Containerized beverages with ingredients

Abstract

To provide a beverage including bottled ingredient which allows a user to enjoy refreshing taste, and suppresses ingredient precipitation in drinking of the beverage, and a production method of the beverage including bottled ingredient.SOLUTION: There is provided a beverage including bottled ingredient comprising: ingredients which are insoluble solids; and a liquid part. The liquid part includes cone puree, and viscosity of the liquid part at 25°C is 500 mPa s or less, for solving above mentioned problems.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged beverage containing ingredients, a method for producing the same, and the like. [Background technology]

[0002] Many beverages containing ingredients are manufactured and sold in containers such as cans or molded plastic containers, such as corn soup with kernels, Chinese soup with ingredients, and vegetable drinks with ingredients. Consumers like these containerized beverages containing ingredients because they can be consumed directly from the container and, furthermore, the ingredients can be consumed together with the liquid portion of the beverage. Therefore, if the ingredients settle during consumption, it becomes difficult to drink the ingredients together with the liquid portion from the container, which may reduce the product value. Therefore, in containerized beverages containing ingredients, it is usually required that the ingredients contained therein are dispersed in the liquid portion and are less likely to settle.

[0003] As a technique for this purpose, for example, Patent Document 1 discloses a method for dispersing insoluble solids, which is characterized by adding 0.001 to 0.5% by weight of agar, which is a viscous substance, to a liquid food containing insoluble solids. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 7-123934 Summary of the Invention [Problem to be solved by the invention]

[0005] However, while increasing the viscosity of the liquid portion of an ingredient-containing beverage by using a viscous substance or the like can prevent the ingredients from settling during drinking, it can sometimes make the beverage less refreshing (making it difficult to drink smoothly), which means that the beverage's refreshing feeling can be reduced. Such beverages with a reduced refreshing feeling can be undesirable depending on the type or concept of the beverage.

[0006] Therefore, an object of the present invention is to provide a packaged beverage containing ingredients that is refreshing to drink and in which the ingredients are prevented from settling during drinking, and a method for producing the same. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that a containerized beverage containing ingredients, which is composed of an ingredient that is an insoluble solid and a liquid portion, wherein the liquid portion contains corn puree and furthermore the viscosity of the liquid portion at 25°C is 500 mPa·s or less, can be made to have a refreshing taste and inhibit sedimentation of the ingredients when consumed, thereby completing the present invention.

[0008] That is, the present invention provides the following (1) to (11). (1) A container-packed beverage containing ingredients, which is a beverage composed of an ingredient that is an insoluble solid and a liquid portion, and which is packed in a container, wherein the liquid portion contains corn puree, and further, the viscosity of the liquid portion at 25°C is 500 mPa·s or less. (2) A containerized beverage containing ingredients as described in (1), wherein the specific gravity of the liquid portion at 25°C is 1.05 g / L or less. (3) A containerized beverage containing ingredients according to (1) or (2), wherein the viscosity of the liquid portion is 100 mPa·s or more. (4) The containerized beverage containing ingredients according to any one of (1) to (3), wherein the liquid portion further contains processed starch. (5) The containerized beverage with ingredients according to (4), wherein the processed starch is phosphate cross-linked starch. (6) The container-packed beverage with ingredients according to any one of (1) to (5), wherein the ingredient is corn kernels. (7) The containerized beverage with ingredients described in (6), which is a containerized corn soup with kernels (corn soup with kernels). (8) The container-packed beverage with ingredients according to any one of (1) to (7), which is a canned beverage (a canned beverage with ingredients packed in a can container). (9) A method for producing a containerized beverage containing ingredients, in which a beverage composed of an ingredient that is an insoluble solid and a liquid portion is packaged in a container, the method comprising the steps of: blending the liquid portion containing corn puree; and adjusting the viscosity of the liquid portion at 25°C to 500 mPa·s or less. (10) A method for improving the refreshing feeling and inhibiting ingredient sedimentation in a packaged ingredient-containing beverage, wherein the beverage is packaged in a container and is composed of an ingredient that is an insoluble solid and a liquid portion, and the liquid portion contains corn puree and further has a viscosity of 500 mPa·s or less at 25°C. (11) A method for reducing the viscosity of a liquid portion of a packaged beverage containing ingredients while suppressing the sedimentation of ingredients, the method comprising the steps of: (a) containing corn puree in place of starch or modified starch in a liquid portion of a packaged beverage containing ingredients; and (b) reducing the viscosity of the liquid portion at 25°C to 500 mPa·s or less. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a packaged beverage containing ingredients that is refreshing to drink and in which the settling of ingredients during drinking is suppressed, as well as a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will now be described. The present invention relates to a packaged ingredient-containing beverage, which is a beverage composed of an ingredient that is an insoluble solid and a liquid portion, and is packaged in a container, wherein the liquid portion contains corn puree and further has a viscosity of 500 mPa·s or less at 25°C (hereinafter, this will also be referred to as the "packaged ingredient-containing beverage of the present invention"), as well as a method for producing the same.

