WO2015019419A1

WO2015019419A1 - Packaged drink, process for manufacturing packaged drink, and method for quality check of food

Info

Publication number: WO2015019419A1
Application number: PCT/JP2013/071267
Authority: WO
Inventors: 飯塚裕之; 亮祐加藤; 亜紀子川口; 朋子緒方; 早希子大城
Original assignee: グリコ乳業株式会社
Priority date: 2013-08-06
Filing date: 2013-08-06
Publication date: 2015-02-12
Also published as: JP6081597B2; JPWO2015019419A1

Abstract

Provided are: a novel packaged drink which has a new mouthfeel that has never been attained before; a process for manufacturing the same; and a method for the quality check of a food, at least a part of which is in a gelatinized state. A packaged drink comprising a first part, at least the upper surface of which is in a gelatinized state, and a second part disposed on the first part, wherein when a prescribed mass (W1) of the first part is stirred, poured entirely on a mesh with 0.14-mm openings, and then allowed to stand for 30 seconds, the prescribed mass (W1) and the mass (W2) of the first part remaining on the mesh satisfy the relationship (1): 0.08×W1 ≤ W2 ≤ 0.4×W1

Description

Containerized beverage, method for producing containerized beverage, and method for confirming food quality

The present invention relates to a beverage in a container, a method for producing a beverage in a container, and a method for confirming the quality of a food at least partially gelled. More specifically, a novel beverage containing a container, a method for producing the same, and at least a part of the gel having a food texture that has never existed by shaking a container about 5 or 6 times before eating The present invention relates to a method for confirming the quality of processed foods.

In the patent document 1, the present inventors have proposed a food in a container filled with both a gelled product and a liquid product such as cream and caramel. Foods in containers using these technologies are marketed as the “Dororich” series. These foods are eaten with a thick straw, providing a granular texture of gel particles and a smooth texture of the cream portion. It has been well received by many consumers as something that can be enjoyed at the same time.

However, apart from this, there is a strong demand for beverages with a new texture that has never been seen before.

JP 2008-295453 A JP 2009-5893 A

An object of the present invention is to provide a new container-containing beverage having a texture that has never been obtained, a method for producing the beverage, and a method for confirming the quality of a food at least partially gelled.

The beverage in a container of the present invention is a beverage in a container in which a second part is arranged on at least a first part whose upper surface is gelled, and the first part having a predetermined mass W1 is stirred and stirred. The relationship between the predetermined mass W1 and the remaining mass W2 of the first portion remaining on the mesh when the first portion is poured on a mesh having an opening of 0.14 mm and left still for 30 seconds, It is a beverage in a container characterized by satisfying the following formula (1).
[Equation 1]
0.08 × W1 ≦ W2 ≦ 0.4 × W1 (1)

In addition to the above-described configuration, the beverage in the container of the present invention preferably has a viscosity after stirring of the first portion of 200 mPa · s or more and 320 mPa · s or less.

In the beverage in a container of the present invention, it is preferable that the second part is composed of a liquid material having a large number of bubbles.

In the beverage in a container of the present invention, the liquid product is preferably a whipped cream having an overrun of 60% to 180%.

On the other hand, the production method for producing a beverage in a container of the present invention introduces a flavor liquid introduction step of introducing a flavor liquid having a flavor component into the container, a gelled liquid containing a gel-forming component in the container, Having a gelation step of gelling at least the upper surface of the liquid in the container to form the first portion, and a second portion introduction step of introducing the second portion onto the first portion in this order. Features.

In the method for producing a beverage in a container according to the present invention, in the second part introduction step, the temperature of the second part is preferably lower than the temperature of the upper surface of the first part.

Furthermore, the quality confirmation method of the present invention is a method for confirming the quality of food that is at least partially gelled. When the food with a predetermined mass W4 is poured onto a mesh with a predetermined opening and then left standing for a predetermined time. The predetermined mass W4 and the residual mass W5 of the food remaining on the mesh are used.

In the food quality confirmation method of the present invention, it is preferable to have a stirring step of stirring the food under predetermined conditions before pouring onto the mesh.

The beverage in a container of the present invention is a beverage in a container in which a second part is arranged on at least a first part whose upper surface is gelled, and the first part having a predetermined mass W1 is stirred and stirred. The relationship between the predetermined mass W1 and the remaining mass W2 of the first portion remaining on the mesh when the first portion is poured on a mesh having an opening of 0.14 mm and left still for 30 seconds, It has a configuration that satisfies the following expression (1).

