JP4050293B2 - Zodiac mixed drink and method for producing the same - Google Patents
Zodiac mixed drink and method for producing the same Download PDFInfo
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Description
本発明は、小豆、インゲン豆、ササゲ、ソラ豆、フィールドピー及びグリーンピース等の雑豆（以下、雑豆という）を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、果汁及び／又は野菜汁に混和してなり、雑豆に含まれる澱粉に起因する微細な白色混濁物質および白色沈殿が発生しない雑豆ミックス飲料に関する。 The present invention is obtained by crushing miscellaneous beans (hereinafter referred to as miscellaneous beans) such as red beans, kidney beans, cowpeas, broad bean, green peas, etc. Is mixed with fruit juice and / or vegetable juice, and the present invention relates to a bean-mixed beverage that does not generate fine white turbid substances and white precipitate caused by starch contained in miscellaneous beans.
雑豆は澱粉を約５０〜６０％も多く含み、これを水に懸濁して加熱すると該澱粉がアルファー化し、可溶化するが、冷却と同時に老化してゲル状になって微細な白色混濁物質として析出し、凝集して白色沈殿が発生し、外観が悪くなるため飲料には不適であるという欠点を有する。
このようなことから、雑豆を利用した飲料は、殆ど知られておらず、わずかに（１）雑豆を水に浸漬した後、磨砕して得た磨砕物に耐熱性を有するアミラーゼを添加し、７０〜９０℃、ｐＨ６．５〜９．０の範囲内で反応させ、可溶部を採取し、ここに必要により油脂、甘味料、ビタミン、ミネラル、フレーバー、乳化剤、分散剤等より選ばれた少なくとも一種のものを添加する蛋白飲料（特許文献１）及び（２）分離大豆蛋白と雑豆の豆乳を混和し、さらにカルシウムを添加し、かつ酸性にした分離タイプの植物性蛋白飲料（特許文献２）が知られているに過ぎない。そして、（３）雑豆を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、そのまま果汁及び／又は野菜汁に混和した雑豆ミックス飲料を得ることは不可能と考えられ実施されていない。
For this reason, beverages using miscellaneous beans are hardly known, and (1) amylase having heat resistance is added to the ground product obtained by immersing miscellaneous beans in water and then grinding. Add and react within the range of 70 to 90 ° C. and pH 6.5 to 9.0, collect the soluble part, and if necessary, from fats and oils, sweeteners, vitamins, minerals, flavors, emulsifiers, dispersants, etc. Protein beverages to which at least one selected one is added (Patent Document 1) and (2) Separate type vegetable protein beverages in which separated soy protein and soy milk of miso beans are mixed, calcium is added, and acidified (Patent Document 2) is only known. And (3) it is impossible to obtain a miso-mixed beverage that is obtained by crushing miso beans and squeezing or squeezing them to remove the skin, etc., and then mixing them with fruit juice and / or vegetable juice. It is considered and not implemented.
本発明は、雑豆を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、そのまま果汁及び／又は野菜汁に混和して、雑豆に含まれる澱粉に起因する微細な白色混濁物質および白色沈殿が発生しない雑豆ミックス飲料を得ることを課題とする。 The present invention is obtained by crushing miscellaneous beans and squeezing or squeezing them to remove the skin, etc., and then mixing them with fruit juice and / or vegetable juice as they are, and finely resulting from starch contained in miscellaneous beans It is an object of the present invention to obtain a mixed bean mixed beverage that does not generate a white turbid substance and a white precipitate.
