JPH0365139A - Drink containing functional food raw mateiral and its preparation - Google Patents

Abstract

PURPOSE:To obtain the subject drink easily drinkable with a simple treatment without giving disagreeable feeling by adding a functional food raw material in the preparation of a drink and attaching the food raw material to the surface of the drink simultaneous to the processing. CONSTITUTION:A food raw material such as edible fiber, oligosaccharide, calcium, taurine. iron, etc., is added in the form of fine powder or an aqueous solution to a drink generally taken as a luxury drink such as tea, coffee or cocoa. The functional food raw material is attached to the surface of the drink simultaneous to processing to obtain the objective drink containing functional food raw material. The functional food raw material can be added to the drink by this process without losing the properties and natures of the drink used as a base. Accordingly, the health-promoting effect of the functional food raw material can be ntilized while enjoying the characteristic color, fragrance and taste of the drink.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a beverage containing functional food materials and a method for producing the same.

Specifically, by mixing functional food materials such as dietary fiber and oligosaccharides with beverages such as tea, coffee, and cocoa, they can be easily handled and consumed without causing any discomfort. The present invention relates to a beverage containing functional food materials that allows the necessary amount of functional food materials to be ingested, and a method for producing the same.

(Prior art) Nowadays, as daily life becomes more diverse and busy, people's eating habits are gradually changing, and beverages such as tea are used as the main ingredient.
The development and provision of secondary processed products that can be easily and immediately consumed and have new flavors has been remarkable, and various attempts are being made to develop new ways to consume tea.

Among them, matcha sugar, which is made by adding matcha to things that are mainly made of sugar or powdered milk, sweets such as yokan, uiro, dango, and candy, and food products, which are made by adding matcha to soba, somen, tofu, furikake, etc. In addition, tea extract is used as an alcoholic beverage.

In addition to carbonated drinks, there are many bottled and canned products.

(Problems to be Solved by the Invention) Among the various secondary processed tea products mentioned above, matcha sugar is relatively susceptible to moisture absorption and air oxidation, and its green color fades rapidly, so it cannot be used for a long period of time. It has shortcomings in storage and cannot be produced in large quantities.

The food items are just the flavor of matcha added to the food.
The unique color, aroma, and taste of tea can hardly be felt, making it difficult to use it regularly.

Beverages contain a large amount of components that cause the aqueous solution of tea to discolor very easily, and furthermore, these components have a large effect on the aroma, resulting in poor manufacturing and storage properties.

Since these secondary processed products do not contain functional materials intended to maintain health, these effects cannot be expected.

The present invention has been made to solve the above-mentioned problems, and is made by mixing functional food materials such as dietary fiber and oligosaccharides into beverages such as tea, coffee, and cocoa so that they can be easily handled and consumed. To provide a beverage containing functional food materials, which allows a user to ingest the required amount of functional food materials by drinking, without causing any discomfort during drinking, and to provide a method for producing the same.

(Means for Solving the Problems) The means of the present invention for achieving the above-mentioned object includes the following: A functional food material-containing beverage comprising a functional food material and a beverage that has undergone a predetermined manufacturing process. , A method for producing a beverage containing functional food materials, in which a functional food material is added during the beverage manufacturing process, and the functional food material is attached to the surface of the beverage at the same time as processing; A method for producing a beverage containing a functional food material by adding a functional food material to a beverage and mixing it with the beverage, and immersing the beverage that has gone through a predetermined manufacturing process into a water-solubilized functional food material. A method for producing a beverage containing functional food ingredients, which is then drained and dried, and a method for producing a beverage containing functional food ingredients that has undergone a predetermined manufacturing process and is sprayed with a water-soluble functional food ingredient by a spraying means to adhere to the beverage. , a method for producing a beverage containing functional food ingredients that has been dried in a specified manner, and a method of manufacturing a beverage containing functional food ingredients by adding water to a finely powdered beverage, adding functional food ingredients and kneading them at the same time, and molding the kneaded mixture into a rod shape using a molding machine. A method for producing a beverage containing functional food ingredients, which is extruded into a powder and then subjected to a specified drying process. A method for producing a beverage containing functional food materials includes extruding a mixture into a rod shape using a molding machine and then drying the mixture in a predetermined manner.

