JP2005192473A - Fruit juice-containing alcoholic beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fruit juice-containing alcoholic beverage good in raw material fruit-derived flavor with more fruit juice feeling, and also giving refreshing feeling. <P>SOLUTION: The fruit juice-containing alcoholic beverage has a pH of 2.7-3.8, wherein fructose accounts for 65 w/w% or greater of the total carbohydrate in this beverage. This beverage is 0.5-40 w/v% in fruit juice content and 3-12 v/v in alcohol concentration, containing two or more kinds of fruit-derived juice. Further, for example, for this alcoholic beverage, a carbonation treatment may be carried out, tasting material(s) may be added, thereby this beverage has fresh flavor inherent in fruits, enabling body(fruit juice feeling) and crispness(refreshing feeling) to be made compatible with each other. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a fruit juice-containing alcoholic beverage having a good flavor derived from a raw material fruit and having a richness (fruit juice feeling) and a sharpness (clean feeling).

  Conventionally, there are alcoholic beverages in which fruits, fruit juices, sugars, acidulants, water and the like are added to alcohol raw materials such as alcoholic beverages and brewed alcohol, and low alcohol liqueurs typified by Chuhai have been developed. In recent years, various fruit juice-containing alcoholic beverages on the market are produced by mixing various raw materials, filling various containers such as cans, bottles, and plastic bottles, followed by heat sterilization. For example, the general manufacturing method for canned chu-hi is to prepare a predetermined amount of brewed alcohol, water, fruit juice, saccharides, food additives, etc., perform carbonation, fill the container, seal and heat sterilize it Consists of. The heat sterilization process performed at this time is usually performed at 65 ° C. for 10 minutes or more at the temperature of the central part of the product, which suppresses the growth of microorganisms including yeast remaining in the product. It is done for the purpose. In recent years, it has also become possible to produce canned chu-hi by performing filtration using a membrane filtration filter without performing heat sterilization treatment.

  When producing a fruit juice-containing alcoholic beverage, the fruit juice used includes concentrated fruit juice and straight fruit juice (unconcentrated fruit juice). Among the concentrated fruit juices, concentrated fruit juices that are used in combination with cutback and flavor reduction have the most excellent flavor as raw material fruit juices. As a method for concentrating fruit juice, a method using vacuum and heating is generally used, and there are a forced circulation type, a liquid film dropping type, a plate type, a coil type, a stirring film type, a rotating cone type, and the like. Concentrated fruit juice has an advantage that packaging, distribution, storage and the like are easy, but has a disadvantage that volatilization of low boiling point components and change in flavor occur due to the heating process. Examples of straight fruit juice include non-sterilized fruit juice, sterilized fruit juice, and sterilized frozen fruit juice. By using unconcentrated straight fruit juice, especially fruit juice that has not been heat-treated, fruit juice-containing alcoholic beverages with the original fresh flavor of raw fruits can be produced, but microbial contamination such as yeast and lactic acid bacteria is prevented. In order to do so, it is necessary to perform heat sterilization after filling and sealing the container, and despite using fruit juice that has not been heat-treated, the original fresh flavor of the raw fruit will be damaged by heat sterilization It will be. Therefore, in alcoholic beverages containing fruit juice that has not been heat-treated at all, a container-containing fruit juice-containing alcoholic beverage that has been filtered using the above-described membrane filtration filter and has not been heat-sterilized and a method for producing the same have been developed. (Patent Document 1).

  On the other hand, by adding sucralose to alcoholic beverages, there is a technique (Patent Document 2) that suppresses the bitterness and burning feeling caused by alcohol, and improves the flavor of alcoholic beverages that make use of the light flavor of alcohol. Low-calorie fruit-containing alcoholic beverages have been put on the market by replacing saccharides of alcoholic beverages with, for example, acesulfame potassium, which is a high-intensity sweetener, instead of fructose-glucose liquid or the like.

