Beverage with reduced container adhesion and method for reducing beverage adhesion to container

Abstract

To provide a novel beverage with reduced container adhesion and a novel method for reducing beverage adhesion to a container.SOLUTION: A beverage contains 0.3-8 mass% of oil and fat, as well as a crushed material containing vegetables and / or fruits, making up 3-20 mass% of the solids. The beverage exhibits a viscosity of 500-5000 mPa s.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to beverages with improved container adhesion and methods for improving container adhesion of beverages. [Background technology]

[0002] Smoothies are made by crushing ice or frozen vegetables and / or whole fruits in a blender and adding milk or yogurt. In recent years, due to health-conscious trends, smoothie-like drinks made with unfrozen vegetables and fruits have become popular, and smoothie-like drinks are sometimes referred to generically as smoothies. Smoothie-like beverages are produced by blending whole vegetables and / or fruits, and are therefore highly viscous and thick, which means that a large amount of the smoothie-like beverage remains on the inner wall of the container after it has been drunk, causing problems such as leftovers and difficulty in pouring.

[0003] Patent Document 1 discloses a packaged vegetable beverage that contains 0.04 to 0.38 mass % of (A) non-polymer catechins and (B) dietary fiber, and the mass ratio of the (A) non-polymer catechins to the (B) dietary fiber [(B) / (A)] is 2.8 to 27, as an example of a beverage that is inhibited from sticking to the container. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication 2017-184655 Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above problems, the present invention has an object to provide a novel beverage with improved container adhesion and a novel method for improving container adhesion of a beverage. [Means for solving the problem]

[0006] As a result of intensive research, the present inventors found that a beverage containing 0.3 to 8 mass % of fats and oils, 3 to 20 mass % of ground material containing vegetables and / or fruits as solids, and having a viscosity of 500 to 5000 mPa s can improve container adhesion, and thus completed the present invention.

[0007] That is, the present invention provides the following [1] to [6]. [1] A beverage containing 0.3 to 8 mass% of fats and oils, 3 to 20 mass% of ground material including vegetables and / or fruits as solids, and having a viscosity of 500 to 5,000 mPa s. [2] The beverage described in [1], wherein the oil contains an oil containing medium-chain fatty acids among the constituent fatty acids of the triglyceride. [3] The beverage described in [1] or [2], wherein the beverage is a smoothie-like beverage. [4] A method for improving adhesion of a beverage to a container, comprising blending an oil or fat with a beverage containing ground materials including vegetables and / or fruits to produce a beverage having a fat or oil content of 0.3 to 8 mass %, a vegetable and / or fruit ground material content of 3 to 20 mass %, and a viscosity of 500 to 5,000 mPa s. [5] The method for improving container adhesion of a beverage according to [4], wherein the oil or fat contains an oil or fat containing a medium-chain fatty acid among the constituent fatty acids of the triglyceride. [6] The method for improving container adhesion of a beverage described in [4] or [5], wherein the beverage is a smoothie-like beverage. Effect of the Invention

[0008] According to the present invention, it is possible to provide a novel beverage with improved container adhesion and a novel method for improving container adhesion of a beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will be illustrated in detail below. In the embodiment of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. The numerical ranges described are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used. Furthermore, terms such as "contain" or "include" may be read as "essentially composed" or "consisting only of". The explanation of the beverage of the present invention can also be appropriately applied to the method for improving the adhesion of a beverage to a container, which will be described later.

[0010] [Beverage] The beverage of the present invention contains 0.3 to 8 mass % of fats and oils, and 3 to 20 mass % of ground material containing vegetables and / or fruits as solid content, and has a viscosity of 500 to 5000 mPa·s. Furthermore, since the beverage of the present invention contains fats and oils, it is possible to improve adhesion to containers even in the case of beverages with high viscosity. Furthermore, since the beverage of the present invention has improved adhesion to containers, it is also easier to pour and reduces leftover drink. In addition, the beverage of the present invention has a good smoothness in the throat and / or a low oily feeling.

[0011] In the present invention, "improving adhesion to container" means that when the amount (weight) of the beverage of the present invention excluding fats and oils that adheres to a container is taken as 100%, the amount (weight) of the beverage of the present invention that adheres to a container is reduced to 90% or less (preferably 80% or less).

[0012] The beverage of the present invention contains fats or oils in an amount of 0.3% by mass or more, preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 1.5% by mass or more, even more preferably 2% by mass or more, and most preferably 3% by mass or more, based on the total mass of the beverage. When the oil / fat content is within the above range, a beverage with improved container adhesion can be obtained.

