JPS6243661B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a beverage composition with good heat stability, and more particularly, to a heat-stable beverage composition using a water-dispersible composite formed by combining microcrystalline cellulose with a dispersant and a disintegrant as a stabilizer. The present invention relates to a beverage composition that has excellent flavor and does not give an astringent taste to the throat. Conventionally, emulsifiers, natural thickeners, and synthetic thickeners have been used to impart emulsion suspension stability to beverages such as coffee milk, cocoa milk, and thiokolate drinks. The emulsifier lowers the interfacial tension between oil and water, for example, to create a state where emulsification is easy to occur, and the natural and synthetic thickeners provide emulsification and suspension stability to the system through their thickening action. However, the emulsifiers, natural pastes, and synthetic pastes that have been used conventionally have the following drawbacks.
The problem is that emulsification and suspension break down after heat sterilization of beverages. Coagulated colloidal particles (sized between 0.2 microns and 10 microns) suspended in coffee milk, cocoa milk, etc. are precipitated by heat sterilization, and the emulsification is broken and oil droplets are separated, resulting in The milk rises and the so-called oil
There was a defect in that the ring was formed on the inner wall of the container. The above drawbacks could not be solved by using emulsifiers, natural thickening agents, or synthetic thickening agents alone. In contrast, as disclosed in JP-A-46-1818, stable A method was proposed in which an agent was added to keep the emulsification and suspension state stable. Although this method was certainly a great success, there were still unresolved issues. That is, for example, carboxymethylcellulose sodium salt is used as the water-soluble interfering substance used in the above invention. Beverages containing stabilizers using carboxymethylcellulose sodium salt are required to display the use of synthetic thickeners, and consumers dislike and avoid them, resulting in lower product value. In addition, the use of carboxymethylcellulose sodium salt or other water-soluble substances alone as water-soluble interfering substances may be due to their weak ability to completely hide the surface of microcrystalline cellulose that is finely dispersed in beverages. The stabilizer disclosed in Japanese Patent Publication No. 1818/1973 had a problem in that after tasting the beverage, it left an astringent taste in the throat, resulting in a poor after-meal sensation and the desire to drink water. The inventors of the present application conducted extensive research to solve these problems, and found that the problem can be solved by using a water-dispersible composite obtained by combining microcrystalline cellulose with a specific dispersant and disintegrant. I found out. The beverage composition of the present invention refers to an artificial beverage consisting of water, oil, cocoa, and a sweetener, to which a water-dispersible complex described in detail below is added. The fats and oils used in the present invention refer to cocoa oil, soybean oil, coconut oil, cottonseed oil, other vegetable oils, milk fat, and unsaturated or hydrogenated vegetable oils. These fats account for about 10% by weight or less, preferably about 2 to 4% by weight, in the milk beverage. In addition, these fat contents are minimal.
0.01% by weight or more is required, and if it is less than this, the richness of the beverage composition cannot be obtained. Cocoa as used in the present invention may or may not contain oil or fat, but it is usually commercially available as a dry powder, and is present in approximately 0.2 to 5% by weight in the beverage. It can be done. In addition, the sweetener referred to in the present invention refers to a substance added to impart sweetness such as sugar, fructose, lactose, corn syrup, etc. The amount added is determined by consumer preference, but for example, in the case of sugar Usually about 5
About 8% by weight is suitable. The complex referred to in the present invention must consist of the following specific combinations. That is,
The composite referred to in the present invention is a composite obtained by grinding and kneading a dispersant and a disintegrant with microcrystalline cellulose in the presence of water and drying the mixture, and the blending ratio of the dispersant and disintegrant is 9/1 to 1. /9, (weight ratio), the total amount of dispersant and disintegrant is 5 to 40% by weight, and microcrystalline cellulose is 95 to 60% by weight.
Refers to something that is. Furthermore, the above-mentioned dispersants, disintegrants, and microcrystalline celluloses are as follows. A dispersant helps the dried composite to disperse quickly in the beverage, and acts as a protective colloid for microcrystalline cellulose to prevent its agglomeration and sedimentation.
Further, it is capable of imparting appropriate viscosity to the beverage, and specific examples thereof include guar gum, gum arabic, carrageenan, karaya gum, tragacanth gum, furcelleran, and xanthan gum, and the above dispersants may be used alone or in combination of two or more. Can be used in combination. Among these dispersants, preferred are karaya gum, carrageenan, xanthan gum, and guar gum, and karaya gum, carrageenan, and xanthan gum are particularly preferred. Disintegrants are compatible with microcrystalline cellulose,
It tightly covers the surface of the microcrystalline cellulose to prevent keratinization of the microcrystalline cellulose, and when the complex is added to a drink, it plays the role of quickly loosening each particle of microcrystalline cellulose. Specific examples include monosaccharides and disaccharides such as sugar, fructose, and lactose, starch decomposition products such as dextrin, low-viscosity modified starch, and cyclodextrin. These can be used alone or in combination of two or more. Furthermore, microcrystalline cellulose refers to a cellulose crystallite aggregate having a substantially constant degree of polymerization obtained by acid hydrolysis or alkaline oxidative decomposition of cellulose, and is described in, for example, Industrial and Engineering Chemistry, Vol. 42. , No. 502
It is defined in the report of Mr. O. A. Batista, published on pages 507 to 507 (1950). In order to make the effect of the present invention even more remarkable, the proportion of particles with a Stokes diameter of 1 micron or less should be 5% by weight.
It is preferable to use microcrystalline cellulose as described above. Further, when kneading and grinding is carried out in the presence of water to combine with a dispersant and a disintegrant, it is preferable that the average particle size of the microcrystalline cellulose after grinding is 5 microns or less in Stokes diameter. The mixing ratio of the dispersant and the disintegrant to the microcrystalline cellulose must be within the range of 9/1 to 1/9 by weight. At formulations greater than 9/1, the composite does not disintegrate and disperse quickly and completely, and coarse microcrystalline cellulose particle clumps are deposited. If the ratio is smaller than 1/9, the protective colloid effect on microcrystalline cellulose will be insufficient even though it will disintegrate, and the effect of the present invention will be diminished. Then the total content of dispersant and disintegrant is 5
Must be ~40% by weight. In other words, the microcrystalline cellulose should represent 95-60% by weight of the composite. If the total amount of the dispersant and disintegrant is less than 5% by weight, the dispersibility of the composite in the drink will be poor, and the effects of the present invention will not be obtained, and the astringency after drinking will not be completely covered. On the other hand, if the total amount exceeds 40% by weight, the emulsification and suspension stabilizing effects of the present invention based on the network structure of microcrystalline cellulose will be weakened, making it susceptible to heat sterilization. In addition, the amount of the complex added to the beverage composition of the present application can be changed as appropriate depending on the type of beverage, etc., but in order to better exhibit the effects of the present invention, the amount of the complex added is 0.1% by weight.
The above is preferable. The remaining amount of the essential ingredients mentioned above is made up of water, but if necessary, other additives may be added, such as skim milk powder, corn syrup solids, salts, ion sequestering agents, starch, emulsifiers, fragrances, vitamins, thickeners, etc. Agents may also be added. Comparative Example 1 The following ingredients were heated and stirred to prepare a Chiyokolate drink. Ingredient weight (%) Cocoa 0.675 Skimmed milk powder 5.650 Sugar 6.000 Water 87.675 The beverage was heat sterilized at 115°C for 2 minutes. After cooling, large cocoa particles were deposited at the bottom of the container.
After heat sterilization, a ring-shaped layer of fat adhered to the top of the container of the thiokolate drink prepared with cocoa-containing oil. Comparative Example 2 Pulp was hydrolyzed with 0.8% hydrochloric acid at 125°C for 40 minutes, washed and neutralized to obtain an acid-insoluble residue with an average degree of polymerization of 180. This product contains 7 particles of 1 micron or less.
% by weight, and the average particle size was 15 microns.
For this acid-insoluble residue, the degree of substitution is calculated in terms of solid content.
After mixing 8% of 0.75 carboxymethylcellulose sodium salt, drying and pulverizing, a thiokolate drink was prepared using the following ingredients. When we observed the stability after heat sterilization, we found that a very small amount of cocoa particles had been deposited, but when we shook it up and drank it, we felt an astringent taste in our throat. Ingredient weight (%) Cocoa 0.675 Skimmed milk powder 5.650 Sugar 6.000 Stabilizer 0.600 Water 87.075 Example 1 Using the acid-insoluble residue obtained in Comparative Example 2, mix it with a dispersant and a disintegrant in the composition shown in Table 1, and add moisture. Content 50
Wet kneading and grinding was carried out in the range of ~65% by weight, followed by tray hot air drying to obtain a lump having a moisture content (weight) of 6%, which was then finely ground to obtain a composite. Using this complex as a stabilizer, a tyokolate drink was prepared in the same manner as in Comparative Example 2, and the drink was heated and germinated at 115° C. for 2 minutes, and stability was observed and a drinking test was conducted. The results obtained are shown in Table-2.

