Jelly drink, method for producing jelly drink, agent for inhibiting gel strength decrease, and method for inhibiting gel strength decrease of jelly drink

Abstract

To provide a jelly-like beverage in which a gel strength decrease can be retarded even if the beverage is stored in a low pH state at room temperature for a long time.SOLUTION: A jelly-like beverage according to the present invention includes a first component consisting of deacylated-type gellan gum and a second component consisting of at least one kind selected from guar gum, tara gum, locust bean gum, and glucomannan, with a ratio of 1:0.3 to 1:5 (first component: second component). The content amount of the first component is 0.05-0.30 wt.%, the content amount of the second component is 0.06-0.50 wt.%, and the pH is within a range of 3.0-4.4.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a jelly drink, a method for producing a jelly drink, an agent for suppressing a decrease in gel strength, and a method for suppressing a decrease in gel strength of a jelly drink. [Background technology]

[0002] Jelly drinks are jellies that can be consumed directly from a container, such as from a bottle or can or through a straw. Jelly drinks that can be consumed directly from a spouted pouch container are also known. Jelly drinks are required to have low gel strength so that they can be consumed in any way.

[0003] Known gelling agents used in jellies include agar, carrageenan, furcellaran, native gellan gum, deacylated gellan gum, gelatin, alginate, and complexes of xanthan with galactomannan or glucomannan. Each forms a jelly (gel) with different characteristics, but they also have some commonalities. Although there are differences in the degree, all gelling agents undergo hydrolysis over time under acidic conditions, resulting in cleavage of the main chain and a decrease in gel strength. In the case of a jelly drink having a low gel strength, the rate of decrease in gel strength is particularly large under acidic conditions. Since the jelly strength has a significant effect on the texture of the jelly drink, it is desirable to suppress the decrease in gel strength.

[0004] After dissolving in hot water, deacylated gellan gum reacts with cations, particularly divalent cations such as calcium, to form a gel. This gel has higher gel strength at the same concentration than other gels, such as red algae extracts, and is acid-resistant even at low pH. When deacylated gellan gum is used at low concentrations, it becomes a brittle gel, so using it in low-pH jelly-like beverages can achieve a refreshing texture. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 7-31386 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-125715 [Patent Document 3] Japanese Patent Application Laid-Open No. 2005-176749 Summary of the Invention [Problem to be solved by the invention]

[0006] Patent Document 1 describes that a low-pH jelly made using a combination of pectin, gellan gum, and calcium citrate has excellent stability. However, although pectin gel is used in low-pH foods, it has a pasty texture and is not suitable for jelly-like beverages. Furthermore, because its strength increases when used in combination with gellan gum, it is not suitable for jelly-like foods. If the concentration of gellan gum used is reduced to lower the gel strength, syneresis increases, which not only impairs the texture but also reduces acid resistance.

[0007] Patent Document 2 describes a drink jelly containing xanthan gum as component A, konjac root extract and / or locust bean gum as component B, and a gum derived from red algae as component C. This drink jelly is characterized by its high storage stability of gel properties even when distributed at room temperature, and its elastic texture.

[0008] However, the gel formed by component A and component B is highly elastic and does not have a refreshing texture. Red algae-derived gums (such as agar and carrageenan) have poor acid resistance, making them difficult to use in low-pH jellies. When gellan gum is added to this formulation, the initial strength is high, resulting in a jelly that is difficult to drink. Furthermore, the gel strength changes over time, resulting in a large difference between the initial strength and the strength after aging.

[0009] Patent Document 3 describes a drinkable jelly that contains xanthan gum with an acetyl group content of 1% or less as an essential ingredient, in combination with one or more selected from carrageenan, glucomannan, and locust bean gum. This drinkable jelly is resistant to deterioration in gel strength even when distributed at room temperature. However, the gel produced by combining these ingredients is highly elastic, has little syneresis, and is not a moist gel. Furthermore, a decrease in gel strength over time at low pH levels was unavoidable.

[0010] Although deacylated gellan gum is a suitable gelling agent, when used at the same concentration as agar or carrageenan, the gel formed by reaction with calcium ions is too strong and has an undesirable texture. Reducing the concentration to lower gel strength impairs acid resistance. At low pH, the difference in gel strength between immediately after production and after storage at room temperature (e.g., after six months) increases, reducing the product's commercial value.

[0011] Therefore, an object of the present invention is to provide a jelly-like beverage that can suppress a decrease in gel strength even when stored at room temperature for a long period of time at a low pH. [Means for solving the problem]

[0012] As a result of intensive research to solve the above-mentioned problems, the inventors have discovered that a jelly-like beverage containing a first component consisting of deacylated gellan gum and at least one second component selected from the group consisting of guar gum, tara gum, locust bean gum, and glucomannan in a specified ratio, and in which the contents of the first component, second component, and xanthan gum are specified within a specified range, has a fresh and good texture even at a pH of 3.0 to 4.4, and can suppress deterioration of gel strength over time at room temperature, thereby completing the present invention.

[0013] That is, the jelly-like beverage of the present invention contains a first component consisting of deacylated gellan gum and a second component consisting of at least one selected from guar gum, tara gum, locust bean gum, and glucomannan in a ratio of 1:0.3 to 1:5 (first component:second component), wherein the content of the first component is 0.05 to 0.30% by weight, the content of the second component is 0.06 to 0.50% by weight, and the pH is within the range of 3.0 to 4.4.

[0014] Furthermore, the method for producing a jelly-like beverage according to the present invention is a method for producing a jelly-like beverage having a pH of 3.0 to 4.4, characterized in that a first component consisting of deacylated gellan gum and a second component consisting of at least one selected from guar gum, tara gum, locust bean gum, and glucomannan are blended in a ratio of 1:0.3 to 1:5 (first component:second component) and mixed with a beverage raw material liquid, so that the content of the first component is 0.05 to 0.30% by weight, and the content of the second component is 0.06 to 0.50% by weight.

[0015] Furthermore, the gel strength reduction inhibitor of the present invention is characterized in that it contains a first component consisting of deacylated gellan gum and a second component consisting of at least one selected from guar gum, tara gum, locust bean gum, and glucomannan in a ratio of 1:0.3 to 1:5 (first component:second component), the content of the first component is 0.05 to 0.30% by weight, the content of the second component is 0.06 to 0.50% by weight, and the pH is within the range of 3.0 to 4.4.

[0016] Furthermore, the method for inhibiting a decrease in gel strength for a jelly-like beverage according to the present invention is a method for inhibiting a decrease in gel strength of a jelly-like beverage having a pH of 3.0 to 4.4, characterized in that a first component consisting of deacylated gellan gum and a second component consisting of at least one selected from guar gum, tara gum, locust bean gum, and glucomannan are blended in a ratio of 1:0.3 to 1:5 (first component:second component) and mixed with a beverage raw material liquid, so that the content of the first component is 0.05 to 0.30% by weight and the content of the second component is 0.06 to 0.50% by weight. [Effects of the Invention]

[0017] According to the present invention, it is possible to provide a jelly-like beverage that can suppress a decrease in gel strength even when stored at room temperature for a long period of time in a low pH state. DETAILED DESCRIPTION OF THE INVENTION

[0018] The jelly-like beverage of the present invention contains deacylated gellan gum as a first component and at least one second component selected from guar gum, tara gum, locust bean gum, and glucomannan. By specifying the contents of the first and second components within predetermined ranges, it is possible to obtain a jelly-like beverage with a fresh and good texture, a low pH, and minimal change in gel strength at room temperature.

[0019] In the present invention, guar gum, tara gum, locust bean gum, and glucomannan (konjac flour) used as the second component are polysaccharides extracted from plants. These polysaccharides have excellent thickening properties and are commonly used to thicken foods and as ingredients for konjac. However, they are relatively susceptible to changes over time in the low pH range and are subject to hydrolysis during long-term storage. As a result, the polysaccharide backbone is cleaved, resulting in a decrease in viscosity.

[0020] The use of a polysaccharide as the second component in combination with deacylated gellan gum reduces the gel strength of the resulting gel. This is because when deacylated gellan gum binds with calcium ions to form a gel, the polysaccharide as the second component penetrates into the deacylated gellan gum matrix, preventing matrix formation. The longer the molecular chain of the polysaccharide, i.e., the higher the molecular weight, the greater the effect of preventing gel formation.

[0021] The inventors focused on these properties and used deacylated gellan gum as the first component in combination with a second component consisting of a specified polysaccharide in a specified ratio. Because the specified second component is contained, even when the first component (deacylated gellan gum) is contained in a larger amount than usual, the second component prevents gel formation as described above. This prevents the gel strength from becoming too high, making it possible to form a jelly with a fresh, pleasant texture.

[0022] When a jelly containing a first component and a second component is stored at room temperature under low pH conditions for a long period of time, the second component gradually hydrolyzes and its molecular weight decreases. The first component is contained in a larger amount than usual, making it acid-resistant. Compared to when agar or carrageenan is used in combination, the gel strength deteriorates less. As a result, the effect of the second component, which reduced the gel strength due to the first component immediately after production, is reduced, and the gel strength tends to increase. Although the degree of decrease is small, the strength of the first component decreases over time, offsetting the change in strength. As a result, it is now possible to produce a jelly-like beverage whose gel strength remains unchanged over a long period of time.

[0023] The larger the molecular weight of the second component, the greater the effect of the first component in reducing the gel strength. Therefore, the weight-average molecular weight (MW) of the second component is preferably 100,000 or more. Specifically, guar gum is preferably 100,000 or more, tara gum is 100,000 or more, locust bean gum is 150,000 or more, and glucomannan is 200,000 or more. By using a second component with a predetermined weight-average molecular weight, a jelly with a minimally reduced pasty texture can be obtained. Note that a particularly preferred polysaccharide as the second component is guar gum.

[0024] The ratio of the first component to the second component is specified to be within the range of 1:0.3 to 1:5. If the ratio of the second component is too low, the effects of the present invention will not be obtained and the initial gel strength will be high. As a result, a good texture will not be obtained. In addition, the gel strength will change significantly over time. On the other hand, if the ratio of the second component is too high, the gel formation of the first component will be excessively inhibited, resulting in insufficient gel strength and a gel with a strong pasty texture. The ratio of the first component to the second component is preferably within the range of 1:0.5 to 1:3, and more preferably within the range of 1:0.7 to 1:2.5.

[0025] The deacylated gellan gum as the first component gels upon contact with a divalent cation such as a calcium salt. For example, the deacylated gellan gum can be dispersed in water and dissolved by heating, followed by the addition of an aqueous solution of a calcium salt, followed by cooling to form a gel. Alternatively, the first component can be dissolved in water by heating in combination with a sequestering agent and a calcium salt. In this case, an acidic solution such as a citric acid solution is then added to liberate calcium, followed by cooling to form a gel.

[0026] The calcium salt may be any calcium salt commonly used for gelling deacylated gellan gum, such as calcium chloride, calcium lactate, or calcium gluconate. The sequestering agent may be a phosphate, such as sodium citrate or sodium metaphosphate.

[0027] The jelly-like beverage of the present invention can be produced by mixing the first and second components with a beverage stock solution. The beverage stock solution is water or an aqueous solution containing water and sweeteners, calcium salts, acidulants, sequestering agents, and other commonly used additives (polysaccharides, proteins, amino acids, colorants, flavorings, fruit juice, fruit pulp, functional ingredients, etc.). These components may be used as two or more aqueous solutions.

[0028] For example, first, an aqueous solution containing granulated sugar as a sweetener, the first component, and the second component is prepared by heating and dissolving. Next, a separately prepared aqueous solution containing an acidulant, a calcium salt, etc. is added. The mixture is then cooled to gel, thereby producing the jelly-like beverage of the present invention. Alternatively, after preparing an aqueous solution containing the first component and the second component by heating and dissolving, a separately prepared aqueous solution containing granulated sugar as a sweetener, an acidulant, a calcium salt, etc. is added. The mixture is then cooled to gel, thereby producing the jelly-like beverage of the present invention.

[0029] Alternatively, an aqueous solution containing granulated sugar as a sweetener and the first component may be prepared by heating and dissolving the solution, and then a separately prepared aqueous solution containing the second component, an acidulant, a calcium salt, etc. may be added to the aqueous solution, followed by cooling to gel the solution.

[0030] The content of the first component in the jelly beverage of the present invention is 0.05 to 0.30% by weight. If the content of the first component is less than 0.05% by weight, sufficient gel strength cannot be obtained. On the other hand, if the content is more than 0.30% by weight, the gel strength becomes too high, resulting in physical properties that are not suitable for a jelly beverage. The content of the first component is preferably 0.07 to 0.25% by weight, and more preferably 0.09 to 0.20% by weight.

[0031] The content of the second component in the jelly beverage of the present invention is 0.06 to 0.50% by weight. If the content of the second component is less than 0.06% by weight, the gel strength provided by the first component cannot be reduced. On the other hand, if the content of the second component is more than 0.5% by weight, the gelation of the first component is excessively inhibited, resulting in a gel with a pasty texture. The content of the second component is preferably 0.08 to 0.40% by weight, more preferably 0.10 to 0.3% by weight.

[0032] The jelly-like beverage of the present invention exhibits reduced deterioration of gel strength over time. Specifically, the deterioration rate, defined by the following mathematical formula (1) using the gel strength (GS(0)) of the jelly-like beverage stored at 10°C for one day after production and the gel strength (GS(1)) after storage at 37°C for three months, is 50% or less. The smaller the deterioration rate, the better, but a deterioration rate of up to 50% is acceptable.

[0033]

number

[0034] The rate of deterioration of gel strength is preferably 40% or less, and more preferably 35% or less. Immediately after production, the gel strength is high due to the deacylated gellan gum, which is the first component. The second component inhibits gel formation, resulting in a gel strength suitable for a jelly drink. Both the first and second components deteriorate over time, but the second component deteriorates to a greater extent. Because the effect of inhibiting gel formation is reduced, the apparent change (decrease) in gel strength is reduced.

[0035] The pH of the jelly-like beverage of the present invention is specified to be 3.0 to 4.4. If the pH is lower than 3.0, the beverage will have a strong acidity, a poor taste, and a significant decrease in gel strength over time. On the other hand, if the pH is higher than 4.4, the beverage will have a weak acidity, a poor taste, and poor shelf life. The pH can be adjusted by adding an acidulant. There is no particular limitation on the acidulant, as long as it is one that is commonly used in foods. Examples include citric acid, malic acid, ascorbic acid, gluconic acid, fumaric acid, phytic acid, and phosphoric acid. The sodium salts of these acidulants may be used in combination to stabilize the pH.

[0036] Generally, the lower the pH, the greater the change in gel strength over time. However, the present invention makes it possible to produce a jelly drink in which the change in gel strength over time is minimal even in the low pH range.

[0037] The jelly-like beverage of the present invention may contain additives, such as agar, carrageenan, xanthan gum, starch, pectin, tamarind gum, gelatin, psyllium seed gum, salts, proteins, amino acids, sugars, biofunctional ingredients, colorings, and flavorings, as long as the additives do not impair the effects of the present invention.

[0038] However, the xanthan gum content in the jelly-like beverage of the present invention is specified to be 0.08% by weight or less. The xanthan gum content is preferably 0.04% by weight or less, and more preferably 0.02% by weight or less. Xanthan gum reacts with the second components, tara gum, locust bean gum, and glucomannan, to form an elastic, disintegration-resistant gel.

[0039] In jelly-like beverages using deacylated gellan gum, if a large amount of xanthan gum is added, the resulting gel becomes highly viscoelastic. This results in a loss of the fresh texture achieved by deacylated gellan gum. Even when the content of the second component is low, if the xanthan gum content is greater than 0.08% by weight, the resulting beverage will have the strong, pasty texture characteristic of xanthan gum. If the xanthan gum content is 0.08% by weight or less, a jelly-like beverage with the desired properties can be obtained.

[0040] The first component and the second component blended in a ratio of 1:0.3 to 1:5 can be used as a gelling agent. The gelling agent may contain the additives described above. The gelling agent can be prepared by blending a first component consisting of deacylated gellan gum with a second component selected from tara gum, locust bean gum, and glucomannan in a predetermined ratio, and adding additives as needed.

[0041] Such a gelling agent can be mixed with a beverage stock liquid to produce a jelly-like beverage. The beverage stock liquid may contain an acidulant. When the content of the first component in the jelly-like beverage is within the range of 0.05 to 0.30 wt % and the content of the second component is within the range of 0.06 to 0.50 wt %, even when the jelly-like beverage has a low pH (e.g., pH 3.0 to 4.4), the decrease in gel strength is suppressed during long-term storage at room temperature.

[0042] When xanthan gum is used as an additive, it is preferable to use it so that the content of xanthan gum in the jelly-like beverage is 0.08% by weight or less, which suppresses viscoelasticity and pastiness, thereby improving the texture of the jelly-like beverage. [Example]

[0043] Examples of the present invention will be specifically described below, but the present invention is not limited to these examples.

[0044] The main materials used in the present invention are as follows: The content of each material is expressed in weight % (W / W) unless otherwise specified. First component Deacylated gellan gum: Inagel GP-10 (Ina Food Industry Co., Ltd.) second component Guar gum 1: Inageru GR-15 (Ina Foods Co., Ltd.) (MW 1600000) Guar Gum 2: (MW 104000) Tara gum 1: Inageru Tara gum A (Ina Foods Co., Ltd.) (MW 1200000) Tara gum 2: (MW 109000) Locust bean gum 1: Inageru L-85 (Ina Foods Co., Ltd.) (MW 1650000) Locust Bean Gum 2: (MW153000) Glucomannan 1: Inagerumannan 180 (Ina Food Industry Co., Ltd.) (MW 3700000) Glucomannan 2: (MW 210000) others Agar: Ina Agar UP-37 (Ina Food Industry Co., Ltd.) Carrageenan: Inagel E-150 (Ina Foods Co., Ltd.) Xanthan gum: Echo Gum T (CP Kelco) Pectin: Inagel JP-20 (Ina Foods Co., Ltd.)

[0045] Guar gum 2, tara gum 2, locust bean gum 2, and glucomannan 2 were produced using the high molecular weight guar gum 1, tara gum 1, locust bean gum 1, and glucomannan 1, respectively, as raw materials by the following method. First, the raw materials were heated and dissolved in purified water to prepare a 3% solution. 0.3% citric acid was added to the resulting solution and stirred at 90°C (product temperature) for 30 minutes. This was neutralized with sodium carbonate and then poured into 95% alcohol to precipitate. The solids were then collected, dried at 90°C, and ground into powder using a grinder (coffee mill).

[0046] The weight-average molecular weight of the second component was measured by gel permeation chromatography (GPC). The column used was a TSK-GEL (registered trademark) ALPHA-M manufactured by Tosoh Corporation. Before injection, the sample was filtered through a 0.45 μm membrane filter. The measurement conditions were as follows: Molecular weight marker pullulan standard Mobile phase: 0.1 mol / L sodium nitrate Flow rate: 1.0mL / min

[0047] The jelly drinks are evaluated by the following method. 1. Gel strength The jelly was filled into a container with a diameter of 60 mm and a height of 25 mm, sealed, sterilized by heating at 85°C for 30 minutes, and then cooled to 10°C to gelatinize it, and then stored at 37°C. The gel strength was measured at 10°C using a texture analyzer (TA.XT.Plus, manufactured by Eiko Seiki Co., Ltd.). The plunger had a cross-sectional area of ​​1 cm. 2 The gel was cylindrical, the penetration speed was 20 mm / min, and the load at which the gel was destroyed was taken as the gel strength.

[0048] 2. Changes over time The sterilized jelly filled into the container was placed in a constant temperature dryer and air-blowing incubator (DKN602, Yamato Scientific Co., Ltd.) at 37°C and stored for 3 months, after which the gel strength was measured. The gel strength was measured by measuring the difference (deterioration rate) between the gel strength of the jelly drink stored at 10°C for one day after production (GS(0)) and the gel strength after three months at 37°C (GS(1)). The deterioration rate was calculated using the following formula (1):

number

[0049] 3. Texture of jelly drinks The jelly was sampled (tasted) by 10 panelists and evaluated according to the following criteria. A: The texture was not sticky and had a fresh texture suitable for a jelly drink. B: There is a slight sticky feeling, but it is not a problem. B + : It feels stickier than B, but it's not a problem. C: The gel strength is high but not problematic. D: The gel strength is low, but not problematic. E: It has a sticky texture and is not suitable as a jelly drink. F: The gel strength is too high and is not suitable for a jelly drink. G: The gel strength is too low and is not suitable for a jelly drink. The results were presented by listing the number of people who evaluated next to the alphabet, such as A5, B5, etc.

[0050] For jelly strength, A to D are acceptable levels, and E to G are unacceptable. A gel strength deterioration rate of 50% or less is acceptable. A jelly that meets all of these criteria will be a jelly that achieves the object of the present invention.

[0051] <Experimental Example 1: Using guar gum 1 as the second ingredient> The drink jelly (1000 g) of Example 1 was produced using deacylated gellan gum (0.05 wt%), guar gum 1 (0.25 wt%), granulated sugar (10 wt%), citric acid (0.4 wt%), sodium citrate (0.10 wt%), calcium lactate (0.1 wt%), and water (the remainder).

[0052] First, deacylated gellan gum and guar gum 1 were added to water and dispersed. After boiling and dissolving, granulated sugar and calcium lactate dissolved in 20 g of water were added and dissolved. After confirming that the temperature of the solution had reached 80°C or below, citric acid and sodium citrate were added and dissolved. The mixture was filled into a container (diameter 60 mm, height 25 mm) and sealed, sterilized by heating at 85°C for 30 minutes, and then cooled to 10°C for gelation, yielding the drink jelly of Example 1. The pH of the drink jelly of Example 1 was 3.0.

[0053] The compounding ratio of the first component to the second component (first component:second component) is summarized in Table 1 below, along with the content of each component. Furthermore, drinkable jellies of Examples 2 to 6 and Comparative Examples 1 and 2 were produced in the same manner as in Example 1, except that the contents and blending ratios of the first and second components were changed as shown in Table 1 below.

[0054] [Table 1]

[0055] The gel strength (GS(0)) and texture of the drink jellies of the Examples and Comparative Examples were measured after one day at 10°C after production. Furthermore, the gel strength (GS(1)) and texture of each drink jellies after three months at 37°C were measured, and the rate of deterioration of gel strength was calculated using the above formula (1). The results are summarized in Table 2 below.

[0056] [Table 2]

[0057] <Experimental Example 2: Using Tara Gum 1 as the Second Ingredient> Drinkable jellies of Examples 7 to 12 and Comparative Examples 3 and 4 were produced in the same manner as in Experimental Example 1, except that the second component was changed to tara gum 1. The blending ratio of the first component to the second component (first component:second component) is summarized in Table 3 below, along with the content of each component.

[0058] [Table 3]

[0059] The gel strength (GS(0)) and texture of the drink jellies of the Examples and Comparative Examples were measured after one day at 10°C after production. Furthermore, the gel strength (GS(1)) and texture of each drink jellies after three months at 37°C were measured, and the degradation rate of gel strength was calculated using the above formula (1). The results are summarized in Table 4 below.

[0060] [Table 4]

[0061] <Experimental Example 3: Using locust bean gum 1 as the second ingredient> Drinkable jellies of Examples 13 to 18 and Comparative Examples 5 and 6 were produced in the same manner as in Experimental Example 1, except that the second component was changed to roasted bean gum 1. The blending ratio of the first component to the second component (first component:second component) is summarized in Table 5 below, along with the content of each component.

[0062] [Table 5]

[0063] The gel strength (GS(0)) and texture of the drink jellies of the Examples and Comparative Examples were measured after one day at 10°C after production. Furthermore, the gel strength (GS(1)) and texture of each drink jellies after three months at 37°C were measured, and the degradation rate of gel strength was calculated using the above formula (1). The results are summarized in Table 6 below.

[0064] [Table 6]

[0065] <Experimental Example 4: Using glucomannan 1 as the second component> Drinkable jellies of Examples 19 to 24 and Comparative Examples 7 and 8 were produced in the same manner as in Experimental Example 1, except that the second component was changed to glucomannan 1. The blending ratio of the first component to the second component (first component:second component) is summarized in Table 7 below, along with the content of each component.

[0066] [Table 7]

[0067] The gel strength (GS(0)) and texture of the drink jellies of the Examples and Comparative Examples were measured after one day at 10°C after production. Furthermore, the gel strength (GS(1)) and texture of each drink jellies after three months at 37°C were measured, and the degradation rate of gel strength was calculated using the above formula (1). The results are summarized in Table 8 below.

[0068] [Table 8]

[0069] As described above, in jelly drinks containing the first and second components, those in which the ratio of the first component to the second component is 1:0.3 to 1:5 have appropriate textures A to D one day after production at 10°C, and appropriate textures A to E three months after production at 37°C. Moreover, the gel strength degradation rate was a maximum of 45%, below 50%, demonstrating favorable results.

[0070] <Experimental Example 5> Drink jelly is produced using polysaccharides with different molecular weights as the second component, and the effect of the molecular weight of the second component on gel strength and texture is investigated. Deacylated gellan gum (0.15 wt%), second component (0.225 wt%), granulated sugar (10 wt%), citric acid (0.3 wt%), sodium citrate (0.15 wt%), calcium lactate (0.1 wt%), and water (the remainder) were used to produce drinkable jellies (1000 g) in Examples 25 to 32. The second components used are summarized in Table 9 below.

[0071] [Table 9]

[0072] To produce the drink jelly, first, deacylated gellan gum and the second component were added to water and dispersed. After boiling and dissolving, granulated sugar and calcium lactate dissolved in 20 g of water were added and dissolved. After confirming that the temperature of the solution was below 80°C, citric acid and sodium citrate were added and dissolved. The mixture was filled into a container (diameter 60 mm, height 25 mm) and sealed. After heat sterilization at 85°C for 40 minutes, it was cooled to 10°C for gelation to produce the drink jelly. The pH of the resulting drink jelly was 3.8.

[0073] The gel strength (GS(0)) and texture of the drink jellies stored at 10°C for one day after production were measured. Furthermore, the gel strength (GS(1)) and texture of each drink jellies stored at 37°C for three months were measured, and the degradation rate of gel strength was calculated using the above formula (1). The results are summarized in Table 10 below.

[0074] [Table 10]

[0075] It has been shown that polysaccharides with a high weight-average molecular weight used as the second ingredient have a lower deterioration rate. Furthermore, the texture after 3 months at 37°C also tends to be better.

[0076] <Experimental Example 6> The drink jelly of Example 33 (1000 g) was produced using deacylated gellan gum (0.15 wt%), guar gum 1 (0.06 wt%), xanthan gum (0.02 wt%), granulated sugar (15 wt%), citric acid (0.4 wt%), sodium citrate (0.1 wt%), calcium lactate (0.1 wt%), and water (the remainder).

[0077] First, deacylated gellan gum, guar gum 1, and xanthan gum were added to water and dispersed. After boiling and dissolving, granulated sugar and calcium lactate dissolved in 20 g of water were added and dissolved. After confirming that the temperature of the solution had reached 80°C or below, citric acid and sodium citrate were added and dissolved. This was filled into a container (diameter 60 mm, height 25 mm) and sealed, sterilized by heating at 85°C for 30 minutes, and then cooled to 10°C for gelation, yielding the drink jelly of Example 33. The pH of the drink jelly of Example 33 was 3.0.

[0078] Furthermore, drinkable jellies of Examples 34 to 41 and Comparative Examples 9 to 11 were produced in the same manner as in Example 33, except that the contents (wt%) of guar gum 1 and xanthan gum were changed as shown in Table 11 below.

[0079] [Table 11]

[0080] Furthermore, drink jellies of Examples 42 to 50 and Comparative Examples 12 to 14 were produced in the same manner as in Examples 34 to 41 and Comparative Examples 9 to 11, except that guar gum 1 was changed to locust bean gum 1 as shown in Table 12 below.

[0081] [Table 12]

[0082] The gel strength (GS(0)) and texture of the drink jellies of the Examples and Comparative Examples were measured after one day at 10°C after production. Furthermore, the gel strength (GS(1)) and texture of each drink jellies after three months at 37°C were measured, and the degradation rate of gel strength was calculated using the above formula (1). The results are summarized in Table 13 below.

[0083] [Table 13]

[0084] It has been found that if the xanthan gum content is greater than 0.08% by weight, the desired results are not obtained.

[0085] <Experimental Example 7> A drink jelly (1000 g) of Comparative Example 15 was produced in the same manner as in Example 1 using deacylated gellan gum (0.07 wt%), guar gum 1 (0.014 wt%), granulated sugar (10 wt%), citric acid (0.4 wt%), sodium citrate (0.10 wt%), calcium lactate (0.1 wt%), and water (the remainder).

[0086] The compounding ratio of the first component to the second component (first component:second component) is summarized in Table 13 below, along with the content of each component. Furthermore, drinkable jellies of Comparative Examples 16 to 22 were produced in the same manner as Comparative Example 15, except that the contents and blending ratios of the first and second components were changed as shown in Table 14 below.

[0087] [Table 14]

[0088] The gel strength (GS(0)) and texture of the drink jellies stored at 10°C for one day after production were measured. Furthermore, the gel strength (GS(1)) and texture of each drink jellies stored at 37°C for three months were measured, and the degradation rate of gel strength was calculated using the above formula (1). The results are summarized in Table 15 below.

[0089] [Table 15]

[0090] When the ratio of the first component to the second component was outside the range of 1:0.3 to 1:5, good results were not obtained.

[0091] <Experimental Example 8> The drinkable jelly of Example 51 (1000 g) was produced using deacylated gellan gum (0.15 wt%), locust bean gum 1 (0.225 wt%), agar (0.01 wt%), carrageenan (0.005 wt%), xanthan gum (0.01 wt%), pectin (0.02 wt%), valine (0.5 wt%), granulated sugar (10 wt%), citric acid (0.3 wt%), sodium citrate (0.15 wt%), calcium lactate (0.1 wt%), and water (the remainder). Muscat flavoring and color were also added.

