Note: Descriptions are shown in the official language in which they were submitted.
2~~5~4~
W0 96122704 PCTIJP96/00109
-1-
DESCRIPTION
STABLE PRESERVATION METHOD OF POWDERED SOFT DRINK PREPARATION
AND POWDERED SOFT DRINK PREPARATION
TECHNICAL FIELD
The present invention relates to a stable
preservation method of a powdered soft drink preparation, and
a powdered soft drink preparation.
BACKGROUND ART
A powdered soft drink preparation normally contain a
carbohydrate and a sour agent as a main component, and is
prepared by additionally adding a subraw material such as
fruit juice. It is necessary that the powdered soft drink
preparation maintains the dried state as much as possible
because of it's high moisture absorption. That is, the soft
drink preparation causes deterioration such as coagulation,
browning, discoloration in the presence of water, which
results in deterioration of the quality.
In addition, this preparation always contain about 1
$ of water derived from the raw material even if water is
severely controlled. When the component causing the reaction
between water and the above main component is present in the
subraw material, for example, when a basic nutritive component
is present, the neutralization reaction proceeds with time.
When amino acid is added, the browning due to Mailard reaction
arises. Therefore, there is a drawback in both cases that it
~~.~~~45
W O 96!22704 PCT/JP96100109
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becomes very difficult to maintain the preparation stably.
Furthermore, even if the pr,~~~aration is reserved in
an enclosed container, it is diffit to avoid deterioration
. .,
of quality arid change of taste with time, which are caused by
the above-described water of about 1 $, water adhered on raw
materials,, water to be formed by the neutralization reaction
between the added components. Therefore, it is essential for
the preparation to use a desiccant at gresent. Thus, it is
requested to develop a novel method for preventing
deterioration due to water for a long period of time-to
maintain the quality.
DISCLOSURE OF THE INVENTION
A main object of the present invention is to solve a
drawback such as deterioration caused in the presence of
water, which is admitted in a conventional powdered soft drink
preparation, thereby providing a powdered soft drink having an
excellent preservation stability for a long period of time.
The present inventors have intensively studied so as
to accomplish the, above object. As a result, it has been
found that a powdered soft drink preparation having an
excellent preservation stability can be obtained when a
predetermined amount of a calcium oxide and a particulate
silicon dioxide are added in a conventional powdered soft
drink preparation.
That is,--according to the present invention, there
W096I22704 ~, .;~ "1 ~r,7 ~ !~ ~r° PCTIJP96100109
-3-
is provided a stable preservation method of a powdered soft
' drink preparation, which comprises adding 0.2 to 1.D $ by
weight of a calcium oxide and D_02 to 2.D ~ by weight of a
particulate silicon dioxide in the powdered soft drink
preparation containing a carbohydrate and a sour agent as a
main component. There is also provided a powdered soft drink
preparation thus obtained and having an improved reservation
stability.
According to the method of the present invention, it
is considered that the calcium oxide to be added reacts
chemically with water derived from the raw material in the
preparation to remove water. Thereby, a water content in the
preparation is reduced to stabilize the preparation. As a
result, the preparation exhibits a high preservation
stabilization effectfor a sufficiently long period of time
without using no desiccant. On the other hand, it is
considered that the particulate silicon dioxide serves as a
so-called coating agent-which coats the surfaces of the raw
material powders to reduce the opportunity of direct
contacting between powders having a high reactivity, thereby
improving physical properties and stability of the
preparation.
According to the method of the present invention,
there can be obtained a powdered soft drink preparation having
a high preservation stability which has never been
CA 02185345 2005-07-15
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accomplished, heretofore. That is, regarding the preparation
of the present invention, the commercial value such as flavor
is not deteriorated, and drawbacks such as coagulation and
browning are prevented. Furthermore, the above-mentioned
components to be added have safety guaranteed in the field of
the food industry. At the same time, they are tasteless and
odorless and, therefore, there is not any fear of exerting a
harmful influence on the taste of the soft drink preparation
itself.
In another aspect, the present invention provides a
method for stabilizing and preserving a powdered soft drink
preparation, comprising adding 0.2 to 0.5 ~ by weight of a
calcium oxide and 0.03 to 1.0 $ by weight of a particulate
silicon dioxide to a powdered soft drink preparation
containing a carbohydrate and a sour agent as a main
component, each amount being based on the total amount of the
preparation.
