JPH099891A - Refreshment and its production - Google Patents

Abstract

PURPOSE: To obtain new refreshments tasteable of variation of texture, taste and vision, containing a drinking solution and jelly having more than two kinds of specific gravities and flavor. CONSTITUTION: The refreshments contain a drinking solution and jelly having more than two kinds of specific gravities and flavor. To prepare jelly having different specific gravities, e.g. in preparing gel, carbon dioxide gas is contained and its adding amount is controlled. Specific density of the drinking solution can be adjusted, e.g. by adding sugar or an alcohol and controlling by its adding amount. To clarify changing of flavor, the amount of jelly is increased, preferably in such a way that more than two kinds of jelly are not mixed with each other. To realize the state, a floating jelly having 0.6-0.8 specific gravity and a sinking jelly having 1.01-1.5 specific gravity when specific gravity of the drinking solution to be the base is defined as 1 are contained in the drinking solution and constant amounts of the jelly are preferably floated and sunken. As a gelling agent, one giving elastic gel such as gelatin, carrageenan is preferable. The refreshments are preferably drunken by using straw, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food or drink containing jelly having two or more flavors and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, the purpose of the present invention is to provide a new confectionery which can be observed visually for changes in the shape of jelly in the beverage when it is drunk, and which is visually pleasing (JP-A-61-18).
7749). This is a proposal in which a jelly component solution is dropped into a seasoned beverage component and instantly solidified so that the change at this time and the shape of the produced jelly can be enjoyed.

A carbonated beverage containing jelly grains in which a carbonated beverage and jelly grains are filled and sealed in a container (Japanese Patent Laid-Open No. 63-173).
563). This is because the specific gravity of the jelly is made larger than that of the carbonated drink in order to make the jelly particles move up and down at a high speed and to maintain the same for a relatively long time.

Further, an acidic soft drink (Japanese Patent Laid-Open No. 3-130061) in which granular jelly is suspended has been proposed. This is a proposal in which flexible solid substances having various forms and flavors are mixed and floated.

Further, a beverage (Japanese Patent Laid-Open No. 6-14750) in which a floating or floating gel body is mixed has been proposed. This is one in which the gel body is floated or floated by enclosing uniform air bubbles in the gel body.

[0006]

[Problems to be Solved by the Invention]
Beverages that enjoy a change in flavor and texture are well-received, and it is considered that there is a demand for those that can satisfy not only the flavor but also the fun during drinking. However, all of the conventional beverages such as those proposed above enjoy the shape and movement of the jelly, or change the appearance by floating, and are lacking in versatility. Therefore, the present inventors have come up with the present invention by conceiving a novel food or drink product containing jelly in which the appearance, taste and texture of jelly are changed in various ways at the same time. That is, an object of the present invention is to provide a novel food / beverage containing jelly in which the appearance, flavor, color, shape and form of jelly, etc. are variously changed at one time, and a method for producing the same.

In the present invention, jelly or gel means
Gelatin jelly, alginate jelly, pectin jelly,
It includes all of high molecular polysaccharide jelly, protein gel, jelly gelled with other gelling agents, or jelly and gel in which all or a part thereof is combined.
And in the present invention, jelly or gel is used synonymously. That is, when referring to jelly or gel in the present invention,
It is meant to include both gels and jellies. Jelly is also called jelly. In the present invention, the term “flavor” means one having two or more characteristics among characteristics such as scent, taste, color tone, texture and jelly shape / form.

[0008]

The present invention is characterized by comprising a beverage liquid and at least two types of jelly having different specific gravities, and combining the flavors of the beverage liquid and the jelly to have two or more types of specific gravity and flavor. And That is, the present invention is a food or drink containing a liquid beverage and a jelly having two or more specific gravities and flavors. Further, the present invention is a method for producing a food or drink, wherein the beverage liquid contains two or more kinds of jelly having specific gravity and flavor.

Specifically, the specific gravities of the beverage liquid and the jelly are made different at least in two or more kinds. The present invention aims to provide novel and novel foods and drinks by imparting different flavors to each of these different specific gravities to make various changes in aroma, taste, color tone and texture. That is, first, a beverage liquid with or without a certain flavor is prepared. Next, jelly with different flavor and specific gravity is prepared. To prepare the jelly having different specific gravities, sugar, alcohol, and gas are added at the time of preparing the gel (jelly), and the kind, the amount used, and the preparation conditions are adjusted. As the gas, carbon dioxide gas or nitrogen gas, which is safe as food, is used. In addition, the specific gravity of the beverage liquid is adjusted by using a raw material having a specific gravity larger than that of water such as sugar or alcohol, or a raw material having a smaller specific gravity as necessary, and adjusting the usage amount to contain the raw material. And the specific gravity of the beverage is the same as the specific gravity of either jelly,
It should be the same as or larger than the jelly with a small specific gravity, or it should be the same or smaller than the jelly with a large specific gravity. Next, the above-mentioned jelly is added to the beverage thus prepared. In this way, the specific gravity of the beverage liquid is set to the upper limit or the lower limit, or between two or more types of jelly, and the jelly is floated or floated (in the present invention, one that neither floats nor sinks is called a float), At least two of the sedimentation phenomena are performed simultaneously.

The combination of the beverage liquid and the jelly containing two or more kinds of flavors and specific gravities will be explained, for example, in the case of two types. One of the beverage liquid and the jelly has the same specific gravity (in this case, the jelly is suspended in the beverage liquid). The flavor of this jelly may be the same as or different from that of the beverage).
Other types of jelly will differ from this specific gravity. It is preferable that the two types of jelly have different flavors. In this case, if the specific gravity of the other type of jelly is higher than that of the beverage liquid, this jelly will settle, and if it is smaller, it will rise.
Jelly having the same specific gravity as that of the liquid drink floats in the liquid drink.
In the case of having three types of specific gravity and flavor, three of the beverage liquid and the two types of jelly are made to have different specific gravities and flavors. In this case, the specific gravity of the beverage liquid may be set between the specific gravities of the two types of jelly. Similarly, in the case of four or more kinds, the specific gravity and the flavor are made different from each other.

Thus, different flavors are given to jellys having different specific gravities to prepare jellies having two or more different specific gravities and flavors, and the resulting jelly is incorporated into a beverage to prepare a jelly of the present invention. It becomes food and drink.

In this way, foods and drinks with various tastes, sights, and textures can be produced, and if the specific gravity and flavor are made slightly different from each other, theoretically, a large number of aromas can be obtained in a container.
Granular jelly having a taste, color tone and texture is aggregated according to the specific gravity to form a layered form as a whole, and a plurality of flavors can be enjoyed by eating and drinking one product. That is, two or more kinds having a scent, taste, color tone, texture and jelly shape / form are prepared, and their specific gravities are made different from each other, and these are contained in the beverage.

The method for changing the specific gravity of the jelly is, for example, a method using sugar, a method of enclosing bubbles of carbon dioxide gas in a gel (Japanese Patent Laid-Open No. 6-14750, etc.), a method of containing alcohol in a gel or a beverage, etc. Any known or unknown method may be used.

The specific gravity of the jelly depends on whether it is floated, floated or settled with respect to the base beverage. It can be floated, but in order to clarify the change in flavor, it is recommended to use a large amount of jelly and not mix two or more types of jelly. Needless to say, the viscosity of the beverage does not have to be particularly limited, but it is preferably low in order to increase the degree of freedom with respect to the movement of the jelly in the beverage. For that purpose, it is desirable that a certain amount of material floats and sinks with a difference in specific gravity as described below. In order to float the jelly clearly in a short time, when the specific gravity of the base beverage is 1, it may be 0.8 or less, and the most preferable range is 0.6 to 0.8. Is. If the specific gravity is less than 0.6, they float and collect on the upper surface of the beverage. Also, in order for the jelly to settle, the specific gravity of the base beverage liquid should be 1.0
In that case, it is sufficient if it is larger than 1.0, and the preferable range is from 1.01 to 1.50. The specific gravity may be greater than 1.50, but with such a specific gravity, the jelly will settle on the lowermost surface of the beverage and collect.

The beverage containing jelly of which the specific gravity is changed is preferably a tubular beverage when eating or drinking in order to make the change in flavor clear. That is, when a container filled with the food or drink according to the present invention, or a cup that is transferred at the time of drinking is put directly on the lips, the jelly of the upper layer and the jelly of the lower layer enter the mouth at the same time as the container tilts, so that the flavor and texture are improved. Is difficult to detect. To solve this,
It is advisable to enter into the mouth sequentially from the jelly in the upper layer or the lower layer. Specifically, in order to effectively drink the food or drink of the present invention, it is advisable to drink it in a tubular shape as described above. For example, a straw or the like is used to suck and eat from the lower jelly. for that reason,
It may be filled in a container with a straw directly attached to the bottom or lower part of the side of the container, or may be attached with a straw etc. .

As the gelling agent for forming jelly in the present invention, known gelling agents such as gelatin and carrageenan can be used. From the viewpoint of good melting in the mouth and good street performance when drinking with a straw, etc. The difference in flavor, texture, etc. can be better understood by using a gelling agent that creates a gel with a certain character.

That is, it is preferable that the jelly contained in the beverage is a tubular one such as a straw, which has elasticity and collapses when it is eaten or drinks, such that the jelly is torn before it passes through the tubular portion. This means that the size of the jelly should be larger than the diameter of a tube such as a straw. For example, as the size of the gel,
Drink jelly having a diameter of 5 to 8 mm with a straw or the like having a diameter of about 3 to 4 mm. Therefore, a gelling agent that produces an elastic gel such as gelatin can better sense a difference in flavor including texture than a gelling agent that does not break or a brittle gel that does not have elasticity.

Beverages containing foods such as jelly in the present invention, that is, foods and drinks, include fruit juices, soft drinks containing fruit juices, soft drinks, alcoholic drinks and the like. The jelly or beverage of the present invention can change the flavor by a flavor, a flavor, a flavoring agent, etc., and if the color is changed by using a natural or artificial coloring agent or by using fruit juice, a change in color tone. You can also get

The method for measuring the specific gravity is the same as the method generally used for the specific gravity bottle. That is, the specific gravity of the beverage liquid is obtained by measuring the weight of the sample and the water of the same volume at 20 ° C. using a specific gravity bottle and determining the specific gravity from the weight ratio. The specific gravity of the jelly is adjusted to 20 ° C. for all the tools used (measuring cylinder with stoppers, etc.), sample (jelly), and reagent (n-pentane). First, an amount of n-pentane in which a sample is buried is placed in a 100 ml graduated cylinder equipped with a stopper, and the container is sealed. The volume of n-pentane at this time is read. Next, about 10 g of the sample jelly is precisely weighed and placed in a measuring cylinder with a stopper. Read the volume at this time. The increased volume is calculated from these volume differences. The weight of water corresponding to this volume is obtained, and the specific gravity is calculated by taking the ratio with the weight of the sample jelly.

[0020]

EXAMPLES The present invention will be specifically described based on the following examples.

Example 1 (Examples of Different Specific Gravity) A beverage liquid, an upper layer gel and a lower layer gel were prepared as shown in Table 1 below.
The product of the present invention was prepared. In addition, as Comparative Example 1, a control product in which the specific gravities of the two gels were the same was also prepared. The composition is in accordance with Table 1, and the amounts of sugar are 8%, 2.5% and 10% respectively for the beverage liquid, the upper layer gel and the lower layer gel (in the present invention, the numbers in each table and% in the sentence mean% by weight). Also, "-" in the table
The symbol indicates that it was not used. same as below. ). In each table, "gelling agent" means a commercially available gelling agent containing carrageenan as a main component.

[0022]

[Table 1] ─────────────────────────────────── Ingredients Beverage liquid Upper layer gel Lower layer gel ──── ──────────────────────────────── 1/5 Concentrated Muscat juice 2.00 2.00 2.00 Sugar 8.00 2.50 10.00 Citric acid 0.16 0.25 0.25 Gelling agent-0.55 0.65 Peppermint essence-0.08-Muscat flavor 0.02-0.10 Food dye (melon color L ( Saneigen)) 0.01 0.02 0.02 Purified water 89.81 94.60 86.98 ────────────────────────── ──────────

As for the preparation method, the raw materials in Table 1 were weighed and mixed based on the compounding ratio in Table 1, and 500 ml of the beverage liquid and 200 g of the upper layer gel and the lower layer gel were prepared. The beverage was heat-sterilized at a temperature of 85 ° C. for 10 minutes. Also,
After dissolving the gelling agent, all of the gels were heated at 85 ° C for 10
It was kept in a hot water bath for 1 minute for sterilization. Then, it was poured into a stainless steel bat so as to have a thickness of about 1 cm and cooled. After cooling and gelation, it was cut into about 5 mm square.
The actual specific gravity of the gel was 1.030 for the beverage, 0.994 for the upper gel, and 1.045 for the lower gel. 120 ml of the beverage, 40 g of the upper layer gel and 40 g of the lower layer gel were filled in a 250 ml container. As a result, in the product of the present invention of Example 1, a colored jelly of the same color as the transparent colored beverage liquid floated up in the transparent colored beverage liquid, and the other gel having a large specific gravity settled. However, the appearance is the same color system,
At first glance, the two gels contained were indistinguishable from each other.

