JP2011036228A - Production method of low alcoholic sugarless beverage suppressed in alcoholic feeling and harmonized in sweetness and sour taste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a production method of a low alcoholic sugarless beverage properly suppressed in alcoholic feeling and harmonized in sweetness and sour taste. <P>SOLUTION: The production method of a low alcoholic sugarless beverage suppressed in alcoholic feeling and harmonized in sweetness and sour taste, is a production method of a low alcoholic sugarless beverage containing carbon dioxide gas having a carbon dioxide gas pressure of 0.1-0.4 MPa (gas pressure at 20°C) and having an alcoholic concentration of 1-10 v/v% and a pH of 2.3-4.0, wherein, the concentration of the high sweetness sweetener and acidity, in the beverage, are adjusted so that the sucrose conversion concentration Cs (w/v%) of sweetness of the beverage, in terms of the sucrose concentration the sweetness by the high sweetness sweetener in the beverage, and the citric acid conversion acidity A (w/v%) of the beverage, in terms of the citric acid concentration the acid concentration by an acidity providing material of the beverage, satisfy relational expression (1) (5.73<Cs+A<11.27) and relational expression (2) (20<Cs/A<85). <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a low alcohol sugar-free beverage. More specifically, the present invention relates to a method for producing a low-alcohol sugar-free beverage in which the feeling of alcohol is moderately suppressed and harmony between sweetness and sourness is achieved.

  Alcoholic beverages such as distilled spirits, beer, and sake are used as alcoholic raw materials, and alcoholic beverages such as chuhai, which contain secondary ingredients such as fruit juice, fruits, sugars, acidulants, and salts, are favored by consumers, and the market continues to expand. . In recent years, low-alcohol beverages tend to be preferred from the perspective of younger beer separation and health-oriented viewpoints.

  The market for low-alcohol beverages continues to expand because the taste of alcohol is not strong and the flavor is easy to drink. In addition, in response to the recent increase in health consciousness, sugar-free beverages have attracted attention and have been put on the market among low-alcohol beverages. However, there are many unresolved issues regarding the flavor of low-alcohol sugar-free beverages.

  One of the flavors to be improved is a feeling of alcohol. The feeling of alcohol is a state in which the bitterness of aftertaste that is felt when drinking alcoholic beverages, the sweetness of alcohol itself that is strongly felt when drinking chilled gin and vodka, spreads in the mouth, and tastes. A strong alcohol feeling leads to difficulty in drinking. Further, if the alcohol feeling is too weak, the merchandise as an alcoholic beverage may cause a problem, and it is not desirable from the viewpoint of preventing accidents such as accidental drinking. For this reason, in a low alcoholic beverage, it is desired that the alcohol feeling is moderately suppressed.

  In a low-alcohol sugar-free beverage, no saccharide is added, and therefore, a high-intensity sweetener is usually used for the purpose of supplementing the sweetness.

JP-A-8-224075 International Publication WO2002 / 067072A JP 2007-117063 A JP 2006-345854 A

  Conventionally used sugars have a thick taste, and it is necessary to add a certain amount (for example, 5% to 10%) in order to obtain the desired sweetness. Thickness is imparted to the taste, thereby suppressing the feeling of alcohol. On the other hand, the high-intensity sweetener has a small thickness and has a very low sweetness compared to saccharides when trying to obtain sweetness similar to that of saccharides. For this reason, it was found that when a high-intensity sweetener is used in a beverage, the thickness of the taste is usually hardly imparted, and as a result, suppression of the alcohol feeling tends to be insufficient.

  In order to suppress the alcohol feeling of beverages using high-intensity sweeteners, it may be possible to increase the concentration of high-intensity sweeteners, but as the concentration increases, the balance of flavor is disrupted and the sweetness becomes worse. I found it difficult to drink.

  For example, JP-A-8-224075 (Patent Document 1) proposes the use of a specific high-intensity sweetener sucralose to improve the alcohol feeling in alcoholic beverages. International Publication WO2002 / 067072A (Patent Document 2) contains a specific amount of sucralose, which is one of the high-intensity sweeteners, in the carbonated beverage, with the irritation feeling caused by fruit juice and carbon dioxide and the burning feeling due to alcohol. By doing so, it is disclosed to reduce. However, these documents do not disclose or suggest the effect of reducing the feeling of alcohol by a sourness-imparting substance, which will be described later, and the point of securing a balance between sweetness and sourness at the same time.

  On the other hand, in a low-alcohol beverage, a sour agent may be added for the purpose of giving a refreshing feeling or a refreshing feeling (for example, JP 2007-117063 A (Patent Document 3)). However, as far as the present inventors know about the suppression of alcohol feeling by acidity, there are no reported examples.

