JP2011115162A - Vessel jelly beverage and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide vessel jelly beverage having novel palatability as if true fruits were taken, and a method for producing the same. <P>SOLUTION: The vessel jelly beverage (1) comprises a first jelly body (2) and a second jelly body (4) filled in a vessel (6) in a state in which the first jelly body (2) is dispersed in the second jelly body (4), and is brought to be taken by vibrating the vessel (6) before taking the beverage to fluidize the second jelly body (4). <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a containerized jelly beverage and a method for producing the same.

In recent years, as consumers' preferences for food have diversified, the tendency to demand new types of beverages that do not exist in the existing beverages has become stronger, especially among younger people, and beverages in sealed containers such as cans and plastic bottles In Japan, new types of beverages are being developed in line with this trend.
In this type of beverage, there is a jelly-containing beverage in which a granular jelly resembling a pulp is mixed as a pseudo-fruit into a beverage instead of a juice beverage in which real fruit pulp and fibers are mixed in the beverage.

Specifically, a jelly solution containing a gelling agent mainly composed of LM pectin having a degree of esterification of 10% or less is added into a raw material solution for foods and drinks, so that the jelly solution is gelled. A method for producing a jelly-containing food or drink that forms jelly bodies, that is, granular jelly, in the product raw material liquid and a jelly-containing food or drink are known (particularly, see Patent Document 1).
Moreover, the manufacturing apparatus of the granular jelly which can manufacture such granular jelly stably industrially, and the manufacturing method of a granular jelly containing drink are indicated (especially patent document 2 reference).

  Furthermore, when the acidic solution is dropped and dispersed while gently stirring the gelling agent solution, a gel is immediately formed on the outer periphery of the microfibrous cellulose to coat the microfibrous cellulose, and a fruit-like gelled product is prepared, Agar and gelatin are mixed in powder, water is added to this and dissolved by heating, the above-prepared fruit-like gelled product is added, the solution is cooled and the whole is gelled, and a jelly having a flesh-like structure, that is, a granular jelly A food and a method for producing the same are disclosed (see particularly Patent Document 3).

JP-A-7-31387 Japanese Patent No. 3571329 Japanese Patent No. 3512557

  In Patent Documents 1 and 2, it is possible to provide a jelly-containing beverage that contains granular jelly as pseudo pulp in the beverage liquid, and in Patent Document 3, it is possible to provide jelly food that contains granular jelly as pseudo pulp, that is, dessert confectionery. is there. The above jelly-containing beverage can feel granular jelly as a texture of the flesh in the mouth or over the throat when drinking a beverage, and the dessert confectionery when the entire jelly is eaten through a spoon or other tableware The whole jelly and granular jelly can be felt as a texture of the pulp in the mouth and over the throat.

However, these are made by mixing granular jelly into beverages and dessert confectionery, and there are still problems to achieve a new texture as when eating real fruits directly by mouth. .
The present invention has been made based on the above-described circumstances, and is fluidized by shaking immediately before drinking, unlike a jelly-containing beverage of the type that drinks a beverage containing conventional granular jelly. The object of the jelly beverage of the type of drinking jelly is to provide a containerized jelly beverage having a new texture as when eating a real fruit and a method for producing the same.

  In order to achieve the above object, the jelly beverage in a container of the present invention is filled with the first jelly body dispersed in the second jelly body in the container, and the second jelly body contains the container. It is fluidized by shaking and can be drunk (Claim 1). According to this jelly beverage in a container, it is possible to realize a new texture as if a real fruit was directly blown and eaten.

  Such a new texture of the jelly beverage is realized by configuring the jelly beverage from a plurality of jelly bodies having different compositions. Specifically, the first jelly body is formed by reacting a first gelling agent with a divalent metal ion under acidity (Claim 2). Preferably, the first jelly body is LM pectin, A solution of one or more first gelling agents selected from the group consisting of alginic acid, alginate, gellan gum, calcium lactate, calcium chloride, calcium phosphate, calcium gluconate, calcium carbonate, magnesium sulfate, magnesium chloride, L -Formed by reacting with a solution of a gelation accelerator containing one or more divalent metal ions selected from the group consisting of magnesium glutamate, magnesium oxide, and magnesium carbonate (Claim 3). .

