JP7742730B2 - jelly drink - Google Patents

Description

The present invention relates to a jelly drink, specifically a jelly drink containing multiple gelling agents and potassium citrate and/or calcium citrate, and a method for producing the same.

To date, a wide variety of beverages have been developed and sold to suit consumer tastes. One example is jelly drinks, which have a unique texture. A wide variety of jelly drinks have been developed, and some have been disclosed that combine multiple gelling agents to adjust the texture. For example, Patent Document 1 (JP 2003-125715 A) discloses a jelly drink characterized by containing xanthan gum, konjac root extract and/or locust bean gum, and a gum derived from red algae, and a gelling agent adjusted to have a gel point of 25 to 50°C.

Patent Document 2 (JP 2012-24081 A) discloses a packaged jelly drink that contains glucomannan, locust bean gum, and carrageenan as gelling agents, and contains a jelly formed by a gelation promoter, the jelly containing solids.

Patent Document 3 (JP 2021-23169 A) discloses a jelly drink that contains a liquid portion and a gel-like jelly portion, as well as casein, and that also contains locust bean gum, carrageenan, xanthan gum, fats and oils, calcium or magnesium, and has a casein content within a specified range.

Japanese Patent Application Laid-Open No. 2003-125715 JP 2012-24081 A Japanese Patent Application Laid-Open No. 2021-23169

In light of the above situation, the development of new jelly drinks is eagerly awaited.

The inventors have discovered that by preparing a jelly drink using multiple types of gelling agents and potassium citrate and/or calcium citrate, it is possible to obtain a jelly drink with a good texture and smooth texture. The present invention is based on this discovery.

The present invention provides the following jelly drink and a method for producing the jelly drink.
[1]
A jelly drink,
(A) one or more gelling agents A selected from the group consisting of 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 konjac;
(B) one or more gelling agents B 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;
The jelly drink, wherein the total amount of the one or more gelling agents A is 0.9 to 6.4 g/L.
[2]
The jelly drink according to [1], containing 0.31 to 0.78 g/L of potassium citrate, 0.1 to 1 g/L of calcium citrate, or 0.31 to 0.78 g/L of potassium citrate and 0.1 to 1 g/L of calcium citrate.
[3]
The jelly drink according to [1] or [2], wherein the chlorine content is 0 to 300 ppm.
[4]
(A) The jelly drink according to any one of [1] to [3], comprising one or more gelling agents A selected from the group consisting of 0.7 to 2.6 g/L of agar, 0.3 to 2.6 g/L of carrageenan, and 1.6 to 2.6 g/L of konjac.
[5]
(B) One or more gelling agents B selected from the group consisting of 0.7 to 2.4 g/L locust bean gum, 0.6 to 2.4 g/L xanthan gum, and 1 to 2.4 g/L gellan gum. The jelly drink according to any one of [1] to [4].
[6]
The jelly drink according to any one of [1] to [5], containing two or more types of gelling agent A.
[7]
The jelly drink according to [6], wherein the total content of the two or more gelling agents A is 1 to 5 g/L.
[8]
The jelly drink according to any one of [1] to [7], containing two or more types of gelling agent B.
[9]
The jelly drink according to [8], wherein the total content of the two or more gelling agents B is 1 to 4 g/L.
[10]
The jelly drink according to any one of [1] to [9], having a pH of 3 to 4.8.
[11]
The jelly drink according to any one of [1] to [10], containing 25% or less fruit juice.
[12]
The jelly drink according to any one of [1] to [11], wherein the sodium content is 150 ppm or less.
[13]
A method for producing a jelly drink,
(A) preparing a mixed solution containing one or more gelling agents A selected from the group consisting of 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 konjac; (B) one or more gelling agents B selected from the group consisting of 0.6 to 3 g/L of locust bean gum, 0.6 to 3 g/L of xanthan gum, and 0.6 to 3 g/L of 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 0.9 to 6.4 g/L;
heating the mixture;
and cooling the heated mixture.

According to one aspect of the present invention, a jelly drink is provided that contains multiple gelling agents and potassium citrate and/or calcium citrate. According to another aspect of the present invention, a jelly drink is provided that has a good texture and smoothness in the throat. The jelly drink according to a preferred aspect of the present invention has a good texture and smoothness in the throat, and its low chlorine content helps inhibit corrosion of pipelines in production facilities.

The present invention will be described in detail below. The following embodiments are merely examples for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention.
All documents cited in this specification, as well as published patent applications, patent publications and other patent documents, are hereby incorporated by reference.
In this specification, for example, the statement "the content of component A is X g/L" means "X g of component A is contained per 1 L of beverage."

1. Jelly Drink In one aspect, the present invention provides the following jelly drink (hereinafter referred to as "the jelly drink of the present invention").
A jelly drink according to one embodiment of the present invention contains (A) one or more gelling agents A selected from the group consisting of 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 konjac; (B) one or more gelling agents B selected from the group consisting of 0.6 to 3 g/L of locust bean gum, 0.6 to 3 g/L of xanthan gum, and 0.6 to 3 g/L of gellan gum; and (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate, wherein the total amount of the one or more gelling agents A is 0.9 to 6.4 g/L.

In this specification, the term "jelly drink" refers to a drink that contains a gelling agent and is in a gel or sol state due to the gelling agent. In one embodiment of the present invention, the jelly drink may be at least partially in a gel state, and the non-gelled portion may be in a sol or liquid state. Jelly drinks also include foods and drinks known as jelly foods and jelly drinks.

[Gelling agent]
A gelling agent is a chemical substance used to gel a liquid. While various gelling agents are commercially available, the gelling agent used in one embodiment of the present invention includes gelling agent A selected from agar, carrageenan, and konjac, and gelling agent B selected from locust bean gum, xanthan gum, and gellan gum. Gelling agent A is used to adjust the hardness of the resulting gel, while gelling agent B is used to adjust the softness of the resulting gel. Therefore, a relatively hard gelling agent is selected as gelling agent A, and a relatively soft gelling agent is selected as gelling agent B. The jelly drink according to one embodiment of the present invention may contain other known gelling agents in addition to gelling agent A and gelling agent B, as long as the effects of the present invention are not impaired.

(Gelling agent A)
The gelling agent A used in one embodiment of the present invention is one or more selected from the group consisting of 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 konjac. One type of gelling agent may be selected from these, or two or more types of gelling agents may be selected as gelling agent A. For example, combinations of agar and carrageenan, agar and konjac, carrageenan and konjac, or agar, carrageenan and konjac may be used.

The agar used in the present invention is not particularly limited, and commercially available agar can be used. For example, the Gel Up series (Gel Up J-1630, Gel Up J-3749, and Gel Up J-8037) manufactured by San-Ei Gen F.F.I. Co., Ltd. is preferred. The amount of agar contained in the jelly beverage in one embodiment of the present invention is preferably 0.3 to 3.2 g/L, but may also be, 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, 0.3 to 2.4 g/L, 0.3 to 2.2 g/L, 0.7 to 3.2 g/L, 0.7 to 3 g/L, 0.7 to 3.0 g/L, 0.7-2.8g/L, 0.7-2.6g/L, 0.7-2.4g/L, 0.7-2.2g/L, 0.9-3.2g/L, 0.9-3g/L, 0.9-3.0 g/L, 0.9-2.8g/L, 0.9-2.6g/L, 0.9-2.4g/L, 0.9-2.2g/L, 1.2-3.2g/L, 1.2-3g/L, 1.2- 3.0g/L, 1.2~2.8g/L, 1.2~2.6g/L, 1.2~2.4g/L, 1.2~2.2g/L, 1.4~3.2g/L, 1.4~3g/L, 1.4-3.0g/L, 1.4-2.8g/L, 1.4-2.6g/L, 1.4-2.4g/L, 1.4-2.2g/L, 1.5-3.2g/L, 1.5-3 g/L, 1.5-3.0 g/L, 1.5-2.8 g/L, 1.5-2.6 g/L, 1.5-2.4 g/L, 1.5-2.2 g/L, 1.6-3.2 g/L, 1.6-3 g/L, 1.6-3.0 g/L, 1.6-2.8 g/L, 1.6-2.6 g/L, 1.6-2.4 g/L, or 1.6-2.2 g/L. The agar content in the jelly drink can be calculated from the amount of the raw material added.

The carrageenan used in the present invention is not particularly limited and various types can be used, but kappa (κ) carrageenan is preferred. The carrageenan used in the jelly drink of one embodiment of the present invention preferably has a gel strength of 1,000 g/cm² or ^more , 1,100 g/ ^cm² or more, or 1,200 g/ ^cm² or more. The upper limit of the gel strength is not particularly limited, but may be 3,000 g/cm² or ^less , 2,500 g/ ^cm² or less, or 2,000 g/cm² or ^less . The amount of carrageenan contained in the jelly drink in one embodiment of the present invention is preferably 0.3 to 3.2 g/L, but may also be, 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, 0.3 to 2.4 g/L, 0.3 to 2.2 g/L, 0.7 to 3.2 g/L, 0.7 to 3 g/L, 0.7 to 3.0 g /L, 0.7-2.8g/L, 0.7-2.6g/L, 0.7-2.4g/L, 0.7-2.2g/L, 0.9-3.2g/L, 0.9-3g/L, 0.9-3.0g/L, 0.9-2.8g/L, 0.9-2.6g/L, 0.9-2.4g/L, 0.9-2.2g/L, 1.2-3.2g/L, 1.2-3g/L, 1. 2-3.0g/L, 1.2-2.8g/L, 1.2-2.6g/L, 1.2-2.4g/L, 1.2-2.2g/L, 1.4-3.2g/L, 1.4-3g/ L, 1.4-3.0g/L, 1.4-2.8g/L, 1.4-2.6g/L, 1.4-2.4g/L, 1.4-2.2g/L, 1.5-3.2g/L, 1.5- The carrageenan content in the jelly drink may be 3g/L, 1.5 to 3.0g/L, 1.5 to 2.8g/L, 1.5 to 2.6g/L, 1.5 to 2.4g/L, 1.5 to 2.2g/L, 1.6 to 3.2g/L, 1.6 to 3g/L, 1.6 to 3.0g/L, 1.6 to 2.8g/L, 1.6 to 2.6g/L, 1.6 to 2.4g/L, or 1.6 to 2.2g/L. The carrageenan content in the jelly drink can be calculated from the amount of the raw material added.

