TW201919492A - Jelly drink, method for manufacturing jelly drink and method for improving separation property of jelly drink - Google Patents

Abstract

The present invention addresses the problem of providing a jelly drink wherein a liquid part is distinctly separated from a gelatinous jelly part, a method for manufacturing a jelly drink and a method for improving the separation property of a jelly drink. The jelly drink according to the present invention comprises a liquid part and a gelatinous jelly part and contains locust bean gum, carrageenan, xanthan gum, magnesium and an emulsified fat or oil. The method according to the present invention for manufacturing a jelly drink, whereby a jelly drink comprising a liquid part and a gelatinous jelly part is manufactured, comprises: a preparation step for mixing starting materials including locust bean gum, carrageenan, xanthan gum, magnesium and an emulsified fat or oil to give a liquid mixture; a packing step for packing the liquid mixture in a container; and a heat sterilization step for heat-sterilizing the liquid mixture packed in the container.

Description

   Gelatinous beverage, method for producing gelatinous beverage, and method for improving separability of gelatinous beverage   

The present invention relates to a jelly beverage, a method for producing the jelly beverage, and a method for improving the separability of the jelly beverage.

In recent years, consumer preferences for food and beverage have been diversified. In order to satisfy the diversified consumer preferences, various products are being developed. In addition, as for a jelly drink of a type in which the jelly in a container is shredded and drunk, various jelly drinks have been proposed not only from the viewpoint of taste preference, but also from various viewpoints such as nutritional function and physical properties.

The following techniques have been proposed for the jelly beverage.

Patent Document 1 discloses a method for producing a two-layer jelly food, which is a method for producing a jelly food in which a mousse layer and a jelly layer are separated into two layers in a container. The method is characterized in that oil and fat are used as the main component and Filling the container with a solution of emulsified and stable emulsified cream (cream) and gelatinous liquid filled with protein-emulsifier weakens the emulsification effect of the aforementioned protein-emulsifier, and makes the mousse layer and Layer separation occurred in the gelatinous layer.

In addition, Patent Document 2 discloses a layered gelatinous substance comprising a gelatinous matrix composed of a gelling agent and other additives, and a creamy substance composed of oils and fats, emulsifiers, proteins, and other additives. The oil-in-water emulsified fat; the layered jelly is prepared by heating and dissolving the gelatinous matrix, mixing the emulsifiable oil-in-water emulsified fat, separating the emulsified oil layer into an upper layer, and then curing, and is characterized by: As the emulsifier, one or both of a sucrose fatty acid ester and a polyglycerol fatty acid ester or an organic acid monoglyceride is added to one or both of the sucrose fatty acid ester and the polyglyceryl fatty acid ester. Thus, the emulsified emulsifiable emulsifier-like oil-in-water emulsified fat is mixed with a gelatinous matrix and used as an emulsifiable oil layer within a range where the oil content is not separated, and is in a state of 40% or less of the total volume of the layered gelatinous substance. Existing above the gelatinous layer.

[Prior technical literature]

[Patent Literature]

Patent Document 1: Japanese Patent Application Laid-Open No. 7-289176.

Patent Document 2: Japanese Patent Application Laid-Open No. 8-242786.

Although the technology of Patent Document 1 and the technology of Patent Document 2 are divided into two layers of a mousse layer (emulsion layer) and a gelatinous layer, they are generally gel-like. Therefore, when the mousse layer and the gelatinous layer are mixed and eaten, consumers may feel different flavors in the mousse layer and the gelatinous layer, but the taste of each layer is gelatinous. Taste, so no change in taste was felt.

The present inventors learned during the development of a gelatinous beverage having a liquid portion and a gelatinous portion (gelatinous portion) having different mouthfeel by filling with one liquid, it is known that it is difficult to make the liquid portion and the gelatin of the gelatinous beverage. The shape is clearly separated.

For example, although a jelly drink having a white liquid portion and a dark gel portion is expected and manufactured, the liquid portion and the gel portion have not been clearly separated, and the color tone of the liquid portion and the gel portion has occurred. It is difficult to present a clear state of affairs.

Therefore, an object of the present invention is to provide a jelly drink, a method for producing a jelly drink, and a method for improving the separability of a jelly drink, in which a liquid part and a gel-like jelly part are clearly separated.

The aforementioned problems can be solved by the following means.

(1) A gelatinous beverage comprising a liquid portion and a gelatinous portion, and containing locust bean gum, carrageenan, sansin gum, magnesium, and emulsified fat.

(2) The jelly beverage according to the above 1, wherein the content of the magnesium is 0.03 g / L to 0.5 g / L.

(3) The jelly drink according to the above 1 or 2, wherein the content of the liquid portion is 8.5% by mass or more.

(4) A method for producing a jelly beverage, which is to produce a jelly beverage including a liquid portion and a gelatinous portion, and includes a preparation step of containing locust bean gum, carrageenan, and three cents gum Raw materials of magnesium, magnesium and emulsified oil are mixed to prepare a blending liquid; a filling step of filling the aforementioned blending liquid into a container; and a heating and sterilizing step of heating and sterilizing the blended liquid filled into the container.

(5) The method for producing a jelly beverage according to the above 4, wherein in the filling step, the container is filled with the blending liquid at 50 ° C to 85 ° C.

(6) A method for improving the separability of a gelatinous beverage, which is used to clearly separate the liquid portion and the gelatinous portion of a gelatinous beverage. The method for improving the separability of a gelatinous beverage contains locust bean The raw materials of gum, carrageenan, Sanxian gum, magnesium, and emulsified oil are mixed to prepare a blending solution. After the blending solution is filled in a container, the blending solution filled in the container is heated and sterilized.

The gelatinous beverage of the present invention can appropriately separate a liquid portion from a gelatinous portion by containing locust bean gum, carrageenan, Sanxian gum, magnesium, and emulsified oil and fat.

The method for producing a gelatinous beverage of the present invention is to prepare a blending liquid by mixing raw materials containing locust bean gum, carrageenan, sage gum, magnesium, and emulsified oil and fat, so that a liquid portion and a gelatinous gelatinous state can be produced. The jelly is separated properly.

In addition, the manufacturing method of the gelatinous beverage of the present invention is a so-called one-liquid filling method, which not only shortens the manufacturing steps, but also does not require gelatinous treatment before filling the blending liquid into the container, so there is no need to accompany the gelling. The maintenance of the manufacturing equipment, such as the case where the chemical compounding liquid adheres to the piping of the manufacturing equipment, etc., has excellent manufacturing suitability.

The method for improving the separability of a gelatinous beverage of the present invention is to prepare a blending liquid by mixing raw materials containing locust bean gum, carrageenan, sage gum, magnesium, and emulsified fat, so that the separability of a gelatinous beverage can be improved.

S1‧‧‧Preparation steps

S2‧‧‧Filling steps

S3‧‧‧Heat sterilization steps

FIG. 1 is a flowchart illustrating the contents of a method for producing a jelly beverage according to an embodiment of the present invention.

Hereinafter, the form (this embodiment) for implementing the jelly drink, the manufacturing method of a jelly drink, and the separability improvement method of a jelly drink of this invention is demonstrated.

[Jelly Drink]

The gelatinous beverage of this embodiment includes a liquid portion and a gelatinous portion, and contains locust bean gum, carrageenan, sansin gum, magnesium, and emulsified fat.

(Gelling Agent: Locust Bean Gum, Carrageenan, Sanxian Gum)

The jelly beverage of this embodiment contains three types of locust bean gum, carrageenan, and sansin gum as gelling agents.

The present inventors conducted experiments using a large amount of gelatinizers. As a result, when using the three types of gelatinizers, it was found that the gelatinous beverage can be appropriately separated into a liquid portion and a gelatinous portion. . In detail, in the case of using these three types of gelling agents, it is surprising that only the raw materials containing the gelling agents are blended (at a temperature of 50 ° C or lower, preferably 40 ° C or lower, more preferably Fill the container with the blending solution prepared at a temperature below 30 ° C, heat and sterilize, and cool. The gelatinous gelatinous part will be free from water from the liquid part. States. That is, the gelatinous beverage of this embodiment can not only be manufactured by the so-called one-liquid filling method (a method using one kind of compounding liquid instead of plural), but also does not need to be subjected to additional heat treatment before filling the compounding liquid into the container. Perform the step of gelling. As a result, the gelatinous beverage of this embodiment can not only shorten the manufacturing steps, but also does not require the maintenance of the manufacturing equipment accompanying the gelled blending liquid attached to the piping of the manufacturing equipment, etc., and can be said to be a beverage with excellent suitability.

Locust bean gum is used in combination with two other gelling agents to properly separate the liquid portion from the gelatinous portion as described above, and affects the hardness of the gelatinous portion.

The content of locust bean gum is preferably 0.50 g / L or more, more preferably 0.55 g / L or more, even more preferably 0.60 g / L or more, and even more preferably 0.65 g / L or more. When the content of locust bean gum is equal to or more than a predetermined amount, the liquid portion and the gel portion can be separated more appropriately, and the gel portion can be made harder.

In addition, the content of locust bean gum is preferably 3.00 g / L or less, more preferably 2.50 g / L or less, even more preferably 1.00 g / L or less, and even more preferably 0.90 g / L or less. The reason is that if the content of locust bean gum exceeds a predetermined amount, it becomes hard without two-layer separation.

Carrageenan is used in combination with two other gelatinizing agents to properly separate the liquid portion from the gelatinous portion and affect the hardness of the gelatinous portion. In addition, the carrageenan may be any of κ-carrageenan, ι-carrageenan, and λ-carrageenan. From the viewpoint of ensuring the strength of the gelatinous portion, κ- Carrageenan.

The content of carrageenan is preferably 0.10 g / L or more, more preferably 0.20 g / L or more, even more preferably 0.30 g / L or more, and even more preferably 0.35 g / L or more. When the content of the carrageenan is a predetermined amount or more, the liquid portion and the gel portion can be separated more appropriately, and the gel portion can be made harder.

In addition, the content of carrageenan is preferably 0.75 g / L or less, more preferably 0.60 g / L or less, still more preferably 0.55 g / L or less, and even more preferably 0.50 g / L or less. The reason is that if the content of carrageenan exceeds a predetermined amount, it becomes hard without two-layer separation.

Sanxian gum is used in combination with two other gelatinizers to properly separate the liquid portion from the gelatinous portion, and the water removal rate (the ratio of the liquid portion to the gelatinous beverage) ).

The content of Sanxian gum is preferably 0.10 g / L or more, more preferably 0.20 g / L or more, even more preferably 0.25 g / L or more, and even more preferably 0.30 g / L or more. With the content of Sanxian gum being equal to or more than a predetermined amount, the liquid portion and the gel portion can be more appropriately separated, and a situation of excessive water separation rate can be avoided.

The content of Sanxian gum is preferably 0.75 g / L or less, more preferably 0.60 g / L or less, still more preferably 0.50 g / L or less, and even more preferably 0.45 g / L or less. With the content of Sanxian gum being less than a predetermined amount, the situation of excessive water separation rate can be avoided.

In addition, the total content of the three types of locust bean gum, carrageenan, and xanthan gum as gelatinizers is not particularly limited, but the liquid portion and the gelatinous portion are more clearly separated and From the viewpoint of making it more excellent in texture (the gelatinous portion becomes hard and firm), it is preferably 0.70 g / L or more, more preferably 1.00 g / L or more, and even more preferably 1.30 g / L or more. In addition, the total content of the three kinds of locust bean gum, carrageenan, and sansin gum is preferably 4.50 g / L or less, and more preferably 4.00 g / L from the viewpoint of hardening without two-layer separation. Hereinafter, it is more preferably 3.00 g / L or less.

(Liquid part)

The so-called liquid part gelatinous beverage is a liquid part which has not been gelatinized by the aforementioned gelling agent. In other words, the so-called liquid part is a part which is separated from the gelatinous gelatinous part and mainly contains non-gelatinized emulsified oil. While posing. In addition, the gelatinous gelatinous portion also includes a fat and oil portion derived from emulsified oil and fat, and not all of the fat and oil portion is contained in the liquid portion, but the emulsified fat and oil is preferably contained in the liquid portion as much as possible.

The ratio of the liquid portion (the ratio to the entire jelly drink, also referred to as the content and the water removal rate) is preferably 3% by mass or more, more preferably 8.5% by mass or more, even more preferably 10% by mass or more, particularly preferably 11% by mass or more. When the ratio of the liquid portion is equal to or greater than a predetermined ratio, the consumer can fully feel not only the gel portion but also the liquid portion.

The ratio of the liquid portion is preferably 35% by mass or less, more preferably 30% by mass or less, still more preferably 25% by mass or less, and even more preferably 20% by mass or less. When the ratio of the liquid portion is equal to or smaller than a predetermined ratio, it is possible to prevent the jelly-like beverage with too much liquid portion from becoming a poor state.

Furthermore, in the jelly-like beverage of the present invention, the liquid portion containing the fat and oil portion exhibits, for example, the effect of a liquid emulsifiable concentrate in a coffee jelly.

(Emulsified oil)

Emulsified fats and oils are emulsified fats and oils, and emulsified vegetable fats (vegetable emulsified fats) and emulsified animal fats (animal emulsified fats) can be used. In addition, when the emulsified fat is contained in the jelly beverage, the fat component is appropriately separated from the jelly portion as a liquid portion, and the stability over time of maintaining the state where the liquid portion and the jelly portion are separated is also excellent. .

The so-called emulsified vegetable oils and fats are derived from plant-derived oils and fats, and examples include rapeseed oil emulsified oils, rice oil emulsified oils and fats, soybean oil emulsified oils and fats, safflower oil emulsified oils and fats, and sunflower oil emulsified oils and fats.

The emulsified animal fats and oils are obtained by emulsifying animal-derived fats and oils, and examples thereof include butter, butter, and lard which are emulsified in advance with an emulsifier.

Furthermore, if the emulsified vegetable fats and oils are compared with the emulsified animal fats and oils, there is a tendency that the liquid portion tends to increase in the case of using a gelled drink of emulsified vegetable fats and oils. Therefore, both of them can be selected according to the demand for the gelled drink.

The content of the emulsified fat with respect to the entire jelly drink is not particularly limited, for example, the content of the emulsified fat (50% fat content) is 10 g / L to 60 g / L, preferably 12 g / L to 45 g / L, and more preferably 15g / L to 40g / L. In addition, the content of fats and oils contained as emulsified fats and oils with respect to the entire jelly drink is 5 g / L to 30 g / L, preferably 6 g / L to 22.5 g / L, and even more preferably 7.5 g / L to 20 g / L. .

The emulsifier for emulsifying fats and oils is not particularly limited, and the amount of the emulsifier derived from milk protein is preferably small. The reason is that if a large amount of an emulsifier derived from milk protein is used, it is difficult for the oil and fat portion to separate from the gelatinous portion as a liquid portion, and the gelatinous portion contains a large amount of the oil and fat portion.

However, the use of milk protein-based emulsifiers is not excluded.

(Gelatinous gelatinous portion)

The gelatinous gelatinous portion refers to a gelatinous (solid or semi-solid) portion of a gelatinous beverage gelatinized by the aforementioned gelling agent.

