CN117529236A - Gel beverage - Google Patents
Gel beverage Download PDFInfo
- Publication number
- CN117529236A CN117529236A CN202280043848.5A CN202280043848A CN117529236A CN 117529236 A CN117529236 A CN 117529236A CN 202280043848 A CN202280043848 A CN 202280043848A CN 117529236 A CN117529236 A CN 117529236A
- Authority
- CN
- China
- Prior art keywords
- gel
- gel beverage
- present
- beverage
- citrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 142
- 239000000499 gel Substances 0.000 claims abstract description 205
- 239000003349 gelling agent Substances 0.000 claims abstract description 67
- 239000001508 potassium citrate Substances 0.000 claims abstract description 55
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 55
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 45
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 40
- 239000000711 locust bean gum Substances 0.000 claims abstract description 40
- 229920001525 carrageenan Polymers 0.000 claims abstract description 39
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 39
- 239000000679 carrageenan Substances 0.000 claims abstract description 38
- 229940113118 carrageenan Drugs 0.000 claims abstract description 38
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 38
- 229920001817 Agar Polymers 0.000 claims abstract description 37
- 235000010419 agar Nutrition 0.000 claims abstract description 36
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 36
- 239000001354 calcium citrate Substances 0.000 claims abstract description 36
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 36
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 36
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 35
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 35
- 239000000230 xanthan gum Substances 0.000 claims abstract description 35
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 35
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 35
- 239000008272 agar Substances 0.000 claims abstract description 32
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 29
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 29
- 239000000216 gellan gum Substances 0.000 claims abstract description 29
- 229920002752 Konjac Polymers 0.000 claims abstract description 24
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 23
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 19
- 229960004256 calcium citrate Drugs 0.000 claims abstract description 18
- 235000010485 konjac Nutrition 0.000 claims abstract description 16
- 239000000252 konjac Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims description 26
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 18
- 239000000460 chlorine Substances 0.000 claims description 18
- 229910052801 chlorine Inorganic materials 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000011259 mixed solution Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 235000015203 fruit juice Nutrition 0.000 claims description 10
- 235000000039 Opuntia compressa Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 description 31
- 238000011156 evaluation Methods 0.000 description 20
- 235000015870 tripotassium citrate Nutrition 0.000 description 20
- 230000001954 sterilising effect Effects 0.000 description 17
- 238000004659 sterilization and disinfection Methods 0.000 description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000010323 ascorbic acid Nutrition 0.000 description 8
- 239000011668 ascorbic acid Substances 0.000 description 8
- 229960005070 ascorbic acid Drugs 0.000 description 8
- 235000013355 food flavoring agent Nutrition 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 7
- 235000003599 food sweetener Nutrition 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000003765 sweetening agent Substances 0.000 description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 4
- 235000002239 Dracunculus vulgaris Nutrition 0.000 description 4
- 229920002581 Glucomannan Polymers 0.000 description 4
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 description 4
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 description 4
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 229940046240 glucomannan Drugs 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000206672 Gelidium Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 244000078534 Vaccinium myrtillus Species 0.000 description 3
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 3
- 230000007797 corrosion Effects 0.000 description 3
- 238000005260 corrosion Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 230000001771 impaired effect Effects 0.000 description 3
- 238000005496 tempering Methods 0.000 description 3
- 239000000892 thaumatin Substances 0.000 description 3
- 235000010436 thaumatin Nutrition 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 239000004378 Glycyrrhizin Substances 0.000 description 2
- 101710084933 Miraculin Proteins 0.000 description 2
- 108050004114 Monellin Proteins 0.000 description 2
- 101000865553 Pentadiplandra brazzeana Defensin-like protein Proteins 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 240000001987 Pyrus communis Species 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- -1 alidensweet Chemical compound 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000013256 coordination polymer Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 2
- 229960004949 glycyrrhizic acid Drugs 0.000 description 2
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 2
- 235000019410 glycyrrhizin Nutrition 0.000 description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
- 239000008123 high-intensity sweetener Substances 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- RPYRMTHVSUWHSV-CUZJHZIBSA-N rebaudioside D Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RPYRMTHVSUWHSV-CUZJHZIBSA-N 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000003764 sweet protein Substances 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- RMLYXMMBIZLGAQ-UHFFFAOYSA-N (-)-monatin Natural products C1=CC=C2C(CC(O)(CC(N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-UHFFFAOYSA-N 0.000 description 1
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- WRPAFPPCKSYACJ-ZBYJYCAASA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8r,9r,10s,11r,13r,14s,17r)-17-[(5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2r,3s,4r,5r,6s)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-hydroxy-6-methylheptan-2-yl]-11-hydrox Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H](CCC(C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@@H]3[C@]2(C)CC1)C)C(C)(C)O)[C@H]1O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]1O WRPAFPPCKSYACJ-ZBYJYCAASA-N 0.000 description 1
- GHBNZZJYBXQAHG-KUVSNLSMSA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8s,9r,10r,11r,13r,14s,17r)-17-[(2r,5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-3-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H](CC[C@@H](C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@H]3[C@]2(C)CC1)C)C(C)(C)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GHBNZZJYBXQAHG-KUVSNLSMSA-N 0.000 description 1
- RMLYXMMBIZLGAQ-HZMBPMFUSA-N (2s,4s)-4-amino-2-hydroxy-2-(1h-indol-3-ylmethyl)pentanedioic acid Chemical compound C1=CC=C2C(C[C@](O)(C[C@H](N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-HZMBPMFUSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 1
- WQZGKKKJIJFFOK-IVMDWMLBSA-N D-allopyranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@@H]1O WQZGKKKJIJFFOK-IVMDWMLBSA-N 0.000 description 1
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- GGLIEWRLXDLBBF-UHFFFAOYSA-N Dulcin Chemical compound CCOC1=CC=C(NC(N)=O)C=C1 GGLIEWRLXDLBBF-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000001329 FEMA 3811 Substances 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- YWPVROCHNBYFTP-UHFFFAOYSA-N Rubusoside Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1O YWPVROCHNBYFTP-UHFFFAOYSA-N 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- KPQJOKRSYYJJEL-VLQRKCJKSA-K [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O Chemical compound [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O KPQJOKRSYYJJEL-VLQRKCJKSA-K 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013949 black currant juice Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 125000001309 chloro group Chemical group Cl* 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 108010010165 curculin Proteins 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000008126 dulcin Substances 0.000 description 1
- NWNUTSZTAUGIGA-UHFFFAOYSA-N dulcin Natural products C12CC(C)(C)CCC2(C(=O)OC2C(C(O)C(O)C(COC3C(C(O)C(O)CO3)O)O2)O)C(O)CC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1OC1OC(CO)C(O)C(O)C1O NWNUTSZTAUGIGA-UHFFFAOYSA-N 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000000451 gelidium spp. gum Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000011874 heated mixture Substances 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229930191869 mogroside IV Natural products 0.000 description 1
- OKGRRPCHOJYNKX-UHFFFAOYSA-N mogroside IV A Natural products C1CC2(C)C3CC=C(C(C(OC4C(C(O)C(O)C(COC5C(C(O)C(O)C(CO)O5)O)O4)O)CC4)(C)C)C4C3(C)C(O)CC2(C)C1C(C)CCC(C(C)(C)O)OC(C(C(O)C1O)O)OC1COC1OC(CO)C(O)C(O)C1O OKGRRPCHOJYNKX-UHFFFAOYSA-N 0.000 description 1
- WRPAFPPCKSYACJ-UHFFFAOYSA-N mogroside IV E Natural products C1CC2(C)C3CC=C(C(C(OC4C(C(O)C(O)C(COC5C(C(O)C(O)C(CO)O5)O)O4)O)CC4)(C)C)C4C3(C)C(O)CC2(C)C1C(C)CCC(C(C)(C)O)OC1OC(CO)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O WRPAFPPCKSYACJ-UHFFFAOYSA-N 0.000 description 1
- TVJXHJAWHUMLLG-UHFFFAOYSA-N mogroside V Natural products CC(CCC(OC1OC(COC2OC(CO)C(O)C(O)C2OC3OC(CO)C(O)C(O)C3O)C(O)C(O)C1O)C(C)(C)O)C4CCC5(C)C6CC=C7C(CCC(OC8OC(COC9OC(CO)C(O)C(O)C9O)C(O)C(O)C8O)C7(C)C)C6(C)C(O)CC45C TVJXHJAWHUMLLG-UHFFFAOYSA-N 0.000 description 1
- 239000002444 monopotassium citrate Substances 0.000 description 1
- 235000015861 monopotassium citrate Nutrition 0.000 description 1
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 description 1
- 229940089953 neohesperidin dihydrochalcone Drugs 0.000 description 1
- 235000010434 neohesperidine DC Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- WKZJASQVARUVAW-UHFFFAOYSA-M potassium;hydron;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [K+].OC(=O)CC(O)(C(O)=O)CC([O-])=O WKZJASQVARUVAW-UHFFFAOYSA-M 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000003805 procoagulant Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- GSGVXNMGMKBGQU-PHESRWQRSA-N rebaudioside M Chemical compound C[C@@]12CCC[C@](C)([C@H]1CC[C@@]13CC(=C)[C@@](C1)(CC[C@@H]23)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C(=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GSGVXNMGMKBGQU-PHESRWQRSA-N 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- YWPVROCHNBYFTP-OSHKXICASA-N rubusoside Chemical compound O([C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YWPVROCHNBYFTP-OSHKXICASA-N 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- CCXAYLQLOLXXKE-DWJAGBRCSA-K trisodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-t Chemical compound [Na+].[Na+].[Na+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O CCXAYLQLOLXXKE-DWJAGBRCSA-K 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention is expected to develop a novel gel beverage. According to one embodiment of the present invention, there is provided a gel beverage comprising (A) 1 or more gelling agents A selected from the group consisting of 0.3 to 3.2g/L of agar, 0.3 to 3.2g/L of carrageenan and 0.3 to 3.2g/L of konjac, (B) 1 or more gelling agents B selected from the group consisting of 0.6 to 3g/L of locust bean gum, 0.6 to 3g/L of xanthan gum and 0.6 to 3g/L of gellan gum, and (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate, wherein the total amount of the 1 or more gelling agents A is 0.9 to 6.4g/L.