[Equation 2]
0.08 × W1 ≦ W2 ≦ 0.4 × W1 (1)

For this reason, the consumer mixes the first part and the second part inside the container for the first time by shaking 5 or 6 times before eating, while having a new texture that has never existed before It becomes a beverage in a container having fluidity. Further, for example, since the flavor of the first part and the flavor of the second part are not mixed until they are agitated, a fresh fresh flavor can be tasted.

In addition, since the second part has a configuration composed of a liquid substance having a large number of bubbles, the consumer can shake the first part inside the container five or six times before eating. And the second part are mixed for the first time, and it is possible to make a container-packed beverage having fluidity while having a new, soft texture that has never been seen before.

In addition, since the liquid material has a structure that is a whipped cream having an overrun of 60% or more and 180% or less, the first and second parts inside the container are shaken by the consumer 5 or 6 times before eating. Are mixed for the first time, and it can be made into a beverage having a fluidity while having a “soft texture” which is a new foam-like texture that has never been seen before.

Furthermore, by having a configuration in which the viscosity of the first portion after stirring is 200 mPa · s or more and 320 mPa · s or less, it is possible to obtain a container-containing beverage having higher fluidity.

The beverage in a container of the present invention is a flavor liquid introduction step for introducing a flavor liquid having a flavor component into a container, a gelled liquid containing a gel-forming component is introduced into the container, and at least the upper surface of the liquid in the container The method for producing a packaged beverage according to the present invention has a gelling step of forming a first portion by gelling, and a second portion introduction step of introducing the second portion onto the first portion in this order. Can be manufactured.

In the method for manufacturing a containerized beverage according to the present invention, in addition to the above-described configuration, in the second part introduction step, the temperature of the second part is lower than the temperature of the upper surface of the first part, whereby the upper surface of the first part In order for the gelation of the first part to proceed reliably and the gelation state of the upper surface of the first part to be more reliably ensured, until the consumer shakes the beverage container through transportation and sales after manufacture, the first part and The separated state from the second part is reliably maintained, and stable quality can be obtained.

The quality confirmation method of the present invention is a quality confirmation method of a food that is at least partially gelled (in the quality confirmation method of the present invention, “food” is a concept that also includes “beverage”). The quality is checked using the predetermined mass W4 and the residual mass W5 of the food remaining on the mesh when the food is poured onto a mesh with a predetermined opening and then left standing for a predetermined time. Thus, it is possible to check the quality when assuming the eating state of the food that is at least partially gelled.

In the food quality confirmation method of the present invention, in addition to the above-described configuration, it may have a stirring step of stirring the food under predetermined conditions before pouring onto the mesh. With such a configuration, it is solid (including a gelled state) at the time of distribution, and a consumer shakes a container in front of the container so that a fluid state is imparted (including a beverage in a container). Thus, the quality can be confirmed when the eating state is assumed.

FIG. 1 is a model diagram showing an example of a method for producing a containerized beverage according to the present invention. FIG. 2 is a model diagram showing an example of a method for confirming the quality of a beverage in a container of the present invention.

The beverage in a container of the present invention is a beverage in a container in which a second part is arranged on at least a first part whose upper surface is gelled, and the first part having a predetermined mass W1 is stirred and stirred. The relationship between the predetermined mass W1 and the remaining mass W2 of the first portion remaining on the mesh when the first portion is poured on a mesh having an opening of 0.14 mm and left still for 30 seconds, A configuration that satisfies the following expression (1) is provided.

[Equation 3]
0.08 × W1 ≦ W2 ≦ 0.4 × W1 (1)

Here, at least the upper surface of the first part where the second part is arranged needs to be gelled. With such a configuration, the separated state between the first part and the second part is maintained until the consumer shakes the beverage container after transportation and sales after manufacture, and stable quality is maintained. . On the other hand, when the first part and the second part are mixed and transported or sold, even when shaken before eating, a new texture that has never existed before is I can't get it.

