JPH04341173A - Production of beverage containing alcohol blended therein - Google Patents
Production of beverage containing alcohol blended thereinInfo
- Publication number
- JPH04341173A JPH04341173A JP3138593A JP13859391A JPH04341173A JP H04341173 A JPH04341173 A JP H04341173A JP 3138593 A JP3138593 A JP 3138593A JP 13859391 A JP13859391 A JP 13859391A JP H04341173 A JPH04341173 A JP H04341173A
- Authority
- JP
- Japan
- Prior art keywords
- alcohol
- producing
- beverage
- alcohol blended
- production
- 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 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000001471 micro-filtration Methods 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 4
- 235000019441 ethanol Nutrition 0.000 description 18
- 239000000047 product Substances 0.000 description 8
- 239000012528 membrane Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229920005597 polymer membrane Polymers 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000011146 sterile filtration Methods 0.000 description 1
- 239000013076 target substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、アルコール配合飲料の
製造方法に関し、より詳細には、天然風味に優れたアル
コール配合飲料の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an alcohol-containing beverage, and more particularly to a method for producing an alcohol-containing beverage with excellent natural flavor.
【０００２】0002
【従来の技術】従来、飲用アルコール類に果実、果汁、
乳汁、豆乳、糖類、水等を付与し、清涼感あふれたアル
コール配合飲料が開発されてきた。該アルコール配合飲
料は、各種原料を混合した後、缶、瓶などの各種容器に
充てん後、熱殺菌して製品化されている。[Prior Art] Conventionally, drinking alcohols include fruit, fruit juice,
BACKGROUND OF THE INVENTION Alcohol-containing drinks with a refreshing feeling have been developed by adding milk, soy milk, sugar, water, etc. The alcohol-containing beverage is manufactured by mixing various raw materials, filling various containers such as cans and bottles, and heat-sterilizing the mixture.
【０００３】0003
【発明が解決しようとする課題】このようにして製造さ
れたアルコール配合飲料は、好ましい香味を有するもの
の、近年の消費者の嗜好の多様化、中でも天然風味嗜好
いわゆる生嗜好により、原料の新鮮な風味を生かした、
新規アルコール配合飲料の開発が望まれている。本発明
の目的は、原料の新鮮な香味を保持した、生感覚の新規
アルコール配合飲料の製造方法を提供することにある。[Problems to be Solved by the Invention] Although alcohol-containing beverages produced in this manner have a pleasant flavor, recent diversification of consumer tastes, particularly the preference for natural flavors and the so-called raw preference, have made it difficult to use fresh ingredients. Taking advantage of the flavor,
The development of new alcohol-containing beverages is desired. An object of the present invention is to provide a method for producing a novel alcohol-containing beverage that retains the fresh flavor of raw materials and has a raw sensation.
【０００４】0004
【課題を解決するための手段】本発明を概説すれば、本
発明は、アルコール配合飲料を加熱殺菌することなく製
造する方法において、容器に充てんする直前に、精密ろ
過フィルターを用いてろ過する工程を含有することを特
徴とする容器入アルコール配合飲料の製造方法に関する
。[Means for Solving the Problems] To summarize the present invention, the present invention provides a method for producing alcohol-containing beverages without heat sterilization, in which a step of filtering using a microfiltration filter immediately before filling a container is provided. The present invention relates to a method for producing a packaged alcohol-containing beverage characterized by containing the following.
【０００５】本発明におけるアルコール配合飲料とは、
飲用アルコール類に果実、果汁、乳汁、豆乳、糖類、水
等を混合、製造されるものであり、例えば缶チューハイ
、瓶チューハイとして市販されているチューハイ類、ま
た例えばカクテル類、フィズ類、ワインクーラー類、梅
酒類等である。本発明のアルコール配合飲料の原料とし
ては、従来から、酒類及び飲料に用いられているもので
あれば、いずれでも良い。なお飲用アルコールとしては
、蒸留酒でもよく、醸造酒でも良い。また炭酸は含有、
未含有を問わない。原料は混合後、精密ろ過に供するが
、必要に応じて、精密ろ過の負荷を軽減するため、予備
ろ過、遠心分離等を行ってもよい。[0005] The alcohol-containing beverage in the present invention is:
It is produced by mixing drinking alcohol with fruits, fruit juice, milk, soy milk, sugar, water, etc., and is used in commercially available chu-hi products such as canned chu-hi and bottled chu-hi, as well as cocktails, fizz products, and wine coolers. and plum wine. Any raw material for the alcohol-containing beverage of the present invention may be used as long as it has been conventionally used for alcoholic beverages and beverages. Note that the drinking alcohol may be distilled alcohol or brewed alcohol. Also contains carbonic acid,
It doesn't matter whether it is contained or not. After mixing, the raw materials are subjected to microfiltration, but if necessary, preliminary filtration, centrifugation, etc. may be performed to reduce the load of microfiltration.
【０００６】本発明における精密ろ過は微生物、微粒子
を除去するためのもので、ろ材は精密ろ過フィルターを
用いればよい。精密ろ過フィルターとしては、高分子膜
、多孔質セラミック膜及び焼結ステンレス膜など精密ろ
過の目的が達成できればいずれでも良いが、高分子膜の
メンブレンフィルターが取扱いの面で好適である。精密
ろ過フィルターの孔径は、目的除去物の除去に必要な程
度であれば良い。[0006] Microfiltration in the present invention is for removing microorganisms and fine particles, and a microfiltration filter may be used as the filter medium. As the precision filtration filter, any membrane filter such as a polymer membrane, a porous ceramic membrane, or a sintered stainless steel membrane may be used as long as the purpose of precision filtration can be achieved, but a membrane filter made of a polymer membrane is suitable in terms of handling. The pore size of the microfiltration filter may be as long as it is necessary to remove the target substance.
【０００７】次に無菌ろ過について述べる。原料は混合
後、必要に応じて予備ろ過、遠心分離等を行い、次に例
えば０．２〜０．４５μｍ程度の孔径の精密ろ過フィル
ターで微生物を除去する。更に好ましくは、次工程の詰
口では、無菌容器（例えば形状は缶、瓶、たる、タンク
等、材質は金属、ガラス、プラスチック、紙等）に前工
程の精密ろ過で無菌状態にした混合溶液を充てんする。
この操作は、無菌環境下で行うことが好ましく、クリー
ンルームで行うことも好適である。Next, sterile filtration will be described. After mixing, the raw materials are subjected to preliminary filtration, centrifugation, etc. as necessary, and then microorganisms are removed using a microfiltration filter with a pore size of, for example, about 0.2 to 0.45 μm. More preferably, in the next step of filling, the mixed solution made sterile by microfiltration in the previous step is placed in a sterile container (for example, in the shape of a can, bottle, barrel, tank, etc., and in the material of metal, glass, plastic, paper, etc.). Fill it with. This operation is preferably performed in a sterile environment, and preferably in a clean room.
【０００８】以上のようにして得られたアルコール配合
飲料製品は、従来の加熱殺菌工程のある製品と比較した
場合、原料由来の新鮮な香味がより保たれて好ましく、
官能検査においても生感覚に優れていて、良い結果が得
られ、また保存性も良かった。[0008] The alcohol-containing beverage product obtained as described above is preferable because it retains the fresh flavor derived from the raw materials when compared with products that undergo a conventional heat sterilization process.
In sensory tests, it had excellent raw sensation, good results were obtained, and had good storage stability.
【０００９】[0009]
【実施例】以下、本発明を実施例により、更に具体的に
説明するが、本発明はこれに限定されない。EXAMPLES The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited thereto.
【００１０】実施例１
焼酎、果汁、液糖、香料等のチューハイ原料をよく水に
溶解し混合した後、タンパク質、ペクチン質等の不溶成
分を除去するため予備ろ過を行った。予備ろ過液は脱気
水で４倍希釈し、２〜５℃に冷却した後カーボネーショ
ンを行った。次に、カーボネーション後の液を、クリー
ンルームにおいて、精密ろ過膜〔ミリポア（株）製、膜
孔径０．４５μｍ〕でろ過し、蒸気殺菌済みの缶に充て
んした。このようにして得られたチューハイ製品は、加
熱殺菌工程を経ていないので、従来の加熱殺菌を行う方
法で製造された製品と比べて、表１に示すように新鮮な
香味に大変優れているという官能評価が得られた。また
、この製品中の微生物試験を行ったところ、一般生菌、
酵母は検出されず、３カ月間の保存テストにおいても異
常は認められなかった。したがって、本発明は微生物汚
染無しに、新鮮な香味のアルコール配合飲料を製造する
のに極めて有効な方法である。Example 1 Chuhai ingredients such as shochu, fruit juice, liquid sugar, and flavor were thoroughly dissolved in water and mixed, and then preliminary filtration was performed to remove insoluble components such as proteins and pectin. The preliminary filtrate was diluted 4 times with degassed water, cooled to 2 to 5°C, and then carbonated. Next, the carbonated liquid was filtered in a clean room using a microfiltration membrane (manufactured by Millipore Co., Ltd., membrane pore size: 0.45 μm), and filled into steam-sterilized cans. Chuhai products obtained in this way do not go through a heat sterilization process, so they have a much superior fresh flavor compared to products manufactured using conventional heat sterilization methods, as shown in Table 1. Sensory evaluation was obtained. In addition, when we conducted a microbial test on this product, we found that common viable bacteria,
No yeast was detected, and no abnormality was observed in the 3-month storage test. Therefore, the present invention is an extremely effective method for producing freshly flavored alcoholic beverages without microbial contamination.
【００１１】[0011]
【表１】[Table 1]
【００１２】0012
【発明の効果】本発明により得られたアルコール配合飲
料は、原料本来の新鮮な香味があり、生感覚の需要に対
応し得る優れた製品の製造方法が提供された。[Effects of the Invention] The alcohol-containing beverage obtained according to the present invention has a fresh flavor inherent to the raw materials, and an excellent method for producing a product that can meet the needs of raw sensations has been provided.
Claims (1)
することなく製造する方法において、容器に充てんする
直前に、精密ろ過フィルターを用いてろ過する工程を含
有することを特徴とする容器入アルコール配合飲料の製
造方法。Claim 1. A method for producing a packaged alcohol-containing beverage without heat sterilization, which comprises the step of filtering using a microfiltration filter immediately before filling the container. manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3138593A JPH04341173A (en) | 1991-05-15 | 1991-05-15 | Production of beverage containing alcohol blended therein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3138593A JPH04341173A (en) | 1991-05-15 | 1991-05-15 | Production of beverage containing alcohol blended therein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04341173A true JPH04341173A (en) | 1992-11-27 |
Family
ID=15225725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3138593A Pending JPH04341173A (en) | 1991-05-15 | 1991-05-15 | Production of beverage containing alcohol blended therein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04341173A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016523545A (en) * | 2013-07-01 | 2016-08-12 | プリシラ・エフ・キメス | Improved methods in the preparation of compositions and films based on coconut pulp |
-
1991
- 1991-05-15 JP JP3138593A patent/JPH04341173A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016523545A (en) * | 2013-07-01 | 2016-08-12 | プリシラ・エフ・キメス | Improved methods in the preparation of compositions and films based on coconut pulp |
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