[0011] First, the container-packed beverage containing ingredients of the present invention will be described. The containerized ingredient-containing beverage of the present invention is a beverage that is containerized (filled into a container) and is composed of an ingredient that is an insoluble solid and a liquid portion. The ingredient-containing beverage can be consumed directly from the container (by simply placing the container in one's mouth and drinking it). While this does not completely exclude ingredient-containing beverages that are consumed in other ways, such as beverages that are transferred to a container (such as a cup) separate from the container in which the beverage is packed and then consumed from that container, ingredient-containing beverages that are consumed directly from the container in which the beverage is packed (which are difficult to stir when drinking) are preferred because the effects of the present invention are more easily exhibited.

[0012] Specific examples of the ingredient-containing beverage include soups with ingredients (potage, chowder, Chinese soup, vegetable soup, etc.), Japanese-style soups with ingredients, vegetable beverages with ingredients, etc. However, the composition of the ingredient-containing beverage is not limited to these, and beverages with ingredients other than these may also be used as long as they contain corn puree in the liquid portion. The liquid portion and ingredients of the packaged ingredient-containing beverage of the present invention will be described in detail below.

[0013] <Liquid part> The liquid portion of the packaged ingredient-containing beverage of the present invention contains corn puree as an essential ingredient for preventing the ingredients from settling. That is, the liquid portion is prepared using corn puree as an essential raw material.

[0014] This corn puree is a puree obtained by grinding or pulverizing corn kernels using a grinder (such as a blade grinder (e.g., Comitrol manufactured by Urschel), a stone mill grinder (e.g., Masscolloider manufactured by Masuko Sangyo), a shear grinder (e.g., Chopper), or a crusher), and contains 70 to 90% by mass of water. In the case of corn puree that has been ground or pulverized after adding water, this water content does not include the amount of water added. The corn puree may also be subjected to straining or other methods to adjust the particle size after grinding or pulverization. While not limited thereto, the median diameter (median diameter of ground or pulverized particles, d50) of this corn puree is preferably 600 μm or less, more preferably 550 μm or less, and even more preferably 500 μm or less, in order to more easily achieve the effects of the present invention. Furthermore, the corn puree may be one that has been subjected to a grinding or pulverizing process and then homogenized using a homogenizer, homomixer, etc. Such frozen corn puree can also be thawed and used as a raw material. The median diameter (d50) of this corn puree was determined based on a laser diffraction / scattering particle size distribution measurement method that measures particle size distribution on a volume basis.

[0015] The variety of corn used for this corn puree is not particularly limited, but sweet varieties (normally sweet varieties) or super sweet varieties are highly preferred because they give the liquid portion a desirable sweetness. The origin of the corn is also not particularly limited.

[0016] The content (amount) of corn puree in the liquid portion of the containerized ingredient-containing beverage of the present invention can be appropriately adjusted taking into account its origin and properties (median diameter, viscosity), etc., so that the viscosity of the liquid portion at 25°C falls within the range described below. This content is not limited, but may be, for example, 30 g / L or more, 40 g / L or more, 50 g / L or more, or 60 g / L or more. The upper limit is also not limited, but may be, for example, 300 g / L or less, 280 g / L or less, 250 g / L or less, 230 g / L or less, or 200 g / L or less. The corn puree content here refers to the mass of corn puree used as a raw material to prepare 1 L of the liquid portion, i.e., the amount blended. Note that if the corn puree content in the liquid portion is too low, the ingredient sedimentation suppression effect tends to be less pronounced. Also, if the corn puree content in the liquid portion is too high, the viscosity of the liquid portion tends to be higher.

