JPH06141824A - New jelly-like beverage - Google Patents

Abstract

PURPOSE:To prepare the subject beverage excellent in shape retention and fluidity and exhibiting a strong granular mouth feeling by using an extract of a devil's tongue as the main raw material, blending an extract of a red algae therewith and further adding a thickener, fruit juice, vegetable juice, a sweetener, an organic acid a flavor, nutritive components, a pigment, etc., thereto. CONSTITUTION:An extract (e.g. glucomannan) of a devil's tongue is used as the main raw material and an extract (carrageenan, etc.) of a red algae is blended therewith. A thickener (e.g. jelly), fruit juice, vegetable juice, a sweetener (e.g. fructose-glucose liquid sugar), an organic acid (e.g. citric acid), a flavor (e.g. orange flavor), nutritive components (e.g. various kinds of vitamins). a pigment, etc., are added to water and mixed as necessary and the resultant mixture is mixed with the above-mentioned mixture, thus producing the objective new jelly-like beverage excellent in shape retention and fluidity, keeping a constant shape, capable of ready and continuous suction through a straw and exhibiting a jelly-like granular mouth feeling.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a novel jelly-like beverage,
More specifically, the present invention relates to a jelly-like beverage having a shape-retaining property, easily generating fluidity, and therefore capable of being sucked with a straw or the like and having a texture of particles.

[0002]

2. Description of the Related Art Gel-like foods, which form a gel with a gelling agent and in which the formed gel maintains a certain shape, are already widely known. Examples include jelly, pudding, etc., but their textures are often smooth agar-like, crumbled, or pasty paste-like, and have a chewy texture. Was not seen.
Recently, a drinkable type of gel-like food has been developed (for example, Japanese Patent Publication No. 64-6741).
The texture was still the physical properties described above. That is, conventional gel food, by the action of a gelling agent or a thickener if necessary, which can be used in food production,
For example, an agar gel, jelly, etc. were formed into a homogeneous gel-like material in which water was retained relatively firmly in the gel structure. The hardness and viscosity of such a gel can be adjusted by the type and concentration of the gelling agent and / or the thickening agent, but it is generally solid and does not easily collapse, and it can be easily crushed by chewing. , Amorphous and lumpy with different sizes, the texture is generally smooth, but in the small lump state, it is a solid solid with a sticky feel. On the other hand, hydrosol such as raw egg white retains water relatively gently and becomes a viscous liquid, so that it cannot maintain a constant shape. In terms of texture, there is no solid feel, and it is a pasty fluid itself.
The sol-like substance becomes the above gel-like substance when the whole is solidified due to heating or the like.

Further, a food in an intermediate region between the gel-like material and the sol-like material is also conceivable. Such food is a kind in which a solid gel part and a liquid sol part are mixed, and in a state where a solid substance and a liquid substance coexist, it also has fluidity, but it is, so to speak, viscous in the liquid. The large or small solids were merely dispersed, and the paste-like feeling could not be wiped off. By the way, such gelled foods are usually filled in various containers such as cups and boxes for commercial distribution, but at the time of filling, the contents are not gelled at a high temperature (60-80 in consideration of working efficiency). ℃ or higher). However, when filling a sterile paper pack with such food to produce a product,
If the temperature of the contents is too high, the sealing strength of the container becomes weak, and problems such as leakage of the contents and contamination of various bacteria will occur at the distribution stage. However, conversely, if the temperature of the contents is too low, gelation occurs, and filling is impossible.

[0004]

In view of the present situation, the present inventors have completed the present invention as a result of intensive studies to develop a novel jelly-like beverage different from conventional jelly foods. That is, an object of the present invention is to provide a novel jelly-like beverage having a shape-retaining property, being easily fluidized by stress, having no sticky or pasty feel, and having a strong grain texture. In addition, it is to develop foods packed in sterile paper packs.

[0005]

The jelly-like beverage of the present invention is mainly composed of an extract obtained from konjac potato, and one or more kinds of extracts obtained from red algae are additionally incorporated in a catching manner. It contains thickeners, fruit juices, vegetable juices, sweeteners, organic acids, flavors, nutrients, colorings, etc. as necessary, has shape retention and fluidity, and has a strong grain texture. It is characterized by being composed of a gel-like material. And the jelly-like beverage, which is solidified into a gel at 15 ° C or higher and lower than 25 ° C, has a pH of 2.0 to 7.0, and a shape retention of 20 to 100% and a jelly strength of 10 under the measurement conditions described later. Those having a specific physical property value of 150 g are preferable. In the present invention,
It is important to use an extract obtained from konjac potato as a specific raw material component and one or more kinds of extracts obtained from red algae in combination. The extract obtained from konjac potato is obtained by water-extracting and drying konjac potato by a conventional method, and contains glucomannan as a main component and sugars, lipids, proteins, ash and the like. In the present invention, it is convenient to use purified glucomannan. Examples of extracts obtained from red algae include carrageenan, agar and galactan. In the present invention, a preferable combination includes a combination of glucomannan and carrageenan.

