JP2013046594A - Alcohol-containing beverage powder - Google Patents
Alcohol-containing beverage powder Download PDFInfo
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- JP2013046594A JP2013046594A JP2011186643A JP2011186643A JP2013046594A JP 2013046594 A JP2013046594 A JP 2013046594A JP 2011186643 A JP2011186643 A JP 2011186643A JP 2011186643 A JP2011186643 A JP 2011186643A JP 2013046594 A JP2013046594 A JP 2013046594A
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- 239000000843 powder Substances 0.000 title claims abstract description 64
- 235000013361 beverage Nutrition 0.000 title claims abstract description 48
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 47
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 238000000926 separation method Methods 0.000 claims abstract description 21
- 239000001913 cellulose Substances 0.000 claims abstract description 14
- 229920002678 cellulose Polymers 0.000 claims abstract description 14
- 239000003349 gelling agent Substances 0.000 claims description 11
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 9
- 239000008101 lactose Substances 0.000 claims description 9
- 230000000873 masking effect Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 18
- 230000007774 longterm Effects 0.000 abstract description 6
- 239000012736 aqueous medium Substances 0.000 abstract description 4
- 230000002265 prevention Effects 0.000 abstract description 3
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- 102000002322 Egg Proteins Human genes 0.000 description 3
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
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- 229920001131 Pulp (paper) Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
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- 238000006731 degradation reaction Methods 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
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- 239000003921 oil Substances 0.000 description 1
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- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
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- 235000020098 plum wine Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 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
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 238000007740 vapor deposition Methods 0.000 description 1
- 238000005550 wet granulation Methods 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
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- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、家庭で加水するだけで簡便に飲用できるアルコール含有の飲料粉末に関し、さらに詳しくは、1年以上の常温保存中に、乾燥剤を封入しなくてもアルコール由来のケ
ーキングや、風味・色調の劣化がない、保存安定性に優れた飲料粉末に関する。
The present invention relates to an alcohol-containing beverage powder that can be easily drunk simply by hydrating at home, and more specifically, alcohol-free caking or flavor / The present invention relates to a beverage powder having no deterioration in color tone and excellent storage stability.
従来、清酒などの酒は百薬の長といわれ、体を温めたり、血行を促進したり、酒類に含まれるさまざまな醸造成分、エキス、微量栄養素によって滋養強壮効果があるといわれている。
しかし、酒類をそのまま飲用するのが苦手な人もおり、またそのままでは胃壁に対する刺激が強い。
そこで、酒類を含有する健康飲料としては、例えば、古来、玉子酒が知られている。玉子酒は清酒に卵、砂糖を加え、６０℃程度まで加温しながら、静かに攪拌して作られる。
しかし、卵はアルコールや熱によって凝固し易く、家庭で作ると、卵が凝固分離して口ざわりが悪かったり、卵の生臭みが残りやすいという欠点がある。また、酒は６０℃程度に加温しただけではアルコール臭が強く、お酒の苦手な人のためには、予め清酒を煮切っておくなどの手間がかかる。
Traditionally, sake such as sake is said to be the head of a hundred medicines, and is said to have a tonic effect by warming the body, promoting blood circulation, and various brewing ingredients, extracts, and micronutrients contained in alcoholic beverages.
However, there are people who are not good at drinking alcohol as it is, and the stomach wall is strongly stimulated as it is.
Thus, for example, since ancient times, egg sake has been known as a health drink containing alcoholic beverages. Egg sake is made by adding eggs and sugar to sake and stirring gently while heating to about 60 ° C.
However, eggs are easily coagulated by alcohol or heat, and when made at home, there are drawbacks that the eggs coagulate and separate and have a bad mouthfeel, and the egg's raw odor tends to remain. In addition, alcohol only has a strong alcohol odor when heated to about 60 ° C., and for those who are not good at alcohol, it takes time and effort to boil sake in advance.
