WO2015025898A1 - Ginger-containing beverage - Google Patents
Ginger-containing beverage Download PDFInfo
- Publication number
- WO2015025898A1 WO2015025898A1 PCT/JP2014/071803 JP2014071803W WO2015025898A1 WO 2015025898 A1 WO2015025898 A1 WO 2015025898A1 JP 2014071803 W JP2014071803 W JP 2014071803W WO 2015025898 A1 WO2015025898 A1 WO 2015025898A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ginger
- gum
- starch
- beverage
- liquid drink
- Prior art date
Links
Images
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
Definitions
- the present invention relates to a ginger-filled liquid drink that is excellent in ginger hot water flavor and flavor and can be easily drunk.
- Ginger hot water generally refers to a powdered beverage made by pouring hot water into a powder mainly containing sugar, ginger and starch. That is, most of ginger hot water currently marketed is sold as a powdery product form.
- the disadvantage of powdered ginger hot water products is that the starch added as a component needs to be melted with hot water to swell and thicken, so if you want to drink outdoors, you can not drink easily Is mentioned. Therefore, for the purpose of being easily drinkable outdoors, a liquid ginger drink packed in a container that does not contain starch has been proposed (for example, Patent Document 1) and is commercially available.
- Patent Document 1 a liquid ginger drink packed in a container that does not contain starch has been proposed (for example, Patent Document 1) and is commercially available.
- Patent Document 1 since the ginger drink does not contain starch, it does not feel like ginger hot water and has low acceptability in the market.
- Patent Documents 2 and 3 disclose liquid spice-containing beverages containing starch, but the techniques disclosed in these documents relate to soft drinks and soups containing spices, and are made with ginger hot water. It is not a technology related to a liquid drink containing ginger having a flavor and the like.
- “ginger-to-be-likeness” refers to a total drinking sensation including a unique taste of ginger with a slight irritation felt during drinking and a sense of warming the body after drinking.
- An object of the present invention is to provide a container-filled ginger-filled liquid drink that is excellent in ginger hot water flavor and flavor by containing starch and can be easily drunk outdoors.
- the present inventors have controlled the growth of bacteria by controlling the pH and acidity of the beverage itself to specific values.
- the present invention was completed by developing a ginger-containing liquid drink satisfying all of these, including suppression of gummy and bitter tastes, expression of darkness and darkness and ginger that are made from powdered products.
- this liquid drink containing ginger may further contain a thickener, and preferably contains salt.
- the method of manufacturing the liquid drink containing a ginger which has the process to cool below is provided.
- ginger bath made from a powdered product while maintaining a sufficient bacteriostatic action suitable for warm sales It has an excellent effect that it can be drunk easily outdoors even if it has a darkness and flavor that is not inferior.
- the kind and the production area are not limited, and any of ginger, medium ginger, small ginger, hinoki ginger, new ginger, and kinki ginger can be used. Two or more kinds may be used in combination. Specifically, ginger juice, ginger extract extract and the like can be obtained from these ginger and used as a raw material. In addition, in order to suppress starch from being enzymatically decomposed by the glycolytic enzyme contained in ginger, it is preferable to heat the ginger to 90 ° C. or higher before mixing to inactivate the contained glycolytic enzyme.
- starch used in the liquid beverage containing ginger of the present invention examples include various commonly used starches such as potato starch, tapioca starch, corn starch, and wheat starch. May be. Moreover, when the warming sales period of the liquid drink containing ginger extends over several days or more, it is desirable to use a modified starch that has little viscosity reduction due to heat.
- modified starch examples include acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropylated phosphate crosslinked starch, hydroxypropyl starch, phosphorus Acid-crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid-crosslinked starch, and the like can be used, and two or more of these may be used in combination. It is particularly preferable to use phosphoric acid crosslinked starch having excellent acid resistance and heat resistance.
- the lower limit of the content of starch and / or modified starch is preferably 0.01% by mass based on the total amount of liquid beverage containing ginger. More preferably, it is 0.1 mass%. Moreover, it is preferable that the upper limit of content of starch and / or modified starch is 5 mass% on the basis of the total amount of liquid drink containing ginger. More preferably, it is 3 mass%. When both starch and modified starch are used in combination, the total amount is within this range. If it is less than 0.01% by mass, the liquid beverage containing ginger is insufficiently thick, and the ginger hot water quality may be lowered. Moreover, when it exceeds 5 mass%, the viscosity of the liquid drink containing ginger becomes too high, and there is a possibility that the quality of ginger hot water will decrease.
- the liquid beverage containing ginger of the present invention preferably further contains a thickener.
- the thickener include xanthan gum, aureobasidium culture solution, Agrobacterium succinoglycan, gama seed gum, gum arabic, arabinogalactan, alginic acid, sodium alginate, propylene glycol ester alginate, welan gum, elemi resin, octenyl succinic acid Sodium starch, okra extract, seaweed cellulose, cassia gum, brown algae extract, gati gum, curdlan, carrageenan, caraya gum, carboxymethyl cellulose calcium, carboxymethyl cellulose sodium, carob bean gum, chitin, chitosan, gua gum, gua gum enzyme digest, glucosamine, gluten, Gluten degradation product, yeast cell wall, cornflower extract, psyllium seed gum, starch acetate, sweet potato cellulo , Mackerel seed gum, gellan gum, soy polysaccharides,
- xanthan gum and pectin are particularly preferable from the viewpoint of compatibility such as prevention of settling of starch, and xanthan gum is most preferable.
- the thickener mainly functions to prevent starch sedimentation during storage of liquid beverage containing ginger and to prevent a decrease in beverage viscosity due to heating.
- the lower limit of the content of the thickener is preferably 0.01% by mass based on the total amount of the liquid beverage containing ginger. More preferably, it is 0.02 mass%. Moreover, it is preferable that the upper limit of content of a thickener is 0.5 mass% on the basis of the total amount of liquid drinks with ginger. More preferably, it is 0.2 mass%. If it is less than 0.01% by mass, the effect of preventing the precipitation of the starch and preventing the beverage viscosity from being lowered by heating is insufficient, and if it exceeds 0.5% by mass, the viscosity of the liquid beverage containing ginger becomes too high, There is a possibility that the quality of ginger hot water and the flavor of the beverage itself may deteriorate.
- Examples of the acidulant used for adjusting the pH and citric acidity of the liquid beverage containing ginger of the present invention include, for example, organic acids such as citric acid, lactic acid, acetic acid and malic acid, salts thereof, inorganic acids such as phosphoric acid, and the like Salts and fruit juices can be used, and two or more of these may be used in combination.
- citric acid and its salt are preferable at the point which can maintain satisfactorily hotness, the flavor of drink itself, etc. favorably.
- the content of the sour agent is in a range where the pH of the liquid beverage containing ginger itself is less than 4.0 and the citric acidity is 0.01 to 0.08.
- the pH is preferably 3.5 or more and less than 4.0.
- the lower limit of the citric acidity is preferably 0.02, and the upper limit of the citric acidity is preferably 0.05. If the pH is 4 or more, the bacteriostatic action may be reduced. Moreover, since pH cannot be suppressed to less than 4.0 that a citric acidity degree is less than 0.01, there exists a possibility that a bacteriostatic action may fall similarly. On the other hand, when the acidity of citric acid exceeds 0.08, the sourness of the liquid beverage containing ginger becomes too strong, and there is a possibility that the character of ginger hot water and the flavor of the beverage itself are lowered.
- the citric acidity is a value obtained by titrating with a sodium hydroxide aqueous solution using a phenolphthalein indicator for a liquid drink containing ginger and calculating the equivalent amount of citric acid in weight (w / w)%. It is the value. More specifically, for example, the calculation is performed as follows. Weigh accurately 5 to 15 g of the measurement sample in a 200 mL Erlenmeyer flask, dilute appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate while shaking with 0.1 M sodium hydroxide in a 25 mL burette. . The end point is the point where the red color lasts for 30 seconds.
- the liquid drink containing ginger of the present invention can also contain salt.
- the salt content is preferably 0.001 to 1.0% by mass based on the total amount of the liquid beverage containing ginger. More preferably, it is 0.01 mass% or more and 0.1 mass% or less. If it is this range, since the effect of the improvement of the flavor of drink itself, the improvement of ginger flavor, and the improvement of the ginger hot water quality is acquired, it is preferable.
- the liquid drink containing ginger of the present invention as other components, as long as it does not affect the effects of the present invention, if desired, monosaccharides such as fructose and glucose, disaccharides such as sucrose, lactose and maltose, sucralose, High sweetness sweeteners such as acesulfame potassium and sugar alcohols such as erythritol and maltitol may be blended.
- vitamins such as vitamin C and vitamin B6, minerals such as calcium and magnesium, pigments such as marigold and caramel, and fragrances can also be used.
- the beverage container used for the liquid drink containing ginger of the present invention is not particularly limited, but is made of glass, plastics such as polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), paper, aluminum, and steel. These sealed containers are included.
- the capacity is not particularly limited, but is usually about 50 mL to 10 L.
- the liquid beverage containing ginger of the present invention has a pH of less than 4.0, it is possible to suppress the growth of the harmful fungus Moorella thermothertica which may grow under high temperature neutrality. Therefore, it can be warmed and sold as a so-called hot beverage without blending a fatty acid ester blended for the purpose of inhibiting the growth of harmful bacteria.
- hot beverage When selling beverages containing ginger, they can be stored in a hot bender at 50 to 80 ° C. or in a heat storage.
- Ginger extract, citric acid, and optionally sugar or sweetener are dissolved in water to prepare a ginger solution (or dispersion).
- a dispersion of starch and / or modified starch in water is added to the ginger solution.
- a desired amount of a thickener aqueous solution is further added, the concentration is adjusted with water, and the mixture is heated until the starch and / or modified starch swells and thickens.
- the liquid beverage containing ginger can be manufactured by performing heat sterilization, cooling to a temperature suitable for container filling, and aseptically filling a container that has been previously washed and sterilized.
- a suitable process for pH adjustment for example, citrate as a pH buffering agent can be added.
- Example 1 Manufacture of liquid beverage with ginger Dissolve 115 g of granulated sugar, 3 g of ginger extract (“Domestic Ginger Extract RXA61133”, manufactured by Nagaoka Fragrance), 0.01 g of citric acid (anhydrous) in about 500 g of ion-exchanged water, Then, 75 g of a dispersion in which 20% by mass phosphoric acid cross-linked starch (modified starch) (“Nippon Neobis (C-6)”, manufactured by Nippon Shokuhin Kako Co., Ltd.) was dispersed in water was added.
- modified starch modified starch
- Comparative Examples 1 and 3 Except that the composition of each component was as shown in Table 1, liquid drinks with ginger for each comparative example were produced by the same production method as in Example 1. Subsequently, it was evaluated in the same manner as in Example 1. The results are shown in Table 2.
- Example 2-6 Comparative Examples 2, 4 and 5 Table 1 shows the composition of each component, and the pH was adjusted to about the same value as in Example 1 with 10 mass% trisodium citrate aqueous solution before making the total amount 1000 g using ion-exchanged water.
