JP6087118B2 - Jelly food and beverage and method for producing jelly food and beverage - Google Patents

Description

  The present invention relates to a food or drink containing gelled gellan gum.

Beverages containing solids such as fiber, pulp and vegetable pieces are known. As a method for preparing a uniformly dispersed beverage without causing the solid matter to float or float to the upper layer, generally, 1. a method of physically preventing solid sedimentation and floating to the upper layer by adding a thickening polysaccharide or the like to impart viscosity to the beverage; There are methods for adjusting the specific gravity of the solid and the solution outside the solid.
However, although the method 1 described above varies depending on the type (size and weight) of the solid material, in order to prevent the sedimentation of the solid material and the floating to the upper layer completely, the thickening above a certain level is basically required. It is necessary to add polysaccharides, and for the design of soft drinks having a refreshing sensation, the “Thoromi” of the product may be negative for exerting the refreshing sensation. Moreover, when it has a viscosity clearly higher than the viscosity with which food and drinks, such as an original drink, it may become unnatural taste as a drink which contains the original target component.
Regarding the above 2, although it is possible to adjust the specific gravity, it may be difficult to adjust the specific gravity when there is a limit to Bx of products such as zero calorie specs and calorie off specs that have been seen in recent years.

For this reason, in addition to these methods, a technique applying the characteristics of a gelling agent (deacylated gellan gum) has been disclosed ("Trends in polymer gel": supervised by Mitsuhiro Shibayama, MGC Publishing). Deacylated gellan gum is used in various foods such as dessert jelly, jam-like foods and fillings. Of particular note is the use of deacylated gellan gum microgels in beverages and dressings. A microgel is a finely pulverized gel of deacylated gellan gum, or is made fine by stirring or the like when constructing the gel. It is possible to stably disperse the solid content.
For example, it is effective for the dispersion stability of pulp in beverages, has no stickiness like a thickener, and has a transparent color, so that it can be used without any discomfort. Moreover, since the deacylated gellan gum is heat irreversible, the microgel does not melt again even if sterilization treatment is performed in these systems.

The manufacturing method of the food / beverage products using the characteristic of such a deacylated gellan gum is disclosed below.
In Patent Document 1, after adding concentrated apple juice or the like to an aqueous solution containing gellan gum and dissolved under heating and stirring, it is cooled to a gel point or lower while stirring, whereby a fluid gelled beverage or the like is obtained. A method of manufacturing is disclosed.
In the case of this method, when gellan gum is dissolved, for example, it is necessary to dissolve with heating and stirring at 70 to 90 ° C. Gellan gum usually has a gel point of around 35 ° C. (however, these temperatures are also affected by other components added, calcium, sodium salts, sugar content, and fruit juice content). Therefore, in order to use gellan gum as a gelling agent, a process of containing gellan gum and cooling an aqueous solution dissolved by stirring to the gel point while stirring is necessary. This cooling requires enormous energy loss and treatment. It was necessary to extend the time.
Further, in mass production, since the preparation tank needs to be cooled, there is a problem that the equipment that can be manufactured is limited.

Furthermore, according to the method described in Patent Document 1, since the viscosity of the obtained beverage itself is increased, the mouthfeel is uncomfortable compared to a beverage that does not contain gel.
In addition, the gellan gum gel is crushed differently depending on the pH of the preparation liquid and the stirring speed when the gellan gum-containing aqueous solution is cooled to the vicinity of the gelation point of gellan gum. It was difficult to obtain a composition.

  The method described in Patent Document 2 is a method of promoting gelation by lowering the temperature of a heated solution containing gellan gum and calcium lactate or trisodium citrate, as in the method described in Patent Document 1. This method also has the same problem as the method described in Patent Document 1.

Further, even by the method described in Patent Document 3, the gellan gum gel collapses differently depending on the pH, stirring speed, and stirring time of the final preparation solution unique to gellan gum, and it is difficult to obtain a solution having a certain viscosity after all. . And as time elapses from immediately after production, the viscosity increases, and it is difficult to manage the viscosity when the product is sold.
In addition, in Patent Document 3, in order to solve the problems of energy loss and processing time when cooling the gellan gum solution by the method described in Patent Document 1, a gellan gum aqueous solution of 70 ° C. or higher and a normal temperature aqueous phase are mixed. The step of mixing the cooled gellan gum aqueous solution and the aqueous solution containing cations at an effective temperature under stirring at an effective rotation speed, and stirring at an effective rotation speed for gel formation at a temperature effective for gel formation. The manufacturing method of the composition for foodstuffs containing 0.002-0.44 weight% gellan gum including the process of mixing pH adjustment liquid and adjusting pH below is disclosed.

  The method according to Patent Documents 1 and 2 is shown in FIG. 2, and the method described in Patent Document 3 is shown in FIG.

  In addition, according to the method described in Patent Document 4, the prepared heat irreversible jelly is adjusted to an appropriate size and shape by any means, and the prepared jelly and beverage are mixed at a predetermined ratio. Thus, a jelly / beverage mixture can be prepared to produce a jelly-containing beverage.

And according to the methods described in these patent documents, even if a product in which insoluble solids are uniformly dispersed is obtained as a jelly-containing food, when it is put in the mouth, a clear jelly feeling is felt. When used as a seasoning for beverages, sauces, dressings, etc., the mouthfeel is clearly different from conventional beverages and seasonings.
In particular, in the case of foods such as beverages and soups, in which only the food itself is directly put into the mouth, the way of drinking has to be slightly changed due to the increase in viscosity, which may make it difficult to drink. Moreover, since the viscosity is higher than that of beverages and soups that do not contain jelly, the mouthfeel is unnatural. In addition, when water etc. are added for the purpose of a viscosity fall, there also exists a tendency for water to isolate | separate after standing.

Non-Patent Document 1 describes the application of deacylated gellan gum to foods, “among others, it is a case where a microgel of deacylated gellan gum is used for beverages or dressings. The gel is finely pulverized and has fluidity and looks the same as a liquid, but it is actually an aggregate of fine gels, so that it is possible to disperse and stabilize the solid content in the gaps between the gels. It is also effective in stabilizing the dispersion of pulp in beverages, and its texture is not as thick as a thickener and its color is transparent, so it can be used effectively for various purposes. First, make a weak gel of deacylated gellan gum and finely pulverize the gel with a stirrer, or dissolve the deacylated gellan gum as shown in Photo 2 and stir. A method of adjusting the fine gel rather than a homogeneous gels such as jelly by al cooling. Has been described as ".
The method described in Non-Patent Document 1 defines a deacylated gellan gum microgel and is the same method as described in any of the above-mentioned patent documents.

Also, like sauces and dressings, you do not put it in the mouth directly, even if you eat it over solid foods, you can change the way you apply according to the change in viscosity, how to familiarize with solid foods It may be necessary to change the usage to be different.
In addition, in the case of foods in which water-insoluble solids contained in sauces, dressings, etc. are precipitated or floating in the upper layer, these waters are temporarily stirred by shaking them before use. It was necessary to disperse insoluble solids.

