Alcohol-containing jelly

Abstract

The present invention provides a food product that is provided in a solid, tightly packed state that does not impair the flavor, allowing the original taste, flavor, taste, and aroma of the contained alcoholic beverage to spread in the mouth, and also contains a gel-like composition containing health-conscious functional ingredients. [Solution] This is an alcohol-containing jelly that is consumed directly from a tightly filled pouch container. The jelly consists of an alcoholic beverage, functional ingredients, a gelling agent, additives, and water. The functional ingredients are collagen peptide and animal placenta, and the additives include citric acid, flavorings, and sweeteners. The alcoholic beverage content is 10% to 95% by mass of the total alcohol-containing jelly, and the functional ingredients content is 1% to 10% by mass of the total alcohol-containing jelly. The volatilization of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, increases by 1.6 to 2.0 times at 37°C compared to 30°C.

Description

Technical Field

[0001] The present invention relates to a jelly containing alcohol, and more particularly to an alcohol-containing jelly containing alcohol, collagen peptide, and powdered horse placenta extract.

Background Art

[0002] Beverages and food products are highly palatable, and not only for simple eating and drinking, but for example, alcohol-containing jellies have been reported as satisfying the pleasure of consumers making beverages easily by themselves. For example, an alcohol-containing jelly and a beverage preparation method for producing an alcohol beverage by dissolving or dispersing an alcohol-containing jelly in a liquid are disclosed (Patent Document 1). An alcohol-containing jelly has been reported (Patent Document 2) in which a consumer can shake a container to appropriately break the contained gel-like substance and produce and drink an alcohol beverage having a unique texture like a julée.

[0003] Jelly or a gel-like substance not only gives consumers themselves an unprecedented opportunity to make beverages and food products "on the spot", but also, due to the structure of the gel-like substance, can not only trap various substances, but also has a function of transporting and releasing the contained substances. As a substance transport function of jelly or a gel-like substance, nanostructured gels having the ability to control the release of an active substance have been studied for application to local delivery of functional components such as drugs (Patent Document 3). In addition to such drugs, jelly or gel-like food products containing functional components that satisfy the needs of health-conscious consumers have been developed in jelly or gel-like substances widely used as food and beverages. However, at present, jelly or gel-like food products containing functional components that satisfy various preferences of consumers and also satisfy the needs of health-conscious consumers have not been developed.

[0004] Alcoholic beverages, such as sake and wine, are representative examples of highly enjoyable drinks. Alcoholic beverages have a variety of tastes, flavors, and aromas, not only due to differences in the alcohol source, but also due to differences in manufacturing processes such as brewing and distillation. Alcoholic beverages are bottled and sealed to preserve their unique taste, flavor, and aroma, making them not something consumers can easily enjoy in small quantities anywhere. In particular, high-alcohol beverages such as vodka are often consumed as a base for cocktails. On the other hand, vodka, with its high alcohol content and unique flavor, is also said to be a beverage that should be savored without being diluted.

[0005] Until now, there have been no confections, jellies, or solid food products designed to allow people to easily enjoy the unique taste, flavor, and aroma of such alcoholic beverages. Furthermore, until now, there have been no confectionery, jellies, or solid foods that can be consumed simultaneously with alcoholic beverages while also containing functional ingredients that meet the needs of health-conscious consumers. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2016-52268 [Patent Document 2] Japanese Patent Publication No. 2014-79203 [Patent Document 3] Special Publication No. 2013-540757 [Overview of the project] [Problems that the invention aims to solve]

[0007] In view of the above circumstances, the present invention aims to provide a food product that is suitable for consumption, is provided in a solid, tightly packed state that does not impair flavor, can be consumed immediately after acquisition, and when placed in the mouth, the original taste, flavor, taste, and aroma of the contained alcoholic beverage spread in the mouth, and also contains a gel-like composition containing health-conscious functional ingredients. [Means for solving the problem]

[0008] To solve the above problems, we diligently researched the temperature dependence of the volatilization behavior of components such as taste, flavor, aroma, and fragrance encapsulated in a gel-like composition containing functional ingredients including alcoholic beverages, and in a network-structured gel. Through this research, we obtained the finding that volatile components increase at temperatures near body temperature, thereby completing the present invention.

