JPS6336773A - Alcoholic drink - Google Patents

Abstract

PURPOSE:To obtain an alcoholic drink giving mild feeling to the palate, having excellent taste, flavor and nutrient and stably preservable over a long period, by adding an O/W-type emulsified liquid to an alcohol for drink mixed with carbonated water. CONSTITUTION:An alcohol for drink is mixed with a carbonated water to obtain a mixture having a carbonated water content of <=80wt% and an alcoholic content of 5-20wt%. The mixture is added with 5-30wt% O/W-type emulsified liquid to obtain the objective drink. The O/W-type emulsified liquid is composed mainly of edible oil and fat, milk protein and/or vegetable protein, an emulsifier and water and contains 10-50wt% edible oil and fat, 0.2-6wt% amino acid such as glycine, alanine, tyrosine, etc., and 3-40wt% sugar such as sorbitol, sucrose, fructose, etc.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to alcoholic beverages, and more particularly to alcoholic beverages that are soft to the touch, flavorful, rich in nutrients, and have excellent long-term stability. be.

[Problems to be solved by conventional technology and invention]

Sake has been the main alcoholic drink in Japan since ancient times, but as the country has become more international and the scale of its economy has expanded, tastes for alcoholic drinks have diversified, and alcoholic beverages such as shochu and beer, an imported alcoholic beverage, have become more diverse. , consumption of whiskey, brandy, wine, etc. has been increasing.

As tastes for alcoholic beverages have become more diverse, alcoholic beverages that are made by adding nutrients such as sugar and protein to drinking alcohol
5243, Japanese Patent Publication No. 39-7385) have been proposed. but.

At present, these alcoholic beverages have a bland flavor and still have problems with their stability.

[Means for solving problems]

As a result of research to provide an alcoholic beverage that eliminates these drawbacks, the present inventors found that by adding a specific oil-in-water emulsion to drinking alcohol mixed with milk and carbonated water, the drinkability becomes soft and The present invention was completed based on the knowledge that an alcoholic beverage with deep and rich flavor and excellent long-term stability can be obtained.

That is, the alcoholic beverage of the present invention is characterized by further blending an oil-in-water emulsion with a mixture of drinking alcohol, milk, and carbonated water.

The blending ratio of the oil-in-water emulsion of the present invention to the alcoholic beverage is preferably 5 to 30% by weight, and if it is less than 5% by weight, the flavor improvement effect and preservative effect will not be sufficient;
If it exceeds % by weight, the flavor will deteriorate.

The edible fats and oils in the oil-in-water emulsion of the present invention are animal fats and oils, vegetable fats and oils, and processed fats and oils thereof alone or in a mixture of two or more thereof. Examples of animal fats and oils include beef tallow, lard, milk fat, fish oil, and whale oil. Examples of vegetable oils include soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, palm kernel oil, rapeseed oil, and kapok oil. , coconut oil, etc., and processed fats and oils include fats and oils obtained by subjecting these fats and oils to physical and chemical means such as fractionation, hydrogenation, and transesterification.

The content of these edible fats and oils in the oil-in-water emulsion is
Affects the alcoholic flavor of the product.

That is, increasing the content of edible fats and oils will give the alcoholic beverage a richer flavor, but conversely, if it is too much, it will give an oily taste and make the drink difficult to swallow.

Furthermore, reducing the content of edible fats and oils weakens the richness of the flavor of alcoholic beverages and lowers their flavor. Therefore, the content of edible fats and oils varies depending on the type, but the content is 10 to 10.
50% by weight is best.

The milk protein in the oil-in-water emulsion of the present invention refers to milk as a main raw material with its fat content removed and its processed products, specifically skim milk powder.

These include casein, sodium caseinate, lactose and whey protein. Furthermore, vegetable proteins are proteins made from oil seeds such as soybeans, peanuts, cottonseeds, and corn, and wheat. Of course, these proteins may be used alone or in combination of two or more.

Examples of the emulsifier in the oil-in-water emulsion of the present invention include synthetic emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester, natural emulsifiers such as soybean lecithin and egg yolk lecithin, and two or more of these may be appropriately combined. A stable emulsion system can be obtained by using

The amino acids in the oil-in-water emulsion of the present invention may be those obtained by decomposing natural proteins as a source, those obtained by fermentation with microorganisms, or those obtained by synthesis. , those derived from natural products are preferred.

Types of amino acids include glycine and alanine.

These include phenylalanine, tyrosine, and serine, but it does not matter whether they have optical rotation or not, that is, whether they are in the 0-form, L-form, or DL-form. These amino acids can be used alone or in combination of two or more.

The content of amino acids in the oil-in-water emulsion is 0.2 to 6% by weight based on the oil-in-water emulsion.

If the content is less than 0.2% by weight, when the blending ratio of oil-in-water emulsion to alcoholic drinks reaches the minimum of 5% by weight, no antibacterial effect greater than that of alcohol can be expected, and the stability of long JgIrIJII I can't get sex, and
If the content exceeds 6% by weight, the flavor of the alcoholic beverage will be impaired when the blending ratio of the oil-in-water emulsion to the alcoholic beverage reaches the maximum of 30% by weight, which is not preferable.

Carbohydrates in the oil-in-water emulsion of the present invention refer to sugars and sugar alcohols. There is maltose etc. Sugar alcohols include sorbitol, mannitol, xylitol, and maltitol.

Carbohydrates give alcoholic beverages a moderate sweetness and ease of drinking, and their type is not particularly limited. These carbohydrates may be used alone, or may be mixed as appropriate for the purpose of adjusting the degree of sweetness.

The content of carbohydrates in the oil-in-water emulsion is 3 to 40% by weight based on the oil-in-water emulsion. If the content is less than 3% by weight, when the blending ratio of oil-in-water emulsion to the alcoholic beverage reaches the minimum 5% by weight, no antibacterial effect beyond that of alcohol can be expected, and long-term stability may be affected. Moreover, if the content exceeds 40% by weight, the flavor of the alcoholic beverage will be impaired when the blending ratio of the oil-in-water emulsion to the alcoholic beverage reaches the maximum of 30%, which is not preferable.

The potable alcohol used in the alcoholic beverage of the present invention may specifically be either potable ethyl alcohol or reprinted alcoholic beverages, but potable ethyl alcohol, vodka, shochu, etc. are preferable from the perspective of diversifying flavoring.

The mixing ratio of milk in the alcoholic beverage of the present invention is 50% by weight or less. If the mixing ratio exceeds 50% by weight, it is not preferable because the flavor of the alcoholic beverage will be impaired when the mixing ratio of the oil-in-water emulsion to the alcoholic beverage reaches the maximum of 30% by weight.

The mixing ratio of carbonated water in the alcoholic beverage of the present invention is 80%
% by weight or less. When the mixing ratio exceeds 80% by weight,
The flavor produced by the oil-in-water emulsion can no longer be felt.

The alcohol content in the alcoholic beverage of the present invention is determined by consumer preference, but the alcohol content is determined by the taste of the consumer.
0% by weight is targeted.

Furthermore, in the present invention, it is preferable to add a phosphate to the main phase prepared from the milk protein and/or vegetable protein, amino acids, carbohydrates, water, etc., and the effect of the phosphate is , mainly buffers the concentration of metal ions derived from milk protein and/or vegetable protein, and buffers the concentration of hydrogen ions in the aqueous phase, but by adding it, it suppresses the increase in viscosity of the oil-in-water emulsion and improves storage. This has the effect of preventing the viscosity from increasing and the oil-in-water emulsion from solidifying during shipping or transportation. Phosphates include sodium diphosphate, sodium triphosphate, potassium diphosphate, and sodium hexametaphosphate.

Although the oil-in-water emulsion of the present invention contains carbohydrates and the like, various sweeteners, flavoring agents, etc. can be added depending on the consumer's preference for the alcoholic beverage product.

To produce the oil-in-water emulsion of the present invention, first, sugar, milk protein and/or vegetable protein and amino acid are added to water.
Preferably, a phosphate salt, and if necessary, an emulsifier is added, mixed and dispersed, and then heated and dissolved to obtain an aqueous phase.The oil phase in which the emulsifier has been dissolved is added to this, and stirred to obtain a 65 to 75
Pre-emulsification is carried out at °C.

In this case, an emulsifier is added to either the aqueous phase or the oil phase, or a hydrophilic emulsifier is added to the aqueous phase and a lipophilic emulsifier is added to the oil phase, or pre-emulsification is performed. Any method may be used to add the entire amount to the liquid at once, but what is necessary is for the emulsifier to be uniformly dispersed or dissolved without causing caking or formation of lumps.

The stirring method for performing this pre-emulsification may be carried out using any suitable stirrer or high-speed emulsifier, and this pre-emulsified liquid is further subjected to high-pressure homogenization treatment using a homogenizer, and then rapidly cooled to form the water-based emulsifier of the present invention. Obtain an oil emulsion. At this time, sterilization or sterilization treatment can be appropriately incorporated in either the pre-emulsification or high-pressure homogenization process, and either low-temperature sterilization or high-temperature sterilization may be used.

The oil-in-water emulsion thus obtained is usually left to ripen in a refrigerator at a temperature of 10° C. or less for at least one night.

Note that this product is normally stored and transported at a temperature of 5 to 10°C, but it can also be stored and transported frozen.

You may thaw it in a refrigerator at 5 to 10°C the day before use.

The alcoholic beverage of the present invention can be produced by simply putting all the raw materials in a container and stirring with a spoon or the like, but in order to maintain a homogenized state for a long period of time, it can be produced by the following method.

That is, milk, carbonated water, oil-in-water emulsion, various sweeteners, etc. are mixed with a predetermined amount of drinking alcohol or water added to it, and the resulting mixture is stirred. After emulsifying and dispersing the mixture using a homogenizer, and then emulsifying and homogenizing the mixture using a homogenizer, if there are any remaining raw materials, they are added, and the emulsifier is again homogenized using a homogenizer. When using a homogenizer, the first homogenization is carried out at a pressure of 150 to 350 kg/cm2, and the second homogenization is carried out at a pressure lower than that of the first homogenization.

〔Effect of the invention〕

The alcoholic beverage of the present invention has a strong flavor and is highly stable over a long period of time, and further contains fat, protein, and carbohydrates, so it is rich in nutritional value and good for health. In addition, the alcoholic beverage of the present invention is not affected by the flavor of the drinking alcohol as a raw material, and can be obtained as an alcoholic beverage with a deep flavor. Therefore, unlike conventional shochu, etc., consumers are not limited, and the uses of the drinking alcohol are not limited. is expanded.

[Production Examples, Examples and Comparative Examples]

Next, embodiments of the present invention will be described with reference to production examples, examples, and comparative examples, but the present invention is not limited thereto. In addition, % in these indicates weight %, and all the oil-in-water emulsions in Examples were those obtained in Production Example 1.

Production Example 1 Refined hardened palm oil (increased melting point 34.7°C; SFI value,
10℃ 66.6.15℃ 59.2.20℃46.7
) to 200, and refined rapeseed hydrogenated oil (rising melting point 36°C;
SFI value, 10℃ 38.9, 15℃ 29.7.20
℃ 23.5) Mix and heat 200 kg to melt, add 1000 g of glycerin monounsaturated fatty acid ester (iodine value 80, purity 90%) and 800 g of glycerin monosaturated fatty acid ester (iodine value 2) purity 90%). and 1600 g of soybean lecithin were added and dissolved to form an oil phase.

Separately, add 2 sorbitol (70% aqueous solution) to 330 kg of water.
00kg, skim milk powder 40kg, sodium caseinate 5k
g, glycine 20kg, sucrose fatty acid ester (HLBI
I) 300g and 2kg of sodium hexametaphosphate
was added and dispersed and dissolved while heating to obtain an aqueous phase.

The oil phase was poured into the aqueous phase and stirred at 75°C for 15 minutes to perform preliminary emulsification and sterilization.
Homogenization treatment was carried out at a pressure of 150 kg/Cl112 using the following method to obtain an oil-in-water emulsion.

Example 1 50% shochu with 20% alcohol content, 10% milk, 15% carbonated water, and 25% oil-in-water emulsion were uniformly mixed, and the pressure was first homogenized using the homogenizer used in Production Example 1. is 2
00 kg/cra”, second homogenization 50 kg/cra”
cm” after homogenization in a two-step process.

The obtained product was rapidly cooled to 20° C. to produce an alcoholic beverage. This is the result of having 20 people try it.

18 of them judged the flavor to be good.

You can also store this stuff in a cool place for 6 months.

Separation, corruption did not occur.

Example 2 An alcoholic beverage was produced according to Example 1 by uniformly mixing 40% shochu with an alcohol content of 20%, 15% milk, 15% carbonated water, and 30% oil-in-water emulsion. As a result of tasting this to 20 people, 15 of them judged that the flavor was good.

Further, even when this product was stored in a cool place for 6 months, no separation or spoilage occurred.

Example 3 Baked with 35% alcohol? f#30%, milk 25%.

Uniformly mix 20% carbonated water and 25% oil-in-water emulsion,
An alcoholic beverage was produced according to Example 1. This 2
As a result of having 0 people taste the product, 17 of them judged that the flavor was good.

You can also store this stuff in a cool place for 6 months.

Separation, corruption did not occur.

Example 4 20% alcohol content, 25% shochu, 30% milk.

Uniformly mix 30% carbonated water and 15% oil-in-water emulsion,
An alcoholic beverage was produced according to Example 1. This 2
As a result of having 0 people taste the product, 15 of them judged that the flavor was good.

You can also store this stuff in a cool place for 6 months.

Separation and corruption did not occur.

Comparative Example 1 An alcoholic beverage was produced according to Example 1 by uniformly mixing 67% shochu with an alcohol content of 20%, 15% milk, and 18% carbonated water. As a result of tasting this to 20 people, 1 of them
Five people judged that the smell of alcohol was strong and the flavor was bad.

Furthermore, when this product was stored in a cool and dark place, syneresis was observed at the bottom after one month, indicating a state of separation.

Claims (8)

[Claims] (1) A mixture of potable alcohol, milk and carbonated water,
An alcoholic beverage characterized by further containing an oil-in-water emulsion. (2) In claim 1, the oil-in-water emulsion is mainly composed of edible oil, milk protein and/or vegetable protein, an emulsifier, and water, and the edible oil content is 10 to 10%.
50% by weight, and further contains 0.2 to 6% by weight of amino acids and 3 to 40% by weight of carbohydrates. (3) The alcoholic beverage according to claim 2, wherein the amino acid is at least one selected from glycine, alanine, phenylalanine, tyrosine, and serine. (4) The alcoholic beverage according to claim 2, wherein the carbohydrate is at least one selected from sorbitol, mannitol, xylitol, maltitol, sucrose, glucose, fructose, and maltose. (5) The alcoholic beverage according to claim 1, wherein the blending ratio of the oil-in-water emulsion is 5 to 30% by weight. (6) The alcoholic beverage according to claim 1, wherein the mixing ratio of milk is 50% by weight or less. (7) The alcoholic beverage according to claim 1, wherein the mixing ratio of carbonated water is 80% by weight or less. (8) The alcoholic beverage according to claim 1, having an alcohol content of 5 to 20% by weight.