ところで、アルコールを含有する粉末としては、たとえば酒類溶液に、水溶性多糖類（澱粉、可溶性澱粉、粉飴など）、好適にはＣＭＣ（繊維素グリコール酸ナトリウム、または、カルボキシルメチルセルロースナトリウム塩）、単糖類または複糖類を混合し、これを噴霧乾燥した含酒精固状物質が知られている（特許文献1）。しかし、この含酒精固状
物質は長期保存を考慮したものではなく、機能性成分などの他の成分の共存下では本願発明が目的とする常温(２５℃程度)での１年以上の長期保存中にはケーキングをしてしまう。また、特許文献１は酒類そのものを粉末化するための技術であって、粉末化したアルコールに機能性成分を添加したときのケーキング促進現象や加水したときの機能性成分の分離の問題を解決する点については記載も示唆もない。
By the way, as the powder containing alcohol, for example, an alcoholic beverage solution, a water-soluble polysaccharide (starch, soluble starch, powder cake, etc.), preferably CMC (sodium cellulose glycolate or sodium carboxymethylcellulose), simple There is known a liquor-containing solid substance obtained by mixing saccharides or disaccharides and spray-drying them (Patent Document 1). However, this alcohol-containing solid substance is not intended for long-term storage. In the coexistence of other components such as functional components, long-term storage for one year or longer at room temperature (about 25 ° C.), which is the purpose of the present invention. I'm caking inside. Patent Document 1 is a technique for powdering alcoholic beverages themselves, which solves the problem of promoting caking when a functional component is added to powdered alcohol and the separation of functional components when water is added. There is no description or suggestion about the point.
また、従来知られている粉末のケーキング防止剤としては、乾燥澱粉などの低水分活性成分を含有する劣化防止剤が知られている（特許文献２）。
しかし、この劣化防止剤は、粉末化したアルコールと機能性成分との共存化での長期常温保存中に生じるケーキング促進防止を考慮したものではなく、乾燥澱粉とともに結晶セルロースを用いることも記載がない。
Moreover, as a conventionally known anti-caking agent for powders, a degradation inhibitor containing a low moisture active ingredient such as dry starch is known (Patent Document 2).
However, this deterioration inhibitor does not take into account the prevention of caking promotion that occurs during long-term storage at room temperature in the coexistence of powdered alcohol and functional components, and there is no description of using crystalline cellulose with dry starch. .
本発明は、以上のような事情に鑑みなされたものであって、その目的とするところは家庭で水性媒体と混合して短時間混合するだけで、アルコール含有の均一なのど越しの良い飲料を得ることができ、長期常温保存中にケーキングを生じることがなく、風味、色調が安定しており、加水したときに酒臭さ、機能性成分の分離などの不具合を生じることのない飲料粉末を提供するにある。 The present invention has been made in view of the circumstances as described above. The purpose of the present invention is to produce a uniform alcohol-containing beverage over the throat simply by mixing with an aqueous medium at home and mixing for a short time. Beverage powder that can be obtained, does not cause caking during long-term storage at room temperature, has a stable flavor and color tone, and does not cause problems such as liquor smell and separation of functional ingredients when added to water In offer.
本発明における上記目的は、アルコール含有飲料粉末であって、該飲料粉末のケーキング防止成分として乾燥澱粉と結晶セルロースとを含有してなるアルコール含有飲料粉末で達成される。 The above object of the present invention is achieved with an alcohol-containing beverage powder comprising a dry starch and crystalline cellulose as an anti-caking component of the beverage powder.
好ましくは、さらにマスキング成分として乳糖を含有してなる。さらに好ましくは、さらに機能性成分と、機能性成分分離防止用ゲル化剤を含有してなる。 Preferably, lactose is further contained as a masking component. More preferably, it further comprises a functional component and a gelling agent for preventing functional component separation.
そこで、本発明者らは、予め粉末化したアルコールと、卵などの機能性成分の粉末とを調合した飲料にすれば、機能性成分が分離したり、アルコール臭がなく、飲みやすく簡便に利用し易い飲料粉末に出来るのではないかと想起し、試作を行った。しかし、粉末化したアルコールや機能性成分である卵粉末は、共存するとケーキング（固結）が促進されて、たとえアルミ蒸着パウチに密封し、空気の侵入を遮断したとしても、常温保存中に、パウチ内でケーキングし、加水して飲料としたときに、溶解性、外観、風味、色調などが悪くなることが分かった。また、飲料粉末中に乾燥剤を封入すると、開封して加水飲用する際に誤って乾燥剤も飲料溶液中に入ってしまうことがあり、通常、飲料粉末に乾燥剤を用いることは好ましくない。そこで、さらに検討を重ねた結果、ケーキング防止成分として、乾燥澱粉に着目して検討を行った。しかし、乾燥澱粉は多量に用いるとケーキング防止効果は得られるものの、独特の澱粉臭と粘度が出てしまい、アルコール含有粉末本来の風味やのど越しが損なわれるという欠点があった。
そこで、さらに検討を重ねた結果、結晶セルロースを併用すると、1年以上の常温長期
間保存であっても、乾燥剤を用いることなく、飲料粉末のケーキングが防止され、さらさらとした粉末状態、製造直後の風味や外観を維持できることを見出し本発明に到達した。
また、さらに好適には乳糖を併用すると、アルコールの刺激風味や卵の臭みをマスキングし、こくのある良好な風味とすることができることを見出した。
さらには、卵のような機能性成分がアルコールの添加によって分離するのを防止するため、好適には機能性成分とともにゲル化剤を併用すると、機能性成分が分離することなく、均一な溶液となり、のど越しのよい飲料となることを見出した。
