JP5450939B2 - Alcoholic beverage containing jelly and method for producing the same - Google Patents

Description

Detailed Description of the Invention

  The present invention relates to a jelly-containing alcoholic beverage and a method for producing the same, and more particularly to an alcoholic beverage containing a jelly having a fruit-like texture.

  Providing technology to stably disperse the texture and flavor of beverages containing citrus fruits, such as grated apples, so that the texture and flavor can be enjoyed from the beginning to the end of drinking. Has been. For example, a dispersion-stabilized beverage (Patent Document 1) in which mandarin orange is stably dispersed by using gellan gum and LM pectin in the beverage solution, and a specific amount of gellan gum and / or κ-carrageenan in the beverage solution Beverage-containing beverage (Patent Document 2), in which polysaccharides and soluble calcium are added and the viscosity is further adjusted to stably disperse sugar and jelly grains (Patent Document 2), a certain amount of gellan gum, tamarind seed gum and soluble There is a liquid food / beverage product containing a solid matter in which an apple puree or jelly grain is stably dispersed (Patent Document 3).

  In addition, as a jelly-containing beverage containing jelly to enjoy a texture, for example, a jelly prepared using 5 mm square agar jelly or 7-8 mm granular sodium alginate is blended with a beverage containing LM pectin and calcium salt A gel-containing beverage (Patent Document 4), a gel-containing beverage (Patent Document 5) containing jelly molded into a fiber shape using gellan gum and LM pectin, and a granule for fruit juice made of calcium alginate granules There are beverages manufactured and blended into fruit juice beverages (Patent Document 6), jelly-containing beverages containing many jelly pieces and gas (Patent Document 7), and the like.

  Recently, there is a demand for jelly with a flesh-like texture for blending in beverages due to hygienic problems that fruit seeds and skins are likely to contain foreign substances such as fruit seeds and skin, and that sufficient amounts cannot be blended in beverages. Is growing. And the manufacturing apparatus (patent document 8) for manufacturing the granular jelly which has a flesh-like texture industrially, after adding soluble calcium salt to a specific amount of gellan gum and xanthan gum solution, add LM pectin solution, stirring And the drink (patent document 9) etc. which have the flesh texture characterized by microgel-izing the obtained gel are proposed.

On the other hand, as a stable and injectable gelled beverage containing gellan gum, gellan gum is added to orange juice and heated in a microwave oven, and this is mixed with vodka heated to about 50 ° C. (120 ° F.) and stirred. However, an alcoholic beverage produced by cooling to about 5 ° C. (40 ° F.) has also been proposed (Patent Document 10).
JP-A-10-179103 JP-A-5-3773 JP-A-10-99058 JP-A-1-257449 JP-A-3-277259 Japanese Patent Publication No. 63-45774 JP-A-5-3775 JP 2003-284540 A JP 2004-129596 A Japanese National Patent Publication No. 10-502246

  As described above, various jelly-containing beverages having a flesh-like texture have been proposed, but the texture is different from a real fruit and is not sufficiently satisfactory.

  An object of the present invention is to provide a beverage containing a jelly having a texture more similar to that of a real fruit, particularly a beverage containing a jelly imparted with a grainy feeling such as citrus fruit.

  As a result of intensive studies to solve the above problems, the present inventors surprisingly prepared a jelly strip and mixed it with an alcohol-containing liquid having an alcohol concentration higher than the alcohol concentration in the jelly strip. By doing so, it was found that the texture of the jelly strip is more similar to a real fruit. Moreover, after mixing the said jelly strip and the drink solution containing alcohol, it discovered that the texture similar to a real fruit was obtained by storing for a fixed time, and came to complete this invention.

That is, this invention provides the manufacturing method of the alcoholic beverage containing a jelly including the process of storing the jelly strip part containing (A) gelling agent in the alcohol liquid part containing (B) alcohol.
This invention also provides the manufacturing method of the said alcoholic beverage containing jelly whose alcohol density | concentration of (B) alcohol liquid part is 1-25 v / v% in the said storage process.
The present invention also provides a jelly-containing alcoholic beverage containing a jelly having a gel strength of 100 to 200 g obtained by the production method described above.
The present invention also provides a jelly-containing alcoholic beverage comprising (A) a jelly strip containing a gelling agent and (B) an alcohol liquid containing alcohol.
The present invention is also characterized in that the jelly has an average particle size of 0.5 to 10 mm and / or the alcoholic beverage contains a dispersing agent, wherein the jelly is partly or entirely dispersed. Provide alcoholic beverages with jelly.
The present invention also provides the jelly-containing alcoholic beverage, which is a container-packed beverage.
The present invention also provides (A) the alcoholic beverage containing jelly, wherein the jelly strip includes a deacylated gellan gum as a gelling agent.

