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Composition for double texture blasting beads and method thereof

A technology of composition, texture, applied in the field of food and beverage, which can solve the problem of shelf instability, restriction, etc.

Pending Publication Date: 2016-10-05
THE COCA-COLA CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sadly, traditional bubble tea is shelf unstable as these tapioca balls tend to disintegrate shortly after being put on the shelf in this water-based beverage
Shelf-unstable tapioca balls also limit the choice of beverages in which tapioca balls are served, such as still drinks
Therefore, developing new products and formulations of shelf-stable ready-to-drink bubble tea with satisfactory taste and stability represents an ongoing challenge for the beverage industry

Method used

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  • Composition for double texture blasting beads and method thereof
  • Composition for double texture blasting beads and method thereof
  • Composition for double texture blasting beads and method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Grapefruit dual texture popping popping beads

[0054] The following exemplifies the composition of dual texture popcorn using alginate and / or pectin or gellan gel in the outer layer and xanthan gum and fruit puree or fruit juice in the inner layer. Alginate is extracted from seaweed and quickly forms a gel with calcium ions. The gel is irreversible and thermally stable (up to 150°C) in the presence of calcium ions. The inner layer or core of the pop beads is a liquid or gel, while the outer layer forms a shell whose main function is to keep the core ingredients inside and protect it during the processing of the final product and last for a long shelf life they( figure 2 ). To provide a flowing liquid-popping bead inner layer or core, xanthan gum is used.

[0055] Table 1. Preparation of Poppy Sensation Dual Texture Poppies using Grapefruit Puree and Pectin.

[0056]

[0057]

[0058] The combination of water, sugar, xanthan gum, sodium alginate, calcium lac...

Embodiment 2

[0060] Mango Double Texture Solids Chewy Burst Beads

[0061] The following exemplifies the composition of a solid chewy-centered dual-textured popcorn that has alginate and pectin in the outer layer and xanthan gum and pectin in the inner layer. mud. In order to provide the puffball inner layer or core with a chewy bouncy texture, a higher concentration of xanthan gum than in Example 1 was used in addition to konjac gum. Konjac is extracted from the root of the Amorphophallus konjac plant and made into a thermoreversible gel (a solid gel at temperatures below about 65°C and a flowing liquid at high temperatures above about 65°C ).

[0062] Table 2. Preparation of solid chewy dual texture poppies using mango puree and konjac.

[0063]

[0064]

[0065] A combination of water, sugar, xanthan gum, konjac, sodium alginate, calcium lactate, insoluble calcium salts, and mango puree or juice (Table 2) was prepared using the same process to produce a gel-like shell Double t...

Embodiment 3

[0067] Double-textured bead shell stability

[0068] The composition of a pomelo bubble tea beverage is illustrated below, which is water, sucrose, tea powder, citric acid, sodium citrate, vitamin C, pomelo juice, pomelo flavoring agent, and pomelo popping popping prepared in Example 1 Bead preparation.

[0069] Table 3. Preparation of pomelo fruit tea with dual texture popped beads.

[0070]

[0071] Yuzu bubble tea samples were stored at different temperatures (4°C, 25°C, 38°C) and monitored for stability. Samples were evaluated after 1 and 2 months of storage using an internal induction plate. The results showed acceptable stability for beverage products including dual texture popped beads (Table 4).

[0072] Table 4. Internal induction results for bubble tea, fruit juice, and sparkling beverages with bubbles.

[0073]

[0074]

[0075] High "G" alginate can improve product stability compared to high "M" alginate. Using a texture analyzer (TA.XTPlus from Textu...

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Abstract

The present invention provides a composition for preparing double texture blasting beads and a method thereof. The double texture blasting beads are stable in goods shelf in ready-to-drink drink and provide a bursty and chewy mouthfeel sense. The method comprises the following steps: an outer layer comprising high G type alginate or high M type alginate or pectin is combined with an inner layer comprising fruit paste / fruit juice, gum and insoluble calcium salts to simulate the sensory characteristics of fresh pearl tea starch balls.

Description

technical field [0001] The present principles relate generally to the field of food and beverages. In particular, the principles of the present invention provide compositions and methods for producing dual texture bubble bits that can have good structural and texture stability over shelf life in a ready-to-drink beverage sex. Background technique [0002] In China (including Taiwan and Hong Kong), bubble tea (milk tea blended with black tea soup, milk and sugar) with a rich selection of different kinds of puffed pearls is very popular. However, such products are usually freshly prepared and offered on a per-order or per-consumer basis in small bubble tea shops and fast food restaurants. This limited availability can cause inconvenience to consumers. Traditionally, tapioca flour balls (i.e. starch balls) are often used in bubble tea, but more and more types of microparticles, such as gelatinous lumps, red beans, and nata de coco, have become more popular recently. Unfortu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/02A23L2/60
CPCA23L29/256A23L2/52A23L2/56A23L29/015A23L29/231A23L29/244A23L29/27A23L27/72A23V2002/00A23V2200/224A23V2300/24A23L2/02
Inventor 诸胜魁王伟华高夫军邵舒彦郭晨欣廖建平
Owner THE COCA-COLA CO
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