Method for producing beverage containing jelly and milk / milk product

Abstract

To provide a method for producing beverage containing jelly and milk or milk product that suppresses scattering when filling liquid into a container, without complicating a production process, and excellent in throat.SOLUTION: A method for producing beverages that contain jelly and milk or milk products involves using a first liquid that contains a cationically reactive gelling agent and a second liquid that is a beverage containing milk or milk products with calcium. After filling one of the first liquid or the second liquid into a container with an upper opening, the other liquid of the first liquid and second liquid is filled into the container from a porous nozzle set opposite to the upper opening, mixing the first liquid and second liquid due to the confluence created by filling, and producing a mixed liquid and jelly contained in the mixed liquid, thereby producing a beverage that contains jelly and milk or milk products.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a method for producing a beverage containing milk or dairy products containing jelly.

Background Art

[0002] Conventionally, a jelly-containing beverage has been known which is produced by cutting pre-manufactured coffee jelly into cubes or the like, accommodating it in a container, and filling the container with a beverage. However, in the above-described jelly-containing beverage, the jelly is relatively large, and before drinking with a straw or the like, it is necessary to shake the container or intentionally break the jelly with the tip of the straw, which poses a problem in terms of ease of drinking. Further, in the above-described jelly beverage, since the jelly is relatively large as described above and the independence of the liquid and the jelly is high, the throat passage is not good when drinking.

[0003] On the other hand, Patent Document 1 proposes a technique for generating a gel-like substance (jelly) in a beverage by reacting a gelling agent with calcium. Specifically, Patent Document 1 discloses a technique for producing a gelled jelly beverage by mixing a liquid A containing a gelling agent having cation reactivity and a liquid B containing a milk component when filling them into a container. According to Patent Document 1, problems such as scattering during filling of the liquid A into the container are raised. And in order to solve such problems, a method for producing a jelly beverage containing a milk component, in which an insoluble calcium salt is blended in the above liquid A, has been proposed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when using poorly soluble calcium salts, in order to control the solubility of the poorly soluble calcium salts, it is necessary to sufficiently adjust the pH of the liquid A, and there is a problem that the manufacturing process becomes complicated. Also, according to Patent Document 1, the liquid A containing a gelling agent having cation reactivity has a slightly lower pH after heat sterilization. Therefore, by combining this property with the property of poorly soluble calcium and gelling the cation-reactive gelling agent, it is described that by imparting an appropriate viscosity to the liquid A, splashing during filling the liquid A into a container can be prevented. However, when the gelled liquid A (that is, the liquid A already containing jelly) is filled into a container together with the liquid B, there is a risk that splashing will increase due to the presence of the jelly.

[0006] Furthermore, according to the study of the present inventor, a jelly beverage produced by a method of gelling by mixing when filling a container with a liquid A containing a gelling agent having cation reactivity shown in Patent Document 1 and a liquid B containing a milk component and a milk product has insufficient throat passage and there is room for improvement.

[0007] The present invention has been made in view of the above problems. That is, an object of the present invention is to provide a method for producing a jelly and a beverage containing milk and dairy products, which prevents splashing when filling a container with a liquid without complicating the manufacturing process and has good throat passage.

Means for Solving the Problems

[0008] The method for producing a beverage containing jelly and milk and dairy products of the present invention uses a first liquid containing a gelling agent having cation reactivity and a second liquid which is a beverage containing milk and dairy products containing calcium. After filling one of the first liquid or the second liquid into a container with an upper opening, from a porous nozzle set facing the upper opening, the other of the first liquid or the second liquid is filled into the container, and the first liquid and the second liquid are mixed by the confluence of the two caused by filling, and a mixed liquid and jelly contained in the mixed liquid are generated.

Effects of the Invention

[0009] The method for producing a jelly and a beverage containing milk and dairy products according to the present invention can favorably produce a jelly beverage that is very easy to swallow.

Brief Description of the Drawings

[0010]

Figure 1

Figure 2

Figure 3

Modes for Carrying Out the Invention

[0011] First, an overview of the method for producing a jelly and a beverage containing milk and dairy products according to the present invention (hereinafter, also simply referred to as the production method of the present invention) will be described. The production method of the present invention uses at least a first liquid containing a gelling agent having cation reactivity and a second liquid that is a beverage containing milk and dairy products. First, after filling one of the first liquid or the second liquid into a container with an upper opening, the other of the first liquid or the second liquid is filled into the container from a porous nozzle set facing the upper opening. By the confluence of the first liquid and the second liquid caused by such filling, the two are mixed, thereby generating a mixed liquid containing the first liquid and the second liquid and the jelly contained in the mixed liquid, and providing a beverage containing jelly and milk and dairy products.

