JP2006075026A - Jelly drink, method for producing the same and its raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a jelly drink easily producible in a short time, a method for producing the jelly drink and raw materials for the drink. <P>SOLUTION: The jelly drink is produced by mixing and stirring a hydrocolloid solution adjusted to or above the gelling temperature of the hydrocolloid exhibiting sol-gel transition by temperature change and an aqueous solution adjusted to or below the gelling temperature of the hydrocolloid to obtain a mixture of the gelling temperature or below. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a jelly beverage prepared by drinking a gel made of agar or the like, a method for producing the jelly beverage, and a raw material thereof.

  Examples of hydrocolloids that have a sol-to-gel transition include agar, carrageenan, farseleran, gellan gum, gelatin, etc., and complex systems include carrageenan and salmon mannan, carrageenan and galactomannan (locust bean gum, tara gum, cassia gum) And xanthan gum and galactomannan. These hydrocolloids have a thermoreversible property, that is, a property of transition from a sol to a gel due to a temperature change. These hydrocolloids are used for food desserts such as jelly and pudding.

  Jelly is generally produced by adding water to these hydrocolloids to dissolve them by heating, and cooling to adjust the gelling temperature or lower to make a uniform jelly. For example, a cube-shaped agar gel used for honey beans or the like is prepared by dissolving agar in hot water to make a solution of about 1%, and the solution has a gelling temperature of 30 to 40 ° C. (depending on the type of agar), for example, 20 The gel is made by cooling to around 0 ° C., and the gel is cut. Similarly, gelatin fruit jelly is obtained by dissolving gelatin in hot water at 60 ° C. or higher and gelling by cooling in a refrigerator at a gelation temperature of 10 to 20 ° C. (depending on the type of gelatin), for example, at 4 ° C. It is made.

  In recent years, it has been considered to use these gels as beverages. Patent Document 1 and Patent Document 2 describe that the jelly once gelled by the above method is finely cut and mixed with a beverage, and Patent Document 3 describes a gel reacted with pectin and calcium. A method is described in which it is mixed with a beverage like a flesh.

JP-A-53-26357 Japanese Patent Publication No. 61-50586 JP 2004-194661 A

  However, when making a jelly-containing beverage as described above, it is necessary to first perform a complicated process such as making a jelly and combining it with a liquid beverage. Moreover, in order to make a large amount of jelly by such a method, there exists a problem that much time is required.

  Then, an object of this invention is to provide the jelly drink which can be obtained simply and in a short time, its manufacturing method, and its raw material.

  In order to achieve the above object, as a result of intensive studies, the present inventors have found that the hydrocolloid solution adjusted to be higher than the gelation temperature of the hydrocolloid that is transferred from the sol to the gel due to temperature change and the gelation temperature of the hydrocolloid or less. It was found that a discontinuous gel can be formed by stirring and mixing the prepared aqueous solution to bring it to the gelation temperature or lower. That is, the present invention is a mixture of the hydrocolloid solution adjusted to be higher than the gelation temperature of the hydrocolloid that is transferred from the sol to the gel due to a temperature change and the aqueous solution adjusted to be lower than the gelation temperature of the hydrocolloid, and is mixed below the gelation temperature. It is a jelly drink obtained by making. In addition, the present invention is a mixture of the hydrocolloid solution adjusted to a temperature higher than the gelation temperature of the hydrocolloid that is transferred from the sol to the gel due to a temperature change and an aqueous solution adjusted to a temperature lower than the gelation temperature of the hydrocolloid to be mixed with the gel. It is the manufacturing method of the gel drink characterized by including the process to make. Furthermore, the present invention provides a hydrocolloid solution raw material that can obtain a hydrocolloid solution adjusted to a temperature higher than the gelation temperature of a hydrocolloid that transitions from a sol to a gel by temperature change when a liquid at a predetermined temperature is added and dissolved. The hydrocolloid solution is adjusted so as to obtain a jelly beverage by being stirred and mixed with an aqueous solution adjusted to the gelling temperature or lower to be the gelling temperature or lower. Is.

