KR101194399B1 - Jelly-containing carbonated beverage, a production process thereof and a suitable container thereof - Google Patents

Abstract

Mixing and cooling the golden extract having excellent microbial safety to the gelling agent-metal salt mixed solution prepared by adding a metal salt solution to the gelling agent solution; Injecting carbon dioxide into the cooled gelling agent-metal salt mixture solution; Sealing and heating the gelling agent-metal salt mixture solution in which the carbon dioxide is injected into a beverage container; And a step of inverting the gelling agent-metal salt mixed solution while injecting and sealing up and down while cooling the beverage container. The method for preparing a jelly carbonate beverage composition comprising: good dispersibility at low temperature; Mass production is possible, and the carbon dioxide can be uniformly contained in the whole jelly to maximize the refreshing feel and texture, minimize the loss of carbon dioxide and the deformation of the beverage container during the manufacturing process, and at the same time ensure the microbial safety Mass production is possible.

Jelly carbonate, PET, carbon dioxide, gelling agent, beverage

Description

JELLY-CONTAINING CARBONATED BEVERAGE, A PRODUCTION PROCESS THEREOF AND A SUITABLE CONTAINER THEREOF}

The present invention relates to a method for producing a jelly drink containing carbonic acid.

Recently, with the diversification of preferences for foods, the tendency to seek new types of foods without being satisfied with the existing foods is increasing, especially among young people, such as CANs, cups, PETs, etc. This tendency is also seen in closed container beverages. In addition, a variety of beverages have been proposed or sold, including jelly, syrup, juice, and the like, prepared from a material having a gel-forming ability such as carrageenan, pectin, and sodium alginate as raw materials. However, most jelly products until now form a jelly by dissolving raw materials such as gelling agent at high temperature, sterilizing them, and then injecting them into a container. After dissolving and sterilizing at, the high temperature is maintained, so that the solubility of carbon dioxide is drastically reduced and carbon dioxide cannot be saturated in the jelly.

That is, in general, when carbon dioxide is added to the jelly, the jelly raw material must be liquid to fill the container with the jelly raw material, and for this purpose, the jelly raw material needs to be maintained at a temperature higher than the gelling temperature of the gelling agent. According to Henry's law, the higher the liquid temperature, the smaller the amount of carbon dioxide dissolved, so that in order to dissolve the carbon dioxide efficiently, it is necessary to keep the temperature of the jelly raw material at a low temperature.

Henry's law states that the solubility of a gas at a constant temperature increases as the partial pressure, the pressure of the gas, increases, and as the temperature decreases at a constant pressure because it is an exothermic reaction when the gas dissolves in the liquid. Gases that apply well to this law include nonpolar molecules such as hydrogen, oxygen, nitrogen, and carbon dioxide, which are not very soluble in water at low pressure. On the contrary, polar molecules such as ammonia, hydrogen chloride, and sulfur dioxide, which are soluble in water, It doesn't apply well to Henry's law.

Carbon dioxide-containing jelly in which carbon dioxide has been dispersed in jelly has been variously studied. Japanese Patent Application Laid-Open No. 1984-045837 relates to a method of using gelatin as a gelling agent, and stirring, mixing, sealing, cooling, and gelling a gelatin solution and a carbonic acid-containing water solution at a low temperature. By itself, jelly of relatively weak strength is formed. Japanese Patent Laid-Open Publication No. 1995-284381 discloses two or more, preferably three or four polysaccharide thickeners (Thickener, {Carrageenan, Locust Bean Gum, Gellan Gum, Xanthan). Gum) et al.] Relates to a method for preparing a jelly-containing carbonated beverage containing granules or finely cut piece-shaped gels prepared by reacting a mixture of polyvalent metal salts such as Calcium Lactate. Formation of granules or cut-off gels and carrageenan in a solution in which carbon dioxide is lost in the production of carbonated beverages, there is a limit to the production of non-uniform products . Japanese Patent No. 2,658,008 uniformly disperses cold water insoluble k-Carrageenan or iota-carrageenan in an aqueous solution, seals carbon dioxide gas, fills and seals the container, and heat sterilizes it. The present invention relates to a method for preparing carbonic acid gas-containing jelly, which is cooled, wherein the container is not deformed or the gelling agent is dissolved when filled in a PET container which is constrained by post-sterilization conditions such as the occurrence of container deformation due to temperature rise. In production, there is an inefficient problem.

