KR20110040603A - Preparation method of coffee beverage comprising coffee jelly - Google Patents

Abstract

PURPOSE: A coffee beverage including coffee jelly, and a producing method thereof are provided to offer the soft texture of the coffee jelly when drinking the beverage to eaters. CONSTITUTION: A producing method of coffee beverage including coffee jelly comprises the following steps: homogenizing the coffee beverage for 30second~3minutes; sterilizing the coffee beverage at 120~130deg C, and cooling at 20~25deg C; and filling a container with 100parts of cooled coffee beverage by weight and 5~30parts of coffee jelly by weight.

Description

Preparation method of coffee beverage containing coffee jelly {Preparation method of coffee beverage comprising coffee jelly}

The present invention relates to a method for producing a coffee beverage containing coffee jelly, and more particularly, homogenizing and then sterilizing the coffee beverage; It relates to a method for producing a coffee beverage containing coffee jelly comprising the step of filling the cooled coffee beverage in the container containing the coffee jelly.

Jelly drinks or gelated drinks are known in various forms at home and abroad, and most jelly drinks or gelled drinks have a microbial safety method by adjusting acidity to a low pH.

Jelly (jelly) refers to a food coagulated with a gelatin, such as pectin, gelatin, agar (寒 天), alginic acid as a material.

Such jelly includes a type of jam made by adding sugar to a frozen dessert or frozen food and fruit juice, which are coagulated with gelatin and agar.

Jelly is usually used as a dessert or snack, but there are sometimes cooking jelly. Jelly for desserts or snacks is usually obtained by coagulation with fruit juice, milk, liquor, and chopped fruit. The cooking jellies are made with light fish, eggs, chicken, etc. Lyon's jelly is often used as a dessert.

As mentioned above, jelly is mainly used for snacks and desserts, but recently, it has been added to fruit juice drinks, and research on drinks that can feel the chewing feeling of liquid juice drinks and products containing beverages This is sold.

At this time, the jelly does not have a special characteristic for the jelly because it plays a role to feel the chewing feeling in the liquid beverage is usually juice.

The present invention provides a method for producing a coffee beverage containing coffee jelly by preparing a coffee jelly containing a coffee extract in a gelling agent and injecting a low temperature coffee beverage into a container containing the coffee jelly. The present invention relates to a coffee beverage containing coffee jelly, wherein the coffee beverage containing coffee jelly prepared according to the present invention has the effect of having two different tastes of liquid coffee and coffee jelly and taste of coffee. Have

An object of the present invention is to provide a coffee beverage containing coffee jelly and a coffee beverage containing coffee jelly prepared by the same method.

The present invention comprises the steps of sterilizing and then cooling the coffee beverage; It is to provide a method for producing a coffee beverage containing coffee jelly comprising the step of filling the cooled coffee beverage in the container containing the coffee jelly.

The present invention can provide a coffee beverage containing coffee jelly prepared by the above-mentioned method.

Coffee beverages containing the coffee jelly prepared by the present invention can enjoy a soft jelly feeling when drinking, liquid coffee having a smooth milk coffee taste and two contrasting flavors at the same time, the taste of the coffee contained in the jelly excellent taste It is possible to simply drink two kinds of coffee flavors and provide coffee drink containing new concept coffee jelly that is easy to distribute and store.

The present invention shows a method for producing a coffee beverage containing coffee jelly.

The present invention comprises the steps of sterilizing and then cooling the coffee beverage; It represents a method for producing a coffee beverage containing coffee jelly comprising the step of filling the cooled coffee beverage in the container containing the coffee jelly.

The present invention is to produce coffee jelly in a container using an aseptic filling facility or an aseptic filling facility of an extended shelf life (ESL) production facility, and then a low temperature liquid in the container containing the coffee jelly. By providing a coffee beverage containing coffee jelly by the method of filling the coffee beverage, it is possible to provide a coffee beverage containing coffee jelly that is microbiologically stable and easy to distribute and store by inhibiting the inflow of microorganisms into the coffee beverage. .

In the first invention, 10 to 20% by weight of coffee extract, 10 to 15% by weight of sugar, 0.01 to 0.03% by weight of sodium hydrogen carbonate, 0.01 to 0.05% by weight of vitamin C, 0.05 to 0.2% by weight of emulsifier, and the balance of milk a step of dissolving homogenized for 30-3 seconds under the pressure of the coffee beverage obtained 100kg / cm ² ~200kg / cm ² and then sterilized at 120~130 ℃ for 30-60 seconds and then cooled to 20~25 ℃; A method for producing a coffee beverage containing coffee jelly comprising the step of filling 100 parts by weight of the cooled coffee beverage in a container containing 5 to 30 parts by weight of coffee jelly with respect to 100 parts by weight of the cooled coffee beverage.

