JP7329387B2 - Beverage, Beverage Production Method, and Method for Improving Dispersibility and Drinking Feel - Google Patents

Description

The present invention relates to beverages, methods of making beverages, and methods of improving dispersibility and palatability.

Beverages containing insoluble solids such as diced fruit pulp are supported by certain consumers because they can enjoy the texture of the insoluble solids when drinking, and there have been various Goods are offered.
However, since the specific gravity of the insoluble solids contained in such a beverage is usually different from the specific gravity of the liquid, the insoluble solids sink or float, resulting in an uneven state of the entire beverage.
Therefore, as a technique for appropriately dispersing this insoluble solid in a beverage, for example, a technique such as the following Patent Document 1 has been proposed.

Specifically, in Patent Document 1, 0.01 to 0.046% by mass of deacylated gellan gum alone is contained as a gelling agent, and 0.08 to 1.28% by mass of a water-soluble calcium salt and a solid content 0.1 to 64% by mass, a viscosity measurement value of 5 to 30 mPa s at 10 ° C., and a pH of 3 to 4. Disclosed is a packaged beverage containing solids. there is

Japanese Patent No. 5411996

As is clear from the description of Examples in Patent Document 1, the technique according to Patent Document 1 can be confirmed to have the effect of appropriately dispersing insoluble solids in a beverage under refrigeration conditions.

Here, the present inventors have developed a technique for appropriately dispersing insoluble solids in beverages not only under "refrigeration conditions" studied in the prior art such as Patent Document 1, but also under "warm conditions". I thought that if I could create this, I would be able to provide products that meet the diversifying needs of consumers.

In addition, the liquid portion of conventional beverages containing insoluble solids was often thick, but by making it a smooth drink with a good appearance and taste (mouthfeel), it is possible to make it easier to drink as a beverage. I thought it was necessary.

Therefore, the present invention provides a beverage that has improved dispersibility of insoluble solids in both cold and hot conditions (both refrigerated conditions and hot storage conditions) and has a smooth drinking feeling, a method for producing a beverage, and , to provide a method for improving dispersibility and drinking feeling.

The above problems can be solved by the following means.
(1) It contains an alginate, a gelling agent exhibiting thermal gelling properties, and an insoluble solid, and has a viscosity of 10 mPa·s or more and 30 mPa·s or less at 10°C, and a viscosity of 5 mPa·s at 60°C. s or more and 20 mPa·s or less.
(2) The beverage according to 1 above, wherein the gelling agent is methylcellulose.
(3) The beverage according to 1 or 2 above, wherein the insoluble solid matter is at least one of fruit pieces and vegetable pieces.
(4) It contains an alginate, a gelling agent exhibiting thermal gelling properties, and an insoluble solid, and has a viscosity of 10 mPa·s or more and 30 mPa·s or less at 10°C, and a viscosity of 5 mPa·s at 60°C. s or more and 20 mPa·s or less, wherein the alginate is dispersed in a solvent at 0 to 30°C to prepare a first aqueous solution, and the gelling agent is added to the solvent at 50 to 90°C. A first step of preparing a second aqueous solution by dispersing, a second step of mixing the first aqueous solution and the second aqueous solution to adjust the temperature of the mixed solution, and setting the temperature of the mixed solution to 40 ° C. or less. and a third step of adding calcium to the mixed solution while stirring, and the temperature adjustment in the second step includes low temperature adjustment of the mixed solution to 30 ° C. or less, and lowering of the temperature of the mixed solution. and adjusting the temperature to 70°C or higher.
(5) For beverages containing an alginate, a gelling agent exhibiting thermal gelling properties, and insoluble solids, the dispersibility of the insoluble solids is improved in both cold and hot conditions, and a refreshing feeling is obtained. wherein the alginate is dispersed in a solvent at 0 to 30° C. to prepare a first aqueous solution, and the gelling agent is dispersed in a solvent at 50 to 90° C. to prepare a second aqueous solution. a first step; a second step of mixing the first aqueous solution and the second aqueous solution to adjust the temperature of the mixed solution; and a third step of adding, and the temperature adjustment in the second step includes low-temperature adjustment of the mixed liquid temperature of 30 ° C. or lower and high-temperature adjustment of the mixed liquid temperature of 70 ° C. or higher. A method for improving dispersibility and drinking feeling, wherein the viscosity of the beverage at 10°C is 10 mPa·s or more and 30 mPa·s or less, and the viscosity at 60°C is 5 mPa·s or more and 20 mPa·s or less.