  The second jelly body is a first gel composed of carrageenan and glucomannan, and a second gel in which one or more second components selected from the group consisting of locust bean gum, gellan gum, pectin and xanthan gum are blended. Preferably, the second gelling agent contains 10 to 80% by weight of carrageenan and 10 to 50% by weight of glucomannan as the first component, and 10% of the second component. -50% by weight (claim 5). The second jelly body further contains a potassium salt as a gelling temperature adjusting agent, and the gelling temperature of the second gelling agent is in the range of 35 to 45 ° C. (Claim 6).

  Furthermore, the method for producing a containerized jelly beverage of the present invention includes a first preparation step of preparing a first jelly body by reacting a first gelling agent with a divalent metal ion under acidity, and a first preparation step. The second gelling agent was added to the first jelly body prepared in this way, and the first jelly body and the second gelling agent were prepared in a second preparation step and a second preparation step. While heating the solution to dissolve the second gelling agent, the heat sterilization step for sterilizing the solution, the filling step for filling the container with the solution sterilized in the heat sterilization step, and cooling the container after filling And a cooling step for forming a second jelly body (claim 7). According to this method for producing a jelly beverage, the first jelly body can be prepared in advance, and the second jelly body can be formed in a state where the prepared first jelly body is dispersed in the raw material of the second jelly body. The new texture of the jelly beverage described above can be facilitated and realized.

  According to the manufacturing method of the container jelly drink of Claims 1-6 and the container jelly drink of Claim 7, by comprising a jelly drink from the 1st and 2nd jelly bodies from which a composition differs, it is 1st. 2 The jelly body gives the whole beverage a smooth and fresh texture as if the fruit was covered with the jelly body. Furthermore, the first jelly body gives the texture of fruit pulp, fibers, etc. to the entire beverage. Therefore, it is possible to provide a jelly beverage having a new texture as when eating a real fruit by combining these textures.

It is a figure which shows the state with which the jelly drink of this invention was filled in the plastic bottle. It is a figure which shows the state of the jelly drink after shaking the plastic bottle of FIG. 1 several times. It is a figure which shows the outline of the manufacturing process of the jelly drink of FIG.

Hereinafter, the form of the containerized jelly drink of this invention is demonstrated based on drawing.
As shown in FIG. 1, a jelly beverage 1 is composed of a number of granular jelly (first jelly bodies) 2 and soft jelly (second jelly body) 4 in which each granular jelly 2 is distributed. The granular jelly 2 and the soft jelly 4 are filled in, for example, a PET resin bottle (container, hereinafter referred to as a PET bottle) 6. In addition, the granular jelly 2 and the soft jelly 4 are referred to in this way for convenience from their fluidity and texture, and do not strictly represent the actual shape and characteristics.

  The plastic bottle 6 is transparent, the opening is closed with a cap 8, and a label 10 on which a product name or the like is printed is attached, and the color of the jelly beverage 1 is visually recognized from a portion of the plastic bottle 6 without the label 10. It can be done. Actually, it is difficult to visually distinguish the granular jelly 2 and the soft jelly 4, but for the sake of explanation, the granular jelly 2 and the soft jelly 4 Are shown so that they can be distinguished.

  The jelly beverage 1 is not a so-called jelly-containing beverage in which a portion of the jelly is mixed in the beverage liquid, but has a jelly-in-jelly structure, which is composed of two types of jelly 2, 4 having different compositions. It is a jelly drink. When drinking the jelly beverage 1, the plastic bottle 6 is shaken and moved several times. After the soft jelly 4 is crushed and fluidized by shaking, the cap 8 of the plastic bottle 6 is opened and the plastic bottle 6 is opened. The jelly 2 and 4 are usually allowed to flow directly from the PET bottle 6 into the mouth and drink while the mouth is attached to the opening of the PET bottle 6.