In the container-containing beverage of the present invention, when the residual mass W2 of the first portion remaining on the mesh is too small, the viscosity becomes low like a conventional beverage, and a new texture that has not been obtained so far Cannot be obtained. On the other hand, when the residual mass W2 is too large, a non-uniform feeling and a decrease in fluidity are observed, and the design is the maximum, that is, the “new beverage in a container having an unprecedented texture”. Characteristically, the “soft texture” required in the initial product planning is reduced, and a new texture cannot be obtained, or the necessary number of times of shaking before eating is increased, and the ease of use is lost. A preferable range of the residual mass W2 is a range represented by the following formula (2).

[Equation 4]
0.1 × W1 ≦ W2 ≦ 0.3 × W1 (2)

In addition, the preferable range of the predetermined mass W1 is 140 g or more and 160 g or less. Here, if the mass W1 is too small, the error may become large. On the other hand, if the mass W1 is too large, the sampling time will be increased and the portion that does not touch the mesh relatively increases, so the error may be increased. Moreover, the fluidity assumed at the time of inspection may not be obtained under predetermined stirring conditions.

In the container-containing beverage of the present invention, before stirring, if the first part is in a range where the relationship between the mass W1 and the mass W2 satisfies the formula (1), the whole is gelled (solidified). That is, the whole may not be fluid. At this time, the separation state of the first part and the second part during transportation and sales is more reliably maintained, and the eating is performed with less vibration applied, for example, about 5 to 6 times before eating. This is preferable because the time state becomes more uniform (uniformly dispersed).

Here, when the predetermined first mass W1 is collected from the entire first portion that has been gelled and poured on a mesh having an opening of 0.14 mm without stirring, the predetermined first mass W1 and the mesh are left standing for 30 seconds. That the relationship with the remaining mass W3 of the first portion remaining in the above condition satisfies the following formula (3) until the consumer shakes the beverage container through transportation and sales after manufacture: This is preferable because the separated state between the part and the second part can be reliably maintained and stable quality can be obtained. In addition, the preferable range of W1 is the same as the case of Formula (2).

[Equation 5]
W3 ≧ 0.65 × W1 (3)

In the beverage in a container of the present invention, the first part can be composed of, for example, water (warm water) mixed with a gel-forming component, a dispersion koji or a solvent such as ethanol, various sweeteners, coffee taste Mix and blend various flavor components such as tea, cola flavor, green tea, matcha tea, fruit juice, milk ingredients, various flavors, various colorants, carbonic acid components (for example, baking soda), fruit juice mixture as necessary. Can do.

Examples of the gel forming component include a combination of carrageenan and milk casein (or milk containing milk casein, dairy products, etc.), agar, other various thickening polysaccharides, gelatin, starch, and the like. Alternatively, two or more can be selected and used in an appropriate amount so as to satisfy the condition of the expression (1) (if necessary, the condition of the expression (3) is also satisfied).

Here, when a combination of agar, carrageenan and milk casein (or milk containing milk casein, dairy products, etc.) is used, it is particularly easy to adjust the firmness of the first part formed, and a new texture Is more preferable.

Furthermore, using gellan gum in addition to the gel-forming component can impart viscosity (thickness) to the beverage and improve water retention, so that it can impart dessert properties due to texture compared to beverages. preferable.

The beverage in a container of the present invention can further have high fluidity with a certainty by the constitution in which the viscosity of the first portion after stirring is 200 mPa · s or more and 320 mPa · s or less. That is, if the viscosity is too high, the fluidity decreases, it becomes difficult to drink, and the "soft" texture may not be felt. If it is too low, the viscosity becomes low as in conventional beverages, and "soft "The texture may not be felt. A more preferable range is 250 mPa · s or more and 300 mPa · s or less.

In the beverage in a container of the present invention, the second part is composed of a liquid material having a large number of bubbles, so that a smooth new texture can be obtained while having fluidity.

Here, as such a liquid substance having a large number of bubbles, whipped cream and the like can be mentioned.

In the container-containing beverage of the present invention, when the liquid product has a configuration of whipped cream having an overrun of 60% or more and 180% or less, the consumer shakes it 5 or 6 times before eating, The first part and the second part inside are mixed for the first time, whilst having a soft and soft texture that is new and unprecedented, a foam-like texture and whip. It becomes a beverage with a creamy fragrance in a container.

Here, if the overrun is too low, a new foam-like texture that has never been seen before can be obtained, or if the first part and the container are mixed immediately after production In addition, if it is too high, the “soft texture” that is the foam-like texture may not be obtained, or the designed fluidity may not be obtained. A particularly preferred range is from 80% to 120%.

