Spout pouch-packaged jelly beverage and method for producing same, and method for improving stringiness during intake of spout pouch-packaged jelly beverage

Abstract

To improve the problem of stringiness that causes adhesion to a spout opening.SOLUTION: A method for improving stringiness during intake of a spout pouch-packaged jelly beverage containing a gelling agent, the method comprising adding a spice powder to the jelly beverage, wherein the amount of the spice powder added is up to 0.5 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a jelly drink in a spout pouch, a method for producing the same, and a method for improving stringiness when ingesting a jelly drink in a spout pouch. [Background technology]

[0002] A spout pouch is a container that combines the barrier properties of flexible packaging with the functionality of a molded product by attaching a spout (a stopper / spout opening) to a pouch (flexible packaging). A spout pouch is a pouch container that can be squeezed to dispense its contents. It can be used for a wide range of contents, from low to high viscosity. It allows users to use the required amount and then close the cap to store the remaining contents. It is lightweight, space-saving, and environmentally friendly. Various jelly drinks filled in such containers are available (see, for example, JP 2015-156828 A). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-156828 Summary of the Invention [Problem to be solved by the invention]

[0004] In spout pouch jelly drinks, when drinking the jelly from the spout and then stopping drinking, the jelly does not separate well (leaves strings) and the contents stick to the area around the spout opening (stringiness). [Means for solving the problem]

[0005] The inventors have found that adding a certain amount of spice powder makes the jelly "crispy" (less stringy) and cuts it easily, thereby improving the problem of the jelly sticking to the spout opening (stringiness) even when you stop drinking it midway. [1] A method for improving stringiness during ingestion of a spout-pouched jelly drink containing a gelling agent, comprising: adding spice powder to the jelly drink; The method, wherein the amount of spice powder added is up to 0.5% by mass. [2] The method described in [1] above, wherein the gelling agent comprises one or more selected from xanthan gum and locust bean gum. [3] The method according to [1] or [2], wherein the spice powder comprises one or more spice powders selected from cinnamon, cardamom, and black pepper. [4] A method for producing a spout pouch jelly drink containing a gelling agent, which has improved stringiness upon ingestion, adding spice powder to the jelly drink; The manufacturing method according to claim 1, wherein the amount of spice powder added is up to 0.5% by mass. [5] The manufacturing method described in [4] above, wherein the gelling agent comprises one or more selected from xanthan gum and locust bean gum. [6] The manufacturing method according to [4] or [5], wherein the spice powder contains powder of one or more spices selected from cinnamon, cardamom, and black pepper. [7] A jelly drink in a spout pouch containing spice powder and a gelling agent, The jelly drink, wherein the spice powder content is up to 0.5% by mass. [8] The jelly drink according to [7], wherein the gelling agent comprises one or more selected from xanthan gum and locust bean gum. [9] The jelly drink according to [7] or [8], wherein the spice powder comprises one or more spice powders selected from cinnamon, cardamom, and black pepper. [Effects of the Invention]

[0006] According to the present invention, it is possible to provide a jelly drink in a spout pouch with improved stringiness. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention relates to a method for improving stringiness when ingesting a jelly drink in a spout pouch containing a gelling agent. In the present invention, the gelling agent is not particularly limited, but examples thereof include xanthan gum, locust bean gum, agar, κ-carrageenan, ι-carrageenan, λ-carrageenan, glucomannan, guar gum, tara gum, tamarind seed gum, gellan gum, native gellan gum, gelatin, sodium alginate, LM pectin, HM pectin, gum arabic, and soybean polysaccharides. These gelling agents may be used alone or in combination of two or more. The amount of gelling agent in the spout pouch jelly drink is preferably 0.05 to 1.5% by mass. In the present invention, the gelling agent preferably contains one or more selected from xanthan gum and locust bean gum, and more preferably contains xanthan gum.

[0008] The method of the present invention for improving the stringiness of a spout-pouched jelly drink containing a gelling agent when ingested includes adding a spice powder to the jelly drink. The addition of the spice powder improves the stringiness problem. When the gelling agent contains xanthan gum, the above-mentioned effect of adding the spice powder is even more pronounced. In the present invention, the spice powder is not particularly limited, but examples thereof include powders of cinnamon, cardamom, pepper, ginger, cloves, allspice, garlic, nutmeg, Sichuan pepper, Japanese pepper, coriander, turmeric, anise, cumin, fennel, mustard seed, etc. These spice powders may be used alone or in combination of two or more. The amount of spice powder added is a maximum of 0.5% by mass, preferably 0.03 to 0.2% by mass. In the present invention, the spice powder preferably comprises one or more spice powders selected from cinnamon, cardamom and black pepper. Furthermore, the particle size of the spice powder is preferably 500 μm or less. The particle size of spice powders is measured by sieving a 10g sample for 10 minutes using a rotary shaker. A particle size of 500μm or less means that the JIS standard sieve mesh size of 500μm or less is 5% or less.

[0009] In the present invention, the jelly drink may contain other ingredients commonly used in jelly drinks, such as sugars, acidulants, vitamins, amino acids, minerals, proteins, collagen, collagen peptides, fruit juice, flavorings, and colorings. The sugars are not particularly limited, but examples thereof include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, etc. These sugars may be used alone or in combination of two or more. The acidulant is not particularly limited, but examples thereof include citric acid, malic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid, gluconic acid, phosphoric acid, salts thereof, etc. These acidulants may be used alone or in combination of two or more. Vitamins are not particularly limited, but examples include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin F, vitamin H, vitamin K, vitamin P, pantothenic acid, choline, folic acid, inositol, niacin, para-aminobenzoic acid (PABA), etc. These vitamins may be used alone or in combination of two or more. The amino acid is not particularly limited, but examples thereof include alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, etc. These amino acids may be used alone or in combination of two or more. The minerals are not particularly limited, but examples thereof include sodium chloride, potassium chloride, calcium chloride, magnesium chloride, calcium lactate, sodium lactate, etc. These minerals may be used alone or in combination of two or more. The protein is not particularly limited, but examples thereof include whey protein isolate (WPI) and whey protein concentrate (WPC), which are milk-derived proteins, soy protein isolate (SPI), which is a soy-derived protein, and hydrolysates thereof. These proteins may be used alone or in combination of two or more. The collagen may be any type of collagen, and its origin is not particularly limited, but examples include collagen from human, chicken, pig, cow, fish, etc. These collagens may be used alone or in combination of two or more types. Collagen peptides are peptides (molecular weights of hundreds to thousands) obtained by enzymatically decomposing collagen into low molecular weight peptides, and the above-mentioned collagen peptides obtained by enzymatically decomposing collagen into low molecular weight peptides can be used. These collagen peptides may be used alone or in combination of two or more types. The coloring matter is not particularly limited, but examples thereof include spirulina coloring matter, carotene coloring matter, monascus coloring matter, safflower yellow coloring matter, caramel coloring matter, etc. These coloring matter may be used alone or in combination of two or more kinds. Fruit juice refers to squeezed fruit juice, crushed fruit (fruit puree), or a mixture thereof. Fruit juice can be obtained by a known production method. The raw material for the fruit juice used in the production method of the present invention is not particularly limited, but examples include juices from citrus fruits such as mandarin oranges and oranges, and apples. These fruit juices may be used alone or in combination of two or more. Flavoring refers to a component capable of imparting a flavor to food or beverage (especially beverages), and may be any of naturally occurring components, synthetic components, or mixtures thereof. In the present invention, known flavorings or commercially available products suitable for food or beverage use may be used as appropriate, and flavorings produced by known production methods may also be used. The flavoring is not particularly limited, but fruit juice flavorings are preferred, such as citrus flavorings, apple flavorings, grape flavorings, strawberry flavorings, pineapple flavorings, banana flavorings, pear flavorings, peach flavorings, plum flavorings, blueberry flavorings, melon flavorings, guava flavorings, mango flavorings, acerola flavorings, and papaya flavorings. These flavorings may be used alone or in combination of two or more. Furthermore, from the viewpoint of the balance of sweetness and sourness, it is also preferred to use a flavoring that imparts a cola flavor (cola flavor). A single type of flavoring may be used as the cola flavor, or multiple types of flavorings, such as spice flavorings and citrus flavorings, may be combined to achieve a cola flavor. [Example]

[0010] (Examples 1 to 9 and Comparative Examples 1 to 4) Water, sugar, and a thickener were mixed in the proportions listed in Table 1 and allowed to swell at 90°C for 10 minutes. Spice powder (particle size 500 μm or less), citric acid, calcium lactate, and potassium chloride were then added and heated at 90°C for 10 minutes. 50 g of the resulting composition was dispensed into a 60 mm diameter container, cooled in a refrigerator, cooled to a product temperature of 5°C, gelled, and subjected to an evaluation of releasability. 180 g of the composition was filled into a spouted pouch (manufactured by Dai Nippon Printing Co., Ltd.) with a capacity of approximately 200 ml and a mouth diameter of 8.5 mm. The pouch was then sealed with a lid, sterilized by immersion in boiling water at 90°C or higher for 10 minutes, and cooled under running water to a core temperature of 20°C or lower. The jelly beverage in the spouted pouch was then cooled in a refrigerator, cooled to a product temperature of 5°C, and gelled to obtain a jelly beverage. The jelly beverage was then evaluated for stringiness upon suction and residual sensation in the mouth.

[0011] (Separability) The product was taken out of the container at room temperature, and the ease of separation with a spoon or the like (sensory evaluation) was evaluated according to the following criteria. The average scores of five panelists are shown in Table 1. standard: When cutting jelly with a spoon, 1: The jelly bends too much after cutting, making it impossible to maintain the shape of the cut surface. 2: The jelly bends significantly after cutting, causing the shape of the cut surface to change significantly. 3: Although there is some warping on the cross section after cutting, the shape of the cut surface is maintained. 4: There is almost no deflection in the cross section after cutting.

[0012] (Stringiness during suction) The way the product came out of the spout and the sensory evaluation when eating were evaluated according to the following criteria. The average results of five panelists are shown in Table 1. standard: 1: The spout is connected from the mouth to the tip and will not break. 2: A little drips from the spout. 3: There is a slight drip (stringiness) from the spout opening, but it breaks off easily. 4: The gel does not drip from the spout.

[0013] (Residual feeling in the mouth) The way the product came out of the spout and the sensory evaluation when eating were evaluated according to the following criteria. The average results of five panelists are shown in Table 1. standard: 1: The roughness of fibers and grains from the spices can be clearly felt in the mouth, which gives an unpleasant feeling. 2: You can feel the grains and fibers from the spices as it goes down your throat. 3: There is a slight presence of grains and fibers from the spices, but they are not noticeable when inhaling. 4: No grains or fibers from spices

[0014] [Table 1]

Claims

1. A method for improving stringiness upon ingestion of a spout-pouched jelly drink containing a gelling agent, comprising: adding spice powder to the jelly drink; The method, wherein the amount of spice powder added is up to 0.5% by mass.

2. 2. The method of claim 1, wherein the gelling agent comprises one or more selected from xanthan gum and locust bean gum.

3. 3. The method according to claim 1 or 2, wherein the spice powder comprises one or more spice powders selected from cinnamon, cardamom and black pepper.

4. A method for producing a spout pouched jelly drink containing a gelling agent, which has improved stringiness upon ingestion, adding spice powder to the jelly drink; The manufacturing method according to claim 1, wherein the amount of spice powder added is up to 0.5% by mass.

5. The method according to claim 4, wherein the gelling agent comprises at least one selected from the group consisting of xanthan gum and locust bean gum.

6. The method according to claim 4 or 5, wherein the spice powder comprises powder of one or more spices selected from the group consisting of cinnamon, cardamom, and black pepper.

7. A spout pouch jelly drink containing spice powder and a gelling agent, The jelly drink, wherein the content of spice powder is up to 0.5% by mass.

8. 8. The jelly drink according to claim 7, wherein the gelling agent comprises at least one selected from the group consisting of xanthan gum and locust bean gum.

9. 9. The jelly drink according to claim 7, wherein the spice powder comprises one or more spice powders selected from the group consisting of cinnamon, cardamom, and black pepper.

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