JP2789504B2 - Drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention improves the mouthfeel of beverages such as fruit drinks, coffee, cocoa, black tea, milk and fermented milk, contains a large amount of dietary fiber, and maintains the intestinal flora normally. , Low-calorie beverages that prevent obesity.

[0002]

2. Description of the Related Art In recent years, the term "functional food" is becoming popular. However, the present invention belongs to a typical functional food, and is a normal food ingredient called dietary fiber, which is not a nutrient source when eaten. It is a food having some function, for example, a function of lowering cholesterol level, normalizing blood sugar level, normalizing defecation.

[0003] Konjac is mainly composed of glucomannan. Glucomannan is an excellent dietary fiber composed of glucose and mannose and having a molecular weight of several hundred thousand, which is not digested and absorbed in the human body. It has been conventionally used as food, but since it is required to be strongly alkaline when coagulated, alkali and alkaline odors remain, and the physical properties unique to konjac have limited the range of use. On the other hand, the coagulated material is thermally irreversible and has the property of not melting even when heated. Once solidified, the solidified material has elasticity and cannot be made into a paste even by applying a crushing force.

[0004]

The present inventor has made various studies to obtain a beverage containing glucomannan coagulated product. However, the glucomannan coagulated product is strongly alkaline, and the firm coagulated product must be ground into a paste. Was difficult. In addition, when the incompletely coagulated product was mixed into a paste, the viscosity of the beverage was increased, and the smoothness peculiar to the beverage was lost.
An object of the present invention is to provide a beverage containing a glucomannan coagulated product without impairing the fluidity of the beverage and the texture unique to various beverages.

[0005]

Means for Solving the Problems The present invention has solved the above-mentioned problems, and has a constitution comprising a raw material used for beverages and a finely cut thermally irreversible coagulated material containing glucomannan as a main component. The beverage, wherein the finely cut material is 9
0% by weight or more is cut by a blade to a particle size that passes through a 160 Tyler mesh sieve, and is substantially neutral or acidic.

[0006] The beverage of the present invention has a texture equivalent to that of a beverage in a common sense that can heal thirst, not give a feeling of fullness, and can be swallowed without discomfort. , Coffee, cocoa, tea,
Examples include cow's milk, fermented milk, cola and the like.

[0007] As a fine cut material of the heat irreversible coagulate added to the beverage of the present invention, an alkali agent such as lime, caustic soda, caustic potash and sodium carbonate is added to a swelling solution of glucomannan or konjac potato, and coagulated. It was made. Furthermore, polysaccharides such as carrageenan, sodium alginate, and agar are coagulable, but are thermoreversible and return to the sol upon heating, and are limited to application to jellies in the cold state alone. However, when glucomannan is blended with carrageenan, sodium alginate, polysaccharides such as agar, proteins such as soybean protein, wheat protein, milk protein and their degradation products, cellulose, starch, etc., the coagulated product is given elasticity and texture. It has the effect of improving.

[0008] The feature of the present invention is a completely new type of functional food which blends a coagulated product containing glucomannan as a main component, which is finely cut with a knife, into a beverage and does not impair the fluidity of the beverage. Is provided.

In the present invention, a completely coagulated material mainly composed of glucomannan is finely cut with a blade. Although the cutting method is not limited, a cutting machine in which a rotary blade is mounted on a motor is generally used. The particle size of the cut material is such that 90% by weight or more thereof passes through a 160 Tyler mesh sieve, preferably 90% by weight or more thereof passes through a 250 Tyler mesh sieve.

The particle size distribution of the cut material was determined by first placing 200 g of a sample on a standard stainless steel sieve (manufactured by Takano Rika Glass Co., Ltd.) having a diameter of 150 cm and a size of 150 Tyler mesh, shaking manually in running water, and cutting the residue on the sieve. The weight of each piece was measured by separating the material into the material and the cut material that passed, and the apparent particle size was measured by repeating the same operation for the material that passed through using a one-stage fine-meshed sieve.

The coagulated product containing glucomannan as a main component is produced by the action of an alkaline agent, and is naturally alkaline. Even if this is finely cut, it is alkaline, and as a food, the texture can be improved by performing a neutralization treatment.

[0012] In the neutralization, when the raw material glucomannan or konjac powder is dissolved, acidic microcapsules coated with an organic acid with a hull having a melting point higher than the coagulation temperature of glucomannan are blended. By raising the temperature above the melting point of the outer skin, the organic acids inside the microcapsules are discharged, and the alkali is neutralized. Further, after the alkaline ordinary glucomannan coagulated product is finely cut, a calculated amount of an organic acid such as acetic acid, citric acid, succinic acid, malic acid, fumaric acid and the like may be added and stirred.

