JP4764802B2 - Alcohol-taste beverage texture aids - Google Patents

Description

  The present invention relates to a food texture auxiliary product for an alcohol taste drink that assists the food texture when drinking an alcohol taste drink.

Conventionally, as a food containing alcohol, there is an alcohol-containing jelly shown in Patent Document 1. The alcohol-containing jelly shown in Patent Document 1 is a confectionery obtained by immersing coffee beans in alcohol and adding a sweetener to the resulting coffee liquor to solidify, and such a product is used as a dessert confectionery.
However, it was a confectionery to the end, and it did not eat mainly alcohol.
On the other hand, there are inventions described in Patent Documents 2 and 3 as alcohol-containing foods that mainly eat alcohol.
JP-A-57-68746 JP-A-6-38729 JP 2006-25718 A Japanese Patent No. 3560595 Japanese Patent Publication No.59-6624 JP 2002-272382 A

The alcohol-containing foods shown in Patent Documents 2 and 3 are all excellent in portability and have an advantage in that they can be eaten at any place at any time.
However, the alcohol-containing foods shown in Patent Documents 2 and 3 all have the same alcohol concentration and amount as ordinary alcoholic beverages such as beer, and since they eat only that, for those who want to suppress the amount of alcohol consumed Did not meet the needs.

On the other hand, there is an effervescent beverage shown in Patent Document 4 as an alcohol-containing beverage having a beer flavor and visual characteristics, since the amount of alcohol to be ingested can be suppressed because the alcohol concentration contained in the beverage is low. This is advantageous in that the amount of alcohol to be consumed can be suppressed.
However, since the alcohol concentration is kept at a low level of less than 1%, there is a problem in that the original richness and throatiness of the beer cannot be felt, leaving the texture unsatisfactory.

On the other hand, there are coated frozen desserts shown in Patent Documents 5 and 6 as viscous foods. These do not deteriorate the texture over a long period of time and have an advantage in the texture when eating.
However, the frozen confections shown in Patent Documents 5 and 6 are both confectionery and do not contain alcohol.

  Therefore, the present invention solves the above-mentioned problems in the prior art, and when drinking an alcohol-taste beverage, it is possible to obtain a texture as if drinking a normal alcoholic beverage with a little use, and also considers health. It is an object to provide a food texture auxiliary for an alcohol-taste beverage.

In order to achieve the above object, the texture-assist product of the alcohol-taste beverage of the present invention assists the texture of the alcohol-taste beverage by drinking the alcohol-taste beverage in the state of being held or left in the mouth or pharynx. It is a food aid and contains a paste-like glutinous rice starch as a main ingredient, and contains ethyl alcohol and cocoa butter that are higher in concentration than alcoholic beverages. This is the first feature.
In addition to the first feature described above, the food texture auxiliary product for alcohol-taste beverages according to the present invention has a second feature that ethyl alcohol has a concentration of between 30% and 40% by weight .

According to the food texture auxiliary product of the alcohol-taste beverage according to claim 1, since the base is in the form of a paste with a viscosity, a thick and smooth feeling can be obtained when it is contained in the mouth, It can easily stick to the mucous membrane of the mouth and throat including the surface of the tongue, and can be made difficult to peel off.
In addition, because the base contains ethyl alcohol at a concentration higher than that of alcohol-taste beverages, you should drink alcohol-taste beverages with texture aids held or left in your mouth or throat. So, the alcohol content in the texture aids, combined with the alcohol content in the alcohol-taste beverage, stimulates the mucous membrane of the mouth and throat so that it feels as if you are drinking a normal alcoholic beverage. Can be tasted. Of course, the food texture auxiliary product according to claim 1 can easily stick to the mouth and the like, and is difficult to peel off. In addition, it is hygienic due to the bactericidal action of ethyl alcohol.

Further, since the base is mainly composed of starch, it can bring about a sufficient viscosity by the action of amylopectin and amylose contained in the starch and can maintain a paste form without becoming hard for a long time.

Since starch is starch derived from glutinous rice, it contains a variety of nutrients necessary for the body such as vitamins, minerals, dietary fiber, iron, calcium, etc. Can be nutritious. In particular, glutinous rice contains amylopectin abundantly, so that it can be made into a paste form with sufficient viscosity and non-curing properties for a long period of time.

Moreover , since cocoa butter is included in the base, the viscosity of the base can be further improved by the oil and fat content of cocoa butter. By doing so, the texture aid can be made thicker and smoother. Cocoa butter is hard at room temperature (20-23 ° C), and has a property of suddenly melting when it becomes higher than room temperature (from about 28 ° C). While maintaining the hardness, it can be melted suddenly when put into the mouth and spread over the tongue and the entire throat. This makes it easier to attach the texture aid to the surface of the tongue or the mucous membrane of the throat when the texture aid is swallowed in the mouth. In addition, stearic acid, which is a main component of the fat content of cocoa butter, has a characteristic that it is difficult to be altered, thereby improving the storage stability of the texture aid. Moreover, since stearic acid does not raise cholesterol level, it can be considered in consideration of health.

According to texture supplements alcoholic taste beverage according to claim 2, since in addition to the effects by the configuration described in claim 1, ethyl alcohol is at a concentration of between 30% to 40% by weight Even a small amount can fully feel the flavor of alcohol. Further, by increasing the amount of alcohol in the entire food auxiliary product to some extent, there is no risk of microbial growth and it can be made hygienic.

Hereinafter, the present invention will be specifically described.
The “texture aid for alcohol-taste beverages” referred to in the present invention means the texture of alcohol-taste beverages such as lack of richness and bad throat caused by low alcohol concentration in alcohol-taste beverages. It has a function to compensate for the insufficiency. Here, “rich” means the richness, depth and richness of the taste, and “texture” means an extended taste such as a flavor including richness and throat. The “alcohol-taste beverage” means an alcohol-containing beverage having an alcohol content of less than 1%.

As the starch used in the present invention, starch made from grains can be used. Examples of cereals include rice, corn, barley such as barley, straw grains such as red beans, and artificial grains such as buckwheat, with glutinous rice and glutinous rice being particularly preferred. It can be made into a paste with sufficient viscosity by adding water to glutinous rice and glutinous rice, adding a liquid such as water to the cooked rice, and mixing with stirring while heating appropriately. Moreover, although the usage-amount of starch can be changed suitably, it is preferable on the viscosity in a mouth etc. that starch is 40 to 60 weight% and water content is set to the range of 60 to 40 weight%.
As the starch composed of glutinous rice, glutinous rice starch, glutinous flour, white ball flour, miso flour, Domyoji flour and the like can be used. Alternatively, some or all of starch such as glutinous corn, glutinous millet, and glutinous millet can be used as a substitute.
As the starch composed of glutinous rice, raw glutinous rice starch, heat-treated glutinous rice starch, various processed glutinous rice products and the like can be widely used. Thus, it can be set as the base with sufficient viscosity by using the starch comprised from glutinous rice or glutinous rice.
Of course, it is also possible to use commercially available glutinous rice without adding water to glutinous rice or glutinous rice. In this way, the rice can be made to have sufficient viscosity by mixing and heating a liquid such as water.
Examples of liquids such as water include water, soft drinks, carbonated drinks, and the like, which can be used alone or in combination.

  The “paste-like” referred to in the present invention is a fluid having a certain viscosity and refers to an intermediate object between a liquid and a solid. By making the base into a paste with a certain viscosity in this way, it is possible to obtain a thick and smooth texture, and when swallowing the texture aids in the mouth, the surface of the tongue and the mucous membrane of the throat It is possible to make it easy to attach the texture aid. Therefore, the amount of each constituent material of the food texture auxiliary product of the present invention may be set so as to be a paste in a finished state.

Although the alcohol concentration of the food texture auxiliary product of the alcohol-taste beverage in the present invention can be changed as appropriate, it is at least higher than that of the alcohol-taste beverage and is 1% to 40% by weight. Less than 1% by weight is less effective. On the other hand, if it is 40% by weight or more, the mouthfeel is too strong. Needless to say, the upper limit of the amount of alcohol is that the mixture once mixed does not separate. Increase the total amount of texture aids when the concentration of alcohol contained in the texture aid is lowered, and decrease the total amount of texture aids when the concentration of alcohol contained in the texture aid is increased. The total amount of alcohol consumed can be adjusted. Moreover, an effective food aid can be obtained by setting the amount in an appropriate range according to the type of alcohol-taste beverage.
In addition, ethyl alcohol used for the food texture auxiliary of alcohol-taste beverages is not particularly limited, but for example, brewing ethyl alcohol, spirits (rum, vodka, gin, etc.), whiskey, brandy, plum wine, shochu, liqueur, etc. There are also sake brewed sake, wine, beer, fruit liquor, old liquor, amazake, etc., each of which can be used alone or in combination.

  The sweetener used in the present invention is not particularly limited, and any of natural sweeteners and artificial sweeteners can be used. For example, glucose, sugar, fructose, sucrose, maltose, isomerized sugar, invert sugar, starch syrup, sorbitol, trehalose, maltitol, xylitol, oligosaccharide, etc. are particularly preferred. By using an oligosaccharide, it is possible to have an intestinal regulating action associated with the growth effect of bifidobacteria, and it is also difficult to become energy without being decomposed in the stomach or intestine. The amount of sweetener used can be changed as appropriate depending on the amount of ethyl alcohol or the like contained in the food supplement, but it is 1% to 40% by weight. It can be included.

As the cocoa butter used in the present invention, only cocoa butter obtained by squeezing cacao beans can be used, or chocolate containing cocoa butter can be used. The chocolate is not particularly limited, and examples thereof include plate chocolate, raw chocolate, and white chocolate. The sugars of chocolate are mainly sucrose and lactose, and these sugars are very rapidly absorbed by the body. Therefore, the use of chocolate makes it possible to make the texture aid with good energy efficiency. The cocoa beans, which are the raw materials for chocolate, contain polyphenols, and polyphenols have a function of eliminating active oxygen.
In addition, since dietary fiber is also abundant and the action of the large intestine can be made smooth, the food texture aid can be considered in consideration of health.
Moreover, although the usage-amount of cocoa butter can be suitably changed when adjusting viscosity, it is desirable that it is 1 to 30 weight%.

  Moreover, it is also arbitrary to use an additive or a raw material for the food texture auxiliary | assistance product of the alcohol taste drink of this invention. Examples of additives include colorants such as red cabbage, anato, carotenoid, flavonoid, and anthocyanin, and / or preservatives such as forsythia extract, and / or acidulants such as citric acid, tartaric acid, and phytic acid, and / or Condiments such as glutamic acid, taurine, arginine, asparagine, sodium inosinate, whey minerals and / or vitamin A, carotene, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folic acid Etc., and each can be used alone or in combination.

Moreover, the presence or absence of addition of fruit juice and / or vegetable juice is also arbitrary for the food texture auxiliary | assistance product of the alcohol taste drink of this invention. For example, fruit juices such as citrus fruits, apples, pineapples, plums, peaches, grapes, and strawberries, and vegetable juices such as carrots, cabbage, and celery can be used alone or in combination.
Moreover, the presence or absence of addition of a soft drink and a carbonated drink is also arbitrary. For example, apple juice and orange juice can be used alone or in combination.

  Moreover, the presence or absence of addition of a flesh and / or a vegetable piece is also arbitrary for the food texture auxiliary | assistance product of the alcohol taste drink of this invention. For example, pulps such as citrus pulp, apple puree, pineapple pulp, peach pulp, grape pulp, and strawberry pulp, carrot puree, and other vegetable purees can be used alone or in combination. The presence or absence of addition of dairy products is also optional. For example, fresh cream and yogurt can be used alone or in combination.

In addition, the “container” in the present invention means a container that can contain a pasty texture aid and can be sealed. The shape and material are not particularly limited, but it is desirable that the container be a single-use sealed small container. By using a sealed small container that can be used once, it is possible to suppress the growth of germs in the container without using preservatives due to the bactericidal action of alcohol before opening, making it extremely hygienic. be able to. Moreover, after opening, it can be made easy to dispose of due to its small size.
Even if the concentration of alcohol contained in food aids is high, the amount of alcohol that can be consumed at one time is clearly limited by being stored in a single-use sealed small container. Even when only supplements are eaten, the amount of alcohol consumed can be reduced.

The present invention will be described more specifically with reference to the drawings. However, the present invention is not limited to these examples.
FIG. 1 is a diagram showing a process of manufacturing a texture aid of Example 1 of the present invention, and FIG. 2 is a diagram showing a process of manufacturing a texture aid of Example 2 of the present invention.

  After adding 50 g of water (20) to 60 g of cooked glutinous rice (10), stirring with a mixer (30), heating in a 600 W microwave oven (40) for 2 minutes, adding 10 g of sugar (50) and adding again a mixer (30 ) To obtain 120 g of a heated pasty base (60). After 120 g of this heated base (60) was cooled, 40 ml of 95% ethyl alcohol (70) was added and stirred with a mixer (30) to obtain 152 g of an alcohol-taste beverage texture aid (80). This was aseptically filled into a sealed small container (90) having a capacity of 10 ml. As a result, the alcohol concentration of the texture aid was about 20%.

  After adding 50 g of water (200) to 50 g of commercially available rice cake (100) and heating for 3 minutes in a 600 W microwave oven (400), add 10 g of chocolate (500) and stir again in the mixer (300). 110 g of pasty base (600) was obtained. After cooling 110 g of this heated base (600), 40 ml of 95% ethyl alcohol (700) was added and stirred with a mixer (300) to obtain 142 g of an alcohol-taste beverage texture aid (800). This was aseptically filled into a sealed small container (900) having a capacity of 10 ml. As a result, the alcohol concentration of the texture aid was about 21%.

  The food texture inspection was performed on the food texture auxiliary products of the alcohol-taste drinks obtained in Example 1 and Example 2. The food texture test was conducted by 15 panelists, divided into a case where an alcohol-taste beverage was drunk after eating the texture auxiliary product of the present invention and a case where only an alcohol-taste beverage was drunk as a comparative example. The alcohol taste beverage used was 350 ml (approximately 0.5% alcohol content) manufactured by Kirin Brewery Co., Ltd., and the results are shown in Tables 1 and 2.

  As shown in Tables 1 and 2, when drinking alcohol-tasting beverages after eating the texture aids of alcohol-tasting beverages obtained in Example 1 and Example 2, only drinking alcohol-tasting beverages Compared to the above, it was shown that both the body and the throat give comfort.

It is a figure which shows the process of manufacturing the food texture auxiliary | assistance goods of Example 1 of this invention. It is a figure which shows the process of manufacturing the food texture auxiliary | assistance goods of Example 2 of this invention.

Explanation of symbols

10 Cooked glutinous rice 20 Water 30 Mixer 40 Microwave oven 50 Sugar 60 Heated base 70 Ethyl alcohol 80 Alcohol taste drink texture aid 90 Sealed small container 100 Commercial rice cake 200 Water 300 Mixer 400 Microwave oven 500 Chocolate 600 Heated Base 700 Ethyl alcohol 800 Alcohol taste drink texture aid 900 Sealed small container

Claims (2)

It is a texture auxiliary product that assists the texture of the alcohol-taste beverage by drinking it in the mouth or pharynx, and is derived from sticky glutinous rice with a viscosity A texture auxiliary product for alcohol-taste beverages, characterized in that ethyl alcohol and cocoa butter having a higher concentration than the alcohol concentration of alcohol-taste beverages are contained in a base composed mainly of starch . 2. The food texture aid for alcohol-taste beverages according to claim 1, wherein the concentration of ethyl alcohol is between 30% and 40% by weight .

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