Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients

Definitions

• the present invention relates to jelly beverages, specifically jelly beverages containing multiple types of gelling agents and potassium citrate and/or calcium citrate, and methods for producing the same.
• Patent Document 1 Japanese Patent Laid-Open No. 2003-125715 contains xanthan gum, konjac root extract and/or locust bean gum, and gum derived from red algae, and has a gel point of 25 to 50°C.
• a jelly drink characterized by containing a gelling agent adjusted to:
• Patent Document 2 Japanese Patent Application Laid-Open No. 2012-24081 contains glucomannan, locust bean gum and carrageenan as a gelling agent, contains jelly formed by a gelling accelerator, and the jelly contains solids.
• a packaged jelly beverage characterized by:
• Patent Document 3 Japanese Patent Application Laid-Open No. 2021-23169 discloses a jelly beverage containing a liquid portion and a gel-like jelly portion and containing casein, which contains locust bean gum, carrageenan, xanthan gum, oils and fats, and calcium.
• a jelly beverage containing magnesium and having a casein content within a predetermined range is disclosed.
• JP-A-2003-125715 JP 2012-24081 A Japanese Unexamined Patent Application Publication No. 2021-23169
• the present inventors have found that by preparing a jelly drink using a plurality of types of gelling agents and potassium citrate and/or calcium citrate, it is possible to obtain a jelly drink with good texture and smoothness. got The present invention is based on such findings.
• the present invention provides the following jelly beverage and method for producing the jelly beverage.
• a jelly drink (A) one or more selected from the group consisting of 0.3 to 3.2 g/L agar, 0.3 to 3.2 g/L carrageenan, and 0.3 to 3.2 g/L konjac a gelling agent A; (B) one or more gelling agents B selected from the group consisting of 0.6-3 g/L locust bean gum, 0.6-3 g/L xanthan gum, and 0.6-3 g/L gellan gum; When, (C) containing potassium citrate, calcium citrate, or potassium citrate and calcium citrate; A jelly drink, wherein the total amount of the one or more gelling agents A is 0.9 to 6.4 g/L.
• a method for producing a jelly beverage (A) one or more selected from the group consisting of 0.3 to 3.2 g/L agar, 0.3 to 3.2 g/L carrageenan, and 0.3 to 3.2 g/L konjac Gelling agent A and (B) one selected from the group consisting of 0.6 to 3 g/L locust bean gum, 0.6 to 3 g/L xanthan gum, and 0.6 to 3 g/L gellan gum (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate, and (D) water, wherein the total amount of the one or more gelling agents A is 0 .Preparing a mixture that is between 9 and 6.4 g/L; heating the mixture; cooling the heated mixture.
• a jelly drink containing multiple types of gelling agents and potassium citrate and/or calcium citrate is provided.
• a jelly beverage with good texture and smoothness is provided.
• the jelly beverage according to a preferred embodiment of the present invention has a good texture and smoothness, and has a low chlorine content, so corrosion of pipelines in production facilities can be suppressed.
• the present invention provides, as one aspect, the following jelly beverage (hereinafter referred to as "the jelly beverage of the present invention").
• a jelly beverage according to one aspect of the present invention consists of (A) 0.3-3.2 g/L agar, 0.3-3.2 g/L carrageenan, and 0.3-3.2 g/L konnyaku (B) 0.6-3 g/L of locust bean gum, 0.6-3 g/L of xanthan gum, and 0.6-3 g/L of gellan gum; and (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate, wherein the one or more gelling agent A is a jelly drink having a total amount of 0.9 to 6.4 g/L.
• Jelly drink means a drink that contains a gelling agent and is made into a gel or sol by the gelling agent. At least a part of the jelly drink in one aspect of the present invention is gelled, and the part that is not gelled may be sol or liquid. Jelly beverages also include foods and beverages called jelly-like foods and jelly-like beverages.
• a gelling agent is a chemical that turns a liquid into a gel.
• Various gelling agents are commercially available, and the gelling agent used in one embodiment of the present invention includes gelling agent A selected from agar, carrageenan and konnyaku, and locust bean gum, xanthan gum and gellan gum. Contains selected gelling agent B.
