| abstract |
Disclosed is a drink jelly that is capable of being stored for a long period of time while suppressing deterioration of the gel even when distributed at room temperature. As a gelling agent for drink jelly, xanthan gum having an acetyl group content of 1% or less is contained as an essential component, and one or more selected from carrageenan, glucomannan and low methoxyl pectin are used in combination. The gel point is preferably 25 to 50 ° C. Further, one or more selected from low methoxyl pectin, deacylated gellan gum, native gellan gum and agar are added to the gelling agent. Also, the dynamic viscoelasticity of the drink jelly shows that the storage elastic modulus of 1% to 100% of the strain shows a value of 0.5 to 5 Pa without depending on the strain, and tan δ ( There is a region where the loss elastic modulus / storage elastic modulus) exceeds 1. Furthermore, the pH of the drink jelly is 3.4 to 7.0. [Selection figure] None |