JP6777372B2 - Method for producing powdered soft drink composition - Google Patents

Description

The present invention relates to a powdered soft drink composition having less so-called dextrin odor such as starch odor, and a method for producing the powdered soft drink composition, although dextrin is used as an excipient or the like.

In recent years, the sugar-free straight tea beverage market has grown rapidly. In addition to tea beverages filled in liquid PET bottles that can be drunk immediately, instant powdered tea is also attracting attention because it is not bulky and is convenient to carry. Instant powdered tea is generally prepared by dissolving dextrin as an excipient in an extract extracted from tea leaves and then drying it. As the dextrin used at this time, a dextrin having a low sweetness and a low DE (Dextrose Equivalent) value is often used in order not to impair the original taste of tea (see, for example, Patent Document 1).

On the other hand, dextrin having a low DE value has a strong odor peculiar to dextrin (dextrin odor) such as so-called starch odor, and has a problem that it has an unfavorable effect on flavor. Among dextrins with a low DE value, branched dextrins containing a branched portion have less dextrin odor than linear dextrins, so that branched dextrins with a DE of 10 or less are used as excipients in the production of instant powdered tea. A method for reducing the dextrin odor by using it is disclosed (see, for example, Patent Document 2). In addition, as a method for purifying the starch by removing offensive odor components such as hexanal, 2-heptanone, heptanol, trimethylbenzene, nonanal, BHT aldehyde, and acetic acid, the starch is brought into contact with a supercritical fluid or a liquid phase fluid, and the offensive odor component is mentioned. Is also disclosed as a method for dissolving and removing the aldehyde in the supercritical fluid or the liquid phase fluid (see, for example, Patent Document 3).

Special Fair 3-35898 Gazette Japanese Patent No. 3285381 Japanese Unexamined Patent Publication No. 2003-137903

Branched dextrin is obtained by enzymatically treating starch, the process is complicated, and the production cost is high. Further, the starch purification method described in Patent Document 3 is a special method that requires a special device because it utilizes a supercritical fluid extraction method, and is not something that can be easily carried out.
Furthermore, since the causative substance of the dextrin odor is still unknown, there is still no effective knowledge as to what kind of purification method should be used to obtain dextrin having a low dextrin odor.

It is an object of the present invention to provide a powdered soft drink composition having a low dextrin odor despite using dextrin as an excipient and the like, and a method for producing the powdered soft drink composition. And.

As a result of diligent research to solve the above problems, the present inventors investigated the correlation between a large number of aroma components contained in dextrin and the dextrin odor, and found that the acetoin content has a strong correlation with the dextrin odor. The present invention has been completed by finding that acetoin is a factor component that exhibits a dextrin odor.

[1] In the method for producing a powdered soft drink composition according to the first aspect of the present invention , dextrin is selected as a raw material so that the acetin content is 300 μg / 100 g or less, and the dextrin is composed of starch. all SANYO decomposed by the enzyme reaction or acid treatment (although, amylopectin and 6-alpha-glucanotransferase dextrin obtained by low molecular weight at transferase, and excluding purified branched dextrin from starch hydrolysates.) The dextrin content of the produced powdered soft drink composition is such that the dextrin-derived acetin concentration in the soft drink obtained by mixing the powdered soft drink composition with a liquid is 8 mass ppb or less. In addition, the composition of the powdered soft drink composition is adjusted .
[ 2 ] As a method for producing the powdered soft drink composition according to the above [1] , it is preferable that the DE value of the dextrin is 20 or less.
[ 3 ] As a method for producing the powdery soft drink composition according to the above [1] or [2] , it is preferable to further use a soluble tea solid content as a raw material.
[ 4 ] As a method for producing the powdered soft drink composition according to [ 3 ], the soluble tea solid content is selected from the group consisting of oolong tea, green tea, rooibos tea, black tea, flower tea, and herbal tea. It is preferably a soluble tea solid content above the seed.

INDUSTRIAL APPLICABILITY According to the present invention, a powdery soft drink composition having a low dextrin odor can be obtained even though it contains dextrin. From the powdered soft drink composition, a soft drink having little offensive odor and good flavor can be prepared.

In Reference Example 1, it is a figure which showed the relationship between the acetin content of dextrin and the intensity of the dextrin odor. In Reference Example 1, it is a figure which showed the relationship between the content (peak area value) of acetylfuran of dextrin, and the intensity of dextrin odor.

In the present invention and the specification of the present application, the "powdered soft drink composition" means a powdered composition capable of preparing a soft drink by dissolving or dispersing it in a liquid such as water or milk. Since the powdered soft drink composition is a solid, it can be stably stored for a long period of time.
In addition, "soft drink" means a beverage containing less than 1% by volume of alcoholic beverage, excluding lactic acid bacteria beverage, milk and dairy products.