Description
Technical Field
The invention relates to a gel beverage, in particular to a gel beverage containing a plurality of gel agents and potassium citrate and/or calcium citrate, a manufacturing method thereof and the like.
Background
Various types of beverages have been developed and sold to date to cater to consumer preferences. As an example, a gel beverage having a unique touch can be cited. Various beverages have been developed among gel beverages, and a beverage for adjusting the touch by combining a plurality of gelling agents has been disclosed. For example, patent document 1 (japanese patent application laid-open No. 2003-125715) discloses a drinking gel comprising: comprises xanthan gum, rhizoma Amorphophalli (also called "rhizoma Amorphophalli") extract and/or locust bean gum and colloid derived from red algae, and is prepared by adjusting gelation point to 25-50deg.C.
Patent document 2 (japanese patent application laid-open No. 2012-24081) discloses a packaged gel beverage which contains glucomannan, locust bean gum, and carrageenan as a gelling agent and contains a gel formed by a gelling accelerator, wherein the gel contains a solid component.
Patent document 3 (japanese patent application laid-open No. 2021-23169) discloses a gel beverage containing casein together with a liquid portion and a gel portion, which is characterized by containing locust bean gum, carrageenan, xanthan gum, fat and oil, containing calcium or magnesium, and having a casein content within a predetermined range.
Patent literature
Patent document 1: japanese patent laid-open No. 2003-125715
Patent document 2: japanese patent application laid-open No. 2012-24081
Patent document 3: japanese patent application laid-open No. 2021-23169
Disclosure of Invention
Under such circumstances, development of a novel gel beverage is desired.
The present inventors have obtained an insight that a gel beverage having excellent texture and taste can be obtained by preparing a gel beverage using a plurality of gelling agents and potassium citrate and/or calcium citrate. The present invention is based on this insight.
The present invention provides a gel beverage and a method for producing the same, which are shown below.
[1] A gel beverage comprising:
(A) 1 or more gel A selected from agar of 0.3-3.2 g/L, carrageenan of 0.3-3.2 g/L and konjac of 0.3-3.2 g/L,
(B) More than 1 gelling agent B selected from locust bean gum of 0.6-3 g/L, xanthan gum of 0.6-3 g/L and gellan gum of 0.6-3 g/L, and,
(C) Potassium citrate, calcium citrate, or potassium citrate and calcium citrate,
the total amount of the gel A with more than 1 types is 0.9-6.4 g/L.
[2] The gel beverage according to [1], wherein the gel beverage contains 0.31 to 0.78g/L of potassium citrate, 0.1 to 1g/L of calcium citrate, or 0.31 to 0.78g/L of potassium citrate and 0.1 to 1g/L of calcium citrate.
[3] The gel beverage according to [1] or [2], wherein the chlorine content is 0 to 300ppm.
[4] The gel beverage according to any one of [1] to [3], wherein the gel beverage comprises (A) at least 1 gelling agent A selected from the group consisting of 0.7 to 2.6g/L of agar, 0.3 to 2.6g/L of carrageenan and 1.6 to 2.6g/L of konjac.
[5] The gel beverage according to any one of [1] to [4], wherein the gel beverage contains (B) at least 1 gelling agent B selected from the group consisting of 0.7 to 2.4g/L locust bean gum, 0.6 to 2.4g/L xanthan gum and 1 to 2.4g/L gellan gum.
[6] The gel beverage according to any one of [1] to [5], wherein the gel beverage contains 2 or more kinds of gelling agents A.
[7] The gel beverage according to [6], wherein the total content of the 2 or more kinds of gelling agents A is 1 to 5g/L.
[8] The gel beverage according to any one of [1] to [7], wherein the gel beverage contains 2 or more kinds of gelling agents B.
[9] The gel beverage according to [8], wherein the total content of the 2 or more kinds of gelling agents B is 1 to 4g/L.
[10] The gel beverage according to any one of [1] to [9], wherein the pH is 3 to 4.8.
[11] The gel beverage according to any one of [1] to [10], wherein the gel beverage contains 25% or less of fruit juice.
[12] The gel beverage according to any one of [1] to [11], wherein the sodium content is 150ppm or less.
[13] A method for producing a gel beverage, comprising:
blending 1 or more kinds of gel A selected from agar of 0.3-3.2 g/L, carrageenan of 0.3-3.2 g/L and devil tongue of 0.3-3.2 g/L, (B) 1 or more kinds of gel B selected from locust bean gum of 0.6-3 g/L, xanthan gum of 0.6-3 g/L and gellan gum of 0.6-3 g/L, (C) potassium citrate, calcium citrate or a mixture of potassium citrate and calcium citrate and (D) water, wherein the total amount of the 1 or more kinds of gel A is 0.9-6.4 g/L,
the mixture is heated up and the mixture is heated up,
and cooling the heated mixed solution.
According to one aspect of the present invention, there is provided a gel beverage comprising a plurality of gelling agents and potassium citrate and/or calcium citrate. According to another aspect of the present invention, a gel beverage having good texture and taste can be provided. Since the gel beverage according to the preferred embodiment of the present invention has good texture and taste and low chlorine content, corrosion of the pipeline in the manufacturing facility can be suppressed.
Detailed Description
The present invention will be described in detail below. The following embodiments are illustrative examples for explaining the present invention, and the present invention is not limited to the embodiments. The present invention can be implemented in various ways without departing from the gist thereof.
All documents, publications, patent publications, and other patent documents cited in the present specification are incorporated herein by reference. The present specification includes the contents described in the specification and drawings of japanese patent application (japanese patent application No. 2021-109377) which is the basis of the priority claim of the present application, which was filed on the 6 th month 30 th year 2021.
In the present specification, for example, the expression "the content of the component A is Xg/L" means "the component A containing Xg relative to 1L of the beverage".
1. Gel beverage
The present invention provides, as one embodiment, the following gel beverage (hereinafter, referred to as "gel beverage of the present invention").
The gel beverage according to one embodiment of the present invention is a gel beverage characterized by comprising (A) 1 or more gelling agents A selected from the group consisting of 0.3 to 3.2g/L of agar, 0.3 to 3.2g/L of carrageenan and 0.3 to 3.2g/L of konjac, (B) 1 or more gelling agents B selected from the group consisting of 0.6 to 3g/L of locust bean gum, 0.6 to 3g/L of xanthan gum and 0.6 to 3g/L of gellan gum, and (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate, wherein the total amount of the 1 or more gelling agents A is 0.9 to 6.4g/L.
In the present specification, the term "gel beverage" means a beverage containing a gelling agent, and being formed into a gel or sol by the gelling agent. In one embodiment of the present invention, at least a part of the gel beverage may be in a gel state, and the part not in a gel state may be in a sol state or in a liquid state. The gel beverage also includes foods and beverages called gel-like foods and gel-like beverages.
[ gel ]
The gelling agent is a chemical substance for gelling a liquid. As the gelling agent, various gelling agents are commercially available, and the gelling agent used in one embodiment of the present invention includes a gelling agent A selected from agar, carrageenan and konjac and a gelling agent B selected from locust bean gum, xanthan gum and gellan gum. The gel A is used for adjusting the hardness of the obtained gel, and the gel B is used for adjusting the softness of the obtained gel. Thus, as gelator a, a harder gelator was selected, as gelator B, a softer gelator was selected. The gel beverage according to one embodiment of the present invention may contain other known gelling agents in addition to the gelling agent a and the gelling agent B, as long as the effects of the present invention are not impaired.
(gel A)
The gel A used in one mode of the invention is more than 1 selected from agar of 0.3-3.2 g/L, carrageenan of 0.3-3.2 g/L and konjac of 0.3-3.2 g/L. As the gelling agent A, 1 gelling agent may be selected, or 2 or more gelling agents may be selected. For example, agar and carrageenan, agar and rhizoma Amorphophalli, carrageenan and rhizoma Amorphophalli or a combination of agar and carrageenan and rhizoma Amorphophalli can be used.
