JP2019062765A - Jelly drink, method for producing jelly drink, and method for improving separability of jelly drink - Google Patents

Abstract

To provide a jelly drink in which a liquid part is definitely separated from a gelatinous jelly part, a method for producing a jelly drink, and a method for improving a separability of a jelly drink.SOLUTION: The jelly drink according to the present invention includes a liquid part and a gelatinous jelly part and contains locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified oil and fat; the method for producing a jelly drink according to the present invention is a method for producing a jelly drink including a liquid part and a gelatinous jelly part and comprises a step of mixing a raw material containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified oil and fat to prepare a blend liquid, a step of filling a container with the blend liquid, and a step of thermally sterilizing the blend liquid filled in the container.SELECTED DRAWING: None

Description

  The present invention relates to a jelly beverage, a method of producing a jelly beverage, and a method of improving the separability of a jelly beverage.

In recent years, consumers' preferences for food and drink have diversified, and various types of products are being developed in order to satisfy the diversified preferences of consumers. And various jelly drinks are proposed also from the various viewpoints, such as not only taste preference but also nutrition functionality and physical characteristics, also about the jelly drink of the type which shakes down the container-packed jelly and drinks.
And the following techniques are proposed regarding this jelly drink, for example.

  Patent Document 1 describes a method for producing a jelly food in which a mousse layer and a jelly layer are separated into two layers in a container, and a cream and a jelly liquid containing an oil and fat as a main component and maintaining emulsification stability by protein and emulsifier. And filling the container in a single solution, and reducing the emulsifying effect of the protein / emulsifier to separate the mousse layer and the jelly layer according to the specific gravity difference. It is done.

  Further, Patent Document 2 includes a jelly substrate comprising a gelling agent and other additives, and a creamy oil-in-water emulsified fat comprising fat and oil, an emulsifier, a protein and other additives, and heating the jelly substrate. After dissolving, the creamy oil-in-water emulsified fat is mixed, and the cream layer is separated in the upper layer, and solidified to form a layered jelly, and as the emulsifying agent, sucrose fatty acid ester and polyglycerin fatty acid ester Among them, one obtained by adding an organic acid monoglyceride to any one or both, or one or both of them, and the creamy oil-in-water type emulsified fat containing the emulsifier is mixed with the jelly substrate and then the oil separates It is characterized in that as a cream layer in a range not exceeding 40% of the total volume of the layered jelly is present above the jelly layer. Jo jelly have been disclosed.

Japanese Patent Application Laid-Open No. 7-289176 JP-A-8-242786

  Although the technology according to Patent Document 1 and the technology according to Patent Document 2 are divided into two layers of a mousse layer (cream layer) and a jelly layer, they are in a gel form as a whole. Therefore, when eating and eating so that the mousse layer and the jelly layer are mixed, the consumer can feel different flavors between the mousse layer and the jelly layer, but the texture of each layer is a gel-like texture. Therefore, I can not feel any change in the texture.

The present inventor clearly separates the liquid portion and the jelly portion of the jelly beverage in the process of promoting the development of the jelly beverage including the liquid portion having different texture and the jelly portion (gel-like) by filling one solution. Was found to be difficult.
For example, although the liquid portion and the jelly portion are not clearly separated, the color tone of the liquid portion and the jelly portion although the jelly beverage having the white liquid portion and the dark jelly portion is manufactured in expectation. In such a situation that a clear difference hardly appears.

  Then, this invention makes it a subject to provide the jelly beverage which the liquid part and the gel-like jelly part were isolate | separated clearly, the manufacturing method of jelly beverage, and the separation property improvement method of jelly beverage.

The problems can be solved by the following means.
(1) A jelly beverage comprising a liquid portion and a gel-like jelly portion, and containing locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fat and oil.
(2) The jelly beverage according to the above 1, wherein the content of magnesium is 0.03 to 0.5 g / L.
(3) The jelly beverage according to the above 1 or 2, wherein the content of the liquid portion is 8.5% by mass or more.
(4) A method for producing a jelly beverage comprising a liquid portion and a gel-like jelly portion, wherein a raw material containing locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fat and oil is mixed to prepare a preparation liquid A method for producing a jelly beverage, comprising: a filling step of filling the preparation into a container; and a heat sterilization step of heat sterilizing the preparation filled in the container.
(5) The method for producing a jelly beverage according to 4 above, wherein the preparation liquid is filled at 50 to 85 ° C. in the container in the filling step.
(6) A method for improving the separability of a jelly beverage, which clearly separates the liquid portion of the jelly beverage and the gelled jelly portion, which is obtained by mixing raw materials including locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fat and oil A method for improving the separability of a jelly beverage, which comprises preparing a prepared solution and filling the prepared solution in a container, and heating and sterilizing the prepared solution filled in the container.