[0012] According to the present invention having such a configuration, since the gel-like substance (jelly) is generated for the first time by mixing the first liquid and the second liquid, scattering of the liquid due to the fall of the jelly generated in advance is prevented during mixing. In addition, in the present invention, since the other liquid is discharged from the porous nozzle to the one liquid to cause them to merge with each other, scattering of the liquid during mixing is further effectively prevented. Therefore, unlike the prior art described above, complicated pH management is not required, and beverages containing jelly and milk / milk products can be easily produced.

[0013] Moreover, according to the production method of the present invention, beverages containing jelly and milk / milk products that are very easy to swallow can be produced. Such improvement in swallowability is considered to be achieved by discharging and merging the other liquid from the porous nozzle into the one liquid. According to the study by the present inventor, for example, when the first liquid is simply poured into the second liquid contained in a container, large jelly lumps tend to be formed inside the mixed liquid. When such a beverage containing jelly and milk / milk products is drunk through a straw, when sucking up a large jelly, only the jelly is continuously sucked, and when the jelly is finished being sucked, then the liquid is continuously sucked, and it is found that it is difficult to obtain a feeling of drinking the jelly and the liquid integrally, and the swallowability is also insufficient. Therefore, in order to increase the contact area between the first liquid and the second liquid when they merge, the present inventor tried discharging the other liquid (for example, the first liquid) from the porous nozzle into the one liquid (for example, the second liquid) contained in the container to cause them to merge. As a result, it was confirmed that a large number of relatively small-diameter jelly lumps and relatively short filamentous jelly were generated in the mixed liquid of the first liquid and the second liquid. It is presumed that each diverted flow of the other liquid discharged from each hole of the porous nozzle contacts and merges with the one liquid, and with each merge, small-diameter lumps and short filamentous jelly are generated. Then, it was found that a beverage containing milk / milk products containing such small-diameter lumps and short filamentous jelly is very easy to swallow, leading to the provision of the present invention.

[0014] The production method of the present invention will be described in detail below. In the following description, FIG. 1 will be used as appropriate. FIG. 1 is an explanatory diagram for explaining an example of the steps of the production method of the present invention.

[0015] [First Liquid] (Base liquid of the first liquid) The first liquid is a liquid containing a gelling agent having cation reactivity. The base liquid constituting the first liquid is not particularly limited as long as it is mixed with the second liquid and exhibits a preferable flavor as a beverage. For example, the base liquid constituting the first liquid may be a coffee solution or a fruit solution. Here, the coffee solution may be a liquid containing a coffee flavor and a liquid containing coffee extracted from coffee beans, and broadly includes liquids having a coffee flavor. The fruit solution may be a liquid containing a fruit flavor and a liquid containing fruit juice (including concentrated and reconstituted juice), and broadly includes liquids having a fruit flavor.

[0016] In particular, it is one of the preferable embodiments of the production method of the present invention that the first liquid is a coffee solution, that is, a coffee solution containing a gelling agent having cation reactivity. In such an embodiment, by mixing with the second liquid which is a beverage containing milk and dairy products and generating jelly, it is possible to provide jelly having a good throat-passing caffeol flavor and a beverage containing milk and dairy products. Regarding general coffee jelly, there are some in which milk is added to the upper surface of the coffee jelly or the like. However, when trying to eat it with a spoon, it may scoop up only one of the jelly or the milk, and the balance between the jelly and the milk during eating was not good. However, according to the production method of the present invention in the aspect of selecting a coffee solution containing a gelling agent having cation reactivity as the first liquid, the beverage having a caffeol flavor contains small-diameter lumps and short filamentous jelly, and it is possible to provide a beverage containing jelly and milk and dairy products in which the jelly and the liquid having a caffeol flavor can be tasted in a well-balanced manner. Also, when this is drunk with a straw or the like, the small-diameter jelly serves as a moderate accent, and it is possible to provide a beverage containing milk and dairy products with a very unique texture.

[0017] (Gelling agent having cation reactivity) The gelling agent having cation reactivity contained in the first liquid may be any one that reacts with calcium contained in the second liquid to generate a gel-like substance (jelly). Specific examples of the gelling agent having cation reactivity include pectin, carrageenan, gellan gum, alginate, etc. Among them, pectin is preferable because it is easy to handle, has a good texture, and easily produces jelly with a good taste and good mouthfeel.

