Jelly beverage

Abstract

To develop a novel jelly beverage.SOLUTION: According to one embodiment of the present invention, there is provided a jelly beverage comprising: (A) one or more gelling agents A selected from the group consisting of agar 0.3-3.2 g / L, carrageenan 0.3-3.2 g / L, and konjac 0.3-3.2 g / L; (B) one or more gelling agents B selected from the group consisting of locust bean gum 0.6-3 g / L, xanthan gum 0.6-3 g / L, and gellan gum 0.6-3 g / L; 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 0.9-6.4 g / L.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a jelly drink, specifically a jelly drink containing a plurality of gelling agents and potassium citrate and / or The present invention relates to a jelly drink containing calcium citrate, and a method for producing the same. [Background technology]

[0002] Up until now, various types of beverages have been developed and sold to suit consumer tastes. One example is jelly drinks, which have a unique texture. It has been developed so far, and some gelling agents have been combined to adjust the texture. For example, in Patent Document 1 (JP 2003-125715 A), xanthan gum konjac extract and / or locust bean gum, and gum derived from red algae. and a gelling agent adjusted to have a gel point of 25 to 50°C. A drink jelly containing the ingredient is disclosed.

[0003] In Patent Document 2 (JP 2012-24081 A), glucomannan is used as a gelling agent. , locust bean gum, and carrageenan, and a gel formed by a gelation promoter. The present invention discloses a packaged jelly drink containing jelly, the jelly containing solids. It has been done.

[0004] In Patent Document 3 (JP 2021-23169 A), a liquid portion and a gel-like jelly portion are and a jelly drink containing casein, locust bean gum, carrageenan, Contains casein, xanthan gum, fats and oils, calcium or magnesium The present invention discloses a jelly drink having a content of the above in a predetermined range. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-125715 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-24081 [Patent Document 3] Patent Publication No. 2021-23169 Summary of the Invention [Problem to be solved by the invention]

[0006] Under the above circumstances, the development of a new jelly drink is awaited. [Means for solving the problem]

[0007] The present inventors have developed a method for producing a gelling agent containing multiple gelling agents and potassium citrate and / or calcium citrate. By preparing a jelly drink using this product, it is possible to produce a jelly drink with a good texture and smoothness in the throat. The present invention is based on this finding.

[0008] The present invention provides the following jelly drink and a method for producing the jelly drink. [1] A jelly drink, (A) 0.3–3.2 g / L agar, 0.3–3.2 g / L carrageenan, and 0. One or more gelling agents A selected from the group consisting of 3 to 3.2 g / L of konjac; (B) 0.6 to 3 g / L locust bean gum, 0.6 to 3 g / L xanthan gum, and 0.6 to 3 g / L of one or more gelling agents B selected from the group consisting of gellan gum and, (C) Potassium citrate, calcium citrate, or potassium citrate and citric acid Calcium and Contains The jelly drink has a total amount of the one or more gelling agents A of 0.9 to 6.4 g / L. [2] 0.31-0.78g / L potassium citrate, 0.1-1g / L calcium citrate or 0.31-0.78 g / L potassium citrate and 0.1-1 g / L quercetin The jelly drink according to [1], which contains calcium phosphate. [3] The jelly drink according to [1] or [2], wherein the chlorine content is 0 to 300 ppm. [4] (A) 0.7–2.6 g / L agar, 0.3–2.6 g / L carrageenan, and 1 Contains one or more gelling agents A selected from the group consisting of konjac and konjac in an amount of 0.6 to 2.6 g / L. The jelly drink according to any one of [1] to [3]. [5] (B) 0.7 to 2.4 g / L locust bean gum, 0.6 to 2.4 g / L xanthan one or more selected from the group consisting of tallow gum, and 1 to 2.4 g / L of gellan gum The jelly drink according to any one of [1] to [4], further comprising a gelling agent B. [6] The jelly drink according to any one of [1] to [5], which contains two or more types of gelling agent A. [7] The jelly according to [6], wherein the total content of the two or more gelling agents A is 1 to 5 g / L. Beverage. [8] The jelly drink according to any one of [1] to [7], which contains two or more types of gelling agent B. [9] The jelly according to [8], wherein the total content of the two or more gelling agents B is 1 to 4 g / L. Beverages.

[10] The jelly drink according to any one of [1] to [9], which has 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 zeolite according to any one of [1] to

[11] , wherein the sodium content is 150 ppm or less. Lee beverages.

