JP2009261359A - Method for producing carbon dioxide-containing soft jelly-like drink packaged in hermetically sealed container - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a carbon dioxide-containing soft jelly drink packaged in a hermetically sealed container, allowing to use a simplified production process which does not require of setting an expensive hot-water retort device, regardless of a melting temperature of a gelling agent, and does not require a process of cutting a gelling agent in a cube-like form, while retaining sufficient taste and palate feeling as a carbon dioxide-containing soft jelly-like drink which has agar as a gelling agent. <P>SOLUTION: A method for producing the carbon dioxide-containing soft jelly drink includes adding and mixing powdery agar as a gelling agent to/with a raw material liquid followed by including carbon dioxide before or after filling the mixed liquid in a container, filling and sealing the mixed liquid in a container, and heating the product by steam type retort at 105-110°C for ≥5 min, under internal pressure of 0.05-0.1 MPa of a treating tank when heating so as to melt the gelling agent and sterilize the mixed liquid. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a soft jelly containing carbon dioxide in a sealed container in which a soft gel beverage (hereinafter referred to as “soft jelly beverage”) composed of agar as a gelling agent and a beverage raw material liquid is absorbed. In particular, the closed container is a type of carbonated drink in which a sealed container is shaken a few times to crush the jelly and then discharged from the container for drinking, or a straw is inserted into the container to suck and drink the jelly. The present invention relates to a blending and manufacturing method of a gas-containing soft jelly beverage.

  Beverages containing carbon dioxide gas or beverages obtained by adding strip-like (chip-like) jelly to carbon dioxide gas-containing beverages are well-known beverages on the market.

  In recent years, as food preferences have diversified, the tendency to seek new forms of food and drinks, which are not related to existing foods and drinks, has become particularly strong, and even in beverages in cans, cups and other closed containers New forms appear in line with trends.

  Japanese Patent Application No. 2001-021300 discloses easily soluble agar, xanthan gum, locust bean for the purpose of providing a novel soft jelly-like beverage that meets such a tendency in the field of carbon dioxide gas-containing beverages in sealed containers. Carbon dioxide-containing syrup solution in which jelly is made by combining gum, sugar and organic acid, this jelly is cut into strips, and carbon dioxide is absorbed into this strip-like jelly and syrup solution containing sugars and acidulants Of a soft jelly-like beverage containing a carbon dioxide gas in a sealed container, wherein the jelly is melted by applying a heat treatment, and the molten jelly and the syrup liquid are mixed and homogenized and then cooled. A manufacturing method is disclosed.

  The soft jelly-like beverage containing carbon dioxide gas produced by this method is a soft jelly lump that is the contents of a sealed container such as a can, and sucks the jelly by inserting a straw into the container, Alternatively, it is a beverage that can be shaken lightly before crushing the container to crush the jelly in the container and then open the container to drink the jelly, but after filling and sealing the carbon dioxide containing beverage in the container Since the melting temperature of gelling agents such as agar is as high as 85 ° C. to 90 ° C., heating a container sealed with a carbonated beverage at such a high temperature may increase the internal pressure and cause buckling. A hot water pressurizing retort is required to maintain a balance with the internal pressure, and in industrial production, an expensive hot water pressurizing retort device must be installed in addition to the existing carbonated beverage production line. Strike there has been a problem of increasing.

  In the above method, the gelling agent jelly must be cut into a uniform shape of about 5 mm square cube, which requires a process for this purpose. In addition, a separate process is required in which a mixture of syrup and water is made to contain carbonic acid with a carbonator and then filled with a cube-shaped gelling agent jelly. Therefore, the manufacturing process becomes complicated, and this also has a problem that the manufacturing cost increases.

Furthermore, in the above method, the cube jelly is not always evenly dispersed in the can during filling, but rather is often sunk. Therefore, during melting, the melted gelling agent and other syrup parts Are separated and need to be mixed before the gelling agent begins to solidify. It has to be rotated and mixed with syrup, which has the problem that the process becomes more complicated. Further, the temperature at that time was about 80 ° C., and the internal pressure increased due to the activation of carbonic acid by impact, which might cause buckling.
In Japanese Patent Application No. 2006-024052, Japanese Patent Application No. 2006-064052 uses a gelling agent having a low melting temperature, excluding agar (partly low-temperature soluble agar is used as an auxiliary agent), and contains a carbon dioxide-containing jelly in a sealed container. Developing beverages. In order to reduce the risk of buckling without using retort, only low temperature (80 ° C or lower) soluble gelling agent is used, and carbon dioxide is contained in the raw material in which the gelling agent is dispersed by a path riser on the line. The gelling agent in an airtight container filled with the prepared product is dissolved and cooled to produce a product. The consumer's texture in the production method was clearly different from that using agar. It has the problem that the texture and taste peculiar to agar cannot be reproduced, and it has been found that it is necessary to develop a product using agar in order to expand the variety of products.

  The present invention was made for the purpose of solving the problems of the prior art in the above production method, and has a sufficient taste and texture as a carbon dioxide-containing soft jelly-like beverage containing agar as a gelling agent. Simplified manufacturing process that does not require an expensive hot water retort device, is not limited to a gelling agent having a low melting temperature, and does not require a step of cutting the gelling agent into a cube shape while maintaining In addition to crushing the jelly several times by lightly shaking the sealed container and then discharging it from the container for drinking, or by inserting a straw into the container and sucking the jelly for drinking An object of the present invention is to provide a production method suitable for producing a carbon dioxide-containing soft jelly beverage.

  In order to solve the above-mentioned problems, the present inventor has conducted extensive research and experiments, and as a gelling agent, powder agar is dispersed in water and directly charged into the raw material liquid. It has been found that if the container is filled and sealed and then heated by steam retort, the agar dissolves simultaneously with the sterilization of the mixed solution to obtain a soft jelly-like beverage.

  That is, the method for producing a carbonated gas-containing soft jelly-like beverage or food in a sealed container according to the present invention that solves the above-mentioned problems is based on 0.1 to 0.25% w / v of powder agar as a raw material Add to and mix with the liquid, and before or after filling the liquid mixture into the container, contain carbon dioxide gas, then fill and seal the liquid mixture into the container, and then heat it at 105 to 110 ° C for 5 minutes or more with a steam retort Thus, the gelling agent is dissolved and the mixed solution is sterilized.

  In addition, the second configuration of the present invention is characterized in that, in addition to agar as a gelling agent, one or two or more of locust bean gum, xanthan gum and gellan gum are combined.

  According to the present invention, 0.1% (w / v) to 0.25% (w / v) agar is used as a gelling agent, and a carbon dioxide-containing beverage in a sealed container is placed at 105 ° C to 110 ° C for 5 minutes. By heat-treating with steam retort and melting the gelling agent, shake the sealed container several times and crush the jelly, then discharge it from the container (hereinafter referred to as shake type) or a straw in the container It is possible to produce a soft jelly-like beverage containing a carbon dioxide gas in a sealed container of a type (hereinafter referred to as a straw type) that is inserted into the container and sucked to drink the jelly.

  In addition, the gelling agent is melted in the beverage by performing a heat treatment with a steam retort, which eliminates the need to provide an expensive hot water retort device, thereby reducing the manufacturing cost.

  In addition, the gelling agent is mixed into the beverage raw material liquid in the form of a gelling agent powder without being cut into cubes after gelling, so the gelling agent gelled as in the prior art is cut into cubes In this respect, the manufacturing method can be simplified and the manufacturing cost can be further reduced.

One feature of the present invention is the use of 0.1% w / v to 0.25% w / v powder agar as the gelling agent.
The amount of powder agar used is critical. If the amount of agar used is less than 0.1% w / v, gelation is not sufficient, and if it is 0.25% w / v or more, a straw type In the case of soft jelly-like beverages, a straw can be inserted to drink, but in the case of shake-type soft jelly-like beverages, even if the container is shaken five times or more, the jelly is not sufficiently crushed and discharged from the container. Since it may be necessary to evacuate the container and push the container, it is not preferable as a shake type. A more preferable range is 0.1 to 0.20% w / v, and a most preferable range is 0.1 to 0.15% w / v.

  In the production method of the present invention, in addition to agar, one or more of locust bean gum, xanthan gum and gellan gum can be used.

  There are many types of locust bean gum, but since most types melt at 105 ° C or lower, there is no problem. As this type of locust bean gum, a commercially available one is suitable because it can be easily obtained.

  Xanthan gum and gellan gum are preferably added because they have an effect of improving the texture of the beverage.

  Regarding the amount of gelling agent other than agar, the amount of locust bean gum used is in the range of 0.05 to 0.15% w / v of the total beverage amount, and xanthan gum is 0.02 to 0.05% of the total beverage amount. The w / v range and gellan gum are preferably used in the range of 0.03 to 0.1% w / v. If the amount of gelling agent used is less than the above lower limit, the intended gelation will be insufficient, while if the amount used exceeds the above upper limit, the hardness will increase in the jelly state, so in the shake type from the container when drinking There is a risk that it may be difficult to get out, and the texture becomes worse.