  The granular jelly 2 is the 1st gel 12, Comprising: The jelly drink 1 produces the food texture as the fruit pulp piece and the fiber which assumed the fiber. The first gel 12 has a gel strength (hardness) that is at least greater than that of the soft jelly 4, and this gel strength is not easily crushed even when the plastic bottle 6 is shaken, and the jelly drink 1 is drunk and contained in the mouth. Sometimes, it is preferable to have such a high strength that it is not crushed like a real fruit fiber.

  In order to realize the gel strength of the first gel 12 as described above, the first gel 12 is formed by reacting the first gelling agent with a divalent metal ion under acidic conditions. The first gelling agent is a thickening stabilizer that gels and solidifies a liquid (sol) in which colloidal particles are dispersed. The first gelling agent 12 binds the colloidal particles relatively stably by a covalent bond or the like. For example as a chemical gel.

  The first gelling agent is not particularly limited, and for example, one or more of LM pectin (low methoxyl pectin), alginic acid, alginate, gellan gum and the like are used. Although it does not specifically limit to a bivalent metal ion, For example, 1 or more types of calcium ion, magnesium ion, etc. are used, and when using calcium ion, calcium lactate, calcium chloride, calcium phosphate, gluconic acid Calcium, calcium carbonate, etc. are used in the form of calcium salts, and when magnesium ions are used, magnesium sulfate, magnesium chloride, magnesium L-glutamate, magnesium oxide, magnesium carbonate, etc. are used in the form of magnesium salts. .

In order to form the first gel 12 into the granular jelly 2, for example, additives such as acidulant, fragrance, and pigment are added to calcium ions to prepare a gelation accelerator solution. After adding the fragrance | flavor etc. or adding water, this is heated, stirred and melt | dissolved, and a jelly solution is prepared.
Then, gelation is carried out by adding a jelly solution by spraying from a spray nozzle (not shown) provided at a position immersed in the gelation accelerator solution into a solution of the gelation accelerator stirred by a stirrer (not shown). The first gel 12 is formed by the reaction, and at the same time, the first gel 12 is shredded by the shearing force of the gelation accelerator solution that has been in a turbulent state by stirring. The granular jelly 2 can be produced.

  Preferably, the granular jelly 2 having a more uniform particle size can be produced by further passing the solution containing the first gel through a strainer under pressure. The granular jelly 2 has a complicated cross-sectional shape, which contributes to the production of the unexpected texture of the granular jelly 2. For the preparation of this granular jelly, for example, the method and apparatus disclosed in Patent Document 2 described above can be used.

  On the other hand, the soft jelly 4 is a second gel 14 having a composition different from that of the first gel 12, and before shaking the plastic bottle 6, as shown in FIG. It seems that it does not have fluidity. However, as shown in FIG. 2, when the PET bottle 6 is shaken lightly several times, specifically about 5 times, the second gel 14 is appropriately crushed to form a large number of second gel masses 14a. 6 can smoothly flow.

  The second gel mass 14a is so large that it can be drunk smoothly when the jelly beverage 1 is dripped by inclining the plastic bottle 6 so that the opening is on the lower side. And fluidity. Specifically, the fluidity of the second gel mass 14a is such that, even if the second gel mass 14a is slightly larger than the opening of the PET bottle 6, it can be smoothly flowed from this opening and can be drunk. Before drinking the jelly beverage 1, shake the PET bottle 6 lightly about 5 times, the general inclination angle of the PET bottle 6 when drinking the jelly beverage 1, the shape of the PET bottle 6 from the trunk to the opening, etc. Determined based on assumptions. The size and fluidity of the second gel lump 14a greatly contributes to the production of a smooth and fresh texture that is as elastic as when the jelly drink 1 is covered with fruit.

