JPH06169737A - Cocoa drink - Google Patents
Cocoa drinkInfo
- Publication number
- JPH06169737A JPH06169737A JP4351515A JP35151592A JPH06169737A JP H06169737 A JPH06169737 A JP H06169737A JP 4351515 A JP4351515 A JP 4351515A JP 35151592 A JP35151592 A JP 35151592A JP H06169737 A JPH06169737 A JP H06169737A
- Authority
- JP
- Japan
- Prior art keywords
- cocoa
- weight
- drink
- carrageenan
- precipitation
- 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.)
- Pending
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 108
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 111
- 239000003381 stabilizer Substances 0.000 claims abstract description 28
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 18
- 239000000679 carrageenan Substances 0.000 claims abstract description 18
- 229920001525 carrageenan Polymers 0.000 claims abstract description 18
- 229940113118 carrageenan Drugs 0.000 claims abstract description 18
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 18
- 229920000569 Gum karaya Polymers 0.000 claims abstract description 16
- 241000934878 Sterculia Species 0.000 claims abstract description 16
- 235000010494 karaya gum Nutrition 0.000 claims abstract description 16
- 239000000231 karaya gum Substances 0.000 claims abstract description 16
- 229940039371 karaya gum Drugs 0.000 claims abstract description 16
- 150000004676 glycans Chemical class 0.000 claims abstract description 15
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 15
- 239000005017 polysaccharide Substances 0.000 claims abstract description 15
- 230000008719 thickening Effects 0.000 claims abstract description 15
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 10
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000013361 beverage Nutrition 0.000 claims description 26
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 235000019634 flavors Nutrition 0.000 claims description 22
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 14
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 13
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 13
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 13
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 229930195729 fatty acid Natural products 0.000 claims description 8
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 239000000306 component Substances 0.000 claims description 3
- 235000014593 oils and fats Nutrition 0.000 claims 1
- 238000001556 precipitation Methods 0.000 abstract description 18
- 238000003860 storage Methods 0.000 abstract description 6
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract 2
- 229920002678 cellulose Polymers 0.000 abstract 2
- 239000013078 crystal Substances 0.000 abstract 2
- 239000000843 powder Substances 0.000 description 17
- 239000003925 fat Substances 0.000 description 16
- 235000019197 fats Nutrition 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 239000012736 aqueous medium Substances 0.000 description 5
- 239000002244 precipitate Substances 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 235000019219 chocolate Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 230000001771 impaired effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ココアと甘味剤を主成
分とするココア飲料に関するものである。本発明のココ
ア飲料は、常温で流通あるいは長期間保存してもココア
の沈殿がほとんどなく、飲用時に均一な組織と良好な風
味を呈するものである。FIELD OF THE INVENTION The present invention relates to a cocoa beverage containing cocoa and a sweetener as main components. The cocoa beverage of the present invention has almost no cocoa precipitate even when it is distributed at room temperature or stored for a long period of time, and exhibits a uniform texture and a good flavor during drinking.
【０００２】[0002]
【従来技術】ココアは、カカオ豆を煎って粉末状にして
得られるが、やや脱脂したものがココアであり、脱脂し
ないものがチョコレートと言われ二つに大別される。チ
ョコレートは脂肪50％以上を含み、水に分散しがたい。
一方ココアは用途により種々の脂肪率のものがあるが、
通常10〜25％であり、水に対して比較的分散し易い。し
かし、ココア飲料もチョコレート飲料もココア粉末を原
料として用いているために、ほとんど同義語として用い
られることが多い。ココア飲料は、ココア粉末を水又は
水性媒体に溶解して製造するが、保存中や流通過程でコ
コアが沈澱するため従来から安定剤を添加して沈澱の防
止を図っていた。従来ココア飲料に用いられる安定剤と
しては、キサンタンガムとガラクトマンナンを混合した
もの（特公平2-18817 号公報）やアルギン酸ナトリウ
ム、カルボキシメチルセルロース（ＣＭＣ）、ゼラチン
あるいは澱粉、寒天等の１種又は２種以上を混合したも
のがある。BACKGROUND OF THE INVENTION Cocoa is obtained by roasting cocoa beans into a powder form. Cocoa is defatted slightly and cocoa is defatted, and chocolate is roughly classified into two types. Chocolate contains more than 50% fat and is difficult to disperse in water.