The beverage according to the present invention has improved dispersibility of insoluble solids in both cold and hot conditions (both cold storage conditions and hot storage conditions), and provides a refreshing feeling.
The method for producing a beverage according to the present invention produces a beverage in which the dispersibility of insoluble solids is improved in both cold and hot conditions (both refrigerated conditions and hot storage conditions), and a refreshing feeling is produced. be able to.
The method for improving the dispersibility and the feeling of drinking according to the present invention can improve the dispersibility of insoluble solids in both cold and hot beverages and provide a smooth feeling of drinking.

It is a photograph of a sample in dispersibility evaluation (ordinary temperature: 25°C). It is a photograph of samples (excluding some samples) in dispersibility evaluation (refrigeration: 10°C). It is a photograph of a sample in dispersibility evaluation (warm storage: 60°C).

Hereinafter, the form (embodiment) for implementing the beverage, the method for producing the beverage, and the method for improving dispersibility and drinking feeling according to the present invention will be described.

[Beverage]
The beverage according to the present embodiment contains an alginate, a gelling agent exhibiting thermal gelling properties, and an insoluble solid, and has a viscosity at 10° C. and a viscosity at 60° C. each within a predetermined range.

Here, the beverage (liquid portion) is not particularly limited, and examples thereof include fruit juice-containing beverages, juices, vegetable beverages, flavored waters, tea beverages, coffee beverages, black tea beverages, cocoa beverages, milk beverages, and the like.

(Alginate)
Alginate is a salt of alginic acid, which is a polysaccharide contained in brown algae and the like.
Alginate exhibits a gelling ability in a low-temperature range, and can improve the dispersibility of insoluble solids in the refrigerated state of the beverage according to the present embodiment.

Alginates used are, for example, sodium alginate, ammonium alginate, potassium alginate, calcium alginate and the like. As the alginate, for example, Kimika Algin manufactured by Kimika Co., Ltd. can be used.

Although the content of alginate is not particularly limited, for example, when Kimica Algin I-2M is used, it is preferably 0.12 w/v% or more, and more preferably 0.3 w/v% or less.

(Gelling agent exhibiting thermal gelation)
A gelling agent exhibiting thermal gelling properties is a gelling agent exhibiting the performance of gelling (thermal gelling properties) upon application of heat. Further, this gelling agent is specifically a gelling agent that exerts a gelling ability in a high temperature range where the gelling ability of the alginate is reduced, more specifically, a gelling temperature of 50° C. or higher. (preferably 55-75° C.) gelling agent.
Then, as described above, the gelling agent exhibiting thermal gelling properties exhibits gelling ability in a high temperature range, so that the dispersibility of insoluble solids is improved when the beverage according to the present embodiment is warmed. can be made

Examples of gelling agents exhibiting thermal gelling properties include methylcellulose and hydroxypropylmethylcellulose, with methylcellulose being particularly preferred. As the gelling agent (methyl cellulose), for example, Methocel manufactured by Unitec Foods Co., Ltd. can be used.
Methylcellulose is a polymer polysaccharide having a structure in which methoxy groups are attached to the skeleton of cellulose, and hydroxypropylmethylcellulose is obtained by replacing the methoxy groups of methylcellulose with hydroxypropyl groups.

Although the content of the gelling agent exhibiting thermal gelation is not particularly limited, it is preferably 0.1 w/v % or less when Methocel A4M is used, for example. If the content of the gelling agent exhibiting thermal gelling properties exceeds the above upper limit, the gel becomes too hard and the feeling of drinking deteriorates.
In addition, the content of the gelling agent exhibiting thermal gelling property is the total content when two or more types are used.