• the gelling agent A is for adjusting the hardness of the resulting gel
• the gelling agent B is for adjusting the softness of the resulting gel. Therefore, a relatively hard gelling agent is selected as the gelling agent A
• a relatively soft gelling agent is selected as the gelling agent B.
• the jelly drink according to one aspect of the present invention may contain other known gelling agents in addition to the gelling agent A and the gelling agent B as long as the effects of the present invention are not impaired.
• Gelling agent A used in one aspect of the present invention is composed of 0.3-3.2 g/L agar, 0.3-3.2 g/L carrageenan, and 0.3-3.2 g/L konjac It is one or more selected from the group consisting of As the gelling agent A, one type of gelling agent may be selected from among these, or two or more types of gelling agents may be selected. For example, it may be a combination of agar and carrageenan, agar and konnyaku, carrageenan and konjac, or agar, carrageenan and konjac.
• the agar used in the present invention is not particularly limited, and generally commercially available products can be used.
• the Gel Up series (“Gel Up J-1630”, “Gel Up J-3749” and “Gel Up J-8037” manufactured by San-Eigen FFI Co., Ltd.) is preferred.
• the amount of agar contained in the jelly beverage in one aspect of the present invention is preferably 0.3 to 3.2 g/L, for example 0.3 to 3 g/L, 0.3 to 3.0 g/L, 0.3 to 2.8 g/L, 0.3 to 2.6 g/L.
• the carrageenan used in the present invention is not particularly limited and various types can be used, but kappa ( ⁇ ) carrageenan is preferred.
• the carrageenan used in the jelly beverage of one embodiment of the present invention preferably has a gel strength of 1,000 g/cm 2 or more, 1,100 g/cm 2 or more, or 1,200 g/cm 2 or more.
• the upper limit of the gel strength is not particularly limited, but may be 3,000 g/cm 2 or less, 2,500 g/cm 2 or less, or 2,000 g/cm 2 or less.
• the amount of carrageenan contained in the jelly beverage in one aspect of the present invention is preferably 0.3 to 3.2 g/L, for example 0.3 to 3 g/L, 0.3 to 3.0 g/L, 0.3 to 2.8 g/L, 0.3 to 2.6 g/L.
• the konjac used in the present invention is not particularly limited, and generally commercially available konjac can be used.
• the glucomannan ratio is 50% by weight or more, 60% by weight or more, 70% by weight or more, 80% by weight or more, 50% by weight to 100% by weight, 60% by weight to 98% by weight, 70% by weight to 96% by weight or 80% to 95% by weight of konjac is preferred.
• the amount of konjac contained in the jelly beverage in one aspect of the present invention is preferably 0.3 to 3.2 g/L, for example, 0.3 to 3 g/L, 0.3 to 3.0 g/L, 0.3 to 2.8 g/L, 0.3 to 2.6 g/L.
• the total amount of one or more gelling agents A in the jelly beverage according to one aspect of the present invention is 0.9-6.4 g/L.
• total amount of one or more gelling agents A means that when the jelly beverage of the present invention contains only one gelling agent A (for example, agar ), and when the jelly beverage of the present invention contains two or more gelling agents A, it means the total content of those gelling agents.
• the jelly drink in one aspect of the present invention contains agar and carrageenan as the gelling agent A
• the “total amount of one or more gelling agents A” is the total amount of the agar content and the carrageenan content. means.
• the total amount of one or more gelling agents A in the jelly beverage according to another aspect of the present invention is 0.9-6 g/L, 0.9-6.0 g/L, 0.9-5.5 g/L, 0.9-5 g/L, 0.9- 5.0g/L, 0.9-4.5g/L, 0.9-4g/L, 0.9-4.0g/L, 0.9-3.5g/L, 0.9-3g/L, 0.9-3.0g/L, 0.9-2.5g/L L, 0.9-2.1g/L, 1.2-6g/L, 1.2-6.0g/L, 1.2-5.5g/L, 1.2-5g/L, 1.2-5.0g/L, 1.2-4.5g/L, 1.2 ⁇ 4g/L, 1.2 ⁇ 4.0g/L, 1.2 ⁇ 3.5g/L, 1.2 ⁇ 3g/L, 1.2 ⁇ 3.0g/L, 1.2 ⁇ 2.5g/L, 1.2 ⁇ 2.1g/L, 1.5 ⁇ 6.0g /L, 1.5-5.5g/L, 1.5-5g/
• the jelly drink in one aspect of the present invention may contain two or more gelling agents A.
