JPS59198942A - Semifrozen drink and production thereof - Google Patents

Abstract

PURPOSE:To obtain lightly a semifrozen food, by adding an aqeuous liquid to a frozen composition consisting of glucose, another saccharide, a sugar alcohol, etc. in a specific proportion. CONSTITUTION:A composition consisting of 10-45wt%, based on the moisture, glucose, or 10-45wt%, based on the moisture glucose and 3-20wt%, based on the moisture, one or more of another saccharide or sugar alcohol, etc. is prepared. The above-mentioned composition further contains a fruit juice, sour agent, perfume, table luxuries or stabilizer incorporated therein. Examples of the above-mentioned another saccharide include sucrose, isomerized sugar, invert sugar, fructose, thick malt syrup, maltose and lactose, and examples of the above-mentioned sugar alcohol include sorbitol, maltitol and hydrolyzate of reducing starch. The above-mentioned prepared composition is then frozen and mixed with an aqueous liquid.

Description

[Detailed Description of the Invention] Ru0 Semi-frozen beverages have the crunchy texture of ice and are rich in refreshing sensations, making them different from regular beverages and frozen desserts such as ice cream and sherbet, making them extremely popular. It's a certain drink.

However, because special machinery is required to produce semi-frozen beverages, semi-frozen beverages have traditionally only been sold under names such as slushies and shakes at fast food restaurants such as McDonald's and Mos Burger.

The inventors have already reported that glucose 10-45% for aqueous dispersion.
A composition consisting of 3 to 20% of vJ (wt%, the same applies hereinafter) and one or more other sugars or sugar alcohols can be used in the production of ice cream foods to ensure that the spoon passes through easily and maintains the crunchy texture of ice. I discovered that it can fulfill the role of The present inventors have conducted further intensive research to create a semi-frozen beverage that can be easily produced, and as a result, have completed the present invention.

That is, in the present invention, glucose is 10 to 45% relative to water content.
The present invention also relates to a semi-frozen beverage prepared by adding an aqueous liquid to a frozen composition consisting of 10-45% glucose and 3-20% of one or more other sugars or sugar alcohols, and a method for producing the same.

The production method of the present invention includes a first step of preparing a composition consisting of 10 to 45% glucose or 10 to 45% glucose and 6 to 20% of one or more other sugars or sugar alcohols based on the water content; A second step of pouring the composition into a container, sealing it, and heat sterilizing it; a third step of freezing the sterilized composition together with the container at -5 to -25% for 2 hours or more; and a frozen container. The fourth step consists of pouring the composition inside into a pot or the like and mixing it with an aqueous liquid.

At that time, fruit juice, acidulant, flavoring agent, luxury goods or stabilizer are added in the first step.

Other sugars used in the first step include sucrose, high fructose, invert sugar, fructose, starch syrup, maltose, lactose, etc.
Examples of sugar alcohols include sorbitol, maltitol, and reduced starch decomposition products. In addition, fruit juice, acidulant, fragrance, and luxury items are selected as appropriate to match the flavor, and examples of luxury items include cocoa and coffee.

Stabilizers are not essential in cases where no acidulant is added, such as in the case of coffee flavor or cocoa flavor, but when various fruit juices or acidulants are used, a high methoxyl pectin content of 0.1 to 0.1% based on the total weight of the composition may be used. Add and blend 2.0%. In other words, when the aqueous liquid is a proteinaceous substance such as milk or soy milk, high methoxyl pectin has the effect of reducing the aggregation of the protein caused by the reaction between the protein and the acidic composition and delaying the separation into two layers. be.

In the second step, when the prepared composition is poured into a container, various containers such as plastics other than glass, paper, metal, etc. can be used. Among the,
A so-called retort pouch, which is made of plastic film, metal foil, or a multilayer combination of these and formed into a bag or other shape, is ideal as a container because the composition freezes softly due to its thin layer structure. Heat sterilization is carried out at 100°C or lower for various fruit juice flavors, and at 100°C or higher for coffee or cocoa flavors. In addition to sterilizing the composition after injecting the composition into the container, the composition may be sterilized with a plate heater before injection and then filled aseptically.