本発明者等は、上記課題を解決するため鋭意研究をした結果、雑豆を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、果汁及び／又は野菜汁を含有する飲料に混和し、該混和液を加熱し得られた雑豆ミックス飲料は、保存中に雑豆に含まれる澱粉に起因する微細な白色混濁物質およびその凝集に基く白色沈殿が見られるが、この殿物は雑豆に含まれる澱粉が相互に結合して形成されたものであることを見出した。又該ミックス飲料中の果汁由来の多糖類と澱粉を結合させる加熱条件を設定すると凝集の発生を防止できることを見出した。又、本発明者等は、５０〜６０％の澱粉を含有する雑豆では、その澱粉の糊化温度は８４℃であり、８４℃未満の加熱では澱粉が糊化することなく沈降すること、又８４℃以上の加熱は澱粉の糊化には大きな影響は与えないことを見出した。また、雑豆ピューレを含有する雑豆含有果汁野菜ミックス飲料においては、８４℃が加熱下限条件であることを見出した。また、該雑豆含有果汁野菜ミックス飲料中の混濁物質の凝集沈殿物は電子顕微鏡観察によって、澱粉粒子が互いに結合したものであり、化学分析の結果、その凝集沈殿物には果汁由来のペクチン質、蛋白質、カルシウムイオンが結合していることも見出した。
そして、この凝集沈殿物の発生を防止するには、８４℃以上の加熱の後に引き続き、一定の加熱条件をさらに施すことが必須であることを見出した。すなわち、混和液が７０℃以上８０℃未満の温度では４分以上、８０℃以上では３分以上保持する条件が必要であることも見出した。
そして、本発明者等は澱粉粒子が果汁由来の多糖類と結合するために必要な温度条件及び澱粉を果汁中に浮遊させ澱粉粒子同士が結合することを防止する条件を最終的に見出した。
As a result of diligent research to solve the above-mentioned problems, the present inventors obtained fruit juice and / or vegetable juice obtained by crushing miso beans and squeezing or squeezing the skin to remove the skin etc. The mixed bean mixed beverage obtained by mixing with the beverage and heating the mixed solution shows a fine white turbid substance resulting from starch contained in the various beans during storage and a white precipitate based on the aggregation thereof. It was found that this starch was formed by combining starch contained in miso beans. Moreover, it discovered that generation | occurrence | production of aggregation could be prevented if the heating conditions which combine the polysaccharide derived from fruit juice and starch in this mixed drink were set. Moreover, the present inventors, in the miscellaneous beans containing 50 to 60% starch, the gelatinization temperature of the starch is 84 ° C., and when heated below 84 ° C., the starch settles without gelatinization, It was also found that heating at 84 ° C. or higher does not have a significant effect on starch gelatinization. Moreover, in the miso bean containing fruit vegetable mixed drink containing miso puree, it discovered that 84 degreeC was a heating minimum condition. Moreover, the aggregated precipitate of the turbid substance in the mixed bean-containing fruit vegetable mixed drink is obtained by observing an electron microscope, and the starch particles are bound to each other. As a result of chemical analysis, the aggregated precipitate contains a pectic substance derived from fruit juice. It was also found that protein and calcium ions were bound.
And in order to prevent generation | occurrence | production of this agglomerated precipitate, it discovered that it was indispensable to give a certain heating condition further after a heating above 84 degreeC. That is, it has also been found that the mixed solution needs to be maintained at a temperature of 70 ° C. or more and less than 80 ° C. for 4 minutes or more and at 80 ° C. or more for 3 minutes or more.
And the present inventors finally found the temperature condition necessary for the starch particles to bind to the polysaccharide derived from fruit juice and the conditions for preventing the starch particles from being bound by floating the starch in the juice.
