TWI515292B - Alcoholic beverage containing jelly and its manufacturing method - Google Patents

Description

Jelly-containing alcoholic beverage and method of 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 fruit-like jelly.

It is proposed to be used in beverages containing pulp such as citrus fruit sacs or grated apples, which can be enjoyed from drinking to drinking to enjoy the texture or aroma, which is equivalent to the technique of stable dispersion in beverages. For example, in a beverage solution, a disperse-dispersed stable beverage of a mandarin sac is stabilized by using a lanolin and LM pectin (Patent Document 1), and a specific amount of garland and/or κ- is added to the beverage solution. a polysaccharide containing a carrageenan and a soluble calcium, and a beverage containing a granular food such as a sac or a jelly granule by adjusting the viscosity (Patent Document 2), and a specific solution in the beverage solution A liquid food or drink containing a solid matter, which is a gelatin, a Tamarind Seed Gum, and a soluble calcium salt and/or a magnesium salt, and which stabilizes the apple puree or the jelly granules (Patent Document 3).

In addition, as a jelly-containing beverage containing a jelly which can enjoy eating, for example, a jelly prepared by using 5 mm chunky cold jelly or 7-8 mm granular sodium alginate is blended and dispersed in LM-containing pectin and calcium salt. Jelly-containing beverage containing beverage (Patent Document 4), combined with lanolin and LM pectin, a jelly-containing beverage containing fibrous jelly (Patent Document 5), and a juice formed by producing granules of calcium alginate material The granules are blended in a beverage of a fruit juice beverage (Patent Document 6), a jelly-containing beverage containing a plurality of small pieces of jelly and a gas (Patent Document 7), and the like.

Recently, in the pulp, it is easy to mix foreign fruits such as seeds or skins of the fruit, and it is not possible to cope with the hygienic problem of the full amount of the beverage, and the jelly having a fleshy taste for use in the beverage needs to be raised. Therefore, a manufacturing apparatus for producing a granular jelly having a fleshy texture is known (Patent Document 8), and a soluble calcium salt is added to a specific amount of a gellan gum and a Xanthan Gum solution, followed by stirring. The LM pectin is added, and the obtained gel is microgel-formed into a beverage having a fleshy texture (Patent Document 9).

On the other hand, as a gelatinized beverage containing a gelatin-containing stable injection, add the orchid gelatin to the orange juice, heat it in a microwave oven, mix it with a vodka heated to about 50 ° C (120 ° F), and cool it with stirring. Alcoholic beverage manufactured to about 5 ° C (40 ° F) (Patent Document 10).

[Patent Document 1] Japanese Patent Laid-Open No. Hei 10-179103

[Patent Document 2] Japanese Patent Publication No. 5-3773

[Patent Document 3] Japanese Patent Publication No. Hei 10-99058

[Patent Document 4] JP-A-1-257449

[Patent Document 5] JP-A-3-277259

[Patent Document 6] JP-A-63-45774

[Patent Document 7] JP-A-5-3775

[Patent Document 8] JP-A-2003-284540

[Patent Document 9] JP-A-2004-129596

[Patent Document 10] Japanese Patent Publication No. 10-502246

As described above, although various jelly-containing beverages having a fleshy texture are proposed, the food texture is different from the real fruit and cannot be satisfactorily satisfied.

The subject of the present invention is to provide a beverage containing a jelly which is more like a real fruit, and particularly a beverage which imparts a jellyiness such as a granule of a citrus fruit.

In order to solve the above problems, the inventors of the present invention have succeeded in reviewing the jelly pieces by mixing the alcohol-containing liquid having a higher alcohol concentration than the alcohol concentration in the jelly pieces, and surprisingly finding the food of the jelly pieces. It feels like real fruit. Further, it has been found that after mixing the above-mentioned jelly flakes and the alcohol-containing beverage solution, by storing for a certain period of time, a food sensation more similar to real fruit can be obtained, and the present invention has been completed.

