WO2014119798A1

WO2014119798A1 - Method for manufacturing beverage containing processed edible-plant powder having improved dispersion stability or redispersability

Info

Publication number: WO2014119798A1
Application number: PCT/JP2014/052583
Authority: WO
Inventors: 今澤　武司
Original assignee: 株式会社明治
Priority date: 2013-02-04
Filing date: 2014-02-04
Publication date: 2014-08-07
Also published as: HK1209982A1; SG11201504556XA; JP6441083B2; CN104968220A; JPWO2014119798A1

Abstract

Provided is a beverage containing a processed edible-plant powder wherein either the dispersion stability of insoluble solid matter in said beverage is improved, reducing settling, or redispersability is improved, such that if settling does occur, the beverage can be easily returned to the original dispersion state thereof by gentle shaking. Also provided is a method for manufacturing the aforementioned beverage. Said method includes the following steps: (a) a step in which a processed edible-plant powder is mixed with and dispersed in an oil or fat; and (b) a step in which the dispersion consisting of the processed edible-plant powder and the oil or fat is mixed with water and homogenized.

Description

Method for producing a beverage comprising a powdered edible plant product with improved dispersion stability or redispersibility

The present invention relates to a beverage containing a powdered edible plant processed product, and improves the dispersion stability of the insoluble solid (powdered edible plant processed product) in the beverage to suppress precipitation. In this case, the present invention relates to a beverage whose redispersibility is improved so that the original dispersion state can be easily restored simply by shaking lightly, and a method for producing the same.

The present invention also relates to a method for improving the dispersion stability of an insoluble solid (powdered edible plant processed product) in the beverage, including a powdered edible plant processed product, However, the present invention relates to a method for improving the redispersibility so that the original dispersion state can be easily restored simply by shaking lightly.

Matcha is used as a beverage or beverage ingredient or as an additive to various foods and drinks because of its deep natural flavor. Moreover, with the recent health consciousness, dry powders of green and yellow vegetables such as kale and barley (young leaves) are used as beverages or beverage ingredients, or as additives for various foods and drinks.

However, these dry powders are all solids that are insoluble in water (insoluble solids), so when they are blended into beverages, especially in the case of packaged beverages that are filled into containers and distributed to the market. There is a problem that the powder precipitates (settling) during distribution or storage, or it agglomerates and solidifies at the bottom of the container. Moreover, in the case of a container-packed beverage, the vivid color of the dry powder of green and yellow vegetables fades or discolors due to the sterilization treatment performed in the manufacturing process, and the appearance and flavor (texture) of the beverage are impaired along with the above-mentioned precipitation problem. It can also be a cause.

As a method of solving such a problem, a method of suppressing precipitation of insoluble solids by using a stabilizer such as cellulose or thickening polysaccharide is usually employed. In addition, as another method, a method for improving green color retention and dispersion in an aqueous medium and solubility by incorporating a calcium agent derived from maltose and oyster shells into matcha (Patent Document 1), In addition, a stabilizer and water or hot water are added to an insoluble solid such as matcha tea, homogenized at a pressure of 100 to 250 kg / cm ² , and the stabilizer is dispersed in a colloidal form in the solution. A method of stabilizing an object by holding it (Patent Document 2) has also been proposed. However, by using a stabilizer or the like, the texture and flavor of the beverage may become unnatural. In addition, the use of stabilizers increases the cost of beverages.

On the other hand, as a method not using a stabilizer, powdered green tea powder having an average particle size of 7 to 20 μm is dispersed in water and homogenized at a pressure of 5 MPa or more at 20 to 90 ° C. A method for suppressing precipitation aggregation (Patent Document 3) has been proposed. However, this method can be applied to powdered green tea powder having an average particle size in the range of 7 to 20 μm, and it is complicated and practical considering that the average particle size of the powder needs to be adjusted in advance. There is a problem of lacking.

JP 2003-259805 A JP 2001-29053 A JP 2007-53913 A

The present invention aims to solve the above-mentioned conventional problems. Specifically, the present invention relates to a beverage containing a powdered edible plant processed product, preferably without using a stabilizer, and stable dispersion of insoluble solids (powdered edible plant processed product) in the beverage. To provide a beverage whose redispersibility is improved so that the original dispersion state can be easily restored by simply shaking lightly even if it is precipitated, and a method for producing the same With the goal.

In addition, the present invention provides a dispersion containing a powdered edible plant processed product, preferably without using a stabilizer, to improve the dispersion stability of the insoluble solid (powdered edible plant processed product) in the beverage. It is an object of the present invention to provide a method for improving redispersibility so that the original dispersion state can be easily restored by simply shaking lightly even when precipitated.

The inventors of the present invention have made extensive studies in order to solve the above problems, and in producing a beverage containing a powdered processed edible plant, the powdered edible plant is used in water used for preparing the beverage. Instead of blending the processed product as it is, a beverage prepared by the above method by blending a powdered edible plant processed product previously mixed with fats and oils (hereinafter used for beverage preparation) Dispersion stability of powdered edible processed plant products in beverages is significantly improved compared to beverages prepared by mixing powdered edible processed plant products with water as they are (control beverages). It was found that precipitation that occurs over time is suppressed, and that the redispersibility of the resulting precipitate is significantly improved, and that the original dispersion state can be restored by simply shaking.

