JPH0357741B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a new sparkling beverage, particularly a non-carbonated foaming beverage that can be stored for a long time at room temperature and that can be turned into a delicious sparkling beverage by simply shaking the container during use. Today's dietary habits are becoming more diverse day by day, influenced by changes in people's awareness of dietary habits and advances and developments in food processing technology and distribution methods. This state is
The field of non-carbonated foamed foods, which is the subject of the present invention, is no exception; for example, in addition to conventional ice cream and sherbet, Bavarois, mousse,
Foaming sweets and desserts such as meringue have appeared. And recently, canned milkshake-like products have also appeared. However, these foamed products, without exception, must be stored in a frozen or refrigerated state, which is not only extremely uneconomical from an energy conservation standpoint, but also
On the other hand, it has built-in factors that make distribution costs soar. The present invention provides a novel foaming beverage that can be stored at room temperature and becomes a delicious foamy beverage by simply shaking the container when drinking, in the field of non-carbonated foaming foods, especially beverages. The purpose is to By the way, the technique of steam sterilizing food by placing it in containers such as cans for the purpose of preserving it has been known since the Napoleonic era (early 19th century), but it does not destroy the physical properties of individual foods. It cannot be said that the technology for sterilization without any sterilization has been sufficiently developed. In particular, sparkling beverages, which are the subject of the present invention, utilize the subtle physical phenomenon of foaming, so it is almost impossible to estimate in advance how heating will affect physical properties. You can say that. The present invention has thus been able to challenge and solve the problem of sterilization in foaming beverages, which was previously unknown. The gist of the invention resides in a foaming non-carbonated beverage housed in a heat-resistant container in a sterilized state. This novel beverage can be prepared by using any beverage ingredient as the main raw material, preferably milk, skim milk, concentrated milk, skim concentrated milk, sweetened condensed milk, evaporated condensed milk, cream, fermented milk,
Contains dairy products or similar products such as lactic acid bacteria drinks, synthetic cream, synthetic milk, synthetic concentrated milk, soy milk, and powders of these or their sweetened products. Furthermore, this beverage contains saccharides and other sweeteners, foaming agents, stabilizers, and, if necessary, a small amount of alcohol as auxiliary raw materials. In addition, the above dairy products or similar products are
Oranges, peaches, grapes, apricots, if desired.
Part or all may be replaced by fresh fruit juice or powder such as grapefruit or mandarin orange. In the above composition, examples of the foaming agent include proteins of animal and plant origin, such as soybean protein, wheat protein, gelatin or sodium caseinate, or partial hydrolysates thereof, or derivatives or processed products thereof, carrageenan, furceleran, gum arabic, guar gum, Polysaccharides or derivatives thereof originating from the plant world such as xanthan gum, pullulan, locust bean gum, pectin, microcrystalline cellulose, sucrose fatty acid ester, sorbitan fatty acid ester,
Nonionic surfactants such as fatty acid monoglycerides and propylene glycol fatty acid esters can be used alone or in combination. The beverage of the present invention is heat sterilized while being housed in a heat-resistant container. It is important that the sterilization conditions be strong enough to kill not only all microorganisms but also their spores. Specifically, the conditions are preferably 115° C. for 15 minutes or more; below these conditions, desired storage stability cannot be obtained. For example, 150℃, 1~
Instant sterilization conditions of 2 seconds can also be used if the bacterial control after sterilization is sufficient. The heat-resistant container for storing the beverage of the present invention may be a bottle, can, bag, etc. made of any heat-resistant material such as metal, glass, ceramic, or plastic.
However, in practical terms, it is most convenient to shake and foam in the container before drinking, so use containers such as cans and transparent bottles that allow you to check the foaming status audibly or visually. is preferred. From this point of view, metal cans allow the completion of foaming of the beverage inside to be sensed audibly by the disappearance of the shaking sound, and transparent glass or plastic bottles allow the user to directly visually sense the foaming status inside. Both are useful for the purpose of the invention. Note that even if the container is completely filled, foaming will not occur even if the container is shaken, and the completion of foaming cannot be audibly notified. It is appropriate to keep it within a range of %. Hereinafter, the present invention will be explained in more detail using experimental examples, but the examples are, of course, for illustrative purposes and do not mean any limitation on the technical scope of the invention. Experimental Example 1 (Study of Foaming Properties) The various components listed in Table 1 below were added to an aqueous solution containing 10% carbohydrates and 4% whole milk powder, and the foaming properties were investigated.

