JPH02100665A - Creamy frozen sake - Google Patents
Creamy frozen sakeInfo
- Publication number
- JPH02100665A JPH02100665A JP63253465A JP25346588A JPH02100665A JP H02100665 A JPH02100665 A JP H02100665A JP 63253465 A JP63253465 A JP 63253465A JP 25346588 A JP25346588 A JP 25346588A JP H02100665 A JPH02100665 A JP H02100665A
- Authority
- JP
- Japan
- Prior art keywords
- edible
- frozen
- sake
- oils
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000003925 fat Substances 0.000 claims abstract description 9
- 239000000839 emulsion Substances 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 4
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 9
- 150000008163 sugars Chemical class 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000014593 oils and fats Nutrition 0.000 claims description 4
- 239000002075 main ingredient Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 16
- 239000003921 oil Substances 0.000 abstract description 11
- 238000004945 emulsification Methods 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 206010016322 Feeling abnormal Diseases 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- -1 glycerin fatty acid ester Chemical class 0.000 description 5
- 239000008346 aqueous phase Substances 0.000 description 4
- 235000020095 red wine Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 235000020098 plum wine Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000020046 sherry Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は固形状のまま食用に供し得るクリーム状の凍
結酒に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] This invention relates to a creamy frozen sake that can be eaten in solid form.
すでに、凍結酒類の製造法（特開昭６０−３７９７２号
）、凍結日本酒とその製法（特開昭５７−１０５１８２
号）、アルコール含有風味物質を含有するアイスクリー
ム類等の製造方法（特公昭６１−５６９８５号）に関す
る技術が開示されている。しかし、前二者はジャーヘッ
ト状に凍結した／Ｉ！！ｉ類であり、凍結の状態および
食味はアイスクリームのような滑らかなものとは全く違
っており、使用にあたっては解凍して飲用するものであ
り、また、後者は特定の凍結氷晶率にフリージングした
氷菓ミックスに粉末酒類を／ｒＭ合し、エツセンスなど
を加えて作るもので、このものは固形状で食用に供せら
れ、良悪およびその状態、成分等はこの発明と明らかに
相違している。Already, methods for manufacturing frozen alcoholic beverages (Japanese Patent Application Laid-Open No. 60-37972), frozen sake and its manufacturing method (Japanese Patent Application Laid-Open No. 57-105182) have been published.
(Japanese Patent Publication No. 61-56985) discloses a method for producing ice creams containing alcohol-containing flavor substances. However, the first two were frozen in a jar-like shape/I! ! It is classified as Category I, and its frozen state and taste are completely different from smooth ice cream. It must be thawed before drinking, and the latter requires freezing to a specific frozen ice crystal percentage. It is made by mixing powdered alcoholic beverages with /rM and adding essence etc. to a frozen confectionery mix.This product is edible in solid form, and its quality, condition, ingredients, etc. are clearly different from this invention. There is.
〔発明が解決しようとする課題］
このように従来の凍結酒は、酒類をそのまま凍結したも
のか、または氷菓に粉末酒類を利用したものであり、そ
の利用方法は、前者は解凍して飲用するものであり、ま
た、後者はシャーヘント状の氷菓として食用に供するも
のであるが、このものはシャリシャリとした舌触りであ
まり美味しいものではないという問題点があり、これを
解決することが課題であった。[Problems to be Solved by the Invention] As described above, conventional frozen liquors are either alcoholic beverages that are frozen as they are or powdered alcoholic beverages that are used as frozen confections. In addition, the latter is edible as a Schachend-like frozen confectionery, but there is a problem in that it has a crunchy texture and is not very tasty, and the challenge was to solve this problem. .
上記の課題を解決するため、この発明はアルコール４度
４〜６５％の酒類５〜９０％と食用油脂１〜４０％、食
用乳化剤０．０５〜１０％、食用乳化安定剤０．０５〜
５％、糖類１〜３０％、水１〜８０％を主成分とし、Ｏ
／Ｗ型に乳化した状態で凍結したクリーム状凍結酒とす
る手段を採用したものである。以下その詳細について述
べる。In order to solve the above-mentioned problems, this invention consists of alcoholic beverages with alcohol content of 4% to 65%, edible oils and fats of 1 to 40%, edible emulsifiers of 0.05 to 10%, and edible emulsion stabilizers of 0.05 to 65%.
5%, sugars 1-30%, water 1-80% as main components, O
/W-type emulsified state is frozen to produce a cream-like frozen sake. The details will be described below.
まず、この発明において使用される酒類は、ビルを始め
とし、ブドウ酒、シェリー、リンゴ酒などの果実酒類、
梅酒、キュラソー、ベルモントなどのリキュール類、ウ
ィスキー、ブランデーラム、焼酎などの蒸留酒類、清酒
、合成酒またはその他のアルコール濃度４〜６５％のも
のである。First, the alcoholic beverages used in this invention include beer, fruit alcoholic beverages such as grape wine, sherry, cider, etc.
Liqueurs such as plum wine, Curacao, and Belmont, distilled spirits such as whiskey, brandy rum, and shochu, sake, synthetic alcohol, or other alcoholic beverages with an alcohol concentration of 4 to 65%.
ここで、アルコール濃度が４％未満の酒類では全体のミ
ックス中のアルコール濃度が低すぎて、製品の風味およ
び状態が共に好ましくなく、また、６５％を越える濃度
の酒類はあまり例がなく、実質的に使用する意味がない
。さらに、酒類の配合割合がミックス全量に対して５％
未満では、通常のアイスクリーム類と殆ど変化なく、逆
に９０％を越える多量にすれば、従来の凍結酒に近いも
のとなって、クリーム状のソフトな感じのものは得られ
ない。Here, alcoholic beverages with an alcohol concentration of less than 4% will have too low an alcohol concentration in the overall mix, resulting in an undesirable taste and condition of the product.Also, there are few examples of alcoholic beverages with a concentration of over 65%; There is no point in using it. Furthermore, the proportion of alcoholic beverages is 5% of the total mix.
If the amount is less than 90%, there will be almost no difference from normal ice cream, and if the amount is more than 90%, it will be similar to conventional frozen sake, and you will not be able to obtain a creamy, soft taste.
つぎに、この発明における食用油脂として、大豆油、ナ
タネ油、パーム油、パーム核油、ヤシ油、綿実油などの
植物油、ラード、牛脂、バター脂肪、魚油などの動物油
もしくはこれらの硬化油等の単品または混合したものを
挙げることができるが、食用となる油脂であれば、これ
ら以外のものであっても差し支えない。そして、このよ
うな食用油脂の配合量がミックス全量の１％未満の少量
では従来の凍結酒と同様の良悪になり好ましくなく、ま
た、逆に４０％を越える多量では製品の風味、状態とも
に好ましくない。Next, the edible oils and fats in this invention include vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, and cottonseed oil, animal oils such as lard, beef tallow, butterfat, and fish oil, and single products such as hydrogenated oils thereof. Alternatively, a mixture thereof can be mentioned, but other fats and oils may be used as long as they are edible. If the amount of such edible oils and fats is less than 1% of the total mix, the quality will be similar to that of conventional frozen sake, which is undesirable.On the other hand, if the amount exceeds 40%, both the flavor and condition of the product will deteriorate. Undesirable.
さらに、この発明の食用乳化剤はＯ／Ｗ型のエマルショ
ンを生成するためグリセリン脂肪酸エステル、リン脂質
、ショ糖脂肪酸エステルもしくはその他の食用乳化剤の
単品または組み合わせたものを例示することができるが
、その他食用に供し得るＯ／Ｗ型乳化剤であれば、これ
ら例示に限定されるものではない。このような食用乳化
剤の配合■はミックス全量に対して０．０５％未満の少
量では乳化効果が充分発揮されず、良好で安定したエマ
ルションは得難く、また、１０％を越える多量のものを
使用すると風味を害するようになって好ましくない。Further, the edible emulsifier of the present invention can be exemplified by glycerin fatty acid ester, phospholipid, sucrose fatty acid ester, or other edible emulsifiers singly or in combination to produce an O/W type emulsion; The emulsifier is not limited to these examples as long as it can be used as an O/W emulsifier. When such an edible emulsifier is used in a small amount (less than 0.05% of the total amount of the mix), the emulsifying effect is not sufficiently exhibited, making it difficult to obtain a good and stable emulsion. This is undesirable as it impairs the flavor.
また、この発明における食用乳化安定剤としては、アル
ギン酸ナトリウム、カラギーナン、ローカストビーンガ
ム、ジェランガム、グアガム、ゼラチンを例示すること
ができるが、食用として使用出来るものであればこれに
限定されるものではない。これらの配合割合も０．０５
％未満の少量では乳化の安定効果が不充分であり、また
５％を越える多量になると風味および溶解性の面でもま
た経済的にも問題が生じて好ましくない。In addition, examples of the edible emulsion stabilizer in this invention include sodium alginate, carrageenan, locust bean gum, gellan gum, guar gum, and gelatin, but the present invention is not limited to these as long as it can be used as edible material. . The blending ratio of these is also 0.05
If the amount is less than 5%, the emulsification stabilizing effect will be insufficient, and if the amount exceeds 5%, problems will arise in terms of flavor and solubility as well as economically, which is not preferable.
さらに、この発明において使用するｔｌＴとしては、ブ
ドウ糖、麦芽糖、異性化糖などの単糖類、シｇ糖、乳糖
などの三糖類、還元糖アルコールなどまたはこれらの単
独かまたは混合物が例示されるが、この他食用として使
用可能の糖であればこれらに限定されることはない。そ
してこれら零ＪＨの配合割合がミックス全量に対して１
％未満の少量では甘味が吻足りなく、３０％を越える多
量では甘味が逆に過剰になって、ミックスを冷却しても
氷点降下を起こして凝固しにくくなる。Further, examples of the tlT used in the present invention include monosaccharides such as glucose, maltose, and high fructose sugar, trisaccharides such as sig sugar and lactose, reducing sugar alcohols, and the like, or these alone or in mixtures. Other sugars that can be used as food are not limited to these. And the blending ratio of these zero JHs is 1 to the total amount of the mix.
If the amount is less than 30%, the sweetness will not be enough, and if the amount is more than 30%, the sweetness will be excessive, and even if the mix is cooled, the freezing point will drop and it will be difficult to solidify.
また、上記の諸原料とともに配合する水の量も他成分と
のバランスからミックス全量に対して１〜８０％にする
ことが望ましい。Further, it is desirable that the amount of water mixed with the above-mentioned raw materials be 1 to 80% of the total amount of the mix from the viewpoint of balance with other ingredients.
そして、これらの成分を油に溶けるものは予め油に溶解
し、水、または酒に溶けるものは水または酒に溶解して
予備混合し、乳化させ、冷却して凍結酒を製造する。そ
うすれば、油がＯ／Ｗ型に乳化して水、アルコール、糖
類の中に分散しているためか、氷晶の成長が抑制され、
従来の油脂および糖類を含まない凍結酒に比べて、著し
く滑らかでソフト惑のあるクリーム状の美味なる組成物
が得られる。なお、各種原料成分のほかに適宜着香料、
着色料などを添加してもよく、さらに、ミックスの凍結
の際に空気その他の気体を吹き込んで泡立たせ、泡を連
行させてミックスの容積を増加させて凍結させることも
可能であり、品質を一層ソフトなものにすることもでき
る。These ingredients are premixed by pre-dissolving those that are soluble in oil, and those that are soluble in water or sake, emulsifying, and cooling to produce frozen sake. By doing so, the growth of ice crystals is suppressed, probably because the oil is emulsified in an O/W type and dispersed in water, alcohol, and sugars.
Compared to conventional frozen sake that does not contain fats, oils, or sugars, a creamy and delicious composition that is extremely smooth and soft to the touch can be obtained. In addition to various raw materials, flavoring agents,
It is also possible to add coloring agents, etc., and it is also possible to blow air or other gas to create foam when freezing the mix, entraining the foam, and increasing the volume of the mix before freezing. It can also be made softer.
主要成分として添加された食用油脂および糖類が乳化剤
、乳化安定剤などの作用によって、組成物がＯ／Ｗ型に
乳化され、氷晶の成長を抑制してソフトな食感を生じさ
せる。The composition is emulsified into an O/W type by the action of the edible fats and sugars added as main components, such as emulsifiers and emulsion stabilizers, suppressing the growth of ice crystals and producing a soft texture.
〔実施例］
実施例１：
水８７．８ｋｇを約７０°Ｃに加温し、これにシヨ糖１
４．０ｋｇ、ローカストビーンガム４００ｇ、グアガム
２００ｇ、カラギーナン２００ｇおよびフレーバー６０
０ｇを添加混合して水相を調整した。得られた水相に、
ホモミキサーで攪拌（７０００ｒｐｍ） シながら、
約６０°Ｃの硬化パーム核油１６ｋｇにグリセリン脂肪
酸エステル６００ｇおよびレシチン２００ｇを溶解した
油相を添加し、混合乳化した後、アルコール濃度１５％
の梅酒８０．０ｋｇを添加し、ホモゲナイザーを用いて
約１５０ｋｇ／ｃｆｆｌの条件下で分散均質化し、さら
にこれを空気を吹き込み起泡させながら冷却して（）ｄ
酒の凍結酒を得た。[Example] Example 1: 87.8 kg of water was heated to about 70°C, and 1 sucrose was added to it.
