KR20190070052A - Gel-phase beverage - Google Patents

Abstract

The present invention relates to a gel phase beverage capable of reducing sugar and stably maintaining a gel phase. The gel phase beverage comprises a gelling agent including a gel gum, a sweetener including allulose, and organic acid or a salt thereof, and has a gel phase in the temperature range of 1 to 35°C.

Description

GEL-PHASE BEVERAGE [0002]

 The present invention relates to a gelated beverage, and to provide a gelated beverage in which a saccharide is reduced and a gel phase can be stably maintained in a gel state.

In recent years, as the national diet has been westernized in various beverages, the consumption of preference food and food and beverage has increased greatly, and in particular, various drinks are consumed in comparison with the past. The beverage on the market contains a lot of sugar or fructose. Sugar is mainly composed of sucrose, and it is one of representative sweeteners that add sweetness to food. Sugar has excellent sweetness, and it has been added to various foods and processed foods from the past, and it has been regarded as the most preferable sweetener which improves the taste of food and tastes good.

Recently, however, the problem has been raised as the harmfulness of sugar continues to be revealed. Specifically, excessive intake of sugar is pointed out as a major cause of various lifestyle diseases such as cavities, obesity and diabetes, and the necessity of developing sweeteners which can replace them is emerging all over the world. The government also encourages the implementation of 'sugar reduction' of food and beverage composition as a policy. According to the method of the Food Sanitation Act, 'saccharides' refers to the sum of monosaccharides and disaccharides present in the food. Examples of monosaccharides include fructose, glucose and disaccharides such as sugar, maltose and lactose. Sugar substitution is inevitable in order to achieve such reduction of sugars in foods and beverages.

Accordingly, non-calorie or low-calorie sweetener has been developed as a sweetener replacing sugar. Among them, sugar alcohols or polyols having low calories such as erythritol, xylitol, sorbitol and maltitol are used as sweeteners, and sorbitol, erythritol and the like are typically used. These sweeteners may provide calorie reduction, but they are not completely replaceable with sugar in sweetness and sweetness, and are often not suitable for use at high levels due to low gastrointestinal tolerance.

Alulose, which is used as a sweetener replacing the sugar, is an epimer of carbon number 3 of fructose. It has a sweetness equivalent to 70% of fructose, and is a functional sugar that inhibits blood sugar regulation, . Sugar alcohols, which are widely used as sweeteners, have side effects such as diarrhea when consumed over a certain amount, but aluloses have no known side effects. Therefore, the interest of alululose as a sweetener is increasing.

The gel-like beverage is mainly made by making a gel-like beverage using a gelling agent for gel formation and then sealing it. Carrageenan, which is a gelling agent mainly used, is obtained by extracting red algae with hot water or a hot alkaline aqueous solution and then refining. It is excellent and it is characterized by no change in viscosity with time, but it shows a decrease in viscosity due to temperature rise and agitation. In particular, there is concern about the product's claim due to the weakening of the viscosity due to the increase of the temperature in the summer. As the viscosity of carrageenan is weakened, the formation of the network is broken and gel formation is broken. In the case of the carbonated beverage to be shaken, There is a problem that carbon dioxide is spouted. Agar as a gelling agent has insufficient stability in cold water or hot water, and thus has a problem of poor taste.

An example of the present invention is to provide a gelated beverage having a reduced sweetness to achieve a low calorie content and having excellent sweetness and sweet taste, and a method for producing the same.

Another embodiment of the present invention provides a gelated beverage having a low yield and maintaining a gel phase stably during storage after the preparation of the gelated beverage, and a method for producing the same.

The present invention relates to a gelated beverage containing aluloses, more particularly a gelating agent containing gellan gum, a sweetener containing alulose, and a gelated beverage containing an organic acid or a salt thereof. The beverage may further include a cationic gelation promoter that crosslinks with the gelling agent to increase the gel strength, and may further include erythritol in addition to alulose as a sweetener.

The moisture content of the gel-like beverage according to the present invention may be 50 wt% or more based on 100 wt% of the total beverage, for example, 70 to 99 wt%. Accordingly, the beverage according to the present invention means that the moisture content is 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, or 70% To prepare the beverage, water may be added, or fruit juice, vegetable juice and the like may be added in addition to water.

The beverage according to the invention has a gel phase in the temperature range of 1 to 35 占 폚, preferably 3 to 26 占 폚.

The gelated beverage of the present invention may not contain at least one selected from the group consisting of carbonic acid and an emulsifier.

The beverage of the present invention may have one or more properties selected from the group consisting of (1) 10 to 500 g, 50 to 500 g 100 to 500 g, 10 to 450 g, 50 to 450 g 100 to 450 g, 10 (2) an acidity of 0.05 to 1.0, 0.05 to 0.8, 0.1 to 1.0, or 0.1 to 0.8, and (3) 35 to 10 days of storage The completion rate (%) is 6.8% or less.

The beverage according to the present invention may be a low-calorie beverage product because it can be substituted with all or a part of saccharides having high calories by mixing with alulose alone or with other saccharides. The beverage according to the present invention may have a calorie of less than 100 kcal, less than 50 kcal, less than 45 kcal, or less than 40 kcal per mL. According to the criteria for labeling of nutrient content in the labeling standards of Korean food, "low calorie" can be indicated when the content is less than 40 kcal per 100 g of food or 20 kcal per 100 mL or more of food.

The gelated beverage according to the present invention may have a degree of sweetness of 1 to 20, or 5 to 20 on the basis of the degree of sweetness 1 of 1% (w / w) sugar aqueous solution, and when a high- The degree of sweetness may have 10 to 20, or 15 to 20. The beverage may also contain 0.05 to 1.0, 0.05 to 0.8, 0.05 to 0.5, 0.1 to 1.0, 0.1 to 0.8, 0.1 to 0.5, 0.2 to 1.0 and 0.2 (based on the sour taste degree 1 of 1% (w / w) citric acid aqueous solution) To 0.8, or 0.2 to 0.5. In addition, the ratio (= degree of sweetness / degree of sourness) of the degree of sourness to the degree of sourness of the gelated beverage according to the present invention may be 10: 1 to 40: 1, depending on the degree of sweetness and sourness.

In the present specification, a gel is a semi-solid material prepared by using a gelling agent, and a gel or a gel is a solid solid in which a colloidal solution contains the dispersion medium. It is also used as a synonym for gel.

The beverage according to the present invention obtains a gel state, forms a gelling agent, has a gel phase in the range of 1 to 30, and exhibits good shape and fluidity. The beverage of the present invention may have a hardness of 10 to 500 g, 50 to 500 g, 100 to 500 g, 10 to 450 g, 50 to 450 g, 100 to 450 g, 10 to 450 g, 50 to 450 g, 100 to 450 g, .

The gelling agent according to the present invention is preferably capable of gelling in the range of 1 to 30 and stably maintaining the gel state, and it is essentially composed of gellan gum, and optionally at least one selected from the group consisting of xanthan gum and locust bean gum May be further included. The gelling agent may include 0 to 200 parts by weight of at least one selected from the group consisting of xanthan gum and locust bean gum, based on 100 parts by weight of gellan gum.

The amount of the gelling agent to be added is 0.01 to 2.0% by weight based on 100% by weight of the total beverage. It is a beverage which can enjoy a feeling of falling on the neck. It is a beverage having a large lump of jelly or a lump of jelly Small and soft are preferred. The gellan can be contained in an amount of 0.005 to 1.5% by weight based on 100% by weight of the total beverage.

GELLAN GUM is a polymer polysaccharide composed of 1: 1: 2 of rhamnose, glucuronic acid and glucose and is a tasteless white powder. When gellan gum is to be gelated, it does not dissolve well in water. It is dispersed in water and dissolved by heating at 90 ° C or higher. When cation is added to gellan gum, it becomes a gel with elasticity. The gel of gellan gum is colorless and transparent and has a wide range of applications due to its high heat resistance, acid resistance and enzymatic resistance. Locust bean is preferred to bring a higher proportion of mannose versus galactose compared to other galactomannan blacks.

