JP2011024558A - Method for producing food and drink containing jelly - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a food and drink containing jelly, capable of using a non-heat resistant jelly base material. <P>SOLUTION: This method for producing the food and drink containing the jelly includes: a process of preparing the jelly by disinfecting with heating a jelly raw material containing a jelly base material and then cooling/solidifying; a process of preparing a rod-formed jelly by passing the prepared jelly through a first filter part installed at a pipeline; a process of preparing a rod-formed food and drink-prepared material by introducing the prepared rod-formed jelly and a fluid food and drink separately prepared with disinfecting, into a mixer installed at the pipeline to prepare the rod-formed jelly food and drink-prepared material; a process of preparing a small piece jelly food and drink-prepared material by fabricating the rod-formed jelly to the small piece jelly by passing the prepared rod-formed food and drink-prepared material through a second filter installed at the pipeline; and a process of filling the prepared small piece jelly food and drink-prepared material into a container. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  In the present invention, sterilized and solidified jelly is passed through a primary filter and molded on an in-line, and the molded jelly is mixed with fluid sterilized food and drink and passed through a secondary filter to be crushed. It is related with the manufacturing method of food-drinks containing jelly characterized by these.

  Food materials that have solidified gelling agents (carrageenan, gellan gum, gelatin, pectin, agar, etc.) are generally added directly to foods that have fluidity as well as food forms that can be eaten directly as jelly and enjoy its texture. By doing so, jelly-containing foods and drinks having both the characteristics and functions of jelly and fluid food that allow you to taste different textures simultaneously have been provided.

  For example, beverages containing jelly (Patent Documents 1 and 2), yogurt containing jelly (Patent Document 3), and the like are known. A production method in which the solidified jelly is cut into a predetermined size and added to the fluid food after heat sterilization so that it can be ingested as a fluid food or beverage while tasting the texture of the jelly. It has been.

  As described above, when the solidified jelly is added to the flowable food, the jelly that has been solidified (gelled) and cut is added again immediately before the addition in order to aseptically add to the food. It was necessary to sterilize by heating. Sterilization is indispensable for providing a sanitary and safe food, and heat sterilization is widespread as the most excellent method as a safe and proven sterilization method. However, if the thermoreversible gel is heated, the jelly cut to an appropriate size will dissolve and become too small, the solid shape may disappear, or it may be refrigerated afterwards. Sometimes a fluid food or beverage becomes gelled as a whole. Therefore, the fact that the jelly used can maintain the shape of the cut jelly even by heat sterilization, that is, the gel does not dissolve again by heating, is an important factor that becomes a manufacturing constraint, Due to restrictions, it has become a common technique to use a gelling agent (jelly substrate) having a heat-resistant (thermal irreversible) property.

  From the viewpoint of avoiding this restriction, in order to add the cut jelly to the food without re-sterilization by heating, the jelly preparation line and the food production line to be added are integrated into a sealed line structure. A technique related to the manufacturing method (Patent Document 4) has been developed.

  However, in the technique disclosed in Patent Document 4, it is necessary to install a dedicated jelly cutting machine near the inlet of the mixing tank in the manufacturing process of the jelly preparation. The increase in size was inevitable. In addition, due to the structural features, the cooling and solidifying process of the jelly is performed in the line, and the cutting process is performed immediately thereafter. For this reason, the type of jelly base material that can be used in manufacturing is limited in order to ensure that gelation proceeds rapidly and sufficient gel strength is obtained in a short period of time from when the jelly is cooled to solidified. However, another limitation such as the need to use the jelly substrate in an excessive amount is newly generated.

Japanese Patent Laid-Open No. 7-322867 JP 7-67593 A JP 9-37712 A JP 2002-191302 A

  As described above, in conventional jelly-containing foods and drinks, it is necessary to perform heat sterilization at the final stage of the production process from the viewpoint of storage stability, and heat resistance (thermal irreversibility) is sufficient to withstand heat sterilization conditions. Because hard jelly using jelly base material that forms a gel as a raw material was added to foods and drinks, it seems to be incompatible with fluid foods, such as bad throat and unable to eat unless chewed Had problems.

  Moreover, since the food-drinks after jelly addition are heat-sterilized again, there also existed a problem that the range of applicable food-drinks was restrict | limited.

  Moreover, also in the well-known technique which tried not to heat-sterilize the food / beverage products after jelly addition again, the kind of jelly base material which can be used for manufacture is restrict | limited, and a jelly base material must be used in quantity excessively. As a result, the resulting jelly-containing foods and drinks have poor throat so that they cannot be eaten unless chewed. Had.

  In particular, conventional jelly-containing food and beverage manufacturing methods require heat resistance (thermal irreversibility) to withstand heat sterilization for the jelly base material used as the main ingredient, so that it is possible to form a jelly with excellent texture However, there is a problem that a jelly base material (gelling agent) such as carrageenan which is non-heat resistant cannot be used. That is, there has been a demand for a method for producing a jelly-containing food or drink using a jelly base material (gelling agent) excellent in texture such as carrageenan.

  Therefore, the object of the present invention is that the jelly base material used as a main component does not require heat resistance (thermal irreversibility) to withstand heat sterilization, and a non-heat resistant jelly base material (gelling agent) can also be used. It is in providing the novel manufacturing method of food-drinks containing jelly.

  As a result of intensive studies to overcome the above-mentioned problems, the present inventors sent the sterilized / cooled and solidified jelly aseptically to the closed system line, and the first filter installed in the line used the primary filter. Cut (primary cutting) and mix the jelly (cut-like jelly) cut into a rod shape with the liquid food and drink prepared separately and sterilized through a closed system line (dosing), and use the liquid food as the mobile phase The cut jelly is fed, passed through a second filter installed in the line, and the jelly is subjected to secondary cutting (secondary cutting), thereby completing a method for producing a food and drink containing jelly, resulting in the present invention. It was.

Therefore, the present invention is as follows.
That is, 1st invention of this invention is a manufacturing method of the food / beverage products containing jelly which consists of the process of the following 1) -5).
1) The process of preparing the jelly by melt | dissolving the jelly raw material containing a jelly base material, heat-sterilizing, and cooling and solidifying,
2) A step of preparing a rod-like jelly by molding the prepared jelly through a first filter portion installed in a pipe line,
3) A step of preparing a rod-shaped jelly / food product preparation by mixing the prepared rod-shaped jelly and a fluid food / beverage product prepared by sterilization separately from this through a pipeline,
4) A step of preparing a small piece jelly / food product preparation by forming the rod-shaped jelly into a small piece jelly while passing the prepared rod-shaped jelly / food product preparation through a second filter portion installed in the pipeline,
5) The process of manufacturing the food / beverage products containing jelly by filling a container with the prepared small piece jelly / food / beverage product preparation.

And said 1st invention makes the matter of the following [1]-[11] a preferable aspect.
[1] After the step 2) and before the step 3), the following step 3A):
3A) A step of collecting the rod-shaped jelly prepared in the step 2) into a tank and then introducing the collected rod-shaped jelly into the pipe line again.
Comprising.
[2] The first filter part and the second filter part are composed of one or more filters.
[3] The mixer installed in the pipeline is one or more selected from the group consisting of a static mixer, a dynamic mixer, a screw mixer, a kneader, and a tank with a stirring blade.
[4] The jelly substrate is one or more selected from the group consisting of carrageenan, agar, fur celerane, locust bean gum, mannan and xanthan gum.
[5] The breaking strength of the jelly is 20 to 650 g / cm ² .
[6] The breaking distance of the jelly is 5 to 30 mm.
[7] The average major axis of the jelly is 5 to 20 mm.
[8] The filter of the first filter part has a hole with a major axis of 2 to 10 mm, and the filter of the second filter part has a hole with a major axis of 1 to 9 mm.
[9] The linear flow rate of the rod-shaped jelly / food / beverage product preparation passing through the second filter section installed in the pipe line is 25 to 2500 kg / h / cm ² (kg / hour / cm ² ).
[10] The linear flow rate of the jelly passing through the first filter portion installed in the pipe line is 10 to 1000 kg / h / cm ² .
[11] The fluid food or drink is stirred fermented milk.
Furthermore, 2nd invention of this invention is food-drinks containing jelly manufactured based on said 1st invention.

