JP2022039093A - Jelly beverage - Google Patents

Abstract

To provide a jelly beverage in which, even when a large amount of acidic taste component such as citric acid is blended, excessive stimulating feel caused by the acidic taste component is suppressed, and, during drinking, a good acidic taste can be felt, and a method for suppressing acidic taste of a jelly beverage having acidic taste.SOLUTION: Provided is a pouch container with spout-contained jelly beverage that contains an acidic taste component and in which the viscosity is 700 mPa-s or more, the acidity is 0.5 to 3.0, and the pH is 3 to 4.6, and contains at least one or more selected from agar, deacylated gellan gum, carrageenan, xanthan gum, locust bean gum, glucomannan, pectin, gelatin.SELECTED DRAWING: None

Description

The present invention relates to a jelly beverage in which a strong acidity is suppressed and a good acidity is obtained.

Foods and drinks containing functional ingredients are being developed daily. Among them, citric acid is widely used as a functional component expected to have a fatigue recovery effect. However, a beverage containing a large amount of an acidulant such as citric acid or lemon juice has a strong stimulating feeling of acidity and has a problem that it is not suitable for drinking.

To solve such a problem, a jelly drink having a moderate acidity has been developed by setting the gel strength of the jelly drink within a certain range. In Patent Document 1, a jelly beverage having an acidity of 0.7 to 1.5 (w / v%) and a gel strength of 40 to 90 (g) gives a lemon flavor and flavor in the mouth, mellowness and acidity. It is also stated that it can be felt with a balance with the stimulus.

Further, a technique for suppressing the acidity of foods and drinks by adding a thickener such as a polysaccharide has been developed.
For example, Patent Document 2 discloses a method of suppressing the irritation of vinegar by adding a polysaccharide to adjust the viscosity. Patent Document 3 describes a method for improving the taste of a malt beverage by adding a thickener.

Japanese Unexamined Patent Publication No. 2017-148011 Japanese Unexamined Patent Publication No. 2018-61510 Japanese Unexamined Patent Publication No. 2014-55

By the way, jelly drinks are sold in pouch containers with spouts for the purpose of easy eating. Such a jelly drink can be taken out of the container simply by compressing the container body or sucking the spout portion, and can be easily ingested.

However, the jelly drink sucked out from the spout portion has a problem that it becomes coarse particles in the process of passing through the spout, and the viscosity decreases due to the temperature rise in the mouth, chewing, etc., and as a result, it becomes easy to feel the acidity. rice field. In particular, when a large amount of acidulant was mixed, the jelly drink taken from the pouch container with a spout generated a strong stimulating sensation due to the acidity, and it was hard to say that it was good from the viewpoint of palatability.

Therefore, the present inventors pay attention to the change in viscosity of the jelly beverage in a pouch container with a spout when it is extruded from the container and put into the mouth, and it is necessary to suppress excessive acidity during drinking. It came to specify the viscosity.

That is, the present invention provides a jelly beverage capable of suppressing an excessive irritation sensation derived from the acidity component and feeling a good acidity when drinking even when a large amount of acidity component such as citric acid is blended. The task is to do.

The present invention made in view of the above circumstances is a jelly beverage in a pouch container with a spout, which contains an acidity component and has a viscosity of 700 mPa · s or more measured by the following measuring method.
<Measurement method>
(1) The product temperature of the jelly beverage filled in the pouch container with a spout is maintained at 20 ° C.
(2) Extrude the jelly beverage from the pouch container with a spout, and weigh 180 g of the jelly beverage into a stainless steel beaker (caliber: 80 mm, height: 110 mm, capacity: 500 ml).
(3) Using a homomixer MARK II 2.5 type (manufactured by PRIMIX Corporation), the jelly beverage is stirred at 1,000 rpm for 30 seconds.
(4) The entire amount of the jelly beverage after the stirring treatment was placed in a tall beaker (caliber: 50 mm, height: 120 mm, capacity: 200 ml), and a rotor No. 1 was used using a B-type viscometer. 3. Measure the viscosity (product temperature 20 ° C.) when stirring at a rotation speed of 60 rpm for 1 minute.
A jelly beverage having such a form has an excellent flavor and texture when drunk.

In a preferred embodiment of the present invention, the acidity is 0.5 to 3.0.
With such a form, a jelly beverage having a good acidity can be obtained.

