JP6362160B2 - Method for producing solid beverage - Google Patents
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Description
本発明は、溶解性と保形性に優れる成型された固形飲料の製造方法に関する。 The present invention relates to a method for producing a molded solid beverage excellent in solubility and shape retention.
水やお湯を注ぐことで飲料となる固形飲料は、手軽さだけでなく保存性にも優れるため、世界中で広く普及している。特に、成型された固形飲料は、粉末をこぼしたり飛散させて周囲を汚す心配がないため、大変好まれている。 Solid beverages that become beverages by pouring water or hot water are widely used all over the world because they are not only easy to use but also excellent in preservability. In particular, molded solid beverages are highly preferred because they do not have to worry about spilling or scattering powder to contaminate the surroundings.
成型された固形飲料を製造する方法としては、最も簡便には、液状の飲料に賦形剤(デキストリンや澱粉等)を溶解させて凍結乾燥する方法が知られている(例として、特許文献1)。しかしながら、そうして得られる固形飲料は概して壊れやすく、また、溶解性が十分とはいえないものも多い。そこで、食品用乳化剤を添加して含気処理を行い、気泡を多く含んだ状態で乾燥させることで、多孔質構造の固形飲料を製造する方法が開発されている(例として、特許文献2)。そのような固形飲料は表面積が大きいために溶解性に優れるが、衝撃に弱く壊れやすいことが問題であった。 As a method for producing a molded solid beverage, the simplest method is known in which excipients (dextrin, starch, etc.) are dissolved in a liquid beverage and freeze-dried (for example, Patent Document 1). ). However, the solid beverages obtained in this way are generally fragile and many are not sufficiently soluble. Therefore, a method for producing a solid beverage having a porous structure has been developed by adding an emulsifier for food, performing an aeration treatment, and drying in a state containing a lot of bubbles (for example, Patent Document 2). . Such a solid beverage is excellent in solubility because of its large surface area, but it has been a problem that it is vulnerable to impact and easily broken.
これに対し、粉末成分に少量の結合剤(通常、粘性のある水溶性高分子)を添加し、混練して高粘度の組成物(原料組成物)とした後に、打錠機を用いて圧縮成型することで任意の形状の固形飲料を得る方法が開発されている。当該方法で得られる固形飲料は保形性に非常に優れるが、一般に溶解性が低く、さらには、混練の過程でダマやムラを生じやすい(すなわち、原料組成物を均一化しにくい)という問題があった。また、圧縮成型後に原料組成物が金型から離れにくいため、通常は金型を剥離剤でコーティングしたり、金型の一部をスライドさせて原料組成物を押し出す必要があった。
このうち、溶解性の低さに対しては、賦形剤や結合剤として配合する水溶性高分子の配合を上げることで改善されることが報告されている。特許文献3では、緑茶粉末に澱粉、プルラン、及び/又は微結晶セルロースを10〜41質量%配合し、打錠機で圧縮成型して、易溶解性のタブレット状固形飲料を作製している。また、特許文献4では、特定の賦形剤(DE値が8〜30である低糖化度のデキストリン)と結合剤(麦芽糖)を特定の配合比率で併用することにより、打錠機で圧縮成型しても溶解性に優れる固形飲料が得られることを報告している。
On the other hand, a small amount of binder (usually a viscous water-soluble polymer) is added to the powder component, kneaded to obtain a highly viscous composition (raw material composition), and then compressed using a tableting machine. A method of obtaining a solid beverage having an arbitrary shape by molding has been developed. The solid beverage obtained by this method is very excellent in shape retention, but generally has low solubility, and moreover, it has a problem that it tends to cause lumps and unevenness in the kneading process (that is, it is difficult to homogenize the raw material composition). there were. In addition, since the raw material composition is difficult to separate from the mold after compression molding, it is usually necessary to coat the mold with a release agent or to extrude the raw material composition by sliding a part of the mold.
Among these, it has been reported that the low solubility can be improved by increasing the blend of the water-soluble polymer blended as an excipient or a binder. In Patent Document 3, 10 to 41% by mass of starch, pullulan, and / or microcrystalline cellulose is blended with green tea powder, and compression-molded with a tableting machine to produce an easily soluble tablet solid beverage. In Patent Document 4, a specific excipient (a dextrin having a low glycation degree having a DE value of 8 to 30) and a binder (malt sugar) are used in combination at a specific blending ratio, and compression molding is performed with a tableting machine. However, it has been reported that a solid beverage having excellent solubility can be obtained.
しかしながら、前記混練の過程で生じるダマやムラを解消するための有効な手段は報告されていない。また、前記剥離剤の使用は固形飲料の味を損なう心配があり、また、前述の押し出し操作によって固形飲料の角が崩れて商品価値が損なわれる可能性もある。 However, no effective means has been reported for eliminating lumps and unevenness that occur during the kneading process. Moreover, there is a possibility that the use of the release agent impairs the taste of the solid beverage, and the corner of the solid beverage may collapse due to the above-described extrusion operation, and the commercial value may be impaired.
このような事情から、溶解性と保形性に優れる固形飲料を圧縮成形によって製造する方法であって、高粘度の原料組成物をダマやムラを生じることなく容易に均一に混練することができ、且つ、剥離剤や押し出し操作を要することなく金型からの離型を行える製造方法が切望されていた。 Under such circumstances, this is a method for producing a solid beverage excellent in solubility and shape retention by compression molding, and a high viscosity raw material composition can be easily and uniformly kneaded without causing lumps and unevenness. In addition, there has been a strong demand for a production method capable of releasing from a mold without requiring a release agent or an extrusion operation.
本発明は前記従来技術が抱える問題を鑑みてなされたものであり、高粘度の原料組成物を混練によって容易に均一化し、且つ、剥離剤や押し出し操作を要することなく離型を行うことができる、溶解性と保形成に優れる固形飲料の製造方法の提供を目的とする。 The present invention has been made in view of the problems of the prior art, and can easily homogenize a high-viscosity raw material composition by kneading, and can be released without requiring a release agent or an extrusion operation. It aims at providing the manufacturing method of the solid beverage which is excellent in solubility and preserving.
