JP2016123386A - Fruit juice and/or vegetable juice soft drink having sweetness and taste with natural flavor - Google Patents
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本発明は、穀物麹と果汁及び／又は野菜汁を混合し、該原料成分の酵素処理を行うことにより製造した、自然風味の甘味と味覚を特徴とした果汁及び／又は野菜汁清涼飲料、及び、該果汁及び／又は野菜汁清涼飲料の実用的な製造のための、高濃度の果汁及び／又は野菜汁の酵素処理を可能とした、果汁及び／又は野菜汁清涼飲料の製造方法に関する。 The present invention comprises a fruit juice and / or vegetable juice soft drink characterized by a natural flavor sweetness and taste, produced by mixing cereal meal and fruit juice and / or vegetable juice and subjecting the raw material components to enzyme treatment, and The present invention relates to a method for producing fruit juice and / or vegetable juice soft drink, which enables enzymatic treatment of fruit juice and / or vegetable juice with a high concentration for practical production of the fruit juice and / or vegetable juice soft drink.
麹や、果汁及び野菜汁は、従来より、アルコール飲料や非アルコール飲料の原料として用いられ、それぞれの原料に特有の味覚の飲料が提供されている。麹は、旧来より、甘酒や清酒の製造に用いられ、麹を用いてでんぷんを糖化させ甘酒として提供され、また、麹を用いてでんぷんを糖化し、更に酵母により発酵させて、清酒のような発酵アルコールが提供されてきた。また、果汁及び野菜汁は、清涼飲料の原料として用いられ、各種の果汁や、野菜汁からなる清涼飲料が提供されている。 Persimmons, fruit juices, and vegetable juices are conventionally used as raw materials for alcoholic beverages and non-alcoholic beverages, and beverages having a taste unique to each raw material are provided. Traditionally, koji is used in the production of amazake and sake, and it is provided as a koji using a koji to saccharify starch, and also saccharified with koji and then fermented with yeast to Fermented alcohol has been provided. In addition, fruit juice and vegetable juice are used as raw materials for soft drinks, and various fruit juices and soft drinks made of vegetable juice are provided.
麹や、果汁及び野菜汁を原料とする飲料の製造において、麹や、果汁及び野菜汁原料を併用して飲料を製造する方法も開示されている。例えば、特開２００３−２８４５４１号公報、特開２０１１−６６号公報には、米、米麹、及び、果汁若しくは果実を原料として用い、米を米麹で糖化した糖化液に果汁若しくは果実を混合した混合物、或いは、該糖化液及び果汁若しくは果実の液体を酵母により発酵したアルコール飲料が開示されている。特開２００７−１２４９６０号公報には、清酒麹菌を用いた米麹及び米を酵母を用いて発酵させ、これに果汁及び／又はハーブエキスを添加して、クエン酸濃度が高い低アルコール飲料を製造する方法が開示されている。 In the production of beverages using koji, fruit juice, and vegetable juice as raw materials, a method for producing beverages using koji, fruit juice, and vegetable juice materials together is also disclosed. For example, JP 2003-284541 A and JP 2011-66 JP use rice, rice bran, and fruit juice or fruit as raw materials, and mix fruit juice or fruit with saccharified liquid obtained by saccharifying rice with rice bran. Or an alcoholic beverage obtained by fermenting the saccharified solution and fruit juice or fruit liquid with yeast. In JP 2007-124960 A, rice bran and rice using sake koji mold are fermented using yeast, and fruit juice and / or herbal extract is added thereto to produce a low alcohol beverage having a high citric acid concentration. A method is disclosed.
また、麹や麹菌、及び果汁、野菜を原料として、非発酵の非アルコール飲料を製造する方法も開示されている。例えば、麹を用いる方法としては、特開昭６３−２４８３７６号公報には、でんぷん質原料を米麹或いは酵素で糖化した糖化液に、ゆず果汁を添加するゆず甘酒の製造方法が、特開２０１０−９９０５８号公報には、もち米原料に米麹を加え糖化した糖化物に粉末果実・野菜を添加することによる粉末果実・野菜入り甘酒液の製造方法が開示されている。更に、特開２００９−５５８７４号公報には、蒸し米を麹で糖化した糖化液に、梅果実を搾った果汁を加えて調製する米を主成分とする清涼飲料水が開示されている。 Also disclosed is a method for producing a non-fermented non-alcoholic beverage using koji, koji mold, fruit juice, and vegetables as raw materials. For example, as a method using koji, JP-A-63-248376 discloses a method for producing Yuzu Amazake, in which yuzu juice is added to a saccharified solution obtained by saccharifying a starch raw material with rice koji or an enzyme. No. -99058 discloses a method for producing a powdered fruit / vegetable sweet liquor by adding powdered fruit / vegetable to a saccharified product obtained by adding rice bran to a glutinous rice raw material. Furthermore, Japanese Patent Application Laid-Open No. 2009-55874 discloses a soft drink mainly composed of rice prepared by adding fruit juice obtained by squeezing plum fruits to a saccharified solution obtained by saccharifying steamed rice.
また、麹菌を用いる方法としては、特開２００１−６９９５７号公報には、蒸煮した穀類のようなでんぷん質原料に、クエン酸生成能の大きいアスペルギルス属の麹菌を接種し、培養して、クエン酸を多量に含有する麹を調製し、該麹に芋類等の野菜又は果実を加えて調製したクエン酸含有飲料が、特開２００４−１２１１３４号公報には、果実の処理物に、アスペルギルス・ニガーや、アスペルギルス・オリゼーのような麹菌を接種して培養することにより、果実由来の糖分を減少させた飲料が開示されている。 In addition, as a method of using koji mold, JP 2001-69957 A discloses inoculating a starch raw material such as steamed cereal with koji mold belonging to the genus Aspergillus having high ability to produce citric acid, culturing it, and citric acid. A citric acid-containing beverage prepared by adding a large amount of koji and adding vegetables or fruits such as koji to the koji, JP-A-2004-121134 discloses a processed fruit product, Aspergillus niger Moreover, the drink which reduced the sugar content derived from a fruit by inoculating and culturing a koji mold like Aspergillus oryzae is disclosed.
以上のように、麹や、果汁及び野菜汁は、従来より、アルコール飲料や非アルコール飲料の原料として用いられ、各種飲料の製造方法により、それぞれの原料に特有の味覚の飲料が提供されている。しかしながら、麹と果汁及び／又は野菜汁を原料とし、それぞれの原料の持つ特徴を生かし、更に、それぞれ原料成分の相互の作用を有効に利用して、嗜好性のある新規な特徴のある飲料を提供することは、この分野の更なる課題となっている。 As described above, strawberries, fruit juices and vegetable juices are conventionally used as raw materials for alcoholic beverages and non-alcoholic beverages, and beverages having tastes peculiar to the respective raw materials are provided by various beverage production methods. . However, it uses strawberry and fruit juice and / or vegetable juice as raw materials, making full use of the characteristics of each raw material, and further utilizing the mutual action of each raw material component to produce a beverage with a new characteristic with palatability. Providing is a further challenge in this area.
本発明の課題は、穀物麹のような麹と、果汁及び／又は野菜汁を原料として用い、該原料の味覚の融和と、相互作用により、自然風味の甘味と味覚を特徴とした嗜好性のある果汁及び／又は野菜汁清涼飲料を提供すること、更には、該飲料を工業的レベルで製造可能な実用的な製造方法を提供することにある。 An object of the present invention is to use a rice cake such as a cereal bowl and fruit juice and / or vegetable juice as raw materials, and to achieve a palatability characteristic of sweetness and taste of a natural flavor by interaction and interaction of the taste of the raw materials. The object is to provide a certain fruit juice and / or vegetable juice soft drink, and further to provide a practical production method capable of producing the drink at an industrial level.
本発明者らは、上記課題を解決すべく、穀物麹のような麹と、果汁及び／又は野菜汁を原料として用いた嗜好性のある果汁及び／又は野菜汁清涼飲料を提供する方法について鋭意検討する中で、穀物麹に、果汁及び／又は野菜汁を添加処理することにより、穀物麹由来の酵素により、効果的に果汁及び／又は野菜汁に含まれるでんぷん成分を糖化することができ、甘味成分の生成により、飲料に自然風味の甘味を付与するとともに、でんぷん成分の残存率の低下と共に、粉っぽさのような味覚上の不具合も消えて、麹由来の味覚成分と果汁及び／又は野菜汁由来の味覚成分の融合により、自然風味の甘味と味覚を特徴とした嗜好性のある果汁及び／又は野菜汁清涼飲料を製造することができることを見出し、更に、該穀物麹に、果汁及び／又は野菜汁を通常では酵素反応が起きないような高濃度で添加処理する方法を、工業的レベルで行って、該飲料を製造することが可能な実用的な製造方法を提供するために、果汁及び／又は野菜汁の添加を、段掛けで行って、第１の酵素処理工程、及び、追加の酵素処理工程として行うことにより、該穀物麹に、果汁及び／又は野菜汁を高濃度で添加処理する方法を、工業的レベルで行うことに成功し、本発明をなすに至った。 In order to solve the above-mentioned problems, the present inventors have earnestly devised a method for providing a palatable fruit juice and / or vegetable juice soft drink using a koji like a cereal bowl and fruit juice and / or vegetable juice as raw materials. During the study, by adding fruit juice and / or vegetable juice to the cereal meal, the starch component contained in the fruit juice and / or vegetable juice can be effectively saccharified by the enzyme derived from the cereal meal, With the generation of the sweetening ingredient, the beverage is given a natural flavor sweetness, the remaining rate of the starch component is reduced, and the taste defects such as powderiness disappear, and the taste ingredient derived from koji and fruit juice and / or Alternatively, it has been found that a tasteful juice and / or vegetable juice soft drink characterized by a natural-flavored sweetness and taste can be produced by the fusion of taste ingredients derived from vegetable juice, And / or In order to provide a practical production method capable of producing a beverage by performing a method of adding vegetable juice at a high concentration so that an enzyme reaction does not normally occur at an industrial level, Addition of vegetable juice and / or vegetable juice at a high concentration to the cereal meal by performing the first enzyme treatment step and the additional enzyme treatment step by adding / or vegetable juice in steps This method has been successfully carried out at an industrial level, and the present invention has been made.
すなわち、本発明は、穀物麹を用い、該穀物麹と果汁及び／又は野菜汁を混合して穀物麹由来の酵素で第１の酵素処理工程を行い、該酵素処理物に、追加の果汁及び／又は野菜汁を添加して、追加の酵素処理工程を行うことにより、高濃度の果汁及び／又は野菜汁の酵素処理物を調製して飲料を製造することからなる、自然風味の甘味と味覚を特徴とした果汁及び／又は野菜汁清涼飲料の製造方法からなる。 That is, the present invention uses a cereal meal, mixes the cereal meal with fruit juice and / or vegetable juice, performs a first enzyme treatment step with an enzyme derived from the cereal meal, and adds an additional fruit juice and / Natural-flavored sweetness and taste consisting of preparing fruit juice and / or enzyme-treated product of vegetable juice by adding vegetable juice and performing an additional enzyme treatment step to produce a beverage It consists of the manufacturing method of the fruit juice and / or vegetable juice soft drink characterized by these.
従来より、健康志向から野菜、果汁を原料とした飲料の需要が高まっているが、これらの原料には、新鮮な味覚がある一方で、野菜には青臭みやえぐみがあるため、嗜好性の向上のためにはこれらの味覚の改善が望まれている。そこで、本発明者らは、穀物麹を用い、該麹由来の味覚や栄養成分の融和を図りつつ、該穀物麹由来のもつ酵素で野菜汁／果汁のでんぷんを糖化処理することで、飲料に自然風味の甘味を付与するとともに、でんぷん成分の残存率の低下と共に、粉っぽさのような味覚上の不具合も消えて、自然風味の甘味と味覚を特徴とした嗜好性のある果汁及び／又は野菜汁清涼飲料を製造することができることを見出した。 Traditionally, the demand for beverages made from vegetables and fruit juices has increased from a health-oriented perspective, but these ingredients have a fresh taste, while vegetables have a blue odor and puffy soy. Improvement of these tastes is desired for improvement. Therefore, the present inventors used a cereal meal to saccharify the vegetable juice / fruit juice starch with an enzyme possessed by the cereal meal while integrating the taste and nutritional components derived from the meal. Along with the addition of a natural flavor sweetness and a decrease in the residual rate of starch components, taste defects such as powderiness disappear, and a tasteful fruit juice characterized by a natural flavor sweetness and taste and / or Or it discovered that a vegetable juice soft drink could be manufactured.