[0009] The alcohol-containing jelly of the present invention is An alcohol-containing jelly that is consumed directly from a tightly sealed pouch container, It consists of an alcoholic beverage, functional ingredients, a gelling agent, additives, and water. The functional ingredients are collagen peptides and animal placenta. The additives include citric acid, flavorings, and sweeteners. The alcohol content is 10% to 95% by mass of the total alcohol-containing jelly. The functional ingredient content is 1% to 10% by mass relative to the total alcohol-containing jelly. The gelling agent content is 0.5% to 4% by mass relative to the total alcohol-containing jelly. The alcohol-containing jelly is characterized in that the amount of aromatic components contained in the alcoholic beverage that volatilizes at 37°C is 1.6 to 2.0 times the amount that volatilizes at 30°C, and the amount of aromatic components that volatilizes increases when it is put in the mouth.

[0010] The alcoholic beverage of the alcohol-containing jelly of the present invention is characterized by containing one or more alcohols selected from vodka, gin, rum, tequila, bourbon, whiskey, brandy, cognac, spirits, liqueurs, aquavit, calvados, kirschwasser, wine, makgeolli, Shaoxing wine, baijiu, fruit wine, apricot wine, yuzu wine, banana wine, palm wine, honey wine, chang wine, plum wine, aged sake, sake, awamori, and shochu.

[0011] The alcoholic beverage of the alcohol-containing jelly of the present invention is vodka, and the content of the vodka is 30% to 60% by mass based on the whole alcohol-containing jelly.

[0012] The alcoholic beverage of the alcohol-containing jelly of the present invention is wine, and the content of the wine is 60% to 95% by mass based on the whole alcohol-containing jelly.

[0013] The alcoholic beverage of the alcohol-containing jelly of the present invention is sake, and the content of the sake is 60% to 95% by mass based on the whole alcohol-containing jelly.

[0014] The animal placenta of the alcohol-containing jelly of the present invention is powdered horse placenta extract, and the content of the powdered horse placenta extract is 1% to 10% by mass based on the whole alcohol-containing jelly.

[0015] The gelling agent of the alcohol-containing jelly of the present invention contains one or more selected from the group consisting of carrageenan, mannan, locust bean gum, xanthan gum, gellan gum, psyllium seed gum and tamarind seed gum.

[0016] The gelling agent of the alcohol-containing jelly of the present invention consists of locust bean gum, mannan and carrageenan, and the content ratio of the locust bean gum, the mannan and the carrageenan (locust bean gum: mannan: carrageenan) is (1 to 3):(0.5 to 1.5):(1 to 3).

Brief Description of the Drawings

[0017] [Figure 1] It is a figure which shows the aspect of the alcohol-containing jelly closely filled in a pouch container.

Embodiments for Carrying Out the Invention

[0018] As one embodiment of the alcohol-containing jelly of the present invention, it is an alcohol-containing jelly contained in a tightly filled pouch container, which contains an alcoholic beverage as a favorite product, and further contains collagen peptide, horse placenta extract powder, gelling agent, citric acid, flavor and sweetener as health-oriented functional components. Hereinafter, each component of the present invention will be described in detail. Here, in the present invention, "%" means "mass%". Further, in the present invention, the "content" of a certain component means the ratio of the mass occupied by the component when the total mass of the gelled product, that is, the mass of the alcohol-containing jelly, is 100% by mass.

[0019] <Alcoholic beverage> In this specification, "alcohol" means "ethanol" unless otherwise specified. Alcoholic beverages (liquors), which are typical favorite products, have various tastes, flavors, tastes, and scents not only depending on their raw materials but also depending on manufacturing processes such as brewing and distillation. Examples of alcoholic beverages that give unique tastes, flavors, tastes, and scents include vodka, gin, rum, tequila, bourbon, whiskey, brandy, cognac, spirits, liqueur, aquavit, calvados, kirschwasser, wine, makgeolli, Shaoxing wine, baijiu, fruit wine, apricot liqueur, yuzu liqueur, banana liqueur, coconut liqueur, honey liqueur, chamomile liqueur, plum wine, aged sake, sake, awamori, and shochu.

[0020] In particular, alcoholic beverages with a high alcohol content typified by vodka are often drunk as a base for cocktails. Also, vodka is said to have not only a high alcohol content but also a unique flavor, and is an alcohol that people want to drink without diluting it to enjoy the taste. As an alcoholic beverage having a unique flavor, although the alcohol content is not high, wines, etc., have different flavors depending on the grape variety, production area, and aging degree. Also, sake is an alcoholic beverage that is particularly preferred for its clean taste without any unpleasant taste and has a flavor unique to its production area. The alcohol-containing jelly of the present invention preferably contains an alcoholic beverage having the unique taste, flavor, and aroma described above.