The gelatinous gelatinous portion is, for example, coffee, matcha, black tea, banana-flavored beverage, almond-flavored beverage, strawberry-flavored beverage (fruit-flavored beverage), cheese-flavored beverage, rice cake adzuki bean-flavored beverage (adzuki bean juice), and tomato. Flavored beverages (vegetable flavored beverages), soups and other beverages with various flavors are gelatinized.

The content of the gelatinous portion is an amount other than the liquid portion or a solid substance (food material) described later, and is not particularly limited.

(Magnesium)

The magnesium system separates the liquid part from the gel-like gel part more clearly (from water), and makes a large amount of emulsified oil and fat become the liquid part as the water-off side, thereby making the color of the liquid part and the gel part ( Substantially white substance in the liquid portion and color in the gelatinous portion) has a very high contrast and is a substance (gelling aid) that plays a role in assisting the gelation of the gelling agent.

In addition, whether the temperature load (predetermined heating load before filling the container, etc.) is to be applied to the preparation liquid after mixing the raw materials to prepare the preparation liquid, or whether the application is to be performed during the period after the preparation liquid is heated until the container is filled. A mechanical load (such as the pressure load of a pump during manufacturing of a production line) is applied to the blending liquid, and magnesium can clearly separate the liquid portion and the gel portion of the gelled beverage finally obtained. That is, magnesium improves the resistance to temperature load or mechanical load in the state of the preparation liquid, and as a result, it is possible to make a jelly drink that is required to clearly separate the liquid portion and the gel portion.

The content of magnesium is preferably 0.03 g / L or more, more preferably 0.05 g / L or more, and still more preferably 0.1 g / L or more. When the content of magnesium is a predetermined amount or more, the color difference between the liquid portion and the gel portion can be stronger, and the resistance of the blending liquid to temperature load or mechanical load can be improved.

In addition, the content of magnesium is preferably 0.5 g / L or less, and more preferably 0.4 g / L or less from the viewpoint of saturation of the aforementioned effects and the viewpoint that the flavor becomes poor (the bitterness is enhanced).

Examples of the magnesium source include magnesium sulfate, magnesium chloride, magnesium L-glutamate, and magnesium gluconate.

(pH)

The pH of the gelatinous beverage of this embodiment is preferably 5.0 or more, more preferably 5.5 or more, and still more preferably 6.0 or more.

With the pH of the gelatinous drink being above a predetermined value, the situation in which the gelatinous portion is too soft or does not solidify can be avoided.

The upper limit of the pH of the gelatinous beverage of this embodiment is not particularly limited, and is, for example, 7.5.

In addition, the pH value of the jelly beverage refers to the pH in the product, and in detail refers to the pH in a state where the jelly beverage is shaken and the liquid portion and the gelatinous portion are mixed. The pH value can be measured with a commercially available pH meter.

(Temperature)

If the gelatinous beverage of this embodiment continues to be in a high temperature state, there is a possibility that the gelatinous portion will dissolve. Therefore, it is preferably operated as a product stored and stored at normal temperature, in other words, it is preferably used as a cold product rather than hot. Product operations.

(Alcohol)

The gelatinous beverage of this embodiment may contain alcohol.

As long as the alcohol is drinkable alcohol, as long as it does not impair the required effects of the present invention, it is not limited to the type, production method, raw materials, etc., and is preferably distilled or brewed wine. Examples of distilled spirits include various spirits such as shochu, brandy, vodka, whiskey, and rum, alcohol for raw materials, and the like. One of these may be used or two or more of them may be used in combination. As the brewed wine, for example, beer, sparkling wine, fruit wine, sweet fruit wine, sake, etc. may be used singly or in combination of two or more. In addition, an impregnated wine obtained by immersing a fruit or the like in the aforementioned various alcohols may be used.

The term "alcohol" used in this specification means ethanol unless specifically stated otherwise.

(Other)

As long as the gelatinous beverage of this embodiment contains coffee, matcha, black tea, banana-flavored beverage, almond-flavored beverage, strawberry-flavored beverage (fruit-flavored beverage), cheese-flavored beverage, rice cake adzuki bean-flavored beverage (adzuki bean juice) as described above, for example , Tomato-flavored beverages (vegetable flavored beverages), soups and other beverages (or the general ingredients and raw materials of various beverages) can be used as the raw material constituting the gelatinous portion (and a portion of the liquid portion).

In addition, as described above, the gelatinous beverage of the present embodiment includes a gelatinous portion obtained by gelatinizing beverages having various flavors (flavors), but may also appropriately contain a solid substance suitable for the flavor of the gelatinous portion ( Ingredients). For example, in the case of gelatinizing a matcha or rice cake adzuki bean flavored beverage, it may contain glutinous rice balls, glutinous rice dumplings, adzuki beans, etc .; as a gelatinous portion, a fruit flavored beverage or a vegetable flavored beverage gum In the case of transformation, it may contain fruit pieces and vegetable pieces.

