JPWO2015025898A1 - Liquid drink with ginger - Google Patents

Abstract

Provided is a ginger-filled liquid beverage that is excellent in ginger hot water flavor and flavor by containing starch and can be easily drunk outdoors. This liquid drink containing ginger contains (A) ginger, and (B) starch and / or modified starch, the pH of the drink itself is less than 4.0, and the citrate acidity (% by weight) of the drink itself is 0.01 to 0.08. Furthermore, it is good also as what contains a thickener.

Description

  The present invention relates to a ginger-filled liquid beverage that is excellent in ginger hot water and flavor and can be easily drunk.

Ginger hot water generally refers to a powdered beverage made by pouring hot water into a powder mainly containing sugar, ginger and starch. That is, most of ginger hot water currently marketed is sold as a powdery product form. The disadvantage of powdered ginger hot water products is that the starch added as a component needs to be melted with hot water to swell and thicken, so if you want to drink outdoors, you can not drink easily Is mentioned.
Therefore, for the purpose of being easily drinkable outdoors, a liquid ginger drink packed in a container that does not contain starch has been proposed (for example, Patent Document 1) and is commercially available. However, since the ginger drink does not contain starch, it does not feel like ginger hot water and has low acceptability in the market.

  Patent Documents 2 and 3 disclose liquid spice-containing beverages containing starch, but the techniques disclosed in these documents relate to soft drinks and soups containing spices, and are made with ginger hot water. It is not a technology related to a liquid drink containing ginger having a flavor and the like. Here, “ginger-to-be-likeness” refers to a total drinking sensation including a unique taste of ginger with a slight irritation felt during drinking and a sense of warming the body after drinking.

JP 2011-152063 A JP 2010-94081 A International Publication No. 00/41579

As described above, there is not yet known a ginger-filled liquid beverage filled with ginger that has a darkness and flavor that is comparable to ginger-yu made from powdered ginger-yu products.
An object of the present invention is to provide a container-filled ginger-filled liquid drink that is excellent in ginger hot water flavor and flavor by containing starch and can be easily drunk outdoors.

However, simply adding starch to a conventional ginger drink has the following problems and cannot solve the above problems. In other words, in the case of liquid drinks that are heated and sold, such as ginger hot water and soup, a method of adding a fatty acid ester is used to suppress the growth of Moorella thermoacetica, which is a harmful fungus. There is a problem of suppressing the bacteriostatic action.
In order to solve this problem, a method of using a large amount of fatty acid ester is used. However, this causes a new problem that the taste and bitterness become stronger and the flavor deteriorates. In the case of soups, etc., these sashimi and bitterness are masked by the taste of the soup itself. It was.

  As a result of diligent studies to solve the above-described problems involving such difficult problems, the present inventors have controlled the growth of bacteria by controlling the pH and acidity of the beverage itself to specific values. The present invention was completed by developing a ginger-containing liquid drink satisfying all of these, including suppression of gummy and bitter tastes, expression of darkness and darkness and ginger that are made from powdered products.

  That is, according to the present invention, (A) ginger, and (B) starch and / or modified starch, the pH of the beverage itself is less than 4.0, and the citric acidity (wt%) of the beverage itself ) Is 0.01 to 0.08. A liquid drink containing ginger is provided. Moreover, this liquid drink containing ginger may further contain a thickener, and preferably contains salt.

  According to the present invention, (A) a step of preparing a ginger solution by dissolving ginger, citric acid, and sugar in water, and (B) a dispersion in which starch and / or modified starch are dispersed in water, Adding to the ginger solution to obtain the mixed solution 1, (C) preparing a thickener-containing aqueous solution and adding it to the mixed solution 1 to obtain the mixed solution 2, and (D) water to the mixed solution 2. Is added to adjust the concentration, and if necessary, a pH buffer is added to obtain the mixed solution 3; (E) the mixed solution 3 is heated; and (F) the heated mixed solution 3 is heated to 40 ° C. The method of manufacturing the liquid drink containing a ginger which has the process to cool below is provided.

