JP2007244327A - Pulp-containing gelatinous drink, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide pulp-containing gelatinous drink capable of suppressing production of pregel, excellent in gel stability, and showing favorable feeling in the throat peculiar to gelatinous drink, even when mixing with gelatinous drink, a relatively large amount of fruit pulp which is processed to nearly a size allowing to sucking from a suction opening prepared on a pouch and shows high acidity with relatively low pH, and to provide a method for producing the gelatinous drink. <P>SOLUTION: The pulp-containing gelatinous drink contains a gelling agent, fruit pulp and a liquid vehicle. The mixed amount of fruit pulp is ≥40 wt.% in the pulp-containing gelatinous drink. The gelling agent is xanthan gum, locust bean gum and gellan gum, and a weight ratio of xanthan gum to locust bean gum is (0.25-2):1, and a weight ratio of gellan gum to the total of xanthan gum and locust bean gum is (0.5-1.5):1. The gelatinous drink shows an elasticity of 100-500 Pa and a viscosity of 6,000-16,000 mPa s. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a jelly-like beverage containing fruit pulp containing a very high amount of fruit pulp.

  A dessert cupped jelly product with fruit cut into dice has won a big market, but this kind of cupped jelly product must be eaten with a spoon, Since the pulp must be chewed firmly, it cannot be easily eaten for a short time or outdoors.

  Therefore, in recent years, a product in which a jelly-like beverage is enclosed in a pouch container with a mouthpiece has been put on the market as a product that can be lightly chewed and can be easily eaten in a short time. Unlike the conventional cup jelly foods described above, the jelly-like beverage enclosed in such a pouch container with a mouthpiece exhibits a unique texture and a feeling of throat, such as nutritional supplements and moisture. As a supplementary food, it is a preferred food not only for healthy people but also for people with difficulty in swallowing. As such a jelly-like beverage, (A) xanthan gum, (B) konjac koji extract and / or locust bean gum, and (C) red algae-derived gum (carrageenan, etc.) as a gelling agent (patented) Reference 1), xanthan gum having an acetyl group content of 1% or less as a gelling agent, and one or two selected from the group consisting of carrageenan, glucomannan and locust bean gum (Patent Document 2) Proposed. And it is planned to add fruit pulp to such a jelly-like beverage to increase its commercial value and to differentiate it from other jelly-like beverages.

JP 2003-125715 A JP 2005-176749 A

  However, in these patent documents, although there is a description that the pulp may be used, there is no example of actually using the pulp, and apple concentrated juice, grape juice, orange turbid concentrated juice is used. However, it is difficult to say that a jelly-like beverage having a texture as a pulp has been proposed.

  Then, the present inventors mix the fruit pulp processed into the magnitude | size which can be sucked in from the mouthpiece with which the pouch was equipped using the gelatinizer described in the above-mentioned patent document in a jelly-like drink. Although we tried to improve the texture of the fruit by increasing the blending amount of the pulp, the following reason (a) ~ (c), it is said that the pomegranate peculiar to the jelly-like beverage can not be obtained There was a problem.

Reason (a)
Grapefruit, which is expected as a fruit for jelly-like beverages, has a pH of about 3.2, which is lower than conventional (about 3.5 or more), and its acidity is about 1.2 compared to conventional (about 0.5). And has a high property. Accordingly, when a gel-like beverage composition containing such a low pH region and high acidity region fruit and a liquid medium (for example, fresh water) is to be gelled with a gelling agent as described above, In addition, the gel stability over time is insufficient. This is because, under such conditions, thickening polysaccharides such as xanthan gum are not easily gelled, gellan gum is likely to form gel particles (pregel) with a diameter of 5 mm or more, and locust bean gum is gelled. This is because the performance is greatly reduced. This is because even when agar or carrageenan is used, gelation is difficult, and even if gelation occurs, significant water separation occurs.

Reason (b)
In addition, the increase in the content of the fruit pulp must inevitably reduce the amount of fresh water used to dissolve or disperse the gum, and the gelling ability of the gelling agent cannot be exhibited sufficiently.