The beverage of the present invention optionally comprises a cationic gelation promoter and can significantly increase the sustained release gel strength. Specific examples of the cationic gelation promoter include salts that generate monovalent or polyvalent metal cations. Examples of preferred salts include inorganic and organic salts of various alkali metals and / or alkaline earth metals. Examples of inorganic salts include alkali metal and / or alkaline earth metal sulfates, chlorides, borates, carbonates, phosphates and brominates. Examples of organic salts include alkali metal and / or alkaline earth metal citrate, acetate, lactate and the like. Sodium, potassium and the like are preferable as the alkali metal. Magnesium, calcium and the like are preferable as the alkaline earth metal. Examples of the cationic gelation promoter may include at least one cation selected from the group consisting of sodium, magnesium, potassium and calcium ions, or a salt thereof. Specific examples include calcium sulfate, sodium chloride, potassium sulfate, sodium carbonate, lithium chloride, tripotassium phosphate, sodium borate, potassium bromate, potassium fluoride, sodium bicarbonate, calcium chloride, magnesium chloride, sodium acetate, sodium citrate, calcium citrate, Calcium chloride, calcium chloride, calcium sulfate, calcium chloride, calcium chloride, calcium oxide, calcium chloride, calcium lactate, calcium stearyl lactate, calcium triphosphate, calcium phosphate dibasic calcium phosphate, calcium sulfate, shell fermented organic acid calcium, egg shell calcium, It can be more than a species. The cationic gelation promoter is preferably a calcium ion or a salt thereof, and may be, for example, calcium lactate.

The cationic gelation promoter of the present invention is incorporated in an amount effective to obtain the desired gel strength. In a preferred embodiment, the amount of cationic gelling promoter may be 0.001 to 1.0 wt%, 0.05 to 1.0 wt%, 0.001 to 0.5 wt%, or 0.05 to 0.5 wt%, based on 100 wt% of the total beverage.

The beverage according to the present invention essentially contains alulose as a saccharide. The content of the alulose may be in the range of 0.1 wt% to 30 wt%, 1 wt% to 30 wt%, and 3 wt%, based on 100 wt% of the beverage as a whole. % To 30 wt.%, 5 wt.% To 30 wt.%, 0.1 wt.% To 25 wt.%, 1 to 25 wt.%, 3 wt.% To 25 wt. %, 1 to 20 wt%, 3 wt% to 20 wt%, or 5 wt% to 20 wt%. In the case of using a liquid aluloside having a solid fraction of 90% and an alulose purity of 70%, the content of the liquid alulous is 5 to 40% by weight, 5 to 35% by weight, or 5 to 30% by weight based on 100% %. ≪ / RTI >

The alulose can be carried out by chemical synthesis, or biological methods using aluloyl epimerase, preferably by biological methods, such as microbial or enzymatic reactions. For example, the alulose is a mixed sugar or a mixture thereof, and the mixed sugar is selected from the group consisting of an alulose epimerase, a strain of the strain producing the enzyme, a culture of the strain, a disruption of the strain, Or an extract of a culture obtained by reacting a fructose-containing raw material with a composition for the production of an alulose containing at least one member selected from the group consisting of an extract of a fructose-

The aluloses included in the source composition of the present invention may be in the form of syrups or powders. The alulose syrup may be a solution prepared at various concentrations using aluloses. For example, the solid alululose in the alulos syrup may comprise 10 to 100% by weight, preferably 70 to 99.99% by weight, more preferably 90 to 99.99% by weight, based on 100% %. ≪ / RTI > When the alululose powder is used, the alulose powder solid content preferably comprises 90 to 99.99% by weight, more preferably 95 to 99.99% by weight, of the entire composition powder, such as 90% or more purity of alululose, Alulose powder can be used.

The alulose syrup may be obtained from the alulose alone or from the mixed sugar by separation, stagnation and concentration processes. In one embodiment of the present invention, the allylose syrup which has undergone the separation and purification process has a conductivity of 1 to 50 μS / cm and may be a liquid alulos syrup having a colorless or light yellow sweetness. The liquid alulos may have a pH in the range of 4 to 6, so that a source of acidic conditions can be obtained when added to the source fired product. The aluloses may be aluloses alone or in admixture with additional other saccharides and examples of mixed sugars may contain from 1 to 99.9% by weight of aluloses, based on 100% by weight of solids content of the total mixed sugar, And glucose may be further included. When the alulose mixed sugar comprises fructose and / or glucose, the mixed sugar may contain 1 to 90% by weight of fructose and / or 1 to 50% by weight of glucose.