In the beverage in a container of the present invention, in order to sufficiently obtain a “soft texture”, it is necessary to form the second part with the whipped cream as described above. (Vegetable juice, fruit juice), various creams, ice creams and other flavored liquids (including sols), flavored gels or gel particles, or vegetables and fruits of appropriate size, chocolate, yogurt, Even if it is composed of jams, fruit sauces, and various liquids with many bubbles, such as mousse and meringue, alone or in combination, a new texture never seen before This case is also included in the present invention. In addition, the concept of “flavor” in the present invention includes a case where at least one of taste and fragrance (odor) is included, and, for example, those having taste such as a glucose aqueous solution. Even if it is virtually odorless, it is said to be “flavored”.

Here, an example of the production method of an example (one aspect) of the container-containing beverage of the present invention will be described with reference to FIG.

In this example, as a flavor liquid having a flavor component from a nozzle N1 above the polypropylene cup-shaped container 10, coffee syrup (having a coffee scent, its taste and sweetness, and about 0 to 5 ° C.) 1 is supplied (flavoring liquid introducing step. FIG. 1 (a)).

Next, the agar, gellan gum, carrageenan, raw milk (contains milk casein), skim milk powder (contains milk casein), and fresh cream (milk casein) are added to the coffee syrup 11 as gel-forming components from the nozzle N2. Is contained) and a gelling solution containing the same is introduced. The gelling liquid 12 is supplied in a state heated to about 50 to 60 ° C. so that gelation hardly occurs in the nozzle N2 or a pipe (not shown) connected to the nozzle N2.

In this example, since the gelling liquid 12 is relatively vigorously supplied into the container 10 from the nozzle N2, the coffee syrup 11 and the gelling liquid 12 are uniformly mixed. At this time, in this example, since the coffee syrup 11 has a lower temperature than the gelling liquid 12 as described above, in the mixed liquid in which these are mixed, the gelation rapidly proceeds and the whole gelled. A first portion 13 is formed (gelation step, see FIG. 1B).

Here, when the liquid temperature of the mixed liquid of the coffee syrup 11 and the gelling liquid 12 is high, the gelation is difficult to proceed, and as a result, when the whipped cream 14 is introduced in the next second part introduction step Moreover, since it may mix with whipped cream, it examines beforehand and determines the liquid temperature and mixing ratio of the coffee syrup 11 and the gelling liquid 12. FIG.

In addition, by using milk casein and a thickener such as carrageenan in the first part as described above, the beverage in the container of the present invention feels “milky” and “soft texture” when drinking. Become.

Next, whipped cream 14 is supplied from the nozzle N3 to the upper surface of the gelled first part 13 (second part introduction step; see FIG. 1 (c)), and the whipped cream 14 comprising the whipped cream 14 as the second part. A cream layer 14a is formed. The whipped cream 14 is positioned so that the upper surface of the layer made of the whipped cream 14 is lower than the upper end of the cup-shaped container 10 so that the inside of the whipped cream 14 is well stirred when the consumer shakes the container of the beverage containing the container. The amount of coffee syrup 11 and gelling liquid 12 introduced in the gelation step and the amount of whipped cream 14 introduced in the second partial introduction step are adjusted as appropriate.

Next, the upper end opening of the cup-shaped container 10 is sealed by a sealing machine (not shown), and appropriately packed and shipped and sold.

The person who has obtained the beverage containing the container of the present invention manufactured in this way grasps the side of the container with his / her hand in the sealed state, for example, up and down 5 times so that the amplitude is about 150 to 300 mm. The beverage inside the container is made uniform by shaking quickly 6 times, and can be eaten with a straw having an inner diameter of about 6 mm, for example. You can enjoy a “soft texture”.

Here, no suitable quality confirmation method has been known for foods that are at least partially gelled, such as the first part of the beverage in a container of the present invention.

Here, in the case of a partially gelled food, a food with a predetermined mass W4 is supplied onto a mesh with a predetermined opening using a spoon or the like as necessary so that the shape of the gel is not broken as much as possible. Then, using the predetermined mass W4 when left standing for a predetermined time and the residual mass W5 of the food remaining on the mesh, for example, for quality control in a partially gelled food The gelation rate as an approximate proportion of the gelled portion in the food can be calculated by the following equation (6).