  As described above, the second gel 14 (soft jelly 4) needs an appropriate gel strength that is broken and fluidized by lightly shaking the container several times and moving it. In the present invention, the gel strength was tested using the breaking load (representing the hardness of the gel body) and the brittle load (representing the stickiness of the gel body) as an index. As a result, the breaking load was 100 to 500 gf or the brittle load was It was found that a gel body satisfying at least one of 15 to 30 gf and satisfying the requirement of breaking load / fragility load = 4 to 20 was preferable. In addition, about the breaking strength test of this gel, it demonstrates in detail in the below-mentioned Example.

  In order to realize such gel strength of the second gel 14 and fluidity after crushing, the second gel 14 has an intermolecular force whose bond is weaker than a covalent bond by the second gelling agent as a thickening stabilizer. For example, it is formed as a physical gel or the like. Unlike a chemical gel, such a physical gel has a reversible gelation reaction and can be returned to a liquid and changed into a sol by changes in temperature and stress acting on the gel.

  Although a 2nd gelatinizer is not specifically limited, For example, it can prepare by combining carrageenan, glucomannan, locust bean gum, gellan gum, pectin, and xanthan gum. Preferably, a second gelling agent containing a second component selected from locust bean gum, gellan gum, pectin, and xanthan gum is mixed with the first component consisting of carrageenan and glucomannan. More preferably, the second gelling agent contains 10 to 80% by weight of carrageenan and 10 to 50% by weight of glucomannan as the first component, and 10 to 50% by weight of the second component.

  The second gel 14 can adjust the gelation temperature by adding salts. Preferred salts are potassium salts, with potassium chloride being particularly preferred. By adding an appropriate amount according to the composition of the second gelling agent using these salts, the gelation temperature of the second gel can be adjusted to about 20 to 30 ° C. This temperature range is higher than the gelling temperature (about 34 ° C.) of the gelling agent of general jelly-like dessert confectionery, and soft jelly 4 gels at the same temperature as the average body temperature. To do. Thus, the second gelling agent is finally prepared, and after adding water, fruit juice, fragrance, pigment and the like are further added, and the second gel 14 is finally prepared by stirring, heating and dissolving, and cooling.

  Further, although the first and second gels 12 and 14 are different in gel strength, fluidity, and the like, both may be colored in a color that assumes the fruit flesh with a pigment or the like. When the first and second gels 12 and 14 are colored in a similar color, the jelly beverage 1 is in any state before (FIG. 1) and after (FIG. 2) the PET bottle 6 is shaken. It cannot be distinguished at first glance from being composed of two first and second gels 12 and 14 having different compositions, that is, granular jelly 2 and soft jelly 4.

  In other words, the jelly beverage 1 has such an integrated appearance as if it were formed from one composition. Such unity of the jelly beverage 1 allows the appearance of the jelly beverage 1 to resemble the real fruit as much as possible, and the jelly beverage 1 has a jelly-in-jelly structure only after actually drinking. Therefore, it contributes to the production of the unexpected texture of the jelly beverage 1.

  In addition, the first and second gels 12 and 14 are prepared to have substantially the same specific gravity, and the first and second gels 12 and 14 are both in the state before (FIG. 1) and after the shaking (FIG. 2). The 1 gel 12, that is, the granular jelly 2, is distributed and appropriately dispersed in the second gel 14, that is, the soft jelly 4, and is suppressed from gathering and collecting. This contributes to the formation of further unity on the appearance of the jelly drink 1 and can provide a texture that does not change from the beginning to the end when the jelly drink 1 is drunk.

