TW201513800A - Liquid beverage containing ginger - Google Patents

Abstract

Provided is a packed ginger-containing beverage which is excellent in terms of flavor and the likeness to hot ginger drinks that is attributable to the inclusion of a starch and which is easy to drink even outdoors. This ginger-containing beverage contains (A) ginger and (B) a starch and/or a processed starch, and the beverage itself has a pH less than 4.0 and an acidity (wt%) due to citric acid of 0.01-0.08. The beverage may further contain a thickener.

Description

Add ginger liquid drink

The present invention relates to a liquid beverage in which a ginger soup is similar in taste and flavor, and can be easily consumed and filled in a container and added with ginger.

The so-called ginger soup generally refers to a powdered beverage prepared by injecting hot water into a powder mainly containing sugar, ginger and starch. That is, most of the ginger soups currently marketed are sold in the form of powdery products. In the case of the powdery ginger soup product, the starch which is added as a component is swollen and thickened, and it is necessary to dissolve it in hot water, and it is not easy to drink when drinking outdoors.

Therefore, it is intended to be easy to drink outdoors, and a liquid ginger beverage (for example, Patent Document 1) which does not contain starch and is filled in a container is proposed, and is commercially available. However, since the ginger beverage does not contain starch, it does not feel the similar taste of the ginger soup, and the market acceptance is low.

Patent Documents 2 and 3 disclose beverages containing liquid flavors containing starch. The techniques disclosed in these documents relate to the addition of spicy beverages and soups such as spices, and are not related to the taste and wind of ginger soup. The technology of adding liquid beverages such as ginger. The so-called "ginger soup similar taste" refers to a comprehensive drinking feeling that feels the unique taste of ginger with a little stimulation and the warmth of the body after drinking.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2011-152063

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2010-94081

[Patent Document 3] International Publication No. 00/41579

As described above, it has a consistency or a flavor comparable to that of the ginger soup prepared from the powdered ginger soup product, and it is not known at present that the liquid beverage filled in the container and the ginger is not known.

The present invention provides a liquid beverage which is similar in taste and excellent in flavor to ginger soup, and which can be easily consumed outdoors and filled in a container and filled with ginger.

However, the addition of starch to the conventional ginger beverage alone has the following problems and cannot solve the above problems. That is, in the case of heating a liquid beverage such as ginger soup or soup, in order to suppress the proliferation of the harmful bacteria Moorella thermoacetica, the starch has a method of inhibiting the bacteriostasis of the fatty acid ester by adopting a method of blending a fatty acid ester. .

In order to solve this problem, although a large amount of fatty acid esters should be used. Yes, but this has created new problems such as astringency or bitterness, and flavor deterioration. It is very clear that in the case of soups and the like, such astringency or bitterness is masked by the taste of the soup itself, but in the case of a liquid beverage with ginger, since it is not covered like a soup, it is not possible to use a large amount of Fatty acid esters.

As a result of intensive studies to solve the above problems having such a difficult problem, the inventors have developed a method of controlling the pH and acidity of the beverage itself to a specific value, thereby completely suppressing the inhibition of proliferation, astringency, and bitterness of these bacteria. And a liquid beverage of ginger added in comparison with the ginger soup made from the powdered product, which is inferior in consistency or flavor, and the present invention is completed.

That is, according to the present invention, there is provided a ginger-added liquid beverage comprising (A) ginger, and (B) starch and/or processed starch, the pH of the beverage itself is less than 4.0, and the lemon of the beverage itself The acidity (% by weight) is 0.01 to 0.08. Further, the ginger-added liquid beverage may further contain a thickener, preferably containing a salt.

Further, according to the present invention, there is provided a method for producing a liquid beverage containing ginger which has the following steps (A) to (F): (A) dissolving ginger, citric acid, and sugar in water to prepare a step of preparing a ginger solution, (B) adding a dispersion of dispersed starch and/or processed starch in water to the ginger solution to obtain a mixed solution 1, and (C) preparing an aqueous solution containing a thickener and adding the above Mixing solution 1 to obtain a step of mixing solution 2, (D) adding water to mixing solution 2 for concentration adjustment Further, if necessary, a step of adding a pH buffer to obtain a mixed solution 3, (E) a step of heating the mixed solution 3, and (F) a step of cooling the heated mixed solution 3 to 40 ° C or lower.