[0018] Pectin is known to be obtained from apples and citrus fruits. In the first liquid in the production method of the present invention, it is preferable that the first liquid contains pectin derived from apples (hereinafter also referred to as apple-derived pectin) and / or pectin derived from citrus fruits (hereinafter also referred to as citrus-derived pectin) as the gelling agent having cation reactivity. Apple-derived pectin and citrus-derived pectin differ in the structure of the side chains with respect to the main chain. Apple-derived pectin has a structure in which smooth regions (regions without molecular chains) and hairy regions (regions with molecular chains) appear alternately, and its reactivity with calcium is slower than that of citrus-derived pectin, which has a smooth structure as a whole. Therefore, when considering the content of apple-derived pectin and / or citrus-derived pectin in the first liquid, it was found that jelly with an appropriate hardness and improved throat comfort was produced regardless of which pectin was used. In particular, it is more preferable to use a mixture of apple-derived pectin and citrus-derived pectin. When the total amount of apple-derived pectin and citrus-derived pectin contained in the first liquid is 100% by mass, it is further preferable that the ratio of apple-derived pectin (% by mass) : citrus-derived pectin (% by mass) in the first liquid is 20:80 to 45:55, and particularly preferably 25:75 to 40:60. By using a mixture of apple-derived pectin and citrus-derived pectin within such a range, it is possible to sufficiently prevent the jelly from forming large lumps and easily produce beverages containing more excellent throat-passing jelly and milk and dairy products.

[0019] In addition, since pectin has a higher gelling property by reacting with calcium as the degree of esterification is lower, it is preferable to use LM pectin having a degree of esterification of less than 50% as the pectin contained in the first liquid.

[0020] Furthermore, in addition to the base liquid and pectin, the first liquid may also contain optional additives. Examples of the optional additives include saccharides such as liquid sugar and starch syrup.

[0021] [Second liquid] (Base liquid of the second liquid) The base liquid of the second liquid is a beverage containing milk and milk products. Regarding the present invention, the beverage containing milk and milk products is as follows. That is, regarding the present invention, milk refers to raw milk, cow milk, special milk, raw goat milk, pasteurized goat milk, raw ewe milk, raw buffalo milk, adjusted milk, low-fat milk, non-fat milk, and processed milk. Also, regarding the present invention, milk products refer to cream, butter, butter oil, cheese, concentrated whey, ice creams, condensed milk, skimmed condensed milk, unsweetened condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, prepared liquid milk, fermented milk, lactic acid bacteria beverage (limited to those containing 3.0% or more of non-fat milk solids), and milk beverage. In the present invention, the member used as milk and milk products may be one or a combination of two or more selected from the above. Among the above milk and milk products, milk derived from cows (that is, raw cow milk, cow milk, special milk, raw buffalo milk, adjusted milk, low-fat milk, non-fat milk, and processed milk obtained by processing these) has a taste familiar to many people and is preferable. Regarding the present invention, the beverage containing milk and milk products refers to a beverage containing the above-mentioned milk and / or milk products. Also, the beverage of the present invention contains jelly together with such milk and milk products. Here, the jelly refers to a gel-like substance formed by the reaction of a cation-reactive gelling agent contained in the first liquid and calcium contained in the second liquid.

[0022] From the viewpoint of presenting a natural taste of milk flavor, it is preferable that the second liquid contains milk, and it is more preferable that the second liquid is milk. For example, if the base liquid of the first liquid is a coffee solution and the second liquid is milk, a jelly with a flavorful and rich coffee latte taste and a beverage containing milk and dairy products can be produced.

[0023] The second liquid contains at least calcium. The calcium contained in the second liquid may be calcium derived from a beverage containing milk and dairy products constituting the second liquid and / or calcium added to the beverage containing milk and dairy products, and preferably contains calcium derived from the beverage containing milk and dairy products. Among them, it is preferable that the calcium derived from the beverage containing milk and dairy products is contained in an amount exceeding 50% by mass, more preferably 70% by mass or more, still more preferably 90% by mass or more, and particularly preferably 99% by mass or more, based on 100% by mass of the calcium in the beverage containing milk and dairy products which is the second liquid.

