JP2003125715A - Drink jelly - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide drink jelly having high storage stability of gel even in distribution at ordinary temperature, having texture with springiness and scarcely attaching to a jelly vessel. SOLUTION: This drink jelly comprises three ingredients of xanthan gum, an extract of Konjak potato and/or locust bean gum and carrageenan and further contains a gelling agent controlled so that the gelling point becomes 25 deg.C to 50 deg.C.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a drink jelly. Specifically, it gels at a temperature above room temperature, that is, at 25 to 50 ° C., has a high storage stability of the properties of the gel even at normal temperature distribution, and has an elastic texture, and the jelly does not adhere to the container. Regarding less drink jelly.

[0002]

2. Description of the Related Art Heretofore, various studies have been made on drink jellies which can be directly drunk from a container without using a spoon or the like. For example, as a gel-like food that is easy to eat with a straw, after warming one or more kinds of extracts obtained from red algae (kappa-carrageenan, agar, etc.),
It is a gel obtained by cooling to room temperature or lower, and the gel has (a) (a) hardness of 20 to 130 g (b)
A gelled food satisfying the condition that the water separation rate is 20 to 70% and (b) optionally containing a thickener, a sweetener, an organic acid, a nutrient, a flavor, a colorant, etc. (JP-A-61-96961). )
Are listed. Such a gel edible food with a straw needs to be a gel softer than a gel prepared for cup jelly to be eaten with a spoon, but when the gel is set to be soft, water in the gel is separated, There is a problem that so-called water separation easily occurs.
In addition, there is a problem with storage stability when stored under temperature conditions of around 40 ° C, such as storage in a warehouse in the summer, and the problem that the gel is easily broken, and "after cooling, cool to room temperature or less" A cooling step is indispensable during the gel manufacturing process, which is not suitable for mass production.

[0003] Further, it is mainly composed of an extract obtained from konjac potato, and further contains an extract obtained from red algae, and if necessary, a thickener, fruit juice, vegetable juice, sweetener, organic acid, flavoring agent. A novel jelly-like beverage characterized by comprising a gel-like substance having a shape-retaining property, a fluidity, and a strong texture of granules, containing a nutrient, a coloring agent, etc. (JP-A-6-141).
No. 824) is mentioned. However, this jelly-like beverage has a grainy texture and does not have an elastic texture, and is different from the drink jelly having an elastic texture intended by the present application. .

Further, there is a process for producing a drink jelly (JP-A-7-236434) which is characterized by using a gelling agent consisting of carrageenan, locust bean gum and konjak refined powder having a gelation temperature of 10 to 25 ° C. . However, in the present invention, it was necessary to use a special carrageenan, which has a low gel point, and it was difficult to obtain the elastic texture desired by the present application. In addition, in recent years, there is an increasing number of occasions where beverages are filled into transparent containers such as PET bottles for sale, but the problem of sticking jelly to the container, which is the problem of jelly sticking to the container, makes it possible to drink drinks in transparent containers. From lowering the product value of jelly,
There was room for improvement.

[0005]

[Problems to be Solved by the Invention]

The present invention has been developed in view of the above circumstances, and it gels at a temperature (25 to 50 ° C.) higher than room temperature and has high storage stability and elasticity even when it is passed through the room temperature. An object of the present invention is to provide a drink jelly that has a texture and has less sticking of jelly to a container.

[0007]

The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art.
Ingredients: xanthan gum, B ingredients: Konjac potato extract and / or locust bean gum, C ingredients: 3 ingredients A to C consisting of gums derived from red algae, and having a gel point of 25
A gelling container that contains a gelling agent adjusted to be -50 ° C, gels at room temperature, has a high storage stability of the properties of the gel even at normal temperature distribution, and has an elastic texture. I found that I could make a drink jelly with less adhesion to.

Further, it has been found that the effect is remarkable especially when an acidic drink jelly is prepared, and the effect is further enhanced by specifying the addition amount and the mixing ratio of these three components. Furthermore, even in a system containing a milk component in the drink jelly, by combining soybean polysaccharide, high methoxyl pectin, and carboxymethyl cellulose, a good drink jelly can be obtained without aggregation of the protein in the milk component. I knew that.

That is, the present invention has the following aspects: Item 1. Contains the following A to C components and has a gel point of 25 to 50
A drink jelly, comprising a gelling agent adjusted to be at a temperature of 0 ° C. Component A: Xanthan gum Component B: Konjac potato extract and / or locust bean gum Component C: Red alga-derived gum substance 2. Item 2. The drink jelly according to item 1 having a pH of 3.4 to 4.4. Item 3. The amount of addition of the components A to C is 0.025 to 0.1% by weight of the component A, 0.025 to 0.1% by weight of the component B, and 0.03 to 0.15% of the component C with respect to the drink jelly.
Item 3. The drink jelly according to Item 1 or 2, wherein the drink jelly is in a weight%. Item 4. The mixing ratio of A component and B component is A: B = by weight ratio.
Item 3. The drink jelly according to items 1 to 3, which is 3: 7 to 8: 2.

Item 5. Item 5. The drink jelly according to items 1 to 4, wherein the total amount of the components A and B and the blending ratio of the component C are A + B: C = 4: 6 to 8: 2 by weight. Item 6. Item 6. The drink jelly according to items 1 to 5, which further contains a milk component. Item 7. Item 7. The drink jelly according to Item 6, further containing one or more selected from soybean polysaccharide, high methoxyl pectin, and carboxymethyl cellulose. Item 8. Item 8. The drink jelly according to items 1 to 7, further comprising one or more selected from gelling gum, tamarind seed polysaccharide, thickening polysaccharide such as tara gum and guar gum as a gelling agent.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The drink jelly of the present invention comprises A component: xanthan gum, B component: konjac potato extract and / or locust bean gum, C component: 3 components A to C consisting of gums derived from red algae. Is included as an essential component, and a gelling agent adjusted to have a gel point of 25 to 50 ° C. is included. Below, component A: xanthan gum, B
Ingredients: Konjac potato extract and / or locust bean gum, C ingredient: Gum quality derived from red algae.

As the xanthan gum which is the component A used in the present invention, those which are widely marketed can be used. Component B is konjac potato extract and / or locust bean gum. Each of these may be used alone, but it is particularly preferable to use both in combination. The konjak potato extract may be one having glucomannan as a main component, and the locust bean gum may be of a purified or unpurified type.

Carrageenan, agar, furceleran, etc. can be mentioned as the gum component derived from the red alga which is the C component, but in the present invention, carrageenan is used as an essential component.
As the carrageenan, κ type carrageenan and ι type carrageenan can be used, but it is particularly preferable to use κ type carrageenan. In the present invention, carrageenan is used as an essential component as the C component, but agar, furceleran, and the like can be used in combination as other gums derived from red algae.

By using a gelling agent containing the three components A to C as essential components and finally setting the gelling point to 25 to 50 ° C., gelation becomes possible at room temperature,
It does not require equipment such as a cooling water tank at the time of manufacture, significantly improves workability such as container filling, and enables mass production of products.

Next, in the present invention, acidity, which has been conventionally considered difficult to prepare a gel, specifically, pH 3.4 to 4.4,
More preferably, the gel of the drink jelly can be set in the range of pH 3.7 to 4.0. Conventionally, when preparing these acidic drink jellies, the deterioration of the properties of the jelly due to hydrolysis of the polysaccharide has been a problem, but by using the gelling agent containing the above three components of the present invention as essential components, Even if the drink jelly is acidic, the problem is solved and a drink jelly having stable gel properties is obtained.

[0016] Examples of the sour agent for sourness include, for example,
Examples thereof include citric acid, lactic acid, gluconodeltalactone (gluconic acid), adipic acid, tartaric acid, malic acid and the like. Of these, citric acid and lactic acid are preferred, which can impart a refreshing and refreshing sourness.