[0017] Furthermore, if the liquid portion of the packaged ingredient-containing beverage of the present invention contains processed starch together with the corn puree, this allows for adjustment of subtle differences in the effect due to differences in the origin of the corn puree, etc., and facilitates further enhancement of the ingredient sedimentation inhibitory effect. This processed starch is starch that has been subjected to at least one processing treatment selected from chemical processing, physical processing, and enzymatic processing, and is not particularly limited as long as it is edible. Specific examples include chemically processed processed starches such as oxidized starch, acetylated oxidized starch, acetate starch, and phosphate cross-linked starch, and physically processed processed starch such as moist heat-treated starch. In particular, it is more preferable to include phosphate cross-linked starch (one or more selected from the group consisting of phosphate cross-linked starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch) in the liquid portion, as this facilitates enhancing the ingredient sedimentation inhibitory effect of the corn puree and has high resistance to retort sterilization. The type (origin) of starch used in this processed starch is not limited, and examples include cereal starch, potato starch, bean starch, etc. More specifically, examples include corn starch, tapioca starch, potato starch, glutinous rice starch, etc.

[0018] The content (amount) of processed starch in the liquid portion of the packaged ingredient-containing beverage of the present invention may be appropriately adjusted so that the viscosity of the liquid portion containing corn puree at 25°C falls within the range described below. This content (amount) is not limited, but may be, for example, 5 g / L or more, 10 g / L or more, or 15 g / L or more. The upper limit is also not limited, but may be, for example, 40 g / L or less, 35 g / L or less, 30 g / L or less, or 25 g / L or less. The content of processed starch here refers to the mass of processed starch used as a raw material to prepare 1 L of the liquid portion, i.e., the amount. If the content of processed starch in the liquid portion is too low, it tends to be difficult to enhance the effect of the corn puree in suppressing ingredient sedimentation. If the content of processed starch in the liquid portion is too high, the viscosity of the liquid portion tends to be high.

[0019] Furthermore, the ratio (mass ratio of blended amounts) of corn puree to processed starch in the liquid portion of the packaged ingredient-containing beverage of the present invention is preferably such that the amount of corn puree is equal to or greater than the amount of processed starch, and particularly preferably such that the amount of corn puree is 1 to 40 parts by mass, more preferably 1.2 to 10 parts by mass, or even more preferably 1.5 to 5 parts by mass, per 1 part by mass of processed starch. This is because the effect of inhibiting the settling of ingredients (synergistic effect of the corn puree and the processed starch) is more likely to be enhanced.

[0020] In addition to the corn puree and modified starch described above, the liquid portion of the containerized ingredient-containing beverage of the present invention may further contain ingredients commonly used in beverages such as soups, provided that the ingredients do not significantly affect the effects of the present invention. Examples of such ingredients include salt (e.g., refined salt), sugars (e.g., sugar, liquid sugar), starches (unprocessed starches), dairy products (e.g., raw milk, skim milk, cream), foods containing milk as a primary ingredient, extracts (e.g., meat extract, seafood extract, vegetable extract, fruit extract), purees other than corn puree (e.g., vegetable puree, fruit puree), spices, oils and fats, seasonings (e.g., monosodium glutamate, monosodium inosinate), sweeteners, flavorings, antioxidants, emulsifiers, acidulants (e.g., citric acid, malic acid), colorings (e.g., caramel color, gardenia color), and thickeners other than modified starch (e.g., xanthan gum). These raw materials may contain insoluble solids that are not in the form of ingredients (for example, fine particles of spices, etc.) Furthermore, water (pure water, etc.) may be used as needed.

