JPS58212750A - Instant solid drink - Google Patents

Abstract

PURPOSE:To prepare an instant solid drink which is a food having excellent quality and characteristics for the preparation thereof, industrially, at a low cost, by addng xanthan gum to the main material of the instant solid drink. CONSTITUTION:Xanthan gum, i.e. a mucous polysaccharides produced by Xanthomonas bacteria, or its powder is added to a main material of an intant solid drink such as sugar. The amount of the gum to be added is about <=2wt% based on the weight of whole instant solid drink. For example, instant SHIRUKO (Sugared red-bean soup) incorporated with xanthan gum has excellent dispersibility ad is free from the precipitation of strained bean jam powder. Addition of xanthan gm to a foaming candy prevents the candy from damage in tabletting process. A cocoa tablet candy containing xanthan gum is free from pasty feeling to the palate, soluble easily in the palate, and exhibits no hygroscopicity even by leaving to stand at 50 deg.C and 80% RH.

Description

【発明の詳細な説明】 この発明は、食品即席固形飲料に係るものでろって、品
質、製造操作時特性に優れた食品即席固形飲料を工業的
に有利に収得することを目的とする０ この発明において、食品即席固形飲料とは、粉末ジュー
ス、粉末ココア、即席しるこ、錠菓、メープルシロップ
、パウダー、氷菓、即席ホイツピングクリーム、その他
これらに類するものをいう０即席固形飲料は、砂糖、ぶ
どう糖、その他を主材とし、これに水、牛礼等を加えて
作るものであって、その具備すべき特性は、■口腔内に
早く溶解して、分散が良いこと。■飲食時、糊状窓を感
じないこと。■糊状窓がないこと。■固形剤即ち糊料の
少ないこと等の〃［１何に左右される０この発明は、こ
れらの特性のいずれをも充足するものである。この発明
を以下に説明する０即席固形飲料を構成するだめの主材
は、砂糖、ぶどう糖その池であって、従来の主材に変ら
ない。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an instant food solid beverage, and its purpose is to industrially advantageously obtain an instant food solid beverage with excellent quality and characteristics during manufacturing operations. In the invention, the term "food instant solid beverage" refers to powdered juice, powdered cocoa, instant shiruko, tablet confectionery, maple syrup, powder, frozen confectionery, instant whipping cream, and other similar products.0 Instant solid beverage refers to sugar, It is made with glucose and other ingredients as the main ingredients, and water, beef, etc. are added to it, and its characteristics are: 1. It dissolves quickly in the oral cavity and has good dispersion. ■Do not feel the glue-like window when eating or drinking. ■No pasty windows. (2) Fewer solid agents, that is, thickeners, etc. (1) Depends on what this invention satisfies all of these characteristics. This invention will be explained below.The main ingredients of the ready-to-drink solid beverage are sugar, glucose, and the like, and are unchanged from the conventional main ingredients.

つきに、キサンタンガム即ちキサントモナヌ細菌の生産
する粘性の多糖類あるいはその粉末が採用される○その
使用量は、即席固形飲料の重量にだいする約２％（重量
、以下同じ）以下量でよい。In this case, xanthan gum, a viscous polysaccharide produced by Xanthomonanu bacteria, or its powder may be used in an amount of about 2% (by weight, the same hereinafter) or less based on the weight of the instant solid beverage.

この範囲において、ことに０．０５〜１．５％量が多く
の場合について有用である０もちろん、この２％以下量
という数量は、主材の種類性質その他の要因に左右され
るから、一義的意義を有しないものである。Within this range, an amount of 0.05 to 1.5% is particularly useful in many cases.Of course, this amount of 2% or less depends on the type and nature of the main material and other factors, so it is It has no real meaning.

この発明の目的物である、即席固形飲料を製造するには
、即席固形飲料主材に、キサンタンガムを所定量におい
て添加し、常法に従って混合又は造粒、打錠すればよい
。侍られたものがこの発明の目的物である。In order to produce an instant solid beverage, which is the object of the present invention, xanthan gum may be added in a predetermined amount to the instant solid beverage main ingredient, and the mixture may be mixed, granulated, and tableted according to a conventional method. The object of this invention is what is served.

この発明は前述のこの種、即席固形飲料の有すべき諸要
件のいずれも具備するものである。つぎに実験をもって
このことが正しいことを証明する。The present invention satisfies all of the requirements that this type of instant solid beverage should have as described above. Next, we will prove this to be true through experiments.

〔夫験例〕[Experience example]

効　　果　　表　　（２） 実験条件 配　　合 粉　　　糖　　　２７００部（重量、以下同じ）クエン
酸　　６０ 香　　　料　　　　１５０ 色　　　素　　　　１ 水　　　　　１３０ 糊　　料　　下記参照 操　　作 糊料をあらかじめ水にとかしておく。粉糖、クエン酸、
香料及び色素の混合物の中へ糊料溶液を加えて混合、直
径３間のヌクリーンで造粒、６５〜７５°Ｃの乾燥室で
９０分間乾燥。Effects Table (2) Experimental conditions Mixed powder Sugar 2700 parts (weight, same below) Citric acid 60 Flavor 150 Coloring matter 1 Water 130 Thickening agent See below Procedure Dissolve the thickening agent in water in advance. powdered sugar, citric acid,
Add the thickening solution to the fragrance and color mixture, mix, granulate with a 3-diameter NuClean, and dry for 90 minutes in a drying room at 65-75°C.