(Insoluble solid matter)
Insoluble solids include, for example, fruits, vegetables, mushrooms, seaweeds, etc. cut into arbitrary sizes, citrus sugar, molded products using gelling agents such as agar and sodium alginate. , mannangel, nata de coco, tapioca, capsules, etc. Among these, fruit pulp cut into arbitrary sizes (fruit pieces) and vegetable edible parts cut into arbitrary sizes It is preferably at least one kind of thing (vegetable pieces). Examples of fruits include citrus fruits, apples, pears, pears, pineapples, mangoes, kiwifruits, papaya, yellow peaches, white peaches, and apricots. Examples of vegetables include potatoes, onions, and corn. One type or two or more types of insoluble solids may be used. Moreover, the insoluble solid matter to be used may be the flesh portion or peel portion of the fruits and vegetables described above.
Moreover, the insoluble solid preferably has a structure in which water existing inside the insoluble solid and water existing outside the insoluble solid can move back and forth. However, the insoluble solid matter is not limited to those mentioned above, and any edible insoluble solid matter may be used.

The shape of the insoluble solid is not particularly limited, and examples thereof include a cube, a rectangular parallelepiped, a sphere, an ellipsoid, and an irregular shape. In addition, the size of the insoluble solid is not particularly limited. The length is 2 mm or more and 25 mm or less.

The content of insoluble solids is not particularly limited. The content of insoluble solids is, for example, preferably 3 g/L or more, more preferably 7 g/L or more, 30 g/L or more, 50 g/L or more, and 70 g/L or more. When the content of insoluble solids is equal to or higher than a predetermined value, it is possible to improve the texture of the beverage.
In addition, the content of insoluble solids is, for example, preferably 200 g/L or less, more preferably 150 g/L or less, and 100 g/L or less. By setting the content of the insoluble solids to a predetermined value or less, the effect of improving the dispersibility of the insoluble solids can be reliably exhibited, and the drinkability can be improved. In addition, when the content of the insoluble solids is equal to or less than a predetermined value, production suitability (for example, ease of production, etc.) is improved during the production of the beverage.

(Viscosity at 10°C)
The viscosity of the beverage (liquid portion) according to the present embodiment at 10° C. is preferably 10 mPa·s or more, more preferably 20 mPa·s or more, 21 mPa·s or more, 22 mPa·s or more, and 23 mPa·s or more. Moreover, the viscosity at 10° C. of the beverage according to the present embodiment is preferably 30 mPa·s or less, more preferably 28 mPa·s or less, 26 mPa·s or less, and 25 mPa·s or less.
By setting the viscosity of the beverage at 10° C. within a predetermined range (not more than a predetermined value), the beverage can have a smooth feel during refrigeration.
The viscosity at 10° C. can be adjusted by adjusting the content of alginate or a gelling agent exhibiting thermal gelation.

(Viscosity at 60°C)
The viscosity of the beverage (liquid portion) according to the present embodiment at 60° C. is preferably 5 mPa·s or more, more preferably 10 mPa·s or more, 10.5 mPa·s or more, or 11 mPa·s or more. Moreover, the viscosity at 60° C. of the beverage according to the present embodiment is preferably 20 mPa·s or less, more preferably 18 mPa·s or less, 16 mPa·s or less, 15 mPa·s or less, and 13 mPa·s or less.
By setting the viscosity of the beverage at 60° C. within a predetermined range (below a predetermined value), the beverage can be made to have a smooth feeling when drunk under hot storage conditions.
The viscosity at 60° C. can be adjusted by adjusting the content of the alginate or the gelling agent exhibiting thermal gelation.

In the present embodiment, the ratio (A ₂ /A ₁ ) of the viscosity A ₂ of the beverage (liquid portion) at 10° C. to the viscosity A ₁ of the beverage (liquid portion) at 60° C. is 1.0 or more as a lower limit. It is preferably 1.5 or more, more preferably 2.0 or more. In addition, the upper limit of A ₂ /A ₁ is preferably 4.0 or less, more preferably 3.0 or less.

(pH)
Although the pH of the beverage according to the present embodiment is not particularly limited, it is preferably 4.5 or less, more preferably 3.8 or less, because the present invention is preferably applied to acidic beverages.

(Insoluble solids, specific gravity of liquid)
The beverage according to the present embodiment exhibits the effect of improving the dispersibility of the insoluble solids even if the specific gravity of the insoluble solids and the specific gravity of the liquid are different, so the specific gravity of both is not particularly limited.
For example, the value obtained by dividing the specific gravity of the insoluble solids by the specific gravity of the liquid, "the specific gravity of the insoluble solids/the specific gravity of the liquid", is 1 or more, 1.01 or more, 1.05 or less, 1.03 or less, 1 02 or less.