前記目的を達成するために本発明者が鋭意検討を行った結果、粉末成分に対し、結合剤として、糖アルコール組成においてマルチトールとマルトトリイトールの含有量が30〜60質量%である高糖化還元澱粉糖化物と水とを特定量比で配合して混練すると、ダマやムラを生じることなく原料組成物を容易に均一化できることを見出した。さらに、当該原料組成物は圧縮成型後に金型を逆さにして振動を与えると容易に離型すること、ならびに、そのようにして作製された固形飲料は溶解性と保形性に優れることを見出し、本発明を完成させるに至った。 As a result of intensive studies by the present inventor to achieve the above object, high saccharification in which the content of maltitol and maltotriitol in the sugar alcohol composition is 30 to 60% by mass as a binder with respect to the powder component It has been found that when the reduced starch saccharified product and water are mixed and kneaded in a specific amount ratio, the raw material composition can be easily made uniform without causing lumps and unevenness. Furthermore, it has been found that the raw material composition can be easily released when the mold is inverted after compression molding and given vibration, and the solid beverage thus produced has excellent solubility and shape retention. The present invention has been completed.
すなわち、本発明によって、下記工程(i)〜(iii);
(i)下記成分(A)〜(C)からなる原料組成物を混練して、均一化する工程;
(A)植物及び/又は植物抽出物の乾燥粉末、及び2糖以下の糖類を含む粉末組成物、
(B)糖アルコール組成において、マルチトールとマルトトリイトールの含有量が30〜60質量%である高糖化還元澱粉糖化物、
(C)水、
であって、(A)の質量を100質量%とした場合に、
(B)の固形分質量が、0.5〜3.0質量%、且つ、
(B)の固形分質量/((B)及び(C)の総質量)が、1/7.0〜1/1.5、
(ii)前記原料組成物を圧縮成型した後、離型させる工程、
(iii)前記原料組成物を乾燥させる工程、
を(i)〜(iii)の順番で備えることを特徴とする、固形飲料の製造方法が提供される。
That is, according to the present invention, the following steps (i) to (iii):
(I) a step of kneading and homogenizing a raw material composition comprising the following components (A) to (C);
(A) a powder composition comprising a dry powder of a plant and / or plant extract, and a saccharide having 2 or less sugars,
(B) high saccharified reduced starch saccharified product in which the content of maltitol and maltotriitol is 30 to 60% by mass in the sugar alcohol composition;
(C) water,
When the mass of (A) is 100% by mass,
(B) solid content mass is 0.5-3.0 mass%, and
(B) solid content mass / (total mass of (B) and (C)) is 1 / 7.0 to 1 / 1.5,
(Ii) a step of releasing the mold after compression molding the raw material composition;
(Iii) drying the raw material composition;
Are provided in order of (i)-(iii), The manufacturing method of a solid drink characterized by the above-mentioned is provided.
前記工程(ii)においては、剥離剤で被覆していない金型を用いて前記原料組成物の圧縮成形を行い、さらに、前記原料組成物を該金型から押し出すことなく離型させてもよい。
また、前記成分(A)は、植物及び/又は植物抽出物の乾燥粉末を2.5〜40.0質量%、及び2糖以下の糖類を60.0〜97.5質量%含む粉末組成物であることが好ましい。
そして、前記成分(A)における2糖以下の糖類としては、ショ糖及び/又はブドウ糖を好適に用いることができる。
In the step (ii), the raw material composition may be compression-molded using a mold not coated with a release agent, and the raw material composition may be released without being extruded from the mold. .
Moreover, the said component (A) is a powder composition which contains 2.5-40.0 mass% of dry powders of a plant and / or a plant extract, and 60.0-97.5 mass% of saccharides of 2 or less sugars. It is preferable that
And sucrose and / or glucose can be used suitably as saccharides below 2 saccharides in the said component (A).
本発明により、冷水及び熱水に容易に溶解して保形性に優れる固形飲料を、圧縮成形によって容易に製造する方法が提供される。本発明に係る製造方法では、混練によって原料組成物を容易に均一化し、離型も容易に行うことができる。 The present invention provides a method for easily producing a solid beverage that is easily dissolved in cold water and hot water and has excellent shape retention by compression molding. In the production method according to the present invention, the raw material composition can be easily homogenized by kneading and can be easily released.
以下、本発明の好適な実施形態について説明する。
<固形飲料>
本発明における“固形飲料”とは、水やお湯を添加すると溶解又は均一に分散して飲料となる、固形状の組成物のことである。そして、“成型された固形飲料”とは、当該固形状の組成物が任意の形に成形された組成物を意味する。
本発明に係る固形飲料は、下記成分(A)〜(C)からなる原料組成物が圧縮成形によって成型された固形飲料である。なお、本願においては、固形飲料の全構成成分が混合された組成物を“原料組成物”と呼んでいる。以下、本発明の固形飲料の構成成分について詳述する。
Hereinafter, preferred embodiments of the present invention will be described.
<Solid beverage>
The “solid beverage” in the present invention is a solid composition which dissolves or uniformly disperses when water or hot water is added to form a beverage. The “molded solid beverage” means a composition obtained by molding the solid composition into an arbitrary shape.
The solid beverage according to the present invention is a solid beverage in which a raw material composition comprising the following components (A) to (C) is molded by compression molding. In the present application, a composition in which all components of a solid beverage are mixed is called a “raw material composition”. Hereinafter, the components of the solid beverage of the present invention will be described in detail.
・成分(A)
本発明における成分(A)は、植物及び/又は植物抽出物の乾燥粉末と、2糖以下の糖類を含む粉末組成物である。このうち、前者(すなわち、植物及び/又は植物抽出物の乾燥粉末)は、本発明の固形飲料の風味を特徴付ける主成分である。当該植物としては、従来より飲食品として使用される植物を用いることができ、そのような例として、茶葉(日本茶、中国茶、紅茶用茶葉を含む)、果物、コーヒー豆、香料植物(桂皮や桜葉等)等の乾燥粉末及び/又は当該植物の抽出物を乾燥させた粉末を挙げることができる。このうち、植物の乾燥粉末としては、抹茶に代表される茶葉の乾燥粉末が好ましい。また、植物抽出物の乾燥粉末としては、緑茶、煎茶等に代表される茶抽出物及び/又は果汁のスプレードライ粉末、又はフリーズドライ粉末が好ましい。なお、これらの乾燥粉末は、賦形剤を含むものであってよい。
そして、前記2糖以下の糖類としては、ショ糖(砂糖、粉糖、グラニュー糖を含む)、麦芽糖、乳糖、トレハロース等の2糖、及び、ブドウ糖、果糖、ガラクトース等の単糖が挙げられる。このうち、2糖としてはショ糖、単糖としてはブドウ糖が好適である。
なお、上記以外にも、本発明の効果を損なわない範囲において、従来から飲料に使用されている種々の粉末状成分を配合することができる。そのような成分としては、3糖以上の糖類(オリゴ糖、粉飴、デキストリン等)、(人工)甘味料、乳製品、増粘剤、乳化剤、及び、塩類、香料、着色料、酸味料、pH調整剤、抗酸化剤、保存料等に代表される食品添加物等が挙げられる。
・ Ingredient (A)
The component (A) in the present invention is a powder composition containing a dry powder of a plant and / or plant extract and a saccharide having 2 or less sugars. Among these, the former (namely, dry powder of a plant and / or a plant extract) is a main component that characterizes the flavor of the solid beverage of the present invention. As the said plant, the plant conventionally used as food-drinks can be used, and as such an example, tea leaves (including Japanese tea, Chinese tea, tea leaves for tea), fruits, coffee beans, perfume plants (cinnamon bark) And dry powder such as cherry leaves) and / or powder obtained by drying the extract of the plant. Among these, as the dry powder of the plant, the dry powder of tea leaves represented by Matcha is preferable. The dry powder of the plant extract is preferably a tea extract typified by green tea, sencha or the like and / or a spray-dried powder of fruit juice, or a freeze-dried powder. These dry powders may contain excipients.
