JP7182349B2 - packaged jelly drink - Google Patents

Description

TECHNICAL FIELD The present invention relates to a packaged jelly beverage.

Jelly beverages are beverages that are made by crushing soft jelly and are easy to consume without a spoon without transferring them to a tableware. , is in line with the current state of eating habits and health consciousness of busy modern people. In addition, it is known that so-called dysphagia patients, who have difficulty in chewing and swallowing due to illness or aging, can easily eat and swallow by making food into jelly. Jelly beverages are also attracting attention for the purpose of hydration and nutritional supplementation for patients with severe diseases.

Most jelly drinks come in aluminum packs with plastic spouts, but some come in plastic bottles, metal cans, and glass bottles. A jelly drink in an aluminum pack is drunk by grasping the body of the pack and pushing out the contents from the mouth. On the other hand, jelly beverages in plastic bottles, metal cans, and glass bottles are shaken before opening to make the contents fluid before drinking. However, the jelly beverage of the type in which the container is shaken to drink has a problem in that the contents tend to adhere to the walls and bottom of the container and remain.

Various jelly beverages have been developed so far from the viewpoint of improving texture and product stability.
Patent Document 1 describes that an acid milk gel composition containing gellan gum, agar, and soybean polysaccharide is excellent in protein stability, storage stability, and drinking comfort in milk. Suppression of adhesion to containers has not been investigated. Patent Document 2 describes a gelling agent that contains xanthan gum, konjac root extract/locust bean gum, and red algae-derived gums in a specific mixing ratio and is adjusted to have a gelling point of 25 to 50°C. By containing, it is described that a jelly drink having high storage stability of gel properties, having an elastic texture, and less adhesion to the jelly container can be obtained. In the drink jelly of Patent Document 2, when containing milk components, it is disclosed that soybean polysaccharides are used in order to suppress the aggregation of proteins in the milk components and hold them stably. adhesion was improved by xanthan gum, locust bean gum, and agar. In addition, Patent Document 3 relates to a jelly beverage of the type to be drunk by shaking the container, which contains starch sugar having a dextrose equivalent of 35 or less, a gelling agent selected from agar and gums, and a surfactant having an HLB value of 9 or more. It has been reported that by including it, the container is shaken to shake off the gel of the jelly drink in the container and the crumbling property suitable for eating and drinking and the fresh texture of the jelly can be obtained. Suppression of adhesion to the surface has not been investigated.

On the other hand, jelly suffers from the problem that its flavor, texture, and appearance are impaired when a phenomenon called syneresis occurs, in which moisture flows out due to the passage of time or changes in temperature. Patent Document 4 describes a low syneresis gel in which the syneresis rate is reduced to 1% by mass or less by adjusting the concentration of thickeners such as agar and gums and adjusting the cooling rate from the start of gelation to the end of gelation. A method for making the composition is described. However, Patent Document 4 reduces the syneresis rate of dessert gel foods such as jelly and pudding, and does not provide syneresis suitable for jelly beverages that disintegrate jelly by shaking.

Patent No. 3540299 Patent No. 3607240 Patent No. 5925429 Patent No. 4746259

The present invention provides a container-packed jelly beverage that can be drunk to the end without the contents adhering to the walls or bottom of the container after drinking, in the type of jelly beverage that is to be drunk after breaking the jelly by shaking the container. The task is to provide

In order to solve the above problems, as a result of extensive studies, the present invention has found that by adjusting the contents of gums, agar and soybean polysaccharides mixed with milk, the contents do not stick to the walls and bottom of the container after drinking. The inventors have found that a container-packed jelly drink can be obtained which does not stick to the jelly and which has a pleasant mouthfeel and a juicy texture unique to jelly, and has completed the present invention.