As a second invention, the present invention provides 10 to 20% by weight of coffee extract, 10 to 15% by weight of sugar, 0.01 to 0.03% by weight of sodium bicarbonate, 0.01 to 0.05% by weight of vitamin C, 0.05 to 0.2% by weight of emulsifier, and the first functional property. components 0.5 to 3 wt%, and the balance a coffee beverage obtained by dissolving the milk at a pressure of 100kg / cm ² ~200kg / cm ² for 30 seconds to 3 minutes and then homogenized for 30 seconds to 60 seconds at 120~130 ℃ sterilizing Then cooled to 20-25 ° C .; A method for producing a coffee beverage containing coffee jelly comprising the step of filling 100 parts by weight of the cooled coffee beverage in a container containing 5 to 30 parts by weight of coffee jelly with respect to 100 parts by weight of the cooled coffee beverage.

In the first and / or second invention, the coffee extract may be a solid having 2 to 4 brix.

In the first and / or second invention, the sugars are white sugar, sugar, glucose, fructose, malt, syrup, dextrin, oligosaccharide, honey, trehalos, sorbitol, and xylitol. ), Mannitol, mantitol, mantitol, rhamnitol, inositol, erythritol, paratinose and quercitol, may be used. .

In the first and / or the second invention, the emulsifier may be used that can be commonly used in the food field. Examples of such emulsifiers are sucrose fatty acid esters, glycerin fatty acid esters, glycerin acetic acid-fatty acid esters, glycerin lactic acid-fatty acid esters, glycerin citric acid-fatty acid esters, glycerin succinic acid-fatty acid esters, glycerin aacetyl tartaric acid-fatty acid esters, polyglycerol fatty acid esters, Any one or more selected from the group consisting of sorbitan fatty acid esters, propylene glycol fatty acid esters, polysorbates, lecithins, and saponins can be used.

In the second invention, the first functional ingredient may be used to improve the functionality of the coffee beverage.

In the second invention, the first functional ingredient is fenugreek seed, corn beard, march, rowan, alfalfa, gamma-oryzanol, squalene, spirulina, to improve the functionality of the coffee beverage. spirulina), chlorella, seaweed, stalk, horseradish, leech, guava leaf, green tea, black tea, indigestible maltodextrin, dietary fiber, barberry fruit, sodium hyaluronate, N-acetyl glucosamine, glucosamine, inulin, tea bar and Any one or more functional ingredients selected from the group of casein hydrolysates can be used.

In the second invention, the first functional ingredient may be a powdered formulation obtained by a powdering process using a milling process.

In the second invention, the first functional ingredient may be a powdered formulation obtained by a powdering process using spray drying after freeze drying.

In the second invention, the first functional ingredient may be a liquid formulation of hot water extract.

In the second invention, the first functional component is added to the purified water of 5 to 20 times the weight of the functional component, and extracted at a temperature of 80 to 110 ℃ to 5 to 30% of the volume of the first purified water and at room temperature After cooling, the liquid formulation of the hot water extract obtained by filtration can be used.

Coffee jelly in the first invention and / or the second invention may be prepared by any one of the following two methods selected.

(1) Gelling agent 0.1-2.0% by weight, sodium citrate 0.1-0.3% by weight, potassium chloride 0.01-0.1% by weight, potassium lactate 0.01-0.1% by weight dissolved in 5-25% by weight of purified espresso coffee extract 5-20% Mixing% and the remaining purified water to obtain a gelling solution; Sterilizing the gelling solution at 120-130 ° C. for 30 seconds to 60 seconds and then cooling the solution to 40-50 ° C .; And a coffee jelly prepared by filling the cooled gelling agent solution in the container and then immersing the container filled with the gelling agent solution in cooling water at 0 to 5 ° C.

(2) 0.1 to 2.0% by weight of gelling agent, 0.1 to 0.3% by weight of sodium citrate, 0.01 to 0.1% by weight of potassium chloride, 0.01 to 0.1% by weight of potassium lactate in 5 to 10% by weight of purified water, 5 to 20% by weight of espresso coffee extract %, 0.1 to 1% by weight of the second functional component and the remaining purified water to obtain a gelling agent solution; Sterilizing the gelling solution at 120-130 ° C. for 30 seconds to 60 seconds and then cooling the solution to 40-50 ° C .; And a coffee jelly prepared by filling the cooled gelling agent solution in the container and then immersing the container filled with the gelling agent solution in cooling water at 0 to 5 ° C.