本発明はこれらの知見に基いて完成したものであって、すなわち、本発明は（１）小豆、インゲン豆、ササゲ、ソラ豆、フィールドピー及びグリーンピースのうちいずれか１種又は２種以上の雑豆を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、果汁及び／又は野菜汁に混和して混和液を作製し、該混和液を品温８４℃以上に加熱した後、７０℃以上８０℃未満では４分以上又は８０℃以上では３分以上保持して得られる雑豆ミックス飲料である。また本発明は（２）小豆、インゲン豆、ササゲ、ソラ豆、フィールドピー及びグリーンピースのうちいずれか１種又は２種以上の雑豆を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、果汁及び／又は野菜汁に混和して混和液を作製し、該混和液を品温８４℃以上に加熱した後、７０℃以上８０℃未満では４分以上又は８０℃以上では３分以上保持することを特徴とする雑豆ミックス飲料の製造法である。また本発明は、（３）小豆、インゲン豆、ササゲ、ソラ豆、フィールドピー及びグリーンピースのうちいずれか１種又は２種以上の雑豆を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、果汁及び／又は野菜汁に混和して混和液を作製し、該混和液を品温８４℃以上に加熱した後、品温７０℃以上において包装容器詰めし、該容器詰飲料を熱媒体にて品温７０℃以上８０℃未満では４分以上又は８０℃以上では３分以上保持することを特徴とする雑豆ミックス飲料の製造法である。
The present invention has been completed based on these findings, that is, the present invention is (1) any one or more of red beans, kidney beans, cowpeas, broad beans, field peas and green peas. What is obtained by crushing miscellaneous beans and squeezing or squeezing the skin to remove the skin, etc. is mixed with fruit juice and / or vegetable juice to prepare a mixed solution, and the mixed solution is heated to a product temperature of 84 ° C. or higher. After heating, the mixed bean mixed drink is obtained by holding for 4 minutes or more at 70 ° C. or more and less than 80 ° C. or 3 minutes or more at 80 ° C. or more . The present invention also includes (2) crushing one or more miscellaneous beans among red beans, kidney beans, cowpeas, broad beans, field peas and green peas, and squeezing or squeezing them to remove the peels. the was collected using, by mixing the fruit juice and / or vegetable juice to prepare a mixed solution, after heating the該混sum liquid above
本発明の雑豆ミックス飲料は、雑豆に含まれる澱粉に起因する微細な白色混濁物質および白色沈殿が発生しない。よって、本発明の雑豆ミックス飲料を透明色のＰＥＴボトルやガラス容器に充填した際、容器詰め飲料は最後まで高品質を維持することが可能となる。
また、本発明は、α−アミラーゼや乳化剤等の添加に頼ることなく、当該飲料の容器充填後の加熱保持条件を制御するだけの簡単な手段により、雑豆ミックス飲料の澱粉に起因する微細な白色混濁物質および白色沈殿を防止するものであるから、コストパフォーマンスに優れ、食品衛生的にも安心である。
In the mixed bean mix beverage of the present invention, fine white turbid substances and white precipitates are not generated due to the starch contained in the various beans. Therefore, when the miso bean mixed beverage of the present invention is filled into a transparent PET bottle or glass container, the container-packed beverage can maintain high quality until the end.
In addition, the present invention does not rely on the addition of α-amylase, an emulsifier, or the like, but by a simple means that only controls the heating and holding conditions after filling the beverage, the fine bean resulting from the starch of the mixed bean mix beverage Because it prevents white turbid substances and white precipitates, it is excellent in cost performance and safe for food hygiene.
本発明に用いられる雑豆としては、小豆、インゲン豆、ササゲ、ソラ豆、フィールドピー及びグリーンピースのうちいずれか１種又は２種以上の混合物が挙げられる。
雑豆のうち、乾燥豆の場合は、水浸漬、膨潤した後、蒸煮、煮水し組織を軟化して、破砕（又は磨砕）し搾汁若しくは裏ごしをして皮等を除去して得られたものを使用する。また雑豆のうち、生豆の場合は、蒸煮、煮水して組織を軟化した後、破砕（又は磨砕）し搾汁若しくは裏ごしをして皮等を除去して得られたもの、例えばピューレを使用する。
As the miscellaneous beans used in the present invention, one kind or a mixture of two or more kinds of red beans, kidney beans, cowpeas, broad beans, field peas and green peas may be mentioned.
