JPS602035B2 - Solid beverages and their manufacturing methods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a solid beverage that, when water is added, foams and dissolves solid beverage main components while spouting them out, imparting flavor to the water, and a method for producing the solid beverage.

Traditionally, solid beverages have been made using acidulants and sodium hydrogen carbonate as the main ingredients, with additives such as flavorings and thickeners added to them, and molded into granules to achieve immediate solubility. There is something I did. However, this granular solid beverage is made with the sole purpose of obtaining a pleasant drink on the spot, and has an interesting shape due to its own shape and a dissolution mode (for example, a rotational movement during dissolution). No consideration was given to the fun of the game. Therefore, in order to add interest to the shape and the manner in which it dissolves, the idea was to integrate the solid beverage ingredients mentioned above into candy and snacks (lower specific gravity than water) in the shape of fish, etc. It was done. However, although this product has an interesting shape, it does not dissolve in water.
During the process of disintegration, candy, snacks, etc. separate from the solid beverage raw material and float to the surface, so there is no interest in determining the dissolution mode during dissolution. The inventors of the present invention have conducted a series of researches to provide a solid beverage that is interesting not only in its shape but also in its dissolution mode. As a result, the inventors have developed an ingredient that foams when it meets water. If a part of the surface of the solid beverage main body is left as a water intrusion part and the rest is an edible water-repellent coating layer, the water intrusion part will be absorbed underwater. Water enters the liquid, and bubbles are ejected from it, along with the solid beverage ingredients, creating a volcanic eruption or rocket smoke-like appearance, resulting in an extremely interesting dissolution pattern. We discovered this and arrived at this invention.

That is, the present invention provides a solid beverage body containing a component that foams when it meets water, a water intrusion portion provided on the solid beverage body, and an edible water scale that covers the solid beverage body with the water intrusion portion remaining. The first aspect is a solid beverage characterized by having a tough coating layer, and the solid beverage body is made by mixing an ingredient that foams when it meets water and other ingredients, and compression molding it in a wet state. The second gist is a method for manufacturing a solid beverage, which is characterized by applying an edible, water-resistant coating treatment to the outer circumferential surface of the solid beverage body, leaving a portion for water infiltration.

Next, this invention will be explained in detail.

A solid beverage body containing a component that foams when it meets water is, for example, a component consisting of sodium bicarbonate and an acidulant (component that foams when it meets water), sugars for imparting sweetness, and the shape of the solid beverage body. Edible polymers for conditioning and other additives (used only when necessary) are mixed, water and water-friendly organic solvents are added to improve the binding properties of each raw material, and the mixture is left as is. or after granulation,
It is compression molded into a desired shape, and by leaving a portion for water penetration and applying an edible, slightly water-soluble coating treatment, the desired solid beverage can be obtained.

