JP5156977B2 - Formulation and production method of 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. Regarding the beverage production method, in particular, the sealed container is a type of carbon dioxide gas in which the sealed container is shaken lightly several times and then the jelly is crushed and then discharged from the container for drinking, or a straw is inserted into the container to suck and drink the jelly. It is related with the mixing | blending and manufacturing method of a containing soft jelly-form drink.

  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 appear in line with trends.

  In Japanese Patent Application No. 2001-021300, 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 in the field of carbon dioxide-containing beverages in sealed containers. For the purpose of making a jelly by combining easily soluble agar, xanthan gum, locust bean gum, sugar and organic acid, this jelly is cut into pieces, this jelly and a syrup solution containing sugar and acidulant The container is filled with a carbon dioxide gas-containing syrup solution that has absorbed carbon dioxide gas, sealed and then heat-treated to melt the jelly, and the molten jelly and syrup solution are mixed and homogenized and then cooled. A method for producing a carbon dioxide containing soft jelly beverage in a closed container is disclosed.

  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 a beverage 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 after filling and sealing the carbon dioxide containing beverage in the container Since the melting temperature of gelling agents such as agar is as high as 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 hot water pressurizing retort that applies pressure to maintain balance with the internal pressure is required, and in industrial production, a line for producing a conventional carbonated beverage that uses a pastoriser as a heating device is used. Or it can not be used, it is necessary to provide a hot water pressure retort apparatus in addition to the existing carbonated beverage production line, 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.

  Japanese Patent No. 2658008 discloses a carbon dioxide gas containing cold water-insoluble copper carrageenan and / or iota carrageenan uniformly dispersed in an aqueous solution, filled with carbon dioxide gas, filled in a container, sealed, heated and sterilized, and then cooled. A method for producing a jelly beverage is disclosed. However, according to this method, the gelling agent is dispersed in an aqueous solution and carbon dioxide gas is enclosed, and then the pressure-resistant glass bottle is filled, and 85 ° C. for 20 minutes in warm water (Example 1) or 90 ° C. in a warm water shower, 15 Sterilized by heating for a minute (Example 2). Under this heat sterilization temperature condition, a pressure-resistant glass bottle is sufficient, but in food cans there is a risk of buckling as described above, so hot water pressure retort Therefore, the existing carbonated beverage production line that uses the paste riser cannot be used as it is. Furthermore, this method requires the use of 0.3-2.0% by weight of copper carrageenan and / or iota carrageenan as the gelling agent (Claim 2 and Tables 1 and 2), thus other The total amount of the gelling agent including the gelling agent must be 0.3% or more, but the jelly-like beverage prepared by this method is very hard to set and can be eaten with a spoon. Using a food can or paper cup as a container, shaking the container lightly before opening it, crushing the jelly in the container, then opening the container and shaking it to drink the jelly will separate the jelly from the container wall It will not be crushed small. Similarly, it is impossible to drink by inserting a straw into the container and sucking the jelly.

  Therefore, this method shakes the sealed container several times and crushes the jelly, then drains it from the container and drinks it, or inserts a straw into the container and sucks the jelly for drinking. It is unsuitable as a method for producing a soft jelly beverage.

  Japanese Patent Application Laid-Open No. 2007-236299 discloses a copper carrageenan of 0.05 to 0.15% by mass of the total amount of beverage and a locust having a melting temperature of 70 ° C. to 80 ° C. of 0.08 to 0.20% by mass of the total amount of beverage. A gelling agent mainly composed of bean gum is mixed with a beverage raw material liquid, and a carbon dioxide-containing mixed liquid containing carbonic acid in this mixed liquid is filled in a container and sealed, and then at 70 to 80 ° C for 10 minutes to 20 minutes. A method for producing a soft jelly-containing beverage containing carbon dioxide gas is disclosed in which a gelling agent is melted by performing a heat treatment for a minute, and a mixed solution in which the gelling agent is melted is mixed and then cooled. According to this method, the gelling agent is mainly composed of copper carrageenan having a melting temperature of 70 ° C. to 80 ° C. and locust bean gum that melts in this temperature range. After that, the gelling agent melts in the beverage by performing a heat treatment at 70 ° C. to 80 ° C., thereby eliminating the need to provide a retort device, and using a conventional carbonated beverage production line that uses a pastoriser as the heating device. Since the manufacturing method can be simplified, the manufacturing cost can be reduced.

