JP6239249B2 - 発泡性即席飲料 - Google Patents
発泡性即席飲料 Download PDFInfo
- Publication number
- JP6239249B2 JP6239249B2 JP2013057716A JP2013057716A JP6239249B2 JP 6239249 B2 JP6239249 B2 JP 6239249B2 JP 2013057716 A JP2013057716 A JP 2013057716A JP 2013057716 A JP2013057716 A JP 2013057716A JP 6239249 B2 JP6239249 B2 JP 6239249B2
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- JP
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- Prior art keywords
- instant
- powdered
- oils
- fats
- soup
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
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- 150000007523 nucleic acids Chemical class 0.000 description 1
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- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
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- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
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- 159000000001 potassium salts Chemical class 0.000 description 1
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- 235000008476 powdered milk Nutrition 0.000 description 1
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- 238000010298 pulverizing process Methods 0.000 description 1
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- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
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- 238000007873 sieving Methods 0.000 description 1
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- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
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- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical class OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
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- 239000002600 sunflower oil Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Description
すなわち、本発明は、即席飲料に、(A)酸剤、(B)アルカリ剤および(C)起泡性粉末油脂を含有することを特徴とする発泡性即席飲料、からなっている。
口当たりの良い泡を液中または液表面に十分に発生し、且つ時間を経過しても液中または液表面の泡の食感が良好であり、泡の減少を抑制することができる。
(測定方法)
起泡性粉末油脂1.0gを40℃の温水199gに加えスパチュラを用いて泡立てないように撹拌して溶解、分散し、次いで内径40mmのメスシリンダー(300mlメスシリンダー)に泡立てないように注ぐ。その後に、撹拌機(ミルク泡立て器 製品名:PRODUKT;IKEA社製)を撹拌部先端が50mLの部分となるように設置し、20秒間撹拌して起泡させ、撹拌機を取り出してから5分間静置した際の気泡量(mL)を測定する。
[即席コーンスープの作製]
(1)即席コーンスープの作製
下記表1の原材料の2倍量をビニール袋に入れ、1分間撹拌混合した後、20メッシュで篩い、即席コーンスープを得た。
下記表2の原材料の2倍量をビニール袋に入れ、1分間撹拌混合した後、20メッシュで篩い、即席チョコレートスープを得た。
(1)原材料
即席コーンスープ(上記試作品)
即席チョコレートスープ(上記試作品)
酸剤1(商品名:クエン酸フソウ(無水);扶桑化学工業社製 但し、乳鉢で粉砕処理した後、60メッシュ篩通過したものを使用)
酸剤2(商品名:DL−リンゴ酸 60メッシュ;磐田化学工業社製)
アルカリ剤1(商品名:重炭酸ナトリウム 食品添加物;旭硝子社製 但し、60メッシュ篩を通過したものを使用)
起泡性粉末油脂1(商品名:エマルジーKM‐500;理研ビタミン社製)
起泡性粉末油脂2(商品名:エマアップKM‐100;理研ビタミン社製)
乳化剤1(商品名:エマルジーMS粉末;理研ビタミン社製 グリセリン脂肪酸エステル)
乳化剤2(商品名:リケマールPS−100;理研ビタミン社製 プロピレングリコール脂肪酸エステル)
インスタントクリーミングパウダー1(ICP1)(商品名:クリープ;森永乳業社製)
インスタントクリーミングパウダー2(ICP2)(下記方法で作製したもの。)
カゼインナトリウム(商品名:Sodium Caseinate 180;Fonterra社製)100g、乳糖(商品名:乳糖;HILMAR INGREDIENTS社製)200gを水1000gに加え、70℃まで昇温しながらTKホモミクサー(型式:MARK II−2.5型、プライミクス社製)を用いて10000回転の条件で撹拌した後、油脂(商品名:硬化ヤシ油;不二製油社製)700gを加え、20分間撹拌を続けて乳化液を得た。得られた乳化液を噴霧乾燥機(型式:L−8i型;大川原化工機社製)を用いて乾燥してインスタントクリーミングパウダー2を800g得た。
[発泡性即席コーンスープ]
下記表4、5の原材料の10倍量をビニール袋に入れ、1分間撹拌混合した後、20メッシュで篩い、発泡性即席コーンスープ(実施例品1〜11、比較例品1〜7)を得た。
下記表6の原材料の10倍量をビニール袋に入れ、1分間撹拌混合した後、20メッシュで篩い、発泡性即席チョコレートスープ(実施例品12〜14、比較例品8〜10)を得た。
(1)発泡コーンスープの作製(試験区1〜19)
得られた発泡性即席コーンスープ(実施例品1〜11、比較例品1〜7)を表4、5に記載の量(即席コーンスープが9g相当)を300mLビーカーに加え、90℃の湯を100mL加えてスパチュラを用いて、180回/分の速さで30秒間撹拌して発泡コーンスープ(試験区1〜18)を得た。
また、試験区1において、90℃の湯を用いるのに替えて、25℃の水を用いた以外は同様の操作を行い発泡コーンスープ(試験区19)を得た。
得られた発泡性即席チョコレートスープ(実施例品12〜14、比較例品8〜10)を表6に記載の量(即席チョコレートスープが27g相当)を300mLビーカーに加え、90℃の湯を100mL加えてスパチュラを用いて、180回/分の速さで30秒間撹拌して発泡チョコレートスープ(試験区20〜25)を得た。
得られた発泡コーンスープ(試験区1〜19)および発泡チョコレートスープ(試験区20〜25)の作製直後および作製してから5分経過後の液表面の泡の状態を目視にて評価し、さらに液表面にある泡の食感およびスープの食感を官能にて評価した。各評価は、下記表7に示す評価基準に従い10名のパネラーで評価を行った。結果はそれぞれ10名の評価点の平均値として求め、下記基準にて記号化した。結果を表8、9に示す。
[記号化]
◎ : 平均値3.5以上
○ : 平均値2.5以上3.5未満
△ : 平均値1.5以上2.5未満
× : 平均値1.5未満
一方、比較例品を用いて作製した発泡性コーンスープ(試験区12〜18)は、作製直後および作製してから5分後の液表面の泡の状態、液表面の泡の食感およびスープの食感のすべての評価、またはいずれかの評価が悪かった。
Claims (2)
- 即席飲料に、(A)酸剤、(B)アルカリ剤および(C)下記の起泡性粉末油脂を含有することを特徴とする発泡性即席飲料。
(C)起泡性粉末油脂:乳化剤および粉末化基材を含む粉末油脂、または食用油脂、乳化剤および粉末化基材を含む粉末油脂であって、起泡性粉末油脂中における乳化剤の含有量は25〜40質量%。 - 請求項1に記載の(C)起泡性粉末油脂が、乳化剤および粉末化基材を含有する乳化液の乾燥物、または食用油脂、乳化剤および粉末化基材を含有する乳化液の乾燥物であることを特徴とする発泡性即席飲料。
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