The ginger-added liquid beverage of the present invention is suitable for heating and selling and maintaining sufficient bacteriostatic action by adjusting the pH value and acidity of the beverage itself to a specific value, and has the ginger soup prepared by the powdery product. It is not inferior to the consistency or flavor, and has the excellent effect of being able to drink easily outdoors.

Fig. 1 is a graph showing the results of evaluation of "sweet taste of ginger soup" in Example 4 and Comparative Example 2.

Fig. 2 is a graph showing the effect of the acidity of citric acid acting on "similar taste of ginger soup".

Fig. 3 is a graph showing the influence of the acidity of citric acid acting on the "flavor of the beverage itself".

Fig. 4 is a graph showing the results of evaluation of "sweet taste of ginger soup" in Example 7, Comparative Example 4, and Comparative Example 5.

Hereinafter, the present invention will be described in more detail.

As the ginger used to prepare the liquid beverage for adding ginger according to the present invention, the type or origin is not limited, and the use of large ginger, medium ginger, small ginger, Japanese root ginger, fresh ginger, and golden ginger can be used. One type may be used in combination of two or more kinds. Specifically, ginger or the ginger extract or the like can be obtained from the ginger as the raw material.

Further, in order to inhibit the decomposition of the starch by the enzyme by the saccharolytic enzyme contained in the ginger, it is preferred to heat the mixture to a temperature of 90 ° C or higher before the ginger is blended to deactivate the contained saccharolytic enzyme.

For example, various kinds of starch which are generally used, such as potato starch, tapioca starch, corn starch, and wheat starch, may be used as the starch of the liquid beverage to be added to the present invention. These may be used in combination of two or more kinds.

Further, in the case where the heating of the liquid beverage of the ginger is carried out for several days or more, it is preferable to use the processed starch which is less in viscosity due to heat. As the processed starch, for example, acetaminolated adipic acid crosslinked starch, acetated acidified starch, acetylated phosphoric acid crosslinked starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropylated phosphoric acid can be used. Crosslinked starch, hydroxypropyl starch, phosphoric acid crosslinked starch, phosphorylated starch, and phosphoric acid monoesterified phosphoric acid crosslinked starch may be used in combination of two or more kinds. It is particularly preferable to use a crosslinked starch of phosphoric acid which is excellent in acid resistance and heat resistance.

The lower limit of the content of the starch and/or processed starch is preferably 0.01% by mass based on the total amount of the liquid beverage to be added to the ginger. More preferably, it is 0.1% by mass. Further, the upper limit of the content of the starch and/or the processed starch is preferably 5% by mass based on the total amount of the liquid beverage to be added to the ginger. More preferably, it is 3% by mass. Still In the case where both the starch and the processed starch are used, the total amount is in this range. When the amount is less than 0.01% by mass, the consistency of the liquid beverage added with ginger is insufficient, and there is a possibility that the taste of the ginger soup is lowered. Moreover, when it exceeds 5% by mass, the viscosity of the liquid beverage added with ginger becomes too high, and there is a possibility that the similar taste of the ginger soup is lowered.

