JP2012000096A - Method for producing jelly beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing jelly beverage and jelly beverage produced by the method.SOLUTION: Uniform and good quality gel is formed by making kinds and compounding ratios, etc. of a cold water readily soluble gelling component, a cold water insoluble gelling component and a gelation promoter into specific conditions without passing through a process of mixing and uniformizing the solution of gelling components.

Description

  The present invention relates to a method for producing a jelly beverage and a jelly beverage produced by the method.

  Various types of beverages are produced and sold, reflecting the diversifying consumer values. In recent years, beverages having a new texture have been developed, and jelly beverages are one example. Some of these jelly drinks are filled in a container such as a pouch and suck the jelly from the mouthpiece or straw provided in the container, or shake the container before drinking to crush the contents of the jelly There are things that you can drink while enjoying the texture of fine jelly.

  Japanese Patent Laid-Open No. 4-252156 (Patent Document 1) discloses that a cold-water-insoluble κ-carrageenan and / or ι- (Iota) -carrageenan is used in an aqueous solution in order to industrially advantageously produce a refreshing carbon dioxide-containing jelly beverage. A method for producing a carbon dioxide-containing jelly beverage is disclosed, which comprises uniformly dispersing and sealing with carbon dioxide, filling and sealing the container, and cooling after heat sterilization.

  JP-A-2007-236299 (Patent Document 2) is a method for producing a carbon dioxide-containing soft jelly-like beverage in an airtight container, and includes κ-carrageenan and locust bean gum as the main components of the gel, and gelation containing no agar After mixing the agent with the beverage raw material liquid, containing carbon dioxide gas, filling and sealing the container, heat treatment at 70 to 80 ° C. for 10 to 20 minutes to melt the gelling agent, and mixing and homogenizing The manufacturing method characterized by cooling is disclosed. According to this production method, a conventional carbonated beverage production line can be used, and the step of cutting the gelling agent into a cube shape can be omitted. JP-A-2009-183226 (Patent Document 3) discloses a method for manufacturing a carbon dioxide containing soft jelly-like liqueur in a sealed container using the manufacturing method of Patent Document 2.

  JP 2009-112236 (Patent Document 4) discloses that the amount of κ-carrageenan used is 0.001% (w / v) or more and less than 0.035% (w / v), and the total amount of gelling agent used is 0. By using a very small amount of gelling agent of less than 3% (w / v), filling the carbon dioxide gas-containing beverage in a container and sealing, heat treatment at 70-80 ° C. to melt the gelling agent, A type of soft jelly-like beverage containing carbon dioxide gas in a sealed container that is shaken several times by lightly shaking the sealed container and then drained from the container for drinking, or a straw is inserted into the container to suck and drink the jelly. Formulations and methods suitable for production are disclosed.

Patent Publication Hei 4-252156 Patent Publication 2007-236299 Patent Publication 2009-183226 Patent Publication 2009-112236

  In the method for producing a jelly-containing beverage disclosed in Patent Documents 1 to 4, the container is filled and sealed with a suspension of a cold water-insoluble gelling agent, so that the gelling agent is obtained by heat treatment in a settled state. The solution of gelling agent is not uniform. Therefore, in order to form a uniform gel, it is necessary to go through a step of mixing the solution for the purpose of uniformly dispersing the gelling agent in the solution. If the beverage solution contains a large amount of solids, the solids will precipitate and separate in the beverage solution during the manufacturing process, making it difficult to uniformly fill the container, or the resulting jelly will contain solids. It may not be included uniformly.

  The present invention provides a method for producing a jelly beverage having a uniform gel by a simpler method. In addition, when a solid content is contained in a beverage solution, a state in which the solid content is dispersed in the production process is maintained, and can be produced without any trouble, and a method for producing a jelly beverage in which the solid content is uniformly dispersed in the jelly is provided. .

