KR101134551B1 - Jelly carbonated beverage and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a jelly drink having a stronger strength and better gel resilience than a conventional jelly drink, and a method for producing the same, comprising a gelling agent of 0.155 to 0.42% by weight of gellan gum, guar gum and LM-pectin, and white sugar 6 to 8 Weight%, Aspartame 0.01-0.02 weight%, Acesulfame potassium 0.005-0.008 weight%, Calcium lactate 0.1-0.2 weight%, Citric anhydride 0.3-0.35 weight%, Apple concentrate 0.8-1 weight%, Flavoring agent 0.08-0.12 weight% , Jelly jelly seed extract 0.001 ~ 0.003% by weight and the remaining amount of purified water prepared by mixing the jelly syrup, characterized in that it comprises a liquid jelly syrup, gel strength and gel resilience is good and more stable jelly After the carbonated beverage is prepared, and after the double mixing process with purified water through 3 ~ 5 times syrup blending, which is a conventional carbonated beverage manufacturing method, the carbonic acid is introduced through a single blending process. By reducing the cost of production.

Gellan gum, guar gum, LM-pectin, gelling agent, jelly drink

Description

Jelly carbonated beverage and the manufacturing method

TECHNICAL FIELD The present invention relates to a jelly beverage and a method for producing the same. More particularly, the present invention relates to a jelly and a method for preparing a jelly beverage having a stronger strength and better gel resilience than conventional jelly beverages.

Existing jelly beverages and jelly beverages are prepared using a xanthan gum, pectin, carrageenan, etc. to form a jelly beverage and then encapsulated the jelly beverage. . Carrageenan, a commonly used gelling agent, is obtained by extracting red algae with hot water or a hot alkaline aqueous solution and purifying it. It has excellent water retention and no viscosity change over time. However, viscosity decreases due to temperature rise and agitation. appear. Particularly, there is a concern that product claims may occur due to the weakening of viscosity due to the increase in temperature in the summer.As a carbonated beverage is shaken when a carbonated beverage is shaken when the gel formation is broken due to weakening of carrageenan viscosity There is a problem that the ejection of carbonic acid or the like occurs.

Accordingly, the present inventors have completed the present invention by studying other food materials having excellent water retention and no viscosity change with time, and the viscosity is not reduced due to temperature rise and stirring.

In order to solve the above problems, it is an object of the present invention to provide a jelly drink with good gel strength and gel restoring power and a method for producing the same.

In addition, the present invention simplifies the manufacturing process by adding carbonic acid through a single blending method after entering the carbonic acid after a double blending process with purified water through the 3 ~ 5 times syrup blending method of the conventional carbonated beverage manufacturing method Another object of the present invention is to provide a method for preparing a jelly drink.

In order to achieve the above object, the present invention is a gelling agent composed of gellan gum, guar gum and LM-pectin 0.155 ~ 0.42% by weight, white sugar 6-8% by weight, aspartame 0.01 ~ 0.02% by weight, acesulfame potassium 0.005 ~ 0.008% by weight, calcium lactate 0.1-0.2% by weight, citric anhydride 0.3-0.35% by weight, apple concentrate 0.8-1% by weight, flavoring agent 0.08-0.12% by weight, grapefruit seed extract 0.001-0.003% by weight and the remaining amount of purified water It is characterized in that it provides a jelly drink containing a liquid jelly syrup prepared.

In addition, the present invention is a) a process for preparing a suspension by sufficiently dispersing a powder mixture of a gelling agent of 0.155 ~ 0.42% by weight of gelling gum, guar gum and LM-pectin and 6 to 8% by weight of white sugar in purified water; b) adding 0.01% to 0.02% by weight of aspartame and 0.005% to 0.008% by weight of acesulfame potassium in the suspension of step a); c) mixing a mixture of 0.3 to 0.35% by weight of citric anhydride and 0.1 to 0.2% by weight of calcium lactate in purified water to the mixture of step b); d) preparing a liquid jelly syrup by mixing 0.8 ~ 1% by weight of apple concentrate, 0.001 ~ 0.003% by weight of grapefruit seed extract, and 0.08 ~ 0.12% by weight of flavoring agent, to the mixture of step c); And e) filling the container with the carbonic acid gas in the liquid jelly syrup of step d) to seal the container, and then heating and solving and cooling to gelate the method. It is characterized by.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

First, a suspension is prepared by sufficiently dispersing a mixture of 0.155 to 0.42 wt% of a gelling agent consisting of gellan gum, guar gum and LM-pectin and 6 to 8 wt% of white sugar in purified water, based on 100 wt% of the total composition.

