CN101743301A - Jelly-containing alcoholic beverage and method for producing the same - Google Patents
Jelly-containing alcoholic beverage and method for producing the same Download PDFInfo
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- CN101743301A CN101743301A CN200880024428A CN200880024428A CN101743301A CN 101743301 A CN101743301 A CN 101743301A CN 200880024428 A CN200880024428 A CN 200880024428A CN 200880024428 A CN200880024428 A CN 200880024428A CN 101743301 A CN101743301 A CN 101743301A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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Abstract
It is intended to provide a beverage containing jelly with a texture similar to that of real fruit, particularly a beverage containing jelly to which a pulpy texture such as citrus fruit pulps is imparted. A method for producing a jelly-containing alcoholic beverage comprising the step of storing (A) a jelly small piece portion containing a gelling agent in (B) an alcoholic liquid portion containing an alcohol is provided.
Description
Technical field
The present invention relates to contain jelly alcoholic beverage and manufacture method thereof, in more detail, relate to the alcoholic beverage that contains the jelly of mouthfeel as the tool fruit.
Background technology
For in the beverage of pulp such as the gizzard that contains the Citrus fruit, broken powder apple, beginning to drinking end to enjoy its mouthfeel, fragrance, proposed to make the technology of these compositions stable dispersion in beverage from drinking.For example, have and in drink soln, also use gelling gum and LM pectin, thereby make the decentralized stabilization beverage (patent documentation 1) of orange gizzard stable dispersion; By gelling gum that in drink soln, adds specified quantitative and/or polyose and the solubility calcium that kappa-carrageenan is formed,, and make the beverage that contains granulated food prod (patent documentation 2) of stable dispersion such as gizzard, jelly grain by further adjusting viscosity; The calcium salt and/or the magnesium salts that make the gelling gum, tamarind seed gum and the solubility that contain specified quantitative in the drink soln are arranged, make the aqueous diet product (patent documentation 3) that contain solid substance of apple puree, jelly grain stable dispersion.
In addition, what contain jelly in order to enjoy mouthfeel contains the jelly beverage, for example, used the granulous sodium alginate of the square agar jelly of 5mm or 7～8mm in addition and the jelly for preparing, made it be engaged in the beverage that contains LM pectin and calcium salt and dispersive contains gel beverage (patent documentation 4); Be used gelling gum and LM pectin and be configured as fibrous jelly contain jelly beverage (patent documentation 5); The fruit juice that manufacturing is formed by the granule body of alginate calcium material is with particle and be engaged in beverage (patent documentation 6) in the nectar; Contain the beverage that contains jelly (patent documentation 7) of a large amount of jelly fragments and chip etc.
Recently,, can not in beverage, cooperate the problem on the health of fully measuring, so be used for having improved in the demand that beverage cooperates with jelly of mouthfeel as the pulp owing to there is the foreign matter of the seed of easily sneaking into fruit in the pulp, skin etc.Therefore there is document to propose to be used for the manufacturing installation (patent documentation 8) that the industrialization manufacturing has the granular jelly of pulp shape mouthfeel; Proposed to have the beverage of pulp mouthfeel, it is characterized in that, in the gelling gum of specified quantitative and xanthan gum solution, add soluble calcium salt after, stir and add the LM pectin solution simultaneously, resulting gel is made microgel (patent documentation 9) etc.
On the other hand, also have document to propose as the gel beverage that contains the stable of gelling gum and can inject, in orange juice, add behind the gelling gum with the microwave oven heating, its and the vodka that is heated to about 50 ℃ (120) are mixed, are cooled to when stirring about 5 ℃ (40) and the alcoholic beverage (patent documentation 10) of manufacturing.
Patent documentation 1 Japanese kokai publication hei 10-179103 communique
Patent documentation 2 Japanese kokai publication hei 5-3773 communiques
Patent documentation 3 Japanese kokai publication hei 10-99058 communiques
Patent documentation 4 Japanese kokai publication hei 1-257449 communiques
Patent documentation 6 Japanese Patent Publication 63-45774 communiques
Patent documentation 7 Japanese kokai publication hei 5-3775 communiques
Patent documentation 8 TOHKEMY 2003-284540 communiques
Patent documentation 9 TOHKEMY 2004-129596 communiques
The flat 10-502246 communique of patent documentation 10 Japanese Unexamined Patent Application Publications
Summary of the invention
As mentioned above, though proposed various have a mouthfeel as the pulp contain the jelly beverage, its mouthfeel is different with real fruit, can not fully please oneself.
Problem of the present invention is, provides to contain mouthfeel and more be similar to the beverage of the jelly of real fruit, particularly given and contain the jelly beverage as the granular sensation of Citrus fruit gizzard.
