JPH08173135A - Alcoholic beverage - Google Patents
Alcoholic beverageInfo
- Publication number
- JPH08173135A JPH08173135A JP6324187A JP32418794A JPH08173135A JP H08173135 A JPH08173135 A JP H08173135A JP 6324187 A JP6324187 A JP 6324187A JP 32418794 A JP32418794 A JP 32418794A JP H08173135 A JPH08173135 A JP H08173135A
- Authority
- JP
- Japan
- Prior art keywords
- fine cellulose
- cellulose
- water
- particle size
- alcoholic beverage
- 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.)
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- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、アルコール性飲料に関
する。即ち、特定の粒径を持つ微細セルロースを含有す
ることによって、分散、懸濁、乳化安定性に優れた、ク
ラウディー感のあるアルコール性飲料に関する。FIELD OF THE INVENTION The present invention relates to alcoholic beverages. That is, the present invention relates to an alcoholic beverage having a cloudy feeling, which is excellent in dispersion, suspension and emulsion stability by containing fine cellulose having a specific particle size.
【０００２】[0002]
【従来の技術】アルコール性飲料の安定性を高めること
を目的として、特開昭５７−６５１７６号公報では乳化
剤の配合が検討されている。しかし、乳化剤を多量に配
合すると風味の点で問題があった。また、特公平４ー６
１６３２号公報ではアルコール飲料を凍らせた時に微細
な氷結晶を分散させて食感を改良するために、天然高分
子系の安定剤、あるいはＣＭＣ、メチルセルロース、結
晶セルロース等の天然高分子誘導体の安定剤が検討され
ている。しかし、水溶性高分子系の安定剤を多量に配合
する場合、粘度が上るため、喉越しが悪くなる問題があ
った。また、結晶セルロースは水不溶性の高分子である
ため、増粘の問題はないが、従来使用されていた結晶セ
ルロースは粒子が大きいため、ザラツキ感が生じたり、
安定性の点で十分ではなかった。2. Description of the Related Art For the purpose of enhancing the stability of alcoholic beverages, JP-A-57-65176 examines the blending of emulsifiers. However, when a large amount of an emulsifier was added, there was a problem in terms of flavor. In addition, Tokuhei 4-6
In 1632, in order to improve the texture by dispersing fine ice crystals when an alcoholic beverage is frozen, a stabilizer of a natural polymer or a stable derivative of a natural polymer such as CMC, methyl cellulose or crystalline cellulose is stabilized. Agents are under consideration. However, when a large amount of a water-soluble polymer-based stabilizer is added, there is a problem in that it becomes difficult to pass through the throat because the viscosity increases. Also, since crystalline cellulose is a water-insoluble polymer, there is no problem of thickening, but since the crystalline cellulose that has been conventionally used has large particles, a rough feeling may occur,
It was not stable enough.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、分散、懸
濁、乳化安定性に優れ、クラウディー感があって、食し
た際にザラツキの無いアルコール性飲料を提供すること
を目的とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide an alcoholic beverage which is excellent in dispersion, suspension and emulsion stability, has a cloudy feeling, and is free from roughness when eaten.
【０００４】[0004]
【課題を解決するための手段】即ち、本発明は、平均粒
径が８μｍ以下であって、１０μｍ以上の粒子の割合が
４０％以下である微細セルロースを含有することを特徴
とするアルコール性飲料である。本発明のアルコール性
飲料は、分散、懸濁安定性が向上し、かつ水に不溶性の
微細セルロースが飲料中で均一に分散するために、クラ
ウディー性にも優れ、ザラツキを感じない。[Means for Solving the Problems] That is, the present invention comprises an alcoholic beverage containing fine cellulose having an average particle size of 8 μm or less and a ratio of particles of 10 μm or more of 40% or less. Is. The alcoholic beverage of the present invention has improved dispersion and suspension stability, and since water-insoluble fine cellulose is uniformly dispersed in the beverage, it is also excellent in cloudiness and does not feel rough.
