Preference for Wines and Spices when added to Ice Cream

Home cake-making has become popular in Japan, and increasing number of people come to en-joy varieties of cake-making by using wines, spirits and liquors (W. S. L). We have examined the preference by way of making ice cream containing varieties of W. S. L. In selecting W. S. L and spices to use, their popularity, availability and frequency described in cooking books were considered as a standard. Eleven W. S. L. namely, red wine, white wine, rum, kirsch wasser, peppermint, orange curacao, cherry brandy, maraschino, cointreau, grand marnier, moka, and five spices, namely, allspice, mace, clove, cinnamon, vanilla were selected. The sugar content was controlled by adding sucrose to maintain Bx in ice cream to about 19.0. W. S. L. were added to the ice cream in moderate amounts to make alcohol concentration about O. 5%. Sensory testing was done using samples of about 25g at -5℃ by seven scoring test. The panel consisted of twenty-two women's staff from twenties to fourties. As W. S. L. added to ice cream, moka, kirsch wasser and cointreau were preferred, but pepper-mint and red wine were not preferred. When spices were added to ice cream containing W. S. L. vanilla was commonly preferred, mace was different in preference by the kinds of W. S. L. Namely in case of cointreau it was preferred, but of maraschino and white wine it was not preferred. In case of cinnamon it was preferred when using moka and maraschino and of clove and allspice it was not preferred as a whole. As to effects of spices to ice cream, peppermint and red wine enhanced the preference for unpreferable ice cream with only W. S. L. On the contrary moka, kirsch wasser, cointreau and grand marnier diminished the preference for preferable ice cream with only W. S. L.