201103444 v 六、發明說明： 【發明所屬之技彳标領域】 發明領域 本發明係有關於一種含有膠狀物之飲料。更具體而 言，係有關於一種膠狀物於飲料中安定分散，而膠狀物本 身呈現不明顯狀態而存在之飲料。 發明背景 迄今，為對應消費者對飲食之喜好之多樣化，已提供 多樣之飲料食品。其中，在飲料範疇内，已開發了含有膠 狀物之飲料作為提供獨特口感及順喉感受等之飲料，成為 . 符合喜好性之飲料而備受矚目。含有膠狀物之飲料則分為 在分離狀態下含有膠狀物與液體之膠狀物分散型，以及飲 料整體呈現膠狀之果凍狀型。 前者之膠狀物分散型之飲料有膠狀物易於飲料中沈澱 之問題。如上所述’膠狀物會沈澱之飲料不僅其外表不甚 美觀，即便食用時加以攪拌而使膠狀物分散，食用時膠狀 物仍將發生沈殿’而無法均勻食用膠狀物與液體部分。因 此’前者之類型之飲料已要求膠狀物不致於飲料中沈澱， 而可安定懸浮。 又，迄今，膠狀物分散型之飲料為求美觀，已開發了 藉染色膠狀物而提昇美觀度之產品。而，消費者之喜好多 變，亦期待前所未有之新型態之飲料之開發。因此，舉例 言之，若在膠狀物分散型之飲料中，使飲料中存在之膠狀 201103444 物本身在不明顯狀態下懸浮，則在食用時方才感受膠狀物 之存在，而可給予消費者新奇之印象，故可期待多變之現 代人喜好獲得滿足。然而’迄今，如何方可使所包含之膠 狀物呈現不明顯狀態’則尚無明確之方法。 如上所述，膠狀物於飲料中安定懸浮且膠狀物本身呈 現不明顯狀態而存在之飲料雖受期待成為前所未有之新產 品而可符合現代人之喜好，但具有此種特性之飲料目前仍 未開發完成。 【先行技術文獻】 【專利文獻】 【專利文獻1】特開平10-243779號公報 C發明内容3 發明概要 發明欲解決之課題 本發明之目的在提供一種膠狀物於飲料中安定懸浮， 進而膠狀物本身呈現不明顯狀態而存在之飲料。 用以欲解決課題之手段 本發明人為解決上述問題而鑽研檢討後，發現在包含 膠狀物與液體部之飲料中’使用結冷膠作為膠化劑而調製 膠狀物，並亦對液體部混合結冷膠，且將膠狀物之布里糖 度值S又定成液體部之布里糖度值以下，即可使膠狀物於飲 料中女疋懸浮，進而使膠狀物本身呈現不明顯狀態而存 在。本發明即基於上述發現，進而反驗討而完成。 亦即，本發明係提供以下態樣之飲料。 201103444 第1項.一種飲料，包含膠狀物與液體部，其特徵在於 膠狀物及液體部雙方均含有結冷膠，膠狀物之布里糖度值 在液體部之布里糖度值以下。 第2項.如第1項之飲料，膠狀物之布里糖度值相對於液 體部之布里糖度值之比率為0_2〜1。 第3項.如第1或2項之飲料，其中相對於膠狀物之總 量，膠狀物所含有之結冷膠之濃度為0.05〜0.5重量％百分 比。 第4項.如第1〜3項中任一項之飲料，膠狀物含有1價或2 價之陽離子。 第5項.如第4項之飲料，膠狀物中1價或2價之陽離子之 濃度依陽離子原子換算而為0.001〜0.5重量百分比。 第6項.如第1〜5項中任一項之飲料，膠狀物含有糖。 第7項.如第6項之飲料，膠狀物中糖之濃度為1〜20重量 %。 第8項.如第1〜7項中任一項之飲料，液體部所含有之結 冷膠之濃度為液體部之各總量之0.001〜0.05重量％。 第9項.如第1〜8項中任一項之飲料，液體部含有1價或2 價之陽離子。 第10項.如第9項之飲料，液體部中之1價或2價之陽離 子之濃度依陽離子原子換算而為0.0001〜0.1重量％。 第11項.如第1〜10項中任一項之飲料，液體部含有糖。 第12項.如第11項之飲料，液體部中糖之濃度為3〜25重 量％ 〇 5 201103444 第13項·如第1〜12項中任一項之飲料，其係按液體部各 1〇〇重量份對膠狀物3〜35重量份之比率包含該膠狀物。 第14項.一種飲料之製造方法，本方法之特徵在於包含 混合一含有結冷膠之膠狀物與一含有結冷膠之液體部之步 驟’且前述膠狀物之布里糖度值在前述液體部之布里糖度 值以下。 第15項.如第14項之製造方法’膠狀物之布里糖度值相 對於液體部之布里糖度值之比率為0.2〜卜 第16項.如第Μ或15項之製造方法，其中相對於前述膠 狀物之總量，膠狀物所含有之結冷膠之濃度為〇.〇5〜0.5重量 百分比。 第17項·如第14〜16項中任一項之製造方法，其中相對於 前述液體部之總量，液體部所含有之結冷膠之濃度為 0.001〜0.05重量百分比。 第18項.如第14〜17項中任一項之製造方法，其係按液 體部每100重量份對膠狀物3〜35重量份之比率將該膠狀物 予以混合。 第19項.如第14〜18項中任一項之製造方法，其係在混 合含有結冷膠之膠狀物與含有結冷膠之液體部後，再予以 加熱殺菌處理。 發明效果 依據本發明之飲料，由於膠狀物可於飲料中安定分散 而懸浮，故可均勻食用膠狀物，並均勻感受食用時膠狀物 之獨特口感及順喉感覺等。 201103444 又’依據本發明之飲料，由於膠狀物本身呈現不明顯 狀態而存在，入口時方才感受膠狀物存在，故可提供前所 未有之新奇感受之飲料風味。 么今泛用作為食品範缚之膠化劑之洋菜膠及明膠之 膠狀物X熱之安定性較差，在高溫條件下膠質狀態會崩 解，故無法接受_般食品製造所採用之加熱殺菌處理。相 對於此，本發明之飲料所含有之膠狀物在高溫條件下亦可 保持膠狀，故可接受一般食品製造所採用之加熱殺菌處 理，是其優點。 進而’本發明之飲料中包含膠狀物與液體部，故對膠 狀物混合原本不易混合於飲料中之食材，即可輕易攝取該 食材。舉例言之’由苦味、澀味等感官觀點而言較排斥添 加於液體部之食材，可加以混合於膠狀物中，而掩蓋該食 材之感官上之缺點。又，舉例言之，在液體部中可能不安 疋之&材可藉混合於膠狀物中而抑制該食材之不安定化。 圖式簡單說明 第1圖係顯示第12實施例之飲料之外觀(左）及第12實施 例之飲料去除液體部後之外觀(右）者。 第2圖係顯示含有染色成橘色之膠狀物之飲料(除色素 以外，配方與第9實施例相同）靜置於室内約10個月後，再 觀察外觀之結果者。 L實;方式j 用以實施發明之形態 本發明之飲料包含膠狀物與液體部，膠狀物及液體部 201103444 雙方均含有結冷膠，膠狀物之糖濃度低於液體部之糖濃 度。如上所述，對膠狀物及液體部雙方混合結冷膠，且將 膠狀物之糖濃度設成低於液體部之糖濃度，即可使膠狀物 於液體部中安定分散而懸浮，進而可使膠狀物呈現不明顯 狀態而存在。以下，即詳細說明本發明之飲料之構成。 膠狀物 本發明之飲料所含有之膠狀物係使用結冷膠作為膠化 劑而業經膠化之固態物。 膠狀物所含有之結冷膠之濃度在可膠化之範圍内並無 特別之限制，但舉例言之，可例示為膠狀物之各總重量之 〇-〇5〜0·5重量百分比，而〇.〇8〜〇 3重量百分比更佳，〇丨〜〇 2 重量百分比則最佳。 膠狀物亦可為提昇結冷膠之膠化強度之目的而添Mi 仏或2價之陽離子。上述陽離子可例示為鈉離子、鉀離子、 鈣離子、鎂離子等。1價或2價之陽離子可以〖價或2價之陽 離子游離之水溶性鹽之形態進行混合，上述之鹽則可具體 舉為氣化鈉、氣化鉀、乳酸辦、氣化鎖、氯化轉、葡萄糖 醆鈣、碳酸鈣、碳酸鎂、葡萄糖酸鋅等。該等1價或2價之 陽離子可使用單獨丨種，亦可使用2種以上之組合。 對膠狀物混合1價或2價之陽離子時，其混合比例可對 應使用之陽離子之種類、膠狀物之膠化強度等而適當加以 决定，但舉例言之，可例示為就膠狀物之各總重量換算^賈 或2知之陽離子原子之濃度，而為0.001〜0.065重量百分比， 0.004〜0.05重量百分比將更佳，〇_5〜〇〇4重量百分比則最佳。 201103444 又’亦可在不妨礙本發明之效果之限度内，對膠狀物 添加結冷膠以外之膠化劑，但視與結冷膠併用之勝化劑之 種類不同，可能損及膠狀物之透明性，甚至使膠狀物呈現 明顯之狀態。又，結冷膠以外之膠化劑亦可能不具耐熱性， 而無法接受加熱殺菌處理。因此，自使膠狀物具備透明性， 且在飲料中膠狀物呈現不明顯狀態而存在之觀點而言，膠 化劑宜單獨使用結冷膠。 為確保膠狀物於飲料中之懸浮性，並呈現良好風味， 進而具備所欲之布里糖度值，宜對膠狀物添加糖。在此’ 糖包含單醣、雙醣類、寡醣，具體則可例示為葡萄糖、半 乳糖、果糖、阿拉伯糖、木糖、蔗糖、乳糖、麥芽糖、菌 藻糖、蔗糖素、果寡糖、半乳寡糖、糊精等。該等糖中較 且採用者可例示為葡萄糖、果糖、蔗糖素。該等糖可單獨 使用1種’亦可使用2種以上之組合。 膠狀物所含之糖濃度可斟酌膠狀物之布里糖度值、使 用之糖種類及風味等而適當加以設定，但舉例言之，可例 示宜為膠狀物之各總重量之1〜20重量百分比，而以5〜15重 里百分比為佳，8〜1 〇重量百分比則更佳。 又，為調整風味及口感’進而具備所欲之布里糖度值， 亦可對膠狀物添加麥芽糖醇、木糖醇、山梨糖醇、甘露糖 醇等糖醇及聚葡萄糖等水溶性食物纖維。 進而，除上述成分以外，在不妨礙本發明之效果之限 度内’亦可對膠狀物適量添加果汁、甜味料、色素、防腐 Μ、安定劑、抗氧化劑、香料、酸化劑、調味料、乳化劑、 201103444 pH調整劑 '營養強化劑等β 膠狀物之布里糖度值僅須低於後述之液體部之布里糖 度值即可，但由在飲料中使膠狀物安定分散而懸浮之觀點 而言，膠狀物之布里糖度值可例示為卜如，而以3〜18為佳， 5〜15則更佳。在此，膠狀物之布里糖度值可藉測定膠狀物 之膠狀固化前之液體（即，用於調製膠狀物之全部成分已混 合而在膠狀固化前呈液狀之組成物）或將膠狀物壓磨成液 狀而成之組成物之糖度折射率（Brix)而求出。膠狀物之布里 糖度值主要受所混合之糖之種類及濃度所影響，進而亦受 糖醇及水溶性食物纖維之種類及濃度所影響。膠狀物之布 里糖度值可藉適當設定上述成分之混合量等而進行調整。 本發明之飲料中，膠狀物具有透明性，而可使膠狀物 於飲料中呈現不明顯狀態而存在，故為使膠狀物充分具備 此項特性’宜在無損膠狀物之透明性之範圍内選擇添加成 分。在此，透明性可為無色透明、有色透明之任一種。 膠狀物之形狀亦可為球狀、直方狀、立方狀、圓柱狀、 多面體狀等任一種形狀。又，膠狀物之大小僅須為可與液 體部一同被食用之大小範圍即可，通常可為0.001〜8cm3， 而以0.008〜lcm3為佳，0.02〜〇.75cm3則更佳。 液體部 本發明之飲料所包含之液體部含有結冷膠，並呈液 狀。液體部所含有之結冷膠之濃度僅須為不致使液體部膠 化之範圍内即可，但舉例言之，可例示為液體部之各總量 之0.001〜0.05重量百分比，而以0.005〜0_〇3重量百分比為 201103444 % 佳，0·008~〇.〇2重量百分比則更佳。 又’在不妨礙本發明之效果之限度内，亦可對液體部 添加結冷膠以外之膠化劑，但視與結冷膠併用之膠化劑之 種類不同，可能損及液體部之透明性、口感等，或使液體 部膠化，故宜不混合結冷膠以外之膠化劑。 為使膠狀物安定懸浮於液體部中，在不致使結冷膠膠 化之範圍内，亦可對液體部添加丨價或2價之陽離子。可對 液體部混合之1價或2價之陽離子之具體例則與可與膠狀物 混合之1價或2價之陽離子相同。對液體部混合之丨價或2價 之陽離子可使用單獨1種，亦可為2種以上之組合。對液體 部混合1價或2價之陽離子時，其混合比例可對應使用之陽 離子之種類等而適當加以決定，但舉例言之，可例示為就 液體部之各總重量換算1價或2價之陽離子原子之濃度而為 0.0001〜0.1重量百分比’而以〇 0007〜0 065重量百分比為 佳’ 0.0013〜0.05重量百分比則更佳。 液體部之布里糖度值設定成大於膠狀物之布里糖度 值。具體而言，膠狀物之布里糖度值(Gel Brix值)相對於液 體部之布里糖度值（Liquid Brix值）之比率（Gel Brix值 /Liquid Brix值）可例示為0.2〜卜而以0.4〜0.85為佳，0.5〜0.8 則更佳。膠狀物及液體部之布里糖度值符合上述比率，即 可避免膠狀物於飲料中沈澱，而可安定懸浮。 