The gelling agent is preferably composed of 64.5 to 71.4% by weight of gellan gum, 3.2 to 4.8% by weight of guar gum and 23.8 to 33.3% by weight of LM-pectin based on 100% by weight of the gelling agent.

Here, gellan gum is a straight-chain polysaccharide in which glucose, gluconic acid, and rhamnose are regularly repeated to increase the viscosity of food. In order to make it good, it is preferable to set it as 64.5-71.4 weight% with respect to 100 weight% of gelling agents.

Here, guar gum is used to increase the viscosity of foods and to improve the physical properties and feel of foods. Since there is a problem about odor, it is preferable to set it as 3.2 to 4.8 weight% based on 100 weight% of gelling agents.

Here, LM-pectin plays a role of increasing the viscosity of food, and in particular, it is preferable to set it as 23.8 to 33.3% by weight based on 100% by weight of the gelling agent in order to prevent the gel network formation due to its high reactivity with calcium ions. Do.

In addition, since the gelling agent is less than 0.155% by weight of the gel network formation is weak, it may not show the formation of a sufficient gel, when the gelling agent is more than 0.42% by weight the gel formation is too strong to form a too hard gel It is preferably in the range of 0.155 to 0.42% by weight based on 100% by weight of the total composition.

The method of dissolving the gelling agent follows a general method, for example, after sufficiently dispersing the powdered mixture of the gelling agent and sugar in an appropriate amount of water, and then jacketing tank and plate heat exchanger to a temperature where the gelling agent is sufficiently dissolved. It may be heated by using a mixture, or a powder mixture such as a gelling agent and sugar may be directly added to hot water at about 65 to 95 ° C, stirred, and completely dissolved. At this time, a dissolver such as a power blender may be used. Moreover, it can use for sterilization of a liquid gel according to setting of heating conditions. In addition, this condition is appropriately determined by the solubility of the gelling agent, the form and quality of the final product, the equipment of the production process, and the like.

In addition, white sugar is a sweetener based on sucrose (sucrose) is preferably from 6 to 8% by weight based on 100% by weight of the total composition for proper sweetness.

Next, 0.01 to 0.02% by weight of aspartame and 0.005 to 0.008% by weight of acesulfame potassium are added to the suspension.

At this time, the aspartame (aspartame) is an amino acid-based low-calorie sweetener made by synthesizing phenylalanine and aspartic acid, preferably 0.01 to 0.02% by weight based on 100% by weight of the total composition.

Acesulfame potassium is a calorie-free sweetener having a sweetness of 200 times that of sugar, and since it shows particularly high sweetness at a low concentration, it is preferable to set it as 0.005 to 0.008% by weight based on 100% by weight of the total composition. .

Next, after preparing a separate mixture in which 0.3 to 0.35% by weight of citric anhydride and 0.1 to 0.2% by weight of calcium lactate are prepared in purified water, the mixture is mixed with the suspension in which the aspartame and acesulfame potassium are mixed.

At this time, the citric anhydride is contained in a lot of natural citrus juice, sugar, sugar, starch, glucose is a substance obtained by fermentation of strong acidic colorless transparent particles in general to make beverages or fruit-related processed foods The additive is preferably 0.3 to 0.35% by weight based on 100% by weight of the total composition.

The calcium lactate is used to assist in the formation of a gel network by supplying a divalent cation. When less than 0.1% by weight, the gel network is weakly formed, so that the gel may be weakly formed. Since it is possible to form a strong gel is preferably from 0.1 to 0.2% by weight based on 100% by weight of the total composition.

Next, 0.8-1% by weight of apple concentrate, 0.001-0.003% by weight of grapefruit seed extract, and flavoring agent in a mixture of a separate mixture of citric anhydride and calcium lactate dissolved in purified water and a suspension of aspartame and acesulfame potassium. To prepare a liquid jelly syrup by mixing 0.08 ~ 0.12% by weight.

The apple concentrate is used to provide a flavor of the juice to the product, it is preferable to make 0.8 to 1% by weight based on 100% by weight of the total composition.

The grapefruit seed extract has a bitter taste, but is used to inhibit the growth of microorganisms, when less than 0.001% by weight of the problem of inhibiting the growth of microorganisms, if more than 0.003% by weight because the product gives a bitter taste It is preferable to set it as 0.001-0.003 weight% based on 100 weight% of compositions.

If the flavoring is generally used in food, there is no limitation, it is preferable to make an appropriate flavor to 0.08 ~ 0.12% by weight based on 100% by weight of the total composition.

Next, the liquid jelly syrup is filled with carbonic acid gas in a container and sealed, and then heated, solvated, cooled, and gelled to finally prepare a jelly beverage of the present invention.

