JPH04365468A - Supercooled liquid drink and its preparation - Google Patents

Abstract

PURPOSE:To prepare the subject drink such as SAKE (Japanese rice wine) capable of keeping the supercooled state in a freezer without necessitating the special caution to the cooling time, etc., and freezing when poured into a cup, etc., by cooling an individually packaged liquid drink in a specific manner. CONSTITUTION:A liquid drink is individually packaged and one or plural packages are put into a heat-insulation container. The liquid drink is cooled at a temperature below the freezing point of the drink to obtain the objective product. The cooling temperature is preferably lower than the freezing point of the liquid drink by<12 deg.C.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a supercooled liquid drink obtained by maintaining a liquid drink such as sake in a supercooled state, and a method for producing the same.

0002

BACKGROUND OF THE INVENTION Hitherto, as described in, for example, Japanese Patent Application Laid-Open No. 1-141580, alcoholic beverages such as sake (sake) that are frozen for use (so-called frozen sake) have been generally known. The purpose of this frozen sake is to preserve the freshness of raw sake and to satisfy the sense of sight and taste when selling or drinking it.Usually, frozen alcoholic beverages are thawed before drinking. You can enjoy the texture of the food and watch the shape change as it thaws. In addition, in such frozen sake, when changing the shape of the ice pieces in the frozen state to various forms such as sherbet-like or cream-like,
As described in the above-mentioned publication, the freezing time is changed and mechanical treatments such as vibration and stirring are applied during the freezing process.

0003

[Problems to be Solved by the Invention] However, the above-mentioned conventional frozen sake is obtained by cooling to a predetermined freezing temperature and applying various mechanical treatments during the freezing process, so the manufacturing process There is a problem that the process is complicated, and since the frozen sake obtained in this way must be stored at a specified low temperature until it is ready for consumption, care must be taken during distribution. there were. Furthermore, since the above-mentioned conventional frozen sake is already frozen when consumed, the process of freezing from a liquid state is not visually enjoyable.

[0004] Therefore, in order to easily produce the above-mentioned frozen liquor at a restaurant and make it more visually appealing to the drinker, the liquor is cooled (supercooled) in a freezer to a temperature below the freezing point. ), and when drinking, take it out of the freezer and apply an external stimulus such as vibration (specifically, by a pouring action) to obtain a sherbet-like frozen sake. However, when trying to obtain frozen sake in this way, it is very difficult to control the cooling time in the freezer and the timing of removing supercooled alcoholic beverages from the freezer. This is not very practical because there is a problem that the desired frozen sake cannot be obtained because the sake is removed before freezing conditions have been established.

The present invention has been made in view of the above-mentioned problems, and it maintains a supercooled state of liquid beverages such as sake in a freezer for a long time, thereby changing the timing of taking them out from the freezer. It is an object of the present invention to provide a frozen beverage that can remain liquid until poured without special care.

[0006]

[Means for Solving the Problems] According to the present invention, when a liquid beverage such as alcoholic beverage is stored in an insulated container and placed in a freezer, it is gradually cooled and a supercooled state can be maintained for a long time. This is based on the knowledge that That is, the supercooled liquid beverage according to the present invention is characterized in that the individually packaged liquid beverage is stored in a heat insulating container and cooled to a temperature below the freezing point of the liquid beverage.

[0007] Furthermore, the method for producing the liquid beverage is characterized in that one or more individually packaged liquid beverages are stored in an insulated container and cooled to a temperature below the freezing point of the liquid beverage.

[0008] Here, it is preferable that the above-mentioned temperature is a temperature not lower than 12°C or more than the freezing point of the liquid beverage.

[0009] In order to obtain sake that freezes when sake is cooled in a freezer and then taken out in a liquid state and poured into a glass, that is, ``sake that freezes when poured,'' the inventors developed the method under various conditions. As a result of conducting experiments on the cooling properties of Japanese sake and discussing them based on the results, we were able to obtain the above findings. The results of this experiment and discussion will be described below.

FIG. 1 shows a typical cooling curve for sake. As shown in this figure, when sake is placed in a 180ml container and cooled in a freezer at a predetermined temperature, the sake becomes A
Even after passing the temperature at point B (freezing point), it does not freeze immediately and remains supercooled until it reaches the temperature at point B. Then, it begins to freeze at point B,
At the same time, the temperature rises, and the primary freezing ends at point C, and then the temperature progresses more slowly and gradually freezes. In the supercooled state from point A to point B, there is a balance between the factors that try to freeze and the factors that try to maintain the liquid state, and especially near point B, if an external stimulus such as vibration is applied, , suddenly begins to freeze.

FIGS. 2(a) and 2(b) show different types of 11
Measure the temperature (freezing point) of the above C point using the seed sake,
The measurement results are plotted against alcohol concentration and original extract, respectively. As shown in this figure, the freezing point temperature correlates with the alcohol concentration or original extract concentration, and the higher the original extract content of sake (higher alcohol content and negative sake content), the lower the freezing point. Here, the temperature when poured into a glass and frozen is the temperature at the above point C, and it can be said that the larger the temperature difference between B and C, the easier it is to freeze when poured. The temperature difference between B and C above depends on the quality of sake, but is usually about 3 to 5.
It is ℃. It was also confirmed that such a cooling curve does not fundamentally change regardless of the type of sake. In addition,
To measure the temperature, a thermometer was fixed to the outer wall of the sake container and the surrounding area was covered with insulation.

FIG. 3 is a graph showing the influence of container conditions on supercooling. In the figure, (1) is a sake container with the lid opened, (2) is an unopened container, and (3) is a sake container refilled with hot sake at 65°C and sealed with tape. In addition, (0
) indicates measurements taken by inserting a thermometer into the container for comparison. As shown in this figure, hot sake refilling (
In case 3), it remained liquid up to around -18°C. From this, it is thought that the reduced pressure inside the container is one of the causes of supercooling. Therefore, it is considered that a large-capacity container is not suitable as a supercooled container because it needs to be poured all at once.

Furthermore, FIG. 4 shows an investigation of the influence of firing temperature using a 100 ml sample bottle. In this case, the amount of gas in the head space of the container is at room temperature;
16ml, 65℃; 13.5ml; 75℃; 10.5m
1, 85°C; 8 ml, and when refilling hot sake, the freezing start temperature was lowered by reducing the pressure, but there was no difference due to the pasteurization temperature. From this, it can be considered that although reduced pressure is a necessary condition for supercooling, it is not a sufficient condition.

FIG. 5 shows an investigation of the influence of the cooling rate. In the figure, (1) is -26℃, (2) is -2
Each item is cooled normally in a freezer at 0℃,
(3) shows a case in which a heat insulating material is used in a -20°C freezer. This figure shows that although the cooling rate does not have a large effect on the freezing start temperature itself, it is possible to maintain a supercooled state for a long time by lowering the freezer temperature and slowing down the cooling rate by using insulation material. .

Next, FIG. 6 shows the results of investigating the influence of the container.
Shown below. In Figure 6, (1) is a box-shaped container mainly made of paper, (2)
) is the cooling curve of the cup-shaped container 1, and (3) is the cooling curve of the cup-shaped container 2, respectively. Both containers showed supercooling of about -8°C. In the figure, (2-1) was conducted with the container placed upright, and (2-2) and (3) were conducted with the container placed upside down. Note that FIG. 7 shows the results of an experiment using the cup-shaped container described above and varying the degree of vacuum inside the container. In the figure, (1) is 124ml and the vacuum level is 11cm/Hg, (
2) is 160ml and 14cm/Hg, (3) is 180m
The case where 16 cm/Hg is shown in each case. Also, Figure 8
Figure 9 shows the effects of pressure on air-cut cans filled with sake. In Figure 8, (1) is normal pressure (76
cm/Hg), (2) is 70cm/Hg (0.92kg
/cm2), (3) is 56cm/Hg (0.74kg/
cm2), (4) is 28cm/Hg (0.37kg/c
m2) cases are shown respectively. In addition, Figures 8 and 9
In both cases, the temperature of the freezer was -30°C, and the experiment was conducted with the container placed on styrofoam.

By the way, in order to obtain a product that can be used as a "liquor that freezes when poured", it is necessary to store it in the freezer at a restaurant etc. the day before, and then put it in the freezer at any time, for example, within a few hours before or after 24 hours have elapsed. Even if you take it out, it needs to be in a frozen state when you pour it. In order to satisfy this condition, an important point is how long a stable supercooled state can be maintained in the freezer. As a result of the above considerations, the inventor has concluded that the intended purpose can be achieved by using an outer container (insulated container) that can absorb temperature fluctuations in the freezer and slowly cool the contents. It's arrived.

[0017]

[Operation] With the individual package filled with the liquid beverage stored in the storage section of the heat-insulating container, the heat-insulating container is cooled together in a freezer at a temperature lower than the freezing point of the liquid drink. In this case, the outer surface of the heat-insulating container is covered with a heat-insulating material, so that the individual packages inside are gradually cooled, and therefore, the liquid beverage maintains a supercooled state below the freezing point for a long time. Here, if the temperature during cooling is set to a temperature range not lower than 12° C. or more than the freezing point of the liquid beverage, the liquid beverage inside will be prevented from freezing even if it is cooled in a freezer for 24 hours, for example.

[0018]

[Embodiment] Hereinafter, an embodiment will be explained based on the drawings.

FIG. 10 shows a heat insulating container used in one embodiment of the present invention.

The heat-insulating container of this embodiment includes a container body 1 having an open top and a rectangular parallelepiped shape as a whole, and a separate lid 2 that covers the opening of the container body 1. The container body 1 and the lid 2 are made of polystyrene foam with a thickness of about 10 mm on the outside, and aluminum foil is covered on the inside. Also, inside the container body 1, an end wall 1a is provided.
Four metal partition plates 3 made of aluminum or the like are inserted at equal intervals in parallel with the container body 2, thereby defining the interior of the container body 2 into five storage sections. The height of the partition plate 3 is formed to be slightly lower than the height of the end wall 1a and the side wall 1b of the container body 2, and when the lid is closed, a partition plate 3 is provided integrally with the upper edge of these partition plates 3 on the inner surface side of the lid body 2. The lower surface of the square-shaped frame 2a is brought into contact with it.

[0021] When producing a supercooled liquid beverage using the above-described heat-insulating container, each storage section of the container body 1 is filled with, for example, 180 ml of sake and sealed in a rectangular parallelepiped-shaped individual package. After each body is stored one by one, the opening is covered with a lid body 2, and the body is placed in a freezer to be cooled. At this time, the temperature of the freezer is set so that the sake to be cooled is maintained at a temperature below its freezing point.

[0022] When the sake is cooled in this way, the individual packages inside the container are slowly cooled by the outer styrofoam,
In addition, since aluminum foil is provided on the inner surface of the heat-insulating container and a metal partition plate 3 is inserted, the wall surface temperature around each individual package is uniform, and heat transfer is even and uniform. is cooled to

[0023] Using the above-mentioned heat-insulating container, a total of five individual packages were stored, one in each storage compartment, and cooled in a freezer at a temperature range of approximately -14°C to -20°C. After 24 hours, they were taken out. It was confirmed that the sake in all the individual packages was not frozen, and that it froze immediately when poured into a glass. Figure 11 shows the data obtained in this experiment. In the figure, arrow A indicates the cooling curve of sake, and arrow B indicates the temperature inside the freezer. As shown in the figure, the cooling curve draws a gentle curve, indicating that the supercooled state continues for a long time.

[0024] Tables 1 to 3 show that 5 individual packages were prepared by filling 180 ml of sake (freezing point -6.9°C) into a container made of a laminated structure of PE/paper/PE/aluminum foil/PE.
These are the results of a test conducted by storing each sample in an insulated container and cooling it in a freezer, measuring the temperature change over time, and pouring it into a glass after 24 hours. The insulated containers used at this time were coated board, E-tier (cardboard),
There are four types: styrofoam (1mm thick with double sides), styrofoam (10mm thick),
In addition, the freezer strength is strong (approximately -17°C to -24°C), normal (approximately -14°C to -20°C), and weak (approximately -11°C to -17°C).
℃). For comparison, Table 4 shows the case where cooling was performed without using a heat insulating container.

[0025]

[Table 1]

[0026]

[Table 2]

[0027]

[Table 3]

[0028]

[Table 4]

[0029] As is clear from the above test results, when it is possible to use "liquor that freezes when poured" 24 hours after the start of cooling, Styrofoam with a thickness of 10 mm is the most suitable as an insulating container. At that time, the strength of the freezer is preferably set to normal (approximately -14°C to -20°C). It is appropriate that the temperature of sake in the supercooled state be no lower than 12° C. below its freezing point temperature.

[0030] Note that the container for holding sake is not limited to a container mainly made of paper, but may also be a glass container or a metal can.

Furthermore, although the above embodiment describes the case of cooling sake, the present invention can also be applied to wine and other liquid beverages.

[0032]

[Effects of the Invention] The present invention is configured as described above,
It is possible to maintain the supercooled state of liquid drinks such as sake for a long time and prevent them from freezing or solidifying during cooling, so there is no need to pay special attention to the cooling time or the timing of taking them out of the freezer. , you can get a frozen drink that freezes when poured.

[Brief explanation of drawings]

[Figure 1] Graph showing the general cooling curve of sake

[Figure 2]
Graph showing the influence of alcohol concentration and original extract concentration on the freezing point of sake

[Figure 3] Graph showing the influence of container conditions on supercooling of sake

[Figure 4] Graph showing the influence of pasteurization temperature on supercooling of sake

[Figure 5] Graph showing the influence of cooling rate on supercooling of sake

[Figure 6] Graph showing the influence of container type on supercooling of sake

[Figure 7] Graph showing the effect of the degree of vacuum inside the container on supercooling of sake

[Figure 8] Container pressure affecting supercooling of sake (depressurized state)
Graph showing the impact of

[Figure 9] Container internal pressure affecting supercooling of sake (pressurized state)
Graph showing the impact of

FIG. 10 is a perspective view of a heat insulating container according to an embodiment of the present invention.

[
Figure 11: Graph showing the cooling curve of sake when using the insulated container of the same example

[Explanation of symbols]

1 Container body 2 Lid body 3 Partition plate

Claims (3)

[Claims] 1. A supercooled liquid beverage, characterized in that the individually packaged liquid beverage is stored in an insulated container and cooled to a temperature below the freezing point of the liquid beverage. 2. A method for producing a supercooled liquid beverage, which comprises storing one or more individually packaged liquid beverages in an insulated container and cooling the liquid beverages to a temperature below the freezing point of the liquid beverage. 3. The temperature is 1° below the freezing point of the liquid beverage.
The method for producing a supercooled liquid beverage according to claim 2, wherein the temperature is not lower than 2°C.