Accordingly, the present invention also includes the following [12] to [23].
[12]
A method for producing a food or drink containing jelly,
A step of preparing a jelly by sterilizing and cooling and solidifying a jelly raw material containing a jelly base material,
A step of preparing a rod-like jelly by passing the prepared jelly through a first filter unit installed in a pipeline;
A step of preparing a rod-shaped jelly / food product preparation by introducing and mixing the prepared rod-shaped jelly and a fluid food / beverage product prepared by sterilization separately from this into a mixer installed in the pipeline,
Passing the prepared rod-shaped jelly / food / beverage preparation through a second filter unit installed in the pipeline, forming the rod-shaped jelly into a small piece jelly, and preparing a small piece jelly / food / drink preparation;
A step of producing a jelly-containing food or drink by filling a container with the prepared small piece jelly or food or drink preparation,
Comprising a method.
[13]
After the step of preparing the rod-shaped jelly, before the step of preparing the rod-shaped jelly / food product preparation, the following steps:
A step of feeding the rod-shaped jelly prepared in the step of preparing the rod-shaped jelly to a pipeline after being held in a holding container;
The method according to [12], comprising:
[14]
The method according to [12] or [13], wherein the first filter part and the second filter part are each independently composed of one or more filters.
[15]
The mixer installed in the pipe line is one or more selected from the group consisting of a static mixer, a dynamic mixer, a screw-type mixer, a kneader, and a tank with a stirring blade, [12] to [14] The method in any one of.
[16]
The method according to any one of [12] to [15], wherein the jelly substrate is one or more selected from the group consisting of carrageenan, agar, fur celeran, locust bean gum, mannan and xanthan gum.
[17]
The method according to any one of [12] to [16], wherein the prepared jelly has a breaking strength of 20 to 650 g / cm ² .
[18]
The method according to any one of [12] to [17], wherein the prepared jelly has a breaking distance of 5 to 30 mm.
[19]
The method according to any one of [12] to [18], wherein an average major axis of the prepared jelly is 5 to 20 mm.
[20]
The method according to any one of [12] to [19], wherein the filter of the first filter part has a hole having a major axis of 2 to 10 mm, and the filter of the second filter part has a hole having a major axis of 1 to 9 mm.
[21]
The method according to any one of [12] to [20], wherein the hole of the filter of the first filter part has a larger major diameter than the hole of the filter of the second filter part.
[22]
In any one of [12] to [21], the linear flow rate of the rod-shaped jelly / food / beverage product preparation passing through the filter of the second filter unit installed in the pipeline is 25 to 2500 kg / h / cm ^2. The method described.
[23]
The method according to any one of [12] to [22], wherein the linear flow rate of the jelly passing through the filter of the first filter unit installed in the pipeline is 10 to 1000 kg / h / cm ² .
[24]
The linear flow rate of the rod-like jelly / food product preparation passing through the second filter part installed in the pipeline is greater than the linear flow rate of the jelly passing through the first filter part installed in the pipeline. The method according to any one of [12] to [23].
[25]
The method according to any one of [12] to [24], wherein the fluid food or drink is a stirred fermented milk.
[26]
[12] to [25] A jelly-containing food or drink produced by the method according to any one of [25] to [25].
[27]
The jelly-containing food or beverage according to [26], wherein the non-heat resistant jelly base material is one or more selected from the group consisting of carrageenan, agar, fur celeran, locust bean gum, mannan and xanthan gum.
[28]
The jelly-containing food or drink according to [26] or [27], wherein the jelly has a breaking strength of 20 to 650 g / cm ² .
[29]
The jelly-containing food or drink according to any one of [26] to [28], wherein the jelly breaking distance is 5 to 30 mm.
[30]
The jelly-containing food or drink according to any one of [26] to [29], comprising the stirred fermented milk mixed with a small piece jelly.
[31]
The method according to [15], wherein the mixer installed in the pipeline is a static mixer.

  As disclosed by the present invention, the sterilized and cooled solidified jelly is aseptically put into a sealed line and cut, mixed and crushed with food and drink prepared by sterilization, and finally filled. Thus, since the state that is not contaminated from the outside is maintained, the heat sterilization process is unnecessary during the process, and the jelly itself does not need heat resistance.

  As a result, according to the present invention, the shape of the jelly can be maintained even by heat sterilization, that is, it is subject to manufacturing restrictions such as using a jelly base material (gelator) that does not dissolve the gel again by heating. There is no. Therefore, according to the present invention, the range of the base material used for the jelly raw material is not limited, and the range of the fluid food and drink to be applied is widened. Therefore, according to this invention, it becomes possible to mix jelly of all the textures into various fluidity food / beverage products, and can provide the food / beverage products containing a novel jelly which has not existed before.

  Moreover, since it is not necessary to reheat the jelly once sterilized and cooled and solidified, there is no need for preparation using a stabilizer or a saccharide, and the manufacturing process can be simplified.

FIG. 1 is a flowchart illustrating an outline of a jelly-containing food / beverage product manufacturing process according to the present invention. FIG. 2 is an explanatory view illustrating the outline of the jelly-containing food and drink manufacturing apparatus according to the present invention. FIG. 3 is a schematic explanatory view of another example of the apparatus for producing food and drink containing jelly according to the present invention. FIG. 4 is a schematic explanatory view of another example of the apparatus for producing food and drink containing jelly according to the present invention. FIG. 5 is a sectional view showing an example of a first filter according to the present invention. FIG. 6 is a cross-sectional view showing an example of a second filter according to the present invention.

  Next, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the preferred embodiments exemplified below, and can be freely modified within the scope of the present invention. In the present specification, percentages are expressed by mass unless otherwise specified.

The present invention is a method for producing a jelly-containing food or drink,
A step of preparing a jelly by sterilizing and cooling and solidifying a jelly raw material containing a jelly base material,
A step of preparing a rod-like jelly by passing the prepared jelly through a first filter unit installed in a pipeline;
A step of preparing a rod-shaped jelly / food product preparation by introducing and mixing the prepared rod-shaped jelly and a fluid food / beverage product prepared by sterilization separately from this into a mixer installed in the pipeline,
Passing the prepared rod-shaped jelly / food / beverage preparation through a second filter unit installed in the pipeline, forming the rod-shaped jelly into a small piece jelly, and preparing a small piece jelly / food / drink preparation;
A step of producing a jelly-containing food or drink by filling a container with the prepared small piece jelly or food or drink preparation,
In a method comprising.

  According to this method, after the jelly raw material is once heat-sterilized, the jelly-containing food / drink is mixed with the fluid food / beverage prepared by sterilization and filled in the container. Since it is carried out in a connected closed system and manufactured without being contaminated, there is no step in which the jelly prepared from the jelly raw material is subjected to heat sterilization again. For this reason, it is possible to produce a jelly-containing food / beverage with an excellent texture by using a jelly base material that is not heat-resistant because it is excellent in texture but cannot be used in conventional manufacturing methods. it can. Moreover, according to this method, since the manufacture by the system connected through the pipe line is possible, the food / beverage products containing jelly can be manufactured continuously and efficiently.