In preparing the coffee jelly by the method of (1) and / or (2), the gelling agent may be carrageenan, gellan gum, locustbean gum, xanthan gum, agar ( agar, konjac gum, pectin, arabic gum, pullulan gum, psyllium seed gum, guar gum, tamarind gum Tamarind gum, tara gum (tara gum), furcellaran gum (furcellaran gum), gelatin (gelatin), sodium alginate (sodium alginate) any one or more selected from the group can be used.

When preparing coffee jelly by the method of (1) and / or (2), the espresso coffee extract may be a solid having 5 to 7 brix.

In preparing the coffee jelly by the method of (2), the second functional ingredient may be used to improve the functionality of the coffee jelly.

In preparing the coffee jelly by the method of (2), the second functional ingredient is chlorogenic acid, β-carotene, beta-cytosterol, quercetine, sesaminol (sesaminol), sesamol to improve the functionality of the coffee jelly. (sesamol), sesamolin (sesamolin), glutamine penta, squid ink, octopus ink any one or more selected from the group can be used.

When preparing the coffee jelly by the method of (2), the second functional ingredient may be a powdered formulation obtained by a powdering process using a process of grinding with a grinder.

When preparing the coffee jelly by the method of (2), the second functional ingredient may be a powdered formulation obtained by a powdering process using spray drying after freeze drying.

Investigating the method for producing a coffee beverage containing coffee jelly of the present invention, in order to achieve the object of the present invention, it is preferable to provide a method for preparing a coffee beverage containing coffee jelly under the above-mentioned conditions.

The present invention includes a coffee beverage containing coffee jelly prepared by the first and / or second invention mentioned above.

Hereinafter, the contents of the present invention will be described in detail through production examples, examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Preparation Example 1 Preparation of Coffee Jelly

After gelling 0.3% by weight of carrageenan, 0.3% by weight of gellan gum, 0.4% by weight of locustin gum and 0.1% by weight of xanthan gum with 0.2% by weight of sodium citrate, 0.05% by weight of potassium chloride and 0.05% by weight of potassium lactate, 10% by weight of the espresso coffee extract (solid 6brix) and the remaining purified water were mixed with 20% by weight of purified water completely to obtain a gelling agent solution.

The gelling agent solution was sterilized at 130 ° C. for 30 seconds, cooled to 50 ° C., and then filled in a PET container and immersed in 0 ° C. cooling water to prepare coffee jelly.

The coffee jelly was prepared using aseptic filling equipment of Aseptic production equipment.

Preparation Example 2 Preparation of Coffee Jelly

After gelling 0.3% by weight of carrageenan, 0.3% by weight of gellan gum, 0.4% by weight of locustin gum and 0.1% by weight of xanthan gum with 0.2% by weight of sodium citrate, 0.05% by weight of potassium chloride and 0.05% by weight of potassium lactate, A gelling solution was obtained by mixing 10% by weight of an espresso coffee extract (solid 6brix), 0.5% by weight of a functional ingredient powder of chlorogenic acid, and the remaining purified water, completely dissolved in 20% by weight of purified water.

The gelling agent solution was sterilized at 130 ° C. for 30 seconds, cooled to 50 ° C., and then filled in a PET container and immersed in 0 ° C. cooling water to prepare coffee jelly.

The coffee jelly was prepared using aseptic filling equipment of Aseptic production equipment.

Preparation Example 3 to Preparation Example 10 Preparation of Coffee Jelly

Coffee jelly was prepared in the same manner as in Preparation Example 2, except that the functional ingredients described in Table 1 were added instead of the chlorogenic acid as the functional ingredients.

Table 1. Preparation Examples According to Functional Ingredients

Production Example Functional ingredient Production Example Functional ingredient Production Example 3 β-carotene Preparation Example 4 Benacitosterol Preparation Example 5 Quercetin Preparation Example 6 Sesaminol Preparation Example 7 Sesa Mall Preparation Example 8 Sesamolin Preparation Example 9 Glutaminepenta Preparation Example 8 Squid ink Preparation Example 11 Octopus Preparation Example 10 β-carotene + sesamol

* The functional ingredients in Preparation Examples 3 to 4 used powder formulations.