[0021] The alcohol-containing jelly of the present invention can be stored as a solid at room temperature, and is designed so that when placed in the mouth as a solid, it does not dissolve in the mouth, and the unique taste, flavor, taste, and aroma of the contained alcoholic beverage spread in the mouth at a temperature close to body temperature. Furthermore, by eating it, you can experience the unique taste, flavor, and aroma of alcoholic beverages more effectively than by simply drinking them. Therefore, the alcoholic beverages used as raw materials are not limited to those with a unique taste, flavor, or aroma. Examples include vodka, gin, rum, tequila, bourbon, whiskey, brandy, cognac, spirits, liqueurs, aquavit, calvados, kirschwasser, wine, makgeolli, Shaoxing wine, baijiu, fruit wine, apricot wine, yuzu wine, banana wine, palm wine, honey wine, chang wine, plum wine, aged sake, sake, awamori, and shochu. In particular, vodka, bourbon, brandy, liqueurs, wine, sake, and shochu are preferred.

[0022] The alcohol content in the alcohol-containing jelly of the present invention is determined by formulating the alcohol-containing jelly to achieve a desired alcohol content (ethanol content). In the case of high-alcohol beverages such as vodka and liqueurs, the desired ethanol content in the alcohol-containing jelly can be adjusted by adding an appropriate amount of water. On the other hand, in the case of low-alcohol beverages such as sake and wine, water can be omitted, and the desired ethanol content can be achieved in the alcohol-containing jelly. For example, the alcohol content of the alcoholic beverage can be adjusted so that the ethanol content of the alcoholic jelly is 5% to 40% by mass relative to the total alcoholic jelly. Preferably, it can be adjusted to 10% to 30% by mass. Therefore, the alcohol content, depending on the type, is 10% to 95% by mass, preferably 20% to 94% by mass, and more preferably 30% to 94% by mass, relative to the total amount of alcohol-containing jelly. Here, "water" refers to drinking water, and purified water, tap water, spring water, etc., can be used.

[0023] <Functional ingredients> The health-oriented functional ingredients used in this invention are collagen components, which are expected to improve the condition of the skin and joints, and animal placenta extract, which contains growth factors that are expected to activate cells.

[0024] <Collagen Peptide> As one of the health-conscious functional ingredients, the collagen peptide used in this invention is obtained by heating and denaturing collagen, a protein abundant in animal bones and skin, to obtain gelatin, which is then further hydrolyzed with acid, alkali, or enzymes. Collagen can be used without any particular limitations regarding the source organism (pigs, cattle, fish, etc.) or manufacturing method (acid treatment, alkali treatment, etc.). For example, as for animals, bones and skin of animals such as cattle, pigs, and chickens, or the skin and scales of fish such as salmon, tuna, tilapia, and cod can be used.

[0025] The average molecular weight of the collagen peptide used in the present invention is 4,000 to 10,000, and this range makes it easier to obtain the effects of the present invention. Preferably, the average molecular weight of the collagen peptide is in the range of 5,000 to 9,000, more preferably 6,000 to 8,000, and most preferably 6,500 to 7,500. Furthermore, the amount of alcohol it contains is 1% to 10% by mass, preferably 3% to 5% by mass, relative to the total amount of alcohol-containing jelly.

[0026] Collagen peptides are generally expected to be a functional ingredient, and their effects include improving the condition of the skin and joints when consumed as food. The collagen peptide used in this invention not only exhibits the functions described above, but also, due to its molecular weight, exhibits a thickening agent function, and is expected to function as a gel-like substance in alcohol-containing jelly.

[0027] <Animal Placenta Extract> As another health-oriented functional ingredient, the animal placenta used as the raw material for the animal placenta extract in this invention is not particularly limited, but for example, it refers to an edible placenta obtained as afterbirth at full term when a healthy animal is properly raised on a farm, and does not contain external organs such as the uterus, or a marine placenta-like substance contained in the ovarian membrane of fish, etc. Furthermore, its origin is not particularly limited, and examples include humans, horses, cattle, pigs, sheep, salmon, etc., but horses, pigs, and salmon are preferred, and horses or pigs are more preferred. The form of animal placenta extract is not particularly limited; for example, it may be a liquid or paste obtained after decomposition by methods such as enzymatic hydrolysis or hydrochloric acid hydrolysis, followed by an extraction process, or it may be a powder obtained by removing water by methods such as freeze-drying or spray-drying.

[0028] The animal placenta extract of the present invention may be a commercially available product, such as "Horse Placenta Extract AL-20" (manufactured by Sankyo Biochemicals Co., Ltd.), "Food-grade Horse Placenta Extract Powder (HPA) (manufactured by DARD Co., Ltd.)", "Pig Placenta Extract AL-20" (manufactured by Sankyo Biochemicals Co., Ltd.), "Placenta Extract PF" (manufactured by Ichimaru Falcos Co., Ltd.), "Placenta Powder T-100" (manufactured by Ichimaru Falcos Co., Ltd.), "P-Placenta Extract G" (manufactured by Nippon Ham Co., Ltd.), "P-Placenta Liquid" (manufactured by Nippon Ham Co., Ltd.), "P-Placenta Extract" (manufactured by Nippon Ham Co., Ltd.), "SPF Placenta T-AS" (manufactured by Toyo Enzyme Chemical Co., Ltd.), "SPF Placenta T-100S" (manufactured by Toyo Enzyme Chemical Co., Ltd.), "Marine Placenta (MP) (registered trademark, manufactured by Nippon Barrier-Free Co., Ltd.)", etc.

[0029] Placenta is expected to activate cells with its growth factors, aiding in cell repair and regeneration. Furthermore, the amino acids contained in placenta are also expected to provide moisturizing effects. In addition to exhibiting the functions described above, the placenta of the present invention also exhibits a thickening agent function due to its affinity for water, and is expected to function as a gel-like substance in alcohol-containing jellies.

[0030] The total content of the functional components of the present invention is preferably 2% to 5% by mass, more preferably 3% to 4% by mass, of the total mass of the alcohol-containing jelly. If the content of these functional components is too high or too low, it may affect the stability of the gel state of the alcohol-containing jelly of the present invention.

[0031] <Gelling agent> Examples of gelling agents in the present invention include polysaccharides other than starch, such as locust bean gum, xanthan gum, carrageenan, agar, mannan, tara gum, gellan gum, psyllium seed gum, tamarind seed gum, LM (low methylester) pectin, and HM (high methylester) pectin, as well as proteins such as gelatin and hyaluronic acid. In particular, carrageenan, mannan, locust bean gum, xanthan gum, gellan gum, psyllium seed gum, and tamarind seed gum can be used from the viewpoint of the properties of the gel and the ease of consumption as a food product containing alcohol in a sol form.

[0032] Some of the gelling agents mentioned above, such as locust bean gum and xanthan gum, do not gel on their own but will gel when heat treatment is applied. Others, such as gelatin and LM pectin, dissolve even at low temperatures of around 30°C to 40°C. On the other hand, in this invention, in order to ensure that the alcohol-containing jelly, which is a solid, does not dissolve in the mouth, and that the original taste, flavor, taste, and aroma of the alcoholic beverage it contains spreads in the mouth, the selection of a gelling agent that affects the thermal behavior of the gel state is important.

[0033] Thus, using only one type of gelling agent makes it difficult to impart the desired properties to the alcohol-containing jelly of the present invention. Alternatively, attempting to impart the desired properties to the alcohol-containing jelly of the present invention using only one type of gelling agent may require special processing of the gelling agent, but such processing may adversely affect the flavor and texture of the alcohol-containing jelly.

[0034] Therefore, in order to impart the desired properties to the alcohol-containing jelly of the present invention, it is preferable to use a combination of two or more of the above-mentioned gelling agents. Examples of preferred combinations of gelling agents contained in the alcohol-containing jelly of the present invention include two or more selected from the group consisting of locust bean gum, xanthan gum, carrageenan, gellan gum, mannan, agar, and gelatin. More preferably, these include combinations of locust bean gum, carrageenan, and mannan; combinations of locust bean gum and carrageenan; combinations of carrageenan, gellan gum, and gelatin; and combinations of carrageenan and agar. Of these, the combination of locust bean gum, mannan, and carrageenan is even more preferred. The preferred content ratio of locust bean gum, mannan, and carrageenan (locust bean gum:mannan:carrageenan) is (1-3):(0.5-1.5):(1-3).

[0035] As a gelling agent, the product may also contain food ingredients such as starch and modified starch, as well as other ingredients other than emulsifiers. Such other ingredients may include sugars, seasonings other than sugars, dairy products, dextrin, metal salts such as calcium carbonate, and various other additives. The gelling agent of the present invention may further include calcium lactate, trisodium citrate, potassium chloride, potassium dihydrogen phosphate, and food materials derived from corn and potatoes.

[0036] The total amount of gelling agent in the alcohol-containing jelly of the present invention is preferably 0.5% to 4% by mass, more preferably 0.6% to 3% by mass, and even more preferably 0.8% to 2.0% by mass, based on the total mass of the alcohol-containing jelly. If the amount of gelling agent is too high or too low, the texture of the alcohol-containing jelly of the present invention may deteriorate.

[0037] In addition to the gelling agent, the alcohol-containing jelly of the present invention may contain other components that are normally found in alcohol-containing jellies (hereinafter referred to as "additives"), as long as the salt concentration, sugar content, gelation temperature, gel dissolution temperature, and viscosity do not deviate from a range suitable for consumption. Additives include, but are not limited to, seasonings, broth, plant extracts, animal extracts, grain flour, carbohydrates, lipids, proteins, and emulsifiers.

[0038] Furthermore, as additives, colorants, acidulants, sweeteners, high-intensity sweeteners, antioxidants, flavorings, etc., which are commonly used in food and beverages, can also be added, to the extent that they do not inhibit the desired effects of the present invention. As coloring agents, for example, caramel color, gardenia color, fruit juice color, vegetable color, and synthetic coloring agents can be used. As acidulants, for example, citric acid, lactic acid, malic acid, phosphoric acid, and succinic acid can be used. As sweeteners, for example, monosaccharides such as high-fructose corn syrup, glucose, galactose, mannose, and fructose; disaccharides such as lactose, sucrose, and maltose; oligosaccharides; and polysaccharides such as glycogen and starch can be used. Examples of high-intensity sweeteners that can be used include acesulfame K, sucralose, and aspartame. For example, vitamin C and vitamin E can be used as antioxidants. Various food flavorings, such as muscat grape flavoring, can be used as flavorings.

[0039] The method for producing the alcohol-containing jelly of the present invention is not particularly limited, but for example, it can be produced by first producing ordinary jelly by a conventional method, then adding a gelling agent thereto, adjusting the salt concentration and sugar content to the above predetermined range while heating to evaporate the water, and finally adding an alcoholic beverage. Alternatively, the alcohol-containing jelly of the present invention can be produced by conventional methods to produce jelly in which the salt concentration and sugar content are within the predetermined range, then by adding a gelling agent to the heated jelly so that the salt concentration and sugar content do not deviate from the predetermined range, and finally by adding alcohol. The alcohol-containing jelly of the present invention can be obtained by cooling and gelling the alcohol-containing jelly obtained in this manner.

[0040] The alcohol-containing jelly of the present invention is in a gel-like state under normal storage conditions (e.g., room temperature) and can be stored at room temperature in a solid state. Furthermore, by sealing the alcohol-containing jelly of the present invention in a packaging container and subjecting it to microbial control treatment such as sterilization, long-term storage at room temperature is also possible.

[0041] The shape and size of the alcohol-containing jelly of the present invention may be any shape and size that allows for consumption. For example, the amount of one serving of the alcohol-containing jelly of the present invention is preferably about 5 to 20 g, but can be appropriately changed depending on the type of food to which it is applied. The shape may be, for example, a block, a cup, a sheet, a ball, etc., but is not limited to these.

[0042] The alcohol-containing jelly of the present invention is preferably individually packaged for one serving so that the unique taste, flavor, taste, and aroma of alcoholic beverages can be easily enjoyed.

[0043] The packaging container for the alcohol-containing jelly of the present invention can be of any type, as long as it does not deform the shape of the solid alcohol-containing jelly during storage, and an appropriate container can be selected according to the shape of the alcohol-containing jelly.

[0044] <Examples> <Manufacturing of alcohol-containing jelly> As raw materials, prepare the following in the amounts shown in Tables 1 and 2: high-alcohol vodka (containing 50% ethanol) as an alcoholic beverage, fish collagen powder and horse placenta extract powder as functional ingredients, and locust bean gum, carrageenan, mannan, calcium lactate, trisodium citrate, potassium chloride, potassium dihydrogen phosphate, and food ingredients as gelling agents. Here, the food ingredients include corn starch and starch.

[0045] <Manufacturing Example 1> Alcohol-containing jelly, including vodka All ingredients except vodka were placed in a mixing tank, heated to approximately 85 degrees Celsius, and mixed. After sterilization, vodka was added and stirred. The reaction scale was 40 kg in total. After the reaction and sieving, the mixture was divided into 20 kg portions and transferred to a transfer tank. Using a dispensing and filling machine, the mixture was tightly filled into pouch containers, cooled, and a tightly filled alcohol-containing jelly (Production Example 1) was obtained.

[0046] The components of the alcohol-containing jelly (Manufacturing Example 1) are summarized in Table 1 below, and the ratios of the components of the gelling agent are summarized in Table 2 below.

[0047] [Table 1]

[0048] [Table 2] Here, the content ratio (%) is the value (mass%) where the total amount of gelling agent is considered to be 100% by mass.

[0049] <Manufacturing Example 2> Alcohol-containing jelly, including sake In Production Example 1, sake (containing 19% alcohol) was used instead of vodka, and without adding water, the amount of sake was adjusted so that the water content in the sake (the sum of amounts 1 and 2 below) was the same as the total amount of water in Production Example 1 (including the water contained in the vodka). To the sake (amount 1) containing the same amount of water as in Production Example 1, fish collagen powder, horse placenta extract powder, citric acid, gelling agent, and sweetener were added, and the mixture was heated to approximately 90 degrees Celsius in a mixing tank. After sterilization, the remaining sake (amount 2) was added and stirred. The reaction scale was 40 kg in total. After the reaction and sieving, the mixture was divided into 20 kg portions and transferred to a transfer tank. Using a dispensing and filling machine, the mixture was tightly filled into pouch containers, cooled, and tightly filled into pouch containers to obtain alcohol-containing jelly (Production Example 2).

[0050] <Manufacturing Example 3> Alcohol-containing jelly, including red wine In Production Example 1, red wine (containing 13% alcohol) was used instead of vodka, and without adding water, the amount of red wine was adjusted so that the total amount of water in the red wine (amounts 3 and 4 combined) was the same as the total amount of water in Production Example 1 (including the water contained in the vodka). To the red wine (amount 3) containing the same amount of water as in Production Example 1, fish collagen powder, horse placenta extract powder, citric acid, gelling agent, and sweetener were added, and the mixture was placed in a mixing tank, heated to approximately 90 degrees Celsius, and after sterilization, the remaining red wine (amount 4) was added and stirred. The reaction scale was 40 kg in total. After the reaction and sieving, the mixture was divided into 20 kg portions and transferred to a transfer tank, and tightly filled into pouch containers using a dispensing and filling machine, and cooled to obtain alcohol-containing jelly tightly filled into pouch containers (Production Example 3).

[0051] The components of the alcohol-containing jelly (Production Example 2) and (Production Example 3) are summarized in Tables 3 and 4 below. Here, the ratio of each component of the gelling agent is the same as in Table 2 above.

[0052] [Table 3]

[0053] [Table 4]

[0054] Figure 1 shows an external view of Manufacturing Example 1, a 350mm x 1400mm (thickness approximately 7mm) aluminum laminate pouch filled and sealed with alcohol-containing jelly in close contact with the surface. Figure 1(a) is a plan view of the alcohol-containing jelly (A) tightly packed in a pouch container, and (B) is the bottom view (Figure 1(b) is a bottom view).

[0055] The alcohol-containing jelly of the present invention is packaged in an aluminum laminate pouch, allowing it to be stored as a solid at room temperature, while retaining the unique taste, flavor, and aroma of vodka, sake, and red wine.

[0056] <Headspace Analysis> To investigate the volatile components that change around body temperature when alcohol-containing jelly is placed in the mouth, headspace analysis was performed as follows using gas chromatography-mass spectrometry (GC / MS analysis). Here, an equilibrium temperature of 37°C and an adsorption temperature of 37°C were used as the example, representing temperatures near body temperature. For comparison, an equilibrium temperature of 30°C and an adsorption temperature of 30°C, representing the lowest configurable temperature, were used as the comparative example. While room temperature is preferable for the comparative example, 30°C is the lowest temperature that can be set on this analyzer.

[0057] 2 g of the measurement sample was weighed into a 20 ml glass vial to prepare the sample for analysis. Volatile components were extracted using headspace-solid-phase microextraction (HS-SPME), and components in the gas phase were adsorbed onto an SPME fiber. Volatile component extraction and introduction were performed using the autosampler "AOC5000" (Shimadzu Corporation), and GC / MS analysis was performed using "GCMS QP-2010Ultra" (Shimadzu Corporation). In addition, a calibration curve was created and analyzed using a standard method to calculate the concentration. The collection and extraction conditions for volatile components and the GC / MS analysis were as follows.