The agar (agar) used in the present invention is not particularly limited, and a commercially available agar can be used. For example, the GelUp series ("GelUp J-1630", "GelUp J-3749" and "GelUp J-8037") manufactured by San Rong Yuan FFI Co., ltd.) and the like are preferable. The amount of agar contained in the gel beverage according to one embodiment of the present invention is preferably 0.3 to 3.2g/L, for example, it may be 0.3 to 3g/L, 0.3 to 3.0g/L, 0.3 to 2.8g/L, 0.3 to 2.6g/L, 0.3 to 2.4g/L, 0.3 to 2.2g/L, 0.7 to 3.2g/L, 0.7 to 3g/L, 0.7 to 3.0g/L, 0.7 to 2.8g/L, 0.7 to 2.6g/L, 0.7 to 2.4g/L, 0.7 to 2.2g/L, 0.9 to 3.2g/L, 0.9 to 3.0g/L, 0.9 to 2.8g/L, 0.9 to 2.6g/L, 0.9 to 2.4g/L, 0.9 to 2.2g/L, 1.2 to 3.2g/L, 1.7 to 2.2g/L, 1.7 to 2.2.2 g/L, 0.9 to 3.2g/L, 1.8 g/L1.2 to 2.6g/L, 1.2 to 2.4g/L, 1.2 to 2.2g/L, 1.4 to 3.2g/L, 1.4 to 3g/L, 1.4 to 3.0g/L, 1.4 to 2.8g/L, 1.4 to 2.6g/L, 1.4 to 2.4g/L, 1.4 to 2.2g/L, 1.5 to 3.2g/L, 1.5 to 3g/L, 1.5 to 3.0g/L, 1.5 to 2.8g/L, 1.5 to 2.6g/L, 1.5 to 2.4g/L, 1.5 to 2.2g/L, 1.6 to 3.2g/L, 1.6 to 3.0g/L, 1.6 to 2.8g/L, 1.6 to 2.6g/L or 1.6 to 2.4g/L. The content of agar in the gel beverage can be calculated from the addition amount of the raw materials.
The Carrageenan (Carrageenan) used in the present invention is not particularly limited, and various carrageenans, preferably kappa Carrageenan, may be used. As the carrageenan used in the gel beverage of one embodiment of the present invention, a gel strength of 1,000g/cm is preferable 2 Above, 1,100g/cm 2 Above or 1,200g/cm 2 The carrageenan. The upper limit of the gel strength is not particularly limited, and may be 3,000g/cm 2 Below, 2,500g/cm 2 Below or 2,000g/cm 2 The following is given. The amount of carrageenan contained in the gel beverage according to one embodiment of the present invention is preferably 0.3 to 3.2g/L, and may be, for example, 0.3 to 3g/L, 0.3 to 3.0g/L, 0.3 to 2.8g/L, 0.3 to 2.6g/L, 0.3 to 2.4g/L, 0.3 to 2.2g/L, 0.7 to 3.2g/L, 0.7 to 3.0g/L, 0.7 to 2.8g/L, 0.7 to 2.6g/L, 0.7 to 2.4g/L, 0.7 to 2.2g/LL, 0.9-3.2 g/L, 0.9-3 g/L, 0.9-3.0 g/L, 0.9-2.8 g/L, 0.9-2.6 g/L, 0.9-2.4 g/L, 0.9-2.2 g/L, 1.2-3.2 g/L, 1.2-2.8 g/L, 1.2-2.6 g/L, 1.2-2.4 g/L, 1.2-2.2 g/L, 1.4-3.2 g/L, 1.4-3.0 g/L, 1.4-2.8 g/L, 1.2-2.8 g/L1.4 to 2.6g/L, 1.4 to 2.4g/L, 1.4 to 2.2g/L, 1.5 to 3.2g/L, 1.5 to 3g/L, 1.5 to 3.0g/L, 1.5 to 2.8g/L, 1.5 to 2.6g/L, 1.5 to 2.4g/L, 1.5 to 2.2g/L, 1.6 to 3.2g/L, 1.6 to 3g/L, 1.6 to 3.0g/L, 1.6 to 2.8g/L, 1.6 to 2.6g/L, 1.6 to 2.4g/L or 1.6 to 2.2g/L. The carrageenan content of the gel beverage can be calculated from the addition of the raw materials.
The konjac (konjac) used in the present invention is not particularly limited, and a commercially available konjac can be used. For example, it is preferable that the glucomannan ratio is 50 wt% or more, 60 wt% or more, 70 wt% or more, 80 wt% or more, 50 wt% to 100 wt%, 60 wt% to 98 wt%, 70 wt% to 96 wt%, or 80 wt% to 95 wt% of devil's tongue. The amount of devil's tongue contained in the gel beverage in one embodiment of the present invention is preferably 0.3 to 3.2g/L, for example, it may be 0.3 to 3g/L, 0.3 to 3.0g/L, 0.3 to 2.8g/L, 0.3 to 2.6g/L, 0.3 to 2.4g/L, 0.3 to 2.2g/L, 0.7 to 3.2g/L, 0.7 to 3g/L, 0.7 to 3.0g/L, 0.7 to 2.8g/L, 0.7 to 2.6g/L, 0.7 to 2.4g/L, 0.7 to 2.2g/L, 0.9 to 3.2g/L, 0.9 to 3.0g/L, 0.9 to 2.8g/L, 0.9 to 2.6g/L, 0.9 to 2.4g/L, 0.9 to 2.2g/L, 1.2 to 3.2g/L, 1.7 to 2.2g/L, 1.7 to 2.2.2 g/L, 0.9 to 3.2g/L, 1.8 g/L1.2 to 2.6g/L, 1.2 to 2.4g/L, 1.2 to 2.2g/L, 1.4 to 3.2g/L, 1.4 to 3g/L, 1.4 to 3.0g/L, 1.4 to 2.8g/L, 1.4 to 2.6g/L, 1.4 to 2.4g/L, 1.4 to 2.2g/L, 1.5 to 3.2g/L, 1.5 to 3g/L, 1.5 to 3.0g/L, 1.5 to 2.8g/L, 1.5 to 2.6g/L, 1.5 to 2.4g/L, 1.5 to 2.2g/L, 1.6 to 3.2g/L, 1.6 to 3.0g/L, 1.6 to 2.8g/L, 1.6 to 2.6g/L or 1.6 to 2.4g/L. The content of rhizoma Amorphophalli in the gel beverage can be calculated from the addition amount of the raw materials.
The total amount of 1 or more gelling agents A in the gel beverage according to one embodiment of the present invention is 0.9 to 6.4g/L. In the present specification, the term "total amount of 1 or more kinds of gelling agents a" means the content of the gelling agent (agar) when the gel beverage of the present invention contains only 1 kind of gelling agent a (for example, agar), and means the total amount of the content of the gelling agents when the gel beverage of the present invention contains 2 or more kinds of gelling agents a. For example, in one embodiment of the present invention, when the gel beverage contains agar and carrageenan as the gelling agent A,
the "total amount of 1 or more gelling agents A" means the total amount of the agar content and the carrageenan content. The total amount of 1 or more gelling agents A in the gel beverage according to other aspects of the present invention may be 0.9 to 6g/L, 0.9 to 6.0g/L, 0.9 to 5.5g/L, 0.9 to 4.5g/L, 0.9 to 4g/L, 0.9 to 4.0g/L, 0.9 to 3.5g/L, 0.9 to 3g/L, 0.9 to 3.0g/L, 0.9 to 2.5g/L, 0.9 to 2.1g/L, 1.2 to 6g/L, 1.2 to 6.0g/L, 1.2 to 5.5g/L, 1.2 to 5g/L, 1.2 to 5.0g/L, 1.2 to 4.5g/L, 1.2 to 4g/L, 1.9 to 3.5g/L, 0.9 to 3g/L, 0.9 to 3.0g/L, 0.9 to 2.5g/L, 0.9 to 2.1g/L, 1.2.2 to 6g/L, 1.2 to 5.0g/L, 1.2 to 5.5g/L, 1.2 to 5 g/L1.5 to 5g/L, 1.5 to 5.0g/L, 1.5 to 4.5g/L, 1.5 to 4.0g/L, 1.5 to 3.5g/L, 1.5 to 3.0g/L, 1.5 to 2.5g/L, 1.5 to 2.1g/L, 1.9 to 6.0g/L, 1.9 to 5.5g/L, 1.9 to 5g/L, 1.9 to 5.0g/L, 1.9 to 4.5g/L, 1.9 to 4.0g/L, 1.9 to 3.5g/L, 1.9 to 3g/L, 1.9 to 3.0g/L, 1.9 to 2.5g/L, 1.9 to 2.1g/L, 2.5g/L, 1.9 to 5.5g/L, 1.9 to 5g/L, 1.9 to 5.0g/L, 1.9 to 4.0g/L, 1.9 to 4.5g/L, 1.9 to 3.5g/L, 1.5 g/L, 2.9 to 3.0g/L, 2.0 g/L, 2.5g/L, 2.3.0.0 g to 3.0g/L, 2.0 g/L, 2.3.3.0 g/L, 2.3.0 g to 4.0g/L 2.9 to 5.5g/L, 2.9 to 5g/L, 2.9 to 5.0/L, 2.9 to 4.5g/L, 2.9 to 4g/L, 2.9 to 4.0g/L, 2.9 to 3.5g/L, 2.9 to 3g/L or 2.9 to 3.0g/L.
The gel beverage according to one embodiment of the present invention may contain 2 or more gelling agents a. The total content of the gelling agent A in this case may be 1 to 6.4g/L, 1 to 6.2g/L, 1 to 6.0g/L, 1 to 5.8g/L, 1 to 5.6g/L, 1 to 5.4g/L, 1 to 5.2g/L, 1 to 5g/L, 1.0 to 5.0g/L, 1.5 to 6.4g/L, 1.5 to 6.2g/L, 1.5 to 6.0g/L, 1.5 to 5.8g/L, 1.5 to 5.6g/L, 1.5 to 5.4g/L, 1.5 to 5.2g/L, 1.5 to 5g/L, 2 to 6.4g/L, 2 to 6.2g/L, 2 to 6.0g/L, 1.5 to 5.4 g/L2 to 5.8g/L, 2 to 5.6g/L, 2 to 5.4g/L, 2 to 5.2g/L, 2 to 5g/L, 2.0 to 5.0g/L, 2.4 to 6.4g/L, 2.4 to 6.2g/L, 2.4 to 6.0g/L, 2.4 to 5.8g/L, 2.4 to 5.6g/L, 2.4 to 5.4g/L, 2.4 to 5.2g/L, 2.4 to 5.0g/L, 2.8 to 6.4g/L, 2.8 to 6.2g/L, 2.8 to 5.8g/L, 2.8 to 5.6g/L, 2.8 to 5.4g/L, 2.8 to 5.2g/L or 2.8 to 5.0g/L.