The specific gravity of the beverage of the control product of Comparative Example 1 was 1.0.
At 30, the specific gravity of the two gels was 1.034. This was prepared in the same manner as in Example 1 and filled in a container. as a result,
In the control product of Comparative Example 1, the transparent colored jelly of similar color settled in the transparent colored liquid, and the gel was difficult to identify.

In order to confirm the characteristics of the product of the present invention of Example 1 and the control product of Comparative Example 1, a sensory test was conducted. 30 preference panels were instructed to drink the product of the present invention and the control product with a straw and tested. All of them answered that both of the two products had a gel flavor and texture that were unprecedented when they were drunk despite being a transparent colored beverage. In addition, when one of the samples of the present invention product and the control product, which experienced a change in flavor during eating and drinking, was asked to answer, 28 out of 30 respondents answered that the present product had a change in flavor. When tested by the two-point discrimination method, the flavor of the product of the present invention was found to change at a significance level of 0.1%.

Example 2 (Example in which carbon dioxide gas was contained in the upper layer gel)

[0027]

[Table 2] ─────────────────────────────────── Raw materials Beverage liquid Upper layer gel Lower layer gel ──── ──────────────────────────────── 1/3 concentrated pair fruit juice 4.00 4.00 5.00 Sugar 8.00 4.00 9.25 Citric acid 0.50 0.25 0.25 Gelatin-0.50 0.60 Pair essence-0.10-Vanilla flavor 0.02-0.10 Xanthan gum-0.50-Sodium alginate- 0.50-calcium carbonate-3.00-purified water 87.48 87.15 84.80 ───────────────────────────── ───────

Preparation of upper layer gel According to the method of Example 1 of JP-A-6-14750,
Carbon dioxide was included in the upper gel to adjust the specific gravity. That is, the raw materials for the upper layer gel were mixed and dissolved in the proportions shown in Table 2 as the liquid A. Gelatin was heated to 50 ° C. or higher and dissolved. As solution B, 1 g of anhydrous citric acid was dissolved in 99 g of water to prepare an organic acid-containing solution. The pH at this time is 2.
It was 4. Next, the liquid A was dropped into the liquid B from a nozzle having a diameter of 7 mm, and the gel was allowed to react for 1 hour. Diameter 6-8 mm
Since the gel of (1) contained carbon dioxide and floated, it was collected and used as the upper layer gel.

Preparation of Beverage Liquid and Lower Layer Gel The beverage liquid and the lower layer gel were prepared in the same manner as in Example 1 by mixing the raw materials in the proportions shown in Table 2. At this time, the specific gravity of the beverage liquid is 1.030 and the specific gravity of the upper layer gel is 0.60.
0, the specific gravity of the lower layer gel was 1.038. The upper layer gel and the lower layer gel thus obtained were put in a container together with the beverage liquid at the same ratio as in Example 1. The obtained food and drink obtained novel foods and drinks in which the floating gel and the sedimentation gel coexisted and the flavors were different from each other.

Comparative Example 2 In the same manner as in Example 2, gel 1 and gel 2 containing carbon dioxide were prepared at the compounding ratio of the raw materials shown in Table 3. At this time, the specific gravity of the gel was 1.030 for the beverage, 0.700 for gel 1 and 0.750 for gel 2. As a result, in Comparative Example 2, a transparent jelly floated or floated in the transparent liquid, and a jelly-containing beverage that was difficult to distinguish from the beverage was obtained.

[0031]

[Table 3] ─────────────────────────────────── Raw materials Drinking liquid Gel 1 Gel 2 ──── ──────────────────────────────── 1/3 concentrated pair fruit juice 4.00 4.00 5.00 Sugar 8.00 6.00 7.00 Citric acid 0.50 0.25 0.25 Gelatin-0.50 0.60 Pair essence-0.10-Vanilla flavor 0.02-0.10 Xanthan gum-0.50 0.50 Alginic acid Sodium-0.50 0.50 Calcium carbonate-3.00 3.00 Purified water 87.48 85.15 83.05 ──────────────────────── ─────────────

A sensory test was conducted to confirm the characteristics of the food and drink of Example 2 and the food and drink of Comparative Example 2. Forty-three taste-type panels were instructed to instruct two samples to drink with a straw. One of the samples, which feels a change in taste during eating and drinking, of the food and drink of the present invention of Example 2 and the food and drink as a control product of Comparative Example 2 was 35.
34 of the people answered that the taste of the food and drink of Example 2 changed. When tested by the two-point discrimination method, it was determined that the taste of the food and drink of Example 2 changed at a significance level of 0.1%. Also, when I asked which of the two is preferable,
Twenty-four of 35 people said that the food and drink of Example 2 was preferable.
When tested by the two-point preference method, it was determined that the food and drink of Example 2 was preferable to that of Comparative Example at a significance level of 5.0%.

Example 3 (Example Containing Three Types of Jelly) A beverage liquid beverage, an upper layer jelly, an intermediate layer jelly and a lower layer jelly were blended as shown in Table 4 below.

[0034]

[Table 4] ─────────────────────────────────── Raw materials Beverage liquid Upper layer jelly Middle layer jelly Lower layer jelly ── ───────────────────────────────── 1/5 concentrated lemon juice 2.00 2.00 2.00 2. 00 Sugar 8.00 4.00 8.00 12.50 Gelling agent-0.55 0.55 0.65 Grapefruit essence --- 0.10 Orange essence--0.10-Cherry flavor-0.08- -Food color red-0.05--Food color orange--0.06-Food color yellow --- 0.06 Purified water 90.00 93.32 89.29 84.69 ──────── ────────────────────────────

The preparation method was the same as in Example 1 according to Table 4 above for the beverage liquid and each jelly. The specific gravity at this time was 1.030 for the drink liquid and 1. for the upper layer jelly.
011, middle layer jelly 1.030, lower layer jelly 1.0
It became 51. After the preparation, 120 g of the beverage liquid, 25 g each of the upper layer, the middle layer and the lower layer jelly were filled in a container.
As a result, the food and drink of Example 3 was obtained as a beverage containing three types of jelly in which red, orange, and yellow jellies were layered according to their specific gravities in a transparent beverage solution. When this was tested by instructing to drink it with a straw, it was visually beautiful, and it was evaluated that the taste changed from the middle when it was drunk.

Example 4 (Example Containing Alcohol) A beverage solution, an upper gel and a lower layer gel were blended as shown in Table 5 below to prepare a beverage solution and a gel, respectively.

[0037]

[Table 5] ─────────────────────────────────── Raw materials Drinking liquid Upper layer gel Lower layer gel ──── ──────────────────────────────── 1/5 concentrated orange juice 16.00 10.00 − Tequila 10.00 20. 00 5.00 Grenadine syrup--80.00 Sugar 8.00 2.00-Citric acid 0.16 0.25 0.25 Gelling agent-0.55 0.65 Orange essence 0.08 0.08-Purification Water 65.76 67.12 14.10 ────────────────────────────────────

The preparation method was the same as in Example 1. At this time, the specific gravity of the gel was 1.019 for the beverage, 0.670 for the upper gel, and 1.450 for the lower gel. After preparation, 120 ml of beverage, upper layer gel 55 g, lower layer gel 2
The container was filled with 5 g. As a result, the food / beverage product of Example 4 exhibited a laminated state of Tequila Sunrise, which is a kind of cocktail, and was an alcoholic beverage in which the taste could be changed.

[0039]

INDUSTRIAL APPLICABILITY As described above, the food and drink of the present invention obtained by incorporating jelly having different specific gravities and flavors into the beverage liquid are novel to food and drink in terms of texture, taste and visual sense. It is possible to obtain foods and drinks having a novel characteristic of imparting various flavors and interests and being able to enjoy the change in flavor during drinking.

Claims (2)

[Claims] 1. A food or drink comprising a beverage liquid and jelly having two or more specific gravities and flavors. 2. A method for producing a food or drink, wherein the beverage contains jelly having two or more kinds of specific gravity and flavor.