The granular jelly 2 (first gel 12) and soft jelly 4 (second gel 14) prepared in this way can be manufactured by appropriately changing the blending ratio according to the taste of the drinker, As the jelly beverage 1 as a whole, it is preferable that the granular jelly 2 is 5 to 15% by weight and the soft jelly 4 is 85 to 95% by weight.
Next, the manufacturing method of the jelly drink 1 of this invention is demonstrated with reference to FIG.
(1) First preparation step To an aqueous solution containing a predetermined amount of a divalent metal ion and a fragrance, for example, an organic acid is added to prepare a solution of an acid side gelation accelerator, while a predetermined amount of the first gel A jelly solution containing the agent is prepared. And many granular jelly 2 is formed by injecting and adding a jelly solution in the solution of the gelatinization promoter stirred (step S1).
(2) Second preparation step To the solution containing the granular jelly 2 prepared in the first preparation step, a predetermined amount of a second gelling agent is added as a raw material for the soft jelly 4, and then fruit juice, flavor, sugar, By adding citric acid, salts, and the like and stirring, a solution in which a large number of granular jelly 2 and second gelling agent are dispersed is prepared (step S2).
(3) Heat sterilization process The solution in which many granular jelly 2 prepared in the 2nd preparation process and the 2nd gelatinizer were disperse | distributed is heated at about 95 degreeC or more for about 30 seconds, and is sterilized. At this time, although the second gelling agent is dissolved into a sol, the granular jelly 2 is not dissolved and is maintained as the first gel 12 (step S3).
(4) Filling process The solution sterilized in the heat sterilization process is filled in a container such as a plastic bottle by a conventional method (step 4). Then, the opening of the plastic bottle 6 is closed with the cap 8.
(5) Cooling step The PET bottle 6 filled with the solution in the filling step is cooled to a temperature equal to or lower than the gelation temperature of the second gelling agent (step S5). The cooling means is performed by water cooling or cooling. In this process, the sol-like second gelling agent gels and soft jelly 4 is formed.

  Finally, the label 10 is attached to the plastic bottle 6, and after being subjected to various inspections, the box is packed and stored, and the manufacture of the jelly beverage 1 is completed.

  Examples of the present invention will be described below.

[Example 1]
(Prescription and jelly beverage production)
A gelation accelerator solution was prepared by adding 10 g of water to 0.2 g of calcium lactate, 0.01 g of anhydrous citric acid, and 0.01 g of peach flavor. Moreover, LM pectin 0.2g was melt | dissolved with 20 g of warm water 80 degreeC or more as a 1st gelatinizer, and the jelly solution was prepared. While stirring the solution of the gelation accelerator with a stirrer, the jelly solution was pressurized and injected into the solution of the gelation accelerator from the injection nozzle having an injection port. The jetted jelly solution was gelled by contact with the gelation accelerator solution, and formed as a string-like gel in the solution. The string-like gel was granulated by receiving a shearing force by stirring the solution, and a solution in which a large number of granular jelly was suspended was obtained. In this solution, 0.23 g of a second gelling agent consisting of 25% carrageenan, 25% glucomannan and 50% locust bean gum, 0.2 g peach flavor, 2.0 g white peach juice, 11 g sugar, anhydrous citric acid 0.15 g and 0.1 g of potassium chloride were added and stirred to obtain a solution in which many granular jelly and the second gelling agent were suspended. This solution was added with water until the total amount of the beverage reached 100 g, and then heat sterilized at 95 ° C. for 30 seconds. After allowing to cool to a temperature at which the plastic bottle can be filled, the plastic bottle was filled and closed with a cap. And when the PET bottle with which the solution was filled was cooled with the cooling water to 35 degrees C or less, it was confirmed that the whole drink gelled and the gel would not collapse even if the PET bottle was inverted.
(Gel breaking strength test)
A break strength test was conducted to examine the gel strength (hardness) of the second jelly body. As a measuring instrument, a Yamaden Corporation creep meter (RE2-3305B) was used. The conditions at the time of measurement were as follows. In this measurement method, a test sample (gel body) is pressed at a predetermined speed by a load cell equipped with a disk-shaped jig, and the rupture load (an index representing the hardness of the gel body) when the sample is crushed is fragile. The load (an index representing the stickiness of the gel body) is measured.

