JP2011050306A - Method for producing carbon dioxide-containing jelly drink blended with collagen peptide - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a carbon dioxide-containing jelly drink, by which the carbon dioxide-containing jelly drink having elastic gel collagen peptide can industrially be produced in a stable quality. <P>SOLUTION: The method for producing the carbon dioxide-containing jelly drink includes preparing alkalized swollen or dissolved curdlan as a gelling agent, mixing the gelling agent and collagen peptide with the other raw materials of the drink to prepare a flowable jelly raw liquid, mixing the jelly raw liquid with carbon dioxide, filling a pressure-resistant closed container with the mixture, heating the container at 60 to 80°C for 5 to 30 min, and then cooling the container to gel and solidify the mixture in the container. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a carbon dioxide-containing jelly beverage having an elastic gel containing a collagen peptide containing curdlan as a gelling agent.

Curdlan is a microbial polysaccharide produced by Agrobacterium biovar I, a kind of soil fungus, and has the specific property of solidifying when heated. It is insoluble in water and alcohol but soluble in alkali. The alkalinized curdlan becomes a neutralized gel and solidifies when the pH is shifted to acidity. In the food field, it is mainly used to improve the texture of noodles and substitute surimi for marine products.

  Collagen peptides are hydrolysates of gelatin and have physiological activities such as cosmetic effects and joint strengthening, and various forms of food and drink have been proposed.

  The carbon dioxide-containing jelly beverage defined here is a product in which carbon dioxide gas is dispersed in jelly, and it is gelled and fixed is a solid set in a container for distribution, This drink takes the form that the consumer shakes the container just before drinking and drinks after smashing the jelly. In the beverage market, this carbon dioxide-containing jelly beverage is a well-known beverage, and various production methods and blending have been studied. However, it has been difficult for the conventional technique to produce an elastic carbon dioxide-containing jelly drink containing collagen peptide with a stable quality industrially.

  In Patent Document 1, jelly containing a combination of readily soluble agar, xanthan gum, locust bean gum, saccharide and organic acid is formed into pieces, and carbon dioxide is absorbed into a syrup solution containing saccharide and acidulant. A manufacturing method is disclosed in which the jelly is melted by filling and sealing, and the jelly is melted, and the melted jelly liquid and syrup liquid are uniformly mixed and cooled.

  However, in this method, the temperature at which agar or the like is dissolved is 85 ° C. to 90 ° C., and the foaming of carbon dioxide gas at high temperature and the collagen peptide itself interfere with the gelation mechanism such as agar. It does not hold as. Also, the manufacturing method is complicated and not suitable for industrial production.

  Patent Documents 2 and 3 propose a method for producing a carbon dioxide-containing jelly drink using copper carrageenan as a main skeleton for gelation.

  However, when a collagen peptide is blended, the copper carrageenan reacts with the collagen peptide, resulting in a crumpled and hard texture, making it difficult to produce an elastic gel. Gelation is difficult with only a small amount of carrageenan, and when other thickening polysaccharides are used in combination, polysaccharides such as locust bean gum that interact with copper carrageenan are mixed with polysaccharides such as copper carrageenan and locust bean gum. The interaction is hindered by the collagen peptide and the gel itself becomes loose. For other polysaccharides, the presence of the collagen peptide becomes an inhibitory factor for the gelation mechanism, and it does not harden or becomes a sticky gel. Therefore, it is difficult to produce an elastic gel.

  In patent document 4, although it is not a carbon dioxide containing jelly drink, the jelly-like food / beverage products with the fluidity | liquidity with which the flexible container containing 1-5% of collagen peptides with an average molecular weight of 2000-10000 are proposed are proposed.

  However, when carbon dioxide is contained, the solubility of carbon dioxide decreases as the temperature increases according to Henry's law, and the pressure in the container increases. Therefore, in the case of a flexible container, problems of excessive expansion and rupture of the container occur.

