JPH048252A - Sherbet containing liqueurs and its preparation - Google Patents
Sherbet containing liqueurs and its preparationInfo
- Publication number
- JPH048252A JPH048252A JP2110422A JP11042290A JPH048252A JP H048252 A JPH048252 A JP H048252A JP 2110422 A JP2110422 A JP 2110422A JP 11042290 A JP11042290 A JP 11042290A JP H048252 A JPH048252 A JP H048252A
- Authority
- JP
- Japan
- Prior art keywords
- sherbet
- stabilizer
- frozen
- product
- 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.)
- Granted
Links
- 235000020094 liqueur Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 150000008163 sugars Chemical class 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 9
- 229920000161 Locust bean gum Polymers 0.000 abstract description 7
- 235000010418 carrageenan Nutrition 0.000 abstract description 7
- 239000000679 carrageenan Substances 0.000 abstract description 7
- 229920001525 carrageenan Polymers 0.000 abstract description 7
- 229940113118 carrageenan Drugs 0.000 abstract description 7
- 235000010420 locust bean gum Nutrition 0.000 abstract description 7
- 239000000711 locust bean gum Substances 0.000 abstract description 7
- 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 abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 abstract description 5
- 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 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 230000008020 evaporation Effects 0.000 abstract description 3
- 238000001704 evaporation Methods 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- 239000003349 gelling agent Substances 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000013532 brandy Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000010257 thawing Methods 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
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000020374 simple syrup 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
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 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）
本発明は室温で長期間保存することが可能なリキュール
類を含んだシャーヘットとその製造方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a sherhet containing liqueurs that can be stored at room temperature for a long period of time, and a method for producing the same.
（従来の技術と発明が解決しようとする課題）シャーヘ
ットやアイスクリーム等の冷菓は、生産工場で凍結し、
冷凍状態を維持して顧客に届ける必要がある。そして−
旦解凍してしまうと商品価値が失われるので、凍結した
ままで保管や輸送を行うためコストが高く、また、冷凍
庫の開閉による温変変化は、製品の解凍、凍結が繰り返
されるため、品質に問題が生ずる。(Problems to be solved by conventional technology and the invention) Frozen desserts such as shahet and ice cream are frozen at the production factory.
It must be kept frozen before being delivered to the customer. And-
Once thawed, the product loses its value, so the cost of storing and transporting it while frozen is high.Also, the temperature changes caused by opening and closing the freezer can affect the quality of the product as it is repeatedly thawed and frozen. A problem arises.
従って、常温で保管し、常温で輸送でき、その上、省ス
ペースで店舗の在庫管理の容易な商品が理想であり、さ
らに解凍、凍結による品質の保証された冷菓が望まれて
きた。Therefore, it is ideal to have a product that can be stored at room temperature and transported at room temperature, takes up less space, and is easy to manage inventory in stores, and there has also been a desire for frozen desserts that can be thawed and frozen to ensure quality.
一方、食生活の高級化に伴い、フランス料理等でアルコ
ール類をデザートとして供する機会が多くなり・お酒を
シャーベットの形で出し、前の料理の味や風味を一旦消
して、次の料理を新たな状態で味合う工夫もされるよう
になってきた。On the other hand, as eating habits become more sophisticated, alcoholic beverages are increasingly served as desserts in French cuisine, etc. Alcohol is served in the form of sorbet, which temporarily erases the taste and flavor of the previous dish before serving the next dish. Efforts are now being made to make it taste better in new conditions.
本発明は、このような食生活の変化に答えることができ
、常温で保管、輸送が可能であり、解凍、凍結による品
質の変化のないリキュール類を含んだシャーベットとそ
の製造方法を提供することを目的とする。The present invention provides a sherbet containing liqueurs that can respond to such changes in eating habits, can be stored and transported at room temperature, and does not change in quality due to thawing or freezing, and a method for producing the same. With the goal.
（課題を解決するための手段）
本発明は、安定剤とＩ！ｌｌを水に混合し、加熱溶解し
て冷却した後、リキュール原料を混合し、レトルト殺菌
することを特徴とするリキュール類を含んだシャーベア
）の製造方法であり、また、この方法によって得られた
リキュール類を含んだシャーベットである。(Means for Solving the Problems) The present invention provides stabilizers and I! This is a method for producing a sherbear containing liqueurs, which is characterized in that the liqueur is mixed with water, dissolved by heating, cooled, and then mixed with liqueur raw materials and sterilized by retort. It is a sherbet containing liqueurs.