Furthermore, this invention provides the said manufacturing method which is the state which the (A) jelly strip part disperse | distributed in the (B) alcohol liquid part in the said storage process.
Furthermore, the present invention includes (A) a step of mixing the gel pieces containing gelling agent with (B) an alcohol liquid portion containing alcohol, a step of filling the mixture with the mixture, and a step of storing the vessel. A method for producing an alcoholic beverage containing a container jelly is provided.
Furthermore, the present invention provides the above-mentioned alcoholic beverage containing jelly having a citrus flavor, wherein the jelly has a citrus-like texture.

  According to the present invention, an unprecedented alcohol containing a jelly having a satisfactory texture similar to that of a real fruit, for example, a jelly having a texture similar to that of citrus fruits such as oranges and grapefruits Beverages can be provided. The jelly contained in the beverage obtained by the production method of the present invention is characterized by being a textured jelly that did not exist in the past, which is different from the jelly obtained simply by increasing the amount of the gelling agent. In addition, according to the present invention, for example, due to sanitary problems, even when it is not possible to add an actual fruit in an amount that can provide a sufficient texture, the sufficient texture can be obtained by including the above jelly. Furthermore, it is possible to provide an alcoholic beverage in which such jelly is dispersed in the beverage and the throat is good. By forming, coloring or seasoning jelly into a desired shape, color or flavor, it is possible to provide a novel alcoholic beverage that gives consumers the pleasure of drinking, eating and viewing. Moreover, according to this invention, such a jelly-containing alcoholic beverage can be simply manufactured also as a container-packed alcoholic beverage with which the container was filled, and this can be used for distribution sale as it is.

  The alcoholic beverage containing jelly of the present invention is obtained and obtained by a simple production method including a step of storing (A) a jelly strip containing a gelling agent in an alcohol liquid containing (B) alcohol. It has the unique feature that jelly in beverages has a texture more similar to real fruits.

(A) Jelly strip portion In the present specification, the “jelly strip portion” includes a gelling agent, and is a relatively small jelly having various shapes such as a granular shape, a cylindrical shape, and a square shape, By storing in the (B) alcohol liquid part explained in full detail below, it becomes a jelly which has fruit-like texture. The size of the jelly strip can be set to any size in consideration of the size of the jelly in the alcoholic beverage containing jelly to be obtained. In general, a jelly having a citrus fruit-like texture will be obtained. In this case, the size of the jelly strip is set to an average particle size of 0.5 to 10 mm, preferably 1.0 to 5.0 mm, more preferably 2.0 to 4.0 mm. In addition, in this specification, an average particle diameter refers to the magnitude | size of the jelly strip part (or jelly) with the largest number (number) contained. When the average particle size of the jelly strip is 0.5 mm or less, it is difficult to feel the texture in the obtained beverage, and when the average particle size is 10 mm or more, it is difficult to fill the container when it is a container-packed beverage. Inconveniences such as difficulty in drinking the beverage after filling, and deterioration of the beverage over the throat may occur. If the average particle size is in the above range, those having a maximum size of the jelly strip portion (the length of the long side when the jelly strip portion is not spherical) may be about 20 mm.

  The jelly strip can be produced by methods known to those skilled in the art. For example, it can be produced by adding water to one or more gelling agents, mixing, heating and dissolving, and stirring and cooling. Moreover, the manufacturing method of the jelly which has a flesh-like texture well-known to those skilled in the art can be employ | adopted as a manufacturing method of a jelly strip part. For example, the production method described in Patent Documents 4 to 9 described above, the production method of imitation melon, imitation pair, imitation apple and the like described in International Publication No. WO01 / 95742, described in JP-A-62-65652 A method for producing a citrus granule-like food, a method for producing a jelly having a fully melon-like texture described in JP-A-1-222745, a method for producing a jelly resembling a pulp described in JP-A-7-31387, etc. It is possible to manufacture a jelly strip portion with reference to a desired fruit.