  In addition, carbon dioxide gas is blown into the gelatin solution at a low temperature, sealed, heated in a hot water bath, shaken while cooling, and shaking is stopped immediately before gelation (Patent Document 5). A method in which a carbonate-containing aqueous solution is stirred and mixed at a low temperature of −10 to −40 ° C., sealed, cooled and gelled (Patent Document 6), low methoxyl pectin is used as a gelling agent, and carbon dioxide gas is added to the mixture. A method of mixing and gelling with a divalent metal ion solution with slow stirring (Patent Document 7), carbon dioxide gas enclosed in an aqueous solution of cold water-insoluble copper carrageenan and / or iota carrageenan uniformly dispersed in an aqueous solution After that, the container is filled and sealed, heat sterilized and then cooled, and then a method for producing a carbon dioxide containing jelly (Patent Document 8), a liquid jelly raw material containing a gelling agent A fluidized gel is made by flowing it, and carbon dioxide gas is injected into it to be filled and sealed, and the sealed container is heated to sol the fluidized gel inside and cooled for each container to cool the whole. A method for producing a gelled carbon dioxide-containing jelly (Patent Document 9), a jelly solution containing a jelly agent mainly composed of deacylated gellan gum at 50 to 80 ° C., and a solution containing carbon dioxide at 0 to 30 ° C. Various methods such as a method for producing a jelly containing carbon dioxide gas filled in a container and cooled and solidified (Patent Document 10) have been studied. However, it is a manufacturing method that is not suitable for mass production, carbon dioxide gas and jelly liquid are not uniformly dispersed, carbon dioxide deviates, and the temperature at which carbon dioxide gas is added is high, so forming occurs. There is.

JP 2001-021300 A JP 2007-236229 A JP 2009-11236 A Japanese Patent No. 3659775 JP 54-52761 A JP 59-45837 A JP-A-63-160559 Japanese Patent No. 2658008 JP 2001-211839 A Japanese Patent No. 4072453

  An object of this invention is to provide the manufacturing method which can industrially produce the carbon dioxide containing jelly drink containing a collagen peptide which has the elastic gel which cannot be solved by said method with stable quality.

  In order to achieve the above object, the present inventor has conducted extensive research. As a result, the gel using curdlan is very elastic and does not lose its properties even when carbon dioxide and collagen peptides are blended. The present invention has been completed by finding the features.

  That is, the present invention is a method for producing a carbon dioxide-containing jelly beverage, wherein a curdlan obtained by alkalinizing, swelling and dissolving is used as a gelling agent, and a collagen peptide and the gelling agent are mixed with other ingredients of the beverage. A fluid jelly stock solution is prepared, mixed with carbon dioxide gas, filled in a pressure-resistant airtight container, heat-treated at 60 ° C. to 80 ° C. for 5 to 30 minutes, and then cooled. The present invention relates to a method for producing a carbon dioxide-containing jelly beverage characterized by gelling a jelly stock solution in a sealed container.

  Moreover, in the said manufacturing method, it is preferable that the average molecular weights of the said collagen peptide are 500-5000, and content is 0.1-5%.

  Moreover, in the said manufacturing method, it is preferable that content of the curdlan in a carbon dioxide containing jelly is 0.25 weight% or more.

  According to the present invention, a jelly drink containing carbon dioxide containing a collagen peptide can be produced, and the gel of the jelly is a drink that is elastic and comfortable to drink.

  Moreover, since the heating temperature required for the gelling of curdlan, which is a gelling agent, is in the range of 60 ° C. to 80 ° C., it is not necessary to use a retort device, and can be produced using a carbonated beverage line, An inexpensive and stable quality product can be manufactured.

  In the present invention, curdlan is used as a gelling agent. Since curdlan is insoluble in water, it must be dispersed using a homojetter or the like to prepare a suspension, or alkalinized to swell and dissolve. However, when using a curdlan with only dispersion treatment without alkalinization, water separation is severe in a state containing carbonic acid and does not completely set. This is because curdlan does not swell sufficiently even when heated in a state containing carbonic acid and curdability cannot be exhibited effectively because curdlan inhibits swelling when acidified. Therefore, in the present invention, the curdlan needs to be alkalized, swollen and dissolved.

  In addition, the curdlan once alkalized may be neutralized and gelled when other raw materials, that is, neutral substances such as sucrose and collagen peptides are added. In that case, using a homomixer or a homogenizer, the neutralized gel is added while being crushed.

  The amount of curdlan used is preferably 0.25 to 1.0% by weight, more preferably 0.25 to 0.6% by weight, in the carbon dioxide-containing jelly beverage as the final product. If the amount of curdlan used is too small, it will not harden. If it is too much, the jelly will not collapse even if it is shaken, and it may not come out of the container.

  In the present invention, the alkalinized, swollen and dissolved curdlan is mixed with collagen peptide and other ingredients of beverages to produce a fluid jelly ingredient.

  The collagen peptide used in the present invention preferably has an average molecular weight of 500 to 10,000 from the viewpoint of gelation.

  The collagen peptide used in the present invention can be obtained by hydrolyzing denatured collagen such as collagen or gelatin with acid, alkali, enzyme or the like. Currently, collagen is not particularly limited, but collagen extracted from various animals such as pigs, cows, chickens and fish is used as food.