しかし、野菜汁／果汁のでんぷんを工業的に多量に麹由来の酵素で糖化する工程には費用がかかるため、穀物麹によって野菜汁／又は果汁のでんぷんが糖化した、自然な風味の野菜汁/果汁飲料を工業的に製造した例はほとんど存在していなかった。そこで、効率よく野菜汁／果汁を糖化するには、野菜汁、果汁を濃縮して糖化を行うことが必要であり、該方法を検討したが、野菜汁／果汁の濃縮物に糖化酵素を添加しても反応が進まないことがわかった。そこで、鋭意検討の結果、果汁及び／又は野菜汁の添加を、段掛けで行って、第１の酵素処理工程、及び、追加の酵素処理工程として行うことにより、該穀物麹に、果汁及び／又は野菜汁を高濃度で添加処理することができることを見出し、該飲料を工業的レベルで製造することが可能な実用的な製造方法を提供するに至った。 However, it is expensive to industrially saccharify vegetable juice / fruit juice starch with enzymes derived from koji, so the natural flavor of vegetable juice / There have been few examples of industrially producing fruit juice drinks. Thus, in order to efficiently saccharify vegetable juice / fruit juice, it is necessary to concentrate saccharification by concentrating vegetable juice and fruit juice, and this method has been studied, but saccharifying enzymes are added to the vegetable juice / fruit juice concentrate. However, it turned out that the reaction did not progress. Therefore, as a result of intensive studies, fruit juice and / or vegetable juice is added in stages, and as a first enzyme treatment step and an additional enzyme treatment step, fruit juice and / or Or it discovered that vegetable juice could be added and processed in high concentration, and came to provide the practical manufacturing method which can manufacture this drink on an industrial level.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法において、第１の酵素処理工程において穀物麹と混合する果汁及び／又は野菜汁の濃度は、Brix３０以下であることが好ましい。該第１の酵素処理工程において、穀物麹と混合する果汁及び／又は野菜汁の濃度としては、Brix４〜３０であることがより好ましい。 In the method for producing the fruit juice and / or vegetable juice soft drink of the present invention, the concentration of the fruit juice and / or vegetable juice mixed with the cereal meal in the first enzyme treatment step is preferably Brix 30 or less. In the first enzyme treatment step, the concentration of fruit juice and / or vegetable juice mixed with the cereal meal is more preferably Brix 4-30.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法においては、第１の酵素処理工程を行い、該酵素処理物に、追加の果汁及び／又は野菜汁を添加して、Brix３０を超える濃度として、追加の酵素処理工程を行うことが好ましい。本発明の果汁及び／又は野菜汁清涼飲料の製造方法において、第１の酵素処理工程及び／又は追加の酵素処理工程を、３０〜６０℃の温度で行うことができる。本発明の果汁及び／又は野菜汁清涼飲料の製造方法における、酵素処理工程における酵素処理では、穀物麹由来の糖化酵素によるでんぷんの糖化が行なわれる。 In the manufacturing method of the fruit juice and / or vegetable juice soft drink of this invention, a 1st enzyme treatment process is performed, and additional fruit juice and / or vegetable juice are added to this enzyme processed material, and it is set as the density | concentration exceeding Brix30. Preferably, an additional enzyme treatment step is performed. In the manufacturing method of the fruit juice and / or vegetable juice soft drink of this invention, a 1st enzyme treatment process and / or an additional enzyme treatment process can be performed at the temperature of 30-60 degreeC. In the enzyme treatment in the enzyme treatment step in the method for producing the fruit juice and / or vegetable juice soft drink of the present invention, starch is saccharified with a saccharification enzyme derived from cereal meal.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法における、第１の酵素処理工程を行い、該酵素処理物に、追加の果汁及び／又は野菜汁を添加して、追加の酵素処理工程を行う工程においては、第１の酵素処理工程において、でんぷん残存率が５０重量％となった後に、該酵素処理物に、追加の果汁及び／又は野菜汁を添加することが好ましい。本発明の果汁及び／又は野菜汁清涼飲料の製造方法において、穀物麹としては、各種穀物の麹を用いることができるが、米麹を特に好ましい穀物麹として挙げることができる。 In the method for producing fruit juice and / or vegetable juice soft drink of the present invention, the first enzyme treatment step is performed, and additional fruit juice and / or vegetable juice is added to the enzyme-treated product, and the additional enzyme treatment step is performed. In the step to be performed, it is preferable to add additional fruit juice and / or vegetable juice to the enzyme-treated product after the starch residual ratio reaches 50% by weight in the first enzyme treatment step. In the method for producing fruit juice and / or vegetable juice soft drink of the present invention, various types of cereal can be used as the cereal koji, and rice koji can be mentioned as a particularly preferred cereal koji.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法においては、第１の酵素処理工程、及び、追加の酵素処理工程を行うことにより調製された、高濃度の果汁及び／又は野菜汁の酵素処理物を、飲用濃度に調整する工程を設けることができる。 In the method for producing fruit juice and / or vegetable juice soft drink of the present invention, the enzyme of high concentration fruit juice and / or vegetable juice prepared by performing the first enzyme treatment step and the additional enzyme treatment step. A step of adjusting the treated product to a drinking concentration can be provided.
本発明は、本発明の果汁及び／又は野菜汁清涼飲料の製造方法により製造された、自然風味の甘味と味覚を特徴とした果汁及び／又は野菜汁清涼飲料の発明を包含する。該果汁及び／又は野菜汁清涼飲料は、果汁及び／又は野菜汁清涼飲料のアルコール度数が、１％未満である清涼飲料として調製することができる。また、該果汁及び／又は野菜汁清涼飲料は、容器詰飲料として製品化することができる。 This invention includes invention of the fruit juice and / or vegetable juice soft drink characterized by the sweetness and taste of natural flavor manufactured by the manufacturing method of the fruit juice and / or vegetable juice soft drink of this invention. The fruit juice and / or vegetable juice soft drink can be prepared as a soft drink in which the alcohol content of the fruit juice and / or vegetable juice soft drink is less than 1%. Moreover, this fruit juice and / or vegetable juice soft drink can be commercialized as a container-packed drink.
すなわち、具体的には本発明は、［１］穀物麹を用い、該穀物麹と果汁及び／又は野菜汁を混合して穀物麹由来の酵素で第１の酵素処理工程を行い、該酵素処理物に、追加の果汁及び／又は野菜汁を添加して、追加の酵素処理工程を行うことにより、高濃度の果汁及び／又は野菜汁の酵素処理物を調製して飲料を製造することを特徴とする、自然風味の甘味と味覚を特徴とした果汁及び／又は野菜汁清涼飲料の製造方法や、［２］第１の酵素処理工程において、穀物麹と混合する果汁及び／又は野菜汁の濃度が、Brix３０以下であることを特徴とする前記［１］に記載の果汁及び／又は野菜汁清涼飲料の製造方法や、［３］第１の酵素処理工程を行い、該酵素処理物に、追加の果汁及び／又は野菜汁を添加して、Brix３０を超える濃度として、追加の酵素処理工程を行うことを特徴とする前記［１］又は［２］に記載の果汁及び／又は野菜汁清涼飲料の製造方法からなる。 That is, the present invention specifically relates to [1] using a cereal meal, mixing the cereal meal with fruit juice and / or vegetable juice and performing a first enzyme treatment step with an enzyme derived from the cereal meal, It is characterized by preparing an enzyme-treated product of high-concentration fruit juice and / or vegetable juice by adding additional fruit juice and / or vegetable juice and performing an additional enzyme treatment step to produce a beverage. And a method for producing a fruit juice and / or vegetable juice soft drink characterized by sweetness and taste of natural flavor, and [2] concentration of fruit juice and / or vegetable juice mixed with cereal meal in the first enzyme treatment step The method for producing a fruit juice and / or vegetable juice soft drink according to [1] above, wherein [3] the first enzyme treatment step is performed and added to the enzyme-treated product. Of fruit juice and / or vegetable juice to a concentration exceeding Brix30, Consists method for producing a fruit juice and / or vegetable juice soft drink according to [1] or [2], wherein the performing addition of enzyme treatment steps.
