JPH07123934A - Method for dispersing insoluble solid - Google Patents

Abstract

PURPOSE:To provide a process for dispersing an insoluble solid material in a liquid food to enable the drink or use of the liquid food while keeping constant ratio of the content from the first to the last without shaking or stirring the liquid food. CONSTITUTION:A liquid food containing insoluble solid material, drinkable or usable while keeping constant ratio of the content from the first to the last without shaking or stirring the liquid food and having an appearance giving remarkably improved commercial value is produced by adding 0.001-0.5wt.% of agar to the liquid food or using the agar in combination with starch and an emulsifier to disperse the insoluble material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid food product and a method for dispersing an insoluble solid material. More specifically, drinks containing jelly, soy milk drinks, dressings, liquid seasonings, miso soup, soups, calcium-fortified drinks, shiruko drinks,
The present invention relates to a method for dispersing oolong tea, barley tea, green tea, black tea, coffee, insoluble solid matter derived from raw materials of cocoa, precipitates generated in lactic acid bacteria beverages, and the like.

[0002]

2. Description of the Related Art Conventionally, jelly in a drink containing jelly, insoluble protein in soy milk drink, dressing, liquid seasoning, oral liquid, miso soup, soup, calcium fortified drink, shiruko drink, oolong tea, barley tea, green tea, black tea, coffee, cocoa When other insoluble solid substances derived from raw materials, precipitates generated in lactic acid bacteria beverages, etc. are contained, these may sink to the bottom or float on the upper surface. For that reason,
If the insoluble solid content is not uniformly dispersed by shaking or stirring the whole before drinking or using, the ratio of the contents to be drunk or used in the top and bottom portions changes. In addition, in the state where such precipitation occurs, the appearance is poor and the commercial value is greatly impaired. For example, in the case of a beverage contained in a transparent container such as a glass bottle or a PET bottle, a state such as precipitation is confirmed, and there is a demerit that the transparent container cannot be used to hide it.

As a method for solving the problem of dispersion and precipitation of insoluble matter in liquid foods, there is a method of adding gums such as pectin and carrageenan, emulsifiers such as sucrose fatty acid ester and glycerin fatty acid ester, and microcrystalline cellulose. However, the effect is not sufficient, and in general, most of the insoluble matter precipitates on the bottom surface, and if you try to increase the effect to some extent with gums etc., the viscosity will become very high, and the refreshing feeling will be However, emulsifiers and the like impair the flavor, and the properties of the foods that it has in the past are significantly impaired.

[0004]

According to such a conventional technique, the ratio of the contents from the beginning to the end without shaking or stirring the liquid food containing the insoluble solid matter before drinking or using. Cannot be kept constant, and the product value will be significantly impaired visually.

[0005]

Means for Solving the Problems With respect to a liquid food containing an insoluble substance, the present inventor can drink or use the liquid with a uniform content from the beginning to the end without shaking or stirring. As a result of intensive studies on a possible method, by adding agar to a liquid food containing an insoluble solid substance, the insoluble substance was dispersed, the precipitation and the like were successfully prevented, and the present invention could be completed. . No such technology has been known so far. That is, the present invention, in the beverage containing an insoluble solid, 0.001 to agar
Add 0.5% (weight, the same below) to disperse those insoluble substances, and even if they are not shaken or stirred, the content ratio is uniform from the beginning to the end, and can be drunk or used. It is a method of dispersing insoluble solid matter.

The method for dispersing the insoluble solid matter of the present invention will be described below. The food containing an insoluble substance to which agar is added in the present invention, jelly-containing beverage, soy milk beverage, dressing, liquid seasoning, oral liquid, miso soup, soup, Shiruko drink, oolong tea, barley tea, green tea, black tea, coffee, cocoa. , Refers to lactic acid beverages and others. The agar used in the present invention, Amakusa, Ogonori, Opachora, hot water extraction of viscous substances present in red algae such as Plutella xylostella, powdery, flaky, solid, other obtained by removing water, other α-
Any type such as chemical agar may be used.

According to the present invention, any essential addition method such as adding and dissolving agar to a liquid food containing an insoluble solid material will satisfy the requirement. That is, agar may be added at room temperature, or if necessary, under the condition that a liquid containing an insoluble solid is heated. There is no limitation on the amount of agar added as long as the food does not gel, and it is 0.001 to 0.5%, more preferably 0.001 to 0.1%, although it varies depending on the type and food. If the addition amount is less than 0.001% by weight, the effect is not sufficient and the dispersion of the insoluble solid cannot be maintained for a long time. Also 0.5%
When it exceeds, gelation generally occurs, and even when gelation does not occur, the viscosity is remarkably increased.