The ginger-added liquid beverage of the present invention preferably further contains a thickener. Examples of the thickener include xanthan gum, Aureobasidium culture solution, Agrobacterium succinonitrile glycan, flax seed gum, gum arabic, arabinogalactan, alginic acid, seaweed. Sodium, propylene glycol alginate, welan gum, elemene resin, sodium starch octenyl succinate, okra extract, seaweed cellulose, cassia gum, brown algae extract, glycyrrhizin, carterin, carrageenan, thorn Paulownia gum, carboxymethylcellulose calcium, sodium carboxymethylcellulose, locust bean gum, chitin, chitosan, guar gum, guar gum enzyme decomposition, glucosamine, gluten, gluten decomposition , yeast cell wall, potato extract, linseed gum, acetic acid starch, sweet potato cellulose, desert artemisia seed gum, gellan gum, soybean polysaccharide, tamarind gum, Tara gum, dextran, Sodium starch glycolate, sassafras, hibiscus, coconut, natto, microfibrous cellulose, red algae, cyanobacteria extract, amylopectin (Pullulan), pectin, sodium polyacrylate, large Stem mold (Macrop Homopsis gum), mannose, methylcellulose, peach resin, rhamnose, levan, and rennet casein may be used in combination of two or more kinds. Still, in terms of the anti-settling phase of starch, it is best to use xanthan gum and pectin. It is xanthan gum. The main function of the thickener is to prevent the sedimentation of the starch in the preservation of the liquid beverage of the ginger, and to prevent the viscosity of the beverage from being lowered due to the 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 to be added to the ginger. More preferably, it is 0.02% by mass. Further, the upper limit of the content of the thickener is preferably 0.5% by mass based on the total amount of the liquid beverage to which ginger is added. More preferably, it is 0.2% by mass. When the amount is less than 0.01% by mass, the anti-sedimentation of the starch and the effect of preventing the viscosity of the beverage due to heating are insufficient. When the content exceeds 0.5% by mass, the viscosity of the liquid beverage added with ginger becomes too high, and the ginger soup is lowered. The possibility of a similar taste or the flavor of the beverage itself.

As the sour material to be used for adjusting the pH value of the liquid beverage for adding ginger and the acidity of citric acid of the present invention, for example, an organic acid such as citric acid, lactic acid, acetic acid or malic acid or a salt thereof, or a mineral acid such as phosphoric acid can be used. Or a salt, a fruit juice, etc., and these can also mix 2 or more types. Further, citric acid and a salt thereof are preferred in view of maintaining a similar taste of the ginger soup and the flavor of the beverage itself.

The content of the sour material is such that the pH of the liquid beverage added with ginger is less than 4.0, and the acidity of citric acid is in the range of 0.01 to 0.08. The pH is preferably 3.5 or more and less than 4.0. Further, the lower limit of the acidity of citric acid is preferably 0.02, and the upper limit of the acidity of citric acid is preferably 0.05. When the pH is 4 or more, there is a fear that the bacteriostatic action is lowered. Further, when the acidity of citric acid is less than 0.01, since the pH value cannot be suppressed to 4.0, the bacteriostatic action may be lowered. Further, when the acidity of citric acid exceeds 0.08, the sour taste of the liquid beverage added with ginger becomes too strong, and there is a possibility that the taste of the ginger soup is similar and the flavor of the beverage itself is lowered.

Here, the acidity of citric acid is measured by weighting (w/w) % of a liquid beverage to which ginger is added, using a phenolphthalein indicator as an aqueous solution of sodium hydroxide, and a value calculated as a equivalent amount of citric acid. value.

More specifically, it is calculated, for example, as follows.

5 to 15 g of the sample was weighed in a 200 mL-shaped conical flask, diluted with water and added with a few drops of 1% phenolphthalein indicator, and titrated while shaking and mixing with 25 mL of biuret 0.1 M sodium hydroxide. The point that lasts 30 seconds of red is defined as the end point. When the hydrogen ion concentration was used, the mixture was stirred and stirred while stirring with a magnetic stirrer, and the pH was set to 8.1 as the end point. The citric acidity is calculated by the following formula.

Acidity of citric acid (% by weight) = A × f × 100 / W × 0.0064

[wherein A corresponds to a titration (mL) by a 0.1 M sodium hydroxide solution, f corresponds to a titer of a 0.1 M sodium hydroxide solution, W corresponds to a sample weight (g), and 0.0064 corresponds to 0.1 M hydrogen. Weight of sodium citrate (1) of sodium hydroxide solution (g)]

The ginger-added liquid beverage of the present invention may also contain a table salt. The content of the salt is preferably 0.001 to 1.0% by mass based on the total amount of the liquid beverage to be added to the ginger. More preferably, it is 0.01% by mass or more and 0.1% by mass or less. If it is this range, it is preferable to obtain the effect of the flavor of the beverage itself, the improvement of the ginger flavor, and the similar taste of the ginger soup.

