JP2005176749A - Gelling agent for drink jelly and drink jelly - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a drink jelly in which deterioration of gel is suppressed even in distribution at normal temperature to enable long-term storage. <P>SOLUTION: A gelling agent for the drink jelly is obtained by combinedly using a xanthan gum having ≤1% acetyl group content and containing as an essential component one or more kinds of substances selected from carrageenan, glucomannan and Locust bean gum and which has preferably, 25-50°C gel point. The gelling agent is preferably obtained by further formulating the above gelling agent with one or more kinds of substances selected from low-methoxyl pectin, deacylated type gellan gum, native type gellan gum and agar. In the dynamic viscoelasticity of the drink jelly, storage elastic modulus at 1%-100% strain exhibits 0.5-5 Pa without depending on strain and a region in which tan δ(loss elastic modulus/storage elastic modulus) exceeds 1 in a range of 100-600% strain exists. The pH of the drink jelly is preferably 3.4-7.0. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a drink jelly that is resistant to deterioration even under normal temperature circulation and can withstand long-term storage as compared to conventional drink jelly.

  Conventionally, various studies have been made on drink jelly that can be directly taken from a container without using a spoon or the like. Among them, a drink jelly using xanthan gum, which is known as a kind of thickening polysaccharide, has also been proposed. For example, (1) a gelling agent containing one or more kinds selected from carrageenan, xanthan gum, locust bean gum, pectin, and mannan as a main component is blended in an amount of 0.001% to 1.0% by weight. (2) Storage of strain 1% to 10% when measuring strain-dependent change in elastic modulus under conditions of temperature 7 ° C, frequency 1Hz, gap 1.2mm to 1.3mm using an elasticity measuring device The elastic modulus shows a value of 0.05 Pa to 150 Pa without depending on the strain, and (3) there is a region where the storage elastic modulus increases without a decrease between 10% and 600% of the strain. ) Tanδ (loss elastic modulus / storage elastic modulus) does not exceed 1 in the range of strain 1% to 600%, and (5) period depends on temperature 7 ° C, strain 10%, gap 1.2mm-1.3mm Measured by gradually reducing the change in elastic modulus from 100 rad / sec to 0.1 rad / sec. Jelly-like food and drink characterized in that there are regions where the storage elastic modulus decreases depending on the frequency at 100 rad / sec to 10 rad / sec and 1 rad / sec to 0.1 rad / sec (Patent Literature) 1) The drink jelly characterized by including the following AC components and the gelatinizer adjusted so that a gel point may become 25-50 degreeC. A component: xanthan gum, B component: Konjac koji extract and / or locust bean gum, C component: gum quality derived from red algae (Patent Document 2). However, there is still room for improvement in that the gel is likely to deteriorate when stored in a warehouse without a cooling facility in summer.

JP 2001-299241 A JP 2003-125715 A

  The present invention has been developed in view of such circumstances, and an object of the present invention is to provide a drink jelly that is less susceptible to deterioration than conventional drink jelly and can withstand long-term storage.

  In light of the above-mentioned problems of the prior art, the present inventors have conducted extensive research. As a gelling agent for drink jelly, special xanthan gum, specifically xanthan gum having an acetyl group content of 1% or less as an essential component. Further, the gelling point of the gelling agent used is 25 to 50 ° C. by further using one or more kinds selected from carrageenan, glucomannan and locust bean gum in combination. By using the gelling agent for drink jelly, the deterioration of the gel of the obtained drink jelly is significantly suppressed, compared to using the gelling agent for drink jelly formulated with the conventional xanthan gum, which has been used conventionally, It was found that it can withstand long-term storage.

  Furthermore, it has been found that by blending one or more selected from low methoxyl pectin, deacylated gellan gum, native gellan gum and agar, deterioration of the gel of the obtained drink jelly is further suppressed.

  In addition, the dynamic viscoelasticity of the drink jelly is measured using a dynamic viscoelasticity measuring device at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 to 1.3 mm. Storage modulus of strain 1% to 100% shows a value of 0.5 to 5 Pa without depending on strain, and tan δ (loss elastic modulus / storage modulus) in the range of strain 100 to 600%. By setting so that there is a region where the pH exceeds 1, drink jelly with high storage stability can be prepared, and the drink jelly of the present invention can be manufactured in a wide range of pH from acidic to neutral. In particular, we found that gel degradation can be minimized even in the acidic range, and drink jelly with high commercial value can be produced.

