JPH10243779A - Production of liquid food containing solid material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a liquid food containing floated and dispersed eatable solid materials. SOLUTION: In a method for producing a liquid food containing floated and dispersed eatable solid materials and containing gellant gum, tamarind seed gum and an calcium salt and/or a magnesium salt in 0.03-0.05 pt.wt., 0.002-0.05 pt.wt. and 0.001-0.010 pts.wt. (converted into calcium and/or magnesium), respectively, per 100 pts.wt. of the food preparation solution, the method contains a process for homogenizing the food preparation solution, before the eatable solid materials are added to the food preparation solution.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a liquid food or drink containing an edible solid such as jelly pieces or fruit tissues. The present invention relates to a method for producing a liquid food or drink containing a solid which has an improved tactile sensation as a food or drink, in which a solid having good viscosity and fluidity can be integrally drinkable with the food and drink preparation liquid part, and has a smooth drinking comfort as a whole.

[0002]

2. Description of the Related Art In liquid foods and drinks containing solids, it has been conventionally known to improve the dispersion stability of the solids in the food and drink preparation liquid so that the solids can be eaten and drinked integrally with the food and drink preparation liquid part by, for example, heat resistance and acid resistance. The use of viscosifying thickening polysaccharides has been considered. For example, in order to maintain a dispersed state of jelly grains, citrus fruits, and pulp as solids, a food instant solid beverage (Japanese Patent Application Laid-Open No. 62-130671)
), A viscous food (JP-A-62-151148), and a method for producing a granular food-containing beverage (JP-A-5-3773). However, JP-A-62-130671 and JP-A-62-151148 discuss only the use of gellan gum alone.
Discloses that gellan gum alone or a combination of gellan gum and kappa-carrageenan is preferred over the other polysaccharides tested.

[0003]

SUMMARY OF THE INVENTION In a liquid food or drink containing a solid, the preparation of the food or drink as a taste product as well as the beauty of the appearance, in which the food and drink preparation liquid and the solid are integrated to improve the floating and dispersibility of the solid are improved. There has been a demand for a food or drink in which the liquid is excellent in floating properties, in particular, has low viscosity and good fluidity, and has improved touch feeling such as drinking comfort. However, such foods and drinks have not yet been developed. An object of the present invention is to provide a method for producing a liquid food or drink containing a suspended and edible solid which solves the above-mentioned problems.

[0004]

SUMMARY OF THE INVENTION In general, the present invention relates to a method for producing a liquid food or drink containing solid matter, and more particularly to a liquid food or drink containing a suspended and edible solid matter. Gellan gum, more than 0.03 to less than 0.05 parts by weight, tamarind seed gum more than 0.002 to 0.05 parts by weight, and 0.1 parts by weight in terms of calcium and / or magnesium, based on 100 parts by weight of the food and drink preparation liquid. 001-001
Less than 0.010 parts by weight of a soluble calcium salt and / or
Alternatively, a method for producing a liquid food or drink containing a solid containing a magnesium salt, comprising a step of homogenizing the prepared liquid before adding a edible solid to the prepared food or drink.

[0005] The present inventors, in a liquid food or drink containing an edible solid which is suspended and dispersed, select the above-mentioned constituent requirements to thereby improve the floating and dispersibility of the solid, the feeling of touch, and the fluidity of the liquid. Improved foods and drinks can be obtained, and the present invention has been completed. The present inventors can drink a food and drink preparation liquid of a liquid food and beverage containing a solid and a solid as a single body (the liquid part and the solid can be separated from each other, but only the solid remains in a bottle or a mouth at the time of drinking) It was possible to drink at the same time as the liquid portion without having to drink), and also focused on improving the tactile sensation such as smoothness during drinking, and conducted intensive studies on the physical properties of the prepared food and drink liquid. As a result, a specific amount of gellan gum and tamarind seed gum are combined and used in the food / beverage preparation liquid portion within a range not solidifying, and after dissolution, a small amount of soluble calcium salt and / or magnesium salt is added thereto, followed by mixing and cooling. Improved tactile sensation as a product,
By including a step of performing a homogenizing treatment before adding solids, it is possible to obtain a food and drink preparation liquid having excellent floating properties, particularly low viscosity and excellent fluidity. Further, the food and drink preparation liquid, gellan gum and tamarind seed gum function not as a gelling agent but as a thickening stabilizer, exhibiting an effect on the floating and dispersing properties of solids, and the food and drink preparation liquid and the solids during drinking. It also had the excellent property that it could be drunk as a whole.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The liquid food / beverage product containing a solid in the present invention refers to a food / drink which is separable into a solid portion and a food / beverage preparation liquid portion and is drinkable. The term “liquid” as used in the present invention means that the food or beverage as a product is in a state where the fluidity is maintained and a solid as its content can be suspended and dispersed. The term “suspension-dispersion” as used in the present invention means that the distribution of solids in a liquid food or drink product, which is a stationary product, is apparently nearly uniform in the upper, middle, and lower portions of the container.

[0007] In the present invention, the food / beverage preparation liquid includes water, fruit juice drink, pulp drink, soft drink, milk drink, soy milk drink, tea drink, tea drink, nutritional drink, vegetable juice, mentsuyu, ramen soup, liquid dressing. , Soup, miso soup, and the like in the form of a liquid in appearance, but are not limited to these as long as they are drinkable. In preparing these food and drink preparations, gellan gum, tamarind seed gum, and soluble calcium and / or magnesium salts are contained as a part of the raw materials within a range in which the fluidity of the food and drink preparations is not lost. It is possible to use a conventionally used technique for the production of the food and beverage preparation liquid part according to the present invention. Specifically, as the raw materials, gellan gum, tamarind seed gum, soluble calcium salt and / or Or, in addition to magnesium salts, sugars such as fructose-glucose liquid sugar, white sugar, granulated sugar, fructose, glucose, oligosaccharides and / or sweeteners such as aspartame, stevia, fucose, miraculin, lacanca and / or red cabbage, annatto Carotenoids, flavonoids, coloring agents such as anthocyanins and / or preservatives such as forsythia extracts and / or antioxidants such as rice bran extract and / or bitters such as caffeine and / or citric acid, sodium citrate,
Acidulants such as malic acid, lactic acid, phosphoric acid, tartaric acid and phytic acid and / or emulsifiers such as glutamic acid, taurine, arginine, asparagine, sodium inosinate, whey minerals and the like and / or glycerin fatty acid esters and / or Vitamin A, carotene, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, fortifying agents such as folic acid and / or agents for the production of silicones and / or fragrances and / or polydextrose and In addition, edible substances such as food materials such as dietary fiber and food additives can be used, and if necessary, alcohols can be contained within a range that does not cause precipitation of the contents.

[0008] The pH of a food or drink product using the food or drink mixture referred to in the present invention can be selected within the range of ordinary food and drink, and can be in the range of 2.5 to 7.0. The pH is preferably in the range of 3.0 to 4.5, and more preferably in the range of 3.4 to 3.8. The viscosity of the food / beverage preparation liquid referred to in the present invention is less than 1 to 7 cp (20 ° C., hereinafter abbreviated) in order to improve the fluidity upon drinking.
And more preferably 2 to 6 cp. The homogenization treatment here is not particularly limited, but a usual homogenizer can be used. For example, a high-speed stirring and dispersing machine, a colloid mill, an ultrasonic emulsifier, and a homogenizer can be used. The operating conditions can be set within a range that does not reduce the particle buoyancy in the range of the desired low viscosity of the food and drink preparation liquid (Toshimasa Yano et al., Co-authored by three, Food Engineering Basic Lecture Emulsification and Dispersion, pp. 175-191, Korin Co., Ltd.
Published November 30, 1988]. The homogenization treatment is not particularly limited as long as the solid matter is not added to the food / beverage preparation liquid part, but it is preferably operation after adding gums or after adding gums and a calcium source.

[0009] Among the solids referred to in the present invention, among the edible ones, jelly, citrus cyano, citrus pulp, apple puree, apple pulp, pineapple pulp, peach pulp, grape pulp, strawberry pulp, carrot puree, red bean Microorganisms such as soybeans, sesame, shredded vegetables, vegetable pulp, animal and plant tissues such as animal meat, edible bacteria such as lactic acid bacteria, molds such as yeast and rice koji, and mushrooms such as shiitake are suitable. .

[0010] In the present invention, it is possible to use a conventionally employed technique for the production of jelly when the solid is jelly. Specifically, gellan gum and locust bean gum are used as raw materials. , Tamarind seed gum, xanthan gum, carrageenan, guar gum, pectin, crystalline cellulose, carboxymethylcellulose, konjac mannan, agar, sodium alginate, chitin, glucosamine and the like can be used alone or in combination. In the jelly, sugars such as fructose-glucose liquid sugar, white sugar, granulated sugar, fructose, glucose, oligosaccharides and / or sweeteners such as aspartame, stevia, fucose, miraculin, lacanca and / or red cabbage, annatto, Colorants such as carotenoids, flavonoids, anthocyanins and / or preservatives such as forsythia extract and / or antioxidants such as rice bran extract and / or bitters such as caffeine and / or citric acid, sodium citrate, apple Acid, lactic acid, phosphoric acid, tartaric acid, phytic acid and other acidulants, and / or glutamic acid, taurine, arginine, asparagine, sodium inosinate, whey minerals and other condiments, and / or emulsifiers such as glycerin fatty acid esters and / or vitamins A, carotene, vitamin B
1. Vitamin B2, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Enhancers such as folic acid, calcium lactate, calcium chloride and / or agents for manufacturing such as silicones and / or food materials and foods such as flavors Edible substances, such as additives, can be used. Those obtained by dissolving, mixing and adjusting the pH of these raw materials are sterilized, cooled and solidified. The solidified jelly can be cut into small pieces using a molding machine such as a die cutter or a mince machine. In another method, for example, in a jelly mainly composed of gellan gum, a material obtained by heating and dissolving raw materials other than calcium and / or magnesium ion-containing components in deionized water,
It is also possible to prepare a spherical jelly-like jelly by dropping into, for example, a cooled calcium lactate solution prepared in another container. However, as long as appropriate hardness is obtained, an arbitrary step can be selected for molding the jelly. In particular, when used in foods and drinks prepared in an acidic manner, 0.1 to 0.5 part by weight of gellan gum is mainly blended with respect to 100 parts by weight of jelly, and xanthan gum, guar gum, and locust bean gum are further blended as necessary. It is possible to use 5 to 15 parts by weight of granulated sugar, 0.05 to 0.5 part by weight of sodium citrate, and, if necessary, jelly to which acidulants, vitamins, coloring agents, and flavors are added.

In the present invention, the shape of the solid material can be a cube, a rectangular parallelepiped, a polyhedron, a sphere, an ellipse, a sac, or the like, but is not limited thereto. Shapes are also possible.
Further, as the size of the solid material, a material passing through a mesh having a side of 10 mm can be used, and preferably, a solid material having a side of 0.1 mm is used.
Those that pass through a mesh of 8 mm on a side without passing through a mesh of 3 mm are preferable from the viewpoint of tactile sensation.
It is most preferable to pass through a mesh having a side of 5 mm without passing through the mesh of. In the present invention, the amount of the solid added to the food and drink preparation liquid is 0.5 to 40 parts by weight, preferably 1 to 30 parts by weight, more preferably 2 to 100 parts by weight, based on 100 parts by weight of the food and drink preparation liquid. -20 parts by weight.

[0012] Gellan gum in the present invention refers to gellan gum which is recognized as a food additive.

The tamarind seed gum referred to in the present invention is:
Tamarind seed gum that is recognized as a food additive.

The soluble calcium salt and / or magnesium salt referred to in the present invention refers to edible substances, such as food additives and food materials, which can exist as cations in an aqueous solution, and include, for example, calcium glutamate. , Calcium lactate, calcium chloride, calcium citrate,
Food additives such as calcium gluconate, calcined calcium, uncalcined calcium, calcium carbonate, calcium hydroxide, magnesium chloride, magnesium sulfate, and food materials such as milk calcium, bittern, seawater, etc. can be used and used alone or in combination. Although possible, these types are not limited. The use of calcium lactate is preferred from the viewpoint of good solubility when used in a food and drink preparation liquid and good touch as a food and drink.

Representative examples of the method for producing a liquid food or drink containing a solid substance of the present invention are as follows, but the present invention is not limited thereto. Gellan gum, tamarind seed gum and, if necessary, sodium citrate are dissolved in deionized water in required amounts, and this solution is mixed with a separately prepared sugar solution. After mixing a separately prepared soluble calcium salt, for example, a calcium lactate solution, into the mixture, the mixture is cooled to make the whole liquid temperature 40 ° C. or lower. Further, after adding fruit juice, vitamin C, citric acid, fragrance and the like to the mixed solution, deionized water was added, and if necessary, citric acid and the like were added again to obtain a required amount of 100% weight and a predetermined pH.
In all the steps, the components were homogenized by gentle stirring. The prepared food and drink prepared by this method did not solidify (gel), and the polysaccharide in the component functioned as a thickening stabilizer. Separately, a solid material with a diameter of about 3
mm jelly balls were prepared by a conventional method. Using these, jelly balls were added to the heated food / beverage preparation, stirred uniformly, filled in a pre-warmed bottle so as not to be damaged by heat shock, and stoppered. Cool it slowly or 8
After being kept in warm water at 5 ° C. for 15 minutes, it was cooled to obtain a liquid food or drink product.

In order to improve the tactile sensation at the time of drinking of the solid and the food and drink preparation liquid and the floating dispersibility of the solid in the food and drink preparation liquid, the amount of gellan gum used in 100 parts by weight of the food and drink preparation liquid is as follows. More than 0.03 to less than 0.05 parts by weight and the amount of tamarind seed gum used is more than 0.002 to 0.05 parts by weight, and ranges from 0.001 to less than 0.010 parts by weight in terms of calcium and / or magnesium. It is possible to use a soluble calcium salt and / or magnesium salt in the above, and it is possible to adjust the amount to be used within the above range depending on the kind and specific gravity of the solid substance or to adjust the feel. In particular, the tactile sensation obtained by the synergistic effect of gellan gum and tamarind seed gum is not only the viscosity of the food and drink preparation liquid but also the physical properties such as adhesion and fluidity when the food and drink are contained in the mouth together with the solid matter. Therefore, a comprehensive evaluation of them is necessary. In addition, before adding the solid matter, the prepared food and drink is subjected to a homogenizing treatment to lower the viscosity without lowering the floating property of the particles and to improve the fluidity.

The tactile sensation referred to in the present invention refers to the texture, such as smoothness, viscousness, fluidity, and adhesion to the tongue, and the solid substance and the food and drink preparation liquid when drinking the food and drink preparation liquid. It refers to the sensual sensation such as the sensation in the mouth.

[0018]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Example 1 Gellan gum, tamarind seed gum and calcium lactate as a calcium or magnesium source in a food and drink preparation for evaluating the feel of liquid food and drink containing solid matter and the floating and dispersibility of the solid in the food and drink -The food and drink preparation liquid was prepared by changing the mixing ratio of pentahydrate or magnesium sulfate. The preparation of the food and drink preparation liquid was performed using deionized water at 80 ° C. in the amounts of gellan gum and tamarind seed gum shown in Table 1 in each test plot and sodium citrate 0.008.
g, lactose 0.04 g with a high-speed agitator [T. K. Using a homomixer manufactured by Tokushu Kika Kogyo Co., Ltd.] under the conditions of a clearance of 0.5 mm, 1000 rpm for 3 minutes, and 9 g of granulated sugar prepared separately.
Is mixed with deionized water. Calcium lactate · 5 corresponding to the amount of soluble calcium or soluble magnesium in each test plot separately prepared in this mixed solution
After mixing the solution in which hydrate or magnesium sulfate is dissolved, an appropriate amount of deionized water cooled to 20 ° C. is mixed to bring the total liquid temperature to 40 ° C. or lower. Further, 0.6 g of lemon juice, 0.065 g of vitamin C, 0.05 g of anhydrous citric acid, and 0.1 g of flavor are added to the mixture, and then deionized water cooled to 20 ° C. is added. Then citric acid was added again to give a total weight of 100 g. In all the steps, the components were homogenized by gentle stirring.

Separately, jelly balls having a diameter of about 3 mm were prepared as solids by a conventional method. That is, 90 g of granulated sugar, 4 g of gellan gum, 0.01 g of guar gum, 0.01 g of xanthan gum in 700 g of deionized water at 80 ° C.
g, locust bean gum 0.01 g, sodium citrate 1 g, and lactose 4.6 g are uniformly dissolved, cooled to 25 ° C., and sequentially added and mixed with vitamin A emulsion 3 g, vitamin E emulsion 5 g, carotenoid pigment 2 g, and flavor 1 g. Further, an appropriate amount of deionized water was added to obtain a total amount of 1000 g of solution A.
Also, 700 g of deionized water is placed in another container, and 90 g of granulated sugar, 10 g of calcium chloride dihydrate, and 1 g of fragrance are mixed in this order, and an appropriate amount of deionized water is further added to make a total amount of 1 g.
000 g to obtain a solution B. The solution B was kept at a temperature of about 20 ° C., and the solution A was dropped while gently stirring to obtain a jelly ball having a diameter of about 3 mm. Further, 3.5 g of jelly balls were added to 96.5 parts by weight of each of the prepared food and drink solutions heated to 95 ° C.
A part by weight was added, stirred uniformly, filled in a 190 ml bottle preheated to 60 ° C., and stoppered. Total weight is 3
00 g. This was kept in hot water at 85 ° C. for 15 minutes and sterilized, and then cooled to 20 ° C. to obtain a beverage product.

[0021] The beverage products in each test group were compared with each other in terms of the stability of suspended solid dispersion and sensory tests. The sensory test was performed by 10 panelists, and the touch feeling was compared. For comparison of suspension dispersion stability of solid matter, after filling and stirring the beverage product of each test section, wrap the bottle mouth with a string,
As a pendulum with a string length radius of 50 cm, ±
It was made to oscillate at an angle of 30 degrees for 30 seconds, and the sedimentation state of the solid was compared. The results are shown in Table 1.

[0022]

[Table 1]

* 1-: 30% or more of the solids kept in the suspended dispersion state ±: Less than 30% of the solids kept in the suspended dispersion state +: Almost all solids settled * 2 Viscometer (B Type viscometer), 20 ° C

It is apparent from the comparison between the test sections 1 and 2 that the tamarind seed gum works synergistically with the gellan gum and has an effect on the floating and dispersing properties of the solids, and that the test section 1 has a better tactile sensation. By comparison of test plots 3-6 and 16,
With respect to 100 parts by weight of the food and drink preparation liquid, the gellan gum concentration of 0.030 parts by weight does not provide a sense of unity between the jelly ball and the food and drink preparation liquid, and 0.052 parts by weight causes the food and drink preparation liquid part to become jelly. Unavailable. Therefore, the use concentration of gellan gum is preferably more than 0.030 to less than 0.050 parts by weight, particularly preferably 0.035 to 0.045 parts by weight. By considering the comparison of the test plots 1, 7, 8, 9, 10, 11 and other factors, the concentration of the tamarind seed gum is more than 0.002 to 0.050 parts by weight, particularly 0.003 to 0.15 parts by weight. 030 parts by weight are suitable.
On the other hand, if the calcium content is less than 0.001 parts by weight as compared with the test plots 12 and 13, the fluidity of the liquid is conversely lost and the beverage is unsuitable. As a result from the test plots 12, 13, 14, and 15, it was suitable that the soluble calcium was 0.001 to less than 0.010 parts by weight.

From the test plot 17, the same results were obtained as in the case where the total amount of calcium was used in the case of adding 50% of soluble magnesium as a substitute for soluble calcium. These are a combination of gellan gum having a linear structure, a reaction of divalent calcium / magnesium ions, and tamarind seed gum having a side chain structure.
It is presumed that synergistic effects were exerted on the stability of the suspended solid dispersion of the food and drink preparation liquid, and especially on the tactile sensation.

From the above, the optimum concentration of gellan gum is 0.1.
030 to less than 0.05 parts by weight, tamarind seed gum is more than 0.002 to 0.050 parts by weight, calcium and / or
Alternatively, the fluidity was maintained at 0.001 to less than 0.010 parts by weight as magnesium. Separately from the experimental section, 0.025 g of gellan gum, 0.0229 in terms of calcium
In the case of g, the result was ± after the pendulum treatment.

Reference Example 1 The preparation of a food and drink preparation was carried out using deionized water at 80 ° C. with the amounts of carrageenan, locust bean gum, xanthan gum in each test plot shown in Table 2 and sodium citrate 0.00
8 g of lactose and 0.04 g of lactose with a high-speed stirring machine [T. K. Using a homomixer manufactured by Tokushu Kika Kogyo Co., Ltd.] under the conditions of a clearance of 0.5 mm, 1000 rpm for 3 minutes, and 9 g of granulated sugar prepared separately.
Is mixed with deionized water. Calcium lactate · 5 corresponding to the amount of soluble calcium or soluble magnesium in each test plot separately prepared in this mixed solution
After mixing the solution in which hydrate or magnesium sulfate is dissolved, an appropriate amount of deionized water cooled to 20 ° C. is mixed to bring the total liquid temperature to 40 ° C. or lower. Further, 0.6 g of lemon juice, 0.065 g of vitamin C, 0.05 g of anhydrous citric acid, and 0.1 g of flavor are added to the mixture, and then deionized water cooled to 20 ° C. is added. Then citric acid was added again to give a total weight of 100 g. In all the steps, the components were homogenized by gentle stirring.

Separately, jelly balls having a diameter of about 3 mm were prepared as a solid by a conventional method. That is, 90 g of granulated sugar, 4 g of gellan gum, 0.01 g of guar gum, 0.01 g of xanthan gum in 700 g of deionized water at 80 ° C.
g, locust bean gum 0.01 g, sodium citrate 1 g, and lactose 4.6 g are uniformly dissolved, cooled to 25 ° C., and sequentially added and mixed with vitamin A emulsion 3 g, vitamin E emulsion 5 g, carotenoid pigment 2 g, and flavor 1 g. Further, an appropriate amount of deionized water was added to obtain a total amount of 1000 g of solution A.
Also, 700 g of deionized water is placed in another container, and 90 g of granulated sugar, 10 g of calcium chloride dihydrate, and 1 g of fragrance are mixed in this order, and an appropriate amount of deionized water is further added to make a total amount of 1 g.
000 g to obtain a solution B. The solution B was kept at a temperature of about 20 ° C., and the solution A was dropped while gently stirring to obtain a jelly ball having a diameter of about 3 mm. Further, 3.5 g of jelly balls were added to 96.5 parts by weight of each of the prepared food and drink solutions heated to 95 ° C.
A part by weight was added, stirred uniformly, filled in a 190 ml bottle preheated to 60 ° C., and stoppered. Total weight is 3
00 g. This was kept in hot water at 85 ° C. for 15 minutes and sterilized, and then cooled to 20 ° C. to obtain a beverage product.

The beverage products in each test group were compared with each other in terms of stability of suspended solid dispersion and sensory test. The sensory test was performed by 10 panelists, and the touch feeling was compared. For comparison of suspension dispersion stability of solid matter, after filling and stirring the beverage product of each test section, wrap the bottle mouth with a string,
As a pendulum with a string length radius of 50 cm, ±
It was made to oscillate at an angle of 30 degrees for 30 seconds, and the sedimentation state of the solid was compared. The results are shown in Table 2.

[0030]

[Table 2]

* 1: −: 30% or more of solids kept in a suspended and dispersed state ±: Less than 30% of solids kept in a suspended / dispersed state +: Almost all solids settled * 2 Viscometer (B) Type viscometer), 20 ° C * 3 When normal stirring is performed without homogenizing treatment using a high-speed stirring machine

Table 2 shows that gellan gum,
A combination of gums other than tamarind seed gum and soluble calcium was studied in terms of floating dispersibility and sensory properties. Test plots 18 and 19 were a combination of gellan gum and carrageenan; test plot 22 was a combination of gellan gum and locust bean gum; test plot 23 was a combination of gellan gum and xanthan gum. Less than 30% maintained the suspended and dispersed state of No. 1 and there was no sense of unity of liquid and spheres, and the combination of gellan gum and tamarind seed gum showed excellent floating properties, especially low viscosity, from the comparison with Table 1. It became clear that the fluidity was good. In addition, the test plots 24 and 25 have no homogenizing treatment, but the buoyancy of the particles after the pendulum treatment is good,
The viscosity of the liquid part was increased as compared with the control test sections 18 and 21, and the fluidity of the liquid part was deteriorated, and the liquid feel became sticky without the sense of unity of the liquid bulb.

Example 2 Granulated sugar 805 was added to 2800 g of demineralized water at 50-60 ° C.
A solution (A) in which g is dissolved is prepared. On the other hand, 9.5 g of gellan gum [Gel-up KS, manufactured by San-Ei Gen FFI Co., Ltd.] and tamarind seed gum [Vistop D, San-Ei Gen FFI Co., Ltd.]
The solution (B) in which 0.5 g and 45 g of granulated sugar are mixed and sufficiently dissolved is mixed with the solution (A). To this mixed solution (C), add 50 to 60 ° C demineralized water 1 in advance.
A liquid (D) obtained by mixing and dissolving 5 g of calcium lactate with 20 g is combined to obtain a mixed liquid (E). Further, demineralized water is added to make a total of 6000 g, and the sufficiently stirred solution is designated as (F). The product temperature at this time is kept at 50 ° C. or higher. next,
At the stage of entering the homogenization step, the solution (F) is cooled with a plate cooler, the product temperature is adjusted to 20 to 25 ° C., and a homogenizer (clearance gap 50 to 300 μm, 50 to 70 k) is used.
g / cm ² ). The homogenized solution (F) is placed in a blending tank and constantly stirred. On the other hand, a solution prepared by mixing and dissolving 13.0 g of sodium citrate, 6.5 g of ascorbic acid, 26 g of anhydrous citric acid, 14.5 g of 1/7 acerola juice, 194 g of polydextrose, and 10 g of fruit flavor in 120 g of demineralized water at 20 ° C. Is mixed and dissolved in the homogenized solution (F), and demineralized water at 20 ° C. is added to obtain 10,000 g of the solution (H). To this solution, 191 g of jelly pieces were added, and the mixture was stirred and dispersed so as not to destroy the jelly pieces.
g was obtained.

Separately, jelly balls having a diameter of about 3 mm were prepared as a solid by a conventional method. That is, 90 g of granulated sugar, 4 g of gellan gum, 0.01 g of guar gum, 0.01 g of xanthan gum in 700 g of deionized water at 80 ° C.
g, locust bean gum 0.01 g, sodium citrate 1 g, and lactose 4.6 g were uniformly dissolved and cooled to 25 ° C., and RIKEN dry AS-S200PT 1.2 g, RIKEN E emulsion 20 (S) 50 g, and red pigment 12 g. And 1 g of perfume are added and mixed sequentially, and deionized water is further added as needed to bring the total amount to 1000.
g of solution A was obtained. Separately, 700 g of deionized water is placed in another container, and 90 g of granulated sugar and calcium chloride / 2 are added thereto.
10 g of the hydrate and 1 g of the fragrance were sequentially mixed, and an appropriate amount of deionized water was added to make a total amount of 1000 g to obtain a solution B. The solution B was kept at a temperature of about 20 ° C., and the solution A was dropped while gently stirring to obtain a jelly ball having a diameter of about 3 mm.
Further, 3.5 parts by weight of jelly balls were added to 96.5 parts by weight of the prepared food and beverage mixture heated to 95 ° C., stirred uniformly, filled in a 190 ml bottle previously heated to 60 ° C., and stoppered. The total weight was 300 g. This was kept in hot water at 85 ° C. for 15 minutes and sterilized, and then cooled to 20 ° C. to obtain a beverage product.

Example 3 A liquid food or drink containing a solid substance using apple puree as a solid substance was prepared by the usual method with the composition shown in Table 3.

[0036]

[Table 3] Table 3 Beverages with apple puree ───────────────────────────── Fructose-glucose liquid sugar 100.0 g 1/5 apple Transparent fruit juice 20.0 g apple puree 200.0 g citric acid 1.0 g sodium citrate 1.0 g flavor 1.0 g malic acid 0.5 g gellan gum 0.4 g vitamin C 0.2 g calcium lactate pentahydrate 0.07 g tamarind Seed gum 0.03g Deionized water balance Total 1000.0g

The apple puree drink obtained by the above-mentioned blending has good transparency, fluidity and touch feeling, and also has excellent suspension and dispersion stability of solid substances. Even after a storage test for 6 months, apple puree is uniform. Was suspended and dispersed.
Similarly, a beverage was prepared in which gellan gum and tamarind seed gum were not mixed. In this system, 90% of the apple puree settled within 10 minutes, and the tactile sensation was not one.

Example 4 The effects of gellan gum and tamarind seed gum were compared using (A) 3 mm square peach pulp, (B) orange sac, and (C) crush grape pulp as an alternative to the apple puree of Example 3. did. In the system containing gellan gum and tamarind seed gum, (A), (B), and (C) all had good tactile sensation, and the solids were uniformly suspended and dispersed even after the storage test for 6 months. However, in systems containing no gellan gum and tamarind seed gum, (A), (C)
In (B), the solid material was settled, and in (B), the solid material was floating, and the tactile sensation was not one.

[0039]

As described above, the liquid food or drink containing a solid according to the present invention is excellent in the floating property of the solid, particularly low in viscosity and fluidity, and when it is contained in the mouth, it can be mixed with the prepared food and drink. Goods can be swallowed together and have a good sense of throat.
In addition, it is possible to provide a product that looks good because most of the solids are suspended in appearance.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Koichi Seito 2-15-10 Nihonbashi, Chuo-ku, Tokyo Inside Takara Shuzo Co., Ltd. Tokyo office

Claims (1)

[Claims] Claims: 1. A liquid food or drink containing a suspended and edible solid, wherein the gellan gum is more than 0.03 to less than 0.05 part by weight based on 100 parts by weight of the prepared food or drink.
More than 0.002 to 0.05 parts by weight of tamarind seed gum and 0.1% in terms of calcium and / or magnesium.
In a method for producing a liquid food or drink containing a solid, which contains 001 to less than 0.010 parts by weight of a soluble calcium salt and / or magnesium salt, the method comprises adding the edible solid to the food and drink preparation liquid, A method for producing a liquid food or beverage containing a solid, comprising a step of homogenizing the prepared liquid.