• the total content of gelling agent A is 1 to 6.4 g/L, 1 to 6.2 g/L, 1 to 6.0 g/L, 1 to 5.8 g/L, 1 to 5.6 g/L, 1 to 5.4g/L, 1-5.2g/L, 1-5g/L, 1.0-5.0g/L, 1.5-6.4g/L, 1.5-6.2g/L, 1.5-6.0g/L, 1.5-5.8g /L, 1.5-5.6g/L, 1.5-5.4g/L, 1.5-5.2g/L, 1.5-5g/L, 2-6.4g/L, 2-6.2g/L, 2-6.0g/L , 2-5.8g/L, 2-5.6g/L, 2-5.4g/L, 2-5.2g/L, 2-5g/L, 2.0-5.0g/L, 2.4-6.4g/L, 2.4 ⁇ 6.2g/L, 2.4 ⁇ 6.0g/L, 2.4 ⁇ 5.8g/L,
• the gelling agent B used in one aspect of the present invention is selected from the group consisting of 0.6-3 g/L locust bean gum, 0.6-3 g/L xanthan gum, and 0.6-3 g/L gellan gum. is one or more As the gelling agent B, one type of gelling agent may be selected from among these, or two or more types of gelling agents may be selected. For example, it may be a combination of locust bean gum and xanthan gum, locust bean gum and gellan gum, xanthan gum and gellan gum, or locust bean gum, xanthan gum and gellan gum.
• the locust bean gum used in the present invention is not particularly limited, and generally commercially available products can be used.
• "GRINDSTED LBG 246" manufactured by DANISCO is preferable.
• the amount of locust bean gum contained in the jelly beverage according to one aspect of the present invention is preferably 0.6 to 3 g/L, such as 0.6 to 3.0 g/L, 0.9 to 3 g/L, 0.9 to 3.0 g/L, 1.
• locust bean gum in the jelly beverage can be calculated from the added amount of raw materials.
• the xanthan gum used in the present invention is not particularly limited, and generally commercially available products can be used.
• "KELTROL ADVANCED PERFORMANCE-F" manufactured by CP Kelco is preferable.
• the amount of xanthan gum contained in the jelly beverage in one aspect of the present invention is preferably 0.6 to 3 g/L, for example, 0.6 to 3.0 g/L, 0.9 to 3 g/L, 0.9 to 3.0 g/L, 1.1 to 3 g/L.
• the gellan gum used in the present invention is not particularly limited, and examples thereof include native gellan gum and deacylated gellan gum. What is generally marketed as gellan gum can be used. For example, "GRINDSTED Gellan Dai 200" manufactured by DANISCO is preferable.
• the amount of gellan gum contained in the jelly beverage in one aspect of the present invention is preferably 0.6 to 3 g/L, such as 0.6 to 3.0 g/L, 0.9 to 3 g/L, 0.9 to 3.0 g/L, 1.1 to 3 g/L.
• the jelly drink in one aspect of the present invention may contain two or more gelling agents B.