  It has also been found that the sourness-imparting substance that imparts sourness to beverages also has an appropriate amount to be used, and if added excessively, it has an irritating flavor and, on the other hand, leads to an increase in the feeling of alcohol. However, it has been found for the first time that when the acidity-imparting substance is used appropriately, the flavor can be thickened and the effect of suppressing the alcohol feeling can be exhibited.

In the case of producing a beverage with higher palatability, the harmony between sweetness and sourness is essential in a low-alcohol sugar-free beverage using a high-sweetness sweetener. As far as the people know, it is not reported. The increase or decrease of the sourness-imparting substance necessitates a change in the concentration of the sweetener, and it was found that the adjustment of the sourness-imparting substance is particularly important when a high-intensity sweetener is used.
In a low-alcohol sugar-free beverage, it has been found that both high-intensity sweeteners and sourness-imparting substances can be expected to be effective in suppressing the feeling of alcohol, while the sweetness and sourness must be balanced.

  For example, JP 2006-345854 A (Patent Document 4) discloses a beverage containing a high-intensity sweetener and acetic acid. However, acetic acid is added to improve the sweetness so as not to feel the flavor, and there is no examination or suggestion about suppression of alcohol feeling by high-intensity sweeteners or acetic acid. .

  In the carbonated low-alcohol sugar-free beverage having an alcohol concentration of 1 to 10 v / v%, the present inventors have recently determined the optimum use amounts of a high-sweetness sweetener and a sourness-imparting substance, respectively, as a sucrose concentration conversion value and a quencher. To efficiently obtain a beverage that harmonizes sweetness and sourness while moderately suppressing the feeling of alcohol by evaluating the acidity in terms of acidity and further adjusting them based on a specific relational expression. Successful. In low-alcohol, sugar-free beverages, it is necessary to adjust the amount of high-intensity sweetener and the amount of sourness-imparting agent for the purpose of moderately suppressing the feeling of alcohol. It is also necessary to achieve harmony between sweetness and sourness based on the ingredients and sourness-imparting substances. In other words, appropriately adjusting the three elements of high-intensity sweeteners and alcohol feeling, sourness-imparting substance and alcohol feeling, and the balance between sweetness and sourness is complicated and can be solved efficiently. It was difficult. The present inventors have succeeded in finding a specific relationship as described above, and have found that a desired beverage can be prepared efficiently and appropriately by using this. Furthermore, the present inventors use a specific amount of a combination of a plurality of high-intensity sweeteners and a combination of a plurality of acidity-imparting substances at the same time as relieving the alcohol feeling that is easily felt in a low-alcohol unsweetened beverage. It has also been found that it is more effective in achieving harmony between sweetness and sourness. The present invention is based on these findings.

  Therefore, an object of the present invention is to provide a method for producing a low-alcohol sugar-free beverage in which the feeling of alcohol is moderately suppressed and the sweetness and sourness are harmonized.

The method for producing a low-alcohol sugar-free beverage in which the feeling of alcohol according to the present invention is suppressed and the sweetness and sourness are harmonized,
A low-alcohol unsweetened beverage containing carbon dioxide having a carbon dioxide pressure of 0.1 to 0.4 MPa (gas pressure at 20 ° C.), having an alcohol concentration of 1 to 10 v / v% and a pH of 2.3 to 4.0. A manufacturing method comprising:
The sweetness of high-intensity sweeteners in beverages is converted to sucrose concentration, and the sucrose conversion concentration Cs (w / v%) of the sweetness of beverages and the acid concentration of sourness-imparting substances in beverages are converted to citric acid concentration The acidity A (w / v%) converted to citric acid of the beverage is expressed by the following relational expressions (1) and (2):
5.73 <Cs + A <11.27 (1)
20 <Cs / A <85 (2)
It adjusts the density | concentration and acidity of the high sweetness degree sweetener in a drink so that it may satisfy | fill.

According to one preferred embodiment of the present invention, in the production method according to the present invention, the sucrose equivalent concentration Cs is represented by the following formula:
Sucrose equivalent concentration Cs (w / v%) =
Sweetness degree S of high sweetness degree sweetener with respect to sucrose X density | concentration Ch (w / v%) of high sweetness degree sweetener.
[Here, the sweetness degree S is a value obtained by dividing the sucrose concentration of 6 w / v% by the concentration of a high-intensity sweetener that has the same sweetness as the sucrose concentration of 6 w / v%].

According to one more preferable aspect of the present invention, in the production method of the present invention,
The sucrose equivalent concentration Cs of the beverage is adjusted to 4.2 to 10 w / v%, and the citric acid equivalent acidity A of the beverage is adjusted to 0.10 to 0.23 w / v%.

