JPH0436662B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing a jelly containing carbon dioxide gas, and more specifically, the present invention relates to a method for producing a jelly containing carbon dioxide gas, which contains carbon dioxide gas uniformly, has a mouthfeel similar to that of a beverage containing carbon dioxide gas, and has a jelly similar to that of a jelly. The present invention relates to a method for producing a large amount of carbon dioxide gas-containing jelly having a chewy texture. The jelly product of the present invention can be used not only for the purposes of conventional jelly, but also for purposes similar to soft drinks due to the refreshing feeling of carbon dioxide gas. Further, the present invention can be utilized for factory production in that a carbon dioxide gas-containing jelly can be obtained through a simple process. [Conventional Background and Description of Prior Art] Carbonated jelly, which has the refreshing feeling of a carbonated drink and the chewy texture of jelly, meets the recent diversification of consumer tastes and has become popular as a type of dessert. However, it has not yet reached the point where it is commercially available. This is thought to be because it is difficult to uniformly disperse and contain a large amount of carbon dioxide gas in the final product, and also because it is difficult to prevent carbon dioxide gas from escaping during the manufacturing process. Up to now, several attempts have been proposed regarding the production of gel-like products containing carbon dioxide gas. For example, using gelatin as a gelling agent,
A method has been proposed in which a gelatin solution and a carbonic acid-containing aqueous solution are mixed at low temperature, sealed, and cooled to form a gel (Japanese Unexamined Patent Publication No. 1983-45837). Easy to dissipate,
Further, there are disadvantages in that it is difficult to uniformly disperse and contain a sufficient amount of carbon dioxide gas in the final product, and gelatin does not have a superior texture as a jelly compared to carrageenan or agar. In addition, a method has been proposed in which carbon dioxide gas is blown into the gelatin solution at a low temperature, the gelatin solution is sealed, heated, and shaken while cooling, and the shaking is stopped immediately before gelatinization occurs (Japanese Patent Publication No. 54-22501). In this method, it is difficult to cool and solidify gelatin at a constant temperature and time, which makes industrial production difficult, and the texture of gelatin as a jelly is difficult. The problem is that it is not very good. In addition, a method has been proposed in which a gelatinizing agent solution (agar, a mixture of locust bean gum and xanthan gum) is blown with carbon dioxide gas or mixed with carbonated water, sealed, heated, and cooled (Japanese Patent Laid-Open Publication No.
54-52761), in this method, since the gelling temperature of the gelling agent is high, the mixing temperature of the gelling agent must be increased, which reduces the carbon dioxide content, and The drawback is that the carbon dioxide gas cannot be uniformly dispersed in the jelly because the container is heated after being sealed. Furthermore, prepare a carbonate-based raw material solution and an acid-based raw material solution, gel one of them in advance, add the other, seal, heat, dissolve the gel, and then cool again to solidify. A method has also been proposed (Japanese Unexamined Patent Publication No. 102762/1983), but this method requires a large number of steps, is extremely difficult to encapsulate carbon dioxide into the final product, and also has low carbon dioxide pressure. The problem is that it tends to result in products with low levels of quality. Furthermore, a gelling agent solution (such as a mixture of locust bean gum and xanthan gum) is gelled in advance, carbon dioxide gas is blown into it, or carbonated water is mixed therein, and the solution is immediately sealed, heated, shaken, and cooled. A method of solidifying the product again has been proposed (Japanese Patent Application Laid-Open No. 1983-69247), but as with the above method, the gelation temperature of the final product is high and carbon dioxide gas must be sufficiently encapsulated in the gel. However, it is difficult to avoid the disadvantage that the carbon dioxide content of the product is low. The present inventors continued their research with the aim of improving the difficulties in these methods and producing jelly containing carbon dioxide gas through a simple process, and in this research, they used carrageenan as a gelling agent. ,
We found that when carrageenan is combined with salts that increase the gelling temperature of carrageenan, less carbon dioxide escapes during the jelly manufacturing process, and the carbon dioxide can be dispersed uniformly in the product. Based on this knowledge, we have arrived at the present invention. [Object of the invention and summary of the invention] The object of the present invention is to uniformly contain carbon dioxide gas,
