JP2001299241A - Jelly-like drink or food - Google Patents
Jelly-like drink or foodInfo
- Publication number
- JP2001299241A JP2001299241A JP2000128552A JP2000128552A JP2001299241A JP 2001299241 A JP2001299241 A JP 2001299241A JP 2000128552 A JP2000128552 A JP 2000128552A JP 2000128552 A JP2000128552 A JP 2000128552A JP 2001299241 A JP2001299241 A JP 2001299241A
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- food
- drink
- elastic modulus
- strain
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 68
- 238000003860 storage Methods 0.000 claims abstract description 43
- 230000001419 dependent effect Effects 0.000 claims abstract description 26
- 239000003349 gelling agent Substances 0.000 claims abstract description 15
- 230000003247 decreasing effect Effects 0.000 claims abstract description 9
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 5
- 229920000057 Mannan Polymers 0.000 claims abstract description 5
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 5
- 239000000679 carrageenan Substances 0.000 claims abstract description 5
- 229920001525 carrageenan Polymers 0.000 claims abstract description 5
- 229940113118 carrageenan Drugs 0.000 claims abstract description 5
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 5
- 239000000711 locust bean gum Substances 0.000 claims abstract description 5
- 235000010987 pectin Nutrition 0.000 claims abstract description 5
- 229920001277 pectin Polymers 0.000 claims abstract description 5
- 239000001814 pectin Substances 0.000 claims abstract description 5
- 239000000230 xanthan gum Substances 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 5
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 5
- 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 5
- 229920000139 polyethylene terephthalate Polymers 0.000 claims description 16
- 239000005020 polyethylene terephthalate Substances 0.000 claims description 16
- 235000015110 jellies Nutrition 0.000 claims description 13
- 239000008274 jelly Substances 0.000 claims description 12
- -1 polyethylene terephthalate Polymers 0.000 claims description 12
- 230000007423 decrease Effects 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 4
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000704 physical effect Effects 0.000 description 13
- 239000000203 mixture Substances 0.000 description 11
- 230000035622 drinking Effects 0.000 description 7
- 238000009472 formulation Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 6
- 239000000194 fatty acid Substances 0.000 description 6
- 229930195729 fatty acid Natural products 0.000 description 6
- 238000005259 measurement Methods 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000010902 straw Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- XDOFQFKRPWOURC-UHFFFAOYSA-N 16-methylheptadecanoic acid Chemical compound CC(C)CCCCCCCCCCCCCCC(O)=O XDOFQFKRPWOURC-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000016795 Cola Nutrition 0.000 description 2
- 235000011824 Cola pachycarpa Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000000518 rheometry Methods 0.000 description 2
- HBMJWWWQQXIZIP-UHFFFAOYSA-N silicon carbide Chemical compound [Si+]#[C-] HBMJWWWQQXIZIP-UHFFFAOYSA-N 0.000 description 2
- 229910010271 silicon carbide Inorganic materials 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000011345 viscous material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- KIHBGTRZFAVZRV-UHFFFAOYSA-N 2-hydroxyoctadecanoic acid Chemical compound CCCCCCCCCCCCCCCCC(O)C(O)=O KIHBGTRZFAVZRV-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5036—Carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5072—Pectine, pectinate
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)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Packages (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、やわらかくて伸び
のある新規なゼリー状飲食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel soft and stretchable jelly-like food or drink.
【0002】[0002]
【従来の技術】近来、レオロジーの分析技術の進歩によ
り、様々な食品の食感を官能的に比較するのみならず
に、物性面から捉えようとする研究が進められてきてい
る。特に、ゼリー状飲食品のような食品には、組織を壊
さずに微小変動を測定できるレオメトリック社のARE
S粘弾性測定システムを使用することが有効であり、弾
性率の変化の挙動を測定することによりゼリー状飲食品
の食感の違いを比較することができる。2. Description of the Related Art In recent years, with the progress of rheological analysis technology, research has been advanced not only to sensuously compare the texture of various foods but also to grasp them from the viewpoint of physical properties. In particular, foods such as jelly-like foods and drinks have rheometric AREs that can measure minute variations without breaking tissue.
It is effective to use the S viscoelasticity measurement system, and it is possible to compare the difference in the texture of the jelly-like food or drink by measuring the behavior of the change in the elastic modulus.
【0003】レオロジーとは、物体の変形と流動に関す
る研究の総称であり、運動学的量(歪みあるいは歪み速
度)と力学的量(応力)との相関関係を物性値として捉
えようとするものである。弾性率(G)とは応力/歪み
であり、弾性率=応力/歪みと表される。さらに弾性率
(G)は、図1に示すように貯蔵弾性率(G′)と損失
弾性率(G″)に分けられ、tanδ(G″/G′)の大
きいものが粘性体であり、tanδの小さいものが弾性体
である。[0003] Rheology is a general term for research on deformation and flow of an object, and seeks to capture the correlation between kinetic quantity (strain or strain rate) and mechanical quantity (stress) as a physical property value. is there. The elastic modulus (G) is stress / strain, and is expressed as elastic modulus = stress / strain. Further, the elastic modulus (G) is divided into a storage elastic modulus (G ′) and a loss elastic modulus (G ″) as shown in FIG. 1, and a substance having a large tan δ (G ″ / G ′) is a viscous substance, Those having a small tan δ are elastic bodies.
【0004】従来のゼリー状飲食品を、上記レオメトリ
ック社のARES粘弾性測定システム100FRTN1(治具は
40mmの平行円板、滑り止めとして日本研紙製のSILICO
NCARBIDE Water proof(P600C-CW)を装着)を使用
し、温度7℃、周波数1Hz、ギャップ1.2mm〜1.3
mmの条件で歪み依存性の弾性率の変化を測定したとこ
ろ、歪み1%〜5%程度までは、貯蔵弾性率が歪みに依
存せず150Paを超えた値を示しており、5%〜600
%とさらに歪みを増加させていくと、歪みの増加ととも
にその貯蔵弾性率は著しく減少する。その際、tanδ
(損失弾性率/貯蔵弾性率)の値は1を越え、ゼリー状
飲食品の組織は完全に崩壊した状態になる。すなわち従
来のゼリー状飲食品は、硬くて伸びのない物性を有する
ものであった。[0004] A conventional jelly-like food or drink is prepared by using the above-mentioned ARES viscoelasticity measurement system 100FRTN1 (a jig is a 40 mm parallel disk, a non-slip SILICON manufactured by Nippon Kenshi).
Using NCARBIDE Waterproof (P600C-CW)), temperature 7 ° C, frequency 1Hz, gap 1.2mm ~ 1.3
When the change of the strain-dependent elastic modulus under the condition of mm was measured, the storage elastic modulus showed a value exceeding 150 Pa without depending on the strain up to about 1% to 5% of the strain, and 5% to 600%.
As the strain increases further, the storage modulus decreases significantly with increasing strain. At that time, tanδ
The value of (loss modulus / storage modulus) exceeds 1, and the structure of the jelly-like food or drink is in a completely collapsed state. That is, the conventional jelly-like food and drink had hard and unstretched physical properties.
【0005】また、従来のゼリー状飲食品の周期依存性
の弾性率の変化を、温度7℃、歪み10%、ギャップ
1.2〜1.3mmで、周波数を100rad/sec〜0.1
rad/secまで徐々に減少させて測定したところ、貯蔵弾
性率は周波数に依存しないものがほとんどであった。す
なわち、従来のゼリー状飲食品は、伸びや粘性のあまり
ない物性を有するものであった。[0005] Further, the change of the cycle-dependent elastic modulus of the conventional jelly-like food and drink is measured at a temperature of 7 ° C, a strain of 10%, a gap of 1.2 to 1.3 mm, and a frequency of 100 rad / sec to 0.1.
When measured while gradually decreasing to rad / sec, the storage elastic modulus was almost independent of frequency. That is, the conventional jelly-like food and drink had physical properties with little elongation or viscosity.
【0006】そのため、上記した従来の硬くて伸びや粘
性のないゼリー状飲食品を飲料用ゼリーとして供する場
合には、ゼリー状飲食品をビンや缶、紙容器またはチア
パック等に充填した上で、容器の中でクラッシュする
か、あるいは容器からストローで崩しながら、あるいは
またチューブ状の飲み口で崩しながら飲まなければなら
ず、容器を軽く押すだけで直接飲用できるゼリー状飲食
品はなかった。[0006] Therefore, when the above-mentioned conventional hard jelly-like food and drink having no elongation or viscosity is provided as a jelly for a drink, the jelly-like food or drink is filled in a bottle, a can, a paper container, a cheer pack or the like, There was no jelly-like food or drink that could be drunk directly by simply pressing the container lightly, either by crashing in the container, breaking from the container with a straw, or even breaking through a tube-shaped spout.
【0007】[0007]
【発明が解決しようとする課題】本発明は、上記従来技
術の問題点を解決して、従来のゼリー状飲食品にはなか
った全く新しい物性、すなわち、やわらかくて伸びのあ
るゼリー状飲食品を提供するものである。特に、ゼリー
状飲食品を飲用に供する場合、例えばPETボトルか
ら、容器を軽く押すだけで、ゼリー状飲食品を小さく崩
すことなく、一つのまとまった組成物として飲用するこ
とができるようなゼリー状飲食品を提供しようとするも
のである。DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems of the prior art and provides a completely new physical property which has not been found in conventional jelly-like foods and drinks, that is, a soft and stretchy jelly-like food and drink. To provide. In particular, when the jelly-like food or drink is to be used for drinking, for example, from a PET bottle, the jelly-like food can be drunk as a single composition without breaking the jelly-like food or drink into small pieces simply by pressing the container lightly. It is intended to provide food and drink.
【0008】[0008]
【課題を解決するための手段】本発明者等は、上記課題
を解決するため鋭意研究を重ねた結果、ゲル状飲食品に
使用するゲル化剤と配合量の検討並びに歪み依存性の弾
性率の変化と周期依存性の弾性率の変化を測定すること
により、カラギーナン、キサンタンガム、ローカストビ
ーンガム、ペクチン、マンナンから選択される1種又は
2種類以上を主成分とするゲル化剤を0.001重量%
〜1.0重量%配合し、粘弾性測定装置を使用して温度
7℃、周波数1Hz、ギャップ1.2mm〜1.3mmの条件
で歪み依存性の弾性率の変化を測定したときに、歪み1
%〜10%の貯蔵弾性率が歪みに依存せずに0.05Pa
〜150Paの値を示し、さらに歪み10%〜600%の
間で、貯蔵弾性率が減少することなく増加する領域が存
在し、歪み1%〜600%の範囲でtanδ(損失弾性率
/貯蔵弾性率)が1を越えず、かつ、温度7℃、歪み1
0%、ギャップ1.2mm〜1.3mmで周期依存性の弾性
率の変化を周波数100rad/sec〜0.1rad/secまで
徐々に減少させて測定したときに、100rad/sec〜1
0rad/secと1rad/sec〜0.1rad/secで、貯蔵弾性
率が周波数に依存して減少する領域が存在する物性を有
するゼリー状飲食品であれば、従来のゼリー状飲食品に
はない、全く新しい物性を有するやわらかくて伸びのあ
るゼリー状飲食品を提供できることを見出し本発明を完
成させた。Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have studied the gelling agent and the compounding amount used in the gel food and drink, as well as the strain-dependent elastic modulus. By measuring the change in the elasticity and the cycle-dependent change in the modulus of elasticity, a gelling agent containing one or more selected from carrageenan, xanthan gum, locust bean gum, pectin, and mannan as 0.001 weight%
When the change in strain-dependent elastic modulus was measured using a viscoelasticity measuring device at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 mm to 1.3 mm, 1
% To 10% storage modulus of 0.05 Pa independent of strain
And a range where the storage modulus increases without decreasing between 10% and 600% of strain, and tan δ (loss modulus / storage modulus) in the range of 1% to 600% of strain. Rate) does not exceed 1, temperature 7 ° C., strain 1
0%, a gap of 1.2 mm to 1.3 mm, and a cycle-dependent change in elastic modulus gradually reduced from a frequency of 100 rad / sec to 0.1 rad / sec.
A jelly-like food or drink having physical properties in which there is a region where the storage elastic modulus decreases at 0 rad / sec and 1 rad / sec to 0.1 rad / sec depending on the frequency is not present in the conventional jelly-like food and drink. The present inventors have found that a soft and stretchable jelly-like food or drink having completely new physical properties can be provided, and completed the present invention.
【0009】さらに、0.0001重量%以上の乳化剤
を含有させて上記ゲル化剤及び物性を有するゼリー状飲
食品を、柔軟性を有する容器、例えばポリエチレンテレ
フタレート製のボトル(PETボトル)のような容器に
充填すれば、容器を軽く押すだけで、ゼリー状飲食品が
容器の壁面に付着することなく飲用に適するものである
ことがわかった。Further, the gelling agent and the jelly-like food or drink having physical properties containing 0.0001% by weight or more of an emulsifier are added to a flexible container such as a polyethylene terephthalate bottle (PET bottle). It was found that when the container was filled, the jelly-like food or drink was suitable for drinking without adhering to the wall surface of the container by simply pressing the container lightly.
【0010】[0010]
【発明の実施の形態】本発明におけるゼリー状飲食品
は、カラギーナン、キサンタンガム、ローカストビーン
ガム、ペクチン、マンナンから選択される1種又は2種
類以上、好ましくは3種又は4種類を主成分とするゲル
化剤を使用する。その配合量はゼリー状飲食品に対して
0.001重量%〜1.0重量%、好ましくは0.05
重量%〜0.5重量%である。次に、上記ゲル化剤を使
用して、レオメトリック社のARES粘弾性測定システ
ム100FRTN1(治具は40mmの平行円板、滑り止めとして
日本研紙製のSILICONCARBIDE Water proof(P600C-C
W)を装着)により、温度7℃、周波数1Hz、ギャップ
1.2mm〜1.3mmで歪み依存性の弾性率の変化を測定
したときに、歪み1%〜10%の貯蔵弾性率が歪みに依
存せずに0.05Pa〜150Pa、好ましくは0.1〜1
00Paの値を示し、さらに歪み10%〜600%の間
で、貯蔵弾性率が減少することなく増加する領域が存在
し、歪み1%〜600%の範囲でtanδ(損失弾性率/
貯蔵弾性率)が1を越えない値を示し、かつ、温度7
℃、歪み10%、ギャップ1.2mm〜1.3mmで周期依
存性の弾性率の変化を、周波数100rad/sec〜0.1
rad/secまで徐々に減少させて測定したときに、100
rad/sec〜10rad/secと1rad/sec〜0.1rad/sec
で、周波数に依存して減少する領域が存在するようにゼ
リー状飲食品を調製する。BEST MODE FOR CARRYING OUT THE INVENTION The jelly food or drink according to the present invention contains one or more, preferably three or four, selected from carrageenan, xanthan gum, locust bean gum, pectin and mannan as main components. Use a gelling agent. The compounding amount is 0.001% by weight to 1.0% by weight, preferably 0.05% by weight, based on the jelly-like food or drink.
% To 0.5% by weight. Next, using the above gelling agent, an ARES viscoelasticity measurement system 100FRTN1 of Rheometrics Co., Ltd. (a jig is a 40 mm parallel disk, SILICONCARBIDE Water proof (P600C-C
When the change in strain-dependent elastic modulus was measured at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 mm to 1.3 mm, the storage elastic modulus of 1% to 10% was changed to strain. 0.05 Pa to 150 Pa, preferably 0.1 to 1
In addition, there is a region where the storage elastic modulus increases without decreasing between 10% and 600% of strain, and tan δ (loss elastic modulus /
Storage elastic modulus) does not exceed 1, and temperature 7
C., strain of 10%, gap of 1.2 mm to 1.3 mm, and change of the cycle-dependent elastic modulus at a frequency of 100 rad / sec to 0.1.
When measured with a gradual decrease to rad / sec, 100
rad / sec to 10 rad / sec and 1 rad / sec to 0.1 rad / sec
Then, a jelly-like food or drink is prepared so that there is a region that decreases depending on the frequency.
【0011】上記した歪み依存性の弾性率及びtanδ
(損失弾性率/貯蔵弾性率)の値は、本発明のゼリー状
飲食品がやわらかくて伸びのあるゼリーであることを示
しており、また、周期依存性の貯蔵弾性率の値は、高周
波領域ほど大きく、低周波領域ほど小さくなっているの
で、本発明のゼリー状飲食品は、高周波領域ではゼリー
の組織がほどけにくく切れにくい状態になっており、低
周波領域ではより粘性体に近くなっていると考えられ
る。The above-mentioned strain-dependent elastic modulus and tan δ
The value of (loss elastic modulus / storage elastic modulus) indicates that the jelly-like food or drink of the present invention is a soft and stretchable jelly, and the value of the cycle-dependent storage elastic modulus is in a high-frequency region. The larger the lower, the lower the low frequency region, the smaller the jelly-like food or drink of the present invention, the higher the high frequency region, the less easily the jelly tissue is hard to break, and the lower the frequency region, the closer to a viscous material. It is thought that there is.
【0012】したがって、本発明のゼリー状飲食品は従
来のゼリー状飲食品にはないやわらかくて伸びのある物
性を有するものである。Therefore, the jelly-like food and drink of the present invention has soft and elongate physical properties which are not present in the conventional jelly-like food and drink.
【0013】本発明のゼリー状飲食品は、レモン、オレ
ンジ、グレープ等の果肉、果汁、ヨーグルト、コーラ、
コーヒー、紅茶、砂糖等の糖質、クエン酸等の酸味料、
香料等により嗜好に応じて風味を付与することも可能で
あり、糖度、酸度、pH等も適宜必要により調整し、他に
使用する副原料や添加物等も特に制限されるものではな
く、上記した本発明の物性の範囲内であれば必要に応じ
て調整することができる。[0013] The jelly food or drink of the present invention comprises pulp such as lemon, orange and grape, fruit juice, yogurt, cola,
Carbohydrates such as coffee, tea, sugar, acidulants such as citric acid,
It is also possible to impart a flavor according to taste by flavors and the like, sugar content, acidity, pH and the like are appropriately adjusted as necessary, and other auxiliary materials and additives used are not particularly limited. It can be adjusted as needed within the range of the physical properties of the present invention.
【0014】本発明のゼリー状飲食品に使用する容器に
ついては特に制限はないが、本発明のゼリー状飲食品を
飲用に供する場合には、本発明のゼリー状飲食品のやわ
らかく伸びのある性質を利用して、従来のゼリー飲料に
は使用されたことのない柔軟性を有する容器、例えばブ
ロー成形されたポリエチレンテレフタレート(PE
T)、ポリプロピレン(PP)、ポリエチレン(P
E)、好ましくはポリエチレンテレフタレートで作られ
たPETボトルを使用することができる。飲用のゼリー
状飲食品にPETボトル等の柔軟性を有する容器を利用
できることは、本発明の特筆すべきことである。The container used for the jelly-like food and drink of the present invention is not particularly limited, but when the jelly-like food and drink of the present invention is used for drinking, the soft and stretchable property of the jelly-like food and drink of the present invention is used. Utilizing a flexible container that has never been used in conventional jelly beverages, such as blow-molded polyethylene terephthalate (PE)
T), polypropylene (PP), polyethylene (P
E) PET bottles, preferably made of polyethylene terephthalate, can be used. It is a special feature of the present invention that a flexible container such as a PET bottle can be used for drinking jelly-like food or drink.
【0015】すなわち、従来のゼリー状飲食品は硬くて
伸びのない物性を有するため、これを飲料用ゼリーとし
て供する場合には、ビンや缶、紙容器あるいはチアパッ
ク等に充填した上で、容器の中でクラッシュするか、あ
るいは容器からストローで崩しながら、あるいはまたチ
ューブ状の飲み口で崩しながら飲まなければならなかっ
たが、本発明のゼリー状飲食品はPETボトル等の柔軟
性を有するボトルを使用しても、容器を軽く押すだけ
で、ゼリーを小さく崩さずことなく一つのまとまった組
成物として飲用することができる。That is, since conventional jelly-like foods and drinks have physical properties that are hard and do not stretch, when they are used as jelly for beverages, they are filled in bottles, cans, paper containers, or cheer packs, and then filled. Crushed inside, or had to be drunk with a straw from the container or with a tube-shaped spout, but the jelly-like food and drink of the present invention Even if it is used, it can be drunk as a single composition without breaking the jelly by just pushing the container lightly.