Japanese Patent Application Laid-Open No. 07-284651 Japanese Patent Laid-Open No. 08-023893 JP 2007-2222035 A JP 2006-197822 A

Journal of Food and Food Additives 209 (10), 910-918, 2004 FFI Journal Editorial Committee

  The inventions described in Patent Documents 1 to 3 above are compositions obtained by differences in the production method of gelation, such as differences in pH, fine production conditions relating to stirring, or the start of gelation by cooling, etc. The viscosity of is high and the viscosity may vary depending on the location of the composition between batches or in a container such as a tank used in the production process. Furthermore, since a jelly feeling is felt when put in the mouth, as a result, the conventional beverages, sauces, and dressings feel a distinctly different mouthfeel.

Therefore, in the present invention, between batches and between parts of the composition in a container such as a tank used in the production process, a stable and constant property is exhibited, and the degree of stirring after the production and shaking are performed. It is possible to obtain a food or drink that can be adjusted so that the change in viscosity is small and low, regardless of the presence or absence, and can be stably dispersed without precipitating or floating the insoluble solid content in the upper layer. Furthermore, in the case of beverages, sauces, and dressings, it is possible to feel a more natural mouthfeel with a reduced jelly feel, and in the case of beverages and sauces, elimination of unnatural mouthfeel due to increased viscosity. Is an issue.
Furthermore, it is also an object to improve the usability of these foods and drinks by eliminating the need for stirring by shaking the container before using the sauce, the sauce, and the dressing.

1. Low-viscosity acidic jelly food or drink in which finely gelled deacylated gellan gum is uniformly dispersed, the concentration thereof is 0.03 wt% to 0.20 wt%, and the viscosity is 1.5 mPa · s to 20.0 mPa · s. .
2. The low-viscosity acidic jelly food or drink according to 1, wherein the pH is 5.0 or less.
3. The low-viscosity acidic jelly food or drink according to 1 or 2 containing an insoluble solid content.
4). The low-viscosity acidic jelly food or drink according to any one of 1 to 3, wherein the insoluble solid content is fibrous.
5. While stirring the deacylated gellan gum-containing acidic solution and the cation-containing solution, the liquid temperature is mixed at 40 ° C. or lower, and the deacylated gellan gum concentration is 0.15 wt% to 0.80 wt%. The low viscosity according to any one of 1 to 4, wherein the gelled gum is made into a fine gel, and a mixed solution having a gel layer volume of 100% is mixed with a taste component and water. Acid jelly food and drink.
6). While stirring the deacylated gellan gum-containing acidic solution and the cation-containing solution, the liquid temperature is mixed at 40 ° C. or lower, and the deacylated gellan gum concentration is 0.15 wt% to 0.80 wt%. The concentration of the deacylated gellan gum is 0.03 wt%, characterized in that the gelled gum is finely gelled, and the mixed solution having a gel layer volume of 100% is mixed with the taste component and water. The manufacturing method of the low-viscosity acidic jelly food / beverage products which are -0.20 wt%.

According to the present invention, it can be adjusted so as to exhibit a stable, constant and uniform property and to have a low viscosity between batches and between locations of a composition in a container such as a tank used in a manufacturing process. The gel can maintain a stable viscosity and can be stably dispersed regardless of the degree of stirring during production and the degree of shaking after production, without causing insoluble solids to float or float on the upper layer. A food or drink with a layer volume of 100% of the whole is obtained. Moreover, when adding a fiber part to food-drinks, while being able to disperse | distribute the fiber part uniformly and stably, it is also possible to supplement the touch of the fiber part.
And when it is set as a drink, a sauce, and a dressing, there exists an effect that the natural taste in which the feeling of jelly was reduced more can be felt.
Furthermore, when it is made into a beverage or soup, it has the same viscosity as when it does not contain jelly, so it prevents the mouth from becoming unnatural. Can be omitted and the usability can be improved.

Flow diagram illustrating the method of the present invention. Flow diagram showing the method according to Patent Documents 1 and 2 Flow diagram showing the method according to Patent Document 3

Hereinafter, items necessary for carrying out the present invention will be described.
As the jelly food and drink of the present invention, in the case where gelation is not performed by adding deacylated gellan gum, the content of beverages, liquid seasonings, soups, etc. may be separated and floated on the precipitate or upper layer exclusively. The food and drink which exhibits is included. These foods and drinks can be eaten by drinking themselves such as beverages and soups, and foods and beverages such as sauces, sauces and dressings, foods such as sauces, vegetables, and yogurt. In addition, so-called liquid seasonings for the purpose of adjusting the taste of foods and beverages such as solids are included.

Non-alcoholic beverages having the same flavor as fruit juice-containing beverages, sports drinks, carbonated beverages, alcoholic beverages, tea beverages, alcoholic beverages such as strawberry highs and cocktails, etc. Includes sauces such as Worcester sauce, medium-concentrated sauce, and baked meat sauce, shabu-shabu sauce, and vegetable dressings. The soup contains soy sauce and Tom Yum Goong.
However, beverages having a texture that makes use of the jelly feeling, such as so-called drink jelly, are not included.
Even if the present invention is said to be a jelly food or drink, the method for producing a food or drink having a low viscosity, with little or no feeling of jelly derived from the gel obtained from the gel, Jelly food and drink.

In addition, as contents contained in these jelly foods and drinks and may float on the upper layer, in general foods and drinks such as fiber, pulp, vegetable pieces, and miso solids, precipitation in liquid foods and drinks And insoluble solids that have the potential to float in the upper layer.
For example, insoluble solids include fiber derived from juice of fruit-containing beverages such as citrus fruits, grapes and apples, cut and pulverized pulp, carrots, kale, large leaves, tomato and other vegetable juices, etc. Fibers derived from vegetable juice contained in vegetable-containing beverages, cut and crushed vegetable pieces, and if sports drinks contain fibers, those fibers, tea fibers, sauce fruits and vegetables Spices such as pieces, grilled meat and shabu-shabu sauce sesame seeds, radish grated fiber, dressing vegetable pieces and herb pieces, pepper, etc.

The jelly food or drink according to the present invention prevents these insoluble solids from being precipitated and floated to the upper layer, and is uniformly dispersed in the food or drink. The fine gel in the present invention is not a microgel obtained by mechanically crushing a gel once formed as in the prior art, but is characterized in that it is formed as a fine gel during gel formation, It is not mechanically pulverized.
And it can form uniformly throughout food-drinks by setting it as the fine gel obtained by a specific method.
And the jelly food / beverage products by this invention do not originate in jelly, and are made high viscosity. In addition, foods and beverages that can make the most use of the effect of being able to feel the feeling of jelly due to the mass obtained by gelling in the mouth, or feeling the fiber, are directly jelly food and drink such as beverages and soups. It is a food and drink that uses only the product itself.
The fine gel in the present invention has a natural smoothness that is completely different from the so-called microgel in the mouth, and such a fine gel is a component that is completely different in nature from the microgel. is there.