Examples of the saccharides having 2 or less sugars include disaccharides such as sucrose (including sugar, powdered sugar and granulated sugar), maltose, lactose and trehalose, and monosaccharides such as glucose, fructose and galactose. Of these, sucrose is preferred as the disaccharide, and glucose is preferred as the monosaccharide.
In addition to the above, various powder components conventionally used in beverages can be blended within a range that does not impair the effects of the present invention. Examples of such components include saccharides having 3 or more sugars (oligosaccharides, powder cake, dextrin, etc.), (artificial) sweeteners, dairy products, thickeners, emulsifiers, salts, flavorings, coloring agents, acidulants, Examples thereof include food additives such as pH adjusters, antioxidants, and preservatives.
本発明の成分(A)における前記植物及び/又は植物抽出物の乾燥粉末の含有量は、2.5〜40.0質量%が好ましく、さらに好ましくは4.0〜30.0質量%、最も好ましくは5.0〜20.0質量%である。また、前記2糖以下の糖類の含有量は、60.0〜97.5質量%が好ましく、さらに好ましくは70.0〜90.0質量%である。そして、成分(A)の水分含有量は、5質量%以下であることが好適である。
なお、本願では、前記植物及び/又は植物抽出物の乾燥粉末と任意成分の一部からなり固形飲料の風味を特徴づける成分を、“〜風味プレミックス”と称する場合がある。
The content of the dry powder of the plant and / or plant extract in the component (A) of the present invention is preferably 2.5 to 40.0% by mass, more preferably 4.0 to 30.0% by mass, most preferably Preferably it is 5.0-20.0 mass%. Moreover, 60.0-97.5 mass% is preferable, and, as for content of the said saccharide below 2 sugars, More preferably, it is 70.0-90.0 mass%. And it is suitable that the water content of a component (A) is 5 mass% or less.
In addition, in this application, the component which consists of a dry powder of the said plant and / or a plant extract, and a part of arbitrary components and characterizes the flavor of a solid drink may be called "... flavor premix".
・成分(B)
本発明における成分(B)は、糖アルコール組成において、2糖アルコール(マルチトール)と3糖アルコール(マルトトリイトール)の含有量が合わせて30−60質量%、好ましくは33−55質量%、さらに好ましくは35−53質量%である高糖化還元澱粉糖化物である。当該2糖及び3糖アルコールの含有量が30質量%より低いものを用いた場合には、原料組成物を混練する過程でダマやムラが生じやすくなり、また、60質量%より高いものを用いた場合には、圧縮成形後に離型しにくくなる傾向がある。
本発明に用いることができる高糖化還元澱粉糖化物としては、三菱商事フードテック株式会社製のアマミール(固形分70±1質量%、糖アルコール組成が、1糖アルコール:46〜49質量%、2糖アルコール:30〜40質量%、3糖アルコール:5〜13質量%、及び4糖アルコール以上:4〜10質量%)を好適に用いることができる。
なお、前記成分(B)として粉末状の製品を用いる場合には、該製品を適切な溶媒(好適には水)に溶解して液状とした後に、本発明に用いることができる。
・ Ingredient (B)
Component (B) in the present invention has a sugar alcohol composition in which the content of disaccharide alcohol (maltitol) and trisaccharide alcohol (maltotriitol) is 30-60% by mass, preferably 33-55% by mass, More preferred is a highly saccharified and reduced starch saccharified product of 35 to 53% by mass. When the disaccharide and trisaccharide alcohol content is lower than 30% by mass, lumps and unevenness are likely to occur in the process of kneading the raw material composition, and those having a content higher than 60% by mass are used. In such a case, it tends to be difficult to release after compression molding.
Examples of the high saccharified reduced starch saccharified product that can be used in the present invention include Amamiru (solid content: 70 ± 1 mass%, sugar alcohol composition: monosaccharide alcohol: 46-49 mass%, 2 Sugar alcohol: 30 to 40% by mass, trisaccharide alcohol: 5 to 13% by mass, and tetrasaccharide alcohol or more: 4 to 10% by mass) can be preferably used.
In addition, when using a powdery product as said component (B), after dissolving this product in a suitable solvent (preferably water), it can use for this invention.
・成分(C)
本発明における成分(C)は水であり、蒸留水、イオン交換水、逆浸透水等を好適に用いることができる。
・ Ingredient (C)
The component (C) in the present invention is water, and distilled water, ion exchange water, reverse osmosis water and the like can be suitably used.
本発明においては、前記成分(A)の質量を100質量%とした場合に、成分(B)の固形分の質量が0.5〜3.0質量%であることが好ましく、さらに好ましくは0.7〜2.9質量%である。また、(B)及び(C)の総質量に占める(B)の固形分質量(すなわち、(B)の固形分質量/((B)+(C)の総質量))が1/7.0〜1/1.5であることが好ましく、さらに好ましくは1/6.0〜1/2.0、最も好ましくは1/5.7〜1/1.9である。成分(B)の固形分質量が上記範囲内であっても、成分(B)と(C)の総質量に占める(B)の固形分質量が1/1.5よりも大きい場合には、保形性に優れる固形飲料が得られない場合がある。 In the present invention, when the mass of the component (A) is 100 mass%, the mass of the solid content of the component (B) is preferably 0.5 to 3.0 mass%, more preferably 0. 0.7 to 2.9% by mass. Moreover, the solid content mass of (B) occupying the total mass of (B) and (C) (that is, the solid content mass of (B) / (the total mass of (B) + (C))) is 1/7. It is preferably 0 to 1 / 1.5, more preferably 1 / 6.0 to 1 / 2.0, and most preferably 1 / 5.7 to 1 / 1.9. Even if the solid content mass of the component (B) is within the above range, if the solid content mass of (B) in the total mass of the components (B) and (C) is greater than 1 / 1.5, A solid beverage with excellent shape retention may not be obtained.
