JP2016019539A - Composition for sherbet-like beverage, composition contained in container, leachability enhancing method and composition for beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for sherbet-like beverage excellent in leachability while having a flavor or texture at the level required for a sherbet-like beverage, a composition contained in a container, a leachability enhancing method and a composition for beverage.SOLUTION: The composition for sherbet-like beverage has alcohol content of 1.5 to 8.5%, Brix excluding effects of alcohol of 9.0 to 25.0% and is capable of being frozen at a temperature lower than 0°C.SELECTED DRAWING: None

Description

  The present invention relates to a composition for a sherbet-like beverage, a composition in a container, a method for improving dissolution, and a composition for beverage.

  A variety of soft drinks such as fruit (with fruit juice) drinks, sports drinks and functional drinks are not liquid, but once frozen or semi-frozen and then thawed to know how to eat them as sherbet drinks. It has been.

And about the technique regarding a sherbet-like drink, the following techniques exist.
For example, Patent Document 1 contains one or more saccharides selected from glucose, maltose, dextrin, and sugar alcohol, and a polysaccharide stabilizer containing both pectin and soybean polysaccharide, and the combination of saccharides. The amount A (wt%), the blending amount B (wt%) of pectin, and the blending amount C (wt%) of soybean polysaccharide satisfy the conditions shown by the predetermined relational expression, and can be liquefied at 0-30 ° C. There is disclosed a technique called a sherbet-like beverage composition that can be frozen at less than 0 ° C.

  Patent Document 2 contains a saccharide containing one or more starch sugars selected from glucose, maltose, dextrin, and oligo, and has a DE value A% of saccharide, a soluble solid content B% of beverage, a liquid temperature of 26 There is a technique called a sherbet-like beverage composition that satisfies the condition that the viscosity CmPa · s of a beverage at 0 ° C. is represented by a predetermined relational expression, can be liquefied at 0 to 30 ° C., and can be frozen at less than 0 ° C. It is disclosed.

Japanese Patent No. 4072178 Japanese Patent No. 3930532

Usually, the composition for a sherbet-like beverage is distributed in the market in a state of being filled in a plastic container such as a PET (polyethylene terephthalate) bottle. When the composition for a sherbet-like beverage filled in the container as described above is eaten as a sherbet-like beverage, the whole container is frozen or semi-frozen, and then thawed, and the container is pushed by hand from the outside so that the sherbet inside the container The beverage needs to be pushed out from a relatively small mouth.
Therefore, in the composition for a sherbet-like beverage, evaluation of ease of taking out a sherbet-like beverage from a plastic container (hereinafter referred to as “dissolution” as appropriate) is regarded as very important as well as evaluation of flavor and texture. The

Here, the techniques disclosed in Patent Documents 1 and 2 not only include starch sugar such as glucose, maltose, and dextrin as essential constituent elements, but also specify the contents or properties of each raw material in detail using a relational expression. By doing so, evaluation results such as taste, texture, and sherbet properties are made favorable.
However, as a technique related to the composition for a sherbet-like beverage, a technique that improves the dissolution property by an approach that has not been used so far, is different from the techniques disclosed in Patent Documents 1 and 2.

  Therefore, the present invention provides a composition for sherbet-like beverages, a composition in a container, a method for improving dissolution, and a composition for beverages having a flavor and texture required for sherbet-like beverages and having excellent dissolution properties. The issue is to provide.

The above problem can be solved by the following means.
(1) A composition for a sherbet-like beverage having an alcohol content of 1.5 to 8.5% and a Brix of 9.0 to 25.0% excluding the influence of alcohol.
(2) The composition for a sherbet-like beverage according to (1) above, which contains sugar.
(3) The composition for a sherbet-like beverage according to (1) or (2) above, comprising a thickening stabilizer.
(4) The composition for a sherbet-like beverage according to (3), wherein the thickening stabilizer is composed of two or more thickening stabilizers and does not form a gel.
(5) The composition for a sherbet-like beverage according to any one of (1) to (4) above, comprising fruit juice.
(6) A container-filled composition, wherein the sherbet-like beverage composition according to any one of (1) to (5) is filled in a plastic container.
(7) A method for improving the dissolution property indicating the ease of taking out a sherbet-like beverage from a plastic container, wherein alcohol is added to the composition for a sherbet-like beverage having a Brix of 9.0 to 25.0%. The elution improvement method characterized by the above-mentioned.
(8) The beverage composition, wherein the alcohol content is 1.5 to 8.5%, and Brix is 9.0 to 25.0% when the influence of alcohol is excluded.