The specific gravity of the liquid may be calculated, for example, from a specific gravity sugar content conversion table based on the measured Brix (sugar content) of the liquid. As a specific gravity sugar content conversion table, a known one can be used, for example, the latest Soft Drinks (published on September 30, 2003, edited by the latest Soft Drinks Editorial Committee, published by Korin Co., Ltd. ) on pages 1032-1033 can be used. The Brix of a liquid can be measured, for example, with a refractometer. Examples of the refractometer include digital refractometer rx-5000α manufactured by ATAGO.
Also, the specific gravity of the insoluble solids can be calculated by the following method. That is, first, 1000 ml of a liquid mixture of water and an insoluble solid is prepared. Then, the water and the insoluble solid matter in the mixed liquid are separated, and the weight of the water and the weight of the insoluble solid matter are measured. In this case, since the specific gravity of water is 1, the volume of water is calculated. Also, the volume of insoluble solids is calculated by subtracting the volume of water from 1000 ml. Then, the specific gravity of the insoluble solid is calculated from the obtained weight of the insoluble solid and the volume of the insoluble solid.
In addition, when the insoluble solid has a structure in which the water existing inside the insoluble solid and the water existing outside the insoluble solid can move back and forth, the specific gravity of the insoluble solid is the specific gravity of the liquid. and the value obtained by subtracting the specific gravity of water (specifically, 1) from the specific gravity of the insoluble solid obtained by the above calculation method.

Although the part of the beverage according to the present embodiment excluding the insoluble solids was described as the liquid (liquid part), the liquid is composed of microgel (microgelation) by being produced by the production method described later. there is The microgel in the present embodiment is an extremely fine gel containing alginate and a gelling agent exhibiting thermal gelling properties, and has almost the same fluidity as a liquid.

The beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, coloring agents, and pH adjustment agents that are usually blended as beverages to the extent that the desired effects of the present invention are not inhibited. Agents, enhancers, emulsifiers, etc. (hereinafter referred to as "additives" as appropriate) can be added.
Examples of sweeteners that can be used include fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, polyphenols, and the like. Acidulants include, for example, adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid etc. can be used. Examples of salts that can be used include common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of coloring agents that can be used include caramel pigments, anthocyanins, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Examples of pH adjusters that can be used include sodium bicarbonate, phytic acid, lactic acid, citric acid, and ascorbic acid. As a reinforcing agent, for example, calcium lactate, fermented calcium lactate, and the like can be used. Examples of emulsifiers that can be used include glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, saponin, and lecithin.
In addition, the above-mentioned additive can use what is generally marketed.

Moreover, the beverage according to the present embodiment can also contain fruit juice or fruit juice flavor within a range in which the desired effects of the present invention are not impaired. And as fruit juice, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, straight fruit juice, fruit puree (a semi-liquid product obtained by grinding or pureing cooked fruit or raw fruit), and dilutions thereof , concentrates, mixtures, and the like can be used.
The fruit (and the fruit type of the fruit juice flavor) used for the fruit juice is not particularly limited, and conventionally known fruits can be mentioned.

(packaged beverages)
The beverage according to the present embodiment can be provided in various containers. By filling various containers with beverages, deterioration of quality due to long-term storage can be suitably prevented.
Any container that can be sealed can be used, and so-called cans/barrels made of metal (made of aluminum or steel, etc.), glass containers, PET bottle containers, paper containers, pouch containers, and the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

As described above, according to the beverage according to the present embodiment, it contains an alginate, a gelling agent exhibiting thermal gelling properties, and an insoluble solid, and the viscosity at 10 ° C. and the viscosity at 60 ° C. are respectively Since it is within the predetermined range, the dispersibility of the insoluble solids is improved in both cold and hot conditions (both cold storage conditions and hot storage conditions), and a smooth drinking feeling is achieved.

[Beverage manufacturing method]
Next, a method for producing a beverage according to this embodiment will be described.
The beverage manufacturing method according to the present embodiment includes the following first step, second step, and third step.

