KR20100054136A - Jelly-containing alcoholic beverage and method for producing the same - Google Patents

Abstract

It is intended to provide a beverage containing jelly with a texture similar to that of real fruit, particularly a beverage containing jelly to which a pulpy texture such as citrus fruit pulps is imparted. A method for producing a jelly-containing alcoholic beverage comprising the step of storing (A) a jelly small piece portion containing a gelling agent in (B) an alcoholic liquid portion containing an alcohol is provided.

Description

Jelly-containing alcoholic beverages and preparation method thereof {JELLY-CONTAINING ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME}

The present invention relates to a jelly-containing alcoholic beverage and a method for producing the same, and more particularly, to an alcoholic beverage containing a jelly having a texture such as fruit.

In beverages containing pulp, such as citrus fruit bag pouches and ground apples, techniques have been proposed to stably disperse the texture and flavor in these beverages so that they can be enjoyed until drinking. . For example, a dispersion stabilized beverage (Patent Document 1) in which a gel bag and LM pectin are used in a beverage solution to stably disperse a bag of tangerine, and a polysaccharide consisting of a specific amount of gellan gum and / or κ-carrageenan in the beverage solution. And a beverage containing a granular food stably dispersed in a particle bag or jelly particles by adding a soluble calcium and adjusting the viscosity again (Patent Document 2), a specific amount of gellan gum and tamarind in the beverage solution. There is a liquid food and beverage (Patent Document 3) containing a solid containing a seed gum and a soluble calcium salt and / or magnesium salt to stably disperse apple puree jelly particles.

As a jelly-containing beverage containing jelly that can enjoy the texture, for example, a beverage containing LM pectin and calcium salt is prepared by using agar jelly of 5 mm square or jelly of 7-8 mm granular sodium alginate. Into a gel-containing beverage (Patent Document 4), a gel-containing beverage (Patent Document 5) and a calcium alginate material granules, which are blended and dispersed in a fiber shape using gellan gum and LM pectin. The beverage (patent document 6) which produced the granules for juice preparation which consists of these, and mix | blended with the juice drink, the jelly containing beverage (patent document 7) containing many jelly fragments, and gas, etc. are mentioned.

In recent years, the demand for jelly having a texture such as pulp for blending in beverages is increasing due to hygiene problems in which foreign matters such as seeds and skins of fruits are easily mixed in the pulp, and a sufficient amount cannot be blended in the beverage. And after adding a soluble calcium salt to the manufacturing apparatus (patent document 8), a specific amount of gellan gum, and xanthan gum solution for industrially manufacturing the granular jelly which has a fleshy texture, it adds LM pectin solution, stirring. And the gel obtained by microgelling the obtained gel (patent document 9) etc. are proposed.

On the other hand, as a stable and injectable gelling beverage containing Guerlain gum, Guerlain gum is added to orange juice and heated in a microwave oven, mixed with vodka heated to about 50 ° C (120 ° F) and stirred at about 5 ° C (40 ° C). Alcoholic beverages prepared by cooling to ° F) have also been proposed (Patent Document 10).

Japanese Unexamined Patent Publication No. 10-179103 Japanese Patent Laid-Open No. 5-3773 Japanese Unexamined Patent Publication No. 10-99058 Japanese Unexamined Patent Publication No. Hei 1-257449 Japanese Patent Laid-Open No. 3-277259 Japanese Patent Publication No. 63-45774 Japanese Patent Laid-Open No. 5-3775 Japanese Unexamined Patent Publication No. 2003-284540 Japanese Laid-Open Patent Publication 2004-129596 Japanese Patent Application Publication No. 10-502246

As described above, jelly-containing beverages having a texture such as pulp have been proposed in various ways, but the texture was not sufficiently satisfactory, unlike the actual fruit.

An object of the present invention is to provide a beverage containing jelly with a texture more similar to the actual fruit, in particular a beverage containing jellies imparted with grain, such as particle bags of citrus fruit.

MEANS TO SOLVE THE PROBLEM As a result of earnestly examining in order to solve the said subject, the present invention surprisingly prepared the jelly fragment and mixed it with the alcohol containing liquid of alcohol concentration higher than the alcohol concentration in this jelly fragment, and the texture of jelly fragment was actually I found it more similar to. Furthermore, after mixing the said jelly fragment and the drink solution containing alcohol, by storing for a fixed time, it discovered that the texture similar to a real fruit is obtained, and came to complete this invention.

That is, this invention provides the manufacturing method of the jelly containing alcoholic beverage containing the process of storing the jelly fragment containing (A) gelling agent in the alcohol liquid part containing (B) alcohol.

This invention also provides the manufacturing method of the said jelly containing alcoholic drink whose alcohol concentration of (B) alcohol liquid part is 1-25 v / v% in the said storage process.

This invention also provides the jelly containing alcoholic beverage which contains the jelly of 100-200 g of gel strength obtained by the said manufacturing method.

The present invention also provides a jelly-containing alcoholic beverage containing (A) a jelly fragment containing a gelling agent and (B) an alcohol liquid portion containing an alcohol.

The present invention also provides the above-described jelly-containing alcoholic beverage in which some or all of the jelly is dispersed, wherein the average particle diameter of the jelly is 0.5 to 10 mm and / or the alcoholic beverage contains a dispersant. do.

The present invention also provides the jelly-containing alcoholic beverage which is a beverage in a container.

This invention also provides the said jelly containing alcoholic beverage which (A) jelly fragment contains a deacyl-type gellan gum as a gelling agent.

Moreover, this invention provides the said manufacturing method in the said storage process WHEREIN: The (A) jelly fragment part is disperse | distributed in the (B) alcohol liquid part.

In addition, the present invention provides a container comprising a step of mixing the (J) jelly fragment containing the gelling agent with the alcohol solution portion containing (B) alcohol, the step of filling the container into the container, the step of storing the container Provided are methods for preparing a jelly containing alcoholic beverage.

The present invention also provides the above jelly-containing alcoholic beverage having a citrus flavor, wherein the jelly has a texture such as citrus particle bag.

According to the present invention, an alcoholic beverage which has not been produced so far contains a jelly having a satisfactory texture similar to an actual fruit, for example, a jelly having a texture similar to a particle bag of a citrus fruit such as tangerine or grapefruit. Can provide. The jelly contained in the beverage obtained by the production method of the present invention is characterized by a jelly which has not been conventionally present, which is different from the jelly obtained by simply increasing the gelling agent or the like. Moreover, according to this invention, even if it cannot mix | blend the actual fruit of the quantity which can obtain sufficient texture, for example from a hygiene problem, etc., it can provide sufficient texture by containing said jelly, The same jelly is dispersed in the beverage and can also provide an alcoholic beverage with a good feeling of over neck. Molding, coloring, or adding the jelly to the desired shape, color, or flavor can provide a novel alcoholic beverage that gives consumers a drink, eat, and enjoyment of viewing. Moreover, according to this invention, such a jelly containing alcoholic beverage can also be manufactured easily as an alcoholic beverage contained in the container filled in the container, and this can be provided for distribution sales as it is.

BRIEF DESCRIPTION OF THE DRAWINGS It is a figure which shows the gel strength measurement result (break curve) of the jelly stored for 2 days in alcohol-free liquid (FIG. 1-1) or alcohol containing liquid (FIG. 1-2) in a reference example. The vertical axis represents intensity (g), and the horizontal axis represents time after the plunger contacts the jelly.

The jelly containing alcoholic beverage of this invention can be obtained by the simple manufacturing method containing the process of storing the (3) jelly fragment containing a gelling agent in the alcohol liquid part containing (B) alcohol, and the jelly in the obtained beverage is more It has a unique feature with texture similar to real fruit.

(A) Jelly Segment

In this specification, a "jelly fragment part" is a comparatively small jelly of various shapes, including a gelling agent, granular shape, columnar shape, each shape, etc., and it is fruitful by storing in (B) alcohol liquid part described in detail below. Jelly will have the same texture. The size of the jelly slices may be any size in consideration of the size of the jelly in the jelly-containing alcoholic beverage to be obtained. Generally, in the case of obtaining a jelly having a texture such as citrus fruit, the size of the jelly slices The average particle diameter is 0.5 to 10 mm, more preferably 1.0 to 5.0 mm, more preferably 2.0 to 4.0 mm. In addition, in this specification, an average particle diameter refers to the size of the jelly fragment part (or jelly) which contains the most number (number). When the average particle diameter of the jelly fragments is 0.5 mm or less, the texture is hardly felt in the obtained beverage, and when the average particle diameter is 10 mm or more, it becomes difficult to fill the container when the beverage is contained in the container or drink the beverage after filling. Problems may occur such as difficulty or a feeling that the drink goes over the neck. As long as the average particle diameter is in the above range, those having a maximum size (the length of the long side when the jelly fragment is not spherical) may be mixed with about 20 mm.

Jelly fragments can be prepared by methods known to those skilled in the art. For example, it can manufacture by adding water, 1 type, or 2 or more types of gelatinizers, mixing, heat-dissolving, and stirring-cooling. Moreover, as a manufacturing method of a jelly fragment, the manufacturing method of the jelly which has a fleshy texture known to a person skilled in the art can be employ | adopted. For example, in the manufacturing method described in the above-mentioned patent documents 4-9, the manufacturing method, such as the imitation melon, imitation pear, imitation apple, etc. which are described in international publication WO 01/95742, and Unexamined-Japanese-Patent No. 62-65652. Manufacturing method of citrus-granule-like food described, Manufacturing method of jelly which has a ripe melon-shaped texture of Unexamined-Japanese-Patent No. 1-222745, Production of the jelly which mimics the flesh of the Unexamined-Japanese-Patent No. 7-31387 With reference to the method etc., the jelly fragments which assumed the desired fruit can be manufactured.

The type, combination and amount of the gelling agent used in the preparation of the jelly fragments can be appropriately selected in consideration of the texture and strength (for example, the strength to withstand transportation) of the desired jelly, for example, deacylated gellan Gum, native gellan gum, xanthan gum, glucomannan, carrageenan, agar, gelatin, pectin, alginic acid and salts thereof, locust bean gum, tamarind gum, carboxymethylcellulose and salts thereof, curdlan, silium seed gum or the like 2 or more types can be used. These methods of use are well known to those skilled in the art. For example, in the case of using a deacylated gellan gum as a gelling agent, it is preferable to blend divalent metal ions such as soluble calcium salt and / or magnesium salt according to a conventional method. desirable.

When deacylated gellan gum is used as the gelling agent, not only the particle bag-shaped jelly fragments can be produced, but also microgels are produced simultaneously (see Patent Document 9), so that the jelly can be prepared without using a dispersant described later. It is preferable at the point from which the jelly containing alcoholic beverage which is in the dispersed state is obtained. The same action will be obtained even when pectin, agar, sodium alginate and the like are used as the gelling agent.

For example, when using the deacylated gellan gum to produce a jelly bag in the shape of a particle bag, the blending amount thereof is 100% of the jelly piece, and 0.05 to 0.5% by weight, preferably 0.1 to 0.35 weight. %, More preferably, it is about 0.15 to 0.3 weight%.

The blending of the gelling agent can be replaced if it is an amount and a combination in which the gel strength of the jelly when measured using the method of the reference example mentioned later does not differ significantly. Not only the gel strength but also the time to the gel breaking point are not significantly different, which is more preferable as an alternative formulation.

(B) Alcohol liquid part

In this specification, an "alcohol liquid part" is a liquid part which stores the said jelly fragment part for the purpose of a change of a texture, and contains alcohol, and if an alcohol concentration is higher than the alcohol concentration in a jelly fragment part, it will not be limited. Do not. A feature of the present invention is to obtain a jelly-containing alcoholic beverage in which the texture of the jelly is closer to reality by storing the jelly fragment in an alcoholic liquid portion, and the details of the mechanism are not clear, but it does not contain alcohol or a low concentration of alcohol. By storing the containing jelly fragments in the alcohol liquid portion containing a higher concentration of alcohol, dehydration reaction of the jelly fragments occurs, and as a result, the strength is enhanced, and it is expected that a jelly exhibiting a texture similar to the actual fruit is obtained. . The obtained jelly has a texture different from simply changing the texture by blending a gelling agent. Therefore, the alcohol concentration of the alcohol liquid portion needs to be designed higher than the alcohol concentration of the jelly fragment portion.

In more detail, an "alcohol liquid part" is a part or whole part of the composition of the liquid part in the jelly containing alcoholic beverage obtained by the manufacturing method of this invention, and is a part containing alcohol. Therefore, according to the manufacturing method of this invention, a jelly fragment is thrown in or mixed with an alcohol liquid part, another raw material can be mixed suitably before or after a storage process as needed, and a jelly containing alcoholic beverage can be obtained easily. The timing of mixing the other raw materials is not particularly limited as long as the alcohol concentration of the alcohol liquid portion is higher than that of the jelly shred portion in the storage step.

If the alcohol concentration difference between the alcohol liquid part and the jelly three part is 1 v / v% or more, the texture of the desired fruit can also be considered and set appropriately. For example, in the case of providing a grain bag-shaped texture of citrus fruit such as jelly grapefruit, the alcohol concentration difference between the alcohol liquid portion and the jelly fragment portion is 1-50 v / v%, preferably 3-40. v / v%, More preferably, you may be 4-30 v / v%. If the alcohol concentration difference between the alcohol liquid portion and the jelly fragment portion is less than 1 v / v%, a satisfactory fruit texture jelly cannot be obtained, and if it exceeds 50 v / v%, there is a possibility that the citrus-based fruit will not be in the particle bag shape texture. In addition, there is a possibility of denaturing the gelling agent contained in the jelly fragments.

The alcohol contained in the alcohol liquid portion is not limited at all as long as it is a drinkable alcohol. For example, brewed alcohol, spirits (rum, vodka, gin, etc.), liqueurs, whiskey, brandy or shochu (crust, eul, etc.), Furthermore, brewed wine, such as sake, wine, beer, etc. can be used 1 type or in combination of 2 or more types. Since the jelly-containing alcoholic beverage of the present invention is preferably provided as a fruit-based alcoholic beverage containing a jelly of a texture such as fruit, alcohols (e.g., alcohols used together with juices in cocktails) that enhance the flavor are desirable. Moreover, in this invention, since alcohol concentration is diluted by mixing an alcohol liquid part with a jelly fragment part, it is preferable to use the thing with high alcohol concentration. Therefore, distilled spirits, such as shochu, spirits, and whiskey, can be used preferably, for example.

In addition, if the concentration is lower than the alcohol concentration of the alcohol liquid portion, the alcohol may be blended into the jelly fragments. However, the gelation of the jelly fragments of the present invention does not contain alcohol because the gelation of the jelly may be inhibited. It is preferable to set it as an aspect.

Storage process

The jelly-containing alcoholic beverage containing the jelly of a desired texture can be obtained by going through the process of storing the said (A) jelly fragment part in (B) alcohol liquid part. Whether it is jelly of a desired texture can be judged by the gel strength in addition to the judgment by drinking a jelly containing alcoholic beverage.

In this specification, "gel strength" refers to the value measured using the method of the reference example mentioned later, and the measurement of the jelly (gel of the magnitude | size which can measure intensity | strength manufactured using the same formulation as a jelly fragment part) ). The strength of the desired jelly also depends on the type of fruit that is intended to bring the texture of the jelly close, for example, in the case of obtaining the texture of the grapefruit particle bag, when measured by the method described in the reference example described below. , Jelly having 50 to 500 g, preferably 100 to 300 g, more preferably a jelly slice part produced in a formulation having a strength of 100 to 200 g can be obtained having a texture close to the actual fruit. If the gel strength is too high, it becomes difficult to segment, and may cause problems such as difficulty in drinking and hard to chew. If the gel strength is too low, it becomes difficult to feel the texture of the jelly. In addition, the breaking strain in the measurement of the gel strength can also be used as an index of the texture of the jelly, particularly the viscoelasticity. Here, the breaking strain is a value (%) obtained by dividing the distance to the breaking point by the height of the jelly, and is a value capable of evaluating the time until reaching the breaking point as an alternative value. (Smooth) jelly with a small breaking strain is likely to be damaged by vibration in the beverage (vibration during transportation or vibration when the beverage in the container is shaken and the like). On the other hand, jelly with too large a break strain may become difficult to chew. For example, in order to obtain the texture of the grapefruit particle bag, when it is measured by the method described in the reference example described later, the time to the breaking point is 3 to 7 sec., Preferably 4 to 6 sec. . By using the jelly fragments prepared by the formulation having the breaking strain of, it is possible to obtain jelly with a texture close to the actual fruit.

Although the storage process also varies depending on the size and blending of the jelly fragments, it is preferable to carry out at least 12 hours, preferably 24 hours or more so that the desired texture can be imparted to the jelly. If the storage time exceeds a certain time, it can be considered that the texture of the jelly in the alcoholic beverage does not change any more, and there is no upper limit in the storage time, and considering the preservation as an alcoholic beverage, within three years, preferably Is within 2 years, preferably within 1 year. As is well known to those skilled in the art, depending on the type of gelling agent to be used, since the pH and temperature of the alcohol liquid portion affect the gel strength of the jelly pieces, the storage step is carried out with this in mind. For example, for very long periods of storage (e.g. months), agars may have a tendency to soften the jelly by decomposition at low pH, while sodium alginate may have a hardened jelly at low pH. have.

The storage step can be carried out while moving and stirring in the stationary state as long as the jelly fragments are in the alcohol liquid portion. In the adjustment of the jelly fragments and the alcohol liquid portion before the storage step, it is also preferable to obtain the desired texture of the jelly by adjusting them by a combination that increases not only the difference in alcohol concentration but also the difference in penetration pressure such as the difference in sugar content. In the case where the jelly fragment portion and the alcohol liquid portion are separated in a stationary state, it may be desirable to stir gently as necessary. In order to evenly change the texture of the jelly fragments, it is preferable to perform the storage process in a state where the jelly fragments are dispersed in the alcohol liquid portion.

In the alcoholic beverage of the present invention, the amount of jelly fragments in the entire alcoholic beverage may be appropriately set according to the preference, but usually the entire alcoholic beverage is 100, and the jelly fragments are 5 to 50 v / v%, preferably 10 to Let it be 40 v / v%. The amount of jelly fragments in the alcoholic beverage can also be determined by measuring the proportion of jelly remaining on the strainer, for example, via a 20 mesh size strainer.

When preparing a beverage in a container, the storage process of the present invention can be carried out in a container. Filling the container with the jelly shred portion and the alcohol liquid portion can be carried out simultaneously or separately or after mixing. In consideration of reliably mixing the jelly shred portion and the alcohol liquid portion and simplicity, it is preferable to mix them and then fill the container.

Jelly-containing alcoholic beverages

In this specification, a "jelly containing alcoholic beverage" means the beverage which contains the jelly originating from the said (A) jelly fragment part, and contains ethanol further. The alcoholic beverage is not particularly limited as long as it is prescribed by the Japanese Tax Law, and the beverage may be diluted as it is or mixed with other foods and drinks. In particular, low alcohol drinks such as cocktails having fruity flavors can be preferably exemplified from the viewpoint of providing a beverage containing jelly of a texture close to the actual fruit which is a characteristic of the alcoholic beverage of the present invention.

The alcohol concentration of the alcoholic beverage of the present invention is 1 v / v% or more, preferably 1 to 25 v / v%, more preferably 3 to 12 v / v%, still more preferably 4 to 10 v / v% Especially preferably, it is 5-8 v / v%. In general, when the alcohol concentration is less than 1 v / v%, almost no sense of alcohol is felt, and when it exceeds 25 v / v%, it is known that the alcohol odor is too strong and fresh flavor such as fruit juice is lost. Since the alcoholic beverage of the present invention is preferably provided as a fruit-based alcoholic beverage, the alcoholic beverage of the present invention is preferably designed to have the alcohol concentration.

The size of the jelly in the jelly-containing alcoholic beverage of the present invention may be any size, but in general, in the case of imparting a texture such as citrus fruit to the jelly, the average particle diameter of the jelly is preferably 0.5 to 10 mm. It is more preferable to set it as 1.0-5.0 mm, and it is especially preferable to set it as 2.0-4.0 mm. If the average particle diameter of the jelly is in the above range, it may be mixed that the maximum size of the jelly (the length of the long side when the jelly is not spherical) is about 20 mm. A beverage containing this size jelly is a beverage that feels the texture of the jelly and does not impair the sense of passing the neck unique to alcoholic beverages. The size of the jelly can be adjusted according to the size of the jelly fragments at the time of manufacture.

In the alcoholic beverage of the present invention, it is preferable that the jelly is dispersed in the beverage so as to enjoy the texture and flavor of the jelly and enjoy it until the drink is finished. In the present invention, the "scattered state" of the jelly shreds in an alcoholic beverage means that the jelly shredded parts are dispersed in the whole and close to the uniformity in appearance when the alcoholic beverage is left standing. The method for making the jelly fragments dispersed can be largely divided into two types.

The first method is a method of forming and dispersing jelly fragments containing microgels according to the selection of the gelling agent when preparing the jelly fragments. For example, when cold stirring using deacylated gellan gum as a gelling agent, gels of various sizes are formed depending on the agitation state, and in addition to the jelly having a size that becomes a jelly exhibiting the texture of fruit, the texture is hardly felt. A degree of microgel (appearance is rippling liquid like water) is also formed. This mixture is dispersed in the jelly by the presence of microgels.

Another technique is to use a dispersant. As a dispersing agent, a conventionally well-known thing can be used, What is necessary is just to consider the viscosity of an alcohol liquid part, etc., For example, native gellan gum, LM pectin, kappa-carrageenan, tamarind seed gum, etc. can be used.

The above two methods may be used alone or in combination in consideration of viscosity and the like. For example, the microgel containing microgel using deacylated gellan gum as a gelling agent may be thickened by adding a very small amount of native gellan gum. By dispersing together with the thickening effect not to lose, a stable dispersion state can be obtained without impairing the feeling beyond the neck peculiar to alcoholic beverages.

In a jelly containing alcoholic beverage, the viscosity of a liquid part can be 6 mPa * s-100 mPa * s (B type viscometer), for example at 20 degreeC. If the viscosity is too high, the feeling of passing over the neck becomes poor, and the beverage lacks the refreshingness. If the viscosity is too low, the jelly fragments are hardly dispersed.

Since the alcoholic beverage of the present invention contains jelly of the same texture as the fruit, the beverage which makes use of the features of the present invention by blending the fruit juice, fruit fiber, pulp, puree, pulp and the like which are combined with the texture of the jelly in the alcoholic beverage. Becomes The kind of fruit in fruit juice etc. is not limited, Moreover, 1 type or 2 or more types may be sufficient, For example, citrus fruit (orange, wine mandarin, lemon, grapefruit, lime, mandarin, citron, tangerine, tangelo) , Karamansi, etc.) apples, grapes, peaches, pineapples, guavas, bananas, mangoes, acerola, papaya, passion fruit, plums, pears, apricots, litchi, blackcurrant, melon, pears, plums, etc. have.

In the alcoholic beverage of the present invention, sugars, acids, flavorings, vitamins, pigments, antioxidants, etc., which are usually blended into alcoholic beverages, in addition to the juice, in both the jelly slices and the alcoholic liquid portions, are not impaired. A sweetener, an acidulant, an emulsifier, a preservative, a seasoning, an extract, a pH adjuster, a quality stabilizer, etc. can be mix | blended. The sugar content is preferably about 0 to 25 degrees, more preferably about 0 to 20 degrees in the Brix concentration.

Although pH in particular of the alcoholic beverage of this invention is not restrict | limited, From a viewpoint of mix | blending the jelly of the texture like fruit, it is preferable that it is acidic, specifically, pH 2.5-5.0 are preferable and pH 3.0-4.0 are more preferable. . If the pH is less than 2.5, the acidity is too strong, the palatability is poor in terms of flavor, and the texture of the jelly pieces may change during preservation. When pH exceeds 5.0, it becomes difficult to maintain palatability as a fruit type drink.

Since the said storage process can be performed in a container, the jelly containing alcoholic beverage of this invention can be conveniently provided as a drink contained in a container. The container may use various types of containers such as bottles, cans, paper, and PET, but considering that it contains jelly with a texture such as fruit, the entrance may not be troubled when filling or drinking. It is preferable to use a wide, for example, bottle can. In addition, if a container (for example, a bottle can) provided with a screw cap or the like for reusing the cap can be used as a container, the consumer may close the cap and shake the container to disperse the jelly even when jelly is settled during drinking. It is preferable because it can.

Example

Although an Example demonstrates this invention in detail below, this invention is not restrict | limited by these.

Example 1 Jelly-containing Alcoholic Beverages

Hot water at 80 ° C. is mixed and dissolved in 0.45 g of deacylated gellan gum, 0.19 g of xanthan gum, and 0.13 g of glucomannan to prepare a gelling agent solution having a total amount of 200 g. The gelling agent solution is then cooled to 25 ° C. I was. 160 mL of 2.5% calcium lactate solutions were prepared, and the cooled gelling agent solution was mixed with stirring to form jelly fragments. This jelly fragment part containing liquid was collect | recovered the jelly fragment which remained on the strainer through the 20 mesh size strainer. 150 ml of 20% alcohol or 150 ml of water was mixed with 150 ml of this jelly shred portion, and allowed to stand at 5 ° C for 3 days.

The total amount (300 ml each) of the alcohol solution containing this jelly fragment or the water containing the jelly fragment was added to the sugar acid solution (80 g per fructose glucose solution and 2.7 g of citric acid to make the total amount 1000 ml) 700 It mixed with ml and prepared the total amount 1000 ml of jelly-containing alcohol drinks and jelly-containing non-alcoholic drinks. For these drinks, five expert panelists evaluated which one was more desirable for a texture similar to real fruit.

Five out of five panelists evaluated that the jelly-containing alcoholic beverage had a preferred texture as a texture more similar to the real fruit than the jelly-containing non-alcoholic beverage.

Example 2 Jelly-Containing Alcoholic Beverages in Containers

The jelly fragments were prepared by the combination shown in Table 1. That is, 80 degreeC warm water was mixed and dissolved in deacylated gellan gum, xanthan gum, and glucomannan, the gelling agent solution which turns into total amount 200L was prepared, and this gelling agent solution was cooled to 25 degreeC. The calcium solution (160 L of 2.5% calcium lactate solution) of the mixing | blending of Table 1 was prepared, and this cooled gelling agent solution was mixed, stirring, and the jelly fragment part was formed. The jelly fragments thus prepared contained jelly fragments and microgels having an average particle diameter of 2-3 mm.

Next, the part of the jelly mixed with the neutral spirit of the blend of Table 1 was mixed with a portion having an alcohol concentration of 30 v / v%. Then, the remaining raw materials were immediately added and stirred. It mixed and prepared the total amount 1000 liter of jelly containing alcoholic beverage. Each 280 ml of this alcoholic beverage was filled into a wide canned bottle can to obtain a jelly-containing alcoholic beverage contained in a container. After filling this container with alcohol, after 12 hours of drinking, it was an alcoholic beverage containing jelly very similar to grapefruit particle bags. When it was not announced that it was jelly, some people misunderstood that actual fruit was mixed.

TABLE 1

(Jelly three parts: total 360 ℓ)

Gelling solution (total 200.0 L)

  Deacylated gellan gum 0.45 kg

  Glucomannan 0.13 kg

  Xanthan Gum 0.19 kg

  Water level

Calcium solution (total 160 L)

  Calcium Lactate 0.40 kg

  Water level

  (Others: total 640 ℓ)

  Neutral Spirit (65 °) 92.3 ℓ

  Fructose glucose liquid 80.0 kg

  Grapefruit concentrated juice 35.0 kg

  20.0 kg of fruit fiber

  2.5 kg of citric acid

  1.5 liters of spices

  Water level

Example 3 Jelly-Containing Alcoholic Beverages

In Table 1, the jelly containing alcoholic beverage was prepared like Example 2 except having mix | blended 0.4 kg of native gellan gum with the mix of (other). It was a very dispersible beverage.

Reference Example Changes in gel strength of jelly by storage in alcohol-containing liquids

A gel portion having a size capable of measuring gel strength was prepared, and gel strength after storage in an alcohol-containing liquid and an alcohol-free liquid was compared.

Hot water at 80 ° C. is mixed and dissolved in 0.45 g of deacylated gellan gum, 0.19 g of xanthan gum, and 0.13 g of glucomannan to prepare a gelling agent solution having a total amount of 200 g. The gelling agent solution is then cooled to 25 ° C. The mold was poured into a cylindrical mold having a diameter of 30 mm, immersed in a 2% calcium lactate solution, and the mold was gently removed from the calcium solution and left to stand for 30 minutes to form a jelly portion. The formed jelly was immersed in a 10% alcohol-containing liquid or an alcohol-free liquid containing 0.6% of calcium lactate, and allowed to stand at 5 ° C for 2 days, and then cut into a cylindrical shape having a diameter of 30 mm and a height of 30 mm to obtain gel strength ( Strength at break)). The measuring method of gel strength is as follows.

(Measurement method of gel strength)

Measuring instrument: Texture Analyzer (Stable Micro Systems)

Plunger: φ10 mm

Insertion Speed: 2 mm / s

The measurement result of gel strength is shown in FIG. The gel strength was 150.7 g (Fig. 1-2) in the jelly stored in the alcohol-containing liquid, whereas the jelly stored in the alcohol-free liquid was 100.7 g (Fig. 1-1). It was confirmed that the gel strength of the jelly portion is increased. In addition, the time to break point was 4.53 sec. For the jelly stored in the alcohol-free liquid, and 4.91 sec. For the jelly stored in the alcohol-containing liquid. It was. It is also a feature that only the strength is enhanced without changing the time to the breaking point. From this result, it became clear that by storing in an alcohol containing liquid, the texture of a jelly part was strengthened more and it was possible to give a desirable texture. In addition, since the strength of the gel was confirmed for two days in the jelly portion having a diameter of 30 mm, it was considered that the storage in the alcohol-containing liquid was sufficient for about 12 hours as long as the size of the jelly fragment when preparing the jelly-containing alcoholic beverage was obtained. .

Claims (7)

The manufacturing method of the jelly containing alcoholic beverage containing the process of storing the (A) jelly fragment part containing a gelling agent in the alcohol liquid part containing (B) alcohol. The method of claim 1,
The manufacturing method of the jelly containing alcoholic beverage whose alcohol density | concentration of (B) alcohol liquid part is 1-25 v / v% in the said storage process. The jelly containing alcoholic beverage containing the jelly of 50-500 g of gel strength obtained by the manufacturing method of Claim 1 or 2. A jelly containing alcoholic beverage containing the (A) jelly fragment part containing a gelling agent, and the (B) alcohol liquid part containing an alcohol. The method according to claim 3 or 4,
A jelly-containing alcoholic beverage in which part or all of the jelly is dispersed, wherein the average particle diameter of the jelly is 0.5 to 10 mm and / or the alcoholic beverage contains a dispersant. The method according to any one of claims 3 to 5,
Jelly-containing alcoholic beverages in containers. The method according to any one of claims 3 to 6,
(A) A jelly containing alcoholic beverage in which a jelly fragment contains a deacyl-type gellan gum as a gelling agent.

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