また、本発明は、［４］第１の酵素処理工程を行い、該酵素処理物に、追加の果汁及び／又は野菜汁を添加して、追加の酵素処理工程を行う工程において、第１の酵素処理工程において、でんぷん残存率が５０重量％以下となった後に、該酵素処理物に、追加の果汁及び／又は野菜汁を添加することを特徴とする前記［１］〜［３］のいずれかに記載の果汁及び／又は野菜汁清涼飲料の製造方法や、［５］穀物麹として、米麹を用いることを特徴とする前記［１］〜［４］のいずれかに記載の果汁及び／又は野菜汁清涼飲料の製造方法からなる。 The present invention also includes [4] performing the first enzyme treatment step, adding additional fruit juice and / or vegetable juice to the enzyme-treated product, and performing the additional enzyme treatment step. Any one of the above [1] to [3], wherein in the enzyme treatment step, after the starch residual ratio becomes 50% by weight or less, additional fruit juice and / or vegetable juice is added to the enzyme-treated product. A method for producing crab juice and / or vegetable juice soft drinks according to any one of [1] to [4] above, wherein [5] rice bran is used as the cereal meal. Or it consists of the manufacturing method of vegetable juice soft drink.
本発明は、穀物麹のような麹と、果汁及び／又は野菜汁を原料として用い、該原料の味覚の融和と、相互作用により、自然風味の甘味と味覚を特徴とした嗜好性のある果汁及び／又は野菜汁清涼飲料を提供する。更に本発明は、該飲料を工業的レベルで製造可能な実用的な製造方法を提供する。 The present invention relates to a fruit juice having a palatability characterized by a sweetness and a taste of natural flavor by using a koji such as a cereal koji and fruit juice and / or vegetable juice as raw materials, and by integrating and interacting with the taste of the raw materials. And / or providing vegetable juice soft drinks. Furthermore, this invention provides the practical manufacturing method which can manufacture this drink on an industrial level.
本発明は、穀物麹を用い、該穀物麹と果汁及び／又は野菜汁を混合して穀物麹由来の酵素で第１の酵素処理工程を行い、該酵素処理物に、追加の果汁及び／又は野菜汁を添加して、追加の酵素処理工程を行うことにより、高濃度の果汁及び／又は野菜汁の酵素処理物を調製して飲料を製造することからなる、自然風味の甘味と味覚を特徴とした果汁及び／又は野菜汁清涼飲料の製造方法、及び該方法により製造された果汁及び／又は野菜汁清涼飲料からなる。 The present invention uses a cereal meal, mixes the cereal meal with fruit juice and / or vegetable juice, performs a first enzyme treatment step with an enzyme derived from the cereal meal, and adds an additional fruit juice and / or to the enzyme-treated product. By adding vegetable juice and performing an additional enzyme treatment step, it prepares a beverage with a high concentration of fruit juice and / or vegetable juice, and features natural sweetness and taste. The fruit juice and / or vegetable juice soft drink manufacturing method, and the fruit juice and / or vegetable juice soft drink manufactured by this method.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法において、用いる穀物麹としては、米、麦、粟、そば等の穀類から調製された穀物麹を用いることができ、それぞれの穀物麹の特徴を有する味覚の飲料を調製することができるが、特に好ましい穀物麹としては、米麹を挙げることができる。 In the method for producing fruit juice and / or vegetable juice soft drink of the present invention, as the grain koji used, grain koji prepared from grains such as rice, wheat, koji, buckwheat, etc. can be used, and the characteristics of each grain koji A tasting beverage having the above can be prepared, and rice bran can be mentioned as a particularly preferred cereal meal.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法において、用いる穀物麹を調整するための麹菌としては、醸造用のカビ類であれば特に限定されず、例えば、黄麹菌、黒麹菌、白麹菌、紅麹菌などがあり、黄麹菌の例としてアスペルギルス・オリゼー（Ａｓｐｅｒｇｉｌｌｕｓ・ｏｒｙｚａｅ）、黒麹菌の例としてアスペルギルス・ニガー（Ａｓｐｅｒｇｉｌｌｕｓ・ｎｉｇｅｒ）やアスペルギルス・アワモリ（Ａｓｐｅｒｇｉｌｌｕｓ・ａｗａｍｏｒｉ）、アスペルギルス・ルチュエンシス（Ａｓｐｅｒｇｉｌｌｕｓ・ｌｕｃｈｕｅｎｓｉｓ）、白麹菌の例としてアスペルギルス・カワチ（Ａｓｐｅｒｇｉｌｌｕｓ・ｋａｗａｃｈｉｉ）やアスペルギルス・シロウサミ（Ａｓｐｅｒｇｉｌｌｕｓ・ｓｈｉｒｏｕｓａｍｉｉ）が挙げられる。紅麹菌の例としてはモナスカス・ピローサス（Ｍｏｎａｓｃｕｓ・ｐｉｌｏｓｕｓ）、モナスカス・パーピュレウス（Ｍｏｎａｓｃｕｓ・ｐｕｒｐｕｒｅｕｓ）などが挙げられる。特に好ましい麹菌としては、アスペルギルス・オリゼー及びアスペルギルス・カワチを挙げることができる。 In the method for producing the fruit juice and / or vegetable juice soft drink of the present invention, the koji mold for adjusting the grain koji used is not particularly limited as long as it is a mold for brewing. For example, koji mold, black koji mold, white Aspergillus oryzae (Aspergillus oryzae), Aspergillus niger (Aspergillus niger), Aspergillus awamori (Aspergillus awamori) Examples of Aspergillus luchuensis) and Aspergillus oryzae include Aspergillus kawachii and Aspergillus shirousamiiExamples of Monascus include Monascus pirousus and Monascus purpureus. Particularly preferred koji molds include Aspergillus oryzae and Aspergillus kawachi.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法において、原料として用いられる果汁の調製に用いられる果実としては、果実の種類には特に限定されないが、例えば、柑橘類果実（オレンジ、温州ミカン、レモン、グレープフルーツ、ライム、マンダリン、ユズ、タンジェリン、テンプルオレンジ、タンジェロ、カラマンシー等）、リンゴ、ブドウ、モモ、パイナップル、グアバ、バナナ、マンゴー、イチゴ、ブルーベリー、アセロラ、パパイヤ、パッションフルーツ、ウメ、ナシ、アンズ、ライチ、メロン、西洋ナシ、スモモ類等を挙げることができる。特に好ましい果実としては、りんご、レモン、オレンジ、グレープフルーツ等を挙げることができる。本発明で使用する果汁は、果実を、必要に応じて果皮を除いてから、破砕、搾汁し、不溶性固形物を固液分離して、果汁として調製することができる。 