The present invention has been completed based on such knowledge and has the following embodiments.

(I) Manufacturing method of beverage containing powdered edible plant processed product (I-1) (a) Step of mixing powdered edible plant processed product with oil and fat, and (b) Powdered A method for producing a beverage containing a powdered edible processed plant product, comprising a step of mixing a dispersion of the processed edible plant product and fats and oils with water and homogenizing the mixture.
(I-2) The production method according to (I-1), further comprising a homogenization step between the steps (a) and (b).
(I-3) The production method according to (I-1) or (I-2), wherein the water used in the step (b) contains milk or a milk component.
(I-4) The production method according to any one of (I-1) to (I-3), wherein a stabilizer and / or an emulsifier is not blended.
(I-5) The powdered edible plant processed product is a dry powder of at least one plant selected from the group consisting of tea, vegetables, fruits, cereals and beans, (I-1) to (I -4) The production method described in any one of the above.
(I-6) The dispersion obtained in the step (a) does not contain water other than water derived from oils and fats used as raw materials and processed edible plants (I-1) to (I -5) The manufacturing method described in any one of.

(II) Beverage containing powdered edible plant processed product (II-1) Processed at least powdered edible plant obtained by the production method described in any one of (I-1) to (I-6) A beverage containing foods, fats and oils, and at least in a beverage compared to a beverage prepared without going through the step of mixing and dispersing the powdered edible plant processed product of (a) with fats and oils A beverage characterized in that the dispersion stability of the powdered edible plant product is improved, or the redispersibility of the powdered edible plant product in the beverage is improved.
(II-2) The beverage according to (II-1), wherein fading or discoloration of the powdered edible plant processed product in the beverage is further suppressed.

(III) Method for improving dispersion stability or redispersibility of powdered edible plant processed product in beverage (III-1) In the production process of beverage containing powdered edible plant processed product, Dispersion stability or redispersion of powdered edible plant products in beverages, characterized by having a step of mixing edible plant products in advance in oil and fat with water and homogenizing the mixture. To improve performance.
(III-2) In a process for producing a beverage containing a powdered edible plant processed product, (a) a step of dispersing the powdered edible plant processed product in oil and fat, and (b) a powdered edible plant processed A method for improving dispersion stability or redispersibility of a powdered edible plant processed product in a beverage, comprising a step of mixing a dispersion of the product and fat with water and homogenizing the mixture.
(III-3) The method according to (III-2), further comprising a homogenization step between the steps (a) and (b).
(III-4) The method according to any one of (III-1) to (III-3), wherein the water contains milk or a milk component.
(III-5) The method according to any one of (III-1) to (III-4), wherein a stabilizer and / or an emulsifier is not blended.
(III-6) The powdered edible plant processed product is a dry powder of at least one plant selected from the group consisting of tea, vegetables, fruits, cereals and beans, (III-1) to (III -5) The method described in any one of the above.
(III-7) Dispersion obtained by dispersing powdered edible plant processed product in oil and fat does not contain water other than water derived from oil and fat used as raw material and processed edible plant product The method according to any one of (III-1) to (III-6).
(III-8) A method of improving the dispersion stability or redispersibility of a powdered edible plant processed product in a beverage and suppressing discoloration of the powdered edible plant processed product in a beverage. The method according to any one of III-1) to (III-7).

According to the production method of the present invention and the method for improving dispersion stability or redispersibility, a powder containing powdered edible plant products such as matcha tea is preferably used without using a stabilizer or an emulsifier. Compared to a beverage prepared without passing through a step of mixing and dispersing the edible edible plant product with fats and oils, the dispersion stability of the insoluble solid (powdered edible plant product) in the beverage is improved. In addition, even when it is precipitated, the redispersibility can be improved so that it can be easily returned to the original dispersed state by simply shaking lightly. Moreover, when using green edible vegetables, especially vegetables containing chlorophyll, which is a green pigment, as the processed edible plant, according to the production method of the present invention, the powdered edible processed plant is mixed with fats and oils and dispersed. Compared with a beverage prepared without undergoing a step of causing it to fade, discoloration and discoloration caused by heat sterilization and storage can also be suppressed.

The experimental result of Experimental example 5 is shown. (A) Drawing instead of a color image showing the state of the sample when it is allowed to stand for 20 minutes after the sample was prepared, and (B) Sample after being left for 20 minutes after the sample was prepared and then subjected to centrifugation It is drawing which replaces the color image which shows the state. (A) and (B) In each figure, the left side is an image of sample (1) (comparative example) in which green tea is dispersed in water without being dispersed in oil and fat, and the right side is green tea in oil and fat. It is an image of the dispersed sample (2) (Example).

(I) Method for producing a beverage containing a powdered edible plant processed product The present invention is a beverage containing a powdered edible plant processed product, and at least a powdered edible plant processed in the beverage It is a method for producing a beverage characterized in that the dispersion stability of the product is improved, or the redispersibility of the processed powdered edible plant in the beverage is improved.

The production method can be carried out by at least the following steps (a) and (b):
(A) a step of mixing and dispersing a powdered edible plant processed product in oil and fat; and (b) a step of mixing a dispersion of the powdered edible plant processed product and fat with water and homogenizing.