  In view of the above circumstances, the present inventor has paid attention to the conditions for forming a gel, particularly the types of gelling components and cations, the blending amount, and the composition in the production of jelly beverages. As a result of intensive studies, by using a cold water easily soluble gelling component, a cold water insoluble gelling component, and a cation under specific conditions, a uniform and good quality gel can be obtained without going through the step of mixing the gelled component solution. The present invention was completed successfully.

The present invention provides the following.
(1) In the beverage solution, the cold water insoluble gelling component (B) is dispersed in an effective amount of a cold water easily soluble gelling component (A), and a gelling component (B) useful in the formation of jelly is gelled. A step of preparing a beverage solution in which the gelling component (A) is dissolved and the gelling component (B) is uniformly dispersed by adding at a temperature at which (B) does not dissolve;
The beverage solution is filled in a container and sealed, and then heated to a temperature at which the gelling component (B) dissolves to dissolve the gelling component (B) to obtain a containerized beverage solution, or Heating the beverage solution to a temperature at which the gelling component (B) dissolves, dissolving the gelling component (B), filling the container and sealing it to obtain a containerized beverage solution; and Including a step of obtaining a container-packed jelly beverage by lowering the container-packed beverage solution to a temperature effective for formation of the jelly to form a jelly,
A method for producing a containerized jelly beverage.

(2) The production method according to (1), wherein the gelling component (A) is added to the beverage solution and dissolved, and then the gelling component (B) is added.
(3) The production method according to (1) or (2), wherein an effective amount of cations for forming a jelly is added in a step prior to the step of obtaining a container-packed beverage solution.

(4) The production method according to any one of (1) to (3), wherein the container-filled jelly beverage contains 0.03 to 0.1 w / v% of a gelling component (A).
(5) The production method according to any one of (1) to (4), wherein the container-filled jelly beverage contains 0.03 w / v% or more and 0.5 w / v% or less of the gelling component (B). .

(6) The production method according to any one of (1) to (5), wherein the gelling component (A) is xanthan gum.
(7) The gelling component (B) is selected from one or more of the group consisting of κ-carrageenan, ι-carrageenan, locust bean gum, glucomannan, native gellan gum, and dextrose, (1) to ( 6. The production method according to any one of 6).

(8) The production method according to any one of (1) to (7), wherein the beverage solution contains a solid content.
(9) The production method according to (8), wherein the solid content is 10 to 30 v / v% and contained in a container-filled jelly beverage.

(10) The production method according to (8) or (9), wherein the solid content is a fruit-derived pulp.
(11) A beverage containing a container-filled jelly manufactured by the manufacturing method according to any one of (1) to (10).

  (12) A method for improving the jelly quality of a jelly beverage, comprising adding a cold water easily soluble gelling component (A) and a cold water insoluble gelling component (B) to a beverage solution.

It is a figure which shows the isolation | separation suppression effect of the solid content by a xanthan gum. The left shows sample 1 and the right shows sample 2.

The present invention provides a method for producing a container-filled jelly beverage, wherein the process is simplified and a uniform and high-quality jelly can be formed.
The container-packed jelly drink as used in this specification means the drink which has a jelly structure in a container. Beverages include fruit juice, fruit liquor, and mixtures thereof.

<Method for producing container-packed jelly beverage>
The outline of the manufacturing method of the container jelly drink of this invention is demonstrated below.
As a process gelling component in which the gelling components (A) and (B) are contained in the beverage solution , the cold water easily soluble gelling component (A) and the cold water insoluble gelling component (B) are contained in the beverage solution. In this step, either the gelling component (A) or the gelling component (B) may be added first. You may add simultaneously from a viewpoint of simplification of a process. It is preferable that the gelling component (A) is added to water and dissolved, and then added to the beverage solution.

  The beverage solution as used in the present specification refers to a solution serving as a base of a jelly beverage packed in a container, and is not particularly limited as long as it is normally drunk. A fruit juice beverage, a tea beverage, a coffee beverage, a fruit liquor, various liquors, and These mixtures can be mentioned. The beverage solution may contain solids such as fibers, pulp and pulp contained in the fruit juice. The solid content concentration may be in the range of preferably 10 v / v% or more at the lower limit, preferably 30 v / v% or less, more preferably 20 v / v% or less. In this invention, it has the characteristics that these solid content is contained uniformly not only in a drink but in a jelly.