That is, the present invention has the following aspects;
Item 1. A gelling agent for a drink jelly comprising xanthan gum having an acetyl group content of 1% or less as an essential component and used in combination with one or more selected from carrageenan, glucomannan and locust bean gum.
Item 2. The gelling agent for drink jelly according to claim 1, wherein the gelation point is 25 to 50 ° C.
Item 3. Item 3. The gelling agent for drink jelly according to item 1 or 2, further comprising one or more selected from low methoxyl pectin, deacylated gellan gum, native gellan gum and agar in the gelling agent.
Item 4. Claim | item 1 thru | or 3 drink jelly manufactured using the gelatinizer.
Item 5. When the dynamic viscoelasticity of the drink jelly is measured using a dynamic viscoelasticity measuring device at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 to 1.3 mm, a strain-dependent change in viscoelasticity is measured. The storage elastic modulus of 1% to 100% of the strain shows a value of 0.5 to 5 Pa without depending on the strain, and the tan δ (loss elastic modulus / storage elastic modulus) is 1 in the range of 100 to 600% of the strain. Item 5. The drink jelly according to item 4, wherein there is a region exceeding.
Item 6. The drink jelly according to claim 4 or 5, which has a pH of 3.4 to 7.0.

  By this invention, compared with the conventional drink jelly, it became difficult for a gel to deteriorate even at normal temperature circulation, and came to be able to endure long-term storage.

  The gelling agent for drink jelly of the present invention contains xanthan gum having an acetyl group content of 1% or less as an essential component, and contains in combination with one or more selected from carrageenan, glucomannan and locust bean gum. Features.

  The xanthan gum used in the gelling agent for drink jelly of the present invention is a xanthan gum having an acetyl group content of 1% or less. This can stably maintain a high viscosity in a wide pH range including an acidic region, and shows a higher viscosity than existing xanthan gum having an acetyl group content of about 2 to 6% at the same addition amount. In addition, xanthan gum having an acetyl group content of 1% or less used in the present invention has a property of being more reactive with galactomannan and glucomannan than existing xanthan gum. Thus, the present invention utilizes the fact that the xanthan gum used in the present invention has different properties in viscosity and reactivity than the existing xanthan gum, and the existing xanthan gum cannot achieve the effects of the present invention. is there. Such xanthan gum can be obtained commercially, and examples thereof include Sanace [trademark] NXG, Sanace [trademark] NXG-S manufactured by San-Ei Gen FFI Corporation.

  Next, in the gelling agent for drink jelly of the present invention, in addition to xanthan gum having an acetyl group content of 1% or less, the xanthan gum and one or more selected from carrageenan, glucomannan and locust bean gum are used in combination. It is characterized by using. By using in combination with xanthan gum and polysaccharides having an acetyl group content of 1% or less, a gel structure of drink jelly is formed. By this combination, the preservability of the gel can be made higher than that of a conventional drink jelly, Even in normal temperature circulation, gel degradation can be suppressed, such as solification and water separation can be suppressed. More preferably, xanthan gum, carrageenan and glucomannan having an acetyl group content of 1% or less are blended as essential components.

  Furthermore, in this invention, it adjusts so that the gelation point of the gelatinizer for drink jelly may become 25-50 degreeC. By setting the gel point in this range, the gelation is performed at a temperature of room temperature or higher during the production of the drink jelly, so that the cooling step can be omitted. This is because, according to the combination, the deterioration of the gel can be significantly suppressed, so that the drink jelly can be distributed at room temperature.

  In order to set the gel point to the temperature, it is preferable to adjust the blending of the gelling agent. Regarding the blending of the gelling agent, the addition amount of xanthan gum having an acetyl group content of 1% or less is 0.001 to 0.5% by weight, preferably 0.01 to 0 as the addition amount contained in the final drink jelly. 0.1 wt%, more preferably 0.02 to 0.06 wt%, and 0.05 to 0 as an addition amount of one or more selected from xanthan gum, carrageenan, glucomannan and locust bean gum It is preferable that the gelling agent is blended so as to be 0.6% by weight, preferably 0.1 to 0.3% by weight, and more preferably 0.15 to 0.25% by weight.

  In addition, the gelling agent for drink jelly of the present invention can be obtained by further blending one or more selected from low methoxyl pectin, deacylated gellan gum, native gellan gum and agar. The drink jelly becomes a drink jelly in which the deterioration of the gel is further suppressed. The amount of one or more selected from low methoxyl pectin, deacylated gellan gum, native gellan gum and agar is 0.005 to 0.5% by weight, preferably 0, as the added amount of the final drink jelly. It is desirable to blend it so that it becomes 0.01 to 0.2% by weight, more preferably 0.02 to 0.1% by weight.

