JP7309507B2 - JELLY BEVERAGE, METHOD FOR PRODUCING JELLY BEVERAGE, AND METHOD FOR IMPROVING TEXTURE - Google Patents

Description

TECHNICAL FIELD The present invention relates to a jelly beverage, a method for producing a jelly beverage, and a method for improving texture.

BACKGROUND ART Jelly drinks, which are drunk while crushing the soft jelly, are consumed by consumers in various scenes because they can be easily supplemented with nutrients just by drinking them, and a large number of products have been developed.
In addition, indigestible dextrin is currently attracting attention because of its reported physiological activities such as an effect of delaying the rate of absorption of sugar and fat, an effect of regulating the intestines, and an effect of reducing visceral fat.

Under such circumstances, research and development of jelly beverages containing indigestible dextrin are progressing. A beverage is disclosed.

JP 2006-180812 A

As a result of detailed examination of the feeling of drinking conventionally known jelly beverages (jelly beverages containing indigestible dextrin, etc.), the present inventor found that the jelly was crumbling, angular, and powdery. , the feeling of texture was poor, and it was thought that there was room for improvement in this respect.

Accordingly, an object of the present invention is to provide a jelly beverage with improved texture, a method for producing a jelly beverage, and a method for improving texture.

The above problems can be solved by the following means.
(1) Jelly containing a gelling agent and isomaltodextrin, wherein the isomaltodextrin content is 0.08 g/L or more and the viscosity at 25°C is 150 mPa·s or more and 600 mPa·s or less Beverage.
(2) The jelly beverage according to 1 above, wherein the gelling agent is one selected from gellan gum, xanthan gum, and locust bean gum, or a combination of two or more gel-forming agents.
(3) The jelly beverage according to 1 or 2 above, wherein the isomaltodextrin content is 5.00 g/L or less.
(4) A step of containing a gelling agent and isomaltodextrin, adjusting the content of the isomaltodextrin to 0.08 g/L or more, and adjusting the viscosity at 25°C to 150 mPa·s to 600 mPa·s. A method for producing a jelly drink.
(5) A method for improving the texture of a jelly beverage, wherein the jelly beverage contains a gelling agent and isomaltodextrin, and the content of the isomaltodextrin is 0.08 g/L or more. and the viscosity at 25° C. is 150 mPa·s or more and 600 mPa·s or less.

The jelly drink according to the present invention has an improved feeling on the tongue.
The method for producing a jelly beverage according to the present invention can produce a jelly beverage with improved texture.
The method for improving texture on the tongue according to the present invention can improve the texture on the tongue of jelly beverages.

EMBODIMENT OF THE INVENTION Hereinafter, the form (embodiment) for enforcing the jelly drink which concerns on this invention, the manufacturing method of a jelly drink, and the method for improving a texture feeling is demonstrated.

[Jelly drink]
The jelly beverage according to the present embodiment contains a gelling agent and isomaltodextrin, the content of isomaltodextrin is a predetermined value or more (or within a predetermined range), and the viscosity is within a predetermined range. , It is a jelly drink with a good texture.

Here, "good texture on the tongue" (improved texture on the tongue) means that when the jelly drink is crushed with the tongue in the oral cavity, a feeling of jelly-like resistance (moderate resistance) is felt, but an angular sensation is felt. It is a state in which it is crushed as if it melts without being subjected to On the other hand, "poor feeling on the tongue" means that when the jelly drink is crushed with the tongue in the oral cavity, there is no jelly-like resistance in the first place, or the jelly-like resistance is felt, but it is angular or tattered. It is a state in which you get a feeling that it is powdery or powdery.

And the jelly drink which concerns on this embodiment is a jelly-like drink, Comprising: It is a drink which drinks while crushing a jelly. Although the flavor of the jelly beverage according to the present embodiment is not particularly limited, since the present invention exhibits the effect of suppressing the decrease in sourness as described later, jelly beverages exhibiting sourness, such as fruit juice and fruit juice flavor, are included. A fruit-taste jelly drink such as

(Gelling agent)
A gelling agent is a substance that gels a liquid and solidifies it in a jelly-like state.
And the gelling agent is a substance necessary for making the jelly drink according to the present embodiment jelly-like.
In addition, the gelling agent for forming a gel includes agar, deacylated gellan gum, native gellan gum, carrageenan, xanthan gum, locust bean gum, pectin, psyllium seed gum, tamarind seed gum, glucomannan, and tara gum. and guar gum, preferably a combination that forms one or more gels, and in particular, a combination that forms one or more gels selected from xanthan gum, locust bean gum, and gellan gum. preferable. As the gelling agent, for example, one manufactured by San-Eigen FFI Co., Ltd., one manufactured by Ina Food Industry Co., Ltd., or the like can be used.

The content of the gelling agent is not particularly limited as long as it is contained so that the viscosity of the beverage falls within the predetermined range described later. L or more, 3.00 mg/L or less, 2.50 mg/L or less, 2.00 mg/L or less, or 1.50 mg/L or less.
In addition, content of a gelatinizer is a total content in the case of 2 or more types.

(isomaltodextrin)
Isomaltodextrin is a dextrin with a high ratio of α-(1→6) glucoside bonds and does not contain glucose with β-glucoside bonds. soluble dietary fiber.
And isomaltodextrin can improve the texture of the jelly beverage compared to indigestible dextrin, which is also a water-soluble dietary fiber.
Also, when indigestible dextrin is used in jelly beverages, the acidity is greatly reduced, but isomaltodextrin is less likely to cause a reduction in the acidity of jelly beverages. In other words, isomaltodextrin can also exhibit the effect of suppressing the deterioration of the sourness of the jelly beverage.
As the isomaltodextrin, for example, Fiberlyxa (registered trademark) manufactured by Hayashibara Co., Ltd. can be used.

The content of isomaltodextrin is preferably 0.08 g/L or more, 0.09 g/L or more, 0.10 g/L or more, 0.20 g/L or more, 0.30 g/L or more, and 0.40 g/L. Above, 0.50 g/L or more is more preferable. When the content of isomaltodextrin is equal to or higher than a predetermined value, the feel on the tongue of the jelly beverage can be improved.
In addition, the content of isomaltodextrin is preferably 7.00 g/L or less, 5.00 g/L or less, 4.00 g/L or less, 3.00 g/L or less, 2.00 g/L or less, 1.50 g /L or less, more preferably 1.20 g/L or less. By setting the content of isomaltodextrin to a predetermined value or less, the effect of improving the texture of the jelly beverage can be exhibited.

(viscosity)
The viscosity of the jelly beverage according to the present embodiment is preferably 150 mPa·s or more, more preferably 200 mPa·s or more, 230 mPa·s or more, 250 mPa·s or more, and 260 mPa·s or more. When the viscosity of the jelly beverage is equal to or higher than a predetermined value, it is possible to impart jelly-like resistance (moderate resistance) to the jelly beverage.
In addition, the viscosity of the jelly beverage according to the present embodiment is preferably 600 mPa·s or less, more preferably 580 mPa·s or less, 500 mPa·s or less, 450 mPa·s or less, 380 mPa·s or less, and 300 mPa·s or less. By setting the viscosity of the jelly beverage to a predetermined value or less, it is possible to avoid a situation in which the jelly beverage is too hard.
Note that the viscosity is a value measured when the jelly drink is at 25°C. And the viscosity can be adjusted by the content of the gelling agent described above.

(Brix)
Although the Brix of the jelly beverage according to the present embodiment is not particularly limited, it is, for example, 3.00 or more, 5.00 or more, 8.00 or more, 10.00 or more, 30.00 or less, 20.00 or less, 17 .00 or less and 15.00 or less.
The Brix can be measured by a commercially available refractometer, and can be prepared by adjusting the contents of the gelling agent described above and the additives described later.

(pH)
By containing isomaltodextrin instead of indigestible dextrin, the jelly beverage according to the present embodiment exhibits the effect of suppressing a decrease in acidity as described above.
And, if the jelly beverage according to the present embodiment is given even a slight sour taste, it is considered that the effect of suppressing the decrease in sour taste is achieved. , 6.00 or less, 5.00 or less, and 4.20 or less.
On the other hand, the lower limit of pH of the jelly beverage according to the present embodiment is not particularly limited, and is, for example, 2.50 or higher, 3.00 or higher, 3.20 or higher, 3.40 or higher, and 3.50 or higher.
The pH can be measured by a commercially available pH measuring instrument, and can be adjusted by adjusting the contents of citric acid and acidulant, which will be described later.

(citric acid)
As described in the item of pH, the jelly beverage according to the present embodiment is considered to have the effect of suppressing the decrease in sourness if it is slightly sour, but for example, it contains citric acid. Specifically, the content of citric acid is 0.5 to 15.0 g / L, 0.5 to 10 g / L, 0.5 to 5.0 g / L, 1.5 to 2.5 g / L It is an aspect to be.
The content of citric acid can be measured with a commercially available acidity meter.

The jelly beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, coloring agents, pH Modifiers, enhancers, emulsifiers, etc. (hereinafter referred to as "additives" as appropriate) can be added.
Examples of sweeteners that can be used include fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, polyphenols, and the like. Examples of acidulant include adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, and disodium succinate, in addition to the above citric acid. , sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-malic acid Sodium, phosphoric acid, etc. can be used. Examples of salts that can be used include common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of coloring agents that can be used include caramel pigments, anthocyanins, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Examples of pH adjusters that can be used include sodium bicarbonate, phytic acid, lactic acid, citric acid, and ascorbic acid. As a reinforcing agent, for example, calcium lactate, fermented calcium lactate, or the like can be used. Examples of emulsifiers that can be used include glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, saponin, and lecithin.
In addition, the above-mentioned additive can use what is generally marketed.

Moreover, the jelly beverage according to the present embodiment can also contain fruit juice and fruit juice flavor within a range in which the desired effects of the present invention are not impaired. And as fruit juice, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, straight fruit juice, fruit puree (a semi-liquid product obtained by grinding or pureing cooked fruit or raw fruit), and dilutions thereof , concentrates, mixtures, and the like can be used.
The fruit (and the fruit type of the fruit juice flavor) used for the fruit juice is not particularly limited, and conventionally known fruits can be mentioned.

(Container packed jelly drink)
The jelly drink according to this embodiment can be provided in various containers. By filling various containers with beverages, deterioration of quality due to long-term storage can be suitably prevented.
Any container that can be sealed can be used, and so-called cans/barrels made of metal (made of aluminum or steel, etc.), glass containers, PET bottle containers, paper containers, pouch containers, and the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

As described above, according to the jelly beverage according to the present embodiment, it contains a gelling agent and isomaltodextrin, the content of isomaltodextrin is a predetermined value or more, and the viscosity is within a predetermined range. , the smoothness of the texture is improved.
Moreover, according to the jelly drink which concerns on this embodiment, the fall of acidity can also be suppressed.

[Beverage manufacturing method]
Next, a method for producing a beverage according to this embodiment will be described.
The beverage manufacturing method according to the present embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, a gelling agent, isomaltodextrin, additives and the like are appropriately introduced into a mixing tank to produce a post-mixing liquid.
In this mixing step, each raw material may be mixed and adjusted so that the content of isomaltodextrin is at least a predetermined value (or within a predetermined range) and the viscosity is within a predetermined range.
In addition, the gelling agent may be dispersed in a solvent before being charged into the mixing tank so as to be properly mixed.