  Stevia, aspartame, glycyrrhizin, thaumatin, sucralose, acesulfame potassium, and the like are known as high-intensity sweeteners, but many of these have a sweetness stronger than sucrose, and thus give sweetness in a small amount. It has the feature of being a so-called low calorie sweetener. However, many high-intensity sweeteners have the same high-quality sweetness and richness as sucrose, have unique bitterness and astringency, have a delayed sweetness rise, and are sweet Many of them have the disadvantage of pulling back. Therefore, at present, it is not possible to obtain a fruit juice-containing alcoholic beverage that can satisfy both the richness (fruit juice feeling) and the sharpness (clean feeling) simply by replacing the sugars of the fruit juice-containing alcoholic beverage with a high-intensity sweetener. is there. In addition, a fruit juice-containing alcoholic beverage that can achieve both a rich (juice feeling) and a sharpness (clear feeling) can be obtained even if sucrose is used, such as fructose-glucose liquid sugar containing 55% of fructose. There is no current situation.

  Fructose is contained in fruits and honey and coexists with glucose and is widely present in nature. In the past, crystalline fructose was industrially produced by hydrolyzing sucrose with invertase, but in recent years it has been produced inexpensively by separating it from isomerized sugar using a Ca-type cation exchange resin column. Is now possible. High fructose liquid sugar is obtained by increasing the fructose content of isomerized sugar to 90% or more with an ion exchange resin. It is also an intermediate raw material for fructose liquid sugar containing 55% of normal fructose. Since fructose shifts the equilibrium from α-type to β-type, which is three times stronger than sweetness at low temperature, high fructose liquid sugar is about 1.3 times higher at 7 ° C than fructose glucose liquid sugar containing 55% fructose. It is said to have sweetness. However, the effect of the taste quality in the fruit juice-containing alcoholic beverage has not been studied.

  From the above, in fruit juice-containing alcoholic beverages, there has been a demand for the development of fruit juice-containing alcoholic beverages that have a good flavor derived from the raw material fruit, have a more fruit juice feeling, and have a refreshing feeling.

JP 2003-230374 A JP-A-8-224075

  In view of the above prior art, an object of the present invention is to provide a fruit juice-containing alcoholic beverage having a good flavor derived from raw material fruits, a more fruity feeling, that is, a richness, and a refreshing feeling, that is, a sharpness.

  Briefly, the present invention relates to an alcoholic beverage containing fruit juice, having a pH of 2.7 to 3.8, and 65 w / w of the total carbohydrates in which the fructose occupies in the juice-containing alcoholic beverage. It is related with the fruit juice containing alcoholic drink characterized by being more than%.

  The present inventor has intensively studied to provide a fruit juice-containing alcoholic beverage having a good flavor derived from the raw material fruit, a more fruity feeling, that is, a richness, and a refreshing feeling, that is, a sharpness. By using 65% w / w% or more of the total sugars in the fruit juice-containing alcoholic beverage without using a sweetener, the fruit juice has an original fresh flavor, richness (feeling of fruit juice) and sharpness ( The present inventors have found that a fruit juice-containing alcoholic beverage capable of satisfying a refreshing feeling is obtained, and the present invention has been completed.

  According to the present invention, in an alcoholic beverage containing fruit juice, fruit juice is contained at 65 w / w% or more of the total carbohydrates in the juice-containing alcoholic beverage without using a high-intensity sweetener. It is possible to provide a fruit juice-containing alcoholic beverage having a good origin flavor, a more fruity feeling, that is, a rich body, and a refreshing feeling, that is, a sharpness.

The present invention will be specifically described below.
First, the fruit juice-containing alcoholic beverage referred to in the present invention is a beverage that contains fruit juice in an alcohol raw material, and further, if necessary, food additives such as water, sugars, acidulants, flavorings, and other raw materials are mixed. And liqueurs such as so-called chu-hi, cocktail, fizz, wine cooler, and the like.
The alcohol raw material used in the present invention is not particularly limited, and examples thereof include brewed alcohol, spirits (rum, vodka, gin, etc.), liqueurs, whiskey, brandy or shochu (former, maiden, etc.), and further sake, Wines such as wine and beer may be used. These can be used alone or in combination, but alcohol raw materials that make use of the flavor are preferred.