(First step)
In the first step, a first aqueous solution in which an alginate is dispersed in a solvent and a second aqueous solution in which a gelling agent exhibiting thermal gelling property is dispersed in a solvent are prepared.
A first aqueous solution is prepared by dispersing alginate in a solvent at a predetermined temperature. By adjusting the temperature of the solvent used for preparing the first aqueous solution to 0 to 30° C. (preferably 15 to 25° C.), the alginate can be suitably dispersed.
The second aqueous solution is prepared by dispersing a gelling agent exhibiting thermal gelling properties in a solvent at a predetermined temperature. By setting the temperature of the solvent used for preparing the second aqueous solution to 50 to 90° C. (preferably 65 to 75° C.), the gelling agent exhibiting thermal gelling properties can be preferably dispersed.

In the first step, by appropriately dispersing the alginate and the gelling agent exhibiting thermal gelling properties in each solvent, lumps may occur, making it difficult for the solute to dissolve in the second step described later. can be avoided.
The term "dispersed" in the first step means that the solute is dispersed in a solvent (dispersion medium) in the form of fine particles, and the solute is not completely dissolved in the solvent. Moreover, although the solvent used in the first step is not particularly limited, examples thereof include water and hot water.

(Second step)
In the second step, the first aqueous solution and the second aqueous solution prepared in the first step are mixed, and the temperature of the mixed liquid mixture is adjusted. By performing two temperature adjustments (low temperature adjustment and high temperature adjustment) in the second step, both the alginate and the gelling agent exhibiting thermal gelling properties can be dissolved in the mixed liquid.

(Second step: low temperature adjustment)
The low-temperature adjustment in the second step is temperature adjustment in which the temperature of the mixed liquid (liquid temperature) is 30° C. or lower. This low-temperature adjustment allows the gelling agent exhibiting thermal gelling properties to be appropriately dissolved in the mixed liquid.
In the low-temperature adjustment, the mixed liquid may be cooled by any method as long as the temperature of the mixed liquid can be lowered to a predetermined value or less. According to the method of lowering the liquid temperature, an increase in the number of manufacturing steps can be suppressed.

(Second step: high temperature adjustment)
The high temperature adjustment in the second step is temperature adjustment to set the temperature of the mixture (liquid temperature) to 70° C. or higher. This high temperature adjustment allows the alginate to be properly dissolved in the mixture.
For the high temperature adjustment, the liquid mixture may be heated by any method as long as the temperature of the liquid mixture can be raised to a predetermined value or higher.

(Second step: order)
The low temperature adjustment and the high temperature adjustment in the second step may be performed in the order of low temperature adjustment→high temperature adjustment or in the order of high temperature adjustment→low temperature adjustment.
However, the order of low temperature adjustment→high temperature adjustment, which has been confirmed to exhibit excellent effects in Examples described later, is preferable.

If the volume of the second aqueous solution is very large with respect to the volume of the first aqueous solution, the liquid temperature of the mixture may reach 70° C. or higher when the two aqueous solutions are mixed. In this case, the high temperature adjustment can be achieved by the mixing process, that is, the high temperature adjustment is carried out by the mixing process, so there is no need to separately perform the high temperature adjustment, and only the low temperature adjustment can be performed.
Moreover, when the volume of the first aqueous solution is very large relative to the volume of the second aqueous solution, the liquid temperature of the mixed solution may be 30° C. or lower when the two aqueous solutions are mixed. In this case, the low temperature adjustment can be achieved by the mixing process. In other words, the mixing process is responsible for the low temperature adjustment.

(Third step)
In the third step, calcium is added while the mixture is stirred while the temperature of the mixture is kept at 40° C. or lower.
Specifically, first, the temperature of the mixed liquid is set to 40° C. or lower (preferably 15 to 35° C.). In addition, when the temperature is adjusted in the order of low temperature adjustment → high temperature adjustment in the second step, it is necessary to cool the temperature of the mixed liquid to a predetermined temperature or less, but the temperature adjustment is performed in the order of high temperature adjustment → low temperature adjustment. If so, no cooling is required.
Then, calcium is added while stirring the mixture. Here, the stirring conditions are not particularly limited as long as the mixed liquid can be stirred so that calcium is mixed in the entire mixed liquid.
Although the amount of calcium added to the mixed solution is not particularly limited, it is added so that the content of calcium in the mixed solution is 0.1 to 0.35 w/v% in order to properly gel the alginate. do it. In addition, adding calcium here may mean adding a strengthening agent or adding an aqueous solution containing a strengthening agent. When the aqueous solution containing the strengthening agent is added, the aqueous solution may be added to the mixed liquid under stirring at a rate of 0.02 to 0.4 g/s until the predetermined calcium content is reached.
The stirring may be stopped after the calcium is added to the mixed solution, but in order to mix the calcium more uniformly in the mixed solution, the stirring is continued for 1 to 15 minutes (preferably 8 minutes after the addition of calcium). ~12 minutes) may continue.

