JPH01257449A - Gel-containing drink - Google Patents
Gel-containing drinkInfo
- Publication number
- JPH01257449A JPH01257449A JP63084989A JP8498988A JPH01257449A JP H01257449 A JPH01257449 A JP H01257449A JP 63084989 A JP63084989 A JP 63084989A JP 8498988 A JP8498988 A JP 8498988A JP H01257449 A JPH01257449 A JP H01257449A
- Authority
- JP
- Japan
- Prior art keywords
- gel
- pectin
- parts
- injection solution
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000499 gel Substances 0.000 claims abstract description 67
- 235000010987 pectin Nutrition 0.000 claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 22
- 229920001277 pectin Polymers 0.000 claims abstract description 22
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 11
- 229920001817 Agar Polymers 0.000 claims abstract description 10
- 239000008272 agar Substances 0.000 claims abstract description 8
- 235000010419 agar Nutrition 0.000 claims abstract description 8
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 4
- 229920000615 alginic acid Polymers 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229940072056 alginate Drugs 0.000 claims abstract description 3
- 229920001525 carrageenan Polymers 0.000 claims abstract description 3
- 239000007924 injection Substances 0.000 claims description 31
- 238000002347 injection Methods 0.000 claims description 31
- 239000000243 solution Substances 0.000 claims description 28
- 235000013361 beverage Nutrition 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 239000003349 gelling agent Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 229910052751 metal Inorganic materials 0.000 claims description 2
- 239000002184 metal Substances 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 239000003921 oil Substances 0.000 abstract description 18
- 239000003925 fat Substances 0.000 abstract description 9
- 230000002378 acidificating effect Effects 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000005484 gravity Effects 0.000 description 6
- 239000006185 dispersion Substances 0.000 description 5
- 239000003086 colorant Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- LLSDKQJKOVVTOJ-UHFFFAOYSA-L calcium chloride dihydrate Chemical compound O.O.[Cl-].[Cl-].[Ca+2] LLSDKQJKOVVTOJ-UHFFFAOYSA-L 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- -1 gums Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000003978 infusion fluid Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、ゲル入り飲料に関し、さらに詳しくは油脂を
含ませた任意の形状を有するゲルをＬＭペクチンとカル
シウム塩を溶解させた注入液中に均一に分散させるゲル
入り飲料に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a gel-containing beverage, and more specifically, the present invention relates to a gel-containing beverage, and more specifically, the present invention relates to a gel-containing beverage. This invention relates to gel-containing beverages that are uniformly dispersed in the gel.
従来から、寒天、カラギーナン、ペクチンなどのゲル化
剤の単独または混合物を使用したゲル、あるいはアルギ
ン酸塩、ＬＭペクチンの単独または混合物と多価金属塩
の反応で得られたゲルを含む飲料として特公昭８１−２
３９８８号公報、特開昭８２−２０５７７１号公報に開
示されたものが知られている。Traditionally, Tokkosho has been known as a beverage containing a gel using gelling agents such as agar, carrageenan, and pectin alone or in a mixture, or a gel obtained by reacting alginate, LM pectin alone or in a mixture with a polyvalent metal salt. 81-2
Those disclosed in Japanese Patent Application Laid-open No. 3988 and Japanese Patent Application Laid-Open No. 82-205771 are known.
しかるに前者は、注入液に寒天を溶解させることによっ
て該注入液中にゲルを均一に分散させるものであるが、
当該飲料をガラスなどの透明な容器に入れた場合に注入
液が濁る、あるいは注入液中に溶解させた寒天が容器の
内壁に付着する等して外観上好ましくない問題を有して
おり、さらに寒天が酸性条件下で加熱に対し不安定であ
ることからこの点にも問題を残している。また後者は、
ゲルと注入液の糖度と果汁率を等しくすることによって
ゲルを浮遊させるものであるが、長時間放置した場合の
沈降を阻止し得ない等の問題がある。However, in the former method, the gel is uniformly dispersed in the injection solution by dissolving agar in the injection solution.
When the beverage is placed in a transparent container such as glass, the injected liquid becomes cloudy, or the agar dissolved in the injected liquid adheres to the inner wall of the container, resulting in unfavorable appearance. This problem also remains because agar is unstable to heating under acidic conditions. Also, the latter is
Although the gel is made to float by equalizing the sugar content and fruit juice percentage of the gel and the infusion solution, it has problems such as not being able to prevent sedimentation if left for a long time.
本発明は以上の点に鑑み、上記従来技術にみられる問題
を解消し、ゲルを沈降させることなく注入液中に均一に
分散させ、しかも外観を損なうことなくその状態を長期
間保つことが可能なゲル入り飲料を提供することを目的
とする。In view of the above points, the present invention solves the problems seen in the above-mentioned conventional technology, and enables the gel to be uniformly dispersed in the injection solution without sedimentation, and to maintain this state for a long period of time without damaging the appearance. The purpose is to provide gel-containing beverages that are easy to use.
〔課題を解決するための手段および作用〕本発明者らは
、上記問題点を解決するために鋭意研究を重ねた結果、
ゲルに油脂、好ましくは粉末油脂を添加し同時に注入液
にＬＭペクチンとカルシウム塩を溶解させることが、ゲ
ルを注入液中に均一に分散させ、外観上の問題をすべて
解消し、しかも長期間の保存にも耐えうるゲル入り飲料
をつくるのに有効であることを見い出し、本発明を完成
するに至った。[Means and effects for solving the problem] As a result of extensive research by the present inventors to solve the above problems,
Adding an oil, preferably a powdered oil, to the gel and at the same time dissolving LM pectin and calcium salts in the injection solution will ensure that the gel is uniformly dispersed in the injection solution, eliminates all appearance problems, and has a long-lasting effect. They discovered that this method is effective in producing gel-containing beverages that can withstand storage, and have completed the present invention.
本発明におけるゲルは、特許請求の範囲第２項に掲げた
ゲル化剤、水、糖類、ガム類、着色料等からなり、これ
らの混合物がゾル状の段階にある時にゲル１００部に対
し油脂、好ましくは粉末油脂を油脂分として１．Ｑ〜５
．０部含ませた後、常法によってゲル化させたものであ
る。また注入液は、水、糖類、果汁、有機酸類およびそ
の塩類、着色料、香料、洋酒等からなり、注入液１００
部に対しＬＭペクチンを０．０３〜０．２０部、カルシ
ウム塩をカルシウムとして０．００２〜０．０４５部当
量の両方を溶解させたものである０本発明に係るゲル入
り飲料は、上記の方法によって得られたゲルと注入液を
同時に用いることにより得られるものである。The gel in the present invention consists of the gelling agent listed in claim 2, water, sugars, gums, colorants, etc. When the mixture is in the sol state, oil and fat are added to 100 parts of the gel. , preferably powdered oil and fat as the oil and fat content: 1. Q~5
．． After adding 0 parts, it was gelled by a conventional method. The injection solution consists of water, sugars, fruit juice, organic acids and their salts, colorants, fragrances, Western liquor, etc.
The gel-containing beverage according to the present invention is obtained by dissolving both 0.03 to 0.20 parts of LM pectin and 0.002 to 0.045 parts of calcium salt equivalent to 0.0 parts of LM pectin. It is obtained by simultaneously using the gel obtained by the method and the injection solution.
一般に、注入液中におけるゲルの浮沈は、ゲルと注入液
との比重によるところが大きいと考えられる０通常のゲ
ルや注入液の比重を調整するには、簡便な方法としてそ
れらの可溶性固形分（−般的な表現として屈折計示度、
または単に示度という）で調整する方法がある。しかし
、この方法では経時的に、しかも短期間のうちにゲルと
注入液との示度が等しくなって注入液より密度が大きい
不溶性の部分を持つゲルの全体の比重が注入液の比重よ
り大きくなり、結果的にゲルは沈降してしまう、そこで
ゲルに油脂を含ませ、ゲルの比重を調整することを試み
たところ、ゲルの示度と注入液の示度が等しくなっても
ゲルを注入液中で均一に分散させておくことが可能であ
ることを知り得た。しかし、この方法だけでは製品の温
度を大きく変化させたような場合に注入液中におけるゲ
ルの分散状態が容易に壊れるという問題が残り、実用化
には今−歩の研究を要した。そこでさらに検討した結果
、ゲルに油脂を含ませると同時に注入液にＬＭペクチン
とカルシウム塩を適量溶解することにより、冷蔵におい
てもまた常温においても注入液に粘性を持たせることな
く注入液全体にゲルが均一に分散し、しかも酸性下での
加熱に対しても強く、長期間の保存においても安定した
製品となることを見い出した０本発明におけるゲルに対
する油脂の添加量はゲル１００部に対し１．０〜５．０
部とするのが好ましい、けだし１．０部未満とした場合
、ゲルは沈降しやすくなって本来のゲルの均一分散とい
う目的を達成するものではなくなり、反対に５．０部以
上とした場合にはゲルの食感や風味等が損なわれるきら
いがある。また注入液１００部に対するＬＭペクチンと
カルシウム塩の添加量は、ＬＭペクチンを０．０３〜０
．２０部、カルシウム塩をカルシウムとして０．００２
〜０．０４５部当量とするのが好ましく、この範囲外で
は品温の変化によってゲルの分散状態が不安定となる、
または注入液が濁る、粘性が出る、カルシウム由来の味
がするなどして本来のゲルの均一分散という目的、ある
いは清涼飲料としての目的を達成することが不可能とな
るおそれがある１本発明において、注入液に溶解させた
ＬＭペクチンおよびカルシウム塩が分散しているゲルに
およぼす作用効果については、注入液の粘性が低く飲料
として適当なものであることから、ＬＭペクチンとカル
シウム塩とのゲル化による物理的な作用によるものでは
ないと考えられるが詳細については不明である。またゲ
ルに添加した油脂についてはゲルの沈降を抑える効果が
あるが、これは油脂によってゲルの不溶性の部分の比重
が小さくなるためと思われる。In general, the floating and sinking of a gel in an injection solution is thought to be largely due to the specific gravity of the gel and the injection solution.0 To adjust the specific gravity of a normal gel or injection solution, a simple method is to use their soluble solid content (- As a general expression, refractometer reading,
There is a method of adjusting the reading (or simply reading). However, with this method, over time and in a short period of time, the readings of the gel and the injection solution become equal, and the overall specific gravity of the gel, which has an insoluble part that is denser than the injection solution, becomes larger than the specific gravity of the injection solution. As a result, the gel would settle.When we tried to adjust the specific gravity of the gel by adding oil to the gel, we found that even if the reading of the gel and the reading of the injection solution became equal, the gel could not be injected. It was found that it is possible to uniformly disperse it in a liquid. However, with this method alone, there remains the problem that the dispersion state of the gel in the injection solution easily breaks down when the temperature of the product changes significantly, and further research was required before it could be put to practical use. As a result of further investigation, we found that by incorporating oil into the gel and at the same time dissolving appropriate amounts of LM pectin and calcium salts in the injection solution, the entire injection solution could be gelled without making the injection solution viscous even when refrigerated or at room temperature. We have found that the product is uniformly dispersed, is resistant to heating under acidic conditions, and is stable even during long-term storage.The amount of oil and fat added to the gel in the present invention is 1 part per 100 parts of gel. .0~5.0
If the amount is less than 1.0 parts, the gel will tend to settle and the original purpose of uniform dispersion of the gel will not be achieved; on the other hand, if the amount is 5.0 parts or more, There is a tendency for the texture and flavor of the gel to be impaired. In addition, the amount of LM pectin and calcium salt added to 100 parts of injection solution is 0.03 to 0.
．． 20 parts, calcium salt 0.002 as calcium
It is preferable that the amount is 0.045 part equivalent; outside this range, the dispersion state of the gel will become unstable due to changes in product temperature.
In the present invention, the injection solution may become cloudy, viscous, or have a taste derived from calcium, making it impossible to achieve the original purpose of uniformly dispersing the gel or as a soft drink. Regarding the action and effect on the gel in which LM pectin and calcium salt dissolved in the injection solution are dispersed, since the viscosity of the injection solution is low and suitable as a drink, the gelation of LM pectin and calcium salt is considered. It is thought that this is not due to a physical effect, but the details are unknown. Furthermore, the fats and oils added to the gel have the effect of suppressing the sedimentation of the gel, which is thought to be because the fats and oils reduce the specific gravity of the insoluble portion of the gel.
つぎに本発明の実施例を示す。 Next, examples of the present invention will be shown.
−１，ゲル 番
（ゲル配合）
粉末寒天 １．００部
砂 糖
８．００％粉末油脂 ３．８０％
ｉｏｏ、ｏｏ％
（粉末油脂は油脂分７０％含有のもの）（注入液配合）
砂 糖
１１．５０％ＬＭペクチン ０．１
２％塩化カルシウム（２水和物） Ｏ，ＯＳ％
クエン酸 ０．４７％クエン酸ナトリ
ウム ０．２２％１１５濃縮オレンジ果汁
１．００％着 色 料
０．０２部香 料
０．０７％ｔｏｏ
、ｏｏ％
（ＬＭペクチンは三晶ゲニュペクチンＬＭ８４ＡＳｌ）
上記配合にて加熱溶解した寒天溶液を冷却固化した後、
５層■角に細断し、この寒天ゲル４０ｇと注入液１５０
ｇを２００＋ｃｌビンに入れて密栓し、加熱殺菌（８
０℃、３０分）し、冷却して製品とした。得られた製品
はＪ寒天ゲルが注入液中で均一に分散した清涼感のある
飲料であった。またこれを６力月間保存してもゲルの分
散状態は冷蔵においても室温においても製造直後と変ら
ず良好であった。-1, Gel number (gel combination) Powdered agar 1.00 parts Sugar
8.00% powdered oil 3.80% ioo, oo% (powdered oil contains 70% fat and oil) (contains injection liquid) Sugar Sugar
11.50% LM pectin 0.1
2% Calcium chloride (dihydrate) O, OS%
Citric acid 0.47% Sodium citrate 0.22% 115 concentrated orange juice 1.00% Coloring agent
0.02 parts fragrance
0.07% too
,oo% (LM pectin is tricrystalline pectin LM84ASl)
After cooling and solidifying the agar solution heated and dissolved in the above formulation,
5 layers ■ Shred into squares, add 40 g of this agar gel and 150 g of injection liquid.
Put g into a 200+cl bottle, seal it tightly, and heat sterilize it (8
0° C. for 30 minutes) and cooled to obtain a product. The resulting product was a refreshing beverage in which J agar gel was uniformly dispersed in the injection solution. Furthermore, even when this was stored for 6 months, the dispersion state of the gel was as good as immediately after production, both in refrigeration and at room temperature.
−２，アルギン ゲル 番
（ゲル配合）
アルギン酸ナトリウム ０．８０％砂
糖 １１．０
０％粉末油脂 ４．００％
キサンタンガム ０．３０％水
８３．９０％ｔ
ｏｏ、ｏｏ％
（粉末油脂は油脂分７０％含有のもの）上記配合で調製
した溶液を１％塩化カルシウム溶液に滴下して直径７〜
８履■の粒状ゲルを得た。-2, Algin gel number (gel combination) Sodium alginate 0.80% sand
Sugar 11.0
0% powdered oil 4.00% xanthan gum 0.30% water
83.90%t
oo, oo% (Powdered oil contains 70% oil and fat) The solution prepared with the above formulation was dropped into a 1% calcium chloride solution to form a powder with a diameter of 7 to 70%.
8 pieces of granular gel were obtained.
（注入液配合）
砂 糖
１１．００％ＬＭペクチン ０．
１０％塩化カルシウム（２水和物） ０．１２
％クエン酸 ０．５０％クエン酸ナト
リウム ０．２０％着 色 料
０．０５％香
料 ０．１
０％水 ８
７．１１５％１００．００％
（ＬＭペクチンは三晶ゲニュベクチンＬＭ１０２ＡＳ）
上記粒状ゲル４０ｇと注入液１５０ｇを２００ｍＪ１ビ
ンに入れて密栓し、加熱殺菌（８０℃、３０分）し、冷
却して製品とした。得られた製品は実施例１と同じくゲ
ルが注入液中で均一に分散した清涼感のある飲料であっ
た。またこれを６力月間保存してもゲルの分散状態は冷
蔵においても室温においても製造直後と変らず良好であ
った。(Injection liquid combination) Sugar Sugar
11.00% LM pectin 0.
10% Calcium chloride (dihydrate) 0.12
% Citric acid 0.50% Sodium citrate 0.20% Coloring agent
0.05% fragrance
Fee 0.1
0% water 8
7.115%100.00% (LM pectin is tricrystalline genuvectin LM102AS)
40 g of the above granular gel and 150 g of the injection solution were placed in a 200 mJ1 bottle, sealed tightly, heat sterilized (80° C., 30 minutes), and cooled to form a product. The obtained product was a refreshing drink in which the gel was uniformly dispersed in the injection liquid, as in Example 1. Furthermore, even when this was stored for 6 months, the dispersion state of the gel was as good as immediately after production, both in refrigeration and at room temperature.
（発明の効果〕
叙上のように、木発朗によると、注入液全体にゲルが均
一に分散し、しかも注入液は清澄であり、長期間の保存
に酎え、酸性条件下において加熱に対し安定である飲料
を提供することができる。さらにゲルを所望の形状、色
彩または香味に成形、着色または味付けし、透明な容器
に入れて商品とすれば、消費者の視覚に訴える効果が太
き□ く、消費者に飲む、食べる、視るという楽しみを
与える新規な飲料とすることができる。(Effects of the invention) As mentioned above, according to Kishirō, the gel is uniformly dispersed throughout the infusion, and the infusion is clear, can be stored for a long time, and is resistant to heating under acidic conditions. Furthermore, if the gel is molded into a desired shape, color, or flavor, colored or seasoned, and placed in a transparent container as a product, it will have a strong visual effect on consumers. It is possible to create a new beverage that gives consumers the pleasure of drinking, eating, and viewing.