  According to another preferred embodiment of the present invention, in the production method according to the present invention, the high-intensity sweetener is acesulfame K (acesulfame potassium), sucralose, aspartame, neotame, thaumatin, glycyrrhizin, rebaudioside A, And a combination of two or more selected from the group consisting of stevioside. More preferably, the high-intensity sweetener is a combination of acesulfame K with a sweetener selected from the group consisting of sucralose, aspartame, neotame, thaumatin, glycyrrhizin, rebaudioside A, and stevioside.

  According to another more preferable aspect of the present invention, in the above formula, the sweetness degree S is obtained from the following formula:

［式中、Ａｉは、高甘味度甘味料の甘味度を表し、Ｒｉはその混合比を表し、ｎは、使用する高甘味度甘味料の種類の数を表し、
ここで、各高甘味度甘味料の甘味度の値は、下記より選択される］。

高甘味度甘味料 ショ糖（６ｗ／ｖ％）
換算甘味度
アセスルファムＫ ９０
スクラロース ４２５
アスパルテーム １２０
ソーマチン ３１００
レバウディオサイドＡ １３５
ステビオサイド １８０
ネオテーム １００００
グリチルリチン ２５０

[Wherein Ai represents the sweetness of the high-intensity sweetener, Ri represents the mixing ratio thereof, and n represents the number of types of the high-intensity sweetener used.
Here, the sweetness value of each high-intensity sweetener is selected from:

High intensity sweetener Sucrose (6w / v%)
Converted sweetness
Acesulfame K 90
Sucralose 425
Aspartame 120
Thaumatin 3100
Rebaudioside A 135
Stevioside 180
Neotame 10,000
Glycyrrhizin 250

  According to another preferred embodiment of the present invention, in the production method according to the present invention, the sour-imparting substance is citric acid, malic acid, phosphoric acid, lactic acid, acetic acid, succinic acid, tartaric acid, gluconic acid, phytic acid, and Acid sourness-imparting substance selected from the group consisting of fumaric acid and sodium, potassium and calcium salts of citric acid, malic acid, phosphoric acid, lactic acid, acetic acid, succinic acid, tartaric acid, gluconic acid, phytic acid, and fumaric acid It is a combination with a basic acidity-imparting substance selected from the group consisting of salts.

  According to a more preferred embodiment of the present invention, in the production method according to the present invention, the high-intensity sweetener is a combination of acesulfame K and sucralose, and the sourness-imparting substance is a combination of citric acid and sodium citrate.

  According to another aspect of the present invention, carbon dioxide gas having a carbon dioxide pressure of 0.1 to 0.4 MPa (gas pressure at 20 ° C.) is included, the alcohol concentration is 1 to 10 v / v%, and the pH is 2.3 to 4. A low-alcohol, non-sugar beverage, which is 0, is obtained by the production method of the present invention, and the low-alcohol-free beverage in which the feeling of alcohol is suppressed and sweetness and sourness are harmonized.

  According to the production method of the present invention, the taste of alcohol that is easily felt in a low-alcohol-free sugar-free beverage is relieved by adjusting the amounts of high-intensity sweetener and sourness-imparting substance based on the described relational expression. On the other hand, it is possible to efficiently provide a low-alcohol-free sugar-free beverage in which sweetness and sourness are harmonized while providing a moderate alcohol feeling. At this time, the high-intensity sweetener and the acidity-imparting substance can be further enhanced by selecting appropriate combinations. Thereby, it is possible to efficiently develop a low-alcohol-free, low-alcohol-free beverage with a flavor balance that is easy to drink and has a reduced alcohol feeling. This broadens the range of developments and can offer more product choices to consumers of low alcohol beverages. Therefore, the method according to the present invention can be advantageously used in the development of a new low-alcohol sugar-free beverage, the adjustment of sweetness and sourness in the production process, and the suppression of alcohol feeling in the product.

The data sorting result of Example 4 of an Example is shown. The data sorting result of Example 4 of an Example is shown. The relationship between the mixture density | concentration of the high sweetness degree sweetener of the trial drink of an Example and the sucrose density | concentration obtained by sensory evaluation is shown. The relationship between the mixture density | concentration of the sourness imparting substance of the trial drink of an Example and the acidity measured by the titration test is shown.

Detailed description of the invention

As described above, the method according to the present invention includes carbon dioxide having a carbon dioxide pressure of 0.1 to 0.4 MPa (gas pressure at 20 ° C.), an alcohol concentration of 1 to 10 v / v%, and a pH of 2.3 to 4. A method for producing a low-alcohol, sugar-free beverage that is 0, wherein the sweetness of a high-intensity sweetener in a beverage is converted to a sucrose concentration, and the sucrose equivalent concentration Cs (w / v%) of the beverage sweetness The acidity A (w / v%) of the beverage converted from the acid concentration of the sourness-imparting substance in the beverage by the citric acid concentration is the following relational expressions (1) and (2):
5.73 <Cs + A <11.27 (1)
20 <Cs / A <85 (2)
It is a method for producing a low-alcohol, sugar-free beverage in which the feeling of alcohol is suppressed and the sweetness and sourness are harmonized, wherein the concentration and acidity of the high-intensity sweetener in the beverage are adjusted so as to satisfy the above.

  In the present invention, the low-alcohol sugar-free beverage is a beverage that does not use sugars such as sucrose, glucose, fructose, maltose, lactose, and oligosaccharide. In other words, sugar-free here refers to alcohol ingredients, fruit juices, and additives that are added when preparing beverages, which may contain a small amount of sugars, but other than such sugars that are inevitably mixed in. Means that no saccharide is actively added. Specifically, a beverage having less than 0.5 g of sugar in 100 ml of beverage is herein referred to as a sugar-free beverage.

  In the present invention, the low-alcohol sugar-free beverage means a beverage containing alcohol, and the alcohol concentration is 1 to 10 v / v%, preferably 2 to 10 v / v%, more preferably 3 to 3. It is 9 v / v%, and more preferably 4-8 v / v%. When the alcohol concentration is 10 v / v% or less, the refreshing aftertaste is more emphasized. The alcohol raw material used in the alcoholic beverage of the present invention is not particularly limited. For example, brewed alcohol, shochu, spirits (vodka, gin, rum, etc.), liqueurs, whiskey, brandy, sake, fruit wine, beer, etc. Can be. Two or more of these may be combined.

  The low alcohol sugar-free beverage in the present invention contains carbon dioxide gas. Here, the carbon dioxide pressure in the beverage refers to a carbon dioxide pressure measured at about 20 ° C., preferably the carbon dioxide pressure in the beverage is 0.1 to 0.3 MPa, more preferably 0.15 to 0.3 MPa. It is. The carbon dioxide gas pressure can be measured by, for example, the gas pressure analysis method of beer based on the analysis method prescribed by the NTA (for example, the NTA website: http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu see /kobetsu/sonota/070622/01.htm). Moreover, it can also measure using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.

  The alcoholic beverage according to the present invention has a pH in the range of 2.3 to 4.0. Such a range is desirable from the viewpoint of the flavor suitability of the carbonated beverage. Preferably, the pH is 3.0 to 4.0, more preferably 3.0 to 3.5. In this invention, pH can be adjusted with the usage-amount of a sourness imparting substance. That is, it can be adjusted according to the type and amount of sourness-imparting substance used. Moreover, when using a fruit, its origin component, fruit juice, etc. for the alcoholic beverage of this invention, they can also be utilized and pH can be adjusted. The pH of the beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.).

  And in the method of this invention, the sweetness by the high sweetness degree sweetener in a drink is converted into the sucrose density | concentration Cs (w / v%) of the sweetness of a drink, and the sourness imparting substance in a drink. The high-sweetness sweetener in the beverage is such that the acidity A (w / v%) of the beverage converted from the citric acid concentration satisfies the relational expressions (1) and (2). Adjust concentration and acidity.

At this time, the relational expression (1) is preferably the following formula:
5.73 <Cs + A <11.52 (1 ′)
And more preferably the following formula:
5.75 <Cs + A <11.52 (1 '').

The relational expression (2) is preferably the following formula:
20 <Cs / A <80 (2 ′)
And more preferably the following formula:
25 <Cs / A <70 (2 ″)
And more preferably the following formula:
23 <Cs / A <63 (2 ′ ″).

Here, the sucrose equivalent concentration Cs of the beverage sweetness is a value obtained by converting the sweetness of the high-intensity sweetener in the beverage by the sucrose concentration. In the present invention, the sucrose equivalent concentration Cs is represented by the following formula. Was found and used to determine the concentration of high intensity sweeteners:
Sucrose equivalent concentration Cs (w / v%) =
Sweetness degree S of high sweetness degree sweetener with respect to sucrose X density | concentration Ch (w / v%) of high sweetness degree sweetener.

Here, “sweetness” means the magnification of the concentration of a high-intensity sweetener that feels the same sweetness as the sucrose concentration. That is, here, the sweetness level S is obtained in advance from the magnification of the concentration of the high sweetness level sweetener that feels the same sweetness as compared with sucrose having a concentration of 6 w / v%.
In other words, the sweetness level S is a value obtained by dividing the sucrose concentration 6 w / v% by the concentration of the high sweetness sweetener that has the same sweetness as the sucrose concentration 6 w / v%. Therefore, for example, when the concentration of acesulfame K is adjusted so that acesulfame K feels the same sweetness as compared with sucrose having a concentration of 6 w / v%, the corresponding concentration needs to be diluted 90 times. The sucrose equivalent sweetness of acesulfame K is 90.