• the total content of the gelling agent B is 1-6 g/L, 1.0-6.0 g/L, 1-5.8 g/L, 1-5.6 g/L, 1-5.4 g/L, 1-5.2 g/L, 1-5g/L, 1.0-5.0g/L, 1-4.8g/L, 1-4.6g/L, 1-4.4g/L, 1-4.2g/L, 1-4g/L , 1.0-4.0g/L, 1.4-6g/L, 1.4-6.0g/L, 1.4-5.8g/L, 1.4-5.6g/L, 1.4-5.4g/L, 1.4-5.2g/L, 1.4 ⁇ 5g/L, 1.4 ⁇ 5.0g/L, 1.4 ⁇ 4.8g/L, 1.4 ⁇ 4.6g/L, 1.4 ⁇ 4.4g/L, 1.4 ⁇ 4.2g/L, 1.4 ⁇ 4g/L, 1.4 ⁇ 4.0 g/L, 1.7-6g/L, 1.7-
• a jelly drink in one aspect of the present invention contains potassium citrate and/or calcium citrate as a gelling accelerator.
• the gelling accelerator among salts capable of generating potassium ions and sodium ions, those approved for use as food additives are used.
• potassium chloride, calcium chloride, and the like are widely used, but in one aspect of the present invention, by using potassium citrate, calcium citrate, or potassium citrate and calcium citrate, the texture and throat are improved. Since it is good and has a low chlorine content, corrosion of pipelines in production facilities can be suppressed. It is known that the properties of the resulting gel vary greatly depending on the type of gelling accelerator to be added. By combining with, good texture and throat are realized.
• Potassium citrate used in the jelly beverage in one aspect of the present invention includes monopotassium citrate and tripotassium citrate, and tripotassium citrate is preferable.
• Tricalcium citrate is preferable as the calcium citrate used in the jelly beverage in one aspect of the present invention.
• other gelling accelerators such as potassium phosphate may be contained as long as the properties of the jelly beverage of the present invention are not impaired.
• the content of potassium citrate contained in the jelly beverage in one aspect of the present invention is preferably 0.31-0.78 g/L, 0.35-0.78 g/L, 0.4-0.78 g/L, 0.40-0.78 g/L. , 0.45-0.78g/L, 0.5-0.78g/L, 0.50-0.78g/L, 0.55-0.78g/L, 0.31-0.75g/L, 0.35-0.75g/L, 0.4-0.75g/L, 0.40-0.75g/L, 0.45-0.75g/L, 0.5-0.75g/L, 0.50-0.75g/L, 0.55-0.75g/L, 0.31-0.7g/L, 0.31-0.70g/L, 0.35 ⁇ 0.7g/L, 0.35 ⁇ 0.70g/L, 0.4 ⁇ 0.7g/L, 0.40 ⁇ 0.70g/L, 0.45 ⁇ 0.7g/L, 0.45 ⁇ 0.70g/L, 0.5 ⁇ 0.7g/L, 0.50 ⁇ 0.70g/L, 0.
• the content of calcium citrate contained in the jelly beverage in one aspect of the present invention is preferably 0.1 to 1 g/L, 0.1 to 1.0 g/L, 0.2 to 1.0 g/L, 0.3 to 1.0 g/L, 0.4-1.0g/L, 0.5-1.0g/L, 0.6-1.0g/L, 0.7-1.0g/L, 0.8-1.0g/L, 0.9-1.0g/L, 0.1-0.9g/L, 0.1-0.8g/L, 0.1-0.7g/L, 0.1-0.6g/L, 0.1-0.5g/L, 0.1-0.4g/L, 0.1-0.3g/L, 0.1-0.2g/L, 0.2 It may be ⁇ 0.8g/L, 0.3-0.7g/L or 0.4-0.6g/L.
• the content of calcium citrate in the jelly drink can be calculated from the added amount of raw materials.
• the content of chlorine contained in the jelly beverage in one aspect of the present invention is preferably 0-300 ppm, 0-260 ppm, 0-220 ppm, 0-200 ppm, 0-180 ppm, 0-160 ppm, 0-140 ppm, 0 It may be ⁇ 120ppm, 0-100ppm, 0-80ppm, 0-60ppm or 0-40ppm.
• the amount of chlorine in the jelly drink can be measured by atomic absorption spectroscopy.
• a value calculated from the compounding amount may be used. Since the chlorine content is small, it is possible to reduce the damage caused by corrosion to the pipeline in the manufacturing equipment, so there is an advantage that it can be manufactured in various manufacturing equipment.