  The kind, combination and amount of the gelling agent used for the production of the jelly strip portion can be appropriately selected in consideration of the desired texture and strength of the jelly (for example, strength that can withstand transportation). , Deacylated gellan gum, native gellan gum, xanthan gum, glucomannan, carrageenan, agar, gelatin, pectin, alginic acid and its salt, locust bean gum, tamarind gum, carboxymethylcellulose and its salt, curdlan, psyllium seed gum, etc. Or 2 or more types can be used. These methods of use are known to those skilled in the art. For example, when deacylated gellan gum is used as a gelling agent, a divalent metal ion such as a soluble calcium salt and / or magnesium salt is blended in a conventional manner. Is preferred.

  When a deacylated gellan gum is used as a gelling agent, not only can the jelly-like strip pieces be produced in a simple manner, but also a microgel is produced simultaneously (see Patent Document 9). This is preferable in that a jelly-containing alcoholic beverage in which the jelly is dispersed can be obtained without using it separately. Similar effects may be obtained when pectin, agar, sodium alginate, etc. are used as gelling agents.

  For example, when producing a saddle-shaped jelly strip part using deacylated gellan gum, the blending amount is 0.05 to 0.5% by weight based on the total amount of the jelly strip part being 100, Preferably it is 0.1 to 0.35 weight%, More preferably, it is about 0.15 to 0.3 weight%.

  The gelling agent can be blended in any amount and combination that does not greatly differ in the gel strength of the jelly when measured using the method of the reference example described below. If not only the gel strength but also the time to the gel breaking point is not significantly different, it is more preferable as an alternative formulation.

(B) Alcohol liquid part In this specification, an "alcohol liquid part" is a liquid part which stores the said jelly strip part in it for the purpose of the change of food texture, contains alcohol, and the alcohol concentration Is not limited as long as it is higher than the alcohol concentration in the jelly strip. A feature of the present invention is to obtain a jelly-containing alcoholic beverage with a jelly texture that is closer to the real thing by storing the jelly strips in the alcohol liquid part, and the details of the mechanism are unknown, By storing a jelly strip portion containing no alcohol or containing a low concentration of alcohol in an alcohol liquid portion containing a higher concentration of alcohol, a dehydration reaction of the jelly strip portion occurs, and as a result It is expected that a jelly with enhanced strength and a more similar texture to real fruits can be obtained. The resulting jelly has a texture that is different from that obtained by simply changing the texture by adding a gelling agent. Therefore, it is necessary to design the alcohol concentration of the alcohol liquid portion to be higher than the alcohol concentration of the jelly strip portion.

  More specifically, the “alcohol liquid part” is a part or all of the composition of the liquid part in the alcoholic beverage containing jelly obtained by the production method of the present invention, and is a part containing alcohol. Therefore, according to the production method of the present invention, the jelly strip portion is charged or mixed into the alcohol liquid portion, and optionally mixed with other raw materials before or after the storage step as required, to easily obtain a jelly-containing alcoholic beverage. I can do it. As long as the alcohol concentration of the alcohol liquid part is higher than that of the jelly strip part during the storage process, the timing of mixing other raw materials is not particularly limited.

  If the alcohol concentration difference between the alcohol liquid part and the jelly strip part is 1 v / v% or more, it can be appropriately set in consideration of the texture of the desired fruit. For example, when it is desired to give a jelly-like texture of citrus fruits such as group fruits to the jelly, the alcohol concentration difference between the alcohol liquid part and the jelly strip part is 1 to 50 v / v%, preferably 3 ˜40 v / v%, more preferably 4-30 v / v%. If the alcohol concentration difference between the alcohol liquid part and the jelly strip part is less than 1 v / v%, a sufficiently satisfying fruit texture jelly cannot be obtained, and if it exceeds 50 v / v%, the citrus fruit There is a possibility that it does not become a crunchy texture, and there is a possibility that the gelling agent contained in the jelly strip part is denatured.

  The alcohol contained in the alcohol liquid part is not limited as long as it is a drinkable alcohol. For example, brewed alcohol, spirits (rum, vodka, gin, etc.), liqueurs, whiskey, brandy, or shochu (former, Brewed liquor such as sake, wine, beer, etc., or a combination of two or more kinds can be used. Since the alcoholic beverage containing jelly of the present invention is suitably provided as a fruit-based alcoholic beverage containing a fruity texture jelly, alcohol that makes full use of its flavor (for example, alcohol used with fruit juice in a cocktail, etc.) ) Is preferred. Moreover, in this invention, since alcohol concentration is diluted by mixing an alcohol liquid part with a jelly strip part, it is preferable to use what has high alcohol concentration. Therefore, for example, distilled liquors such as shochu (chuhai), spirits (cocktail), whiskey and the like can be suitably used.

  In addition, if the concentration is lower than the alcohol concentration of the alcohol liquid part, alcohol can be blended in the jelly strip part, but if the alcohol is blended, gelation of the jelly may be inhibited, the present invention. It is preferable that the jelly strip portion of the above does not contain alcohol.

Storage Step A jelly-containing alcoholic beverage containing a jelly having a desired texture can be obtained by passing the step (A) of storing the jelly strips in the (B) alcohol liquid portion. Whether or not the jelly has a desired texture can be determined by the gel strength in addition to the determination by drinking the alcoholic beverage containing jelly.

  In the present specification, “gel strength” refers to a value measured using the method of the reference example described below, and the strength is measurable with the same composition as the jelly strip part. Use a size jelly (gel). The strength of the preferred jelly varies depending on the type of fruit to which the texture of the jelly is to be approximated. For example, when trying to obtain the texture of a grapefruit syrup, the method described in the reference examples described later is used. When measured, a jelly having a texture close to that of a real fruit is obtained by using a jelly strip portion prepared with a blend having a strength of 50 to 500 g, preferably 100 to 300 g, more preferably 100 to 200 g. I can do it. If the gel strength is too high, inconveniences such as difficulty in fragmentation, difficulty in drinking, and difficulty in chewing can occur. If the gel strength is too low, it is difficult to feel the texture of the jelly. Moreover, the breaking strain in the measurement of gel strength can also be used as an index of the texture of jelly, particularly the tenacity (viscoelasticity). Here, the breaking strain is a value (%) obtained by dividing the distance to the breaking point by the height of the jelly, and is a value that can be evaluated as an alternative numerical value for the time to reach the breaking point. Jelly having a small breaking strain (brittle) is likely to be damaged by vibrations in beverages (vibrations during transportation, vibrations when a container-packed beverage is shaken, etc.). On the other hand, a jelly with a too large breaking strain can be difficult to bite. For example, when trying to obtain the texture of grapefruit, the time to the break point is 3 to 7 sec. When measured by the method described in Reference Examples described later. , Preferably 4-6 sec. By using a jelly strip portion prepared with a composition having a breaking strain of, a jelly having a texture close to that of a real fruit can be obtained.

  Although the storage step depends on the size and composition of the jelly strip, it is preferably performed for at least 12 hours, preferably 24 hours or more, in order to give the jelly a desired texture. If the storage time exceeds a certain time, it is considered that the texture of the jelly in the alcoholic beverage does not change any more, so there is no upper limit to the above storage time, and if considering the preservability as an alcoholic beverage, 3 years Within 2 years, preferably within 1 year. As is well known to those skilled in the art, depending on the type of gelling agent used, the pH and temperature of the alcohol liquid part affect the gel strength of the jelly strips, so the storage process is performed with this in mind. For example, in very long storage (eg, several months), agar can soften the jelly due to degradation at low pH, while sodium alginate can harden the jelly at low pH.

  As long as the jelly strip portion is in the alcohol liquid portion, the storage step can be performed in a stationary state or while moving or stirring. In the adjustment of the jelly strip part and the alcohol liquid part before the storage process, it is possible to adjust not only the difference in alcohol concentration but also the blending that increases the difference in osmotic pressure such as the difference in sugar content. It would be suitable for obtaining a feeling jelly. If the jelly strip part and the alcohol liquid part are separated in a stationary state, it may be desirable to add gentle stirring as necessary. In order to uniformly change the texture of the jelly strip portion, it is preferable to perform the storage step in a state where the jelly strip portion is dispersed in the alcohol liquid portion.

  In the alcoholic beverage of the present invention, the amount of jelly strips in the entire alcoholic beverage may be set as appropriate according to the preference, but usually the entire alcoholic beverage is 100, and the jelly strip portion is 5 to 50 v / v%, Preferably, it is 10 to 40 v / v%. In addition, the quantity of the jelly strip in alcoholic beverage can be calculated | required by measuring the ratio of the jelly which remains on a strainer through a 20 mesh size strainer, for example.

