JPH0614750A - Beverage incorporated with floating or suspended gel - Google Patents

Abstract

PURPOSE:To obtain the subject beverage easy to drink, causing no gel sedimentation, by dispersing calcium carbonate in an aqueous solution containing sodium alginate followed by contact with an organic acid-contg. beverage to produce calcium alginate encapsulated with carbon dioxide bubbles. CONSTITUTION:An aqueous solution containing sodium alginate, xanthane gum and gelatin, etc., is incorporated with calcium carbonate to prepare a homogeneous dispersion, which is then dripped into an organic acid-contg. beverage incorporated with orange juice, sugar, citric acid anhydride, and orange flavor, etc., followed by making a reaction for one hour to produce gel spheres each ca.6-8mm in diameter consisting of calcium alginate encapsulated with carbon dioxide bubbles, thus affording the objective beverage easy to drink, causing no gel sedimentation, in one-pass without needing any troublesome operation, such as regulation of specific gravity balance between the gel and the liquid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage mixed with a floating or floating gel body.

[0002]

2. Description of the Related Art In commercially available beverages containing gel, a phenomenon of gel precipitation occurs and it is difficult to completely discharge the gel, and there is a drawback that it remains on the bottom of the container. As a technique for levitating or floating the gel body, there is a method of adjusting the balance of the specific gravities of the liquid and the gel body. Sugars are often used as a specific gravity adjusting agent for foods such as beverages. But,
The structure of the gel body has a network structure, and the saccharide as a specific gravity adjusting agent has a small molecular weight and penetrates this network. Therefore, it is impossible to prevent the liquid containing the sugar from entering the inside of the gel body. Therefore, during storage for a long time, the sugar concentrations of the gel body and the liquid are in equilibrium, and the gel body will settle under its own weight.

As a method of floating or floating a gel body in a liquid, there is a technique of containing bubbles in the gel body. Forcibly stir the solution, mix it with air, and then gel it, or
Air is forced into the solution with a pump and then gelled. In this method, bubbles are localized due to a change in viscosity in the solution or a gelation rate. After the gel body is manufactured in this manner, it is added to the beverage and mixed. Therefore, in this method, the production of the gel body and the mixing into the beverage are performed in separate steps.

Further, Japanese Patent Application Laid-Open No. 2-5833 discloses an alginic acid gel containing carbonated water. In this method, carbon dioxide gas is dissolved in water and does not form carbon dioxide gas bubbles.

[0005]

DISCLOSURE OF THE INVENTION The present invention, as a method for floating or floating a gel body in a beverage without using a specific gravity adjusting agent, can enclose uniform air bubbles in the gel body, and An object of the present invention is to provide a method capable of continuously producing a gel body and mixing it into a beverage.

[0006]

According to the present invention, calcium carbonate is dispersed in an aqueous solution containing sodium alginate,
A method for producing a beverage mixed with a floating or floating gel body, which comprises contacting the dispersion with an organic acid-containing beverage to form a calcium alginate gel in which carbon dioxide gas bubbles are enclosed.

Further, the present invention is a beverage obtained by such a manufacturing method. In the present invention, calcium carbonate is dispersed in an aqueous solution containing sodium alginate.
Calcium carbonate is poorly soluble in water and releases CO ₂ in an acidic solution to become a solution containing Ca ions. Utilizing this property, in the present invention, the dispersion liquid in which calcium carbonate is dispersed is brought into contact with the organic acid-containing beverage.

Calcium carbonate (CaCO ₃ ) in the organic acid (RCOOH) solution produces CO ₂ by the following reaction and dissolves in water. CaCO ₃ + 2RCOOH → Ca (RCOO) ₂ + CO ₂ ↑ + H ₂ O Organic acids can be used without limitation as long as they are organic acids acceptable as foods, and monovalent organic acids include L-ascorbic acid, acetic acid and lactic acid. , Oxaloacetic acid, fumaric acid, malic acid, tartaric acid as the divalent organic acid, and citric acid as the trivalent organic acid. The pH of the organic acid solution is preferably 1.8
~ 3.0.

The sparingly soluble calcium carbonate does not lead to a gelation reaction with sodium alginate because only a small amount of calcium ions are present in the dispersion. There are magnesium carbonate, barium carbonate, strontium carbonate, and the like as other sparingly soluble divalent metal carbonates, but in the present invention, the sparingly soluble calcium carbonate is used. Next, in the step of contacting the dispersion liquid and the solution containing an organic acid, when the dispersion liquid and the organic acid solution come into contact with each other, calcium carbonate in the dispersion liquid generates carbon dioxide gas and the calcium becomes in an ionic state. Calcium ions react with sodium alginate to form a calcium alginate gel. The carbon dioxide gas generated at the same time is contained in the gel and exists as bubbles.

The dispersion can be contacted with the organic acid-containing solution by the dropping method or the injection method. A spherical gel body is obtained by the dropping method, and a noodle-like gel body is obtained by the injection method. By adjusting the concentration of the dispersion appropriately,
The hardness of the gel body can be adjusted. Since the obtained gel body encloses carbon dioxide gas bubbles, it floats or floats in the beverage and does not settle at the liquid bottom, so it can be easily discharged from the container.

When the amount of calcium carbonate added is 0.3 to 5.0% by weight based on the dispersion of calcium carbonate in an aqueous solution containing sodium alginate, a floating or floating gel is formed by reaction. The preferred range is 1.5
~ 3.0% by weight. If the amount added is less than 0.3% by weight, the reaction will be slow and a floating or floating gel will not be formed. Further, if it exceeds 5.0% by weight, it does not react, calcium carbonate remains, and it sinks due to its large specific gravity, so that a floating or floating gel body cannot be formed.

[0012]

EFFECTS OF THE INVENTION A floating or floating type gel-containing beverage can be obtained without adjusting the balance of the specific gravities of the gel body and the liquid with an additive (such as sugar). Beverages can be easily produced without complicated processes. It can be manufactured in one pass, and a gel body is formed in the beverage simply by dropping or injecting it into the intended beverage. It is not necessary to add the gel body to the beverage once the gel body is manufactured, and the manufacturing process can be simplified.

Since the air bubbles are uniformly enclosed in the gel, the gel can float or float without settling at the liquid bottom, and a drink that is easy to drink can be obtained.

[0014]

EXAMPLES The present invention will be specifically described below based on examples. Example 1 Preparation of solution A Xanthan gum 0.5 g and sodium alginate 0.1 g in water 96 g.
5 g and gelatin 0.5 g were mixed and dissolved. It was heated above 50 ° C to dissolve the gelatin. 3g calcium carbonate in solution
Was added and uniformly dispersed to prepare a liquid A.

Preparation of liquid B (juice) 10 g of orange juice (1/5 concentrated), 12 g of sugar and 0.7 g of anhydrous citric acid were dissolved in 77 g of water. Next is orange flavor 0.
2 g was added to obtain solution B. This solution B had a lower pH of 2.6 because it contained more citric acid than a normal beverage. Solution A was dropped into solution B from a nozzle having a diameter of 7 mm, and the gel was allowed to react for 1 hour. A spherical gel having a diameter of about 6 to 8 mm floated on and floated in the juice.

Example 2 Preparation of solution A 0.5 g of xanthan gum and 0.5 g of sodium alginate in 95 g of water.
5 g, gelatin 0.5 g, and 0.2 g of publica as a pigment were mixed and dissolved. The oily emulsion type is preferred for encapsulating the dye in the gel. It was heated above 50 ° C to dissolve the gelatin. 3 g of calcium carbonate was added to the solution and uniformly dispersed to prepare a solution A.

Preparation of solution B (juice) In 81 g of water, 6 g of apple juice (1/6 concentrated), 12 g of sugar and 0.7 g of anhydrous citric acid were dissolved. Next is apple flavor 0.
2 g was added to obtain solution B. The pH of this solution B was 2.4. When liquid A is injected into liquid B from a nozzle with a diameter of 1 mm,
A noodle-like gel body is obtained. At the time of injection, it was cut to a length of 10 mm. The obtained gel body was allowed to react for 2 hours as it was. The gel body floated and floated. In this way, juice containing noodle-like colored gel was obtained.

Example 3 As the solution A, the one prepared in Example 1 was used. As liquid B, 83 g of water, 4 g of pineapple juice (1/5 concentrated), 12 sugar
g, 0.8 g of anhydrous citric acid is dissolved, and then the puff leaver
Obtained by adding 0.2 g. The pH of this solution B was 2.4.

When the liquid A was dropped into the liquid B from a nozzle having a diameter of 5 mm and the gel was reacted for 3 hours, a spherical gel having a diameter of about 4 to 6 mm floated in the juice and floated. In this way, a juice containing a spherical gel was obtained. Example 4 As the solution A, the one prepared in Example 2 was used.

As liquid B, 79 g of water were added to grape juice (1/7
Concentration) 8 g, sugar 12 g, anhydrous citric acid 0.7 g were dissolved, and then grape flavor 0.2 g was added to obtain. The pH of this solution B was 2.4. When the liquid A is injected into the liquid B from a nozzle having a diameter of 2 mm, a noodle-like gel body is obtained. It was pulsated at the time of injection and cut to a length of 30 mm. The obtained gel body was allowed to react for 2 hours as it was. The gel body floated and floated. In this way, juice containing noodle-like colored gel was obtained.

The juice drinks obtained in Examples 1 to 4 were:
In both cases, the gel floated and floated in the juice,
The drawback of gel settling on the bottom of the liquid was eliminated.

Claims (4)

[Claims] 1. Floating or characterized by dispersing calcium carbonate in an aqueous solution containing sodium alginate, and bringing the dispersion into contact with an organic acid-containing beverage to form a calcium alginate gel encapsulating carbon dioxide gas bubbles. A method for producing a beverage containing a floating gel. 2. The method according to claim 1, wherein the dispersion liquid is dropped or injected into the organic acid-containing beverage through a nozzle to obtain a spherical or string-like gel body. 3. A beverage containing the floating or floating gel body obtained by the production method according to claim 1. 4. An acidic beverage containing a calcium alginate gel in which carbon dioxide gas bubbles are enclosed.