JP6948901B2 - Jelly drinks, methods for producing jelly drinks, and methods for improving the separability of jelly drinks. - Google Patents

Description

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

In recent years, consumer tastes for food and drink have diversified, and various types of products are being developed to satisfy these diversified consumer tastes. As for the type of jelly drink in which the packaged jelly is shaken and drunk, various jelly drinks have been proposed from various viewpoints such as nutritional functionality and physical properties as well as taste preference.
Then, for example, the following techniques have been proposed for this jelly beverage.

Patent Document 1 describes a method for producing a jelly food in which a mousse layer and a jelly layer are separated into two layers in a container, and is a cream and a jelly liquid in which fats and oils are the main components and emulsion stability is maintained by proteins and emulsifiers. Disclosed is a method for producing a two-layer jelly food, which comprises filling a container with a single liquid mixed with and diminishing the emulsifying effect of the protein / emulsifier and separating the mousse layer and the jelly layer by a difference in specific gravity. Has been done.

Further, Patent Document 2 contains a jelly substrate composed of a gelling agent and other additives, and a creamy oil-in-water emulsified fat composed of fats and oils, emulsifiers, proteins and other additives, and heats the jelly substrate. After being dissolved, the creamy oil-in-water emulsified fat was mixed, and the cream layer was separated into an upper layer and then solidified. The emulsifiers were sucrose fatty acid ester and polyglycerin fatty acid ester. Of these, one or both, or one or both of these to which organic acid monoglyceride is added is used, and the creamy oil-in-water emulsified fat containing the emulsifier is mixed with the jelly substrate, and then the oil is separated. A layered jelly is disclosed, which is characterized in that it is present above the jelly layer in a state of 40% or less of the total volume of the layered jelly as a cream layer in the range not specified.

Japanese Unexamined Patent Publication No. 7-289176 Japanese Unexamined Patent Publication No. 8-242786

Although the technique according to Patent Document 1 and the technique according to Patent Document 2 are divided into two layers, a mousse layer (cream layer) and a jelly layer, they are generally gel-like. Therefore, when the mousse layer and the jelly layer are mixed and eaten, consumers can feel the different flavors of the mousse layer and the jelly layer, but the texture of each layer is a gel-like texture. Therefore, there is no change in texture.

In the process of advancing the development of a jelly beverage having a liquid portion and a jelly portion (gel-like) having different textures by filling with one liquid, the present inventor clearly separates the liquid portion and the jelly portion of the jelly beverage. Turned out to be difficult.
For example, although it was manufactured in anticipation of a jelly beverage having a white liquid part and a dark jelly part, the liquid part and the jelly part were not clearly separated, and the color tone of the liquid part and the jelly part was not clearly separated. A situation occurs in which it is difficult for a clear difference to appear.

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

The problem can be solved by the following means.
(1) A jelly beverage containing a liquid part and a gel-like jelly part, and containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified fat.
(2) The jelly beverage according to 1 above, wherein the magnesium content is 0.03 to 0.5 g / L.
(3) The jelly beverage according to 1 or 2 above, wherein the content of the liquid portion is 8.5% by mass or more.
(4) A method for producing a jelly beverage containing a liquid portion and a gel-like jelly portion, which comprises a preparation step of mixing raw materials containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified fat and oil to prepare a preparation solution. , A method for producing a jelly beverage, which comprises a filling step of filling a container with the preparation liquid and a heat sterilization step of heat sterilizing the preparation liquid filled in the container.
(5) The method for producing a jelly beverage according to 4 above, wherein the preparation liquid is filled in the container at 50 to 85 ° C. in the filling step.
(6) A method for improving the separability of a jelly beverage that clearly separates the liquid portion and the gel-like jelly portion of the jelly beverage by mixing raw materials containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified fat. A method for improving the separability of a jelly beverage, in which a preparation liquid is prepared, the preparation liquid is filled in a container, and then the preparation liquid filled in the container is heat-sterilized.

The jelly beverage according to the present invention can be appropriately separated into a liquid portion and a gel-like jelly portion by containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified fat.

In the method for producing a jelly beverage according to the present invention, a preparation solution is prepared by mixing raw materials containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified oil and fat. Appropriately separated jelly beverages can be produced.
Further, since the method for producing a jelly beverage according to the present invention is a so-called one-component filling method, not only the production process can be shortened, but also a treatment for gelling is required before the preparation solution is filled in the container. Therefore, there is no need for maintenance of the manufacturing equipment due to the gelled preparation liquid adhering to the piping or the like of the manufacturing equipment, and the manufacturing suitability is very excellent.