  The gelling agent for drink jelly of the present invention may be made into one agent, or may be formulated separately and added separately when producing the drink jelly. The formulation method can be performed by a conventional method.

  Next, the drink jelly of the present invention is characterized by using the gelling agent for drink jelly. In addition to the above, the dynamic viscoelasticity of the drink jelly is determined using a dynamic viscoelasticity measuring device under conditions of a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 to 1.3 mm. When the change in elasticity was measured, the storage elastic modulus of strain 1% to 100% showed a value of 0.5 to 5 Pa without depending on the strain, and tan δ (loss elastic modulus in the range of strain 100 to 600%). It is preferable to prepare the drink jelly so that there is a region where the storage modulus / (storage modulus) exceeds 1.

  The dynamic viscoelasticity value (physical property value) of the drink jelly is ARES (Advanced Rheo-Metric Expansion System) (Rheometric Sun Ent.). Using this device, after placing the sample on a plate with a diameter of 50 mm, the sample is sandwiched by a parallel type jig (diameter 50 mm) so that the distance (gap) between the plates becomes 1.2 to 1.3 mm. When measuring the strain-dependent change in elastic modulus under the conditions of 7 ° C. and frequency of 1 Hz, the storage elastic modulus of 1% to 100% of the strain shows a value of 0.5 to 5 Pa without depending on the strain, and The drink jelly is prepared so that there is a region where tan δ (loss elastic modulus / storage elastic modulus) exceeds 1 in a strain range of 100 to 600%.

  The strain-dependent elastic modulus indicates that the drink jelly of the present invention is a strong and storage-stable gel. The drink jelly of the present invention is characterized in that a decrease in storage elastic modulus during storage can be minimized. If the storage elastic modulus is higher than this, the gel of the drink jelly may become too hard and difficult to take out from the container. Moreover, when storage elastic modulus becomes lower than this, it will be in a sol state or a sol-gel state, the minimum gel strength as a drink jelly will be lost, and commercial value will be lost. Further, when tan δ (loss elastic modulus / storage elastic modulus) is prepared so that a region exceeding 1 is present under the above-described conditions, it exhibits sol-like properties when swallowed, and is easy to swallow.

  Next, the drink jelly of the present invention can be set in the range of pH 3.4 to 7.0, preferably pH 3.4 to 5.8, and more preferably pH 3.5 to 4.2. Therefore, drink jelly can be prepared in acidic regions such as apple, grape, orange, lemon and plum, and also in neutral regions such as coffee, tea, green tea, oolong tea and cocoa taste. Especially when preparing drink jelly in the acidic range, degradation of the gel of the drink jelly obtained compared to the jelly in the neutral range has become a problem, even if the drink jelly is acidic according to the present invention, The problem was solved, and the gel degradation was suppressed, and a drink jelly that can be distributed at room temperature was obtained.

  Examples of the acidulant for souring include citric acid, lactic acid, glucono delta lactone (gluconic acid), adipic acid, tartaric acid, malic acid and the like. Among them, a refreshing and refreshing acidity can be imparted by using citric acid or lactic acid.

  The drink jelly of the present invention is generally filled and sealed in, for example, cans, bottles, paper packs, PET bottles, laminate packs, and Chua packs, and is distributed and sold in a sealed state. It is preferable that it is a form that can be used. Moreover, even if it is sold at normal temperature, it may be distributed and sold in a chilled state. In addition, the drink jelly of the present invention is characterized in that it can be drunk as it is from a container, but it may be eaten with a straw or spoon. It can also be applied to foods having gel strength equivalent to that of drink jelly, such as foods for persons with difficulty in swallowing.

  Furthermore, the drink jelly of the present invention can contain other gelling agents, fruit juice, pulp, milk components, coloring agents, flavoring agents, flavor adjusting agents, etc., as long as the effects of the present invention are not impaired. Thereby, a desired color, fragrance and taste can be uniformly imparted to the target composition. If necessary, emulsifiers, antioxidants, preservatives, vitamins, calcium such as calcium lactate and calcium gluconate, minerals such as iron, magnesium, phosphorus and potassium may be added.