(gel B)
The gelling agent B used in one embodiment of the present invention is 1 or more selected from the group consisting of 0.6 to 3g/L locust bean gum, 0.6 to 3g/L xanthan gum, and 0.6 to 3g/L gellan gum. As the gelling agent B, 1 gelling agent may be selected, or 2 or more gelling agents may be selected. For example, locust bean gum and xanthan gum, locust bean gum and gellan gum, xanthan gum and gellan gum, or a combination of locust bean gum and xanthan gum and gellan gum.
The Locust Bean Gum (locustbean Gum) used in the present invention is not particularly limited, and commonly commercially available Locust Bean Gum can be used. For example, "GRINDSTED LBG 246" manufactured by DANISCO Co., ltd. The amount of locust bean gum contained in the gel beverage according to the embodiment of the invention is preferably 0.6 to 3g/L, and may be, for example, 0.6 to 3.0g/L, 0.9 to 3g/L, 0.9 to 3.0g/L, 1.1 to 3.0g/L, 1.2 to 3g/L, 1.2 to 3.0g/L, 1.3 to 3.0g/L, 1.4 to 3g/L, 1.4 to 3.0g/L, 0.6 to 2.8g/L, 0.9 to 2.8g/L, 1.1 to 2.8g/L, 1.2 to 2.8g/L, 1.3 to 2.8g/L, 1.4 to 2.8g/L, 0.6 to 2.6g/L, 1.4 to 3g/L, 1.4 to 3.0g/L, 1.4 to 2.8g/L, 1.4 to 2.4g/L, 1.4 to 2.8g/L, 1.4 to 2.4g/L. The locust bean gum content in the gel beverage can be calculated from the addition amount of the raw materials.
The Xanthan Gum (Xanthan Gum) used in the present invention is not particularly limited, and a commercially available Xanthan Gum can be used. For example, "KELTROL ADVANCED PERFORMANCE-F" manufactured by CP Kelco Co., ltd. The amount of xanthan gum contained in the gel beverage according to one embodiment of the present invention is preferably 0.6 to 3g/L, and may be, for example, 0.6 to 3.0g/L, 0.9 to 3g/L, 0.9 to 3.0g/L, 1.1 to 3.0g/L, 1.2 to 3g/L, 1.2 to 3.0g/L, 1.3 to 3.0g/L, 1.4 to 3g/L, 1.4 to 3.0g/L, 0.6 to 2.8g/L, 0.9 to 2.8g/L, 1.1 to 2.8g/L, 1.2 to 2.8g/L, 1.3 to 2.8g/L, 1.4 to 2.8g/L, 0.6 to 2.6g/L, 1.4 to 3.0g/L, 1.4 to 3g/L, 1.4 to 2.8g/L, 1.4 to 2.4g/L, 1.4 to 2.8 g/L. The content of xanthan gum in the gel beverage can be calculated from the addition amount of the raw materials.
The gellan gum used in the present invention is not particularly limited, and examples thereof include natural gellan gum and deacylated gellan gum. As the gellan gum, a generally commercially available gellan gum can be used. For example, "GRINDSTED Gellan Dai" manufactured by DANISCO Co., ltd., etc. is preferable. The gellan gum content in the gel beverage of the present invention is preferably 0.6 to 3g/L, and may be, for example, 0.6 to 3.0g/L, 0.9 to 3g/L, 0.9 to 3.0g/L, 1.1 to 3.0g/L, 1.2 to 3g/L, 1.2 to 3.0g/L, 1.3 to 3.0g/L, 1.4 to 3g/L, 1.4 to 3.0g/L, 0.6 to 2.8g/L, 0.9 to 2.8g/L, 1.1 to 2.8g/L, 1.2 to 2.8g/L, 1.3 to 2.8g/L, 1.4 to 2.8g/L, 0.6 to 2.6g/L, 1.4 to 3.0g/L, 1.4 to 2.8g/L, 1.4 to 2.4g/L, 1.4 to 2.8 g/L. The gellan gum content in the gel beverage can be calculated from the addition of the raw materials.
The gel beverage according to one embodiment of the present invention may contain 2 or more gelling agents B. The total content of the gelling agent B in this case may be 1 to 6g/L, 1.0 to 6.0g/L, 1 to 5.8g/L, 1 to 5.6g/L, 1 to 5.4g/L, 1 to 5.2g/L, 1 to 5.0g/L, 1 to 4.8g/L, 1 to 4.6g/L, 1 to 4.4g/L, 1 to 4.2g/L, 1 to 4.0g/L, 1.4 to 6g/L, 1.4 to 6.0g/L, 1.4 to 5.8g/L, 1.4 to 5.6g/L, 1.4 to 5.4g/L, 1.4 to 5.2g/L, 1.4 to 5.0g/L, 1.4 to 4.8g/L, 1.4 to 4.4g/L, 1.4 to 7.7 g/L, 1.4 to 7.4 g/L, 1.4 to 7.7 g/L, 1.4 to 7.6 g/L, 1.4 to 7.4 g/L, 1 to 7.4 g/L, 1.4 to 7.6 g/L, 1 to 7.4 g/L, 1.4 to 7.4 g/L, 1 to 5.2 g/L.
[ coagulant gel ]
The gel beverage according to one embodiment of the present invention contains potassium citrate and/or calcium citrate as a gelation accelerator. In general, as the gelation accelerator, salts that generate potassium ions or sodium ions can be used, and those that are approved for use as food additives are used. Among them, potassium chloride, calcium chloride, etc. are widely used, but in one embodiment of the present invention, potassium citrate, calcium citrate, or potassium citrate and calcium citrate are used, and texture and taste are good, and chlorine content is low, so corrosion of a pipeline in manufacturing facilities can be suppressed. The gel properties obtained are known to vary greatly depending on the type of coagulant gelling agent added, and good texture and mouthfeel are achieved by using a combination of a prescribed gelling agent and potassium citrate, calcium citrate, or potassium citrate and calcium citrate in the present invention. Examples of potassium citrate used in the gel beverage according to one embodiment of the present invention include monopotassium citrate and tripotassium citrate, and tripotassium citrate is preferable. As the calcium citrate used in the gel beverage according to one embodiment of the present invention, tricalcium citrate is preferable. Further, other gelling accelerators such as potassium phosphate may be contained as long as the properties of the gel beverage of the present invention are not impaired.
The content of potassium citrate contained in the gel beverage according to one embodiment of the present invention is preferably 0.31 to 0.78g/L, it may also be 0.35-0.78 g/L, 0.4-0.78 g/L, 0.40-0.78 g/L, 0.45-0.78 g/L, 0.5-0.78 g/L, 0.50-0.78 g/L, 0.55-0.78 g/L, 0.31-0.75 g/L, 0.35-0.75 g/L, 0.4-0.75 g/L, 0.40-0.75 g/L, 0.45-0.75 g/L, 0.5-0.75 g/L, 0.50-0.75 g/L, 0.55-0.75 g/L, 0.31-0.7 g/L, 0.31-0.70 g/L0.35 to 0.7g/L, 0.35 to 0.70g/L, 0.4 to 0.7g/L, 0.40 to 0.70g/L, 0.45 to 0.7g/L, 0.45 to 0.70g/L, 0.5 to 0.7g/L, 0.50 to 0.70g/L, 0.55 to 0.7g/L, 0.55 to 0.70g/L, 0.31 to 0.65g/L, 0.35 to 0.65g/L, 0.4 to 0.65g/L, 0.40 to 0.65g/L, 0.45 to 0.65g/L, 0.5 to 0.65g/L, 0.50 to 0.65g/L or 0.55 to 0.65g/L. The content of potassium citrate in the gel beverage can be calculated from the addition amount of the raw materials.
The calcium citrate content in the gel beverage according to one embodiment of the present invention is preferably 0.1 to 1g/L, but may be 0.1 to 1.0g/L, 0.2 to 1.0g/L, 0.3 to 1.0g/L, 0.4 to 1.0g/L, 0.5 to 1.0g/L, 0.6 to 1.0g/L, 0.7 to 1.0g/L, 0.8 to 1.0g/L, 0.9 to 1.0g/L, 0.1 to 0.9g/L, 0.1 to 0.8g/L, 0.1 to 0.7g/L, 0.1 to 0.6g/L, 0.1 to 0.5g/L, 0.1 to 0.4g/L, 0.1 to 0.3g/L, 0.1 to 0.2g/L, 0.2 to 0.8g/L, 0.3g to 0.6g/L, or 0.4g to 0.6g/L. The content of calcium citrate in the gel beverage can be calculated from the addition amount of the raw materials.
[ chloro ]
The chlorine content in the gel beverage according to one embodiment of the present invention is preferably 0 to 300ppm, but may be 0 to 260ppm, 0 to 220ppm, 0 to 200ppm, 0 to 180ppm, 0 to 160ppm, 0 to 140ppm, 0 to 120ppm, 0 to 100ppm, 0 to 80ppm, 0 to 60ppm or 0 to 40ppm. The amount of chlorine in the gel beverage can be determined by atomic absorption. When the amount of the chlorine-containing compound blended in the gel beverage is clear, a value calculated from the blended amount may be used. When the chlorine content is small, damage due to corrosion of the pipeline in the manufacturing facility can be reduced, and thus there is an advantage that the production can be performed in various manufacturing facilities.