In the present invention, soybean dietary fiber or a food additive such as a paste, an emulsifier and microcrystalline cellulose may be used alone or in combination of two or more. Examples of the paste include synthetic alginate, sodium alginate, propylene glycol alginate, carboxymethyl cellulose calcium, sodium carboxymethyl cellulose, sodium starch phosphate, sodium starch glycolate, methyl cellulose, sodium polyacrylate, and other than chemically synthesized products. Examples of the pasting agent include Aeromonas gum, Azotobacter vinelandie gum, almond gum, sesame seed gum, gum arabic, arabinogalactan, alginic acid, aloe vera extract, Erwinia mitsuensis gum, elemi resin, Enterobacter shimanus gum, entero. Bacter gum,
Okra extract, gati gum, curdlan, carrageenan, fur cerelan, karaya gum, locust bean gum, xanthan gum, chitin, chitosan, guar gum,
Psyllium seed gum, sclero gum, tamarind seed gum, tara gum, dammar resin, tragacanth gum, triacanthus gum, trourooi, natto fungus gum, brown algae extract, pectin, pullulan, welan gum, cassia gum, gellan gum, sesbania gum, lambsang gum, yellowtail aloe extract , Glucosamine, macrohomopsis gum, seaweed cellulose, yeast cell membrane, dextran, microfibrous cellulose, microcrystalline cellulose, levan, and as an emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin and others Can be given.

The above paste is also effective in forming the body of a liquid food product. It was found that the combined use with agar can reduce the amount of agar used within the range that the texture is almost similar. However, in a liquid food containing an insoluble solid substance in combination with a paste, the paste contributes to producing hardness and viscosity, but except for the agar according to the present invention, without impairing the characteristics of the liquid food, You can't disperse things. When agar is added as a food additive to agar, the amount of the glue added may be not more than an amount that does not interfere with the original texture, and is 0.005 to 3% depending on the control food, and preferably Is 0.01 to 1%. 0.005%
If less than 3%, the effect cannot be expected, and if more than 3%,
It is not economical because the viscosity is remarkably increased, gelation is caused, and the flavor itself is adversely affected.

Next, the agar dissolution conditions and the like will be described with respect to an example of a method for dispersing various insoluble solid substances, but the present invention is not limited to this example of the method. In order to disperse the jelly of the beverage containing the small pieces of jelly, for example, 0.07 to 0.4% of agar may be dissolved by stirring. When using a paste together with pectin in an amount of 0.2 to 0.5%, agar may be added in an amount of 0.04 to 0.2%.
It may be heated at 0 to 85 ° C for 15 minutes. In order to disperse the small pieces of azuki beans and starch granules of the shiruko drink, for example, 0.07 to 0.2% of agar may be dissolved by stirring. When using a paste together, pectin or carrageenan at 0.1
When used at 0.5% to 0.5%, agar may be added at 0.03 to 0.06%, and heated at 80 to 85 ° C. for 15 minutes.

In order to disperse the insoluble matter of the dressing, for example, agar may be dissolved by stirring at 0.05 to 0.25%. When xanthan gum or locust bean gum is used in an amount of 0.2 to 0.5%, agar may be added in an amount of 0.03 to 0.2% when using a paste together.
It may be heated at ˜85 ° C. for 15 minutes. If you use xanthan gum or locust bean gum in excess of 0.5%,
In some cases, the dispersion is improved, but the viscosity is increased and the commercial value is significantly reduced. To disperse insoluble solids of coffee, cocoa, and teas, for example, agar contains 0.01 to 0.
It is sufficient to dissolve 1% with stirring. In order to disperse the unnecessary substances of the lactic acid bacteria beverage, for example, 0.01 to 0.2% of agar may be dissolved by stirring. In order to disperse the precipitated calcium in the calcium-enriched drink yogurt, for example, 0.01 to 0.2% of agar may be dissolved by stirring. This makes it possible to produce a beverage containing a maximum amount of soluble calcium.

[0012]

EXAMPLES The present invention will be described in more detail with reference to the following examples. Example 1 To 25 parts of adzuki bean pieces reconstituted with 50 parts of water (weight, the same applies below), 30 parts of red bean paste, 8.5 parts of sugar and 0.4 parts of agar were added, and the whole amount was boiled to 100 parts and put in a container. Put the lid on,
It was sterilized by retort at 121 ° C. for 30 minutes to prepare a shirushi drink. In the obtained Shiruko drink, adzuki bean chips and other insoluble solids were dispersed in the liquid, and no precipitation occurred even after standing at room temperature for 1 week.

Example 2 To 52.1 parts of water, 3 parts of sugar, 2 parts of salt, 5 parts of soy sauce and 0.4 part of agar were added and dissolved by heating and stirring at 85 ° C. for 10 minutes, and then 5 parts of brewed vinegar and 5 parts of apple vinegar. , 5 parts of lemon vinegar and 22.5 parts of corn salad oil were added. The resulting dressing could be used without shaking without separation into an oil layer and an aqueous layer. Comparative Example In the above-mentioned Example 2, 0.1 part of glycerin fatty acid ester was added instead of agar, and the other was dressed under the same conditions. The agar-free dressing separated the oil and water phases. In this experiment, it was found that a dressing that cannot be emulsified with glycerin fatty acid ester can be dispersed in agar.

