JP2001299241A - Jelly-like drink or food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new soft and stretchable jelly-like drink or food. SOLUTION: This jelly-like drink or food characterized by formulating 0.001 to 1.0 wt.% of a gelling agent consisting mainly of one or more ingredients selected from carrageenan, xanthan gum, locust bean gum, pectin, and mannan, exhibiting a storage elastic modulus of 0.05 to 150 Pa in a stain region of 1 to 10% without depending on the stain, having an area where the storage elastic modulus is not decreased but increased, in a strain region of 10 to 600%, and having a tan δ(loss elastic modulus/storage elastic modulus) of <=1 in a strain region of 1 to 600%, when the changes of the stain-dependent elastic modulus are measured using a viscoelasticity-measuring device under conditions comprising a temperature of 7 deg.C, a frequency of 1 Hz and a gap of 1.2 to 1.3 mm, and further having areas where the storage elastic modulus is decreased in dependence on frequency, in 100 to 10 rad/see and 1 to 0.1 rad/sec, when the changes of the stain-dependent elastic modulus are measured are measured under conditions comprising a temperature of 7 deg.C, a strain of 10%, and a gap of 1.2 to 1.3 mm, while gradually decreasing the frequency down to 100 to 0.1 rad/sec.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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]

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] 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] 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] 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] 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]

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]

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.

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]

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.

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.

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] 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.

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.

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.

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.

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.

Hereinafter, the present invention will be further described with reference to examples, but the present invention is not limited to the following examples.

[0019]

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]

As control products, gelling agents BE were prepared according to formulations be.

[Formulation b] Agar 100g

[Formulation c] Gellan gum 100g

[0024]

[0025]

(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]

[0028]

[0029]

[0030]

[0031]

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).

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).

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).

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.

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]

(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]

[0040]

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]

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.

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.

[Brief description of the drawings]

FIG. 1 is a graph illustrating the relationship between storage modulus and loss modulus in rheology.

FIG. 2 is a graph showing a change in strain-dependent storage elastic modulus of the product A of the present invention.

FIG. 3 is a graph showing a change in strain-dependent storage modulus of a control product B.

FIG. 4 is a graph showing a change in strain-dependent storage elastic modulus of a control product C.

FIG. 5 is a graph showing a change in strain-dependent storage elastic modulus of a control product D.

FIG. 6 is a graph showing a change in strain-dependent storage elastic modulus of a control product E.

FIG. 7 is a graph showing a change in tan δ of the product A of the present invention.

FIG. 8 is a graph showing a change in tan δ of a control product B.

FIG. 9 is a graph showing a change in tan δ of a control product C.

FIG. 10 is a graph showing a change in tan δ of Control D.

FIG. 11 is a graph showing a change in tan δ of a control product E.

FIG. 12 is a graph showing a change in the cycle-dependent storage modulus of the product A of the present invention.

FIG. 13 is a graph showing a change in the cycle-dependent storage modulus of the control product B.

FIG. 14 is a graph showing the change in the cycle-dependent storage elastic modulus of Control C.

FIG. 15 is a graph showing the change in the cycle-dependent storage modulus of the control product D.

FIG. 16 is a graph showing the change of the cycle-dependent storage modulus of the control product E.

 ──────────────────────────────────────────────────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)

[Claims] 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. 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. 3. The jelly-like food or drink according to claim 2, wherein the flexible container is a polyethylene terephthalate bottle (PET bottle).