JP2010068747A - Jelly-like carbonated drink composition, packaged carbonated jelly drink, and frozen carbonated jelly drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged carbonated jelly drink changing properties according to temperature, and retaining carbonated properties without spilling even at ≤0°C. <P>SOLUTION: A carbonated drink composition contains glucide having monosaccharide as the main ingredient, and is mixed with a gelling agent. The gelling agent is mixed with carrageenan and xanthan gum. Furthermore, the jelly-like carbonated drink composition is such that a Brix degree A (%) as soluble solid in the drink composition, a mixing amount B (wt.%) of carrageenan, a mixing amount C (wt.%) of xanthan gum, and a viscosity D (mPa s) of the drink composition at liquid temperature 26°C satisfy conditions shown by the following relational expressions (i), (ii), (iii) and (iv). The carbonated jelly drink obtained by packaging the carbonated drink composition is also provided. Relational expressions: (i) B+C=0.05 to 0.25, (ii) B/C=2 to 5, (iii) D/A=7 to 20 and (iv) A≥10. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a jelly-like carbonated beverage composition, a container-packed carbonated jelly beverage, and a frozen carbonated jelly beverage that have little water separation even when properties change according to temperature.

Conventionally, various jelly drinks filled in soft drink containers have been commercially available, and recently, jelly drinks containing carbon dioxide gas have appeared on the market.
What is common in these jelly drinks is that the liquid is solidified in a jelly form in the container, and is shaken several times to break up the solid to make a soft jelly form before drinking.

  For example, cold water insoluble copper carrageenan and / or iota carrageenan uniformly dispersed in an aqueous solution, filled with carbon dioxide, sealed in a container, sterilized by heating, cooled, and cooled as a jelly-containing food containing carbon dioxide (Patent Document 1). However, the jelly beverage produced in this way was not exceptionable and could not be drunk unless the container was shaken as described above.

  Further, as other carbon dioxide-containing jelly-like food, 0.001 to 1.0 weight of a gelling agent mainly composed of one or more kinds selected from carrageenan, xanthan gum, locust bean gum, pectin, and mannan %, And using a viscoelasticity measuring device to adjust to specific physical properties, there is a product that obtains a soft and stretchy jelly-like food or drink (Patent Document 2). However, such a jelly-like food or drink has a stretchable property, so that it is difficult to drink unless the container having flexibility is pushed out.

  On the other hand, there is also a beverage obtained by adding a strip-like (chip-like) jelly to a beverage containing carbon dioxide gas. For example, a carbonated beverage containing a gel in an airtight container, characterized by cutting a gel made by the reaction of a mixture of two or more thickening polysaccharides and a polyvalent metal salt, and containing a strip-like gel Yes (Patent Document 3). However, such a gel-containing beverage has a fine gel texture, but cannot give a jelly-like texture with a body feeling to the whole beverage.

  Furthermore, there is a frozen beverage that is used for drinking while freezing a beverage in a PET bottle and thawing the frozen beverage (Patent Document 4). However, such freezing drinks are limited to non-carbonated drinks.

Japanese Patent Laid-Open No. 04-252156 JP 2001-299241 A JP 09-103271 A JP-A-2005-29181

  Conventionally, jelly drinks have been sold in the market as being jelly-like since they are stored and shipped as products, and cannot be drunk unless shaken. However, if you forget to shake or open the bag in an insufficiently shaken state, the jelly mass will not collapse, and the jelly mass will be clogged inside the container, making it impossible to drink jelly beverages. There was a point. In particular, jelly drinks packed in non-resealable containers such as partial open-end pull-top cans cannot be resealed and shaken once opened, so drinkers must open the lid completely with a can opener. I could not drink it, and it was very troublesome.