Specifically, the sweetness of the high-intensity sweetener calculated in advance from the magnification of the concentration of the high-intensity sweetener that feels the same sweetness as compared with sucrose having a concentration of 6 w / v% is as follows. Was:

High intensity sweetener Sucrose (6w / v%)
Converted sweetness
Acesulfame K 90
Sucralose 425
Aspartame 120
Thaumatin 3100
Rebaudioside A 135
Stevioside 180
Neotame 10,000
Glycyrrhizin 250

［式中、Ａｉは、高甘味度甘味料の甘味度を表し、Ｒｉはその混合比を表し、ｎは、使用する高甘味度甘味料の種類の数を表す］。 When the high-intensity sweetener is used as a mixture of two or more kinds, the sweetness degree S of the high-intensity sweetener with respect to sucrose is determined in advance for each high-intensity sweetener to be used. It is desirable to calculate a value obtained by multiplying (sucrose (6 w / v%) conversion sweetness) by the mixing ratio (weight ratio) of each high-intensity sweetener and dividing it by the total value of the mixing ratio. For example, the sweetness level S of a high-intensity sweetener can be determined as follows:

[In the formula, Ai represents the sweetness of the high-intensity sweetener, Ri represents the mixing ratio thereof, and n represents the number of types of the high-intensity sweetener used.]

To give a specific example, acesulfame K (sweetness as described above: 90) is used at a mixing ratio of 1.5 (weight ratio), and sucralose (sweetness as described above: 425) is used at a mixing ratio of 1.0. When used in (weight ratio), it can be calculated as follows:
Sweetness of the mixture of acesulfame K and sucralose S =
((Acesulfame K sweetness × mixing ratio) + (sucralose sweetness × mixing ratio)) / (sum of mixing ratios) = ((90 × 1.5) + (425 × 1.0)) / 2.5 = 224.

Here, the citric acid equivalent acidity A (w / v%) of the beverage is a value obtained by converting the acid concentration of the sourness-imparting substance in the beverage by the citric acid concentration, and as shown in the examples described later, Although it may be calculated by performing a titration test using citric acid, in the present invention, preferably, the concentration of the sourness-imparting substance to be used and the acidity measured by performing titration or the like on the amount of acid at that concentration. A correlation is obtained in advance, and the citric acid equivalent acidity A of the beverage is obtained from the concentration of the sourness-imparting substance in the beverage using this correlation.
In addition, since an acidity imparting substance includes an organic acid, an inorganic acid, and a salt thereof, the acid concentration by the acidity imparting substance may mean an organic acid concentration, an inorganic acid concentration, or a combination thereof.

According to one more preferred aspect of the present invention, the citric acid equivalent acidity A of the beverage can be determined from the sourness concentration according to the following formula:
Citric acid equivalent acidity A (w / v%) = 0.7 × Amount used of sourness-imparting substance (w / v%).

According to one preferred embodiment of the present invention, in the production method of the present invention,
The sucrose equivalent concentration Cs of the beverage is 4.2 to 10 w / v%, more preferably 4.3 to 9.8 w / v%, still more preferably 5 to 9 w / v%, and still more preferably 5. 6 to 8.4 w / v%, and the citric acid equivalent acidity A of the beverage is 0.10 to 0.23 w / v%, more preferably 0.12 to 0.22 w / v%, still more preferably 0.8. Adjust to 13 to 0.20 w / v%.

  The concentration and acidity of the high-intensity sweetener in the beverage can be adjusted by adjusting the amount of the high-intensity sweetener added in the beverage and the amount of the sourness-imparting substance used in the beverage.

  In the present invention, the high-intensity sweetener is selected from the group consisting of acesulfame K, sucralose, aspartame, neotame, thaumatin, glycyrrhizin, rebaudioside A, and stevioside. Preferably, the high-intensity sweetener is a combination of two or more selected from the group consisting of acesulfame K, sucralose, aspartame, neotame, thaumatin, glycyrrhizin, rebaudioside A, and stevioside.

  Unlike the sucrose-like sweetness that people are accustomed to, high-intensity sweeteners have a characteristic sweetness, and acesulfame K has a bitter taste. May be increased. While acesulfame K is known to have a faster sweetness rise than sugars, sucralose, aspartame, neotame, thaumatin, glycyrrhizin, rebaudioside A, and stevioside have a slower sweetness rise than sugars. It has been known. If the latter is used alone, the aftertaste of the taste may be confused with the aftertaste of the taste of alcohol, and the aftertaste, and it may be mistakenly felt that the feeling of alcohol continues. For this reason, it is preferable to use a high-intensity sweetener in combination of multiple types.