[0021] It should be noted that when the viscosity of the liquid portion at 25°C is within the range described below, it is difficult to suppress ingredient sedimentation simply by using the above-mentioned starch, modified starch, or other thickeners as ingredients of the liquid portion. Therefore, even when these ingredients are included in the liquid portion of the packaged ingredient-containing beverage of the present invention, it is necessary to include the above-mentioned corn puree. Furthermore, by including this corn puree, ingredient sedimentation can be suppressed even when the amount of starch or other ingredients used is reduced. For example, the liquid portion of the packaged ingredient-containing beverage of the present invention can be one in which part or all of the starch or modified starch is replaced with corn puree (i.e., the amount of starch or modified starch blended is reduced from the previous setting, and corn puree is added in an amount equal to or greater than the reduced amount). Furthermore, the liquid portion containing this corn puree does not need to further contain an additive capable of suppressing ingredient sedimentation.

[0022] Furthermore, if the liquid portion of the containerized ingredient-containing beverage of the present invention is a corn soup containing corn puree, or a corn soup containing corn puree and processed starch, the effects of the present invention can be exerted and the flavor is likely to be excellent, which is very suitable. Note that this "corn soup" refers to a liquid soup made primarily from corn (e.g., corn puree) and having a corn flavor, and also includes corn potage soup thickened within the viscosity range described below. Furthermore, the "main ingredient" refers to the ingredient used in the largest amount among the ingredients other than water.

[0023] The liquid portion of the packaged ingredient-containing beverage of the present invention, which uses the above-described ingredients, has a viscosity of 500 mPa·s or less at 25°C. This results in a beverage that is refreshing to drink. This viscosity at 25°C is preferably 450 mPa·s or less, more preferably 400 mPa·s or less, and even more preferably 350 mPa·s or less. The packaged ingredient-containing beverage of the present invention is characterized in that, while the liquid portion has a viscosity at 25°C within this range, the corn puree or corn puree and processed starch contained therein suppresses settling of the ingredients during consumption. This viscosity is measured using a commercially available B-type viscometer (for example, TVB-10 manufactured by Toki Sangyo Co., Ltd., with a No. 2 rotor) at a temperature of 25°C, a rotation speed of 30 rpm, and a measurement time of 1 minute (the same applies hereinafter).

[0024] Furthermore, the lower limit of the viscosity of the liquid portion at 25°C is preferably 100 mPa·s or more, more preferably 120 mPa·s or more, even more preferably 125 mPa·s or more, even more preferably 130 mPa·s or more, even more preferably 135 mPa·s or more, and even more preferably 140 mPa·s or more. This is because it is easier to suppress settling of the ingredients, and this effect is particularly more pronounced when the liquid portion does not contain modified starch.

[0025] Furthermore, the specific gravity (specific gravity at 25°C) of the liquid portion of the packaged ingredient-containing beverage of the present invention is preferably 1.05 g / L or less, and even more preferably 1.043 g / L or less. The specific gravity of the liquid portion may be less than 1.04 g / L or may be 1.035 g / L or less. This is because it is easy to suppress an increase in the sweetness and calories of the liquid portion, thereby making it easy to further improve the refreshing feeling of the packaged ingredient-containing beverage of the present invention. In other words, by setting the specific gravity of the liquid portion within the above range, the packaged ingredient-containing beverage of the present invention becomes smoother and easier to drink. Furthermore, the packaged ingredient-containing beverage of the present invention is characterized in that, even when the specific gravity of the liquid portion is within this range and the viscosity at 25°C is within the above range, the corn puree or corn puree and processed starch contained therein suppresses settling of the ingredients during consumption. The specific gravity of the liquid portion is the mass (g) per unit volume (L) of the liquid portion at 25°C, and is measured using, for example, a commercially available hydrometer (such as a density hydrometer manufactured by Kyoto Electronics Manufacturing Co., Ltd.) or a measuring flask.

[0026] <Ingredients> The insoluble solid ingredient contained in the containerized ingredient-containing beverage of the present invention is not limited as long as it has the form of an ingredient, and examples thereof include vegetables (corn kernels, carrots, potatoes, pumpkin, etc.), beans (soybeans, adzuki beans, etc.), grains (rice, wheat, etc.), mushrooms (shiitake, maitake, mushrooms, etc.), seaweed (wakame seaweed, kelp, etc.), processed meat products (minced meat, diced meat, etc.), processed seafood products (fish balls, fish paste, etc.), fruits (apples, pineapples, etc.), or any one or more of these cut into any size (e.g., diced). Furthermore, the ingredient may be a shaped product using a gelling agent such as agar or sodium alginate, or a capsule.

[0027] The shape and size of the ingredient are not particularly limited. Examples of the shape of the ingredient include a cube (approximately cube, dice-shaped), a rectangular parallelepiped (approximately rectangular parallelepiped), a sphere (approximately spherical), an ellipsoid (approximately ellipsoid), and an irregular shape. Examples of the size of the ingredient include a maximum length (the longest linear distance between two points on the surface of the shape) of 2 mm to 30 mm, further 2 mm to 25 mm, and even 2 mm to 20 mm. For example, in the case of a cube, the length of one side is 2 mm to 20 mm, and in the case of a sphere, the diameter is 2 mm to 20 mm.

[0028] Furthermore, the containerized ingredient-containing beverage of the present invention is characterized in that it exhibits an ingredient settling suppression effect even when the specific gravity of the ingredient (specific gravity at 25°C) is greater than the specific gravity of the liquid portion described above. For example, when the specific gravity of the liquid portion is 1.05 g / L or less, even if the beverage contains an ingredient with a specific gravity greater than 1.05 g / L, it exhibits an ingredient settling suppression effect. The specific gravity of the ingredient may be 1.06 g / L or more, or 1.07 g / L or more. The upper limit of the ingredient specific gravity is not limited, but may be 1.10 g / L or less, or even 1.08 g / L or less, or even 1.07 g / L or less, or even 1.06 g / L or less. The specific gravity of the ingredients is the mass (g) per unit volume (L) at 25°C, and is a value measured using a measuring flask or the like using the ingredients (which may have been pre-treated, such as crushed or ground, if necessary).

[0029] In addition, it is preferable that the ingredient be corn kernels because of the compatibility of flavor with the liquid portion containing the corn puree and the effect of the present invention being more easily exhibited, and it is even more preferable that the ingredient be corn kernels and the liquid portion be corn soup, i.e., the packaged ingredient-containing beverage of the present invention is corn soup with kernels (corn soup beverage with corn kernels).As for the variety of this kernel corn, it is preferable to use sweet or super sweet varieties for the same reasons as for the corn puree.

[0030] The content ratio of ingredients to liquid portion in the packaged ingredient-filled beverage of the present invention may be appropriately designed from the viewpoints of the balance of flavors between the ingredients and the liquid portion, drinking response, ease of drinking, suitability for production, etc., and is preferably designed so that the mass ratio at the time of drinking is ingredients:liquid portion = 1:5 to 65, more preferably ingredients:liquid portion = 1:7 to 37, and even more preferably ingredients:liquid portion = 1:9 to 18. Taking a canned beverage product (contents: 190 g) such as canned kernel corn soup as an example, the amount of ingredients (kernel corn, etc.) per can is preferably 3 to 30 g, more preferably 5 to 25 g, and even more preferably 10 to 20 g.

[0031] The containerized ingredient-filled beverage of the present invention is one in which the liquid portion and ingredients are packed (filled) into a container. From the viewpoint of ease of storage and distribution, it is preferably one that is filled into a container and sealed, and more preferably one that is sterilized and can be distributed at room temperature. Examples of sealed containerized ingredient-filled beverages that can be distributed at room temperature include canned beverages (in steel cans, aluminum cans, etc.) that have been retort sterilized, but they may also be ones that are filled and sealed in a molded plastic container that is retort-resistant and then retort sterilized. While not limited to this, if the containerized ingredient-filled beverage of the present invention is a canned beverage (a canned beverage with ingredients packed in a can container), the ingredients are less likely to remain at the bottom of the can when consumed directly from the can, making it preferable. In particular, the effects of the present invention are more easily achieved in the case of canned beverages that are consumed directly from a can with a drinking spout (canned beverages that are less likely to be stirred when consumed). In addition, the containerized beverage containing ingredients of the present invention may be a containerized beverage containing ingredients for chilled distribution that has been heat-sterilized and packed into a container (for example, a beverage containing ingredients packed in a molded plastic container with a drinking spout).

[0032] Next, the method for producing the containerized ingredient-containing beverage of the present invention will be described in detail.

