JP2014068581A - Cocoa beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To add a vegetable food or milk-based raw material to a cocoa raw material and give a good taste as a favorite beverage while maintaining a pH of 4 to 6 and maintaining a stable property. Development of a new cocoa beverage was a technical issue.
SOLUTION: A beverage in which a cocoa raw material and a sweetener are dissolved in water, further mixed with a plant-based food material as a main additive, and blended, and the plant-based food itself or added separately. It is characterized in that the pH value is adjusted to a range of 4 to 6 with an additive.
[Selection figure] None

Description

  The present invention relates to a cocoa beverage, and more particularly, to a cocoa beverage that contains cocoa powder, a fruit raw material, a saccharide, and an oligosaccharide and has a specific flavor obtained by adjusting the pH to 4-6.

Cocoa beverages made from cocoa beans are prepared by dissolving cocoa powder in water together with sweeteners such as sugar, milk ingredients (milk, whole milk powder, skimmed milk powder, and other dairy products), flavors, etc. Yes, containers such as beverage cans are filled, sterilized and commercialized.
Such a normal cocoa beverage is an aqueous solution prepared by dissolving it in water together with a sweetener such as sugar, a milk-based raw material, a fragrance, etc. as a raw material, so its pH changes from 6 to 7, and its flavor is The bitterness derived from roasted cacao, the sweetness of sugar, and the flavor of milk components are well-balanced.

Moreover, as a cocoa drink with a characteristic, there are those in which a fruit fragrance is added or a fruit raw material is blended (see Non-Patent Documents 1 and 2). Such a cocoa beverage has a relatively small amount of fruit flavors and fruit raw materials, and thus has a pH of 6 to 7 and has a flavor adjusted for a balance between sweetness and bitterness. However, the flavor was relatively mediocre and the characteristics of the fruit juice were not felt so much, and it did not leave the cocoa drink area.
Although it is possible to lower the pH, in this case, the cocoa-derived taste is strongly felt due to the presence of the acidic substance, and especially when the pH is 6 or less, the enhanced taste is combined with the sour taste and astringency. Because it became possible to feel, it had become a flavor that does not match the taste beverage.
Further, when a milk-based raw material is added to the cocoa beverage, the milk component is separated by lowering the pH, and the properties become unstable so that the quality as a product cannot be maintained.

Meiji Co., Ltd., Recipe, Arrange Recipe, Strawberry Cocoa Frappuccino, Internet <URL: http://www.meiji.co.jp/blog4/arrange-recipe/milk-cocoa/5044.html>

Cookpad to enjoy everyday dishes, this drink also hot drink banana cocoa, Internet <URL: http://cookpad.com/recipe/663003>

  The present invention has been made in consideration of such a background, and while adding a vegetable food material and a milk-based material to a cocoa raw material and giving a sour taste at a pH of 4 to 6, it is good as a favorite beverage. The technical challenge is to develop a new cocoa beverage that has a flavor and can maintain stable properties.

  That is, the cocoa beverage according to claim 1 is a beverage in which a cocoa raw material and a sweetener are dissolved in water, and further mixed with a plant-based food material as a main additive food, and the plant-based food itself Alternatively, the pH value is adjusted to a range of 4 to 6 by an acid induction additive added separately.

  The cocoa beverage according to claim 2 is characterized in that, in addition to the above-mentioned requirements, the plant-based food material as the main additive food is a fruit raw material.

  Furthermore, the cocoa beverage according to claim 3 is characterized in that, in addition to the above requirements, a dairy raw material is blended as a secondary additive.

  The cocoa beverage according to claim 4 is characterized in that, in addition to the above requirements, part or all of the sweetener is an oligosaccharide.

  The cocoa beverage according to claim 5, in addition to the above requirements, the fruit raw material is berries, peaches, citrus fruits, bananas, apples, pears, melons, tropical fruits, cherries It is characterized by being one kind or plural kinds of grapes and grapes.

  The cocoa beverage according to claim 6 is characterized in that, in addition to the above requirements, the fruit material in a drink-optimized state is in a puree form, a powder form, or a powder form.

  In addition to the above requirements, the cocoa beverage according to claim 7 should have a blending amount per kg of cocoa beverage of 5 to 20 g of the cocoa powder and 1 to 1000 g of the fruit raw material (as a straight fruit juice blend). Is a feature.

  The cocoa beverage according to claim 8 is characterized in that, in addition to the requirements according to claim 3, 4, 5, 6 or 7, the milk-based material is one or both of animal milk and vegetable fat. It consists of features.

  Furthermore, the cocoa beverage according to claim 9 is characterized in that, in addition to the requirements according to claim 3, 4, 5, 6, 7 or 8, the milk-based material has stability at pH 4-6. It consists of

Furthermore, in addition to the requirements of claim 3, 4, 5, 6, 7, 8, or 9, the cocoa beverage of claim 10 has a blending amount per kg of cocoa beverage of 1 to 29 g ( It is characterized by the fact that it is a milk solid content).
The above problems can be solved by using the configuration of the invention described in each of the claims as a means.

