Cocktail ice using aged puree and manufacturing method thereof

Abstract

The present invention relates to cocktail ice using aged puree and a method for manufacturing the same, and aims to provide cocktail ice using aged puree that provides a fruit flavor without impairing the unique taste and aroma of the alcohol and a method for manufacturing the same. The cocktail ice according to the present invention is manufactured by rapidly freezing an aged puree comprising 25 to 28 wt% yuzu, 25 to 28 wt% sugar, and 45 to 50 wt% fruit.

Description

Technology Field

[0001] The present invention relates to ice for cocktails and a method for manufacturing the same, and more specifically, to ice for cocktails using aged puree that can be used in the manufacture of cocktails and a method for manufacturing the same. Background Technology

[0002] With the COVID-19 pandemic, a culture of drinking at home or alone has become popular, and the Highball, a type of cocktail, is gaining popularity.

[0003] Broadly speaking, a highball refers to any alcoholic beverage made by mixing distilled spirits with carbonated drinks; specifically, it refers to a drink made by filling a glass with ice and mixing whiskey with sparkling water. Citrus fruits such as lemon or lime, or syrups, can be added to a highball according to preference.

[0004] In addition to highballs, you can enjoy cocktails by mixing various types of liquor with beverages, fruits, syrups, and more according to your preference. However, preparing cocktails involves the hassle of preparing a wide variety of beverages and fruits and adjusting their proportions.

[0005] Accordingly, Korean Patent Publication No. 10-2016-0126193 presents a composition for utilizing fruit puree made from fruit in the production of alcoholic beverages using carbonated water. However, as with conventional technology, when liquid fruit puree is mixed with alcohol such as whiskey, there is a problem that it mixes quickly with the liquid alcohol, thereby impairing the unique taste and aroma of the alcohol.

[0006] Therefore, there is a need to develop a method to provide fruit flavor without compromising the inherent taste and aroma of the alcohol. Prior art literature

[0007] Published Patent Application No. 10-2016-0126193 (2016.11.02.) The problem to be solved

[0008] Therefore, the objective of the present invention is to provide cocktail ice using aged puree that provides fruit flavor without impairing the unique taste and aroma of the alcohol, and a method for manufacturing the same. means of solving the problem

[0009] To achieve the above objective, the cocktail ice according to the present invention is prepared by rapidly freezing an aged puree containing 25 to 28 wt% yuzu, 25 to 28 wt% sugar, and 45 to 50 wt% fruit.

[0010] The cocktail ice according to the present invention comprises the steps of: preparing yuzu jam by mixing crushed yuzu and sugar in a weight ratio of 1:0.9 to 1.1; preparing aged yuzu jam by aging the yuzu jam at -7.0 to 1.0℃ for 3 to 5 months; preparing a puree by mixing fruit with the aged yuzu jam; preparing an aged puree by aging the puree at -7.0 to 1.0℃ for 2 to 3 days; and pouring the aged puree into a mold and rapidly freezing it at -60 to -45℃ for 20 to 40 minutes.

[0011] The above fruit may include at least one of strawberries, Cudrania tricuspidata, mulberries, and blueberries.

[0012] The step of preparing the above puree can be such that the weight ratio of the yuzu, sugar, and fruit is 25 to 28: 25 to 28: 45 to 50.

[0013] The step of preparing the aged citron jam and the step of preparing the aged puree may be performed by injecting the citron jam and puree into a container and then inverting the container upside down at regular intervals to allow for aging. Effects of the invention

[0014] The cocktail ice according to the present invention can provide a uniform fruit flavor and sweetness to alcohol without impairing the unique taste and aroma of the alcohol when added to alcohol by rapidly freezing the aged puree, and can maintain the texture of the alcohol by preventing the fruit fibers from dissolving quickly in the alcohol.

[0015] Furthermore, by placing the cocktail ice according to the present invention in a dedicated infuser and adding it to the alcohol, the fiber of the fruit can prevent the alcohol from degrading the texture of the alcohol.