- the liquid drink containing the ginger of each Example and each comparative example was manufactured with the manufacturing method similar to Example 1 except for.
- Example 6 0.2 g of sodium chloride was added at the same stage as the dissolution of citric acid. Subsequently, it was evaluated in the same manner as in Example 1. The results are shown in Table 2.
- FIG. 1 shows the result of comparison between Example 4 and Comparative Example 2, in which only the presence or absence of phosphoric acid cross-linked starch and xanthan gum is different with respect to the effect of “Toromi” on “ginger-likeness”.
- FIG. 1 shows the result of comparison between Example 4 and Comparative Example 2, in which only the presence or absence of phosphoric acid cross-linked starch and xanthan gum is different with respect to the effect of “Toromi” on “ginger-likeness”.
- FIG. 1 shows the result of comparison between Example 4 and Comparative Example 2, in which only the presence or absence of phosphoric acid cross-linked starch and xanthan gum is different with respect to the effect of “Toromi” on “ginger-likeness”.
- FIG. 2 shows the results of comparison between Examples 1 to 5 and Comparative Examples 3 to 5 regarding the influence of “citric acid acidity” on “ginger-likeness”.
- Table 2 and FIG. 2 if the citric acidity is 0.08 or less, the evaluation of “ginger hot water quality” is 3.3 or more, no citric acid is added, and starch and a thickener are contained. Evaluation of “ginger hot water quality” was higher than comparative example 1 (corresponding to a conventional liquid drink containing ginger).
- comparative example 1 corresponding to a conventional liquid drink containing ginger
- Comparative example 3 corresponding to a conventional powdered ginger-containing beverage
- the evaluation of “hot water quality” was high (FIG. 2).
- FIG. 3 shows the results of comparison between Examples 1 to 5 and Comparative Examples 3 to 5 regarding the influence of “citric acidity” on “flavor of the beverage itself”.
- FIG. 3 shows the results of comparison between Examples 1 to 5 and Comparative Examples 3 to 5 regarding the influence of “citric acidity” on “flavor of the beverage itself”.
- Example 2 when comparing Example 2 and Example 6 that differ only in the presence or absence of salt, as can be seen from Table 1, the evaluation of "ginger hot water”, “flavor of the beverage itself” and “ginger flavor” Example 6 containing salt is higher, and by containing an appropriate amount of salt, a better liquid drink with ginger can be obtained.
- Example 7-9, 11 and 12 Except for the composition of each component shown in Table 3, the liquid drink containing ginger in each example was produced by the same production method as in Example 1 or Example 2. Subsequently, it was evaluated in the same manner as in Example 1. However, there were nine panelists. The results are shown in Table 4.
- Example 10 Instead of adding 100 g of “0.5 wt% xanthan gum—5 wt% granulated sugar aqueous solution” in Example 2, 0.5 g of pectin (“Pectin YM-115-LJ”, manufactured by Sanki Co., Ltd.) A liquid drink containing ginger of Example 10 was produced in the same manner as in Example 2 except that 25 g of a 2% by weight aqueous solution of pectin dissolved in hot water at 0 ° C. and cooled to room temperature was added (Table 3). Subsequently, it was evaluated in the same manner as in Example 1. However, there were nine panelists. The results are shown in Table 4.
- Example 7 does not contain trisodium citrate, which is a pH buffer, the pH is a low value of 3.5. However, when compared with Comparative Examples 4 and 5 (both are pH 3.8) having a pH higher than that of Example 7, Example 7 has a low sourness evaluation score (ie, does not feel much sourness), and “ginger-likeness” Is also a high evaluation score (Fig. 4). Therefore, it can be understood that the control of the citric acidity is more important than the pH for the expression of “ginger-likeness”.
- Examples 8, 9 and 10 with modified starches or thickeners have a slightly lower score for “ginger hot water” than when phosphate-crosslinked starch or xanthan gum is used, but do not contain starch and thickeners.
- the evaluation score of “ginger hot water quality” is higher than in Examples 1 and 2, and “ginger hot water quality” equivalent to that of Comparative Example 3 corresponding to a conventional ginger-containing powdered drink is expressed.
- Example 11 and 12 the amount of starch or thickener is changed. Also in this case, the evaluation score of “ginger hot water” is higher than those of comparative examples 1 and 2 that do not contain starch and thickener, and “ginger hot water” of comparative example 3 or higher corresponding to a conventional powdered beverage containing ginger. Is expressed.
Abstract
Provided is a packed ginger-containing beverage which is excellent in terms of flavor and the likeness to hot ginger drinks that is attributable to the inclusion of a starch and which is easy to drink even outdoors. This ginger-containing beverage contains (A) ginger and (B) a starch and/or a processed starch, and the beverage itself has a pH less than 4.0 and an acidity (wt%) due to citric acid of 0.01-0.08. The beverage may further contain a thickener.
Description
本発明は、生姜湯らしさ及び風味に優れ、かつ手軽に飲用できる容器詰めされた生姜入り液体飲料に関する。
The present invention relates to a ginger-filled liquid drink that is excellent in ginger hot water flavor and flavor and can be easily drunk.
生姜湯とは、一般に、砂糖、生姜、澱粉を主に含む粉末に熱湯を注いで作る粉末飲料を指す。すなわち、現在市販されている生姜湯の多くは粉末状の製品形態として販売されている。粉末状の生姜湯製品の欠点としては、成分として加えられている澱粉を膨潤させてとろみを出すために熱湯で溶かす必要があるので、屋外で飲用したい場合、気軽に飲用することができないという点が挙げられる。
そのため、屋外で手軽に飲用できることを目的に、澱粉が含有されていない、容器詰めされた液状の生姜飲料が提案され（例えば特許文献１）、市販されている。しかし、当該生姜飲料は、澱粉を含有していないため、生姜湯らしさが感じられず、市場での受け入れ性が低いものであった。 Ginger hot water generally refers to a powdered beverage made by pouring hot water into a powder mainly containing sugar, ginger and starch. That is, most of ginger hot water currently marketed is sold as a powdery product form. The disadvantage of powdered ginger hot water products is that the starch added as a component needs to be melted with hot water to swell and thicken, so if you want to drink outdoors, you can not drink easily Is mentioned.
Therefore, for the purpose of being easily drinkable outdoors, a liquid ginger drink packed in a container that does not contain starch has been proposed (for example, Patent Document 1) and is commercially available. However, since the ginger drink does not contain starch, it does not feel like ginger hot water and has low acceptability in the market.
そのため、屋外で手軽に飲用できることを目的に、澱粉が含有されていない、容器詰めされた液状の生姜飲料が提案され（例えば特許文献１）、市販されている。しかし、当該生姜飲料は、澱粉を含有していないため、生姜湯らしさが感じられず、市場での受け入れ性が低いものであった。 Ginger hot water generally refers to a powdered beverage made by pouring hot water into a powder mainly containing sugar, ginger and starch. That is, most of ginger hot water currently marketed is sold as a powdery product form. The disadvantage of powdered ginger hot water products is that the starch added as a component needs to be melted with hot water to swell and thicken, so if you want to drink outdoors, you can not drink easily Is mentioned.
Therefore, for the purpose of being easily drinkable outdoors, a liquid ginger drink packed in a container that does not contain starch has been proposed (for example, Patent Document 1) and is commercially available. However, since the ginger drink does not contain starch, it does not feel like ginger hot water and has low acceptability in the market.
特許文献２及び３は、澱粉を含有する液状の香辛料含有飲料を開示しているが、これら文献に開示されている技術は、香辛料入りの清涼飲料及びスープ等に係るものであり、生姜湯らしさおよび風味等を有する生姜入り液体飲料に係る技術ではない。ここで、「生姜湯らしさ」とは、飲用時に感じる少し刺激のある生姜独特の味と、飲用後の体が温まる感覚とを含む総合的飲用感のことをいうものとする。
Patent Documents 2 and 3 disclose liquid spice-containing beverages containing starch, but the techniques disclosed in these documents relate to soft drinks and soups containing spices, and are made with ginger hot water. It is not a technology related to a liquid drink containing ginger having a flavor and the like. Here, “ginger-to-be-likeness” refers to a total drinking sensation including a unique taste of ginger with a slight irritation felt during drinking and a sense of warming the body after drinking.
上記の通り、粉末状生姜湯製品から作った生姜湯と遜色のないとろみや風味を有する、容器詰めされた生姜入り液体飲料はいまだ知られていない。
本発明は、澱粉を含有することによる生姜湯らしさ及び風味に優れ、かつ手軽に屋外でも飲用できる、容器詰めされた生姜入り液体飲料を提供することを課題とする。 As described above, there is not yet known a ginger-filled liquid beverage filled with ginger that has a darkness and a flavor that is inferior to ginger-yu made from powdered ginger-yu products.
An object of the present invention is to provide a container-filled ginger-filled liquid drink that is excellent in ginger hot water flavor and flavor by containing starch and can be easily drunk outdoors.
本発明は、澱粉を含有することによる生姜湯らしさ及び風味に優れ、かつ手軽に屋外でも飲用できる、容器詰めされた生姜入り液体飲料を提供することを課題とする。 As described above, there is not yet known a ginger-filled liquid beverage filled with ginger that has a darkness and a flavor that is inferior to ginger-yu made from powdered ginger-yu products.
An object of the present invention is to provide a container-filled ginger-filled liquid drink that is excellent in ginger hot water flavor and flavor by containing starch and can be easily drunk outdoors.
しかしながら、単に従来の生姜飲料に澱粉を加えただけでは、次のような問題があり、上記課題を解決することができない。すなわち、生姜湯やスープ等の、加温して販売する液体飲料の場合、危害菌であるMoorella thermoaceticaの増殖を抑制するために、脂肪酸エステルを配合するという方法がとられるが、澱粉は脂肪酸エステルの静菌作用を抑制してしまうという問題がある。
この問題解決のためには、脂肪酸エステルを多量に使用する方法で対処するが、そうするとえぐみや苦みなどが強くなり、風味が悪化するという新たな問題が発生する。スープ等の場合は、これらのえぐみや苦みがスープ自体の味によってマスキングされるが、生姜入り液体飲料の場合は、スープのようにマスキングされないため、多量の脂肪酸エステルを使用できないことが明らかとなった。 However, simply adding starch to a conventional ginger drink has the following problems and cannot solve the above problems. In other words, in the case of liquid drinks that are heated and sold, such as ginger hot water and soup, a method of adding a fatty acid ester is used to suppress the growth of Moorella thermoacetica, which is a harmful fungus. There is a problem of suppressing the bacteriostatic action.
In order to solve this problem, a method of using a large amount of fatty acid ester is used. However, this causes a new problem that the taste and bitterness become stronger and the flavor deteriorates. In the case of soups and the like, these sashimi and bitterness are masked by the taste of the soup itself, but in the case of liquid drinks with ginger, it is not masked like soups, so it becomes clear that a large amount of fatty acid ester cannot be used. It was.