  The jelly beverage according to the present invention can be suitably separated into a liquid portion and a gel-like jelly portion by containing locust bean gum, carrageenan, xanthan gum, magnesium and emulsified fat and oil.

The method for producing a jelly drink according to the present invention comprises preparing a prepared liquid by mixing raw materials containing locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fats and oils, so the liquid portion and the gel-like jelly portion Properly separated jelly beverages can be produced.
In addition, since the method for producing a jelly beverage according to the present invention is a so-called one-liquid filling method, not only can the manufacturing process be shortened, but also a treatment that causes gelation before filling the preparation into a container is necessary. Since there is no need for maintenance of the manufacturing apparatus accompanying adhesion etc. of the gelled preparation liquid to piping etc. of a manufacturing apparatus, it is unnecessary, and it is very excellent in manufacture aptitude.

  The method for improving the separability of the jelly beverage according to the present invention improves the separability of the jelly beverage because the preparation liquid is prepared by mixing the raw materials containing locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fat and oil. be able to.

It is a flowchart explaining the contents of the manufacturing method of the jelly drink concerning the embodiment of the present invention.

  Hereinafter, a jelly beverage according to the present invention, a method for producing the jelly beverage, and a mode (embodiment) for carrying out the method for improving the separability of the jelly beverage will be described.

[Jelly drink]
The jelly beverage according to the present embodiment includes a liquid portion and a gel-like jelly portion, and contains locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fat and oil.

(Geleasing agents: locust bean gum, carrageenan, xanthan gum)
The jelly beverage according to the present embodiment contains three types of locust bean gum, carrageenan and xanthan gum as gelling agents.
As a result of conducting experiments using a large number of gelling agents, the present inventor properly separates the jelly beverage into a liquid portion and a gel-like jelly portion when using the three combinations of gelling agents. I found out what I could do. Specifically, when the gelling agent of the three combinations is used, the preparation liquid is prepared (prepared at 50 ° C. or less, preferably 40 ° C. or less, more preferably 30 ° C. or less) containing the raw material containing the gelling agent By filling the container, heating and sterilizing it, and cooling it, surprisingly, the liquid portion is suitably separated from the gel-like jelly portion to provide two states, liquid and gel-like. . That is, the jelly beverage according to the present embodiment can not only be manufactured by a so-called one-liquid filling method (a method using one kind of preparation liquid but not a plurality of kinds), and additionally subjected to a separate heat treatment before filling the preparation liquid in a container There is no need for a step of gelation. As a result, the jelly beverage according to the present embodiment can not only shorten the manufacturing process, but also does not require maintenance of the manufacturing apparatus as the gelled preparation liquid adheres to the piping etc. of the manufacturing apparatus. It is a very good beverage.

  Locust bean gum, when used in combination with the other two gelling agents, properly separates the liquid portion from the gel-like jelly portion as described above, and affects the hardness of the jelly portion.

The content of locust bean gum is preferably 0.50 g / L or more, more preferably 0.55 g / L or more, still more preferably 0.60 g / L or more, and particularly preferably 0.65 g / L or more. When the content of locust bean gum is equal to or more than a predetermined amount, the liquid portion and the jelly portion can be more appropriately separated, and the jelly portion can be made more solid.
In addition, the content of locust bean gum is preferably 3.00 g / L or less, more preferably 2.50 g / L or less, still more preferably 1.00 g / L or less, and particularly preferably 0.90 g / L or less. When the content of locust bean gum exceeds a predetermined amount, it hardens and does not separate into two layers.

  Carrageenan properly separates the liquid portion from the gel-like jelly portion and affects the hardness of the jelly portion by using it in combination with the other two gelling agents. Carrageenan may be any type of −-carrageenan, ι-carrageenan and λ-carrageenan, but κ-carrageenan is preferable from the viewpoint of securing the strength of the jelly portion.

The content of carrageenan is preferably 0.10 g / L or more, more preferably 0.20 g / L or more, still more preferably 0.30 g / L or more, and particularly preferably 0.35 g / L or more. When the content of carrageenan is equal to or more than a predetermined amount, the liquid portion and the jelly portion can be more appropriately separated, and the jelly portion can be made more solid.
Further, the content of carrageenan is preferably 0.75 g / L or less, more preferably 0.60 g / L or less, further preferably 0.55 g / L or less, and particularly preferably 0.50 g / L or less. When the content of carrageenan exceeds a predetermined amount, it hardens and does not separate into two layers.

  Xanthan gum, when used in combination with two other gelling agents, properly separates the liquid portion from the gel-like jelly portion and influences the water separation rate (the ratio of the liquid portion to the jelly beverage) .