The method for improving the separability of a jelly beverage according to the present invention improves the separability of a jelly beverage because a preparation solution is prepared by mixing raw materials containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified oil and fat. be able to.

It is a flowchart explaining the content of the manufacturing method of the jelly beverage which concerns on embodiment of this invention.

Hereinafter, a mode for carrying out the jelly beverage, the method for producing the jelly beverage, and the method for improving the separability of the jelly beverage according to the present invention (the present embodiment) will be described.

[Jelly drink]
The jelly beverage according to the present embodiment contains a liquid part and a gel-like jelly part, and contains locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified oil and fat.

(Gelling agent: locust bean gum, carrageenan, xanthan gum)
The jelly beverage according to the present embodiment contains three types of gelling agents: locust bean gum, carrageenan, and xanthan gum.
As a result of conducting experiments using a large number of gelling agents, the present inventor appropriately separates the jelly beverage into a liquid part and a gel-like jelly part when these three combinations of gelling agents are used. I found out what I could do. Specifically, when these three combinations of gelling agents are used, a mixed solution in which a raw material containing the gelling agent is prepared (prepared at 50 ° C. or lower, preferably 40 ° C. or lower, more preferably 30 ° C. or lower) is prepared. Just by filling the container, sterilizing by heating, and cooling, surprisingly, the liquid part is preferably separated from the gel-like jelly part, so that it has two states, liquid and gel. .. That is, the jelly beverage according to the present embodiment can be produced not only by the so-called one-liquid filling method (a method using one type of mixed liquid instead of a plurality of liquids), but also separately heat-treated before filling the container with the mixed liquid. There is no need for a process such as gelling. As a result, the jelly beverage according to the present embodiment not only shortens the manufacturing process, but also does not require maintenance of the manufacturing equipment due to the gelled preparation liquid adhering to the piping or the like of the manufacturing equipment, and is suitable for manufacturing. It can be said that it is a very excellent beverage.

By using the locust bean gum in combination with the other two gelling agents, as described above, the liquid part and the gel-like jelly part are appropriately separated, and the hardness of the jelly part is affected.

The content of locust bean gum is preferably 0.50 g / L or more, more preferably 0.55 g / L or more, further preferably 0.60 g / L or more, and particularly preferably 0.65 g / L or more. When the content of the locust bean gum is a predetermined amount or more, the liquid part and the jelly part can be separated more appropriately, and the jelly part can be made into a harder state.
The content of locust bean gum is preferably 3.00 g / L or less, more preferably 2.50 g / L or less, further preferably 1.00 g / L or less, and particularly preferably 0.90 g / L or less. This is because when the content of locust bean gum exceeds a predetermined amount, it becomes hard and the two layers cannot be separated.

When carrageenan is used in combination with the other two gelling agents, it appropriately separates the liquid part and the gel-like jelly part and affects the hardness of the jelly part. The carrageenan may be any kind of κ-carrageenan, ι-carrageenan, and λ-carrageenan, but κ-carrageenan is preferable from the viewpoint of ensuring the strength of the jelly portion.

The content of carrageenan is preferably 0.10 g / L or more, more preferably 0.20 g / L or more, further preferably 0.30 g / L or more, and particularly preferably 0.35 g / L or more. When the content of carrageenan is a predetermined amount or more, the liquid part and the jelly part can be separated more appropriately, and the jelly part can be made into a harder state.
The content of carrageenan is preferably 0.75 g / L or less, more preferably 0.60 g / L or less, further preferably 0.55 g / L or less, and particularly preferably 0.50 g / L or less. This is because when the content of carrageenan exceeds a predetermined amount, it becomes hard and the two layers cannot be separated.

When used in combination with the other two gelling agents, xanthan gum appropriately separates the liquid part from the gel-like jelly part and affects the water separation rate (the ratio of the liquid part to the jelly beverage). ..

The content of xanthan gum is preferably 0.10 g / L or more, more preferably 0.20 g / L or more, further preferably 0.25 g / L or more, and particularly preferably 0.30 g / L or more. When the content of xanthan gum is a predetermined amount or more, the liquid part and the jelly part can be separated more appropriately, and a situation where the water separation rate is too high can be avoided.
The content of xanthan gum is preferably 0.75 g / L or less, more preferably 0.60 g / L or less, further preferably 0.50 g / L or less, and particularly preferably 0.45 g / L or less. When the content of xanthan gum is not more than a predetermined amount, it is possible to avoid a situation where the water separation rate is too high.