In the present invention and the specification of the present application, "powder" means a powder or granular material (consisting of many solid particles having different size distributions, and some interaction acts between the individual particles). In the present invention and the specification of the present application, "powder" also includes "granule (aggregate of particles granulated from powder (granular granule))".

The method for producing a powdered soft drink composition according to the present invention (hereinafter, may be referred to as "method for producing a composition according to the present invention") uses dextrin having an acetoin content of 300 μg / 100 g or less as a raw material. It is characterized by doing. As shown in Reference Example 1 below, when the correlation between the aroma component contained in dextrin and the intensity of dextrin odor was investigated, there was a positive correlation between the acetoin content and the intensity of dextrin odor, and the higher the dextrin concentration, the higher the correlation. Strong dextrin odor. Therefore, when producing a powdered soft drink composition, the produced powdered soft drink composition is combined with a liquid such as water by using dextrin having a relatively low acetoin content as an excipient or the like. By mixing, a soft drink having a low dextrin odor can be prepared.

The composition for powdered soft drinks produced by the method for producing the composition according to the present invention is not particularly limited as long as the soft drink can be produced by dissolving it in water or the like. In the present invention, palatable beverages are preferred, tea beverages, coffee, cocoa, or mixed beverages thereof are more preferred, and tea beverages are even more preferred.

[dextrin]
The acetoin content of the dextrin used in the present invention is 300 μg / 100 g or less, preferably 150 μg / 100 g or less, more preferably 120 μg / 100 g or less, further preferably 100 μg / 100 g or less, still more preferably 50 μg / 100 g or less. .. By selecting and using dextrin having a lower acetoin content, a powdered soft drink composition capable of preparing a soft drink having a lower dextrin odor can be obtained.

In the present invention and the present specification, the content of acetoin such as dextrin can be measured by the dynamic headspace gas chromatograph mass spectrometry (hereinafter, “DHS-GCMS”) method. The column used in the DHS-GCMS method is not particularly limited as long as acetoin can be detected separately from other substances, but a column having a liquid phase of polyethylene glycol is preferable.

As the dextrin used in the present invention, those having a low DE value in addition to a low acetoin content are preferable. The lower the DE value, the less sweet the dextrin, and when used as a raw material for a powdered soft drink composition, the influence on the original taste of the soft drink can be reduced. The dextrin used in the present invention preferably has a DE value of 20 or less, and more preferably a DE value of 10 or less.

As the dextrin used in the present invention, a dextrin obtained by decomposing starch by an enzymatic reaction or an acid treatment and then subjecting it to various purification methods can be used, and a commercially available dextrin can also be used. In addition, a commercially available dextrin purified so as to reduce the acetoin content may be used. As the purification method, for example, the acetin in the dextrin is eluted from the organic solvent by contacting the organic solvent with the organic solvent having high solubility of dextrin but low solubility of dextrin, and then the organic solvent is extracted from the dextrin. There is a method of removing it. Examples of the organic solvent include ether and the like. It should be noted that the fact that dextrin contains acetoin and that acetoin is one of the causes of the odor of dextrin is the first finding by the inventors of the present invention.

In the method for producing a composition according to the present invention, the content of dextrin in the entire composition is determined by the concentration of dextrin derived from dextrin in the soft drink obtained by mixing the produced powdered soft drink composition with a liquid. It is preferable to adjust the mass to 8 mass ppb or less. By setting the acetoin concentration of the soft drink to 8% by mass or less, the dextrin odor can be remarkably reduced and the flavor can be improved. The dextrin content of the powdered soft drink composition produced in the method for producing the composition according to the present invention is the acetoin concentration of the soft drink prepared from the powdered soft drink composition (acetoin concentration at the time of drinking). ) Is preferably an amount of 5 mass ppb or less, and more preferably an amount of 4 mass ppb or less.

[Soluble solids in tea beverages]
When the powdered soft drink composition produced by the method for producing the composition according to the present invention is a powdered composition for producing a tea beverage (tea beverage composition), soluble tea is used as a raw material. Use solids. The soluble tea solid content is a soluble solid content extracted from tea raw materials such as leaves, flowers, seeds and stems of plants, and may be a powder or an aqueous solution. In the present invention, it is preferable to use the soluble solid content of the powder as a raw material because the storage stability is good.