Hereinafter, each step will be described.
(A) Process (dispersion process)
The “powdered edible plant product” used in the step (a) is a water-insoluble edible plant product prepared in a powder form. Specifically, it is prepared by crushing edible parts of plants such as fruits, vegetables (root vegetables, stem vegetables, leaf vegetables, flower vegetables, fruit vegetables) or tea leaves, preferably these dried It is a powder. The “powdered edible plant product” of the present invention is a mixture prepared by arbitrarily combining two or more edible plants, even if it is prepared from one type of edible plant. There may be. The “powder” of the present invention is not limited to the powder itself, but may be a powder processed into granules or solids (tablets, etc.).

Here, the vegetables are not particularly limited, and include root vegetables (eg, carrots, burdock, radish, etc.), stem vegetables (eg, asparagus, onions, purple onions, etc.), leaf vegetables (eg, spinach, kale, Barley (young leaves), cabbage, Chinese cabbage, parsley, basil, mugwort, watercress, tomorrow leaves, morohaya, perilla, sesame etc., flower vegetables (eg cauliflower, broccoli etc.), and fruit vegetables (eg peppers, paprika, tomatoes) , Pumpkins, etc.) are all applicable, but green-yellow vegetables are preferred. Among green and yellow vegetables, spinach, kale, barley (young leaves), parsley, basil, mugwort, watercress, tomorrow, komatsuna, broccoli, pepper, morroheia, perilla and sesame are more preferred Kale and barley (young leaves), commonly used in green juice beverages.

As the tea leaf powder, preferably, matcha tea, which is a powder of tencha, can be mentioned. Matcha tea is usually steamed from the tea leaves covered with light-shielding treatment, cooled, dried without twisting, and the dried leaves obtained are chopped into small pieces, and the stem, petiole and veins are removed. It is prepared by removing and then drying and producing tea that has been ground to a powder.

The “powdered edible plant product” targeted by the present invention is preferably a dry powder of leafy vegetables selected from the group consisting of kale, barley (young leaves), komatsuna, spinach, and matcha tea, and more Preferred are kale, barley (young leaves), and matcha, and more preferred is matcha.

The particle size of the “powdered edible plant processed product” (insoluble solid material) used in the present invention is not particularly limited, but for example, the median diameter (grain number median diameter) of the dried product is 5 μm or more, The range is preferably 10 to 150 μm, more preferably 10 to 100 μm, still more preferably 10 to 80 μm, and still more preferably 20 to 50 μm. Here, the particle number median diameter can be measured by a device such as a laser diffraction particle size distribution analyzer SALD-2200 (manufactured by Shimadzu Corporation) based on a laser diffraction / scattering method.

The “oil and fat” used in the step (a) is not particularly limited, but can include oils and fats usually used in foods. Specifically, vegetable oils (coconut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, safflower oil, etc.) and animal oils (beef fat, pork fat, milk fat), preferably It is an oil having a melting point below normal temperature (15-25 ° C.). In other words, oils and fats that are liquid at normal temperature can be preferably cited. Preferred are vegetable oils, more preferred are coconut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, safflower oil, and more preferred is coconut oil (rising melting point: 25 ° C.). . Palm oil (refined) is often used from the viewpoint of the flavor and price of fats and oils, and is liquefied by slight heating, so that it is relatively easy to handle at the production site. In addition, the fats and oils (refined coconut oil etc.) refine | purified so that the smell and color may not influence a final drink can be mentioned suitably.

In the step (a), the ratio of the powdered edible plant product to be mixed and dispersed in the fat (in terms of dry weight) can be selected from the range of 1 to 200 parts by weight with respect to 100 parts by weight of the fat. The amount is preferably 10 to 150 parts by weight, and more preferably 50 to 100 parts by weight.

In addition, the ratio (dry weight conversion) of the powdery edible plant processed material contained in the drink of the final product actually manufactured is 0 with respect to 100 weight% of the said drink from a viewpoint of the effect of this invention. It can be selected from the range of 1 to 20% by weight, preferably 0.3 to 10% by weight, more preferably 0.5 to 5% by weight. The ratio of fats and oils can be selected from the range of 0.1 to 50% by weight, preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight. Therefore, in the above-mentioned “ratio of blending of powdered edible plant processed products with respect to fats and oils”, the blending ratio of powdered edible plant processed products and fats and oils in the final product beverage is in the above range. It is preferable to adjust appropriately.

The method for dispersing the powdered edible plant processed product in the fat is not particularly limited, for example, the powdered edible plant processed product in the fat, preferably, the dry powder of the edible plant processed product is added as it is, It can be carried out by stirring and mixing according to a conventional method.

This dispersion step is preferably in a state in which the oil and fat used as the raw material and water other than water contained in the powdered processed edible plant do not coexist. That is, it is preferable that water is not separately added (externally added) in the dispersion step. Thus, it is possible to efficiently dissolve and disperse components derived from edible plants such as green-yellow natural pigments in fats and oils.