  When manufacturing a container-packed drink, the storage process of this invention can be performed in a container. The filling of the jelly strip portion and the alcohol liquid portion into the container can be performed simultaneously or separately or after mixing. In consideration of surely mixing the jelly strip portion and the alcohol liquid portion and convenience, it is preferable to mix them before filling the container.

In the present specification, “alcoholic beverage containing jelly” refers to a beverage containing jelly derived from the above (A) jelly strip and further containing ethanol. The alcoholic beverage is not particularly limited as long as it is determined by the Japanese liquor tax law, and the beverage may be used as it is, diluted or mixed with other food and drink. In particular, low alcoholic beverages such as cocktails having a fruity flavor can be suitably exemplified from the viewpoint of providing a beverage containing a jelly having a texture close to that of a real fruit, which is a characteristic of the alcoholic beverage of the present invention.

  The alcohol concentration of the alcoholic beverage of the present invention is 1 v / v% or more, preferably 1 to 25 v / v%, more preferably 3 to 12 v / v%, still more preferably 4 to 10 v / v%, particularly preferably 5 to 5. 8 v / v%. In general, when the alcohol concentration is less than 1 v / v%, the feeling of alcohol is hardly felt, and when it exceeds 25 v / v%, the alcohol odor is too strong and the fresh flavor such as fruit juice is canceled. Said. Since the alcoholic beverage of the present invention is suitably provided as a fruit-based alcoholic beverage, it is preferable to design the alcoholic beverage to have the above-mentioned alcohol concentration.

  The size of the jelly in the alcoholic beverage containing jelly of the present invention may be any size, but in general, when imparting a citrus fruit-like texture to the jelly, the average particle size of the jelly is 0.5 to The thickness is preferably 10 mm, more preferably 1.0 to 5.0 mm, and particularly preferably 2.0 to 4.0 mm. If the average particle size of the jelly is in the above range, those having a maximum size of the jelly (the length of the long side when the jelly is not spherical) may be mixed. A beverage containing a jelly of this size is a beverage that feels the texture of jelly and does not impair the throat that is characteristic of alcoholic beverages. The size of the jelly can be adjusted by the size of the jelly strip at the time of manufacture.

  In the alcoholic beverage of the present invention, the jelly is preferably dispersed in the beverage so that the texture and flavor of the jelly can be enjoyed from the beginning to the end of drinking during drinking. In the present invention, the “dispersed state” of the jelly strips in the alcoholic beverage means that when the alcoholic beverage is left standing, the jelly strips are dispersed throughout and are in an almost uniform state. There are roughly two methods for making the jelly strips dispersed.

  The first method is a method of forming and dispersing jelly strips containing microgel by selecting a gelling agent when manufacturing the jelly strips. For example, when deacylated gellan gum is used as a gelling agent and cooled and stirred, gels of various sizes are formed depending on the stirring state, and in addition to jelly having a size that gives a fruity texture, A microgel that does not feel a sensation (appears to be a smooth liquid such as water) is also formed. In this mixture, the jelly is dispersed due to the presence of the microgel.

  The other is a method using a dispersant. As the dispersant, a conventionally known one can be used, and it may be selected in consideration of the viscosity of the alcohol liquid part. For example, native gellan gum, LM pectin, κ-carrageenan, tamarind seed gum and the like can be used.

  The above two methods can be used alone or in combination considering viscosity and the like. For example, a jelly containing a microgel using deacylated gellan gum as a gelling agent can be increased by adding a trace amount of native gellan gum. By dispersing together with the thickening action that does not feel sticky, it is possible to obtain a stable dispersed state without impairing the throat over the alcoholic beverage.

  In the alcoholic beverage containing jelly, the viscosity of the liquid portion can be set to, for example, 6 mPa · s to 100 mPa · s (B-type viscometer) at 20 ° C. If the viscosity is too high, the beverage has a poor throat penetration and is not refreshing. However, if the viscosity is too low, the jelly strips are not easily dispersed.

  Since the alcoholic beverage of the present invention contains a jelly having a fruity texture, the alcoholic beverage can be further blended with fruit juice, fruit juice fiber, pulp, puree, pulp, etc. that are compatible with the texture of the jelly. It becomes a beverage utilizing the features of the invention. The kind of fruit in fruit juice and the like is not limited, and may be one or more kinds, for example, citrus fruits (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, tangerine, tangero, calamancy, etc.), Apple, grape, peach, pineapple, guava, banana, mango, acerola, papaya, passion fruit, plum, pear, apricot, lychee, cassis, melon, pear, plum and the like can be used.

  In the alcoholic beverage of the present invention, in addition to the fruit juice, in any of the jelly strip part and the alcoholic liquid part, unless the above properties are impaired, sugars, acids, fragrances, Vitamins, pigments, antioxidants, sweeteners, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended. The sugar content is preferably about 0 to 25 ° as a Brix concentration, and more preferably about 0 to 20 °.

  The pH of the alcoholic beverage of the present invention is not particularly limited, but is preferably acidic from the viewpoint of blending a fruit-like texture jelly, specifically, pH 2.5 to 5.0 is preferable, and pH 3 0.0 to 4.0 is more preferable. If the pH is less than 2.5, the acidity is too strong and the palatability is lowered in terms of flavor, and the texture of the jelly strip may change during storage. If the pH exceeds 5.0, it becomes difficult to maintain the palatability as a fruit-based beverage.

  Since the alcoholic beverage containing jelly of the present invention can perform the above-described storage step in a container, it can be suitably provided as a packaged beverage. Containers can be used in various forms such as bottles, cans, paper, PET bottles (PET), etc., but considering the fact that they contain jelly with a fruity texture, when filling and drinking In order to prevent inconvenience, it is preferable to use a wide-mouthed bottle, for example. In addition, if a container (for example, a bottle can) equipped with a recapable screw cap or the like is used as a container, even if the jelly settles during drinking, the consumer plugs and shakes the container to disperse the jelly. It is preferable because it can be used.

  EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto.

Example 1 A gelling agent solution containing jelly-containing alcoholic beverage deacylated gellan gum (0.45 g), xanthan gum (0.19 g) and glucomannan (0.13 g) mixed with 80 ° C. warm water to give a total amount of 200 g, The gelling agent solution was then cooled to 25 ° C. 160 mL of a 2.5% calcium lactate solution was prepared, and the above cooled gelling agent solution was mixed with stirring to form jelly strips. This jelly strip portion-containing liquid was passed through a 20 mesh size strainer, and the jelly strip portion remaining on the strainer was recovered. 150 mL of 20% alcohol or 150 mL of water was mixed with 150 mL of this jelly strip, and the mixture was allowed to stand at 5 ° C. for 3 days.

  700 mL of this jelly strip portion alcohol solution or jelly strip portion water (300 mL each) was added to a sugar acid solution (80 g of fructose-glucose liquid sugar and 2.7 g of citric acid to a total volume of 1000 mL). Were mixed to prepare a 1000 mL jelly-containing alcoholic beverage and a jelly-containing non-alcoholic beverage. About these drinks, 5 expert panelists evaluated which was more preferable by the texture similar to a real fruit.

  All five panelists evaluated that the alcoholic beverage containing jelly had a texture that was more similar to the real fruit than the non-alcoholic beverage containing jelly, and had a favorable texture.

Example 2 Alcoholic drinks containing container jelly A jelly strip was prepared according to the formulation shown in Table 1. That is, 80 ° C. warm water was mixed and dissolved in deacylated gellan gum, xanthan gum and glucomannan to prepare a gelling agent solution having a total amount of 200 L, and then this gelling agent solution was cooled to 25 ° C. A calcium solution (2.5% calcium lactate solution 160 L) having the composition shown in Table 1 was prepared, and the cooled gelling agent solution was mixed into the solution while stirring to form a jelly strip. The jelly strip portion thus prepared contained jelly strips having an average particle diameter of 2 to 3 mm and a microgel.

  Next, the above-mentioned jelly strips were mixed with neutral spirits with the composition shown in Table 1 and mixed with a part of the water to make the alcohol concentration 30 v / v%, and then immediately the remaining raw materials Was mixed with stirring to prepare a total amount of 1000 L of jelly-containing alcoholic beverage. 280 mL of this alcoholic beverage was filled into a wide-mouthed bottle can to obtain an alcoholic beverage with a jar filled with jelly. After drinking this alcoholic beverage in a container, a beverage that had passed 12 hours was drunk. As a result, it was an alcoholic beverage containing jelly, very similar to grapefruit. When not telling that it was jelly, some people mistaken it for real fruit.

Example 3 Jelly-containing alcoholic beverage (2)
In Table 1, a jelly-containing alcoholic beverage was prepared in the same manner as in Example 2 except that 0.4 kg of native gellan gum was added to the (other) formulation. The beverage was extremely excellent in dispersibility.

Reference Example Change in Gel Strength of Jelly by Storage in Alcohol-Containing Liquid Create a jelly part with a gel strength measurable size, and compare gel strength after storing in alcohol-containing liquid and alcohol-free liquid .

A gelling agent solution in which the total amount is 200 g is prepared by mixing 805 ° C. warm water with 0.45 g of deacylated gellan gum, 0.19 g of xanthan gum and 0.13 g of glucomannan, and then the gelling agent solution is prepared. The mixture was cooled to 25 ° C., poured into a cylindrical mold having a diameter of 30 mm, immersed in a 2% calcium lactate solution, gently removed from the mold in this calcium solution, and allowed to stand for 30 minutes to form a jelly portion. The formed jelly part is immersed in a 10% alcohol-containing solution containing 0.6% calcium lactate or an alcohol-free solution and left to stand at 5 ° C. for 2 days, and then cut into a cylindrical shape with a diameter of 30 mm and a height of 30 mm to obtain a gel. The strength (strength at the breaking point) was measured. The measurement method of gel strength is as follows.
(Method for measuring gel strength)
Measuring equipment: Texture Analyzer (Stable Micro Systems)
Plunger: φ10mm
Insertion speed: 2mm / s
FIG. 1 shows the measurement results of gel strength. Gel strength was 110.7 g of jelly stored in an alcohol-free solution (FIG. 1-1), whereas 154.6 g (FIG. 1-2) of jelly stored in an alcohol-containing solution was alcohol. It was confirmed that the gel strength of the jelly portion was increased by storage with the contained liquid. The time until the break point was 4.53 sec. For the jelly stored in the alcohol-free solution, and 4.91 sec. For the jelly stored in the alcohol-containing solution. Met. Another characteristic is that only the strength is enhanced without changing the time to the breaking point. From this result, it was clarified that the texture of the jelly part becomes stronger by storing it in the alcohol-containing liquid, and a preferable texture can be brought about. Moreover, since the increase in gel strength was confirmed even in a jelly portion having a diameter of 30 mm in two days, if the jelly strip portion size when producing a jelly-containing alcoholic beverage was stored, it was stored in an alcohol-containing liquid. For about 12 hours was considered sufficient.

In a reference example, it is a figure which shows the result (breaking curve) of the gel strength measurement of the jelly stored in the alcohol-free liquid (FIG. 1-1) or the alcohol-containing liquid (FIG. 1-2) for 2 days. The vertical axis is strength (g), and the horizontal axis is the time after the plunger contacts the jelly.

Claims (6)

(A) A step of producing a jelly strip portion having an average particle size of 0.5 to 10 mm containing a gelling agent containing deacylated gellan gum ,
(B) a step of producing an alcohol liquid part containing an alcohol having a concentration of 1 v / v% or more higher than the alcohol concentration in the jelly strip part;
(C) mixing the jelly strip portion and the alcohol liquid portion and dispersing the jelly strip portion in the alcohol liquid portion by deacyl gellan gum;
(D) A method for producing a jelly-containing alcoholic beverage (excluding a gas-containing sparkling beverage) , comprising a step of storing the jelly strip portion in the alcohol liquid portion. The method for producing a jelly-containing alcoholic beverage (except for a gas-containing sparkling beverage) according to claim 1, wherein the alcohol concentration of the alcohol liquid part produced in the step (B) is 1 to 25 v / v%. A jelly-containing alcoholic beverage (excluding an effervescent beverage containing gas) containing a jelly having a gel strength of 50 to 500 g obtained by the production method according to claim 1. (A) Jelly strips having an average particle size of 0.5 to 10 mm containing a gelling agent containing deacylated gellan gum ;
(B) the viewing contains an alcohol solution unit containing 1 v / v% or more higher than the concentration of alcohol than the alcohol concentration in the jelly strip portion, the alcohol liquid portion the jelly strip portion by deacylated gellan gum Dispersed alcoholic beverages with jelly (excluding sparkling beverages with gas) . Alcoholic beverages further including a deacylated gellan gum other than the dispersant, jelly-containing alcoholic beverage according to claim 3 or 4 (excluding sparkling beverage containing gas).   The alcoholic beverage containing jelly according to any one of claims 3 to 5, which is a container-packed beverage.

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