Among the various beans, in the case of dried beans, it is obtained by soaking in water and swelling, then boiled and boiled, softened tissue, crushed (or ground), squeezed or squeezed to remove the skin, etc. Use what is provided. In addition, among the various beans, in the case of raw beans, the one obtained by steaming, boiled water to soften the tissue, crushing (or grinding), squeezing or squeezing the skin, etc. Use puree.
また、本発明に用いられる果汁としては、ペクチン質などの高分子多糖類成分を多く含有する果汁が好ましく、例えばリンゴ、オレンジ、桃、グレープフルーツ、ぶどう、パイナップル、梨及びバナナのうちいずれか１種の果汁又は２種以上のミックス果汁が挙げられる。 The fruit juice used in the present invention is preferably a fruit juice containing a large amount of high-molecular polysaccharide components such as pectin, for example, any one of apple, orange, peach, grapefruit, grape, pineapple, pear and banana. Or two or more mixed fruit juices.
また、本発明に用いられる野菜汁としては、トマト、人参、ほうれん草、モロヘイヤ、パセリ、セルリー、ピーマン、キャベツ、ケール、ブロッコリーのうちいずれか１種又は２種以上の搾汁又は磨砕物が挙げられる。 In addition, as the vegetable juice used in the present invention, one or more juices or ground products of tomato, carrot, spinach, morroheiya, parsley, celery, bell pepper, cabbage, kale, broccoli can be mentioned. .
本発明を実施するには、雑豆を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、果汁及び／又は野菜汁を含有する飲料に混和し、該混和液を品温８４℃以上に加熱する。
本発明において、品温８４℃以上に加熱することは極めて重要であって、８４℃未満の加熱では雑豆ミックス飲料中に含有される澱粉が糊化することなく沈降し、また雑豆に含まれる澱粉に起因する微細な白色混濁物質および白色沈殿が発生するので好ましくない。
In order to carry out the present invention, a product obtained by crushing miscellaneous beans and squeezing or squeezing the skin and removing the skin, etc. is mixed with a beverage containing fruit juice and / or vegetable juice, and the mixed solution is used. Heat to a product temperature of 84 ° C or higher.
In the present invention, it is extremely important to heat the product to a temperature of 84 ° C. or higher. When the temperature is less than 84 ° C., the starch contained in the mixed bean mix beverage settles without gelatinization and is contained in the various beans. This is not preferable because a fine white turbid substance and white precipitate are generated due to the starch.
本発明では、上記加熱した後、混和液を７０℃以上８０℃未満では４分以上又は８０℃以上では３分以上保持する。
本発明において、この加熱保持も極めて重要であって、この条件を満たさない場合は、雑豆ミックス飲料中において雑豆に含まれる澱粉に起因する微細な白色混濁物質および白色沈殿が発生するので好ましくない。
In the present invention, after the heating, the admixture is held at 70 ° C. or higher and lower than 80 ° C. for 4 minutes or longer, or at 80 ° C. or higher for 3 minutes or longer.
In the present invention, this heat retention is also extremely important, and if this condition is not satisfied, a fine white turbid substance and white precipitate resulting from starch contained in the various beans are preferably generated in the various mixed beans beverage. Absent.
本発明では、上記加熱保持を包装容器詰め後において実施してもよい。
すなわち、雑豆を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、果汁及び／又は野菜汁を含有する飲料に混和し、該混和液を品温８４℃以上に加熱した後、品温７０℃以上において包装容器詰（ホットパック）し、該容器詰飲料を熱媒体（電熱ヒーター、水蒸気、熱湯浴、パストライザー等）にて品温７０℃以上８０℃未満では４分以上、８０℃以上では３分以上保持する。
In the present invention, the heating and holding may be performed after packing the packaging container.