• the content of sodium contained in the jelly beverage in one aspect of the present invention is preferably 150 ppm or less, 130 ppm or less, 110 ppm or less, 90 ppm or less, 70 ppm or less, 50 ppm or less, 30 ppm or less, 10 ppm or less, or substantially 0 ppm. There may be.
• the amount of sodium in the jelly drink can be measured by atomic absorption spectroscopy.
• a value calculated from the compounding amount may be used.
• the pH of the jelly beverage in one aspect of the present invention is preferably 3 to 4.8, 3.0 to 4.8, 3.2 to 4.8, 3.4 to 4.8, 3.6 to 4.8, 3.8-4.8, 3.2-4.6, 3.4-4.6, 3.6-4.6, 3.8-4.6, 3.2-4. 4, 3.4-4.4, 3.6-4.4, 3.8-4.4 or 3.8-4.2.
• the jelly drink in one aspect of the present invention may contain fruit juice.
• the fruit juice contained in the jelly drink in one aspect of the present invention is not particularly limited, but examples include orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, blackcurrant, cranberry, blueberry, and guava. , banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit and quince.
• a jelly drink in a preferred embodiment of the present invention contains cassis juice.
• the fruit juice contained in the jelly beverage according to one aspect of the present invention can be straight fruit juice, concentrated fruit juice, or the like, regardless of the production method.
• the concentrated fruit juice may be prepared by either the heat concentration method or the freeze concentration method.
• Fruit juice content is 40% or less, 35% or less, 30% or less, 25% or less, 20% or less, 15% or less, 10% or less, 1-40%, 1-35%, 1-30%, 1- 25%, 1-20%, 1-15%, 1-10%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, 5-15% or 5- It may be 10%.
• the jelly drink in one aspect of the present invention may contain a sweetener.
• Sweeteners may include low intensity sweeteners, high intensity sweeteners or combinations thereof.
• Low-intensity sweeteners include, for example, glucose, sucrose (such as granulated sugar), fructose, maltose, oligosaccharides, fructose-glucose liquid sugar, lactose, psicose, allose, tagatose, xylose and ribose.
• high-intensity sweeteners examples include aspartame, neotame, advantame, sucralose, acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone.
• the jelly beverage in one aspect of the present invention may contain ingredients that can be added to ordinary beverages, in addition to the above ingredients, as long as the effects of the present invention are not impaired.
• ingredients include water, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.
• the form of the jelly drink in one aspect of the present invention is not limited.
• it may be in the form of a container-packed jelly drink sealed in a container such as a can, a bottle, a PET bottle, a pouch, a paper pack, or a plastic container.
• a container such as a can, a bottle, a PET bottle, a pouch, a paper pack, or a plastic container.
• the type is not particularly limited, and ordinary methods such as tumble sterilization, UHT sterilization, and retort sterilization can be used.
• the temperature of the heat sterilization step is not particularly limited, but is, for example, 65 to 130° C., preferably 80 to 120° C., for 1 to 40 minutes. However, sterilization at an appropriate temperature for several seconds, for example, 5 to 30 seconds is not a problem if a sterilization value equivalent to that under the above conditions can be obtained.
• the present invention provides, as another embodiment, a method for producing the jelly beverage of the present invention (hereinafter referred to as "the production method of the present invention").
• A from the group consisting of 0.3 to 3.2 g/L agar, 0.3 to 3.2 g/L carrageenan, and 0.3 to 3.2 g/L konjac
• B 0.6-3 g/L of locust bean gum, 0.6-3 g/L of xanthan gum, and 0.6-3 g/L of gellan gum
• B 0.6-3 g/L of locust bean gum, 0.6-3 g/L of xanthan gum, and 0.6-3 g/L of gellan gum
• C potassium citrate, calcium citrate, or potassium citrate and calcium citrate, wherein the total amount of the one or more gelling agents A is There is no particular limitation as long as a jelly drink with 0.9 to 6.4 g/L can be obtained.
• a production method of one aspect of the present invention includes preparation, heating, and cooling.
