JP2014180275A - Liquid-containing jelly food and drink, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new type jelly food and drink having both soft springiness and chewing feeling peculiar to jelly, and freshness peculiar to liquid, and a method for producing the same.SOLUTION: A liquid-containing jelly food and drink includes: a first gelatinizer-containing composition containing a first gelatinizer gelatinized by heating and liquefied by cooling; and a second gelatinizer-containing composition containing a second gelatinizer gelatinized by cooling. The second gelatinizer-containing composition contains the first gelatinizer-containing composition, the first gelatinizer-containing composition is liquid at room temperature, and the second gelatinizer-containing composition is gelatinous at room temperature. The first gelatinizer is at least one of methyl cellulose and hydroxypropyl methyl cellulose.

Description

  The present invention relates to a liquid-containing jelly food and drink and a method for producing the same.

  In recent years, as consumers' preferences for food and drink diversify, there is an increasing tendency to seek new types of jelly food and drink that are not present in existing jelly food and drink. Under such circumstances, the development of jelly foods and drinks that have a taste and texture are being promoted.

  So far, jelly foods and drinks in which jelly having different textures are mixed, jelly foods and drinks separated into vertical layers, and the like have been proposed. Specifically, (1) Jelly food / beverage products obtained by adding a pre-manufactured heat irreversible jelly to a jelly preparation liquid or a beverage preparation liquid (see, for example, Patent Documents 1 and 2), (2) Thickening having cationic reactivity A jelly food or drink in which a polysaccharide is injected or dropped into a cation solution, or a jelly food or drink in which a cation solution is injected or dropped into a thickening polysaccharide having cation reactivity (see, for example, Patent Document 3), (3) A multilayer jelly food / drink product (for example, see Patent Document 4) in which a jelly solution having a large specific gravity is poured before the jelly solution having a small specific gravity is solidified and a jelly layer having a large specific gravity is formed on the bottom surface.

However, in the proposal of (1), when heat irreversible jelly is added to the jelly preparation liquid, the entire jelly food / drink becomes jelly, so that there is a slight difference in texture, but the liquid is lacking in freshness. In addition, when heat irreversible jelly is added to the beverage preparation liquid, there is a problem that most of the jelly food or drink becomes liquid and lacks the soft elasticity and chewing feeling peculiar to jelly.
Further, in the proposal (2), the reaction surface between the cation solution and the thickening polysaccharide becomes a film-like gel, which results in a texture that is unpleasant to the touch, and tastes derived from the cation. In addition, there is a problem that the reaction between the cation and the thickening polysaccharide becomes too strong.
Further, in the proposal (3), since the entire jelly food / drink is a jelly, there is a problem that the liquid is lacking in freshness although there is a slight difference in texture.

  Accordingly, there is a strong demand for the development of a novel type of jelly food and drink having a soft elasticity and chewing feeling peculiar to jelly, and having a freshness peculiar to liquids, and a method for producing the same.

Japanese Patent No. 2646065 Japanese Patent No. 3747976 Japanese Patent Laid-Open No. 9-275915 JP 50-36652 A

  An object of the present invention is to solve the above-described problems and achieve the following objects. That is, an object of the present invention is to provide a novel type of jelly food and drink that has soft elasticity and chewing feeling peculiar to jelly, and also has a freshness peculiar to liquid, and a method for producing the same. .

Means for solving the problems are as follows. That is,
<1> a first gelling agent-containing composition containing a first gelling agent that gels when heated and liquefies when cooled;
A second gelling agent-containing composition containing a second gelling agent that gels when cooled,
The second gelling agent-containing composition includes the first gelling agent-containing composition,
The first gelling agent-containing composition is liquid at room temperature,
The second gelling agent-containing composition is in a gel form at room temperature,
The liquid-containing jelly food or drink is characterized in that the first gelling agent is at least one of methylcellulose and hydroxypropylmethylcellulose.
<2> The liquid-containing jelly food or beverage according to <1>, wherein the gel viscoelasticity at 25 ° C. of the second gelling agent-containing composition is 5,000 mPa · s to 50,000 mPa · s.
<3> The above <1>, wherein the mass ratio of the first gelling agent-containing composition to the second gelling agent-containing composition is 0.5: 9.5 to 9.5: 0.5. To <2>.
<4> a step of heating the first gelling agent-containing liquid containing the first gelling agent to prepare a first gelling agent-containing gel;
Heating the second gelling agent-containing liquid containing the second gelling agent;
Adding the first gelling agent-containing gel to the second gelling agent-containing liquid to prepare a first gelling agent-containing gel-containing liquid;
Cooling the first gelling agent-containing gel-containing liquid, liquefying the first gelling agent-containing gel, and gelling the second gelling agent-containing liquid,
The first gelling agent is at least one of methylcellulose and hydroxypropylmethylcellulose, which is a method for producing a liquid-containing jelly food or drink.
<5> The gel viscoelasticity at 60 ° C. of the first gelling agent-containing gel is 1,000 mPa · s to 20,000 mPa · s. .