(Deacylated gellan gum)
There are two types of gellan gum: deacylated gellan gum and native gellan gum. Deacylated gellan gum exhibits high transparency, has a weak texture, and exhibits heat resistance and acid resistance. Therefore, it has a wide range of applications as food and drink products. On the other hand, native gellan gum forms a glutinous gel with low water release and is resistant to freezing and thawing, and has the effect of dispersing insoluble solids at low concentrations. Among these gellan gums, in the present invention, in order to obtain a low-viscosity acidic food or drink by stirring, it is premised on selecting a deacylated gellan gum that is stable and excellent in acid resistance in the acidic food or drink. .

For this reason, deacylated gellan gum is used as the gellan gum in the present invention. Deacylated gellan gum refers to a polylinear heteropolysaccharide produced by the microorganism Sphingomonas elodea. This polysaccharide is a sugar composed of repeating units of glucose, glucuronic acid, glucose and rhamnose.
Deacylated gellan gum uses “Gel-up KS” (San-Ei Gen F.F.I.) “Gel-up J-3200” (San-Ei Gen F.F.I.) and “Kelcogel” (Kelco) can do.
Deacylated gellan gum is particularly gelled by adding a divalent cation, but also has the property of causing gelation by lowering the pH, and has the property of maximizing the gel strength at about pH 3.5. .

(Acid component of deacylated gellan gum-containing acidic solution)
Acidic components for acidifying a deacylated gellan gum-containing solution into a deacylated gellan gum-containing acidic solution include known acids such as citric acid, malic acid lactic acid, succinic acid, tartaric acid, gluconic acid, ascorbic acid, and phosphoric acid. The sour agent for food-drinks and the composition containing them can be used.
In order to gel the deacylated gellan gum, it is necessary to set the pH within a suitable pH range centered on 3.5. Therefore, the acid content constituting the deacylated gellan gum-containing acidic solution is deacylated. When the gellan gum solution is mixed with the cation solution and gelled, an amount such that the pH of the solution is in the above-mentioned appropriate range can be added in advance to the deacylated gellan gum-containing solution.

(Cation-containing solution)
The cation component for obtaining the cation-containing solution is a water-soluble salt, and preferably a divalent cation salt, but a monovalent cation salt can also be used.
As a salt of a divalent cation, a salt of Ca or Mg that can be used as a food or drink additive can be employed. Examples of the Ca salt include lactate Ca, glycerophosphate Ca, glutamate Ca, chloride Ca, phosphate 3Ca, phosphate monohydrogen Ca, phosphate dihydrogen Ca, gluconate Ca, carbonate carbonate, citrate Ca, hydroxide hydroxide, pantothenate Ca, dihydrogen pyrophosphate Ca, Ca sulfate, etc. can be used.
As the Mg salt, Mg sulfate, Mg chloride, Mg carbonate, Mg oxide and the like can be used.

As the monovalent cation salt, a salt in a range that can be used as a food or drink additive can be adopted in the same manner as the divalent cation salt.
As the Na salt, Na chloride, Na glutamate, Na citrate, Na succinate and the like can be used.
As K salt, K chloride, citric acid 1K, citric acid 3K, glutamic acid K and the like can be used.
Depending on the degree of gelation of the desired deacylated gellan gum, the cation salt and the amount of the cation can be arbitrarily selected. However, the cation salt is preferably Ca lactate, and the amount used is the deacylated gellan gum. It is 0.8-1.5 weight part with respect to 1 weight part, Preferably it is 1.0 weight part-1.3 weight part, More preferably, it is 1.0-1.1 weight part.

(Stirring process)
The present invention is characterized in that, in the step of gelling deacylated gellan gum, it has characteristics with respect to conventional methods and realizes physical properties peculiar as food and drink.
In the present invention, the step of mixing the deacylated gellan gum-containing acidic solution and the cation-containing solution has an action of uniformly gelling the deacylated gellan gum with cations, and the deacylated gellan gum is a so-called micro-gel during gelation. This is a step in which a gel, that is, a gel once generated is already generated without being crushed and destroyed.
The stirrer used at this time can be a general stirrer for medium to low viscosity for food and beverage processing, but in order to produce a fine gel at the time of gel formation, it is not gentle stirring, depending on the case It is required to stir sufficiently vigorously.

  For this reason, as a stirrer, a device comprising six stirrer blades having a blade length of 2 cm from the core, such as BL1200 manufactured by HEIDON, is employed, and this is rotated at a rotational speed of 500 to 2000 rpm. It is necessary to perform stirring by

In this stirring step, it is necessary to stir in a state where the liquid temperature is 40 ° C. or lower. If the temperature exceeds 40 ° C., gelation does not progress, and if gelation occurs due to a subsequent temperature drop, there is a possibility that it will not become a fine gel despite stirring.
By this stirring step, the obtained gelled deacylated gellan gum forms a fine gel in which each piece is extremely small. Since the liquid containing such a fine gel is refined to such an extent that each gel does not feel as a jelly, when it is used as a food or drink, the jelly feel is hardly felt.
In addition, the particle size of each gel of the finely gelled deacylated gellan gum at this time is arbitrary, but if it is too small, the effect of preventing precipitation of water-insoluble solids may not be sufficient, Conversely, when too large, the viscosity of jelly food / beverage products will become high, and it will become the mouthfeel which feels a jelly feeling clearly.

(Mixture)
The mixed solution obtained by such a stirring step contains finely gelled deacylated gellan gum in the range of 0.15 wt% to 0.80 wt%. When the concentration is lower than 0.15 wt%, when insoluble solids, taste components, water, etc. are added thereafter to make a jelly food or drink, the finely gelled deacylated gellan gum in the jelly food or drink However, the effect of preventing precipitation of insoluble solids or floating in the upper layer is inferior, although it is preferable that it feels more jelly when put in the mouth and is more natural in mouth. there is a possibility.
Further, when the concentration of the gelled deacylated gellan gum in the mixed solution exceeds 0.80 wt%, the concentration of the finely gelled deacylated gellan gum in the finally obtained jelly food or drink becomes high. Therefore, although precipitation of insoluble solids can be prevented more reliably, there is a possibility that the feeling of jelly will increase when put in the mouth.
The mixed solution thus obtained is mixed with an insoluble solid, a taste component, water, and the like in the subsequent steps to become the intended jelly food or drink.

(Taste ingredient)
In the manufacturing method of the jelly food / beverage products of this invention, as a taste component for mix | blending with a liquid mixture and providing the target taste as food / beverage products, if the jelly food / beverage products obtained by this invention are fruit juice drinks, for example. It is exclusively fruit juice and in some cases concentrated fruit juice. Moreover, if the jelly food / beverage products obtained by this invention are fiber containing drinks, it is a taste component containing a fiber content.
When the food or drink obtained according to the present invention is produced, the taste component is pre-tasted in anticipation of being diluted with the above-mentioned mixed solution obtained by mixing a deacylated gellan gum-containing acidic solution and a cation-containing solution. Concentrated fruit juice obtained by concentrating components, concentrated vegetable juice, dressing and the like may be used. In this manner, fruit juices and vegetable juices, liquid seasonings such as sauces and dressings, and soups such as soy sauce are sometimes concentrated to constitute a taste component.