[13] A method for producing a jelly drink, (A) 0.3–3.2 g / L agar, 0.3–3.2 g / L carrageenan, and 0 0.3 to 3.2 g / L of one or more gelling agents A selected from the group consisting of konjac, ( B) 0.6-3g / L locust bean gum, 0.6-3g / L xanthan gum, and and 0.6 to 3 g / L of one or more gelling agents B selected from the group consisting of gellan gum. , (C) potassium citrate, calcium citrate, or potassium citrate and citrate and (D) water, wherein the total amount of the one or more gelling agents A is 0.9 to 6.4 preparing a mixture of 1000 mg / L of HCl; heating the mixture; and cooling the heated mixture. [Effects of the Invention]

[0009] According to one aspect of the present invention, a gelling agent containing multiple gelling agents and potassium citrate and / or citric acid is used. According to another aspect of the present invention, a jelly drink containing calcium carbonate is provided. A jelly drink according to a preferred embodiment of the present invention is provided. The material has a good texture and goes down smoothly, and the chlorine content is low, so it is suitable for manufacturing. Corrosion of pipelines in facilities can be suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in detail below. The following embodiments are examples for explaining the present invention. The present invention is not intended to be limited to the embodiments. Unless otherwise specified, it can be implemented in various forms. All documents cited in this specification, as well as publications, patent publications and other patents, The documents are incorporated herein by reference. In this specification, for example, the description "the content of component A is X g / L" means "a beverage This means that 1L contains Xg of component A.

[0011] 1. Jelly drinks In one aspect, the present invention provides the following jelly drink (hereinafter referred to as "the jelly drink of the present invention"). to provide. The jelly drink according to one embodiment of the present invention comprises (A) 0.3 to 3.2 g / L of agar, 0.3 to 3. Selected from the group consisting of 2 g / L carrageenan and 0.3 to 3.2 g / L konjac (B) 0.6 to 3 g / L of locust bean gum, 0. From the group consisting of 6 to 3 g / L xanthan gum and 0.6 to 3 g / L gellan gum (C) one or more gelling agents selected from potassium citrate, calcium citrate, or or potassium citrate and calcium citrate, and The total amount of hydroxybenzoates is 0.9 to 6.4 g / L.

[0012] In this specification, the term "jelly drink" refers to a drink that contains a gelling agent and is gelled by the gelling agent. In one embodiment of the present invention, a jelly drink is a beverage that is in a sol state. It is sufficient that at least a part of the material is in a gel state, and the part that is not in a gel state is in a sol or liquid state. In addition, jelly drinks may also be referred to as jelly-like foods or jelly-like drinks. Food and beverages are also included.

[0013] [Gelling agent] A gelling agent is a chemical substance that turns liquid into a gel. There are various types of gelling agents. Although commercially available, the gelling agents used in one embodiment of the present invention are agar, carrageenan, and corn starch. Gelling agent A selected from the group consisting of locust bean gum, xanthan gum and gelatin gum. Gelling agent B is selected from the group consisting of lactic acid bacteria, ... 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 hard gelling agent is selected as gelling agent B. A relatively soft gelling agent is selected. In addition to gelling agent A and gelling agent B, other known gelling agents may be used as long as the effect of the gelling agent is not impaired. The composition may contain a curing agent.

[0014] (Gelling agent A) The gelling agent A used in one embodiment of the present invention is 0.3 to 3.2 g / L of agar, 0.3 to 3.2 g / L of cellulose acetate, g / L of carrageenan, and 0.3 to 3.2 g / L of konjac. As the gelling agent A, one kind of gelling agent may be selected from the above. Alternatively, two or more gelling agents may be selected. For example, agar and carrageenan, agar and corn A combination of konjac, carrageenan and konjac, or agar, carrageenan and konjac This may also be the case.

[0015] The agar used in the present invention is not particularly limited, and agar generally available on the market can be used. For example, Gel Up series manufactured by San-ei Gen F.F.I. Co., Ltd. Series ("Gel Up J-1630", "Gel Up J-3749" and "Gel Up J-8037") In one embodiment of the present invention, the amount of agar contained in the jelly drink is preferably 0.3 to 3.2 g / L. is preferred, 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 L, 0.3~2.2g / L, 0.7~3.2g / L, 0.7~3g / L, 0.7~3.0g / 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, 1.5~3g / 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 content of agar in the jelly drink can be calculated from the amount of the raw material added.

[0016] The carrageenan used in the present invention is not particularly limited, and various types can be used. However, kappa (κ) carrageenan is preferred. The carrageenan used has a gel strength of 1,000 g / cm 2 More than 1,100g / cm 2 or more than 1,200 g / cm 2 The upper limit of the gel strength is not particularly limited. No, but 3,000g / cm 2 Below 2,500g / cm 2 or less or 2,000g / c m 2 In one embodiment of the present invention, the carrageenan contained in the jelly drink may be as follows: The amount is preferably 0.3 to 3.2 g / L, but may 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 .6g / L, 0.3~2.4g / L, 0.3~2.2g / L, 0.7~3.2g / L, 0.7~3g / L, 0.7~3.0g / 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 , 1.5~3g / 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. The carrageenan content in the jelly drink may be calculated from the amount of added raw materials. It can be put out.