[0013] Furthermore, the beverage of the present invention contains fats and oils in an amount of 8% by mass or less, preferably 7% by mass or less, more preferably 6.5% by mass or less, even more preferably 6% by mass or less, even more preferably 5.5% by mass or less, and most preferably 5% by mass or less, based on the total mass of the beverage. When the oil / fat content is within the above range, a beverage with improved container adhesion can be obtained.

[0014] From the viewpoint of smoothness, the beverage of the present invention preferably contains fats or oils in an amount of 0.7 mass % or more, more preferably 0.8 mass % or more, even more preferably 0.9 mass % or more, and most preferably 1 mass % or more, based on the total mass of the beverage. When the fat / oil content is within the above range, a beverage that goes down more smoothly can be obtained.

[0015] From the viewpoints of improving container adhesion and reducing oily feeling, the beverage of the present invention contains fats and oils in an amount of preferably 4.5% by mass or less, more preferably 4% by mass or less, even more preferably 3.5% by mass or less, and most preferably 3% by mass or less, based on the total mass of the beverage. When the oil / fat content is within the above range, adhesion to containers is further improved and a beverage with a less oily feel can be obtained.

[0016] In the present invention, the fats and oils are not particularly limited as long as they are edible fats and oils, and examples thereof include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, rice oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil, and fats and oils containing medium-chain fatty acids in the constituent fatty acids of triglycerides. In addition, fats and oils whose constituent fatty acid composition has been changed by breeding, such as high oleic soybean oil, rapeseed oil, safflower oil, sunflower oil, palm oil, etc., may be used. The fats and oils may be used alone or in combination of two or more kinds.

[0017] The oils and fats of the present invention preferably contain oils and fats containing medium-chain fatty acids in the constituent fatty acids of triglycerides and / or rapeseed oil. Here, examples of oils and fats containing medium-chain fatty acids in the constituent fatty acids of triglycerides include oils and fats containing medium-chain fatty acid triglycerides (hereinafter also referred to as MCT) whose constituent fatty acids are only medium-chain fatty acids, and oils and fats containing medium-long chain fatty acid triglycerides (hereinafter also referred to as MLCT) whose constituent fatty acids are medium-chain fatty acids and long-chain fatty acids (fatty acids having 14 to 24 carbon atoms). The medium-chain fatty acids are fatty acids having 6 to 10 carbon atoms, and are preferably one or more selected from n-octanoic acid (having 8 carbon atoms) and n-decanoic acid (having 10 carbon atoms). The MCT and MLCT can be obtained by esterification of medium-chain fatty acids or long-chain fatty acids derived from coconut oil or palm kernel oil with glycerin as raw materials. The conditions of the esterification reaction are not particularly limited, and the reaction may be carried out under pressure without a catalyst or solvent, or may be carried out using a catalyst or solvent. The MLCT can also be obtained by a method of transesterifying MCT with an oil or fat other than MCT. The method of transesterification is not particularly limited, and may be a commonly used method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst. As a method for confirming and quantifying the constituent fatty acids in the fats and oils used in the present invention, for example, a method in which the constituent fatty acids of triglycerides are methyl esterified and quantitatively analyzed by gas chromatography can be mentioned. The oil or fat of the present invention most preferably contains MCT.

[0018] The beverage of the present invention contains an oil or fat containing a medium-chain fatty acid in the constituent fatty acids of the triglyceride as the oil or fat, thereby improving adhesion to the container and improving the smoothness in the throat and / or reducing the oily feeling.

[0019] The beverage of the present invention contains 3 to 20 mass %, preferably 4 to 18 mass %, more preferably 5 to 16 mass %, and most preferably 5 to 12 mass % of crushed material containing vegetables and / or fruits as solid content based on the total mass of the beverage. When the amount of crushed material containing vegetables and / or fruits is within the above range, a beverage with improved adhesion to containers can be obtained. The method for determining the mass of solids in the ground material containing vegetables and / or fruits contained in the beverage of the present invention is not particularly limited, but may be a commonly used method, such as determining the mass of the ground material containing vegetables and / or fruits when the ground material containing vegetables and / or fruits is dried in a dryer at 105°C for 4 hours before being mixed with oil or fat.

[0020] Examples of vegetables that can be used as the raw material for the vegetable and / or fruit-containing crushed material contained in the beverage of the present invention include carrots, bell peppers, red bell peppers, komatsuna, kale, spinach, asparagus, watercress, parsley, pumpkin, sweet potato, lettuce, cabbage, beet, daikon, Chinese cabbage, onion, celery, broccoli, red shiso, Brussels sprouts (petit vert), radish, mitsuba, purple cabbage, corn, eggplant, angelica tree, tomato, bok choy, red pepper, burdock, soybean, etc.

[0021] Examples of fruits that can be used as the raw material for the vegetable and / or fruit-containing crushed material contained in the beverage of the present invention include apples, grapes, lemons, kiwi fruit, bananas, oranges, peaches, mangoes, strawberries, blueberries, raspberries, cranberries, passion fruit, guava, acerola, camu camu, pineapple, cherries, melons, watermelons, pears, etc.

[0022] The method for preparing the pulverized material containing vegetables and / or fruits is not particularly limited, and may be a commonly used method, such as pulverizing the vegetables and / or fruits using a mixer, juicer, blender, mass colloider, etc. Furthermore, the ground material containing vegetables and / or fruits contained in the beverage of the present invention may be commercially available vegetable and / or fruit puree or vegetable and / or fruit paste.

[0023] The beverage of the present invention may be produced using a commercially available smoothie-like beverage, for example, by mixing fats and oils with Yasai Seikatsu 100 Smoothie (manufactured by Kagome Co., Ltd.).

[0024] The viscosity of the beverage of the present invention at a product temperature of 20° C. is 500 to 5000 mPa s, preferably 600 to 4000 mPa s, more preferably 650 to 3000 mPa s, and most preferably 700 to 2500 mPa s. When the viscosity is within the above range, a beverage with improved adhesion to containers can be obtained. The viscosity of the beverage of the present invention can be determined by measuring the value after 5 rotations using a BM type viscometer (rotor No. 3, 12 rpm, product temperature: 20°C).

[0025] The beverage of the present invention may contain an emulsifier. When the beverage of the present invention contains an emulsifier, the content of the emulsifier is preferably 0.1 to 5.0% by mass, more preferably 0.2 to 2.0% by mass, and most preferably 0.3 to 1.0% by mass.

[0026] The beverage of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. For example, it may contain colorants, sweeteners, high-intensity sweeteners, antioxidants, flavors, bittering agents, and the like that are typically added to beverages.

[0027] The beverage of the present invention is preferably a smoothie-like beverage. In the present invention, the smoothie-like beverage means a beverage containing ground materials including vegetables and / or fruits and having a viscosity of 500 to 5000 mPa·s. The smoothie-like beverage of the present invention contains the above-mentioned oil and fat. In addition, the smoothie-like beverage of the present invention may contain an emulsifier and other ingredients as described above.

[0028] The method for producing the beverage of the present invention is not particularly limited, and may be a commonly used method, for example, by mixing water with vegetables, fruits, and fats and oils in a mixer.

[0029] The beverage of the present invention is preferably a packaged beverage contained in a container. In the present invention, the material and shape of the container are not particularly limited, and examples thereof include metal cans, PET containers, paper containers, etc. The beverage of the present invention is preferably a container-packed beverage, preferably housed in a container whose inner wall is coated with polyethylene (PE). The beverage of the present invention can most preferably improve adhesion to containers whose inner walls are coated with PE.

[0030] [Method to improve beverage container adhesion] The method for improving the adhesion of a beverage to a container of the present invention includes blending an oil or fat with a beverage containing ground materials containing vegetables and / or fruits to produce a beverage having an oil or fat content of 0.3 to 8 mass%, an oil or fat content of 3 to 20 mass% of the ground materials containing vegetables and / or fruits, and a viscosity of 500 to 5000 mPa s. This makes it possible to prevent the beverage from adhering to a container. The method for blending an oil or fat with a beverage containing ground materials containing vegetables and / or fruits is not particularly limited, and it is sufficient to mix the oil or fat evenly in the beverage and disperse or emulsify it. The method of the present invention can improve container adhesion of beverages. EXAMPLES

[0031] The present invention will be described in more detail below by way of examples, but the scope of the present invention is not limited to the descriptions of these examples.