【0016】しかしながら、PETボトル等の柔軟性を
有する容器で本発明のゼリー状飲食品を飲用しようとす
ると、ゼリー状飲食品の性状等によっては、まれにPE
Tボトルの内面に付着してスムーズに飲用できない場合
があるが、このゼリー状飲食品に分散しうるグリセリン
脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂
肪酸エステル等の乳化剤、好ましくはHLBが7以上の
乳化剤、さらに好ましくはHLBが8以上であって、脂
肪酸がオレイン酸、イソステアリン酸、パルミチン酸、
ラウリン酸、カプリル酸、縮合リシノール酸、縮合1,
2−ヒドロキシステアリン酸であるグリセリン脂肪酸エ
ステル系の乳化剤、またはそれとHLBが8以上のショ
糖脂肪酸エステルを0.0001%以上、好ましくは
0.0005%以上添加することでPETボトルへの付
着が防止されて、なおいっそう飲用に適するゼリー状飲
食品を提供することができる。However, when the jelly-like food or drink of the present invention is to be drunk in a flexible container such as a PET bottle, depending on the properties of the jelly-like food or drink, rarely, the PE may be used.
An emulsifier such as a glycerin fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester or the like, which is preferably dispersed in the jelly-like food or drink, but is preferably an emulsifier having an HLB of 7 or more. More preferably, the HLB is 8 or more, and the fatty acid is oleic acid, isostearic acid, palmitic acid,
Lauric acid, caprylic acid, condensed ricinoleic acid, condensed 1,
Prevention of adhesion to PET bottles by adding 0.0001% or more, preferably 0.0005% or more of glycerin fatty acid ester-based emulsifier, which is 2-hydroxystearic acid, or sucrose fatty acid ester having HLB of 8 or more Thus, it is possible to provide a jelly-like food or drink that is more suitable for drinking.
【0017】本発明のゼリー状飲食品を製造するには、
カラギーナン、キサンタンガム、ローカストビーンガ
ム、ペクチン、マンナンから選択される1種又は2種類
以上、好ましくは3種又は4種類を主成分とするゲル化
剤を0.001〜1.0重量%、好ましくは0.05〜
0.5重量%、必要によりレモン、オレンジ、グレープ
等の果肉、果汁、ヨーグルト、コーラ、コーヒー、紅
茶、砂糖等の糖質、クエン酸等の酸味料、香料等を配合
し、従来一般に使用されている機器、方法を適宜選択し
て、上記した物性を有するゼリー状飲食品を製造すれば
よい。To produce the jelly-like food or drink of the present invention,
0.001 to 1.0% by weight, preferably 1 to 2 or more, preferably 3 or 4 types of gelling agents selected from carrageenan, xanthan gum, locust bean gum, pectin and mannan 0.05 ~
0.5% by weight, blended with pulp such as lemon, orange and grape, fruit juice, yogurt, cola, coffee, tea, sugar and other carbohydrates, citric acid and other acidulants and flavors as needed The jelly-like food or drink having the above-mentioned physical properties may be produced by appropriately selecting the equipment and method used.
【0018】以下、実施例をあげて本発明をさらに説明
するが、本発明は以下の実施例に限定されるものではな
い。Hereinafter, the present invention will be further described with reference to examples, but the present invention is not limited to the following examples.
【0019】[0019]
【実施例】[実施例1] (1)ゲル化剤の調製 本発明のゼリー状飲食品の実施例として、処方aにより
ゲル化剤aを調製した。EXAMPLES [Example 1] (1) Preparation of gelling agent As an example of the jelly-like food and drink of the present invention, gelling agent a was prepared according to formulation a.
【0020】 [0020]
【0021】対照品として、処方b〜eによりゲル化剤
B〜Eを調製した。As control products, gelling agents BE were prepared according to formulations be.
【0022】〔処方b〕 寒天 100g[Formulation b] Agar 100g
【0023】〔処方c〕 ジェランガム 100g[Formulation c] Gellan gum 100g
【0024】 [0024]
【0025】 [0025]
【0026】(2)ゲル化剤a〜eを用いて下記の配合
により、ゼリー状飲食品A〜Eを調製した。調合液は、
93℃まで昇温した後、7℃まで冷却した。pHは3.
7であった。(2) Jelly-like foods and drinks A to E were prepared using the gelling agents a to e according to the following formulation. The mixture is
After the temperature was raised to 93 ° C, it was cooled to 7 ° C. pH is 3.
It was 7.
【0027】 [0027]
【0028】 [0028]
【0029】 [0029]
【0030】 [0030]
【0031】 [0031]
【0032】レオメトリック社のARES粘弾性測定シ
ステム100FRTN1(治具は40mmの平行円板、滑り止めと
して日本研紙製のSILICONCARBIDE Water proof(P600
C-CW)を装着)を使用して、ゼリー状飲食品A〜Eの歪
み依存性の弾性率の変化を温度7℃、周波数1Hz、ギャ
ップ1.25mmにて測定した。その時の貯蔵弾性率の変
化を図2〜図6に、tanδ(損失弾性率/貯蔵弾性率)
の変化を図7〜図11に示した。本発明のゼリー状飲食
品Aは、歪み1%〜10%での貯蔵弾性率が3.6Paで
あり、歪みに依存せずにほぼ一定値を示し、さらに10
%〜250%付近まで歪ませたときに貯蔵弾性率が増加
する傾向を示した(図2)。また、1%〜600%歪ま
せた時のtanδ(損失弾性率/貯蔵弾性率)は、1を越
えなかった(図7)。ARES viscoelasticity measurement system 100FRTN1 of Rheometrics (a jig is a 40 mm parallel disk, SILICON CARBIDE Water proof (P600
C-CW) was used to measure the strain-dependent changes in the elastic modulus of the jelly-like foods and drinks A to E at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.25 mm. The change in storage modulus at that time is shown in FIGS. 2 to 6, and tan δ (loss modulus / storage modulus).