In a preferred embodiment of the present invention, the acidity is 1.0 to 3.0.
With such a form, it is possible to feel a good sour taste and ingest a large amount of sour taste components.

In a preferred embodiment of the invention, the pH is 3 to 4.6.
With such a form, a stable acidity can be felt, and hygiene and safety are further excellent.

Preferred embodiments of the present invention include at least one or more selected from agar, deacylated gellan gum, carrageen, xanthan gum, locust bean gum, glucomannan, pectin, gelatin.
With such a form, it is possible to impart an appropriate viscosity to the jelly beverage and reduce the acidity of the jelly beverage.

Further, the present invention is a method for suppressing the acidity of a jelly beverage having an acidity.
It is a method for suppressing the acidity of a jelly drink in a pouch container with a spout, which comprises adjusting the composition of the jelly drink so that the viscosity of the jelly drink measured under the following conditions is 700 mPa · s or more.
<Measurement method>
(1) The product temperature of the jelly beverage filled in the pouch container with a spout is maintained at 20 ° C.
(2) Extrude the jelly beverage from the pouch container with a spout, and weigh 180 g of the jelly beverage into a stainless steel beaker (caliber: 80 mm, height: 110 mm, capacity: 500 ml).
(3) Using a homomixer MARK II 2.5 type (manufactured by PRIMIX Corporation), the jelly beverage is stirred at 1,000 rpm for 30 seconds.
(4) The entire amount of the jelly beverage after the stirring treatment was placed in a tall beaker (caliber: 50 mm, height: 120 mm, capacity: 200 ml), and a rotor No. 1 was used using a B-type viscometer. 3. Measure the viscosity (product temperature 20 ° C.) when stirring at a rotation speed of 60 rpm for 1 minute.
By using the acidity suppressing method of the present invention, the acidity of the jelly beverage at the time of drinking can be suppressed.

In a preferred embodiment of the present invention, the composition of the jelly beverage is adjusted by adding at least one or more selected from agar, deacylated gellan gum, carrageen, xanthan gum, locust bean gum, glucomannan, pectin and gelatin. do.
By adjusting the composition of the jelly drink in this way, it is possible to impart an appropriate viscosity to the jelly drink and reduce the acidity of the jelly drink.

According to the present invention, it is possible to provide a jelly beverage in which an excessively irritating sensation derived from an sour taste component is suppressed and a good sour taste is felt when drinking.

It is a figure which shows the pulverized state of the jelly drink immediately after being extruded from the pouch container with a spout in Test Example 1. FIG. It is a figure which shows the crushed state of the jelly drink just before swallowing in Test Example 1. FIG. It is a figure which shows the pulverized state of the jelly drink after the stirring process for 30 seconds at 1,000 rpm using a homomixer in Test Example 1.

Hereinafter, embodiments of the present invention will be described for understanding the present invention. The following embodiment is an example embodying the present invention, and can be appropriately modified within the scope of the claims.

The jelly beverage of the present invention mainly has a structure in which water is retained in a network of polymer raw materials containing polysaccharides, gelatin and the like, and has elasticity and shape retention as a whole.

In addition, the jelly beverage of the present invention is a jelly beverage that contains an acidity component and has a good acidity when drunk.

The jelly beverage of the present invention has a viscosity of 700 mPa · s or more when the jelly beverage is stirred under certain conditions.
As shown in Test Example 1 below, the stirring treatment conditions correspond to a typical example of the crushed state of the contents obtained by the normal ingestion operation of the jelly beverage.

The viscosity of the jelly beverage of the present invention is measured according to the following procedure.
(1) The product temperature of the jelly beverage filled in the pouch container with a spout is maintained at 20 ° C.
(2) Extrude the jelly beverage from the pouch container with a spout, and weigh 180 g of the jelly beverage into a stainless steel beaker (caliber: 80 mm, height: 110 mm, capacity: 500 ml).
(3) Using a homomixer MARK II 2.5 type (manufactured by PRIMIX Corporation), the jelly beverage is stirred at 1,000 rpm for 30 seconds.
(4) Put the entire amount of the jelly beverage after the stirring treatment into a tall beaker (caliber: 50 mm, height: 120 mm, capacity: 200 ml), and use a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) to rotor. No. 3. Measure the viscosity (product temperature 20 ° C.) when stirring at a rotation speed of 60 rpm for 1 minute.

