JP4684055B2 - Jelly drink - Google Patents
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- JP4684055B2 JP4684055B2 JP2005268897A JP2005268897A JP4684055B2 JP 4684055 B2 JP4684055 B2 JP 4684055B2 JP 2005268897 A JP2005268897 A JP 2005268897A JP 2005268897 A JP2005268897 A JP 2005268897A JP 4684055 B2 JP4684055 B2 JP 4684055B2
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Description
この発明は、ゼリー飲料、特には栄養補給目的で飲用されるゼリー飲料に関するものであり、かかる飲料の無菌充填による常温流通を可能にする。 The present invention relates to a jelly beverage, particularly a jelly beverage that is drunk for nutritional purposes, and enables normal temperature distribution by aseptic filling of such beverage.
近年、消費者ニーズの多様化に伴い、種々のゼリー飲料が販売されている。ゼリー飲料は、スプーン等を使わずに容器から直接飲用できる程度の固さを有しており、腹持ちの良さや喉越しの良さが消費者に受け入れられ、その消費量は拡大している。また、疾病や老化などの原因により飲食物の咀嚼や飲み込みが困難になる障害、いわゆる嚥下障害の患者は、ゼリー状の飲料を用いると摂食・嚥下が容易になることが知られており、こうした患者の水分及び栄養補給の目的でもゼリー飲料が注目されている。 In recent years, with the diversification of consumer needs, various jelly drinks have been sold. Jelly drinks are hard enough to be drunk directly from a container without using a spoon or the like, and consumers are accepted for their good stomach and good throat, and their consumption is expanding. In addition, it is known that patients who have difficulty in chewing or swallowing food or drink due to illness or aging, so-called dysphagia patients can easily eat and swallow using jelly-like beverages. Jelly drinks are also attracting attention for the purpose of hydration and nutrition of these patients.
従来、ゼリー飲料は、８０〜９０℃に加温された状態で容器に充填されるホットパック充填か、容器に充填した後にレトルト殺菌を行うことにより製造されることが多かった。しかし、ホットパック充填やレトルト殺菌は、ゼリー溶液が長時間にわたり高温に保持されることから、製品のゼリー強度が低下するという問題がある。さらに、これらの製造方法では、栄養補給を目的として添加される成分の熱劣化を招き、一層製品品質を低下させるという問題もある。 Conventionally, jelly beverages are often produced by hot pack filling in which the container is heated to 80 to 90 ° C. or by retort sterilization after filling the container. However, hot pack filling and retort sterilization have a problem that the jelly strength of the product is lowered because the jelly solution is kept at a high temperature for a long time. Further, these production methods have a problem that the components added for the purpose of nutritional supplementation are thermally deteriorated and the product quality is further lowered.
飲料を常温流通可能とする製造方法としては、前記のホットパック充填及びレトルト殺菌に加え、熱交換器等を用いて内容液を超高温で短時間処理し、再び熱交換器等を用いて短時間で充填温度まで冷却した後、過酸化水素等の薬剤で滅菌処理した紙パック等の容器に充填する、いわゆる無菌（アセプティック）充填という方法が知られている。無菌充填は、内容液の熱劣化が少なく、製品品質を高く維持できることから、多くの飲料の製造で用いられている。しかし、無菌充填の充填温度は５０℃以下と低く、一方、従来のゼリー飲料の凝固点はこれよりも高いため、このような無菌充填の充填温度では、凝固するか、又は非常に粘度が高くなり、容器に充填をすることができなかった。 In addition to the hot pack filling and retort sterilization described above, the manufacturing method for allowing beverages to be distributed at room temperature includes treating the contents liquid at a very high temperature for a short time using a heat exchanger or the like, and using a heat exchanger or the like again. There is known a so-called aseptic filling method in which a container such as a paper pack sterilized with a chemical such as hydrogen peroxide is charged after cooling to the filling temperature over time. Aseptic filling is used in the manufacture of many beverages because the liquid content of the aseptic solution is low and the product quality can be maintained high. However, the filling temperature for aseptic filling is as low as 50 ° C. or lower, while the freezing point of conventional jelly beverages is higher than this, so that at such filling temperature for aseptic filling, it solidifies or becomes very viscous. The container could not be filled.
ゼリー飲料の凝固点を下げ無菌充填を可能とするため、例えば特許文献１には、熱不可逆性のゲル化剤を用いて、２５〜４５℃で充填する、ｐHが４．６〜９のゼリー飲料が記載されている。特許文献２には、コンニャク芋抽出物と紅藻類抽出物を配合し、さらに必要に応じて増粘剤、果汁、野菜汁、甘味料、有機酸、香料、栄養剤、着色料等を含有し、ゲル状物が１５〜２５℃でゲル化するゼリー様飲料が記載されている。特許文献３には、キサンタンガムと、コンニャク芋抽出物及び／又はローカストと、紅藻類由来ガム質を用い、ゲル化点が２５〜５０℃となるように調整したドリンクゼリーが記載されている。特許文献４には、ゲル化温度が１０〜２５℃のカラギナン、ローカストビーンガム、こんにゃく精粉からなるゲル化剤を用いたドリンクゼリーの製造方法が記載されている In order to reduce the freezing point of a jelly beverage and enable aseptic filling, for example, Patent Document 1 describes a jelly beverage having a pH of 4.6 to 9 that is filled at 25 to 45 ° C. using a heat irreversible gelling agent. Is described. Patent Document 2 contains konjac koji extract and red algae extract, and further contains a thickener, fruit juice, vegetable juice, sweetener, organic acid, fragrance, nutrient, colorant and the like as necessary. A jelly-like beverage is described in which the gelled material gels at 15-25 ° C. Patent Document 3 describes a drink jelly using xanthan gum, konjac koji extract and / or locust, and red algae-derived gum, adjusted to have a gel point of 25 to 50 ° C. Patent Document 4 describes a method for producing a drink jelly using a gelling agent comprising a carrageenan having a gelation temperature of 10 to 25 ° C., locust bean gum, and konjac fine powder.
これらの特許文献に記載されたゼリー飲料は嗜好飲料として作られたものであり、その全固形分は１２〜１６質量％程度と比較的低い。一方、ゼリー飲料は、栄養補給食品としての用途が拡大しており、より全固形分を高めて少量の摂取で多くの栄養を補給できるようにすることが望まれている。しかし、ゼリー飲料の全固形分を高くすると、これに伴って凝固点も上昇するという現象が見られる。特にエネルギー補給のために糖質の添加量を増やして全固形分を２０質量％以上とすると、これら特許文献に記載されたゼリー飲料であっても、適正食感を求めるとその凝固点が５０℃を超える場合があり、もはや無菌充填に適さなくなるという問題がある。 The jelly beverages described in these patent documents are made as a preference beverage, and the total solid content thereof is relatively low at about 12 to 16% by mass. On the other hand, the use of jelly beverages as a nutritional supplement is expanding, and it is desired to increase the total solid content so that a large amount of nutrition can be replenished with a small amount of intake. However, when the total solid content of the jelly drink is increased, a phenomenon that the freezing point increases with this is observed. In particular, if the amount of carbohydrate added for energy supply is increased so that the total solid content is 20% by mass or more, even if it is a jelly drink described in these patent documents, the freezing point is 50 ° C. There is a problem that it is no longer suitable for aseptic filling.
また、常温流通可能なゼリー飲料は、冷蔵流通される商品に比べて、保管温度が高い上に賞味期限が長いことから、ゼリーの組織が崩れて離水を発生し易い。離水は、飲料の喉越し及び外観品質を著しく損なうという問題があり、これを最小限に抑制することが要求される。 In addition, jelly drinks that can be distributed at room temperature have a higher storage temperature and a longer shelf life than products that are refrigerated and distributed, so that the structure of the jelly collapses and water separation tends to occur. Water separation has the problem of significantly impairing the throat and appearance quality of the beverage, and it is required to minimize this.
さらに、ゼリー飲料は、食物を飲み込む動作に障害を持つ摂食・嚥下困難者、代表的には高齢者、脳血管障害患者等への水分補給・栄養補給を目的とした飲料として注目されているが、市販のゼリー飲料は主として健常者向けの嗜好品であり、摂食・嚥下困難者が飲用するのに必ずしも適した物性を有しているとは言えない。摂食・嚥下困難者に、水のように粘性の低い液体を与えると、これが気管から肺に侵入する現象、いわゆる誤嚥を起こす場合があり、この誤嚥は肺炎（誤嚥性肺炎）の原因となるおそれがある。 Furthermore, jelly drinks are attracting attention as drinks intended for hydration and nutritional supplementation for people who have difficulty eating and swallowing, typically elderly people, and patients with cerebrovascular disorders. However, the commercially available jelly drink is mainly a favorite product for healthy people, and cannot be said to have physical properties suitable for drinking by those who have difficulty eating or swallowing. If a person who has difficulty eating or swallowing is given a low-viscosity liquid such as water, this may cause the phenomenon of entering the lungs from the trachea, so-called aspiration. This aspiration is caused by pneumonia (aspiration pneumonia) May cause this.
この発明は、従来技術が抱えるこのような問題点を解決することを課題とするものであり、その目的は、凝固点が無菌充填可能な程度に低く、かつ常温流通時の離水の発生を抑制したゼリー飲料を提供することにある。また、この発明は、摂食・嚥下困難者用の栄養補給食に適したゼリー飲料を提供することも目的とする。 An object of the present invention is to solve such problems of the prior art, and the object thereof is to reduce the freezing point when circulating at room temperature while the freezing point is low enough to be aseptically filled. It is to provide a jelly drink. Another object of the present invention is to provide a jelly beverage suitable for a nutritional supplementary food for persons with difficulty in eating and swallowing.
前記の目的を達成するため、この発明は、（１）寒天と、（２）タラガム、ジェランガム、カラギナン及びキサンタンガムからなる糊料と、（３）デキストリンとを含み、前記糊料の合計と前記寒天の質量比は、糊料を１として寒天が０．２以上であり、全固形分が２０質量％以上であり、ゼリー強度が２．９〜２０ｋＮ／ｍ ２の範囲にあり、凝固点が２５℃〜４５℃の範囲にあることを特徴とするゼリー飲料である。 In order to achieve the above object, the present invention comprises (1) agar, (2) a paste comprising tara gum, gellan gum, carrageenan and xanthan gum, and (3) dextrin, and the sum of the paste and the agar The mass ratio of the agar is 1 or more, the agar is 0.2 or more, the total solid content is 20% by mass or more, the jelly strength is in the range of 2.9 to 20 kN / m 2 , and the freezing point is 25 ° C. It is a jelly drink characterized by being in a range of ˜45 ° C.
なお、凝固点は、ハイドロコロイドであるそれぞれのゲル化剤がゾルからゲルへ転移する温度であり、示差走査熱量分析（ＤＳＣ）により転移時の熱量変化により測定するのが一般的であるが、これにより得られる値は、その変化量についてゲル化の中心温度を示しており、製造工程上重要なゲル化の開始温度（流動性を失い充填が困難となる温度）との間には差異がある。そこで、この発明では、この製造工程上重要なゲル化の開始温度を、林金雄・岡崎彰夫「寒天ハンドブック」（光琳書院、昭和４５年、第３２５頁）のＡ法に従って測定した。そして、この明細書を通じて、他に断りの無いときは、「凝固点」とはこのＡ法に従って得られたゲル化の開始温度をいうものとする。ゼリー強度は、２０℃の製品に対し、レオメーター（株式会社サン科学製）を用い、１ｃｍ２の円柱プランジャーにて測定した。 The freezing point is the temperature at which each gelling agent, which is a hydrocolloid, transitions from the sol to the gel, and is generally measured by the change in calorie at the time of transition by differential scanning calorimetry (DSC). The obtained value indicates the central temperature of gelation for the amount of change, and there is a difference between the gelation start temperature (temperature at which fluidity is lost and filling becomes difficult) which is important in the manufacturing process. Therefore, in the present invention, the onset temperature of gelation, which is important in the production process, was measured according to the method A of Kino Hayashi and Akio Okazaki “Agar Handbook” (Kotsu Shoin, p. 325, p. 325). Throughout this specification, unless otherwise specified, the “freezing point” refers to the gelation start temperature obtained according to the method A. The jelly strength was measured with a 1 cm 2 cylindrical plunger using a rheometer (manufactured by San Kagaku Co., Ltd.) for a product at 20 ° C.
また、この発明のゼリー飲料に用いるデキストリンは、デキストロース当量（ＤＥ）が６〜３５の範囲にあることが好ましく、１０〜２５の範囲にあることがさらに好ましい。 The dextrin used in the jelly beverage of the present invention preferably has a dextrose equivalent (DE) in the range of 6 to 35, and more preferably in the range of 10 to 25.
さらに、この発明のゼリー飲料は、糖質をさらに含み、糖質とデキストリンの質量比は、糖質を１としてデキストリンが０．２以上であること、１ｇ当たりの熱量が３．５ｋＪ以上であること、アミノ酸をさらに含むことがそれぞれ好ましい。 Furthermore, the jelly beverage of the present invention further includes a saccharide, and the mass ratio of the saccharide to the dextrin is that the saccharide is 1 and the dextrin is 0.2 or more, and the calorie per gram is 3.5 kJ or more. It is preferable that each of them further contains an amino acid.
さらにまた、この発明のゼリー飲料を容器に詰めるに際して、凝固点より高い温度で無菌的に充填し、次いで凝固点より低い温度に冷却してゲル化させることが好ましい。 Furthermore, when the jelly beverage of the present invention is packed in a container, it is preferably filled aseptically at a temperature higher than the freezing point, and then cooled to a temperature lower than the freezing point for gelation.
この発明によれば、凝固点が無菌充填可能な程度に低く、かつ常温流通時の離水の発生を抑制したゼリー飲料を提供することが可能となる。 According to the present invention, it is possible to provide a jelly beverage that has a freezing point that is low enough to be aseptically filled and that suppresses the occurrence of water separation during normal temperature circulation.
