JP2004105031A - Jellylike food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide soft and stretchable jellylike food and drink made so as to prevent syneresis. <P>SOLUTION: This jellylike food and drink comprises 0.001-2.0 wt.% of a gelling agent consisting mainly of one or more ingredient(s) selected from carrageenan, xanthan gum, locust bean gum, pectin, mannan, Cyamoposis Gum, Tamarindus Gum and taragamu. The content of the Cyamoposis Gum, Tamarindus Gum and taragamu in the gelling agent is within 97-1 wt.% based on the whole of the gelling agent. The jellylike food and drink exhibits a storage modulus of 0.05-150 Pa in a strain region of 1-10% under the conditions of a temperature of 7°C, a frequency of 1 Hz, and a gap of 1.2-1.3 mm without depending on the strain. The jellylike food and drink has an area where the storage elastic modulus increases without any decrease, in a strain region of 10-600%, and has an area where the storage modulus decreases depending on frequency, in 100-10 rad/sec and 1-0.1 rad/sec, when the changes of the period-dependent elastic modulus are detected under the conditions of a tan δ of <1, a temperature of 7°C, a strain region of 10% and a gap of 1.2-1.3 mm while gradually decreasing the frequency down to 100-0.1 rad/sec, in a strain region of 1-600%. <P>COPYRIGHT: (C)2004,JPO

Description

【００５９】
【表２】

【００６０】
【表３】

【００６１】
なお、ここでいう乳化製剤とは、乳化剤を容易に水に溶解又は分散できるように製剤化したものである。今回は、油系香料を５％のオレイン酸デカグリセリド（ＨＬＢ１１）で乳化させた乳化香料を使用した。
【００６２】
［試験例１］　貯蔵弾性率の変化とｔａｎδ（損失弾性率／貯蔵弾性率）の変化の測定
レオメトリック社のＡＲＥＳ粘弾性測定システム１００ＦＲＴＮ１（治具は４０ｍｍの平行円板、滑り止めとして日本研紙製のＳＩＬＩＣＯＮＣＡＲＢＩＤＥ、Ｗａｔｅｒ　Ｐｒｏｏｆ（Ｐ６００Ｃ−ＣＷ）を装着）を使用し温度７℃、周波数１Ｈｚ、ギャップ１．２５ｍｍの条件下で本発明品Ａ〜Ｈ，Ｘ及びＹの貯蔵弾性率の変化とｔａｎδ（損失弾性率／貯蔵弾性率）の変化を測定した結果、本発明品Ａ〜Ｈ，Ｘ及びＹはいずれもやわらかく伸びのある物性を有するものであった。
【００６３】
具体的には、本発明のゼリー状飲食品Ａ〜Ｈ、Ｘ及びＹは、歪み１％〜１０％での貯蔵弾性率が５〜５０Ｐａであり、歪みに依存せずにほぼ一定値を示し、さらに１０％〜６００％付近まで歪ませたときに貯蔵弾性率が増加する領域を示した。また、１％〜６００％歪ませた時のｔａｎδ（損失弾性率／貯蔵弾性率）は、１を越えなかった。また、周期依存性の弾性率の変化を温度７℃、歪み１０％、ギャップ１．２５ｍｍで測定した。周波数は、１００ｒａｄ／ｓｅｃ〜０．１ｒａｄ／ｓｅｃまで徐々に減少させた。本発明のゼリー状飲食品Ａ〜Ｅ及びＸの貯蔵弾性率は、１００ｒａｄ／ｓｅｃ〜１０ｒａｄ　／ｓｅｃと１ｒａｄ／ｓｅｃ〜０．１ｒａｄ／ｓｅｃで、周波数に依存して減少していた。これらの測定結果を図１〜図３０に示した。
【００６４】
これらの試験を本発明品Ｉ〜Ｘについても行なったが、上記に示した物性と同様の結果が得られた。
【００６５】
［試験例２］離水率の測定
５℃で１週間〜２ヶ月保存していた本発明品Ａ〜Ｆ，Ｘ及びＹをメッシュ（０．４３ｍｍ）をのせた受け容器にあけ水平に２分間静置させ、次にメッシュを傾斜させて１分間保持した。その後メッシュを外し容器に残存した水分量を測定して離水率（（残存水分量／ゼリー総重量）×１００）を算出した。その結果、本発明のゼリー状飲食品の離水率は［表４］及び［表５］のようになった。
【００６６】
【表４】

【００６７】
【表５】

【００６８】
以上の結果より本発明のゼリー状飲食品Ａ〜ＥはＸよりも、また本発明のゼリー状飲食品ＦはＹよりも離水が少なくなっている事が分かる。つまりゲル化剤処方にグアガム、タマリンドガム、タラガム等を添加することで、やわらかくて伸びのある物性を損なうことなく酸性域、弱酸性域の何れにおいてもゼリーの離水防止に効果があることが判明した。
【００６９】
これらの試験を、本発明品Ｉ〜ＶＩＩ及びＸについて行なったが、上記と同様の離水防止効果があることが判明した。
【００７０】
［実施例９］　５種類のゲル化剤からなるゲル化剤Ａを次のように２つに分け別々に調整した。ひとつはカラギーナンとキサンタンガムを組み合わせてゲル化剤αとし、もうひとつはマンナンとペクチンとグアガムを組み合わせてゲル化剤βとした。５６０Ｌの温水にゲル化剤αと砂糖５．６ｋｇを粉体混合したものを溶解し、乳化製剤３ｋｇを投入した後にプレート式熱交換器で２８℃まで冷却して調製した流動状ゲルαと、１２４０Ｌの温水にゲル化剤βと１２．４ｋｇの砂糖とを粉体混合したもの溶解し、さらに高果糖異性化糖４２０ｋｇを投入した後にプレート式熱交換器で２８℃まで冷却して調製したゾルβを別々に調合タンクに投入すること以外［実施例１］と同様の方法で流動状ゼリーシロップＱを調整した場合、図３３に示す通りチキソトロピー値が１１２．３７Ｐａ・１／ｓとなり、粘性の少ない、炭酸ガスを封入するには非常に適した流動状ゼリーシロップとなることがわかった。
【００７１】
［実施例１０］　５種類のゲル化剤からなるゲル化剤Ａの５種類のゲル化剤をそれぞれ単独で流動状ゲルに調整したものを調合タンクに投入すること（ただし使用する水１８００Ｌ及び砂糖１８ｋｇはゲル化剤の比率で分割して使用し、カラギーナンを溶解する温水にあらかじめカリウム塩のうちリン酸水素二カリウム６００ｇを溶かしておくことと、乳化製剤３ｋｇを液状ゲルには添加せずに単独で調合タンクに投入する）以外、［実施例９］と同様の方法で本発明の流動状ゼリーシロップＲを調整した場合、図３４に示す通りチキソトロピー値が８１．０９Ｐａ・１／ｓとなり、粘性の少ない、炭酸ガスを封入するには非常に適した流動状ゼリーシロップとなることがわかった。
【００７２】
［比較例３］
下記［表６］のゲル化剤Ｚを用いて［表７］の配合により、流動状ゼリーシロップのチキソトロピー値が１０００Ｐａ・１／ｓより高い対照品の製造を下記の通り試みた。
【００７３】
ジャケット式タンクに９５℃の温水１９００Ｌをはり、砂糖３０ｋｇとゲル化剤Ｚ１５ｋｇを粉体混合したものを添加し、良く攪拌しながらゲル化剤を十分に溶解させた。次に、高果糖異性化糖４２０ｋｇ、ピーチ果汁３０ｋｇ、クエン酸ナトリウム３ｋｇ、乳酸カルシウム３ｋｇを加え溶解した後、クエン酸６ｋｇと香料６ｋｇを加えて残りの水で定量し、液状ゼリーを得た。この液状ゼリーをプレート式の熱交換器を使用して、流動させながら２５℃まで冷却しようとしたが、ゲル化の状態が著しく、プレート内の圧力が０．６ＭＰａ以上に上昇したため、プレート式熱交換器の安全装置（０．６ＭＰａで安全弁が作動するように設定。）が働き、冷却ができなくなってしまった。プレートでの冷却をあきらめ、ジャケットにチラー水を循環し、攪拌することで流動状態を持続させながら２９℃まで冷却し、流動状ゼリーシロップＺを得た。流動状ゼリーシロップＺは、粘性が高く、ゼリーを大まかに崩した時のような大きなゼリー塊が集合しているような物性であったため、ホモゲナイザーを無圧で通してみたが、内圧が４ＭＰａまで上昇してしまい、ゲルの損傷を危惧しつつも、全量をホモゲナイザーに通して流動状ゼリーシロップＺを得た。
【００７４】
レオメトリック社のＡＲＥＳ粘弾性測定システム１００ＦＲＴＮ１を使用して、上記方法にて得られた流動状ゼリーシロップＺのチキソトロピーを温度５℃、ずり速度変化０〜７００［１／Ｓ］（６０秒）（この条件は、ローターの回転速度を停止状態から一定割合で上昇させ、６０秒後にずり速度を７００［１／Ｓ］に到達させ、次いでその６０秒後にローターが停止するようにローターのずり速度を一定割合で降下させる条件である。）で測定したところ、図３５に示す通りチキソトロピー値は１０００Ｐａ・１／ｓを超えて１２８４．８Ｐａ・１／ｓであった。
【００７５】
さらに、プレート式の熱交換器で流動させながら２℃以下に冷却後、カーボネーターを使用して流動状ゼリーシロップＺに炭酸ガスを封入し、ＰＥＴボトルへ充填を試みたが、充填時の泡立ちにより、内容量が大きくばらついてしまい、安定的に製造することができなかった。
【００７６】
以上の結果より、チキソトロピーの値が１２８４．８Ｐａ・１／ｓと高い場合、炭酸ガスを封入した炭酸ゼリーの製造は、泡立ち等のため困難となることが判明した。
【００７７】
【表６】