When freezing the composition injected into the container in the third step, the whole container is preferably -5 to -25°cJ1.
Freeze at 12 to -18°0 for at least 2 hours. Currently, there are two types of home freezers: refrigerator-freezers that are combined with a refrigerator and stand-alone freezers, but in both cases the indoor temperature of the freezer is between -12 and -
Since the temperature is 18°C, it can be frozen to an appropriate hardness at home. It also freezes at temperatures between -5 and -12 (the temperature inside the ice-making chamber of a refrigerator), but because it is soft, there is little ice left when mixed with an aqueous liquid, resulting in less crisp texture and a lack of refreshing sensation. On the other hand, −18 to −25°
When frozen at CJ (commercial freezer temperature), it becomes a little hard and difficult to mix with aqueous liquids, but the crunchy texture of the ice increases and the cooling sensation increases.

Freezing time varies greatly depending on various conditions such as the amount of food in the freezer, the position in the freezer, and the frequency of opening and closing of the freezer compartment door. In good cases, it will freeze in about 2 hours.

When pouring the frozen composition into a cup and mixing it with an aqueous liquid in the fourth step, milk, soy milk, carbonated water, water, and various other beverages can be used as the aqueous liquid. The aqueous liquid is mixed in a proportion of 50 to 200%, particularly preferably 70 to 140%, with respect to the frozen composition; if it is less than 70%, it will be difficult to drink with a straw, and if it exceeds 140%, ice particles will not remain and it will give a refreshing feeling. becomes less.

When the aqueous liquid is milk or soy milk, it has a mellow flavor similar to ice cream and is nutritionally preferable. When the aqueous liquid is carbonated water, the crunchy texture of ice and the stimulation of carbon dioxide gas are added, creating an extremely refreshing sensation.When the aqueous liquid is water, it is easy to make. Yes, but it lacks the appeal as a semi-frozen beverage.

Furthermore, when the aqueous liquid is a variety of beverages, a wide variety of flavors can be created depending on the flavor of the beverage.

Next, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1 Glucose 18.3, orange juice 9. Dissolve 0.7 of high methoxyl pectin in water to make a total volume of 165°, inject into a retort pouch (130 x 170 mm) consisting of 6 layers of polyester, aluminum foil and polyolefin, seal and store at 95°a for 4 minutes. Sterilized. Seal the center to divide it into two parts, and store it in the freezer compartment of a household refrigerator-freezer (temperature scale: approx. -18°a) with the retort pouch intact.
) for 4 hours. Separate the frozen retort pouch from the center seal, open one side of the pouch, and pour in the milk a.
omx was added and mixed to obtain a semi-frozen beverage.

Example 2 A semi-frozen beverage was obtained in the same manner as in Example 1, except that glucose 47.6, grape juice 92, and high methoxyl pectin-02 were used as the composition, and soy milk 100 J was used as the aqueous liquid.

Example 6 Composition: glucose 51.69, strawberry juice 9
．． A semi-frozen beverage was obtained in the same manner as in Example 1, except that 120 ml of carbonated water was used as the aqueous liquid and high methoxyl pectin-67.

Example 4 Dextrose as a composition 41.9. and coffee 3, using milk aoml as the aqueous liquid, 120aO
A semi-frozen beverage was obtained in the same manner as in Example 1, except that the beverage was sterilized for 15 minutes.

Example 5 Dextrose as a composition 17.5. , Sorbit powder6.
7 Orange juice9. and high methoxyl pectin 0.7. using soymilk 1001FI as the aqueous liquid.
A semi-frozen beverage was obtained in the same manner as in Example 1 except that 1 was used.

Example 6 Dextrose 42.3. , M sugar 17.7. A semi-frozen beverage was obtained in the same manner as in Example 1, except that , grape juice 9 and high methoxyl pectin-02 were used, and 120 ml of carbonated water was used as the aqueous liquid.

Example 7 Dextrose as a composition 15.7. , sucrose 21.7. , 9g of strawberry juice and 1.7g of high methoxyl pectin
．． A semi-frozen beverage was obtained in the same manner as in Example 1, except that 80 ml of milk was used as the aqueous liquid.

Example 8 Composition: glucose 47.0, fructose 5.4. A semi-frozen beverage was obtained in the same manner as in Example 4, except that 1 Coffee 6 and 100 ml of soy milk were used as the aqueous liquid.

Example 9 Dextrose as a composition 29.5. , sucrose 14.2. and cocoa 3. A semi-frozen beverage was obtained in the same manner as in Example 4, except that 120 ml of soy milk was used as the aqueous liquid.