The method of encapsulating carbon dioxide gas in a liquid jelly syrup is usually possible by the method of encapsulating carbon dioxide gas. For example, a method of directly encapsulating carbon dioxide into a liquid jelly syrup, combining the liquid jelly syrup in a concentrated state of about 1/2 to 1/5, diluting immediately before encapsulating carbon dioxide, and encapsulating carbon dioxide gas. It can be arbitrarily set, such as a method of blending, a method of blending the carbonated water to the concentrated liquid jelly syrup. The product gas volume is 1.5 or more and the weight is preferably 0.2 to 0.5% by weight.

After the carbon dioxide is filled into the liquid jelly syrup, it is filled and sealed in any container according to a general method. The container is preferably a PET bottle for carbonated beverages in consideration of the texture of the jelly, but is not particularly limited as long as the container is suitable for food.

After sealing, the contents are further liquefied (solvated) by raising the temperature above the gelation temperature. In this process, the temperature conditions can be adapted to the sterilization of the product. For example, the temperature is 60 to 75 ° C., the time is 15 to 45 minutes, or the like, and this condition can be appropriately set according to the formulation of the raw materials, the pH of the product, and the like.

By cooling the contents liquefied (solvated) to a gelling temperature or lower, preferably 20 ° C or lower, carbon dioxide gas can be uniformly enclosed.

The present invention is to prepare a more stable jelly carbonate drink by preparing the gel carbonate beverage through the selection of gelling agent having good gel strength and gel restoring power and investigation of the time of gel formation and 3 to 5 times syrup blending of the conventional carbonated drink manufacturing method The process of reducing the production cost by simplifying the manufacturing process by adding carbonic acid through a single blending process after passing through a double compounding process with purified water through a single blending can be expected.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are not intended to limit the scope of the present invention, and ordinary changes by those skilled in the art are possible within the scope of the technical idea of the present invention.

<Examples>

Preparation of Jelly Carbonate Drink

1-1. Preparation of Gelling Agent

65% by weight of gelling agent was prepared by mixing 65% by weight of gellan gum, 3.5% by weight of guar gum and 31.5% by weight of LM-pectin.

1-2. Preparation of Jelly Carbonate Drink

Into the dissolution tank, 62.710% by weight of purified water, 7% by weight of white sugar and 0.23% by weight of the gelling agent of 1-1 were mixed and mixed with a mixing hopper, and sufficiently dispersed to obtain a suspension.

0.016% by weight of aspartame and 0.007% by weight of acesulfame potassium were added to the suspension, which was then passed through a 40 mesh network to a blending tank.

Meanwhile, 0.35% by weight of citric anhydride and 0.15% by weight of calcium lactate were dissolved in purified water at 50 ° C. and 28.635% by weight, and then passed through a 200 mesh network to the mixing tank to which the suspension was transferred.

Then, 0.8% by weight of apple concentrate, 0.002% by weight of grapefruit seed extract, and 0.1% by weight of flavoring agent were added to the mixing tank to which the suspension was transferred, followed by sufficiently stirring to obtain a liquid jelly syrup.

After the liquid jelly syrup was filtered through a 60 mesh filter network, sufficient blending was performed, and carbon dioxide gas was encapsulated so that the gas volume was 2.0 using carbonate.

After filling and sealing a liquid jelly syrup filled with carbon dioxide in a heat-resistant pressure-resistant PET bottle or can, and then pasteurizing at 75 ° C. for 10 minutes using a pasteurizer, and then going through 180 ° inversion twice. The gel jelly drink of the present invention was prepared by further cooling to 45 DEG C, cooling to 10 DEG C or lower at low temperature, and gelling.

<Test Example>

1-1. Gel strength measurement

Guar gum 1%, xanthan gum 1%, gellan gum 1%, carrageenan 1%, LM pectin 1%, and locust bean gum 1%, respectively, at a temperature of 10 ° C. and a frequency of 1 Hz under oscillation. When increasing the strain by 0.01-200%, the linear viscoelastic zone is specified and the storage modulus (G ') and loss modulus (G' ') within this linear viscoelastic zone The average value was calculated | required.

The results are shown in Table 1 below and FIG. 1.

1-2. Measurement of the restorative force of the gel

Guar gum 1%, xanthan gum 1%, gellan gum 1%, carrageenan 1%, LM pectin 1%, locust bean gum 1%, respectively, strain 1% under oscillation and frequency 1Hz The storage modulus and loss modulus were measured to obtain the gel characteristic values in the equilibrium state. After measuring the equilibrium gel characteristic value for 100 seconds, the structure of the gel was deformed with a shear rate of 3,000 (1 / sec) for 5 seconds, and again 1% strain and 1Hz frequency under oscillation. Given the condition of equilibrium for 1,000 seconds, the degree of restoration at 60 seconds after the start of restoration was measured in% to observe the restoring characteristics of the gel.