  FIG. 1 is a flowchart illustrating an outline of one embodiment of the present invention. FIG. 2 is an explanatory diagram illustrating an outline of an apparatus that can suitably implement the present invention. The jelly-containing food / beverage products according to the present invention are prepared by first preparing jelly and fluid food / beverage products separately, and then mixing them. This flow will be described below with reference to FIGS. 1 and 2. The process proceeds from the top to the bottom in FIG. 1 and from the left to the right in FIG.

  The jelly raw material is put into an arbitrary tank, stirred and dissolved therein, sterilized by heating, and at the same time becomes a gelable state, cooled and solidified (gelled) (gelled), (The left part of the chart of FIG. 1). Next, the solidified jelly is aseptically charged into a preserve tank (1 in FIG. 2). If desired, the jelly may be cut or stirred so that the jelly is about the size of the diameter of the channel so that the jelly can be easily delivered to the channel. The jelly charged in the preserve tank (1 in FIG. 2) is sent to the flow path by the rotary pump (3 in FIG. 2), and the first filter part (primary filter part) (first filter part) (primary cutting) It passes through (filter part) (5 in FIG. 2) (the left part of the chart in FIG. 1). The filter unit can include one or more filters, and 5 in FIG. 2 shows a filter unit composed of a single filter. The jelly that has passed through the first filter part (5 in FIG. 2) is passed through the filter hole of the filter part and sent out to form a rod-like jelly having a cross section corresponding to the shape and size of the hole. (First molding), the flow path is further sent as it is, and it reaches the mixer (dozer) (11 in FIG. 2).

The fluid food (food or drink) is prepared in a base tank (7 in FIG. 2) prepared in a sterilized state, and sent to the flow path by a rotary pump (9 in FIG. 2) (FIG. 1). To the mixer (11 in FIG. 2).
The state prepared by sterilization means a state prepared hygienically by performing necessary sterilization according to the food. For example, in the case of fermented milk, it means a state in which lactic acid bacteria starter and the like are added in a sanitary state after necessary sterilization is performed on the raw material, fermented, and subjected to processing such as homogenization as desired. In addition, the fermented milk contains a state in which live bacteria such as lactic acid bacteria that are important are included. That is, as long as necessary sterilization is performed according to the food and it is in a sanitary state, it naturally includes a state in which living microorganisms are included.

  The rod-shaped jelly that has reached the mixer (11 in FIG. 2) and the fluid food are mixed (dosed) in the mixer (center portion in FIG. 1) to become a mixture (bar-shaped jelly / food product preparation). . The rod-shaped jelly / food product preparation is further sent through the flow path and passes through the second filter part (secondary filter part) (second filter part) (secondary cutting filter part) (13 in FIG. 2). (The center part of FIG. 1). The rod-shaped jelly that has passed through the second filter portion (13 in FIG. 2) is sent through the hole of the filter, so that the orientation of the rod-shaped jelly when passing through the hole, the shape and size of the hole that passes through the hole. In accordance with this, it is formed into a small piece of jelly (second forming). As a result, the mixture of rod-shaped jelly and food / beverage products (bar-shaped jelly / food / beverage product preparation) becomes a mixture of small pieces jelly and food / beverage products (small piece jelly / food / beverage product preparation) by passing through the second filter section. The small piece jelly / food product preparation is delivered to the filling machine (17 in FIG. 2) by a rotary pump (15 in FIG. 2). In the filling machine (17 in FIG. 2), the small piece jelly / food product preparation is filled in the container without being contaminated (center portion in FIG. 1), and the jelly-containing food product is manufactured.

  In the manufacturing process shown in FIGS. 1 and 2, the jelly charged in the preserve tank (1 in FIG. 2) reaches the filling machine without being contaminated through the sealed flow path (pipe) after that, A fluid food (food or drink) prepared in a state of being sterilized and prepared in a base tank (7 in FIG. 2) is then filled via a sealed channel (pipe) without being contaminated. , So heat sterilization in the filling machine is not required. Thus, in the production of jelly-containing foods and drinks, there is an advantageous feature of the present invention in that re-sterilization by heating is not required by installing the first filter unit, the mixer, and the second filter unit.

FIG. 3 is an explanatory diagram showing an outline of another example of an apparatus that can suitably implement the present invention.
FIG. 3 shows two filters (5a and 5b in FIG. 3) as the first filter part (5 in FIG. 3), and two filters (13a in FIG. 3) as the second filter part (13 in FIG. 3). And 13b). As in FIG. 1, the jelly aseptically charged into the preserve tank (1 in FIG. 3) is sent from the preserve tank to the pipeline, reaches the first filter section (5 in FIG. 3), and reaches the first sheet. A rod-like jelly cut through the filter (5a in FIG. 3) is cut, and further cut by passing through the second filter (5b in FIG. 3). Further, the cut bar-like jelly reaches the mixer (dozer) (11 in FIG. 3) through the pipe as it is. As in FIG. 2, the liquid food (food and drink) prepared in the base tank (7 in FIG. 3) prepared and sterilized separately and sent to the flow path by the rotary pump (9 in FIG. 3) Product) also reaches the mixer (dozer) (11 in FIG. 3). The rod-shaped jelly and the fluid food (food / drink) that have reached the mixer (dozer) (11 in FIG. 3) are mixed (dosing) in the mixer in the same manner as in FIG. 2, and the mixture (rod-shaped jelly / food / drink) Preparation). This mixture (rod-shaped jelly / food product preparation) is further sent out through the flow path, and by two filters (13a and 13b in FIG. 3) installed in the second filter section (13 in FIG. 3), The jelly pieces are cut into a mixture of small pieces jelly and food / beverage products (small piece jelly / food product preparation). Since the number of times of cutting increases by increasing the number of filters in the filter portion, the jelly can be sufficiently cut and variations in the size and shape of the jelly can be suppressed. As in FIG. 2, small pieces of jelly and food / beverage preparations are sent to a filling machine (17 in FIG. 3) by a rotary pump (15 in FIG. 3), filled into a container without being contaminated, and filled with jelly. Foods and drinks are manufactured.

FIG. 4 is an explanatory diagram showing an outline of another example of an apparatus that can suitably implement the present invention.
FIG. 4 is a type equipped with a facility for preparing a rod-shaped jelly in advance and holding it in a holding container, for example, a preserve tank (23 in FIG. 4). First, the prepared jelly is aseptically put into a hopper (19 in FIG. 4). The jelly is delivered by a rotary pump (21 in FIG. 4), passes through two filters (5a and 5b in FIG. 4) of the first filter section (5 in FIG. 4), and aseptically removes the preserve tank (FIG. 4). 23). The held rod-like jelly is again sent to the pipeline by the rotary pump (25 in FIG. 4), and reaches the mixer (dozer) (11 in FIG. 4) through the pipeline. As in FIG. 2, a liquid food (food and drink) prepared in a base tank (7 in FIG. 4) prepared in a separate sterilized state and sent to the flow path by a rotary pump (9 in FIG. 4). Product) also reaches the mixer (dozer) (11 in FIG. 4). The rod-shaped jelly and the fluid food (food / beverage) that have reached the mixer (dozer) (11 in FIG. 4) are mixed (dosing) in the mixer in the same manner as in FIG. 2, and the mixture (bar-shaped jelly / food / beverage) Preparation). This mixture (rod-like jelly / food / beverage product preparation) is further fed through the flow path and cut into jelly pieces by one filter installed in the second filter section (13 in FIG. 4). It becomes a mixture of jelly and food and drink (small piece jelly and food and drink preparation). As in FIG. 2, small pieces of jelly / food product preparation are sent to a filling machine (17 in FIG. 4) by a rotary pump (15 in FIG. 4), filled into a container without being contaminated, and filled with jelly. Foods and drinks are manufactured.
In this figure, the filter of the second filter section is one, but two or more filters can be installed.
By using this equipment, the solidified jelly from the preserve tank can be easily sent to the flow path, or the jelly can be cut and stirred in advance so that the jelly is about the size of the diameter of the flow path. it can.
A holding container is a container for once holding | maintaining the rod-shaped jelly sent from the upstream process, and sending it out to a downstream process again. If it is a container which can be used for such a purpose, it can be used as a holding container, for example, a preserve tank can be used. By providing such a holding container and once holding the rod-shaped jelly, it is possible to reduce fluctuations in the delivery amount of the rod-shaped jelly mixed in the mixer.

