JPS62130671A - Instant food solid drink - Google Patents

Abstract

PURPOSE:The titled drink, obtained by adding gelan gum to a main material of an instant food solid drink and having improved affinity for cold water, dispersion suspendibility, quality without giving a pasty feeling in drinking and eating, etc., and production characteristic. CONSTITUTION:A drink obtained by adding gelan gum in an amount of preferably 0.01-1.5wt%, based on the total amount of the instant food solid drink, gelan gum to the instant food solid drink, e.g. powdered cocoa, etc.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to an instant solid food beverage, and aims to industrially advantageously obtain an instant solid beverage with excellent quality and manufacturing operation characteristics. purpose.

In this invention, instant solid beverages include instant powdered soft drinks, powdered cocoa, shiruko, tablets, maple syrup powder, whipping cream, powdered soup, and other similar beverages.

[Problem that the invention seeks to solve]

Instant solid drinks are mainly made of sugar, glucose, etc.
It is made by adding a small amount of water, milk, etc. to this, and its characteristics are: ■ It must be in powder or granule form;
■Fast affinity with cold water, good dispersion and suspension, ■When eating and drinking,
It does not give a pasty feeling, and (2) the viscosity does not increase or drop in a short period of time when dissolved or dispersed in water.

[Failure to solve the problem]

This invention satisfies all of these characteristics. This invention will be explained below.

The main ingredients of the noodles that make up the instant solid beverage are sugar, glucose, and other ingredients, and remain the same as conventional ingredients.

Next, gellan gum is adopted.

The amount used is approximately 2% of the total amount of instant solid beverages (
weight, the same applies hereafter) or less. In this range:
Particularly amounts of 0.01 to 1.5% are useful in many cases. Of course, this amount of about 2% has no primary significance since it depends on the type and nature of the main material and other factors.

In order to produce the desired instant solid beverage, gellan gum is added to the instant solid beverage main ingredient in the above amount,
It may be mixed, granulated, and tableted according to conventional methods. The obtained product is the object of this invention.

〔Effect of the invention〕

The present invention satisfies all of the requirements that this type of instant solid beverage should have as described above. Next, we will prove this to be true through experiments.

(Incidentally, in this experimental example, parts indicate weight; the same applies hereinafter.) [Experimental example] Effect table *60 1.
180 y/' of water at 0°C was added and stirred. One tablet (12) was used.

Experimental conditions Mixed powder Sugar 2700 parts Cocoa powder 300/l Water 13011 Gums Refer to the above effect table Procedure The above gums, water, and powdered sugar were mixed and passed through a screen to form granules with a diameter of 3 mm. Heat this to 65-75°C190
Dry for a minute. I pressed the keys in one part in the order of 10 diameters.

The properties of the obtained granules were compared according to the following procedure and the results shown in the table above were obtained.

However, in the comparison, the evaluation method (scoring on a 10-point scale as described below) was based on the following criteria.

Granulation quality: 1o point: Smooth granulation.

0 points: Beautiful grains are formed Hateful.

Tablet quality: 10 points: Easy to break apart and hard to break.

0 points: Difficult to break out of style Easy to break.

Embodiments of this invention will be illustrated below.

Example 1 Powdered strained bean paste 12001iL, granulated sugar 18002,
22 parts of common salt and 15 parts of gellan gum were mixed with a mixer.

I dissolved this 1002 in 200 ygl of boiling water and made it on the spot.

Tokudashiruko had good dispersion and no precipitation of strained bean paste was observed.

However, the product made without adding gellan gum had significantly more strained bean sediment.

Example 2 Sugar 7001i11 Glucose 32. OIi'1 salt 3f
i', citric acid 272, sodium citrate 0.45'
, orange flavor 231, orange pulp 2o2, and gellan gum 52 were mixed to prepare an instant pulp powder soft drink.

When I dissolved 102 of this stuff in 150ffl of water,
The pulp was evenly dispersed and suspended, and when I drank it, there was no pasty feeling.

However, the gellan gum-free product was not palatable to drink because the pulp precipitated.

Example 3 Skimmed milk powder 201i', sugar 30F, flavoring 0.21, gellan gum 0.4? , saponin powder 0. ■? 150% water to the mixture! i' was added and shaken thoroughly to obtain an instant milkshake.

In the case where gellan gum was added, the dispersed air bubbles were uniformly dispersed, the air content was 1.00%, and the dispersed air bubbles were also well stable. No pasty feeling was exhibited.

A control sample using guar gum lli' instead of gellan gum had an air content of 30%, air bubbles disappeared quickly, and a pasty feel.

Claims (1)

[Claims] An instant food solid beverage characterized by adding gellan gum to the main ingredient of the food instant solid beverage.