JPS60137275A - Alcohol drink - Google Patents

Abstract

PURPOSE:An alcohol drink having soft taste, capable of being uniformly frozen, obtained by blending an improver for taste with a milky component, sweetener, etc., and a uniformly frozen alcohol drink. CONSTITUTION:A composition consisting of 0.75-20wt% ethanol, 30-80wt% water, 1-50wt% one or more improvers for taste selected from the group comprising a stabilizer of natural high polymer such as dextrin, tamarind gum, etc. and a stabilizer of natural high polymer derivative such as CMC, methyl cellulose, etc., <=30wt% (total solid content) milky component such as whole milk powder, fresh cream, etc., <=20wt% sweetener, and <=5wt% spice and a container are put in a refrigerator and frozen.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides an alcoholic beverage that can be uniformly frozen and a uniformly frozen alcoholic beverage.

It is known to freeze Japanese sake as it is, or to freeze the whole sake by adding honey or other ingredients, and to freeze it in the form of a sherbet. However, ice crystals that are crushed into sherbet after freezing or frozen into sherbet have relatively thick ice crystals, and when eaten in a frozen state, the texture is hard and the texture is poor. In addition, ice crystals and frozen parts of components other than water such as ethanol are often not evenly dispersed.

On the other hand, when drinking sherbet-like frozen liquor in a conventional container, the frozen part that contains ethanol other than the ice melts quickly (at first, a liquid with a high alcohol content is obtained, and then the ice melts and it becomes tingling). Therefore, unless you want to drink the whole thing, it has the disadvantage that you have to drink alcohol with a high alcohol content first, and then gradually drink alcohol with a lower alcohol content.

The present invention provides an alcoholic beverage that does not have the above-mentioned drawbacks, has a soft texture, can be frozen uniformly, and an alcoholic beverage that is uniformly frozen, and is characterized by having the following composition: be.

Ethanol 0.75-20wt% preferably 3-10
wt% Water 30~BOt z40~70 1 Texture improver 1~50 ##10~30 #Milk 30w
t% or less 1 25wt% or less sweetener 20 l 5~
20 wt% Flavoring agent 5 I 1 wt% or less The composition of the present invention is liquid at room temperature, but it can be frozen in the ice creamer or freezer of the customer, and when frozen in the freezer, it can be frozen in a container without stirring. By placing the whole container in the freezer, it can be uniformly frozen in about 2 to 10 hours. In addition, in the frozen state, each ingredient is evenly dispersed, and there are no large ice cubes, and fine, fine ice crystals are dispersed throughout, making it possible to eat with a spoon, etc., and it has a soft texture on the tongue. It is also possible to give. Also, when drinking while combing, ice crystals may form f! Since it is fine and uniformly dispersed, it has the characteristic that it can be drunk as an alcoholic beverage with the same composition both at the beginning and end of melting.

The texture improving agent according to the present invention includes reduced starch hydrolyzate, dextrin, soluble starch, agar, carrageenan,
Examples of stabilizers include natural polymer stabilizers such as tamarind gum, pectin, xanthan gum, and curdlan, and stabilizers made of natural polymer derivatives such as CMC, methyl cellulose, and crystalline cellulose, and these can be effective even when used alone. However, by using them in combination, even greater effects can be achieved. Such texture improving agents prevent water molecules from freezing together during freezing, allowing molecules of the texture improving agent to enter between water molecules to form soft water crystals, and at the same time uniformly absorb ethanol and other ingredients into water molecules. This gives the effect of dispersing the particles between the two.

In addition, milk components added as necessary include whole milk powder, skim milk powder, 7Jl] molasses condensed milk, skim sweetened condensed milk, fresh cream,
Any milk, etc. (the added milk content (total solids content) is 30 wt% or less, preferably 25 wt% or less) Sweeteners include sucrose, glucose, maltose, fructose, and other flavoring agents. Any of the commonly used milk components and sweeteners may be used.When the composition of the present invention is frozen together with a texture improving agent, the above-mentioned milk component and sweetener also have the effect of making the ice crystals finer, uniformly dispersing them, and making the composition softer. However, if you try to completely improve the texture using just the sweeteners listed above, you would have to use a large amount, which would make the sweetness too strong and make it unsuitable as an alcoholic beverage. The use of alcoholic beverages is reduced and texture improving agents are added.The same goes for the milk content; too much milk content impairs its suitability as an alcoholic beverage.

The flavoring agent may be any organic acid such as citric acid or malic acid, or any other flavoring agent commonly used as a flavoring agent for alcoholic beverages.

Further, the composition of the present invention may be colored with a coloring agent, if necessary.

The composition of the present invention can be prepared using conventional alcoholic beverages such as sake, beer, whisky, wine, etc., by adding a texture improver and all other ingredients if necessary, and dissolving them uniformly. Components may be mixed. In either case, it is preferable that components other than ethanol be dissolved in water in advance and mixed. In addition, when adding milk, retort sterilization (e.g. 120℃, 20℃
Although it is necessary to perform high temperature sterilization such as 30 minutes), it is possible to reduce the degree of sterilization due to the bacteriostatic effect of ethanol in the presence of ethanol.

The composition of the present invention is suitable for single-drinking and is placed in a sealed light-filled container made of all plastic, metal, glass, paper, etc.
You can sell it frozen (you can also sell it as a liquid, put a person's name in the freezer at the customer, and freeze it. In some cases, sell it in a big wave container, and then put it in a small container at the customer). Alternatively, it may be frozen in a freezer or an ice cream machine.

Next, the present invention will be explained in detail by way of examples.

Example].

An alcoholic beverage was made based on the following formulation. First, carrageenan is stirred and dissolved in water at 70 to 80°C, and then cooled to about room temperature, other components are added, and the mixture is stirred and dissolved until uniform.

Mixed prescription bottled cocktail 50.0 ? Sugar 5.0y Reduced starch hydrolyzate 20.0? Carrageenan 0.2y Total 100.0y *l Full: 'ff-# min 20 V/V %, Sugar content LIy
/V%, composition: 0.7 y/V% Example 2: An alcoholic beverage was made based on the following formulation: First, the ingredients other than dextrin were mixed in advance, and powdered dextrin was added while stirring. Dissolve uniformly.

Mixed recipe Red wine 72 50.09 x3 Concentrated orange juice 10. OF? Concentrated high nut bull juice x4] 0.0? Dextrin (powder)
20.0P water 10. Of? Total 100.0 y *2 Alcohol content V/V% *3 Sugar content 55 y/v%, acidity 1.2 y/V% x 4 Same as above Example 3 An alcoholic beverage was made based on the following formulation. First, whole milk powder, crystalline cellulose, and carrageenan are stirred and suspended in water at 70 to 80°C, and then heated to 150°C using a high-pressure homogenizer.
Homogenize by applying a pressure of h /cyf. Around room temperature [-
After cooling in step 1, the remaining ingredients are mixed into this mix and stirred and dissolved until homogeneous.

Combination prescription cacao liqueur *5 16. Of brandy #6 4.0 fi' whole milk powder 20. OF? Reduced starch hydrolyzate ] 0. Of Crystalline cellulose 0.5y Carrageenan 0.2y Water 49.39! Total 100.0 y 15 Alcohol 25 V/V%, Sugar 47 y/V%
*6 Alcohol content: 43V/V% Example 4゜Stir and dissolve the following ingredients until uniform.

Combination formula Green tea liqueur I7 2 s-o y milk
20.1' Fresh cream 20.0 y Sugar 5.0 y Masumoto starch hydrolyzate 2 o, oy Water] 0. Of words i 1 0 0.0? *7 Alcohol content 25v/V%, sugar content 48y/V% Example 5. ' Stir and dissolve the following ingredients until uniform.

Formula: Pure ethanol 6. Of reduced starch hydrolyzate 30. Of Sugar 10.0 y Citric acid 0.5 y Lime flavor Appropriate amount Water 53.5 y Total 100.011 The ethanol content and other details in each of the above examples are as follows.

] 8.0 60.0 22.2 0 11.5 0.
352 4.8 64.0 20.0 0 11.0
0.23 4.6 57.2 10.7 19.0 7
．． 5 -4 5.0 45.5 20.0 12.5
17.0 -5 6.0 53-5 30.0 0 1
0.0 0.5 Alcoholic drinks of each of the above examples] 00
me k ] The mixture was placed in a 50 me capacity metal scrap container, and the entire container was placed in a freezer (-20° C.) for about 4 hours (about 8 hours compared to Example 1) and frozen. The frozen alcoholic beverages of each example had fine ice crystals, were soft and uniform throughout, could be easily inserted with a spoon, and had a soft mouthfeel and good texture. On the other hand, the ice crystals that did not contain the texture improver were rough and hard, making it difficult to insert a spoon into them, making them crunchy and not having a good mouthfeel. Furthermore, when the alcoholic beverages of each Example were frozen and then drunk while being sipped, the composition was the same both at the beginning of melting and at the end of the thorn, and there was no change in the alcohol content.

Applicant: Zantry Co., Ltd. Agent Toshio Takigawa

Claims (1)

[Scope of Claims] An alcoholic beverage that can be uniformly frozen and an alcoholic beverage that can be uniformly frozen, characterized by having the following composition. Ethanol 0.75-20wt% Water 30-80 Texture modifying agent 1-50 Milk content: (0wt% or less Sweetener 20 Flavoring agent 51