JPS603466B2 - Foaming granular beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention makes the degree of foaming with cold water uniform and has good foam retention when craving, and furthermore, after foaming, fruits and/or vegetables can be mechanically crushed. The birch has a well-defined appearance with bubbles floating on top of the juice, has a flavor and texture that is comparable to the juice, and offers a pleasant cooling sensation due to carbon gas, and has excellent long-term storage stability. This invention relates to a foamy granular beverage.

Conventional lotus foaming granular beverages are known in the form of powders containing soybeans, acidulants, sodium bicarbonate, and flavorings, or in the form of parent granules.

However, these products are manufactured for the purpose of binding the refreshing water just by pouring cold water, so
When you pour cold water, the bubbles instantly dissipate and disappear, and after foaming,
Unlike the present invention, this product does not have the appearance of juice obtained by mechanically crushing fruits and/or vegetables, but instead has a transparent appearance, making it impossible to achieve the object of the present invention. In addition, when these materials are stored for a long period of time, they tend to absorb moisture strongly, and the above-mentioned base material particles may bond together excessively, resulting in caking, or chemical reactions may occur, reducing the superfoaming properties. have Furthermore, even if a powder or similar granular product is obtained by adding the natural gum of polysaccharide and/or the food superfoaming agent of the present invention to the base material for the purpose of improving the above-mentioned drawbacks, Just adding it will not suppress moisture absorption during long-term storage, and when drinking cold water to dissolve and disperse the polysaccharide, the natural gum and/or
Or, the base material will be dissolved and super foamed before the food super foaming agent of the present invention is completely dissolved and dispersed, so the multi-based natural gum cost and the food super foaming agent of the present invention may be reduced. The generated hydrogen carbonate gas cannot be encapsulated, and the effect is only to emphasize the fruit juice taste, making it impossible to achieve the object of the present invention. Therefore, as a result of intensive research to improve the above-mentioned momme points, the present inventor has developed a method based on fruit and/or vegetable active ingredients for beverages, millet, acidulant, and sodium bicarbonate, which are dissolved in water. In order to improve the properties and dispersibility of the product, it is made into granules, and this material is used as a core, and its surface is coated with a mixture of an excipient and a food-grade foaming agent to make it into granules for long-term storage. At the same time, moisture absorption is suppressed to prevent quality deterioration, and when drinking, the granules are dissolved and dispersed after the soybean mixture is dissolved and dispersed in cold water, so that the generation of foam and the degree of foaming are uniform. At the same time, since the mixture encapsulates the generated carbon dioxide gas, the bubbles are retained without being dissipated, and the appearance is similar to that of floating juice obtained by mechanically crushing fruits and/or vegetables at sea. The present invention has been completed by discovering a foaming granular beverage that allows the user to experience a flavor and texture comparable to those of the juice and a pleasant cooling sensation due to carbon dioxide gas when drinking the beverage.

That is, the present invention has as its core a granular material containing fruit and/or vegetable active ingredients for beverages, bran, acidulant, and sodium bicarbonate, and the surface thereof is made of an excipient and a food-grade foaming agent. This is a foaming granular beverage coated with a mixture of:

Embodiments of the present invention will be explained in detail below.

The active ingredients for fruit and/or vegetable beverages as used in the present invention refer to those that are water-soluble and/or water-dispersible; for example, fruits and/or vegetables crushed into powder; clarified and powdered,
Examples include natural flavorings of fruits and/or vegetables, synthetic flavorings, etc., and these substances may be contained singly or in combination of two or more types.

The acidulant used in the present invention is a powder and/or granular form of edible organic acids such as citric acid, malic acid, fumaric acid, and tartaric acid, and each of these substances may be used singly, or two or more types may be mixed together. The content is 2 to 2% by weight,
Preferably, the amount is 5 to 15% by weight, and the weight ratio of the acidulant and sodium hydrogen carbonate is 1:0.5 to 1:0.5.
The ratio is preferably 1:1.5, preferably 1:0.7 to 1:1.2.

If the content of the acidulant is less than 2% by weight, foaming will be so weak that the bubbles will not rise to the surface, and if the content is more than 2% by weight, the product may feel excessively sour when drunk and the good flavor may be diminished. Both are unfavorable. Moreover, if the weight ratio of sodium hydrogen carbonate exceeds the above-mentioned range, an excessive amount of the acidulant or sodium hydrogen carbonate resulting from the reaction may remain, which may reduce the quality of the flavor, which is not preferable. The bran used in the present invention is not particularly limited, and any bran may be used as long as it has sweetness, such as monobran, oligosaccharide,
Powdered products such as starch hydrolyzate and base alcohol are mentioned, and these products may be contained singly or in combination of two types.

The mixture used in the present invention is composed of an excipient and a food-grade superfoaming agent.Excipients include bran, natural gums of polysaccharides, soluble starch, etc. may be contained singly or in combination of two or more types, but it is more preferable to contain two or more types in terms of improving burstability and foam retention.

In addition, as a foaming agent for food, any foaming agent can be used as long as it has foaming ability, such as processed alpmin obtained from animals or plants, processed casein, etc. Each item may be used separately or may be combined.

In particular, the processed aluminum product is more preferable since it exhibits a more favorable effect in terms of foam retention. Furthermore, the foaming agent for food is 0.05 to 0.05 to
It is desirable that the amount is 5% by weight, preferably 0.1 to 3% by weight.