On the other hand, cocoa has various fat percentages depending on the application,
It is usually 10 to 25% and is relatively easily dispersed in water. However, since cocoa drinks and chocolate drinks use cocoa powder as a raw material, they are often used as synonyms. Cocoa beverages are produced by dissolving cocoa powder in water or an aqueous medium. Since cocoa precipitates during storage and distribution, stabilizers have been added to prevent cocoa precipitation. As stabilizers conventionally used for cocoa beverages, one or two kinds of a mixture of xanthan gum and galactomannan (Japanese Patent Publication No. 2-18817), sodium alginate, carboxymethyl cellulose (CMC), gelatin or starch, agar, etc. There is a mixture of the above.
【０００３】[0003]
【本発明が解決しようとする課題】従来のココア飲料に
使用されていた安定剤は、水又は水性媒体に溶解して冷
却した時ゲル化や増粘するガム質あるいは糊料がほとん
どであるため、常温で保存したり、流通させるいわゆる
ロングライフのココア飲料ではココアの沈澱を防止する
ことができなかった。従って本発明は、冷却した場合は
もちろん常温で流通あるいは長期間保存してもココアの
沈澱がほとんどないロングライフのココア飲料を提供す
ることを課題とするものである。The stabilizers used in conventional cocoa beverages are mostly gums or pastes that gel or thicken when dissolved in water or an aqueous medium and cooled. However, the so-called long-life cocoa drink stored or distributed at room temperature could not prevent cocoa precipitation. Therefore, it is an object of the present invention to provide a long-life cocoa beverage in which cocoa is hardly precipitated even when it is cooled and distributed at room temperature or stored for a long time.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために鋭意検討した結果、ココア、甘味剤及
び組織安定化剤として増粘多糖類と微結晶セルロースを
含有させることにより、冷却した場合はもちろん常温で
流通あるいは長期に保存してもココア成分の沈澱防止が
できるとの知見を得て本発明を完成したものである。そ
して上記の増粘多糖類としてカラヤガム50〜80重量％と
カラギーナン20〜50重量％の混合物を配合するもので、
このココア飲料に嗜好により乳成分、油脂及び香料の一
種又は二種以上を配合してもよく、更に乳化剤として親
水性の蔗糖脂肪酸エステルを配合して、ココアの分散性
向上と添加油脂の脂肪分離の防止を図ってもよい。Means for Solving the Problems As a result of intensive studies for solving the above-mentioned problems, the present inventors have found that a cocoa, a sweetener and a tissue-stabilizing agent are contained in a thickening polysaccharide and microcrystalline cellulose. The present invention has been completed based on the finding that the precipitation of the cocoa component can be prevented even when it is cooled and distributed at room temperature or stored for a long period of time. And a mixture of karaya gum 50 to 80% by weight and carrageenan 20 to 50% by weight as the above-mentioned thickening polysaccharide,
The cocoa beverage may be mixed with one or more of milk components, fats and oils and flavors depending on taste, and further blended with a hydrophilic sucrose fatty acid ester as an emulsifier to improve cocoa dispersibility and fat separation of added fats and oils. May be prevented.
【０００５】本発明におけるココア飲料とは、チョコレ
ート飲料も包含するもので、製品中に主成分としてココ
アが0.5 〜3 重量％と甘味剤を3 〜15重量％含有し、更
に組織安定化剤として、カラヤガム50〜80重量％とカラ
ギーナン20〜50重量％とを混合した増粘多糖類0.02〜0.