[0024] In the present invention, calcium includes both calcium ions dissolved in a liquid and calcium salts such as calcium lactate, calcium chloride, calcium sulfate, calcium citrate, and calcium phosphate.

[0025] The second liquid may appropriately contain any additive in a beverage containing milk and dairy products containing calcium. Examples of the optional additive include thickeners such as xanthan gum, and saccharides such as liquid sugar and starch syrup.

[0026] Regarding the first liquid and the second liquid used in the production method of the present invention described above, the following aspects are preferable from the viewpoint of calcium. That is, it is preferable that the first liquid substantially does not contain calcium, the beverage containing milk and dairy products of the second liquid contains milk, and in the calcium contained in the second liquid, the calcium derived from the milk is 80% by mass or more. More preferably, the first liquid substantially does not contain calcium, the beverage containing milk and dairy products of the second liquid is milk, and the calcium in the second liquid substantially does not contain anything other than the calcium derived from the milk. According to the above aspect, it is possible to produce a beverage containing a jelly-containing milk or dairy product that contains a large amount of calcium derived from milk, exhibits a natural taste, and is less likely to have uneven hardness of the produced jelly and is excellent in swallowing. In addition, regarding the present invention, that the first liquid substantially does not contain calcium means that the calcium content is 0.01% by mass or less in 100% by mass of the first liquid. Also, regarding the present invention, that the calcium in the second liquid substantially does not contain anything other than the calcium derived from the milk means that the content of calcium other than the calcium derived from the milk in the second liquid is 0.01% by mass or less.

[0027] Further, the ratio (mass%) of the pectin contained in the mixed liquid of the mixed first liquid and second liquid to the ratio (mass%) of calcium is not particularly limited, but from the viewpoint that an appropriate amount of jelly can be generated in the beverage, pectin (mass%):calcium (mass) = 85:15 to 92:8 (provided that the sum of pectin (mass%) and calcium (mass%) is 100% by mass) is preferable. In addition, the ratio of calcium referred to here refers to the amount of calcium converted in calcium salts and the like.

[0028] The mixing ratio of the above-described first liquid and second liquid is not particularly limited. However, from the perspective of ensuring a sufficient calcium content by increasing the mixing amount of the second liquid, in terms of the total amount of 100% by mass of the first liquid and the second liquid filled in the container, it is preferable that the second liquid exceeds 50% by mass and is 80% by mass or less. For example, when the first liquid is a coffee solution containing pectin and the second liquid is milk, as described above, the milk as the second liquid exceeds 50% by mass and is 80% by mass or less, and the coffee solution is 20% by mass or more and 50% by mass or less (however, the total is 100% by mass), which is a preferable embodiment. An embodiment in which the milk as the second liquid is 55% by mass or more and 70% by mass or less, and the coffee solution is 30% by mass or more and 45% by mass or less (however, the total is 100% by mass) is more preferable.

[0029] [Manufacturing Process] Next, with reference to FIG. 1, each step in one embodiment of the manufacturing method of the present invention will be described. In the following description, first, an embodiment in which the second liquid is filled in a container and then the first liquid is further filled in the container filled with the second liquid will be described. However, the present invention is not limited to this, and the filling order of the first liquid and the second liquid may be changed.

[0030] First, the first liquid (51) and the second liquid (52) are each adjusted, the second liquid (52) is filled in the first tank (10), and the first liquid (51) is filled in the second tank (20). Then, in each tank, the first liquid (51) and the second liquid (52) are individually sterilized by heating. It should be noted that the manufacturing method of the present invention does not exclude so-called retort sterilization in which the first liquid and the second liquid are filled in a container and the container is sealed and then sterilized. However, by sterilizing the first liquid and the second liquid before the jelly is formed, it is possible to satisfactorily prevent the generated jelly from melting or deteriorating.