The results are shown in Table 1 below and FIG. 2.

1-3. Formation Temperature Measurement of Gel

Guar gum 1%, xanthan gum 1%, gellan gum 1%, carrageenan 1%, LM pectin 1%, locust bean gum 1%, respectively, strain 1% under oscillation and frequency 1Hz The formation temperature of the gel according to the change of temperature conditions was measured.

That is, a temperature equilibrium process for maintaining the temperature at 20 ° C. for 30 seconds, a temperature increase process for increasing the temperature by 10 ° C. per minute from 20 ° C. to 80 ° C. of the temperature equilibrium process, and constant temperature for 80 minutes at 80 ° C. for the temperature increase process. The storage modulus (G ′) is the loss modulus (G ′) through the temperature reduction process of deceleration by 5 ° C. per minute from 80 ° C. to 4 ° C., and the temperature reduction process of the temperature decrease 4 ° C. for 200 seconds. The time and temperature were measured assuming the time point at which G '') began to exceed was formed.

The results are shown in Table 1 below and FIG. 3.

As can be seen in Table 1 and Figures 1 to 3, iii) guar gum has a higher elasticity than other stabilizers, it was found that the strength of the gel (gel) is also the highest. In addition, the degree of gel restoration is also the highest, which is considered to be a phenomenon that can be observed because the network structure of the guar gum gel is relatively uniform and the fluidity of the network is high. In addition, the formation time of the gel is after 881.8 seconds, which means that more than that energy input is required for the process application.

Ii) In the case of xanthan gum, the storage modulus (G ') is very high compared to the loss modulus (G' '), which indirectly suggests that the fluidity of the gel-forming network is small. It was found that the resilience is lower. In addition, the gel formation time is about 764 seconds, which can be said that the sol (sol) completely dissociates to form the structure necessary to form a gel (gel) only when the energy input is applied to the degree or more during the process application.

젤) In case of gellan gum, the storage elastic modulus (G ') at the time of gel formation is 0.22, which is very low, and the temperature at that time is 32.07. ℃, indicating that the strength of the gel is very sensitive to temperature. It was found that the gel formation ability was the most ideal state.

1 is a graph showing the results of measuring the gel strength of gellan gum 1%.

Figure 2 is a graph showing the results of measuring the gel resilience of gellan gum 1%.

3 is a graph showing the results of measuring gel formation temperature and time point of gellan gum 1%.

Claims (3)

Gelling agent consisting of gellan gum, guar gum and LM-pectin 0.155 to 0.42% by weight, 6-8% by weight of white sugar, 0.01 to 0.02% by weight of aspartame, 0.005 to 0.008% by weight of acesulfam potassium, 0.1-0.2% by weight of calcium lactate Encapsulated carbon dioxide in a liquid jelly syrup prepared by mixing 0.3 to 0.35 wt% anhydrous citric acid, 0.8 to 1 wt% apple concentrate, 0.08 to 0.12 wt% flavoring agent, 0.001 to 0.003 wt% grapefruit seed extract, and the remaining amount of purified water. Jelly carbonated drink characterized in that. The method of claim 1, The gellan gum is 64.5 ~ 71.4% by weight, based on 100% by weight of the gelling agent, The guar gum is 3.2 to 4.8% by weight based on 100% by weight of the gelling agent, The LM-pectin is a jelly drink, characterized in that consisting of 23.8 ~ 3.33% by weight based on 100% by weight of the gelling agent. a) preparing a suspension by sufficiently dispersing a powder mixture of 0.155 to 0.42% by weight of a gelling agent consisting of gellan gum, guar gum and LM-pectin and 6 to 8% by weight of white sugar in purified water; b) adding 0.01% to 0.02% by weight of aspartame and 0.005% to 0.008% by weight of acesulfame potassium in the suspension of step a); c) mixing a mixture of 0.3 to 0.35% by weight of citric anhydride and 0.1 to 0.2% by weight of calcium lactate in purified water to the mixture of step b); d) preparing a liquid jelly syrup by mixing 0.8 ~ 1% by weight of apple concentrate, 0.001 ~ 0.003% by weight of grapefruit seed extract, and 0.08 ~ 0.12% by weight of flavoring agent, to the mixture of step c); And e) a method of manufacturing a jelly beverage, characterized in that it comprises the step of filling the container with the carbonic acid gas in the liquid jelly syrup of step d) and sealing it, followed by heating, solving, cooling and gelling. .

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