Although the detailed mechanism has not been clarified, by adding calcium to the mixed solution under the above-described conditions (at a predetermined temperature or below, in a stirred state), alginate and the "gelator exhibiting thermal gelation" are formed. It is inferred that a special microgel having a structure in which the surroundings of the mixture are covered with "alginate" gelled by ionic bonding of calcium ions is generated.
Calcium to be added to the mixed solution may be added in any state. For example, it may be added in the form of an aqueous calcium solution.

(Other processes)
The insoluble solids may be added to the mixture during the second and third steps, and the timing of addition is not particularly limited, but the step of adding the insoluble solids to the mixture obtained in the third step (second 4 steps) may be provided. By adding the insoluble solids after the third step in this way, it is possible to prevent the gel from sticking around the insoluble solids.
Then, after the third step (or the fourth step), as a post-treatment step, for example, a step of selectively performing treatments such as sterilization and filling into a container may be provided as necessary.
The sterilization treatment in the post-treatment step is preferably performed by shell-and-tube sterilization from the viewpoint of preventing clogging of insoluble solids in the sterilization device, but if the same treatment can be performed, it is limited to this. can be applied without In addition, the filling process in the post-treatment process is preferably performed in a clean room that maintains a degree of cleanliness that is normally performed in the production of beverages.
The order of each treatment in the post-treatment process is not particularly limited.

As described above, according to the method for producing a beverage according to the present embodiment, since the predetermined first to third steps are included, insoluble solids The dispersibility of substances is improved, and it is possible to produce a beverage with a refreshing feeling.

[Method for improving dispersibility and drinking feeling]
Next, a method for improving dispersibility and drinking feeling according to the present embodiment will be described.
The method for improving dispersibility and drinking sensation according to the present embodiment improves the dispersibility of insoluble solids in both cold and hot conditions for beverages containing alginate, a gelling agent exhibiting thermal gelation, and insoluble solids. It is a method to make it a refreshing feeling while drinking.
The contents of each component are the same as those described in the above "beverage", and the conditions of each step are the same as those described in the "beverage production method".

As described above, according to the method for improving the dispersibility and the feeling of drinking according to the present embodiment, since the predetermined first to third steps are included, the dispersibility of the insoluble solids in the beverage is improved in both cold and hot conditions. It is possible to make it a smooth drinking feeling while letting it cool down.

In addition, in the beverage, the method for producing a beverage, and the method for improving dispersibility and drinking feeling according to the present embodiment, characteristics and conditions that are not specified may be conventionally known, and can be obtained by the characteristics and conditions. It goes without saying that there is no limitation as long as the desired effect is exhibited.

Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Sample preparation]
(Samples 1 and 2)
First, a first solution prepared by dispersing sodium alginate (alginate I-2M, manufactured by Kimika Co., Ltd.) in water at about 20°C, and methylcellulose (Methocel (registered trademark) A4M, manufactured by Unitex Foods Co., Ltd.) at about 70°C. and a second solution dispersed in hot water.
Then, for sample 1, the first solution and the second solution were mixed, and after the low temperature adjustment was performed to about 30°C, the high temperature adjustment was performed to about 70°C. After that, while adjusting the temperature to about 35° C. or less and stirring with a homomixer (2800 rpm, 10 minutes), fermented calcium lactate was added. After adding the lactic acid-fermented calcium, stirring is continued for about 10 minutes, apple dice (shape: approximately cubic, about 2 mm x about 2 mm x about 2 mm) are added, and then sterilized at 90°C or higher for 5 minutes. Then, "Sample 1" was manufactured in which the content of each substance was the value shown in Table 1.
On the other hand, for sample 2, after heating the first solution to about 70° C., the temperature was adjusted to 35° C. or lower, and fermented calcium lactate was added while stirring with a homomixer (2800 rpm, 10 minutes). After adding the lactic acid-fermented calcium, stirring is continued for about 10 minutes, apple dice (shape: approximately cubic, about 2 mm x about 2 mm x about 2 mm) are added, and then sterilized at 90°C or higher for 5 minutes. Then, "Sample 2" was manufactured in which the content of each substance was the value shown in Table 1.

