JPS637748B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a beverage exhibiting a stable suspended state by dissolving or dispersing cocoa powder in an aqueous solution.

Traditionally, beverages made from powdered materials such as cocoa powder, such as tyokolate drinks, have been commercially available, but the dispersion content of these types of beverages aggregates and settles during storage, so preventing this is the biggest problem to be solved. ing. In order to prevent the sedimentation of such a tyokolate drink, for example, in JP-A-50-132160, after coagulating cocoa protein with an acid in an aqueous solution in the presence of a small amount of an emulsifying dispersion stabilizer such as a vegetable gum,
It discloses a method of applying a pressure of 50 kg/cm ² or more to physically crush and disperse the material to homogenize it. Also published in 1977
No. 157564 discloses a method in which a lipophilic emulsifier is added, a thickening agent such as sodium alginate, alginate propylene glycol ester, pectin, carrageenan, etc. is added, and then a hydrophilic emulsifier and a chelating agent are further added. In this way, conventionally gums, pectins, carrageenan, etc. are used,
Methods have been taken to utilize their thickening properties to prevent the content dispersion from settling. As a result, the result was a drink with a sticky texture that was far from being suitable as a soft drink. On the other hand, the recently developed crystalline cellulose (Avicel, manufactured by Asahi Kasei Industries, Ltd.) does not exhibit viscosity and exhibits many functions due to its unique network structure, giving it a crispy texture when used in various foods. It is also said to be effective in preventing sedimentation of powdered materials such as the above-mentioned Thiyocolate drink. However, such crystalline cellulose is expensive, and the amount necessary to obtain the anti-sedimentation effect is, for example, 0.8 to 1.0% in order to stably maintain a suspended state of a 1% aqueous cocoa powder solution. Therefore, from an economical point of view, the amount used should be reduced to 0.2 to 0.6.
%, the anti-sedimentation effect can no longer be obtained and the content dispersion separates into the lower layer (see Comparative Example 1 below).

The present inventor investigated various other inexpensive emulsion dispersion stabilizers to replace this crystalline cellulose, but could not find any suitable stabilizers, and furthermore, various other emulsion dispersion stabilizers were used in combination with a small amount of the crystalline cellulose. As a result of the study, it was found that the combined use of crystalline cellulose and fur-cerelan is extremely effective. The present invention has been completed based on such knowledge, and is a method for producing a beverage by dissolving or dispersing cocoa powder in an aqueous solution, which is characterized in that crystalline cellulose and fur-celleran are used together. It is.

Furcellan is a type of gelling agent extracted from Furcellaria fastigiata, a red alga that grows in the sea near Denmark, and has properties similar to carrageenan, but carrageenan is used in combination with crystalline cellulose. Although good results were not obtained in
Fur-cerelan is extremely effective when used in combination with crystalline cellulose, and works effectively even when added in a very small amount.

According to the present invention, the amount of fur-cerelan added is
It is best to use it within the range of 0.05 to 0.2%; exceeding the upper limit is not preferable as it tends to thicken.
On the other hand, no effect can be obtained at the lower limit. On the other hand, since crystalline cellulose can be used within a range of 0.2 to 0.6%, it is extremely advantageous economically. Furthermore, the beverage of the present invention can maintain a sufficiently stable suspended state even after going through the process of severe retort sterilization at 120°C for 30 to 40 minutes, resulting in a product that can withstand long-term storage. It is.

Examples and comparative examples of the present invention will be illustrated below to further clarify the effects of the present invention.

Example 1 Cocoa powder 1% (by weight, same below) 9% granulated sugar, 1% skim milk powder, sucrose fatty acid ester
0.1% and crystalline cellulose (Avicel RC, trade name, Asahi Kasei Industries, Ltd.) 0.5%, Faseleran 0.15
% to 100% water, pre-emulsify by heating to 80℃ while stirring with a homomixer, then continue heating and boil once, then use a homogenizer to make 300Kg/cm ² After homogenization under the pressure of

After leaving the thus obtained canned product at room temperature (approximately 25°C) for two weeks, the can was opened and the state of suspension was observed. As a control, 1% crystalline cellulose was used (no fur-celleran was used). Compared to the original product, no separation phenomenon was observed in either product, and when sampled, the viscosity was low and the taste was extremely pleasant and refreshing, with no difference from the control product.

Comparative Example 1 A can of thiyocolate drink obtained by carrying out the same procedure as in Example 1 without adding fur-cerelan was left at room temperature for two weeks, and then the can was opened to observe the suspension state. An agglomerated precipitate of cocoa particles was separated and settled in about 30% of the total area from the bottom. However, when the container was shaken, the flocculated precipitate was redispersed to some extent.

Comparative Example 2 In Example 1, without using crystalline cellulose,
When the thiokolate drink obtained in the same manner as above was observed, it was found that agglomerated precipitates of cocoa particles had separated and settled in about 30% of the bottom of the can. This coagulated precipitate has solidified considerably,
Even if you shake the container, it won't loosen and small pieces will remain.
It was not evenly dispersed.

Comparative Example 3 In Example 1, 0.02% of carrageenan and 0.2% of locust bean gum were used in place of crystalline cellulose and fur-cerelan, and the other things were the same, but the obtained thiokolate drink had increased viscosity and did not become sticky. After leaving the can at room temperature for two weeks, we opened the can and observed the suspended state.
The condition was similar to that of Comparative Example 2.

Examples 2 and 3 Thiyocolate drinks obtained in the same manner as in Example 1 except that 0.1% and 0.05% of furcerelan were used were observed. As a result, the former was as good as in Example 1, but In the latter case, a slight amount of aggregate was observed at the bottom of the can. However, in this case, the mixture was immediately and uniformly dispersed by simply shaking the can. As a result,
It was thought that 0.05% was the limit for the amount of fur-celleran added.

Examples 4 and 5 The amount of crystalline cellulose used was 0.3% in both cases,
As a result of observing the thiokolate drink obtained in the same manner as in Example 1 using 1.0% Far-Seleran on one side and 0.05% Far-Seleran on the other, it was found that the former was as good as in Example 1, but the latter was A slight amount of agglomeration was observed at the bottom. However, in this case as well, when the can was shaken, it was immediately dispersed uniformly.

Claims (1)

[Scope of Claims] 1. A method for producing a beverage by dissolving or dispersing cocoa powder in an aqueous solution, characterized in that crystalline cellulose and fur-cerelan are used in combination. 2. The method according to claim 1, wherein the amounts of crystalline cellulose and furcerelan added are 0.2 to 0.6% (by weight, same hereinafter) of the former and 0.05 to 0.2% of the latter.