That is, the present invention includes the following inventions.
(1) A packaged jelly beverage in which the jelly in the container becomes fluid by shaking the container before opening, comprising (A) milk, (B) soybean polysaccharide, (C) agar, ( D) contains locust bean gum and (E) xanthan gum, the content of soybean polysaccharide in the beverage is 0.1 to 0.5% by mass, the content of agar is 0.1 to 0.2% by mass, and the content of locust bean gum is A packaged jelly beverage containing 0.1 to 0.25% by mass and a xanthan gum content of 0 to 0.025% by mass.
(2) The packaged jelly beverage according to (1), wherein the jelly has a syneresis rate of 5 to 25% by mass before shaking the container.
(3) The packaged jelly beverage according to (1) or (2), which further contains an insoluble solid content.
(4) a milk-containing beverage having a soybean polysaccharide content of 0.1 to 0.5% by mass, an agar content of 0.1 to 0.2% by mass, and a locust bean gum content of 0.1 to 0.25% by mass; A method for suppressing adhesion of jelly to a container in a container-packed jelly drink, characterized by adding xanthan gum so that the content is 0 to 0.025% by mass.

ADVANTAGE OF THE INVENTION According to this invention, the jelly in a container becomes fluid by shaking a container before opening, and the container-packed jelly drink which can be drunk as it is is provided. The packaged jelly beverage of the present invention has a smooth and juicy texture unique to jelly. is also excellent.

FIG. 1 shows the appearance of the containers after the contents were taken out from the packaged jelly beverages prepared in Examples 1-3 and Comparative Examples 1-4.

The container-packed jelly drink of the present invention (hereinafter simply referred to as "the jelly drink of the present invention") is a container-packed jelly drink in which the jelly in the container becomes fluid by shaking the container before opening. , (A) milk, (B) soy polysaccharides, (C) agar, (D) locust bean gum, and (E) xanthan gum, and the content of soy polysaccharides in the beverage is 0.1 to 0.5% by mass , the content of agar is 0.1-0.2% by mass, the content of locust bean gum is 0.1-0.25% by mass, and the content of xanthan gum is 0-0.025% by mass.

The jelly beverage of the present invention is a beverage in which the jelly in the container changes from a non-fluid semi-solid gel to a fluid sol when the container is held and shaken before opening. , It has a texture unique to jelly that is smooth and juicy. The method and number of times of shaking the container can be appropriately adjusted depending on the desired texture of the jelly.

(A) Milk Any milk, such as animal- or plant-derived milk, can be used as the milk blended in the jelly beverage of the present invention. Examples include animal milk such as cow's milk, goat's milk, sheep's milk and horse's milk, and vegetable milk such as soy milk, but cow's milk is common. These milks may be used alone or in combination of two or more.

The form of the raw milk material is not particularly limited, and may be whole milk, skimmed milk, whey, powdered milk thereof, milk protein concentrate, reconstituted milk from concentrated milk, or the like. These milk raw materials may be used alone or in combination of two or more.

Moreover, acid milk can be used as milk mixed with the jelly drink of this invention. Acidic milk refers to milk whose pH has been made acidic, and includes both fermented acidic milk produced through a microbial fermentation process and non-fermented acidic milk produced without a microbial fermentation process. Specifically, there are acidic milks obtained by fermenting milk raw materials in advance with microorganisms such as lactic acid bacteria and bifidobacteria to generate organic acids such as lactic acid, and organic acids such as lactic acid and citric acid and fruit juices in dairy raw materials. Acidic milk obtained by adding an acid component, or a mixture thereof. Here, when performing fermentation with microorganisms, it may be performed by a fermentation method that is commonly used in the production of fermented milk, such as static fermentation, stirring fermentation, shaking fermentation, and aeration fermentation. Fermentation is usually carried out at a temperature of 30-40°C until the pH becomes acidic.

The content of milk components in the jelly beverage of the present invention is not particularly limited, and can be adjusted as appropriate according to the milk components used. Yes, preferably in the range of 0.1 to 1.0.

(B) Soybean polysaccharides The soybean polysaccharides blended in the jelly beverage of the present invention are usually polysaccharides extracted and purified from bean curd refuse (fibrous pomace) produced as a by-product in the manufacturing process of soybean products. It is preferably negatively charged under acidic conditions due to the carboxyl group of the galacturonic acid used. In the present invention, commercially available products such as "SM-900" and "SM-1200" (both manufactured by San-Eigen FFI Co., Ltd.) can be used as soybean polysaccharides.

The lower limit of the content of soybean polysaccharides in the jelly beverage of the present invention is 0.1% by mass, preferably 0.13% by mass, more preferably 0.15% by mass. Also, the upper limit of the content of soybean polysaccharides is 0.5% by mass, preferably 0.4% by mass, more preferably 0.3% by mass. If the content of soy polysaccharides is more than 0.5% by mass, the bad flavor derived from soy polysaccharides will occur, and a refreshing flavor cannot be obtained. I don't like it.

(C) Agar
The agar to be mixed in the jelly beverage of the present invention includes agarose in which D-galactose and 3,6-anhydro-L-galactose alternately repeat α-1,3 bonds and β-1,4 bonds, and agarose It is a polysaccharide composed of agaropectin containing sulfate groups, uronic acid, pyruvic acid, etc., and can be obtained by extraction from seaweeds such as agar-agar. The shape of the agar used in the present invention is not particularly limited, but it is preferably in the form of powder from the viewpoints of ease of use and stability. In the present invention, commercial products such as "Ina Agar S-6" (manufactured by Ina Food Industry Co., Ltd.) can be used as the agar.

The content of agar in the jelly beverage of the present invention is 0.1-0.2% by mass. If the agar content is more than 0.2% by mass, the jelly becomes too hard, and if it is less than 0.1% by mass, it does not gel, which is not preferable.

(D) Locust bean gum
Locust bean gum to be incorporated into the jelly beverage of the present invention is also called Carob gum, and is extracted from the endosperm of the seed of Ceratonia siliqua L., which is a Leguminosae plant. It is a polysaccharide, and is a galactomannan in which α-D-galactose is bound to the main chain in which β-D-mannose is β-1,4 glycoside-linked. The locust bean gum used in the present invention is not particularly limited as long as it satisfies the standards as a food additive. can be used.

The content of locust bean gum in the jelly beverage of the present invention is 0.1-0.25% by mass, preferably 0.1-0.2% by mass. If the locust bean gum content is more than 0.25% by mass, the texture of the jelly becomes too hard.

(E) Xanthan Gum Xanthan gum blended in the jelly beverage of the present invention is a fermented polysaccharide produced by the microorganism Xanthomonas campesrtis. Xanthan gum has a β-1,4-D-glucan as its main chain skeleton, and side chains consisting of α-D-mannose, β-D-glucuronic acid, and β-D-mannose are present in every other glucose molecule in the main chain. It is a linked acidic polysaccharide, the mannose attached to the backbone is acetylated at the C6 position, and the terminal mannose may be acetal linked to pyruvate. The xanthan gum used in the present invention is not particularly limited as long as it satisfies the standards as a food additive. can be used.

The content of xanthan gum in the jelly beverage of the present invention is 0-0.025% by mass, preferably 0-0.02% by mass. If the xanthan gum content is more than 0.025% by mass, the milk tends to coagulate, which is not preferable.

The jelly beverage of the present invention contains milk, soybean polysaccharide, agar, locust bean gum, and xanthan gum as main raw materials. Raw materials can be appropriately selected and blended. Other raw materials include, for example, insoluble solids, sugars and sweeteners for adjusting Brix, acidulants for adjusting acidity and pH, and fruit and vegetable juices.

Moreover, the water used for the jelly drink of the present invention is not particularly limited, and for example, purified water, pure water, ion-exchanged water, etc. can be used. The content of water in the jelly beverage of the present invention can be appropriately selected so that the content of other ingredients, the sugar content and pH, which will be described later, are within desired ranges.