Therefore, the present inventors can easily use beverages prepared by mixing pre-powdered alcohol and powders of functional components such as eggs, so that the functional components are separated and there is no alcohol odor and is easy to drink. I recalled that it would be possible to make a beverage powder that was easy to do, and made a prototype. However, when powdered alcohol and egg powder, which is a functional ingredient, co-existing, caking is promoted, even if sealed in an aluminum vapor deposited pouch and blocked from entering air, It was found that solubility, appearance, flavor, color tone, and the like deteriorated when caked in a pouch and hydrated into a beverage. In addition, if a desiccant is enclosed in the beverage powder, the desiccant may accidentally enter the beverage solution when the beverage is opened and drunk, and it is usually not preferable to use the desiccant in the beverage powder. Then, as a result of repeated examination, as a caking-preventing component, examination was conducted focusing on dry starch. However, when a large amount of dry starch is used, the anti-caking effect can be obtained, but a unique starch odor and viscosity appear, and the original flavor and throat of the alcohol-containing powder are impaired.
Therefore, as a result of further investigation, when combined with crystalline cellulose, even when stored at room temperature for longer than 1 year, the caulking of beverage powder is prevented without using a desiccant, and the powder state is smooth and manufactured. The present inventors have found that the flavor and appearance immediately after this can be maintained and have reached the present invention.
Furthermore, it has been found that when lactose is used in combination, the stimulating flavor of alcohol and the smell of eggs can be masked and a rich flavor can be obtained.
Furthermore, in order to prevent functional components such as eggs from being separated by the addition of alcohol, it is preferable to use a gelling agent together with the functional components, so that the functional components are not separated and a uniform solution is obtained. I found out that it would be a good drink over the throat.
本発明によれば、アルミ蒸着フィルム等の空気の侵入を遮断した包装袋に密封した状態で１年以上常温において保存してもケーキングや風味・色調の劣化が生じることがなく、乾燥剤を封入する必要がない。
また、加水して短時間攪拌するだけで、酒臭さがなく、アルコールや機能性成分の臭気のマスキングがされており、お酒の苦手な人でも飲みやすい飲料とすることができる。
さらに、機能性成分分離防止用ゲル化剤を含有すると、加水したときの機能性成分の分離を防止できる。
According to the present invention, a desiccant is enclosed without causing caking, flavor or color deterioration even when stored at room temperature for over a year in a sealed state in a packaging bag that blocks air from entering, such as an aluminum vapor deposition film. There is no need to do.
Moreover, only by adding water and stirring for a short time, there is no liquor odor, masking of odors of alcohol and functional ingredients, and a drink that is easy for people who are not good at drinking can be made.
Furthermore, when the gelling agent for preventing functional component separation is contained, separation of the functional component when added with water can be prevented.
本発明を詳しく説明する。
本発明の飲料粉末は、アルコールと乾燥澱粉と結晶セルロースとを含有する。
なお、本発明において粉末は、粉状、顆粒状などの粉体を意味する。
The present invention will be described in detail.
The beverage powder of the present invention contains alcohol, dry starch and crystalline cellulose.
In the present invention, the powder means powder such as powder or granule.
まず、アルコールは、エタノール含有食品、酒類であり、粉末か、後述する粉体化方法などによって粉末化する場合は、液状のものを用いても良い。
アルコールとしては、食用エタノール、醸造酒（日本酒、ワイン、ビールなど）、蒸留酒（焼酎、ウイスキー、ブランデーなど）、混成酒（リキュール、梅酒など）、カクテル類などのアルコール類が挙げられる。これらは１種でも複数用いても良い。
特に醸造酒は原料由来もしくは発酵で生じる栄養成分がそのまま含まれているので、さらに滋養強壮効果が期待でき、好適である。
上記アルコール類の粉末化方法は、特に限定するものではなく、例えば特公昭５３−３３６７６号公報に記載の噴霧乾燥や、アルコール類と賦形剤とを造粒（押出し造粒、解砕造粒、湿式造粒など）したものなどの方法を適宜選択して用いればよい。
また、添加量は、商品設計にあわせて適宜設定すればよいが、例えば、たまご酒や軽いカクテル飲料など低アルコール飲料の場合は、飲料粉末全体重量中、アルコール分換算で２．５重量％〜８．０重量％程度が望ましい。この範囲よりも少ないと、健康効果が得られにくく、逆にこの範囲よりも多いと酒臭さが感じられたり、後述する機能性成分を含有する場合、加水したときの分離を生じやすくなる傾向にある。
First, the alcohol is an ethanol-containing food or alcoholic beverage, and when it is powdered or pulverized by a pulverization method described later, a liquid one may be used.