2 重量％と微結晶セルロース0.08〜0.8 重量％を含有す
るものである。ココアとしては、粉末状のココアを用い
るが、脂肪を50％以上含むものであっても、また50％以
下のものでもよく、嗜好により上記範囲において配合す
る。甘味料としては、上白糖が最も好ましいが、その他
異性化糖、液糖、ブトウ糖、果糖、麦芽糖あるいは水飴
等も使用できる。このココア粉末と甘味剤を主成分と
し、これに組織安定化剤としてカラヤガムとカラギーナ
ンとを上記の割合で混合した増粘多糖類と微結晶セルロ
ースを配合する。これらの組織安定化剤を上記範囲の割
合で配合することにより、ココア飲料を冷却した場合は
もちろん常温で流通あるいは長期に保存してもココアの
沈澱を防止することができ、飲用時に均一な組織と良好
な風味を有するココア飲料を得ることができる。The cocoa drink in the present invention includes a chocolate drink, and the product contains 0.5 to 3% by weight of cocoa as a main component and 3 to 15% by weight of a sweetener, and further as a tissue stabilizer. , 50 to 80% by weight of karaya gum and 20 to 50% by weight of carrageenan, a thickening polysaccharide 0.02 to 0.
It contains 2% by weight and 0.08 to 0.8% by weight of microcrystalline cellulose. As cocoa, powdered cocoa is used, but it may contain 50% or more of fat or 50% or less of fat, and is blended within the above range depending on taste. As the sweetener, sucrose is most preferred, but isomerized sugar, liquid sugar, butter sugar, fructose, maltose, starch syrup and the like can also be used. This cocoa powder and a sweetener are used as main components, and a thickening polysaccharide and microcrystalline cellulose in which karaya gum and carrageenan are mixed as the tissue stabilizer in the above-mentioned proportions are added. By blending these tissue stabilizers in the ratio in the above range, it is possible to prevent the precipitation of cocoa even when the cocoa drink is cooled, and can be distributed at room temperature or stored for a long period of time, and a uniform tissue can be obtained during drinking. And a cocoa drink having a good flavor can be obtained.
【０００６】本発明のココア飲料において、組織安定化
剤がココアの沈澱防止に効果を発揮するのは、微結晶セ
ルロースがココア飲料中では網目構造を形成し、この網
目構造がココアのような不溶性で沈澱しやすい物質に浮
力を与え、かつ分散させる機能を有するためである。ま
たカラヤガムとカラギーナンを混合した増粘多糖類が、
ココア飲料の粘度を上げココアの沈降を抑制すると同時
にココアの分散を助け、更に微結晶セルロースの分散を
良好にする。このようにカラヤガムとカラギーナンを混
合した増粘多糖類及び微結晶セルロースから成る組織安
定化剤が相乗的に機能を発揮するため、ココア飲料を常
温で流通してもあるいは常温で長期間保存した場合にお
いてもココアの沈澱防止を図ることができるのである。
そして特に増粘多糖類としてのカラヤガムとカラギーナ
ンとの混合割合を前記範囲としたのは、カラヤガムが50
重量％以下でカラギーナンが50重量％以上の場合は、カ
ラギーナンの混合割合が多すぎるために必要以上に増粘
され、飲用に供した時に風味の低下をきたす。一方カラ
ヤガムが80重量％以上でカラギーナンが20重量％以下の
場合は、ココアの沈澱防止に対する効果が劣り、満足す
るココア飲料が得られない。In the cocoa drink of the present invention, the tissue stabilizer is effective in preventing the precipitation of cocoa because microcrystalline cellulose forms a network structure in the cocoa drink, and this network structure is insoluble as in cocoa. This is because it has a function of imparting buoyancy to and dispersing the substance that easily precipitates. In addition, the thickening polysaccharide that mixed karaya gum and carrageenan,
It increases the viscosity of cocoa drinks and suppresses the precipitation of cocoa, while at the same time helping the dispersion of cocoa and further improving the dispersion of microcrystalline cellulose. Since the tissue stabilizer consisting of thickening polysaccharide and microcrystalline cellulose mixed with karaya gum and carrageenan thus exerts a synergistic function, when the cocoa drink is distributed at room temperature or stored for a long time at room temperature. Even in the case, it is possible to prevent the precipitation of cocoa.