  Since the liquid beverage containing ginger of the present invention controls the pH and acidity of the beverage itself to specific values, ginger bath made from a powdered product while maintaining a sufficient bacteriostatic action suitable for warm sales It has an excellent effect that it can be drunk easily outdoors even if it has a darkness and flavor that is not inferior.

It is a graph which shows the evaluation result of "ginger-likeness" of Example 4 and Comparative Example 2. It is a graph showing the influence of citrate acidity on “ginger hot water quality”. It is a graph showing the influence of the citrate acidity degree on the “flavor of the beverage itself”. It is a graph which shows the evaluation result of "ginger-likeness" of Example 7, Comparative Example 4 and Comparative Example 5.

Hereinafter, the present invention will be described in more detail.
As the ginger for obtaining the liquid drink containing ginger of the present invention, the kind and the production area are not limited, and any of ginger, medium ginger, small ginger, hinoki ginger, new ginger, and kinki ginger can be used. Two or more kinds may be used in combination. Specifically, ginger juice, ginger extract extract and the like can be obtained from these ginger and used as a raw material.
In addition, in order to suppress starch from being enzymatically decomposed by the glycolytic enzyme contained in ginger, it is preferable to heat the ginger to 90 ° C. or higher before mixing to inactivate the contained glycolytic enzyme.

Examples of the starch used in the liquid beverage containing ginger of the present invention include various commonly used starches such as potato starch, tapioca starch, corn starch, and wheat starch. May be.
Moreover, when the warming sales period of the liquid drink containing ginger extends over several days or more, it is desirable to use a modified starch that has little viscosity reduction due to heat. Examples of the modified starch include acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropylated phosphate crosslinked starch, hydroxypropyl starch, phosphorus Acid-crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid-crosslinked starch, and the like can be used, and two or more of these may be used in combination. It is particularly preferable to use phosphoric acid crosslinked starch having excellent acid resistance and heat resistance.

  The lower limit of the starch and / or modified starch content is preferably 0.01% by mass based on the total amount of the liquid beverage containing ginger. More preferably, it is 0.1 mass%. Moreover, it is preferable that the upper limit of content of starch and / or modified starch is 5 mass% on the basis of the total amount of liquid drink containing ginger. More preferably, it is 3 mass%. When both starch and modified starch are used in combination, the total amount is within this range. If it is less than 0.01% by mass, the liquid beverage containing ginger is insufficiently thick, and the ginger hot water quality may be lowered. Moreover, when it exceeds 5 mass%, the viscosity of the liquid drink containing ginger becomes too high, and there is a possibility that the quality of ginger hot water will decrease.

  It is preferable that the liquid beverage containing ginger of the present invention further contains a thickener. Examples of the thickener include xanthan gum, aureobasidium culture solution, Agrobacterium succinoglycan, gama seed gum, gum arabic, arabinogalactan, alginic acid, sodium alginate, propylene glycol ester alginate, welan gum, elemi resin, octenyl succinic acid Sodium starch, okra extract, seaweed cellulose, cassia gum, brown algae extract, gati gum, curdlan, carrageenan, caraya gum, carboxymethyl cellulose calcium, carboxymethyl cellulose sodium, carob bean gum, chitin, chitosan, gua gum, gua gum enzyme digest, glucosamine, gluten, Gluten degradation product, yeast cell wall, cornflower extract, psyllium seed gum, starch acetate, sweet potato cellulo , Mackerel seed gum, gellan gum, soy polysaccharides, tamarind seed gum, tara gum, dextran, sodium starch glycolate, tragacanth gum, taro aoi, natto deco, natto fungus gum, microfibrous cellulose, fur celerin, fukuronori extract, pullulan, pectin , Sodium polyacrylate, macrohomopsis gum, mannan, methylcellulose, peach resin, rhamzan gum, levan, and rennet casein. These may be used in combination of two or more. In addition, xanthan gum and pectin are particularly preferable from the viewpoint of compatibility such as prevention of settling of starch, and xanthan gum is most preferable. The thickener mainly functions to prevent starch sedimentation during storage of liquid beverage containing ginger and to prevent a decrease in beverage viscosity due to heating.

