JPS624112B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a powdered cocktail that is always in powder form and becomes an excellent beverage just by dissolving it in water. Cocktails are generally made with base liquors such as gin, rum, vodka, whiskey, and grape wine, as well as various liquors, fruit juices,
It is made by mixing sugars, syrup, organic acids, essences, pigments, etc. Therefore, it has the disadvantage that it is a liquid and is inconvenient to transport. One possible solution to this problem is to mix the cocktail with an excipient such as dextrin and spray dry the mixture to make a powder cocktail, but cocktails generally contain large amounts of organic acids, sugars, and other extracts. As a result, even if powdered, the entire product solidifies in a short period of time, and has poor solubility in cold water.
It is also possible to powderize only the alcoholic beverages, mix organic acids, sugars, and other extracts, and package it, but the alcohol and water in the powdered alcoholic beverages gasify and fill up inside the packaging, which causes the organic acids to form. , sugars, etc., the entire product gradually solidifies, making it impossible to put it to practical use. Furthermore, in order to improve this caking phenomenon, it may be possible to replace the dextrin used as an excipient with one with a higher degree of polymerization, but in that case, the solubility of cold water aqueous solution may deteriorate, or the dextrin used for drinking may deteriorate. There are disadvantages such as increased viscosity on the tongue. As a result of our research to resolve the drawbacks of such powder cocktails and obtain an excellent product, the present inventors have determined that the average degree of polymerization of dextrins used as excipients is in the range of 4 to 11, When powdering, an organic acid is mixed with an alcoholic beverage and a dextrin, and the mixture of these three is spray-dried to obtain an organic acid-containing powdered alcoholic beverage.
The problem was solved by mixing this with sugars and other powdered cocktail additives and sealing the mixture. That is, the present invention spray-dries a mixed solution of an alcoholic beverage, an organic acid, and a dextrin to form an organic acid-containing powdered alcoholic beverage, mixes the organic acid-containing powdered alcoholic beverage with sugar and other powdered cocktail additives, and seals the mixture. This is a method for producing a powdered cocktail for packaging. At this time, the dextrins used are those obtained by treating starch with an acid, alkali or enzyme and have an average degree of polymerization of 4 to 11, preferably 5 to 11.
Preferably, a No. 9 dextrin is used. However, the average degree of polymerization of dextrins is based on the value obtained by dividing the total amount of dextrin by the amount of reducing sugar in the dextrin. Furthermore, the DE value that has been commonly used is expressed as a 100% ratio of the amount of reducing sugar to the total amount of dextrin. Therefore, when converting the average degree of polymerization into a DE value, the DE value is the number obtained by dividing 100 by the average degree of polymerization.
For example, a dextrin with an average degree of polymerization of 4 is a dextrin with a DE of 25, and a dextrin with an average degree of polymerization of 11 is a dextrin with a DE of 9 (9.09 to be exact). In the present invention, by spray-drying the organic acid together with the alcoholic beverage, caking due to the organic acid during storage can be prevented. As the alcoholic beverage used for producing the powder cocktail of the present invention, alcoholic beverages such as whiskey, gin, rum, vodka, grape wine, etc., or alcohol can be used, and these alcoholic beverages may be used alone or in a mixture. . Furthermore, in the present invention, in order to maximize the degree of alcohol powderization, it is preferable to add alcohol to the alcoholic beverage or to freeze and concentrate the alcoholic beverage to increase the alcohol concentration to 30 to 50 W/W%. As the organic acid added to this alcoholic beverage, any organic acid used in cocktail production can be used, such as citric acid, malic acid, fumaric acid, tartaric acid, or lemon juice, tangerine juice, concentrated lemon juice containing organic acids, etc. It is a kimono. The amount of organic acid added varies depending on the type of powder cocktail intended, but is in the range of 0.5 to 5.0% in the powder cocktail. Sugars include sugar, glucose, etc., and are added in an amount of 5% or more in the powder cocktail. Generally speaking, organic acid and sugar are mixed in powdered alcoholic beverages with excipients such as dextrin added to alcoholic beverages, and when stored, the mixture solidifies rapidly. When sugar is mixed with dried organic acid-containing powdered alcoholic beverages, it can be made so that it will hardly solidify during storage. Next, the average degree of polymerization is 6.7
When spray drying 44W/W% alcoholic water using dextrin, Table 1 shows examples of solidification tests after storage with and without adding an organic acid to the alcoholic water. However, in the test, a mixture of 3 parts of organic acid, 79 parts of powdered alcohol, and 18 parts of sugar, and a mixture of 82 parts of powdered alcohol containing various organic acids (containing 3 parts of organic acid) and 18 parts of sugar were heated at 49°C.
Stored at a temperature of ±1.

【table】

[Table] As is clear from Table 1, a mixture of powdered alcohol, organic acid, and sugar alone solidifies in a short time regardless of the type of organic acid, but when powdered alcohol containing organic acid is mixed with sugar, The mixture will solidify very slowly. Furthermore, although the above example was carried out under severe temperature conditions as high as 49°C ± 1°C, solidification slows down as the temperature decreases, so powdered alcoholic beverages containing organic acids can withstand considerable long-term storage at room temperature. . It is also found that the degree of solidification differs depending on the type of organic acid, with fumaric acid, malic acid, and citric acid being superior in that order. The excipient used next is an average degree of polymerization of 5 to 9.
Dextrin with an average degree of polymerization of 4 to 10 was used to produce citric acid-containing powdered alcohol (containing 3.0% citric acid and 30% alcohol) to explain this using a test example.
Table 2 shows the results of storage at a temperature of 40±1° C. with 8 parts of powdered alcohol containing citric acid and 2 parts of sugar.

【table】

[Table] As is clear from Table 2, it can be seen that as the average degree of polymerization of dextrins increases, caking can be prevented, and for practical purposes, the average degree of polymerization is 5 or more.
However, when a dextrin with an average degree of polymerization of 11 or more is used, the viscosity on the tongue increases and the solubility in cold water deteriorates. The test was carried out by mixing 76 parts of organic acid-containing powder liquor made with dextrins with various average degrees of polymerization and 24 parts of sugar, and dissolving the mixture in water.

[Table] As is clear from the results in Tables 2 and 3, the average degree of polymerization of practically usable dextrins ranges from 5 to
It can be said that it is 9. As described above, in the present invention, starch is treated with acid, alkali, and enzyme, dextrin with adjusted average degree of polymerization is used as an excipient, liquor or alcohol containing an organic acid is mixed with the excipient, and the mixture is spray-dried. An organic acid-containing powdered alcoholic beverage is prepared, sugar and other additives are added to this, and the mixture is sealed and packaged. There are various methods for preparing dextrins, but starch emulsion is hydrolyzed with α-amylase enzyme (it is better to decompose in two steps) and purified into dry powder. The average degree of polymerization of dextrin in stages can be adjusted. An example of the composition ratio of polymerized sugar in the obtained dextrin is shown in Table 4 below.

[Table] Starch emulsion or starch hydrolyzate is treated with a cyclic oligosaccharide-forming enzyme, decomposed and polymerized, and purified.
When powdered, G- contains 6 to 8 polymers of glucose.
Cyclic dextrins such as 6, G-7, and G-8 can be prepared. Dextrin is also prepared by decomposing it in the same way with acid or alkali. When mixing the dextrins obtained by each method or each step with the alcoholic beverage and the organic acid, one or two or more types are used depending on the purpose of use. Further, the organic acid is added to and mixed with the alcoholic beverage and dissolved therein, and the dextrin is mixed so that the water content of the mixed alcoholic beverage is 70% or more. The resulting mixture is sprayed into a chamber at the lowest possible temperature and dried. Sugars and other additives are mixed with the organic acid-containing powdered alcoholic beverage obtained in this way, and sugars with a high pure sugar rate such as rock sugar, Sojitz sugar, and granulated sugar are preferable; Products include powdered essences, powdered fragrances, and pigments. When packaging, it is completely sealed, but it is preferable to package each bag for one-time use. The powdered cocktail obtained by the present invention can withstand long-term storage, dissolves extremely well in cold water, and has a delicious flavor that is no different from that of a regular cocktail, and can be opened at any desired time to enjoy the taste of the cocktail. It's something you can enjoy. This will be explained below using examples. Example 1 1500g of enzyme-treated dextrin with an average degree of polymerization of 5.6
Add and dissolve 1600ml of whiskey (special grade), 350g of alcoholic water (95V/V%), 63g of citric acid (crystals), 1.0g of sodium citrate, and 6ml of lemon flavor, then spray dry at a chamber temperature of 80℃. As a result, they obtained 2.1 kg of powdered whiskey (30% alcohol, 2.5% water). 93 parts of the obtained powdered whiskey and 7 parts of sugar were mixed to prepare a powdered whiskey sour cocktail, which was sealed in an aluminum pack. Unpack the product and powdered whiskey sour cocktail
Pour 120ml of cold water into 50g and stir gently to create a whiskey sour-flavored cocktail (alcohol content: 8.7W/V) that dissolves quickly and has an excellent taste and texture.
%) is completed. Further, when this powder cocktail formulation was stored in a thermostatic oven at a storage temperature of 30°C ± 1 for 3 months, the powder formulation had good fluidity. Example 2 1560g of enzyme-treated dextrin with a degree of polymerization of 6.7, 1300ml of red grape wine, alcoholic water (95V/V%)
After adding and dissolving 800 g of tartaric acid, 17 g of tartaric acid, 32 g of citric acid (crystals), 2.5 ml of wine flavor, and 1.5 g of red pigment, the mixture was spray-dried at a chamber temperature of 80°C to obtain 2.3 kg of powdered wine. This thing is
The alcohol content was 29.5% and the water content was 3.0%. 40 parts of the obtained powdered wine, 20 parts of granulated sugar, and 0.08 parts of strawberry powder (powdered flavor) were mixed to prepare a powdered wine punch cocktail, and the mixture was sealed with an aluminum pack. Pour 135 ml of cold water into 60 g of this mixture and dissolve it to create a wine punch-flavored cocktail (alcohol content: 6.6 W/V%) with good solubility and texture. In addition, this powder cocktail formulation can be stored at a temperature of 30°C.
The powder formulation had good fluidity when stored for 3 months in a thermostat at ±1. Example 3 Enzyme-treated dextrin 1350 with an average degree of polymerization of 7.7
g, alcoholic water (48W/W%) 1400g, tomato paste 200g, citric acid (crystal) 5.3g, sodium citrate 1g, sodium glutamate 7
After adding 0.5 g of red pigment and spray drying at a chamber temperature of 82° C., 1.9 kg of powdered alcohol was obtained. This stuff has alcohol content
The water content was 28.0% and the water content was 3.0%. Mix 87.5 parts of this powdered alcohol, 1.5 parts of salt, 0.4 parts of powdered sauce, 7.0 parts of tomato powder, 0.04 parts of red pepper powder, 3.5 parts of powdered vinegar, and 0.06 parts of lime flavoring (powdered flavor) to prepare a powdered braz daily mary cocktail. death,
Sealed with aluminum pack. Pour 53g of this concoction into 140ml of cold water and dissolve it to create a Brazdai Mary-flavored cocktail (alcohol content) with a texture (viscosity) that goes well with tomatoes.
7.2W/V%). Furthermore, when this powder cocktail formulation was stored in a thermostatic oven at a storage temperature of 30°C ± 1 for 3 months, the powder formulation had good fluidity.

Claims (1)

[Claims] 1 Spray-dry a mixture of alcoholic beverages such as whisky, gin, rum, vodka, grape wine, and alcoholic water, and organic acid and dextrin with an average degree of polymerization of 4 to 11 (DE25 to 9) to produce an organic acid-containing powdered alcoholic beverage. None, crystalline or powdered sugar is mixed with the obtained organic acid-containing powder alcoholic beverage, and the organic acid content is 0.5 to 5.0%.
A method for producing a powder cocktail having high caking resistance, which comprises obtaining a mixture having a sugar content of 5% or more and sealingly packaging the mixture.