JP2707451B2 - Gel drink - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a gel-containing beverage, and more particularly, to an infusate obtained by dissolving LM pectin and calcium salt into a gel having an arbitrary shape containing fats and oils. The present invention relates to a beverage containing a gel which is uniformly dispersed in a gel.

[Conventional technology]

Conventionally, a gel using a gelling agent such as agar, carrageenan or pectin alone or as a mixture, or a beverage containing a gel obtained by the reaction of alginate or LM pectin alone or as a mixture with a polyvalent metal salt has been disclosed as a special drink. 61-23988
And Japanese Patent Application Laid-Open No. 62-205771 are known.

[Problems to be solved by the invention]

However, the former is to disperse the gel uniformly in the infusion by dissolving the agar in the infusion, but when the beverage is placed in a transparent container such as glass, the infusion is turbid or infused. The agar dissolved in the liquid has an undesired problem in appearance, such as adhering to the inner wall of the container, and the agar is unstable to heating under acidic conditions. Have left. In the latter method, the gel is suspended by making the sugar content and the juice rate of the gel and the infusate equal, but there is a problem that sedimentation when left for a long time cannot be prevented.

In view of the above, the present invention solves the above-mentioned problems in the prior art, disperses the gel uniformly in the infusate without sedimentation, and can maintain the state for a long time without impairing the appearance. It is intended to provide a beverage containing a natural gel.

[Means and actions for solving the problem]

The present inventors have conducted intensive studies to solve the above problems, and as a result, it was found that adding fats and oils, preferably powdered fats and oils to the gel and simultaneously dissolving LM pectin and calcium salt in the infusion solution, Dispersed evenly in the liquid, solved all appearance problems, and found that it is effective for making gel drinks that can withstand long-term storage,
The present invention has been completed.

The gel according to the present invention comprises a gelling agent, water, sugars, gums, coloring agents, etc. as set forth in claim 2, and when these mixtures are in a sol-like stage, 100 parts of the gel is oil-fat. Preferably, 1.0 to 5.0 parts of a powdered fat is contained as a fat and then gelled by a conventional method. The infusion solution is composed of water, sugars, fruit juice, organic acids and salts thereof, coloring agents, flavors, sake, etc., and 0.03-0.20 parts of LM pectin and 0.002-0.045 parts of calcium salt as calcium per 100 parts of the infusion solution. Equivalent amounts of both are dissolved. The gel-containing beverage according to the present invention is obtained by simultaneously using the gel obtained by the above method and an infusion solution.

In general, it is considered that the floating and sinking of the gel in the injection liquid largely depends on the specific gravity of the gel and the injection liquid. To prepare the specific gravity of ordinary gels and infusates, a simple method is to use their soluble solids (refractometer readings in general terms,
Or simply called a reading). However, in this method, the specific gravity of the gel and the infusion solution become equal over time and within a short period of time, and the specific gravity of the gel having an insoluble portion having a higher density than the infusion solution is larger than the specific gravity of the infusion solution. As a result, the gel sediments. Therefore, when we tried to adjust the specific gravity of the gel by adding fats and oils to the gel, it was possible to disperse the gel evenly in the infusion even if the readings of the gel and the infusion were equal. I knew it was. However, with this method alone, there is a problem that the dispersion state of the gel in the injection liquid is easily broken when the temperature of the product is greatly changed. Therefore, as a result of further study, the gel was filled with fats and oils, and at the same time, by dissolving an appropriate amount of LM pectin and calcium salt in the infusate, the gel was applied to the entire infusate without making the infusate viscous even at refrigeration or at room temperature. Have been found to be uniformly dispersed, resistant to heating under acidic conditions, and stable even after long-term storage. The amount of the fat added to the gel in the present invention is 1.0 to 5.0 parts per 100 parts of the gel. If the amount is less than 1.0 part, the gel tends to settle and the original purpose of uniform dispersion of the gel is not achieved, and if it is more than 5.0 parts, the texture and flavor of the gel are impaired. I hate it. Also infusion 10
The amount of LM pectin and calcium salt added to 0 parts
The pectin is used in an amount of 0.03 to 0.20 parts and the calcium salt is used in an amount of 0.002 to 0.045 parts as calcium. However, outside of this range, the dispersion state of the gel becomes unstable due to the change in product temperature,
Alternatively, the infusion may become cloudy, become viscous, taste calcium-derived, or the like, making it impossible to achieve the purpose of uniform dispersion of the original gel or the purpose of a soft drink. In the present invention, it was dissolved in the injection solution.
The effect on the gel in which LM pectin and calcium salt are dispersed is due to the physical effect of gelation of LM pectin and calcium salt because the viscosity of the infusate is low and suitable for beverages. It is thought that it is not, but the details are unknown. The fat added to the gel has the effect of suppressing the sedimentation of the gel, which is presumably because the fat or oil reduces the specific gravity of the insoluble portion of the gel.

