JP2567566B2 - Drink jelly manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a drink jelly which can be cold-filled.

[0002]

2. Description of the Related Art As a drink jelly, it is already known to use a gelling agent preparation for fruit jelly (carrageenan, locust bean gum, agar, furceleran, etc.) to eat and drink a very soft tissue ( JP-A-2-283250). Further, a relatively soft fruit jelly, in which the water produced by the fruit jelly is eaten with a straw together with the jelly, is already known (Japanese Patent Laid-Open No. 61-96961). The gelling temperature of the gelling agent used in these drink jellies is 30 to 35 ° C., and the drink jelly is already commercialized and known.

Further, a method of using xanthan gum and locust bean gum or xanthan gum and glucomannan is known to obtain a soft and soft gel, but the gelling temperature of this product is as high as 45 ° C. or higher. . In these existing drink jellies, an acidic substance such as fruit juice or citric acid is added to a gelling agent and sugar, and the mixture is heated and melted at 80 to 90 ° C and then filled into a container, or a hot pack method is performed after filling into a container. It is manufactured by the secondary sterilization method of sterilization. In these production methods, it is necessary to hold the jelly solution in a high temperature acidic region until the container is filled, and heating for a long time causes a decrease in jelly strength. Further, in the secondary sterilization method, the jelly strength is further reduced by filling the container and then sterilizing by heating.

As described above, the jelly solution prepared with a usual gelling agent has a relatively high gelling temperature and is exposed to a high temperature for a long time during the production, so that the gel strength is liable to deteriorate, which is sufficient for a large amount of production. Temperature control is necessary.

[0005]

DISCLOSURE OF THE INVENTION The present invention overcomes the drawbacks of the conventional drink jelly described above, and industrially advantageously produces a unique jelly having a low gelling temperature, softness and viscoelasticity. It was made to provide a method. The gelling agent used in the present invention has a gelling temperature of 15
The acidic drink jelly has a low property of up to -30 ° C, and also has a low gelling temperature, and has a unique texture having softness and viscoelasticity.

Further, the gelling agent used in the present invention has a low gelling temperature of 15 to 30 ° C., and it is not necessary to keep the jelly solution at a high temperature in the production of the acidic drink jelly. There is also a great advantage in that deterioration of jelly strength can be prevented.

[0007]

The gelling agent used in the present invention includes carrageenan having a gelling temperature of 10 to 25 ° C. (hereinafter referred to as low gel point carrageenan), and locust bean gum and konjac refined flour. Is a mixture of. The gelling agent of the present invention having a gelation temperature of 15 to 30 ° C. can be obtained by using locust bean gum and konjak refined flour together with a low gel point carrageenan having a gelation temperature of 10 to 25 ° C.

There are three types of carrageenan, a kappa type, an ioter type and a lambda type. The carrageenan used in the present invention is a gel type kappa type or aiota type carrageenan. Carrageenan having a general gelling property (copper carrageenan, aiote carrageenan) has a potassium ion content of 8 to 15% and has a gelling temperature of 27 to 35 ° C., which is a low gel used in the present invention. The carrageenan has a potassium ion content of 3 to 7% and a gelation temperature of 10 to 25 ° C.
Is.

The konjak refined powder contains glucomannan obtained from konjak as a main component, and in the present invention, unpurified konjak flour or glucomannan obtained by purifying konjak flour can also be used. The locust bean gum is mainly composed of galactomannan obtained from carob bean, and in the present invention, both unpurified and purified locust bean gum can be used.

The combination ratio of low gel point carrageenan, locust bean gum and konjac refined flour is 0.1 part to 1 part low weight gel point carrageenan (weight, the same hereinafter) for locust bean gum. , Konjac flour is 0.
It is from 01 to 0.5 part. The amount of gelling agent added to the drink jelly is not more than 2.0% (weight%, the same applies below), and more preferably 0.2 to 1.0%.

Further, one or two kinds of furceleran, pectin, tamarind seed gum, and guar gum are used for the purpose of improving texture and physical properties, for example, to impart hardness, to make brittle, to have viscoelasticity, water retention and the like. The above can be used together. In the present invention, the gelling temperature of the gelling agent is as low as 15 to 30 ° C., and it is possible to seal it in a paper pack. The filling temperature into the paper pack is required to be 30 ° C. or lower in consideration of the heat resistance of the paper pack, and the drink jelly of the present invention can be filled because it is a liquid having a fluidity at 15 to 30 ° C. The obtained drink jelly can be eaten and drink with a straw with a unique texture having softness and viscoelasticity.

In the drink jelly of the present invention, an acidic substance such as fruit juice or citric acid is added to a jelly solution in which a gelling agent is heated and dissolved, and the pH is adjusted to 3.5 to 4, and then the jelly solution is heated to 80 ° C. or higher. Immediately after sterilizing at 90 ℃, the product temperature can be cooled to 25 ℃ below 30 ℃ and sealed in paper packs, bottles, plastics, plastic containers, etc. Since it is necessary, there is almost no deterioration in jelly strength, mass production is possible, and there are economic advantages. Experimental Example 1 Table 1 shows the changes in gelation temperature and texture at various compounding ratios of gelling agents (low gel point carrageenan, locust bean gum, konjak refined flour) used in drink jelly.
A gelling agent (0.4%) was added to water, dissolved by stirring at 80 ° C for 10 minutes, the evaporated water was corrected, and the jelly solution was immersed in cold water at 5 ° C to form a gelling temperature (temperature at which it gelates). Then, the jelly obtained by cooling at 5 ° C. (2 hours) was sucked with a straw and the physical properties were compared.

[0013]

[Table 1]

The gel obtained from the mixture of low gel point carrageenan, locust bean gum and konjak refined flour has viscoelasticity, is easily deformed and can be easily sucked with a straw. Experimental Example 2 Table 2 shows the change in gel strength between the holding time and the holding temperature of the jelly solution. A mixture of low gel point carrageenan, locust bean gum and konjac flour in water (7: 2:
The gelling agent of 1) was added to water in an amount of 0.5%, and the temperature was kept at 80 ° C for 1 hour.
Stir for 0 minutes to dissolve. Next, 0.15% citric acid and 0.05% trisodium citrate are added to adjust the pH to 3.6, and then the evaporated water is corrected. The jelly solution was immersed in cold water at 5 ° C. and adjusted to 27 ° C., and the jelly solution adjusted to 60 ° C. was kept at each temperature for 5 hours immediately after, and cooled at 5 ° C. (2 hours). The jelly strengths of the jellies were compared. The jelly strength is represented by hardness and breaking strength, the hardness is measured using a texture analyzer (manufactured by Kett) and is shown in grams (g), and the breaking strength is measured by using a card meter (manufactured by Eye Techno Co.). It was measured and shown as a card value (g / cm 2).

[0015]

[Table 2]

The holding temperature of the drink jelly is 27 ° C. and 6
Comparing the holding time of 0 to 5 hours in the 0 ° C. system, it can be seen from Table 2 that the physical properties of the gel were 5 and 5 immediately after the 27 ° C. system.
Almost no change is observed with the holding of time, but 60 ° C
In the above system, the sol was formed after holding for 5 hours.

[0017]

【Example】

Example 1 Drink jelly (orange taste) To 82.02 parts of fresh water, 15 parts of sugar, 0.3 parts of low gel point carrageenan, 0.15 parts of locust bean gum, 0.03 parts of konjak refined flour were added and stirred (Shinto). It is heated at 80 ° C. for 10 minutes while stirring with Chemical Machine Co., Ltd. product 3000H).
Next, 1/5 concentrated orange juice 2 parts, citric acid 0.2 parts,
0.1 parts trisodium citrate, 0.1 parts carotene pigment,
After adding 0.1 part of orange flavor and sterilizing by heating at 80 ° C for 10 minutes, the evaporated water is corrected and the jelly solution is cooled in a cold water tank at 5 ° C for 15 minutes and cooled to 25 ° C.

Then, the mixture was sealed in a 100 ml transparent bottle and gelled in a refrigerator (8 ° C.). The obtained orange jelly was a drink jelly that had a soft and viscoelastic jelly structure and could be easily inhaled with a straw. Example 2 Drink Jelly (Strawberry Flavor) 83.85 parts of fresh water, 15 parts of sugar, 0.25 part of low gel point carrageenan, 0.1 part of konjac flour, 0.1 part of locust bean gum, and 0.1 part of fur cerelan. Add 80 while stirring with a stirrer (Shinto Kagaku Kikai Co., Ltd., 3000H)
Heat at 10 ° C for 10 minutes. Next, 1/5 concentrated strawberry juice, 0.3 parts citric acid, 0.1 parts trisodium citrate,
0.1 part red cabbage pigment, 0.1 strawberry flavor
In addition, the evaporated water was corrected and sterilized with a UHT sterilizer (Izumi Food Machinery Co., Ltd.) for 4 seconds at 100 ° C., the jelly solution was taken out at 20 ° C., sealed in a 100 ml pencil-type transparent plastic container, and stored in a refrigerator (8 Gelled at (° C).
The obtained strawberry jelly in a poly container was a drink jelly of viscoelastic strawberry jelly that can be directly sucked from the container. Example 3 Drink Jelly (Grape Jelly Flavor) 83.43 parts of fresh water, 10 parts of high-fructose corn syrup, and 3 sugars
Part, low gel point carrageenan 0.5 part, pectin 0.2
80 parts while stirring with a stirrer (Shinto Kagaku Kikai Co., Ltd., 3000H) by adding 0.1 part, locust bean gum 0.1 part, tamarind gum 0.1 part, and konjac refined powder 0.07 part.
Heat at 10 ° C for 10 minutes. Next, 1/6 concentrated grape juice 2
Parts, 0.3 parts citric acid, 0.1 parts trisodium citrate,
Add 0.1 parts of red cabbage pigment and 0.1 part of grape flavor, correct evaporating water and sterilize with a UHT sterilizer (Izumi Food Machinery Co., Ltd.) at 100 ° C. for 4 seconds to prepare 20 jelly solutions.
It was taken out at ℃, the jelly solution was kept at 20 ℃ for 5 hours from immediately after, and cooled (immediately after 1 hour, after 2 hours, after 3 hours, after 4 hours and after 5 hours). The feeling was the same immediately after and 5 hours later, and it was a drink jelly that can be consumed with a viscoelastic beverage sensation.

Claims (1)

(57) [Claims] 1. A method for producing a drink jelly, which comprises using a gelling agent comprising carrageenan locust bean gum konjac refined powder having a gelling temperature of 10 to 25 ° C.