Here, as sodium hydrogen carbonate, which is one of the components that foams when it meets water, a commonly used sodium bicarbonate is used. Further, as the acidulant, citric acid, tartaric acid, fumaric acid, malic acid, etc. are used, and these are used alone or in combination. The mutual usage ratio of acidulant and sodium hydrogen carbonate is based on weight, acidulant: sodium hydrogen carbonate = 1:0.5-1
:1.5 is preferable. Most preferred is 1:0.7-1
:1.2. If the ratio of sodium hydrogen carbonate to the acidulant is less than 0.5, the resulting solid beverage will have an excessively sour taste, and when the solid beverage is dissolved in water, carbon dioxide gas will be released due to the lack of sodium hydrogen carbonate. There is a tendency for the generation reaction to become slow and the ejection pressure of carbon dioxide gas to be insufficient. On the other hand, if the proportion of sodium bicarbonate is more than 1.5, the resulting solid beverage will have an alkaline taste. Also, in this case, the pressure of carbon dioxide generated when the solid beverage is dissolved in water tends to be insufficient, which is not preferable. The content of components that foam upon meeting water, that is, the total content of the acidulant and sodium bicarbonate, is preferably set to 0.1 to 5.0% (by weight, the same applies hereinafter). The most preferred range is 0.3-3.0%. If the total content of the acidulant and sodium hydrogen carbonate is less than 0.1%, the amount of carbon dioxide gas generating components will decrease, so the reaction will be weak and the pressure of the generated carbon dioxide gas will be insufficient. On the other hand, the total content is 5
If it exceeds %, the amount of carbon dioxide gas-generating components increases, which is not preferable because it causes the inconvenience that carbon dioxide gas is generated during the production of solid beverages. As the saccharide, various saccharides can be used alone or in combination. For example, monosaccharides include glucose, fructose, xylose, etc., and disaccharides include sucrose, maltose, lactose, etc. The content in Kenryu solid drinks is 5
It is preferable to set it to 0% or more. Most preferred is 75-90%. When the sugar content is less than 50%, it tends to be difficult to convert the surface layer of a solid beverage into candy form when the candy-like layer is used to form an edible, poorly water-soluble coating layer. Be looked at. As the edible polymer for adjusting the shape of the solid beverage body, one used is one that dissolves or swells in water or hot water and has the ability to bind sugars and the like. For example, starches such as potato starch, wheat starch, corn starch, and shiratama flour; processed starches such as rice powder, wheat flour, grain powder, dextrin, soluble starch, carboxymethyl starch, and phosphoric acid esterified starch; starch derivatives; and locust bean gum. , polysaccharides such as gum arabic, cellulose derivatives such as carboxymethyl cellulose and methyl cellulose, seaweed extracts such as farcelan, polyuronic acid polymers such as pectin, gelatin,
Examples include proteins such as wheat gluten. The content of the edible polymer in the solid beverage is preferably set to 0 to 40%, most preferably 10 to 30%. If the edible polymer content in the solid beverage exceeds 40%, the resulting solid beverage will become sticky, which is undesirable as it may give a sticky feeling in the mouth when drunk. Water and water-friendly organic solvents to improve the binding properties of each of the above raw materials include:
Examples include ordinary water, lower alcohols such as ethyl alcohol and methyl alcohol, and lower ketones such as acetone. When water is used, it is preferable to set the amount of these to be used so that water accounts for 0.1 to 5% of the solid beverage. The most preferred is 0.2-3%.
If the water content is less than 0.1%, it will not be possible to maintain the shape when compression molding the above raw materials to form a solid beverage body, and if it exceeds 5%, drying will become difficult. When using water-miscible organic solvents (including when mixed with water),
It is preferable to set the water-miscible organic solvent to account for 0.1 to 10% of the solid beverage. The most preferred is 0.
It is 2-7%. This is because if the content is 0.1%, it becomes difficult to maintain the shape during compression molding, and if it exceeds 10%, drying becomes difficult. In addition, other additives include flavorings, sweeteners, pigments, emulsifiers, etc.
It is used as appropriate to produce the desired flavor. Compression molding is performed by adding at least one of the above-mentioned raw materials water and a water-miscible organic solvent to a wet state, and then using a known granulation method (such as passing through a granulation machine such as Exulder or a wire mesh having a mesh size of about 1.5 mm). etc.), or by using an appropriately shaped mold without forming the forehead. When granulating solid beverages, when solid beverages are placed in water and carbon dioxide gas is generated, the granules are easily entrained in the gas, so by coloring the granules, It becomes easier to feel the state of a volcanic eruption, the state of a jet jet flame, etc. The compression ratio when performing this compression molding is 5 to 70%.
The apparent density of the produced solid beverage body is set to 0.75 to 1.
It is desirable to set it to 5 evenings/earth, preferably 0.9 to 1.2 evenings/earth. If the compression rate is below the above range, problems will arise in shape retention, while if it exceeds the above range, the structure will become too dense and water will infiltrate into the solid beverage, resulting in a tendency to become thick. The edible, water-repellent coating layer that covers the solid beverage body can be formed by, for example, keeping the solid beverage body in the mold or removing it from the mold and applying water vapor (pressure 0.1 to 2k9/ground water vapor).
It is formed by boiling it in water to turn the bran on the surface layer of the solid beverage body into candy form, and then drying it to develop strength. In this case, it is important to perform a steaming process, as this process converts only the surface layer of the solid beverage body into a candy-like form.If you simply use normal drying or hot air drying, the surface layer will not become candy-like. That is impossible. Note that the drying treatment after the boiling may be performed by hot air drying or static drying. Alternatively, high frequency drying may be used. By performing such operations, solid beverages can be easily obtained. The solid beverage thus obtained is shown in FIGS. 1 and 2.