  Among them, as the collagen peptide, fish collagen peptide is easier to obtain because it has a mean molecular weight of around 1000 and many are sold as food ingredients.

  The amount of collagen peptide used is preferably 0.1 to 5.0% by weight, more preferably 0.1 to 3.0% by weight, in the carbon dioxide-containing jelly beverage as the final product. If the amount of collagen peptide used is too small, the effect as a health drink will be low, and if it is too large, it will be an inhibiting factor for gelation, and the taste and flavor will be poor.

  Examples of other ingredients of the beverage include sugars, artificial sweeteners, acidulants, starches, dietary fibers, fruit juices, vitamins, minerals, flavors, and coloring agents.

  As a kind of water, what is necessary is just water used for drinking water. What is necessary is just to adjust the usage-amount of water so that the sugar content of the carbon dioxide-containing jelly drink which is a final product may become 0-30.

  The sugar added for the purpose of sweetening is not particularly limited, but the addition of sucrose of Brix 30 or more takes away water necessary for curdlan to swell, so sucrose is used when sweetness of Brix 30 or more is required. You can reduce it by adding artificial sweeteners or replacing it with monosaccharides such as glucose or fructose.

  The sour agent is used from the viewpoint of producing a refreshing flavor, and examples thereof include citric acid and sodium citrate.

In the production of the jelly stock solution, the order in which the raw materials are charged is not particularly limited, but it is preferable to sequentially mix the raw materials whose pH of the aqueous solution of saccharides, collagen peptides, curdlan, etc. is 4.5 or more into water Is desirable. If an acidulant or the like that causes the pH of the aqueous solution to become 4.5 or less is added thereafter, a sudden increase in viscosity or gelation can be prevented.
In addition, when adding the said sour agent, you may mix, crushing the neutralized gel already formed using a homomixer, a homogenizer, etc. In some cases, foaming occurs at this point, so it is preferable to remove bubbles by performing a deaeration process or the like.
Moreover, as temperature conditions at the time of mixing the said raw material, 10-20 degreeC is preferable.

  The jelly stock solution obtained as described above has fluidity. Here, the fluidity means that the viscosity is such that carbon dioxide gas can be mixed uniformly and no problem occurs in filling. The fluidity can be adjusted by the amount of curdlan, sugar content and the like.

  Next, the fluid jelly stock solution and carbon dioxide are mixed, and the mixture is filled in a pressure-resistant sealed container.

  When mixing a fluid jelly stock solution and carbon dioxide, the temperature of the jelly stock solution is preferably 4 ° C. or lower in order to prevent forming. Examples of means for mixing carbon dioxide include means for blowing carbon dioxide directly into the jelly stock solution, means for mixing a carbon dioxide-containing material such as carbonated water into the jelly stock solution, and the like. Moreover, it is preferable that a pressure-resistant airtight container is airtight at the time of the said mixing.

  The pressure-resistant airtight container used in the present invention is not particularly limited as long as it is a container that can withstand heating at 60 ° C. to 80 ° C. with a carbon dioxide gas volume.

  Subsequently, the mixture in the pressure-resistant airtight container sealed as mentioned above is heat-processed at 60 to 80 degreeC for 5 to 30 minutes. When using fruit juice etc., 10 minutes are desirable at 75-80 degreeC from the viewpoint of disinfecting microorganisms. Since curdlan has a property of gelation by applying heat called heated gel, it does not gel when the heating temperature is too low. On the other hand, if the temperature is too high, the foaming of carbon dioxide gas becomes severe and gelation is hindered. As for the method of applying heat, if the heating method is such that the temperature is raised slowly like a retort machine, a phenomenon such as partial gelation and accumulation of water at the top is observed.

  Examples of the heating means for the pressure-resistant airtight container include, but are not particularly limited to, a pasterizer that operates a heating device connected to the container, can be boiled with hot water, and can be subjected to heat treatment.

Next, after the heat treatment, the mixture in the pressure-resistant sealed container is cooled.
Examples of the cooling means include, but are not particularly limited to, pouring cold water directly on the container or operating a cooling device connected to the container.
As a cooling temperature, 20 degrees C or less is preferable from a viewpoint of improving the stability of jelly. The cooling time is not particularly limited, but is preferably about 3 to 15 minutes in order to uniformly enclose the carbon dioxide gas in the jelly.

As described above, the mixture is gelled in the pressure-resistant airtight container to obtain a carbon dioxide-containing jelly beverage.
In the present invention, carbon dioxide is immobilized in a state of being uniformly dispersed in the gelled jelly. For example, a carbon dioxide-containing jelly beverage that is in a solid state in a container can be drunk as a beverage because the consumer easily breaks from the solid state by shaking the container.