As a component constituting the taste component, a widely used taste component may be used, and sugars such as glucose, sucrose, lactose, maltose, oligosaccharide, and fructose fructose liquid sugar, saccharin, sodium saccharin, sucralose, stevia, aspartame, Aceuljam potassium, xylitol, trehalose, palatinose and other sweeteners, vinegar, soy sauce, salt, nucleic acids, amino acids, sodium glutamate, pepper and other seasoning ingredients, various peptides, citric acid, tartaric acid, succinate Organic acid salts such as acid, malic acid, acetic acid, vitamins A, vitamin B group, vitamins C, vitamin D, vitamins such as niacin, minerals such as calcium, sodium, potassium, magnesium or their salts, condiments and herbs Is mentioned.
And many water-insoluble solid content is highly likely to be these taste components themselves, or to be contained in these taste components.

(Other additives)
It can select suitably and mix | blend in the range which does not impair the effect of this invention. Examples of materials that can be blended include xanthan gum, tamarind seed gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, waxy corn starch, and glutinous rice starch Starch, heat-treated starch, modified starch, agar, koji, pectin, pullulan, mannan, galactomannan, chitin, chitosan, dextrin and other polysaccharides, polyglycerin fatty acid ester, sucrose fatty acid ester, lysophospholipid and other emulsifiers, blue 1 No. 4, yellow No. 4, red No. 202, green No. 3 and the like.
In addition, as fragrances that can be added, fragrance menthol, anethole, carvone, eugenol, limonene, peppermint oil, spearmint oil, winter green, methyl salicylate, shioneer, thymol, clove oil, eucalyptus oil, rosemary oil, sage oil, Lemon oil, orange oil, cymen oil, citronellol, methyl eugenol, and water-soluble fragrances of various fragrances can be used without particular limitation as long as they are commonly used fragrances.

(Jelly food and drink)
The intended jelly food or drink can be obtained by mixing and stirring the above-mentioned mixed solution, the above-described flavoring components and other additives, water and the like. In particular, depending on the type of the taste component and other additives, the jelly food or drink can be a beverage, a liquid seasoning, or a soup.
Although depending on the type and amount of water-insoluble solids contained in the jelly food or drink, the mixture is diluted 2 to 5 times, and the concentration of the gelled deacylated gellan gum in the jelly food or drink is The range is 0.03 wt% to 0.20 wt%, preferably 0.05 wt% to 0.12 wt%, more preferably 0.06 wt% to 0.09 wt%.

In addition, the jelly food / beverage products by this invention are characterized by the low viscosity. Low viscosity means that the viscosity is hardly increased compared to foods and drinks that do not contain gelled deacylated gellan gum. In this respect, the present invention is a food and drink containing conventional jelly. And very different.
Moreover, as acidity of the jelly food / beverage products of this invention, pH is 5.0 or less, Preferably it is 4.5 or less, More preferably, it is 4.0 or less, The range which shows favorable flavor as food / beverage products of each form It is necessary to adjust to a pH of
That is, even if it is a beverage, the inherent viscosity differs depending on the type of fruit beverage, vegetable juice, milk beverage, sports drink, etc., but in producing these beverages, it can be used as a food or drink of the present invention, Even when the method is adopted, the viscosity of the obtained beverage is hardly higher than the viscosity of the inherent beverage.
As a result, in the case of a beverage that originally does not show high viscosity, such as a nectar, particularly containing high pulp, the viscosity is 1.5 mPa · s to 20.0 mPa · s, preferably 2.0 mPa · s to 15.0 mPa · s, particularly preferably 3.5 mPa · s to 12.0 mPa · s. If it is this range, it can drink a drink similarly to the case of drinking a normal drink.

Similarly, even in the case of liquid seasonings such as sauces, sauces and dressings, which are generally higher in viscosity than beverages, the liquid seasonings obtained by the method of the present invention almost increase in viscosity relative to liquid seasonings that are not. do not do. Therefore, it can be poured into foods and beverages, small dishes, and the like to be applied with the same feeling of use as sauce and sauce that does not contain jelly, and dressing, and the usability is not reduced.
The same can be said for soups such as soy sauce and Tom Yum Goong.
For this reason, even when the beverage or soup according to the present invention is used as a mouth, in addition to hardly feeling a jelly feeling, its viscosity is almost the same as that of a beverage or soup that does not contain gelled gums. Therefore, it does not feel bitter to the mouth, and there is no need to change the way of drinking due to a change in viscosity.

No. shown in Table 1 below. 1-No. Six recipes up to 6 were prepared. Each component in Tables 1 and 4 is given in weight percent.
Using these formulations and following the order of addition of the method of the invention, Example 1-No. 1, Example 2-No. 4 and Comparative Example 1-No. 2, 3, 5 and 6 and Comparative Example 2-No. 1-No. The jelly food / beverage products were obtained by a total of 12 methods of 6. Here, hereinafter, Example 1-No. 1 is simply Example 1, and Example 2-No. 4 is hereinafter simply referred to as Example 2.
Gel-up KS (manufactured by San-Ei Gen FFI) is a composition comprising 42% by weight of deacylated gellan gum, 10% by weight of tri-Na citrate, and 48% by weight of dextrin.

The method according to the present invention used in Examples 1 and 2 and Comparative Example 1-No. The methods in 2, 3, 5 and 6 are as follows.
1. 8.8 g of anhydrous citric acid was put into 2000 g of 80 ° C. hot water in a stainless steel container having a radius of 13.0 cm, and dissolved in TK homomixer at 4000 rpm.
2. 38.1 g of gel-up K-S (16.0 g of deacylated gellan gum) was added to the above solution 1, and dissolved by stirring. The pH at this time was 3.53.
3. In step 2 above, after confirming that gel-up KS was completely dissolved, water was added and the gauge was increased to about 5700 g. Further, the temperature at this time was set to 30 ° C.
4.3 The solution obtained in 4.3 was stirred under the condition of 800 rpm with a mixer (manufactured by HEIDON: BL1200 stirring blade, 6 blades, blade length 2 cm from the core, height 2.0 cm from the bottom of the stainless steel container). Retained.
5. A solution obtained by dissolving 16.8 g of Ca lactate in 80 g of 300 g of water was added to the solution obtained in 4 above at a stretch, and the mixture was held for 1 minute while stirring. The concentration of the deacylated gellan gum in the solution at this time is 16.0 g / 6016.8 g = 0.27 w%.
6). The solution obtained in 5 above is added to a solution comprising a sugar and acidulant solution separately prepared in advance so that the gel solution with respect to the prepared solution is 28.5% by weight, and flavor (and Example 2) is added. Was added to the jam raw material), and further water was added to gauge up to 20 kg to obtain a blended solution.
7). The beverage obtained in 6 above was heated to 90 ° C., then filled into a PET bottle, and quickly cooled with cold water after overturn sterilization for 30 seconds.

The method not based on the method of the present invention used in Comparative Example 2 (method based on the description in Patent Document 3) is as follows.
1. 2 kg of granulated sugar was dissolved in room temperature water to make a solution of about 10 kg.
2. About 2.5 kg of warm water of 78 ° C. was put into a separately prepared container, then 76.2 g of gel-up K-S (deacylated gellan gum content 32.0 g) was added and stirred and dissolved in a mixer.
3. While stirring the solution obtained in 1 above, the solution obtained in 2 above was poured into the solution all at once, and it was confirmed that the temperature became 35.2 ° C., which is a temperature below the gel point of gellan gum. At this time, it may be 40 ° C. or lower.
4). In about 1.5 kg of hot water at 60 to 80 ° C. in a separately prepared container, 33.6 g of lactic acid Ca was dissolved and stirred, and then the obtained solution was added to the solution obtained in the above 3 to 37.4 ° C. It was. At this time, the gelation of the deacylated gellan gum does not progress so much.
5. 46.8 g of citric acid and 15.0 g of tri-Na citrate were dissolved in 3.0 kg of water at room temperature in a separately prepared container, and the obtained solution was added to the solution obtained in 4 above with stirring. Then, the fragrance | flavor (and jam raw material) and water were added and it finished to 40 kg, and obtained the preparation liquid. By this step, the pH becomes suitable for gelation, and gelation progresses rapidly. The concentration of the deacylated gellan gum at this time is 32.0 g / 40000 g = 0.08 wt%.
6). After heating the obtained preparation liquid to 90 degreeC, it filled with the PET bottle, and it cooled with cold water immediately after roll-sterilization for 30 second. In the case of this method, the gel solution with respect to the prepared solution is 100% by weight.

The method of the present invention used in Example 1 above and the method not according to the present invention used in Comparative Example 2 were compared in Example 1 in the volume of the solution during gelation of the deacylated gellan gum. A smaller volume than the method of Example 2, ie, the method according to Example 1, has a higher concentration in the solution of deacylated gellan gum during gelation.
In both Example 1 and Comparative Example 2, the gel of the deacylated gellan gum can be made fine by stirring, but Example 1 was obtained by finely gelling the deacylated gellan gum in a higher concentration state. The viscosity of jelly food / beverage products can be reduced. However, according to Comparative Example 2, although the gel can be made into a microgel and finer by stirring the gelled low-concentration deacylated gellan gum, the viscosity of the jelly food or drink is lowered as much as Example 1. I can't.

Between Example 1 and Comparative Example 2, in addition to the difference in the concentration of deacylated gellan gum at the time of gelation, particularly in the method according to Example 1, gelation starts from the time when Ca lactate was added. However, in the method of Comparative Example 2, there is an adjustment method for conditions for promoting gelation, in which gelation progresses by adding pH only by adding citric acid or the like after adding Ca lactate to the solution. Obviously different.
It can be said that the difference in the viscosity of the jelly foods and drinks according to Example 1 and Comparative Example 2 differs depending on the difference in the concentration of the deacylated gellan gum at the time of gelation and the method for adjusting the conditions for gelation.
The viscosity measurement conditions in the present invention and the viscosity measurement conditions in Examples 1 and 2 and Comparative Examples 1 and 2 below are No. One rotor was used, and the rotation was 60 rpm at 24 ° C.

  Tables 2 and 3 below show the numbers shown in Table 1 above. 1-No. 6 shows the results of using the composition of No. 6 and following the methods of Examples 1 and 2 and Comparative Example 1 above. For example, Example 1-No. 1 is No. 1; No. 1 was used to produce a jelly food or drink by the method according to Example 1, Comparative Example 1-No. 2 is No.2. It is the example which manufactured the jelly food / beverage products by the method by Example 1 using the composition of 2. FIG.

Looking at the results described in Table 2 and Table 3 above, composition Nos. Between Examples 1 and 2 and Comparative Example 2 were obtained. Is an example in which the components finally contained in the obtained jelly food / beverage products are common. Further, Example 1 and Comparative Example 1-No. 2, 3, and Example 2 and Comparative Example 1-No. Between 5 and 6, the conditions such as the order of adding each component are the same, but the amount of citric acid added is different.
According to Example 1 and Example 2, the ratio of the gel layer of the obtained food / beverage products was uniformly disperse | distributed to 100%, and the gel layer was formed in all the food / beverage products. And it became a low-viscosity and uniform gel layer, and in Example 2 to which jam was added, the fiber content of jam was evenly dispersed.
On the other hand, Comparative Example 1-No. According to 2, 3, 5, and 6, the gel layer stays at 64% or 65%, and it is not gelled in all layers of the obtained food and drink. Moreover, Comparative Example 1-No. According to 5 and 6, the fiber content of the jam is uniformly dispersed in the gel layer, but the gel layer itself is not formed in the entire food and drink, so the fiber content is uniformly dispersed as the food and drink. It will not be.

Further, Example 1 and Comparative Example 2-No. 1, Example 2 and Comparative Example 2-No. No. 4 is an example in which the addition amount of each component is the same, but the conditions such as the order of adding them are different. Therefore, Examples 1 and 2 and Comparative Example 2-No. 1 and Comparative Example 2-No. 4 has substantially the same pH, but the viscosity in Examples 1 and 2 is as low as 3.6 mPa · s and 3.8 mPa · s, whereas Comparative Example 2-No. 1 and 4 show high viscosity exceeding 195 mPa · s.
In each Comparative Example 2, the viscosity decreases as the amount of citric acid added increases. However, even when it is low, the viscosity is 17.7 mPa · s, which is higher than in Examples 1 and 2.

In Examples 1 and 2 and Comparative Example 2-No. According to the results of 1 and 4, even if the components are the same, the viscosity of the jelly foods and drinks obtained by changing the order of adding each component when producing the jelly foods and drinks is greatly different. According to examples 1 and 2, which are examples, a lower viscosity can be obtained.
Furthermore, when Examples 1 and 2 are compared with Comparative Examples 1 and 2, the amount of citric acid used, or a jelly obtained by slightly changing the amount of raw material not directly involved in gelation, such as pineapple jam raw material, is obtained. It can be understood that the viscosities of the food and drink are greatly different.
According to this result, in order to make the viscosity of the jelly food or beverage to be obtained low, the amount of acid such as citric acid to be used is not more than a certain amount, and each component is blended in a specific order. Good.
In addition, according to Comparative Example 2, the viscosity of the jelly food or drink obtained may vary depending on the batch to be manufactured or the location of the solution in the manufacturing container due to mixing unevenness or the like. It is difficult to obtain.