又，液體部之布里糖度值雖在符合上述比率之範圍内 可適當設定’但具體而言，可例示為丨5〜25，而以3〜2〇為 佳，5〜15則更佳。 201103444 液體部之布里糖度值主要受所混合之糖之種類及濃度 所影響’進而亦受糖醇及水溶性食物纖維之種類及濃度所 影響。膠狀物之布里糖度值可藉適當設定上述成分之混合 量等而進行調整。 為使液體部呈現良好風味，進而具備所欲之布里糖度 值，宜對其添加糖。對㈣部混合之糖之具體例則與對膠 狀物混合之糖相同。對液體部混合之糖可單獨使用崤，亦 可使用2種以上之好。_’騎體料合讀亦可盥對 膠狀物混合之糖為同種類，或與對膠狀物混合之糖不同種 類又液體。P所含之糖濃度可斜酌液體部之布里糖度值、 使用之糖種類及風味等而適當加以設^，但舉例言之可 例示宜為液體部之各總重量之3〜25重量百分比，而以7〜2〇 重量百分比為佳’ 1()〜15重量百分比則更佳。 又’為調整風味及σ感’進而具備所欲之布里糖度值， 亦可對液體料加糖醇及水溶性食物纖維。對液體部混合 之糖醇及水溶性食物纖維之具體例顯對膠狀物混合者相 同。 進而，除上述成分以外，在不妨礙本發明之效果之限 度内，亦可對液體部適當添加果汁、甜味料色素、防腐 劑、安定劑、抗氧化劑、香料、酸化劑、調味料、乳化劑、 pH調整劑、營養強化劑等。 本發明之飲料中，膠狀物具有透明性，呈現不明顯狀 態而存在，故為充分發揮此項特性，宜使液體部具備透明 性。在此，透明性不限於無色透明，亦可為有色透明。又， 12 201103444 上述膠狀物為有色透明時’液體部宜與膠狀物同色而為有 色透明。 飲料 本發明之飲料包含以上所說明之膠狀物與液體部，藉 組合特定組成之膠狀物與液體部如上，即可使膠狀物安定 懸洋，且使膠狀物存在不明顯狀態之下。 本發明之飲料中，上述膠狀物與液體部之混合比並無 特別之限制，但舉例言之，可例示按上魏體部各丨⑻重量 份對上述膠狀物3〜35重量份之比率而予以混合，而以5〜25 重量份為佳，1〇〜15重量份之範圍則更佳。若符合上述比 率，則可均衡兼備膠狀物之口感與液體部之風味。 本發明之飲料可提供作為果汁飲料、清涼飲料、碳酸 飲料、乳酸菌飲料、運動飲料、湯飲、茶飲等各種形態之 飲料。 又’盛裝本發明之飲料之容器可透明亦可為不透明。 本發明之飲料可使膠狀物安定懸浮，且使膠狀物存在不明 顯狀態下，而具備相當之美觀性，故由充分享受其美觀之 觀點而言，宜盛裝於透明容器’而以透明保特瓶及透明坡 璃容器為佳，無色透明保特瓶及無色透明玻璃容器則更佳。 本發明之飲料可藉混合預定量之上述膠狀物與上述液 體部而製成。本發明之飲料所混合之膠狀物即便接受一般 飲料之製造所採用之加熱殺菌處理’亦可保持膠狀，故本 發明之飲料之製造時，在上述膠狀物與上述液體部之混合 後，亦可視需要而接受加熱殺菌處理。加熱殺菌處理之條 13 201103444 件在飲料殺菌之可能範圍内並無特別之限制，但舉例言 之’可例示為65〜121。(：，而以85〜11(TC、1〜600秒為佳，1~180 秒則更佳。201103444 v VI. Description of the Invention: [Technical Field of the Invention] Field of the Invention The present invention relates to a beverage containing a jelly. More specifically, it relates to a beverage in which a gel is stably dispersed in a beverage, and the gel itself exists in an inconspicuous state. Background of the Invention So far, various beverages and foods have been provided in response to the diversification of consumer preferences for food. Among them, in the category of beverages, beverages containing gelatin have been developed as beverages that provide a unique taste and a sense of throat, and have become a favorite beverage. The gel-containing beverage is classified into a jelly-dispersed type containing a jelly and a liquid in a separated state, and a jelly-like type in which the whole beverage is gelatinous. The former gel-dispersed beverage has a problem that the gel is easy to precipitate in the beverage. As mentioned above, the beverage that the gel will precipitate is not only unattractive, but even if it is stirred, the gel is dispersed. When it is eaten, the gel will still appear in the sap, and the gel and liquid portion cannot be uniformly consumed. . Therefore, the beverage of the former type has required that the jelly does not precipitate in the beverage, but can be suspended in stability. Further, hitherto, the gel-dispersed beverage has been developed to improve the appearance by dyeing a gel. However, consumers' preferences are changing, and they are also looking forward to the development of new-style beverages that have never been seen before. Therefore, for example, if the colloidal 201103444 present in the beverage itself is suspended in an inconspicuous state in the gel-dispersed beverage, the presence of the jelly is felt at the time of consumption, and consumption can be given. The novelty of the impression, so you can expect the change of modern people's preferences to be satisfied. However, there has been no clear way to say how to make the contained gel appear in an inconspicuous state. As described above, the beverage which is suspended in the beverage and the gel itself is in an inconspicuous state is expected to be an unprecedented new product and can meet the preferences of modern people, but the beverage having such characteristics is still present. Not developed. [PRIOR ART DOCUMENT] [Patent Document 1] Japanese Laid-Open Patent Publication No. Hei 10-243779. SUMMARY OF INVENTION Technical Problem The object of the present invention is to provide a jelly which is suspended in a beverage and then glued. The beverage itself presents a beverage that is present in an inconspicuous state. Means for Solving the Problems The present inventors have studied and solved the above problems, and found that in the beverage containing the jelly and the liquid portion, 'the gelatin is used as a gelling agent in the beverage containing the gel and the liquid portion, and the liquid portion is also applied to the liquid portion. Mixing the gellan gum, and setting the brix value S of the gel to be below the Brix value of the liquid part, so that the jelly can be suspended in the drink, so that the gel itself is not obvious The state exists. The present invention has been completed based on the above findings and further counter-inspection. That is, the present invention provides the following aspects of the beverage. 201103444 Item 1. A beverage comprising a jelly and a liquid portion, wherein both the gel and the liquid portion contain gellan gum, and the Brix value of the gel is below the Brix value of the liquid portion. Item 2. The beverage according to Item 1, wherein the ratio of the Brix value of the jelly to the Brix value of the liquid portion is 0_2 to 1. Item 3. The beverage according to Item 1 or 2, wherein the gelatin contains a gellan gum concentration of 0.05 to 0.5% by weight based on the total amount of the gel. The beverage according to any one of items 1 to 3, wherein the gel contains a monovalent or divalent cation. Item 5. The beverage according to item 4, wherein the concentration of the monovalent or divalent cation in the jelly is 0.001 to 0.5% by weight in terms of the cation atom. The beverage according to any one of items 1 to 5, wherein the gel contains sugar. Item 7. The beverage according to item 6, wherein the concentration of the sugar in the jelly is from 1 to 20% by weight. The beverage according to any one of items 1 to 7, wherein the concentration of the gellan gum contained in the liquid portion is 0.001 to 0.05% by weight based on the total amount of the liquid portion. The beverage according to any one of items 1 to 8, wherein the liquid portion contains a monovalent or divalent cation. Item 10. The beverage according to item 9, wherein the concentration of the monovalent or divalent cation of the liquid portion is 0.0001 to 0.1% by weight in terms of the cation atom. The beverage according to any one of items 1 to 10, wherein the liquid portion contains sugar. Item 12. The beverage according to Item 11, the concentration of the sugar in the liquid portion is 3 to 25% by weight. 20115 201103444 Item 13. The beverage according to any one of Items 1 to 12, which is The gums are included in a ratio of from 3 to 35 parts by weight based on the weight of the gum. Item 14. A method for producing a beverage, the method comprising the steps of: mixing a jelly containing gellan gum with a liquid portion containing gellan gum and the Brix value of the gel is as described above The Brix value of the liquid portion is below. Item 15. The manufacturing method according to Item 14, wherein the ratio of the Brix value of the jelly to the Brix value of the liquid portion is 0.2 to 16. The manufacturing method of Item No. 15, wherein The concentration of the gellan gum contained in the jelly is 〇. 5 to 0.5% by weight relative to the total amount of the foregoing gel. The manufacturing method according to any one of the items 14 to 16, wherein the liquid portion contains a gellan gum concentration of 0.001 to 0.05% by weight based on the total amount of the liquid portion. The manufacturing method according to any one of items 14 to 17, wherein the gel is mixed in a ratio of 3 to 35 parts by weight per 100 parts by weight of the liquid portion. The manufacturing method according to any one of the items 14 to 18, wherein the gel containing the gellan gum and the liquid portion containing the gellan gum are mixed and then heat-sterilized. EFFECTS OF THE INVENTION According to the beverage of the present invention, since the gel can be stably dispersed and suspended in the beverage, the gel can be uniformly consumed, and the unique taste and the throat feeling of the gel can be uniformly felt when consumed. 201103444 Further, the beverage according to the present invention exists because the gel itself is in an inconspicuous state, and the gel is present at the time of entry, so that a beverage flavor of unprecedented novelty can be provided. The gelatin which is widely used as a gelling agent for foods and the gelatin of gelatin X has poor heat stability, and the gel state will disintegrate under high temperature conditions, so it is impossible to accept the heating used in the food manufacturing. Sterilization treatment. In contrast, the jelly contained in the beverage of the present invention can be kept in a gel form under high temperature conditions, so that it can be subjected to heat sterilization treatment used in general food manufacturing, which is an advantage. Further, the beverage of the present invention contains a gel and a liquid portion, so that the food can be easily ingested by mixing the gel with a food material which is not easily mixed in the beverage. For example, the ingredients added to the liquid portion are more repulsive from the sensory point of view such as bitterness and astringency, and may be mixed in the gel to mask the sensory disadvantages of the food. Further, by way of example, the & material which may be unsafe in the liquid portion may be inhibited from being unstable by mixing in the jelly. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing the appearance of the beverage of the twelfth embodiment (left) and the appearance of the beverage removing liquid portion of the twelfth embodiment (right). Fig. 2 is a view showing the appearance of the appearance of the beverage containing the gelatin dyed in orange (the formulation other than the pigment, the same as in the ninth embodiment) after standing in the room for about 10 months. L mode; mode j for carrying out the invention. The beverage of the present invention comprises a gel and a liquid portion, and the gel and liquid portion 201103444 both contain gellan gum, and the sugar concentration of the gel is lower than the sugar concentration of the liquid portion. . As described above, the gelatin and the liquid portion are mixed with the cold gel, and the sugar concentration of the gel is set lower than the sugar concentration of the liquid portion, so that the gel is stably dispersed and suspended in the liquid portion. Further, the gel can be present in an inconspicuous state. Hereinafter, the constitution of the beverage of the present invention will be described in detail. Glue The gum contained in the beverage of the present invention is a gelled solid using gellan gum as a gelling agent. The concentration of the gellan gum contained in the gel is not particularly limited in the range of gelatinizable, but by way of example, it can be exemplified as 〇-〇5 to 0.5 weight percent of the total weight of the jelly. And 〇.〇8~〇3 is more preferably a weight percentage, and 〇丨~〇2 is the best weight percentage. The gum may also add Mi 仏 or a divalent cation for the purpose of enhancing the gel strength of the gellan gum. The above cation can be exemplified by sodium ion, potassium ion, calcium ion, magnesium ion or the like. The monovalent or divalent cation may be mixed in the form of a valence or a divalent cation free water-soluble salt, and the above salts may specifically be sodium gasification, potassium hydride, lactic acid, gasification, chlorination. Transfer, glucose strontium calcium, calcium carbonate, magnesium carbonate, zinc gluconate, and the like. These monovalent or divalent cations may be used singly or in combination of two or more. When a monovalent or divalent cation is mixed with the gel, the mixing ratio thereof may be appropriately determined depending on the kind of the cation to be used, the gel strength of the gel, and the like, but, for example, it may be exemplified as a gel. The total weight is converted to a concentration of cation or a known cationic atom, and is 0.001 to 0.065% by weight, more preferably 0.004 to 0.05% by weight, and most preferably 5% to 5% by weight. 201103444 In addition, the gelling agent other than gellan gum may be added to the gel within the limits of the effect of the present invention, but the gelling agent may be damaged depending on the type of the gelling agent used in combination with the gellan gum. The transparency of the object even makes the gel appear in a distinct state. Moreover, gelling agents other than gellan gum may not be heat resistant and cannot be subjected to heat sterilization. Therefore, it is preferable to use gellan gum alone from the viewpoint that the gel has transparency and the gel is present in an inconspicuous state in the beverage. In order to ensure the suspension of the jelly in the beverage, and to present a good flavor, and then have the desired Brix value, it is preferred to add sugar to the jelly. Here, the sugar includes monosaccharides, disaccharides, and oligosaccharides, and specific examples thereof include glucose, galactose, fructose, arabinose, xylose, sucrose, lactose, maltose, bacteriocin, sucralose, and fructooligosaccharide. Quaternary oligosaccharides, dextrin, etc. Among these sugars, those employed may be exemplified by glucose, fructose, and sucralose. These sugars may be used singly or in combination of two or more kinds. The concentration of the sugar contained in the jelly may be appropriately determined depending on the Brix value of the jelly, the type of the sugar to be used, the flavor, and the like. However, for example, the total weight of the gel should be exemplified as 1~ 20% by weight, and preferably 5 to 15% by weight, and 8 to 1% by weight is more preferred. In addition, in order to adjust the flavor and taste, and further have a desired Brix value, it is also possible to add a sugar alcohol such as maltitol, xylitol, sorbitol or mannitol to a jelly, and a water-soluble dietary fiber such as polydextrose. . Further, in addition to the above-mentioned components, in the limit of not impairing the effects of the present invention, it is also possible to add a proper amount of juice, sweetener, coloring matter, antiseptic, stabilizer, antioxidant, perfume, acidifier, seasoning to the jelly. , emulsifier, 201103444 pH adjuster 'nutrition enhancer and other β gums Brittle value only need to be lower than the brix value of the liquid part mentioned later, but by the gel in the beverage stable dispersion From the viewpoint of suspension, the Brix value of the jelly can be exemplified as Bu, and preferably 3 to 18, and 5 to 15 is more preferable. Here, the Brix value of the jelly can be determined by measuring the gel before the gelatinous solidification of the gel (that is, the composition for preparing the gel and all the components