Although the total content of the three types of gelling agents, locust bean gum, carrageenan, and xanthan gum, is not particularly limited, the liquid part and the gel-like jelly part are separated more clearly, and the texture is more excellent. From the viewpoint of (the jelly portion has a firm texture), 0.70 g / L or more is preferable, 1.00 g / L or more is more preferable, and 1.30 g / L or more is further preferable. Further, the total content of the three types of locust bean gum, carrageenan, and xanthan gum is preferably 4.50 g / L or less, more preferably 4.00 g / L or less, from the viewpoint that it becomes hard and does not separate into two layers. More preferably .00 g / L or less.

(Liquid part)
The liquid part is a part of the jelly beverage that has not been gelled by the above-mentioned gelling agent, in other words, a part that has separated water from the gelled jelly part, and mainly contains emulsified fats and oils that have not gelled. Consists of. The gel-like jelly part also contains fats and oils derived from emulsified fats and oils, and not all of the fats and oils are contained in the liquid part, but the emulsified fats and oils are contained in the liquid part as much as possible. Is preferable.
The ratio of the liquid part (ratio to the whole jelly beverage: content, also referred to as water separation rate) is preferably 3% by mass or more, more preferably 8.5% by mass or more, further preferably 10% by mass or more, and 11% by mass. The above is particularly preferable. When the ratio of the liquid portion is equal to or more than a predetermined ratio, the consumer can sufficiently feel not only the gel-like portion but also the liquid portion.
The proportion of the liquid portion is preferably 35% by mass or less, more preferably 30% by mass or less, further preferably 25% by mass or less, and particularly preferably 20% by mass or less. When the ratio of the liquid portion is not more than a predetermined ratio, it is possible to prevent the liquid portion from becoming too large and becoming an unfavorable state as a jelly beverage.
In the jelly beverage according to the present invention, the liquid portion containing fats and oils plays a role like a liquid cream in coffee jelly, for example.

(Emulsified fats and oils)
The emulsified oil and fat is an oil and fat emulsified by an emulsifier, and emulsified vegetable oil and fat (vegetable emulsified oil and fat) and emulsified animal oil and fat (animal emulsified oil and fat) can be used. When the emulsified fat and oil is contained in the jelly beverage, the fat and oil content is appropriately separated from the jelly portion as a liquid portion, and the liquid portion and the jelly portion are maintained in a separated state for a long time, which is excellent in stability over time.
The emulsified vegetable oil is an emulsified product of a plant-derived oil, and examples thereof include rapeseed oil emulsified oil, rice oil emulsified oil, soybean oil emulsified oil, safflower oil emulsified oil, and sunflower oil emulsified oil.
The emulsified animal fats and oils are those obtained by emulsifying animal-derived fats and oils, and examples thereof include butter, fresh cream, and lard that have been emulsified with an emulsifier in advance.
Comparing the emulsified vegetable fats and oils with the emulsified animal fats and oils, the jelly drinks using the emulsified vegetable fats and oils tend to have more liquid parts, so both can be selected according to the needs for the jelly drinks. ..

The content of the emulsified fat and oil in the entire jelly beverage is not particularly limited, but for example, the content of the emulsified fat and oil (fat and oil content 50%) is 10 to 60 g / L, preferably 12 to 45 g / L, and more preferably. Is 15-40 g / L. The content of the fat and oil contained as the emulsified fat and oil in the entire jelly beverage is 5 to 30 g / L, preferably 6 to 22.5 g / L, and more preferably 7.5 to 20 g / L.

The emulsifier of the emulsified fat is not particularly limited, but it is preferable that the amount of the emulsifier derived from milk protein used is small. This is because if the amount of the emulsifier derived from milk protein is large, it is difficult for the fat and oil to be separated from the jelly part as a liquid part, and the jelly part contains a large amount of fat and oil.
However, the use of emulsifiers derived from milk protein is not excluded.

(Gel-like jelly part)
The gel-like jelly part is a gel-like (solid or semi-solid) part of the jelly beverage that is gelled by the above-mentioned gelling agent.
The gel-like jelly part includes, for example, coffee, matcha, tea, banana-flavored beverage, apricot-flavored beverage, strawberry-flavored beverage (fruit-flavored beverage), cheese-flavored beverage, juice powder-flavored beverage (small soybean juice), and tomato-flavored beverage (tomato-flavored beverage). Beverages with various flavors such as vegetable-flavored beverages) and soups are gelled.
The content of the jelly portion is an amount excluding the liquid portion described above and the solid substance (ingredient) described later, and is not particularly limited.

