Jelly drink

Abstract

We offer a jelly drink that contains protein, sugar, and oil, has a set calorie content, is less sticky, has a good texture, and has a good flavor. [Solution] A jelly drink with a composition of 3-12% protein, 3-35% sugar, and 3-20% oil, with a pH of 3-4.6 and 51-368 kcal / 100g.

Description

Technical Field

[0001] The present invention relates to jelly beverages, and particularly to jelly beverages in which nutritional components such as protein, sugar, and oil are blended, having a predetermined calorie content, having little stickiness, good texture, and good flavor.

Background Art

[0002] Conventionally, various proposals have been made regarding jelly-like food and drink products in which nutritional components such as protein, sugar, and oil are blended in a balanced manner.

[0003] For example, Patent Document 1 proposes a whey protein-containing drink jelly.

[0004] Patent Document 2 proposes a liquid nutritional composition that contains the three major nutrients in a balanced manner, has a viscosity that allows it to be drinkable with a straw despite being high in energy, has good flavor, and high state stability.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] An object of the present invention is to provide a jelly beverage in which nutritional components such as protein, sugar, and oil are blended, having a predetermined calorie content, having little stickiness, good texture, and good flavor.

Means for Solving the Problems

[0007] The inventors of this invention prepared several jelly drinks with different acidity levels (pH) containing protein, sugar, and oil as ingredients by changing and combining the proportions of each ingredient, and obtained sensory evaluations by multiple panelists regarding texture (stickiness) and flavor (deliciousness). Through this, they discovered that it is possible to provide a jelly drink that contains the nutritional components of protein, sugar, and oil, has a predetermined calorie content, is less sticky, has a good texture, and has a good flavor, thus completing the present invention.

[0008] The present invention, which achieves the above objective, can be exemplified as follows. [1] A jelly drink with a composition of 3-12% protein, 3-35% sugar, and 3-20% oil, with a pH of 3-4.6 and containing 51-368 kcal / 100g.

[0009] [2] The protein is a jelly drink comprising any one or more of WPI, WPC, collagen, or any one or more of soy-derived, wheat-derived, pea-derived, or rice-derived protein, or any one or more of soy-derived, wheat-derived, pea-derived, or rice-derived protein, WPI, WPC, or collagen [1].

[0010] [3] The jelly beverage is made of one of the following sugars: monosaccharides, disaccharides, polysaccharides, sugar alcohols, or any combination thereof.[1] or [2]

[0011] [4] The jelly drink is made of one of the following sugars: sugar, dextrin, fructose, glucose, fructose-glucose syrup, maltooligosaccharide, corn syrup, honey, or brown sugar, or any combination of several of these.[1] or [2]

[0012] [5] The oil is one of rapeseed oil, rice bran oil, MCT oil, or safflower oil, or any combination of several of these, in any of the jelly drinks [1] to [4].

[0013] As described above, the jelly drink of the present invention has a composition of 3-12% by mass of protein, 3-35% by mass of sugar, and 3-20% by mass of oil, with a pH of 3-4.6 and a calorie content of 51-368 kcal / 100g.

[0014] According to the inventor's research, by using the above-described ingredient composition, it is possible to provide a jelly drink that contains the nutritional components of protein, sugar, and oil, has a predetermined calorie content, is less sticky, has a good texture, and has a good flavor.

[0015] The jelly beverage of the present invention can be manufactured by a manufacturing method known in the art for producing jelly beverages, which are jelly-like food and beverages, as long as it satisfies the above-described composition of ingredients, acidity (pH 3 to pH 4.6), and calorie range.

[0016] The aforementioned protein may consist of WPI, WPC, collagen, or any combination of any several thereof; or a combination of soy-derived, wheat-derived, pea-derived, or rice-derived proteins, or any combination of any several thereof; or a combination of soy-derived, wheat-derived, pea-derived, or rice-derived proteins, WPI, WPC, or collagen.

[0017] Furthermore, the sugar may consist of one of monosaccharides, disaccharides, polysaccharides, sugar alcohols, or any combination thereof. In addition, the sugar may consist of one of sucrose, dextrin, fructose, glucose, fructose-glucose syrup, maltooligosaccharide, corn syrup, honey, brown sugar, or any combination of several of these.

[0018] Further, the oil can be any one of rapeseed oil, rice bran oil, MCT, safflower oil, or a combination of any plurality of these.

[0019] According to the inventor's study, as described above, a jelly-like food or drink with a composition of 3 to 12% by mass of protein, 3 to 35% by mass of sugar, and 3 to 20% by mass of oil, with a pH of 3 to 4.6 and a calorie content of 51 to 368 kcal / 100 g, can provide a jelly drink in which nutritional components such as protein, sugar, and oil are combined, having a predetermined calorie content, being less sticky, having a good texture, and having a good flavor.

[0020] Regarding the protein, sugar, and oil in the composition components, any of the various components conventionally used in the production of food and drinks such as jelly drinks, which are jelly-like food and drinks, can be arbitrarily adopted as is well-known in this technical field. By setting the composition components as described above, with a pH of 3 to 4.6 and a calorie content of 51 to 368 kcal / 100 g, a jelly drink in which nutritional components such as protein, sugar, and oil are combined, having a predetermined calorie content, being less sticky, having a good texture, and having a good flavor can be provided.

[0021] In addition, within the range that does not impair the object of the present invention, in addition to the above-described composition components, food materials, additives, flavors, etc. conventionally used in the production of jelly drinks can be arbitrarily used.

Advantages of the Invention

[0022] According to this invention, a jelly drink in which nutritional components such as protein, sugar, and oil are combined, having a predetermined calorie content, being less sticky, having a good texture, and having a good flavor can be provided.

Brief Description of the Drawings

[0023] [Figure 1]This figure shows the sensory evaluation scores given by one of six sensory evaluation panelists (Panelist 1) for pH 3 jelly drinks (Study Examples 1 to 60) prepared for the study of the present invention by varying and combining different proportions (mass%) of protein (WPI), sugar (sugar), and oil (rapeseed oil). [Figure 2] This figure shows the sensory evaluation scores given by one of six sensory evaluation panelists (Panelist 1) for pH 4.6 jelly drinks (Study Examples 61 to 120) prepared for the study of the present invention by changing and combining various ratios (mass%) of protein (WPI), sugar (sugar), and oil (rapeseed oil). [Figure 3] Figure 1 shows the sensory evaluation scores for pH 3 jelly drinks (Study Examples 1 to 60), and this figure shows the sensory evaluation scores given by one of the six sensory evaluation panelists (Panelist 2). [Figure 4] Figure 2 shows the sensory evaluation score for the pH 4.6 jelly drinks (Study Examples 61-120), for which the sensory evaluation score results are illustrated. This figure shows the sensory evaluation score given by one of the six sensory evaluation panelists (Panelist 2). [Figure 5] Figure 1 shows the sensory evaluation scores for pH 3 jelly drinks (Examples 1 to 60), and this figure represents the sensory evaluation score given by one of the six sensory evaluation panelists (Panelist 3). [Figure 6] Figure 2 shows the sensory evaluation scores for the pH 4.6 jelly drinks (Study Examples 61-120), and this figure represents the sensory evaluation score given by one of the six sensory evaluation panelists (Panelist 3). [Figure 7] Figure 1 shows the sensory evaluation scores for pH 3 jelly drinks (Study Examples 1 to 60), and this figure shows the sensory evaluation scores given by one of the six sensory evaluation panelists (Panelist 4). [Figure 8] Figure 2 shows the sensory evaluation scores for the pH 4.6 jelly drinks (Study Examples 61-120), and this figure represents the sensory evaluation score given by one of the six sensory evaluation panelists (Panelist 4). [Figure 9]Figure 1 shows the sensory evaluation scores for pH 3 jelly drinks (Examples 1 to 60), and this figure represents the sensory evaluation score given by one of the six sensory evaluation panelists (Panelist 5). [Figure 10] Figure 2 shows the sensory evaluation scores for the pH 4.6 jelly drinks (Study Examples 61-120), and this figure represents the sensory evaluation score given by one of the six sensory evaluation panelists (Panelist 5). [Figure 11] Figure 1 shows the sensory evaluation scores for pH 3 jelly drinks (Examples 1 to 60), and this figure represents the sensory evaluation score given by one of the six sensory evaluation panelists (Panelist 6). [Figure 12] Figure 2 shows the sensory evaluation scores for the pH 4.6 jelly drinks (Study Examples 61-120), and this figure represents the sensory evaluation score given by one of the six sensory evaluation panelists (Panelist 6). [Figure 13] Figures 1, 3, 5, 7, 9, and 11 show the average of the sensory evaluation scores given by panelists 1-6 for 1-60 jelly drinks, each prepared to pH 3. [Figure 14] Figures 2, 4, 6, 8, 10, and 12 show the average of the sensory evaluation scores given by panelists 1-6 for jelly drinks 61-120, which were prepared to pH 4.6. [Figure 15] Figure 13 shows the average sensory evaluation scores of the six panelists for jelly drinks 1-60, which were prepared at pH 3. A sensory evaluation where either texture or flavor scored less than 3 points is marked with ×, and a sensory evaluation where both texture and flavor scored 3 points or higher is marked with ○. [Figure 16] Figure 13 shows the average sensory evaluation scores of the six panelists for the jelly beverages from Study Examples 61 to 120, which were prepared at pH 4.6. A × indicates a sensory evaluation where either texture or flavor scored less than 3 points, and a ○ indicates a sensory evaluation where both texture and flavor scored 3 points or higher. [Modes for carrying out the invention]

[0024] Jelly drinks (pH 3 and pH 4.6) containing protein, sugar, and oil were manufactured using conventionally known methods. Several jelly drinks (Examples 1-120 described later) were prepared by varying the proportions and combinations of these components, and each was subjected to sensory evaluation by six panelists (Panelist 1-6).

[0025] The proportions of protein, sugar, and fat in study examples 61-120, which were prepared at pH 4.6, and the calories of the jelly drinks produced, as shown in Figure 2, were the same as the proportions of protein, sugar, and fat in study examples 1-60, which were prepared at pH 3, and the calories of the jelly drinks produced, as shown in Figure 1.

[0026] For the sensory evaluation, each panelist rated the texture (stickiness) on a 5-point scale: "5: Not felt, 4: Almost not felt, 3: Slightly felt, 2: Felt, 1: Strongly felt." For the flavor (deliciousness), each panelist rated it on a 5-point scale: "5: Delicious, 4: Somewhat delicious, 3: Neutral, 2: Somewhat not delicious, 1: Not delicious."

[0027] Figure 1 shows the results of the sensory evaluation of pH 3 jelly drinks (Examples 1 to 60) by Panelist 1. The proportions (mass%) of protein (WPI), sugar (sugar), and oil (rapeseed oil) in Examples 1 to 60, as well as the calories (kcal / 100g) in Examples 1 to 60, are as shown in Figure 1.

[0028] Figure 2 shows the results of the sensory evaluation of pH 4.6 jelly drinks (Study Examples 61 to 120) by Panelist 1. The proportions of protein (WPI), sugar (sugar), and oil (rapeseed oil) in Study Examples 61 to 120 (mass%), and the calories (kcal / 100g) in Study Examples 61 to 120, as shown in Figure 2, are the same as the proportions of protein (WPI), sugar (sugar), and oil (rapeseed oil) in Study Examples 1 to 60 (mass%), and the calories (kcal / 100g) in Study Examples 1 to 60, as shown in Figure 1, as described above.

[0029] Figure 3 shows the results of the sensory evaluation conducted by Panelist 2 on pH 3 jelly drinks (composition ratios and calorie examples 1 to 60 shown in Figure 1).

[0030] Figure 4 shows the results of the sensory evaluation conducted by Panelist 2 on a jelly drink with a pH of 4.6 (composition ratios and calorie examples 61 to 120 shown in Figure 2).

[0031] Figure 5 shows the results of the sensory evaluation conducted by Panelist 3 on pH 3 jelly drinks (composition ratios and calorie examples 1 to 60 shown in Figure 1).

[0032] Figure 6 shows the results of the sensory evaluation conducted by Panelist 3 on a pH 4.6 jelly drink (composition ratios and calorie examples 61 to 120 shown in Figure 2).

[0033] Figure 7 shows the results of the sensory evaluation conducted by Panelist 4 on pH 3 jelly drinks (composition ratios and calorie examples 1 to 60 shown in Figure 1).

[0034] Figure 8 shows the results of the sensory evaluation conducted by Panelist 4 on a pH 4.6 jelly drink (composition ratios and calorie examples 61 to 120 shown in Figure 2).

[0035] Figure 9 shows the results of the sensory evaluation of pH 3 jelly drinks by Panel 5 (composition ratios and calorie examples 1 to 60 shown in Figure 1).

[0036] Figure 10 shows the results of the sensory evaluation conducted by Panel 5 on a jelly drink with a pH of 4.6 (composition ratios and calorie examples 61 to 120 shown in Figure 2).

[0037] Figure 11 shows the results of the sensory evaluation of pH 3 jelly drinks by panelists 6 (composition ratios and calorie examples 1 to 60 shown in Figure 1).

[0038] Figure 12 shows the results of the sensory evaluation of pH 4.6 jelly drinks by Panelist 6 (composition ratios and calorie examples 61 to 120 shown in Figure 2).

[0039] Figure 13 shows the average evaluation scores of panelists 1-6 shown in Figures 1, 3, 5, 7, 9, and 11 for study examples 1-60, which were prepared at pH 3. Figure 14 shows the average evaluation scores of panelists 1-6 shown in Figures 2, 4, 6, 8, 10, and 12 for study examples 61-120, which were prepared at pH 4.6.

[0040] As described above, a five-point rating system is used for sensory evaluation. If either the texture or flavor has an average rating of less than 3 points, the product is considered insufficient as an embodiment of the present invention in terms of sensory evaluation. If both the texture and flavor have an average rating of 3 points or higher, the product can be evaluated as an embodiment of the present invention in terms of sensory evaluation.

[0041] The results for the jelly drink adjusted to pH 3 are shown in Figure 15, and the results for the jelly drink adjusted to pH 4.6 are shown in Figure 16.

[0042] In Figures 15 and 16, the examples where the sensory column is marked with a circle (○) are jelly beverages that can be evaluated as embodiments of the present invention in terms of sensory evaluation of texture (stickiness) and flavor (deliciousness).

[0043] In jelly drinks with pH 3 and pH 4.6, regardless of whether the protein content is 3% by mass or 12% by mass, the sensory evaluation tends to become negative as the sugar content and fat content increase.

[0044] In both pH 3 and pH 4.6 jelly drinks, when the protein content was 3% by mass, the sensory evaluation was acceptable up to a sugar content of 35% by mass and an oil content of 25% by mass (Study Examples 24 and 84). However, when the sugar content was 40% by mass, the sensory evaluation was acceptable up to an oil content of 20% by mass (Study Examples 28 and 88).

[0045] For both pH3 and pH4.6 jelly drinks, when the protein content was 12% by mass, the sensory evaluation was positive up to a sugar content of 35% by mass and an oil content of 20% by mass (Study Examples 53, 113). However, when the sugar content was 40% by mass, the sensory evaluation was positive up to an oil content of 10% by mass (Study Examples 57, 117).

[0046] Therefore, it was found that for jelly drinks with a pH of 3 and a pH of 4.6, and with a protein content of 3% by mass and 12% by mass, it is desirable for the sugar content to be between 3% by mass and 35% by mass.

[0047] Regarding the proportion of fats and oils, for jelly drinks with pH 3 and pH 4.6, and with protein content of 3% and 12% respectively, sensory evaluation was positive (〇) when the sugar content was between 3% and 30% and the fat content was between 3% and 25%. However, when the sugar content was 35% and the fat content was 25%, the sensory evaluation was negative (×) (Study Examples 54 and 114).

[0048] Therefore, it was found that for jelly drinks with pH 3 and pH 4.6, and with protein content of 3% by mass and 12% by mass, when the sugar content is 3% by mass to 35% by mass, it is desirable that the fat content be 3% by mass to 20% by mass.

[0049] As described above, for jelly drinks with pH 3 and pH 4.6, with protein content of 3% and 12% respectively, and with sugar content ranging from 3% to 35% and fat content ranging from 3% to 20%, the calorie content of the jelly drinks ranged from 51 kcal / 100g (Study Example 1, Study Example 61) to 368 kcal / 100g (Study Example 53, Study Example 113).

[0050] Therefore, it was determined that a jelly drink can be provided with a composition of 3-12% by mass of protein, 3-35% by mass of sugar, and 3-20% by mass of oil, with a pH of 3-4.6 and 51-368 kcal / 100g. This jelly drink contains the nutritional components of protein, sugar, and oil, has a less sticky texture, good flavor, and the specified calorie content.

[0051] Furthermore, based on the results of the studies in Figures 15 and 16, when providing a jelly drink with a predetermined calorie content of 114 to 368 kcal / 100g, the ingredient composition can be 3 to 12% by mass of protein, 3 to 35% by mass of sugar, and 10 to 20% by mass of oil.

[0052] Although embodiments of the present invention have been described above, the present invention is not limited to the embodiments described above, and can be modified in various ways within the technical scope as understood from the claims.

Claims

1. A jelly drink with a composition of 3-12% protein, 3-35% sugar, and 3-20% oil, with a pH of 3-4.6 and 51-368 kcal / 100g.

2. The jelly beverage according to claim 1, wherein the protein consists of any one of WPI, WPC, collagen, or any combination of any several thereof, or any one of soy-derived, wheat-derived, pea-derived, or rice-derived proteins, or any combination of any several thereof, or soy-derived, wheat-derived, pea-derived, or rice-derived proteins, WPI, WPC, or collagen.

3. The jelly beverage according to claim 1 or 2, wherein the sugar consists of one of monosaccharides, disaccharides, polysaccharides, sugar alcohols, or any combination thereof.

4. The jelly beverage according to claim 1 or 2, wherein the aforementioned sugar consists of one of the following: sugar, dextrin, fructose, glucose, fructose-glucose liquid sugar, maltooligosaccharide, starch syrup, honey, brown sugar, or any combination of several of these.

5. The jelly beverage according to any one of claims 1 to 4, wherein the oil is one of rapeseed oil, rice bran oil, MCT, or safflower oil, or any combination of several of these.

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