That is, a product obtained by crushing miscellaneous beans and squeezing or squeezing the skin and removing the skin, etc. is mixed with a beverage containing fruit juice and / or vegetable juice, and the mixture is heated to a product temperature of 84 ° C. or higher. After heating, the container is packaged (hot-packed) at a product temperature of 70 ° C. or higher, and the packaged beverage is heated at a product temperature of 70 ° C. or higher and less than 80 ° C. with a heat medium (electric heating heater, steam, hot water bath, pastrizer, etc.). Hold for 4 minutes or more, 3 minutes or more at 80 ° C or more.
雑豆を破砕し搾汁若しくは裏ごしをして皮等を除去して得られたものを、果汁及び／又は野菜汁に混和するには、果汁及び／又は野菜汁７〜１００％（Ｗ／Ｗ）を含有する飲料に雑豆ピューレ０．１〜１０％（Ｗ／Ｗ）を混和することが好ましい。 In order to mix the fruit beans and / or vegetable juice with the product obtained by crushing miscellaneous beans and squeezing or squeezing the skin to remove the skin, etc., the fruit juice and / or vegetable juice is 7 to 100% (W / W It is preferable to mix miso puree 0.1 to 10% (W / W) into the beverage containing).
本発明の雑豆ミックス飲料としては、雑豆ピューレ及び果汁を含有する野菜・果汁ミックスジュース、又は果実・野菜ミックスジュース、雑豆ピューレ及び果汁を配合する飲料等が挙げられる。 Examples of the miso bean mixed beverage of the present invention include a vegetable / fruit juice mixed juice containing miso bean puree and fruit juice, or a beverage containing fruit / vegetable mixed juice, miso bean puree and fruit juice, and the like.
本発明の雑豆ミックス飲料の原料は、野菜汁及びその他の原料を配合することができる。野菜汁としては、上記したものが挙げられ、さらにホワイトグレープフルーツ、みかん、レモン等の破砕、磨砕物を適宜使用することができる。 The raw material of the miso bean mix beverage of the present invention can contain vegetable juice and other raw materials. Examples of the vegetable juice include those described above, and white grapefruit, mandarin orange, lemon and other crushed and ground products can be used as appropriate.
そして、本発明の雑豆ミックス飲料は、ｐＨ調整剤にてｐＨを３．３〜５．０に調整することが好ましい。
また、Ｂｒｉｘ（ブリックス）は６〜１５に調整することが好ましい。
ｐＨ調整剤としては、有機酸、柑橘果汁、酸味料などが挙げられる。例えば、クエン酸、リンゴ酸、酒石酸、酢酸、乳酸及びグルコン酸等の有機酸、レモン及びオレンジ等の果汁、及び酸味料等が挙げられる。
And it is preferable to adjust pH to 3.3-5.0 with the pH adjuster of the miso bean mix drink of this invention.
Moreover, it is preferable to adjust Brix (Brix) to 6-15.
Examples of the pH adjuster include organic acids, citrus juices, and acidulants. Examples include citric acid, malic acid, tartaric acid, organic acids such as acetic acid, lactic acid and gluconic acid, fruit juices such as lemon and orange, and acidulants.
また、必要によりＢｒｉｘ調整剤及び甘味料などを添加してもよい。
これらの具体例としては、蜂蜜、砂糖、ブドウ糖及び果糖等の糖類；ソルビット、マルチトール及び還元乳糖等の糖アルコール；並びにキシロオリゴ糖、フラクトオリゴ糖及び乳化オリゴ糖等のオリゴ糖；リンゴ果汁、ぶどう果汁及びパイナップル果汁等糖類を含む果汁などが挙げられる。
Moreover, you may add a Brix regulator, a sweetener, etc. as needed.
Specific examples thereof include saccharides such as honey, sugar, glucose and fructose; sugar alcohols such as sorbitol, maltitol and reduced lactose; and oligosaccharides such as xylooligosaccharide, fructooligosaccharide and emulsified oligosaccharide; apple juice, grape juice And fruit juices containing sugars such as pineapple juice.