(magnesium)
Magnesium separates (separates) the liquid part from the gel-like jelly part more clearly, and makes many emulsified fats and oils the liquid part on the water separation side, so that the color tone of the liquid part and the jelly part (abbreviation of liquid part). It is a substance that can greatly enhance the contrast between white and a color other than white in the jelly part, and is a substance that plays a role of assisting gelation by a gelling agent (gelling aid).
In addition, for magnesium, after preparing a formulation by mixing raw materials, even if the formulation is subjected to a thermal load (a predetermined heating load before filling the container, etc.), the formulation is heated before the container. Even if a mechanical load (pressure load by a pump during line production, etc.) is applied to the preparation until it is filled in, the liquid part and the jelly part of the finally obtained jelly beverage are clearly separated. be able to. That is, magnesium improves resistance to temperature and mechanical loads in the state of the preparation, and as a result, a desired jelly beverage in which the liquid part and the jelly part are clearly separated can be obtained.

The magnesium content is preferably 0.03 g / L or more, more preferably 0.05 g / L or more, and even more preferably 0.1 g / L or more. When the magnesium content is a predetermined amount or more, the difference in color tone between the liquid part and the jelly part can be further strengthened, and the resistance of the preparation liquid to the temperature load and the mechanical load can be improved. ..
The magnesium content is preferably 0.5 g / L or less, preferably 0.4 g / L, from the viewpoint that the above-mentioned effects are saturated and the flavor is not suitable (the astringent taste becomes stronger). The following is more preferable.

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

(PH)
The pH of the jelly beverage according to the present embodiment is preferably 5.0 or higher, more preferably 5.5 or higher, and even more preferably 6.0 or higher.
When the pH of the jelly beverage is equal to or higher than a predetermined value, it is possible to avoid a situation in which the jelly portion is too soft or does not harden.
The upper limit of the pH of the jelly beverage according to the present embodiment is not particularly limited, but is, for example, 7.5.
The pH value of this jelly beverage refers to the pH in the product, and more specifically, it is the pH in a state after shaking the jelly beverage to mix the liquid part and the gel-like jelly part. Then, the pH value can be measured with a commercially available pH measuring device.

(temperature)
The jelly beverage according to the present embodiment is preferably treated as a product that is stored and stored at room temperature because the jelly portion may melt if the temperature continues to be high. In other words, it is not a hot product. It is preferable to treat it as a cold product.

(alcohol)
The jelly beverage according to this embodiment may contain alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw material, etc. as long as the desired effect of the present invention is not impaired, but it should be distilled liquor or brewed liquor. Is preferable. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, and rum, alcohol for raw materials, and the like, and one or a combination of two or more of these can be used. As the brewed liquor, for example, beer, low-malt beer, fruit liquor, sweet fruit liquor, sake and the like can be used alone or in combination of two or more. In addition, soaked liquor in which fruits and the like are soaked in the various liquors described above may be used.
In this specification, alcohol means ethanol unless otherwise specified.

(others)
As described above, the jelly beverage according to the present embodiment contains, for example, coffee, matcha, tea, banana-flavored beverage, apricot-flavored beverage, and strawberry-flavored beverage (as a raw material constituting the jelly portion (and a part of the liquid portion)). If various beverages such as fruit-flavored beverages), cheese-flavored beverages, juice powder-flavored beverages (small soybean juice), tomato-flavored beverages (vegetable-flavored beverages), soups, etc. (or general ingredients / raw materials for various beverages) are included. good.
Further, as described above, the jelly beverage according to the present embodiment contains a jelly portion obtained by gelling a beverage exhibiting various flavors (flavors), but a solid substance (ingredient) suitable for the flavor of the jelly portion is used. It may be contained as appropriate. For example, when a matcha or soup powder-flavored beverage is gelled as a jelly part, it may contain shiratama, shiratama konjac, azuki beans, etc., and when a fruit-flavored beverage or a vegetable-flavored beverage is gelled as a jelly part, Fruit pieces and vegetable pieces may be contained.

In addition, the jelly beverage according to the present embodiment contains sweeteners, high-sweetness sweeteners, antioxidants, flavors, acidulants, salts, and dietary fibers that are usually blended as beverages as long as the desired effects of the present invention are not impaired. , Antifoaming agents, colorants and the like (hereinafter, appropriately referred to as "additives") can also be added. As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-sweetness sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monerin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, etc. DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate, phosphoric acid Etc. can be used. As the salts, for example, 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, polydextrose, guar gum decomposition product and the like can be used. As the defoaming agent, an emulsifier, a silicon-based defoaming agent, a liquid oil or the like can be used. As the colorant, for example, caramel color, anthocyanin, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used.
Then, as each of the above-mentioned raw materials, those generally available on the market can be used.

