JPH053773A - Production of granular food-containing beverage - Google Patents
Production of granular food-containing beverageInfo
- Publication number
- JPH053773A JPH053773A JP3183255A JP18325591A JPH053773A JP H053773 A JPH053773 A JP H053773A JP 3183255 A JP3183255 A JP 3183255A JP 18325591 A JP18325591 A JP 18325591A JP H053773 A JPH053773 A JP H053773A
- Authority
- JP
- Japan
- Prior art keywords
- beverage
- solution
- granular food
- parts
- granular
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の利用分野】この発明は、例えば小さく破砕した
ゼリーなどのゲル状食品、柑橘果実のさのう、細かく切
断した果肉や野菜類などの動植物性食品片からなる粒状
食品を飲料溶液に分散した粒状食品入り飲料の製造法に
関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention disperses, in a beverage solution, a gelled food product such as jelly that has been crushed into small pieces, a granular food product composed of pieces of animal and vegetable food such as citrus fruit stalks, finely cut pulp and vegetables. The present invention relates to a method for producing a beverage containing granular food.
【０００２】[0002]
【従来の技術】従来、粒状食品入り飲料として、例えば
細断した寒天ゼリーを飲料溶液に加えpHを調節する方法
(特開昭53-26357号)など小さく切断又は破砕したゼリー
や柑橘類のさのうのような粒状食品を混合した飲料が知
られている。2. Description of the Related Art Conventionally, as a beverage containing granular food, for example, a method of adding shredded agar jelly to a beverage solution to adjust the pH.
Beverages are known in which granular foods such as jelly or citrus stalks that have been cut or crushed into small pieces are mixed, as in JP-A-53-26357.
【０００３】しかし、これらの粒状食品は、飲料より比
重が大きいためか、保存しておくと容器の底に沈降し、
飲む際いちいち容器を振って粒状食品を分散して飲まな
ければならなかった。しかも、ビンなどの透明な容器に
入れたとき粒状食品が底に沈んでいるのは、見た目にも
よいものではなかった。However, since these granular foods have a larger specific gravity than beverages, they may settle to the bottom of the container if stored,
When drinking, I had to shake the container one by one to disperse the granular food and drink it. Moreover, the granular food product sinking to the bottom when placed in a transparent container such as a bottle was not visually pleasing.
【０００４】また、保存しておいても飲料中の粒状食品
が沈降せず、飲料溶液中に分散させておく方法として、
気泡を含ませた寒天ゼリー(実開昭54-154385号)や気泡
を包含した寒天ゼリーの小片を内包する寒天ゼリー(実
開昭56-12993号)を加える方法などが知られている。Further, as a method for dispersing granular foods in a beverage so that the granular foods in the beverage do not settle even when stored,
It is known to add agar jelly containing bubbles (Shinkai 54-154385) and agar jelly containing bubbles containing agar jelly (Skai 56-12993).
【０００５】しかし、これらの方法により得られたゼリ
ー入り飲料は、気温が少し高くなると気泡が膨張して寒
天ゼリーが表面に浮上し、冷却すると気泡が収縮して容
器の底に沈降してしまい、好ましい状態に分散させてお
くことができなかった。しかも、飲料溶液の比重と同じ
比重となるように寒天ゼリーに気泡を加えるのは極めて
困難な作業であった。その上、長く保存しておくと気泡
が抜けるのが認められた。However, in the beverage containing jelly obtained by these methods, when the temperature rises a little, the bubbles expand and the agar jelly floats on the surface, and when cooled, the bubbles contract and settle to the bottom of the container. , Could not be dispersed in a preferable state. Moreover, it was extremely difficult to add bubbles to the agar jelly so that the specific gravity of the beverage solution was the same as that of the beverage solution. Moreover, it was observed that air bubbles escaped when stored for a long time.
【０００６】このような欠点を改良し、長い期間保存し
ても粒状食品が沈降しない方法として、細断した寒天ゼ
リーを含む飲料溶液に寒天を溶解させる方法(特開昭58-
9679号)が提案されている。As a method for improving such drawbacks and preventing granular foods from settling even after storage for a long period of time, a method of dissolving agar in a beverage solution containing shredded agar jelly (JP-A-58-58)
No. 9679) has been proposed.
【０００７】すなわち、細断した寒天ゼリーを含む飲料
溶液に、カラギーナン、ペクチン、キサンタンガム、寒
天などの多糖類を加え、振動した後静置して寒天ゼリー
が沈降する状態を観察した結果、多糖類として寒天を加
えたときだけ寒天ゼリーの沈降速度が小さくなり、長い
時間保存することができたが、その他の多糖類を加えた
ときはすぐに沈降して長く保存することができなかった
と云ものである。That is, polysaccharides such as carrageenan, pectin, xanthan gum, and agar were added to a beverage solution containing shredded agar jelly, and the state in which the agar jelly settled after oscillating and standing was observed. As a result, the sedimentation rate of the agar jelly decreased only when agar was added, and it could be stored for a long time, but when other polysaccharides were added, it sedimented immediately and could not be stored for a long time. Is.
【０００８】[0008]
【発明が解決しようとする課題】しかし、この方法で
は、粒状食品として寒天ゼリーを用いている。寒天ゼリ
ーは、みつまめ様の食感があり、飲料の種類によっては
必ずしも好ましいものではなく、限定された飲料にのみ
に用いられているにすぎなかった。しかも、粒状食品入
り飲料の改良効果は、寒天ゼリーを使用したものについ
てのみ得られ、それ以外の粒状食品については認められ
なかった。However, in this method, agar jelly is used as the granular food. The agar jelly has a texture like a bean paste, and is not always preferable depending on the type of beverage, and is used only for limited beverages. Moreover, the improvement effect of the beverage containing the granular food was obtained only for the one using the agar jelly, and was not observed for the other granular foods.
【０００９】その上、寒天ゼリーを用いた場合、熱に弱
く、特に果実飲料のような酸性の飲料溶液ではこの傾向
が強く、85℃以上では処理できず、ホットパックなどに
よる加熱滅菌をすることがで難しかった。In addition, when agar jelly is used, it is weak against heat, especially in acidic beverage solutions such as fruit drinks, this tendency is strong, and it cannot be processed at 85 ° C. or higher. It was difficult.
【００１０】この発明は、寒天ゼリーのみならずその他
の粒状食品を加えた飲料でも粒状食品が沈降せずに分散
した状態で長い期間保存できる粒状食品入り飲料を製造
する方法に関するものである。The present invention relates to a method for producing a beverage containing granular foods, which can be stored for a long period of time in a state in which the granular foods are not settled and dispersed, not only in agar jelly but also in beverages containing other granular foods.
【００１１】この発明の発明者は、粒状食品入り飲料を
製造する際、粒状食品として寒天ゼリーのみならず、例
えば細かく切った果実や柑橘類果実のさのうなどその他
の粒状食品を用いても粒状食品が沈降せずに保存できる
方法を開発すべく研究し、飲料溶液に特定の多糖類と可
溶性カルシウムとを溶解し、粘度を調整することによ
り、粒状食品が沈降しなくなることを見い出し、この発
明を完成させた。The inventor of the present invention uses the agar jelly as the granular food when producing the beverage containing the granular food, as well as other granular foods such as finely chopped fruits and citrus fruit sausage. Research was conducted to develop a method in which foods can be stored without settling, and it was found that granular foods do not settle by dissolving a specific polysaccharide and soluble calcium in a beverage solution and adjusting the viscosity. Was completed.
【００１２】すなわち、飲料溶液に、各種多糖類と可溶
性カルシウムを溶解し、粒状食品入り飲料とし、これを
保存したとき粒状食品が沈降するか否かを調べた結果、
試験例にその例の一部を示すように、多糖類としてジェ
ランガム又はそれにκ−カラギーナンを加えた場合のみ
粒状食品は沈降せず、その他の多糖類を用いた場合はい
ずれも沈降した。That is, various polysaccharides and soluble calcium were dissolved in a beverage solution to obtain a granular food-containing beverage, and it was examined whether or not the granular food will settle when stored,
As shown in a part of the test example, the granular food did not settle only when gellan gum or κ-carrageenan was added as a polysaccharide, and when other polysaccharides were used, settling did not occur.
【００１３】[0013]
【課題を解決するための手段】この発明は、飲料溶液に
粒状食品が分散した粒状食品入り飲料を製造するに当た
り、100部の飲料溶液に対し、0.015〜0.03部のジェラン
ガム又はそれに0.01〜0.04部のκ−カラギナンを加えた
多糖類及び0.01〜0.06部の可溶性カルシウムを加え溶解
し、しかも該飲料溶液の粘度を7〜90cpsの間に調整する
ものである。Means for Solving the Problems The present invention is for producing a granular food-containing beverage in which granular food is dispersed in a beverage solution. For 100 parts of the beverage solution, 0.015 to 0.03 part of gellan gum or 0.01 to 0.04 part thereof is added. Polysaccharide to which κ-carrageenan was added and 0.01 to 0.06 part of soluble calcium were added and dissolved, and the viscosity of the beverage solution was adjusted to 7 to 90 cps.
【００１４】この発明では、飲料溶液として果汁飲料、
清涼飲料、嗜好飲料、炭酸飲料、乳酸菌飲料、スープ飲
料、スポーツ飲料、果実ネクター、甘酒、しるこ飲料な
ど飲用に供せられるものなら何にでも利用でき、粒状食
品を分散したとき相性のよいものが望ましい。In the present invention, a fruit juice drink as a drink solution,
It can be used for anything such as soft drinks, favorite drinks, carbonated drinks, lactic acid bacteria drinks, soup drinks, sports drinks, fruit nectar, amazake, shiruko drinks, etc., and those that are compatible when granular foods are dispersed desirable.
【００１５】また、粒状食品として、寒天ゼリーのみな
らず、例えばＬＭペクチン、アルギン酸ナトリウム、ジ
ェランガム、カラギナン、ローカストビーンガムなどの
ゲル化剤を用いたゼリー、柑橘類果実のさのう、果実ジ
ュース搾汁パルプ、皮を剥いたままの又は細断した果実
や細切した野菜などの動植物性食品の細片などが用いら
れる。これらの粒状食品の粒度は、飲用時に違和感が感
じなければよく、例えばゼリーの場合、一辺が10mm以下
とするのが望ましい。また、飲料溶液に添加する粒状食
品の量は、使用する粒状食品の性質や好みにより任意に
定められるが、粒状ゼリーなどのゲル状食品を用いた場
合、飲料溶液100部に対し1〜30部加えるのが望ましい。Further, as the granular food, not only agar jelly, but also jelly using gelling agents such as LM pectin, sodium alginate, gellan gum, carrageenan, locust bean gum, citrus fruit scallions, fruit juice juice Pulp, strips of animal or plant food such as unpeeled or shredded fruits and shredded vegetables are used. The particle size of these granular foods should be such that no discomfort is felt during drinking, and for example, in the case of jelly, one side is preferably 10 mm or less. The amount of granular food added to the beverage solution is arbitrarily determined by the nature and taste of the granular food used, when using a gel food such as granular jelly, 1 to 30 parts per 100 parts of the beverage solution. It is desirable to add.
【００１６】また、可溶性カルシウムとして飲料溶液に
加えたとき溶解するカルシウム化合物が利用され、例え
ば塩化カルシウム、酢酸カルシウム、乳酸カルシウムな
どの無機又は有機カルシウム塩などが使用できる。ま
た、酸性の飲料溶液の場合、卵殻などの天然カルシウム
素材を用いることもできる。さらに、カゼインホスホペ
プチド、イノシトールフォスフェートのカルシウム結合
物も利用可能である。Further, a calcium compound which is soluble as a soluble calcium when added to a beverage solution is used, and for example, an inorganic or organic calcium salt such as calcium chloride, calcium acetate or calcium lactate can be used. Further, in the case of an acidic beverage solution, a natural calcium material such as egg shell can be used. Furthermore, a calcium-binding product of casein phosphopeptide and inositol phosphate can be used.
【００１７】飲料溶液には、ジェランガム又はそれにκ
−カラギーナンを加えた多糖類及び可溶性カルシウムを
加え溶解する。ジェランガムやκ−カラギーナンなどの
多糖類は量が少ないと所期の効果が得られず、多いと飲
料溶液の粘度が大きくなり、飲んだとき飲料のさわやか
な飲み心地が無くなり、重い感じとなるため、飲料溶液
100部に対しジェランガムで0.015〜0.03部、κ−カラギ
ーナンで0.01〜0.04部用いるようにする。また、可溶性
カルシウムも量が少ないと効果がみられず、多いと渋味
を伴った不快な味が感じられることがあるので、同じく
0.01〜0.06部用いるようにする。The beverage solution contains gellan gum or κ
-Add and dissolve the polysaccharide plus carrageenan and soluble calcium. If the amount of polysaccharides such as gellan gum and κ-carrageenan is small, the desired effect cannot be obtained, and if the amount is large, the viscosity of the beverage solution becomes large, and when refreshed, the refreshing feeling of the beverage is lost and it becomes heavy. , Beverage solution
Use 0.015 to 0.03 parts of gellan gum and 0.01 to 0.04 parts of κ-carrageenan per 100 parts. Also, if the amount of soluble calcium is small, the effect is not seen, and if it is too large, an unpleasant taste accompanied by astringent taste may be felt.
Use 0.01 to 0.06 parts.
【００１８】なお、飲料溶液の粘度は、小さいと粒状食
品が沈降して目的とする効果が得られず、大きいと飲ん
だとき重い感じとなり、飲料に適さないものとなるた
め、7〜90cpsの範囲に調整する。If the viscosity of the beverage solution is small, the granular foods will settle down and the desired effect will not be obtained, and if it is large, it will feel heavy when swallowed, making it unsuitable for beverages. Adjust to the range.
【００１９】[0019]
実施例１ ＬＭペクチン1.5部、クエン酸0.2部、砂糖20.0部、赤キ
ャベツ色素0.5部、りんご香料0.1部に水を加え、溶解し
100部のゲル化剤溶液を調製し、このゲル化剤溶液を2.0
％乳酸カルシウム溶液中に滴下して、直径がおよそ4〜5
mmの球形に固化させて、粒状食品とした。Example 1 1.5 parts of LM pectin, 0.2 part of citric acid, 20.0 parts of sugar, 0.5 part of red cabbage pigment, 0.1 part of apple flavor and water were added and dissolved.
Prepare 100 parts of gelling agent solution and add 2.0 parts of this gelling agent solution.
% Calcium lactate solution with a diameter of 4-5
It was solidified into a spherical shape of mm to give a granular food product.
【００２０】また、透明りんご果汁20部にジェランガム
0.02部、κ−カラギーナン0.02部、乳酸カルシウム0.18
部及び水を加え95部の飲料溶液とした。この飲料溶液の
20℃における粘度25cpsであった。Also, 20 parts of transparent apple juice is added to gellan gum.
0.02 part, κ-carrageenan 0.02 part, calcium lactate 0.18
Parts and water to make 95 parts of a beverage solution. Of this beverage solution
The viscosity at 20 ° C was 25 cps.
【００２１】この飲料溶液95部に粒状食品5部を加え、9
5℃にて容器にホットパックして粒状食品として球形を
したゼリーの入った飲料を得た。この粒状食品入り飲料
を室温で６カ月保存しておいても、粒状食品は、沈降せ
ず、分散したじょう状態に保たれていた。To 95 parts of this beverage solution was added 5 parts of granular food,
It was hot-packed in a container at 5 ° C. to obtain a beverage containing spherical jelly as granular food. Even when this beverage containing granular food was stored at room temperature for 6 months, the granular food did not settle and was kept in a dispersed and stable state.
【００２２】実施例２ 5分の1濃縮オレンジ透明果汁10.0部、ジェランガム0.02
部、κ−カラギーナン0.0２部、クエン酸ナトリウム0.0
5部、乳酸カルシウム0.18部、クエン酸0.10部に水を加
え、溶解し95部とした飲料溶液に粒状食品としてオレン
ジさのう5.0部を加え、85℃にて容器にホットパック
し、80℃に５分間保持した後、冷却して粒状食品として
さのうが入った飲料を得た。なお、飲料溶液の20℃にお
ける粘度は17cpsであった。Example 2 10.0 parts of 1/5 concentrated orange clear fruit juice, 0.02 gellan gum
Part, κ-carrageenan 0.02 part, sodium citrate 0.0
Water was added to 5 parts, calcium lactate 0.18 parts, and citric acid 0.10 parts, and dissolved into 95 parts, and 5.0 parts of orange sausage as granular food was added to the beverage solution, and hot-packed at 85 ° C in a container to 80 ° C. After holding for 5 minutes, it was cooled to obtain a beverage containing cypress as granular food. The viscosity of the beverage solution at 20 ° C was 17 cps.
【００２３】この粒状食品入り飲料を室温で６カ月保存
しておいても、粒状食品は飲料溶液中に分散し、沈降は
認められなかった。Even when this beverage with granular food was stored at room temperature for 6 months, the granular food was dispersed in the beverage solution and no sedimentation was observed.
【００２４】実施例３ ジェランガム0.3部、κ−カラギーナン、0.15部、ロー
ンストビーンガム0.15部、クエン酸ナトリウム0.08部、
乳酸カルシウム0.08部、砂糖9.0部に水を加え溶解した1
00部の多糖類溶液を固化して透明なゼリーを得た。この
ゼリーを一辺が5.0mmのさいの目に切り、粒状食品とし
た。Example 3 0.3 part gellan gum, κ-carrageenan, 0.15 part, 0.15 part ronst bean gum, 0.08 part sodium citrate,
Water was added to 0.08 parts of calcium lactate and 9.0 parts of sugar and dissolved 1
A transparent jelly was obtained by solidifying 00 parts of the polysaccharide solution. This jelly was diced into 5.0 mm on a side to give a granular food product.
【００２５】また、ジェランガム0.013部、κ−カラギ
ーナン0.013部、クエン酸ナトリウム0.04部、乳酸カル
シウム0.15部、砂糖9.0部、コーラ香料0.1部に水を加
え、溶解して100部の飲料溶液とした。この飲料溶液の2
0℃における粘度は、14cpsであった。さいの目に切った
粒状食品10部と飲料溶液90部を混ぜ、ビンに入れ、炭酸
ガス1.5倍容加え、密封し、粒状食品としてさいの目に
切ったゼリーの入った炭酸飲料を得た。Further, 0.013 parts of gellan gum, 0.013 parts of κ-carrageenan, 0.04 parts of sodium citrate, 0.15 parts of calcium lactate, 9.0 parts of sugar and 0.1 parts of cola flavor were added with water and dissolved to obtain 100 parts of a beverage solution. 2 of this beverage solution
The viscosity at 0 ° C was 14 cps. 10 parts of diced granular food and 90 parts of a beverage solution were mixed, put in a bottle, added with 1.5 volumes of carbon dioxide gas, and sealed to obtain a carbonated beverage containing diced jelly as granular food.
【００２６】この粒状食品入り飲料を室温で６カ月貯蔵
しておいても、粒状食品の沈降は、認められなかった。Even when this beverage with granular food was stored at room temperature for 6 months, no sedimentation of the granular food was observed.
【００２７】[0027]
試験例 透明りんご果汁20部に、表に記載の種類及び量の多糖類
並びに乳酸カルシウム及び水を加え95部の飲料溶液と
し、これに実施例１に記載の粒状食品を5部加え、85℃
で容器にホットパックして粒状食品入り飲料とした。こ
の粒状食品入り飲料を室温にて６カ月保存したとき、粒
状食品が沈降したか否かを調べた結果、表のようになっ
た。なお、粘度は粒状食品を加える前の飲料溶液のもの
である。沈降状態の−は保存により粒状食品の沈降が認
められなかったもの、＋は粒状食品の沈降が認められた
ものを示す。Test Example To 20 parts of transparent apple juice, polysaccharides of the types and amounts shown in the table, calcium lactate and water were added to make 95 parts of a beverage solution, to which 5 parts of the granular food product described in Example 1 was added, and 85 ° C.
Was hot-packed in a container to give a beverage containing granular food. When this granular food-containing beverage was stored at room temperature for 6 months and examined whether or not the granular food settled, the results are shown in the table. The viscosity is that of the beverage solution before adding the granular food. In the settling state, − indicates that sedimentation of the granular food was not observed due to storage, and + indicates that sedimentation of the granular food was observed.
【００２８】 [0028]
【００２９】ジェランガム及びκ−カラギナンを用いた
試験例１〜４では、６カ月保存しておいても粒状食品の
沈降は認められなかったが、それ以外の多糖類を用いた
試験例５及び６では飲料溶液の粘度が大きいにもかかわ
らず粒状食品の沈降が認められた。なお、試験例７及び
８は、粒状食品の沈降は認められなかったが、試験例７
は飲料溶液の粘度が大きく、飲んだとき重い食感がして
飲料のさわやかさがあまり感じられなかった。また、試
験例８は、容器に充填後冷却して放置しておくと飲料溶
液がわずかにゲル化して、流動性が失われた。このもの
は容器を明けたとき、そのままでは飲むことができなか
った。In Test Examples 1 to 4 using gellan gum and κ-carrageenan, no sedimentation of granular food was observed even after storage for 6 months, but Test Examples 5 and 6 using other polysaccharides. In, the sedimentation of granular foods was observed even though the viscosity of the beverage solution was high. In Test Examples 7 and 8, no settling of the granular food was observed, but Test Example 7
Had a high viscosity of the beverage solution, had a heavy texture when drinking, and did not feel the refreshingness of the beverage. In Test Example 8, when the container was filled and then cooled and allowed to stand, the beverage solution gelled slightly and the fluidity was lost. This product could not be drunk as it was when the container was opened.
【００３０】この発明の粒状食品入り飲料は、長い期間
保存しても粒状食品の沈降がみられず、製造直後と同じ
状態に保たれていた。その理由は明らかではないが、ジ
ェランガムなどの多糖類と可溶性カルシウムによるカル
シウムイオンとのイオン反応により沈降防止効果が生ず
るものと考えられる。The granular food-containing beverage of the present invention showed no sedimentation of the granular food even after being stored for a long period of time, and was kept in the same state as immediately after production. Although the reason for this is not clear, it is considered that an anti-sedimentation effect occurs due to an ionic reaction between a polysaccharide such as gellan gum and calcium ion due to soluble calcium.
【００３１】さらに、ジェランガムやκ−カラギナン
は、寒天に比べ熱に強く、ホットパックなどによる加熱
殺菌にも耐え、この面からも保存性の改善が期待でき
る。Furthermore, gellan gum and κ-carrageenan are more resistant to heat than agar and can withstand heat sterilization by hot packs, etc., and from this aspect, improvement in storage stability can be expected.
Claims (1)
り飲料を製造するに当たり、飲料溶液100部(重量部、以
下同じ)に対し、0.015〜0.03部のジェランガム又はそれ
に0.01〜0.04部のκ−カラギナンを加えた多糖類及び0.
01〜0.06部の可溶性カルシウムを加え溶解し、しかも該
飲料溶液の粘度を7〜90cpsの間に調整することを特徴と
する粒状食品入り飲料の製造法。What is claimed is: 1. When manufacturing a beverage containing granular food in which granular food is dispersed in a beverage solution, 0.015 to 0.03 part of gellan gum or 0.01 thereof is added to 100 parts of the beverage solution (part by weight, the same hereinafter). .About.0.04 parts of polysaccharide with .kappa.-carrageenan and 0.
A method for producing a granular food-containing beverage, which comprises dissolving 01 to 0.06 part of soluble calcium to dissolve it, and adjusting the viscosity of the beverage solution to be 7 to 90 cps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3183255A JPH053773A (en) | 1991-06-27 | 1991-06-27 | Production of granular food-containing beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3183255A JPH053773A (en) | 1991-06-27 | 1991-06-27 | Production of granular food-containing beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH053773A true JPH053773A (en) | 1993-01-14 |
Family
ID=16132473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3183255A Pending JPH053773A (en) | 1991-06-27 | 1991-06-27 | Production of granular food-containing beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH053773A (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0731434A (en) * | 1993-07-14 | 1995-02-03 | Asahi Breweries Ltd | Nata de coco-containing drink |
| WO1996000018A1 (en) * | 1994-06-24 | 1996-01-04 | Monsanto Company | Gellan gum beverage |
| JPH0823893A (en) * | 1994-07-14 | 1996-01-30 | Sanei Gen F F I Inc | Production of sol-like food containing granular food |
| EP0697818A4 (en) * | 1993-04-27 | 1996-05-08 | Monsanto Co | Beverage stabilizing system |
| US5641532A (en) * | 1995-12-15 | 1997-06-24 | The Procter & Gamble Company | Beverages having stable flavor/cloud emulsions in the presence of polyphosphate-containing preservative systems by including gellan gum |
| JPH10243779A (en) * | 1997-03-04 | 1998-09-14 | Takara Shuzo Co Ltd | Production of liquid food containing solid material |
| JP2002223733A (en) * | 2001-01-31 | 2002-08-13 | Sapporo Breweries Ltd | Jelly-containing liquid food and method for producing the same |
| WO2009014116A1 (en) * | 2007-07-23 | 2009-01-29 | Suntory Holdings Limited | Jelly-containing alcoholic beverage and method for producing the same |
| JP2009112236A (en) * | 2007-11-06 | 2009-05-28 | Coca Cola Co:The | Mixing of carbon dioxide-containing soft jelly-like drink packed in hermetic container, and production method of the drink |
| US20100310724A1 (en) * | 2007-11-06 | 2010-12-09 | Eiji Nakata | Composition of carbonic acid gas-containing soft jelly beverage in an airtight container and a method for producing the same |
| WO2010147210A1 (en) * | 2009-06-18 | 2010-12-23 | 大塚製薬株式会社 | Beverage containing gel-like material |
| JP2011010655A (en) * | 2009-07-02 | 2011-01-20 | Lotte Confectionery Co Ltd | Beverage containing pulverized product of ginseng and production method thereof |
| KR101106214B1 (en) * | 2011-04-04 | 2012-01-20 | 홍오성 | Method and apparatus for separating the inside peel of a orange |
| JP2012024081A (en) * | 2010-06-21 | 2012-02-09 | Suntory Holdings Ltd | Jelly drink containing high amount of solid content |
| KR101223824B1 (en) * | 2010-05-13 | 2013-01-17 | 홍인수 | process for the production of a beverage Sikhye using the agar |
| JP2013537408A (en) * | 2010-07-13 | 2013-10-03 | ペプシコ，インコーポレイテッド | Carbonated jelly drink containing inclusions |
