200934397 九、發明說明 【發明所屬之技術領域】 本發明提供一種製造氣密容器中之含碳酸氣體的軟膠 凍飲料之方法，該飮料藉由將碳酸氣體加入由預先決定之 膠化劑及飮料基料所構成之軟膠凍飮料（以下稱爲「軟膠 凍飲料」）中製備，藉此允許該飲料吸收碳酸氣體。本發 曰月亦揭示一種氣密容器中之含碳酸氣體的軟膠凍飮料之組 @ 成物及該飮料之製造方法，該飲料適合經由輕搖該容器數 次使該膠凍產物碎裂後從容器中倒出飮料而飮用或經由插 入該容器中之吸管吸取飲用。 【先前技術】 在含碳酸氣體之飮料中添加膠凍碎塊或碎屑之含碳酸 氣體的飮料係眾所周知之商品。 近年來，人們對食物的偏好已在各方面發生改變。這 φ ®改變使得厭煩傳統食物及飲料的人可能去尋求新型態的 食物及飲料。這種趨勢特別且越來越常見於年輕人。順應 該趨勢，市場上已經推出新型態的氣密容器諸如罐及杯中 之飲料。 日本專利申請案2001 -021 300係關於提供一種與習知 飲料不同之新穎且可口之軟膠凍飲料，以滿足此一在氣密 容器中之含碳酸氣體的飲料領域中之趨勢。爲達此目的， 該公開書揭示一種製造含碳酸氣體的軟膠凍飲料之方法， 其特徵爲下列步驟：將易溶性洋菜、三仙膠、刺槐豆膠、 -5- 200934397 糖及有機酸組合以製備膠凍產物，將該膠凍產物切成小塊 ，將該膠凍碎塊及由糖漿、糖及酸化劑所構成之含碳酸氣 體之糖漿裝入容器中並吸收碳酸氣體，封閉該容器，對該 容器施以熱處理以熔化及溶解該膠凍產物，將該經熔化及 溶解之膠凍產物及糖漿攪拌至均質狀態，並冷卻該均質混 合物。 以此方法製造之含碳酸氣體的軟膠凍飲料具有在氣密 容器諸如罐中凝結成一塊之軟膠凍內容物。該膠凍產物可 經由插入該容器中之吸管吸取或藉由輕搖該容器使該膠凍 產物在該容器內碎裂及打開該容器以飲用該膠凍產物。然 而，此方法具有一個在容器裝入含碳酸氣體的飲料且密封 後在高至85°C至90°C之溫度中熔化膠化劑（諸如洋菜） 之步驟。裝入含碳酸氣體之飲料的密封氣密容器如果在這 麼高的溫度下加熱，將使內部壓力上升，並導致變形。爲 了避免變形風險，該熱處理必須於加壓熱水中藉由滅菌釜 加熱進行，同時施以外部壓力以保持內部壓力與外部壓力 之間的平衡。以工業方式製造該飲料來說，目前使用巴斯 德殺菌器爲加熱裝置以製造碳酸飲料之習知生產線無法如 此被使用。更具體地說，必須在目前所使用之習知碳酸飲 料生產線上加入滅菌釜設備（具有加壓熱水）。因此，此 方法具有高製造成本之問題。 該前述方法需要一個將作爲膠化劑之膠凍產物切成每 面約5平方毫米之一致立方塊之步驟。此外，必須另外進 行其他步驟以將碳酸鹽藉由碳酸化器加入糖漿/水之混合 -6- 200934397 物中，接著將該膠化劑立方塊裝入容器中。因此’該生產 方式變得複雜且具有高製造成本之問題。 日本專利2658008號揭示一種製造含碳酸氣體的膠凍 飲料之方法，該方法包含下列步驟：使κ -鹿角菜膠（不 溶於冷水中）及/或ί -鹿角菜膠均勻分散於含水溶液中， 將碳酸氣體加入該液體混合物中，將該混合物裝入容器中 ，將該容器密封，加熱滅菌該內容物，並使其冷卻。然而 Α ，根據這個方法，在膠化劑被分散於含水溶液中並加入碳 0 酸氣體後，該所形成之混合物被裝入抗壓玻璃瓶中。藉由 在熱水（85 °c )中加熱玻璃瓶20分鐘（實施例1)或用熱 水（90°C )澆淋玻璃瓶15分鐘（實施例2 )以進行滅菌。 抗壓玻璃瓶可耐受加熱滅菌之高溫狀態；但是可能導致食 物罐頭如上述變形。爲了避免變形風險，必須在加壓熱水 中進行滅菌。因此，目前使用巴斯德殺菌器以製造碳酸飮 料之習知生產線無法如此被使用。另外，此方法需要使用 φ 〇·3至2.0重量％之量的/c-鹿角菜膠及/或ί -鹿角菜膠作爲 膠化劑（申請專利範圍第2項及表1及2 )。由此看來， 應考慮的是膠化劑（包含其他類型之膠化劑）之總量必須 爲0.3 %或更多。然而，以此方法製造之膠凍飲料極爲堅 硬。該膠凍飲料可以用湯匙食用但是無法用喝的，即使輕 搖容器諸如食物罐頭或紙杯都無法使該膠凍產物碎裂成塊 ，遑論打開該容器飮用。這是因爲藉由搖晃可讓該膠凍產 物與該容器壁分離但無法碎裂成塊。因爲同樣的原因，該 膠凍無法經由插入該容器中之吸管吸取飲用。 200934397 因此’此方法不適用於製造氣密容器中之含碳酸氣體 的軟膠凍飲料，該飲料適合經由輕搖該容器數次使該膠凍 產物碎裂後從氣密容器中倒出飲料而飮用或經由插入該容 器中之吸管吸取飲用。 另外，日本專利申請案早期公開號2007-236299揭示 一種製造含碳酸氣體的軟膠凍飲料之方法，該法包含下列 步驟：製備熔點在7 0 °C至8 0 °C之膠化劑，該膠化劑主要 包含/c-鹿角菜膠（基於該飲料總量之0.05至0.15質量％ )及刺槐豆膠（基於該飲料總量之0.08至0.20質量％ ) ，將該膠化劑與飲料基料混合，在所形成之混合物中加入 碳酸鹽，將該含碳酸氣體之混合物裝入容器中，將該容器 密封，對該容器施以70 °C至80 °C之熱處理1〇至20分鐘 以熔化並溶解該膠化劑，將其中之膠化劑經熔化及溶解的 該液體混合物攪拌至均質狀態，並冷卻該混合物。根據此 方法，由於該膠化劑主要包含熔化溫度介於70°C至80°C 之範圍內的/c-鹿角菜膠及可在此溫度範圍內熔化之刺槐 豆膠，將該含碳酸氣體的液體混合物裝入容器中並加以密 封後，藉由施以70°C至8(TC之熱處理可使膠化劑在該飮 料中熔化並溶解。藉此方式不需要滅菌釜裝置。因此，目 前使用巴斯德殺菌器爲加熱裝置以製造碳酸飲料之習知生 產線可以被使用。由於生產方法可以此方式被簡化，因此 可以降低製造成本。 以此方法製造之膠凍產物可經由插入容器中之吸管吸 取飲用。然而當嘗試經由輕搖容器（諸如食物罐頭或紙杯 -8- 200934397 )數次使該膠凍產物碎裂成塊及打開該容器飲用時，該膠 凍產物無法順暢地自該容器中倒出。必須施加壓力至該容 器以將該膠凍產物擠出。因此，此方法無法令人滿意地製 造適合經由輕搖該容器數次使該膠凍產物碎裂後從該氣密 容器中倒出飲料而飲用之氣密容器中之含碳酸氣體的軟膠 凍飮料。 _ 【發明內容】 〇 發明槪要說明 此處所揭示之實施態樣是爲了要克服與前述方法有關 之習知技術的問題。本發明提供一種氣密容器中之含碳酸 氣體的軟膠凍飲料之組成物及適用於製造該飲料之方法， 該飮料適合經由輕搖該容器數次使該膠凍產物碎裂後從容 器中倒出飮料而飲用或經由插入該容器中之吸管吸取飲用 。該飲料維持如含碳酸氣體的軟膠凍飲料般之足夠味道及 ❹ 口感，且利用不需要提供滅菌釜裝置之目前使用的習知碳 酸飲料生產線及簡單的製造方法製造，因爲不需要將膠化 劑切成立方塊之步驟。 本發明提供一種氣密容器中之含碳酸氣體的軟膠凍飲 料之組成物及適用於製造該飲料之方法，該飲料適合經由 輕搖該容器數次使該膠凍產物碎裂後從容器中倒出飲料而 飲用或經由插入該容器中之吸管吸取飲用。該方法包括使 用含有0.001% (重量/體積）或更多至低於0.035% (重 量/體積）之量的/C -鹿角菜膠之膠化劑（膠化劑總含量爲 ~ 9 - 200934397 極少之0.3%或更低），將含碳酸氣體之飮料裝入容器中 ，將該容器密封、融合並施以70°C至8(TC之熱處理以熔 化並溶解該膠化劑。 根據一實施態樣，本發明提供一種含碳酸氣體的軟膠 凍飲料及食物之組成物，其中/c-鹿角菜膠之使用量介於 0 001 % (重量/體積）或更多至低於0.035% (重量/體積 )且膠化劑之總使用量低於0.3%。 根據另一實施態樣，本發明提供一種含碳酸氣體的軟 膠凍飲料或食物之組成物，其包含作爲礦物質之鉀鹽及鈣 鹽。 根據另一實施態樣，本發明提供一種含碳酸氣體的軟 膠凍飲料或食物之組成物，其中該膠化劑係由果膠、刺槐 豆膠、三仙膠、古亞膠、蒴藭聚甘露糖、大瑪琳膠及除 /C-鹿角菜膠以外之CMC中之一種或二或多種之組合所構 成。 根據另一實施態樣，本發明提供一種製造氣密容器中 之含碳酸氣體的軟膠凍飮料或食物之方法，其特徵爲根據 此處揭示之組成物製備基料液，在將基料液裝入容器之前 或之後，將碳酸氣體加入該基料液中’對該裝有基料液之 容器施以70°C至80°C之熱處理1〇至20分鐘以熔化並溶 解膠化劑，將其中之膠化劑經熔化及溶解的液體混合物攪 拌至均質狀態，及冷卻該混合物。 實施態樣的說明 -10- 200934397 如上所述，本案之發明人針對膠化劑之組合、其總使 用量及關鍵因素/C-鹿角菜膠之含量進行實驗。 根據一實施態樣，本發明提供一種氣密容器中之含碳 酸氣體的軟膠凍飲料之組成物及適用於製造該飲料之方法 ’該飮料適合經由輕搖該容器數次使該膠凍產物碎裂後從 氣密容器中倒出飲料而飮用（以下稱爲「輕搖飲用」）或 經由插入該容器中之吸管吸取飲用（以下稱爲「吸取飲用 φ 」），該方法藉由使用含有0.001% (重量/體積）或更 多至低於0.035% (重量/體積）之量的/C-鹿角菜膠之膠化 劑（總含量0.3%或更低），將含碳酸氣體之飲料裝入容 器中，將該容器密封、融合並施以7(TC至80 °C之熱處理 以熔化並溶解該膠化劑。 該膠化劑主要包含熔化溫度70°C至80°C之/c-鹿角菜 膠。因此，在將含碳酸氣體的液體混合物裝入容器中加以 密封後，藉由施以介於7(TC至80°C之熱處理可使該飲料 〇 中之膠化劑熔化並溶解。藉此方式不需要滅菌釜裝置，且 目前使用巴斯德殺菌器爲加熱裝置之習知碳酸飲料生產線 可被使用。此外，由於生產方法可被簡化，因此可以降低 製造成本。 另外，該膠化劑係以粉末形式與飲料基料混合，且不 將該膠化劑（經膠化後）切成方塊。因此不需要另外進行 將該膠化劑（經膠化後）切成方塊之步驟。由於這樣可以 簡化生產方法，因此可進一步降低製造成本。 -11 - 200934397 膠化劑 本發明所揭示之組成物及方法的一項特徵在於使用主 要包含使用量0.001%重量/體積或更多至低於0.035%重量 /體積之/C -鹿角菜膠之膠化劑。 以鹿角菜膠而言，除/C-鹿角菜膠以外，λ及ί -鹿角 菜膠亦廣爲人知。任意的鹿角菜膠無法經70°C至80°C之 熱處理而熔化。ί -鹿角菜膠不會形成硬化的膠凍產物， 因此並不適合。經發現膠化劑限於/C-鹿角菜膠，因爲它 可被70°C至80°C之熱處理熔化並形成適當之膠凍產物。 經發現/c-鹿角菜膠之使用量至爲重要，限制於自 0_001%重量/體積至低於0.035%重量/體積之極窄範圍內。 當/c -鹿角菜膠之使用量低於0.001 %重量/體積時可以充分 膠化。相反的，當使用量達0.03 5 %重量/體積或更多時， 該軟膠凍飮料之狀態足可供吸取飲用，更具體地說，適合 經由插入其中之吸管吸取；但是該/C-鹿角菜膠量不適合 供輕搖飮用’因爲該膠凍產物無法完全碎裂即使容器被晃 動5次或更多次’結果是該膠凍無法順暢地從該容器中倒 出’必須藉由施加壓力至該容器以擠出。在另一實施態樣 中’ κ -鹿角菜膠之量介於0.005至低於0.035 %重量/體積 。在其他實施態樣中，/c-鹿角菜膠之量介於〇.〇1至低於 0.03%重量/體積。 根據本發明揭示之製造方法，該膠化劑係由果膠、刺 槐豆膠、三仙膠、古亞膠、蔺篛聚甘露糖、大瑪琳膠及除 /c-鹿角菜膠以外之CMC中之一種或二或多種之組合所構 -12- 200934397 成。 有多種刺槐豆膠可於70°C至80°C熔化。市售之高純 度刺槐豆膠適合使用因爲其容易取得。 三仙膠可被優先添加，因爲其增進飲料之口感且於7〇 °C至8 0 °C熔化。 除/c -鹿角菜膠以外之膠化劑於此處之使用量可能不 同。刺槐豆膠較佳係以基於該飲料總量之0· 04%重量/體積 0 至0.08%重量/體積之量使用。三仙膠較佳係以基於該飲料 總量之0.04%重量/體積至0.08%重量/體積之量使用。若 膠化劑之使用量低於該下限，則無法達到充足之膠化。另 一方面，當使用量高於該上限時，膠凍產物之硬度增加， 導致供輕搖飲用時難以從容器中倒出該膠凍且口感變差。 本發明所揭示之另一特徵在於藉由限制膠化劑之總使 用量之上限可製造適合供輕搖飲用及吸取飲用之含碳酸氣 體的軟膠凍飲料，更具體地說，是將膠化劑之總使用量限 Q 制在低於0.3%重量/體積以內。當膠化劑之總使用量爲 0.3 %或更多，供輕搖飲用之膠凍產物可藉由搖晃容器數次 而與該容器壁分開；然而，該膠凍產物無法碎裂成小塊。 同樣的’在供吸取飲用時，膠凍產物無法經由吸管被順暢 吸出。因此’當膠化劑之總使用量爲0.3 %重量/體積或更 多時’該飲料不適合供輕搖飮用或吸取飲用。 飲料基料 &本發明所揭示之製造方法中，待飮料容器經裝料及 -13- 200934397 密封後將對該容器施以70 °C至80 °C之熱處理10至20分 鐘。因此，被用於本發明所揭示之含碳酸氣體的軟膠凍飲 料中之飲料基料必須在該前述之溫度範圍內被滅菌。因此 ，滿足該條件之飲料基料較佳係爲pH値3.3至3.8之相 對低酸性。飮料基料之實例包括果汁諸如藍莓、檸檬、葡 萄柚、日本杏、桃子、鳳梨、葡萄、越橘、梨子、芒果、 西印度草莓、喀克汗（Kirkham )、香蕉、橘子及荔枝； 及非水果汁諸如可樂、咖啡、茶、蜂蜜（蜂蜜檸檬）、乳 酸飮料、發酵豆奶及綠茶飲料。 鉀鹽 在本發明所揭示之製造方法中，鉀鹽可被包含於至少 一種膠化劑及飲料基料中。 單價陽離子係該經熔化及溶解之/C -鹿角菜膠硬化成 膠狀所需。因此，較佳的是使用方便的鉀鹽，其可自商業 購得且沒有味道及安全上的顧慮。較佳係使用已經核准可 作爲食品添加劑之鉀鹽。其特定實例包括但不限於氯化鉀 、一磷酸鉀、二磷酸鉀、三磷酸鉀、碳酸鉀、酒石酸氫鉀 、焦磷酸鉀及多磷酸鉀。 鉀鹽之使用量較佳係落在該飮料總量之10至12毫莫 耳/升之範圍內。當鉀鹽之量低於該下限時，/C-鹿角菜膠 可能無法充足膠化。相反的，當該量超出該上限時，膠凍 產物之硬度增加，導致供輕搖飲用時無法從容器中倒出該 膠凍。此外會使鹹味增加及礦物味道增加而影響口感。 -14- 200934397 鈣鹽 同樣的，爲了要使三仙膠藉由加熱硬化成膠狀係優先 使用鈣鹽。乳酸鈣爲已經核准可被標示爲食品添加劑之鈣 鹽實例。 鈣鹽之使用量較佳係落在該飲料總量之3至1 〇毫莫 耳/升之範圍內。當鈣鹽之量低於該下限時，三仙膠可能 @ 無法充足膠化。相反的，當該使用量超出該上限時，膠凍 產物之硬度增加，導致供輕搖飮用時無法從容器中倒出該 膠凍。此外會使礦物味道增加而影響口感。 其他成分 當果汁被用來作爲飮料基料時，較佳的是加入作爲甜 味劑之糖及作爲酸化劑之有機酸，以提供好喝之含碳酸氣 體的飮料。就糖來說，果糖/葡萄糖液特別適用。就有機 〇 酸來說，檸檬酸特別適用。 可加入檸檬酸鈉以調整pH値。可適當添加調味劑及 該類似物以調整飲料之其他特徵諸如味道及口感。當使用 非果汁諸如茶或咖啡作爲飲料基料時，可根據該飲料的種 類適當加入添加劑諸如pH調整劑、乳化劑及維他命。 除膠化劑以外，這些欲被加入飲料基料中之成分的量 將視飲料種類及所欲調整之pH値而異。 製備含碳酸氣體的液體混合物 -15- 200934397 飲料基料係由在飲料基底諸如果汁中加入選擇性添加 劑諸如糖及酸化劑製備而來。另一方面，純水係經除氣器 處理以去除純水中多餘之氣體成分。之後，該飲料基料及 純水係以任意之混合比例混合。在該飲料基料與純水混合 之前可將粉末形式之膠化劑加入該飲料基料中，或混合之 後可將膠化劑加入該液體混合物中。加入之膠化劑遇水膨 脹並分散於該液體混合物中。當採用目前使用之碳酸飲料 生產線時，碳酸鹽係由設置於線上之碳酸化器加入該液體 混合物中以製備含碳酸氣體的液體混合物。若採用碳酸飲 料生產線以外之方法，利用碳酸化器或該類似物將碳酸氣 體加入由前述方法製備之純水中以製備碳酸化水。該碳酸 化水係以任意比例與該飲料基料混合以製備含碳酸氣體的 液體混合物。當碳酸氣體係較佳地由碳酸化器或該類似物 加入液體中時，該液體係較佳地冷卻至4°C或更低以避免 因碳酸鹽溶解及碳酸氣體之低溶解度所導致之發泡。另外 ，可將碳酸氣體加入包含於容器中之飲料基料中。 熱處理及攪拌/均質化處理 接下來，將如此製備之含碳酸氣體的液體混合物裝入 容器諸如杯或食物罐頭中、加以密封並使用巴斯德殺菌器 於70 °C至80 °C加熱10至20分鐘。以此方式，膠化劑被 熔化及溶解於液體混合物中；同時也進行了必要的滅菌。 接著，將該液體均質化，舉例來說，在線上螺旋旋轉該容 器1至5圈，以混合該容器中經熔化及溶解之膠化劑與飮 -16- 200934397 料基料至均質狀態。在這之後，該容器以水或該類似物冷 卻至20°C或更低以得到軟膠凍飲料產物。 碳酸飮料生產線 附圖1提供一實施態樣，其藉由目前所使用之碳酸飲 料生產線，從作爲飲料基料之果汁製造軟膠凍飲料。 如圖1之流程圖所示，將粉狀膠化劑加入包含作爲基 0 底之果汁、糖及添加劑諸如酸化劑之飮料基料中並於20 °c 攪拌以製備糖漿混合物1 0。以大小例如60號之濾器過濾 該糖漿混合物；另一方面，用除氣器處理純水以去除純水 中多餘之氣體成分。利用設有測定器之同步混合器以預定 比例混合該糖漿混合物與純水。 待所形成之液體混合物冷卻20至4°C後，將該混合物 裝入碳酸化器以在該液體混合物中加入碳酸氣體30 (氣 體對產物之體積比爲20)。 φ 接著，將含碳酸氣體的液體混合物裝入罐中40並加 以捲繞50。之後，在線上螺旋旋轉該罐1至3圈，以使碳 酸氣體分散至膠化劑中60。 之後，將該液體混合物裝入巴斯德殺菌器中70，在 75 °C加熱10分鐘以熔化並溶解該膠化劑；同時滅菌該混 合物。 爲了使罐中之液體均質化，將該罐在線上螺絲旋轉1 至4圈80，然後冷卻90至20°C或更低以得到產物。 -17- 200934397 【實施方式】 實施例 以下將說明實施例及比較性實施例。 配方 進行各種實驗以找出作爲本發明之方法所使用之膠化 劑之主成分的/C-鹿角菜膠之適當含量範圍，及膠化劑之 總使用量的適當範圍。所得到之較佳配方係以下表1中之 實施例顯示，一起顯示的還有比較性實施例。 表1 成分 實施例1 (%窜暈/ 體積） 實施例2 (%重量/ 體積） 比較性實施 例1(%重量/ 體積） 比較性實施 搬(％重量/ 體積） 比較性實施 例3(%軍暈/ 體積） /C-鹿角菜膠 0.03 0.03 0.05 0.1 0.148 刺槐豆膠 0.056 0.130 0.056 0.056 0.0829 三仙膠 0.0476 0.0476 0.0476 0.0705 1/6柳植汁 1.67 1.67 1.67 1.67 1.67 檸檬酸 0.31 0.31 0.31 0.31 0.31 檸檬酸鈉 0.148 0.148 0.148 0.148 0.148 乳酸鈣 0.148 0.148 0.148 0.148 0.148 磷酸二氫鉀 0.2 0.2 0.2 0.2 0.2 果糖麵糖液 21.675 21.675 21.675 21.675 21.675 膠化劑(總量） 0.1336 0.160 0.1536 0.2036 0.3014 方法 (1 )將所有膠化劑分散於純水中。 (2)將其他成分分別分散及溶解。 (3 )經分散之膠化劑與其他成分係經組合及攪拌。 -18- 200934397 (4) 將碳酸氣體加入（3)之液體混合物並裝入鋁罐 中〇 (5) 將該罐捲繞及密封。 (6) 於70 °C至80 °C對該罐加熱10至20分鐘。 (7 )旋轉該罐使液體混合物均質化。 (8 )然後用水冷卻該罐。 (9 )將經水冷卻之罐置於室溫下2 8小時，在使用前 2小時冷卻至20°C。打開該罐，進行品評試驗。 結果 實施例1 : /C -鹿角菜膠：0.03% (重量/體積） 只要上下搖晃罐子約5次可使該膠凍液體內容物順暢 地倒出。該飲料具有足夠的膠凍飲料之特徵口感及碳酸氣 體特徵之清新風味。 該膠凍飲料之pH値爲3.55，糖度値爲15.9。 實施例2: /c-鹿角菜膠：0.03% (重量/體積） 只要上下搖晃罐子約5次可使該膠凍液體內容物順暢 地倒出。該飲料具有足夠的膠凍飲料之特徵口感及碳酸氣 體特徵之清新風味。 該膠凍飲料之pH値爲3.55，糖度値爲16.7。 比較性實施例1 : /c -鹿角菜膠：0.05% (重量/體積 -19- 200934397 無法順暢地從罐中倒出該膠凍液體內容物，即使搖晃 罐子5次或更多次，但是輕壓罐子數次可倒出。在飲料的 口感上沒有發現任何作爲膠凍飮料之嚴重問題。這可供吸 取飲用。 該膠凍飲料之pH値爲3.52，糖度値爲16.7。 比較性實施例2 : /c -鹿角菜膠：〇· 1 % (重量/體積） 無法倒出該膠凍液體內容物，即使搖晃罐子5次或更 多次。在搖晃罐子10次或更多次以後施以外力可倒出該 膠凍液體內容物。該膠凍飮料之口感易碎，因此稍微不佳 。可想而知此產物只能作爲供吸取飲用之市售商品。 該膠凍飮料之pH値爲3.52，糖度値爲16.8。 比較性實施例3: /c-鹿角菜膠：0.3% (重量/體積） 搖晃罐子可令該膠凍液體內容物與罐壁分離，但是該 內容物無法碎裂成小塊。口感不像軟膠凍飲料，而是像適 合用湯匙食用之食物。難以用吸管吸取。 該膠凍飲料之pH値爲3.52，糖度値爲17.0。 品評試驗 由6至1 1位評審評估實施例〗及2及比較性實施例i 至3之含碳酸氣體之軟膠凍飲料。評審品嚐飲料4次，就 品質方面，包括內容物自罐中倒出之順暢性及口感進行全 面評估。以5個等級進行評估：極佳、佳、可接受、不佳 -20- 200934397 、差。結果如下表2至6。 表2 評審人數 男性 女性 總數 第一次 2 4 6 第二次 5 6 11 第三次 4 0 4 第四次 2 6 8 平均 3.2 5 4 7.25 〇 [數値之單位爲人數]200934397 IX. INSTRUCTIONS OF THE INVENTION [Technical Field] The present invention provides a method for producing a carbonated soft drink containing a carbonated gas in an airtight container by adding carbonic acid gas to a predetermined gelling agent and dip The soft jelly material (hereinafter referred to as "soft jelly drink") composed of a base material is prepared, thereby allowing the beverage to absorb carbonic acid gas. The present invention also discloses a group of soft carbonated materials containing carbonic acid gas in an airtight container and a method of manufacturing the same, which is suitable for crushing the jelly product by gently shaking the container several times. The dip is poured from the container and used for drinking or by suction through a straw inserted into the container. [Prior Art] A carbonate-containing gas containing a jelly crumb or crumb in a carbonic acid-containing crucible is a well-known product. In recent years, people's preferences for food have changed in all aspects. This φ® change makes it possible for people who are tired of traditional foods and beverages to seek new types of food and beverages. This trend is particularly and increasingly common among young people. In response to this trend, new types of airtight containers such as cans and beverages in cups have been introduced on the market. Japanese Patent Application No. 2001-021300 relates to the provision of a novel and palatable soft jelly beverage which is different from conventional beverages in order to meet this trend in the field of