And, particularly, the mixing ratio of karaya gum and carrageenan as a thickening polysaccharide was set in the above range, karaya gum was 50.
If the amount of carrageenan is less than 50% by weight and the amount of carrageenan is more than 50% by weight, the content of carrageenan is too large and the viscosity is increased more than necessary, resulting in deterioration of flavor when used for drinking. On the other hand, when the amount of karaya gum is 80% by weight or more and the amount of carrageenan is 20% by weight or less, the effect of preventing the precipitation of cocoa is poor and a satisfactory cocoa beverage cannot be obtained.
【０００７】次に本発明のココア飲料には、嗜好により
更に乳成分、油脂及び香料の１種又は２種以上を配合し
てもよい。乳成分としては、原料に特に制限要因はな
く、生乳、脱脂乳あるいはこれらを粉末化した粉乳を還
元した還元乳等が例示できる。ココア飲料は、乳脂肪も
含めた乳成分の配合量が、原則として3 重量％以下の場
合は清涼飲料に、一方 3重量％以上であれば乳飲料すな
わちココア乳飲料に分類される。また油脂成分として
は、植物油脂または動物油脂及びこれらの油脂を加工し
た食用精製加工油脂が使用できる。そして風味向上の目
的で少量のミルクフレーバーやチョコレートフレーバー
のような香料を配合することも可能である。ココア飲料
中の油脂成分は、保存中や流通過程で分離し浮上するこ
とがあり、これを防止するために乳化剤を配合する。乳
化剤としては風味とココア粉末の分散性あるいは乳化安
定性の点から蔗糖脂肪酸エステルを製品中で0.01〜0.05
重量％になるように配合する。これにより、脂肪分離の
ない安定した懸濁状態を示すココア飲料となる。蔗糖脂
肪酸エステルは、親水性のものを用いるのが好ましい。
親油性の場合は、ココア粉末の分散性が劣るため好まし
くない。Next, the cocoa beverage of the present invention may be further blended with one or more of milk components, fats and oils and flavors depending on taste. There are no particular restrictions on the raw material of the milk component, and examples thereof include raw milk, skim milk, and reduced milk obtained by reducing powdered milk obtained by pulverizing these. As a general rule, cocoa drinks are classified as soft drinks when the content of milk components including milk fat is 3% by weight or less, and as milk drinks, that is, cocoa milk beverages when the content is 3% by weight or more. As the fat and oil component, vegetable fats and oils and animal fats and edible refined processed fats and oils obtained by processing these fats and oils can be used. It is also possible to add a small amount of flavors such as milk flavor and chocolate flavor for the purpose of improving the flavor. The oil and fat component in the cocoa drink may separate and float during storage or during the distribution process, and an emulsifier is added to prevent this. As an emulsifier, sucrose fatty acid ester is 0.01 to 0.05 in the product from the viewpoint of flavor and dispersibility of cocoa powder or emulsion stability.
It is blended so as to become the weight%. As a result, the cocoa drink has a stable suspension state without fat separation. The sucrose fatty acid ester is preferably hydrophilic.
In the case of lipophilicity, the dispersibility of cocoa powder is poor, which is not preferable.