The ginger-containing liquid beverage of the present invention can be blended with a monosaccharide such as fructose or glucose, a saccharide such as sucrose, lactose or maltose, as long as it does not affect the effects of the present invention. High-flavor sweeteners such as sucralose, Acesulfame potassium, and sugar alcohols such as erythritol and maltitol. Further, vitamins such as vitamin C and vitamin B6, minerals such as calcium and magnesium, and pigments and flavors such as marigold and caramel may be used.

The beverage container used in the liquid beverage for adding ginger is not particularly limited, and examples thereof include glass, polyethylene terephthalate (PET), polyethylene (PE), and polypropylene (PP). Sealed containers made of plastic, paper, aluminum and steel. Further, although the capacity is not particularly limited, it is usually about 50 mL to 10 L.

The ginger-containing liquid beverage of the present invention can inhibit the proliferation of the harmful fungus Moorella thermoacetica which has a proliferation under high temperature and neutrality because the pH value is less than 4.0. Therefore, the fatty acid ester blended for the purpose of inhibiting the proliferation of the harmful bacteria, that is, as a hot beverage, can be heated and sold. For the sale of ginger-added beverages, you can use the hot vendor or thermal storage library at 50~80 °C for storage.

Next, an embodiment of a method for producing a ginger-added liquid beverage of the present invention will be described.

The ginger extract (or dispersion) is prepared by dissolving the ginger extract, citric acid, and water by dissolving the desired sugar or sweetener in water. Next, the dispersion of dispersed starch and/or processed starch in water is added to the ginger solution. Next, a desired amount of the thickener aqueous solution is further added, and after adjusting the concentration with water, the starch is swollen and/or the starch is processed and heated until the consistency appears. Then, at 65 ° C, the bactericidal titer with the same level or more as 10 minutes Heat sterilization, hot filling in a container, and by cooling the filled container, or performing heat sterilization at 65 ° C with a sterilization rate of the same level or more as 10 minutes, cooling to a temperature suitable for container filling, by pre-washing The container for net sterilization is aseptically filled, and a liquid beverage with ginger added to an embodiment of the present invention can be produced.

Further, in the step of appropriately adjusting the pH, for example, a citrate may be added as a pH buffer.

[Examples]

Although the following invention is described by way of examples, the invention is not limited thereto.

<Evaluation method of adding ginger's liquid beverage>

After the production, the ginger-added liquid beverage heated to 55 ° C was subjected to sensory evaluation as follows. In the following six items, the following six items were evaluated in nine stages from 0 to 8 points, and the average number of points was calculated for the following six items. Still, points 1, 3, 5, and 7 are evaluated as points when the number of points above the point is felt.

1. Comprehensive ginger soup similar taste

8 points think so

6 points, think so slightly

4 points, no judgment

2 points, don’t think so

0 points, don't think so

2. The flavor of the beverage itself

8 o'clock

6 points, slightly better

4 points, no judgment

2 points, a little bad

0 o'clock is not good

3. Warm the body

8 points think so

6 points, think so slightly

4 points, no judgment

2 points, don’t think so

0 points, don't think so

4. Ginger flavor

8 points, strong feeling

6 points

4 o'clock, a little feeling

2 points, almost no feeling

0 points, no feeling

5. Consistency

8 points, strong feeling

6 points

4 o'clock, a little feeling

2 points, almost no feeling

0 points, no feeling

6. Sour

8 points, strong feeling

6 points

4 o'clock, a little feeling

2 points, almost no feeling

0 points, no feeling

Example 1 (1) Manufacture of liquid beverage with ginger

115 g of granulated granulated sugar, 3 g of ginger extract ("Greek Extract RXA61133", manufactured by Nagaoka Spice Co., Ltd.), and 0.01 g of citric acid (anhydrous) were dissolved in about 500 g of ion-exchanged water, followed by addition of 75 g of dispersed 20% by mass of phosphoric acid. A dispersion of water in a mixture of starch (processed starch) ("Nibis (C-6)", manufactured by Nippon Food Chemical Co., Ltd.). Then, 100 g of a mixture of 5 g of the granulated sugar of the pre-powder and 0.5 g of the xanthan gum ("SANACE NXG-S", manufactured by Sanyeon FFI Co., Ltd.) was dissolved in water to "0.5% by mass of xanthan gum-5 mass". % granulated sugar aqueous solution".

Next, the total amount was set to 1000 g using ion-exchanged water.

The temperature of the mixed solution obtained in this manner is increased to 80° C. or higher, and the phosphoric acid crosslinked starch is swollen, and then heat-sterilized, and hot-filled in a PET bottle container and cooled to 40° C. or lower by running water. The ginger-added liquid beverage of Example 1 of one embodiment of the present invention was produced as described above. The blending ratio of each component is shown in Table 1.

(2) Evaluation

The ginger-containing liquid beverage of Example 1 produced as described above was evaluated for the 6 items of 1. to 6. of the above evaluation method. Further, the pH of the liquid beverage to which ginger was added was measured, and further titrated with a sodium hydroxide aqueous solution using a phenolphthalein indicator, and the acidity of citric acid was calculated as the equivalent amount of citric acid. Further, the viscosity of the liquid beverage to which ginger was added was measured at 60 ° C for 30 seconds using a B-type viscometer (Vismetron viscometer VDA2 type) (Shibatech Semtech Co., Ltd.) at 25 ° C. For viscosity less than 100mPa. For the sample of s, use rotor No.1 for viscosity of 100~500mPa. For the sample of s, the rotor No. 2 was used. The results of these are shown in Table 2.

Comparative Examples 1 and 3

The ginger-added liquid beverage of each comparative example was produced by the same production method as in Example 1 except that the blending composition of each component was changed to those shown in Table 1. Next, evaluation was performed in the same manner as in Example 1. The results are shown in Table 2.

Examples 2 to 6, Comparative Examples 2, 4, and 5

In addition to the blending composition of each component, as shown in Table 1, the pH was adjusted to a level almost the same as that of Example 1 with a 10% by mass aqueous solution of trisodium citrate before the total amount of ion-exchanged water was 1000 g. The ginger-added liquid beverage of each of the examples and the comparative examples was produced by the same production method as in Example 1.

Further, in Example 6, 0.2 g of salt was added in the same stage as the dissolution of citric acid.

Next, the same evaluation as in Example 1 was carried out. The results are shown in Table 2.

The effect of the "consistency" on the "sweet taste of ginger soup" was only the difference between the phosphoric acid crosslinked starch and the xanthan gum. The results of comparison between Example 4 and Comparative Example 2 are shown in Fig. 1. As is clear from Fig. 1, the evaluation of the "consistency" by the inclusion of starch and a thickener significantly improves the evaluation of the "sweet taste of ginger soup".

The results of the comparison of Examples 1 to 5 and Comparative Examples 3 to 5 are shown in Fig. 2 for the effect of "citric acidity" on the "sweet taste of ginger soup". As is understood from Table 2 and Fig. 2, when the acidity of citric acid is 0.08 or less, the evaluation of "similar taste of ginger soup" becomes 3.3 or more, and it becomes less citrate-free, and does not contain starch and thickener. Example 1 (equivalent to the previous liquid beverage with ginger), and the evaluation of "ginger soup with similar taste" was higher. Further, when the acidity of citric acid is 0.01 to 0.05, it is a comparative example 3 containing starch and a thickener, and is equivalent to the powdery drink added to ginger in the past, and "ginger soup is similar in taste". The evaluation is higher (Figure 2).

The results of comparison between Examples 1 to 5 and Comparative Examples 3 to 5 are shown in Fig. 3 for the effect of "citric acidity" on "flavor of beverage itself". As is understood from Fig. 3, by comparing the acidity of citric acid to the range of 0.01 to 0.08, the flavor of the beverage itself is compared with Comparative Example 3 which is deviated from the lower limit value and Comparative Examples 4 and 5 which are separated from the upper limit value. The evaluation has improved.

Further, when Example 2 was compared with Example 6 in which only the presence or absence of salt was different, as understood from Table 1, the evaluation of "ginger soup similar taste", "flavor of the beverage itself", and "ginger flavor" was In Example 6, which contains a salt, it is higher, and by containing an appropriate amount of salt, it can be a more good liquid beverage for adding ginger.

