Grain-containing beverage and production method thereof

Abstract

To provide: a grain-containing beverage which exhibits reduced coarseness without blending any oil and fat so as to maintain a good flavor without inhibiting a flavor originated from grain; and a production method thereof.SOLUTION: A grain-containing beverage including 10 mass% or more and 30 mass% or less of saccharified grain liquid is formulated to contain 0.02 mass% or more of a stabilizer. In particular, the stabilizer is preferably gellan gum. Blending the stabilizer causes the viscosity of the grain-containing beverage to be adjusted to 20 cP or more and 200 cP or less, causing the grain-containing beverage to have such a viscosity as to be easily drunk. Also, blending the stabilizer causes the 50% particle diameter (d50) by volume of insoluble fine particles in the grain-containing beverage to be adjusted to 53 μm or more and 60 μm or less, causing the grain-containing beverage to exhibit reduced coarseness in an oral cavity when taken in a mouth and drunk.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a grain-containing beverage with reduced roughness containing a grain saccharified liquid and a method for producing the same. More specifically, the present invention relates to a grain-containing beverage with reduced roughness containing a grain saccharified liquid made from oats as a raw material and a method for producing the same.

Background Art

[0002] In beverages containing a grain saccharified liquid, it is known that blending fats and oils can reduce the mouthfeel and roughness. However, the blending of fats and oils causes an oily smell and inhibits the original flavor of the ingredients. In addition, there is a risk of quality degradation due to the floating of fats and oils. Patent Document 1 describes that by using a stabilizer in a beverage containing whole grain cereals, sedimentation of cereal particles can be prevented while preventing separation of the beverage and deterioration of starch in the whole grain cereals, and they can be maintained in a suspended state. However, it is a technology related to the stability of beverages when using whole grain cereals with a large particle size and prone to sedimentation, and it is not a patent related to flavor or roughness. Patent Document 2 describes the provision of a grain saccharified liquid using oats and / or barley, which has little roughness and excellent fluidity, and its use in beverages. It is described that it is not necessary to use a homogenizer when using it in beverages. However, preparing the grain saccharified liquid requires special liquefying enzymes and enzyme treatment processes and equipment.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] Therefore, an object of the present invention is to provide a grain-containing beverage that maintains a good flavor without blending fats and oils, without inhibiting the flavor derived from grains, and has reduced roughness, and a method for producing the same. [Means for Solving the Problems]

[0005] The inventors of the present invention conducted intensive studies to solve the above problems. As a result, by adding 0.02% by mass or more of a stabilizer to a beverage containing 10% by mass or more and 30% by mass or less of a grain-derived raw material (grain saccharified liquid), the production suitability is good, and while maintaining the good flavor derived from grains, it is possible to easily produce a grain-containing beverage with reduced roughness when drunk. Thus, the present invention has been completed. That is, the present invention has the following configurations. [1] A grain-containing beverage containing 10% by mass or more and 30% by mass or less of a grain saccharified liquid and 0.02% by mass or more of a stabilizer. [2] The grain-containing beverage according to [1], wherein the raw material of the grain saccharified liquid contains oats. [3] The grain-containing beverage according to [1] or [2], wherein the stabilizer is gellan gum. [4] The grain-containing beverage according to [1] or [2], having a viscosity of 20 cP or more and 200 cP or less. [5] The grain-containing beverage according to [1] or [2], wherein 50% of the particle diameter (d50) of the insoluble fine particles in the grain-containing beverage is 53 μm or more and 60 μm or less. [6] The grain-containing beverage according to [1] or [2], which is soft drink water. [7] A method for producing a grain-containing beverage, comprising a step of blending 0.02% by mass or more of a stabilizer, a step of blending 10% by mass or more and 30% by mass or less of a grain saccharified liquid, and a step of homogenizing the obtained raw material mixture under conditions of a temperature of 50 to 70°C and a pressure of 20 MPa or more. [8] The method for producing a grain-containing beverage according to [7], further comprising a step of heating the raw material mixture obtained in the homogenizing step to 80°C or more. [9] The method for producing a grain-containing beverage according to [8], wherein the raw material of the grain saccharified liquid contains oats. The method for producing a grain-containing beverage according to any one of [7] to [9], wherein the stabilizer is gellan gum.