[0033] The containerized ingredient-containing beverage of the present invention can be produced by a method including the steps of preparing a liquid portion containing corn puree and adjusting the viscosity of the liquid portion at 25°C to 500 mPa·s or less. These steps may be performed simultaneously (i.e., the same step). In the step of preparing a liquid portion containing corn puree, the liquid portion may be prepared using the corn puree and the aforementioned ingredients. The method may also include other steps, such as a specific gravity adjustment step and steps commonly used in the production of containerized ingredient-containing beverages (e.g., homogenization step, sterilization step), and may further include any optional steps within the scope of not significantly affecting the effects of the present invention. Furthermore, the method of filling the container with the ingredient and the liquid portion (e.g., container filling step, sealing step) may be performed by a known method.

[0034] For example, when canned corn soup with kernels is produced, water, salt, sugar, seasonings, modified starch, etc. are added to corn puree to adjust the viscosity, followed by heat treatment (heating and stirring treatment), and if necessary homogenization treatment to prepare a corn soup preparation, which is then filled into can containers such as steel cans together with the kernel corn as an ingredient and sealed (sealed).Then, the can can be retort sterilized under known retort sterilization conditions, for example, at 120 to 130°C for 4 to 60 minutes, to make it suitable for distribution at room temperature.

[0035] When producing containerized corn soup containing kernels for chilled distribution, a hot packing method may be used in which a corn soup preparation prepared in the same manner as above is filled into a plastic molded container together with kernel corn while maintaining the product temperature after the heat treatment.

[0036] The containerized beverage containing ingredients of the present invention, which has the above-described configuration, is refreshing to drink because the viscosity of the liquid portion is maintained relatively low, and furthermore, the liquid portion containing corn puree prevents the ingredients from settling, making it easy to drink both the ingredients and the liquid portion from the container when drinking, making it extremely suitable.

[0037] The present invention can also be said to provide a method for improving the refreshing feeling and suppressing ingredient sedimentation in a packaged ingredient-filled beverage, which is a packaged beverage composed of ingredients that are insoluble solids and a liquid portion, by incorporating corn puree into the liquid portion and further adjusting the viscosity of the liquid portion at 25°C to 500 mPa s or less. It can also be said to provide a method for reducing the viscosity while suppressing ingredient sedimentation in a packaged ingredient-filled beverage, which is characterized by incorporating corn puree into the liquid portion as a replacement for starch or modified starch (in an amount equal to or greater than the amount reduced) and adjusting the viscosity of the liquid portion at 25°C to 500 mPa s or less.

[0038] Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. [Example]

[0039] Example 1 Each raw material was mixed, dispersed, and stirred in water to the contents (compound amounts) shown in Table 1 below to obtain various soup preparations that would serve as the liquid portion of the beverage. Each of the resulting soup preparations was then heated to 92°C, and 176 g of each soup preparation maintained at this temperature was filled into a steel can along with 14 g of IQF whole kernel corn (individual quick frozen whole kernel corn, specific gravity 1.0675 g / L) as the filling material, and the can was then seamed. These were then subjected to retort sterilization at 120-130°C for 4-60 minutes to produce canned beverages containing whole kernel corn (190 g capacity) for Samples 1-14. The specific gravity of the kernel corn mentioned above is assumed to be approximately the same as the specific gravity of the kernel itself, and is the value measured when the kernel corn was pureed and placed in a 200 ml measuring flask at 25°C.

[0040] Next, 24 hours after retort sterilization, each sample was shaken well and opened, and the entire contents of the beverage containing corn kernels were poured into a clear plastic cup (12 oz.). Three marks (lines approximately parallel to the liquid surface) were made on the outer surface of the plastic cup, spaced 10-20 mm apart, 20 mm below the liquid surface of the beverage containing corn kernels. The beverage containing corn kernels in the plastic cup was then mixed about five times with a spatula to disperse the corn kernels. One kernel of corn was then placed at each of the three marks. Five minutes later, the distance each kernel sank (distance downward from the mark) was measured to evaluate the degree of corn kernel sedimentation (sedimentation inhibition).

[0041] The precipitation inhibition evaluation was performed according to the following criteria. ◎: All three grains of corn settled within 10 mm ○: At least one of the three cones had a sedimentation size of 10 mm or less, and all three cones had a sedimentation size of less than 20 mm. ×: The kernel corn settled in at least one of the three places for 20 mm or more.