  According to the present invention, vegetable ingredients and milk-based ingredients are added to the cocoa ingredients, and while providing a sour taste with a pH of 4 to 6, it exhibits a novel and good flavor as a favorite beverage and maintains stable properties. New cocoa beverages that can be delivered to the market.

  The best mode for carrying out the present invention is as follows. However, the following embodiments can be appropriately modified within the scope of the technical idea of the present invention.

  The cocoa beverage of the present invention is a beverage in which a cocoa raw material and a sweetener are dissolved in water, and further mixed with a plant-based food material as a main additive food, and the plant-based food material itself or separately added The pH value is adjusted in the range of 4 to 6 with the acidic induction additive.

First, the cocoa raw material means cocoa mass obtained by fermenting and roasting cocoa beans, removing seed coats and germs, and grinding, and cocoa powder obtained by degreasing the cocoa mass. The cocoa powder contains about 11 to 23% fat.
In addition, as a cocoa raw material, you may make it use the paste-form thing which knead | mixed cocoa powder with water etc.
By the way, there are two types of cocoa powder manufacturing methods: the broma process method and the Dutch process method shown below.
First, the broma process is a process in which cacao mass is squeezed hydraulically, and the resulting cocoa powder is more reddish than a so-called chocolate color and feels bitter and sour.
On the other hand, the Dutch process is a process of neutralizing with alkali, and the cocoa powder produced by this process has a milder flavor and aroma than the cocoa powder produced by the broma process. It will be close to chocolate color. Incidentally, the cocoa powder produced by the Dutch process is more suitable for ice cream, hot chocolate, baked goods, etc. than cocoa drinks.

Next, as the sweetener, oligosaccharide, granulated sugar or the like is used.
In addition, oligosaccharides have a strong egg taste depending on the combination of acidity and bitterness of cocoa powder when the pH of the cocoa drink is lowered (the acupuncture contained in vegetables, etc. It has been confirmed that an unpleasant taste that feels rough on the tongue (different from bitterness) can be felt, but this can be reduced by the masking effect of the oligosaccharide. Such mitigation can be achieved by canceling the taste with sweetness because oligosaccharides feel slower in sweetness than sugars with low molecular weight, such as granulated sugar, and sweetness develops at the timing of feeling taste. Effect. The types of oligosaccharides include nigerooligosaccharide, trehalose, maltooligosaccharide, isomaltoligosaccharide, β-glucooligosaccharide, fructooligosaccharide, dairy oligosaccharide, raffinose, coupling sugar, galactooligosaccharide, gentigooligosaccharide, cyclodextrin, etc. These can be adopted.

Next, examples of the plant-based food material as the main additive food include fruits, vegetables, herbs, and bark.
First, as the fruits, so-called fruits (in the narrow sense, only those that become trees are used, and this definition is also used by the Ministry of Agriculture, Forestry and Fisheries. In addition, perennial edible fruits may be defined as fruits). The following is mentioned as an example.
In addition, in this specification, vegetables that can be eaten like fruits (in the Ministry of Agriculture, Forestry and Fisheries, vegetables that can be eaten like fruits are classified and distinguished from fruity vegetables. Examples: strawberries, watermelons, and melons) are also fruits. Shall be treated as
The fruits include berries (strawberry, raspberry, blueberry, cranberry, etc.), peaches (peach, li, apricot, etc.), citrus (orange, orange, summer orange, lemon, lime, grapefruit, kumquat, etc.), bananas (Bananas), apples, pears (pears, pears, etc.), melons (melons, watermelons, etc.), tropical fruits (durian, mango, mangosteen, acerola, avocado, dragon fruit, passion fruit, pineapple, banana, Papaya, guava, lychee, coconut, date palm, etc.), cherries (sakura peach, sweet cherry, etc.), grapes (muscat, etc.) and the like.
In addition, karin, oysters, cassis, figs, loquat, and the like can also be made into fruits as plant-based ingredients as the main additive ingredients.

  Moreover, tomatoes, carrots, pumpkins, etc. are mentioned as vegetables which are plant-based ingredients as the main additive ingredients.

  Furthermore, mint, rosehip, hibiscus, lemongrass etc. are mentioned as herbs which are plant-based foodstuffs as the main additive foodstuff.

  Furthermore, examples of the bark which is a plant-based food material as the main additive food include cinnamon, Angostura, kina, and sassafras.

  The drinking optimization means that the consumer can drink without a sense of incongruity, considering the touch of the tongue and over the throat, in order to eliminate the presence of plant-based materials On the other hand, when the presence of the plant material is emphasized, it is assumed to be in the form of a powder or a granule.

Examples of the acidic induction additive include liquid or powdered citric acid, malic acid and the like, and the pH value of the cocoa beverage to which the acidic induction additive is added is adjusted to a range of 4-6. And
In addition, some of the plant-based foods themselves have the same pH-adjusting ability as the acid-inducing additive. For example, lemon (pH 2), other citrus fruits, peach (peach), strawberry (strawberry), tomato, grape , Pineapple, kiwifruit, etc.