  Also in the manufacturing process described with reference to FIGS. 3 and 4, the jelly and fluid food (food and drink) that have been input reach the filling machine without being contaminated, and thus heat sterilization in the filling machine is not required. Thus, in the production of jelly-containing foods and drinks, there is an advantageous feature of the present invention in that re-sterilization by heating is not required by installing the first filter unit, the mixer, and the second filter unit.

  The jelly raw material includes a jelly base material (gelling agent) for forming jelly. According to the present invention, as a jelly base material, a jelly (gel) that is formed while being excellent in texture is non-heat-resistant, so it is not suitable for heat sterilization, and as a result, a flowable food containing jelly (jelly) It is possible to use a jelly base material that could not be used for food and drink). Accordingly, examples of a jelly substrate that can be suitably used include a jelly substrate that forms a jelly that is non-heat-resistant or thermoreversible and has an excellent texture. However, a heat-resistant or heat-irreversible jelly substrate can be used alone or in combination as a jelly substrate. Suitable jelly substrates that can be suitably used include, for example, carrageenan, agar, fur celerane, locust bean gum, mannan and xanthan gum, preferably carrageenan, agar, fur celeran, locust bean gum, and mannan. Carrageenan, agar, and far celerane are preferable. For example, a jelly containing carrageenan as a main component is preferable because it has a non-heat-resistant property and provides a unique texture. In addition to the above, xanthan gum, tamarind gum, pectin, and sodium alginate can be exemplified as a jelly base material that can be added and used. The exemplified components can be used alone or in combination of two or more as the components of the jelly base material as desired. According to the present invention, it is possible to freely select a combination of such components by paying attention to the texture without being restricted by the heat resistance requirement of the jelly (gel). In an embodiment of a preferred embodiment that makes use of the advantages of the present invention, for example, in the case of a jelly mainly composed of carrageenan, the mass of the carrageenan is most contained among the other jelly substrate components. It is desirable that it is contained in the same amount or more as the mass. Specifically, when one component other than carrageenan is included in the jelly base component, the mass of carrageenan is 50% by mass or more, and two components other than carrageenan are included in the jelly base component. In this case, the mass of carrageenan is 33.4% by mass or more, and when 3 components other than carrageenan are included in the components of the jelly substrate, the mass of carrageenan is 25% by mass or more. When 4 components are included in addition to carrageenan, the mass of carrageenan is 20% by mass or more, and when 5 components other than carrageenan are included in the jelly base component, the mass of carrageenan is 16.7% by mass. The above is preferable.

  The non-heat-resistant jelly in the present invention includes a jelly once formed as a gel, which has a property (thermo-reversible) that dissolves again by heating, and even if it does not completely dissolve by heating. Including jelly that loses its shape and texture before heating.

  The content of the jelly base contained in the jelly raw material can be selected according to the desired texture of the jelly, but when the entire jelly raw material is 100 parts by mass, the content of the jelly base is, for example, 0.01 to 3.0 parts by mass, preferably 0.05 to 3.0 parts by mass, more preferably 0.1 to 2.0 parts by mass, and still more preferably 0.2 to 2.0 parts by mass. It can be.

  In addition to the jelly base material (gelling agent) for forming the jelly, the jelly raw material includes water for making an aqueous solution, sugars, sweeteners, high-intensity sweeteners, acidulants, seasonings as desired. A coloring agent, a pigment | flavor, a fragrance | flavor, fruit juice, a puree, a preservative, an extract, a pH adjuster, alcohol, a vitamin, a mineral, etc. can be added arbitrarily.

The jelly formed from the jelly raw material is sent out and passes through the first filter portion to become a rod-like jelly, and then passes through the second filter portion to become a small piece of jelly. At the same time, the jelly has a texture suitable for jelly-containing foods. For this reason, in an embodiment of a preferred embodiment of the present invention, the jelly is preferably 20 to 650 g / cm ² , more preferably 50 to 500 g / cm ² , more preferably 100 to 450 g / cm ^2. It has strength, and preferably has a breaking distance in the range of 5 to 30 mm, more preferably 6 to 20 mm, and even more preferably 7 to 16 mm.

The breaking strength in the present invention was a circle having a tip of 10 mm in diameter (circle area: 0.785 cm ² ) using a rheometer (eg, manufactured by Sun Scientific: CR-500DX, COMPAC-100, etc.). A compression test is conducted by moving the plunger into the sample at a moving speed of 60 mm / min, and means the breaking strength when the gel (jelly) breaks. The breaking distance means the plunger required to reach this breaking strength. Means the approach distance.

  The first filter part and the second filter part are disk-shaped with a thickness of about 0.1 to 10 mm provided so as to close the flow path in a cylindrical pipe line which is a flow path (line). This plate is provided with one or more holes. The jelly that has reached the filter passes through a hole made in the disk because the pipe is blocked by a disk-shaped plate (disk) and is sent through the flow path. When passing through the hole, the jelly is cut and shaped according to the shape and size of the hole and the orientation of the jelly when passing through the hole.

  The size and shape of the hole on the filter is not particularly limited as long as there is a hole on the filter to the extent that a suitable pressure is applied to the jelly because the jelly is cut. It is possible if the holes are open at a constant area ratio. Specifically, the ratio of the total area of the holes opened on the filter per the cross-sectional area of the pipe line (the disk area of the filter installed in the first filter part and the second filter part) is 10-50. % Is preferable, 15 to 45% is more preferable, and 20 to 45% is particularly preferable.

In addition, the method of the present invention can be achieved if one filter is installed in each of the first filter section and the second filter section, but two or more filters may be installed.
When there are two or more filters in the first filter section (hereinafter sometimes referred to as the first filter), the rod-shaped jelly that has passed from the first filter passes through the second filter, The jelly is further subdivided, and the burden of the second filter part fragmenting the jelly is reduced.
In addition, when there are two or more filters in the second filter section (hereinafter sometimes referred to as second filters), the jelly pieces that have not been sufficiently cut even after passing through the first filter are removed. Can be cut into small pieces jelly.
In this way, when two or more first filters and / or second filters are installed, the variation in the size of the cut jelly pieces is reduced and a jelly piece having a uniform size is obtained. Can do.
The number of filters to be installed is not limited, but when the number of filters is five or more, the degree of variation of the jelly pieces becomes almost constant, and the maintenance burden due to the increase in the number of filters increases.
Accordingly, the number of filters installed in the first filter portion and the second filter portion is preferably 1 or more and 10 or less, more preferably 1 or more and 5 or less, and more preferably 1 or more and 3 or less. The first filter is preferably 1 to 3 and the second filter is preferably 1 to 2, the first filter is 1 to 2 and the second filter is 1 to 2 More preferably, there are two first filters and most preferably one second filter.

