JPH02273141A - Fermented milk containing distilled liquor - Google Patents

Abstract

PURPOSE:To obtain a fermented milk containing distilled liquor and having excellent taste by mixing distilled liquor to fermented milk at a specific ratio, thereby suppressing the increase of acidity and improving the preservability by the bactericidal action of the liquor. CONSTITUTION:Whole milk or skim milk is thermally sterilized, maintained at 35-45 deg.C and inoculated with lactic bacterium to effect the fermentation and oxidization to obtain a fermented milk. The objective milk is prepared by mixing 100wt.% of the fermented milk with 20-50wt.% of a >=25-proof distilled liquor and a proper amount of a sweetener and stirring the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to fermented milk containing distilled alcohol which is obtained by mixing fermented milk with distilled alcohol to extend the life of the product and which can be used as a health food.

<Problems to be solved by conventional techniques and inventions> Currently,
When drinking distilled spirits such as shochu and whiskey, it has become popular as a health measure to mix them with milk to protect the liver.

However, when mixing distilled liquor with milk, there are difficulties in determining the appropriate amount at the right time, such as the inability to preserve it or the taste changing depending on the mixing ratio.

On the other hand, fermented milk differs from milk in that it is solid in shape and is currently positioned as a health food. Furthermore, lactic acid foods are subject to some kind of suppressive measures to suppress the increase in acidity due to the progression of viable bacteria, resulting in problems such as a decrease in effectiveness or the fact that they do not necessarily have a positive effect on the human body. There is.

In the present invention, by mixing an appropriate amount of distilled liquor such as shochu or whiskey with fermented milk, as a result, the increase in acidity is suppressed, the preservation condition is good due to the bactericidal action, and the alcohol containing alcohol has an excellent taste. The purpose is to provide fermented milk.

Means to solve problems〉 The above object of the present invention can be achieved by the following manufacturing method.

That is, the gist is that 25 to 50% by weight of distilled liquor having an alcohol content of 25°C or higher and an appropriate amount of a sweetener are added to 100% by weight of fermented milk, and the mixture is then stirred and mixed. It is fermented milk containing sake.

The above-mentioned fermented milk is made by heating and sterilizing milk or skim milk for 35 minutes.
It is made by fermenting and oxidizing the lactic acid bacteria transferred at a temperature of °C to 45 °C, and uses shochu, whiskey, brandy, etc. as distilled alcohol, and the amount varies depending on the alcohol content. It is something that can be adjusted.

<Examples and effects> The fermented milk containing distilled liquor according to the present invention will be described in detail below based on the examples.

Shochu (alcohol content: 25”) for 300cc of fermented milk
) 150cc, then sweetener (sand IN) 100ml
g was added and mixed by stirring in a tank equipped with a stirrer.

1 serving■) Shochu (alcohol content 25＠) for 300cc of fermented milk
), then 150g of sweetener ($1 liter of sand)
was added and stirred and mixed in a tank equipped with a stirrer in the same manner as above.

Urause ■75cc of fruit wine (plum wine) for 300cc of main fermented milk,
Next, 50 g of sweetener (1/50 g of sand) was added and mixed by stirring in a tank equipped with a stirrer.

As a result of tasting it with several men and women, it was found that Example 1 had a high alcohol content and was relatively popular among men because it contained less sweetener, while Example 2 had a lower alcohol content and was more popular among men. It was popular among women because of its sweet taste. In addition, Example 3 had a lower alcohol content and sweetness, and was a medicinal fruit liquor, making it popular among both men and women as a health product.

The fermented milk used in each of the above cases was obtained by heat-sterilizing milk, maintaining the temperature at 35°C, and transferring lactic acid starter bacteria to ferment and oxidize it. I confirmed that I got the same result. In addition to sugar, honey, liquid sugar, chemical sweeteners, etc. may be used as the sweetener.

One month has passed for each of Examples 1 to 3, and as a result of performing a taste test, it was confirmed that there was no change in taste compared to before.

<Effects of the Invention> As described above, according to the present invention, the nutritional value of milk can be easily absorbed and it can be pregelatinized to maintain its freshness for a long time. It is something that can be held down.

In addition, dairy products have the effect of neutralizing the drug burden placed on the internal organs of the human body due to alcohol content, making it a new dairy product that mutually compensates for the shortcomings of each.

Furthermore, in order to increase the taste of dairy products, sweeteners such as fruit liquor or fruit juice, fruit, green tea, etc. are added to make them popular among a wide range of people, including women, and they can be packaged in cans, bottles, and packs. By packaging it and distributing it under refrigeration, it can be used as a dairy product with a good shelf life.

Claims (1)

[Claims] 1. Alcohol content is 25 per 100% by weight of fermented milk
Fermented milk containing distilled liquor, characterized in that 25 to 50% by weight of distilled liquor consisting of 25 to 50% by weight and an appropriate amount of a sweetener are added, followed by stirring and mixing.