Japanese Patent No. 10-0718605 uses a viscoelasticity measuring device to measure a gelling agent composed mainly of one or two or more selected from carrageenan, xanthan gum, locust bean gum, pectin, and mannan. The storage modulus of 10% does not depend on deformation and shows a value of 0.05 Pa to 150 Pa, and there is a region where the storage modulus increases without decreasing between 10% and 600% of deformation, and the range of 1% to 600% of deformation The tantalum (lossy modulus / storage modulus) does not exceed 1, and is related to a jelly-like food and drink. The composition of the gelling agent is similar to that of the present invention, but since the injection of carbon dioxide is performed at a low temperature, it is fully saturated. Hot Filling products with a temperature above 75 ℃ have a problem of injecting carbon dioxide and difficult to dissolve the gelling agent and to ensure microbial stability.

PET, which is generally used as a beverage container, makes microcrystalline Parisone by injection molding method, and stretches in two directions of the longitudinal axis and the circumferential axis by blow molding to orient crystallization. In addition, the optical properties and high transparency close to the glass bottle, the surface gloss and light, and excellent fall resistance. Unlike glass bottles, they are not broken and can withstand gas pressure. PET has 4 types of HR (Heat Resistance), PR (Pressure Resistance), HPR (Heat Pressure Resistance), and NR (Non-Pressure Resistance), and various types of contents are used.

In particular, HPR PET is used when carbonic acid gas is included in beverages and energy sources such as carbohydrates and proteins necessary for the growth of microorganisms, such as juice and milk powder. This is because the pressure of carbon dioxide gas contained in the contents must be maintained, and at the same time, commercial sterilization (post sterilization) for controlling microorganisms is required.

The present invention is capable of mass production in a pre-installed carbonated beverage manufacturing line because it has good dispersibility at low temperature, and maximizes the refreshing feel and texture by allowing carbon dioxide to be uniformly contained in the whole jelly, and loss of carbon dioxide gas during the manufacturing process. And minimize the deformation of the beverage container and at the same time ensure the microbial safety industrial mass production is possible.

The present invention comprises the steps of mixing and cooling the golden extract excellent in microbial safety to the gelling agent-metal salt mixed solution prepared by adding a metal salt solution to the gelling agent solution; Injecting carbon dioxide into the cooled gelling agent-metal salt mixture solution; Sealing and heating the gelling agent-metal salt mixture solution in which the carbon dioxide is injected into a beverage container; And it relates to a method for preparing a jelly carbonate beverage composition comprising the step of cooling the beverage container is injected and sealed the gelling agent-metal salt mixture and its composition and a container suitable thereto.

The present invention is capable of mass production in a pre-installed carbonated beverage manufacturing line because it has good dispersibility at low temperature, and maximizes the refreshing feel and texture by allowing carbon dioxide to be uniformly contained in the whole jelly, and loss of carbon dioxide gas during the manufacturing process. And minimizing PET container deformation and ensuring microbial safety, thereby providing a method for producing a carbon dioxide-containing soft jelly beverage which is capable of industrial mass production.

The present invention comprises the steps of mixing and cooling the golden extract excellent in microbial safety to the gelling agent-metal salt mixed solution prepared by adding a metal salt solution to the gelling agent solution; Injecting carbon dioxide into the cooled gelling agent-metal salt mixture solution; Sealing and heating the gelling agent-metal salt mixture solution in which the carbon dioxide is injected into a beverage container; And a step of inverting the gelling agent-metal salt mixture solution while vertically inverting the beverage container in which the gelling agent-metal salt mixture is injected and sealed.

More preferably, the present invention relates to a method for producing a jelly carbonate beverage composition comprising the carrageenan, xanthan gum, pectin and konjac powder as the gelling agent.

More preferably, the present invention provides a jelly carbonate beverage composition comprising at least one compound selected from calcium citrate, calcium gluconate, calcium phosphate, calcium carbonate, calcium lactate, potassium chloride and potassium phosphate as the metal salt. It's about how.

In addition, the present invention relates to a method for producing a jelly carbonate beverage composition, characterized in that the temperature of the gelling agent-metal salt mixed solution injected with carbon dioxide after the heating is 60 ℃ ~ 80 ℃.

It is a carbonated gas-containing jelly drink which has no deformation of the container due to high temperature during the post-sterilization process for dissolving the gelling agent, and has a new soft jelly state that can be completely differentiated from the existing carbonated drink. Serve a drink.

