JPH0484881A - Fruit-containing alcoholic drink and production thereof - Google Patents

Abstract

PURPOSE:To make it possible to store the title alcoholic drank for a long period without causing deformation of fruit meat and making turbidity by adding a fruit covered with an edible jelly-like membrane to an alcoholic drink. CONSTITUTION:A fruit of Nelumbo nucifera G., Vaccinium vitis-Idaea L., etc., is dipped into a solution of edible and irreversible gel forming agent such as alginic acid or carrageenan and then further dipped into a solution containing a water soluble salt of CaCl2, etc., to provide a fruit (A) coated with jelly-like film. Then the fruit A is dipped into an alcoholic drink (B) such as sake, low- class distilled sprits or whiskey and stored in a vessel such as bottle to produce the fruit-containing alcoholic drink.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to an alcoholic beverage containing fruit coated with an edible jelly-like film and to a method for producing the same.

BACKGROUND OF THE INVENTION Conventional techniques and problems to be solved by the invention Conventionally, alcoholic beverages containing fruit have been known, such as those made by soaking plum fruit in plum wine, and those made by soaking apples, pears, etc. in brandy.

These fruits have hard skins and pulps, so even if they are immersed in liquid for a long period of time, the fruits do not crumble easily, do not generate turbidity in the liquid, and have good appearance and high commercial value as alcoholic beverages. However, fruits with soft skin and pulp, such as lingonberries, haskaps, quinces, mulberries,
If you store alcoholic beverages containing gummies etc. for a long time,
The fruit's epidermis is torn, the flesh crumbles, and a lot of turbidity is generated in the liquid, resulting in an alcoholic beverage with low commercial value.

There is a demand for alcoholic beverages containing fruits with soft skin and pulp that have high commercial value.

Means for Solving the Problems The present invention provides an alcoholic beverage containing a fruit coated with an edible jelly-like film, and an alcoholic beverage after forming an edible jelly-like film on the surface of the fruit. The present invention relates to a method for producing an alcoholic beverage containing fruit coated with an edible jelly-like film, which is characterized by steeping.

As the fruit, any fruit with soft skin and pulp can be used, such as haskap, lingonberry, quince, mulberry, and gummi.

Any method can be used to form a film on the surface of the fruit, as long as it is edible and can form an irreversible gel. , a celery-like film may be formed on the surface of the fruit.

When using alginate, carrageenan, or low-methane pectin as a gelling agent, after soaking the fruit in these solutions, this is further soaked in a solution containing water-soluble salts such as lactic acid, calcium chloride, potassium chloride, etc. A film can be formed on the surface of the fruit by immersing it in the water.

When agar or gelatin is used as a gelling agent, a film is formed on the surface of the fruit by placing the fruit, preferably cooled fruit, in a heated agar or gelatin solution, and then cooling the liquid if necessary. can be done.

If necessary, a mixed sol of alginate and gelatin may be prepared and used to form a stronger film on the surface of the fruit.

Furthermore, if necessary, sugars may be added to the gelling agent or sol.
By adding fragrances, colorants, etc. according to purpose and preference, products with improved appearance, texture, and shape retention can be produced.

Alcoholic beverages include a liquor, synthetic liquor, shochu, fruit liquor,
Whiskey, spirits, liqueurs, etc. are used. Preferably, the alcoholic beverage containing the target fruit extract is used.

By storing an alcoholic beverage containing a fruit coated with an edible jelly-like film in a container, such as a bottle, components in the fruit can be leached into the alcoholic beverage without damaging the shape of the fruit. You can get your favorite fruit wine.

Examples are shown below.

Example 20 g (10 pieces) of Haskap fruit were soaked in a 1% sodium alginate solution and then placed in a 1% calcium chloride solution at room temperature for 30 minutes to form a film on the surface of the Haskap fruit. Haskap fruit with membrane formed is 300-
After placing the haskap fruit in a container, add 280 m7 of haskap fruit liquor (alcohol content: 17%) obtained by soaking the haskap fruit in shochu in advance, and add the haskap fruit coated with an edible jelly-like film. An alcoholic beverage containing the following was produced. This alcoholic beverage was stored at room temperature for 5 months, but the haskap fruit did not crumble, no turbidity was generated, and the liquid part was transparent. On the other hand, as a control, haskap fruit was immersed in shochu and stored at room temperature for 5 months to produce an alcoholic beverage.The fruit had severe crumbling, a large amount of bonito turbidity was generated, and the liquid part was cloudy.

Effects of the Invention The method of the present invention provides an alcoholic beverage containing fruits that does not cause the fruits in the alcoholic beverage to crumble even after long-term storage and does not generate any turbidity.

Claims (1)

[Scope of Claims] 1. An alcoholic beverage containing fruit covered with an edible jelly-like film. 2. A method for producing an alcoholic beverage containing a fruit covered with an edible jelly-like film, which comprises forming an edible jelly-like film on the surface of the fruit and then immersing it in an alcoholic beverage. .