JP4050293B2 - Zodiac mixed drink and method for producing the same - Google Patents

Description

  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.

Various beans contain about 50-60% starch, and when this is suspended in water and heated, the starch is alphatized and solubilized. As a result, it precipitates and agglomerates to form a white precipitate, which deteriorates the appearance and is unsuitable for beverages.
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.
Japanese Patent Publication No.59-18020 JP-A-5-308900

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.

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.

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 product temperature 84 ° C., 4 minutes or more is less than 70 ° C. or higher 80 ° C. or 80 It is a method for producing a mixed bean mixed beverage characterized by holding for 3 minutes or more at a temperature of not lower than ° C. In addition, the present invention is (3) crushing any 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 resulting mixture is mixed with fruit juice and / or vegetable juice to prepare an admixture. The admixture is heated to an article temperature of 84 ° C or higher, and then packed in a packaging container at an article temperature of 70 ° C or higher. it is a packaged beverage in less than 80 ° C. product temperature 70 ° C. or higher by a heat medium is a method for producing Zatsumame mix beverage, characterized in that holding more than three minutes in 4 minutes or more or 80 ° C. or higher.

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.

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.

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.

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. .

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.

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.

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.

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).

  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.

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.

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.

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.

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.

(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.

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.

(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.

  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.

(Preparation of miso bean-containing fruit vegetable mixed drink)
Tomato vegetable juice is added to the same bean mix puree 1.0% and apple transparent fruit juice 70% used in Experiments 1 and 2, to 100%, and this mixture is mixed uniformly with a stirrer. A mixed bean-containing fruit vegetable mixed drink was prepared (pH 3.6, Brix 9.0). Then, the mixed beverage is heated to 85 ° C., filled into a transparent 900 ml PET bottle as usual, and packed in a container, and then this PET bottle container-packed beverage is prepared in seven sections, each at a predetermined temperature. It was kept for a predetermined time at the temperature shown in Table 1 in the controlled hot water of the double kettle (Table 1).
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.

In addition, the above-mentioned miso bean mix puree 2.0%, apple juice 60%, pear juice 15%, carrot vegetable juice is added to make 100%. A mixed beverage was prepared (pH 3.5, Brix 9.5). Then, the beverage is heated to 85 ° C., filled in a transparent 900 ml PET bottle as usual, and packed in a container, and then this PET bottle container-packed beverage is heated and held at 80 ° C. for 10 minutes, The PET bottle container-packed beverage was water-cooled in a shower for 20 minutes, and the liquid temperature of the beverage was lowered to room temperature to prepare the PET bottle-packed beverage of the present invention 4.
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 “−”.

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.

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.

FIG. 1 is a diagram showing the gelatinization temperature of miso bean mix puree. FIG. 2 is a view showing a relationship between a heat holding temperature and a serum specific viscosity of a miso bean mix beverage.

Claims (7)

What was obtained by crushing any one or two or more kinds of miso beans among red beans, kidney beans, cowpeas, broad beans, field peas and green peas, and squeezing or squeezing them to remove the skin, Mix with fruit juice and / or vegetable juice to make an admixture. After heating the admixture to a product temperature of 84 ° C or higher, hold it 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. Mixed bean mixed drink obtained by What was obtained by crushing any one or two or more kinds of miso beans among red beans, kidney beans, cowpeas, broad beans, field peas and green peas, and squeezing or squeezing them to remove the skin, After mixing with fruit juice and / or vegetable juice to prepare a mixture, the mixture is heated to a product temperature of 84 ° C or higher, and then kept at 70 ° C or higher and lower than 80 ° C for 4 minutes or longer, or 80 ° C or higher for 3 minutes or longer. A method for producing a mixed bean mixed beverage characterized by comprising: What was obtained by crushing any one or two or more kinds of miso beans among red beans, kidney beans, cowpeas, broad beans, field peas and green peas, and squeezing or squeezing them to remove the skin, Mixing with fruit juice and / or vegetable juice to prepare an admixture , heating the admixture to a product temperature of 84 ° C. or higher, and then packing in a packaging container at a product temperature of 70 ° C. or higher. preparation of Zatsumame mix beverage, characterized in that holding more than three minutes in 4 minutes or more or 80 ° C. or more is less than product temperature 70 ° C. or higher 80 ° C.. Those obtained by removing the hull or the like by a squeezing or puree crushing the Zatsumame is red beans, kidney beans, cowpea, Sola beans, either one kind of puree of field pea and green peas or 2 The method for producing a mixed bean mixed beverage according to claim 2, wherein the mixed bean mixed puree is a seed or more. The mixed bean mix according to any one of claims 2 to 4 , wherein the fruit juice is one kind of fruit juice or two or more kinds of fruit juices selected from apples, oranges, peaches, grapefruits, grapes, pineapples, pears and bananas. Beverage manufacturing method. The vegetable juice is any one or two or more kinds of juice or ground product among tomato, carrot, spinach, morroheiya, parsley, celery, pepper, cabbage, kale, broccoli. The manufacturing method of the miso bean mix drink as described in 2 .. Crushing fruit and / or vegetable juice 7~100 (W / W)% containing that red beans beverage, beans, cowpea, Sola beans, either one or more Zatsumame of field pea and green peas What is obtained by squeezing or squeezing the skin and removing the skin, etc., is mixed with 0.1 to 10 (W / W)%, soy beans according to any one of claims 2 to 6 A method for producing mixed beverages.

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