Insoluble solids include water-insoluble solids such as fruit skins (grape skins, etc.), fruit pulp (mandarin orange pulp, etc.), fruit seeds (chia seeds, etc.), and diced fruits (apples, etc.). mentioned. Microbial cellulose such as nata de coco can also be mentioned as a suitable example. Although the size of the insoluble solid matter is not particularly limited, it is 0.1 mm to 15 mm, preferably 3 mm to 10 mm.

As sugars and sweeteners, any conventionally known ones can be used. , palatinose, etc.), oligosaccharides (raffinose, fructo-oligosaccharides, xylooligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides, galacto-oligosaccharides, coupling sugar, etc.), isomerized sugars (high-fructose corn syrup, high-fructose corn syrup, etc.), honey, Sugar alcohols (erythritol, xylitol, sorbitol, mannitol, maltitol, lactitol, reduced isomaltulose, palatinit, reduced starch syrup, etc.) can be used. In addition, high intensity sweeteners such as sucralose, aspartame, acesulfame potassium, stevia, glycyrrhizin, thaumatin and the like may be used.

Examples of acidulants include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid; inorganic acids such as phosphoric acid; or sodium salts and calcium salts thereof. Alternatively, potassium salts and the like can be mentioned, but citric acid and lactic acid are preferable since they can impart a refreshing and refreshing acidity.

Fruit juices include apple, orange, mandarin orange, lemon, grapefruit, melon, grape, banana, peach, strawberry, acai, blueberry, and mango juice. Vegetable juices include, for example, vegetable juices from tomatoes, carrots, pumpkins, green peppers, cabbage, broccoli, celery, spinach, kale, mulukhiyah, and the like. Fruit juices and vegetable juices may be directly squeezed from fruits or vegetables, or may be concentrated. In addition, it may be a cloudy fruit or vegetable juice containing insoluble solids, or a transparent fruit or vegetable juice from which insoluble solids have been removed by microfiltration, enzyme treatment, ultrafiltration, or the like.

In addition to the above raw materials, the jelly beverage of the present invention contains various additives acceptable for beverages, such as emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, etc.), antioxidants (tocopherol, ascorbic acid, hydrochloric acid, etc.). Cysteine, etc.), fragrances (lemon flavor, orange flavor, grape flavor, peach flavor, apple flavor, etc.), pigments (carotenoid pigments, anthocyanin pigments, safflower pigments, gardenia pigments, caramel pigments, various synthetic coloring agents, etc.) may In addition, with the expectation of enhancing health functions, vitamins (vitamin B group, vitamin C, vitamin E, vitamin D, etc.), minerals (calcium, potassium, magnesium, etc.), amino acids (arginine, leucine, isoleucine, valine) etc.) and dietary fiber (indigestible dextrin, etc.) may be added.

The sugar content (Brix) of the jelly beverage of the present invention is preferably in the range of 3-20. If the sugar content (Brix) is higher than 20, the sweetness will be too strong, and if it is lower than 3, the sweetness will be weak, and the balance with sourness will be lost, resulting in an unpleasant taste. In the jelly beverage of the present invention, the sugar content (Brix) is the reading of a sugar refractometer at 20 ° C., and the soluble solid content ( Bx). The adjustment of the sugar content (Brix) can be carried out by the method of incorporating the sugars and sweeteners described above. The amount of sugars and sweeteners used to adjust the sugar content (Brix) is not particularly limited as long as the desired sugar content (Brix) can be obtained and the flavor of the beverage is not affected.

The citric acidity of the jelly beverage of the present invention is preferably in the range of 0.1-0.5% by mass, more preferably in the range of 0.15-0.4% by mass. If the acidity of citric acid is less than 0.1% by mass, the cooling sensation peculiar to jelly cannot be felt. In order to adjust the citric acidity of the jelly drink of the present invention to the above range, a method using an acidulant, a method using acid milk, a method using fruit juice, or a method using these methods in combination is used. be able to. The types of acidulant, acid milk, and fruit juice are as described above. The amount of the acidulant, acid milk, and fruit juice used for adjusting the citric acidity is not particularly limited as long as the desired citric acidity can be obtained and the flavor of the beverage is not affected.

The acidity of citric acid is determined by titration with sodium hydroxide using a phenolphthalein indicator and calculated by the following equation as the equivalent amount of citric acid.
Citric acid acidity (%) = A x f x 100/W x 0.0064
[A: Titration volume with 0.1M sodium hydroxide solution (ml), f: Potency of 0.1M sodium hydroxide solution, W: Sample mass (g), 0.0064: 0.1M sodium hydroxide solution equivalent to 1ml of anhydrous citrate Mass of acid (g)]

The method for measuring the acidity of citric acid is not particularly limited, but it can be carried out, for example, according to the following procedure. Accurately weigh 5 to 15 g of the crushed sample into a 200 ml Erlenmeyer flask, dilute with water appropriately, add a few drops of 1% phenolphthalein indicator, and titrate with 0.1 M sodium hydroxide in a 25 ml burette while shaking. and the point at which the red color persists for 30 seconds is the end point. When using a hydrogen ion concentration meter, titrate in the same manner while stirring with a magnetic stirrer, and the end point is when the pH reaches 8.1.

The pH of the jelly beverage of the present invention is not particularly limited as long as it is acidic, and is in the range of 3.5-4.5, preferably 3.6-4.0. If the pH is higher than this, it will not be possible to obtain a preferable sour taste and the jelly drink will not be refreshing and refreshing to drink. It is not preferable because it is affected by and becomes fragile, and water separation occurs. In order to adjust the pH of the jelly beverage of the present invention within the above range, a method using an acidulant, a method using acidic milk, a method using fruit juice, or a combination of these methods can be used. can. The types of acidulant, acid milk, and fruit juice are as described above. The amount of the acidulant, acid milk, and fruit juice used for adjusting the pH is not particularly limited as long as the desired pH can be obtained and the flavor of the beverage is not affected.

As used herein, the term "water syneresis" refers to a value obtained by dividing the mass of water exuded from the jelly and separated from the gel portion by the mass of the entire jelly. The syneresis rate of the jelly beverage of the present invention (before shaking) is preferably 5 to 25% by mass, more preferably 5 to 15% by mass. If the syneresis rate is higher than 25% by mass, no jelly is formed, and if the syneresis rate is lower than 5% by mass, the jelly will not crumble and fluidize even when shaken, which is not preferable. The syneresis rate of the jelly beverage of the present invention can be measured by the following method. The prepared jelly drink was placed on a sieve and held for 90 seconds (horizontal for 30 seconds, tilted at 30° for 30 seconds, and tilted for 30 seconds). Determine the mass percentage of water that exudes from the sieve and passes through the sieve.

The method for producing the jelly beverage of the present invention is not particularly limited. For example, in addition to the step of mixing the main raw materials such as milk, soybean polysaccharide, agar, locust bean gum, and xanthan gum, other raw materials are added. A step of adding may be included. The mixing order of the main raw material and any other raw material is not particularly limited, and the mixing of the other raw materials can be performed at any stage of the production of the jelly beverage of the present invention as long as the effects of the present invention are not impaired. . It can be prepared by dissolving the raw material in water, preferably distilled water, with heating and stirring, and cooling.

The jelly beverage produced by the above method can usually be homogenized under predetermined conditions before being filled into a container. The homogenization treatment may be carried out by a conventional method using a homogenizer generally used for food processing, and the homogenizer pressure is preferably about 10 to 20 MPa. Moreover, the temperature during homogenization may be any temperature, and homogenization under general heating conditions is also possible. In addition, it is usually preferable to perform a sterilization treatment before the homogenization treatment, before or after filling the container after the homogenization treatment. The sterilization treatment is not particularly limited, and methods such as ordinary retort sterilization, batch sterilization, plate sterilization, and autoclave sterilization can be employed.