The konjac used in the present invention is not particularly limited, and commercially available products can be used. For example, konjac with a glucomannan ratio of 50% by weight or more, 60% by weight or more, 70% by weight or more, 80% by weight or more, 50% to 100% by weight, 60% to 98% by weight, 70% to 96% by weight, or 80% to 95% by weight is preferred. The amount of konjac contained in the jelly drink in one embodiment of the present invention is preferably 0.3 to 3.2 g/L, but may also be, 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, 0.3 to 2.4 g/L, 0.3 to 2.2 g/L, 0.7 to 3.2 g/L, 0.7 to 3 g/L, or 0.7 to 3.0 g/L. L, 0.7-2.8g/L, 0.7-2.6g/L, 0.7-2.4g/L, 0.7-2.2g/L, 0.9-3.2g/L, 0.9-3g/L, 0.9-3 .0g/L, 0.9-2.8g/L, 0.9-2.6g/L, 0.9-2.4g/L, 0.9-2.2g/L, 1.2-3.2g/L, 1.2-3g/L, 1. 2-3.0g/L, 1.2-2.8g/L, 1.2-2.6g/L, 1.2-2.4g/L, 1.2-2.2g/L, 1.4-3.2g/L, 1.4-3g/ L, 1.4-3.0g/L, 1.4-2.8g/L, 1.4-2.6g/L, 1.4-2.4g/L, 1.4-2.2g/L, 1.5-3.2g/L, 1.5- The konjac content in the jelly drink may be 3g/L, 1.5-3.0g/L, 1.5-2.8g/L, 1.5-2.6g/L, 1.5-2.4g/L, 1.5-2.2g/L, 1.6-3.2g/L, 1.6-3g/L, 1.6-3.0g/L, 1.6-2.8g/L, 1.6-2.6g/L, 1.6-2.4g/L, or 1.6-2.2g/L. The konjac content in the jelly drink can be calculated from the amount of the raw material added.

The total amount of one or more gelling agents A in a jelly beverage according to one embodiment of the present invention is 0.9 to 6.4 g/L. As used herein, "total amount of one or more gelling agents A" refers to the content of that gelling agent (agar) when the jelly beverage of the present invention contains only one type of gelling agent A (e.g., agar), and refers to the total content of those gelling agents when the jelly beverage of the present invention contains two or more types of gelling agents A. For example, when a jelly beverage according to one embodiment of the present invention contains agar and carrageenan as gelling agents A, "total amount of one or more gelling agents A" refers to the total content of agar and carrageenan. The total amount of one or more gelling agents A in the jelly drink according to another embodiment of the present invention may be 0.9 to 6 g/L, 0.9 to 6.0 g/L, 0.9 to 5.5 g/L, 0.9 to 5 g/L, 0.9 to 5.0 g/L, 0.9 to 4.5 g/L, 0.9 to 4 g/L, 0.9 to 4.0 g/L, 0.9 to 3.5 g/L, 0.9 to 3 g/L, 0.9 to 3.0 g/L, 0.9 to 2.5 g/L, 0.9 to 2.1 g/L, 1.2 to 6 g/L, 1.2 to 6.0 g/L, 1.2 to 6.0 g/L, 1.2 to 6.5 ... 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, 1.2~2.5 g/L, 1.2-2.1g/L, 1.5-6.0g/L, 1.5-5.5g/L, 1.5-5g/L, 1.5-5.0/L, 1.5-4.5g/L, 1.5-4g/L, 1.5-4.0g/L, 1.5-3.5g/ L, 1.5-3g/L, 1.5-3.0g/L, 1.5-2.5g/L, 1.5-2.1g/L, 1.9-6.0g/L, 1.9-5.5g/L, 1.9-5g/L, 1.9-5.0/L, 1.9-4.5g/L, 1.9-4g/L, 1.9-4.0g/L, 1.9-3.5g/L, 1.9-3g/L, 1.9-3.0g/L, 1.9-2.5g/L, 1.9-2.1g/L, 2.5-6.0g/L, 2.5-5.5g/L, 2 It may be 0.5 to 5g/L, 2.5 to 5.0g/L, 2.5 to 4.5g/L, 2.5 to 4g/L, 2.5 to 4.0g/L, 2.5 to 3.5g/L, 2.5 to 3g/L, 2.5 to 3.0g/L, 2.9 to 6.0g/L, 2.9 to 5.5g/L, 2.9 to 5g/L, 2.9 to 5.0g/L, 2.9 to 4.5g/L, 2.9 to 4g/L, 2.9 to 4.0g/L, 2.9 to 3.5g/L, 2.9 to 3g/L, or 2.9 to 3.0g/L.

The jelly drink according to one embodiment of the present invention may contain two or more types of gelling agent A. In such cases, the total content of gelling agent A may be 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 5.4 g/L, 1 to 5.2 g/L, 1 to 5 g/L, 1.0 to 5.0 g/L, 1.5 to 6.4 g/L, 1.5 to 6.2 g/L, 1.5 to 6.0 g/L, 1.5 to 5.8 g/L, 1.5 to 5.6 g/L, 1.5 to 5.4 g/L, 1.5 to 5.2 g/L, 1.5 to 5 g/L, 2 to 6.4 g/L, 2 to 6.2 g/L, 2 to 6.0 g/L, 2 to 5.8 g/L, 2 to 5. It may be 6g/L, 2 to 5.4g/L, 2 to 5.2g/L, 2 to 5g/L, 2.0 to 5.0g/L, 2.4 to 6.4g/L, 2.4 to 6.2g/L, 2.4 to 6.0g/L, 2.4 to 5.8g/L, 2.4 to 5.6g/L, 2.4 to 5.4g/L, 2.4 to 5.2g/L, 2.4 to 5.0g/L, 2.8 to 6.4g/L, 2.8 to 6.2g/L, 2.8 to 6.0g/L, 2.8 to 5.8g/L, 2.8 to 5.6g/L, 2.8 to 5.4g/L, 2.8 to 5.2g/L, or 2.8 to 5.0g/L.

(Gelling agent B)
Gelling agent B used in one embodiment of the present invention is one or more 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. One or more gelling agents may be selected from these gelling agents as gelling agent B. For example, combinations 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 may be used.