  The solid content is measured as follows. A sample containing a solid content whose weight is precisely weighed is put into a spitz tube with a scale of volume, made up to about 10 ml with pure water, and then mixed well. This is centrifuged at 3000 rpm for 15 minutes at 20 ° C., and the volume of the precipitated solid is read. The volume of this solid content is divided by the weight of the sample measured in advance, and the percentage is defined as the solid content (v / w%) of the sample. For example, when 1.8 ml of precipitate is obtained by centrifuging a 3.0 g sample under the above conditions, the solid content is 1.8 (ml) ÷ 3.0 (g) × 100 = 60. (V / w%). When the solid content is added to the beverage, a value obtained by dividing the product of the solid content and the added amount of the solid content by the volume of the beverage is defined as the solid content (v / v%) in the beverage. For example, when a solid content of 60 (v / w%) is added to 200 g and 1000 ml of beverage, the solid content in the beverage is 60 (v / w%) × 200 (g) ÷ 1000 (ml) = 12 ( v / v%). When measuring the solid content in a jelly, it can measure similarly. The precisely weighed jelly is heated to 50 to 60 ° C. to dissolve the jelly, sealed in a Spitz tube and centrifuged at the temperature of 50 to 60 ° C. under the above-mentioned conditions to precipitate the solid content. The obtained solid content is washed 2 to 3 times with pure water to remove components such as the gelling component, and then the volume of the solid content is measured by the above method. The percentage obtained by dividing this by the weight of the collected jelly is taken as the amount of solids contained in the jelly.

  The solid content referred to in the present specification may be any component that is not dissolved in the jelly beverage, and examples thereof include components derived from fruits, vegetables, and other plants. The size is preferably 1 to 2 mm or less. Those having a size of several millimeters such as SAO are not preferable. The fine one is suitable for the present invention because it has a rich taste and a smooth texture and inhibits gelation. Such components include insoluble solids contained in fruit juice, ie pulp. Since the pulp contained in the fruit juice includes an aromatic component and can impart a high fragrance and a rich taste, it can be suitably used for the container-packed jelly beverage of the present invention. In this invention, a pulp may be mix | blended without isolate | separating from fruit juice, and the pulp obtained by isolate | separating from fruit juice may be mix | blended as an auxiliary material of the fruit squeezing process. As pulp obtained by separating from fruit juice, products such as citrus fiber can be obtained as a kind of food additive.

  An example of fruit juice containing a lot of pulp is fruit puree. Fruit puree is a fruit puree that has been crushed and then lined with a pulper having a screen with a mesh size of 1 to 2 mm to remove the skin and seeds. In addition, examples of the pulp obtained by separating from the fruit juice include those obtained by separating and collecting, from the fruit juice, the urinary membrane mixed in the fruit juice mainly in the citrus fruit squeezing process. Fruits containing pulp that can be suitably used in the present invention include citrus fruits such as oranges, mandarin oranges, Wenzhou mandarin oranges, summer mandarin oranges, hassaku, iyokan, ponkan, kabosu, shikuwasha, lemon, lime, and grapefruit; pineapple, guava, banana , Tropical fruits such as mango, kiwi, acerola, papaya, and passion fruit; pear fruits such as pears (Japanese pears, pears, etc.); apple fruits such as plums, peaches, plums, cherries, and apricots Fruit; Fruits such as raspberry, cranberry, blueberry, cassis and strawberry, grapes, melon and oysters. Pulp derived from mango, banana, peach, melon and the like can be particularly preferably applied because it can enjoy a rich feeling similar to soft and dense flesh. As one aspect, the solid content concentration of the jelly beverage containing mango puree is preferably 8 v / v% or more, more preferably 10 v / v% or more, and preferably 30 v / v% or less, more preferably 10 v / v% or less. It can be in any range of 20 v / v% or less.

  The jelly beverage of the present invention preferably contains alcohol. When the jelly beverage contains alcohol, the flavor caused by the alcohol is added to the rich taste and elastic texture of the jelly, and a unique fragrant and deep flavor is born. The alcohol content in the jelly beverage is preferably 1 to 20 v / v%, more preferably 1 to 9 v / v%. If the alcohol content is higher than 20 v / v%, the gelled component may be hardened, which is not preferable.

  Alcohol as used herein refers to drinkable alcohol, such as brewed alcohol, spirits (such as rum, vodka, gin), liqueurs, whiskey, brandy, shochu, sake, wine, fruit wine, and A beer is mentioned and these can be used individually or in combination.

  The cold water easily soluble gelling component (sometimes simply referred to as gelling component (A)) as used herein refers to a gelling component that is soluble in water or an aqueous solution at 20 ° C. or lower, for example. Examples of the gelling component (A) include xanthan gum, λ-carrageenan, guar gum, HM pectin, LM pectin, and soybean polysaccharide, and can be freely selected according to the quality of the target jelly. . In the present invention, xanthan gum is preferred because it can be dissolved relatively easily under conditions such as low pH, high sugar content, and the presence of metal ions such as calcium ions, and is easy to handle.

  The gelling component (A) is used to uniformly disperse the cold water-insoluble gelling component in the beverage solution (sometimes simply referred to as the gelling component (B)) and (sometimes) the solid content in the beverage solution. Added at the required concentration. For example, the lower limit is preferably 0.03 w / v% or more, more preferably 0.05 w / v% or more, and the upper limit is preferably 0.1 w / v% or less, more preferably 0.08 w. It is the concentration contained in the jelly beverage in any range of / v% or less. Such a concentration is preferable in that it can be dispersed uniformly while suppressing precipitation of the gelling component (B) and solids. If it is less than 0.03 w / v%, it is difficult to sufficiently suppress precipitation of solids in the production process, and if it exceeds 0.1 w / v%, it is difficult to fill the container due to the increased viscosity. This is not preferable because it may cause manufacturing troubles such as.

  The cold water-insoluble gelling component referred to in this specification (sometimes simply referred to as gelling component (B)) refers to a gelling component that is insoluble in water or an aqueous solution at 40 ° C. or lower. Examples of the gelling component (B) include κ-carrageenan, ι (Iota) -carrageenan, locust bean gum, glucomannan, low molecular weight sodium alginate, psyllium seed coat, cellulose, and polydextrose. You can choose freely according to the quality of the jelly you want. In the present invention, for example, κ-carrageenan, locust bean gum, and glucomannan can be used. On the other hand, in the present invention, dissolution of the gelling component is preferably performed at a temperature of 90 ° C. or lower in order to avoid quality deterioration of the beverage solution and gel deterioration. Therefore, agar or gellan gum having a melting temperature exceeding 90 ° C. is not preferable.

The gelling component (B) is added in an effective amount for forming a jelly in the beverage solution. The effective amount for the formation of jelly means the amount necessary to form jelly, for example, the lower limit of the concentration of the gelling component (B) in the jelly beverage is preferably 0.03 w / v% or more, more The concentration is preferably 0.1 w / v% or more, and the upper limit is preferably 0.5 w / v% or less, more preferably 0.3 w / v% or less.
As described above, when the gelling component (A) and the gelling component (B) are contained in the beverage solution, either may be added first. You may add simultaneously from a viewpoint of simplification of a process.

The temperature of this step may be a temperature at which the gelling component (A) dissolves.For example, when the gelling component (B) is added later, it is set to a temperature at which the gelling component (B) does not dissolve. Then, since the change of melting temperature can be omitted, it is preferable in simplifying the production process. Such temperature is preferably 40 ° C. Here, if the dissolution temperature is higher than 40 ° C., the gelled component (B) is dissolved, so that the viscosity of the suspension becomes extremely high and the process cannot be proceeded.
Moreover, it is preferable that pH of this drink solution is 3.2-4.0. If the pH is lower than 3.2, it is difficult to form a gel. If the pH is higher than 4.0, heat sterilization is required to sterilize highly heat-resistant microorganisms that can grow in the neutral range, and the gel requires more heat than necessary. Incurs quality degradation. The pH can be adjusted by appropriately combining organic acids and salts thereof used in normal beverage production.
The beverage solution containing the gelled components (A) and (B) thus prepared is free from precipitation of the gelled component (B) due to the effect of the gelled component (A). Evenly distributed.

A step of filling the container with the beverage solution containing the gelling component (A) and the gelling component (B) prepared in the previous step to obtain a container-packed beverage solution , and sealing (filling / sealing step), and A container-packed beverage in which the gelled component (A) and the gelled component (B) are evenly dispersed throughout by passing through a step (temperature rising / dissolving step) of dissolving the gelled component (B) by raising the temperature. A solution can be obtained. That is, a process for mixing and homogenizing the containerized beverage solution is not necessary.

  The container-packed beverage solution referred to in the present specification is a solution obtained by heating the beverage solution containing the gelling component (A) and the gelling component (B) obtained in the previous step. A container filled and sealed.

  As the container used in the filling / sealing process, containers of various forms and materials such as bottles, cans, paper, and PET bottles can be used. From the viewpoint of ease of filling and drinking, a wide-mouthed container is preferable. Furthermore, if the container after opening can be re-opened, it is convenient when the jelly is dispersed again. From such a viewpoint, for example, a bottle can provided with a screw cap or the like is preferable.

  The temperature raising / dissolving step is preferably performed at a temperature of 70 to 90 ° C., more preferably 80 to 90 ° C., and the treatment is performed for 10 to 20 minutes. If the temperature is lower than 70 ° C., the gelling component cannot be sufficiently dissolved, and the quality of the gel may be deteriorated. If the temperature is higher than 90 ° C., the gel may be destroyed, which is not preferable. When the treatment time is shorter than 10 minutes, dissolution of the gelling component may be insufficient, and when the treatment time is longer than 20 minutes, the gel may be broken, which is not preferable.

  Either the filling / sealing step and the temperature raising / dissolving step may be performed first, but it may be preferable to perform the filling / sealing step first. For example, when the jelly beverage contains alcohol, it is possible to prevent the alcohol from scattering if the filling / sealing step is performed first. In addition, if the temperature raising / dissolving process also serves as a heat sterilization process, it is not necessary to repeat the heating if the filling / sealing process is performed first, thus preventing quality deterioration due to heat and simplifying the manufacturing process. Can be

The container-packed jelly beverage can be obtained by lowering the temperature of the container-packed beverage solution obtained in the previous step of the cooling / gelling step to a temperature effective for gelation and gelling. The temperature effective for gelation is a temperature at which the container-packed beverage solution gels, and is, for example, 50 ° C. or less, preferably 40 ° C. or less. For the temperature lowering, the container-packed beverage solution may be actively cooled using a cooling device or the like, or the temperature rising process may be stopped and the liquid temperature may be lowered to room temperature by natural heat dissipation.

  In the above-described method for producing a jelly beverage, it is necessary to add an effective amount of a gelation accelerator for the formation of jelly. Examples of cations that can be used as the gelation accelerator include potassium ions and calcium ions. In the present invention, it is preferable to use potassium ions because the gel strength is increased. These can be added as salts, and specifically, those which have been approved for use as food additives, and include potassium chloride, tripotassium citrate, potassium phosphate, and calcium chloride. It is done. The cation is preferably added so as to be contained in the jelly beverage at a lower limit of preferably 0.1 mM or more, more preferably 0.2 mM or more, and an upper limit of preferably 2 mM or less, more preferably 1.5 mM or less. . The gelation accelerator may be added in any step as long as it is before the filling / sealing step. If it is less than 0.1 mM, gelation cannot be promoted, and if it exceeds 2 mM, the gel becomes too hard to exhibit the effects of the present invention, and the salty taste becomes strong, resulting in quality problems. The cation concentration in the jelly beverage can be measured by a known technique such as atomic absorption spectrophotometry. Or if you ask the Japan Food Analysis Center, you can know the cation concentration. The gelation accelerator may be added in any step as long as it is before the filling / sealing step.