Conventional jelly main manufacturing process is the process of dissolving each gelling agent and preparing a liquid jelly raw material, filling the liquid jelly raw material into a container, sealing the container and cooling and gelling, but producing carbon dioxide-containing jelly. In this case, a step of adding carbon dioxide is inserted between these steps.

In particular, when the temperature of the gelling agent-metal salt mixture solution is lowered through the cooling process after heating the beverage container in which the gelling agent-metal salt mixture solution is sealed, the formation of three-dimensional structure through intermolecular crosslinking begins to occur. A stereoscopic structure is formed to complete stable gel structuring. The upper and lower sides of the beverage container are inverted two to five times during cooling to obtain the maximum dispersibility of the carbon dioxide gas and the contents at the time of gelation and the strength of the desired jelly. According to repeated experiments, if the product is not subjected to the up-down conduction process for dispersing the product during cooling, only the viscosity increase due to the gelling agent is shown, and the dispersion is not uniform, resulting in uneven jelly. After all, in order to maximize the dispersibility of jelly and carbon dioxide gas, the artificial gelation process can be provided so that the carbon dioxide and product additives can be evenly distributed in the network structure during the rapid gelation reaction near the setting temperature of the gelling agent. The purpose can be achieved. In addition, the gelling agent is not completely dissolved when the temperature is less than 60 ℃ during the heating, if the temperature exceeds 80 ℃ during heating, the deformation of the vessel occurs, preferably heating in the 65 ~ 75 ℃ range. .

In the gel obtained by the reaction of a mixture of two or more kinds of thick polysaccharides and metal salts such as calcium lactate and potassium chloride, a relatively large net structure is formed according to the fibers included in the thick polysaccharide, and the gel is porous. If the gel is made into small pieces and sealed in a container at the same time as carbon dioxide gas, the net structure contains carbon dioxide, and if you chew a small piece of gel when you drink this beverage, Gel) Carbon dioxide gas contained in small pieces is generated, and a new palatability and texture with a pleasant stimulus is obtained in the drinker's mouth.

In the present invention, as the gelling agent, sodium alginate and gellan gum, which are used in conventional gel-containing beverages, are not used at all, and two or more kinds of thick polysaccharides, preferably three to four kinds, are used in combination. . For the formation of jelly, the physical properties of gelling agents such as Carrageenan, Xanthan Gum, Pectin, Konjac powder, etc. are used. It is used as an agent, a dispersant, a thickener, and the like. When the powdered gelling agent and the powdered sweetener are mixed to dissolve the mixed powder, no lump is formed, and the production efficiency is improved. If the gelling agent is less than 0.1% by weight of the final formulation, the gel strength is too weak to maintain the characteristics of the jelly, and if it is 0.3% by weight or more, the viscosity is too high, so it is not discharged out of the container when drinking. It is not easy to express clean taste.

Xanthomonas Campestris , a caustic chlorophyll- causing bacterium, is a natural thickener that is purified, dried and pulverized with a polysaccharide sample obtained by pure culture fermentation of carbohydrates in glucose, mannose, and It is a mixture consisting of sodium, potassium and calcium salts of glucuronic acid. Soluble in water, insoluble in ethanol. In particular, there is little difference in viscosity depending on the temperature dissolved in cold water and dissolved in hot water. It has excellent heat resistance, especially if glacial acetic acid, citric acid, etc., the viscosity decreases even if heated. Natural thickeners such as xanthan gum decrease in viscosity when acidic or alkaline materials coexist, but xanthan gum is stable in the range of pH 2 to 13 without any decrease in viscosity due to pH. Xanthan gum has a better viscosity than other thickeners and gradually increases with concentration.

Carrageenan is a pale brown powder or particle with no odor or a slightly peculiar odor. Carrageenan is obtained by extracting seaweeds of the genus Red, Chondrus, Eucheuma, Gigartina, Hypnea and Iridaea called Irish moss with hot water or a hot alkaline aqueous solution and then purifying them.The main ingredients are ι (Iota) -carrageenan and κ (Kappa). ) -Carrageenan, λ (Lambda) -carrageenan.