  According to the present invention, it is possible to solve the above-mentioned problems in the prior art, achieve the above-mentioned object, have a soft elasticity and chewing feeling peculiar to jelly, and a novel having both freshness peculiar to liquids. It is possible to provide a type of jelly food and drink and a method for producing the same.

FIG. 1 is a graph showing the results of measuring changes in gel viscoelasticity (viscosity) due to temperature changes of the first gelling agent-containing gel 1 of Production Example 1-1. FIG. 2A is a diagram illustrating the liquid-containing jelly food / drink 1 of the first embodiment. FIG. 2B is a diagram illustrating a state in which the liquid-containing jelly food / drink 1 of Example 1 is cut.

(Liquid inclusion jelly food and drink)
The liquid inclusion jelly food / beverage product of this invention contains a 1st gelatinizer containing composition and a 2nd gelator containing composition at least, and also contains another component as needed.
In the liquid-containing jelly food or drink, the second gelling agent-containing composition contains the first gelling agent-containing composition.
The liquid-containing jelly may be in a state where it is filled in a container or in a state where it is taken out from the container.

The inclusion means that at least a part of the first gelling agent-containing composition is included in the second gelling agent-containing composition.
As an aspect of the inclusion, the first gelling agent-containing composition may be entirely included in the second gelling agent-containing composition, or the first gelling agent may be included. The aspect by which a part of containing composition is included in the said 2nd gelatinizer containing composition may be sufficient. That is, at room temperature, if at least a part of the first gelling agent-containing composition is included in the second gelling agent-containing composition, a part of the first gelling agent-containing composition is The aspect which has leaked outside may be sufficient. Among these, the aspect in which all of the first gelling agent-containing composition is encapsulated in the second gelling agent-containing composition is preferable.
The number of the first gelling agent-containing composition included in the second gelling agent-containing composition is not particularly limited and may be appropriately selected depending on the purpose, or may be single. There may be a plurality.
There is no restriction | limiting in particular as a position of the said 1st gelatinizer containing composition included in a said 2nd gelatinizer containing composition, According to the objective, it can select suitably. When a plurality of the first gelling agent-containing compositions are included, it is preferable that they are uniformly present in the second gelling agent-containing composition.

  There is no restriction | limiting in particular as mass ratio of the said 1st gelatinizer containing composition in the said liquid inclusion jelly food / beverage products, and a said 2nd gelatinizer containing composition, It can select suitably according to the objective. 0.5: 9.5 to 9.5: 0.5 is preferable, 0.5: 9.5 to 5: 5 is more preferable, and 0.5: 9.5 to 3: 7 is more preferable. 2: 8 to 3: 7 are particularly preferred.

<First gelling agent-containing composition>
The first gelling agent-containing composition contains at least a first gelling agent, and further contains other components as necessary.
The first gelling agent-containing composition is liquid at room temperature.
The room temperature refers to 20 ° C to 27 ° C.
The liquid state means a state having fluidity.
There is no restriction | limiting in particular as the number of kinds of said 1st gelatinizer containing composition in the said liquid inclusion jelly food / beverage products, According to the objective, it can select suitably, 1 type may be sufficient and 2 types It may be the above.

  There is no restriction | limiting in particular as sugar content of a said 1st gelatinizer containing composition, Although it can select suitably according to the objective, 5-20 are preferable and 10-15 are more preferable. When the sugar content is within a preferred range, the first gelling agent-containing gel can be easily cut into gel viscoelasticity (hereinafter sometimes referred to as “gel strength”), and the liquefied first gelling agent is contained. This is advantageous in that the viscosity of the gel can be easily adjusted to a preferred viscosity.

-First gelling agent-
The first gelling agent gels when heated and liquefies (hereinafter sometimes referred to as “solification”) when cooled.
The temperature at which the first gelling agent gels (hereinafter sometimes referred to as “gelation temperature point”) is not particularly limited and may be appropriately selected depending on the intended purpose. 90 ° C is preferable, 50 ° C to 80 ° C is more preferable, and 55 ° C to 65 ° C is particularly preferable.
The temperature at which the gelled first gelling agent is liquefied is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 20 ° C to 60 ° C, more preferably 20 ° C to 50 ° C. 20 ° C to 30 ° C is particularly preferable.