[0042] The viscosity (mPa s) of the liquid portion of each sample (liquid portion after retort sterilization) at 25°C was measured using a Brookfield viscometer (Toki Sangyo Co., Ltd. TVB-10, No. 2 rotor, rotation speed 30 rpm, measurement time 1 minute). Furthermore, the specific gravity (g / L) of the liquid portions of Samples 6 and 10 was also measured at 25°C using a 200 ml measuring flask. These results are shown in Table 1 below.

[0043] [Table 1]

[0044] The details of each raw material in Table 1 above are as follows: Modified starch 1: Hydroxypropylated phosphate cross-linked starch, derived from tapioca starch Modified starch 2: Phosphate cross-linked starch, derived from glutinous rice starch Modified starch 3: Hydroxypropylated phosphate cross-linked starch, derived from tapioca starch (the degree of phosphate cross-linking (the number of phosphate ester bonds formed) differs from modified starch 1) Modified starch 4: Hydroxypropylated phosphate cross-linked starch, derived from potato starch Modified starch 5: Hydroxypropylated phosphate cross-linked starch, derived from waxy corn starch Frozen corn puree 1: median diameter 500 μm, USA Thickener: Xanthan gum (San-Ace, manufactured by San-Ei Gen F.F.I. Co., Ltd.)

[0045] These results indicated that samples containing corn puree in addition to modified starch in the liquid portion (Samples 2, 4, 6, 9, 10, 12, and 14) were canned corn-based beverages (canned corn soup with kernels) that suppressed kernel corn settling despite having a liquid viscosity of 500 mPa·s or less. All of these samples were refreshing and drinkable. On the other hand, samples without corn puree in the liquid portion (Samples 1, 3, 5, 7, 8, 11, and 13) did not sufficiently suppress kernel corn settling. This indicates that the inclusion of corn puree is necessary to suppress the settling of ingredients in a liquid portion with a relatively low viscosity. Furthermore, the results of Samples 8–10 also revealed that the effect of suppressing kernel corn settling was enhanced when corn puree was added as a replacement for modified starch (by increasing the ratio of corn puree to modified starch).

[0046] Furthermore, the specific gravity data for the liquid portions of Samples 6 and 10 indicated that the sedimentation-inhibiting effect of the kernel corn was not due to an increase in the specific gravity of the liquid portion.The specific gravity of the liquid portions of the other samples (Samples 2, 4, 9, 12, and 14) was also estimated to be similar, as the specific gravity of the liquid portion at 25°C was estimated to be 1.035 g / L or less based on the specific gravity data for aqueous solutions containing each ingredient alone after retort sterilization.

[0047] Example 2 Canned beverages containing kernel corn (190 g capacity) for Samples 21 to 29 were prepared in the same manner as in Example 1, except that the raw materials were used in the amounts shown in Table 2 below. The degree of settling of the kernel corn (sedimentation suppression) was evaluated in the same manner as in Example 1, and the viscosity of the liquid portion of each sample at 25°C was also measured in the same manner. The results are shown in Table 2 below.

[0048] [Table 2]

[0049] The details of frozen corn purees 2 and 3 in Table 2 above are as follows: Processed starch 3 and frozen corn puree 1 are the same as those in Example 1. Frozen corn puree 2: median diameter 350 μm, New Zealand Frozen corn puree 3: median diameter 350 μm, product of Thailand

[0050] These results indicate that Samples 22 to 29, which contain corn puree and modified starch in the liquid portion, are canned beverages containing kernel corn (canned corn soup) with liquid viscosities of 500 mPa·s or less and suppressed kernel corn settling, even though the origin and median diameter of the corn puree they contain differ. All of these samples were refreshing beverages that could be drunk. On the other hand, Sample 21 (a sample containing modified starch but no corn puree), whose liquid viscosity exceeded 500 mPa·s, was not refreshing and could not be drunk.

[0051] Example 3 Canned beverages containing kernel corn (canned kernel corn soup, content: 190 g) for Samples 31 to 33 were prepared in the same manner as in Example 1, except that the raw materials were used in the amounts shown in Table 3 below. The frozen corn puree 1 used was the same as in Example 1. The degree of settling of the kernel corn was evaluated in the same manner as in Example 1, and the viscosity of the liquid portion of each sample at 25°C was measured. The specific gravity of the liquid portion of Samples 31 and 33 at 25°C was also measured in the same manner. The results are shown in Table 3 below.