In addition, this dispersion | distribution process is a process which disperse | distributes only powdery edible plant processed material to fats and oils itself independently, In this process, separately adding additives, such as a stabilizer and an emulsifier, Not particularly needed. That is, it is preferable that this dispersion process does not use additives such as stabilizers and emulsifiers.

Here, the stabilizer is a food additive used for improving dispersion in the food and drink with respect to particles, insoluble solids, and the like contained in the food and drink. Although not limited, for example, seaweed polysaccharides (carrageenan, sodium alginate, propylene glycol alginate, etc.), seed polysaccharides (guar gum, tamarind seed gum, etc.), resin polysaccharides (arabic gum, tragacanth gum, karaya gum, etc.), pericarp Sugars (pectin, etc.), fermented polysaccharides (xanthan gum, gellan gum, curdlan, pullulan, etc.), cellulose and its derivatives (sodium carboxymethylcellulose, methylcellulose, etc.), starch derivatives (sodium starch glycolate, etc.), shell extract (chitosan) Etc.).

Further, the emulsifier is a food additive used for improving emulsification in the food and drink with respect to oil droplets (oil phase) and water droplets (water phase) contained in the food and drink. Although not limited, for example, fatty acid esters such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester can be mentioned.

The temperature condition of this dispersion step is not particularly limited, but is usually 5 to 60 ° C., preferably 10 to 40 ° C., and more preferably 20 to 30 ° C. The dispersion is performed for 0.5 to 15 minutes, preferably about 0.5 to 10 minutes under the above temperature conditions, and the mixture of the oil and fat and the powdered edible plant product is stirred using a stirrer, stirring blade, or spatula. Can be implemented.

In addition, you may further homogenize the obtained fat dispersion after the said dispersion | distribution process as needed. The homogenization treatment can be performed using ordinary homogenization equipment or equipment, for example, a homogenizer, an ultrasonic emulsifier, a colloid mill, a line mill, a homomixer, an azimuth homomixer, a U mixer, or a milder. It is preferable to use a high-speed homomixer, more preferably a high-pressure homogenizer (for example, Manton Gorin, Microfull Diizer, Nanomizer (all are trade names)). The pressure condition in the case of using a high-pressure homogenizer is not limited, but can usually be in the range of 1 to 50 MPa. The pressure is preferably 5 to 40 MPa, more preferably 10 to 40 MPa. The number of rotations when using a high-speed homomixer is not limited. K. A homomixer (manufactured by PRIMIX Co., Ltd .: a device that promotes emulsification and dispersion by shearing when passing between a high-speed rotating turbine blade having a diameter of 30 mm and a stator), and can usually be in the range of 2000 to 10000 rpm. It is preferably 3000 to 9000 rpm, more preferably 5000 to 7000 rpm. The temperature condition can usually be set in the range of 10 to 80 ° C., preferably 30 to 70 ° C., more preferably 40 to 60 ° C. The homogenization treatment time is not limited, but can be exemplified by 1 to 30 minutes.

(B) Process (homogenization process)
The dispersion (oil dispersion) of the powdered edible plant processed product and fat prepared in the step (a) is then water for preparing a beverage (hereinafter referred to as “beverage preparation water”). And the mixture is subjected to a step of homogenizing the mixture (step (b)).

Here, in the mixing treatment of the fat dispersion and the beverage preparation water, in addition to the beverage preparation water, other edible components to be blended in the beverage (except for stabilizers and emulsifiers) may be blended and mixed. it can. Moreover, when the edible component mix | blended with a drink contains water, it can replace with the said water for drink preparation, and can mix | blend and mix the edible component containing the said water.

“Other edible ingredients” are not particularly limited unless they are stabilizers or emulsifiers (food additives). For example, milk (raw milk, milk, special milk, raw goat milk, pasteurized goat milk, partially skimmed milk, Non-fat milk, processed milk, etc.) or dairy products (cream, butter, butter oil, whey, concentrated whey, concentrated milk, non-fat concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened milk, sweetened skim milk, Whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria drink, and milk drink, etc.): Eggs or processed products: alcohols: sugars, synthetic sweeteners, etc. Sweetener: pH adjuster: Starch: Seasoning such as salt and acidulant: Colorant: Extract: Micronutrient: Flavor And it can mix | blend suitably according to the kind of drink actually manufactured.

For example, when producing milk beverages (beverages with raw milk, milk, dairy products as the main ingredient and milk solids (nonfat milk solids and milk fats) of 3.0% or more), etc. Depending on the type of milk beverage or the like, in addition to the beverage preparation water (or in place of the beverage preparation water), the aforementioned milk or dairy product can be blended. In addition, when producing alcoholic beverages, depending on the type of alcoholic beverage, in addition to (or replace with) beverage preparation water, sake, beer, shochu, wine, whiskey, brandy, vodka, gin , Plum wine, etc. can be blended.

From the viewpoint of the effect of the present invention, the proportion of blended water for beverage preparation and other edible components contained in the beverage of the final product actually produced is as described above, with respect to 100% by weight of the beverage, The powdered edible plant product is adjusted to 0.1 to 20% by weight, preferably 0.3 to 10% by weight, more preferably 0.5 to 5% by weight in terms of dry weight. In addition, the fat and oil may be adjusted to 0.1 to 50% by weight, preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight. The setting may be adjusted as appropriate according to the characteristics.