According to the composition for a sherbet-like beverage, the composition in a container, and the beverage composition according to the present invention, the alcohol content is within a predetermined range, and the Brix when the influence of alcohol is excluded is within the predetermined range. In addition to having the level of flavor and texture required for a sherbet-like beverage, it has excellent elution properties.
Moreover, according to the dissolution improvement method according to the present invention, since alcohol is added to a composition having a Brix value within a predetermined range, the dissolution property of the composition for a sherbet-like beverage having a certain level of flavor and texture. Can be improved.

It is a flowchart explaining the content of the manufacturing method of the composition for sherbet-like drinks concerning one Embodiment of this invention. It is a flowchart explaining the content of the manufacturing method of the composition for sherbet-like drinks concerning other embodiment of this invention. It is a flowchart explaining the content of the manufacturing method of the composition for sherbet-like drinks concerning other embodiment of this invention.

  Hereinafter, the form (embodiment) for implementing the composition for sherbet-like drinks concerning a present invention, the composition in a container, the dissolution improvement method, and the composition for drinks is explained.

[Composition for a sherbet-like beverage]
The composition for a sherbet-like beverage according to the present embodiment (hereinafter referred to as “composition” as appropriate) has an alcohol content within a predetermined range, and Brix when the influence of alcohol is excluded is within a predetermined range. And can be frozen below 0 ° C.
And the composition according to the present embodiment is in a liquid state or a jelly state (gel state) under a temperature condition of 0 ° C. or higher before freezing, and is frozen at less than 0 ° C. and then thawed, It can be eaten as a “sorbet-like beverage”.
The composition for a sherbet-like beverage is a composition used for the purpose of “for a sherbet-like beverage” and may be a composition that can be consumed as a sherbet-like beverage in the end.
The composition for beverages according to this embodiment exhibits a liquid form or a jelly form (gel form). In addition, since the structure of the composition for drinks concerning this embodiment is the same as the composition for sherbet-like drinks concerning this embodiment, the description is abbreviate | omitted below.

(Alcohol degree)
The composition according to the present embodiment has an alcohol content of 1.5 to 8.5% (also expressed as “v / v%”).
The alcohol not only changes the flavor of the sherbet-like beverage (provides a feeling of alcohol) and improves the texture, but also improves the “eluting property” indicating the ease of taking out the sherbet-like beverage from the container.

When the alcohol content is 1.5% or more, an effect of improving the dissolution property can be obtained. In addition, the texture of the sherbet-like beverage and the uniformity of the state of the sherbet-like beverage (hereinafter referred to as “homogeneity” as appropriate) can be improved. And in order to make these effects (especially the effect of improving the dissolution property) more reliable, the alcohol content is preferably 2.0% or more, more preferably 2.5% or more, and 3.0% or more. Is particularly preferred.
On the other hand, when the alcohol content is 8.5% or less, it is possible to avoid a situation in which the feeling of alcohol is too strong to be unsuitable as a flavor of a sherbet-like beverage. And in order to make a more suitable flavor as a sherbet-like beverage, the alcohol content is preferably 8.0% or less, and more preferably 7.0% or less.

The alcohol content can be adjusted by adding alcohol. The alcohol to be added may be potable alcohol, and the type, production method, raw material, etc. are not limited. For example, various spirits such as shochu, brandy, and vodka, raw material alcohol, and the like can be added singly or in combination of two or more.
In the present specification, alcohol refers to ethanol unless otherwise specified.

(Brix)
The composition according to this embodiment has a Brix of 9.0 to 25.0% when the influence of alcohol is removed.
Here, Brix refers to the refractive index measured by a refractometer, converted into grams of sucrose contained in 100 g of sucrose solution, using a conversion formula established by the International Committee for the Analysis of Sugar Analysis (ICUMSA). It is a so-called soluble solid content concentration. However, when alcohol is contained in the composition, the alcohol affects the refractive index, so the value of Brix depends on the alcohol. Therefore, in the present invention, the value of “Brix without the influence of alcohol” is used as a reference. In addition, “when the influence of alcohol is removed” can be rephrased as “when alcohol is replaced with the same amount of water”. Here, the same amount means the same volume in detail.
And “Brix excluding the influence of alcohol” not only adjusts the flavor (sweetness) required for the sherbet-like beverage and improves the texture, but also facilitates the delivery of the sherbet-like beverage from the container. Improves the “dissolvability”.

When the Brix excluding the influence of alcohol is 9.0% or more, the flavor (sweetness) and texture of the sherbet-like beverage can be improved, and the effect of improving the dissolution property can be obtained. it can. And in order to make these effects (especially the effect of improving the dissolution property) more reliable, the Brix when the influence of alcohol is excluded is preferably 13.0% or more, and more preferably 15.0% or more. preferable.
On the other hand, when Brix excluding the influence of alcohol is 25.0% or less, it is possible to avoid a situation in which the sweetness is too strong and the flavor of the sherbet-like beverage is not suitable. And in order to make a more suitable flavor as a sherbet-like beverage, the Brix when the influence of alcohol is excluded is preferably 23.0% or less, and more preferably 20.0% or less.

The Brix value of the entire composition can be measured with a conventionally known refractometer. Therefore, the Brix value of “when excluding the influence of alcohol” is, for example, in the case of a composition having an alcohol content of 5%, preparing a composition that is the same except that the alcohol is replaced with the same amount of water, It can be estimated by measuring with a refractometer.
For example, in the case of a composition having an alcohol content of 5%, the Brix value of the composition is measured with a refractometer, and the Brix value of an aqueous solution adjusted to have an alcohol content of 5% is used as the refractive index. It may be obtained by a method of measuring by a total and subtracting the latter Brix value from the former Brix value.

(sugar)
The composition according to this embodiment preferably contains sugar.
Here, sugar is a sweetening seasoning mainly composed of sucrose (sucrose), for example, white sucrose, granulated sugar, white disaccharide, triwarm sugar, medium disaccharide, lump sugar, rock sugar, liquid sugar, Wasebong, brown sugar and so on. And as sugar, 1 type (s) or 2 or more types can be used from these.
In addition, although it does not specifically limit about content of sugar, In order to make it a suitable flavor (sweetness) as a sherbet-like drink, for example, 70.0 g / L or more is preferable, 110 g / L or more is more preferable, 120 g / L or more is more preferable, 130 g / L or more is particularly preferable, and 140 g / L or more is very preferable. Moreover, in order to avoid the situation where sweetness is too strong and it becomes unsuitable as the flavor of a sherbet-like beverage, for example, 400 g / L or less, 300 g / L or less is preferable, 230 g / L or less is more preferable, and 200 g / L L or less is more preferable, 180 g / L or less is particularly preferable, and 170 g / L or less is very preferable.

As described above, the techniques disclosed in Patent Documents 1 and 2 are provided with starch sugar as an essential component, and when sugar is used instead of starch sugar, sherbet properties (elution properties), etc. A favorable result was not obtained for the evaluation of (see Comparative Example 2 in Table 1 of Patent Document 2). That is, when sugar is used among sweeteners, the problem that it is necessary to improve the dissolution property of the composition for a sherbet-like beverage will clearly appear.
Therefore, the present inventor, unlike the techniques disclosed in Patent Documents 1 and 2, without limiting the sweetener used in the composition, in other words, even when the above-mentioned "sugar" is contained, The present invention has been created which has a structure that can obtain effects (improvement in flavor, texture, and dissolution).

(Thickening stabilizer)
The composition according to this embodiment preferably contains a thickening stabilizer.
Here, the thickening stabilizer is a food additive that imparts viscosity or the like to foods and drinks, and is also called a thickener, stabilizer, gelling agent, or paste depending on the application. Examples of the thickening stabilizer include alginic acid, cassia gum, curdlan, carrageenan, karaya gum, xanthan gum, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, tara gum, pullulan, pectin, locust bean gum and the like. And 1 type (s) or 2 or more types can be used among these as a thickening stabilizer.

When the composition according to this embodiment contains a thickening stabilizer, the thickening stabilizer exhibits a network structure in the composition, and thus each substance constituting the composition is uniformly dispersed. As a result, when the composition according to the present embodiment is frozen, each substance is frozen in a uniformly dispersed state, so that when it is thawed, it becomes a sherbet-like beverage containing fine ice crystals, and a liquid and a solid It is possible to avoid a situation where they are separated.
Therefore, the composition according to the present embodiment can improve the homogeneity of the sherbet-like beverage by containing a thickening stabilizer, and also has a good texture and a smooth state, so that the texture is also improved. Can be made.

  Whether the composition according to this embodiment is liquid or jelly (gel) under the temperature condition of 0 ° C. or higher before freezing depends on whether or not a thickening stabilizer is added, and It is determined by the type and content of the thickening stabilizer to be contained.

And while the thickening stabilizer contained in the composition which concerns on this embodiment is comprised with 2 or more types of thickening stabilizers, it is preferable not to form a gel. By using two or more thickening stabilizers, the effect of improving homogeneity and texture can be ensured. And since a thickening stabilizer does not form a gel, the handling in the manufacturing process mentioned later can be made very easy.
In addition, as what is comprised with 2 or more types of thickening stabilizers and does not form a gel, the combination of (kappa) -carrageenan and a xanthan gum etc. are mentioned, for example. On the other hand, what forms a gel includes, for example, a combination of locust bean gum and xantham gum.