Specific examples of the allylose-containing mixed sugar include 5 to 95 parts by weight of alulose, 1 to 50 parts by weight of fructose, 1 to 55 parts by weight of glucose and 1 to 10 parts by weight of oligosaccharide based on 100 parts by weight of the total solid content of the mixed sugar And may not include oligosaccharides. The above-mentioned alulose, fructose and glucose are preferably both D-isomer.

The saccharide according to the present invention includes alululose and erythritol. For example, the erythritol solids content may be 25 to 650 parts by weight, 30 to 400 parts by weight, or 50 to 350 parts by weight, based on 100 parts by weight of alulose solids . The beverage according to the invention has a very low calorie sweetness and has a sweetness of about 70% of the sugar.

The beverage according to the present invention may contain, in addition to alulose, at least one additional sweetener selected from the group consisting of sugar, fructose, glucose, isomerized sugar, sugar alcohol and high-intensity sweetener. The sugar alcohol includes erythritol, sorbitol, mannitol, lactitol, maltitol, xylitol, or a combination of two or more thereof. Wherein the high-intensity sweetener is selected from the group consisting of aspartame, acesulfame K, sodium cyclamate, saccharin sodium, sucralose, stevia sweetener (steviol glycoside, enzyme-treated stevia), dicin, tau martin, tomaine, neotam, ribavudioside A And monelin. ≪ / RTI >

The beverage according to the present invention may contain an organic acid or a salt thereof to impart an acidic taste to the beverage and to control the acidity. The organic acid may be at least one selected from the group consisting of citric acid, malic acid, tartaric acid, and lactic acid. The salt of the organic acid includes an alkali metal salt or an alkaline earth metal salt such as sodium, magnesium, calcium, potassium and the like. The beverage according to the present invention can achieve an acidity of 0.05 to 1.0, including organic acids or salts thereof, and the content of the organic acid can be selected in an appropriate amount to control the taste and acidity of the beverage. For example, %, Based on the total weight of the composition.

The gel-like beverage according to the present invention may further include at least one selected from the group consisting of a thickener, a pulp, a fruit juice, a vegetable juice, a seed, a flavor, a nutrient, and a coloring agent. The fruit juice may be one or more fruit selected from the group consisting of apple, strawberry, grape, pear, peach, mandarin, pineapple, mango, lemon, cherry and blueberry or a concentrated juice of the juice It is not. The vegetable juice may be a juice of one or more kinds of vegetables selected from the group consisting of carrots, broccoli, onions, radishes, tomatoes, cabbages, celery, bell pepper,?, Amber and kale, and may be a concentrated juice of the vegetable juice But is not limited thereto.

INDUSTRIAL APPLICABILITY The present invention can provide a gel-like beverage in which a saccharide is reduced and a gel-like strength is high and a gel state can be stably maintained.

FIG. 1 is a graph showing a result of evaluating the completion rate of a gelated beverage according to an embodiment of the present invention.

The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not intended to be limited by the scope of the following examples.

Example  One: Sweetness  Of the sample Sweetness  analysis

1-1: Sweetness  Preparation of sample

Test sweeteners were prepared with the components and contents shown in Table 1 below. The sample sweeteners of Samples 2 to 8 were prepared by mixing a mixture ratio (alulose: erythritol) based on the solid content of alululose and erythritol in the composition shown in Table 1 below. The mixing weight ratios shown in Table 1 are expressed in terms of the solid content of alulos: erythritol (A: E). Sample 1 was a sweetener containing no erythritol but containing only allylose / and sample 9 contained a sweetener containing no erylose but containing only erythritol. The above alulose and erythritol products were used by Samyang Corporation. In Table 1, A represents alulose syrup and E represents the amount of erythritol powder. The allylose B used in the present experiment was 70 Brix alulos syrup, and the amount of allylose 95 To 98% (w / w) alulose, 1 to 10% (w / w) fructose, and 0 to 1% (w / w) glucose. The unit shown in the following Table 1 is% (w / w), and the purity 95% alulos syrup solids content 70% by weight) and the erythritol powder were used.

division Alulous syrup consumption Erythritol powder usage The mixing weight ratio (A: E) Solid content mixing ratio (A: E) Purified water Sum Sample 1 20.41 - (A 100) (A 100) 79.59 100.00 Sample 2 16.33 2.86 (A: E = 80: 20) 100: 26.3 80.81 100.00 Sample 3 15.31 3.56 (A: E = 75: 25) 100: 35.0 81.13 100.00 Sample 4 12.25 5.72 (A: E = 60: 40) 100: 70.2 82.03 100.00 Sample 5 10.21 7.15 (A: E = 50: 50) 100: 105.3 82.65 100.00 Sample 6 8.16 8.58 (A: E = 40: 60) 100: 158.1 83.26 100.00 Sample 7 5.10 10.75 (A: E = 25: 75) 100: 317.0 84.15 100.00 Sample 8 4.08 11.44 (A: E = 20: 80) 100: 421.6 84.48 100.00 Sample 9 - 14.30 (E100) (E100) 85.70 100.00

1-2: Sweetness  analysis

Samples 1 to 9 prepared in the above Table 1 were set on the basis of the sensitivity 10 of 10% (w / w) aqueous sugar solution, and the degree of sweetness of the samples 1 to 9 was compared to evaluate the degree of sweetness of the samples The results are shown in Table 2 below.

division Sweetness Sample 1 10.3 Sample 2 10.5 Sample 3 10.6 Sample 4 11.2 Sample 5 11.6 Sample 6 10.9 Sample 7 10.7 Sample 8 10.3 Sample 9 9.7

As shown in Table 2 above, it is more preferable to use alulose and erythritol in combination with each other than alulose and erythritol alone, and it is more preferable that the blending ratio of alulose syrup and erythritol (based on the solid content) More preferred is a weight ratio of 80:20 to 20:80, more preferably 60:40 to 40:60.

1-3: Sweetness  Sensory Evaluation of Samples

The sweeteners according to Samples 1 to 9 were put into the mouth, the oral epidermis was evenly stimulated for 20 seconds and then spit out. After each sample was washed, the mouth was washed with water and the next sample was evaluated after 10 minutes passed. The sensory elements were expressed on a 5-point box scale. The sensory evaluation staff consisted of 15 panelists (20-40 years old, male and female) professionally trained on taste and flavor evaluations, and displayed on a 5-point scale. The evaluation criteria of the above items are as follows, and the results are shown in Table 3 below.

<Evaluation Criteria>

Sweetness harmony: Very bad (0) <-> Very good (5)

Satisfaction of the sweetness: very bad (0) <-> very good (5)

division Harmony of sweetness Satisfaction of sweetness Sample 1 3.2 3.0 Sample 2 3.3 3.1 Sample 3 3.4 3.2 Sample 4 3.7 3.5 Sample 5 3.8 3.6 Sample 6 3.4 3.3 Sample 7 3.4 3.1 Sample 8 3.4 3.0 Sample 9 2.9 2.6

According to the result of the sensory evaluation of the sweetener in Table 3, the sweetener of samples 2 to 8, which are sweeteners obtained by mixing alulos syrup and erythritol, than those using alulos syrup or erythritol alone (sample 1 and sample 9) And satisfaction was high.

Example  2 to 6: Gel phase  Manufacturing of beverages

The gelling agent was added to hot water at a temperature of 70 to 85 ° C in the ingredients and contents shown in the following Table 4, and the mixture was completely dissolved. Then, calcium lactate, a sweetener, apple juice concentrate, citric acid, konjac powder, And the remaining purified water was added thereto. The mixture was sterilized at 90 to 98 ° C for 10 to 90 seconds, filled in a wrapping paper, and then cooled to prepare a gel beverage.

Alulose, erythritol, acesulfame potassium and sucralose used in the manufacture of the beverage were products of Samyang Corporation. Apples was the FG6516-1535 product of SAMHWA F & F Corp. The apple juice concentrate was a product of 72 Bricks, and the seed used was a toothpaste or a basil seed.