Carrageenan is a sulfated galactan that has a sulfate group in its molecule, and is divided into ι, κ, and λ depending on the number of sulfate groups and the position of the bond. When carrageenan is hydrolyzed, it is decomposed into D-galactose, 3.6-anhydrous-D-galactose, sulfuric acid, etc., κ-carrageenan gels with potassium and calcium, ι-carrageenan gels with calcium, and λ-carrageenan is viscous without minerals. Becomes Carrageenan is insoluble in cold water, but it is soluble in water at 30 to 60 ℃ and insoluble in ethanol. Carrageenan has excellent water retention and does not change in viscosity over time. The state of repair depends on temperature, pH, and other solutes. Corn syrup, dextrin, and salt interfere with the state of repair, but sugar does not. The viscosity of carrageenan rises sharply at 1 to 2% but gradually decreases with increasing temperature and agitation.

Pectin is a polymer of purified carbohydrates obtained by extracting citrus or apple juice residues with dilute acid. The main part of the pectin chain consists of α-1,4 bonds of D-galacturonic acid units. Some of the carboxyl groups are methyl esterified and others are present as free acids or ammonium, potassium, sodium salts. Depending on the use, sugars are added to standardize the physical properties or food additives used as buffers for the purpose of acidity adjustment.

Pectin can be classified into two types according to the degree of esterification. The thickening and gelling power of pectin depends on the balance of acid and ester, but the acid tends not to exceed 50% or in the case of non-esterified pectin, gel formation with calcium ions. In addition, there is a strong tendency to react with calcium in the presence of a suitable set of carboxyl groups, especially in the case of LM-pectin is highly reactive with calcium ions. Pectin is carrageenan or gelatin gel is formed by the same type of triple helix association, carrageenan or gelatin gel formation is reduced if there is a neutral sugar causing steric hindrance. However, because pectin is a carboxyl group, there is no degradation of gel formation by neutral sugars. Pectin varies depending on HM and LM. The binding force of metal element to HM-pectin is shown in the order of Mg, Ca, Na, K.

In particular, the gel strength produced when valent salts of polyvalent cations are mixed with LM-pectin is stronger than that of magnesium salts. Therefore, calcium salt is used a lot as hardness retention agent of immersion, and magnesium is rarely used. Solubility is dissolved in 20 times of water to form a viscous solution.

The carbonated beverage prepared as described above has a high palatability and a rich texture of jelly and is highly commercialized since it is a carbonated beverage having excellent characteristics of maintaining jelly stability even during long-term storage.

In addition, in the present invention, the gold extract may be further added to the gelling agent-metal salt mixed solution to promote microbial stability.

Golden ( Scutellaria baicalensis ) is a perennial herb used to dry golden roots, and the golden root contains baicalein, baicalin, wogonin, and neobiicalein. . It is known to have antipyretic, anti-inflammatory and anti-allergic effects due to physiological activity and pharmacological activity of gold, dilate blood vessels, lower blood pressure and inhibit atherosclerosis.

In particular, the golden extract has the effect of inhibiting the material exchange generated in the cell membrane of the microorganisms to destroy the cell membrane to inhibit the growth of the microorganisms, and when included in the gelling agent-metal salt mixed solution of the present invention for long-term storage Stability can be secured.

The golden extract can be extracted by a common method using a conventional solvent known in the art, and after drying and grinding the gold powder to powder, 2 to 20 times the dry weight of gold, preferably about 3 to 5 times Water, methanol, ethanol, butanol, or a mixed solvent thereof, preferably about 0.5 hours to 2 days, preferably 1 hour to 1 day, at an extraction temperature of 50 to 100 ° C, preferably 70 to 90 ° C, with water. Extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction, preferably 1 to 5 times, preferably 3 times consecutive extraction with hot water extraction, and filtration under reduced pressure and the filtrate extract is 20 ~ It can obtain by concentrating under reduced pressure at 100 degreeC, Preferably it is 20-70 degreeC.

The golden extract is preferably added to 10 to 100 parts by weight, more preferably 20 to 50 parts by weight based on 100 parts by weight of the gelling agent. If it exceeds 100 parts by weight already, the off-flavor causes a rejection when drinking, if less than 10 parts by weight has a disadvantage in greatly reducing the ability to suppress the occurrence of microorganisms.

The present invention also relates to a jelly carbonate beverage composition characterized by heat treatment of the gelling agent-metal salt mixed solution injected with carbon dioxide.

Preferably the present invention relates to a jelly carbonate beverage composition, characterized in that the gelling agent comprises carrageenan, xanthan gum, pectin and konjac powder.