In the method for producing the fruit juice and / or vegetable juice soft drink of the present invention, the fruit used for the preparation of the fruit juice used as a raw material is not particularly limited to the kind of the fruit, but for example, citrus fruit (orange, mandarin orange, Lemon, grapefruit, lime, mandarin, yuzu, tangerine, temple orange, tangero, caramancy, etc.), apple, grape, peach, pineapple, guava, banana, mango, strawberry, blueberry, acerola, papaya, passion fruit, plum, pear, Examples include apricot, lychee, melon, pear, plums and the like. Particularly preferred fruits include apples, lemons, oranges and grapefruits. The fruit juice used in the present invention can be prepared as a fruit juice by crushing and squeezing the fruit, if necessary, after removing the peel, and solid-liquid separation of the insoluble solid.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法において、原料として用いられる野菜汁の調製に用いられる野菜としては、ニンジン、かぼちゃ、じゃがいも、サツマイモ、ピーマン、ウリ、キャベツ、ホウレンソウ、白菜、アシタバ等の野菜類を挙げることができるが、特に好ましい野菜類としては、ニンジン、かぼちゃ、じゃがいも、サツマイモを挙げることができる。野菜汁の調製においては、果汁の調製と同様に、野菜を、必要に応じて皮を除いてから、破砕、搾汁し、不溶性固形物を固液分離して、野菜汁として調製することができる。 In the method for producing the fruit juice and / or vegetable juice soft drink of the present invention, the vegetables used for the preparation of the vegetable juice used as a raw material include carrots, pumpkins, potatoes, sweet potatoes, peppers, cucumbers, cabbage, spinach, Chinese cabbage, ashitaba Examples of particularly preferred vegetables include carrots, pumpkins, potatoes, and sweet potatoes. In the preparation of vegetable juice, as in the preparation of fruit juice, the vegetable can be crushed and squeezed after removing the peel as necessary, and insoluble solids can be solid-liquid separated to prepare vegetable juice. it can.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法は、穀物麹を用い、該穀物麹と果汁及び／又は野菜汁を混合して穀物麹由来の酵素で第１の酵素処理工程を行い、該酵素処理物に、追加の果汁及び／又は野菜汁を添加して、追加の酵素処理工程を行うことにより、高濃度の果汁及び／又は野菜汁の酵素処理物を調製して飲料を製造することからなる。該果汁及び／又は野菜汁清涼飲料の製造方法において、第１の酵素処理工程において穀物麹と混合する果汁及び／又は野菜汁の濃度は、Brix３０以下であることが好ましい。より好ましい濃度として、Brix４〜３０の果汁及び／又は野菜汁の濃度を挙げることができる。該果汁及び／又は野菜汁の濃度で、第１の酵素処理工程を行うことにより、麹の酵素処理を効果的に行うことができる。 The method for producing a fruit juice and / or vegetable juice soft drink of the present invention uses a cereal meal, mixes the cereal meal with fruit juice and / or vegetable juice, and performs the first enzyme treatment step with an enzyme derived from the cereal meal, By adding additional fruit juice and / or vegetable juice to the enzyme-treated product and performing an additional enzyme treatment step, a highly concentrated fruit juice and / or vegetable juice enzyme-treated product is prepared to produce a beverage. Consists of. In the method for producing the fruit juice and / or vegetable juice soft drink, the concentration of the fruit juice and / or vegetable juice mixed with the cereal meal in the first enzyme treatment step is preferably Brix 30 or less. As a more preferable density | concentration, the density | concentration of the fruit juice of Brix 4-30 and / or vegetable juice can be mentioned. By performing the first enzyme treatment step at the concentration of the fruit juice and / or vegetable juice, the enzyme treatment of koji can be performed effectively.
更に、本発明の果汁及び／又は野菜汁清涼飲料の製造方法においては、第１の酵素処理工程を行った酵素処理物に、追加の果汁及び／又は野菜汁を添加して、Brix３０を超える濃度として、追加の酵素処理工程を行うことにより、高濃度の果汁及び／又は野菜汁の濃度においても、効果的に穀物麹による酵素処理を行うことができる。本発明の果汁及び／又は野菜汁清涼飲料の製造方法においては、第１の酵素処理工程を行い、該酵素処理物に、追加の果汁及び／又は野菜汁を添加して、追加の酵素処理工程を行う工程は、第１の酵素処理工程において、でんぷん残存率が５０重量％となった後に、該酵素処理物に、追加の果汁及び／又は野菜汁を添加する方法により行うことができる。 Furthermore, in the manufacturing method of the fruit juice and / or vegetable juice soft drink of this invention, the additional fruit juice and / or vegetable juice are added to the enzyme processed material which performed the 1st enzyme treatment process, and the density | concentration exceeds Brix30. As described above, by performing an additional enzyme treatment step, it is possible to effectively carry out enzyme treatment with cereal meal even at high concentrations of fruit juice and / or vegetable juice. In the manufacturing method of the fruit juice and / or vegetable juice soft drink of the present invention, the first enzyme treatment step is performed, and additional fruit juice and / or vegetable juice is added to the enzyme-treated product, and the additional enzyme treatment step. The step of performing can be performed by a method of adding additional fruit juice and / or vegetable juice to the enzyme-treated product after the starch residual ratio reaches 50% by weight in the first enzyme treatment step.
本発明の果汁及び／又は野菜汁清涼飲料の製造方法において、第１の酵素処理工程及び／又は追加の酵素処理工程を、３０〜６０℃の温度で行うことができるが、特に５０〜６０℃で酵素処理をすることが望ましい。 In the method for producing the fruit juice and / or vegetable juice soft drink of the present invention, the first enzyme treatment step and / or the additional enzyme treatment step can be performed at a temperature of 30 to 60 ° C., particularly 50 to 60 ° C. It is desirable to treat with enzyme.