この問題解決のためには、脂肪酸エステルを多量に使用する方法で対処するが、そうするとえぐみや苦みなどが強くなり、風味が悪化するという新たな問題が発生する。スープ等の場合は、これらのえぐみや苦みがスープ自体の味によってマスキングされるが、生姜入り液体飲料の場合は、スープのようにマスキングされないため、多量の脂肪酸エステルを使用できないことが明らかとなった。 However, simply adding starch to a conventional ginger drink has the following problems and cannot solve the above problems. In other words, in the case of liquid drinks that are heated and sold, such as ginger hot water and soup, a method of adding a fatty acid ester is used to suppress the growth of Moorella thermoacetica, which is a harmful fungus. There is a problem of suppressing the bacteriostatic action.
In order to solve this problem, a method of using a large amount of fatty acid ester is used. However, this causes a new problem that the taste and bitterness become stronger and the flavor deteriorates. In the case of soups and the like, these sashimi and bitterness are masked by the taste of the soup itself, but in the case of liquid drinks with ginger, it is not masked like soups, so it becomes clear that a large amount of fatty acid ester cannot be used. It was.
本発明者らは、このような困難な問題を内包する上記課題を解決するために鋭意検討を行った結果、飲料自体のｐＨと酸度を特定の値に制御することにより、菌の増殖抑制、えぐみ及び苦味の抑制、並びに粉末状製品から作った生姜湯と遜色のないとろみや風味の発現、これらすべてを満足する生姜入り液体飲料を開発し、本発明を完成するに至った。
As a result of diligent studies to solve the above-described problems involving such difficult problems, the present inventors have controlled the growth of bacteria by controlling the pH and acidity of the beverage itself to specific values. The present invention was completed by developing a ginger-containing liquid drink satisfying all of these, including suppression of gummy and bitter tastes, expression of darkness and darkness and ginger that are made from powdered products.
すなわち、本発明によれば、（Ａ）生姜、及び（Ｂ）澱粉及び/又は加工デンプン、を含有し、飲料自体のｐＨが４．０未満であり、該飲料自体のクエン酸酸度（重量％）が０．０１～０．０８である、生姜入り液体飲料が提供される。また、この生姜入り液体飲料にはさらに増粘剤が含有されてもよく、食塩が含有されることが好ましい。
That is, according to the present invention, (A) ginger, and (B) starch and / or modified starch, the pH of the beverage itself is less than 4.0, and the citric acidity (wt%) of the beverage itself ) Is from 0.01 to 0.08. Moreover, this liquid drink containing ginger may further contain a thickener, and preferably contains salt.
また、本発明によれば、（Ａ）生姜、クエン酸、及び糖を水に溶解して生姜溶液を調製する工程と、（Ｂ）澱粉及び/又は加工デンプンを水に分散した分散液を該生姜溶液に添加して混合溶液１を得る工程と、（Ｃ）増粘剤含有水溶液を調製して前記混合溶液１に添加して混合溶液２を得る工程と、（Ｄ）混合溶液２に水を添加して濃度調整し、必要により、ｐＨ緩衝剤を添加して混合溶液３を得る工程と、（Ｅ）該混合溶液３を加熱する工程と、（Ｆ）加熱した混合溶液３を４０℃以下に冷却する工程と、を有する、生姜入り液体飲料を製造する方法が提供される。
According to the present invention, (A) a step of preparing a ginger solution by dissolving ginger, citric acid, and sugar in water, and (B) a dispersion in which starch and / or modified starch are dispersed in water, Adding to the ginger solution to obtain the mixed solution 1, (C) preparing a thickener-containing aqueous solution and adding it to the mixed solution 1 to obtain the mixed solution 2, and (D) water to the mixed solution 2. Is added to adjust the concentration, and if necessary, a pH buffer is added to obtain the mixed solution 3; (E) the mixed solution 3 is heated; and (F) the heated mixed solution 3 is heated to 40 ° C. The method of manufacturing the liquid drink containing a ginger which has the process to cool below is provided.
本発明の生姜入り液体飲料は、飲料自体のｐＨと酸度を特定の値に制御しているので、加温販売に適した十分な静菌作用を保持しつつ、粉末状製品から作った生姜湯と遜色のないとろみや風味を有し、手軽に屋外でも飲用できるという優れた効果を有する。
Since the liquid beverage containing ginger of the present invention controls the pH and acidity of the beverage itself to specific values, ginger bath made from a powdered product while maintaining a sufficient bacteriostatic action suitable for warm sales It has an excellent effect that it can be drunk easily outdoors even if it has a darkness and flavor that is not inferior.
以下、本発明を更に詳細に説明する。
本発明の生姜入り液体飲料を得るための生姜としては、種類や産地は限定されず、大生姜、中生姜、小生姜、ひね生姜、新生姜、及び金時生姜のいずれも使用でき、これらを２種以上混合使用してもよい。具体的には、これらの生姜から生姜汁や生姜エキス抽出物等を得て、原料として使用することができる。
なお、生姜に含まれる糖分解酵素により澱粉が酵素分解されるのを抑制するため、生姜を配合前に９０℃以上に加熱して、含まれる糖分解酵素を失活させておくことが好ましい。 Hereinafter, the present invention will be described in more detail.
As the ginger for obtaining the liquid drink containing ginger of the present invention, the kind and the production area are not limited, and any of ginger, medium ginger, small ginger, hinoki ginger, new ginger, and kinki ginger can be used. Two or more kinds may be used in combination. Specifically, ginger juice, ginger extract extract and the like can be obtained from these ginger and used as a raw material.
In addition, in order to suppress starch from being enzymatically decomposed by the glycolytic enzyme contained in ginger, it is preferable to heat the ginger to 90 ° C. or higher before mixing to inactivate the contained glycolytic enzyme.
本発明の生姜入り液体飲料を得るための生姜としては、種類や産地は限定されず、大生姜、中生姜、小生姜、ひね生姜、新生姜、及び金時生姜のいずれも使用でき、これらを２種以上混合使用してもよい。具体的には、これらの生姜から生姜汁や生姜エキス抽出物等を得て、原料として使用することができる。
なお、生姜に含まれる糖分解酵素により澱粉が酵素分解されるのを抑制するため、生姜を配合前に９０℃以上に加熱して、含まれる糖分解酵素を失活させておくことが好ましい。 Hereinafter, the present invention will be described in more detail.
As the ginger for obtaining the liquid drink containing ginger of the present invention, the kind and the production area are not limited, and any of ginger, medium ginger, small ginger, hinoki ginger, new ginger, and kinki ginger can be used. Two or more kinds may be used in combination. Specifically, ginger juice, ginger extract extract and the like can be obtained from these ginger and used as a raw material.
In addition, in order to suppress starch from being enzymatically decomposed by the glycolytic enzyme contained in ginger, it is preferable to heat the ginger to 90 ° C. or higher before mixing to inactivate the contained glycolytic enzyme.
本発明の生姜入り液体飲料に使用する澱粉としては、例えば、馬鈴薯澱粉、タピオカ澱粉、とうもろこし澱粉、小麦澱粉などの一般的に利用される各種澱粉を挙げることができ、これらを２種以上混合使用してもよい。
また、生姜入り液体飲料の加温販売期間が数日以上に渡る場合には、熱による粘度低下の少ない、加工デンプンを使用することが望ましい。加工デンプンとしては、例えば、アセチル化アジピン酸架橋澱粉、アセチル化酸化澱粉、アセチル化リン酸架橋澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、ヒドロキシプロピル澱粉、リン酸架橋澱粉、リン酸化澱粉、及びリン酸モノエステル化リン酸架橋澱粉等が使用可能であり、これらを２種以上混合使用してもよい。耐酸性、耐熱性に優れたリン酸架橋澱粉を使用することが特に好ましい。 Examples of the starch used in the liquid beverage containing ginger of the present invention include various commonly used starches such as potato starch, tapioca starch, corn starch, and wheat starch. May be.
Moreover, when the warming sales period of the liquid drink containing ginger extends over several days or more, it is desirable to use a modified starch that has little viscosity reduction due to heat. Examples of the modified starch include acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropylated phosphate crosslinked starch, hydroxypropyl starch, phosphorus Acid-crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid-crosslinked starch, and the like can be used, and two or more of these may be used in combination. It is particularly preferable to use phosphoric acid crosslinked starch having excellent acid resistance and heat resistance.
また、生姜入り液体飲料の加温販売期間が数日以上に渡る場合には、熱による粘度低下の少ない、加工デンプンを使用することが望ましい。加工デンプンとしては、例えば、アセチル化アジピン酸架橋澱粉、アセチル化酸化澱粉、アセチル化リン酸架橋澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、ヒドロキシプロピル澱粉、リン酸架橋澱粉、リン酸化澱粉、及びリン酸モノエステル化リン酸架橋澱粉等が使用可能であり、これらを２種以上混合使用してもよい。耐酸性、耐熱性に優れたリン酸架橋澱粉を使用することが特に好ましい。 Examples of the starch used in the liquid beverage containing ginger of the present invention include various commonly used starches such as potato starch, tapioca starch, corn starch, and wheat starch. May be.
Moreover, when the warming sales period of the liquid drink containing ginger extends over several days or more, it is desirable to use a modified starch that has little viscosity reduction due to heat. Examples of the modified starch include acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropylated phosphate crosslinked starch, hydroxypropyl starch, phosphorus Acid-crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid-crosslinked starch, and the like can be used, and two or more of these may be used in combination. It is particularly preferable to use phosphoric acid crosslinked starch having excellent acid resistance and heat resistance.
澱粉及び／又は加工デンプンの含有量の下限は、生姜入り液体飲料全量基準で０．０１質量％であることが好ましい。より好ましくは、０．１質量％である。また、澱粉及び／又は加工デンプンの含有量の上限は、生姜入り液体飲料全量基準で５質量％であることが好ましい。より好ましくは、３質量％である。なお、澱粉及び加工デンプンの両者を配合使用する場合は、その合計量がこの範囲に入るようにする。０．０１質量％未満では、生姜入り液体飲料のとろみが不足し、生姜湯らしさが低くなる可能性がある。また、５質量％を超える場合は、生姜入り液体飲料の粘度が高くなりすぎて、やはり、生姜湯らしさが低下する可能性がある。
The lower limit of the content of starch and / or modified starch is preferably 0.01% by mass based on the total amount of liquid beverage containing ginger. More preferably, it is 0.1 mass%. Moreover, it is preferable that the upper limit of content of starch and / or modified starch is 5 mass% on the basis of the total amount of liquid drink containing ginger. More preferably, it is 3 mass%. When both starch and modified starch are used in combination, the total amount is within this range. If it is less than 0.01% by mass, the liquid beverage containing ginger is insufficiently thick, and the ginger hot water quality may be lowered. Moreover, when it exceeds 5 mass%, the viscosity of the liquid drink containing ginger becomes too high, and there is a possibility that the quality of ginger hot water will decrease.
本発明の生姜入り液体飲料は、増粘剤をさらに含有することが好ましい。該増粘剤としては、例えば、キサンタンガム、アウレオバシジウム培養液、アグロバクテリウムスクシノグリカン、アマシードガム、アラビアガム、アラビノガラクタン、アルギン酸、アルギン酸ナトリウム、アルギン酸プロピレングリコールエステル、ウェランガム、エレミ樹脂、オクテニルコハク酸デンプンナトリウム、オクラ抽出物、海藻セルロース、カシアガム、褐藻抽出物、ガティガム、カードラン、カラギナン、カラヤガム、カルボキシメチルセルロースカルシウム、カルボキシメチルセルロースナトリウム、カロブビーンガム、キチン、キトサン、グァーガム、グァーガム酵素分解物、グルコサミン、グルテン、グルテン分解物、酵母細胞壁、コンニャクイモ抽出物、サイリウムシードガム、酢酸デンプン、サツマイモセルロース、サバクヨモギシードガム、ジェランガム、ダイズ多糖類、タマリンドシードガム、タラガム、デキストラン、デンプングリコール酸ナトリウム、トラガントガム、トロロアオイ、ナタデココ、納豆菌ガム、微小繊維状セルロース、ファーセレラン、フクロノリ抽出物、プルラン、ペクチン、ポリアクリル酸ナトリウム、マクロホモプシスガム、マンナン、メチルセルロース、モモ樹脂、ラムザンガム、レバン、レンネットカゼインを挙げることができ、これらを２種以上混合使用してもよい。なお、澱粉の沈降防止等の相性の点で、特に好ましくはキサンタンガム及びペクチンであり、最も好ましくはキサンタンガムである。増粘剤は、主として、生姜入り液体飲料保存中の澱粉の沈降防止、及び加温による飲料粘度低下の防止の働きをする。
The liquid beverage containing ginger of the present invention preferably further contains a thickener. Examples of the thickener include xanthan gum, aureobasidium culture solution, Agrobacterium succinoglycan, gama seed gum, gum arabic, arabinogalactan, alginic acid, sodium alginate, propylene glycol ester alginate, welan gum, elemi resin, octenyl succinic acid Sodium starch, okra extract, seaweed cellulose, cassia gum, brown algae extract, gati gum, curdlan, carrageenan, caraya gum, carboxymethyl cellulose calcium, carboxymethyl cellulose sodium, carob bean gum, chitin, chitosan, gua gum, gua gum enzyme digest, glucosamine, gluten, Gluten degradation product, yeast cell wall, cornflower extract, psyllium seed gum, starch acetate, sweet potato cellulo , Mackerel seed gum, gellan gum, soy polysaccharides, tamarind seed gum, tara gum, dextran, sodium starch glycolate, tragacanth gum, taro aoi, natto deco, natto fungus gum, microfibrous cellulose, fur celerin, fukuronori extract, pullulan, pectin , Sodium polyacrylate, macrohomopsis gum, mannan, methylcellulose, peach resin, rhamzan gum, levan, and rennet casein. These may be used in combination of two or more. In addition, xanthan gum and pectin are particularly preferable from the viewpoint of compatibility such as prevention of settling of starch, and xanthan gum is most preferable. The thickener mainly functions to prevent starch sedimentation during storage of liquid beverage containing ginger and to prevent a decrease in beverage viscosity due to heating.
増粘剤の含有量の下限は、生姜入り液体飲料全量基準で０．０１質量％であることが好ましい。より好ましくは、０．０２質量％である。また、増粘剤の含有量の上限は、生姜入り液体飲料全量基準で０．５質量％であることが好ましい。より好ましくは、０．２質量％である。０．０１質量％未満では、上記澱粉の沈降防止、及び加温による飲料粘度低下の防止の効果が不足し、０．５質量％を超えると、生姜入り液体飲料の粘度が高くなりすぎて、生姜湯らしさや飲料自体の風味が低下する可能性がある。
The lower limit of the content of the thickener is preferably 0.01% by mass based on the total amount of the liquid beverage containing ginger. More preferably, it is 0.02 mass%. Moreover, it is preferable that the upper limit of content of a thickener is 0.5 mass% on the basis of the total amount of liquid drinks with ginger. More preferably, it is 0.2 mass%. If it is less than 0.01% by mass, the effect of preventing the precipitation of the starch and preventing the beverage viscosity from being lowered by heating is insufficient, and if it exceeds 0.5% by mass, the viscosity of the liquid beverage containing ginger becomes too high, There is a possibility that the quality of ginger hot water and the flavor of the beverage itself may deteriorate.
本発明の生姜入り液体飲料のｐＨ及びクエン酸酸度の調整に使用する酸味料としては、例えば、クエン酸、乳酸、酢酸及びリンゴ酸等の有機酸やその塩、リン酸等の無機酸やその塩、並びに果汁等が使用可能であり、これらを２種以上混合使用してもよい。なお、生姜湯らしさ及び飲料自体の風味等を良好に維持できる点でクエン酸及びその塩が好ましい。
Examples of the acidulant used for adjusting the pH and citric acidity of the liquid beverage containing ginger of the present invention include, for example, organic acids such as citric acid, lactic acid, acetic acid and malic acid, salts thereof, inorganic acids such as phosphoric acid, and the like Salts and fruit juices can be used, and two or more of these may be used in combination. In addition, citric acid and its salt are preferable at the point which can maintain satisfactorily hotness, the flavor of drink itself, etc. favorably.
酸味料の含有量は、生姜入り液体飲料自体のｐＨが４．０未満で、かつクエン酸酸度が０．０１～０．０８となる範囲とする。当該ｐＨは、好ましくは３．５以上、４．０未満である。また、クエン酸酸度の下限は、好ましくは０．０２であり、クエン酸酸度の上限は、好ましくは０．０５である。ｐＨが４以上であると、静菌作用が低下する恐れがある。また、クエン酸酸度が０．０１未満であると、ｐＨを４．０未満に抑えることができないため、同様に静菌作用が低下する恐れがある。一方、クエン酸酸度が０．０８を超えると、生姜入り液体飲料の酸味が強くなりすぎて、生姜湯らしさ及び飲料自体の風味が低下する可能性がある。
The content of the sour agent is in a range where the pH of the liquid beverage containing ginger itself is less than 4.0 and the citric acidity is 0.01 to 0.08. The pH is preferably 3.5 or more and less than 4.0. Further, the lower limit of the citric acidity is preferably 0.02, and the upper limit of the citric acidity is preferably 0.05. If the pH is 4 or more, the bacteriostatic action may be reduced. Moreover, since pH cannot be suppressed to less than 4.0 that a citric acidity degree is less than 0.01, there exists a possibility that a bacteriostatic action may fall similarly. On the other hand, when the acidity of citric acid exceeds 0.08, the sourness of the liquid beverage containing ginger becomes too strong, and there is a possibility that the character of ginger hot water and the flavor of the beverage itself are lowered.
ここで、クエン酸酸度とは、生姜入り液体飲料について、フェノールフタレイン指示薬を用いて水酸化ナトリウム水溶液で滴定し、クエン酸の相当量として算出した値を、重量（ｗ／ｗ）％で表した値である。
より具体的には、例えば以下のようにして算出する。
測定試料５～１５ｇを２００ｍＬ形三角フラスコに精秤し、水で適宜希釈して１％フェノールフタレイン指示薬数滴を加え、２５ｍＬビューレットに入れた０．１Ｍ水酸化ナトリウムで振り混ぜながら滴定する。３０秒間赤色が持続する点を終点とする。水素イオン濃度計を用いる場合は、マグネティックスターラーでかき混ぜながら同様に滴定し、ｐＨが８．１になったときを終点とする。クエン酸酸度は次式によって算出する。
クエン酸酸度（重量％）＝Ａ×ｆ×１００／Ｗ×０．００６４
［式中、Ａは０．１Ｍ水酸化ナトリウム溶液による滴定量（ｍＬ）、ｆは０．１Ｍ水酸化ナトリウム溶液の力価、Ｗは試料重量（ｇ）、０．００６４は０．１Ｍ水酸化ナトリウム溶液１ｍＬに相当する無水クエン酸の重量（ｇ）］ Here, the citric acidity is a value obtained by titrating with a sodium hydroxide aqueous solution using a phenolphthalein indicator for a liquid drink containing ginger and calculating the equivalent amount of citric acid in weight (w / w)%. It is the value.
More specifically, for example, the calculation is performed as follows.
Weigh accurately 5 to 15 g of the measurement sample in a 200 mL Erlenmeyer flask, dilute appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate while shaking with 0.1 M sodium hydroxide in a 25 mL burette. . The end point is the point where the red color lasts for 30 seconds. When using a hydrogen ion concentration meter, titrate in the same manner while stirring with a magnetic stirrer, and the end point is when the pH is 8.1. The citric acidity is calculated by the following formula.
Citric acidity (% by weight) = A × f × 100 / W × 0.0064
[In the formula, A is titration with 0.1 M sodium hydroxide solution (mL), f is titer of 0.1 M sodium hydroxide solution, W is sample weight (g), and 0.0064 is 0.1 M hydroxide. Weight of anhydrous citric acid corresponding to 1 mL of sodium solution (g)]
より具体的には、例えば以下のようにして算出する。
測定試料５～１５ｇを２００ｍＬ形三角フラスコに精秤し、水で適宜希釈して１％フェノールフタレイン指示薬数滴を加え、２５ｍＬビューレットに入れた０．１Ｍ水酸化ナトリウムで振り混ぜながら滴定する。３０秒間赤色が持続する点を終点とする。水素イオン濃度計を用いる場合は、マグネティックスターラーでかき混ぜながら同様に滴定し、ｐＨが８．１になったときを終点とする。クエン酸酸度は次式によって算出する。
クエン酸酸度（重量％）＝Ａ×ｆ×１００／Ｗ×０．００６４
［式中、Ａは０．１Ｍ水酸化ナトリウム溶液による滴定量（ｍＬ）、ｆは０．１Ｍ水酸化ナトリウム溶液の力価、Ｗは試料重量（ｇ）、０．００６４は０．１Ｍ水酸化ナトリウム溶液１ｍＬに相当する無水クエン酸の重量（ｇ）］ Here, the citric acidity is a value obtained by titrating with a sodium hydroxide aqueous solution using a phenolphthalein indicator for a liquid drink containing ginger and calculating the equivalent amount of citric acid in weight (w / w)%. It is the value.
More specifically, for example, the calculation is performed as follows.
Weigh accurately 5 to 15 g of the measurement sample in a 200 mL Erlenmeyer flask, dilute appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate while shaking with 0.1 M sodium hydroxide in a 25 mL burette. . The end point is the point where the red color lasts for 30 seconds. When using a hydrogen ion concentration meter, titrate in the same manner while stirring with a magnetic stirrer, and the end point is when the pH is 8.1. The citric acidity is calculated by the following formula.