Reason (c)
In addition, to maintain the texture of the fruit, such as grapefruit sanow, as the fruit flesh, if you use something that cannot be further refined, you must be sure to crush the sanow at all. However, it has to be chewed a relatively large number of times, and the advantages of jelly-like beverages ("lightly, can be eaten in a short time with a small number of chews" and "unique food" A problem arises in that the “sensation of feeling and throat feeling” is impaired.

  The present invention is to solve the above-described problems of the prior art, and is a fruit pulp processed to a size that can be sucked from a mouthpiece provided in a pouch, and has a high acidity at a relatively low pH. Even when a relatively large amount of fruit pulp is blended in a jelly-like beverage, the formation of pregel can be suppressed, the gel stability is excellent, and the jelly-like beverage can exhibit a preferable throat feeling unique to the jelly-like beverage It aims at providing a drink and its manufacturing method.

  The present inventors use xanthan gum, locust bean gum and gellan gum in a specific blending amount as a gelling agent when the blending amount of fruit pulp is 40% by weight or more in the jelly-like beverage containing pulp, and is elastic. It was found that the above-mentioned object can be achieved by setting the viscosity to a predetermined range, and the jelly-like beverage of the present invention has been completed. Further, it was found that the xanthan gum in the gelling agent was previously heated and dissolved in a liquid medium, and then the locust bean gum and gellan gum were mixed to prepare the jelly-like beverage of the present invention. The manufacturing method has been completed.

That is, the present invention is a jelly-like beverage containing a pulp containing a gelling agent, a fruit pulp, and a liquid medium,
The blending amount of the fruit pulp is 40% by weight or more in the jelly-like beverage containing the pulp,
The gelling agent is xanthan gum, locust bean gum and gellan gum;
The weight ratio of xanthan gum to locust bean gum is 0.25 to 2: 1;
The weight ratio of gellan gum to the sum of xanthan gum and locust bean gum is 0.5-1.5: 1;
A pulp-containing jelly-like beverage characterized by exhibiting elasticity of 100 to 500 Pa and viscosity of 6000 to 16000 mPa · s is provided.

  Further, the present invention is a method for producing the aforementioned jelly-containing beverage with pulp, wherein xanthan gum is heated and dissolved in a part of the liquid medium, and after further adding the fruit pulp, A production method comprising charging a gum mixture of locust bean gum and gellan gum dissolved or dispersed in another part, heating and mixing, and cooling the resulting mixture. Xanthan gum is heated and dissolved in a part of the liquid medium, the remaining liquid medium, fruit pulp, locust bean gum and gellan gum are heated and mixed with the obtained solution, and the resulting mixture is cooled. A manufacturing method is provided.

  The fruit-containing jelly-like beverage of the present invention is a xanthan gum, locust bean gum and gellan gum in a specific blending amount as a gelling agent even though the amount of fruit pulp is 40% by weight or more in the fruit-containing jelly-like beverage. In combination with a relatively large amount of fruit pulp showing a high acidity at a relatively low pH processed to a size that can be sucked from the mouthpiece provided in the pouch, Even if it exists, the production | generation of a pregel can be suppressed, it is excellent in gel stability, and the preferable throat over peculiar to a jelly-like drink can be shown. In addition, the method for producing a jelly-like beverage containing pulp according to the present invention comprises heating and dissolving a specific amount of xanthan gum in a part of fresh water (liquid medium), and specifying the remaining liquid medium and fruit pulp in the resulting solution. Fruits that show high acidity at a relatively low pH processed to a size that can be sucked from the mouthpiece provided in the pouch because the blended amount of locust bean gum and gellan gum are heated and mixed, and the resulting mixture is cooled. A jelly-like beverage having a relatively large amount of the above pulp and exhibiting good gel stability and preferable throat can be produced while suppressing the formation of pregel.

  The jelly-like beverage containing pulp according to the present invention contains a gelling agent, fruit pulp, and a liquid medium.

  In the jelly-like beverage with pulp of the present invention, xanthan gum, locust bean gum and gellan gum are used in combination as a gelling agent. Moreover, the weight ratio of xanthan gum to locust bean gum is 0.25 to 2: 1, preferably 0.25 to 1: 1, and the weight ratio of gellan gum to the total of xanthan gum and locust bean gum is 0.5 to 1. 5: 1, preferably 1 to 1.5: 1. If it is out of the above range, the “feeling over the throat” is impaired, and the formation of the pregel cannot be suppressed.

  The jelly form in the jelly-like beverage of the present invention is a system in which another liquid as a dispersoid is dispersed in a liquid as a dispersion medium, and does not exhibit fluidity at room temperature unless an external force is applied. Means the state. That is, if the elasticity of the jelly-like beverage with pulp according to the present invention is too low, the gelation is not sufficient, resulting in a texture close to juice, and if it is too high, it becomes a relatively hard gel. A good feeling over the throat cannot be obtained. Therefore, the elasticity of the jelly beverage is 100 to 500 Pa, preferably 200 to 400 Pa. In addition, if the viscoelasticity of the jelly-like beverage of the present invention is too low, the gelation is not sufficient, resulting in a texture close to that of juice, and if it is too high, it becomes a relatively hard gel and the flavor release properties are reduced. The feeling over the preferable throat of the jelly-like beverage containing is not obtained. Accordingly, the viscosity of the jelly beverage is 6000 to 16000 mPa · s, preferably 8000 to 13000 mPa · s.

In addition, elasticity and viscosity are measured using a rheometer (CR-500DX, manufactured by Sun Science Co., Ltd.), Journal of Japan Society for Food Science and Technology, 46 (10), P657-663 (1999) ("Non-rotating double cylinder method" In accordance with the analysis method described in "Simple measurement of viscosity and elasticity of liquid foods by", Kanichi Suzuki), put the jelly-like beverage with pulp into a 50mm diameter cup at 20 ° C, and place the cup with a plunger with κ = 0.5 It can be performed by pressing at a compression speed of 117 mm / sec and analyzing the resulting stress on the plunger with dedicated analysis software (NRCC VISCO-PRO).

  In the jelly-like beverage containing pulp according to the present invention, the content of the fruit pulp in the jelly-like beverage containing pulp is 40% by weight or more, preferably 40 to 60% by weight. If it is less than 40% by weight, the texture of the fruit becomes insufficient.

  Fruits contained in the jelly-like beverage of the present invention are not particularly limited, but include fruit fruits such as peaches and cherries, citrus fruits such as oranges and grapefruits, pear fruits such as pears and apples, kiwifruits and mangoes. Examples include tropical fruits, fruit vegetables such as strawberries and pineapples, and other fruits such as grapes and blueberries. The pulp of these fruits is their edible part. Particularly preferred fruits include grapefruit that exhibits sourness, bitterness, sweetness, and refreshing feeling. In the case of grapefruit, the flesh can be individually isolated sanou.

  If the fruit is grapefruit, its pulp is a loose sano. In the present invention, if the proportion of unbroken sano in the total sano is too small, it becomes difficult to obtain the texture of the fruit, and if it is too much, it becomes difficult to swallow the jelly-like beverage containing the pulp, and therefore, firmly and many times Chewing is required, making it difficult to obtain a unique throat-like feeling with a jelly-like beverage containing pulp. Therefore, the ratio of the grapefruit unbroken sano in the total sano is preferably 10 to 60%, more preferably 20 to 50%.

In addition, it can confirm that the sanou which the grapefruit has not broken is demonstrated below. That is, a jelly-form beverage containing grapefruit sanou is poured into hot water to dissolve the gel, drained with a sieve having a mesh opening of 1.7 mm, and the sanou group drained is visually broken. You can count the number of Sanou and the unbroken Sanou, and calculate the percentage of the unbreakable Sanou. Here, the sano that is not broken includes not only a sano that is not completely broken, but also a sano that holds 70% of the shape of the sano. This is because it has the same effect as a sano that is not broken in terms of throat.

  From the viewpoint of the number of unbroken sano, it is difficult to obtain the texture of the fruit if the number contained in 100 g of the jelly-like drink containing pulp is too small, and it becomes difficult to swallow the jelly-like drink containing pulp, Therefore, it is necessary to chew firmly and many times, and it becomes difficult to obtain a peeping feeling peculiar to a jelly-like beverage containing pulp. Therefore, the number of unbroken sano in 100 g of jelly-like beverage containing pulp is preferably 20 to 200, more preferably 30 to 100.

  In addition, the presence of gel grains with a diameter of 5 mm or more greatly affects the texture of the jelly-like beverage with pulp. Therefore, in the present invention, the number of gel particles having a diameter of 5 mm or more contained in 5 g of the jelly-like beverage containing pulp is preferably 10 or less, more preferably 5 or less.

  Such gel particles can be confirmed as follows. That is, 5 g of a jelly-like beverage containing fruit pulp is collected and used as a sample, 0.2 ml of methylene blue (diluted with a 0.1 wt% ethanol solution) is added to the sample, and then heated to dissolve the gel. Then, since the gel particles are not colored, they can be visually recognized and the number thereof can be counted.

  The pulp-containing jelly-like beverage of the present invention contains a liquid medium serving as a dispersion medium for fruit pulp. Examples of the liquid medium include fresh water and fruit juice. In order to dissolve the gelling agent, it is usually preferable to use fresh water.

  The pulp-containing jelly-like beverage of the present invention may further contain a pH adjuster such as citric acid or sodium citrate, a sweetener such as food pigment, sucralose, and the like as necessary.

  The pulp-containing jelly-like beverage of the present invention can be produced by heating and mixing all the ingredients at the same time, but in order to suppress the formation of gel grains, first, xanthan gum is used as a liquid medium (usually fresh water). Add to a part (usually 50 to 150 times the weight of the gelling agent), usually stir and dissolve in a mixer such as a fine mixer while heating at 50 to 98 ° C., and add the fruit pulp to the resulting solution. If necessary, fruit juice which is also a liquid medium is added, and heated and stirred at a temperature of about 35 to 60 ° C. which does not cause fruit denaturation to prepare a mixture containing pulp. Into this pulp-containing mixture, a gum mixture obtained by dissolving or dispersing locust bean gum and gellan gum in another part of the liquid medium (usually fresh water) is added, usually heated to 50-98 ° C. And the resulting mixture can be prepared by cooling to room temperature.

  The pulp-containing jelly-like beverage of the present invention thus obtained is enclosed in a pouch container 11 with a mouthpiece 10 as shown in FIG. 1 (12 in the figure represents a pulp-jelly beverage). It becomes useful as a jelly drink product. The pouch container with a mouthpiece is not particularly limited, and a commercially available general container can be used. Moreover, the jelly-like drink containing pulp of the present invention can be used in various containers such as a conventional jelly cup container and drink cup container, in addition to a pouch container with a mouthpiece.

  Hereinafter, the present invention will be specifically described by way of examples.

Example 1
Using a fine mixer, 0.05 kg of xanthan gum was dissolved in 14.65 kg of fresh water by heating at 90 ° C., and 50 kg of grapefruit sano, 10 kg of grapefruit concentrated juice and 5 kg of sugar were added to the resulting solution. The mixture was heated and stirred at a temperature to obtain a pulp-containing mixture. A gum mixture obtained by mixing 0.1 kg of locust bean gum and 0.2 kg of gellan gum with 20 kg of fresh water was added to this mixture containing pulp, and the liquid temperature reached 94 ° C. while heating and stirring. It was kept for a minute and then cooled to room temperature to obtain 100 kg of jelly drink containing pulp.

In addition, the elasticity and viscosity of the obtained jelly-like beverage with pulp are measured using a rheometer (CR-500DX, manufactured by Sun Science Co., Ltd.), Journal of Japan Society for Food Science and Technology, 46 (10), P657-663 (1999). (Simple measurement of viscosity and elasticity of liquid food by non-rotating double cylinder method, Kanichi Suzuki) Put a jelly-like beverage with pulp into a 50 mm diameter cup at 20 ° C., and κ = 0. As a result of pressing the cup with a plunger of 5 at a compression speed of 117 mm / sec and analyzing the resulting stress on the plunger with dedicated analysis software (NRCC VISCO-PRO), the former is 300 Pa, The latter was 11000 mPa · s.

  In addition, the obtained jelly-containing beverage containing pulp is poured into 3 times the amount of hot water (98 ° C.) to dissolve the gel, drained with a sieve having a mesh opening of 1.7 mm, and the drained Sanou group, It was 30% when the number was counted while distinguishing visually broken and unbroken Sanou, and the percentage of unbroken Sanou was calculated.

  Moreover, after adding 0.2 ml of methylene blue (diluted with a 0.1 wt% ethanol solution) solution to 5 g of the obtained jelly-containing beverage with pulp, the gel is dissolved by heating to 98 ° C., and it is not colored. When the number of gel particles having a diameter of 5 mm or more was counted, it was 5.

  The resulting jelly-containing beverage with pulp has a low pH of 3.1, the blending amount of fruit pulp is as high as 50% by weight, and the gel stability is relatively low despite the relatively small amount of fresh water. It was excellent and had a natural texture of grapefruit, giving it to those who ate the throat-like texture unique to jelly-like beverages. The obtained fruit-containing jelly-like beverage of this example was sealed in a commercially available pouch container as shown in FIG. 1 and actually eaten. A feeling was obtained.

Comparative Example 1
Using a fine mixer, 0.05 kg of xanthan gum, 0.1 kg of locust bean gum and 0.2 kg of gellan gum were dispersed in 34.65 kg of fresh water, heated and mixed at 90 ° C., and 50 kg of grapefruit sanou was added to the resulting mixture. Grapefruit concentrated fruit juice (10 kg) and sugar (5 kg) were added, the temperature of the solution reached 94 ° C. with heating and stirring, the state was maintained for 4 minutes, and then cooled to room temperature to obtain 100 kg of fruity jelly beverage.

  The elasticity and viscosity of the obtained pulp-containing jelly-like beverage were measured in the same manner as in Example 1. The former was 50 Pa, the latter was 5000 mPa · s, and the number of gel particles was the same as in Example 1. As a result, a large number (well over 10) of gel particles having a diameter of 5 mm or more was observed. For this reason, the obtained jelly-like beverage containing fruit pulp had a juice-like appearance, had a remarkable rough feeling, did not feel the original texture of the fruit, and did not obtain a preferred throat feeling peculiar to jelly-like beverages .

  The jelly-like beverage with pulp of the present invention is a case where a relatively large amount of fruit pulp showing a high acidity at a relatively low pH processed to a size that can be sucked from a mouthpiece provided in a pouch is blended. However, the formation of gel particles can be suppressed, the gel stability is excellent, and the fruit's original preferable texture and the preferable throat feeling specific to the jelly-like beverage are exhibited. Therefore, it is useful as a new product containing a high content of fruit flesh, which has never existed as a jelly-like beverage.

It is explanatory drawing of the jelly drink product which enclosed the jelly-like drink containing pulp in the pouch container with a mouthpiece.

Explanation of symbols

10 mouthpiece 11 pouch container 12 jelly drink with pulp

Claims (7)

A jelly-like beverage containing a pulp containing a gelling agent, fruit pulp, and a liquid medium,
The blending amount of the fruit pulp is 40% by weight or more in the jelly-like beverage containing the pulp,
The gelling agent is xanthan gum, locust bean gum and gellan gum;
The weight ratio of xanthan gum to locust bean gum is 0.25 to 2: 1;
The weight ratio of gellan gum to the sum of xanthan gum and locust bean gum is 0.5-1.5: 1;
A jelly-like beverage containing pulp, which exhibits an elasticity of 100 to 500 Pa and a viscosity of 6000 to 16000 mPa · s.   The jelly-like beverage containing pulp according to claim 1, wherein the number of gel particles having a diameter of 5 mm or more contained in 5 g of the jelly-like beverage containing pulp is 10 or less.   The jelly-like beverage containing pulp according to claim 1 or 2, wherein the pulp is citrus pulp.   The citrus fruit-containing beverage according to any one of claims 1 to 3, wherein the citrus fruit is grapefruit.   The fruit-containing jelly-like beverage according to any one of claims 1 to 4, wherein the pulp is grapefruit sano, and the proportion of unbroken sano in the total sano is 10 to 60%.   A jelly drink containing a container in which the jelly-like beverage containing a pulp according to any one of claims 1 to 5 is enclosed in a pouch container with a mouthpiece. It is a manufacturing method of the jelly-form drink containing a pulp in any one of Claims 1-6, Comprising: After heating and melt | dissolving a xanthan gum in a part of liquid medium, and also adding the fruit pulp, to the mixture containing a pulp, A manufacturing method comprising charging a gum mixture of locust bean gum and gellan gum dissolved or dispersed in another part of a liquid medium, heating and mixing, and cooling the resulting mixture.

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