WO2005067740A1 - 微細パルプ含有飲料およびその製造方法、並びに食品用素材 - Google Patents
微細パルプ含有飲料およびその製造方法、並びに食品用素材 Download PDFInfo
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- WO2005067740A1 WO2005067740A1 PCT/JP2005/000541 JP2005000541W WO2005067740A1 WO 2005067740 A1 WO2005067740 A1 WO 2005067740A1 JP 2005000541 W JP2005000541 W JP 2005000541W WO 2005067740 A1 WO2005067740 A1 WO 2005067740A1
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- Prior art keywords
- pulp
- fine pulp
- fine
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Definitions
- Fine pulp-containing beverage method for producing the same, and food material
- the present invention relates to a beverage containing micronized pulp (fine pulp) and a method for producing the same, and a food material suitably used for the beverage and the like.
- Liquid ingredients including fruit juice etc. are completely integrated, and new textures that achieve both ⁇ thorami '', ⁇ roughness '', and two textures at the same time, fine pulp-containing beverages with texture, and their manufacture
- the present invention relates to a method and a food material suitably used for the beverage and the like.
- fruit juice beverages containing fruit juice many beverages manufactured using fruit juices such as citrus fruits, apples, and grapes have been known. In many cases, the production techniques involved improving the quality of fruit juice and examining the composition of beverages containing fruit juice. However, with the recent diversification of tastes, fruit juice beverages containing ingredients other than fruit juice have been widely marketed. Specific examples of such fruit juice beverages include those using pulp (pulp beverage), those using berries (juice beverage containing berries), and those using pulp ( Pulp-containing fruit juice).
- the above-mentioned pulp beverage is produced by subjecting a pulp prepared by heating and crushing the pulp to a flattened and creamed puree, adding water, sugars, acidulants, flavorings, and the like, and then treating with a homogenizer.
- the feature is that it is thick (about 100cps), sweet and rich, and has a good mouthfeel, that is, it can realize the texture of "thoromi".
- Nectar registered trademark
- Fruits used in pulp beverages include peaches, apricots, pears, apples, oranges, bananas, guavas, passion fruits, and mixtures thereof, but the mainstream is peaches.
- Patent Document 1 discloses a technique using a crushed product of citrus fruits (ground product).
- a milled material of substantially all citrus fruits is used, and in this milled material, the particle fraction within the range of 75-250 / im becomes 50 w / w% or more. ing. In this way, all fruits are ground, By using milled seeds, it is possible to enrich nutrients in fruit juice beverages.
- the above-mentioned fruit juice beverage containing fruit is a beverage containing, in addition to the fruit juice, a product obtained by reducing the grain, that is, the flour and the flesh.
- the feature is that it can enjoy the fruit-like fruit feeling while having a light texture, and for example, it has the ability to raise the so-called “tsubu-tsumi orange youth”.
- the juice beverage containing pulp is a beverage containing pulp in addition to juice.
- the feature is that it can enjoy the fruity feeling of fresh squeezing while having a light texture, and for example, a technique of adding pulp for viscosity adjustment is known.
- Patent Document 2 discloses a fruit beverage containing a grind of fruit pulp and fruit juice, the pulp having a longitudinal length of 500 ⁇ m or more.
- Fruit drinks with fragments remaining and having an overall viscosity of 15-50 cps are disclosed. According to this technique, it is possible to provide a fruit beverage which contains relatively large pieces of fruit fiber and has a relatively light feeling and a less foreign body feeling.
- this fruit drink is different from ordinary fruit juice drinks and is different from pulp drinks such as Nectar, and it can provide fruit drinks with new flavors that have never existed before.
- Patent Document 3 discloses a technique in which fine citrus pulp is used instead of a humectant, a dispersant, and a viscosity modifier made of a chemical substance.
- various types of food including beverages, can be mashed with citrus pulp that has been refined to 200 zm or less to provide the moist feeling of the food, suppress the change over time in viscosity, and prevent segregation.
- the company it is possible to add food syrup in a form that is safe for the human body.
- Patent Document 3 Patent Document 3
- the fruits used are limited to peaches or fruits similar thereto (apples, apricots, etc.). It tends to be less.
- the pureed puree is enriched with other ingredients and then subjected to a homogenizer treatment, it has the texture of ⁇ throat, '' but it does not have the texture of ⁇ graininess, '' making it a monotonous beverage. I have.
- the types of fruits that can be made into grains are limited, so that the tasteless taste ration tends to be reduced.
- the amount of the grains can be adjusted.