Citric acidity (% by weight) = A × f × 100 / W × 0.0064
[In the formula, A is titration with 0.1 M sodium hydroxide solution (mL), f is titer of 0.1 M sodium hydroxide solution, W is sample weight (g), and 0.0064 is 0.1 M hydroxide. Weight of anhydrous citric acid corresponding to 1 mL of sodium solution (g)]
本発明の生姜入り液体飲料は、食塩を含有することもできる。食塩の含有量としては、生姜入り液体飲料全量基準で０．００１～１．０質量％が好ましい。より好ましくは０．０１質量％以上、０．１質量％以下である。この範囲であれば飲料自体の風味の向上、生姜風味の向上、生姜湯らしさの向上の効果が得られるので好ましい。
The liquid drink containing ginger of the present invention can also contain salt. The salt content is preferably 0.001 to 1.0% by mass based on the total amount of the liquid beverage containing ginger. More preferably, it is 0.01 mass% or more and 0.1 mass% or less. If it is this range, since the effect of the improvement of the flavor of drink itself, the improvement of ginger flavor, and the improvement of the ginger hot water quality is acquired, it is preferable.
本発明の生姜入り液体飲料は、その他の成分として、所望により、本発明の効果に影響を及ぼさない範囲で、果糖、ぶどう糖等の単糖類、ショ糖、乳糖、麦芽糖等の二糖類、スクラロース、アセスルファムカリウム等の高甘味度甘味料、並びにエリスリトール、マルチトール等の糖アルコールを配合しても良い。また、ビタミンＣ、ビタミンＢ６等のビタミン類、カルシウム、マグネシウム等のミネラル類、マリーゴールド、カラメル等の色素、香料等も使用可能である。
The liquid drink containing ginger of the present invention, as other components, as long as it does not affect the effects of the present invention, if desired, monosaccharides such as fructose and glucose, disaccharides such as sucrose, lactose and maltose, sucralose, High sweetness sweeteners such as acesulfame potassium and sugar alcohols such as erythritol and maltitol may be blended. In addition, vitamins such as vitamin C and vitamin B6, minerals such as calcium and magnesium, pigments such as marigold and caramel, and fragrances can also be used.
本発明の生姜入り液体飲料に使用する飲料容器は、特に限定されるものではないが、ガラス、ポリエチレンテレフタレート（ＰＥＴ）、ポリエチレン（ＰＥ）、ポリプロピレン（ＰＰ）等のプラスチック、紙、アルミ、スチール製の密封容器が挙げられる。また、容量についても特に限定はされないが、通常５０ｍＬ～１０Ｌ程度である。
The beverage container used for the liquid drink containing ginger of the present invention is not particularly limited, but is made of glass, plastics such as polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), paper, aluminum, and steel. These sealed containers are included. The capacity is not particularly limited, but is usually about 50 mL to 10 L.
本発明の生姜入り液体飲料は、ｐＨ４．０未満であるため、高温中性下で増殖する恐れのある危害菌Moorella thermoaceticaの増殖抑制が可能である。そのため、危害菌の増殖抑制目的に配合する脂肪酸エステルを配合せずに、いわゆるホット飲料として加温販売することができる。生姜入り飲料の販売に当たっては、５０～８０℃のホットベンダーあるいは保温庫で保管することができる。
Since the liquid beverage containing ginger of the present invention has a pH of less than 4.0, it is possible to suppress the growth of the harmful fungus Moorella thermothertica which may grow under high temperature neutrality. Therefore, it can be warmed and sold as a so-called hot beverage without blending a fatty acid ester blended for the purpose of inhibiting the growth of harmful bacteria. When selling beverages containing ginger, they can be stored in a hot bender at 50 to 80 ° C. or in a heat storage.
次に、本発明の生姜入り液体飲料の製造方法の実施形態について説明する。
生姜エキス、クエン酸、及び所望により糖あるいは甘味料を水に溶解して、生姜溶液（又は分散液）を調製する。次に澱粉及び／又は加工デンプンを水に分散した分散液を該生姜溶液に添加する。つづいて、所望量の増粘剤水溶液を更に添加し、水で濃度調整した後、澱粉及び／又は加工デンプンが膨潤してとろみが出るまで加温する。その後、６５℃で１０分間と同等以上の殺菌価を有する加熱殺菌を行い、容器にホットパック充填し、充填した容器を冷却することにより、又は、６５℃で１０分間と同等以上の殺菌価を有する加熱殺菌を行い、容器充填に適した温度まで冷却して、予め洗浄殺菌した容器に無菌充填することにより、本発明の一実施形態に係る生姜入り液体飲料を製造することができる。
なお、ｐＨ調整のため適当な工程において、ｐＨ緩衝剤としての、例えばクエン酸塩を添加することができる。 Next, an embodiment of a method for producing a liquid drink containing ginger according to the present invention will be described.
Ginger extract, citric acid, and optionally sugar or sweetener are dissolved in water to prepare a ginger solution (or dispersion). Next, a dispersion of starch and / or modified starch in water is added to the ginger solution. Subsequently, a desired amount of a thickener aqueous solution is further added, the concentration is adjusted with water, and the mixture is heated until the starch and / or modified starch swells and thickens. Then, heat sterilization having a sterilization value equal to or better than 65 minutes at 65 ° C., filling the container with a hot pack, and cooling the filled container, or having a sterilization value equal to or better than 65 minutes at 65 ° C. The liquid beverage containing ginger according to one embodiment of the present invention can be manufactured by performing heat sterilization, cooling to a temperature suitable for container filling, and aseptically filling a container that has been previously washed and sterilized.
In addition, in a suitable process for pH adjustment, for example, citrate as a pH buffering agent can be added.
生姜エキス、クエン酸、及び所望により糖あるいは甘味料を水に溶解して、生姜溶液（又は分散液）を調製する。次に澱粉及び／又は加工デンプンを水に分散した分散液を該生姜溶液に添加する。つづいて、所望量の増粘剤水溶液を更に添加し、水で濃度調整した後、澱粉及び／又は加工デンプンが膨潤してとろみが出るまで加温する。その後、６５℃で１０分間と同等以上の殺菌価を有する加熱殺菌を行い、容器にホットパック充填し、充填した容器を冷却することにより、又は、６５℃で１０分間と同等以上の殺菌価を有する加熱殺菌を行い、容器充填に適した温度まで冷却して、予め洗浄殺菌した容器に無菌充填することにより、本発明の一実施形態に係る生姜入り液体飲料を製造することができる。
なお、ｐＨ調整のため適当な工程において、ｐＨ緩衝剤としての、例えばクエン酸塩を添加することができる。 Next, an embodiment of a method for producing a liquid drink containing ginger according to the present invention will be described.
Ginger extract, citric acid, and optionally sugar or sweetener are dissolved in water to prepare a ginger solution (or dispersion). Next, a dispersion of starch and / or modified starch in water is added to the ginger solution. Subsequently, a desired amount of a thickener aqueous solution is further added, the concentration is adjusted with water, and the mixture is heated until the starch and / or modified starch swells and thickens. Then, heat sterilization having a sterilization value equal to or better than 65 minutes at 65 ° C., filling the container with a hot pack, and cooling the filled container, or having a sterilization value equal to or better than 65 minutes at 65 ° C. The liquid beverage containing ginger according to one embodiment of the present invention can be manufactured by performing heat sterilization, cooling to a temperature suitable for container filling, and aseptically filling a container that has been previously washed and sterilized.
In addition, in a suitable process for pH adjustment, for example, citrate as a pH buffering agent can be added.
以下本発明を実施例により説明するが、本発明はこれらに限定されない。
＜生姜入り液体飲料の評価方法＞
製造後５５℃に加温した生姜入り液体飲料について以下のように官能評価を行った。判定員として訓練されたパネリスト１１名により、以下の６項目について、下記の採点基準に従い、０～８点までの９段階で評価し、その平均点数を算出した。なお、１、３、５、及び７点は、評価が当該点数の上下の点数の間であると感じられたときの点数とした。 Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
<Evaluation method of liquid beverage with ginger>
The sensory evaluation was performed as follows about the liquid drink containing the ginger heated to 55 degreeC after manufacture. 11 panelists trained as judges were evaluated for the following 6 items according to the following scoring criteria in 9 stages from 0 to 8 points, and the average score was calculated. In addition, 1, 3, 5, and 7 points | pieces were scored when it was felt that evaluation was between the scores of the upper and lower sides of the said score.
＜生姜入り液体飲料の評価方法＞
製造後５５℃に加温した生姜入り液体飲料について以下のように官能評価を行った。判定員として訓練されたパネリスト１１名により、以下の６項目について、下記の採点基準に従い、０～８点までの９段階で評価し、その平均点数を算出した。なお、１、３、５、及び７点は、評価が当該点数の上下の点数の間であると感じられたときの点数とした。 Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
<Evaluation method of liquid beverage with ginger>
The sensory evaluation was performed as follows about the liquid drink containing the ginger heated to 55 degreeC after manufacture. 11 panelists trained as judges were evaluated for the following 6 items according to the following scoring criteria in 9 stages from 0 to 8 points, and the average score was calculated. In addition, 1, 3, 5, and 7 points | pieces were scored when it was felt that evaluation was between the scores of the upper and lower sides of the said score.