[0031] Before each liquid filled in the tank is filled into the container, it is preferable that the temperature of each liquid is adjusted so as to reach an appropriate temperature. By adjusting the temperature of each liquid to an appropriate temperature, it is easy to generate jelly with a preferable balance between small-diameter lumps and short filamentous jelly. If the temperature of each liquid is too low, the proportion of lumpy jelly may be too high, and if it is too high, it may be difficult to sufficiently generate lumpy jelly. For example, when the first liquid (51) is a coffee solution containing a gelling agent having cation reactivity and the second liquid (52) is milk, when mixing the first liquid (51) (coffee solution) and the second liquid (52) (milk), the temperature of the first liquid is preferably 12.5°C or higher and 21.0°C or lower, more preferably 13.0°C or higher and 20.0°C or lower, still more preferably 13.5°C or higher and 18.0°C or lower, and particularly preferably 14.0°C or higher and 16.0°C or lower. On the other hand, when mixing the first liquid (51) (coffee solution) and the second liquid (52) (milk), the temperature of the second liquid is preferably 11.5°C or higher and 21.0°C or lower, more preferably 12.0°C or higher and 20.0°C or lower, and still more preferably 12.5°C or higher and 17.0°C or lower. The means for adjusting the temperature of each liquid is not particularly limited. For example, it may be heated or cooled in the tank, or a heating part or a cooling part may be provided in the flow pipe for flowing the liquid from the tank to the container to heat or cool the liquid passing through the heating part or the cooling part.

[0032] Also, before each liquid filled in the tank is filled into the container, it is preferable that the viscosity of each liquid is adjusted so as to reach an appropriate viscosity. The method for measuring the viscosity of each liquid can be measured by subjecting a liquid sample adjusted to 25 ± 1°C to a single-cylinder rotational viscometer. Examples of the single-cylinder rotational viscometer include, but are not limited to, DV-1 VISCOMETER (manufactured by EIHI SEIKI CO., LTD.), No. 1 rotor, etc. In the present invention, the viscosity of the liquid is not limited, but the viscosity of the first liquid (51) (coffee solution) is preferably 20 mPa·s or more and 150 mPa·s or less, more preferably 30 mPa·s or more and 100 mPa·s or less, and still more preferably 40 mPa·s or more and 60 mPa·s or less. Also, the viscosity of the second liquid (52) (milk) is preferably 3 mPa·s or more and less than 40 mPa·s, more preferably 3 mPa·s or more and less than 20 mPa·s, and still more preferably 3 mPa·s or more and less than 10 mPa·s. Among them, it is particularly preferable that the viscosity of the second liquid (52) is lower than the viscosity of the first liquid (51), and the viscosity of the second liquid is 3 mPa·s or more and less than 10 mPa·s. By adjusting either the first liquid (51) or the second liquid (52) adjusted to such a viscosity to a predetermined temperature and first filling it into a container, and then filling the container with the other of the first liquid (51) or the second liquid (52) adjusted to the predetermined temperature through a porous nozzle, the two can be well mixed, and it is easy to generate a desirable jelly.

[0033] Next, the second liquid (52) filled in the first tank (10) is sent from the flow pipe (62) to the single-hole nozzle (60) and filled into the container (40) placed on the belt conveyor (30). The container (40) filled with the second liquid (52) is sent to the next step by the belt conveyor (30). Subsequently, the first liquid (51) filled in the second tank (20) is sent from the flow pipe (72) to the porous nozzle (70) and filled into the container (40) filled with the second liquid (52) as described above.

[0034] Here, the single-hole nozzle (60) refers to a nozzle having one hole through which the liquid is discharged, and a general nozzle for filling can be used. The pore diameter is not particularly limited. For example, a nozzle having a pore diameter of 0.5 cm or more and 2.0 cm or less can be selected, and among them, it is preferable to select a nozzle having a pore diameter of 1.0 cm or more and 2.0 cm or less. On the one hand, the porous nozzle (70) refers to a nozzle having a plurality of holes through which a liquid is discharged. By dividing the first liquid (51) sent from the second tank (20) into thin streams and filling the container (40) filled with the second liquid (52), it is possible to prevent the liquid from splashing during filling. Further, by using the porous nozzle, the contact area between the first liquid (51) and the second liquid (52) during filling can be increased, thereby preventing the formation of large lumps of gel (jelly) and enabling the generation of a large number of small-diameter jellies.

[0035] The number of holes in the porous nozzle (70) is not particularly limited. However, from the viewpoint of preferably preventing the liquid from splashing during filling and preventing the formation of large lumps of jelly, the number of holes in the porous nozzle (70) is preferably 3 or more, more preferably 4 or more, and even more preferably 5 or more. Also, the upper limit of the number of holes in the porous nozzle (70) is not particularly limited, and a nozzle having mesh-type pores can also be used. However, from the viewpoint of preventing clogging and dripping, it is preferably 15 or less, more preferably 11 or less, and even more preferably 9 or less. The pore diameter of the porous nozzle (70) is not particularly limited. However, from the viewpoint of preferably preventing the liquid from splashing during filling and preventing the formation of large lumps of jelly, the pore diameter of the porous nozzle (70) is preferably 10 mm or less, more preferably 9 mm or less, even more preferably 8 mm or less, and even more preferably 7 mm or less. Also, the lower limit of the pore diameter of the porous nozzle (70) is not particularly limited and is preferably 3 mm or more, more preferably 4 mm or more.