【００７８】
【表７】

【００７９】
［試験例３］　官能評価試験
上記本発明品Ａ〜Ｆ，Ｉ〜Ｖ，ＶＩＩ及び対照品Ｘ，Ｙ，ＶＩ及びＶＩＩＩのゼリー状飲食品の官能評価をパネラー１０人により行った。官能評価は以下の［表８］に示した方法で行った。結果を［表９］に示した。
【００８０】
【表８】

【００８１】
【表９】

【００８２】
以上の結果より、本発明品Ａ〜Ｅは本発明品Ｘよりも、また本発明品Ｆは本発明品Ｙよりも、本発明品Ｉ〜Ｖは本発明品ＶＩよりも、また本発明品ＶＩＩは本発明品ＶＩＩＩよりも、離水が少なくなっている事が分かる。つまり対照品のゲル化剤処方にグアガム、タマリンドガム、タラガムの添加することで、やわらかくて伸びのある物性を損なうことなく酸性域、弱酸性域、また炭酸含有の何れの条件においてもゼリーの離水防止に効果があることが判明した。
【００８３】
【発明の効果】
本発明によれば、離水が防止されたやわらかくて伸びのあるゼリー状飲食品が得られ、更に、炭酸ガスを含有させたやわらかくて伸びのある離水が防止されたゼリー状食品が得られた。また、本発明の製造方法によれば、やわらかくて伸びのあるゼリー状食品に対し、充填時の泡立ちによる溢れがなく、安定的かつ効果的に多量の炭酸ガスを封入することが可能になった。
【図面の簡単な説明】
【図１】本発明のゼリー状飲食品Ａの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図２】本発明のゼリー状飲食品Ａのｔａｎσの変化を示すグラフである。
【図３】本発明のゼリー状飲食品Ａの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図４】本発明のゼリー状飲食品Ｂの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図５】本発明のゼリー状飲食品Ｂのｔａｎσの変化を示すグラフである。
【図６】本発明のゼリー状飲食品Ｂの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図７】本発明のゼリー状飲食品Ｃの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図８】本発明のゼリー状飲食品Ｃのｔａｎσの変化を示すグラフである。
【図９】本発明のゼリー状飲食品Ｃの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図１０】本発明のゼリー状飲食品Ｄの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図１１】本発明のゼリー状飲食品Ｄのｔａｎσの変化を示すグラフである。
【図１２】本発明のゼリー状飲食品Ｄの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図１３】本発明のゼリー状飲食品Ｅの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図１４】本発明のゼリー状飲食品Ｅのｔａｎσの変化を示すグラフである。
【図１５】本発明のゼリー状飲食品Ｅの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図１６】対照品ゼリー状飲食品Ｘの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図１７】対照品ゼリー状飲食品Ｘのｔａｎσの変化を示すグラフである。
【図１８】対照品ゼリー状飲食品Ｘの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図１９】本発明のゼリー状飲食品Ｆの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図２０】本発明のゼリー状飲食品Ｆのｔａｎσの変化を示すグラフである。
【図２１】本発明のゼリー状飲食品Ｆの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図２２】本発明のゼリー状飲食品Ｇの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図２３】本発明のゼリー状飲食品Ｇのｔａｎσの変化を示すグラフである。
【図２４】本発明のゼリー状飲食品Ｇの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図２５】本発明のゼリー状飲食品Ｈの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図２６】本発明のゼリー状飲食品Ｈのｔａｎσの変化を示すグラフである。
【図２７】本発明のゼリー状飲食品Ｈの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図２８】対照品ゼリー状飲食品Ｙの歪み依存性貯蔵弾性率の変化を示すグラフである。
【図２９】対照品ゼリー状飲食品Ｙのｔａｎσの変化を示すグラフである。
【図３０】対照品ゼリー状飲食品Ｙの周期依存性依存性貯蔵弾性率の変化を示すグラフである。
【図３１】流動状ゼリーシロップＡのチキソトロピー性の測定を示すグラフである。
【図３２】流動状ゼリーシロップＦのチキソトロピー性の測定を示すグラフである。
【図３３】流動状ゼリーシロップＱのチキソトロピー性の測定を示すグラフである。
【図３４】流動状ゼリーシロップＲのチキソトロピー性の測定を示すグラフである。
【図３５】流動状ゼリーシロップＺのチキソトロピー性の測定を示すグラフである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a soft and stretchable jelly-like food or drink.
[0002]
[Prior art]
In recent years, some jelly-like foods and drinks have been known. For example, it is characterized in that it contains 0.001% by weight to 1.0% by weight of a gelling agent containing one or more kinds selected from conventional carrageenan, xanthan gum, locust bean gum, pectin, and mannan. A soft and stretchable jelly-like food or drink (for example, Patent Document 1) is known.
[0003]
Further, as a method of causing the jelly to contain carbon dioxide gas, cold water-insoluble copper carrageenan and / or iota carrageenan are uniformly dispersed in an aqueous solution, and after sealing the carbon dioxide gas into a container, the container is sealed and heat sterilized. There has been known a method for producing a carbon dioxide-containing jelly beverage characterized by cooling (for example, Patent Document 2).
[0004]
Further, a) a step of preparing a liquid jelly raw material containing a gelling agent, b) a step of cooling the prepared liquid jelly raw material while flowing to form a fluid gel, c) supplying carbon dioxide gas to the fluid gel. Press-fitting, d) filling and sealing the filled fluid gel into a container, e) heating the sealed container to solify the fluid gel inside, and f) cooling the whole container and cooling There has been known a method for producing carbon dioxide-containing jelly comprising a step of gelling (for example, Patent Document 3).
[0005]
[Patent Document 1]
JP 2001-299241 A (abstract)
[Patent Document 2]
JP-A-4-252156 (abstract)
[Patent Document 3]
JP 2001-211839A (Claim 1)
[0006]
[Problems to be solved by the invention]
However, the jelly beverage disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 4-252156 discloses a process in which "the gelling agent is uniformly dispersed in an aqueous solution, carbon dioxide gas is sealed, the container is sealed, heated and sterilized, and then cooled." Since it is manufactured, it is difficult to sufficiently heat it during heating, so that there is a possibility that sterilization cannot be sufficiently performed only by heating, or that the gelling agent may not be sufficiently dissolved. Also, due to the characteristics of the production method, the type of gelling agent used is also limited, and it has been difficult to pursue a favorable texture.
[0007]
In the jelly disclosed in JP-A-2001-211839, carbon dioxide gas is injected into a fluid gel obtained by cooling while flowing not only a gelling agent but also a liquid jelly raw material containing all other raw materials. Is the way. However, when processing in large quantities at a beverage factory, especially when cooling using a plate heat exchanger, the pressure inside the plate rises to 0.6 MPa or more due to the high viscosity of the fluid gel in the above method. Therefore, it is difficult to manufacture the device on an actual industrial line, for example, the flow rate is extremely reduced or the plate stops. Furthermore, since the thixotropic value of the fluid gel is in the range of 1254 to 4619 Pa · 1 / s, forming is performed in filling the container, especially in the filling of the PET bottle, and the contents overflow from the bottle, and the stable content is obtained. Filling was difficult.
[0008]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to solve the above problems, and as a result, by examining the gelling agent and the compounding amount used in the gelled food and drink, carrageenan, xanthan gum, locust bean gum, pectin, mannan, guar gum. , A jelly-like food or drink containing 0.001% by weight to 2.0% by weight of a gelling agent containing one or more selected from tamarind gum and cod gum, The content of tamarind gum and cod gum is in the range of 97 to 1% of the total gelling agent, and the strain depends on the condition of temperature 7 ° C, frequency 1 Hz, gap 1.2 mm to 1.3 mm using a viscoelasticity measuring device. When the change in the elastic modulus of the film was measured, the storage elastic modulus at a strain of 1% to 10% showed a value of 0.05 Pa to 150 Pa without depending on the strain, and the strain was 10% to 60 Pa. %, There is a region where the storage modulus increases without decreasing, and tan δ (loss modulus / storage modulus) does not exceed 1 in the range of strain 1% to 600%, and the temperature is 7 ° C. , The strain is 10%, the gap is 1.2 mm to 1.3 mm, and the period-dependent change in the elastic modulus is gradually reduced to a frequency of 100 rad / sec to 0.1 rad / sec. A jelly-like food or drink characterized by the fact that there is a region where the storage elastic modulus decreases depending on the frequency at 1 rad / sec to 0.1 rad / sec and is soft and stretchable with water separation prevented. It has been found that a certain jelly-like food and drink can be provided.
[0009]
Further, a) selected from a) carrageenan, xanthan gum, locust bean gum, pectin, mannan, guar gum, tamarind gum, tara gum, wherein a) guar gum, tamarind gum, or tara gum content is in the range of 97 to 1% of the total gelling agent. Preparing a liquid gel by dissolving a gelling agent containing at least one species or two or more kinds in a liquid or the like in an amount of 0.001% to 2.0% by weight based on the total weight of the jelly-like food or drink; b) Cooling the liquid gel while flowing the liquid gel to prepare a fluid gel and / or sol; c) adding the remaining raw materials other than carbon dioxide to the fluid gel and / or sol to prepare a fluid jelly syrup. And d) a step of filling the container with the fluid jelly syrup filled with carbon dioxide gas, sealing the container, heating it to form a sol, and then cooling it to form a gel. When the change in the strain-dependent elastic modulus was measured using a measuring device at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 mm to 1.3 mm, the storage elastic modulus of 1% to 10% of the strain was changed. Shows a value of 0.05 Pa to 150 Pa without depending on the temperature, and there is a region where the storage elastic modulus increases without a decrease between 10% and 600%, and the strain ranges from 1% to 600%. tan δ (loss elastic modulus / storage elastic modulus) does not exceed 1, and the temperature-dependent change of the cycle-dependent elastic modulus at a temperature of 7 ° C., a strain of 10%, a gap of 1.2 mm to 1.3 mm and a frequency of 100 rad / sec to 0 When measured while gradually decreasing to 0.1 rad / sec, there are regions where the storage elastic modulus decreases depending on the frequency at 100 rad / sec to 10 rad / sec and 1 rad / sec to 0.1 rad / sec. By producing a jelly-like food or drink as described above, a large amount of carbon dioxide can be encapsulated in a soft and stretchy jelly-like food or drink in which water separation is prevented, and the jelly-like food or drink containing carbon dioxide of the present invention is provided. It has been found that it is possible to manufacture the present invention, and the present invention has been completed.