  As described above, according to the gel beverage according to the present invention, and the production method and the raw material thereof, the hydrocolloid solution having the gelling temperature or higher and the aqueous solution having the gelling temperature or lower are stirred and mixed to bring the gelling temperature or lower to below Since the gel transition point is passed instantaneously, for example, within 1 minute, a discontinuous gel can be easily formed to produce an aqueous solution containing the gel. Thus, since the process of making a gel once is not passed, a gel drink can be obtained simply and in a short time.

  As described above, according to the present invention, it is possible to provide a jelly beverage that can be obtained easily and in a short time, a method for producing the jelly beverage, and a raw material thereof.

  In the jelly beverage according to the present invention, the production method thereof and the raw material thereof, hydrocolloids include agar, carrageenan, fur celerane, gellan gum, gelatin and the like as simple substances, and complex systems include carrageenan and strawberry mannan, carrageenan and galactomannan. (Locust bean gum, tara gum, cassia gum) There are xanthan gum and galactomannan, and these are appropriately selected according to the gelation temperature.

  In the jelly beverage and the method for producing the same according to the present invention, the hydrocolloid solution having a gelling temperature or higher is preferably 5 to 60 ° C higher than the gelling temperature of the hydrocolloid, and more preferably 5 to 30 ° C. The temperature of the aqueous solution below the gelation temperature should be as low as possible. By adjusting the gelation temperature to 10 ° C or less, preferably 20 ° C or less, the gelation transition point can be passed instantaneously. . The aqueous solution having a temperature equal to or lower than the gelation temperature does not have to be liquid, and may be in a frozen solid state.

  The temperature of each of the hydrocolloid solution above the gelation temperature and the aqueous solution below the gelation temperature varies depending on the volume applied and the specific heat. By stirring and mixing, the gelation transition point is instantaneously below the gelation temperature, for example, within 1 minute. It is sufficient if it is allowed to pass through to form a discontinuous gel. The gel that has become a solid after gelation does not mix uniformly with the aqueous solution to be added, so the jelly pieces and the liquid exist in the same system, but the hydrocolloid solution and gel above the gelation temperature When an aqueous solution having a temperature not higher than the gelation temperature is mixed and it is difficult to lower the temperature to the gelling temperature or less, the solution is mixed and the hydrocolloid solution is thinned. Therefore, a jelly drink can be obtained by instantaneously mixing in the above temperature range and passing through the gel transition point. It is also effective to increase the concentration of the hydrocolloid solution in consideration of the thinning of the hydrocolloid solution.

  The aqueous solution below the gelation temperature is a solution that does not gel by itself, and examples thereof include fruit juices, milk drinks, carbonated water, liqueurs, coffee liquids, teas such as green tea, black tea, and oolong tea, and functional drinks.

  The aqueous solution below the gelation temperature is a solution that does not gel by itself as described above, but various food textures can be obtained by including a polysaccharide that reacts with the hydrocolloid solution. These polysaccharides include galactomannan (locust bean gum, tara gum, cassia gum), xanthan gum, salmon mannan, sodium kappa or iota carrageenan.

Experimental example 1
First, four hydrocolloid solutions were prepared by dissolving 0.9 g of agar (handmade papa agar: manufactured by Ina Food Industry Co., Ltd.) and 9 g of glucose in 80.1 g of hot water at 90 ° C. The temperature of each of these hydrocolloid solutions was adjusted to 45 ° C, 50 ° C, 60 ° C and 75 ° C. To this, 210 g of cold water at 5 ° C. was added and stirred for 30 seconds with a mudler to obtain jelly beverages according to Examples 1 to 4. The temperature of the jelly drink according to Examples 1 to 4 was measured. The results are shown in Table 1. Moreover, the jelly drink which concerns on Example 1 thru | or 4 was isolate | separated into the liquid and jelly with the filter paper, and the ratio of jelly was measured. The results are shown in Table 1. On the other hand, for the jelly drinks according to Examples 1 to 4, a sensory test was performed by 10 panelists.