[Containered jelly drink]
The jelly beverage according to the present embodiment can be provided in various containers. By filling various containers with jelly beverages, deterioration of quality due to long-term storage can be suitably prevented.
The container may be a container that can be sealed, and a metal (aluminum, steel, etc.) so-called can container, barrel container, glass container, pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

[Manufacturing method of jelly drink]
Next, a method for producing the jelly beverage according to the present embodiment will be described.
The method for producing a jelly beverage according to the present embodiment includes a preparation step S1, a filling step S2, and a heat sterilization step S3.

In the preparation step S1, various beverages such as coffee (or raw materials for various beverages), water, gelling agents, oil and fat raw materials such as emulsified oils and fats, magnesium sources, alcohol, and heavy saw for preparing pH are placed in the mixing tank. Additives and the like are added as appropriate to produce a mixed solution.
In the preparation step S1, the liquid part and the jelly part are more appropriately separated when the magnesium source is mixed separately and last than when mixed with other raw materials. 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 preparation solution prepared in the preparation step S1.
In this preparation step S1, each raw material may be mixed and prepared so as to have an amount within the above-mentioned predetermined range.

In the filling step S2, the preparation liquid obtained in the preparation step S1 is filled in a container.
The filling method in the filling step S2 can be performed by a known method such as hot pack filling or aseptic filling, but a method of heating the preparation solution to 50 to 85 ° C. and then filling the container is preferable, and 60 to 60 to 85 ° C. is more preferable, and 60 to 70 ° C. is further preferable.
When the heating temperature of the preparation liquid at the time of filling is 50 ° C. or higher, the residual oxygen in the preparation liquid can be appropriately degassed, and it is suitable for a filling method in which the container is negatively filled after heating the preparation liquid. It can also be applied to. Further, since the heating temperature of the preparation liquid at the time of filling is 85 ° C. or lower, gelation of the preparation liquid can be prevented, so that maintenance of the manufacturing equipment due to adhesion of the preparation liquid to the piping of the production equipment is unnecessary. It becomes.
Since the jelly beverage according to the present embodiment has excellent resistance to a temperature load in the state of the prepared liquid, it is preferable to apply this method of filling at 50 to 85 ° C.
Further, in this filling step S2, homogenization may or may not be performed, but it is preferable not to perform homogenization from the viewpoint of gel strength.

In the heat sterilization step S3, the preparation liquid filled in the container is heat sterilized (for example, retort sterilization). Regarding the heating temperature, for example, sterilization with F0 = 4 or more (for example, about 35) may be used, and the temperature may be 110 ° C. or higher. The heating temperature is preferably 121 to 125 ° C., and the heating time may be, for example, 10 to 30 minutes.
The heat treatment in the heat sterilization step S3 dissolves the gelling agent in the formulation. Then, after the heat sterilization step S3, in the process of lowering the temperature of the preparation liquid filled in the container, the liquid portion and the gel-like jelly portion are separated.
In the jelly beverage produced in this manner, a gel-like jelly portion is formed on the lower side inside the container, and a liquid portion is formed on the upper side of the jelly portion. Therefore, the consumer can crush the jelly portion to a desired size by shaking the container appropriately before consuming the jelly beverage.

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

[Method of improving the separability of jelly drinks]
Next, a method for improving the separability of the jelly beverage according to the present embodiment will be described.
The method for improving the separability of the jelly beverage according to the present embodiment is a method for clearly separating the liquid portion and the gel-like jelly portion of the jelly beverage, and includes locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified oil and fat. The raw materials are mixed to prepare a preparation liquid, the preparation liquid is filled in a container, and then the preparation liquid filled in the container is heat-sterilized.
Each treatment in the method for improving the separability of the jelly beverage according to the present embodiment is the same as the content described in the above-mentioned "method for producing the jelly beverage", and the content and the like of each component are described in the above-mentioned "jelly". It is the same as the content explained in "Beverage".

As described above, the jelly beverage (method for producing the jelly beverage, method for improving the separability of the jelly beverage) according to the present embodiment contains locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified fat and oil. And the gel-like jelly part will be clearly separated. Specifically, the difference in color tone between the liquid part and the jelly part of the jelly beverage can be made stronger.
Further, in the jelly beverage (method for producing a jelly beverage, method for improving the separability of a jelly beverage) according to the present embodiment, after the raw materials are mixed to prepare a preparation liquid, the preparation liquid is heated until it is filled in a container. The liquid part and the jelly part of the jelly beverage can be clearly separated even if the preparation liquid is subjected to a thermal load or a mechanical load during the period.