Moreover, it is also possible to provide a flavor and mellowness by mix | blending milk-type raw materials (animal milk etc.) as a subsidiary additive with the cocoa drink of this invention, and such milk-type raw materials are pH 4-6. It is necessary to have stability. The main ones are preferably milk-based raw materials that are stable at pH 4-6, such as fermented milk and sour cream, but the raw materials that do not have acidity processed to have stability at pH 4-6 by emulsion stabilization technology should be used. May be.
The state of the milk-based raw material may be liquid, concentrated (condensed), or powdered. Furthermore, you may employ | adopt the thing of the state of liquid or solid fermented milk.
By the way, it is also possible to treat those using vegetable fat, for example, creaming powder added to coffee, coconut milk, soy milk and the like as a milk-based raw material as a secondary additive.
Furthermore, starch, a thickening stabilizer (pectin), etc. can also be employ | adopted as a secondary additive.

And the compounding quantity per 1 kg of cocoa drinks is 5 to 20 g of the cocoa powder and 1 to 1000 g of the fruit raw material (as a straight fruit juice equivalent).
Moreover, when the said milk-type raw material was mix | blended, the compounding quantity per 1 kg of cocoa drinks was 1-29g (as milk solid content).
Furthermore, when the sweetener was an oligosaccharide, the blending amount per kg of cocoa drink was 1 to 20 g.

  Hereinafter, an example of the blending amount of sweetener, plant-based food, acid-inducing additive (described as acidulant in the table) per 1 kg of cocoa beverage and analysis values thereof will be shown.

[Example 1 of peach] (Peach fruit juice 30%)

[Example 2 of peach] (Peach fruit juice 20%)

[Apple example 1] (Apple juice 30%)

[Apple Example 2] (Apple juice 20%)

[Example of banana] (banana juice 30%)

[Example 1 of Strawberry] (Strawberry juice 30%)

[Example 2 of strawberry] (Example of using strawberry juice 30%, fermented milk as a milk-based material)

[Sensory test results of Examples]
Subsequently, the sensory comparison test of the said Example is shown below. The test subjects are 20 people who prefer to drink the existing cocoa drink, and the breakdown is 13 people in their 20s, 5 people in their 30s, and 2 people in their 40s. The contents of the test evaluation were evaluated in five stages as shown in Table 15 below for seven items of fruit juice feeling, taste, aftertaste, novelty, sweetness, sourness, and comprehensive evaluation.

  The test evaluation results of the above seven items are as shown in Table 16 below, and the numerical values in Table 16 are the sum of the evaluations of each person regarding the seven items of the test evaluation contents, and divided by the total number of test subjects. Is.

  From the test results in Table 16 above, it was confirmed that the cocoa beverage of the present invention obtained high evaluation in all the items of fruit juice feeling, taste, aftertaste, novelty, sweetness, sourness, and comprehensive evaluation. This result makes it anticipated that the cocoa beverage of the present invention will be accepted without a sense of discomfort by consumers who prefer to drink existing cocoa beverages.

  The cocoa beverage of the present invention is provided in a canned state, in a boxed state, in a portioned cup state, and is a provisional example that is basically provided so that consumers can quote immediately, but in a concentrated state Alternatively, it may be provided as a powder state, and the consumer may add hot water to make it drinkable, or may be provided as ice confectionery.

Claims (10)

  A cocoa raw material, a beverage in which a sweetener is dissolved in water, and further mixed with a plant-based food ingredient as a main additive ingredient, and this plant-based foodstuff itself or an acid-inducing additive added separately, A cocoa beverage characterized by adjusting the pH value to a range of 4-6.   The cocoa beverage according to claim 1, wherein the plant-based food material as the main additive food material is a fruit raw material.   The cocoa beverage according to claim 1 or 2, wherein a milk-based material is blended as a secondary additive.   The cocoa drink according to claim 1, 2 or 3, wherein a part or all of the sweetener is an oligosaccharide.   The fruit material is one or more of berries, peaches, citrus fruits, bananas, apples, pears, melons, tropical fruits, cherries, and grapes. The cocoa drink according to claim 1, 2, 3 or 4.   The cocoa drink according to claim 1, 2, 3, 4 or 5, wherein the fruit material in the drink-optimized state is in a puree form, a powder form, or a powder form.   The blending amount per 1 kg of cocoa beverage is 5 to 20 g of the cocoa powder and 1 to 1000 g of the fruit raw material (as a blend of straight fruit juice). Or the cocoa drink of 6.   The cocoa beverage according to claim 3, 4, 5, 6, or 7, wherein the milk-based raw material is one or both of livestock milk and vegetable fat.   The cocoa beverage according to claim 3, 4, 5, 6, 7 or 8, wherein the milk-based raw material is stable at pH 4-6.   The cocoa beverage according to claim 3, 4, 5, 6, 7, 8 or 9, wherein the amount of the milk-based raw material per kg of cocoa beverage is 1 to 29 g (as milk solids).