In addition, the gelatinous beverage of this embodiment can also be added to a range of sweeteners, high-sweetness sweeteners, antioxidants, spices, and sour that are usually formulated as beverages within a range that does not impair the required effects of the present invention. Materials, salts, dietary fiber, defoamers, colorants, etc. (hereinafter referred to as "additives" as appropriate). As a sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, liver sugar, or starch can be used. As a high-sweetness sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, sodium cyclohexylaminosulfonate, P-ethoxyphenylurea, stevia, glycyrrhizin, somatol, monellin, aspartame, alitamin and the like. Examples of the antioxidant include vitamin C, vitamin E, and polyphenols. As the sour material, for example, adipic acid, citric acid, trisodium citrate, glucono-δ-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, Disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-Sodium malate, phosphoric acid, etc. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrin, guar decomposed product, and the like can be used. As the defoaming agent, an emulsifier, a silicon-based defoamer, a liquid oil, or the like can be used. As the colorant, for example, caramel color, anthocyanin, gardenia color, fruit juice color, vegetable color, synthetic color, etc. can be used.

In addition, as each of the aforementioned raw materials, commercially available raw materials can be used.

[Container jelly drink]

The jelly beverage of this embodiment can be provided in various containers. By filling the jelly beverage into various containers, it is possible to better prevent quality deterioration due to long-term storage.

In addition, as long as the container can be hermetically sealed, a can container, a barrel container, a glass container, a bag container, or the like made of metal (such as aluminum or stainless steel) can be used. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. Furthermore, a container made of metal is preferable in terms of completely blocking gas, moisture, and light and maintaining stable quality at room temperature for a long period of time.

[Manufacturing method of gelatinous beverage]

Next, the manufacturing method of the jelly-like drink of this embodiment is demonstrated.

The method for producing a jelly beverage according to this embodiment includes a preparation step S1, a filling step S2, and a heat sterilization step S3.

In preparation step S1, various beverages such as coffee (or raw materials for various beverages), water, gelling agents, emulsified oils and fats, magnesium sources, alcohol, sodium bicarbonate for preparing pH, etc. Additives, etc., to prepare a blending solution.

Furthermore, in the preparation step S1, compared with the case where the magnesium source is mixed with other raw materials, the liquid portion and the gelatinous portion are more appropriately separated in the case of final mixing. Therefore, in the preparation step S1, it is preferable to mix the magnesium source last, that is, to mix the magnesium source (magnesium) with the blending liquid prepared in the preparation step S1.

In this preparation step S1, all the raw materials may be prepared by mixing the raw materials in such an amount as to fall within the aforementioned predetermined range.

In the filling step S2, the container is filled with the blending liquid obtained in the preparation step S1.

Regarding the filling method in the filling step S2, a well-known method such as hot-pack filling, aseptic filling can also be used, and the method of heating the blending liquid to 50 ° C to 85 ° C and filling it into a container is more preferable, and 60 ° C to 85 ° C, more preferably 60 ° C to 70 ° C.

With the heating temperature of the blending liquid at the time of filling being above 50 ° C, the remaining oxygen in the blending liquid can be appropriately degassed, and a filling method of filling the blending liquid with negative pressure into the container after heating can also be preferably applied. In addition, since the heating temperature of the blending liquid at the time of filling is 85 ° C or lower, gelation of the blending liquid can be prevented, and therefore, maintenance of manufacturing equipment accompanying the blending liquid to the piping of the manufacturing equipment and the like is not required.

In addition, the gelatinous beverage of the present embodiment is excellent in resistance to temperature load in the state of the blending liquid, so it is preferable to apply the method of filling at 50 ° C to 85 ° C.

In addition, in this filling step S2, homogenization may or may not be performed. From the viewpoint of gel strength, it is desirable not to perform homogenization.

In the heating sterilization step S3, the container-filled mixing liquid is heat-sterilized (for example, retort sterilization). The heating temperature may be, for example, sterilization with F0 = 4 or higher (for example, about 35), and the temperature may be 110 ° C or higher. The heating temperature is preferably 121 ° C to 125 ° C, and the heating time may be, for example, 10 minutes to 30 minutes.

By the heat treatment in the heat sterilization step S3, the gelling agent of the preparation liquid is dissolved. After the heating and sterilizing step S3, the temperature of the blending liquid filled in the container is reduced, and the liquid-like portion and the gel-like gelatinous portion are separated.

Furthermore, the gelatinous beverage thus produced has a gelatinous gelatinous portion formed on the lower side of the inside of the container, and a liquid gelatinous portion formed on the upper side of the gelatinous portion. Therefore, the consumer can shake the container appropriately before consuming the jelly beverage, thereby breaking the jelly into a desired size.

Each of the processes performed in the preparation step S1, the filling step S2, and the heat sterilization step S3 can be performed using equipment generally used for producing various beverages.

[Method for improving separation of gelatinous beverage]

Next, a method for improving the separability of the gelatinous beverage of the present embodiment will be described.

The method for improving the separability of the gelatinous beverage of this embodiment is to clearly separate the liquid portion and the gelatinous portion of the gelatinous beverage, and to include locust bean gum, carrageenan, sansin gum, and magnesium A raw material for emulsified oil and fat is mixed to prepare a blending liquid. After the blending liquid is filled in a container, the blending liquid filled in the container is heated and sterilized.