  As other gelling agents, those generally used can be appropriately used. For example, tamarind seed polysaccharide, tara gum, guar gum, alginic acid, sodium alginate, macrohomopsis gum, pullulan, soybean polysaccharide, high methoxyl. Examples include pectin and carboxymethylcellulose. Moreover, you may add starch, such as corn starch and tapioca starch.

  The sweetener is not particularly limited, and any conventionally known sweetener can be used. For example, sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligo) Sugar, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar binding Sweet ingredients such as syrup (coupling sugar), aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, stevia powder and the like can be mentioned. The blending ratio of the sweetener is not particularly limited, and it is preferably blended so that the sweetness is 3 to 30 degrees, preferably 5 to 20 degrees, more preferably 8 to 15 degrees. It is good.

  Although it is a manufacturing method of the drink jelly of this invention, it can manufacture by a conventional method except the above. For example, the raw materials described above are dissolved in water, preferably distilled water, with stirring and stirring (at 75 to 95 ° C. for about 5 to 15 minutes), added with a fragrance, a pigment, etc. The method of filling the container under conditions, or the method of filling the container at 90 to 95 ° C after correcting the whole amount (hot-pack filling), then taking the rough heat with a shower etc. Etc. In the present invention, there is no need for equipment such as a cooling water tank at the time of manufacture, and mass production is possible.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight” in the prescription, and those marked with “*” in the text are manufactured by San-Ei Gen FFI Co., Ltd. The registered trademark of San-Ei Gen FFI Co., Ltd.

Examples 1-2 and Comparative Examples 1-3: Apple Drink Jelly Among the compositions shown in the following prescription, sucralose and gelation of the blending amounts listed in Table 1 while stirring ion exchange water at normal temperature and fructose glucose liquid sugar Add the powder mixture of the agent and trisodium citrate, stir and dissolve at 80 ° C. for 10 minutes, and add citric acid taken in a small amount of hot water and 5 times concentrated apple clear juice to adjust the pH to 3.7. After correcting the total amount, heat to 95 ° C, add fragrance, fill the plastic bottle with hot pack, remove any heat in the shower, and leave it at 25 ° C for 3 hours. (PH 3.7) was obtained. However, the gelling agent-use product having a gelling point of 17 ° C. in Comparative Example 3 did not gel in this production method (left at 25 ° C. for 3 hours), and cooling equipment was required for gelation.

Prescription Fructose Glucose Liquid Sugar 9
5 times concentrated apple transparent juice 2
Citric acid (anhydrous) N * Trisodium citrate 0.07 to pH 3.7
Gelling agent Sucralose listed in Table 1 * 0.005
Fragrance (Apple Flavor NO.64625 *) 0.15
100 in total with ion exchange water

SAN ACE NXG-S: Xanthan gum with an acetyl group content of 1% or less SAN ACE: Xanthan gum with an acetyl group content of 2-6%

  A preservation test is performed on the obtained drink jelly. Table 2 shows the results of measuring the storage elastic modulus (Pa) at a strain of 10% with a fluid rheometer for the stability of the gel after the obtained drink jelly was stored at 37 ° C. for 1 month and 2 months.

  In addition, about measurement conditions, ARES (Advanced Rheo-Metric Expansion System) (Rheometric Sun Ent.) Is used. Using this device, after placing the sample on a plate with a diameter of 50 mm, the sample is sandwiched by a parallel type jig (diameter 50 mm) so that the distance (gap) between the plates becomes 1.2 to 1.3 mm. The strain-dependent change in elastic modulus was measured under the conditions of 7 ° C. and frequency 1 Hz.

  For Example 1 and Comparative Example 1, the storage elastic modulus of strain 1 to 600% is shown in FIGS. 1 and 2, and tan δ (loss elastic modulus / storage elastic modulus) in the range of strain 1 to 600% is shown in FIGS. Show.

  From Table 2, Example 1, which uses xanthan gum having an acetyl group content of 1% or less, is a general-purpose xanthan gum, and withstands long-term storage as compared with Comparative Example 2 using xanthan gum having an acetyl group content of 2-6%. I was able to do it. Furthermore, it was found that in Example 2 in which low methoxyl pectin was used in combination, the gel remaining rate was further increased and the storage stability was improved.

  1 and 2, Example 1 using xanthan gum having an acetyl group content of 1% or less has a storage elastic modulus of 1 to 2 as compared with Comparative Example 2 using xanthan gum having an acetyl group content of 2 to 6%. It can be seen that a substantially constant storage elastic modulus is maintained between 1000%.

