JPS61185174A - Gelatinous drink composition - Google Patents

Abstract

PURPOSE:The titled composition, obtained by incorporating a drink component, e.g. green tea, in a gel to give a composition which is gelatinous at ordinary temperature but liquid under heating, capable of keeping the flavor, etc. for a long period without hygroscopicity, and having improved handleability and transportability etc. CONSTITUTION:A gelatinous drink composition obtained by incorporating a drink component in a gel to give a composition which is gelatinous at ordinary temperature but becomes a liquid drink under heating by a method for dissolving a gelling agent in a solution or suspension of the drink component, e.g. green tea, coffee or milk drink. Tea and coffee are preferred for the drink component, and carrageenan is preferred for the gelling agent.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a gel-like beverage composition, and more particularly to a gel-like beverage composition that exhibits a gel-like state at room temperature and becomes a liquid beverage upon heating.

<Prior Art> Various types of beverages have been known in the past, all of which come in the form of powder, granules, liquid, or dry matter, such as milk, instant coffee, juice, cocoa, etc. Powdered and granular beverages have the advantage of being easy to handle, but they are hygroscopic and may absorb moisture during storage, making them unusable, or they can be added to boiling water with a spoon, etc. There are disadvantages such as the remaining residue becomes sticky and cannot be added after sucking, and even if you try to use the remaining residue at a later date, it becomes damp and has to be discarded. In addition, powdered and granular beverages have the disadvantage that they tend to scatter while retaining their characteristics such as flavor and aroma.

On the other hand, liquid beverages retain their characteristics such as flavor.

Although it has the advantage that the scent does not easily scatter, it is inconvenient to handle and requires containers such as cans, bottles, and paper bags.Furthermore, it contains a large amount of water, which requires extra transportation costs and storage space. be.

On the other hand, dry goods such as coffee beans, discounted coffee, Japanese tea, black tea, barley tea, and oolong tea cannot be served as beverages unless the ingredients are eluted with hot water in a container such as a pot and passed through the mouth. The disadvantage is that it is not possible and takes a lot of time.

<Problems to be Solved by the Invention> The present invention provides a gel-like beverage composition that is non-hygroscopic, easy to handle, retains characteristics such as flavor and aroma for a long period of time, and is convenient for transportation and storage. The purpose is to provide something.

Means for Solving the Problems> According to the present invention, there is provided a gel-like beverage composition that contains beverage ingredients in a gel, exhibits a gel-like state at room temperature, and becomes a liquid beverage when heated. provided.

The present invention will be explained in more detail below.

Beverage ingredients that can be used in the present invention include teas,
For example, green tea, barley tea, oolong tea, black tea; coffee;
For example, coffee, milk coffee, coffee substitutes; cocoa, such as cocoa, milk cocoa; soft drinks,
For example syrup, coffee syrup; fruit drinks such as apple juice, orange juice, pine juice, grape juice, tomato juice; milk drinks,
For example, various types of milk, such as cow's milk, sheep's milk, goat's milk, fermented milk, and lactic acid bacteria drinks can be used. Among these, it is preferable to encapsulate beverage components that are to be consumed in a heated state, such as teas, coffees, cocoa, milk, etc., in the gel composition of the present invention, because they can be drunk as is by simply adding boiling water. Can be used.

It is particularly preferable to apply the present invention to teas and coffees that require flavor and aroma as beverage ingredients because the flavor and aroma are retained for a long period of time.

The beverage components used in the present invention may be manufactured by any method, but it is convenient to use a liquid beverage component in which the beverage components are dissolved or suspended when mixed with a gelling agent, which will be described later. In this case, relatively high concentrations, e.g.
If the beverage component is 20 to 150 parts by weight (solid content) per 0.00 parts by weight, the beverage components in the final composition will be appropriately retained, which is convenient when preparing the gel described later. When used, it is desirable to extract the ingredients with boiling water and prepare the final composition before the scent scatters.

In the present invention, flavoring agents, colorants, nutritional fortifiers, sweeteners, etc. may be added in addition to the beverage components, and beverage compositions containing these additives can also be used as the beverage composition of the present invention.

In the present invention, the beverage ingredients are contained in the gel.

Gelling agents that can be used in the present invention include gelatin, natural polysaccharides such as carrageenan, agar, pullulan, locust bean gum, guar gum, gum tragacanth,
Dextran, xanthan gum, and water-soluble cellulose derivatives such as hydroxyethylcellulose, hydroxypropylcellulose, carboxymethylcellulose
You can Among these, carrageenan can be particularly preferably used. Carrageenan is odorless, has high water retention, low syneresis, high temperature dependence (easily becomes liquid when heated), transparent appearance, and maintains appropriate hardness, and when carrageenan is used, the gel beverage of the present invention The properties of the composition are maximized. Mixtures of carrageenan and other gelling agents can also be used. In this case, it is preferable that the mixture contains at least 50% by weight (solid content) of carrageenan based on the total amount of the mixture, since the characteristics of carrageenan can be exhibited.