  Although it does not specifically limit about content of a thickening stabilizer, 0.005-2.00 w / v% is preferable and 0.01-1.00 w / v% is especially preferable.

(Fruit juice)
The composition according to this embodiment preferably contains fruit juice.
Here, fruit juice is fruit juice, and not only various fruit juices such as concentrated juice, reduced fruit juice, and straight fruit juice, but also fruit puree (semi-liquid obtained by crushing or lining fired fruit or raw fruit) In the form of a dilute liquid, a concentrated liquid, a mixed liquid, and the like. Furthermore, fruit juice may use one kind of fruit as a raw material, and may use two or more kinds of fruit as a raw material.
In addition, the composition which concerns on this embodiment can provide the flavor of various fruits to a sherbet-like drink by containing fruit juice.

And it does not specifically limit as a fruit used as the raw material of the fruit juice used in this invention, Any fruit can be used if it is an edible thing.
For example, fruits include orange, orange, mandarin orange, summer orange, hassaku, yuzu, iyokan, ponkan, kabosu, shiikuwasha, lemon, lime, grapefruit and other citrus fruits, pineapple, guava, banana, mango, kiwi, acerola, Papaya, passion fruit and other tropical fruits, pears (Japanese pears, pears, etc.), apples and other fruit fruits, plums, peaches, plums, apricots and other fruit fruits, raspberries, cranberries, blueberries, cassis, cherries, Examples include grapes, melons and oysters.

  The content of the fruit juice is not particularly limited, but the content may be adjusted so that the value of “Brix when the influence of alcohol is removed” is within a predetermined range.

(Other)
The composition according to this embodiment includes a coloring agent, a sour agent, a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, and the like that are usually blended as a beverage within a range in which the desired effect of the present invention is not inhibited (hereinafter, It may be simply referred to as an additive). Examples of the colorant that can be used include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. As the acidulant, for example, citric acid, lactic acid, malic acid, phosphoric acid, succinic acid and the like can be used. As the sweetener, for example, starch sugar such as glucose (glucose), maltose (malt sugar), dextrin (sugar produced by hydrolysis using starch as a raw material) and the like can be used in addition to the above-mentioned sugar. As the high-intensity sweetener, for example, acesulfame K, sucralose, aspartame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E and the like can be used.

As described above, the composition according to this embodiment may contain starch sugar, but starch sugar is not an essential component in the present invention.
And what was generally marketed can be used for above-mentioned alcohol, sugar, a thickening stabilizer, fruit juice, and an additive.

  As described above, according to the composition according to the present embodiment, the alcohol content is within the predetermined range, and the Brix when the influence of alcohol is excluded is within the predetermined range. In addition to having a flavor and texture that can be achieved, it has excellent dissolution properties.

[Composition in a container]
The container-containing composition according to the present embodiment is characterized in that the aforementioned sherbet-like beverage composition is filled in a plastic container.
In addition, since the composition for a sherbet-like beverage has already been described, the description thereof is omitted below.

(container)
The container according to the present embodiment is a plastic container. And in detail, the container according to the present embodiment has a main body part that holds the object inside, a drinking mouth part that communicates the inside and the outside of the main body part, and the main body part from the outside. It is a container that discharges an object from the mouthpiece when pressure is applied.

  And the container which concerns on this embodiment should just be a product made from a plastic, and is comprised with the film which laminated the PET (polyethylene terephthalate) container, PP (polypropylene) container, PE (polyethylene) container, nylon container, PP, and metal foil. Applicable containers are applicable. Specifically, a PET bottle, a pouch container, etc. correspond.

[Method for producing composition for sherbet beverage]
Next, the manufacturing method of the composition for sherbet-like drinks concerning this embodiment is explained.
The method for producing a sherbet-like beverage composition according to the present embodiment includes a mixing step S1 and a post-processing step S2. And when making a thickening stabilizer contain in the composition for sherbet-like drinks, melt | dissolution process S3 is further included.

  In addition, about the order of each process, when not containing a thickening stabilizer in the composition for sherbet-shaped drinks, it is "(1) mixing process S1-> post-processing process S2" shown in FIG. When a thickening stabilizer is contained, “(2) mixing step S1 → dissolution step S3 → post-treatment step S2” shown in FIG. 2 or “(3) dissolution step S3 → mixing step S1 → after” shown in FIG. Since various orders such as “processing step S2” can be considered, the cases will be described separately.

In the case of (1) In mixing process S1, water, alcohol, sugar, fruit juice, an additive, etc. are thrown into a mixing tank, and a mixed liquid is manufactured.
In the post-treatment step S2, processing such as filtration of the mixed liquid (corresponding to so-called primary filtration), microfiltration of the mixed liquid (corresponding to so-called secondary filtration), filling of the container, heat sterilization, cooling, etc. are required. Selectively depending on the situation.

  In addition, each process performed in mixing process S1 and post-processing process S2 can be performed with the equipment generally used in order to manufacture a Ready To Drink (RTD) drink etc.

In the case of (2) In the mixing step S1, in addition to those exemplified in the case of (1), a thickening stabilizer is added to the mixing tank to produce a mixed liquid.
And in dissolution process S3, a thickening stabilizer is dissolved in a liquid after mixing. In the dissolving step S3, the thickening stabilizer is usually dissolved by heating, but the heating temperature and heating time may be appropriately set according to the solubility of the thickening stabilizer to be used.
And in post-processing process S2, the process similar to the case of (1) is selectively performed as needed.

In addition, when using what gelatinizes as a thickening stabilizer, in order to prevent that processing, such as filling to a container, will become difficult because the liquid after mixing gelatinizes, each after dissolution process S3 The treatment needs to be performed while keeping the mixed liquid at a predetermined temperature or higher (above the temperature at which gelation occurs).
And the alcohol in a liquid mixture may volatilize in the process which maintains the liquid after mixing above predetermined temperature, or the heat processing in melt | dissolution process S3. Therefore, when the volatilization of the alcohol occurs (or is expected), it is preferable to add the alcohol again in the post-processing step S2 or to add more alcohol in the mixing step S1.

In the case of (3) In the dissolution step S3, first, the thickening stabilizer is dissolved in a small amount of solvent (such as water).
And in mixing process S1, in addition to what was illustrated in the case of (1) in the mixing tank, the solution which dissolved the thickening stabilizer is thrown in, and a mixed liquid is manufactured.
And in post-processing process S2, the process similar to the case of (1) is selectively performed as needed.

In the case of (3), volatilization of alcohol due to heating in the dissolving step S3 can be prevented as compared with the case of (2) in which the dissolving step S3 is performed on the mixed liquid containing alcohol. Furthermore, when using what does not gelatinize as a thickening stabilizer, after melt | dissolution process S3, work | work is possible at normal temperature (or low temperature) except the time of heat sterilization.
Accordingly, when a thickening stabilizer is contained in the sherbet-like beverage composition, a thickening stabilizer that does not gel is selected, and “(3) dissolution step S3 → mixing step S1 → post-treatment step S2”. By adopting, a composition for a sherbet-like beverage can be produced very efficiently.

[Method for improving dissolution]
Next, the elution improvement method according to the present embodiment will be described.
The elution improvement method according to the present embodiment is characterized in that alcohol is added to a composition for a sherbet-like beverage having Brix within a predetermined range.

As described above, alcohol can not only change the flavor of a sherbet-like beverage (provide an alcoholic feeling) and improve the texture, but also improve the “dissolvability” that indicates the ease with which a sherbet-like beverage can be taken out of a container. Let
The elution improvement method according to the present embodiment is preferably added so that the alcohol content of the composition is 1.5% or more in order to ensure the effect of improving the elution. The addition is more preferably 0% or more and 2.5% or more, and particularly preferably 3.0% or more.
On the other hand, if the amount of alcohol added is too large, the feeling of alcohol becomes too strong and it is not suitable as a flavor of a sherbet-like beverage, so it is preferable to add so that the alcohol content of the composition is 8.5% or less, It is more preferable to add so that it may become 8.0% or less, and it is especially preferable to add so that it may become 7.0% or less.

  In addition, the composition for sherbet-like drinks to which alcohol is added has Brix of 9.0 to 25.0%. When the Brix of the composition is 9.0 to 25.0%, the effect of improving the dissolution property by adding alcohol can be ensured and the flavor of the sherbet-like beverage can be ensured. .

  As described above, according to the elution improvement method according to the present embodiment, since alcohol is added to a composition having a Brix value within a predetermined range, a sherbet-like beverage having a certain level of flavor and texture. The elution property of the composition for use can be improved.

  In addition, in the composition for sherbet-like drinks, the composition in a container, the elution improvement method, and the composition for beverages according to the embodiment of the present invention, any characteristics and conditions that are not explicitly shown are known in the art. It goes without saying that the present invention is not limited as long as the effects obtained by the above characteristics and conditions are exhibited.

Next, an example that satisfies the requirements of the present invention and a comparative example that is not so illustrated will be described, and the composition for a sherbet-like beverage, the composition in a container, the dissolution improvement method, and the composition for beverage according to the present invention will be described. To do.
First, in Example 1, the influence of the presence or absence of alcohol addition on the dissolution property, flavor, texture, and the like is confirmed.