Test example 1
Carbon dioxide containing jelly beverages 1 to 4 were produced using the components shown in Tables 1 and 2.
Specifically, sugar, collagen peptide (average molecular weight 1000) and gelling agent were mixed in order with water, and then citric acid and sodium citrate were added. The temperature during mixing was 20 ° C., and the mixture was gently stirred. The fluid jelly stock solution obtained after mixing was filled into a bottle can (manufactured by Daiwa Can Co., Ltd., capacity 100 ml) and cooled to 3 ° C. Thereafter, the mixture was well mixed with carbonated water, the container was sealed, heated in a hot water bath at 70 ° C. for 10 minutes, the water bath was brought to 20 ° C. or less by water cooling, and then cooled in a refrigerator for 2 hours. Then, the gel was lightly crushed by shaking the container, a panel test was conducted by six persons, and the texture of the gel of the obtained carbon dioxide-containing jelly beverage was evaluated.
In this test example, the type and amount of the gelling agent were changed as shown in Table 2 and used. When curdlan was used as the gelling agent, a preparation alkalized with tripotassium phosphate, swollen and dissolved, or curdlan pre-alkalined with sodium hydroxide was used.
The results are shown in Table 2. Evaluation criteria are as follows: ◎ is good, ○ is normal, △ is inferior, and X is bad. If the total of ◎ and ○ is 3 or more, the product is accepted.

  From the results of Table 2, it can be seen that the amount of curdlan used is preferably 0.25% by weight or more, as shown in carbon dioxide containing jelly beverages 2-4. Above all, it can be seen that the same gel can be obtained even if the curdlan pre-alkalined with sodium hydroxide is used without using the curdlan preparation CD-15P as in the case of the jelly drink 4 containing carbon dioxide. .

Test example 2
Carbon dioxide-containing jelly drinks 5 to 15 were prepared in the same procedure as in Test Example 1 except that the gelling agent was changed as shown in Table 3. Table 3 shows the evaluation of the obtained carbon dioxide-containing jelly beverages 5 to 15.

  From the results shown in Table 3, the gel was completely formed with copper carrageenan 0.2% but had no elasticity. Although it is gelled with a small amount of addition because it reacts with the collagen peptide, it has a very hard and crunchy texture. Other formulations do not hold the gel completely when shaken and are loose or sticky. It is considered that gelling agents having interaction are inhibited from each other, or the dissolution conditions are not acidified with stirring, and are not completely dissolved in a 70 ° C. hot water bath.

Test example 3
The gelling agent was formulated as “2” in Table 2, and a carbon dioxide-containing jelly beverage was prepared by changing the heating temperature zone. The heating time was 10 minutes from (1) to (7), and (8) was heated for 10 minutes after reaching 70 ° C. Table 4 shows the evaluation of the obtained carbon dioxide-containing jelly beverage.

From the results in Table 4, it can be seen that the gel state can be suitably achieved by setting the heating conditions in the range of 60 ° C to 80 ° C. On the other hand, the heating by raising the temperature from 40 ° C. to 70 ° C. was performed assuming that the temperature slowly rises when a retort machine or the like is used. As a result, since the gel was separated from the container, it was found that if it took a long time to reach the target temperature, the gel was not adversely affected.
As described above, in the present invention, since a collagen peptide-containing carbon dioxide-containing jelly beverage having an elastic gel can be obtained even under low temperature heating conditions of 60 ° C. to 80 ° C., in a factory having a beverage facility such as a pastorizer If there is, it is possible to industrially manufacture a stable quality product using sterilization equipment installed anywhere.

Claims (3)

  A method for producing a carbon dioxide-containing jelly beverage, wherein the curdlan which has been alkalized, swollen and dissolved is used as a gelling agent, and a collagen peptide and the gelling agent are mixed with other ingredients of the beverage to produce a fluid jelly A stock solution is prepared, mixed with carbon dioxide gas, filled into a pressure-resistant airtight container, heated at 60 ° C. to 80 ° C. for 5 to 30 minutes, and then cooled, so that the jelly stock solution is contained in the pressure-resistant airtight container. A method for producing a carbon dioxide-containing jelly beverage characterized in that the gel is gelled.   The method for producing a carbon dioxide-containing jelly beverage according to claim 1, wherein the collagen peptide has an average molecular weight of 500 to 5,000 and a content of 0.1 to 5% by weight.   The method for producing a carbon dioxide-containing jelly beverage according to claim 1 or 2, wherein the content of curdlan in the carbon dioxide-containing jelly is 0.25% by weight or more.