  The present invention is characterized in that fructose is contained in an amount of 65 w / w% or more of the total sugars in the fruit juice-containing alcoholic beverage. More preferably, it is 75 w / w% or more. The form of fructose used may be either crystalline fructose or high fructose liquid sugar (containing 90% or more of fructose), other fructose derived from fruit juice, sucrose hydrolyzed to fructose, and isomerized sugar What is necessary is just to adjust so that fructose derived from the sum may contain 65 w / w% or more of the total saccharides which fructose occupies in a fruit juice containing alcoholic beverage. By containing at least 65 w / w% of the total carbohydrates in the fruit juice-containing alcoholic beverage, the fruit juice has an original fresh flavor and has a more fruity feeling (referred to as rich (fruit juice feeling) in the present invention). The fruit juice-containing alcoholic beverage has a refreshing sensation (referred to as crisp (refreshing sensation) in the present invention) that the sweetness rises quickly and the sweetness does not follow. It is also a feature of the present invention that by containing fructose, it is possible to mask the irritating feeling of alcohol and to have a good taste and a mild taste. By containing fructose at 65 w / w% or more, more preferably 75 w / w% or more of the total sugars in the fruit juice-containing alcoholic beverage, the expression of sweetness of fructose and the expression of unpleasant taste of alcohol overlap, Masks the irritating feeling of alcohol, provides a pleasant taste and a mild taste.

As the fruit juice in the present invention, a squeezed juice squeezed from the raw material fruit is used. It is preferable to use fruit juice that has not been subjected to any heat treatment. Examples include straight fruit juice, which is a fruit juice for raw material that has not been concentrated. Transparent fruit juice can be used suitably. If the flavor derived from the raw material fruit is well maintained, a portion of the concentrated fruit juice can be used. In this invention, it is preferable that content of fruit juice shall be 0.5-40 w / v%. More preferably, it is 1-15 w / v%. If the content of the fruit juice is less than 0.5 w / v%, the flavor of the fruit juice is poor, and if it exceeds 40 w / v%, the flavor of the fruit juice itself is strong and rich (feels of fruit juice) even if it is sharp It lacks (freshness).
The fruit juice as used in the field of this invention is not limited to the kind of the fruit, and 1 type, or 2 or more types may be sufficient as it. Examples of fruit fruits used in the present invention include citrus fruits (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, tangerine, tangero, caramancy, etc.), apple, grape, peach, pineapple, guava, Banana, mango, acerola, papaya, passion fruit, ume, pear, apricot, lychee, cassis, melon, pear, plum and the like can be used. In particular, the effect of the present invention is exhibited in a fruit juice-containing alcoholic beverage in which the fruit juice is a fruit juice derived from at least one fruit selected from orange, lemon, grapefruit, apple, grape, peach, pineapple, acerola, ume and pear. The As a preferred embodiment, by making a fruit juice-containing alcoholic beverage containing two or more fruit juices derived from different fruits, it is possible to more strongly feel the different characteristics of a plurality of fruits having different taste and aroma characteristics. What is necessary is just to select the kind suitably so that the characteristic which each fruit has can be tasted.
Preferred examples include lemon and acerola, blood orange and peach, grapefruit and cassis, and peach and pineapple.