(Function) The functional food material-containing beverage of the present invention configured as described above and the manufacturing method thereof include adding the functional food material to the beverage during the beverage manufacturing process or after passing through a predetermined manufacturing process.
Either the functional food material is attached to the surface of the beverage, the functional food material is added and kneaded while adding water to the micronized beverage, or the functional food material is dissolved in water with the micronized drink. A functional food material-containing beverage is produced by kneading the mixture with food materials, extruding the kneaded mixture into a rod shape using a molding machine, and then subjecting it to a predetermined drying process.

(Example) Next, an example of implementation of a functional food material-containing beverage and a method for producing the same according to the present invention will be described.

In the present invention, the beverage used is one commonly consumed as a luxury beverage, such as tea, coffee, or cocoa.

The above-mentioned Uchiha tea can be used as unfermented tea (green tea), semi-fermented tea (oolong tea), or double-fermented tea (black tea).In addition to these classifications, related special teas include matcha and green tea. , solid tea, flower tea, brown rice tea, barley tea, etc., and tea bag types can also be used.

Further, these teas can be used in any processing state from fresh leaves to finished tea or powdered tea produced in this process.

For coffee and cocoa, seeds are used, both in the form of granules and ground powder.

Functional food ingredients include dietary fiber and oligosaccharides.

Calcium, taurine, iron, cpp, etc. are preferred, and are used in the form of a fine powder or a solution dissolved in water.

If it is in the form of a fine powder, it is added to the beverage and mixed by stirring, while if it is in the form of a solution, it is made into a mist using an atomizing means such as a sprayer, and is sprayed onto the beverage to adhere to its surface.

Among the functional food materials, dietary fiber is mainly composed of polydextrose, which is mainly composed of glucose, fiberon, which is a galactomannan polysaccharide, pectin, which is mainly composed of polysaccharides composed of polygalacturonic acid, and mannose and galactose. There are complex polysaccharides such as guar gum.

The process of mixing functional food ingredients into beverages, such as tea, is done by hand or machine.
This is done during each step of steaming, kneading twice to remove dew, middle kneading, and finishing kneading.In the case of machine-made products, steaming and rough kneading are performed.

It is carried out during each process of rolling, re-drying, medium rolling, and fine rolling, and the tea manufacturing process itself hardly changes in terms of the process of making one sencha and the conditions such as time, temperature, air volume, and number of revolutions.

In addition, processing that mixes functional food ingredients into the product after processing is possible even if the beverage is in solid or powdered form.
It is obtained by stirring.

To drink the tea containing functional food ingredients produced through the above process, it is used in the same way as sencha.For example, for sencha, the required amount (usually 3g per portion) is poured into a teapot and boiled or cold water is added to dissolve the tea ingredients. Extract the components of functional food materials.

For example, in the case of powdered tea, a predetermined amount is put into a container and dissolved in hot or cold water to extract the tea components and the components of the functional food material.

A case where dietary fiber is added in each of the above steps will be explained.

■ Tamaryoku tea (Guri base) Put the tea leaves in the middle of processing into a medium rolling (re-drying) machine, and add fine powder of dietary fiber to the tea leaves several times at a ratio of 0.1 to 55% of the base amount. Add the tea leaves in portions and rub the tea leaves with a kneader inside the machine to blend the finely powdered dietary fiber onto the surface of the tea leaves.

When adding dietary fiber, reduce the air flow to prevent it from scattering, and when the dietary fiber is familiar with the surface of the tea leaves (2 to IO after addition)
(within minutes) and then return to the specified air volume to accelerate drying.

At the beginning of the addition, the tea leaves will be quite agglomerated, but as processing progresses and a predetermined period of time has elapsed, the agglomerates will loosen and dry uniformly, producing tea with dietary fibers attached.

■Put the tea leaves in the middle of processing into the Gyokuro/Sencha rolling machine, add fine powder of dietary fiber to the tea leaves in several portions at a ratio of 0.1 to 55% of the base amount, and then While rolling the tea leaves, the finely powdered dietary fiber is incorporated into the surface of the tea leaves.

Dietary fiber is added when the tea temperature reaches 3 after putting the tea leaves into the rolling machine.
The temperature is good when the temperature rises to 0°C or higher, but this temperature varies slightly depending on the amount of dietary fiber added.

■ Solid tea The powdered tea produced in the tea finishing process is made into a fine powder of 150 to 200 mesh, and 35 to 40% of water is added to it, and the dietary fiber of the fine powder is 0.1 to 70% of the base weight. Add it little by little at the same rate and mix well until thoroughly mixed.

The kneaded material is extruded through a perforated plate of an injection molding machine, shaped into a rod, and dried with hot air in a short period of time to a moisture content of about 10%, and then dried at a low temperature for a long time to obtain the required amount of dietary fiber. Solid tea is produced.

■Tea with tea, black tea, and oolong tea These semi-fermented 9-fermented teas may interfere with fermentation when dietary fiber is added. When it reaches about 50%, add fine powder of dietary fiber to 0.5 to 55% of the base amount.
% in several portions and further drying to produce a product.

(1) Tencha At the beginning of the re-drying process in finishing tencha, fine powder of dietary fiber is added in several portions at a ratio of 0.1 to 95% of the base amount, and dried with a predetermined hot air.

■Matcha Tencha produced through a specified process is ground in a stone mill, and fine powdered dietary fiber is added to the powdered matcha at 0.1% of the base amount.
Add in several portions at a ratio of ~95% and stir and mix.

In the above-mentioned types of teas (1) to (2), dietary fiber may be added as a solution dissolved in water and sprayed using the above-mentioned spraying means.

Next, a case will be described in which dietary fiber is added to a manufactured beverage.

■In the state where processed beverages such as finished tea or rough tea are manufactured, the amount of water-soluble dietary fiber is 0.1 to 0.1 to the base amount.
A solution dissolved at a ratio of 55% is sprayed onto the finished tea or rough tea so that it adheres to the surface, and a prescribed drying process is performed using hot air.

■Beverages that have been processed, such as oolong tea.

After coffee, brown rice tea, etc. has been dried to a specified level, the surface of this beverage is slightly moistened using an ultrasonic humidifier, etc., and then fine powder of dietary fiber is added at a ratio of 0.5 to 55% of the base amount. Add it in several portions and continue drying to finish.

Next, an example of using another medium to mix dietary fiber will be explained.

■Genmaicha/Genmaicha with matcha A solution is made using water-soluble dietary fiber, and in the process of soaking brown rice in this solution, the brown rice is soaked for several minutes or several tens of minutes, and then the brown rice is pulled out and drained. Attach dietary fiber to the surface without fail.

This product is roasted at a specified temperature and dried to give it the characteristic aroma of brown rice.

The mixture with tea is carried out in a predetermined ratio by a known method.

Matcha-containing brown rice tea is made by performing the above-described process and adding a predetermined amount of matcha.

[Phase] Another example of brown rice tea: Grind brown rice to a fine powder using a known grinder, and add it to a solution containing water-soluble dietary fiber at a ratio of 0.1 to 95% based on the base amount. After stirring and mixing well, it is granulated again into brown rice-like granules, which are then roasted at a predetermined temperature to bring out the characteristic aroma of brown rice and dried well. Mix in proportions.

■Add fine powder of dietary fiber to roasted coffee beans in several portions at a ratio of 0.1 to 55% of the amount of coffee,
Either by stirring and mixing to evenly adhere to the surface of the coffee beans, or by spraying a solution containing fine dietary fiber powder dissolved in a proportion of 0.1 to 80% or more based on the amount of coffee onto the coffee beans. The surface is finished by drying it using heat radiation or hot air.

Alternatively, after grinding coffee beans into powder using a grinder, add fine powder of dietary fiber of 0.1 to 80% to the amount of coffee.
% in several portions and mix.

Next, there are other special teas such as the following.

■Instant tea This is a water-soluble extract extracted from tea, dried and powdered.Instead of dextrin, which was traditionally used as a filler, fine powder of dietary fiber is added to the base amount. It is obtained by adding at a ratio of 0.1 to 55% and stirring and mixing.

■Tea bags Add fine powder of dietary fiber to tea or coffee powder processed for tea bags at 0.1% of the amount of tea or coffee.
-80% of the dietary fiber, or these two ingredients are packaged in packaging materials and placed simultaneously in a container such as a tea bowl when drinking, or alternatively, the above-mentioned fine powder of dietary fiber is used instead of the fine powder of dietary fiber. After mixing in an aqueous solution, a predetermined drying process is performed to finish.