【０００８】ココア飲料を製造する方法としては、50〜
70℃の調合水または牛乳や還元乳のような水性媒体に上
記の組織安定化剤を溶解し攪拌する。一方ココア粉末と
甘味剤を混合したミックスを調合水または水性媒体に溶
解し攪拌する。これに必要に応じて乳成分、油脂、香料
あるいは乳化剤を添加後、前記組織安定化剤溶液を加え
て攪拌保持し、均質化した後、140 ℃前後で2 〜3 秒間
滅菌するかもしくは殺菌処理をする。そして15〜25℃ま
で冷却することにより、常温流通あるいは常温保存がで
きる風味良好なココア飲料を製造することができる。ま
た配合する原材料が粉体であれば、ココア、甘味剤、組
織安定化剤あるいは粉乳等の出発原料を粉々混合してプ
レミックスを造り、調合水または水性媒体に溶解し均質
化した後、滅菌または殺菌処理して冷却することにより
製造することも可能である。As a method for producing a cocoa beverage, 50-
The above-mentioned tissue stabilizer is dissolved in 70 ° C. compounded water or an aqueous medium such as milk or reduced milk and stirred. On the other hand, a mix of cocoa powder and a sweetener is dissolved in prepared water or an aqueous medium and stirred. If necessary, add dairy ingredients, fats, oils, flavors or emulsifiers, add the tissue stabilizer solution, hold and stir to homogenize, then sterilize at 140 ° C for 2-3 seconds or sterilize. do. Then, by cooling to 15 to 25 ° C., it is possible to produce a cocoa beverage having a good flavor which can be distributed at room temperature or stored at room temperature. If the raw materials to be blended are powders, starting materials such as cocoa, sweeteners, tissue stabilizers or milk powder are mixed together to make a premix, which is dissolved in formulated water or an aqueous medium and homogenized, followed by sterilization. Alternatively, it can be manufactured by sterilization and cooling.
【０００９】[0009]
【発明の効果】従来のココア飲料には、ココアの沈澱を
防止するために冷却した場合にのみゲル化する安定剤あ
るいは糊料が用いられていた。このため常温で流通した
り常温で長期間保存するロングライフのココア飲料で
は、ココアの沈澱を防止することができなかった。本発
明のココア飲料は、組織安定化剤としてカラヤガムとカ
ラギーナンとを特定量混合した増粘多糖類と微結晶セル
ロースを含有しているために、ロングライフのココア飲
料として常温流通あるいは常温で長期保存してもココア
の沈澱が防止できる。このため飲用時に均一な組織とコ
コア本来の風味を呈するココア飲料となる。またロング
ライフのココア飲料として常温流通や長期間常温保存が
可能になったことにより、ココア飲料を冷却する必要が
ないので冷却のためのエネルギーのロスがなく、製品コ
ストの低減化においても寄与するものである。In the conventional cocoa drink, a stabilizer or a paste which gels only when cooled is used in order to prevent the precipitation of cocoa. Therefore, cocoa precipitation could not be prevented in long-life cocoa beverages that are distributed at room temperature or stored at room temperature for a long time. The cocoa beverage of the present invention contains microcrystalline cellulose and a thickening polysaccharide in which a specific amount of karaya gum and carrageenan is mixed as a tissue stabilizer, and thus long-term storage at room temperature or at room temperature as a long-life cocoa beverage. Even so, cocoa precipitation can be prevented. Therefore, it becomes a cocoa drink that has a uniform texture and the original flavor of cocoa when it is drunk. In addition, since it can be distributed at room temperature and stored at room temperature for a long time as a long-life cocoa drink, there is no need to cool the cocoa drink, so there is no energy loss for cooling and it contributes to product cost reduction. It is a thing.
【００１０】[0010]
【実験例】次に組織安定化剤としてカラヤガムとカラギ
ーナンとを混合した増粘多糖類と微結晶セルロースとを
用いた本発明のココア飲料と、比較例として従来冷却保
存に用いられていた各種の安定剤を配合したココア飲料
とを調製し、常温保存した場合におけるココアの沈澱に
ついて比較した。その実験例と評価を以下に示す。[Experimental Example] Next, a cocoa drink of the present invention using a thickening polysaccharide in which karaya gum and carrageenan are mixed as a tissue stabilizer and microcrystalline cellulose, and various kinds of cocoa beverages conventionally used for cold storage as a comparative example. A cocoa beverage containing a stabilizer was prepared and compared with regard to cocoa precipitation when stored at room temperature. The experimental example and the evaluation are shown below.
