JPH0435131B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a sealed container-filled powdered beverage distributed in the market, which is filled in sealed storage containers such as cans and paper bags. [Prior Art] Many milk drinks and soft drinks have traditionally been sold as beverages in sealed containers, but recently, thickened favorite beverages such as corn botagium soup, milkshake, and shiruko have been sold in sealed containers. It has been commercialized as. These beverages in sealed containers are often sold after being heated to around 55℃ using a hot bender or hot plate, and during this heating process, spoilage bacteria such as heat-resistant flat sour bacteria grow. There is a risk that the beverage will deteriorate. Among these, shiruko drinks use more starch, carbohydrates, and solids for thickening than soups or milkshakes to create their characteristic flavor. Heat-resistant flat sour bacteria are particularly prone to propagate using the mold as a nutrient source, and there is a high risk of spoilage.
For this reason, shiruko drinks are not suitable for long-term storage in hot venders. Therefore, in order to make the above-mentioned shiruko drink heated and sold in a sealed container, a bacteriostatic surfactant such as sucrose fatty acid ester is added to prevent the above-mentioned deterioration. There is. [Problems to be Solved by the Invention] However, in the above-mentioned shiruko beverage, starch components such as corn starch and potato starch, which are contained in the drink to thicken it, form a composite substance with the bacteriostatic surfactant. Therefore, sufficient bacteriostasis cannot be achieved unless the bacteriostatic surfactant is added in excess of the starch component. In particular, as mentioned above, shiruko beverages have a higher starch content than other beverages, so if you try to add more bacteriostatic surfactant than this, the amount of bacteriostatic surfactant will increase. The concentration has to be very high, and there is a problem that the bitterness of the surfactant becomes strong and spoils the flavor of the beverage. This invention was made in view of the above circumstances, and provides a thickened powdered soup drink in a sealed container that has a good flavor and does not impair the bacteriostatic properties of the surfactant. The purpose is to provide [Means for Solving the Problems] In order to achieve the above object, the sealed container soup powder beverage of the present invention is provided with a sealed container containing starch containing 99% by weight or more of amylopectin and a bacteriostatic surfactant. The starch content is set to 1.0 to 5.0% by weight with respect to the whole soup powder beverage, and the content of the bacteriostatic surfactant is 0.01% by weight.
The composition is set to ~0.15% by weight. [Function] In other words, in the course of repeated research to obtain a powdered beverage in a sealed container that satisfies both bacteriostatic properties and flavor, the present inventors found that the starch currently used contains 20 to 25% by weight of amylose ( It was found that amylopectin accounts for 75 to 80% (hereinafter abbreviated as "%"), and among these, the amylose component is particularly involved in the formation of a complex substance between the bacteriostatic surfactant and starch. Therefore, we came up with the idea that the bacteriostatic properties of the surfactant would not be impaired by using starch that contains almost no amylose, and conducted a series of further studies. As a result, if a starch with an amylopectin content of 99% or more, such as waxy corn starch or glutinous rice starch, is used instead of regular starch, and if this starch is used at a predetermined content, the surfactant The present invention was achieved by discovering that a desirable thickness can be imparted without impairing bacteriostatic properties. By the way, when using conventional starch, it is necessary to add 2000 ppm or more of sucrose fatty acid ester, which is a bacteriostatic surfactant, in order to prevent heat-resistant flat sour bacteria from spoiling, and to add a thickening effect to the starch. However, in the sealed container soup powder beverage of the present invention, the amount of sucrose fatty acid ester added may be 1500 ppm or less, particularly 500 ppm or less. Therefore, the bitter taste of beverages caused by excess sucrose fatty acid ester can also be eliminated. Next, this invention will be explained in detail. The beverage to which this invention is applied is a shiruko beverage that contains a high concentration of solid content derived from beans, carbohydrates that give it sweetness, and starch that gives it thickness. Includes various types of zenzai such as red bean zenzai and chestnut zenzai, as well as matcha soup powder and plum soup powder. Moreover, a sealed container is a container such as a can, a bottle, a paper pack, a laminate pack, etc., which is sealed after being filled with the above-mentioned soup powder beverage. The bacteriostatic surfactants used to prevent spoilage of the above-mentioned shiruko drinks include sucrose fatty acid ester,
Examples include ester type surfactants such as glycerin fatty acid ester and sorbitan fatty acid ester.