In addition, the beverage can also be produced by combining it with the dietary fiber used in the above-mentioned production method and mixing various types of oligosaccharides, calcirum, etc. In this case, it is possible to produce the beverage as appropriate according to the required functionality. can do.

Next, we will describe each side that was implemented.

In the production of green tea, the dietary fiber polydextrose was used in the form of a fine powder of 150 mesh in the latter stage of the rolling process using a tea manufacturing machine.

Next, a case will be explained in which 3 g of sencha is extracted and drunk in a 70 ml bowl.

[Example 1] *Addition of 0.4 g of polydextrose Main examination At the beginning of processing, stickiness remains on the surface, but as the processing continues, this stickiness disappears in a short time, and the shape of the finished product is wrinkled. Good gloss. The water color is as rich as that of Sencha, and there is no turbidity due to the precipitation of polydextrose.Also, the aroma has a strong green tea aroma, but there is no polydextrose odor at all. The nutritious taste was a harmonious combination of astringency and umami, and there were no harmful effects caused by polydextrose, and the conclusion was that it was comparable to that of -sencha.

[Example 2] *Addition of 0.75 g of polydextrose Main examination At the beginning of processing, stickiness and lumps remain on the surface, but during the medium and fine rolling processes, the stickiness disappears and the lumps break up, creating a finished product. The gloss, light blue color, and flavor were the same as in Example 1.

[Example 3] *Addition of 1.5 g of polydextrose At the beginning of the final examination, the surface remained sticky, and about 60% of the total amount became dumpling-shaped lumps. Although some lumps were present in the subsequent steps, the finished product had the same gloss, light blue color, and flavor as in Example 1.

Among the three products mentioned above, Example 1 is the most preferable in terms of commercial value such as appearance and drinkability.

If dietary fiber is in the form of a fine powder, when added during the tea manufacturing process, it adheres to the surface of the tea leaves and becomes transparent due to moisture and heat, but when added to the finished product, As the amount added increases, the surface of the beverage takes on the color of dietary fiber (for example, white), and as the amount added increases, the beverage and dietary fiber tend to separate.

However, there were no problems when drinking it.

(Effects of the Invention) As mentioned above, the functional food material-containing beverage and the method for producing the same according to the present invention allow functional food materials to be mixed without losing the properties and characteristics of the base beverage. , you can enjoy the unique color, aroma, and flavor of the beverage, while also ingesting the health benefits of the functional ingredients.

It can be consumed in the same way as conventional beverages, and has no taste or aroma other than the base beverage, making it easy to consume and can be consumed regularly.

Since it is added and mixed during the process of manufacturing the beverage that serves as the base material, it is easy to manufacture and has good storage stability, so it can be mass-produced.

Since the beverage is produced by adding functional food materials to or soaking it in the product, it becomes a new consumption source for beverages such as tea, and can effectively expand the market.

It has special effects such as:

Claims (7)

[Claims] (1) A functional food material-containing beverage characterized by comprising a functional food material and a beverage that has undergone a predetermined manufacturing process. (2) A method for producing a beverage containing functional food materials, characterized in that the functional food materials are added during the beverage manufacturing process, and the functional food materials are attached to the surface of the beverage at the same time as processing. (3) A method for producing a beverage containing functional food materials, characterized in that the functional food materials are added to a beverage that has undergone a predetermined manufacturing process and mixed with the beverage. (4) A method for producing a functional food material-containing beverage, which comprises immersing the beverage that has gone through a predetermined manufacturing process into water-soluble functional food materials, draining the water, and drying the beverage. (5) A functional food material characterized in that a water-soluble functional food material is sprayed onto a beverage that has gone through a predetermined manufacturing process using a spraying means, is adhered to the beverage, and then subjected to a predetermined drying process. A method for producing a beverage containing alcohol. (6) While adding water to the finely powdered beverage, the functional food ingredients are added and kneaded at the same time, and the kneaded mixture is extruded into a rod shape using a molding machine, and then subjected to specified drying. A method for producing a beverage containing characteristic functional food ingredients. (7) The finely powdered powdered beverage and the water-soluble functional food material were mixed and kneaded, and the kneaded mixture was extruded into a rod shape using a molding machine, and then subjected to prescribed drying. A method for producing a beverage containing functional food ingredients, characterized by: