WO2019181824A1 - 飲料、容器詰め飲料、および飲料中の不溶性固形分の分散方法 - Google Patents
飲料、容器詰め飲料、および飲料中の不溶性固形分の分散方法 Download PDFInfo
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- WO2019181824A1 WO2019181824A1 PCT/JP2019/011076 JP2019011076W WO2019181824A1 WO 2019181824 A1 WO2019181824 A1 WO 2019181824A1 JP 2019011076 W JP2019011076 W JP 2019011076W WO 2019181824 A1 WO2019181824 A1 WO 2019181824A1
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- 239000001530 fumaric acid Substances 0.000 description 1
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- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 239000011521 glass Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
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- IJKRDVKGCQRKBI-ZWKOTPCHSA-N lactobacillic acid Chemical compound CCCCCC[C@H]1C[C@H]1CCCCCCCCCC(O)=O IJKRDVKGCQRKBI-ZWKOTPCHSA-N 0.000 description 1
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- 235000005985 organic acids Nutrition 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
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
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
Definitions
- the present invention relates to beverages, container-packed beverages, and methods for dispersing insoluble solids in beverages.
- ingredients blended in beverages are blended from the viewpoints of palatability, appearance, storage stability, and the like.
- ingredients blended in beverages may contain insoluble solids, and such insoluble solids precipitate or agglomerate to impair the appearance of beverages.
- problems such as non-uniform density and reduced palatability.
- Patent Document 1 discloses a technique for adding agar and paste to disperse insoluble solids in liquid food.
- Patent Document 1 discloses that agar and a paste are used in combination, but the paste is used for producing hardness and viscosity, and cannot disperse insoluble solids. It has been pointed out.
- the present inventors have found that agar, thickening polysaccharides and insoluble solids are obtained in a predetermined manner.
- the present invention was completed by finding that there are conditions for obtaining good dispersibility by blending in proportions.
- invention 1 Including agar, thickening polysaccharide and insoluble solids, the agar content (mass%), thickening polysaccharide content (mass%) and insoluble solids content (mass%) have the following conditional expressions 1 to 5
- a beverage is provided that is in a range that meets the requirements.
- Condition 1 0.001 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.01 (mass%)
- Condition 2 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.05 (mass%)
- Condition 3 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.035 (mass%)
- Condition 4 2 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 50
- Condition 5 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 35
- the agar content (mass%), thickening polysaccharide content (mass%) and insoluble solids content (mass%) have the following conditional expressions 6 to 10
- a beverage is provided that is in a range that meets the requirements.
- Condition 6 0.01 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.2 (mass%)
- Condition 7 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.1 (mass%)
- Condition 8 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.04 (mass%)
- Condition 9 0.1 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 5
- Condition 10 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 3.5
- invention 3 Including agar, thickening polysaccharide and insoluble solids, the agar content (mass%), thickening polysaccharide content (mass%) and insoluble solids content (mass%) have the following conditional expressions 11 to 15: A beverage is provided that is in a range that meets the requirements.
- Condition 11 0.2 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.4 (mass%)
- Condition 12 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.05 (mass%)
- Condition 13 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.035 (mass%)
- Condition 14 0.05 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 0.25
- Condition 15 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 0.175
- invention 4 a container-packed beverage in which the beverage is filled in a container is provided.
- invention 5 there is provided a method for dispersing insoluble solids in a beverage, comprising agar, thickening polysaccharide and insoluble solids, and preparing the beverage so as to satisfy the following conditions 16-20.
- Condition 16 0.001 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.01 (mass%)
- Condition 17 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.05 (mass%)
- Condition 18 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.035 (mass%)
- Condition 19 2 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 50
- Condition 20 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 35
- invention 6 there is provided a method for dispersing insoluble solids in a beverage, comprising agar, thickening polysaccharide and insoluble solids, and preparing the beverage so as to satisfy the following conditions 21 to 25: Condition 21: 0.01 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.2 (mass%) Condition 22: 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.1 (mass%) Condition 23: 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.04 (mass%) Condition 24: 0.1 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 5 Condition 25: 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 3.5
- invention 7 there is provided a method for dispersing insoluble solids in a beverage, comprising agar, thickening polysaccharide and insoluble solids, and preparing the beverage so as to satisfy the following conditions 26-30.
- Condition 26 0.2 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.4 (mass%)
- Condition 27 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.05 (mass%)
- Condition 28 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.035 (mass%)
- Condition 29 0.05 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 0.25
- Condition 30 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 0.175
- the preferable form of this invention can ensure the dispersibility of an insoluble solid content, ie, redispersibility, or can suppress the precipitation formation of an insoluble solid content.
- the beverage of the present invention contains agar and insoluble solids.
- the beverage include lactic acid bacteria beverages, various bacterial cell-containing beverages (eg, lactic acid bacteria-containing beverages), carbonated beverages, tea beverages, coffee beverages, functional beverages, sports beverages, and the like.
- it is preferable that it is a microbial cell containing drink from a viewpoint of disperse
- Insoluble solids are substances that are insoluble in liquids.
- the insoluble solid content include microbial cells and processed microbial cells. Moreover, it is preferable that it is a microbial cell and / or the processed material of a microbial cell.
- the processed microbial cell product include a destroyed microbial cell product.
- examples of the cells include lactic acid bacteria and yeast cells.
- lactic acid bacteria include bifidobacteria as lactic acid bacteria in a broad sense.
- the bacterial cells of lactic acid bacteria are not limited as long as they are generally used in foods and drinks.
- insoluble solids described above from the viewpoint of effectively obtaining good dispersibility (redispersibility or precipitation suppression) in relation to agar and thickening polysaccharides, cells, treated cells, bacteria Mention the destruction of the body.
- the lower limit of the preferable blending amount of the insoluble solid content is not particularly limited, but is preferably 0.001% by mass or more with respect to the whole beverage from the viewpoint that the insoluble solid content improves functionality.
- the lower limit value of the content (% by mass) of the more preferable insoluble solid content is 0.001% by mass or more, 0.002% by mass or more, 0.003% by mass or more, 0.005% by mass or more, in order of preference. 01% by mass or more, 0.02% by mass or more, 0.05% by mass or more, 0.06% by mass or more, 0.07% by mass or more, 0.08% by mass or more, 0.09% by mass or more, 0.1% It is at least 0.15% by mass.
- the upper limit value of the content (% by mass) of the more preferable insoluble solid content is 0.4% by mass or less, 0.3% by mass or less, 0.25% by mass or less, 0.22% by mass or less, It is 0.2 mass% or less.
- Agar is produced from red algae such as Aegusa and Ogonori.
- the raw material for agar used in the present invention is not particularly limited, and one or a combination of two or more raw materials may be used.
- a typical industrial method for producing agar two methods, a freezing method and a pressure dewatering method, are exemplified by gelling the clarified liquid obtained by extracting the raw seaweed and then removing the water.
- any form such as powder agar, flake agar, solid agar, horn agar, and thread agar may be used.
- the preferable lower limit (mass%) of the agar content is 0.02 mass% or more, 0.023 mass% or more, 0.025 mass% in the order of preference from the viewpoint of obtaining good dispersibility. That's it.
- the preferable upper limit (mass%) of the agar content is 1.0% by mass or less, 0.00% in order of preference from the viewpoint of obtaining good dispersibility while maintaining the functions, flavors, and palatability of the beverage.
- a thickening polysaccharide is a polysaccharide that imparts viscosity to an aqueous liquid and is a kind of thickening stabilizer.
- the thickening polysaccharide from the viewpoint of obtaining dispersibility, for example, gelatin, pectin, carrageenan, galactomannan, soybean polysaccharide, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, guar gum, tamarind seed gum, tamarind cam Arabic gum, tara gum, alginate and the like.
- it is preferable that it is 1 type (s) or 2 or more types chosen from pectin, carrageenan, locust bean gum, xanthan gum, guar gum, tamarind seed gum, tamarind cam, and gum arabic.
- galactomannan for example, one or more kinds selected from locust bean gum, tara gum, and guar gum. preferable.
- the preferable lower limit of the content (mass%) of the thickening polysaccharide is 0.0025 mass% or more, 0.003 mass% or more, 0.004 mass% or more in the preferred order from the viewpoint of obtaining good dispersibility. They are 0.005 mass% or more, 0.007 mass% or more, 0.01 mass% or more, and 0.015 mass% or more.
- the preferable upper limit of the content (mass%) of the thickening polysaccharide is 0.04 mass% or less, 0.035 mass% or less, 0.03 mass% or less, 0.025 mass% or less, 0.02% by mass or less. By setting it to the upper limit value or less, good dispersibility can be obtained while maintaining the functions, flavors, and palatability of the beverage.
- the beverage according to the present invention includes “agar content (% by mass) (agar content / insoluble solid content) relative to insoluble solid content (mass%)” and “insoluble solid content (mass%). %)) Of the thickening polysaccharide (mass%) (thickening polysaccharide content / insoluble solid content). Specifically, it is as follows. In addition, the preferable range in the following conditions changes according to the preferable content of each component mentioned above.
- Condition 1 0.001 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.01 (mass%)
- Condition 2 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.05 (mass%)
- Condition 3 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.035 (mass%)
- Condition 4 2 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 50
- Condition 5 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 35
- condition 6 when the condition 6 is satisfied, the beverage of the present invention further satisfies the conditions 7 to 10.
- Condition 6 0.01 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.2 (mass%)
- Condition 7 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.1 (mass%)
- Condition 8 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.04 (mass%)
- Condition 9 0.1 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 5
- Condition 10 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 3.5
- Condition 11 0.2 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.4 (mass%)
- Condition 12 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.05 (mass%)
- Condition 13 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.035 (mass%)
- Condition 14 0.05 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 0.25
- Condition 15 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 0.175
- the dispersibility can be easily improved while improving the balance of the palatability of the beverage.
- the upper limit value or less it is possible to improve the function and palatability of the beverage while maintaining the flavor of the beverage and to maintain good dispersibility.
- thickening polysaccharide content / insoluble solid content by setting the above (thickening polysaccharide content / insoluble solid content) to the lower limit value or more, dispersibility due to the synergistic effect of the thickening polysaccharide and the agar can be easily obtained.
- the upper limit value or less it is possible to maintain good dispersibility while improving the function and taste of the beverage.
- the beverage of the present invention has a predetermined agar content, a thickening polysaccharide content, (agar content / insoluble solid content) and (thickening polysaccharide content / Satisfactory dispersibility (redispersibility or precipitation suppression) is obtained by satisfying both the insoluble solid content.
- the present invention has found the conditions under which good dispersibility can be obtained when agar, thickening polysaccharide and insoluble solids are mixed appropriately.
- the beverage of the present invention can obtain good dispersibility without using an emulsifier as an essential component, it is possible to suppress a decrease in the flavor of the beverage and the occurrence of a different taste that may occur when a large amount of the emulsifier is blended.
- the dispersibility in the present invention is not limited to the case where precipitation of insoluble solids is suppressed (precipitation suppression / precipitation does not occur), and even if precipitation occurs, the container is shaken or vibrated. In some cases, a case where a dispersed state can be easily obtained (redispersibility is ensured) is included.
- the beverage of the present invention may be a non-carbonated beverage, but can also be made into a carbonated beverage by containing carbon dioxide gas.
- the volume of carbon dioxide gas to be added is not particularly limited, but is preferably 1.0 or more and 5.0 or less, and more preferably 2.0 or more and 4.0 or less.
- the gas volume refers to a value obtained by dividing the volume of carbon dioxide dissolved in the carbonated beverage at 1 atm and 20 ° C. by the volume of the carbonated beverage.
- the pH (20 ° C.) of the beverage of the present invention is not particularly limited as long as it is acidic, but is preferably less than 6.5, more preferably less than 6, more preferably less than 4.6, and even more preferably less than 4.5. Particularly preferred is less than 4.2.
- pH adjustment is not necessary if the pH falls within the above range depending on the raw materials used, but if not within the above range, pH adjustment is performed using a pH adjuster.
- the lower limit is preferably 3.0 or more.
- an organic or inorganic edible acid or a salt thereof generally used as a sour agent may be used.
- citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, succinic acid examples thereof include acids, organic acids such as gluconic acid, inorganic acids such as phosphoric acid, and sodium salts, calcium salts, potassium salts, and the like thereof.
- the usage-amount of a pH adjuster will not be specifically limited if it can be set as desired pH, and is a range which does not affect the flavor of a drink.
- the Brix value of the beverage of the present invention is not particularly limited, but is preferably 0.1 to 16, more preferably 0.1 to 15, and further preferably 0.1 to 12 from the viewpoint of achieving an appropriate calorie while improving the flavor. preferable.
- the Brix value (Bx) is an indication of a refractometer for sugar at 20 ° C., for example, a value (Bx) measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.).
- beverage of the present invention in addition to insoluble solids, agar, thickening polysaccharides, etc., other raw materials usually used in general beverages can be appropriately selected and blended unless the desired effect is impaired. it can.
- monosaccharides glucose, fructose, xylose, galactose, etc.
- disaccharides saccharide, maltose, lactose, trehalose, Isomaltulose, etc.
- oligosaccharides fructo-oligosaccharides, maltooligosaccharides, isomaltoligosaccharides, galactooligosaccharides, coupling sugars, etc.
- sugar alcohols erythritol, xylitol, sorbitol, maltitol, lactitol, reduced isomaltulose, reduced starch syrup, etc.
- Isomerized sugars such as fructose glucose liquid sugar and the like may be blended.
- blend high intensity sweeteners such as sucralose, aspartame, acesulfame potassium
- a transparent fruit juice or the like can be blended in the beverage of the present invention.
- antioxidants tocopherol, ascorbic acid, cysteine hydrochloride, etc.
- flavors lemon flavor, orange flavor, grape flavor, peach flavor, apple flavor, etc.
- Pigments carotenoid pigments, anthocyanin pigments, safflower pigments, gardenia pigments, caramel pigments, various synthetic colorants, etc.
- functional ingredients such as vitamins (vitamin B group, vitamin C, vitamin E, vitamin D, etc.), minerals (calcium, potassium, magnesium, etc.), dietary fiber, etc. are added. May be.
- the container-packed beverage of the present invention is obtained by filling a container with the beverage described above.
- a known container that can seal a beverage can be appropriately selected and used.
- a sealed container made of glass, paper, plastic (polyethylene terephthalate (PET) or the like), aluminum, steel, or the like, or a composite material or a laminated material thereof can be given.
- the kind of container is not specifically limited, For example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle etc. are mentioned.
- the color of the container is preferably transparent, and more preferably colorless and transparent.
- the capacity of the container is appropriately set in consideration of the beverage function, palatability, blending amount of insoluble solids, and the like, and examples thereof include 50 ml to 2 L.
- the method for dispersing insoluble solids in the beverage of the present invention includes the content of insoluble solids, the content of agar, the content of thickening polysaccharides, the content of agar relative to the content (mass%) of insoluble solids (mass%). %) (Agar content / insoluble solid content) "and" thickening polysaccharide content (mass%) relative to insoluble solid content (mass%) (thickening polysaccharide content / insoluble solid content). " Content) ”. Thereby, the favorable dispersibility of the insoluble solid content of a drink comes to be obtained.
- Condition 16 0.001 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.01 (mass%)
- Condition 17 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.05 (mass%)
- Condition 18 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.035 (mass%)
- Condition 19 2 ⁇ agar content (mass%) / insoluble solid content (mass%) ⁇ 50
- Condition 20 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 35
- Another method of the present invention is a method for dispersing insoluble solids in a beverage, wherein the beverage is prepared so as to satisfy the following conditions 21 to 25.
- Condition 21 0.01 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.2 (mass%)
- Condition 23 0 (mass%) ⁇ thickening polysaccharide content (mass%) ⁇ 0.04 (mass%)
- Condition 25 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 3.5
- another method of the present invention is a method for dispersing insoluble solids in a beverage, comprising agar, thickening polysaccharides and insoluble solids, and preparing the beverage to satisfy the following conditions 26-30.
- Condition 26 0.2 (mass%) ⁇ insoluble solid content (mass%) ⁇ 0.4 (mass%)
- Condition 27 0.02 (mass%) ⁇ agar content (mass%) ⁇ 0.05 (mass%)
- Condition 30 0 ⁇ Thickening polysaccharide content (mass%) / insoluble solid content (mass%) ⁇ 0.175
- Lactobacillus cell powder CP1563 strain crushed fungus powder described in International Publication No. 2011/155518 was used.
- ⁇ Thickened polysaccharide Roast bean gum “Product name Bistop D-4027” provided by San-Ei Gen F.F. Made by company
- Examples 5, 6, 7, 10 to 19, 20, 22, 23, and 27 to 29 were able to suppress precipitation. Moreover, although precipitation was observed in Examples 2 and 3, by shaking the container, the precipitate was completely dispersed, the floc was eliminated, and a beverage having very good redispersibility was obtained. In Examples 1, 4, 8, 9, 21, 24, 25, and 26, precipitation was observed, but by shaking the container, the precipitate was redispersed and some floc was formed, but the redispersibility was good. A beverage was obtained.
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Abstract
Description
寒天、増粘多糖類および不溶性固形分を含み、寒天含有量(質量%)、増粘多糖類含有量(質量%)および不溶性固形分含有量(質量%)が、以下の条件式1~5を満たす範囲にある、飲料が提供される。
条件1:
0.001(質量%)≦不溶性固形分含有量(質量%)<0.01(質量%)
条件2:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件3:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件4:
2≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦50
条件5:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦35
寒天、増粘多糖類および不溶性固形分を含み、寒天含有量(質量%)、増粘多糖類含有量(質量%)および不溶性固形分含有量(質量%)が、以下の条件式6~10を満たす範囲にある、飲料が提供される。
条件6:
0.01(質量%)≦不溶性固形分含有量(質量%)≦0.2(質量%)
条件7:
0.02(質量%)≦寒天含有量(質量%)≦0.1(質量%)
条件8:
0(質量%)≦増粘多糖類含有量(質量%)≦0.04(質量%)
条件9:
0.1≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦5
条件10:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦3.5
寒天、増粘多糖類および不溶性固形分を含み、寒天含有量(質量%)、増粘多糖類含有量(質量%)および不溶性固形分含有量(質量%)が、以下の条件式11~15を満たす範囲にある、飲料が提供される。
条件11:
0.2(質量%)<不溶性固形分含有量(質量%)≦0.4(質量%)
条件12:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件13:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件14:
0.05≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦0.25
条件15:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦0.175
寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件16~20を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法が提供される。
条件16:
0.001(質量%)≦不溶性固形分含有量(質量%)<0.01(質量%)
条件17:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件18:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件19:
2≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦50
条件20:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦35
寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件21~25を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法が提供される。
条件21:
0.01(質量%)≦不溶性固形分含有量(質量%)≦0.2(質量%)
条件22:
0.02(質量%)≦寒天含有量(質量%)≦0.1(質量%)
条件23:
0(質量%)≦増粘多糖類含有量(質量%)≦0.04(質量%)
条件24:
0.1≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦5
条件25:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦3.5
寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件26~30を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法が提供される。
条件26:
0.2(質量%)<不溶性固形分含有量(質量%)≦0.4(質量%)
条件27:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件28:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件29:
0.05≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦0.25
条件30:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦0.175
本発明の飲料は、寒天、および不溶性固形分を含むものである。飲料の種類としては、例えば、乳酸菌飲料、各種菌体含有飲料(例:乳酸菌含有飲料)、炭酸飲料、茶飲料、コーヒー飲料、機能性飲料、スポーツ飲料などが挙げられる。なかでも、不溶性固形分を効果的に分散させる観点から、菌体含有飲料であることが好ましい。
不溶性固形分とは、液体に不溶な物質である。
不溶性固形分としては、たとえば、菌体、および菌体の処理物等が挙げられる。また、菌体及び/又は菌体の処理物であることが好ましい。かかる菌体処理物としては、菌体破壊物が挙げられる。
寒天とは、テングサ(天草)、オゴノリなどの紅藻類を原料として製造される。本発明で使用される寒天の原料は特に限定されず、1種または2種以上の原料を組み合わせたものであってもよい。代表的な寒天の工業的な製造方法は、原料の海藻を抽出した清澄液をゲル化させた後、水を取り除く方法により冷凍法と圧搾脱水法の二つの方法が例示される。また、粉末寒天、フレーク寒天、固形寒天、角寒天、および糸寒天等のいずれの形態を用いてもよい。
増粘多糖類とは、水系の液体に粘性を付与する多糖類であり、増粘安定剤の一種である。
条件1:
0.001(質量%)≦不溶性固形分含有量(質量%)<0.01(質量%)
条件2:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件3:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件4:
2≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦50
条件5:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦35
条件6:
0.01(質量%)≦不溶性固形分含有量(質量%)≦0.2(質量%)
条件7:
0.02(質量%)≦寒天含有量(質量%)≦0.1(質量%)
条件8:
0(質量%)≦増粘多糖類含有量(質量%)≦0.04(質量%)
条件9:
0.1≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦5
条件10:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦3.5
条件11:
0.2(質量%)<不溶性固形分含有量(質量%)≦0.4(質量%)
条件12:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件13:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件14:
0.05≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦0.25
条件15:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦0.175
本発明の飲料は、非炭酸飲料であってもよいが、炭酸ガスを含有させて炭酸飲料とすることもできる。この場合、添加する炭酸ガスのガスボリュームは、特に限定されないが、1.0以上5.0以下が好ましく、2.0以上4.0以下がより好ましい。なお、ガスボリュームとは、1気圧、20℃において、炭酸飲料に溶解している炭酸ガスの体積を炭酸飲料の体積で割った値をいう。
本発明の容器詰め飲料は、上記の飲料が容器に充填されたものである。
本発明の飲料中の不溶性固形分の分散方法は、不溶性固形分の含有量、寒天含有量、増粘多糖類含有量、「不溶性固形分の含有量(質量%)に対する寒天の含有量(質量%)(寒天含有量/不溶性固形分含有量)」、及び、「不溶性固形分の含有量(質量%)に対する増粘多糖類の含有量(質量%)(増粘多糖類含有量/不溶性固形分含有量)」を規定するものである。これにより、飲料の不溶性固形分の良好な分散性が得られるようになる。
条件16:
0.001(質量%)≦不溶性固形分含有量(質量%)<0.01(質量%)
条件17:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件18:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件19:
2≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦50
条件20:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦35
条件21:
0.01(質量%)≦不溶性固形分含有量(質量%)≦0.2(質量%)
条件22:
0.02(質量%)≦寒天含有量(質量%)≦0.1(質量%)
条件23:
0(質量%)≦増粘多糖類含有量(質量%)≦0.04(質量%)
条件24:
0.1≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦5
条件25:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦3.5
条件26:
0.2(質量%)<不溶性固形分含有量(質量%)≦0.4(質量%)
条件27:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件28:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件29:
0.05≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦0.25
条件30:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦0.175
以下に示す果糖ぶどう糖液糖、無水クエン酸、クエン酸三ナトリウム、CP1563株破砕菌体、寒天、ローストビーンガムおよび水を均一になるように撹拌して、飲料のサンプルを調整した。
表1には、果糖ぶどう糖液糖、無水クエン酸、クエン酸三ナトリウム、CP1563株破砕菌体の飲料中の濃度を、表2には、寒天、増粘多糖類(ローストビーンガム)の飲料中の濃度をそれぞれ示した。
得られたサンプルを、容器に充填し、65℃、10分間加熱殺菌を行い、容器詰め飲料を得た。飲料のBxは8.0、pHは3.6であった。
・破壊処理乳酸菌菌体粉末:国際公開第2011/155518号に記載されているCP1563株破砕菌末を使用した。
・寒天:「製品名ゲルアップJ-1630」提供元三栄源エフ・エフ・アイ社製
・増粘多糖類:ローストビーンガム「製品名ビストップD-4027」提供元三栄源エフ・エフ・アイ社製
[沈殿の様子(沈殿抑制)]
製造後室温で1日間静置したものそれぞれについて、外観を目視で観察し、以下の評価基準に従い、評価した。
2 沈殿がみられなかった
1 沈殿がみられた
[再分散性]
製造後室温で1日間静置したものそれぞれについて、容器を手で軽く2回振り、直後の様子を目視で観察し、以下の評価基準に従い、評価した。
3 沈殿が完全に分散した(フロックなし)
2 沈殿が完全に分散した(フロック若干認められる)
1 容器底部に沈殿が固着物として残る。
Claims (12)
- 寒天、増粘多糖類および不溶性固形分を含み、寒天含有量(質量%)、増粘多糖類含有量(質量%)および不溶性固形分含有量(質量%)が、以下の条件式1~5を満たす範囲にある、飲料。
条件1:
0.001(質量%)≦不溶性固形分含有量(質量%)<0.01(質量%)
条件2:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件3:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件4:
2≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦50
条件5:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦35 - 寒天、増粘多糖類および不溶性固形分を含み、寒天含有量(質量%)、増粘多糖類含有量(質量%)および不溶性固形分含有量(質量%)が、以下の条件式6~10を満たす範囲にある、飲料。
条件6:
0.01(質量%)≦不溶性固形分含有量(質量%)≦0.2(質量%)
条件7:
0.02(質量%)≦寒天含有量(質量%)≦0.1(質量%)
条件8:
0(質量%)≦増粘多糖類含有量(質量%)≦0.04(質量%)
条件9:
0.1≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦5
条件10:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦3.5 - 寒天、増粘多糖類および不溶性固形分を含み、寒天含有量(質量%)、増粘多糖類含有量(質量%)および不溶性固形分含有量(質量%)が、以下の条件式11~15を満たす範囲にある、飲料。
条件11:
0.2(質量%)<不溶性固形分含有量(質量%)≦0.4(質量%)
条件12:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件13:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件14:
0.05≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦0.25
条件15:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦0.175 - 条件3、条件8、条件13において、
0.0025(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
である、請求項1~3いずれか一項に記載の飲料。 - 前記増粘多糖類が、ガラクトマンナン、大豆多糖類、キサンタンガム、タマリンドシードガム、カラギーナン、ペクチン、タマリンドガム、およびアラビアガムの中から選ばれる1種又は2種以上である、請求項1~4いずれか一項に記載の飲料。
- 前記増粘多糖類が、ローカストビーンガム、タラガム、およびグアーガムの中から選ばれる1種又は2種以上である、請求項1~5いずれか一項に記載の飲料。
- 前記不溶性固形分が、菌体及び/又は菌体の処理物である、請求項1~6いずれか一項に記載の飲料。
- 請求項1~7いずれか一項に記載の飲料が容器に充填された容器詰め飲料。
- 寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件16~20を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法。
条件16:
0.001(質量%)≦不溶性固形分含有量(質量%)<0.01(質量%)
条件17:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件18:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件19:
2≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦50
条件20:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦35 - 寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件21~25を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法。
条件21:
0.01(質量%)≦不溶性固形分含有量(質量%)≦0.2(質量%)
条件22:
0.02(質量%)≦寒天含有量(質量%)≦0.1(質量%)
条件23:
0(質量%)≦増粘多糖類含有量(質量%)≦0.04(質量%)
条件24:
0.1≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦5
条件25:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦3.5 - 寒天、増粘多糖類および不溶性固形分を含み、かつ、以下の条件26~30を満たすように飲料を調製する、飲料中の不溶性固形分の分散方法。
条件26:
0.2(質量%)<不溶性固形分含有量(質量%)≦0.4(質量%)
条件27:
0.02(質量%)≦寒天含有量(質量%)≦0.05(質量%)
条件28:
0(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
条件29:
0.05≦寒天含有量(質量%)/不溶性固形分含有量(質量%)≦0.25
条件30:
0≦増粘多糖類含有量(質量%)/不溶性固形分含有量(質量%)≦0.175 - 条件18、条件23、条件28において、下記の条件を満足する請求項9~11いずれか一項に記載の飲料中の不溶性固形分の分散方法。
0.0025(質量%)≦増粘多糖類含有量(質量%)≦0.035(質量%)
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CN112385759A (zh) * | 2020-09-22 | 2021-02-23 | 西南大学 | 紫薯蓝莓复合饮料的制备方法 |
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CN112385759A (zh) * | 2020-09-22 | 2021-02-23 | 西南大学 | 紫薯蓝莓复合饮料的制备方法 |
CN112385759B (zh) * | 2020-09-22 | 2023-03-31 | 西南大学 | 紫薯蓝莓复合饮料的制备方法 |
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