JPH07111882A - Fruit juice drink containing fibrous gel and its preparation - Google Patents

Abstract

PURPOSE:To provide a fruit juice drink containing fibrous gel and prepared by gelatinizing a gelling agent solution containing chitosan and a fruit pulp juice solution and forming a fibrous texture of fruit pulp and to provide a process for the preparation of the drink. CONSTITUTION:An aqueous solution containing 0.01-0.15wt.% of chitosan is mixed with an aqueous solution containing 0.3-1.0wt.% of an anionic polysaccharide under heating to form a fibrous gel and the obtained mixed solution is filled in a container and cooled.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fibrous gel-containing fruit juice beverage containing pulp juice and having a fibrous structure, and a method for producing the same, and more particularly to a fibrous gel-containing fruit juice beverage using chitosan and a method for producing the same. It is a thing.

In the present invention, since a fibrous tissue is formed by gel, it is possible to provide a fibrous gel-containing fruit juice drink which is comparable in taste and appearance without the use of pulp or fruit preparation. .

[0003]

2. Description of the Related Art Conventionally, beverages containing various fruits and fruit preparations have been manufactured and sold. For example, it is a beverage containing savory citrus fruits such as orange and grapefruit, and a beverage obtained by dicing apples, pears and the like into a beverage.

It is also known to produce a pulp juice drink similar to pulp without using fruits such as pulp and fruit preparation. For example, it is a beverage containing fruit juice containing jelly, which is prepared by preparing a jelly containing fruit juice in advance and crushing this finely.

[0005]

However, in the above-mentioned fruits and fruit preparation-containing beverages, the flesh cut into the sardines and dice is sunk at the bottom of the bottle or the can due to the difference in specific gravity and the like Often, only the part remains.

Further, in the method of adding the jelly crushed product,
In addition to making the work process complicated, there is a problem in texture.

Therefore, the present invention has been proposed in view of the above conventional circumstances, and a fruit juice beverage containing a fibrous gel which can be manufactured by a simple working process and is excellent in taste, appearance and stability, and It is intended to provide a manufacturing method thereof.

It is another object of the present invention to provide an excellent fibrous gel-containing fruit juice drink with suppressed astringency and bitterness derived from chitosan, and a method for producing the same.

[0009]

The present invention has been variously studied to achieve the above-mentioned object. As a result, the chitosan solution and the gelling agent containing the polyanion reacted with each other to develop a fibrous tissue, and obtained physical properties similar to pulp fibers.

Chitosan is currently mainly used as a flocculant for treating wastewater. Chitosan is a polymer that is rarely found in natural polymers and is positively charged.
The fine particles dissolved in wastewater are negatively charged, and in order to aggregate them, it is necessary to neutralize the charge in water by adding a cationic substance.

It is said that when chitosan having the above-mentioned function is reacted with an anionic polymer, the molecules attract each other, and the neutralized molecules are entangled with each other to form a large floc. Flock is a fibrous gel.

Furthermore, it has been found that the expression of astringent taste and bitterness derived from chitosan can be suppressed by adjusting the amount of chitosan used.

The present invention has been completed based on such findings, and is characterized in that a gelling agent solution containing chitosan and fruit pulp is gelated to form a fibrous tissue.

Further, the production method of the present invention is characterized in that the chitosan solution prepared by previously dissolving chitosan, the pulp solution, and the heated gelling agent solution are uniformly mixed to form a fibrous substance. It is a thing.

The fibrous gel-containing fruit juice beverage of the present invention comprises chitosan, fruit juice, and a gelling agent, which are uniformly mixed and in which the fibrous substance is dispersed.

The fibrous gel-containing fruit juice drink of the present invention has a fibrous substance produced by adsorption of a gelling substance on chitosan, which is uniformly dispersed in the fruit juice drink, and has an appearance and texture similar to pulp fibers.

Here, chitosan is insoluble in water, and is dissolved only when an organic acid such as citric acid or malic acid or an aqueous solution thereof is added. Therefore, chitosan is dissolved in the presence of an organic acid. In this case, the chitosan powder and the organic acid powder can be mixed and dissolved in water, hot water, or the like. At this time, if the temperature of the solution is high, the dissolution rate will be faster.