【００１１】[0011]
(1) 本発明のココア飲料の調製。 本発明のココア飲料の調製は、60℃の温水に、脂肪15％
を含有するココア粉末0.9重量％、蔗糖7.0 重量％及び
脱脂粉乳2.5 重量％を溶解した。一方60℃の温水に、組
織安定化剤としてカラヤガムとカラギーナンとを７：３
に混合した増粘多糖類20重量％と微結晶セルロース80重
量％の混合物をそれぞれ表１に示す量で添加溶解すると
共にＨＬＢ16の蔗糖脂肪酸エステルも 0.04 重量％添加
溶解した。そして上記のココア粉末と蔗糖及び脱脂粉乳
を溶解した溶液と組織安定化剤及び蔗糖脂肪酸エステル
を溶解した溶液を混合攪拌後 120Kg／cm2 で均質化して
140 ℃で2 秒間滅菌処理し、25℃に冷却した。更に得ら
れたココア飲料は上下にサンプル採取口を有する容器に
充填した。 (2) 比較例のココア飲料の調製。 比較例のココア飲料の調製は、本発明の組織安定化剤を
表１の比較例の欄に示す安定剤の種類と量に変更した以
外は、本発明のココア飲料と全く同様に調製した。
尚、表１における本発明の組織安定化剤及び比較例のそ
れぞれの安定剤の配合量は、通常冷却保存されるココア
飲料に用られている量とした。(1) Preparation of the cocoa drink of the present invention. The preparation of the cocoa beverage of the present invention, hot water at 60 ℃, 15% fat
0.9% by weight of cocoa powder containing sucrose, 7.0% by weight of sucrose and 2.5% by weight of skim milk powder were dissolved. On the other hand, karaya gum and carrageenan as tissue stabilizers in warm water of 60 ° C 7: 3
A mixture of 20% by weight of the thickening polysaccharide and 80% by weight of microcrystalline cellulose mixed in the above was added and dissolved in the amounts shown in Table 1, and 0.04% by weight of the sucrose fatty acid ester of HLB16 was also added and dissolved. Then, the above solution of cocoa powder, sucrose and skimmed milk powder and the solution of tissue stabilizer and sucrose fatty acid ester were mixed and stirred, and then homogenized at 120 kg / cm 2.
It was sterilized at 140 ° C for 2 seconds and cooled to 25 ° C. Further, the obtained cocoa beverage was filled in a container having sample collection ports at the top and bottom. (2) Preparation of cocoa drink of Comparative Example. The cocoa beverage of the comparative example was prepared in exactly the same way as the cocoa beverage of the present invention, except that the type and amount of the stabilizer of the present invention shown in the comparative example column of Table 1 were changed.
In addition, the compounding amount of each of the tissue stabilizer of the present invention and the stabilizer of the comparative example in Table 1 is the amount used in a cocoa beverage which is usually stored by cooling.
【００１２】[0012]
【表１】 [Table 1]
【００１３】実験例によって得られたココア飲料は、常
温保存し、１週間目と４週間目にそれぞれ容器の上下サ
ンプル採取口より分注器で50mlの試料を採取し、ＴＭＳ
チェッカー（アンリツ (株) 製 形式 K 378A )で全固
形分を測定した。そしてこのココア飲料は、ココアの沈
澱防止のために安定剤の配合量を増加させた場合、風味
の劣化現象が発生するため、同時に風味についての官能
検査も実施した。それぞれの試料の測定結果は、表２に
示した。表中、−−はココアの沈澱がほとんどなく、ま
た風味の点においても好ましいもの、−＋はココアの沈
澱はないが、風味が損なわれているもの、＋−はココア
の沈澱はあるが、風味は損なわれていないもの、＋＋は
ココアの沈澱もあり、風味も損なわれているもの、をそ
れぞれ表す。The cocoa drinks obtained in the experimental examples were stored at room temperature, and at 1st week and 4th week, 50 ml samples were sampled from the upper and lower sample collection ports of the container with a pipette, respectively, and TMS was collected.
The total solid content was measured with a checker (Model K378A manufactured by Anritsu Corporation). Further, in this cocoa drink, when the compounding amount of the stabilizer was increased in order to prevent the precipitation of cocoa, a phenomenon of deterioration of flavor occurred, and therefore a sensory test for flavor was also conducted at the same time. The measurement results of each sample are shown in Table 2. In the table, −− shows almost no cocoa precipitation and is also preferable from the viewpoint of flavor, −− shows no cocoa precipitation but the flavor is impaired, and ++ shows cocoa precipitation, The flavor is not impaired, and ++ means the flavor is impaired due to cocoa precipitation.
