KR19980014506A - Solids and their processing methods - Google Patents

Abstract

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a solidification process for producing a drink in a solid or semi-solid form by breaking away from the concept of a conventional liquid alcohol, and a production method thereof.

1.5 g of pectin was dissolved in 100 g of water and heated to 80 ° C while stirring at 1000 rpm. 3.5 g of lactic acid and citric acid were added to the mixture in an amount of 3.5 g, sugar 40 g, dextrin and 10 g of dextrin were added. When the solution was dissolved in a transparent liquid, the heating was stopped. The solution was cooled to 55 ° C, and a small amount of dye and flavor were added while slowly adding 40 ml of the solution. Stirring and cooling to remove air bubbles, and molding the product into a desired shape when the product temperature reaches 45 ° C, thereby providing a product having various shapes and flavors. The present invention is very useful because it is easily packaged, transported and stored and can be enjoyed freely.

Description

Solids and their processing methods

The present invention relates to a solid state machine and a method of processing the solid state and semi-solid state by infiltrating the alcohol (alcohol) into the edible gel tissue.

Alcohol has greatly influenced man's diet and cultural life with the generation of mankind, and has developed variously in taste, incense and color, and has developed unique characteristics depending on the regional characteristics and color life habits. A lot of sake has been made and used.

Such a conventional alcoholic beverage has a great cost and effort in collecting and handling alcoholic beverage containers and packaging, which is a very large part of the product price.

In addition to this hassle, waste of various kinds of wastes and packing of goods is serious, and now industrial society is severely destroying environment in the contradiction of necessary evil.

In addition, since most of the conventional liquids are packed in glass bottles or aluminum cans, they are difficult to pack, have a fear of breakage when they are transported, have a disadvantage that they are burdened with transportation and are difficult to handle.

Accordingly, the present invention has been made in order to solve the drawbacks caused by such conventional liquid-phase processes, and it is an object of the present invention to prepare a solid or semi-solid alcoholic beverage by infiltrating the alcohol into the gel.

Another object of the present invention is to manufacture a sake by collecting the surface free glass and the glass component of the liquid substance when producing a solid and semi-solid sake.

Another object of the present invention is to add fragrance, coloring matter, etc. and to remove bubbles in the tissue.

It is another object of the present invention to make various kinds of products of a certain type and to manufacture products having a characteristic such as unique taste and fragrance.

Hereinafter, preferred embodiments of the present invention will be described in detail.

1) Method of synthesis of tissues which can contain alcohol (ethyl alcohol)

Alcohol that can be edible is only alcohol, so it is necessary to make a tissue that is impregnated with alcohol to maintain solidity. Therefore, pectin is dissolved in hot water while maintaining 60-100 ℃.

The larger the molecular weight of pectin, the more easily the tissue can be made and processed.

The amount of pectin can be maintained and adjusted to the desired appropriate product strength by maintaining about 1-5% of the amount of water.

Pectin requires some acids to form tissues that can contain the alcohol.

Thus, 0.1 to 10% of the added acid is added to the edible organic acid such as latic acid or citric acid, which has good taste and flavor, and it is adjusted so as to keep the solid product strength appropriately in addition to the amount of pectin added.

In addition, the completed tissue can be synthesized with the addition of a suitable saccharide.

Sugar, glucose, and plant-derived saccharides are added considering the taste of the final product, and the added amount of sugar should be adjusted to the appropriate saccharide content in consideration of the strength of the solid phase and the sweetness of the product.

The added amount of sugar is added in the range of about 30-100% to the amount of water.

The pectin, the organic acid and the saccharide are suitably mixed and dissolved to induce a gelation reaction, whereby a warmed semifinished tissue can be synthesized.

2) The method of collecting the surface free water in the form of gel solid

When the structure is formed only by the above-described method, surface rinsing is formed during impregnation and cooling of the alcohol.

It is effective to use dextrin to increase the viscoelasticity and the density of the tissue by collecting such surface number (surface rational number).

The use amount of dextrin is added up to 5-50% to the amount of water, and the addition of dextrin further gives texture.

The larger the molecular weight of dextrin used, the more the desired effect is doubled. However, since the amount of saccharide used and the complementary nature of tissue formation are used in the method of synthesizing a tissue capable of containing the alcohol, It should be adjusted appropriately according to the amount of saccharide added.

At this time, the temperature is maintained at 60-100 占 폚, and the thus processed tissue forms a gel-like, translucent solid structure with high elasticity.

3) Impregnation and cooling method of alcohol

It is a process of cooling the gel so that the alcohol is volatilized and not lost while impregnating the alcohol in the gel-like structure made by the above method.

In this case, it is effective to impregnate the fragrance, dye, and the like together.

Because impregnated fragrances and pigments can avoid loss or deformation by heat.

The amount of alcohol impregnated at this time can be added up to 60% in the amount of water.

The process of impregnation of the alcohol is carried out by stirring while maintaining the semi-fluidized tissue temperature of about 100 ° C, which is produced by the method of synthesis of the tissues containing the alcohol described in the former and the gel solid-phase surface free water collection method.

When the temperature of the tissue is cooled to 50-60 DEG C, the required alcohol is added while stirring little by little.

Here, necessary additives such as fragrance and pigment can be added together.

In this case, it is necessary to remove the bubbles of the product since the product temperature of the product is rapidly cooled and solidified by the addition of the alcohol, and it is necessary to degas the product immediately after the impregnation of the alcohol or the like is completed. The bubbles are removed by adding a defoaming agent.

In the process of solidification, it is possible to make a certain type of solid using a certain type of mold, and to improve the product quality by applying it with edible material or other food for edible material on its surface. It is also possible to seal the product in a light and flammable container have.

4) Application and packaging method of solids

As the temperature of the finished solid is increased, the impregnated alcohol volatilizes. Therefore, it dissolves the edible substance such as chocolate, dissolves it, and applies it to the surface of the cooled product to solidify it, thereby improving the texture and flavor. And to prevent loss.

In addition, it can be made into a product having various translucency and various colors by using the properties of various containers and packaging paper of solid drink, and it can be made into a product having various properties and taste according to the packaging method.

[Example]

1.5 g of pectin is dissolved in 100 g of water and stirred at 1000 rpm while being heated to 80 ° C.

Continue stirring while adding 3.5g, 40g of sugar and 10g of dextrin in the total amount of lactic acid and citric acid.

After dissolving in a clear liquid, the heating was stopped and cooled. When the temperature reached 55 ° C, a small amount of dye and flavor were added together while gradually adding 40 ml of the alcohol.

At this time, to remove bubbles, the bubbles were stirred and cooled at 1500 rpm under reduced pressure for 3 minutes. When the product temperature reached 45 ° C, the product was injected into a constant-shaped container, and molded and solidified to complete the product.

A portion of the finished product was coated with warmed and dissolved chocolate to prepare a solid for coating, and then cooled to prepare a chocolate solid. Some of the finished product was packed in a film for food packaging, Completed.

Industrial Applicability As described above, the present invention has advantages in that the product packaging material can be easily used and the packaging material can be easily packed for easy disposal, which reduces the burden of industrial morality against environmental pollution and reduces the risk of damage In addition to the reduction of logistics costs, consumers can easily handle without burden, so that they can increase their preference in accordance with frequent mobility activities of modern society.

It is a product that meets the modern sense that meets the diverse personalities of diverse lifestyles and dietary habits.

The present invention is to provide a product having a unique taste and shape using an external food material such as a coating material, which can be molded into a predetermined shape by various characteristics of the product to be solidified.

It is a very useful invention that can be modified into a variety of solid shapes by pursuing improved physical properties by adding color and aroma during the manufacturing process.

Claims (9)

Characterized in that a solid and semi-solid drink is produced using alcohol (alcohol). 1.5 g of pectin was dissolved in 100 g of water and stirred at 1000 rpm while being heated to 80 캜, Stirring 3.5 g of lactic acid and citric acid in total amount, adding 40 g of sugar and 10 g of dextrin, After dissolving in a transparent liquid, the heating was stopped and the solution was cooled to 55 DEG C, and a small amount of coloring matter and fragrance was added while gradually adding 40 ml of the alcohol. Cooling the mixture at 1500 rpm for 3 minutes while cooling it, cooling the mixture to remove bubbles, And when the product temperature of the product reaches 45 占 폚, the product is solidified by molding into a desired shape. The solid form according to claim 1 or 2, characterized in that the solid is impregnated into the artificial edible gel tissue, and a method for producing the same. [4] The method according to claim 1, wherein the gel structure is formed by impregnating a liquid component such as pectin with organic acids such as lactic acid and citric acid and dextrin. 4. The method according to any one of claims 1 to 3, wherein dextrin is used to collect surface free water and a glass component of a liquid substance when an organic tissue such as lactic acid or citric acid is used to make an artificial tissue to impregnate a liquid substance such as alcohol And a method for producing the same. The solid state process according to claim 1 or 2, wherein a synthetic solid having various physical properties is prepared by adding a perfume or a pigment. The solid state machine according to claim 1 or 2, wherein the solid state machine is manufactured by applying a coating food such as chocolate to the solid state machine. The solid sake according to claim 1, wherein the prepared solid sake is stored in a food container and sealed. The method according to claim 2, characterized in that the produced gel-like tissue is prevented from losing any of spirits, fragrances and the like, and bubbles in the tissue are removed.