JP2012065610A - Jelly-containing beverage loaded in container to be heated for sale, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage loaded in a container to be heated for sale, excellent in the heat insulation property and having a jelly-like texture, a method for producing the beverage, a method for suppressing decline of the product temperature, and a method for retaining the texture.SOLUTION: The jelly-containing beverage loaded in the container to be heated for sale contains jelly gelled by a gelling agent, and calcium in the quantity of 0.024-0.095 times of the quantity of the gelling agent based on the mass. The remaining solid content after passing through 20 meshes at 60°C is preferably 20-90 mass% of the jelly-containing beverage. The jelly is preferably gelled fruit juice or a composition containing fruit juice. The viscosity of the jelly-containing beverage at 60°C is preferably 10-700 mPa s.

Description

  The present invention relates to a beverage containing a container-filled jelly premised on warm sales, a method for producing the beverage, a method for suppressing a decrease in product temperature, and a method for maintaining the texture.

  In recent years, due to diversification of beverage preferences, fruit juice beverages packed in containers have been sold in a heated state, and are often sold especially in winter. However, these container-packed fruit juice beverages for sale for sale are in a warmed state at a predetermined temperature (generally around 60 ° C.) at the time of sale. The temperature may have dropped. Such a temperature drop problem is likely to occur particularly when the temperature is low.

  By the way, in recent years, jelly as a beverage or a beverage containing jelly has become widespread. Examples of these jelly-containing beverages include those that are packed in a pouch with a spout, etc. and squeezed and drink (Patent Document 1 etc.), those that are packed in containers such as cans, and drink after being shaken a predetermined number of times. Yes (Patent Document 2 etc.). The former jelly-containing beverage is preferred to have a good texture over the throat, and the latter jelly-containing beverage has a texture with a predetermined size lump (the size of the lump changes according to the number of shakes). Is preferred.

JP-A-2005-270105 JP 2002-291453 A

  However, conventional jelly-containing beverages are refrigerated or drunk at room temperature, and are not drunk after being heated. Moreover, when the drink containing jelly until now is heated as it is, jelly will collapse | crumble and viscosity will fall and it is thought that the food texture preferable as jelly cannot be obtained.

  On the other hand, in addition to fruit juice drinks, urine drinks and corn potage drinks are known as container-packed drinks that are heated and sold. However, these beverages do not have a texture like the jelly-containing beverages described above.

  Then, this invention aims at providing the container-packed drink for warm sales which is excellent in heat retention and has the texture of jelly, the manufacturing method of the said drink, the method for suppressing a fall in article temperature, and the texture holding method. .

  In order to achieve the above-mentioned object, first, the present invention is a beverage containing a jelly package for heating sale containing a jelly gelled by a gelling agent, and is based on the mass of the gelling agent. A beverage containing heated jelly-filled jelly, characterized by containing 0.024 to 0.095 times the amount of calcium, is provided (Invention 1).

  In the said invention (invention 1), it is excellent in heat retention (product temperature fall-inhibiting performance), and the texture of the jelly of moderate hardness even in the heated state because the calcium content is in the above range. Is obtained.

  In the said invention (invention 1), it is preferable that the amount of solid content which remains when it passes 20 mesh at 60 degreeC is 20-90 mass% of the said drink containing a jelly (invention 2).

  In the said invention (invention 1 or 2), it is preferable that the said jelly is what gelatinized the composition containing fruit juice or fruit juice (invention 3).

  In the said invention (invention 1-3), it is preferable that the viscosity in 60 degreeC of the said drink containing a jelly is 10-700 mPas * s (invention 4).

  The jelly-containing beverage according to the above invention (Inventions 1 to 4) is preferably filled in a PET container (Invention 5).

  In the said invention (invention 1-5), it is preferable that a container capacity | capacitance is 220-600 mL (invention 6).

  2ndly, this invention is a manufacturing method of the container-filled jelly drink for heating sale containing the jelly gelatinized by the gelatinizer, Comprising: It is 0.024- on a mass basis with respect to the quantity of the said gelatinizer. Provided is a method for producing a beverage containing a jelly package for warming sales, characterized by containing 0.095 times the amount of calcium (Invention 7).

  In the said invention (invention 7), it is preferable to adjust a viscosity so that the viscosity at 60 degreeC of the said drink containing a jelly may be 10-700 mPas * s (invention 8).