The viscosity of the jelly beverage of the present invention after stirring is 700 mPa · s or more, more preferably 800 mPa · s or more, and particularly preferably 1000 mPa · s or more.
A jelly drink having such a viscosity can suppress excessive acidity when drinking.

The viscosity of the jelly beverage of the present invention after stirring is preferably 5000 mPa · s or less, more preferably 3000 mPa · s or less.
A jelly beverage having such a viscosity can be easily drunk from a pouch container with a spout.

The lower limit of the acidity of the jelly beverage of the present invention is preferably 0.5 or more, more preferably 0.7 or more, still more preferably 1.0 or more.
When the acidity is not less than the lower limit, a preferable acidity can be felt at the time of drinking.
The acidity in the present invention is a citric acid equivalent acidity (w / w%), and can be measured by neutralization titration (Article 25 of the Japanese Agricultural Standard for Fruit Beverages).

The upper limit of the acidity of the jelly beverage of the present invention is preferably 3.0 or less, more preferably 2.5 or less, still more preferably 2.0 or less.
When the acidity is not more than the upper limit, it is possible to feel a preferable acidity suitable for drinking.

The pouch container with a spout used for the jelly beverage of the present invention has, for example, a form in which a straw is provided in a bag-shaped container made of a flexible sheet made by laminating a plastic film and a metal foil. (See Patent 3663084, Patent 3477396, Patent 3659775).

The pouch container with a spout of the present invention has a capacity of preferably 50 to 500 mL, more preferably 80 to 300 mL, still more preferably 100 to 200 mL.
Further, the spout of the container with a spout of the present invention preferably has a straw that has penetrated into the inside of the pouch, and the outer diameter of the oral portion of the straw is preferably 5 to 20 mm, more preferably 10 to 15 mm. The total length of the straw is preferably 50 to 300 mm, more preferably 80 to 100 mm.
Further, although the shape of the straw portion in the container with a spout of the present invention is not specified, it is preferably cylindrical.

Hereinafter, preferred forms of each component contained in the jelly beverage of the present invention will be described.
The content (concentration) of each component in the present specification indicates the mass of the composition (edible portion) contained in the container, and does not include the mass of the container.

The jelly beverage of the present invention contains a sour component having an sour taste. By adjusting the blending amount of the sour component, the acidity of the jelly beverage can be adjusted.
Examples of the acidity component include citric acid, lactic acid, malic acid, tartrate acid, adipic acid, itaconic acid, gluconic acid, succinic acid, acetic acid, fumaric acid, phytic acid, ascorbic acid (vitamin C), phosphoric acid and the like. It is preferable to add citric acid.

Further, citrus juice such as lemon juice may be used as the acid component of the jelly beverage of the present invention, and the juice may be either clear juice or turbid juice.

When citric acid is blended as the acid taste component, the content of the acid taste component is preferably 0.5 to 3.0% by mass, more preferably 0.7 to 2.5% by mass, and 1.5 to 2.5% by mass. % Is more preferable.
When ascorbic acid is blended as the acid taste component, the content of the acid taste component is preferably 1.0 to 9.0% by mass, preferably 1.5 to 5.0% by mass, and 3.0 to 4.5. % By mass is more preferred.
By setting the content of the sour taste component within the above range, a jelly beverage having a refreshing sensation and an appropriate stimulating sensation derived from the sour taste component can be obtained.

In addition, the jelly beverage of the present invention contains a gelling agent.
The gelling agent used in the present invention is one or two selected from glucomannan, carrageenan, xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, deacylated gellan gum, gelatin, sodium alginate, and pectin. The above can be mentioned.

In the jelly beverage of the present invention, it is preferable to use one or more selected from agar, carrageenan, deacylated gellan gum, xanthan gum, locust bean gum, glucomannan, pectin, and gelatin, and agar, carrageenan, and deacylated gellan gum. It is more preferable to use one kind or two or more kinds selected from the above, and among them, it is preferable to use kappa carrageenan (k-carrageenan) as the carrageenan.
By using such a gelling agent, both the texture as a jelly and the texture as a beverage can be enjoyed, and the physical characteristics suitable for eating from a pouch container with a spout can be obtained.