Then, in the post-treatment step, for example, treatment such as sterilization and filling into a container is selectively performed as necessary.
In addition, the sterilization treatment in the post-treatment step is preferably performed by shell and tube sterilization from the viewpoint of preventing clogging in the sterilization device, but if the same treatment can be performed, it is not limited to this. It is possible. In addition, the filling process in the post-treatment process is preferably performed in a clean room that maintains a degree of cleanliness that is normally performed in the production of beverages.
The order of each treatment in the post-treatment process is not particularly limited.

In addition, each treatment performed in the mixing step and the post-treatment step can be performed in equipment generally used for manufacturing RTD beverages and the like.

As described above, according to the method for producing a jelly beverage according to the present embodiment, a gelling agent and isomaltodextrin are contained, the content of isomaltodextrin is a predetermined value or more, and the viscosity is within a predetermined range. Since it includes the step of heating, it is possible to produce a jelly beverage with improved texture.

[Method for improving texture]
Next, a method for improving the feel on the tongue according to the present embodiment will be described.
In the method for improving texture according to the present embodiment, a jelly beverage contains a gelling agent and isomaltodextrin, the content of isomaltodextrin is set to a predetermined value or more (or within a predetermined range), and the viscosity is set within a predetermined range. It is a method of
The contents of each component, etc. are the same as those described in the above-mentioned "jelly drink".

As described above, according to the method for improving texture according to the present embodiment, the gelling agent and isomaltodextrin are added to the jelly beverage, the content of isomaltodextrin is set to a predetermined value or more, and the viscosity is set to a predetermined value. Since it is within the range, the texture of the jelly drink can be improved.

In addition, in the jelly beverage, the method for producing the jelly beverage, and the method for improving the texture of the jelly beverage according to the present embodiment, the characteristics and conditions that are not specified may be conventionally known, and can be obtained by the characteristics and conditions. Needless to say, there is no limitation as long as it is effective.

Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Sample preparation]
Samples shown in Table 1 were prepared by mixing isomaltodextrin, indigestible dextrin, gelling agents (xanthan gum, locust bean gum, gellan gum), fructose-glucose liquid sugar, citric acid, trisodium citrate, and fermented calcium lactate. .
The contents of fructose-glucose liquid sugar, citric acid, and trisodium citrate in each sample were kept constant among the samples. The content of citric acid in the sample (here, the sum of the amount of citric acid added and the amount of citric acid derived from trisodium citrate) was 2.07 g/L.

[Measuring method]
The viscosity of the sample was measured using TVB-10H manufactured by Toki Sangyo Co., Ltd.
Specifically, the sample at 25° C. was poured into a beaker without shaking, and the TVB-10H M3 rotor was inserted into the sample from above, and the viscosity was continuously measured at a rotation speed of 30 rpm and a measurement time of 30 seconds. was carried out three times. Then, the average value of the obtained three measurements was calculated, and the calculated value was defined as the viscosity of each sample (viscosity shown in Table 1).

The Brix of the sample was measured with a digital refractometer rx-5000α manufactured by Atago Co., Ltd.
Further, the pH of the sample was measured with a pH meter F-72 manufactured by Horiba, Ltd.

[Texture (score evaluation)]
For each sample manufactured by the above method, 5 panelists who were trained and had discriminating ability gave 5 points for "good texture" and 1 point for "poor texture", and sample 2 as 2 points. A graded evaluation (1 to 5 points) was given, and the average value was calculated.

[Texture (comparative evaluation)]
For sample 4, five panelists (A to E) who were trained to discriminate had a better texture on the tongue than sample 11; A case of no change was evaluated as “Δ”.
In addition, for sample 9, five panelists (A to E) who were trained to discriminate had a better texture on the tongue than sample 12; A case where the feeling did not change was evaluated as "Δ".