More preferably, the metal salt is one or more compounds selected from the group consisting of calcium citrate, calcium gluconate, calcium phosphate, calcium carbonate, calcium lactate, potassium chloride and potassium phosphate. will be.

The present invention is capable of mass production in a pre-installed carbonated beverage manufacturing line because it has good dispersibility at low temperature, and maximizes the refreshing feel and texture by allowing carbon dioxide to be uniformly contained in the whole jelly, and loss of carbon dioxide gas during the manufacturing process. Minimize PET container deformation and at the same time ensure microbial safety and industrial mass production.

Additives that may be added to the production of carbonated beverages of the present invention include seasonings, vitamins and the like. At this time, trisodium citrate as a seasoning, vitamin C may be added as vitamins.

In addition, the present invention relates to a PET beverage container for jelly carbonate beverage composition, characterized in that the container weight is 112 ~ 132 g / ℓ.

PET, which is generally used as a beverage container, is susceptible to heat at the bottle and the bottom. Therefore, HPR PET for microbial control is to prevent the deformation of the container by temperature through the crystallization of the bottle. However, in order to satisfy the dissolution of the gelling agent and ensuring the microbial safety at the same time, the post-sterilization conditions must be strengthened, and thus container development is required to prevent the development of the container. The weight of the container is increased by 10 to 20% relative to the weight of PET of the same capacity, thereby increasing the thickness of the container. In addition, in order to secure thermal vulnerabilities of the bottom part, in particular, the gate, different stretching and blowing processes are used to increase the distribution of resin.

If the container weight is less than 112 g / l, the deformation of the container occurs during the heating process. If the container weight exceeds 132 g / l, the resin is not uniformly distributed during the container molding, resulting in a change in physical properties. There is a problem that excessive logistics costs.

Hereinafter, the present invention will be described in more detail with the following examples, comparative examples and test examples, but the present invention is provided to facilitate understanding of the present invention, and the present invention is not limited to these examples, comparative examples, and experimental examples. .

Example  1. Heat 15 minutes at 68 ℃ Jelly carbonate  Beverage composition preparation

After powdering carrageenan 0.04g, xanthan gum 0.03g, pectin 0.01g and white sugar 1.0g, the purified water was added and completely dissolved and dispersed for 10 minutes to prepare 3.0 g of a gelling agent solution. Separately, 15 g of white sugar was mixed with 7 g of purified water at 40 ° C. and completely dissolved to obtain 22 g of a sugar solution. 0.1 g of calcium lactate, potassium chloride and potassium phosphate, respectively, were completely dissolved in 50 ° C purified water to obtain 5 g of a metal salt solution. In addition, 0.2 g of citric acid was mixed with purified water at 20 ° C. and completely dissolved to obtain 5 g of acid solution. 0.02 g of golden extract was mixed with 20 ° C. purified water to completely dissolve to obtain 1 g of golden extract solution.

The golden extract was put 610 g of the powder obtained by grinding after drying the golden silver in a household bottle, 2 liters of methanol and extracted three times at a constant time interval (12h, 6h, 3h) at 70 ℃, hot water (watmansa) , US) was filtered under reduced pressure, and then the filtrate extract obtained 203.7 g of the crude crude extract as a residue after removing methanol at 40 ° C. with a vacuum concentrator, of which 0.02 g was taken and mixed in purified water.

Next, 22 g of the dissolved sugar solution was added to 2.0 g of the gelling agent solution, followed by stirring for 15 minutes to sufficiently disperse. Then, 5 g of the metal salt solution was added, and 5 g of the acid solution and 1 g of the golden extract solution were added to the gelling agent containing the golden extract. -A metal salt mixed solution was obtained.

The gelling agent-metal salt mixed solution (syrup) containing the prepared golden extract was subjected to a carbon dioxide injection process (carbonation) so as to have a gas volume value of 2.2 after cooling to a temperature of 10 ° C.

The gelling agent-metal salt mixture solution (syrup) to which carbon dioxide was added was filled and sealed in a 250 ml PET container (container weight: 28 to 33 g) to ensure a constant head space. The vessel was heated at 68 ° C. for a total of 15 minutes.

The sterilized contents in the PET vessel were cooled to 20 ° C.