  The lower limit of the content of the thickener is preferably 0.01% by mass based on the total amount of the liquid beverage containing ginger. More preferably, it is 0.02 mass%. Moreover, it is preferable that the upper limit of content of a thickener is 0.5 mass% on the basis of the total amount of liquid drinks with ginger. More preferably, it is 0.2 mass%. If it is less than 0.01% by mass, the effect of preventing the precipitation of the starch and preventing the beverage viscosity from being lowered by heating is insufficient, and if it exceeds 0.5% by mass, the viscosity of the liquid beverage containing ginger becomes too high, There is a possibility that the quality of ginger hot water and the flavor of the beverage itself may deteriorate.

  Examples of the acidulant used for adjusting the pH and citric acidity of the liquid beverage containing ginger of the present invention include, for example, organic acids such as citric acid, lactic acid, acetic acid and malic acid, salts thereof, inorganic acids such as phosphoric acid, and the like Salts and fruit juices can be used, and two or more of these may be used in combination. In addition, citric acid and its salt are preferable at the point which can maintain satisfactorily hotness, the flavor of drink itself, etc. favorably.

  The content of the acidulant is set such that the pH of the liquid beverage containing ginger itself is less than 4.0 and the citric acidity is 0.01 to 0.08. The pH is preferably 3.5 or more and less than 4.0. Further, the lower limit of the citric acidity is preferably 0.02, and the upper limit of the citric acidity is preferably 0.05. If the pH is 4 or more, the bacteriostatic action may be reduced. Moreover, since pH cannot be suppressed to less than 4.0 that a citric acidity degree is less than 0.01, there exists a possibility that a bacteriostatic action may fall similarly. On the other hand, when the acidity of citric acid exceeds 0.08, the sourness of the liquid beverage containing ginger becomes too strong, and there is a possibility that the character of ginger hot water and the flavor of the beverage itself are lowered.

Here, the citric acidity is a value obtained by titrating with a sodium hydroxide aqueous solution using a phenolphthalein indicator for a liquid drink containing ginger and calculating the equivalent amount of citric acid in weight (w / w)%. It is the value.
More specifically, for example, the calculation is performed as follows.
Weigh accurately 5 to 15 g of the measurement sample in a 200 mL Erlenmeyer flask, dilute appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate while shaking with 0.1 M sodium hydroxide in a 25 mL burette. . The end point is the point where the red color lasts for 30 seconds. When using a hydrogen ion concentration meter, titrate in the same manner while stirring with a magnetic stirrer, and the end point is when the pH is 8.1. The citric acidity is calculated by the following formula.
Citric acidity (% by weight) = A × f × 100 / W × 0.0064
[In the formula, A is titration with 0.1 M sodium hydroxide solution (mL), f is titer of 0.1 M sodium hydroxide solution, W is sample weight (g), and 0.0064 is 0.1 M hydroxide. Weight of anhydrous citric acid corresponding to 1 mL of sodium solution (g)]

  The liquid beverage containing ginger of the present invention can also contain salt. As content of salt, 0.001-1.0 mass% is preferable on the basis of the total amount of liquid drinks with ginger. More preferably, it is 0.01 mass% or more and 0.1 mass% or less. If it is this range, since the effect of the improvement of the flavor of drink itself, the improvement of ginger flavor, and the improvement of the ginger hot water quality is acquired, it is preferable.

  The liquid drink containing ginger of the present invention, as other components, as long as it does not affect the effects of the present invention, if desired, monosaccharides such as fructose and glucose, disaccharides such as sucrose, lactose and maltose, sucralose, High sweetness sweeteners such as acesulfame potassium and sugar alcohols such as erythritol and maltitol may be blended. In addition, vitamins such as vitamin C and vitamin B6, minerals such as calcium and magnesium, pigments such as marigold and caramel, and fragrances can also be used.

