Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Reexamination Certificate
1996-09-13
2001-06-26
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
C426S330300, C426S590000, C426S591000
Reexamination Certificate
active
06251457
ABSTRACT:
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 its 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 becomes very difficult to maintain the preparation stably.
Furthermore, even if the preparation is reserved in an enclosed container, it is difficult to avoid deterioration of quality and 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 present. 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 is provided a stable preservation method of a powdered soft drink preparation, which comprises adding 0.2 to 1.0% by weight of a calcium oxide and 0.02 to 2.0% 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 effect for 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 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.
BEST MODE FOR CARRYING OUT THE INVENTION
The calcium oxide to be added in the powdered soft 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% 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.
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 &mgr;m, 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 is 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 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 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 an
Fukuda Tetsuo
Okamoto Toshihiko
Takaichi Akihisa
Oisuka Pharmaceutical Co., Ltd.
Sughrue Mion Zinn Macpeak & Seas, PLLC
Wong Leslie
LandOfFree
Stable preservation method of powdered soft drink... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Stable preservation method of powdered soft drink..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Stable preservation method of powdered soft drink... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2518781