7 to 11 are shown in FIGS. The jelly-like food and drink A of the present invention has a storage elastic modulus of 3.6 Pa at a strain of 1% to 10%, and shows a substantially constant value without depending on the strain.
%, The storage elastic modulus tended to increase when strained to around 250% (FIG. 2). The tan δ (loss modulus / storage modulus) when strained from 1% to 600% did not exceed 1 (FIG. 7).
【0033】それに対して、対照品B〜Eは、全てにお
いて、ある程度の歪みまでは、歪みに依存せず一定の貯
蔵弾性率を保ってはいるものの、さらに歪みを増大させ
ていくと、その貯蔵弾性率は著しく減少した(図3〜図
6)。その際、tanδ(損失弾性率/貯蔵弾性率)の値
は1を大きく越えてしまった(図8〜図11)。On the other hand, all of the control products B to E maintain a constant storage elastic modulus without depending on the strain up to a certain degree of strain, but when the strain is further increased, The storage modulus was significantly reduced (FIGS. 3-6). At that time, the value of tan δ (loss modulus / storage modulus) greatly exceeded 1 (FIGS. 8 to 11).
【0034】また、周期依存性の弾性率の変化を温度7
℃、歪み10%、ギャップ1.25mmで測定した。周波
数は、100rad/sec〜0.1rad/secまで徐々に減少
させた。その時の貯蔵弾性率の変化を図12〜図16に
示した。本発明のゼリー状飲食品Aの貯蔵弾性率は、1
00rad/sec〜10rad /secと1rad/sec〜0.1rad
/secで、周波数に依存して減少しているのに対して
(図12)、対照品B〜Eでは、どの周波数の範囲にお
いても周期依存性が見られなかった(図13〜図1
6)。Further, the change in the modulus of elasticity depending on the period
C., strain 10%, gap 1.25 mm. The frequency was gradually reduced from 100 rad / sec to 0.1 rad / sec. The change in storage modulus at that time is shown in FIGS. The storage elastic modulus of the jelly food / beverage product A of the present invention is 1
00 rad / sec to 10 rad / sec and 1 rad / sec to 0.1 rad
/ Sec, the frequency dependence was decreased depending on the frequency (FIG. 12), whereas the control products B to E did not show the cycle dependency in any frequency range (FIGS. 13 to 1).
6).
【0035】本発明のゼリー状飲食品Aと対照品B〜E
を官能的に比較してみても、対照品B〜Eは固くて伸び
のないゼリーであるのに対して、当該ゼリー状飲食品A
は、やわらかくて伸びのあるゼリーであることが確認さ
れた。The jelly-like food and drink A of the present invention and the control products BE
Compared organoleptically, the control products B to E are hard and non-elongating jellies, whereas the jelly-like food and drink A
Was found to be soft and stretchy jelly.
【0036】[実施例2] (1)ゲル化剤の調製 本発明のゼリー状飲食品の実施例として、処方xにより
ゲル化剤xを調製した。Example 2 (1) Preparation of Gelling Agent As an example of the jelly-like food and drink of the present invention, gelling agent x was prepared according to formulation x.
【0037】 [0037]
【0038】(2)ゲル化剤xを用いて下記の配合通
り、ゼリー状飲食品Y、Zを調製し、95℃まで昇温し
た後、85℃の温度でPETボトルに充填し、5℃まで
冷やした。pHは3.7であった。(2) Jelly-like foods and drinks Y and Z are prepared using the gelling agent x according to the following formulation, heated to 95 ° C., filled in a PET bottle at a temperature of 85 ° C., and Chilled. pH was 3.7.
【0039】 [0039]
【0040】 [0040]
【0041】ゼリー状飲食品Zは、飲用しようとする
と、PETボトルの内面に付着してゼリーがでにくくな
るのに対して、ゼリー状飲食品Yは、PETボトルの内
面にゼリーが付着することなくきれいにでてくることが
確認された。When the jelly-like food and drink Z is to be drunk, the jelly-like food and drink Y adheres to the inner surface of the PET bottle and makes it difficult to jelly, whereas the jelly-like food and drink Y adheres to the inner surface of the PET bottle. It was confirmed that it came out cleanly.
【0042】[0042]
【発明の効果】以上述べたことより、本発明のゼリー状
飲食品は、従来のゼリー状飲食品にはないやわらかで伸
びのある全く新しい物性をもつものである。As described above, the jelly-like food / drink of the present invention has completely new physical properties which are soft, stretchable and not present in the conventional jelly-like food / drink.
【0043】そのため、本発明のゼリー状飲食品を飲用
に供する場合には、容器の中でクラッシュしたり、容器
からストローで崩しながら飲む必要はなく、容器を軽く
押すだけで小さく崩すことなく、一つのまとまった組成
物として飲用に供することができる。Therefore, when the jelly-like food or drink of the present invention is used for drinking, there is no need to crash in the container or drink while breaking the container with a straw. It can be provided for drinking as a single composition.