The used aluloses were the same as those used in Example 1 as Alulos A and Alulos B, respectively. In Example 2, only allylose syrup (Alulos A) was used. In Example 3, alulose syrup (Alulos B) was used alone. In Examples 4 to 6, alulos B and erythritol were used in combination. (A: E = 75:25) of Example 3, Example 5 is an allylose and erythritol mixed sweetener (A: E = 50:50) of Sample 5, 6, alulose and erythritol mixed sweetener (A: E = 25: 75) of sample 7 were used.

Constituent Comparative Example
One Comparative Example
2 Example
2 Example
3 Example
4 Example
5 Example
6 Comparative Example
3 Sugar 10,000 - - - - - - - Liquid fructose - 13.200 - - - - - Alulous A - - 14.300 - Alulous B - - 20.410 15.308 10.205 5.103 - Erythritol - - - - 3.575 7.150 10.725 14.300 Acesulfame potassium 0.0152 0.0152 0.0152 0.0152 0.0152 0.0152 0.0152 0.0152 Sucralose 0.0034 0.0034 0.0034 0.0034 0.0034 0.0034 0.0034 0.0034 Citric acid 0.280 0.280 0.280 0.280 0.280 0.280 0.280 0.280 Gelling agent 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 Calcium lactate 0.100 0.100 0.100 0.100 0.100 0.100 0.100 0.100 Konjac powder 0.100 0.100 0.100 0.100 0.100 0.100 0.100 0.100 Apple juice concentrate 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 Seed 0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500 Apple 0.200 0.200 0.200 0.200 0.200 0.200 0.200 0.200 Purified water Balance Balance Balance Balance Balance Balance Balance Balance Sum 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00

Comparative Example  1 to 3: Gel phase  Manufacturing of beverages

A gel beverage was prepared in substantially the same manner as in Example 2, with the components and compositions shown in Table 4 above.

Specifically, instead of using the alulos used in Example 2, sugar of Comparative Example 1 was used, liquid fructose (75 Bricks) of Comparative Example 2 was used, and Comparative Example 3 contained no alulose Erythritol alone was used. The sugar and liquid fructose used were the products of Samyang Corporation.

Experimental Example  3: Gel phase  Evaluation of properties of beverage

The gelated beverages prepared in Examples 2 to 6 and Comparative Examples 1 to 3 were measured for their physicochemical properties, hardness and water yield according to the following measurement and analysis methods, and the results of the analysis are shown in Table 6 and FIG. 1 .

(1) Physicochemical analysis

For the gelated beverages prepared in Examples 2 to 6 and Comparative Examples 1 to 3, the total amount of monosaccharides and disaccharides was determined by calculating the total amount of saccharides in 100 g of the beverage according to the instrumental analysis of the food hygiene method, The calories were measured and compared with the comparative compositions. The results are shown in Table 7 below.

(2) Hardness measurement

The hardness was measured by the following method to evaluate the smooth texture of the gel-like beverage. The hardness of the sample was measured according to the following measurement conditions using a texture analyzer (TA-XT2i, Stable micro system). The hardness measurement was repeated five times, and the average value was shown in the following table. The hardness of the gel beverage was measured by measuring the force applied at the time of pressing, and the degree of the hardness was expressed by the weight (g) per unit area. A high value of Hardness through the Texture Analyzer means that a lot of force is needed when pressing the muffin, which means it has a harder texture. The hardness measurement temperature was measured at a sample temperature of 25 ° C, and the hardness was measured immediately after the preparation and after storage at 35 ° C for 10 days.

Mode Measure force in compression Measure pressing force sample size 30 W (mm) x 30 L (mm) x 30 H (mm) Sample Size Horizontal, Vertical, Height 30mm Cube Form 테스트 속도 5mm / s The speed at which the probe pushes the sample is 5 mm / s distance 30% Hold sample until 30% deformation at initial sample height Probe 100mm compression plate probe type

( 3) pH  And pH measurement

The gel beverages prepared in Examples 2 to 6 and Comparative Examples 1 to 3 were analyzed for pH and acidity. Specifically, the pH was measured using a pH meter and the Brix was measured with an ATAGO Digital Refractometer RX-5000-α. The acidity is measured by using TOADKK acidity meter TA-70 (automatic acidity meter) as a required amount of acid in neutralization reaction with the number of moles of hydroxyl group (-OH) contained in the chemical formula of the base, TA-70 was prepared and acidity was measured. The measured Bricks, pH and acidity are shown in the following table.