The type of container to be filled with the jelly beverage of the present invention is not particularly limited, and any sealable container that has been commonly used for various beverages can be used. Plastic (polyethylene terephthalate (PET) ), polyethylene (PE), polypropylene (PP), etc.) bottles, glass bottles, aluminum cans, steel cans, and paper packs, but sealable plastic bottles are preferred. Also, the volume is not limited, and examples thereof include 100 to 2000 ml.

According to the present invention, a milk-containing beverage has a soybean polysaccharide content of 0.1 to 0.5% by mass, an agar content of 0.1 to 0.2% by mass, and a locust bean gum content of 0.1 to 0.1% by mass. Provided is a method for suppressing adhesion of jelly to a container in a packaged jelly beverage, characterized by adding 0.25% by mass and xanthan gum content of 0 to 0.025% by mass. Each ingredient of the beverage is as described above.

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples below, but these are not intended to limit the present invention.

In the preparation of the test samples of Examples and Comparative Examples, the soybean polysaccharide under the trade name “SM-1200” (manufactured by San-Eigen FFI Co., Ltd.) and the agar under the trade name “Ina Agar S -6” (manufactured by Ina Food Industry Co., Ltd.), locust bean gum under the trade name “Bistop D-2050” (manufactured by Sanei Gen FFI Co., Ltd.), xanthan gum under the trade name “Sun Ace NXG -S” (manufactured by San-Eigen FFI Co., Ltd.) was used.

(Examples 1 to 3, Comparative Examples 1 to 4) Preparation of test samples Containerized jelly beverages containing soy polysaccharides, agar, locust bean gum, and xanthan gum with respect to the total amount of the beverage are shown in Table 1 (% by mass). A test sample was prepared.

The procedure for preparing the packaged jelly beverage of Example 1 is shown below. To 516 g of fructose-glucose liquid sugar, 120 g of 25% by mass reduced skim milk powder and 334 g of 3% by mass of soybean polysaccharide aqueous solution were added and stirred to be uniform. Further, 600 g of 3 mass % agar aqueous solution and 1400 g of 1 mass % locust bean gum aqueous solution were added and stirred to be uniform. Then, 50 g of 50% lactic acid was added and thoroughly stirred. Next, ion-exchanged water was used to adjust the total amount to 9.5 kg, and the pH was adjusted to 3.8 with 250 g of a 10% by mass trisodium citrate aqueous solution. Subsequently, ion-exchanged water was used to adjust the total amount to 10 kg, and a preparation liquid was prepared. A 300 ml PET bottle was hot-packed with 280 g of the resulting preparation, water-cooled to room temperature while standing upright, and allowed to stand at 20° C. for 24 hours or more to obtain a packaged jelly drink.

The packaged jelly beverages of Examples 2 and 3 and Comparative Examples 1 to 4 were prepared in the same manner as described above, except that the amounts of the aqueous soybean polysaccharide solution and the aqueous agar solution were changed. A packaged jelly beverage of Comparative Example 4 was prepared in the same manner as in Example 1, except that 1083 g of a 0.3% by mass xanthan gum aqueous solution was added after the addition of the agar aqueous solution and the locust bean gum aqueous solution.

(Test example) Evaluation of test sample (1) Appearance evaluation After shaking the containers of packaged jelly beverages of Examples 1 to 3 and Comparative Examples 1 to 4 five times by hand, the cap was opened and the contents were taken out. After that, the appearance of the container was observed. The results are shown in FIG. As shown in FIG. 1, it was confirmed that no jelly remained on the bottom of the container in any of Examples 1 to 3, in which the content of soybean polysaccharide in the beverage was in the range of 0.1 to 0.5% by mass. On the other hand, it was confirmed that in Comparative Example 1, in which the soybean polysaccharide content in the beverage was less than 0.1% by mass, jelly remained on the bottom of the container. Moreover, in Comparative Example 4, in which the xanthan gum content in the beverage exceeds 0.025% by mass, it was confirmed that precipitation due to milk aggregation remained. In Comparative Example 2, since no jelly was formed and the liquid was liquid, no adhesion to the container occurred in the first place.