[0036] As described above, by filling the container (40) filled with the second liquid (52) with the first liquid (51), the first liquid (51) and the second liquid (52) can be naturally mixed and brought into contact with each other in the container (40). As a result, a gelling agent having cation reactivity contained in the first liquid (51) reacts with calcium contained in the second liquid (52), and as shown in the container (40) illustrated on the right side of the drawing of FIG. 1, in the mixed liquid of the first liquid (51) and the second liquid (52), a beverage containing jelly having small-diameter jelly (54) and fibrous jelly (56) generated and milk and dairy products can be produced. In addition, the container (40) filled with the first liquid (51) and the second liquid (52) has its upper opening sealed with a lid (42) such as a sheet at an appropriate stage.

[0037] In the production method of the present invention, the liquid first filled into the container may be the first liquid or the second liquid. However, from the viewpoint of producing a beverage containing jelly and milk and dairy products that are easier to swallow, it is preferable to first fill the container with a liquid having a relatively low specific gravity, and then fill the container with a liquid having a relatively high specific gravity through a porous nozzle. Thereby, the heavy specific gravity liquid discharged like a shower from the porous nozzle and filled into the container is easily mixed with the light specific gravity liquid previously filled into the container, and the heavy specific gravity liquid can be quickly advanced in the depth direction of the container. Therefore, in the entire container, the heavy specific gravity liquid and the light specific gravity liquid (that is, the first liquid and the second liquid) can be brought into contact with each other. As a result, it is possible to more favorably generate jelly with a relatively short fibrous jelly compared to the small-diameter jelly. For example, it is known that the specific gravity of general milk is about 1.03 to 1.05. Therefore, when using milk as the second liquid, it is preferable to adjust the specific gravity of the first liquid (for example, coffee solution) to be heavier than the specific gravity of the milk to be used, first fill the container with the second liquid (milk), and then fill the first liquid with a porous nozzle. In particular, when the second liquid is milk, the specific gravity of the first liquid is preferably 1.08 or more and 1.20 or less, and more preferably 1.10 or more and 1.15 or less.

Example

[0038] The present invention will be described in more detail below using examples and comparative examples of the present invention. However, the manufacturing method of the present invention is not limited to the examples at all. In the examples and comparative examples shown below, LM pectin was used as the gelling agent having cation reactivity. As the above LM pectin, apple-derived pectin (manufactured by Unitec Foods Co., Ltd., catalog number UNIPECTIN ELMSN325) and citrus-derived pectin (manufactured by Unitec Foods Co., Ltd., catalog number UNIPECTINE OF445C) were adjusted at a ratio of 1:2.3 and used.

[0039] (Preparation of the first liquid) Coffee beans from Colombia and Guatemala were supplied to an extraction kettle to extract coffee to obtain an extract (coffee solution). The above extract was cooled to 10°C, pectin, liquid sugar, and starch syrup were mixed with the extract, heated and dissolved, and then a pectin solution cooled to 30°C was added to obtain the first liquid. In the first liquid, pectin was adjusted to be 1.6% by mass, liquid sugar was 24% by mass, and starch syrup was 15% by mass. The first liquid obtained as described above was heat-sterilized under the conditions of 133°C for 30 seconds, and then filled into a second tank. In the tank, the temperature of the first liquid was adjusted so that the temperature at the time of filling was 20°C. The specific gravity of the first liquid was 1.1250. The first liquid obtained as described above had a pH of 4.8 and a viscosity of 45 mPa·s. The above pH was measured with a pH meter after adjusting the temperature of the first liquid to 20°C. The above viscosity was measured by adjusting the temperature of the first liquid to 25 ± 1°C and using a single-cylinder type rotational viscometer (DV-1 VISCOMETER, manufactured by Eihiro Seiki Co., Ltd., No. 1 rotor, 100 rpm). The pH and viscosity of the second liquid described later were also measured by the same method.