[Sourness (comparative evaluation)]
For sample 4, five panels (A to E) who were trained to discriminate, compared to sample 11, "O" if they felt the sourness was stronger, "X" if they felt the sourness was weaker, and the sourness changed. It was evaluated as "△" when there was no such case.
In addition, for sample 9, 5 panels (A to E) who were trained and had the ability to discriminate, compared to sample 12, "○" if they felt the sourness was stronger, "X" if they felt the sourness was weaker, sourness A case in which there was no change was evaluated as "Δ".

In addition, the "good/bad" of the "feeling on the tongue" in the examples is as described above. It is a state in which, while feeling (moderate resistance), it melts and collapses without feeling angular. On the other hand, "poor feeling on the tongue" means that when the jelly drink is crushed with the tongue in the oral cavity, there is no jelly-like resistance in the first place, or the jelly-like resistance is felt, but it is angular or tattered. It is a state in which you get a feeling that it is powdery or powdery.
Moreover, each evaluation in the examples was carried out by extruding the sample into a saucer after opening the sample sealed in a 200 mL PET bottle without shaking. Then, the sample placed on the saucer was scooped up with a spoon, eaten, and evaluated.

Table 1 shows the specifications of each sample and the results of each evaluation.

(Examination of test results: score evaluation)
As shown in Table 1, samples 4, 6, 7, 8, 9, and 10 contained gelling agents (xanthan gum, locust bean gum, gellan gum) and isomaltodextrin, and the content of isomaltodextrin was , and the viscosity was within the predetermined range, the result was a favorable result of exceeding 3 points for the feeling of texture on the tongue.
In particular, Samples 4, 6, 8, and 9 had a very favorable result of 4 points or more in texture on the tongue.

On the other hand, Samples 1 to 3 did not contain isomaltodextrin, resulting in poor texture on the tongue. Although Sample 2 had a viscosity within the predetermined range, it was found to have a poor texture on the tongue, confirming that isomaltodextrin plays a very important role in terms of texture on the tongue.
In addition, since the content of the gelling agent was too small in sample 5, the viscosity was low, and as a result, it was difficult to feel the jelly-like resistance in the first place.
Samples 11 and 12 contained indigestible dextrin instead of isomaltodextrin, resulting in poor texture on the tongue.

(Examination of test results: comparative evaluation)
Regarding the feeling of touch on the tongue of Sample 4, all five panelists A to E evaluated it as having a better feeling of touch on the tongue than Sample 11. In addition, with respect to the sourness of sample 4, all five panelists A to E evaluated that the sourness was stronger than that of sample 11.
Regarding the feeling of touch on the tongue of sample 9, four of the five panelists A to E evaluated that sample 9 had better touch on the tongue than sample 12. Further, with respect to the sourness of sample 9, all of the five panelists A to E evaluated that the sourness was stronger than that of sample 12.
From these results, it was found that by adding isomaltodextrin instead of indigestible dextrin to the jelly beverage, it was possible to improve the feel on the tongue and to suppress the decrease in acidity.

Claims (5)

containing a gelling agent and isomaltodextrin,
The isomaltodextrin content is 0.08 g / L or more,
A jelly beverage having a viscosity of 150 mPa·s or more and 600 mPa·s or less at 25°C. 2. The jelly beverage according to claim 1, wherein the gelling agent is one selected from gellan gum, xanthan gum, and locust bean gum, or a combination of two or more gel-forming agents. 3. The jelly beverage according to claim 1, wherein the isomaltodextrin content is 5.00 g/L or less. A jelly beverage comprising a step of containing a gelling agent and isomaltodextrin, the content of the isomaltodextrin being 0.08 g/L or more, and the viscosity at 25° C. being 150 mPa·s or more and 600 mPa·s or less. Production method. A method for improving the texture of a jelly beverage, comprising:
The jelly beverage contains a gelling agent and isomaltodextrin, the content of the isomaltodextrin is 0.08 g/L or more, and the viscosity at 25° C. is 150 mPa s or more and 600 mPa s or less. How to improve.