* Β-carotene + sesamol of Preparation Example 10 is a mixture mixed in a weight ratio of 1: 1.

Example 1 Preparation of Coffee Beverage Containing Coffee Jelly

A coffee extract mixture obtained by dissolving 15% by weight of coffee extract (solid 3brix), 12% by weight per white sugar, 0.02% by weight sodium hydrogen carbonate, 0.03% by weight vitamin C, 0.1% by weight sucrose fatty acid ester as an emulsifier and the remainder of milk.

The coffee extract mixture was homogenized under a pressure of 200 kg / cm ² for 60 seconds, sterilized at 130 ° C. for 30 seconds, and cooled to 20 ° C. to prepare a coffee beverage.

A PET container containing 10 parts by weight of coffee jelly obtained in Preparation Example 1 was filled with 100 parts by weight of the cooled coffee beverage to prepare a coffee beverage containing coffee jelly.

Coffee beverages containing the coffee jelly were prepared using aseptic filling facilities of Aseptic production facilities.

Example 2 Preparation of Coffee Beverage Containing Coffee Jelly

15% by weight of coffee extract (solid 3brix), 12% by weight per white sugar, 0.02% by weight sodium bicarbonate, 0.03% by weight vitamin C, 0.1% by weight sucrose fatty acid ester as emulsifier, 1.0% by weight of fenugreek seed as a functional ingredient % And the remainder of the milk were dissolved to obtain a coffee extract mixture.

The coffee extract mixture was homogenized under a pressure of 200 kg / cm ² for 60 seconds, sterilized at 130 ° C. for 30 seconds, and cooled to 20 ° C. to prepare a coffee beverage.

A PET container containing 10 parts by weight of coffee jelly obtained in Preparation Example 2 was filled with 100 parts by weight of the cooled coffee beverage to prepare a coffee beverage containing coffee jelly.

The fenugreek seed hydrothermal extract as a functional ingredient in the above is added fenugreek seed to purified water of 10 times the weight of fenugreek seed, extracted to be 20% of the volume of the first purified water at a temperature of 100 ℃, cooled to room temperature and filtered Extracts were used.

Coffee beverages containing the coffee jelly were prepared using aseptic filling facilities of Aseptic production facilities.

<Examples 3 to 26> Preparation of coffee beverages containing coffee jelly

Instead of fenugreek seed hot water extracts as functional ingredients, hot water extracts obtained using the functional ingredients shown in Table 2 are added, respectively, and coffee jelly using those described in Preparation Examples 2 to 10 in Table 2 below. A coffee beverage containing coffee jelly was prepared in the same manner as in Example 2 except that.

Table 2. Coffee Beverages According to Functional Ingredients and Coffee Jelly

Item Functional ingredient Coffee Jelly Example 3 Corn Beard Production Example 3 Example 4 March Preparation Example 4 Example 5 rowan Preparation Example 5 Example 6 Alfalfa Preparation Example 6 Example 7 Gamma-Orizanol * Preparation Example 7 Example 8 Squalane * Preparation Example 8 Example 9 Spirulina * Preparation Example 9 Example 10 Chlorella * Preparation Example 10 Example 11 Hamcho Production Example 2 Example 12 Spout Production Example 3 Example 13 Street scene Preparation Example 4 Example 14 Leech Preparation Example 5 Example 15 Guava leaf Preparation Example 6 Example 16 green tea Preparation Example 7 Example 17 black tea Preparation Example 8 Example 18 Indigestible maltodextrin * Preparation Example 9 Example 19 Dietary Fiber* Preparation Example 10 Example 20 Fruit tree Production Example 2 Example 21 Sodium Hyaluronate * Production Example 3 Example 22 N-acetyl glucosamine * Preparation Example 4 Example 23 Glucosamine * Preparation Example 5 Example 24 Inulin * Preparation Example 6 Example 25 Car Preparation Example 7 Example 26 Casein hydrolyzate * Preparation Example 8

* In the functional ingredients of Table 2, gamma olizanol, squalene, spirulina, chlorella, indigestible maltodextrin, dietary fiber, sodium hyaluronate, N-acetyl glucosamine, glucosamine, inulin, casein hydrolyzate were used in powder form, Functional ingredients except these were used in the preparation of the fenugreek seed extract in Example 2, except that the hot water extract obtained by using the same method except for using each functional ingredient instead of fenugreek seeds.

