1361079 九、發明說明： 【發明所屬之技術領域】 本發明係有關膠質狀飲料之製造方法，更詳言之，係有關 適用於易使藥劑吞瑞之協助呑资飲料之膠質狀飲料之製造方 法。 【先前技術】 過去藥劑一般是與水或白開水同時内服。然而，該等水或 白開水對吞嚥困難的患者或高齡患者等而言有藥物服用上的 困難，在粉末劑、顆粒劑、膠囊劑、錠劑等劑型藥劑經内服之 情況下’未充分嚥下之結果而殘留於口腔内，除無法獲得充分鲁 的治療效果，患者本身亦感覺到不愉快。 相對於此，著眼於改良順喉性’嘗試有使用膠質狀飲料作 為協助吞燕飲料。例如，本案申請人已提出一種低熱量、無糖 的協助吞嚥飲料，其含有瓊脂或鹿角菜膠等糊料與甘露醇等而 具有特定凝膠強度者(參考專利文獻1)。 ' 該種協助吞辕飲料由於使用於吞噪困難者等，而須重視安 全性，為此期望凝膠強度或水分離率等之物性值保持安定。 可是，做為該等協助吞爲飲料使用的膠質狀飲料與一般的 膠質狀製品一樣，膠凝化劑在超過8〇。(：之熱水等之中溶解後， 進行膠凝化劑以外之甜味劑等成分之調配而製造。此時，相信馨 膠凝化劑預先溶解於熱水中，可抑制不溶性凝塊發生，咸信容 易保持凝膠強度為一定。 ° 然而，為了進行該等步驟，必須使調配槽等裝置保持在超 過80C之溫度(例如90〜100°C)，為此必須使用特別設備，進 而有需要保持時間之問題。 又，實際上，使膠凝化劑溶解的熱水溫度為高溫之情況， 保持在該高溫長時間的情況下，賦予膠凝劑之熱能量大，加速 膠凝化劑之加水分解反應速度，而促進膠凝化劑之分解。其結 果，所得膠質狀製品之水分離率，尤其經時之水分離率變 IP040111/SF-1137f 5 大’=有凝膠強度等物性值難以管理的問題。而且，即使出現 此等高溫’亦會發生膠凝化劑於熱水中凝集產生不溶性凝塊， f製造製程中必須組合有去除凝塊之步驟，會阻礙製造製程之 簡化。 此問題在使用瓊膠作為膠凝化劑之情況下特別顯著。 專利文獻：日本特許第3257983號公報。 【發明内容】 本發明者鑑於上述情況進行廣泛研究的結果，藉由使膠凝 化。劑與甜味劑預先以呈粉體之狀態混合，發現膠凝化劑可在 80°C以下的水中溶解，因而完成本發明。 f即，本發明之課題在於提供一種膠質狀飲料之製造方 、二包含使膠凝化劑與甜味劑預先以呈粉體之狀態混合，使 用所得之混合粉體，使膠凝化劑與甜味劑一起溶 以 下之水中之步驟。 言之，本發明之課題在於提供-種非常有效率地製造 /質狀飲料之方法，其可解決習知技術之問題點，不需要為了 Ϊΐί超ί 8°。°之高溫之_製造設備，預财簡化製造步 驟及，短製造_，崎造具有安定紐值讀錄飲料。 本發明係有關-種膠質狀飲料之製造方法，其特徵 鱗節）齡獲雜合籠之混合步 &ι)隨後’使所减合粉體溶解於8(rc以下的水中之溶解步 100 ' .80又C，。本發明的前述溶解步驟⑴中所用之水的溫度較好為 系：較中’混合粉髖添加後之 又，本發明的前述溶解步驟⑴+所得之溶液t，進而可 IP0401Il/SF-1137f 6 1361079 包含溶解甜味劑（Π)之溶解步驟（π)。 又’本發明所製造的膠質狀飲料較好為用於與藥劑同時服 用、使該樂劑容易呑儀之協助吞铸飲料。又，前述協助吞辕飲 料在20 C之凝膠強度宜為1〇〜1〇〇克/cm2。 依據本發明之夥質狀飲料之製造方法，膠凝化劑與甜味劑 二起溶解於80°C以下之水中，而不需要為了保持超過8(rc之 高溫之特別製造設備’不發生凝塊之製造步驟得以簡化，製造 時間縮短的同時，可增進生產效率。1361079 IX. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for producing a gelatinous beverage, and more particularly to a method for producing a gelatinous beverage suitable for use in facilitating pharmaceutical beverages . [Prior Art] In the past, the medicament was generally taken orally with water or boiled water. However, such water or boiled water has difficulty in taking medicines for patients with difficulty in swallowing or elderly patients, and is not sufficiently swallowed in the case of oral administration of powders, granules, capsules, lozenges and the like. As a result, it remains in the oral cavity, and the patient itself feels unpleasant in addition to the inability to obtain a sufficient therapeutic effect. On the other hand, focusing on improving the throat-likeness, it is attempted to use a gelatinous beverage as an aid for swallowing beverages. For example, the applicant of the present application has proposed a low-calorie, sugar-free assisted swallowing beverage containing a paste such as agar or carrageenan and mannitol or the like to have a specific gel strength (refer to Patent Document 1). 'This kind of assisted swallowing drink is important for people who have difficulty in swallowing, etc., and it is necessary to pay attention to safety. For this reason, it is desirable that the physical properties such as gel strength or water separation rate remain stable. However, as such a gelatinous beverage for assisting in swallowing beverages, the gelling agent is more than 8 inches in the same manner as a general gelatinous product. (: It is prepared by dissolving in hot water or the like, and then blending components such as a sweetener other than a gelling agent. In this case, it is believed that the styroic gelling agent is dissolved in hot water in advance to suppress insoluble clot formation. It is easy to keep the gel strength constant. ° However, in order to carry out these steps, it is necessary to keep the device such as the mixing tank at a temperature exceeding 80C (for example, 90 to 100 ° C), and special equipment must be used for this purpose. In addition, in actuality, when the temperature of the hot water in which the gelling agent is dissolved is high, and the high temperature is maintained for a long time, the thermal energy to the gelling agent is large, and the gelling agent is accelerated. The hydrolysis reaction rate is increased to promote the decomposition of the gelling agent. As a result, the water separation rate of the obtained gelatinous product, especially the water separation rate over time, becomes IP040111/SF-1137f 5 large '=physical properties such as gel strength The problem is difficult to manage. Moreover, even if such high temperature occurs, the gelling agent will agglomerate in hot water to produce insoluble clots. In the manufacturing process, the steps of removing clots must be combined, which will hinder the manufacturing process. This problem is particularly remarkable in the case where agar is used as the gelling agent. Patent Document: Japanese Patent No. 3,275, 793. SUMMARY OF THE INVENTION The present inventors have made extensive research in view of the above circumstances, by making glue The coagulating agent and the sweetener are previously mixed in a powder state, and it is found that the gelling agent can be dissolved in water of 80 ° C or lower, thereby completing the present invention. f That is, the object of the present invention is to provide a gelatinous beverage. The manufacturer and the second method include a step of mixing the gelling agent and the sweetener in a powder state, and using the obtained mixed powder to dissolve the gelling agent together with the sweetener in the following water. The object of the present invention is to provide a method for producing a beverage in a very efficient manner, which can solve the problems of the prior art, and does not require a manufacturing facility for the high temperature of 8°°°. Simplified manufacturing steps and short manufacturing _, Saki has a stable value reading beverage. The present invention relates to a method for producing a gluten-like beverage, characterized by a scaly) mixed hybrid cage & After the 'dissolved powder is dissolved in 8 (solvation step 100 '. 00 and C below water, the temperature of the water used in the aforementioned dissolution step (1) of the present invention is preferably: the middle 'mixed powder After the addition of the hip, the aforementioned dissolution step (1) of the present invention + the obtained solution t, and further IP0401Il/SF-1137f 6 1361079, comprises a dissolution step (π) of dissolving the sweetener (Π). The gelatinous beverage is preferably used for taking the drug at the same time as the agent, so that the agent is easy to swallow the beverage, and the gel strength of the above-mentioned assisted swallowing beverage at 20 C is preferably 1 〇 1 〇〇 g / Cm2. According to the method for producing a buddy beverage of the present invention, the gelling agent and the sweetener are dissolved in water below 80 ° C without the need to maintain a special manufacturing equipment exceeding 8 (the high temperature of rc ' The manufacturing steps for clot formation are simplified, and the manufacturing time is shortened, and the production efficiency is improved.
又’依據本發明所得之朦質狀飲料，由於膠凝化劑溶解之 際不需要保持在超過80Ϊ之高溫，因此可抑制膠凝化劑之分 解反應，例如作為協助吞嚥飲料之情況下，經時水分離率低， 而可長期保持安定的製品外觀及性能。 _ 【實施方式】 以下具體說明本發明。 上述剛述及之本發明之膠質狀飲料之製造方法具有之特 徵，包含使粉歡之膠凝化賴甜销⑴齡獲得混合粉體 之混合步驟，隨後’使所航合粉體溶練8(rc以下的 之溶解步驟（I)。Further, the enamel-like beverage obtained according to the present invention can prevent the decomposition reaction of the gelling agent from being suppressed because the gelling agent does not need to be maintained at a high temperature exceeding 80 Å, for example, in the case of assisting in swallowing the beverage, The water separation rate is low, and the appearance and performance of the stable product can be maintained for a long time. [Embodiment] Hereinafter, the present invention will be specifically described. The method for producing a gelatinous beverage of the present invention as described above has the feature of comprising a mixing step of obtaining a mixed powder of gelatinized lyophilized pin (1), and then smelting the aerogel powder 8 (The dissolution step (I) below rc.
，體f之，最初之混合步驟中，雜化齡甜味劑⑴以 預先成粉體狀態混合。 ’製娜冑狀飲料等之膠質製品之際，膠凝化劑預失 可抑制不溶驗麟^，但實際 ί理，亦難购财雜凝塊發生。依此，認為 二二f之表面積小’在水巾膠凝化劑之驗此凝集， --凝集3 ’僅限於其表面_，_部未賴之故。 入献ΪφΪΪΙ有將少4的膠凝化綱長時間通過筛等，而招 入熱水中之方法，但同樣無法抑制凝塊發生。 / 使化舰速溶解而升高熱水的溫度，保持 在即皿的_長，無法防止不溶性凝塊發生，反而促進膠紗 IP040111/SF.1137f 7 1361079 劑之加水分解反應，引起膠凝化劑本身分解，所得膠質狀製品 外觀或性能惡化，尤其離水等，經時之外觀或性能惡化而產生 惡性循環。 相對於此，本發明包含有上述之混合步驟。上述混合步驟 藉由使膠凝化劑與甜味劑（I)預先以粉體狀態混合，使膠凝化 劑周圍被甜味劑（I)包圍，膠凝化劑表觀表面積增大。尚且， 各個勝凝化劑粉體間由於介有甜味劑（I)粉末’因此防止耀·凝 化劑彼此之間直接接觸，預期具有防止水中膠凝化劑凝集之效 果。 從而，認為在隨後之溶解步驟（I)中使用之8(Tc以下的水 中’與該水混合後各個膠凝化劑粉體成充分分散之狀態，進而 甜味劑（I)於水中迅速溶解後，膠凝化劑仍就此持續其狀態， 不會形成谬凝化劑彼此間凝集之不溶性凝塊，各個膠凝化劑粉 體以充分分散之狀態不僅其表面且其内部均被水膨潤而可溶 解。 ，即，使用膠凝化劑與甜味劑（I)之混合粉體之方式，可 在80°C以下的水中使膠凝化劑與甜味劑（1)同時溶解。 至於本發明中可使用之膠凝化劑，乃室溫下為粉體狀之周 知膠凝化劑中可採用適用於飲食用途者，雖無特別限制，但具 體而言’可舉例如瓊脂、鹿角菜谬、杜南谬、法舍蘭膠、明f 果膠、聚葡糖膠、刺槐豆膠、他拉膠、癒創木膠、咕噸膠、 藻酸、褐藻酸鹽、固氮菌膠、肉桂膠、車前籽膠、甘& 羅望子膠、羧f基纖維素鹽、乳清蛋白、殺粉、加工殿^。 上述可使用單獨一種或兩種以上混合使用。 ^職化針，㈣縣翻之細絲㈣， _ 士 Ϊ脂、鹿角菜谬、杜南膠、果膠、刺槐豆膠、他拉膠、 癒創木膠、咕噸膠、甘露聚糖、羅望子膠、 膠 或_以外之上述膠凝化狀至少—種和 佳’其中以瓊减選擇自_以外之上述膠凝化劑之$ j IP040111/SF-1137f 8 和瓊脂之混合物為更佳，尤其以瓊脂最佳。 該膠凝化劑之使用量，在膠質狀飲料總量中，通常含0. 1 至5· 0重量％為宜。 本發明中可使用的甜味劑（I)乃室溫下成粉體狀之任意周 ^之甜味劑，雖無特別限制，具體舉例如還原麥芽糖、還原麥 芽，飴、還原糖餘、還原乳糖、木糖醇、赤蘚糖醇、山梨糖醇、 =露糖醇、麥芽糖醇、乳糖醇、巴拉金糖等之糖醇；蔗糖、麥 牙糖、麥牙糖餘、乳糖、果糖、葡萄糖、寡糖、糊精、海藻糖、 蜂蜜、澱粉等之糖類；甜菊、斯克拉糖、羅漢果、阿斯巴甜、 糖精等。上述可使用單獨一種或混合兩種以上使用。上述甜味 劑=，考慮為協助吞嚥飲料而提供糖尿病患者使用時，或以低 熱量、非糖飲料使用時’以使用糖醇較佳。尤以赤蘚糖醇為更 佳0 窃上述混合步驟中，甜味劑（I)之使用量，以膠凝化劑100 ，量份計’通常使用50重量份以上為宜，其中以使用1〇〇重 置份以上為較佳。又，該甜味劑（1)之使用上限，以膠凝化劑 1〇〇重量份計，為2400重量份以下為宜。 ，照上述用量相對於膠凝化劑使用甜味劑（I)時，當以粉 體狀態混合兩者時，甜味劑G)可以包圍膠凝化劑周圍，除適 ^增加膠凝化劑之表觀表面積之外，甜味劑（I)介在膠凝化劑 粉體之間，可防止膠凝化劑本身之直接接觸，而防止膠凝化劑 在水中凝聚。 、亡述膠凝化劑與甜味劑（I)之混合方法並無特別限制，可 適度採用週知之混合粉體之方法。具體舉例如使用v型混合 1、授拌混合機 '攪拌機等而混合。混合時間只要能使兩者充 分混合即可，隨混合方法而異，例如利用攪拌混合機時，通常 在20秒左右。 分散s在：^；r述混合步驟所得混合粉體 IP040111/SF-1137f 9 1361079 上述混•合步驟所得混合粉體中，甜味劑（I)包圍在膠凝化 劑周圍’膠凝化劑之表觀上之表面積增大，又，甜味劑（I)介 在膠凝化$粉體之間，而防止膠凝化劑相互間之直接接觸。因 此’在80Ϊ以下之水中’膠凝化劑不會相互凝聚而形成不溶 性之凝塊’每個膠凝化劑粉體以充分分散狀態下，水分膨潤到 内部而行溶解。 本發明中可使用之水，只要適用於飲料用途之水即可，例 如蒸餾水、天然礦泉水、自來水、離子交換水、精製水等均可 採用。 水之用篁’以膠質狀飲料成分中之上述或下述水以外之各 種成分與水間之合計成為1()()重量％而使用，換言之，以上述 各種成分之殘餘量而使用即可。又，該水可在上述溶解步驟（1) 部添加，或在溶解步驟（1)中添加一部分，然後在其他步 驟中添加餘量亦可。 、又，上述溶解步驟（I)中所使用之水的溫度，通常在8〇。€ 以下’其中以60〜8(TC為較佳，尤以60〜70°c為更佳。 入於^ 粉麟加後’必要時，將整體麟和容解該混 水中，該時，混合粉體添加後之系内溫 度通j保持在60〜8(TC，其令較佳以保持在⑼〜腕下擾拌 =。糟上述’皿度管理及攪拌操作之調配，可加速混合粉體之溶 二之水中，經、分散之後，升 至70〜80 c而溶解,亦可行。然而，該時需備有可升溫之 之水=中因====，下 :的二製時間，更可抑娜 解所4長時間維持女疋之膠質狀飲料 又，本發財，上述轉步驟⑴解絲巾Γ可包含 IP040111/SF-1137f 溶解甜味劑（II)之溶解步驟（π)。由於具有溶解步驟（η)，可 調整膠f狀飲料之風味或凝膠強度《該時，為了快速進行溶解 之觀點，添加甜味劑（II)後之系内溫度通常保持在6〇~8〇<^， 其中以保持在6(K7(TC下攪拌更佳。 本發明可使用之甜味劑（II)，可採用上述甜味劑（1)所示 之相同種類，其他，室溫下呈液狀之甜味劑，例如糖漿、蜂蜜、 糖飴、還原麥芽糖餘、楓糖漿、乳糖醇、巴拉金糖等均可採用。 該甜味劑（II)及上述甜味劑（！）之合計量計，在膠質狀飲料總 量中’通常使用3. 0~25. 0重量％之含量。 又，本發明在不影響本發明之效果範圍内，必要時可適度 具有#•檬酸、檸檬酸鈉等酸驗值調整劑；動植物性油脂；界面 活性劑；防細；祕；色料；維生素_之各獅加劑之添 加步驟。 又，上述溶解步驟（I)中，未使用全部之水時，殘餘之水 量可在上述溶解步驟（II)或各種添加劑之添加步驟中添加使 用’另外’也可包含殘餘水之添加步驟。 然後，冷卻至室溫而得膠質狀飲料。 ,又，依據本發明方法，為防止不溶性凝塊發生，在上述冷 卻步驟之别，並不需要設置過濾等之凝塊除去步驟，但本 方法中也不排除具有上述步驟。 然。後’所郷質狀祕崎過8(rc之溫度，例如保持在 90~100°CT 30秒鐘至3分鐘左右之殺菌處理步驟，可視必要 而設置之。上述短時間之處理，對於膠凝化劑之影塑 沒有使膠凝化劑分解之虞。 τ 依據本發明之製造方法所得之㈣狀倾，可和藥 Ϊ用T供*易吞餘藥_途之協助吞魏料使㊉。使用膠 質狀飲料為上述協助吞嚥飲料用途時，在赃之凝膠強度通 二為10〜1=0克/on2，其中以10〜6〇克/〇〇2為較佳。當凝膠強度 在上述值範®時’即妓吞鱗礙者也不祕發生獨=等 IP040111/SF-1137f 1361079 不良現象而順利吞嗓。另外’經時後也能具有上述值範圍之 膠強度較為理想。 又，上述膠質狀飲料及協助吞嗟飲料為了使用及攜帶方 便，宜填充在容器中。該容器舉例如備有飲用嘴管之銘罐等。 以下’藉實施例具體說明本發明’但是，本發明不侷限於 該等實施例範圍。 [實施例1] 〈膠質狀飲料(E1)之製造〉 匕藉V型混合機(5〇升)使粉體狀之赤蘚糖醇(2〇公斤）及瓊 脂（13· 8公斤）混合2分鐘而得混合粉體。 ^具有擾拌翼且容量為1000升之水槽中，添加8〇ΐ之離子 交^水(820.85公斤），以50 rpm速度旋轉攪拌翼之下，添加 所得混合粉體。隨後，保持水槽在65±5ΐ下，攪掉 妒 混合粉體溶解。 幻之 再保持該水槽於65±5ΐ下，添加赤蘚糖醇(60公斤）於 水槽中，攪拌5分鐘使之溶解後，添加甜菊（〇 35公 ·^ 公斤In the initial mixing step, the hybrid age sweetener (1) is mixed in a preliminarily powdered state. When making a gelatinous product such as a nap-shaped beverage, the premature loss of the gelling agent can suppress the insoluble test, but it is difficult to purchase a clot. Accordingly, it is considered that the surface area of the second f is small, 'the agglutination of the water towel gelling agent, and the agglutination 3' is limited to the surface _, the _ part is not. In addition, 入φΪΪΙ has a method of enrolling hot water by passing a gelation line of less than 4 for a long time, but it is also impossible to suppress the occurrence of clots. / The temperature at which the speed of the hot water is dissolved and the temperature of the hot water is increased, and it is kept at the length of the dish, which prevents the occurrence of insoluble clots, and promotes the hydrolysis reaction of the glue yarn IP040111/SF.1137f 7 1361079, causing the gelling agent itself. Upon decomposition, the appearance or performance of the resulting gelatinous article deteriorates, especially from water, etc., and the appearance or performance deteriorates over time to cause a vicious cycle. In contrast, the present invention encompasses the above-described mixing step. The above mixing step is carried out by mixing the gelling agent and the sweetener (I) in a powder state in advance, so that the periphery of the gelling agent is surrounded by the sweetener (I), and the apparent surface area of the gelling agent is increased. Further, since the sweetener (I) powder is interposed between the respective gelling agent powders, the direct contact of the ray-coagulating agents with each other is prevented, and it is expected to have an effect of preventing aggregation of the gelling agent in the water. Therefore, it is considered that in the subsequent dissolution step (I), 8 (the water below Tc' is mixed with the water, and the respective gelling agent powder is sufficiently dispersed, and then the sweetener (I) is rapidly dissolved in water. After that, the gelling agent continues to be in its state, and does not form an insoluble clot which is agglomerated between the condensing agents, and each of the gelling agent powders is not only surface but also internally swelled by water in a state of being sufficiently dispersed. It can be dissolved. That is, the gelling agent and the sweetener (1) can be simultaneously dissolved in water of 80 ° C or less by using a mixed powder of a gelling agent and a sweetener (I). The gelling agent which can be used in the invention, which is a known gelling agent in the form of a powder at room temperature, can be used for food and drink, and is not particularly limited, but specifically, for example, agar, carrageen谬, dunan, fasher, phloem, polyglucan, locust bean gum, tara gum, guaiac gum, xanthan gum, alginic acid, alginate, nitrogen-fixing gum, cinnamon Gum, psyllium seed gum, gan & tamarind gum, carboxyf-based cellulose salt, whey protein, powder killing The processing hall ^. The above may be used alone or in combination of two or more. ^ Vocational needle, (four) county turned filament (four), _ Shifu, staghorn, dunan, pectin, locust bean gum, He gelatin, guaiac gum, xanthan gum, mannan, tamarind gum, gum or _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _至至0· 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 The sweetener (I) which can be used in the present invention is any sweetener which is in the form of a powder at room temperature, and is not particularly limited, and specific examples thereof include reducing maltose, reducing malt, and hydrazine. , reducing sugar residue, reducing lactose, xylitol, erythritol, sorbitol, = sugar alcohol, maltitol, lactitol, palatinose, etc.; sucrose, maltose, maltose Sugar, lactose, fructose, glucose, oligosaccharides, dextrin, trehalose, honey, starch, etc.; stevia, sclarose , mangosteen, aspartame, saccharin, etc. The above may be used alone or in combination of two or more. The above sweetener =, considered to be used to assist swallowing beverages for use by diabetic patients, or for use in low-calorie, non-sugar drinks It is preferred to use sugar alcohols, especially erythritol. In the above mixing step, the amount of sweetener (I) used is, in terms of gelling agent 100, the amount is usually 50 weight. The above is preferably one, and it is preferable to use one or more of the replacement parts. Further, the upper limit of the use of the sweetener (1) is 2,400 parts by weight or less based on 1 part by weight of the gelling agent. Preferably, when the sweetener (I) is used in the above amount relative to the gelling agent, when the two are mixed in a powder state, the sweetener G) may surround the gelling agent, in addition to increasing the gelation. In addition to the apparent surface area of the agent, the sweetener (I) is interposed between the gelling agent powders to prevent direct contact of the gelling agent itself and prevent the gelling agent from agglomerating in the water. The mixing method of the gelling agent and the sweetener (I) is not particularly limited, and a well-known method of mixing the powder can be suitably employed. Specifically, for example, mixing is carried out using a v-type mixing 1, a mixing mixer, a mixer, or the like. The mixing time may be such that the two can be sufficiently mixed, depending on the mixing method. For example, when using a stirring mixer, it is usually about 20 seconds. Dispersion s in the mixture of powders obtained by the mixing step IP040111/SF-1137f 9 1361079 In the mixed powder obtained by the above mixing and mixing step, the sweetener (I) is surrounded by the gelling agent 'gelling agent The apparent surface area is increased, and the sweetener (I) is interposed between the gelled powders to prevent direct contact of the gelling agents with each other. Therefore, the 'gelling agent in the water below 80 Å does not aggregate with each other to form an insoluble clot. Each of the gelling agent powders is sufficiently dispersed, and the water swells to the inside and dissolves. The water which can be used in the present invention can be used as long as it is suitable for water for beverage use, such as distilled water, natural mineral water, tap water, ion exchange water, purified water or the like. The water is used in an amount of 1 () (% by weight) based on the total amount of the components other than the above or below water in the gelatinous beverage component, in other words, it can be used in the residual amount of the above various components. . Further, the water may be added in the above-mentioned dissolution step (1), or a part may be added in the dissolution step (1), and then the balance may be added in other steps. Further, the temperature of the water used in the above dissolution step (I) is usually 8 Torr. € below 'which is 60~8 (TC is better, especially 60~70°c is better. After entering ^Finlin Plus', if necessary, the whole Linhe will dissolve the mixed water, then mix After the powder is added, the temperature in the system is maintained at 60 to 8 (TC, which is preferably kept at (9) ~ under the wrist. = The above-mentioned 'degree management and mixing operation can accelerate the mixing of the powder. In the solution of dissolved water, after dispersing, it is dissolved to 70~80 c and dissolved. However, at this time, it is necessary to have water for heating = medium cause ====, the following two time, It is also possible to maintain the gelatinous beverage of the female baboon for a long time. In addition, the above-mentioned transfer step (1) can be used to dissolve the sweetener (II) of the IP040111/SF-1137f dissolved sweetener (II). Since the dissolution step (η) is provided, the flavor or gel strength of the gel-like beverage can be adjusted. In this case, the temperature inside the system after the addition of the sweetener (II) is usually maintained at 6 〇 8 for the viewpoint of rapid dissolution. 〇<^, wherein it is kept at 6 (K7 (TC is better stirred). The sweetener (II) which can be used in the present invention can be represented by the above sweetener (1). The same type, other, liquid sweeteners at room temperature, such as syrup, honey, glycoside, reduced maltose, maple syrup, lactitol, palatinose, etc. The sweetener (II) And the total amount of the above-mentioned sweeteners (!) is generally used in the total amount of the gelatinous beverages in an amount of from 3.0 to 25.0% by weight. Further, the present invention is not necessary in the range of effects of the present invention. At the time, it can be moderately adjusted with acidity such as citric acid and sodium citrate; animal and vegetable oils; surfactant; anti-fine; secret; color; vitamin _ the addition step of each lion additive. In the step (I), when the entire water is not used, the residual amount of water may be added in the above-mentioned dissolution step (II) or the addition step of various additives, and the addition step of using 'additional' may also include residual water. Then, cooling to the chamber In addition, in the method of the present invention, in order to prevent the occurrence of insoluble clots, it is not necessary to provide a clot removal step such as filtration in the above cooling step, but the method does not exclude the above. Step. After the 'the quality of the sputum of the secrets of the 8 (rc temperature, for example, maintained at 90 ~ 100 ° CT 30 seconds to 3 minutes of sterilization process, can be set as necessary. The above short-term treatment, for the glue The shadowing agent of the coagulant does not decompose the gelling agent. τ According to the manufacturing method of the present invention, the (four) shape is tilted, and the medicine can be used for the medicine T for the convenience of swallowing the medicine. When the gelatinous beverage is used for the above-mentioned assisted swallowing beverage, the gel strength in the crucible is 10 to 1 = 0 g/on2, and preferably 10 to 6 g/m2. In the above-mentioned value of the standard ® 'that is, the sputum is not secreted, and the IP040111/SF-1137f 1361079 is badly swallowed. In addition, the rubber strength having the above value range after the passage of time is preferable. Further, the above-mentioned gelatinous beverage and assisted swallowed beverage are preferably filled in a container for ease of use and carrying. The container is, for example, a can or the like provided with a drinking spout. The present invention is specifically described by the following examples, but the present invention is not limited to the scope of the embodiments. [Example 1] <Manufacture of colloidal beverage (E1)> Mixing powdery erythritol (2 〇 kg) and agar (13. 8 kg) by a V-type mixer (5 liters) 2 Mix the powder in minutes. ^In a water tank with a stirring wing and a capacity of 1000 liters, add 8 liters of ion water (820.85 kg), rotate the stirring blade at 50 rpm, and add the obtained mixed powder. Subsequently, the water tank was kept at 65 ± 5 Torr, and the 妒 mixed powder was dissolved.幻之之 Keep the sink at 65±5ΐ, add erythritol (60 kg) to the water tank, stir for 5 minutes to dissolve it, add stevia (〇 35 gong ·^ kg
麟5分雜之雜，絲加水成為1〇00Lin 5 points mixed, silk added water becomes 1〇00
金屬^^擾^1分鐘後，為檢討有無凝塊，以2〇0網孔之 金屬篩網過濾，冷部至室溫而得膠質狀飲料(E1)。 第1圖顯示實施例1製造之膠質狀飲料⑽之概略 〈膠質狀飲料(E1)之評估〉 狀飲料⑽依照下述方法及評估標準評估ω s強時後之水分離率、‘ (1)凝膠強度 就膠質狀飲料(E1)，使用流變計（太陽科學 C_C，型流變計），藉直徑2公分之柱塞，在壓 ff040in/SF-U37f 12 10毫米/秒，測定溫度為2(TC之條件下，測定其凝膠強度。 (2) 凝塊之有無 將上述膠質狀飲料(E1)在冷卻至室溫前之狀態（即65±5。(：） 下通過200網孔之金屬篩網，按照下述標準以肉眼評估未通過 之固形物量而評估有無凝塊。 AA ·金屬網篩上無固形物殘存。 BB :金屬網篩上殘存少量之固形物。 CC ’金屬網篩上殘存大量之固形物。 (3) 經時後之水分離率 ^質狀飲料(El)(200克)放入填充有氮氣之密閉容器内， 在40°C下靜置1個月後，於室溫下測定其水分離量，按照下 式求得水之分離率(％)，並依照下列標準評估之。 水之分離率(％)=100 X水之分離量（克)/膠質狀飲料之水 分量（200 X 820. 85/1000)(克） AA :水之分離率未達5%。 BB :水之分離率在5%以上且未達1〇%。 CC :水之分離率在1〇%以上。 膠質狀飲料(E1)放入填充有氮氣之密閉容器内，在4〇。〇 下靜置1個月後，藉流變計（太陽科學公司製品，Compac_1〇〇 型流變計），使用直徑2公分之柱塞，在壓縮速度為1〇毫米/ 秒，測定溫度為20°C之條件下，測定其凝膠強度。 [實施例2] 將最初使用之離子交換水之溫度從8(TC改為7(TC之外， 其他皆按照實施例1所示相同方法製得膠質狀飲料(E2)。 依照實施例1所示相同方法評估（1)凝膠強度、（2)凝塊之 有無、（3)經時後之水分離率、（4)經時後之凝膠強度。其結果 示於表1。 [比較例1] 〈膠質狀飲料(C1)之製造〉 IP040111/SF-1137f 13 備有攪拌翼且容量為1000升之水槽中，添加9〇t>c之離子 父換水(820· 85公斤），以50 rpm速度旋轉攪掉置之τ，承^ 粉體狀之瑗脂（13· 8新）。 仟異之下添加 隨後’保持90±5。(：之下攪拌水槽，使瓊脂在表觀上溶解， 所需時間達30分鐘。 ^ ，再保持該水槽於90±5〇C下，添加赤蘚糖醇(8〇公斤），擾 拌5分鐘使之溶解後，添加甜菊（〇 35公斤）及山梨糖醇(舫公 ^) ’攪拌5分鐘使之溶解，添加水成為1〇〇〇公斤，以調整重 罝。然巧’再攪拌1分鐘後，為檢討有無凝塊，使用2〇〇網孔 之金屬篩網過濾，冷卻至室溫而得膠質狀飲料(C1)。 〈膠質狀飲料(C1)之評估〉 依照實施例1所示相同方法評估⑴凝膠強度、⑵凝塊之 ^無、（3)經時後之水分離率、（4)經時後之凝膠強度^其結果 示於表1。 ^ [比較例2] 〈膠質狀飲料(C2)之製造〉 備有餅S*且容量為1_升之水槽巾，添加8此之離子 父換水(820. 85公斤）之後，以5〇聊速度旋轉餅翼之下， 添加粉體狀之瓊脂（13. 8公斤）。暖，保持水槽於65±5t：之 下攪拌10分鐘。 丹保符該，槽於65±5〇c下，添加赤蘇糖醇⑽公斤〉， 拌5分鐘使之後，添加甜菊（〇 35公斤）及山梨糖醇(85公斤 搜拌5分鐘’添加水成為1〇〇〇公斤，以調整重量。 ，後’再擾拌1分鐘後，為檢討有無凝塊，使用2〇〇網 之金屬_過濾’冷卻至室溫而郷質綠料(⑵。 〈膠質狀飲料(C2)之評估〉 實所示相同方法評估⑴凝膠強度、⑵凝塊之 、（3)經時後之水分離率、⑷經時後之凝膠強度。其結果 示於表1。 IP040111/SF-1137f [比較例3] 〈膠質狀飲料(C3)之製造〉 將最初使用之離子交換水之溫度從8(Tc改為9(TC之外， 其後之水槽溫度保持在90±5eC之外，其他皆按照實施例1所 示相同方法製得膠質狀飲料(C3)。 〈膠質狀飲料(C3)之評估〉 依照實施例1所示相同方法評估d )凝膠強度、（2)凝塊之 有無、（3)經時後之水分離率、（4)經時後之凝踢強度❶其結果 示於表1。 表1 膠質狀飲 料 (1)凝膠 強度(克 /cm2) (2)有無 凝塊 (3)經時 後之水分 離率 (4)經時 後之凝膠 強度(克 /cm2) 實施例1 E1 48 AA AA 50 實施例2 E2 42 AA AA 43 比較例1 C1 25 BB CC 34 比較例2 C2 8 CC BB 13 比較例3 C3 53 AA CC 62 由表1中可知事先混合膠凝化劑及甜味劑，添加該混合粉 體於80°C或70°c之水中，維持該系在65±5cc之實施例丨及實 施例2，不發生凝塊，經時後之水分離率也低。又，上述實施 例所得膠質狀飲料在剛製造後及經時後皆能維持協助吞瑞飲 料之適佳凝膠強度。 … 相對而言，僅添加膠凝化劑於9(rc之熱水，維持系内在 90±5°C之比較例1(即過去之膠質狀製品之製造方法），雖然其 膠凝強度在協助吞嚥飲料之適佳範圍内，除了凝塊產生之外， 經時後之水分離率大，凝膠強度也增大，可知難以維持長期 定之物性值β ' IP040111/SF-1137f 15 80。(：2办事ί*不混合藤凝化劑及甜味齊! ’僅添加谬凝化劑於 聚顯著，ρ 1持系内在65±5°c之比較例2，其膠凝化劑之凝 飲料之祕概。又，賴造後之凝膠強度在協助吞嚥 變化嫩，綱度也會 事ί混合膠凝化劑及甜味劍’添加該混合粉體於 膠強声雖t ί持系内在90飢之比較例3 ’其剛製造後之凝 率大Γί^ϊϊ助吞錄料之適佳範肋，但辦後之水分離 ’可知很難娜持安定之物性值。 、容解ί同ΐί面依據本發明在製造膠飲料之際，踢凝化劑 不用以保持超過80°c之高溫保持特別設備，也 間，同時不會產生凝塊，可簡化製造步驟， 縮知造時間，可提升生產效率。 又，依照本發明所得之膠質狀飲料，溶解膠凝化劑之際， J需保持*超過8〇ΐ：之高溫，糾缺娜凝侧之分解反 應，例如作為協助吞嚥飲料之用途時，經時性 可長期維持安定之製品外觀及彳 ^ 〃離旱低 因此，本發明之膠質狀飲料之製造方法，作為膠質狀飲 般’特別是協助呑嚥用之飲料之製造方法甚為有用， 製品之製造業有益之方法。 【圖式簡單說明】 第1圖為本發明實施例1之概略流程圖。 【主要元件符號說明】 !P〇4〇lll/SF-1137f 16After 1 minute of metal interference, in order to review the presence or absence of clots, the metal mesh of 2〇0 mesh was filtered, and the gelatinous beverage (E1) was obtained by cooling to room temperature. Fig. 1 is a view showing the outline of the colloidal beverage (10) produced in Example 1. <Evaluation of the colloidal beverage (E1)> The beverage (10) was evaluated for the water separation rate after the strong ω s according to the following method and evaluation criteria, '(1) The gel strength is the gelatinous beverage (E1), using a rheometer (Sun Science C_C, rheometer), with a plunger of 2 cm diameter, at a pressure of ff040in/SF-U37f 12 10 mm/sec, the measured temperature is 2 (The gel strength is measured under the condition of TC. (2) Whether or not the gelatinous beverage (E1) is in a state before cooling to room temperature (ie, 65 ± 5 (:)) through 200 mesh For the metal screen, the presence or absence of clots is evaluated by visually assessing the amount of solids that have not passed. AA • No solids remain on the metal mesh screen. BB: A small amount of solids remains on the metal mesh screen. A large amount of solid matter remains on the sieve. (3) Water separation rate after the passage of time ^ The beverage (El) (200 g) is placed in a closed container filled with nitrogen and allowed to stand at 40 ° C for 1 month. The water separation amount was measured at room temperature, and the water separation rate (%) was determined according to the following formula and evaluated according to the following criteria. Separation rate of water (%) = 100 X Separation of water (g) / Water content of colloidal beverage (200 X 820. 85/1000) (g) AA: Water separation rate is less than 5%. BB: Water The separation rate is 5% or more and less than 1%. CC: The separation rate of water is 1% or more. The gelatinous beverage (E1) is placed in a closed container filled with nitrogen, and is placed at 4 Torr. One month later, using a rheometer (Sun Science Inc., Compac_1〇〇 rheometer), using a plunger with a diameter of 2 cm, at a compression speed of 1 mm/s, and measuring the temperature at 20 °C Next, the gel strength was measured. [Example 2] A gelatinous beverage was prepared in the same manner as in Example 1 except that the temperature of the ion-exchanged water used initially was changed from 8 (TC to 7 (TC other than TC). E2) The same method as in Example 1 was used to evaluate (1) gel strength, (2) presence or absence of clot, (3) water separation rate after passage, and (4) gel strength after passage. The results are shown in Table 1. [Comparative Example 1] <Manufacture of colloidal beverage (C1)> IP040111/SF-1137f 13 In a water tank equipped with a stirring blade and having a capacity of 1000 liters, an ion parent of 9〇t>c was added. (820·85 kg), rotate at 50 rpm to stir off the set τ, and take the powdery blush (13·8 new). Add it under the singularity and then keep '90±5. The water tank dissolves the agar on the surface for 30 minutes. ^ , and then keep the water tank at 90±5〇C, add erythritol (8〇 kg), and stir it for 5 minutes to dissolve it. Add stevia (〇35 kg) and sorbitol (舫公^) 'Agitate for 5 minutes to dissolve, add water to 1 〇〇〇 kg to adjust the weight. However, after stirring for another minute, in order to check for the presence or absence of clots, it was filtered using a metal mesh of 2 mesh, and cooled to room temperature to obtain a gelatinous beverage (C1). <Evaluation of Gummy Beverage (C1)> According to the same method as in Example 1, (1) gel strength, (2) clot failure, (3) water separation rate after passage, and (4) coagulation after passage The strength of the rubber was shown in Table 1. ^ [Comparative Example 2] <Manufacture of Gummy Beverage (C2)> A sink towel with a cake S* and a capacity of 1 liter is added. After adding 8 of the ion father to change the water (820.85 kg), 5 〇 Under the speed of the rotating wing, add powdered agar (13. 