In another aspect, the present invention provides a
powdered soft drink preparation, comprising a carbohydrate and
a sour agent as a main component, wherein 0.2 to 0.5 o by
weight of a calcium oxide and 0.03 to 1.0 % by weight of a
particulate silicon dioxide are added as a preservation
stabilizer.
REST MODE FOR CARRYING OUT THE INVENTION
The calcium oxide to be added in the powdered soft
CA 02185345 2005-07-15
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drink preparation is contained in an amount of not less than
0.2 % by weight, thereby exhibiting the desired stabilization
effect of the preparation. Even if the large amount of the
calcium oxide is added, the stabilization effect is not
improved in proportion to the amount, and the taste, flavor,
solubility, etc. of the preparation are likely to be
deteriorated. Therefore, it is preferred to use the calcium
oxide in an amount of not more than 1.0 ~ by weight.
Particularly preferred amount is selected within a range of
0.2 to 0.5 o by weight.
Regarding the silicon dioxide, the desired effect
can be exhibited by adding in an amount within a range of 0.02
to 2.0 $ by weight, and it is preferred to use it in an amount
within a range of 0.03 to 1.0 ~ by weight.
t...
WO 96J22704 ~ J ~ ~ PCTIJP96100109
_5_
The calcium oxide is not specifically limited, but
those synthesized chemically and those obtained by calcining
shells or egg shells derived from natural products can be
advantageously used-in the present invention. Among them, the
chemically synthesized calcium oxide and shell-calcined
calcium derived from natural products are particularly
preferred from the viewpoint of organoleptic properties such
as taste of the resulting preparation.
The particulate silicon dioxide is not also
specifically limited and various ones which are known to
public can be used. Among them, those having a three-
dimensional amorphous structure like silica gel is-normally
preferred. Further, as-the particulate silicon dioxide, those
having an average particle size of not more than 15 um, which
are defined as a food additive at present, are used.
The powdered soft drink preparation to be stabilized
by adding the above two specific components according to the
present invention may be the same composition as that of a
most popular one containing, as a main component, a
carbohydrate and an organic acid as a sour agent. The amount
of the main component to be added can be decided within a
normal range according to the shape, use and purpose of using
of the preparation. It s preferred that the amount of the.
carbohydrate in order to obtain good organoleptic properties
is selected within a range of about 65 to 95 ~ by weight in
2~.~~3~5
W0 96122704 ~ , ~ ' , PCT/JP96100109
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the powdered preparation. After the carbohydrate was
dissolved in water, the amount is selected within a range of
about 4 to 12 % by weight.
Examples of the above carbohydrate are one or more
of normal carbohydrates, which can be selected-from
monosaccharides such as glucose and fructose; disaccharides
such as sucrose and maltose; polysaccharides-such as
oligosaccharide. The effect of the present invention is
enhanced, when using monosaccharides (e. g. fructose) which
have high moisture absorption and high reactivity.
The sour agent to be used as another main component
may be various organic acids which are normally used. Typical
examples include citric acid, tartaric acid, fumaric acid,
malic acid, lactic acid and ascorbic acid. They may be used
alone or in combination.
Optional components such as various vitamins, amino
acids and minerals can be appropriately added in the powdered
soft drink preparation of the present invention according to
the purpose of using. In addition to them, there can be
appropriately added binders, excipients, disintegrators,
lubricants, thickeners, surfactants, osmotic pressure
adjustors, electrolytes, sweeteners, flavors,-pigments, pH
adjustors and the like.
The powdered soft drink preparation of the present
invention can be prepared-according to the same manner as in
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WO 96/12704 ~,I ~ ~ 3 4 5 pCTIJP96100109
the normal powdered soft'drink preparation except for adding a
predetermined amount of the above two components. The time of
the addition of the above essential two components is not
specifically limited and it may be any time in the desired
preparation step of the preparation.
Thus, the desired powdered soft drink preparation
whose preservation stability has been improved can be
obtained.