  The beverage container used for the liquid drink containing ginger of the present invention is not particularly limited, but is made of glass, plastics such as polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), paper, aluminum, and steel. These sealed containers are included. Moreover, although it does not specifically limit about a capacity | capacitance, Usually, it is about 50mL-10L.

  Since the liquid beverage containing ginger of the present invention has a pH of less than 4.0, it is possible to suppress the growth of the harmful fungus Moorella thermoacetica that may grow under high temperature neutrality. Therefore, it can be warmed and sold as a so-called hot beverage without blending a fatty acid ester blended for the purpose of inhibiting the growth of harmful bacteria. When selling ginger-containing beverages, they can be stored in a hot bender at 50 to 80 ° C. or a heat storage.

Next, an embodiment of a method for producing a liquid drink containing ginger according to the present invention will be described.
Ginger extract, citric acid, and optionally sugar or sweetener are dissolved in water to prepare a ginger solution (or dispersion). Next, a dispersion of starch and / or modified starch in water is added to the ginger solution. Subsequently, a desired amount of a thickener aqueous solution is further added, the concentration is adjusted with water, and the mixture is heated until the starch and / or modified starch swells and thickens. Then, heat sterilization having a sterilization value equal to or better than 65 minutes at 65 ° C., filling the container with a hot pack, and cooling the filled container, or having a sterilization value equal to or better than 65 minutes at 65 ° C. The liquid beverage containing ginger according to one embodiment of the present invention can be manufactured by performing heat sterilization, cooling to a temperature suitable for container filling, and aseptically filling a container that has been previously washed and sterilized.
In addition, in a suitable process for pH adjustment, for example, citrate as a pH buffering agent can be added.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
<Evaluation method of liquid beverage with ginger>
The sensory evaluation was performed as follows about the liquid drink containing the ginger heated to 55 degreeC after manufacture. The following 6 items were evaluated in 9 stages from 0 to 8 points according to the following scoring standards by 11 panelists trained as judges, and the average score was calculated. In addition, 1, 3, 5, and 7 points | pieces were scored when it was felt that evaluation was between the score of the upper and lower sides of the said score.

1. 8 points that seem to be ginger hot springs 6 points I think so 4 points I can't say either 2 points I don't think so 0 points I don't think so

2. The taste of the beverage itself is 8 points Good 6 points Somewhat good 4 points I can't say either 2 points Somewhat bad 0 points Bad

3. 8 points to warm up I think 6 points Somewhat agree 4 points I can't say either 2 points I don't think so 0 points I don't think so

4). Ginger flavor 8 points I feel strongly 6 points I feel 4 points I feel a little 2 points I hardly feel 0 points I don't feel

5. 8 points thick feel 6 points feel 4 points feel a little 2 points hardly feel 0 points don't feel

6). Sourness 8 points Strongly 6 points I feel 4 points A little feel 2 points I hardly feel 0 points I don't feel

Example 1
(1) Manufacture of liquid beverage with ginger Dissolve 115 g of granulated sugar, 3 g of ginger extract (“Domestic Ginger Extract RXA61133”, manufactured by Nagaoka Fragrance), 0.01 g of citric acid (anhydrous) in about 500 g of ion-exchanged water, , 20% by mass phosphoric acid cross-linked starch (modified starch) (“Eclipse Neobis (C-6)”, manufactured by Nippon Shokuhin Kako Co., Ltd.) in water was added in an amount of 75 g. Thereafter, a mixture prepared by previously mixing 5 g of granulated sugar and 0.5 g of xanthan gum (“SAN ACE NXG-S”, manufactured by San-Ei Gen FFI Co., Ltd.) in water was dissolved in water. 100 g of a 5% by mass aqueous granulated sugar solution was added.
Next, the total amount was made 1000 g using ion-exchanged water.
The prepared liquid thus obtained was heated to 80 ° C. or higher to swell the phosphate cross-linked starch, then sterilized by heating, hot-packed into a PET bottle container, and cooled to 40 ° C. or lower with running water. . As described above, the liquid drink containing ginger according to Example 1 which is one embodiment of the present invention was manufactured. Table 1 shows the blending ratio of each component.