本発明に係る固形飲料は、汎用の打錠機又は食品用プレス機を用いた圧縮成形、あるいは手で押圧することにより、台形状、キューブ状、タブレット状、(半)球状、六角柱状等、任意の形状に成形することができる。 The solid beverage according to the present invention is formed by compression molding using a general-purpose tableting machine or food press machine, or by pressing by hand, so that a trapezoidal shape, a cube shape, a tablet shape, a (semi) spherical shape, a hexagonal column shape, It can be formed into any shape.
本発明に係る固形飲料は、冷水(4℃)〜熱水(100℃)に速やかに溶解して、風味に優れる飲料を供するものである。 The solid beverage according to the present invention dissolves quickly in cold water (4 ° C.) to hot water (100 ° C.) to provide a beverage with excellent flavor.
次に、本発明に係る固形飲料の製造方法を説明する。
<固形飲料の製造方法>
本発明に係る固形飲料は、下記工程(i)〜(iii)を経ることで簡便に製造することができる。
(i)原料組成物を混練して均一化する工程
前述した成分(A)〜(C)を混合し、混練して均一な組成物を得る工程である。当該混合及び混練には汎用の粉末混合機(例として、株式会社愛工舎製作所製ミキサー)を用いることができる。なお、必ずしも必須の工程ではないが、成分(B)と(C)を攪拌混合したものを成分(A)に添加して混練すると、混練に要する時間が短縮される場合があるのでより好ましい。
(ii)原料組成物の圧縮成型及び離型工程
工程(i)を経た原料組成物は、打錠機やプレス機を用いた汎用の方法(あるいは手による押圧)で成型することができる。例えば、前記原料組成物を金型に詰め、プレス機で加圧することで好適に成形することができる。
成型後、当該金型を逆さにして(金型に)軽い振動を与えることで、前記原料組成物を金型から離型させることができる。なお、本発明においては、金型を剥離剤で被覆する必要はなく、また、金型の一部をスライドさせて原料組成物を押し出す工程も必須ではない。
(iii)原料組成物の乾燥工程
工程(ii)を経た原料組成物を汎用の乾燥機を用いて乾燥させて、固形飲料を得る工程である。
Next, the manufacturing method of the solid drink which concerns on this invention is demonstrated.
<Method for producing solid beverage>
The solid beverage according to the present invention can be easily produced through the following steps (i) to (iii).
(I) Step of kneading and homogenizing the raw material composition In this step, the components (A) to (C) described above are mixed and kneaded to obtain a uniform composition. A general-purpose powder mixer (for example, a mixer manufactured by Aikosha Seisakusho Co., Ltd.) can be used for the mixing and kneading. Although not necessarily an essential step, it is more preferable to add and knead the components (B) and (C) with stirring to the component (A) because the time required for kneading may be shortened.
(Ii) Compression molding and release process of raw material composition The raw material composition that has undergone step (i) can be molded by a general-purpose method (or manual pressing) using a tableting machine or a press. For example, the raw material composition can be suitably molded by filling the mold and pressurizing with a press.
After molding, the raw material composition can be released from the mold by turning the mold upside down and applying light vibrations to the mold. In the present invention, it is not necessary to coat the mold with a release agent, and it is not essential to extrude the raw material composition by sliding a part of the mold.
(Iii) Drying process of raw material composition It is the process of drying the raw material composition which passed through process (ii) using a general purpose dryer, and obtaining a solid drink.
以下に、実施例を用いて本発明をさらに詳細に説明するが、これらの実施例により本発明の範囲が限定されるものではない。なお、以下の実施例における配合量は、特に断りがない限り質量%である。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited by these examples. In addition, the compounding quantity in a following example is the mass% unless there is particular notice.
[検討1:結合剤の種類の検討]
下記組成の抹茶風味プレミックスを調製して(A)粉末組成物を作製した。続いて下記製法に従って抹茶風味固形飲料を作製し、下記項目について評価した。結果を表1に示す。
[Examination 1: Examination of type of binder]
A powdered green tea premix having the following composition was prepared to prepare a powder composition (A). Subsequently, a matcha-flavored solid beverage was prepared according to the following production method, and the following items were evaluated. The results are shown in Table 1.
<抹茶風味プレミックスの組成>
成分 質量(g)
抹茶(抹茶ST−G,マルカブ佐藤製茶株式会社製) 9.6
緑茶エキス粉末(煎茶DG−SP100、日研フード株式会社製) 5.6
人工甘味料(サンスイートSA−8020,三栄源エフ・エフ・アイ株式会社製)
2.4
桜葉エキス粉末(桜葉エキスE2、佐藤食品工業株式会社製) 1.6
シナモン(ケイヒ末、日本粉末薬品株式会社製) 0.8
合計 20.0g
<Composition of Matcha flavor premix>
Ingredient Mass (g)
Matcha (Matcha ST-G, Marukabu Sato Tea Co., Ltd.) 9.6
Green tea extract powder (sencha DG-SP100, manufactured by Nikken Foods) 5.6
Artificial sweetener (Sun Sweet SA-8020, manufactured by Saneigen FFI Co., Ltd.)
2.4
Cherry leaf extract powder (Sakura leaf extract E2, manufactured by Sato Food Industry Co., Ltd.) 1.6
Cinnamon (Keihi powder, manufactured by Nippon Powder Chemical Co., Ltd.) 0.8
Total 20.0g
<(A)粉末組成物の作製>
前記抹茶風味プレミックス20.0gに対し、グラニュー糖40.0gとブドウ糖40.0gを添加して混合することにより、(A)粉末組成物100.0gを得た。
<(A) Preparation of powder composition>
By adding 40.0 g of granulated sugar and 40.0 g of glucose to 20.0 g of the matcha-flavored premix, (A) 100.0 g of a powder composition was obtained.