Furthermore, in this invention, the effect of this invention is exhibited in the fruit juice containing alcoholic beverage which contains 2 or more fruit juice derived from the same kind fruit. As a preferable aspect, even if it is fruit juice derived from the same kind of fruit, by making it into a fruit juice-containing alcoholic beverage containing two or more fruit juices due to differences in production areas or varieties, it is possible to feel different characteristics more strongly. What is necessary is just to select the kind suitably so that each characteristic which the juice has by the difference in a production area or a kind can be tasted.
Fruit juices from different origins, such as lemons from Sicily and California, are preferred. Fruit juices from different varieties, such as oranges, are sweet oranges (Valencia, Pella), navel oranges (Washington, Fukumoto) Seeds), orange juice of blood oranges, feminero, eureka, lisbon, verna, domestic lemon, green lemon lemon juice for lemon, ruby red, white marsh, Duncan grapefruit juice, apple for grapefruit Examples of suitable combinations include Fuji, Golden Delicious Apple Juice, Grape Muscat, Kyoho Grape Juice, and White Peach and Yellow Peach Peach Juice.

In the present invention, even when a taste material having a different expression of fructose and taste is used in combination, the taste of the taste material can be more strongly felt.
As taste materials, fruit soaked liquor such as plum wine, apricot soak liquor, liqueurs such as lemon liqueur, coffee liqueur, fermented milk, soy milk, green tea, oolong tea, plum dried, plum extract, protein degradation product, etc. Examples of the additives include flavorings, bitterings, seasonings (amino acids and the like), acidulants, spice extracts, and fortifiers.
What is necessary is just to select the kind suitably so that the characteristic which each taste material has can be tasted. Preferable examples include ume juice and plum wine, and a combination of green tea and plum dried.

  The alcohol concentration of the fruit juice-containing alcoholic beverage of the present invention may be 1 v / v% or more, preferably 3 to 12 v / v%, more preferably 4 to 10 v / v%, particularly preferably 5 to 8 v / v. %. If the alcohol concentration is less than 3 v / v%, the alcohol is hardly felt, and if it exceeds 12 v / v%, the alcohol odor is too strong and the masking effect by fructose becomes insufficient, and the fruit juice The original fresh flavor will be canceled out.

  The fruit juice-containing alcoholic beverage of the present invention is preferably not heat-sterilized, but is characterized by containing fructose in an amount of 65 w / w% or more of the total carbohydrates in the fruit juice-containing alcoholic beverage. Since it aims to obtain a fruit juice-containing alcoholic beverage having a (fruit juice feeling) and sharpness (clean feeling), non-heat sterilization treatment is not an essential requirement. What is necessary is just the heat sterilization process in the range which does not impair the original fresh flavor of raw material fruit. Sterilization treatment that does not involve heating such as ultraviolet irradiation or ozone treatment is also included in the present invention. Moreover, as for pH of the fruit juice containing alcoholic beverage of this invention, 2.7-3.8 are preferable. More preferably, it is 3.0-3.5.

  The presence or absence of carbonation in the fruit juice-containing alcoholic beverage of the present invention is arbitrary. Carbon dioxide gas may be contained or carbon dioxide gas may not be contained. When carbon dioxide gas is contained, the gas volume is preferably used in the range of 1.5 to 3.5 from the viewpoint of flavor. If the gas volume is less than 1.5, the refreshing feeling like a carbonated drink is poor, and if it exceeds 3.5, the influence of carbon dioxide is too strong and the original fresh flavor of fruit juice is counteracted. . In addition, the gas volume as used in the field of this invention is a unit as described in the newest soft drinks [Issuance place Kogyo Co., Ltd., September 30, 2003 publication, 309 pages, 954 pages].

  There is no limitation in particular in the fragrance | flavor used for the fruit juice containing alcoholic beverage of this invention. Any form of fragrance such as liquid fragrance (essence, flavor) and emulsified fragrance may be used. Moreover, there is no limitation in particular in the pigment | dye used for the fruit juice containing alcoholic beverage of this invention. Furthermore, you may make the fruit juice containing alcoholic beverage of this invention contain emulsifiers, such as sucrose fatty acid ester and sorbitan fatty acid ester.

When carbon dioxide gas is contained, the fruit juice-containing alcoholic beverage of the present invention becomes a fruit juice-containing alcoholic beverage in a container, but the container referred to in the present invention is not particularly limited, for example, the shape is a can, bottle, plastic bottle, etc. Examples of the material include metals such as aluminum, glass, and resins such as PET. Paper or a material similar to paper may be used.
The sterilization of the container itself before filling may or may not be performed. If sterilization treatment is performed, the sterilization method is not particularly limited, but sterilization with warm water or steam, sterilization with UV treatment or chemical treatment, and the like may be performed.

The manufacturing method of the fruit juice containing alcoholic beverage of this invention is illustrated. First, sugars etc. are mixed with alcohol, water, fruit juice, and the pH of the preparation liquid after mixing with organic acid and / or organic acid salt is adjusted to 2.7-3.8. The step of adjusting the pH is an arbitrary step, and the pH may be a consequence. Water is further added to the preparation liquid, and filtration for removing foreign substances is performed. If necessary, food additives such as fragrances and pigments are added. The obtained liquid is uniformly mixed with deaerated water, cooled, carbonated, and filled and sealed in a container to produce the intended fruit juice-containing alcoholic beverage. You may filter using a membrane filtration filter after carbonation. In the manufacturing method, steps such as carbonation may be performed as necessary. In the case of filtration using a membrane filtration filter, the membrane filtration filter to be used is not particularly limited as long as it does not adsorb the original fresh flavor of fruit juice. In the case of fragrances, pigments, emulsifiers, etc., there are substances that are adsorbed and trapped on the membrane filtration filter. After the step of filtering, a fragrance, a pigment, an emulsifier, etc. may be added aseptically.
The main part of the fruit juice-containing alcoholic beverage of the present invention is to contain fruit sugar in an amount of 65 w / w% or more, more preferably 75 w / w% or more of the total carbohydrates in the fruit juice-containing alcoholic beverage, In a fruit juice-containing alcoholic beverage, which is a fruit juice derived from at least one fruit selected from lemon, grapefruit, apple, grape, peach, pineapple, acerola, ume, pear, and a fruit juice containing two or more fruit juices of the same species Contained alcoholic beverages are fruit-containing alcoholic beverages that enhance the original fresh flavor of fruit juice, have a richness (feeling of fruit juice), have a quick rise in sweetness, and have a refreshing feeling that sweetness does not follow. . In addition, it can mask the stimulating feeling of alcohol, and can have a good taste and a mild taste.

Hereinafter, the present invention will be described more specifically by study examples.
Study Example 1 (High fructose liquid sugar, isomerized sugar, sucrose taste pattern)
In the fruit juice-containing alcoholic beverage, in order to examine the influence of the expression of taste by using fructose, a test on sweetness persistence was performed using a model solution. The model solution was prepared so that the alcohol concentration was 5 v / v%, the lemon juice content was 3 w / v%, and the saccharide addition amount (in terms of solid content) was 4 w / v%. The lemon juice used straight fruit juice. As the sugar, high fructose liquid sugar containing 95% fructose, isomerized sugar, and sucrose were used, respectively, and the isomerized sugar was fructose glucose liquid sugar containing 55% fructose. A sensory evaluation test was conducted by five well-trained professional panelists. Each was characterized as to how the intensity of sweetness became over time. The results are shown in Table 1 and FIG. In addition, the percentage shown under each saccharide of Table 1 represents fructose / total carbohydrate w / w%. The method for measuring fructose was performed by the HPLC method (high performance liquid chromatography method) (the same applies to the following study examples and examples).
In FIG. 1, the vertical axis represents sweetness intensity and the horizontal axis represents time (taste persistence).

From the results of Table 1 and FIG. 1, when high fructose liquid sugar is used as the saccharide, the original fresh flavor of the fruit juice is first enhanced, there is a fruit juice feeling, that is, the richness (fruit juice feeling), the rise of sweetness is quick, It was an evaluation that sweetness did not follow, that is, it was possible to achieve both crispness (clean feeling). Furthermore, it was evaluation that the flavor of fruit juice was felt with a aftertaste. In addition, it was evaluated as having a mild taste and a good taste by masking the alcohol stimulation.
When the same solid content concentration and saccharide content are set according to the taste of fructose, compared to isomerized sugar and sucrose, the sensation in the mouth has a fast onset of sweetness and has a refreshing cut. Since the sweetness does not follow, it is possible to feel the preferred sweetness of the fruit when the fructose taste is expressed, and then to feel the original flavor of the fruit (such as umami and bitterness).

Examination example 2 (difference in sensory evaluation by combination of fruit juice)
In order to investigate what kind of difference is recognized in sensory evaluation by the combination of fruit juice in a fruit juice-containing alcoholic beverage, a test was conducted using a model liquid. The alcohol concentration of the model liquid is 4 v / v%, the fruit juice content is 10 w / v%, the sugar addition amount (in terms of solid content) is 5 w / v%, and high fructose liquid sugar containing 95% fructose is used. It was prepared so that it might be 75 w / w% or more of the total carbohydrates in the model solution. As a comparative example, a blend of fructose glucose liquid sugar containing 55% fructose was prepared. A sensory evaluation test was conducted by five well-trained professional panelists. The results are shown in Table 2. In addition, the percentage shown below the comparative example of Table 2 represents fructose / total carbohydrate w / w%.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to these.

  A fruit juice-containing alcoholic beverage was prepared using lemon straight fruit juice. Table 3 shows the composition of the lemon juice-containing alcoholic beverage. According to the formulation shown in Table 3, alcohol, water and fruit juice were mixed with high fructose liquid sugar containing 95% fructose (solid content: 75 w / w%), citric acid, sodium gluconate, and lemon flavor was further added. The prepared solution was cooled and carbonated, filled in an aluminum can and sealed, and subjected to heat sterilization at 65 ° C. for 10 minutes at the temperature of the central part to prepare a lemon juice-containing alcoholic beverage (present invention 1). The fructose contained 93.7 w / w% of the total carbohydrates in the lemon juice-containing alcoholic beverage.

  As a control, instead of high-fructose liquid sugar, fructose-glucose liquid sugar containing 55% fructose (solid content: 75 w / w%) with the same composition in terms of solid content (control 1) and sweetness A mixture (control 2) prepared by adjusting to be the same sweetness under the premise of 1.3 times (control 2) was prepared. The fructose / total sugar w / w% of control 1 was 54.4 w / w%, and the fructose / total sugar w / w% of control 2 was 54.5 w / w%. The sensory evaluation test was done about each obtained lemon juice containing alcoholic beverage. The sensory evaluation test was conducted by five specialized panelists. Table 4 shows the analytical values and the sensory evaluation test results.

果糖ぶどう糖液糖の含量は、上段が対照１、下段が対照２である。

The content of fructose-glucose liquid sugar is the control 1 at the top and the control 2 at the bottom.

  From Table 4, the present invention 1 has a lemon flavor juice-like alcohol that has a stronger fresh fruit flavor than the Control 1 and Control 2, and has both a rich (juice feeling) and a sharpness (fresh feeling). It was a drink.

  In accordance with Example 1, a fruit juice-containing alcoholic beverage was prepared using grapefruit straight fruit juice. Table 5 shows the composition of the grapefruit juice-containing alcoholic beverage. Thereafter, a grapefruit juice-containing alcoholic beverage (present invention 2) was prepared in the same manner as in Example 1. The fructose contained 90.8 w / w% of the total sugars in the grapefruit juice-containing alcoholic beverage.

  As a control, instead of high-fructose liquid sugar, the sugar content of 55% fructose and fructose-sugar liquid sugar (solid content 75w / w%), which is commonly used in terms of solid content (control 3) A mixture (control 4) prepared by adjusting to be the same sweetness under the premise of 1.3 times (control 4) was prepared. The fructose / total carbohydrate w / w% of control 3 was 53.3 w / w%, and the fructose / total carbohydrate w / w% of control 4 was 53.7 w / w%. The sensory evaluation test was done about each obtained grapefruit fruit juice containing alcoholic beverage. The sensory evaluation test was conducted by five specialized panelists. The analysis values and sensory evaluation test results are shown in Table 6.

果糖ぶどう糖液糖の含量は、上段が対照３、下段が対照４である。

The content of fructose-glucose liquid sugar is the control 3 at the top and the control 4 at the bottom.

  According to Table 6, the present invention 2 has a grapefruit juice-containing alcohol that has a stronger fresh flavor derived from grapefruit juice and has both richness (fruit juice feeling) and sharpness (clean feeling) compared to Control 3 and Control 4. It was a drink.

  According to Example 1, a fruit juice-containing alcoholic beverage was prepared using orange straight fruit juice. Table 7 shows the composition of the orange juice-containing alcoholic beverage. Thereafter, an orange juice-containing alcoholic beverage (present invention 3) was prepared in the same manner as in Example 1. About the pigment | dye, after filtering using a membrane filtration filter, the cochineal pigment | dye and the red cabbage pigment | dye were added aseptically. The fructose contained 91.9 w / w% of the total carbohydrates in the orange juice-containing alcoholic beverage.

  As a control, instead of high-fructose liquid sugar, the sugar content of 55% fructose and fructose-sugar liquid sugar (solid content: 75 w / w%), which is the same formulation in terms of solid content (control 5) A mixture (control 6) was prepared that was adjusted so as to have the same sweetness under the condition of 1.3 times. The fructose / total sugar w / w% of the control 5 was 53.7 w / w%, and the fructose / total sugar w / w% of the control 6 was 54.0 w / w%. The sensory evaluation test was done about each obtained orange juice containing alcoholic beverage. The sensory evaluation test was conducted by five specialized panelists. The analysis values and sensory evaluation test results are shown in Table 8.

果糖ぶどう糖液糖の含量は、上段が対照５、下段が対照６である。

The content of fructose-glucose liquid sugar is Control 5 at the top and Control 6 at the bottom.

  From Table 8, the present invention 3 has a fresh flavor derived from orange juice more intensely than the control 5 and control 6, and has an orange juice-containing alcohol having both richness (fruit juice feeling) and sharpness (clean feeling). It was a drink.

  The present invention is a fruit juice-containing alcoholic beverage having both richness (feeling of fruit juice) and sharpness (feeling of refreshing), and is a fruit juice-containing alcoholic drink that masks the stimulating feeling of alcohol, has a good taste, and has a mild taste. And the effect is more exhibited in the fruit juice-containing alcoholic beverage containing 2 or more fruit juices derived from different fruits and fruit juices derived from the same kind of fruit. Therefore, it is an invention of a useful fruit juice-containing alcoholic beverage.

It is a figure which shows the taste pattern of high fructose liquid saccharide | sugar, isomerized sugar, and sucrose in the model liquid of fruit juice containing alcoholic beverage.

Claims (7)

  An alcoholic beverage containing fruit juice, wherein the pH is 2.7 to 3.8, and the fructose is 65 w / w% or more of the total sugars in the fruit juice-containing alcoholic beverage, Alcoholic beverages.   The juice-containing alcoholic beverage according to claim 1, wherein the content of the fruit juice is 0.5 to 40 w / v%.   The fruit juice-containing alcoholic beverage according to claim 1 or 2, wherein the fruit juice is a fruit juice derived from at least one fruit selected from orange, lemon, grapefruit, apple, grape, peach, pineapple, acerola, ume and pear.   The fruit juice-containing alcoholic beverage according to any one of claims 1 to 3, comprising two or more fruit juices derived from different fruits.   The fruit juice-containing alcoholic beverage according to any one of claims 1 to 3, comprising two or more fruit juices derived from the same kind of fruit.   The fruit juice containing alcoholic beverage containing a container of any one of Claims 1-5 containing a carbon dioxide gas.   Alcohol concentration is 3-12v / v% and gas volume is 1.5-3.5, The fruit juice containing alcoholic beverage containing a container of any one of Claims 1-6.

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