【００１４】[0014]
【表２】 [Table 2]
【００１５】表２から明らかなように組織安定化剤とし
てカラヤガムとカラギーナンとを混合した増粘多糖類と
微結晶セルロースを配合した本発明のココア飲料は、常
温で保存してもココアの沈澱もなく、かつ風味の点でも
優れている。一方比較例のココア飲料は、安定剤の配合
量に関係なく常温での保存に適さず、ココアの沈澱防止
と良好な風味を同時に満足するものが得られないことが
判る。次に本発明のココア飲料の製造方法について実施
例を挙げて説明する。As is clear from Table 2, the cocoa drink of the present invention containing microcrystalline cellulose and a thickening polysaccharide in which karaya gum and carrageenan are mixed as a tissue stabilizer has a cocoa precipitate even when stored at room temperature. It also has no flavor and is excellent in flavor. On the other hand, it can be seen that the cocoa beverages of Comparative Examples are not suitable for storage at room temperature regardless of the amount of the stabilizer added, and a cocoa beverage that does not simultaneously precipitate cocoa and has a good flavor cannot be obtained. Next, the method for producing a cocoa beverage of the present invention will be described with reference to examples.
【００１６】[0016]
【実施例１】55℃の温水に、ココア粉末( 脂肪含有率25
％）0.9 重量％、蔗糖6.5 重量％、脱脂粉乳2.5 重量％
を溶解した。一方60℃の温水に組織安定化剤として微結
晶セルロース0.6 重量％、カラヤガム0.04重量％、カラ
ギーナン0.03重量％及び乳化剤としてＨＬＢ16の蔗糖脂
肪酸エステル0.05重量％を溶解した。それぞれの溶液を
混合して攪拌後、圧力 120Kg／cm2 で均質化し、更に 1
40℃で3 秒間滅菌処理した。そして20℃に冷却後250CC
の紙容器に充填してココア飲料を得た。[Example 1] Cocoa powder (fat content of 25
%) 0.9% by weight, sucrose 6.5% by weight, skim milk powder 2.5% by weight
Was dissolved. On the other hand, 0.6% by weight of microcrystalline cellulose, 0.04% by weight of karaya gum, 0.03% by weight of carrageenan as a tissue stabilizer and 0.05% by weight of sucrose fatty acid ester of HLB16 as an emulsifier were dissolved in warm water at 60 ° C. After mixing and stirring each solution, homogenize at a pressure of 120 kg / cm 2 and
Sterilization was performed at 40 ° C for 3 seconds. And after cooling to 20 ℃ 250CC
It was filled in a paper container to obtain a cocoa drink.
【００１７】[0017]
【実施例２】60℃の温水に、ココア粉末( 脂肪含有率25
％）0.7 重量％、蔗糖7.3 重量％、脱脂粉乳3.0 重量％
を溶解した。一方65℃の温水に組織安定化剤として微結
晶セルロース0.4 重量％、カラヤガム0.05重量％、カラ
ギーナン0.02重量％及び乳化剤としてＨＬＢ16の蔗糖脂
肪酸エステル0.04重量％を溶解した。それぞれの溶液を
混合して攪拌後、圧力 140Kg／cm2 で均質化し、更に 1
40℃で2 秒間滅菌処理した。そして22℃に冷却後250CC
の紙容器に充填してココア飲料を得た。Example 2 Cocoa powder (fat content of 25
%) 0.7% by weight, sucrose 7.3% by weight, skim milk powder 3.0% by weight
Was dissolved. On the other hand, 0.4% by weight of microcrystalline cellulose, 0.05% by weight of karaya gum, 0.02% by weight of carrageenan as a tissue stabilizer and 0.04% by weight of sucrose fatty acid ester of HLB16 as an emulsifier were dissolved in warm water at 65 ° C. After mixing and stirring each solution, homogenize at 140Kg / cm 2 and further 1
Sterilized at 40 ° C for 2 seconds. And after cooling to 22 ℃ 250CC
It was filled in a paper container to obtain a cocoa drink.