Advantages of the Invention

[0006] According to the method for producing a grain-containing beverage of the present invention, by using a certain amount of a grain raw material and a thickening polysaccharide in combination and performing a specific homogenization treatment or micronization treatment, a grain-containing beverage with good manufacturing suitability as a beverage can be easily produced while maintaining a good flavor derived from grains and reducing the roughness when drinking.

Embodiments for Carrying Out the Invention

[0007] (Grain-containing beverage) As used herein, the "grain-containing beverage" refers to any beverage containing a grain saccharification liquid. In the present invention, the content of the grain saccharification liquid in the grain-containing beverage is preferably 10% by mass or more and 30% by mass or less, more preferably 15% by mass or more and 25% by mass or less, and even more preferably 15% by mass or more and 20% by mass or less.

[0008] (Soft drink) As used herein, the "soft drink" refers to a beverage with an alcohol content of less than 1%, excluding lactic acid bacteria beverages, milk, and dairy products. Specifically, it can include, but is not limited to, juices, carbonated beverages, malt beverages, fruit beverages, milk-containing beverages, etc. Beverages containing a certain amount or more of lactic acid bacteria or milk components, and beverages classified as alcoholic beverages do not belong to the "soft drink".

[0009] (Grain saccharification liquid) As used herein, the "grain saccharification liquid" is a liquid produced by using grains as raw materials and undergoing liquefaction and saccharification of the grains. It is rich in insoluble fibers, water-soluble fibers, amino acids, minerals, etc. derived from the raw materials, and has a natural sweetness and a fragrance without the characteristic smell of grains.

[0010] In the present invention, the main raw materials of the cereal saccharified liquid are cereal and water. Here, examples of the cereal as the main raw material of the cereal saccharified liquid include rice, wheat, corn, sorghum, millet, foxtail millet, proso millet, barley, oats, rye, etc. In the present invention, the cereal as the raw material of the cereal saccharified liquid preferably contains oats, and more preferably consists only of oats. The cereal saccharified liquid is filtered to reduce roughness and make swallowing smoother. However, from the viewpoints of the aroma and nutritional aspects of the cereal, insoluble fine particles derived from the cereal such as dietary fiber are not removed more than necessary and are desirably contained in a certain amount. Examples of the form of the cereal saccharified liquid include a filter-filtered cereal saccharified liquid and a strainer-filtered cereal saccharified liquid. In the present invention, it is preferably a strainer-filtered cereal saccharified liquid. Also, the Brix of the cereal saccharified liquid is preferably 20 to 50%, and more preferably 30 to 40%. According to the production method of the present invention, even when using a cereal saccharified liquid containing a large amount of insoluble fine particles, a cereal-containing beverage with reduced roughness can be produced. The cereal saccharified liquid used in the cereal-containing beverage of the present invention may be a commercially available product. For example, OAT Saccharified Liquid S (manufactured by API Co., Ltd.), Oat Saccharified Liquid (manufactured by Gunei Chemical Industry Co., Ltd.), Concentrated Automic T (manufactured by Seisei Sangyo Co., Ltd.), Concentrated Automic A (manufactured by Seisei Sangyo Co., Ltd.), etc. can be mentioned.

[0011] (Stabilizer) Examples of the stabilizer used in the present invention include gellan gum, xanthan gum, guar gum, pectin, tamarind, etc. The stabilizer may be used alone or in combination of two or more. In the present invention, it is preferable to use gellan gum.

[0012] The content of the stabilizer in the grain-containing beverage of the present invention is preferably 0.02% by mass or more. This is because if the content of the stabilizer is less than 0.02% by mass, the roughness in the oral cavity will not be reduced, which is not preferable. Further, the content of the stabilizer is more preferably 0.02% by mass or more and 0.07% by mass or less, and even more preferably 0.04% by mass or more and 0.06% by mass or less. By setting it within this range, the roughness in the oral cavity is reduced, and it has a viscosity suitable for a grain-containing beverage and the aroma of grains, which is preferable.