In addition, each process in the method for improving the separability of a jelly drink according to this embodiment is the same as that described in the above-mentioned "method for producing a jelly drink", and the content of each component and the like are the same as those in the "jelly drink" The content of the description is the same.

As described above, the gelatinous beverage (the method for producing a gelatinous beverage and the method for improving the separability of a gelatinous beverage) according to this embodiment contains locust bean gum, carrageenan, sansin gum, magnesium, and emulsified oil and fat. The liquid portion and the gelatinous portion are clearly separated. Specifically, the color difference between the liquid portion and the gel portion of the jelly drink can be made stronger.

In addition, the gelatinous beverage (the method for producing a gelatinous beverage, and the method for improving the separability of a gelatinous beverage) according to this embodiment, even after preparing the blending liquid by mixing the raw materials, after heating the blending liquid to filling the container. In order to apply a temperature load or a mechanical load to the blend liquid, the liquid portion and the gel portion of the jelly beverage can be clearly separated.

In addition, the jelly drink (a method for producing a jelly drink, and a method for improving the separability of a jelly drink) according to this embodiment is suitable for a jelly drink that needs to be shredded by a consumer before drinking (by shattering the jelly part And becomes a drink suitable for drinking), consumers can adjust the size of the gelatinous portion appropriately. In addition, the jelly operation can be used to make the gelatinous portion into an uneven shape and size, and the liquid cream can be entangled with the gelatinous portion. As a result, the liquid portion (liquid EC) is tightly entangled with the gelatinous portion compared with the conventional mousse-like emulsifiable concentrate placed on the gelatinous portion, which is very suitable as a gelatinous drink. In addition, the liquid portion (liquid EC) is not mixed with the gelatinous portion before the consumer crushes it, but is mixed by the consumer's crushing, so that the container-packed gelatinous beverage can appear as if consumed. Just before drinking the jelly drink, the new appearance and realism of liquid emulsifiable cream are added.

In addition, the manufacturing method of the gelatinous beverage of this embodiment is a so-called one-liquid filling method, and it is not necessary to perform a gelation step before filling a container with a blending liquid. As a result, the method for producing a jelly beverage according to this embodiment can not only shorten the manufacturing steps, but also does not require maintenance of the manufacturing equipment accompanying the gelled blending liquid to the piping of the manufacturing equipment, etc., and has excellent manufacturing suitability.

[Example]

Next, the present invention will be described by exemplifying examples satisfying the requirements of the present invention and comparative examples not satisfying the requirements.

[Example 1]

First, in Example 1, the influence of the heating temperature in the filling step on each evaluation was confirmed.

(Sample preparation)

The content shown in the following table is as follows: instant coffee (powder), sugar, emulsified vegetable fats (canola oil emulsified fats, fat content about 50%), locust bean gum, κ-carrageen Gum, Sanxian gum, emulsifier, sodium bicarbonate, and water are mixed, and finally magnesium sulfate (1 g of magnesium sulfate, 0.099 g of magnesium) or calcium lactate (1 g of calcium lactate, 0.13 g of calcium) is prepared to prepare a sample solution. So far, it has been prepared by cold blending (50 ° C or lower).

Next, the sample solution was heated to the temperature shown in the table, and after filling the container (wide mouth jar), the container was heat-sterilized at 123 ° C for 20 minutes. In addition, homogenization is not performed at the time of filling.

Then, after cooling to normal temperature, shake the container several times, and transfer the sample liquid in the container to a transparent cup.

(Test content)

(Water off rate)

After measuring the content (mass) of each sample, collect only liquid from each sample and measure the amount of water (mass of the liquid portion). Then, the water removal rate (= water removal amount / content amount × 100) of each sample was calculated.

The specifications of each sample are shown in the table, and the results of each evaluation are shown.

In addition, the "mixed Bx" in the table refers to a Bx value obtained by measuring a sample in a cold-mixed state using a sugar meter (RX-5000: manufactured by ATAGO), and the "mixed pH" refers to a pH meter (HM- 30G: manufactured by Toya DKK Co., Ltd.) The pH value obtained by measuring a sample in a cold-mixed state.

In addition, "Bx after sterilization" in the table refers to a sample obtained by measuring the sample in a state where the gelatinous beverage at normal temperature is shaken after heating and sterilization, and the liquid portion and the gelatinous portion are mixed by the aforementioned sugar meter. Bx value, and "Bx after sterilization (gelatinous portion)" is the Bx value of the gel portion, and "Bx value after sterilization (liquid portion)" is the Bx value of the liquid portion.

In addition, the "pH after sterilization" refers to a pH value obtained by measuring a sample in a state where the gelatinous beverage at normal temperature is shaken after heating and sterilization, and the liquid portion and the gelatinous portion are mixed by the aforementioned pH measuring device. .

In addition, "-" in the table means that it was not measured or evaluated.

(Discussion of Results)

Regarding samples 1-1 to 1-4 containing calcium, it can be confirmed that if the sample liquid is heated during filling, the water separation rate is greatly reduced from 14% to 8%. On the other hand, regarding samples 1-5 to 1-8 containing magnesium, even when the sample liquid was heated during filling, a significant decrease in the water separation rate could not be confirmed.