【０００５】以下、具体的に本発明について説明する。
本発明で言うアルコール性飲料としては、ウオッカ、ジ
ン、ラム、リキュール、テキーラ、ウィスキー、ブラン
デー、焼酎、ワイン、ビール、日本酒、エタノール等の
飲用アルコール類を配合した各種カクテル類、あるいは
果汁を醸造して得た果実酒、あるいは酒粕を残したにご
り酒等である。アルコール性飲料のアルコール濃度とし
ては通常飲用される範囲であり、具体的には０．５〜３
０重量％程度である。微細セルロース及び飲用アルコー
ル類以外には、食塩、糖類、調味料、香辛料、酸味料、
着色料、蛋白質、油脂、増粘剤、乳化剤、保存料、果
汁、卵、乳成分、乳酸菌飲料等を適宜配合して成るもの
であって、常法に従って配合成分を撹拌して溶解あるい
は分散することによって得られる。微細セルロース複合
体として配合する場合は、複合体が微細セルロースに分
散する必要があるため、飲用アルコール類を配合する前
に複合体を予め水性液中で分散させておくほうが好まし
い。The present invention will be specifically described below.
As the alcoholic drink referred to in the present invention, vodka, gin, rum, liqueur, tequila, whiskey, brandy, shochu, wine, beer, sake, various cocktails mixed with drinking alcohol such as ethanol, or brewed fruit juice The fruit liquor obtained from the above, or nigiri liquor left behind sake lees. The alcohol concentration of alcoholic beverages is in the range that is normally consumed, specifically, 0.5 to 3
It is about 0% by weight. Other than fine cellulose and drinking alcohols, salt, sugar, seasonings, spices, acidulants,
A colorant, a protein, a fat and oil, a thickener, an emulsifier, a preservative, a fruit juice, an egg, a milk component, a lactic acid bacterium beverage and the like are appropriately blended, and the blended components are dissolved or dispersed by stirring according to a conventional method. Obtained by When blended as a fine cellulose complex, it is necessary to disperse the complex in an aqueous liquid in advance before blending drinking alcohols, because the complex needs to be dispersed in the fine cellulose.
【０００６】微細セルロースは、アルコール性飲料中に
含有する水不溶性物質、例えば果実繊維、炭酸カルシウ
ム等の分散、懸濁安定性を高める。また、微細セルロー
ス自身が水、アルコールに不溶で、液中に均一な分散状
態で存在し、クラウディー剤として機能する。従来のセ
ルロースと比べて粒子径が小さいため、安定剤としての
効果が高く、食した際にザラツキを感じないという効果
もある。Fine cellulose enhances the dispersion and suspension stability of water-insoluble substances contained in alcoholic beverages, such as fruit fiber and calcium carbonate. The fine cellulose itself is insoluble in water and alcohol, exists in the liquid in a uniform dispersed state, and functions as a cloudy agent. Since the particle size is smaller than that of conventional cellulose, it has a high effect as a stabilizer and also has an effect of not feeling roughness when eaten.
【０００７】本発明に使用する微細セルロースは、セル
ロース系素材を解重合処理し、次いでビーズミル等のミ
ル類、高圧ホモジナイザー等の乳化機等により機械的な
シアーをかけ湿式磨砕することにより、微細セルロース
の水懸濁液の状態で得られる。水懸濁液状の微細セルロ
ースの場合、コロイド性セルロースを計測する実用特性
であるコロイド分画が５０％以上であることが好まし
い。その製造例として特願平５ー２４４９６７号公報、
特願平５ー２４４６９８号、特公平６ー１１７９３号公
報等がある。また、磨砕して得た微細セルロースの水懸
濁液と水溶性ガム類及びまたは親水性物質を、混合分散
し均質な分散液となし、これを乾燥した水分散性の微細
セルロース複合体であっても良い。この微細セルロース
複合体は、水溶液中で撹拌することにより再び微細セル
ロースに分散し、安定剤、クラウディー剤として機能す
る。微細セルロース複合体のコロイド分画は、微細セル
ロースと水溶性ガム類等との複合化により向上し、６５
％以上であることが好ましい。その製造法の例として
は、特願平４−２５９３９６号、特願平５ー３１８３２
２号、特願平６ー２９２５８４号等がある。セルロース
は粒子表面が水酸基から成るため、特に磨砕により粒子
径が小さくなったものほど効果が高くなる。微細セルロ
ース複合体あるいは微細セルロースの水分散液を固形分
濃度１％で、エースホモジナイザー（日本精機製作所
製、ＡＭ−７）を用いて、水中で１５０００ｒｐｍで５
分間撹拌した後に、レーザー回折式の粒度分布測定装置
（堀場製作所製、ＬＡ−５００）で測定したときの、微
細セルロース粒子の平均粒径は８μｍ以下であって、粒
度分布における１０μｍ以上の粒子の留分は４０％以下
であり、好ましくは、平均粒径は６μｍ以下であって、
１０μｍ以上の粒子の割合が２０％以下であり、更に
は、平均粒径は４μｍ以下であって、１０μｍ以上の粒
子の割合が１０％以下であることが好ましい。The fine cellulose used in the present invention is obtained by depolymerizing a cellulosic material and then subjecting it to mechanical grinding with a mill such as a bead mill or an emulsifier such as a high-pressure homogenizer to wet-grind it. Obtained in the form of an aqueous suspension of cellulose. In the case of fine cellulose in the form of water suspension, the colloid fraction, which is a practical characteristic for measuring colloidal cellulose, is preferably 50% or more. As a production example thereof, Japanese Patent Application No. 5-2444967,