That is, the present invention provides a method for producing a jelly-containing alcoholic beverage comprising a step of storing (A) a jelly fraction containing a gelling agent in (B) an alcohol-containing alcohol liquid portion.

The present invention further provides a method for producing the above jelly-containing alcoholic beverage in which the alcohol concentration in the alcohol liquid portion is 1 to 25 v/v% in the above storage step.

The present invention further provides a jelly-containing alcoholic beverage containing the jelly having a gel strength of 100 to 200 g obtained by the above production method.

The present invention further provides a jelly-containing alcoholic beverage comprising (A) a jelly flake portion containing a gelling agent, and (B) an alcoholic liquid portion containing alcohol.

The present invention further provides the jelly-containing alcoholic beverage characterized in that the average particle diameter of the jelly is 0.5 to 10 mm and/or the alcoholic beverage contains a dispersing agent, and some or all of the jelly is in a dispersed state.

The present invention further provides the above jelly-containing alcoholic beverage in a container-packed beverage.

The present invention further provides (A) the above jelly-containing alcoholic beverage containing a deodorized type of rosin as a gelling agent.

Further, the present invention provides the above-described production method in which the (A) jelly sheet portion is dispersed in the (B) alcohol liquid portion in the above-described storage step.

Further, the present invention provides a container comprising a step of mixing (A) a jelly sheet portion containing a gelling agent and (B) an alcohol-containing alcohol liquid portion, a step of filling the mixture in a container, and a step of storing the container. A method of manufacturing a jelly-containing alcoholic beverage.

Further, the present invention provides a jelly-containing alcoholic beverage having a citrus flavor such as a citrus-like flap, which is a jelly.

According to the present invention, a jelly having a taste similar to that of a real fruit can be provided, for example, a jelly containing a citrus fruit stalk having a similar mandarin or grapefruit, and an alcoholic beverage which has not been hitherto. The jelly contained in the beverage obtained according to the production method of the present invention is distinguished from the jelly obtained by merely increasing the gelatinizing agent or the like, and has a jelly which is conventionally not in a food texture. Further, according to the present invention, for example, in the case of hygienic matters, even if the actual fruit in an amount sufficient to obtain a sufficient food texture can not be blended, the above-mentioned jelly can be provided to impart a sufficient food texture, and further, it can be provided. The jelly is dispersed in the beverage and has a good throat alcoholic beverage. Forming, coloring or flavoring the jelly into a desired shape, color or aroma provides a novel alcoholic beverage that is intended to be consumed, consumed, and visually enjoyed by the consumer. Further, according to the present invention, such a jelly-containing alcoholic beverage can be easily produced as a container-packed alcoholic beverage filled in a container, which can be directly supplied for distribution.

[Best form for implementing the invention]

The jelly-containing alcoholic beverage of the present invention is obtained by a simple manufacturing method comprising the step of storing (A) a jelly fraction containing a gelling agent in (B) an alcohol-containing alcohol liquid portion, and having the obtained beverage Jelly has a unique feature that is more like the taste of real fruit.

(A) Jelly thin section

In the present specification, the term "fresh flake portion" means a jelly containing a gelatinizing agent in various shapes of a granular shape, a cylindrical shape, and a block shape, and is stored in an alcohol liquid by (B) as detailed below. In some parts, it becomes a fruit-eating jelly. The size of the jelly flakes is considered to be the size of the jelly in the jelly-containing alcoholic beverage, and may be any size. Generally, when the jelly is like a citrus fruit stalk, the size of the jelly flakes is The average particle diameter is 0.5 to 10 mm, preferably 1.0 to 5.0 mm, and particularly preferably 2.0 to 4.0 mm. In addition, in the present specification, the average particle diameter refers to the size of the jelly piece (or jelly) having the largest number (number). When the average particle diameter of the jelly sheet portion is 0.5 mm or less, it is difficult to feel the food texture, and when the average particle diameter is 10 mm or more, it is difficult to fill the container when the beverage is packaged as a container, and the beverage is filled. Beverages also occur, and discomfort such as damage to the throat of the beverage occurs. When the average particle diameter is in the above range, the maximum size of the jelly sheet portion (when the jelly sheet is non-spherical, the length of the long side) may be 20 mm or more.

The jelly chip portion can be made by methods known to those skilled in the art. For example, it may be produced by mixing water, adding one or two or more kinds of gelling agents, heating and dissolving, stirring and cooling. Further, as a method of producing the jelly chip portion, a method for producing a jelly having a pulpy texture known to the manufacturer can be employed. For example, the manufacturing method described in the above-mentioned Patent Documents 4 to 9 and the method of producing the imitation of honeydew melon, imitation pear, imitating apple, etc., and the similar citrus described in JP-A-62-65652 A method for producing a granule food, a method for producing a jelly having a full-flavoured honeydew-like texture, and a method for producing a similar jelly jelly described in JP-A No. 7-31387, etc. Fruit jelly pieces are required.

The type, combination and amount of the gelling agent used in the manufacture of the jelly flakes may be appropriately selected in consideration of the texture or strength of the desired jelly (for example, the strength of transportation, etc.), for example, one type or two types may be used. The above-mentioned dislocated type of orchid, natural gellan, sanxian gum, Glucomannan, carrageenan, agar, gelatin, pectin, alginate and its salt, locust bean gum (Locust Bean) Gum), Tamarind Seed Gum, carboxymethylcellulose and its salts, Curdlan, Psyllium seed gum, and the like. Such methods of use are known to those skilled in the art. For example, when a distorted type of lanolin is used as the gelling agent, it is preferred to mix a divalent metal ion such as a soluble calcium salt and/or a magnesium salt according to a usual method.

When the disintegrating type lanolin is used as the gelling agent, not only the capsular jelly portion but also the microgel can be produced at the same time (refer to Patent Document 9), so that it is not used later. A dispersant, which is still capable of obtaining a jelly-containing alcoholic beverage in a state of being dispersed, is suitable in this regard. When pectin, agar, sodium alginate or the like is used as a gelling agent, the same effect can be obtained.

For example, when a flaky jelly piece is produced using a dislocated type lanolin, the compounding amount is 0.05 to 0.5% by weight, and 0.1 to 0.35 by weight, based on the total amount of the jelly pieces. % is preferably, preferably from 0.15 to 0.3% by weight.

When the gelling agent is blended in an amount and a combination of the gel strength of the jelly when measured by the method of the reference example described later, it may be substituted. Not only the gel strength, but also the time difference to the gel break point is not large, and it is more suitable as a substitute.

(B) Alcohol solution

In the present specification, the term "alcoholic liquid portion" refers to a liquid portion in which the above-mentioned jelly fine portion is stored for the purpose of changing the texture, and the alcohol concentration is higher than that in the jelly thin portion as long as it contains alcohol. The concentration is high, and is not particularly limited. The present invention is characterized in that the jelly pieces are stored in the alcohol liquid portion to obtain a jelly-containing alcoholic beverage which makes the jelly food taste closer to the actual article. The details of the mechanism are not clear, but will not be included. The jelly portion of alcohol or low-concentration alcohol is stored in the alcohol liquid portion containing a higher alcohol concentration, causing the dehydration reaction of the jelly flake portion. The result is predicted to be enhanced in strength and more similar to real fruit. Jelly jelly. The resulting jelly has a different texture than the one that only matches the gelling agent to change the texture. Therefore, the alcohol concentration of the alcohol solution must be designed to be higher than the alcohol concentration of the jelly portion.

More specifically, the "alcohol liquid portion" means a part or all of the liquid portion of the jelly-containing alcoholic beverage obtained by the production method of the present invention, and contains an alcohol portion. Therefore, according to the manufacturing method of the present invention, the jelly flake portion is added or mixed in the alcohol liquid portion, and the jelly-containing alcoholic beverage can be easily obtained by mixing appropriate other raw materials before or after the storage step as needed. In the storage step, as long as the alcohol concentration of the alcohol liquid portion is higher than the jelly fine portion, the mixing timing of the other raw materials is not particularly limited.

The alcohol concentration of the alcohol liquid portion and the jelly fine portion is inferior. If it is 1 v/v% or more, the food feeling of the desired fruit is also considered, and it can be appropriately set. For example, when the citrus fruit such as grapefruit is given to the jelly, the alcohol concentration difference between the alcohol liquid portion and the jelly thin portion is 1 to 50 v/v%, preferably 3 to 40 v/v%. It is especially good at 4 to 30 v/v%. If the difference in alcohol concentration between the alcohol liquid portion and the jelly thin portion is less than 1 v/v%, a satisfying fruit food sensation cannot be obtained. If it exceeds 50 v/v%, the citrus fruit sac may disappear. In addition, the gelling agent contained in the jelly portion can be denatured.

The alcohol contained in the alcohol solution is not limited as long as it can be used. For example, one or a combination of two or more types of brewed alcohol and spirits (Spirit) (rum, vodka, gin) can be used. Etc., Liqueur, whiskey, brandy or roast (class A, B, etc.), and then sake, wine, beer, etc. The jelly-containing alcoholic beverage of the present invention is preferably a fruit-based alcoholic beverage suitable as a fruit-like jelly, and is preferably an alcohol that uses the flavor (for example, alcohol used in conjunction with fruit juice in a cocktail). Further, in the present invention, the alcohol liquid portion is mixed with the jelly fine portion, and the alcohol concentration is diluted, so that it is preferable to use the alcohol concentration high. Therefore, distilled spirits such as roasting, spirits, whiskey, and the like can be suitably used.

In addition, if the alcohol concentration of the alcohol liquid portion is a low concentration, it may be blended with alcohol in the jelly thin portion, but if it is combined with alcohol, it also hinders the gelation of the jelly, so the jelly thin portion of the present invention The parts are preferably in the form of no alcohol.

Storage step

The jelly-containing alcoholic beverage containing the jelly of the desired texture can be obtained by the above-mentioned step of storing (A) the jelly thin portion in the (B) alcohol liquid portion. Whether or not the jelly is a desired food is judged by drinking the jelly-containing alcoholic beverage, and can also be judged by the gel strength.

In the present specification, the term "gel strength" refers to a value measured by the method of the reference example described later, and the measurement is a jelly (gel) which can be measured and used in the same manner as the jelly portion. The strength of the suitable jelly is changed depending on the type of the fruit that is intended to be close to the jelly. However, for example, when the grapefruit stalk is desired, the method described in the reference example described later has a strength of 50 to 500 g. It is suitable for 100 to 300 g, and the jelly portion prepared by the combination of 100 to 200 g is particularly suitable for obtaining jelly which is close to the true fruit texture. If the gel strength is too high, the chipping becomes difficult, and it is difficult to drink, and it is difficult to chew or the like. If the gel strength is too low, it becomes difficult to feel the texture of the jelly. In addition, the fracture deformation at the time of measuring the gel strength can also be used as an indicator of the texture of the jelly, especially the viscosity strength (viscoelasticity). Here, the term "fracture deformation" means a value obtained by dividing the distance from the breaking point by the value of the jelly height (%), and the time at which the breaking point is reached, as an evaluable value. A jelly having a small fracture (brittle) is easily broken by vibration in the beverage (vibration during transportation or vibration when drinking the container by shaking the beverage up and down). On the other hand, jelly with excessively fractured deformation becomes difficult to chew. For example, in order to obtain the texture of the grapefruit, the method described in the reference example will be prepared by using a combination of a fracture to a fracture point of 3 to 7 sec. and a fracture deformation of 4 to 6 sec. The jelly portion of the jelly can be obtained from the jelly of the real fruit.

Although the storage step depends on the size or fit of the jelly pieces, the food texture required for the jelly can be given for at least 12 hours, preferably for more than 24 hours. If the storage time is more than a certain period of time, it is considered that there is no upper limit to the storage time of the jelly in the alcoholic beverage. Therefore, if it is considered as the preservation property of the alcoholic beverage, it is preferably within 3 years and within 2 years. It is especially good within 1 year. As is well known to the industry, depending on the type of gelling agent used, this point is noted for the storage step because the pH or temperature of the portion of the alcohol solution affects the gel strength of the jelly flakes. For example, during storage for a very long period of time (for example, several months), if the agar is low, the jelly may become soft due to decomposition, and on the other hand, if the sodium alginate is at a low pH, the jelly may become hard.

The storage step is performed as long as the jelly pieces are partially in the alcohol liquid portion, and may be left as it is moved or stirred. In the adjustment of the jelly thin portion and the alcohol liquid portion before the storage step, not only the difference in the alcohol concentration, but also the adjustment of the blending to increase the difference in the sugar content and the difference in the osmotic pressure to obtain the desired food texture. jelly. When the jelly flake portion is separated from the alcohol liquid portion in a standing state, it is preferable to slowly stir it as needed. The food texture of the jelly flakes is uniformly changed, and the storage step is preferably carried out in a state in which the jelly flakes are partially dispersed in the alcohol liquid portion.

In the alcoholic beverage of the present invention, the amount of jelly flakes in the whole alcoholic beverage may be appropriately set according to the preference, but when the total amount of the alcoholic beverage is 100, the jelly fine fraction is 5 to 50 v/v% to 10 ~40v/v% is suitable. Further, the amount of the jelly flakes in the alcoholic beverage can be determined, for example, by measuring the ratio of the residual jelly on the filter by a 20 mesh size strainer.

The storage step of the present invention can be carried out in a container when the container is packaged. The filled jelly portion and the alcohol portion may be simultaneously or separately or mixed after being mixed in the container. It is advisable to mix the jelly pieces and the alcohol liquid part and the simplicity to mix them and then fill them in the container.

Jelly-containing alcoholic beverage

In the present specification, the term "jelly-containing alcoholic beverage" means a jelly containing a portion of the jelly pieces from the above (A), and an alcohol-containing beverage. Alcoholic beverages are subject to the provisions of the Japanese Wine Tax Law. There is no special regulation. The beverage can be directly, diluted or mixed with his food and beverage. In particular, in view of the fact that the beverage containing the jelly of the real fruit is provided in the characteristics of the alcoholic beverage of the present invention, it can be suitably used, for example, as a low-alcoholic beverage having a fruit-flavored cocktail.

The alcoholic beverage of the present invention has an alcohol concentration of 1 v/v% or more, preferably 1 to 25 v/v%, preferably 3 to 12 v/v%, more preferably 4 to 10 v/v%, and 5 to 8 v/ v% is the best. It is generally considered that if the alcohol concentration is less than 1 v/v%, the alcohol sensation is hardly felt, and if it exceeds 25 v/v%, the alcohol odor is too strong, and the fresh flavor such as juice is subtracted. Since the alcoholic beverage of the present invention is suitable for providing alcoholic beverages as fruit, it is preferable to design the above alcohol concentration.

The jelly in the jelly-containing alcoholic beverage of the present invention may be of any size, but generally gives a citrus-like taste to the jelly, and the average particle size of the jelly is preferably 0.5 to 10 mm, preferably 1.0 to 5.0 mm. It is better to 2.0~4.0mm. When the average particle diameter of the jelly is within the above range, the maximum size of the jelly (when the jelly is non-spherical, the length of the long side) may be 20 mm or more. With this size of jelly drink, you can feel the fruit Frozen food, and does not damage the unique throat drink of alcoholic beverages. The jelly size can be adjusted by the size of the jelly pieces at the time of manufacture.

The alcoholic beverage of the present invention can enjoy the texture or flavor of the jelly from the start of drinking to the end of drinking, and the jelly is preferably dispersed in the beverage. In the present invention, the so-called "dispersed state" of the jelly flakes in the alcoholic beverage means that the jelly flakes are partially dispersed as a whole, and the naked eye is almost uniform. The method for causing the jelly pieces to be in a dispersed state can be roughly classified into two types.

The first method is a method of forming a microgel-containing jelly sheet portion by selecting a gelling agent for producing a jelly sheet portion. For example, when a disintegrating type of lanthanum is used as a gelling agent, when cooling and stirring, jelly of various sizes is formed depending on the state of agitation, and in addition to jelly which is a fruit-like jelly, it is hard to feel a sense of food. The degree of microgel (appears as a water-like liquid). This mixture is dispersed by the microgel to disperse the jelly.

On the other hand, a method of using a dispersant is used. As the dispersing agent, a conventionally known one may be selected in consideration of the viscosity of the alcohol liquid portion, etc., for example, natural gellan gum, LM pectin, kappa-carrageenan, tamarind gum or the like may be used.

The above two methods are based on the viscosity, and may be used singly or in combination. For example, a microgel-containing jelly using a distorted type of lanolin as a gelling agent is added without adding a trace amount of natural gellan gum. The viscosity-increasing effect of the viscosity increases and disperses, does not damage the unique throat feeling of the alcoholic beverage, and can obtain a stable dispersion state.

Regarding the jelly-containing alcoholic beverage, the viscosity of the liquid portion is, for example, 6 mPa ‧ to 100 mPa ‧ at 20 ° C (B type viscosity meter). When the viscosity is too high, it becomes a beverage that has a bad throat feeling and lacks a refreshing feeling. However, when the viscosity is too low, it is difficult for the jelly sheet portion to be dispersed.

Since the alcoholic beverage of the present invention contains fruit-like jelly, it is blended with fruit juice, juice fiber, pulp, puree, pulp, etc., which have good jelly-like taste properties, and thus become a useful use. A beverage of the character of the invention. There are no restrictions on the types of fruits such as juice, and one or more types, such as citrus fruits (orange, citrus, grapefruit, lime, tamarind, grapefruit, tangerine, orange pomelo) (Tangelo), Philippine citrus (Calamansi, etc.), apple, grape, peach, pineapple, guava, banana, mango, cherries (Acerola), papaya, passion fruit, plum, pear, apricot, lychee, black currant (cassis), cantaloupe, western pear, plum, etc.

In the alcoholic beverage of the present invention, in addition to the juice, as long as it does not damage any of the jelly thin portion and the alcohol liquid portion, it can be blended with a sugar, an acid, a spice, a vitamin, a coloring matter, an antioxidant, and a sweet taste in combination with a normal alcoholic beverage. Materials, sour materials, emulsifiers, preservation materials, seasonings, extracts, pH adjusters, quality stabilizers, etc. The sugar content is preferably from about 0 to 25 °, and particularly preferably from 0 to 20 °.

The pH of the alcoholic beverage of the present invention is not particularly limited, but it is preferably acidic in view of the fruit-like jelly. Specifically, pH 2.5 to 5.0 is preferred, and pH 3.0 to 4.0 is particularly preferred. When the pH is less than 2.5, the sourness is too strong, and the taste is lowered on the flavored surface, and the texture of the jelly flakes may be changed during storage. When the pH exceeds 5.0, it is difficult to maintain the taste as a fruit-based beverage.

The jelly-containing alcoholic beverage of the present invention can be suitably packaged as a container because the above-described storage step can be carried out in a container. Although the container can be used in various forms such as a bottle, a can, a paper, or a PET bottle, if a jelly containing a fruit-like texture is considered, it is not suitable for use in filling or drinking, and a wide mouth is used. For example, a bottle of Baote is suitable. Further, if a container having a screw cap that can be closed again or the like is used as a container (for example, a PET bottle), it is suitable because the jelly is precipitated even when drinking, and the container is closed and the container vibrates up and down to disperse the jelly.

[Examples]

Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited thereto.

Example 1 Alcoholic beverage containing jelly

0.45g of degummed gellan gum, 0.19g of Sanxian gum and 0.13g of glucagon mannose gum, mixed with warm water at 80 ° C to dissolve, to prepare a total of 200g of gelling agent solution, and then, to cool the glue The solution was made at 25 °C. 160 ml of a 2.5% calcium lactate solution was prepared, stirred under the cooled gelling agent solution, and mixed therein to form a jelly fine fraction. The jelly fine fraction was filled with a liquid, and the 20-mesh filter was used to recover the jelly fine fraction remaining on the filter. In 150 mL of this jelly fine fraction, 150 mL of 20% alcohol or 150 mL of water was mixed and allowed to stand at 5 ° C for 3 days.

The total amount of the alcohol solution containing the jelly portion or the water containing the jelly portion (300 mL each), and 700 mL of the sugar acid solution (80 g of fructose glucose solution sugar, 2.7 g of citric acid, make the total A 1000 mL solution was mixed to prepare a total of 1000 mL of jelly-containing alcoholic beverage and jelly-containing non-alcoholic beverage. For these drinks, five professional reviewers evaluated the food that is more similar to real fruit and is a favorite.

Five of the five reviewers evaluated that the jelly-containing alcoholic beverage had a more similar taste to the real fruit than the jelly-containing non-alcoholic beverage, and it was a favorite food.

Example 2 Container Packaging Jelly Drinks Containing Jelly

As shown in Table 1, the jelly pieces were prepared. That is, the dissolving type of lanolin, the celestial gum and the glucomannan gum are mixed with warm water at 80 ° C to prepare a total of 200 L of a gelling agent solution, and then the gelling agent solution is cooled to 25 ° C. . A calcium solution (160 L of a 2.5% calcium lactate solution) composed of Table 1 was prepared, stirred under the above-mentioned cooled gelling agent solution, and mixed therein to form a jelly fine fraction. The thus prepared jelly flakes portion contains jelly flakes and microgels having an average particle diameter of 2 to 3 mm.

Next, Table 1 is composed of Neutral Spirits, and the water in the composition is mixed so that the alcohol concentration is 30 v/v%, mixed in the above-mentioned jelly fine portion, and then the remaining portion is added immediately. The raw materials were stirred and mixed to prepare a total of 1000 L of jelly-containing alcoholic beverage. Each 280 mL of this alcoholic beverage was filled in a wide-mouthed special bottle to obtain a jelly-containing alcoholic beverage in a container. After filling the alcoholic beverage in the container, when drinking the beverage for 12 hours, it is a jelly-like alcoholic beverage similar to grapefruit sac. When not being told as a jelly, some people even mistakenly believe that it matches the real fruit.

[Table 1]

(Jelly flakes: 360L)

‧ gelling agent solution (200.0L)

Dislocating type blue gum 0.45kg

Glucose mannose gum 0.13kg

Sanxianjiao 0.19kg

Water remaining

‧Calcium solution (160L)

Calcium lactate 0.40kg

Water remaining

(Other: 640L)

Neutral spirits (65°) 92.3L

Fructose glucose liquid sugar 80.0kg

Grapefruit Concentrated Fruit Juice 35.0kg

Fruit fiber 20.0kg

Citric acid 2.5kg

Spice 1.5L

Water remaining

Example 3 Alcoholic beverage containing jelly (2)

In Table 1, in the (other) composition, a jelly-containing alcoholic beverage was prepared in the same manner as in Example 2 except that 0.4 kg of natural gellan gum was blended. It is a beverage with excellent dispersion.

Reference Example Change in gel strength of jelly by storage in alcohol containing liquid

A jelly fraction capable of measuring the strength of the gel is prepared, and the gel strength after storage in an alcohol-containing liquid and an alcohol-free liquid is compared.

0.45g of degummed gellan gum, 0.19g of Sanxian gum and 0.13g of glucagon mannose gum, mixed with warm water at 80 ° C to dissolve, to prepare a total of 200g of gelling agent solution, and then, to cool the glue The solution was poured into a cylindrical mold having a diameter of 30 mm at 25 ° C, immersed in a 2% calcium lactate solution, and the model was gently removed from the calcium solution, and allowed to stand for 30 minutes to form a jelly portion. The formed jelly portion is immersed in a 10% alcohol-containing liquid or an alcohol-containing liquid containing 0.6% of calcium lactate, and allowed to stand at 5 ° C for 2 days, and then cut into A cylindrical shape of 30 mm and a height of 30 mm was measured for gel strength (strength at breaking point). The method for measuring the gel strength is as follows.

(Method for measuring gel strength)

Measuring machine: Texture Analyzer (Stable Micro Systems)

Plunger: 10mm

Insertion speed: 2mm/s

Figure 1 shows the results of measurement of gel strength. The gel strength was 110.7 g (Fig. 1-1) with respect to the jelly stored in the non-aqueous liquid, and the jelly stored in the alcohol-containing liquid was 154.6 g (Fig. 1-2), and it was confirmed that it was stored in the alcohol-containing liquid. The gel strength of the jelly portion is increased. Further, the time to the break point was 4.53 sec. of the jelly stored in the non-containing liquid, and the jelly stored in the alcohol-containing liquid was 4.91 sec. The intensity enhancement is also characteristic, without changing the time to the break point. As a result, it was revealed that the food portion of the jelly portion was made stronger by storage in the alcohol-containing liquid, and a good food texture was also obtained. In addition, because even if the jelly portion having a diameter of 30 mm is confirmed to have an increased gel strength in 2 days, it is considered that the storage portion in the alcohol-containing liquid is a part of the size of the jelly sheet when the jelly-containing alcoholic beverage is produced. A 12-hour level is sufficient.

[Fig. 1] A graph showing the measurement result (fracture curve) of the gel strength of a jelly stored in a non-alcohol-containing solution (Fig. 1-1) or an alcohol-containing solution (Fig. 1-2) for 2 days in the reference example. . The vertical axis is the intensity (g), and the horizontal axis is the time after the plunger is in contact with the jelly.

Claims (5)

A method for producing a jelly-containing alcoholic beverage (excluding a gas-containing foaming beverage), which comprises the following steps; (A) producing an average particle diameter of a gelling agent containing a deodorized gellanizer 0.5~ a step of a 10 mm portion of the jelly sheet, (B) a step of producing an alcohol-containing alcohol liquid portion having a concentration of 1 to 50 v/v% higher than an alcohol concentration in the jelly sheet portion, and (C) mixing the aforementioned jelly a portion of the fine film portion and the alcohol liquid portion, a step of dispersing the jelly portion of the jelly portion in the alcohol liquid portion by a release type garnish, and (D) a portion of the jelly piece described above The step of storing more than 12 hours in the alcohol solution. The method for producing a jelly-containing alcoholic beverage (excluding a gas-containing foaming beverage) according to the first aspect of the patent application, wherein the alcohol concentration of the alcohol liquid portion produced in the step (B) is 1 to 25 v/ v%. A jelly-containing alcoholic beverage (excluding a gas-containing foaming beverage) characterized by containing (A) containing a degummed gellan gum obtained by the manufacturing method of the first or second aspect of the patent application. The gelatinizer has an average particle diameter of 0.5 to 10 mm and a gel strength of 100 to 200 g of the jelly fraction, and (B) is higher than the alcohol concentration of the jelly fraction by 1 to 50 v/v%. The portion of the alcohol liquid containing alcohol is dispersed in the alcohol liquid portion by the dissociated type blue gum. Such as the application of the third paragraph of the patent scope of jelly-containing alcoholic beverages (except A gas-containing foaming beverage) further containing a dispersing agent other than the deodorized marbling gum. For example, the jelly-containing alcoholic beverage (excluding the gas-containing foaming beverage) of the third application of the patent scope is a container-packed beverage.