In addition, the jelly beverage (method for producing the jelly beverage, method for improving the separability of the jelly beverage) according to the present embodiment is a jelly beverage that requires the work of shaking before the consumer drinks (the jelly part is shaken for drinking). It is suitable for beverages in a suitable state), and the size of the jelly portion can be adjusted by the consumer as appropriate. Then, by this shaking work, the jelly portion can be made into a non-uniform shape and size, and the liquid cream is entangled with the jelly portion. As a result, the liquid part (liquid cream) and the jelly part are tightly entangled with each other as compared with the conventional mousse-like cream that is simply placed on the jelly part, which is very suitable as a jelly drink. It becomes. In addition, the liquid part (liquid cream) and the jelly part do not mix until the consumer shakes them, but they mix by the consumer shaking, so it is as if the consumer drinks the jelly drink. A novel look and authenticity like a liquid cream can be produced in a packaged jelly drink.

Further, the method for producing a jelly beverage according to the present embodiment is a so-called one-liquid filling method, and does not require a step of gelling the preparation liquid before filling the container. As a result, the method for producing a jelly beverage according to the present embodiment not only shortens the production process, but also does not require maintenance of the production apparatus due to the gelled preparation liquid adhering to the piping or the like of the production apparatus. , Very excellent in manufacturing suitability.

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

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

(Preparation of sample)
Instant coffee (powder), granulated sugar, emulsified vegetable fat (rapeseed oil emulsified fat, fat content about 50%), locust bean gum, κ-carrageenan, xanthan gum, emulsifier so that the content is as shown in the table below. , Heavy saw and water were mixed, and finally, magnesium sulfate (magnesium sulfate 1 g, magnesium 0.099 g) or calcium lactate (calcium lactate 1 g, calcium 0.13 g) was mixed to prepare a sample solution. .. Up to this point, preparation was performed by cold preparation (50 ° C. or lower).
Then, the sample liquid was heated to the temperature shown in the table, filled in a container (wide-mouthed can), and then the container was sterilized by heating at 123 ° C. for 20 minutes. At the time of filling, homogenization was not performed.
Then, after cooling to room temperature, the container was shaken several times to transfer the sample liquid in the container to a transparent cup.

(contents of the test)
(Water separation rate)
After measuring the content (mass) of each sample, only the liquid was collected from each sample, and the amount of water separation (mass of the liquid part) was measured. Then, the water separation rate (= water separation amount / content volume × 100) of each sample was calculated.

The table shows the specifications of each sample and the results of each evaluation.
In the table, "preparation Bx" is a Bx value measured by a sugar content meter (RX-5000: manufactured by ATAGO) for a sample in a state after cold preparation, and "preparation pH" is a sample after cold preparation. It is a pH value measured by a pH measuring device (HM-30G: manufactured by Toa TKK Co., Ltd.) in the state sample.
In addition, "post-sterilization Bx" in the table refers to a sample in a state after heat sterilization, shaking a gelled jelly beverage at room temperature to mix the liquid part and the jelly part, and measuring with the above-mentioned sugar content meter. The Bx value, "Bx after sterilization (jelly part)" is the Bx value of the jelly part, and "Bx value after sterilization (liquid part)" is the Bx value of the liquid part.
The "pH after sterilization" is the pH value measured by the above-mentioned pH measuring device for a sample in a state after heat sterilization, shaking a gelled jelly beverage at room temperature to mix the liquid part and the jelly part. Is.
Then, "-" in the table indicates that the measurement has not been performed or the evaluation has not been performed.

(Examination of results)
It was confirmed that the water separation rate of the calcium-containing samples 1-1 to 1-4 was significantly reduced from 14% to 8% when the sample liquid was heated during filling. On the other hand, in the samples 1-5 to 1-8 containing magnesium, a significant decrease in the water separation rate could not be confirmed even if the sample liquid was heated at the time of filling.
From the above, it was confirmed that the jelly beverage containing magnesium as a raw material has resistance to a temperature load in the state of the sample liquid (formulation liquid).

[Example 2]
Next, in Example 2, the influence of the mechanical load until the preparation liquid is filled in the container on each evaluation is confirmed.