There are Japanese Patent Application No. 5-244698 and Japanese Patent Publication No. 6-11793. Further, an aqueous suspension of fine cellulose obtained by grinding and a water-soluble gum and / or a hydrophilic substance are mixed and dispersed to form a homogeneous dispersion liquid, which is dried with a water-dispersible fine cellulose composite. It may be. This fine cellulose composite is dispersed in fine cellulose again by stirring in an aqueous solution, and functions as a stabilizer and a cloudy agent. The colloidal fraction of the fine cellulose complex is improved by combining fine cellulose with water-soluble gums, etc.
% Or more is preferable. Examples of the manufacturing method include Japanese Patent Application Nos. 4-259396 and 5-31832.
No. 2 and Japanese Patent Application No. 6-292584. Since the surface of cellulose particles is composed of hydroxyl groups, the effect becomes higher as the particle size becomes smaller by grinding. A fine cellulose composite or an aqueous dispersion of fine cellulose at a solid content concentration of 1% was used in an ace homogenizer (manufactured by Nippon Seiki Seisakusho Ltd., AM-7) at 15,000 rpm in water at 55000 rpm.
After stirring for a minute, the average particle size of the fine cellulose particles when measured with a laser diffraction particle size distribution analyzer (LA-500 manufactured by Horiba, Ltd.) is 8 μm or less, and the average particle size of the particles having a particle size distribution of 10 μm or more is 10 μm or more. The fraction is 40% or less, preferably the average particle size is 6 μm or less,
It is preferable that the proportion of particles having a diameter of 10 μm or more is 20% or less, the average grain diameter is 4 μm or less, and the proportion of particles having a diameter of 10 μm or more is 10% or less.
【０００８】アルコール性飲料における微細セルロース
の配合量は０．０１〜５．０重量％が好ましい。０．０
１重量％未満では安定剤、クラウディー剤としての効果
が不十分である。また５．０重量％を超えると、増粘の
ために飲料としての喉越しが悪くなる。特に好ましくは
０．１〜２．０重量％である。さらに好ましくは０．２
〜１．５重量％である。The blending amount of fine cellulose in the alcoholic beverage is preferably 0.01 to 5.0% by weight. 0.0
If it is less than 1% by weight, the effect as a stabilizer or a cloudy agent is insufficient. On the other hand, if it exceeds 5.0% by weight, the throat as a beverage becomes worse due to the increased viscosity. It is particularly preferably 0.1 to 2.0% by weight. More preferably 0.2
~ 1.5% by weight.
【０００９】[0009]
【実施例】測定は以下のとおり行った。なお、配合量は
重量部である。 ＜平均粒径、１０μｍ以上の粒子の割合＞ （１）サンプルを固形分で３．０ｇを、蒸留水を入れた
エースホモジナイザー（日本精機製ＡＭ−Ｔ）に入れ全
量を３００ｇとする。 （２）１５０００ｒｐｍで５分間分散する。 （３）堀場レーザー回折式粒度分布測定装置（ＬＡ−５
００）を用いて粒度分布を測定する。平均粒径は積算体
積５０％の粒径であり、１０μｍ以上の粒子の割合は体
積分布における割合（％）で表す。[Example] The measurement was performed as follows. The blending amount is parts by weight. <Ratio of particles having an average particle size of 10 μm or more> (1) 3.0 g of the solid content of a sample is put into an ace homogenizer (AM-T manufactured by Nippon Seiki Co., Ltd.) containing distilled water so that the total amount is 300 g. (2) Disperse at 15000 rpm for 5 minutes. (3) Horiba Laser Diffraction Particle Size Analyzer (LA-5
00) is used to measure the particle size distribution. The average particle size is a particle size having an integrated volume of 50%, and the ratio of particles having a particle size of 10 μm or more is represented by a ratio (%) in the volume distribution.