Claims (1)
に油脂を添加し、注入液にＬＭペクチンおよびカルシウ
ム塩を溶解させたことを特徴とするゲル入り飲料。 ２、ゲルが、寒天、カラギーナン、ペクチンなどのゲル
化剤の単独または混合物を使用したもの、あるいはアル
ギン酸塩、ＬＭペクチンの単独または混合物と多価金属
塩との反応を利用したものであることを特徴とする特許
請求の範囲第１項記載のゲル入り飲料。 ３、ゲル１００部に対する油脂の添加量を１．０〜５．
０部としたことを特徴とする特許請求の範囲第１項また
は第２項記載のゲル入り飲料。 ４、注入液１００部に対するＬＭペクチンの添加量を０
．０３〜０．２０部としたことを特徴とする特許請求の
範囲第１項記載のゲル入り飲料。 ５、注入液１００部に対するカルシウム塩の添加量をカ
ルシウムとして０．００２〜０．０４５部当量に相当す
る量としたことを特徴とする特許請求の範囲第１項記載
のゲル入り飲料。[Scope of Claims] 1. A gel-containing beverage having an arbitrary shape, characterized in that oil and fat are added to the gel, and LM pectin and calcium salt are dissolved in the injection liquid. 2. The gel is one that uses a gelling agent such as agar, carrageenan, or pectin alone or in a mixture, or one that utilizes the reaction of alginate, LM pectin alone or in a mixture, and a polyvalent metal salt. A gel-containing beverage according to claim 1. 3. Addition amount of fat and oil to 100 parts of gel is 1.0 to 5.
The gel-containing beverage according to claim 1 or 2, characterized in that the gel-containing beverage contains 0 parts. 4. The amount of LM pectin added to 100 parts of injection solution was 0.
．． The gel-containing beverage according to claim 1, characterized in that the gel-containing beverage contains 0.03 to 0.20 parts. 5. The gel-containing beverage according to claim 1, characterized in that the amount of calcium salt added to 100 parts of the injection solution is equivalent to 0.002 to 0.045 parts of calcium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63084989A JP2707451B2 (en) | 1988-04-08 | 1988-04-08 | Gel drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63084989A JP2707451B2 (en) | 1988-04-08 | 1988-04-08 | Gel drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01257449A true JPH01257449A (en) | 1989-10-13 |
| JP2707451B2 JP2707451B2 (en) | 1998-01-28 |
Family
ID=13846034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63084989A Expired - Fee Related JP2707451B2 (en) | 1988-04-08 | 1988-04-08 | Gel drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2707451B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03277259A (en) * | 1990-03-23 | 1991-12-09 | Sunstar Inc | Jelly-containing drink and preparation of jelly |
| EP1385475A2 (en) * | 2001-04-05 | 2004-02-04 | Societe D'exploitation De Produits Pour Les Industries Chimiques, S.E.P.P.I.C. | Immunity adjuvant containing a complexed metal cation and vaccine containing same |
| JP2013192534A (en) * | 2012-03-22 | 2013-09-30 | Snow Brand Milk Products Co Ltd | Food and method for producing the food |
| JP2017205099A (en) * | 2016-05-17 | 2017-11-24 | 三栄源エフ・エフ・アイ株式会社 | Multilayer beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59173053A (en) * | 1983-03-22 | 1984-09-29 | Morinaga & Co Ltd | Preparation of food and drink containing fat-soluble vitamins |
| JPS6123988A (en) * | 1984-07-12 | 1986-02-01 | Sumitomo Electric Ind Ltd | Photoelectric switch |
-
1988
- 1988-04-08 JP JP63084989A patent/JP2707451B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59173053A (en) * | 1983-03-22 | 1984-09-29 | Morinaga & Co Ltd | Preparation of food and drink containing fat-soluble vitamins |
| JPS6123988A (en) * | 1984-07-12 | 1986-02-01 | Sumitomo Electric Ind Ltd | Photoelectric switch |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03277259A (en) * | 1990-03-23 | 1991-12-09 | Sunstar Inc | Jelly-containing drink and preparation of jelly |
| EP1385475A2 (en) * | 2001-04-05 | 2004-02-04 | Societe D'exploitation De Produits Pour Les Industries Chimiques, S.E.P.P.I.C. | Immunity adjuvant containing a complexed metal cation and vaccine containing same |
| JP2013192534A (en) * | 2012-03-22 | 2013-09-30 | Snow Brand Milk Products Co Ltd | Food and method for producing the food |
| JP2017205099A (en) * | 2016-05-17 | 2017-11-24 | 三栄源エフ・エフ・アイ株式会社 | Multilayer beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2707451B2 (en) | 1998-01-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |