JP2016189738A - Method for manufacturing jelly-containing beverage containing milk component - Google Patents
Method for manufacturing jelly-containing beverage containing milk component Download PDFInfo
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- JP2016189738A JP2016189738A JP2015072122A JP2015072122A JP2016189738A JP 2016189738 A JP2016189738 A JP 2016189738A JP 2015072122 A JP2015072122 A JP 2015072122A JP 2015072122 A JP2015072122 A JP 2015072122A JP 2016189738 A JP2016189738 A JP 2016189738A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 70
- 239000008274 jelly Substances 0.000 title claims abstract description 70
- 235000013336 milk Nutrition 0.000 title claims abstract description 59
- 239000008267 milk Substances 0.000 title claims abstract description 59
- 210000004080 milk Anatomy 0.000 title claims abstract description 59
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 92
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 230000009257 reactivity Effects 0.000 claims abstract description 13
- 125000002091 cationic group Chemical group 0.000 claims abstract description 6
- 239000003349 gelling agent Substances 0.000 claims description 32
- 238000004659 sterilization and disinfection Methods 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 28
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 18
- 229960003563 calcium carbonate Drugs 0.000 claims description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 9
- 150000001768 cations Chemical class 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 229920002148 Gellan gum Polymers 0.000 claims description 6
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 6
- 235000010492 gellan gum Nutrition 0.000 claims description 6
- 239000000216 gellan gum Substances 0.000 claims description 6
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 4
- 229940072056 alginate Drugs 0.000 claims description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 4
- 229920000615 alginic acid Polymers 0.000 claims description 4
- 239000001506 calcium phosphate Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- 235000010216 calcium carbonate Nutrition 0.000 claims description 3
- 235000011132 calcium sulphate Nutrition 0.000 claims description 3
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 3
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 3
- 235000019739 Dicalciumphosphate Nutrition 0.000 claims description 2
- 229940095672 calcium sulfate Drugs 0.000 claims description 2
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 claims description 2
- 229910000390 dicalcium phosphate Inorganic materials 0.000 claims description 2
- 229940038472 dicalcium phosphate Drugs 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 2
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 2
- 239000000499 gel Substances 0.000 description 14
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 10
- 229960005069 calcium Drugs 0.000 description 10
- 239000011575 calcium Substances 0.000 description 10
- 229910052791 calcium Inorganic materials 0.000 description 10
- 239000000243 solution Substances 0.000 description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 6
- 230000002427 irreversible effect Effects 0.000 description 6
- 229910021645 metal ion Inorganic materials 0.000 description 6
- 235000010413 sodium alginate Nutrition 0.000 description 6
- 239000000661 sodium alginate Substances 0.000 description 6
- 229940005550 sodium alginate Drugs 0.000 description 6
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 5
- 229910001424 calcium ion Inorganic materials 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 102000014171 Milk Proteins Human genes 0.000 description 4
- 108010011756 Milk Proteins Proteins 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 238000001879 gelation Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000021239 milk protein Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- -1 etc. Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 159000000003 magnesium salts Chemical class 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- HHSPVTKDOHQBKF-UHFFFAOYSA-J calcium;magnesium;dicarbonate Chemical compound [Mg+2].[Ca+2].[O-]C([O-])=O.[O-]C([O-])=O HHSPVTKDOHQBKF-UHFFFAOYSA-J 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 229940095079 dicalcium phosphate anhydrous Drugs 0.000 description 1
- 239000010459 dolomite Substances 0.000 description 1
- 229910000514 dolomite Inorganic materials 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Images
Abstract
Description
本発明は、乳成分を含有するゼリー入り飲料の製造方法及びその製造方法により得られる乳成分を含有するゼリー入り飲料に関する。 The present invention relates to a method for producing a jelly-containing beverage containing a milk component and a jelly-containing beverage containing a milk component obtained by the production method.
ゼリーを含有する果実飲料等のゼリー入り飲料は、飲料でありながら、固形分のユニークな食感を得ることができる飲料である。飲料本体とは異なる風味のゼリーを併せて摂取できる面白さなどを背景に、近年数多くの商品が上市されている。
このようなゼリー入り飲料の製造方法としては、大きく分けて２つの方法がある。
１つは、予め、カードラン、キサンタンガム、ローカストビーンガム、寒天、ゼラチン等の冷却によりゲル化する熱可逆性ゲルを用いてゼリーを製造し、当該ゼリーを粉砕等で細かくした後に、飲料と混合する製造方法である。
もう一つの方法は、アルギン酸塩、ジェランガム、低メトキシル化ペクチン、カラギーナン等のカチオン反応性を有する熱不可逆性のゲル化剤と、炭酸カルシウム、クエン酸カルシウム、炭酸マグネシウム、炭酸マグネシウムカルシウム（ドロマイト）等のカルシウム塩やマグネシウム塩とを、飲料と同時に容器内に充填し、その容器内で前記ゲル化剤と金属イオンとを混合、反応させて熱不可逆性のゼリーを生成させる製造方法である（特許文献１）。
Jelly-containing beverages such as fruit beverages containing jelly are beverages that can obtain a unique texture of solids while being beverages. In recent years, many products have been put on the market against the backdrop of the fun of being able to ingest jelly with a different flavor than the beverage itself.