  Thirdly, the present invention is a method for suppressing a decrease in product temperature of a beverage containing a jelly package for heating sale containing a jelly gelled by a gelling agent, and is 0 on a mass basis with respect to the amount of the gelling agent. Provided is a method for suppressing a decrease in product temperature of a beverage containing a jelly package for heating sale, characterized by containing .024 to 0.095 times the amount of calcium (Invention 9).

  In the said invention (invention 9), it is preferable to adjust a viscosity so that the viscosity at 60 degreeC of the said drink containing jelly may be 10-700 mPas * s (invention 10).

  Fourthly, the present invention is a method for maintaining the texture of a beverage containing a jelly package for warming sales containing jelly that has been gelled with a gelling agent, wherein the amount of the gelling agent is 0.00 on a mass basis. Provided is a texture-holding method for a beverage containing a jelly-packed jelly for warming sales, characterized by containing 024 to 0.095 times the amount of calcium (Invention 11).

  In the said invention (invention 11), it is preferable to adjust a viscosity so that the viscosity at 60 degreeC of the said drink containing jelly may be 10-700 mPas * s (invention 12).

  ADVANTAGE OF THE INVENTION According to this invention, it is excellent in heat retention (product temperature fall suppression performance), and can provide the container-packed drink for heating sales which has the texture of jelly.

It is a graph which shows the result of a temperature fall test (Test Example 1). It is a graph which shows the result of a temperature fall test (Test Example 5). It is a graph which shows the result of a temperature fall test (Test Example 5). It is a graph which shows the result of a temperature fall test (Test Example 6). It is a graph which shows the result of a temperature fall test (Test Example 6). It is a graph which shows the result of a temperature fall test (Test Example 6).

Hereinafter, embodiments of the present invention will be described.
A jelly-containing beverage of a container-filled jelly for warming sale according to the present embodiment (hereinafter sometimes simply referred to as “beverage containing jelly”) is a beverage containing a jelly gelled by a gelling agent, It contains a gelling agent and calcium as essential components, and preferably contains fruit juice or a gelled composition containing fruit juice.

  Note that the jelly-containing beverage according to the present embodiment may be composed of only the jelly part, or may be composed of the jelly part and the liquid part.

  Examples of the gelling agent include gelatin, pectin, agar, carrageenan, xanthan gum, locust bean gum, gellan gum, guar gum, tara gum, tamarind gum, carboxymethylcellulose, alginate, curdlan, glucomannan and the like. These can be used alone or in admixture of two or more. Among the gelling agents, pectin, carrageenan, xanthan gum, gellan gum, or alginate is preferable from the viewpoint of reactivity with calcium.

  The jelly-containing beverage according to this embodiment can obtain a jelly content by containing a gelling agent, and has a predetermined solid content and viscosity even in a heated state. Thereby, the said jelly containing drink improves heat retention property to some extent compared with a drink with a low viscosity, for example, the conventional packed fruit juice drink for heating sale.

  Calcium is usually contained as a calcium salt or calcium ion. As the calcium salt, for example, calcium lactate, calcium gluconate, calcium pantothenate and the like are not particularly limited as long as they can be used as food ingredients, but from the aspect of flavor quality, calcium lactate or calcium gluconate is preferable, Calcium lactate is particularly preferred. Moreover, the calcium content contained in fruit juice may be sufficient as calcium.

  The calcium content (calculated in terms of calcium when a calcium salt is blended) is required to be 0.024 to 0.095 times the mass of the gelling agent, and preferably 0.8. The amount is 03 to 0.09 times. When the calcium content is in such a range, the jelly-containing beverage according to this embodiment can have a moderately firm texture even in a heated state. When the calcium content is less than 0.024 times the amount of the gelling agent, the resulting beverage containing jelly is soft and has an unsatisfactory texture as jelly. Further, if the calcium content is less than 0.03 times the amount of the gelling agent, the solid content may be reduced depending on how to shake, which may result in an unsatisfactory texture as jelly. On the other hand, if the calcium content exceeds 0.095 times the amount of the gelling agent, the resulting jelly-containing beverage is too hard and the texture becomes poor. That is, by adding 0.024 to 0.095 times the amount of calcium with respect to the amount of the gelling agent, the texture of the beverage containing jelly can be retained (corresponding to the texture retaining method of the present invention). .

  Moreover, the viscosity of the drink containing jelly obtained can be set to the preferable range excellent in heat retention because content of calcium exists in said range. That is, by mixing 0.024 to 0.095 times the amount of calcium with respect to the amount of the gelling agent, it is possible to suppress the decrease in product temperature of the beverage containing jelly (in the method for suppressing the decrease in product temperature of the present invention Applicable).

  In the case where the jelly of the beverage containing jelly according to the present embodiment is a gelled fruit juice or a composition containing fruit juice, examples of the fruit juice include citrus fruits (orange, mandarin orange, lemon, grapefruit, lime) , Mandarin, Yuzu, Sikhwaser, Tangerine, Temple Orange, Tangero, Calamansea, etc.), apple, grape, peach, pineapple, guava, banana, mango, acerola, prunes, papaya, passion fruit, ume, pear, apricot, lychee, melon , Fruit juices of pears, plums and the like. Said fruit juice can be used individually by 1 type or in mixture of 2 or more types.

  In order to obtain fruit juice from the above-mentioned fruit, it may be carried out by a conventionally known method. For example, the fruit as a raw material is heated, boiled, steamed, etc., sufficiently washed with water, exposed to water, or treated with chemicals. What is necessary is just to squeeze, after giving non-heating processes, such as.

  The jelly-containing beverage according to this embodiment usually contains moisture. The water may be derived from the fruit juice to be blended, or may be water such as mineral water, natural water, ion exchange water, purified water, deaerated water, tap water.

  The jelly-containing beverage according to this embodiment may contain a sweetener. As the sweetening agent, sugars or sweeteners can be used. Examples of the saccharide include glucose, fructose, sucrose, and reduced maltose. Examples of the sweetener include sugar, isomerized sugar, fructose, glucose, xylitol, stevia extract, palatinose, aspartame, sucralose, acesulfame potassium, stevia, saccharin, saccharin sodium and the like. Moreover, a sugarless bulk sweetener, a bulk sugar sweetener, a high sweetness degree sweetener, etc. may be included, and sugar alcohols, such as sorbitol, may be included.

  In addition, the jelly-containing beverage according to the present embodiment is various food materials that are usually blended in foods and drinks, for example, acidulants, flavorings, minerals, vitamins, pigment components, nutritional components, antioxidants as necessary. Etc. may be contained.

  Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof, among which citric acid, lactic acid, apple Acid, tartaric acid, adipic acid and the like are preferable.

  Examples of the fragrances include fragrances extracted from citrus and other fruits, fruit juices or fruit purees, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, milk or dairy products, synthetic fragrances and the like.

  Examples of vitamins include vitamin A, vitamin C, vitamin E, vitamin D, and vitamin B.

  Examples of the mineral component include calcium, potassium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.

Examples of the pigment component include carotenoid pigments such as marigold pigments, flavonoid pigments such as safflower pigments, anthocyanin pigments, chlorella, and chlorophyll.
Examples of the nutrient component include dietary fiber, calcium salt, magnesium salt, niacin, pantothenic acid, L-ascorbic acid and its sodium salt.

  Examples of the functional component include collagen, salmon cartilage, oyster extract, chitosan, propolis, octacosanol, tocopherol, carotene, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus and the like.

  In addition, the jelly-containing beverage according to the present embodiment may contain various esters, emulsifiers, preservatives, seasonings, gums, oils, pH adjusters, quality stabilizers, and the like.

  The pH of the beverage with jelly according to the present embodiment is preferably 2.5 to 4.5, and more preferably 3.0 to 4.0. When the pH of the jelly-containing beverage is within the above range, a moderate acidity can be obtained.

  In the jelly-containing beverage according to the present embodiment, the solid content remaining when 20 mesh (a sieve having an opening of 850 μm on one side) is passed at 60 ° C. is 20 to 90% by mass of the jelly-containing beverage. It is preferable that it is 40 to 90 mass% especially. By having the solid content in such a range, a moderate texture can be obtained as a jelly even in a heated state. If the solid content is less than 20% by mass, the jelly-containing beverage may become too liquid and the texture may not be sufficient as a jelly. On the other hand, if the solid content exceeds 90% by mass, the jelly-containing beverage is too hard at the time of drinking, and the texture becomes poor.

  The jelly-containing beverage that passes 20 mesh as described above may be in the same state (state that is not shaken at all) or may be in a state after being shaken a desired number of times. When drinking after shaking the jelly-containing beverage according to this embodiment, the number of times of shaking is usually 2 to 50 times, preferably 5 to 40 times.

  The jelly-containing beverage according to this embodiment preferably has a viscosity at 60 ° C. of 10 to 700 mPas · s, particularly preferably 50 to 600 mPas · s. When the viscosity is in such a range, a good texture can be obtained as a jelly even in a heated state, and the heat retention can be effectively improved. If the viscosity is less than 10 mPas · s, the jelly-containing beverage may be too soft, resulting in an unsatisfactory texture as jelly, and the heat retention may not be sufficient. On the other hand, if the viscosity exceeds 700 mPas · s, the jelly-containing beverage is difficult to swallow and falls within the category of normal jelly rather than a beverage.

  That is, in order to maintain the texture of the jelly-containing beverage according to this embodiment, or to suppress a decrease in product temperature, the viscosity is adjusted so that the viscosity at 60 ° C. is 10 to 700 mPas · s. It is preferable.

  The above viscosity is a value measured with a B-type viscometer at a rotation speed of 60 rpm.

  The container filled with the jelly-containing beverage according to the present embodiment may be a beverage container that is usually used for warming sales, such as a PET container, a metal can, a bottle, etc. Among them, it is lightweight and excellent in heat retention. In addition, a PET container that can be shaken to break the jelly inside is preferable. In addition, in order to perform a heat treatment including solids contained in the inner solution, the urine beverage and the corn potage beverage are usually sold in a metal can, but the jelly-containing beverage according to the present embodiment is There is no limit.

  The capacity of the container filled with the jelly-containing beverage according to this embodiment is preferably 220 to 600 mL, and particularly preferably 250 to 550 mL. When the capacity of the container is 220 mL or more, the heat retaining effect is more excellent. On the other hand, when the capacity of the container exceeds 600 mL, the container that can be shaken is difficult to hold. Note that a container-packed urine beverage or corn potage beverage is usually provided in a 190 g can.

  In order to produce a jelly-containing beverage according to this embodiment, for example, a gelling agent, 0.024 to 0.095 times the amount of calcium of the gelling agent, and optionally a sweetener or other food material. Mix and add fruit juice and / or water to dissolve. Then, the container is filled by hot pack filling.

  In said manufacturing process, it is preferable to adjust a viscosity so that the viscosity in 60 degreeC of a drink containing a jelly may be 10-700 mPas * s. The viscosity can be adjusted by adjusting the blending amounts of the gelling agent and calcium, or the addition amounts of fruit juice and water.

  The temperature at which the beverage containing jelly according to this embodiment is sold is preferably 40 to 80 ° C, particularly preferably 45 to 75 ° C, and more preferably 50 to 70 ° C as a beverage.

  When drinking the jelly-containing beverage according to the present embodiment, the jelly-containing beverage contained in the container can be drunk as it is, or the container can be shaken a desired number of times to break the jelly content into a desired size before drinking. it can. The number of normal shakes is as described above.

  The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

  EXAMPLES Hereinafter, although an Example etc. demonstrate this invention further more concretely, the scope of the present invention is not limited to these Examples etc.

Example 1
14.4 g of a gelling agent (Gel-up KS (F), manufactured by San-Ei Gen FFI, gellan gum content 42% by mass) and 3.0 g of calcium lactate (calcium content 13% by mass) (gel 0.064 times the amount of calcium) and other ingredients such as sugar, starch syrup, coconut extract, flavor, acidulant, vitamin C, sweetener and pigment, and lemon and yuzu After 33 g of the fruit juice was dissolved, the pH was adjusted to 3.7 with citric acid, the volume was increased to 3000 g with water, and the mixture was filled into a 295 mL PET container by hot pack filling.

[Example 2]
14.4 g of gelling agent (Gel-up KS (F), manufactured by San-Ei Gen FFI, gellan gum content 42% by mass) and 1.125 g of calcium lactate (calcium content 13% by mass) (gel 0.024 times the amount of calcium) and other ingredients such as sugar, starch syrup, coconut extract, flavor, acidulant, vitamin C, sweetener, and pigment, and lemon and yuzu After 33 g of the fruit juice was dissolved, the pH was adjusted to 3.7 with citric acid, the volume was increased to 3000 g with water, and the mixture was filled into a 295 mL PET container by hot pack filling. In addition, the gel strength of the obtained jelly-containing beverage was soft.

Example 3
14.4 g of gelling agent (Gel-up KS (F), manufactured by San-Ei Gen FFI, gellan gum content 42% by mass) and 2.25 g of calcium lactate (calcium content 13% by mass) (gel 0.048 times the amount of calcium) and other ingredients such as sugar, starch syrup, coconut extract, flavor, acidulant, vitamin C, sweetener, pigment, and lemon and yuzu After 33 g of the fruit juice was dissolved, the pH was adjusted to 3.7 with citric acid, the volume was increased to 3000 g with water, and the mixture was filled into a 295 mL PET container by hot pack filling. In addition, the gel strength of the obtained jelly-containing beverage was moderate.

(Comparative Example 1)
3.0 g of calcium lactate and other ingredients such as sugar, starch syrup, coconut extract, flavor, acidulant, vitamin C, sweetener, and pigment were mixed, and 33 g of lemon and yuzu mixed fruit juice was dissolved therein. Thereafter, the pH was adjusted to 3.7 with citric acid, the volume was increased to 3000 g with water, and the mixture was filled into a 295 mL PET container by hot pack filling.

[Comparative Example 2]
14.4 g of gelling agent (Gel-up KS (F), manufactured by San-Ei Gen FFI, gellan gum content 42% by mass) and 4.5 g of calcium lactate (calcium content 13% by mass) (gel 0.097 times the amount of calcium) and other ingredients such as sugar, starch syrup, eggplant extract, flavor, acidulant, vitamin C, sweetener, and pigment, and lemon and yuzu After 33 g of the fruit juice was dissolved, the pH was adjusted to 3.7 with citric acid, the volume was increased to 3000 g with water, and the mixture was filled into a 295 mL PET container by hot pack filling. In addition, the gel strength of the obtained jelly-containing beverage was hard.

[Test Example 1] (Temperature drop test -1)
The jelly-containing beverage obtained in Example 1 was shaken until it did not feel solid content (200 times) (sol-like jelly-containing beverage), and shaken to the extent that solid content was felt (10 times) (gel-like) Jelly-containing beverages) were prepared as specimens. In addition, as a comparison, the beverage obtained in Comparative Example 1 (liquid beverage), a commercially available container-packed urine beverage (Itoen Co., Ltd., Can Daidaku Shiruko), and a commercial container-packed corn potage beverage (Itoen Co., Ltd., can corn) Potage) was prepared as a specimen.

  After each sample was kept at 60 ° C., it was placed in an atmosphere at 5 ° C., and the time-dependent temperature (center temperature of the contents) of each sample was measured. The results are shown in Table 1 and FIG.

  As can be seen from Table 1 and FIG. 1, the sol-like jelly-containing beverage and the gel-like jelly-containing beverage obtained from Example 1 are superior to the liquid beverage obtained in Comparative Example 1 and have a heat retaining property. It was as warm as a potage drink.

[Test Example 2] (Measurement of solid content-1)
After preparing the same specimen as in Test Example 1 and adjusting the temperature to 20 ° C. or 60 ° C., each specimen was opened in 20 mesh, the mass of what passed through the 20 mesh, and what remained on the 20 mesh (solid Min) and the percentage (mass%) relative to the mass of the specimen was calculated. The results are shown in Tables 2 and 3.

  From Tables 2 and 3, the jelly-containing beverage obtained from Example 1 is in the form of a sol or gel, and at 20 ° C. or 60 ° C., a solid content of 64 to 85% by mass remains on the 20 mesh. It was shown that there is an optimal texture as a beverage containing a hot-packed jelly-filled jelly (see texture evaluation described below). On the other hand, in the liquid drink, the urine drink, and the corn potage drink obtained in Comparative Example 1, only a solid content of 0 to 13% by mass remained on 20 mesh, indicating that the texture was low.

[Test Example 3] (Viscosity measurement)
After preparing the same specimen as in Test Example 1 and adjusting the temperature to 20 ° C. or 60 ° C., use a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., TVB-10 type viscometer, rotor used is shown in Table 4). Then, the viscosity (mPas · s) of each specimen was measured at a rotational speed of 60 rpm. The results are shown in Table 4.

[Test Example 4] (Solid content measurement-2)
The beverage containing the jelly obtained in Comparative Example 2, the beverage containing the jelly obtained in Example 2, the beverage containing the jelly obtained in Example 2 shaken 5 times or 200 times, and obtained in Example 3. A sample of the jelly-containing beverage shaken 10 times was prepared.

  After the temperature of the specimen is adjusted to 20 ° C., each specimen is opened in a 20 mesh, and the mass of what passed through the 20 mesh and the mass of the solid (solid content) remaining on the 20 mesh are measured. The percentage (mass%) with respect to the mass of the specimen was calculated. The results are shown in Table 5.

  Moreover, the beverage containing the jelly obtained in Comparative Example 2, the beverage containing the jelly obtained in Example 2, and the beverage containing the jelly obtained in Example 3 were shaken 10 times, 20 times, 30 times or 40 times. Things were prepared as specimens.

  After the temperature of the specimen is adjusted to 60 ° C., each specimen is opened in a 20 mesh, and the mass of what passed through the 20 mesh and the mass of the solid (solid content) remaining on the 20 mesh are measured. The percentage (mass%) with respect to the mass of the specimen was calculated. The results are shown in Table 6.

  Further, a sample obtained by shaking the beverage containing jelly obtained in Example 3 10 times, 20 times or 40 times was prepared as a sample. After incubating the specimens at 60 ° C. for 1 week, each specimen is opened in a 20 mesh, and the mass of what passed through the 20 mesh and the mass of what remained on the 20 mesh (solid content) were measured. The percentage (mass%) with respect to the mass of each specimen was calculated. The results are shown in Table 7.

  From Tables 5 and 6, the jelly-containing beverage obtained in Example 2 or 3 has a solid content that varies depending on the calcium content (gel strength) and the number of times the beverage is shaken. 87% by mass of the solid content remained, and it was shown that there was a texture suitable as a beverage containing a jelly package for warm sales (see the texture evaluation described later). However, if the beverage is shaken too much, the solid content decreases and the texture becomes insufficient.

  In addition, the jelly-containing beverage (0.097 times the amount of gelling agent calcium) obtained in Comparative Example 2 has high jelly strength and is too hard to drink, resulting in poor texture.

  Furthermore, as can be seen from Tables 5 to 7, in the jelly-containing beverage obtained in Example 3, the solid content and the texture were not affected even by heating for 1 week.

[Test Example 5] (Temperature drop test -2)
Using the jelly-containing beverage obtained in Comparative Example 2, the jelly-containing beverage obtained in Example 2, and the jelly-containing beverage obtained in Example 3 shaken 10 times, 20 times or 40 times as samples. Prepared. Each sample was kept at 60 ° C. and then placed in an atmosphere at 5 ° C., and the time-dependent temperature (center temperature of the contents) of each sample was measured. The results are shown in Table 8 and FIG.

  Further, the sample obtained from the jelly-containing beverage of Example 3 was kept at 60 ° C. for 1 week, and then placed in a 5 ° C. atmosphere, and the time-dependent temperature (center temperature of the contents) of each sample was measured. The results are shown in Table 9 and FIG.

  As can be seen from Table 8 and FIG. 2, the gel strength and the solid content did not significantly affect the heat retention. Moreover, as can be seen from Table 9 and FIG. 3, in the jelly-containing beverage obtained in Example 3, there was no effect on the heat retaining property even by heating for 1 week.

[Test Example 6] (Temperature drop test-3)
The containers shown in Table 10 and Table 11 were prepared. The containers 1 to 5 are PET containers having different capacities.

  Each container was filled with the jelly-containing beverage obtained in Example 1 as a specimen. After each sample was kept at 60 ° C., it was placed in an atmosphere at 5 ° C., and the temperature with time (temperature of the contents) of each sample was measured. The results are shown in Tables 12 to 14 and FIGS.

  From Tables 12 to 14 and FIGS. 4 to 6, it can be seen that containers having a volume of 295 mL or more are excellent in heat retention. However, the ease of holding the container is preferably a container having a volume of 108 to 530 mL, and particularly preferably a container of 295 to 365 mL.

[Test Example 7] (Food texture evaluation)
A commercially available container-packed urine beverage (manufactured by ITO EN Co., Ltd., canned large shiroko; 60 ° C.), a commercial container-packed corn potage beverage (manufactured by ITO EN Co., Ltd., can corn potage; 60 ° C.), and the beverage obtained in Comparative Example 1 ( Liquid beverage; solid content 0% by mass; 60 ° C.) and shaked beverage containing jelly obtained in Example 2 to the extent that the solid content is felt (5 times) (gel-like jelly-containing beverage; 60 ° C .; solid 84 mass%), beverage containing jelly obtained in Comparative Example 2 (20 ° C .; solid content 92 mass%), and beverage containing jelly obtained in Example 3 10 times (60 ° C .; solid 79% by weight), shaked 20 times (60 ° C .; solid content 60% by weight), shaken 30 times (60 ° C .; solid content 53% by weight), and shaken 40 times (60 ° C .; solid content) 46 mass%) as a specimen.

  The above samples were subjected to a sensory evaluation test of texture. This sensory evaluation test was conducted by tasting the sample by five trained panelists in charge of beverage development. The texture was evaluated according to the following criteria in three stages. The most frequent evaluation is shown in Table 15.

= Evaluation of texture =
○: There is a solid texture.
Δ: There is a solid texture.
X: There is little solid substance or it is weak and there is no food texture. Or the solid is too hard and the texture is bad.

  From Table 15, it turns out that the drink containing jelly whose solid content is 20-90 mass% is excellent in texture as a drinking jelly.

  ADVANTAGE OF THE INVENTION According to this invention, it is excellent in heat retention and can provide the novel container-packed drink for heating sales which has the texture of jelly, and which has not existed before.

Claims (12)

It is a beverage containing a jelly stuffed for warming sale containing jelly gelled by a gelling agent,
Beverage-filled jelly-containing beverage for heating sales, containing 0.024 to 0.095 times the amount of calcium on a mass basis relative to the amount of the gelling agent.   The container-filled jelly-containing beverage for warming sales according to claim 1, wherein the solid content remaining when passing 20 mesh at 60 ° C is 20 to 90 mass% of the beverage containing the jelly.   The said jelly is what gelatinized the composition containing fruit juice or fruit juice, The container-filled jelly drink for heating sales of Claim 1 or 2 characterized by the above-mentioned.   The container-filled jelly-containing beverage for heating sales according to any one of claims 1 to 3, wherein the beverage at 60 ° C of the jelly-containing beverage has a viscosity of 10 to 700 mPas · s.   The PET container is filled, The drink with a container-packed jelly for heating sales as described in any one of Claims 1-4 characterized by the above-mentioned.   The container capacity is 220 to 600 mL, and the beverage with a jelly-filled container for heating sales according to any one of claims 1 to 5. A method for producing a beverage containing a jelly packaged for warming sales, which contains a jelly gelled by a gelling agent,
The manufacturing method of the drink with a container-packed jelly for heating sales characterized by mix | blending 0.024-0.095 times amount calcium with respect to the quantity of the said gelling agent.   The viscosity is adjusted so that the viscosity at 60 ° C of the beverage with jelly is 10 to 700 mPas · s, The method for producing a beverage with jelly for heating sale according to claim 7 characterized by the above-mentioned. A method for suppressing a decrease in product temperature of a beverage containing a jelly package for heating sale containing a jelly gelled by a gelling agent,
A method for suppressing a decrease in product temperature of a beverage containing a jelly-filled container for warming sales, wherein 0.024 to 0.095 times the amount of calcium is blended on a mass basis with respect to the amount of the gelling agent.   10. The method of suppressing a decrease in product temperature of a beverage containing a jelly-packed beverage for heating according to claim 9, wherein the viscosity is adjusted such that the viscosity at 60 ° C. of the beverage containing the jelly is 10 to 700 mPas · s. . A method for maintaining the texture of a beverage containing a jelly package for warming sales containing a jelly gelled by a gelling agent,
A method for maintaining the texture of a beverage containing a jelly-packed container for warming sales, wherein 0.024 to 0.095 times the amount of calcium is added on a mass basis with respect to the amount of the gelling agent.   The method for maintaining a texture of a beverage containing a jelly-packed beverage for heating according to claim 11, wherein the viscosity is adjusted so that the viscosity at 60 ° C of the beverage containing the jelly is 10 to 700 mPas · s.

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