Examples of the alcohol include edible ethanol, brewed liquor (Japanese liquor, wine, beer, etc.), distilled liquor (shochu, whiskey, brandy, etc.), mixed liquor (liqueur, plum wine, etc.), and alcohols such as cocktails. These may be used alone or in combination.
In particular, brewed liquor is suitable because it contains nutritional components derived from raw materials or produced by fermentation as it is, so that a nourishing tonic effect can be expected.
The method for pulverizing the alcohol is not particularly limited. For example, spray drying described in JP-B-53-33676, granulation of alcohol and an excipient (extrusion granulation, pulverization granulation). , Wet granulation, etc.) may be appropriately selected and used.
Further, the addition amount may be appropriately set according to the product design. For example, in the case of a low alcoholic beverage such as egg wine or light cocktail beverage, the total amount of beverage powder is 2.5% by weight in terms of alcohol content. About 8.0% by weight is desirable. If it is less than this range, it is difficult to obtain a health effect, and conversely if it exceeds this range, liquor odor is felt, or if it contains a functional ingredient to be described later, it tends to cause separation when hydrated It is in.
次に、乾燥澱粉は、水分２％〜５％の低水分活性の澱粉をさす。さらに望ましくは、水分活性Ａｗが０．２以下、またさらに好ましくは０．１５以下である。
これに対し、通常の非乾燥澱粉は、水分１５％〜１８％程度である。
乾燥澱粉としては、例えば、殺菌コンスターチ、殺菌馬鈴薯澱粉、殺菌タピオカ澱粉などが挙げられる。
また、添加量は、商品設計にあわせて適宜設定すればよいが、飲料粉末全体重量中、１重量％〜５重量％程度が望ましい。この範囲よりも少ないと、ケーキング防止効果や色調の安定性が得られにくく、逆にこの範囲よりも多いと澱粉臭が出たり、粘度が出すぎて飲料ののど越しが悪くなる傾向にある。
Next, dry starch refers to low water activity starch with a moisture content of 2% to 5%. More desirably, the water activity Aw is 0.2 or less, more preferably 0.15 or less.
In contrast, ordinary non-dried starch has a moisture content of about 15% to 18%.
Examples of the dried starch include sterilized corn starch, sterilized potato starch, and sterilized tapioca starch.
Moreover, what is necessary is just to set the addition amount suitably according to product design, However About 1 to 5 weight% is desirable in the whole drink powder weight. If the amount is less than this range, the anti-caking effect and the color tone stability are difficult to obtain. Conversely, if the amount is more than this range, the starch odor tends to be produced, or the viscosity tends to be too high, resulting in a tendency to deteriorate the throat of the beverage.
次に、結晶セルロースは、植物の細胞壁を構成する天然セルロース（例えば高純度の木材パルプ）を酸で加水分解して非結晶部分を除いたものを機械的に摩砕、精製して微結晶化し乾燥したものである。
製剤としては、例えば、旭化成工業株式会社製のアビセル（登録商標）ＰＨ、ＦＤ、ＰＨ−Ｍ、ＲＣ、ＲＣ−Ｎ、同社製のセオラス（登録商標）ＦＤ１０１、ＶＦ−Ｆ７０２、ＤＸ−２などが挙げられる。
添加量は、飲料粉末全体重量中、０．１重量％〜１重量％程度が望ましい。この範囲よりも少ないと、ケーキング防止効果や色調の安定性が得られにくく、逆にこの範囲よりも多いと飲料粉末本来の風味が発現しにくくなり、パルプ臭が感じられる傾向にある。
Next, crystalline cellulose is obtained by hydrolyzing natural cellulose (for example, high-purity wood pulp) that constitutes the cell wall of plants with an acid to remove non-crystalline parts, and mechanically grinding and refining to microcrystallize. It is dry.
As preparations, for example, Avicel (registered trademark) PH, FD, PH-M, RC, RC-N, manufactured by Asahi Kasei Kogyo Co., Ltd., Seolus (registered trademark) FD101, VF-F702, DX-2 manufactured by the same company, etc. Can be mentioned.
The addition amount is desirably about 0.1% by weight to 1% by weight in the total weight of the beverage powder. When the amount is less than this range, it is difficult to obtain an effect of preventing caking and the stability of the color tone. On the other hand, when the amount is more than this range, the original flavor of the beverage powder is hardly expressed, and a pulp odor tends to be felt.
次に、本発明の飲料粉末には、上記のケーキング防止成分(乾燥澱粉、結晶セルロース)以外に、好適にはマスキング成分として乳糖を添加することが望ましい。
乳糖を添加すると、アルコールの酒臭さ、後述する機能性成分の臭気、刺激味などをマスキングしつつ、こくのある風味を付与することができる。
乳糖の添加量は、飲料粉末全体重量中、２．５重量％〜５重量％程度が望ましい。この範囲よりも少ないと、マスキング防止効果が得られにくかったり、ケーキングしやすかったりする。逆にこの範囲よりも多いと飲料粉末がケーキングしやすくなる傾向にある。
Next, in addition to the above-mentioned anti-caking components (dried starch, crystalline cellulose), it is preferable to add lactose as a masking component to the beverage powder of the present invention.
When lactose is added, a rich flavor can be imparted while masking the liquor odor of alcohol, the odor of functional components described later, and the pungent taste.
The amount of lactose added is preferably about 2.5% to 5% by weight in the total weight of the beverage powder. If it is less than this range, it is difficult to obtain an anti-masking effect or it is easy to cake. On the other hand, if the amount is larger than this range, the beverage powder tends to cake easily.
次に、本発明の飲料粉末には、さらに好適には機能性成分が用いられる。通常、粉末化したアルコールに、機能性成分を添加すると、ケーキングが促進され、保存性が悪くなるが、本発明においては、上述のケーキング防止成分を用いているため、各種の機能性成分を添加した場合、常温で１年以上の長期保存をしてもケーキングが防止され、アルコールとともに機能性成分の効能を付与した健康飲料粉末とすることが出来る。
機能性成分は、粉末か、後述する粉体化方法などによって粉末化する場合は、液状のものを用いても良い。
機能性成分としては、例えば、卵粉末(全卵粉末、卵黄粉末、卵白粉末)、生姜、蜂蜜、かりん・梅・レモンなどの粉末果汁、葛などが挙げられ、これらは一種でも複数組み合わせても良い。
機能性成分の添加量は商品設計に合わせて適宜設定すればよい。
Next, the functional ingredient is more preferably used in the beverage powder of the present invention. Usually, when a functional component is added to powdered alcohol, caking is promoted and storage stability is deteriorated. However, in the present invention, since the above-described anti-caking component is used, various functional components are added. In this case, caking is prevented even after long-term storage at room temperature for 1 year or longer, and a health drink powder imparted with the effects of functional components together with alcohol can be obtained.
The functional component may be a powder or a liquid component when pulverized by a pulverization method described later.
Examples of functional ingredients include egg powder (whole egg powder, egg yolk powder, egg white powder), ginger, honey, powdered fruit juice such as karin, plum, lemon, and katsu. These may be used alone or in combination. good.
What is necessary is just to set the addition amount of a functional component suitably according to goods design.
本発明の飲料粉末に、上述の機能性成分を用いる場合には、更に機能性成分分離防止用
ゲル化剤を添加することが好適である。
すなわち、アルコールとともに機能性成分が含まれていると、加水した時に分離し易い場合がある。その際、機能性成分分離防止用ゲル化剤が含まれていると、機能性成分が分離しにくく、飲料溶液としたときに均一な物性で、のど越しのよい飲料とすることができる。
機能性成分分離防止用ゲル化剤としては、例えば、カラギナン、グアーガム、タラガム、キサンタンガム等が挙げられ、これらは単独でも複数組み合わせて用いても良い。
添加量は、飲料粉末全体重量中、０．５重量％〜１．１重量％程度が望ましい。この範囲よりも少ないと、機能性成分分離防止効果が得られにくく、逆にこの範囲よりも多いと増粘性が強く、加水して飲料にしたときにのど越しが悪くなる傾向にある。
When using the above-mentioned functional ingredient in the beverage powder of the present invention, it is preferable to further add a gelling agent for preventing functional ingredient separation.
That is, when a functional component is contained together with alcohol, it may be easily separated when water is added. In that case, if the gelatinizer for functional component isolation | separation prevention is contained, it will be difficult to isolate | separate a functional component, and when it is set as a drink solution, it can be set as a drink with a uniform physical property and a good throat.