【table】

[Table] ○R
(Note) Degraded starch: MALTRIN 200 manufactured by GPC

[Table] Example 2 Using the composite No. 15 of Example 1, a tiyocolate drink with the following ingredients was prepared, and the separation of fat, deposition of cocoa, and astringent taste after drinking were evaluated. Got the results. Ingredient weight (%) Cocoa powder 0.50 Sugar 8.00 Fat 4.00 Complex 0-0.3 Water Remaining amount

[Table] When we used 0.1% by weight of the stabilizer consisting of microcrystalline cellulose and carboxymethylcellulose sodium salt used in Comparative Example 2, fat separated slightly and cocoa also slightly deposited, but after drinking it It had a bitter taste.

Claims (1)

[Scope of Claims] 1 Microcrystalline cellulose is 60 to 95% by weight, the total amount of dispersant and disintegrant is 40 to 5% by weight, and the blending ratio (weight ratio) of dispersant and disintegrant is 9/ 1-1/9
A beverage composition substantially consisting of a water-dispersible composite obtained by grinding and kneading these three components in the presence of moisture and then drying the composite, water, oil, fat, cocoa, and a sweetener. 2. The beverage composition according to claim 1, wherein the amount of the complex added is 0.1% by weight or more. 3 The dispersant is selected from the group of guar gum, carrageenan, karaya gum, and xanthan gum, or a mixture of two or more, and the disintegrant is selected from the group of monosaccharides, disaccharides, and starch decomposition products, either alone or a mixture of two or more. The beverage composition according to claim 1, characterized in that: