JPH08154601A - Jelly and jelly base - Google Patents

Abstract

PURPOSE: To provide the jelly base containing an alginate salt, a calcium- supplying salt, and a chelating agent, capable of simply preparing a jelly at room temperature, and suitable for producing a carbonated jelly excellent in texture and acceptability. CONSTITUTION: This jelly contains (A) an alginate salt such as an alginate comprising mannuronic acid and guloronic acid in a weight ratio of >=0.6, and a calcium-supplying salt (e.g. calcium citrate) such as a calcium salt which is insoluble or slightly soluble at a pH of >=6, and (B) a chelating agent such as sodium pyrophosphate. The jelly base is preferably used for producing a jelly containing carbon dioxide, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a jelly base and a jelly base which can be easily made without heating by simply mixing it with fruit juice or other food when making a jelly by hand at home. Relates to a jelly obtained by using.

[0002]

2. Description of the Related Art Reflecting the voice of consumers who want to easily make jelly by hand at home, many jelly ingredients currently on the market have been commercialized.

However, the commercial products of the handmade jelly bases used so far are gelling agents such as gelatin which are reversible by heat or heating such as carrageenan and locust bean gum. It is essential to carry out a heating step in some form, followed by a step of cooling and gelling, since a material that is dissolved by the above method is used. As a result, there is no problem for a housewife at home to cook, but when a small child or the like cooks, there is a risk associated with using a heating device.

In order to improve this point, each manufacturer uses gelatin whose melting temperature is lowered, and various other contrivances have been made, but there are still some products that can completely solve the above problems. Absent.

Conventionally, materials such as low methoxyl pectin and sodium alginate have been known as gelling agents for gelation without taking a heating step. These are materials that form a gel by forming a network structure by cross-linking with calcium ions in an aqueous system, but jelly prepared with low methoxyl pectin is a textured carrageenan and locust bean gum system, which is the current mainstream. There was a big difference from the jelly and it was difficult to use.

[0006] Although sodium alginate was a material which could be prepared to have a good texture, it had a number of problems, which made its use difficult.
The reason for this is that the sodium alginate has a very strong hydrophilicity, so it is difficult to disperse and dissolve it uniformly in the powder state unless a considerable mechanical share is applied. If mixed and used, so-called "mamako" will occur, gelation will not be successful, and even if these points are improved, the reaction of sodium alginate to form a gel by binding with calcium ions is extremely difficult. Since it is extremely fast, it is difficult to form a uniform gel while controlling the speed.

Also, as jelly, novelty of appearance,
As a means for enhancing the palatability by imparting a refreshing sensation to flavor, various studies have been conducted on jelly containing carbon dioxide gas. To give an example, first, a gelling food composition is filled with carbon dioxide gas in a pressure-resistant container in a sealed manner, heated and shaken, and then cooled and gelled (Japanese Patent Laid-Open No. 50-69247), or carbonate is added. A method of mixing and sealing an alkaline system containing an organic acid and an acidic system containing an organic acid, followed by heating / shaking, cooling / gelling (JP-A-56-1027).
No. 62). However, since these methods require a large amount of equipment for production and a heating step is required, encapsulation of carbon dioxide gas in jelly is difficult, and the process is also very complicated. It was very difficult to turn into. Therefore, in order to suppress the heating during gelation at a temperature as low as possible, a method of blowing carbon dioxide into a gelatin solution at a low temperature, heating after sealing, shaking while cooling, and stopping shaking immediately before gelation (special Kai 54-22501
No.) was proposed, but this method included many problems that could not be solved, such as it was difficult to control the solidification conditions of gelatin uniformly, and the texture of gelatin tended to be disliked. . As a method that does not require heating, a method has been proposed in which low methoxyl pectin is used as a gelling agent to react with divalent metal ions to contain carbon dioxide (Japanese Patent Laid-Open No. 63-160559). ,
The pH of the jelly had to be controlled, the application range was considerably narrowed, and the texture was significantly different from the combination of carrageenan and locust bean gum, which is the mainstream at present, and it was not preferable. In addition, sodium alginate, calcium carbonate, and carbon dioxide-based compounds have also been proposed (JP-A-2-5833).
However, this had a problem in terms of gelation rate.

The present invention has been made in view of the above circumstances, and it is possible to easily obtain a jelly at room temperature without the need for heating and without using hot water, and especially a jelly containing carbon dioxide gas can be easily obtained. An object is to provide a jelly base that can be prepared, and a jelly that is obtained using such a jelly base and has a good texture.

[0009]

Means and Actions for Solving the Problems The present inventor does not require a heating step, has a texture and versatility more than that of low methoxyl pectin, and also has a general jelly production facility and a carbon dioxide gas supply facility. As a result of intensive studies on a jelly base and a jelly that can be produced only by the ones that have reached the present invention, alginate, salts for supplying calcium ions,
By using a chelating agent as a jelly base ingredient, for example, when making a jelly by hand at home, it is possible to easily make a jelly by mixing it with the fruit juice or other liquid foods as a base without heating. Also found that jelly containing carbon dioxide was easily obtained.

That is, the present invention provides (1) a jelly containing an alginate, a salt supplying calcium ions and a chelating agent. (2) The jelly of (1) above containing carbon dioxide. (3) The jelly of (1) or (2) above, wherein the alginate has a weight ratio of mannuronic acid to guluronic acid of 0.6 or more. (4) A jelly base containing an alginate, a salt that supplies calcium ions, and a chelating agent. (5) The jelly base according to (5) above, wherein the salt supplying calcium ions is an insoluble or sparingly soluble calcium salt having a pH of 6 or more, and the base has a liquid pH of 6 or more. (6) Acidic A liquid containing a chelating agent, alginate,
The jelly base according to the above (4), which comprises an insoluble or sparingly soluble calcium salt having a pH of 6 or more and a solution B having a pH of 6 or more and a chelating agent. (7) The jelly base according to the above (4), (5) or (6), wherein an alginate having a weight ratio of mannuronic acid to guluronic acid of 0.6 or more is used. I will provide a.

The present invention will be described in more detail below.

A feature of the present invention is that alginate, typically sodium alginate, is used as a gelling agent when gelling fruit juice or other liquid or pasty foods, and other cold water-soluble substances are used if necessary. When used in combination with the gelling agent, the gelling agent is added to the substance to be gelled, and at the same time, a chelating agent and a component capable of supplying calcium ions are blended. It is intended to prepare an appropriate gelled product by simply adding and mixing to the above, and then allowing to stand.

The sodium alginate used here is
It is a food additive that has long been known as a polysaccharide produced by processing an extract from seaweed, and those used for the purpose of thickening or gelling ordinary liquid foods can be used. This sodium alginate is D
-Composed of mannuronic acid and L-guluronic acid,
They exist as a long chain of β1 → 4 bonds, and form a gel by forming a network structure in a liquid system by cross-linking calcium ions to the carbonyl group of each uronic acid. However, the ratio and molecular weight of mannuronic acid and guluronic acid in the uronic acid composing the sodium alginate used also affect the texture and flavor of the final gelled product, and when the jelly base is in liquid form, its viscosity Therefore, in the present invention, the ratio of mannuronic acid to guluronic acid of uronic acid constituting sodium alginate (hereinafter referred to as M / G ratio) is 0.6 or more as a weight ratio, preferably Is preferably 1 or more, more preferably in the range of 1.2 to 2. M / G ratio is 0.6
If it is smaller, the gel strength becomes brittle, and the gel tends to contract with time and water separation tends to occur accordingly, which may cause a problem in storage stability after jelly preparation. Further, as the amount of mannuronic acid increases, the elasticity of the gel tends to increase and the strength tends to decrease, but the M / G ratio is preferably 1.2 to 2 in terms of texture.

The molecular weight of sodium alginate is
Usually, those having a molecular weight of about 12,000 to 190,000 are mainly used, and any of them can be used in the present invention. However, from the viewpoint of the final gel texture and operation, the molecular weight is 8
It is preferably about 50,000 to 150,000. The higher the molecular weight, the harder the gel texture and the higher the viscosity of the base solution. On the contrary, if the molecular weight is small, the viscosity of the liquid is lowered, but the strength of the gel may be weakened.

In the present invention, other gelling agents may be blended in addition to the above alginate. For example, if it is desired to further improve the texture, other cold water-soluble polysaccharides are used in combination. You may. Specifically, by using cold water-soluble pectin, carrageenan, glucomannan, xanthan, etc. together with sodium alginate, it becomes possible to improve the texture without raising the temperature during gel preparation. It should be noted that the gelling agent components other than sodium alginate have properties suitable for encapsulating the carbon dioxide gas of sodium alginate and a fundamental texture that can be suppressed to 1/2 or less of the blending amount of sodium alginate. It does not interfere with the imparting function of the above, and if added in excess of this, it may be governed by the properties of the gelling agent other than sodium alginate. In forming a feeling, water separation may occur, which is not preferable.

Next, as a raw material capable of supplying calcium ions, any of soluble, insoluble and sparingly soluble calcium salts may be used. In particular, when producing jelly, either soluble, insoluble or sparingly soluble can be used, but the calcium ion added to the jelly base must be a calcium salt that is insoluble or sparingly soluble at pH 6 or higher. Specifically, as soluble calcium salt, calcium chloride hexahydrate, calcium gluconate, calcium lactate, etc., as insoluble calcium salt at pH 6 or higher, anhydrous monohydrogen phosphate, etc., and as slightly soluble calcium salt at pH 6 or higher, Examples thereof include calcium hydrogen phosphate dihydrate, calcium citrate, calcium sulfate dihydrate and the like. It is desirable to use one kind or a combination of two or more kinds among these, and the selection of the calcium salt is greatly influenced by the pH of the final gelation product and the kind and amount of the chelating agent to be used. You can select it.

In particular, when the jelly base is prepared in a liquid state, it is necessary to satisfy the conditions that it does not gel in the liquid state of the base containing sodium alginate and that it gels when it is finally mixed. Therefore, it is preferable to use a calcium salt that is dissociated by a change in pH and is insoluble or hardly soluble in the alkaline region.

The amount of this calcium salt used is such that calcium ion is 5 relative to alginate during jelly preparation.
The amount is preferably 50% (% by weight, the same applies hereinafter), particularly 8 to 20%. In particular, in the case of a calcium salt which is insoluble or hardly soluble in the above alkaline range, pH 3.0
It is desirable that the blending amount is such that the above-mentioned amount of calcium ions can be eluted in the range of -4.2.

As a chelating agent, sodium alginate has a very strong reactivity with divalent or higher valent metal ions represented by calcium ions (excluding mercury ions and magnesium ions), so that the chelating effect of these metal ions is high. It is desirable to be one. Specifically, organic acids such as citric acid, malic acid, tartaric acid, lactic acid, fumaric acid, salts of organic acids such as trisodium citrate, sodium malate, sodium phosphate, sodium pyrophosphate,
It is desirable to use one kind or a combination of two or more kinds selected from phosphates such as sodium polyphosphate and sodium hexametaphosphate, but not to spoil the flavor and characteristics of the food to be gelled. Of course, since the chelating agent affects the pH of the system, it is necessary to select it in consideration of the final pH of the jelly and the pH of the manufacturing process. Further, since there are some that depend on pH as well as the amount of metal ions that can be chelated by the chelating agent, it is preferable to select in consideration of these various conditions.

The amount of the chelating agent used can be selected from the above points, but it is usually 20 with respect to calcium ions.
It is preferably ˜1,000%, particularly preferably 40-500%.

The jelly base of the present invention comprises the above components and is mixed with a liquid or fluid food such as juice or coffee to prepare a jelly. The above jelly base is prepared. From the viewpoint of ease of the above, it is preferable to use a liquid form.

When the jelly base is in a liquid state as described above, an insoluble or sparingly soluble calcium salt having a pH of 6 or more is used as a calcium salt, and an alginate and a chelating agent are added to the calcium salt to adjust the pH to 6 or more, preferably 8 or more. Or a liquid containing a chelating agent, which is acidic, preferably pH 2 to 5, particularly 3 to 4 liquid A and alginate, calcium salt, and a chelating agent containing pH 7 or higher, preferably pH 8 or higher. It is preferable to use a jelly base consisting of and to mix these jelly bases with foods in an acidic range.

In particular, when the latter two-pack type jelly base is used, the pH at the stage when liquid A is added to the food to be gelled must be in the acidic range, and magnesium ion and mercury ion It is desirable that the system excludes polyvalent metal ions to be removed as much as possible. If these conditions are not met, the added calcium ions will not readily dissociate, and it will take a long time to gel, or the added sodium alginate will react instantly with these due to the presence of metal ions. The phenomenon may occur that the gel becomes non-uniform. Therefore, in order to gel a food in a neutral region or an alkaline region, or to eliminate the influence of a metal ion having a valence of 2 or more derived from a substance to be gelled and perform uniform gelation, first, the acidic A A liquid, specifically, a liquid A containing a chelating agent composed of an organic acid or phosphoric acid is used to make a food in a neutral range or an alkaline range an acidic range, and after sequestering metal ions contained in the food, It is effective to use the two-liquid type jelly base of the above-mentioned solutions A and B so that the solution B is added to cause gelation.

That is, first, an organic acid or a phosphoric acid is added in order to block divalent metal ions such as calcium ions contained in the gel to be gelled and for the purpose of lowering the pH of the final gel. By mixing the solution A containing it, and then adding the solution B containing sodium alginate and adding a chelating agent for controlling the gelation rate and salts capable of supplying calcium ions necessary for gel formation stepwise, When the target acidic to neutral range is targeted, it becomes possible to form an appropriate texture of the final gelled product and control an appropriate gelling rate.

Here, the reason why both liquid A and liquid B are liquefied is
This is for the purpose of improving the dispersibility / solubility, but for the solution A, when a chelating agent having high solubility is used, a good gelled product can be prepared even in a powder state. However, in order to exert the effect instantly, it is desirable that the liquid state.

The concentration of the chelating agent in the solution A differs depending on the amount of the solution A to be mixed with the solution to be gelled.
It is preferable to add 2 to 3.0% so that the concentration of the chelating agent in the solution B is an amount that can block a trace amount of calcium ions eluted from the calcium salt in the alkaline region, and the amount of the calcium ion usually added. Against 2
It is preferably 0 to 1,000%, particularly preferably 40 to 500%.

By liquefying in this way, the gelation rate can be adjusted. The reason why the design of an appropriate gelation rate has become possible by liquefying 2 is because the metal ion of the gelation target is By adding a chelating agent for blocking and a chelating agent that controls the dissociation rate of salts that can supply calcium ions added for gel formation of sodium alginate, the functions of both are combined. It requires less chelating agent than is incorporated, which results in easier design of the time to gel formation.

In the present invention, for jelly base,
Furthermore, if necessary, it is possible to add a raw material that imparts flavor, texture, or microbial stability. Specifically, sugar and sweeteners such as granulated sugar, sucrose, fructose, glucose, liquid sugar, starch syrup, water-soluble and oil-soluble flavors, flavoring agents such as amino acids, acidulants, fruit components, milk, Fermented milk,
In addition to other dairy ingredients, ingredients that impart flavor characteristics such as coffee, black tea, and green tea, dietary fibers such as pulp and polydextrose derived from fruits and plants, ingredients for improving texture such as emulsifiers and fats, alcohol. And liquors containing it, components such as salt that improve microbial stability, flavors and solvent extracts thereof, and pigments. In addition to the above, various ingredients may be blended as long as they are generally used in the preparation of jelly as long as they do not significantly affect the stability of the base.

The jelly base of the present invention is usually prepared by mixing it with a liquid or fluid food such as juice to prepare a jelly for these foods. If necessary, these foods should be blended with the jelly base in advance. You can also

The jelly base of the present invention is preferably used for preparing jelly containing carbon dioxide gas. In this case, various methods can be mentioned as a method of enclosing carbon dioxide in jelly. Specifically, a method of using a carbonator, a method of using carbonated water or carbonated beverages in which carbon dioxide has already been dissolved, a method of adding salts that generate carbon dioxide by a chemical reaction, and the like, For the purpose of increasing the amount of carbon dioxide gas mixed and controlling them to a constant amount, the use of a carbonator is the simplest control method.

The amount of carbon dioxide gas to be enclosed is not particularly limited. When the base of the present invention is used, it is possible to efficiently enclose carbon dioxide gas, so it is possible to enclose a considerable amount, but as seen in the recent beverage market, Since some products appeal to contain carbonic acid, the amount is not particularly limited as long as it is the amount at which the refreshing sensation peculiar to carbon dioxide can be perceptually recognized.

Further, in the step of producing the gel, the temperature of the production process is preferably room temperature or lower, more preferably 2 to 15 ° C., for the purpose of efficiently encapsulating carbon dioxide gas.

When the gel is formed in the present invention, the final pH of the gel is preferably such that the added calcium salt is in a dissociated state. For this purpose, the pH of the final gelation product is 5.8 or less. , Preferably 3.0-
It is 4.2.

[0034]

EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to the following examples. In the following examples,% means% by weight and part means part by weight.

Example 1 Preparation of Orange Jelly A liquid jelly base having the following composition was prepared, 70 g of the liquid jelly base was added to 300 g of commercially available 100% orange juice, and after stirring well, the mixture was allowed to stand in a refrigerator for 1 hour. As a result, orange jelly was obtained.

Composition Granulated sugar 15.0 Sodium alginate 3.0 Anhydrous calcium phosphate 2.8 Trisodium citrate 4.0 Perfume 0.2 Normal water 75.0 ─────────────── ──────────────── 100.0% The obtained jelly was excellent in texture and flavor.

The pH of orange juice is 3.7,
The pH of the jelly base was 7.5, and the pH of the prepared jelly was 4.2.

Example 2 Preparation of Coffee Jelly A jelly base comprising the following solutions A and B was prepared. On the other hand, coffee was extracted from coffee beans by the usual method (p.
H = 6.5). This is cooled to 5 ° C and 500g of coffee
80 g of solution A was added to and mixed with stirring, then solution B 1
20 g was added and stirred until uniform. Then, the mixture was allowed to stand in the refrigerator for 30 minutes to prepare coffee jelly.

Liquid A composition (pH = 3.1) Fructose glucose liquid sugar 50.0 Citric acid crystals 0.5 Acid sodium metaphosphate 0.3 Skim milk powder 1.0 Perfume 0.1 Pigment 0.1 Normal water 48. 0 ─────────────────────────────── 100.0% Liquid B composition (pH = 7.5) Sodium alginate 2. 8 Calcium hydrogen phosphate dihydrate 2.5 Sodium hexametaphosphate 0.4 Perfume 0.2 Trisodium citrate 0.1 Emulsifier 0.1 Normal water 93.9 ────────────── ─────────────────── 100.0% The coffee jelly prepared in this way does not require a heating step when gelling, and has no flavor or texture. It was good. The pH of the prepared jelly was 4.5.

Example 3 Preparation of Prune Jelly A jelly base consisting of the following solutions A and B was prepared. On the other hand, to 500 g of commercially available prune juice, 100 g of solution A was first added, mixed and dissolved, and then 120 g of solution B was added and homogenized. Then, it was cooled in a refrigerator for 2 hours to prepare a jelly.

Solution A composition (pH = 3.5) starch syrup 30.0 fructose-glucose liquid sugar 25.0 sodium metaphosphate 1.0 malic acid 0.5 sodium malate 0.1 normal water 43.4 ──── ─────────────────────────── 100.0% Composition B (pH = 8.0) Sodium alginate 2.4 Low methoxyl pectin 0 .3 calcium citrate 3.0 sodium metaphosphate 0.2 sodium malate 0.5 polydextrose 0.5 brandy 1.0 normal water 92.1 ──────────────── ─────────────── 100.0% The prepared jelly had excellent flavor and texture. The pH of the jelly after preparation was 4.4.

[Example 4] 0.5 parts of sodium alginate, 8 parts of granulated sugar, 0.2 parts of citric acid and 0.3 parts of sodium metaphosphate based on 81.3 parts of commercial orange juice
A part was added, and the solution was prepared by stirring and dissolving in the range of 10 to 15 ° C. Carbon dioxide gas was mixed by passing this through a carbonator, and a solution of 0.5 part of calcium chloride in 9.5 parts of water was further added thereto while gently stirring under the above temperature conditions. . After confirming that the mixture became uniform, it was poured into a container and allowed to stand in the refrigerator for 1 hour to prepare a carbonated jelly. As a result of evaluating this, the prepared carbonated jelly was excellent in texture and had a very refreshing feeling obtained by mixing carbon dioxide gas.

Example 5 A jelly was prepared using the following jelly base. Commercially available carbonated drinks (lemon squash) 88.1 Citric acid crystals 0.2 Citric acid 3 sodium rim 0.2 Pyrophosphate 4 sodium 0.1 Calcium lactate 0.5 Perfume 0.1 75% liquid sugar 10.0 Sodium alginate 0.1. 8 ─────────────────────────────── 100.0% Citric acid, trisodium citrate, pyrophosphate in the above carbonated beverages Tetrasodium, calcium lactate, and a fragrance were sequentially added, and the mixture was gently stirred and dissolved in a temperature range of 8 to 10 ° C so that carbon dioxide gas was less likely to be vaporized. Separately, sodium alginate prepared by dispersing it in liquid sugar was added and mixed within the temperature range described above, homogenized, and then allowed to stand in a refrigerator for 1 hour to prepare a jelly.

Comparative Example 1 A jelly was prepared in the same manner as in Example 5, except that low methoxyl pectin was used instead of sodium alginate.

Comparative Example 2 Powdered gelatin was used instead of sodium alginate, and this was dispersed in 75% liquid sugar,
After heating to 80 ° C. to dissolve the gellan, it was cooled to 35 ° C. immediately before gelation, and a jelly was prepared in the same manner as in Example 5 below.

Next, the jellies of Example 5 and Comparative Examples 1 and 2 were subjected to a sensory evaluation on texture and refreshing sensation by mixing carbon dioxide gas by 10 specialist panels. The results are shown in Table 1. The evaluation was carried out on a scale of 5 and the average of the numerical values was noted.

[0047]

[Table 1]

Evaluation Criteria (Food Texture) (Cooling Feeling) 5: Very Good 5: Strong Cooling Feeling Good 4: Good 4: Good Cooling Feeling Good 3: Neither can be said 3: Slightly Cooling Feeling Good 2: Poor 2: Almost no refreshing sensation 1: Extremely poor 1: No refreshing sensation From these results, the jelly prepared using sodium alginate has a better texture and a refreshing feeling than jelly prepared with low methoxyl pectin or gelatin. It was confirmed to be excellent.

[Examples 6 to 10] Jellies were prepared in the following system using apple juice using sodium alginate as a gelling agent. The jelly with carbonic acid was prepared by changing the M / G of sodium alginate used at that time. Table 2 shows the results of the sensory evaluation of each M / G and the prepared jelly 24 hours after the preparation.

Apple juice 84.75 Malic acid 0.2 Sodium malate 0.5 White wine 5.0 Red cabbage pigment 0.05 Sodium alginate 1.0 (Sodium alginate with different M / G ratios shown in Table 2) Granulated sugar 7.0 Glucose 1.0 Anhydrous calcium hydrogen phosphate 0.5 ─────────────────────────────── 100. Add malic acid, sodium malate, white wine, red cabbage pigment, sodium alginate to 0% apple juice,
Stir to dissolve in a range of 10 ° C or lower, pass this solution through a carbonator, add to a premix in which granulated sugar, glucose and anhydrous calcium hydrogen phosphate are mixed,
A jelly was prepared by gently mixing and dissolving the mixture while controlling it in the following temperature range, homogenizing it, and then pouring it into a container.

Results of Sensory Evaluation Sensory evaluation was performed on the remaining cooling feeling by adding carbon dioxide gas to the jelly after 24 hours from the preparation. Table 2 shows the results.

[0052]

[Table 2]

From these results, when the carbonated jelly was prepared, the M / G of sodium alginate used was 0.
By setting it to 6 or more, carbon dioxide gas is stably enclosed,
It became clear that it is possible to add the desired coolness.

Examples 11 to 13 Carbonated jelly having the following composition was prepared using commercially available carbonated grape juice. At that time, in addition to sodium alginate as a gelling agent, cold water-soluble λ-carrageenan was used in combination, and the texture and the refreshing feeling derived from carbonic acid when the quantitative balance was changed were evaluated.

Commercially available carbonated grape juice 85.4 Tartaric acid 0.3 Trisodium citrate 0.6 Calcium hydrogen phosphate dihydrate 0.4 Salt 0.1 Brandy 2.0 75% liquid sugar 10.0 Table Gelling agent shown in 5 1.2 ─────────────────────────────── 100.0% Commercially available carbonated grape juice In contrast, tartaric acid, trisodium citrate, calcium hydrogen phosphate dihydrate,
Salt and brandy were sequentially added, and these were gently mixed and dissolved in the range of 5 to 10 ° C. 75 in advance
% Liquid sugar with a gelling agent mixed and dispersed therein was mixed and dissolved within the above-mentioned temperature range to prepare a carbonated jelly. The composition of the gelling agent was set as follows.

[0056]

[Table 3]

Evaluation Results A sensory evaluation was performed on the texture and the refreshing feeling of the jelly prepared above. The results are shown in Table 4.

[0058]

[Table 4]

[Example 14] In Example 4, 10 parts of 81.3 parts of orange juice were replaced with fermented milk by lactic acid bacteria to prepare jelly, and as a result, jelly was efficiently contained, and the lactic acid bacteria themselves were also contained. It was possible to produce a carbonated jelly having good color and texture without being damaged by heat.

Example 15 In Example 4, as a result of preparing jelly by replacing 0.1 part of 81.3 parts of orange juice with a preparation containing 30% β-carotene,
Since β-carotene itself is not damaged by heat, it was possible to prepare a carbonated jelly with almost no decrease from the addition amount.

[0061]

According to the present invention, a jelly can be easily prepared at room temperature without heating and without using hot water, and a jelly containing carbon dioxide gas can be easily produced at home. In addition, the obtained jelly has a good texture.

Claims (7)

[Claims] 1. A jelly comprising an alginate, a salt supplying calcium ions, and a chelating agent. 2. The jelly according to claim 1, which contains carbon dioxide gas. 3. The jelly according to claim 1 or 2, wherein an alginate having a weight ratio of mannuronic acid to guluronic acid of 0.6 or more is used. 4. A jelly base comprising an alginate, a salt supplying calcium ions and a chelating agent. 5. The salt supplying calcium ions has a pH value of 6.
The jelly base according to claim 4, which is a calcium salt which is insoluble or sparingly soluble and has a pH of 6 or more. 6. The jelly base according to claim 4, which comprises an acidic liquid A containing a chelating agent and an aqueous solution B containing an alginate, a calcium salt which is insoluble or hardly soluble at pH 6 or higher and a chelating agent, and pH 6 or higher. 7. The jelly base according to claim 4, 5 or 6, wherein an alginate having a weight ratio of mannuronic acid to guluronic acid of 0.6 or more is used.