• the production method of one embodiment of the present invention includes (A) 0.3 to 3.2 g/L of agar, 0.3 to 3.2 g/L of carrageenan, and 0.3 to 3.2 g/L of (B) 0.6-3 g/L locust bean gum, 0.6-3 g/L xanthan gum, and 0.6-3 g/L of gelling agent A selected from the group consisting of konjac L, one or more gelling agents B selected from the group consisting of gellan gum, (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate, and (D) water, Preparing a mixed liquid in which the total amount of one or more gelling agents A is 0.9 to 6.4 g/L, heating the obtained mixed liquid, and cooling the heated mixed liquid. including.
• the production method of a preferred embodiment of the present invention may include filling and sterilization. Each is described below.
• gelling agent A, gelling agent B, potassium citrate, calcium citrate, or potassium citrate and calcium citrate, water and optionally other optional ingredients are mixed.
• the mixture is selected from the group consisting of (A) 0.3-3.2 g/L agar, 0.3-3.2 g/L carrageenan, and 0.3-3.2 g/L konjac one or more gelling agents A and (B) selected from the group consisting of 0.6-3 g/L locust bean gum, 0.6-3 g/L xanthan gum, and 0.6-3 g/L gellan gum.
• the compounding can be done in commonly used equipment such as tanks. The raw materials may be added simultaneously or sequentially. Alternatively, some ingredients may be premixed and then blended with other ingredients. Stirring or filtering may be performed after preparation.
• the mixture obtained by preparation is preferably heated to 70 to 100°C, more preferably 80 to 100°C.
• the heating time can be appropriately selected, and is, for example, 10 seconds to 10 minutes.
• the preparation is once heated to gel the gelling agent by cooling, which will be described later.
• the container may be filled after heating, and the heating may also serve as a sterilization treatment.
• the heated mixture is cooled to preferably 35° C. or lower, more preferably 30° C. or lower.
• the cooling time can be selected as appropriate, and is, for example, 10 to 60 minutes. This cooling causes the gelling agent to gel, and the jelly beverage according to one aspect of the present invention is obtained.
• the preparation liquid before heating or after heating may be filled in a container and then cooled.
• the sterilization treatment may be performed together with heating as described above, or may be performed separately after heating and filling.
• Sterilization treatments include, for example, tumble sterilization, UHT sterilization and retort sterilization.
• the term “at least” means that the number of specific items may be greater than or equal to the listed number.
• the word “about” means that the subject exists within the range of ⁇ 25%, ⁇ 10%, ⁇ 5%, ⁇ 3%, ⁇ 2% or ⁇ 1% of the numerical value following "about”. means to For example, “about 10” means a range of 7.5 to 12.5.
• Example 1 ⁇ Examples 1-1 to 1-9> First, raw materials shown in Table 1 were put into a homomixer and dispersed at a rotation speed of 3500 rpm to obtain a preparation.
• the raw materials used are as follows: granulated sugar, agar (“GEL UP J-8037” manufactured by San-Ei Gen FFI Co., Ltd.), xanthan gum (“KELTROL ADVANCED PERFORMANCE-F” manufactured by CP Kelco). , fruit juice concentrate, ascorbic acid, tripotassium citrate, flavors and water (RO water (reverse osmosis water)).
• the prepared liquid After heating the prepared liquid to 95 to 97° C., it was filled in a container and sealed. After that, the jelly beverage filled and sealed in the container is tumble sterilized (under conditions where the product temperature is ⁇ 81 ° C and is maintained for 3 minutes or more), left to stand at 35 ° C or less again, and cooled to gel by gelling. A beverage was prepared.
• Table 2 shows the results.
• the results shown in the table are average values of evaluations by three expert panelists.
• the value of "overall evaluation” was determined from the average value of the results obtained for "texture” and "going down the throat".
• Example 2 ⁇ Examples 2-1 to 2-9>
• raw materials shown in Table 3 were put into a homomixer and dispersed at a rotation speed of 3500 rpm to obtain a preparation.
• the same raw materials as in Example 1 were used, except that locust bean gum (manufactured by DANISCO, "GRINDSTED LBG 246") was used instead of xanthan gum.