It is an object of the present invention to provide a carbon dioxide-containing jelly with excellent refreshing feeling, appearance, and mouthfeel, and another object of the present invention is to provide a method for easily producing a carbon dioxide-containing jelly. The present invention relates to the production of carbon dioxide-containing jelly, which comprises filling a container with an aqueous gelling agent solution and an aqueous carbon dioxide solution, sealing the container, shaking, and then cooling to gel. (b) A container is filled with a salt that increases the gelling temperature of carrageenan together with an aqueous carbon dioxide solution or a mixture of an aqueous carbon dioxide solution and an aqueous carrageenan solution. This is the manufacturing method. In the method for producing carbon dioxide-containing jelly of the present invention, the salt that increases the gelling temperature of carrageenan is selected from the group consisting of potassium salts, magnesium salts, calcium salts, ammonium salts, and mixtures thereof. The potassium salt can be selected from the group consisting of potassium bitartrate, potassium phosphate, polymerized potassium phosphate, potassium sulfate, potassium carbonate, potassium citrate, potassium chloride, and mixtures thereof. , the magnesium salt can be selected from the group consisting of magnesium chloride, magnesium sulfate, magnesium carbonate and mixtures thereof, and the calcium salt can be
Calcium citrate, calcium lactate, calcium gluconate, calcium phosphate, calcium sulfate, calcium chloride and mixtures thereof can be used;
Furthermore, ammonium salts selected from the group consisting of ammonium sulfate, ammonium phosphate, ammonium carbonate, ammonium alum, and mixtures thereof can be used. Further, the carrageenan can be selected from the group consisting of katsupa carrageenan, iota carrageenan, and mixtures thereof, and the carbon dioxide aqueous solution can be water, milk, whey, buttermilk, fruit juice, soy milk, alcoholic beverages, and Pressurizing carbon dioxide gas into a mixture selected from the group consisting of these mixtures,
What is obtained by dissolving it can be used. In the method for producing carbon dioxide-containing jelly of the present invention, a carbon dioxide aqueous solution is filled into a container at a temperature of 10 to 25°C, and a carrageenan aqueous solution is filled into a container at a temperature 1 to 10°C higher than the gelling temperature of carrageenan. can do. In addition, the salt that increases the gelling temperature of carrageenan is
Used in an amount of ~100% (by weight), the carbon dioxide aqueous solution is 1 part (by weight) of the carrageenan aqueous solution
It can be used in an amount of 0.2 to 5 parts (by weight). Additionally, aqueous carrageenan solutions can be used at concentrations containing 0.2-3% (by weight) carrageenan. In the present invention, a carbon dioxide-containing jelly containing a sufficient amount of carbon dioxide gas evenly dispersed therein, which has the texture and texture inherent to jelly, and which also has a cooling sensation unique to carbon dioxide gas, can be produced by simple process operations. can be manufactured. [Specific description of the invention] The aqueous solution containing carbon dioxide used in the present invention can be used in drinking water, fruit juice, milk, soy milk, alcoholic beverages, whey,
Carbon dioxide gas is dissolved in buttermilk or a mixture thereof using a conventional method (for example, using a carbonator) under pressure. If necessary, salts, pigments, fragrances, etc., which will be described later, can also be added. Potassium salts, calcium salts, magnesium salts, and ammonium salts that increase the gelling temperature of carrageenan can be added in advance to an aqueous solution containing carbon dioxide gas, or after filling a container with an aqueous solution containing carbon dioxide gas and an aqueous carrageenan solution. , can be added in powder or solution form. In any case, salts should not be added directly to the carrageenan aqueous solution. This is because the addition of salts increases the gelation temperature of the carrageenan aqueous solution, so in order to mix uniformly with the aqueous solution containing carbon dioxide gas, the overall temperature must be raised, and the carbon dioxide gas dissipates. . For milk, fruit juice, soy milk, etc. that contain salts, it is necessary to supplement the amount of salts necessary to gel carrageenan, or in some cases it may be possible to gel the carrageenan sufficiently without supplementing salts at all. It varies depending on the amount of milk, soy milk, etc. If drinking water is used, salts must be added. As a salt that increases the gelling temperature of carrageenan,