of the gel have been mixed and liquidified before the gelatinous solidification) Or the brix refractive index (Brix) of the composition obtained by pulverizing the gel into a liquid form. The Brix value of the gum is mainly affected by the type and concentration of the mixed sugar, and is also affected by the type and concentration of the sugar alcohol and the water soluble dietary fiber. The gum content of the gel can be adjusted by appropriately setting the mixing amount of the above components and the like. In the beverage of the present invention, the gel has transparency, and the gel can be present in an inconspicuous state in the beverage, so that the gel has sufficient characteristics to be suitable for the transparency of the gel. Add ingredients in the range. Here, the transparency may be any one of colorless transparency and color transparency. The shape of the jelly may be any shape such as a spherical shape, a rectangular shape, a cubic shape, a cylindrical shape, or a polyhedral shape. Further, the size of the jelly material only needs to be a size range which can be eaten together with the liquid portion, and is usually 0.001 to 8 cm 3 , more preferably 0.008 to 1 cm 3 , and even more preferably 0.02 to 75 75 cm 3 . Liquid portion The liquid portion contained in the beverage of the present invention contains gellan gum and is in a liquid state. The concentration of the gellan gum contained in the liquid portion only needs to be within a range that does not cause the liquid portion to gel. However, for example, it can be exemplified as 0.001 to 0.05% by weight of the total amount of the liquid portion, and 0.005~ The weight percentage of 0_〇3 is 201103444%, and the weight percentage of 0.008~〇.〇2 is better. Further, in the case where the effect of the present invention is not impaired, a gelling agent other than gellan gum may be added to the liquid portion, but depending on the type of the gelling agent used in combination with the gellan gum, the transparency of the liquid portion may be impaired. Sex, mouth feel, etc., or gelatinize the liquid portion, so it is advisable not to mix the gelling agent other than gellan gum. In order to suspend the jelly in the liquid portion, a valence or a divalent cation may be added to the liquid portion insofar as the gellan gum is not gelled. Specific examples of the monovalent or divalent cation which can be mixed with the liquid portion are the same as the monovalent or divalent cation which can be mixed with the gel. The valence or the divalent cation which is mixed in the liquid portion may be used singly or in combination of two or more kinds. When a monovalent or divalent cation is mixed in the liquid portion, the mixing ratio thereof may be appropriately determined depending on the type of the cation to be used, etc., but may be exemplified by converting the monovalent or divalent price for each total weight of the liquid portion. The concentration of the cationic atom is 0.0001 to 0.1% by weight', and preferably 〇0007~0 065 by weight, preferably 0.0013 to 0.05% by weight. The Brix value of the liquid portion is set to be larger than the Brix value of the jelly. Specifically, the ratio of the Brix value (Gel Brix value) of the jelly to the Brix value (Liquid Brix value) of the liquid portion (Gel Brix value/Liquid Brix value) can be exemplified as 0.2 to 0.4 to 0.85 is preferred, and 0.5 to 0.8 is preferred. The Brix value of the gel and the liquid portion is in accordance with the above ratio, so that the gel can be prevented from being precipitated in the beverage, and the suspension can be stabilized. Further, the Brix value of the liquid portion can be appropriately set within the range corresponding to the above ratio, but specifically, it can be exemplified by 丨5 to 25, preferably 3 to 2 Torr, and more preferably 5 to 15. 201103444 The Brix value of the liquid part is mainly affected by the type and concentration of the mixed sugars' and is also affected by the type and concentration of sugar alcohol and water soluble dietary fiber. The Brix value of the jelly can be adjusted by appropriately setting the mixing amount of the above components and the like. In order to give the liquid portion a good flavor and further have a desired Brix value, it is preferred to add sugar thereto. The specific example of the mixed sugar of the (four) portion is the same as the sugar mixed with the gel. The sugar mixed in the liquid portion may be used singly or in combination of two or more. _’ riding material can also be used to mix the sugars of the gel with the same type, or with different types of sugar mixed with the jelly. The concentration of the sugar contained in P may be appropriately set in consideration of the Brix value of the liquid portion, the type of sugar to be used, the flavor, and the like, but it may be exemplified as 3 to 25 weight% of the total weight of the liquid portion. And the