  Furthermore, there was a problem when manufacturing the above jelly beverage. Usually, there are inspection equipment such as internal pressure tester, vacuum degree measuring machine, internal volume measuring machine, etc. in the soft drink production line. According to the Food Sanitation Law at the time of preparation, filling, heat sterilization, cooling etc. We carry out essential inspections. However, when passing through these inspection instruments, the product has been cooled to room temperature, and the content composition has already solidified in a jelly form. For this reason, the inspection device cannot detect the line of contents as a liquid, malfunctions by detecting the composition stuck on the back of the can lid, etc., and it is rejected even though it is a good product Has occurred. Therefore, the original production line must be remodeled, the product must be reversed after passing through the inspection machine, and the heat sterilization and cooling must be performed in the opposite direction. There wasn't.

  In addition, frozen beverages that are frozen and then used for drinking can be easily produced with non-carbonated beverages, but are difficult to produce with carbonated beverages. When a carbonated beverage containing carbon dioxide is frozen, the liquid water is first frozen, so the carbon dioxide dissolved in the liquid is finally separated from the liquid, and the carbon dioxide is contained in the empty volume in the container. Run away. And since carbon dioxide escapes at the time of opening, it is a non-carbonated beverage that does not already contain carbon dioxide when eating or drinking. Thus, there has never been a frozen beverage containing carbon dioxide in the past.

  Accordingly, the present invention provides a packaged carbonated jelly beverage that solves the above-mentioned problems, changes in properties according to temperature, and maintains carbonated properties without spilling even at 0 ° C. or lower. With the goal. It is another object of the present invention to provide a novel frozen container-packed beverage that can be stimulated with carbon dioxide in the mouth when drinking, and has never existed in the past. It is another object of the present invention to provide a containerized carbonated jelly beverage that can pass through an inspection device without malfunctioning in a normal soft drink production line and has high production efficiency.

In order to solve the above-mentioned problems, the invention of claim 1 is a carbonated beverage composition comprising a saccharide mainly composed of a monosaccharide and containing carrageenan and xanthan gum as gelling agents, Brix degree A (%), which is a soluble solid content of the composition, carrageenan blending amount B (wt%), xanthan gum blending amount C (wt%), viscosity D of beverage composition at a liquid temperature of 26 ° C. (mPa · s) Is a composition for a jelly-like carbonated beverage satisfying the conditions shown by the following relational expressions (a), (b), (c) and (d).
(A) B + C = 0.05 to 0.25
(B) B / C = 2-5
(C) D / A = 7-20
(D) A ≧ 10

  Invention of Claim 2 is a composition for jelly-like carbonated drinks of Claim 1, Furthermore, locust bean gum E: 0.03-0.1 (weight%), Guam gum: F0.01-0.03 One or both of (% by weight) is blended.

  The invention of claim 3 is the composition for a jelly-like carbonated beverage according to claim 2, wherein the use ratio of the gelling agent is a combination of both E and F, and F <C <E <B. It is characterized by that.

  The invention of claim 4 is the composition for a jelly-like carbonated beverage according to any one of claims 1 to 3, wherein the monosaccharide is glucose, fructose, galactose, xylose, mannose or a mixture thereof. Features.

  A fifth aspect of the present invention is the composition for a jelly-like carbonated beverage according to any one of the first to fourth aspects, wherein the PET (polyethylene terephthalate) container, bottle can container, aluminum can container, steel can container, pouch container. It is a container-packed carbonated jelly drink that is filled and sealed.

  The invention of claim 6 is a frozen container-packed beverage obtained by freezing the container-packed carbonated jelly beverage of claim 5.

  According to the present invention, the Brix degree, the amount of carrageenan, the amount of xanthan gum, and the viscosity of the beverage composition are adjusted to values satisfying a certain relational expression. Can drink a container-packed carbonated jelly beverage with the proper properties. Specifically, it becomes a carbonated beverage that can be drunk as a liquid at room temperature, and by refrigeration, it becomes a gelled carbonated beverage that can be drunk as it is from the drinking mouth of the container, and by freezing, When drinking, it becomes a frozen carbonated drink that can be stimulated with carbon dioxide in the mouth along with ice.