以下、この発明に従うゼリー飲料について詳細に説明する。上述したように、この発明のゼリー飲料は、栄養補給を主目的として飲用され、かつ無菌充填に適した物性を有する。具体的には、全固形分が２０質量％以上であり、ゼリー強度が２．９〜２０ｋＮ／ｍ ２の範囲にあり、凝固点が液状で無菌充填できる温度帯である２５℃〜４５℃の範囲である。ここで、全固形分を２０質量％以上とするのは、この発明のゼリー飲料が栄養補給を主目的として摂取されるため、比較的少量の摂取量で十分な栄養補給を果たせることが必要となるからである。好ましくは、全固形分を３０質量％以上とする。また、この発明のゼリー飲料は、常温流通されることを前提としており、保管・流通後に飲用に供せられる際にもゲル状の組織を維持していることが必要であることから、ゼリー強度を２．９ｋＮ／ｍ ２以上とする。しかし、この発明のゼリー飲料は、無菌充填され容器に密封され、使用に際しては、注出口から、又はストロー等を用いて、注出又は吸引される。このため、この発明のゼリー飲料は、過度の力を必要とすることなく注出又は吸引できる程度の流動性を有することが必要となり、この観点からゼリー強度を２０ｋＮ／ｍ ２以下とする。また、このゼリー強度範囲は、摂食・嚥下困難者の栄養補給としても好ましい固さの範囲である。さらに、既存の無菌充填システムでの充填を可能にするために、ゼリー飲料の凝固点を２５℃〜４５℃の範囲とする。これは、凝固点が２５℃よりも低いと、常温では凝固しないことから、充填後の冷却装置が必要となり製造効率及び製造コストの面で不利となるからである。また、凝固点が４５℃よりも高いと、製品を高温域に保持する時間を短くできるという無菌充填システムの利点を生かすことができず、高温で保持される時間が長くなって製品品質への影響が懸念されるからである。これに加え、４５℃よりも高い充填温度とすると、特に紙容器へ充填する場合に、容器のシール強度が低下し輸送時の漏れやシール部からの微生物汚染の可能性が増大するからである。 Hereinafter, the jelly drink according to the present invention will be described in detail. As described above, the jelly beverage of the present invention is drunk mainly for nutritional supplementation and has physical properties suitable for aseptic filling. Specifically, the total solid content is 20% by mass or more, the jelly strength is in the range of 2.9 to 20 kN / m 2 , and the freezing point is a temperature range that can be aseptically filled in a liquid range of 25 ° C. to 45 ° C. It is. Here, the reason why the total solid content is 20% by mass or more is that the jelly beverage of the present invention is ingested mainly for nutritional supplementation, so that it is necessary to be able to achieve sufficient nutritional supplementation with a relatively small amount of ingestion. Because it becomes. Preferably, the total solid content is 30% by mass or more. In addition, the jelly beverage of the present invention is premised to be distributed at room temperature, and it is necessary to maintain a gel-like structure even when used for drinking after storage / distribution. Is 2.9 kN / m 2 or more. However, the jelly beverage of the present invention is aseptically filled and sealed in a container, and in use, is poured out or sucked from a spout or using a straw or the like. For this reason, it is necessary for the jelly drink of this invention to have the fluidity | liquidity of the grade which can be poured out or attracted | sucked without requiring excessive force, From this viewpoint, jelly intensity | strength shall be 20 kN / m < 2 > or less. Moreover, this jelly strength range is a range of firmness that is preferable as a nutritional supplement for those who have difficulty eating or swallowing. Furthermore, in order to enable filling with an existing aseptic filling system, the freezing point of the jelly beverage is set in the range of 25 ° C to 45 ° C. This is because if the freezing point is lower than 25 ° C., it does not solidify at room temperature, so a cooling device after filling is required, which is disadvantageous in terms of manufacturing efficiency and manufacturing cost. In addition, if the freezing point is higher than 45 ° C, the advantage of the aseptic filling system that the time for keeping the product in the high temperature range can be shortened, and the time for keeping at the high temperature becomes longer, which affects the product quality. This is because of concern. In addition to this, when the filling temperature is higher than 45 ° C., particularly when filling a paper container, the sealing strength of the container is lowered, and the possibility of leakage during transportation and microbial contamination from the sealing part increases. .
このような物性を得るために、この発明のゼリー飲料は次の（１）〜（３）の成分を含む。
（１）寒天
（２）タラガム、ジェランガム、カラギナン及びキサンタンガムからなる糊料
（３）デキストリン
In order to obtain such physical properties, the jelly beverage of the present invention includes the following components (1) to (3).
(1) Agar (2) Paste made of tara gum, gellan gum, carrageenan and xanthan gum (3) Dextrin
上述したように、従来の固形分が比較的低いゼリー飲料の中には、無菌充填可能な凝固点を有するものがあった。しかし、これらのゼリー飲料の全固形分を増やすと、凝固点が上昇し、やがて無菌充填に適さない温度にまで達する。発明者らは、種々のゼリー溶液の凝固点に与える糖度の影響につき実験を行い、図１に示すグラフを得た。糊料として、Ａはキサンタンガム（ＣＰケルコ社製）とローカストビーンガム（ＣＰケルコ社製）の混合物を１質量％用い、Ｂはカラギナン（伊那食品工業株式会社製）とローカストビーンガム（ＣＰケルコ社製）の混合物を１質量％用い、Ｃはジェランガム（ＣＰケルコ社製）を０．４質量％用いた。そして、糖としてショ糖を用い、ゼリー溶液に加えたショ糖の糖度が０％、１０％、２０％、３０％、４０％、５０％の点における凝固点を測定した。図１から明らかなように、糖度が上昇するほどゼリー溶液の凝固点は上昇し、特に糖度が３０％を超えると凝固点が急上昇することが分かった。発明者らは、凝固点に与える糖度の影響が比較的少ない糊料につき鋭意研究を重ね、寒天を用いれば凝固点に与える糖度の影響が少ないとの知見を得た。寒天（伊那食品工業株式会社製）を１質量％用いた実験結果をＤとして図１に示す。このように、寒天を用いた場合には、糖度が５０％になっても凝固点が４０℃以下であり、依然として無菌充填が可能である。 As described above, some conventional jelly beverages having a relatively low solid content have a freezing point at which aseptic filling is possible. However, increasing the total solid content of these jelly beverages increases the freezing point and eventually reaches a temperature that is not suitable for aseptic filling. The inventors conducted experiments on the influence of sugar content on the freezing point of various jelly solutions, and obtained the graph shown in FIG. As paste, A uses 1% by mass of a mixture of xanthan gum (CP Kelco) and locust bean gum (CP Kelco), and B is carrageenan (Ina Food Industry Co., Ltd.) and locust bean gum (CP Kelco). 1% by mass, and C used 0.4% by mass of gellan gum (CP Kelco). Then, sucrose was used as the sugar, and the freezing point was measured when the sugar content of the sucrose added to the jelly solution was 0%, 10%, 20%, 30%, 40%, and 50%. As is clear from FIG. 1, it was found that the freezing point of the jelly solution increased as the sugar content increased, and that the freezing point increased rapidly when the sugar content exceeded 30%. The inventors have conducted intensive research on pastes that have a relatively low influence of sugar content on the freezing point, and have found that if agar is used, the influence of sugar content on the freezing point is small. The experimental result using 1 mass% of agar (made by Ina Food Industry Co., Ltd.) is shown in FIG. As described above, when agar is used, the freezing point is 40 ° C. or lower even when the sugar content reaches 50%, and aseptic filling is still possible.
しかし、寒天のみを糊料としたゼリー飲料は離水を生じやすく、賞味期限の長い製品には不適当である上、かかる離水は摂食・嚥下困難者が飲用する際の誤嚥の原因ともなり得ることから最小限に抑える必要がある。また、寒天のみを糊料としたゼリー飲料は凝集性が低く、口腔内で砕けやすく、摂食・嚥下困難者のための栄養補給食には不向きである。そこで、発明者らは、寒天を糊料としたゼリー飲料の離水を抑制する手段につき更に研究を重ねた。その結果、表１に示すように、糖度を上げることが有効であり、特にデキストリンを加えることが有効であることを見出した。ショ糖等の比較的甘味度の高い糖類のみを用いてゼリー飲料の離水を有効に抑制できる程度まで糖度を上げると、製品の甘味度も高くなりすぎ、飲用には適しない味となるが、デキストリンを用いて糖度を上げれば、甘味度の顕著な上昇を伴うことがないので、製品の風味を損なうことが無い。なお、表1中の値は、ゼリー溶液を１０℃で一昼夜冷却し、これを４０ｇ採取し、目開き４．７５ｍｍの金属網に通した後３０分間に捕集される水の質量（離水量）を表している。 However, jelly beverages that use only agar as a paste are prone to water separation and are not suitable for products with a long shelf life, and such water separation can also cause aspiration when people who have difficulty eating or swallowing. There is a need to minimize from getting. In addition, jelly beverages that use only agar as a paste have low agglomeration properties and are easily broken in the oral cavity, making them unsuitable for nutritional supplements for those who have difficulty eating or swallowing. Therefore, the inventors have further researched on means for suppressing water separation of a jelly beverage using agar as a paste. As a result, as shown in Table 1, it was found that increasing the sugar content is effective, and in particular, adding dextrin is effective. Increasing the sugar level to such an extent that the water separation of the jelly beverage can be effectively suppressed using only saccharides with a relatively high degree of sweetness such as sucrose, the sweetness level of the product becomes too high and the taste is not suitable for drinking. If the sugar content is increased by using dextrin, there is no significant increase in sweetness, so that the flavor of the product is not impaired. The values in Table 1 are the mass of water collected in 30 minutes after cooling the jelly solution at 10 ° C. for a whole day and collecting 40 g of the jelly solution through a metal net with a mesh opening of 4.75 mm. ).
さらに、発明者らは、タラガム、ジェランガム、カラギナン及びキサンタンガムからなる糊料を加えることにより、一層離水が抑制できることを見出した。このように寒天と糊料を組み合わせると離水が抑制できるのは、これらの糊料分子が、ゲル中の寒天分子が作る三次元網目構造に絡み合い、結合水の比率を上げ、保水効果を高めるからである。また、寒天による凝固点の上昇抑制効果を維持する観点からは、糊料の合計と寒天の質量比は、糊料を１として寒天が０．２以上であることが必要である。図１に、質量比で、糊料１に対して寒天を０．７２を混合したものを１質量％用いたゼリー飲料の凝固点の変化をＥとして示す。このように、上記の糊料と寒天を組み合わせて用いても、凝固点の上昇を有効に抑制できることが分かる。 Furthermore, the inventors have found that water separation can be further suppressed by adding a paste composed of tara gum, gellan gum, carrageenan and xanthan gum . The combination of agar and glue can suppress water separation because these glue molecules are entangled with the three-dimensional network structure created by the agar molecules in the gel, increasing the ratio of bound water and enhancing the water retention effect. It is. Further, from the viewpoint of maintaining the effect of suppressing the increase in the freezing point by agar, the mass ratio of the total amount of glue and the agar needs to be 0.2 or more with the glue as 1. In FIG. 1, the change of the freezing point of the jelly drink which used 1 mass% what mixed 0.72 agar with the paste 1 is shown as E by mass ratio. Thus, it can be seen that even when the above paste and agar are used in combination, an increase in the freezing point can be effectively suppressed.
ゼリー飲料の凝集性が低すぎると、口腔内で容易に砕けるため嚥下が困難となり、反対に、凝集性が高すぎると、喉を通過するときの変形が小さいため飲み込みが困難となる。また、ゼリー飲料の付着性が高すぎると口腔粘膜や喉に付着し、やはり飲み込みが困難となり、付着性が低すぎると、ゼリー飲料が喉を通過する速度が速すぎ、嚥下反射により咽頭蓋が気管を完全に塞ぐ前にゼリー飲料が咽頭に達するため、誤嚥を招くおそれがある。この発明では、寒天、糊料及びデキストリンを併用することにより、ゼリー飲料の凝集性及び付着性を適正化し、摂食・嚥下困難者のための栄養補給食として好ましい食感を得ることも可能としている。好ましい凝集性は０．４〜０．８の範囲であり、好ましい付着性は２０〜１０００Ｊ／ｍ３の範囲であり、より好ましくは５０〜３００Ｊ／ｍ３の範囲であり、このような凝集性及び付着性とすることで、口腔内でも保形性を維持し、かつ口腔粘膜等への付着を防止できるので、摂食・嚥下困難者でも誤嚥等のトラブルを起こすことなく、栄養補給が可能となる。 If the cohesiveness of the jelly drink is too low, swallowing is difficult because it is easily broken in the oral cavity. On the other hand, if the cohesiveness is too high, swallowing is difficult because the deformation when passing through the throat is small. Also, if the jelly drink is too sticky, it will stick to the oral mucosa and throat, making it difficult to swallow.If the stickiness is too low, the jelly drink will pass through the throat too quickly and the swallowing reflex will The jelly drink reaches the pharynx before completely closing the trachea, which can lead to aspiration. In this invention, by using agar, paste and dextrin together, it is possible to optimize the cohesiveness and adhesion of jelly drinks and obtain a favorable texture as a nutritional supplement for those who have difficulty eating and swallowing Yes. Preferable cohesiveness is in the range of 0.4 to 0.8, and preferable adhesion is in the range of 20 to 1000 J / m 3 , more preferably in the range of 50 to 300 J / m 3 . By making it adherent, it can maintain shape retention even in the oral cavity and prevent adhesion to the oral mucosa, etc., so that nutritional supplementation can be performed without causing trouble such as aspiration even for those who have difficulty eating or swallowing It becomes possible.
この発明に用いる寒天は、紅藻類のテングサ科やオゴノリ科の海藻を熱水抽出してろ過し、その凝固成分である多糖類（アガロース及びアガロペクチン）を脱水乾燥したものであり、特に好適な寒天は、凝固点の低いことが知られている、テングサ科を原料とする寒天である。また、ゼリー飲料に対する寒天及び糊料の添加割合は、要求されるゼリー強度、食感、許容される離水量等に基づき適宜定めることができるが、少なくとも０．１５質量％を含むことが好ましく、少なくとも０．２５質量％を含むことがさらに好ましい。 The agar used in the present invention is obtained by extracting hot algae of the red algae, Proteusaceae and Ogonoriaceae with hot water and filtering, and dehydrating and drying the polysaccharides (agarose and agaropectin), which are coagulation components. Is an agar made from the primrose family, which is known to have a low freezing point. Further, the ratio of the agar and the paste added to the jelly beverage can be appropriately determined based on the required jelly strength, texture, allowable water separation amount, etc., but preferably contains at least 0.15% by mass, More preferably, it contains at least 0.25% by mass.
この発明に用いるデキストリンは、ＤＥが６〜３５の範囲にあることが好ましい。これは、ＤＥが６未満の場合には、寒天を含む糊料分子が網目構造を形成し難くなり、ゼリー溶液の凝固が阻害されるおそれがあるからであり、ＤＥが３５超の場合には、甘味度が高くなりすぎ、食味の点から栄養補給目的としての飲料に適さなくなるからである。離水抑制作用の確保と食味改善の観点からは、デキストリンの添加量を、糖質とデキストリンの質量比で、糖質を１としてデキストリンが０．２以上となるようにすることが好ましい。また、栄養補給飲料に適した食味とする観点からは、甘味度をショ糖換算で５〜４０％の範囲内とすることが好ましく、５〜２０％の範囲内とすることがさらに好ましい。 The dextrin used in the present invention preferably has a DE in the range of 6 to 35. This is because when the DE is less than 6, the paste molecules containing agar are unlikely to form a network structure, and the coagulation of the jelly solution may be inhibited. When the DE is more than 35, This is because the sweetness level becomes too high, and it is not suitable for beverages for nutritional purposes in terms of taste. From the viewpoint of ensuring water separation inhibition and improving the taste, it is preferable that the amount of dextrin added is such that the dextrin content is 0.2 or more, with the saccharide being 1 and the mass ratio of saccharide to dextrin. Moreover, from the viewpoint of obtaining a taste suitable for a nutritional supplement drink, the sweetness is preferably in the range of 5 to 40% in terms of sucrose, and more preferably in the range of 5 to 20%.
さらに、通常、ゼリー飲料は一回当たりの標準的な摂取量が５０〜２００ｇ程度であり、この量で十分なエネルギーを補給できることが好ましいことから、１ｇ当たりの熱量を３．５ｋＪ以上とすることが好ましい。 Furthermore, since the standard intake per jelly drink is usually about 50 to 200 g, and it is preferable that sufficient energy can be replenished with this amount, the amount of heat per gram should be 3.5 kJ or more. Is preferred.
アミノ酸は、筋力向上、持久力向上、疲労回復等の効果があることから運動時に補給すべき栄養素として注目を集めている。また、身体の機能調節効果や体脂肪燃焼効果もあることから健康・美容用途においても注目を集めている。アミノ酸には２０種類が存在し、いずれも食事から摂取は可能であるが、これらを一回の食事でバランスよく摂取することは困難である。近年では、これらをバランスよく補うことのできる飲料の開発が進んでいる。しかし、通常の飲料にアミノ酸を高濃度で含有させた場合には、アミノ酸が沈殿したり、アミノ酸は苦味が強いことから食味が悪化したりする場合がある。アミノ酸の沈殿が生じると、保存中にケーキングを生じて再分散性を失う場合が多く、ケーキングしたアミノ酸は、飲用者に一層強く苦味を感じさせるという問題がある。これに対し、ゼリー飲料にアミノ酸を含有させれば、ゼリー飲料の粘度によりアミノ酸が沈殿し難くなる上、アミノ酸の表面をゼリー状の飲料がコーティングし、アミノ酸の持つ苦味、えぐ味などの好ましくない特性がマスキングされ、食味が改善される。バランスよくアミノ酸を摂取する観点からは、必須アミノ酸を含むことが好ましく、特にイソロイシン、ロイシン及びバリンの３種の分岐鎖アミノ酸を含むことが好ましい。これら３種の分岐鎖アミノ酸粒子としては、一般的に発酵法で製造されている粒子から、粒度が１〜２００μｍに調整されているものが好ましい。分岐鎖アミノ酸粒子の粒度が２００μｍを越えると、飲用時に異物感が残り、１μｍ未満では苦味が強くなり、いずれの場合も飲用に適さなくなるからである。より好ましい粒度の範囲は５〜１２０μｍである。さらに、栄養摂取の観点から、ゼリー飲料がアミノ酸を０．５質量％以上含むことが好ましい。 Amino acids are attracting attention as nutrients to be replenished during exercise because of their effects of improving muscle strength, endurance, and recovery from fatigue. In addition, it has attracted attention in health and beauty applications due to its effects on body function regulation and body fat burning. There are 20 types of amino acids, all of which can be taken from a meal, but it is difficult to take them in a balanced manner in a single meal. In recent years, the development of beverages that can compensate for these problems has been progressing. However, when an amino acid is contained at a high concentration in a normal beverage, the amino acid may precipitate or the taste may deteriorate due to the strong bitterness of the amino acid. When precipitation of amino acids occurs, it often causes caking during storage and loses redispersibility, and there is a problem that the amino acid thus caked makes the drinker feel a bitter taste more strongly. On the other hand, if an amino acid is contained in a jelly beverage, the amino acid is difficult to precipitate due to the viscosity of the jelly beverage, and the jelly-like beverage is coated on the surface of the amino acid, which is not preferable such as the bitterness or pungent taste of the amino acid. The characteristics are masked and the taste is improved. From the viewpoint of taking amino acids in a balanced manner, it is preferable to include essential amino acids, and it is particularly preferable to include three types of branched chain amino acids, isoleucine, leucine and valine. As these three kinds of branched-chain amino acid particles, particles whose particle size is adjusted to 1 to 200 μm from particles generally produced by a fermentation method are preferable. This is because when the particle size of the branched chain amino acid particle exceeds 200 μm, a foreign body sensation is left at the time of drinking, and when it is less than 1 μm, the bitterness becomes strong, and in any case, it is not suitable for drinking. A more preferable range of particle size is 5 to 120 μm. Furthermore, it is preferable that a jelly drink contains 0.5 mass% or more of amino acids from a viewpoint of nutrition intake.
なお、この発明のゼリー飲料は、必要に応じて従来のゼリー飲料と同様に、ブドウ糖、果糖、ショ糖等の甘味料、クエン酸、リンゴ酸、乳酸、酒石酸等の有機酸、ビタミン類、ミネラル類、乳製品、果汁、果肉、野菜、卵、香料、着色料等を適宜に添加することができる。 In addition, the jelly beverage of the present invention, if necessary, is similar to conventional jelly beverages, sweeteners such as glucose, fructose, sucrose, organic acids such as citric acid, malic acid, lactic acid, tartaric acid, vitamins, minerals Dairy, dairy products, fruit juice, pulp, vegetables, eggs, fragrances, coloring agents, and the like can be added as appropriate.
次に、この発明のゼリー飲料の代表的な製造方法を説明するが、この製造方法は限定的なものではなく、他の製造方法によってもこの発明のゼリー飲料を製造できることは言うまでもない。 Next, although the typical manufacturing method of the jelly drink of this invention is demonstrated, this manufacturing method is not restrictive, and it cannot be overemphasized that the jelly drink of this invention can be manufactured also by another manufacturing method.
図２は、この製造方法の流れ図である。まず、寒天及び糊料を、十分な量、好ましくは寒天及び糊料の質量の２０倍以上の量の冷水中に分散させる。これとは別に、デキストリン、糖類、アミノ酸等の他の原料を十分な量の冷水中に分散・溶解させる。この液に、先に調製した寒天及び糊料の分散液を、背圧をかけない状態（均質圧力が零の状態）の均質機を通して添加し、混合して原料液を得る。この原料液をプレート式殺菌機により６０℃程度にまで一次加熱する。添加する材料によっては、この温度で一定時間保持して、熱安定性を高める。また、必要に応じて、この温度にて、例えば１３ｋＰａ程度の負圧で脱気を行い風味の改善を行う。次いで、製品に含まれる成分及びｐＨ等に従って法律で定められる殺菌温度以上の温度に二次加熱を行って原料液の殺菌を行う。この際、分散していた寒天及び糊料が溶解され、ゼリー溶液となる。これをプレート式殺菌機の冷却セクションに送液し、ゼリー溶液の凝固点より高い温度で、かつ充填に適した温度にまで冷却を行う。冷却されたゼリー溶液は、必要に応じて貯蔵タンクに一時的に貯められた後、充填機へと送られる。これとは別に、充填機には、ＰＥＴボトル、ブランクカートン、ペーパーロール等が供給され、充填機内で過酸化水素等を用いて殺菌される。容器は必要に応じて最終成型を行い、充填可能な状態とされる。この容器に、凝固点よりも高い温度に保持された所定量のゼリー溶液を無菌的に充填し、充填機内で容器の密閉を行った後、ゼリー溶液の充填された容器が充填機から排出される。これを室温下で自然放冷させ、又は冷水等を用いて強制冷却させて、内容液を凝固点以下に冷却すると、容器内でゼリー溶液がゲル化し、ゼリー飲料となる。 FIG. 2 is a flowchart of this manufacturing method. First, agar and paste are dispersed in a sufficient amount of cold water, preferably 20 times or more the mass of agar and paste. Apart from this, other raw materials such as dextrin, saccharides and amino acids are dispersed and dissolved in a sufficient amount of cold water. To this liquid, the previously prepared dispersion of agar and paste is added through a homogenizer in which no back pressure is applied (homogeneous pressure is zero) and mixed to obtain a raw material liquid. This raw material liquid is primarily heated to about 60 ° C. by a plate type sterilizer. Depending on the material to be added, this temperature is maintained for a certain period of time to enhance thermal stability. Further, if necessary, the flavor is improved by deaeration at a negative pressure of, for example, about 13 kPa at this temperature. Next, the raw material liquid is sterilized by performing secondary heating to a temperature equal to or higher than the sterilization temperature determined by law according to the components and pH contained in the product. At this time, the dispersed agar and paste are dissolved into a jelly solution. This is sent to the cooling section of the plate type sterilizer, and cooled to a temperature higher than the freezing point of the jelly solution and suitable for filling. The cooled jelly solution is temporarily stored in a storage tank as necessary, and then sent to a filling machine. Separately, PET bottles, blank cartons, paper rolls, and the like are supplied to the filling machine and sterilized using hydrogen peroxide or the like in the filling machine. The container is subjected to final molding as necessary to be in a state where it can be filled. The container is aseptically filled with a predetermined amount of jelly solution maintained at a temperature higher than the freezing point, and after the container is sealed in the filling machine, the container filled with the jelly solution is discharged from the filling machine. . When this is allowed to cool naturally at room temperature or forcedly cooled with cold water or the like and the content liquid is cooled below the freezing point, the jelly solution gels in the container and becomes a jelly beverage.
なお、上述したところは、この発明の実施形態の一部を示したにすぎず、この発明の趣旨を逸脱しない限り、これらの構成を相互に組み合わせたり、種々の変更を加えたりすることができる。 Note that the above description shows only a part of the embodiment of the present invention, and these configurations can be combined with each other or various modifications can be made without departing from the gist of the present invention. .
次に、この発明に従うゼリー飲料を試作し、性能評価を行ったので、以下に説明する。 Next, a jelly drink according to the present invention was prototyped and performance evaluation was performed, which will be described below.
（実験１）
下記の配合に従って、実施例１〜４のゼリー飲料を調製した。
実施例１：タラガム、ジェランガム、カラギナン、キサンタンガムからなる糊料（伊那食品工業株式会社製）を０．５８質量％、寒天（伊那食品工業株式会社製）を０．４２質量％、デキストリン（ＤＥ１６〜１９、松谷化学工業株式会社製）を２０質量％、水を残部。
実施例２：実施例１に用いたものと同じ糊料を０．５８質量％、実施例１に用いたものと同じ寒天を０．４２質量％、実施例１に用いたものと同じデキストリン（ＤＥ１６〜１９）を３０質量％、水を残部。
実施例３：実施例１に用いたものと同じ糊料を０．５８質量％、実施例１に用いたものと同じ寒天を０．４２質量％、デキストリン（ＤＥ７〜９、松谷化学工業株式会社製）を２０質量％、水を残部。
実施例４：実施例１に用いたものと同じ糊料を０．５８質量％、実施例１に用いたものと同じ寒天を０．４２質量％、実施例３に用いたものと同じデキストリン（ＤＥ７〜９）を３０質量％、水を残部。
(Experiment 1)
According to the following mixing | blending, the jelly drink of Examples 1-4 was prepared.
Example 1: 0.58 mass% of paste (made by Ina Food Industry Co., Ltd.) consisting of tara gum, gellan gum, carrageenan, xanthan gum, 0.42 mass% of agar (made by Ina Food Industry Co., Ltd.), dextrin (DE16- 19, Matsutani Chemical Industry Co., Ltd.) 20% by mass, water remaining.
Example 2: 0.58% by mass of the same paste as used in Example 1, 0.42% by mass of the same agar as used in Example 1, and the same dextrin as used in Example 1 DE 16-19) 30% by weight, water remaining.
Example 3: 0.58% by mass of the same paste as used in Example 1, 0.42% by mass of the same agar as used in Example 1, dextrin (DE7-9, Matsutani Chemical Industry Co., Ltd.) 20% by mass, water remaining.
Example 4: 0.58% by mass of the same paste as used in Example 1, 0.42% by mass of the same agar as used in Example 1, and the same dextrin as used in Example 3 DE7-9) 30% by weight, water remaining.
比較のため、下記の配合に従って比較例１のゼリー飲料を調製した。
比較例１：実施例１〜４に用いたものと同じ糊料を０．５８質量％、実施例１〜４に用いたものと同じ寒天を０．４２質量％、水を残部。
For comparison, a jelly beverage of Comparative Example 1 was prepared according to the following formulation.
Comparative Example 1: 0.58% by mass of the same paste as that used in Examples 1 to 4, 0.42% by mass of the same agar as used in Examples 1 to 4, and the balance of water.
上記各供試ゼリー飲料のゼリー強度、凝固点及び離水量を、前述した方法で測定した。その測定結果を表２に示す。 The jelly strength, freezing point, and water separation amount of each test jelly beverage were measured by the methods described above. The measurement results are shown in Table 2.
表２に示す測定結果から明らかなように、実施例１〜４のゼリー飲料は、比較例１のゼリー飲料と比べて、ゼリー強度及び凝固点に与える変化が少なく、これらを好適な範囲内に維持しながら、大幅に離水量を低減することが分かる。 As is clear from the measurement results shown in Table 2, the jelly beverages of Examples 1 to 4 have less changes in jelly strength and freezing point than the jelly beverage of Comparative Example 1, and these are maintained within a suitable range. However, it turns out that the amount of water separation is reduced significantly.
（実験２）
下記の配合に従って比較例２〜５のゼリー飲料を調製した。
比較例２：実施例１に用いたものと同じ寒天を１．０質量％、実施例１に用いたものと同じデキストリン（ＤＥ１６〜１９）を２０質量％、水を残部。
比較例３：実施例１に用いたものと同じ寒天を１．０質量％、実施例３に用いたものと同じデキストリン（ＤＥ７〜９）を２０質量％、水を残部。
比較例４：キサンタンガム（ＣＰケルコ社製）及びローカストビーンガム（ＣＰケルコ社製）からなる糊料を１．０質量％、実施例１に用いたものと同じデキストリン（ＤＥ１６〜１９）を２０質量％、水を残部。
比較例５：比較例４に用いたものと同じ糊料を１．０質量％、実施例３に用いたものと同じデキストリン（ＤＥ７〜９）を２０質量％、水を残部。
(Experiment 2)
The jelly drinks of Comparative Examples 2 to 5 were prepared according to the following formulation.
Comparative Example 2: 1.0% by mass of the same agar as used in Example 1, 20% by mass of the same dextrin (DE16 to 19) as used in Example 1, and the balance remaining.
Comparative Example 3: 1.0% by mass of the same agar as used in Example 1, 20% by mass of the same dextrin (DE7-9) as used in Example 3, and the balance of water.
Comparative Example 4: 1.0% by mass of a paste consisting of xanthan gum (manufactured by CP Kelco) and locust bean gum (manufactured by CP Kelco), 20% by mass of the same dextrin (DE16-19) used in Example 1 %, Water remaining.
Comparative Example 5: 1.0% by mass of the same paste as that used in Comparative Example 4, 20% by mass of the same dextrin (DE7-9) as used in Example 3, and the balance of water.
比較例２〜５のゼリー飲料のゼリー強度及び凝固点を、前述した方法で測定した。その測定結果を表２に示す。 The jelly strength and freezing point of the jelly drinks of Comparative Examples 2 to 5 were measured by the methods described above. The measurement results are shown in Table 2.
これらの比較例２〜５のゼリー飲料とデキストリンの添加割合が等しい実施例１及び３のゼリー飲料を対比すると、実施例１及び３のゼリー飲料は、比較例２及び３に比べて、凝固点を同等の低いレベルに維持しながらゼリー強度が大幅に改善されていることが分かる。また、実施例１及び３のゼリー飲料は、比較例４及び５のゼリー飲料と比べて、ゼリー強度が大幅に改善された上、凝固点に与える影響が極めて少ないことが分かる。 When the jelly beverages of Examples 1 and 3 having the same ratio of addition of dextrin and the jelly beverages of Comparative Examples 2 to 5 are compared, the jelly beverages of Examples 1 and 3 have a freezing point as compared with Comparative Examples 2 and 3. It can be seen that the jelly strength is greatly improved while maintaining the same low level. In addition, it can be seen that the jelly beverages of Examples 1 and 3 have significantly improved jelly strength as compared with the jelly beverages of Comparative Examples 4 and 5, and have very little influence on the freezing point.
（実験３）
下記の配合に従って実施例５及び比較例６のゼリー飲料を調製した。
実施例５：タラガム、ジェランガム、カラギナン、キサンタンガムからなる糊料（伊那食品工業株式会社製）を０．１８質量％、寒天（伊那食品工業株式会社製）を０．１３質量％、デキストリン（ＤＥ１６〜１９、松谷化学工業株式会社製）を１２．５質量％、イソロイシン、ロイシン及びバリンを含むアミノ酸（味の素株式会社製）を０．８３質量％、糖類を６．８質量％、りんご果汁（４倍濃縮果汁を還元したもの）を１０質量％、水を残部。
比較例６：実施例５に用いたものと同じ糊料を０．１８質量％、実施例５に用いたものと同じ寒天を０．１３質量％、実施例５に用いたものと同じアミノ酸を０．８３質量％、実施例５に用いたものと同じ糖類を６．８質量％、実施例５に用いたものと同じりんご果汁を１０質量％、水を残部。
(Experiment 3)
According to the following mixing | blending, the jelly drink of Example 5 and Comparative Example 6 was prepared.
Example 5: 0.18% by mass of paste (made by Ina Food Industry Co., Ltd.) made of tara gum, gellan gum, carrageenan, xanthan gum, 0.13% by mass of agar (made by Ina Food Industry Co., Ltd.), dextrin (DE16- 19, Matsutani Chemical Co., Ltd.) 12.5% by mass, amino acid containing isoleucine, leucine and valine (Ajinomoto Co., Ltd.) 0.83% by mass, sugar 6.8% by mass, apple juice (4 times) 10% by mass of the concentrated fruit juice) and the remaining water.
Comparative Example 6: 0.18% by mass of the same paste as used in Example 5, 0.13% by mass of the same agar as used in Example 5, and the same amino acid as used in Example 5 0.83% by mass, 6.8% by mass of the same saccharide as used in Example 5, 10% by mass of the same apple juice as that used in Example 5, and the balance of water.
実施例５及び比較例６のゼリー飲料のゼリー強度及び離水量を、前述した方法で測定した。その測定結果を表３に示す。 The jelly strength and water separation amount of the jelly drinks of Example 5 and Comparative Example 6 were measured by the methods described above. The measurement results are shown in Table 3.
表３に示す測定結果から明らかなように、実施例５のゼリー飲料は、比較例６のゼリー飲料に比べて、ゼリー強度は同等の好適なレベルに維持しながら、離水量を６０％程度にまで低減できることが分かる。 As is apparent from the measurement results shown in Table 3, the jelly beverage of Example 5 has a water separation amount of about 60% while maintaining the jelly strength at a suitable level equivalent to that of the jelly beverage of Comparative Example 6. It turns out that it can reduce to.
（実験４）
実施例５のゼリー飲料を、１００ｍｌの紙容器に３８℃の充填温度で無菌充填し、室温２５℃で保存し、製造直後、貯蔵１、２、３、４及び６ヶ月後におけるゼリー強度及び離水量を、前述した方法で測定した。その測定結果を表４に示す。
(Experiment 4)
The jelly beverage of Example 5 was aseptically filled into a 100 ml paper container at a filling temperature of 38 ° C., stored at room temperature of 25 ° C., and immediately after production, jelly strength and release after 1, 2, 3, 4 and 6 months of storage. The amount of water was measured by the method described above. The measurement results are shown in Table 4.
表４に示す測定結果から明らかなように、実施例５のゼリー飲料は、６ヶ月間という長期にわたり常温保存を行っても、ゼリー強度及び離水量に顕著な変化はなく、安定した物性を保っていることが分かる。 As is apparent from the measurement results shown in Table 4, the jelly beverage of Example 5 maintains stable physical properties without significant changes in jelly strength and water separation even when stored at room temperature for a long period of 6 months. I understand that
（実験５）
下記の配合に従って実施例６、並びに比較例７及び８のゼリー飲料を調製した。
実施例６：タラガム、ジェランガム、カラギナン、キサンタンガムからなる糊料（伊那食品工業株式会社製）を０．２５質量％、寒天（伊那食品工業株式会社製）を０．１８質量％、デキストリン（ＤＥ１６〜１９、松谷化学工業株式会社製）を２３質量％、水を残部。
比較例７：実施例６に用いたものと同じ寒天を０．４質量％、水を残部。
比較例８：実施例６に用いたものと同じ寒天を０．４質量％、実施例６に用いたものと同じデキストリンを２３質量％、水を残部。
(Experiment 5)
According to the following mixing | blending, the jelly drink of Example 6 and Comparative Examples 7 and 8 was prepared.
Example 6: 0.25% by mass of paste (made by Ina Food Industry Co., Ltd.) made of tara gum, gellan gum, carrageenan, xanthan gum, 0.18% by mass of agar (made by Ina Food Industry Co., Ltd.), dextrin (DE16- 19, Matsutani Chemical Industry Co., Ltd.) 23% by mass, water remaining.
Comparative Example 7: 0.4% by mass of the same agar used in Example 6 and the balance of water.
Comparative Example 8: 0.4% by mass of the same agar as used in Example 6, 23% by mass of dextrin same as that used in Example 6, and remaining water.
上記各供試ゼリー飲料のゼリー強度、付着性及び凝集性を測定した。ゼリー強度は前述した方法で測定し、付着性及び凝集性は、２０℃の製品に対し、テクスチャーアナライザー（Stable Micro systems社製）を用いて測定した。その測定結果を表５に示す。 The jelly strength, adhesion and cohesiveness of each of the above test jelly beverages were measured. The jelly strength was measured by the method described above, and the adhesion and cohesion were measured using a texture analyzer (manufactured by Stable Micro systems) for a product at 20 ° C. The measurement results are shown in Table 5.
表５に示す結果から、比較例７は付着性及び凝集性が低すぎ誤嚥を招くおそれがあるが、デキストリンを添加することにより、比較例８のように付着性及び凝集性が改善されることが分かる。さらに、糊料を加えることで、実施例６のようにゼリー強度、付着性及び凝集性が向上し、摂食・嚥下困難者用の飲料として好適な範囲となることが分かる。 From the results shown in Table 5, Comparative Example 7 is too low in adhesion and cohesion and may cause aspiration, but the addition of dextrin improves the adhesion and cohesion as in Comparative Example 8. I understand that. Furthermore, it can be seen that by adding the paste, the jelly strength, adhesion and cohesiveness are improved as in Example 6, and the range is suitable as a beverage for those who have difficulty eating or swallowing.
以上の説明から明らかなように、この発明によって、凝固点が無菌充填可能な程度に低く、かつ常温流通時の離水の発生を抑制したゼリー飲料を提供することが可能となった。また、摂食・嚥下困難者用の栄養補給食として必要な凝集性及び付着性を有するゼリー飲料を提供することが可能となった。 As is apparent from the above description, the present invention has made it possible to provide a jelly beverage that has a freezing point that is low enough to be aseptically filled and that suppresses the occurrence of water separation during circulation at room temperature. In addition, it has become possible to provide a jelly beverage having cohesiveness and adhesion necessary as a nutritional supplement for those who have difficulty eating or swallowing.
Claims (6)
（２）タラガム、ジェランガム、カラギナン及びキサンタンガムからなる糊料と、
（３）デキストリンと
を含み、
前記糊料の合計と前記寒天の質量比は、糊料を１として寒天が０．２以上であり、
全固形分が２０質量％以上であり、ゼリー強度が２．９〜２０ｋＮ／ｍ ２の範囲にあり、凝固点が２５℃〜４５℃の範囲にあることを特徴とするゼリー飲料。 (1) Agar,
(2) a paste comprising tara gum, gellan gum, carrageenan and xanthan gum ;
(3) including dextrin,
The mass ratio of the total amount of the paste and the agar is such that the paste is 1 and the agar is 0.2 or more.
A jelly beverage having a total solid content of 20% by mass or more, a jelly strength in a range of 2.9 to 20 kN / m 2 , and a freezing point in a range of 25 ° C to 45 ° C.
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| JP4933479B2 (en) * | 2008-04-28 | 2012-05-16 | 大東乳業株式会社 | Method for producing carbon dioxide containing soft jelly beverage in sealed container |
| JP5318625B2 (en) * | 2009-03-27 | 2013-10-16 | 三栄源エフ・エフ・アイ株式会社 | Semi-solidifying agent for enteral nutrition for gastrostomy patients |
| JP2011229501A (en) * | 2010-04-30 | 2011-11-17 | Meiji Co Ltd | Jelly-like food |
| JP5329488B2 (en) * | 2010-07-27 | 2013-10-30 | 森永製菓株式会社 | Jelly drink and method for producing the same |
| JP5925429B2 (en) * | 2011-04-15 | 2016-05-25 | 森永製菓株式会社 | Jelly drink in a container |
| JP5927914B2 (en) * | 2012-01-10 | 2016-06-01 | 味の素株式会社 | Gel composition |
| JP2014093978A (en) * | 2012-11-09 | 2014-05-22 | House Foods Group Inc | Edible gelatinous food product by heating |
| JP6630259B2 (en) * | 2016-10-04 | 2020-01-15 | 株式会社 伊藤園 | Method for producing jelly beverage and preparation for jelly beverage |
| EP3687312A1 (en) * | 2017-09-27 | 2020-08-05 | Perrenoud, Nicolas | Composition for food texturisation |
| KR102475863B1 (en) * | 2019-03-26 | 2022-12-09 | 주식회사 빙그레 | Method for preparing fruit jelly beverage and the fruit jelly beverage produced by the same method |
| WO2021002362A1 (en) * | 2019-07-04 | 2021-01-07 | ポッカサッポロフード＆ビバレッジ株式会社 | Method for producing small-piece jelly composition, small-piece jelly composition, and method for shaping small-piece jelly composition into nonspherical shape |
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