The homogenization treatment of the mixture produced by the above-mentioned method is carried out by using ordinary homogenization equipment and equipment such as a homogenizer, an ultrasonic emulsifier, a colloid mill, a line mill, a homomixer, an azimuth mixer, a U mixer and a milder. Although it may be used, it is preferable to use a high-speed homomixer, more preferably a high-pressure homogenizer (for example, Manton Gorin, Microfull Diizer, Nanomizer (all are trade names)).

The pressure condition when using a high-pressure homogenizer is not limited, but can usually be in the range of 1 to 50 MPa. The pressure is preferably 5 to 40 MPa, more preferably 10 to 40 MPa. The number of rotations when using a high-speed homomixer is not limited. K. A homomixer (manufactured by PRIMIX Co., Ltd .: a device that promotes emulsification and dispersion by shearing when passing between a high-speed rotating turbine blade having a diameter of 30 mm and a stator), and can usually be in the range of 2000 to 10000 rpm. It is preferably 3000 to 9000 rpm, more preferably 5000 to 7000 rpm. The temperature condition can usually be set in the range of 10 to 80 ° C., preferably 30 to 70 ° C., more preferably 40 to 60 ° C. The homogenization treatment time is not limited, but can be exemplified by 5 to 30 minutes.

According to the above method, the beverage of the present invention can be produced and obtained. However, when producing a beverage to be distributed as a product on the market, the beverage prepared (manufactured) by the above method can be It is preferable to fill and seal containers such as bottles, paper packs, retort pouches, etc., and then subject to sterilization treatment. Thus, a container-packed beverage (contained beverage) can be produced and obtained.

The sterilization treatment of the mixture or beverage produced by the above method is not particularly limited, but depending on the type of beverage actually produced, normal sterilization treatment (plate type ultra high temperature heat sterilization (UHT), tube type High temperature short time heat sterilization (HTST), retort sterilization, autoclave sterilization, etc.) can be employed.

The beverage produced by the above method has an insoluble solid such as a powdered edible plant processed product, but its dispersion stability is improved, and the powdered edible plant processed product itself is dispersed in fats and oils. Compared with a beverage manufactured without passing through the step (control beverage), the phenomenon of sedimentation that occurs over time is significantly suppressed.

Here, “dispersion stability” refers to the beverage (main beverage) produced by the method of the present invention described above and a control beverage, if necessary, after sterilization treatment, and then the beverage is cooled to room temperature condition. It can be evaluated by observing with time the precipitation of insoluble solids produced by this standing (generation of sediment). Specifically, it can be determined that the dispersion stability of the present beverage is improved when the amount of the precipitate produced is small or the production rate is slow compared to the control beverage.

In addition, the beverage produced by the above method has significantly improved redispersibility even when insoluble solids such as powdered edible processed plant products settle and deposit on the bottom of the container. Compared to beverages, the powdered edible plant product can be easily returned to its original dispersed state by simply shaking it.

Here, “redispersibility” means that the beverage (main beverage) produced by the above-described method of the present invention and a control beverage are sterilized as necessary, and then the beverage is cooled to room temperature. It can be evaluated by comparing the ease of dispersion of the sediment of the insoluble solid produced by this standing. For example, when these two beverages are shaken under the same conditions, the degree to which the insoluble solids settled on the bottom surface of the container is redispersed in the whole beverage is better or redispersed than the control beverage. When the speed is high, it can be determined that redispersion is improved in the beverage.

(II) Beverages containing powdered edible plant products Beverages targeted by the present invention are beverages containing at least powdered edible plant products, oils and water, and are powdery edible. Compared to beverages (control beverages) prepared without mixing and dispersing processed plant oils and fats, (i) improved dispersion stability of powdered edible plant processed products contained in beverages Or (ii) the redispersibility of the powdered edible plant processed product in the beverage is improved.

The beverage of the present invention having such characteristics can be produced by the production method described in (I), specifically, the production method including at least the steps (a) and (b). Moreover, you may have the homogenization process process between the (a) process and the (b) process. Here, the powdery edible plant processed product and fats and oils that are components of the beverage of the present invention, the proportion of the blend, and the (a) step and (b) step, and further the (a) step and (b) The description of the homogenization process between the steps is as described above in (I), and these descriptions can be used here as well.

However, as described above, the beverage of the present invention is a beverage containing at least a powdered edible plant product, fats and oils, and has the above-described feature (i) or (ii). As long as this is the case, the above manufacturing method is not restrictive.

Furthermore, a preferable beverage of the present invention is a beverage containing at least a powdered edible plant product, fats and oils, and in addition to the above-described feature (i) or (ii), the feature (iii) Compared with a control drink, the discoloration or discoloration of the powdery edible plant processed material in a drink is suppressed.

Here, “fading or discoloration is suppressed” means that the beverage (main beverage) produced by the above-described method of the present invention and the control beverage are sterilized and / or cooled to cold or heated. It can be evaluated by observing changes in the color tone of these beverages over time using the color tone immediately after the preparation of these beverages as a reference, while standing under warm conditions. For example, it can be determined that fading or discoloration is suppressed in the beverage when the change in color tone is small compared to the control beverage.