  Even when two or more filters are installed in each filter unit, the thickness of the filter to be installed and the number, size, and shape of the filter holes need not be the same. Can be combined.

  In addition, when two or more filters of the first filter part or the second filter part are installed, the distance between the filters is not particularly limited, and can be appropriately set to desired manufacturing conditions.

  FIG. 5 shows a front view of an example of the disk of the first filter. In FIG. 5, five substantially square holes are formed in the disk that closes the duct. FIG. 6 shows a front view of an example of the disk of the second filter. In FIG. 6, eight substantially square holes are formed in the disk that closes the pipe line. The shape of the hole can be substantially square, but it can also be triangular, quadrangular, pentagonal, hexagonal, more polygonal, circular, elliptical, star, or other shapes. In a preferred embodiment, a hole having a substantially regular triangle, a substantially square, a substantially regular pentagon, and a substantially regular hexagon, and more preferably a substantially regular triangle or a substantially square can be used. These holes can be mixed in different shapes. In these plane figures, the largest diagonal line is a regular polygon, the diameter is a circle, the longest diameter is an ellipse, and the longest width is shown in this specification. Okay, the size of the hole is represented by this major axis.

  The first filter has a hole having a long diameter of preferably 2 to 10 mm, more preferably 3 to 9 mm, further preferably 3 to 8 mm, more preferably 4 to 7 mm, and further preferably 4 to 6 mm. The second filter preferably has a hole with a long diameter of 1 to 9 mm, more preferably 2 to 8 mm, more preferably 2 to 7 mm, more preferably 3 to 6 mm, and further preferably 3 to 5 mm. The major axis of the first filter is preferably larger than the major axis of the second filter. Further, the number of holes in the first filter is preferably smaller than the number of holes in the second filter. The number of holes in the filter can be increased as desired when the diameter of the disc becomes large according to the diameter of the conduit that becomes the flow path, but the diameter of the disc becomes large. Even in this case, the preferable range of the major axis of the hole is as described above. The number of holes in the filter is changed with the guideline that the flow velocity (linear flow velocity) of the flow path described later will be in the preferred range when the diameter of the disc increases or decreases according to the diameter of the pipe line that becomes the flow path. can do.

The flow rate when passing through the first filter is, for example, 10 to 1000 kg / h / cm ² , preferably 20 to 800 kg / h / cm ² , more preferably 30 to 500 kg / h / cm ² as a linear flow rate. It can be a range. Flow rate when passing through the second filter, as linear flow rate, for example, 25~2500kg / h / cm ^2, preferably 50~1500kg / h / cm ^2, more preferably of 100~1000kg / h / cm ² It can be a range. The linear flow velocity when passing through the second filter is preferably larger than the linear flow velocity when passing through the first filter. In one preferred embodiment, the ratio of the linear flow rate through the first filter to the linear flow rate through the second filter is, for example, in the range of 1: 1.2 to 1:20, preferably Can be in the range of 1: 1.5 to 1:15, more preferably in the range of 1: 2 to 1:10.

  As a means for delivering jelly, rod-shaped jelly, fluid food / beverage products, rod-shaped jelly / food / beverage product preparation, small piece jelly / food / beverage product preparation in a flow path, for example, a rotary pump as shown in FIG. 2 may be exemplified. Any known means can be used as long as it is a delivery means that can be used in such a connected pipe system.

  The jelly that has passed through the first filter into a rod shape (rod jelly) is sent to the pipe and mixed with the fluid food or drink in the mixer (dosing) to the rod-shaped jelly / food preparation. And prepared. As a mixer (dozer), a publicly known mixer used when two pipes are joined and mixed in a pipe line can be used.

Examples of the mixer include a static mixer, a dynamic mixer, a screw mixer, a kneader, and a tank with a stirring blade. Any one selected from these can be used, and a combination of two or more can also be used.
In a preferred embodiment, a static mixer can be used as the mixer. The static mixer is a static mixer (in-line mixer) having no drive unit. As a suitable static mixer, a static mixer provided with a cylindrical pipe line through which a fluid flows and one or two or more elements provided in the pipe line for mixing the fluid can be cited. One or two or more elements are installed in the pipe line, and preferably a large number of elements are provided so that good mixing can be performed.
Such a static mixer is suitable for the present invention because of its simple structure and easy cleaning, being an in-line mixer that does not touch the outside air, being easy to scale up, having no drive unit, and being difficult to wear out. Can be used for Not touching the outside air is particularly advantageous in the present invention because there is no risk of contamination.
As a commercially available static mixer, for example, products manufactured by Nippon Flow Control Co., Ltd., Shin Yu Giken Co., Ltd., Noritake Co., Ltd., Primix (Ran), TAH (US), etc. can be used. .

  The mixing ratio of the rod-shaped jelly and the fluid food or drink is not particularly limited as long as the mixing is normally performed after being sent to the flow path. In one embodiment of the preferred embodiment, for example, as the mass ratio, the rod-shaped jelly : Fluid food or drink is in the range of 1: 100 to 10: 1, preferably in the range of 1:30 to 5: 1, more preferably in the range of 1:30 to 1: 1, more preferably 1:20 to 1. : 1, more preferably 1:10 to 1: 1, more preferably 1:10 to 2: 3, and even more preferably 1: 4 to 2: 3.

[Average major axis]
The small piece jelly prepared according to the present invention has an appropriate texture because it is of an appropriate size and has little variation. The size of the small piece jelly can be expressed by an average major axis. The major axis of the jelly is the length (mm) of the longest part of the small piece jelly, and the average major axis of the jelly is the average (mm) of the major axis of the prepared jelly.
In the present specification, for the sake of convenience, the average of any 50 major axes of the prepared jelly is defined as the average major axis.
5-20 mm is preferable, as for the small piece jelly average major axis of this invention, 8-18 mm is more preferable, 8.5-15 mm is more preferable, and 8.9 mm-13.8 mm is further more preferable.

Further, the variation of small pieces jelly can be expressed by standard deviation. The smaller the standard deviation, the smaller the variation in the size of the small piece jelly, indicating that a uniform jelly was obtained.
1-5 mm is preferable, as for the standard deviation of the small piece jelly average major axis of this invention, 2-4.5 mm is more preferable, 2.5-4.3 mm is more preferable, 2.7-4.5 mm is further more preferable.

[Fluid food and drink]
The flowable food and drink in the present invention is not particularly limited as long as it is a flowable food and drink that can be sent to the flow path and mixed. For example, milk, lactic acid bacteria drinks, soft drinks, fruit juice drinks, fermented milk ( Yogurt, drink yogurt, etc.), ice creams, soup, potage, stew, curry and other pasty foods, ketchup, sauce, mayonnaise, sauce and other fluid seasonings, liquid foods and the like. In a preferred embodiment, for example, milk, lactic acid bacteria beverage, soft drink, fermented milk, particularly preferably fermented milk can be used. The fermented milk contains yogurt and drink yogurt, and fermented milk (paste-like fermented milk) that has been agitated and easily flowable can also be suitably used.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example. In this embodiment, unless otherwise noted, one filter is installed in each of the first filter portion and the second filter portion.

According to the following method, fermented milk containing grape jelly was produced.
1) Preparation of grape sauce Based on the raw material blending ratio of grape sauce described in Table 1, the raw materials were mixed so that the total amount would be 800 g, and heat sterilized at 85 ° C for 10 minutes. Thereafter, it was quickly cooled and stored at 5 ° C. to prepare a grape sauce.

2) Preparation of jelly base liquid and grape jelly Based on the raw material compounding ratio of the jelly base liquid described in Table 1, the respective raw materials were mixed so that the total amount would be 3200 g. That is, first, carrageenan, locust bean gum, and mannan were dispersed in dissolved water, and after dissolution, other raw materials were added, followed by heat sterilization at 85 ° C. for 10 minutes. After the heat sterilization treatment, 800 g of the grape sauce produced in 1) was mixed with the jelly base solution to prepare 4000 g of the jelly solution.
The prepared jelly solution was allowed to stand for 24 hours at 5 ° C. to solidify to prepare a grape jelly.

3) Preparation of fermented milk (paste-like fermented milk) Commercial skim milk powder (manufactured by Morinaga Milk Co., Ltd.) 9.0 kg, 45% cream (manufactured by Morinaga Milk Co., Ltd.) 6.6 kg, WPI (whey protein isolate: manufactured by Mirai Co., Ltd.) ) 0.7 kg, sugar (Mitsui Sugar Co., Ltd.) 6.0 kg, and water 77.1 kg were uniformly mixed and dissolved to prepare a fermented milk raw material. Next, for sterilization, the fermented milk raw material is heated to 95 ° C. with a plate heat exchanger (manufactured by APV), held for 6 minutes with a holding tube (manufactured by APV), and then with a plate heat exchanger. After cooling to 75 ° C., the mixture was homogenized at a pressure of 15 MPa using a homogenizer (manufactured by APV) and cooled to 37 ° C. with a plate heat exchanger to prepare a fermented milk raw material.

100 g of lactic acid bacteria starter (Streptococcus thermophilus and Lactobacillus bulgaricus (both manufactured by Hansen)) are added and mixed uniformly to 5 kg of the fermented milk raw material prepared above, and this is fermented at 37 ° C. When the lactic acid acidity reached 0.70%, the mixture was rapidly cooled to 15 ° C. with stirring in ice water to complete the fermentation.
These fermented milks were homogenized at a pressure of 1.0 MPa or less using a homogenizer (manufactured by Sanmaru Kikai Co., Ltd.) to prepare pasty fermented milks.

4) Manufacture of fermented milk containing grape jelly Grape jelly prepared in 2) above is put into a stirrer under aseptic conditions, and the jelly is fed into a cylindrical pipe with a line diameter of 1 inch extending from the stirrer by a rotary pump. A rod-shaped jelly was prepared by cutting the first filter installed (FIG. 5: a filter having five square holes of 5 mm on each side) with a linear flow rate of 34.6 kg / h / cm ² .

  The prepared rod-shaped jelly is passed through the paste-like fermented milk prepared in 3) above and a cylindrical pipe line with a line diameter of 1 inch using a static mixer so that the mixing ratio is jelly: fermented milk = 3: 7. The mixture was mixed to prepare a fermented milk preparation of stick jelly and pasty.

The prepared rod-like jelly / fermented fermented milk preparation was subsequently fed into a cylindrical pipe line with a line diameter of 1 inch, and a second filter installed in the pipe line (FIG. 6: a square hole with a side of 4 mm). 8 pieces of filter) are passed at a linear flow rate of 284 kg / h / cm ² , the rod-shaped jelly is formed into small pieces of jelly to prepare small pieces of jelly and pasty fermented milk preparations, filled into paper cups, and covered with aluminum. The fermented milk containing grape jelly was manufactured.

[Table 1] Jelly recipe

<Jelly base solution (%)>
___________________________
Carrageenan 0.29
Locust Bean Gum 0.29
Mannan 0.092
Sugar 14.48
Sucralose 0.088
Citric acid 0.0056
Trisodium citrate 0.124
Dissolved water 64.6304
___________________________
(Total jelly base solution: 80%)

<Grape Sauce (%)>
___________________________
Grape concentrate juice 3.34
Sugar 1.4
Citric acid (anhydrous) 0.214
Trisodium citrate 0.19
Fragrance 0.24
Dissolved water 14.616
___________________________
(Total grape sauce: 20%)

According to the following method, the fruit juice drink containing orange jelly was manufactured.
1) Preparation of orange sauce Based on the raw material mixture ratio of orange sauce described in Table 1, each raw material was mixed so that the total amount became 800 g, and heat sterilized at 85 ° C. for 10 minutes. Then, it quickly cooled and stored at 5 ° C. to prepare an orange sauce.

2) Preparation of jelly base liquid and orange jelly Based on the raw material mixture ratio of the jelly base liquid described in Table 1, the respective raw materials were mixed so that the total amount would be 3200 g. That is, first, carrageenan, locust bean gum, and mannan were dispersed in dissolved water, and after dissolution, other raw materials were added, followed by heat sterilization at 85 ° C. for 10 minutes. After the heat sterilization treatment, 800 g of the orange sauce produced in 1) above was mixed with the jelly base solution to prepare 4000 g of the jelly solution.
The prepared jelly solution was allowed to stand for 24 hours at 5 ° C. and solidified to prepare orange jelly.

3) Manufacture of juice drink containing orange jelly The orange jelly prepared in 2) above is put into a stirrer under aseptic conditions, and the jelly is fed into a cylindrical pipe with a diameter of 1 inch extending from the stirrer by a rotary pump. A rod-shaped jelly was prepared by cutting the first filter installed (FIG. 5: a filter having five square holes of 5 mm on each side) with a linear flow rate of 34.6 kg / h / cm ² .

  The prepared rod-shaped jelly was mixed with a heat-sterilized orange juice containing 10% fruit juice (manufactured by Morinaga Milk Industry Co., Ltd.) and a cylindrical pipe line with a line diameter of 1 inch. The mixing ratio was jelly: fruit juice beverage = 3: 7 The mixture was mixed with a static mixer so as to prepare a bar-shaped jelly / fruit juice beverage preparation.

The prepared bar-shaped jelly / fruit juice preparation was subsequently fed into a cylindrical pipe line with a line diameter of 1 inch and a second filter installed in the pipe line (FIG. 6: 8 square holes with 4 mm sides). Filter) having a linear flow rate of 284 kg / h / cm ² , a rod-shaped jelly is formed into small pieces of jelly to prepare a small piece of jelly / fruit juice preparation, which is filled into a PET bottle and filled with orange jelly A beverage was produced.

[Table 2] Jelly recipe

<Jelly base solution (%)>
___________________________
Carrageenan 0.29
Locust Bean Gum 0.29
Mannan 0.092
Sugar 14.48
Sucralose 0.088
Citric acid 0.0056
Trisodium citrate 0.124
Dissolved water 64.6304
___________________________
(Total jelly base solution: 80%)




<Orange sauce (%)>
___________________________
Orange concentrated juice 3.34
Sugar 1.4
Citric acid (anhydrous) 0.214
Trisodium citrate 0.19
Fragrance 0.24
Dissolved water 14.616
___________________________
(Orange sauce total: 20%)

  The jelly-containing foods and beverages of Examples 1 and 2 obtained in this way are able to taste the sense of drinking at the same time as the sense of eating jelly, and the jelly is elastic as a purun. It was rich and enjoyed a unique texture.

[Comparison of jelly in food and drink containing jelly]
In order to compare the jelly contained in the food and drink containing jelly, the following examination was performed.