１．総合的に生姜湯らしい
８点 そう思う
６点 ややそう思う
４点 どちらとも言えない
２点 ややそう思わない
０点 そう思わない 1. 8 points that seem to be gingerhot springs 6 points I think so 4 points I can't say either 2 points I don't think so 0 points I don't think so
８点 そう思う
６点 ややそう思う
４点 どちらとも言えない
２点 ややそう思わない
０点 そう思わない 1. 8 points that seem to be ginger
２．飲料自体の風味
８点 良い
６点 やや良い
４点 どちらとも言えない
２点 やや悪い
０点 悪い 2. The taste of the beverage itself is 8 points Good 6 points Somewhat good 4 points I can't say either 2 points Somewhat bad 0 points Bad
８点 良い
６点 やや良い
４点 どちらとも言えない
２点 やや悪い
０点 悪い 2. The taste of the beverage itself is 8 points Good 6 points Somewhat good 4 points I can't say either 2 points Somewhat bad 0 points Bad
３．体が温まる
８点 そう思う
６点 ややそう思う
４点 どちらとも言えない
２点 ややそう思わない
０点 そう思わない 3. 8 points to warm up I think 6 points Somewhat agree 4 points I can't say either 2 points I don't think so 0 points I don't think so
８点 そう思う
６点 ややそう思う
４点 どちらとも言えない
２点 ややそう思わない
０点 そう思わない 3. 8 points to warm up I think 6 points Somewhat agree 4 points I can't say either 2 points I don't think so 0 points I don't think so
４．生姜風味
８点 強く感じる
６点 感じる
４点 少し感じる
２点 ほとんど感じない
０点 感じない 4). Ginger flavor 8 points I feel strongly 6 points I feel 4 points I feel a little 2 points I hardly feel 0 points I don't feel
８点 強く感じる
６点 感じる
４点 少し感じる
２点 ほとんど感じない
０点 感じない 4). Ginger flavor 8 points I feel strongly 6 points I feel 4 points I feel a little 2 points I hardly feel 0 points I don't feel
５．とろみ
８点 強く感じる
６点 感じる
４点 少し感じる
２点 ほとんど感じない
０点 感じない 5. 8 pointsthick feel 6 points feel 4 points feel a little 2 points hardly feel 0 points don't feel
８点 強く感じる
６点 感じる
４点 少し感じる
２点 ほとんど感じない
０点 感じない 5. 8 points
６．酸味
８点 強く感じる
６点 感じる
４点 少し感じる
２点 ほとんど感じない
０点 感じない 6). Sourness 8 points Strongly 6 points I feel 4 points Alittle feel 2 points I hardly feel 0 points I don't feel
８点 強く感じる
６点 感じる
４点 少し感じる
２点 ほとんど感じない
０点 感じない 6). Sourness 8 points Strongly 6 points I feel 4 points A
実施例１
（１）生姜入り液体飲料の製造
グラニュ糖１１５ｇ、生姜エキス（「国産しょうがエキスＲＸＡ６１１３３」、長岡香料社製）３ｇ、クエン酸（無水）０．０１ｇをイオン交換水約５００ｇに溶解し、続いて、２０質量％リン酸架橋澱粉（加工デンプン）（「日食ネオビス（Ｃ－６）」、日本食品化工社製）を水に分散した分散液７５ｇを添加した。その後に５ｇのグラニュ糖と０．５ｇのキサンタンガム（「サンエースＮＸＧ－Ｓ」、三栄源エフ・エフ・アイ社製）を予め粉体混合した混合物を水に溶解した「０．５質量％キサンタンガム－５質量％グラニュ糖水溶液」１００ｇを添加した。
次に、イオン交換水を用いて全量を１０００ｇとした。
このようにして得られた調合液を８０℃以上に加温することでリン酸架橋澱粉を膨潤させた後、加熱殺菌し、ＰＥＴボトル容器にホットパック充填して流水で４０℃以下まで冷却した。以上の様にして、本発明の一実施形態である実施例１に係る生姜入り液体飲料を製造した。各成分の配合率を表１に示す。 Example 1
(1) Manufacture of liquid beverage with ginger Dissolve 115 g of granulated sugar, 3 g of ginger extract (“Domestic Ginger Extract RXA61133”, manufactured by Nagaoka Fragrance), 0.01 g of citric acid (anhydrous) in about 500 g of ion-exchanged water, Then, 75 g of a dispersion in which 20% by mass phosphoric acid cross-linked starch (modified starch) (“Nippon Neobis (C-6)”, manufactured by Nippon Shokuhin Kako Co., Ltd.) was dispersed in water was added. Thereafter, a mixture prepared by previously mixing 5 g of granulated sugar and 0.5 g of xanthan gum (“SAN ACE NXG-S”, manufactured by San-Ei Gen FFI Co., Ltd.) in water was dissolved in water. 100 g of a 5% by mass aqueous granulated sugar solution was added.
Next, the total amount was made 1000 g using ion-exchanged water.
The prepared liquid thus obtained was heated to 80 ° C. or higher to swell the phosphate cross-linked starch, then sterilized by heating, hot-packed into a PET bottle container, and cooled to 40 ° C. or lower with running water. . As described above, the liquid drink containing ginger according to Example 1 which is one embodiment of the present invention was manufactured. Table 1 shows the blending ratio of each component.
（１）生姜入り液体飲料の製造
グラニュ糖１１５ｇ、生姜エキス（「国産しょうがエキスＲＸＡ６１１３３」、長岡香料社製）３ｇ、クエン酸（無水）０．０１ｇをイオン交換水約５００ｇに溶解し、続いて、２０質量％リン酸架橋澱粉（加工デンプン）（「日食ネオビス（Ｃ－６）」、日本食品化工社製）を水に分散した分散液７５ｇを添加した。その後に５ｇのグラニュ糖と０．５ｇのキサンタンガム（「サンエースＮＸＧ－Ｓ」、三栄源エフ・エフ・アイ社製）を予め粉体混合した混合物を水に溶解した「０．５質量％キサンタンガム－５質量％グラニュ糖水溶液」１００ｇを添加した。
次に、イオン交換水を用いて全量を１０００ｇとした。
このようにして得られた調合液を８０℃以上に加温することでリン酸架橋澱粉を膨潤させた後、加熱殺菌し、ＰＥＴボトル容器にホットパック充填して流水で４０℃以下まで冷却した。以上の様にして、本発明の一実施形態である実施例１に係る生姜入り液体飲料を製造した。各成分の配合率を表１に示す。 Example 1
(1) Manufacture of liquid beverage with ginger Dissolve 115 g of granulated sugar, 3 g of ginger extract (“Domestic Ginger Extract RXA61133”, manufactured by Nagaoka Fragrance), 0.01 g of citric acid (anhydrous) in about 500 g of ion-exchanged water, Then, 75 g of a dispersion in which 20% by mass phosphoric acid cross-linked starch (modified starch) (“Nippon Neobis (C-6)”, manufactured by Nippon Shokuhin Kako Co., Ltd.) was dispersed in water was added. Thereafter, a mixture prepared by previously mixing 5 g of granulated sugar and 0.5 g of xanthan gum (“SAN ACE NXG-S”, manufactured by San-Ei Gen FFI Co., Ltd.) in water was dissolved in water. 100 g of a 5% by mass aqueous granulated sugar solution was added.
Next, the total amount was made 1000 g using ion-exchanged water.
The prepared liquid thus obtained was heated to 80 ° C. or higher to swell the phosphate cross-linked starch, then sterilized by heating, hot-packed into a PET bottle container, and cooled to 40 ° C. or lower with running water. . As described above, the liquid drink containing ginger according to Example 1 which is one embodiment of the present invention was manufactured. Table 1 shows the blending ratio of each component.
（２）評価
上記のようにして製造した実施例１の生姜入り液体飲料について、上記評価方法の１．～６．の６項目について評価した。また、生姜入り液体飲料のｐＨを測定し、さらにフェノールフタレイン指示薬を用いて水酸化ナトリウム水溶液で滴定して、クエン酸の相当量としてクエン酸酸度を算出した。さらに、生姜入り液体飲料の粘度を、２５℃下、Ｂ型粘度計（ビスメトロン粘度計ＶＤＡ２型）（芝浦セムテック社製）で、６０ｒｐｍ、３０秒間のタイマー測定をした。粘度が１００ｍＰａ・ｓ未満の試料については、ローターＮｏ．１を、粘度が１００～５００ｍＰａ・ｓの試料についてはローターＮｏ．２を用いた。これらの結果を表２に示す。 (2) Evaluation About the liquid drink containing the ginger of Example 1 manufactured as mentioned above, 1. of the said evaluation method. ~ 6. 6 items were evaluated. Moreover, the pH of the liquid drink containing ginger was measured, and further titrated with an aqueous sodium hydroxide solution using a phenolphthalein indicator, and the citric acidity was calculated as the equivalent amount of citric acid. Furthermore, the viscosity of the liquid drink containing ginger was measured at 25 ° C. with a B-type viscometer (Bismetron viscometer VDA2 type) (manufactured by Shibaura Semtec Co., Ltd.) at 60 rpm for 30 seconds. For samples with a viscosity of less than 100 mPa · s, the rotor no. No. 1 for a sample with a viscosity of 100 to 500 mPa · s, rotor No. 2 was used. These results are shown in Table 2.
上記のようにして製造した実施例１の生姜入り液体飲料について、上記評価方法の１．～６．の６項目について評価した。また、生姜入り液体飲料のｐＨを測定し、さらにフェノールフタレイン指示薬を用いて水酸化ナトリウム水溶液で滴定して、クエン酸の相当量としてクエン酸酸度を算出した。さらに、生姜入り液体飲料の粘度を、２５℃下、Ｂ型粘度計（ビスメトロン粘度計ＶＤＡ２型）（芝浦セムテック社製）で、６０ｒｐｍ、３０秒間のタイマー測定をした。粘度が１００ｍＰａ・ｓ未満の試料については、ローターＮｏ．１を、粘度が１００～５００ｍＰａ・ｓの試料についてはローターＮｏ．２を用いた。これらの結果を表２に示す。 (2) Evaluation About the liquid drink containing the ginger of Example 1 manufactured as mentioned above, 1. of the said evaluation method. ~ 6. 6 items were evaluated. Moreover, the pH of the liquid drink containing ginger was measured, and further titrated with an aqueous sodium hydroxide solution using a phenolphthalein indicator, and the citric acidity was calculated as the equivalent amount of citric acid. Furthermore, the viscosity of the liquid drink containing ginger was measured at 25 ° C. with a B-type viscometer (Bismetron viscometer VDA2 type) (manufactured by Shibaura Semtec Co., Ltd.) at 60 rpm for 30 seconds. For samples with a viscosity of less than 100 mPa · s, the rotor no. No. 1 for a sample with a viscosity of 100 to 500 mPa · s, rotor No. 2 was used. These results are shown in Table 2.
比較例１及び３
各成分の配合組成を表１に示すものとした以外は、実施例１と同様の製造方法により各比較例の生姜入り液体飲料を製造した。つづいて、実施例１と同様に評価した。結果を表２に示す。 Comparative Examples 1 and 3
Except that the composition of each component was as shown in Table 1, liquid drinks with ginger for each comparative example were produced by the same production method as in Example 1. Subsequently, it was evaluated in the same manner as in Example 1. The results are shown in Table 2.
各成分の配合組成を表１に示すものとした以外は、実施例１と同様の製造方法により各比較例の生姜入り液体飲料を製造した。つづいて、実施例１と同様に評価した。結果を表２に示す。 Comparative Examples 1 and 3
Except that the composition of each component was as shown in Table 1, liquid drinks with ginger for each comparative example were produced by the same production method as in Example 1. Subsequently, it was evaluated in the same manner as in Example 1. The results are shown in Table 2.
実施例２～６、比較例２，４及び５
各成分の配合組成を表１に示すものとし、イオン交換水を用いて全量を１０００ｇとする前に、１０質量％クエン酸三ナトリウム水溶液でｐＨを実施例１とほぼ同程度の値に調整した以外は、実施例１と同様の製造方法により各実施例及び各比較例の生姜入り液体飲料を製造した。
なお、実施例６では、クエン酸の溶解と同じ段階で、食塩０．２ｇを添加した。
つづいて、実施例１と同様に評価した。結果を表２に示す。 Examples 2-6, Comparative Examples 2, 4 and 5
Table 1 shows the composition of each component, and the pH was adjusted to about the same value as in Example 1 with 10 mass% trisodium citrate aqueous solution before making the total amount 1000 g using ion-exchanged water. The liquid drink containing the ginger of each Example and each comparative example was manufactured with the manufacturing method similar to Example 1 except for.
In Example 6, 0.2 g of sodium chloride was added at the same stage as the dissolution of citric acid.