  Further, unlike the conventional product that cannot be drunk unless shaken, the packaged carbonated jelly beverage can easily be drunk even at room temperature, so that it can be drunk without shaking, and it does not take much time for the drinker. Furthermore, since it can be detected by conventional inspection equipment, the rejection rate of non-defective products is reduced and the productivity of the manufacturing plant is increased. And it is also possible to taste a frozen carbonated beverage containing carbon dioxide even after freezing, which could not exist until now.

  The components of the jelly-like carbonated beverage composition and the adjustment thereof will be described below as an embodiment of the present invention.

This invention contains a saccharide mainly composed of a monosaccharide, and has a Brix degree A (%) which is a soluble solid content of a beverage composition, a blending amount B (% by weight) of carrageenan, and a blending amount C (weight) of xanthan gum. %), And the viscosity D (mPa · s) of the beverage composition at a liquid temperature of 26 ° C. satisfies the conditions represented by the following relational expressions (A), (B) and (C): It is a thing.
(A) B + C = 0.05 to 0.25
(B) B / C = 2-5
(C) D / A = 7-20
(D) A ≧ 10

  In the present invention, the beverage composition is (A) B + C = 0.05 to 0.25, (B) B / C = 2 to 5, (C) D / A = 7 to 20, and (D) A ≧ 10. It is appropriate to satisfy the numerical range conditions. With such a balanced composition, not only the properties of the jelly-like carbonated beverage that can be enjoyed with or without shaking can be satisfied, but also the taste and texture can be satisfied.

  The Brix degree (%) indicates a value obtained by measuring the concentration of the entire soluble solid content in the beverage liquid using a refractometer for sugar as described in “Latest Soft Drinks” published by Kogyo Co., Ltd. The Brix degree at 20 ° C. is defined as a soluble solid content.

  Monosaccharide refers to fructose-glucose liquid sugar, glucose-fructose liquid sugar, galactose, xylose, mannose, etc., which are mainly composed of glucose (glucose), fructose (fructose) or a mixture thereof.

  The Brix degree A is preferably (d) A ≧ 10%, and if the Brix degree is less than 10%, it takes time until the food and drink composition is completely solidified and given up by hand in the frozen state. It is not preferable.

  And (b) B + C = 0.05 to 0.25, and if it is less than 0.05, the jelly texture becomes weak, which is not preferable, and if it exceeds 0.25, it must be shaken even at room temperature. This is not preferable.

  Note that (a) B + C = 0.08 to 0.2, and more preferably 0.1 to 0.18. The texture as a carbonated jelly beverage can be favored by these predetermined numerical values.

  Also, (b) a B / C value of less than 2 is not preferable because it does not exhibit a jelly shape, and a value of more than 5 is not preferable because it hardens at room temperature.

  More preferably, (b) B / C = 2.5 to 4.5, and more preferably 3 to 4. It is possible to control the jelly texture in each temperature range by these predetermined numerical values.

  Further, (c) If the numerical value of D / A is less than 7, it is not preferable because the jelly becomes weak but the flavor is increased, and the value exceeding 20 is not preferable because the jelly becomes hard but the flavor is decreased.

  More preferably, (C) D / A = 7-15, and more preferably 8-13. By these predetermined numerical values, even when shaken, the carbon dioxide gas remains contained within the jelly, and even after freezing, the pungent taste as a carbonated beverage can be maintained while the carbon dioxide gas is contained within the jelly.

  The room temperature indicates a natural temperature where no adjustment is performed in a temperature range of 25 ° C. or higher. Refrigeration means storing in a temperature condition (refrigerator) adjusted to a temperature range of about 0 ° C. to 10 ° C., and refrigeration means a temperature condition adjusted to a temperature range of about −25 ° C. to 0 ° C. Indicates storage in (freezer).

  The beverage composition of the embodiment preferably contains at least one solid content of soluble solids, such as glucose solids, fructose solids, fructose glucose liquid sugar, and glucose fructose liquid sugar. Even if the amount of the soluble solid content is large, it can be adjusted to a taste suitable as a food and drink, and a soft tactile sensation can be maintained even after freezing. Other soluble solids may contain maltose solids, sugar alcohol solids, dextrin solids, milk solids, and sugar solids within an auxiliary range that does not affect the effects of the invention.