Comparative Example

A coffee extract mixture obtained by dissolving 15% by weight of coffee extract (solid 3brix), 12% by weight per white sugar, 0.02% by weight sodium bicarbonate, 0.03% by weight vitamin C, 0.1% by weight sucrose fatty acid ester as an emulsifier and the remaining milk was obtained.

The coffee extract mixture was homogenized under a pressure of 200 kg / cm ² for 60 seconds, sterilized at 130 ° C. for 30 seconds, and cooled to 20 ° C. to prepare a coffee beverage.

<Test Example> Sensory evaluation measurement

The coffee beverage containing coffee jelly prepared in Examples 1 to 26 was used as an experimental group, and the coffee beverage prepared in Comparative Example was used as a control, flavor, taste, Sensory tests of chewing and overall acceptability were performed and the results are shown in Table 3 below.

The sensory test is very good (9 points), good (7 points), moderate (5 points), bad (3 points) for 20 sensory personnel (10 men and women each) who have more than 3 years of sensory test experience in the food field. The evaluation was carried out by a 9-point scale method of 1) and very poor (1 point).

Table 3. Sensory Evaluation of Coffee Beverage Containing Coffee Jelly of Example 1-14 and Comparative Coffee Beverage

Coffee drink
Sensory evaluation * incense flavor Chewing Overall likelihood Comparative example 4.5 7.1 1.5 5.2 Example 1 5.2 7.6 6.3 7.0 Example 2 5.4 7.7 6.4 7.2 Example 3 5.3 7.8 6.3 7.3 Example 4 5.4 7.8 6.4 7.2 Example 5 5.3 7.7 6.2 7.4 Example 6 5.2 7.7 6.3 7.3 Example 7 5.3 7.6 6.2 7.2 Example 8 5.3 7.7 6.1 7.3 Example 9 5.2 7.8 6.4 7.4 Example 10 5.2 7.9 6.2 7.3 Example 11 5.3 7.7 6.3 7.4 Example 12 5.4 7.5 6.3 7.3 Example 13 5.3 7.6 6.2 7.4 Example 14 5.2 7.7 6.3 7.3 Example 15 5.1 7.8 6.3 7.2 Example 16 5.2 7.6 6.3 7.1 Example 17 5.3 7.5 6.2 7.1 Example 18 5.2 7.6 6.4 7.2 Example 19 5.1 7.5 6.3 7.2 Example 20 5.1 7.6 6.3 7.2 Example 21 5.2 7.6 6.2 7.3 Example 22 5.2 7.7 6.2 7.2 Example 23 5.1 7.5 6.3 7.2 Example 24 5.3 7.6 6.2 7.2 Example 25 5.1 7.6 6.2 7.3 Example 26 5.2 7.5 6.3 7.2

* In Table 3, the numerical values for the sensory test items are obtained by dividing the total of the scores of the sensory test agents by the number of sensory test agents for each sensory function, and then rounding off to the second decimal place. it means.

As a result of Table 3, coffee beverages containing coffee jelly of Examples 1 to 26 prepared by the present invention have excellent sensory properties of flavor, taste, and chewing feeling compared to coffee beverages of the comparative example, and the overall degree of preference It can also be seen that it is excellent. In particular, there was a large difference in the characteristics of chewing feeling among the sensory, which is considered to be due to the influence of the coffee jelly contained in the coffee beverage of the present invention.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Coffee beverages containing coffee jelly prepared by the present invention can improve the sensory performance on chewing feeling compared to the conventional coffee beverages, so that consumers of coffee beverages can enjoy drinking coffee beverages and contribute to promoting coffee beverage consumption. .

Coffee beverages containing coffee jelly prepared by the present invention can consume two different types of coffee at a time when the types of coffee used in coffee jelly and coffee beverages are different, and consumers who like various coffee flavors Can satisfy the symbol of.

Coffee beverages containing coffee jelly prepared according to the present invention may include a coffee jelly and / or a coffee beverage to provide a functional beverage with improved functionality.

The present invention is to form a coffee jelly in a container using an aseptic filling facility or an aseptic filling facility of an extended shelf life (ESL) production facility, and then a low temperature liquid in the container in which the coffee jelly is formed. By providing a coffee beverage containing coffee jelly by the method of filling the coffee beverage, it is possible to provide a coffee beverage containing coffee jelly that is microbiologically stable and easy to distribute and store by inhibiting the inflow of microorganisms into the coffee beverage. .

