JPH0767593A - Beverage containing fine pieces of heat-resistant jelly - Google Patents

Abstract

PURPOSE:To obtain a beverage rich in acceptability and excellent in transparency by adding the fine pieces of a heat-resistant jelly comprising a gluey substance to a beverage. CONSTITUTION:A raw material comprising agar, pectin, glucomannane, a alginate salt, gelan gum or other gluey substances is mixed to form the fine pieces of a heat-resistant jelly, which is, if necessary, colored, seasoned or flavored and which does not cause deformation, melting, dissolution or other changes even under the condition of thermal sterilization.The pieces is added to a beverage, packed in a container and subsequently thermally sterilized to provide the objective beverage.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product, which is a beverage containing heat-resistant jelly strips, which has a high degree of palatability and is extremely transparent. The objective is to obtain profitably.

[0002]

2. Description of the Related Art Known products such as cider, fruit juice-containing beverage, and mineral water are beverages composed only of water and have poor palatability.

[0003]

Therefore, it is desired to develop foods that belong to beverages, overcome their simplicity and combine various properties.

[0004]

Means for Solving the Problems As one method for responding to this demand, the inventor mixed a jelly strip made of a colloid into a beverage, but the presence thereof could not be visually discerned, so that the beverage was eaten during drinking. This invention is created based on the idea that its existence is first revealed by feeling. The present invention will be described in detail below.

[0005]

The starting materials are water and jelly pieces. The jelly piece used in the present invention is a jelly piece obtained by using the following gelatin as a raw material, which is mixed with a gelatinous substance in drinking water in advance or gelled in water to have heat resistance. The term "heat resistance" as used herein means the property of not deforming, melting, dissolving or otherwise changing the shape of the jelly pieces under the sterilization heating condition of the intended beverage. The beverage of the present invention may be sterilized after mixing jelly pieces into the beverage, or may be preheated and sterilized and mixed into the sterilized beverage. And the sterilization heating temperature is about 65
It is 10 minutes or more at ℃ or more. The raw material colloid of heat-resistant jelly which meets this condition is described below.

(1) Agar. A jelly that has cooled the aqueous sol. Alternatively, a jelly used in combination with another heat-resistant colloid, for example, an aqueous sol of agar and its carrageenan and / or xanthan gum and / or locust bean gum in an amount of about 5 to 50% (by weight, the same hereinafter) is cooled and gelled. jelly,
Other. (2) LM pectin (low methoxyl pectin). For example, jelly obtained by adding an LM pectin solution dropwise to a solution in which a calcium salt is dissolved and dispersed to form a gel. Or conversely L
A jelly prepared by adding a calcium salt solution dropwise to the M-bectin solution and gelling it may be used. (3) Alginate. For example, disperse calcium salt,
A jelly in which an alginate solution is dripped into a dissolved solution to form a gel, or conversely, a calcium solution is dripped into an alginate solution, or the like.

(4) HM pectin (high methoxyl pectin). For example, jelly obtained by adding sugar, organic acid, etc. to an HM pectin solution and cooling it to gel, and others. (5) Glucomannan. For example, jelly obtained by adding quick lime to the aqueous sol to cause it to gel. Further, jelly obtained by gelling an aqueous sol of glucomannan and carrageenan or xanthan gum and locust bean gum in an amount of about 5 to 50% thereof, and the like. (6) Gellan gum. For example, gellan is a gelled solution in which a gellan gum solution is dropped into a solution in which minerals such as calcium salts are dissolved and dispersed. Or conversely, gelling jelly or the like in which a mineral solution such as a calcium salt is dropped into a gellan gum solution.

One or more jellies produced by using the above-mentioned colloid are cut into pieces. For example, the three directions may be a square shape having a size of about 3 mm, a strip shape having a length of about 10 mm, or a spherical shape having an arbitrary size, or any other shape and size. Further, such jelly can be seasoned with sugar / sugar or a sweetener and other flavors such as fruit juice, pulp, milk and the like. Furthermore, it is possible to add fragrance using a fragrance. Admixing such a jelly strip in a suitable amount, for example 5 to 50%, into a beverage, and packing this in a bottle or other container and sealing.
The object of the present invention is a carbonated beverage which can be sterilized by heating at about 65 ° C. or higher for 10 minutes or more and can be stored for a long time. Here, the invention accomplishes its purpose. Hereinafter, examples of the present invention will be described to prove the operation and effects.

[0009]

【Example】

Example 1 Jelly (A) Table 1 shows the colloidal and colloidal groups consisting of agar or a combination of carrageenan and xanthan gum in an amount of 10 to 50% (the same as wt% or less) and locust bean gum.
Mix at the rate of.

[0010]

[Table 1]

The colloidal group and 20% sucrose in the above mixing ratio were dispersed in water and dissolved by heating at 90 to 100 ° C. for 5 minutes.
Make a solidified jelly by cooling. Jelly (B) Disperse 1% LM pectin and 20% sucrose in water,
A spherical jelly having a size of 3 to 15 mm was prepared by dropping a solution which was heated and dissolved at 10 ° C for 10 minutes into a 5% calcium lactate solution. Jelly (C) 1% sodium alginate and 20% sucrose at 80 ℃ ・ 1
A spherical jelly having a size of 1 to 4 mm was prepared by dropping a solution that was heated and dissolved for 0 minutes into a 5% calcium chloride solution.

Jelly (D) 1% HM pectin, 50% sucrose and starch syrup (solid content 75
%) 20% was dissolved by heating at 98 to 104 ° C. for 10 minutes, pH was adjusted to 3.2 with citric acid, and the jelly-like material which was cooled and singulated was cut into a length of 10 mm to obtain a short jelly piece. Jelly (E) Glucomannan and various gelatinous groups corresponding to 5 to 50% of carrageenan, locust bean gum, and xanthan gum are used together in the proportions of ♦ in Table 2.

[0013]

[Table 2]

The colloidal group of the above combination was dispersed in water, 0.1% of raw coal was added and mixed well, and then 95
Approximately jelly strips cut into pieces with a length of 3 mm after heating at -100 ° C for 30 minutes and cooling.
30 g of jelly pieces of (A), (B), (C), (D), and (E) above, 15 g of isomerized sugar, 0.5 g of citric acid, and 8 parts of water
130 g of mixed solution consisting of 100 g of syrup solution consisting of 4.5 g was filled in a 200 ml capacity can, and then 80 ml of water was added and sealed, and heated at 75 ° C. for 10 minutes to obtain a beverage containing jelly. Cooled before drinking.
Visually, it was completely unknown that jelly was present in the beverage, and it became the first beverage to feel the jelly in the mouth during drinking.

Example 2 1) 220 g of sucrose and 10 g of LM pectin, citric acid,
1 ml of pigment (β-carotene L5% emulsion) and 2 ml of fragrance orange essence were added to 765 g of hot water at 80 ° C,
It was dissolved by stirring for 10 minutes. 2) Next, add 50 g of calcium lactate to hot water 950 at 80 ° C.
It was added to g, dissolved by stirring for 10 minutes, and then cooled to 10 ° C. 3) Add the mixed solution of sucrose, LM pectin, citric acid, a dye and a fragrance described in 1) above to the calcium lactate solution described in 2) above.
A spherical jelly with a diameter of 3 mm was prepared by dropping at a rate of ~ 5 drops / sec. 4) 100 g of spherical jelly, 15 g of isomerized sugar, 1 citric acid
g, 10 g of clear apple juice, pigment (β-carotene 1.
The mixture was added to and mixed with a syrup consisting of 0.1 ml of 5% emulsion and 74 g of water. 5) Next, it was sterilized at 70 ° C. for 15 minutes. This product was a spherical jelly-containing beverage in which no jelly was visually present in the beverage even after 6 months, and it was the first time to feel the jelly in the mouth when drinking, and had a sweet and sour taste. .

Example 3 1) Glucomannan 10 g, carrageenan 2.5 g, xanthan gum 1.25 g, locust bean gum 1.
48 g of 25 g, thaumatin (natural sweetener) 0.08 g, red cabbage pigment 0.1 ml, flavor pineapple 1 ml
Add to 5 g room temperature water and stir for 10 minutes. Next, after adding 0.5 g of raw coal and further stirring for 10 minutes, it was dispensed into a container, heat-sterilized in hot water (95 ° C to 100 ° C) for 30 minutes, and cooled to obtain a jelly. 2) Glucomannan 10 g, carrageenan 2.5 g, xanthan gum 1.25 g, locust bean gum 1.2.
485: 5 g, thaumatin (natural sweetener) 0.03 g, perilla pigment 0.1 ml, flavoring peppermint oil) 1 ml
g to room temperature water and stir for 10 minutes. Next, raw coal 0.
After adding 5 g and further stirring for 10 minutes, it was dispensed into a container and heat-sterilized in the same manner as above to obtain a jelly. 3) 3 mm each of the jelly made in 1) and 2) above.
Cut into diced corners. 4) 100 g of diced jelly, 15 g of isomerized sugar, 1.5 g of citric acid, 0.03 m of red cabbage pigment
l, mixed with 30 g of syrup consisting of 83.5 g of water, 1
Make a syrup containing 30 g of jelly. Stopper tightly, 7
Sterilized at 0 ° C for 15 minutes. Even after 6 months, this product had no visual indication that jelly was present in the beverage, and it was the first beverage to feel jelly in the mouth during drinking.

Example 4 1) Agar 5 g, carrageenan 1 g, xanthan gum 2
g, 2 g of locust bean gum, and 15 g of sucrose were added to 840 g of hot water at 95 ° C., and dissolved by stirring for 10 minutes. Next, 1 g citric acid, 2 ml safflower yellow pigment, 2 fragrances
After adding ml and mixing well, it was cooled and gelled. 2) The jelly of 1) below was cut into diced pieces of about 3 mm square. 3) 50 g of diced jellies, 15 g of isomerized sugar, 1 g of citric acid, 10 g of clear-up fruit juice, synthetic colorant (0.2 ml of 0.1% yellow No. 4 aqueous solution, 125 parts of water)
The syrup consisting of ml was added and mixed. 4) Next, it was sterilized at 70 ° C. for 15 minutes. This is a jelly-filled beverage that does not lose its shape after 6 months,
Visually, it was completely unknown that jelly was present in the beverage, and it was the first beverage to feel the jelly in the mouth during drinking.

Example 5 1 g of gellan gum was dispersed in 499 ml of water and heated to 90 ° C., then 0.2 g of magnesium sulfate was added and cooled to gel. The gel is roughly crushed (amorphous gel of about 1 to 5 mm) with a stirrer. 50 g of this product was added to water with a sweetness of 8 ° C. (prepared with sugar) that was lightly colored with Red No. 3, filled in a 200 ml can, sterilized at 120 ° C. for 20 minutes, then cooled and drunk. It was completely unnoticeable that jelly was present in the beverage, and it became the first beverage to feel jelly in the mouth during drinking.

Claims (1)

[Claims] 1. A beverage prepared by mixing agar, bectin, glucomannan, alginate, gellan gum and other particles of heat-resistant jelly made of colloid as a raw material.