Quality measurement Comparative Example
One Comparative Example
2 Example
2 Example
3 Example
4 Example
5 Example
6 Comparative Example
3 Brix 12.18 12.21 12.20 12.19 12.22 12.20 12.18 12.17 pH 3.47 3.49 3.46 3.45 3.47 3.45 3.47 3.47 Acidity (%) 0.28 0.28 0.28 0.28 0.28 0.28 0.28 0.28

As a result of measuring the Bricks, acidity and pH of the beverage, it was confirmed that the beverage of the present invention had properties similar to those of the gel beverage prepared in Comparative Examples 1 to 3.

(4) This quantity

For the gelated beverages prepared in Examples 2 to 6 and Comparative Examples 1 to 3, the completion rate was measured immediately after the preparation of the gelated beverage and after storage at 35? For 10 days. Specifically, after completion of shaking at 100 rpm for 60 minutes, The filtrate was filtered through a 60 mesh sieve, and the filtrate was measured in this quantity. The filtration rate was calculated according to the following formula. The results are shown in Table 7 and FIG. 1 below.

(%) = (Weight of filtrate) / (weight of beverage)

division Caloric analysis Hardness analysis Completion rate (%) calorie
(Kcal / 100g) sugars
(g / 100 g) Immediately after manufacture After ten days of storage Immediately after manufacture After ten days of storage Comparative Example 1 50 11 220 217 2.8 6.9 Comparative Example 2 50 11 219 215 2.5 7.4 Example 2 40 9.5 221 220 2.6 6.5 Example 3 5 One 215 214 3.1 6.4 Example 4 5 One 214 215 3.0 5.8 Example 5 5 One 215 214 2.8 5.9 Example 6 5 One 215 212 2.7 6.0 Comparative Example 3 5 One 213 210 3.1 6.3

As shown in the physical property evaluation results of Table 7, the analysis of the physicochemical properties revealed that when the alululose A syrup was applied (Example 2), the calorie content and the saccharide content were 20% and 13.65, respectively, as compared with the sugar and the liquid fructose (Comparative Examples 1 and 2) Respectively. When the beverage according to the present invention has a calorie of 5 Kcal, a saccharide of 1 g and a low-calorie and low-sugar product (Example 3), or when a mixed sweetener of alululose B and erythritol is applied (Examples 4 to 6) It is confirmed that development is possible.

The beverage according to the present example was found to achieve the same degree of hardness as a product using erythritol because there was no change in hardness during storage or distribution.

In the beverage according to the present embodiment, the completion rate of the beverage was decreased and the phase separation was decreased by using alulose during storage or distribution. The decrease in the phase separation of beverages during the distribution of beverages indicates that the quality stability is excellent and the storage stability is excellent.

Experimental Example  4: Gel phase  Sensory evaluation of beverages

In order to evaluate the sensory properties of the satisfaction and the texture satisfaction, in Examples 2 to 6 and Comparative Examples 1 to 3, the gel drink was placed in the mouth, the oral skin was stimulated evenly for 20 seconds and then spit out. After washing the mouth with water, 10 minutes later, the next sample was evaluated and the sensory elements were expressed on a 5-point box scale. The sensory evaluation staff consisted of 15 panelists (20-40 years old, male and female) professionally trained on taste and flavor evaluations, and displayed on a 5-point scale. The evaluation criteria of the above items are as follows, and the results are shown in Table 8 below.

