<；P>；PROBLEM TO BE SOLVED: To provide a jelly drink with which functional components of Konnyaku can be naturally taken in through foods, and to provide a method for producing the jelly drink. <；P>；SOLUTION: The jelly drink contains Konnyaku (paste made from arum roots) beads. The jelly drink is produced by adding the beads to a liquid phase so as to have softness and elasticity more than conventional jelly drinks, wherein the liquid phase has jelly texture and contains a jelly liquid produced by using gellan gum, carrageenan and xanthane gum as the gelling agent and the beads are produced from Konnyaku having comparatively harder texture than the liquid phase of jelly texture, filling the obtained mixture into a container while sufficiently sterilizing and agitating within a temperature range at which the Konnyaku beads are not burnt and stuck, and cooling the mixture while shaking, thereby the Konnyaku beads are uniformly distributed in the jelly texture liquid so that the taste on biting when drinking is reinforced, and quality stability in distribution is reinforced. <；P>；COPYRIGHT: (C)2006,JPO&NCIPI본 발명은 젤리음료와 그의 제조방법에 관한 것으로서, 보다 상세하게는 기존의 젤리음료 보다 부드럽고 탄성이 있도록 겔화제로서 젤란검, 카라기난, 산탄검을 사용하여 제조한 젤리액이 포함된 젤리질감의 액상에, 상기한 젤리질감의 액상보다 상대적으로 단단한 질감을 가지는 곤약으로 제조한 비드를 첨가하고, 상기한 곤약비드가 눌러붙지 않는 온도범위에서 충분히 살균 및 교반하면서 용기에 충전한 다음 쉐이킹하면서 냉각시킴으로써, 상기 곤약비드가 상기 젤리질감의 액상에 균일하게 분포되며, 음용시 씹히는 맛을 보강시켜 주고, 유통과정에서의 품질 안정성을 강화시킨 고품질의 젤리음료와 그의 제조방법에 관한 것이다.