The content of xanthan gum is preferably 0.10 g / L or more, more preferably 0.20 g / L or more, further preferably 0.25 g / L or more, and particularly preferably 0.30 g / L or more. When the content of xanthan gum is equal to or more than a predetermined amount, the liquid portion and the jelly portion can be separated more appropriately, and a situation in which the water separation rate is too high can be avoided.
Further, the content of xanthan gum is preferably 0.75 g / L or less, more preferably 0.60 g / L or less, still more preferably 0.50 g / L or less, and particularly preferably 0.45 g / L or less. When the content of xanthan gum is equal to or less than a predetermined amount, it is possible to avoid a situation where the water separation rate is too high.

  The total content of the gelling agents locust bean gum, carrageenan and xanthan gum is not particularly limited, but the liquid portion and the gel-like jelly portion are more clearly separated, and the texture is more excellent. From the viewpoint of setting (the jelly portion becomes a firm and firm texture), 0.70 g / L or more is preferable, 1.00 g / L or more is more preferable, and 1.30 g / L or more is more preferable. In addition, the total content of locust bean gum, carrageenan and xanthan gum is preferably 4.50 g / L or less, more preferably 4.00 g / L or less, from the viewpoint of firming and no separation of two layers. More preferably, not more than .00 g / L.

(Liquid part)
The liquid part is a liquid part which is not gelled by the above-mentioned gelling agent in the jelly beverage, in other words, a part separated from the gel-like jelly part and mainly contains emulsified fat and the like which is not gelled. It consists of In addition, although the gel-like jelly part also contains fats and oils derived from emulsified fat and oil, and not all fats and oils are contained in the liquid part, the emulsified fat is contained as much as possible in the liquid part Is preferred.
3 mass% or more is preferable, as for the ratio (The ratio which occupies in the whole jelly drink: Content, a water repellant rate), 8.5 mass% or more is more preferable, 10 mass% or more is more preferable, and 11 mass% The above is particularly preferable. When the ratio of the liquid portion is equal to or higher than the predetermined ratio, the consumer can fully feel not only the gel-like portion but also the liquid portion.
Moreover, 35 mass% or less is preferable, as for the ratio of a liquid part, 30 mass% or less is more preferable, 25 mass% or less is more preferable, 20 mass% or less is especially preferable. When the ratio of the liquid portion is equal to or less than the predetermined ratio, it is possible to avoid that the liquid portion is too large to be in an undesirable state as a jelly beverage.
In the jelly beverage according to the present invention, the liquid portion containing oil and fat plays a role of, for example, a liquid cream in coffee jelly.

(Emulsified oil and fat)
An emulsified fat is an fat emulsified by an emulsifying agent, and an emulsified vegetable fat (vegetable emulsified fat) and an emulsified animal fat (animal emulsified fat) can be used. And when emulsified fats and oils are contained in a jelly drink, while the fats and oils component isolate | separates a jellyfish part appropriately as a fluid part, it is excellent also in the temporal stability which maintains the state which the liquid part and the jelly part isolate | separate long.
Emulsified vegetable fats and oils are obtained by emulsifying fats and oils derived from plants, and examples thereof include rapeseed oil emulsified fats and oils, rice oil emulsified fats and oils, soybean oil emulsified fats and oils, safflower oil emulsified fats and oils, sunflower oil emulsified fats and the like.
Emulsified animal fats and oils are obtained by emulsifying fats and oils derived from animals, and examples thereof include butter, fresh cream, lard and the like, which are previously emulsified with an emulsifier.
In addition, when the emulsified vegetable oil and fat and the emulsified animal oil and fat are compared, the jelly beverage using the emulsified vegetable oil and fat tends to have more liquid parts, so both can be selected according to the needs for the jelly beverage. .

  The content of the emulsified fat with respect to the whole jelly beverage is not particularly limited. For example, the content of the emulsified fat (fat content 50%) is 10 to 60 g / L, preferably 12 to 45 g / L, and more preferably Is 15 to 40 g / L. Moreover, content of the fats and oils to be contained as emulsified fats with respect to the whole jelly beverage is 5 to 30 g / L, preferably 6 to 22.5 g / L, and more preferably 7.5 to 20 g / L.

The emulsifier of the emulsified oil is not particularly limited, but the amount of the emulsifier derived from milk protein is preferably small. If the amount of the emulsifier derived from milk protein is large, it is difficult to separate the oil and fat portion from the jelly portion as a liquid portion, and the oil and fat portion is contained in a large amount in the jelly portion.
However, the use of a milk protein-derived emulsifier is not excluded.

(Gel-like jelly parts)
The gel-like jelly portion is a gel-like (solid or semi-solid) portion gelled by the above-mentioned gelling agent in the jelly beverage.
And gel-like jelly parts are, for example, coffee, green tea, black tea, banana-flavored beverage, apricot-flavored beverage, strawberry-flavored beverage (fruit-flavored beverage), cheese-flavored beverage, juice-flavored beverage (small bean juice), tomato-flavored beverage It is a gelled beverage which exhibits various flavors such as vegetable flavored beverages) and soups.
The content of the jelly portion is not particularly limited, as it is the amount excluding the above-mentioned liquid portion, the solid substance (specimen) and the like described later.

