JP5436312B2 - Liquor - Google Patents

Description

  The present invention relates to a novel liquor. Specifically, at least a part of fine ice pieces remains at a temperature of -15 ° C to -2 ° C, preferably -12 ° C to -4 ° C, particularly under freezing conditions. It relates to an alcoholic beverage that has a fluidity that can be perceived as being drinkable.

  Various attempts have been made to obtain alcoholic beverages that can be drunk under freezing conditions and have high palatability.

  For example, some frozen alcoholic beverages obtained by freezing alcoholic beverages such as cocktails are already commercially available as frozen cocktails. However, these frozen alcoholic beverages have a high sugar concentration and / or alcohol concentration in order to maintain a soft ice shape under freezing conditions.

  As an invention for improving such a high sugar concentration and / or a high alcohol concentration frozen cocktail, the invention is an invention of a soft ice-like frozen alcoholic beverage containing a sugar alcohol having an alcohol concentration of 1% by volume to 18% by volume. It is known that the soft ice-like frozen alcoholic beverage can be eaten by freezing in a freezer of a household refrigerator (see, for example, Patent Document 1). That is, since this frozen dessert is not a mixture of ice pieces and mix, it is different from the alcoholic beverage of the present invention.

  And a stabilizer having a pH value of about 3.0 to about 5.0, comprising alcohol, sugar, flavoring, water, Lucast beam gum and guar gum, optionally also including pectin, An invention of a simple frozen alcoholic beverage containing other ingredients, wherein the simple frozen alcoholic beverage is placed in the freezer for about 3 hours to about 6 hours, and then the freezer temperature (about -5 degrees Fahrenheit to about 20 degrees Fahrenheit) It is also known to form a crushed ice-like fine crystal structure (see, for example, Patent Document 2). That is, since this frozen dessert is not a mixture of ice pieces and mix, it is different from the alcoholic beverage of the present invention.

  Furthermore, it contains saccharides, 0.01 to 5% by weight of stabilizer and 0.1 to 5% by weight of alcohol, has a soft scooping property, and is difficult to dissolve even if left at room temperature after being squeezed out. An invention of a frozen dessert with good shape retention is also known (see, for example, Patent Document 3). That is, since this frozen dessert has poor fluidity, it is different from the liquor of the present invention.

  All of these conventional frozen alcoholic beverages have soft ice-like, crushed ice-like or sherbet-like physical properties, and alcoholic beverages having physical properties including ice pieces of a perceivable size like the liquor of the present invention. It wasn't. That is, these conventional frozen alcoholic beverages are alcoholic beverages obtained by simply stirring and freezing a raw material mixture (alcoholic base mix), so that fine ice crystals (hereinafter referred to as “water crystallized”) formed by crystallization of water during freezing of the mixture. Although it is a liquor that contains ice crystals of a size that can be perceived, it is a liquor that lacks the cool sensation of being directly felt when drinking. In rare cases, when there is a significant increase in product temperature during storage or transportation, the ice crystals in the mixture grow from the normal size (30 to 55 μm) and can be recognized (coarse ice crystals of 0.06 mm or more). However, such coarse coarse ice crystals generally have a needle-like crystal shape and are non-uniform in the product. It did not give.

  On the other hand, the step of cutting the ice block into small pieces or particles, the step of cooling the alcoholic beverage to a temperature below the freezing point, and the cutting of the cooled alcoholic beverage in the temperature atmosphere below the freezing freezing point of the alcoholic beverage A method for producing a sorbet-like frozen alcoholic beverage, characterized in that a frozen layer of the cooled alcoholic beverage is formed in the interstices and the surface of the cutting ice. It is known (see, for example, Patent Document 4).

  However, since this frozen alcoholic beverage is a piece or piece of cut ice that passes through a sieve having an opening of about 3 mm, preferably about 1 mm, the size of the added ice cutting is small. However, it was larger than the fine ice pieces of the present invention and could not provide a smooth drinking feeling as in the present invention.

Japanese Patent Laid-Open No. 10-117763 Japanese National Patent Publication No. 9-508027 Japanese Patent No. 3406531 Japanese Examined Patent Publication No. 7-77553

  The object of the present invention is to provide fluidity at a temperature condition of −15 ° C. to −2 ° C., which has been difficult to obtain with the conventional technology as described above, and is not too sweet or too strong in alcohol. It is an object of the present invention to provide an alcoholic beverage that is rich in palatability and has a moderate cool feeling and a good drinking feeling by perceiving that at least part of the added ice pieces remains.