Salts that can be used include potassium salts such as potassium bitartrate, potassium phosphate, polymerized potassium phosphate, potassium sulfate, potassium carbonate, potassium citrate, and potassium chloride, and calcium salts such as calcium citrate and lactic acid. Calcium, calcium gluconate, calcium phosphate, calcium sulfate, calcium chloride, etc.; ammonium salts such as ammonium sulfate, ammonium phosphate, ammonium carbonate, ammonium alum, etc.; magnesium salts, such as magnesium chloride, magnesium sulfate, magnesium carbonate, etc. be. As is well known, there are three types of carrageenan: katsupa type, lambda type, and iota type, but the ones that can be used in the present invention are commercially available katsupa type and/or iota type, which do not gel. Lambda type cannot be used. Next, the method of the present invention will be explained in detail. In the method of the present invention, the temperature of the raw material liquid during the manufacturing process is important, so this point will be explained first. The amount of dissolved carbon dioxide in water increases as the temperature decreases, but if the temperature is too low, gelation will occur immediately when mixed with the carrageenan aqueous solution, and the water will not be sealed, shaken,
After cooling, sufficient gel strength is not obtained. If the temperature is too high, the gel strength will not deteriorate as described above, but the amount of dissolved carbon dioxide will decrease, which is not desirable. Therefore, water containing carbon dioxide gas has a concentration of 10 to 25
It is desirable to keep it at ℃. Next, regarding the carrageenan aqueous solution, as mentioned above, if the temperature is too low, gelation will occur at an early stage when mixed with an aqueous solution containing carbon dioxide gas, and if the temperature is too high, carbon dioxide gas will dissipate, which is undesirable. When an aqueous carrageenan solution is mixed with an aqueous solution containing carbon dioxide gas, it is desirable that the mixture is maintained at a temperature 1 to 10°C higher than the gelation temperature of carrageenan. Next, the manufacturing mode will be explained. First, water, milk, fruit juice, soy milk, etc., to which salts, pigments, fragrances, etc. have been added as necessary, are sterilized using conventional methods.
Cool to below ℃ and blow in carbon dioxide gas using the usual method.
Maintain at 10-25°C, preferably 15-20°C. In addition, when adding salts, they may be added in the form of an aqueous solution or a solid after filling a container with an aqueous carrageenan solution and an aqueous solution containing carbon dioxide gas. The amount of salts is 1 to 100% (by weight) of the weight of carrageenan, and when using milk, soy milk, etc. that contain salts, it may not be necessary to add them or they may be supplemented to match the above amount. . Next, an aqueous solution of katsupa and/or iota carrageenan is prepared. The amount of carrageenan is determined appropriately depending on the desired texture of the jelly, but is usually 0.2~
It is in the range of 3% (by weight). A predetermined amount of carrageenan is dissolved in water, milk, fruit juice, soy milk, etc. This aqueous carrageenan solution is sterilized by a conventional method, and then cooled and maintained at a temperature that is 1 to 10° C. higher than the gelation temperature of the mixed solution when mixed with an aqueous solution containing carbon dioxide gas. For example, a carrageenan aqueous solution and an aqueous solution containing carbon dioxide gas are mixed in a 1:1 (weight ratio; the same applies hereinafter).
If the gelling temperature of the mixed solution is 25°C, the carrageenan aqueous solution is maintained at 45°C. The temperature at which the carrageenan aqueous solution is maintained varies depending on the amount and temperature of the aqueous solution containing carbon dioxide, the amount of the carrageenan aqueous solution, the amount and properties of the carrageenan used, the amount of salts, etc., so before carrying out the method of the present invention, It is preferable to conduct a test in advance to determine this. Note that sugar or the like may be added to the carrageenan aqueous solution as a sweetener, if necessary. The pressure-resistant and sealable container used in the present invention is, for example, a 250ml can for carbonated drinks, etc.
It does not deform under a pressure of at least 3 kg/cm ² and has a sealing property that prevents internal carbon dioxide gas from leaking under this pressure. This container is filled with an aqueous carrageenan solution and an aqueous solution containing carbon dioxide gas by a conventional method, but the order in which they are filled is not limited, and they may be mixed in advance and then filled. If the aqueous solution containing carbon dioxide gas does not contain salts, add them at this time. Thereafter, the container is sealed, shaken to uniformly mix the raw material liquid, and cooled to below the gelation temperature to solidify the contents. Next, the method of the present invention will be explained in further detail by showing test examples. Test Example 1 A test was conducted on the relationship between the gelling agent in carbon dioxide-containing jelly and the texture of the product. (1) Preparation of carbon dioxide-containing jelly (1-1) Carbon dioxide-containing jelly using Katupa carrageenan as a gelling agent Dissolve Katupa carrageenan in water to give a 1.0%
An aqueous solution was prepared, heat sterilized at 95°C for 10 minutes, and then kept at 35°C. Separately, dissolve potassium chloride and calcium lactate in water so that the total concentration is 0.3%.
An aqueous salt solution was prepared, heat sterilized at 95°C for 10 minutes, and then cooled to 5°C. This salt aqueous solution was placed in a carbonator, carbon dioxide gas was blown in, and the temperature was heated to 20°C. Then, this soda water and the Katupa carrageenan aqueous solution prepared earlier were mixed at a weight ratio of 1:1 to produce a 250 ml volume of pressure-resistant,
After filling into a sealable container, sealing the container and shaking, the mixture was immediately cooled to 10° C., and a carbon dioxide-containing jelly was prepared using Katupa carrageenan as a gelling agent. (1-2) Carbon dioxide-containing jelly using agar as a gelling agent Except for using agar as a gelling agent and keeping the agar aqueous solution at a temperature of 65℃, (1-2)
A carbon dioxide-containing jelly was prepared in the same manner as in 1) using agar as a gelling agent. (1-3) Carbon dioxide-containing jelly using gelatin as the gelling agent Gelatin was prepared in the same manner as in (1-1) except that gelatin was used as the gelling agent and the aqueous gelatin solution was maintained at a temperature of 25°C. A carbon dioxide gas-containing jelly was prepared using the following as a gelling agent. (1-4) Carbon dioxide-containing jelly using a mixture of locust bean gum and xanthan gum as a gelling agent A mixture of locust bean gum and xanthan gum is used as a gelling agent, and an aqueous solution of a mixture of locust bean gum and xanthan gum is heated at 75°C. Except that it was held at a temperature of (1
In the same manner as in -1), a carbon dioxide-containing jelly was prepared using a mixture of locust bean gum and xantha gum as a gelling agent. (2) Measurement of carbon dioxide content Put 100g of carbon dioxide-containing jelly into an air collecting bottle.
The whole is heated to 50°C to melt the carbon dioxide-containing jelly. The carbon dioxide gas generated at this time was collected, its volume was measured under atmospheric pressure, and this was taken as the amount of carbon dioxide gas stored in 100 g of the carbon dioxide-containing jelly. The results were as shown in Table 1. (3) Sensory test of jelly A panel of 20 people (10 men and 10 women) ate carbon dioxide gas-containing jelly, and each panelist rated it on the following 5-level scale, and the evaluations of the 20 panelists were averaged. . The results were as shown in Table 1. (3-1) Evaluation of carbonic acidity This is an expression of the strength or weakness of the carbonic acid sensation when eaten. +5: Feels the carbonic acid very strongly, +4: Feels the carbonic acid a little strongly, +3: Average, +2: Feels the carbonic acid a little weakly, +1: Hardly feels it, (3-2) Texture evaluation The texture is based on carbonic acid gas. It expresses the texture and chewiness when eating the jelly containing it. +5: Very good, +4: Somewhat good, +3: Fair, +2: Somewhat bad, +1: Very bad (4) Results The results were as shown in Table 1.

[Table] (Note) *: Gelation temperature when mixed with an aqueous solution containing carbon dioxide gas.
According to Table 1, if the temperature of the gelling agent aqueous solution is high when mixed with the carbon dioxide aqueous solution, the carbon dioxide content of the carbon dioxide-containing jelly will be low and the carbonic acid taste will be poor. Carbon dioxide-containing jelly that uses gelatin as a gelling agent has a high carbon dioxide content, but
Both carbonation and texture are poor. However, when compared with a carbon dioxide-containing jelly that uses Katupa carrageenan as a gelling agent, despite the low temperature of the gelling agent aqueous solution, the carbon dioxide content of the carbon dioxide-containing jelly makes Katupa carrageenan gel. It is lower than the carbon dioxide content of the jelly used as a curing agent. From these results, it can be seen that the carbon dioxide-containing jelly containing katsutapakaginan as a gelling agent has excellent carbon dioxide retention and texture. A similar test was conducted using iota carrageenan instead of katsupa carrageenan, and similar results were obtained. Test Example 2 A test was conducted on the relationship between raw materials to which salts are added in the production of carbon dioxide-containing jelly, carbon dioxide content and texture of the product. (1) Preparation of gelling agent aqueous solution

[Table] Mix and dissolve the raw materials in Table 2, and heat the solution at 85℃.
After heat sterilizing for 10 minutes, the mixture was cooled to the temperature shown in Table 2 to prepare an aqueous gelling agent solution and a salt-gelling agent aqueous solution. (2) Preparation of carbon dioxide aqueous solution

[Table] Aqueous solution and water with the composition and amount shown in Table 3,
After heating and sterilizing at 85℃ for 10 minutes and cooling to 5℃, carbon dioxide gas was blown in with a carbonator.
Thereafter, it was heated to 20°C and maintained at that temperature to prepare a salt-carbon dioxide aqueous solution, a carbon dioxide aqueous solution, and a carbon dioxide aqueous solution. The amount of water in the carbon dioxide aqueous solution is adjusted in order to add salts after mixing with the gelling agent aqueous solution. (3) Preparation of carbon dioxide gas-containing jelly (3-1) Preparation of carbon dioxide gas-containing jelly using salts-carbon dioxide aqueous solution Add the salts-carbon dioxide gas solution shown in Table 3 to the gelling agent aqueous solution shown in Table 2 at a ratio of 1:1. In the proportion of
A pressure-resistant, sealable container was filled, sealed, shaken, and then cooled to 5° C. to prepare a carbon dioxide-containing jelly. (3-2) Preparation of carbon dioxide-containing jelly by adding salts to the mixed liquid Fill a pressure-resistant, sealable container with the gelling agent aqueous solution shown in Table 2 and the carbon dioxide gas solution shown in Table 3 at a ratio of 1:1, Add 1 g of potassium chloride and 3 g of calcium chloride to this,
After sealing and shaking, the mixture was cooled to 5°C to prepare a carbon dioxide-containing jelly. (3-3) Preparation of jelly by adding chloride to gelling agent aqueous solution Potassium chloride 1
g and 3 g of calcium chloride, and in a 1:1 ratio with the carbon dioxide aqueous solution,
A pressure-resistant, sealable container was filled, sealed, shaken, and then cooled to 5° C. to prepare a carbon dioxide-containing jelly. (3-4) Preparation of jelly using salts-gelling agent aqueous solution Table 2 Salts-gelling agent aqueous solution and Table 3
Fill a pressure-resistant, sealable container with the carbon dioxide aqueous solution shown in the table at a ratio of 1:1, and seal it.
After shaking, the mixture was cooled to 5° C. to prepare a carbon dioxide-containing jelly. (4) Tests and Results The carbon dioxide content of each carbon dioxide-containing jelly was measured and the sensory test was conducted in the same manner as in Test Example 1 (2) and (3). The results were as shown in Table 4.

[Table] According to Table 4, when salts are added to the gelling agent aqueous solution, the carbon dioxide content of the carbon dioxide gas-containing jelly is 0, and both the carbonic acidity and texture of the carbon dioxide gas-containing jelly are It is defective. From this,
In the production of jelly containing carbon dioxide, it is necessary to avoid adding salts that increase the gelling temperature of the gelling agent to the gelling agent aqueous solution, and avoid adding salts to the gelling agent aqueous solution or a mixture of the gelling agent aqueous solution and the carbonic acid gas aqueous solution. It turns out that you can add salt to. Test Example 3 A test was conducted on the relationship between the gelling agent aqueous solution and the texture of the product in carbon dioxide-containing jelly. (1) Preparation of jelly containing carbon dioxide Sugar 300g Katsutaparaginan 12g Water 688g Total 100g Mix and dissolve the above raw materials and heat at 85℃ for 10 minutes.
After heat sterilizing for a minute, the mixture was cooled to the temperature shown in Table 5 and maintained at that temperature to prepare an aqueous gelling agent solution. Separately, potassium chloride 1g calcium chloride 3g water 966g total 1000g The above raw materials were mixed and dissolved, and heated to 85℃ for 10 minutes.
After heat sterilizing for a minute, it was cooled to 5°C, placed in a carbonator, and carbon dioxide gas was blown into it, and then maintained at 25°C to prepare a salt-carbon dioxide aqueous solution. In a 200ml container, add 100ml of the above gelling agent aqueous solution.
ml, and then 100 ml of the salts-carbon dioxide aqueous solution, sealed, shaken, and immediately cooled to 5° C. to prepare each carbon dioxide-containing jelly. (2) Tests and Results For each carbon dioxide-containing jelly, measurement of carbon dioxide content and sensory test were conducted in the same manner as in Test Example 1. The results of the test were as shown in Table 5.