(III) A method for improving the dispersion stability or redispersibility of a powdered edible plant processed product in a beverage. The present invention also relates to the dispersion stability or redispersion of a powdered edible plant processed product in a beverage. It is a method of improving the property.

The method is carried out by mixing a powdered edible plant processed product in advance in oil and fat with water and homogenizing it in a manufacturing process of a beverage containing the powdered edible plant processed product. can do.

The description of the types of powdered edible plant products and oils and fats used in this method, and the proportions of the fats and oils are as described above in (I), and these descriptions can be used here as well. it can.

In addition, the method of the present invention uses a powdered edible plant processed product pre-dispersed in oil and fat as a raw material in the production of a beverage containing a powdered edible plant processed product, and this is mixed with water. It is also possible to carry out by homogenizing, or to disperse the powdered edible plant processed product in fats and oils [(a) step], and to mix this with water and homogenize It can also be carried out by carrying out the step [(b) step]. Steps used in this method (step of dispersing powdered edible plant processed product in oil and fat [(a) step], and step of mixing this with water and homogenizing [step (b)]] The description is also as described above in (I), and these descriptions can be used here as well.

Such a method can improve the dispersion stability or redispersibility of a powdered edible plant processed product in a beverage. More specifically, the method of the present invention does not go through the step of mixing and dispersing the powdered edible plant processed product with the fat in the beverage containing at least the powdered edible processed plant product, the fat and the water. Compared with the beverage (control beverage) prepared in (i), the dispersion stability of the powdered edible plant processed product contained in the beverage can be improved, or (ii) the powder form in the beverage The redispersibility of the processed edible plant can be improved.

Furthermore, the method of the present invention is the method described in (i) or (ii) above, and (iii) suppresses fading or discoloration of the powdered edible plant processed product in the beverage as compared with the control beverage. can do.

Here, the meanings and evaluations of “dispersion stability”, “redispersibility”, and “fading or discoloration are suppressed” are as described in (II) above, and the explanation is as follows. But it can be used as well.

Hereinafter, the present invention will be described with reference to experimental examples and examples, but the present invention is not limited to these experimental examples.

Experimental example 1
(I) Preparation of Beverage with Milk (1) Ingredients listed in Table 1 were mixed in the proportions shown in the table according to the following method to prepare oil dispersions 1-1 to 1-3. At this time, as a matcha powder (dried product), Tori Matcha (manufactured by Toriichi Honten, grain number median diameter: 24.69 μm) was used.

Oil dispersion 1-1 : (a) skim milk powder, (b) refined coconut oil, and (d) ion-exchanged water are mixed, then (c) powdered green tea powder is blended in this, using a medicine sag well Dispersion was carried out to prepare oil dispersion 1-1 (performed at 25 ° C.).
Oil Dispersion 1-2 : (c) Matcha tea powder is mixed and dispersed in (b) refined coconut oil using medicinal solution, and then (a) skim milk powder and (d) ion-exchanged water are mixed therewith Thus, an oil dispersion 1-2 was prepared.
Oil dispersion 1-3 : (c) Matcha powder was mixed and dispersed in (b) refined coconut oil using a medicine sag, and further homogenizer (manufactured by Niro Soavi) under conditions of 50 ° C. and 35 MPa. Then, (a) skim milk powder and (d) ion-exchanged water were mixed with this to prepare an oil dispersion 1-3.

(2) Each of the oil dispersions 1-1 to 1-3 obtained above was heated to 60 ° C., and then subjected to conditions of 60 ° C., 7000 rpm, 60 seconds using a homomixer (manufactured by Primex). Homogenized under. Thereafter, homogenization was performed at 50 ° C. and 35 MPa with a homogenizer (manufactured by Niro Soavi).

(3) The homogenized processed products 1-1 to 1-3 obtained above are each heat-sterilized under conditions of 110 ° C. for 5 minutes in a heat-resistant bottle (80 ml) and sealed, and matcha tea Entered milk beverages 1-1 to 1-3 were prepared.

(II) Evaluation of dispersion stability (precipitation inhibition) and redispersibility / Evaluation of fading After the color tone of milk drinks 1-1 to 1-3 prepared above were evaluated, they were allowed to stand at room temperature for 3 days. Then, the color tone of each beverage and the presence or absence of sediment that settled on the bottom of each beverage bottle were visually evaluated. Next, the heat-resistant bottle containing the matcha-containing milk beverage was turned down once (turned back once and then returned), and the redispersibility of the sediment was evaluated. These evaluations were performed according to the criteria described below (the same applies to Experimental Examples 2 to 4 below).

<Judgment criteria>
* 1: Presence / absence of sediment “-”: None, “±”: Slightly present, “+”: Present, “++”: Remarkably present * 2: Color tone “◎”: No browning, “O”: Slightly browned , “△”: Browning, “×”: Remarkably browning * 3: Redispersibility “A”: Good (almost returns to the original dispersion state), “B”: Slightly poor (precipitate remains on the bottom of the bottle) ”,“ C ”: poor (mostly not dispersed).

The results are shown in Table 2.