The soluble tea solid content as a raw material in the present invention may be a soluble tea solid content prepared from one type of tea raw material, or a soluble tea solid content prepared separately from two or more types of tea raw materials. It may be a mixture, or it may be a soluble tea solid content extracted from a mixture of two or more kinds of tea raw materials. The soluble tea solids used in the present invention include, for example, Karyu tea, green tea, tea, flower tea (tea with a floral scent on tea leaves, or tea made from flowers), Louis Boss tea, honey bush tea, and mate. Tea, barley tea, hato barley tea, vegetable tea (tea made from vegetables), corn tea, herb tea, Chinese herbal tea (tea made from multiple types of crude drugs), bean tea, mushroom tea, brown rice tea, Examples include soluble tea solids of habu tea (tea made from the seeds of Senna occidentalis or Senna obtusifolia), chicory tea, aloe tea, or Rafu hemp tea. Examples of flower tea include jasmine tea and katsura flower tea. Examples of herbs used as raw materials for herbal tea include chamomile, hibiscus, rosehip, peppermint, mint, lemongrass, lemon balm, lavender, rosemary, thyme, and cinnamon. Among them, in the present invention, the soluble tea solid content used as a raw material for a powdered soft drink composition is one or more selected from the group consisting of oolong tea, green tea, rooibos tea, black tea, flower tea, and herbal tea. Soluble tea solids are preferred.

The soluble solid content of the powdered or liquid tea beverage can be produced by a conventional method, or a commercially available product may be used. For example, the powdery soluble solid content can be obtained by extracting the soluble solid content from tea raw materials such as oolong tea leaves and rooibos tea leaves with hot water and drying the obtained extract. The temperature and extraction time for extracting the soluble solid content from the tea raw material can be appropriately determined in consideration of the type of the tea raw material and the desired beverage quality. For example, the temperature of the water for extracting the soluble solid content from the tea raw material may be cold water (0 to 10 ° C), normal temperature (15 to 25 ° C), or slightly warm water (30 to 40 ° C). It may be at a high temperature of 60 to 100 ° C. Examples of the method for drying the obtained extract include freeze-drying, spray-drying, vacuum-drying and the like. In addition, the extract from the tea raw material may be concentrated if necessary before drying. As the concentration method, a general-purpose concentration method such as a heat concentration method, a freezing concentration method, a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane can be used.

[Other raw materials]
In the method for producing the composition according to the present invention, dextrin is used as at least a part of an excipient, a binder, or a thickener. In the production method, various components other than dextrin are contained depending on the type of soft drink to be produced and the desired quality characteristics. The ingredients include sweeteners, acidulants, fruit juices, flavors, colorants, antioxidants, pH regulators, thickeners, emulsifiers, excipients, binders, fluidity improvers (anti-caking agents), Examples thereof include dairy raw materials and creaming powders (powder added to palatable beverages such as tea and coffee as a substitute for cream). Further, if necessary, finely ground teas, herbs, roasted coffee beans and the like may be mixed without being extracted, and peels such as lemon peel and orange peel may be mixed.

Examples of the sweetener include sugars such as sugar, sucrose, oligosaccharides, glucose and fructose, sugar alcohols such as sorbitol, maltitol and erythritol, high-sweetness sweeteners such as aspartame, acesulfame potassium and sucralose, and stevia. ..
Examples of the acidulant include organic acids such as citric acid, tartaric acid and malic acid.

The fruit juice may be in powder form or in liquid form. The powdered fruit juice may be a freeze-dried product of 100% fruit juice, a vacuum-dried product, or a spray-dried product, or may be immobilized on the solid carrier by drying with a solid carrier such as dextrin. When dextrin is used as the solid carrier, the dextrin having an acetoin content of 300 μg / 100 g or less is used. At this time, it is preferable to use dextrin having a low acetoin content and a low DE value. The liquid juice may be the juice itself squeezed from the fruit or the concentrated juice.

As the fragrance, it can be appropriately selected and used from the fragrances that can be blended in foods and drinks in consideration of the type of soft drink and the like. For example, by using fruit-scented flavors such as citrus flavor, apple flavor, and peach flavor, a fruit-scented soft drink can be produced. In addition, by using a flavor of a flower scent such as jasmine, a soft drink having a flower scent can be produced.

Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, and chlorogen. Examples include acid and catechin.

Examples of the pH adjuster include citric acid, succinic acid, acetic acid, lactic acid, malic acid, and tartaric acid. Examples thereof include organic acids such as gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), carbon dioxide and the like.

Examples of the thickener include sugars such as maltose and trehalose, dietary fiber such as indigestible dextrin, pectin, guar gum and carrageenan, and proteins such as casein.

Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate and propylene glycol. Propropylene glycol fatty acid ester-based emulsifiers such as monopalmitate and propylene glycol oleate; Sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate; lecithin such as lecithin and lecithin enzymatic decomposition products Examples include system emulsifiers.

Examples of excipients and binders other than dextrin include sugars such as maltose and trehalose, dietary fiber such as indigestible dextrin, and proteins such as casein. Excipients and binders are also used as carriers during granulation.
As the fluidity improver, a processing preparation such as fine silicon oxide or tricalcium phosphate may be used.

Examples of the dairy raw material include full-fat milk powder, skim milk powder, whey powder and the like.

Creaming powder includes edible oils and fats such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cotton seed oil, rapeseed oil, milk fat, beef fat, and pork fat; sugars such as sucrose, glucose, and starch hydrolyzate; It can be produced by selecting other raw materials such as sodium caseinate, sodium secondary phosphate, sodium citrate, non-dairy creamer, emulsifier, etc. according to the desired quality characteristics, dispersing them in water, homogenizing them, and drying them. The creaming powder used as a raw material in the present invention preferably contains at least vegetable oil, starch hydrolyzate such as corn syrup, and milk protein, and at least contains milk fat and milk protein. May be.

The creaming powder can be produced, for example, by mixing raw materials such as edible oils and fats in water, then preparing an oil-in-water emulsion (O / W emulsion) with an emulsifier or the like, and then removing water. .. As a method for removing water, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation method can be selected. The obtained creaming powder may be classified, granulated, pulverized and the like, if necessary.

[Manufacturing]
The method for producing the composition according to the present invention uses dextrin as at least a part of an excipient, a binder, or a thickener, and uses dextrin having an acetone content of 300 μg / 100 g or less as the dextrin used as a raw material. Except for this, it can be produced in the same manner as other powdered compositions for producing soft drinks. For example, when all the raw materials are powders, a powdered soft drink composition is produced by mixing all the raw materials including dextrin as they are. When a powder raw material and a liquid raw material are used, all the powder raw materials are mixed in advance, and the obtained mixed powder is sprayed with a mixed solution of the liquid raw materials and dried to form a powdered soft drink composition. Is manufactured. In addition, water, alcohols, glycerins, or dextrin dissolved in a mixed solvent thereof is sprayed at the time of granulation of a mixture in which all other solid raw materials are mixed, and then the obtained granules are dried. This also produces a powdered soft drink composition.

The powdery soft drink composition produced by the method for producing the composition according to the present invention preferably has an acetoin concentration of 100 μg / 100 g or less, more preferably 70 μg / 100 g or less, and 60 μg / 100 g or less. The following is more preferable. The lower the acetoin concentration in the entire composition, the less the dextrin odor, and the more palatable the soft drink can be produced, the more the powdery soft drink composition becomes.

The powdered soft drink composition produced by the method for producing the composition according to the present invention is used by individually wrapping one drinking cup in a small pouch or the like, or by shaking it out of a container or taking it out with a spoon at the time of use. It is also possible to package several cups in a container such as a bottle and supply them as a product. The individual wrapping type is a stick-shaped aluminum pouch, a one-potion cup, or the like filled with the contents of one soft drink, and the contents can be taken out by opening the container and pushing it out with a finger. The individually wrapped type has the advantage of being easy to handle and hygienic because one cup is hermetically packaged.

Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like. In the following examples and the like, unless otherwise specified, "%" means "mass%".

<Measurement of acetoin content>
In the following examples and reference examples, the dextrin and the acetoin content of the powdered composition were measured by the DHS-GCMS method.
Specifically, first, 30 g of dextrin powder or powdery composition was dissolved in purified water and adjusted to 100 mL to prepare an aqueous solution of dextrin or powdery composition. 10 mL of the aqueous solution was placed in a 20 mL glass vial and subjected to DHS-GCMS under the following conditions. The standard reagent for acetoin was manufactured by Sigma Altrich, and cyclohexanol (manufactured by Wako Pure Chemical Industries, Ltd.) was used as an internal standard.