本発明の果汁及び／又は野菜汁清涼飲料は、アルコールを含まない（１％未満、望ましくは０．１％未満）の飲料として調製され、したがって、微生物（酵母等）のコンタミを起こさないためことが留意される。本発明の果汁及び／又は野菜汁清涼飲料の製造方法は、上記開示した点を除いて、通常、麹や、果汁及び／又は野菜汁を原料として清涼飲料を製造する際に用いられる、製造条件や、添加物等の条件を採用することができる。 The fruit juice and / or vegetable juice soft drink of the present invention is prepared as a drink containing no alcohol (less than 1%, preferably less than 0.1%), and therefore does not cause contamination of microorganisms (yeast, etc.). Is noted. The manufacturing method of the fruit juice and / or vegetable juice soft drink of the present invention, except for the points disclosed above, is usually used when manufacturing a soft drink from strawberries, fruit juice and / or vegetable juice as raw materials. Or conditions, such as an additive, are employable.
以下に、本発明を実施例によって詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.
［可溶性デンプンの測定方法］
本発明の実施例において、可溶性デンプンの測定は次の測定方法によった：可溶性デンプンの反応試薬として、２％ヨウ化カリウムおよび０．２％ヨウ素を溶解させたヨウ素溶液を作製する。デンプン標準液として、Megazyme社製のMaize Starchを用い、全イオン交換水に加温・溶解させ、必要な濃度まで希釈した。試料溶液およびデンプン標準液をメンブレンフィルター（アドバンテック（株）製ＤＩＳＭＩＣ 親水性ＰＴＦＥ、０.４５μｍ）でろ過した。デンプン標準液または試料１ｍＬ、ヨウ素溶液０．５ｍＬを２５ｍＬメスフラスコに取り、イオン交換水で定量、混合ののち、分光光度計（Ｕ−３３１０：日立製作所社製）で波長５８０ｎｍの吸光度を測定し、試料中に含まれている可溶性デンプンの量を定量した。
[Method for measuring soluble starch]
In the examples of the present invention, soluble starch was measured by the following measuring method: As a soluble starch reaction reagent, an iodine solution in which 2% potassium iodide and 0.2% iodine were dissolved was prepared. Maize Starch manufactured by Megazyme was used as a starch standard solution, which was heated and dissolved in all ion-exchanged water and diluted to the required concentration. The sample solution and starch standard solution were filtered with a membrane filter (DISMIC hydrophilic PTFE manufactured by Advantech Co., Ltd., 0.45 μm). Take 1 mL of starch standard solution or sample and 0.5 mL of iodine solution in a 25 mL volumetric flask, and after quantifying and mixing with ion-exchanged water, measure the absorbance at a wavelength of 580 nm with a spectrophotometer (U-3310: manufactured by Hitachi, Ltd.). The amount of soluble starch contained in the sample was quantified.
［野菜汁Brixと米麹による糖化試験］ [Saccharification test with vegetable juice Brix and rice bran]
＜（１）野菜糖化エキスの調製＞
濃縮された７０°Brixニンジン果汁（三洋フーズ社製）を既定のBrix（１０〜４５％）となるようにイオン交換水で希釈した。デンプン基質濃度と米麹由来の酵素の添加量が一定となるように、それぞれのBrixのニンジン果汁に対し、乾燥米麹（ＭＫＳ：徳島製麹社製）を４．４〜２０％となるように添加し、インキュベーターで５５℃で５時間振盪しながら加温することで、糖化処理を行った。
<(1) Preparation of vegetable saccharified extract>
Concentrated 70 ° Brix carrot juice (manufactured by Sanyo Foods) was diluted with ion-exchanged water so as to have a predetermined Brix (10 to 45%). Dry rice bran (MKS: Tokushima Seikan Co., Ltd.) is 4.4-20% for each Brix carrot juice so that the starch substrate concentration and the amount of rice bran-derived enzyme added are constant. The saccharification treatment was carried out by heating with shaking in an incubator at 55 ° C. for 5 hours.
＜（２）野菜糖化飲料の調製＞
得られた野菜糖化エキスをニンジン汁が１０°Ｂｒｉｘ相当となるようにイオン交換水にて希釈して、試験区１〜６の野菜飲料を得た。野菜飲料中に含まれる酵素を失活させること、および可溶化していなかったデンプンを水中に溶かし込むことを目的として、９５℃で３０分以上加熱した。
<(2) Preparation of saccharified vegetable beverage>
The obtained vegetable saccharified extract was diluted with ion-exchanged water so that the carrot juice was equivalent to 10 ° Brix, and vegetable drinks in test sections 1 to 6 were obtained. In order to inactivate the enzyme contained in the vegetable beverage and to dissolve the unsolubilized starch in water, it was heated at 95 ° C. for 30 minutes or more.
＜（３）評価＞
得られた野菜飲料について、分光光度計（Ｕ−３３１０：日立製作所社製）を用いて可溶性デンプンの濃度を測定した。得られたデンプン濃度に関して、糖化未処理品と比較して、相対的なデンプン残存率（％）を算出した。また、訓練されたパネリスト６名を用いて、香味について官能評価を行った。評価は糖化未処理区の野菜飲料を対象区とし、対象区と比較して、甘さおよび粉っぽさが、どの程度変化しているのかを比較した。
<(3) Evaluation>
About the obtained vegetable drink, the density | concentration of the soluble starch was measured using the spectrophotometer (U-3310: Hitachi Ltd. make). Regarding the obtained starch concentration, the relative starch residual ratio (%) was calculated as compared with the unsaccharified product. Moreover, sensory evaluation was performed about the flavor using 6 trained panelists. In the evaluation, vegetable drinks in the saccharification-untreated section were set as the target section, and the degree of change in sweetness and powderiness was compared with the target section.
（香味変化の評価基準）
香味変化の評価基準は以下のように設定した。なお、糖化処理を行うことで、通常な甘さが増し、米麹の粉っぽさは失われる方向に反応が進む。
◎：対象区を比較しなくても、甘さが増していると感じられる。粉っぽさがまったくなくなっている。
○：対象区と比較すると、十分甘さが増していると感じられる。粉っぽさは多少感じられるが、不快とは感じられない。
△：対象区と比較すると、少し甘さが増していると感じられる。粉っぽさが残っており、不快に感じる。
×：対象区と比較しても、甘さの変化が感じられない。対象区から変化が感じられず、粉っぽさが不快である。
(Evaluation criteria for flavor change)
The evaluation standard of flavor change was set as follows. The saccharification treatment increases the normal sweetness, and the reaction proceeds in the direction of losing the powderiness of rice bran.