[0092] First, deacylated gellan gum, locust bean gum 1, agar, carrageenan, xanthan gum, pectin, and valine were added to water and dispersed. After boiling, the mixture was dissolved and then granulated sugar and calcium lactate dissolved in 20 g of water were added and dissolved. After confirming that the temperature of the solution had dropped below 80°C, citric acid, sodium citrate, coloring, and flavoring were added and dissolved. The mixture was filled into a container (60 mm diameter, 25 mm height) and sealed. After heat sterilization at 85°C for 40 minutes, it was cooled to 10°C for gelation to produce a drink jelly. The pH of the resulting drink jelly was 3.8.

[0093] The gel strength (GS(0)) and texture of the drink jelly stored at 10°C for one day after production were measured. Furthermore, the gel strength (GS(1)) and texture of the drink jelly stored at 37°C for three months were measured, and the degradation rate of gel strength was calculated using the above formula (1). The results are shown in Table 16 below.

[0094] [Table 16] The drink jelly of this example maintains an extremely good texture even after 3 months at 37°C, and exhibits extremely little decrease in gel strength, providing excellent properties.

Claims

1. The composition contains a raw material aqueous solution in which a first component consisting of deacylated gellan gum, a second component consisting of at least one selected from guar gum, tara gum, locust bean gum, and glucomannan, and xanthan gum are dissolved, a jelly-like beverage characterized in that the first component and the second component are contained in a ratio of 1:0.5 to 1:5, the content of the first component in the raw aqueous solution is 0.05 to 0.30% by weight, the content of the second component in the raw aqueous solution is 0.08 to 0.40% by weight, the content of xanthan gum in the raw aqueous solution is 0.01 to 0.08% by weight, and the pH is within a range of 3.0 to 4.

4.

2. 2. The jelly-like beverage according to claim 1, wherein the second component has a weight-average molecular weight of 100,000 or more.

3. 3. The jelly-like beverage according to claim 1, wherein the deterioration rate expressed by the following formula (1) is 50% or less. [Equation 1] (Here, GS(0) is the gel strength of the jelly drink stored at 10°C for one day after production, and GS(1) is the gel strength after storage at 37°C for three months.)

4. A method for producing a jelly-like beverage having a pH of 3.0 to 4.4, comprising: A raw material aqueous solution in which a first component consisting of deacylated gellan gum, a second component consisting of at least one selected from guar gum, tara gum, locust bean gum, and glucomannan, and xanthan gum are dissolved is mixed, A method for producing a jelly-like beverage, characterized in that the first component and the second component are blended in a ratio of 1:0.5 to 1:5, the content of the first component in the raw aqueous solution is 0.05 to 0.30% by weight, the content of the second component in the raw aqueous solution is 0.08 to 0.40% by weight, and the content of xanthan gum in the raw aqueous solution is 0.01 to 0.08% by weight.

5. The beverage raw material liquid contains a first component consisting of deacylated gellan gum, a second component consisting of at least one selected from guar gum, tara gum, locust bean gum, and glucomannan, and xanthan gum dissolved therein, a gel strength reduction inhibitor characterized in that the first component and the second component are contained in a ratio of 1:0.5 to 1:5, the content of the first component in the raw aqueous solution is 0.05 to 0.30% by weight, the content of the second component in the raw aqueous solution is 0.08 to 0.40% by weight, the content of xanthan gum in the raw aqueous solution is 0.01 to 0.08% by weight, and the pH is within a range of 3.0 to 4.

4.

6. A method for suppressing a decrease in gel strength of a jelly-like beverage having a pH of 3.0 to 4.4, comprising: A raw material aqueous solution in which a first component consisting of deacylated gellan gum, a second component consisting of at least one selected from guar gum, tara gum, locust bean gum, and glucomannan, and xanthan gum are dissolved is mixed, A method for suppressing a decrease in gel strength of a jelly-like beverage, comprising blending the first component and the second component at a ratio of 1:0.5 to 1:5, adjusting the content of the first component in the raw aqueous solution to 0.05 to 0.30% by weight, adjusting the content of the second component in the raw aqueous solution to 0.08 to 0.40% by weight, and adjusting the content of xanthan gum in the raw aqueous solution to 0.01 to 0.08% by weight.

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