The solid beverage in FIG. 1 has an overall shape that resembles a volcano, and the solid beverage in FIG. 2 has an overall shape that resembles a UFO. In these figures, 1 is a candy coating layer, 2 is a solid beverage body, and 3 is a hole formed in the solid beverage body 2 for water infiltration. When this solid beverage is put into water in the posture shown in Figs. 1 and 2, water does not penetrate into the interior through the candy-like coating layer, but flows into the interior from the part of the hole 3 where the candy-like coating layer 1 is not present. invade. As a result, the sodium bicarbonate in the solid beverage body 2 reacts to generate carbon dioxide gas, which is blown out through the narrow hole. At this time, the bran etc. inside the solid beverage main body 2 are blown out along with the gas, and in the case of Fig. 1, an eruption appears due to a volcanic explosion, and in the case of Fig. This gives the appearance of floating while emitting jets of water. In addition, although the above explanation uses sodium hydrogen carbonate and an acidulant as components that foam when exposed to water, the present invention is not limited thereto.

Further, although a candy-formed coating layer is used as the water-soluble edible scale coating layer, the present invention is not limited to this. For example, edible methylcellulose having film-forming ability may be used. Furthermore, the candy-like coating layer may be formed not only using water vapor but also in a high-temperature atmosphere. Since the solid beverage of the present invention is configured as described above, the interesting shape (for example, volcanic shape) is combined with the interesting dissolution mode (depicting the eruption of a volcano), making it extremely interesting. It can satisfy both sight and taste.

In particular, by combining the shape and dissolution mode as described above, a dynamic interest never seen before can be brought out. Further, according to the present invention, a solid beverage having such characteristics can be easily provided. Next, examples will be described.

[Example 1] 7 parts of powdered sugar (based on weight, the same applies hereinafter), 20 parts of processed starch,
3 parts citric acid, 3 parts sodium bicarbonate, 4 parts flavor
A mixture of water and ethyl alcohol in a formulation consisting of 2. parts of water and ethyl alcohol.
After adding 5 parts, the resulting wet mixture was reduced to a mesh size of 1.5
The mixture was granulated by passing through a wire mesh in the ribs to form granules.

Next, the jaw granules were placed in a stainless steel molding frame (16 ribs in diameter on the lower surface, 4 piers in diameter on the upper surface, and 35 dia. 1st enemy
The material was compressed to an apparent density of 1.0 Tano. This compression-molded product (having a conical shape and a center hole) is taken out of the molding frame, and the bottom of the center hole and its vicinity are covered with a boiler.
and steamed for about 10 seconds using steam. This was then placed in a hot air dryer at 90°C and dried for 20 minutes, and the coating at the bottom of the center hole and its vicinity was removed to obtain a solid beverage weighing 20 centimeters. Similar to the one in FIG. 1, this solid beverage had a candy-like surface layer with a thickness of approximately 1 layer formed on the bottom of the center hole and the vicinity thereof. [Comparative Example 1] As a molding frame, the molding frame used in Example 1 had a structure in which the pillar standing in the center of the lower surface was removed.

Other than that, the same machine as in Example 1 was used to obtain a cone-shaped solid beverage in which a candy-like surface layer having a thickness of one rib was formed on the entire surface.
Regarding the solid drinks obtained in Example 1 and Comparative Example 1, the degree of eruption (attributable to carbon dioxide produced) and flavor (based on sensory test) when poured into water were measured.

The results are shown in Table 1. As for the flavor, both the sample of Example 1 and the sample of Bisame Example 1 were excellent, so the results are omitted from Table 1. As is clear from Table 1, Example 1 is superior to Comparative Example 1 in terms of the degree of ejection in water.

The degree of eruption and flavor were measured as follows (the same applies to the following examples).

'1' Spurtability of solid beverage [Time until gushing] Pour 150ml of 10qo water into a 200cc cup, measure the time from the time you put the solid drink in until it starts gushing 5 times, and average it. The value was shown.

'Low squirt time 200cc 10℃ water in customer's cup
The time from when the poured solid beverage started to spout until it stopped was measured 5 times and the average value was calculated.

'21 Beverage Flavor (Sensory Test) One solid beverage was completely dissolved in 150ml of water at 0°C, and 50 panelists were asked to drink the resulting beverage and evaluate the flavor.

The evaluation points are 5 points for "very good", 4 points for "good", and 4 points for "good".
Average score was given as 3 points, "poor" as 2 points, and "very poor" as 1 point. [Example 2] The blending ratio of powdered sugar and processed starch, which are the main ingredients of the solid beverage, was changed as shown in Table 2 below.

Other than that, a solid beverage was obtained in the same manner as in Example 1, and the squirting degree and flavor of this solid beverage were measured and shown in Table 2. Table 2 As is clear from Table 2, it is preferable to set the blending ratio of sugars to 50% or more, and the most preferable is 75% or more.
~90%.