Subsequently, it was evaluated in the same manner as in Example 1. The results are shown in Table 2.
各成分の配合組成を表１に示すものとし、イオン交換水を用いて全量を１０００ｇとする前に、１０質量％クエン酸三ナトリウム水溶液でｐＨを実施例１とほぼ同程度の値に調整した以外は、実施例１と同様の製造方法により各実施例及び各比較例の生姜入り液体飲料を製造した。
なお、実施例６では、クエン酸の溶解と同じ段階で、食塩０．２ｇを添加した。
つづいて、実施例１と同様に評価した。結果を表２に示す。 Examples 2-6, Comparative Examples 2, 4 and 5
Table 1 shows the composition of each component, and the pH was adjusted to about the same value as in Example 1 with 10 mass% trisodium citrate aqueous solution before making the total amount 1000 g using ion-exchanged water. The liquid drink containing the ginger of each Example and each comparative example was manufactured with the manufacturing method similar to Example 1 except for.
In Example 6, 0.2 g of sodium chloride was added at the same stage as the dissolution of citric acid.
Subsequently, it was evaluated in the same manner as in Example 1. The results are shown in Table 2.
「とろみ」が「生姜湯らしさ」に与える影響について、リン酸架橋澱粉とキサンタンガムの有無のみが異なる、実施例４と比較例２とを比較した結果を図１に示す。図１から明らかなように、澱粉と増粘剤を含有して「とろみ」評価が高くなることによって、「生姜湯らしさ」の評価が顕著に向上することが判る。
FIG. 1 shows the result of comparison between Example 4 and Comparative Example 2, in which only the presence or absence of phosphoric acid cross-linked starch and xanthan gum is different with respect to the effect of “Toromi” on “ginger-likeness”. As is apparent from FIG. 1, it can be seen that the evaluation of “ginger hot water quality” is remarkably improved by containing starch and a thickener and increasing the “thickness” evaluation.
「クエン酸酸度」が「生姜湯らしさ」に与える影響について、実施例１～５及び比較例３～５で比較した結果を図２に示す。表２及び図２から判るように、クエン酸酸度が０．０８以下であれば、「生姜湯らしさ」の評価が３．３以上となり、クエン酸無添加で、かつ澱粉と増粘剤を含有していない比較例１（従来の生姜入り液体飲料に相当）より「生姜湯らしさ」の評価が高いものとなった。また、クエン酸酸度が０．０１～０．０５であれば、クエン酸無添加で、かつ澱粉と増粘剤を含有している比較例３（従来の生姜入り粉末飲料に相当）より「生姜湯らしさ」の評価が高いものとなった（図２）。
FIG. 2 shows the results of comparison between Examples 1 to 5 and Comparative Examples 3 to 5 regarding the influence of “citric acid acidity” on “ginger-likeness”. As can be seen from Table 2 and FIG. 2, if the citric acidity is 0.08 or less, the evaluation of “ginger hot water quality” is 3.3 or more, no citric acid is added, and starch and a thickener are contained. Evaluation of “ginger hot water quality” was higher than comparative example 1 (corresponding to a conventional liquid drink containing ginger). In addition, when the citric acidity is 0.01 to 0.05, from “Comparative example 3 (corresponding to a conventional powdered ginger-containing beverage)” containing no starch and a thickener without citric acid. The evaluation of “hot water quality” was high (FIG. 2).
「クエン酸酸度」が「飲料自体の風味」に与える影響について、実施例１～５及び比較例３～５で比較した結果を図３に示す。図３から判るように、クエン酸酸度を０．０１～０．０８の範囲とすることにより、その下限値から外れる比較例３、並びに上限値から外れる比較例４及び５と比較して、「飲料自体の風味」の評価が高くなる。
FIG. 3 shows the results of comparison between Examples 1 to 5 and Comparative Examples 3 to 5 regarding the influence of “citric acidity” on “flavor of the beverage itself”. As can be seen from FIG. 3, by setting the citric acidity in the range of 0.01 to 0.08, compared with Comparative Example 3 deviating from the lower limit, and Comparative Examples 4 and 5 deviating from the upper limit, Evaluation of the “flavor of the beverage itself” is increased.
また、食塩の有無のみが異なる、実施例２と実施例６とを比較した場合、表１から判るように、「生姜湯らしさ」、「飲料自体の風味」及び「生姜風味」の評価が、食塩を含有する実施例６の方が高く、適量の食塩を含有させることにより、より良好な生姜入り液体飲料とすることができる。
Also, when comparing Example 2 and Example 6 that differ only in the presence or absence of salt, as can be seen from Table 1, the evaluation of "ginger hot water", "flavor of the beverage itself" and "ginger flavor" Example 6 containing salt is higher, and by containing an appropriate amount of salt, a better liquid drink with ginger can be obtained.
実施例７～９，１１及び１２
各成分の配合組成を表３に示すものとした以外は、実施例１又は実施例２と同様の製造方法により各実施例の生姜入り液体飲料を製造した。
つづいて、実施例１と同様に評価した。ただし、パネリストは９名とした。結果を表４に示す。 Examples 7-9, 11 and 12
Except for the composition of each component shown in Table 3, the liquid drink containing ginger in each example was produced by the same production method as in Example 1 or Example 2.
Subsequently, it was evaluated in the same manner as in Example 1. However, there were nine panelists. The results are shown in Table 4.
各成分の配合組成を表３に示すものとした以外は、実施例１又は実施例２と同様の製造方法により各実施例の生姜入り液体飲料を製造した。
つづいて、実施例１と同様に評価した。ただし、パネリストは９名とした。結果を表４に示す。 Examples 7-9, 11 and 12
Except for the composition of each component shown in Table 3, the liquid drink containing ginger in each example was produced by the same production method as in Example 1 or Example 2.
Subsequently, it was evaluated in the same manner as in Example 1. However, there were nine panelists. The results are shown in Table 4.
実施例１０
実施例２における、「０．５質量％キサンタンガム－５質量％グラニュ糖水溶液」１００ｇの添加の代わりに、０．５ｇのペクチン（「ペクチンＹＭ－１１５－ＬＪ」、三晶社製）を約８０℃のお湯に溶解した後に室温まで冷却した、ペクチンの２質量％水溶液２５ｇを添加する以外は、実施例２と同様にして、実施例１０の生姜入り液体飲料を製造した（表３）。
つづいて、実施例１と同様に評価した。ただし、パネリストは９名とした。結果を表４に示す。 Example 10
Instead of adding 100 g of “0.5 wt% xanthan gum—5 wt% granulated sugar aqueous solution” in Example 2, 0.5 g of pectin (“Pectin YM-115-LJ”, manufactured by Sanki Co., Ltd.) A liquid drink containing ginger of Example 10 was produced in the same manner as in Example 2 except that 25 g of a 2% by weight aqueous solution of pectin dissolved in hot water at 0 ° C. and cooled to room temperature was added (Table 3).
Subsequently, it was evaluated in the same manner as in Example 1. However, there were nine panelists. The results are shown in Table 4.
実施例２における、「０．５質量％キサンタンガム－５質量％グラニュ糖水溶液」１００ｇの添加の代わりに、０．５ｇのペクチン（「ペクチンＹＭ－１１５－ＬＪ」、三晶社製）を約８０℃のお湯に溶解した後に室温まで冷却した、ペクチンの２質量％水溶液２５ｇを添加する以外は、実施例２と同様にして、実施例１０の生姜入り液体飲料を製造した（表３）。
つづいて、実施例１と同様に評価した。ただし、パネリストは９名とした。結果を表４に示す。 Example 10
Instead of adding 100 g of “0.5 wt% xanthan gum—5 wt% granulated sugar aqueous solution” in Example 2, 0.5 g of pectin (“Pectin YM-115-LJ”, manufactured by Sanki Co., Ltd.) A liquid drink containing ginger of Example 10 was produced in the same manner as in Example 2 except that 25 g of a 2% by weight aqueous solution of pectin dissolved in hot water at 0 ° C. and cooled to room temperature was added (Table 3).
Subsequently, it was evaluated in the same manner as in Example 1. However, there were nine panelists. The results are shown in Table 4.
実施例７は、ｐＨ緩衝剤であるクエン酸三ナトリウムを含有していないため、ｐＨが３．５と低い値となっている。しかし、ｐＨが実施例７より高い比較例４及び５（いずれもｐＨ３．８）と比較すると、実施例７は酸味の評価点が低く（すなわち酸っぱさをあまり感じない）、「生姜湯らしさ」も高い評価点となっている（図４）。従って、「生姜湯らしさ」の発現に対しては、ｐＨよりクエン酸酸度の制御が重要であることが判る。
Since Example 7 does not contain trisodium citrate, which is a pH buffer, the pH is a low value of 3.5. However, when compared with Comparative Examples 4 and 5 (both are pH 3.8) having a pH higher than that of Example 7, Example 7 has a low sourness evaluation score (ie, does not feel much sourness), and “ginger-likeness” Is also a high evaluation score (Fig. 4). Therefore, it can be understood that the control of the citric acidity is more important than the pH for the expression of “ginger-likeness”.
澱粉または増粘剤を変更した実施例８，９及び１０は、リン酸架橋澱粉やキサンタンガムを使用した場合より若干「生姜湯らしさ」の評価点が低いものの、澱粉及び増粘剤を含有しない比較例１及び２より「生姜湯らしさ」の評価点が高く、従来の生姜入り粉末飲料に相当する比較例３と同等の「生姜湯らしさ」を発現している。
Examples 8, 9 and 10 with modified starches or thickeners have a slightly lower score for “ginger hot water” than when phosphate-crosslinked starch or xanthan gum is used, but do not contain starch and thickeners. The evaluation score of “ginger hot water quality” is higher than in Examples 1 and 2, and “ginger hot water quality” equivalent to that of Comparative Example 3 corresponding to a conventional ginger-containing powdered drink is expressed.
実施例１１及び１２は、澱粉または増粘剤の量を変更したものである。この場合も、澱粉及び増粘剤を含有しない比較例１及び２より「生姜湯らしさ」の評価点が高く、また、従来の生姜入り粉末飲料に相当する比較例３以上の「生姜湯らしさ」を発現している。
In Examples 11 and 12, the amount of starch or thickener is changed. Also in this case, the evaluation score of “ginger hot water” is higher than those of comparative examples 1 and 2 that do not contain starch and thickener, and “ginger hot water” of comparative example 3 or higher corresponding to a conventional powdered beverage containing ginger. Is expressed.
Claims (6)
- （Ａ）生姜、及び
（Ｂ）澱粉及び/又は加工デンプン、を含有し、
飲料自体のｐＨが４．０未満であり、
該飲料自体のクエン酸酸度（重量％）が０．０１～０．０８である、
生姜入り液体飲料。 (A) ginger, and (B) starch and / or modified starch,
The pH of the beverage itself is less than 4.0,
The beverage itself has a citric acidity (% by weight) of 0.01 to 0.08.
