Alcohol-containing jelly

Abstract

The purpose of the present invention is to provide a food product provided in a tightly packed state that is solid and does not impair flavor, the food product being such that the savoriness, flavor, taste, and aroma inherent to an incorporated luxury-good alcohol spread in the mouth, and food product containing a gel composition that contains a health-oriented functional component. An alcohol-containing jelly according to the present invention is directly consumed from a tightly packed pouch container, the alcohol-containing jelly being characterized by comprising an alcoholic beverage, a functional component, a gelling agent, an additive, and water, and furthermore being characterized in that: the functional component includes a collagen peptide and an animal placenta; the additive contains citric acid, a flavoring, and a sweetener; the alcoholic beverage content is 10-95 mass% with respect to the entire alcohol-containing jelly; the functional component content is 1-10 mass% with respect to the entire alcohol-containing jelly; and the volatilization amounts of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, are 1.6-2.0 times greater at 37°C than at 30°C.

Description

Alcohol-containing jelly

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

[0002] Beverages and food products are highly desirable, and beyond simply being consumed, alcohol-containing jellies have been reported to satisfy the enjoyment of consumers easily making their own beverages. For example, an alcohol-containing jelly and a method for making an alcoholic beverage have been disclosed for dissolving or dispersing the alcohol-containing jelly in a liquid (Patent Document 1). An alcohol-containing jelly has also been reported that allows consumers to make and drink an alcoholic beverage with a unique jelly-like texture by shaking the container to moderately break up the gel-like substance inside (Patent Document 2).

[0003] Jelly or gel-like substances not only give consumers the opportunity to create unprecedented beverages and food products "on the spot," but also, due to their structure, have the ability to encapsulate various substances and to transport and release the substances they contain. As a substance transport function of jelly or gel-like substances, nanostructured gels with the ability to control the release of active substances are being investigated with the aim of applying them to the local delivery of functional ingredients such as drugs (Patent Document 3). In addition to such drugs, jelly or gel-like foods and beverages containing functional ingredients that satisfy the needs of health-conscious consumers have been developed in jelly or gel-like substances that are widely used as food and beverages. However, currently, jelly or gel-like foods and beverages containing functional ingredients that satisfy the diverse tastes of consumers and the needs of health-conscious consumers have not yet been developed.

[0004] As typical beverages with high palatability, there are alcoholic beverages such as sake and wine. Alcoholic beverages have various tastes, flavors, tastes, and scents not only due to differences in alcohol raw materials but also due to manufacturing processes such as brewing and distillation. In order to maintain their unique taste, flavor, taste, and scent, alcoholic beverages are distributed in bottled and sealed form and are not easily enjoyed by consumers in small units anywhere. In particular, alcoholic beverages with a high alcohol content typified by vodka are often drunk as the base of cocktails. On the other hand, vodka is said to be a liquor that not only has a high alcohol content but also a unique flavor and is a liquor that one wants to drink and taste without dilution.

[0005] There have been no confectionery, jelly, or solid food and beverage products designed to easily enjoy the unique taste, flavor, taste, and scent of such alcoholic beverages. Furthermore, there have been no confectionery, jelly, or solid food and beverage products that can drink functional ingredients that meet the needs of health-conscious consumers simultaneously with alcoholic beverages.

[0006] Japanese Patent Application Laid-Open No. 2016-52268, Japanese Patent Application Laid-Open No. 2014-79203, Japanese Patent Publication No. 2013-540757

[0007] In view of the above circumstances, the present invention aims to provide a food containing a gel-like composition that is suitable for eating and drinking, is provided in a tightly filled state so as not to impair the flavor in solid form, can be eaten immediately after obtaining, and when placed in the mouth, the original taste, flavor, taste, and scent of the alcoholic beverage as a preferred product contained therein spread in the mouth, and contains functional ingredients for health-consciousness.

[0008] In order to solve the above problems, intensive research has been conducted on the temperature dependence of the volatilization behavior of components such as taste, flavor, taste, and scent contained in a gel-like composition containing functional ingredients containing an alcoholic beverage and sealed in a gel with a network structure, and the present invention has been completed by obtaining the finding that the volatile components increase at a temperature near body temperature.

[0009] The alcohol-containing jelly of the present invention is an alcohol-containing jelly that is consumed directly from a tightly filled pouch container, and consists of an alcoholic beverage, functional ingredients, a gelling agent, additives, and water, the functional ingredients being collagen peptide and animal placenta, the additives being citric acid, flavorings, and sweeteners, the alcoholic beverage content being 10% to 95% by mass of the total alcohol-containing jelly, the functional ingredients content being 1% to 10% by mass of the total alcohol-containing jelly, the gelling agent content being 0.5% to 4% by mass of the total alcohol-containing jelly, and the volatilization rate of the aroma components contained in the alcoholic beverage in the alcohol-containing jelly at 37°C being 1.6 to 2.0 times the volatilization rate at 30°C, characterized in that the volatilization rate of the aroma components increases when placed 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 in the alcohol-containing jelly of the present invention is vodka, and the vodka content is 30% to 60% by mass relative to the total amount of the alcohol-containing jelly.

[0012] The alcoholic beverage in the alcohol-containing jelly of the present invention is wine, and the wine content is 60% to 95% by mass relative to the total amount of the alcohol-containing jelly.

[0013] The alcoholic beverage in the alcohol-containing jelly of the present invention is sake, and the sake content is 60% to 95% by mass relative to the total amount of the alcohol-containing jelly.

[0014] The animal placenta in the alcohol-containing jelly of the present invention is horse placenta extract powder, and the amount of horse placenta extract powder is 1% to 10% by mass relative to the total amount of the alcohol-containing jelly.

[0015] The gelling agent for the alcohol-containing jelly of the present invention comprises 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 for the alcohol-containing jelly of the present invention consists of locust bean gum, mannan, and carrageenan, and the content ratio of locust bean gum, mannan, and carrageenan (locust bean gum:mannan:carrageenan) is (1-3):(0.5-1.5):(1-3).

[0017] This figure shows the configuration of alcohol-containing jelly tightly packed into a pouch container.

[0018] As one embodiment of the alcohol-containing jelly of the present invention, the alcohol-containing jelly is contained in a tightly packed pouch container, with an alcoholic beverage as a condiment, and collagen peptide, horse placenta extract powder, a gelling agent, citric acid, a flavoring agent, and a sweetener as health-oriented functional ingredients. The components of the present invention will be described in detail below. Here, in the present invention, "%" means "mass percent". Also, in the present invention, the "content" of a certain component means the ratio of the mass of that component when the total mass of the gelled material, i.e., the alcohol-containing jelly, is taken as 100% by mass.

[0019] <Alcoholic Beverages> In this specification, "alcohol" means "ethanol" unless otherwise specified. Alcoholic beverages (liquor), which are typical luxury goods, have a variety of tastes, flavors, and aromas depending not only on their raw materials but also on the manufacturing process such as brewing and distillation. Examples of alcoholic beverages that give a unique taste, flavor, and aroma 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.

[0020] In particular, high-alcohol beverages such as vodka are often consumed as a base for cocktails. Furthermore, vodka is said to have a unique flavor in addition to its high alcohol content, and is an alcohol that is best enjoyed without dilution. As an alcoholic beverage with a unique flavor, wine, although not high in alcohol content, has a flavor that varies depending on the grape variety, region of origin, and degree of aging. Sake, in particular, is favored for its clean and refreshing taste without any off-flavors, and is an alcoholic beverage with a flavor unique to its region of origin. The alcohol-containing jelly of the present invention preferably contains an alcoholic beverage having the unique taste, flavor, taste, 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 consuming it, one can enjoy the unique taste, flavor, taste, and aroma of the alcoholic beverage more than by drinking the alcoholic beverage. For this reason, the alcoholic beverage used as the raw material is not limited to any alcoholic beverage that has a unique taste, flavor, taste, and aroma, and 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 percentage (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, the desired ethanol content in the alcohol-containing jelly can be achieved without adding water. For example, the alcohol content can be adjusted so that the ethanol content of the alcohol-containing jelly is 5% to 40% by mass relative to the total alcohol-containing jelly. Preferably, it can be adjusted to 10% to 30% by mass. Therefore, depending on the type of alcohol, the alcohol content is 10% to 95% by mass, preferably 20% to 94% by mass, and more preferably 30% to 94% by mass, relative to the total 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, its content is 1% to 10% by mass, preferably 3% to 5% by mass, relative to the total alcohol-containing jelly.

[0026] Collagen peptides are generally expected to have functional properties, such as improving the condition of the skin and joints when ingested as a food. The collagen peptide used in this invention not only exhibits the above-mentioned functional properties, 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 edible placentas obtained as afterbirth at full term when healthy animals are properly raised on farms, and which do not contain external organs such as the uterus, or marine placenta-like substances contained in the ovarian membranes 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 the animal placenta extract is not particularly limited, and for example, it may be a liquid or paste obtained after decomposition by methods such as enzymatic decomposition or hydrochloric acid decomposition and 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, for example, "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 P-F" (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 through its growth factors, thereby aiding in cell repair and regeneration. Furthermore, the placenta is also expected to have moisturizing effects due to the amino acids it contains. In addition to exhibiting the above-mentioned functions, the placenta of this invention 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 the 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 Agents> 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. Among these, 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] Among the gelling agents mentioned above, some, 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 solid alcohol-containing jelly does not dissolve in the mouth, and that the original taste, flavor, taste, and aroma of the contained alcoholic beverage spread in the mouth, it is important to select a gelling agent that affects the thermal behavior of the gel state.

[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 two or more of the above-mentioned gelling agents in combination. 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, a combination of locust bean gum, carrageenan, and mannan; a combination of locust bean gum and carrageenan; a combination of carrageenan, gellan gum, and gelatin; and a combination of carrageenan and agar. Of these, a 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] The gelling agent may further contain food materials such as starch and modified starch, as well as other components other than emulsifiers. Such other components may include sugars, non-sugar seasonings, dairy products, dextrin, metal salts such as calcium carbonate, and various other additives. The gelling agent of the present invention may further contain 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] As long as the salt concentration, sugar content, gelation temperature, gel dissolution temperature, and viscosity of the alcohol-containing jelly of the present invention do not deviate from a range suitable for consumption, it may contain other components that are normally found in alcohol-containing jellies (hereinafter referred to as "additives") in addition to the gelling agent. Examples of additives include, but are not limited to, seasonings, dashi (broth), plant extracts, animal extracts, grain flour, carbohydrates, lipids, proteins, and emulsifiers.

[0038] Furthermore, as additives, colorants, acidulants, sweeteners, high-intensity sweeteners, antioxidants, and flavorings that are commonly used in food and beverages may be added, provided that they do not inhibit the desired effects of the present invention. As colorants, for example, caramel color, gardenia color, fruit juice color, vegetable color, and synthetic colorants 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 fructose-glucose liquid sugar, glucose, galactose, mannose, and fructose; disaccharides such as lactose, sucrose, and maltose; oligosaccharides; and polysaccharides such as glycogen and starch can be used. As high-intensity sweeteners, for example, acesulfame K, sucralose, and aspartame can be used. As antioxidants, for example, vitamin C and vitamin E can be used. 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-mentioned 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 first producing jelly with the above-mentioned predetermined range of salt concentration and sugar content by a conventional method, then 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 adding alcohol. The alcohol-containing jelly of the present invention can be obtained by cooling the alcohol-containing jelly obtained in this way to gel it.

[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 makes it edible. 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] <Example> <Production of Alcohol-containing Jelly> As the raw material alcohol beverage, vodka with a high alcohol content (containing 50% ethanol) is used. As the functional components, fish collagen powder and horse placenta extract powder are used. As the gelling agents, locust bean gum, carrageenan, mannan, calcium lactate, trisodium citrate, potassium chloride, potassium dihydrogen phosphate, and food materials are prepared in the amounts shown in Table 1 and Table 2. Here, the food materials include corn starch and starch.

[0045] <Production Example 1> All raw materials other than vodka in the alcohol-containing jelly containing vodka were charged into a mixing tank, heated and mixed to about 85 degrees, sterilized, and then vodka was added and stirred. The reaction scale was carried out with a total amount of 40 kg. After passing through a sieve after the reaction, it was distributed in 20 kg portions and transferred to an intermediate tank, and then tightly filled into a pouch container using a sub-packaging filling machine, and cooled to obtain an alcohol-containing jelly (Production Example 1) tightly filled into a pouch container.

[0046] The components of the alcohol-containing jelly (Production 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]

[0048] Here, the content ratio % is the value (% by mass) with the total amount of the gelling agent being 100% by mass.

[0049] <Production Example 2> Instead of vodka in Production Example 1 of the alcohol-containing jelly containing sake, sake (containing 19% alcohol) was used, and no water was added. The amount of sake was adjusted so that the water content in the sake (the total of Component 1 and Component 2 below) was the same as the total amount of water in Production Example 1 (including the water contained in vodka). To sake (Component 1) containing water corresponding to the amount of water in Production Example 1, fish collagen powder, horse placenta extract powder, citric acid, gelling agent, and sweetener were added, charged into a mixing tank, heated and mixed to about 90 degrees, sterilized, and then the remaining sake (Component 2) was added and stirred. The reaction scale was carried out with a total amount of 40 kg. After passing through a sieve after the reaction, it was distributed in 20 kg portions and transferred to an intermediate tank, and then tightly filled into a pouch container using a sub-packaging filling machine, and cooled to obtain an alcohol-containing jelly (Production Example 2) tightly filled into a pouch container.

[0050] <Manufacturing Example 3> Red wine-containing alcohol jelly Manufacturing Example 1 Instead of vodka, red wine (containing 13% alcohol) was used, and no water was added. The amount of red wine was adjusted so that the amount of water contained in the red wine (total of amounts 3 and 4) was the same as the total amount of water in Manufacturing Example 1 (including the water contained in the vodka). Fish collagen powder, horse placenta extract powder, citric acid, gelling agent, and sweetener were added to red wine (amount 3) containing the same amount of water as in Manufacturing Example 1. 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. The mixture was tightly filled into pouch containers using a dispensing and filling machine, cooled, and tightly filled into pouch containers to obtain alcohol-containing jelly (Manufacturing 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]

[0053]

[0054] Figure 1 shows an external view of Manufacturing Example 1, a 350 mm x 1400 mm (approximately 7 mm thick) aluminum laminate pouch filled and sealed with alcohol-containing jelly in close contact with the surface. Figure 1(a) is a top view of the alcohol-containing jelly (A) filled tightly into the pouch container, and (B) is the bottom view (Figure 1(b) is the 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, and a comparative example of the lowest configurable temperature, an equilibrium temperature of 30°C and an adsorption temperature of 30°C, was used as the comparative example. Although 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 the components in the gas phase were adsorbed onto the 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) (75 mm, 23 Ga) Equilibrium Temperature: 30°C (Comparative Example 1) or 37°C (Example 1) Equilibrium Time: 5 minutes Adsorption Temperature: 30°C (Comparative Example 1) or 37°C (Example 1) Adsorption Time: 20 minutes

[0059] <GC / MS> Injection port temperature: 240°C Desorption time: 20 minutes Injection mode: Splitless Carrier gas: He Linear velocity: 40 cm / sec Analytical column: DB-WAX UI 60 m × 0.25 mm × 0.25 μm (Agilent Technologies) Oven temperature: 40°C (3 min) → 5°C / min → 110°C → 10°C / min → 240°C (5 min) Transfer line temperature: 240°C Ion source temperature: 240°C Ionization mode: EI Measurement mode: Scan Mass range: 30–250 m / z

[0060] Examples 1 to 3 of the manufacturing process were subjected to GC / MS analysis at equilibrium temperature and adsorption temperature of 37°C under the above conditions. Furthermore, Comparative Examples 1 to 3 of the manufacturing process were subjected to GC / MS analysis at equilibrium 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 analysis results of each standard solution.

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

[0063]

[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. This ethyl caprate is known as an aromatic component found in fermented alcoholic beverages brewed at 15 degrees or higher. Furthermore, since Example 1 contains additives such as flavorings, substances derived from the additives' flavorings, 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 when the alcohol-containing jelly of the present invention is put in the mouth, the amount of volatilization of the fragrance components derived from the contained alcoholic beverage increases.

[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 caused the unique taste, flavor, taste, and aroma of alcoholic beverages to spread in the mouth when placed in the mouth and consumed.

[0070] <Sensory Testing> Comparative production examples 1 to 3 were prepared, consisting of liquids that did not contain the gelling agent, as opposed to production examples 1 to 3. The following sensory tests were conducted on equal amounts of production examples 1 to 3 and comparative production examples 1 to 3. Test 1: Production examples 1 to 3 and comparative production examples 1 to 3 were held in the mouth for one minute and then spat out. Test 2: Production examples 1 to 3 were consumed over one minute. Test 3: Comparative production examples 1 to 3 were drunk over one minute. Each of the above tests 1 to 3 was performed by five people, and after tests 1 to 3, participants rinsed their mouths with water and took a 10-minute interval.

[0071] <Evaluation> ◎: Compared to Test 3, Tests 1 and 2 had a more noticeable taste, aroma, and flavor of the contained alcoholic beverage. ○: Compared to Test 3, Tests 1 and 2 had a more noticeable taste, aroma, and flavor of the contained alcoholic beverage. △: There was no difference between Tests 1 and 2 compared to Test 3.

[0072] 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.

[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.

[0075] A. Alcohol-containing jelly tightly packed into a pouch container. B. Bottom of the pouch container.

Claims

1. An alcohol-containing jelly that is consumed directly from a tightly filled container, comprising an alcoholic beverage, functional ingredients, a gelling agent, additives, and water, wherein the functional ingredients are collagen peptide and animal placenta, the additives include citric acid, flavoring, and sweetener, the alcoholic beverage content is 10% to 95% by mass of the total alcohol-containing jelly, the functional ingredients content is 1% to 10% by mass of the total alcohol-containing jelly, the gelling agent content is 0.5% to 4% by mass of the total alcohol-containing jelly, and the amount of volatile components contained in the alcoholic beverage in the alcohol-containing jelly at 37°C is 1.6 to 2.0 times the amount at 30°C, and the amount of volatile components increases when placed in the mouth.

2. The alcohol-containing jelly according to claim 1, characterized in that the 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, mead, chang wine, plum wine, aged sake, sake, awamori, and shochu.

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

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

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

6. The alcohol-containing jelly according to claim 1, characterized in that the gelling agent comprises 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.

7. The alcohol-containing jelly according to claim 1, characterized in that the gelling agent consists of locust bean gum, mannan, and carrageenan, and the content ratio of locust bean gum, mannan, and carrageenan (locust bean gum:mannan:carrageenan) is (1-3):(0.5-1.5):(1-3).

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

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