The present inventor is for solving the result that above-mentioned problem is studied with keen determination, surprisingly, by preparation jelly small shreds, the high alcoholic liquid of ethanol concn in this jelly small shreds of mixed alcohol concentration ratio finds that the mouthfeel of jelly small shreds more is similar to real fruit.Find that in addition above-mentioned jelly small shreds, can further be similar to real fruit mouthfeel, thereby finish the present invention by storing certain hour with after the drink soln that contains alcohol mixes.
Promptly the invention provides and contain jelly alcohol beverage manufacturing method, it comprises that the jelly small shreds that (A) contained jelling agent partly is stored at the operation in the alcohol liquid part that (B) contain alcohol.
The present invention also provides the described jelly alcohol beverage manufacturing method that contains, and it is in described storage operation, and (B) ethanol concn of alcohol liquid part is 1～25v/v%.
The present invention also provides and contains the jelly alcoholic beverage, and it contains the jelly that gel-strength is 100～200g by what described manufacture method obtained.
The present invention also provides and contains the jelly alcoholic beverage, and it contains the alcohol liquid part that (A) contains the jelly small shreds part of jelling agent and (B) contain alcohol.
The present invention also provides the described jelly alcoholic beverage that contains, and wherein, part or all of jelly is dispersion state, it is characterized in that, the median size of jelly is that 0.5～10mm and/or alcoholic beverage are dispersion agent.
The present invention also provides the described jelly alcoholic beverage that contains, and it is a container-packed beverage.
The present invention also provides the described jelly alcoholic beverage that contains, and wherein, (A) contains deacylated tRNA fundamental mode gelling gum as jelling agent in the jelly small shreds part.
The present invention also further provides described manufacture method, and wherein, in the described storage operation, (A) jelly small shreds part is the dispersive state in (B) alcohol liquid part.
The present invention also further provides container dress to contain jelly alcohol beverage manufacturing method, and it comprises that jelly small shreds part that (A) contained jelling agent and (B) contain the partially mixed operation of the alcohol liquid of alcohol, described mixture is filled into the operation in the container, the operation of the described container of storage.
The present invention also further provides the described jelly alcoholic beverage that contains, and wherein, jelly has mouthfeel as the gizzard of Citrus, has the fragrance of Citrus.
According to the present invention, unprecedented alcoholic beverage can be provided, it contains to have and is similar to jelly real fruit, can gratifying mouthfeel, the jelly that for example has the mouthfeel of the Citrus fruit gizzard that is similar to orange, natsudaidai etc.The jelly that is contained in the beverage that obtains by manufacture method of the present invention has following feature: they are different with the jelly that amount by simple increase jelling agent etc. obtains, and are to have the jelly of non-existent mouthfeel in the past.And, according to the present invention, also can provide following alcoholic beverage, it is for example considerations such as problem on the health, even when the real fruit that can not cooperate for the amount that obtains sufficient mouthfeel, also can give sufficient mouthfeel, and this kind jelly is dispersed in the beverage and the good alcoholic beverage of mistake larynx sense by containing above-mentioned jelly.As jelly is formed, painted or seasoning, thereby be required shape, color and luster or fragrance, then can provide and give that the human consumer drinks, eats, the novel alcoholic beverage of visual enjoyment.In addition, by the present invention, also this can be contained the jelly alcoholic beverage and manufacture easily and be filled in the container, and it directly can be circulated, sells as container dress alcoholic beverage.
Description of drawings
Fig. 1 represents to be determined in the reference example result's (broken curve) of the gel-strength of the jelly of storage after 2 days in soft liquid (Fig. 1-1) or the alcoholic liquid (Fig. 1-2).The longitudinal axis is represented intensity (g), and transverse axis represents that plunger and jelly begin to contact the time afterwards.
Embodiment
The jelly alcoholic beverage that contains of the present invention is with comprising that the simple manufacturing method that the jelly small shreds that (A) contained jelling agent partly is stored at the operation in the alcohol liquid part that (B) contain alcohol makes, jelly in the resulting beverage has the feature of following uniqueness, and it has and more is similar to real fruit mouthfeel.
(A) jelly small shreds part
In this specification sheets, " jelly small shreds part " be meant and contain jelling agent, be the smaller jelly of different shapes such as granular, cylindric, horn shape, by the following storage in (B) alcohol liquid part that is described in detail, and becomes the jelly with mouthfeel as the fruit.The size of jelly small shreds part, consider the size that contains jelly in the jelly alcoholic beverage of wishing to get, can be size arbitrarily, generally when wishing to get jelly with mouthfeel as the Citrus fruit, making the size of jelly small shreds part is median size: 0.5～10mm, be preferably 1.0～5.0mm, more preferably 2.0～4.0mm.And in this manual, median size is meant the size of the jelly small shreds part (or jelly) that the quantity (number) that contains is maximum.The median size of jelly small shreds part is that 0.5mm is when following, be difficult to feel the mouthfeel of jelly in the resulting beverage, median size is that 10mm is when above, when making container-packed beverage, be difficult to be filled in the container, fill drinking of back beverage and can produce difficulty, diminish the crossing larynx sense etc. of beverage and produce bad phenomenon.Median size is as long as in above-mentioned scope, maximum, and (jelly small shreds part is non-when spherical, is the length on its long limit) also can mix existence for the part of the jelly small shreds about 20mm.