【図1】レオロジーにおける貯蔵弾性率と損失弾性率と
の関係を説明するグラフである。FIG. 1 is a graph illustrating the relationship between storage modulus and loss modulus in rheology.
【図2】本発明品Aの歪み依存性貯蔵弾性率の変化を示
すグラフである。FIG. 2 is a graph showing a change in strain-dependent storage elastic modulus of the product A of the present invention.
【図3】対照品Bの歪み依存性貯蔵弾性率の変化を示す
グラフである。FIG. 3 is a graph showing a change in strain-dependent storage modulus of a control product B.
【図4】対照品Cの歪み依存性貯蔵弾性率の変化を示す
グラフである。FIG. 4 is a graph showing a change in strain-dependent storage elastic modulus of a control product C.
【図5】対照品Dの歪み依存性貯蔵弾性率の変化を示す
グラフである。FIG. 5 is a graph showing a change in strain-dependent storage elastic modulus of a control product D.
【図6】対照品Eの歪み依存性貯蔵弾性率の変化を示す
グラフである。FIG. 6 is a graph showing a change in strain-dependent storage elastic modulus of a control product E.
【図7】本発明品Aのtanδの変化を示すグラフであ
る。FIG. 7 is a graph showing a change in tan δ of the product A of the present invention.
【図8】対照品Bのtanδの変化を示すグラフである。FIG. 8 is a graph showing a change in tan δ of a control product B.
【図9】対照品Cのtanδの変化を示すグラフである。FIG. 9 is a graph showing a change in tan δ of a control product C.
【図10】対照品Dのtanδの変化を示すグラフであ
る。FIG. 10 is a graph showing a change in tan δ of Control D.
【図11】対照品Eのtanδの変化を示すグラフであ
る。FIG. 11 is a graph showing a change in tan δ of a control product E.
【図12】本発明品Aの周期依存性貯蔵弾性率の変化を
示すグラフである。FIG. 12 is a graph showing a change in the cycle-dependent storage modulus of the product A of the present invention.
【図13】対照品Bの周期依存性貯蔵弾性率の変化を示
すグラフである。FIG. 13 is a graph showing a change in the cycle-dependent storage modulus of the control product B.
【図14】対照品Cの周期依存性貯蔵弾性率の変化を示
すグラフである。FIG. 14 is a graph showing the change in the cycle-dependent storage elastic modulus of Control C.
【図15】対照品Dの周期依存性貯蔵弾性率の変化を示
すグラフである。FIG. 15 is a graph showing the change in the cycle-dependent storage modulus of the control product D.
【図16】対照品Eの周期依存性貯蔵弾性率の変化を示
すグラフである。FIG. 16 is a graph showing the change of the cycle-dependent storage modulus of the control product E.
───────────────────────────────────────────────────── フロントページの続き Fターム(参考) 3E067 AA11 AB01 AC01 BA02A BB14A BC03A CA30 FA01 FC01 GD10 4B017 LE05 LE10 LK13 LL04 LP15 4B041 LC03 LD01 LE08 LH05 LH07 LH08 LH10 LH16 LP18 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 3E067 AA11 AB01 AC01 BA02A BB14A BC03A CA30 FA01 FC01 GD10 4B017 LE05 LE10 LK13 LL04 LP15 4B041 LC03 LD01 LE08 LH05 LH07 LH08 LH10 LH16 LP18
Claims (3)
ストビーンガム、ペクチン、マンナンから選択される1
種又は2種類以上を主成分とするゲル化剤を0.001
重量%〜1.0重量%配合し、粘弾性測定装置を使用し
て温度7℃、周波数1Hz、ギャップ1.2mm〜1.3mm
の条件で歪み依存性の弾性率の変化を測定したときに、
歪み1%〜10%の貯蔵弾性率が歪みに依存せずに0.
05Pa〜150Paの値を示し、さらに歪み10%〜60
0%の間で、貯蔵弾性率が減少することなく増加する領
域が存在し、歪み1%〜600%の範囲でtanδ(損失
弾性率/貯蔵弾性率)が1を越えず、 かつ、温度7℃、歪み10%、ギャップ1.2mm〜1.
3mmで周期依存性の弾性率の変化を周波数100rad/s
ec〜0.1rad/secまで徐々に減少させて測定したとき
に、100rad/sec〜10rad/secと1rad/sec〜0.
1rad/secで、貯蔵弾性率が周波数に依存して減少する
領域が存在することを特徴とするゼリー状飲食品。1. A carrageenan, xanthan gum, locust bean gum, pectin, mannan
0.001 of a gelling agent mainly composed of a seed or two or more kinds
% By weight and 1.0% by weight using a viscoelasticity measuring device at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 mm to 1.3 mm.
When measuring the strain-dependent change in elastic modulus under the conditions
The storage elastic modulus of strain 1% to 10% is not dependent on strain and is 0.1%.
05Pa to 150Pa, and strain 10% to 60%.
Between 0%, there is a region where the storage modulus increases without decreasing, and tan δ (loss modulus / storage modulus) does not exceed 1 in the range of strain 1% to 600%, and the temperature is 7%. ° C, strain 10%, gap 1.2mm-1.
At 3 mm, the frequency-dependent change in the elastic modulus is 100 rad / s.