〔Effect of the invention〕

The effects achieved by the method of the present invention are as follows. (1) Since carrageenan is used as a gelling agent, the texture as a jelly is extremely good. (2) Carrageenan does not gel until it is mixed with an aqueous solution containing carbon dioxide. Therefore, the temperature of the carrageenan aqueous solution can be kept low.
A large amount of carbon dioxide gas can be uniformly dispersed in the jelly. (3) The manufacturing process is extremely simple compared to conventional ones.

Claims (1)

[Scope of Claims] 1. In the production of a carbon dioxide-containing jelly, which comprises filling a container with an aqueous gelling agent solution and an aqueous carbon dioxide solution, sealing the container, shaking, and then cooling and gelling, (a ) using an aqueous carrageenan solution as the gelling agent aqueous solution, and (b) filling a container with a salt that increases the gelling temperature of carrageenan together with an aqueous carbon dioxide solution or a mixed solution of an aqueous carbon dioxide solution and an aqueous carrageenan solution. A method for producing a carbon dioxide gas-containing jelly, characterized by the following. 2. The method for producing a carbon dioxide-containing jelly according to claim 1, wherein the carrageenan aqueous solution is filled into a container at a temperature 1 to 10° C. higher than the gelling temperature of carrageenan. 3. The method for producing a carbon dioxide-containing jelly according to claim 1 or 2, wherein the carrageenan aqueous solution contains 0.2 to 3% (by weight) carrageenan. 4. According to any one of claims 1 to 3, wherein the salt that increases the gelling temperature of carrageenan is used in a proportion of 1 to 100% (by weight) based on carrageenan. A method for producing carbon dioxide-containing jelly. 5. Any one of claims 1 to 4, wherein the carbon dioxide aqueous solution is used in an amount of 0.2 to 5 parts (by weight) to 1 part (weight) of the carrageenan aqueous solution. A method for producing a carbon dioxide-containing jelly as described in Crab. 6. The method for producing a carbon dioxide-containing jelly according to any one of claims 1 to 5, characterized in that the carbon dioxide aqueous solution is filled into a container at a temperature of 10 to 25°C. 7. The carbon dioxide-containing jelly according to any one of claims 1 to 6, wherein the carrageenan is selected from the group consisting of katsupa carrageenan, iota carrageenan, and mixtures thereof. manufacturing method. 8. The aqueous carbon dioxide solution is characterized in that carbon dioxide gas is pressurized and dissolved in a solution selected from the group consisting of water, milk, whey, buttermilk, fruit juice, soy milk, alcoholic beverages, and mixtures thereof. A method for producing a carbon dioxide-containing jelly according to any one of claims 1 to 7. 9. Claims 1 to 9, characterized in that the salt that increases the gelling temperature of carrageenan is selected from the group consisting of potassium salts, magnesium salts, calcium salts, ammonium salts, and mixtures thereof. The method for producing a carbon dioxide-containing jelly according to any one of Item 9. 10. A patent characterized in that the potassium salt is selected from the group consisting of potassium bitartrate, potassium phosphate, polymerized potassium phosphate, potassium sulfate, potassium carbonate, potassium citrate, potassium chloride, and mixtures thereof. A method for producing a carbon dioxide-containing jelly according to claim 9. 11. Claim 9 or 1, wherein the magnesium salt is selected from the group consisting of magnesium chloride, magnesium sulfate, magnesium carbonate, and mixtures thereof.
A method for producing a carbon dioxide-containing jelly according to item 0. 12. Claims 9 to 12, characterized in that the calcium salt is selected from the group consisting of calcium citrate, calcium lactate, calcium gluconate, calcium phosphate, calcium sulfate, calcium chloride, and mixtures thereof. The method for producing a carbon dioxide-containing jelly according to any one of Item 11. 13. Any one of claims 9 to 12, wherein the ammonium salt is selected from the group consisting of ammonium sulfate, ammonium phosphate, ammonium carbonate, ammonium alum, and mixtures thereof. A method for producing a carbon dioxide-containing jelly as described in .