<Evaluation Criteria>

Sweetness intensity (very weak 0 <-> very strong 5)

Sourness intensity (very weak 0 <-> very strong 5)

Extreme sweetness (very weak 0 <-> very strong 5)

Freshness (very weak 0 <-> very strong 5)

Overall satisfaction (very bad 0 <-> very good 5)

Evaluation items Comparative Example
One Comparative Example
2 Example
2 Example
3 Example
4 Example
5 Example
6 Comparative Example
3 Sweetness intensity 3.5 3.5 3.6 3.3 3.5 3.6 3.5 3.3 Sour Strength 3.2 3.2 3.2 3.4 3.3 3.2 3.3 3.3 Sweet sweetness 2.4 2.5 2.1 1.7 1.8 2.3 2.5 2.7 verdure 2.7 2.6 2.9 3.5 3.4 3.3 3.0 2.9 Overall satisfaction 3.6 3.6 3.8 3.4 3.6 3.6 3.4 3.2

Even a small amount of high-intensity sweeteners (such as aspartame, acesulfam potassium, sucralose, steviol glycosides, and enzyme-treated stevia) can impart a sweetness of several tens to several hundreds times as much as sugar, but the sweetness, bitterness, However, it is very difficult to solve such a problem. In this experiment, acesulfame potassium and sucralose, which are high sweetness sweeteners used, have a disadvantage in that the sweetness is attracted to the back, and the flavor can be partially improved by using alulose.

In the case of erythritol, it was expected to give a refreshing sensation as a sugar alcohol, but there is a problem that a heavy aft is left. Alululose has a refreshing characteristic and it has an advantage of improving the sensation of aft feeling when it is mixed with erythritol properly.

Claims (18)

A gelated beverage comprising a gelling agent comprising gellan gum, a sweetener comprising alulose, and an organic acid or salt thereof and having a gel phase at a temperature ranging from 1 to 35 占 폚. The gel beverage according to claim 1, wherein the gel-like beverage has a moisture content of 50% by weight or more. The gel beverage according to claim 1, wherein the gel beverage has at least one physical property selected from the group consisting of the following properties:
(1) a hardness of 10 to 500 g,
(2) an acidity of 0.05 to 1.0, and
(3) After 10 days of storage at 35 ° C, the percent recovery (%) is less than 6.8% The gel beverage according to claim 1, wherein the gelling agent comprises 0.01 to 2.0% by weight based on 100% by weight of the total beverage. The gel beverage according to claim 1, wherein the gelling agent further comprises at least one selected from the group consisting of xanthan gum and locust bean gum. The gel beverage according to claim 5, wherein the gelling agent comprises 0 to 200 parts by weight of at least one selected from the group consisting of xanthan gum and locust bean gum, based on 100 parts by weight of gellan gum. The gel beverage according to claim 1, wherein the gelling agent comprises 0.01 to 2.0% by weight based on 100% by weight of the total beverage. The gel beverage according to claim 1, wherein said gellan black is contained in an amount of 0.005 to 1.5% by weight based on 100% by weight of the total beverage. The gel beverage according to claim 1, wherein the gel beverage further comprises a gelation promoter. The gel beverage according to claim 9, wherein the gelation promoter is at least one cation selected from the group consisting of sodium, magnesium, potassium and calcium ions, or a salt thereof. The gel beverage according to claim 1, wherein the alululose content is 0.1 to 30% by weight, based on 100% by weight of the total beverage. The gel beverage according to claim 1, wherein the saccharide further comprises erythritol. 13. The gel beverage according to claim 12, wherein the saccharide comprises alululose and erythritol, and the erythritol solids content is 25 to 650 parts by weight based on 100 parts by weight of the alulous solids. 13. The method according to any one of claims 1 to 12, wherein in the group consisting of sucralose, aspartame, acesulfamic acid salt, steviol glycosides, ribauidoside, sodium cyclamate, dicin, tau martin, tomartin, neotham, and monelin A gel-like drink further comprising one or more selected sweeteners. The gel beverage according to claim 1, wherein the content of the organic acid or its salt is 0.05 to 1.0 wt% based on 100 wt% of the total beverage. The gel beverage according to claim 1, wherein the organic acid is at least one selected from the group consisting of citric acid, malic acid, tartaric acid, and lactic acid. The gel beverage according to claim 1, wherein the beverage does not contain at least one selected from the group consisting of carbonic acid and an emulsifier. The gel beverage according to claim 1, further comprising at least one selected from the group consisting of a thickener, a pulp, a fruit juice, a vegetable juice, a seed, a flavor, a nutrient, and a coloring agent.

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