- it is difficult to adjust the size of the grains For example, in the case of apple peach, it is possible to adjust the hardness of the berries. When the berries are citrus, it is difficult to adjust the hardness and size.
- the grains give a “smooth” texture, the grains may be caught in the throat and may not evenly enter the mouth. As a result, there is no sense of unity between the berries and the beverage.
- the fruit juice beverage containing pulp like the fruit beverage containing grain, gives the texture "smooth" due to the presence of pulp, but the pulp is harder to catch on the throat than the grain. May not evenly enter the mouth. Therefore, there is no sense of unity between pulp and beverages.
- the present invention has been made in view of the above problems, and its purpose is to provide a wide variety of tastes even when pulp is contained, and to provide "thickness" and "roughness”.
- a beverage and a method for producing the beverage which can control a caries texture and can provide a beverage in which a fine pulp component and a liquid component are mixed together, and a food material that can be suitably used for the beverage. And to provide.
- the present inventors have conducted intensive studies to solve the above-mentioned problems. As a result, at the time of pulverizing the pulp, at least the particle size fraction of the pulp is specified, and the viscosity and Z or fine pulp of the pulp are preferably determined. By specifying the content and the conditions for miniaturization in the manufacturing process (particularly, the pressure of the homogenizer), the fine pulp component and the liquid component are united together, and the two textures of “thickening” and “graininess” are simultaneously obtained. The present inventors have independently found that a drink having a new texture realized in a controllable manner can be obtained, and have completed the present invention.
- the fine pulp-containing beverage according to the present invention is a beverage containing a fine pulp component and a liquid component in order to solve the above-mentioned problems, and the fine pulp component contains less than 250 ⁇ m And the fine pulp fraction of 1000 ⁇ m or more is contained, and among all the fine pulp components, the content of the fine pulp fraction of less than 250 / im is 5% by volume or more, In addition, the content of the fine pulp fraction of 100 ⁇ m or more is not more than 60% by volume.
- the content of the fine pulp fraction of less than 250 ⁇ m among all the fine pulp components is 70% by volume or less, and the fine pulp of 1000 / im or more is contained. It is preferable that the content of the fraction is 1% by volume or more.
- the content power of the fine pulp fraction of less than 250 xm among all the fine pulp components is preferably 40% by volume or less.
- the content of the fine pulp fraction is 10% by volume or more.
- it is more preferable that the content of the fine pulp fraction of less than 250 ⁇ m is 15 vol% or more, and that the content of the fine pulp fraction of 1000 zm or more is 30 vol% or less. preferable.
- the fine pulp-containing beverage preferably has a viscosity of 50 cps or more, and more preferably 100 cps or more.
- the lower limit of the content of the fine pulp component in the fine pulp beverage is preferably 15% by weight or more, if the lower limit is 10% by weight or more.
- the upper limit is preferably 50% by weight or less, more preferably 45% by weight or less, and still more preferably 40% by weight or less.
- the content is preferably in the range of 15 to 25% by weight.
- the liquid component preferably includes fruit juice and / or vegetable juice, but is not limited thereto. It is preferable to use pulp derived from citrus fruits as the fine pulp. Further, as the fine pulp, it is preferable to use crushed raw pulp and / or crushed raw pulp.
- a method for producing a fine pulp-containing beverage is a method for producing a beverage containing fine pulp as a pulp component and a liquid component.
- the obtained fine pulp component contains a fine panolep fraction of less than 250 m and a fine pulp fraction of 1000 ⁇ m or more, and Among the pulp components, the content of the fine pulp fraction of less than 250 zm should be at least 5% by volume, and the content of the fine pulp fraction of 1000 am or more should be reduced to 60% by volume or less. It is characterized by.
- the content of the fine pulp fraction of less than 250 ⁇ m in the total amount of the fine pulp component is 70% by volume or less and the fine pulp fraction of 1000 ⁇ m or more is contained.
- the raw material panolep so that the pulp fraction content is 1% by volume or more. That power S is good.
- the above-described production method may include a mixing step of mixing the pulp component and the liquid component, but the timing of the mixing step is not limited.
- the above mixing step is performed by mixing the fine pulp obtained through the above process with the liquid component, and (2) mixing the raw pulp with the liquid component to prepare the raw pulp liquid.
- the pulp refining step may be performed after the mixing step.
- the raw pulp is preferably crushed by a homogenizer.
- the homogenizer pressure at the time of crushing the raw pulp may be 5 kg / cm 2 or more.
- the upper limit of the homogenizer pressure is preferably 300 kg / cm 2 or less, more preferably 100 kg / cm 2 or less.
- the lower limit of the homogenizer pressure is preferably 50 kg / cm 2 or more.
- the raw pulp may be ground by a grinder.
- the liquid component contains fruit juice and / or vegetable juice. It is preferable to use the fiber of the fruit.
- the food material according to the present invention contains at least fine pulp, and the fine pulp includes a fine pulp fraction of less than 250 ⁇ m and a fine pulp fraction of 1000 ⁇ m or more.
- the content of the fine pulp fraction of less than 250 ⁇ m is 5% by volume or more
- the content of the fine pulp fraction of 1000 xm or more is It is characterized by being less than 60% by volume.
- the content of the fine pulp fraction of less than 250 ⁇ m is 70% by volume or less, and the content of the fine pulp fraction of 1000 ⁇ m or more is 1% by volume or more. It is preferred that
- the content of the fine pulp fraction of less than 250 ⁇ m is preferably 40% by volume or less.
- the content is preferably at least 10% by volume.
- it is more preferable that the content of the fine pulp fraction of less than 250 zm is 15% by volume or more. More preferably, the content of the fine pulp fraction is 30% by volume or less.
- pulp derived from citrus fruits is more preferably used as the fine pulp.
- the content in the total fine pulp is defined for at least the fine pulp component included in the beverage, that is, the fine pulp component of less than 250 ⁇ m and the fine pulp component of 1000 ⁇ m or more. are doing. Furthermore, the viscosity and / or the content of the fine pulp are specified, and the production method particularly specifies the homogenizer pressure when a homogenizer is used in the pulverization of raw material pulp.
- the food material according to the present invention can also be suitably used for foods other than beverages such as fine pulp beverages. Therefore, the present invention has an effect that it can be widely used not only for beverages but also for various foods.
- the components of the fine pulp-containing beverage, the fine pulp-containing beverage, the method for producing the fine pulp-containing beverage according to the present invention, and the use of the present invention will be described in detail in this order.
- the fine pulp-containing beverage according to the present invention (hereinafter abbreviated as “panolep beverage” as appropriate) is a composition containing at least a fine pulp component and a liquid component, and may further contain other components. I do not care.
- the fine pulp component contained in the pulp beverage of the present invention is not particularly limited as long as it is a finely divided vegetable and edible pulp, but the pulp used as a raw material (raw pulp) As the citrus fruits, those derived from citrus fruits are more preferable.
- citrus fruits include orange, lemon, grapefruit, lime, mandarin orange, hatsaku, gyokan, navel, bonkan, summer mandarin, and the like.
- the citrus fruits are not limited to these fruits. .
- These fruit-derived pulps may be used alone or in combination of two or more.
- the size (size) of the fine pulp used in the present invention is not particularly limited. When viewed as a whole fine pulp component, a fine pulp fraction of less than 250 / im (for convenience of explanation, 250 ⁇ m) m) and fine pulp fraction of 1000 ⁇ m or more (for the sake of explanation, referred to as a fraction of 1000 zm or more), and of all fine pulp, less than 25 O xm It shows a particle size distribution in which the content of the fraction is 5% by volume or more and the content of the fraction at 1000 zm or more is 60% by volume or less.
- the content of the fraction less than 250 ⁇ m is 70% by volume or less, and the content of the fine pulp fraction of 1000 ⁇ m or more is 1% by volume or more. It is preferable that
- the content of the fraction less than 250 ⁇ m is preferably 40 vol% or less, and the content of the lOOOOxm or more fraction is 10 vol% or more. It is preferred that Further, the content of the fraction less than 250 zm is preferably 15% by volume or more, and the content of the 1000 xm or more fraction is preferably 30% by volume or less.
- the method for measuring the particle size distribution is not particularly limited.
- the fine pulp component contained in the pulp beverage (or contained in the food material to be described later) has a lower limit of the fraction of less than 250 zm that is 5% by volume or more, preferably 15% by volume or more. Preferably, there is.
- the upper limit is preferably 40% by volume or less if it is 70% by volume or less.
- the lower limit of the 1000 zm fraction may be 1% by volume or more, preferably 10% by volume or more.
- the upper limit is preferably 60% by volume or less, and more preferably 30% by volume or less.
- the average size (size) of the fine pulp is not particularly limited as long as it exceeds 0 / im.
- the particle size distribution falls within the above-mentioned range.
- the fineness of the raw pulp is not particularly limited, but may be fineness using a known homogenizer or a mill.
- the specific conditions for miniaturization will be described in detail in (3) Manufacturing Method below.
- the liquid component contained in the pulp beverage of the present invention is not particularly limited as long as it is a drinkable liquid, but includes fruit juice and Z or vegetable juice, which are preferably water or an aqueous solution. It is more desirable to be a stuff.
- fruit juice and Z or vegetable juice basically, fruit juice squeezed, vegetable juice squeezed from vegetables, or a mixed juice of these can be used.
- the fruits and vegetables which are the raw materials of the above-mentioned fruit juice "vegetable juice” are specifically, for example, fruits and / or fruits such as citrus, apple, pear, pear and the like used as raw materials of the above-mentioned pulp.
- Semi-fruit fruits; nuclear fruits such as peaches, apricots, plums, and plums; small fruits such as strawberries (strawberry), raspberries, blueberries, blackberries, and cassis; berries such as grapes, bananas, and passion fruits Fruits may be included); Tropical fruits such as pineapple, guava and mango (including bananas and nossion fruits); Fruits and vegetables such as melons and watermelons; Vegetables such as tomatoes and carrots; Can be.
- the liquid component other than fruit juice and vegetable juice is not particularly limited, but specific examples thereof include water, a known drinking aqueous solution (a sugar solution, an aqueous solution of an acidulant, an amino acid solution, an electrolyte solution). Solution, etc.) and alcoholic beverages, but are not particularly limited. These liquid components may be used alone, including fruit and vegetable juices, or two or more of them may be used as an appropriate mixture.
- the pulp beverage according to the present invention may contain components other than the fine pulp component and the liquid component, that is, “other components”.
- the other components include sugars, sweeteners, acidulants, flavors, coloring agents, vitamins, antioxidants, and the like, but are not particularly limited.
- the above saccharides include sugar (sucrose 'sucrose), glucose (glucose), fructose (fructose), maltose (maltose), lactose (latatose), trehalose, other saccharides such as oligosaccharides, starch syrup, isomerized sugars; Examples thereof include sugar alcohols such as xylitol, maltitol, erythritol and ratatitol; and natural sugars such as honey and magnole syrup.
- the sweetener is not particularly limited as long as it imparts sweetness to the pulp beverage according to the present invention.
- Specific types of sweeteners include, for example, sorbitol, aspartame, sucralose, acesulfame K, stebioside, thaumatin, glycyrrhizin, saccharin, dihydrochalcone, and the like.
- sugars and sweeteners may be used alone or in combination of two or more.
- shape of the saccharide is not particularly limited, and liquid sugars such as fructose-glucose liquid sugar and large-sized sugars (granulated sugar) such as granulated sugar, which are formed only by powdered sugar, can be used.
- liquid sugars such as fructose-glucose liquid sugar and large-sized sugars (granulated sugar) such as granulated sugar, which are formed only by powdered sugar
- the sour agent is not particularly limited as long as it imparts sourness to the pulp beverage according to the present invention.
- Specific types of acidulants include, for example, citrate (crystal) (water-free), trisodium citrate, DL-malic acid, lactic acid, phosphoric acid, tartaric acid, phytic acid, and the like. These acidulants may be used alone or as a mixture of two or more.
- the colorant is not particularly limited as long as it can color the pulp beverage according to the present invention. It is not something to be done.
- Specific types of coloring agents include, for example, gardenia yellow dye, safflower yellow dye, konkon yellow dye, red citrus yellow dye, palm oil carotene, red beetle dye, gardenia red dye, beetlet, cochineal dye, lac dye, Natural pigments such as acanet pigment, perilla pigment, aca cabbage pigment, purple potato pigment, grape peel pigment, elderberry pigment, pepper pigment, anato pigment, spiruna pigment, cacao pigment and tamarind pigment; food yellow 4, food Synthetic dyes such as Yellow No. 5, Food Red No. 2, Food Red No. 40, Food Yellow No. 102, Food Blue No. 1, and the like; natural colorants such as annatto, carotenoids, flavonoids, anthocyanins; and the like. These colorants may be used alone or in combination of two or more.
- the flavor is not particularly limited as long as it imparts aroma to the pulp beverage finally produced.
- Specific types of flavors include, for example, citrus fruits such as orange, lemon, and grapefruit; mint products such as peppermint and spearmint; dairy products such as yogurt and butter; and spice products such as ginger, cinnamon, and vanilla.
- Beverages such as coffee and wine; nuts such as almonds; caramel; juices such as apples, peaches and tropical fruits; Fruits derived from pulp raw materials can also be used.
- These fragrances can also be used only in one type, or in a mixture of two or more.