[ sodium ]
The content of sodium in the gel beverage according to one embodiment of the present invention is preferably 150ppm or less, but may be 130ppm or less, 110ppm or less, 90ppm or less, 70ppm or less, 50ppm or less, 30ppm or less, 10ppm or substantially 0ppm. The amount of sodium in the gel beverage can be determined by atomic absorption. When the amount of the sodium-containing compound to be blended in the gel beverage is clear, a value calculated from the amount to be blended may be used.
[pH]
The pH of the gel beverage in one embodiment of the present invention is preferably 3 to 4.8, but may be 3.0 to 4.8, 3.2 to 4.8, 3.4 to 4.8, 3.6 to 4.8, 3.8 to 4.8, 3.2 to 4.6, 3.4 to 4.6, 3.6 to 4.6, 3.8 to 4.6, 3.2 to 4.4, 3.4 to 4.4, 3.6 to 4.4, 3.8 to 4.4, or 3.8 to 4.2. By adjusting the pH to this range, the proliferation of microorganisms can be suppressed, and the texture and taste of the gel can be well maintained.
[ fruit juice ]
The gel beverage in one embodiment of the present invention may also contain fruit juice. The fruit juice contained in the gel beverage according to one embodiment of the present invention is not particularly limited, and examples thereof include 1 or more selected from orange, tangerine, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, blackcurrant (blackberry), blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, cantaloupe, kiwi and pear. The gel beverage in one preferred form of the invention contains blackcurrant juice.
The fruit juice contained in the gel beverage according to one embodiment of the present invention may be pure fruit juice, concentrated fruit juice, or the like, regardless of the production method. The concentrated juice may be a juice produced by either a heat concentration method or a freeze concentration method. The content of the fruit juice may be 40% or less, 35% or less, 30% or less, 25% or less, 20% or less, 15% or less, 10% or less, 1 to 40%, 1 to 35%, 1 to 30%, 1 to 25%, 1 to 20%, 1 to 15%, 1 to 10%, 5 to 40%, 5 to 35%, 5 to 30%, 5 to 25%, 5 to 20%, 5 to 15% or 5 to 10%.
[ sweetener ]
The gel beverage in one embodiment of the present invention may also contain a sweetener. As sweetener, a low-intensity sweetener, a high-intensity sweetener, or a combination thereof may also be contained. Examples of the low-intensity sweetener include glucose, sucrose (white sugar, etc.), fructose, maltose, oligosaccharides, fructose syrup, lactose, psicose, allose, tagatose, xylose, and ribose. Examples of the high-intensity sweetener include aspartame, neotame, alidensweet, sucralose, acesulfame potassium (acesulfame K), saccharin sodium, cyclamate sodium, glycyrrhizin, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, thaumatin (mabinlin), bunaj sweet protein (Brazzein), pezotin (Pentadin), herman dulcin, 4β -hydroxymhennodulcin, miraculin (Miraculin), glycyrrhizin, rubusoside, rebaudioside, mogroside IV, mogroside V, steviol glycoside (rebaudioside a, rebaudioside D, rebaudioside M), thaumatin, monellin, buna sweet protein (Brazzein), monatin, luo han guo, or a sweet extract.
[ other optional Components ]
The gel beverage according to one embodiment of the present invention may contain components which can be added to a usual beverage in addition to the above components, as long as the effects of the present invention are not impaired. Examples of such components include water, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.
[ Container and Sterilization ]
The form of the gel beverage in one embodiment of the present invention is not limited, and for example, a form of a packaged gel beverage packaged in a container such as a can, a bottle, a PET bottle, a bag, a carton, or a plastic container may be used. When the container is sterilized by heating after being packaged, the type thereof is not particularly limited, and for example, usual methods such as reverse sterilization, UHT sterilization and sterilization in a sterilization tank can be used. The temperature of the heat sterilization step is not particularly limited, and is, for example, 65 to 130 ℃, preferably 80 to 120 ℃ for 1 to 40 minutes. However, sterilization may be performed at an appropriate temperature for several seconds, for example, 5 to 30 seconds, as long as the sterilization effect equivalent to the above conditions is obtained.
Exemplary embodiment of the gel beverage of the present invention
In one aspect of the present invention, there is provided a gel beverage comprising:
(A) 0.9-3.2 g/L agar,
(B) 0.6 to 3g/L of xanthan gum, and,
(C) 0.31-0.78 g/L of tripotassium citrate and the chlorine content is 0-220 ppm.
In one aspect of the present invention, there is provided a gel beverage comprising:
(A) 0.9-3.2 g/L agar,
(B) 0.6 to 3g/L locust bean gum, and,
(C) 0.31-0.78 g/L of tripotassium citrate and the chlorine content is 0-220 ppm.
In one aspect of the present invention, there is provided a gel beverage comprising:
(A) 0.9-3.2 g/L carrageenan,
(B) 0.6 to 3g/L locust bean gum, and,
(C) 0.31-0.78 g/L of tripotassium citrate and the chlorine content is 0-220 ppm.
In one aspect of the present invention, there is provided a gel beverage comprising:
(A) 0.9-3.2 g/L of rhizoma Amorphophalli,
(B) 0.6 to 3g/L of xanthan gum, and,
(C) 0.31-0.78 g/L of tripotassium citrate and the chlorine content is 0-220 ppm.
In one aspect of the present invention, there is provided a gel beverage comprising:
(A) 0.9-3.2 g/L carrageenan, 0.9-3.2 g/L agar or 0.9-3.2 g/L devil tongue,
(B) 0.6 to 3g/L locust bean gum, and,
(C) 0.31-0.78 g/L of tripotassium citrate, and the chlorine content is 0-220 ppm,
the total content of the gel A of more than 2 kinds is 1-5 g/L.
In one aspect of the present invention, there is provided a gel beverage comprising:
(A) 0.9-3.2 g/L carrageenan,
(B) 0.6-3 g/L locust bean gum, 0.6-3 g/L xanthan gum or 0.6-3 g/L gellan gum, and,
(C) 0.31-0.78 g/L of tripotassium citrate, and the chlorine content is 0-220 ppm,
the total content of the gel B of more than 2 kinds is 1-4 g/L.
In one aspect of the present invention, there is provided a gel beverage comprising:
(A) 0.9-3.2 g/L carrageenan, 0.9-3.2 g/L agar or 0.9-3.2 g/L devil tongue,
(B) 0.6-3 g/L locust bean gum, 0.6-3 g/L xanthan gum or 0.6-3 g/L gellan gum, and,
(C) 0.31-0.78 g/L of tripotassium citrate, and the chlorine content is 0-220 ppm,
the total content of the gel A of more than 2 kinds is 1-5 g/L,
the total content of the gel B of more than 2 kinds is 1-4 g/L.
In one aspect of the present invention, there is provided a gel beverage comprising:
(A) 0.9-3.2 g/L carrageenan, 0.9-3.2 g/L agar and 0.9-3.2 g/L devil's tongue,
(B) 0.6-3 g/L locust bean gum, 0.6-3 g/L xanthan gum and 0.6-3 g/L gellan gum, and,
(C) 0.31-0.78 g/L of tripotassium citrate, and the chlorine content is 0-220 ppm,
the total content of the gel A of more than 2 kinds is 1-5 g/L,
the total content of the gel B of more than 2 kinds is 1-4 g/L.
2. Method for producing gel beverage
As another embodiment, the present invention provides a method for producing the gel beverage of the present invention (hereinafter, referred to as "the production method of the present invention"). The production method of the present invention is not particularly limited as long as it can obtain a gel beverage containing (A) 1 or more gelling agents A selected from the group consisting of 0.3 to 3.2g/L of agar, 0.3 to 3.2g/L of carrageenan and 0.3 to 3.2g/L of konjac, (B) 1 or more gelling agents B selected from the group consisting of 0.6 to 3g/L of locust bean gum, 0.6 to 3g/L of xanthan gum and 0.6 to 3g/L of gellan gum, and (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate, wherein the total amount of the 1 or more gelling agents A is 0.9 to 6.4g/L.
One form of the manufacturing method of the present invention includes tempering, heating, and cooling. For example, a manufacturing method according to an embodiment of the present invention includes: blending a mixture containing (A) 1 or more gelling agents A selected from the group consisting of 0.3-3.2 g/L of agar, 0.3-3.2 g/L of carrageenan and 0.3-3.2 g/L of konjac, (B) 1 or more gelling agents B selected from the group consisting of 0.6-3 g/L of locust bean gum, 0.6-3 g/L of xanthan gum and 0.6-3 g/L of gellan gum, and (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate and (D) water, wherein the total amount of the 1 or more gelling agents A is 0.9-6.4 g/L, heating the obtained mixture, and cooling the heated mixture. In addition to the above, the method of producing the present invention may include filling or sterilization. This will be described below.
(harmonizing)
In the preparation method according to one embodiment of the present invention, the gel a, the gel B, the potassium citrate, the calcium citrate, or the potassium citrate and the calcium citrate, water, and any other desired components are mixed, and the mixed solution is adjusted so that the mixed solution contains 1 or more gels a selected from the group consisting of 0.3 to 3.2g/L of agar, 0.3 to 3.2g/L of carrageenan, and 0.3 to 3.2g/L of konjac, and 1 or more gels B selected from the group consisting of 0.6 to 3g/L of locust bean gum, 0.6 to 3g/L of xanthan gum, and 0.6 to 3g/L of gellan gum, and the total amount of the 1 or more gels a is 0.9 to 6.4g/L of potassium citrate, calcium citrate, or potassium citrate and calcium citrate, and (D) water. The tempering may be performed in a device commonly used in barrels and the like. The raw materials can be added simultaneously or sequentially. Alternatively, several raw materials may be mixed in advance and blended with other raw materials. Stirring or filtration may also be carried out after tempering.