<抹茶風味固形飲料の製造方法>
前記(A)粉末組成物100.0g、(B)水、及び表1に示した結合剤を混合した組成物(すなわち、原料組成物)に対し、愛工舎製作所製のミキサーを用いて約3分間混練した。当該混練された原料組成物を金型に詰め、上から手で押圧して成型した。次に、当該金型を逆さにし、底面をプラスチックハンマーで軽くたたいて前記原料組成物を金型から離型させた。その後、乾燥機内に移して乾燥させて(80〜90℃で2〜3時間)、台形型(上面:18×18mm、底面:22×22mm、高さ10mm)の固形飲料を得た。
<Manufacturing method of matcha flavored solid beverage>
About (A) powder composition 100.0 g, (B) water, and a composition (that is, a raw material composition) in which the binder shown in Table 1 is mixed, about 3 using a mixer manufactured by Aikosha Seisakusho. Kneaded for a minute. The kneaded raw material composition was filled in a mold and pressed by hand from above to be molded. Next, the mold was turned upside down, and the bottom surface was tapped with a plastic hammer to release the raw material composition from the mold. Then, it was moved into a dryer and dried (2 to 3 hours at 80 to 90 ° C.) to obtain a trapezoidal (upper surface: 18 × 18 mm, bottom surface: 22 × 22 mm, height 10 mm) solid beverage.
<評価項目>
製造工程について
・混練による均一化
混練後の原料組成物の状態を観察し、下記基準に従って評価した。
○:ダマ及びムラのない均一な混合物が得られた。
△:ダマ又はムラのいずれかが認められた。
×:ダマ及びムラが認められた。
・離型の容易性
○:金型の底面をプラスチックハンマーで軽く数回たたくことで、離型した。
△:金型の底面をプラスチックハンマーで軽く数回たたいても離型しないが、強打すると離型した。
×:金型の底面をプラスチックハンマーで強打しても離型しなかった。
<Evaluation items>
About the manufacturing process-Homogenization by kneading The state of the raw material composition after kneading was observed and evaluated according to the following criteria.
○: A uniform mixture free from lumps and unevenness was obtained.
Δ: Dama or unevenness was observed.
X: Dama and unevenness were observed.
-Ease of mold release ○: The mold was released by lightly hitting the bottom of the mold with a plastic hammer several times.
Δ: Although the mold was not released even if the bottom surface of the mold was lightly hit with a plastic hammer several times, it was released when struck.
X: Even if the bottom surface of the mold was hit with a plastic hammer, it was not released.
固形飲料の保形性について
・表面
○:固形飲料の表面を指でこすっても、表面が崩れなかった。
△:固形飲料の表面を指でこすると、表面が多少崩れた。
×:固形飲料の表面を指でこすると、表面が崩れた。
・硬さ
○:固形飲料の側面を親指と人差し指でつまんで持ち上げても崩れなかった。
×:固形飲料の側面を親指と人差し指でつまんで持ち上げると崩れた。
About shape retention of solid beverage-Surface ○: Even if the surface of the solid beverage was rubbed with a finger, the surface did not collapse.
Δ: When the surface of the solid beverage was rubbed with a finger, the surface collapsed somewhat.
X: When the surface of the solid beverage was rubbed with a finger, the surface collapsed.
・ Hardness ○: Even if the side of the solid beverage was picked up with the thumb and forefinger and lifted, it did not collapse.
X: The solid beverage collapsed when lifted by pinching the side with the thumb and forefinger.
固形飲料の溶解性について
固形飲料1個をガラスビーカーに入れて、160mlの冷水(4℃)又は熱水(80℃)を注ぎ、スパーテルで攪拌しながら60秒後の溶解・分散の程度を目視で判断した。
○:溶け残りの塊は認められず、完全に溶解・分散していた。
×:目視できる塊が認められた。
About solubility of solid beverage Put one solid beverage in a glass beaker, pour 160 ml of cold water (4 ° C) or hot water (80 ° C), and visually observe the degree of dissolution and dispersion after 60 seconds while stirring with a spatula. Judged.
○: No undissolved lump was observed, and it was completely dissolved and dispersed.
X: Visible lumps were observed.
表1に示されるように、(A)粉末組成物に対して2.0質量%分の水を配合した場合には、混練によって均一な原料組成物が容易に得られて圧縮成形後の離型も容易であったが、得らえた固形飲料は表面がぼそぼそで崩れやすいものであった(比較例1)。そこで、当該水の量を4.0質量%に上げたところ、固形飲料の保形性は改善されたが、混練後の原料組成物が粘り気を呈し、金型から容易には落ちなくなった(比較例2)。
次に、固形飲料や砂糖の成型に汎用される結合剤を用いて製造することにした。α化澱粉を2.0質量%、水を2.0質量%配合した原料組成物では、混練の過程でダマやムラが生じやすく、得られる固形飲料の保形性も劣る結果となった(比較例3)。また、高糖化澱粉糖化物(すなわち、水飴)を2.0質量%、水を2.0質量%配合した場合には、混練の過程でダマやムラが一層生じ易くなり、離型もしにくく、さらには表面がぱさぱさした固形飲料が得られた(比較例4、5)。
As shown in Table 1, when 2.0 mass% of water is blended with respect to the powder composition (A), a uniform raw material composition can be easily obtained by kneading, and release after compression molding is performed. The mold was easy, but the obtained solid beverage had a rough surface and easily collapsed (Comparative Example 1). Therefore, when the amount of the water was increased to 4.0% by mass, the shape retention of the solid beverage was improved, but the kneaded raw material composition became sticky and did not easily fall out of the mold ( Comparative Example 2).
Next, it decided to manufacture using the binder generally used for solid drink and sugar molding. In the raw material composition containing 2.0% by weight of pregelatinized starch and 2.0% by weight of water, lumps and unevenness are likely to occur during the kneading process, resulting in poor shape retention of the resulting solid beverage ( Comparative Example 3). In addition, when 2.0% by mass of high saccharified starch saccharified product (ie, starch syrup) and 2.0% by mass of water are mixed, it becomes easier to cause lumps and unevenness in the kneading process, and it is difficult to release. Furthermore, a solid beverage having a crisp surface was obtained (Comparative Examples 4 and 5).