  Furthermore, it is preferable to blend one or both of locust bean gum 0.03 to 0.1% by weight and guar gum 0.01 to 0.03% by weight, and most preferably guar gum <xanthan gum <locust bean gum <carrageenan. It is preferable that it is a usage rate. Thereby, since it becomes easy to hold | maintain a carbon dioxide gas, the pungent taste of a carbon dioxide gas becomes suitable.

  More specifically, unlike a metal container, a PET bottle having a gas permeability property has a property that the volume of carbon dioxide gas gradually decreases during long-term storage. If the locust bean gum is less than 0.03 and the guar gum is less than 0.01, the composition is not jelly-like and carbon dioxide is easily released. A numerical value exceeding 0.1 and a numerical value exceeding guar gum of 0.03 are not preferable because they cannot be drunk unless the jelly-like composition is shaken. In particular, the use ratio of guar gum <xanthan gum <locust bean gum <carrageenan is preferable because the above-mentioned characteristics become remarkably good.

  The beverage composition of this embodiment includes, as other stabilizers, soy polysaccharides, pectin, fermented cellulose, microcrystalline cellulose, agar, gelatin, native gellan gum, demulcent as long as they do not affect the effects of the invention. It may contain acyl gellan gum, CMC (carboxymethylcellulose), sodium caseinate, and propylene glycol alginate. For example, commercially available soybean polysaccharides include “soy polysaccharides” manufactured by San-Ei Gen FFI, and pectin includes “GENU pectin” manufactured by CP kelco Aps.

  Moreover, the beverage composition of this embodiment may contain sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and lecithin as an emulsifier. For example, examples of commercially available sucrose fatty acid esters include “Rika Sugar Ester” manufactured by Mitsubishi Chemical Foods, “DK Ester” manufactured by Daiichi Kogyo Co., Ltd., and the like.

  Moreover, a dairy product can also be used for the drink composition of this embodiment. Examples of dairy products include cow's milk, concentrated milk, cream, butter, whole milk powder, skim milk powder, fermented milk, lactic acid bacteria beverages, whole fat sweetened condensed milk, and sugar-free condensed milk.

  Furthermore, an acidulant may be added to the beverage composition of this embodiment. Examples of such an acidulant include fruit juices extracted from natural ingredients, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid. An acid, phosphoric acid, etc. are mentioned. By adding these, the pH of the beverage composition can be preferably adjusted.

  In addition to the sugars, stabilizers, emulsifiers, dairy products, and acidulants described above, the beverage composition of this embodiment includes fruit juice, coffee, green tea, oolong tea, tea, fragrance, vitamins, minerals and amino acids. 1 or more types selected from the above may be added, and these additions can increase added value, such as an improvement in flavor and a health aid effect for food and drink.

  The container filled with such a beverage composition is preferably a PET (polyethylene terephthalate) bottle or bottle can with a resealable cap. Thereby, after enjoying a carbonated drink without shaking, the double taste method of enjoying a jelly drink after shaking can be provided. As other containers, steel cans, aluminum cans, and pouch containers may be used.

  The beverage composition can be stably maintained in quality for at least 12 months even when stored in any temperature condition such as room temperature, refrigeration, and freezing in a state of being filled in the container. In addition, it is preferable that the temperature range which can be drunk with good texture as a jelly form is 0 degreeC-25 degreeC as an internal temperature of a drink composition, Preferably it is 5 degreeC-15 degreeC, Especially 7 degreeC-10 degreeC.

  The container-packed carbonated jelly beverage of this embodiment is filled with carbon dioxide absorbed by a carbonator, and sterilized and cooled with a pasterizer, in the same manner as a normal carbonated beverage manufacturing process. It becomes a product after passing through.

  The container-packed carbonated jelly beverage produced in this way becomes liquid, jelly-like or sherbet-like at room temperature, refrigerated, and frozen, and is filled with a beverage composition that can be consumed as it is. It is possible to distribute at any of the distribution temperature zones, and it is possible to enjoy carbonated drinks, jelly-like carbonated drinks, and sherbet-like carbonated drinks easily at home.