Examples of the functional component separation preventing gelling agent include carrageenan, guar gum, tara gum, xanthan gum and the like, and these may be used alone or in combination.
The addition amount is preferably about 0.5% to 1.1% by weight in the total weight of the beverage powder. If it is less than this range, the effect of preventing the separation of functional components is difficult to obtain. Conversely, if it exceeds this range, the thickening tends to be strong, and the throat tends to be poor when hydrated into a beverage.
更には、本発明の飲料粉末には、飲み易さ、栄養補給の点で甘味料を用いることが好適である。 Furthermore, it is preferable to use a sweetener for the beverage powder of the present invention in terms of ease of drinking and nutrition.
甘味料としては、ブドウ糖、果糖などの単糖類、砂糖、麦芽糖などの二糖類、オリゴ糖、粉末水あめなどの糖質甘味料や糖アルコール粉末などが挙げられる。これらは単独でも組み合わせて用いても良い。
甘味料の添加量は、商品設計に合わせて適宜設定すれば良いが、健康飲料粉末全体重量中５０重量％〜７０重量程度とすることが、アルコール風味のバランスの点で好適である。
Examples of the sweetener include monosaccharides such as glucose and fructose, disaccharides such as sugar and maltose, saccharide sweeteners such as oligosaccharide and powdered syrup, and sugar alcohol powder. These may be used alone or in combination.
The addition amount of the sweetener may be appropriately set in accordance with the product design, but is preferably about 50% by weight to 70% by weight in the whole weight of the health drink powder in terms of the balance of alcohol flavor.
なお、本発明の健康飲料粉末には、上記原料のほかに、副原料としてデキストリン、リン酸カルシウム、粉末油脂、カルシウム成分、香料、色素、安定剤、乳化剤、調味料などを適宜単独又は複数組み合わせて用いても良い。 In addition to the above ingredients, dextrin, calcium phosphate, powdered fats and oils, calcium components, fragrances, pigments, stabilizers, emulsifiers, seasonings and the like are used as appropriate in the health drink powder of the present invention alone or in combination. May be.
次に、本発明の飲料粉末は、上記のアルコール、乾燥澱粉、結晶セルロース、好適には機能性成分、機能性成分分離防止用ゲル化剤、甘味料や、必要に応じ副原料を粉体混合する、あるいは粉体混合後、造粒することにより調製すればよい。
なお、上述の各種成分が液状の場合は、予め上述した方法で造粒後、乾燥して調製したものを粉体混合すれば良い。
Next, the beverage powder of the present invention is a powder mixture of the above alcohol, dry starch, crystalline cellulose, preferably functional ingredients, gelling agents for preventing separation of functional ingredients, sweeteners, and auxiliary ingredients as necessary. Or may be prepared by granulating after powder mixing.
In addition, when the above-mentioned various components are liquid, what is necessary is just to carry out powder mixing what was prepared after granulating by the method mentioned above beforehand and drying.
上記のようにして調製された飲料粉末は、ケーキング防止成分として、乾燥澱粉と結晶セルロースとを用いているので、アルコールを含有しているにもかかわらず、常温(２５
℃程度)で１年以上密封保存しても、ケーキングすることがなく、風味・色調の劣化もな
い、安定性に優れた飲料粉末である。また、アルコールとともに、機能性成分を含有していても、ケーキングの促進現象が抑制され、多様な健康飲料粉末に応用できる。
また、乳糖を添加することにより、アルコールや機能性成分の臭気をマスキングすることができ、お酒の苦手な人でも飲みやすい風味の良い飲料粉末とすることができる。
さらに、機能性成分分離防止用ゲル化剤を添加することにより、機能性成分とアルコールとの反応による分離を抑制することができ、均一な物性ののど越しの良い飲料とすることが出来る。
また、お湯などの水性媒体を加えて短時間攪拌するだけで飲料とすることができる。なお、水性媒体としては、上水道の水でよく、ミネラルウォーター、溶質が溶解した水溶液、果汁などを用いても良い。この中でも上水道の水が、溶解性の点で適している。また、飲用に際しては、温湯、熱湯を注いで溶解後そのまま飲用してもよく、あるいは一旦冷蔵庫などで冷やした冷たい飲料としても良い。
The beverage powder prepared as described above uses dry starch and crystalline cellulose as an anti-caking component, so that it contains room temperature (25%) even though it contains alcohol.
