JP2002065238A - Method for producing liquors - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the preservation stability of a natural aromatic ingredient formulated in liquors, especially an aromatic ingredient derived from the pericarp of citrus fruits. SOLUTION: The natural aromatic ingredient obtained by a vacuum distillation method is added to an alcohol for brewing and water and the resultant mixture is then adjusted with gaseous carbon dioxide without adding organic acids and saccharides so as to provide the pH within the range of 4.0-5.5. Thereby, the deterioration of the natural aromatic ingredient is delayed to afford new type liquors.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to liquors having improved storage stability of natural flavor components and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, in obtaining a natural fragrance component, particularly a fragrance component such as citral or limonene contained in a citrus peel, a good fragrance component containing no off-flavor is obtained by distilling a skin immersion liquid under reduced pressure. It is known that it can be obtained (Summarized in Perfumery by Osamu Okuda, Hirokawa Shoten, 1999), and is widely used in the perfumery industry and the like. In addition, many foods containing the aroma components thus obtained have already been provided. On the other hand, in alcoholic beverages containing citrus-derived aroma components, particularly liqueurs, it is common practice to add organic acids such as citric acid and malic acid as sour agents together with sugars for the purpose of improving flavor. .

[0003] However, it is known that aroma components derived from citrus fruits such as citral are easily decomposed in an acidic region having a pH of 3 or less, and the aroma is lost in a very short period of time, and at the same time, they are changed to malodorous substances (Japanese Foods). Journal of the Japan Institute of Industry Vol.15 No.7 pp.285-289 1968
Year).

[0004] In view of these facts, in alcoholic beverages containing acidifiers such as citric acid and malic acid together with sugars,
It becomes an acidic region of pH 3 or less where fragrance components are easily decomposed
There has been a problem that the incorporated natural aroma component derived from citrus tends to deteriorate, and often the flavor is lost before being used for drinking. In addition, the heat sterilization process generally performed in the food manufacturing process has a problem that the deterioration of the natural flavor component derived from citrus fruits accelerates, and the refreshing flavor characteristic of the natural flavor component is lost. Was.

[0005] Techniques aimed at improving the flavor of liquors include a method for preventing fading of colored happoshu (Japanese Patent Application Laid-Open No. 61-23377).
There is 2), but the pH is adjusted with citric acid for the colorant, especially the red plant natural pigment, and is not the purpose of improving the storage stability of the natural flavor component. Also,
There is a method of producing carbon dioxide-containing liquors by dissolving carbon dioxide gas in ordinary liquors as they are (Japanese Patent Application Laid-Open No. 6-217756). However, this method is used for imparting a refreshing sensation, sharpness, and richness. No effect of improving the storage stability of the flavor component was observed.

[0006]

As described above, as described above,
In alcoholic beverages, which contain acidulants such as citric acid and malic acid together with sugars, the fragrance component is in an acidic region of pH 3 or less, which is easily decomposed, and the natural fragrance component derived from citrus tends to deteriorate, and is used for drinking. Before the flavor was lost. Furthermore, due to the heat sterilization process generally performed in the food manufacturing process, the deterioration of natural flavor components derived from citrus fruits accelerates, and the refreshing flavor characteristic of natural flavor components is lost. There was a point. The present invention has been made to solve these problems.

[0007]

DISCLOSURE OF THE INVENTION The present invention relates to a technical method for improving the storage stability of natural flavor components, especially fragrance components derived from citrus peel, blended in alcoholic beverages. Add ingredients to brewing alcohol and water, add organic acids and sugars, adjust to pH 4.0 to 5.5 with carbon dioxide, and do not require heat sterilization step This solves both of the above problems.

[0008] The brewing alcohol used in the present invention includes shochu, gin, rum, vodka and spirits. Examples of natural aroma components include those derived from fruits such as ume, plum, apricot, and peach, in addition to those derived from citrus peel, but are not limited thereto.

[0009]

EXAMPLES The present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

Example 1 (Aroma component retaining action during long-term storage) Alcoholic beverages whose pH was adjusted to 4.4 with carbon dioxide (the present invention, hereinafter referred to as "liquor").
This product was prepared in the process shown in Table 1 and the conventional product was prepared in the process shown in FIG. Table 1 Composition table (per 1000ml)

This product and the conventional product are stored at room temperature (25 ° C.) for a long period of time, and the remaining amount of citral, which is a main component of natural aroma, is determined by a conventional method of liquid chromatography (ODS column 245).
nm absorbance). As shown in FIG. 3, the results show that in the case of the conventional product, the citral, a natural fragrance component, was stored at about 85% of the initial level after storage for about 10 days, and almost all of the citral was lost after storage for 30 days. In the case of alcoholic beverages (this product) prepared according to the present invention, the residual ratio of citral was moderate, and citral was retained at about 50% even after storage for 60 days, indicating a remarkable difference from the conventional product.
Carbon dioxide pressure measuring method: The value at 20 ° C. was measured according to “Gas pressure measuring method for liquor having effervescence” specified in the prescribed analysis method of the National Tax Agency. That is, after the sample (as canned) is kept in a water bath at 20 ° C. for 30 minutes while occasionally shaking, a pressure gauge in the can is attached to the lid, and a needle is pierced and lightly shaken to read the pressure kg / cm ² . After that, open the lid and check the temperature of the contents. When the temperature is other than 20 ° C., the correction is performed using a correction table (similar to the method for measuring gas pressure of beer, and the same as the inspection procedure based on JAS for carbonated beverages).

Example 2 (Evaluation of sensory action of natural fragrance component retention during long-term storage) Adjusted according to the formulation shown in Table 1, this product was prepared by the process of FIG. 1 and the conventional product was prepared by the process of FIG. The prepared sample was tested by a panel using a 5-point test method. As the evaluation sample, a refrigerator cooled at the time of evaluation was used. Regarding the overall evaluation of "fragrance and taste", a score of 1 was given when the characteristics of the citrus came out without change, and a score of 5 was given when the characteristics of the citrus were completely degraded. As a result, as shown in FIG. 4, the normal product had a high value of 4.7 on average after storage for 30 days, whereas the liquor (this product) prepared according to the present invention was stored for 30 days. There was little difference from the start, and only a gradual change was observed until storage for 180 days.

[0013]

Industrial Applicability According to the present invention, alcohols are adjusted so that the pH is in the range of 4.0 to 5.5 with no addition of organic acids and saccharides, and without the need for a heat sterilization step. By the production of, a technical method excellent in preservability was established by delaying the deterioration of natural flavor components, especially fragrance components derived from citrus peel, blended in alcoholic beverages. Furthermore, the range of pH of liquors generally regarded as delicious is 2.
In contrast to 0 to 4.0, there is a sufficient refreshing feeling with only carbonic acid, and calories are suppressed by not adding saccharides,
It has become possible to provide a new type of liquor that does not get tired of drinking. In addition, since both the heat sterilization and cooling steps are not required, mass production at a lower cost and shorter time than conventional products has become possible.

[Brief description of the drawings]

FIG. 1 Manufacturing process of this product

FIG. 2 Manufacturing process of a conventional product

FIG. 3 Percentage of citral remaining after long-term storage

FIG. 4 Sensory evaluation of alcoholic beverages stored for a long time

Claims (2)

[Claims] (1) The pH of alcoholic beverages is adjusted to 4.0 to 5.5 using carbon dioxide gas.
Adjusted to the range of and contains no organic acids and sugars,
Alcoholic beverages with improved storage stability of natural flavor components and a method for producing the same. 2. The liquor according to claim 1, wherein the fragrance component is a component obtained by distillation of citrus peel under reduced pressure.