  The Brix degree is measured using “Digital Refractometer RX-5000” manufactured by Atago Co., Ltd. or its equivalent. As described above, the Brix degree (%) indicates a value obtained by measuring the concentration of the entire soluble solid content in the beverage liquid using a refractometer for sugar, and the Brix degree at 20 ° C. is defined as the soluble solid content. .

  The viscosity (mPa · s) is measured by adjusting the liquid temperature of the beverage composition to 26 ° C. and using “VISCOMETER BL type” manufactured by Toki Sangyo Co., Ltd. or its equivalent.

[Samples a to l]
In the composition shown in the following formula, after adding water and dissolving in addition to glucose and citric acid, the pH is adjusted to 3.8 with citric acid, and Bx is adjusted to the predetermined Bx value shown in Table A with glucose. Then, after absorbing carbon dioxide, it was filled into a bottle can (300 ml, manufactured by Daiwa Seisakusha) and cooled after sterilization by heating at 70 ° C. for 10 minutes to obtain a packaged carbonated jelly beverage of samples a to l. Of these, samples f to l correspond to examples of the present invention.
(Prescription 1)
Melon juice 1.0% by weight
Fragrance (Made by Takasago Inc .: Melon Flavor) 0.1% by weight
0.26% by weight of anhydrous citric acid
Sodium citrate 0.21% by weight
Carrageenan 0.15% by weight
Xanthan gum 0.03% by weight
Locust bean gum 0.07% by weight
Gua gum 0.02% by weight
Glucose Bx Up to a predetermined value, 100% by weight with pure water (remainder).

  About the obtained container-packed carbonated jelly beverage, it is kept in a freezer, a refrigerator, a thermostatic bath for 24 hours so as to be −10 ° C., 7 ° C., 15 ° C., 26 ° C. Eating and drinking without shaking, shaking 10 times, and then evaluating the jelly properties at the time of eating and drinking, finally evaluating the appropriateness as a frozen product, these results are summarized in Table A.

[Jelly property evaluation]
26 ° C. was a liquid without shaking, 15 ° C. was able to enjoy jelly texture without shaking, and 7 ° C. was based on being able to enjoy jelly texture by shaking.
1 Good jelly properties as planned 2 Slightly dissatisfied, but keeps jelly properties for the time being 3 Unsatisfactory bad properties

[Freezing suitability evaluation]
−10 ° C. was based on the moderate holding of carbon dioxide as a frozen beverage.
1 Even after freezing, the beverage composition retains good carbon dioxide gas 2 Although it retains carbon dioxide gas, it is difficult to drink as a frozen beverage 3 Carbon dioxide escapes and is not a carbonated beverage

  As is clear from the results in Table A, an evaluation that the jelly property at each temperature zone is not preferable and the suitability as a frozen carbonated beverage is not preferable when the value is less than Bx10 is obtained.

[Samples m to x]
In the composition shown in the following formula, after adding water and dissolving in addition to fructose and citric acid, the pH is adjusted to 3.8 with citric acid, and Bx is adjusted to the predetermined Bx value shown in Table B with fructose. Then, after absorbing carbon dioxide, it was filled into a bottle can (300 ml, manufactured by Daiwa Seisakusha), cooled after sterilization by heating at 70 ° C. for 10 minutes, and a container-packed carbonated jelly beverage of samples mx was obtained. Of these, samples r to x correspond to examples of the present invention.
(Prescription 2)
Melon juice 1.0% by weight
Fragrance (Made by Takasago Inc .: Melon Flavor) 0.1% by weight
0.26% by weight of anhydrous citric acid
Sodium citrate 0.21% by weight
Carrageenan 0.15% by weight
Xanthan gum 0.03% by weight
Locust bean gum 0.07% by weight
Gua gum 0.02% by weight
Fructose Bx Up to a predetermined value, 100% by weight with pure water (remainder).
These results are summarized in Table B.