Jelly small shreds part can be used and well known to a person skilled in the art the method manufacturing.For example, can cool off and make by in the jelling agent more than a kind or 2 kinds, adding water mixing, heating for dissolving, stirring.In addition, the manufacture method as jelly small shreds part can adopt the manufacture method that well known to a person skilled in the art the jelly with pulp shape mouthfeel.For example, can be with reference to the manufacture method of record in the above-mentioned patent documentation 4～9, the imitative muskmelon of putting down in writing in the international open communique WO01/95742 communique (imitation melon), imitative pears (imitation pear), the manufacture method of imitative apple (imitation apple) etc., that put down in writing in the Japanese kokai publication sho 62-65652 communique and the manufacture method approximate food of Citrus particle, the manufacture method of the jelly of the mouthfeel of putting down in writing in the Japanese kokai publication hei 1-222745 communique with full ripe muskmelon, the manufacture method of the jelly of putting down in writing in Japanese kokai publication hei 7-31387 number similar etc. to pulp, the jelly small shreds part of the required fruit of manufacturing imagination.
Mouthfeel, intensity that the kind of the jelling agent that uses in the manufacturing of jelly small shreds part, combination and amount can be considered required jelly are (for example; intensity that can anti-transportation etc.) suitably select; for example, can use more than a kind or 2 kinds of deacylated tRNA fundamental mode gelling gum, natural gelling gum, xanthan gum, konjac glucomanna, carrageenin, agar, gelatin, pectin, Lalgine and salt, Viscogum BE, tamarind seed gum, carboxymethyl cellulose and salt thereof, curdlan, Semen Plantaginis glue etc.These using method are conventionally known to one of skill in the art, when for example using deacylated tRNA fundamental mode gelling gum as jelling agent, according to well-established law, preferably cooperate the divalent metal ion of soluble calcium salt and/or magnesium salts etc.
When using deacylated tRNA fundamental mode gelling gum as jelling agent; not only can make the jelly small shreds part of gizzard shape easily; also can make microgel (patent documentation 9 references) simultaneously; so; do not use dispersion agent described later in addition; what also can obtain jelly and be dispersion state contains the jelly alcoholic beverage, is preferred on this point.When using as jelling agent, also can obtain same effect with pectin, agar, sodium alginate etc.
For example, when using deacylated tRNA fundamental mode gelling gum to make the jelly small shreds part of gizzard shape, be 100 with jelly small shreds part total amount; with respect to this; its use level is 0.05～0.5 weight %, is preferably 0.1～0.35 weight %, more preferably about 0.15～0.3 weight %.
The cooperation of jelling agent is not so long as the gel-strength of surveying periodic jelly with the method for using the aftermentioned reference example has the amount and the combination of big difference, and is alternative.Be not only gel-strength,, more preferably substitute cooperation as long as do not have big difference to the time of gel break-up point.
(B) alcohol liquid part
In this specification sheets, " alcohol liquid part " is meant that to change mouthfeel be purpose and above-mentioned jelly small shreds partly is stored in wherein liquid portion, as long as contain alcohol, its ethanol concn than the ethanol concn height in the jelly small shreds part, then indefinite.Of the present invention being characterized as: by storage jelly small shreds part in alcohol liquid part, what obtain the more approaching real fruit of the mouthfeel of jelly contains the jelly alcoholic beverage, its detailed mechanism is not quite clear, but measurablely go out, by jelly small shreds soft or that contain low-concentration ethanol partly being stored in the alcohol liquid part that contains the alcohol higher than its concentration, can cause the dehydration reaction of jelly small shreds part, its result is an intensity enhancing, thereby obtains presenting the jelly that more is similar to real fruit mouthfeel.Resulting jelly has and cooperates the different mouthfeel of jelly that changes mouthfeel with jelling agent merely.Therefore, the ethanol concn of alcohol liquid part need be designed to be higher than the ethanol concn of jelly small shreds part.
In more detail, " alcohol liquid part " is meant with what manufacture method of the present invention obtained and contains part or all that liquid portion in the jelly alcoholic beverage is formed, for containing the part of alcohol.Therefore, manufacturing method according to the invention partly drops into alcohol liquid part or mixing with it with the jelly small shreds, suitably mixes with other raw materials before or after the storage operation according to required, can obtain containing the jelly alcoholic beverage easily.As long as the ethanol concn of alcohol liquid part is higher than jelly small shreds part in the storage operation, then there is not special restriction with other raw material blended times.
The ethanol concn difference of alcohol liquid part and jelly small shreds part is as long as for more than the 1v/v%, can consider that the mouthfeel of required fruit is suitably set.For example, when desiring in jelly, to give the Citrus fruit gizzard shape mouthfeel of natsudaidai etc., the ethanol concn difference between alcohol liquid part and the jelly small shreds part can be made as 1～50v/v%, be preferably 3～40v/v%, more preferably 4～30v/v%.When the ethanol concn difference of alcohol liquid part and jelly small shreds part is lower than 1v/v%, can not obtain having the jelly of the fruit mouthfeel that can make us abundant satisfaction, during greater than 50v/v%, then might lose Citrus fruit gizzard shape mouthfeel, but also might make the jelling agent sex change that contains in the jelly small shreds part.
The alcohol that contains in the alcohol liquid part is so long as drinkable alcohol, there is not any restriction, for example, can with brew alcohol, strong drinks (Rum, vodka, schnapps etc.), tasty and refreshing drinks, whisky, brandy or liquor (Class A, Class B etc.) etc., further being used in combination more than a kind or 2 kinds with the brewing wine of pure mellow wine, grape wine, beer etc.Of the present inventionly contain the jelly alcoholic beverage because be to be suitable for providing as the fruit class alcoholic beverage that contains the jelly of mouthfeel as the fruit, so, preferably can bring into play the alcohol (for example, the alcohol that in cocktail, uses etc.) of its fragrance with fruit juice.In addition, in the present invention, because of alcohol liquid part by making the ethanol concn dilution with the jelly small shreds is partially mixed, so, preferably use the high alcohol liquid part of ethanol concn.Therefore, for example can preferably use the liquor of liquor, strong drinks, whisky etc.
And if be lower than the concentration of the ethanol concn of alcohol liquid part, also can in jelly small shreds part, cooperate alcohol, but suppress the gelationization of jelly when cooperating alcohol sometimes, so, the preferred nonalcoholic mode of jelly small shreds part of the present invention.
The storage operation
Through the above-mentioned operation of (B) alcohol liquid in partly that (A) jelly small shreds partly is stored at, can obtain containing the required mouthfeel of tool jelly contain the jelly alcoholic beverage.Whether be jelly, can contain the jelly alcoholic beverage and judged, also can judge by its gel-strength by drinking with required mouthfeel.
In this specification sheets, " gel-strength " is meant the value that the method for using the aftermentioned reference example is measured, and uses following jelly during mensuration, promptly uses the jelly (gel) of size of the carried out strength detection of the cooperation manufacturing identical with jelly small shreds part.Preferred jelly strength also can change according to the fruit kind of the approaching jelly mouthfeel of desire, for example wish to get under the situation of mouthfeel of gizzard of natsudaidai, the jelly small shreds part of have 50～500g when adopting the method for putting down in writing in the aftermentioned reference example to measure by using, be preferably 100～300g, the cooperation of the intensity of 100～200g more preferably being made can obtain having the jelly near real fruit mouthfeel.When gel-strength is too high, can produce be difficult to make small shreds, be difficult to drink, be difficult to chew etc. bad.Gel-strength is crossed when hanging down, and then is difficult to feel the mouthfeel of jelly.In addition, the breaking strain during gel-strength is measured also can be used as the mouthfeel of jelly, the particularly index of viscosity intensity (visco-elasticity).At this, breaking strain is meant the distance that the arrives breaking point value (%) divided by the jelly height, is can be with time of arriving breaking point value of estimating of numerical value as an alternative.The jelly of breaking strain little (crisp) is because of vibration in beverage (vibration during transportation and the vibration when rocking container-packed beverage and drinking etc.) cracky.On the other hand, the excessive jelly of breaking strain also can become and be difficult to chew.For example wish to get under the situation of mouthfeel of gizzard of natsudaidai, when measuring with the method for putting down in writing in the aftermentioned reference example, by using following jelly small shreds part, the cooperation that it is 3～7sec. with having the time that arrives breaking point, be preferably the breaking strain of 4～6sec. is made, thereby can obtain having the jelly near real fruit mouthfeel.
Storage operation also cause and effect is frozen the size, cooperation of small shreds part and difference, but in order to give jelly required mouthfeel, need carry out at least 12 hours, be preferably more than 24 hours.Because of after thinking that storage time surpasses certain hour, the mouthfeel of jelly can further not change in the alcoholic beverage, so above-mentioned storage time no maximum is considered the keeping quality as alcoholic beverage, can be in 3 years, is preferably in 2 years, is preferably in 1 year.As well known to the skilled person, because the kind difference of employed jelling agent, pH, the temperature of alcohol liquid part can influence the gel-strength of jelly small shreds, store operation so note this point.For example, in the storage of very long-time (for example several months), agar can make the jelly deliquescing because of decomposition when pH is low, and on the other hand, sodium alginate can make the jelly hardening when pH is low.
As long as jelly small shreds part in alcohol liquid part, is carried out under static condition but store operation, also can when moving, stirring, carry out.In the jelly small shreds part and the adjustment of alcohol liquid part of storage before the operation, poor with ethanol concn not only, the difference that the difference of pol is waited, soaks into pressure also is adjusted into big cooperation, also is fit to the jelly of the required mouthfeel of acquisition tool.When jelly small shreds part is separated under static condition with alcohol liquid part, preferably stir slowly as required.For making the mouthfeel even variation of jelly small shreds part, preferably the state that partly is dispersed in the alcohol liquid part with the jelly small shreds is stored operation.
In the alcoholic beverage of the present invention, the jelly small shreds amount during alcoholic beverage is overall can suitably be set according to hobby, but totally is 100 with alcoholic beverage usually, and the jelly small shreds is 5～50v/v% partly, is preferably 10～40v/v%.And the amount of jelly small shreds for example can be by measuring by behind the strainer of 20 mesh sieve hole dimensions in the alcoholic beverage, and the ratio of residual jelly is obtained on the strainer.
When making container-packed beverage, storage operation of the present invention can be carried out in container.Jelly small shreds part and alcohol liquid part can be carried out at the same time or separately or after mixing to the filling of container.Consider jelly small shreds part and alcohol liquid part are mixed and simplicity really, be filled in the container after preferably it being mixed.
Contain the jelly alcoholic beverage
In this specification sheets, " containing the jelly alcoholic beverage " is meant and contains from the jelly of described (A) jelly small shreds part and further contain the alcoholic acid beverage.Be not particularly limited as long as alcoholic beverage meets the alcohol duty law regulation of Japan, this beverage also can be directly, dilute or confuse with other diet product and drink.Particularly from provide as the feature of alcoholic beverage of the present invention, contain viewpoint near the beverage of the jelly of real fruit mouthfeel, can be fit to exemplify the low-alcoholic drink of cocktail class with taste of fruit etc.
The ethanol concn of alcoholic beverage of the present invention is more than the 1v/v%, to be preferably 1～25v/v%, 3～12v/v% more preferably, and more preferably 4～10v/v% is preferably 5～8v/v% especially.In general, when ethanol concn is lower than 1v/v%, almost imperceptible alcohol sense, and when surpassing 25v/v%, then alcohol was distinguished the flavor of by force, can eliminate fresh fragrance such as fruit juice.The alcoholic beverage that alcoholic beverage of the present invention is suitable as the fruit class provides, so, be preferably designed for above-mentioned ethanol concn.
The size that contains the jelly in the jelly alcoholic beverage of the present invention can be size arbitrarily, when giving as the jelly Citrus fruit mouthfeel, the median size that preferably makes jelly is 0.5～10mm but in general,, more preferably 1.0～5.0mm is preferably 2.0～4.0mm especially.As long as it be that jelly about 20mm mixes existence that the median size of jelly in above-mentioned scope, also can make the size (jelly is non-when spherical, the length on its long limit) of maximum jelly.The beverage that has cooperated this big or small jelly is to feel the mouthfeel of jelly, and does not damage the distinctive beverage of crossing the larynx sense of alcoholic beverage.The size of the big I of jelly jelly small shreds part when making is adjusted.
For making in drinking process, begin can both enjoy the mouthfeel of jelly, fragrance from drinking to drinking end, in the alcoholic beverage of the present invention, preferred jelly is in the dispersive state in beverage.Among the present invention, the jelly small shreds is that " dispersive state " is meant that alcoholic beverage jelly small shreds when leaving standstill looks near uniform state partly for all disperseing in alcoholic beverage.Be used to make the jelly small shreds partly can roughly be divided into 2 kinds for the method for dispersion state.
Jelling agent when the 1st kind of method made jelly small shreds part for passing through selection, and the jelly small shreds that contains microgel is partly formed and the dispersive method.For example; when using deacylated tRNA fundamental mode gelling gum and carrying out cooling and stirring as jelling agent; can form the gel of all size according to whipped state; not only can form the jelly that presents the jelly size of mouthfeel as the fruit, also can form the microgel (appear as water as smooth liquid) of the degree of almost imperceptible jelly mouthfeel.Existence because of microgel in this mixture disperses this jelly.
Another kind method is for using the method for dispersion agent.As dispersion agent, can use known in the past dispersion agent, can consider that the viscosity etc. of alcohol liquid part is selected, for example, can use natural gelling gum, LM pectin, kappa-carrageenan, tamarind seed gum etc.
Above-mentioned 2 kinds of methods are considered that viscosity etc. can be used separately also and can and be used; for example; the jelly that contains with the deacylated gellan gum microgel that is the jelling agent use; by the natural gelling gum that adds denier jelly is disperseed, can obtain not damage the distinctive state of crossing larynx sense and stable dispersion of alcoholic beverage.
In containing the jelly alcoholic beverage, the viscosity of liquid portion for example can be 6mPas～100mPas (Brookfield viscometer) under 20 ℃.When viscosity is too high, can become the beverage that the larynx sense is bad, shortcoming is clearly felt, and viscosity is crossed when hanging down, then the jelly small shreds partly is difficult to form the dispersive state.
Because of alcoholic beverage of the present invention contains the jelly of mouthfeel as the fruit, so, by in alcoholic beverage, cooperating the fruit juice coordinated with the mouthfeel of jelly, fruit juice fiber, pulp, puree, pulp etc., become the beverage that can bring into play feature of the present invention.The kind of fruit is not particularly limited in the fruit juice etc., and can be more than a kind or 2 kinds, for example, can use Citrus fruit (orange, citrus unshiu Marcovitch, lemon, natsudaidai, bitter orange, wide skin citrus, fragrant citrus, red mandarin orange, tangerine shaddock, calamondin etc.), apple, grape, peach, pineapple, piscidia, banana, mango, malpighia glabra, papaya, Herba Passiflorae Caeruleae, plum, pears, apricot, lichee, cassis, muskmelon, European pear, plum class etc.
In alcoholic beverage of the present invention, except that fruit juice, only otherwise damage in jelly small shreds part, the alcohol liquid part any above-mentioned character, can cooperate the carbohydrate that cooperates at alcoholic beverage usually, acids, spices, VITAMIN, pigment, antioxidant, sweet taste material, acid flavoring, emulsifying agent, sanitas, food flavouring, extract class, pH regulator agent, steady quality agent etc.Sugar degree: be preferably about 0～25 ° as Brix concentration, more preferably about 0～20 °.
The pH of alcoholic beverage of the present invention does not have special restriction, but from cooperating the viewpoint of the jelly of mouthfeel as the fruit, is preferably acidity, and specifically, preferred pH is 2.5～5.0, and more preferably pH is 3.0～4.0.PH is lower than at 2.5 o'clock, and tart flavour is strong excessively, the hobby decline of fragrance aspect, and the mouthfeel of jelly small shreds has the possibility that changes in preservation.PH is greater than 5.0 o'clock, is difficult to keep the hobby as fruit class beverage.
Because of the jelly alcoholic beverage that contains of the present invention can carry out above-mentioned storage operation in container, so can be suitable as container-packed beverage provides.Container can use the container of bottle, jar, paper, polyester bottles various forms such as (PET), but considers the jelly that contains mouthfeel as the tool fruit, for do not make produce in filling, the drinking process bad, preferably use wide-mouth, for example bottle type can (bottle can) etc.And as container, possess the container (for example bottle type can (bottle can)) of the spiral cover that can seal once more etc. as use, promptly in drinking process during the jelly precipitation, the human consumer also can tighten the spiral cover vibration container disperses jelly, so preferred.
Embodiment
Describe the present invention by the following examples in detail, but the invention is not restricted to these embodiment.
Embodiment 1 contains the jelly alcoholic beverage
In deacylated tRNA fundamental mode gelling gum 0.45g, xanthan gum 0.19g and konjac glucomanna 0.13g, mix 80 ℃ of warm water and dissolving, being mixed with total amount is the jelling agent solution of 200g, then this jelling agent solution is cooled to 25 ℃.Prepare 2.5% calcium lactate solution 160mL, stir and sneak into above-mentioned refrigerative jelling agent solution therein to form jelly small shreds part.Make this contain the strainer of jelly small shreds partially liq, reclaim residual jelly small shreds part on the strainer by 20 mesh sieve hole dimensions.In this jelly small shreds part 150mL, mix 20% alcohol 150mL or water 150mL, left standstill 3 days under 5 ℃.
The total amount (each 300mL) that this is contained jelly small shreds part alcohol liquid or contain jelly small shreds portion water is mixed with saccharic acid liquid (making total amount add water in fructose Glucose Liquid sugar 80g, citric acid 2.7g after is the solution of 1000mL) 700mL, and being mixed with total amount is containing the jelly alcoholic beverage and containing the jelly non-alcoholic beverage of 1000mL.For these beverages, by 5 professional judging panels which kind of is had and more to be similar to real fruit mouthfeel, the more welcome evaluation.
5 professional judging panels all are evaluated as: contain the jelly alcoholic beverage and compare with containing the jelly non-alcoholic beverage, have and more be similar to real fruit mouthfeel, have welcome mouthfeel.
Embodiment 2 containers dress contains the jelly alcoholic beverage
With preparing jelly small shreds part shown in the table 1.Promptly mix 80 ℃ of warm water and dissolving in deacylated tRNA fundamental mode gelling gum, xanthan gum and konjac glucomanna, being mixed with total amount is the jelling agent solution of 200L, then this jelling agent solution is cooled to 25 ℃.The calcium solution (2.5% calcium lactate solution 160L) that preparation table 1 cooperates stirs and sneaks into above-mentioned refrigerative jelling agent solution therein, thereby forms jelly small shreds part.So the jelly small shreds of preparation partly contains jelly small shreds and the microgel that median size is 2～3mm.
Then, in above-mentioned jelly small shreds part, mix following solution, promptly making ethanol concn behind a part of water that mixing cooperates in the neutral spirits (Neutral Spirits) that table 1 cooperates is the solution of 30v/v%, then directly add raw material and mix, the preparation total amount be 1000L contain the jelly alcoholic beverage.This alcoholic beverage is filled into every bottle in the 280mL wide-mouth bottle type can (bottle can), obtains the container dress and contain the jelly alcoholic beverage.Drink be filled into this alcoholic beverage in the container after through during 12 hours beverage, it is the alcoholic beverage that contains with the extremely proximate jelly of gizzard of natsudaidai.Not informing it is under the situation of jelly, also there is people's mistake to think and cooperated real fruit.
Table 1
(jelly small shreds portion): meter 360L)
Jelling agent solution (meter 200.0L)
Deacylated tRNA fundamental mode gelling gum 0.45kg
Konjac glucomanna 0.13kg
Xanthan gum 0.19kg
The water residual content
Calcium solution (meter 160L)
Calcium lactate 0.40kg
The water residual content
(other: meter 640L)
Neutral spirits (65 °) 92.3L
Fructose Glucose Liquid sugar 80.0kg
Natsudaidai fruit juice concentrate 35.0kg
Fruit fibre 20.0kg
Citric acid 2.5kg
Spices 1.5L
The water residual content
Embodiment 3 contains jelly alcoholic beverage (2)
In the table 1, in the cooperation of (other), except that cooperating natural gelling gum 0.4kg, preparation contains the jelly alcoholic beverage similarly to Example 2.It is dispersed extremely excellent beverage.
Reference example changes because of storage in alcoholic liquid makes the gel-strength of jelly
Make the jelly part of the size that can measure gel-strength, relatively the gel-strength behind the storage in alcoholic liquid and soft liquid.
In deacylated tRNA fundamental mode gelling gum 0.45g, xanthan gum 0.19g and konjac glucomanna 0.13g, mix 80 ℃ of warm water and dissolving; the preparation total amount is the jelling agent solution of 200g; then this jelling agent solution is cooled to 25 ℃; pour in the cylindrical die that diameter is 30mm; be immersed in 2% calcium lactate solution; in this calcium solution, remove mould light and slowly, left standstill 30 minutes, promptly form the jelly part.The jelly that forms is partly immersed in 10% alcoholic liquid or soft liquid that contains calcium lactate 0.6%, leave standstill 2 days under 5 ℃ after, cut into φ and be 30mm, cylindric for 30mm highly, mensuration gel-strength (intensity at breaking point place).The measuring method of gel-strength is as follows:
(measuring method of gel-strength)
Determining instrument: matter structure instrument (Texture Analyzer) (Stable Micro Systems company)
Plunger: φ 10mm
Insertion speed: 2mm/s
The measurement result of expression gel-strength among Fig. 1.The gel-strength of the jelly of storing in soft liquid is 110.7g (Fig. 1-1), and the jelly of storing in alcoholic liquid is 154.6g (Fig. 1-2), can confirm that the gel-strength of jelly part raises by storing in alcoholic liquid.And the time of the arrival breaking point of the jelly of storing in soft liquid is 4.53sec., and the jelly of storing in alcoholic liquid is 4.91sec..Do not change the time that arrives breaking point, only make intensity enhancing, this point also is one of feature.Thus the result as can be known, by storing in alcoholic liquid, the mouthfeel of jelly part is more strong, can produce preferred mouthfeel.In addition, because of diameter is the jelly part of 30mm size can be confirmed gel-strength in 2 days enhancing, so, think that so long as makes jelly small shreds size partly when containing the jelly alcoholic beverage, the storage in alcoholic liquid is about 12 hours fully.
Claims (7)
1. contain jelly alcohol beverage manufacturing method, it is characterized in that, it comprises that the jelly small shreds that (A) contained jelling agent partly is stored at the operation in the alcohol liquid part that (B) contain alcohol.
2. according to containing jelly alcohol beverage manufacturing method described in the claim 1, wherein, in described storage operation, (B) ethanol concn of alcohol liquid part is 1～25v/v%.
3. contain the jelly alcoholic beverage, it is characterized in that, it contains the gel-strength that obtains by the manufacture method described in claim 1 or 2 is the jelly of 50～500g.
4. contain the jelly alcoholic beverage, it is characterized in that, it contains the alcohol liquid part that (A) contains the jelly small shreds part of jelling agent and (B) contain alcohol.
5. according to containing the jelly alcoholic beverage described in claim 3 or 4, wherein, part or all of jelly is dispersion state, it is characterized in that, the median size of jelly is to contain dispersion agent in 0.5～10mm and/or the alcoholic beverage.
6. according to each described jelly alcoholic beverage that contains in the claim 3～5, it is a container-packed beverage.
7. according to each described jelly alcoholic beverage that contains in the claim 3～6, wherein, (A) contain deacylated tRNA fundamental mode gelling gum in the jelly small shreds portion as jelling agent.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007191476A JP5450939B2 (en) | 2007-07-23 | 2007-07-23 | Alcoholic beverage containing jelly and method for producing the same |
| JP191476/2007 | 2007-07-23 | ||
| PCT/JP2008/063125 WO2009014116A1 (en) | 2007-07-23 | 2008-07-22 | Jelly-containing alcoholic beverage and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101743301A true CN101743301A (en) | 2010-06-16 |
Family
ID=40281367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200880024428A Pending CN101743301A (en) | 2007-07-23 | 2008-07-22 | Jelly-containing alcoholic beverage and method for producing the same |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP5450939B2 (en) |
| KR (1) | KR101509832B1 (en) |
| CN (1) | CN101743301A (en) |
| TW (1) | TWI515292B (en) |
| WO (1) | WO2009014116A1 (en) |
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| CN103068258A (en) * | 2010-08-18 | 2013-04-24 | 保乐力加公司 | Method for suspending particles in alcoholic liquid composition and corresponding liquid composition |
| CN103666979A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Blueberry frozen wine |
| CN103666980A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Coffee jelly wine |
| CN103666982A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Pineapple jelly wine |
| CN103666984A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Chocolate jelly wine |
| CN103666988A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Coconut milk jelly wine |
| CN103666986A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Pomegranate jelly wine |
| CN115287134A (en) * | 2022-04-26 | 2022-11-04 | 上海亿爆科技有限公司 | Preparation method of wine bomb and wine bomb |
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| EP2662438A1 (en) * | 2012-05-07 | 2013-11-13 | Pernod Ricard | Thermoreversible gelatinized alcohol-containing product |
| CN103320288A (en) * | 2013-06-28 | 2013-09-25 | 曹德玉 | Rice wine absorbable jelly product and preparation method thereof |
| JP6484030B2 (en) * | 2014-12-25 | 2019-03-13 | アサヒビール株式会社 | Alcohol-containing jelly |
| FR3033985B1 (en) * | 2015-03-26 | 2018-11-16 | Pernod Ricard | ALCOHOLIC BEVERAGE CONTAINING PARTICLES COMPRISING A CAVIAR-BASED FOOD |
| CN104774701B (en) * | 2015-04-03 | 2017-06-06 | 广西南宁桂知科技有限公司 | One kind wets one's whistle jelly wine and preparation method thereof |
| WO2019017950A1 (en) * | 2017-07-20 | 2019-01-24 | Cargill, Incorporated | Alcoholic beverage containing suspended particulates |
| JP7311094B2 (en) * | 2019-02-12 | 2023-07-19 | 株式会社みやびコスメティックス | Liquid agent for soaking gel composition |
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| CN1568822A (en) * | 2004-05-12 | 2005-01-26 | 姚儒英 | Production method for drink containing thickening agent and products thereof |
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- 2008-07-22 CN CN200880024428A patent/CN101743301A/en active Pending
- 2008-07-22 KR KR1020107003843A patent/KR101509832B1/en not_active IP Right Cessation
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| CN1568822A (en) * | 2004-05-12 | 2005-01-26 | 姚儒英 | Production method for drink containing thickening agent and products thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103068258A (en) * | 2010-08-18 | 2013-04-24 | 保乐力加公司 | Method for suspending particles in alcoholic liquid composition and corresponding liquid composition |
| CN103068258B (en) * | 2010-08-18 | 2015-02-18 | 保乐力加公司 | Method for suspending particles in alcoholic liquid composition and corresponding liquid composition |
| CN103666979A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Blueberry frozen wine |
| CN103666980A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Coffee jelly wine |
| CN103666982A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Pineapple jelly wine |
| CN103666984A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Chocolate jelly wine |
| CN103666988A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Coconut milk jelly wine |
| CN103666986A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Pomegranate jelly wine |
| CN115287134A (en) * | 2022-04-26 | 2022-11-04 | 上海亿爆科技有限公司 | Preparation method of wine bomb and wine bomb |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI515292B (en) | 2016-01-01 |
| WO2009014116A1 (en) | 2009-01-29 |
| KR20100054136A (en) | 2010-05-24 |
| JP2009022251A (en) | 2009-02-05 |
| KR101509832B1 (en) | 2015-04-06 |
| JP5450939B2 (en) | 2014-03-26 |
| TW200923081A (en) | 2009-06-01 |
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