The locust bean gum used in the present invention is not particularly limited, and commercially available products can be used. For example, "GRINDSTED LBG 246" manufactured by DANISCO is preferred. The amount of locust bean gum contained in the jelly drink in one embodiment of the present invention is preferably 0.6 to 3 g/L, but may also be, 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, 1.1 to 3.0 g/L, 1.2 to 3 g/L, 1.2 to 3.0 g/L, 1.3 to 3 g/L, 1.3 to 3.0 g/L, 1.4 to 3 g/L, 1.4 to 3.0 g/L, 0.6 to 2.8 g/L, 0.9 to 2.8 g/L, 1.1 to 2. The locust bean gum content may be 0.8g/L, 1.2-2.8g/L, 1.3-2.8g/L, 1.4-2.8g/L, 0.6-2.6g/L, 0.9-2.6g/L, 1.1-2.6g/L, 1.2-2.6g/L, 1.3-2.6g/L, 1.4-2.6g/L, 0.6-2.4g/L, 0.7-2.4g/L, 0.9-2.4g/L, 1.1-2.4g/L, 1.2-2.4g/L, 1.3-2.4g/L, or 1.4-2.4g/L. The locust bean gum content in the jelly drink can be calculated from the amount of the raw material added.

The xanthan gum used in the present invention is not particularly limited, and commercially available products can be used. For example, "KELTROL ADVANCED PERFORMANCE-F" manufactured by CP Kelco is preferred. In one embodiment of the present invention, the amount of xanthan gum contained in the jelly beverage is preferably 0.6 to 3 g/L, but may also be, 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, 1.1 to 3.0 g/L, 1.2 to 3 g/L, 1.2 to 3.0 g/L, 1.3 to 3 g/L, 1.3 to 3.0 g/L, 1.4 to 3 g/L, 1.4 to 3.0 g/L, 0.6 to 2.8 g/L, 0.9 to 2.8 g/L, 1.1 to 2. The xanthan gum content may be 8g/L, 1.2-2.8g/L, 1.3-2.8g/L, 1.4-2.8g/L, 0.6-2.6g/L, 0.9-2.6g/L, 1.1-2.6g/L, 1.2-2.6g/L, 1.3-2.6g/L, 1.4-2.6g/L, 0.6-2.4g/L, 0.9-2.4g/L, 0.9-2.4g/L, 1.1-2.4g/L, 1.2-2.4g/L, 1.3-2.4g/L, or 1.4-2.4g/L. The xanthan gum content in the jelly drink can be calculated from the amount of the raw material added.

The gellan gum used in the present invention is not particularly limited, and examples include native gellan gum and deacylated gellan gum. Commonly available commercially available gellan gum can be used. For example, "GRINDSTED Gellan Dai 200" manufactured by DANISCO is preferred. In one embodiment of the present invention, the amount of gellan gum contained in the jelly drink is preferably 0.6 to 3 g/L, but may also be, 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, 1.1 to 3.0 g/L, 1.2 to 3 g/L, 1.2 to 3.0 g/L, 1.3 to 3 g/L, 1.3 to 3.0 g/L, 1.4 to 3 g/L, 1.4 to 3.0 g/L, 0.6 to 2.8 g/L, 0.9 to 2.8 g/L, 1.1 to 2. The gellan gum content may be 8g/L, 1.2 to 2.8g/L, 1.3 to 2.8g/L, 1.4 to 2.8g/L, 0.6 to 2.6g/L, 0.9 to 2.6g/L, 1.1 to 2.6g/L, 1.2 to 2.6g/L, 1.3 to 2.6g/L, 1.4 to 2.6g/L, 0.6 to 2.4g/L, 0.9 to 2.4g/L, 1 to 2.4g/L, 1.1 to 2.4g/L, 1.2 to 2.4g/L, 1.3 to 2.4g/L, or 1.4 to 2.4g/L. The gellan gum content in the jelly drink can be calculated from the amount of the raw material added.

The jelly drink according to one embodiment of the present invention may contain two or more types of gelling agent B. In such cases, the total content of gelling agent B may be 1 to 6 g/L, 1.0 to 6.0 g/L, 1 to 5.8 g/L, 1 to 5.6 g/L, 1 to 5.4 g/L, 1 to 5.2 g/L, 1 to 5 g/L, 1.0 to 5.0 g/L, 1 to 4.8 g/L, 1 to 4.6 g/L, 1 to 4.4 g/L, 1 to 4.2 g/L, 1 to 4 g/L, 1.0 to 4.0 g/L, 1.4 to 6 g/L, 1.4 to 6.0 g/L, 1.4 to 5.8 g/L, 1.4 to 5.6 g/L, 1.4 to 5.4 g/L, 1.4 to 5.2 g/L, 1.4 to 5 g/L, 1.4 to 5.0 g/L, 1. It may be 4 to 4.8 g/L, 1.4 to 4.6 g/L, 1.4 to 4.4 g/L, 1.4 to 4.2 g/L, 1.4 to 4 g/L, 1.4 to 4.0 g/L, 1.7 to 6 g/L, 1.7 to 6.0 g/L, 1.7 to 5.8 g/L, 1.7 to 5.6 g/L, 1.7 to 5.4 g/L, 1.7 to 5.2 g/L, 1.7 to 5 g/L, 1.7 to 5.0 g/L, 1.7 to 4.8 g/L, 1.7 to 4.6 g/L, 1.7 to 4.4 g/L, 1.7 to 4.2 g/L, 1.7 to 4 g/L, 1.7 to 4.0 g/L, or 1.7 to 3.8 g/L.

[Gelling accelerator]
A jelly beverage in one embodiment of the present invention contains potassium citrate and/or calcium citrate as a gelation promoter. Typically, a salt that generates potassium ions or sodium ions and is approved for use as a food additive is used as the gelation promoter. Potassium chloride and calcium chloride are widely used among these. However, in one embodiment of the present invention, potassium citrate, calcium citrate, or potassium citrate and calcium citrate are used to achieve a good texture and smoothness in the throat, and their low chlorine content can suppress pipeline corrosion in the manufacturing facility. While it is known that the characteristics of the resulting gel vary significantly depending on the type of gelation promoter added, the present invention achieves a good texture and smoothness in the throat by combining a specific gelling agent with potassium citrate, calcium citrate, or potassium citrate and calcium citrate. Examples of potassium citrate used in the jelly beverage in one embodiment of the present invention include monopotassium citrate and tripotassium citrate, with tripotassium citrate being preferred. In one embodiment of the present invention, tricalcium citrate is preferred as the calcium citrate used in the jelly beverage. In addition, other gelling promoters such as potassium phosphate may be contained as long as they do not impair the properties of the jelly drink of the present invention.