  As is clear from the results in Table B, even if fructose, which is a monosaccharide as well as glucose, is used, if it is less than Bx10, the jelly properties at each temperature range are not preferable, and the suitability as a frozen carbonated beverage is not preferable. Evaluation was obtained.

[Comparative Examples a to h]
On the other hand, as a comparative example, a similar experiment was conducted with sugar, maltose, which are disaccharides instead of the monosaccharide of Formula 1, and sugar alcohol and dextrin as other sugars. The result was not suitable as a stuffed carbonated jelly drink. As the sugar alcohol, “Powder Mabit” manufactured by Hayashibara Shoji Co., Ltd. was used, and as the dextrin, “TK-16” manufactured by Matsutani Chemical Industry Co., Ltd. was used. The results are shown in Table C.

[Examples 1 to 10]
[Comparative Examples 1 to 10]
Each component was mix | blended and mixed with the composition shown in Table 1 and Table 2, and the food / beverage composition was manufactured. As the gelling agent here, commercially available carrageenan, xanthan gum, locust bean gum or guar gum was used. As the glucose, “Hydrocrystalline Crystal Sugar” manufactured by Sanei Saccharification Co., Ltd., “Purified Fructose” manufactured by Danisco Co., and “HF-55” manufactured by Kato Chemical Co., Ltd. were used as the fructose glucose liquid sugar.

  The bottle can container was washed, carbon dioxide was absorbed into the blended composition, the container was filled and sealed, maintained at a temperature of 67 ° C. for 10 minutes, and then cooled to 30 ° C. with cold water. As the bottle can container, a 300 ml aluminum bottle can made by Daiwa Steel Co., Ltd. was used and filled with a weight of 300 g.

Tables 1 and 2 show the B + C value, B / C value, and D / A value of the obtained packaged beverage.
Similarly, the evaluations at 26 ° C., 15 ° C., 7 ° C., and −10 ° C. are made for the obtained packaged beverages by many panelists of adult men and women. This is shown in 2.

[Experimental Example 1 (Outflow Test)]
The outflow amount of the beverage, which is the content when the opening of the container is directed downward, was tested as follows.

The composition of the test sample is as follows.
After adding water to the composition shown in the following formulations 3 to 5 and dissolving, a beverage composition having a gas volume of 2.2 by absorbing carbon dioxide was filled in a bottle can (300 ml, manufactured by Daiwa Seisakusha). Furthermore, it cooled after heat sterilization and obtained the container-packed carbonic acid jelly (this invention product, the comparative example 1, comparative example 8) which is a sample.

(Prescription 3 (Invention product))
Fructose glucose liquid sugar 20.6% by weight
Fragrance 0.1% by weight
0.26% by weight of anhydrous citric acid
Sodium citrate 0.21% by weight
Carrageenan 0.15% by weight
Xanthan gum 0.04% by weight
Locust bean gum 0.09% by weight
Guam gum 0.03% by weight
The total amount is 100% by weight with pure water (remainder).

(Formulation 4 (Comparative Example 1))
Fructose glucose liquid sugar 12.6% by weight
0.26% by weight of anhydrous citric acid
Sodium citrate 0.21% by weight
Carrageenan 0.03% by weight
Xanthan gum 0.01% by weight
Locust bean gum 0.05% by weight
The total amount is 100% by weight with pure water (remainder).

(Prescription 5 (Comparative Example 8))
Fructose glucose liquid sugar 21.1% by weight
0.26% by weight of anhydrous citric acid
Sodium citrate 0.21% by weight
Carrageenan 0.15% by weight
Xanthan gum 0.08% by weight
Locust bean gum 0.08% by weight
Gua gum 0.02% by weight
The total amount is 100% by weight with pure water (remainder).

