JPH0556759A - Production of seasoned syrup - Google Patents

Abstract

PURPOSE:To obtain the subject syrup, excellent in retention of aroma of an alcohol and useful for confectionery, etc., by adding and mixing an alcoholic beverage with a liquid sugar, then heating the resultant mixture, evaporating and removing the alcohol. CONSTITUTION:The objective syrup is obtained by adding and mixing preferably 5-50% (vol./wt.) alcoholic beverage such as red wine or whiskey with a liquid sugar such as a sugar solution or an inverted sugar solution, then evaporating and removing the alcohol and regulating the alcohol concentration to preferably <=1%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a flavored syrup, and more particularly to a novel syrup containing the aroma of an alcoholic beverage.

[0002]

Liquid sugar (concentrated sugar solution, invert sugar solution, concentrated sugar solution to which glucose, isomerized sugar or oligosaccharide is added, etc.) is used for confectionery, bakery, canned fruit, beverage industry,
It is widely used as a raw material for food production in various fields such as in the brewing industry such as beer, and also as a sweetener such as ice coffee and ice tea, that is, table syrup (coffee syrup).
Is also used as.

Liquid sugar is usually colorless and transparent to pale yellow and odorless, but it is a fruit syrup in which flavors such as strawberry, lemon, melon and orange are added, and a bright red color with a pomegranate flavor used in cocktails. There are also various syrups such as Grenadine syrup, which are colored and flavored according to the application.

The inventors of the present invention have conducted various studies to measure the diversification of syrup. When an alcoholic beverage was added to and mixed with liquid sugar, the alcohol was evaporated by heating to remove the flavor of the alcoholic drink into liquid sugar. The present invention has been completed based on the finding that a new syrup that has been imparted and which has never been obtained can be obtained. The present invention will be specifically described below.

[0005]

According to the present invention, an alcoholic beverage is added to and mixed with liquid sugar. The liquid sugar is sugar solution, invert sugar solution, concentrated sugar solution, and glucose, isomerized sugar, oligosaccharide and further saccharin. Any of those added with a synthetic sweetener such as

Alcoholic drinks to be added are red wine, white wine, whiskey, brandy, sake, gin, vodka, etc. Among them, red wine, white wine, whiskey,
Brandy is preferred. The added amount of these alcoholic beverages is 5 to 50% (V / W) with respect to liquid sugar. The liquid sugar added to the alcoholic beverage is mixed well, and this is mixed with 50 to 90
Heat at 0.5 ° C. for 0.5 to 3 hours to obtain an alcohol concentration of 5% or less,
It is preferably 1% or less, and after cooling, it is filled in an appropriate container to obtain a product.

[0007] The heater may be a flexible tube or a tank with a jacket, and in order to maintain quality, it is preferable to fill the container aseptically. Since the sugar concentration decreases due to the addition of alcoholic beverages, powdered isomerized sugar, fructose and the like may be added as appropriate, and cyclodextrin can be added to improve the flavor retention.

The syrup thus obtained is an unprecedented syrup imparted with the flavor of an alcoholic beverage, and when used as a table syrup as a sweetener for coffee or tea, a unique flavor can be enjoyed.

[0009]

EXAMPLES Examples will be shown below. Example 1 To 900 g of liquid sugar (special syrup, Showa Sangyo Co., Ltd.), 100 ml of red wine was added and mixed, and the mixture was roasted at 80 ° C. for 1
After heating for a period of time, it was cooled and filled in a potion pack to obtain a product. The product had an alcohol concentration of 0.95% and had a red wine flavor and color.

Example 2 900 ml of corn syrup (manufactured by Nippon Shokuhin Kako Co., Ltd.) was mixed with 20 ml of Brandy, which was heated in a hot water bath at 90 ° C. for 1 hour, cooled, and filled in a container to obtain a product. It was The product had an alcohol concentration of 0.6% and had a brandy odor.

Example 3 Liquid sugar (Isomerized sugar-42, manufactured by Nippon Shokuhin Kako Co., Ltd.) 900
50 ml of white wine and 5 g of oligosaccharide are added to and mixed with
This was heated on a hot water bath at 80 ° C. for 0.5 hour, then cooled and filled in a potion pack to obtain a product. The product had an alcohol concentration of 0.55%, a golden color and a white wine flavor.

Example 4 650 g of powdered fructose was mixed and dissolved in 550 ml of red wine,
After heating this in hot water roasting at 70 ° C for 1 hour, liquid sugar 10
00 g was added and mixed and cooled to obtain a product. The product had an alcohol concentration of 0.9% and had the color and flavor of red wine.

Example 5 10 kg of oligosaccharides and 100 L of red wine were added to and mixed with 990 kg of corn syrup (manufactured by Nippon Shokuhin Kako Co., Ltd.), placed in a steam kettle (manufactured by Kajiwara Kogyo), and heat-treated at 85 ° C. for 1 hour. 5 ml of this was packed in a potion pack packing machine (CFF-360 type) manufactured by CKD. When this was used as a sweetener for eyestay and 100 people sampled it, it was determined that most of the panels were preferable to the control eyestay using normal corn syrup.

Claims (1)

[Claims] 1. A method for producing a flavored syrup, which comprises adding and mixing an alcoholic beverage to liquid sugar and then heating the mixture to evaporate and remove the alcohol.