(heating)
In the heating in the production method according to one embodiment of the present invention, the mixed liquid obtained by the kneading is preferably heated to 70 to 100 ℃, more preferably to 80 to 100 ℃. The heating time may be appropriately selected, for example, from 10 seconds to 10 minutes. The mixed solution is temporarily heated to gel the gel by cooling as described later. The container may be filled after heating, and the sterilization treatment may be performed by heating.
(Cooling)
In the cooling in the production method according to one embodiment of the present invention, the heated mixed liquid is preferably cooled to 35 ℃ or lower, more preferably cooled to 30 ℃ or lower. The cooling time may be appropriately selected, for example, 10 to 60 minutes. By gelling the cooling gel, a gel beverage according to one embodiment of the present invention can be obtained.
(arbitrary treatment)
In the manufacturing method according to one embodiment of the present invention, the mixed liquid before or after heating may be filled in a container and then cooled. The sterilization treatment may be performed simultaneously with the heating as described above, or may be performed separately after the heating and filling. Examples of the sterilization treatment include reverse sterilization, UHT sterilization, and retort sterilization.
In the production method according to one embodiment of the present invention, the terms "gelling agent", "procoagulant agent", "chlorine", "sodium", "pH", "fruit juice", "sweetener", "optional component", "container and sterilization" are as described in the above-mentioned items of the gel beverage, and the values thereof are as described in the above-mentioned items of the gel beverage.
In the present specification, the expression "at least" means that the number of specific items may be equal to or greater than the number listed. Furthermore, within this application, the expression "about" refers to a subject within a range of ±25%, ±10%, ±5%, ±3%, ±2% or ±1% of the numerical value followed by "about". For example, "about 10" means a range of 7.5 to 12.5.
Examples
Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the examples.
Example 1
< examples 1-1 to 1-9>
First, the raw materials shown in table 1 were charged into a homogenizing mixer, and dispersed at 3500rpm to obtain a blended solution. The raw materials used are as follows: white sugar, agar (San Rong Yuan FFI Co., ltd. "GEL UP J-8037"), xanthan gum (CP Kelco Co., ltd. "KELTROL ADVANCED PERFORMANCE-F"), juice concentrate, ascorbic acid, tripotassium citrate, flavoring agent and water (RO water (reverse osmosis water)).
Heating the obtained mixed solution to 95-97 ℃, filling the mixed solution into a container, and sealing. Then, the gel beverage filled and sealed in the container is subjected to reverse sterilization (the temperature is not less than 81 ℃ C., and the condition is maintained for 3 minutes or more), and the gel beverage is prepared by again standing the container at 35 ℃ or less and gelling the container by cooling.
TABLE 1
There is 1
| Example(s) | 1-1 | 1-2 | 1-3 | 1-4 | 1-5 | 1-6 | 1-7 | 1-8 | 1-9 |
| White granulated sugar | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 |
| Agar-agar | 1.4 | 1.4 | 3.2 | 3.2 | 2 | 0.8 | 3.6 | 2.6 | 2.6 |
| Xanthan gum | 0.7 | 3 | 0.7 | 3 | 2 | 2 | 2 | 0.4 | 3.6 |
| Fruit juice concentrate | 6 | 6 | 6 | 6 | 6 | 6 | 6 | 6 | 6 |
| Ascorbic acid | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 |
| Tripotassium citrate | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 |
| Flavoring agent | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 |
| Water and its preparation method | 898 | 898 | 898 | 898 | 898 | 898 | 898 | 898 | 898 |
The addition amount of each raw material in the table is g/L.
For the packaged gel beverage obtained by the above steps, the sample after several days of production was adjusted to a product temperature of 5 ℃. Each sample was drunk by 3 panelists, and the "texture" and "mouthfeel" were evaluated on the basis of the following criteria.
[ evaluation criterion of texture and mouthfeel ]
5: particularly good
4: very good
3: good (good)
2: is bad
1: is very bad
The results are shown in Table 2. The results shown in the table are average values based on the evaluation of 3 panelists. The value of "comprehensive evaluation" is determined from the average value of the results obtained with respect to "texture" and "taste".
TABLE 2
TABLE 2
| Example(s) | 1-1 | 1-2 | 1-3 | 1-4 | 1-5 | 1-6 | 1-7 | 1-8 | 1-9 |
| Gel A (g/L) | 1.4 | 1.4 | 3.2 | 3.2 | 2 | 0.8 | 3.6 | 2.6 | 2.6 |
| Gel B (g/L) | 0.7 | 3 | 0.7 | 3 | 2 | 2 | 2 | 0.4 | 3.6 |
| Texture of texture | 3 | 3 | 3.5 | 3.5 | 4 | 1 | 2 | 2.5 | 2.5 |
| Mouthfeel of the product | 3 | 3 | 3 | 3.5 | 4 | 1 | 2 | 1.5 | 2 |
| Comprehensive evaluation | 3 | 3 | 3.25 | 3.5 | 4 | 1 | 2 | 2 | 2.25 |
Example 2
< examples 2-1 to 2-9>
The raw materials shown in Table 3 were charged into a homogenizing mixer in the same manner as in example 1, and dispersed at 3500rpm to obtain a blended solution. The same raw materials as in example 1 were used except that locust bean gum (manufactured by DANISCO corporation, "GRINDSTED LBG 246") was used instead of xanthan gum. A gel beverage was prepared by gelling the obtained mixed solution in the same manner as in example 1.
TABLE 3
TABLE 3 Table 3
| Example(s) | 2-1 | 2-2 | 2-3 | 2-4 | 2-5 | 2-6 | 2-7 | 2-8 | 2-9 |
| White granulated sugar | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 |
| Agar-agar | 1.4 | 1.4 | 3.2 | 3.2 | 2 | 0.8 | 3.6 | 2.6 | 2.6 |
| Locust bean gum | 0.7 | 3 | 0.7 | 3 | 2 | 2 | 2 | 0.4 | 3.6 |
| Fruit juice concentrate | 6 | 6 | 6 | 6 | 6 | 6 | 6 | 6 | 6 |
| Ascorbic acid | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 |
| Tripotassium citrate | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 |
| Flavoring agent | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 |
| Water and its preparation method | 898 | 898 | 898 | 898 | 898 | 898 | 898 | 898 | 898 |
The addition amount of each raw material in the table is g/L.
For the packaged gel beverage obtained by the above steps, the sample after several days of production was adjusted to a product temperature of 5 ℃. Each sample was drunk by 3 panelists, and the "texture" and "mouthfeel" were evaluated on the same basis as in example 1. The results are shown in Table 4. The results shown in the table are average values based on the evaluation of 3 panelists. The value of "comprehensive evaluation" is determined from the average value of the results obtained with respect to "texture" and "taste".
TABLE 4
TABLE 4 Table 4
| Example(s) | 2-1 | 2-2 | 2-3 | 2-4 | 2-5 | 2-6 | 2-7 | 2-8 | 2-9 |
| Gel A (g/L) | 1.4 | 1.4 | 3.2 | 3.2 | 2 | 0.8 | 3.6 | 2.6 | 2.6 |
| Gel B (g/L) | 0.7 | 3 | 0.7 | 3 | 2 | 2 | 2 | 0.4 | 3.6 |
| Texture of texture | 3 | 3 | 3.5 | 3.5 | 4 | 1 | 2 | 2.5 | 2 |
| Mouthfeel of the product | 3 | 3.5 | 3 | 3.5 | 4 | 1 | 2.5 | 2 | 2 |
| Comprehensive evaluation | 3 | 3.25 | 3.25 | 3.5 | 4 | 1 | 2.25 | 2.25 | 2 |
Example 3
< examples 3-1 to 3-16 ]
The raw materials shown in tables 5-1 and 5-2 were charged into a homogenizing mixer in the same manner as in example 1, and dispersed at 3500rpm to obtain a blended solution. As the gelling agent, locust bean gum (manufactured by DANISCO Co. "GRINDSTED LBG 246"), carrageenan (kappa carrageenan (gel strength: 1,200 g/cm) 2 Above)), konjac (glucomannan ratio: 88 wt% or more) and gellan gum (manufactured by DANISCO corporation, "GRINDSTED Gellan Dai"), the same raw materials as in example 1 were used. A gel beverage was prepared by gelling the obtained mixed solution in the same manner as in example 1.
[ Table 5-1]
Fu 5-1
| Example(s) | 3-1 | 3-2 | 3-3 | 3-4 | 3-5 | 3-6 | 3-7 | 3-8 | 3-9 |
| White granulated sugar | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 |
| Carrageenan gum | 1.2 | 1.2 | 3.2 | 3.2 | 2 | 0.8 | 3.6 | 2.6 | 2.6 |
| Locust bean gum | 0.7 | 3 | 0.7 | 3 | 2 | 2 | 2 | 0.4 | 3.6 |
| Fruit juice concentrate | 6 | 6 | 6 | 6 | 6 | 6 | 6 | 6 | 6 |
| Ascorbic acid | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 |
| Tripotassium citrate | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 |
| Flavoring agent | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 |
| Water and its preparation method | 898 | 898 | 898 | 898 | 898 | 898 | 898 | 898 | 898 |
The addition amount of each raw material in the table is g/L.
