JP2012024081A - Jelly drink containing high amount of solid content - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a jelly drink which contains a solid content with a high concentration and method for manufacturing the same.SOLUTION: A quality gel in which a highly concentrated solid content is uniformly dispersed is formed by: including a jelly formed by effective amounts, to form a jelly, of gelling components (A) glucomannan, (B) locust bean gum, and (C) carrageenan and a gelling promoting agent; and setting types, compounding ratios and concentrations of a gelling promoting agent and gelling components to specific conditions.

Description

  The present invention relates to a solid content-rich jelly beverage and a method for producing the same.

  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. Disclosed is a method for producing a carbon dioxide-containing jelly beverage, which comprises uniformly dispersing and enclosing carbon dioxide, filling and sealing the container, and cooling after heat sterilization.

  JP-A-2007-236299 (Patent Document 2) mixes kappa-carrageenan and locust bean gum as gel main components and a gelling agent not containing agar into a beverage raw material liquid, and contains carbon dioxide gas therein. Filled and sealed in a container, then heat-treated at 70 to 80 ° C. for 10 to 20 minutes to melt the gelling agent, mix and homogenize, and then cool, containing carbon dioxide containing soft jelly in a sealed container Disclosed is a method for producing a beverage. 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. Sealing by using a very small amount of gelling agent of less than 3% (w / v), filling the container with a carbon dioxide gas-containing beverage and sealing, then heating at 70-80 ° C. to melt the gelling agent Manufacture of soft jelly drink containing carbon dioxide gas in a sealed container of the type that shakes the container several times and crushes the jelly, then drains it from the container and drinks it, or inserts a straw into the container and sucks it to drink A suitable formulation and manufacturing method is disclosed.

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

  The jelly-containing beverages disclosed in Patent Documents 1 to 4 are beverages that do not contain solids, have a low concentration, or contain carbon dioxide, and enjoy a refreshing and refreshing feeling with a refreshing taste. In addition, most of the jelly beverages that are filled in containers such as pouches that are currently on the market and that are sucked from the mouthpiece are refreshing with no-fruit juice or low-concentration juice, such as sports drinks and nutritional drinks. is there. In order to give such a conventional jelly beverage a rich taste and a moist texture, it is conceivable to contain a concentrated liquid containing a large amount of solids in the jelly.

  When producing a jelly beverage that contains a large amount of solid content in the jelly, the gel network is not sufficiently constructed by the solid content and is divided, so the jelly has strength and elasticity that does not break the jelly during the distribution process. Hard to get. Moreover, in order to enjoy it as a jelly drink, it is necessary that the jelly collapses during drinking and can be easily taken together with the drink. Furthermore, if the solid content is large, it may precipitate and separate in the beverage during the manufacturing process, making it difficult to uniformly fill the container, or the resulting jelly may not contain the solid content uniformly. .

  In order to deal with such problems, the present invention easily breaks up finely by shaking the container several times while containing a solid content at a high concentration and having shape retention and elasticity that do not break in the distribution process. A containerized jelly beverage is provided that contains a jelly that can be drinkable with the beverage. The solid content in the jelly is uniformly dispersed. Moreover, the manufacturing method of this container jelly drink is provided.

  In view of the above circumstances, the present inventor has paid attention to conditions for forming a gel. As a result of intensive studies, the gelling component and cation type, blending amount, and composition are made into specific conditions, so that the solid content is contained at a high concentration and excellent in shape retention, elasticity, and uniformity. The present invention was completed by successfully forming a gel.

The present invention provides the following.
(1) A gelling component in an effective amount for jelly formation (A) glucomannan, (B) locust bean gum, and (C) carrageenan, and a jelly formed by a gelling accelerator,
The jelly contains a solid content,
Containerized jelly drink.

(2) Gelling components (A), (B), and (C) are as follows:
0.05 w / v% ≦ (A) ≦ 0.08 w / v%;
0.06 w / v% ≦ (A) + (B) ≦ 0.1 w / v%; and
0.4 ≦ ((A) + (B)) / (C) ≦ 1.5;
And a cation as a gelation accelerator at 0.1 mM or more,
(1) The container-filled jelly-containing beverage.

(3) The beverage with a container jelly according to (1) or (2), containing a solid content of 10 to 30 v / w%.
(4) The container-packed jelly drink according to any one of (1) to (3), wherein the solid content is pulp derived from fruit or sao.

(5) The container-packed jelly drink according to any one of (1) to (4), wherein the pH is 3.2 or more and 4.0 or less.
(6) Further gelling component (D) xanthan gum is as follows:
0.03 w / v% ≦ (D) ≦ 0.1 w / v%
The container-packed jelly drink according to any one of (1) to (5),

(7) The container-packed jelly drink according to any one of (1) to (6), which contains alcohol at a frequency of 1 to 20 v / v%.
(8) A suspension containing gelling component (A) glucomannan, (B) locust bean gum, (C) carrageenan, and solids in an amount effective for the formation of jelly at a temperature at which the gelling component does not dissolve. Preparing step;
Adding to the suspension an effective amount of a gelling agent to form a jelly;
After the container containing the gelation accelerator is filled and sealed, the gelation components (A) to (C) are heated to a temperature at which the gelation components (A) to (C) are dissolved. The gelled components (A) to (C) were dissolved by dissolving or raising the temperature of the suspension containing the gelation accelerator to a temperature at which the gelled components (A) to (C) are dissolved. After filling the container and sealing it,
Obtaining a container-packed beverage solution; and lowering the container-packed beverage solution to a gelling effective temperature to form a jelly, thereby obtaining a container-packed jelly beverage;
A method for producing a containerized jelly beverage.

(9) The concentration of the gelled components (A), (B), and (C) in the container-packed jelly beverage is represented by the following formula:
0.05 w / v% ≦ (A) ≦ 0.08 w / v%;
0.06 w / v% ≦ (A) + (B) ≦ 0.1 w / v%; and
0.4 ≦ ((A) + (B)) / (C) ≦ 1.5;
Preparing a suspension to satisfy
Add cations as gelling promoter at 0.1 mM or higher;
The manufacturing method as described in (8).

(10) In any step prior to the step of obtaining the container-packed beverage solution, xanthan gum is used as the gelling component (D).
0.03 w / v% ≦ (D) ≦ 0.1 w / v%
Add it to be contained in a jelly drink packed in a container,
(8) The manufacturing method as described in (9).

  The present invention is a container-packed jelly beverage, wherein a jelly containing a high concentration of solid content uniformly in the jelly can be easily broken down and drunk together with the beverage while having shape retention and elasticity. The beverage is provided.

<Container jelly beverage>
The container-packed jelly drink referred to in this specification refers to a drink having a jelly structure in which solid content is uniformly dispersed in a container. The beverage is not particularly limited as long as it is normally drinkable, and examples thereof include fruit juice beverages, tea beverages, coffee beverages, fruit liquors, various alcoholic beverages, and mixtures thereof. The concentration of the solid content in the jelly beverage is preferably in a range where the lower limit is preferably 10 v / v% or more, and the upper limit is 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 density | concentration of the solid content contained in the raw material used for manufacture of a container jelly drink is measured as follows. The raw material accurately 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 raw material measured in advance, and the percentage is defined as the solid content concentration (v / w%) contained in the raw material. For example, when 1.8 ml of precipitate is obtained by centrifuging 3.0 g of the raw material under the above conditions, the solid content is 1.8 (ml) ÷ 3.0 (g) × 100 = 60. (V / w%). When a raw material containing a solid content is added to a beverage, a value obtained by dividing the product of the concentration of the solid content in the raw material and the added amount of the raw material by the volume of the beverage is the solid content in the beverage (v / v% ). For example, when 200 g of a raw material containing 60 (v / w%) solid content is added to 1000 ml of beverage, the solid content in the beverage is 60 (v / w%) × 200 (g) ÷ 1000 (ml ) = 12 (v / v%). In the case of measuring the concentration of solid content in the container-packed jelly beverage, it can be measured in the same manner. 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 a gelling agent, and then the solid content is measured by the method described above. 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 fruits, vegetables, and other plant-derived components. It is. As the size, a fine one of 1 to 2 mm or less is 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 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 pear (Japanese pear, pear, etc.); apples; 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. In another embodiment, the solid content concentration of the jelly puree containing peach 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. Can be any range of 20 v / v% or less. In this specification, the container-packed jelly drink of this invention may be called high solid content jelly drink.

  The container-packed jelly drink 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.

  In the present invention, (A) glucomannan, (B) locust bean gum, and (C) carrageenan (respectively (A), (B), (C), or gelling component (A) ), (B), and (C) may be blended so as to satisfy the following three conditions to produce a jelly of the desired quality including solids. be able to.

0.05 w / v% ≦ (A) ≦ 0.08 w / v%;
0.06 w / v% ≦ (A) + (B) ≦ 0.1 w / v%; and 0.4 ≦ ((A) + (B)) / (C) ≦ 1.5.

  First, the lower limit of (A) is preferably 0.05 w / v% or more, more preferably 0.055 w / v% or more, and the upper limit is preferably 0.08 w / v% or less, more preferably 0.075 w / v. % Can be contained in the jelly beverage within a range of 1% or less. If it is lower than 0.05 w / v%, it will be in the form of jelly, but its shape retention is weak and it will easily collapse, so it will be difficult to circulate while maintaining the shape of the jelly in a container-packed form. If it is higher than 0.08 w / v%, the gel becomes too hard and the jelly cannot be broken even if the container is shaken.

  The concentration of (B) can be set in relation to (A) according to the target jelly quality. That is, the lower limit of the total concentration of (A) and (B) ((A) + (B)) is preferably 0.06 w / v% or more, more preferably 0.07 w / v% or more, and the upper limit is preferable. May be any range of 0.1 w / v% or less, more preferably 0.09 w / v% or less. If it is lower than 0.06 w / v%, the shape retention of the jelly is similarly weakened and easily collapses. If it is higher than 0.1 w / v%, the gel becomes too hard.

  Further, (C) can give the jelly easy to collapse when the container is shaken several times, while giving sufficient shape retaining property to keep the shape of the jelly in the container. it can. The density of (C) can be set in relation to (A) + (B). That is, the ratio ([(A) + (B)] / (C)) obtained by dividing (A) + (B) by (C) is preferably at least 0.4, more preferably at least 0.5. The upper limit is preferably 1.5 or less, and more preferably 1.4 or less. When this ratio is lower than 0.4, the jelly is difficult to collapse, and when it is higher than 1.5, it may be easily collapsed.

As one aspect, the concentration of the gelled components (A) to (C) in the container-filled jelly beverage containing 10-30 v / v% solid content derived from mango puree is:
(A) is any range in which the lower limit is preferably 0.05 w / v% or more, more preferably 0.06 w / v% or more, and the upper limit is preferably 0.08 w / v% or less;
(A) + (B) has a lower limit of preferably 0.06 w / v% or more, more preferably 0.07 w / v% or more, and an upper limit of preferably 0.1 w / v% or less, more preferably 0.08 w. Any range of / v% or less; and [(A) + (B)] / (C), the lower limit is preferably 0.4 or more, more preferably 0.5 or more, and the upper limit is preferably 1.5. Or less, more preferably any range of 1.0 or less;
It can be.

In another embodiment, the concentrations of the gelled components (A) to (C) in the container-filled jelly beverage containing 10 to 30 v / v% solid content derived from peach puree are:
(A) is any range in which the lower limit is preferably 0.05 w / v% or more, more preferably 0.06 w / v% or more, and the upper limit is preferably 0.08 w / v% or less;
(A) + (B) has a lower limit of preferably 0.06 w / v% or more, more preferably 0.07 w / v% or more, and an upper limit of preferably 0.1 w / v% or less, more preferably 0.08 w. Any range of / v% or less; and [(A) + (B)] / (C), the lower limit is preferably 0.4 or more, more preferably 0.5 or more, and the upper limit is preferably 1.5. Or less, more preferably any range of 1.0 or less;
It can be.

  Carrageenan is an extract of red algae, and it is known that there are three types of kappa (κ), iota (ι), and lambda (λ) due to properties such as solubility in water. Κ-carrageenan and ι-carrageenan which are insoluble in cold water can be preferably used.

  The container-packed jelly beverage of the present invention is a xanthan gum (simply (D), which can be dissolved relatively easily in cold water at 20 ° C. or lower as a gelling component in addition to the gelling component as described above. Or a gelling component (D)).

  (D) can be contained in a container-filled jelly beverage having a lower limit of 0.03 w / v% or more, preferably 0.05 w / v% or more, and an upper limit of 0.1 w / v% or less. . By adding (D) at such a concentration, it is possible to suppress the gelling components (A) to (C) and precipitation of solids and uniformly disperse them. Separation hardly occurs even when the solution is stored, and the container can be easily filled, and the step of mixing and homogenizing after dissolving the gelled component is unnecessary, which is preferable. Moreover, the completed jelly is preferable at the point from which it becomes a high quality jelly without the nonuniformity of a component. When (D) is less than 0.03 w / v%, precipitation of (A) to (C) and solid content cannot be sufficiently suppressed in the production process, and if it exceeds 0.1 w / v% This is not preferable because the production may be hindered by the increase in viscosity, which makes it difficult to fill the container.

  The container-packed jelly beverage of the present invention requires an effective amount of cations for jelly formation as a gelation accelerator. Examples of the cation include potassium ion and calcium ion. In the present invention, it is preferable to use potassium ion because the gel strength increases. 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 concentration in the jelly beverage of the present invention is preferably in the range of 0.1 mM or more, more preferably 0.2 mM or more as the lower limit, preferably 2 mM or less, more preferably 1.5 mM or less as the upper limit. Can do. When the cation concentration is lower than 0.2 mM, the jelly may not be solidified. When the cation concentration is higher than 2 mM, the jelly may become too hard, and the salty quality may increase to deviate from the design quality of the flavor. 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 jelly beverage of the present invention is preferably adjusted to 3.2 or more with the pH as the lower limit. A pH lower than 3.2 is not preferable because the jelly is hardly solidified. The upper limit is preferably adjusted to 4.0 or less. Although jelly can be formed even if it exceeds 4.0, heating conditions exceeding 90 ° C. may be required to sterilize highly heat-resistant microorganisms that can grow in the neutral range, and the gel breaks down. This is not preferable because it causes deterioration of quality of jelly and jelly. The pH can be adjusted by appropriately combining organic acids and salts thereof used in normal beverage production.

  Furthermore, the jelly beverage of the present invention is a saccharide, acid, flavor, vitamin, pigment, antioxidant, etc., as long as it does not impair its properties, in addition to the components defined in this specification. , Sweeteners, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like may be incorporated.

<Method for producing container-packed jelly beverage>
The manufacturing method of the solid content high content jelly drink of this invention is demonstrated below.
A step of preparing a suspension comprising a gelling component and a beverage solution containing a solid content Gelling component (A) Glucomannan, (B) Locust bean gum, (C) Carrageenan, and a solid content are mixed to drink A suspension consisting of the solution is prepared. The solid content is pulp contained in fruit juice or food additive pulp, and the lower limit is 10 v / v% or more, the upper limit is 18 v / v% or less, preferably 15 v / v% or less, and the container-packed jelly beverage To be contained in

The gelling components (A) to (C) are added in an effective amount for forming a jelly. The effective amount for the formation of jelly means an amount necessary to give the desired quality to the container jelly beverage of the present invention. Specifically, the gelled components (A), (B), (C) Means that the concentration in the container jelly beverage satisfies the following three conditions:
0.05 w / v% ≦ (A) ≦ 0.08 w / v%;
0.06 w / v% ≦ (A) + (B) ≦ 0.1 w / v%; and
0.4 ≦ ((A) + (B)) / (C) ≦ 1.5.

  In addition, the gelling components (A), (B), (C) and the solid content in the suspension are uniformly dispersed, and the gelling component (D) is effective in suppressing precipitation. Xanthan gum may be added. Such an amount is preferably a jelly stuffing in a range where 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. It is the amount contained in the beverage.

  The temperature in this step is a temperature at which the gelling components (A), (B), and (C) do not dissolve, preferably 40 ° C. or lower. Moreover, it is preferable that pH of this solution is 3.5-4.0. If the pH is lower than 3.5, gel formation becomes difficult. If the pH is higher than 4.0, heating conditions exceeding 90 ° C. are required to sterilize heat-resistant microorganisms that can grow in the neutral range. This is not preferable because it causes gel breakage and jelly quality deterioration. The gelling component (D) may be added simultaneously with the gelling components (A), (B), (C), or may be added first. In this step, only the gelling component (D) is dissolved in the beverage solution, so that the gelling components (A), (B), (C), and the solid content are uniformly in the suspension of the beverage solution. By dispersing and suppressing their precipitation, it is possible to obtain a high-quality container-packed jelly beverage in which the solid content is finally uniformly dispersed. In addition, even if the jelly beverage solution is stored for a long time in the manufacturing process, it is difficult to separate, and it is easy to fill the container, and there is also an advantage that a step of mixing and homogenizing after dissolving the gelled component becomes unnecessary. is there.

A step of filling a container with a suspension comprising a gelling component (A) to (C) prepared in the previous step of obtaining a container-packed beverage solution and a beverage solution containing a solid content, and sealing the container (filling -Gelling component (A), (B) by passing through a sealing step) and a step (temperature raising / dissolving step) in which the temperature is raised and the gelling components (A), (B), (C) are dissolved. , (C) can be obtained in a container-packed beverage solution. When the above-mentioned effective amount of the gelling component (D) is included, it can be a container-packed beverage solution in which the gelling components (A), (B), (C), and the solid content are uniformly dispersed throughout. . That is, a process for mixing and homogenizing the containerized beverage solution is not necessary.

  The container-packed beverage solution referred to in this specification is obtained by raising the temperature of a suspension composed of the gelled components (A) to (C) obtained in the previous step and a beverage solution containing a solid content. A solution that is filled and sealed in a container.

  Containers used in the filling / sealing process can be containers of various forms and materials such as bottles, cans, paper, and PET bottles, but the jelly beverage of the present invention contains solids at a high concentration. In view of the 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 a treatment 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, when the heating / dissolving process also serves as a heat sterilization process, if the filling / sealing process is performed first, there is no need to repeat the heating, so quality deterioration is prevented and the manufacturing process is simplified. be able to. In the present invention, the temperature raising / dissolution step can also serve as a heat sterilization treatment.

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 temperature reduction, the container-packed beverage solution may be actively cooled by a cooling device or the like, or the temperature rise process may be stopped and the liquid temperature may be lowered to room temperature by natural heat dissipation.

  In the above-mentioned method for producing a jelly beverage, it is necessary to add a cation as a gelation accelerator. The cation can be added as a salt. Specifically, any cation that is approved for use as a food additive may be used, and examples thereof include potassium chloride, potassium citrate, potassium phosphate, and calcium chloride. . The cation is added so as to be contained in the jelly beverage in a range of preferably 0.1 mM or more, more preferably 0.15 mM or more as the lower limit, preferably 2 mM or less, more preferably 1.5 mM or less as the upper limit. . 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 this specification, sugars, acids, flavoring agents, vitamins, pigments, antioxidants, sweeteners, sourness as well as the ingredients defined in this specification may be used as long as the properties of the jelly beverage are not impaired. Additives, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like may be incorporated. These components may be added in any step as long as they are before the filling / sealing step.

<Effect of the invention>
By making the blending amount and concentration of the gelling components (A), (B), (C), and cations into specific conditions, the solid component is contained at a high concentration, and excellent in shape retention and elasticity. A gel can be formed. The jelly prepared in this way is strong enough to be distributed in the market in the form of a container, but easily collapsed by shaking the container several times during drinking. It can be set as the container jelly drink suitable for drinking. Furthermore, by adding the gelling component (D) at a specific concentration, it is possible to obtain a good jelly containing a uniform solid content, and preventing precipitation / separation during storage during the production process, mixing -The homogenization process can be omitted. Such a container-packed jelly beverage cannot be obtained by applying the prior art.

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 then the whole volume was made up to 200 ml with pure water with 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 then the whole volume was made up to 100 ml with pure water with 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 / v%, the precipitation of the solid content can be suppressed at 0.03 w / v% or more of xanthan gum, and the solid content can be increased more strongly at 0.05 w / v%. Precipitation could be suppressed.

[Example 2] Effect of glucomannan In accordance with the composition table of Table 3 below, insoluble solid content derived from mango puree (solid content 60 v / w%) in the jelly was 10 v / v%, (A) glucomannan concentration was 0, Containerized jelly beverages containing 0.04, 0.06, 0.09 w / v% were prepared. This container-packed jelly drink was filled into a metal bottle can, subjected to heat sterilization at 80 ° C. for 20 minutes, and quickly cooled in running water to obtain a container-packed jelly drink (Samples 1 to 4).

The properties of the prepared container jelly were evaluated from the viewpoints of the jelly solidity (shape retention), the elasticity of the jelly, the ease of collapse when shaken, and the ease of throat soaking.
The degree of jelly solidity (shape retention) was evaluated by the hardness of the jelly when the container was opened. If the jelly is hardened and does not come out of the container when the container is opened and inverted without shaking, ○, the jelly is not solid enough and a partially liquid solution comes out △, when the jelly is not hardened at all and the solution comes out as it is, it was marked with ×.

  The elasticity of the jelly was evaluated when it was lightly touched with a finger. ○ If the finger sinks slightly on the surface of the jelly and does not collapse when touched lightly, △ if the finger does not bite into the surface of the jelly or sticks in the jelly, it is hard and does not feel any elasticity, or it collapses easily When it ended up, it was set as x.

  The ease of collapsing when the jelly was vigorously shaken was evaluated by visually observing the degree of jelly crumbled after the container was closed and shaken vigorously 5 times to open the jelly. When the jelly was sufficiently finely crushed, it was indicated as “◯”, when the jelly was not sufficiently crushed and a small amount of jelly lumps having a size of several centimeters was mixed, Δ was indicated.

The goodness of throat was evaluated by sensory evaluation with two trained specialized panels who simultaneously consumed broken jelly and beverage. In the case where the jelly can be drunk smoothly together with the beverage, ○, in the case where a small amount of jelly lump is mixed and can be used at the time of drinking, △, and in the case where the jelly lump is held in the throat and is inconvenient for drinking, it is marked as x.
The results are shown in Table 4.

  Sample 1 that does not contain glucomannan has shape retention due to the effects of other gelling ingredients, but it collapses with a slight impact and is not at all suitable for use as a jelly-packed jelly beverage. Sample 2 in which the concentration of glucomannan is 0.04 w / v% is not suitable for use as a container-packed jelly beverage because the jelly does not solidify sufficiently and is easily broken. Sample 4 in which the concentration of glucomannan is 0.09 w / v% is too hard to be crushed and does not collapse even when shaken, and does not become a jelly that can be swallowed with a beverage. Only sample 3 with a glucomannan concentration of 0.06 w / v% is a jelly drink with a good throat that has a good balance of jelly mass, elasticity, and ease of breaking when shaken. It was done.

This indicates that it is necessary to use glucomannan at a specific concentration in order to form a good jelly.
[Example 3] Effect of cation on formation of jelly According to the blending table of Table 5 below, a container-packed jelly beverage containing 10 v / v% insoluble solids derived from mango puree (solid content 60 v / w%) in the jelly Prepared.

  The properties of the prepared container jelly beverages were evaluated from the viewpoints of the jelly solidity (shape retention), the elasticity of the jelly, the ease of breaking when shaken, and the ease of throat soaking. The results are shown in Table 6.

  Comparing samples 5 and 6 which are exactly the same except for the potassium ion concentration derived from tripotassium citrate, such as the amount of solids and the blending ratio of the gelled component, the sample 6 containing no potassium ions is not sufficiently solidified, It became clear that it collapsed easily and could not be made into a container-packed jelly drink. This indicates that cations are necessary for the formation of jelly.

[Example 4] Amount of solid content According to the formulation table in Table 7 below, a jelly beverage containing 12 to 18 v / v% insoluble solid content derived from mango puree (solid content 60 v / w%) was prepared in the jelly. did.

  The properties of the prepared container jelly beverages were evaluated from the viewpoints of the jelly solidity (shape retention), the elasticity of the jelly, the ease of breaking when shaken, and the ease of throat soaking. The results are shown in Table 8.

Even when the solid content was 12 to 18 v / v%, a good jelly could be produced without any problem, and a container-packed jelly beverage having the effects of the present invention could be obtained.
[Example 5] Effect of blending ratio of gelling agent According to the blending table in Table 9 below, a jelly pure beverage (solid content 50 v / w%) contained in jelly was prepared. At this time, (A) glucomannan concentration, (B) locust bean gum concentration, and (C) κ-carrageenan concentration were adjusted as shown in Table 10. (A) + (B) are all 0.06 w / v% or more and 0.1 w / v% or less, but ((A) + (B)) / (C) is less than 0.4, 1.5 and above were also prepared. The suspension having such a composition was filled in a transparent glass bottle, subjected to heat sterilization at 80 ° C. for 20 minutes, and quickly cooled in running water to obtain a container-filled jelly beverage (samples 10 to 24).
At this time, the insoluble solid content was 15 v / v%, the alcohol content was 5 v / v%, the potassium ion concentration was 20 mM, and the pH was 3.6.

  The properties of the prepared container jelly were evaluated from the viewpoints of jelly solidity (shape retention), elasticity of the jelly, ease of collapse when the jelly was vigorously shaken 5 times, and good throat stuffing. Each item was evaluated according to the method described in Example 1. The results are shown in Table 11.

Samples satisfying 0.4 ≦ ((A) + (B)) / (C) ≦ 1.5 (No. 11 to 13, No. 16 to 18 and No. 21 to 23) are all items of sensory evaluation. Showed good quality.
In particular, samples satisfying 0.5 ≦ ((A) + (B)) / (C) ≦ 1.0 (Nos. 12, 17 and 22) were shaken with firm shape retention and elasticity. Sometimes it crumbled finely and uniformly, and when it was drunk, it became a jelly drink with a good throat.
On the other hand, the samples (Nos. 14, 19 and 24) in which ((A) + (B)) / (C) <0.4 tend to be too hard for the jelly and do not collapse sufficiently even if shaken. (Nos. 19 and 24), even if it collapsed, a large lump of jelly was formed and the throat was worse (No. 14), and it could not be said that the effects of the present invention were sufficiently exhibited. In addition, samples (No. 10, 15 and 20) satisfying 1.5 <((A) + (B)) / (C) have problems in shape retention and elasticity and cannot form jelly ( No. 10 and 15) Even when the jelly was formed, it was considerably soft and had poor elasticity with no elasticity (No. 20), and it could not be said that the effects of the present invention were sufficiently exhibited.

  From the above results, in order to obtain a good jelly drink capable of exhibiting the effects of the present invention, the concentration of each gelling agent of (A) glucomannan, (B) locust bean gum, and (C) κ-carrageenan is 0. .4 ≦ ((A) + (B)) / (C) ≦ 1.5, more preferably 0.5 ≦ ((A) + (B)) / (C) ≦ 1.0 It was shown that it was necessary.

Claims (10)

A gelling component (A) glucomannan, (B) locust bean gum, and (C) carrageenan, and a jelly formed by a gelling accelerator,
The jelly contains a solid content,
Containerized jelly drink. Gelling components (A), (B), and (C) are as follows:
0.05 w / v% ≦ (A) ≦ 0.08 w / v%;
0.06 w / v% ≦ (A) + (B) ≦ 0.1 w / v%; and 0.4 ≦ ((A) + (B)) / (C) ≦ 1.5;
And a cation as a gelation accelerator at 0.1 mM or more,
A beverage with a container-filled jelly according to claim 1.   The container-filled jelly-containing beverage according to claim 1 or 2, comprising a solid content of 10 to 30 v / w%.   The container-packed jelly drink according to any one of claims 1 to 3, wherein the solid content is a fruit-derived pulp or saury.   The container-packed jelly drink according to any one of claims 1 to 4, wherein the pH is 3.2 or more and 4.0 or less. Further gelling component (D) xanthan gum is as follows:
0.03 w / v% ≦ (D) ≦ 0.1 w / v%
The container-packed jelly drink according to any one of claims 1 to 5, which is contained in   The container-packed jelly drink according to any one of claims 1 to 6, comprising alcohol at a frequency of 1 to 20 v / v%. A step of preparing a suspension containing an effective amount of gelling component (A) glucomannan, (B) locust bean gum, (C) carrageenan, and solids at a temperature at which the gelling component does not dissolve ;
Adding a gelling accelerator in an amount effective to form a jelly to the suspension;
After the container containing the gelation accelerator is filled and sealed, the gelation components (A) to (C) are heated to a temperature at which the gelation components (A) to (C) are dissolved. The gelled components (A) to (C) were dissolved by dissolving or raising the temperature of the suspension containing the gelation accelerator to a temperature at which the gelled components (A) to (C) are dissolved. After filling the container and sealing it,
Obtaining a container-packed beverage solution; and lowering the container-packed beverage solution to a gelling effective temperature to form a jelly, thereby obtaining a container-packed jelly beverage;
A method for producing a containerized jelly beverage. The concentration of the gelled components (A), (B), and (C) in the container jelly beverage is represented by the following formula:
0.05 w / v% ≦ (A) ≦ 0.08 w / v%;
0.06 w / v% ≦ (A) + (B) ≦ 0.1 w / v%; and 0.4 ≦ ((A) + (B)) / (C) ≦ 1.5;
Preparing a suspension to satisfy
Add cations as gelling promoter at 0.1 mM or higher;
The manufacturing method according to claim 8. In any step prior to the step of obtaining a container-packed beverage solution, xanthan gum is used as the gelling component (D).
0.03 w / v% ≦ (D) ≦ 0.1 w / v%
Add it to be contained in a jelly drink packed in a container,
The manufacturing method of Claim 8 or 9.