weight ratio of 7 to 2 为 is preferably '1 () ~ 15% by weight is more preferable. Further, in order to adjust the flavor and the sigmoid sensation, it is possible to have a desired Brix value, and it is also possible to add a sugar alcohol and a water-soluble dietary fiber to the liquid material. The specific examples of the sugar alcohol and the water-soluble dietary fiber mixed in the liquid portion are the same as those in the gel mixture. Further, in addition to the above components, the liquid portion, the sweetener color, the preservative, the stabilizer, the antioxidant, the fragrance, the acidifying agent, the seasoning, and the emulsification may be appropriately added to the liquid portion within the limits of not impairing the effects of the present invention. Agent, pH adjuster, nutritional enhancer, etc. In the beverage of the present invention, the gel material has transparency and is present in an inconspicuous state. Therefore, in order to fully exhibit this property, it is preferred to provide the liquid portion with transparency. Here, the transparency is not limited to colorless and transparent, and may be colored and transparent. Further, 12 201103444 When the above-mentioned jelly is colored and transparent, the liquid portion is preferably colored in the same color as the jelly and is transparent. Beverage The beverage of the present invention comprises the above-mentioned gel and liquid portion. By combining the gel and liquid portions of the specific composition as above, the gel can be stabilized and suspended, and the gel is in an inconspicuous state. under. In the beverage of the present invention, the mixing ratio of the gel to the liquid portion is not particularly limited, and, for example, a ratio of 3 to 35 parts by weight of the gum (8) by weight of each of the upper body parts can be exemplified. It is preferably mixed in an amount of 5 to 25 parts by weight, more preferably in the range of 1 to 15 parts by weight. If the above ratio is satisfied, the taste of the jelly and the flavor of the liquid portion can be balanced. The beverage of the present invention can be provided as a beverage of various forms such as a juice drink, a refreshing drink, a carbonated drink, a lactic acid bacteria drink, a sports drink, a soup drink, and a tea drink. Further, the container containing the beverage of the present invention may be transparent or opaque. The beverage of the invention can make the jelly stable and suspend, and the gel is in an inconspicuous state, and has a considerable aesthetic appearance, so it should be contained in a transparent container from the viewpoint of fully enjoying its beauty. It is better to use PET bottles and transparent glass containers, as well as colorless transparent PET bottles and colorless transparent glass containers. The beverage of the present invention can be produced by mixing a predetermined amount of the above-mentioned jelly with the above liquid portion. The jelly mixed by the beverage of the present invention can maintain a gel shape even if it is subjected to heat sterilization treatment for the manufacture of a general beverage. Therefore, in the manufacture of the beverage of the present invention, after the gel is mixed with the liquid portion It can also be heat-sterilized as needed. The heat sterilization treatment strip 13 201103444 is not particularly limited in the range of the sterilization of the beverage, but the example is exemplified as 65 to 121. (:, and 85 to 11 (TC, 1 to 600 seconds is better, 1 to 180 seconds is better.
【實施例J 以下’藉實施例等說明本發明，但本發明並不受限於 以下之實施例。 實施例 <飲料之調製> 已依以下之步驟，分別調製膠狀物與液體部，並混合 其等再經加熱殺菌處理’而調製成包含膠狀物與液體部之 飲料。 1·膠狀物之調製 在表1〜2之膠狀物欄所示之混合成分中，將結冷膠與酸 化劑添加於已加熱至90°C以上之精製水中，而予以攪拌溶 解後’再依序添加其它混合成分，而調製成已溶解全部混 合成分之混合原料液。接著，將該混合原料液倒入預定之 容器中並在4°C下予以靜置一晚，而使混合原料液膠化。將 所得之膠體切成約5mm見方之形狀，而製得膠狀物。 又，膠狀物之布里糖度值之測定則係使用糖度量測儀 (HAND PEFRACT METER N-1E，株式會社ATAGO)測定上 述混合原料液之布里糖度值所得。 2.液體部之調製 將表1〜2中液體部欄所示之成分加入精製水中並予以 混合，而調製液體部。又’所調製之液體部之布里糖度值 14 201103444 係使用糖度量測儀(HAND PEFRACT METER N-1E，株式會 社ATAGO)測定所得。 3.膠狀物與液體部之混合及加熱殺菌處理 按表1〜2所示之比率分別混合各實施例之膠狀物與液 體部，並依65°C、10分鐘之條件進行加熱殺菌處理，而調 製成包含膠狀物與液體部之飲料。 【表1】 實施例 1 2 3 4 5 6 7 膠 狀 物 蔗糖素 10g l〇g l〇g - - - - 果糖 _ - - 5g 5g 5g 5g b芽糖醇 - - 5g 5g 5g 5g 甜味料 - - 適量 適量 適量 適量 水溶性食物纖維#1 適量 適量 適量 適量 適量 適量 適量 酸化劑 適量 適量 適量 適量 適量 適量 適量 結冷膠 o.lg 〇_15g 0.175g 0.175g 0.15g 0.125g o.l 25g 乳酸鈣 O.lg O.lg O.lg O.lg o.lg O.lg 0_08g 適量 適量 適量 適量 適量 適量 適量 香料 液量 液量 液量 液量 液量 液量 液量 l〇〇g l〇〇g l〇〇g l〇〇g l〇〇g l〇〇g lOOg 布里糖度值 11.2 11.2 11.3 12.3 12.5 12.6 12.6 液 體 部 簾糖素 10g l〇g 10g - - - - 果糖 - _ 5g 5g 5g 5g 麥芽糖醇 - - 5g 5g 5g 5g 水溶性食物纖維#1 適量 適量 適量 適量 適量 適量 適量 酸化劑 適量 適量 適量 適量 適量 適量 適量 結冷膠 0.003g 0_003g 0.005g 0.005g 0.005g o.oig o.oig 乳酸妈 0.002g 0.002g 0.005g 0.007g 0.007g 0.007g 0.007g 果汁 適量 適量 適量 適量 適量 適量 適量 香料 適量 適量 適量 適量 適量 適量 適量 全量 l〇〇g l〇〇g l〇〇g l〇〇g l〇〇g l〇〇g l〇〇g 15 201103444 布里糖度值 11.2 11.2 11.3 12.3 12.5 12.6 12.6 液背 狀 曼部各100重量份之膠 物之混合比(重詈份、 33.3 33.3 25 25 25 29 29 #1 .水溶性食物纖維使用了難消化性糊精及聚葡萄糖。 【表2】 實施例 8 9 10 11 12 13 14 膠 狀 物 果糖 2.5g 2.5g 2.5g • - - - 麥芽糖醇 2-5g 2_5g 2_5g - - - 異構化糖漿 9g 9g 9g 9g 甜味料 適量 適量 適量 - - - - 水溶性食物纖維則 適量 - - - - - - 酸化劑 適量 適量 適量 適量 適量 適量 適量 結冷膠 〇-13g 〇_13g 0.13g o.l 3g 0.13g 0.13g 〇.13g 乳酸鈣 〇_9g 〇.9g 〇.9g 〇.9g 〇.lg 〇.lg 〇.9g 果汁 適量 適量 適量 適量 適量 適量 適量 香料 適量 適量 適量 適量 適量 適量 適量 全量 100g l〇〇g l〇〇g l〇〇g l〇〇g l〇〇g l〇〇g 布里糖度值 7.4 5.4 5.4 8.4 8.8 8.8 8.8 液 體 部 果糖 2.5g 2.5g 2.5g - - - - 麥芽糖醇 2-5g 2.5g 2.5g - - - - 異構化糖漿 - - 12g 10.5g l〇.5g 12g 甜味料 適量 適量 適量 適量 適量 適量 適量 水溶性食物纖維#1 適量 適量 適量 適量 適量 適量 - 酸化劑 適量 適量 適量 適量 適量 適量 適量 結冷膠 o.oig 〇.〇 ig o.oig o.oig o.oig o.oig o.oig 乳酸約 0.015g 0.015g 0.015g 0.015g 0.015g 0.015g 0.335g 果汁 適量 適量 適量 適量 適量 適量 適量 香料 適量 適量 適量 適量 適量 適量 適量 全量 100g l〇〇g l〇〇g l〇〇g l〇〇g l〇〇g l〇〇g 布里糖度值 7.4 9.4 7.9 14.2 13.2 13.5 10.8 液體部各100重量份之膠 狀物之混合比(重蚩份、 29 29 25 25 25 25 25 16 201103444 $:水溶性食物纖維使用了難消化性糊精及聚葡萄糖β #2 ·異構化糖漿使用了高果糖玉米糖毁(布里糖度值69.5) » <飲料之評價> 1·飲料之透明性之評價 肉眼觀察上述實施例1〜14之飲料之結果，全部飲料均 無法辨識膠狀物，外觀上均為透明液體。本結果之一例之 實施例12之飲料之外觀及實施例12之飲料去除液體部後之 外觀之相片顯示於第1圖。 2.飲料中膠狀物之懸浮性之評價 將上述實施例1〜14之飲料200g分別倒入容器中，予以 靜置60分鐘後，不攪拌飲料而直接加以飲用。妗果，在飲 用開始之階段、已飲用-半程度之階段、飲用完畢之階段， 均於口中含有均句分量之膠狀物。由上述結果可知，膠狀 物並未沈澱而均勻分散懸浮於飲料中。 除對膠狀物混 進而，為評價長期之膠狀物之懸浮性， 合橘色之色素以外，並製作與實施例9相同配方之飲料，而 盛裝於透明玻璃容器中並予以靜置於室内約1〇個月。觀察 靜置約10個月後之飲料之外觀之結果顯示於第2圖。由第2 圖則玎知，即便經過約1〇個月後，飲料中之膠狀物亦未沈 澱於容器底部，而確認其仍保持安定懸浮。 又，上述實施例1〜14之飲料即便外觀呈現透明液體， 但飲用後可辨識膠狀物之存在，而可以前所未有之新奇口 感感受飲料之風味。 比較例 在上述實施例1〜14之配方中，使用適量之洋菜膠或明 17 201103444 膠取代結冷膠作為使用於膠狀物之膠化劑，而以與上述實 施例1〜14相同之方法製作了飲料。結果，該等飲料在加熱 殺菌處理時膠狀物已溶解，故最終無法調製成懸浮有膠狀 物之飲料。 進而，除不對液體部混合果糖及麥芽糖醇以外，亦以 上述實施例5〜7之配方製成了飲料。所製得之飲料中，膠狀 物立即沈澱，而無法使膠狀物安定懸浮於飲料中。 【圖式簡單說明3 第1圖係顯示第12實施例之飲料之外觀(左）及第12實施 例之飲料去除液體部後之外觀(右）者。 第2圖係顯示含有染色成橘色之膠狀物之飲料（除色素 以外，配方與第9實施例相同）靜置於室内約10個月後，再 觀察外觀之結果者。 【主要元件符號說明】 (無） 18[Example J Hereinafter] The present invention is described by way of Examples and the like, but the present invention is not limited to the examples below. EXAMPLES <Preparation of Beverage> The gel and the liquid portion were separately prepared by the following steps, and the mixture was mixed and subjected to heat sterilization treatment to prepare a beverage containing a jelly and a liquid portion. 1. Preparation of the gum In the mixed components shown in the gel column of Tables 1 to 2, the gellan gum and the acidifying agent are added to the purified water heated to above 90 ° C, and stirred and dissolved. Further, other mixed components are sequentially added to prepare a mixed raw material liquid in which all the mixed components have been dissolved. Next, the mixed raw material liquid was poured into a predetermined container and allowed to stand at 4 ° C overnight to gel the mixed raw material liquid. The obtained colloid was cut into a shape of about 5 mm square to obtain a jelly. Further, the Brix value of the jelly was measured by measuring the Brix value of the above mixed raw material liquid using a sugar measuring instrument (HAND PEFRACT METER N-1E, ATAGO Co., Ltd.). 2. Preparation of liquid portion The components shown in the liquid portion column of Tables 1 to 2 were added to purified water and mixed to prepare a liquid portion. Further, the Brix value of the liquid portion to be prepared was measured by a sugar measuring instrument (HAND PEFRACT METER N-1E, ATAGO). 3. Mixing of the gel and the liquid portion and heat sterilization. The gel and liquid portions of the respective examples were mixed according to the ratios shown in Tables 1 and 2, and heat-sterilized at 65 ° C for 10 minutes. And prepared into a beverage containing a gel and a liquid portion. [Table 1] Example 1 2 3 4 5 6 7 Glucosin 10 g l〇gl〇g - - - Fructose _ - - 5 g 5 g 5 g 5 g b-glycoside - 5 g 5 g 5 g 5 g Sweetener - - Appropriate amount of moderate amount of water-soluble dietary fiber #1 Appropriate amount of appropriate amount of appropriate amount of appropriate amount of appropriate amount of acidifier appropriate amount of appropriate amount of appropriate amount of appropriate amount of cold gel o.lg 〇 _15g 0.175g 0.175g 0.15g 0.125g ol 25g calcium lactate O. Lg O.lg O.lg O.lg o.lg O.lg 0_08g Appropriate amount, moderate amount, moderate amount, proper amount, appropriate amount of fragrance liquid, liquid volume, liquid volume, liquid volume, liquid amount, l〇〇gl〇〇gl〇〇gl〇 〇 gl〇〇gl〇〇g lOOg Brix value 11.2 11.2 11.3 12.3 12.5 12.6 12.6 Liquid linolerin 10g l〇g 10g - - - - fructose - _ 5g 5g 5g 5g maltitol - 5g 5g 5g 5g water soluble Sexual Food Fiber #1 Appropriate amount, moderate amount, moderate amount, proper amount, proper amount of acidifier, appropriate amount, proper amount, appropriate amount, appropriate amount, appropriate amount of gelatin gel 0.003g 0_003g 0.005g 0.005g 0.005g o.oig o.oig lactate mother 0.002g 0.002g 0.005g 0.007g 0.007 g 0.007g 0.007g Amount of the right amount of the right amount of the right amount of the right amount of the right amount of the right amount of the right amount of the right amount of the right amount of total amount