[ Table 5-2]
TABLE 5-2
| Example(s) | 3-10 | 3-11 | 3-12 | 3-13 | 3-14 | 3-15 | 3-16 |
| White granulated sugar | 150 | 150 | 150 | 150 | 150 | 150 | 150 |
| Carrageenan gum | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Locust bean gum | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Agar-agar | 1.4 | - | - | - | 1.4 | 1.4 | - |
| Rhizoma Amorphophalli | - | 1.2 | - | - | 1.2 | - | 1.2 |
| Xanthan gum | - | - | 0.7 | - | 0.7 | 0.7 | - |
| Gellan gum | - | - | 0.7 | 0.7 | - | 0.7 | |
| Fruit juice concentrate | 6 | 6 | 6 | 6 | 6 | 6 | 6 |
| Ascorbic acid | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 |
| Tripotassium citrate | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 |
| Flavoring agent | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 |
| Water and its preparation method | 898 | 898 | 898 | 898 | 898 | 898 | 898 |
The addition amount of each raw material in the table is g/L. In the table, "-" means that no raw material was added.
For the packaged gel beverage obtained by the above steps, the sample after several days of production was adjusted to a product temperature of 5 ℃. Each sample was drunk by 3 panelists, and the "texture" and "mouthfeel" were evaluated on the same basis as in example 1. The results are shown in tables 6-1 and 6-2. The results shown in the table are average values based on the evaluation of 3 panelists. The value of "comprehensive evaluation" is determined from the average value of the results obtained with respect to "texture" and "taste". In the table, "gel A", "gel A-2" and "gel A-3" refer to "carrageenan", "agar" and "konjac", "gel B-2" and "gel B-3" refer to "locust bean gum", "xanthan gum" and "gellan gum", respectively.
[ Table 6-1]
TABLE 6-1
| Example(s) | 3-1 | 3-2 | 3-3 | 3-4 | 3-5 | 3-6 | 3-7 | 3-8 | 3-9 |
| Gel A (g/L) | 1.2 | 1.2 | 3.2 | 3.2 | 2 | 0.8 | 3.6 | 2.6 | 2.6 |
| Gel B (g/L) | 0.7 | 3 | 0.7 | 3 | 2 | 2 | 2 | 0.4 | 3.6 |
| Texture of texture | 3 | 3.5 | 3.5 | 4 | 4 | 1 | 2 | 1.5 | 2.5 |
| Mouthfeel of the product | 3 | 3 | 3 | 3 | 4 | 2 | 2 | 1.5 | 2 |
| Comprehensive evaluation | 3 | 3.25 | 3.25 | 3.5 | 4 | 1.5 | 2 | 1.5 | 2.25 |
[ Table 6-2]
TABLE 6-2
| Example(s) | 3-10 | 3-11 | 3-12 | 3-13 | 3-14 | 3-15 | 3-16 |
| Gel A (g/L) | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Gel B (g/L) | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Gel A-2 (g/L) | 1.4 | 1.4 | 1.4 | ||||
| Gel A-3 (g/L) | 1.2 | 1.2 | 1.2 | ||||
| Gel B-2 (g/L) | 0.7 | 0.7 | 0.7 | ||||
| Gel B-3 (g/L) | 0.7 | 0.7 | 0.7 | ||||
| Texture of texture | 4 | 4.5 | 4 | 4 | 4.5 | 5 | 5 |
| Mouthfeel of the product | 5 | 4.5 | 5 | 4.5 | 4 | 5 | 5 |
| Comprehensive evaluation | 4.5 | 4.5 | 4.5 | 4.25 | 4.25 | 5 | 5 |
Example 4
< examples 4-1 to 4-9>
The raw materials shown in Table 7 were charged into a homogenizing mixer in the same manner as in example 1, and dispersed at 3500rpm to obtain a blended solution. The same raw materials as in example 1 were used except that devil's tongue (glucomannan ratio: 88% by weight or more) was used instead of agar. A gel beverage was prepared by gelling the obtained mixed solution in the same manner as in example 1.
TABLE 7
TABLE 7
| Example(s) | 4-1 | 4-2 | 4-3 | 4-4 | 4-5 | 4-6 | 4-7 | 4-8 | 4-9 |
| Self-granulated sugar | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 | 150 |
| Rhizoma Amorphophalli | 1.2 | 1.2 | 3.2 | 3.2 | 2 | 0.8 | 3.6 | 2.6 | 2.6 |
| Xanthan gum | 0.7 | 3 | 0.7 | 3 | 2 | 2 | 2.0 | 0.4 | 3.6 |
| Fruit juice concentrate | 6 | 6 | 6 | 6 | 6 | 6 | 6 | 6 | 6 |
| Ascorbic acid | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 |
| Tripotassium citrate | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 |
| Flavoring agent | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 |
| Water and its preparation method | 898 | 898 | 898 | 898 | 898 | 898 | 898 | 898 | 898 |
The addition amount of each raw material in the table is g/L.
For the packaged gel beverage obtained by the above steps, the sample after several days of production was adjusted to a product temperature of 5 ℃. Each sample was drunk by 3 panelists, and the "texture" and "mouthfeel" were evaluated on the same basis as in example 1. The results are shown in Table 8. The results shown in the table are average values based on the evaluation of 3 panelists. The value of "comprehensive evaluation" is determined from the average value of the results obtained with respect to "texture" and "taste".
TABLE 8
TABLE 8
| Example(s) | 4-1 | 4-2 | 4-3 | 4-4 | 4-5 | 4-6 | 4-7 | 4-8 | 4-9 |
| Gel A (g/L) | 1.2 | 1.2 | 32 | 3.2 | 2 | 0.8 | 3.6 | 2.6 | 2.6 |
| Gel B (g/L) | 0.7 | 3 | 0.7 | 3 | 2 | 2 | 2 | 0.4 | 3.6 |
| Texture of texture | 3 | 3.5 | 3 | 3.5 | 4 | 1.5 | 2.5 | 2 | 2 |
| Mouthfeel of the product | 3 | 3.5 | 3 | 3 | 4 | 2 | 1.5 | 2 | 2.5 |
| Comprehensive evaluation | 3 | 3.5 | 3 | 3.25 | 4 | 1.75 | 2 | 2 | 2.25 |
Example 5
< examples 5-1 to 5-6>
The raw materials shown in Table 9 were charged into a homogenizing mixer in the same manner as in example 1, and dispersed at 3500rpm to obtain a blended solution. Kappa carrageenan (gel strength: 1,200 g/cm) was used as a gelling agent instead of agar and xanthan 2 The same raw materials as in example 1 were used except that locust bean gum (manufactured by DANISCO corporation, "GRINDSTED LBG 246") was used. A gel beverage was prepared by gelling the obtained mixed solution in the same manner as in example 1.
TABLE 9
TABLE 9
| Example(s) | 5-1 | 5-2 | 5-3 | 5-4 | 5-5 | 5-6 |
| White granulated sugar | 150 | 150 | 150 | 150 | 150 | 150 |
| Carrageenan gum | 2 | 2 | 2 | 2 | 2 | 2 |
| Locust bean gum | 2 | 2 | 2 | 2 | 2 | 2 |
| Fruit juice concentrate | 6 | 6 | 6 | 6 | 6 | 6 |
| Ascorbic acid | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 |
| Tripotassium citrate | 0.21 | 0.31 | 0.42 | 0.52 | 0.60 | 0.70 |
| Flavoring agent | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 |
| Water and its preparation method | 898 | 898 | 898 | 898 | 898 | 898 |
The addition amount of each raw material in the table is g/L.
For the packaged gel beverage obtained by the above steps, the sample after several days of production was adjusted to a product temperature of 5 ℃. Each sample was drunk by 3 panelists, and the "texture" and "mouthfeel" were evaluated on the same basis as in example 1. The results are shown in Table 10. The results shown in the table are average values based on the evaluation of 3 panelists. The value of "comprehensive evaluation" is determined from the average value of the results obtained with respect to "texture" and "taste".
TABLE 10
Table 10
| Example(s) | 5-1 | 5-2 | 5-3 | 5-4 | 5-5 | 5-6 |
| Gel A (g/L) | 2 | 2 | 2 | 2 | 2 | 2 |
| Gel B (g/L) | 2 | 2 | 2 | 2 | 2 | 2 |
| Tripotassium citrate (g/L) | 0.210 | 0.310 | 0.420 | 0.520 | 0.600 | 0.700 |
| Texture of texture | 2 | 3 | 3 | 3.5 | 4 | 3.5 |
| Mouthfeel of the product | 2 | 3 | 3 | 3 | 4 | 3.5 |
| Comprehensive evaluation | 2 | 3 | 3 | 3.25 | 4 | 3.5 |
Example 6
< examples 6-1 to 6-7>
The raw materials shown in Table 11 were charged into a homogenizing mixer in the same manner as in example 1, and dispersed at 3500rpm to obtain a blended solution. Carrageenan was used as a gelling agent instead of agar and xanthan gum (gel strength: 1,200 g/cm) 2 The same raw materials as in example 1 were used, except that sodium chloride was used in addition to locust bean gum (manufactured by DANISCO corporation, "GRINDSTED LBG 246"). A gel beverage was prepared by gelling the obtained mixed solution in the same manner as in example 1.