However, this method can also be used by inserting a straw into the container and sucking and drinking the jelly, but using a food can or paper cup as the container, the container was crushed gently by shaking the container before opening. Even if you try to drink the jelly after opening the container afterwards, if you shake it only a few times, you will have to expel the discharge from the container, or you will have to discharge the jelly by pushing the container after shaking it several times. Therefore, this method is insufficient as a method for producing a soft jelly-like beverage containing a carbon dioxide gas in a sealed container in which the sealed container is shaken lightly several times to crush the jelly and then discharge the container from the container.
Japanese Patent Application No. 2001-021300 Japanese Patent No. 2658008 JP 2007-236299 A

The present invention has been made for the purpose of solving the problems of the prior art in the above production method, and is provided with a retort device while maintaining sufficient taste and texture as a carbon dioxide-containing soft jelly beverage. it can be used as is conventional existing carbonated beverage manufacturing line is not necessary, also on the gel agent can be used step manufacturing process is simplified without requiring to be cut into cubes, sealed For the production of soft jelly-like beverages containing carbon dioxide gas in sealed containers of the type in which the container is shaken lightly several times and then drained from the container for drinking, or a straw is inserted into the container to suck and drink the jelly. It is intended to provide a suitable formulation and manufacturing method.

  In order to achieve the above object, the present inventor has conducted extensive studies and experiments, and as a result, the amount of copper carrageenan used is 0.001% (w / v) or more and less than 0.035% (w / v), Using a very small amount of gelling agent with a total amount of the agent used of less than 0.3% (w / v), filling the container with a carbon dioxide-containing beverage and sealing, heat-treat at 70-80 ° C. By melting the gelling agent, shake the sealed container several times and crush the jelly, then drain it from the container and drink it, or insert a straw into the container and suck the jelly for drinking The present inventors have found that a composition and production method suitable for producing a carbon dioxide-containing soft jelly beverage can be provided, and the present invention has been achieved.

That is, in the first configuration of the present invention that achieves the above object, the amount of copper carrageenan used is 0.001% w / v or more and less than 0.035% w / v, and the total amount of gelling agent used is 0. Less than 3% w / v , including potassium salt and calcium salt as minerals, in addition to copper carrageenan as gelling agent, 1 of pectin, locust bean gum, xanthan gum, guar gum, konjac mannan, tamarind gum, CMC Before or after filling the container with the raw material liquid that is a seed or a combination of two or more, and filling the raw material liquid into the container, and then filling the container with the carbon dioxide gas, and then filling the container, It is obtained by heating at 80 ° C. for 10 to 20 minutes to melt the gelling agent, mixing and homogenizing the mixed solution in which the gelling agent has melted, and then cooling. A closed container containing a carbon dioxide-containing soft jelly beverage.

The second configuration of the present invention is that before or after filling the raw material liquid as described in claim 1 into the container, the raw material liquid contains carbon dioxide gas, and then filled into the container, Production of carbon dioxide-containing soft jelly beverage in a sealed container obtained by heating at 80 ° C. for 10 to 20 minutes to melt the gelling agent, mixing and homogenizing the mixed solution in which the gelling agent has melted, and cooling Is the method .

  According to the present invention, the amount of copper carrageenan used is 0.001% (w / v) or more and less than 0.035% (w / v), and the total amount of gelling agent used is 0.3% (w / v). ) Using less gelling agent, filling the container with carbon dioxide gas-containing beverage and sealing, heat treatment at 70 ° C to 80 ° C to melt the gelling agent, shake the sealed container lightly several times, and jelly A type of soft jelly containing carbon dioxide in a sealed container that is crushed after being crushed and discharged from a container (hereinafter referred to as shake type) or a type in which a straw is inserted into the container to suck and drink jelly (hereinafter referred to as straw type) Beverages can be produced.