[Equation 6]
Gelation rate (%) = W4 / W5 × 100% (4)

In addition, the preferable range of the predetermined mass W4 is 150 g or more and 250 g or less. Here, if the mass W4 is too small, the error may increase. On the other hand, if the mass W4 is too large, the sampling effort increases and the portion that does not touch the mesh relatively increases, so the error may increase. Moreover, the fluidity assumed at the time of inspection may not be obtained under predetermined stirring conditions.

The mesh used in this quality confirmation method needs to be determined in advance for each type of food, but generally has a mesh size of 0.71 mm to 4.75 mm.

In addition, as in the first part of the beverage in a container of the present invention, the whole is provided with fluidity by stirring (such as shaking by hand), and in the case of at least partially gelled food, evaluation using the mesh Prior to pouring on the mesh, by performing a stirring step of stirring the food product under predetermined conditions, the property after stirring of the food product, that is, an evaluation corresponding to the texture evaluation during eating It can be performed.

Furthermore, in the case of a food product that is gelled and has no fluidity before stirring, such as the first part in the container-packed beverage described with reference to FIG. In addition, by using the evaluation in the case of not performing the stirring together, it is possible to perform the evaluation of the properties after the production, and the evaluation corresponding to the texture evaluation at the time of eating. In addition, evaluation that can be used for product management becomes possible.

As described above, the present invention has been described with reference to a preferred embodiment. However, the beverage in a container, the method for producing a beverage in a container, and the method for confirming the quality of food are not limited to the configuration of the above embodiment. Absent.

A person skilled in the art can appropriately modify the container-containing beverage, the method for producing the container-containing beverage, and the method for confirming the quality of the food according to the conventionally known knowledge. Of course, such modifications are also included in the scope of the present invention as long as they comprise the containerized beverage, the method for producing the containerized beverage, and the method for confirming the quality of the food.

Examples of the present invention will be specifically described below.
The beverage in a container in this example is manufactured as follows according to the method described with reference to FIG.

<Formation of the first part>
For a cup-shaped container made of polypropylene having an internal volume of 280 mL (milliliter) (inner diameter at the upper end: 69 mm, inner diameter at the bottom: 46 mm, height at the upper end from the bottom: 115 mm), first, the flavor of coffee, and A sweet coffee syrup at about 5 ° C. was fed.

Next, agar, gellan gum, carrageenan, raw milk (containing milk casein), skim milk powder (containing milk casein), and fresh cream (containing milk casein) were formulated in water. A gelling liquid (about 50 ° C.) was supplied to the coffee syrup so that both were mixed. As a result, gelation proceeded rapidly in the mixed solution, and a first portion that was gelled as a whole was formed.

<Formation of second part>
In the case of the evaluation sample forming the second part, a whipped cream of about 10 ° C. was supplied to the upper surface of the first part to form the second part.

In forming the first part and the second part, the coffee syrup, the gelling liquid, and the whipped cream are added so that the upper surface of the second part has a depth of 20 to 25 mm from the upper edge of the cup container. Supplied.

<Property evaluation of the first part (Evaluation 1)>
The following evaluations 1 to 3 were all carried out with n number = 5 to 6 for samples stored at 5 ° C. for 24 to 48 hours after production. Moreover, the room temperature at the time of each evaluation was 25 degreeC.

The evaluation of the first part before the stirring operation (corresponding to the fluidity before the shaking operation for eating) was performed as follows.

About the sample which did not perform formation of the 2nd part, those 1st parts were taken out so that the shape might not be destroyed from a cup-shaped container, and 150g (W1) was modeled in Drawing 2 (c). The test sieve 4 set on the tray 5 was placed at the center of a stainless steel mesh 4a having an opening of 1.40 mm (12 mesh), a diameter of 200 mm. The residual mass W3 (g) of the first component remaining on the mesh 4a after 30 seconds was measured, and the residual ratio (Evaluation 1) (%) was calculated by the following formula (5).

[Equation 7]
Residual rate (Evaluation 1) (%) = W3 / W1 × 100 (%)
...... (5)

<Property evaluation of the first part (evaluation 2)>
The evaluation of the first part after the stirring operation (corresponding to the fluidity at the time of eating) was performed as follows.

