JPH04121175A - Preparation of gelatinous drink - Google Patents

Abstract

PURPOSE:To obtain the subject drink which can be changed to a state easily flowable from a vessel when shaken by filling a raw material solution of a drink containing a gelatinizing agent into a transparent vessel such as bottle and sealing the vessel with a cap. CONSTITUTION:A raw material solution of a drink containing a gelatinizing agent is filled in a transparent vessel such as bottle and sealed with a cap to obtain the objective drink consisting of a gelatinous drink having a breaking stress of 40-70g (measured at 5 deg.C using a plunger having a diameter of 20mm) and filled in the transparent vessel such as bottle at a void of 10-18%. Preferably, the transparent vessel is sterilized with steam or alcohol spray after filling the drink and sealed with a cap.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a gel-like beverage filled in a transparent container such as a bottle, and the gel-like beverage can easily flow out of the container by shaking the container. It concerns a method of manufacturing beverages.

BACKGROUND OF THE INVENTION Gel foods such as jelly and pudding are produced by cooling and gelling a raw material solution containing a gelling agent.

However, in the gel-like foods known from these conventional techniques, the gel retains a certain shape and does not exhibit fluidity even when lightly shaken. Therefore, spoons are used when eating.

A new method has been proposed for eating gel-like foods, which used to be eaten using a spoon, without using a spoon.

In this method (Japanese Patent Publication No. 64-6741), the hardness of the gelled food is measured using a rheometer with a 101111 plunger and the hardness is 20 to 1309. This made it possible to ingest by suction.

However, in order to consume this gel-like food, a straw is required, and it is not possible to directly consume the gel-like food packaged in a container like a drink.

When the raw material solution of this gel-like food is filled into a container such as a transparent bottle and becomes a gel, the gel will not be broken even if it is shaken strongly, and since it is solidified, it will not show fluidity and can be drunk directly. I couldn't do anything.

In other words, raw material solutions for gel-like foods are usually sealed to prevent the contamination and proliferation of bacteria, or when the raw material solution is filled into a container and the container is capped, bacteria or bacteria may adhere to the back of the cap. To prevent this, the heated raw material solution is filled into the low cup of the container, and the back side of the sealed stopper is placed in contact with the heated raw material solution, so that the heat sterilizes the raw material. Therefore, in a gel-like food in a container filled in this way, there is almost no gap between the top surface of the gel-like food and the stopper, and even if there is a gap, it is only a small gap created by cooling. According to human measurements, the porosity is at most 5.
It was around 8%.

Problems to be Solved by the Invention According to the knowledge obtained by the inventors of this invention, if the gap on the top surface of the container is small, even if a gel-like food with weak gel strength is used, shaking the container will cause the gel to break down. state or not destroyed;
It stuck to the container and showed no fluidity. However, if the gel is filled with a gel whose strength is below a certain level and has a porosity above a certain limit, the gel will be broken and crushed into small pieces by shaking it gently, and it will become fluid and drinkable. I was able to make it into a state.

If the porosity is increased in this way, there is a risk that bacteria adhering to the back side of the stopper will grow. Therefore, the bottle was sterilized by heating, filled with a still-hot raw material solution, sealed with a stopper, and then turned upside down so that the back side of the stopper came into contact with the heated raw material solution.

However, even if the bottle is turned upside down, small air bubbles can sometimes remain on the back of the stopper, creating areas that do not come into contact with the raw material solution, and if bacteria or other bacteria adhere to these areas, there is a possibility that they will grow. In addition, even if the machine stops for a few seconds to several minutes due to a manufacturing problem, the temperature of the raw material solution filled in the container may drop and the sterilization may not be sufficient, which can cause problems especially in the winter. there were.

In this invention, the gel is broken down by a light shake and is crushed into small pieces, exhibiting fluidity and making it drinkable. The gel is then filled into a transparent container such as a bottle to produce a gel-like beverage. Furthermore, the purpose is to remove bacteria that may have adhered to the back side of the stopper, thereby preventing problems caused by the proliferation of bacteria.

Means for Solving the Problems The present invention involves filling a transparent container such as a bottle with a raw material solution for a beverage containing a gelling agent so that the porosity becomes 10 to 18%, and sealing the container with a stopper. The breaking stress at 5℃ measured with a plunger with a diameter of 20+ am is 40~
The present invention relates to a method for producing a gel-like beverage, in which 70 g of the gel-like beverage is filled in a transparent container such as a bottle. Furthermore, the present invention relates to a method for producing a gel-like beverage, in which the stopper is sterilized by spraying steam or alcohol (ethyl alcohol in this invention) before sealing with the stopper.

The gelling agent used in this invention may be one that forms a gel when heated and dissolved in the raw material solution and cooled, and the breaking stress of the resulting gel at 5°C is 40 to 70 g when measured with a 20xx plunger. Use a single gelling agent or a combination of gelling agents to achieve the desired results. Incidentally, at this time, a thickener, a gum substance, etc. may be added as necessary.

As such gelling agents, thickeners, and gummy substances, known ones such as carrageenan, locust bean cum, guar gum, sclero gum, tara gum, tamarind seed gum, tragacanth gum, farcellan, pullulan, pectin, and agar can be used.

Beverage raw material solution refers to a solution that can be consumed as a beverage as it is, and includes fruit drinks such as orange, lemon, grape, and apple, beverages such as coffee, cocoa, tea, and cola, and dairy drinks such as yogurt and fermented milk. Any raw material solution for beverages such as beverages can be used.

The amount of gelling agent added to such a raw material solution depends on the type of gelling agent, the presence or absence and type of cam material used together, and the pH of the raw material solution.
It may differ depending on the coexisting components such as metal ions, etc., but the breaking stress of the gel when heated and melted and then cooled to form a gel is 2.
Add an amount of 40 to 709 when measured with a 0111 plunger.

As seen in the test examples, if the breaking stress is lower than this range, the jelly feeling will be poor and the texture will be nectar-like and slimy. Furthermore, if the breaking stress is greater than this range, the gel will have a jelly-like feel or will not be easily broken by simply shaking the container and will not exhibit fluidity, making it difficult to drink.

Next, the material solution containing the gelling agent is filled into a transparent container such as a bottle so that the porosity becomes 10 to 18% when gelled.

Porosity is important in making gel-like beverages fluid and drinkable by shaking the container, and as shown in the test example, if it is less than 10%, the gel will not break just by shaking the container. , it has no fluidity and is difficult to drink. Also, if it exceeds 18%, the void in the container will become larger and you will feel that the amount contained is less.
It gives a bad impression when you look at it.

The opening of a transparent container such as a bottle filled with the raw material solution is sealed with a stopper.

At this time, it is desirable to use a plug that has been sterilized by spraying with alcohol or steam.

Even if the stopper is handled with care, there is a high possibility that spores and other microorganisms that float in the air or fall before the container is sealed after manufacture will adhere to the stopper. It is possible that they will breed and cause trouble. In particular, when the porosity is large, it is observed that the raw material solution that is filled in the container survives without being sterilized by the heat of the raw material solution, which may cause an accident. Therefore, before sealing the container, it is desirable to spray alcohol or a solution thereof, steam, etc. on the stopper, especially on the back surface, to sterilize attached microorganisms. The sterilized stopper should be immediately sealed on the container to prevent microorganisms from re-adhering.

In addition, transparent containers such as poured Pinot should be turned upside down to sterilize any microorganisms that may remain on the top of the container or on the back of the stopper. Good too. At this time, do not vibrate the bottle containing the beverage raw material solution to remove air bubbles attached to the back of the stopper.
It is desirable that the back side of the stopper be in complete contact with the hot beverage solution.

The raw material solution for a beverage, which is filled into a transparent container such as a bottle and sealed with a stopper, is cooled with cold water or the like, and if necessary, stored in a refrigerator or the like, and the raw material solution is gelled to form a gel-like beverage.

Note that if the bottle is turned upside down to sterilize microorganisms attached to the top of the container or the back of the stopper, the bottle should be returned to its normal state before cooling.

Example I B x 3.2 parts of 65 degree Valencia orange juice, B
x, 2.0 parts of Satsuma mandarin juice at 54 degrees, 17.0 parts of high fructose sugar (moisture 25%), 0.4 parts of citric acid, 0.14 parts of sodium citrate, 012 parts of copper carrageenan,
Add water to 0.08 parts of locust bean gum, 0.1 part of fragrance, and 0.05 parts of vitamin C to make 100 parts.The dissolved beverage raw material solution is heated and sterilized using a plate heater at 95℃, leaving it hot without cooling. The mixture was filled into a 1881Q bottle, sealed with a stopper that had been sprayed with steam and sterilized, and then cooled with cold water to form a gel-like beverage in a bottle.

This gel-like beverage contained a gelled beverage in a bottle, and the porosity of the bottle was 12.0%. Further, the breaking stress of this gel at 5° C. was measured using a 20zz plunger, and the result was 609.

When shaken several times, the gel-like drink contained in the bottle was broken, showing fluidity, and had a pleasant jelly-like texture when drunk.

Example 2 4.0 parts of 6-fold concentrated carrot concentrate, 260 parts of Bx, 55 degree tomato extract, 2.0 parts of Bx, 50i rhinoceros juice.
0 parts, Bx, 20 parts of pineapple juice at 55 degrees, Bx,
40% lemon juice 1.0 parts, citric acid 0.05 parts, vitamins 0005 parts, agar 02 parts, copper carrageenan 0408 parts, locust bean gum 0.1 parts, fragrance 0
．． Add water to 06 parts to make 100 parts, heat sterilize the dissolved beverage raw material solution with a plate heater at 95°C, fill it into a 188xQ bottle while hot without cooling, seal it with a stopper, then turn it upside down and stopper it. After leaving the bottle in contact with the still hot beverage solution filled in the bottle on the back side for about 5 minutes, the bottle was returned to its normal state and cooled with cold water to form a gel-like drink in the bottle.

This gel-like beverage contained a gelled beverage in a bottle, and the porosity of the bottle was 12.8%. Further, the breaking stress of this gel at 5° C. was measured using a 20 part m plunger, and the result was 58 g.

When shaken several times, the gel-like drink contained in the bottle was broken, showing fluidity, and had a pleasant jelly-like texture when drunk.

Example 3 400 parts of Brazilian coffee charcoal coffee bean extract, 1813 parts of sand, 0.08 parts of copper carrageenan, 0.06 parts of locust bean gum, 0.04 parts of potassium chloride and 0.04 parts of potassium chloride were mixed with raw materials to make 100 parts. 12 times the raw material solution
After heating and sterilizing with a plate heater at 5°C, cool to 95°C, fill in 188xQ bottles, spray with 60% ethyl alcohol solution, seal with sterilized stoppers, cool with cold water, and place in bottles. A gel-like beverage was obtained.

This gel-like beverage contained a gelled beverage in a bottle, and the porosity of the bottle was 131%. Further, the breaking stress of this gel at 5° C. was measured using a plunger with a shoulder of 201, and the result was 63.

Test Example 188xQ bottles were filled with different amounts of beverage raw material solutions containing different concentrations of gelling agents, sealed with stoppers, cooled, and placed into bottles with gel strength and porosity. Made a gel-like drink.

The strength of the gel in each bottle was determined by the breaking stress and the texture when drinking, and the fluidity was determined by the ease with which it came out when the bottle was shaken and opened. It became so.

Table 1 Measurement results of hardness and fluidity Shake the bottle 5 times, open the bottle, and drink it. ◎ indicates that the fluidity is not difficult to drink, and O indicates that it is drinkable but has some difficulty in fluidity.
1. Poor fluidity and undrinkability are indicated by an X.

In addition, the texture is determined by shaking a gel-like drink in a bottle five times and opening it to show the texture when drinking it; however, for drinks with poor fluidity, shake even more strongly after opening the bottle to make it ready to drink. Then I drank it.

The ease with which it comes out of the bottle and the texture were evaluated by eight panelists.
A sensory test was conducted and the fluidity was evaluated as 3 points for drinkable without any problem when opened, 2 points for drinkable but difficult (difficult to drink), and 1 point for non-drinkable, and the average was 1.4 or less x 115 ~
2.4 is coded as ○, and 2.5 or above is coded as ◎. Regarding the texture, 5 points are given to those with a strong jelly-like texture, such as dessert jelly, and 1 point is given to those with no jelly-like texture, such as drinks. The test was conducted using a 5-point scale, with other opinions noted at the same time. As a result, the average scores for breaking stress and texture were proportional, and the higher the breaking stress, the higher the score for texture.

The breaking stress was measured using a rheometer at 5°C using a plunger with a diameter of 20 x z, and was determined by applying force with the plunger from the surface of the gel-like food and the load at which the gel structure was destroyed. .

Note that, as seen in the comparative examples, the breaking stress is proportional to the area of the bran layer used. Therefore, for example, in Japanese Patent Publication No. 64-6741, the hardness (this is the same as the breaking stress) measured using a 7-year blank with a diameter of 10+u+ is 2.
0-130g, but this value is 4 times the area for a 20xm plunger, so (20X4=)80
This means that a load of ~(130×4−)520 g was applied to the gel, which is a stronger gel than the gel beverage of the present invention.

In addition, the BF (gel breaking strength - breaking stress) of Desert Gel described in Test-1 of Japanese Patent Publication No. 1977-7785 measured with a 0845-inch plunger was 85 to 252 g.
(73.5~21 when converted to a 20tx plunger)
809), it is known that the breaking stress of a normal gel-like food product measured with a 20jLI+ plunger is 709 or higher.

Comparative Example The breaking stress of currently commercially available chilled celery at 5°C was measured using a plunger with diameters of 10xx and 20s+y. The results are as shown in Table 2. The load is approximately 4 of the load measured with a plunger with a diameter of 10xx.
It was twice as much as the theoretical value.

Claims (2)

[Claims] (1) By filling a beverage raw material solution containing a gelling agent into a transparent container such as a bottle and sealing it with a stopper,
A gel-like beverage with a breaking stress of 40 to 70 g at 5°C measured with a 0 mm plunger is packed into a transparent container such as a bottle so that the porosity is 10 to 18%. Method for producing gel-like beverages. (2) Fill a transparent container such as a bottle with a raw material solution for a beverage containing a gelling agent, and then seal it with a stopper that has been sterilized by spraying with steam or alcohol.
A transparent container such as a bottle is filled with a gel-like beverage having a breaking stress of 40 to 70 g at 5°C measured with a mm plunger so as to have a porosity of 10 to 18%. Method for producing gel-like beverages.