Example 3 75 parts of water, 15 parts of soup base, 1 part of gelatin, 5 parts of salt
Parts, sugar 3 parts, sodium glutamate 0.6 parts, and agar 0.4 parts were added, and the mixture was heated and stirred at 90 ° C. for 10 minutes to dissolve, put in a transparent sample bottle, and capped to prepare soup. As a result, no precipitation occurred on the bottom surface of the soup even after being left at room temperature for 6 months or stored at 60 ° C. for 1 month.

Example 4 20 parts of fructose-glucose liquid sugar and 0.4 part of agar were added to 75 parts of water, and the mixture was heated and stirred at 90 ° C. for 15 minutes, and dissolved in 4 parts of 5 times concentrated orange juice and 0 parts of orange flavor. .3
Parts, 0.3 parts of citric acid (crystal), bottled, homogenized with a homogenizer (pressure 50 kg / m2), 2
A 0% orange juice drink was prepared. As a result of being left for one month, precipitation of fruit juice did not occur and dispersion of fruit juice was maintained.

Example 5 10 parts of crushed granulated sugar, 2 parts of cocoa powder, 0.1 part of carrageenan and 0.05 part of agar were powder mixed to prepare a dry powder of instant chocolate. To this, 100 parts of milk was added and stirred for 30 seconds to make a chocolate drink. At the same time, as a control, a chocolate beverage was prepared under the same conditions except that agar was not added. The chocolate beverage without addition of agar precipitated in several tens of seconds, while the one with addition of agar did not precipitate even after 30 minutes.

Example 6 2.5 parts of oolong tea extract and 0.1 part of agar were mixed with 10 parts of water.
After 0 parts were dissolved by heating at 90 ° C. for 15 minutes while stirring, they were bottled and sterilized by retort for 20 minutes at 121 ° C. At the same time, as a control, an oolong tea beverage was prepared under the same conditions except that agar was not added. The oolong tea beverage without addition of agar caused precipitation in a few days, whereas when agar was added, no separation or precipitation was observed even after 3 months.

Example 7 5 parts of sugar, 0.7 part of cocoa powder and 0.1 part of salt in 94 parts of water
Part, sucrose fatty acid ester 0.1 part, and agar 0.05 part are added, and the mixture is heated and stirred at 90 ° C for 15 minutes to dissolve, then homogenized (pressure 50 kg / m2) with a homogenizer and retort sterilized at 120 ° C for 25 minutes to prepare a cocoa drink. It was made. As a control
Cocoa beverages were prepared under the same conditions except that agar was not added, and both were allowed to stand at 25 ° C and 55 ° C. As a result, the cocoa drink without agar immediately precipitated, whereas the agar-added cocoa beverage did not precipitate at all at 25 ° C. or 55 ° C.

Example 8 3 parts of sugar and 0.5 parts of pectin were added to a mixture of 80 parts of water and 6 parts of liquid sugar.
Parts and 0.05 parts of agar were added and dissolved by heating with stirring at 90 ° C. for 15 minutes, cooled to 10 ° C., and 10 parts of fermented milk at 10 ° C. was added and mixed. Adjust the pH to 3.7 with 50% lactic acid, adjust the total amount to 100 parts with water, and use a homogenizer pressure of 150 kg / m.
It homogenized at 2. After heating to 95 ° C. for sterilization, it was bottled and stored at room temperature. As a control, another paste was used instead of agar, and an acidic lactic acid bacterium beverage was prepared under the same conditions except for the above, and comparatively stored at room temperature. The state of precipitation after one month was observed, and the results are shown in Table 1.

[0020]

[Table 1] From Table 1, it was found that by adding agar, it is possible to disperse insoluble solid matter that cannot be dispersed with other stabilizers.

Example 9 20 g of pectin and 0.25 g of agar were made up to 1 liter with water, and 90
Dissolve by heating with stirring for 15 minutes. 20 parts of water in 20 parts of the solution
Part, fermented milk 40 parts of non-fat milk solid content 10%, 20 parts of 2.4% calcium gluconate solution were added and homogenized with a homogenizer (pressure 150 kg / m 2) to produce a calcium-fortified acid milk drink. . As a control, a calcium-fortified acid milk beverage was prepared under the same conditions except that agar was not added, and the beverage was stored in a refrigerator and examined for changes over time. As a result, in the case of no addition of agar, precipitation occurred in one day, but in the case of addition of agar, no precipitation was observed even after 1 week. In addition, a good product with a rich flavor was produced.

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Claims (4)

[Claims] 1. A method for dispersing insoluble solids, which comprises adding agar to a liquid food. 2. The method for dispersing an insoluble solid according to claim 1, wherein the amount of agar added is 0.001 to 0.5% by weight. 3. The method for dispersing an insoluble solid according to claim 1, wherein one or two or more kinds of agar and a paste are used in combination. 4. The method for dispersing an insoluble solid according to claim 1, wherein the agar and one or more emulsifiers are used in combination.