[0016] The method for manufacturing cocktail ice according to the present invention can provide cocktail ice with good sweetness while containing less sugar by manufacturing aged citron tea and then adding fruit to manufacture aged puree. Brief explanation of the drawing

[0017] FIG. 1 is a flowchart illustrating a method for manufacturing ice for cocktails according to the present invention. FIG. 2 is an image showing a highball containing ice according to a second embodiment. Figure 3 is an image showing a highball containing ice according to the fifth comparative example. Specific details for implementing the invention

[0018] It should be noted that in the following description, only the parts necessary for understanding the embodiments of the present invention are explained, and the description of other parts will be omitted to the extent that it does not deviate from the gist of the present invention.

[0019] The terms and words used in the specification and claims described below should not be interpreted as being limited to their ordinary or dictionary meanings, but should be interpreted in a meaning and concept consistent with the technical spirit of the invention, based on the principle that the inventor can appropriately define the concept of the terms to best describe his invention. Accordingly, the embodiments described in this specification and the configurations illustrated in the drawings are merely preferred embodiments of the invention and do not represent all aspects of the technical spirit of the invention; therefore, it should be understood that various equivalents and modifications capable of replacing them may exist at the time of filing this application.

[0020] Hereinafter, embodiments of the present invention will be described in more detail with reference to the attached drawings.

[0021] Cocktails, also known as mixed drinks, can be prepared by mixing various types of alcohol with beverages, fruits, and other ingredients. A highball, a type of cocktail, is a mixture of distilled spirits and carbonated beverages. For instance, a highball can be made by filling a glass with ice and mixing whiskey with sparkling water. Additionally, citrus fruits such as lemons and limes can be added to a highball according to personal preference.

[0022] The present invention provides cocktail ice using aged puree that can be added when making cocktails such as highball.

[0023] The cocktail ice according to the present invention is prepared by rapidly freezing an aged puree comprising 25 to 28 wt% yuzu, 25 to 28 wt% sugar, and 45 to 50 wt% fruit. Herein, the fruit may include at least one of strawberry, Cudrania tricuspidata, mulberry, and blueberry.

[0024] Yuja is a type of citrus fruit that contains three times more Vitamin C than lemons, making it known as a beneficial fruit for bronchial diseases, asthma, and especially for preventing colds. Yuja is good for skin health and contains a large amount of citric acid, which prevents aging and fatigue. Furthermore, yuja contains higher levels of Vitamin B, carbohydrates, and protein than other citrus fruits, and contains hesperidin, which protects capillaries, thus having the effect of preventing cerebrovascular disorders and strokes. Additionally, yuja promotes pus drainage and excretion, allowing it to expel accumulated waste from the body. However, because yuja has a strong sour or bitter taste, it is advisable to consume it as marmalade, marinated in sugars, rather than eating it raw.

[0025] Strawberries are the fruit of a perennial plant belonging to the rose family. They are beneficial to health as they contain more Vitamin C than lemons but much less sugar. Additionally, strawberries contain methylsalicylic acid, which has anti-inflammatory and analgesic effects, and can help prevent adult diseases such as hypertension, diabetes, obesity, and cardiovascular disease.

[0026] Cudrania tricuspidata is the fruit of the Cudrania tricuspidata tree, and it is rich in flavonoids, which are antioxidants that eliminate free radicals in the body and can inhibit the metastasis and proliferation of cancer cells. In addition, Cudrania tricuspidata contains glutamic acid, which promotes calcium absorption in the body and strengthens bone density, thereby preventing and improving osteoporosis. Furthermore, Cudrania tricuspidata contains estrogen, a female hormone, making it effective for improving uterine conditions and alleviating menopausal symptoms.

[0027] Mulberries are the fruit of the mulberry tree and contain large amounts of Vitamin A, potassium, calcium, and the antioxidant anthocyanin, making them effective in preventing aging and improving eyesight. Additionally, mulberries contain alanine and aspartic acid, which break down alcohol, helping to relieve hangovers. They also contain the antioxidant rutin and the neurotransmitter GABA, which help lower cholesterol levels and ensure sufficient nutrient supply to the blood, making them effective in preventing hair loss.

[0028] Blueberries contain a large amount of anthocyanin, an antioxidant, which helps prevent aging and improve eyesight. In addition, blueberries contain about 2.5 times the amount of dietary fiber found in bananas, which inhibits the absorption of cholesterol and sugar in the small intestine and can block harmful substances present in the intestines.

[0029] In this way, the cocktail ice according to the present invention can provide a rich fruit flavor and good sweetness to cocktails by using an aged puree containing various types of fruit.

[0030] When general liquid fruit puree is mixed with alcohol, the fruit puree mixes quickly with the alcohol, which can maximize the fruit's flavor and sweetness, but there is a problem that it impairs the unique taste and aroma of the alcohol. Additionally, there is a problem that the fiber contained in the fruit puree dissolves in the alcohol, detracting from the texture of the alcohol.

[0031] The cocktail ice according to the present invention can provide a uniform fruit flavor and sweetness to alcohol without impairing the unique taste and aroma of the alcohol when added to alcohol by rapidly freezing the aged puree, and can maintain the texture of the alcohol by preventing the fruit fibers from dissolving quickly in the alcohol.

[0032] In particular, the cocktail ice according to the present invention can be placed in a dedicated infuser and used for making cocktails.

[0033] When making a cocktail by adding ordinary yuzu jam, the fibers of the yuzu may dissolve within the alcohol, thereby degrading the texture of the drink. On the other hand, the cocktail ice according to the present invention can prevent the fruit fibers from degrading the texture of the drink by placing it in a dedicated infuser and adding it to the alcohol.

[0034] FIG. 1 is a flowchart illustrating a method for manufacturing ice for cocktails according to the present invention.

[0035] Referring to Fig. 1, first, in step S10, crushed yuzu and sugar are mixed to produce yuzu jam.

[0036] At this time, the yuzu used in step S10 can be washed before use.

[0037] That is, yuzu can be used after washing with baking soda or vinegar to remove residual pesticides and foreign substances. In addition, yuzu can be washed using ultrasound, microbubbles of 10㎛ or less, ozone, etc., but is not limited thereto. After washing, the yuzu can be used after removing moisture from the surface to prevent the growth of mold.

[0038] After washing the yuzu, the seeds are removed, and the peel can be ground into pieces that allow for a good texture. For example, the yuzu can be sliced ​​to a thickness of 0.3 to 0.5 cm or ground into cubes with a width, length, and height of 1 to 2 cm.

[0039] In the step of manufacturing citron jam, if less than 0.9 parts by weight of sugar is added relative to 1 part by weight of crushed citron, osmotic pressure may not occur during the subsequent aging stage of the citron jam. In addition, if more than 1.1 parts by weight of sugar is added relative to 1 part by weight of crushed citron, excessive osmotic pressure may occur during the aging stage, causing a problem where excessive moisture is drawn out of the citron. Therefore, it is preferable to mix crushed citron and sugar in a weight ratio of 1:0.9 to 1.1.

[0040] Next, in step S20, the citron jam is poured into a sterilized container, and then the citron jam is aged to produce aged citron jam. The aging stage of the citron jam allows the water and sugar contained in the citron to be drawn out by osmotic pressure. At this time, it is desirable to perform the aging of the citron jam for at least 3 months to allow sufficient osmotic pressure to occur in the citron jam, and more preferably for 3 to 5 months.

[0041] It is desirable to age citron jam at -7.0 to 1.0℃.

[0042] In other words, if citron jam is aged at a temperature below -7.0℃, osmotic pressure does not occur, which reduces sugar transfer and may cause the citron and sugar to separate. Also, if citron jam is aged at a temperature exceeding 1.0℃, mold may develop on the citron. Therefore, it is desirable to age citron jam at a temperature between -7.0 and 1.0℃.

