JPH07111882A - Fruit juice drink containing fibrous gel and its preparation - Google Patents
Fruit juice drink containing fibrous gel and its preparationInfo
- Publication number
- JPH07111882A JPH07111882A JP5289711A JP28971193A JPH07111882A JP H07111882 A JPH07111882 A JP H07111882A JP 5289711 A JP5289711 A JP 5289711A JP 28971193 A JP28971193 A JP 28971193A JP H07111882 A JPH07111882 A JP H07111882A
- Authority
- JP
- Japan
- Prior art keywords
- chitosan
- fruit juice
- fibrous
- fibrous gel
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は果肉汁を含有し、繊維状
組織を有する繊維状ゲル入り果汁飲料及びその製法に関
するものであり、特にキトサンを用いた繊維状ゲル入り
果汁飲料及びその製法に関するものである。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.
【0002】本発明においては、ゲルによって繊維状組
織を形成せしめるので、果肉やフルーツプレパレーショ
ンを使用することなく味覚的、外観的にも遜色のない繊
維状ゲル入り果汁飲料を提供することができる。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】[0003]
【従来の技術】従来、様々な果実、フルーツプレパレー
ション入り飲料が製造販売されている。例えば、オレン
ジやグレープフルーツなどの柑橘系の果実のさのうを入
れたさのう入り飲料や、林檎、梨などをダイスカットに
して飲料に入れたもの等である。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.
【0004】また、果肉、フルーツプレパレーション等
の果実を使用することなく果肉に類似した果肉汁飲料を
製造することが知られている。例えば、予め果肉汁入り
のゼリーを作っておき、これを細かく砕いて飲料に入れ
た果肉汁含有ゼリー入り飲料である。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】[0005]
【発明が解決しようとする課題】しかしながら、前記果
実、フルーツプレパレーション入り飲料ではさのうやダ
イスカットされた果肉が比重等の違いにより、瓶または
缶の底に沈んでしまい飲んだあとに果肉部分だけ残って
いる状態が往々にしてある。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.
【0006】また、ゼリー粉砕物を添加する方法では、
作業工程が煩雑なものとなる他、食感上の問題が生じ
る。Further, in the method of adding the jelly crushed product,
In addition to making the work process complicated, there is a problem in texture.
【0007】そこで本発明はかかる従来の実情に鑑みて
提案されたものであって、簡単な作業工程で製造するこ
とができ、味覚、外観、安定性にも優れた繊維状ゲル入
り果汁飲料及びその製造方法を提供することを目的とし
ている。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.
【0008】さらに本発明は、キトサン由来の収斂味や
苦味を抑えた優れた繊維状ゲル入り果汁飲料及びその製
造方法を提供することを目的とする。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】[0009]
【課題を解決するための手段】本発明は、前述の目的を
達成せんものと様々な検討を行った。その結果、キトサ
ン溶液とポリアニオン含有ゲル化剤が反応することによ
り繊維状の組織が発現し、果肉繊維と類似する物性を得
た。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.
【0010】キトサンは、現在、汚水処理の凝集剤とし
て使用されているのが主な利用分野である。キトサンは
天然高分子ではめずらしく正に帯電した高分子である。
汚水に溶けている微粒子は負に帯電しており、これらを
凝集させるためには、カチオン性の物質を添加すること
によって水中における電荷を中和する必要がある。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.
【0011】前述のような機能を持ったキトサンをアニ
オン性高分子と反応させると、分子間で引合い、その中
和された分子がお互いに絡みあって大きなフロックを作
ると言われており、このフロックが繊維状ゲルである。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.
【0012】さらには、キトサンの使用量の多寡によ
り、キトサン由来の収斂味、苦味の発現が抑制出来るこ
とを見出すに至った。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.
【0013】本発明はかかる知見に基づいて完成された
ものであって、キトサンと果肉汁を含むゲル化剤溶液が
ゲル化され、繊維状組織が形成されることを特徴とする
もである。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.
【0014】さらに本発明の製造方法はキトサンを予め
溶解してなるキトサン溶液と、果肉汁溶液、そして加熱
したゲル化剤溶液を均一に混合した結果、繊維状物質を
形成することを特徴とするものである。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.
【0015】本発明の繊維状ゲル入り果汁飲料は、キト
サン、果肉汁、ゲル化剤よりなりこれらが均一に混合さ
れ、全体に繊維状物質が分散したものである。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.
【0016】本発明の繊維状ゲル入り果汁飲料は、キト
サンにゲル化物質が吸着して生成する繊維状物質が果汁
飲料中に均一に分散し、果肉繊維に類似した外観、組織
感を有する。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.
【0017】ここでキトサンは水に不溶であり、クエン
酸、リンゴ酸等の有機酸或いはその水溶液を加えること
で初めて溶解する。そこで、キトサンを有機酸存在下で
溶解する。この場合、キトサン粉末と有機酸粉末を混合
して、水、または湯等に溶解することが出来る。この
時、溶解液温が高ければ溶解速度はより速くなる。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.
【0018】一方、前記キトサン溶液と混合されるゲル
化剤溶液は、通常のゲル化剤として使用されている増粘
多糖類含有ゲル化剤であれば種類は問わないが、その中
でもアニオン系多糖類がキトサンとの反応性が高い。ア
ニオン系多糖類には、カラギナン、低メトキシルペクチ
ン、ファーセレラン、Na−カルボキシメチルセルロー
ス(以下CMCと略す)、キサンタンガム、アルギン酸
ナトリウム、グァーガム等があげられる。この中でも特
にキトサンとの反応性が高いものはCMCである。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.
【0019】前述したアニオン系多糖類を単独、或いは
2種以上を選択して使用する。The above-mentioned anionic polysaccharides may be used alone or in combination of two or more.