From the above, it can be confirmed that the gelatinous beverage containing magnesium in the raw material has resistance to a temperature load in a state of a sample liquid (mixing liquid).

[Example 2]

Next, in Example 2, the influence of the mechanical load before filling the container with the blending liquid on each evaluation was confirmed.

(Sample preparation)

The content shown in the following table is as follows: instant coffee (powder), sugar, emulsified vegetable fats (canola oil emulsified fats, fat content about 50%), locust bean gum, κ-carrageen Gum, Sanxian gum, emulsifier, sodium bicarbonate, and water are mixed, and finally magnesium sulfate (1 g of magnesium sulfate, 0.099 g of magnesium) or calcium lactate (1 g of calcium lactate, 0.13 g of calcium) is prepared to prepare a sample solution. So far, it has been prepared by cold blending (50 ° C or lower).

Next, the sample liquid was heated to the temperature shown in the table, and the sample liquid was circulated to the circulation hose by the cascade (centrifugal) pump (manufactured by Aichi Soka, MC-32S4, caliber 32mm) for the number of times shown in the table. (Approximately 2 m, piping inner diameter 15 mm) was circulated at a flow rate of about 6 L / min, and after filling the container (wide mouth tank), the container was subjected to heat sterilization at 123 ° C for 20 minutes. In addition, homogenization is not performed at the time of filling.

Then, after cooling to normal temperature, shake the container several times, and transfer the sample liquid in the container to a transparent cup.

(Test content)

Not only the same test related to "water removal rate" as in Example 1 was performed, but the following test was also performed.

(Sensory evaluation)

For each sample, five specialized examiners trained to evaluate the "two-layer separation", "mouth texture", and "hue" in four grades according to the following evaluation criteria, and each of the examiners decided to discuss Final evaluation. The two-layer separation and color tone were evaluated by visual inspection, and the mouthfeel was evaluated by drinking.

(Second layer separation: Evaluation criteria)

：: Very clearly separated into two layers (liquid portion and gel-like gel portion).

○: Clearly separated into two layers.

△: Separated into two layers, but not very clear.

×: Not separated into two layers.

(Taste: Evaluation Criteria)

：: The gelatinous gelatinous portion is hard and a very tight gelatinous texture is felt.

○: The gelatinous gelatinous portion is not too soft, and a firm gelatinous texture is felt.

Δ: The gelatinous gelatinous portion was soft, but the gelatinous texture was felt.

×: No gelatinous texture was felt, or gelatinous as a whole.

(Tint: Evaluation Criteria)

：: The contrast between the color of the liquid portion and the gel portion is very clear.

(Circle): The contrast of the color of a liquid part and a gel part is clear.

(Triangle | delta): The contrast of the color of a liquid part and a gel part is not clear.

×: There is no contrast in color between the liquid portion and the gel portion.

(Confirmation of the color of the liquid part)

The liquid portion of each sample was put into a cylindrical cell with a diameter of 35 mm, and the color of the transparent object was measured using a spectrophotometer (ZE6000, manufactured by Nippon Denshoku Industries Co., Ltd.) (measured in accordance with the instruction manual of ZE6000). Find the L ^* value, a ^* value, b ^* value, and YI value.

In addition, the L * value indicates brightness, and a larger value indicates brighter. In addition, a ^* value and b ^* value represent chromaticity (hue and chroma) and respectively indicate the direction of color, a ^* represents the red direction, -a ^* represents the green direction, b ^* represents the yellow direction, and -b ^* represents the blue color. direction. The YI value indicates yellowness.

(Evaluation of taste)

For each sample, five specialized inspectors trained to evaluate the "gelatinous coffee feeling", "gelatinous portion creaminess", "liquid portion coffeeiness", and "liquid portion creaminess" according to the following evaluation criteria. The "feel" and "poor taste of the gelatinous portion and the liquid portion" were evaluated separately on a 5-level evaluation basis, and each functional examiner discussed and decided the final evaluation.

(Evaluation of coffee and creaminess: evaluation criteria)

5: Very strong.

4: Strong.

3: Normal.

2: Weak.

1: Very weak.

(Evaluation of Poor Taste: Evaluation Criteria)

5: Very large.

4: Big.

3: Normal.

2: small.

1: Very small.

(Discussion of Results)

The L ^* value of the liquid portion of samples 2-1 to 2-5 containing calcium is more than 40, and the whiteness derived from emulsified vegetable oils is not so bright. On the other hand, regarding samples 2-6 to 2-15 containing magnesium, it was confirmed that the L ^* value of the liquid portion was more than 60, and the whiteness derived from the emulsified vegetable oil was bright and clear. Furthermore, these results are basically the same as those of the hue in the sensory evaluation.

In addition, compared with samples 2-6 to 2-15 containing magnesium, compared with samples 2-1 to 2-5 containing calcium, the gelatinous portion has a stronger coffee feeling and the liquid portion has a stronger creamy feeling. As a result, bad taste was felt in the gelatinous portion and the liquid portion.