On the other hand, the gelling agent solution to be mixed with the chitosan solution may be of any type as long as it is a gelling agent containing a thickening polysaccharide which is commonly used as a gelling agent. Sugars are highly reactive with chitosan. Examples of anionic polysaccharides include carrageenan, low methoxyl pectin, furceleran, Na-carboxymethyl cellulose (hereinafter abbreviated as CMC), xanthan gum, sodium alginate, and guar gum. Among these, CMC has particularly high reactivity with chitosan.

The above-mentioned anionic polysaccharides may be used alone or in combination of two or more.

Since chitosan exhibits its unique astringent taste and bitter taste, it is strongly expressed especially in acidic foods.
Conventionally, it has been difficult to use it for acidic foods. However, in the present invention, it was found that the expression of astringency and bitterness can be suppressed depending on the amount of chitosan used.

The astringent taste and bitterness of chitosan largely depend on the charged state of the amino group of chitosan, and astringent taste and bitterness disappear by eliminating this charge. In order to eliminate the electrostatic charge of chitosan, it is necessary to add an anionic polysaccharide that completely neutralizes the electric charge of chitosan.

In the present invention, the amount of chitosan used is very small, and the charge can be neutralized easily by the amount of anionic polysaccharide described below. Therefore, it has been found that the astringent taste and the bitterness can be eliminated by the addition amount.

In the production, basically, the mixed powder of chitosan and organic acid is completely dissolved in water or warm water as described above. Then, the gelling agent is dispersed in water and heated and dissolved, and a chitosan solution is mixed with a fruit juice, an acidulant, a pigment and the like added as necessary. Then, the mixture is thoroughly stirred, and when the formed fibrous gel is in a desired state evenly, it is filled in a container and cooled.

In the case of the above conditions, the blending ratio of chitosan and anionic polysaccharide-containing gelling agent is from chitosan 0.01 to 0.
15% by weight, preferably 0.05 to 0.1% by weight, and the total amount of the gelling agent is preferably 0.3 to 1.0% by weight.

[0025]

[Function] By adding chitosan and pulp juice solution to the gelling agent solution while heating and mixing, chitosan and anionic polysaccharide in the gelling agent solution are combined to form a thin fibrous substance and become uniform throughout Disperse into a fruit juice beverage containing fibrous gel.

[0026]

EXAMPLES Specific examples to which the present invention is applied will be described in detail below. Chitosan 10.0 g Citric acid 25.0 g Water 500.0 ml Orange 1/5 concentrated fruit juice 600.0 g Vitamin C 10.0 g Citric acid 20.0 g Orange flavor 10.0 ml CMC 30.0 g Pectin 15.0 g Xanthan gum 5.0 g Top Sucrose 200.0 g Water 8000.0 ml Top sucrose 600.0 ml (sugar content 10-12 PH 3.3-3.6 per about 10 kg)

Chitosan and citric acid are mixed, dispersed in water and completely dissolved. Orange 1/5 concentrated juice, vitamin C,
Mix the citric acid. CMC, pectin, xanthan gum and white sucrose are mixed in powder, dispersed in water and dissolved by boiling, and the remaining white sucrose is added and dissolved. Gelling agent solution, fruit juice solution,
After mixing the fragrance, a chitosan solution was added and stirred to uniformly form a fibrous substance, which was then filled in a container and cooled.

As a result, a fibrous gel-containing fruit juice beverage in which the fibrous gel was uniformly dispersed and stabilized in the container could be obtained.

[0029]

As is clear from the above description, according to the production method of the present invention, a fibrous gel-containing fruit juice beverage can be prepared by simply mixing chitosan, a fruit juice solution, and an anionic polysaccharide-containing gelling agent. A beverage which can be obtained, has low raw materials and manufacturing costs, and has a fibrous structure uniformly dispersed throughout and a stable appearance.

The present invention also enables the use of chitosan in acidic foods, expanding the field of application of chitosan.

Claims (3)

[Claims] 1. A fibrous gel-containing fruit juice drink obtained by gelling a gelling agent solution containing chitosan and a fruit juice solution to form a pulp fibrous tissue. 2. A fibrous gel characterized by forming a fibrous gel structure by uniformly mixing a chitosan solution prepared by dissolving chitosan in advance, a gelling agent solution dissolved by heating, and a pulp juice solution. A method for producing a contained fruit juice drink. 3. The method for producing a fruit juice beverage containing a fibrous gel according to claim 2, wherein the gelling agent is an anionic polymer colloid.