[0058] <Collection and extraction of volatile components> SPME fiber: Divinylbenzen / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) (75mm, 23Ga) Equilibrium temperature: 30°C (Comparative Example 1) or 37°C (Example 1) Equilibration time: 5 minutes Adsorption temperature: 30°C (Comparative Example 1) or 37°C (Example 1) Adsorption time: 20 minutes

[0059] <gc ms> Inlet temperature: 240℃ Desorption time: 20 minutes Injection mode: Splitless Carrier gas: He Linear speed: 40cm / sec Analytical column: DB-WAX UI 60m x 0.25mm x 0.25μm (manufactured by Agilent Technologies) Oven temperature: 40℃ (3 minutes) → 5℃ / minute → 110℃ → 10℃ / minute → 240℃ (5 minutes) Transfer line temperature: 240℃ Ion source temperature: 240℃ Ionization mode: EI Measurement mode: Scan Mass range: 30-250m / z

[0060] Examples 1-3 of the manufacturing process were subjected to GC / MS analysis under the above conditions, with equilibrium temperature and adsorption temperature of 37°C. Furthermore, comparative examples 1 to 3 were performed on production examples 1 to 3 using GC / MS analysis at equilibration temperature and adsorption temperature of 30°C under the above conditions.

[0061] GC / MS analysis under the above conditions detected ethanol and fatty acid esters derived from alcoholic beverages, as well as volatile components such as 4-methyl-4-mercapto-2-pentanone (4MMP) derived from fragrances. The content in the sample was determined using the absolute calibration curve method from the analytical results of each standard solution.

[0062] Table 5 shows the main volatile components detected in Examples 1-3 of the alcohol-containing jelly described in Manufacturing Example 1 above.

[0063] [Table 5]

[0064] As shown in Table 5 above, in Example 1, the vodka contained was a distilled spirit, and there were few peaks derived from vodka. In addition to ethanol, ethyl caprate derived from vodka was detected. Ethyl caprate is known as an aromatic compound found in fermented alcoholic beverages brewed at 15% alcohol or higher. Furthermore, since Example 1 contains additives such as fragrances, substances derived from these additives, such as linalool, terpineol, and 4-methyl-4-mercapto-2-pentanone (4MMP), were also detected. In particular, linalool is known as a major contributing component to the muscat aroma.

[0065] In Example 2, the sake contained was a brewed alcoholic beverage, and in addition to ethanol, several fatty acid ester components derived from sake were detected. In particular, ethyl caproate and ethyl caprylate were detected as characteristic aroma components of sake. These are known to be components that give sake its characteristic aroma.

[0066] In Example 3, the red wine contained was a fermented alcoholic beverage, and in addition to ethanol, several fatty acid ester components derived from red wine were detected. In particular, ethyl caproate, ethyl caprylate, and ethyl caprate were detected as characteristic aroma components of red wine. These are known to contribute to the distinctive aroma of red wine when combined.

[0067] Comparing Examples 1-3 with Comparative Examples 1-3, focusing on ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of fatty acid esters, it was confirmed that the GC / MS peak area values ​​for all components increased by 1.6 to 2.0 times at 37°C compared to 30°C.

[0068] From the comparison between Examples 1-3 and Comparative Examples 1-3, it was confirmed that the alcohol-containing jelly of the present invention, when ingested, increases the amount of volatile components derived from the alcoholic beverage it contains.

[0069] The difference in volatility between Examples 1-3 and Comparative Examples 1-3 was evaluated by conducting a sensory test in the following manner to determine whether the alcohol-containing jelly of the present invention actually spreads in the mouth, exhibiting the unique taste, flavor, and aroma of alcoholic beverages, after being placed in the mouth and consumed.

[0070] <Sensory Testing> Comparative manufacturing examples 1-3 were prepared for liquids that did not contain the gelling agent, based on manufacturing examples 1-3. The following sensory tests were conducted on equal amounts of each of the production examples 1-3 and comparative production examples 1-3. Test 1 involves holding each of the following products in the mouth for one minute: Production Examples 1-3 and Comparative Production Examples 1-3, then spitting them out. In Test 2, participants consume Production Examples 1-3 over a period of one minute. In Test 3, participants drank each of the comparative production examples 1-3 over a period of one minute. Each of the above tests 1-3 will be performed by 5 people, and after tests 1-3, participants will rinse their mouths with water and take a 10-minute interval.