[0032] [Beverage manufacturing] According to the formulation in Table 1, an emulsifier was dissolved in the vegetable and fruit mixed beverage (and fruit puree), and then the oil (MCT or rapeseed oil) was gradually added while stirring with a homodisper (18,000 rpm). After the entire amount of the oil was added, the mixture was stirred for 3 minutes to disperse and emulsify the oil, thereby obtaining the beverage of the present invention. The raw materials used were as follows. MCT (product name "ODO" (medium-chain triglyceride whose constituent fatty acids are n-octanoic acid (carbon number 8) and n-decanoic acid (carbon number 10) in a mass ratio of 75:25), manufactured by Nisshin Oillio Group Co., Ltd.) Rapeseed oil (product name: "Nissin Canola Oil Healthy Light", manufactured by Nisshin Oillio Group, Ltd.) Emulsifier (product name "Poem J-0081HV" (HLB12.0), manufactured by Riken Vitamin Co., Ltd.) Vegetable and fruit mixed drink (product name: "Vegetable Life 100 Green Smoothie", manufactured by Kagome Co., Ltd., solid content of crushed materials including vegetables and fruits: 7% by mass) Fruit puree (a mixture of "Del Monte Grated Apple Kiwi Blend" (Kikkoman Corporation) and "Del Monte Grated Banana" (Kikkoman Corporation) in a mass ratio of 1:1, with a solid content of 24.3% by mass of the ground material containing fruit)

[0033] [Evaluation of container adhesion amount] A 50 mL polyethylene cylindrical container with a stopper (weight A) whose weight had been measured in advance was filled with 30 g of the beverage produced above and sealed. The container was then turned upside down 10 times, immediately opened, and with the opening facing vertically downward, the beverage was allowed to fall naturally for 10 seconds and discharged from the container. The opening was then turned vertically upward, and the weight including the stopper was measured (weight B), and the amount of adhesion to the container was calculated using the following calculation method. (Calculation method) Adhesion amount (g) = weight B - weight A

[0034] [Sensory evaluation] Five expert panel members tasted 10 mL of each beverage and determined the results by consensus according to the following evaluation criteria: (Evaluation Criteria) Evaluation of smoothness (Examples 1 to 5 compared with Control 1, Example 6 compared with Control 2) ×: Equivalent to or worse than the control ○: Better texture than the control ◎: Even smoother than ○ Oily feel evaluation ×: Oily feeling, unacceptable as a beverage ○: Slightly oily, but acceptable as a beverage ◎: No oily feeling

[0035] Here, "solid content (mass %)" in Table 1 is the solid content (mass %) in the beverage calculated from the solid content of each ingredient, including crushed materials including vegetables and / or fruits. Also, "adhesion rate (%)" is a relative value when the amount of adhesion in Control Example 1 is taken as 100% for Examples 1 to 5, and a relative value when the amount of adhesion in Control Example 2 is taken as 100% for Example 6 (i.e., the smaller the value, the more improved the container adhesion).

[0036] [Table 1]

[0037] (Consideration) As shown in Table 1, beverages containing 0.3% to 8% by mass of fats and oils, 3 to 20% by mass of pulverized material including vegetables and fruits as solids, and having a viscosity of 500 to 5000 mPa s were found to have improved container adhesion, smoothness in the throat, and easy gulpability, and to have little oily feeling. In particular, beverages containing 1 or 3% by mass of MCT (Examples 2, 3, and 6) were superior in all respects, including improved container adhesion, smoothness in the throat, and little oily feeling.

[0038] Moreover, it was confirmed by visual observation that the adhesion of the beverages in Examples 1 to 6 to the containers was clearly improved compared to the control example. [Industrial Applicability]

[0039] INDUSTRIAL APPLICABILITY According to the present invention, a beverage with improved container adhesion can be produced, and therefore the present invention has industrial applicability in the field of beverages and the like.

Claims

1. The beverage contains 0.3 to 8 mass % of fats and oils, and 3 to 20 mass % of ground material containing vegetables and / or fruits as solid content, and has a viscosity of 500 to 5000 mPa·s.

2. The beverage according to claim 1 , wherein the oil contains an oil containing a medium-chain fatty acid in the constituent fatty acids of the triglyceride.

3. 3. The beverage of claim 1 or 2, wherein the beverage is a smoothie-like beverage.

4. A beverage containing crushed material including vegetables and / or fruits is blended with oil and fat, The content of the oil and fat is 0.3 to 8% by mass, The content of the pulverized material containing the vegetables and / or fruits is 3 to 20% by mass, A method for improving the adhesion of a beverage to a container, comprising the step of producing a beverage having a viscosity of 500 to 5,000 mPa·s.

5. The method for improving adhesion of beverages to containers according to claim 4, wherein the oils and fats contain oils and fats containing medium-chain fatty acids in the constituent fatty acids of triglycerides.

6. The method for improving container adhesion of a beverage according to claim 4 or 5, wherein the beverage is a smoothie-like beverage.

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