These may be used alone or in combination. In addition, the starch used to thicken the soup powder beverage must contain 99% or more amylopectin. Examples of such starch include waxy corn starch and glutinous rice starch, and any starch that is commonly used in food production may be used. These may be used alone or in combination. The starch containing 99% or more of amylopectin (hereinafter referred to as "starch A") differs from normal starch in that it contains little or no amylose even when used in combination with the bacteriostatic surfactant. , does not form a complex substance with the surfactant and does not interfere with the bacteriostatic properties of the surfactant. Therefore, there is no need to use a large amount of bacteriostatic surfactant, and the flavor of the beverage is not impaired. The method for producing the hermetically sealed beverage of the present invention is not particularly limited, and any known method may be employed as appropriate. For example, red bean soup, sugar, salt,
After thoroughly mixing the bacteriostatic surfactant and starch A in a predetermined ratio, dissolve it in water, heat the mixture at 80℃ for about 10 minutes, fill it in a can, seal it tightly, and heat it at a temperature of about 120℃ for 30 minutes. It can be manufactured by sterilizing it. In the above production method, the amount of the bacteriostatic surfactant used needs to be set at 0.01 to 0.15% based on the total amount. This is because if it exceeds 0.15%, the flavor of the beverage will be impaired due to the bitterness of the bacteriostatic surfactant. Further, the amount of starch A used needs to be set to 1.0 to 5.0% of the total amount as a dry solid content, and it is particularly preferable to set it to about 1.5% from the viewpoint of effectiveness. As described above, as long as starch A is blended in the above ratio, the bacteriostatic properties of the bacteriostatic surfactant are exhibited at low concentrations as described above. The canned soup powder beverage thus obtained is inhibited from spoilage by heat-resistant flat sour bacteria and other spoilage bacteria due to the presence of the bacteriostatic surfactant, and has good thickness and flavor. are doing. [Effects of the Invention] As described above, the powdered soup drink in a sealed container of the present invention contains a predetermined proportion of a special starch (starch A) containing 99% or more of amylopectin such as waxy cornstarch as a thickener for thickening. Moreover, since it contains a bacteriostatic surfactant at a predetermined ratio, the deterioration suppressing effect of the bacteriostatic surfactant such as sucrose fatty acid ester is not hindered, and its flavor is not impaired. . Therefore, the powdered juice drink in a sealed container is of good quality and does not deteriorate even if it is heated and stored for a long time in a hot bender or the like. Next, examples will be described. Examples 1 to 4, Comparative Examples Canned soup powder drinks were prepared using the raw materials shown below and according to the above manufacturing method (details of the concentration of sucrose fatty acid ester and the type and concentration of starch are shown in the table below). . <Ingredients> Red bean paste 10.0% Sugar 16.0〃 Salt 0.1〃 Sucrose fatty acid ester 0~0.3〃 Starch A 1~5〃 In addition, as a comparative example, conventional starch was used in place of the above starch A, and the above A canned soup powder beverage was prepared in the same manner as above. Each canned soup powder beverage thus obtained was infected with 9.2% of flat sour fungus spores before being subjected to heat treatment.
The contact was made at a concentration of ×10 ⁵ cells/ml. Then, put these canned soup powder drinks into a hot bender and make 55
After being stored at ℃ for 2 weeks, the state of deterioration of the shiruko beverage was examined. In addition, 10 expert panelists drank each shiruko beverage and evaluated its flavor and viscosity. The results are shown in the table below.

【table】

[Table] *: Number of deterioration cans/number of test cans From the above results, it was found that all of the example products showed no deterioration during the storage period. Also,
When waxy corn starch or glutinous rice starch is used instead of conventional starch, the bitterness of sucrose fatty acid esters does not occur even at low concentrations (500 to 1000 ppm).
It was found that the effect of preventing spoilage was sufficiently obtained.
The flavor and viscosity were also good.

Claims (1)

[Scope of Claims] 1. A shiruko beverage in a sealed container containing starch containing 99% by weight or more of amylopectin and a bacteriostatic surfactant, wherein the content of the starch is 1.0 to 5.0% by weight based on the entire shiruko beverage. %, and the content of the bacteriostatic surfactant is also set to 0.01 to 0.15% by weight. 2. Soup powder in a sealed container according to claim 1, wherein the bacteriostatic surfactant is at least one surfactant selected from the group consisting of fatty acid esters such as cane, glycerin fatty acid esters, and sorbitan fatty acid esters. Beverages. 3. Claim 1, wherein the sealed container is any one of a can, a bottle, a paper pack, and a laminate pack.
2. The powdered juice beverage in a sealed container according to item 1 or 2.