Claims (6)

Homogenizing and then sterilizing the coffee beverage; A method for producing a coffee beverage containing coffee jelly, characterized in that it comprises the step of filling the cooled coffee beverage in the container containing coffee jelly. 10 to 20% by weight of coffee extract, 10 to 15% by weight of sugar, 0.01 to 0.03% by weight of sodium bicarbonate, 0.01 to 0.05% by weight of vitamin C, 0.05 to 0.2% by weight of emulsifier and the remainder of milk a coffee beverage obtained by the homogenized for 30-3 seconds under a pressure of 100kg / cm ² ~200kg / cm ² after a step of cooling to a sterilized at 120~130 ℃ for 30-60 seconds and then 20~25 ℃; Preparation of a coffee beverage containing coffee jelly comprising the step of filling 100 parts by weight of the cooled coffee beverage in a container containing 5 to 30 parts by weight of coffee jelly with respect to 100 parts by weight of the cooled coffee beverage Way. The coffee extract according to claim 1, wherein 10 to 20% by weight of the coffee extract, 10 to 15% by weight of sugar, 0.01 to 0.03% by weight of sodium bicarbonate, 0.01 to 0.05% by weight of vitamin C, 0.05 to 0.2% by weight of emulsifier, fenugreek seed ), Cornbeard, machi, rowan, alfalfa, gamma-orizanol, γ-oryzanol, squalene, spirulina, chlorella, seaweed, spur, bark, rosemary, leech, guava leaf, green tea, black tea, indigestible 0.5-3% by weight of any one or more first functional ingredients selected from the group consisting of maltodextrin, dietary fiber, barberry fruit, sodium hyaluronate, N-acetyl glucosamine, glucosamine, inulin, chafer blood and casein hydrolysate and the balance of milk a step of dissolving homogenized for 30-3 seconds under the pressure of the coffee beverage obtained 100kg / cm ² ~200kg / cm ² and then sterilized at 120~130 ℃ for 30-60 seconds and then cooled to 20~25 ℃; Preparation of a coffee beverage containing coffee jelly comprising the step of filling 100 parts by weight of the cooled coffee beverage in a container containing 5 to 30 parts by weight of coffee jelly with respect to 100 parts by weight of the cooled coffee beverage Way. The coffee jelly according to any one of claims 1 to 3, wherein the coffee jelly is carrageenan, gellan gum, locustbean gum, xanthan gum, agar, konjac (konjac gum), pectin, arabic gum, pullulan gum, psyllium seed gum, guar gum, tamarind gum, 0.1 to 2.0% by weight of any one or more gelling agents selected from the group of tara gum, furcellaran gum, gelatin, sodium alginate, 0.1 to 0.3% by weight sodium citrate, potassium chloride Mixing 0.01 to 0.1% by weight and 0.01 to 0.1% by weight of potassium lactate in 5 to 10% by weight of purified water, mixing 5 to 20% by weight of the espresso coffee extract and the remaining purified water to obtain a gelling agent solution; Sterilizing the gelling solution at 120-130 ° C. for 30 seconds to 60 seconds and then cooling the solution to 40-50 ° C .; And A method for producing a coffee beverage containing coffee jelly, wherein the cooled gelling agent solution is filled in a container and immersed in cooling water at 0 to 5 ° C. The coffee jelly according to any one of claims 1 to 3, wherein the coffee jelly is carrageenan, gellan gum, locustbean gum, xanthan gum, agar, konjac (konjac gum), pectin, arabic gum, pullulan gum, psyllium seed gum, guar gum, tamarind gum, 0.1 to 2.0 wt% of any one or more gelling agents selected from the group of tara gum, furcellaran gum, gelatin, sodium alginate, 0.1 to 0.3 wt% sodium citrate, potassium chloride 5-20% by weight of espresso coffee extract, chlorogenic acid, β-carotene, beta-cytosterol, quercetine, sesaminol (sesaminol), sesamol, sesamolin, glutaminepenta, squid ink, octopus Step a mixture of any selected one or more second functional ingredient 0.1 to 1% by weight and the balance of purified water to obtain a gelling agent solution; Sterilizing the gelling solution at 120-130 ° C. for 30 seconds to 60 seconds and then cooling the solution to 40-50 ° C .; And A method for producing a coffee beverage containing coffee jelly, wherein the cooled gelling agent solution is filled in a container and immersed in cooling water at 0 to 5 ° C. A coffee beverage containing coffee jelly prepared by the method of claim 1.