これに対し、高糖化還元澱粉糖化物を2.0質量%、水を2.0質量%配合して混練した場合には、粉末成分が素早くなじんでダマやムラが生じず、均一な原料組成物を容易に得ることができ、且つ、離型も容易であった。さらに、当該固形飲料は、表面がしっとりしていて指でこすっても崩れることがなく、硬さも十分で保形性に優れていた(実施例1)。しかしながら、前記高糖化還元澱粉糖化物を、当該構成成分の一つであるソルビトールに置換した場合には、混練後の原料組成物がしっとりしすぎて金型から落ちにくくなった(比較例6)。また、前記高糖化還元澱粉糖化物を低糖化還元澱粉糖化物に置換した場合には、離型は容易だったが、混練の際にダマやムラが生じやすくなった(比較例7)。 In contrast, when 2.0% by mass of high-saccharified reduced starch saccharified product and 2.0% by mass of water are mixed and kneaded, the powder components quickly become familiar and no lumps or unevenness occur, and a uniform raw material composition The product could be easily obtained, and the mold release was easy. Furthermore, the solid beverage had a moist surface and did not collapse even when rubbed with a finger, had sufficient hardness, and was excellent in shape retention (Example 1). However, when the high-saccharified reduced starch saccharified product was replaced with sorbitol, which is one of the constituent components, the raw material composition after kneading was too moist and difficult to fall out of the mold (Comparative Example 6). . Moreover, when the high saccharified reduced starch saccharified product was replaced with a low saccharified reduced starch saccharified product, mold release was easy, but lumps and unevenness were likely to occur during kneading (Comparative Example 7).
前記高糖化還元澱粉糖化物は、糖アルコール組成において、1糖アルコール(ソルビトール)を46〜49質量%、2糖アルコール(マルチトール)を30〜40質量%、3糖アルコール(マルトトリイトール)を5〜13質量%、4糖アルコール以上を4〜10質量%含むものである。そして、前記低糖化還元澱粉糖化物は、4糖アルコール以上が主で(約70質量%以上)、1糖アルコール、2糖アルコール、3糖アルコールの含有量はそれぞれ2〜5質量%、9〜13質量%、11〜16質量%である。また、本発明者は、4糖以上の糖アルコールを用いた場合には、粉体成分とのなじみが悪くダマができやすいことを確認している(結果は非開示)。
よって、上記結果より、混練過程におけるダマやムラの生じにくさと圧縮成形後の離型のし易さを共に得るには、糖アルコール組成において、2糖アルコール(マルチトール)と3糖アルコール(マルトトリイトール)を合わせて30〜60質量%程度、好ましくは35〜53質量%程度含有する高糖化還元澱粉糖化物を用いるとよいことが明らかとなった。
一般に、還元澱粉糖化物は、固形飲料や砂糖の成型に結合剤として用いられるものではない。また、前記高糖化還元澱粉糖化物と同程度の粘性を有する高糖化澱粉糖化物では上記効果が得られなかったことから(比較例5)、前記効果は単に結合剤として添加する化合物の粘度に起因するものではないと考えられる。
The high-saccharified reduced starch saccharified product is composed of 46-49 mass% monosaccharide alcohol (sorbitol), 30-40 mass% disaccharide alcohol (maltitol), trisaccharide alcohol (maltotriitol) in the sugar alcohol composition. It contains 5 to 13% by mass and 4 to 10% by mass of tetrasaccharide alcohol or more. And the low saccharified reduced starch saccharified product is mainly tetrasaccharide alcohol or more (about 70% by mass or more), and the content of monosaccharide alcohol, disaccharide alcohol or trisaccharide alcohol is 2 to 5% by mass, 9 to 9% respectively. They are 13 mass% and 11-16 mass%. In addition, the present inventor has confirmed that when a sugar alcohol having 4 or more sugars is used, it is not compatible with the powder component and is likely to cause lumps (results not disclosed).
Therefore, from the above results, in order to obtain both the resistance to lumps and unevenness in the kneading process and the ease of mold release after compression molding, in the sugar alcohol composition, disaccharide alcohol (maltitol) and trisaccharide alcohol ( It was revealed that a high saccharified reduced starch saccharified product containing about 30 to 60% by mass, preferably about 35 to 53% by mass of maltotriitol) may be used.
Generally, the reduced starch saccharified product is not used as a binder for molding a solid beverage or sugar. In addition, since the above effect was not obtained with the high saccharified starch saccharified product having the same degree of viscosity as that of the highly saccharified reduced starch saccharified product (Comparative Example 5), the above effect is merely related to the viscosity of the compound added as a binder. It is thought not to be caused.
以上より、粉末組成物に対し、結合剤として、糖アルコール組成においてマルチトールとマルトトリイトールを30〜60質量%程度含む高糖化還元澱粉糖化物と水を併用すると、混練の過程でダマやムラを生じずに原料組成物を容易に均一化でき、圧縮成形後の離型も容易で、保形性と溶解性に優れる固形飲料が得られることが示された。 From the above, when a high-saccharified reduced starch saccharified product containing about 30 to 60% by mass of maltitol and maltotriitol in a sugar alcohol composition and water are used as a binder to the powder composition, water and irregularities are mixed during the kneading process. It was shown that the raw material composition can be easily homogenized without causing fragility, release after compression molding is easy, and a solid beverage having excellent shape retention and solubility can be obtained.
[検討2:結合剤の配合量の検討]
次に、(B)水と(C)高糖化還元澱粉糖化物の配合量について検討した。
[Examination 2: Examination of amount of binder]
Next, the amount of (B) water and (C) high saccharified reduced starch saccharified product was examined.
表2に示されるように、粉末成分の質量に対し、前記高糖化還元澱粉糖化物を1.0〜4.0質量%(固形分に換算すると、0.7〜2.8質量%)、水と合わせて4.0質量%配合して混練した場合には、原料組成物の均一化と離型を容易に行うことができ、保形性と溶解性に優れる固形飲料が得られた(実施例1−3)。また、前記高糖化還元澱粉糖化物を4.0質量%(固形分に換算すると、2.8質量%)、水と合わせて6.0質量%配合して混練した場合にも、同様の結果が得られた(実施例4)。これらの原料組成物について、前記高糖化還元澱粉糖化物と水の総質量に対する該高糖化還元澱粉糖化物の固形分質量(すなわち、(B)の固形分質量/((B)と(C)の総質量))を計算すると、1/5.71〜1/1.90である。
これに対し、前記高糖化還元澱粉糖化物のみを4.0、又は6.0質量%配合した場合には、原料組成物の均一化と離型は容易だったが、保形性に優れる固形飲料を得ることはできなかった(比較例8、9)。なお、これらの原料組成物における前記(B)の固形分質量/((B)と(C)の総質量)の値は、1/1.43以上である。また、水のみを2.0〜6.0質量%配合した場合にも、保形性に優れる固形飲料を得ることはできなかった(比較例1、2、10、11)。
As shown in Table 2, the high saccharified reduced starch saccharified product is 1.0 to 4.0% by mass (0.7 to 2.8% by mass in terms of solid content) with respect to the mass of the powder component, When mixed with water and 4.0% by mass and kneaded, the raw material composition can be easily homogenized and released, and a solid beverage excellent in shape retention and solubility was obtained ( Example 1-3). The same result was obtained when the high saccharified reduced starch saccharified product was kneaded with 4.0 mass% (2.8 mass% in terms of solid content) and 6.0 mass% combined with water. Was obtained (Example 4). About these raw material compositions, the solid content mass of the high saccharification / reduction starch saccharification product and the total mass of the saccharification / reduction starch saccharification product (ie, the solid content mass of (B) / ((B) and (C) The total mass)) is calculated to be 1 / 5.71 to 1 / 1.90.