【table】

[Table] From the above results, samples containing 15% soy protein, 1% carrageenan, and 0.01% sucrose fatty acid ester
Since No. 7 gave the best results, all subsequent experiments were conducted using this sample as the material. Experimental Example 2 (Study of milk raw materials, etc.) After dissolving the foaming raw material of sample No. 7 in a 10% carbohydrate aqueous solution, various dairy products and orange juice shown in Table 2 below were added to it to prepare the foaming raw material as a raw material. We considered the pros and cons.

[Table] From the results of the above experiments, it can be seen that while dairy products are optimal as raw materials, fruit juice is also sufficiently practical. Experimental Example 3 (Study of sterilization conditions) For sample No. 7 described in Experiment 1, sterilization conditions were studied. The results are shown in Table 3 below. As is clear from the table, there was no effect on foaming properties within the range of 115°C x 15 minutes to 135°C x 3 minutes. However, surprisingly, even when heated to about 105℃, which is considered to be a moderate temperature,
It was observed that prolonged heating had a clear negative effect.

[Table] Experiment 4 (Relationship between filling rate and foaming and shaking noise) Sample No. 7 was put into the container at various filling rates (filling amount/
The volume of the container was filled to 100%), and the mixture was shaken to create foam, and the number of times of shaking until the shaking sound disappeared and the foaming state at that time were observed. The results are shown in Table 4 below. As shown in the table, the filling rate is 95
% or more, the shaking sound rapidly disappears, but the foaming rate does not increase because there are few voids inside the container. On the other hand, when the filling rate is less than 50%, the voids are too large and the shaking sound does not disappear no matter how long the shaking is continued. Incidentally, not only is the disappearance of the shaking sound an important condition for canned products in order to notify consumers of the end point, but unnecessarily large containers are also uneconomical. Therefore, in practical terms, the filling rate should be 90 to 55%, preferably
It should be selected between 80 and 60%.

[Table] Evaluation.
Experiment 5 (Storage Test) The room temperature storage stability of the above-mentioned sample No. 7, which had been sterilized by heat, and a commercially available milkshake analog (requires refrigeration) were compared. The results are shown in Table 5 below. As shown in the display, Sample No. 7 according to the present invention did not exhibit any abnormality for 6 months under the storage conditions of 25°C, but the commercially available product was not drinkable even after 2 weeks under the same conditions. It became a thing.

[Table] Example 170g of liquid composition with the following formulation was filled into a pull-top metal can 2 with a capacity of 240ml as shown in the attached drawing, sealed, and then sterilized at 115°C for 15 minutes to produce a non-carbonated foam that can be stored at room temperature. Obtained sex drink products. After shaking this product several dozen times until the shaking sound disappears, it becomes a delicious milkshake-like foaming drink. Sugar 10% Whole milk powder 4% Soy protein 1% Carrageenin 0.3% Sucrose fatty acid ester (HLB15) 0.05%

[Brief explanation of drawings]

The drawing is a somewhat schematic partially cutaway side view illustrating the product of the present invention. The meanings of the symbols in the figure are as follows: 1: Non-carbonated foaming beverage of the present invention, 2: Metal can.

Claims (1)

[Scope of Claims] 1. A non-carbonated foam that can be stored at room temperature, in which a material containing a foaming agent is heat-sterilized and sealed in a heat-resistant container with a filling rate in the range of 55 to 94%. sex drink. 2. The beverage according to claim 1, wherein the foaming agent is an animal or vegetable protein, a polysaccharide, and/or a nonionic active agent. 3. The beverage according to claim 1 or 2, wherein the material contains a milk component or a synthetic dairy product. 4. The beverage according to claim 1, wherein the ingredient includes fruit juice. 5 Claim 1 in which the material contains alcohol
Beverages listed in section. 6 Foaming is carried out by shaking the container,
6. The beverage according to any one of claims 1 to 5, wherein the container is made of a material that allows the user to hear the completion of foaming.