In addition to the above, in order to express a better texture corresponding to the raw materials, in some cases, κ carrageenan, ι carrageenan, λ carrageenan, guar gum, tamarind gum, fur celerane, alginate, glucomannan, gum arabic etc. Also good.
In the production method of the present invention, since the heat treatment after filling and sealing the beverage container is 105 ° C. or more for 5 minutes or longer, the beverage raw material liquid used for the carbon dioxide-containing soft jelly beverage of the present invention is If it is a kind of drink which sterilization completes at the temperature of a temperature range, there will be no restriction | limiting in particular. Among the beverages suitable for applying the present invention, juice drinks include blueberries, lemons, grapefruits, ume, peaches, pineapples, grapes, bilberries, pears, mangoes, acerola, calcum, bananas, oranges, litchis, etc. is there.

  In the production method of the present invention, in order to cure agar and xanthan gum in a gel state by heating, it is preferable to contain a calcium salt in at least one of the gelling agent and the beverage raw material liquid. Examples of calcium salts that can be used as food additive labeling products include calcium lactate and calcium gluconate.

  The amount of calcium salt used is preferably in the range of 3-10 mmol / l of the total beverage. If the amount of calcium salt used is less than the above lower limit value, gelation of agar and xanthan gum may not be sufficient, and if the amount used exceeds the above upper limit value, the hardness will increase in the jelly state. There is a risk that it will be difficult to get out of the container, and the mineral odor will become strong, resulting in poor texture.

  When the beverage raw material liquid is a fruit juice beverage, it is preferable to add a sugar as a sweetener and an organic acid as an acidulant to provide a delicious beverage as a carbon dioxide-containing beverage to the fruit juice as a raw material. As the sugar, fructose-glucose liquid sugar is particularly preferable, and as the organic acid, citric acid is particularly preferable.

  Moreover, sodium citrate may be added for pH adjustment, and a fragrance | flavor etc. can be suitably added in order to adjust the taste, food texture, etc. of other drinks.

  Moreover, also when a drink raw material liquid is non-fruit juice drinks, such as tea and coffee, a pH adjuster, an emulsifier, a vitamin agent, etc. can be added suitably according to the kind of drink.

  The addition amount of the raw material for adding beverage raw material liquid other than these gelling agents varies depending on the type of beverage and pH adjustment.

Next, a method for preparing a carbon dioxide-containing mixed solution and a heat treatment for the mixed solution will be described.
A beverage raw material liquid is prepared by adding additives such as sugars and acidulants to beverage raw materials such as fruit juice as necessary. On the other hand, after treating pure water with a dearator to discharge excess gas components contained in pure water, the beverage raw material liquid and pure water are mixed at an arbitrary blending ratio. Agar and other gelling agents may be added in powder form to the beverage raw material solution before mixing the beverage raw material solution and pure water, or may be added in powder form to the mixed solution after mixing. The added gelling agent is scattered in the mixed solution in a swollen state with water. When using an existing carbonated beverage production line, carbon dioxide is contained in this mixed solution by a carbonator provided on the line to prepare a carbon dioxide-containing mixed solution.

Moreover, as a method other than using the carbonated beverage production line, carbonated gas is contained in the pure water prepared by the above method with a carbonator or the like to obtain carbonated water, and this carbonated water and beverage raw material liquid are mixed at any ratio. It is good also as a carbon dioxide gas containing liquid mixture by mixing by. When carbon dioxide is added to the liquid with a carbonator or the like, the liquid is preferably cooled to 4 ° C. or lower in order to avoid generation of homing or lowering of the mixing ratio when carbonic acid is dissolved.
Carbon dioxide gas may be contained in the raw material liquid after the raw material liquid is filled in the container.

  Next, the carbon dioxide-containing mixture prepared in this manner is filled in a container such as a can, a cup, or a food can and sealed, and then heated by a retort device at 105 ° C. under a pressure of 0.05 MPa to 0.1 MPa when heated. The gelling agent is melted in the mixed solution by applying heat and pressure treatment at ~ 110 ° C for 5 minutes or more and necessary sterilization is performed. When necessary heating is completed, the container is cooled to a product temperature of 30 ° C. or lower to obtain a soft jelly-like beverage product. The treatment tank internal pressure during cooling is preferably 0.05 MPa to 0.15 MPa. At the time of cooling, it is preferable to pressurize by exhaust gas adjustment injection of compressed air and cooling water.

  Examples of the present invention will be described below.

Examples 1-3
Honey lemon carbonate jelly as Example 1, mandarin orange jelly as Example 2, and grape carbonate jelly as Example 3 were produced by the following methods, respectively. Examples 1 to 3 are 250 g aluminum cans or 280 g aluminum can-containing straw type carbon dioxide-containing soft jelly beverages, each with a production quantity of 7000 L.

1. Blending The blending of the gelling agent and syrup (raw material solution) in each example is as shown in Table 1 below.

2. Treatment (1) Fructose-glucose liquid sugar is mixed with pure water, and a gelling agent powder composed of agar, locust bean gum, xanthan gum, and gellan gum is mixed with the fructose powder and dispersed in pure water. Later added.
(2) Next, fruit juice was added to this mixed solution.
(3) Further, the acid and salts in the above composition were dissolved in hot water at around 80 ° C. and then cooled to 20 ° C., and then added to the mixed solution.
(4) Further, a colorant and a flavor were added to the mixed solution to prepare a mixed syrup solution. The temperature at this time was 20 ° C.
(5) The mixed solution was cooled to 4 to 10 ° C. and then sent to a carbonator to contain carbon dioxide gas in the mixed solution (equivalent to a product volume of 1.8 to 2.0).
(6) Next, the carbon dioxide-containing mixed solution was filled into a 250 g aluminum can or a 280 g aluminum can and wound.
(7) Next, the can was sent to a steam retort apparatus, and the gelling agent was dissolved by heating at 105 ° C. for 6 minutes under an internal pressure of 0.05 MPa during heating, and the mixture was sterilized.
(8) Next, the can was cooled to 25 ° C. to obtain a canned carbon dioxide-containing beverage. The internal pressure of the treatment tank at the start of cooling was adjusted to 0.11 MPa.

3. Product Evaluation All beverages of Examples 1, 2, and 3 were made of carbonated jelly having a hardness not suitable for the shake type, and a stretchable straw was attached to the exterior to make a sales form.
The texture of each beverage carbonated jelly was crisp and refreshing, and the flavor release was also good. The feeling of carbonation was good because there was a feeling that carbonation spreads in the oral cavity at the same time as the jelly burst.
The results of tasting Examples 1 to 3 using a panel of 8 to 10 men and women are shown in Table 2 below.

Examples 3 and 4
A mandarin orange carbonate jelly as Example 4 and a grape carbonate jelly as Example 5 were produced by the following methods, respectively. Examples 4 and 5 were both shake-type carbon dioxide-containing soft jelly beverages containing 280 g aluminum cans, and the production quantities were 1000 L each.

1. Blending The blending of the gelling agent and syrup (raw material solution) in each example is as shown in Table 3 below.

2. Treatment (1) Mix fructose-glucose liquid sugar with pure water, and add and disperse the gelling powder composed of agar, locust bean gum, xanthan gum and gellan gum mixed with fructose powder. It was.
(2) Next, fruit juice, acids and salts, coloring agents, and fragrances were added to the mixed solution. What melt | dissolved the acid and salts with the hot water around 80 degreeC, and then cooled to 20-30 degreeC was added to the said liquid mixture. A 60% syrup solution was thus prepared.
The temperature at this time was 20 ° C.
(3) The mixed solution was cooled to 5 to 10 ° C.
(4) Carbonated water having a gas volume of 4.4 kg / cm ² was prepared, and this carbonated water was mixed with syrup at a ratio of syrup: carbonated water = 3: 2. The temperature of the carbonated water at this time was 1 to 5 ° C.
(5) Next, the carbonated water-containing mixed solution was filled into a 280 g aluminum can and wound, and then the can was rotated 10 times to mix the carbonated water and the syrup solution.
(6) Next, the can was sent to a steam retort device, and the gelling agent was dissolved by heating at 105 ° C. for 6 minutes under an internal pressure of 0.05 MPa during heating, and the mixture was sterilized.
(7) Next, the can was cooled to 25 ° C. to obtain a canned carbon dioxide-containing beverage. The internal pressure of the treatment tank at the start of cooling was adjusted to 0.11 MPa.

3. Product Evaluation Both beverages of Examples 3 and 4 were lightly broken into small jelly granules or lumps by shaking in the vertical direction 5 to 10 times and discharged from the can mouth. It was not too liquid.
The texture of each beverage carbonated jelly had a firm jelly feel, and each time the lump was crushed, the carbonate gave a pleasant stimulus.
The results of tasting Examples 4 and 5 using a panel of 11 persons consisting of men and women are shown in Table 4 below.

Claims (2)

  Add 0.1 to 0.25% w / v powdered agar of the product as a gelling agent to the raw material solution, mix it with carbon dioxide before or after filling the mixture into the container, and then mix the mixture After the container is filled and sealed, the gelling agent is dissolved by heating at 105 ° C. to 110 ° C. for 5 minutes or more under a pressure of 0.05 MPa to 0.1 MPa in the internal pressure of the treatment tank when heated by a steam retort. A method for producing a soft jelly beverage or food containing carbon dioxide in a sealed container, wherein the mixed solution is sterilized.   The gelled soft jelly beverage or food containing carbon dioxide gas in a sealed container according to claim 1, wherein the gelling agent is one of locust bean gum, xanthan gum, or gellan gum in addition to agar. Manufacturing method.