- the above vitamins are not particularly limited, but include vitamin A, vitamin Bl, vitamin B2, vitamin C, nicotinic acid, pantothenic acid, vitamin B6, biotin, vitamin B12, vitamin E and the like. be able to. These vitamins may be used alone or in combination of two or more.
- the antioxidant is not particularly limited as long as it can suppress deterioration of the quality of the pulp beverage due to oxidation.
- Specific types of antioxidants include rutin and oxidized rutin, L-ascorbic acid and its sodium salt, erythorbic acid and its sodium salt, and tetekin. These antioxidants may be used alone or in combination of two or more.
- various components conventionally known in the field of producing soft drinks such as amino acids, proteins, dietary fiber, and milk components, in addition to the above-mentioned components, may be used for the pulp beverages that are useful in the present invention.
- Minerals, pH adjusters and the like can be used.
- the pulp beverage that is useful in the present invention is a composition containing the raw materials described in the above (1) within an appropriate range.
- the raw materials that are not miniaturized are used.
- Panorep is made finer under appropriate conditions.
- the fine pulp component and the liquid component can be completely integrated, and a new texture can be obtained in which the two textures “thick” and “gritty” can be simultaneously controlled.
- the pulp beverage for the present invention may contain at least a fine pulp component and a liquid component, and may contain the other components as necessary.
- the content of each of these components that is, the composition of the pulp beverage that works in the present invention is not particularly limited, but the fine pulp component and the liquid component, which are essential components, are "thick".
- the content must be within a range that can realize a new texture that simultaneously realizes two textures, namely “roughness”.
- the content of the fine pulp component is preferably 15% by weight or more, if the lower limit is 10% by weight or more of the total weight of the pulp beverage. It is preferable that If the content is less than 10% by weight, it is not possible to give a sufficient viscosity to the pulp beverage and the texture of “thick” becomes insufficient, which is not desirable.
- the upper limit of the content of the fine pulp component is not particularly limited. However, in order to have a fluidity preferable for a beverage and to simultaneously realize the above two textures, 50 weight parts are required. % Or less is more preferable 45% or less is more preferable 40% or less is more preferable.
- the content of the fine pulp component can be determined from the production method. Specifically, for example, when the fine pulp is obtained by crushing the raw pulp with a homogenizer, the upper limit thereof can be defined from the homogenizer pressure. This point will be described in (3) Manufacturing method described later.
- “thickness” and “roughness” can be realized in a well-balanced manner.
- “thickness” can be confirmed by viscosity. it can.
- the lower limit of the viscosity of the pulp beverage working on the present invention is preferably at least 50 cps, more preferably at least 100 cps. Depending on the particle size distribution of the contained fine pulp component, 50 cps or less may be sufficient.
- the upper limit is not particularly limited, but if it is about 200 cps or less, it is possible to obtain a relatively preferable concentration as a beverage.
- the viscosity of the pulp beverage according to the present invention may be affected by various components, but is actually determined by the level of refinement and / or the content of the fine pulp component. . Therefore, in the present invention, it is possible to adjust the viscosity to a more preferable range by the content of the fine pulp component and the pulp refining conditions (particularly, homogenizer pressure) described later.
- the method for producing a fine pulp-containing beverage according to the present invention includes a pulp pulverizing step of pulverizing raw material pulp.
- the fine pulp component contains a fraction of less than 250 ⁇ m and a fraction of 1000 ⁇ m or more, and the content of the fraction less than 250 / im in all fine pulp components is 5% by volume or more.
- it is a method of miniaturizing so that the content of the fraction of lOOOOxm or less becomes 60% by volume or less.
- the pulp refining step performed in the present invention is not particularly limited as long as it is a step of refining the raw pulp described above. Specifically, a method of crushing the raw pulp and a method of grinding the raw pulp Techniques. In the former method, a homogenizer is used, whereas in the latter method, a grinder is used.
- the homogenizer (homogenizer, homogenizer) is not particularly limited, and any known homogenizer can be suitably used.
- the conditions for pulverizing the raw material pulp with a homogenizer are not particularly limited, but the homogenizer pressure (abbreviated as homo pressure) may be such that the lower limit of the total pressure is 5 kg / cm 2 or more. More preferably, it is 50 kg / cm 2 or more. On the other hand, however, it is not particularly limited, but considering the miniaturization efficiency and the like, it is preferable that the pressure is 100 kg / cm 2 or less if 300 kgZcm or less. A particularly preferred range of the homo pressure is in the range of 50-100 kgZcm 2 (see Examples).