(Sample 3)
First, a third solution was prepared by dispersing gellan gum (Gel-up, manufactured by San-Ei Gen FFI Co., Ltd.) in water at about 20°C.
For sample 3, the temperature of the third solution was raised to about 70° C., the temperature was adjusted to 35° C. or less, and fermented calcium lactate was added while stirring (conditions such as stirring strength) with a homomixer. After adding the lactic acid-fermented calcium, stirring is continued for about 10 minutes, apple dice (shape: approximately cubic, about 2 mm x about 2 mm x about 2 mm) are added, and then sterilized at 90°C or higher for 5 minutes. Then, "Sample 3" having the values shown in Table 1 for the content of each substance was produced.

[Measurement of viscosity]
First, apple dies were removed from each sample produced by the above method using a mesh with an opening of about 2 mm.
Then, after each sample was brought to a predetermined temperature (60° C. or 10° C.), the viscosity was measured using TVB-10M manufactured by Toki Sangyo Co., Ltd.
Specifically, the M1 rotor of the TVB-10M was inserted from above into a sample poured into a beaker and kept at a predetermined temperature, and the viscosity was continuously measured three times at a rotation speed of 100 rpm and a measurement time of 30 seconds. Then, the average value of the obtained three measurements was calculated, and the calculated value was defined as the viscosity of each sample (viscosity shown in Table 1).

[Evaluation of dispersibility]
First, a sample was packed in a 200 mL PET container and set to a predetermined temperature (normal temperature of 25° C., refrigeration condition of 10° C., and hot storage condition of 60° C.). Then, the sample was stirred by shaking it upside down 2 to 5 times so that the apple dice spreads over the entire sample. Immediately after stirring (immediately after standing the container), after 2 minutes, and after 14 hours, the dispersibility of the apple dice in the container was evaluated. In addition, the sample packed in the container was stored under the condition that the predetermined temperature was maintained.

Dispersibility was evaluated when apple dice were visible in the 2 cm portion from the top of the transparent portion of the PET container body (the transparent portion with a height of 12 cm excluding the cap). If the apple dice could not be visually recognized, it was determined that the dispersed state was not maintained.
In addition, "evaluation of dispersibility (refrigeration conditions)" refers to the case where it was possible to determine that the dispersed state was maintained for all samples immediately after stirring, 2 minutes after stirring, and 14 hours after stirring. ○” (good dispersibility), and the other cases were evaluated as “×” (poor dispersibility).
In addition, "evaluation of dispersibility (heat storage conditions)" refers to the case where it can be judged that the dispersed state is maintained for all samples immediately after stirring, 2 minutes after stirring, and 14 hours after stirring. It was evaluated as "◯" (good dispersibility), and otherwise evaluated as "x" (poor dispersibility).

[Appearance evaluation]
A panel of 10 trained discriminators visually confirmed the appearance of each sample produced by the above method.
Regarding the appearance of each sample at 10 ° C and 60 ° C, "O" (appearance is good ), and the case where the gel could be confirmed to be rough on the wall surface of the container or had a gel-like feeling of being rippling was evaluated as "x" (bad appearance).
In addition, evaluation of the appearance (○/×) was consistent with the evaluation of all the panelists.

[Evaluation of taste]
A panel of five trained discriminators drank and confirmed the mouthpiece of each sample prepared by the method described above.
Regarding the mouthfeel of each sample at 10 ° C and 60 ° C, if it does not feel thick, gel-like roughness, or muddy texture, "○" (the mouth is It was evaluated as “good”), and when it felt thick, gel-like roughness, or a sticky texture on the tongue, it was evaluated as “×” (poor mouthfeel).
In addition, all the panelists agreed on the mouthfeel evaluation (○/×).

Table 1 shows the specifications of each sample and the results of each evaluation.
For reference, photographs of samples (except for some samples) used in dispersibility evaluation are shown in FIGS. The dispersibility after 14 hours is also shown in prior art documents, so the photographs are omitted.