carbonated beverages in airtight containers. To this end, the publication discloses a method for producing a soft carbonated beverage containing a carbonic acid gas, which is characterized by the following steps: easy-to-dissolve amaranth, sinosaur, locust bean gum, -5-200934397 sugar and organic acid Combining to prepare a jelly product, cutting the jelly product into small pieces, filling the jelly pieces and the carbonated syrup composed of syrup, sugar and acidifying agent into a container and absorbing carbonic acid gas to close the The container is subjected to a heat treatment to melt and dissolve the jelly product, and the melted and dissolved jelly product and syrup are stirred to a homogenous state, and the homogeneous mixture is cooled. The carbonated soft drink produced by this method has a soft jelly content which is condensed into a piece in an airtight container such as a can. The jelly product can be aspirated via a pipette inserted into the container or by gently shaking the container to cause the jelly product to chip within the container and open the container to drink the jelly product. However, this method has a step of melting a gelling agent (such as a seaweed) at a temperature of up to 85 ° C to 90 ° C after the container is filled with a carbonated beverage and sealed. Sealed airtight containers filled with carbonated beverages, if heated at such high temperatures, will cause internal pressure to rise and cause deformation. In order to avoid the risk of deformation, the heat treatment must be carried out by heating in a sterilizer in pressurized hot water while applying external pressure to maintain a balance between internal pressure and external pressure. In the case of manufacturing the beverage in an industrial manner, a conventional production line using a pasteurizer as a heating device for producing a carbonated beverage cannot be used as it is. More specifically, sterilizer equipment (with pressurized hot water) must be added to the conventional carbonated beverage production line currently in use. Therefore, this method has a problem of high manufacturing cost. The foregoing method requires a step of cutting the jelly product as a gelling agent into uniform cubes of about 5 square millimeters per side. In addition, additional steps must be performed to add the carbonate to the syrup/water mixture -6-200934397 by a carbonator, and then the gelling agent cube is loaded into the container. Therefore, the production method becomes complicated and has a problem of high manufacturing cost. Japanese Patent No. 2658008 discloses a method for producing a carbonated carbonate-containing jelly beverage, the method comprising the steps of: uniformly dispersing kappa-carrageenan (insoluble in cold water) and/or ί-carrageenan in an aqueous solution, Carbonic acid gas is added to the liquid mixture, the mixture is placed in a container, the container is sealed, the contents are heat sterilized, and allowed to cool. However, according to this method, after the gelling agent is dispersed in the aqueous solution and the carbonic acid gas is added, the resulting mixture is placed in a pressure-resistant glass bottle. Sterilization was carried out by heating the glass bottle in hot water (85 °c) for 20 minutes (Example 1) or by pouring the glass bottle with hot water (90 °C) for 15 minutes (Example 2). The pressure resistant glass bottle can withstand the high temperature state of heat sterilization; however, it may cause the food can to be deformed as described above. To avoid the risk of deformation, it must be sterilized in pressurized hot water. Therefore, conventional production lines that currently use Pasteurizers to make carbonated materials cannot be used as such. Further, this method requires the use of /c-carrageenan and/or ika-carrageenan in an amount of φ 〇·3 to 2.0% by weight as the gelling agent (Patent No. 2 and Tables 1 and 2). From this point of view, it should be considered that the total amount of gelling agent (including other types of gelling agents) must be 0.3% or more. However, the jelly beverage produced in this way is extremely hard. The jelly drink can be eaten with a spoon but cannot be used. Even if the container is shaken, such as a food can or a paper cup, the jelly product cannot be broken into pieces, and the container is opened for use. This is because the jelly product can be separated from the container wall by shaking without being broken into pieces. For the same reason, the jelly cannot be aspirated via a straw inserted into the container. 200934397 Therefore, this method is not suitable for the production of a carbonated soft drink containing a carbonated gas in an airtight container, which is suitable for the purpose of pulverizing the jelly product by gently shaking the container several times to pour the beverage from the airtight container. Drain or drink via a straw inserted into the container. In addition, Japanese Patent Application Laid-Open No. 2007-236299 discloses a method for producing a soft carbonated beverage containing a carbonic acid gas, the method comprising the steps of: preparing a gelling agent having a melting point of 70 ° C to 80 ° C, The gelling agent mainly comprises /c-carrageenan (0.05 to 0.15% by mass based on the total amount of the beverage) and locust bean gum (0.08 to 0.20% by mass based on the total amount of the beverage), the gelling agent and the beverage base Mixing, adding carbonate to the formed mixture, filling the mixture containing carbonic acid gas into a container, sealing the container, and subjecting the container to heat treatment at 70 ° C to 80 ° C for 1 to 20 minutes. The gelling agent is melted and dissolved, and the liquid mixture in which the gelling agent is melted and dissolved is stirred to a homogeneous state, and the mixture is cooled. According to this method, since the gelling agent mainly comprises /c-carrageenan having a melting temperature in the range of 70 ° C to 80 ° C and locust bean gum which can be melted in this temperature range, the carbonic acid containing gas After the liquid mixture is filled into the container and sealed, the gelling agent can be melted and dissolved in the crucible by applying a heat treatment of 70 ° C to 8 (this method does not require a sterilizer device. Therefore, currently A conventional production line using a Pasteurizer as a heating device for producing carbonated beverages can be used. Since the production method can be simplified in this way, the manufacturing cost can be reduced. The jelly product produced by this method can be inserted into the container. The straw is sucked for drinking. However, when attempting to break the jelly product into pieces by a lightly shaking container (such as food can or paper cup-8-200934397) and opening the container for drinking, the jelly product cannot smoothly flow from the container. It is poured out. Pressure must be applied to the container to extrude the jelly product. Therefore, this method cannot be satisfactorily manufactured to break the jelly product by gently shaking the container several times. After the beverage is poured out from the airtight container, the carbonated carbonate-containing soft jelly material in the airtight container is consumed. _ [Summary of the Invention] The embodiments disclosed herein are intended to overcome the foregoing A method related to the prior art. The present invention provides a composition of a carbonated soft drink containing a carbonated gas in an airtight container and a method suitable for the manufacture of the beverage, the dressing being adapted to lightly shake the container several times After the jelly product is chipped, the material is poured out from the container for drinking or sucked through a straw inserted into the container. The beverage maintains a sufficient taste and mouthfeel like a soft carbonated carbonated beverage, and the use does not need to be provided. The conventional carbonated beverage production line currently used in the sterilizer device and the simple manufacturing method are manufactured because the step of cutting the gelling agent is not required. The present invention provides a soft carbonated beverage containing carbonated gas in an airtight container. a composition and a method suitable for the manufacture of the beverage, the beverage being adapted to be poured from the container after the jelly product is broken by gently shaking the container several times Drinking or drinking through a straw inserted into the container. The method comprises using a gel containing /C-carrageenan in an amount of 0.001% (w/v) or more to less than 0.035% (w/v). The agent (the total content of the gelling agent is ~ 9 - 200934397 is 0.3% or less), the carbonated gas containing material is filled into the container, the container is sealed, fused and applied at 70 ° C to 8 (TC Heat treatment to melt and dissolve the gelling agent. According to an embodiment, the present invention provides a soft carbonated beverage containing carbonated gas and a composition of food, wherein /c-carrageenan is used in an amount of 0 001% ( Weight/volume) or more to less than 0.035% (weight/volume) and the total amount of gelling agent used is less than 0.3%. According to another embodiment, the present invention provides a carbonated soft drink or A composition of food comprising potassium salts and calcium salts as minerals. According to another embodiment, the present invention provides a soft carbonated beverage or food composition containing a carbonic acid gas, wherein the gelling agent is composed of pectin, locust bean gum, sanxian gum, guj gum, and bismuth. A combination of one or two or more of mannose, damarin gum and CMC other than /C-carrageenan. According to another embodiment, the present invention provides a method for producing a carbonated gas-containing soft jelly or food in an airtight container, characterized in that a base liquid is prepared according to the composition disclosed herein, and the base liquid is used. Before or after the container is filled, carbonic acid gas is added to the base liquid. The container containing the base liquid is subjected to heat treatment at 70 ° C to 80 ° C for 1 to 20 minutes to melt and dissolve the gelling agent. The liquid mixture in which the gelling agent is melted and dissolved is stirred to a homogeneous state, and the mixture is cooled. Description of Embodiments -10-200934397 As described above, the inventors of the present invention conducted experiments on the combination of the gelling agent, its total amount and the key factor/C-carrageenan content. According to one embodiment, the present invention provides a composition of a carbonated soft carbonated beverage in an airtight container and a method suitable for the manufacture of the beverage. The beverage is suitable for making the jelly product by gently shaking the container several times. After the chipping, the beverage is poured out from the airtight container and used (hereinafter referred to as "light shake drinking") or sucked through a straw inserted into the container (hereinafter referred to as "absorption drinking φ"), by using a gelling agent containing /C-carrageenan in an amount of 0.001% (w/v) or more to less than 0.035% (w/v) (total content 0.3% or less), a carbonated gas-containing beverage The container is filled, sealed, and subjected to a heat treatment of 7 (TC to 80 ° C to melt and dissolve the gelling agent. The gelling agent mainly contains a melting temperature of 70 ° C to 80 ° C / c - carrageenan. Therefore, after the liquid mixture containing carbonic acid gas is sealed in a container, the gelling agent in the beverage can be melted by applying a heat treatment of 7 (TC to 80 ° C). Dissolved. This way does not require a sterilizer, and currently uses Bath A conventional carbonated beverage production line in which the sterilizer is a heating device can be used. Further, since the production method can be simplified, the manufacturing cost can be reduced. Further, the gelling agent is mixed with the beverage base in powder form, and the The gelling agent (after gelation) is cut into cubes. Therefore, it is not necessary to separately perform the step of cutting the gelling agent (after gelation) into squares. Since this simplifies the production method, the manufacturing cost can be further reduced. 11 - 200934397 Gelling Agent A feature of the compositions and methods disclosed herein is the use of a gum comprising mainly 0.001% by weight/volume or more to less than 0.035% by weight/volume/C-carrageenan. In the case of carrageenan, in addition to /C-carrageenan, λ and ί-carrageenan are also widely known. Any carrageenan cannot be melted by heat treatment at 70 ° C to 80 ° C. ί - Carrageenan does not form a hardened jelly product and is therefore not suitable. It has been found that the gelling agent is limited to /C-carrageenan because it can be melted by heat treatment at 70 ° C to 80 ° C to form a suitable glue. Frozen product The use of /c-carrageenan is extremely important, limited to a very narrow range from 0_001% weight/volume to less than 0.035% weight/volume. When /c-carrageenan is used less than 0.001% In the case of weight/volume, it can be fully gelled. Conversely, when used in an amount of 0.03 5 % by weight/volume or more, the state of the soft jelly material is sufficient for drinking, and more specifically, it is suitable for insertion through it. The pipette is sucked; however, the amount of the /C-carrageenan is not suitable for light shaking. 'Because the jelly product cannot be completely broken even if the container is shaken 5 times or more', the result is that the jelly cannot smoothly pass from the container. Pour out ' must be squeezed by applying pressure to the container. In another embodiment, the amount of 'κ-carrageenan is between 0.005 and less than 0.035 % w/v. In other embodiments, the amount of /c-carrageenan ranges from 〇.〇1 to less than 0.03% by weight/volume. According to the manufacturing method disclosed in the present invention, the gelling agent is composed of pectin, locust bean gum, sanxian gum, guar gum, glutinous mannose, damarin gum and CMC other than /c-carrageenan. One or a combination of two or more is constructed as -12-200934397. A variety of locust bean gum can be melted at 70 ° C to 80 ° C. Commercially available high purity locust bean gum is suitable for use because it is easy to obtain. Sanxian gum can be added preferentially because it enhances the taste of the beverage and melts at 7 ° C to 80 ° C. Gelling agents other than /c - carrageenan may be used here differently. The locust bean gum is preferably used in an amount of from 0. 04% by weight/volume 0 to 0.08% by weight/volume based on the total amount of the beverage. The trisin is preferably used in an amount of from 0.04% by weight to 0.08% by weight/volume based on the total amount of the beverage. If the amount of the gelling agent used is below the lower limit, sufficient gelation cannot be achieved. On the other hand, when the amount used is higher than the upper limit, the hardness of the jelly product increases, which makes it difficult to pour the jelly from the container for drip drinking and the texture is deteriorated. Another feature disclosed in the present invention is that a soft carbonated beverage suitable for lightly shaking and sucking drinking carbonated gas can be produced by limiting the upper limit of the total amount of the gelling agent, and more specifically, gelling. The total amount of use of the agent is limited to less than 0.3% by weight/volume. When the total amount of the gelling agent is 0.3% or more, the jelly product for lightly shaking can be separated from the wall of the container by shaking the container several times; however, the jelly product cannot be broken into small pieces. The same 'in the case of drinking, the jelly product cannot be smoothly sucked out through the straw. Therefore, when the total amount of the gelling agent used is 0.3% by weight/volume or more, the beverage is not suitable for light shaking or sucking. Beverage Base & In the manufacturing method disclosed in the present invention, the container to be treated is subjected to a heat treatment at 70 ° C to 80 ° C for 10 to 20 minutes after being sealed and sealed with -13-200934397. Therefore, the beverage base used in the carbonated soft acid-containing beverage disclosed in the present invention must be sterilized within the aforementioned temperature range. Therefore, the beverage base satisfying this condition is preferably relatively low in acidity at pH 値 3.3 to 3.8. Examples of dip bases include juices such as blueberries, lemons, grapefruits, Japanese apricots, peaches, pineapples, grapes, cranberries, pears, mangoes, West Indian strawberries, Kirkham, bananas, oranges, and lychees; Fruit juices such as cola, coffee, tea, honey (honey lemon), lactic acid, fermented soy milk and green tea drinks. Potassium Salt In the manufacturing method disclosed in the present invention, the potassium salt may be contained in at least one of a gelling agent and a beverage base. The monovalent cation is required for the melted and dissolved /C-carrageenan to harden into a gel. Therefore, it is preferred to use a convenient potassium salt which is commercially available and has no taste and safety concerns. It is preferred to use a potassium salt which has been approved as a food additive. Specific examples thereof include, but are not limited to, potassium chloride, potassium monophosphate, potassium diphosphate, potassium triphosphate, potassium carbonate, potassium hydrogen tartrate, potassium pyrophosphate, and potassium polyphosphate. The amount of potassium salt used is preferably in the range of 10 to 12 millimoles per liter of the total amount of the meal. When the amount of potassium salt is below this lower limit, /C-carrageenan may not be sufficiently gelatinized. Conversely, when the amount exceeds the upper limit, the hardness of the jelly product increases, resulting in the inability to pour the jelly out of the container for light shaking. In addition, the salty taste is increased and the mineral taste is increased to affect the taste. -14- 200934397 Calcium salt Similarly, calcium salt is preferred in order to make the trisin gel harden by heat. Calcium lactate is an example of a calcium salt that has been approved for use as a food additive. The amount of calcium salt used is preferably in the range of 3 to 1 mil. per liter of the total amount of the beverage. When the amount of calcium salt is below the lower limit, Sanxianjiao may not be sufficiently gelatinized. Conversely, when the amount used exceeds the upper limit, the hardness of the jelly product increases, resulting in the inability to pour the jelly out of the container for light shaking. In addition, the mineral taste is increased to affect the taste. Other Ingredients When fruit juice is used as a base for the tanning, it is preferred to add a sugar as a sweetener and an organic acid as an acidifying agent to provide a good carbonated gas-containing dip. In the case of sugar, fructose/glucose is particularly suitable. Citric acid is particularly useful in the case of organic tannins. Sodium citrate can be added to adjust the pH. Flavoring agents and the like may be suitably added to adjust other characteristics of the beverage such as taste and mouthfeel. When a non-fruit juice such as tea or coffee is used as the beverage base, additives such as a pH adjuster, an emulsifier, and a vitamin may be appropriately added depending on the kind of the drink. In addition to the gelling agent, the amount of these ingredients to be added to the beverage base will vary depending on the type of beverage and the pH to be adjusted. Preparation of a Liquid Mixture Containing Carbonic Acid Gas -15- 200934397 A beverage base is prepared by adding a selective additive such as a sugar and an acidulant to a beverage base such as a juice. On the other hand, pure water is treated by a deaerator to remove excess gas components in pure water. Thereafter, the beverage base and the pure water are mixed in an arbitrary mixing ratio. A gelling agent in powder form may be added to the beverage base prior to mixing the beverage base with pure water, or a gelling agent may be added to the liquid mixture after mixing. The added gelling agent swells in water and is dispersed in the liquid mixture. When a carbonated beverage production line currently in use is employed, carbonate is added to the liquid mixture by a carbonator disposed on the line to prepare a liquid mixture containing carbonic acid gas. If a method other than the carbonated beverage production line is employed, carbonated gas or the like is used to add carbonic acid gas to pure water prepared by the aforementioned method to prepare carbonated water. The carbonated water is mixed with the beverage base in any ratio to prepare a liquid mixture containing a carbonic acid gas. When the carbon dioxide system is preferably added to the liquid by a carbonator or the like, the liquid system is preferably cooled to 4 ° C or lower to avoid the dissolution due to carbonate dissolution and low solubility of carbonic acid gas. bubble. Alternatively, carbonic acid gas can be added to the beverage base contained in the container. Heat treatment and agitation/homogenization treatment Next, the thus prepared carbonic acid-containing liquid mixture is placed in a container such as a cup or a food can, sealed, and heated at 70 ° C to 80 ° C using a Pasteurizer to 10 20 minutes. In this way, the gelling agent is melted and dissolved in the liquid mixture; the necessary sterilization is also carried out. Next, the liquid is homogenized, for example, by spiraling the container 1 to 5 turns in-line to mix the melted and dissolved gelling agent in the container with the 飮-16-200934397 stock to a homogeneous state. After that, the container was cooled to 20 ° C or lower with water or the like to obtain a soft jelly beverage product. Carbonate Tanning Production Line Figure 1 provides an embodiment in which a soft jelly beverage is made from a juice as a beverage base by the currently used carbonated beverage production line. As shown in the flow chart of Fig. 1, a powdered gelling agent was added to a dip base comprising a juice, a sugar and an additive such as an acidifying agent as a base, and stirred at 20 ° C to prepare a syrup mixture 10 . The syrup mixture is filtered through a filter of a size such as No. 60; on the other hand, pure water is treated with a deaerator to remove excess gas components in the pure water. The syrup mixture and pure water were mixed in a predetermined ratio using a synchronous mixer equipped with a measuring device. After the liquid mixture to be formed was cooled by 20 to 4 ° C, the mixture was charged into a carbonator to add carbonic acid gas 30 (volume to product volume ratio of 20) to the liquid mixture. φ Next, the liquid mixture containing the carbonic acid gas is charged into the tank 40 and wound 50. Thereafter, the can was spirally rotated 1 to 3 times on the wire to disperse the carbonic acid gas into the gelling agent 60. Thereafter, the liquid mixture was placed in a Pasteurizer 70, heated at 75 °C for 10 minutes to melt and dissolve the gelling agent; and the mixture was sterilized. In order to homogenize the liquid in the tank, the can is screwed on the wire for 1 to 4 turns 80, and then cooled to 90 to 20 ° C or lower to obtain a product. -17- 200934397 [Embodiment] Hereinafter, examples and comparative examples will be described. Formulation Various experiments were conducted to find an appropriate content range of /C-carrageenan which is a main component of the gelling agent used in the method of the present invention, and an appropriate range of the total amount of gelling agent used. The preferred formulations obtained are shown in the examples in Table 1 below, along with comparative examples. Table 1 Ingredient Example 1 (% halo/volume) Example 2 (% by weight/volume) Comparative Example 1 (% by weight/volume) Comparatively carried out (% by weight/volume) Comparative Example 3 (%) Army Halo / Volume) /C-Carrageenan 0.03 0.03 0.05 0.1 0.148 Locust bean gum 0.056 0.130 0.056 0.056 0.0829 Sanxianjia 0.0476 0.0476 0.0476 0.0705 1/6 Liu Zhi juice 1.67 1.67 1.67 1.67 1.67 Citric acid 0.31 0.31 0.31 0.31 0.31 Lemon Sodium 0.148 0.148 0.148 0.148 0.148 Calcium lactate 0.148 0.148 0.148 0.148 0.148 Potassium dihydrogen phosphate 0.2 0.2 0.2 0.2 0.2 Fructose sugar liquid 21.675 21.675 21.675 21.675 21.675 Gelling agent (total) 0.1336 0.160 0.1536 0.2036 0.3014 Method (1) will all The gelling agent is dispersed in pure water. (2) Disperse and dissolve the other components separately. (3) The dispersed gelling agent is combined with other components and stirred. -18- 200934397 (4) Add carbonic acid gas to the liquid mixture of (3) and put it into an aluminum can. (5) Wind and seal the can. (6) Heat the tank at 70 °C to 80 °C for 10 to 20 minutes. (7) Rotating the can to homogenize the liquid mixture. (8) The can is then cooled with water. (9) The water-cooled can was placed at room temperature for 28 hours and cooled to 20 °C 2 hours before use. Open the can and conduct a taste test. Results Example 1: /C - Carrageenan: 0.03% (w/v) The contents of the jelly liquid were poured out smoothly by shaking the can up and down about 5 times. The beverage has a characteristic mouthfeel of a jelly drink and a refreshing flavor of carbonic acid gas characteristics. The jelly beverage had a pH of 3.55 and a Brix of 15.9. Example 2: /c-carrageenan: 0.03% (w/v) The jelly liquid contents were poured out smoothly by shaking the jar up and down about 5 times. The beverage has a characteristic mouthfeel of a jelly drink and a refreshing flavor of carbonic acid gas characteristics. The jelly beverage had a pH of 3.55 and a Brix of 16.7. Comparative Example 1: /c - carrageenan: 0.05% (weight/volume-19-200934397 The jelly liquid contents could not be poured out of the can smoothly, even if the jar was shaken 5 times or more, but light The pressure can was poured out several times. No serious problem was found in the taste of the beverage as a jelly material. This was available for drinking. The pH of the jelly drink was 3.52 and the sugar content was 16.7. Comparative Example 2 : /c - Carrageenan: 〇·1 % (W/V) The contents of the jelly liquid cannot be poured out, even if the jar is shaken 5 times or more. After shaking