JP2020127380A - Production method of frozen fruit product containing alcohol - Google Patents

Abstract

To provide a method for producing a frozen fruit product containing alcohol that contains alcohol and has a good and smooth taste.SOLUTION: A production method of a frozen fruit product containing alcohol includes a step (1) for cutting fruit into 1-10 mm, a step (2) for mixing the cut fruit obtained in the step (1) with a seasoning liquid containing saccharide and with alcohol, and a step (3) for rapidly freezing the mixture obtained in the step (2).SELECTED DRAWING: None

Description

The present invention relates to a method for producing a frozen fruit food containing alcohol.

Conventionally, sherbet-shaped frozen desserts have been proposed as frozen confections containing alcohol (see, for example, Patent Document 1).
Further, there is also known a sake ice made by mixing 10% sake lees to an ice cream base which is prepared by mixing sugar, milk, egg, fresh cream, skimmed milk powder, glucose, and a stabilizer, and sterilizing the mixture by heating.

JP, 2007-000130, A JP, 6-343397, A

However, there is no known frozen fruit food containing alcohol, which has a smooth mouth feel and texture, rather than a crisp texture like sherbet. Also, ice cream bases cannot be eaten by those who are allergic to dairy products and eggs.

Therefore, an object of the present invention is to provide a method for producing an alcohol-containing frozen fruit food containing alcohol, in which flavors of both fruit and alcohol are felt and which has a smooth mouth feel and texture.

In order to solve the above problems, the present invention has the following configurations.
That is, in the method for producing an alcohol-containing frozen fruit food according to the present invention, a step (1) of cutting fruits into 1 to 10 mm, a cut fruit obtained in the step (1), and a seasoning liquid containing alcohol and alcohol. It includes a step (2) of mixing and a step (3) of quick-freezing the mixture obtained in the step (2).

ADVANTAGE OF THE INVENTION According to this invention, the flavor of both a fruit and alcohol can be felt and the frozen fruit food containing alcohol which has a smooth mouthfeel and texture can be obtained.

Hereinafter, a preferred embodiment of the method for producing an alcohol-containing frozen fruit food according to the present invention will be described in detail, but the scope of the present invention is not limited to these descriptions, and the present invention is not limited to the following examples. Modifications can be made as appropriate without departing from the spirit of the above.

[Step (1)]
In the step (1), the fruit is cut into 1 to 10 mm. If the fruit is too finely divided to a juice or a size close to it, the resulting frozen fruit food has a crisp texture like ice, but in the present invention, the fruit is cut into 1 to 10 mm and used. The resulting frozen fruit food has a smooth mouth feel and texture.
The "fruit" in the present invention also includes false fruits.
Specific examples of the fruit include tangerines, strawberries, persimmons, plums, figs, kiwifruits and the like.
The fruits may be used after removing the skins and seeds, or may be used without being removed. Since it is used in a size of about 1 to 10 mm, if there is a skin or seeds, the frozen fruit food retains its texture and a unique texture is obtained.
The cutting of the fruit can be performed using, for example, a known slicing machine.

[Step (2)]
In the step (2), the cut fruits obtained in the step (1) are mixed with a seasoning liquid containing sugar and alcohol.

The seasoning liquid is an aqueous solution containing sugar.
Sugars are not particularly limited, for example, as monosaccharides, glucose, fructose, galactose, mannose, etc., disaccharides, sucrose, lactose, maltose, trehalose, cellobiose, etc., as oligosaccharides of trisaccharides or more, Examples of polysaccharides such as stachyose, maltotriose, maltotetraose, and maltopentaose include starch syrup, reduced starch syrup, dextran, pullulan, sodium alginate and the like.

The saccharides may be used alone or in combination of two or more. Of these, the use of fructose-glucose liquid sugar is preferable from the viewpoint of sweetness and production cost.
The sugar content of the seasoning liquid can be arbitrarily set according to the type of sugar used, but the Brix sugar content measured by a sugar meter is preferably 20 to 30%. When the Brix sugar content is less than 20%, the osmotic pressure becomes low and it takes time to penetrate into the fruit raw material, and it becomes difficult to eat because it freezes. On the other hand, when the Brix sugar content is higher than 30%, the obtained food becomes excessively sweet and is hard to freeze.
The seasoning liquid may contain components other than sugars as long as the effect and taste are not changed. Examples thereof include acidulants such as vinegar, cider vinegar, lactic acid and citric acid, sweeteners such as stevia, spices such as pepper extract, and preservatives such as vitamin B1.

The alcohol is not particularly limited, and examples thereof include distilled liquor such as shochu, whiskey, brandy, vodka, rum and gin, brewed sake such as sake, beer and wine, and liqueur such as plum wine. The type of fruit and the type of alcohol may be appropriately determined in consideration of flavor balance and compatibility.

Mixing of the cut fruits with the seasoning liquid and alcohol is not particularly limited as long as they can be uniformly mixed, and for example, a mixer having a screw can be used.
In order to adjust the alcohol concentration, first, the cut fruit and the seasoning liquid are mixed, and then the mixture of the cut fruit and the seasoning liquid (hereinafter, sometimes referred to as “seasoning raw material”) is mixed with a desired alcohol concentration. It is preferable to add alcohol so that

The compounding ratio of the cut fruits and the seasoning liquid is not particularly limited, but in consideration of the balance of the flavors of alcohol and fruits, for example, the ratio of cut fruits:seasoning liquid=90:10 to 80:20. preferable.

The amount of alcohol added may be appropriately determined according to the alcohol concentration required by the consumer. However, if the amount of alcohol added is too large, the texture of the fruit becomes weaker. Therefore, when the texture of the fruit is to be fully utilized, the amount of alcohol is adjusted so that the alcohol concentration is about 1 to 10%, for example. It is preferable.

[Step (3)]
In step (3), the mixture obtained in step (2) is rapidly frozen.
The rapid freezing method is not particularly limited, and a known method can be used.
The temperature at the time of quick freezing is, for example, -30 to -18°C. The freezing time depends on the freezing temperature, but is, for example, about 10 to 30 minutes.

Hereinafter, the method for producing a frozen fruit food containing alcohol according to the present invention will be described with reference to examples, but the present invention is not limited to these examples. In the following, when simply expressed as “%”, it means “% by weight” unless otherwise specified.

[Example 1]
<Step (1)>
As the raw material fruit, mandarin oranges (Wenzhou mandarin oranges) that had been frozen and stored at -10 to -30°C were prepared, and after peeling, cut with a slicing machine to obtain cut fruits of 2 mm.

<Step (2)>
The cut fruits were mixed with the seasoning liquid at room temperature to obtain a mixture of the cut fruits and the seasoning liquid (seasoning raw material).
The composition of the seasoning liquid is as follows: fructose-glucose liquid sugar 38%, white sugar 21%, reduced starch syrup 8%, indigestible dextrin 1.2%, starch syrup 1.2%, thickener 0 9.9%, neotame 0.7%, sucralose 0.13%, capsicum extract 0.2%, and the balance water. The Brix sugar content of the seasoning liquid measured with a sugar meter was 28%.
The mixing ratio of the cut fruits and the seasoning liquid was, on a weight basis, fruit material:seasoning liquid=83.3:16.7.
96% alcohol (vodka) was added to the seasoning raw material so that the alcohol content was 5%, and further mixed.

<Step (3)>
After the step (2), the mixture was put in a bag and pressure-bonded, and then sterilized by boiling (85° C. for 30 minutes with a sterilizer for boiling) and cooled with running water. After that, it was filled in a container and rapidly frozen at −30° C. for 20 minutes to obtain a frozen fruit food containing alcohol.

[Example 2]
A frozen fruit food containing alcohol was obtained in the same manner as in Example 1 except that strawberries that had been frozen and stored at −10 to −30° C. were used as the raw material fruit.

[Example 3]
As a raw fruit, persimmon (flat persimmon without persimmon) that had been frozen and stored at -10 to -30°C was prepared, peeled and seeded, and the same procedure as in Example 1 was carried out. A frozen fruit food containing alcohol was obtained.

[Example 4]
Frozen alcohol-containing frozen fruit was prepared in the same manner as in Example 1 except that the raw ripe plum (Nantaka plum) that had been frozen and stored at -10 to -30°C was prepared and seeds were used. Got fruit food.

[Example 5]
Frozen fruit foods containing alcohol were obtained in the same manner as in Example 1 except that as the raw material fruit, the figs that had been frozen and stored at −10 to −30° C. were prepared and peeled and used.

[Evaluation of texture]
When each of the obtained frozen fruit foods containing alcohol was tasted, the texture of the fruit was felt and the alcohol content was also felt. In addition, the texture was completely different from the crunchy texture of sherbet, and the mouthfeel and texture were also good. In particular, the frozen fruit foods containing alcohol of Example 3 (persimmon) and Example 4 (Minamitakaume) did not lose their shape easily even at room temperature.
In this way, a new type of dessert having a flavor and texture that were completely unprecedented was obtained.

Claims (2)

Step (1) of cutting the fruit into 1 to 10 mm,
A step (2) of mixing the cut fruit obtained in the step (1) with a seasoning liquid containing sugar and alcohol,
A method for producing a frozen fruit food containing alcohol, which comprises a step (3) of rapidly freezing the mixture obtained in the step (2). The method for producing a frozen fruit food containing alcohol according to claim 1, wherein the blending ratio of the cut fruit and the seasoning liquid in the step (2) is cut fruit:seasoning liquid=90:10 to 80:20.