[0017] The konjac used in the present invention is not particularly limited, and may be any commonly available commercially available konjac. For example, a glucomannan ratio of 50% by weight or more, 60% by weight or more, or Top, 70% by weight or more, 80% by weight or more, 50% to 100% by weight, 60% to 98% by weight The konjac content is preferably 70% by weight to 96% by weight or 80% by weight to 95% by weight. 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. However, for example, 0.3-3g / L, 0.3-3.0g / L, 0.3-2.8g / L, 0.3-2.6g / L, 0.3-2.4g / L, 0.3- 2.2g / L, 0.7~3.2g / L, 0.7~3g / L, 0.7~3.0g / 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, 1.5~3g / 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. It may be 6 to 3.0 g / L, 1.6 to 2.8 g / L, 1.6 to 2.6 g / L, 1.6 to 2.4 g / L, or 1.6 to 2.2 g / L. The konjac content in the jelly drink can be calculated from the amount of added ingredients.

[0018] The total amount of one or more gelling agents A in the jelly drink according to one embodiment of the present invention is 0.9 to 6.4 g / L. In this specification, the "total amount of one or more gelling agents A" refers to the amount of the gelling agent A in the jelly of the present invention. If the beverage contains only one type of gelling agent A (e.g., agar), that gelling agent (agar) When the jelly drink of the present invention contains two or more types of gelling agent A, For example, in one embodiment of the present invention, the jelly drink If the ingredient contains agar and carrageenan as gelling agent A, the total amount of one or more gelling agents A shall be " means the total amount of agar and carrageenan. The total amount of one or more gelling agents A in the jelly drink is 0.9-6 g / L, 0.9-6.0 g / L, 0.9-5.5 g / L, 0 .9~5g / L, 0.9~5.0g / L, 0.9~4.5g / L, 0.9~4g / L, 0.9~4.0g / L, 0.9~3.5g / L, 0.9~3g / L, 0.9~3.0g / L, 0.9~2.5g / L, 0.9~2.1g / L, 1.2~6g / L, 1.2~6.0g / L, 1.2~5.5g / 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, 1.2~3 g / L, 1.2~3.0g / L, 1.2~2.5g / 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, 2.5~5g / L, 2.5~5.0 / L, 2.5~4.5 g / L, 2.5~4g / L, 2.5~4.0g / L, 2.5~3.5g / L, 2.5~3g / L, 2.5~3.0g / L, 2.9~6.0g / L, 2 .9~5.5g / L, 2.9~5g / L, 2.9~5.0 / L, 2.9~4.5g / L, 2.9~4g / L, 2.9~4.0g / L, 2.9~3.5 g / L, 2.9 to 3 g / L, or 2.9 to 3.0 g / L.

[0019] The jelly drink according to one embodiment of the present invention may contain two or more types of gelling agent A. The total content of gelling agent A in the cases of 1-6.4g / L, 1-6.2g / L, 1-6.0g / L, 1-5.8g / L, and 1-5 .6g / L, 1~5.4g / L, 1~5.2g / L, 1~5g / L, 1.0~5.0g / L, 1.5~6.4g / L, 1.5~6.2g / L, 1.5 ~6.0g / L, 1.5~5.8g / L, 1.5~5.6g / L, 1.5~5.4g / L, 1.5~5.2g / L, 1.5~5g / L, 2~6.4g / L, 2~6.2g / L, 2~6.0g / L, 2~5.8g / L, 2~5.6g / L, 2~5.4g / L, 2~5.2g / L, 2~5g / L, 2 .0~5.0g / L, 2.4~6.4g / L, 2.4~6.2g / L, 2.4~6.0g / L, 2.4~5.8g / L, 2.4~5.6g / L, 2.4 ~5.4g / L, 2.4~5.2g / L, 2.4~5.0g / L, 2.8~6.4g / L, 2.8~6.2g / L, 2.8~6.0g / L, 2.8~ It may be 5.8 g / L, 2.8 to 5.6 g / L, 2.8 to 5.4 g / L, 2.8 to 5.2 g / L, or 2.8 to 5.0 g / L.

[0020] (Gelling agent B) The gelling agent B used in one embodiment of the present invention is 0.6 to 3 g / L of locust bean gum, 0 From the group consisting of xanthan gum at 0.6 to 3 g / L and gellan gum at 0.6 to 3 g / L As gelling agent B, one gelling agent is selected from the above. Alternatively, two or more gelling agents may be selected. For example, locust bean gum and Xanthan gum, Locust bean gum and gellan gum, Xanthan gum and gellan gum Or a combination of locust bean gum, xanthan gum, and gellan gum. good.

[0021] The locust bean gum used in the present invention is not particularly limited, and any common locust bean gum may be used. For example, the Grinded LBG manufactured by DANISCO can be used. 246" and the like are preferred. The amount of gum is preferably 0.6 to 3 g / L, but may be, for example, 0.6 to 3.0 g / L, 0.9 to 3 g / L, 0.9 to 3.0 g / L, 1. 1~3g / L, 1.1~3.0g / L, 1.2~3g / L, 1.2~3.0g / L, 1.3~3g / L, 1.3~3.0g / L, 1.4~3g / L , 1.4~3.0g / L, 0.6~2.8g / L, 0.9~2.8g / L, 1.1~2.8g / 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 The content of locust bean gum in jelly drinks may be 1.4 to 2.4 g / L or 1.4 to 2.4 g / L. The amount can be calculated from the amount of raw material added.