l〇〇gl〇〇gl〇〇gl〇〇gl〇〇gl〇〇gl〇〇g 15 201103444 Brix value 11.2 11.2 11.3 12.3 12.5 12.6 12.6 Mixing ratio of 100 parts by weight of each of the liquid back-shaped parts (heavy weight, 33.3 33.3 25 25 25 29 29 #1. Water-soluble dietary fiber uses indigestible dextrin and polydextrose. Table 2] Example 8 9 10 11 12 13 14 Fructose fructose 2.5g 2.5g 2.5g • - - - Maltitol 2-5g 2_5g 2_5g - - - Isomerized syrup 9g 9g 9g 9g Sweetener Appropriate amount - - - - Water-soluble dietary fiber is appropriate - - - - - - Acidifying agent Appropriate amount of proper amount Appropriate amount of appropriate amount of gelatin gum -13g 〇13g 0.13g ol 3g 0.13g 0.13g 〇.13g Calcium lactate 〇9g 〇.9g 〇.9g 〇.9g 〇.lg 〇.lg 〇.9g A proper amount of the right amount of the right amount of the right amount of the right amount of the right amount of the right amount of the right amount of 100g l〇〇gl〇〇gl〇〇gl 〇 gl〇〇gl〇〇g Brix value 7.4 5.4 5.4 8.4 8.8 8.8 8.8 Liquid fructose 2.5g 2.5g 2.5g - - - - Maltitol 2-5g 2.5g 2.5g - - - - Isomerized syrup - - 12g 10.5gl〇.5g 12g Sweetener Appropriate amount Appropriate amount Appropriate amount Appropriate amount Appropriate amount of water-soluble dietary fiber #1 Appropriate amount Appropriate amount Appropriate amount appropriate amount - Acidifier Appropriate amount Appropriate amount Appropriate amount Appropriate amount of cold gel o.oig 〇.〇ig O.oig o.oig o.oig o.oig o.oig Lactic acid about 0.015g 0.015g 0.015g 0.015g 0.015g 0.015g 0.335g Amount of right amount of juice, right amount, moderate amount, moderate amount, appropriate amount of flavor, right amount, right amount, right amount, right amount, right amount, 100g l 〇〇 〇〇 〇〇 〇〇 〇〇 〇〇 〇〇 7.4 7.4 7.4 7.4 7.4 7.9 14.2 13.2 13.5 10.8 Mixing ratio of 100 parts by weight of the liquid part (repeated 、, 29 29 25 25 25 25 25 16 201103444 $: Water-soluble dietary fiber using indigestible dextrin and polydextrose β #2 · Isomerized syrup using high fructose corn sugar (Brite value 69.5) » <Beverage evaluation > 1 Evaluation of Transparency of Beverage As a result of visual observation of the beverages of the above Examples 1 to 14, all the beverages were incapable of recognizing the gel, and the appearance was a transparent liquid. A photograph of the appearance of the beverage of Example 12 and the appearance of the beverage-removing liquid portion of Example 12 is shown in Fig. 1. 2. Evaluation of the suspensibility of the gel in the beverages 200 g of the beverages of the above Examples 1 to 14 were respectively poured into a container, allowed to stand for 60 minutes, and then directly drunk without stirring the beverage. As a result, at the beginning of the drinking period, at the stage of drinking-half-degree, and at the stage of drinking, all of the gums contained a uniform amount in the mouth. From the above results, it is understood that the jelly does not precipitate and is uniformly dispersed and suspended in the beverage. In addition to mixing the gel, in order to evaluate the suspensibility of the long-term gel, in addition to the orange pigment, a beverage of the same formulation as in Example 9 was prepared, and it was placed in a transparent glass container and placed indoors. About 1 month. The results of observing the appearance of the beverage after standing for about 10 months are shown in Fig. 2. It is known from Fig. 2 that even after about one month, the gum in the beverage did not settle on the bottom of the container, and it was confirmed that it remained stable and suspended. Further, the beverages of the above Examples 1 to 14 can recognize the presence of the gel after drinking even if the appearance is a transparent liquid, and the flavor of the beverage can be felt with an unprecedented novelty. Comparative Example In the formulations of the above Examples 1 to 14, the gelatin was used as a gelling agent in an amount of acacia gum or Ming 17 201103444 as the gelling agent, and was the same as the above Examples 1 to 14. The method produced a drink. As a result, the gels were dissolved in the heat sterilization treatment, so that it was not possible to prepare a beverage in which the jelly was suspended. Further, in addition to the fact that fructose and maltitol were not mixed in the liquid portion, a beverage was prepared in the same manner as in the above Examples 5 to 7. In the prepared beverage, the jelly precipitated immediately, and the jelly could not be suspended in the beverage. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing the appearance of the beverage of the twelfth embodiment (left) and the appearance of the beverage removing liquid portion of the twelfth embodiment (right). Fig. 2 is a view showing the appearance of the appearance of the beverage containing the gelatin dyed in orange (the formulation other than the pigment, the same as in the ninth embodiment) after standing in the room for about 10 months. [Main component symbol description] (none) 18