About the sample which did not perform 2nd part formation, those 1st parts are taken out from a cup-shaped container so that the shape may not be destroyed, and 150g (W1) is for evaluation which showed in a model in Drawing 2 (a) It was transferred to a cup-shaped container 1 (inner diameter at the upper end: 69 mm, inner diameter at the bottom: 46 mm, height at the upper end from the bottom: 115 mm, made of polypropylene) 1. Next, a stirring blade (made of stainless steel, each dimension in the unit is mm, thickness: 2 mm) 2 having a shape shown in FIG. 2B is coaxial with the cylindrical container 1 and the lower end thereof is a cylindrical container. While being held at a height of 10 mm from the bottom surface, the motor 3 was rotated at a rotation speed of 600 rotations / minute and stirred for 30 seconds.

Immediately after the stirring, the entire amount of the first component remaining on the mesh 4a after 30 seconds was poured into the central portion of the stainless steel mesh 4a in the same manner as the above-described first portion property evaluation (Evaluation 1). The residual ratio (Evaluation 2) (%) was calculated by the following formula (6).

[Equation 8]
Residual rate (evaluation 2) (%) = W2 / W1 × 100 (%)
...... (6)

<Property evaluation of the first part (evaluation 3)>
The viscosity of the stirred first part was measured in the same manner as in the case of the property evaluation (evaluation 2) of the first part. Specifically, immediately after stirring, about 100 g of the first part was dispensed into an evaluation cup-shaped container and measured using a bismetholone viscometer (manufactured by Shibaura System Co., Ltd.).

<Property evaluation of the first part (Evaluation 4)
Supply whipped cream prepared with vegetable oils and fats, dairy products, emulsifiers, fragrances, etc. to the upper surface of the first part so that the mass is about 20% with respect to the first part. A sensory test was performed on the sample in which the portion was formed and sealed. The overrun (OR) (%) is a value calculated by the following equation (7) from the cream weight (W1) (g) before overrun and the cream weight (W2) (g) after overrun. Yes (the same applies below).

[Equation 7]
OR (%) = (W1-W2) / W2 × 100 (%)
...... (7)

About the sample prepared above, with 15 engineers at the Product Development Laboratory of Glico Dairy Co., Ltd. as the monitor, the sample was kept at 5 ° C. for 24 hours or more after the production. The mixture was reciprocated 6 times so as to be about 200 mm, stirred up and down quickly, then opened, and subjected to a sensory test using a straw (made of polypropylene) having an inner diameter of 6 mm and a length of 150 mm.

As a sensory test, whether each monitor has a "soft texture" that is a foamy texture, or "sufficient fluidity", or even with fresh milk and fresh coffee Each of the three evaluation points on whether or not you feel the “fresh scent of both” is rated on a five-point scale (“5” if the product has the flavor and taste as designed, and “1” if it does not have any of these) (Evaluation was based on 5 levels.) And the average of the evaluation results of 12 monitors was “4” or more for all the three evaluation items of “soft texture”, “sufficient fluidity”, and “fresh scent of both”. If the case is sufficient, “◎”, “4” or more is 2 and “3” or more is 1 and “○” is sufficient; evaluated.

<Result of property evaluation of first part (Evaluation 1 to 4)>
A total of 14 types of first parts were formed by changing the amount of agar, carrageenan and gellan gum added as gelling ingredients of the gelling agent, or the blending ratio of the gelling agent and coffee syrup. It was. The results are shown in Table 1.

According to Table 1, the fluidity after stirring satisfies the formula (1), and the first part of the beverage in a container according to the example of the present invention has almost no fluidity before stirring and is solid (before stirring). The remaining rate is 65% or more), and when the second part is formed on the upper surface of the first part and eaten as a beverage in a container, it is a new foam-like texture that has never been seen before. It is understood that “texture” and “sufficient fluidity” can be imparted and that “fresh scent of both” of fresh milk and fresh coffee can be felt.

In addition, as a result of conducting a simulation assuming shipping, distribution and handling at stores, and handling until stirring before eating by consumers, as described above, if the residual rate before stirring is 60% or more, shipping It was confirmed that the first part and the second part do not mix in the simulation results assuming the handling at distribution and storefront, and the handling up to stirring before eating by consumers.

Moreover, when the drink containing a container which has the 1st part of the drink in a container of the Example of this invention which the fluidity | liquidity after stirring satisfies the said Formula (1) was observed in detail visually after stirring, brown gel particle | grains Was a beige fluid that was made uniform throughout.