  In order to solve the above-mentioned problems, the present inventors have intensively studied, and the alcoholic alcohol base mix of alcoholic liquor specified in Chapter 1 Article 2 of the Liquor Tax Law, which contains alcohol and one or more water-soluble substances, and fine pulverization The ice pieces produced by the apparatus are mixed in a weight ratio of 20:80 to 80:20, or the liquor base mix and ice pieces are mixed in a weight ratio of 20:80 to 80:20 and then finely mixed. The mixture is pulverized by a pulverizer and aerated, stirred and cooled so that the volume fraction of the contained gas is 1% to 150% and the product temperature is lower than −1 ° C., and the resulting aerobic substance is 1.0 volume. At least 80% by weight of fine ice pieces having a concentration of alcohol of at least%, fluidity in a temperature condition of −15 ° C. to −2 ° C., and a major axis length of 0.06 mm to 0.8 mm. % Is fine Alcoholic beverages characterized in that at least a part of the piece is perceived to remain can be easily and suitably drunk, and the preferred cooling that has never existed by the coexistence of fine ice pieces and bubbles. The present inventors have found that alcoholic beverages with a feeling of touch and throat, an appropriate alcohol feeling, and a good flavor can be provided, and the present invention has been completed.

  In addition, an alcoholic beverage base mix defined in Chapter 1 Article 2 of the Liquor Tax Law, which contains alcohol and one or more water-soluble substances, and ice pieces produced by a fine crusher 20: 80-80: The alcohol base mix and ice pieces are mixed at a weight ratio of 20:80 to 80:20 and then pulverized by a fine pulverizer, and the volume fraction of the contained gas is 1 % To 150% and aeration, agitation and cooling so that the product temperature is lower than -1 ° C, and further containing 1.0% by volume or more of the aerobic substance obtained after freeze-curing under a temperature condition of -20 ° C or lower A fine ice piece having an alcohol concentration and fluidity when heated to a temperature of −15 ° C. to −2 ° C. and having a major axis length of 0.06 mm to 0.8 mm is at least 80% of the whole. By the presence of% by weight of fine ice pieces In the case of alcoholic beverages characterized in that at least part of the alcoholic beverage is perceived to remain, even if it is freeze-cured under a temperature condition of -20 ° C or lower, the temperature rises to a temperature of -15 ° C to -2 ° C. It has been found that fluidity is restored by allowing it to be taken easily and suitably.

  Moreover, if the melting start temperature of the liquor base mix is −20 ° C. to −2 ° C., the liquor product temperature is −15 ° C. to −2 ° C. It has been found that since it has fluidity under conditions, it can be consumed easily and suitably.

  Moreover, the fine ice piece of the liquor of the present invention is prepared by mixing the ice piece that does not pass through the sieve having an opening of 3 mm and the alcoholic base mix having a temperature of −1.0 ° C. or more, and aeration, stirring, and cooling. It was found that the shape of the ice piece has a good throat feeling, so that it has a cool feeling and a throat feeling that are not preferable in the past.

  In addition, since the liquor of the present invention has fluidity in a temperature condition of −15 ° C. to −2 ° C., those in which the liquor of the present invention is filled in the cheer pack are excellent by squeezing from the cheer pack. You can eat.

  As described above, the liquor of the present invention has fluidity under the temperature condition of −15 ° C. to −2 ° C. and can be easily and suitably drunk at such a low temperature. .

  Further, the alcoholic beverages of the present invention are provided with a pleasant cooling sensation, throatiness, moderate alcoholic feeling, and good flavor, which have never existed before, due to the coexistence of fine ice pieces and bubbles.

  Furthermore, the alcoholic beverages of the present invention, when freeze-cured under a temperature condition of −20 ° C. or lower and then heated to a temperature of −15 ° C. to −2 ° C., recovers the fluidity, smooth and preferable over the throat, It has a good flavor that is not excessively sweet or sticky and a preferable cool feeling.

  Hereinafter, embodiments of the present invention will be described in detail.

(Explanation of words)
The following phrases used in this specification are used with the meanings shown below.

  The phrase “alcoholic beverage” is used to refer to the alcoholic beverage defined in the Liquor Tax Law, Chapter 1, Article 2.

  The phrase “drink” means that alcohol contained in a cup, glass or other container is scooped with a spoon, scraped, etc., for example, by tilting the container and pouring it into the mouth with its fluidity. Or to suck and eat with a straw and / or similar objects. However, the alcoholic beverage of the present invention does not prevent eating with a spoon or the like other than being drunk directly from a container or using a straw or the like.

(About ice pieces)
One of the most characteristic features of the present invention is not the fine ice crystals produced by water crystallization during freezing of the mixture, but the liquor to which perceptually large pieces of ice are added. It is. This ice piece is directly perceived when drinking, and a high cooling sensation is felt. More specifically, the characteristic matter of the present invention is that the alcoholic beverage of the present invention has fluidity at a temperature of −15 ° C. to −2 ° C. It is perceived that at least 80% by weight of the fine ice pieces having a major axis length of 0.8 mm are present, so that at least a part of the fine ice pieces remains. This is achieved by adjusting the amount of ice pieces added and the composition of the liquor base mix. In other words, it can be designed to increase the fluidity of alcoholic beverages by reducing the amount of ice pieces added, but if the amount of ice pieces is too small, ice will easily melt and it will be difficult to feel as a texture. . On the other hand, it can be designed to increase the fluidity of alcoholic beverages by adjusting the composition of the alcoholic base mix and increasing the amount of alcohol and water-soluble substances that lower the freezing temperature of water. Considering the taste and viscosity, it is necessary to consider the amount added. Therefore, in the alcoholic beverages of the present invention, the alcoholic base mix containing alcohol and one or more water-soluble substances and ice pieces are most often mixed in a ratio of 20:80 to 80:20, preferably 35:65 to 65:35. Preferred fluidity and texture can be obtained.

  With such a composition, the range of fine ice pieces defined in the present invention under the temperature condition of the product temperature of −15 ° C. to −2 ° C. (a fine axis having a major axis length of 0.06 mm to 0.8 mm). The ice pieces are present at least 80% by weight of the whole) and can be drunk easily and suitably without any deviation. Moreover, even if it is freeze-hardened under a temperature condition of −20 ° C. or lower and then heated to a temperature of −15 ° C. to −2 ° C., the range of fine ice pieces defined in the present invention (0.06 mm to 0.8 mm) The fine ice pieces having a major axis length of at least 80% by weight of the whole are recovered without any deviation from the fluidity, and have an unprecedented cool feeling and throat feeling, which are easy and suitable for drinking. can do.

(About alcohol)
The alcohol in the alcoholic beverage of the present invention contributes to the fact that the alcoholic beverage does not harden into a solid state by lowering the freezing temperature (freezing point) of the alcoholic beverage. In addition, in order to satisfy the category of liquors in the liquor tax law, the alcoholic beverages of the present invention are particularly configured to contain 1.0% by volume or more of ethyl alcohol. In addition, the alcohol that can be suitably used may be any edible alcohol, and specific examples include glycerin, polyglycerin that is a polymer of glycerin, propylene glycol, and the like. Most preferred in the liquors of the present invention.

(About water-soluble substances)
The water-soluble substance in the liquor of the present invention also contributes to lowering the freezing temperature (freezing point) of the liquor. This utilizes the phenomenon that the freezing temperature of water decreases when other substances are dissolved in water, and it becomes difficult to freeze even in negative temperatures by dissolving as many substances as possible. As a result, it has fluidity that can be drunk at a temperature of −15 ° C. to −2 ° C., preferably −12 ° C. to −4 ° C. (can be easily inhaled with a straw, etc. )Is possible.

  Suitable water-soluble substances include sugars, sugar alcohols, acidulants, salts, proteins and the like. Although the detailed example of each group is shown below, this invention is not restrict | limited to the following examples.

  The water-soluble substance in the liquor of the present invention may be, for example, saccharides, and specifically, monosaccharides such as fructose and glucose, disaccharides such as sugar, trehaose, maltose and lactose, maltotriose and maltotetra Various oligosaccharides such as aus, fructooligosaccharides, galactooligosaccharides, xylo-oligosaccharides, gentio-oligosaccharides, various starch syrups, powder cakes, honey and the like are suitable. Further, dietary fibers such as polydextrose, which are not saccharides, are also suitable as water-soluble substances in the alcoholic beverages of the present invention, similar to syrups and flours.

  The water-soluble substance in the alcoholic beverage of the present invention may be, for example, sugar alcohols, and specifically, xylitol, lactitol, maltitol, sorbitol, mannitol, etc., or reduced starch syrup is suitable.

  The water-soluble substance in the liquor of the present invention may be, for example, a sour agent, and specifically, edible acids such as citric acid, malic acid, tartaric acid, and salts thereof are suitable.

  The water-soluble substance in the liquor of the present invention may be, for example, a salt, and specifically edible salts such as sodium chloride and potassium chloride are suitable.

  The water-soluble substance in the liquor of the present invention may be, for example, a protein, specifically, an edible protein such as milk protein, soybean protein, wheat protein, pea protein, or dairy product, Common protein-containing foods such as soy milk are suitable.

  In addition, these water-soluble substances need to consider the addition balance and addition amount in view of the taste and viscosity of alcoholic beverages, viscosity, etc., and are appropriately determined depending on the type of water-soluble substance and the alcoholic beverage to be combined. For example, acidulants and salts can effectively lower the freezing temperature in a small amount, but have a large amount of influence on the flavor, so that the amount used is limited, and it is difficult to become the main method for lowering the freezing temperature. On the other hand, saccharides and sugar alcohols have a higher molecular weight than acidulants and salts, so the efficiency of lowering the freezing temperature is low, but on the other hand, there are fewer flavors and physical problems, so more Can be used, which is an effective means of lowering the freezing temperature. The use of sugars is largely limited by their sweetness and aqueous solution viscosity. For example, when trying to obtain a sugar solution having physical properties that have fluidity without freezing even at about −8 ° C., for example, when only sucrose is used as the sugar, the concentration needs to be about 50% by weight. Even if the sucrose solution of the concentration is used as it is or contains other taste materials such as fruit juice, coffee, etc., when it is drunk, the sweetness is too strong and the taste is poor. Such disadvantages can improve the intensity of sweetness by using low-sweetness sugars (eg, syrup, oligosaccharides, etc.) and / or sugar alcohols (eg, sorbitol, lactitol, xylitol, reduced starch syrup, etc.). However, since saccharides have the effect of increasing the viscosity and lowering the fluidity and the effect of causing a solid drinking feeling, there is a problem that the refreshing feeling becomes poor when added excessively, In sugar alcohols, the taste and laxative action are the limiting factors for the amount used.

  On the other hand, increasing the content of alcohols is also effective for lowering the freezing temperature of water, but if excessive alcohol is used with the intention of lowering the freezing temperature, the odor of alcohol becomes too strong, resulting in a product flavor. Balance may be lost, and liquor as a liquor may be poor. That is, selecting and blending the raw material as described above has fluidity that can be drunk under freezing temperature conditions, and is not excessively sweet or too alcoholy, and is good drinking It is effective for the purpose of providing alcoholic beverages that are rich in taste and taste, but it is not sufficient.

(About oils and fats)
On the other hand, the addition of non-water-soluble substances such as fats and oils also has the effect of reducing the amount of water added, so it contributes to lowering the freezing temperature. There is. For example, if 70 parts of water and 30 parts of sugar solution are partly changed to oil and fat, and 50 parts of water, 20 parts of oil and fat, and 30 parts of sugar, the overall sweetness does not change so much. Concentration increases and freezing temperature decreases. At this time, it is desirable to use a fat having a melting point such as a medium-chain fatty acid triglyceride as a fat or oil because the fluidity at a low temperature is further improved, but it is not particularly limited as long as it is generally an edible fat or oil. .

(About stabilizer)
As a further embodiment of the present invention, stabilizers such as thickening polysaccharides, pectin, gelatin, and agar may be further added. These stabilizers add a smooth drinking feeling to the alcoholic beverages of the present invention, and prevent deterioration in texture and fluidity due to coarsening of ice crystals during frozen storage. However, the amount added is appropriately determined depending on the type of the stabilizer, but it is preferably such that the alcoholic beverage of the present invention does not become so viscous or gelled that it cannot be sucked with a straw.

(About other additives)
Sugar, sugar alcohols, acidulants, salts, proteins and flavoring ingredients such as lemons, oranges, grapefruits, strawberries, melons, melons, bananas, mangoes, pineapples, etc. Seeds, dairy products such as milk, cream and condensed milk, extracts such as fermented milk, coffee and tea, and concentrates thereof, finely pulverized products such as coffee, tea and matcha, agar A gel-like food may be mixed. In addition, a conventionally known foaming agent, for example, a protein decomposition product, may be used in order to enhance the foaming property.

(About aeration)
The liquor in the present invention is required to be an aerobic substance, and the finally obtained liquor only needs to contain gas so that the gas volume fraction is 1% to 150%.

  In the present invention, the “gas” may be, for example, oxygen, nitrogen, carbon dioxide, air, inert gas, or any other food that can be used normally.

  In the present invention, “aeration” refers to containing a gas in an object, and the gas mentioned here is contained as fine bubbles having a size of about several hundred μm by stirring. . The gas can be contained by a device capable of performing aeration, stirring, and cooling, such as a batch ice cream freezer, but is not limited to using this device. In addition, aeration may be performed at any stage in the production process of the liquor, for example, may be performed in advance before stirring and cooling, or may be performed in parallel with stirring and cooling. Alternatively, it may be performed separately after stirring and cooling.