  Therefore, according to a more preferred embodiment of the present invention, the high-intensity sweetener is a sweetener selected from the group consisting of sucralose, aspartame, neotame, thaumatin, glycyrrhizin, rebaudioside A, and stevioside, and acesulfame K. More preferably, a combination of a sweetener selected from the group consisting of sucralose, aspartame, and neotame and acesulfame K, and even more preferably a combination of sucralose and acesulfame K .

  In the present invention, the sourness-imparting substance means an acidulant according to the Food Sanitation Law or a part of seasoning that has an effect of imparting or enhancing acidity to food. Such acidulant and seasoning can be obtained from, for example, a list of food additives (for example, a list of standards for use) on the web page of the Japan Food Chemistry Research Foundation (httm: //www.ffcr.or.jp/). Can be selected as appropriate with reference to the description. To give specific examples, the sourness-imparting substance is citric acid, malic acid, phosphoric acid, lactic acid, acetic acid, succinic acid, tartaric acid, gluconic acid, phytic acid, fumaric acid, or a sodium salt, potassium salt or calcium salt thereof. You can choose from. Preferably, the acidity-imparting substance is a combination of two or more selected from these.

  According to a more preferred embodiment of the present invention, the acidity-imparting substance is an acid sourness selected from the group consisting of citric acid, malic acid, phosphoric acid, lactic acid, acetic acid, succinic acid, tartaric acid, gluconic acid, phytic acid, and fumaric acid. An imparting substance and a basic acidity-imparting substance selected from a sodium salt, potassium salt or calcium salt of citric acid, malic acid, phosphoric acid, lactic acid, acetic acid, succinic acid, tartaric acid, gluconic acid, phytic acid, or fumaric acid It is a combination. More preferably, the sourness-imparting substance is a combination selected from citric acid, malic acid, and sodium citrate, and particularly preferably a combination of citric acid and sodium citrate.

  According to a more preferred embodiment of the present invention, as described above, the high-intensity sweetener is a combination of acesulfame K and sucralose, and the sour-imparting substance is a combination of citric acid and sodium citrate.

The production method according to the present invention can be used as appropriate in the course of the production method of a normal alcoholic beverage. The following are mentioned as a specific example of the manufacturing method of such a normal alcoholic beverage.
First, in a tank, (a) a high-intensity sweetener is added to the alcohol-containing aqueous solution to adjust the sweetness, then (b) a sourness-imparting substance is added to adjust the acidity, and the flavor is adjusted as necessary. Add fragrance to. Subsequently, a carbon dioxide gas can be added to the flavored aqueous solution to produce a carbon dioxide containing beverage. However, this is a specific example, and the order and use of the raw materials here are not limited to this, and it is not necessary to use all the raw materials described here.
That is, the method according to the present invention can be carried out by appropriately adding a high-intensity sweetener or a sourness imparting substance in order to adjust the concentration and acidity of the high-intensity sweetener in the process of producing such a beverage. it can.

  According to another aspect of the present invention, as described above, it contains carbon dioxide gas having a carbon dioxide pressure of 0.1 to 0.4 MPa (gas pressure at 20 ° C.), and the alcohol concentration is 1 to 10 v / v%. There is provided a low-alcohol, sugar-free beverage, which is obtained by the production method of the present invention and has a reduced alcohol feeling and has a sweet and sour taste.

  In the alcoholic beverage of this invention, fruit juices can further be included as needed. Examples of such fruit juices include fruits, fruit juices, vegetable pieces, vegetable juices, herbal extracts, etc. These can be appropriately blended into beverages in the form of straight fruit juices, concentrated fruit juices, transparent fruit juices, purees, fruit meats, etc. it can.

  In the alcoholic beverage according to the present invention, conventional additive components such as fragrances, buffers, colorants, stabilizers, emulsifiers, dispersants, suspending agents, preservatives and the like can be appropriately selected and used. .

  Specific examples of alcoholic beverages according to the present invention include carbonated chu-hi and cocktails, beer-taste liqueurs, carbon dioxide-containing sweet fruit wine, and other carbon dioxide-containing alcohols that are allowed to contain sweeteners under the liquor tax law. Examples include beverages.

  The present invention will be described in detail by the following examples, but the present invention is not limited thereto.

Example 1: Preparation of prototype beverage A prototype low-alcohol sugar-free beverage used for sensory evaluation performed as follows was prepared as follows.
First, acesulfame K and sucralose as high-intensity sweeteners and citric acid and sodium citrate as sourness imparting substances were added to an aqueous solution containing alcohol, and carbon dioxide gas 0.18 MPa (at 20 ° C.) was added to the aqueous solution. .
At this time, the alcohol concentration is 4 v / v% or 8 v / v%, the high-intensity sweetener is used so that acesulfame K and sucralose are in the ratio and amount shown in Table 1 below, and the sourness-imparting substance is citric acid. The sodium citrate was used in the ratios and amounts shown in Table 2 below. At this time, no fragrance was added.

Example 2: Examination of ratio of high-intensity sweetener and acidity-imparting substance effective in suppressing alcohol feeling
(2-1) High-intensity sweetener As a high-intensity sweetener, a combination of acesulfame K and sucralose was used to examine the ratio of both to effectively and moderately suppress the alcohol feeling of the beverage.
According to the preparation method of the above-mentioned trial beverage, the proportions of acesulfame K and sucralose were changed at the ratios shown in Table 1 below to prepare trial beverages having alcohol concentrations of 4 v / v% and 8 v / v%, respectively. At this time, no acidity-imparting substance was added.
The resulting prototype beverage was evaluated for its alcohol feeling according to the following criteria by 10 panelists skilled in the evaluation of chu-hi and cocktail-based beverages.

Criteria for determining the alcoholic taste of beverages:
Evaluation value
A: Alcohol feeling was effectively and moderately suppressed
○: Alcohol feeling was suppressed
Δ: Alcohol feeling was slightly suppressed
X: Almost no suppression of alcohol feeling

The results were as shown in Table 1.
The results are shown by averaging the cases of both alcohol concentrations of 4 v / v% and 8 v / v%.

  From the results, when a combination of acesulfame K and sucralose is used as a high-intensity sweetener, the case of acesulfame K: sucralose is 1.5: 1.0 (weight ratio) as a mixing ratio, suppressing alcohol feeling It was found to be effective. Further, the mixing ratio of acesulfame K: sucralose is 0.375: 1 to 4.5: 1 (weight ratio), and more preferably 1: 1 to 2.25: 1 (weight ratio). It was observed.

(2-2) Acidity-imparting substance As the acidity-imparting substance, citric acid and sodium citrate were used, and the ratio of both to effectively and moderately suppress the alcohol feeling of the beverage was examined.
According to the preparation method of the above-mentioned trial beverage, the proportions of citric acid and sodium citrate were changed at the ratios shown in Table 2 below to prepare trial beverages having alcohol concentrations of 4 v / v% and 8 v / v%, respectively. At this time, no high-intensity sweetener was added.
The resulting trial beverage was evaluated for its alcohol feeling in the same manner as in the case of the high intensity sweetener (2-1).

The results were as shown in Table 2.
The results are shown by averaging the cases of both alcohol concentrations of 4 v / v% and 8 v / v%.

  From the results, when a combination of citric acid and sodium citrate is used as a sourness imparting substance, the mixing ratio of citric acid: sodium citrate is 3.75: 1.0 (weight ratio). It was found to be effective in suppressing The mixing ratio of citric acid: sodium citrate is 1.25: 1 to 11.25: 1 (weight ratio), and more preferably 2.5: 1 to 5.625: 1 (weight ratio). A similar effect was seen. Furthermore, it was suggested that the effect of suppressing the alcohol feeling can be further enhanced by using an acidity-imparting substance exhibiting acidity and an acidity-imparting substance exhibiting basicity in combination.

Example 3: Examination of amount of high-intensity sweetener and acidity-imparting substance effective for suppression of alcohol feeling Using the ratio of high-intensity sweetener and acidity-imparting substance found in Example 2 above, The suppression effect of the alcohol feeling by the quantitative increase of the sourness imparting substance was examined.
Specifically, for high-intensity sweeteners, a mixture of acesulfame K and sucralose is used in a mixture ratio of 1.5: 1.0. For sourness imparting substances, the mixture ratio of citric acid and sodium citrate is used. A 3.75: 1.0 mixture was used and the concentrations were increased while maintaining their proportions to set the respective concentration levels “sweet 0 to sweet 5” and “acid 0 to acid 4”. The concentrations of acesulfame K and sucralose and the concentrations of citric acid and sodium citrate in each case are shown in Tables 3 and 4 below.

  At this time, the pH was as follows.

  For each concentration where the concentration of the high-intensity sweetener was “Sweet 0 to Sweet 5”, except that a sourness-imparting substance concentration of “Acid 0 to Acid 4” was prepared, the prototype of Example 1 In the same manner as in the preparation method, trial drinks having alcohol concentrations of 4 v / v% (Alc. 4%) and 8 v / v% (Alc. 8%) were prepared.

