JP2585172B2 - New jelly-like beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a novel jelly-like beverage,
More specifically, the present invention relates to a jelly-like beverage having a grainy texture, which has shape retention properties, easily generates fluidity, and can be sucked with a straw or the like.

[0002]

2. Description of the Related Art Gel foods in which a gel is formed by a gelling agent and the formed gel maintains a certain shape are already widely known. Examples include jellies and puddings, and their textures are often slick agar-like, loosely textured, or drip-paste-like, and have a textured texture. Was not seen.
Recently, a type that can be drunk in such a gel food has been developed (for example, Japanese Patent Publication No. 64-6741).
The texture was still the physical properties as described above. That is, the conventional gel food, by the action of a gelling agent that can be used for food production or, if necessary, a thickener,
For example, it was a homogeneous gel-like material such as agar gel and jelly, in which water was held relatively firmly in the gel structure. Such a gel can control its hardness and viscosity depending on the type and concentration of a gelling agent and / or a thickening agent. However, it is generally solid and hard to break down, but it can be easily crushed by chewing or the like. It becomes irregularly shaped and lumps of different sizes, and its texture is smooth as a whole, but in the state of small lumps, it is a solid with a loose feeling. On the other hand, a hydrosol such as raw egg white retains moisture relatively slowly and becomes a viscous liquid, and therefore cannot maintain a certain shape. There is no solid feeling in texture, and it is a paste-like fluid itself.
The sol becomes the above-mentioned gel when the whole solidifies due to heating or the like.

[0003] In addition, food products in an intermediate region between the above-mentioned gel-like material and sol-like material are also conceivable. Such foods are of a type in which a solid gel portion and a liquid sol portion are mixed, and in a state where solids and liquids coexist, there is also fluidity, but in terms of texture, it is viscous in a liquid. The large or small solids were simply dispersed, and the paste-like feeling could not be wiped out. By the way, such gel foods are usually filled into various containers such as cups and boxes for distribution, but when filled, the contents are heated to such a high temperature that the contents do not gel (60 to 80 in consideration of work efficiency). ° C or higher). However, when filling such foods into sterile paper packs to produce products,
If the temperature of the contents is too high, the sealing strength of the container becomes weak, and problems such as leakage of contents and contamination of various bacteria appear at the distribution stage. However, conversely, if the temperature of the contents is too low, gelation occurs and there is a problem that filling is impossible.

[0004]

In view of this situation, the present inventors have made intensive studies to develop a novel jelly-like beverage different from conventional jelly foods, and as a result, completed the present invention. That is, an object of the present invention is to provide a novel jelly-like beverage which has shape retention properties, is easily fluidized by stress, has no stickiness or pasty feeling, and has a strong grain texture. At the same time, it is to develop a food filled in a sterile paper pack.

[0005]

Means for Solving the Problems The jelly-like beverage of the present invention mainly comprises an extract obtained from konjac potato, and further contains one or more extracts obtained from red algae in a captive manner. Contains, if necessary, thickeners, fruit juices, vegetable juices, sweeteners, organic acids, flavors, nutrients, coloring agents, etc., has shape retention and fluidity, and has a strong grain texture It is characterized by being composed of a gel-like material. The jelly-like beverage is solidified in a gel state at 15 ° C. or more and less than 25 ° C., has a pH of 2.0 to 7.0, and has a shape retention of 20 to 100% and a jelly strength of 10 to 100% under the measurement conditions described below. Those having specific physical properties of 150 g are preferred. In the present invention,
It is important to use an extract obtained from konjac potato as a specific raw material component in combination with one or more extracts obtained from red algae. The extract obtained from konjac potato is obtained by extracting konjac potato with water and drying in a conventional manner, and contains glucomannan as a main component and contains saccharides, lipids, proteins, ash and the like. In the present invention, it is convenient to use purified glucomannan. Examples of extracts obtained from red algae include carrageenan, agar, and galactan. Preferred combinations in the present invention include a combination of glucomannan and carrageenan.

[0006] In order to produce a jelly-like beverage composed of the gel-like material of the present invention using the extract of konjac potato and red algae, the extract of konjac potato is mainly used,
Red algae extract must be supplemented. Otherwise, the resulting gel is hard and excellent in shape retention, but its texture is unpreferable because it loses the grainy feeling and gives rise to unevenness and paste. Further, the blending ratio of the two extracts is different depending on the type and quality thereof, and is not particularly limited as long as the one exhibiting the above-mentioned desired physical properties can be obtained. The content is 0.02 to 1.0% by weight (the same applies hereinafter), and the extract of red algae is 0.005 to 0.2%. For example, in the case of a combination of glucomannan and carrageenan, it is preferable to mix glucomannan in about 0.05 to 0.5% and carrageenan in about 0.01 to 0.15%. However, in this case, it is necessary to always make the amount of glucomannan larger than the amount of carrageenan.
The jelly-like beverage of the present invention may be, if necessary, a thickener represented by starch, gums, etc., sucrose, granulated sugar, powdered sugar, liquid sugar, as in conventionally known jelly foods. Other sweeteners, such as citric acid, malic acid, lactic acid, tartaric acid and other organic acids, various vitamins, mineral nutrients,
Dairy products such as milk and cream, pulp, vegetable juice, eggs, spices,
A coloring agent or the like may be appropriately added without any problem.

Next, the jelly-like beverage of the present invention may be produced as follows. That is, at room temperature or under warming and neutral conditions, one or more of an extract obtained from konjac potato and an extract obtained from red algae are added to water, mixed and swollen to obtain a homogeneous aqueous solution. And Next, a thickener, a sweetener, a flavor, a coloring agent, etc. are added among the above-mentioned raw materials, and further, fruit juice, vegetable juice, acidulant, etc. are mixed, and the pH is adjusted. Perform processing. Temperature at which the contents do not solidify into a gel (25 ° C or higher)
Cool to a suitable container and cool below the temperature at which the contents gel. However, when using a sterile paper pack such as a tetra pack as the filling container, it is necessary to maintain the temperature of the contents at 25 to 45 ° C. before filling. If the temperature is higher than 45 ° C., the sealing strength of the container becomes weak, and if the temperature is lower than 25 ° C., the contents solidify in a gel state and cannot be filled. The jelly-like beverage thus obtained has a shape-retaining property, so that it can maintain a constant shape, and when it is applied with an external force, it easily generates fluidity, so that the liquidity increases, and it is filled in a sterile paper pack or the like. It is a new jelly-like beverage with a strong graininess without having the feeling of unevenness or paste like a conventional gel food with the texture that can be continuously sucked even with a straw etc. It is.

In the measurement of the physical properties of the jelly-like beverage of the present invention, the shape retention and the jelly strength were measured by the following methods. (1) Shape retention The raw materials of the sample are mixed and heated to 70 ° C in a water bath containing hot water of 95 ° C. As soon as the temperature reaches 70 ° C,
And then cooled in a refrigerator at 10 ° C for 24 hours. Next, remove the obtained sample from the container,
Place on a horizontal table and measure its height (hcm) at room temperature. Shape retention (%) = (h / 4 cm) × 100 (2) Jelly strength Using a rheometer (manufactured by Fudo Industry Co., Ltd.), chewing is performed once by up-down continuous movement under the following conditions. Plunger: diameter 10mm, sample thickness: 40mm, range width: 0 ~
200g, ascending speed of sample stage: 6cm / min, penetration distance to sample: 17mm, chart speed of recorder: 120mm / min Fig. 2 shows the recording curve obtained when mastication was performed once with the above rheometer. Was. In the present invention, the “jelly strength” is the value (g) of the maximum value H at the peak portion in FIG.

[0009]

EXAMPLES In each of the following examples, the mixing ratios of the raw material components are all shown by weight%. Example 1 Glucomannan 0.16% by weight Copper carrageenan 0.05 Fructose-glucose liquid sugar 18.0 1/5 Concentrated orange juice 4.0 Citric acid 0.15 Orange flavor 0.3 Water Residue After cooling to 35 ° C, the mixture was aseptically filled into a tetrapot container (200 ml) composed of polyethylene / polyethylene / aluminum foil polyethylene / paper / polyethylene laminate, and cooled to 13 ° C. Thus, a jelly-like beverage having a novel texture with a smooth texture that can be easily and continuously sucked with a straw was obtained.
It has been in this state for a long time.

Example 2 Glucomannan 0.14% by weight Copper carrageenan 0.03 Upper sugar 19.0 Citric acid 0.26 Sodium citrate 0.225 Potassium chloride 0.23 Pineapple flavor 0.3 Water balance When heated to 90 ° C by a plate sterilizer, hot-packed into a glass bottle, and cooled to 5 ° C, it forms a certain shape, and
Moreover, a jelly-like beverage having a new texture with a lumpy feeling was obtained.

Example 3 Glucomannan 0.20% by weight Agar 0.15 Fructose 14.0 Citric acid 0.26 Sodium citrate 0.225 1/5 Pineapple juice 3.0 Pineapple flavor 0.3 Water Residue When heated to 90 ° C., filled in a polypropylene cup, and cooled to 10 ° C., a jelly-like beverage having a novel texture with a certain shape and a lumpy feeling was obtained.

Comparative Example 1 A gel was obtained in the same manner as in Example 1 except that glucomannan (0.16% by weight) of Example 1 was replaced with the same amount of copper carrageenan and a total of 0.21% by weight of copper carrageenan was added. Comparative Example 2 A gel was obtained in the same manner as in Example 2, except that textulin (0.14% by weight) was added instead of glucomannan (0.14% by weight). Comparative Example 3 A gel was obtained in the same manner as in Example 3 except that xanthan gum (0.20% by weight) was added instead of glucomannan (0.20% by weight) of Example 3.

Comparative Example 4 0.05% (w / w) of glucomannan and 0.16% (w / w) of carrageenan in the composition of Example 1 are added. Comparative Example 5 Copper carrageenan 0.35% (w / w) Locust bean gum 0.2 Glucose fructose corn syrup 17.0 Citric acid 0.36 Sodium citrate 0.12 Pineapple flavor 0.3 Water balance Then hot-packed in a glass bottle and cooled to 5 ° C. Table 1 below shows data, texture, and the like of Examples and Comparative Examples.

[0014]

[Table 1] Roughness ◎: Very rough texture ○: A little rough texture ×: No rough texture at all. Average evaluation by 10 expert panels

Suction Property The raw materials of the sample are prepared and heated to 70 ° C. in a water bath containing hot water of 95 ° C. When the temperature reaches 70 ° C, immediately fill the container and cool in a refrigerator at 10 ° C for 24 hours. The obtained sample was sucked with a straw, and the sensory test was performed on Example 1 and Comparative Examples 4 and 5 by comprehensively evaluating the ease of sucking, the feeling of sucking, and the like. (a) Method Ranking method (b) Judge 10 expert panels (c) Sample A: Example 1 B: Comparative example 4 C: Comparative example 5 (d) Question A, B, C, 3 types were eaten with a straw. , To give a favorable ranking of suction properties. (f) Judgment According to Kramer's test table (hazard rate 5%), when the judge = 10 and the number of samples = 3, a significant difference is obtained when the total rank is out of 15-25. Therefore, Example 1 has significantly better suction properties, and Comparative Example 5
Is significantly worse.

[0016]

According to the present invention, unlike conventional gel foods, they have a fixed shape, can be easily and continuously sucked with a straw, and feel the texture of jelly grains. Such a jelly-like beverage is obtained. In addition, it is possible to maintain the state of this gel for a long time. In addition, it becomes possible to fill the Tetra Pak.

[Brief description of the drawings]

FIG. 1 shows a container used when measuring the shape retention of a gel food sample. The shape retention is measured by removing the sample from the container and measuring the H portion.

FIG. 2 shows an example of a recording curve obtained when a gel food sample is measured with a rheometer. The horizontal axis represents the amount of movement of the sample stage, and the vertical axis represents the stress. The value (g) of the highest value H at the peak portion indicates the jelly strength.

Claims (6)

(57) [Claims] 1. An extract obtained from konjac potato as a main component, and an extract obtained from red algae are further blended. If necessary, a thickener, fruit juice, vegetable juice, a sweetener, an organic acid, and a flavor are used. A novel jelly-like beverage comprising a gel-like material having a shape-retaining property and fluidity, and having a strong grain texture, containing a nutrient, a colorant, and the like. 2. The jelly-like beverage according to claim 1, wherein the gel is solidified into a gel at 15 ° C. or higher and lower than 25 ° C. 3. The jelly-like beverage according to claim 1, wherein the gel has a pH of 2.0 to 7.0, a shape retention of 20 to 100%, and a jelly strength of 10 to 150 g. 4. The jelly-like beverage according to claim 1, wherein the extract obtained from konjac potato is glucomannan, and the extract obtained from red algae is carrageenan. 5. A glucomannan for a jelly-like beverage
The jelly-like beverage according to claim 4, wherein the amount is 0.05-0.5% by weight, the amount of carrageenan is 0.01-0.15% by weight, and the amount of glucomannan is always larger than the amount of carrageenan. 6. A sterilized paper pack filled at 25 to 45 ° C., which can then be sucked by a cooled gelled straw.
A jelly-like beverage according to any one of the above.