There are roughly two methods for producing such jelly-containing beverages.
First, jelly is produced using a thermoreversible gel that gels upon cooling of curdlan, xanthan gum, locust bean gum, agar, gelatin, etc., and the jelly is pulverized and mixed with a beverage. Manufacturing method.
Another method is a heat irreversible gelling agent having cationic reactivity such as alginate, gellan gum, low methoxylated pectin, carrageenan, etc., calcium carbonate, calcium citrate, magnesium carbonate, magnesium calcium carbonate (dolomite), etc. The calcium salt or magnesium salt is filled in a container at the same time as a beverage, and the gelling agent and metal ions are mixed and reacted in the container to produce a heat irreversible jelly (patent) Reference 1).
しかしながら、上記の熱可逆性ゲルを用いる製造方法では、ゼリー入り飲料全体を殺菌等の目的で加熱する際に、その熱でゲルが溶解してしまい、低分子化するという問題が生じる。したがって、ゼリー部分と飲料部分は予め別個に加熱殺菌する必要があり、その後無菌状態で充填する必要があるなど、製造工程が煩雑になるという問題がある。 However, in the production method using the thermoreversible gel described above, when the entire jelly-containing beverage is heated for the purpose of sterilization or the like, the gel is dissolved by the heat, resulting in a problem of low molecular weight. Therefore, there is a problem that the manufacturing process becomes complicated, such as the jelly portion and the beverage portion need to be preliminarily separately heat-sterilized and then filled in an aseptic state.
一方、上記の熱不可逆性のゲル化剤を用いて製造する方法では、ゲル化剤を含有する液とカルシウム塩やマグネシウム塩等を含有する液を分けて調製した後に混合することによりゲル化させるため、混合後に加熱殺菌等を行うことが可能である。
この方法における熱不可逆性のゲル化剤をゲル化させるための金属イオンとしては、乳成分中に含まれるカルシウムイオンを利用することが可能であり、熱不可逆性のゲル化剤と牛乳とを混合して、特許文献２に示されているような酸性ゲル状デザートを得ることができる。特許文献２では、工業的に乳成分を含有するゼリー入り飲料を製造する場合に、熱不可逆性のゲル化剤を配合した液（本明細書では、便宜上、以後、ゲル化剤を配合する液を「Ａ液」という）と、乳成分を配合した液（同じく、本明細書では、便宜上、以後、乳成分を配合する液を「Ｂ液」という）を、容器への充填時等に混合することによってゲル化させ、ゼリー入り飲料を製造している。
しかしながら、金属イオンの供給源として乳成分を用いる場合、求められるゼリーの硬度に対して、乳成分中に含まれるカルシウムイオンでは不足であり、十分な硬度が得られないことがある。また、Ａ液の容器への充填時の飛散を抑制するために、Ａ液に適度な粘度を付与することが望ましい。これらのことから、Ａ液に金属イオンを供給する材料としてカルシウム塩等を別途追加で配合する方法が考えられるが、Ａ液側に溶解性の高いカルシウム塩を配合した場合には、Ａ液中でカルシウムイオンとゲル化剤が過度に反応して、製造工程中でＡ液の粘度が上昇し、ライン適正が悪化するという問題が生じる。
On the other hand, in the method of producing using the above-described heat irreversible gelling agent, the gelling agent is mixed with the liquid containing the calcium salt or the magnesium salt after mixing, and then gelled by mixing. Therefore, heat sterilization etc. can be performed after mixing.
As a metal ion for gelling the heat irreversible gelling agent in this method, it is possible to use calcium ions contained in milk components, and the heat irreversible gelling agent and milk are mixed. Thus, an acidic gel-like dessert as shown in Patent Document 2 can be obtained. In Patent Document 2, a liquid containing a heat irreversible gelling agent (in the present specification, for the sake of convenience, hereinafter, a liquid containing a gelling agent) when industrially producing a jelly-containing beverage containing a milk component. Is referred to as “Liquid A”) and a liquid in which milk components are blended (also in this specification, for convenience, the liquid in which milk components are blended is hereinafter referred to as “Liquid B”). It is gelled to produce a jelly-containing beverage.
However, when a milk component is used as a metal ion supply source, the calcium ion contained in the milk component is insufficient for the required hardness of the jelly, and sufficient hardness may not be obtained. Moreover, in order to suppress scattering at the time of filling to the container of A liquid, it is desirable to give moderate viscosity to A liquid. From these facts, it is conceivable to separately add a calcium salt or the like as a material for supplying metal ions to the liquid A. When a highly soluble calcium salt is mixed on the liquid A side, In this case, calcium ions and the gelling agent react excessively to increase the viscosity of the liquid A during the production process, resulting in a problem that the line suitability deteriorates.
また、特許文献３では、乳成分を含むゼリー入り液状食品において、乳タンパク質とカルシウムとの反応による凝集を防ぐために、乳タンパク質量を低減する方法を採用している。しかし、この方法では、乳成分から乳タンパク質を除去する工程が必要となり、製造が煩雑となるという問題がある。 Moreover, in patent document 3, in the liquid food containing jelly containing a milk component, in order to prevent aggregation by reaction of milk protein and calcium, the method of reducing the amount of milk protein is employ | adopted. However, this method requires a step of removing milk protein from milk components, and there is a problem that the production becomes complicated.
本願発明は、上記従来技術の問題点を解消し、新規な乳成分を含有するゼリー入り飲料の製造方法及び当該製造方法によって得られる乳成分を含有するゼリー入り飲料を提供することを課題とする。 This invention solves the problem of the said prior art, and makes it a subject to provide the drink containing a jelly containing the milk component obtained by the manufacturing method of the drink containing a jelly containing a novel milk component, and the said manufacturing method. .
本発明者らは、上記の課題を解決するため鋭意検討を進めたところ、Ａ液側に、カチオン反応性を有するゲル化剤とともに難溶性カルシウム塩を配合することで、Ａ液側の粘度を制御しつつ、乳成分を含有するゼリー入り飲料に含まれるゼリーに十分な硬度を付与できることを見出し、本願発明を完成させた。 As a result of diligent investigations to solve the above problems, the inventors of the present invention incorporated a sparingly soluble calcium salt together with a cation-reactive gelling agent on the A liquid side, thereby increasing the viscosity on the A liquid side. It discovered that sufficient hardness could be provided to the jelly contained in the drink containing a jelly containing a milk component, controlling, and completed this invention.
すなわち、本発明は以下の構成を有するものである。
（１）カチオン反応性を有するゲル化剤を含有する溶液（Ａ液）と、乳成分を含有する溶液（Ｂ液）とを混合することによってゼリー入り飲料を製造する方法であって、前記Ａ液中に難溶性カルシウム塩を配合することを特徴とする、乳成分を含有するゼリー入り飲料の製造方法。
（２）前記Ａ液中におけるカチオン反応性を有するゲル化剤の量が、０．３質量％〜０．６質量％であり、かつ、難溶性カルシウム塩の量が、０．０００３質量％〜０．０５質量％であることを特徴とする、前記（１）記載の乳成分を含有するゼリー入り飲料の製造方法。
（３）前記カチオン反応性を有するゲル化剤が、ジェランガム、アルギン酸塩、ペクチン、カラギーナンから選択される１種または２種以上であることを特徴とする、前記（１）記載の乳成分を含有するゼリー入り飲料の製造方法。
（４）前記難溶性カルシウム塩が、炭酸カルシウム、第二リン酸カルシウム、第三リン酸カルシウム及び硫酸カルシウムから選ばれる１種または２種以上であることを特徴とする、前記（１）記載の乳成分を含有するゼリー入り飲料の製造方法。
（５）前記難溶性カルシウム塩が、炭酸カルシウムであることを特徴とする、前記（１）記載の乳成分を含有するゼリー入り飲料の製造方法。
（６）前記Ａ液とＢ液を個別に加熱殺菌処理した後、前記両液を混合することを特徴とする、前記（１）記載の乳成分を含有するゼリー入り飲料の製造方法。
（７）前記Ａ液の加熱殺菌処理前のｐＨが、６．５〜８．５であることを特徴とする、前記（６）記載の乳成分を含有するゼリー入り飲料の製造方法。
（８）前記Ａ液の殺菌温度が１２０℃以上１４０℃以下、殺菌時間が２秒以上１２０秒以下であることを特徴とする前記（１）〜（７）のいずれかに記載の乳成分を含有するゼリー入り飲料の製造方法。
（９）前記（１）〜（８）のいずれかに記載の製造方法によって得られる、乳成分を含有するゼリー入り飲料。
That is, the present invention has the following configuration.
(1) A method for producing a jelly-containing beverage by mixing a solution containing a gelling agent having cation reactivity (A solution) and a solution containing a milk component (B solution), wherein A A method for producing a jelly-containing beverage containing a milk component, wherein a sparingly soluble calcium salt is blended in a liquid.
(2) The amount of the gelling agent having cation reactivity in the liquid A is 0.3% by mass to 0.6% by mass, and the amount of the hardly soluble calcium salt is 0.0003% by mass to It is 0.05 mass%, The manufacturing method of the drink containing a jelly containing the milk component of said (1) description.
(3) The milk component according to (1) above, wherein the gelling agent having cationic reactivity is one or more selected from gellan gum, alginate, pectin, and carrageenan The manufacturing method of the drink containing a jelly.
(4) The milk component according to (1) above, wherein the hardly soluble calcium salt is one or more selected from calcium carbonate, dicalcium phosphate, tricalcium phosphate and calcium sulfate The manufacturing method of the drink containing a jelly.
(5) The method for producing a jelly-containing beverage containing the milk component according to (1), wherein the hardly soluble calcium salt is calcium carbonate.
(6) The method for producing a jelly-containing beverage containing the milk component according to (1), wherein the liquid A and the liquid B are individually heat-sterilized and then mixed.
(7) The method for producing a jelly-containing beverage according to (6) above, wherein the pH of the liquid A before the heat sterilization treatment is 6.5 to 8.5.
(8) The milk component according to any one of (1) to (7) above, wherein the sterilization temperature of the liquid A is 120 ° C. or higher and 140 ° C. or lower and the sterilization time is 2 seconds or longer and 120 seconds or shorter. The manufacturing method of the drink containing a jelly to contain.
(9) A jelly-containing beverage containing a milk component, obtained by the production method according to any one of (1) to (8).
本発明によれば、カチオン反応性を有するゲル化剤を含有する溶液における加熱殺菌処理前後の粘度を制御しつつ、所望の硬度のゼリーを含む乳成分を含有するゼリー入り飲料を製造することができる。 According to the present invention, it is possible to produce a jelly-containing beverage containing a milk component containing a jelly having a desired hardness while controlling the viscosity before and after the heat sterilization treatment in a solution containing a gelling agent having cationic reactivity. it can.
以下、本発明について、例を挙げながら詳しく説明する。
本発明は、カチオン反応性を有するゲル化剤を含有する溶液（Ａ液）と、乳成分を含有する溶液（Ｂ液）とを混合することによってゼリー入り飲料を製造する方法に関するものであり、Ａ液側に難溶性カルシウム塩を配合することを特徴とする。本発明の方法は、特に、乳成分を含有するゼリー入り飲料の製造に適した方法である。乳成分を含有しないゼリー入り飲料の場合は、金属イオン供給側の溶液において必要十分な量の金属イオン供給源を添加することが可能であるため、本発明の製造方法を適用する意味があまりない。
Hereinafter, the present invention will be described in detail with examples.
The present invention relates to a method for producing a jelly-containing beverage by mixing a solution containing a gelling agent having cation reactivity (liquid A) and a solution containing a milk component (liquid B), A poorly soluble calcium salt is added to the liquid A side. The method of the present invention is a method particularly suitable for producing a jelly-containing beverage containing a milk component. In the case of a jelly-containing beverage that does not contain a milk component, it is possible to add a necessary and sufficient amount of a metal ion source in the solution on the metal ion supply side, so there is not much significance in applying the production method of the present invention. .
本発明において、Ａ液側に配合されるカチオン反応性を有するゲル化剤としては、低メトキシル化ペクチン（ＬＭペクチン）、ジェランガム、アルギン酸塩、カラギーナン等を好ましい例として挙げることができる。これらは所望のゼリー入り飲料の性質に合わせて、１種又は２種以上を適宜組み合わせて用いることができる。また、上記のゲル化剤だけを用いてもよいが、上記ゲル化剤を主剤とし、ローカストビーンガム、キサンタンガム、ネイティブジェランガム、グルコマンナン、高メトキシル化ペクチン（ＨＭペクチン）等を副剤として、主剤と副剤を適宜組み合わせて用いることも可能である。
Ａ液中に含まれるカチオン反応性を有するゲル化剤の量は、０．３質量％〜０．６質量％とすることが好ましい。ゲル化剤の量が０．３質量％未満となると、ゲルが固まりにくく、適度な硬度を持つゲルが得られず、０．６質量％を超えると、ゲルが硬くなり過ぎるため好ましくない。
In the present invention, preferred examples of the gelling agent having cation reactivity incorporated on the liquid A side include low methoxylated pectin (LM pectin), gellan gum, alginate, carrageenan and the like. These can be used singly or in appropriate combination of two or more according to the properties of the desired jelly-containing beverage. In addition, the above gelling agent may be used alone, but the above gelling agent is the main ingredient, and locust bean gum, xanthan gum, native gellan gum, glucomannan, highly methoxylated pectin (HM pectin) and the like are used as the main ingredients. It is also possible to use a combination of and an auxiliary agent as appropriate.
The amount of the cation-reactive gelling agent contained in the liquid A is preferably 0.3% by mass to 0.6% by mass. When the amount of the gelling agent is less than 0.3% by mass, the gel is difficult to solidify and a gel having an appropriate hardness cannot be obtained. When the amount exceeds 0.6% by mass, the gel becomes too hard, which is not preferable.
本発明は、Ａ液側にカチオン反応性を有するゲル化剤に加えて、難溶性カルシウム塩を配合することを特徴とする。
難溶性カルシウム塩としては、炭酸カルシウム、第二リン酸カルシウム、第三リン酸カルシウム及び硫酸カルシウムを好ましい例として挙げることができ、１種または２種以上を適宜選択して用いることができる。これらの中でも、炭酸カルシウムは特に好ましい。
難溶性カルシウム塩は、その難溶性ゆえ、カルシウムイオンの供給源としては効率が悪く、カチオン反応性ゲル化剤をゲル化させるためのカチオン源としては一般的には用いられない。しかしながら、これらの難溶性カルシウム塩は、低ｐＨ条件下で溶解しやすいという性質を有している。
本発明では、カチオン反応性を有するゲル化剤を含むＡ液は、加熱殺菌を経ると、わずかではあるがｐＨが低下することに着目し、この性質と難溶性カルシウムの性質とを組合せ、カチオン反応性ゲル化剤をゲル化させる。
The present invention is characterized by blending a sparingly soluble calcium salt in addition to a gelling agent having cation reactivity on the liquid A side.
As the poorly soluble calcium salt, calcium carbonate, dibasic calcium phosphate, tribasic calcium phosphate and calcium sulfate can be mentioned as preferred examples, and one or more kinds can be appropriately selected and used. Among these, calcium carbonate is particularly preferable.
Due to its poor solubility, the poorly soluble calcium salt is not efficient as a source of calcium ions and is not generally used as a cation source for gelling a cation-reactive gelling agent. However, these poorly soluble calcium salts have the property of being easily dissolved under low pH conditions.
In the present invention, it is noted that the liquid A containing a gelling agent having cation reactivity is slightly reduced in pH after heat sterilization, and this property is combined with the property of sparingly soluble calcium. The reactive gelling agent is gelled.
なお、炭酸カルシウム以外の難溶性カルシウムを使用する場合は、塩類中のカルシウム量と溶解度に注意する必要がある。すなわちカルシウム含量は０．０１質量％を目標に調整するが、塩類により溶解度が異なり、難溶性といわれる塩類の中にありながら溶解度の高いものでは殺菌前に過度のゲル化が発生する場合があるので注意が必要である。ｐＨについても添加する塩類によってｐＨ変化の度合いが異なるため、最終的に後述のｐＨになるよう重曹等を用いて調整する。 In addition, when using sparingly soluble calcium other than calcium carbonate, it is necessary to pay attention to the amount of calcium and the solubility in the salt. In other words, the calcium content is adjusted to a target of 0.01% by mass, but the solubility differs depending on the salt, and excessive gelation may occur before sterilization in the salt that is said to be insoluble but has high solubility. So be careful. Since the degree of pH change varies depending on the salts to be added, the pH is adjusted using sodium bicarbonate or the like so that the final pH is reached.
Ａ液中に含まれる難溶性カルシウム塩の量は、０．０００３質量％〜０．０５質量％とすることが好ましく、この範囲とすることにより良質なゲルを得ることができる。難溶性カルシウム塩の量が０．０００３質量％未満となると、適度な大きさと硬度を有するゲルが生成できなくなるため好ましくない。また、Ａ液側に含まれる難溶性カルシウム塩の量が０．０５質量％を超えると、乳成分側であるＢ液と混合する前にゲル化してしまい、充填自体が困難となるため好ましくない。 The amount of the sparingly soluble calcium salt contained in the liquid A is preferably 0.0003% by mass to 0.05% by mass, and a good quality gel can be obtained by setting this range. When the amount of the sparingly soluble calcium salt is less than 0.0003% by mass, it is not preferable because a gel having an appropriate size and hardness cannot be generated. Further, if the amount of the sparingly soluble calcium salt contained in the liquid A side exceeds 0.05% by mass, it is gelled before mixing with the liquid B on the milk component side, and filling itself becomes difficult. .
なお、難溶性カルシウム塩は、乳成分と混合されるとすぐに中性化され、溶解しにくくなるため、Ｂ液側に配合してもカチオン源として機能しない。また、難溶性カルシウムをＢ液に配合する場合には、Ａ液を酸性化させる必要が生じるが、Ａ液を酸性化させると、その後の殺菌工程によってゲル化力が失われてしまうことになる。また、Ａ液の容器への充填時の飛散を抑制するために、Ａ液に適度な粘度を付与することが望ましい。以上のことから、本発明においては、難溶性カルシウム塩はＡ液に配合し、Ｂ液には配合しないことが望ましい。 In addition, since the hardly soluble calcium salt is neutralized as soon as it is mixed with the milk component and becomes difficult to dissolve, it does not function as a cation source even if blended on the B liquid side. Moreover, when mix | blending poorly soluble calcium with B liquid, it will be necessary to acidify A liquid, but when A liquid is acidified, gelling power will be lost by a subsequent sterilization process. . Moreover, in order to suppress scattering at the time of filling to the container of A liquid, it is desirable to give moderate viscosity to A liquid. From the above, in the present invention, it is desirable that the poorly soluble calcium salt is blended in the liquid A and not blended in the liquid B.
Ｂ液側に含まれる乳成分としては、カルシウムを含む乳素材であれば限定されず、例えば、生乳、脱脂乳、脱脂粉乳、ホエー、ホエータンパク質濃縮物（ＷＰＣ）、乳タンパク質濃縮物（ＭＰＣ）等を、１種または２種以上を適宜組み合わせて用いることができる。 The milk component contained in the B liquid side is not limited as long as it is a milk material containing calcium. For example, raw milk, skim milk, skim milk powder, whey, whey protein concentrate (WPC), milk protein concentrate (MPC) Etc. can be used singly or in appropriate combination of two or more.
Ａ液とＢ液は、混合前に別個に加熱殺菌処理することが好ましい。
Ａ液の加熱殺菌は、１２０〜１４０℃程度の温度により、２〜１２０秒間程度行うことが好ましい。
加熱殺菌処理前のＡ液は、ｐＨが６以下となると、難溶性カルシウム塩が溶解してカルシウムイオンが出現し、すぐにゲル化が起こって粘度が上昇してしまうため、ｐＨが６．５〜８．５となるように調節することが望ましい。さらに殺菌後のｐＨが５．５〜７．０となるように調節することが望ましく、加熱殺菌後のＡ液の粘度は、５０〜１５０ｃｐ程度とすることが好ましい。
一方、乳成分を含有するＢ液の加熱殺菌は、ロングライフ（ＬＬ）牛乳の処理と同様に、超高温滅菌法により行うことが好ましい。すなわち、１３０〜１５０℃程度の温度で１〜６０秒間程度行うことが好ましい。
It is preferable that the A liquid and the B liquid are separately heat-sterilized before mixing.
The heat sterilization of the liquid A is preferably performed at a temperature of about 120 to 140 ° C. for about 2 to 120 seconds.
When the pH of the solution A before heat sterilization is 6 or less, the sparingly soluble calcium salt dissolves and calcium ions appear, and gelation occurs immediately, resulting in an increase in viscosity. It is desirable to adjust so that it will be -8.5. Furthermore, it is desirable to adjust the pH after sterilization to be 5.5 to 7.0, and the viscosity of the liquid A after heat sterilization is preferably about 50 to 150 cp.
On the other hand, the heat sterilization of the B liquid containing the milk component is preferably performed by an ultra-high temperature sterilization method as in the treatment of long-life (LL) milk. That is, it is preferable to carry out for about 1 to 60 seconds at a temperature of about 130 to 150 ° C.
このようにＡ液とＢ液を別個に加熱殺菌処理した後冷却して、Ａ液とＢ液を同じ容器に充填することが好ましい。加熱殺菌工程を経たＡ液は、ｐＨが低下し、これによって難溶性のカルシウム塩が溶解し、ゲル化が開始される。これによりＡ液に適度な粘度が付与され、充填時のＡ液の飛散を抑制することができる。この状態で、Ｂ液と混合することにより、Ｂ液中に含まれる乳カルシウムも加わって、ゲル化がさらに進み、所望の硬度を有するゼリーを含む乳成分含有ゼリー飲料が得られる。
なお、両液の混合比率は、所望の製品によって適宜変えることができ、特に限定されない。
In this way, it is preferable that the liquid A and the liquid B are separately heat-sterilized and then cooled, and the liquid A and the liquid B are filled in the same container. The liquid A that has undergone the heat sterilization process has a lowered pH, whereby the hardly soluble calcium salt is dissolved and gelation is started. Thereby, moderate viscosity is given to A liquid and scattering of A liquid at the time of filling can be controlled. By mixing with B liquid in this state, milk calcium contained in B liquid is also added, gelation further proceeds, and a milk component-containing jelly drink containing jelly having a desired hardness is obtained.
In addition, the mixing ratio of both liquids can be suitably changed with desired products, and is not specifically limited.
本発明の製造方法においては、上記したゲル化剤、難溶性カルシウム塩及び乳成分の他に、一般的に使用されている様々な食品素材、添加物などを、Ａ液またはＢ液に適宜配合することが可能である。例えば、糖類、果実、果汁、コーヒー、茶類、甘味料、酸味料、香料、色素、酸化防止剤、乳化剤、ｐＨ調整剤等を必要に応じて適宜配合することができる。また、上記の各種物質を適宜選択して使用することにより、形成されるゲルを均一または不均一なものに制御することが可能である。このときのゲル強度は１０〜１００ｇｆ程度とすることが好ましい。
以下、具体的な例を挙げて本発明をさらに詳しく説明するが、本発明はこれに限定されるものではない。
In the production method of the present invention, in addition to the above-mentioned gelling agent, sparingly soluble calcium salt and milk component, various commonly used food materials, additives and the like are appropriately blended in liquid A or liquid B. Is possible. For example, sugars, fruits, fruit juices, coffee, teas, sweeteners, acidulants, fragrances, pigments, antioxidants, emulsifiers, pH adjusters and the like can be appropriately blended as necessary. Moreover, it is possible to control the formed gel to be uniform or non-uniform by appropriately selecting and using the various substances described above. The gel strength at this time is preferably about 10 to 100 gf.
Hereinafter, the present invention will be described in more detail with specific examples, but the present invention is not limited thereto.
（ゲル化剤の添加量の検討）
コーヒーエキス１０質量％、インスタントコーヒー４質量％、異性化糖１５．７質量％、粉末水飴８．０質量％、重曹０．４質量％を含む水溶液にアルギン酸ナトリウム（キッコーマンバイオケミファ社製）を添加し、０．２質量％乃至０．６質量％までの異なる濃度のＡ液を調製した。これらのゼリー飲料を１３７℃で３０秒間殺菌した後、１０℃に冷却した。これらをそれぞれ牛乳と重量比で１：１となるように混合後１０℃にて一夜静置しゼリー飲料を調製した。静置後のゼリー飲料を平らなプラスティックバットに入れてゼリーの状態を目視で確認した。アルギン酸ナトリウムの含量をそれぞれ０．２質量％、０．３質量％および０．６質量％として調製したゼリー飲料のゼリーの状態を示す写真を図１に示す。
図１に示されるように、目視での確認の結果、アルギン酸ナトリウムの含量が０．３質量％および０．６質量％のゼリー飲料のゼリーが好ましい状態であった。さらに検討したところ、アルギン酸ナトリウムの含量を０．３７５質量％乃至０．４５質量％として調製したゼリー飲料のゼリーは特に好ましい状態であった。
(Examination of the amount of gelling agent added)
Sodium alginate (Kikkoman Biochemifa) was added to an aqueous solution containing 10% by weight of coffee extract, 4% by weight of instant coffee, 15.7% by weight of isomerized sugar, 8.0% by weight of powdered syrup, and 0.4% by weight of sodium bicarbonate. A liquids having different concentrations from 0.2% by mass to 0.6% by mass were prepared. These jelly beverages were sterilized at 137 ° C. for 30 seconds and then cooled to 10 ° C. These were each mixed with milk so that the weight ratio was 1: 1, and then allowed to stand at 10 ° C. overnight to prepare a jelly beverage. The jelly drink after standing was placed in a flat plastic bat, and the state of the jelly was visually confirmed. The photograph which shows the state of the jelly of the jelly drink prepared by making content of sodium alginate 0.2 mass%, 0.3 mass%, and 0.6 mass%, respectively is shown in FIG.
As shown in FIG. 1, as a result of visual confirmation, the jelly of a jelly beverage having a sodium alginate content of 0.3% by mass and 0.6% by mass was in a preferable state. Further examination revealed that the jelly beverage jelly prepared with a sodium alginate content of 0.375 mass% to 0.45 mass% was in a particularly preferred state.
（ミルクゼリーの製造）
表１に示される配合により、常法により原料を混合して、Ａ液とＢ液をそれぞれ調製した。
(Manufacture of milk jelly)
According to the formulation shown in Table 1, raw materials were mixed by a conventional method to prepare liquid A and liquid B, respectively.
表１において、ゲル化剤としては、アルギン酸ナトリウム（ダックアルギン：キッコーマンバイオケミファ社製）とペクチン（LM-SN-325：ユニテックフーズ社製）を５０：１の質量比で用い、炭酸カルシウムは白石カルシウム社製を用いた。 In Table 1, as the gelling agent, sodium alginate (Duck Algin: manufactured by Kikkoman Biochemifa) and pectin (LM-SN-325: manufactured by Unitech Foods) were used at a mass ratio of 50: 1, and calcium carbonate was shiroishi. The product made by calcium company was used.
表１に示す原材料を常法により混合してＡ液とＢ液をそれぞれ得て、別個に加熱殺菌処理を行った。
Ａ液の加熱殺菌は、１３５℃で３０秒間行った。加熱殺菌処理前のＡ液のｐＨは７．８であり、処理後のｐＨは６．１であった。また、加熱殺菌処理前のＡ液の粘度は１３０ｃｐであり、処理後の粘度は１３６ｃｐであった。
Ｂ液の加熱殺菌は、１４０℃で６秒間行った。加熱殺菌処理前のＢ液のｐＨは７．１であり、処理後のｐＨは６．８であった。また、加熱殺菌処理前のＢ液の粘度は４．５ｃｐであり、処理後の粘度は８．０ｃｐであった。
次いで、Ａ液及びＢ液をそれぞれ冷却した後、混合比を１：１として同容器内に充填し、良好な硬度を有する不定形ゼリーを生成させ、本発明の乳成分を含有するゼリー飲料（ミルクゼリー）を得た。このときのゲル強度は７０ｇｆであった。
The raw materials shown in Table 1 were mixed by a conventional method to obtain liquid A and liquid B, and subjected to heat sterilization separately.
The liquid A was sterilized by heating at 135 ° C. for 30 seconds. The pH of the liquid A before the heat sterilization treatment was 7.8, and the pH after the treatment was 6.1. Moreover, the viscosity of the liquid A before the heat sterilization treatment was 130 cp, and the viscosity after the treatment was 136 cp.
Liquid B was sterilized by heating at 140 ° C. for 6 seconds. The pH of the B liquid before the heat sterilization treatment was 7.1, and the pH after the treatment was 6.8. Moreover, the viscosity of B liquid before heat-sterilization treatment was 4.5 cp, and the viscosity after treatment was 8.0 cp.
Next, after each of the liquid A and liquid B was cooled, the mixture ratio was set to 1: 1 and filled in the same container to produce an amorphous jelly having good hardness, and a jelly beverage containing the milk component of the present invention ( Milk jelly). The gel strength at this time was 70 gf.
（ミルクゼリーの製造２）
表２に示される配合により、常法により原料を混合して、Ａ液とＢ液をそれぞれ調製した。
(Manufacture of milk jelly 2)
According to the formulation shown in Table 2, raw materials were mixed by a conventional method to prepare liquid A and liquid B, respectively.
表２において、ゲル化剤としては、アルギン酸ナトリウム（ダックアルギン：キッコーマンバイオケミファ社製）と脱アシル型ジェランガム（ケルコゲル：ＣＰケルコ社製）を１０：１の質量比で用い、硫酸カルシウムは大平化学産業社製を用いた。 In Table 2, as the gelling agent, sodium alginate (duck argin: manufactured by Kikkoman Biochemifa) and deacylated gellan gum (Kelco gel: manufactured by CP Kelco) were used at a mass ratio of 10: 1. A product made by Sangyo Co., Ltd. was used.
表２に示す原材料を常法により混合してＡ液とＢ液をそれぞれ得て、別個に加熱殺菌処理を行った。
Ａ液の加熱殺菌は、１３５℃で３０秒間行った。加熱殺菌処理前のＡ液のｐＨは７．１であり、処理後のｐＨは６．５であった。また、加熱殺菌処理前のＡ液の粘度は２００ｃｐであり、処理後の粘度は１５０ｃｐであった。
Ｂ液の加熱殺菌は、１４０℃で６秒間行った。加熱殺菌処理前のＢ液のｐＨは７．１であり、処理後のｐＨは６．８であった。また、加熱殺菌処理前のＢ液の粘度は４．８ｃｐであり、処理後の粘度は８．０ｃｐであった。
次いで、Ａ液及びＢ液をそれぞれ冷却した後、混合比を１：１として同容器内に充填し、良好な硬度を有する不定形ゼリーを生成させ、本発明の乳成分を含有するゼリー飲料（ミルクゼリー）を得た。このときのゲル強度は３０ｇｆであった。
The raw materials shown in Table 2 were mixed by a conventional method to obtain liquid A and liquid B, and subjected to heat sterilization separately.
The liquid A was sterilized by heating at 135 ° C. for 30 seconds. The pH of the liquid A before the heat sterilization treatment was 7.1, and the pH after the treatment was 6.5. Moreover, the viscosity of A liquid before heat sterilization treatment was 200 cp, and the viscosity after treatment was 150 cp.
Liquid B was sterilized by heating at 140 ° C. for 6 seconds. The pH of the B liquid before the heat sterilization treatment was 7.1, and the pH after the treatment was 6.8. Moreover, the viscosity of B liquid before heat-sterilization treatment was 4.8 cp, and the viscosity after treatment was 8.0 cp.
Next, after each of the liquid A and liquid B was cooled, the mixture ratio was set to 1: 1 and filled in the same container to produce an amorphous jelly having good hardness, and a jelly beverage containing the milk component of the present invention ( Milk jelly). The gel strength at this time was 30 gf.
カチオン反応性を有するゲル化剤を含有する溶液に難溶性カルシウムを配合することによって、加熱殺菌処理前後の粘度を制御しながら、所望の硬度を有するゼリーを含む乳成分含有ゼリー入り飲料を製造することができる。 By blending sparingly soluble calcium into a solution containing a gelling agent having cationic reactivity, a milk-containing beverage containing jelly containing a desired hardness is produced while controlling the viscosity before and after heat sterilization. be able to.
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