JPS63313600A - Production of alcohol-containing sugar - Google Patents
Production of alcohol-containing sugarInfo
- Publication number
- JPS63313600A JPS63313600A JP15090887A JP15090887A JPS63313600A JP S63313600 A JPS63313600 A JP S63313600A JP 15090887 A JP15090887 A JP 15090887A JP 15090887 A JP15090887 A JP 15090887A JP S63313600 A JPS63313600 A JP S63313600A
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- melting point
- alcohol
- drinking alcohol
- brandy
- 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.)
- Pending
Links
- 235000000346 sugar Nutrition 0.000 title claims description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title description 4
- 235000019441 ethanol Nutrition 0.000 claims description 17
- 238000002844 melting Methods 0.000 claims description 15
- 230000008018 melting Effects 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- 235000013532 brandy Nutrition 0.000 description 13
- 239000004576 sand Substances 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 5
- 235000006468 Thea sinensis Nutrition 0.000 description 5
- 235000020279 black tea Nutrition 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 239000000155 melt Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 235000015041 whisky Nutrition 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 235000016019 chocolate confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Saccharide Compounds (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
発明の目的
（産業上の利用分野）
この発明は飲用アルコール入り砂糖の製造方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION OBJECTS OF THE INVENTION (INDUSTRIAL APPLICATION FIELD) This invention relates to a method for producing sugar containing drinking alcohol.
（従来の技術）
本発明が製造の対象とする飲用アルコール入り砂糖と外
見上、類似するものにウィスキー入りチョコレート菓子
がある。(Prior Art) Whiskey-containing chocolate confectionery is visually similar to the drinking alcohol-containing sugar produced by the present invention.
このチョコレート菓子に対し、単なる構造上の類似を理
由にブランデー又はウィスキー入りの砂糖が提案された
。この砂糖は、紅茶とともに供され、紅茶内に投入する
ことにより、砂糖の融解と同時にブランデーが広がって
風味を増すことを主眼とするものである。For this chocolate confectionery, sugar with brandy or whiskey was proposed simply because of the structural similarity. This sugar is served with black tea, and by adding it to the black tea, the sugar melts and the brandy spreads, increasing the flavor.
（発明が解決しようとする問題点）
ところが、砂糖を固めても、その壁面は粒状粗面となり
、平滑なチョコレートの面とは異なって、粒状体間の微
細な隙間にブランデー等が浸透し、砂糖が溶けてしまい
、この提案が実現されるに至らなかった。(Problem to be Solved by the Invention) However, even when sugar is hardened, its wall surface becomes granular and rough, and unlike the smooth surface of chocolate, brandy etc. can penetrate into the minute gaps between the granules. The sugar melted, and this proposal was never realized.
この発明の目的はブランデー等、内部に収容した酒類が
浸透して溶ける虞がない飲用アルコール入り砂糖の製造
方法を提供することにある。An object of the present invention is to provide a method for producing sugar containing drinking alcohol, which is free from the possibility that alcoholic beverages such as brandy will permeate and dissolve.
発明の構成
（問題点を解決するための手段）
この発明は上記した目的を達成するために、砂糖の融点
以上の温度にて砂糖を煮詰めて溶融させ、この溶融した
砂糖を融点直前まで冷却して飲用アルコールを混入した
のち、砂糖を型に流込んで融点以下に冷却して飲用アル
コールと分離させ、・同飲用アルコールを包囲した状態
で固化させて固形状砂糖を形成することからなる点をそ
の要旨とする。Structure of the Invention (Means for Solving Problems) In order to achieve the above-mentioned object, the present invention boils and melts sugar at a temperature higher than the melting point of sugar, and cools the molten sugar to just before the melting point. After mixing potable alcohol into a mold, sugar is poured into a mold and cooled to below the melting point to separate it from the potable alcohol, and solidified while surrounding the potable alcohol to form solid sugar. This is the summary.
（作用）
この発明は上記した手段を採用したことによって、粒状
の砂糖を溶融したのちに冷却固化して形成した固形状砂
糖の内表面は隙間のない平滑面となる。(Function) By employing the above-described means, the present invention has a smooth inner surface of solid sugar formed by melting granular sugar and then cooling and solidifying the sugar.
（実施例） 以下、この発明の一実施例を図面に従って詳述する。(Example) Hereinafter, one embodiment of the present invention will be described in detail with reference to the drawings.
第１図に示すハート状をなす固形状砂１ｉは、その内外
両周面が滑らかに形成されている。第２図に示すように
、固形状砂糖１内を空洞状にして形成した収容室２内に
はブランデー３が満溢されている。この固形状砂Ｉｌｌ
を紅茶に投入すると、湯温にて固形状砂Ｉ！１が溶け、
内部のブランデー３が紅茶内に広がり、紅茶に対し豊か
な風味とともに芳醇な香りが付与される。The heart-shaped solid sand 1i shown in FIG. 1 has smooth inner and outer circumferential surfaces. As shown in FIG. 2, a storage chamber 2 formed by making the inside of the solid sugar 1 into a hollow shape is filled with brandy 3. This solid sand Ill
When poured into black tea, it becomes solid sand at the temperature of the water! 1 melts,
The brandy 3 inside spreads into the black tea, imparting a rich flavor and mellow aroma to the black tea.
さて、上記の飲用アルコール入り砂糖の製造方法につい
て述べる。Now, the method for producing the above drinking alcohol-containing sugar will be described.
２５０ｇの粒状グラニュラ糖を容器に入れ、約１２０℃
の高温にて熱して溶融させる。このあと、グラニュラ糖
を容器ごと水、氷等の中に浸して約１００℃にまで冷却
し、グラニュラ糖の融点である１００℃直前になったら
７５ｃｃのブランデー３を注入して融点降下させ、これ
を攪拌混入したのち、グラニュラ糖をハート状のコーン
スターチ製の型内に流し込んで自然冷却を行う。すると
、グラニエウ糖とブランデー３は自然に分離し、グラニ
エウ糖がブランデー３を収納包囲した状態で固化して、
固形状砂ｔｌ！ｌが形成される。Place 250g of granular sugar in a container and heat to approximately 120℃.
Heat and melt at a high temperature. After this, the whole container of granulated sugar is immersed in water, ice, etc. and cooled to about 100℃, and when it reaches just before 100℃, which is the melting point of granulated sugar, 75cc of brandy 3 is poured in to lower the melting point. After stirring and mixing, the granulated sugar is poured into a heart-shaped cornstarch mold and allowed to cool naturally. Then, the granulated sugar and brandy 3 naturally separate, and the granulated sugar solidifies while containing and surrounding the brandy 3.
Solid sand TL! l is formed.
上記した固形状砂１１１はグラニュラ糖の粒体が溶融さ
れた後に冷却され、さらに固化されたものであり、その
内外両周面はそれぞれ平滑状に形成され、粒状体間に微
細な間隙を有する粗面とは異なり、収容室２内のブラン
デー３が内周壁に浸透することはない、従って、ブラン
デー３の浸食により固形状砂ＩＩＩが溶けることはない
。The solid sand 111 described above is made by melting granular sugar particles, cooling them, and further solidifying them, and both the inner and outer circumferential surfaces thereof are formed in a smooth shape, and there are minute gaps between the granules. Unlike the rough surface, the brandy 3 in the storage chamber 2 does not penetrate into the inner peripheral wall, so that the solid sand III does not dissolve due to the erosion of the brandy 3.
なお、この発明は上記した実施例に拘束されるものでは
なく、例えば、
■飲用アルコールとしてブランデー３に替えてウィスキ
ー、リキュール類等、他の酒類を使用したり、
■グラニュラ糖尿外の砂糖を使用して、これら砂糖の融
点を基準に上記した方法で固形状砂ＩＩＩを製造したり
、
■固形状砂糖１内の形状をハート形以外の任意のものと
する、
等、この発明の趣旨から逸脱しない限りにおいて任意の
変更は無給可能である。Note that this invention is not limited to the above-described embodiments; for example, (1) other alcoholic beverages such as whiskey or liqueurs may be used instead of Brandy 3 as the drinking alcohol; (2) sugar other than granular sugar may be used; deviating from the spirit of the invention, such as manufacturing solid sand III by the method described above based on the melting point of these sugars, or making the solid sugar 1 into any shape other than heart-shaped. Any changes may be made without payment unless otherwise specified.
発明の効果
以上詳述したように、この発明は砂糖の融点以上の温度
にて砂糖を煮詰めて溶融させ、この溶融した砂糖を融点
直前まで冷却して飲用アルコールを混入したのち、砂糖
を型に流込んで融点以下に冷却して飲用アルコールと分
離させ、同飲用アルコールを包囲した状態で固化させて
固形状砂糖を形成することにより、内部に収容した飲用
アルコールが浸透して溶ける虞がないという優れた効果
を発揮する。Effects of the Invention As detailed above, this invention boils and melts sugar at a temperature above the melting point of sugar, cools the molten sugar to just before the melting point, mixes drinking alcohol, and then molds the sugar. By pouring it into the sugar, cooling it below its melting point and separating it from the drinking alcohol, and solidifying it while surrounding the drinking alcohol to form solid sugar, there is no risk of the drinking alcohol stored inside penetrating and dissolving. Demonstrates excellent effects.
第１図はこの発明の固形状砂糖を示す正面図、第２図は
その■−■線における断面図である。
固形状砂＠ｉ、飲用アルコールとしてのブランデー３゜FIG. 1 is a front view showing the solid sugar of the present invention, and FIG. 2 is a cross-sectional view taken along the line ■-■. Solid sand @i, brandy 3° as drinking alcohol
Claims (1)
溶融した砂糖を融点直前まで冷却して飲用アルコールを
混入して融点を降下させたのち、砂糖を型に流込んで融
点以下に冷却して飲用アルコールと分離させ、同飲用ア
ルコールを包囲した状態で砂糖を固化させて固形状砂糖
を形成することを特徴とする飲用アルコール入り砂糖の
製造方法。1. Boil and melt sugar at a temperature above the melting point, cool the molten sugar to just before the melting point, mix in drinking alcohol to lower the melting point, then pour the sugar into a mold and cool it below the melting point. A method for producing sugar containing drinking alcohol, which comprises: separating the sugar from drinking alcohol, and solidifying the sugar while surrounding the drinking alcohol to form solid sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15090887A JPS63313600A (en) | 1987-06-17 | 1987-06-17 | Production of alcohol-containing sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15090887A JPS63313600A (en) | 1987-06-17 | 1987-06-17 | Production of alcohol-containing sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63313600A true JPS63313600A (en) | 1988-12-21 |
Family
ID=15507014
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15090887A Pending JPS63313600A (en) | 1987-06-17 | 1987-06-17 | Production of alcohol-containing sugar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63313600A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5876506A (en) * | 1997-08-12 | 1999-03-02 | Fuisz Technologies Ltd. | Mesomorphic sugar and products therefrom |
-
1987
- 1987-06-17 JP JP15090887A patent/JPS63313600A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5876506A (en) * | 1997-08-12 | 1999-03-02 | Fuisz Technologies Ltd. | Mesomorphic sugar and products therefrom |
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