Comparative Example 1. Preparation of jelly carbonate beverage composition heated at 50 ℃ for 10 minutes

The gel extract was prepared in the same manner as in Example 1 except that the PET extract filled with the gelling agent-metal salt mixed solution was heated at 50 ° C. for 10 minutes.

Comparative Example 2. Preparation of jelly carbonate beverage composition heated at 50 ° C for 20 minutes

The gel extract was prepared in the same manner as in Example 1 except that the PET extract filled with the gelling agent-metal salt mixed solution was heated at 50 ° C. for 20 minutes.

Comparative Example 3. Preparation of jelly carbonate beverage composition heated at 55 ° C for 10 minutes

The gel extract was prepared in the same manner as in Example 1 except that the PET extract filled with the gelling agent-metal salt mixed solution was heated at 55 ° C. for 10 minutes.

Comparative Example 4. Preparation of a jelly carbonate beverage composition heated at 55 ° C. for 20 minutes

The gel extract was prepared in the same manner as in Example 1, except that the PET extract filled with the gelling agent-metal salt mixed solution was heated at 55 ° C. for 20 minutes.

Comparative Example 5. A jelly carbonate beverage composition prepared by heating at 80 ° C. for 5 minutes

The gel extract was prepared in the same manner as in Example 1, except that the PET extract filled with the gelling agent-metal salt mixed solution was heated at 80 ° C. for 5 minutes.

Comparative Example 6. Preparation of jelly carbonate beverage composition heated at 80 ° C for 10 minutes

It was prepared not to include the golden extract, the gel carbonate beverage composition was prepared in the same manner as in Example 1 except for heating the PET container filled with the gelling agent-metal salt mixture solution for 10 minutes at 80 ℃.

Test Example  One. Jelly carbonate  Physical property evaluation of beverage composition

The jelly strength results according to the dispersion state of the Example 1 and Comparative Examples 1 to 6 and the presence or absence of vertical charge are shown in Table 1 below.

As can be seen from the results of Table 1, when preparing a jelly-containing carbonated beverage according to the production method of the present invention after heating for 10 minutes at 68 ℃ temperature conditions, the product is subjected to three times under the above conditions up and down By inverting to ensure maximum dispersibility of the contents to obtain the desired strength of the jelly and to prevent deformation of the container.

In addition, the amount of microorganisms produced while keeping the beverage compositions of Example 1 and Comparative Examples 1 to 6 at room temperature for 2 weeks is shown in FIGS. 1 to 7.

As shown in FIG. 1, unlike the beverages of Comparative Examples 1 to 4, the beverages of the examples did not generate microorganisms such as general bacteria, E. coli, and yeast. However, the beverages of Comparative Examples 5 and 6 were found to be suppressed the generation of microorganisms by heating at a high temperature.

Example  2. 112 g / ℓ PET Produce

Put the dried PET resin into the screw inside the barrel of the injection machine, melt it using an electric heater, inject it into the preform mold, cool it with cooling water of 4 ℃ ~ 10 ℃, and prepare the preform. Heating was crystallized to prevent deformation of the bottle. After crystallization, the cooled preform was put into the heater zone and heated to about 100 ℃. Especially, to protect the thermal vulnerability of the gate of the bottom part, the heating temperature of the bottom part was set to 90 ° C. The distribution was increased, and it was put into a bottle-shaped mold, and the compressed air of primary low pressure (17㎏ / ㎠) and secondary high pressure (40㎏ / ㎠) was blown into the mold to make a bottle shape, and then tertiary air. (40㎏ / ㎠) to cool the molded bottle, while circulating a 10 ℃ cooling water in the mold to give heat pressure resistance to the bottle during molding 250ml PET container (112 g / ℓ) of 28g container weight Prepared.

Comparative example  7. 72 g / ℓ PET Produce

250 ml PET container (120 g) with a weight of 18 g to increase the distribution of resin by varying the drawing and blowing processes to protect the thermal vulnerabilities of the bottom, especially the gate. / l) was prepared.

Comparative Example 8. 80 g / L PET Production

A 250 ml PET container (80 g / l) was prepared with a 20 g container weight.

Comparative Example 9.88 g / l PET production

A 250 ml PET container (88 g / l) was prepared with a 22 g container weight.

Comparative Example 10. 96 g / L PET Production

A 250 ml PET container (96 g / l) was prepared with a 24 g container weight.

Comparative Example 11. 104 g / L PET Production

A 250 ml PET container (104 g / l) was prepared with a 28 g container weight.