[0071] <Rating> ◎: Compared to Test 3, the taste, aroma, and flavor of the alcoholic beverages contained were more noticeably perceived in Tests 1 and 2. ○: Compared to Test 3, I was able to perceive the taste, aroma, and flavor of the alcoholic beverages contained in Tests 1 and 2 more clearly. △: There was no difference between Test 1 and Test 2 compared to Test 3.

[0072] [Table 6] The numbers represent the number of people who gave each rating.

[0073] As shown in Table 6 above, there are differences depending on the alcoholic beverage it contains, but it was confirmed that consuming alcohol-containing jelly allows one to experience the unique taste, aroma, and flavor of alcoholic beverages more effectively than simply drinking alcoholic beverages. In particular, consuming alcohol-containing jelly was confirmed to be a preferred method of consumption that allows one to experience the unique taste, aroma, and flavor of alcoholic beverages, and it was confirmed that one can enjoy the differences in ingredients and manufacturing methods of alcoholic beverages. [Industrial applicability]

[0074] The alcohol-containing jelly of this invention, which allows for long-term storage in small quantities while preserving the flavor and characteristics of alcoholic beverages unique to a specific region, such as locally produced sake or wine, can contribute to raising awareness of, selling, and promoting consumption of locally produced sake and wine, and thus contribute to the development of local industries. [Explanation of Symbols]

[0075] A. Alcohol-containing jelly tightly packed in a pouch container. B. Bottom of the pouch container< / gc>

Claims

1. An alcohol-containing jelly that is consumed directly from a tightly filled container, It consists of an alcoholic beverage, functional ingredients, a gelling agent, additives, and water. The aforementioned functional ingredients are collagen peptide and animal placenta. The aforementioned additive includes citric acid, flavorings, and sweeteners. The alcohol content is 10% to 95% by mass relative to the total amount of the alcohol-containing jelly. The content of the functional ingredient is 1% to 10% by mass relative to the total amount of the alcohol-containing jelly. The amount of the gelling agent is 0.5% to 4% by mass relative to the total amount of the alcohol-containing jelly. The gelling agent comprises locust bean gum, mannan, and carrageenan. The content ratio of the locust bean gum, the mannan, and the carrageenan (locust bean gum:mannan:carrageenan) is (1-3):(0.5-1.5):(1-3), The alcohol-containing jelly is characterized in that the amount of aromatic components contained in the alcoholic beverage that volatilizes at 37°C is 1.6 to 2.0 times the amount that volatilizes at 30°C, and the amount of aromatic components increases when placed in the mouth.

2. The alcohol-containing jelly according to claim 1, characterized in that the aforementioned alcoholic beverage contains one or more selected from vodka, gin, rum, tequila, bourbon, whiskey, brandy, cognac, spirits, liqueurs, aquavit, calvados, kirschwasser, wine, makgeolli, Shaoxing wine, baijiu, fruit wine, apricot wine, yuzu wine, banana wine, palm wine, honey wine, chang wine, plum wine, aged sake, sake, awamori, and shochu.

3. The alcoholic beverage is vodka, and the vodka content is 30% to 60% by mass relative to the total amount of the alcohol-containing jelly. The alcohol-containing jelly according to claim 1, characterized in that the animal placenta is horse placenta extract powder, and the amount of horse placenta extract powder is 1% by mass to 10% by mass relative to the total amount of the alcohol-containing jelly.

4. The alcoholic beverage is wine, and the wine content is 60% to 95% by mass relative to the total amount of the alcohol-containing jelly. The alcohol-containing jelly according to claim 1, characterized in that the animal placenta is horse placenta extract powder, and the amount of horse placenta extract powder is 1% by mass to 10% by mass relative to the total amount of the alcohol-containing jelly.

5. The alcoholic beverage is sake, and the amount of sake is 60% to 95% by mass relative to the total amount of the alcohol-containing jelly. The alcohol-containing jelly according to claim 1, characterized in that the animal placenta is horse placenta extract powder, and the amount of horse placenta extract powder is 1% by mass to 10% by mass relative to the total amount of the alcohol-containing jelly.

6. The alcohol-containing jelly according to claim 1, characterized in that the aforementioned fragrance component is one or more fatty acid esters including ethyl caproate, ethyl caprylate, and ethyl caprate.

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