[Preparation of sample]
Beverage alcohol, granulated sugar, peach juice, acidulant, vitamin C, fragrance, and water were mixed to prepare a sample solution so that the blending amounts shown in Table 1 were obtained. And the sample 1-1 and 1-2 were manufactured by packing in a plastic bottle.
The PET bottle used had a capacity of 280 ml, a size (outside dimension) of φ66.0 mm × 136.0 mm (h), and a cap of 28 mmφ flap cap, and 280 ml of the sample liquid was filled into the PET bottle. .

[Measurement of Brix]
About the value of Brix at the time of removing the influence of Brix and alcohol of each sample, it measured and estimated using the digital refractometer (RX-5000 (alpha): made by ATAGO).
In addition, the measurement of Brix of each sample was performed in the state (liquid state) before freezing the sample.

[Sensory test: Example 1]
Each sample prepared by the above method was frozen (−20 ° C., 48 hours), thawed (25 ° C., left for 60 minutes), and subjected to the following sensory tests.

(Food texture evaluation: evaluation method)
About the food texture of the sample prepared by the above method, seven trained professional panels scored independent points by a five-step evaluation of 0 to 4 points according to the following evaluation criteria, and the average value was calculated.

(Food texture evaluation: Evaluation criteria)
4 points: Very good touch and very smooth.
3 points: Very good touch and very smooth.
2 points: Good touch and smoothness.
1 point: The touch is slightly bad and the smoothness is not so much felt.
0 point: The tongue feels bad and smoothness is not felt.

(Sweetness evaluation: evaluation method)
About the sweetness of the sample prepared by the above-mentioned method, 7 trained specialized panels scored independent scores in a five-step evaluation of 0 to 4 points according to the following evaluation criteria, and the average value was calculated.

(Sweetness evaluation: Evaluation criteria)
4 points: Sweetness is extremely strong.
3 points: Sweetness is strong.
2 points: sweet.
1 point: Some sweetness.
0 points: Sweetness is not felt.

(Homogeneity evaluation: Evaluation method)
About the homogeneity of the sample prepared by the above-mentioned method, seven trained professional panels scored independent points in a five-step evaluation of 0 to 4 points according to the following evaluation criteria, and the average value was calculated.
The homogeneity was evaluated based on whether the flavor was uniform when the sample was eaten in one, two, three or more samples.

(Homogeneity evaluation: Evaluation criteria)
4 points: The flavor is completely uniform.
3 points: The flavor is uniform.
2 points: Flavor is almost uniform.
1 point: The flavor is slightly uneven.
0 point: The flavor is not uniform.

(Comprehensive evaluation: Evaluation method)
About the comprehensive evaluation of the sample prepared by the above method, 7 trained specialized panels scored independent points in a 5-step evaluation of 0 to 4 points in accordance with the following evaluation criteria, and the average value was calculated.
In addition, about comprehensive evaluation, it was evaluated comprehensively whether it is a suitable flavor (fragrance and taste) as a sherbet-like drink.

(Comprehensive evaluation: Evaluation criteria)
4 points: A very suitable flavor as a sherbet-like beverage.
3 points: A flavor that is quite suitable as a sherbet-like beverage.
2 points: A flavor suitable as a sherbet-like beverage.
1 point: A flavor acceptable as a sherbet-like beverage.
0 point: Unfavorable flavor as a sherbet-like beverage.

(Elution evaluation: Evaluation method)
About the elution property of the sample prepared by the above method, 7 trained specialized panels scored independent points in a 5-step evaluation of 0 to 4 points according to the following evaluation criteria, and the average value was calculated.
In addition, about elution evaluation, when the outside of the above-mentioned container was pushed by hand, it evaluated by whether it was easy to take out a sample (a sherbet-like drink) from a container.

(Elution evaluation: Evaluation criteria)
4 points: A sample is very easily taken out from a container.
3 points: A sample is easily taken out from a container.
2 points: A sample is easily taken out from a container.
1 point: It is difficult to take a sample from the container.
0 point: It is difficult to take a sample from the container.

[Mechanical test: Example 1]
As in the sensory test, each sample was frozen (−20 ° C., 48 hours), thawed (23 ° C., left for 75 minutes), and subjected to the following mechanical test.

(Mechanical test: Evaluation method)
In order to evaluate the dissolution property more quantitatively, a mechanical test was performed using a compression tester (material tester).
Here, the compression tester (RTF-1350: manufactured by Orientec Co., Ltd.) presses the placing part that can be placed in a state in which the plastic bottle is laid down and the plastic bottle placed on the placing part from above. And a pressing portion that descends from directly above the placement portion. And a cushioning material is provided in the placing part and the pressing part, and pressure is applied to both side surfaces of the plastic bottle via this cushioning material.
The detailed conditions of the compression tester were set as follows, simulating the situation of pressing a plastic bottle with a human hand.
Pressure applied by the pressing part: 250 N, 500 mm / min
Contact area between the cushion material of the mounting part and the plastic bottle: 70 x 95 mm
Contact area between the cushioning material of the pressing part and the plastic bottle: 50 x 75 mm

(Mechanical test: Evaluation criteria)
Each sample was tested twice by the above method, and the amount (g) of the sherbet-like beverage pushed out from the drinking mouth of the PET bottle was measured.
And about each sample, the average value of the quantity (g) of the sherbet-like drink extruded from the drinking mouth of the PET bottle was calculated, and it was evaluated that the greater the amount, the better the elution.

Table 1 below shows the standard of each sample, and also shows the results of the sensory test and the mechanical test.
Note that “Brix (when the influence of alcohol is excluded)” in the table and described later indicates “Brix when the influence of alcohol is excluded”.

[Examination of test results: Example 1]
Compared to Sample 1-2 to which alcohol was not added, Sample 1-1 to which alcohol was added was not “alcoholic”, but “elution” was “0” → “4” in the sensory test and “21.2 (g) in the mechanical test. ) "→" 48.2 (g) "It was confirmed that the improvement was significant.
Further, as compared with sample 1-2, sample 1-1 is “1.0” → “2.9” for “texture”, and “1.3” → “2” for “homogeneity”. .3 ”and“ Comprehensive evaluation ”were confirmed to be improved from“ 1.4 ”to“ 2.7 ”.
As mentioned above, according to the result of Example 1, by adding alcohol to a sherbet-like beverage composition, “dissolution” can be greatly improved and “texture”, “homogeneity”, “total” It was confirmed that the “evaluation” can be improved.

  Next, in Example 2, the effect of the Brix value on the dissolution property, flavor, texture, and the like is confirmed.

[Preparation of sample]
A sample liquid was prepared by mixing beverage alcohol, granulated sugar, peach juice, acidulant, vitamin C, fragrance, thickening stabilizer (κ-carrageenan and xanthan gum), and water so that the blending amounts shown in Table 2 were obtained. . The thickening stabilizer was dissolved in advance in a small amount of water (90 ° C., 10 min) to prepare a solution, and then mixed. And the samples 2-1 to 2-5 were manufactured by packing the same plastic bottle as Example 1.
Further, “measurement of Brix” is the same as that in the first embodiment, and thus the description thereof is omitted.

[Sensory test: Example 2]
Each sample prepared by the above method was frozen (−20 ° C., 48 hours), then thawed (25 ° C., left for 60 minutes) and subjected to each sensory test.
In addition, since the evaluation method and evaluation criteria of each sensory test are the same as those in Example 1, the description thereof is omitted.

  Table 2 below shows the standard of each sample and the results of the sensory test.

[Examination of test results: Example 2]
When the elution evaluation of Samples 2-1 to 2-5 was confirmed, Sample 2-2 in which the value of “Brix (excluding the influence of alcohol)” was 13.0% (9.0% or more) It was confirmed that a fairly favorable evaluation of “3.0: considerably easy to obtain” was obtained. In particular, for samples 2-3 to 2-5 in which the value of “Brix (excluding the influence of alcohol)” is 15.0% or more, a very preferable evaluation of “4.0: very easy to produce” It was confirmed that it was obtained.
Moreover, about the samples 2-2 to 2-5 in which the value of “Brix (excluding the influence of alcohol)” is in the range of 9.0 to 25.0%, it is generally good in all the sensory tests. It was confirmed that the result was obtained. However, when the value of Brix was too high, it was confirmed that the “overall evaluation” was lowered due to the slight sweetness.

  As described above, according to the results of Example 2, the sherbet-like beverage composition having a “Brix (excluding the influence of alcohol)” value of 9.0% or more is surely effective in improving “dissolution”. It turns out that you can get to. Further, the sherbet-like beverage composition having a value of “Brix (excluding the influence of alcohol)” of 9.0 to 25.0% has “feel”, “sweetness”, “homogeneity”, “ It was also found that generally good results were obtained for the “comprehensive evaluation”.

  Next, in Example 3, the effect of alcohol content on dissolution, flavor, texture, and the like is confirmed.

[Preparation of sample]
Beverage alcohol, granulated sugar, peach juice, acidulant, vitamin C, fragrance, thickening stabilizer (κ-carrageenan and xanthan gum), and water were mixed to prepare a sample solution so that the blending amounts shown in Table 3 were obtained. . The thickening stabilizer was dissolved in advance in a small amount of water (90 ° C., 10 min) to prepare a solution, and then mixed. And the samples 3-1 to 3-6 were manufactured by packing the same plastic bottle as Example 1.
Further, “measurement of Brix” is the same as that in the first embodiment, and thus the description thereof is omitted.

[Sensory test: Example 3]
Each sample prepared by the above method was frozen (−20 ° C., 48 hours), then thawed (25 ° C., left for 60 minutes) and subjected to each sensory test.
In addition, since the evaluation method and evaluation criteria of each sensory test are the same as those in Example 1, the description thereof is omitted.

  Table 3 below shows the standard of each sample and the results of the sensory test.

[Examination of test results: Example 3]
When the evaluation of the elution property of Samples 3-1 to 3-6 is confirmed, the preferable evaluation that Sample 3-3 having an alcohol content of 2.0% (1.5% or more) is “2.0: easy to take out” is obtained. It was confirmed that it was obtained. In particular, for samples 3-4 to 3-6 having an alcohol content of 4.0% or more, it was confirmed that a very preferable evaluation of “4.0: very easy to obtain” was obtained.
Moreover, about the samples 3-3 to 3-6 whose alcohol content is in the range of 1.5 to 8.5%, it was confirmed that generally good results were obtained in all the sensory tests. However, it was also confirmed that if the alcohol content is too high, bitterness stands out slightly and the “overall evaluation” decreases.

  As described above, according to the results of Example 3, it was found that the sherbet-like beverage composition having an alcohol content of 1.5% or more can surely obtain the effect of improving the “dissolution property”. In addition, a sherbet-like beverage composition having an alcohol content of 1.5 to 8.5% generally gives good results in "texture", "sweetness", "homogeneity", and "overall evaluation". I also understood that.

  Next, in Example 4, the influence of the thickening stabilizer on the dissolution property, flavor, texture and the like is confirmed.

[Preparation of sample]
A sample liquid was prepared by mixing beverage alcohol, granulated sugar, peach juice, acidulant, vitamin C, fragrance, thickening stabilizer (κ-carrageenan and xanthan gum), and water so as to obtain the blending amounts shown in Table 4. . The thickening stabilizer was dissolved in advance in a small amount of water (90 ° C., 10 min) to prepare a solution, and then mixed. And the samples 4-1 and 4-2 were manufactured by filling the same plastic bottle as Example 1 with a container.
Further, “measurement of Brix” is the same as that in the first embodiment, and thus the description thereof is omitted.

[Sensory test: Example 4]
Each sample prepared by the above method was frozen (−20 ° C., 48 hours), then thawed (25 ° C., left for 60 minutes) and subjected to each sensory test.
In addition, since the evaluation method and evaluation criteria of each sensory test are the same as those in Example 1, the description thereof is omitted.

  Table 4 below shows the standard of each sample and the results of the sensory test.

[Examination of test results: Example 4]
Sample 4-1 to which the thickening stabilizer was added was compared with 4-2 to which the thickening stabilizer was not added, and “texture” was “2.9” → “3.3”, “homogeneous” It was confirmed that “2.3” → “3.3” in terms of “ability” and “2.7” → “3.4” in terms of overall evaluation.
As described above, according to the results of Example 4, it was found that “texture”, “homogeneity”, and “overall evaluation” can be improved by adding a thickening stabilizer to the sherbet-like beverage composition.

S1 mixing process S2 post-processing process S3 dissolution process

Claims (8)

The alcohol content is 1.5-8.5%,
The composition for sherbet-like beverages, wherein Brix is 9.0 to 25.0% excluding the influence of alcohol.   The composition for a sherbet-like beverage according to claim 1, comprising sugar.   The composition for sherbet-like drinks according to claim 1 or 2 containing a thickening stabilizer.   The composition for a sherbet-like beverage according to claim 3, wherein the thickening stabilizer is composed of two or more thickening stabilizers and does not form a gel.   It contains fruit juice, The composition for sherbet-like drinks of any one of Claims 1-4 characterized by the above-mentioned.   A container-filled composition, wherein the sherbet-like beverage composition according to any one of claims 1 to 5 is filled in a plastic container. A method for improving the elution property indicating the ease of taking out a sherbet-like beverage from a plastic container,
A method for improving dissolution, comprising adding alcohol to a sherbet-like beverage composition having Brix of 9.0 to 25.0%. The alcohol content is 1.5-8.5%,
The composition for beverages characterized by having a Brix of 9.0 to 25.0% excluding the influence of alcohol.

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