(Preparation of sample)
Instant coffee (powder), granulated sugar, emulsified vegetable fat (rapeseed oil emulsified fat, fat content about 50%), locust bean gum, κ-carrageenan, xanthan gum, emulsifier so that the content is as shown in the table below. , Heavy saw and water were mixed, and finally, magnesium sulfate (magnesium sulfate 1 g, magnesium 0.099 g) or calcium lactate (calcium lactate 1 g, calcium 0.13 g) was mixed to prepare a sample solution. .. Up to this point, preparation was performed by cold preparation (50 ° C. or lower).
Then, the sample liquid is heated to the temperature shown in the table, and the circulation hose (about 2 m, inner diameter of the pipe 15 mm) is used by the cascade (centrifugal) pump (manufactured by Aichi Kogyo Co., Ltd., MC-32S4, diameter 32 mm) as many times as shown in the table. Was circulated at a flow rate of about 6 L / min, filled in a container (wide-mouthed can), and then sterilized by heating at 123 ° C. for 20 minutes. At the time of filling, homogenization was not performed.
Then, after cooling to room temperature, the container was shaken several times to transfer the sample liquid in the container to a transparent cup.

(contents of the test)
In addition to the same test for "water separation rate" as in Example 1, the following tests were also performed.

(sensory evaluation)
For each sample, five trained professional panels evaluate each of the "two-layer separation,""texture," and "color tone" on a four-point scale according to the following evaluation criteria, and each final evaluation is made. The panel discussed and decided.
The two-layer separation and color tone were visually evaluated, and the texture was evaluated by drinking.

(Two-layer separation: evaluation criteria)
⊚: Very clearly separated into two layers (liquid part and gel-like jelly part).
◯: Clearly separated into two layers.
Δ: It was separated into two layers, but it was not so clear.
X: Not separated into two layers.

(Texture: Evaluation criteria)
⊚: The gel-like jelly part was hard, and a very firm gel-like texture was felt.
◯: The gel-like jelly part was not too soft, and a firm gel-like texture was felt.
Δ: Although the gel-like jelly part was soft, a gel-like texture was felt.
X: No gel-like texture was felt, or the whole became gel-like.

(Color tone: Evaluation criteria)
⊚: The color contrast between the liquid part and the jelly part was very clear.
◯: The color contrast between the liquid part and the jelly part was clear.
Δ: The color contrast between the liquid part and the jelly part was not very clear.
X: There was no color contrast between the liquid part and the jelly part.

(Check the color of the liquid part)
The liquid part of each sample is put into a cylindrical cell with a diameter of 35 mm, and L is measured by transparent object color measurement (measurement according to the instruction manual of ZE6000) using a spectrophotometer (manufactured by ZE6000 Nippon Denshoku Industries Co., Ltd.). ^{The *} value, a ^* value, b ^* value, and YI value were obtained.
The L ^* value indicates the brightness, and the larger the value, the brighter the image. The a ^* value and b ^* value indicate the chromaticity (hue and saturation) and the color direction, respectively. A ^* indicates the red direction, -a ^* indicates the green direction, and b ^* indicates the yellow direction. , -B ^* indicates the blue direction. And the YI value shows the degree of yellowness.

(Evaluation of taste)
For each sample, 5 trained professional panels performed "jelly coffee feeling", "jelly cream feeling", "liquid part coffee feeling", "liquid part cream feeling", "jelly part" according to the following evaluation criteria. The difference in taste between coffee and the liquid part was evaluated on a five-point scale, and the final evaluation was decided by discussions by each panel.

(Evaluation of coffee feeling and cream feeling: evaluation criteria)
5: Very strong.
4: Strong.
3: Normal.
2: Weak.
1: Very weak.

(Evaluation of taste difference: Evaluation criteria)
5: Very large.
4: Large.
3: Normal.
2: Small.
1: Very small.

(Examination of results)
Samples 2-1 to 2-5 containing calcium had an L ^* value of 40 in the liquid part, and the white color derived from the emulsified vegetable oil was not so bright. On the other hand, in the samples 2-6 to 2-15 containing magnesium, the L ^* value of the liquid part was 60 units, and it was confirmed that the white color derived from the emulsified vegetable oil was bright and clear. In addition, these results were almost in agreement with the result of the color tone in the sensory evaluation.
Further, the samples 2-6 to 2-15 containing magnesium have a stronger coffee feeling in the jelly part and a stronger creamy feeling in the liquid part as compared with the samples 2-1 to 2-5 containing calcium. As a result, the difference in taste between the jelly part and the liquid part was felt to be large.
In each of the samples 2-6 to 2-15 containing magnesium ^{, not only the L *} value and the taste difference between the jelly part and the liquid part were obtained, but also the water separation rate was almost changed. It was confirmed that the result does not change even if the sample liquid is circulated in the pipe by the pump, in other words, the sample liquid (formulation liquid) is resistant to mechanical load.