A: Even if the target areas are not compared, it is felt that sweetness is increasing. The powderiness is completely gone.
○: Compared with the target area, it is felt that the sweetness has increased sufficiently. It feels a little powdery but not uncomfortable.
Δ: Compared with the target area, it is felt that the sweetness is slightly increased. The powdery texture remains and feels uncomfortable.
X: The change of sweetness is not felt even if compared with a target ward. Change is not felt from target area, and powderiness is unpleasant.
＜（４）結果および考察＞
それぞれの試験区で含まれているデンプン残存率および官能評価結果を表１に示した。
<(4) Results and discussion>
Table 1 shows the starch residual ratio and sensory evaluation results contained in each test section.
米麹添加前のニンジンの濃度が２５°Brixまでの濃度であれば、糖化反応が進んで、飲用時に十分な甘さとデンプン由来の粉っぽさがなくなるのに対して、３０°Brixを超えるとデンプン残存率が高くなり、甘さや粉っぽさの官能評価が下がることから、十分な糖化が起こらないことが明らかとなった。更に、３５°Brix以上になると飲用に適さないような官能評価結果となり、デンプン残存率が７０％、望ましくは５０％を超えないような条件で糖化処理を行うと、香味上良好な野菜糖化エキスの作製が可能であることが明らかとなった。 If the carrot concentration before the addition of rice bran is up to 25 ° Brix, the saccharification reaction proceeds, and there is no sufficient sweetness and starch-derived powderiness at the time of drinking, but it exceeds 30 ° Brix As the starch residual rate increased and the sensory evaluation of sweetness and powderiness decreased, it was revealed that sufficient saccharification did not occur. Furthermore, when it is 35 ° Brix or higher, a sensory evaluation result that is not suitable for drinking is obtained, and when the saccharification treatment is performed under such a condition that the starch residual rate does not exceed 70%, desirably 50%, a saccharified vegetable extract with good flavor It became clear that it was possible to produce.
［米麹の処理時間とデンプン分解速度についての試験］ [Testing of rice bran treatment time and starch degradation rate]
＜（１）米麹糖化エキスの調製＞
乾燥米麹（ＭＫＳ：徳島製麹社製）８ｇにあらかじめ５５℃に加温しておいたイオン交換水３２ｇを添加し、米麹懸濁液を作製し、５５℃の恒温器で振盪し、１０〜１８０分間糖化処理を行った。糖化処理後、すぐに９５℃で３０分以上加熱して酵素を失活させて試験区７〜１４の米麹エキスを得た。
<(1) Preparation of rice bran saccharified extract>
To 8 g of dried rice bran (MKS: manufactured by Tokushima Seikan Co., Ltd.) was added 32 g of ion-exchanged water previously heated to 55 ° C. to prepare a rice bran suspension, which was shaken with a 55 ° C. incubator. Saccharification was performed for 10 to 180 minutes. Immediately after the saccharification treatment, the enzyme was inactivated by heating at 95 ° C. for 30 minutes or more to obtain rice bran extract in test sections 7 to 14.
＜（２）評価＞
得られた米麹糖化エキスについて、分光光度計（Ｕ−３３１０：日立製作所社製）を用いて可溶性デンプンの濃度を測定した。得られたデンプン濃度に関して、糖化未処理品と比較して、相対的なデンプン残存率（％）を算出した。
<(2) Evaluation>
About the obtained rice bran saccharified extract, the density | concentration of the soluble starch was measured using the spectrophotometer (U-3310: Hitachi Ltd. make). Regarding the obtained starch concentration, the relative starch residual ratio (%) was calculated as compared with the unsaccharified product.
＜（３）結果および考察＞
それぞれの試験区で含まれているデンプン残存率結果を表２に示した。
<(3) Results and discussion>
Table 2 shows the results of starch residual ratios contained in the respective test sections.
処理時間を延ばすとともに、デンプンの残存率が下がっていくことが明らかとなったが、米麹由来の酵素が十分働ける条件下において、５５℃で２０分以上処理を行うことで、実施例１で記載した「十分な糖化処理条件」であるデンプン残存率５０％を下回ることが明らかとなった。 It was clarified that the residual rate of starch decreased as the treatment time was extended. However, in Example 1, the treatment was performed at 55 ° C. for 20 minutes or more under conditions where the enzyme derived from rice bran worked sufficiently. It was revealed that the residual starch ratio was less than 50%, which is the “sufficient saccharification treatment conditions” described.
［米麹糖化エキス調製後のニンジン汁添加と糖化試験］ [Addition of carrot juice and saccharification test after preparation of rice bran saccharified extract]
＜（１）米麹糖化エキスの作製＞
乾燥米麹（ＭＫＳ：白麹菌由来の米麹：徳島製麹社製）８０ｇにあらかじめ５５℃に加温しておいたイオン交換水１２０ｇを添加し、米麹懸濁液を作製し、５５℃の恒温器で振盪し、６０分間糖化処理を行い、米麹糖化エキスを作製した。
<(1) Production of saccharified rice bran extract>
120 g of ion-exchanged water previously heated to 55 ° C. was added to 80 g of dried rice bran (MKS: rice bran derived from white koji mold: manufactured by Tokushima Seikan Co., Ltd.) to prepare a rice bran suspension. The rice bran saccharified extract was produced by shaking for 60 minutes and performing saccharification treatment for 60 minutes.
＜（２）米麹糖化エキスへのニンジン汁の添加＞
得られた米麹糖化エキス２００ｇに対して、７０°Brixの濃縮ニンジン果汁（三洋フーズ社製）を２００ｇ添加し（米麹を除いた状態におけるニンジン果汁Brixは４３．７５％）、更に５５℃の恒温器にて３０〜１８０分振盪させ、野菜糖化エキスを得た。野菜エキス中に含まれる酵素を失活させること、および可溶化していなかったデンプンを水中に溶かし込むことを目的として、９５℃で３０分以上加熱した。
<(2) Addition of carrot juice to rice bran saccharified extract>
200 g of 70 ° Brix concentrated carrot juice (manufactured by Sanyo Foods) was added to 200 g of the obtained rice koji saccharified extract (carrot juice Brix in a state excluding rice bran was 43.75%), and further 55 ° C. Were shaken for 30 to 180 minutes to obtain a saccharified vegetable extract. In order to inactivate the enzyme contained in the vegetable extract and to dissolve the unsolubilized starch in water, it was heated at 95 ° C. for 30 minutes or more.