[0022] The xanthan gum used in the present invention is not particularly limited, and is generally commercially available. For example, the "KELTROL ADVANCED PERFORATION" manufactured by CP Kelco can be used. In one embodiment of the present invention, the jelly drink contains xanthan gum. The amount of the amine is preferably 0.6 to 3 g / L, but may 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 ~3g / L, 1.1~3.0g / L, 1.2~3g / L, 1.2~3.0g / L, 1.3~3g / L, 1.3~3.0g / L, 1.4~3g / L, 1.4~3.0g / L, 0.6~2.8g / L, 0.9~2.8g / L, 1.1~2.8g / 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~ The xanthan gum content in the jelly drink may be 2.4 g / L or 1.4 to 2.4 g / L. It can be calculated from the amount of added ingredients.

[0023] The gellan gum used in the present invention is not particularly limited, and examples thereof include native gellan gum and Deacylated gellan gum is one example. Gellan gum is commonly sold commercially. For example, "GRINDSTED Gellan Dai 200" manufactured by DANISCO can be used. The amount of gellan gum contained in the jelly drink in one embodiment of the present invention is preferably 0.6 to 3 g / L is preferred, but 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 , 1.2~3g / L, 1.2~3.0g / L, 1.3~3g / L, 1.3~3.0g / L, 1.4~3g / L, 1.4~3.0g / L, 0.6~2 .8g / L, 0.9~2.8g / L, 1.1~2.8g / L, 1.2~2.8g / L, 1.3~2.8g / L, 1.4~2.8g / L, 0.6~2.6 g / 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, 1-2.4g / L, 1.1-2.4g / L, 1.2-2.4g / L, 1.3-2.4g / L or 1.4-2.4g / The content of gellan gum in a jelly drink can be calculated from the amount of the raw material added. This can be done.

[0024] The jelly drink according to one embodiment of the present invention may contain two or more types of gelling agent B. The total content of gelling agent B in the cases of 1-6 g / L, 1.0-6.0 g / L, 1-5.8 g / L, 1-5.6 g / L, and 1-5 .4g / L, 1~5.2g / L, 1~5g / L, 1.0~5.0g / L, 1~4.8g / L, 1~4.6g / L, 1~4.4g / L, 1~4.2g / L, 1-4g / L, 1.0-4.0g / L, 1.4-6g / L, 1.4-6.0g / L, 1.4-5.8g / L, 1.4-5.6g / L, 1.4 ~5.4g / L, 1.4~5.2g / L, 1.4~5g / L, 1.4~5.0g / L, 1.4~4.8g / L, 1.4~4.6g / L, 1.4~4. 4g / L, 1.4~4.2g / L, 1.4~4g / L, 1.4~4.0g / L, 1.7~6g / L, 1.7~6.0g / L, 1.7~5.8g / L, 1.7~5.6g / L, 1.7~5.4g / L, 1.7~5.2g / L, 1.7~5g / L, 1.7~5.0g / L, 1.7~4.8g / L, 1.7 ~4.6g / L, 1.7~4.4g / L, 1.7~4.2g / L, 1.7~4g / L, 1.7~4.0g / L or 1.7~3.8g / L It is also possible.

[0025] [Gelling accelerator] In one embodiment of the present invention, the jelly drink contains potassium citrate and / or HCl as a gelling promoter. Or calcium citrate. Generally, the gelling accelerator contains potassium ion. Among salts that generate sodium ions and sodium ions, those approved for use as food additives are Among them, potassium chloride and calcium chloride are widely used. In one embodiment of the present invention, potassium citrate, calcium citrate, or potassium citrate The use of citric acid and calcium citrate provides a good texture and smooth feel. Its low chlorine content also helps prevent corrosion of pipelines in manufacturing facilities. The properties of the gel obtained can change significantly depending on the type of gelation accelerator added. However, in the present invention, a predetermined gelling agent and potassium citrate, calcium citrate or potassium citrate and calcium citrate in combination for good results. The jelly drink according to one embodiment of the present invention has a texture and a smooth texture. Potassium citrate includes monopotassium citrate and tripotassium citrate, Tripotassium citrate is preferred. As calcium, tricalcium citrate is preferred. Other gelling promoters such as potassium phosphate may be included as long as they do not impair the properties of the gelling agent. stomach.

[0026] The content of potassium citrate contained in the jelly drink in one embodiment of the present invention is preferably is 0.31~0.78g / L, 0.35~0.78g / L, 0.4~0.78g / L, 0.40~0.78g / L, 0.45~0.78g / L , 0.5~0.78g / L, 0.50~0.78g / L, 0.55~0.78g / L, 0.31~0.75g / L, 0.35~0.75g / L, 0.4 ~0.75g / L, 0.40~0.75g / L, 0.45~0.75g / L, 0.5~0.75g / L, 0.50~0.75g / L, 0.55~0.75 g / L, 0.31~0.7g / L, 0.31~0.70g / L, 0.35~0.7g / L, 0.35~0.70g / L, 0.4~0.7g / L, 0.40 ~0.70g / 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, 0.40~0.65g / L, 0.45 The concentration may be 0.65g / L, 0.5 to 0.65g / L, 0.50 to 0.65g / L, or 0.55 to 0.65g / L. The potassium citrate content in the beverage can be calculated from the amount of added raw material.

[0027] The content of calcium citrate contained in the jelly drink in one embodiment of the present invention is preferably The most common are 0.1-1g / L, 0.1-1.0g / L, 0.2-1.0g / L, 0.3-1.0g / L, 0.4-1.0g / L, and 0.5-1. 0g / L, 0.6~1.0g / L, 0.7~1.0g / L, 0.8~1.0g / L, 0.9~1.0g / L, 0.1~0.9g / L, 0.1~0.8g / L, 0.1~0.7g / L, 0.1~0.6g / L, 0.1~0.5g / L, 0.1~0.4g / L, 0.1~0.3g / L, 0.1~0.2g / L , 0.2 to 0.8 g / L, 0.3 to 0.7 g / L, or 0.4 to 0.6 g / L. The content of calcium carbonate can be calculated from the amount of raw material added.

[0028] [chlorine] The chlorine content in the jelly drink according to one embodiment of the present invention is preferably 0 to 300 ppm. 0~260ppm, 0~220ppm, 0~200ppm, 0~180ppm, 0~160ppm, 0~140ppm, 0~120 The salt content in the jelly drink may be 0 to 100 ppm, 0 to 80 ppm, 0 to 60 ppm, or 0 to 40 ppm. The amount of chlorine in jelly drinks can be measured by atomic absorption spectrometry. If the amount of the compound contained is known, the value calculated from that amount may be used. The low chlorine content reduces corrosion damage to pipelines in manufacturing facilities. This has the advantage of being able to be manufactured using a variety of manufacturing facilities. There is.

[0029] [sodium] The sodium content of the jelly drink in one embodiment of the present invention is preferably 150p pm or less, 130 ppm or less, 110 ppm or less, 90 ppm or less, 70 ppm or less, 50 ppm or less, 30 ppm or less The amount of sodium in the jelly drink may be 10 ppm or less, or substantially 0 ppm. It can be measured by quantum absorption spectrometry. When the amount of the compound is known, a value calculated from the amount may be used.

[0030] [pH] The pH of the jelly drink in one embodiment of the present invention is preferably 3 to 4.8, and more preferably 3.0 to 4.8. 4.8, 3.2~4.8, 3.4~4.8, 3.6~4.8, 3.8~4.8, 3.2~ 4.6, 3.4~4.6, 3.6~4.6, 3.8~4.6, 3.2~4.4, 3.4~ The pH may be 4.4, 3.6 to 4.4, 3.8 to 4.4, or 3.8 to 4.2. By adjusting the amount to this range, we can suppress the growth of microorganisms while improving the texture and smoothness of the gel. It can be well maintained.

[0031] [Fruit juice] The jelly drink according to one aspect of the present invention may contain fruit juice. The fruit juice contained in the jelly drink is not particularly limited, but examples thereof include orange, Lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry Lee, blackcurrant, cranberry, blueberry, guava, banana, acero La, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, The fruit may be one or more selected from plums, melons, kiwi fruits, and quince. In one preferred embodiment of the present invention, the jelly drink contains black currant juice.

[0032] The fruit juice contained in the jelly drink in one embodiment of the present invention may be straight fruit juice, concentrated fruit juice, or the like. It can be used regardless of the manufacturing method. Concentrated fruit juice can be produced by heating or freezing. The juice content is 40% or less, 35% or less. Below, 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% It is also possible.

[0033] [sweetener] The jelly drink according to one embodiment of the present invention may contain a sweetener. The sweetener may include a low-intensity sweetener, a high-intensity sweetener, or a combination thereof. Flavorings include, for example, glucose, sucrose (granulated sugar, etc.), fructose, Maltose, oligosaccharides, high fructose liquid sugar, lactose, psicose, allose, tagatose, Examples of high-intensity sweeteners include xylose and ribose. ome, neotame, advantame, sucralose, acesulfame potassium (acesulfame Fam K), saccharin, saccharin sodium, sodium cyclamate, dulcin , Disodium Glycyrrhizinate, Trisodium Glycyrrhizinate, Neohesperidin Hydrochalcone, thaumatin, monellin, curculin, mabinlin, brazzein, penta Gin, Hernandulcin, 4β-hydroxyhernandulcin, Miraculin, Glycyrrhizin rubusoside, phyllodulcin, mogroside IV, mogroside V, steviol glycosides (Rebaudioside A, Rebaudioside D, Rebaudioside M), thaumatin, monellin, Examples include brazzein, monatin, monakon extract, or stevia extract.

[0034] [Other optional ingredients] The jelly drink according to one aspect of the present invention may contain any of the above ingredients as long as the effects of the present invention are not impaired. In addition to the above ingredients, the beverage may contain ingredients that can be added to regular beverages. For example, water, acidulants, flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings , extracts, pH adjusters, quality stabilizers, etc.

[0035] [Containers and sterilization] The form of the jelly drink in one embodiment of the present invention is not limited, and can be, for example, a can, a bottle, or a PET bottle. Containerized zealands packed in containers such as pouches, paper packs and plastic containers. If heat sterilization is carried out after packaging, there are no particular restrictions on the type of product. It is not specified, but is carried out using conventional methods such as tumble sterilization, UHT sterilization and retort sterilization. The temperature in the heat sterilization step is not particularly limited, but is preferably, for example, 65 to 130°C. or 80 to 120°C for 1 to 40 minutes. However, if the same sterilization value as the above conditions is obtained, If this is the case, there is no problem with sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds.

[0036] [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 agar; (B) 0.6 to 3 g / L xanthan gum; (C) Contains 0.31 to 0.78 g / L of tripotassium citrate and has a chlorine content of 0 to A jelly drink containing 220 ppm is provided.

[0037] In one aspect of the present invention, (A) 0.9 to 3.2 g / L agar; (B) 0.6 to 3 g / L locust bean gum; (C) Contains 0.31 to 0.78 g / L of tripotassium citrate and has a chlorine content of 0 to A jelly drink containing 220 ppm is provided.

[0038] In one aspect of the present invention, (A) 0.9 to 3.2 g / L of carrageenan; (B) 0.6 to 3 g / L locust bean gum; (C) Contains 0.31 to 0.78 g / L of tripotassium citrate and has a chlorine content of 0 to A jelly drink containing 220 ppm is provided.

[0039] In one aspect of the present invention, (A) 0.9 to 3.2 g / L konjac, (B) 0.6 to 3 g / L xanthan gum; (C) Contains 0.31 to 0.78 g / L of tripotassium citrate and has a chlorine content of 0 to A jelly drink containing 220 ppm is provided.

[0040] In one aspect of the present invention, (A) 0.9 to 3.2 g / L carrageenan and 0.9 to 3.2 g / L agar or Konjac with 0.9 to 3.2 g / L (B) 0.6 to 3 g / L locust bean gum; (C) Contains 0.31 to 0.78 g / L of tripotassium citrate and has a chlorine content of 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.

[0041] In one aspect of the present invention, (A) 0.9 to 3.2 g / L of carrageenan; (B) 0.6–3 g / L locust bean gum and 0.6–3 g / L xanthan gum or 0.6-3 g / L gellan gum, (C) Contains 0.31 to 0.78 g / L of tripotassium citrate and has a chlorine content of 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.

[0042] In one aspect of the present invention, (A) 0.9 to 3.2 g / L carrageenan and 0.9 to 3.2 g / L agar or Konjac with 0.9 to 3.2 g / L (B) 0.6–3 g / L locust bean gum and 0.6–3 g / L xanthan gum or 0.6-3 g / L gellan gum, (C) Contains 0.31 to 0.78 g / L of tripotassium citrate and has a chlorine content of 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.

[0043] In one aspect of the present invention, (A) 0.9 to 3.2 g / L carrageenan, 0.9 to 3.2 g / L agar, and 0.9 ~3.2g / L of konjac and (B) 0.6-3 g / L locust bean gum, 0.6-3 g / L xanthan gum, and and 0.6 to 3 g / L of gellan gum, (C) Contains 0.31 to 0.78 g / L of tripotassium citrate and has a chlorine content of 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.

[0044] 2. Jelly drink manufacturing method In another embodiment, the present invention provides a method for producing the jelly drink of the present invention (hereinafter, "the present invention"). The production method of the present invention provides a method for producing a cellulose acetate solution containing 0.3 to 3.2 g of (A) L agar, 0.3 to 3.2 g / L carrageenan, and 0.3 to 3.2 g / L konjac. (B) 0.6 to 3 g / L of lauric acid; and (C) one or more gelling agents selected from the group consisting of lauric acid, ... Castor bean gum, 0.6-3 g / L xanthan gum, and 0.6-3 g / L gel (C) one or more gelling agents B selected from the group consisting of lanthanum, and potassium citrate; containing calcium citrate, or potassium citrate and calcium citrate, It is particularly preferable to obtain a jelly drink containing one or more gelling agents A in a total amount of 0.9 to 6.4 g / L. Not limited.

[0045] The manufacturing method of one embodiment of the present invention includes blending, heating, and cooling. The manufacturing method is as follows: (A) 0.3 to 3.2 g / L of agar, 0.3 to 3.2 g / L of carrageenan Naan, and 0.3 to 3.2 g / L of konjac. (B) 0.6-3 g / L locust bean gum, 0.6-3 g / L xanthan gum and 0.6 to 3 g / L of gellan gum. (C) a gelling agent B selected from 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 preparing a mixed solution having a concentration of 0.9 to 6.4 g / L; and heating the obtained mixed solution. and cooling the heated mixture. In addition, it may also include filling and sterilization, each of which is explained below.

[0046] (Mixing) In the manufacturing method according to one embodiment of the present invention, the composition includes gelling agent A, gelling agent B, citric acid, Potassium, calcium citrate, or potassium citrate and calcium citrate, water and optionally other optional ingredients are mixed, and the mixture contains (A) 0.3 to 3.2 g / L of agar. , 0.3-3.2g / L carrageenan, and 0.3-3.2g / L konjac (B) 0.6 to 3 g / L of locust vitamin A; and gum, 0.6-3 g / L xanthan gum, and 0.6-3 g / L gellan gum (C) one or more gelling agents B selected from the group consisting of potassium citrate, citric acid calcium, or potassium citrate and calcium citrate; and (D) water; The total amount of the one or more gelling agents A is adjusted to 0.9 to 6.4 g / L. It can be carried out in a commonly used device such as a tank. The raw materials may be added at the same time. Alternatively, some raw materials may be mixed in advance and then mixed with other raw materials. After blending, stirring or filtration may be carried out.

[0047] (heating) In the heating in the production method according to one aspect of the present invention, the mixed liquid obtained by blending is preferably The temperature is preferably 70 to 100°C, more preferably 80 to 100°C. The heating time is selected appropriately. The gelling agent can be converted into a gel by cooling, which will be described later. The prepared liquid is heated once to kill the bacteria. After heating, the liquid may be filled into a container. This may also serve as a bacterial treatment.

[0048] (cooling) In the production method according to one aspect of the present invention, the heated mixture is cooled to a temperature of preferably 35°C. The temperature is preferably 30°C or less. The cooling time can be selected appropriately. For example, the cooling time is 10 to 60 minutes. The gelling agent is gelled by this cooling, and the gelling agent is then cooled to a temperature of 10 to 60 minutes. A jelly drink is obtained.

[0049] (Optional processing) In a manufacturing method according to one aspect of the present invention, a prepared liquid before or after heating is filled into a container. The pasteurization treatment may be carried out together with heating as described above, and the heating and filling process may be carried out in the same manner. Sterilization treatment may be carried out separately after the processing. Examples of sterilization treatment include tumble sterilization, UHT sterilization, and retort sterilization. Examples include sterilization.

[0050] In the manufacturing method of one aspect of the present invention, the "gelling agent", "gelation accelerator", "chlorine", "Sodium," "pH," "Fruit Juice," "Sweetener," "Optional Ingredients," and "Container and Sterilization" are , the same as in the jelly drink section above applies, and the figures are The stated figures apply as is.

[0051] As used herein, the term "at least" means that the number of a particular item is equal to or greater than the recited number. In addition, within this application, the word "about" means that the subject may be "about." The value is within ±25%, ±10%, ±5%, ±3%, ±2% or ±1% of the value that follows. For example, "about 10" means a range of 7.5 to 12.5. [Example]

[0052] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples. It's not something like that.

[0053] [Example 1] <Examples 1-1 to 1-9> First, the raw materials shown in Table 1 are put into a homomixer and dispersed at a rotation speed of 3500 rpm. The ingredients used were as follows: granulated sugar, agar (Sanei "GEL UP J-8037" manufactured by Gen F.F.I. Co., Ltd.), xanthan gum (manufactured by CP Kelco , "KELTROL ADVANCED PERFORMANCE-F"), fruit juice concentrate, ascorbic acid, tricalcium citrate Sodium, flavors and water (RO water (reverse osmosis water)).

[0054] The obtained preparation was heated to 95 to 97°C, then filled into a container and sealed. The jelly drink was filled and sealed in a container and sterilized by inverting it (the product temperature must be maintained at 81°C or higher for 3 minutes or more). The mixture was then again allowed to stand at 35°C or below, cooled and gelled to prepare a jelly drink. [Table 1]

[0055] The container-packed jelly drinks obtained by the above procedure were sampled a few days after production at a temperature of 5°C. Each sample was tasted by three expert panelists and evaluated for "texture" and "smoothness." The evaluation of "dokoshi" was based on the following criteria. [Evaluation criteria for texture and smoothness] 5: Exceptionally good 4: Very good 3: Good 2: Not good 1: Very bad

[0056] The results are shown in Table 2. The results shown in the table are the average values ​​of the evaluations by three expert panelists. In addition, the average values ​​of the results for "texture" and "smoothness in the throat" were used to determine the "overall" score. The "evaluation" value was determined. [Table 2]

[0057] [Example 2] <Examples 2-1 to 2-9> The raw materials shown in Table 3 were charged into a homomixer in the same manner as in Example 1, and the mixture was stirred at a rotation speed of 3500 rpm. Locust bean gum was used instead of xanthan gum. The same raw materials as in Example 1 were used, except that DANISCO's "GRINDSTED LBG 246" was used. The resulting preparation was gelled in the same manner as in Example 1 to prepare a jelly drink. [Table 3]

[0058] The container-packed jelly drinks obtained by the above procedure were sampled a few days after production at a temperature of 5°C. Each sample was tasted by three expert panelists, and the results were evaluated based on the same criteria as in Example 1. The results are shown in Table 4. The results are the average of the evaluations by three expert panelists. The "overall evaluation" value was determined from the average value of the results obtained for "smoothness in the throat." [Table 4]

[0059] [Example 3] <Examples 3-1 to 3-16> The raw materials shown in Tables 5-1 and 5-2 were charged into a homomixer in the same manner as in Example 1, and mixed at 3500 The mixture was dispersed at a rotation speed of 100 rpm to obtain a liquid preparation. Agar and xanthan gum were used as gelling agents. In addition to gum, locust bean gum (DANISCO, "GRINDSTED LBG 246") and karaage Naan (kappa carrageenan (gel strength: 1,200 g / cm 2 (above)), Konjac ( Alcomannan ratio: 88% by weight or more) and gellan gum (DANISCO, "GRINDSTED G" The same raw materials as in Example 1 were used, except that "Elan Dai 200" was used. The resulting preparation was A jelly drink was prepared by gelling in the same manner as in Example 1. [Table 5-1] [Table 5-2]

[0060] The container-packed jelly drinks obtained by the above procedure were sampled a few days after production at a temperature of 5°C. Each sample was tasted by three expert panelists, and the results were evaluated based on the same criteria as in Example 1. The results are shown in Tables 6-1 and 6-2. The results shown in the table are the average values ​​of the evaluations by three expert panelists. The overall evaluation was determined from the average of the results for "smoothness" and "smoothness in the throat." In the table, "gelling agent A," "gelling agent A-2," and "gelling agent A-3" are These refer to "carrageenan," "agar," and "konjac," and are "gelling agent B," "gel "Gelling agent B-2" and "Gelling agent B-3" are "locust bean gum" and "xanthan gum", respectively. "Tangam" and "Gellan Gum". [Table 6-1] [Table 6-2]

[0061] [Example 4] <Examples 4-1 to 4-9> The raw materials shown in Table 7 were charged into a homomixer in the same manner as in Example 1, and the mixture was stirred at a rotation speed of 3500 rpm. The preparation was obtained by dispersing the mixture in several batches. The same raw materials as in Example 1 were used, except that the cellulose acetate solution (88% by weight or more) was used. A jelly drink was prepared by gelling in the same manner as in Example 1. [Table 7]

[0062] The container-packed jelly drinks obtained by the above procedure were sampled a few days after production at a temperature of 5°C. Each sample was tasted by three expert panelists, and the results were evaluated based on the same criteria as in Example 1. The results are shown in Table 8. The results are the average of the evaluations by three expert panelists. The "overall evaluation" value was determined from the average value of the results obtained for "smoothness in the throat." [Table 8]

[0063] [Example 5] <Examples 5-1 to 5-6> The raw materials shown in Table 9 were charged into a homomixer in the same manner as in Example 1, and the mixture was stirred at a rotation speed of 3500 rpm. Instead of agar and xanthan gum as gelling agents, Kappa carrageenan (gel strength: 1,200 g / cm 2 above) and locust bean gum (D The same raw materials as in Example 1 were used, except that a grinding machine manufactured by ANISCO, "GRINDSTED LBG 246", was used. The resulting preparation was gelled in the same manner as in Example 1 to prepare a jelly drink. [Table 9]

[0064] The container-packed jelly drinks obtained by the above procedure were sampled a few days after production at a temperature of 5°C. Each sample was tasted by three expert panelists, and the results were evaluated based on the same criteria as in Example 1. The results are shown in Table 10. The results shown are the average values ​​of the evaluations by three expert panelists. The "overall evaluation" value was determined from the average value of the results obtained for "smoothness in the throat" and "ease in the throat." [Table 10]

[0065] [Example 6] <Examples 6-1 to 6-7> The raw materials shown in Table 11 were charged into a homomixer in the same manner as in Example 1, and the mixture was mixed at 3,500 rpm. The formulation was obtained by dispersing the mixture in a rotating drum. Carrageenan (gel strength: 1,200g / cm 2 above) and locust bean gum (DANIS CO, "GRINDSTED LBG 246" and sodium chloride were used. The same raw materials as in Example 1 were used. The obtained preparation was gelled in the same manner as in Example 1. A jelly drink was prepared. [Table 11]

[0066] The container-packed jelly drinks obtained by the above procedure were sampled a few days after production at a temperature of 5°C. Each sample was tasted by three expert panelists, and the results were evaluated based on the same criteria as in Example 1. The results are shown in Table 12. The results shown are the average values ​​of the evaluations by three expert panelists. The "overall evaluation" value was determined from the average value of the results obtained for "smoothness in the throat" and "ease in the throat." [Table 12]

Claims

[Claim 1] The invention described in this specification.