Jelly beverage and method for suppressing decrease of vitamin d

Abstract

To provide a vitamin D-containing jelly beverage and a method for suppressing reduction of vitamin D in production of the jelly beverage containing vitamin D.SOLUTION: A jelly beverage containing a thickening polysaccharide and vitamin D, wherein the proportion of the thickening polysaccharide relative to the total mass of the jelly beverage is 0.005 to 0.8 mass%, and the jelly beverage contains 0.1 to 15 μg of the vitamin D per 100 g of the jelly beverage.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a jelly drink and a method for suppressing vitamin D loss. [Background technology]

[0002] Jelly drinks containing various nutritional components have been developed to allow easy intake of nutrients. For example, Patent Document 1 discloses a jelly drink containing protein and minerals. Patent Document 2 discloses a jelly drink containing a sour component such as citric acid, which is a functional component expected to have a fatigue recovery effect. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2024-21670 [Patent Document 2] Japanese Patent Publication No. 2022-39093 Summary of the Invention [Problem to be solved by the invention]

[0004] Vitamin D is a fat-soluble vitamin that promotes the absorption of calcium and phosphorus. Jelly drinks containing vitamin D as a nutritional component are desirable, but vitamin D can be lost during the manufacturing process of such jelly drinks.

[0005] An object of the present invention is to provide a jelly drink containing vitamin D and a method for suppressing the decrease of vitamin D during the production of a jelly drink containing vitamin D. [Means for solving the problem]

[0006] The present invention includes the following aspects. [1] A jelly drink containing a thickening polysaccharide and vitamin D, wherein the proportion of the thickening polysaccharide relative to the total mass of the jelly drink is 0.005 to 0.8 mass %, and 100 g of the jelly drink contains 0.1 to 15 μg of vitamin D. [2] The jelly drink according to [1], wherein the thickening polysaccharide is one or more selected from agar, carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan, and native gellan gum. [3] The jelly drink according to [1], wherein the thickening polysaccharide is one or more selected from carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan and native gellan gum. [4] The jelly drink according to [1] or [2], wherein the proportion of water relative to the total mass of the jelly drink is 50 to 90 mass %. [5] The jelly drink according to claim 1 or 2, having a Brix value of 3 to 40. [6] A method for suppressing vitamin D loss in the production of a jelly drink containing a thickening polysaccharide and vitamin D, comprising a step of mixing the thickening polysaccharide, vitamin D, and water, wherein the ratio of the thickening polysaccharide to the total mass of the jelly drink is 0.005 to 0.8 mass%, 100 g of the jelly drink contains 0.1 to 15 μg of vitamin D, and the ratio of water to the total mass of the jelly drink is 50 to 90 mass%. [7] A method for suppressing vitamin D reduction described in [6], wherein the thickening polysaccharide is one or more selected from agar, carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan and native gellan gum. [8] A method for suppressing vitamin D reduction described in [6], wherein the thickening polysaccharide is one or more selected from carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan and native gellan gum. [Effects of the Invention]

[0007] According to the above aspect, it is possible to provide a jelly drink containing vitamin D and a method for suppressing a decrease in vitamin D during the production of a jelly drink containing vitamin D. DETAILED DESCRIPTION OF THE INVENTION

[0008] Unless otherwise specified, the symbol "to" in a numerical range indicates a range from above to below, and both end values ​​are included. Furthermore, when a numerical range is indicated, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also deemed to be disclosed.

[0009] <Jelly drink> In one embodiment of the present invention, the jelly drink contains a thickening polysaccharide and vitamin D, wherein the proportion of the thickening polysaccharide relative to the total mass of the jelly drink is 0.005 to 0.8 mass %, and 100 g of the jelly drink contains 0.1 to 15 μg of vitamin D.

[0010] A jelly drink is a drink that can be consumed by shaking or squeezing the container to break up the jelly. The proportion of water relative to the total mass of the jelly drink is preferably 50 to 90% by mass. When the proportion of water relative to the total mass of the jelly drink is 50 to 90% by mass, a good texture can be obtained.

[0011] The proportion of water to the total mass of a jelly drink can be obtained, for example, by placing 3 to 5 g of jelly drink in a vacuum dryer adjusted to 70°C, drying, allowing to cool, and measuring the mass repeatedly until a constant mass is reached, and then calculating the water content from the mass before and after drying.

[0012] The ratio of the thickening polysaccharide to the total mass of the jelly drink is 0.005% by mass or more, preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more. The ratio of the thickening polysaccharide to the total mass of the jelly drink is 0.8% by mass or less, preferably 0.6% by mass or less, and more preferably 0.5% by mass or less. The upper and lower limits of the ratio of the thickening polysaccharide to the total mass of the jelly drink can be arbitrarily combined. For example, the ratio of the thickening polysaccharide to the total mass of the jelly drink is 0.005 to 0.8% by mass, preferably 0.01 to 0.6% by mass, more preferably 0.05 to 0.5% by mass, and even more preferably 0.1 to 0.5% by mass. When the ratio of the thickening polysaccharide to the total mass of the jelly drink is 0.005 to 0.8% by mass, vitamin D loss during the production process of the jelly drink can be suppressed.

[0013] The thickening polysaccharide is preferably one or more selected from agar, carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan, and native gellan gum, more preferably one or more selected from carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan, and native gellan gum. When the thickening polysaccharide is one or more selected from agar, carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan, and native gellan gum, the flavor and texture are improved, which is preferable.

[0014] The vitamin D content per 100 g of jelly drink is 0.1 μg or more, preferably 0.2 μg or more, and more preferably 0.5 μg or more. The vitamin D content per 100 g of jelly drink is 15 μg or less, preferably 13 μg or less, more preferably 12 μg or less, even more preferably 10 μg or less, even more preferably 8 μg or less, and particularly preferably 5 μg or less. The upper and lower limits of the vitamin D content per 100 g of jelly drink can be arbitrarily combined. For example, the vitamin D content per 100 g of jelly drink is 0.1 to 15 μg, preferably 0.2 to 13 μg, more preferably 0.2 to 12 μg, even more preferably 0.5 to 10 μg, even more preferably 0.5 to 8 μg, and particularly preferably 0.5 to 5 μg. When 100g of jelly drink contains 0.1 to 15μg of vitamin D, By consuming a typical jelly drink (e.g., 100-500g) you can easily take in vitamin D.

[0015] The jelly drink may contain sugars as sweeteners. Examples of sugars include monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. Examples of sugars include sucrose, glucose, and erythritol. The proportion of the sugars relative to the total mass of the jelly drink is preferably 3% by mass or more, more preferably 4% by mass or more, even more preferably 8% by mass or more, even more preferably 12% by mass or more, and particularly preferably 15% by mass or more. The proportion of the sugars relative to the total mass of the jelly drink is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 27% by mass or less, even more preferably 24% by mass or less, and particularly preferably 20% by mass or less. The upper and lower limit values ​​for the proportion of the sugars relative to the total mass of the jelly drink can be combined in any manner. For example, the proportion of the sugars relative to the total mass of the jelly drink is preferably 3 to 30% by mass, more preferably 4 to 27% by mass or more, even more preferably 8 to 24% by mass or more, even more preferably 12 to 20% by mass or more, and particularly preferably 15 to 20% by mass or more. When the proportion of the sugars relative to the total mass of the jelly drink is 3 to 30% by mass, the flavor is good.

[0016] The Brix value of a jelly drink is preferably 3 or higher, more preferably 4 or higher, even more preferably 8 or higher, even more preferably 12 or higher, and particularly preferably 15 or higher. It is also preferably 40 or lower, more preferably 30 or lower, even more preferably 27 or lower, even more preferably 24 or lower, and particularly preferably 20 or lower. The upper and lower limits of the Brix value of a jelly drink can be arbitrarily combined. For example, the Brix value of a jelly drink is preferably 3 to 40, more preferably 4 to 30, even more preferably 8 to 27, even more preferably 12 to 24, and particularly preferably 15 to 20.

[0017] The jelly drink may contain auxiliary ingredients such as acidic components, monosaccharides, oligosaccharides, amino acids, organic amines, pH adjusters, vitamins other than vitamin D, antioxidants, antioxidant aids, dairy ingredients, dietary fiber, and stabilizers.

[0018] Examples of sour components include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, itaconic acid, gluconic acid, succinic acid, acetic acid, fumaric acid, phytic acid, ascorbic acid (vitamin C), and phosphoric acid, with citric acid being preferred. These sour components may be contained in the jelly drink as salts combined with a base.

[0019] Furthermore, citrus juice such as lemon juice may be used as the sour component of the jelly drink of the present invention, and the juice may be either clear or cloudy.

[0020] The pH of the jelly drink is preferably 3 to 4.6.

[0021] <Method for suppressing vitamin D loss during jelly drink production> The method for suppressing vitamin D loss of this embodiment is a method for suppressing vitamin D loss in the production of a jelly drink containing a thickening polysaccharide and vitamin D, and includes a step of mixing the thickening polysaccharide, vitamin D, and water, wherein the thickening polysaccharide is contained at 0.005 to 0.8% by mass relative to the total mass of the jelly drink, 0.1 to 15 μg of vitamin D per 100 g of the jelly drink, and the water content is 50 to 90% by mass relative to the total mass of the jelly drink. That is, the above-mentioned jelly drink can be produced using the method for suppressing vitamin D loss of this embodiment. Note that the production of a jelly drink in this embodiment includes the steps of mixing the thickening polysaccharide, vitamin D, and water, heating the mixed raw material solution, and cooling the heated raw material solution.

[0022] First, a thickening polysaccharide, vitamin D, and water are mixed together. At this time, the above-mentioned auxiliary ingredients may be further mixed in, if necessary. This gives a raw material solution for a jelly drink.

[0023] As the moisture content, water may be mixed, or a liquid containing moisture other than water may be mixed in. Examples of the liquid other than water include fruit juice, liquid sugar, and starch syrup.

[0024] The raw material solution is filled into a container such as a spouted pouch container, a can, a bottle, a PET bottle, or a paper pack. For example, the raw material solution can be filled into a container by a method described in Japanese Patent No. 3527019 or Japanese Patent Laid-Open No. 11-157502. After filling the container with the raw material solution, heating and cooling may be performed sequentially, or the raw material solution may be heated, filled into the container, and then cooled.

[0025] The proportion of the thickening polysaccharide relative to the total mass of the jelly drink is 0.005 to 0.8% by mass. When the proportion of the thickening polysaccharide relative to the total mass of the jelly drink is 0.005 to 0.8% by mass, the decrease in vitamin D can be suppressed when the thickening polysaccharide, vitamin D, and water are mixed. The types and preferred ranges of thickening polysaccharides are the same as those described in <Jelly drinks>, so explanation will be omitted.

[0026] 100g of jelly drink contains 0.1 to 15μg of vitamin D. When 100g of jelly drink contains 0.1 to 15μg of vitamin D, vitamin D can be easily ingested when consuming a typical jelly drink (e.g., 100 to 500g) in one product.

[0027] The proportion of water relative to the total mass of the jelly drink is 50 to 90% by mass. When the proportion of water relative to the total mass of the jelly drink is 50 to 90% by mass, a good texture can be obtained. [Example]

[0028] The present invention will be described in more detail below with reference to examples, but the following examples are not intended to limit the scope of the present invention.

[0029] (Vitamin D residual rate) The residual vitamin D rate was determined by calculating the ratio of the mass of vitamin D contained in the manufactured jelly drink to the mass of vitamin D added as an ingredient in the jelly drink. The mass of vitamin D contained in the jelly drink was calculated from data obtained by high-performance liquid chromatography (HPLC) analysis according to the known official method described in the "Analytical Methods for Nutritional Components in the Food Labeling Standards" and the "Analysis Manual for the 2015 Edition (7th Revision) of the Standard Tables of Food Composition in Japan." The mass of vitamin D contained in the jelly drink was measured immediately after the jelly drink was manufactured.

[0030] (Examples 1 to 7, Comparative Example 1) A jelly drink concentrate was prepared by blending and mixing the ingredients in the proportions shown in Table 1. This jelly drink concentrate was heated to 95°C and filled into a spouted pouch container. After filling, it was cooled in a water bath and left at room temperature for 24 hours to produce a jelly drink. The amount of vitamin D contained in the jelly drink was then measured. In Table 1, "balance" indicates the mass percentage obtained by subtracting the mass percentage of the ingredients other than water contained in the jelly drink from 100% by mass of the jelly drink. The same applies to "balance" in Tables 2 to 4.

[0031] [Table 1]

[0032] The residual vitamin D rates of the jelly drinks of Examples 1 to 7 and Comparative Example 1 are shown in Table 1.

[0033] The residual vitamin D rate was higher in Examples 1 to 7 than in Comparative Example 1. In particular, the residual vitamin D rate was higher in Examples 4 to 7, in which the thickening polysaccharide was 0.15% or more.

[0034] (Examples 8 to 14, Comparative Example 2) A jelly drink concentrate was prepared by mixing the ingredients in the proportions shown in Table 2. This jelly drink concentrate was heated to 95°C and filled into a spouted pouch container. After filling, it was cooled in a water bath and left at room temperature for 24 hours to produce a jelly drink. The amount of vitamin D contained in the jelly drink was then measured.

[0035] [Table 2]

[0036] The residual vitamin D rates of the jelly drinks of Examples 8 to 14 and Comparative Example 2 are shown in Table 2. Compared to Comparative Example 2, Examples 8 to 14 had higher residual vitamin D rates.

[0037] (Examples 15 to 17, Comparative Example 3) A jelly drink concentrate was prepared by blending and mixing the ingredients in the proportions shown in Table 3. This jelly drink concentrate was heated to 95°C and filled into a spouted pouch container. After filling, it was cooled in a water bath and left at room temperature for 24 hours to produce a jelly drink. The amount of vitamin D contained in the jelly drink was then measured.

[0038] [Table 3]

[0039] The residual vitamin D rates of Examples 15 to 17 and Comparative Example 3 are shown in Table 3. Compared to Comparative Example 3, Examples 15 to 17 had higher residual vitamin D rates.

[0040] (Examples 18 to 20) The ingredients were blended and mixed in the proportions shown in Table 4 to prepare a jelly drink concentrate. This jelly drink concentrate was heated to 95°C and filled into a spouted pouch container. After filling, it was cooled in a water bath and left at room temperature for 24 hours to produce a jelly drink. The amount of vitamin D contained in the jelly drink was then measured.

[0041] [Table 4]

[0042] The residual vitamin D rates of Examples 18 to 20 are shown in Table 4. In Example 18, the residual vitamin D rate was 75%, while in Examples 19 to 20, the residual vitamin D rate was as high as 80%.

Claims

1. A jelly drink containing a thickening polysaccharide and vitamin D, the proportion of the thickening polysaccharide relative to the total mass of the jelly drink is 0.005 to 0.8% by mass, The jelly drink contains 0.1 to 15 μg of vitamin D per 100 g of the jelly drink.

2. 2. The jelly drink according to claim 1, wherein the thickening polysaccharide is one or more selected from the group consisting of agar, carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan, and native gellan gum.

3. 2. The jelly drink according to claim 1, wherein the thickening polysaccharide is one or more selected from the group consisting of carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan, and native gellan gum.

4. 3. The jelly drink according to claim 1, wherein the proportion of water relative to the total mass of the jelly drink is 50 to 90 mass %.

5. 3. The jelly drink according to claim 1, which has a Brix value of 3 to 40.

6. 1. A method for suppressing a decrease in vitamin D in the production of a jelly drink containing a thickening polysaccharide and vitamin D, comprising: The method includes a step of mixing the thickening polysaccharide, vitamin D, and water, the proportion of the thickening polysaccharide relative to the total mass of the jelly drink is 0.005 to 0.8% by mass, The jelly drink contains 0.1 to 15 μg of vitamin D per 100 g, The method for inhibiting vitamin D reduction, wherein the proportion of water relative to the total mass of the jelly drink is 50 to 90 mass%.

7. 7. The method for suppressing vitamin D reduction according to claim 6, wherein the thickening polysaccharide is one or more selected from agar, carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan, and native gellan gum.

8. 7. The method for suppressing vitamin D reduction according to claim 6, wherein the thickening polysaccharide is one or more selected from the group consisting of carrageenan, gellan gum, xanthan gum, locust bean gum, glucomannan, and native gellan gum.

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