[Preparation of jelly mainly composed of carrageenan] (Example 3)
As the jelly according to the present invention, a jelly mainly composed of carrageenan was produced according to 1) and 2) of Example 1 above. This was directly used as the jelly of Example 3.

[Preparation of jelly mainly composed of gellan gum] (Comparative Example 1)
As a jelly of Comparative Example 1, a jelly was prepared according to Formulation Example 2 in the examples of JP-A-7-322867.
Specifically, gellan gum (2.52 g), xanthan gum (1.44 g), roasted bin gum (1.44 g), calcium lactate (1.80 g), sodium citrate (1.80 g), sugar (180 g), water Maintain the ratio of 1300 ml, increase the total amount to 2 kg, mix and dissolve, then dissolve by heating, adjust to pH 3.8, cool and solidify, perform cutting, Grape-concentrated fruit juice (used in Example 1 above) was blended and sterilized by heating at 95 ° C. for 15 minutes to obtain a jelly of Comparative Example 1 containing gellan gum as a main component.

[Adjustment of jelly mainly composed of glucomannan] (Comparative Example 2)
As a jelly of Comparative Example 2, a jelly was prepared according to Example 2 in the examples of JP-A-9-37712.
Specifically, while maintaining the blending ratio of Example 2 in the examples of JP-A-9-37712, the total amount was reduced to 2 kg and prepared as follows. Glucomannan (25 g) is added to 1 kg of water at 40 ° C., and after swelling for 2 hours, 50 g (5% amount) of 1% calcium hydroxide is mixed, cut, and immersed in water at 80 ° C. for 30 minutes. Then, the mixture was cooled to room temperature, and 4 times concentrated grape juice: jelly was mixed and immersed in a ratio of 1: 3 to obtain a jelly of Comparative Example 2 containing glucomannan as a main component.

[Preparation of Jelly Containing Glucomannan] (Comparative Example 3)
As a jelly of Comparative Example 3, a jelly was prepared according to Example 3 in the examples of JP-A-9-37712.
Specifically, while maintaining the blending ratio of Example 3 in the examples of JP-A-9-37712, the total amount was reduced to 2 kg and prepared as follows. Glucomannan (15 g) is added to 1 kg of water at 40 ° C., and after swelling for 2 hours, 50 g (5% amount) of 1% calcium hydroxide is mixed, cut, and immersed in water at 80 ° C. for 30 minutes. Then, the mixture was cooled to room temperature and mixed and immersed in a 4-fold concentrated grape juice: jelly at a ratio of 1: 3 to obtain a jelly of Comparative Example 3 containing glucomannan as a main component.

[Jelly breaking test]
With respect to the jelly of Example 3 and Comparative Examples 1 to 3 prepared as described above, the breaking strength and breaking distance were measured under the following conditions.
Measuring instrument: Sun Science Rheometer COMPAC-100
Measurement temperature: 10 ° C
Measurement method: Measured by placing a 120 ml plastic cup on a rheometer sample stage Sample stage ascending speed: 60 mm / min
HOLD: 10g
Axis used: Contact portion diameter 10mm
The breaking strength and breaking distance were measured by pressing down once using a sun rheometer (Rheometer COMPAC-100, manufactured by Sun Kagaku Kogyo Co., Ltd.). Value. The measurement conditions were such that the plunger diameter was 10 mm, the range width was 0 to 10 kg, and the sample stage ascending speed (plunger entry speed) was 60 mm / min.

As a result, the break strength was 420 g / cm ² and the break distance was 12.0 mm in Example 3 (jelly having carrageenan as a main component), and the break strength was 134 g / in in Comparative Example 1 (preparation of jelly having gellan gum as a main component). cm ² , and the breaking distance was 3.4 mm. Further, in Comparative Example 3 (jelly having glucomannan as a main component) and Comparative Example 4 (jelly having glucomannan as a main component), the jelly is not solidified, and is a very soft and highly viscous fluid state. Therefore, it was in a state not suitable for the test of breaking strength and breaking distance, and could not be measured.

  As described above, the jelly containing carrageenan as a main component has a large breaking strength and breaking distance, is rich in elasticity, and is able to satisfy a smooth texture. On the other hand, jelly containing gellan gum as a main component has a small breaking strength and breaking distance, is poor in elasticity, and is brittle and easily broken. Moreover, the jelly which has a glucomannan as a main component was in the state which should be a highly viscous fluid, and was a result which showed that it was inadequate to taste the sense of eating.

[Comparison of food and drink with jelly]
In order to compare the jelly-containing food and drink according to Example 1 prepared as described above and the jelly-containing food and drink according to Comparative Example 4 which are different in Example 1 in that the jelly base material is gellan gum, the following examination was performed. It was. In addition, since the jelly of Comparative Examples 2 and 3 was not hardened and was extremely soft and highly viscous, it was in a state not suitable for the following comparison, and thus was not examined.

[Preparation of food and drink containing jelly] (Example 1)
A food / beverage product containing jelly mainly composed of carrageenan by the fermented milk containing grape jelly described in Example 1 was prepared as a sample for the following sensory test.

[Preparation of food and drink containing jelly] (Comparative Example 4)
Mainly gellan gum produced in the same manner as the fermented milk containing grape jelly described in Example 1 except that the jelly base material was changed to jelly mainly composed of gellan gum described in Comparative Example 1. A food and drink containing jelly as an ingredient was prepared and used as a control sample for the following sensory test.

[Sensory test]
For the food / beverage products containing jelly of Example 1 and Comparative Example 4 (jelly yogurt containing jelly) prepared as described above, “Measuring deliciousness-Actual food sensory test” (Hideko Furukawa, Sachishobo, published in 1994) In accordance with the test method on page 21, the sensory test was conducted as follows.

For 20 skilled panelists, the food and drink containing the jelly of Example 1 and Comparative Example 4 (yogurt containing jelly) were eaten in 50 g increments at room temperature, and the answers to the following questions were obtained. .
Question Q1. Which of the following do you feel the jelly is firm? Q2. Which of the following do you feel the jelly feels good? Q3. Which do you feel the jelly texture is good?

The results are shown in Table 3 below.
[Table 3] Sensory test results ―――――――――――――――――――――――――
Example 1 Comparative Example 4
―――――――――――――――――――――――――
Q1 (hardness) 18 2
Q2 (good touch) 9 11
Q3 (good texture) 17 3
―――――――――――――――――――――――――

  There was a significant difference between Q1 and Q3 responses (0.1% for Q1 and 1% for Q3). There was no significant difference in Q2 answers.

  As described above, the jelly-containing yogurt (Example 1) using jelly mainly composed of carrageenan has sufficient hardness to feel that it has been eaten as well as the texture of the jelly. It was a thing. On the other hand, the jelly-containing yogurt (Comparative Example 4) containing gellan gum as a main component is insufficient in hardness as the texture of the jelly, and the texture is not good.

[Comparison of melting point of jelly]
In order to compare the melting points of the jelly contained in the jelly-containing food and drink, the following jelly samples were prepared and experiments were conducted.
That is, each jelly sample of Example 3, Comparative Example 1 and Comparative Example 2 was put into a 200 ml beaker and heated in a hot water bath to visually check how the jelly sample was dissolved, The temperature at that time was measured.

[Results of melting point measurement]
The jelly sample of Example 3 began to melt at about 48 ° C and completely melted at about 53 ° C.
The jelly sample of Comparative Example 1 started to melt at about 74 ° C. and completely melted at about 78 ° C.
The jelly sample of Comparative Example 2 was heated (heated) to 85 ° C., but the gel-like substance was not melted and no change due to heating was observed.

