シャーベットに使用する洋酒,スパイスの嗜好について

抄録

Home cake-making has become popular in Japan, and an increasing number of people come to enjoy varieties of cake-making by using wines, spirits and liquors (W. S. L. ). We have examined the preference by the way of way of making sherbet containing varieties of W. S. L.
In selecting W. S. L. and speices, their popularity, availability and frequency described in cooking books were considered as the standard. Eleven kinds of W. S. L., i. e., red wine, white wine, rum, kirch wasser, peppermint, orange curacao, cherry brandy, maraschino, cointreau, grand marnier, moka and five spices, i. e., allspice, mace, clove, cinnamon, vanilla were chosen.
The sugar content was controlled by adding sucrose to maintain Bx. of 16.0-17.0 in the sherbet. W. S. L. were added to the sherbet in sufficient amounts to make the final alcohol concentration about 2.0%.
Sensory testing was done by using samples of about 25g at -5°C and evaluated by the seven grades system. The panel consisted of twenty two women staff from twenties to forties of age.
As W. S. L. added to the sherbet, orange curacao, red wine, cheey brandy, kirch wasser, cointreau, rum and grand marnier were preferred, however, peppermint, maraschino and moka were not. When spices were added to the sherbet containing W. S. L. mace is preferred, and cinnamon is not. As to the relation between W. S. L. and spices, whether clove is preferred or not depended on the combination of clove with the some kinds of W. S. L. The preference was increased in the cases of clove with cointreau and maraschino rather than that of white wine and rum.
As the effects of spices on the sherbet, peppermint and maraschino increased the preference, though the sherbet with W. S. L. were not preferred. On the other hand, orange curacao, cherry brandy, red wine, kirch wasser, rum, cointreau and grand marnier diminished the preference, though the sherbet with only W. S. L. were preferred.