【0020】キトサンは、その独特の収斂味、苦味を呈
するため、特に酸性側の食品には強く発現するために、
従来は酸性の食品への活用は困難とされている。しかし
本発明においてキトサンの使用量の多寡によっては収斂
味、苦味の発現が抑制できるという知見を得た。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.
【0021】キトサンの収斂味、苦味はキトサンのアミ
ノ基の帯電の状態に大きな要因があり、この帯電を消去
することによって収斂味、苦味も消える。キトサンの帯
電を消去するためにはキトサンの電荷を完全に中和する
だけのアニオン系多糖類を添加する必要がある。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.
【0022】本発明においてキトサンの使用量は微量で
あり、この電荷を中和することは後述するアニオン系多
糖類の添加量で容易に行える。故に、この添加量におけ
る収斂味、苦味の発現を消去できるという知見を得るに
至った。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.
【0023】製造に際して、基本的には前述のようにキ
トサン、有機酸の混合粉末を水または温湯に完全に溶解
する。次いで、ゲル化剤を水に分散させ加熱溶解したも
のに、果肉汁液、酸味料、色素等必要に応じて添加した
ものにキトサン溶液を混合する。しかる後に良く撹拌
し、形成される繊維状ゲルが均一に望むべき状態のもの
になったら容器に充填して冷却する。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.
【0024】上記条件の場合のキトサン、アニオン系多
糖類含有ゲル化剤の配合率は、キトサン0.01〜0.
15重量%、好ましくは0.05〜0.1重量%、ゲル
化剤は総量として0.3〜1.0重量%程度が好まし
い。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】[0025]
【作用】キトサン及び果肉汁溶液をゲル化剤溶液に加熱
下で添加、混合することにより、キトサンとゲル化剤溶
液中のアニオン系多糖類が結合して細い繊維状物質が形
成され全体に均一に分散し、繊維状ゲル入り果汁飲料と
なる。[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】[0026]
【実施例】以下、本発明を適用した具体的な実施例につ
いて詳細に説明する。 キトサン 10.0g クエン酸 25.0g 水 500.0ml オレンジ1/5濃縮果汁 600.0g ビタミンC 10.0g クエン酸 20.0g オレンジフレーバー 10.0ml CMC 30.0g ペクチン 15.0g キサンタンガム 5.0g 上白糖 200.0g 水 8000.0ml 上白糖 600.0ml (約10kg当り 糖度10〜12 PH3.3〜3.6)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)
【0027】キトサン、クエン酸を混合し水に分散し完
全に溶解する。オレンジ1/5濃縮果汁、ビタミンC、
クエン酸を混合する。CMC、ペクチン、キサンタンガ
ム、上白糖を粉末混合し水に分散させ沸騰溶解し、残り
の上白糖を添加し溶解する。ゲル化剤溶液、果汁溶液、
香料を混合した後、キトサン溶液を加えて撹拌し均一に
繊維状物質が形成された後、容器に充填して冷却した。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.
【0028】その結果、容器内に均一に繊維状ゲルが分
散し安定化した繊維状ゲル入り果汁飲料を得ることがで
きた。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】[0029]
【発明の効果】以上の説明からも明らかなように、本発
明の製造方法によれば、キトサン、果肉汁溶液、アニオ
ン系多糖類含有ゲル化剤を混合するだけで繊維状ゲル入
り果汁飲料を得ることができ、原料、製造コストも低
く、また繊維状組織が全体に均一に分散し安定した外観
を持つ飲料を提供する。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.
【0030】また、本発明により酸性食品へのキトサン
の使用が可能になり、キトサンの利用分野が広がる。The present invention also enables the use of chitosan in acidic foods, expanding the field of application of chitosan.
Claims (3)
液がゲル化され、果肉繊維状組織が形成されてなる繊維
状ゲル入り果汁飲料。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.
液と、加熱溶解したゲル化剤溶液と、果肉汁溶液を均一
に混合することにより繊維様ゲル組織を形成することを
特徴とする繊維状ゲル入り果汁飲料の製造方法。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.
ある請求項2に記載の繊維状ゲル入り果汁飲料の製造方
法。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5289711A JPH07111882A (en) | 1993-10-15 | 1993-10-15 | Fruit juice drink containing fibrous gel and its preparation |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5289711A JPH07111882A (en) | 1993-10-15 | 1993-10-15 | Fruit juice drink containing fibrous gel and its preparation |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH07111882A true JPH07111882A (en) | 1995-05-02 |
Family
ID=17746764
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP5289711A Pending JPH07111882A (en) | 1993-10-15 | 1993-10-15 | Fruit juice drink containing fibrous gel and its preparation |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH07111882A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001316271A (en) * | 2000-05-01 | 2001-11-13 | Kobayashi Pharmaceut Co Ltd | Chitosan containing composition |
JP2009261309A (en) * | 2008-04-24 | 2009-11-12 | Ina Food Industry Co Ltd | Gel-containing food and drink |
JP2016096797A (en) * | 2014-11-25 | 2016-05-30 | アサヒ飲料株式会社 | Turbid fruit juice beverage |
-
1993
- 1993-10-15 JP JP5289711A patent/JPH07111882A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001316271A (en) * | 2000-05-01 | 2001-11-13 | Kobayashi Pharmaceut Co Ltd | Chitosan containing composition |
JP2009261309A (en) * | 2008-04-24 | 2009-11-12 | Ina Food Industry Co Ltd | Gel-containing food and drink |
JP2016096797A (en) * | 2014-11-25 | 2016-05-30 | アサヒ飲料株式会社 | Turbid fruit juice beverage |
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