JPH0822215B2 - Beer jelly manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing beer jelly, and more specifically, a beer jelly in a container in which bubbles are appropriately scattered in the beer jelly body (the liquid portion of beer). Manufacturing method.

[Problems to be Solved by Prior Art and Invention] Conventionally, a beer jelly in a container imitating a state immediately after pouring beer into a cup is commercially available.

However, such conventional beer jelly in a container had an appearance similar to that of genuine freshly-brewed beer with meringue etc. for bubbles above the liquid surface, but for the liquid part of beer, that is, the beer jelly body. There was no air bubble at all, and it did not have an appearance equivalent to that of a genuine freshly-brewed beer in which air bubbles were scattered.

In view of the above-mentioned present situation, the present inventors have tried to develop a beer jelly in a container in which bubbles are appropriately scattered in the beer jelly body (the liquid portion of beer, the same applies hereinafter).

As a method for allowing bubbles to be contained in the jelly body, the present applicant has already prepared a carbonic acid-containing aqueous solution and a gelatin aqueous solution with 10 to
Stir and mix under an atmosphere of −40 ° C., and the mixed solution is −10 to 10
An application has been filed for a method of forming a gel by appropriately filling a container after the temperature reaches ℃, and then refrigerating at a temperature not higher than the gelatinization temperature of gelatin (JP-A-59-45837).

Therefore, the present inventors have tried to obtain a beer jelly in a container in which bubbles are appropriately scattered in the jelly body by using the above-mentioned invention. However, the beer jelly body did not have a proper number of bubbles scattered therein.

[Means for Solving Problems] As a result of intensive research and development for solving the above-mentioned problems, the present inventors have conducted a gelatin solution in a specific temperature range and a beer or beer flavor in a specific temperature range. A raw material liquid in a specific temperature range is prepared by mixing with a carbonated beverage that has, and then the beer jelly in which bubbles are appropriately scattered in the jelly body is obtained by adjusting the product temperature condition during filling to a specific range. I obtained the knowledge that I can.

The gist of the present invention completed on the basis of the above findings is (a) a step of mixing gelatin, saccharides and water and then dissolving by heating to 40 ° C. or higher to prepare a gelatin solution, (b) if necessary for the gelatin solution. After adding fruit juice etc.,
A step of cooling to ~ 30 ° C, (c) a step of mixing the gelatin solution with beer or a carbonated beverage having a beer flavor adjusted to 7-20 ° C in advance to prepare a raw material solution at 13-25 ° C,
(D) a step of filling the container with the raw material liquid at a temperature of 13 to 20 ° C. at the time of filling, (e) a step of cooling the container at 0 to 10 ° C., and the above (a) to (e) ) The method for producing beer jelly, which comprises the step of).

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

First, the beer or carbonated beverage having a beer flavor is not particularly limited, and any commercially available beer or carbonated beverage having a beer flavor can be used, but the obtained beer jelly in a container has an alcohol concentration. 1
%, It is preferable to use an alcohol having an alcohol concentration of 1% or less in order to give the beer flavor sufficient. In this case, in order to sufficiently impart the flavor of beer and the stimulating taste of carbonic acid to the obtained beer jelly in a container, the amount of beer or a carbonated beverage having a beer flavor used is 40 to 50% by weight of the entire raw material liquid. It is preferable.

Next, the saccharides used are not particularly limited, and examples thereof include white sucrose, granulated sugar, fructose, and glucose.
Granulated sugar is most preferable from the viewpoint of flavor and good dispersibility in mixing with gelatin.

Next, gelatin is used as a gelling agent. By using gelatin having a low gelling temperature as a gelling agent, it becomes possible to prepare and fill a raw material liquid under the characteristic temperature condition described below, and as a result, bubbles of a beer or a carbonated beverage having a beer flavor are appropriately scattered. The raw material liquid can be gelled in this state, and a beer jelly in a container can be obtained in which bubbles are appropriately scattered in the jelly body.

The amount of gelatin used is not particularly limited, but is preferably 1.50 to 1.75% by weight, and preferably 1.53 to 1.70% by weight of the obtained raw material liquid. 1.50% by weight
When it is below 1, the bubbles in the jelly body tend to disappear due to vibration during transportation of the obtained beer jelly, while when it exceeds 1.75% by weight, the texture of the obtained jelly becomes hard. Not only too much, but there is a tendency that a gelatin odor is generated.

 Next, the manufacturing method of the present invention will be described.

First, after mixing the above gelatin, sugar and water, 40 ° C
More preferably, the solution is heated to 40 to 60 ° C. and dissolved to prepare a gelatin solution.

Next, fruit juice or the like is added to the gelatin solution as needed. Examples of the fruit juice include apple fruit juice, lemon fruit juice, orange fruit juice and the like, and one kind or two or more kinds thereof may be appropriately selected and used, but apple fruit juice is mainly used from the viewpoint of flavor of beer. Preferably.

Then, the gelatin solution is heated to 15 to 30 ° C, preferably 15 to 20 ° C.
Cool to ° C. When the temperature is lower than 15 ° C, gelation of the gelatin solution proceeds, and it tends to be difficult to mix with beer or a carbonated beverage having a beer flavor described later, while when it is higher than 30 ° C, beer or When mixed with a carbonated beverage having a beer flavor, a large amount of bubbles are generated and disappear, and it becomes impossible to generate sufficient bubbles when the raw material liquid is filled into a container described later.

Then, the gelatin solution is mixed with beer or a carbonated beverage having a beer flavor, the temperature of which is adjusted to 7 to 20 ° C, preferably 7 to 10 ° C, to prepare a raw material solution at 13 to 25 ° C. When the temperature of the beer or the carbonated beverage having a beer flavor is lower than 7 ° C, in order to make the obtained raw material liquid 13 ° C or higher,
It is necessary to reduce the proportion of beer or a carbonated beverage having a beer flavor, and in this case, the beer flavor cannot be sufficiently imparted. On the other hand, if it exceeds 20 ℃,
Too many bubbles are generated during the mixing with the gelatin solution, and it becomes impossible to generate sufficient bubbles during the filling of the raw material liquid into the container described later.

Further, when the resulting raw material liquid is lower than 13 ° C, gelation proceeds to make it difficult to perform the next filling, while when it is higher than 25 ° C, a large amount of bubbles are generated and disappear, When the next container is filled with the raw material liquid, it becomes impossible to generate sufficient bubbles.

Then, the raw material liquid is filled in a container under the condition that the product temperature at the time of filling is 13 to 20 ° C, preferably 13 to 17 ° C. Bubbles are generated by the filling, and the raw material liquid is in a state of appropriately containing bubbles. If the product temperature during filling is lower than 13 ° C, too many bubbles tend to be contained, while if it exceeds 20 ° C, the generated bubbles tend not to be sufficiently retained.

The container is not particularly limited, but a transparent container is preferable, and for example, a polystyrene container, a polypropylene container, a glass container and the like can be preferably used.

The container is then cooled at 0-10 ° C, preferably 0-5 ° C. When the temperature is lower than 0 ° C, it becomes a frozen state, which is not preferable in terms of texture, and when the temperature is higher than 10 ° C, it takes too long time for the raw material liquid to gel, and bubbles tend to disappear. is there.

 From the above, beer jelly can be obtained.

Further, if necessary, by placing a frothy food such as meringue and mousse, which is appropriately seasoned and flavored, on the upper surface of the obtained beer jelly, beer in a container showing an appearance like beer even more poured. You can get jelly. In this case, it is preferable to use the foamed food containing gelatin etc. from the viewpoint of preventing water separation during storage. Further, in order to match the flavor with the beer jelly body, it is desirable to include white wine or the like.

 Examples will be given below.

[Example] Gelatin, granulated sugar and water were mixed among the above-mentioned raw materials A, and the mixture was heated to 60 ° C. and dissolved to obtain a gelatin solution. After adding lemon juice and apple juice to the gelatin solution,
Cooled down. Then, the gelatin solution was mixed with a carbonated beverage having a beer flavor, the temperature of which was adjusted to 7 ° C. in advance to obtain a raw material liquid. The product temperature of the obtained raw material liquid was 13 ° C. Next, 120 g of the raw material liquid was added to a polystyrene octagonal container (full capacity 180 m
l) After filling under the condition that the product temperature at the time of filling is 13 to 17 ° C,
The beer jelly in a container was obtained by cooling at 3 ° C. for 60 minutes.

On the other hand, gelatin, granulated sugar, white wine, and water were mixed among the above-mentioned raw materials B, and the mixture was heated to 60 ° C. and dissolved to obtain a gelatin solution. Then, after cooling the gelatin solution to 40 ℃, put the gelatin solution and frozen egg white in a ball,
The mixture was slowly stirred, and when the mixture slightly foamed, the ball was cooled with ice water, and then swirled with a hand mixer to quickly produce a meringue (foamed food). Then the meringue
7 g was squeezed onto the upper surface of the above-mentioned beer jelly in a container and then cooled at 5 ° C. The thus-obtained beer jelly in a container had an appearance similar to that of freshly-brewed beer with bubbles appropriately dispersed in the jelly body.

[Advantages of the Invention] As described in detail above, according to the present invention, it is possible to obtain a beer jelly in a container in which bubbles are appropriately scattered in the beer jelly body.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-63-94944 (JP, A)

Claims (1)

[Claims] 1. A step of: (a) mixing gelatin, saccharides and water, and then dissolving by heating to a temperature of 40 ° C. or higher to prepare a gelatin solution; (b) after adding fruit juice or the like to the gelatin solution, if necessary. A step of cooling the gelatin solution to 15 to 30 ° C., (c) mixing beer or a carbonated beverage having a beer flavor, the temperature of which is adjusted to 7 to 20 ° C., to the gelatin solution at 13 to 25 ° C.
The step of preparing the raw material liquid of (d), the step of filling the raw material liquid in a container under the condition that the product temperature at the time of filling is 13 to 20 ° C, and the step of cooling the container under the condition of 0 to 10 ° C. A method for producing beer jelly, which comprises the steps (a) to (e) above.