On the other hand, when only 4.0% or 6.0% by mass of the high saccharified reduced starch saccharified product was blended, it was easy to homogenize and release the raw material composition, but it was a solid having excellent shape retention. Beverages could not be obtained (Comparative Examples 8 and 9). In addition, the value of (B) solid content mass / (total mass of (B) and (C)) in these raw material compositions is 1 / 1.43 or more. Moreover, when 2.0-6.0 mass% was mix | blended only with water, the solid drink excellent in shape retention property was not able to be obtained (Comparative Examples 1, 2, 10, and 11).
従って、粉末成分に対し、糖アルコール組成においてマルチトールとマルトトリイトールの含有量が30〜60質量%である高糖化還元澱粉糖化物を、固形分質量が0.5〜3.0質量%(さらに好ましくは、0.7〜2.8質量%)の範囲内で、当該高糖化還元澱粉糖化物と水の総質量に対する該固形分質量の比が1/7.0〜1/1.5(さらに好ましくは、1/6.0〜1/2.0)となるように配合すると、混練によって原料組成物を容易に均一化でき、離型の際に剥離剤や押し出し操作を要することなく、保形性と溶解性に優れる固形飲料を作製できることが示された。 Therefore, a high saccharified reduced starch saccharified product in which the content of maltitol and maltotriitol is 30 to 60% by mass in the sugar alcohol composition with respect to the powder component has a solid content of 0.5 to 3.0% by mass ( More preferably, within the range of 0.7 to 2.8% by mass), the ratio of the solid content mass to the total mass of the high saccharified reduced starch saccharified product and water is 1 / 7.0 to 1 / 1.5. (More preferably, 1 / 6.0 to 1 / 2.0), the raw material composition can be easily homogenized by kneading without requiring a release agent or an extrusion operation at the time of mold release. It was shown that a solid beverage excellent in shape retention and solubility can be produced.
なお、前述した通り、上記実施例では原料組成物の成型を手による押圧(0.2〜0.8bar程度)で行っており、本発明に係る結合剤を所定量用いれば、打錠機を用いて高圧力をかけなくても、保形性に優れる固形飲料が作製できることも示された。 In addition, as mentioned above, in the said Example, shaping | molding of a raw material composition is performed by the manual pressing (about 0.2-0.8 bar), and if a predetermined amount of the binder which concerns on this invention is used, a tableting machine will be used. It was also shown that a solid beverage having excellent shape retention can be produced without using a high pressure.
以下に、実施例を更に挙げて本発明について説明を行うが、本発明はこれらに限定されるものではない。なお、下記実施例5−10の固形飲料の製造工程では、混練による原料組成物の均一化・圧縮成形後の離型がいずれも容易で、得られた固形飲料は溶解性と保形性に優れるものであった。 Hereinafter, the present invention will be described with further examples, but the present invention is not limited thereto. In addition, in the manufacturing process of the solid beverage of Example 5-10 below, the release of the raw material composition after homogenization and compression molding by kneading is easy, and the obtained solid beverage has solubility and shape retention. It was excellent.
実施例5:煎茶風味固形飲料
<原料組成物の組成>
成分(A)
煎茶エキス乾燥粉末(深蒸し煎茶エキスH、仙波糖化工業株式会社製) 20.0
グラニュー糖 40.0
ブドウ糖 40.0
合計 100.0
成分(B)
高糖化還元澱粉糖化物(アマミール、三菱商事フードテック株式会社製) 2.0
成分(C)
イオン交換水 2.0
<固形飲料の製造方法>
前記実施例1と同じ方法を用いて、台形状の固形飲料を製造した。
Example 5: Sencha-flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Sencha extract dry powder (Deep steamed Sencha extract H, manufactured by Senba Saccharification Co., Ltd.) 20.0
Granulated sugar 40.0
Glucose 40.0
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
Using the same method as in Example 1, a trapezoidal solid beverage was produced.
実施例6:紅茶風味固形飲料
<原料組成物の組成>
成分(A)
紅茶エキス乾燥粉末(紅茶エキスパウダーN、佐藤食品工業株式会社製) 20.0
紅茶エキス乾燥粉末(紅茶エキスB0101、佐藤食品工業株式会社製) 20.0
グラニュー糖 30.0
ブドウ糖 30.0
合計 100.0
成分(B)
高糖化還元澱粉糖化物(アマミール、三菱商事フードテック株式会社製) 2.0
成分(C)
イオン交換水 2.0
<固形飲料の製造方法>
前記実施例1の製造方法においてキューブ用の金型を用いて、キューブ状の固形飲料を製造した。
Example 6: Tea-flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Black tea extract dry powder (black tea extract powder N, manufactured by Sato Food Industry Co., Ltd.) 20.0
Black tea extract dry powder (black tea extract B0101, manufactured by Sato Food Industry Co., Ltd.) 20.0
Granulated sugar 30.0
Glucose 30.0
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
Using the cube mold in the production method of Example 1, a cube-shaped solid beverage was produced.
実施例7:アップル風味固形飲料
<原料組成物の組成>
成分(A)
りんご果汁パウダー(つがるりんごC82、佐藤食品工業株式会社製) 17.3
レモン果汁パウダー(レモンC54、佐藤食品工業株式会社製) 2.3
リンゴ香料 0.3
くちなし色素(赤) 0.5
グラニュー糖 39.8
ブドウ糖 39.8
合計 100.0
成分(B)
高糖化還元澱粉糖化物(アマミール、三菱商事フードテック株式会社製) 2.0
成分(C)
イオン交換水 2.0
<固形飲料の製造方法>
前記実施例1と同じ方法を用いて、六角柱状の固形飲料を製造した。
Example 7: Apple flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Apple juice powder (Tsugaru apple C82, manufactured by Sato Foods Co., Ltd.) 17.3
Lemon juice powder (Lemon C54, manufactured by Sato Foods Co., Ltd.) 2.3
Apple flavor 0.3
Neckless pigment (red) 0.5
Granulated sugar 39.8
Glucose 39.8
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
Using the same method as in Example 1, a hexagonal columnar solid beverage was produced.