  As described above, any of the jelly beverages according to Examples 1 to 4 can be easily prepared. However, the gelled transition can be instantaneously performed especially when the temperature of the hydrocolloid solution is low. There is little, ie, there are many hydrocolloids contained in the liquid, and the jelly drink which is easy to drink can be obtained.

Experimental example 2
Three hydrocolloid solutions used in Experimental Example 1 were prepared, and the respective temperatures were adjusted to 50 ° C, 60 ° C, and 75 ° C. Next, 210 g of 16 ° C. water is added to the 50 ° C. hydrocolloid solution, 210 g of 11 ° C. water is added to the 60 ° C. hydrocolloid solution, and 5% is added to the 75 ° C. hydrocolloid solution so that the temperature of the jelly beverage becomes 27 ° C. The water of a degree C was added and each was stirred, and the jelly drink which concerns on Example 5 thru | or 7 was obtained. The ratio of jelly was examined in the same manner as in Experimental Example 1. The results are shown in Table 2.

  As described above, any of the jelly beverages according to Examples 5 to 7 can be easily prepared, but the time until the temperature of the hydrocolloid solution is lower than the gelation temperature is particularly short. The ratio is small, that is, the hydrocolloid contained in the liquid is large, and a jelly beverage that is easy to drink can be obtained.

Experimental example 3
Next, after mixing all the powder shown in Table 3, it melt | dissolved in 120 cc hot water, Then, 80g of ice was added, and the jelly drink containing the royal jelly which concerns on Example 8 was obtained by stirring for 30 seconds. The jelly beverage according to Example 8 had an excellent drinking mouth.

Experimental Example 4
Next, after mixing all the powders shown in Table 4, it was dissolved in 120 cc of hot water, and then 80 g of ice was added and stirred for 30 seconds to obtain a jelly beverage containing an amino acid according to Example 9. The jelly beverage according to Example 9 had an excellent drinking mouth.

Experimental Example 5
Next, after mixing all the powder shown in Table 5, it melt | dissolved in 120 cc hot water, Then, 80 g of ice was added, and the jelly drink containing the soybean isoflavone concerning Example 10 was obtained by stirring for 30 seconds. The jelly beverage according to Example 10 had an excellent drinking mouth.

Experimental Example 6
Next, the composition shown in Table 6 was dispersed in 120 L of water and dissolved by heating to prepare a hydrocolloid solution. After cooling this hydrocolloid solution to 55 ° C., 80 L of 5 ° C. cold water is added instantaneously and stirred to form a discontinuous gel, which is filled in a container and then heat sterilized at 85 ° C. for 60 minutes. As a result, a jelly beverage containing a blueberry extract according to Example 11 was obtained. Similarly, a long-life jelly beverage can be produced by aseptically filling the hydrocolloid solution and cold water by UHL sterilization and then aseptically filling.

Claims (3)

        It is obtained by stirring and mixing the hydrocolloid solution adjusted above the gelling temperature of the hydrocolloid that transitions from sol to gel due to temperature change and the aqueous solution adjusted below the gelling temperature of the hydrocolloid to below the gelling temperature. Jelly drink.        A step of stirring and mixing the hydrocolloid solution adjusted to a temperature higher than the gelation temperature of the hydrocolloid that changes from the sol to the gel due to a temperature change and an aqueous solution adjusted to the temperature lower than the gelation temperature of the hydrocolloid to a temperature lower than the gelation temperature; A method for producing a jelly beverage characterized by the above. When a liquid at a predetermined temperature is added and dissolved, the raw material of the hydrocolloid solution capable of obtaining the hydrocolloid solution adjusted to a temperature equal to or higher than the gelation temperature of the hydrocolloid that transitions from the sol to the gel due to temperature change,
The hydrocolloid solution is prepared so that a jelly beverage can be obtained by stirring and mixing with an aqueous solution adjusted to a temperature equal to or lower than the gelation temperature to be equal to or lower than the gelation temperature. .