[0040] (Preparation of the second liquid) Raw cow's milk and xanthan gum were supplied to a mixing tank, mixed and dissolved to obtain the second liquid. In the second liquid, xanthan gum was adjusted to be 0.03% by mass. The calcium concentration in the second liquid was 0.10% by mass. The second liquid obtained as described above was filled into the first tank, heat-sterilized under the conditions of 142°C for 4 seconds, and then filled into the first tank. In the tank, the temperature was adjusted so that the temperature at the time of filling the second liquid was 19°C. Incidentally, the specific gravity of the second liquid was 1.0270. The second liquid obtained as described above had a pH of 6.7 and a viscosity of 5 mPa·s.

[0041] Containers were placed on a belt conveyor (average conveyance speed: 3 m / min). Incidentally, as the above-mentioned containers, those with an upper opening, having a height of 109 mm, a capacity of 300 ml, and a bottom area of 19.6 cm 2 , and an opening area of 35.9 cm 2 resin beverage containers were used. Incidentally, the belt conveyor was controlled to stop for a predetermined time when the beverage container was conveyed under the nozzle, and the second liquid and the first liquid were filled respectively while in the stopped state. Also, the average conveyance speed of the above-mentioned belt conveyor means the average speed at which the beverage container is conveyed in a predetermined section, and is calculated including the time of the above-mentioned stop. First, 158 ml of the second liquid filled in the first tank was filled into the container from a single-hole nozzle (hole diameter: 16 mm). Then, 82 ml of the first liquid filled in the second tank was filled into the container filled with the second liquid from a multi-hole nozzle (hole diameter: 7 mm, number of holes: 7, inner diameter of the nozzle itself: about 35 mm). By the convection naturally generated by the filling, the first liquid and the second liquid were mixed, and thereby a beverage containing jelly and milk / milk products was produced. Incidentally, the mass ratio of pectin to calcium in the beverage containing jelly and milk / milk products produced as described above was 89.2:10.8.

[0042] Example 1 was carried out as described above, and the jelly and the beverage containing milk and dairy products produced thereby were measured and evaluated as follows, and the results are shown in Table 1. Also, the jelly portion was taken out from the bat from the jelly and the beverage containing milk and dairy products produced in Comparative Example 1 described later, and a photograph was taken to observe the shape of the jelly. The photograph of the jelly in Example 1 is shown in Figure 2, and the photograph of the jelly in Comparative Example 1 is shown in Figure 3, and the observation results of each photograph are shown in the table. Incidentally, as the photographs shown in Figures 2 and 3, those having a bottom length dimension (dimension in the left - right direction of the paper surface) of the bat of 315 mm were used.

[0043] (Evaluation of scattering during filling) Regarding the scattering of the liquid when filling the first liquid into the container filled with the second liquid, the following evaluation was carried out. 〇 ··· In visual observation, no scattering of the liquid was confirmed. × ··· In visual observation, scattering of the liquid was confirmed.

[0044] (Evaluation of swallowing) A cylindrical straw with a diameter of 10 mm was gently inserted into the container containing the beverage containing the jelly and milk and dairy products produced as described above, and it was tasted in that state, and the following scoring was done. The tasting was carried out by 5 adult testers, and the total of the scoring results was evaluated as follows. Scoring: <3 points> ··· The jelly and the liquid passed through the throat very well - balanced, and there was no rough feeling in the jelly, and the swallowing was very good. <2 points> ··· The jelly and the liquid passed through the throat well - balanced, and there was no rough feeling in the jelly, and the swallowing was good. <1 point> ··· There was a time when the jelly was continuously sucked, and there was a feeling that the jelly and the liquid passed through the throat individually, and / or a rough feeling of the jelly was felt, and the swallowing was not sufficient. Evaluation: ◎ ··· The total in the above scoring was 13 points or more and 15 points or less. 〇 ··· The total in the above scoring was 10 points or more and less than 13 points. ×··· The total score in the above scoring was less than 10 points.

[0045] (Comparative Example 1) A predetermined amount of the first liquid was placed in a beaker in advance, and Comparative Example 1 was carried out in the same manner as in Example 1 except that the first liquid in the beaker was manually poured into a container filled with the second liquid, and a beverage containing jelly and milk / milk products was produced.

[0046] (Examples 2 to 4) As Examples 2 to 4, except that the filling temperature of the first liquid, or the filling temperatures of the first liquid and the second liquid were changed to the temperatures shown in Table 1, the same method as in Example 1 was carried out to produce a beverage containing jelly and milk / milk products.