・ Load cell: 20N
-Jig used: 30 mm disk jig-Measuring speed: 10 mm / sec
・ Compression distance: 64mm from the surface of the sample
・ Measurement temperature: 20 ℃
(Fluidity and breaking strength test results)
In the fluidity test, the cap was opened by shaking the PET bottle five times, and it was visually confirmed whether or not the jelly would flow when tilted by about 30 ° from the horizontal direction. As a result, it was confirmed that there was good fluidity. As a result of the breaking strength test, the breaking load was 124 gf, the brittleness load was 17 gf, and the breaking load / brittleness load value was 7.2.
(Sensory test results)
The sensory test is conducted by 10 professional panelists, and in the order of textures closer to when eating real fruits (eg white peaches), ◎ fairly close texture, ○ slightly close texture, △ slightly texture The evaluation was based on the difference in the X texture. As a result, 8 persons evaluated as ◎, 2 persons evaluated as ◯, and as a general comment, a smooth, fresh, good texture was confirmed that was elastic as when the fruit was covered.

[Example 2]
A jelly beverage with the same formulation and production method as in Example 1 except that the composition of the second gelling agent was changed to 40% carrageenan, 40% glucomannan and 20% locust bean gum, and the addition amount was 0.22 g. It was created. The results of the fluidity test and sensory test are shown in Table 2.

[Example 3]
A jelly beverage with the same formulation and production method as in Example 1 except that the composition of the second gelling agent was changed to carrageenan 30%, glucomannan 40% and locust bean gum 30%, and the addition amount was 0.21 g. It was created. The results of the fluidity test and sensory test are shown in Table 2, and the results of the breaking strength test are shown in Table 3.

[Example 4]
A jelly beverage having the same formulation and production method as in Example 1 except that the composition of the second gelling agent was changed to 10% carrageenan, 45% glucomannan and 45% locust bean gum, and the addition amount was 0.21 g. It was created. The results of the fluidity test and sensory test are shown in Table 2, and the results of the breaking strength test are shown in Table 3.

[Example 5]
A jelly beverage having the same formulation and production method as in Example 1, except that the composition of the second gelling agent was changed to 65% carrageenan, 25% glucomannan and 10% locust bean gum, and the addition amount was 0.24 g. It was created. The results of the fluidity test and sensory test are shown in Table 2, and the results of the breaking strength test are shown in Table 3.

[Example 6]
A jelly drink was prepared with the same formulation and production method as in Example 1 except that the composition of the second gelling agent was changed to 40% carrageenan, 40% glucomannan and 20% gellan gum and the amount added was 0.15 g. did. The results of the fluidity test and sensory test are shown in Table 2, and the results of the breaking strength test are shown in Table 3.

[Example 7]
A jelly beverage was prepared with the same formulation and production method as in Example 1 except that the composition of the second gelling agent was changed to 34% carrageenan, 33% glucomannan and 33% gellan gum and the amount added was 0.27 g. did. The results of the fluidity test and sensory test are shown in Table 2, and the results of the breaking strength test are shown in Table 3.

[Example 8]
A jelly beverage was prepared with the same formulation and production method as in Example 1 except that the composition of the second gelling agent was changed to 40% carrageenan, 40% glucomannan and 20% pectin, and the addition amount was 0.15 g. did. The results of the fluidity test and sensory test are shown in Table 2, and the results of the breaking strength test are shown in Table 3.

[Comparative Example 1]
A jelly beverage was prepared by the same formulation and production method as in Example 1 except that the composition of the second gelling agent was changed to 20% carrageenan and 80% glucomannan and the addition amount was 0.30 g. The results of the fluidity test and sensory test are shown in Table 2.

[Comparative Example 2]
A jelly beverage was prepared by the same formulation and manufacturing method as in Example 1 except that the composition of the second gelling agent was changed to 65% carrageenan and 35% locust bean gum and the addition amount was 0.24 g. The results of the fluidity test and sensory test are shown in Table 2.

[Comparative Example 3]
A jelly beverage was prepared by the same formulation and production method as in Example 1 except that the composition of the second gelling agent was changed to 20% glucomannan and 80% locust bean gum and the addition amount was 0.30 g. The results of the fluidity test and sensory test are shown in Table 2.

  As described above, the jelly drink 1 is composed of two kinds of jellys 2 and 4 having different compositions, so that the soft drink jelly 4 has elasticity and smooth and fresh texture as when the fruit is covered with the soft jelly 4. In addition, the granular jelly 2 can give the whole beverage a fruity texture, such as fruit flesh and fibers, so that a new food like when eating real fruit by combining these textures. A jelly beverage having a feeling can be provided.

The present invention is not limited to the above-described embodiments, and various modifications can be made.
Specifically, in order to realize the gel strength and fluidity of the soft jelly 4 as described above, the second gelling agent of the soft jelly 4 is carrageenan, glucomannan, locust bean gum, gellan gum, pectin, xanthan gum, etc. It is possible to prepare a preferred jelly by changing the composition ratio. Moreover, the granular jelly 2 should have a gel strength that is at least greater than that of the soft jelly 4 and has a melting temperature (solation temperature) that is high enough not to dissolve in the heat sterilization process. You may form as a physical gel not only a chemical gel. The granular jelly 2 does not have to be the same color as the soft jelly 4 and may be a different color. Furthermore, in addition to the granular jelly 2, another granular jelly having a composition different from that of the granular jelly 2 may be dispersed in the soft jelly 4, that is, the jelly beverage 1 is composed of three or more different types of jelly. May be.

  Furthermore, the jelly beverage 1 may be filled with a sealed container such as a can or a bottle other than the PET bottle 6 so as to be drinkable.

1 Jelly drink 2 Granular jelly (1st jelly body)
4 Soft jelly (second jelly)
6 PET bottles (containers)

Claims (7)

  The container is filled with the first jelly body dispersed in the second jelly body, and by drinking the container before drinking, the second jelly body can be fluidized to drink. A jelly drink in a container characterized by this.   2. The jelly beverage in a container according to claim 1, wherein the first jelly body is formed by reacting a first gelling agent with a divalent metal ion under acidic conditions.   The first jelly body comprises a solution of one or more first gelling agents selected from the group consisting of LM pectin, alginic acid, alginate and gellan gum, calcium lactate, calcium chloride, calcium phosphate and calcium gluconate. Reaction with a solution of a gelation accelerator containing one or more divalent metal ions selected from the group consisting of calcium carbonate, magnesium sulfate, magnesium chloride, magnesium L-glutamate, magnesium oxide and magnesium carbonate The jelly beverage in a container according to claim 2, wherein the jelly beverage is in a container.   The second jelly body is a first gel comprising carrageenan and glucomannan mixed with one or more second components selected from the group consisting of locust bean gum, gellan gum, pectin and xanthan gum. The jelly beverage in a container according to any one of claims 1 to 3, wherein the jelly beverage is in a container.   The said 2nd gelatinizer contains the carrageenan 10 to 80weight% and the glucomannan 10 to 50weight% as said 1st component, The said 2nd component is contained 10 to 50weight%, It is characterized by the above-mentioned. The jelly drink in a container as described.   5. The container according to claim 4, wherein the second jelly body further contains a potassium salt as a gelling temperature adjusting agent for setting the gelling temperature of the second gelling agent in the range of 35 to 45 ° C. 6. Jelly drink. A first preparation step of preparing a first jelly body by reacting a first gelling agent with a divalent metal ion under acidic conditions;
A second preparation step of adding a second gelling agent to the first jelly body prepared in the first preparation step and preparing a solution in which the first jelly body and the second gelling agent are dispersed;
A heat sterilization step of heating and sterilizing the second gelling agent by heating the solution prepared in the second preparation step;
A filling step of filling a container with the solution sterilized in the heat sterilization step;
A cooling step of cooling the container filled with the solution in the filling step to form a second jelly body;
The manufacturing method of the jelly drink with a container characterized by including this.

Images