- homo pressure abbreviated as homo pressure
- the pressure is 100 kg / cm 2 or less if 300 kgZcm or less.
- a particularly preferred range of the homo pressure is in the range of 50-100 kgZcm 2 (see Examples).
- the degree of fineness of the raw pulp that is, the size range and the particle size distribution of the fine pulp can be controlled.
- the texture of “roughness” can be made preferable.
- the grinding machine is not particularly limited, and a known one can be suitably used.
- a configuration having a rotating grindstone can be given.
- the conditions for pulverizing the raw material pulp by the attritor are not particularly limited, and well-known conditions can be suitably used.
- Fine pulp-containing beverage in the present invention, it is also possible to define the upper limit of the content of the fine pulp component in the pulp beverage from the homogenous pressure. Specifically, when homo pressure is less than 5KgZcm 2 more 25KgZcm 2 defines a 40 wt% the upper limit of the content of fine pulp component, when homo pressure is less than 25KgZcm 2 or 100 kg / cm 2 the fine upper limit of the content of the pulp components defined as 45 wt%, in the case of homo pressure SlOOkgZcm 2 or 300 kg / cm 2 below, defines the upper limit of the content of fine pulp component and 50 wt% It is possible.
- the preferred content of the fine pulp component is not required in the production of the pulp beverage according to the present invention without measuring the particle size distribution.
- the range can be set.
- a dispersion (referred to as a raw pulp liquid for convenience) prepared by dispersing the raw pulp in water, an aqueous solution or the like is prepared irrespective of the refining method. Preferably, it is used.
- the raw material panolep can be continuously supplied to a homogenizer or the like, so that efficient miniaturization (homogenization) becomes possible.
- a material obtained by subjecting the raw pulp liquid to a fine treatment, that is, a dispersion liquid of the fine pulp is referred to as a fine pulp solution for convenience.
- the specific composition of the raw pulp solution is not particularly limited.
- the liquid used for the raw material panolep liquid is not particularly limited, and it is more preferable to use a liquid that can be used as a liquid component capable of using water or an aqueous solution.
- a liquid component capable of using water or an aqueous solution.
- fruit juice and / or Liquid components such as vegetable juice can be used as they are. This makes it possible to produce a pulp beverage that is powerful in the present invention, using the fine pulp liquid obtained by making the raw pulp liquid fine.
- the production method according to the present invention includes a mixing step of mixing the pulp component and the liquid component
- this mixing step may be performed at any timing. Specifically, there are a case where the pulp refining step is performed first and a case where the pulp refining step is performed after performing the mixing step.
- the obtained fine pulp component and the liquid component may be mixed and sufficiently stirred (mixed) so that the fine pulp component does not separate.
- the pulp refining step is performed later, the raw material pulp and the liquid component are mixed to prepare a raw material panolep solution, and then the refining treatment may be performed.
- the conditions in the mixing step are not particularly limited.
- the pulp refining step is performed first, the fine pulp liquid obtained by refining the raw material panolep liquid and the liquid component may be mixed.
- the above-mentioned other components may be added together with the fine pulp liquid, or the fine pulp liquid may be added and mixed first, and then the other components may be mixed.
- the pulp refining step is performed later, the raw material pulp is mixed with the liquid component to prepare a raw material pulp liquid using the liquid component as a dispersion medium.
- the mixing means used in the mixing step is not particularly limited, and a known stirrer or the like may be used. Further, regardless of the timing of performing the pulp refining step, the mixing of the pulp component and the liquid component may be performed not only once but also two or more times. For example Alternatively, the pulp refining step may be performed after preparing a high-concentration raw pulp liquid by reducing the liquid component, and then adding the liquid component. Alternatively, when mixing with a liquid component after the pulp pulverizing step, a high-concentration mixed liquid may be prepared once, and then a liquid component may be further added to obtain a final pulp beverage.
- a step of mixing pulp components (regardless of whether or not they are finely divided) (mixing step) and a step of miniaturizing raw pulp ( The pulp refining step) may be included, but it is preferable that a sterilization step and a filling step are further included. Note that these steps are not specifically limited, and any known method may be used.
- the main use of the pulp beverage and the method for producing the pulp beverage of the present invention is to mix a liquid component containing fruit juice and the like with a fine pulp component to produce a juice beverage containing fine pulp, as shown in Examples described later. It is a use to do.
- the present invention is not limited to this, and the above fine pulp can be widely used for various foods other than juice drinks.