[0047]

Table 1

[0048] The present invention described above includes the following technical ideas. (1) A first liquid containing a gelling agent having cation reactivity, and a second liquid which is a beverage containing milk / milk products containing calcium, are used, after filling one of the first liquid or the second liquid into a container with an upper opening, from a porous nozzle set opposite to the upper opening, the other of the first liquid or the second liquid is filled into the container, the first liquid and the second liquid are mixed by the confluence of the first liquid and the second liquid generated by filling, A method for producing a beverage containing jelly and milk / milk products, characterized by generating a mixed liquid and jelly contained in the mixed liquid. (2) The method for producing a beverage containing jelly and milk / milk products according to the above (1), wherein the second liquid contains milk. (3) The first liquid substantially does not contain calcium, the beverage containing the milk / milk products of the second liquid contains milk, and In the calcium contained in the second liquid, the method for producing a jelly and a beverage containing milk and dairy products according to the above (1), wherein the calcium derived from milk is 80% by mass or more. (4) The method for producing a jelly and a beverage containing milk and dairy products according to any one of the above (1) to (3), wherein the first liquid is a coffee solution containing a gelling agent having cation reactivity. (5) The method for producing a jelly and a beverage containing milk and dairy products according to the above (1) or (2), wherein in 100% by mass of the total amount of the first liquid and the second liquid filled in the container, the second liquid is more than 50% by mass and 80% by mass or less. (6) The first liquid is a coffee solution containing a gelling agent having cation reactivity, the second liquid is milk, when mixing the first liquid and the second liquid, the temperature of the first liquid is 13.5 °C or higher and 18.0 °C or lower, the temperature of the second liquid is 12.5 °C or higher and 17 °C or lower, and the method for producing a jelly and a beverage containing milk and dairy products according to the above (1) or (2). (7) The ratio of the content (% by mass) of pectin contained in the first liquid and the second liquid to the content (% by mass) of calcium is pectin:calcium = 85:15 to 92:8 (however, the sum of the content of pectin and the content of calcium is 100% by mass), and the method for producing a jelly and a beverage containing milk and dairy products according to the above (1) or (2).

Explanation of symbols

[0049] 10 ··· First tank 20 ··· Second tank 30 ··· Belt conveyor 40 ··· Container 42 ··· Lid 51 ··· First liquid 52 ··· Second liquid 54 ··· Small-diameter jelly 56 ··· Fibrous jelly 60 ··· Single-hole nozzle 62, 72 ··· Flow tube 70... Porous nozzle

Claims

1. A first liquid containing a gelling agent having cation reactivity, and a second liquid which is a beverage containing milk and dairy products containing calcium, are used. After filling one of the first liquid or the second liquid into a container with an upper opening, from a porous nozzle set facing the upper opening, the other of the first liquid or the second liquid is filled into the container, the first liquid and the second liquid are mixed by the confluence of the first liquid and the second liquid generated by filling, A method for producing a jelly and a beverage containing milk and dairy products, characterized by generating a jelly contained in the mixed liquid and the mixed liquid.

2. The method for producing a jelly and a beverage containing milk and dairy products according to claim 1, wherein the second liquid contains milk.

3. The first liquid substantially does not contain calcium, the beverage containing the milk and dairy products of the second liquid contains milk, and in the calcium contained in the second liquid, the calcium derived from milk is 80% by mass or more. The method for producing a jelly and a beverage containing milk and dairy products according to claim 1.

4. The method for producing a jelly and a beverage containing milk and dairy products according to any one of claims 1 to 3, wherein the first liquid is a coffee solution containing the gelling agent having cation reactivity.

5. In the total amount of 100% by mass of the first liquid and the second liquid filled into the container, the second liquid is more than 50% by mass and 80% by mass or less. The method for producing a jelly and a beverage containing milk and dairy products according to claim 1 or 2.

6. The first liquid is a coffee solution containing the gelling agent having cation reactivity, the second liquid is milk, when mixing the first liquid and the second liquid, the temperature of the first liquid is 13.5 ° C or more and 18.0 ° C or less, The method for producing a jelly and a beverage containing milk and dairy products according to claim 1 or 2, wherein the temperature of the second liquid is 12.5 ° C or more and 17 ° C or less.

7. The ratio of the content (% by mass) of pectin contained in the first liquid and the second liquid to the content (% by mass) of calcium is pectin: calcium = 85:15 to 92:8 (however, the sum of the content of pectin and the content of calcium is 100% by mass). The method for producing a jelly and a beverage containing milk and dairy products according to claim 1 or 2.

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