As described in Table 2 above, in the preparation of a milk tea-containing milk beverage, matcha-containing milk beverages 1-2 and 1 using an oil-and-fat dispersion in which matcha was previously mixed with oil and fat (refined palm oil) and dispersed. -3, the green tea-containing milk beverage 1-1 produced without preparing the oil dispersion has improved the green tea dispersion stability, and the powdered green tea powder settled during storage after heat sterilization. It was confirmed that it was significantly suppressed. In addition, it was confirmed that in the milk drinks with matcha 1-2 and 1-3, the color tone deterioration (fading) due to heat sterilization of the matcha powder was significantly suppressed as compared with the milk drinks with matcha 1-1.

In addition, dispersion stability (presence of sediment), color tone when homogenizing the fat dispersion (milk powder with matcha 1-3) and without homogenization (milk drink 1-2 with green tea) There was no significant change in degradation (fading) and redispersibility.

Experimental example 2
The matcha powder of Experimental Example 1 is used, except that “Moriko Matcha” (manufactured by Yuriichi Honten) is used as the matcha powder, except that “Kamisu no Shiro” (manufactured by Aiya, number median diameter: 12.23 μm) is used. Matched milk drinks 2-1 and 2-2 were prepared in the same manner as milk drinks 1-1 and 1-2, respectively. In addition, for these matcha-containing milk drinks 2-1 and 2-2, according to the same method and standard as described in (II) of Experimental Example 1, dispersion stability (presence of sediment), deterioration of color tone ( Fading) and redispersibility were evaluated.

The results are shown in Table 3.

As shown in Table 3 above, when preparing a milk drink containing matcha tea, a powdered milk powder containing matcha tea can be obtained by using an oil and fat dispersion in which powdered green tea powder is previously mixed with oil and fat (refined palm oil) and dispersed. 2, the dispersion stability of matcha powder is improved compared to milk powder containing matcha 2-1 produced without preparing the oil dispersion, and the settling of matcha powder that occurs during storage after heat sterilization is reduced. It was confirmed that it was significantly suppressed. In addition, it was confirmed that in the matcha-containing milk beverage 2-2, color deterioration (fading) due to heat sterilization of the matcha powder was significantly suppressed as compared to the matcha-containing milk beverage 2-1.

Experimental example 3
(I) Preparation of Matcha-Containing Beverage (1) Ingredients listed in Table 4 were mixed in the proportions shown in the table according to the following method to prepare oil dispersions 3-1 to 3-2. At this time, as a matcha powder, a white shrine (made by Aiya, number of medians of diameter: 12.23 μm) was used.

Oil dispersion 3-1 : Refined coconut oil, emulsifier P-1670 (Mitsubishi Chemical Foods, Inc .: sugar ester), emulsifier 681SPV (Taiyo Kagaku), and ion-exchanged water are mixed, and then powdered green tea powder is added thereto Then, using oil squeeze, well dispersed, oil and fat dispersion 3-1 was prepared.
Oil dispersion 3-2 : Matcha powder is mixed and dispersed in refined coconut oil using a medicine sag, and then emulsifiers P-1670 and 681SPV and ion-exchanged water are mixed with the oil dispersion 3- 2 was prepared.

(2) After each oil dispersion 3-1 and 3-2 obtained above was heated to 60 ° C., using a homomixer (manufactured by Primics), conditions of 60 ° C., 7000 rpm, 60 seconds Homogenized under.

(3) The homogenized products 3-1 and 3-2 obtained above were each heat-sterilized under conditions of 110 ° C. for 5 minutes in a heat-resistant bottle (80 ml) and sealed, and matcha tea Milk drinks 3-1 and 3-2 were prepared.

(II) Evaluation of dispersion stability (precipitation inhibition) and redispersibility / evaluation of fading The green tea-containing beverages 3-1 and 3-2 prepared above were stored at room temperature for 3 days, and then each The presence or absence of sediment that settled on the bottom of the beverage bottle was visually evaluated. Subsequently, the heat-resistant bottle containing the matcha-containing beverage was turned down once (turned back once and then returned), and the redispersibility of the sediment was evaluated. These evaluations were performed according to the criteria described in Experimental Example 1.

The results are shown in Table 5.

As described in Table 5 above, in the preparation of a matcha-containing beverage, in the matcha-containing beverage 3-2 using an oil-and-fat dispersion in which matcha powder was previously mixed with oil and fat (refined palm oil) and dispersed, Compared with milk powder containing powdered green tea 3-1 produced without preparing an oil dispersion, the powdered green tea powder has improved dispersion stability and significantly reduced the powdered green tea powder during storage after heat sterilization. It was confirmed that In addition, Matcha milk drink 3-2 has improved redispersibility compared to Matcha milk drink 3-1, and it is confirmed that powdered green tea powder can be easily dispersed by shaking the container. It was done.

Experimental Example 4
Instead of “Mori Matcha” (Made by Ichiichi Honten), matcha powder (made by Kodama Foods Co., Ltd., grain number median diameter: 124 μm), or barley (wakaba) micropowder (made by Kodama Foods Co., Ltd., grain) Except for the use of several median diameters: 40 μm), in the same manner as the milk tea drinks 1-1 and 1-2 with green tea in Experimental Example 1, kale powder drinks 4-1 and 4-2, and barley (young leaves), respectively. The powdered beverages 5-1 and 5-2 were prepared. In addition, for these matcha tea drinks 4-1, 4-2, 5-1 and 5-2, a method similar to the method described in (II) of Experimental Example 1 (with storage conditions of “normal temperature, 3 days” The dispersion stability (presence of sediment), deterioration of color tone (fading), and redispersibility were evaluated according to the criteria described in (II) of “Refrigerated, 4 days”) and Experimental Example 1 (II).