Next, regarding the addition amounts of the components A to C, the component A is 0.025 to the drink jelly, respectively.
0.1% by weight, preferably 0.03 to 0.07% by weight, more preferably 0.04 to 0.06% by weight, component B 0.025 to 0.1% by weight, preferably 0.1. 03 ~
0.08% by weight, more preferably 0.05 to 0.07
% By weight, C component 0.03 to 0.15% by weight, preferably 0.03 to 0.08% by weight, and more preferably 0.
It is set to 04 to 0.06% by weight.

Next, the blending ratio of the components A to C in the gelling agent will be described. Regarding the blending ratio of the A component and the B component in the gelling agent, the weight ratio is A: B = 3: 7 to 8: 2, preferably 4: 6 to 7: 3, and more preferably 5 :. 5-
It is preferable to use a ratio of 6: 4. Further, regarding the total amount of the A component and the B component and the mixing ratio of the C component, A + B: C = 4:
It is preferable to set 6 to 8: 2, preferably 5: 5 to 7: 3, and more preferably 6: 4 to 7: 3.

By setting the compounding amount and the ratio,
It is possible to obtain a drink jelly in which the jelly is less attached to the container while maintaining the elastic texture, and the storage stability of the gel properties is good even when the jelly is distributed at room temperature. The gelling agent blended in such a ratio is commercially available, and examples thereof include Gelup J-3660 manufactured by San-Ei Gen FFI Co., Ltd.

When the amount of the gelling agent added is larger than this, the elasticity of the gel becomes too strong, making it difficult to drink the drink jelly in the container, and the texture after drinking becomes sticky. There is. On the contrary, depending on the blending ratio of the gelling agent, the gel may lose elasticity and become a hard and brittle texture, or the gel may stick to the container and may not come off. Further, if the addition amount of the gelling agent is less than this, the formed gel becomes very weak, it is difficult to maintain the properties of the gel and the storage stability becomes poor, or the desired drink jelly texture cannot be obtained. I have something to do. By setting the addition amount and the blending ratio of the gelling agent within the above range, a drink jelly having an elastic texture can be obtained.

The drink jelly of the present invention is a stable acid milk drink jelly which does not cause aggregation and precipitation of protein components in milk components even if it contains milk components in addition to the above conditions. Can be Examples of the milk component in the present invention include cow milk, skim milk powder, fresh cream, yogurt (fermented milk), whole milk powder, full fat condensed milk, skim condensed milk, powdered fermented milk, but soy milk and the like can also be used. The addition amount of the milk component can be appropriately adjusted according to the milk component to be used and the adapted food, but for example, in the case of skim milk powder, it is 0.1 to 1.0% by weight, preferably 0.1% by weight with respect to the drink jelly. 0.3 to 0.75% by weight can be exemplified, and similarly, the addition amount of milk can be 2 to 15% by weight, preferably 4 to 10% by weight.

In the present invention, a drink jelly containing a milk component,
That is, when the sour milk drink jelly is prepared, it is more preferable to further contain one or more selected from soybean polysaccharide, high methoxyl pectin and carboxymethyl cellulose in addition to the above components. Soybean polysaccharide used in the present invention,
It is a polysaccharide obtained by extracting, purifying, and sterilizing okara produced when producing soybean oil or isolated soybean protein, and is a polysaccharide composed of saccharides such as galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose. Refers to sugars. Specifically, SM-7
00, SM-930 (both manufactured by San-Ei Gen FFI Co., Ltd.) and the like can be used.

Further, the content of one or more kinds selected from soybean polysaccharide, high methoxyl pectin and carboxymethyl cellulose (hereinafter abbreviated as "soybean polysaccharide etc.") in the drink jelly is 0.1 to 1.0% by weight, preferably Is 0.2 to 0.6% by weight, more preferably 0.3 to 0.5
It is in the range of% by weight. If the content of soybean polysaccharides and the like is higher than this, the taste derived from soybean polysaccharides and the like is not preferable because it affects the flavor of the drink jelly, and if it is less than this, there is no effect in stabilizing the desired milk protein. Because.

By containing soybean polysaccharides, etc., the amount of milk components that can be stably retained in the drink jelly increases, and even if a large amount of milk components is contained, the proteins in the milk components will aggregate. Without, it can be held stably.
For example, when skimmed milk powder is used as a milk component, and when soybean polysaccharide is not contained, about 0.2% by weight in the drink jelly is the limit of addition so that the milk component does not aggregate. When a saccharide or the like is added, it can be stably maintained even if added in a larger amount. Of these, soybean polysaccharide is preferably used.

The drink jelly of the present invention is generally filled and sealed in, for example, cans, bottles, paper packs, PET bottles, laminate packs, chewer packs, etc., and is distributed and sold in a sealed state. It is preferably in a form that can be ingested. Further, it may be sold at room temperature or may be distributed and sold in a chilled state. Further, the drink jelly of the present invention is characterized in that it can be drunk as it is from the container, but it may be eaten with a straw, a spoon or the like. Further, it can be applied to foods having a gel strength equivalent to that of drink jelly, for example, foods for people with dysphagia.

Further, in the present invention, the gelling agent contains the above A to C.
In addition to the above three components, one or more selected from gellan gum, tamarind seed polysaccharide, tara gum and guar gum can be included. When these gelling agents are further used in combination, the effects of the present invention such as the above-mentioned texture improving effect, storage stability of gel properties, stability of protein in milk components, and the like act as an auxiliary effect. The amount of addition of these other gelling agents is 0.02-0.5% by weight with respect to the drink jelly.
Can be illustrated.

Furthermore, the drink jelly of the present invention may contain other gelling agents, fruit juice, pulp, coloring agents, flavoring agents, flavor adjusting agents, etc., provided that the effects of the present invention are not impaired. This makes it possible to uniformly impart a desired color, aroma and taste to the target composition. If necessary, emulsifiers, antioxidants, preservatives, vitamins, calcium lactate, calcium gluconate, and other calcium, iron, magnesium, phosphorus, potassium, and other minerals may be added.

As the other gelling agents, those generally used can be appropriately used, and examples thereof include alginic acid, sodium alginate, native gellan gum,
Macrohomopsis gum and the like can be mentioned. In addition, starch such as corn starch and tapioca starch may be added. By adding these gelling agents and starch in an amount that imparts a viscosity that does not affect the drinking comfort, they have an auxiliary effect on the emulsion stabilizing effect.

The sweetener is not particularly limited, and any conventionally known sweetener can be used. Examples thereof include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar and oligosaccharide. (Isomalto-oligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, xylooligosaccharide, gentiooligosaccharide, nigerooligosaccharide, theandeoligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.) , Sugar-bonded starch syrup (coupling sugar), aspartame, acesulfame potassium, sucralose, aritame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, and other sweetening ingredients. It is. The mixing ratio of the sweetener is not particularly limited, and it is preferable that the sweetening degree is 3 to 30 degrees, preferably 5 to 20 degrees, and more preferably 8 to 15 degrees. Is good.

In the method for producing the drink jelly of the present invention, the above-mentioned raw materials are heated and dissolved in water, preferably distilled water, with stirring (at 75 to 95 ° C. for about 5 to 15 minutes), and flavors, dyes and the like are added. After adjusting the pH and correcting the total amount, fill the container under aseptic conditions at 40 ° C, or after correcting the total amount, 90
After container filling (hot pack filling) at ~ 95 ° C, for example,
Examples include a method of removing rough heat with a shower or the like, packaging it in a box, and placing it in a distribution channel. According to the present invention, it is possible to perform mass production without requiring equipment such as a cooling water tank at the time of manufacturing.

According to the present invention, it is possible to provide a drink jelly which has a high storage stability of gel properties even at normal temperature distribution, has a soft texture, and has little sticking of jelly to a container. Furthermore, since it gels at room temperature, mass production is possible without the need for equipment such as a cooling water tank during manufacturing.

[0032]

EXAMPLES The contents of the present invention will be specifically described below with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless stated otherwise in the text
"Parts" means "parts by weight", "%" means "% by weight", and "*" means Sanei Gen FFI Co., Ltd.

Example 1: Apple-flavored drink jelly In the composition shown in the following jelly part formulation, water was mixed with a gelling agent (gel up J-3660; xanthan gum, glucomannan, locust bean gum, carrageenan, and details). Is the following), fructose-glucose liquid sugar and trisodium citrate are added and dissolved by stirring at 90 ° C. for 10 minutes, and citric acid and apple 5 times concentrated fruit juice that have been removed with a small amount of hot water are added,
Adjust the pH to 3.8 and correct for all. After reaching 93 ° C, a fragrance was added and filled in a plastic bottle to obtain an apple-flavored drink jelly in a plastic bottle (gelling point 34 ° C).

Prescription part Gelling agent (Gel-up J-3660 **) 0.17 Fructose glucose liquid sugar 11.0 Apple 5 times concentrated fruit juice 2.0 Citric acid (anhydrous) * Trisodium citrate up to pH 3.8 0 .07 Fragrance (Apple Essence No.57064 *) 0.1 Fragrance (Multi Hancer No.1 *) 0.03 Total amount to 100 with deionized water

* Gel-up J-3660: 29% xanthan gum, 17% carrageenan, 17% glucomannan,
Contains 13% agar, 12% locust bean gum, and 12% dextrin.

As a comparative example, instead of the gelling agent of Example 1 (gel up J-36600.17%), the gelling agent shown below was used, and a drink was prepared in the same manner as in Example 1. Jelly was prepared. A: xanthan gum,
B: Konjac potato extract and locust bean gum,
C: As a gum (carrageenan) derived from red alga, the compounding component of the gelling agent is shown.

Example 1: Gel-up J-3660
0.17% (A, B, C essential) Comparative Example 1: Xanthan gum: Locust bean gum: Konjac potato extract = 2: 1: 1 0.17% used (A, B
Comparative Example 2: Xanthan gum: Carrageenan: Agar = 2: 1:
1 0.17% use (A and C only) Comparative Example 3: Carrageenan: Locust bean gum: Konjac potato extract = 2: 1: 10.17% use (B and C only)

The state of the drink jelly before storage and the state of the drink jelly when stored at 37 ° C. for 2 weeks or 4 weeks are summarized in Table 1 below. 37 ° C for 2 weeks and 4
Regarding the results after storage for a week, the standard for the number of storage days when stored at room temperature (15 to 25 ° C) is shown below. The strength of the gel is compared by eating the drink jelly before and after storage,
A sensory evaluation was made to what extent the gel state of the drink jelly after storage was changed as compared with the drink jelly before storage.

1. Gel condition after storage at 37 ° C. for 2 weeks : About 80 to 90% before storage: Stable storage of gel properties for 6 months at room temperature About 70 to 80% before storage: 4 at room temperature Stable storage of gel properties for ~ 5 months Approx. 50-60% before storage: Stable storage of gel properties at room temperature for 2-3 months Approx. 30-40% before storage: 1-2 at room temperature Stable storage of gel properties for months Sol / Gel state: Although it looks gelled, when you drink it, you do not feel the resistance like drinking jelly. The gel properties can be stably stored at room temperature for less than one month. Sol: Liquid state, not a drink jelly. The gel properties cannot be stably stored at room temperature.

2. Storage of gel at 37 ° C. for 4 weeks 70 to 80% storage before storage: Stable storage of gel production for 6 months at room temperature 50 to 60% storage before storage: 4 at room temperature Stable gel properties can be stored for ~ 5 months 30 to 40% remaining before storage: Stable gel properties can be stored for 2-3 months at room temperature Sol / Gel state: gelled, but drinkable I didn't feel the resistance like drinking jelly. The gel properties can be stably stored at room temperature for less than one month. Sol: Liquid state, not a drink jelly. The gel properties cannot be stably stored at room temperature.

[0041]

[Table 1]

From Table 1, it was found that when any one of A, B and C was lacking in the gelling agent, the storage stability of the gel was deteriorated and the gel was in a sol state or a sol-gel state. I understood. On the other hand, the drink jelly using the gelling agent containing the three components A, B, and C had good gel storage stability.

Example 2: Orange-flavored drink jelly
Preparation In the composition shown in the following jelly part formulation, gelling agent (described later), liquid sugar and trisodium citrate were added to water to give 90
The solution was stirred and dissolved at 10 ° C for 10 minutes, and then citric acid was removed with a small amount of hot water and citrus cloudy 5 times concentrated juice was added to adjust the pH to 3.
Adjust to 8 and correct all amounts. After reaching 93 ℃, add fragrance,
It was filled in a plastic bottle to obtain an orange-flavored drink jelly in a plastic bottle (gel point 35 ° C).

The gelling agent was 0.12% of A + B mixture adjusted to a ratio of A: B = 0: 10 to 10: 0 for a 1: 1 mixture of A: xanthan gum, B: locust bean gum and konjac potato extract. On the other hand, a 1: 1 mixture of C: carrageenan and agar was uniformly used in an amount of 0.06%. Table 2 shows the state of the drink jelly before storage and the state of the drink jelly when stored at 37 ° C for 2 weeks or 4 weeks. The results in Table 2 were also evaluated in the same manner as in Example 1.

Prescription part gelling agent * 0.18 sugar 3.0 orange turbid 5 times concentrated juice 2.0 citric acid (anhydrous) * up to pH 3.8 trisodium citrate 0.07 fragrance (orange flavor 93-DJ * ) 0.1 Fragrance (Multi-Hanser No. 1 *) 0.03 Sucralose 0.01 Total amount to 100 with deionized water

[0046]

[Table 2]

According to the standard of the number of days of storage at room temperature in Table 2 and Example 1, if the mixing ratio of A: B is set to 3: 7 to 8; 2, storage stability of the gel properties at room temperature for 2 months As a result, it became a good drink jelly. Also,
When the A: B blending ratio is set to 4: 6 to 7: 3, the storage period at room temperature can be expected to be extended. Furthermore, when the A: B blending ratio is set to 5: 5 to 6: 4, With regard to the storage stability of the gel properties, the longest storage stability can be expected.

Example 3 A drink jelly is prepared in the same manner as in Example 2 except that the gelling agent portion is replaced as follows. Xanthan gum:
Locust bean gum: Konjac potato extract = 2: 1: 1
Formulation A + B and carrageenan formulation C are A + B: C =
Blend at 0:10 to 10: 0. 0.18% of these preparations were used to make a trial drink jelly. Table 3 shows the results of the adhesion to the PET bottle container. The state of gel attachment was judged from the gel attached to the inner wall of the container after the gel in the plastic bottle was taken out. Furthermore,
Table 4 shows the state before storage and the state after storage at 37 ° C. for 2 weeks or 4 weeks. The results in Table 4 were also evaluated in the same manner as in Example 1.

[0049]

[Table 3]

[0050]

[Table 4]

From Tables 3 and 4 and the standard of the number of days of storage at room temperature in Example 1, the compounding ratio of A + B: C is 4: 6 to.
By setting the ratio to 8: 2, it was possible to prepare a drink jelly having no gel adhesion to the PET bottle container or suppressing the gel adhesion and having good storage stability. Further, in view of the adhesiveness of the gel to the container and the storage stability of the gel properties, the compounding ratio of A + B: C is more preferably 5: 5 to 7: 3, and the most preferable is the compounding ratio of A + B: C. Was from 6: 4 to 7: 3.

Example 4: Lemon-flavored sour milk drink jelly
-Fermented milk powder is dissolved in water by stirring in the composition shown below and heated to 75 ° C. Separately, gelling agent, soybean polysaccharide, powder mixture of sugar and skim milk powder, liquid sugar and emulsified oil and fat were added to water, and dissolved by stirring at 90 ° C for 10 minutes, and at 75 ° C, the fermented milk-containing solution was added. In addition, add citric acid and lemon 5 times concentrated fruit juice that had been removed with a small amount of hot water to adjust the pH.
Is adjusted to 3.7 and the entire amount is corrected. After reaching 93 ° C, a fragrance was added and the mixture was filled into a plastic bottle to obtain a lemon-flavored sour milk drink jelly (gel point 40
C).