Examples 7-9, 11 and 12

The ginger-added liquid beverage of each example was produced by the same manufacturing method as that of Example 1 or Example 2 except that the blending composition of each component was changed to those shown in Table 3.

Next, evaluation was performed in the same manner as in Example 1. However, there are 9 functional inspectors. The results are shown in Table 4.

Example 10

In the second embodiment, in addition to the addition of 100 g of "0.5 mass% xanthan gum - 5 mass% granulated sugar aqueous solution", 0.5 g of pectin ("pectin YM-115-LJ", manufactured by Sanken Co., Ltd.) was dissolved. After heating at about 80 ° C and cooling to room temperature, adding 2 g of a 2% by mass aqueous solution of pectin, The same procedure as in Example 2 was carried out to produce a ginger-filled liquid beverage of Example 10 (Table 3).

Next, evaluation was performed in the same manner as in Example 1. However, there are 9 functional inspectors. The results are shown in Table 4.

In Example 7, since the trisodium citrate as a pH buffer was not contained, the pH became a low value of 3.5. However, when the pH value was compared with Comparative Examples 4 and 5 (both pH 3.8) higher than that of Example 7, the evaluation point of the acid taste of Example 7 was low (that is, no sour taste was felt), "Ginger." The similar taste of soup has also become a high point of evaluation (Figure 4). Accordingly, for the performance of "ginger soup similar taste", it is known that the regulation of citric acidity is more important than pH.

Examples 8, 9 and 10 for changing starch or thickener, although the use of phosphoric acid crosslinked starch or xanthan gum, the "Ginger Soup similar taste" evaluation point is slightly lower, but less starch and thickener In Comparative Examples 1 and 2, the "Ginger Soup Similar Taste" has a higher evaluation point, and the "Ginger Soup Similar Taste" is equivalent to the Comparative Example 3 of the conventional powdered drink of ginger.

Examples 11 and 12 are those in which the amount of starch or thickener is changed. In this case, Comparative Examples 1 and 2, which did not contain starch and thickener, The "Ginger Soup is similar in taste" has a higher evaluation point, and the performance is equivalent to the "Ginger Soup Similar Taste" of Comparative Example 3 or higher of the conventional powdered drink of ginger.

Claims (6)

A ginger-added liquid beverage comprising (A) ginger, and (B) starch and/or processed starch, the pH of the beverage itself is less than 4.0, and the citric acidity (% by weight) of the beverage itself is 0.01 ~0.08. A liquid beverage for ginger according to claim 1, which comprises a liquid selected from the group consisting of (C) xanthan gum, Aureobasidium culture solution, Agrobacterium succinonitrile glycan, flax seed gum, gum arabic , arabinogalactan, alginic acid, sodium alginate, propylene glycol alginate, welan gum, elemene resin, sodium starch octenyl succinate, okra extract, seaweed cellulose, cassia gum, brown algae extract, Glycos gum, Cattlenan, carrageenan, karaya gum, carboxymethylcellulose calcium, sodium carboxymethylcellulose, locust bean, chitin, chitosan, guar gum, guar gum enzyme decomposition , glucosamine, gluten, gluten decomposition product, yeast cell wall, potato extract, linseed gum, acetic acid starch, sweet potato cellulose, desert artemisia seed gum, gellan gum, soybean polysaccharide, tamarind gum, tower Tara gum, dextran, sodium starch glycolate, tragacanth, hibiscus, coconut, natto gum, microfibrous cellulose, red algae, cyanobacteria extract, amylopectin (Pullulan) ), pectin, sodium polyacrylate One or two or more thickeners of Macrophomopsis gum, mannitol, methylcellulose, peach resin, rhamnose, levan, and rennet casein. A liquid beverage of ginger added as claimed in claim 1 or 2, which contains salt. The liquid beverage for adding ginger according to any one of claims 1 to 3, wherein the content of the component (B) is 0.01 to 5.0% by mass based on the total amount of the beverage. The liquid beverage of ginger according to claim 2 or the claim 3 or 4 of claim 2, wherein the content of the component (C) is 0.01 to 0.5% by mass based on the total amount of the beverage. The liquid beverage for adding ginger according to any one of claims 1 to 5, which is for heating and selling.