JP2011030517A - Prolonged-heated fruit juice-containing alcoholic beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a means to reduce bitterness originating from alcohol without greatly changing a designed quality in an alcoholic beverage. <P>SOLUTION: A small amount of a fruit juice which represents not a fruit juice normally distributed on the market but the fruit juice manufactured by preserving a fruit juice at a high temperature of ≥100°C under normal atmospheric pressure for a long period of ≥30 minutes to the alcoholic beverage is added. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an alcoholic beverage containing fruit juice (hereinafter also referred to as “long-time heated fruit juice”) that has been heated under normal pressure at a high fruit juice temperature of 100 ° C. or higher for 30 minutes or longer. In detail, it is related with the technique which reduces the bitterness resulting from alcohol in alcoholic beverages by making it contain heated fruit juice for a long time.

  Alcohol has been loved by many people in the form of various liquors because it has not only a drunk effect but also a rich flavor. Such a flavor of alcohol has been used not only for liquors but also for flavoring foods and drinks such as various dishes. However, some consumers feel bitter about alcohol.

  In recent years, low-alcohol beverages such as chu-hi and cocktails have gained popularity, but recently, the bitterness caused by alcohol in low-alcohol beverages has been disliked, and there is a tendency for a refreshing feeling like juice and ease of drinking. is there. In particular, in the case of a refreshing flavored alcoholic beverage such as Chu-Hi, there is a problem that the bitterness caused by alcohol is relatively conspicuous.

Therefore, there is a need for a technique for reducing and improving the bitterness caused by alcohol.
Patent Document 1 discloses a method for improving the flavor of an alcoholic beverage by making use of the light flavor of alcohol by suppressing the bitterness and burning caused by the alcohol of the alcoholic beverage by adding sucralose to the alcoholic beverage. ing.

  In Patent Document 2, alcohol is passed through an activated carbon filter for liquor treatment, which is molded from a mixed material obtained by mixing a binder with an activated carbon component composed of activated carbon fiber and activated carbon, and filtered, A method is disclosed in which the bitterness component in liquor can be reduced, and a liquor quality with a decolored flavor can be obtained.

  Patent Document 3 discloses an alcoholic beverage that reduces or eliminates irritation peculiar to alcohol in a fruit juice-containing alcoholic beverage obtained by mixing fruit juice and alcohol, by mixing high-concentrated fruit juice with alcohol, and a method for producing the alcoholic beverage Is disclosed.

  Patent Document 4 discloses a juice-containing alcoholic beverage base obtained by mixing high-concentration fruit juice and high-concentration alcohol, and reduces alcohol-specific irritation by blending fruit juice at a specific ratio with respect to alcohol. Alternatively, an alcoholic beverage base or a diluted alcoholic beverage thereof having a matured fruit flavor that has been erased and a method for producing the same is disclosed.

JP-A-8-224075 JP 2007-267695 A WO09-17115 WO09-17116

  However, sucralose has a problem that the aftertaste may be deteriorated or an umami may be felt depending on the amount added, and sucralose itself has a problem that the quality of sweetness is different from that of sugar. It is known. Therefore, with the method described in Patent Document 1, it is difficult to improve the bitterness caused by alcohol without greatly changing the design quality of the alcoholic beverage.

  In addition, the method of Patent Document 2 requires special activated carbon, and this technique eliminates bitterness components such as tyrosol and β-phenethyl alcohol, which are amino acid derivatives, contained in sake and the like. This is a technique for reducing the bitterness caused by alcohol itself.

  Moreover, in the methods of Patent Documents 3 and 4, when drinking (specifically, when put in the mouth or after drinking), the effect of reducing irritation peculiar to alcohol that feels tingling in the mouth, It is not a technique for reducing the resulting bitterness. In addition, even if this alcoholic irritation reduction effect is obtained, it is necessary to add a large excess of juice to the alcohol, so the quality of the alcoholic beverage greatly changes depending on the added juice.

  As described above, there is no known method for reducing the bitterness caused by alcohol without significantly changing the design quality of the entire alcoholic beverage.

  As a result of intensive research in view of the above-mentioned problems, the present inventors have found that alcoholic beverages are not fruit juices that are normally distributed in the market, but the fruit juice temperature is not less than 100 ° C. under normal pressure, 30 Surprisingly, by adding a small amount of fruit juice produced by holding for a long time of more than a minute, the bitterness caused by alcohol is reduced without greatly changing the design quality of the alcoholic beverage, and it is excellent in quality The present invention has been completed by finding that an alcoholic beverage can be produced.

Accordingly, the present invention relates to the following.
1. Alcoholic beverage containing fruit juice heated for a long time.
2. 2. The alcoholic beverage according to 1, comprising 2 to 5 w / v% of the long-time heated fruit juice in terms of straight fruit juice.
3. 2. The alcoholic beverage according to 1, having an alcohol content of 3 to 8 v / v%.
4). 2. The alcoholic beverage according to 1, wherein the long-time heated fruit juice is derived from pear fruit juice, nuclear fruit juice, grape juice, berry juice, and strawberry juice.
5). A method for producing an alcoholic beverage, characterized in that a long-time heated fruit juice is contained in an alcoholic beverage.
6). A method for reducing bitterness attributed to alcohol in an alcoholic beverage, which comprises adding fruit juice heated for a long time to the alcoholic beverage.

  In this invention, the effect which reduces the bitterness resulting from the alcohol in alcoholic beverages which cannot be obtained with the fruit juice currently distribute | circulated normally by the market or difficult to obtain by using heated fruit juice for a long time can be acquired. Moreover, in order to obtain this effect, it is only necessary to use a small amount of heated fruit juice for a long time.

(Long heating fruit juice)
The term “long-time heated fruit juice” as used herein refers to a fruit juice, for example, a straight fruit juice or concentrated fruit juice, which is obtained by heating at normal temperature at a fruit juice temperature of 100 ° C. or higher for 30 minutes or more. .

  For fruit juices used in alcoholic beverages and non-alcoholic beverages, avoid heating to fruit juices as much as possible to prevent quality changes such as flavor and color and decomposition of nutritional components. Is minimized. The heat treatment is performed on the fruit juice mainly during the fruit juice concentration and sterilization.

  Fruit juices that are concentrated for the purpose of cost reduction are generally distributed, but the reverse osmosis membrane concentration method is widely adopted as a non-heated concentration method. Since this method does not require heating, it can produce concentrated fruit juice with excellent aroma and less color change such as browning and loss of nutrients. Recently, a freeze concentration method that can selectively remove only water in a low temperature region below the freezing point using a phase change from a liquid phase (water) to a solid phase (ice) has been developed.

  On the other hand, in the heat concentration method, a vacuum (reduced pressure) low temperature heat concentration method that can lower the heating temperature by reducing the pressure during the heat concentration is widely performed. Moreover, since it is possible to suppress the quality change of fruit juice if it processes at high temperature for a short time, the atmospheric pressure heating concentration method is also implemented. However, in order to minimize the quality change due to heating, the heating concentration temperature and the residence time in the apparatus in the atmospheric pressure heating concentration method are set to a short time. For example, in the one-pass type (jet thin film type) mainly employed in relation to fruit juice, the residence time in the apparatus is set to 3 to 4 minutes to concentrate orange juice to 60 ° Bx or higher.

  Even during heat sterilization, quality degradation due to heating is minimized by high-temperature, short-time treatment. For example, apple juice is only sterilized for several tens of seconds at a temperature of 100 ° C. or higher.

  However, in the present invention, the fruit juice treatment is performed by maintaining the fruit juice temperature at a high temperature of 100 ° C. or higher under normal pressure for a long period of 30 minutes or longer. This is different from any conventional juice processing method. The heating conditions are not particularly limited, but typically the fruit juice temperature is maintained in the range of 100 to 110 ° C. for 30 minutes or more. Since such heating conditions are more severe than usual, a deterioration in quality that causes problems in normal fruit juice heating is allowed, but heating times exceeding 2 hours can be used for alcoholic beverages even when added in small amounts. Since there is a possibility of imparting an unfavorable flavor, the heating time is preferably up to 2 hours.

By such long-time heating, it is possible to obtain the effect of reducing the bitterness caused by alcohol, which is difficult with conventional fruit juices.
Moreover, in manufacturing the long-time heated fruit juice of the present invention, the fruit juice can be heated together with the saccharide. In this case, when the fruit juice is added to the sugar-heated caramel in advance and the long-time heating of the present invention is carried out, the long-time heated fruit juice obtained not only reduces the bitterness of the alcohol, but also the alcoholic beverage. Since a mild taste is provided, it is more preferable.

  The long-time heated fruit juice can be made more versatile by removing the flavor of the fruit juice itself. For example, the flavor component of fruit juice can be removed by applying activated carbon treatment or the like, and can be used for alcoholic beverages containing fruit juices of items different from long-time heated fruit juice.

  The long-time heated fruit juice may be concentrated by heating or the like. Typically, the concentration is preferably 4 to 8 times, more preferably 5 to 7 times. The concentration of fruit juice is determined based on straight fruit juice obtained by squeezing fruit. Typically, for each fruit shown in the JAS standard (Japanese Agricultural Standard for fruit drinks), a standard value (° Bx) of the refraction indicator for sugar specific to each fruit (Table 1 below) or a standard value of acidity (% ) (Table 2 below). For example, according to the JAS standard, the reference Bx for apples is 10 °, and thus, for example, Bx70 ° apple juice is 7-fold concentrated apple juice. Even when the acidity is used, the concentration can be calculated in the same manner by using the reference values shown in Table 2 in the same manner.

  The kind of long-time heating fruit juice used in this invention will not be restrict | limited especially if it can be normally used with alcoholic beverages. For example, fruit juice (apple juice, pear juice, etc.), fruit juice (peach juice, plum juice, plum juice, apricot juice, etc.), grape juice, citrus juice (orange juice, orange juice, grapefruit) Fruit juice, lemon juice, lime juice, etc.), tropical fruit juice (pineapple, guava, banana, mango, acerola, papaya, passion fruit, etc.), other fruit juices (berry juice, kiwi fruit juice, etc.), tomato Examples include long-time heated juices derived from fruit juice, carrot juice, strawberry juice, melon juice, etc., especially long-time derived from fruit juice, nuclear fruit juice, grape juice, berry juice, strawberry juice Heated fruit juice is preferred.Further, it is a long time fruit derived from apple juice, peach juice, plum juice, apricot juice, grape juice. It is more preferable. In the present invention, these fruit juices are used singly or in combination of two or more. The fruit juice used as the raw material for the heated fruit juice for a long time may be a straight fruit juice using the fruit juice as it is, or a concentrated fruit juice concentrated by a usual method. In addition, use the whole fruit juice including the fruit hulls and crushing or extracting the fruit juice from the whole fruit juice except the seeds, especially the coarse and rigid solids, the fruit puree on the back of the fruit, or the fruit of the dried fruit You can also.

  The long-time heated fruit juice can be contained in an amount of 1 to 10 w / v%, preferably 2 to 5 w / v% in terms of straight fruit juice, with respect to the alcoholic beverage of the present invention. When the content exceeds 5 w / v%, the flavor of the heated fruit juice itself becomes strong for a long time, but the effect of the present invention is recognized, so that the flavor quality of the alcoholic beverage can be blended.

  The amount of the long-time heated fruit juice contained in the alcoholic beverage is converted into the weight of the straight fruit juice by converting the weight of the long-time heated fruit juice into the weight of the corresponding straight fruit juice, and dividing the weight by the capacity of the whole beverage. Ask by. Conversion into the weight of straight fruit juice can typically be performed based on the refractive index value for sugar (° Bx) or acidity value (%) specific to each fruit shown in Table 1 or 2. For example, 0.5 g of Bx70 ° apple juice is 3.5 g (0.5 g × 70 ° / 10 °) in terms of the weight of straight juice. Therefore, when this is contained in 100 ml of beverages, the content rate in terms of straight fruit juice is 3.5 w / v%. When two or more types of long-time heated fruit juice are contained, the content of the long-time heated fruit juice is expressed by the sum of the straight fruit juice equivalent contents.

(Alcoholic beverage)
The alcoholic beverage in the present invention is a beverage containing alcohol, mainly ethyl alcohol. The said alcoholic beverage is manufactured by containing a heated fruit juice for a long time, and the bitterness resulting from alcohol is reduced. Although there is no restriction | limiting in particular in alcohol content, When the alcohol content is 3-8 v / v%, the outstanding outstanding bitterness reduction effect is exhibited.

  The specific method for containing the heated fruit juice for a long time is not particularly limited, and any method known to those skilled in the art may be used. Usually, a long-time heating fruit juice is added in the middle of a manufacturing process as a manufacturing raw material, or is added to the manufactured alcoholic beverage, and is contained in an alcoholic beverage. Before adding the heated fruit juice for a long time, a step of removing the flavor of the fruit juice itself may be added. For example, the process of removing the flavor component of fruit juice by performing activated carbon treatment etc. can be added.

  The alcohol used in the production of the alcoholic beverage that can be used in the present invention is not particularly limited. For example, brewed alcohol, spirits (for example, spirits such as gin, vodka, rum, tequila, and news spirits, and alcohol for raw materials), liqueurs, etc. , Whiskeys (eg whiskey, brandy, etc.) or shochu (continuous distillation shochu, so-called shell-type shochu and single-type shochu, so-called oyster shochu), etc., and brewed sake such as sake, wine and beer can be used. . Among them, distilled alcohol, that is, whiskeys (for example, whiskey, brandy, etc.), spirits (for example, spirits such as gin, vodka, rum, tequila, and alcohol for raw materials), shochu (continuous distillation shochu, so-called shellfish) Shochu and single-distilled shochu, so-called oyster shochu, are more preferred embodiments because the effect of the present invention is felt more strongly because the flavor of alcohol itself is relatively conspicuous compared to brewed sake.

  In addition, the alcohol content (alcohol content) of the alcoholic beverage of the present invention can be measured with a vibratory density meter. The alcohol content in the following examples was prepared by preparing a sample obtained by removing carbon dioxide from an alcoholic beverage by filtration or sonication, and subjecting the sample to direct-fire distillation. Measured and converted by the NTA prescribed analysis method (Heisei 19 National Tax Agency Directive No. 6, revised on June 22, 2007) “Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion It is a value obtained by conversion using a table.

(Other ingredients)
In the alcoholic beverage according to the present invention, in addition to the long-time heated fruit juice and alcohol, unless the properties of the present invention are impaired, sugars, acids, fragrances, vitamins, pigments, antioxidants that are usually blended in alcoholic beverages , Sweeteners, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like can be blended. Moreover, unless the property of this invention is impaired, the fruit juice which is not heated for a long time may be mix | blended additionally.

  Moreover, the alcoholic beverage of this invention can be made into the alcoholic beverage containing a carbon dioxide gas by press-fitting a carbon dioxide gas. The carbon dioxide pressure is adjusted to a normal range provided as a beverage, but is not particularly limited.

(Packed beverage)
The alcoholic beverage of the present invention can be packaged. The form of the container is not limited at all, and can be provided in a normal form such as a molded container mainly composed of plastic, a metal can, a laminated paper container laminated with a metal foil or a plastic film, and a glass bottle.

Hereinafter, the present invention will be specifically described based on examples. The present invention is not limited to these examples.
(Example 1) Effect of reducing the bitter taste of alcohol by blending long-time heated fruit juice Using various amounts of long-time heated fruit juice to prepare a fruit juice-containing alcoholic beverage having an alcohol content of 5 v / v%, the effect of reducing the bitterness of alcohol Was examined.

(Preparation of fruit juice heated for a long time)
The apple straight fruit juice of 10 ° Bx was heated with boiled water in a direct fire, and heating was continued for 30 minutes after the fruit juice temperature was lowered to 100 ° C. to obtain a heated apple juice for a long time. The refraction index for sugar of this long-heated apple juice was 70 ° Bx.

(Preparation of alcoholic beverages)
85 ml of raw material alcohol with an alcohol content of 59 v / v%, 120 g of fructose glucose liquid sugar, 2.5 g of anhydrous citric acid, 0.4 g of trisodium citrate and 1.0 ml of fragrance are mixed, and this is heated apple juice for a long time. 10, 20, 30, 50, or 100 g mixed in straight fruit juice (in 1000 ml alcoholic beverage, the long-time heated apple juice concentration is 1, 2, 3, 5, or 10 w / v in straight fruit juice, respectively. %).

  The required amount of pumped water is added to the resulting mixture, carbon dioxide is injected, and the apple juice concentration for a long period of time is 1, 2, 3, 5, or 10 w / v% in terms of straight fruit juice. 1000 ml of fruit juice-containing alcoholic beverages having a / v% gas pressure of 1.5 kg / cm 2 were obtained (Example).

  Similarly, instead of the above-mentioned long-time heating apple juice, alcohol containing 1, 2, 3, 5 or 10 w / v% of normal concentrated apple juice obtained by reduced-pressure low-temperature heating concentration method in terms of straight juice 1000 ml of a fruit juice-containing alcoholic beverage having a volume of 5 v / v% and a gas pressure of 1.5 kg / cm 2 was obtained (comparative example).

(sensory evaluation)
About each group of the comparative example and the example obtained by the above, in which the apple juice concentration is the same in terms of straight fruit juice, the strength of the bitterness caused by the alcohol of the example is determined according to the following criteria by eight professional panelists. evaluated.

The strength of the bitterness due to the alcohol of the comparative example is 2 points,
1 point: The intensity of bitterness caused by alcohol is felt stronger than in the comparative example.
2 points: The strength of bitterness caused by alcohol is similar to that of the comparative example.
3 points: The intensity of bitterness due to alcohol is felt weaker than in the comparative example.
4 points: The strength of bitterness caused by alcohol is felt to be much weaker than in the comparative example.

The evaluation results obtained by calculating the average value of the evaluation points of the specialized panelists are shown in (Table-1).
When the average value of the evaluation points exceeds 2 points, it is determined that there is an effect of reducing the bitter taste of alcohol by the long-time heating fruit juice.

  From this result, the long-time heated fruit juice can reduce the bitterness caused by the alcohol, and the effect is recognized when the long-time heated fruit juice is added to the alcoholic beverage in an amount of 1 to 10 w / v% in terms of straight fruit juice. However, it is clear that it is strong when added in an amount of 2 to 5 w / v% in terms of straight fruit juice, and is stronger and preferable when added in an amount of 3 to 5 w / v% in terms of straight fruit juice. .

(Example 2) Fluctuation of the bitterness reduction effect of alcohol by long-time heating fruit juice depending on the alcohol content A fruit-containing alcoholic beverage containing 5 w / v% of long-time heating fruit juice as straight fruit juice is prepared, and the blending amount of alcohol is changed. The fluctuation of the effect of reducing the bitter taste of alcohol was investigated.

(Preparation of alcoholic beverages)
50 g of the long-heated apple fruit juice prepared in Example 1 in terms of straight fruit juice (in 1000 ml of alcoholic beverage, the long-time heat apple fruit juice concentration is 5 w / v% in terms of straight fruit juice), the alcohol content 59 v / 17, 51, 85, 136, or 170 ml of v% raw material alcohol (1, 3, 5, 8, or 10 v / v% in 1000 ml alcoholic beverage), 120 g of fructose glucose liquid sugar, anhydrous citric acid 2.5 g of acid, 0.4 g of trisodium citrate, and 1.0 ml of a fragrance were mixed.

  The obtained mixture is blended with a necessary amount of pumped water, carbon dioxide is injected, and the apple juice containing a long time contains 5 w / v% in terms of straight fruit juice. Alcohol content 1, 3, 5, 8, or 10 v 1000 ml of fruit juice-containing alcoholic beverages having a / v% gas pressure of 1.5 kg / cm 2 were obtained (Example).

  In the same manner, instead of the above-mentioned long-time heating apple juice, the alcohol content is 1, 3, 5, 8, containing 5 w / v% of normal concentrated apple juice obtained by a reduced pressure low temperature heating concentration method in terms of straight juice. Alternatively, 1000 ml of a fruit juice-containing alcoholic beverage with 10 v / v% and gas pressure of 1.5 kg / cm 2 was obtained (Comparative Example).

(sensory evaluation)
About each group of the comparative example and example which were obtained by the above and the content of alcohol is the same, the strength of the bitterness attributed to the alcohol of the example was evaluated by 8 expert panelists according to the following criteria. .

The strength of the bitterness due to the alcohol of the comparative example is 2 points,
1 point: The intensity of bitterness caused by alcohol is felt stronger than in the comparative example.
2 points: The strength of bitterness caused by alcohol is similar to that of the comparative example.
3 points: The intensity of bitterness due to alcohol is felt weaker than in the comparative example.
4 points: The strength of bitterness caused by alcohol is felt to be much weaker than in the comparative example.

The evaluation results obtained by calculating the average value of the evaluation points of the specialized panelists are shown in (Table-2).
When the average value of the evaluation points exceeds 2 points, it is determined that there is an effect of reducing the bitter taste of alcohol by the long-time heating fruit juice.

  From this result, when the alcohol content in the alcoholic beverage was 3 to 8 v / v%, it was clarified that the effect of reducing the bitterness caused by long-time heating fruit juice due to the alcohol was felt stronger than the comparative example.

Claims (6)

Alcoholic beverage containing fruit juice heated for a long time. The alcoholic beverage according to claim 1, comprising 2 to 5 w / v% of the long-time heated fruit juice in terms of straight fruit juice. The alcoholic beverage of Claim 1 whose alcohol content is 3-8 v / v%. The alcoholic beverage according to claim 1, wherein the long-time heated fruit juice is derived from pear fruit juice, nuclear fruit juice, grape juice, berry juice, and strawberry juice. A method for producing an alcoholic beverage, characterized in that a long-time heated fruit juice is contained in an alcoholic beverage. A method for reducing bitterness attributed to alcohol in an alcoholic beverage, which comprises adding fruit juice heated for a long time to the alcoholic beverage.