Prescription part Gelling agent (Gel-up J-3660 **) 0.30 Soybean polysaccharide (SM-700 *) 0.35 Sugar 8.0 Powdered fermented milk (Sunfix Starm No. 22156 *) 1. 0 Lemon 5 times concentrated fruit juice 1.0 Skim milk powder 0.6 Emulsified oil and fat 0.5 Citric acid (anhydrous) * Up to pH 3.7 Fragrance (yogurt flavor No.58370 *) 0.1 Fragrance (fresh lemon essence *) 0. 03 Total amount to 100 with ion-exchanged water * Gel-up J-3660: Xanthan gum 29%, Carrageenan 17%, Glucomannan 17%, Agar 13%, Locust bean gum 12%, Food ingredient (dextrin) 12%

As a comparative example, an acid milk drink jelly was prepared in the same manner as in Example 1 except that soybean polysaccharide was not used. The sour milk drink jelly of the example did not show aggregation or precipitation of protein in the milk component, and was a refreshing sour milk drink jelly that was refreshing, comfortable to drink, and refreshing. On the other hand, the sour milk drink jelly of the comparative example,
Aggregation / precipitation of protein in the milk component was observed, and it was not a drink with a rough texture even after drinking.

Example 5: Yogurt-flavored sour milk drink
Jelly Powdered fermented milk is stirred and dissolved in water from the composition shown in the following formulation, and heated to 75 ° C. Separately, a gelling agent, high methoxyl pectin, a powder mixture of sugar and skim milk powder, liquid sugar and emulsified fats and oils were added to water, and the mixture was stirred and dissolved at 90 ° C for 10 minutes, and the mixture was heated to 75 ° C. In addition, citric acid, peach puree, and white peach 5 times concentrated juice that had been removed with a small amount of hot water were added, and the pH was adjusted to 3.8. Aseptic filling was carried out to obtain a peach-flavored sour milk drink jelly containing gel (gel point 32 ° C).

Prescription part Gelling agent (gel up J-3660 *) 0.2 High methoxyl pectin (SM-522 *) 0.4 Gelling agent (gel up K-S ** 2) 0.1 Peach puree 2 .0 Powdered fermented milk (Sunfix Starm No.22156 *) 1.5 Emulsified oil / fat 0.5 Skim milk powder 0.3 White peach 5 times concentrated fruit juice 0.2 Citric acid Up to pH 3.8 Sucralose * 0.014 Dye (Sun red YM *) 0.01 Fragrance (yogurt flavor No.58370 *) 0.1 Fragrance (peach flavor No.9801 *) 0.03 Total amount to 100 with fresh water * 2 Gel up K-S: 42% gellan gum, quench Contains 10% trisodium acid and 48% food material (lactose)

Claims (8)

[Claims] 1. A gelling point of 25 including the following components A to C:
A drink jelly comprising a gelling agent adjusted to be -50 ° C. A component: Xanthan gum B component: Konjac potato extract and / or locust bean gum C component: Red alga-derived gum 2. The drink jelly according to claim 1, which has a pH of 3.4 to 4.4. 3. The amounts of the components A to C added are 0.025 to 0.1% by weight of component A and B, respectively, with respect to the drink jelly.
Component 0.025 to 0.1% by weight, C component 0.03 to 0.
The drink jelly according to claim 1 or 2, which is 15% by weight. 4. The drink jelly according to claim 1, wherein the mixing ratio of the A component and the B component is A: B = 3: 7 to 8: 2 by weight. 5. The drink jelly according to claim 1, wherein the total amount of the components A and B and the blending ratio of the component C are A + B: C = 4: 6 to 8: 2 by weight. 6. The drink jelly according to claim 1, further comprising a milk component. 7. The drink jelly according to claim 6, further comprising one or more selected from soybean polysaccharide, high methoxyl pectin and carboxymethyl cellulose. 8. The drink jelly according to claim 1, further comprising at least one selected from gellan gum, tamarind seed polysaccharide, thickening polysaccharide such as tara gum and guar gum as a gelling agent.