The test procedure is as follows.
Each sample (the product of the present invention, Comparative Example 1, Comparative Example 8) is allowed to stand still in a refrigerator and sufficiently cooled.
After cooling, let stand at room temperature until it reaches 5, 10, 15, 20, 25 ° C.
Shake the sample at the specified temperature. The swinging method is so-called rotational shaking. Rotational shaking is an operation in which the can is rotated 180 degrees around the center of the can and turned upside down, and then quickly rotated 180 degrees in the opposite direction again to return to the original posture. This series of operations is performed in 0.3 seconds. This is done once, (1) do not shake, (2) swing 5 times, and (3) swing 10 times.
Open or open the product and place the opening down on the beaker. In addition, this beaker is installed on a weighing scale in advance.
The inverted state is maintained for 1 minute, and the amount of the composition that has flowed into the beaker (the amount of the effluent) is read with a weigh scale.
The inverted state is maintained for an additional 4 minutes, and the amount of the composition that has flowed into the beaker is read by a weigh scale.

  Using the effluent amount and the filling amount (300 g) obtained in the test, the effluent ratio (%) was determined. The results are shown in Table 4.

As a result of the above test, the following was found.
The product of the present invention easily flows out even if it is not shaken at room temperature, and can flow out without trouble if it is shaken in refrigeration (5 to 10 ° C.).
Comparative Example 1 tends to flow out at both room temperature and refrigeration, but is simply a viscous liquid and not jelly.
In Comparative Example 8, there is a case where the outflow may be hindered if it is not shaken even at room temperature. In the case of refrigeration, the outflow will occur if it is sufficiently shaken.
The present results show that the product of the present invention can be drunk in the same way as existing jelly carbonate in refrigeration, but can be drunk as a soft jelly carbonated beverage without shaking at room temperature. Moreover, in the case of the comparative example 1, although it can drink even if it does not shake, the gel is too weak and it is not jelly, and in the case of the comparative example 8, the gel was too strong and needed to shake at normal temperature.

[Experimental example 2 (water separation test)]
To what extent water was released from the jelly-like composition was tested as follows.

  As a test sample, the present invention product of the above-mentioned formulation 3, the comparative example 1 of the formulation 4, and the comparative example 8 of the formulation 5 were used.

The test procedure is as follows.
Allow the sample to stand in the refrigerator and cool to 10 ° C.
A part of the cooled sample is allowed to stand at room temperature (25 ° C.) until it reaches 25 ° C.
Open the top of the sample at a predetermined temperature (10 ° C., 25 ° C.) with a can opener and gently transfer it onto the Buchner funnel.
After 3 minutes, measure the amount of liquid passing through the Buchner funnel (g). The Buchner funnel was made of Marumiya ceramic (applicable filter paper size: 150 mm diameter).

  The passage rate (%) was determined using the amount of liquid passing through the test (g) and the filling amount (280 g for the product of the present invention and 200 g for the product of Company C). The results are shown in Table 5 below.

  As shown in the results of Table 6, when the refrigerated one (10 ° C.) was compared, the product of the present invention had a considerably low passage rate of 0.8%. This is because the prototype sample had a more stable gel structure and less water separation. Moreover, in the case of the comparative example 1, since the gel was very weak and almost liquid, the whole amount passed without staying on the funnel.

  On the other hand, at room temperature (25 ° C.), the passing rate of the product of the present invention and Comparative Example 1 was as high as 89.3% and 100%, and most passed through the Buchner funnel holes (diameter 2 to 2.5 mm). However, in the case of the product of the present invention, the water was not separated but the gel was weak and the structure collapsed and became liquefied. In the case of Comparative Example 1, the cause was different because it was almost liquid from the beginning. In the case of Comparative Example 8, it was a little but passed at room temperature. This is thought to be due to an increase in temperature and a decrease in gel stability and water separation.

  Therefore, the product of the present invention became a gel with little water separation when refrigerated, and a soft gel-like soft gel at room temperature. The product of the present invention was a good quality gel with less water separation than Comparative Example 1 and Comparative Example 8.

[Experimental example 3 (freezing test)]
How the properties changed when the jelly-like composition was frozen was tested as follows.

  The product of the present invention having the above formulation 3 was used as a test sample, and Comparative Example 1 of the above Formula 4, Comparative Example 8 of the above Formula 5 and the following non-jelly comparative example were used as comparative samples.

