JP2584901B2 - Frozen liquor, its production method and liquor mixture for freezing - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen liquor having a uniform alcohol concentration, which is edible in solid or sherbet form.

[0002]

2. Description of the Related Art Alcoholic beverages frozen in sherbet form are known. The method for producing such frozen sake is described, for example, in JP-A-60-37972 and JP-A-1-141580.
And JP-A-62-44163. According to these methods, in order to produce a uniform frozen liquor, a method is employed in which liquor is frozen while stirring or applying vibration. Alternatively, a gas containing a large amount of cold air (−23 to 25) in a container containing alcoholic beverages.
(° C.). Thus, special equipment and complicated processes are required to produce frozen liquor.

[0003] It is very difficult to maintain the frozen state of the produced frozen liquor until the consumer drinks it from the factory in the present situation where the cold chain is not yet maintained. For example, when the sake once thawed in the distribution stage is re-frozen in a normal freezer, the following occurs. First, when the temperature of the thawed product becomes 0 ° C. or lower again, the water gradually begins to freeze and becomes small needle-like crystals. Because ice has a low specific gravity,
Floating and gathering at the top, the needles grow long and large, turning into opaque massive ice. Then, a transparent liquid having a high alcohol concentration remains in the lower part. As described above, the components are separated into two layers and become non-uniform, resulting in poor appearance and low commercial value. Further, when the re-frozen product is half-thawed again and used for drinking, there is a stimulus such as piercing the tongue by the needle-like crystals, which gives discomfort. In addition, the initially thawed portion mixes with the relatively uncondensed portion of the bottom, which has a relatively high alcohol concentration, resulting in a liquid with non-uniform components and inconsistent taste. In addition, the liquid portion formed by melting the ice later has a low alcohol concentration. For this reason, a so-called watery portion is consumed, and the taste is inferior.

[0004] As described above, the conventional frozen liquor, once thawed, cannot be relied on in a normal freezer to obtain a product with a uniform alcohol concentration and a pleasant texture.

[0005]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems, and an object of the present invention is to provide a method for producing frozen liquor at low cost without requiring special equipment and complicated methods. Is to provide. It is another object of the present invention to provide a method for producing frozen liquor which has a uniform composition even after being thawed once and then frozen again, thereby giving a good texture. Still another object of the invention is as described above.
The frozen liquor produced by the method and the above method
To provide a liquor mixture for freezing used in
You.

[0006]

According to the method for producing frozen liquor of the present invention, a liquor is added with a food gelling agent in an amount of from 0.02 to 0.
A step of freezing a liquor mixture for freezing containing at a ratio of 7 % by weight, in which the gelling agent disperses and encloses fine ice crystals containing the alcohol of the liquor and water. It has a three-dimensional network structure that is continuously continuous.

The liquors used for the frozen liquor of the present invention are not particularly limited. Any kind of liquor such as sake, synthetic liquor, shochu, fruit liquor, whiskeys, spirits, liqueurs and miscellaneous liquors can be used. These liquors, if necessary, include sugars (sucrose, glucose, fructose, oligosaccharides, etc.), organic acids (citric acid, tartaric acid, succinic acid, etc.), brewing alcohol, fruit extracts, fruit juice, various vitamins, minerals , Dietary fiber, flavors, colorings, etc. may be added to adjust the taste.

As the gelling agent for foods used in the present invention, agar, gelatin, egg white, konjac mannan, carrageenan, furceleran, alginic acid, curdlan,
Pectin, tamarind gum, gellan gum, combinations of locust bean gum and xanthan gum, and locust bean gum and at least one selected from the group consisting of a combination of galactomannan is used. Any other gelling agent can be used as long as it can be used for food and imparts a gelling effect described below. The concentration of such a gelling agent is
Purity of the gellant, the type of alcohol used, varies depending on factors such as whether there is additive does not form a gel structure in small quantities, a large amount in the gel structure becomes strong, can not drink unless broken result, The flavor and throat that is characteristic of alcoholic beverages deteriorate.

In order to produce frozen liquor by the method of the present invention,
First, the above-mentioned gelling agent is dissolved in an appropriate solvent such as water or hydrous alcohol, and this is uniformly mixed with the above-mentioned alcoholic beverages. In the above step, the gelling agent is usually added to a heated solvent to form a uniform solution. Then, the liquor is mixed with the liquor, and the obtained liquor mixture for freezing is frozen (usually kept at -20 ° C or lower) to obtain a frozen liquor.