FIELD OF INDUSTRIAL APPLICABILITY
According to the method of the present invention, a
preservation stability of a powdered soft drink preparation is
remarkably improved. As a result, regarding the preparation
of the present invention, the commercial value such as flavor
is not deteriorated, and drawbacks such as the coagulation and
browning are prevented. Components to be added as
preservative stabilizers have safety guaranteed in the field
of the food industry. At the same time, they are tasteless
and odorless and, therefore, there is not any fear of exerting
a harmful influence on the taste of the soft drink preparation
2D itself.
EXAMPLES
In order to explain the present invention in detail,
Preparation Examples of ahe preparation of the present
invention will be described below. Then, Stability Test
carried out with respect to the resulting preparation will be
2~~~~~ i .
WO 96!22704 a ..' . PCTIJP96I00109
~, , , ~,, ,...
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described. In the respective Examples, "percentages" are by
weight unless otherwise stated.
Rxam2?~ ~ ~ 0 q -
The respective components described in Table 1 were
weighed and mixed to prepare powdered soft drink preparations.
These are dissolved in 1 liter of water to be-served as a
drink.
15
25
CA 02185345 1998-08-06
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CA 02185345 1998-08-06
WO 96122704 PC?/JP96/00109
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p rod ~ or. ~ ~~'~Y-~ '~
The prepay anon o~' the prese.~. t invention obtained
according to the fol'_owing Preparation Example T_ and the
Following control preparations were subjected to a comparison.
test.
~rP~a,-ate; o., ~-x~mp~ ( =ormul a tion )
r uc rose g3 ~
Sour agent suitable amount
L-arginine 3.3 ~
L - a J c O r b i c a C i d 2 . J o
Powdered ~rui t juice 2.0 ~
Sodium chloride suitable amount
Shell-calcined calcium 0.25 $
Par ticula to sil icon dioxide 0. 0~
15 P 1 avor and piymen t sui table amoun t
Total 100 ~ ( total amount. 62. ~ g )
(1) Control preparation (containing no she'_~-calcined
ca_cium): preparation obtained according to the same manner
as tha t descr ibed in Pr epar a Lion Example A excep t io= addi.~.c
20 no shell-ca-c~~ned calcium
i Con t_ ,._ pr od~,:ct _ _ pr epar a tio:~ ob rained accer ding tc t..~.
same ma::ner as tha ~ desc=ibed i.~. Preparatic~. Examp~ a .~ el:ce~
;c; adcinc no shell-cal cined calcium and oar t_cula to s~.l_~....
..~.~.7~:~ua
Cc~. tr ~ ~~ _ r od::c t 2 : pr epar a Lion ob-a;ned accc_ ~v~=
WO 96/22704 ~ ~ ~ PCTIJP96/00109
-11-
same manner as that described in Preparation Example A except
~ for adding no particulate silicon dioxide
The above respective preparations were prepared by
mixing with hands and packed separately in a bag made of an
aluminum laminated film,'respectively. The bag was preserved
in a constant temperature room and the preservation stability
thereof was tested.
The followings were selected as the test item.
1. Coagulation of preparation
2. Degree of discoloration of preparation
3. Change in organoleptic property (taste) in dissolution of
preparation
The results were as follows.
1. Coagulation of preparation
The preparation of Preparation Example A (product of
the present invention) and control preparation (containing no
shell-calcined calcium, controls 1 and 2) were allowed to
stand in a constant temperature room at 50 °C to visually
observe the state of the respective samples after 2, 3 and 4
weeks, respectively.
As a result, the product of the present invention
caused no coagulation even after standing at 50 °C for 4 weeks
and was superior in powder fluidity. To the contrary, in all
control preparations, the coagulation state became serious by
adding no shell-calcinedcalcium and/or particulate silicon
~~85345
W0 96122704 PCT/JP96100109
-12-
dioxide. After standing~fbr'3 weeks, the preparations were
coagulated tightly arid.showed a sheet-like state (regarding
the control product 2, the mass was sometimes broken because
the degree of. the coagulation is slightly-low) and it could
npt be easily returned to thepowder state. Furthermore, the
solubility of the respective control preparations in water
became inferior, in comparison with the preparation of the
present-invention after standing under the same condition.
2. Degree of discoloration of preparation
The respective preparation samples whose coagulation
state was judged according to the above item 1 were visually
observed and the change in color with time of-the respective
samples was examined using a color difference meter.- Further,
the value after a predetermined time has been passed was
judged by NBS unit (DE: color difference) and Lab, using the
value before the beginning of the test as a standard. The
explanation of the value of the NBS unit and indication of
visual sense ("Matter with respect to Color", published by
Nihon Denshoku Kogyo) as well as evaluation of Lab are as
follows.
(NBS unit) (Visual sense)
0 to 0.5 faintly
0.5 to-1.5 slightly
1_5 to 3_D _ in the degree capable of
perceiving
WO 96122704 ~ ~ ~ ~ ~ PCTIJP96100109
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3.0 to 6.0 in the degree of being
remarkable
6.0 to 12.0 greatly
12.0 or more drastically
Lab
L: The larger the value of L, the higher the brightness is.
a: It shows a degree of red at the (+) side, and a degree of
green at the (-) side.
b: It shows a degree of yellow at the (+) side, and a degree
of blue at the (-) side.
The test results of the preparation of the
Preparation Example A (product of the present invention) and
control product 1 are shown in Tables 2 and 3.
20
PCTIJP96100109
WO 96122704 ~ ~ g 5 ~ 4 ~
-14-
Y.
U
a o N
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PCTlJP96I00109
W 0 96122704
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' ~r ,~ ~ m
o~ m n o
R
m n m a~ o
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W0 96122704 PCTlJP96100109
-16-
As is apparent from the above tables, the
discoloration was hardly observed in the product ofthe
present-invention, in comparison with the control product 1_
That is, regarding the product of the present-invention, the
brightness hardly changed and a stable color tone was. shown
even after preservation at 5D °C for 4 weeks. To the
contrary, regarding the control product 1, the brightness was
decreased with time during preserving at 50 °C and the degree
of red and yellow was increased. This means that the fact
that browning proceeds with time is showed clearly with the
numerical value.
Actually, regarding the product of the present
invention, little discoloration was admitted by visual
observation even after preservation at 5D °C for 4 weeks. To
the contrary, regarding the control product 1, a remarkable
discoloration has already been admitted after-2 weeks.
Further, regarding the control preparation
containing no shell-calcined calcium and the control product
2, a remarkable discoloration which is almost the same as that-
of the above control product 1 was admitted. Among them, the
control product 2 tends to cause a weak degree of browning.
3. Change in organoleptic property (taste) in dissolution of
preparation
A standard sample which was preserved in a dark
place at 4°C after preparation, and samples which were
_ ~ WO 96122704 ~ ~ ~ PCTIJP96/00109
=17-
obtained by preserving the standard samples at 37°C or 50°C
' for a predetermined time were used. The change in taste of
each sample due to preservation was evaluated by asking three
panelists to try each drink which was prepared by dissolving
62.5 g of each sample in 1 liter of cold water. Evaluation
was carried out on the basis of the following five-level marks
in comparison of the standard sample by the organoleptic test.
5 Marks: Not changed.
4 Marks: The flavor became faint, slightly, but the total
unity of the taste was not changed.
3 Marks: The flavor became faint and the pleasant taste was
disappeared.
2.Marks: The change in flavor and taste were clearly admitted
and the nasty smell was also admitted.
I Mark: The flavor becomes inferior, drastically, and the
nasty taste and smell (e. g. bitter taste, burnt smell, etc.)
were admitted.
The results of the product of the present invention
and control 1 are, shown in the following Table 4.
25
WO 96122704 ~ ~ ~ ~ ' ' PCTIJP96/00109
-18-
U
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ro
~ x
x x x
n, a a a a a
m m m m m
a E E E E E
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a N r1 .1 C'~N
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WO 96122704 ~ ~ ~ ~ '~ ~ ~ PCT/JP96100109
-19-
As is apparent from Table 4, regarding the product.
of the present invention, the change in taste did not become a
problem, substantially, even after preservation at 50 °C for 2
weeks (37 °~, 2 months). To the contrary, regarding the
control-.1, the taste has already changed after preservation at
37 °C for one month.. After-preservation at 5a °C for 2 weeks,
an clear change in taste was admitted and an initial pleasant
flavor was disappeared organoleptically. Therefore, a main
flavor was replaced by a burnt smell by which the browning is
accompanied, which results in flavor which is far different
from that of a normal soft drink.
Further, regar=ding the control preparation
containing no shell-calcined calcium and control 2, a clear
change in taste could be observed, similar to the above
control product 1.
25