It is a beverage powder with excellent stability that does not cake and does not deteriorate in flavor and color even after being stored sealed for about 1 year at about ℃. Moreover, even if it contains a functional component together with alcohol, the phenomenon of promoting caking is suppressed, and it can be applied to various health drink powders.
In addition, by adding lactose, it is possible to mask the odor of alcohol and functional components, and it is possible to obtain a beverage powder having a flavor that is easy to drink even for people who are not good at alcohol.
Furthermore, by adding a functional component separation-preventing gelling agent, separation due to the reaction between the functional component and alcohol can be suppressed, and a beverage having uniform physical properties can be obtained.
Moreover, it can be set as a drink only by adding aqueous media, such as hot water, and stirring for a short time. In addition, as an aqueous medium, the water of tap water may be sufficient and mineral water, the aqueous solution in which the solute dissolved, fruit juice, etc. may be used. Of these, water from the water supply is suitable in terms of solubility. In addition, when drinking, it may be poured as it is after pouring hot water or hot water and dissolved, or it may be a cold beverage once cooled in a refrigerator or the like.
以下、本発明を、実施例に基づき具体的に説明する。 Hereinafter, the present invention will be specifically described based on examples.
＜実施例１〜１３、比較例１〜２＞ <Examples 1-13, Comparative Examples 1-2>
＜飲料粉末の調製＞
表１の組成に基づき各原料の粉末を粉体混合し、飲料粉末を調製した。この粉末を１２．４グラムずつアルミ蒸着した包材に収容して、ヒートシールして密封し、２５℃で１年間保存したもののケーキング、色調、及び流動性について専門パネラー５名で観察評価した。その結果を表１にあわせて示す。
実施例はケーキング、色調及び流動性の劣化もなく、その結果、保存安定性が良好であった。
これに対し、比較例はケーキングしたり、色調や流動性が悪かったりして好ましくなかった。
<Preparation of beverage powder>
Based on the composition shown in Table 1, powders of the respective raw materials were mixed to prepare beverage powder. Each 12.4 grams of this powder was housed in a packaging material deposited with aluminum, sealed by heat sealing, and stored for 1 year at 25 ° C. The caulking, color tone, and fluidity were observed and evaluated by five specialized panelists. The results are also shown in Table 1.
The examples had no deterioration in caking, color tone and fluidity, and as a result, the storage stability was good.
On the other hand, the comparative example was not preferable because it was caked or the color tone and fluidity were poor.
＜飲料の調製＞
表１の通り調製した粉末１２．４グラムをコップに入れて１２０ｃｃの熱湯を注ぎ１０秒間スプーンで攪拌し、即席ホット玉子酒を得た。これを専門パネラー５名で評価した。
実施例品は、おおむね酒臭さがなく、お酒の苦手な人でも飲みやすく、また機能性成分の卵の分離もなく、飲みやすい健康飲料であった。また飲んだ後に体がじわじわと温まり、保温効果が持続する飲料であった。
実施例1、２の結果から、実施例２は、実施例１より流動性は劣るが、ケーキング防止効
果が高いことがわかる。
また、実施例の１〜３の結果から、乾燥澱粉は１．０〜５．０重量％の範囲でケーキング防止効果が良いことがわかる。
さらに、実施例１、４、５の結果から、結晶セルロースは０．１〜１．０重量％の範囲が好適であることがわかる。
<Preparation of beverage>
12.4 grams of the powder prepared as shown in Table 1 was put into a cup, 120 cc of hot water was poured, and the mixture was stirred with a spoon for 10 seconds to obtain instant hot egg sake. This was evaluated by five professional panelists.
The product according to the example was a health drink that was easy to drink, with almost no smell of liquor, easy to drink even for people who were not good at liquor, and no separation of functional ingredient eggs. In addition, after drinking, the body gradually warmed up, and it was a beverage that maintained its warming effect.
From the results of Examples 1 and 2, it can be seen that Example 2 is inferior in fluidity to Example 1, but has a high anti-caking effect.
Moreover, it turns out that the anti-caking effect is good in the range of 1.0-5.0 weight% from the result of Examples 1-3 of a dry starch.
Furthermore, it can be seen from the results of Examples 1, 4, and 5 that the range of 0.1 to 1.0% by weight of the crystalline cellulose is suitable.
次に、実施例１と比較例１を比較すると、乾燥澱粉以外の澱粉を用いてもケーキング防止効果や粉末の流動性が得られず、また色調、風味も悪くなることがわかる。
さらに、実施例４と比較例２を比較すると、結晶セルロースを用いない比較例２はケーキング、色調が悪くなることがわかる。
Next, when Example 1 and Comparative Example 1 are compared, it can be seen that even if starch other than dry starch is used, the anti-caking effect and the fluidity of the powder cannot be obtained, and the color tone and flavor are also deteriorated.