(magnesium)
Magnesium separates the liquid part more clearly from the gel-like jelly part (water separation), and by making many emulsified fats and oils into the liquid part on the water separation side, the color tone of the liquid part and the jelly part (approximately the liquid part It is a substance that can make the contrast between white and the color of jelly parts (other than white) very strong, and plays a role in assisting gelation by a gelling agent (gelation aid).
Also, after magnesium is prepared by mixing raw materials, the preparation liquid is heated even if the preparation liquid is subjected to a thermal load (such as a predetermined heating load before filling the container). Even if mechanical load (pressure load by the pump at the time of line production, etc.) is applied to the preparation liquid until it is filled, the liquid part and jelly part of the jelly beverage finally obtained can be clearly separated. be able to. That is, magnesium improves the resistance to thermal load and mechanical load in the state of the preparation liquid, and as a result, it is possible to obtain a desired jelly beverage in which the liquid portion and the jelly portion are clearly separated.

0.03 g / L or more is preferable, as for content of magnesium, 0.05 g / L or more is more preferable, and 0.1 g / L or more is more preferable. When the content of magnesium is equal to or more than a predetermined amount, the difference in color tone between the liquid portion and the jelly portion can be further strengthened, and the resistance to the thermal load and mechanical load of the prepared liquid can be improved. .
In addition, the content of magnesium is preferably 0.5 g / L or less, from the viewpoint of saturation of the above-mentioned effects and from the viewpoint that the flavor is not preferable (the taste becomes stronger), 0.4 g / L. The following are more preferable.

  Examples of the magnesium source include magnesium sulfate, magnesium chloride, magnesium L-glutamate, magnesium gluconate and the like.

(PH)
The pH of the jelly beverage according to the present embodiment is preferably 5.0 or more, more preferably 5.5 or more, and still more preferably 6.0 or more.
When the pH of the jelly drink is equal to or higher than a predetermined value, it is possible to avoid the situation where the jelly part is too soft or does not solidify.
Although the upper limit of pH of the jelly drink which concerns on this embodiment is not specifically limited, For example, it is 7.5.
In addition, the value of pH of this jelly drink refers to the pH in a product, and specifically, it is the pH of the state after shaking a jelly drink and mixing a liquid part and a gel-like jelly part. And the value of pH can be measured with a commercially available pH measuring device.

(temperature)
The jelly beverage according to the present embodiment is preferably treated as a product stored and stored at normal temperature, in other words, it is not a hot product because the jelly part may dissolve if the high temperature continues. It is preferably treated as a cold product.

(alcohol)
The jelly beverage according to the present embodiment may contain an alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw materials, etc. as long as the desired effects of the present invention are not impaired. Is preferred. Examples of distilled spirits include various spirits such as shochu, brandy, vodka, whiskey and lamb, alcohols for raw materials and the like, and one or more of them can be used in combination. As the brewed liquor, for example, beer, low-malt beer, fruit wine, sweetened fruit wine, sake, etc. can be used alone or in combination of two or more. Moreover, you may use the immersion liquor which pickled fruits etc. in various liquors mentioned above.
In the present specification, alcohol refers to ethanol unless otherwise specified.

(Others)
As described above, the jelly beverage according to the present embodiment is, for example, coffee, matcha tea, black tea, a banana-flavored beverage, an apricot-flavored beverage, a strawberry-flavored beverage as a raw material constituting the jelly portion (and part of the liquid portion). Fruit-flavored beverages), cheese-flavored beverages, juice-flavored beverages (small soy juice), tomato-flavored beverages (vegetable-flavored beverages), and various beverages such as soups (or common materials and raw materials for various beverages) Good.
Moreover, although the jelly drink which concerns on this embodiment contains the jelly part which gelatinized the drink which exhibits various flavors (flavors) as above-mentioned, the solid substance (ingredients) suitable for the flavor of the said jelly part is used. You may make it contain suitably. For example, when a green tea or juice powder-flavored beverage is gelled as a jelly portion, white balls, a white ball konjac, azuki beans, etc. may be contained, and when a fruit flavored beverage or a vegetable flavored beverage is gelled as a jelly portion, Fruit pieces and vegetable pieces may be contained.

In addition, the jelly drink according to the present embodiment is a sweetener, a high sweetness degree sweetener, an antioxidant, a flavor, an acidulant, a salt, a dietary fiber, which is usually blended as a beverage within a range where the desired effect of the present invention is not inhibited. An antifoaming agent, a coloring agent and the like (hereinafter referred to as “additive” as appropriate) can also be added. As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high sweetness degree sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, ticlo, dultin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, alitame etc can be used. As an antioxidant, vitamin C, vitamin E, polyphenol etc. can be used, for example. As an acidulant, for example, adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used. As salts, for example, sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation products and the like can be used. As an antifoamer, an emulsifier, a silicone type antifoamer, a liquid oil etc. can be used. As the colorant, for example, caramel pigment, anthocyanin, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used.
And as for each raw material mentioned above, what is marketed generally can be used.

[Container packed jelly drink]
The jelly beverage according to the present embodiment can be provided in various containers. By filling the various containers with the jelly beverage, it is possible to preferably prevent the deterioration of quality due to long-term storage.
The container may be any container as long as it can be sealed, and so-called can containers, barrel containers, glass containers, pouch containers and the like made of metal (aluminum or steel etc.) can be applied. The volume of the container is not particularly limited, and any currently available one can be applied. In addition, it is preferable to apply a metal container from the point which can completely shut off gas, moisture, and a light ray, and can maintain stable quality at normal temperature for a long period of time.

[Method of producing jelly beverage]
Next, the manufacturing method of the jelly drink which concerns on this embodiment is demonstrated.
The manufacturing method of the jelly drink which concerns on this embodiment contains preparation process S1, filling process S2, and heat sterilization process S3.

In the preparation step S1, in the mixing tank, various beverages such as coffee (or raw materials of various beverages), water, gelling agents, fats and oils raw materials such as emulsified fats and oils, magnesium source, alcohol, distillery for adjusting pH, Add additives etc. as appropriate to manufacture a mixture.
In the preparation step S1, the liquid portion and the jelly portion are properly separated if the magnesium source is mixed separately at the end, rather than mixed with other raw materials. Therefore, in the preparation step S1, it is preferable to mix the magnesium source last, that is, to mix the magnesium source (magnesium) with the preparation liquid prepared in the preparation step S1.
In the preparation step S1, the respective raw materials may be mixed and prepared so as to have an amount within the above-described predetermined range.

In the filling step S2, the preparation liquid obtained in the preparation step S1 is filled in a container.
The filling method in the filling step S2 may be carried out by a known method such as hot pack filling or aseptic filling, but a method of heating the preparation liquid to 50 to 85 ° C. and then filling the container is preferred. 85 ° C is more preferred, and 60-70 ° C is still more preferred.
Since the heating temperature of the preparation liquid at the time of filling is 50 ° C. or more, the remaining oxygen in the preparation liquid can be appropriately degassed, and it is suitable for a filling method in which the preparation liquid is heated and then negatively charged into a container. It can also be applied to Moreover, since the gelation temperature of the preparation liquid can be prevented by the heating temperature of the preparation liquid at the time of filling being 85 degrees C or less, the maintenance of the manufacturing apparatus accompanying the preparation liquid adhering to piping etc. of a manufacture device is also unnecessary. It becomes.
In addition, since the jelly drink which concerns on this embodiment is excellent in the tolerance with respect to the thermal load in the state of a preparation liquid, it is suitable to apply the method of this filling at 50-85 degreeC.
In addition, in this filling step S 2, homogenization may or may not be performed, but it is desirable not to perform from the viewpoint of gel strength.

In the heat sterilization step S3, the preparation liquid filled in the container is heat-sterilized (for example, retort sterilization). The heating temperature may be, for example, sterilization with F0 = 4 or more (for example, about 35), and the temperature may be 110 ° C. or more. The heating temperature is preferably 121 to 125 ° C., and the heating time may be, for example, 10 to 30 minutes.
By the heat treatment of the heat sterilization step S3, the gelling agent of the preparation solution is dissolved. And after the heat sterilization process S3, in the process in which the temperature of the preparation liquid with which the container was filled falls, it will isolate | separate into a liquid part and a gel-like jelly part.
In the jelly beverage produced in this manner, a gel-like jelly portion is formed on the lower side inside the container, and a liquid portion is formed on the upper side of the jelly portion. Therefore, the consumer can break the jelly portion to a desired size by appropriately shaking the container before consuming the jelly beverage.

  Each process performed in preparation process S1, filling process S2, and heat sterilization process S3 can be performed in the installation generally used in order to manufacture various drinks.

[Method for improving separation of jelly drinks]
Next, the method for improving the separability of the jelly beverage according to the present embodiment will be described.
The method for improving the separability of the jelly beverage according to the present embodiment is a method for clearly separating the liquid portion and the gelled jelly portion of the jelly beverage, which includes locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fat and oil. Raw materials are mixed to prepare a prepared solution, and the prepared solution is filled in a container, and then the prepared solution filled in the container is sterilized by heating.
In addition, each process in the separability improvement method of the jelly drink which concerns on this embodiment is the same as the content demonstrated in the above-mentioned "manufacturing method of a jelly drink", About the content etc. of each component It is the same as the contents described in "Beverage".

As described above, the jelly drink (the method for producing the jelly drink, the method for improving the separation property of the jelly drink) according to the present embodiment contains locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified fat and oil. And gel-like jelly parts are clearly separated. Specifically, the difference in color tone between the liquid portion and the jelly portion of the jelly beverage can be made stronger.
Moreover, the jelly drink (the manufacturing method of jelly drink, the separation property improvement method of jelly drink) which concerns on this embodiment mixes a raw material, prepares a preparation liquid, then heats a preparation liquid until it fills with a container The liquid portion and the jelly portion of the jelly beverage can be clearly separated even if a thermal load or a mechanical load is applied to the preparation liquid during the period.

  Moreover, the jelly drink (the manufacturing method of the jelly drink, the separation property improvement method of the jelly drink) according to the present embodiment needs the work of shaking down before the consumer drinks it (for drinking by shaking down the jelly portion) It is suitable for the drink which becomes a suitable state, and the consumer can adjust the size of a jelly part suitably. And by the work of this swing-down, a jelly part can be made into a non-uniform | heterogenous shape and a magnitude | size, and a liquid cream will entangle with the said jelly part. As a result, the liquid part (liquid cream) and the jelly part are tightly intertwined compared with those in which the conventional mousse-like cream only rests on the jelly part, which is very suitable as a jelly beverage It becomes. In addition, the liquid portion (liquid cream) and the jelly portion do not mix until the consumer shakes down, and the consumer shakes down due to the consumer's shaking. A novel appearance and genuineness such as applying liquid cream can be produced in a container-packed jelly beverage.

  Further, the method for producing a jelly beverage according to the present embodiment is a so-called one-liquid filling method, and does not require a step of gelation until the preparation liquid is filled in a container. As a result, the method of producing a jelly beverage according to the present embodiment not only can shorten the production process, but also the maintenance of the production apparatus accompanying the adhesion of the gelled preparation liquid to the piping of the production apparatus is unnecessary. , Very suitable for manufacturing.

  Next, the present invention will be described by illustrating examples satisfying the requirements of the present invention and comparative examples which do not.

Example 1
First, in Example 1, it checks about the influence which the heating temperature in a filling process gives to each evaluation.

(Preparation of sample)
Instant coffee (powdery), granulated sugar, emulsified vegetable fats and oils (rape seed oil emulsified fat, fat content about 50%), locust bean gum, κ-carrageenan, xanthan gum, emulsifier so as to obtain contents as shown in the following table. Finally, the sample solution was prepared by mixing magnesium sulfate (0.099 g of magnesium in 1 g of magnesium sulfate) or calcium lactate (0.13 g of calcium in 1 g of calcium lactate). . Up to this point, cold preparation (50 ° C. or less) was prepared.
Then, the sample liquid was heated to the temperature shown in the table and filled in a container (bread can), and the container was subjected to heat sterilization at 123 ° C. for 20 minutes. At the time of filling, homogenization was not performed.
After cooling to room temperature, the container was shaken several times to transfer the sample solution in the container to a transparent cup.

(contents of the test)
(Water separation rate)
After measuring the content (mass) of each sample, only the liquid was collected from each sample, and the amount of water separation (mass of liquid portion) was measured. And the water repelling rate (= amount of water repelling / internal volume x 100) of each sample was computed.

The table shows the standard of each sample and shows the result of each evaluation.
In addition, "formulation Bx" in a table | surface is a Bx value which measured the sample of the state after cold preparation with a sugar content meter (RX-5000: made by ATAGO), and "formulation pH" is after cold preparation It is the pH value which measured the sample of the state with pH measuring device (HM-30G: made by Toa TK Co., Ltd.).
In addition, “post-sterilization Bx” in the table is measured with a sugar degree meter described above in the state after mixing the liquid portion and the jelly portion by shaking the gelled jelly beverage at normal temperature after heat sterilization. "Bx value after pasteurization Bx (jelly portion)" is a Bx value, and "Bx value after pasteurization (liquid portion)" is a Bx value of a liquid portion.
In addition, “pH after sterilization” is a pH value obtained by measuring a sample in a state after mixing a liquid portion and a jelly portion by shaking a gelled jelly beverage at normal temperature after heat sterilization, using the above-mentioned pH measuring device. It is.
And "-" in a table shows not measuring or not evaluating.

(Examination of results)
It has been confirmed that when the sample liquid is heated at the time of filling, the water releasability of the samples 1-1 to 1-4 containing calcium is significantly reduced from 14% to 8%. On the other hand, in the samples 1-5 to 1-8 containing magnesium, a significant decrease in the water separation rate could not be confirmed even if the sample liquid was heated at the time of filling.
From the above, it has been confirmed that the jelly beverage containing magnesium as a raw material is resistant to a thermal load in the state of the sample liquid (preparation liquid).

Example 2
Next, in Example 2, it is confirmed about the influence which the mechanical load until it fills a preparation liquid in a container gives to each evaluation.

(Preparation of sample)
Instant coffee (powdery), granulated sugar, emulsified vegetable fats and oils (rape seed oil emulsified fat, fat content about 50%), locust bean gum, κ-carrageenan, xanthan gum, emulsifier so as to obtain contents as shown in the following table. Finally, the sample solution was prepared by mixing magnesium sulfate (0.099 g of magnesium in 1 g of magnesium sulfate) or calcium lactate (0.13 g of calcium in 1 g of calcium lactate). . Up to this point, cold preparation (50 ° C. or less) was prepared.
Then, the sample solution is heated to the temperature shown in the table, and the circulation hose (approximately 2 m, pipe inner diameter 15 mm) is run by the cascade (centrifugal) pump (Aichi Kogyo, MC-32S4, caliber 32 mm) the number of times shown in the table. The mixture was circulated at a flow rate of about 6 L / min and filled into a container (bread can), and the container was subjected to heat sterilization at 123.degree. C. for 20 minutes. At the time of filling, homogenization was not performed.
After cooling to room temperature, the container was shaken several times to transfer the sample solution in the container to a transparent cup.

(contents of the test)
The following tests were also conducted in addition to the tests on the "water repelling rate" as in Example 1.

(sensory evaluation)
For each sample, five trained panelists evaluated the “two-layer separation”, “texture” and “color tone” in a four-step evaluation according to the following evaluation criteria, and the final evaluation was The panel discussed and decided.
The two-layer separation and the color tone were evaluated by visual observation, and the texture was evaluated by drinking.

(2-layer separation: Evaluation criteria)
◎: very clearly separated into 2 layers (liquid part and gel-like jelly part).
○: clearly separated into two layers.
Δ: Separated into two layers, but not so clear.
X: Not separated into two layers.

(Food texture: Evaluation criteria)
◎: The gel-like jelly portion was firm, and a very firm gel-like texture was felt.
○: The gel-like jelly portion was not too soft, and a firm gel-like texture was felt.
Δ: A gel-like texture was felt although the gel-like jelly part was soft.
X: A gel-like texture was not felt, or the whole became gel-like.

(Color tone: Evaluation criteria)
◎: The color contrast between the liquid portion and the jelly portion was very clear.
○: The color contrast between the liquid part and the jelly part was clear.
Δ: The color contrast between the liquid portion and the jelly portion was not so clear.
X: There was no color contrast between the liquid portion and the jelly portion.

(Checking the color of the liquid part)
The liquid portion of each sample is placed in a cylindrical cell of 35 mm in diameter, and L is measured by a transparent object color measurement (measurement according to the instruction manual of ZE6000) using a spectrocolorimeter (manufactured by ZE6000 made by Nippon Denshoku Kogyo Co., Ltd.) ^{The *} value, a ^* value, b ^* value, and YI value were determined.
The L ^* value indicates the lightness, and the larger the value, the brighter. The a ^* value and the b ^* value indicate the chromaticity (hue and saturation) and also indicate the direction of the color, a ^* indicates the red direction, -a ^* indicates the green direction, and b ^* indicates the yellow direction. And -b ^* indicate the blue direction. And, the YI value indicates the degree of yellowness.

(Evaluation of taste)
For each sample, five trained panelists gave a feeling of "jelly portion coffee", "jelly portion cream feeling", "liquid portion coffee feeling", "liquid portion cream feeling", "jelly portion" according to the following evaluation criteria. The “taste difference between the liquid portion and the liquid portion” was evaluated in a five-step evaluation, and the final evaluation was decided by each panel.

(Evaluation of coffee feeling and cream feeling: Evaluation criteria)
5: Very strong.
4: Strong.
3: It is normal.
2: Weak.
1: Very weak

(Evaluation of taste difference: Evaluation criteria)
5: Very big.
4: Big.
3: It is normal.
2: Small.
1: very small

(Examination of results)
In the samples 2-1 to 2-5 containing calcium, the L ^* value of the liquid portion was 40, and the white color derived from the emulsified vegetable oil was not so bright. On the other hand, in Samples 2-6 to 2-15 containing magnesium, it was confirmed that the L ^* value of the liquid portion was 60, and the white color derived from the emulsified vegetable oil was bright and clear. In addition, these results became a result which is substantially compatible with the result of the color tone in sensory evaluation.
In addition, samples 2-6 to 2-15 containing magnesium have a stronger feeling of coffee in the jelly portion and a stronger feeling of creaminess in the liquid portion as compared with samples 2-1 to 2-5 containing calcium. As a result, the taste difference between the jelly part and the liquid part was felt large.
And not only the favorable result was obtained about the L ^* value and the taste difference between the jelly part and the liquid part in any of the samples 2-6 to 2-15 containing magnesium, and the water release rate also changes almost Since it did not carry out, even if it circulates a sample liquid in piping by a pump, a result does not change, in other words, it has confirmed that it was resistant to mechanical load in the state of a sample liquid (preparation liquid).

[Example 3]
Next, in Example 3, the effect of the content of magnesium sulfate (magnesium) on each evaluation is confirmed.

(Preparation of sample)
Instant coffee (powdery), granulated sugar, emulsified vegetable fats and oils (rape seed oil emulsified fat, fat content about 50%), locust bean gum, κ-carrageenan, xanthan gum, emulsifier so as to obtain contents as shown in the following table. Finally, the sample solution was prepared by mixing magnesium sulfate (0.099 g of magnesium in 1 g of magnesium sulfate) or calcium lactate (0.13 g of calcium in 1 g of calcium lactate). . Up to this point, cold preparation (50 ° C. or less) was prepared.
Then, the sample liquid was heated to the temperature shown in the table and filled in a container (bread can), and the container was subjected to heat sterilization at 123 ° C. for 20 minutes. At the time of filling, homogenization was not performed.
After cooling to room temperature, the container was shaken several times to transfer the sample solution in the container to a transparent cup.

(contents of the test)
The same test as in Example 2 was performed.

(Examination of results)
According to the results of Samples 3-1 to 3-6, magnesium is contained in a predetermined range to obtain all sensory evaluations (bilayer separation, texture, color tone, taste difference between jelly part and liquid part, etc.) It was confirmed that the result is preferable, the L ^* value is also high, and the water separation rate is also in the preferable range.
Sample 3-7 is a sample in which the content of emulsified vegetable oil and fat is changed, but since it contained magnesium within a predetermined range, all sensory evaluations (bilayer separation, texture, color tone, jelly) The result of the taste difference between the part and the liquid part was preferable, the L ^* value was also high, and the water separation rate was also in a preferable range.

Example 4
Next, in Example 4, it is confirmed whether the present invention is applicable to beverages other than coffee.

(Preparation of sample)
Powdered green tea extract (Nagaoka perfume Co., Ltd.), granulated sugar, emulsified vegetable oil and fat (rape oil oil and fat, about 50% oil and fat content), locust bean gum, κ-carrageenan and xanthan gum so as to obtain contents as shown in the following table. , Emulsifier, diatomaceous earth, potassium chloride (KCl), water, and finally, magnesium sulfate (0.099 g of magnesium in 1 g of magnesium sulfate) or calcium lactate (0.13 g of calcium in 1 g of calcium lactate) The sample solution was prepared by mixing. Up to this point, cold preparation (50 ° C. or less) was prepared.
Then, the sample liquid was heated to the temperature shown in the table and filled in a container (bread can), and the container was subjected to heat sterilization at 123 ° C. for 20 minutes. At the time of filling, homogenization was not performed.
After cooling to room temperature, the container was shaken several times to transfer the sample solution in the container to a transparent cup.

(contents of the test)
The same test as in Example 2 was performed.

(Examination of results)
According to the results of Samples 4-1 to 4-5, almost all sensory evaluations (bilayer separation, texture, color tone, and so on) even when the beverage is of a type other than coffee, by containing magnesium within a predetermined range. It was confirmed that the result of the taste difference between the jelly portion and the liquid portion is preferable, the L ^* value is also high, and the water separation rate is also in the preferable range.
In addition, although the sample 4-6 is a sample to which content of a powdered tea extract, emulsified vegetable oil and fat, and a gelatinizer was changed, since it contained magnesium within the predetermined range, all sensory evaluation (2 layer isolation | separation) The results of food texture, color tone, taste difference between the jelly portion and the liquid portion, etc.) were preferable, the L ^* value was also high, and the water release rate was also in a preferable range.

S1 preparation process S2 filling process S3 heat sterilization process

Claims (6)

It contains a liquid part and a gel-like jelly part,
A jelly beverage containing locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fat and oil.   The jelly beverage according to claim 1, wherein the content of magnesium is 0.03 to 0.5 g / L.   The jelly drink according to claim 1 or 2, wherein a content of the liquid part is 8.5% by mass or more. A method for producing a jelly beverage comprising a liquid portion and a gel-like jelly portion, wherein
A preparation step of mixing a raw material containing locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fat and oil to prepare a preparation liquid;
Filling the container with the preparation solution;
A heat sterilization step of heat sterilizing the mixed solution filled in the container;
Of producing a jelly beverage including:   The manufacturing method of the jelly drink of Claim 4 which fills the said container with the said preparation liquid as 50-85 degreeC in the said filling process. A method for improving the separability of a jelly beverage, wherein the liquid portion of the jelly beverage and the gel-like jelly portion are clearly separated,
Jelly drink which mixes the raw materials containing locust bean gum, carrageenan, xanthan gum, magnesium, emulsified fats and oils to prepare a preparation, fills the preparation into a container, and then heats and sterilizes the preparation filled in the container How to improve the separation of

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