Further, No. 1 of Comparative Example 1 was used. The jelly food / beverage products obtained in Examples 2, 3, 5 and 6 all have a non-uniform texture because the gel layer and the other layer enter the mouth when placed in the mouth.
According to each example of Comparative Example 2, the jelly feel is felt in the mouth due to the high viscosity. Therefore, compared with the normal pineapple-flavored drink which is not jelly food / beverage products, the jelly feeling was clearly felt.
On the other hand, the jelly food / beverage products obtained by Examples 1 and 2 clearly do not feel a jelly feeling as compared with each example of Comparative Example 2, and are more natural than ordinary pineapple-flavored beverages. It was palatable and easy to drink.
From the above results, according to the present invention, the viscosity of the obtained jelly beverage is lower than that of the method described in Patent Document 3, and the viscosity does not differ due to fine differences in production conditions. For this reason, it turns out that the mouthfeel at the time of setting it as a drink or soup is natural, and when using it as a liquid seasoning, it shows that the usability is not lowered by the increase in viscosity.
The median diameter of the microgel contained in the jelly beverage according to Example 1 once manufactured was 184.9 μm and the average diameter was 228.9 μm. After 2 minutes of stirring at 800 rpm, the viscosity was 3.7 mPa -Although s and median diameter are 192.7 micrometers and an average diameter is 235.5 micrometers, a change is hardly seen, Comparative Example 2-No. 2 shows that the median diameter of the microgel is 107.3 μm and the average diameter is 138.7 μm, and after 2 minutes of stirring at 800 rpm, the viscosity is 108 mPa · s, the median diameter is 80.8 μm, and the average diameter is It changed greatly to 98.4 μm. According to this result, Comparative Example 2-No. According to No. 2, since the viscosity changes due to shaking after the product is manufactured, it is necessary to pay attention to the transportation of the product, but it can be understood that the product according to the present invention does not need such attention.

Example 3 and Comparative Example 3
In Example 3 and Comparative Example 3, No. 7 and no. 8 recipes were prepared.
Using these formulations, and No. 3 which is Example 3 according to the method of the present invention. 7-A, no. Nos. 8-A, C, and D, and Comparative Example 3 that does not depend on the method of the present invention. 7-B, GL and No. Jelly food-drinks were obtained by a total of 20 methods of 8-B and E to L (Comparative Example 3 is a method based on the description in Patent Documents 1 and 2).

The methods A, C and D of the present invention used in Example 3 and the methods B and E to L of Comparative Example 3 are as follows. In the methods A to F, the gel solution with respect to the preparation liquid is 28.75% by weight, and in the methods G to L, the amount of the gel solution with respect to the preparation liquid is 100% by weight.
(Method A)
(Example of gelation by reacting a deacylated gellan gum-containing acidic solution with a Ca solution)
1. 3.2 g of anhydrous citric acid was added to 800 g of 80 ° C. hot water in a stainless steel container having a radius of 7.0 cm, and dissolved at TK homomixer at 4000 rpm.
2. 15.24 g of gel-up KS was put into the above solution 1, and dissolved by stirring. The pH of the solution at this time was 3.50.
3. After confirming that the gel-up KS was completely dissolved, water was added and the gauge was increased to about 2300 g. Thereafter, it was cooled to 30 ° C.
4). Maintain the state of stirring the solution obtained in 3 above at 800 rpm with a mixer (made by HEIDON: BL1200 stirring blade, 6 blades, 2 cm wing length from the core, 2.0 cm height from the bottom of the stainless steel container) did.
5. A solution prepared by dissolving 6.72 g of Ca lactate in 200 g of water at 80 ° C. was added all at once to the solution obtained in 4 above, and the mixture was further maintained for 1 minute while stirring at 800 rpm. The concentration of the deacylated gellan gum at this time is 6.4 g / 2506.72 g = 0.26 w%.
6). The solution obtained in 5 above was added to a solution consisting of the remaining acidulant that was not used for adjusting the acidified solution of sugar and deacylated gellan gum prepared separately. Furthermore, the flavor (and jam raw material) was added, and it gauged up to 8.0 kg and was set as the preparation liquid.
7). After heating the preparation liquid obtained by said 6 until it became 90 degreeC, it filled with the PET bottle, and it cooled with cold water rapidly after the roll sterilization for 30 second.

(Method B)
(Example of gelation by reacting a deacylated gellan gum solution with a Ca solution without acidification)
The anhydrous citric acid of Step 1 in Method A above was also used as an acidulant used in 6. Other than that, the same method as the above method A was adopted.

(Method C)
In the above method A, the stirring condition during gelation was 1300 rpm for 2 minutes.
(Method D)
In the above method A, the stirring condition during gelation was 1300 rpm for 5 minutes.
(Method E)
In the method A, the stirring condition at the time of gelation was 250 rpm for 2 minutes.
(Method F)
In the method A, the stirring condition at the time of gelation was 250 rpm for 5 minutes.

(Method G)
(Example of gelation by mixing a deacylated gellan gum-containing solution and a lactic acid Ca solution at a high liquid temperature)
1. Sugar and acidulant were dissolved in 80 ° C. hot water in a stainless steel container.
2. Gelup K-S was dissolved in hot water at 80 ° C. in a separately prepared container.
3. In a separately prepared container, calcium lactate was dissolved in hot water at 80 ° C.
4). The solution obtained in 2 above and the solution obtained in 3 above are added all at once to the solution obtained in 1 above, and flavor (and jam raw material) is further added to increase the gauge to 8.0 kg. To prepare a mixed solution.
5. The prepared liquid obtained in 4 above was immersed in ice water together with the stainless steel container, stirred at 250 rpm until the prepared liquid reached 25 ° C., and then stirred and held for 1 minute. The stirring time until reaching 25 ° C. was 10 minutes. The concentration of the deacylated gellan gum at this time is 6.4 g / 8000 g = 0.08 w%.
6). Thereafter, the prepared solution was heated to 90 ° C., filled in a PET bottle, and quickly cooled with cold water after overturning sterilization for 30 seconds.

(Method H)
A method similar to Method G was adopted except that the stirring condition in Step 5 of Method G was 1300 rpm.

(Method I)
(Example where the deacylated gellan gum solution is not an acidic solution)
1. Granulated sugar was dissolved in water at room temperature. The liquid volume was about 4.0 kg.
2. In a separately prepared container, Gelup K-S was dissolved in about 1.0 kg of hot water at 78 ° C.
3. Under stirring, the solution obtained in 2 above was added all at once to the solution obtained in 1 above, and it was confirmed that the temperature was 35.2 ° C., which is the temperature below the gel point of gellan gum (40 ° C. or less).
4). In a separately prepared container, Ca lactate was dissolved in about 0.6 kg of hot water at 60 to 80 ° C., and charged into the solution obtained in 3 above with stirring. The temperature of the solution after charging was 37.4 ° C.
5. Citric acid and tri-Na citrate were dissolved in 1.2 kg of water at room temperature in a separately prepared container. The obtained solution was added to the solution obtained in 4 above with stirring. Then, the fragrance | flavor (and jam raw material) was added, and it gauged up to 8.0 kg and was set as the preparation liquid.
6). The blended solution obtained in 5 above was cooled to 26 ° C. and gelled. The concentration of the deacylated gellan gum at this time is 6.4 g / 8000 g = 0.08 w%.
7). The gel formed in 6 above was lightly broken by hand stirring. Thereafter, the gel was broken by stirring for 2 minutes at 250 rpm with a mixer.
8). After heating the prepared liquid obtained by said 7 until it became 90 degreeC, it filled with the PET bottle, and it cooled with cold water promptly after roll sterilization for 30 seconds.

(Method J)
A method similar to Method I was adopted except that the mixer stirring condition in Step 7 of Method I was changed to 250 rpm for 5 minutes.

(Method K)
A method similar to Method I was adopted except that the stirring condition of the mixer in Step 7 of Method I was changed to 1300 rpm for 2 minutes.

(Method L)
A method similar to Method I was adopted except that the stirring condition of the mixer in Step 7 of Method I was changed to 1300 rpm for 5 minutes.

In the following Tables 5-7, the result of the jelly food / beverage products obtained by the method by Example 3 and Comparative Example 3 is shown.
In these tables, for example, No. 7-A is No. 7 shown in Table 4 above. No. 7 is used to show the physical properties of the jelly food / beverage products obtained by the above method A. 8-A is No. shown in Table 4 above. The physical property of the jelly food / beverage obtained by the said method A is shown using the composition of 8. FIG.

As shown in Table 5, no. 7-A, B, No. The jelly food / beverage products of 7-G to L all have the same composition and are No. 1 in Table 4 above. 7 is used, the pH of the obtained jelly food or drink is almost constant. No. 8-A-No. The same is true for 8-L jelly food and drink.
However, no. 7-A, no. The viscosity of each of 8-A, C, and D was in the range of 3.5 to 3.9 mPa · s, the gel layer was uniform, and the jam fiber was uniformly dispersed when the jam was added. And even if the manufacturing method is slightly changed, there is almost no variation in viscosity.
On the other hand, No. corresponding to Comparative Example 3. 7-G-No. 7-L and no. 8-G-No. All of 8-L showed viscosities much higher than those of Example 3. In addition, the viscosity changed greatly depending on the production conditions.

  No. corresponding to Example 3 which is an example of the present invention. 7-A and no. According to the method of 8-A, the deacylated gellan gum can be obtained by gelation at 800 rpm for 1 minute in a relatively small volume solution without providing a special solution cooling step. Furthermore, no. 8-C, D can be obtained by gelling deacylated gellan gum in a relatively small volume of solution at 1300 rpm for 2 minutes or 5 minutes.

On the other hand, the comparative example 3 No. 7-B, GL and No. The result is confirmed about the method of 8-B and E-L.
First, no. 7-G and H, no. In the method of 8-G and H, a solution of sugar and acidulant, a solution of deacylated gellan gum and a solution of calcium lactate are mixed at once, and after adding a flavor and gauge-up, a solution at 80 ° C. is 250 rpm or 1300 rpm. This is a method in which the mixture is cooled to 25 ° C. under the stirring conditions described above and further stirred and held for 1 minute.

These No. 7-G and H, no. For the jelly foods and drinks obtained by the methods of 8-G and H, No. having a high number of blade rotations during stirring. 7-H and no. The jelly food / beverage obtained by 8-H is No. 7-G and No. Although the viscosity is lower than 8-G, No. corresponding to Example 3 is obtained. 7-A, no. It has a viscosity that is clearly higher than that of the jelly food or drink obtained by 8-A, C, or D.
This difference in viscosity is due to the difference in the amount of solution when gelling the deacylated gellan gum, that is, in the method according to Example 3, the concentration of the deacylated gellan gum during gelation is relatively high. In contrast, no. 7-G and H, no. In the 8-G and H methods, the concentration of deacylated gellan gum during gelation is lower.

  In addition, the method of Example 3 which is 40 ° C. or less that can be gelled when preparing a preparation liquid, and 80 ° C. immediately after the preparation liquid is prepared, and then cooled to 40 ° C. or less that is a gelable temperature. No. 7-G and H, no. This may also be caused by a difference in temperature adjustment method between the 8-G and H methods.

Furthermore, No. corresponding to Comparative Example 3 was obtained. 7-I-No. 7-L and no. 8-I-No. The result is confirmed about the method of 8-L.
First, no. 7-I-No. 7-L and no. 8-I-No. In the method of 8-L, a solution of deacylated gellan gum and sugar at 40 ° C. or lower is obtained, and after adding a lactic acid Ca solution thereto, citric acid and citric acid are added to obtain a pH required for gelation. It is based on having the process which breaks a gel with a mixer, adding Na solution and starting gelatinization in a large capacity solution.

These methods are common except that the operation conditions of the mixer are different. 7-A, no. It has a viscosity that is clearly higher than that of the jelly food or drink obtained by 8-A, C, or D.
This difference in viscosity depends on the concentration of the deacylated gellan gum in the solution when the deacylated gellan gum is gelled. Further, in contrast to Example 3 in which gelation is further started from the point of addition of Ca lactate, the main gelation is achieved by adding citric acid to a solution already containing Ca lactate to bring the pH into the range of gelation initiation. No. 7-I-No. 7-L and no. 8-I-No. It can be said that the difference of the 8-L method is reflected.

  Of course, the viscosity of the resulting jelly food / drink may be reduced if the stirring conditions are set to conditions for further pulverizing the gel. 7-K-No. 7-L and no. 8-K-No. As can be understood by comparing the method of 8-L, the jelly food product obtained by extending the stirring time is not particularly reduced in viscosity even under stirring conditions at a higher rotational speed of 1300 rpm. . Therefore, after all, in order to reduce the viscosity of the jelly food or drink to the viscosity according to Example 3, it is clear that the conditions for stirring the gel do not particularly contribute.

Moreover, according to this result, according to Example 3 which is the method of this invention according to the viscosity of the jelly food / beverage product to obtain, it is necessary to determine the addition amount of acids, such as a citric acid, used so carefully. The degree of sourness desired can be determined freely.
On the other hand, according to Comparative Example 3 which is not the method of the present invention, when the concentration of deacylated gellan gum or cation is slightly different depending on the batch to be produced or the location in the production container, a jelly having a certain stable viscosity is used. It is difficult to obtain food and drink.
And in order to produce jelly foods and drinks with a certain stable viscosity, the amount of acid such as citric acid to be used must be precisely controlled, and there is a possibility that the sourness desired and the desired viscosity cannot be achieved at the same time. is there.

  And like the result by the said comparative example 2, all the jelly food / beverage products obtained by each example of the comparative example 3 have a jelly feeling when put in a mouth, and are the usual pineapple flavors which are not jelly food / beverage products. Compared with drinks, it clearly felt a jelly. On the other hand, the jelly food / beverage products obtained by each example of Example 3 do not feel a jelly feeling as much as each example of Comparative Example 2, as is the case with the results of Example 2 above. The pineapple-flavored beverage had a more natural taste and ease of drinking.

Example 4
Example 4 and Comparative Example 4 show the effects of the present invention. Food and drink was obtained by the process shown in Method A of Example 3 above. As shown in Table 8 below, the overall evaluation is indicated by ◯ ×, and as the ratio of the gel solution to the preparation liquid increases, the total amount of the food and drink is gelled by increasing the amount of Ca lactate added to the gelling agent. The fiber added to the jam is also dispersed uniformly.
The materials used are shown in Table 9, and the details of the results of Examples and Comparative Examples are shown in Tables 10-13.

A small amount of pineapple jam raw material was added for the purpose of confirming the fiber dispersibility of the obtained food and drink.
By using the materials shown in Table 9 and further changing the addition amount of gel-up KS, which is a gelling agent, and lactic acid Ca, and further changing the ratio of the gelled solution to the prepared solution as shown below, The conditions for obtaining the jelly food and drink of the present invention were confirmed.