本発明の製造方法は、例えば、−次仕込みで安定剤と水
、必要に応じてグラニユー糖を混合し、安定剤の溶解温
度まで加熱し、二次仕込みでグラニユー糖、粉飴、異性
化糖等のＩ！類を混合し、三次仕込みで加水し、Ｉｉ類
の溶解温度、例えば８０℃まで加熱し、または−次仕込
みから三次仕込みまでを合わせたーの工程で混合、加熱
溶解しても良く、次の四次仕込みでアルコール蒸発を抑
える温度、例えば６０℃に冷却し、清酒、ブランデー、
原料用アルコール等のリキュール原料、必要に応して香
料を混合し、その後、容器に充填し、例えば９５℃、３
０分間レトルト殺菌することを特徴とする。In the production method of the present invention, for example, a stabilizer and water, and if necessary, granulated sugar are mixed in the second charge, heated to the melting temperature of the stabilizer, and in the second charge, granulated sugar, powdered candy, and high-fructose sugar are mixed. etc. I! It is also possible to mix the two, add water in the tertiary preparation, and heat up to the dissolution temperature of Group Ii, for example 80°C, or mix and heat dissolve in the process of combining the second to tertiary preparations. Cooled to a temperature that suppresses alcohol evaporation in the fourth stage, for example 60℃, and brewed sake, brandy,
Mix liqueur raw materials such as raw alcohol and fragrance if necessary, then fill in a container and heat at 95°C for 30 minutes.
It is characterized by retort sterilization for 0 minutes.
本発明で使用する安定剤としては、カラギーナン、ロー
カストビーンガム等のガム類を含むものが使用され、安
定剤の製品に対する含量は０．０５〜０．３５％が良好
な組織を与えるので好ましい。０．０５％未満では、充
分な安定化を行うことができず、また０、３５％を超え
るとゲル状の組織となり、シャーベット状の満足な組織
が得られない。安定剤として、例えば、カラギーナン３
０％、ローカストビーンガム２０％、結晶ブドウ糖３９
％を製品の０．３重量％添加すると良好な組織となる。The stabilizer used in the present invention includes gums such as carrageenan and locust bean gum, and the content of the stabilizer in the product is preferably 0.05 to 0.35% since it provides a good texture. If it is less than 0.05%, sufficient stabilization cannot be achieved, and if it exceeds 0.35%, it becomes a gel-like structure, making it impossible to obtain a satisfactory sherbet-like structure. As a stabilizer, for example, carrageenan 3
0%, locust bean gum 20%, crystal glucose 39
If 0.3% by weight of the product is added, a good structure will be obtained.
安定剤としては、前記ガムのほかに、カラギーナン、ロ
ーカストビーンガム、タマリンド種子粘出物、タラビー
ズ粘出物、ペクチン、ゼラチン、アルギン酸ナトリウム
等を使用できる。As the stabilizer, in addition to the above-mentioned gums, carrageenan, locust bean gum, tamarind seed extrudate, cod bead extrudate, pectin, gelatin, sodium alginate, etc. can be used.
本発明では、安定剤、糖類の他に、果汁類、クエン酸、
乳酸等の酸味料、香味料、ゲル化剤等を必要に応じて添
加することができる。In the present invention, in addition to stabilizers and sugars, fruit juices, citric acid,
Acidulants such as lactic acid, flavoring agents, gelling agents, etc. can be added as necessary.
リキュール原料としては、清酒、ブランデーの他に、ウ
ィスキー、ワイン、ビール等の飲料アルコール原料であ
れば種類を問わず使用できる。通常のリキュールはアル
コール分が４０％前後であるが、本品ではアルコール分
を低くすることができる。As the liqueur raw material, in addition to sake and brandy, any beverage alcohol raw material such as whiskey, wine, beer, etc. can be used regardless of the type. Normal liqueurs have an alcohol content of around 40%, but this product can have a lower alcohol content.
本発明は、安定剤と糖類を水に混合し、加熱溶解後、ア
ルコール蒸発を抑える温度まで冷却し、リキュール原料
を容器に充填後、レトルト殺菌の際に、ゲル状の安定剤
が劣化してゲル状でなくなることに特徴がある。In the present invention, stabilizers and sugars are mixed in water, heated and dissolved, cooled to a temperature that suppresses alcohol evaporation, and after filling liqueur raw materials into containers, the gel-like stabilizer deteriorates during retort sterilization. It is characterized by the fact that it is no longer gel-like.
本発明のリキュール類を含んだシャーベットは、食前に
冷凍してシャーベット状にした後に供する。The sherbet containing the liqueurs of the present invention is frozen and made into a sherbet before serving, and then served.
本製品は一２０℃前後の冷凍室においても硬くならず、
シャーベット状の良好な組織が得られる。また、−度解
凍したものでも、再冷凍により、シャーベット状に戻す
ことができる。This product does not harden even in the freezer at around -20℃.
A good sherbet-like structure is obtained. Moreover, even if it has been thawed to -degrees, it can be re-frozen to form a sherbet.
（発明の効果）
本発明によれば、レトルト製品のため、長期にわたり常
温で保管し、常温で輸送できる。また、冷凍庫等の特別
な設備を必要としないので、省スペースで店舗の在庫管
理が容易である。さらに解凍、凍結による品質、量の変
化がない。(Effects of the Invention) According to the present invention, since the product is a retort product, it can be stored at room temperature for a long period of time and transported at room temperature. In addition, since no special equipment such as a freezer is required, it saves space and facilitates inventory management in stores. Furthermore, there is no change in quality or quantity due to thawing or freezing.
（実施例）
以下、本発明を実施例に基づき本発明を具体的に説明す
る。(Examples) Hereinafter, the present invention will be specifically described based on Examples.
実施例１
一次仕込みでカラギーナン３０％、ローカストビーンガ
ム２０％、結晶ブドウ１１！３９％を含有する安定剤２
７０ｇ、水３０Ｉ！、グラニユー糖２７０ｇを混合し、
６０℃まで加熱し、二次仕込みでグラニューＷ８．７９
０ｇ、粉末水飴５，４３０ｇ、異性化糖９，０６０ｇ、
カラメル３０ｇを混合し、三次仕込みで水３２．９２
ｐを加水し、８０℃まで加熱し、四次仕込みで６０℃に
冷却し、ブランデーｖ、ｓ、ｏ、ｐ （４３％） ９，
５００ｇ、クエン酸ｓｏｇ、香料６０ｇを混合し、容器
に充填し、９５℃、３０分間レトルト殺菌した。Example 1 Stabilizer 2 containing 30% carrageenan, 20% locust bean gum, and 11!39% crystal grapes in the primary charge
70g, 30I of water! , mix 270g of granulated sugar,
Heating to 60℃ and secondary preparation makes granules W8.79
0g, powdered starch syrup 5,430g, isomerized sugar 9,060g,
Mix 30g of caramel and add 32.92g of water
Add water to p, heat to 80℃, cool to 60℃ in the fourth charge, brandy v, s, o, p (43%) 9.
500 g, sog citric acid, and 60 g of fragrance were mixed, filled into a container, and retort sterilized at 95° C. for 30 minutes.
実施例２
一次仕込みで、ローカストビーンガム２９．８％、カラ
ギーナン２７．２％、結晶ブドウ糖２９％を含有する安
定剤１３０ｇ、水３０１、グラニュー［１３０ｇを混合
し、５５℃まで加熱し、二次仕込みでグラニユー糖１０
、１２０ ｇ、粉末水飴３，４２０ｇ、異性化１！９，
３９０ｇを混合し、三次仕込みで水３２．８３１を加水
し８０℃まで加熱し、四次仕込みで６０℃に冷却し、清
酒（１５，５％） １４．２００ｇ、原料用アルコール
（９５，５％） Ｉ 、 ７００ｇ、香料８０ｇを混合
し、容器に充填し、９５℃、３０分間レトルト殺菌した
。Example 2 In the primary preparation, 130 g of a stabilizer containing 29.8% of locust bean gum, 27.2% of carrageenan, and 29% of crystalline glucose, 301 g of water, and 130 g of granules were mixed and heated to 55°C. Granulated sugar 10 for preparation
, 120 g, powdered starch syrup 3,420 g, isomerization 1!9,
Mix 390 g, add 32.831 g of water in the tertiary charge, heat to 80°C, cool to 60°C in the fourth charge, add 14.200 g of sake (15.5%), and alcohol for raw material (95.5%). ) I, 700 g and 80 g of fragrance were mixed, filled into a container, and retort sterilized at 95° C. for 30 minutes.
実施例３
カラギーナン３０％、ローカストビーンガム２０％、結
晶ブドウ糖３９％を含有する安定剤２７０ｇ、グラニュ
ー９９．０６０ｇ、粉末水飴５．４３０ｇ、異性化糖９
，０６０ｇ、カラメル３０ｇ、グレープ果汁３，６２０
ｇ、水６２．９２１を混合し、８０℃まで加熱した後、
６０℃に冷却し、ブランデー（４３％） ９，５００ｇ
、クエン酸５０ｇ、香料６０ｇを混合し、容器に充填し
、９５℃、３０分間レトルト殺菌した。Example 3 270 g of stabilizer containing 30% carrageenan, 20% locust bean gum, 39% crystalline glucose, 99.060 g of granules, 5.430 g of powdered starch syrup, 9 isomerized sugar syrup
,060g, caramel 30g, grape juice 3,620
After mixing 62.921 g of water and heating to 80°C,
Cool to 60℃, brandy (43%) 9,500g
, 50 g of citric acid, and 60 g of fragrance were mixed, filled into a container, and retort sterilized at 95° C. for 30 minutes.
比較例ル
レトルト殺菌を行わない以外は実施例１と同様にブラン
デーをベースとした製品を製造し、容器に充填後、冷凍
した。製品は、ゲル化してしまいシャーベント状のもの
は得られなかった。Comparative Example A brandy-based product was produced in the same manner as in Example 1, except that retort sterilization was not performed, and the product was filled into containers and frozen. The product turned into a gel and no shearbento-like product was obtained.
比較例２
レトルト殺菌を行わない以外は実施例２と同様に清酒を
ベースとした製品を製造し、容器に充填後、冷凍した。Comparative Example 2 A sake-based product was produced in the same manner as in Example 2 except that retort sterilization was not performed, and the product was filled into containers and then frozen.
製品はゲル化してしまい、シャーベット状のものは得ら
れなかった。The product turned into a gel, and no sherbet-like product was obtained.
比較例３
レトルト殺菌を行わない以外は実施例３と同様にブラン
デーをベースとした製品を製造し、容器に充填後、冷凍
した。製品はゲル化してしまい、シャーヘット状のもの
は得られなかった。Comparative Example 3 A brandy-based product was produced in the same manner as in Example 3 except that retort sterilization was not performed, and the product was filled into containers and then frozen. The product turned into a gel, and no sherhet-like product was obtained.
比較例４
安定剤として、４００ｇ （全体の０．４０重量％）を
使用した以外は、実施例２と同様番こ清酒をベースとし
た製品を製造し、容器に充填後、レトルト殺菌をして冷
凍した。ゲル状の組織となり、シャーベット状の満足な
Ｍｌ織は得られなかった。実施例１および３と同様にブ
ランデーをベースとした製品を製造した場合についても
、同様の結果が得られた。Comparative Example 4 A Banko sake-based product was manufactured in the same manner as in Example 2, except that 400 g (0.40% by weight of the total) was used as a stabilizer, and after filling into containers, the product was retort sterilized. Frozen. A gel-like texture was formed, and a satisfactory sherbet-like Ml texture could not be obtained. Similar results were obtained when brandy-based products were produced as in Examples 1 and 3.
比較例５
安定剤として、３０ｇ（全体の０．０３重量％）を使用
した以外は、実施例２と同様に清酒をベースとした製品
を製造し、容器に充填後、レトルト殺菌をして冷凍した
。ゲル状の組織となり、シャーヘット状の満足な組織は
得られなかった。実施例１および３と同様にブランデー
をベースとした製品を製造した場合についても、同様の
結果か得られた。Comparative Example 5 A sake-based product was produced in the same manner as in Example 2, except that 30 g (0.03% by weight of the total) was used as a stabilizer, and after filling into containers, it was retort sterilized and frozen. did. A gel-like structure was formed, and a satisfactory shear-het-like structure could not be obtained. Similar results were obtained when brandy-based products were produced as in Examples 1 and 3.
比較例６
安定剤として、カルボキシメチルセルロースを１３０ｇ
（全体の０．１３重量％）使用した以外は、実施例２
と同様に清酒をベースとした製品を製造し、容器に充填
後、レトルト殺菌をして冷凍した。結晶が細かく、シャ
ーヘット特有のザラザラした食感が得られず、アイスク
リームのような柔らかい組織になった。Comparative Example 6 130g of carboxymethyl cellulose as a stabilizer
Example 2 except that (0.13% by weight of the total) was used.
A sake-based product was manufactured in the same manner as above, filled into containers, retort sterilized, and frozen. The crystals were fine, and the grainy texture characteristic of Shahet could not be obtained, resulting in a soft texture similar to ice cream.
常温流通すると安定剤が分離し、冷凍すると水部分がザ
ラザラして、安定剤部分がねばねばし組織がバラバラに
なり、シャーベットの組織は得られなかった。長期間保
存した場合、安定剤の効力がなくなり劣化し、冷凍する
と組織があらくなった。When distributed at room temperature, the stabilizer separated, and when frozen, the water portion became rough, the stabilizer portion became sticky, and the structure fell apart, making it impossible to obtain a sherbet structure. When stored for a long time, the stabilizer lost its effectiveness and deteriorated, and when frozen, the tissue became rough.
Claims (2)
た後、リキュール原料を混合し、レトルト殺菌すること
を特徴とするリキュール類を含んだシャーベットの製造
方法。(1) A method for producing a sherbet containing liqueurs, which comprises mixing stabilizers and sugars in water, heating and dissolving the mixture, cooling it, then mixing liqueur raw materials and retort sterilization.
用する請求項１記載の製造方法。（３）請求項１または
２記載の製造方法により得られたリキュール類を含んだ
シャーベット。(2) The manufacturing method according to claim 1, wherein the stabilizer is used in an amount of 0.05 to 0.35% based on the total amount. (3) A sherbet containing a liqueur obtained by the production method according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11042290A JPH0740884B2 (en) | 1990-04-27 | 1990-04-27 | Sorbet containing liqueurs and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11042290A JPH0740884B2 (en) | 1990-04-27 | 1990-04-27 | Sorbet containing liqueurs and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH048252A true JPH048252A (en) | 1992-01-13 |
| JPH0740884B2 JPH0740884B2 (en) | 1995-05-10 |
Family
ID=14535361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11042290A Expired - Lifetime JPH0740884B2 (en) | 1990-04-27 | 1990-04-27 | Sorbet containing liqueurs and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0740884B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998016120A1 (en) * | 1996-10-16 | 1998-04-23 | Nikken Chemicals Co., Ltd. | Sherbets and processes for the production thereof |
| WO2000042862A1 (en) * | 1999-01-25 | 2000-07-27 | The Ice Cream Bar, Inc. | Stabilization process for combining ethyl alcohol and ice cream |
| KR20040031550A (en) * | 2002-10-07 | 2004-04-13 | 김윤동 | snow biscuits and it's preparing method |
| JP2015159790A (en) * | 2014-02-28 | 2015-09-07 | キリン株式会社 | Sherbet beverage |
| JP2016202045A (en) * | 2015-04-20 | 2016-12-08 | キリン株式会社 | Ordinary temperature distribution-type sherbet-like beverage having crunchy texture |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6114782A (en) * | 1984-06-29 | 1986-01-22 | Matsushita Electric Ind Co Ltd | Gas laser generator |
| JPS6449460A (en) * | 1987-07-24 | 1989-02-23 | Advanced Micro Devices Inc | Method of generating periodical waveform |
-
1990
- 1990-04-27 JP JP11042290A patent/JPH0740884B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6114782A (en) * | 1984-06-29 | 1986-01-22 | Matsushita Electric Ind Co Ltd | Gas laser generator |
| JPS6449460A (en) * | 1987-07-24 | 1989-02-23 | Advanced Micro Devices Inc | Method of generating periodical waveform |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998016120A1 (en) * | 1996-10-16 | 1998-04-23 | Nikken Chemicals Co., Ltd. | Sherbets and processes for the production thereof |
| WO2000042862A1 (en) * | 1999-01-25 | 2000-07-27 | The Ice Cream Bar, Inc. | Stabilization process for combining ethyl alcohol and ice cream |
| KR20040031550A (en) * | 2002-10-07 | 2004-04-13 | 김윤동 | snow biscuits and it's preparing method |
| JP2015159790A (en) * | 2014-02-28 | 2015-09-07 | キリン株式会社 | Sherbet beverage |
| JP2016202045A (en) * | 2015-04-20 | 2016-12-08 | キリン株式会社 | Ordinary temperature distribution-type sherbet-like beverage having crunchy texture |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0740884B2 (en) | 1995-05-10 |
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