Furthermore, it is understood that the viscosity after stirring of the first portion of the beverage in a container according to the example of the present invention is 200 mPa · s or more and 320 mPa · s or less.

<About the influence of the second part overrun>
Using the condition of test number 8 in Table 1 as the control condition, except that the whipped cream in which only the overrun of the second part was changed was used to prepare beverages in containers, and the evaluation of these samples was performed as described above. A part of property evaluation (evaluation 4) was performed in the same manner. The results are shown in Table 2.

From Table 2, if the overrun of the second part is 60% or more and 160% or less, it is provided with “soft texture” and “sufficient fluidity” which are foamy texture, and fresh milk It is understood that you can feel the “fresh scent of both” with fresh coffee. In addition, all the samples for which the evaluation result in Table 2 is “○” are “soft texture”, the evaluation is less than “4” and “3” or more, and the designed “soft texture” is slightly insufficient. It was the result that it is doing.

<About the influence of the arrangement mass ratio of the first part and the second part>
The conditions of test number 8 in Table 1 were used as control conditions, except that only the ratio of the mass of the first part and the mass of the second part was changed to produce beverages in containers, and the evaluation of these samples was performed as described above. The evaluation was performed in the same manner as the property evaluation of the first part (evaluation 4).

The arrangement mass ratio is shown by the ratio (mass%) of the mass of the second part to the mass of the whole beverage, and the evaluation results are shown in Table 3.

From Table 3, when the ratio of the arrangement mass of the first part and the second part is in the range of 12% by mass or more and 20% by mass or less, there is “soft texture” and “sufficient fluidity”, and fresh milk It is understood that you can feel the “fresh scent of both” with fresh coffee. In addition, in all the samples for which the evaluation result in Table 3 was “○”, “sufficient fluidity” and “fresh scent of both” of fresh milk and fresh coffee were sufficient. However, in the “soft texture”, the evaluation was less than “4” and “3” or more, and the result was that the designed “soft texture” was slightly insufficient.

DESCRIPTION OF SYMBOLS 1 Cup-shaped container for evaluation 2 Agitation blade 3 Motor 4 Test sieve 4a Mesh 5 Saucepan 10 Cup-shaped container 10
11 coffee syrup 12 gelling liquid 13 first part 14 whipped cream 14a second part N1, N2, N3 nozzle

Claims

A beverage containing a container in which a second part is disposed on a first part at least whose upper surface is gelled,
Stirring the first portion of the predetermined mass W1, and pouring the entire amount of the stirred first portion onto the mesh having an opening of 0.14 mm, and then left on the mesh for 30 seconds to remain on the mesh The container-containing beverage characterized in that the relationship with the remaining mass W2 of the first portion satisfies the following formula (1).
[Equation 1]
0.08 × W1 ≦ W2 ≦ 0.4 × W1 (1)
The container-containing beverage according to claim 1, wherein the viscosity of the first portion after stirring is 200 mPa · s or more and 320 mPa · s or less.
The container-containing beverage according to claim 1 or 2, wherein the second portion is constituted by a liquid material having a large number of bubbles.
The containerized beverage according to claim 3, wherein the liquid is a whipped cream having an overrun of 60% to 180%.
In the manufacturing method of the drink containing a container according to any one of claims 1 to 4,
A flavor liquid introduction step for introducing a flavor liquid having a flavor component into the container;
A gelling step of introducing a gelling liquid containing a gel-forming component into the container, gelling at least the upper surface of the liquid in the container to form the first part; and
The manufacturing method of the drink containing a container characterized by having the 2nd part introduction process which introduce | transduces said 2nd part on said 1st part in this order.
The method for producing a containerized beverage according to claim 5, wherein, in the second part introduction step, the temperature of the second part is lower than the temperature of the upper surface of the first part.
In the method for confirming the quality of food that is at least partially gelled,
Using the predetermined mass W4 and the residual mass W5 of the food remaining on the mesh when the food with a predetermined mass W4 is poured onto a mesh with a predetermined mesh and then left standing for a predetermined time. A method for confirming the quality of food, characterized in that the quality is confirmed.
The method for confirming the quality of food according to claim 7, further comprising a stirring step of stirring the food under predetermined conditions before pouring onto the mesh.