(Prescription 6 (non-jelly comparative example))
Fructose glucose liquid sugar 12.6% by weight
0.26% by weight of anhydrous citric acid
Sodium citrate 0.21% by weight
The total amount is 100% by weight with pure water (remainder) After dissolving the composition of the above formula 6 in water, a beverage composition having a gas volume of 2.2 by absorbing carbon dioxide is used in a bottle can (manufactured by Yamato Seisakusha) 300 ml) to obtain a non-jelly comparative example which is a non-jelly carbonated beverage.

The experimental procedure is as follows.
The sample (the product of the present invention, each comparative example) is allowed to stand in a freezer (internal temperature −20 ° C.) and frozen.
After freezing, leave at room temperature (25 ° C.) for 1 hour (thaw).
Shake thawed sample 10 times. The way of swinging is the same way of swinging (rotating shaking) as in Experimental Example 1 (outflow test).
Open or open the sample and leave it to observe its condition.

As a result of the above observation, the following results were obtained.
Product of the present invention: There was no ejection. When extruded at −3 to −6 ° C., the content liquid came out in the form of a sherbet containing carbonic acid.
Normal carbonated beverage: Bubbles erupted violently, and the liquid content continued to overflow from the mouth.
Comparative Example 1: The liquid contents spilled from the drinking mouth immediately after opening. When extruded at −3 to −6 ° C., the content liquid came out in the form of a sherbet containing carbonic acid, but there was much water separation.
Comparative Example 8: The liquid content did not spill out of the mouth and did not come out even when inverted. When extruded at −3 to −6 ° C., the content liquid came out in the form of a sherbet containing carbonic acid. However, the viscosity was high and it was difficult to drink.

  When the product of the present invention, which is a jelly-like carbonated beverage, was compared with Comparative Example 1, the product of the present invention showed little water separation and did not spill, whereas Comparative Example 1 had much water separation and spilled immediately after opening.

  On the other hand, in general carbonated beverages, carbon dioxide gas almost precipitated from the beverage composition, and therefore continued to blow out vigorously. Comparative Example 8 was not ejected due to its high viscosity, but its fluidity was low and it was not suitable for drinking.

  As described above, the product of the present invention is more suitable as a frozen container-packed beverage because carbon dioxide gas is difficult to escape even after freezing and is easy to drink, as compared with ordinary carbonated beverages and comparative examples.

Claims (6)

A composition for carbonated beverages containing a saccharide mainly composed of monosaccharides and containing carrageenan and xanthan gum as gelling agents, wherein the Brix degree A (%) is a soluble solid content of the beverage composition, The blending amount B (% by weight) of carrageenan, the blending amount C (% by weight) of xanthan gum, and the viscosity D (mPa · s) of the beverage composition at a liquid temperature of 26 ° C. are the following (A), (B), (C ) And (d) A jelly-like composition for carbonated beverages that satisfies the conditions shown by the relational expressions.
(A) B + C = 0.05 to 0.25
(B) B / C = 2-5
(C) D / A = 7-20
(D) A ≧ 10   Further, one or both of locust bean gum of E = 0.03 to 0.1 (% by weight) and guar gum of F = 0.01 to 0.03 (% by weight) are blended. Item 10. A jelly-like carbonated beverage composition according to Item 1.   The composition for jelly-like carbonated drinks according to claim 2, wherein both locust bean gum and guar gum are blended, and the relationship of B, C, E and F is F <C <E <B. object.   The composition for a jelly-like carbonated beverage according to any one of claims 1 to 3, wherein glucose, fructose, galactose, xylose, mannose or a mixture thereof is used as the monosaccharide.   The jelly-like carbonated beverage composition according to any one of claims 1 to 4 is filled and sealed in a PET (polyethylene terephthalate) container, a bottle can container, an aluminum can container, a steel can container, and a pouch container. Containerized carbonated jelly beverage.   The frozen carbonated jelly drink which frozen the container-packed carbonated jelly drink of Claim 5.