[0052] [Table 3]

[0053] These results indicated that Samples 31 to 33 were canned beverages containing kernel corn (canned kernel corn soup) in which the settling of kernel corn was suppressed, even though they did not contain modified starch. It was also revealed that this effect of suppressing the settling of kernel corn was not due to an increase in the specific gravity of the liquid portion. Furthermore, all of these samples were refreshing beverages that could be drunk.

[0054] Example 4 Canned beverages with ingredients (canned corn soup) were prepared in the same manner as in Example 1, using 6.4 mm diced potatoes, 10 mm diced carrots, or 10 mm diced pumpkin (all values indicate the length of one side) as substitutes for kernel corn. Specifically, the ingredients were first mixed and dispersed in water to a content (amount) of 12 g / L of processed starch 1, 90 g / L of frozen corn puree 1, 40 g / L of granulated sugar, and 6.5 g / L of refined salt, followed by stirring, to obtain a soup preparation. The resulting soup preparation was then heated to 92°C, and 176 g of the soup preparation maintained at this temperature and 14 g of one of the ingredients listed above were filled into a steel can and seamed. These were then retort sterilized at 120 to 130°C for 4 to 60 minutes to produce three types of canned beverages with ingredients (190 g capacity).

[0055] Next, the degree of sedimentation of each ingredient was evaluated in the same manner as in Example 1. The viscosity of these liquid portions at 25°C was also measured in the same manner as in Example 1. As a result, it was found that the viscosity of the liquid portion of all samples at 25°C was 265 mPa·s, making them refreshing to drink, and that sedimentation of all ingredients was suppressed, just like that of kernel corn (sedimentation suppression evaluation was rated as ◎).

Claims

1. A container-packed beverage containing ingredients, the beverage being composed of an ingredient that is an insoluble solid and a liquid portion, The ingredient is one or more selected from the group consisting of kernel corn, potatoes having a maximum length of 2 mm or more and 20 mm or less, carrots having a maximum length of 2 mm or more and 20 mm or less, and pumpkins having a maximum length of 2 mm or more and 20 mm or less, The liquid portion contains corn puree, and the liquid portion has a viscosity of 100 mPa·s or more and 500 mPa·s or less at 25°C and a specific gravity of 1.05 g / L or less at 25°C.

2. The packaged ingredient-containing beverage according to claim 1 , wherein the liquid portion further contains processed starch.

3. The packaged beverage with ingredients according to claim 2, wherein the modified starch is a phosphate cross-linked starch.

4. The packaged beverage with ingredients according to any one of claims 1 to 3, which is a packaged corn soup with kernels.

5. The containerized beverage with ingredients according to any one of claims 1 to 4, which is a canned beverage.

6. A method for producing a containerized beverage with ingredients, the method comprising packaging a beverage comprising one or more insoluble solid ingredients selected from the group consisting of kernel corn, potatoes having a maximum length of 2 mm or more and 20 mm or less, carrots having a maximum length of 2 mm or more and 20 mm or less, and pumpkins having a maximum length of 2 mm or more and 20 mm or less, and a liquid portion, A method for producing a containerized beverage containing ingredients, comprising: a step of blending the liquid portion containing corn puree; and a step of adjusting the viscosity of the liquid portion at 25°C to 100 mPa·s or more and 500 mPa·s or less, and the specific gravity at 25°C to 1.05 g / L or less.

7. A containerized beverage containing ingredients is packaged in a container, and the beverage is composed of one or more insoluble solid ingredients selected from the group consisting of kernel corn, potatoes having a maximum length of 2 mm to 20 mm, carrots having a maximum length of 2 mm to 20 mm, and pumpkins having a maximum length of 2 mm to 20 mm, and a liquid portion. The method for improving the refreshing feeling and inhibiting ingredient sedimentation in a containerized beverage containing ingredients is characterized in that the liquid portion contains corn puree, and the viscosity of the liquid portion at 25°C is set to 100 mPa·s to 500 mPa·s and the specific gravity at 25°C is set to 1.05 g / L or less.

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