実施例8:オレンジ風味固形飲料
<原料組成物の組成>
成分(A)
オレンジ果汁パウダー(オレンジC88、佐藤食品工業株式会社製 13.2
レモン果汁パウダー(レモンC54、仙波糖化工業株式会社製) 2.9
オレンジ香料 0.3
くちなし色素(赤) 0.5
くちなし色素(黄) 0.5
グラニュー糖 41.3
ブドウ糖 41.3
合計 100.0
成分(B)
高糖化還元澱粉糖化物(アマミール、三菱商事フードテック株式会社製) 2.0
成分(C)
イオン交換水 2.0
<固形飲料の製造方法>
前記実施例1と同じ方法を用いて、半球状の固形飲料を製造した。
Example 8: Orange flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Orange juice powder (Orange C88, manufactured by Sato Foods Co., Ltd. 13.2
Lemon juice powder (Lemon C54, manufactured by Senba Saccharification Co., Ltd.) 2.9
Orange flavor 0.3
Neckless pigment (red) 0.5
Neckless pigment (yellow) 0.5
Granulated sugar 41.3
Glucose 41.3
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
A hemispherical solid beverage was produced using the same method as in Example 1.
実施例9:レモン風味固形飲料
<原料組成物の組成>
成分(A)
レモン果汁パウダー(レモンC54、仙波糖化工業株式会社製) 10.0
クエン酸パウダー 5.4
レモン香料 1.6
人工甘味料(サンスイートSA−8020,三栄源エフ・エフ・アイ株式会社製)
1.3
くちなし色素(黄) 0.5
グラニュー糖 40.6
ブドウ糖 40.6
合計 100.0
成分(B)
高糖化還元澱粉糖化物(アマミール、三菱商事フードテック株式会社製) 1.5
成分(C)
イオン交換水 1.5
<固形飲料の製造方法>
前記実施例1と同じ方法を用いて、台形状の固形飲料を製造した。
Example 9: Lemon-flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Lemon juice powder (Lemon C54, manufactured by Senba Saccharification Co., Ltd.) 10.0
Citric acid powder 5.4
Lemon flavor 1.6
Artificial sweetener (Sun Sweet SA-8020, manufactured by Saneigen FFI Co., Ltd.)
1.3
Neckless pigment (yellow) 0.5
Granulated sugar 40.6
Glucose 40.6
Total 100.0
Ingredient (B)
Highly saccharified and reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 1.5
Ingredient (C)
Ion exchange water 1.5
<Method for producing solid beverage>
Using the same method as in Example 1, a trapezoidal solid beverage was produced.
実施例10:抹茶風味固形飲料
<原料組成物の組成>
成分(A)
抹茶(抹茶ST−G,マルカブ佐藤製茶株式会社製) 2.5
グラニュー糖 47.5
ブドウ糖 50.0
合計 100.0
成分(B)
高糖化還元澱粉糖化物(アマミール、三菱商事フードテック株式会社製) 2.0
成分(C)
イオン交換水 2.0
<固形飲料の製造方法>
前記実施例1と同じ方法を用いて、台形状の固形飲料を製造した。
Example 10: Matcha-flavored solid beverage <Composition of raw material composition>
Ingredient (A)
Matcha (Matcha ST-G, Marukabu Sato Tea Co., Ltd.) 2.5
Granulated sugar 47.5
Glucose 50.0
Total 100.0
Ingredient (B)
Highly saccharified reduced starch saccharified product (AMAMIR, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 2.0
Ingredient (C)
Ion exchange water 2.0
<Method for producing solid beverage>
Using the same method as in Example 1, a trapezoidal solid beverage was produced.
Claims (4)
(i)下記成分(A)〜(C)からなる原料組成物を混練して、均一化する工程;
(A)植物及び/又は植物抽出物の乾燥粉末、及び2糖以下の糖類を含む粉末組成物、
(B)糖アルコール組成において、マルチトールとマルトトリイトールの含有量の合計が30〜60質量%である高糖化還元澱粉糖化物、
(C)水、
であって、(A)の質量を100質量%とした場合に、
(B)の固形分質量が、0.7〜2.8質量%、且つ、
(B)の固形分質量/((B)及び(C)の総質量)が、1/6.0〜1/2.0、
(ii)前記原料組成物を圧縮成型した後、離型させる工程、
(iii)前記原料組成物を乾燥させる工程、
を(i)〜(iii)の順番で備えることを特徴とする、固形飲料の製造方法。 A method for producing a solid beverage, comprising the following steps (i) to (iii):
(I) a step of kneading and homogenizing a raw material composition comprising the following components (A) to (C);
(A) a powder composition comprising a dry powder of a plant and / or plant extract, and a saccharide having 2 or less sugars,
(B) Highly saccharified reduced starch saccharified product in which the total content of maltitol and maltotriitol is 30 to 60% by mass in the sugar alcohol composition,
(C) water,
When the mass of (A) is 100% by mass,
The solid content mass of (B) is 0.7 to 2.8% by mass , and
(B) solid content mass / (total mass of (B) and (C)) is 1 / 6.0 to 1 / 2.0 ,
(Ii) a step of releasing the mold after compression molding the raw material composition;
(Iii) drying the raw material composition;
In the order of (i)-(iii), The manufacturing method of a solid drink characterized by the above-mentioned.
請求項1に記載の固形飲料の製造方法。 The step (ii) is a step of performing compression molding of the raw material composition using a mold not coated with a release agent, and releasing the raw material composition without extruding it from the mold.
The manufacturing method of the solid drink of Claim 1.
請求項1又は2に記載の固形飲料の製造方法。 The component (A) is a powder composition containing 2.5 to 40.0% by mass of a dry powder of a plant and / or plant extract, and 60.0 to 97.5% by mass of a saccharide having 2 or less sugars.
The manufacturing method of the solid drink of Claim 1 or 2.
請求項1−3のいずれかに記載の固形飲料の製造方法。
The saccharide having 2 or less sugars in the component (A) is sucrose and / or glucose.
The manufacturing method of the solid drink in any one of Claims 1-3.
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