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The amount of the gelling agent in the jelly-like food or drink in the present invention is 0.001% by weight to 2.0% by weight, preferably 0.05% by weight to 1.0% by weight, based on the jelly-like food or drink. Further, the gelling agent is a gelling agent having one or more selected from carrageenan, xanthan gum, locust bean gum, pectin, mannan, guar gum, tamarind gum, and tara gum as a main component, and further comprises a gel. The content of guar gum, tamarind gum, and cod gum among the agent is in the range of 97 to 1%, preferably 60 to 1% of the total gelling agent. When the content of guar gum, tamarind gum, and cod gum among the gelling agents is more than 97% of the total gelling agent, the texture of the jelly-like food or drink becomes slimy or the palatability is inferior. If the amount is small, the effect of preventing water separation, which is the effect of the present invention, cannot be obtained.
[0011]
Then, using the above gelling agent, a strain-dependent change in the elastic modulus depending on the strain was performed at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 mm to 1.3 mm using an ARES viscoelasticity measuring device of Rheometrics Co., Ltd. When measured, the storage elastic modulus at a strain of 1% to 10% shows a value of 0.05 Pa to 150 Pa without depending on the strain, and further, the storage elastic modulus decreases between 10% to 600% of the strain. Tan δ (loss modulus / storage modulus) does not exceed 1 in the range of strain 1% to 600%, and the temperature is 7 ° C., the strain is 10%, the gap is 1.2 mm to 1. At 3 mm, when the period-dependent change in the elastic modulus is gradually reduced to a frequency of 100 rad / sec to 0.1 rad / sec and measured, 100 rad / sec to 10 rad / sec and 1 rad / sec to 0.1 rad. By adjusting the jelly-like food or drink so that there is a region where the storage elastic modulus decreases depending on the frequency at / sec, it is possible to prevent water separation while maintaining the texture of the soft and stretchy jelly-like food and drink. It becomes possible. In addition, the present invention also provides a jelly-like food in which water separation is prevented while maintaining a soft and stretchy texture even when carbon dioxide gas is further contained.
[0012]
Jelly foods and drinks of the present invention are raw materials other than gelling agents and water, i.e., lemon, orange, pulp such as grape, fruit juice, yogurt, cola, coffee, tea, green tea, other palatable beverages, dairy products, Sugar, fructose-glucose liquid sugar, lactose, starch syrup, sugars such as dextrin, sugar alcohols such as erythritol and maltitol, dietary fiber such as polydextrose, acidulants such as citric acid, potassium chloride, dipotassium hydrogen phosphate, lactic acid Calcium, calcium carbonate, sodium citrate and other salts, coloring agents, flavors, and the like can also impart flavor according to taste. Sugar content, acidity, pH, etc. are also adjusted as necessary and used for other purposes. Raw materials and additives such as vitamin C, sodium bicarbonate, emulsifier and the like are not particularly limited, and if necessary, as long as they are within the physical properties of the present invention described above. It can be an integer.
[0013]
Next, a method for producing the jelly-like food and drink of the present invention will be described.
[0014]
For jelly-like foods and drinks not containing carbonic acid, a gelling agent containing as a main component one or more selected from carrageenan, xanthan gum, locust bean gum, pectin, mannan, guar gum, tamarind gum, and tara gum. 001% by weight to 2.0% by weight, and the gelling agent contains guar gum, tamarind gum and cod gum in a content of 97 to 1% of the total gelling agent. When an ARES viscoelasticity measuring apparatus was used to measure the change in strain-dependent elastic modulus at a temperature of 7 ° C., a frequency of 1 Hz, and a gap of 1.2 mm to 1.3 mm, the storage elasticity of strain 1% to 10% was measured. The modulus exhibits a value of 0.05 Pa to 150 Pa without depending on the strain, and there is a region where the storage modulus increases without decreasing between 10% and 600% of the strain. The tan δ (loss elastic modulus / storage elastic modulus) does not exceed 1 in the range of strain 1% to 600%, and is cycle-dependent at a temperature of 7 ° C., a strain of 10%, a gap of 1.2 mm to 1.3 mm. When the change in the elastic modulus is measured while gradually decreasing the frequency from 100 rad / sec to 0.1 rad / sec, the storage elastic modulus is 100 rad / sec to 10 rad / sec and 1 rad / sec to 0.1 rad / sec. The production method is not particularly limited as long as the jelly-like food or drink is obtained so that there is a region which decreases depending on the production, and it can be produced by a conventional method. For example, the above-mentioned gelling agent according to the present invention may be dispersed or dissolved in a liquid or the like, and the resulting dispersion or solution may be mixed with other raw materials and then quantified by adding water. Here, the liquid or the like means water or a solution in which one or more raw materials other than the gelling agent is dissolved in water, or a liquid such as an alcohol solution or a high fructose isomerized saccharide as a dispersing agent for the gelling agent.
[0015]
At this time, in order to uniformly disperse the gelling agent, the dispersion may be passed through a strainer of 10 to 150 mesh, or a homogenizer may be used in some cases. The pressure of the homogenizer is preferably no pressure. When the gelling agent is dispersed or dissolved in a liquid or the like, if the liquid or the like is heated to about 90 ° C. in advance, the gelling agent can be completely dissolved only by stirring. After completely dissolving the gelling agent using a plate heat exchanger or the like, the dispersion or the solution is filled in a flexible container such as a PET bottle and sealed with a cap or the like. After filling, the product is sterilized and cooled using a pastelizer or the like, whereby the jelly-like food or drink of the present invention can be obtained. In order to finally use it for food, it is desirable to cool it to 20 ° C. or less in a refrigerator or the like. That is, a jelly-like food or beverage containing no carbonic acid can be produced by a step of completely dissolving the selected gelling agent and a step of cooling after dissolution.
[0016]
The carbonated jelly-like food and drink of the present invention is produced as follows.
[0017]
First, a liquid gel, a fluid gel, and a fluid jelly syrup used for producing a carbonated jelly-like food or drink will be described. The liquid gel is obtained by dissolving one or more types of gelling agents in a liquid or the like, and the fluid gel means a fluid containing a minute gel mass obtained by cooling the liquid gel while flowing the liquid gel. . In other words, if the liquid gel is cooled while flowing, it gels due to the action of the gelling agent, but at the same time it can maintain the fluidity as a whole due to the action of the flow, and the minute gel mass is mixed in the liquid. It is thought that it was in the state where it was done. At this time, depending on the type and concentration of the gelling agent and the components of the liquid gel, gelation may not occur even when cooled, but this state is called a sol. In the present invention, the fluid gel and / or sol thus obtained is mixed with the remaining raw material other than carbon dioxide to prepare a substance for encapsulating carbon dioxide. This substance is referred to as a fluid jelly syrup. I will call it.
[0018]
Specifically, a method for producing a carbonated jelly-like food or drink is as follows. First, the guar gum, tamarind gum, and tara gum of the present invention have carrageenan, xanthan gum, locust bean gum having a content of 97 to 1% of the total gelling agent, A liquid gel containing a gelling agent containing at least one selected from pectin, mannan, guar gum, tamarind gum, and cod gum is prepared. The method of dissolving the gelling agent is a conventional method.For example, after sufficiently dispersing a mixture of the gelling agent and sugar in a suitable amount of water, a jacket-type tank is heated to a temperature at which the gelling agent is sufficiently dissolved. Or a plate type heat exchanger or the like, or a powder mixture such as a gelling agent and sugar is directly poured into hot water of about 65 to 95 ° C. and completely dissolved by stirring. Good. At this time, a dissolver such as a pow blender can be used. Further, by setting the heating conditions to, for example, 85 ° C. × 10 minutes, 95 ° C. × 5 minutes, or 135 ° C. × 30 seconds, this step can be used for sterilization of the liquid gel. These conditions are appropriately determined depending on the solubility of the gelling agent, the form and quality of the final product, the facilities of the production factory, and the like. The lower the gelling agent concentration in the liquid gel, the better, and preferably 1% or less.
[0019]
Next, while cooling the liquid gel, the liquid gel and / or sol is adjusted. The temperature at the time of preparation of the fluid gel and / or sol varies depending on the type and amount of the gelling agent and other factors. What is necessary is just to cool to a temperature suitable for production, preferably 30 ° C. or less. It is desirable that the fluidity be maintained even after the fluidized material is left standing and cooled to a temperature at which carbon dioxide gas is easily absorbed, for example, 1 to 10 ° C.
[0020]
The size of the gel particles of the fluid gel is preferably as small as possible, and varies depending on the cooling or flowing method. Therefore, it is also possible to cool the liquid gel while passing it through various heat exchangers such as a plate type heat exchanger and an oyster type heat exchanger, or to stir while cooling the liquid gel in a jacketed tank. In the case of a tank without a jacket, cooling water may be added to the liquid gel while stirring the liquid gel, and the temperature may be finally lowered to the gelation temperature or lower. In these methods, conditions can be appropriately set according to factory equipment and the like. In some cases, a homogenizer may be used at a flow rate of 0 to 300 Pa / cm as a means of flow or to further finely homogenize the fluid gel. ² , Preferably without pressure. In addition, a strainer of 10 to 150 mesh, preferably 20 to 100 mesh may be provided in the pipe to make the fluid gel finer during liquid sending. The treatment with the homogenizer or the strainer may be performed immediately after the fluid gel is prepared, or may be performed after the fluid gel and / or the fluid jelly syrup in which the sol and the remaining raw materials other than carbon dioxide are finally prepared.
[0021]
An important point in the present invention is to adjust a fluid gel suitable for the present invention even when using a plate-type heat exchanger or the like generally used in actual industrial lines or beverage factories, For this purpose, the conditions for preparing the liquid gel are as follows: (1) separately adjusting the gelling agent having a synergistic effect on the gelation; (2) adding no salts having a synergistic effect on the gelation when adjusting the fluid gel; or Add only a part of the final blended amount, (3) Add no solids that have a synergistic effect on gelation, or add only a part of the final blended amount, (4) Add emulsifier The liquid gel is preferably prepared by a method that satisfies at least one of the four conditions.
[0022]
{Circle around (1)} Combinations of gelling agents include, for example, carrageenan and locust bean gum, carrageenan and mannan, carrageenan and cod gum, xanthan gum and mannan, xanthan gum and locust bean gum, xanthan gum and guar gum (increased in viscosity), xanthan gum and cod gum, etc. When the gelling agent is mixed in the combination, the gelling agent increases the gel strength due to its synergistic effect and hinders the generation of the fluid gel itself. Therefore, it is preferable to adjust the gelling agent avoiding the above combination. Specifically, when five types of gelling agents of carrageenan, mannan, xanthan gum, pectin, and guar gum are used, two types of gelling agents, that is, carrageenan and xanthan gum, and three types of gelling agents, A fluid gel and / or sol is separately prepared for mannan, pectin and guar gum, and mixed at the time of preparing the fluid jelly syrup, or the fluid gel and / or sol is separately used for all five gelling agents in advance. By adjusting the sol and mixing it when adjusting the fluid jelly syrup, a fluid jelly syrup suitable for carbon dioxide gas injection can be obtained.
[0023]
(2) For salts, for example, carrageenan is a potassium salt such as potassium chloride or dipotassium hydrogen phosphate, a calcium salt such as calcium lactate or calcium carbonate, or a sodium salt such as sodium citrate which is also used as a pH adjuster. Gel strength is increased by salts, and gel strength of pectin is increased by calcium salts such as calcium carbonate. Therefore, in the present invention, it is better to keep the salt concentration in the liquid gel as low as possible, and to reduce the final amount of the salts by 1 to 100%, preferably 50 to 100%, to reduce the fluid gel and / or Alternatively, by preparing a sol and adding a reduced amount of salts when preparing a fluid jelly syrup, a fluid jelly syrup suitable for carbon dioxide gas injection can be obtained.
[0024]
(3) Solids include, for example, sugars such as sugar and high fructose isomerized sugar, and raw materials that increase the sugar content, such as starch syrup, dextrin, sugar alcohols, and dietary fiber. In order to exert a synergistic effect and increase viscosity and gel strength, in the present invention, it is better to keep the solid content concentration in the liquid gel as low as possible. However, lactose, sugar, etc., which are used as an auxiliary for dissolving or dispersing the gelling agent in the mixing of liquids or powders, that is, lactose or sugar which is about 10 times or less of the gelling agent, can be used at all. The liquid gel may be prepared by reducing 1 to 100%, preferably 50 to 100% of the final solid content. The solids such as saccharides reduced here are added at the time of preparing a fluid jelly syrup after preparing a fluid gel and / or sol, whereby a fluid jelly syrup suitable for carbon dioxide gas injection can be obtained. .
[0025]
(4) The emulsifier may be any as long as it can be dispersed and dissolved in a liquid gel and / or sol. For example, an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan acid ester and the like, preferably having an HLB of 7 or more. Emulsifiers, more preferably glycerin fatty acid ester based emulsifiers having an HLB of 8 or more, wherein the fatty acid is oleic acid, isostearic acid, palmitic acid, lauric acid, caprylic acid, condensed ricinoleic acid, condensed 1,2-hydroxystearic acid Alternatively, a sucrose fatty acid ester emulsifier having an HLB of 8 or more may be used alone or in combination. By adding the emulsifier in an amount of 0.0001% or more, preferably 0.0005% or more, it is possible to reduce the adhesion and friction of the fluid gel to the inner wall surface of the plate when passing through the plate. The rise in internal pressure can be suppressed. In addition, the jelly-like food and drink of the present invention can be prevented from adhering to the inner surface of a container (a flexible container such as a PET bottle), and a jelly-like food and drink more suitable for drinking can be provided. These emulsifiers may be directly dispersed and dissolved in a liquid gel, but are used as emulsified preparations such as an emulsified perfume obtained by emulsifying an oil-based perfume with the emulsifier, a cloudy or an antifoaming agent obtained by emulsifying an appropriate oil component. can do. The emulsifier may be formulated after forming a fluid gel and / or sol for the sole purpose of preventing PET adhesion.
[0026]
As for the above (2) and (3), additives that have a synergistic effect are specifically listed. Salts and solids contained in fruit or dairy products, or raw materials derived from natural products such as green tea, black tea, coffee, etc. It is to be noted that the content may have a synergistic effect on the gelation, and that the reduction of the amount of the raw materials derived from these natural products from the final formulation is also included in the above conditions (2) and (3).
[0027]
If at least one or more factors relating to the above conditions (1) to (4) are satisfied, a liquid jelly raw material prepared by mixing all raw materials including a substance having a synergistic effect is cooled to prepare a fluid gel. In comparison, the fluid gel and / or sol can be adjusted effectively, and the resulting fluid jelly syrup has a desirable physical property for injecting carbon dioxide gas. Become.
[0028]
In addition, regarding more detailed portions of the above conditions (1) to (4), the types and amounts of gelling agents, the types and amounts of salts, the types and amounts of solids such as sugars, and the types of emulsifiers It can be set as appropriate depending on the type and form, the properties of the obtained fluid gel and / or sol, and other facilities and production conditions for production.
[0029]
After cooling the liquid gel to obtain a fluid gel and / or sol, the remaining raw materials other than carbon dioxide are mixed by a conventional method to obtain a fluid jelly syrup. The method of mixing the fluid gel and / or sol with the remaining raw materials other than carbon dioxide is not particularly limited. However, when mixing raw materials having a synergistic effect on gelation due to the properties of the fluid gel and / or sol, It is desirable to dilute the concentration so as to avoid a sudden synergistic effect, to add it little by little, or to add it last.
[0030]
In addition, if a step of cooling after heating and dissolving again without encapsulating carbon dioxide gas in the fluid jelly syrup can be used, a jelly food or drink of the present invention containing no carbon dioxide gas can be obtained.
[0031]
The physical properties of the fluid jelly syrup obtained by the above method are low viscosity, a thixotropy of 1000 · 1 / S or less, preferably a non-thixotropic fluid jelly syrup, suitable for encapsulating carbon dioxide gas. It has physical properties. In the case of the jelly-like food or drink, the fluid jelly syrup has a very low thixotropy, and the thixotropy of the fluid jelly syrup is changed at a temperature of 5 ° C. and a shear rate change of 0 to 700 [1 / S] (60 seconds). Is to increase the rotational speed of the rotor at a constant rate from the stopped state, to reach a shear rate of 700 [1 / S] after 60 seconds, and then to increase the rotational speed of the rotor at a constant rate so that the rotor stops after 60 seconds. The measurement value is very small, preferably 1000 Pa · 1 / S or less, and more preferably a fluid jelly syrup having no thixotropy.
[0032]
Since the fluid jelly syrup having a thixotropic value of 1000 or less in the present invention is a liquid having a low viscosity, a large amount of carbon dioxide can be easily encapsulated during carbonation. The temperature at which the carbon dioxide gas is filled can be arbitrarily set depending on the type and equipment of the gelling agent, and for example, the temperature is preferably 1 to 10C.
[0033]
The method of encapsulating carbon dioxide in the fluid jelly syrup can be performed by a usual method of encapsulating carbon dioxide. For example, a method in which carbon dioxide gas is directly enclosed in a fluid jelly syrup, a liquid jelly syrup is prepared in a concentrated state of about 1/2 to 1/5, and is diluted by a factor of 1 immediately before the carbon dioxide gas is enclosed, and the carbon dioxide gas is enclosed. And a method of blending carbonated water with the fluidized jelly syrup prepared by concentration.
[0034]
After encapsulating carbon dioxide gas in the fluid jelly syrup, it is filled in an arbitrary container and sealed by a conventional method. The container is preferably a PET bottle for carbonated beverages from the viewpoint of the texture of jelly, but is not particularly limited as long as it is a container suitable for eating and drinking.
[0035]
That is, there is no particular limitation on the container used for the jelly-like food and drink of the present invention, but when the jelly-like food and drink of the present invention is used for drinking, the soft and stretchable jelly of the present invention has flexibility. Suitable containers include, for example, PET bottles made of blown polyethylene terephthalate (PET), polypropylene (PP), polyethylene (PE), preferably polyethylene terephthalate.
[0036]
After sealing, the content is heated again to a temperature equal to or higher than the gelation temperature, and the fluid gel is liquefied (solified). In this step, sterilization of the product can also be performed by setting the temperature conditions. For example, the temperature is 60 to 75 ° C., the time is 15 to 45 minutes, and the like. These conditions can be appropriately set according to the blending of the raw materials, the pH of the product, and the like.
[0037]
Next, the liquefied (solified) content is cooled to a gelling temperature or lower, preferably 20 ° C. or lower, whereby a jelly-like food or drink in which carbon dioxide gas is uniformly encapsulated can be provided.
[0038]
In addition, in order to identify the physical properties of the soft and stretchable jelly-like food or drink of the present invention, the behavior of the change in elastic modulus was measured using an ARES viscoelasticity measurement system manufactured by Rheometrics. The method uses an ARES viscoelasticity measurement system 100FRTN1 of Rheometrics (a jig is a 40 mm parallel disk, and SILICON CARBIDE Water proof (P600C-CW) manufactured by Nippon Kenshi is installed as a non-slip) at a temperature of 7 ° C. , A frequency of 1 Hz, a gap of 1.2 mm to 1.3 mm, a change of strain-dependent elastic modulus of 1 to 600% and a change of tan δ (loss elastic modulus / storage elastic modulus) were measured. The measurement is performed by gradually decreasing the change of the cycle-dependent elastic modulus from 100 rad / sec to 0.1 rad / sec at a temperature of 10 ° C., a strain of 10%, and a gap of 1.2 mm to 1.3 mm.
[0039]
The elastic modulus (G), which is a stress / strain, is divided into a storage elastic modulus (G ') and a loss elastic modulus (G "), and those having a large tan δ (G" / G') are viscous materials. Those having a small tan δ are elastic bodies. The measured values of the strain-dependent elastic modulus and tan δ (loss elastic modulus / storage elastic modulus) are considered to indicate that the jelly-like food or drink of the present invention is a soft and stretchable jelly, Since the value of the cycle-dependent storage elastic modulus is larger in the high-frequency region and smaller in the low-frequency region, the jelly-like food and drink of the present invention is in a state in which the jelly tissue is difficult to unravel in the high-frequency region and is hard to be cut. In the low frequency region, it is considered that it is closer to a viscous material, so it has soft and stretchable physical properties that conventional jelly-like foods and drinks do not have. Water separation is further prevented while maintaining the above physical properties, and a jelly-like food or drink having similar physical properties can be provided even when carbon dioxide gas is sealed.
[0040]
Hereinafter, the present invention will be further described with reference to examples, but the present invention is not limited to the following examples.
[0041]
【Example】
Examples of the jelly-like food and drink of the present invention were prepared as in [Example 1] to [Example 10].
[0042]
[Example 1] Production of a jelly-like food or drink in the acidic region of the present invention was carried out as follows by using the gelling agent A shown in [Table 1] below and blending it in [Table 2].
[0043]
90 ° C., 1800 L of warm water was poured into the dissolution tank, and a powder premixed with 18 kg of sugar and 7.6 kg of gelling agent A was charged using a pow blender and sufficiently dissolved. 3 kg was added and dissolved to obtain a liquid gel. The liquid gel was cooled to 28 ° C. while flowing in a plate heat exchanger to obtain a fluid gel. At this time, the pressure inside the plate was 0.3 MPa or less, and no particular problem occurred. Inject 400 L of pure water at 25 ° C. into the mixing tank in advance, and sufficiently agitate, while thoroughly stirring, 420 kg of high fructose isomerized sugar, 30 kg of lemon juice, 3 kg of citric acid, 3 kg of sodium citrate, 600 g of potassium chloride, dipotassium hydrogen phosphate 600 g and 4.5 kg of the dye were sequentially charged and dissolved, and the fluid gel was further charged with sufficient stirring. Next, after 7.5 kg of the fragrance was put into this blending tank, it was quantified to 3000 kg with the remaining water to obtain a fluid jelly syrup A having a final temperature of 28 ° C. The pH of the fluid jelly syrup A was 3.7. Next, this fluid jelly syrup A was heated to 95 ° C. using a plate-type heat exchanger and held for 2 minutes to dissolve the gelling agent, and then filled in a PET bottle and sealed with a cap. A pasteurizer sterilizes at 75 ° C. × 15 minutes or more, then cools to 35 ° C. with a pastelizer, and further cools to 10 ° C. or less in a refrigerator to gel, thereby obtaining the jelly-like food and drink I of the present invention. Was.
[0044]
It should be noted that the fluid jelly syrup A keeps its fluidity without being jellyed even when it is cooled to 5 ° C. while standing, and using the ARES viscoelasticity measurement system 100FRTN1 of Rheometric Co., Ltd. The thixotropy of the fluid jelly syrup A was changed at a temperature of 5 ° C. and a change in shearing speed of 0 to 700 [1 / S] (60 seconds) (under these conditions, the rotational speed of the rotor was increased at a fixed rate from the stopped state, and after 60 seconds, The speed was allowed to reach 700 [1 / S], and then, after 60 seconds, the shear speed of the rotor was decreased at a constant rate so that the rotor stopped.) As a result, the thixotropic value was found as shown in FIG. It is a liquid jelly syrup that is 49.62 Pa · 1 / s and shows little thixotropy and is very suitable for encapsulating carbon dioxide gas. It was found.
[0045]
Then, after passing the fluid jelly syrup A through a 60-mesh strainer and cooling it to 2 ° C. while flowing it with a plate-type heat exchanger, carbon dioxide gas was added using a carbonator to a gas volume of 2.4. Enclosed. Fluid jelly syrup A filled with carbon dioxide gas is filled in a heat-resistant and pressure-resistant PET bottle for carbonic acid, sealed with a cap, and then heat sterilized at 65 ° C for 13 minutes or more using a pastelizer, and then flowed again. The gelled jelly syrup A was dissolved (solified), then cooled to 35 ° C. with a pastelizer, and further cooled to 10 ° C. or less in a refrigerator to gel, thereby obtaining a carbonated jelly-like food and drink A of the present invention. .
[0046]
Example 2 A jelly-like food and drink II and a carbonated jelly-like food and drink B of the present invention were obtained in the same manner as in [Example 1] except that the type of the gelling agent was changed to B. The pressure inside the plate when preparing the liquid gel was 0.3 MPa or less, the pH of the fluid jelly syrup B was 3.7, and the thixotropy value was 1000 Pa · 1 / s or less.
[0047]
Example 3 A jelly-like food / drink III of the present invention and a carbonated jelly-like food / drink C were obtained in the same manner as in [Example 1] except that the type of the gelling agent was changed to C. The pressure inside the plate at the time of preparing the liquid gel was 0.3 MPa or less, the pH of the fluid jelly syrup C was 3.7, and the thixotropic value was 1000 Pa · 1 / s or less.
[0048]
Example 4 A jelly-like food and drink IV and a carbonated jelly-like food and drink D of the present invention were obtained in the same manner as in [Example 1] except that the type of the gelling agent was changed to D. The pressure inside the plate when preparing the liquid gel was 0.3 MPa or less, the pH of the fluid jelly syrup D was 3.7, and the thixotropy value was 1000 Pa · 1 / s or less.
[0049]
Example 5 A jelly-like food and drink V and a carbonated jelly-like food and drink E of the present invention were obtained in the same manner as in [Example 1] except that the type of the gelling agent was changed to E. The pressure inside the plate when preparing the liquid gel was 0.3 MPa or less, the pH of the fluid jelly syrup E was 3.7, and the thixotropy value was 1000 Pa · 1 / s or less.
[0050]
[Comparative Example 1] [Example 1] except that the type of the gelling agent was changed to a, the composition of the gelling agent a was changed to half, and the amount of hot water in which the gelling agent was dissolved was changed to 1000 L. ] To obtain a control jelly-like food and drink VI and a control carbonated jelly-like food and drink X. The pressure inside the plate when preparing the liquid gel was 0.2 MPa or less, the pH of the fluid jelly syrup X was 3.7, and the thixotropic value was 1000 Pa · 1 / s or less.
[0051]
[Example 6] By using the gelling agent A shown in [Table 1] below and blending it in [Table 3], a jelly-like food or drink in a weakly acidic region of the present invention was produced as follows.
[0052]
After pouring 40 kg of sugar and 6 kg of gelling agent A in powder into a dissolving tank at 90 ° C. and 1600 L of warm water, using a pow blender and thoroughly dissolving the mixture, 3 kg of the emulsified preparation was added. Addition and dissolution gave a liquid gel. This liquid gel was cooled to 28 ° C. while flowing in a plate heat exchanger to obtain a fluid gel. At this time, the pressure inside the plate was 0.3 MPa or less, and no particular problem occurred. Inject 600 L of pure water at 25 ° C. into the prepared water in advance and add 200 kg of sugar, 900 kg of sodium chloride, 600 g of potassium chloride, 60 kg of coffee extract, and 900 g of sodium bicarbonate dissolved in 10 L of hot water sequentially with sufficient stirring. This fluid gel was further poured into the dissolved gel while sufficiently stirring. Next, 6 kg of the fragrance was put into this blending tank, and the mixture was quantified to 3000 kg with the remaining water to obtain a fluid jelly syrup F having a final temperature of 28 ° C. The pH of the fluid jelly syrup F was 6.2. Next, this fluid jelly syrup F was heated to 136 ° C. using a plate-type heat exchanger and held for 30 seconds to dissolve the gelling agent, and then heated to 95 ° C. using a plate-type heat exchanger. Cool, fill PET bottles, seal with cap, sterilize at 75 ° C x 15 minutes or more with Paste Riser, then cool to 35 ° C with Paste Riser, further cool to 10 ° C or lower in refrigerator to gel As a result, the jelly-like food and drink VII of the present invention was obtained.
[0053]
In addition, this fluid jelly syrup F keeps fluidity without being jelly even if it is cooled to 5 ° C. while standing, and using an ARES viscoelasticity measurement system 100FRTN1 of Rheometric Co., Ltd. The thixotropy of this fluid jelly syrup F was changed at a temperature of 5 ° C. and a change in shear rate of 0 to 700 [1 / S] (60 seconds) (under these conditions, the rotation speed of the rotor was increased at a constant rate from a stopped state, and after 60 seconds. The shear speed was made to reach 700 [1 / S], and then 60 seconds later, the rotor was stopped at a constant rate so as to stop the rotor. Was 107.66 Pa · 1 / s, which proved to be a fluid jelly syrup with low viscosity and very suitable for enclosing carbon dioxide gas.
[0054]
Then, after flowing the fluid jelly syrup F through a 60-mesh strainer and cooling it to 2 ° C. while flowing it with a plate-type heat exchanger, carbon dioxide gas was adjusted to a gas volume of 2.4 using a carbonator. Enclosed. Fluid jelly syrup F containing carbon dioxide gas is filled in a heat-resistant and pressure-resistant PET bottle for carbon dioxide, sealed with a cap, and then heat-sterilized at 65 ° C. for 13 minutes or more using a pastelizer, and then fluidized again. The gelled jelly syrup F was dissolved (solified), then cooled to 35 ° C. with a pastelizer, and further cooled to 10 ° C. or less in a refrigerator to gel, thereby obtaining the carbonated jelly-like food and drink F of the present invention. .
[0055]
Example 7 A jelly-like food and drink VIII and a carbonated jelly-like food and drink G of the present invention were obtained in the same manner as in [Example 6] except that the type of the gelling agent was changed to B. The pressure inside the plate when preparing the liquid gel was 0.3 MPa or less, the pH of the fluid jelly syrup G was 6.2, and the thixotropic value was 1000 Pa · 1 / s or less.
[0056]
Example 8 A jelly-like food and drink IX and a carbonated jelly-like food and drink H of the present invention were obtained in the same manner as in [Example 6] except that the type of the gelling agent was changed to C. The pressure inside the plate when preparing the liquid gel was 0.3 MPa or less, the pH of the fluid jelly syrup H was 6.2, and the thixotropic value was 1000 Pa · 1 / s or less.
[0057]
[Comparative Example 2] [Example 6] Except that the type of the gelling agent was changed to a and the amount of the gelling agent a was changed to 1/2 and the amount of hot water for dissolving the gelling agent was changed to 1000 L. In the same manner as in [1], control jelly-like foods and drinks X and carbonated jelly-like foods and drinks Y were obtained. The pressure inside the plate when preparing the liquid gel was 0.2 MPa or less, the pH of the fluid jelly syrup Y was 6.2, and the thixotropic value was 1000 Pa · 1 / s or less.
[0058]
[Table 1]

[0059]
[Table 2]

[0060]
[Table 3]

[0061]
The term “emulsified preparation” used herein refers to a preparation that is capable of easily dissolving or dispersing an emulsifier in water. In this case, an emulsified perfume obtained by emulsifying an oil-based perfume with 5% decaglyceride oleate (HLB11) was used.
[0062]
[Test Example 1] Measurement of change in storage modulus and change in tan δ (loss modulus / storage modulus)
Rheometrics ARES viscoelasticity measurement system 100FRTN1 (40 mm parallel disk, jig equipped with SILICON CARBIDE, Water Proof (P600C-CW) manufactured by Nippon Kenshi as non-slip), temperature 7 ° C, frequency 1 Hz, As a result of measuring the change in storage modulus and the change in tan δ (loss modulus / storage modulus) of the products A to H, X and Y under the condition of a gap of 1.25 mm, the products A to H and X of the invention were measured. And Y all had soft and elongate physical properties.
[0063]
Specifically, the jelly-like foods and drinks A to H, X, and Y of the present invention have a storage elastic modulus of 5 to 50 Pa at a strain of 1% to 10% and show a substantially constant value without depending on the strain. And a region where the storage modulus increased when the strain was further increased to around 10% to 600%. The tan δ (loss modulus / storage modulus) when strained from 1% to 600% did not exceed 1. Further, the change of the cycle-dependent elastic modulus was measured at a temperature of 7 ° C., a strain of 10%, and a gap of 1.25 mm. The frequency was gradually reduced from 100 rad / sec to 0.1 rad / sec. The storage elastic moduli of the jelly foods and drinks A to E and X of the present invention were 100 rad / sec to 10 rad / sec and 1 rad / sec to 0.1 rad / sec, and decreased depending on the frequency. The measurement results are shown in FIGS.
[0064]
These tests were also performed on the products IX of the present invention, and the same results as the physical properties shown above were obtained.
[0065]
[Test Example 2] Measurement of water separation rate
The products A to F, X and Y of the present invention stored at 5 ° C for one week to two months are placed in a receiving container on which a mesh (0.43 mm) is placed, and allowed to stand horizontally for 2 minutes, and then the mesh is tilted. For 1 minute. Thereafter, the mesh was removed and the amount of water remaining in the container was measured to calculate the water separation rate ((remaining water content / total jelly weight) × 100). As a result, the water separation rate of the jelly-like food and drink of the present invention was as shown in [Table 4] and [Table 5].
[0066]
[Table 4]

[0067]
[Table 5]

[0068]
From the above results, it can be seen that the jelly-like foods and drinks A to E of the present invention have less water separation than X and the jelly-like food and drink F of the present invention have less water separation than Y. In other words, the addition of guar gum, tamarind gum, tara gum, etc. to the gelling agent formulation proved to be effective in preventing jelly water separation in both acidic and weakly acidic regions without impairing soft and stretchable physical properties. did.
[0069]
These tests were carried out on the products I to VII and X of the present invention, and it was found that they had the same water separation preventing effect as described above.
[0070]
Example 9 Gelling agent A consisting of five types of gelling agents was divided into two and separately prepared as follows. One was gelling agent α by combining carrageenan and xanthan gum, and the other was gelling agent β by combining mannan, pectin and guar gum. Fluid gel α prepared by dissolving a mixture of powder of gelling agent α and 5.6 kg of sugar in 560 L of warm water, adding 3 kg of emulsified preparation, and cooling to 28 ° C. with a plate heat exchanger; A sol prepared by dissolving a mixture of powdered gelling agent β and 12.4 kg of sugar in 1240 L of warm water, further adding 420 kg of high fructose isomerized sugar, and then cooling to 28 ° C. with a plate heat exchanger. When the fluid jelly syrup Q was adjusted in the same manner as in [Example 1] except that β was separately charged into the blending tank, the thixotropy value was 112.37 Pa · 1 / s as shown in FIG. It turned out to be a fluid jelly syrup which is very suitable for encapsulating carbon dioxide.
[0071]
[Example 10] Five gelling agents of gelling agent A consisting of five types of gelling agents, each of which was individually adjusted to a fluid gel, were charged into a mixing tank (provided that 1800 L of water and sugar used) were used. 18 kg is divided and used in the ratio of the gelling agent, and 600 g of potassium potassium phosphate among potassium salts is dissolved in hot water for dissolving carrageenan in advance, and 3 kg of the emulsified preparation is not added to the liquid gel. When the fluid jelly syrup R of the present invention was adjusted in the same manner as in [Example 9] except that it was put into the mixing tank alone), the thixotropic value was 81.09 Pa · 1 / s as shown in FIG. The fluid jelly syrup was found to be very viscous and very suitable for encapsulating carbon dioxide.
[0072]
[Comparative Example 3]
By using the gelling agent Z shown in [Table 6] below and blending [Table 7], a control product having a thixotropy value of the fluid jelly syrup higher than 1000 Pa · 1 / s was tried as follows.
[0073]
1900 L of hot water at 95 ° C. was placed in a jacket type tank, and a powder mixture of 30 kg of sugar and 15 kg of gelling agent Z was added thereto, and the gelling agent was sufficiently dissolved with good stirring. Next, 420 kg of high fructose isomerized sugar, 30 kg of peach juice, 3 kg of sodium citrate and 3 kg of calcium lactate were added and dissolved, and then 6 kg of citric acid and 6 kg of a flavor were added, followed by quantification with the remaining water to obtain a liquid jelly. An attempt was made to cool the liquid jelly to 25 ° C. while flowing it using a plate-type heat exchanger. However, the gelling state was remarkable, and the pressure in the plate increased to 0.6 MPa or more. The safety device of the exchanger (set so that the safety valve operates at 0.6 MPa) worked, and cooling was not possible. Giving up cooling on the plate, circulating chiller water in the jacket and stirring to cool to 29 ° C. while maintaining the fluid state, thereby obtaining fluid jelly syrup Z. Fluid jelly syrup Z was highly viscous and had such physical properties that large jelly lumps as when jelly was roughly broken were aggregated. Therefore, the homogenizer was passed without pressure, but the internal pressure was up to 4 MPa. The whole amount was passed through a homogenizer to obtain a fluid jelly syrup Z, although the gel was raised and there was a fear that the gel might be damaged.
[0074]
Using an ARES viscoelasticity measurement system 100FRTN1 of Rheometrics, the thixotropy of the fluid jelly syrup Z obtained by the above method was measured at a temperature of 5 ° C. and a shear rate change of 0 to 700 [1 / S] (60 seconds) ( This condition is as follows: the rotation speed of the rotor is increased at a fixed rate from the stopped state, the shear speed reaches 700 [1 / S] after 60 seconds, and then the rotation speed of the rotor is stopped after 60 seconds. As shown in FIG. 35, the thixotropic value was more than 1000 Pa · 1 / s and was 1284.8 Pa · 1 / s.
[0075]
Furthermore, after cooling to 2 ° C. or less while flowing with a plate-type heat exchanger, carbon dioxide was sealed in the fluid jelly syrup Z using a carbonator, and filling into a PET bottle was attempted. As a result, the content was largely varied, and stable production was not possible.
[0076]
From the above results, it was found that when the thixotropy value was as high as 1284.8 Pa · 1 / s, it was difficult to produce carbonated jelly in which carbon dioxide gas was enclosed due to foaming and the like.
[0077]
[Table 6]

[0078]
[Table 7]

[0079]
[Test Example 3] Sensory evaluation test
Sensory evaluation of the jelly-like foods and drinks of the present invention products A to F, IV to VII and control products X, Y, VI and VIII was conducted by 10 panelists. The sensory evaluation was performed by the method shown in the following [Table 8]. The results are shown in [Table 9].
[0080]
[Table 8]

[0081]
[Table 9]