Test Example 2 Evaluation of Physical Properties of PET Container

PET containers of Example 2 and Comparative Examples 7-11 are shown in Table 2 below the container deformation according to the weight of the container under the same sterilization conditions.

Test Example 3 Sensory Test

20 panelists were selected for the jelly carbonate beverage composition of Example 1 and Comparative Examples 1 to 6 and the sensory score sheet method was used for sensory evaluation.

In the sensory test, the evaluation of aroma, texture, and overall taste was performed using a nine-point scoring method (1: very bad, 9: very good), and the results are shown in Table 3 below.

sample incense Texture Overall flavor Example 1 6.8 ± 0.5 7.5 ± 1.7 7.6 ± 1.8 Comparative Example 1 6.5 ± 0.7 4.3 ± 1.1 4.8 ± 0.9 Comparative Example 2 6.4 ± 0.6 6.6 ± 2.0 6.5 ± 1.3 Comparative Example 3 6.2 ± 0.4 7.4 ± 1.4 7.4 ± 0.6 Comparative Example 4 6.8 ± 0.5 6.1 ± 0.9 6.7 ± 1.1 Comparative Example 5 6.2 ± 0.4 5.4 ± 0.8 5.8 ± 1.1 Comparative Example 6 6.6 ± 0.3 4.9 ± 0.8 4.9 ± 0.4

As shown in the results of Table 3, the jelly-containing carbonated beverage prepared in Example 1 was found to have a high overall acceptability due to the proper elasticity due to the use of the gelling agent and a rich texture felt uniformly in the mouth. On the other hand, the beverages prepared in Comparative Examples 1 to 2 and 4 to 6 have a slightly lower texture and a lower overall preference due to a non-uniform distribution of jelly. However, in the case of Comparative Example 3, but the sensory test result was good, commercialization is impossible because the microbial safety is not secured.

1 is a graph showing the degree of microorganism generation of the beverage composition of Example 1 over time.

2 is a graph showing the degree of microorganism generation of the beverage composition of Comparative Example 1 over time.

3 is a graph showing the degree of microorganism generation of the beverage composition of Comparative Example 2 over time.

Figure 4 is a graph showing the degree of microorganism generation of the beverage composition of Comparative Example 3 over time.

5 is a graph showing the degree of microorganism generation of the beverage composition of Comparative Example 4 over time.

6 is a graph showing the degree of microorganism generation of the beverage composition of Comparative Example 5 over time.

7 is a graph showing the degree of microorganism generation of the beverage composition of Comparative Example 6 over time.

8 is an exemplary view of a PET beverage container.

Claims (13)

After adding a calcium lactate solution to the gelling agent solution to prepare a gelling agent-metal salt mixed solution and pulverizing the gold, 50 to 50 times with water, methanol, ethanol, butanol or a mixed solvent of 2 to 20 times the dry weight of gold. Mixing the golden extract obtained by extraction, filtration and concentration at 100 ° C. in an amount of 10 to 100 parts by weight based on 100 parts by weight of a gelling agent, followed by cooling; Injecting carbon dioxide into the cooled gelling agent-metal salt mixture solution; Injecting the gelling agent-metal salt mixed solution into which the carbon dioxide is injected into a PET beverage container having a container weight of 112 to 132 g / L, and then sealing and heating at 60 ° C. to 70 ° C .; And The gelling agent-metal salt mixed solution is inverted up and down while cooling the sealed beverage container Method for producing a jelly carbonate beverage composition comprising a. delete The method of claim 1, The gelling agent is a method for producing a jelly carbonate beverage composition, characterized in that one or two or more compounds selected from carrageenan, xanthan gum, pectin and konjac powder. delete delete delete delete delete delete delete delete The gelling agent-calcium lactate mixed solution and the golden extract obtained by extracting, filtering and concentrating the gold at 2 to 20 times the dry weight of gold, methanol, ethanol, butanol or a mixed solvent thereof at 50 to 100 ° C. 10 to 100 parts by weight based on 100 parts by weight of the topical agent, carbon dioxide is injected, heat treatment at 60 ~ 70 ℃ jelly carbonate beverage composition is characterized in that the container weight is 112 to 132 g / ℓ filled PET container Jelly Carbonated Soda Products. The jelly carbonate beverage product according to claim 12, wherein the gelling agent is one or two or more selected from carrageenan, xanthan gum, pectin and konjac powder.

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