(Examination of test results)
Sample 1, as shown in Table 1, contains alginate, methyl cellulose (a gelling agent exhibiting thermal gelling properties), and apple dice (an insoluble solid), and has predetermined viscosities at 10°C and 60°C, respectively. Since it was within the range, the dispersibility of the insoluble solid matter was good in both cold and hot conditions (both cold storage conditions and hot storage conditions) (see FIGS. 2 and 3). In addition, as shown in FIG. 1, it can be judged that Sample 1 has good dispersibility of the insoluble solids even at room temperature.
In addition, as shown in Table 1, Sample 1 was evaluated as "O" for both mouthpiece evaluation at 10 ° C. and 60 ° C., and appearance evaluation at both 10 ° C. and 60 ° C. A result of “〇” was also obtained for From this, it was found that Sample 1 had a smooth drinking feeling.

On the other hand, as shown in Table 1, Sample 2 did not contain methyl cellulose (a gelling agent exhibiting thermal gelling properties), resulting in poor dispersibility of insoluble solids in the hot storage state. (See Figure 3).

When comparing “Sample 1” containing methyl cellulose and “Sample 2” not containing methyl cellulose, Sample 2 has a higher viscosity at 60 ° C. The reason for this is that alginate is included. It is thought that this is because the amount of sample 2 was slightly larger. From this result, it can be seen that the inclusion of methyl cellulose in Sample 1 can improve the dispersibility while suppressing the increase in viscosity at 60°C (that is, realizing a smooth drinking feeling at 60°C). Ta.

In addition, Sample 3 used gellan gum used in Patent Document 1, but did not contain alginate or methyl cellulose (a gelling agent exhibiting thermal gelation). In the evaluation and appearance evaluation, the result was that it was not dry.

Claims (5)

containing an alginate, a gelling agent exhibiting thermal gelling properties, and an insoluble solid,
Viscosity at 10 ° C. is 10 mPa s or more and 30 mPa s or less,
A beverage having a viscosity of 5 mPa·s or more and 20 mPa·s or less at 60°C. 2. The beverage of claim 1, wherein said gelling agent is methylcellulose. 3. The beverage according to claim 1 or 2, wherein said insoluble solids are at least one of fruit pieces and vegetable pieces. It contains an alginate, a gelling agent exhibiting thermal gelling properties, and an insoluble solid, and has a viscosity of 20 mPa·s or more and 30 mPa·s or less at 10°C and a viscosity of 10 mPa·s or more and 20 mPa at 60°C.・ A method for producing a beverage that is equal to or less than s,
a first step of dispersing the alginate in a solvent at 0 to 30° C. to prepare a first aqueous solution, and dispersing the gelling agent in a solvent at 50 to 90° C. to prepare a second aqueous solution;
a second step of mixing the first aqueous solution and the second aqueous solution to adjust the temperature of the mixture;
a third step of adding calcium to the mixed solution while stirring the mixed solution while keeping the temperature of the mixed solution at 40° C. or lower;
The temperature adjustment in the second step includes low-temperature adjustment of the mixed liquid temperature of 30° C. or lower and high-temperature adjustment of the mixed liquid temperature of 70° C. or higher. A method for improving the dispersibility of the insoluble solids in both cold and hot conditions and making the beverage containing an alginate, a gelling agent exhibiting thermal gelling properties, and an insoluble solid matter smooth to drink. and
a first step of dispersing the alginate in a solvent at 0 to 30° C. to prepare a first aqueous solution, and dispersing the gelling agent in a solvent at 50 to 90° C. to prepare a second aqueous solution;
a second step of mixing the first aqueous solution and the second aqueous solution to adjust the temperature of the mixture;
a third step of adding calcium to the mixed solution while the temperature of the mixed solution is set to 40° C. or less and stirred,
The temperature adjustment in the second step includes low-temperature adjustment of the mixed liquid temperature of 30 ° C. or lower and high-temperature adjustment of the mixed liquid temperature of 70 ° C. or higher,
A method for improving dispersibility and drinking feeling, wherein the viscosity of the beverage at 10°C is 10 mPa·s or more and 30 mPa·s or less, and the viscosity at 60°C is 5 mPa·s or more and 20 mPa·s or less.