In order to produce a jelly-like beverage composed of the gel-like product of the present invention using the above-mentioned konjak potato and red algae extracts, the konjak potato extract is mainly used,
Red algae extract must be supplementarily incorporated. Otherwise, the gel-like product obtained is hard and has excellent shape-retaining property, but its texture is not preferable because it loses the graininess and gives a gritty or pasty feel. Furthermore, the mixing ratio of both extracts varies depending on the type and quality, and is not particularly limited as long as the one exhibiting the above-mentioned physical properties of interest can be obtained, but generally, the extraction of konjac potato to the entire raw material is performed. The content is 0.02 to 1.0% by weight (hereinafter the same), and the red alga extract is 0.005 to 0.2%. For example, in the case of a combination of glucomannan and carrageenan, it is preferable to add about 0.05 to 0.5% of glucomannan and about 0.01 to 0.15% of carrageenan. However, in this case, the amount of glucomannan should always be higher than that of carrageenan.
The jelly-like beverage of the present invention is, if necessary, like a conventionally known jelly food of the same kind, a thickener represented by starch, gums, etc., sucrose, granulated sugar, powdered sugar, liquid sugar. In addition to sweeteners such as citric acid, malic acid, lactic acid, nutrients such as organic acids exemplified by tartaric acid, various vitamins and minerals,
Milk, dairy products such as cream, pulp, vegetable juice, eggs, flavors,
There is no problem even if a coloring agent or the like is appropriately added.

Next, the production of the jelly-like beverage of the present invention may be carried out as follows. That is, at room temperature, or under heating and under neutral conditions, one or more kinds of extracts obtained from konjac potato and red algae are added to water, mixed and swollen to obtain a homogeneous aqueous solution. And Next, among the above-mentioned raw material components, a thickener, a sweetener, a flavor, a colorant, etc. are added, and further fruit juice, vegetable juice, acidulant, etc. are mixed to adjust the pH, and then sterilized by heating at 80 to 130 ° C as necessary. Perform processing. Temperature at which contents do not solidify into a gel (25 ° C or higher)
It is cooled to a temperature, filled in an appropriate container, and cooled to a temperature at which the contents gelate. However, when using an aseptic paper pack such as Tetra Pak as the filling container, it is necessary to maintain the temperature of the contents at 25 to 45 ° C. before filling. If the temperature is higher than 45 ° C., the sealing strength of the container will be weak, and if the temperature is lower than 25 ° C., the content will be solidified into a gel and filling will be impossible. The jelly-like beverage thus obtained has a shape-retaining property and thus can maintain a certain shape, and when external force is applied, liquidity is easily increased to cause fluidity, and it is filled in a sterile paper pack or the like. A continuous drink with a straw or the like is possible even in the open state, and its texture is a new jelly-like drink with a strong graininess without the gritty or pasty feeling of conventional gel foods. Is.

In the measurement of the physical properties of the jelly-like beverage of the present invention, the shape retention property and the jelly strength were measured by the methods described below. (1) Shape retention Mix the raw materials of the sample and heat to 70 ° C in a water bath containing hot water at 95 ° C. Immediately after reaching 70 ℃
Fully fill a container like the above and cool in a refrigerator at 10 ℃ for 24 hours. Next, remove the obtained sample from the container,
Place on a horizontal table and measure its height (hcm) at room temperature. Shape retention (%) = (h / 4 cm) × 100 (2) Jelly strength Using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), chewing is performed once by continuous vertical movement under the following conditions. Blancer: Diameter 10mm, Sample thickness: 40mm, Range width: 0 ~
200g, sample table rising speed: 6cm / min, sample penetration distance: 17mm, recorder chart speed: 120mm / min The recording curve obtained when chewing once with the above rheometer is shown in Fig. 2. It was In the present invention, the "jelly strength" is the value (g) of the maximum value H in the peak portion of FIG.

[0009]

EXAMPLES In each of the following examples, the mixing ratios of raw material components are all shown by weight%. Example 1 Glucomannan 0.16% by weight Copper carrageenan 0.05 Fructose-glucose liquid sugar 18.0 1/5 concentrated orange juice 4.0 citric acid 0.15 orange flavor 0.3 water After heating to 35 ℃ and cooling to 35 ℃, aseptically fill a tetrapot container (200ml) consisting of polyethylene / polyethylene / aluminum foil polyethylene / paper / polyethylene laminate and cool to 13 ℃ In addition, a jelly-like beverage having a novel texture with a smooth texture that can be easily and continuously sucked with a straw was obtained.
This one has been in this state for a long time.

Example 2 Glucomannan 0.14% by weight Copper carrageenan 0.03 White sucrose 19.0 Citric acid 0.26 Sodium citrate 0.225 Potassium chloride 0.23 Pineapple flavor 0.3 Water Residual amount The raw materials were heated to 80 ° C. and blended, It was heated to 90 ℃ by a plate sterilizer, hot-packed in a glass bottle, and cooled to 5 ℃.
Moreover, a new jelly-like beverage having a texture with a new texture was obtained.

Example 3 Glucomannan 0.20% by weight Agar 0.15 Fructose 14.0 Citric acid 0.26 Sodium citrate 0.225 1/5 Pineapple juice 3.0 Pineapple flavor 0.3 Water balance The raw materials were blended at a mixing ratio of at least the above, and the mixture was mixed with a plate sterilizer. When heated to 90 ° C., filled in a polypropylene cup, and cooled to 10 ° C., a jelly-like beverage having a novel texture having a certain shape and having a lumpy texture was obtained.

Comparative Example 1 A gel-like product was obtained in the same manner as in Example 1 except that glucomannan (0.16% by weight) of Example 1 was replaced with the same amount of copper carrageenan and 0.21% by weight of copper carrageenan was added in total. Comparative Example 2 A gel was obtained in the same manner as in Example 2 except that textulin (0.14% by weight) was added instead of glucomannan (0.14% by weight) of Example 2. Comparative Example 3 A gel was obtained in the same manner as in Example 3 except that xanthan gum (0.20% by weight) was added instead of glucomannan (0.20% by weight) of Example 3.

Comparative Example 4 0.05% (w / w) of glucomannan and 0.16% (w / w) of carrageenan in the formulation of Example 1 were added. Comparative Example 5 Copper Carrageenan 0.35% (w / w) Locust Bean Gum 0.2 Glucose Fructose Liquid Sugar 17.0 Citric Acid 0.36 Sodium Citrate 0.12 Pineapple Flavor 0.3 Water Mix the above ingredients and heat to 90 ° C with a plate sterilizer. It was hot-packed in a glass bottle and cooled to 5 ° C. Table 1 below shows each data, texture and the like of Examples and Comparative Examples.

[0014]

[Table 1] Texture ◎: Very textured texture ○: Texture slightly textured ×: No texture textured at all. Average evaluation by 10 professional panels

Inhalability A raw material of the sample is prepared and heated to 70 ° C in a water bath containing hot water of 95 ° C. When the temperature reaches 70 ° C, immediately fill the container and cool in a refrigerator at 10 ° C for 24 hours. The obtained sample was sucked with a straw, and the ease of sucking, the feeling of sucking, and the like were comprehensively evaluated to perform a sensory test on Example 1 and Comparative Examples 4 and 5. (a) Method Rank method (b) Judges 10 specialized panels (c) Sample A: Example 1 B: Comparative Example 4 C: Comparative Example 5 (d) Question A, B, C, 3 kinds were eaten with a straw. , Make the ranking of the attractiveness. (f) Judgment From the Kramer's test table (risk rate 5%), a significant difference is found when the total of ranks when the number of judges = 10 and the number of samples = 3 deviates from 15-25. Therefore, Example 1 has significantly better suction properties, and Comparative Example 5
Can be said to be significantly worse.

[0016]

EFFECTS OF THE INVENTION According to the present invention, unlike the conventional gel food, it has a constant shape and can be continuously and easily sucked with a straw, and the texture feels like jelly particles. A jelly-like beverage like this is obtained. In addition, it becomes possible to maintain the state of this gel for a long period of time. Further, it becomes possible to fill the tetra pack.

[Brief description of drawings]

FIG. 1 shows a container used for measuring the shape retention of a gel food sample. The shape retention is measured by taking out the sample from the container and measuring the portion H.

FIG. 2 shows an example of a recording curve obtained when a gel food sample is measured with a rheometer. The horizontal axis represents the amount of movement of the sample table, and the vertical axis represents the stress. The value (g) of the maximum value H in the peak portion represents the jelly strength.

Claims (6)

[Claims] 1. A main ingredient is an extract obtained from konjak potato, and an extract obtained from red algae is further mixed therein, and if necessary, a thickener, fruit juice, vegetable juice, sweetener, organic acid, flavoring agent. A novel jelly-like beverage characterized by comprising a gel-like substance having a shape-retaining property, a fluidity, and a strong grain texture, containing a nutrient, a coloring agent, and the like. 2. The jelly-like beverage according to claim 1, wherein the gel-like substance is solidified into a gel at 15 ° C. or higher and lower than 25 ° C. 3. The jelly-like beverage according to claim 1, wherein the gelled substance has a pH of 2.0 to 7.0, a shape retention property of 20 to 100%, and a jelly strength of 10 to 150 g. 4. The jelly-like beverage according to claim 1, wherein the extract obtained from konjac potato is glucomannan and the extract obtained from red algae is carrageenan. 5. Glucomannan for jelly-like beverages
The jelly-like beverage according to claim 4, which is 0.05 to 0.5% by weight, the carrageenan is 0.01 to 0.15% by weight, and the amount of glucomannan is always higher than the amount of carrageenan. 6. A sterilized paper pack filled at 25 to 45 ° C. and then suckable with a chilled gelled straw.
The jelly-like beverage according to any one of 1.