The blending ratio of beverage components and gelling agent is such that the beverage components (as solid content) are 3 to 30% based on the weight of the entire gel beverage composition.
It is desirable that the amount be 50% by weight, preferably 5 to 35% by weight. If it is less than 3% by weight, the aroma and flavor of the beverage ingredients will be difficult to express, while if it exceeds 50% by weight, it will be difficult to form a gel. Further, the gelling agent (as solid content) is 0.3 to 2.5% by weight, preferably 0.5 to 1.5% by weight, based on the weight of the entire gelled beverage composition.
The content is preferably 5% by weight. If it is less than 0.5% by weight, it may not be possible to form a gel, while if it exceeds 2.5% by weight, it may be too hard and difficult to use.

In preparing the gel-like beverage composition of the present invention, any method may be used as long as a homogeneous gel-like composition can be prepared. For example, a sol containing a gelling agent and a liquid in which beverage ingredients are dissolved or suspended may be mixed to form a gel, or a gelling agent may be dissolved in a solution or suspension of beverage ingredients. . Furthermore, a gelling agent and beverage ingredients may be added to water to form a gel. In forming the gel,
Although it depends on the concentration of the gelling agent, it is usually heated to 50° C. or higher, preferably 60° C. or higher, stirred, and then allowed to cool to room temperature. If you heat the gelling agent after sufficiently swelling it before heating,
This is desirable because a homogeneous gel is formed.

<Effects of the Invention> The gel-like beverage composition of the present invention is easy to measure and handle, and by dissolving it in hot water using a spoon or the like, it can be easily added to a drink at a dosage of 111L.

Moreover, since properties such as flavor and aroma are contained in the gel-like composition, these properties do not deteriorate even after long-term storage, and since it is not liquid, it does not take up much space.

The gel beverage composition packed in a small pack can be easily stored in a refrigerator or the like.

<Example> Next, the present invention will be explained with reference to its embodiments.

11. 500 g of ground coffee was prepared by splitting coffee beans, extracted with 520 g of boiled water, and the water content was adjusted to obtain 500 g of coffee liquid containing 50 parts by weight of solid content and 50 parts by weight of water.

Add 0.6 g of carrageenan powder <g-Carrageenan manufactured by Sanei Chemical Industry Co., Ltd.) to 60 g of distilled water, leave it at room temperature for 20 minutes to swell, and then heat to 70°C.9 Next, add 40 g of coffee liquid and heat. After stirring thoroughly, water was added and mixed so that the total amount was 100 g, and the mixture was placed in a truncated conical mold and allowed to cool to obtain 100 g of the gel beverage composition of the present invention.

The carrageenan concentration in the final composition is 1. Ovt%, coffee (solid content) was 20wt%.

After leaving it at 5℃ for 1 hour, remove the Neocard meter (pressure sensitive shaft 11,
The hardness and breaking force of
aJ, breaking force is 14.01 x 10'dyne/
In addition, 100 g of the gel-like beverage composition of the present invention prepared in the same manner was left at 5°C for 1 hour, and then at 20°C it was 1.5
When the water was left to stand for a period of time and the water separation rate was measured using a perforated funnel, it was found that the water separation rate was only 0.9 mQ after 1 hour and 1.8 mQ after 24 hours.

A gel-like beverage composition of the present invention was prepared using the same method and conditions as in Example 1, except that coffee was not used, but black tea was used, and the concentration in the final composition was 5 wt % (solid content).

When the physical properties were similarly measured, the hardness was 6.35 x 10
'dyne/ aJ, breaking force is 14.52 x 10'
dyne/al, and the water separation rate is 0.7-1 after 1 hour.
After 24 hours it was 1.3-.

1.2g of yucarrageenan was used to bring the concentration in the final composition to 2.
．． A gel beverage composition was prepared in the same manner as in Example 1, except that orange juice was used. The orange juice (solid content) in the final composition is 28
It was wt%.

When physical properties were measured according to Example 1, the hardness was 12.0.
1 x 10'dyna/ci, breaking force is 25.41
X 10'dyne/d. In addition, the water separation rate is 1
After hours, Q was 6mQ, and after 24 hours it was 1.1-.

A gel-like beverage composition was prepared in the same manner as in Example 1, except that 0.2 g of commercially available pullulan was used in 0.4 g of Fuichi Takumi carrageenan powder and that the gel was heated again after forming the gel.

When physical properties were measured according to Example 1, the hardness was 17.
01 x 10'dyne/d, breaking force is 39.2X
It was 10'dyne/d. The water content was almost 0 even after being left at room temperature for 10 days.

1 ■Li When the gel-like beverage compositions of Examples 1 to 4 were scooped with a spoon and placed in 80°C boiling water (180cc),
All of them could be easily added without sticking to the spoon, and were stirred with a spoon and tasted. Even when the beverage composition was scooped again using the spoon, it did not stick to the spoon, making it easy to handle and measure. In addition, all of them were easily dissolved in hot water to form a liquid beverage. A sensory test was conducted on 20 people using this liquid beverage, and the results are summarized in Table 1.

Table 1

Claims (1)

[Claims] A gel-like beverage composition that contains beverage ingredients in the gel, exhibits a gel-like state at room temperature, and becomes a liquid beverage when heated.