【００１０】＜コロイド分画＞ （１）サンプルを固形分で０．７５ｇを、蒸留水を入れ
たエースホモジナイザー（日本精機製ＡＭ−Ｔ）に入れ
全量を３００ｇとする。 （２）１５０００ｒｐｍで２分間分散する。 （３）分散液１０ｍｌを正確に秤量瓶にとり重量を精秤
する。 （４）残りの分散液を遠沈管に移し２０００ｒｐｍで１
５分間遠心分離する（国産遠心器製Ｈ−３００型）。そ
の上澄み液１０ｍｌを正確に秤量瓶にとり重量を精秤す
る。 （５）（３）、（４）の秤量瓶を１０５℃の乾燥器で１
０時間蒸発乾固する。 （６）（３）の固形分重量Ａｇを精秤する。 （７）（４）の固形分重量Ｂｇを精秤する。 （８）微細セルロース以外の成分（水溶性ガム、親水性
物質の合計）の補正を行う。<Colloidal Fractionation> (1) 0.75 g of the solid content of the sample is put in an ace homogenizer (AM-T manufactured by Nippon Seiki Co., Ltd.) containing distilled water so that the total amount is 300 g. (2) Disperse at 15000 rpm for 2 minutes. (3) Accurately weigh 10 ml of the dispersion liquid in a weighing bottle. (4) Transfer the remaining dispersion to a centrifuge tube and add 1 at 2000 rpm.
Centrifuge for 5 minutes (domestic centrifuge H-300 type). Accurately weigh 10 ml of the supernatant in a weighing bottle. (5) Place the weighing bottles of (3) and (4) in a dryer at 105 ° C.
Evaporate to dryness for 0 hours. (6) The solid content Ag of (3) is precisely weighed. (7) The solid content weight Bg of (4) is precisely weighed. (8) Correct components other than fine cellulose (total of water-soluble gum and hydrophilic substance).
【００１１】微細セルロース以外の成分量をＳ％とする
と、コロイド分画（％）＝（Ｂ−ＡＳ／１００）×１０
０／Ａ（１−Ｓ／１００）When the amount of components other than fine cellulose is S%, colloid fraction (%) = (B-AS / 100) × 10
0 / A (1-S / 100)
【００１２】[0012]
【実施例１】市販ＤＰパルプを細断後、１０％塩酸中で
１０５℃２０分間加水分解して得られた酸不溶性残渣を
ろ過、洗浄した後、固形分１０％のセルロース分散液を
調製した。この加水分解セルロースの平均粒径は１７μ
ｍであった。このセルロース分散液を媒体撹拌湿式粉砕
装置（コトブキ技研工業株式会社製アペックスミル、Ａ
Ｍ−１型）で、媒体として直径１ｍｍφのジルコニアビ
ーズを用いて、撹拌翼回転数１８００ｒｐｍ、セルロー
ス分散液の供給量０．４ｌ／ｍｉｎの条件で２回通過で
粉砕処理を行い、微細セルロースＡのペースト状物を得
た。この微細セルロースのコロイド分画は７３％、平均
粒径は３．１μｍ、１０μｍ以上の粒子の割合は２．３
％であった。Example 1 A commercially available DP pulp was shredded and hydrolyzed in 10% hydrochloric acid at 105 ° C. for 20 minutes to obtain an acid-insoluble residue, which was filtered and washed to prepare a cellulose dispersion having a solid content of 10%. . The average particle size of this hydrolyzed cellulose is 17μ
It was m. This cellulose dispersion liquid was subjected to a medium agitation wet pulverizer (Apex Mill A manufactured by Kotobuki Giken Kogyo Co., Ltd., A
(M-1 type), using zirconia beads having a diameter of 1 mmφ as a medium, a pulverization process was performed by two passes under the conditions of a stirring blade rotation speed of 1800 rpm and a cellulose dispersion supply rate of 0.4 l / min. A paste-like product was obtained. The colloidal fraction of this fine cellulose was 73%, the average particle size was 3.1 μm, and the ratio of particles having a size of 10 μm or more was 2.3.
%Met.
【００１３】表１に示す配合で、アルコール性飲料を作
成した。まず、微細セルロースＡのペースト状物を水に
分散させた。次に蔗糖、クエン酸、トマトジュースの順
で配合し撹拌した。なお、撹拌は全てＴＫホモミキサー
を使用して行った。８５℃で２分間殺菌を行って冷却し
た後、ウオッカを混合した。アルコール性飲料は、トマ
トせんい等の分離沈降が見られず安定であった。また、
ザラツキも感じられなかった。Alcoholic drinks were prepared according to the formulations shown in Table 1. First, a paste of fine cellulose A was dispersed in water. Next, sucrose, citric acid and tomato juice were mixed in this order and stirred. All stirring was performed using a TK homomixer. After sterilizing at 85 ° C. for 2 minutes and cooling, vodka was mixed. The alcoholic beverage was stable without separation and sedimentation of tomato fibers and the like. Also,
I could not feel any roughness.
【００１４】[0014]
【実施例２】実施例１の微細セルロースＡと、キサンタ
ンガム（三栄化学工業（株）製 ビストップ）、マルト
デキストリン（松谷化学工業（株）製 フードテック
ス）を配合組成がそれぞれ固形分比で６０／５／３５と
なるように混合し、総固形分濃度が１０％のペースト状
分散液を調整した。この分散液をドラムドライヤー（楠
木機械製作所製ＫＤＤ−１型）で、水蒸気圧力２．０Ｋ
ｇ／ｃｍ2 、回転数１．０ｒｐｍで乾燥し、スクレーパ
ーで掻き取って取り出した。続いて、カッティングタイ
プの粉砕機であるフラッシュミル（不二パウダル製）で
粗砕して１０００μｍ以下とし、薄片状の水分散性微細
セルロース複合体Ｂを得た。水分散性微細セルロース複
合体Ｂのコロイド分画は９７％、平均粒径が３．２μ
ｍ、１０μｍ以上の粒子の割合は２．８％であった。[Example 2] The fine cellulose A of Example 1, xanthan gum (Bistop manufactured by Sanei Chemical Industry Co., Ltd.), and maltodextrin (Foodtex manufactured by Matsutani Chemical Industry Co., Ltd.) were mixed at a solid content ratio of 60. The mixture was mixed at / 5/35 to prepare a paste-like dispersion liquid having a total solid content concentration of 10%. Using a drum dryer (KDD-1 type manufactured by Kusunoki Machinery Co., Ltd.), this dispersion liquid has a steam pressure of 2.0K.
It was dried at g / cm 2 and a rotation speed of 1.0 rpm, and scraped off with a scraper and taken out. Then, it was coarsely pulverized with a flash mill (manufactured by Fuji Paudal), which is a cutting type pulverizer, to 1000 μm or less to obtain flaky water-dispersible fine cellulose composite B. The colloidal fraction of the water-dispersible fine cellulose complex B is 97% and the average particle size is 3.2μ.
The ratio of particles having a particle size of 10 μm or more was 2.8%.
【００１５】表２に示す配合で、アルコール性飲料を作
成した。まず、微細セルロース複合体Ｂを水に分散させ
た。次に蔗糖を配合し撹拌した。なお、撹拌は全てＴＫ
ホモミキサーを使用して行った。８５℃で２分間殺菌を
行って冷却した後、ジン、オレンジキュラソーを混合し
た。アルコール性飲料は、微細セルロースが均一に分散
し、果汁そのものを配合したようなクラウディー感が見
られた。また、ザラツキも感じられなかった。Alcoholic drinks were prepared with the formulations shown in Table 2. First, the fine cellulose composite B was dispersed in water. Next, sucrose was blended and stirred. In addition, all stirring is TK
This was done using a homomixer. After sterilizing at 85 ° C. for 2 minutes and cooling, gin and orange curacao were mixed. In the alcoholic beverage, fine cellulose was uniformly dispersed, and a cloudy feeling as if the fruit juice itself was blended was observed. Also, I could not feel any roughness.
【００１６】[0016]
【実施例３】市販ＤＰパルプを細断後、１０％塩酸中で
１０５℃で２０分間加水分解して得られた酸不溶性残渣
をろ過、洗浄した後、固形分１３％のセルロース分散液
を調製した。このセルロース分散液を高圧破砕装置（ナ
ノマイザー株式会社製ナノマイザーＬＡ−３１型）で、
１３００Ｋｇ／ｃｍ2 、３回通過で破砕処理を行い、微
細セルロースＣのペースト状物を得た。この微細セルロ
ースのコロイド分画は８２％、平均粒径は５．６μｍ、
１０μｍ以上の粒子の割合は１５．５％であった。Example 3 Commercially available DP pulp was shredded, hydrolyzed in 10% hydrochloric acid at 105 ° C. for 20 minutes to obtain an acid-insoluble residue, which was filtered and washed to prepare a cellulose dispersion having a solid content of 13%. did. This cellulose dispersion liquid was crushed with a high pressure crushing device (Nanomizer LA-31 manufactured by Nanomizer Co., Ltd.).
Crushing treatment was performed at 1300 Kg / cm 2 with three passes to obtain a paste of fine cellulose C. The colloidal fraction of this fine cellulose is 82%, the average particle size is 5.6 μm,
The ratio of particles having a diameter of 10 μm or more was 15.5%.
【００１７】表３に示す配合で、アルコール性飲料を作
成した。まず、微細セルロースＣのペースト状物を水に
分散させた。次に濃縮牛乳、フラクトースシロップの順
で配合し撹拌した。なお、撹拌は全てＴＫホモミキサー
を使用して行った。８５℃で２分間殺菌を行って冷却し
た後、ラムを混合した。アルコール性飲料は、乳脂肪の
分離が見られず、安定であった。また、ザラツキも感じ
られなかった。Alcoholic drinks were prepared with the formulations shown in Table 3. First, a paste of fine cellulose C was dispersed in water. Next, concentrated milk and fructose syrup were mixed in this order and stirred. All stirring was performed using a TK homomixer. After sterilizing at 85 ° C for 2 minutes and cooling, the ram was mixed. The alcoholic beverage was stable without separation of milk fat. Also, I could not feel any roughness.
【００１８】[0018]
【実施例４】実施例３の微細セルロースＣと、ＣＭＣ−
Ｎａ（カルボキシメチルセルロースナトリウム、第一工
業製薬製）を配合組成がそれぞれ固形分比で９０／１０
となるように混合し、総固形分濃度が５％のペースト状
分散液を調整した。この分散液を撹拌しながら排出温度
８０℃で噴霧乾燥を行い、水分散性微細セルロース複合
体Ｄを得た。水分散性微細セルロース複合体Ｄのコロイ
ド分画は８８％、平均粒径は５．９μｍ、１０μｍ以上
の粒子の割合は１６．５％であった。Example 4 Fine cellulose C of Example 3 and CMC-
Na (carboxymethyl cellulose sodium, manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) has a composition of 90/10 in terms of solid content ratio.
To prepare a paste-like dispersion having a total solid content of 5%. The dispersion was spray-dried at a discharge temperature of 80 ° C. with stirring to obtain a water-dispersible fine cellulose composite D. The colloid fraction of the water-dispersible fine cellulose complex D was 88%, and the ratio of particles having an average particle diameter of 5.9 μm and 10 μm or more was 16.5%.
【００１９】表３に示す配合で実施例３と同じ操作を行
い、アルコール性飲料を得た。アルコール性飲料は、乳
脂肪の分離が見られず、安定であった。また、ザラツキ
も感じられなかった。The same operation as in Example 3 was carried out with the formulations shown in Table 3 to obtain an alcoholic beverage. The alcoholic beverage was stable without separation of milk fat. Also, I could not feel any roughness.
【００２０】[0020]
【実施例５】水分散性微細セルロース複合体Ｂ１部に、
水１９部を加え、ＴＫホモミキサーで分散させた。次に
にごり酒（アルコール濃度１２．５重量）８０部を加え
混合してアルコール性飲料を作成し、静置した。本アル
コール性飲料は２時間後も分離が見られず、液は均一に
濁っていた。Example 5 To 1 part of water-dispersible fine cellulose composite B,
19 parts of water was added and dispersed with a TK homomixer. Next, 80 parts of Gorizake (alcohol concentration 12.5 weight) was added and mixed to prepare an alcoholic beverage, which was allowed to stand. No separation was observed in this alcoholic beverage even after 2 hours, and the liquid was uniformly cloudy.
【００２１】[0021]
【比較例１】実施例１のセルロース分散液を高圧破砕装
置（ナノマイザー株式会社製ナノマイザーＬＡ−３１
型）で、１３００Ｋｇ／ｃｍ2 、１回通過で破砕処理を
行い、セルロースＥのペースト状物を得た。このセルロ
ースのコロイド分画は５２％、平均粒径は１０．３μ
ｍ、１０μｍ以上の粒子の割合は５１．５％であった。[Comparative Example 1] The cellulose dispersion of Example 1 was subjected to a high-pressure crushing device (Nanomizer LA-31 manufactured by Nanomizer Co., Ltd.).
Crushing treatment was performed once with 1) of 1300 Kg / cm 2 to obtain a paste of cellulose E. The colloidal fraction of this cellulose is 52% and the average particle size is 10.3μ.
The proportion of particles having a particle size of 10 μm or more was 51.5%.
【００２２】表１に示す配合で実施例１と同じ操作を行
い、アルコール性飲料を得た。アルコール性飲料は、分
離が見られ安定ではなかった。また、ザラツキも感じら
れた。The same operation as in Example 1 was carried out with the formulations shown in Table 1 to obtain an alcoholic beverage. The alcoholic beverage was not stable with separation observed. Also, I was able to feel the rough feeling.
【００２３】[0023]
【比較例２】比較例１のセルロースＥのペースト状物を
用いて、実施例２と同様に操作し、薄片状の水分散性セ
ルロース複合体Ｆを得た。水分散性セルロース複合体Ｆ
のコロイド分画は６０％、平均粒径が９．８μｍ、１０
μｍ以上の粒子の割合は４９．０％であった。Comparative Example 2 Using the paste of cellulose E of Comparative Example 1, the same operation as in Example 2 was carried out to obtain a flaky water-dispersible cellulose composite F. Water dispersible cellulose composite F
Colloidal fraction of 60%, average particle size 9.8 μm, 10
The ratio of particles having a size of μm or more was 49.0%.
【００２４】表２に示す配合で実施例２と同じ操作を行
い、アルコール性飲料を得た。アルコール性飲料は、セ
ルロース粒子の沈降が見られ安定ではなかった。また、
ザラツキも感じられた。The same operation as in Example 2 was carried out with the formulations shown in Table 2 to obtain an alcoholic beverage. The alcoholic beverage was not stable because sedimentation of cellulose particles was observed. Also,
I could feel the roughness.
【００２５】[0025]
【比較例３】表１の配合で、微細セルロースを配合する
代わりに水を増量する以外は実施例１と同様に操作し、
微細セルロース無添加系のアルコール性飲料を作成し
た。アルコール性飲料は、乳脂肪の分離が見られ、安定
ではなかった。[Comparative Example 3] The procedure of Example 1 was repeated except that the amount of water was increased instead of the fine cellulose in the formulation shown in Table 1.
A fine cellulose-free alcoholic beverage was prepared. Alcoholic beverages were not stable with the separation of milk fat.
【００２６】[0026]
【比較例４】微細セルロースを配合せずに水２０部を使
用する以外は実施例５と同様に操作し、アルコール性飲
料を得た。本アルコール性飲料は２時間後には、離水を
起こし、上部が透明な層、下部が濁った層に分かれた。Comparative Example 4 An alcoholic beverage was obtained in the same manner as in Example 5 except that 20 parts of water was used without adding fine cellulose. After 2 hours, the alcoholic beverage separated water and separated into an upper transparent layer and a lower cloudy layer.
【００２７】[0027]
【表１】 [Table 1]
【００２８】[0028]
【表２】 [Table 2]
【００２９】[0029]
【表３】 [Table 3]
【００３０】[0030]
【発明の効果】本発明における微細セルロースはアルコ
ール水溶液中で、均一な分散状態で存在し、クラウディ
ー剤として機能する。また、アルコール性飲料中に含有
する水不溶性物質、例えば果実繊維、炭酸カルシウム等
の分散、懸濁安定性あるいは油脂の乳化安定性を高め
る。従来の結晶セルロースと比べて粒子径が小さいた
め、安定剤としての効果が高く、食した際にザラツキ感
を生じない。INDUSTRIAL APPLICABILITY The fine cellulose in the present invention exists in an aqueous alcohol solution in a uniformly dispersed state and functions as a cloudy agent. Further, it enhances the dispersion and suspension stability of water-insoluble substances contained in alcoholic beverages, such as fruit fiber and calcium carbonate, or the emulsion stability of oils and fats. Since the particle size is smaller than that of conventional crystalline cellulose, it is highly effective as a stabilizer and does not give a rough feeling when eaten.
【００３１】よって、本発明のアルコール飲料は、分
散、懸濁、乳化安定性に優れ、クラウディー感があっ
て、食した際にザラツキの無いものとなる。Therefore, the alcoholic beverage of the present invention is excellent in dispersion, suspension and emulsion stability, has a cloudy feeling, and is free from graininess when eaten.
Claims (1)
ｍ以上の粒子の割合が４０％以下である微細セルロース
を含有することを特徴とするアルコール性飲料。1. An average particle size of 8 μm or less and 10 μm
An alcoholic beverage characterized by containing fine cellulose in which the proportion of particles of m or more is 40% or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6324187A JPH08173135A (en) | 1994-12-27 | 1994-12-27 | Alcoholic beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6324187A JPH08173135A (en) | 1994-12-27 | 1994-12-27 | Alcoholic beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08173135A true JPH08173135A (en) | 1996-07-09 |
Family
ID=18163052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6324187A Pending JPH08173135A (en) | 1994-12-27 | 1994-12-27 | Alcoholic beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08173135A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2369372A (en) * | 2000-07-08 | 2002-05-29 | Bass Machine Holdings Ltd | Providing nucleation sites in a dispensed draught beverage |
| JP2008043215A (en) * | 2006-08-11 | 2008-02-28 | Takara Shuzo Co Ltd | Method for producing unrefined sake |
| WO2008108347A1 (en) * | 2007-03-05 | 2008-09-12 | Suntory Holdings Limited | Tomato juice-containing alcoholic beverage and method for producing the same |
| JP2009077641A (en) * | 2007-09-26 | 2009-04-16 | Manns Wine Co Ltd | Turbid alcoholic beverage |
| JP2013074852A (en) * | 2011-09-30 | 2013-04-25 | Asahi Kasei Chemicals Corp | Alcoholic suspended beverage |
| JP2016144418A (en) * | 2015-02-06 | 2016-08-12 | サントリーホールディングス株式会社 | Alcoholic drink containing fruit juice |
| JP2019201652A (en) * | 2019-07-16 | 2019-11-28 | サントリーホールディングス株式会社 | Fruit juice alcohol beverage |
-
1994
- 1994-12-27 JP JP6324187A patent/JPH08173135A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2369372A (en) * | 2000-07-08 | 2002-05-29 | Bass Machine Holdings Ltd | Providing nucleation sites in a dispensed draught beverage |
| JP2008043215A (en) * | 2006-08-11 | 2008-02-28 | Takara Shuzo Co Ltd | Method for producing unrefined sake |
| WO2008108347A1 (en) * | 2007-03-05 | 2008-09-12 | Suntory Holdings Limited | Tomato juice-containing alcoholic beverage and method for producing the same |
| JP2009077641A (en) * | 2007-09-26 | 2009-04-16 | Manns Wine Co Ltd | Turbid alcoholic beverage |
| JP2013074852A (en) * | 2011-09-30 | 2013-04-25 | Asahi Kasei Chemicals Corp | Alcoholic suspended beverage |
| JP2016144418A (en) * | 2015-02-06 | 2016-08-12 | サントリーホールディングス株式会社 | Alcoholic drink containing fruit juice |
| JP2019201652A (en) * | 2019-07-16 | 2019-11-28 | サントリーホールディングス株式会社 | Fruit juice alcohol beverage |
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