(2) Evaluation About the liquid drink containing the ginger of Example 1 manufactured as mentioned above, 1. of the said evaluation method. ~ 6. 6 items were evaluated. Moreover, the pH of the liquid drink containing ginger was measured, and further titrated with an aqueous sodium hydroxide solution using a phenolphthalein indicator, and the citric acidity was calculated as the equivalent amount of citric acid. Furthermore, the viscosity of the liquid drink containing ginger was measured at 25 ° C. with a B-type viscometer (Bismetron viscometer VDA2 type) (manufactured by Shibaura Semtec Co., Ltd.) at 60 rpm for 30 seconds. For samples with a viscosity of less than 100 mPa · s, the rotor no. No. 1 for a sample having a viscosity of 100 to 500 mPa · s, rotor No. 2 was used. These results are shown in Table 2.

Comparative Examples 1 and 3
Except that the composition of each component was as shown in Table 1, liquid drinks with ginger for each comparative example were produced by the same production method as in Example 1. Subsequently, it was evaluated in the same manner as in Example 1. The results are shown in Table 2.

Examples 2-6, Comparative Examples 2, 4 and 5
Table 1 shows the composition of each component, and the pH was adjusted to about the same value as in Example 1 with 10 mass% trisodium citrate aqueous solution before making the total amount 1000 g using ion-exchanged water. The liquid drink containing the ginger of each Example and each comparative example was manufactured with the manufacturing method similar to Example 1 except for.
In Example 6, 0.2 g of sodium chloride was added at the same stage as the dissolution of citric acid.
Subsequently, it was evaluated in the same manner as in Example 1. The results are shown in Table 2.

  FIG. 1 shows the result of comparison between Example 4 and Comparative Example 2 in which “Toromi” has an effect on “ginger-likeness” only in the presence or absence of phosphoric acid crosslinked starch and xanthan gum. As is apparent from FIG. 1, it can be seen that the evaluation of “ginger hot water quality” is remarkably improved by containing starch and a thickener and increasing the “thickness” evaluation.

  About the influence which "citric acid acidity" has on "ginger-likeness", the result compared in Examples 1-5 and Comparative Examples 3-5 is shown in FIG. As can be seen from Table 2 and FIG. 2, if the citric acidity is 0.08 or less, the evaluation of “ginger hot water quality” is 3.3 or more, no citric acid is added, and starch and a thickener are contained. Evaluation of “ginger hot water quality” was higher than comparative example 1 (corresponding to a conventional liquid drink containing ginger). In addition, when the citric acidity is 0.01 to 0.05, it is more than “ginger” from Comparative Example 3 (corresponding to a conventional ginger-containing powdered beverage) containing no citric acid and containing starch and a thickener. The evaluation of “hot water quality” was high (FIG. 2).

  About the influence which "citric acid degree" has on "flavor of beverage itself", the result compared in Examples 1-5 and Comparative Examples 3-5 is shown in FIG. As can be seen from FIG. 3, by setting the citric acidity in the range of 0.01 to 0.08, compared with Comparative Example 3 deviating from the lower limit value, and Comparative Examples 4 and 5 deviating from the upper limit value, Evaluation of the “flavor of the beverage itself” is increased.

  Also, when comparing Example 2 and Example 6 that differ only in the presence or absence of salt, as can be seen from Table 1, the evaluation of "ginger hot water", "flavor of the beverage itself" and "ginger flavor" Example 6 containing salt is higher, and by containing an appropriate amount of salt, a better liquid drink with ginger can be obtained.