The potassium citrate content in the jelly drink in one embodiment of the present invention is preferably 0.31 to 0.78 g/L, such as 0.35 to 0.78 g/L, 0.4 to 0.78 g/L, 0.40 to 0.78 g/L, 0.45 to 0.78 g/L, 0.5 to 0.78 g/L, 0.50 to 0.78 g/L, 0.55 to 0.78 g/L, 0.31 to 0.75 g/L, 0.35 to 0.75 g/L, 0.4 to 0.75 g/L, 0.40 to 0.75 g/L, 0.45 to 0.75 g/L, 0.5 to 0.75 g/L, 0.50 to 0.75 g/L, 0.55 to 0.75 g/L, 0.31 to 0.75 g/L, .7g/L, 0.31~0.70g/L, 0.35~0.7g/L, 0.35~0.70g/L, 0.4~0.7g/L, 0.40~0.7 0g/L, 0.45~0.7g/L, 0.45~0.70g/L, 0.5~0.7g/L, 0.50~0.70g/L, 0.55~0.7g /L, 0.55-0.70g/L, 0.31-0.65g/L, 0.35-0.65g/L, 0.4-0.65g/L, 0.40-0.65 g/L, 0.45-0.65g/L, 0.5-0.65g/L, 0.50-0.65g/L or 0.55-0.65g/L. The potassium citrate content in a jelly drink can be calculated from the amount of added ingredients.

The content of calcium citrate in the jelly drink in one embodiment of the present invention is preferably 0.1 to 1 g/L, and is preferably 0.1 to 1.0 g/L, 0.2 to 1.0 g/L, 0.3 to 1.0 g/L, 0.4 to 1.0 g/L, 0.5 to 1.0 g/L, 0.6 to 1.0 g/L, 0.7 to 1.0 g/L, 0.8 to 1.0 g/L, The calcium citrate content may be 0.9-1.0 g/L, 0.1-0.9 g/L, 0.1-0.8 g/L, 0.1-0.7 g/L, 0.1-0.6 g/L, 0.1-0.5 g/L, 0.1-0.4 g/L, 0.1-0.3 g/L, 0.1-0.2 g/L, 0.2-0.8 g/L, 0.3-0.7 g/L, or 0.4-0.6 g/L. The calcium citrate content in the jelly drink can be calculated from the amount of added raw material.

[chlorine]
The chlorine content of the jelly drink in one embodiment of the present invention is preferably 0 to 300 ppm, and may be 0 to 260 ppm, 0 to 220 ppm, 0 to 200 ppm, 0 to 180 ppm, 0 to 160 ppm, 0 to 140 ppm, 0 to 120 ppm, 0 to 100 ppm, 0 to 80 ppm, 0 to 60 ppm, or 0 to 40 ppm. The amount of chlorine in the jelly drink can be measured by atomic absorption spectrometry. If the amount of chlorine-containing compound blended into the jelly drink is known, a value calculated from that amount may be used. A low chlorine content reduces corrosion damage to pipelines in the production facility, thereby enabling the drink to be produced using a variety of production facilities.

[sodium]
The sodium content of the jelly drink in one embodiment of the present invention is preferably 150 ppm or less, and may be 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. The amount of sodium in the jelly drink can be measured by atomic absorption spectrometry. Note that, if the amount of the sodium-containing compound blended in the jelly drink is known, a value calculated from that amount may be used.

[pH]
The pH of the jelly drink in one embodiment of the present invention is preferably 3 to 4.8, and may be 3.0 to 4.8, 3.2 to 4.8, 3.4 to 4.8, 3.6 to 4.8, 3.8 to 4.8, 3.2 to 4.6, 3.4 to 4.6, 3.6 to 4.6, 3.8 to 4.6, 3.2 to 4.4, 3.4 to 4.4, 3.6 to 4.4, 3.8 to 4.4, or 3.8 to 4.2. By adjusting the pH within this range, it is possible to suppress microbial growth while maintaining a good gel texture and smoothness in the throat.

[Fruit juice]
The jelly drink according to one embodiment of the present invention may contain fruit juice. The fruit juice contained in the jelly drink according to one embodiment of the present invention is not particularly limited, but may include, for example, one or more fruits selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, blackcurrant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, and quince. The jelly drink according to a preferred embodiment of the present invention contains blackcurrant juice.

In one embodiment of the present invention, the fruit juice contained in the jelly drink can be straight fruit juice, concentrated fruit juice, or any other juice produced by any method. The concentrated fruit juice may be prepared by either a heat concentration method or a freeze concentration method. The fruit juice content may be 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 5-10%.

[sweetener]
The jelly drink according to one embodiment of the present invention may contain a sweetener. The sweetener may be a low-intensity sweetener, a high-intensity sweetener, or a combination thereof. Examples of low-intensity sweeteners include glucose, sucrose (e.g., granulated sugar), fructose, maltose, oligosaccharides, high-fructose corn syrup, lactose, psicose, allose, tagatose, xylose, and ribose. Examples of high-intensity sweeteners include aspartame, neotame, advantame, sucralose, acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mabinlin, brazzein, pentadine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, phyllodulcin, mogroside IV, mogroside V, steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M), thaumatin, monellin, brazzein, monatin, monk fruit extract, and stevia extract.