<DHS-GCMS conditions>
DHS device: GESTEL DHS (manufactured by GESTEL)
GCMS device: Agent 7890A GC System / 5975C inert XL MSD (manufactured by Agilent Technologies)
Separation column: InertCap (registered trademark) WAX HT (0.25 mm x 60 m) (liquid phase: polyethylene glycol) (manufactured by GL Sciences)
Analysis software: Automation Mass Spectral Deconvolution and Identification System (ver. 2.7) (manufactured by Agilent Technologies) / Mass Professional Professional (ver. B1 2.0)

[Reference example 1]
The aroma components and dextrin odors contained in 6 types of powdered dextrins (dextrins A to F) sold on the market were investigated.
The dextrin odor of each dextrin was evaluated by scoring by 5 palatability panelists on a 5-point scale (1 is the weakest dextrin odor and 5 is the strongest dextrin odor). The scores given by each preference panelist were averaged, and the average score was used as the evaluation.
In addition, a simultaneous analysis (qualitative) was performed on the aroma components of each dextrin. The acetoin content of each dextrin was measured as described above. In addition, the aroma components other than acetoin were also measured by DHS-GCMS in the same manner as acetoin except that appropriate standard reagents were used.
When metabolome analysis was performed using the measurement data obtained by GCMS, a high correlation was found between the dextrin odor and the acetoin concentration.

The evaluation results of the dextrin odor of each dextrin and the acetoin concentration are shown in Table 1 and FIG. In addition, most of the aroma components confirmed this time, like acetylfuran shown in FIG. 2, could not confirm the correlation between the intensity of the dextrin odor and the concentration in the dextrin.

[Reference example 2]
A sensory evaluation of the dextrin odor was performed in the same manner as in Reference Example 1 for a mixture obtained by blending dextrin A, which had a weak dextrin odor and a low acetoin content, and dextrin F, which had a strong dextrin odor and a high acetoin content, in each ratio. It was. Table 2 shows the mixing ratio of each mixture, the evaluation result of the dextrin odor, and the acetoin concentration. As a result, the higher the content ratio of dextrin F, the stronger the dextrin odor, and for dextrin having an acetoin concentration of 300 μg / 100 g or less, the evaluation of the dextrin odor was 3 or less.

[Example 1]
A powdery composition containing dextrin for producing a tea beverage was produced, and the dextrin odor was examined.
Specifically, first, five kinds of compositions (samples A, C to F) in which rooibos tea powder (powder of soluble solid content of rooibos tea) is mixed with dextrin, and oolong tea powder (powder of soluble solid content of oolong tea). ) Was mixed with dextrin to prepare one kind of composition (sample B). Each sample was prepared with the acetoin content shown in Table 3 by changing the type and content of dextrin used. For each sample, 1 g per cup (1.5 g for sample B) was dissolved in 150 mL of warm water at 90 ° C. to prepare rooibos tea and oolong tea. For each sample, the acetoin content of the composition itself was measured in the same manner as in Reference Example 1, and the acetoin concentration (acetoin concentration at the time of drinking) of the tea beverage prepared from the composition was calculated from the obtained measured values. did. In addition, the dextrin odor was evaluated for each sample in the same manner as in Reference Example 1.
Also, as a control, the concentration of the standard recipe (recommended recipe described on the package) provided by the manufacturer for the powder composition for green tea (commercially available product A) containing powdered dextrin sold on the market. Green tea was prepared by dissolving in warm water at 90 ° C. Similarly for the prepared green tea, the acetoin concentration of the prepared green tea was calculated from the measured value obtained by measuring the acetoin content of the powder itself, and the dextrin odor was further evaluated. The measurement and evaluation results are shown in Table 3.

As a result, the rooibos tea of sample E and the green tea of commercial product A, which had a strong dextrin odor, had an acetoin concentration of 10 ppb or more at the time of drinking. On the other hand, the samples A to D and F in which the acetoin content of the composition was 120 μg / 100 g or less and the acetoin concentration at the time of drinking was 8 mass ppb or less had little dextrin odor and had a good flavor. .. From these results, it was found that the lower the acetoin content, the weaker the dextrin odor and the better the flavor, regardless of the type of tea beverage.

Claims (4)

Dextrin was selected as a raw material so that the acetoin content was 300 μg / 100 g or less.
The dextrins, starch all SANYO decomposed by the enzyme reaction or acid treatment (although, dextrin obtained by low molecular weight amylopectin in 6-alpha-glucanotransferase, and purified from starch hydrolysates Excluding branched dextrin.) ,
The dextrin content of the produced powdered soft drink composition is such that the acetoin concentration derived from dextrin in the soft drink obtained by mixing the powdered soft drink composition with a liquid is 8 mass ppb or less. , A method for producing a powdered soft drink composition, which comprises adjusting the composition of the powdered soft drink composition. The method for producing a powdered soft drink composition according to claim 1 , wherein the DE value of the dextrin is 20 or less. The method for producing a powdered soft drink composition according to claim 1 or 2 , further using a soluble tea solid content as a raw material. The powdered soft drink according to claim 3 , wherein the soluble tea solid content is one or more soluble tea solids selected from the group consisting of oolong tea, green tea, rooibos tea, black tea, flower tea, and herbal tea. Method for producing the composition.

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