JP4234723B2 - Method for producing carbon dioxide containing soft jelly beverage in sealed container - Google Patents

Description

  The present invention relates to a soft jelly-form containing soft carbon in a sealed container in which a soft gel beverage (hereinafter referred to as “soft jelly beverage”) composed of a specific gelling agent and a beverage raw material liquid is absorbed with carbon dioxide. The present invention relates to a method for producing a beverage.

  Beverages containing carbon dioxide gas or beverages obtained by adding strip-like (chip-like) jelly to carbon dioxide gas-containing beverages are well-known beverages on the market.

  In recent years, as food preferences have diversified, the tendency to seek new forms of food and drinks, which are not related to existing foods and drinks, has become particularly strong, and even in beverages in cans, cups and other closed containers New forms are appearing one after another according to the trend.

  In the field of carbon dioxide gas-containing beverages in sealed containers, the present applicant aims to provide a new and delicious soft jelly-like beverage that matches such a trend and can be differentiated from conventional carbon dioxide-containing beverages. As disclosed in Kai 2001-021300, easy-dissolved agar, xanthan gum, locust bean gum, sugar and organic acid are combined to make a jelly, the jelly is cut into strips, and the strip-shaped jelly, Fill a container with syrup containing carbon dioxide in a syrup containing saccharides and acidulant and seal it, then heat-treat it to melt the jelly, and mix and homogenize the molten jelly and syrup. We have developed a method for producing carbon dioxide-containing soft jelly-like beverages in airtight containers, which is then cooled.

  The soft jelly-like beverage containing carbon dioxide gas produced by this method is a soft jelly lump that is the contents of a sealed container such as a can, and sucks the jelly by inserting a straw into the container, Alternatively, it is an excellent drink that can be shaken lightly before crushing the container to crush the jelly in the container and then open the container to drink the jelly, but the container is filled with a carbon dioxide-containing beverage and sealed Since the melting temperature of the gelling agent such as agar afterwards is a high temperature of 85 ° C. to 90 ° C., heating a container sealed with a carbonated beverage at such a high temperature may increase the internal pressure and cause buckling. A line for producing existing carbonated beverages that require a hot water pressurizing retort that applies pressure to the inner pressure and maintains a balance with the internal pressure, and that uses a pastoriser as a heating device in industrial production Can not be used as it is, it is necessary to provide a hot water pressure retort apparatus in addition to the existing carbonated beverage production line, it has a problem that manufacturing cost is increased.

  In the above method, the gelling agent jelly must be cut into a uniform shape of about 5 mm square cube, which requires a process for this purpose. In addition, a separate process is required in which a mixture of syrup and water is made to contain carbonic acid with a carbonator and then filled with a cube-shaped gelling agent jelly. Therefore, the manufacturing process becomes complicated, and this also has a problem that the manufacturing cost increases.

  The present invention was made for the purpose of solving the problems in the above production method, and while maintaining the same taste and texture as the carbon dioxide-containing soft jelly-like beverage produced by the production method, No need to install a retort device, the existing carbonated beverage production line can be used as it is, and the production cost is reduced by using a simplified production process that does not require the process of cutting the chelating agent into cubes. It is an object of the present invention to provide a novel method for producing a soft jelly-containing beverage containing carbon dioxide gas that can significantly reduce the amount of water.

  In order to achieve the above object, the present inventor has conducted extensive research and experiments, and as a result, by using a gelling agent mainly composed of a specific limited type of thickening polysaccharide, a carbon dioxide-containing beverage After the container is filled and sealed, it is found that the gelling agent melts in the beverage by performing a heat treatment at 70 ° C. to 80 ° C. This eliminates the need to provide a retort device and uses a pasterizer as the heating device. It has been found that a conventional carbonated beverage production line can be used, and the step of cutting the gelling agent into a cube shape can be omitted, and the present invention has been achieved.

    That is, the method for producing a carbon dioxide-containing soft jelly beverage in a sealed container according to the present invention comprises a gelling agent containing carrageenan κ type and locust bean gum having a melting temperature of 70 ° C. to 80 ° C. as a main component and not containing agar. Is mixed with a beverage raw material liquid, and the mixture is filled with a carbon dioxide gas-containing liquid mixture containing carbonic acid and sealed, and then subjected to heat treatment at 70 to 80 ° C. for 10 to 20 minutes to obtain a gelling agent. The mixture is melted and the mixed solution in which the gelling agent is melted is mixed and homogenized and then cooled.

In one aspect of the present invention, the method according to the present invention is characterized in that a potassium salt is contained in at least one of the gelling agent and the beverage raw material liquid.
In another aspect of the present invention, the method according to the present invention is characterized in that the soft jelly beverage has a pH of 3.3 to 3.8.