上記のように、雑豆ミックス飲料を一旦８４℃以上に加熱し、その後所定温度で一定時間保持したら、室温まで急冷して、前記した特徴を有する本発明の雑豆ミックス飲料を得る。
As described above, heated above once 84 ° C. The Zatsumame mix beverage, then After a predetermined holding time at a predetermined temperature, and quenched to room temperature to obtain a Zatsumame mix beverage of the present invention having the aforementioned features.
（実験１）雑豆ピューレの糊化温度
雑豆ミックスピューレ（小豆２５％、インゲン豆２５％、グリーンピース５０％を含有する）（％は、Ｗ／Ｗ％を意味する。下述の％も同じ）と水を１：１の割合で混合し、８０〜９２℃の湯水中で加熱して、加熱した該雑豆ミックスピューレと水の混合物をＶＩＳＫＯＧＲＡＰＨ−Ｅ（ブランベンダー社製）で粘度を測定して、雑豆ミックスピューレの糊化温度を求めた。その結果を図１に示す。
(Experiment 1) Gelatinization temperature of miso puree miso bean mix puree (containing 25% red beans, 25% kidney beans, 50% green peas) (% means W / W%.% Described below also The same) and water at a ratio of 1: 1, heated in hot water at 80 to 92 ° C., and the viscosity of the heated mixture of miso bean mix puree and water with VISKOGRAPH-E (Blanbender) Measurement was made to determine the gelatinization temperature of the miso bean mix puree. The result is shown in FIG.
図１の結果から、雑豆ミックスピューレに含まれる澱粉の糊化温度は、８４℃であることが判る。 From the result of FIG. 1, it can be seen that the gelatinization temperature of the starch contained in the miso bean puree is 84 ° C.
（実験２）加熱保持条件が雑豆ピューレの澱粉粘度に与える影響
実験１で用いたものと同一の雑豆ミックスピューレと水とを１：１で混合し、９２℃で１分間加熱して、雑豆ミックスピューレが含有する澱粉を糊化した。
次に、この混合液を４０、５０、６０、又は７０℃の各温度に１０分間加熱保持した。
そして、該混合液をキャノンフェンスケ型粘度計で、２０℃での水の粘度を１．０として漿液比粘度を測定した。
また、コントロールとして、該混合液を無加熱のものと、該混合液を９２℃で１分間加熱した後、直ちに２０℃に急冷したものの漿液比粘度も測定した。
同様に雑豆ミックスピューレとリンゴ果汁とを１：１で混合し、この混合液を９２℃で１分間加熱して、雑豆ミックスピューレが含有する澱粉を糊化した後、該混合液を４０、５０、６０、又は７０℃の各温度に１０分間保持した。そして、該混合液をキャノンフェンスケ型粘度計で、２０℃での水の粘度を１．０として漿液比粘度を測定した。
また、コントロールとして、該混合液を無加熱のものと、該混合液を９２℃で１分加熱した後、直ちに２０℃に急冷したものの漿液比粘度も測定した。
この結果を図２に示す。
(Experiment 2) Effect of heating and holding conditions on starch viscosity of miso puree The same miso mix puree and water used in Experiment 1 were mixed 1: 1, and heated at 92 ° C. for 1 minute, The starch contained in miso bean mix puree was gelatinized.
Next, this mixed solution was heated and held at each temperature of 40, 50, 60, or 70 ° C. for 10 minutes.
Then, the serum specific viscosity was measured with the Canon Fenske viscometer, with the water viscosity at 20 ° C. being 1.0.
As a control, the serum specific viscosity was also measured for the non-heated liquid mixture and for the liquid mixture heated at 92 ° C. for 1 minute and then immediately cooled to 20 ° C.
Similarly, miso bean mix puree and apple fruit juice were mixed at a ratio of 1: 1, and this mixture was heated at 92 ° C. for 1 minute to gelatinize the starch contained in miso bean mix puree. , 50, 60, or 70 ° C. for 10 minutes. Then, the serum specific viscosity was measured with the Canon Fenske viscometer, with the water viscosity at 20 ° C. being 1.0.