[0082]
From the above results, the products A to E of the present invention are better than the product X of the present invention, the product F of the present invention is better than the product Y of the present invention, the products IV of the present invention are better than the product VI of the present invention, and the product of the present invention. It can be seen that VII has less water separation than inventive product VIII. In other words, by adding guar gum, tamarind gum, and cod gum to the gelling agent formulation of the control product, the separation of jelly in any acidic region, weakly acidic region, and carbonic acid-containing condition without impairing the soft and stretchable physical properties It turned out to be effective for prevention.
[0083]
【The invention's effect】
According to the present invention, a soft and stretchable jelly-like food and drink with water separation prevented can be obtained, and a soft and stretchy jelly-like food with carbon dioxide gas prevented and water separation can be obtained. Further, according to the production method of the present invention, it is possible to stably and effectively enclose a large amount of carbon dioxide gas in a soft and stretchy jelly-like food without overflow due to foaming at the time of filling. .
[Brief description of the drawings]
FIG. 1 is a graph showing a change in strain-dependent storage elastic modulus of a jelly-like food or drink A of the present invention.
FIG. 2 is a graph showing a change in tan σ of the jelly-like food and drink A of the present invention.
FIG. 3 is a graph showing changes in the cycle-dependent storage elastic modulus of the jelly-like food or drink A of the present invention.
FIG. 4 is a graph showing a change in strain-dependent storage elastic modulus of the jelly food / beverage product B of the present invention.
FIG. 5 is a graph showing a change in tan σ of the jelly food / beverage product B of the present invention.
FIG. 6 is a graph showing a change in the cycle-dependent storage modulus of the jelly-like food and drink B of the present invention.
FIG. 7 is a graph showing a change in strain-dependent storage elastic modulus of the jelly-like food or drink C of the present invention.
FIG. 8 is a graph showing a change in tan σ of the jelly-like food or drink C of the present invention.
FIG. 9 is a graph showing changes in the cycle-dependent storage elastic modulus of the jelly-like food or drink C of the present invention.
FIG. 10 is a graph showing a change in strain-dependent storage elastic modulus of the jelly-like food and drink D of the present invention.
FIG. 11 is a graph showing a change in tan σ of the jelly-like food and drink D of the present invention.
FIG. 12 is a graph showing changes in the cycle-dependent storage elastic modulus of the jelly-like food or drink D of the present invention.
FIG. 13 is a graph showing a change in strain-dependent storage elastic modulus of the jelly-like food or drink E of the present invention.
FIG. 14 is a graph showing a change in tan σ of the jelly-like food or drink E of the present invention.
FIG. 15 is a graph showing changes in the cycle-dependent storage elastic modulus of the jelly-like food or drink E of the present invention.
FIG. 16 is a graph showing changes in strain-dependent storage elastic modulus of a control jelly-like food or drink X.
FIG. 17 is a graph showing the change in tan σ of the control jelly-like food and drink X.
FIG. 18 is a graph showing changes in the cycle-dependent storage elastic modulus of the control jelly-like food or drink X.
FIG. 19 is a graph showing a change in strain-dependent storage elastic modulus of the jelly-like food or drink F of the present invention.
FIG. 20 is a graph showing a change in tan σ of the jelly-like food or drink F of the present invention.
FIG. 21 is a graph showing changes in the cycle-dependent storage elastic modulus of the jelly-like food or drink F of the present invention.
FIG. 22 is a graph showing a change in strain-dependent storage elastic modulus of the jelly-like food or drink G of the present invention.
FIG. 23 is a graph showing a change in tan σ of the jelly-like food or drink G of the present invention.
FIG. 24 is a graph showing changes in the cycle-dependent storage elastic modulus of the jelly-like food or drink G of the present invention.
FIG. 25 is a graph showing a change in strain-dependent storage elastic modulus of the jelly-like food or drink H of the present invention.
FIG. 26 is a graph showing a change in tan σ of the jelly-like food or drink H of the present invention.
FIG. 27 is a graph showing changes in the cycle-dependent storage elastic modulus of the jelly-like food and drink H of the present invention.
FIG. 28 is a graph showing the change in strain-dependent storage elastic modulus of the control jelly-like food or drink Y.
FIG. 29 is a graph showing the change in tan σ of the control jelly-like food and drink Y.
FIG. 30 is a graph showing changes in the cycle-dependent storage elastic modulus of the control jelly-like food and drink Y.
FIG. 31 is a graph showing measurement of the thixotropic property of fluid jelly syrup A.
FIG. 32 is a graph showing measurement of the thixotropic property of fluid jelly syrup F.
FIG. 33 is a graph showing measurement of the thixotropic property of fluid jelly syrup Q.
FIG. 34 is a graph showing measurement of the thixotropic property of fluid jelly syrup R.
FIG. 35 is a graph showing measurement of the thixotropic property of fluid jelly syrup Z.

Claims (11)

It contains 0.001% by weight to 2.0% by weight of a gelling agent containing at least one selected from carrageenan, xanthan gum, locust bean gum, pectin, mannan, guar gum, tamarind gum, and cod gum. In the jelly food or drink, the content of guar gum, tamarind gum, and cod gum in the gelling agent is in the range of 97 to 1% of the total gelling agent, and the temperature is 7 ° C., the frequency is 1 Hz, When measuring the change in strain-dependent elastic modulus under the condition of a gap of 1.2 mm to 1.3 mm, the storage elastic modulus of 1% to 10% of strain has a value of 0.05 Pa to 150 Pa without depending on strain. In addition, there is a region where the storage elastic modulus increases without decreasing between the strains of 10% and 600%, and tan δ (loss modulus / storage elasticity) falls within the range of the strain of 1% to 600%. Rate) does not exceed 1, and at a temperature of 7 ° C., a strain of 10%, a gap of 1.2 mm to 1.3 mm, a period-dependent change in elastic modulus is gradually reduced to a frequency of 100 rad / sec to 0.1 rad / sec. When measured under the above conditions, water separation is prevented at 100 rad / sec to 10 rad / sec and 1 rad / sec to 0.1 rad / sec. Jelly food and drink. The jelly-like food or drink according to claim 1, further comprising carbon dioxide. a) one or more selected from carrageenan, xanthan gum, locust bean gum, pectin, mannan, guar gum, tamarind gum, tarara gum, in which the content of guar gum, tamarind gum, tara gum is in the range of 97 to 1% of the total gelling agent, or Preparing a liquid gel by dissolving a gelling agent containing at least two types as main components in a liquid or the like in an amount of 0.001% to 2.0% by weight based on the total weight of the jelly-like food or beverage; Adjusting the fluid gel and / or sol by cooling the gel while fluidizing the gel; c) adjusting the fluid jelly syrup by adding the remaining ingredients other than carbon dioxide to the fluid gel and / or sol; And d) a step in which the fluid jelly syrup is filled with carbon dioxide and filled in a container, which is then sealed, then heated to form a sol, and then cooled to form a gel. Using a viscoelasticity measuring device, the strain-dependent elastic modulus shows a value of 05 Pa to 150 Pa under the conditions of a temperature of 7 ° C., a frequency of 1 Hz, a gap of 1.2 mm to 1.3 mm, and a strain of 10% to 600 %, There is a region where the storage modulus increases without decreasing, and tan δ (loss modulus / storage modulus) does not exceed 1 in the range of strain 1% to 600%, and the temperature is 7 ° C. , The strain is 10%, the gap is 1.2 mm to 1.3 mm, and the period-dependent change in the elastic modulus is gradually reduced to a frequency of 100 rad / sec to 0.1 rad / sec. A method for producing a jelly-like food or drink in which a storage elastic modulus decreases in a frequency-dependent manner at 1 rad / sec to 0.1 rad / sec and water separation is prevented. 4. The method according to claim 3, wherein when a plurality of gelling agents are used in step a), the gelling agents are divided into combinations that do not have a synergistic effect on gelation, and the operations of step a) and step b) are performed individually. The method for producing a jelly-like food or drink according to the above. The method according to claim 3, wherein when a plurality of gelling agents are used in the step a), the operations of the steps a) and b) are performed on each of the gelling agents alone. 6. At least one of claims 3 to 5, wherein in step a) no salts having a synergistic effect on gelation are added or only a part of the final blending amount is added and the rest is added in step c). A method for producing the jelly-like food or drink according to any one of the preceding claims. The method for producing a jelly-like food or drink according to claim 6, wherein the amount of the salt added in step a) that has a synergistic effect on gelation is 99% by weight or less of the final blended amount. 8. A method according to claim 3, wherein in step a) no solids which have a synergistic effect on gelation are added or only a part of the final compounding amount is added and the rest is added in step c). A method for producing the jelly-like food or drink according to at least any one of the preceding claims. The method for producing a jelly-like food or drink according to claim 8, wherein the amount of the solid content added in step a) that has a synergistic effect on gelation is 99% by weight or less of the final blended amount. The method according to any one of claims 3 to 9, wherein an emulsifier is added in step a). The method for producing a jelly-like food or drink according to any one of claims 3 to 10, wherein the thixotropic value of the fluid jelly syrup is 1000 Pa · 1 / s or less.

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