〔Example〕

 Next, examples of the present invention will be described.

Example 1. Drink with agar gel (blended with gel) Powdered agar 1.00% sugar 9.00% powdered fat 3.80% water 86.00% 100.00% (powdered fat contains 70% fat) (blended liquid) sugar 11.50% LM pectin 0.12% Calcium chloride (dihydrate) 0.08% Citric salt 0.47% Sodium citrate 0.22% 1/5 concentrated orange juice 1.00% Colorant 0.02% Flavor 0.07% Water 84.72% 100.00% Crystallized Genupectin LM84AS) After cooling and solidifying the agar solution heated and dissolved in the above formulation, cut into 5 mm squares, and mix 40 g of this agar gel and 150 g of the injection solution with 20 g
Put in a 0ml bottle, seal, heat sterilize (80 ℃, 30 minutes),
The product was cooled. The resulting product was a refreshing beverage in which the agar gel was evenly dispersed in the infusion. Even when the gel was stored for 6 months, the dispersion state of the gel was as good at refrigeration and at room temperature as it was immediately after production.

Example 2 Alginate Gel Drink (Containing Gel) Sodium alginate 0.80% Sugar 11.00% Powdered fat 4.00% Xanthan gum 0.30% Water 83.90% 100.00% (Powdered fat contains 70% fat and oil) Solution prepared by the above formulation Was added dropwise to a 1% calcium chloride solution to obtain a granular gel having a diameter of 7 to 8 mm.

(Ingredient mixture) Sugar 11.00% LM pectin 0.10% Calcium chloride (dihydrate) 0.12% Citric acid 0.50% Sodium citrate 0.20% Coloring agent 0.05% Fragrance 0.10% Water 87.95% 100.00% (LM pectin is (Tricrystalline Genupectin LM102AS) 40 g of the above granular gel and 150 g of the injection solution were put into a 200 ml bottle, sealed, heat sterilized (80 ° C, 30 minutes), and cooled to obtain a product. The obtained product was a refreshing beverage in which the gel was uniformly dispersed in the infusate as in Example 1. Even when the gel was stored for 6 months, the dispersion state of the gel was as good as at the time of production even at refrigeration and at room temperature.

〔The invention's effect〕

As described above, according to the present invention, there is provided a beverage in which the gel is uniformly dispersed throughout the infusion, and the infusion is clear, withstands long-term storage, and is stable to heating under acidic conditions. can do. Further gel into the desired shape,
If it is molded, colored or flavored into colors or flavors, and put into a transparent container to make the product, it is a new drink that has a great effect on consumers' vision and gives consumers the pleasure of drinking, eating, and watching be able to.

Claims (2)

(57) [Claims] 1. A beverage containing a gel having an arbitrary shape, wherein fat and oil are added to the gel, LM pectin and calcium salt are dissolved in the infusion solution, and the amount of fat and oil added to 100 parts of the gel is 1.0 to 5.0 parts, A gel-containing beverage characterized in that the amount of LM pectin added to 100 parts of the infusion is 0.03 to 0.20 parts and the amount of calcium salt added to 100 parts of the infusion is equivalent to 0.002 to 0.045 parts equivalent of calcium. 2. A gel wherein the gel is formed by using a gelling agent such as agar, carrageenan or pectin alone or in a mixture, or by utilizing the reaction of alginate or LM pectin alone or in a mixture with a polyvalent metal salt. The gel-containing beverage according to claim 1, wherein the gel-containing beverage is provided.