  The gas gives moderate softness to the hardened liquor. If the liquor has the same freezing temperature, the gas content becomes softer as the gas content increases, but if it is too much, the fluidity is somewhat poor. Moreover, the heat capacity per volume of the liquor that enters the mouth is reduced by containing gas, and the effect of preventing the oral cavity or the throat from being damaged even if it is drunk at a low temperature can be obtained.

(About product temperature)
The liquor of the present invention is preferably drunk at a temperature of −15 ° C. to −2 ° C., preferably −12 ° C. to −4 ° C. Of course, it can be drunk even at temperatures higher than the upper limit temperature of −2 ° C. Can be drunk without problems even at ℃. However, by the time the temperature reaches 2 ° C., the blended fine ice pieces decrease or disappear, and the range of fine ice pieces defined in the present invention (the fine ice pieces having a major axis length of 0.06 mm to 0.8 mm) May be present at least 80% by weight of the total). In that case, the cooling sensation becomes weak, and the melted ice becomes water and the whole is diluted, resulting in a weak flavor. Although it is possible to drink, the effect of the present invention cannot be obtained.

  In addition, the alcoholic beverages of the present invention can be prepared to have fluidity at a temperature lower than −15 ° C. which is the lower limit temperature, for example, by lowering the freezing temperature by further increasing the alcohol concentration and / or the sugar concentration. Technically possible. However, in that case, there arises a problem that alcohol feeling and sweetness become excessively strong, and not only the taste preference becomes slightly poor, but also when drunk suddenly at a temperature lower than −15 ° C., the oral cavity or throat is excessively excessive. Low temperature may cause frostbite. In the present invention, by containing gas, by reducing the heat capacity per volume of alcohol that enters the mouth, the oral cavity or throat is prevented from being damaged even when drunk at a low temperature of about −15 ° C. However, there are cases in which pain is felt in the mouth or throat after drinking although there are individual differences at excessively low temperatures. Accordingly, it is not desirable to maintain fluidity at an excessively low temperature, and it is desirable that the alcoholic beverages of the present invention be drunk at a temperature of -15 ° C to -2 ° C, preferably -12 ° C to -4 ° C. .

  In addition, ice pieces that do not pass through a sieve having a mesh opening of 3 mm and an alcoholic beverage base mix having a temperature of −1.0 ° C. or higher are mixed and aerated using a fine pulverizer, particularly a continuous fine pulverizer having a cutting head. When prepared into a uniform fine ice piece having the size and distribution of the above-mentioned ice pieces by stirring and cooling, the shape of the ice pieces becomes a good state of the throat, so that the preferred cool feeling and throat passage that have never existed before are obtained. I found out to prepare.

(About melting start temperature)
Since the liquor according to the present invention is a mixture of ice pieces and liquor base mix, the melting start temperature of the liquor depends on the melting start temperature of the liquor base mix and the freezing and thawing start temperature of the ice pieces. Therefore, in order to obtain a liquor having fluidity under a temperature condition of −15 ° C. to −2 ° C. like the liquor of the present invention, it is important to appropriately adjust the melting start temperature of the liquor base mix. Here, when the melting start temperature of the liquor base mix used in the liquor of the present invention was measured by a differential scanning calorimeter, the melting start temperature of the liquor base mix was at least −2 ° C. or less, preferably −20 ° C. to − It was confirmed that alcoholic beverages containing a 2 ° C liquor base mix would be liquors with fluidity under temperature conditions of -15 ° C to -2 ° C.

  Next, the present invention will be described in detail with reference to test examples. This test was conducted to examine the effect of the present invention.

Test Example 1 (Relationship between flow temperature difference due to sugar and alcohol composition and melting temperature measured by DSC)
Sample 1 preparation:
1. Preparation of alcohol base mix: 400.0 g of sugar, 1.0 g of carrageenan, 2.0 g of milk protein decomposition product, and 1273.0 g of fresh water as blended water are put into a stainless steel container with a capacity of 3 L, and stirred and mixed. After heating to 0 ° C., it was quickly cooled in ice water to obtain a 5 ° C. sugar solution mix. 324.0 g of commercially available vodka (37 degrees) was added to and mixed with the sugar solution mix, and fresh water was added to make up the water reduced by evaporation during the previous heating to prepare a liquor base mix to a total of 2.0 kg. .

  2. Preparation of fine ice pieces: 4 kg of ice pieces were cut with an ice cutter, and the obtained ice pieces were stored under the condition of -35 ° C. and further crushed with a hammer to form finely crushed ice pieces, and then opened A fraction less than about 0.8 mm in length was obtained using a 0.8 mm sieve. Next, the fraction was sorted into a retention part and a passage part using a sieve having an aperture of 0.1 mm to obtain 3400 g of a retention part, which was a fine ice piece. When the fine ice pieces were observed with a microscope, there were no ice pieces with a size of less than 0.1 mm, almost no ice pieces with a size of more than 0.8 mm, and almost all ice pieces were 0.1 mm to The size was in the range of 0.8 mm.

  3. Preparation of liquor: 2 kg of the fine ice pieces (size in the range of 0.1 mm to 0.8 mm) held in a thermostatic bath at −10 ° C. and 2 kg of the liquor base mix cooled to −3 ° C. After that, aeration, stirring and cooling were performed in parallel using a batch type ice cream freezer to obtain 3700 g of semi-frozen sake containing fine ice pieces having an air content of 20% by volume. This is filled with 26 pieces of pillow-shaped wrapping materials (cheer packs) with a capacity of 140 ml each having a plastic drinking mouth, and fine ice pieces having a major axis length of 0.06 mm to 0.8 mm are filled. Sample 1 was a semi-frozen fine ice piece liquor with a volume fraction of 20%, which was 90% by weight of the whole ice piece (a plastic lid was attached to the mouth of this pillow-shaped packaging material) And can be easily detached). Of these, 13 were immediately subjected to sensory evaluation in order to confirm the fluidity immediately after preparation. The remaining 13 pieces were cured by being held in a quick freezer at −40 ° C. for 6 hours (with curing). In addition, the product temperature immediately after preparation of what was not quick-frozen (no hardening) was -9.0 degreeC.

Preparation of samples 2-8:
Except for the blending composition shown in Table 1, the alcoholic beverages (with curing) and (without curing) of Samples 2 to 8 were prepared in the same procedure as the preparation of Sample 1.

Sensory evaluation of sample (no curing):
Sample 1 that was not rapidly frozen (no curing) was eaten immediately after preparation, and its fluidity, texture and flavor were evaluated sensorily. Sample 1 had the property of being able to be easily sucked and drunk with a straw, and its coolness and smoothness were not found in conventional alcoholic beverages.

  The sensory evaluation was similarly performed for Samples 2 to 8. The results are shown in Table 1. Samples 2 to 8 were found to have better fluidity as the alcohol concentration and sugar concentration increased.

Identification of flow temperature (with curing):
Sample 1 (cured) is made of plastic attached as a drinking mouth for pillow-shaped packaging materials after being held for 6 hours in 15 thermostats in increments of 1 ° C from -1.0 ° C to -15.0 ° C. The lid was removed, and the easiness of taking out the sample from the drinking mouth was examined. As a result, it did not flow out easily at -12.0 ° C, but at -11.0 ° C, it was able to suck out from the drinking mouth by squeezing the container strongly, and at -10 ° C, it could be sucked out more easily. That is, it was judged that Sample 1 was in a state suitable for drinking between −11 ° C. and −10 ° C., and this temperature was defined as the flow temperature (with curing).

  Samples 2 to 8 were evaluated in the same manner. The results of the flow temperature (with curing) are shown in Table 1.

Measurement of melting start temperature with a differential scanning calorimeter (DSC):
About 10 mg of the liquor base mix of Sample 1 was weighed into an aluminum container that had been previously weighed, and accurately weighed to prepare a sample. Using a differential scanning calorimeter (DSC6100, manufactured by SII Nanotechnology Inc.), the sample was once heated to 50 ° C. and then cooled to −70 ° C. at a rate of 50 ° C. per minute, and then −10 ° C. The temperature is increased at a rate of 20 ° C. per minute until the ice is completely melted from −10 ° C. at a rate of 5 ° C. per minute. Measured and determined the melting start temperature of ice. By this method, it was determined that the melting start temperature of the liquor base mix of Sample 1 was −10.9 ° C. Similarly, the same measurement was performed for the liquor base mix of Samples 2 to 8. The results are shown in Table 1.

Test example 2 (change in mixing ratio of fine ice pieces)
Except for mixing the liquor base mix and the fine ice pieces at the mixing ratio shown in Table 2, alcoholic beverages with test ice numbers 9 to 19 (no curing) were prepared in the same procedure as the preparation method of Test Example 1. In addition, the fluidity, texture and flavor were evaluated sensuously. The results are shown in Table 2.

-Test example 3 (change in size of fine ice pieces)
Samples 20 to 20 were prepared in the same procedure as the preparation method of Test Example 1 (with curing), except that fine ice pieces of the size shown in Table 3 and an alcoholic beverage base mix were mixed and filled into a 200 ml capacity paper cup with a plastic lid. 29 alcoholic beverages containing fine ice pieces were prepared and sensorially evaluated for fluidity, texture and flavor. The results are shown in Table 3. In addition, the method of adjusting the fine ice piece of the size shown in Table 3 is as follows.

Ice piece preparation:
20 kg of fine ice pieces were obtained by the method for preparing fine ice pieces of Test Example 1, and this was designated as ice piece A. The ice pieces A had a size in the range of 0.1 to 0.8 mm for almost all ice pieces.

  Next, the ice pieces of a fraction less than 0.1 mm generated in the process of obtaining the fine ice pieces are further separated using a sieve having an opening of about 0.06 mm, and the ice pieces having a length of less than 0.06 mm are separated. 5 kg was obtained and this was designated as ice piece B.

  Separately cut and crushed ice pieces were separated using a sieve with a mesh opening of 1.2 mm, and the passed fraction was further separated using a sieve with a mesh opening of 0.8 mm, and the fraction staying on the sieve 10 kg of this was obtained, and this was designated as ice piece C. The staying part did not contain ice pieces with a length of less than 0.8 mm.

Measuring the size of ice pieces:
The size of the ice pieces of Samples 20 to 29 was measured by microscopic observation. The results are shown in Table 3.

Sensory evaluation of sample (with curing):
Samples 20 to 29 (with curing) were further held in a thermostatic bath at −10 ° C. for 6 hours to make the container contents uniformly −10 ° C. and then eaten, and their fluidity, texture and flavor were evaluated sensorially. Went. The results are shown in Table 3.

Test example 4 (difference in physical properties with and without fine ice pieces)
A comparative test was conducted to test the difference in physical properties depending on the presence or absence of fine ice pieces.

Sample 30 preparation:
A liquor without fine ice pieces of Sample 30 was prepared in the same procedure as Sample 1 except that 2 kg of fine ice pieces were changed to 2 kg of fresh water cooled to 0 ° C.

sensory evaluation:
The obtained sample 30 (comparative product: without fine ice pieces) and sample 1 (product of the present invention: with fine ice pieces) were held in a thermostatic bath at −10 ° C. for 6 hours to keep the container contents uniformly at −10 ° C. This was used as a sample for tasting. These two types of tasting samples were eaten, and their fluidity, texture and flavor were evaluated sensuously. The sensory evaluation results are shown in Table 4.

Test example 5 (difference in gas content)
Preparation of samples 31 to 40:
Except for the air content shown in Table 5, liquors containing fine ice pieces (with curing) having test numbers 31 to 40 were prepared in the same procedure as the preparation method of Sample 1.

Sensory evaluation of sample (with curing):
Samples 31 to 40 (with curing) were further held in a thermostatic bath at −10 ° C. for 6 hours to make the container contents uniformly −10 ° C. and then eaten, and their fluidity, texture and flavor were sensory evaluated. Went. The results are shown in Table 5.

  Next, the best mode for carrying out the present invention will be described in detail with reference to examples, but the present invention is not limited to the following examples.

(No curing)
16.0 kg of sugar, 14.0 kg of glucose, 30.0 kg of starch syrup, 0.2 kg of guaseed gum, 0.2 kg of milk protein breakdown product, and 66.8 kg of fresh water as compounded water in a 200-liter stainless steel stirring tank with a heating jacket The mixture is heated to 65 ° C. while being stirred and mixed, then sterilized at 85 ° C. for 30 seconds using a plate sterilizer, then cooled to 2 ° C. at the cooling plate section, and another stainless steel stirring tank with a cooling jacket. To obtain a sugar solution mix. After adding 8.0 kg of grapefruit concentrated fruit juice and 0.2 kg of grapefruit flavor to the sugar liquid mix and stirring and mixing, add 64.6 kg of commercially available vodka (37 degrees) and mix to prepare a 200 kg grapefruit-flavored liquor base mix. Obtained. 1 part by weight of the liquor base mix cooled to 0 ° C. and 1 part by weight of ice slicing machined using an industrial ice smasher are mixed to form a slurry, and then a slit having an opening of about 0.4 mm. Is passed through under pressure, and then aeration, stirring and cooling are performed in parallel using a continuous ice cream freezer (small test machine), and a long axis length of 0.06 mm to 0.8 mm is obtained. An ice piece was present in an amount of 85% by weight of the whole ice piece, and a semi-frozen liquor containing fine ice pieces having a volume fraction of 40% and a product temperature of -9.5 ° C was obtained. When this was filled in a 200-ml plastic cup, a straw was inserted and lightly sucked, it was easy to suck and drink, and it had a smooth and soft mouthfeel and a moderate cool feeling. The tasting sample was a liquor that had a pleasant alcohol feeling, a good grapefruit flavor, and a sweet taste that had never been enjoyed before.

(With curing)
16.0 kg of sugar, 14.0 kg of glucose, 30.0 kg of starch syrup, 0.2 kg of guaseed gum, 0.2 kg of milk protein breakdown product and 66.8 kg of fresh water as compounding water are put into a stainless steel stirring tank with a 200 L heating jacket. Then, after heating to 65 ° C. while stirring and mixing, sterilize at 85 ° C. for 30 seconds using a plate sterilizer, then cool to 2 ° C. at the cooling plate and directly into another stainless steel stirring tank with a cooling jacket. The sugar solution mix was obtained. After adding 8.0 kg of lemon-concentrated fruit juice and 0.2 kg of lemon flavor to the sugar liquid mix and stirring and mixing, add 64.6 kg of commercially available vodka (37 degrees) and mix to prepare a 200 kg lemon-flavored liquor base mix. Obtained. After mixing 1 part by weight of the alcoholic beverage base mix cooled to 0 ° C. and 1 part by weight of shaved ice cut into ice pieces that do not pass through a sieve with an opening of 3 mm using an industrial ice grinder, the mixture is made into a slurry. After passing through a slit having an opening of about 0.4 mm under pressure, aeration, stirring and cooling are performed in parallel using a continuous ice cream freezer (small test machine), and this is performed with a capacity of 200 ml. It is filled in a paper cup with a plastic lid, held in a quick freezer at −40 ° C. for 6 hours to freeze and harden, and a fine ice piece having a major axis length of 0.06 mm to 0.8 mm is 85% of the whole ice piece. A semi-frozen liquor containing fine ice pieces having a weight percentage of 40% and a volume fraction of 40% was obtained. This was held for 6 hours in a freezer at -10 ° C, and the container contents were uniformly brought to -10 ° C. When a straw was inserted into this and lightly sucked, it was easy to suck and drink, and it had a smooth and soft mouthfeel and a moderate cool feeling. Moreover, this tasting sample was a liquor that had a pleasant alcohol feeling, a good lemon flavor, and a good sweetness that had never been enjoyed before.

Claims (6)

A liquor base mix of alcohol and liquor that includes alcohol and one or more water-soluble substances as defined in Chapter 1 of the Liquor Tax Law, and its melting start temperature is −20 ° C. as measured using a differential scanning calorimeter. The liquor base mix and ice pieces at -2 ° C are mixed at a weight ratio of 20:80 to 80:20 and then pulverized by a fine pulverizer, so that the volume fraction of the contained gas is 1% to 150% and Aeration, stirring and cooling are performed so that the product temperature is lower than -1 ° C, and the resulting aerobic substance has an alcohol concentration of 1.0% by volume or more and flows at a temperature of -15 ° C to -2 ° C. It is perceived that at least 80% by weight of the fine ice pieces having a long axis of 0.06 mm to 0.8 mm are present and at least part of the fine ice pieces remain. Liquor characterized by A liquor base mix of alcohol and liquor that includes alcohol and one or more water-soluble substances as defined in Chapter 1 of the Liquor Tax Law, and its melting start temperature is −20 ° C. as measured using a differential scanning calorimeter. The liquor base mix and ice pieces at -2 ° C are mixed at a weight ratio of 20:80 to 80:20 and then pulverized by a fine pulverizer, so that the volume fraction of the contained gas is 1% to 150% and The aerobic substance obtained after aeration, stirring and cooling so that the product temperature is lower than -1 ° C and further freeze-curing under a temperature condition of -20 ° C or less has an alcohol concentration of 1.0% by volume or more. When the temperature is raised to −15 ° C. to −2 ° C., fine ice pieces having fluidity and having a major axis length of 0.06 mm to 0.8 mm are present at least 80% by weight. And at least some of the fine ice pieces remain Alcoholic beverages that are characterized in that the perceived.   The fine ice pieces are prepared by mixing ice pieces that do not pass through a sieve having an opening of 3 mm and a liquor base mix having a temperature of -1.0 ° C or higher, aeration, stirring, and cooling. The listed alcoholic beverages.   The liquor according to any one of claims 1 to 3, wherein fats and oils and / or stabilizers are further mixed.   The alcoholic beverage according to any one of claims 1 to 4, further comprising at least one of a gel-like food selected from fruit juice, fruit, pulp, mesophyll, seeds, agar and jelly.   The liquor according to any one of claims 1 to 5, wherein the liquor of claims 1 to 5 is filled in a cheer pack (registered trademark).