[0013] (pH) The pH of the grain-containing beverage of the present invention is preferably pH 5.5 or more and pH 7.5 or less, and more preferably pH 5.8 or more and pH 6.2 or less. The pH of the grain-containing beverage can be measured using a pH meter (pH METER F-52 manufactured by HORIBA) at a product temperature of 20°C.

[0014] (Viscosity) The viscosity of the grain-containing beverage of the present invention is preferably 20 cP or more and 200 cP or less, more preferably 30 cP or more and 180 cP or less, and even more preferably 40 cP or more and 150 cP or less. If the viscosity exceeds 200 cP, the viscosity becomes high and it is difficult to drink, which is not preferable. The viscosity (cP) of the grain-containing beverage of the present invention can be measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of rotor No. 2, 60 rpm, 30 seconds, and a temperature of 6.0 to 7.5°C.

[0015] (Particle size) The 50% particle size (d50) of the insoluble fine particles in the grain-containing beverage of the present invention is preferably 53 μm or more and 60 μm or less, more preferably 54 μm or more and 58 μm or less, and even more preferably 55 μm or more and 57 μm or less. If the 50% particle size (d50) of the insoluble fine particles in the grain-containing beverage of the present invention is less than 53 μm, there will be roughness remaining in the oral cavity when eating and drinking the grain-containing beverage, which is not preferable. The 50% particle diameter (d50) of the insoluble fine particles in the grain-containing beverage can be measured using a laser diffraction / scattering particle size distribution analyzer (SALD-3100, manufactured by SHIMADZU). The particle diameter (μm) corresponding to 50% of the obtained volume-based cumulative distribution curve is defined as the 50% particle diameter (d50) of the insoluble fine particles in the grain-containing beverage.

[0016] (Other raw materials) The grain-containing beverage of the present invention can be formulated with foods, food ingredients, or food additives other than the grain saccharification liquid and the stabilizer, as long as the effects of the present invention are not inhibited. Examples of the foods, food ingredients, or food additives other than the above ingredients that can be formulated in the grain-containing beverage of the present invention include dairy products, sweeteners such as sugar and saccharides, high-intensity sweeteners such as sucralose and thaumatin, flavors, fruit juices, fruit pulps, vitamins, minerals, vegetable oils, emulsifiers, etc., but are not limited thereto.

[0017] (Method for producing a grain-containing beverage) The grain-containing beverage of the present invention can be produced by formulating a grain saccharification liquid and a stabilizer in raw material water, then homogenizing the raw material mixture at 20 MPa or more, and then sterilizing. The stabilizer is preferably added to the raw material water or the mixed liquid in which the raw material water and the grain saccharification liquid are mixed while stirring. By adding while stirring, the stabilizer can be easily dispersed in the raw material water or the mixed liquid. The raw material mixture in which the stabilizer is dispersed is preferably heated at 80°C or higher, which is the dissolution temperature of the stabilizer.

[0018] (Homogenization step or micronization step) In the method for producing a grain-containing beverage of the present invention, the homogenization treatment or micronization treatment of the raw material mix is preferably carried out under the conditions of a temperature of 50 to 70°C and a homogenization pressure of 20 MPa or more. The homogenization pressure is more preferably 20 to 50 MPa, and even more preferably 20 to 30 MPa. The homogenization treatment can be carried out using a known homogenization treatment device such as a homogenizer. Further, the homogenization treatment is aimed at micronizing the raw material mix, and as long as the object is achieved, it can be carried out using a shearing treatment device or an ultrasonic treatment device other than the above-mentioned known homogenization device.

[0019] (Sterilization step) Examples of the sterilization conditions include holding at a temperature of 90 to 150°C for 0 seconds to 10 minutes, but it is not limited thereto. Examples of the sterilization method include the HTST method, the UHT method, and the LTLT method. The equipment used for heating and sterilization in the above homogenization step or micronization step may be any of a plate heat exchanger, a tubular sterilizer, a thermos cylinder, a Joule heating device, an infusion sterilizer, an injection sterilizer, a batch sterilization using a tank, and combinations thereof, but it is not limited thereto, and any equipment that can be used for the production of ordinary beverages may be used.

[0020] (Filling and sealing step) By filling and sealing the homogenized raw material mix into a container, a grain-containing beverage filled in a container can be produced. Filling and sealing the container can be carried out by a method for filling ordinary beverages. Examples of the container for filling the grain-containing beverage of the present invention include cans, PET bottles, plastic cups, glass bottles, paper packs, and the like.

[0021] (Sensory evaluation) The sensory evaluation of the grain-containing beverage of the present invention can be carried out by the following method. 1. Roughness in the mouth In this specification, "roughness in the mouth" refers to the roughness when a grain-containing beverage is held in the mouth and swallowed. The "grittiness in the mouth" of a cereal-containing beverage can be evaluated by trained panelists blindly consuming the cereal-containing beverage. 2. Cereal aroma As used herein, "cereal aroma" refers to the aroma of cereal when a cereal-containing beverage is held in the mouth and swallowed. The "cereal aroma" of a cereal-containing beverage can be evaluated by trained panelists blindly consuming the cereal-containing beverage. 3. Ease of drinking As used herein, "ease of drinking" refers to the ease of drinking from the perspective of viscosity. The "ease of drinking" of a cereal-containing beverage can be evaluated by trained panelists blindly consuming the cereal-containing beverage.

Examples

[0022] Hereinafter, the examples of the present invention will be described in detail. However, the present invention is not limited thereto, and various improvements based on known techniques can be made. Unless otherwise specified, % is based on the total mass.

[0023] After diluting oat saccharification liquid (OAT saccharification liquid - S, manufacturer: API Co., Ltd.) with water, it was stirred at 1000 rpm using a TK mixer. While continuing the stirring, a mixed powder of gellan gum (Kelcogel LT100, manufacturer: San-Ei Gen F.F.I., Inc.) and excipient (resistant dextrin Fibersol 2, manufacturer: Matsutani Chemical Industry Co., Ltd.) was added, and further mixing and stirring were performed. Then, the raw material mix was homogenized at a homogeneous pressure of 30 MPa (20 MPa for the first stage, 10 MPa for the second stage) and a temperature of 50 - 60°C. Thereafter, the homogenized raw material mix was sterilized at a temperature of 95°C and cooled to 10°C or lower to produce Test Products 1 - 14. After storing at 7°C or lower in a cool and dark place for 1 day, the physicochemical evaluation and sensory evaluation of Test Products 1 - 14 were carried out. The blending ratios of each raw material are shown in Tables 1 - 2.

[0024] (Measurement of particle size) The 50% particle diameter (d50) of the insoluble fine particles in the grain-containing beverage was measured using a laser diffraction / scattering particle size distribution analyzer (SALD-3100, manufactured by SHIMADZU). The particle diameter (μm) corresponding to 50% of the cumulative distribution curve based on volume obtained was defined as the 50% particle diameter (d50) of the insoluble fine particles contained in the grain-containing beverage.

[0025] (Measurement of Viscosity) The viscosity (cP) of the grain-containing beverage was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of rotor No. 2, 60 rpm, for 30 seconds, and a temperature of 6.0 to 7.5°C.

[0026] (Measurement of pH) The pH of the grain-containing beverage was measured at a product temperature of 20°C using a pH meter (pH METER F-52, manufactured by HORIBA).

[0027] (Sensory Evaluation) A sensory evaluation of the prototype was conducted from the viewpoints of "grittiness in the mouth", "grain aroma", and "drinkability". 1. Grittiness in the mouth The "grittiness in the mouth" of the grain-containing beverage was evaluated by the average score of 7 trained panelists who ate the grain-containing beverage blindly. When the "grittiness in the mouth" was good, it was scored 3 points, and when it was inappropriate, it was scored 0 points on a 4-point scale. The evaluation criteria based on the average score of the 7 panelists are as follows. (Evaluation Criteria) ◎: Average score is 2.5 points or more 〇: Average score is more than 1.5 points and less than 2.5 points △: Average score is more than 0.5 points and less than 1.5 points ×: Average score is less than 0.5 points 2. Grain aroma The "grain aroma" of the grain-containing beverage was evaluated by the average score of 7 trained panelists who ate the grain-containing beverage blindly. When the "grain aroma" was good, it was scored 3 points, and when it was inappropriate, it was scored 0 points on a 4-point scale. The evaluation criteria based on the average score of the 7 panelists are as follows. (Evaluation Criteria) ◎: Average score is 2.5 or more 〇: Average score is more than 1.5 and less than 2.5 △: Average score is more than 0.5 and less than 1.5 ×: Average score is less than 0.5 3. Ease of drinking The "ease of drinking" of the grain-containing beverage was evaluated based on the average score of seven trained panelists who ate and drank the grain-containing beverage blindly. When the "ease of drinking" was good, it was scored 3 points, and when it was inappropriate, it was scored 0 points on a four-point scale. The evaluation criteria based on the average score of the seven panelists are as follows. (Evaluation criteria) ◎: Average score is 2.5 or more 〇: Average score is more than 1.5 and less than 2.5 △: Average score is more than 0.5 and less than 1.5 ×: Average score is less than 0.5

[0028] The results and discussions of the above physicochemical evaluation and sensory evaluation are shown below together with a table.

[0029]

Table 1

[0030]

Table 2

[0031] The results of blending 15% by mass of oat saccharification liquid are shown in Table 1, and the results of blending 25% by mass of oat saccharification liquid are shown in Table 2. (Roughness in the mouth) Prototype 2 felt slightly rough, while Prototypes 3 and 4 had reduced roughness and were slightly better, and Prototypes 5 to 7 had no roughness and were good. Prototypes 8 and 9 felt rough, while Prototypes 10 to 12 had reduced roughness and were slightly better, and Prototypes 13 and 14 had no roughness and were good. (Aroma of grains) Prototypes 1 to 5 had a strong aroma of oats, but Prototype 6 had a weaker aroma, and Prototype 7 had a considerably weak aroma and was unsuitable. Prototypes 8 to 12 had a strong and good aroma of oats, but Prototype 13 had a weaker aroma, and Prototype 14 had a considerably weak aroma and was unsuitable. (Ease of drinking) Prototypes 7 and 14 had high viscosities and were not suitable as beverages.

[0032] According to the above results, a grain-containing beverage formulated with oat saccharified liquid and containing 0.02% by mass or more of gellan gum has reduced roughness in the mouth, and a grain-containing beverage formulated with 0.02% by mass or more and 0.06% by mass or less of gellan gum has reduced roughness in the mouth, has an aroma of oats, and has a viscosity suitable as a beverage.

Industrial Applicability

[0033] According to the method for producing a grain-containing beverage of the present invention, a grain-containing beverage with proper manufacturing suitability as a beverage, maintaining a good flavor derived from grains, and reducing roughness when drunk can be easily produced.

Claims

1. A grain-containing beverage containing 10% by mass or more and 30% by mass or less of a grain saccharified liquid and containing 0.02% by mass or more of a stabilizer.

2. The grain-containing beverage according to Claim 1, wherein the raw material of the grain saccharified liquid contains oats.

3. The grain-containing beverage according to Claim 1 or 2, wherein the stabilizer is gellan gum.

4. The grain-containing beverage according to Claim 1 or 2, having a viscosity of 20 cP or more and 200 cP or less.

5. The grain-containing beverage according to Claim 1 or 2, wherein the 50% particle size (d50) of the insoluble fine particles in the grain-containing beverage is 53 μm or more and 60 μm or less.

6. The grain-containing beverage according to Claim 1 or 2, which is a soft drink.

7. A method for producing a grain-containing beverage, comprising a step of blending 0.02% by mass or more of a stabilizer, a step of blending 10% by mass or more and 30% by mass or less of a grain saccharified liquid, and a step of homogenizing the obtained raw material mixture under conditions of a temperature of 50 to 70°C and a pressure of 20 MPa or more.

8. The method for producing a grain-containing beverage according to Claim 7, further comprising a step of heating the raw material mixture obtained in the homogenizing step to 80°C or more.

9. The method for producing a grain-containing beverage according to Claim 8, wherein the raw material of the grain saccharified liquid contains oats.

10. The method for producing a grain-containing beverage according to any one of Claims 7 to 9, wherein the stabilizer is gellan gum.

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