Examples 7-9, 11 and 12
Except for the composition of each component shown in Table 3, the liquid drink containing ginger in each example was produced by the same production method as in Example 1 or Example 2.
Subsequently, it was evaluated in the same manner as in Example 1. However, there were nine panelists. The results are shown in Table 4.

Example 10
Instead of adding 100 g of “0.5 mass% xanthan gum-5 mass% granulated sugar aqueous solution” in Example 2, about 80 g of pectin (“Pectin YM-115-LJ”, manufactured by Sanki Co., Ltd.) A liquid drink containing ginger of Example 10 was produced in the same manner as in Example 2 except that 25 g of a 2% by weight aqueous solution of pectin dissolved in hot water at 0 ° C. and cooled to room temperature was added (Table 3).
Subsequently, it was evaluated in the same manner as in Example 1. However, there were nine panelists. The results are shown in Table 4.

  Since Example 7 does not contain trisodium citrate which is a pH buffer, the pH is a low value of 3.5. However, when compared with Comparative Examples 4 and 5 (both are pH 3.8) having a pH higher than that of Example 7, Example 7 has a low sourness evaluation score (ie, does not feel much sourness), and “ginger-likeness” Is also a high evaluation score (Fig. 4). Therefore, it can be understood that the control of the citric acidity is more important than the pH for the expression of “ginger-likeness”.

  Examples 8, 9 and 10 with modified starches or thickeners have a slightly lower score for “ginger hot water” than when phosphate-crosslinked starch or xanthan gum is used, but do not contain starch and thickeners. The evaluation score of “ginger hot water quality” is higher than in Examples 1 and 2, and “ginger hot water quality” equivalent to that of Comparative Example 3 corresponding to a conventional ginger-containing powdered drink is expressed.

  Examples 11 and 12 vary the amount of starch or thickener. Also in this case, the evaluation score of “ginger hot water” is higher than those of comparative examples 1 and 2 that do not contain starch and thickener, and “ginger hot water” of comparative example 3 or higher corresponding to a conventional powdered beverage containing ginger. Is expressed.

Claims (6)

(A) ginger, and (B) starch and / or modified starch,
The pH of the beverage itself is less than 4.0,
The citric acidity (% by weight) of the beverage itself is 0.01 to 0.08.
Liquid drink with ginger.   (C) Xanthan gum, aureobasidium culture solution, Agrobacterium succinoglycan, gama seed gum, gum arabic, arabinogalactan, alginic acid, sodium alginate, propylene glycol ester alginate, welan gum, Elemi resin, starch sodium octenyl succinate, okra extract , Seaweed cellulose, cassia gum, brown algae extract, gati gum, curdlan, carrageenan, karaya gum, carboxymethylcellulose calcium, sodium carboxymethylcellulose, carob bean gum, chitin, chitosan, guar gum, guar gum enzyme degradation product, glucosamine, gluten, gluten degradation product, yeast cell wall , Konjac potato extract, psyllium seed gum, starch acetate, sweet potato cellulose, mackerel mugwort Dogum, gellan gum, soy polysaccharide, tamarind seed gum, tara gum, dextran, sodium starch glycolate, tragacanth gum, troolloi, nata de coco, natto bacillus, microfibrous cellulose, fur celeran, fucronori extract, pullulan, pectin, sodium polyacrylate The liquid drink containing ginger according to claim 1, comprising one or more thickeners selected from macrohomopsis gum, mannan, methylcellulose, peach resin, rhamsan gum, levan, and rennet casein.   The liquid drink with a ginger of Claim 1 or 2 containing salt.   The liquid drink containing ginger according to any one of claims 1 to 3, wherein the content of the component (B) is 0.01 to 5.0 mass% based on the total amount of the beverage.   The liquid drink containing ginger according to claim 2 or claim 2, wherein the content of component (C) is 0.01 to 0.5 mass% based on the total amount of the beverage.   The liquid drink with ginger according to any one of claims 1 to 5, wherein the liquid drink is for warming sales.

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