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

(Preparation of sample)
Instant coffee (powder), granulated sugar, emulsified vegetable fat (rapeseed oil emulsified fat, fat content about 50%), locust bean gum, κ-carrageenan, xanthan gum, emulsifier so that the content is as shown in the table below. , Heavy saw and water were mixed, and finally, magnesium sulfate (magnesium sulfate 1 g, magnesium 0.099 g) or calcium lactate (calcium lactate 1 g, calcium 0.13 g) was mixed to prepare a sample solution. .. Up to this point, preparation was performed by cold preparation (50 ° C. or lower).
Then, the sample liquid was heated to the temperature shown in the table, filled in a container (wide-mouthed can), and then the container was sterilized by heating at 123 ° C. for 20 minutes. At the time of filling, homogenization was not performed.
Then, after cooling to room temperature, the container was shaken several times to transfer the sample liquid in the container to a transparent cup.

(contents of the test)
The same test as in Example 2 was performed.

(Examination of results)
From the results of Samples 3-1 to 3-6, by containing magnesium within a predetermined range, all sensory evaluations (two-layer separation, texture, color tone, taste difference between jelly part and liquid part, etc.) It was confirmed that the result was preferable, the L ^* value was high, and the water separation rate was also in the preferable range.
Samples 3-7 are samples in which the content of emulsified vegetable oils and fats was changed, but since they contained magnesium within a predetermined range, all sensory evaluations (two-layer separation, texture, color tone, jelly) were performed. The result of (taste difference between the part and the liquid part, etc.) was preferable, the L ^* value was high, and the water separation rate was also in a preferable range.

[Example 4]
Next, in Example 4, it is confirmed whether or not the present invention is applicable to beverages of types other than coffee.

(Preparation of sample)
Matcha extract (manufactured by Nagaoka Kaoru Co., Ltd.), granulated sugar, emulsified vegetable fat (rapeseed oil emulsified fat, fat content about 50%), locust bean gum, κ-carrageenan, xanthan gum so that the content is as shown in the table below. , Emulsifier, heavy soybean, potassium chloride (KCl), water, and finally magnesium sulfate (magnesium sulfate 1 g, magnesium 0.099 g) or calcium lactate (calcium lactate 1 g, calcium 0.13 g). The sample solution was prepared by mixing. Up to this point, preparation was performed by cold preparation (50 ° C. or lower).
Then, the sample liquid was heated to the temperature shown in the table, filled in a container (wide-mouthed can), and then the container was sterilized by heating at 123 ° C. for 20 minutes. At the time of filling, homogenization was not performed.
Then, after cooling to room temperature, the container was shaken several times to transfer the sample liquid in the container to a transparent cup.

(contents of the test)
The same test as in Example 2 was performed.

(Examination of results)
From the results of Samples 4-1 to 4-5, even for beverages of types other than coffee, by containing magnesium within a predetermined range, almost all sensory evaluations (two-layer separation, texture, color tone, etc.) It was confirmed that the result of (taste difference between the jelly part and the liquid part, etc.) was preferable, the L ^* value was high, and the water separation rate was also in a preferable range.
Samples 4-6 are samples in which the contents of matcha extract, emulsified vegetable oil and fat, and gelling agent were changed, but since magnesium was contained within a predetermined range, all sensory evaluations (two-layer separation). , Texture, color tone, taste difference between jelly part and liquid part, etc.), the L ^* value was high, and the water separation rate was also in a preferable range.

S1 Preparation process S2 Filling process S3 Heat sterilization process

Claims (6)

Includes a liquid part and a gel-like jelly part,
A jelly drink containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified fats and oils. The jelly beverage according to claim 1, wherein the magnesium content is 0.03 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 producing a jelly beverage containing a liquid portion and a gel-like jelly portion.
A preparation process in which raw materials containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified fats and oils are mixed to prepare a formulation, and
The filling step of filling the container with the prepared solution and
A heat sterilization step of heat sterilizing the preparation liquid filled in the container, and
A method for producing a jelly beverage containing. The method for producing a jelly beverage according to claim 4, wherein the preparation liquid is filled in the container at 50 to 85 ° C. in the filling step. It is a method for improving the separability of a jelly drink that clearly separates the liquid part and the gel-like jelly part of the jelly drink.
A jelly beverage in which raw materials containing locust bean gum, carrageenan, xanthan gum, magnesium, and emulsified oil and fat are mixed to prepare a preparation liquid, the preparation liquid is filled in a container, and then the preparation liquid filled in the container is heat-sterilized. How to improve the separability of.

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