Liquid drink with ginger. - （Ｃ）キサンタンガム、アウレオバシジウム培養液、アグロバクテリウムスクシノグリカン、アマシードガム、アラビアガム、アラビノガラクタン、アルギン酸、アルギン酸ナトリウム、アルギン酸プロピレングリコールエステル、ウェランガム、エレミ樹脂、オクテニルコハク酸デンプンナトリウム、オクラ抽出物、海藻セルロース、カシアガム、褐藻抽出物、ガティガム、カードラン、カラギナン、カラヤガム、カルボキシメチルセルロースカルシウム、カルボキシメチルセルロースナトリウム、カロブビーンガム、キチン、キトサン、グァーガム、グァーガム酵素分解物、グルコサミン、グルテン、グルテン分解物、酵母細胞壁、コンニャクイモ抽出物、サイリウムシードガム、酢酸デンプン、サツマイモセルロース、サバクヨモギシードガム、ジェランガム、ダイズ多糖類、タマリンドシードガム、タラガム、デキストラン、デンプングリコール酸ナトリウム、トラガントガム、トロロアオイ、ナタデココ、納豆菌ガム、微小繊維状セルロース、ファーセレラン、フクロノリ抽出物、プルラン、ペクチン、ポリアクリル酸ナトリウム、マクロホモプシスガム、マンナン、メチルセルロース、モモ樹脂、ラムザンガム、レバン、レンネットカゼインから選ばれる１種又は２種以上の増粘剤を含有する、請求項１に記載の生姜入り液体飲料。 (C) Xanthan gum, aureobasidium culture solution, Agrobacterium succinoglycan, gama seed gum, gum arabic, arabinogalactan, alginic acid, sodium alginate, propylene glycol ester alginate, welan gum, Elemi resin, starch sodium octenyl succinate, okra extract , Seaweed cellulose, cassia gum, brown algae extract, gati gum, curdlan, carrageenan, karaya gum, carboxymethylcellulose calcium, sodium carboxymethylcellulose, carob bean gum, chitin, chitosan, guar gum, guar gum enzyme degradation product, glucosamine, gluten, gluten degradation product, yeast cell wall , Konjac potato extract, psyllium seed gum, starch acetate, sweet potato cellulose, mackerel mugwort Gum, gellan gum, soy polysaccharides, tamarind seed gum, tara gum, dextran, sodium starch glycolate, tragacanth gum, troro aoi, nata de coco, natto bacillus, microfibrous cellulose, fur cerelan, fucronori extract, pullulan, pectin, sodium polyacrylate The liquid drink containing ginger according to claim 1, comprising one or more thickeners selected from macrohomopsis gum, mannan, methylcellulose, peach resin, rhamsan gum, levan, and rennet casein.
- 食塩を含有する、請求項１又は２に記載の生姜入り液体飲料。 The liquid drink containing ginger according to claim 1 or 2, comprising salt.
- 前記（Ｂ）成分の含有量が飲料全量基準で０．０１～５．０質量％である、請求項１～３いずれか一項に記載の生姜入り液体飲料。 The liquid drink with ginger according to any one of claims 1 to 3, wherein the content of the component (B) is 0.01 to 5.0 mass% based on the total amount of the beverage.
- 前記（Ｃ）成分の含有量が飲料全量基準で０．０１～０．５質量％である、請求項２、又は請求項２を引用する請求項３若しくは４に記載の生姜入り液体飲料。 The liquid drink containing ginger according to claim 2 or claim 2, wherein the content of the component (C) is 0.01 to 0.5% by mass based on the total amount of the beverage.
- 加温販売用であることを特徴とする、請求項１～５いずれか一項に記載の生姜入り液体飲料。 6. The liquid drink with ginger according to any one of claims 1 to 5, which is for warm sales.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015532882A JP6588824B2 (en) | 2013-08-23 | 2014-08-20 | Liquid drink with ginger |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013172815 | 2013-08-23 | ||
| JP2013-172815 | 2013-08-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2015025898A1 true WO2015025898A1 (en) | 2015-02-26 |
Family
ID=52483669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2014/071803 WO2015025898A1 (en) | 2013-08-23 | 2014-08-20 | Ginger-containing beverage |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6588824B2 (en) |
| TW (1) | TWI690269B (en) |
| WO (1) | WO2015025898A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017012076A (en) * | 2015-06-30 | 2017-01-19 | 株式会社 伊藤園 | Ginger composition for beverage, and production process therefor |
| JP2017158542A (en) * | 2016-03-04 | 2017-09-14 | 伸人 鷲尾 | Method for producing beverage, beverage production device, and beverage |
| JPWO2017030206A1 (en) * | 2015-08-20 | 2018-06-07 | 三栄源エフ・エフ・アイ株式会社 | Welan gum-containing composition |
| CN111698914A (en) * | 2018-02-09 | 2020-09-22 | 三得利控股株式会社 | Liquid oral composition containing collagen peptide and method for reducing sour taste of liquid oral composition |
| US10869492B2 (en) | 2016-03-04 | 2020-12-22 | Nobuto Washio | Beverage product and method and apparatus for producing beverage product |
| WO2022130309A1 (en) * | 2020-12-17 | 2022-06-23 | Gimber Bv | Method for preparing a ginger-containing beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63258554A (en) * | 1987-04-17 | 1988-10-26 | Kumamoto Pref Gov | Clear ginger solution and production thereof |
| WO2000041579A1 (en) * | 1999-01-13 | 2000-07-20 | Takara Shuzo Co., Ltd. | Spice-containing drinks |
| JP2004283143A (en) * | 2003-03-25 | 2004-10-14 | Morinaga & Co Ltd | Method for producing sweet-tasting freeze-dried food |
| JP2011152063A (en) * | 2010-01-26 | 2011-08-11 | Ito En Ltd | Method for inhibiting color deterioration of ginger juice, ginger juice-containing beverage, and method for producing the same |
| JP2013090603A (en) * | 2011-10-27 | 2013-05-16 | Yakult Honsha Co Ltd | Flavor improver of ginger-containing beverage |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008283886A (en) * | 2007-05-16 | 2008-11-27 | Tatsuuma-Honke Brewing Co Ltd | Method for producing amazake |
| CN102342324B (en) * | 2011-10-12 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | Acidic milk beverage containing ginger extracting solution and preparation method thereof |
-
2014
- 2014-08-20 WO PCT/JP2014/071803 patent/WO2015025898A1/en active Application Filing
- 2014-08-20 JP JP2015532882A patent/JP6588824B2/en active Active
- 2014-08-22 TW TW103128967A patent/TWI690269B/en active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63258554A (en) * | 1987-04-17 | 1988-10-26 | Kumamoto Pref Gov | Clear ginger solution and production thereof |
| WO2000041579A1 (en) * | 1999-01-13 | 2000-07-20 | Takara Shuzo Co., Ltd. | Spice-containing drinks |
| JP2004283143A (en) * | 2003-03-25 | 2004-10-14 | Morinaga & Co Ltd | Method for producing sweet-tasting freeze-dried food |
| JP2011152063A (en) * | 2010-01-26 | 2011-08-11 | Ito En Ltd | Method for inhibiting color deterioration of ginger juice, ginger juice-containing beverage, and method for producing the same |
| JP2013090603A (en) * | 2011-10-27 | 2013-05-16 | Yakult Honsha Co Ltd | Flavor improver of ginger-containing beverage |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017012076A (en) * | 2015-06-30 | 2017-01-19 | 株式会社 伊藤園 | Ginger composition for beverage, and production process therefor |
| JPWO2017030206A1 (en) * | 2015-08-20 | 2018-06-07 | 三栄源エフ・エフ・アイ株式会社 | Welan gum-containing composition |
| JP7045189B2 (en) | 2015-08-20 | 2022-03-31 | 三栄源エフ・エフ・アイ株式会社 | Welan gum-containing composition |
| JP2017158542A (en) * | 2016-03-04 | 2017-09-14 | 伸人 鷲尾 | Method for producing beverage, beverage production device, and beverage |
| US10869492B2 (en) | 2016-03-04 | 2020-12-22 | Nobuto Washio | Beverage product and method and apparatus for producing beverage product |
| CN111698914A (en) * | 2018-02-09 | 2020-09-22 | 三得利控股株式会社 | Liquid oral composition containing collagen peptide and method for reducing sour taste of liquid oral composition |
| WO2022130309A1 (en) * | 2020-12-17 | 2022-06-23 | Gimber Bv | Method for preparing a ginger-containing beverage |
| BE1028911B1 (en) * | 2020-12-17 | 2022-07-19 | Gimber Bv | PROCEDURE FOR PREPARING A GINGER-CONTAINING BEVERAGE |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI690269B (en) | 2020-04-11 |
| JP6588824B2 (en) | 2019-10-09 |
| TW201513800A (en) | 2015-04-16 |
| JPWO2015025898A1 (en) | 2017-03-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6588824B2 (en) | Liquid drink with ginger | |
| JP3607240B2 (en) | Drink jelly | |
| JP5411996B1 (en) | Solid content container beverage and method for producing the same | |
| JP4675852B2 (en) | Thickener for liquid composition | |
| JP2013055890A (en) | Beverage | |
| JP3540299B2 (en) | Acid milk gel composition | |
| JPWO2015166781A1 (en) | Thickener, function imparting method, thickening method and food | |
| JP2022001070A (en) | Method for inhibiting irritation of vinegar | |
| JP2011097873A (en) | Fruit juice drink and method for producing the same | |
| JP5649194B2 (en) | Gellan water dispersion | |
| JP5820918B1 (en) | Packaged beverage for warming sale and method for producing the same | |
| JP2015512267A (en) | Creamer composition comprising protein and hydroxypropyl starch | |
| JP6080402B2 (en) | Powder whitener. | |
| JP2008011760A (en) | Cocoa beverage composition for hermetically sealed package | |
| JP2005176749A (en) | Gelling agent for drink jelly and drink jelly | |
| WO2017122584A1 (en) | Water-based carbonated beverage | |
| JP4000173B1 (en) | Syrup for fruit preparation | |
| JP2012065610A (en) | Jelly-containing beverage loaded in container to be heated for sale, and method for producing the same | |
| JP6850680B2 (en) | Instant powder amazake drink | |
| JP4412579B2 (en) | Milk flavored acidic beverage and material for obtaining the same | |
| JP6325795B2 (en) | Containerized tea beverage | |
| JP2004194671A (en) | Sour milk gel composition | |
| JP5864854B2 (en) | Method for producing starch-containing beverage | |
| JP2019136036A (en) | Liquid food | |
| JP7309507B2 (en) | JELLY BEVERAGE, METHOD FOR PRODUCING JELLY BEVERAGE, AND METHOD FOR IMPROVING TEXTURE |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 14837489 Country of ref document: EP Kind code of ref document: A1 |
|
| ENP | Entry into the national phase |
Ref document number: 2015532882 Country of ref document: JP Kind code of ref document: A |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 14837489 Country of ref document: EP Kind code of ref document: A1 |