the can 10 or more times, the force is applied. The contents of the jelly liquid can be poured out. The taste of the jelly material is brittle and therefore slightly poor. It is conceivable that the product can only be used as a commercial product for drinking and drinking. The pH of the jelly material is 3.52. The sugar content enthalpy was 16.8. Comparative Example 3: /c-carrageenan: 0.3% (weight/volume) Shaking the can separates the contents of the jelly liquid from the tank wall, but the contents cannot be broken into small pieces. The taste is not like a soft jelly drink, but it is suitable for eating with a spoon. Food. It is difficult to draw with a straw. The pH of the jelly drink is 3.52, and the sugar content is 17.0. The evaluation test is evaluated by 6 to 11 evaluation examples and 2 and comparative examples i to 3 containing carbonic acid gas. Soft jelly drink. Review the tasting drink 4 times, comprehensively evaluate the quality, including the smoothness and taste of the contents poured out from the can. Evaluation in 5 levels: excellent, good, acceptable, poor - 20- 200934397, poor. The results are shown in Tables 2 to 6. Table 2 Number of judging males total number 2 4 6 Second 5 6 11 Third 4 0 4 Fourth 2 6 8 Average 3.2 5 4 7.25 〇 [The number of units is the number of people]
-21 - 200934397 表3 評分 極佳 佳 可接受 不佳 差 第一次 實施例1 5 1 0 0 0 實施例2 5 1 0 0 0 比較性實施例1 1 1 3 1 0 比較性實施例2 0 1 1 3 1 比較性實施例3 0 0 0 3 3 第二次 實施例1 8 2 1 0 0 實施例2 7 3 1 0 0 比較性實施例1 2 3 4 1 1 比較性實施例2 0 0 3 7 1 比較性實施例3 0 0 1 4 6 第三次 實施例1 3 1 0 0 0 實施例2 2 2 0 0 0 比較性實施例1 1 1 2 1 0 比較性實施例2 0 0 1 3 0 比較性實施例3 0 0 0 1 3 第四次 實施例1 6 2 0 0 0 實施例2 6 2 0 0 0 比較性實施例1 2 3 1 2 0 比較性實施例2 0 1 4 2 1 比較性實施例3 0 0 1 3 4 [數値之單位爲人數] 表4 平均（人數） 極佳 佳 可接受 不佳 差 實施例1 5.5 1 .5 0.25 0 0 實施例2 5.0 2.0 0.25 0 0 比較性實施例1 1.25 2.0 2.5 1.25 0.25 比較性實施例2 0 0.5 2.25 3.75 0.75 比較性實施例3 0 0 0.5 2.75 4.0 -22- 200934397 表5 平均（％) 極佳 佳 可接受 不佳 差 實施例1 76% 21% 3% 0% 〇% 實施例2 6 9% 28% 3% 0% 〇% 比較性實施例1 17% 2 8% 3 4% 17% 3% 比較性實施例2 0% 7% 3 1% 5 2% 10% 比較性實施例3 0% 0% 7% 3 8% 5 5% 分別給予極佳、佳、可接受、不佳及差5、4、3、2 〇 及1分’並乘以人數以計算分數。分數越高，評價越高。 表6 極佳 佳 可接受 不佳 差 總分 實施例1 28 6 1 0 0 34 實施例2 25 8 1 0 0 34 比較性實施例1 6 8 8 3 0 25 比較性實施例2 0 2 7 8 1 17 比較性實施例3 0 0 2 6 4 11 從上面的結果可明顯看出，實施例1及2所描述的產 物得到高評價。換句話說，當鹿角菜膠之使用量低於 0.03 5% (重量/體積）時，可想而知會得到好的評價。具 體地說，供輕搖飲用之產物的/C-鹿角菜膠含量被認爲最 多0.035% (重量/體積）。在供吸取飲用之產物中，含有 低於0.035% (重量/體積）之量的ac-鹿角菜膠的飲料可想 而知是容易飲用的。 膠化劑之總量必須低於〇·3%，否則可想而知飮料+ 適合供輕搖飮用及吸取飮用。 -23- 200934397 【圖式簡單說明】 圖1說明本發明所揭示之一種實施態樣的流程圖。 【主要元件符號說明】 10:製備含膠化劑之糖漿 2 0 :冷卻 3 〇 :加入 40 :裝罐 50 :捲繞 60:以線上射擊器旋轉罐子二次1至3圈 70 :加熱以滅菌/溶解（也可利用巴斯德殺菌法） 80:以線上射擊器旋轉罐子三次（1至4圈） 9 0 :冷卻 ❹ -24--21 - 200934397 Table 3 Scoring Excellent and Poor Acceptable Difference First Example 1 5 1 0 0 0 Example 2 5 1 0 0 0 Comparative Example 1 1 1 3 1 0 Comparative Example 2 0 1 1 3 1 Comparative Example 3 0 0 0 3 3 Second Embodiment 1 8 2 1 0 0 Example 2 7 3 1 0 0 Comparative Example 1 2 3 4 1 1 Comparative Example 2 0 0 3 7 1 Comparative Example 3 0 0 1 4 6 Third Embodiment 1 3 1 0 0 0 Embodiment 2 2 2 0 0 0 Comparative Example 1 1 1 2 1 0 Comparative Example 2 0 0 1 3 0 Comparative Example 3 0 0 0 1 3 Fourth Embodiment 1 6 2 0 0 0 Embodiment 2 6 2 0 0 0 Comparative Example 1 2 3 1 2 0 Comparative Example 2 0 1 4 2 1 Comparative Example 3 0 0 1 3 4 [Unit of number is the number of people] Table 4 Average (number of people) Excellent good acceptable poorness Example 1 5.5 1 .5 0.25 0 0 Example 2 5.0 2.0 0.25 0 0 Comparative Example 1 1.25 2.0 2.5 1.25 0.25 Comparative Example 2 0 0.5 2.25 3.75 0.75 Comparative Example 3 0 0 0.5 2.75 4.0 -22- 200934397 Table 5 Average (%) Excellent Acceptability Poor Example 1 76% 21% 3% 0% 〇% Example 2 6 9% 28% 3% 0% 〇% Comparative Example 1 17% 2 8% 3 4% 17% 3% Comparative Example 2 0 % 7% 3 1% 5 2% 10% Comparative Example 3 0% 0% 7% 3 8% 5 5% Excellent, good, acceptable, poor and poor 5, 4, 3, 2 〇 And 1 point 'and multiply by the number of people to calculate the score. The higher the score, the higher the rating. Table 6 Excellent Excellent Acceptable Poor Difference Total Example 1 28 6 1 0 0 34 Example 2 25 8 1 0 0 34 Comparative Example 1 6 8 8 3 0 25 Comparative Example 2 0 2 7 8 1 17 Comparative Example 3 0 0 2 6 4 11 As apparent from the above results, the products described in Examples 1 and 2 were highly evaluated. In other words, when the amount of carrageenan used is less than 0.03 5% (weight/volume), it is conceivable that a good evaluation will be obtained. Specifically, the /C-carrageenan content for lightly shaken drinking products is considered to be at most 0.035% (w/v). Among the products for drinking, a beverage containing ac-carrageenan in an amount of less than 0.035% (weight/volume) is conceivable to be easy to drink. The total amount of gelling agent must be less than 3%·3%, otherwise it is conceivable that it is suitable for light shaking and sucking. -23- 200934397 BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing an embodiment of the present invention. [Description of main component symbols] 10: Preparation of syrup containing gelling agent 20: Cooling 3 〇: Adding 40: Canning 50: Winding 60: Rotating the can with the on-line shooter for 1 to 3 turns 70: Heating to sterilize / Dissolving (Pasteurization can also be used) 80: Rotate the can three times with an in-line shooter (1 to 4 turns) 9 0: Cooling ❹ -24-