  According to the present invention, the gelling agent is mainly composed of carrageenan κ type having a melting temperature of 70 ° C. to 80 ° C. and locust bean gum that melts in this temperature range, and does not include agar having a melting temperature of 85 ° C. After filling and sealing the container containing the carbon dioxide gas, the gelling agent is melted in the beverage by heat treatment at 70 ° C. to 80 ° C. This eliminates the need for a retort device, and the pasterizer as a heating device Since the conventional carbonated beverage production line which uses can be used and the production method can be simplified, the production cost can be reduced.

  In addition, the gelling agent is mixed into the beverage raw material liquid in the form of a gelling agent powder without being cut into cubes after gelling, so the gelling agent gelled as in the prior art is cut into cubes In this respect, the manufacturing method can be simplified and the manufacturing cost can be further reduced.

1. Gelling agent One feature of the present invention is that it uses a carrageenan κ type and a locust bean gum having a melting temperature of 70 ° C. to 80 ° C. as a main component and a gelling agent that does not contain agar.

  Carrageenans include κ type as well as λ type and ι type, but λ type does not melt by heat treatment at 70 ℃ ~ 80 ℃, and ι type is not suitable because the gel state after gelation is too weak. As a carrageenan used for the purpose of the present invention, it was found that the carrageenan was melted by heat treatment at 70 ° C. to 80 ° C., and the gel state after gelation was also limited to a suitable κ type.

  In addition, there are many types of locust bean gum, but those that melt at 70 ° C. to 80 ° C. are necessary for the purpose of the invention. As this type of locust bean gum, a commercially available high-purity type is preferable because it can be easily obtained.

  The gelling agent uses these two types of thickening polysaccharides as the main component, but depending on the type of beverage, other types of thickening polysaccharides such as ι-type carrageenan or xanthan gum may be used to adapt the texture to the product. May be supplementarily added. However, these thickening polysaccharides to be supplementarily added must be selected from those that melt and gel by heat treatment at 70 ° C to 80 ° C.

  Agar is a preferable gelling agent in terms of taste and texture, but it does not melt unless it is at a high temperature of 85 ° C. or higher. Therefore, in the present invention, agar that does not melt unless it is 85 ° C. or higher is not used. However, recently, agar that has been melted and melted at 60 ° C. to 80 ° C. has been developed, and such a low temperature melt / melt agar may be supplementarily added.

  Regarding the amount of gelling agent used, when a straw is inserted into a container filled with soft jelly-like beverage and the beverage is sucked to drink (hereinafter referred to as “straw type”), the container is gently shaken before opening the container. In any case where the jelly in the container is crushed and the container is opened to drink the jelly (hereinafter referred to as “shake type”), the carrageenan κ type is 0.05 to 0.15% by mass of the total beverage, and the locust bean It is preferable to use the gum within the range of 0.08 to 0.20% by mass. In addition, when other polysaccharide thickeners are used supplementarily, for example, in the case of either the straw type or the shake type, the carrageenan ι type is 0.001 to 0.05% by mass of the total beverage amount, and the xanthan gum is 0. It is preferable to use within the range of 001 to 0.10% by mass. If the amount of gelling agent used is less than the above lower limit, gelation will be insufficient, while if the amount used exceeds the above upper limit, the hardness will increase in the jelly state, which may make it difficult to get out of the container when drinking. Also, the texture becomes worse.

2. Beverage raw material liquid In the production method of the present invention, since the heat treatment after filling and sealing the beverage container is 70 to 80 ° C. for 10 to 20 minutes, the carbon dioxide-containing soft jelly beverage of the present invention is used. The beverage raw material liquid to be used must be a type of beverage that can be sterilized at a temperature in this temperature range. Therefore, as a beverage raw material liquid satisfying this condition, a beverage having a relatively low acidity with a product pH of 3.3 to 3.8 is suitable. Among the beverages suitable for application of the present invention, fruit juice beverages include blueberries, lemons, grapefruits, ume, peaches, pineapples, grapes, bilberries, pears, mango, acerola, calcum, bananas, oranges, litchis, etc. is there. Examples of non-fruit juice beverages include cola, coffee, tea, honey (honey lemon), lactic acid bacteria beverages, fermented soy milk, and green tea beverages.

3. Potassium salt In the production method of the present invention, it is preferable to contain a potassium salt in at least one of the gelling agent and the beverage raw material liquid.

  In order to harden carrageenan κ melted by heating into a gel, a cation of one value is required. For this reason, a potassium salt that is easy to obtain commercially, has no problem in taste and safety, and is easy to use is used. Is preferred. Potassium salts are subject to food additive labeling approval, specifically potassium chloride, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium carbonate, potassium hydrogen tartrate, pyrophosphate Although potassium and potassium polyphosphate are suitable, it is not limited to this.

  The amount of potassium salt used is preferably in the range of 0.13 to 0.17% by mass of the total beverage in the case of the straw type and 0.10 to 0.14% by mass in the case of the shake type. If the amount of potassium salt used is less than the above lower limit, carrageenan κ will not be sufficiently gelled, and if the amount used exceeds the above upper limit, the hardness will increase in the jelly state, which may make it difficult to remove from the container when drinking. In addition, the salty taste becomes stronger and the mineral odor becomes stronger, resulting in poor texture.

4). Other raw materials When the beverage raw material liquid is a fruit juice beverage, it is preferable to add a sugar as a sweetener and an organic acid as an acidulant to provide a delicious beverage as a carbon dioxide-containing beverage to the fruit juice as a raw material. As the sugar, fructose-glucose liquid sugar is particularly preferable, and as the organic acid, citric acid is particularly preferable.

  Moreover, sodium citrate may be added for pH adjustment, and calcium lactate or the like may be added in order to optimize the hardness of the soft jelly beverage as a product. In addition, in order to adjust the taste, texture, etc. of the beverage, a fragrance or the like can be added as appropriate.

  Moreover, also when a drink raw material liquid is non-fruit juice drinks, such as tea and coffee, a pH adjuster, an emulsifier, a vitamin agent, etc. can be added suitably according to the kind of drink.

  The addition amount of the raw material for adding beverage raw material liquid other than these gelling agents varies depending on the type of beverage and pH adjustment.

5. Preparation of Carbon Dioxide-Containing Mixed Liquid A beverage raw material liquid is prepared by adding additives such as sugars and acidulants to beverage raw materials such as fruit juice as necessary. On the other hand, after treating pure water with a dearator to discharge excess gas components contained in pure water, the beverage raw material liquid and pure water are mixed at an arbitrary blending ratio. The gelling agent may be added in powder form to the beverage raw material liquid before mixing the beverage raw material liquid and pure water, or may be added in powder form to the mixed liquid after mixing. The added gelling agent is scattered in the mixed solution in a swollen state with water. When using an existing carbonated beverage production line, carbon dioxide is contained in this mixed solution by a carbonator provided on the line to prepare a carbon dioxide-containing mixed solution. Moreover, as a method other than using the carbonated beverage production line, carbonated gas is contained in the pure water prepared by the above method with a carbonator or the like to obtain carbonated water, and this carbonated water and beverage raw material liquid are mixed at any ratio. It is good also as a carbon dioxide gas containing liquid mixture by mixing by. When carbon dioxide is added to the liquid with a carbonator or the like, the liquid is preferably cooled to 4 ° C. or lower in order to avoid generation of homing or lowering of the mixing ratio when carbonic acid is dissolved.

6). Heat treatment and mixing and homogenization treatment Next, the prepared carbon dioxide-containing mixed solution is filled in a container such as a can or a cup and sealed, and then subjected to heat treatment at 70 to 80 ° C. for 10 to 20 minutes by a path riser. To melt the gelling agent in the mixed solution and perform necessary sterilization.

  Next, in order to prevent liquid unevenness from appearing, the melted gelling agent in the container and the beverage raw material liquid are mixed and homogenized by a method such as rotating the container 1 to 5 times on the line in a screw shape. Next, the container is cooled by a method such as water cooling, and the product temperature is set to 20 ° C. or lower to obtain a soft jelly beverage product.

7. Embodiment of Soft Jelly-like Beverage Production Method Using Carbonated Beverage Production Line With reference to the accompanying drawings, as a preferred embodiment of the present invention, soft drink juice is used as a beverage raw material liquid using an existing carbonated beverage production line. A method for producing a jelly-like beverage will be described.

  In the flow chart of FIG. 1, a powdered gelling agent is added to a raw material consisting of raw materials such as fruit juice, saccharides, and acidulant and mixed to prepare a mixed syrup. The temperature at this time is 20 ° C. The mixed syrup is filtered, for example, with a 60 # filter. On the other hand, excess gas components are removed from the pure water with a dearator, and the mixed syrup and pure water are mixed at a predetermined mixing ratio by a synchro mixer with a metering device.

  After cooling this mixed solution to 4 ° C., it is sent to a carbonator to contain carbon dioxide gas in the mixed solution (equivalent to product gas volume 2.0).

  Next, after filling and tightening the carbon dioxide-containing mixed solution in the can, the can is rotated in a screw shape 1 to 3 times on the line in order to disperse the carbon dioxide in the gelling agent.

  Next, the mixed solution is sent to a pasterizer and heated at 75 ° C. for 10 minutes to melt the gelling agent and sterilize the mixed solution.

  Next, in order to prevent liquid unevenness in the can, the can is rotated in a screw shape 1 to 5 times on the line and then cooled to 20 ° C. or lower to obtain a product.

Carbon dioxide-containing blueberry soft jelly beverage A carbon dioxide-containing blueberry soft jelly beverage was produced by the following method.

1. Mixing ratio of raw materials
w / v% 10 l
Weight (g)
Syrup raw material 1/8 Blueberry juice 0.358 35.8
Fructose dextrose liquid sugar 16.18 1618.0
Citric anhydride 0.2 20.0
Calcium lactate 0.2 20.0
Potassium chloride 0.01 1.0
Red pigment 0.15 15.0
Blueberry flavor 0.25 25.0
Gelatinizer carrageenan κ 0.054 5.4
Locust bean gum 0.081 8.1
Carbonated water 45.48 4548.0
Pure water 37.037 3703.7

2. Preparation of carbon dioxide-containing mixed solution The syrup raw material having the above composition was dissolved in a portion of pure water and mixed to prepare a syrup solution. The gelling agent (powder) having the above composition was mixed in the syrup solution and shaken. After the gelling agent was dispersed in the syrup solution, pure water was injected up to half of the formulation. When the physical properties were confirmed, it was Bx 23.2% and pH 3.27. After cooling this mixed liquid to 4 ° C. or less, carbonic acid gas was previously injected, and carbonated water prepared in advance was mixed with the mixed liquid to prepare 100%, thereby preparing a carbon dioxide containing mixed liquid.

3. Filling / clamping, heat treatment, mixing and homogenization After filling this carbon dioxide containing liquid mixture into a 250 ml beverage can and winding it, the gelling agent is mixed in the liquid mixture by heating at 78 ° C. for 10 minutes in a water bath. Completed scheduled sterilization with melting.

  Next, the can was rotated up and down by two and a half at 360 degrees to mix and homogenize the carbon dioxide-containing mixture, and then cooled to 20 ° C. or lower to obtain a product. The content of the obtained product was a jelly lump of moderate hardness including carbon dioxide. A soft jelly-like mouthfeel with a straw inserted into the can and sucked, giving a texture as a delicious beverage having moderate acidity and sweetness. The product is Bx. It was 11.8 and pH 3.38.

4). Tasting results Tasting of the above soft jelly beverage was carried out seven times by a panel of 2 to 10 people. The results are as follows.
Tasting personnel
Male Female Total 1st 7 3 10
2nd 4 2 6
3rd 1 3 4
4th 4 5 9
5th 5 4 9
6th 1 1 2
7th 4 2 6
Average 3.714286 2.857143 6.571429

Evaluation
Good Good Normal Unpreferable 1st 2 6 1 1 0
2nd 4 2 0 0 0
3rd 3 1 0 0 0
4th 4 4 1 0 0
5th 8 1 0 0 0
6th 2 0 0 0 0
7th 5 1 0 0 0
Average 4 2.142857 0.285714 0.142857 0

1st 20% 60% 10% 10% 0%
2nd 67% 33% 0% 0% 0%
3rd 75% 25% 0% 0% 0%
4th 44% 44% 11% 0% 0%
5th 89% 11% 0% 0% 0%
6th 100% 0% 0% 0% 0%
7th 83% 17% 0% 0% 0%
Average 68% 27% 3% 1% 0%

It is a flowchart which shows one embodiment of this invention.

Claims (3)

The 0.08 to 0.20 wt% of the melting temperature of 70 ° C. to 80 ° C. locust bean gum carrageenan κ type and beverages total amount of 0.05 to 0.15 wt% of the beverage total volume as a main component, carrageenan ι type Is mixed with a beverage raw material liquid, carbon dioxide-containing mixed liquid containing carbonic acid in this mixed liquid is filled in a container and sealed, and then heat-treated at 70 to 80 ° C. for 10 to 20 minutes. A method for producing a soft jelly-containing beverage containing carbon dioxide gas in an airtight container, characterized in that the gelling agent is melted, the mixed solution in which the gelling agent is melted is mixed and homogenized, and then cooled.   The method for producing a soft jelly-containing beverage containing carbon dioxide in an airtight container according to claim 1, wherein at least one of the gelling agent and the beverage raw material liquid contains a potassium salt.   3. The method for producing a soft jelly-containing beverage containing carbon dioxide in an airtight container according to claim 1, wherein the soft jelly-like beverage has a pH of 3.3 to 3.8.

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