- Examples of such foods include, for example, frozen desserts such as ice cream, soft ice cream, and mousse; gel-like confectionery such as yokan, pudding, jelly, soroten, and agar; Japanese confectionery; fruit processed products such as fruit paste, jam, marmalade; sauces such as dressing, various syrups, fruit sauces; syrups; soups such as pickle soup, cream soup, consommé soup; Not limited.
- frozen desserts such as ice cream, soft ice cream, and mousse
- gel-like confectionery such as yokan, pudding, jelly, soroten, and agar
- Japanese confectionery fruit processed products such as fruit paste, jam, marmalade
- sauces such as dressing, various syrups, fruit sauces
- syrups such as pickle soup, cream soup, consommé soup; Not limited.
- the fine pulp used in the present invention can be widely used as a food material for applications other than beverages.
- the method for producing a food material according to the present invention is not limited to the other steps that may include the "panolep refinement step" described in (3) the method for producing a fine pulp-containing beverage. Is not particularly limited.
- weight % J shall mean "weight / volume% (w / v%)”.
- a raw pulp solution was prepared so as to be 50% by weight of orange pulp and 50% by weight of water, and treated with a homogenizer manufactured by APVGAULIN to obtain a fine pulp solution (pulp refining step).
- the treatment conditions at this time were a homo pressure of 50 kg / cm 2 .
- the obtained fine pulp solution was 40.0% by weight (20% by weight as fine pulp), orange juice was 10.0% by weight, and fructose dextrose liquid sugar was 10.0% by weight so that the total amount was 1000 ml. %, Citric acid 0.1% by weight, perfume 0.2% by weight, and an appropriate amount of water were added and mixed well (mixing step), and then sterilized and filled.
- a pulp beverage was produced in the same manner as in Example 3, except that the content of the orange pulp was changed to 10, 20, or 40% by weight, and the homo pressure was fixed at 50 kg / cm 2 .
- a pulp beverage was produced in the same manner as in Example 3, except that the homogenous pressure was changed to 5 kg / cm 2 and the homogenous pressure was fixed at 5 kg / cm 2 .
- Table 3 shows the particle size distribution of the fine pulp in each of the obtained pulp beverages, that is, the particle size distribution of the fine pulp for each homogenous pressure.
- Example 6 A pulp beverage was produced in the same manner as in Example 3, except that the content of the orange pulp and the homogenous pressure were changed as shown in Table 4.
- Table 4 the texture of "thickness” and “graininess” and the sense of unity of these textures were evaluated on a five-point scale. 5.0 is “very much”, 4.0 is “more”, 3.0 is “somewhat”, 2.0 is “slightly less”, 1.0 is “small”, and 0.0 is “ It was evaluated as "nothing at all.” The results are shown in Table 4.
- the fine pulp component used in the present invention has a content of the fraction less than 250 ⁇ m in all the fine pulp of 5% by volume to 70% by volume.
- the content of the fraction of 1000 ⁇ m or more should be 1% by volume or more and 60% by volume or less.
- the homo pressure is preferably a total pressure of 5 kg / cm 2 or more. In particular, as is clear from the balance of the texture and the sense of unity in Example 6, it is found that it is more preferable that the homopressure is in the range of S50-100 kg / cm 2 .
- the range of the size of the fine pulp is defined, and preferably, the viscosity and Z or the pulp refining conditions (particularly, homo-pressure) are defined.
- a new texture can be realized by simultaneously realizing the two textures of “thorami” and “roughness”.