＜（３）評価＞
得られた野菜糖化エキスについて、分光光度計（Ｕ−３３１０：日立製作所社製）を用いて可溶性デンプンの濃度を測定した。得られたデンプン濃度に関して、ニンジン添加後に糖化を実施しなかった区と比較して、相対的なデンプン残存率（％）を算出した。
<(3) Evaluation>
About the obtained vegetable saccharified extract, the density | concentration of the soluble starch was measured using the spectrophotometer (U-3310: Hitachi Ltd. make). With respect to the obtained starch concentration, the relative starch residual rate (%) was calculated in comparison with the group in which saccharification was not performed after carrot addition.
＜（４）結果および考察＞
それぞれの試験区で含まれているデンプン残存率結果を表３に示した。
<(4) Results and discussion>
Table 3 shows the results of starch residual ratios contained in the respective test sections.
処理時間を延ばすとともに、デンプンの残存率が下がっていくことが明らかとなったが、米麹由来の酵素が十分働ける条件下において、５５℃で６０分以上処理を行うことで、実施例１で記載した「十分な糖化処理条件」であるデンプン残存率５０％を下回ることが明らかとなった。実施例１にて糖化処理が十分に行われないことが明らかになったニンジン汁の濃度でも本試験の手順で処理すると、デンプン残存率が低下し、糖化処理が行われることが明らかとなった。 It was clarified that the residual rate of starch decreased as the treatment time was extended. However, in Example 1, the treatment was performed at 55 ° C. for 60 minutes or more under the condition that the enzyme derived from rice bran works sufficiently. It was revealed that the residual starch ratio was less than 50%, which is the “sufficient saccharification treatment conditions” described. Even when the carrot juice concentration was found to be insufficiently saccharified in Example 1, when the procedure of this test was performed, the starch residual ratio decreased, and saccharification was performed. .
［黄麹由来米麹糖化エキス調製後のニンジン汁添加と糖化試験］ [Addition of carrot juice and saccharification test after preparation of koji-derived rice bran saccharified extract]
＜（１）米麹糖化エキスの作製＞
乾燥米麹（ＰＩＤＫ：黄麹菌由来：徳島製麹社製）８０ｇにあらかじめ５５℃に加温しておいたイオン交換水１２０ｇを添加し、米麹懸濁液を作製し、５５℃の恒温器で振盪し、６０分間糖化処理を行い、米麹糖化エキスを作製した。
<(1) Production of saccharified rice bran extract>
120 g of ion-exchanged water previously heated to 55 ° C. was added to 80 g of dried rice bran (PIDK: derived from yellow koji mold: manufactured by Tokushima Seisakusha Co., Ltd.) to prepare a rice bran suspension, and a 55 ° C. incubator And saccharified for 60 minutes to produce a rice bran saccharified extract.
＜（２）米麹糖化エキスへのニンジン汁の添加＞
得られた米麹糖化エキス２００ｇに対して、７０°Brixの濃縮ニンジン果汁（三洋フーズ社製）を２００ｇ添加し（米麹を除いた状態におけるニンジン果汁Brixは４３．７５％）、更に５５℃の恒温器にて１５〜１２０分振盪させ、野菜糖化エキスを得た。野菜エキス中に含まれる酵素を失活させること、及び可溶化していなかったデンプンを水中に溶かし込むことを目的として、９５℃で３０分以上加熱した。
<(2) Addition of carrot juice to rice bran saccharified extract>
200 g of 70 ° Brix concentrated carrot juice (manufactured by Sanyo Foods) was added to 200 g of the obtained rice koji saccharified extract (carrot juice Brix in a state excluding rice bran was 43.75%), and further 55 ° C. Was shaken for 15 to 120 minutes to obtain a saccharified vegetable extract. In order to inactivate the enzyme contained in the vegetable extract and to dissolve the unsolubilized starch in water, it was heated at 95 ° C. for 30 minutes or more.
＜（３）評価＞
得られた野菜糖化エキスについて、分光光度計（Ｕ−３３１０：日立製作所社製）を用いて可溶性デンプンの濃度を測定した。得られたデンプン濃度に関して、ニンジン添加後に糖化を実施しなかった区と比較して、相対的なデンプン残存率（％）を算出した。
<(3) Evaluation>
About the obtained vegetable saccharified extract, the density | concentration of the soluble starch was measured using the spectrophotometer (U-3310: Hitachi Ltd. make). With respect to the obtained starch concentration, the relative starch residual rate (%) was calculated in comparison with the group in which saccharification was not performed after carrot addition.
＜（４）結果および考察＞
それぞれの試験区で含まれているデンプン残存率結果を表４に示した。
<(4) Results and discussion>
Table 4 shows the results of starch residual ratios contained in the respective test sections.
処理時間を延ばすとともに、デンプンの残存率が下がっていくことが明らかとなったが、米麹由来の酵素が十分働ける条件下において、５５℃で３０分以上処理を行うことで、実施例１で記載した「十分な糖化処理条件」であるデンプン残存率５０％を下回ることが明らかとなった。本試験の手順で高いBrixでの糖化処理は白麹菌由来の米麹による糖化処理だけではなく、黄麹菌由来の米麹による糖化でも実施可能であることが明らかとなった。 It was clarified that the residual rate of starch decreased as the treatment time was extended. However, in Example 1, the treatment was carried out at 55 ° C. for 30 minutes or more under the condition that the enzyme derived from rice bran works sufficiently. It was revealed that the residual starch ratio was less than 50%, which is the “sufficient saccharification treatment conditions” described. In this test procedure, it was revealed that high Brix saccharification treatment can be performed not only by saccharification treatment using rice bran derived from white koji mold but also by saccharification using koji mold derived from koji mold.
本発明は、穀物麹のような麹と、果汁及び／又は野菜汁を原料として用い、該原料の味覚の融和と、相互作用により、自然風味の甘味と味覚を特徴とした嗜好性のある果汁及び／又は野菜汁清涼飲料を提供する。更に本発明は、該飲料を工業的レベルで製造可能な実用的な製造方法を提供する。 The present invention relates to a fruit juice having a palatability characterized by a sweetness and a taste of natural flavor by using a koji such as a cereal koji and fruit juice and / or vegetable juice as raw materials, and by integrating and interacting with the taste of the raw materials. And / or providing vegetable juice soft drinks. Furthermore, this invention provides the practical manufacturing method which can manufacture this drink on an industrial level.
Claims (5)
The method for producing a fruit juice and / or vegetable juice soft drink according to any one of claims 1 to 4, wherein rice bran is used as the cereal meal.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2019126330A (en) * | 2018-01-26 | 2019-08-01 | 正治 長尾 | Soft drink with anticancer function and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2019126330A (en) * | 2018-01-26 | 2019-08-01 | 正治 長尾 | Soft drink with anticancer function and manufacturing method thereof |
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