[0043] During the aging process of citron jam, sugar may settle at the bottom of the container into which the citron jam is poured, causing uneven osmotic pressure within the citron jam. Therefore, by turning the container into which the citron jam is poured up and down at regular intervals during the aging period, it is possible to prevent sugar from settling at the bottom of the container and ensure that osmotic pressure occurs uniformly.

[0044] Next, in step S30, fruit is mixed with aged citron jam to produce a puree.

[0045] Here, the fruit may include at least one of strawberries, Cudrania tricuspidata, mulberries, and blueberries, and the fruit may be washed and then crushed into slices or cubes and mixed with aged citron jam.

[0046] At this time, the yuzu jam and fruit can be placed in a mixer and mixed evenly so that the weight ratio of yuzu, sugar, and fruit is 25 to 28: 25 to 28: 45 to 50. For example, a puree can be prepared by mixing aged yuzu jam and fruit in a weight ratio of 50 to 55: 45 to 50.

[0047] When yuzu, sugar, and fruit are mixed and aged at once, osmotic pressure does not occur because the weight of sugar is low relative to the total weight, making it difficult to produce a jelly-like puree. However, when aged yuzu jam and fruit are mixed, sufficient osmotic pressure occurs in the first aged yuzu jam, so a jelly-like puree can be produced even if the weight of sugar is low relative to the total weight.

[0048] Next, in step S40, the puree is poured into a sterilized container, and then the puree is aged to produce an aged puree. The aging stage of the puree allows the moisture and sugar contained in the fruit to be drawn out by osmosis, thereby improving the sweetness of the aged puree.

[0049] That is, the method for manufacturing cocktail ice according to the present invention can provide cocktail ice that has good sweetness while containing less sugar by manufacturing aged citron tea and then adding fruit to manufacture aged puree.

[0050] At this time, since sufficient osmotic pressure has already occurred during the previous process of aging the citron tea, it is desirable to age the puree for a shorter period than the aging of the citron tea. For example, it is desirable to age the puree for 3 days or less, and more preferably for 2 to 3 days.

[0051] It is preferable to prepare aged puree by aging the puree at -7.0 to 1.0℃. If the puree is aged at a temperature below -7.0℃, osmotic pressure does not occur, which reduces sugar transfer and may cause the yuzu and sugar to separate. If the puree is aged at a temperature above 1.0℃, mold may develop on the yuzu. Therefore, it is preferable to prepare aged puree by aging the puree at -7.0 to 1.0℃.

[0052] In addition, during the aging period, the container into which the puree is injected can be inverted up and down at regular intervals to prevent sugar from settling at the bottom and to ensure that the osmotic pressure phenomenon occurs uniformly.

[0053] Finally, in step S50, the aged puree is poured into a mold and flash-frozen to produce cocktail ice.

[0054] Aged puree can be poured into molds of various shapes, such as spheres or cubes, and rapidly frozen. At this time, rapid freezing can be performed at -60 to -45℃ for 20 to 40 minutes.

[0055] Cocktail ice prepared by conventional freezing of aged puree at a temperature exceeding -45℃ has a problem in that it melts rapidly when mixed with alcohol, causing a rapid increase in the sugar content of the alcohol or a rapid decrease in the alcohol concentration, making it difficult to provide a uniform taste. In addition, there is a problem in that the manufacturing cost increases when cocktail ice is prepared by rapid freezing at a temperature below -60℃. Therefore, in the method for preparing cocktail ice according to the present invention, it is preferable to rapidly freeze the aged puree at -60 to -45℃.

[0056] In particular, when making a cocktail using liquid aged puree or cocktail ice made by freezing aged puree, the fruit fibers may rapidly dissolve within the alcohol, which can degrade the texture of the alcohol. On the other hand, the cocktail ice according to the present invention rapidly freezes the aged puree, allowing the fruit fibers to dissolve slowly into the alcohol, thereby maintaining the texture of the alcohol.

[0057] Furthermore, by placing the cocktail ice according to the present invention in a dedicated infuser and adding it to the alcohol, the fiber of the fruit can prevent the alcohol from degrading the texture of the alcohol.

[0059] [Experimental Example 1]

[0060] In order to verify the sugar content according to the method for manufacturing ice for cocktails according to the present invention, aged purees according to the first and second comparative examples and the first embodiment were prepared.

[0061] The method for preparing aged puree according to the first and second comparative examples and the first embodiment is as follows.

[0062] The aged puree according to the first comparative example was prepared by mixing 500g of crushed yuzu and 500g of sugar, and then aging it for 3 months at 1.0℃.

[0063] The aged puree according to the second comparative example was prepared by mixing 250g of yuzu and 250g of sugar, aging it for 3 months at 1.0℃, and mixing it with 500g of crushed strawberries.

[0064] The aged puree according to the first embodiment was prepared using the same method as the aged puree according to the comparative example, but by mixing 500g of crushed strawberries and then aging it a second time at 1.0℃ for 3 days.

[0065] The characteristics of the aged puree according to the first and second comparative examples and the first embodiment are shown in [Table 1] below.

[0066] Comparative Example 1 Comparative Example 2 First embodiment Sugar content 50wt% 25wt% 25wt% First aging O O O Secondary aging X X O

[0067] The sugar content of the aged puree according to the first and second comparative examples and the first embodiment was measured and is shown in [Table 2].

[0068] brix of Comparative Example 1 brix of the second comparative example brix of the first embodiment Sample 1 45.1 36.2 38.4 Sample 2 47.0 37.5 39.2 Sample 3 45.4 36.8 39.0 Sample 4 48.3 37.2 39.4 average 46.45 36.925 39

[0069] As shown in [Table 2], it can be seen that the aged puree according to the first embodiment contains 50% less sugar than the aged puree according to the comparative example and exhibits a sugar content of approximately 83%. Additionally, it can be seen that the aged puree according to the first embodiment contains the same amount of sugar as the aged puree according to the comparative example, but the average sugar content increased by approximately 5.6% through secondary aging.

[0070] That is, the method for manufacturing cocktail ice according to the present invention can provide cocktail ice that has good sweetness while containing less sugar by first fermenting yuzu and sugar, and then adding fruit and fermenting it a second time, thereby replacing some of the sugar with the sugar of the fruit itself, such as strawberries.

[0072] [Experimental Example 2]

[0073] In order to evaluate the compositional state according to the aging temperature of the ice for cocktails according to the present invention, aged purees according to the first example, third and fourth comparative examples were prepared.

[0074] The method for preparing the aged puree according to the first embodiment is omitted as it has been described above.

[0075] The method of preparing the aged puree according to the 3rd and 4th comparative examples was the same, but with secondary aging at 3℃ and -10℃.

[0076] Aged purees according to the first example, third and fourth comparative examples were prepared and their condition after 6 months was observed and is shown in [Table 3] below.

[0077] First embodiment Comparative Example 3 Comparative Example 4 Secondary aging temperature 1℃ 3℃ -10℃ Composition state Maintains jelly shape The jelly shape is maintained, but water forms. Separation of some sugar and fruit pulp occurs Presence or absence of mold No mold A thin layer of mold forms on the surface No mold taste No change It has a sour taste. The yuzu and strawberry flavors do not mix incense No change It leaves a sour scent. No change

[0078] Referring to [Table 3], the aged puree according to the first embodiment maintained the composition, taste, and aroma even after 6 months, and no mold was produced. On the other hand, the aged purees according to the third and fourth comparative examples, which were aged at different secondary aging temperatures, developed mold or showed changes in taste and aroma. Furthermore, it was observed that the quality of the aged purees according to the third and fourth comparative examples deteriorated significantly, such as the separation of the yuzu jam and the fruit pulp.

[0079] That is, the method for manufacturing cocktail ice according to the present invention can ensure long-term shelf life of cocktail ice by first aging yuzu and sugar, then adding fruit and aging it secondarily at -7.0 to 1.0℃.

[0081] [Experimental Example 3]

[0082] To evaluate the change in state upon thawing according to the rapid freezing temperature of the cocktail ice according to the present invention, a highball containing ice according to the second example and the fifth comparative example was prepared.

[0083] The method for manufacturing ice according to the second example and the fifth comparative example is as follows.

[0084] The ice according to the second embodiment was prepared by rapidly freezing the aged puree at -45°C for 30 minutes, and the ice according to the fifth comparative example was prepared by normal freezing the aged puree at -20°C for 6 hours.

[0085] Then, a highball was prepared by mixing the ice according to the second example and the fifth comparative example with 45 vol% of whiskey.

[0086] First, the state immediately after preparation of the highball containing ice according to the second example and the fifth comparative example was checked.

[0087] FIG. 2 is an image showing a highball containing ice according to a second embodiment, and FIG. 3 is an image showing a highball containing ice according to a fifth comparative example.

[0088] Referring to FIGS. 2 and 3, it can be seen that while the highball containing ice according to the fifth comparative example becomes cloudy, the highball containing ice according to the second embodiment maintains a clear state. This indicates that the fibers of the fruit included in the ice according to the fifth comparative example quickly dissolve into the alcohol. In other words, rapid freezing of the aged puree prevents the fibers of the fruit from dissolving quickly into the alcohol, thereby maintaining the texture of the alcohol.

[0089] The sugar content and alcohol concentration of the ice-containing highball according to the 2nd Example and the 5th Comparative Example were measured immediately after preparation and 1 hour after preparation and are shown in [Table 4].

[0090] 2nd embodiment Comparative Example 5 Brix Alcohol concentration [vol%] Brix Alcohol concentration [vol%] Immediately after manufacturing 4 6 2.5 6 1 hour after manufacturing 4.5 5 7 2.5

[0091] Referring to [Table 4], it can be seen that the highball containing ice according to the second embodiment shows no significant change in sugar content and alcohol concentration immediately after preparation and after one hour. On the other hand, it can be seen that the highball containing ice according to the fifth comparative example shows a rapid increase in sugar content after one hour after preparation, and a rapid decrease in alcohol concentration as the alcohol is diluted. In other words, ice prepared by rapidly freezing aged puree melts slowly when mixed with alcohol, providing uniform sugar content and alcohol concentration.

[0092] Meanwhile, the embodiments disclosed in this specification and drawings are merely specific examples provided to aid understanding and are not intended to limit the scope of the invention. It is obvious to those skilled in the art that other variations based on the technical concept of the invention are possible in addition to the embodiments disclosed herein.

Claims

Claim 1 Cocktail ice, characterized by being prepared by flash freezing an aged puree comprising 25 to 28 wt% yuzu, 25 to 28 wt% sugar, and 45 to 50 wt% fruit, wherein the aged puree is in the form in which the fruit is dispersed in an aged yuzu jam comprising the yuzu and sugar, and the fruit comprises strawberries, Cudrania tricuspidata, mulberries, and blueberries. Claim 2 A method for manufacturing ice for cocktails, comprising: a step of preparing yuzu syrup by mixing crushed yuzu and sugar in a weight ratio of 1:0.9 to 1.1; a step of preparing aged yuzu syrup by aging the yuzu syrup at -7.0 to 1.0℃ for 3 to 5 months; a step of preparing a puree by blending fruit with the aged yuzu syrup; a step of preparing an aged puree by aging the puree at -7.0 to 1.0℃ for 2 to 3 days; and a step of pouring the aged puree into a mold and rapidly freezing it at -60 to -45℃ for 20 to 40 minutes; wherein the fruit includes strawberries, Cudrania tricuspidata, mulberries, and blueberries, and the step of preparing the puree is characterized by ensuring that the weight ratio of the yuzu, sugar, and fruit is 25 to 28:25 to 28:45 to 50. Claim 3 delete Claim 4 delete Claim 5 A method for manufacturing cocktail ice according to claim 2, wherein the step of manufacturing the aged citron jam and the step of manufacturing the aged puree are characterized by injecting the citron jam and puree into a container and then inverting the container upside down at regular intervals to age them.

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