[Other optional ingredients]
The jelly drink according to one embodiment of the present invention may contain, in addition to the above-mentioned components, ingredients that can be added to ordinary drinks, as long as the effects of the present invention are not impaired. Examples of such ingredients include water, acidulants, flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.

[Container and sterilization]
The form of the jelly drink in one embodiment of the present invention is not limited, and may be in the form of a packaged jelly drink sealed in a container such as a can, bottle, PET bottle, pouch, paper carton, or plastic container. If heat sterilization is performed after packaging, the type of heat sterilization is not particularly limited, and can be carried out using conventional techniques such as inversion sterilization, UHT sterilization, and retort sterilization. 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, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is acceptable.

[Exemplary Embodiments of the Jelly Drink of the Present Invention]
In one aspect of the present invention,
(A) 0.9 to 3.2 g/L of agar;
(B) 0.6 to 3 g/L of xanthan gum;
(C) 0.31 to 0.78 g/L of tripotassium citrate, and a chlorine content of 0 to 220 ppm.

In one aspect of the present invention,
(A) 0.9 to 3.2 g/L of agar;
(B) 0.6 to 3 g/L of locust bean gum;
(C) 0.31 to 0.78 g/L of tripotassium citrate, and a chlorine content of 0 to 220 ppm.

In one aspect of the present invention,
(A) 0.9 to 3.2 g/L of carrageenan;
(B) 0.6 to 3 g/L of locust bean gum;
(C) 0.31 to 0.78 g/L of tripotassium citrate, and a chlorine content of 0 to 220 ppm.

In one aspect of the present invention,
(A) 0.9 to 3.2 g / L of konjac;
(B) 0.6 to 3 g/L of xanthan gum;
(C) 0.31 to 0.78 g/L of tripotassium citrate, and a chlorine content of 0 to 220 ppm.

In one aspect of the present invention,
(A) 0.9 to 3.2 g/L of carrageenan, and 0.9 to 3.2 g/L of agar or 0.9 to 3.2 g/L of konjac;
(B) 0.6 to 3 g/L of locust bean gum;
(C) 0.31 to 0.78 g/L of tripotassium citrate, and the chlorine content is 0 to 220 ppm;
A jelly drink is provided in which the total content of two or more gelling agents A is 1 to 5 g/L.

In one aspect of the present invention,
(A) 0.9 to 3.2 g/L of carrageenan;
(B) 0.6 to 3 g/L of locust bean gum, and 0.6 to 3 g/L of xanthan gum or 0.6 to 3 g/L of gellan gum;
(C) 0.31 to 0.78 g/L of tripotassium citrate, and the chlorine content is 0 to 220 ppm;
A jelly drink is provided in which the total content of two or more gelling agents B is 1 to 4 g/L.

In one aspect of the present invention,
(A) 0.9 to 3.2 g/L of carrageenan, and 0.9 to 3.2 g/L of agar or 0.9 to 3.2 g/L of konjac;
(B) 0.6 to 3 g/L of locust bean gum, and 0.6 to 3 g/L of xanthan gum or 0.6 to 3 g/L of gellan gum;
(C) 0.31 to 0.78 g/L of tripotassium citrate, and the chlorine content is 0 to 220 ppm;
the total content of the two or more gelling agents A is 1 to 5 g/L;
A jelly drink is provided in which the total content of two or more gelling agents B is 1 to 4 g/L.

In one aspect of the present invention,
(A) 0.9 to 3.2 g/L of carrageenan, 0.9 to 3.2 g/L of agar, and 0.9 to 3.2 g/L of konjac;
(B) 0.6 to 3 g/L of locust bean gum, 0.6 to 3 g/L of xanthan gum, and 0.6 to 3 g/L of gellan gum;
(C) 0.31 to 0.78 g/L of tripotassium citrate, and the chlorine content is 0 to 220 ppm;
the total content of the two or more gelling agents A is 1 to 5 g/L;
A jelly drink is provided in which the total content of two or more gelling agents B is 1 to 4 g/L.

2. Method for Producing Jelly Drink In another embodiment, the present invention provides a method for producing the above-described jelly drink of the present invention (hereinafter referred to as the "production method of the present invention"). The production method of the present invention is not particularly limited as long as it produces a jelly drink containing (A) one or more gelling agents A selected from the group consisting of 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 konjac, (B) one or more gelling agents B selected from the group consisting of 0.6 to 3 g/L of locust bean gum, 0.6 to 3 g/L of xanthan gum, and 0.6 to 3 g/L of gellan gum, and (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate, wherein the total amount of the one or more gelling agents A is 0.9 to 6.4 g/L.

A manufacturing method of one embodiment of the present invention includes blending, heating, and cooling. For example, a manufacturing method of one embodiment of the present invention includes blending a mixture containing (A) one or more gelling agents A selected from the group consisting of 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 konjac; (B) one or more gelling agents B selected from the group consisting of 0.6 to 3 g/L of locust bean gum, 0.6 to 3 g/L of xanthan gum, and 0.6 to 3 g/L of 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 0.9 to 6.4 g/L; heating the resulting mixture; and cooling the heated mixture. A preferred manufacturing method of the present invention may also include filling and sterilization. Each of these steps is described below.

(Mixing)
In one embodiment of the present invention, gelling agent A, gelling agent B, potassium citrate, calcium citrate, or potassium citrate and calcium citrate, water, and other optional ingredients are mixed together to form a mixture containing (A) one or more gelling agents A selected from the group consisting of 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 konjac, (B) one or more gelling agents B selected from the group consisting of 0.6 to 3 g/L of locust bean gum, 0.6 to 3 g/L of xanthan gum, and 0.6 to 3 g/L of gellan gum, (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate, and (D) water, with the total amount of the one or more gelling agents A being adjusted to 0.9 to 6.4 g/L. The mixture can be prepared in a commonly used apparatus such as a tank. The raw materials may be added simultaneously or sequentially. Alternatively, some raw materials may be mixed in advance and then blended with other raw materials. After blending, stirring or filtration may be performed.

