Jellification agent composition

Abstract

The present invention addresses the problem of providing a jellification agent composition capable of rapidly jellifying a beverage, especially coffee, to a desired hardness.　A jellification agent composition according to the present invention contains an alginate, calcium citrate, citric acid, and a saccharide, wherein: when the alginate content is set as 1, the total content of calcium derived from the calcium citrate is 0.05-0.15 in terms of mass ratio; when the total calcium content is set as 1, the citric acid content (anhydrous basis) is 0.5-3.0 in terms of mass ratio; and the median diameter of the calcium citrate is 7.0-20.0 μm.

Description

Jelly composition

[0001] The present invention relates to a jelly composition, and more particularly to a jelly composition that has an excellent effect of gelling coffee.

[0002] Jelly foods are widely used in Western confectionery and other foods due to their characteristic soft elasticity and smooth texture. They are also used as modified foods for people who have difficulty swallowing due to aging or illness.

[0003] Jelly foods have traditionally been prepared using substances capable of forming jelly, such as agar and gelatin. These are advantageous in that they do not impart an unpleasant taste to foods, but because they have a high dissolution temperature, when making jelly foods, they must be cooled after a dissolution step involving heating to form a jelly.

[0004] In order to eliminate the trouble of the above-mentioned heating and cooling, jelly agents (gelling agents) have also been developed that use gelatin with a lowered dissolution temperature, or alginates or pectins that dissolve in water at room temperature. For example, as jelly agents that do not require heating or cooling, a solid instant jelly mix containing sodium alginate, a neutral insoluble or slightly soluble calcium salt, and a neutral soluble calcium salt (Patent Document 1) and a jellifying composition containing one or more members selected from the group consisting of alginic acid and its salts, pectin, and carrageenan, and a surfactant with an HLB value of 8 or less (Patent Document 2) have been reported.

[0005] JP 2009-232845 A JP 2014-103872 A

[0006] However, when making a beverage into a jelly, the jelly agents used up to now have sometimes failed to gel or sometimes made it difficult to make a firm jelly, due to the influence of the beverage's solid content, metal ion content, pH, etc. For example, coffee is a highly popular beverage, but with jelly agents containing alginate as the main ingredient, it takes a long time to gel, and it is sometimes difficult to make a jelly of the desired firmness.

[0007] Therefore, an object of the present invention is to provide a jelly composition that can quickly gel beverages, particularly coffee, to a desired hardness.

[0008] The present inventors have discovered that the above-mentioned problems can be solved by incorporating calcium citrate having a specific median size into a jelly composition containing alginate, calcium citrate, citric acid, and sugars, and have completed the present invention. Specifically, the present invention provides the following.

[0009] (1) A jelly composition comprising an alginate, calcium citrate, citric acid, and a sugar, wherein the total calcium content derived from the calcium citrate is 0.05 to 0.15 by mass when the alginate content is 1, the citric acid content (anhydrous basis) is 0.5 to 3.0 by mass when the total calcium content is 1, and the calcium citrate has a median diameter of 7.0 to 20.0 μm. (2) The jelly composition according to (1), wherein the alginate is sodium alginate. (3) The jelly composition according to (1) or (2), wherein the sugar is sucrose and / or dextrin. (4) The jelly composition according to (1) or (2), which is used to make coffee jelly. (5) A method for producing coffee jelly, comprising adding the jelly composition according to (1) or (2) to coffee in an amount of 1 to 6% by mass to form a coffee jelly.

[0010] The present invention provides a jelly composition that can quickly gel beverages, particularly coffee, to a desired consistency. The present invention also provides a method for producing coffee jelly using the jelly composition.

[0011] [Jelly Composition] The jelly composition of the present invention contains an alginate, calcium citrate, citric acid, and a sugar, and is characterized in that the total calcium content derived from the calcium citrate is 0.05 to 0.15 by mass when the alginate content is taken as 1, the citric acid content (on anhydrous basis) is 0.5 to 3.0 by mass when the total calcium content is taken as 1, and the median diameter of the calcium citrate is 7.0 to 20.0 μm.

[0012] The jelly composition of the present invention is either a powdered composition containing a mixture of alginate, calcium citrate, citric acid, and sugars, or a granulated product obtained by granulating the mixture. The term "granulated product" refers to a state in which powdered ingredients are bound and aggregated to form granules. The jelly composition of the present invention is preferably a granulated product, as it dissolves easily in beverages and is less likely to form lumps.

[0013] The jelly composition of the present invention is excellent in the effect of gelling coffee, and can therefore be used exclusively for producing coffee jelly.

[0014] [Alginate] The jelly composition of the present invention contains alginate. Alginate is a neutral salt in which some of the carboxyl groups of alginic acid are bonded to metal ions. Alginic acid is a polysaccharide having a structure in which two types of uronic acid (mannuronic acid and guluronic acid) are randomly polymerized in a linear chain, and is abundantly found in natural brown algae such as kelp and wakame seaweed.

[0015] Alginates can be obtained according to known methods. For example, alginic acid extracted and purified from brown algae or the like by a method such as acid hydrolysis can be neutralized with an alkali metal salt or the like, followed by purification to obtain alginates. Specific examples of alginates used in the present invention include sodium alginate and potassium alginate, with sodium alginate being more preferred.

[0016] When sodium alginate is used in the jelly composition of the present invention, any edible alginate can be used without particular limitation. For example, Kimica Algin I series and Kimica Algin High G series manufactured by Kimica Co., Ltd. can be used. The molecular weight of sodium alginate is not particularly limited, but it is preferable to use sodium alginate having a viscosity of 50 to 900 mPa·s, more preferably 200 to 700 mPa·s, and even more preferably 300 to 500 mPa·s, when prepared as a 1% by weight aqueous solution at 20°C. The viscosity of the alginate is determined by measuring the viscosity of a 1% by weight aqueous solution of alginate at 20°C using a viscometer (e.g., TOKIMEC Corporation, Model: VISCOMETER (MODEL: BM)) with rotor No. 1 (rotation speed: 30 rpm).

[0017] The alginate content in the jelly composition of the present invention is preferably 5 to 25% by mass, more preferably 5.5 to 20% by mass, even more preferably 6 to 15% by mass, and most preferably 6.5 to 10% by mass. When the alginate content is within the above range, the effects of the present invention are more easily achieved. On the other hand, if the alginate content is greater than 25% by mass, lumps form during dissolution and the composition is difficult to dissolve.

[0018] [Calcium Citrate] The jelly composition of the present invention contains calcium citrate having a median diameter of 7.0 to 20.0 μm. The average particle diameter of the calcium citrate is preferably 7.2 to 15.0 μm, more preferably 7.4 to 12.0 μm, and most preferably 7.6 to 10.0 μm. When the median diameter is within the above range, the jelly composition of the present invention can quickly gelatinize beverages, and in particular, can quickly gelatinize coffee to the desired consistency. The calcium citrate is actually tricalcium citrate tetrahydrate, and any calcium citrate suitable for consumption can be used.

[0019] The median diameter of calcium citrate refers to the particle size at 50% of the cumulative value in the particle size distribution determined by a laser diffraction / scattering method. Preferably, the particle size distribution of calcium citrate used in the present invention is such that the cumulative value at 10% of the particle size measured by the above-mentioned measurement method is 0.4 times or more the average particle size, and the cumulative value at 90% of the particle size is 3 times or less the average particle size.

[0020] The content of calcium salts in the jelly composition of the present invention is such that, when the content of alginate is taken as 1, the total calcium content derived from calcium citrate is 0.05 to 0.15 by mass. Furthermore, when the content of alginate is taken as 1, the total calcium content derived from calcium citrate is preferably 0.06 to 0.13 by mass, more preferably 0.07 to 0.11, and most preferably 0.08 to 0.10 by mass. When the total calcium content is within the above range, a beverage containing the jelly composition of the present invention dissolved therein quickly gels (loses fluidity) (within 10 minutes after dissolution). The total calcium content derived from calcium citrate is determined by calculating the molecular weight of the calcium content in calcium citrate and multiplying the result by the calcium citrate content.

[0021] The content of calcium citrate in the jelly composition of the present invention is preferably 1 to 8 mass %, more preferably 1.5 to 7 mass %, even more preferably 2 to 6 mass %, and most preferably 2.5 to 5 mass %. When the calcium citrate content is within the above range, the effects of the present invention are more easily achieved.