8 kg). Warm and keep the sink at 65±5t: for 10 minutes. Dan Bao Fu, the trough at 65 ± 5 〇 c, add erythritol (10) kg 〉, mix for 5 minutes, then add stevia (〇 35 kg) and sorbitol (85 kg search for 5 minutes 'add water to become 1〇〇〇kg to adjust the weight. After 'disturbing for 1 minute, in order to check for the presence or absence of clots, use 2〇〇 mesh metal_filter' to cool to room temperature and enamel green material ((2). Evaluation of Beverage (C2)> The same method was used to evaluate (1) gel strength, (2) clot, (3) water separation rate after passage, and (4) gel strength after passage. The results are shown in Table 1. IP040111/SF-1137f [Comparative Example 3] <Manufacture of Gummy Beverage (C3)> Change the temperature of the ion-exchanged water used initially from 8 (Tc to 9 (other than TC, and then keep the temperature of the water tank at 90) Gummy beverage (C3) was prepared in the same manner as in Example 1 except for ±5 eC. <Evaluation of Gummy Beverage (C3)> The same method as in Example 1 was used to evaluate d) gel strength, ( 2) The presence or absence of clots, (3) Water separation rate after passage, and (4) Condensation strength after passage. The results are shown in Table 1. Table 1 Glue Beverage (1) Gel strength (g/cm2) (2) With or without clot (3) Water separation rate over time (4) Gel strength after time (g/cm2) Example 1 E1 48 AA AA 50 Example 2 E2 42 AA AA 43 Comparative Example 1 C1 25 BB CC 34 Comparative Example 2 C2 8 CC BB 13 Comparative Example 3 C3 53 AA CC 62 It is known from Table 1 that the gelling agent and the sweetener are mixed in advance, and added. The mixed powder was maintained at 65 ± 5 cc in water at 80 ° C or 70 ° C, and Example 2 was not clogged, and the water separation rate after the passage was also low. The gelatinous beverage obtained in the example can maintain the proper gel strength of the swallow beverage after the manufacture and after the time. Relatively speaking, only the gelling agent is added to the 9 (rc hot water, the maintenance system is 90). Comparative Example 1 of ±5 ° C (that is, the manufacturing method of the past colloidal product), although the gel strength is within a suitable range for assisting the swallowing of the beverage, in addition to the generation of the clot, the water separation rate after the passage is large. The gel strength also increases, and it is difficult to maintain the long-term physical property value β ' IP040111 / SF-1137f 15 80. (: 2 service ί * do not mix vine coagulant and sweet taste ! 'Only adding the 谬 coagulant to the aggregation, the ρ 1 holding system is within 65 ± 5 ° C of Comparative Example 2, the secret of the gelling agent of the gelling agent. Swallowing changes tender, the outline will also matter ί mixed gelling agent and sweet sword 'add this mixed powder in the strong sound of t ί ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ ̄ Γί^ϊϊ 适 适 录 之 ϊϊ , , , , , , , , , , , , , , , , , , , , , , , , , , According to the invention, in the manufacture of the plastic beverage, the kicking coagulant does not need to maintain the special equipment at a high temperature of more than 80 ° C, and at the same time, no clots are generated, which simplifies the manufacturing steps and shrinks. Knowing the time can increase production efficiency. Moreover, in the gelatinous beverage obtained according to the present invention, when the gelling agent is dissolved, J needs to maintain a high temperature of more than 8 〇ΐ: the decomposition reaction of the condensed side, for example, when it is used to assist the swallowing beverage, The method for producing a gelatinous beverage of the present invention can be used as a gelatinous beverage, and is particularly useful as a method for manufacturing a beverage for a sore throat. A useful method of manufacturing. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic flow chart of Embodiment 1 of the present invention. [Main component symbol description] !P〇4〇lll/SF-1137f 16