4.0kg, locust bean gum 400g, guar gum 200g, carrageenan 200g and flavor 60
0g was added and mixed to prepare an aqueous phase. In the resulting aqueous phase,
While stirring with a homo mixer (7000 rpm),
An oil phase in which 600 g of glycerin fatty acid ester and 200 g of lecithin were dissolved in 16 kg of hardened palm kernel oil at about 60°C was added, mixed and emulsified, and then the alcohol concentration was 15%.
80.0 kg of plum wine was added, dispersed and homogenized using a homogenizer under conditions of approximately 150 kg/cffl, and further cooled while foaming by blowing air ()d
I got a frozen sake.
このものを−２０゛Ｃにて１力月保存した。この凍結酒
は、油脂を含まない従来の凍結品に比べて、著しく滑ら
かでソフト感のあるクリーム状のものであって、舌触り
も非常に良好であった。This product was stored at -20°C for one month. This frozen sake had a creamy texture that was noticeably smoother and softer than conventional frozen products that did not contain fats and oils, and had a very good texture.
実施例２：
水８７．２ｋｇを約７０℃に加温し、これにシシ垢脂肪
酸エステル（ＨＬＢ１３） １．２ｋｇ、シー！糖２０
．０ｋｇ、ローカストビーンガム３００ｇ、グアガム２
００ｇ、カラギーナン１００ｇおよびフレーバー６００
ｇを添加混合して水相を調整した。得られた水相に、ホ
モミキサーを用いて攪拌（７０００ｒｐｍ） Ｌ、なか
ら約６０°Ｃの硬化ヤシ油２０ｋｇにグリセリン脂肪酸
エステル２００ｇおよびレシチン２００ｇを溶解した／
ＩＩＪ相を添加し、混合乳化した後、アルコール濃度１
３％の赤ワイン７０．０ｋｇを添加し、ホモゲナイザー
を用いて約１００ｋｇ／ｃｆｆｌの条件下で均質化して
冷却し、赤ワインの凍結酒を得た。Example 2: 87.2 kg of water was heated to about 70°C, and 1.2 kg of limescale fatty acid ester (HLB13) was added to it. sugar 20
．． 0kg, locust bean gum 300g, guar gum 2
00g, carrageenan 100g and flavor 600
g was added and mixed to prepare an aqueous phase. In the resulting aqueous phase, 200 g of glycerin fatty acid ester and 200 g of lecithin were dissolved in 20 kg of hydrogenated coconut oil at about 60° C. while stirring (7000 rpm) using a homomixer.
After adding IIJ phase and mixing and emulsifying, the alcohol concentration was 1.
70.0 kg of 3% red wine was added, homogenized using a homogenizer under conditions of about 100 kg/cffl, and cooled to obtain frozen red wine.
得られた凍結酒は、油脂を含まない従来の凍結酒に比べ
て著しく滑らかでソフト感のあるクリーム状のものであ
り、舌触りも良好であった。The obtained frozen sake had a creamy texture that was noticeably smoother and softer than conventional frozen sake that did not contain fats and oils, and had a good texture.
比較例：
水１２０ｋｇを約７０°Ｃに加温し、これに、実施例２
で用いた赤ワイン８０．０ｋｇを添加混合し、攪拌しな
がら冷却して赤ワインの凍結酒を得た。この凍結酒はシ
ャーへント状のシャリシャリしたものであり、実施例２
に述べたような油脂および糖類を配合し、○／Ｗ型に乳
化し凍結したこの発明の凍結酒に比べて食感は著しく悪
いものであった。Comparative example: 120 kg of water was heated to about 70°C, and Example 2 was added to it.
80.0 kg of the red wine used in 1 was added and mixed, and the mixture was cooled while stirring to obtain frozen red wine. This frozen sake was crispy in the form of a sharpener, and was similar to Example 2.
The texture was significantly worse than that of the frozen sake of the present invention, which was formulated with fats and oils and saccharides as described above, emulsified into a ◯/W type, and frozen.
［効果］
以上述べたように、この発明のクリーム状凍結酒は従来
の凍結酒のようなジャーベント状のものではな（、きわ
めて滑らかでソフト感があり、舌触りは従来品には見ら
れない優れたものであるので、この発明の意義は非常に
大きいということができる。[Effects] As mentioned above, the creamy frozen sake of this invention is not jarvent-like like conventional frozen sake (it has an extremely smooth and soft texture, and has a texture unlike that of conventional products). Since the invention is excellent, it can be said that the significance of this invention is very great.
Claims (2)
用油脂１〜４０％、食用乳化剤０．０５〜１０％、食用
乳化安定剤０．０５〜５％、糖類１〜３０％、水１〜８
０％を主成分とし、Ｏ／Ｗ型に乳化した状態で凍結され
たことを特徴とするクリーム状凍結酒。(1) 5-90% alcoholic beverage with alcohol concentration 4-65%, edible oil and fat 1-40%, edible emulsifier 0.05-10%, edible emulsion stabilizer 0.05-5%, saccharide 1-30%, water 1-8
A cream-like frozen sake characterized by having 0% as a main component and being frozen in an O/W emulsified state.
用油脂１〜４０％、食用乳化剤０．０５〜１０％、食用
乳化安定剤、０．０５〜５％、糖類１〜３０％、水１〜
８０％を主成分として配合し、これをＯ／Ｗ型に乳化し
た後、凍結することを特徴とするクリーム状凍結酒の製
造方法。(2) 5-90% alcoholic beverages with an alcohol concentration of 4-65%, edible oils and fats 1-40%, edible emulsifiers 0.05-10%, edible emulsion stabilizers 0.05-5%, sugars 1-30%, Water 1~
A method for producing creamy frozen sake, which comprises blending 80% of the main ingredient, emulsifying it into an O/W type, and then freezing it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63253465A JPH02100665A (en) | 1988-10-06 | 1988-10-06 | Creamy frozen sake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63253465A JPH02100665A (en) | 1988-10-06 | 1988-10-06 | Creamy frozen sake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02100665A true JPH02100665A (en) | 1990-04-12 |
Family
ID=17251765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63253465A Pending JPH02100665A (en) | 1988-10-06 | 1988-10-06 | Creamy frozen sake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02100665A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0731639A1 (en) * | 1994-10-14 | 1996-09-18 | Brown-Forman Corporation | Alcoholic, ready-to-freeze beverage |
| WO1997015199A1 (en) * | 1995-10-25 | 1997-05-01 | George Macleod | Frozen confection containing alcoholic beverage |
| WO1998004145A3 (en) * | 1996-07-26 | 1998-03-19 | Family Frost Tiefkuehl Heimdie | Method of making ice cream, and ice cream made according to this method |
| WO2010146392A1 (en) * | 2009-06-19 | 2010-12-23 | Diageo Great Britain Limited | A slush |
| WO2012169601A1 (en) * | 2011-06-07 | 2012-12-13 | 麒麟麦酒株式会社 | Foam for carbonated beverage containing grain decomposition products |
| JP2018196346A (en) * | 2017-05-24 | 2018-12-13 | 三栄源エフ・エフ・アイ株式会社 | Frozen drink |
-
1988
- 1988-10-06 JP JP63253465A patent/JPH02100665A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0731639A1 (en) * | 1994-10-14 | 1996-09-18 | Brown-Forman Corporation | Alcoholic, ready-to-freeze beverage |
| EP0731639A4 (en) * | 1994-10-14 | 1996-12-18 | Brown Forman Corp | Alcoholic, ready-to-freeze beverage |
| WO1997015199A1 (en) * | 1995-10-25 | 1997-05-01 | George Macleod | Frozen confection containing alcoholic beverage |
| WO1998004145A3 (en) * | 1996-07-26 | 1998-03-19 | Family Frost Tiefkuehl Heimdie | Method of making ice cream, and ice cream made according to this method |
| WO2010146392A1 (en) * | 2009-06-19 | 2010-12-23 | Diageo Great Britain Limited | A slush |
| CN102480991A (en) * | 2009-06-19 | 2012-05-30 | 蒂亚吉奥大不列颠有限公司 | A slush |
| AP3079A (en) * | 2009-06-19 | 2015-01-31 | Diageo Great Britain Ltd | A slush |
| WO2012169601A1 (en) * | 2011-06-07 | 2012-12-13 | 麒麟麦酒株式会社 | Foam for carbonated beverage containing grain decomposition products |
| JPWO2012169601A1 (en) * | 2011-06-07 | 2015-02-23 | 麒麟麦酒株式会社 | Foam of a sparkling beverage containing a cereal decomposition product |
| US9723857B2 (en) | 2011-06-07 | 2017-08-08 | Kirin Beer Kabushiki Kaisha | Effervescent beverage containing grain degradation product with refreshing foam |
| JP2018196346A (en) * | 2017-05-24 | 2018-12-13 | 三栄源エフ・エフ・アイ株式会社 | Frozen drink |
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