JP2005270105A - コンニャク(菎蒻)ビーズが含有されたゼリー飲料及びその製造方法 - Google Patents
コンニャク(菎蒻)ビーズが含有されたゼリー飲料及びその製造方法 Download PDFInfo
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- JP2005270105A JP2005270105A JP2005085316A JP2005085316A JP2005270105A JP 2005270105 A JP2005270105 A JP 2005270105A JP 2005085316 A JP2005085316 A JP 2005085316A JP 2005085316 A JP2005085316 A JP 2005085316A JP 2005270105 A JP2005270105 A JP 2005270105A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 79
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- 229920002148 Gellan gum Polymers 0.000 claims abstract description 14
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- 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 9
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- 235000013361 beverage Nutrition 0.000 claims description 23
- 239000008213 purified water Substances 0.000 claims description 18
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 7
- 239000001527 calcium lactate Substances 0.000 claims description 7
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- 235000011086 calcium lactate Nutrition 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
- UGJJJCAGQHMBDD-UHFFFAOYSA-L calcium 2-hydroxypropanoate 2-hydroxypropanoic acid Chemical compound [Ca+2].CC(O)C(O)=O.CC(O)C([O-])=O.CC(O)C([O-])=O UGJJJCAGQHMBDD-UHFFFAOYSA-L 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
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- 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
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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Classifications
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- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
【課題解決手段】
本発明のゼリー飲料は、コンニャク(菎蒻)ビーズを含有することを特徴とする。本発明のゼリー飲料は、既存のゼリー飲料より軟らかくて弾性を有するように、ゲル化剤としてジェランガム、カラギーナン、キサンタンガムを使用して製造したゼリー液が含まれたゼリー質感の液相に、前記ゼリー質感の液相より相対的に硬い質感を有するコンニャク(菎蒻)から製造したビーズを添加して、前記コンニャク(菎蒻)ビーズが焦げ付かない温度範囲内で十分殺菌及び攪拌しながら容器に充填した後、シェークしながら冷却させることにより、前記コンニャク(菎蒻)ビーズが前記ゼリー質感の液相に均一に分布されて、飲用時噛まれる味を補強し、流通過程における品質安定性を強化させて製造することができる。
【選択図】図1
Description
まず、コンニャク(菎蒻)ビーズの飲用性付与と噛まれる味のためにコンニャク(菎蒻)パウダー含量及びコンニャク(菎蒻)ビーズの大きさを調節しながら最適の効果を奏する範囲を探すために、次のような実験を行った。
精製水100重量%当たり、コンニャク(菎蒻)パウダー3.0重量%、タピオカデンプン2.5重量%、ジェランガム0.3重量%を配合した後、大きさ別に作ったコンニャク(菎蒻)ビーズをゼリー飲料に5.0重量%を添加して、20〜40代男女50名を対象に嗜好調査を行って、その結果を表2に示した。
まず、ゲル化剤として、ジェランガム0.09重量%、カラギーナン0.2重量%、キサンタンガム0.04重量%をクエン酸ナトリウム0.03重量%と粉体混合した後、80℃の純水(硬度0ppm)35.0重量%に完全に溶解して用意しておいて、液状果糖4.7重量%、72°Bx基準の清澄りんご濃縮液0.15重量%、クエン酸0.2重量%を50℃の精製水30.0重量%に溶解させた後、前記用意したゲル化剤溶液を投入した。
Claims (5)
- コンニャク(菎蒻)ビーズを含有することを特徴とする、ゼリー飲料。
- ジェランガム0.05〜0.20重量%、カラギーナン0.10〜0.30重量%、キサンタンガム0.03〜0.10重量%、クエン酸ナトリウム0.03〜0.10重量%及び純水35.0〜40.0重量%からなるゲル化剤溶液と、30.0〜35.0重量%の精製水と、からなるゼリー質感の液相に、
精製水100重量%当たりコンニャク(菎蒻)パウダー2.5〜3.5重量%を含有させて製造された大きさ3〜5mmのコンニャク(菎蒻)ビーズ3.0〜5.0重量%と、乳酸カルシウム0.10〜0.50重量%が溶解された精製水10.0〜15.0重量%とが含まれたものであって、
前記コンニャク(菎蒻)ビーズが前記ゼリー質感の液相に均一に分布されたことを特徴とする、ゼリー飲料。 - 前記純水は、水の中のイオンが全部除去された硬度0ppmのものであることを特徴とする、請求項2に記載のゼリー飲料。
- ジェランガム0.05〜0.20重量%、カラギーナン0.10〜0.30重量%及びキサンタンガム0.03〜0.10重量%と、クエン酸ナトリウム0.03〜0.10重量%とを粉体混合した後、75〜85℃の純水35.0〜40.0重量%に完全に溶解させてゲル化剤溶液を製造する段階;
前記ゲル化剤溶液を、50℃以上に加温した精製水30.0〜35.0重量%と混合して、ゼリー質感の液相を製造する段階;
前記ゼリー質感の液相に、コンニャク(菎蒻)パウダー2.5〜3.5重量%を使用して製造された大きさ3〜5mmのコンニャク(菎蒻)ビーズ3.0〜5.0重量%を入れて攪拌しながら、乳酸カルシウム0.10〜0.50重量%を完全に溶解させた50℃以上の精製水10.0〜15.0重量%を投入する段階;
前記コンニャク(菎蒻)ビーズの投入されたゼリー質感の液相を95〜100℃で10〜30秒間殺菌した後、攪拌しながら容器に充填する段階;及び
前記充填後、後殺菌を行って30〜40℃でシェークしながら冷却させる段階とを含むことを特徴とする、ゼリー飲料の製造方法。 - 前記殺菌は、チューブタイプの熱交換機を使用して行われることを特徴とする、請求項4に記載のゼリー飲料の製造方法。
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