The content of the gelling agent in the jelly beverage of the present invention can be appropriately adjusted so that the jelly beverage has the viscosity at the time of stirring under the above conditions, depending on the type of the gelling agent. Basically, by increasing the amount of the gelling agent, the viscosity at the time of stirring under the above conditions increases.

The content of the gelling agent is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and more preferably 0.3% by mass or more.
When the content of the gelling agent is not less than the lower limit, a texture suitable for a jelly drink can be obtained.

The content of the gelling agent is preferably 2.0% by mass or less, more preferably 1.8% by mass or less, and further preferably 1.5% by mass or less.
When the content of the gelling agent is not more than the upper limit, a texture that is easy to drink as a jelly drink can be obtained.

The content of agar is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and more preferably 0.3% by mass or more.
When the content of agar is at least the lower limit, a texture suitable for jelly drinks can be obtained.

The content of agar is preferably 2.0% by mass or less, more preferably 1.5% by mass or less, still more preferably 1.0% by mass or less.
When the content of agar is not more than the upper limit, a texture that is easy to drink as a jelly drink can be obtained.

The content of k-carrageenan is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and more preferably 0.3% by mass or more.
When the content of k-carrageenan is at least the lower limit, a texture suitable for a jelly drink can be obtained.

The content of k-carrageenan is preferably 2.0% by mass or less, more preferably 1.8% by mass or less, still more preferably 1.5% by mass or less.
When the content of k-carrageenan is not more than the upper limit, a texture that is easy to drink as a jelly drink can be obtained.

The content of the deacylated gellan gum is preferably 0.1% by mass or more, more preferably 0.15% by mass or more.
When the content of the deacylated gellan gum is at least the lower limit, a texture suitable for a jelly drink can be obtained.

The content of the deacylated gellan gum is preferably 2.0% by mass or less, more preferably 1.0% by mass or less, still more preferably 0.5% by mass or less.
When the content of the deacylated gellan gum is not more than the upper limit, a texture that is easy to drink as a jelly drink can be obtained.

The Brix value range of the present invention is preferably 5 to 40, more preferably 5 to 30, and even more preferably 10 to 25.
By setting the Brix value in such a range, an excessive irritation caused by the sour taste component can be suppressed, and a good sour taste can be imparted.

As a method of calculating the Brix value of the jelly beverage, a method of measuring the Brix value using a sugar content meter can be mentioned. Further, a method of calculating the Brix value using a refractometer, a method of determining the Brix value by illuminating the concentration of sugar in the jelly beverage with the Brix value calibration curve, and the like can be mentioned.

Here, the Brix value of the jelly drink can be adjusted by adjusting the content of sugar in the jelly drink.

The jelly beverage of the present invention has a water content of preferably 50% by mass or more, more preferably 55% by mass or more, and even more preferably 60% by mass or more.
The jelly beverage of the present invention has a water content of 90% by mass or less, more preferably 85% by mass or less, and more preferably 75% by mass or less.
By setting the water content within the above range, it is possible to impart a good acidity with suppressed excessive irritation.

The jelly beverage of the present invention has a water separation rate of preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably 5% by mass or less.
By setting the water separation rate within the above range, it is possible to impart a good acidity with suppressed excessive irritation.

The water separation rate can be calculated by the following method.
Unpack the pouch container, take out the jelly drink so that the gel does not collapse, place it gently on a sieve of 18 mesh (opening: 0.85 mm), and after 1 minute, the amount of water separation A (water separation amount A) that fell under the sieve. By measuring the unit: g), it can be calculated by the following formula.
Water separation rate (%) = (A / 180 (amount filled in pouch container (unit: g)) x 100

The jelly beverage of the present invention may optionally contain other ingredients normally used for jelly beverages as long as the effects of the present invention are not impaired. Examples of such optional ingredients include jelly beverage additives, monosaccharides, oligosaccharides, amino acids, organic amines, pH regulators, various vitamins, antioxidants, antioxidant aids, dairy raw materials, dietary fiber, and the like. Stabilizers and the like can be mentioned.

Further, it is preferable that the jelly beverage obtained is blended so that the pH is 3.0 to 4.6, more preferably 3.0 to 4.0. By setting the pH of the obtained jelly drink to 4.6 or less, the growth of microorganisms can be suppressed, which is preferable in terms of hygiene.

Hereinafter, the method for producing the jelly beverage of the present invention will be described.
The above-mentioned description of the jelly beverage of the present invention applies as it is to each component, physical characteristics, and preferable form of packaging.

(1) Preparation step The preparation step is a step of preparing a raw material for a jelly beverage.
At this time, the present invention includes blending an acidity component and a gelling agent. In the present invention, the viscosity (product temperature 20 ° C.) of the jelly beverage measured under the above-mentioned specific conditions is 700 mPa · s or more, more preferably 800 mPa · s or more, still more preferably 1000 mPa · s or more. Includes preparing the composition of the jelly beverage. The composition can be prepared by adjusting the type, content, etc. of the gelling agent as described above.

(2) Filling step The filling step is a step of filling the prepared jelly beverage into a pouch container with a spout.
The operation of filling the jelly beverage into the pouch container with a spout can be performed, for example, by the method described in Japanese Patent No. 3527019 by the applicant, JP-A-11-157502, and the like.

Here, in the method for producing a jelly beverage of the present invention, if the method includes the steps (1) and (2) above, a method such as heating and cooling after the filling step, and once heating the jelly beverage after the preparation step. After that, it includes either a method of filling a pouch container with a spout and cooling it, or a method of not undergoing heating.
Here, in the case of heating, the heating temperature is preferably 80 ° C. or higher, more preferably 90 ° C. or higher. By setting such a heating temperature, a high bactericidal effect can be obtained.

Further, the present invention is a method for suppressing the acidity of a jelly beverage in a pouch container with a spout, which comprises adjusting the physical characteristics of the jelly beverage so that the viscosity of the jelly beverage at the time of drinking is 700 mPa · s or more.

For the measurement of the viscosity in the acidity suppressing method of the present invention, a method of measuring the viscosity when the jelly beverage in a pouch container with a spout is stirred under certain conditions is adopted in the same manner as the above-mentioned jelly beverage in a pouch container with a spout.

In the acidity suppressing method of the present invention, the viscosity of the jelly beverage can be adjusted by adjusting the components to be blended. For example, as described above, the content, combination, content ratio and the like of the gelling agent are adjusted. Can be done by doing.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples as long as the gist thereof is not exceeded.

[Test Example 1] Comparison of jelly drink immediately before swallowing and jelly drink after stirring with a homomixer In order to reproduce the crushed state of jelly immediately before swallowing, the following commercially available jelly drink was actually contained in the mouth. The crushed state of the jelly after that was compared with the crushed state of the jelly after the stirring treatment using a homomixer.
<Commercial jelly drink used>
(A) Product name: in jelly protein (applicant's product)
(B) Product name: in Jelly Multivitamin Calorie Zero (Applicant's product)
The containers used in the above products (a) and (b) had the following specifications.
Pouch container with spout of (a) and (b) Dimensions (folded state before filling jelly beverage): 80.0 (width) x 54.0 (folding) x 135.00 mm (height)
Capacity: 180 g, straw outer diameter: 13.2 mm, straw total length: 79 mm

Hereinafter, a method for comparing jelly beverages will be described.
The above-mentioned commercially available jelly beverage was extruded from a pouch container with a spout and taken out into a circular container. The state of the extruded jelly beverage is shown in FIG.

Next, the above-mentioned commercially available jelly beverage was extruded from a pouch container with a spout or sucked into the mouth, and then the jelly beverage was taken out into a circular container immediately before swallowing. A plurality of reproduction patterns (No. 1 to 4) relating to the state of the jelly drink immediately before swallowing are shown in FIG.

Subsequently, the above-mentioned commercially available jelly beverage was extruded from a pouch container with a spout and stirred at 1,000 rpm for 30 seconds using a homomixer MARK II 2.5 type (manufactured by PRIMIX) to prepare a particulate jelly beverage. It was taken out into a circular container. The state of the jelly beverage after the stirring treatment is shown in FIG.

(Results and discussion)
As shown in FIGS. 1 and 2, it was observed that the jelly beverage immediately before swallowing (FIG. 2) was finely pulverized as compared with the jelly beverage immediately after being extruded from the pouch container with a spout (FIG. 1).
As shown in FIG. 3, the jelly beverage that had been stirred with a homomixer at 1,000 rpm for 30 seconds showed a crushed state similar to that of the jelly beverage immediately before swallowing, which was finely crushed (No. 2 or 4, etc.).

The jelly drink is taken into the mouth by extruding or sucking it out of a pouch container with a spout, and stays in the mouth for a certain period of time until it is swallowed. Although the crushed state of the jelly beverage immediately before swallowing varies depending on the mode of feeding, the crushed state of the jelly beverage in a general mode of feeding is constant by stirring at 1,000 rpm for 30 seconds with a homomixer. It can be reproduced with the accuracy of.

[Test Example 2] Sensory evaluation of acidity using jelly beverages with different viscosities In order to investigate the relationship between the viscosity of jelly beverages and how to feel the acidity, jelly beverages of the same composition are crushed under different stirring conditions, and the viscosity and acidity are measured. Was evaluated.
Citric acid was used as the acid component, and agar, k-carrageenan, or deacylated gellan gum was used as the gelling agent.

First, a jelly beverage (acidity: 1.5) was prepared by a conventional method based on Table 1 below. The prepared jelly beverage was filled in a pouch container with a spout. Then, the jelly drink was allowed to stand overnight or more so that the temperature of the jelly drink was 20 ° C.

The product names and specifications of the pouch container with spout used in this test example are as follows.
(Product name) CP07 straw (standard) Pouch (folded state before filling jelly beverage): 80.0 (width) x 54.0 (folding) x 135.00 mm (height)
Overall length of straw: 94.5mm
Outer diameter of the oral part of the straw: 12.5 mm
(Manufacturer) Hiroyuki Hosokawa Co., Ltd.

180 g of the jelly beverage extruded from the pouch container with a spout was stirred with a homomixer MARK II type 2.5 (manufactured by PRIMIX Corporation) under the conditions shown in Table 2 below to obtain a fine particulate jelly beverage. Take out the obtained jelly beverage, put the whole amount in a tall beaker (caliber 50 mm, height 120 mm, capacity 200 ml), and measure the viscosity using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the following conditions. (Product temperature 20 ° C).
<Viscosity measurement conditions>
Rotation speed: 60 rpm, time: 1 minute, rotor: No. 3

In addition, the jelly beverages obtained under the stirring conditions shown in Table 2 above were subjected to sensory evaluation (acidity evaluation) of acidity by three evaluators specializing in food and drink (panels A to C in the table below). The average of the evaluation values of the three persons was taken as the sensory evaluation value of the acidity in each composition.
Sensory evaluation was performed according to the following criteria.
<Sensory evaluation criteria>
The acidity felt immediately after the jelly drink obtained under the above stirring conditions was contained in the mouth and the acidity when the solution containing only citric acid was contained in the mouth were compared and classified into the following 0 to 2 points. ..
2 points: Good acidity 1 point: Relatively strong acidity, but no problem for drinking 0 points: Too strong acidity, not suitable for drinking

(Results and discussion)
As shown in Tables 3 to 5, it was confirmed that even in the case of jelly beverages having the same composition, the way of feeling the acidity changes when the viscosity is different. The same tendency was seen for different types of gelling agents.

It has been clarified that the jelly beverage exhibits a drinkable acidity when the viscosity is 700 mPa · s or more, regardless of whether agar, k-carrageenan, or deacylated gellan gum is used as the gelling agent.
Therefore, regardless of the type of gelling agent, it is considered that a strong acidity can be suppressed if the jelly beverage has a viscosity of 700 mPa · s or more in the mouth.

Further, any of the jelly beverages having the compositions 1 to 3 may have a good acidity under the stirring condition a (1,000 rpm, 30 seconds) corresponding to a typical example of the state of the jelly beverage at the time of drinking. all right.

[Test Example 3] Evaluation of Acidity Suppressing Effect by Difference in Acidity According to the composition shown in Table 6, the jelly beverages of Examples 1 to 5 and Comparative Examples 1 to 5 were prepared by a conventional method. Then, the examples were treated under the stirring condition b (3,000 rpm, 30 seconds), and the comparative example was treated under the stirring condition c (5,000 rpm, 30 seconds), and then the viscosity was measured and the acidity was measured in the same manner as in Test Example 2. Sensory evaluation (sour taste evaluation) was performed.

(Results and discussion)
As shown in Table 6, it was found that the feeling of acidity of the jelly beverage was improved at a viscosity of 700 mPa · s regardless of the acidity.

When the acidity was 0.7 to 2.5 and the viscosity of the jelly beverage after the stirring treatment was 700 mPa · s or less, the acidity was not suppressed and the jelly had a strong acidity that was not suitable for drinking. On the other hand, when the viscosity of the jelly beverage after the stirring treatment was 700 mPa · s or more, it was clarified that the acidity was suitable for drinking.

[Test Example 4] Examination of acidity component An acidity component other than citric acid was blended, and the effect of suppressing acidity was investigated. That is, according to the composition shown in Table 7, the viscosity of the jelly beverage (acidity: 1.5) to which ascorbic acid was added was measured and the sensory evaluation of the acidity (acidity evaluation) was performed in the same manner as in Test Examples 2 and 3. rice field.

(Results and discussion)
As shown in Table 7, Example 5 having a viscosity of 700 mPa · s or more had an acidity suitable for drinking, whereas Comparative Example 5 having a viscosity of 700 mPa · s or less had a strong acidity unsuitable for drinking. Had. This result shows the same tendency as in Example 3 and Comparative Example 3 in which the acidity was set to 1.5 by adding citric acid.
Therefore, it was clarified that the jelly beverage having a viscosity of 700 mPa · s or more after the stirring treatment had a good acidity regardless of the type of the acidity component.

The present invention can be applied to foods and drinks containing acid components.

Claims (7)

A jelly beverage in a pouch container with a spout, which contains an acidity component and has a viscosity of 700 mPa · s or more measured by the following measuring method.
<Measurement method>
(1) The product temperature of the jelly beverage filled in the pouch container with a spout is maintained at 20 ° C.
(2) Extrude the jelly beverage from the pouch container with a spout, and weigh 180 g of the jelly beverage into a stainless steel beaker (caliber: 80 mm, height: 110 mm, capacity: 500 ml).
(3) Using a homomixer MARK II 2.5 type (manufactured by PRIMIX Corporation), the jelly beverage is stirred at 1,000 rpm for 30 seconds.
(4) The entire amount of the jelly beverage after the stirring treatment was placed in a tall beaker (caliber: 50 mm, height: 120 mm, capacity: 200 ml), and a rotor No. 1 was used using a B-type viscometer. 3. Measure the viscosity (product temperature 20 ° C.) when stirring at a rotation speed of 60 rpm for 1 minute. The jelly beverage according to claim 1, which has an acidity of 0.5 to 3.0. The jelly beverage according to claim 1, which has an acidity of 1.0 to 3.0. The jelly beverage according to any one of claims 1 to 3, wherein the pH is 3 to 4.6. The jelly beverage according to any one of claims 1 to 4, which comprises at least one selected from agar, deacylated gellan gum, carrageen, xanthan gum, xanthan gum, locust bean gum, glucomannan, pectin, and gelatin. .. A method for suppressing the acidity of jelly beverages that have an acidity.
A method for suppressing the acidity of a jelly beverage in a pouch container with a spout, which comprises adjusting the composition of the jelly beverage so that the viscosity of the jelly beverage measured by the following measuring method is 700 mPa · s or more.
<Measurement method>
(1) The product temperature of the jelly beverage filled in the pouch container with a spout is maintained at 20 ° C.
(2) Extrude the jelly beverage from the pouch container with a spout, and weigh 180 g of the jelly beverage into a stainless steel beaker (caliber: 80 mm, height: 110 mm, capacity: 500 ml).
(3) Using a homomixer MARK II 2.5 type (manufactured by PRIMIX Corporation), the jelly beverage is stirred at 1,000 rpm for 30 seconds.
(4) The entire amount of the jelly beverage after the stirring treatment was placed in a tall beaker (caliber: 50 mm, height: 120 mm, capacity: 200 ml), and a rotor No. 1 was used using a B-type viscometer. 3. Measure the viscosity (product temperature 20 ° C.) when stirring at a rotation speed of 60 rpm for 1 minute. It is characterized in that the composition of the jelly beverage is adjusted by adding at least one or more selected from agar, deacylated gellan gum, carrageen, xanthan gum, locust bean gum, glucomannan, pectin, and gelatin. The method for suppressing acidity of a jelly beverage in a pouch container with a spout according to claim 6.

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