(2) Measurement of water separation rate The top (shoulder) of the PET bottle container of the packaged jelly beverages of Examples 1 to 3 and Comparative Examples 1 to 4 was cut with a hot cutter HE-20 (manufactured by Taiyo Denki Sangyo), and the container While maintaining the shape of the jelly, the jelly drink inside is caught with a sieve with an opening of 840 μm (diameter 150 mm × height 50 mm) and held for 90 seconds (after standing horizontally for 30 seconds, it is allowed to stand at an inclination of 30° for 30 seconds. and left to stand for 30 seconds with the inclination reversed).

(3) Sensory Evaluation The containers of the packaged jelly beverages of Examples 1 to 3 and Comparative Examples 1 to 4 were shaken five times by hand, and then opened and tasted for sensory evaluation. Sensory evaluation was carried out by five experienced panelists to evaluate whether or not the beverage had a texture (jelly texture) as a jelly drink.

Table 1 shows the syneresis rate (average value of two measurements) and sensory evaluation of the test samples. Table 1 also shows the pH, sugar content (Brix), and citric acidity (w/w%) as physical property values of the test sample.

As shown in Table 1, Examples 1 to 3, in which the soybean polysaccharide content in the beverage was in the range of 0.1 to 0.5% by mass, had a favorable texture as a jelly beverage. On the other hand, in Comparative Example 1, in which the content of soy polysaccharide in the beverage is less than 0.1% by mass, a preferable texture as a jelly beverage was observed, but as described above, there was a problem that the jelly remained on the bottom of the container. there were. In Comparative Examples 2 and 3, in which the content of agar in the beverage was not in the range of 0.1 to 0.2% by mass, there was no preferable texture as a jelly beverage, or even if there was, the jelly fragments were large and disintegrated by shaking. was nasty. In addition, Comparative Example 4, in which the xanthan gum content in the beverage exceeded 0.025% by mass, had a favorable texture as a jelly beverage, but had the problem of milk coagulation as described above.

INDUSTRIAL APPLICABILITY The present invention can be used in the field of manufacturing packaged jelly beverages.

Claims (4)

A container-packed jelly drink that is ingested by shaking the container before opening to make the jelly in the container fluid and ingested, comprising (A) milk, (B) soybean polysaccharide, (C) agar, and (D) ) Locust bean gum and (E) xanthan gum, the content of soybean polysaccharide in the beverage is 0.1-0.2% by mass, the content of agar is 0.1-0.2% by mass, and the content of locust bean gum is 0.1 ~ 0.2% by weight, the content of xanthan gum is 0-0.025% by weight, and the content of milk in the beverage is such that milk solids non-fat (SNF) is in the range of 0.1-1.0 % by weight. A packaged jelly beverage (excluding packaged jelly beverages containing gellan gum) characterized by the following: 2. The container-packed jelly beverage according to claim 1, wherein the jelly has a syneresis rate of 5 to 25% by mass before shaking the container. 3. The packaged jelly beverage according to claim 1, further comprising an insoluble solid content. A beverage containing milk in an amount such that the non-fat milk solids (SNF) is in the range of 0.1 to 1.0 % by mass, the soy polysaccharide content in the beverage is 0.1 to 0.2% by mass, and the agar content is 0.1 to 0.2% by mass, the content of locust bean gum is 0.1 to 0.2% by mass, and the content of xanthan gum is 0 to 0.025% by mass. A method for suppressing adhesion of jelly to a container in a container-packed jelly drink to be added).

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