Moreover, samples 2-6 to 2-15 containing magnesium all obtained good results not only with regard to the L ^* value and the poor taste of the gelatinous portion and the liquid portion, but also the water separation rate remained almost unchanged, so even if borrowed The sample liquid was circulated in the piping by the pump, and the result did not change. In other words, it was confirmed that the sample liquid (mixing liquid) had resistance to mechanical load in the state of the sample liquid (mixing liquid).

[Example 3]

Next, in Example 3, the influence of the content of magnesium (magnesium) sulfate on each evaluation was confirmed.

(Sample preparation)

Instant coffee (powder), granulated sugar, emulsified vegetable fats (canola oil emulsified fats, fat content of about 50%), locust bean gum, κ-carrageenan so as to have contents as shown in the following table. , Sanxian gum, emulsifier, sodium bicarbonate, water, and finally mixed with magnesium sulfate (1g of magnesium sulfate, 0.099g of magnesium) or calcium lactate (1g of calcium lactate, 0.13g of calcium) to prepare a sample solution. So far, it has been prepared by cold blending (50 ° C or lower).

Next, the sample solution was heated to the temperature shown in the table, and after filling the container (wide mouth jar), the container was heat-sterilized at 123 ° C for 20 minutes. In addition, homogenization is not performed at the time of filling.

Then, after cooling to normal temperature, shake the container several times, and transfer the sample liquid in the container to a transparent cup.

(Test content)

The same test as in Example 2 was performed.

(Discussion of Results)

The results from samples 3-1 to 3-6 can confirm the results of all functional evaluations (two-layer separation, texture, color, and poor taste of the gelatinous and liquid regions) by containing magnesium in a predetermined range. Preferably, the L ^* value is also high, and the water removal rate also becomes a better range.

In addition, samples 3-7 are samples that change the content of emulsified vegetable oils and fats, but contain magnesium within a predetermined range, so all functional evaluations (two-layer separation, mouthfeel, hue, bad taste in the gelatinous and liquid regions, etc.) ) Results are better, the L ^* value is also high, and the water removal rate is also in a better range.

[Example 4]

Then, in Example 4, it was confirmed whether the present invention can be applied to beverages other than coffee.

(Sample preparation)

In order to obtain the contents shown in the following table, matcha extract (manufactured by Nagaoka Spices Co., Ltd.), sugar, emulsified vegetable oils and fats (canola oil emulsified oil and fat content of about 50%), locust bean gum, and kappa-corn Carrageenan, Sanxian gum, emulsifier, sodium bicarbonate, potassium chloride (KCl), water, and finally mixed with magnesium sulfate (1g of magnesium sulfate, 0.099g of magnesium) or calcium lactate (1g of calcium lactate, calcium 0.13) g) while preparing the sample solution. So far, it has been prepared by cold blending (50 ° C or lower).

Next, the sample solution was heated to the temperature shown in the table, and after filling the container (wide mouth jar), the container was heat-sterilized at 123 ° C for 20 minutes. In addition, homogenization is not performed at the time of filling.

Then, after cooling to normal temperature, shake the container several times, and transfer the sample liquid in the container to a transparent cup.

(Test content)

The same test as in Example 2 was performed.

(Discussion of Results)

From the results of Sample 4-1 to Sample 4-5, it can be confirmed that even if it is a beverage other than coffee, almost all functional evaluations (two-layer separation, mouthfeel, hue, and gelatin) are contained by containing magnesium in a predetermined range. The results of the taste of the liquid part and the liquid part are poor, etc.), the L ^* value is also high, and the water separation rate also becomes a better range.

In addition, Samples 4-6 are samples in which the contents of matcha extract, emulsified vegetable oils, and gelatinizers are changed, but magnesium is contained within a predetermined range, so all functional evaluations (two-layer separation, taste, color, and gelatinous portion Poor taste to the liquid part, etc.) The results are better, the L ^* value is also high, and the water removal rate is also in a better range.

Claims (6)

    A gelatinous beverage comprises a liquid portion and a gelatinous portion; and a locust bean gum, carrageenan, sansin gum, magnesium and emulsified fat.         The gelatinous beverage according to claim 1, wherein the content of the aforementioned magnesium is 0.03 g / L to 0.5 g / L.         The jelly beverage according to claim 1 or 2, wherein the content of the liquid portion is 8.5% by mass or more.         A method for manufacturing a gelatinous beverage, which is used for manufacturing a gelatinous beverage including a liquid portion and a gelatinous portion, and comprises: a preparation step, containing locust bean gum, carrageenan, sanxian gum, The raw materials of magnesium and emulsified oil are mixed to prepare a blending liquid; a filling step of filling the container with the foregoing blending liquid; and a heating and sterilizing step of heating and sterilizing the blending liquid filled into the container.         The method for producing a jelly beverage according to claim 4, wherein in the filling step, the preparation liquid is set to 50 ° C to 85 ° C and filled into the container.         A method for improving the separability of a gelatinous beverage is used to clearly separate the liquid portion of the gelatinous beverage from the gelatinous portion of the gelatinous beverage. Carrageenan, Sanxian gum, magnesium and emulsified oil are mixed to prepare a blending solution. After the blending solution is filled in a container, the blending solution filled in the container is heated and sterilized.