As a control, the serum specific viscosity was also measured for the non-heated mixture and for the mixture heated at 92 ° C. for 1 minute and then immediately cooled to 20 ° C.
The result is shown in FIG.
図２の結果、雑豆ミックスピューレにリンゴ果汁を混和したものを、４０℃、５０℃、６０℃の各温度で１０分加熱保持する区分では、漿液比粘度が１２以下であるが、７０℃以上１０分加熱保持する区分では、漿液比粘度が１２を超え、最も高い値が得られることから、雑豆ミックスピューレにリンゴ果汁が共存する場合は、水が共存する場合に比べ、加熱保持条件の違いが雑豆ミックスピューレの澱粉粘度に影響することが判明した。よって、加熱保持条件の差異が豆類ミックスピューレの澱粉とリンゴペクチンの相互作用に影響し、該相互作用が不足していると、容器充填後の凝集沈殿の発生に繋がることが推定された。 As a result of FIG. 2, the serum specific viscosity is 12 or less in the section in which apple fruit juice mixed with miso bean mix puree is heated and held at each temperature of 40 ° C., 50 ° C., and 60 ° C. for 10 minutes. In the category of heating and holding for 10 minutes, the specific viscosity of serum exceeds 12 and the highest value is obtained. Therefore, when apple fruit juice coexists with miso bean mix puree, heating holding conditions are compared to when water coexists. It was found that this difference affects the starch viscosity of miso bean mix puree. Therefore, it was estimated that the difference in heating and holding conditions affects the interaction between the starch of bean mix puree and apple pectin, and if the interaction is insufficient, it leads to the occurrence of coagulation precipitation after filling the container.
（雑豆含有果汁野菜混合飲料の調製）
実験１、２で用いたものと同じ雑豆ミックスピューレ１．０％、リンゴ透明果汁７０％に、トマト野菜汁を加えて、１００％とし、この混合液を撹拌機で均一に混合して、雑豆含有果汁野菜混合飲料を調合した（ｐＨ３．６、Ｂｒｉｘ９．０）。そして、該混合飲料を８５℃に加熱して、常法通りに透明色の９００ｍｌのＰＥＴボトルに充填し、容器詰めした後、このＰＥＴボトル容器詰め飲料を、７区分用意し、それぞれ所定温度に制御された二重釜の熱水中にて、表１記載の如き温度で所定時間保持した（表１）。
そして、該ＰＥＴボトル容器詰め飲料をシャワーで２０分間の水冷却して、該飲料の液温を室温まで下げ、本発明１〜３、対照例及び比較例１〜３の雑豆ミックス飲料（雑豆含有果汁野菜混合飲料）を得た。そして、該ＰＥＴボトル容器詰め飲料を二週間室温で保管した後、該混合飲料中に生成した凝集沈殿の程度をそれぞれ肉眼観察した。その肉眼観察の結果を表１に示した。
(Preparation of miso bean-containing fruit vegetable mixed drink)
Tomato vegetable juice is added to the same bean mix puree 1.0% and apple
Then, the PET bottle container-packed beverage is cooled with water for 20 minutes in a shower, and the liquid temperature of the beverage is lowered to room temperature. A bean-containing fruit vegetable mixed drink) was obtained. And after storing this PET bottle container stuffing drink for two weeks at room temperature, the degree of the aggregation precipitation produced | generated in this mixed drink was observed visually. The results of the naked eye observation are shown in Table 1.