When measured while gradually decreasing from ec to 0.1 rad / sec, 100 rad / sec to 10 rad / sec and 1 rad / sec to 0.
A jelly-like food or drink, wherein at 1 rad / sec, there is a region where the storage modulus decreases depending on the frequency.
してなる請求項1記載のゼリー状飲食品を、柔軟性を有
する容器に充填し、該容器を軽く押すだけでゼリーを小
さく崩すことなく飲食できることを特徴とするゼリー状
飲食品。2. A jelly-like food or drink according to claim 1, which contains 0.0001% by weight or more of an emulsifier, is filled in a flexible container, and the jelly is broken down only by lightly pressing the container. Jelly-like food and drink characterized by being able to eat and drink without food.
フタレート製のボトル(PETボトル)であることを特
徴とする請求項2記載のゼリー状飲食品。3. The jelly-like food or drink according to claim 2, wherein the flexible container is a polyethylene terephthalate bottle (PET bottle).
Priority Applications (2)
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JP2000128552A JP3522643B2 (en) | 2000-04-27 | 2000-04-27 | Jellied food and drink |
KR1020000043611A KR100718605B1 (en) | 2000-04-27 | 2000-07-28 | Jelly type foods and beverages |
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JP2000128552A JP3522643B2 (en) | 2000-04-27 | 2000-04-27 | Jellied food and drink |
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KR (1) | KR100718605B1 (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2004105031A (en) * | 2002-09-13 | 2004-04-08 | Lotte Co Ltd | Jellylike food and drink |
JP2004147639A (en) * | 2002-09-05 | 2004-05-27 | Odashima:Kk | Diet for training masticatory deglutitious function, production method thereof and method for feeding the same |
JP2005176749A (en) * | 2003-12-19 | 2005-07-07 | Sanei Gen Ffi Inc | Gelling agent for drink jelly and drink jelly |
WO2005087190A1 (en) * | 2004-03-11 | 2005-09-22 | Amorepacific Corporation | Yoghurt formulation cosmetic composition |
JP2011211963A (en) * | 2010-03-31 | 2011-10-27 | Terumo Corp | Water replenishing jelly |
JP2011217759A (en) * | 2011-07-05 | 2011-11-04 | Meiji Co Ltd | Transparent water drink |
WO2013002373A1 (en) | 2011-06-30 | 2013-01-03 | 株式会社明治 | Food product development assistance device, food product development method, food product production method, dietary education assistance device, and dietary education method |
WO2016092341A1 (en) * | 2014-12-11 | 2016-06-16 | Compagnie Gervais Danone | Process for preparing a product comprising a gelled composition |
JP2017212961A (en) * | 2016-06-02 | 2017-12-07 | 花王株式会社 | Jelly-like solid food |
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KR20160089753A (en) | 2015-01-20 | 2016-07-28 | 윤원병 | Apparatus and method for measuring of tension in food |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3947604A (en) * | 1975-03-28 | 1976-03-30 | Fmc Corporation | Edible jelly and method of preparing same |
US4219582A (en) * | 1979-03-29 | 1980-08-26 | Merck & Co., Inc. | Xanthan gum and locust bean gum in confectionery use |
JPH06225710A (en) * | 1993-02-01 | 1994-08-16 | Sansho Kk | Production of jelly |
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 |
KR100207936B1 (en) * | 1997-04-29 | 1999-07-15 | 김강권 | Method for preparing jelly for drinking containing natural vitamin |
KR20000006758A (en) * | 1999-10-28 | 2000-02-07 | 강헌수 | Acid hydrolysis low intensity agar of maunfacture method or this tuming to account jelly food. |
-
2000
- 2000-04-27 JP JP2000128552A patent/JP3522643B2/en not_active Expired - Fee Related
- 2000-07-28 KR KR1020000043611A patent/KR100718605B1/en active IP Right Grant
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2004147639A (en) * | 2002-09-05 | 2004-05-27 | Odashima:Kk | Diet for training masticatory deglutitious function, production method thereof and method for feeding the same |
JP2004105031A (en) * | 2002-09-13 | 2004-04-08 | Lotte Co Ltd | Jellylike food and drink |
JP2005176749A (en) * | 2003-12-19 | 2005-07-07 | Sanei Gen Ffi Inc | Gelling agent for drink jelly and drink jelly |
WO2005087190A1 (en) * | 2004-03-11 | 2005-09-22 | Amorepacific Corporation | Yoghurt formulation cosmetic composition |
JP2011211963A (en) * | 2010-03-31 | 2011-10-27 | Terumo Corp | Water replenishing jelly |
WO2013002373A1 (en) | 2011-06-30 | 2013-01-03 | 株式会社明治 | Food product development assistance device, food product development method, food product production method, dietary education assistance device, and dietary education method |
JP2011217759A (en) * | 2011-07-05 | 2011-11-04 | Meiji Co Ltd | Transparent water drink |
WO2016092341A1 (en) * | 2014-12-11 | 2016-06-16 | Compagnie Gervais Danone | Process for preparing a product comprising a gelled composition |
JP2017212961A (en) * | 2016-06-02 | 2017-12-07 | 花王株式会社 | Jelly-like solid food |
Also Published As
Publication number | Publication date |
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JP3522643B2 (en) | 2004-04-26 |
KR20010069229A (en) | 2001-07-25 |
KR100718605B1 (en) | 2007-05-16 |
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