JP2008228699A - Alcoholic beverage having fruity taste and body - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an alcoholic beverage having fruity thickness, free from starchy smell derived from dextrin and damaging the fruity taste and flavor and producible without causing the problems of bubbling, etc., in the production process (especially in the bottling process of the product). <P>SOLUTION: The invention provides an alcoholic beverage having fruity taste, thick body and suppressed starchy smell of dextrin by using ≥1%W/V dextrin and compounding ≥6%W/V sugar, and a method for producing the beverage. The alcoholic beverage has the merits of the formation of a product having a sweetness within the desirable sweetness range and the prevention of bubbling phenomenon in the bottling process of the product. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an alcoholic beverage having a fruity taste and a thick texture.

  In recent years, many fruit-flavored alcoholic beverages have been marketed. In particular, low alcoholic beverages are required to be thick enough to enjoy the texture of fruits. In general, fruit puree or thickening polysaccharides are used to impart a fruit texture to beverages (Patent Document 1, Patent Document 2), but many low-alcohol beverages contain carbon dioxide, and beverages Due to manufacturing problems such as “foaming” when filling, etc., it has been difficult to use fruit purees or thickening polysaccharides that impart viscosity to beverages. Therefore, dextrin is used as a means of producing fruity thickness in the production of alcoholic beverages. However, when dextrin is blended in an amount of 1% W / V (weight / volume) or more, a pasty odor peculiar to dextrin appears and the original fruit flavor and flavor are impaired. Therefore, until now, the blending ratio of dextrin was less than 1% W / V, but with a blending ratio as low as less than 1% W / V, it was not possible to impart a preferred thickness to the beverage.

In addition, when the sugar content is 6% W / V or more deviates from the degree of sweetness desirable for product design, it has not been known to use such a high concentration of sugar for product design.
JP-A-9-187259 JP 2005-87031 A

  The present invention provides an alcoholic beverage that contains 1% W / V or more of dextrin and does not have a dextrin-derived paste odor that impairs fruit flavor and flavor in order to impart fruity thickness, and a method for producing the same.

  In order to impart fruity thickness, the present inventors have intensively studied an alcoholic beverage containing 1% W / V or more of dextrin and having no paste odor that impairs the fruit aroma, and a method for producing the same. It was found that by containing W / V or more and containing a sugar content of 6% W / V or more, the paste smell is suppressed and a fruity taste and a rich texture can be obtained. In addition, the inventors have found the surprising fact that the balance of the content of dextrin and sugar does not deviate from the degree of sweetness desirable for product design. That is, the present invention provides an alcoholic beverage characterized by having a dextrin content of 1% W / V or more, a sugar content of 6% W / V or more, and having a fruity taste and texture. A manufacturing method is provided.

The present invention is as follows.
1. An alcoholic beverage characterized by having a fruity taste and texture with a dextrin content of 1% W / V or more and a sugar content of 6% W / V or more.
2. 2. The alcoholic beverage according to 1 above, wherein the dextrin content is 1 to 20% W / V.
3. 3. The alcoholic beverage according to 1 or 2 above, wherein the dextrin is of DE 10-20.
4). 4. The alcoholic beverage according to any one of items 1 to 3, wherein the sugar content is 6 to 15% W / V.
5. The alcoholic beverage according to any one of the above items 1 to 4, wherein the alcohol content is 1 to 40% W / V.
6). 6. The alcoholic beverage according to any one of items 1 to 5, wherein the alcoholic beverage is a beverage containing carbon dioxide gas.

  ADVANTAGE OF THE INVENTION According to this invention, the alcoholic beverage which has the thickness like fruit and does not have the paste smell derived from dextrin and has high palatability can be provided by the simple method which does not produce foaming in the filling process etc. of a product.

  The present invention relates to an alcoholic beverage containing 1% W / V or more of dextrin and containing 6% W / V or more of sugar to suppress the odor and have a fruity taste and a thick texture. . The alcoholic beverage of the present invention can be commercialized as a low-alcoholic beverage such as a cocktail or Chuhai, or a mixed liquor (liqueur).

  Moreover, the alcoholic beverage of this invention is manufactured using the raw material generally ingested as food-drinks, such as an alcohol component, saccharides, dextrin, fruit juice, a fragrance | flavor, and a sour agent, for example. Moreover, when manufacturing various beverages including alcoholic beverages, other various additives and raw materials that are usually used can be added as appropriate.

The alcoholic beverage of the present invention will be described in detail below.
(Fruit juice)
As juice applicable to the present invention, lemon, grapefruit, lime, mandarin orange, plum, plum, apricot, cherry, cassis, blueberry, chestnut, walnut, papaya, kiwifruit, mango, grape, apple, orange, lychee, peach, Examples include, but are not limited to, pineapple, none, Japanese citrus, banana, watermelon, melon, strawberry, etc. All applicable fruits can be used.
(Sugar)
Sugars used in the beverage of the present invention include sugar, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, galactooligosaccharide, glucosyl sucrose, isomalt Loin, maltitol, sorbitol, erythritol, xylitol, lactitol, isomalt, reduced starch saccharified product and the like can be used. The content is the saccharide weight in the case of monosaccharides and disaccharides, and in the case of trisaccharides or higher, or in the case of high-intensity sweeteners, the sugar content is replaced by the relative sweetness when sugar is set to 1. It is also possible. Specific examples of high-intensity sweeteners include stevia sweeteners, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharine, cyclamate, acesulfame K, sucralose, and dulcin. Sugars include those derived from dextrins and those derived from raw materials containing sugars other than sugars such as fruit juice. The content is 6% W / V or more, preferably 6 to 15% W / V, more preferably 8 to 12% W / V. Note that W / V is weight / capacity.
(Alcohol component)
The beverage of the present invention is preferably an alcoholic beverage obtained by mixing alcohol and sugars and dextrin with raw materials usable in alcoholic beverages such as fruit juice and / or fragrance. Examples of alcohol used include alcohol for raw materials, spirits, liqueur, whiskey, brandy, fruit liquor, sweet fruit liquor, sake, shochu, and happoshu, but are not limited to these. All applicable liquors can be used.

The beverage of the present invention is preferably an alcoholic beverage obtained by mixing alcoholic beverages such as sugars, dextrin, fruit juice, and fragrance with raw materials that can be used for alcoholic beverages. Therefore, all alcoholic beverages in which raw materials applicable to alcoholic beverages are mixed in advance can be used. The method of the present invention can be suitably used for low alcohol beverages having an alcohol content of 40% V / V (volume / volume) or less, particularly less than 15% V / V, and more preferably 9% V / V or less.
(Fragrance)
As perfumes applicable to the present invention, lemon, grapefruit, lime, tangerine, plum, plum, apricot, cherry, cassis, blueberry, chestnut, walnut, papaya, kiwifruit, mango, grape, apple, orange, lychee, peach, Examples include pineapple, none, Japanese citrus, banana, watermelon, melon, strawberry flavor, and the like, but are not limited thereto, and all applicable fruit flavors can be used.
(Acidulant)
Examples of acidulants applicable to the present invention include citric acid, d-tartaric acid, dl-tartaric acid, fumaric acid, dl-malic acid, acetic acid, lactic acid, phosphoric acid, sodium fumarate, glacial acetic acid, and gluconic acid. it can. The acidity can be adjusted at 0.01 to 0.8% W / V, more preferably 0.05 to 0.5% W / V, depending on the suitability of the fruit.
(dextrin)
The dextrin content of the beverage of the present invention is 1% W / V or more, preferably 1 to 20% W / V, more preferably 1 to 5% W / V. Although it can be used for all dextrins obtained as a degradation product of starch, DE10-20 is preferred. DE is the ratio of reducing sugar to the total amount multiplied by 100.
(Other)
The beverage of the present invention can be provided with carbon dioxide gas. The amount of carbon dioxide gas is 0.1 Kg / cm ² or more, preferably 0.3 to 4.0 Kg / cm ² , more preferably 0.5 to 3.0 Kg / cm ² . Adjustments can be made as appropriate according to the fruit flavor.

EXAMPLES Hereinafter, although this invention is demonstrated further more concretely based on a manufacture example and an Example, these do not limit the scope of the present invention.
Production Example An alcohol sugar dextrin solution as shown in Table 1 was prepared using neutral spirits, fructose glucose liquid sugar, anhydrous citric acid, and Sandeck # 150 (manufactured by Sanwa Starch Co., Ltd., DE 15-18). Alcohol was 5% V / V, and fructose glucose liquid sugar was used to adjust the sugar content.

Example 1: Paste odor evaluation sensory test For the alcohol dextrose solution prepared as described above, a sensory evaluation was performed by a specialized panel. The evaluation item was “adhesive odor” and evaluated as “not feel at all” 0, “feel slightly” 1, “feel” 2, and “feel strongly” 3, respectively.

  The results are shown in Table 2.

This test showed that any level of dextrins (1) to (3) “feels” a paste odor at a sugar content of 6% or more, 2 below the level.
Production Example As shown in Table 3 below, a low-alcoholic beverage was prepared using neutral spirits, fructose glucose liquid sugar, anhydrous citric acid, Sandeck # 150 (manufactured by Sanwa Starch Co., Ltd., DE 15-18), fragrance, and carbonic acid. . The concentrations of dextrin and sugar were as shown in Table 4, and low-alcohol beverages with different formulations were prepared. Alcohol was 5% V / V, and fructose glucose liquid sugar was used to adjust the sugar content. The carbon dioxide pressure of the adjusted low alcohol beverage was 1.8 Kg / cm ² .

Example 2: Thickness evaluation sensory test For the alcohol sugar dextrin solution prepared as described above, a sensory evaluation was performed by a specialized panel. The evaluation item was “Toromi”, and the evaluation was made as “not feel at all” 0, “feel slightly” 1, “feel” 2, and “feel strongly” 3, respectively.

  The results (Thoromi) are shown in Table 5.

From the above results, preferable thickening was obtained by blending 1% W / V or more of dextrin. Moreover, it was shown that the sensory evaluation point of thickness is so high that the compounding quantity of dextrin is raised.
Example 3: Thickness evaluation Sensory test When 5% of peach juice was blended into the cocktail prepared by the method of Example 2 and the thickening was evaluated in the same manner, a more favorable result was obtained as the amount of dextrin was increased. .

Claims (6)

An alcoholic beverage characterized by having a fruity taste and texture with a dextrin content of 1% W / V or more and a sugar content of 6% W / V or more. The alcoholic beverage according to claim 1, wherein the content of dextrin is 1 to 20% W / V. The alcoholic beverage according to claim 1 or 2, wherein the dextrin is of DE 10-20. The alcoholic beverage according to any one of claims 1 to 3, wherein the sugar content is 6 to 15% W / V. The alcoholic beverage according to any one of claims 1 to 4, wherein the alcohol content is 1 to 40% W / V. The alcoholic beverage according to any one of claims 1 to 5, wherein the alcoholic beverage is a beverage containing carbon dioxide gas.