また、上記雑豆ミックスピューレ２．０％、リンゴ果汁６０％、梨果汁１５％、人参野菜汁を加えて１００％とし、この混合液を撹拌機で均一に混合して、雑豆含有果汁野菜混合飲料を調合した（ｐＨ３．５、Ｂｒｉｘ９．５）。そして、当該飲料を８５℃に加熱して、常法通りに透明色の９００ｍｌのＰＥＴボトルに充填し、容器詰めした後、このＰＥＴボトル容器詰め飲料を、８０℃で１０分間加熱保持し、次いで該ＰＥＴボトル容器詰め飲料をシャワーで２０分間水冷却して、該飲料の液温を室温まで下げ、本発明４のＰＥＴボトル容器詰め飲料を作成した。
この雑豆ミックスピューレとリンゴ果汁を原料とする雑豆ミックス飲料を二週間室温保管したところ、該飲料中に雑豆ミックスピューレの澱粉に由来する白色の凝集物が観察されず、凝集沈殿の評価は、「−」であった。
In addition, the above-mentioned miso bean mix puree 2.0%,
When this mixed bean mix puree and miso bean mix beverage made from apple juice were stored at room temperature for 2 weeks, white aggregates derived from the starch of miso bean puree were not observed in the beverage, and the evaluation of coagulation precipitation Was “−”.
本発明１〜４及び表１の結果から、加熱保持を行わない対照例の区分は雑豆ミックス飲料中に白色の凝集物がはっきりと確認され、また７０℃、３分の比較例１の区分、７５℃３分の比較例２の区分及び８０℃１分の比較例３の区分は、雑豆ミックス飲料中に小さい白色の凝集物が確認され、それぞれ好ましくないことが判る。
これに対し、本発明の区分は、混和液を品温８４℃以上に加熱し、引き続き７０℃以上８０℃未満では４分以上、８０℃以上では３分以上保持するものであるから、いずれの区分も白色の凝集物が確認されることはなく、良好な雑豆ミックス飲料を製造できることが判る。
From the results of the present invention 1 to 4 and Table 1, in the control example in which the heat retention is not performed, white agglomerates are clearly confirmed in the miso-mixed beverage, and the comparative example 1 category at 70 ° C. for 3 minutes. In the case of Comparative Example 2 at 75 ° C. for 3 minutes and the case of Comparative Example 3 at 80 ° C. for 1 minute, small white agglomerates were confirmed in the mixed bean mix beverage, and it can be seen that they are not preferable.
On the other hand, in the category of the present invention, the admixture is heated to a product temperature of 84 ° C. or higher, and subsequently maintained at 70 ° C. or higher and lower than 80 ° C. for 4 minutes or longer, and at 80 ° C. or higher for 3 minutes or longer. It can be seen that white agglomerates are not confirmed in the sections, and a good miso-mixed beverage can be produced.
本発明の雑豆ミックス飲料は、雑豆に由来する優れた風味を維持しつつ、雑豆に含まれる澱粉に起因する白色の凝集物（混濁物質）および白色沈殿が発生がない。よって、本発明の雑豆ミックス飲料を透明色のＰＥＴボトルやガラス容器に充填した際、その製品は高品質を維持し、商品価値が大変高いものとなる。
また、本発明の雑豆ミックス飲料の凝集沈殿を防止する方法は、乳化剤等の添加物を添加せずに、当該飲料の容器充填後の加熱保持条件を制御するだけなので、コストパフォーマンスに優れ、食品衛生的にも安心な発明である。
したがって、本発明によれば従来知られていない雑豆を利用した新規飲料を提供することが可能となり、飲料業界にとって多大な貢献となる。
The mixed bean mixed beverage of the present invention does not generate white aggregates (turbidity substances) and white precipitates due to starch contained in various beans while maintaining an excellent flavor derived from various beans. Therefore, when the miso bean mixed beverage of the present invention is filled in a transparent PET bottle or glass container, the product maintains high quality and has a very high commercial value.
In addition, the method of preventing aggregation precipitation of miso bean beverages of the present invention, without adding additives such as emulsifiers, only controlling the heating and holding conditions after filling the beverage with the container, so it is excellent in cost performance, It is a safe food hygiene invention.
Therefore, according to the present invention, it is possible to provide a new beverage using miscellaneous beans that has not been known in the past, which makes a great contribution to the beverage industry.
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