  Further, as shown in FIGS. 3 and 4, Example 1 using xanthan gum having an acetyl group content of 1% or less has a tan δ of 1 in the range of 1 to 600% strain before storage, after 1 month and after 2 months. It has been found that it has an area that exceeds.

Example 3: Preparation of Muscat-flavored drink jelly While stirring about 45 parts of exchanged water, a powder mixture of soybean polysaccharide and skim milk powder is added, heated and stirred for dissolution at 80 ° C for 10 minutes, and then cooled to 25 ° C. Citric acid (added as a 50% citric acid solution) and fruit juice are added and mixed there, and then heated and kept at 70 ° C. Separately, while stirring about 45 parts of exchanged water and fructose-glucose liquid sugar, a powder mixture of granulated sugar, sucralose and gelling agent was added, dissolved by heating and stirring at 80 ° C. for 10 minutes, and then cooled to 70 ° C., Add with stirring, add fragrance, pass through a homogenizer (9800kPa = 100Kgf / cm ² ), heat to 95 ° C, fill into a PET bottle container, and prepare a PET bottled drink jelly pH 3. 8).

Prescription part soybean polysaccharide (SM-1200 *) 0.4
Nonfat dry milk 0.3
Citric acid (anhydrous) 4 times concentrated to pH 3.8 Muscat clear juice 0.3
Fructose glucose liquid sugar 9.0
Granulated sugar 2.5
Sucralose (Sun Sweet * SU-100 *) 0.02
Gelling agent (gelation point 32 ° C)
・ Xanthan gum (San Ace * NXG-S *) 0.03
・ Carrageenan 0.06
・ Locust bean gum 0.06
・ Agar 0.1
Fragrance (Muscat flavor NO.21-B *) 0.1
Total amount with exchange water 100

Example 4: Preparation of persimmon drink jelly After stirring at room temperature ion-exchanged water and fructose glucose liquid sugar, a powdered mixture of granulated sugar and gelling agent was added, and after stirring and dissolving at 80 ° C. for 10 minutes, After adding the coffee extract and the fragrance and correcting the total amount, the container was aseptically filled after UHT sterilization at 140 ° C. for 5 seconds to prepare a bottled jelly drink jelly (pH 5.6).

Prescription Department Coffee Extract C-100 11
Fructose dextrose liquid sugar 10
Granulated sugar 3
Gelling agent (gelation point 42 ° C)
・ Xanthan gum (San Ace * NXG-S *) 0.02
・ Carrageenan 0.05
・ Glucomannan 0.03
・ Locust bean gum 0.02
・ Deacyl gellan gum 0.02
Fragrance (Coffee Flavor No.73665 *) 0.12
Total amount with exchange water 100

  According to the present invention, it is possible to prepare a drink jelly that has a high gel storage stability even under normal temperature circulation and can withstand long-term storage.

FIG. 1 shows a storage modulus of 1 to 600% strain for the drink jelly of Example 1. FIG. 2 shows a storage elastic modulus of 1 to 600% strain for the drink jelly of Comparative Example 1. FIG. 3 shows tan δ (loss elastic modulus / storage elastic modulus) in the range of 1 to 600% strain for the drink jelly of Example 1. FIG. 4 shows tan δ (loss elastic modulus / storage elastic modulus) in the range of 1 to 600% strain for the drink jelly of Comparative Example 1.

Claims (6)

A gelling agent for a drink jelly comprising xanthan gum having an acetyl group content of 1% or less as an essential component and used in combination with one or more selected from carrageenan, glucomannan and locust bean gum. The gelling agent for drink jelly according to claim 1, wherein the gelation point is 25 to 50 ° C. Furthermore, the gelling agent for drink jelly of Claim 1 or 2 which mix | blends the 1 type (s) or 2 or more types chosen from a low methoxyl pectin, a deacyl type | formula gellan gum, a native type | mold gellan gum, and agar in a gelatinizer. A drink jelly produced using the gelling agent according to claim 1. When the dynamic viscoelasticity of the drink jelly is measured using a dynamic viscoelasticity measuring device at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 to 1.3 mm, a strain-dependent change in viscoelasticity is measured. The storage elastic modulus of 1% to 100% of the strain shows a value of 0.5 to 5 Pa without depending on the strain, and the tan δ (loss elastic modulus / storage elastic modulus) is 1 in the range of 100 to 600% of the strain. The drink jelly according to claim 4, wherein there is a region exceeding. The drink jelly according to claim 4 or 5, which has a pH of 3.4 to 7.0.

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