  Moreover, since the gelling agent is mainly composed of copper carrageenan having a melting temperature of 70 ° C. to 80 ° C., the gelling agent is subjected to a heat treatment of 70 ° C. to 80 ° C. after filling and sealing the carbon dioxide containing liquid mixture. The melting agent is melted in the beverage, so that it is not necessary to provide a retort device, a conventional carbonated beverage production line using a pastoriser as a heating device can be used, and the production method can be simplified. Therefore, the manufacturing 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 the use of a gelling agent whose main component is copper carrageenan 0.001% w / v or more and less than 0.035% w / v.
Carrageenan has a lambda type and an iota type in addition to a copper type, but the lambda type does not melt by heat treatment at 70 ° C to 80 ° C, and the gel state after gelation is too weak in the iota type. It was found that the carrageenan used for the purpose of the present invention is melted by heat treatment at 70 ° C. to 80 ° C., and the gel state after gelation is limited to a suitable copper type.

  It has been found that the amount of copper carrageenan used is critical and is limited to a very small amount in a narrow range of 0.001% w / v to less than 0.035% w / v of the total beverage. If the amount of copper carrageenan used is less than 0.001% w / v, gelation is not sufficient, and if it is 0.035% w / v or more, in the case of a straw-type soft jelly beverage, a straw is inserted for drinking. However, in the case of shake type soft jelly beverages, even if the container is shaken 5 times or more, the jelly is not sufficiently crushed, it takes time to discharge from the container, and it may be necessary to push and discharge the container. Therefore, it is not preferable as a shake type. A more preferable range is 0.005 to 0.035% w / v, and a most preferable range is 0.01 to 0.03% w / v.

  In the production method of the present invention, as a gelling agent other than copper carrageenan, one of purified locust bean gum, xanthan gum, pectin, guar gum, konjac mannan, tamarind gum, or CMC is used, or a combination of two or more types is used. be able to.

  There are many types of locust bean gum, but a type that melts at 70 ° C. to 80 ° C. is 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.

  Further, xanthan gum has an effect of improving the texture of the beverage and melts at 70 to 80 ° C., so it is preferably added.

  Regarding the amount of gelling agent other than copper carrageenan, the amount of locust bean gum used is in the range of 0.04 to 0.08% w / v of the total beverage amount, and xanthan gum is 0.04 to 0.08 of the total beverage amount. It is preferable to use in the range of% w / v. If the amount of gelling agent used is less than the above lower limit, the intended gelation will be insufficient, while if the amount used exceeds the above upper limit, the hardness will increase in the jelly state, so in the shake type from the container when drinking There is a risk that it may be difficult to get out, and the texture becomes worse.

  Another feature of the present invention is that there is a limit on the upper limit of the total amount of gelling agent used, and it is better to keep the total amount of gelling agent used below 0.3% w / v of the total amount of beverage. A soft jelly-like carbon dioxide-containing beverage can be produced. When the total amount of the gelling agent is 0.3% w / v or more, in the shake type, the jelly is separated from the container wall by shaking the container several times, but the jelly does not collapse. Also, the jelly does not come out smoothly even if it is sucked with a straw type. Accordingly, a gelling agent having a total amount of 0.3% w / v or more is unsuitable for both shake type and straw type.

  As a result of repeated investigations focusing on the combination of gelling agents, the total amount used, and the amount of key kappa carrageenan, the found “formulation” itself is also important for carrying out the present invention. It is an element.

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 applying the present invention, juice drinks include blueberries, lemons, grapefruits, plums, peaches, pineapples, grapes, bilberries, pears, mangoes, 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 the kappa carrageenan melted by heating into a gel, one value of cation 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 10-12 mmol / l of the total amount of beverage. When the amount of potassium salt used is less than the above lower limit value, there is a case where the kappa carrageenan is not sufficiently gelled, and when the amount used exceeds the above upper limit value, the hardness increases in a jelly state. This may cause difficulty in getting out of the food, and the salty taste or mineral odor may become strong, resulting in poor texture.

4). Calcium salt For the same reason, it is preferable to use a calcium salt to cure xanthan gum in a gel state by heating. Examples of calcium salts that can be used as food additive labeling permission products include calcium lactate.
The amount of calcium salt used is preferably in the range of 3-10 mmol / l of the total beverage. If the amount of calcium salt used is less than the above lower limit value, gelation of xanthan gum may not be sufficient, and if the amount used exceeds the above upper limit value, the hardness will increase in the jelly state. There is a risk that it may become difficult to come out, and the mineral odor will become strong, resulting in a poor texture.

5. 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 a fragrance | flavor etc. can be suitably added in order to adjust the taste, food texture, etc. of other drinks.
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.

6). 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. Carbon dioxide gas may be contained in the raw material liquid after the raw material liquid is filled in the container.

7). Heat treatment and mixing and homogenizing treatment Next, the carbon dioxide-containing mixed solution prepared in this way is filled in a container such as a can, cup, or food can and sealed, and then heat-treated 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.

8). 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.

Examples of the present invention and comparative examples will be described below.
1. Prescription contents The results of various experiments conducted in order to investigate the appropriate range of the amount of kappa carrageenan used as the main component of the gelling agent used in the method of the present invention and the appropriate range of the total amount of gelling agent were determined. Table 1 below shows the formulation contents of various examples and comparative examples.

2. Treatment (1) All gelling agents were dispersed in pure water.
(2) Other raw materials were dispersed and dissolved.
(3) The dispersed gelling agent and the raw material were mixed and mixed.
(4) Carbon dioxide gas was contained in the mixed solution of (3) and filled into an aluminum can.
(5) The can was tightened and sealed.
(6) The can was heated at 70-80 ° C. for 10-20 minutes.
(7) Rotated to homogenize the mixture.
(8) After completion, the can was cooled with water.
(9) After completion of water cooling, the sample was allowed to stand at room temperature for 28 hours, cooled to around 20 ° C. and opened from 2 hours before tasting, and a panel test was conducted.

3. Results The results of the above test are as follows.
Example 1 (copper carrageenan 0.03% (w / v))
pH 3.55 Brix 15.9
The jelly-like liquid was discharged without stress by simply shaking the can about 5 times in the vertical direction. Moreover, the texture as a jelly drink was firm, and there was also a sufficient carbonated feeling.
Example 2 (Copper carrageenan 0.03% (w / v))
pH 3.55 Brix 16.7
The jelly-like liquid was discharged without stress by simply shaking the can about 5 times in the vertical direction. Moreover, the texture as a jelly drink was firm, and there was also a sufficient carbonated feeling.
Comparative Example 1 (Copper carrageenan 0.05% (w / v))
pH 3.52 Brix 16.7
The can was shaken 5 times or more, and it took time to discharge the can. The can was discharged by lightly pushing the can several times. The texture is not a problem as a jelly drink. Drinking with a straw is desirable.
Comparative Example 2 (copper carrageenan 0.1% (w / v))
pH 3.52 Briz 16.8
Even if it was shaken 5 times or more, it was difficult to discharge. It was shaken 10 times and discharged by applying external pressure. The texture is a little bit inferior, and it is a little inferior.
Comparative Example 3 (Total amount of gelling agent 0.3% (w / v))
pH 3.52 Brix 17.0
The contents were separated from the can wall by shaking the can, but the contents were small and did not collapse. The texture was also a texture that I wanted to eat with a spoon rather than a soft jelly beverage. It may be difficult to suck with a straw.

4). Panel test The carbon dioxide-containing soft jelly beverages of Examples 1-2 and Comparative Examples 1-3 above were tasted four times by a panel of 6 to 11 people, and the overall evaluation including the condition of the can and the texture. Was evaluated in five grades: good, good, normal, unfavorable, and poor. The results are as follows.

Tasting personnel
Male Female Total 1st 2 4 6
2nd 5 6 11
3rd 4 0 4
4th 2 6 8
Average 3.25 4 7.25
(The numerical unit is people)

Evaluation Good Good Normal Unfavorable Defect 1st Example 1 5 1 0 0 0
Example 2 5 1 0 0 0
Comparative Example 1 1 1 3 1 0
Comparative Example 2 0 1 1 3 1
Comparative Example 3 0 0 0 3 3
2nd Example 1 8 2 1 0 0
Example 2 7 3 1 0 0
Comparative Example 1 2 3 4 1 1
Comparative Example 2 0 0 3 7 1
Comparative Example 3 0 0 1 4 6
3rd Example 1 3 1 0 0 0
Example 2 2 2 0 0 0
Comparative Example 1 1 1 2 1 0
Comparative Example 2 0 0 1 3 0
Comparative Example 3 0 0 0 1 3
4th Example 1 6 2 0 0 0
Example 2 6 2 0 0 0
Comparative Example 1 2 3 1 2 0
Comparative Example 2 0 1 4 2 1
Comparative Example 3 0 0 1 3 4
(The numerical unit is people)

Average (person) Example 1 5.5 1.5 0.25 0 0
Example 2 5.0 2.0 0.25 0 0
Comparative Example 1 1.25 2.0 2.5 1.25 0.25
Comparative Example 2 0 0.5 2.25 3.75 0.75
Comparative Example 3 0 0 0.5 2.75 4.0

Average (%) Example 1 76% 21% 3% 0% 0%
Example 2 69% 28% 3% 0% 0%
Comparative Example 1 17% 28% 34% 17% 3%
Comparative Example 2 0% 7% 31% 52% 10%
Comparative Example 3 0% 0% 7% 38% 55%

When good = 5, good = 4, normal = 3, unfavorable = 2, bad = 1, assigned to the number of people, the larger the value, the better

Good Good Normal Unfavorable Bad Total Example 1 28 6 1 0 0 34
Example 2 25 8 1 0 0 34
Comparative Example 1 6 8 8 3 0 25
Comparative Example 2 0 2 7 8 1 17
Comparative Example 3 0 0 2 6 4 11

From the above results, it can be seen that the evaluation of the embodiment of the present invention is very high. That is, the amount used for copper carrageenan is considered to be good, being less than 0.035% (w / v). In particular, in the shake type, the limit is considered to be 0.035% (w / v). It is considered that the straw type is easier to drink if it is less than 0.035% (w / v).
If the total amount of the gelling agent is less than 0.3%, it is considered unsuitable for both the shake type and the straw type.

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

Claims (2)

The amount of copper carrageenan used is 0.001% w / v or more and less than 0.035% w / v, the total amount of gelling agent used is less than 0.3% w / v, and minerals include potassium salt and A calcium salt is included, and in addition to copper carrageenan as a gelling agent, pectin, locust bean gum, xanthan gum, guar gum, konjac mannan, tamarind gum, CMC, or a combination of two or more thereof, Before or after filling the container with such raw material liquid, the raw material liquid is made to contain carbon dioxide gas, and then filled into the container, and then subjected to heat treatment at 70 to 80 ° C. for 10 to 20 minutes to obtain a gelling agent. A carbon dioxide-containing soft jelly beverage in an airtight container obtained by melting, mixing and homogenizing a mixed solution in which a gelling agent is melted, and then cooling. Before or after filling the container with the raw material liquid as described in claim 1, the raw material liquid is made to contain carbon dioxide gas, and then filled into the container, followed by heat treatment at 70 to 80 ° C for 10 to 20 minutes. The method for producing a soft jelly drink containing carbon dioxide in an airtight container is obtained by melting the gelling agent, mixing and homogenizing the mixed solution in which the gelling agent is melted, and then cooling.

Images