TABLE 11
TABLE 11
| Example(s) | 6-1 | 6-2 | 6-3 | 6-4 | 6-5 | 6-6 | 6-7 |
| White granulated sugar | 150 | 150 | 150 | 150 | 150 | 150 | 150 |
| Carrageenan gum | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Locust bean gum | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Fruit juice concentrate | 6 | 6 | 6 | 6 | 6 | 6 | 6 |
| Ascorbic acid | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 |
| Tripotassium citrate | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 |
| Sodium chloride | 0 | 0.0865 | 0.173 | 0.260 | 0.363 | 0.433 | 0.519 |
| Flavoring agent | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 | 0.075 |
| Water and its preparation method | 898 | 898 | 898 | 898 | 898 | 898 | 898 |
The addition amount of each raw material in the table is g/L.
For the packaged gel beverage obtained by the above steps, the sample after several days of production was adjusted to a product temperature of 5 ℃. Each sample was drunk by 3 panelists, and the "texture" and "mouthfeel" were evaluated on the same basis as in example 1. The results are shown in Table 12. The results shown in the table are average values based on the evaluation of 3 panelists. The value of "comprehensive evaluation" is determined from the average value of the results obtained with respect to "texture" and "taste".
TABLE 12
Table 12
| Example(s) | 6-1 | 6-2 | 6-3 | 6-4 | 6-5 | 6-6 | 6-7 |
| Gel A (g/L) | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Gel B (g/L) | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Tripotassium citrate (g/L) | 0.600 | 0.600 | 0.600 | 0.600 | 0.600 | 0.600 | 0.600 |
| Chlorine (ppm) | 0 | 50 | 100 | 150 | 210 | 250 | 300 |
| Texture of texture | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| Mouthfeel of the product | 4 | 4.5 | 4 | 4 | 3.5 | 3 | 3 |
| Comprehensive evaluation | 4 | 4.25 | 4 | 4 | 3.75 | 3.5 | 3.5 |
Claims (13)
1. A gel beverage comprising:
(A) 1 or more gel A selected from agar of 0.3-3.2 g/L, carrageenan of 0.3-3.2 g/L and konjac of 0.3-3.2 g/L,
(B) More than 1 gelling agent B selected from locust bean gum of 0.6-3 g/L, xanthan gum of 0.6-3 g/L and gellan gum of 0.6-3 g/L, and,
(C) Potassium citrate, calcium citrate, or potassium citrate and calcium citrate,
the total amount of the gel A with more than 1 types is 0.9-6.4 g/L.
2. The gel beverage according to claim 1, wherein the gel beverage contains 0.31 to 0.78g/L of potassium citrate, 0.1 to 1g/L of calcium citrate, or 0.31 to 0.78g/L of potassium citrate and 0.1 to 1g/L of calcium citrate.
3. Gel beverage according to claim 1 or 2, characterized in that the chlorine content is 0-300 ppm.
4. The gel beverage according to any one of claims 1 to 3, wherein the gel beverage comprises (A) at least 1 gelling agent A selected from the group consisting of 0.7 to 2.6g/L of agar, 0.3 to 2.6g/L of carrageenan, and 1.6 to 2.6g/L of konjak.
5. The gel beverage according to any one of claims 1 to 4, wherein the gel beverage contains (B) at least 1 gelling agent B selected from the group consisting of 0.7 to 2.4g/L locust bean gum, 0.6 to 2.4g/L xanthan gum and 1 to 2.4g/L gellan gum.
6. The gel beverage according to any one of claims 1 to 5, wherein the gel beverage contains 2 or more kinds of gelling agents a.
7. The gel beverage according to claim 6, wherein the total content of the 2 or more kinds of gelling agents A is 1 to 5g/L.
8. The gel beverage according to any one of claims 1 to 7, wherein the gel beverage contains 2 or more kinds of gelling agents B.
9. The gel beverage according to claim 8, wherein the total content of the 2 or more kinds of gelling agents B is 1 to 4g/L.
10. Gel beverage according to any one of claims 1 to 9, characterized in that the pH is 3 to 4.8.
11. The gel beverage according to any one of claims 1 to 10, comprising 25% or less of fruit juice.
12. Gel beverage according to any one of claims 1 to 11, characterized in that the sodium content is 150ppm or less.
13. A method for producing a gel beverage, comprising:
blending 1 or more kinds of gel A selected from agar of 0.3-3.2 g/L, carrageenan of 0.3-3.2 g/L and devil tongue of 0.3-3.2 g/L, (B) 1 or more kinds of gel B selected from locust bean gum of 0.6-3 g/L, xanthan gum of 0.6-3 g/L and gellan gum of 0.6-3 g/L, (C) potassium citrate, calcium citrate or a mixture of potassium citrate and calcium citrate and (D) water, wherein the total amount of the 1 or more kinds of gel A is 0.9-6.4 g/L,
the mixture is heated up and the mixture is heated up,
and cooling the heated mixed solution.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021-109377 | 2021-06-30 | ||
| JP2021109377A JP2023006662A (en) | 2021-06-30 | 2021-06-30 | Jelly beverage |
| PCT/JP2022/025989 WO2023277070A1 (en) | 2021-06-30 | 2022-06-29 | Jelly beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117529236A true CN117529236A (en) | 2024-02-06 |
Family
ID=84691836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202280043848.5A Pending CN117529236A (en) | 2021-06-30 | 2022-06-29 | Gel beverage |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP2023006662A (en) |
| CN (1) | CN117529236A (en) |
| WO (1) | WO2023277070A1 (en) |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2567566B2 (en) * | 1994-03-01 | 1996-12-25 | 三栄源エフ・エフ・アイ株式会社 | Drink jelly manufacturing method |
| JP3607240B2 (en) * | 2001-10-26 | 2005-01-05 | 三栄源エフ・エフ・アイ株式会社 | Drink jelly |
| JP2005168459A (en) * | 2003-12-15 | 2005-06-30 | Ina Food Ind Co Ltd | Jelly composition and method for producing the same |
| JP2005176749A (en) * | 2003-12-19 | 2005-07-07 | Sanei Gen Ffi Inc | Gelling agent for drink jelly and drink jelly |
| JP4933479B2 (en) * | 2008-04-28 | 2012-05-16 | 大東乳業株式会社 | Method for producing carbon dioxide containing soft jelly beverage in sealed container |
| JP6046336B2 (en) * | 2010-06-21 | 2016-12-14 | サントリーホールディングス株式会社 | Jelly drink with high solid content |
| JP2012000096A (en) * | 2010-06-21 | 2012-01-05 | Suntory Holdings Ltd | Method for producing jelly beverage |
| JP6599087B2 (en) * | 2013-08-30 | 2019-10-30 | 三栄源エフ・エフ・アイ株式会社 | Method for producing fibrous tissue having soft texture |
| JP6762110B2 (en) * | 2016-02-26 | 2020-09-30 | ポッカサッポロフード＆ビバレッジ株式会社 | Lemon flavored jelly drink |
| CN109480134A (en) * | 2018-11-30 | 2019-03-19 | 杭州娃哈哈科技有限公司 | A kind of carbonated juice fruit syrup and preparation method thereof suitable for PET bottle dress production |
-
2021
- 2021-06-30 JP JP2021109377A patent/JP2023006662A/en active Pending
-
2022
- 2022-06-29 WO PCT/JP2022/025989 patent/WO2023277070A1/en active Application Filing
- 2022-06-29 CN CN202280043848.5A patent/CN117529236A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO2023277070A1 (en) | 2023-01-05 |
| JP2023006662A (en) | 2023-01-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101926434B (en) | Use of erythritol and d-tagatose in zero- or low-calorie beverages and food products | |
| JP4447912B2 (en) | Juice-based beverage composition | |
| JP3562785B2 (en) | Low calorie acidic protein beverage and method for producing the same | |
| KR100805223B1 (en) | Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products | |
| WO1998020753A1 (en) | Reduction of lingering sweet aftertaste of sucralose | |
| JP6443941B2 (en) | Process for producing rebaudioside D sweet diet carbonated soft drink | |
| JP2003125715A (en) | Drink jelly | |
| MXPA06000897A (en) | Naturally-sweetened reduced-calorie beverages. | |
| JP2000004852A (en) | Low-caloric carbonated drink | |
| JP2019509749A (en) | Beverage product with enhanced flavor and method for enhancing the flavor | |
| WO2001030170A1 (en) | Process for producing acidic drinks containing low-calorie milk | |
| JPS58162274A (en) | Protein containing fruit drink and production thereof | |
| US20120034351A1 (en) | Carbonated jelly beverage with inclusions | |
| JP3540299B2 (en) | Acid milk gel composition | |
| TWI739845B (en) | Acidic lactic containing high clarified beverage, container-filled beverage and method of clarification of acidic lactic containing beverage | |
| US20110244076A1 (en) | Carbonated dairy nutrient beverage and method of making a carbonated dairy nutrient beverage to supply the same nutrition of skim milk in the human diet | |
| CN117529236A (en) | Gel beverage | |
| US20130337113A1 (en) | Carbonated dairy nutrient beverage and method of making a carbonated dairy nutrient beverage to supply the same qualitative nutrition contained in skim milk to the human diet | |
| AU2019259549B2 (en) | Beverage, bottled beverage, and method for suppressing aggregation of bacterial cells or treated bacterial cell product | |
| Rittmanic | US whey proteins in ready-to-drink beverages | |
| CN101888794A (en) | Calcium-fortified beverages and method of making thereof | |
| EP1249177B1 (en) | Multifunctional food base for honey substitutes and fluid foods | |
| WO2005009147A1 (en) | Ready-to-drink formulation containing an active ingredient | |
| JP2021029167A (en) | Beverage, and method for improving palatability of beverage containing whey protein | |
| CN117652567B (en) | Formula milk for children and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 40101251 Country of ref document: HK |
|
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |