JPS625593B2 - - Google Patents
Info
- Publication number
- JPS625593B2 JPS625593B2 JP59211850A JP21185084A JPS625593B2 JP S625593 B2 JPS625593 B2 JP S625593B2 JP 59211850 A JP59211850 A JP 59211850A JP 21185084 A JP21185084 A JP 21185084A JP S625593 B2 JPS625593 B2 JP S625593B2
- Authority
- JP
- Japan
- Prior art keywords
- mixed liquor
- carbon dioxide
- dioxide gas
- licorice
- sparkling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
本発明は、ビール状の泡立ちと独特の風味を有
する発泡性混成酒に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sparkling mixed liquor having beer-like foam and a unique flavor.
近時、需要者層の嗜好多様化に伴つて酒類、清
涼飲料などの種類は極めて豊富となつてきてお
り、焼酎等の蒸留酒に炭酸ガスを溶入したサワー
風酒類なども市販に供されている。しかしなが
ら、これら炭酸ガスを含有させた従来組成の酒類
は泡立ちの度合が少なく、ビールのような持続性
のある発泡性を付与することができなかつた。
In recent years, with the diversification of customer tastes, the variety of alcoholic beverages and soft drinks has become extremely diverse, and sour-style alcoholic beverages made by incorporating carbon dioxide gas into distilled spirits such as shochu are also available on the market. ing. However, these alcoholic beverages with conventional compositions containing carbon dioxide gas have a low degree of foaming, and cannot provide sustained foaming properties like beer.
本発明は、リキユールあるいは果実酒のような
混成酒にサポニン成分および炭酸ガスを溶入する
ことによりビール状風味の付与に成功したもの
で、従来開発されたことのない新規な発泡性混成
酒とその製造方法を提供するものである。
The present invention successfully imparts a beer-like flavor to a mixed liquor such as liqueur or fruit wine by dissolving saponin components and carbon dioxide gas, and is a novel sparkling mixed liquor that has never been developed before. The present invention provides a method for manufacturing the same.
本発明により提供される発泡性混成酒の組成
は、混成酒にサポニン成分および炭酸ガスを含有
させて構成される。
The composition of the sparkling mixed liquor provided by the present invention is comprised of a mixed liquor containing a saponin component and carbon dioxide gas.
混成酒としては各種の蒸留酒に香料、色素、甘
味料などを加えたリキユール類、通常の果実酒の
ほかエキス分２％未満のスピリツツなどが対象と
なる。 Mixed alcoholic beverages include liqueurs made by adding flavorings, pigments, sweeteners, etc. to various distilled spirits, regular fruit liquors, and spirits with an extract content of less than 2%.
サポニン成分は植物配糖体として知られている
物質で、薬用に用いられる甘草に含まれている。
したがつて、本発明目的には甘草あるいは甘草抽
出物の状態で適用することが望ましい。混成酒に
対するサポニン成分の配合比率は、泡立ちと風味
の度合を勘案して適宜決定される。 Saponin components are substances known as plant glycosides, and are found in licorice root, which is used for medicinal purposes.
Therefore, for the purposes of the present invention, it is preferable to apply it in the form of licorice or licorice extract. The blending ratio of the saponin component to the mixed liquor is appropriately determined in consideration of the degree of foaming and flavor.
炭酸ガスは通常の清涼飲料水用のもの、又は醗
酵により生ずる副産炭酸ガスが使用され、その他
必要に応じて甘味料、酸味料などを添加すること
もできる。 As the carbon dioxide gas, carbon dioxide gas normally used for soft drinks or by-product carbon dioxide gas produced by fermentation is used, and other sweeteners, acidulants, etc. may be added as necessary.
上記組成を有する発泡性混成酒は、次のように
して製造される。 The sparkling mixed liquor having the above composition is produced as follows.
まず混成酒に粉末状甘草あるいは甘草のアルコ
ール抽出液を混合溶解する。粉末状甘草を用いる
場合には、これを直接混成酒に加え撹拌して溶解
させる。沈澱物が生じた際には過処理により除
去する。また、アルコール抽出液を用いる場合に
は、細切りの甘草を濃度35％程度のアルコールに
長時間浸漬したのち過して得た抽出液を混成酒
に混合する。前記浸漬過程でアルコール中に適量
のブドウ糖を溶解しておくと、風味が一層向上す
る。 First, powdered licorice or alcoholic licorice extract is mixed and dissolved in the mixed liquor. When using powdered licorice, add it directly to the mixed liquor and stir to dissolve. If a precipitate is formed, it is removed by overtreatment. In addition, when using an alcoholic extract, thinly sliced licorice is immersed in alcohol with a concentration of about 35% for a long time, and the extracted liquid obtained by straining is mixed into the mixed liquor. If an appropriate amount of glucose is dissolved in the alcohol during the soaking process, the flavor will be further improved.
このようにしてサポニン成分を含有させた混成
酒には次いで炭酸ガスを吸収させる。炭酸ガスの
吸収は、カーボネーターを用いガス圧入により溶
入させる方法によつておこなわれる。 The mixed liquor containing the saponin component in this way is then allowed to absorb carbon dioxide gas. The absorption of carbon dioxide gas is carried out by using a carbonator and injecting the gas under pressure.
本発明による発泡混成酒には、ビールと同等の
きめ細い泡が持続的に発生する高度の発泡性と甘
味と苦味が混在した独特の風味が付与されるが、
これは介在するサポニン成分が混成酒の表面張力
を低減して吸蔵炭酸ガスの細泡による持続的発生
に好適な溶液界面の活性化をもたらすと共に、混
成酒成分と巧みに結合して特有の風味を創出する
相乗的作用に基づくものと考えられる。
The sparkling hybrid alcoholic beverage according to the present invention has a high degree of foaming that continuously generates fine bubbles equivalent to that of beer, and a unique flavor with a mixture of sweetness and bitterness.
This is because the intervening saponin component reduces the surface tension of the mixed liquor, activating the solution interface suitable for continuous generation of occluded carbon dioxide gas through fine bubbles, and also skillfully combines with the mixed liquor components to create a unique flavor. This is thought to be based on a synergistic effect that creates
細切りした甘草100ｇを35％アルコール720mlに
浸漬し、これにブドウ糖30ｇを加えて冷暗所に１
ケ月間保存したのち過した。得られたサポニン
成分抽出液を、甲アルコールに果糖、ブドウ糖、
シヨ糖、リンゴ酸、クエン酸、香料、色素等を加
えて合成されたエキス分２％以上のリキユールに
１ml／100mlの配合割合で混合した。ついで、上
記のサポニン成分含有混成酒に常法によりカーボ
ネータを用いて炭酸ガスを圧入して吸収させた。
Soak 100g of shredded licorice in 720ml of 35% alcohol, add 30g of glucose to it, and store in a cool, dark place.
I stored it for several months and then passed it on. The obtained saponin component extract is mixed with alcohol, fructose, glucose,
It was mixed in a liqueur with an extract content of 2% or more, which was synthesized by adding sucrose, malic acid, citric acid, fragrance, pigment, etc., at a mixing ratio of 1 ml/100 ml. Next, carbon dioxide gas was injected and absorbed into the saponin component-containing mixed liquor using a carbonator in a conventional manner.
このようにして製造された組成の発泡性混成酒
を容器に注いだところ、ビール状のきめ細い気泡
が急激に上昇し、液振盪により長時間持続して吸
蔵ガスの発泡上昇が認められた。また、味は甘味
と苦味が混在した独特の風味を有するものであつ
た。 When the sparkling mixed liquor with the composition thus produced was poured into a container, fine beer-like bubbles rose rapidly, and as the liquid was shaken, foaming of the stored gas continued for a long period of time. In addition, the taste had a unique flavor with a mixture of sweetness and bitterness.
以上のとおり、本発明によれば先行技術の炭酸
ガス吸収法によつては付与することができなかつ
たビール状の高発泡性と独特の風味を有する混成
酒が得られるから、需要者の嗜好要求に沿う新た
な酒類として供給することができる実用効果がも
たらされる。
As described above, according to the present invention, a mixed alcoholic beverage having beer-like high foaming properties and a unique flavor, which could not be imparted using the prior art carbon dioxide absorption method, can be obtained. A practical effect is brought about that can be supplied as a new alcoholic beverage that meets demand.
Claims (1)
時間浸漬した後濾過してサポニン成分抽出液を作
成し、該サポニン成分抽出液を混成酒に1vol％の
割合で混合した後炭酸ガスを圧入吸収させること
を特徴とする発泡性混成酒の製造方法。1. Soak shredded licorice in 35% alcohol for a long time, filter it to create a saponin component extract, mix the saponin component extract with mixed liquor at a ratio of 1 vol%, and then pressurize and absorb carbon dioxide gas. A method for producing a sparkling mixed liquor characterized by the following.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59211850A JPS6188869A (en) | 1984-10-09 | 1984-10-09 | Foamable mixed sake (rice wine) and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59211850A JPS6188869A (en) | 1984-10-09 | 1984-10-09 | Foamable mixed sake (rice wine) and its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6188869A JPS6188869A (en) | 1986-05-07 |
| JPS625593B2 true JPS625593B2 (en) | 1987-02-05 |
Family
ID=16612623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59211850A Granted JPS6188869A (en) | 1984-10-09 | 1984-10-09 | Foamable mixed sake (rice wine) and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6188869A (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101175846A (en) | 2005-04-22 | 2008-05-07 | 日本札幌啤酒株式会社 | Method for producing sparkling alcoholic beverage and sparkling alcoholic beverage produced by the method |
| TWI409186B (en) * | 2007-01-16 | 2013-09-21 | Combi Corp | Baby carriage |
| JP4869083B2 (en) * | 2007-01-16 | 2012-02-01 | コンビ株式会社 | stroller |
| WO2012128183A1 (en) * | 2011-03-18 | 2012-09-27 | 不二製油株式会社 | Carbonation retention agent for alcohol-containing carbonated beverage |
| WO2012169085A1 (en) | 2011-06-07 | 2012-12-13 | 麒麟麦酒株式会社 | Foam retention improving agent |
| BR112014032127A2 (en) | 2012-06-20 | 2017-06-27 | Kirin Kk | effervescent beverage comprising an extract of hop oxidation reaction products |
| JP6071551B2 (en) * | 2012-12-28 | 2017-02-01 | 麒麟麦酒株式会社 | Fermented sparkling wine-like carbon dioxide blown beverage and method for producing the same |
| US9968856B1 (en) | 2016-11-15 | 2018-05-15 | Genvid Technologies, Inc. | Systems and methods of video game streaming with interactive overlay and additional data |
| WO2026064098A1 (en) * | 2024-09-17 | 2026-03-26 | Firmenich Incorporated | Flavonoid compounds for enhancing alcohol perception |
-
1984
- 1984-10-09 JP JP59211850A patent/JPS6188869A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6188869A (en) | 1986-05-07 |
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