この物をｌＯｒ打錠した。これを１錠２００ｍ１の水に
とかし飲む。This product was compressed into lOr tablets. Dissolve 1 tablet in 200ml of water and drink.

評価法（下記により１０点法で採点） 造粒の出来具合　１０点　ヌム＝ヌに造粒出来る。Evaluation method (scored on a 10-point scale as shown below) Completion of granulation: 10 points: The granules can be granulated perfectly.

０点　きれいな顆粒が出来に ぐい。0 points: Beautiful granules are made Gui.

打錠の出来具合　１０点　型ばなれが容易で割れにくい
。Tablet quality: 10 points: Easy to break apart and hard to break.

０点　型はなれしにくくなシ 割れやすい。0 points The mold does not come apart easily Fragile.

糊　状　感　　　１０点　全熱感じられない０点　最も
感じられる 口腔内崩壊性　　１０点　最も早い ０点　最も遅い 吸　湿　性　　　　５０゛Ｃ１８０％ＲＩ（の場所に２
４時間、放置し、吸湿を重量 ％で表わした。Pasty feeling 10 points No heat felt 0 points Most felt disintegration in the mouth 10 points Fastest 0 points Slowest moisture absorption 50°C 180% RI (2 points)
It was left to stand for 4 hours, and the moisture absorption was expressed in weight %.

例１ 粉末こしあん１２００部、グラニュ糖１８００部、食塩
１０部、キサンタンガム１５部をミキサーで混合した。Example 1 1200 parts of powdered strained red bean paste, 1800 parts of granulated sugar, 10 parts of common salt, and 15 parts of xanthan gum were mixed in a mixer.

このもの１００部を熱湯２００部にとかし、即席しるこ
としだ。得たしるこは分散性がよく、こしあんの沈澱は
全熱みられなかった。I decided to dissolve 100 parts of this in 200 parts of boiling water and make it on the spot. The obtained shiruko had good dispersibility, and no precipitation of strained bean paste was observed.

しかるに、キサンタンガムを添加しないで作ったものは
こしあんの沈澱が著しく多かった。However, the product made without adding xanthan gum had significantly more strained bean sediment.

例２ 粉糖６７部、コーンスターチ２８部、酒石酸３部、炭酸
水素ナトリウム１部、キサンタンガム１部を混合して、
さらに水４部を加え、直径１闘のスクリーンで造粒。７
０°Ｃで６０分間乾燥、この物を打錠してラムネ菓子を
得た。キサンタンガム無添加の場合は、仕込量の約４０
％が破損しだのに対し、添加した物は、はとんど破損が
みられなかった。Example 2 Mix 67 parts of powdered sugar, 28 parts of cornstarch, 3 parts of tartaric acid, 1 part of sodium bicarbonate, and 1 part of xanthan gum,
Add 4 parts of water and granulate using a screen with a diameter of 1 mm. 7
After drying at 0°C for 60 minutes, this product was compressed into tablets to obtain ramune confectionery. If no xanthan gum is added, approximately 40% of the amount
% began to break, whereas the additives showed almost no breakage.

例３ 粉糖７００部、ココア末２４０部、香料５０部、キサン
タンガム１０部を混合して、さらに水３０部を加え、直
径１．２　ｒｒａｎのスクリーンて造粒、７０℃で６０
分間乾燥。得た顆粒を打錠してココア錠菓としだ。キサ
ンタンガム添加した物を食したところ糊状感が感じられ
ず、口腔内で早く溶け、おいしかった。又、５０℃・８
０％ＲＨの場所に放置したところ、吸湿がみられなかっ
たが、キサンタンガム無添加の物は吸湿してやわらかく
なシ、商品価値がなくなった。Example 3 Mix 700 parts of powdered sugar, 240 parts of cocoa powder, 50 parts of fragrance, and 10 parts of xanthan gum, add 30 parts of water, and granulate with a screen with a diameter of 1.2 rran.
Dry for minutes. The obtained granules are compressed into cocoa tablets. When I ate food containing xanthan gum, it did not feel pasty, dissolved quickly in the mouth, and was delicious. Also, 50℃・8
When left in a place with 0% RH, no moisture absorption was observed, but those without xanthan gum absorbed moisture, became soft, and lost their commercial value.

例４ 粉糖５５部、粉末こしあん４０部、食塩３部、香料１．
５部、キサンタンガム０５部を混合し、さらに水５部を
加えて直径１．５間のスクリーンで造粒。７０℃で６０
分間乾燥粒状の即席しる粉を得た０この物は容易に顆粒
となり、熱湯吟さっと分散した。しかるにキサンタンガ
ム無添加の物は顆粒にならす粉末の丑までめった。Example 4 55 parts of powdered sugar, 40 parts of powdered strained bean paste, 3 parts of salt, 1.
Mix 5 parts of xanthan gum and 05 parts of xanthan gum, add 5 parts of water, and granulate using a screen with a diameter of 1.5 mm. 60 at 70℃
After drying for a few minutes, a granular instant powder was obtained. This material easily became granules and was quickly dispersed in boiling water. However, with the product without xanthan gum added, it was difficult to form powder into granules.

特許出願人　三栄化学Ｔ業株式会社Patent applicant: Sanei Chemical T-gyo Co., Ltd.

Claims (1)

【特許請求の範囲】[Claims] 食品即席固形飲料主材に、キサンタンガムを添加してな
ることを特徴とする食品即席固形飲料０Instant food solid beverage 0 characterized by adding xanthan gum to the main ingredient of the food instant solid beverage