JPH02312582A - Fibrous refined sake (rice wine) liqueur - Google Patents

Abstract

PURPOSE:To obtain the subject liqueur having improved flavor, excellent as a healthy drink, containing edible fibers by adding polydextrose and fruit flavor to refined SAKE. CONSTITUTION:Refine SAKE is blended with polydextrose shown by the formula (R is H, glucose, sorbitol, citric acid or polydextrose, and fruit flavor (e.g. apple, grape, lemon or orange) to give the objective liqueur.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a new type of alcoholic beverage based on sake, and more specifically, to an alcoholic health beverage containing dietary fiber. be.

(Prior Art and Problems to be Solved) As lifestyles become more Westernized, food and beverages are also becoming more Westernized. This Westernization of food and beverages is no exception for alcoholic beverages, and even for sake, a traditional alcoholic beverage from ancient times in Japan, the consumption of sake has decreased due to the fact that it is not suitable for modern instant convenience, such as the need for warming. Growth has reached its limit.

Given the current state of technology, in the sake industry,
There is an urgent need to restore taste for sake and increase its consumption.

On the other hand, in modern society where interest in health food and health drinks is increasing, alcoholic beverages are currently being positioned as something that is in opposition to that, and the health benefits of alcoholic beverages are being viewed as something that is in opposition to that. To demand is itself something that is inherently excluded.

(Means for Solving the Problems) The present invention has been made in view of the current state of technology, and simultaneously achieves two purposes: expanding consumption of sake and imparting health benefits to sake. It was done for.

In order to solve the above-mentioned new technological issues, we will first focus on increasing the consumption of sake by focusing on two points: improving the quality of traditional sake and developing a completely new type of sake. We focused on the latter target.

Therefore, as a result of intensive research with the aim of developing a new type of sake that was previously unknown (2), we focused on dietary fiber, and found that if it were a fibrous sake liqueur, it would increase the consumption of sake as described above and add healthiness to sake. We obtained new knowledge that it is possible to achieve two objectives at the same time. The present invention was completed based on this new knowledge.

The important point of the present invention is to add dietary fiber to sake, but conventionally no dietary fiber has been added to sake;
This is a new technical concept.

As a result of screening dietary fibers that can be added to sake from among the large number of dietary fibers that exist, we found that they do not affect the viscosity or color of sake, and have excellent solubility.
Polydextrose was selected as a suitable dietary fiber that can be added in large amounts.

Polydextrose is a low-calorie, non-carious, non-sweet, safe, water-soluble, indigestible polysaccharide with a molecular weight distribution of 160-20,000 and the following chemical structure: .

Polydextrose can be produced, for example, by mixing glucose, sorbitol, and citric acid in a specific ratio, melting the mixture, heating it under reduced pressure to cause condensation polymerization, solidifying and pulverizing the resulting polymer, but it is not commercially available. (Pfizer) can also be used freely.

In the present invention, polydextrose is added to sake,
It is stirred to form fibers, but at that time, a flavor unique to polydextrose may be imparted to the sake, detracting from its desirable flavor.

Therefore, there was a need to improve this point, and after trying various methods, we succeeded in solving this problem by aroma treatment, especially by adding fruit flavor.

As the fruit flavor, any type of flavor can be used as long as it imparts the flavor of apple, grape, lemon, orange, or any other fruit. A mixed flavor in which these fruit flavors are mixed with sake aroma is also effective. In addition to being able to mix and use individual flavors in-house,
Commercially prepared mixed products can also be used freely. Examples include Fruit Mix Original Flavor (Ingredients: Apple Aroma Extract Concentrate, alcohols, esters, ethyl alcohol) and Sake Aroma Extract.
% and a fruit mix flavor mixed at a ratio of 77% (Kyowa Perfume Chemical Co., Ltd. product name: Fruit Mix Flavor CKY-2590).

To produce the sake liqueur according to the present invention, after adding polydextrose and fragrance to sake, mixing and stirring,
Just sterilize it and bottle it. Polydextrose and fragrance may be added in required amounts at the same time or may be added in several portions, and there are no particular limitations on the order or timing of addition. Of course, dietary fiber alone may be used as long as it does not impart any off-taste or odor.

Per sake IQ, polydextrose is 3 to 50 g, preferably 10 to 20 g, and fruit flavor is 0.1 to 1.
It is preferable to add 0 g, preferably 0.5 to 3 g, but the amount may be outside the above range depending on the base sake, and the amount to be added is not particularly limited to 2.

As base sake, in addition to so-called regular sake, which is produced by saccharifying starch with koji and alcoholic fermentation with yeast, you can also use ginjo sake, synthetic sake, red sake, Shaoxing sake, etc. Various liqueurs and medicinal liquors using sake can also be used, and these alcoholic beverages are also included in the sake in the present invention.

Hereinafter, the present invention will be further explained with reference to Examples.

Example 1 15 g of polydextrose (product of Pfizer Inc.) and 2 g of fruit mix flavor cKv-zs90 (product of Kyowa Perfume Chemical Co., Ltd.) were added to 1000 ml of sake.
Stirred. The resulting mixture was sterilized using a microfilter and filled into containers to produce a sake liqueur containing dietary fiber.

Example 2 Polydextrose and fruit mix flavor CKY-25 were added while stirring sake 1000IlIQ.
90 (all commercially available products) were sequentially added in an amount of 10 g and 3 g, respectively. The resulting mixture was pasteurized and bottled to produce a sake liqueur containing dietary fiber.

The obtained sake liqueur is particularly suitable for drinking chilled, and is suitable for filling into 100n+Q to 200mfl bottles and selling in vending machines, and is also a suitable beverage for women.

(Effects of the Invention) According to the present invention, a sake liqueur containing dietary fiber can be produced.

The sake liqueur obtained in this way is completely new and previously unknown, and is highly expected to develop new demand. Furthermore, this sake liqueur contains 5 dietary fibers and is excellent as a health drink.Moreover, by using a specific flavoring agent, the unique flavor of polydextrose is masked and the flavor is improved, making it delicious to drink. can do.

Since the fiber-containing sake liqueur according to the present invention is new, the present invention is highly effective in achieving the two objectives of increasing consumption of sake and imparting health benefits to sake at the same time.

Claims (1)

[Claims] A fibrous sake liqueur characterized by adding polydextrose and fruit flavors to sake.