  In addition to the components defined in the present specification, sugars, acids, fragrances, vitamins, pigments, antioxidants, sweeteners, acidulants, etc., as long as they are incorporated in ordinary beverages, as long as the properties of the jelly beverage are not impaired. , Emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like. These components may be added in any step as long as they are before the filling / sealing step.

<How to improve the quality of jelly>
As described above, since the gelling component can be evenly dispersed throughout the container-packed beverage solution according to the present invention, a uniform and high-quality gel can be formed. Thus, the present invention provides a method for improving the jelly quality of jelly beverages.

<Effect of the invention>
The gelling component (A), the gelling component (B), and the type, blending amount, and composition of the cation component (B) and the cation according to the present invention are set to specific conditions, so that the gelling component (B) and the solid component throughout the production process Minutes can be evenly distributed. As a result, a uniform gelled component solution can be obtained without going through the step of mixing and homogenizing the gelled component solution, which is an essential step in the past, and has excellent retention and elasticity. A container-filled jelly beverage can be obtained. Furthermore, it is possible to prevent precipitation and separation of gelled components during storage during the manufacturing process of jelly beverages, and to omit mixing and homogenizing processes. Since it is easily broken by shaking the container several times at the time of drinking while having sufficient strength to circulate, it is possible to obtain a container-filled jelly drink suitable for drinking together with the drink in a finely crushed state.

The present invention will be described more specifically, but the scope of the present invention is not limited thereto.
[Example 1] Sedimentation suppression of solid content by xanthan gum 1) When using mango puree (solid content 60 v / w%) Xanthan gum 0, 0.02, 0.04, 0.06, 0.1, and 0. 2 g of each was dissolved in about 100 ml of pure water to obtain a xanthan gum solution. The solution was mixed with 33.4 g of mango puree (solid content concentration: 60 v / w%), and the whole volume was made up to 200 ml with pure water using a graduated cylinder to prepare samples A to F. The concentrations of xanthan gum in samples A to F are 0, 0.01, 0.02, 0.03, 0.05, and 0.1 w / v%, respectively, and the solid content concentration derived from mango puree is 10 v. / V%.

  Next, these samples that entered the measuring cylinder were allowed to stand at room temperature, and the volume of the solid content after 2, 14, 18, and 24 hours was visually measured. Since the solid content in the sample is separated over time, the volume of the solid content precipitated in the graduated cylinder can be measured with the graduated cylinder scale. The results are shown in Table 1.

  In a solution containing mango puree-derived solids at 10 v / v%, precipitation of solids can be suppressed at 0.03 w / v% or more of xanthan gum, and solid contents can be increased more strongly at 0.05 w / v% or more. Precipitation could be suppressed.

  Even when xanthan gum was 0.1 w / v%, precipitation of solids was strongly suppressed, but an increase in the viscosity of the solution was confirmed. At a concentration exceeding this, it was considered that the manufacturing process such as the movement of the solution and the filling of the container would be hindered.

2) When using grapefruit pulp (solid content 50 v / w%) Xanthan gum 0, 0.01, 0.02, 0.03, and 0.05 g were dissolved in about 100 ml of pure water, respectively, to obtain a xanthan gum solution. Got. The solution was mixed with 20 g of grapefruit pulp (solid content: 50 v / w%), and the whole volume was made up to 100 ml with pure water using a graduated cylinder to prepare samples G to K. The xanthan gum concentrations of samples G to K are 0, 0.01, 0.02, 0.03, and 0.05 w / v%, respectively, and the solid content concentration derived from grapefruit pulp is 10 v / v%. .