  According to each example shown in Table 10, the gel layer was not uniform and separated, and the fiber content of the jam was also separated. In addition, it felt jelly and lacked smoothness.

In the results shown in Table 11, in each of the comparative examples, the gel layer was not 100% of the whole and was not uniformly dispersed. For that reason, I felt jelly and lacked smoothness.
On the other hand, in Example 4-1, a uniform gel layer can be obtained, and when put in the mouth, it has a smooth feel and does not feel a jelly feeling at all.
Further, according to Example 4-2, the condition of the gel layer is the same as that of Example 4-1, and there is no feeling of jelly when it is put in the mouth, and a feeling of some fibers can be felt smoothly. It was.
According to such Example 4-2, when the fiber content is contained in the food or drink, the touch due to the fiber content can be supplemented.

According to the results shown in Table 12, any gel layer could be formed in any of Examples except that the gel layer could not be formed in Comparative Example 4-12. According to Comparative Example 4-11, the gel layer could not form a uniform layer of 55% of the whole, but in the examples other than these comparative examples, the gel layer could form a uniform layer of 100%.
According to Examples 4-3 to 6-6, the viscosity was low and the feel was smooth without feeling jelly, but according to Comparative Examples 4-11 and 13-15, the jelly was felt and not smooth. .

  Regarding the results shown in Table 13, according to Examples 4-7 and 8, the gel layer was uniformly formed as 100% of the whole, and the viscosity was low, and the touch was smooth without feeling jelly. On the other hand, in Comparative Examples 4-16 and 17, a gel layer could not be formed, or it remained at 66% and a uniform gel layer could not be formed. According to Comparative Examples 4-18 to 20, the viscosity was high and the jelly feeling was high. I felt that it was not smooth.

According to the results of Example 4 and Comparative Example 4 shown in Tables 10 to 13 above, according to Comparative Examples 4-1 to 4 and 6 to 11, relatively low viscosity gels could be obtained. The gel layer is separated instead of 100%, and the fiber contained in the jam is dispersed in the gel layer, but is not uniformly dispersed throughout the food and drink. In Comparative Examples 4-5 and 17, the gel layer has a higher viscosity, and the fiber contained in the jam is not uniformly dispersed in the food or drink.
According to Comparative Examples 4-12 and 16, since the gel layer was not formed, the fiber due to the jam completely sank, and in addition, Comparative Example 4-12 had a high viscosity.

According to Comparative Examples 4-13 to 15, 18, and 19, the gel layer was uniformly formed and the fiber of the jam was also uniformly dispersed, but the viscosity increased.
Comparative Examples 4-10 and 20 are examples according to the method described in Patent Document 4, but Comparative Example 4-10 has a low viscosity, but the gel is separated, so the fiber contained in the jam is uniform. According to Comparative Example 4-20, the gel solution in the preparation liquid was 100% and the gel was uniformly dispersed, but the viscosity was high.

  According to each result of Example 4 and Comparative Example 4, when the gel solution is 25%, the influence of the Ca concentration on the viscosity decreases as the gelling agent increases.

  No. 3 in Example 3. An example of 8-C is taken as Example 5-1, and an example based on this is shown in Examples 5-2 to 5-5 as shown in Table 14 below. The manufacturing method employs Method C ′ used in Example 3 above and Method J ′ in which the stirring speed of Method J used in Comparative Example 3 is 800 rpm, and Method H ′ in which the stirring speed of Method H is 800 rpm. did.

  Example 5-1 is the same as No. 3 in Example 3. It is the same example as 8-C, is an example which does not contain xanthan gum, has a low viscosity and a uniform gel layer, and the fiber of jam is also uniformly dispersed. Subsequent Examples 5-2 and 5-3 each have 0.08% xanthan gum in the composition of Example 5-1. In this example, 0.17% is added. Although the viscosity is increased by adding xanthan gum, the viscosity is still 43 mPa · s and 120 mPa · s, respectively, the gel layer is uniform, and the fiber of the jam is uniformly dispersed in Example 5-3. And there is no change.

On the other hand, according to Comparative Example 5-1, in which gel-up KS as a gelling agent is not added, the gel layer is naturally not formed, and the viscosity is 24.5 mPa · s due to the addition of xanthan gum. Therefore, fine jams and fibers can be dispersed, but large fibers are precipitated.
The subsequent Comparative Examples 5-2 and 5-3 are Nos. Although it is an example which changed the stirring speed in the method of 8-J, even the result of the comparative example 5-2 which does not use a xanthan gum has already become high viscosity and 119.6 mPa * s, and the comparative example using a xanthan gum According to 5-3, the viscosity was further increased to 297.8 mPa · s, which was much higher than the result of Example 5-3 in which more xanthan gum was used.

  Comparative Examples 5-4 and 5-5 are Nos. This is an example in which the stirring speed was changed in the method of 8-H. In any of the examples, although the gel layer was uniform and the fiber content of the jam was uniformly dispersed, the same amount of xanthan gum was used. The viscosity was clearly higher than the viscosity of 1,5-2.

  Summing up these results, according to the present invention, when a thickener such as xanthan gum is further added, the viscosity is higher than when it is not added, but the degree is not the same as that of the food or drink obtained by the method not according to the present invention. Much lower viscosity than when xanthan gum is added.

  From the above results, according to the present invention, the viscosity of the obtained jelly beverage is lower than that of the methods described in Patent Documents 1 and 2 above, and the viscosity does not differ due to a difference in fine production conditions. . For this reason, it turns out that the mouthfeel at the time of setting it as a drink or soup is natural, and when using it as a liquid seasoning, it shows that the usability is not lowered by the increase in viscosity. Furthermore, the viscosity can be adjusted to an arbitrary value by adding a thickener.

Claims (5)

The finely gelled deacylated gellan gum is stably and uniformly dispersed throughout the food and drink , the concentration is 0.04 wt% to 0.16 wt% , and the viscosity is 1.5 mPa · s to 20.0 mPa · s. A low-viscosity acidic jelly food or drink.   The low-viscosity acidic jelly food or drink according to claim 1, having a pH of 5.0 or less.   The low-viscosity acidic jelly food or drink according to claim 1 or 2, which contains an insoluble solid content.   The low-viscosity acidic jelly food or drink according to any one of claims 1 to 3, wherein the insoluble solid content is fibrous. While stirring the deacylated gellan gum-containing acidic solution and calcium ion- containing solution so that the calcium is 0.8 to 1.5 parts by weight in terms of calcium lactate with respect to 1 part by weight of the deacylated gellan gum , Mixing at a temperature of 40 ° C. or lower, the deacylated gellan gum concentration is 0.15 wt% to 0.80 wt%, the deacylated gellan gum is finely gelled, and the gel layer volume is as a whole On the other hand, a finely gelled deacylated gellan gum is uniformly dispersed, and the concentration of the deacylated gellan gum is 0.03 wt% to is 0.20wt%, method for producing low-viscosity acidic jelly food or drink viscosity is a 1.5mPa · s~20.0mPa · s.