(heating)
In the heating step in the production method according to one embodiment of the present invention, the mixed solution obtained by blending is heated to preferably 70 to 100°C, more preferably 80 to 100°C. The heating time can be selected appropriately, and is, for example, 10 seconds to 10 minutes. The mixed solution is heated once in order to gel the gelling agent by cooling, as described below. After heating, the mixed solution may be filled into a container, and the heating may also serve as a sterilization treatment.

(cooling)
In the cooling process of the production method according to one aspect of the present invention, the heated mixture is cooled to preferably 35°C or below, more preferably 30°C or below. The cooling time can be appropriately selected, but 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.

(Optional processing)
In one embodiment of the present invention, the preparation may be filled into a container before or after heating, and then cooled. Sterilization may be performed together with the heating, or separately after heating and filling. Examples of sterilization include tumble sterilization, UHT sterilization, and retort sterilization.

In the manufacturing method of one embodiment of the present invention, the descriptions of "gelling agent," "gelling accelerator," "chlorine," "sodium," "pH," "fruit juice," "sweetener," "optional ingredients," and "container and sterilization" above in the jelly drink section apply, and the numerical values above in the jelly drink section apply as is.

As used herein, the term "at least" means that the number of a particular item may be equal to or greater than the recited number. Also, within this application, the term "about" means that the subject lies within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5.

The present invention will be explained in more detail below using examples, but the present invention is not limited to the following examples.

[Example 1]
<Examples 1-1 to 1-9>
First, the raw materials shown in Table 1 were charged into a homomixer and dispersed at 3,500 rpm to obtain a formulation. The raw materials used were as follows: granulated sugar, agar (manufactured by San-Ei Gen F.F.I., "GEL UP J-8037"), xanthan gum (manufactured by CP Kelco, "KELTROL ADVANCED PERFORMANCE-F"), fruit juice concentrate, ascorbic acid, tripotassium citrate, flavor, and water (RO water (reverse osmosis water)).

The obtained preparation was heated to 95 to 97°C, filled into a container, and sealed. The filled and sealed container was then subjected to inversion sterilization (conditions under which the product temperature was maintained at ≥81°C for 3 minutes or more), and then allowed to stand again at ≤35°C, followed by cooling and gelation to prepare a jelly drink.

A few days after production, samples of the packaged jelly drinks obtained by the above procedure were adjusted to a product temperature of 5° C. Each sample was tasted by three expert panelists, and evaluations of "texture" and "smoothness in the throat" were made according to the following criteria.

[Evaluation criteria for texture and smoothness]
5: Exceptionally good 4: Very good 3: Good 2: Not good 1: Very bad

The results are shown in Table 2. The results shown in the table are the average values of the evaluations by three expert panelists. The "overall evaluation" value was also determined from the average values of the results obtained for "texture" and "smoothness in the throat."

[Example 2]
<Examples 2-1 to 2-9>
The ingredients shown in Table 3 were added to a homomixer and dispersed at 3,500 rpm in the same manner as in Example 1 to obtain a preparation. The same ingredients as in Example 1 were used, except that locust bean gum (DANISCO, "GRINDSTED LBG 246") was used instead of xanthan gum. The obtained preparation was gelled in the same manner as in Example 1 to prepare a jelly drink.

For the containerized jelly drinks obtained by the above procedure, samples were adjusted to a product temperature of 5°C a few days after production. Each sample was tasted by three expert panelists, who evaluated the "texture" and "smoothness in the throat" using the same criteria as in Example 1. The results are shown in Table 4. The results shown in the table are the average values of the evaluations by the three expert panelists. In addition, the "overall evaluation" value was determined from the average values of the results obtained for "texture" and "smoothness in the throat."

[Example 3]
<Examples 3-1 to 3-16>
The ingredients shown in Tables 5-1 and 5-2 were added to a homomixer and dispersed at 3,500 rpm, as in Example 1, to obtain a preparation. The same ingredients as in Example 1 were used, except that locust bean gum (DANISCO, "GRINDSTED LBG 246"), carrageenan (kappa carrageenan (gel strength: 1,200 g/ ^cm2 or more)), konjac (glucomannan ratio: 88 wt% or more), and gellan gum (DANISCO, "GRINDSTED Gellan Dai 200") were used as gelling agents in addition to agar and xanthan gum. A jelly drink was prepared by gelling the obtained preparation in the same manner as in Example 1.

For the containerized jelly drinks obtained by the above procedure, samples were each adjusted to a product temperature of 5°C several days after production. Three expert panelists tasted each sample and evaluated the "texture" and "smoothness in the throat" using the same criteria as in Example 1. The results are shown in Tables 6-1 and 6-2. The results shown in the tables are the average values of the evaluations by the three expert panelists. In addition, the "overall evaluation" value was determined from the average values of the results obtained for "texture" and "smoothness in the throat." In the tables, "gelling agent A,""gelling agent A-2," and "gelling agent A-3" refer to "carrageenan,""agar," and "konjac," respectively, and "gelling agent B,""gelling agent B-2," and "gelling agent B-3" refer to "locust bean gum,""xanthangum," and "gellan gum," respectively.

[Example 4]
<Examples 4-1 to 4-9>
The ingredients shown in Table 7 were added to a homomixer and dispersed at a rotation speed of 3,500 rpm, as in Example 1, to obtain a preparation. The same ingredients as in Example 1 were used, except that konjac (glucomannan ratio: 88% by weight or more) was used instead of agar. The obtained preparation was gelled in the same manner as in Example 1 to prepare a jelly drink.