  Next, these samples that entered the measuring cylinder were allowed to stand at room temperature, and the volume of the solid content after 2, 3, 5, and 10 hours was visually measured. Since the solid content in the sample is separated over time, the volume of the solid content precipitated in the graduated cylinder can be measured with the graduated cylinder scale. The results are shown in Table 2.

  Even in a solution containing a solid content of grapefruit pulp at 10 v / w%, the precipitation of the solid content can be suppressed at 0.03 w / v% or more of xanthan gum, and the solid content is more powerful at 0.05 w / v%. Precipitation could be suppressed.

[Example 2] Inhibition of solids separation by xanthan gum According to the formulation shown in Table 3 below, a jelly beverage containing 10 g / v% of solid content derived from mango puree (solid content 60 v / w%) in jelly Prepared. This container-packed jelly drink is filled into a metal bottle can and sterilized by heating at 80 ° C. for 20 minutes, and then naturally cooled at room temperature for a few hours to form a jelly. 2) was obtained. Sample 1 does not contain xanthan gum, and sample 2 contains 0.05% w / v xanthan gum.

As can be seen from FIG. 1, when sample 1 containing no xanthan gum was naturally cooled without passing through the mixing step, the solid content was separated and a supernatant portion was generated on the liquid surface. Sample 2 containing xanthan gum did not cause separation of solids even when left for a relatively long time, and formed a uniform jelly.
It has been clarified that by blending xanthan gum, separation of solids is suppressed for a relatively long time, and a uniform jelly can be produced.

Claims (12)

In the beverage solution, a cold water-insoluble gelling component (B) in an amount effective for dispersion of the cold water-soluble gelling component (A), and a gelling component (B) useful in the formation of jelly, the gelling component (B) A step of preparing a beverage solution in which the gelling component (A) is dissolved and the gelling component (B) is uniformly dispersed by adding at a temperature at which the gelling component does not dissolve;
The beverage solution is filled in a container and sealed, and then heated to a temperature at which the gelling component (B) dissolves to dissolve the gelling component (B) to obtain a containerized beverage solution, or Heating the beverage solution to a temperature at which the gelling component (B) dissolves, dissolving the gelling component (B), filling the container and sealing it to obtain a containerized beverage solution; and Including a step of obtaining a container-packed jelly beverage by lowering the container-packed beverage solution to a temperature effective for formation of the jelly to form a jelly,
A method for producing a containerized jelly beverage.   The production method according to claim 1, wherein the gelling component (A) is added to the beverage solution and dissolved, and then the gelling component (B) is added.   The production method according to claim 1 or 2, wherein an effective amount of a cation for forming a jelly is added in a step prior to the step of obtaining a container-packed beverage solution.   The manufacturing method of any one of Claims 1-3 in which a container jelly drink contains 0.03-0.1 w / v% of a gelatinization component (A).   The manufacturing method of any one of Claims 1-4 in which a container-packed jelly drink contains 0.03 w / v% or more and 0.5 w / v% or less gelling component (B).   The manufacturing method of any one of Claims 1-5 whose gelling component (A) is xanthan gum.   The gelling component (B) is selected from one or more of the group consisting of κ-carrageenan, ι-carrageenan, locust bean gum, glucomannan, native gellan gum, and dextrose. 2. The production method according to item 1.   The manufacturing method of any one of Claims 1-7 in which a drink solution contains solid content.   The production method according to claim 8, wherein the solid content is 10 to 30 v / v% and contained in a container-filled jelly beverage.   The manufacturing method of Claim 8 or 9 whose solid content is a pulp derived from a fruit.   A jelly-containing beverage produced by the production method according to any one of claims 1 to 10.   A method for improving the jelly quality of a jelly beverage, comprising adding a cold water easily soluble gelling component (A) and a cold water insoluble gelling component (B) to a beverage solution.