In the frozen liquor thus produced, the gelling agent forms a continuous three-dimensional network structure,
It has a form in which fine ice crystals of alcohol (including alcohol and water) are dispersed and wrapped. For this reason, even if the temperature rises to about room temperature and part or all of the frozen liquor is melted, the three-dimensional network structure is maintained. It is possible to do. In the present invention, the concentration of the gelling agent for forming the three-dimensional network structure is from 0.02 to
0.7 % by weight, but in order to make the taste and texture of the liquor more natural, the gel must be strong enough to prevent the movement of the liquor molecules in the system. It is better to be as weak as possible. For example, when fully purified carrageenan is added to sake, it can be sufficiently achieved by adding it at a concentration of about 0.1% by weight.

As a technique similar to the method of the present invention, Japanese Patent Application Laid-Open No. Hei 2-100665 discloses a method for producing a creamy frozen liquor. According to this method, an edible fat, an edible emulsifier, an edible emulsifier, and a saccharide are added to liquor, and the liquor is frozen in an O / W type emulsified state to obtain a creamy frozen liquor. In this method, sodium alginate, carrageenan and the like, which are the same as the gelling agent of the present invention, are used as edible emulsion stabilizers. However, since various substances such as oils and fats are added to make the mixture system an O / W type emulsified state, the above-mentioned emulsion stabilizer has a three-dimensional network structure as in the method of the present invention. It does not form and exists in a state of being dissolved in a random coil shape.
Thus, the water and alcohol molecules of liquors and other molecules such as sugars, emulsifiers, stabilizers, etc., have a high degree of freedom. As a result, it is necessary to homogenize and freeze during stirring during production. This frozen liquor has, for example, a form in which ice crystals containing water and alcohol, emulsion stabilizers such as carrageenan in a random coil form, and droplets of oils and fats are dispersed in the system. When such frozen liquor is thawed and frozen again, each molecule in the system has a high degree of freedom as described above, and is frozen in a non-uniform state. That is, even if it contains the same components as those of the present invention, producing frozen liquor by this method requires complicated steps, and once thawed, it is difficult to restore the original flavor and texture. is there. Incidentally, even when stored well, the frozen liquor obtained by this method is in the form of a cream containing fats and oils, and does not have a refreshing sorbet-like texture as in the present invention.

[0012] Thus, more the onset bright, easy to manufacture, and when thawed in distribution stage typically also (-
A freezer (about 18 ° C.) provides a frozen liquor that can be frozen again to its original uniform state and a method for producing the same . This frozen liquor can impart a smooth, refreshing texture with uniform alcohol concentration and overall composition. Sa
Furthermore, according to the present invention, such frozen liquor when frozen is provided.
A frozen liquor mixture is provided.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments.

REFERENCE EXAMPLE A predetermined amount of carrageenan (0 g, 2 g, 4 g or 6 g) is added to 480 g of water heated to 80 ° C.
Was added and stirred to dissolve while maintaining the temperature at 80 ° C. This was cooled to 70 ° C., added to Sake Hara sake (alcohol concentration: 19.8 °), which had been heated to 40 ° C. in advance, and uniformly mixed. 180 ml of this mixture was added to a 200 ml cylindrical glass cup (inner diameter 55 mm, height 83 mm).
It was cooled to 5 ° C. with a lid, and the state at that time was observed. Table 1 shows the results.

[0015]

[Table 1]

As shown in Table 1, at 5 ° C., all of Samples 2 to 4 to which carrageenan as a gelling agent was added formed a gel. Then these samples 1
~ 4 was frozen in a freezer at -20 ° C. In sample 1, a clear liquid layer was observed over a range of 8 mm from the bottom of the cup, and the top was frozen and milky white. Samples 2 to 4 all exhibited a uniform milky white color. From these frozen products, sampling is performed at predetermined sites A to E, and the alcohol concentration at those portions is determined by high performance liquid chromatography (TOSOH RI-8).
012). The results are shown in Table 2 (alcohol concentration is shown in degrees). The sampling position was 1 cm inside the inner wall, the bottom was A, and four points were taken at 2 cm intervals toward the top, and these were designated B, C, D and E from below.

[0017]

[Table 2]

From Table 2, it was found that the alcohol concentration of the frozen sake frozen without adding the gelling agent varied in the range of 10.8 ° to 19.6 ° depending on the sampling site. On the other hand, the sample No.
At 2, 3 and 4, the alcohol content is 15.2 ° to 1
It became clear that the particles were distributed almost uniformly within the range of 4.8 °.

(Example 1) Sake original sake (alcohol number 19.8 °) 75.9 parts by weight Water 24.0 parts by weight Carrageenan 0.1 part by weight The above carrageenan was added to water heated to 80 ° C. Stir to dissolve. After the temperature was lowered to 70 ° C., it was mixed with sake raw sake which had been heated to 40 ° C. in advance. This is 2
180 ml was dispensed into a 00 ml cylindrical glass cup. After sealing with a lid and cooling to room temperature, it was frozen in a freezer at -20 ° C or lower.

The obtained frozen liquor has an alcohol content of about 15 °.
The appearance was uniform including the upper and lower parts. There was no difference when comparing the taste with the first, middle and last tastes when eating while crushing with a spoon.

(Example 2) Plum wine (alcohol content 19.8 °) 25.0 parts by weight Plum extract 23.0 parts by weight Plum juice 7.5 parts by weight Water 44.2 parts by weight Carrageenan 0.3 part by weight , Plum extract, plum juice mixed, 30%
After adjusting the pH to 3.7 by adding an appropriate amount of caustic soda solution, 40 ° C
Was heated. Next, the water and carrageenan were mixed, heated and stirred at 80 ° C., dissolved, and then cooled to 70 ° C. The two liquids were mixed and dispensed into a 200 ml cylindrical glass cup, which was then closed with a lid. Then, after heat sterilization with hot water of 82 ° C. for 20 minutes, water cooling was immediately performed. This was put in a freezer below -20 ° C and frozen.

When the obtained umeshu frozen liquor was eaten, it was in the form of ice to sherbet shortly after being brought out of the freezer to room temperature, and thereafter, the liquid material gradually increased. When put into the mouth with a spoon, it had a unique texture and the taste was constant throughout.

Example 3 White wine (alcohol content 11.1 °) 41.0 parts by weight Grape juice 25.0 parts by weight Water 28.5 parts by weight Gelatin 0.5 parts by weight Sugar 5.0 parts by weight Mix wine, grape juice and sugar to dissolve, add appropriate amount of 30% caustic soda solution
After adjusting to 3.7, the mixture was heated to 40 ° C. Next, water and gelatin (gelling agent) are mixed, heated to 80 ° C., and dissolved by stirring.
The liquid temperature was lowered to 0 ° C. and mixed with the above wine mixed solution. This mixture was filled into a 200 ml cylindrical glass cup,
Covered and sealed. This was heat-sterilized with warm water of 82 ° C. for 20 minutes and immediately cooled with water. Then, it put in the freezer of -20 degreeC or less, and performed freezing.

When the obtained frozen wine was eaten, the soft gel portion was immediately melted in the mouth and a white wine flavor was obtained.

One frozen wine taken out of the freezer was thawed and then put again in the freezer and frozen. And when it was taken out and observed for its appearance, no difference was recognized from the one taken out first by putting it in a freezer. No difference was observed in taste.

(Example 4) Apricot liquor (alcohol content: 14.1 °) 400.00 ml Water 599.90 ml Carrageenan 0.08 g Locust bean gum 0.02 g An appropriate amount of a 30% caustic soda solution is added to apricot liquor to pH 3.7.
Then, the mixture was heated to 40 ° C. The temperature of the water was adjusted to 80 ° C., and the carrageenan and the locust bean gum were added thereto, stirred and dissolved. After cooling this to 70 ° C., the pH-adjusted apricot liquor was added and uniformly mixed. This was filled in a 200 ml cylindrical glass cup and sterilized by heating for 20 minutes, then cooled, put into a freezer and frozen. A palatable apricot liquor frozen liquor having a uniform component having an alcohol content of about 5.6 ° was obtained.

(Example 5) Red wine (alcohol content 11.1 °) 41.0 parts by weight Grape juice (5 times concentrated product) 5.0 parts by weight Water 48.4 parts by weight Locust bean gum 0.3 parts by weight Xanthan gum 0.3 parts by weight Sugar 5.0 parts by weight A frozen liquor was produced in the same manner as in Example 3 using each of the above components. In this embodiment, locust bean gum and xanthan gum are used as the gelling agent instead of gelatin.

When the obtained frozen wine was eaten, it had a red wine flavor, and the gel immediately dissolved in the mouth. One frozen wine taken out of the freezer was thawed and then put back into the freezer and frozen. Then, when it was taken out again and its appearance was observed, no difference was recognized from the one taken out of the freezer first. No difference was found in the taste even after re-freezing.

(Example 6) Old sake (alcohol content: 15.0 °) 33.3 parts by weight Water 66.0 parts by weight Agar 0.7 parts by weight The above agar was added to water heated to 95 ° C. and heated. The mixture was dissolved while stirring. Lower the temperature to 70 ° C and
Mix with old liquor heated to 0 ° C. Then, the mixed solution was dispensed into a 200 ml cylindrical glass cup by 180 ml at a time, the upper part was covered with a lid, and the mixture was cooled to room temperature. This is -20
Put into a freezer below ℃ and freeze, alcohol content 5
° frozen liquor was obtained. The appearance was uniform and the taste was constant from the beginning to the end when eating while crushing with a spoon.

[0030]

The frozen liquor and the liquor mixture for freezing of the present invention .
Is, Ru can be manufactured at low cost by a simple method. Book
In the method of the present invention, the liquor mixture for freezing is frozen in a gel form.
By tying, frozen liquor is obtained. Even if the frozen liquor obtained by the method of the present invention is thawed once, it can be frozen again in a uniform state. Therefore, even if part or all of the liquor is thawed at the distribution stage, no special equipment is required, and frozen liquor of the original quality can be obtained using a conventional freezer.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Masaru Sakamoto 179-9, Nokame-cho, Higashi-Nada-ku, Kobe City, Hyogo Prefecture (72) Inventor Kazuo Kanaya 4- 13-4, Danjocho, Nishinomiya City, Hyogo Prefecture 72) Inventor Hiroshi Takahashi 2-20-16 Midorigaoka, Suma-ku, Kobe-shi, Hyogo (72) Inventor Akira Tanaka 2-1-2-22-403 Zenshoji-cho, Suma-ku, Kobe-shi, Hyogo (72) Inventor Yasuko Ouchi 5-56-25 Ihozaki, Takasago City, Hyogo Prefecture (56) References JP-A-60-137275 (JP, A)

Claims (4)

(57) [Claims] 1. An alcoholic beverage containing 0.02 to 0.
A method for producing a frozen liquor, comprising freezing a liquor mixture containing 7% by weight of a frozen liquor, wherein the gelling agent is dissolved in a heated solvent, and then mixed with the liquor to form a gelled liquor mixture. Forming, and freezing the gelled liquor mixture for freezing, wherein the gelling agent disperses and encloses fine ice crystals containing the alcohol and water of the liquor in the frozen liquor. A method for producing frozen liquor, which has a continuous three-dimensional network structure. Wherein said gelling agent is a combination of agar, gelatin, egg white, konjac mannan, carrageenan, furcellaran, alginate, curdlan, pectin, tamarind gum, gellan gum, locust bean gum and xanthan gum, and locust bean The production method according to claim 1, wherein the method is at least one selected from the group consisting of a combination of gum and galactomannan. 3. An alcoholic beverage containing 0.02 to 0.
A frozen liquor obtained by freezing a liquor mixture for freezing containing 7% by weight, wherein the gelling agent is dissolved in a heated solvent and then mixed with the liquor to form a gel-like liquor mixture for freezing. And a step of freezing the gelled liquor mixture for freezing, wherein the gelling agent disperses and encloses fine ice crystals containing alcohol and water of the liquor, substantially continuous three-dimensional Frozen liquor with a network structure. 4. An alcoholic beverage containing 0.02 to 0.
A liquor mixture for freezing, containing 7% by weight and forming a gel at least at 5 ° C., wherein the gelling agent is dissolved in a heated solvent,
Produced by the step of mixing and providing frozen sake by the step of freezing in a gel state,
In the frozen liquor, the gelling agent is an alcohol of the liquor.
Disperse and wrap fine ice crystals containing water and water, substantially
A liquor mixture for freezing having a continuous three-dimensional network structure .