| JP2013223492A (en) * | 2012-04-20 | 2013-10-31 | Rudolf Wild Gmbh & Co Kg | Aqueous gellan dispersion |
| US20140017363A1 (en) * | 2011-03-30 | 2014-01-16 | Fancl Corporation | Bottled beverage comprising cap containing dietary supplement and bottle filled with dispersion medium for dietary supplement |
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-
1991
- 1991-06-27 JP JP3183255A patent/JPH053773A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0697818A4 (en) * | 1993-04-27 | 1996-05-08 | Monsanto Co | Beverage stabilizing system |
| JPH0731434A (en) * | 1993-07-14 | 1995-02-03 | Asahi Breweries Ltd | Nata de coco-containing drink |
| WO1996000018A1 (en) * | 1994-06-24 | 1996-01-04 | Monsanto Company | Gellan gum beverage |
| JPH0823893A (en) * | 1994-07-14 | 1996-01-30 | Sanei Gen F F I Inc | Production of sol-like food containing granular food |
| US5641532A (en) * | 1995-12-15 | 1997-06-24 | The Procter & Gamble Company | Beverages having stable flavor/cloud emulsions in the presence of polyphosphate-containing preservative systems by including gellan gum |
| JPH10243779A (en) * | 1997-03-04 | 1998-09-14 | Takara Shuzo Co Ltd | Production of liquid food containing solid material |
| JP2002223733A (en) * | 2001-01-31 | 2002-08-13 | Sapporo Breweries Ltd | Jelly-containing liquid food and method for producing the same |
| US9877500B2 (en) | 2007-03-14 | 2018-01-30 | Concentrate Manufacturing Company Of Ireland | Natural beverage products |
| WO2009014116A1 (en) * | 2007-07-23 | 2009-01-29 | Suntory Holdings Limited | Jelly-containing alcoholic beverage and method for producing the same |
| JP2009112236A (en) * | 2007-11-06 | 2009-05-28 | Coca Cola Co:The | Mixing of carbon dioxide-containing soft jelly-like drink packed in hermetic container, and production method of the drink |
| US20100310724A1 (en) * | 2007-11-06 | 2010-12-09 | Eiji Nakata | Composition of carbonic acid gas-containing soft jelly beverage in an airtight container and a method for producing the same |
| WO2010147210A1 (en) * | 2009-06-18 | 2010-12-23 | 大塚製薬株式会社 | Beverage containing gel-like material |
| CN102802446A (en) * | 2009-06-18 | 2012-11-28 | 大塚制药株式会社 | Beverage Containing Gel-like Material |
| JP5731380B2 (en) * | 2009-06-18 | 2015-06-10 | 大塚製薬株式会社 | Beverage containing gel |
| JP2011010655A (en) * | 2009-07-02 | 2011-01-20 | Lotte Confectionery Co Ltd | Beverage containing pulverized product of ginseng and production method thereof |
| KR101223824B1 (en) * | 2010-05-13 | 2013-01-17 | 홍인수 | process for the production of a beverage Sikhye using the agar |
| JP2012024081A (en) * | 2010-06-21 | 2012-02-09 | Suntory Holdings Ltd | Jelly drink containing high amount of solid content |
| JP2013537408A (en) * | 2010-07-13 | 2013-10-03 | ペプシコ，インコーポレイテッド | Carbonated jelly drink containing inclusions |
| US20140017363A1 (en) * | 2011-03-30 | 2014-01-16 | Fancl Corporation | Bottled beverage comprising cap containing dietary supplement and bottle filled with dispersion medium for dietary supplement |
| US9034404B2 (en) * | 2011-03-30 | 2015-05-19 | Fancl Corporation | Bottled beverage comprising cap containing dietary supplement and bottle filled with dispersion medium for dietary supplement |
| KR101106214B1 (en) * | 2011-04-04 | 2012-01-20 | 홍오성 | Method and apparatus for separating the inside peel of a orange |
| JP2013223492A (en) * | 2012-04-20 | 2013-10-31 | Rudolf Wild Gmbh & Co Kg | Aqueous gellan dispersion |
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