- the present invention can be effectively used not only for the food manufacturing industry but also for other food industries, for example, the industry for producing alcoholic beverages and the industry for producing confectionery. Can also be suitably used. In addition, it can be used in the agricultural processing and processing industries that process fruits. Further, since fine pulp can be used as a food material, it can be widely used in the food industry for producing foods other than beverages.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
Description
Claims
Priority Applications (2)
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JP2005517104A JPWO2005067740A1 (ja) | 2004-01-19 | 2005-01-18 | 微細パルプ含有飲料およびその製造方法、並びに食品用素材 |
US10/586,388 US20090035441A1 (en) | 2004-01-19 | 2005-01-18 | Beverage containing fine pulp, process for producing the same and edible material |
Applications Claiming Priority (2)
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JP2004011244 | 2004-01-19 | ||
JP2004-011244 | 2004-01-19 |
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WO2005067740A1 true WO2005067740A1 (ja) | 2005-07-28 |
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PCT/JP2005/000541 WO2005067740A1 (ja) | 2004-01-19 | 2005-01-18 | 微細パルプ含有飲料およびその製造方法、並びに食品用素材 |
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US (1) | US20090035441A1 (ja) |
JP (1) | JPWO2005067740A1 (ja) |
KR (1) | KR20070004635A (ja) |
CN (1) | CN100574646C (ja) |
TW (1) | TWI347172B (ja) |
WO (1) | WO2005067740A1 (ja) |
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JP2008544749A (ja) * | 2005-07-06 | 2008-12-11 | カーギル インコーポレイテッド | エマルジョン中のかんきつ類の果実繊維 |
JP2010509930A (ja) * | 2006-11-23 | 2010-04-02 | カーギル インコーポレイテッド | 化工でんぷんの天然相当物 |
JP2010273658A (ja) * | 2009-06-01 | 2010-12-09 | Suntory Holdings Ltd | 果汁炭酸飲料 |
JP2012187019A (ja) * | 2011-03-09 | 2012-10-04 | Ito En Ltd | 水不溶性食物繊維含有果汁飲料及びその製造方法、並びに、果実感改善方法 |
EP2330928B1 (en) | 2008-08-29 | 2016-02-24 | Tropicana Products, Inc. | Naturally sweetened juice beverage products |
JP2016136841A (ja) * | 2015-01-19 | 2016-08-04 | カゴメ株式会社 | 野菜含有飲料及びその製造方法、並びに野菜含有飲料における食感の複雑化方法 |
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JP2020525007A (ja) * | 2017-06-30 | 2020-08-27 | トロピカーナ プロダクツ,インコーポレイテッド | 微粒化された果肉の形態にある飲料成分 |
JP2020141642A (ja) * | 2019-03-08 | 2020-09-10 | 株式会社 伊藤園 | 赤色飲料 |
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CN102469816A (zh) * | 2009-08-10 | 2012-05-23 | 斯托克里-丰康普公司 | 将类黄酮悬浮于饮料中的方法 |
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- 2005-01-18 WO PCT/JP2005/000541 patent/WO2005067740A1/ja active Application Filing
- 2005-01-18 US US10/586,388 patent/US20090035441A1/en not_active Abandoned
- 2005-01-18 KR KR1020067016699A patent/KR20070004635A/ko not_active Application Discontinuation
- 2005-01-18 CN CN200580002664A patent/CN100574646C/zh not_active Expired - Fee Related
- 2005-01-18 JP JP2005517104A patent/JPWO2005067740A1/ja active Pending
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JP2008544749A (ja) * | 2005-07-06 | 2008-12-11 | カーギル インコーポレイテッド | エマルジョン中のかんきつ類の果実繊維 |
JP2010509930A (ja) * | 2006-11-23 | 2010-04-02 | カーギル インコーポレイテッド | 化工でんぷんの天然相当物 |
US10131771B2 (en) | 2006-11-23 | 2018-11-20 | Cargill, Incorporated | Natural equivalent of chemically modified starch |
EP2330928B1 (en) | 2008-08-29 | 2016-02-24 | Tropicana Products, Inc. | Naturally sweetened juice beverage products |
JP2010273658A (ja) * | 2009-06-01 | 2010-12-09 | Suntory Holdings Ltd | 果汁炭酸飲料 |
JP2012187019A (ja) * | 2011-03-09 | 2012-10-04 | Ito En Ltd | 水不溶性食物繊維含有果汁飲料及びその製造方法、並びに、果実感改善方法 |
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JP2017038611A (ja) * | 2016-10-05 | 2017-02-23 | カゴメ株式会社 | 野菜含有飲料及びその製造方法、並びに野菜含有飲料における食感の複雑化方法 |
JP2020525007A (ja) * | 2017-06-30 | 2020-08-27 | トロピカーナ プロダクツ,インコーポレイテッド | 微粒化された果肉の形態にある飲料成分 |
JP7026708B2 (ja) | 2017-06-30 | 2022-02-28 | トロピカーナ プロダクツ,インコーポレイテッド | 微粒化された果肉の形態にある飲料成分 |
JP2020141642A (ja) * | 2019-03-08 | 2020-09-10 | 株式会社 伊藤園 | 赤色飲料 |
JP7346045B2 (ja) | 2019-03-08 | 2023-09-19 | 株式会社 伊藤園 | 赤色飲料 |
Also Published As
Publication number | Publication date |
---|---|
TWI347172B (en) | 2011-08-21 |
TW200528037A (en) | 2005-09-01 |
KR20070004635A (ko) | 2007-01-09 |
JPWO2005067740A1 (ja) | 2007-12-27 |
US20090035441A1 (en) | 2009-02-05 |
CN100574646C (zh) | 2009-12-30 |
CN1909805A (zh) | 2007-02-07 |
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