[0013] In addition to the above components, carbonates, bicarbonates, sweeteners, seasonings, flavors, pigments, and the like can be added to the beverage of the present invention as needed. Since the cut coagulated material has no binding property to each other and is very fine, even if it is added to a beverage in a large amount, it does not adversely affect the dry texture. In addition, since the gel is irreversible even when heated, each particle tends to increase in hardness without dissolving, and a preferable beverage which can ingest a large amount of dietary fiber without resistance can be obtained.

[0014]

The cut material of the present invention is a heat irreversible gel. Even if it is cut finely, it does not dissolve in water and each particle is in a dispersed state. Does not impair. When this is mixed with water in a drink, an excellent texture that can never be obtained by the addition of conventional starch-based, protein-based, and oil-based atonement is obtained. The reason for this is that even if the cut material is fine, even if it is fine, it does not stick to each other even when heated, and behaves as independent particles.

Further, the finely cut material used in the present invention is a swollen coagulate obtained by adding water 30 to 50 times the weight of glucomannan, so that it cooperates with water in the gastrointestinal tract to reduce the weight of glucomannan itself. The effect as a functional food which is almost comparable to the case where 30 to 50 times the amount is used is exhibited.
This is because cellulose is difficult to take in large quantities because it inhibits the texture itself, and it is not gelled by water and only the weight of cellulose itself can exert its effect as a functional food. The advantages are much better.

[0016]

EXAMPLE 1 75 g of glucomannan and 5 g of carrageenan were powder-mixed, and 2.5 liters of warm water at 50 ° C. was added, followed by gentle stirring for 5 minutes to homogenize, and swelled at room temperature for 60 minutes. . Caustic soda (food additive grade) 2
g was dissolved in 200 ml of water, an alkaline solution was added, and the mixture was stirred quickly to obtain a uniform paste.

This paste was transferred to a stainless steel container having a length of 20 cm, a width of 25 cm, and a height of 6 cm, sealed, and then subjected to a heat treatment in a thermostat set at 90 ° C. for 30 minutes to obtain a heat irreversible solidified product. .

The coagulated material is cut into a dice, placed in a ball of a cutter mixer (volume: 10 liters, motor: 1.0 kW), and treated at 3000 RPM for 30 minutes to obtain a finely cut finely cut material. Was. The pH of the finely cut material was 11.2, and the alkaline odor was strong, which was not preferable as a food material. Then 3.2g of citric acid
Was added, and the mixture was stirred for 2 minutes at 1500 RPM to neutralize the alkali to obtain a finely cut glucomannan coagulated fine cut product (hereinafter referred to as a granular gel) having no alkaline odor. This granular gel can maintain a smooth texture even when added to a beverage in a large amount, and 90% or more of the gel is 200%.
Passed through Tyler mesh.

A fruit drink was obtained using the granular gel and the following materials. Granular gel 800 g Orange 100% juice 800 g Sugar 400 g Citric acid 5 g Sodium citrate 4 g Flavoring amount Coloring amount

The above materials were thoroughly mixed, and instantaneously sterilized by a plate heater at 90 ° C. for 8 seconds.
A 1-liter aluminum can was dispensed and filled, sealed and cooled to obtain a product. When this beverage was tasted, it had a light texture without discomfort in the mouth. Even when fruit juices such as apples, grapefruits, melons and the like were used in place of oranges, drinks with a refreshing texture were obtained as in the present invention.

Example 2 Using this granular gel and the following materials, chocolate milk was produced. Granular gel 500 g Raw milk (1.5% fat) 420 g Sugar 60 g Cocoa powder 16 g Carrageenan (Chuo Kasei Co., Ltd.) 0.2 g

The above-mentioned raw materials except raw milk are premixed, dispersed in raw milk, heated to 75 ° C., and then subjected to UHT (Urtra High
Temperature) Sterilization (145 ° C, 2 seconds). 7 again
Cooled to 5 ° C, homogenized and further cooled to 20 ° C. Aseptically filled 350 ml aluminum cans previously sterilized. The obtained beverage was almost the same as ordinary chocolate milk or had a refreshing texture.

[0023]

According to the present invention, in which a glucomannan coagulated material which has been finely cut and neutralized is blended into a beverage, a large amount of dietary fiber can be blended without impairing the refreshing texture of the beverage. In particular, since glucomannan coagulant has a large intestinal regulation effect as dietary fiber per actual intake weight, dietary fiber can be ingested effectively.

──────────────────────────────────────────────────続 き Continuation of front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 2/00-2/44

Claims (2)

(57) [Claims] 1. A beverage containing a raw material used for a beverage and a finely cut heat irreversible coagulated material containing glucomannan as a main component, wherein the finely cut material is 90% by weight.
A beverage characterized in that the above is cut by a knife to a particle size that passes through a 160 Tyler mesh sieve and is almost neutral or acidic. 2. The method according to claim 1, wherein 90% by weight or more of the finely cut heat irreversible coagulated material containing glucomannan as a main component is cut by a cutting tool to a particle size passing through a 200 Tyler mesh sieve. Item 6. The beverage according to Item 1.