The blending ratio of processed starch is preferably set to 0 to 40%, most preferably 10 to 30%. [Example 3] The mutual compounding ratios of the acidulant and sodium bicarbonate, which are solid beverage raw materials, were changed as shown in Table 3 below.

Other than that, a solid beverage was obtained in the same manner as in Example 1, and the characteristics of this solid beverage were measured and shown in Table 3. In addition, since all the flavors were good, the description was omitted. Table 3 As is clear from Table 3, the mutual mixing ratio of acidulant and sodium hydrogen carbonate is: acidulant: sodium hydrogen carbonate = 1
:0.5~1:1. Preferably 1:0.7 to 1:1.
A good product was obtained in No. 2.

[Example 4] The total content of acidulant and sodium bicarbonate, which are solid beverage raw materials, was changed as shown in Table 4 below.

Other than that, a solid beverage was obtained in the same manner as in Example 1, and the characteristics of this solid beverage were measured and shown in Table 4. Note that the flavor was omitted because all were good. Table 4 As is clear from Table 4, the total content of the acidulant and sodium hydrogen carbonate is 0.1 to 5.0%, preferably 0.1% to 5.0%.
Good products were obtained at 3% to 3.0%.

[Example 5] The apparent density of the solid beverages was as shown in Table 5 below.

A solid beverage was obtained using the same machine as in Example 1 except for the above, and the characteristics of the obtained solid beverage were measured and shown in Table 5. Note that the flavor was omitted because all were good. Table 5 As is clear from Table 5, the apparent density is 0.75 to 1.
A good product has been obtained at 5 pm/day, preferably from 0.9 to 1.2 pm/day.

[Example 6] By changing the steaming conditions for the compression molded product, the thickness of the candy-formed surface layer was changed as shown in Table 6 below.

Other than that, a solid beverage was obtained in the same manner as in Example 1, and the characteristics of the obtained solid beverage were measured and shown in Table 6. Note that the flavor was omitted because all were good. As is clear from Table 6, the thickness of the candy-formed surface layer is preferably 0.5 or more, and most preferably one thickness or more.

In addition, shape retention was measured as follows.

Shape retention: The solid beverage was pressed at a constant speed (1 skin/second) and expressed as the strength required to break the solid beverage.

Example 7 The amount of water and ethyl alcohol added to the formulation before compression molding was varied as shown in Table 7 below.

Other than that, a solid beverage was obtained in the same manner as in Example 1, and its shape retention properties are also shown in Table 7. Also, only water was used instead of water and ethyl alcohol, and the amount used was varied as shown in Table 8 below. A solid beverage was obtained using the same machine as in Example 1 except for the above, and its shape retention properties are also shown in Table 8. Table 7 Rice Water/ethyl alcohol ratio is 50/50 Table 8 As is clear from Tables 7 and 8, when using water and ethyl alcohol, the amount is set to 0.1 to 10%. It is preferable to
%, and when using only water, increase the amount from 0.1 to
It is preferable to set it to 5%, most preferably 0.
It is 2-3%.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of one example of the solid beverage of the present invention, and FIG. 2 is a sectional view of another example. 1... Candy coating layer, 2... Solid beverage body, 3...
・Hole for water intrusion. Figure 1 Figure 2

Claims (1)

[Scope of Claims] 1. A solid beverage body containing an ingredient that foams when it meets water, a water infiltration portion provided on the solid beverage body, and an edible beverage that covers the solid beverage body with the water infiltration portion remaining. A solid beverage comprising a poorly water-soluble coating layer. 2. The solid beverage according to claim 1, wherein the solid beverage body containing ingredients that foam upon meeting water contains sodium bicarbonate, an acidulant, sugar, and an edible polymer. 3. The solid beverage according to claim 1 or 2, wherein the water intrusion portion is the bottom of a hole provided in the solid beverage main body and its vicinity. 4. The solid beverage according to any one of claims 1 and 3, wherein the edible slightly water-soluble coating layer is composed of a candy-like substance. 5. A solid beverage body is made by mixing ingredients that foam when exposed to water and other ingredients, and compression molding in a wet state, and leaving a portion for water penetration on the outer peripheral surface of this solid beverage body to make it non-edible. A method for producing a solid beverage characterized by applying a water-soluble coating treatment. 6. The method for producing a solid beverage according to claim 5, wherein the other components include sodium bicarbonate, an acidulant, a sugar, and an edible polymer. 7. The edible and poorly water-soluble coating treatment is a moist heat treatment, and the moist heat treatment converts sugars present on the outer peripheral surface of the solid beverage body into candy to form a coating layer of candy.
Method for producing solid beverages as described in section.