Claims (4)
粘多糖類と微結晶セルロースを含有することを特徴とす
るココア飲料。1. A cocoa beverage containing cocoa, a sweetener, and a thickening polysaccharide and microcrystalline cellulose as a tissue stabilizer.
とカラギーナン２０〜５０重量％の混合物である請求項
１記載のココア飲料。2. The thickening polysaccharide is karaya gum in an amount of 50 to 80% by weight.
The cocoa beverage according to claim 1, which is a mixture of 20 to 50% by weight of carrageenan.
を含有する請求項１又は２記載のココア飲料。3. The cocoa drink according to claim 1, which contains one or more of milk components, oils and fats, and flavors.
を含有する請求項１乃至３いずれか記載のココア飲料。4. The cocoa drink according to claim 1, which contains a hydrophilic sucrose fatty acid ester as an emulsifier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4351515A JPH06169737A (en) | 1992-12-09 | 1992-12-09 | Cocoa drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4351515A JPH06169737A (en) | 1992-12-09 | 1992-12-09 | Cocoa drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06169737A true JPH06169737A (en) | 1994-06-21 |
Family
ID=18417813
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4351515A Pending JPH06169737A (en) | 1992-12-09 | 1992-12-09 | Cocoa drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06169737A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10229821A (en) * | 1997-02-24 | 1998-09-02 | Fuji Oil Co Ltd | Chocolate beverage and its producing method |
| JP2000333650A (en) * | 1999-05-31 | 2000-12-05 | Asahi Chem Ind Co Ltd | Parched soybean flour beverage |
| WO2011076572A1 (en) * | 2009-12-21 | 2011-06-30 | Nestec S.A. | Ready to drink beverages |
| JP2012139148A (en) * | 2010-12-28 | 2012-07-26 | Fuji Oil Co Ltd | Dispersant and beverage using the same |
| WO2017078114A1 (en) * | 2015-11-05 | 2017-05-11 | 株式会社明治 | Milk beverage and method for production of same |
| US20170265497A1 (en) * | 2014-10-17 | 2017-09-21 | Cj Cheiljedang Corporation | Ginseng powder-containing beverage composition and method for preparing same |
| CN114680172A (en) * | 2020-12-30 | 2022-07-01 | 内蒙古伊利实业集团股份有限公司 | Method for improving solubility of insoluble dietary fiber in milk and milk-containing products |
-
1992
- 1992-12-09 JP JP4351515A patent/JPH06169737A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10229821A (en) * | 1997-02-24 | 1998-09-02 | Fuji Oil Co Ltd | Chocolate beverage and its producing method |
| JP2000333650A (en) * | 1999-05-31 | 2000-12-05 | Asahi Chem Ind Co Ltd | Parched soybean flour beverage |
| WO2011076572A1 (en) * | 2009-12-21 | 2011-06-30 | Nestec S.A. | Ready to drink beverages |
| JP2012139148A (en) * | 2010-12-28 | 2012-07-26 | Fuji Oil Co Ltd | Dispersant and beverage using the same |
| US20170265497A1 (en) * | 2014-10-17 | 2017-09-21 | Cj Cheiljedang Corporation | Ginseng powder-containing beverage composition and method for preparing same |
| EP3207807A4 (en) * | 2014-10-17 | 2018-04-04 | Cj Cheiljedang Corporation | Ginseng powder-containing beverage composition and method for preparing same |
| WO2017078114A1 (en) * | 2015-11-05 | 2017-05-11 | 株式会社明治 | Milk beverage and method for production of same |
| CN114680172A (en) * | 2020-12-30 | 2022-07-01 | 内蒙古伊利实业集团股份有限公司 | Method for improving solubility of insoluble dietary fiber in milk and milk-containing products |
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