If the applied amount is less than 0.05% by weight, the foam will not have a sufficient foam retention effect during drinking, and the foam will instantly dissipate and disappear. If the amount exceeds 5% by weight, the foaming ability becomes excessively large, resulting in large foams that may overflow the contents during foaming, which is both undesirable. The manufacturing method for obtaining the super-foaming granular beverage of the present invention is, for example, by putting strawberry powder flavor, powdered sugar, and citric acid into a mixer, and adding water dropwise to humidify while stirring thoroughly, and then adding sodium bicarbonate. Furthermore, the mixed mixture is granulated in a granulator, and then dried in a hot air dryer to obtain similar granules.

Furthermore, it can be obtained by placing the jaw granules in a fluidized bed granulator and, while fluidizing them, spraying the surface of the neck granules with a pre-prepared mixed solution of egg white, sugar syrup, and water. As described above, the foamable granular beverage of the present invention has a uniform degree of foaming with cold water and good foam retention when drinking, and furthermore, after foaming, fruits and/or vegetables can be mechanically crushed. The juice has a well-structured appearance with bubbles floating through the expanded crushing process, and has a flavor and texture that is comparable to that of the juice, as well as a pleasant cooling sensation due to the carbon dioxide gas, and has long-term storage stability. This product itself is a new beverage because it has excellent properties, and if this product is dissolved and dispersed in cold milk instead of cold water, it will have the same appearance, flavor, and texture as beverages using whipped cream currently on the market. It is easy to obtain similar products, and furthermore, by freezing this product, it is possible to obtain cold millet and ice cream-like products containing fruits and/or vegetables, and the field of application is wide and the product price is extremely low. It's expensive.

Examples of the present invention will be described below.

Note that % in Examples refers to % by weight, and parts refer to parts by weight.
Next, foam retention and sensory tests were conducted using the following measurement methods.

(1) Foam retention A 15-meter sample was placed in a 200-degree measuring cylinder, then 100 degrees Celsius of cold water was poured in and allowed to stand for 15 seconds. After 2 minutes and 18 minutes, the volume of the foaming part was reduced to 5. It was measured repeatedly and the average value is shown.

(2) Sensory test o Regarding the presence or absence of off-taste and odor, put 15 samples into a 200 cc customer's cup, then 10
Panel 5 after pouring 100cc of cold water at ℃ and foaming.
It is shown by the number of people who drank alcohol at that time.

o Regarding the degree of acidity and alkalinity, put 15 samples into a 200cc cup, then add 10 samples.
After pouring 100 cc of cold water of 0.00 to create foam, a panel of 50 people drank it, and the number of people who perceived each taste excessively was determined.

Example 1 40 parts of powdered granulated sugar, 2 parts of powdered strawberry flavoring, and 8 parts of anhydrous citric acid were put into a ribbon mixer, and while stirring thoroughly, X parts of water was added dropwise to humidify, and then 75 parts of sodium bicarbonate powder was added. After adding and floating the mixture, the mixture was put into a screen type extrusion granulator and extruded through a screen with a diameter of 1 rib to form granules, and then dried in a 60 qo hot air dryer for 2 sections to form granules. I got something.

Next, the granules were put into a fluidized bed granulator, and while flowing, a mixed solution consisting of 3 parts of egg white powder prepared in advance, 40 parts of granulated sugar, and 20 parts of water was sprayed onto the surface to coat the egg whites. A super foamy granular beverage to which 0.3% powder was applied was obtained. Example 2 A foaming granular beverage was obtained in the same manner as in Example 1 except that 8 parts of strawberry powdered fruit juice was further added to obtain a mixture. In addition, Example 1
In Comparative Example 1, 400 parts of powdered granulated sugar was changed to 800 parts, and 20 parts of water dropped was changed to 35 parts, and chicken granules were not coated with the mixed solution at dawn. Comparative Example 2 was a similar granular material obtained in the same manner as Comparative Example 1 except for the addition of the following.

Next, the superfoam retention properties of the products obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were investigated, and the results are shown in Table 1.Table 1 As is clear from the above results, Example 1 ~2 (present invention)
It was found that the superfoam retention properties were superior to those of Comparative Examples 1 and 2.

Example 3 The same procedure as in Example 1 was carried out except that the amount of egg white powder applied was changed as shown in Table 2, and the results are shown in Table 2.
As is clear from the above results, the amount of food foaming agent applied is 0.05 to 5% by weight, preferably 0.1 to 3% by weight, based on the weight of the granules. be.

Example 4 The same procedure as in Example 1 was carried out except that the weight ratio of anhydrous citric acid and sodium bicarbonate was changed as shown in Table 3, and the results are shown in Table 3.

Table 3 As is clear from the above results, the weight ratio of acidulant and sodium bicarbonate is 1:0.5 to 1:1. Madaracho or 1
:0.7 to 1:1.2.

Claims (1)

[Scope of Claims] 1. A granular material containing an active ingredient for fruit and/or vegetable beverages, a sugar acidulant, and sodium bicarbonate as the core, and a surface containing an excipient and a food foaming agent. A foaming granular beverage coated with a mixture consisting of: 2. The foamable granular beverage according to claim 1, wherein the active ingredient is water-soluble and/or water-dispersible. 3. The foaming granular beverage according to claim 1, wherein the content of the acidulant is 2 to 20% by weight. 4 Acidulant and sodium bicarbonate in a ratio of 1:0.5 to 1:1
．． The foamable granular beverage according to claim 1 or 2, which contains the foamable granular beverage in a weight ratio of 5 to 5. 5. The foamable granular beverage according to claim 1, wherein the food foaming agent is a processed product of albumin obtained from animals or plants. 6. The foamable granular beverage according to claim 1, wherein 0.05 to 5% by weight of the food foaming agent in the mixture is applied to the surface of the granules.