Comparative Example 1 The composition was glucose 51.8. , orange juice 9° and high methoxyl pectin 0.7. A semi-frozen beverage was obtained in the same manner as in Example 1, except that 40 ml of milk was used as the aqueous liquid.

Comparative Example 2 The composition was glucose 51.8. , grape juice 9° and high methoxyl pectin 0.7. A semi-frozen beverage was obtained in the same manner as in Example 1, except that 160 ml of soy milk was used as the aqueous liquid.

Comparative Example 3 Glucose 28.9% as a composition. , 蔗! 13.9. , S) Loberry juice 99 and high methoxyl pectin-02
A semi-frozen beverage was obtained in the same manner as in Example 1, except that 160 rJ of carbonated water was used as the aqueous liquid.

Comparative Example 4 Composition: glucose 28.9, sugar 11.9. A semi-frozen beverage was obtained in the same manner as in Example 1, except that 160 ml of milk was used as the aqueous liquid, and 160 ml of milk was used as the aqueous liquid.

Comparative Example 5 A semi-frozen beverage was obtained in the same manner as in Example 1, except that glucose [.3, grape juice 9° and high methoxyl pectin-37] were used as the composition, and 80 ml of soybean milk was used as the aqueous liquid.

Comparative Example 6 Dextrose 52.4% as a composition. A semi-frozen beverage was obtained in the same manner as in Example 4, except that 100 ffll of carbonated water was used as the aqueous liquid.

Comparative Example 7 Before freezing, one of the two halves of the sterilized retort pouch packaged product of Example 1 was poured into a cup in a liquid state, and 80 m/ml of milk was added and mixed.

Comparative Example 8 The mixture to which the milk obtained in Comparative Example 7 was added was placed in an ice cube tray and frozen under the same conditions as in Example 1.

Tests on the ease with which frozen products of the compositions obtained in Examples 1 to 9 and Comparative Examples 1 to 8 pass through spoons, the shape of semi-frozen beverages, the crunchy texture of ice, and the possibility of drinking with straws I did this. The results are shown in Table 1.

Table 1 Patent Applicant Otsuka Chemicals Co., Ltd. Representative Patent Attorney Asahi Na So Tai 1 Kyojiyo Procedural Amendment (Voluntary) June 13, 1981 1 Indication of Case 1988 Patent Application No. 73577 2 Title of the invention Semi-frozen beverage and its fiq manufacturing method Name Otsuka Chemicals Co., Ltd. Representative Isao Otsuka Ko 4 Agent 540 5 Subject of amendment (1) Scope of claims in the specification, 1 Column (2)
Contents of amendment in column 6 of “Detailed Description of the Invention” of the specification (1) As per the amended claims.

(2) Change “9 and” in line 8α17 of the specification to “92,
Cryic acid 0.69, orange essence 0.3 and
and correct it.

(3) r9 on page 9, line 9. , J is corrected to [92, citric acid 0.62, and grape essence 0.3 gJ.

(4) "9." on page 9, line 15, 197, citric acid 0.67, strawberry essence O-6gJ toil t7+.

(5) "And coffee 3." on page 9, lines 19-20.
” is corrected as “, instant coffee 69 and coffee flavor 0.2, J and f+Ii.

(6) "9." on page 10, line 5 is corrected to [97, citric acid 0.67, orange essence 0.39 J.

(a) 19 on page 10, line 11. ' is corrected to [97, citric acid 0.62, grape essence Q, 5, J.

(1) (8) On page 10, line 16, "9." was replaced with "99, citric acid 0.67, strawberry essence 0.59 J."

(9) "5.4 and" on page 10, line 20, r5
．． 4. Correct J.

θ0) "Coffee 6," on page 11, line 1, is changed to [instant coffee 39 and coffee flavor 0.2,
Correct it with J.

(11) "9." on page 11, line 10 is corrected to 197, citric acid 0.62, and orange essence 0.3 gJ.

(b)) The single digit "9." on page 11 is corrected to "92, citric acid 0.62, grape essence 0.5, J.

) Change “9.” in the first line of page 12 to “99, Quen m11
1.6. , corrected to strawberry essence 0.39J.

(b) Change “9.” on page 12, line 7 to “99, citric acid 0.
, 69, orange essence 0.3, J.

(b)) "9." on page 12, line 11 is changed to [99, citric acid 0.67, grape essence 0. ! Correct it as i 9J.

06) “And coffee 3” on page 12, lines 16-17
．． ', instant coffee 39 and coffee flavor 0.2. Correct it with J.

(17) "Semi-frozen beverage" in lines 8-9 of page 13 is corrected to "final product."

7 List of Attached Documents (1) Amended Patent Claims, If Claims (1) Amended Claims [10 to 45% by weight of glucose or 10 to 45% by weight of glucose and other saccharides or A semi-frozen beverage prepared by adding an aqueous liquid to a frozen composition comprising 6 to 20% by weight of one or more sugar alcohols.

2. The semi-frozen beverage according to claim 1, wherein fruit juice, an acidulant, a flavor, a luxury item, or a stabilizer is blended into the composition.

3. The semi-frozen beverage according to claim 1, wherein the other saccharide is sucrose, high fructose, invert sugar, fructose, starch syrup, maltose or lactose.

4. The semi-frozen beverage according to claim 1, wherein the sugar alcohol is sorbitol, maltitol, or a reduced starch decomposition product.

5. The semi-frozen beverage according to claim 1, wherein the aqueous liquid is milk, soy milk, carbonated water, or water.

6. The first step of preparing a composition consisting of 10 to 45% by weight of glucose or 10 to 45% by weight of glucose and 6 to 20% by weight of one or more other sugars or sugar alcohols based on the water content, and the prepared composition A second step of injecting the composition into a container, sealing it and heat sterilizing it, a third step of freezing the container containing the heat sterilized composition at -5 to -25°C for 2 hours or more, and freezing in the container. a fourth step of mixing the resulting composition with an aqueous liquid; 10 to 45% by weight of glucose or 10 to 45% of glucose and 3 to 20% of one or more other sugars or sugar alcohols based on the water content; A method for producing a semi-frozen beverage by adding an aqueous liquid to a frozen composition consisting of %.

7)) The method according to claim 6, wherein a perilla juice, an acidulant, a flavoring agent, a luxury item, or a stabilizer are blended into the composition.

8. The method according to claim 6, wherein the other saccharide is sucrose, high fructose, invert sugar, fructose, starch syrup, maltose, or lactose.

9. The method according to claim 6, wherein the sugar alcohol is sorbitol, maltitol, or a reduced starch decomposition product.

10. The method according to claim 1, wherein the aqueous liquid is milk, soy milk, carbonated water or water. "that's all

Claims (1)

[Scope of Claims] 1. Adding an aqueous liquid to a frozen product of a composition consisting of 10 to 45% by weight of glucose or 10 to 45% by weight of glucose and 6 to 20% by weight of one or more other sugars or sugar alcohols based on the amount of water. A semi-frozen beverage made by adding 2. The semi-frozen beverage according to claim 1, wherein fruit juice, an acidulant, a flavor, a luxury item, or a stabilizer is blended into the composition. 6. The semi-frozen beverage according to claim 1, wherein the other saccharide is sucrose, high fructose, invert sugar, fructose, starch syrup, maltose or lactose. 4. The semi-frozen beverage according to claim 1, wherein the sugar alcohol is sorbitol, maltitol, or a reduced starch decomposition product. 5. The semi-frozen beverage according to claim 1, wherein the aqueous liquid is milk, soy milk, carbonated water, or water. 6. The first step of preparing a composition consisting of 10 to 45% by weight of glucose or 10 to 45% by weight of glucose and 3 to 20% by weight of one or more other sugars or sugar alcohols based on the water content, and the prepared composition A second step of injecting the composition into a container, sealing it and heat sterilizing it, a third step of freezing the container containing the heat sterilized composition at -5 to -25°O for 2 hours or more, and freezing in the container. a fourth step of mixing the resulting composition with an aqueous liquid; from 10 to 45% by weight of glucose, or from 6 to 20% by weight of one or more other sugars or sugar alcohols based on the water content; A method for producing a semi-frozen beverage by adding an aqueous liquid to a frozen composition. 7. The method according to claim 5, wherein a fruit juice, an acidulant, a fragrance, a luxury item, or a stabilizer is blended into the composition. 8. The method according to claim 5, wherein the other saccharide is sucrose, high fructose, invert sugar, fructose, starch syrup, maltose, or lactose. 9. The method according to claim 5, wherein the sugar alcohol is sorbitol, maltitol, or a reduced starch decomposition product. 10. The method according to claim 5, wherein the aqueous liquid is milk, soy milk, carbonated water or water.