For the containerized jelly drinks obtained by the above procedure, samples were prepared a few days after production and adjusted to a product temperature of 5°C. Each sample was tasted by three expert panelists, who evaluated the "texture" and "smoothness in the throat" using the same criteria as in Example 1. The results are shown in Table 8. The results shown in the table are the average values of the evaluations by the three expert panelists. In addition, the "overall evaluation" value was determined from the average values of the results obtained for "texture" and "smoothness in the throat."

[Example 5]
<Examples 5-1 to 5-6>
The ingredients shown in Table 9 were added to a homomixer and dispersed at 3,500 rpm in the same manner as in Example 1 to obtain a prepared liquid. The same ingredients as in Example 1 were used, except that kappa carrageenan (gel strength: 1,200 g/ ^cm2 or more) and locust bean gum (DANISCO, "GRINDSTED LBG 246") were used as gelling agents instead of agar and xanthan gum. The obtained prepared liquid was gelled in the same manner as in Example 1 to prepare a jelly drink.

For the containerized jelly drinks obtained by the above procedure, samples were prepared a few days after production and adjusted to a product temperature of 5°C. Each sample was tasted by three expert panelists, who evaluated the "texture" and "smoothness in the throat" using the same criteria as in Example 1. The results are shown in Table 10. The results shown in the table are the average values of the evaluations by the three expert panelists. In addition, the "overall evaluation" value was determined from the average values of the results obtained for "texture" and "smoothness in the throat."

[Example 6]
<Examples 6-1 to 6-7>
The ingredients shown in Table 11 were added to a homomixer and dispersed at 3,500 rpm in the same manner as in Example 1 to obtain a prepared liquid. The same ingredients as in Example 1 were used, except that carrageenan (gel strength: 1,200 g/ ^cm² or more) and locust bean gum (DANISCO, "GRINDSTED LBG 246") were used as gelling agents instead of agar and xanthan gum, and sodium chloride was also used. The obtained prepared liquid was gelled in the same manner as in Example 1 to prepare a jelly drink.

For the containerized jelly drinks obtained by the above procedure, samples were prepared a few days after production and adjusted to a product temperature of 5°C. Each sample was tasted by three expert panelists, who evaluated the "texture" and "smoothness in the throat" using the same criteria as in Example 1. The results are shown in Table 12. The results shown in the table are the average values of the evaluations by the three expert panelists. In addition, the "overall evaluation" value was determined from the average values of the results obtained for "texture" and "smoothness in the throat."

Claims (10)

A jelly drink,
(A) two or more gelling agents A selected from the group consisting of 1.2 to 3.2 g/L of agar, 0.9 to 3.2 g/L of carrageenan, and 1.2 to 3.2 g/L of konjac;
(B) two or more gelling agents B selected from the group consisting of 1.2 to 3 g/L of locust bean gum, 0.6 to 3 g/L of xanthan gum, and 0.6 to 3 g/L of gellan gum;
(C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate;
the total amount of the two or more gelling agents A is 2.1 to 4.5 g/L;
The jelly drink, wherein the total amount of the two or more gelling agents B is 1.4 to 6 g/L. The jelly drink according to claim 1 contains 0.31 to 0.78 g/L of potassium citrate, 0.1 to 1 g/L of calcium citrate, or 0.31 to 0.78 g/L of potassium citrate and 0.1 to 1 g/L of calcium citrate. The jelly drink according to claim 1 or 2, having a chlorine content of 0 to 300 ppm. 4. The jelly drink according to claim 1, comprising: (A) two or more gelling agents A selected from the group consisting of 1.2 to 2.6 g/L of agar, 0.9 to 2.6 g/L of carrageenan, and 1.6 to 2.6 g/L of konjac. (B) Two or more gelling agents B selected from the group consisting of 1.2 to 2.4 g/L of locust bean gum, 0.6 to 2.4 g/L of xanthan gum, and 1 to 2.4 g/L of gellan gum. The jelly drink according to any one of claims 1 to 5 , wherein the total content of the two or more gelling agents B is 1.4 to 4 g/L. The jelly drink according to any one of claims 1 to 6 , which has a pH of 3 to 4.8. The jelly drink according to any one of claims 1 to 7 , which contains 25% or less fruit juice. A jelly drink,
(A) two or more gelling agents A selected from the group consisting of 1.2 to 3.2 g/L of agar, 0.9 to 3.2 g/L of carrageenan, and 1.2 to 3.2 g/L of konjac;
(B) two or more gelling agents B selected from the group consisting of 1.2 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
Fruit juice and
Contains
the total amount of the two or more gelling agents A is 2.4 to 4.0 g/L;
the total amount of the two or more gelling agents B is 1.4 to 4.0 g/L;
pH is 3 to 4.8,
A jelly drink having a sodium content of 150 ppm or less. A method for producing a jelly drink,
(A) two or more gelling agents A selected from the group consisting of 1.2 to 3.2 g/L of agar, 0.9 to 3.2 g/L of carrageenan, and 1.2 to 3.2 g/L of konjac; (B) two or more gelling agents B selected from the group consisting of 1.2 to 3 g/L of locust bean gum, 0.6 to 3 g/L of xanthan gum, and 0.6 to 3 g/L of gellan gum; (C) potassium citrate, calcium citrate, or potassium citrate and calcium citrate; and (D) water, wherein a mixed solution is prepared in which the total amount of the two or more gelling agents A is 2.1 to 4.5 g/L and the total amount of the two or more gelling agents B is 1.4 to 6 g/L;
heating the mixture;
and cooling the heated mixture.