The results are shown in Table 6.

As described in Table 6 above, when preparing beverages containing kale powder and barley (young leaves) powder, kale powder or barley (young leaf) powder is previously mixed with fat (refined palm oil) and dispersed. In beverages 4-2 and 5-2 using the oil dispersion, the kale powder and barley (young leaves) were compared to beverages 4-1 and 5-1, which were produced without preparing the oil dispersion. ) Was improved in dispersion stability, and it was confirmed that sedimentation of insoluble solids generated during storage after heat sterilization was significantly suppressed. Also, beverages 4-2 and 5-2 have improved redispersibility compared to beverages 4-1 and 5-1, and once the kale powder and barley young leaf powder that has been precipitated are shaken, It was confirmed that it could be easily dispersed.

Experimental Example 5
The properties of the obtained samples were evaluated when the components listed in Table 7 were mixed in the following order (1) and when they were mixed in the order (2). As Matcha, “Mori Matcha” (manufactured by Yariichi Honten, grain median diameter: 24.69 μm) was used.

(1) Matcha powder was added to and mixed with ion-exchanged water, and then refined coconut oil was added thereto, and well mixed and dispersed using a medicine sag to prepare sample (1).

(2) Matcha powder was added to refined coconut oil and stirred well with a medicine sword to make a uniform paste. Next, ion-exchanged water was added thereto, and well mixed using a medicine sword to prepare a sample (2).

The samples (1) and (2) prepared above were allowed to stand at room temperature (25 ° C.) for 20 minutes, their properties were visually confirmed, and then centrifuged (1000 rpm, 5 minutes, 25 ° C.).

The state of the samples (1) and (2) allowed to stand at room temperature (25 ° C.) for 20 minutes is shown in FIG. 1 (A), and they are placed in a centrifuge tube and further centrifuged. The later state is shown in FIG. In each figure, the left side shows the state of the sample (1) and the right side shows the state of the sample (2). In this case, the samples (1) and (2) were observed as an emulsion having a large particle size.

As shown in FIG. 1, when green tea powder is directly mixed with coconut oil, the natural pigment component chlorophyll (chlorophyll) contained in the green tea powder dissolves in a large amount in the oil phase (upper layer). When dissolved in water and then mixed with coconut oil, chlorophyll (chlorophyll) did not dissolve much in the oil phase (upper layer). From this, it is understood that compositions (mixtures) having different properties can be obtained depending on the order of mixing matcha powder (powdered edible plant processed product), fats and oils, and water.

Claims

(A) a step of mixing and dispersing a powdered edible plant product in oil and fat; and (b) a step of mixing a dispersion of the powdered edible plant product and fat with water and homogenizing the mixture. A method for producing a beverage containing a processed powdered edible plant product.
The manufacturing method according to claim 1, further comprising a homogenization step between the step (a) and the step (b).
The production method according to claim 1 or 2, wherein the water used in the step (b) contains milk or a milk component.
The production method according to any one of claims 1 to 3, wherein a stabilizer and / or an emulsifier is not blended.
The manufacturing method according to any one of claims 1 to 4, wherein the powdered edible plant processed product is a dry powder of at least one plant selected from the group consisting of tea, vegetables, fruits, grains and beans. .
6. The production according to any one of claims 1 to 5, wherein the dispersion obtained in the step (a) does not contain water other than water derived from fats and edible plant products used as raw materials. Method.
A beverage containing at least a powdered edible plant product, fats and oils, and water obtained by the production method according to claim 1, wherein the powdered edible plant products are mixed with fats and oils The dispersion stability of the powdered edible plant processed product in the beverage is improved, or the powdered edible plant in the beverage, compared to the beverage prepared without passing through the step of dispersing the A beverage characterized by improved redispersibility of a processed product.
Furthermore, the drink of Claim 7 formed by the fading of the powdery edible plant processed material in a drink being suppressed.
In a process for producing a beverage containing a powdered edible plant product, the powdered edible plant product is previously dispersed in an oil and fat and mixed with water for homogenization. A method for improving the dispersion stability or redispersibility of a powdered edible plant product in a beverage.
The method according to claim 9, wherein the water contains milk or a milk component.
The method according to claim 9 or 10, characterized in that no stabilizer and / or emulsifier is incorporated.
The method according to any one of claims 9 to 11, wherein the powdered edible plant processed product is a dry powder of at least one plant selected from the group consisting of tea, vegetables, fruits, grains and beans.
The powdered edible plant processed product dispersed in fats and oils does not contain water other than the water derived from the fats and edible plant processed products. How to describe.
The method according to claim 9, wherein the dispersion stability or redispersibility of the powdered edible plant processed product in the beverage is improved, and the discoloration of the powdered edible plant processed product in the beverage is suppressed. The method described in any one.