  The first gelling agent is at least one of methyl cellulose and hydroxypropyl methyl cellulose, and methyl cellulose is preferable in terms of excellent gel handling properties.

In the methylcellulose, a part of hydrogen atoms of a hydroxyl group of cellulose is substituted with a methoxy group.
There is no restriction | limiting in particular as the substitution degree of the hydrogen atom of the hydroxyl group of the said methylcellulose (ratio by which the hydrogen atom of the hydroxyl group of the cellulose was substituted by the methoxy group), Although it can select suitably according to the objective, 10%-50 % Is preferable, and 15% to 35% is more preferable. When the degree of substitution is within the preferred range, the first gelling agent-containing gel is easily cut into gel viscoelasticity, and the viscosity of the liquefied first gelling agent-containing gel is easily adjusted to a preferred viscosity. It is advantageous.
A commercially available product can be used as the methylcellulose. For example, Methocel A4M Food Grade (manufactured by Dow Chemical Co.), Methocel SGA7C Food Grade (manufactured by Dow Chemical Co., Ltd.), Metroles MCE-100 (manufactured by Shin-Etsu Chemical Co., Ltd.) ), Metroz MCE-4000 (manufactured by Shin-Etsu Chemical Co., Ltd.) and the like.
The said methylcellulose may be used individually by 1 type, and may use 2 or more types together.

In the hydroxypropylmethylcellulose, part of the hydrogen atoms of the hydroxyl group of cellulose is substituted with a methoxy group or a hydroxypropoxy group.
The degree of substitution of the hydrogen atom of the hydroxyl group of hydroxypropylmethylcellulose (the ratio of the hydrogen atom of the hydroxyl group of cellulose substituted with a methoxy group or a hydroxypropoxy group) is not particularly limited and may be appropriately selected depending on the purpose. However, the methoxy group is preferably 10% to 50%, more preferably 15% to 35%, and the hydroxypropoxy group is preferably 1% to 20%, more preferably 4% to 12%. When the degree of substitution is within the preferred range, the first gelling agent-containing gel is easily cut into gel viscoelasticity, and the viscosity of the liquefied first gelling agent-containing gel is easily adjusted to a preferred viscosity. It is advantageous.
A commercial item can be used as said hydroxypropyl methylcellulose, for example, Metrose 60SH (made by Shin-Etsu Chemical Co., Ltd.) etc. are mentioned.
The hydroxypropyl methylcellulose may be used alone or in combination of two or more.

  There is no restriction | limiting in particular as content of the said 1st gelatinizer in a said 1st gelatinizer containing composition, Although it can select suitably according to the objective, 0.01 mass%-10 mass% Is preferable, 0.8 mass%-5 mass% is more preferable, and 1.1 mass%-3 mass% is especially preferable.

-Other ingredients-
There is no restriction | limiting in particular as another component in a said 1st gelatinizer containing composition, What can be used for food-drinks can be suitably selected according to the objective, For example, it is commonly used for jelly food-drinks. Additives, water and the like.
The additive is not particularly limited and may be appropriately selected depending on the intended purpose. For example, sugar, fructose, glucose, fruit juice, fruit, milk, sweetener, colorant, flavor, acidulant, antifoaming agent And calcium lactate.
There is no restriction | limiting in particular as content of the other component in a said 1st gelatinizer containing composition, According to the objective, it can select suitably.

<Second gelling agent-containing composition>
The second gelling agent-containing composition contains at least a second gelling agent, and further contains other components as necessary.
The second gelling agent-containing composition is in a gel form at room temperature.
The room temperature refers to 20 ° C to 27 ° C.
The gel state means a state having no fluidity.

There is no restriction | limiting in particular as gel viscoelasticity in 25 degreeC of a said 2nd gelatinizer containing composition, Although it can select suitably according to the objective, 5,000 mPa * s-50,000 mPa * s are preferable. . It is advantageous in the said preferable range at the point which the soft food texture peculiar to jelly is more excellent.
The gel viscoelasticity can be measured by, for example, a HAAKE Viscotester 550 rotary viscometer (manufactured by Thermo Fisher Scientific Co., Ltd.).

-Second gelling agent-
The second gelling agent liquefies by heating and gels when cooled.
The temperature at which the second gelling agent is liquefied is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 20 ° C to 90 ° C, more preferably 50 ° C to 90 ° C, and 70 ° C. ˜90 ° C. is particularly preferred.
The temperature at which the second gelling agent gels (hereinafter sometimes referred to as “gelation temperature point”) is not particularly limited and may be appropriately selected depending on the intended purpose. 60 degreeC is preferable, 20 to 50 degreeC is more preferable, and 30 to 45 degreeC is especially preferable.

  When there is a difference between the gelling temperature point of the second gelling agent and the gelling temperature point of the first gelling agent, the difference between the jelly part and the liquid part when the liquid-containing jelly food or drink is used. Is preferable in that it becomes clearer. There is no restriction | limiting in particular as said difference, Although it can select suitably according to the objective, 5 to 50 degreeC is preferable, 10 to 50 degreeC is more preferable, and 20 to 50 degreeC is especially preferable.

The second gelling agent is not particularly limited as long as it is liquefied by heating and gelled when cooled, and a known gelling agent can be appropriately selected according to the purpose. For example, agar, gelatin, carrageenan , Gellan gum, xanthan gum, locust bean gum, mannan, pectin and the like. These may be used individually by 1 type and may use 2 or more types together.
The second gelling agent preferably does not contain pectin from the viewpoint of texture.

  There is no restriction | limiting in particular as content of the said 2nd gelatinizer in a said 2nd gelatinizer containing composition, Although it can select suitably according to the objective, 0.01 mass%-10 mass% Is preferable, 0.1 mass%-5 mass% is more preferable, 0.2 mass%-3 mass% is especially preferable.

-Other ingredients-
There is no restriction | limiting in particular as another component in a said 2nd gelatinizer containing composition, What can be used for food-drinks can be suitably selected according to the objective, for example, said 1st gelatinization. The component similar to the other component in an agent containing composition is mentioned.
There is no restriction | limiting in particular as content of the other component in a said 2nd gelatinizer containing composition, According to the objective, it can select suitably.

<Other ingredients>
There is no restriction | limiting in particular as another component in the said liquid inclusion jelly food / beverage products, What can be used for food / beverage products can be suitably selected according to the objective, For example, the said 1st gelatinizer containing composition. The same components as the other components in are mentioned.
There is no restriction | limiting in particular as content of the other component in the said liquid inclusion jelly, According to the objective, it can select suitably.

  As an aspect of the liquid inclusion jelly food / beverage products of this invention, for example, a gel part (the said 2nd gelatinizer containing composition) is a coffee taste, and a liquid part (the said 1st gelatinizer containing composition) is a milk taste. And a flavor combination in which the gel part (the second gelling agent-containing composition) has a melon taste and the liquid part (the first gelling agent-containing composition) has an orange taste.

(Manufacturing method of liquid inclusion jelly food and drink)
The manufacturing method of the liquid inclusion jelly food / beverage products of this invention is the 1st gelling agent containing gel preparation process, the 2nd gelling agent containing liquid heating process, and the 1st gelling agent containing gel containing liquid preparation process, And a first gelling agent-containing gel-containing liquid cooling step, and further including other steps as necessary.

<First gelling agent-containing gel preparation step>
The first gelling agent-containing gel preparation step is a step of preparing a first gelling agent-containing gel by heating the first gelling agent-containing liquid containing the first gelling agent. The first gelling agent-containing gel is maintained in a gel state until cooled in the first gelling agent-containing gel-containing liquid cooling step described later.
There is no restriction | limiting in particular as a shape and a magnitude | size of the said gel, According to the objective, it can select suitably.
The first gelling agent-containing liquid and the first gelling agent-containing gel are both the first gelling agent-containing composition.

-First gelling agent-containing liquid-
The first gelling agent-containing liquid includes at least the first gelling agent and water, and further includes the other components as necessary.

-Heating-
The heating temperature of the first gelling agent-containing liquid is not particularly limited as long as it gels and can be appropriately selected according to the purpose, but is preferably 50 ° C to 100 ° C, preferably 60 ° C to 90 ° C. More preferred.

-Gel viscoelasticity of first gelling agent-containing gel-
The gel viscoelasticity at 60 ° C. of the first gelling agent-containing gel is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 1,000 mPa · s to 20,000 mPa · s, 3,000 mPa · s to 10,000 mPa · s are more preferable, and 5,000 mPa · s to 8,000 mPa · s are particularly preferable. The preferable gel viscoelasticity is advantageous in that it is easy to cut and excellent in handling.
The gel viscoelasticity can be measured by, for example, a HAAKE Viscotester 550 rotary viscometer (manufactured by Thermo Fisher Scientific Co., Ltd.).

  There is no restriction | limiting in particular as an order of a said 1st gelatinizer containing gel preparation process and a said 2nd gelatinizer containing liquid heating process, According to the objective, it can select suitably.

<Second gelling agent-containing liquid heating step>
The second gelling agent-containing liquid heating step is a step of heating the second gelling agent-containing liquid containing the second gelling agent. The second gelling agent-containing liquid is maintained in a liquid state until it is cooled in a first gelling agent-containing gel-containing liquid cooling step described later.
The second gelling agent-containing liquid is the second gelling agent-containing composition.

-Second gelling agent-containing liquid-
The second gelling agent-containing liquid contains at least the second gelling agent and water, and further contains the other components as necessary.

There is no restriction | limiting in particular as heating temperature of a said 2nd gelatinizer containing liquid, According to the objective, it can select suitably, For example, it can be set as 80 to 100 degreeC.
The second gelling agent is preferably dissolved in hot water before heating. There is no restriction | limiting in particular as temperature of the said warm water, According to the objective, it can select suitably, For example, it can be set as 40 to 50 degreeC.
There is no restriction | limiting in particular as a viscosity of a said 2nd gelatinizer containing liquid, According to the objective, it can select suitably.

<First gelling agent-containing gel-containing liquid preparation step>
In the first gelling agent-containing gel-containing liquid preparation step, the first gelling agent-containing gel is added to the heated second gelling agent-containing liquid, and the first gelling agent-containing gel is contained. This is a step of preparing a liquid.

  The temperature of the first gelling agent-containing gel-containing liquid preparation step is not particularly limited unless the first gelling agent-containing gel does not liquefy and the second gelling agent-containing liquid does not gel. However, it can be appropriately selected according to the purpose, and can be set to, for example, 70 ° C to 80 ° C.

-Distributed processing-
In the first gelling agent-containing liquid preparation step, when a plurality of the first gelling agent-containing gels are used, it is preferable to perform a process of dispersing the first gelling agent-containing gel.

  The sugar content of the first gelling agent-containing gel and the sugar content of the second gelling agent-containing liquid are uniformly dispersed in the second gelling agent-containing liquid. The same degree is preferable in that it can be performed.

<First gelling agent-containing gel-containing liquid cooling step>
The first gelling agent-containing gel-containing liquid cooling step cools the first gelling agent-containing gel-containing liquid, liquefies the first gelling agent-containing gel, and the second gel In this step, the agent-containing liquid is gelled. Thereby, the jelly food / beverage products which include a liquid can be obtained.
There is no restriction | limiting in particular as a shape and magnitude | size of the jelly food / beverage products which contain the said liquid, According to the objective, it can select suitably.

  The temperature at which the first gelling agent-containing gel-containing liquid is cooled is not particularly limited as long as the first gelling agent-containing gel is liquefied and the second gelling agent-containing liquid is gelled. Depending on the purpose, it can be appropriately selected, and for example, it can be set to 20 ° C. to 30 ° C.

The viscosity of the liquefied first gelling agent-containing gel is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 0 mPa · s to 1,000 mPa · s at 25 ° C., and 0 mPa · S to 500 mPa · s is more preferable, and 0 mPa · s to 300 mPa · s is particularly preferable. Within the preferred range, it is advantageous in that the freshness specific to the liquid is more excellent.
The viscosity of the liquefied first gelling agent-containing gel can be measured by, for example, a HAAKE Viscotester 550 rotary viscometer (manufactured by Thermo Fisher Scientific Co., Ltd.).

<Other processes>
The other steps are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. For example, the first gelling agent-containing liquid preparation step, the cutting step, and the container filling step And sterilization process. Among these, it is preferable to include a 1st gelatinizer containing liquid preparation process, a cutting process, and a container filling process.

-1st gelatinizer containing liquid preparation process-
The first gelling agent-containing liquid preparation step is a step of preparing a liquid containing the first gelling agent.
The method for dissolving the first gelling agent is not particularly limited and may be appropriately selected depending on the purpose. After the first gelling agent is powder-mixed with other raw materials such as sugar. And a method of dissolving in water, a method of dispersing the first gelling agent in hot water at 60 ° C. or higher, and then dissolving by cooling. Among these, a method in which the first gelling agent is dispersed in hot water of 60 ° C. or higher and then dissolved by cooling is preferable. In this case, the first gelling agent-containing liquid can be prepared by adding water, sugar or the like to the dissolved first gelling agent-containing liquid and stirring.
The hot water may contain an antifoaming agent.

-Cutting process-
The cutting step is a step of cutting the first gelling agent-containing gel.
The temperature of the cutting step is not particularly limited as long as the first gelling agent-containing gel is not liquefied, and can be appropriately selected according to the purpose. For example, the temperature can be 70 ° C to 90 ° C. .
There is no restriction | limiting in particular as the said cutting method, According to the objective, it can select suitably, For example, a cutting machine is mentioned.
There is no restriction | limiting in particular as a shape and magnitude | size which cut | disconnect the said 1st gelatinizer containing gel, According to the objective, it can select suitably. The shape and size of the cut first gelling agent-containing gel may be the same or different.

-Container filling process-
The container filling step is a step of filling the container with the first gelling agent-containing gel-containing liquid.
In the container filling step, for example, the first gelling agent-containing gel-containing liquid containing a plurality of finely cut first gelling agent-containing gels and the second gelling agent-containing liquid is 1 Since the container can be filled with the liquid at the same time, the liquid-containing jelly food or drink can be efficiently produced.
There is no restriction | limiting in particular as said container, According to the objective, it can select suitably, For example, a cup container, a soft packaging material container (for example, pouch bag with a stopper), etc. are mentioned.

-Sterilization process-
The sterilization step is a step of sterilizing the first gelling agent-containing gel-containing liquid.
The sterilization method is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include a method of treating at about 90 ° C. for 5 minutes.
The sterilization step may be performed before or after the container filling step.

  The present invention will be specifically described below with reference to production examples and examples, but the present invention is not limited to these production examples and examples.

(Production Example 1-1: First Gelator-Containing Gel 1)
The 1st gelatinizer containing gel 1 which consists of a composition shown in following Table 1 was manufactured as follows.
In hot water (water at 90 ° C.) to which an antifoaming agent (Awabreak G-109, manufactured by Taiyo Kagaku Co., Ltd.) was added, as a first gelling agent, Metrows MCE-4000 and Metrows MCE-100 were dispersed, By cooling to 20 ° C., the first gelling agent was dissolved to obtain a first gelling agent-containing liquid (first gelling agent-containing liquid preparation step).
After adding water (25 ° C.) and sugar to the first gelling agent-containing liquid, the first gelling agent-containing liquid is heated and gelled until the center temperature of the first gelling agent-containing liquid reaches about 85 ° C., A first gelling agent-containing gel 1 was prepared (first gelling agent-containing gel preparation step).
In addition, the said 1st gelatinizer containing gel 1 was maintained in the state of high temperature (80 degreeC) until it added to the 2nd gelatinizer containing liquid in the Example mentioned later.

(Production Examples 1-2 to 1-6: first gelling agent-containing gels 2 to 6)
In the said manufacture example 1-1, except having changed the composition into the composition shown in following Table 1, it carried out similarly to the said manufacture example 1-1, and prepared the 1st gelling agent containing gels 2-6.
In addition, the said 1st gelatinizer containing gels 2-6 are high temperature (80 degreeC) until it adds to a 2nd gelatinizer containing liquid in the Example mentioned later similarly to the said manufacture example 1-1. ).

<Evaluation of 1st gelling agent containing gel 1-6>
The following evaluation was performed about the said 1st gelatinizer containing gels 1-6.
-Solubility of gelling agent-
The solubility of the 1st gelatinizer in the said 1st gelatinizer containing liquid preparation process was evaluated on the following references | standards. The results are shown in Table 1.
○: Easily dissolves.
Δ: Dissolves.
X: Cannot be dissolved.

-Water separation-
The water separation property of the first gelling agent-containing gel at 80 ° C. was evaluated according to the following criteria. The results are shown in Table 1.
○: No water separation is observed.
Δ: Some water separation is observed, but it is within the allowable range.
X: Many water separation is seen.

-Gel viscoelasticity (gel strength)-
The gel viscoelasticity of the first gelator-containing gel at 60 ° C. was evaluated according to the following criteria. The results are shown in Table 1.
The gel viscoelasticity was measured using a HAAKE Viscotester 550 rotational viscometer (manufactured by Thermo Fisher Scientific Co., Ltd., measurement conditions: sensor: MV-DIN, rotational speed: 2.00 S ⁻¹ ).
○: Gel viscoelasticity is 5,000 mPa · s or more.
Δ: Gel viscoelasticity is 3,000 mPa · s or more and less than 5,000 mPa · s.
X: Gel viscoelasticity is 0 mPa · s or more and less than 3000 mPa · s.

-Ease of cutting-
The ease with which the first gelator-containing gel at 80 ° C. was cut was evaluated according to the following criteria. The results are shown in Table 1.
The cutting was performed with a cutting machine (die cutter) so that the size of the first gelling agent-containing gel was 2 cm × 2 cm × 2 cm.
○: Can be easily cut, and the gel does not collapse during cutting.
(Triangle | delta): Although it can cut, a gel collapses a little at the time of cutting.
X: The gel collapses during cutting and cannot be cut.

In Table 1, “%” represents “% by mass”.

The manufacturing company of the 1st gelatinizer used by the said manufacture examples 1-1 to 1-6 is shown below.
・ Methocel A4M food grade (manufactured by Dow Chemical Co., methylcellulose)
・ Methocel SGA7C food grade (manufactured by Dow Chemical Co., methylcellulose)
・ Metros MCE-4000 (Shin-Etsu Chemical Co., Ltd., methylcellulose)
・ Metros MCE-100 (manufactured by Shin-Etsu Chemical Co., Ltd., methylcellulose)

From the results of Table 1, the first gelling agent-containing gels 1 and 6 of Production Example 1-1 and Production Example 1-6 are good, and in particular, the first gelling agent-containing gel of Production Example 1-1 1 was found to be excellent.
The result of measuring the change in gel viscoelasticity (gel strength) due to the temperature change of the first gelling agent-containing gel 1 is shown in FIG. For measurement of the gel viscoelasticity, a HAAKE Viscotester 550 rotary viscometer (manufactured by Thermo Fisher Scientific Co., Ltd., measurement conditions were sensor: MV-DIN, rotation speed: 2.00 S ⁻¹ ) was used.
From the results of FIG. 1, it was found that when the temperature was raised, the gel viscoelasticity (viscosity) rose from around 55 ° C. and started to gel.

(Production Example 2: Second gelling agent-containing liquid 1)
A second gelling agent-containing liquid 1 having the composition shown in Table 2 below was produced as follows.
The second gelling agent, calcium lactate, and sugar were mixed well, dispersed in water, and heated to about 85 ° C. to prepare a second gelling agent-containing liquid 1 (second gelling agent). Containing liquid heating step).
In addition, the said 2nd gelatinizer containing liquid 1 was maintained in the state of high temperature (80 degreeC) until the 1st gelator containing gel was added in the Example mentioned later.

In Table 2, “%” represents “% by mass”.

(Example 1: Liquid inclusion jelly food and drink 1)
The first gelling agent-containing gel 1 obtained in Production Example 1-1 and maintained at a high temperature (80 ° C.) was cut into a size of 4 cm × 4 cm × 2 cm (cutting step). The cut first gelling agent-containing gel 1 is added to the second gelling agent-containing liquid 1 obtained in Production Example 2 and maintained at a high temperature (80 ° C.). 1 gelling agent-containing gel-containing solution was prepared (first gelling agent-containing gel-containing solution preparation step). The mass ratio of the first gelling agent-containing gel 1 (first gelling agent-containing composition) and the second gelling agent-containing liquid 1 (second gelling agent-containing composition) is: 3: 7.
While maintaining the temperature of the first gelling agent-containing gel-containing liquid, the cup container was filled (container filling step) and sterilized at about 90 ° C. for 5 minutes (sterilization step).
Then, it cooled to room temperature (25 degreeC), the said 1st gelatinizer containing gel was liquefied, and the said 2nd gelatinizer containing liquid was gelatinized (the 1st gelatinizer containing gel containing liquid cooling). After the step), it was taken out from the cup container to obtain a liquid-containing jelly food or drink 1.
The gel viscoelasticity (gel strength) of the liquid-encapsulating jelly food / drink 1, that is, the gel viscoelasticity of the second gelling agent-containing composition was measured using a HAAKE Viscotester 550 rotary viscometer (manufactured by Thermo Fisher Scientific Co., Ltd., The measurement conditions were 12,000 mPa · s when measured at 25 ° C. using a sensor: MV-DIN, rotation speed: 2.00 S ⁻¹ ).
Further, the viscosity of the liquefied first gelling agent-containing composition at 25 ° C. was measured using a HAAKE Viscotester 550 rotational viscometer (manufactured by Thermo Fisher Scientific Co., Ltd., measurement conditions: sensor: MV-DIN, rotational speed: 2 It was 250 mPa · s when measured at .00S ⁻¹ ).

  The liquid encapsulated jelly food / drink 1 is shown in FIG. 2A, and the cut state is shown in FIG. 2B. As shown in FIG. 2B, the first gelling agent-containing composition liquefied from the place where the gel was broken overflowed, indicating that the jelly food / beverage product is also visually good.

(Example 2: Liquid inclusion jelly food and drink 2)
Example 1 except that the first gelling agent-containing gel 1 in Example 1 was replaced with the first gelling agent-containing gel 2 obtained in Production Example 1-2. In the same manner as above, a liquid-containing jelly food or drink 2 was obtained.
When the gel viscoelasticity of the liquid-encapsulating jelly food or drink 2, that is, the gel viscoelasticity of the second gelling agent-containing composition was measured at 25 ° C. in the same manner as in Example 1, it was 12,000 mPa · s. Met.
Moreover, when the viscosity at 25 degreeC of the liquefied 1st gelatinizer containing composition was measured similarly to the said Example 1, it was 430 mPa * s.

(Example 3: Liquid inclusion jelly food and drink 3)
Example 1 except that the first gelling agent-containing gel 1 in Example 1 was replaced with the first gelling agent-containing gel 3 obtained in Production Example 1-3. In the same manner as above, a liquid-containing jelly food or drink 3 was obtained.
When the gel viscoelasticity of the liquid-containing jelly food / drink 3, that is, the gel viscoelasticity of the second gelling agent-containing composition was measured at 25 ° C. in the same manner as in Example 1, it was 12,000 mPa · s. Met.
Further, in the same manner as in Example 1, the viscosity of the liquefied first gelling agent-containing composition at 25 ° C. was measured and found to be 340 mPa · s.

(Example 4: Liquid inclusion jelly food and drink 4)
Example 1 except that the first gelling agent-containing gel 1 used in Example 1 was replaced with the first gelling agent-containing gel 4 obtained in Production Example 1-4. In the same manner as above, a liquid-containing jelly food or drink 4 was obtained.
When the gel viscoelasticity of the liquid-encapsulating jelly food or drink 4, that is, the gel viscoelasticity of the second gelling agent-containing composition was measured at 25 ° C. in the same manner as in Example 1, 12,000 mPa · s. Met.
Moreover, it was 60 mPa * s when the viscosity in 25 degreeC of the liquefied 1st gelatinizer containing composition was measured like the said Example 1. FIG.

(Example 5: Liquid inclusion jelly food and drink 5)
Example 1 except that the first gelling agent-containing gel 1 in Example 1 was replaced with the first gelling agent-containing gel 5 obtained in Production Example 1-5. In the same manner as above, a liquid-containing jelly food or drink 5 was obtained.
When the gel viscoelasticity of the liquid-containing jelly food / drink 5, that is, the gel viscoelasticity of the second gelling agent-containing composition was measured at 25 ° C. in the same manner as in Example 1, it was 12,000 mPa · s. Met.
Moreover, when the viscosity at 25 degreeC of the liquefied 1st gelatinizer containing composition was measured similarly to the said Example 1, it was 500 mPa * s.

(Example 6: Liquid inclusion jelly food or drink 6)
Example 1 except that the first gelling agent-containing gel 1 used in Example 1 was replaced with the first gelling agent-containing gel 6 obtained in Production Example 1-6. In the same manner as above, a liquid-containing jelly food or drink 6 was obtained.
When the gel viscoelasticity of the liquid-encapsulating jelly food or drink 6, that is, the gel viscoelasticity of the second gelling agent-containing composition was measured at 25 ° C. in the same manner as in Example 1, it was 12,000 mPa · s. Met.
Moreover, when the viscosity at 25 degreeC of the liquefied 1st gelatinizer containing composition was measured like the said Example 1, it was 370 mPa * s.

  The liquid-encapsulated jelly food / beverage products obtained in the above examples had soft elasticity and chewing feeling peculiar to jelly, and also had a freshness peculiar to liquid. Moreover, the said liquid inclusion jelly food / beverage products were able to be efficiently produced with the manufacturing method of this invention.

Claims (5)

A first gelling agent-containing composition containing a first gelling agent that gels when heated and liquefies when cooled;
A second gelling agent-containing composition containing a second gelling agent that gels when cooled,
The second gelling agent-containing composition includes the first gelling agent-containing composition,
The first gelling agent-containing composition is liquid at room temperature,
The second gelling agent-containing composition is in a gel form at room temperature,
The liquid-containing jelly food or drink characterized in that the first gelling agent is at least one of methylcellulose and hydroxypropylmethylcellulose.   The liquid inclusion jelly food / beverage products according to claim 1, wherein the second gelling agent-containing composition has a gel viscoelasticity at 25 ° C of 5,000 mPa · s to 50,000 mPa · s.   The mass ratio of the first gelling agent-containing composition and the second gelling agent-containing composition is 0.5: 9.5 to 9.5: 0.5. Liquid encapsulated jelly food or drink according to crab. Heating a first gelling agent-containing liquid containing a first gelling agent to prepare a first gelling agent-containing gel;
Heating the second gelling agent-containing liquid containing the second gelling agent;
Adding the first gelling agent-containing gel to the second gelling agent-containing liquid to prepare a first gelling agent-containing gel-containing liquid;
Cooling the first gelling agent-containing gel-containing liquid, liquefying the first gelling agent-containing gel, and gelling the second gelling agent-containing liquid,
The method for producing a liquid-containing jelly food or drink, wherein the first gelling agent is at least one of methylcellulose and hydroxypropylmethylcellulose. The gel viscoelasticity at 60 ° C of the first gelling agent-containing gel is 1,000 mPa · s to 20,000 mPa · s.