JPH03228653A - Method for gelatinizing beverage and gelling agent used therefor - Google Patents

Abstract

PURPOSE:To gelatinize a beverage into the form of jelly without applying heat by adding a sol composed of natural polysaccharides and an agent capable of sustainedly releasing polyvalent cations to the beverage, allowing the obtained mixture to stand and rapidly gelatinizing the resultant beverage. CONSTITUTION:To 100 pts.wt. beverage, is added a concentrated solution containing 3-8wt.% natural polysaccharides (e.g. sodium alginate) in an amount of 0.2-5 pts.wt. expressed in terms of the natural polysaccharides. An agent, composed of 0.05-0.5wt.% CaCO3 and 0.01-0.2wt.% NaHCO3 and capable of sustainedly releasing polyvalent cations is then added thereto to rapidly gelatinize the beverage without heating.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is a method for removing agent A and adding agent B to various beverages such as various juices, tea, coffee, lemon tea, carbonated drinks, beer, cider, and colas. The present invention relates to a method of instantly gelling into a jelly by only stirring without heating, and a gelling agent used therein.

[Prior Art] Jelly such as fruit jelly and coffee celery has a pleasant texture, a refreshing feeling, and can provide a moderate feeling of fullness, so the demand for jelly is increasing.

Conventionally, to produce these jellies, natural polysaccharides such as carrageenan and agar, or proteins such as gelatin are swollen in water, heated and dissolved, and then beverages such as juice and coffee are added to make them slightly thicker. It was then left to cool and solidify.

[Problem to be solved by the invention]

However, in the conventional method, the kelizing agent is heated and then allowed to cool, which not only requires time but also causes swelling and
In addition to heating and dissolving time, sufficient cooling time is required, and it has been impossible to produce jelly foods on the spot without prior preparation. If it were possible to make jelly food from the beverages on hand without first heating them, it would lead to labor savings in housework and the diversification of food products, so such technology was in demand.

(Means for Solving the Problems) The present invention aims to solve the above problems, and consists of a drug that gradually releases polyvalent cations such as calcium ions after adding a sol made of natural polysaccharides to a beverage. It is characterized by adding and mixing and rapidly gelling it by leaving it to stand without heating.
The method is characterized by using an agent A in which an acid is dissolved as required and an agent B containing calcium carbonate and an alkali metal bicarbonate as necessary.

Examples of the natural polysaccharide in the present invention include gums such as pectin, carrageenan, locust bean gum, xanthan gum, alginic acid, sodium alginate, and agar, and one or more of these may be used. The amount used is 0.2 to 5 parts by weight, preferably 0.5 to 3 parts by weight, per 100 parts by weight of the beverage.

These natural polysaccharides are not added to drinks as they are, but are added as a concentrated solution of about 3 to 8% by weight, Agent A.

It is preferable to further add sucrose to agent A. If the beverage to be made into a jelly is acidic, such as juice, lemon tea, or carbonated drinks, it is sufficient to use agent A, which is made of natural polysaccharides and sucrose, but if the beverage is neutral, such as black tea, citric acid It is preferable to add acids such as , tartaric acid, malic acid, etc. A small amount of acid is sufficient, and even when used in acidic beverages such as fruit juice, agent A to which acid has been added may be used.

Agent B uses a drug that gradually releases polyvalent cations. Multivalent cations include calcium ions, magnesium ions, aluminum ions, etc., but calcium ions are common. When the natural polysaccharide is alginic acid or sodium alginate, trivalent or higher cations such as aluminum ions can also be used.

For example, calcium lactate is water-soluble and releases calcium ions all at once, but it can be solidified with an excipient with a slow dissolution rate, or incorporated into an encapsulating agent such as cyclodextrin to encapsulate calcium ions. control the rate of release of Alternatively, calcium carbonate and an alkali metal bicarbonate such as sodium hydrogen carbonate or potassium hydrogen carbonate may be added. In this case, in the presence of acid added to Part A or present in the drink, insoluble calcium carbonate gradually dissolves while releasing carbon dioxide gas, and these calcium ions gel the natural polyml.

When the beverage to be gelled is a carbonated beverage that already contains carbon dioxide gas, it is not necessary to add alkali metal bicarbonate.

When using a drug that releases polyvalent cations all at once, such as calcium lactate, the gelation reaction proceeds too rapidly.
Local gelation occurs and the structure becomes non-uniform, making it impossible to obtain a desirable jelly-like food.

The amount of Agent B used varies depending on the type of agent that gradually releases polyvalent cations, but when using a combination of calcium carbonate and sodium bicarbonate, 0.00% calcium carbonate per 100 parts by weight of the beverage. 0.05 to 0.5% by weight, preferably 0.1 to 0.2% by weight, and sodium or potassium hydrogen carbonate at 0.01 to 0.2% by weight, preferably 0.02 to 0.06% by weight. be. Further, the ratio of calcium carbonate to sodium hydrogen carbonate is 6:1 to 3:1.

Note that if sucrose or other sugar is added to agent B, the taste of the produced jelly will be further improved.

[Function] According to the present invention, firstly, the Nectarium Ii is dissolved in the beverage and stirred to make it homogeneous. After that, polyvalent cations are supplied to gel the natural fertilization group Ii to make a jelly-like food.
If polyvalent cations were supplied all at once, the jelly-like food would not form a uniform layer, and a thick gelatinous part would occur, making it impossible to put it into practical use. By adding and mixing the drug to be released, gelation of the natural polysaccharide by polyvalent cations such as calcium ions proceeds slowly, and a uniform jelly layer can be obtained. Examples of drugs that gradually release polyvalent cations include calcium carbonate mixed with bicarbonate of an alkali metal, or drugs treated to gradually dissolve water-soluble polyvalent metal salts such as calcium lactate. use.

[Example] 100% orange juice chilled in the refrigerator
0 parts by weight was placed in a glass container, 20 parts by weight of agent A was poured into the container, and the mixture was thoroughly mixed. Next, 5 parts by weight of agent B was added and mixed slowly, and the juice gradually became viscous within a few minutes.
It turned into a jelly-like food containing fine bubbles. This jelly could be directly served in a glass container as a jelly food for dessert.

The formulation of agent A in this example is: LM-pectin 5.0 parts by weight citric acid
0.3 Weight part 蔵I! 10.0 parts by weight water 84.7 parts by weight.

The formulation of agent B was 3.0 parts by weight of calcium carbonate, 0.8 parts by weight of sodium bicarbonate, and 96.2 parts by weight of high-fructose sugar solution.

[Effects of the Invention] According to the present invention, it has become easy to gel various beverages into jelly without immediately applying heat, and it has become possible to easily make jelly at home.

Claims (5)

[Claims] (1) A beverage characterized by adding a sol made of natural polysaccharides to a beverage, then adding and mixing a drug that gradually releases polyvalent cations, and leaving the mixture without heating to rapidly gel. gelation method. (2) The method for gelling a beverage according to claim 1, wherein the polyvalent cation is a calcium ion. (3) A gelling agent for beverages consisting of agent A in which a natural polysaccharide is dissolved and agent B containing calcium carbonate. (4) A gelling agent for beverages consisting of agent A in which a natural polysaccharide is dissolved and agent B containing calcium carbonate and bicarbonate of an alkali metal. (5) Claim 3, characterized in that an acid is added to agent A.
A gelling agent for beverages according to item 1 or 4.