[0022] [Citric Acid] The citric acid used in the jelly composition of the present invention may be either anhydrous citric acid or crystalline citric acid, as long as it is edible. However, anhydrous citric acid is preferably used. The content of citric acid in the jelly composition of the present invention is, relative to the total calcium content, 0.5 to 3.0 by mass (anhydrous basis). Furthermore, the content of citric acid in the jelly composition is preferably 0.6 to 2.5 by mass, more preferably 0.7 to 2.0 by mass, and most preferably 0.8 to 1.5 by mass (anhydrous basis), relative to the total calcium content. When the citric acid content (anhydrous basis) is within the above range, a beverage containing the jelly composition of the present invention dissolved therein quickly gels (loses fluidity) (within 10 minutes after dissolution). When the jelly composition of the present invention contains citric acid (crystalline), it is preferable to weigh out and blend an amount that falls within the range of the value obtained by multiplying each of the above values ​​by {molecular weight of citric acid (crystalline) / molecular weight of citric acid (anhydrous)}.

[0023] The content of citric acid in the jelly composition of the present invention (on an anhydrous basis) is preferably 0.3 to 3.0% by mass, more preferably 0.4 to 2.0% by mass, even more preferably 0.5 to 1.5% by mass, and most preferably 0.6 to 1.0% by mass. When the citric acid content is within the above range, the effects of the present invention are more easily achieved.

[0024] [Sugars] The sugars used in the jelly composition of the present invention are selected from sugars and sugar alcohols other than thickening polysaccharides. Specific examples include sucrose (sugar, powdered sugar, granulated sugar), glucose, fructose, maltose, dextrin, reduced starch, modified starch, oligosaccharides, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, and raffinose. The jelly composition of the present invention preferably contains sucrose and / or dextrin. From the viewpoint of suppressing the sourness derived from citric acid, it is preferable to contain sucrose and / or dextrin.

[0025] The sugar content in the jelly composition of the present invention is preferably 65 to 90% by mass, more preferably 70 to 90% by mass, even more preferably 75 to 90% by mass, and most preferably 80 to 90% by mass. When the sugar content is within the above range, the effects of the present invention are more easily achieved.

[0026] [Other Components] The jelly composition of the present invention may contain coloring agents, flavoring agents, high-intensity sweeteners, etc., within the range that does not impair the effects of the present invention.

[0027] [Method of Granulating Jelly Composition] When the jelly composition of the present invention is made into a granule, it can be granulated by, for example, a fluidized bed granulation method, an agitation granulation method, a tumbling granulation method, a spray-drying method, an extrusion granulation method, a tumbling granulation method, a coating granulation method, etc. Of the granulation methods, a fluidized bed granulation method is particularly preferred.

[0028] [Uses] The jelly composition of the present invention can be dissolved in a liquid food (such as a beverage) to prepare a jelly-like food. The jelly composition of the present invention is particularly suitable for preparing coffee jelly. Here, the coffee to be jellied refers to a coffee extract (so-called regular black coffee) obtained by extracting roasted coffee beans with hot water. For example, the coffee to be jellied refers to a coffee extract containing 1 g or more of green coffee beans per 100 g, preferably 2.5 g or more, and more preferably 5 g or more. Commercially available liquid coffee can also be used. The amount of the jelly composition of the present invention to be added to a beverage is not particularly limited as long as the desired jelly is obtained. However, the content in the jelly is preferably 1 to 6% by mass, more preferably 1.5 to 5.5% by mass, and most preferably 2 to 5% by mass.

[0029] [Method for producing coffee jelly] The method for producing coffee jelly of the present invention is a method for adding the jelly composition of the present invention to coffee so that the content in the coffee jelly is 1 to 6 mass%, and dissolving the jelly composition to form a jelly. The amount of the jelly composition of the present invention added is preferably 1.5 to 5.5 mass%, more preferably 2 to 5 mass%, based on the content in the coffee jelly.

[0030] The present invention will be explained in more detail below by showing examples, but the scope of the present invention is not limited to the descriptions of these examples in any way.

[0031] [Production of Jelly Composition] According to the formulations shown in Table 1, jelly compositions were produced by the fluidized bed granulation method in the following manner.

[0032] After weighing each raw material, all raw materials were placed in a fluidized bed granulation coating apparatus (product name: SFC-5, manufactured by Freund Corporation). Warm air heated to 90°C was blown into the bottom of the apparatus to fluidize and mix the powder raw materials. Next, a binder liquid (water) was sprayed onto the powder raw materials from a spray nozzle on the top of the apparatus at 62 mL / min with an air pressure of 0.5 MPa to granulate them, and then dried to obtain a granulated product (jelly composition). All of the blended raw materials were commercially available products. Sodium alginate used had a viscosity of 352 mPa s at 20°C when made into a 1% by mass aqueous solution. Citric acid (anhydrous) was used, and calcium citrate was tricalcium citrate tetrahydrate.

[0033] Three types of calcium citrate with different median diameters (6.2 μm, 8.0 μm, and 88.9 μm) were used. Each median diameter was determined using a laser diffraction particle size distribution analyzer (Microtrac MT3000II, manufactured by Nikkiso Co., Ltd.) and was taken as the particle diameter value at 50% cumulative value in the particle size distribution. Note that for calcium citrate with a median diameter of 8.0 μm, the cumulative value at 10% was 0.4 times or more the median diameter, and the cumulative value at 90% was 3 times or less the median diameter.

[0034] In Table 1, "Total Ca derived from calcium citrate" refers to the content (mass %) of total calcium derived from calcium citrate. Similarly, "Total Ca / Na alginate" refers to the mass ratio of the total calcium content when the sodium alginate content is set to 1, and "Citric acid / Total Ca" refers to the mass ratio of the citric acid content (anhydrous basis) when the total calcium content is set to 1.

[0035]

[0036] [Evaluation of Jelly Compositions] The jelly compositions prepared above (Example 1, Comparative Example 1, and Comparative Example 2) were added to coffee, and the hardness was measured. Specifically, 97 g of each type of coffee at a temperature of 10°C was placed in a 200 mL glass beaker. Using a 3 cm stirrer tip, 3 g of the jelly composition prepared above was added while rotating at 700 rpm, and stirred for 30 seconds to achieve complete dissolution. The beverages containing the dissolved jelly compositions were filled into 20 mm x 40 mm x 30 mm (depth x width x height) containers to a height of 20 mm and placed in a thermostatic chamber at 10°C. After 10 minutes, a rheometer was used to measure the hardness using a 20 mm diameter cylindrical plunger at a compression rate of 10 mm / s, a clearance of 5 mm, and a temperature of 10°C. The hardness was determined from the resulting texture curve. The measurement results are shown in Table 2. The reason why the jelly composition was dissolved in coffee at 10°C is that it is assumed that the coffee and the produced jelly food will be stored in a refrigerator, which is a typical example of use.

[0037] The following coffees were used for coffees 1 to 5 in Table 2: Coffee 1: "Nescafe Excella Bottled Coffee Unsweetened," manufactured by Nestle Japan, pH 5.9; Coffee 2: "Georgia Japan Craftsman Black," manufactured by Coca-Cola Japan, pH 5.8; Coffee 3: "Craft Boss Black," manufactured by Suntory Holdings, pH 5.9; Coffee 4: "Kirin Fire One Day Black," manufactured by Kirin Beverage, pH 6.2; Coffee 5: "Tully's BARISTA'S BLACK," manufactured by Ito En, pH 6.1

[0038]

[0039] The above results indicate that the jelly composition containing calcium citrate with a median diameter of 8.0 μm (Example 1) was able to rapidly gel coffee within 10 minutes. Furthermore, compared with the jelly composition containing calcium citrate with a median diameter of 6.2 μm (Comparative Example 1), it was possible to prepare a harder jelly even with coffee, which is difficult to obtain a hard gel from. Therefore, the jelly composition of the present invention allows for a smaller additive amount than conventional jellies, and is thought to be able to suppress the formation of clumps during dissolution of the jelly and the generation of off-flavors associated with the jelly. Furthermore, the jelly composition containing calcium citrate with a median diameter of 88.9 μm (Comparative Example 2) did not gel coffee in the above test.

Claims

1. A jelly composition comprising an alginate, calcium citrate, citric acid, and a sugar, wherein when the content of the alginate is taken as 1, the content of total calcium derived from the calcium citrate is 0.05 to 0.15, in terms of mass, and when the content of the total calcium is taken as 1, the content of the citric acid (on anhydrous basis) is 0.5 to 3.0, in terms of mass, and the median diameter of the calcium citrate is 7.0 to 20.0 μm.

2. The jelly composition according to claim 1, wherein the alginate is sodium alginate.

3. A jelly composition according to claim 1 or 2, wherein the sugar is sucrose and / or dextrin.

4. The jelly composition according to claim 1 or 2, which is used for making coffee into a gel.

5. A method for producing coffee jelly, comprising adding the jelly composition according to claim 1 or 2 to coffee in an amount of 1 to 6% by mass to form a gel.

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