• locust bean gum manufactured by DANISCO, "GRINDSTED LBG 246
• the prepared liquid was gelled in the same manner as in Example 1 to prepare a jelly drink.
• Example 3 ⁇ Examples 3-1 to 3-16> Raw materials shown in Tables 5-1 and 5-2 were put into a homomixer in the same manner as in Example 1 and dispersed at a rotation speed of 3500 rpm to obtain a preparation.
• gelling agents in addition to agar and xanthan gum, locust bean gum (manufactured by DANISCO, "GRINDSTED LBG 246"), carrageenan (kappa carrageenan (gel strength: 1,200 g/cm 2 or more)), konjac (glucomannan ratio: 88% by weight or more) and gellan gum (manufactured by DANISCO, "GRINDSTED Gellan Dai 200"), the same raw materials as in Example 1 were used. The prepared liquid was gelled in the same manner as in Example 1 to prepare a jelly drink.
• locust bean gum manufactured by DANISCO, "GRINDSTED LBG 246
• carrageenan kappa carrageenan (gel strength: 1,200 g/cm 2 or more)
• konjac glucomannan ratio: 88% by weight or more
• gellan gum manufactured by DANISCO, "GRINDSTED Gellan Dai 200
• Samples of the packaged jelly beverages obtained by the above procedure were adjusted to a product temperature of 5°C several days after production. Each sample was eaten by three expert panelists, and the same criteria as in Example 1 were used to evaluate the "texture” and "go down the throat". The results are shown in Tables 6-1 and 6-2. The results shown in the table are average values of evaluations by three expert panelists. In addition, the value of "overall evaluation” was determined from the average value of the results obtained for "texture" and "going down the throat".
• gelling agent A means “carrageenan”, “agar” and “konnyaku” respectively
• gelling agent B refers to “locust bean gum”, “xanthan gum” and “gellan gum” respectively.
• Example 4 ⁇ Examples 4-1 to 4-9>
• raw materials shown in Table 7 were put into a homomixer and dispersed at a rotation speed of 3500 rpm to obtain a preparation.
• the same raw materials as in Example 1 were used, except that konjac (glucomannan ratio: 88% by weight or more) was used instead of agar.
• the prepared liquid was gelled in the same manner as in Example 1 to prepare a jelly drink.
• Example 5 ⁇ Examples 5-1 to 5-6>
• raw materials shown in Table 9 were put into a homomixer and dispersed at a rotation speed of 3500 rpm to obtain a preparation.
• kappa carrageenan gel strength: 1,200 g/cm 2 or more
• locust bean gum manufactured by DANISCO, "GRINDSTED LBG 246"
• Raw materials were used.
• the prepared liquid was gelled in the same manner as in Example 1 to prepare a jelly drink.
• Samples of the packaged jelly beverages obtained by the above procedure were adjusted to a product temperature of 5°C several days after production. Each sample was eaten by three expert panelists, and the same criteria as in Example 1 were used to evaluate the "texture” and "go down the throat". Table 10 shows the results. The results shown in the table are average values of evaluations by three expert panelists. In addition, the value of "overall evaluation” was determined from the average value of the results obtained for "texture" and "going down the throat".
• Example 6 ⁇ Examples 6-1 to 6-7> The raw materials shown in Table 11 were put into a homomixer in the same manner as in Example 1, and dispersed at a rotation speed of 3500 rpm to obtain a preparation.
• Carrageenan gel strength: 1,200 g/cm 2 or more
• locust bean gum locust bean gum
• the prepared liquid was gelled in the same manner as in Example 1 to prepare a jelly drink.
• Samples of the packaged jelly beverages obtained by the above procedure were adjusted to a product temperature of 5°C several days after production. Each sample was eaten by three expert panelists, and the same criteria as in Example 1 were used to evaluate the "texture” and "go down the throat". The results are shown in Table 12. The results shown in the table are average values of evaluations by three expert panelists. In addition, the value of "overall evaluation” was determined from the average value of the results obtained for "texture" and "going down the throat".

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