  Thus, the jelly containing carrageenan as a main component cannot withstand the heating up to a sterilizable temperature. The jelly containing gellan gum as a main component can withstand a certain degree of heating up to a temperature at which it can be sterilized. The jelly mainly composed of glucomannan was sufficiently resistant to heating up to a sterilizable temperature. However, as before the heating, the jelly should be considered as a viscous fluid rather than a jelly. I kept it.

[Examination of jelly cutting conditions]
In this test, in order to examine the cutting conditions of jelly, the relationship between the number of filters in the first filter part and the second filter part and the size of the jelly pieces after cutting was examined. In addition, the optimum conditions for the aperture (hole size) of the filter were also examined.

1) Preparation of grape jelly Grape jelly was prepared by the method of Example 1.

2) Preparation of fermented milk (paste-like fermented milk) The fermented milk raw material was prepared by the method of Example 1.

3) Manufacture of fermented milk containing grape jelly 150 g of the grape jelly prepared in 1) above is put into a stirrer under aseptic conditions, and the jelly is fed into a cylindrical pipe line with a line diameter of 1 inch extending from the stirrer with a rotary pump. The first filter part installed in the was cut while passing at a linear flow rate of 34.6 kg / h / cm ² to prepare a rod-like jelly.

  The prepared rod-like jelly is passed through the paste-like fermented milk prepared in 2) above and a cylindrical pipe line with a line diameter of 1 inch using a static mixer so that the mixing ratio is jelly: fermented milk = 3: 7. By mixing, about 500 g of a rod-like jelly / fermented fermented milk preparation was prepared.

The prepared rod-like jelly / fermented fermented milk preparation is subsequently fed into a cylindrical pipe line with a line diameter of 1 inch, and passed through a second filter section installed in the pipe line at a linear flow rate of 284 kg / h / cm ^2. While the rod-shaped jelly was molded into small pieces of jelly, small pieces of jelly and pasty fermented milk preparations were prepared.

  Only the jelly was taken out from the obtained small piece jelly / paste-like fermented milk preparation and washed, and the major axis of any 50 pieces of the jelly pieces was measured.

4) Combination of filters As a filter of the first filter part, a filter having a square hole with a piece of 6 to 9 mm was used. In addition, a filter having a square hole of 5 mm or 6 mm in one piece was used as the filter of the second filter part. The number of filter holes varies depending on the size of the filter holes.
When the piece of filter hole is 9mm, the number of holes is 1, when the piece is 8mm, the number of holes is 2, and when the piece is 7mm, 6mm, 5mm, the number of holes is 2, 3 respectively. There were five.

The test results are shown in Table 4. In Test Examples 1 to 6, 1 to 3 filters were used for the first filter part, and 1 to 2 filters were used for the second filter part. "-" In the table means that no filter is used. Moreover, the numerical value of 5-9 described in a 1st filter part and a 2nd filter part means one side of the opening (hole) of a filter. The average major axis is the average value of the major axes of 50 jelly pieces, and the major axis is the length of the diameter of the longest part of the jelly pieces that have passed through the first and second filter parts. The standard deviation was calculated from the length of the major axis of 50 jelly pieces. In addition, the unit of the numerical value in a table | surface is all millimeters (mm).

[Table 4]

In Test Example 1, when one filter having two squares having a major axis of 7 mm was used for the first filter part and one filter having five squares having a major axis of 5 mm was used for the second filter part, the average major axis was obtained. Was 13.8 mm and the standard deviation was 4.2 mm.
In Test Examples 2 and 3, when two filters were installed in the first filter portion, the average major axis became shorter and the standard deviation, which is an index of variation, decreased.
In Test Example 4, three filters were installed in the first filter portion, but no significant difference was observed compared to the case of two filters.
In Test Examples 5 and 6, when two filters were installed in the second filter portion, the average major axis was further shortened.

A jelly piece having a large average major axis and little variation is preferable because it has a uniform texture. In this test, the variation of the average major axis was confirmed by the standard deviation.
Therefore, all the results of this test can be said to be good results. Among them, the result of Test Example 2 in which two filters of the first filter part are installed and one filter of the second filter part is installed is the most. It became good.

  According to the present invention, there is no restriction on the use of the base material used for the jelly raw material, and it is possible to add jelly to various fluid foods and drinks, so that the jelly has a new texture that has never been seen before. Entered food and drink can be provided. Moreover, according to this invention, compared with the former, the manufacturing process of the food-drinks containing jelly can be simplified, and manufacturing cost can be reduced significantly. Therefore, the present invention is an industrially useful invention.

1 Preserve tank 3 Rotary pump 5 First filter section 5a Filter of the first filter section (first sheet)
5b Filter of the first filter part (second sheet)
7 Base tank 9 Rotary pump 11 Mixer 13 Second filter part 13a Second filter part filter (first sheet)
13b Filter of the second filter section (second sheet)
15 Rotary pump 17 Filling machine 19 Hopper 21 Rotary pump 23 Preserve tank 25 Rotary pump

Claims (13)

A method for producing a food or drink containing jelly,
A step of preparing a jelly by sterilizing and cooling and solidifying a jelly raw material containing a jelly base material,
A step of preparing a rod-like jelly by passing the prepared jelly through a first filter unit installed in a pipeline;
A step of preparing a rod-shaped jelly / food product preparation by introducing and mixing the prepared rod-shaped jelly and a fluid food / beverage product prepared by sterilization separately from this into a mixer installed in the pipeline,
Passing the prepared rod-shaped jelly / food / beverage preparation through a second filter unit installed in the pipeline, forming the rod-shaped jelly into a small piece jelly, and preparing a small piece jelly / food / drink preparation;
A step of producing a jelly-containing food or drink by filling a container with the prepared small piece jelly or food or drink preparation,
Comprising a method. After the step of preparing the rod-shaped jelly, before the step of preparing the rod-shaped jelly / food product preparation, the following steps:
A step of feeding the rod-shaped jelly prepared in the step of preparing the rod-shaped jelly to a pipeline after being held in a holding container;
The method of claim 1 comprising:   The method according to claim 1 or 2, wherein the first filter part and the second filter part are each independently composed of one or more filters.   The mixer installed in the pipe line is 1 type, or 2 or more types selected from the group which consists of a static mixer, a dynamic mixer, a screw type mixer, a kneader, and a tank with a stirring blade. the method of. The method according to claim 1, wherein the jelly substrate is one or more selected from the group consisting of carrageenan, agar, fur celerane, locust bean gum, mannan and xanthan gum. The method according to claim 1, wherein the prepared jelly has a breaking strength of 20 to 650 g / cm ² .   The method in any one of Claims 1-6 whose breaking distance of the prepared jelly is 5-30 mm.   The method in any one of Claims 1-7 whose average major axis of the prepared jelly is 5-20 mm.   The method according to any one of claims 1 to 8, wherein the filter of the first filter part has a hole having a major axis of 2 to 10 mm, and the filter of the second filter part has a hole having a major axis of 1 to 9 mm. The method in any one of Claims 1-9 whose linear flow rate of the rod-shaped jelly and food-drinks preparation which passes the 2nd filter part installed in the pipe line is 25-2500 kg / h / cm < ² >. The method in any one of Claims 1-10 whose linear flow rate of the jelly which passes the 1st filter part installed in the pipe line is 10-1000 kg / h / cm < ² >.   The method in any one of Claims 1-11 whose fluid food-drinks are stirring type fermented milk.   A jelly-containing food or drink produced by the method according to claim 1.