Furthermore, when Example 4 and Comparative Example 2 are compared, it can be seen that Comparative Example 2 not using crystalline cellulose has poor caking and color tone.
次に、実施例１、６〜１０の結果から、乳糖は２．５重量％程度の添加で流動性が最も良くなることがわかる。また実施例１と１０の結果から、乳糖を添加すると酒臭さと卵の臭みがマスキングされ、味に深みが出て風味が良好であった。
また、実施例１、１１〜１３の結果から、機能性成分分離防止用ゲル化剤を用いない実施例１３は、加水したときに、卵の蛋白が分離した状態となって、舌触り、のど越しが悪かった。したがって、粉末状態でのケーキング防止、色調の維持は、機能性成分分離防止用ゲル化剤がなくても可能だが、加水して飲料とした場合、機能性成分の種類によっては、アルコールによる分離・凝固を生じる場合があるので、機能性成分分離防止用ゲル化剤を０．５〜１．１重量％の範囲で用いることが、どのような機能性成分を用いても飲料の分離防止の点で好適であることがわかる。
Next, it can be seen from the results of Examples 1 and 6 to 10 that lactose has the best fluidity when added in an amount of about 2.5% by weight. Moreover, from the results of Examples 1 and 10, when lactose was added, the smell of liquor and egg was masked, the taste was deep, and the flavor was good.
In addition, from the results of Examples 1 and 11 to 13, Example 13 which does not use the functional component separation preventing gelling agent is in a state where the egg protein is separated when it is hydrated. Was bad. Therefore, it is possible to prevent caking in the powder state and maintain the color tone without using a gelling agent for preventing functional component separation, but when water is added to drink, depending on the type of functional component, separation with alcohol Since coagulation may occur, the use of the functional component separation preventing gelling agent in the range of 0.5 to 1.1% by weight can prevent separation of beverages regardless of the functional component used. It turns out that it is suitable.
＜飲料の調製＞
表１の通り調製した粉末１２．４グラムをコップに入れて１２０ｃｃの熱湯を注ぎ１０秒間スプーンで攪拌し、即席ホット玉子酒を得た。これを専門パネラー５名で評価した。
実施例品は、おおむね酒臭さがなく、お酒の苦手な人でも飲みやすく、また機能性成分の卵の分離もなく、飲みやすい健康飲料であった。また飲んだ後に体がじわじわと温まり、保温効果が持続する飲料であった。
実施例1、２の結果から、実施例２は、実施例１より流動性は劣るが、ケーキング防止効果が高いことがわかる。
また、実施例の１〜３の結果から、乾燥澱粉は１．０〜５．０重量％の範囲でケーキング防止効果が良いことがわかる。
さらに、実施例３、４、５の結果から、結晶セルロースは０．１〜１．０重量％の範囲が好適であることがわかる。
<Preparation of beverage>
12.4 grams of the powder prepared as shown in Table 1 was put into a cup, 120 cc of hot water was poured, and the mixture was stirred with a spoon for 10 seconds to obtain instant hot egg sake. This was evaluated by five professional panelists.
The product according to the example was a health drink that was easy to drink, with almost no smell of liquor, easy to drink even for people who were not good at liquor, and no separation of functional ingredient eggs. In addition, after drinking, the body gradually warmed up, and it was a beverage that maintained its warming effect.
From the results of Examples 1 and 2, it can be seen that Example 2 is inferior in fluidity to Example 1, but has a high anti-caking effect.
Moreover, it turns out that the anti-caking effect is good in the range of 1.0-5.0 weight% from the result of Examples 1-3 of a dry starch.
Furthermore, from the results of Examples 3 , 4, and 5, it is understood that the range of 0.1 to 1.0% by weight of the crystalline cellulose is suitable.
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| JP2018126115A (en) * | 2017-02-10 | 2018-08-16 | アサヒビール株式会社 | Alcoholic beverage and method for producing the same |
| JP2018126114A (en) * | 2017-02-10 | 2018-08-16 | アサヒビール株式会社 | Alcoholic beverage and method for producing the same |
| JPWO2019049975A1 (en) * | 2017-09-07 | 2019-11-07 | サントリーホールディングス株式会社 | Sodium-containing colorless transparent beverage |
| JPWO2019049977A1 (en) * | 2017-09-07 | 2019-11-07 | サントリーホールディングス株式会社 | Magnesium-containing colorless and transparent beverage |
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