  The resulting prototype beverage was evaluated for its alcohol feeling according to the following criteria by 10 panelists skilled in the evaluation of chu-hi and cocktail-based beverages.

Criteria for determining the alcoholic taste of beverage
Evaluation value
1 point: too strong 2 points: strong 3 points: somewhat strong 4 points: good 5 points: slightly weak 6 points: weak
7 points: too weak
At this time, “3 to 5 points” was within an acceptable range with a moderate alcohol feeling.

The results were as shown in Table 6 and Table 7.
Here, it was shown in italic type that the evaluation was 3 to 5 points in only one table, and the case in which evaluation was 3 to 5 in both tables was shown in double enclosures).

  The prototype beverage obtained above was further evaluated for harmony between the sweetness and sourness of the beverage. Evaluation was performed according to the following standards by 10 panelists skilled in evaluating chu-hi and cocktail beverages.

Judgment criteria for the sweetness and sourness of beverages:
Evaluation value
1 point: Too strong sweetness 2 points: Strong sweetness 3 points: Slightly sweet 4 points: Balanced 5 points: Slightly strong acidity 6 points: Strong acidity
7 points: The acidity is too strong
At this time, “3 to 5 points” is within an acceptable range because sweetness and sourness are harmonized.

The results were as shown in Table 8 and Table 9.
Here, it was shown in italic type that the evaluation was 3 to 5 points in only one table, and the case in which evaluation was 3 to 5 in both tables was shown in double enclosures).

  In all cases of the results in Tables 6 to 9, “3 to 5 points” were shown, and those that were in an acceptable range were “sweet 2 / acid 2”, “sweet 2 / acid 3”, “sweet 3”. / Acid 2 ”,“ sweet 3 / acid 3 ”, and“ sweet 3 / acid 4 ”. Based on these, the preferred range of the concentration of the high intensity sweetener mixture is 0.0188-0.0438 w / v%, more suitably 0.0250-0.0375 w / v%, The preferable range of the concentration of the mixture was 0.143 to 0.333 w / v%, more suitably 0.190 to 0.285 w / v%.

Example 4: Calculation of a relational expression between the sucrose equivalent concentration of a high-intensity sweetener and the acidity of a sourness-imparting substance
(1) Inhibition of Alcohol Feeling For each case of Table 6 and Table 7 of the results relating to the inhibition of alcohol feeling in Example 3, a value of “sucrose equivalent concentration Cs + acidity A” was obtained. Data was sorted on the obtained sensory evaluation results. The result was as shown in FIG.

From FIG. 1, it was found that the following relationship is desirable.
5.73 <Cs + A <11.27 (1)

(2) Evaluation of sweetness and sourness For each case of Table 8 and Table 9 as a result of the balance between sweetness and sourness in Example 3, the value of “sucrose equivalent concentration Cs / acidity A” was obtained. The sensory evaluation results obtained in Table 9 were sorted. The result was as shown in FIG.

From FIG. 2, it was found that the following relationship is desirable.
20 <Cs / A <85 (2)

Example 5: Calculation and evaluation of sucrose concentration conversion formula for high-intensity sweeteners High-intensity sweeteners generally have a sweetness that is several hundred times higher than the same concentration of sucrose, and the magnification is the degree of sweetness. As described above, the values are calculated in advance as described above. In this case, in order to convert the high-intensity sweetener concentration into the sucrose concentration, it was considered that the following formula can be used.
Sucrose concentration = sweetness × high sweetness concentration The “sweetness” is a magnification of the concentration of the high sweetness sweetener that feels the same sweetness with respect to the sucrose concentration.

In order to compare the sweetness of the mixture of high-intensity sweeteners used above with the sweetness of sucrose, a trial beverage with an alcohol content of 4 v / v% having a sweetener concentration as shown in Table 9 below was prepared.
For each prototype beverage obtained by sensory evaluation of a blender skilled in whiskey evaluation, a beverage having an equivalent sweetness was selected while comparing sweetness with sucrose solutions of different concentrations prepared in advance. Since the sweetness of the prototype beverage was equivalent to the sweetness of the selected known sucrose solution, the sweetness of the prototype beverage was evaluated as equivalent to the sucrose concentration.

  The results were as shown in Table 9 and FIG.

From the results, it is found that the sucrose concentration can be calculated by multiplying the concentration (w / v%) of the mixture of acesulfame K and sucralose by “230” (which can be said to be the sweetness of the mixture) as shown in the following formula. It was.
Sucrose concentration (w / v%) = 230 × high sweetness concentration (w / v%)

Next, the sweetness degree of the mixture of acesulfame K and sucralose was calculated based on the value obtained in advance. Specifically, it was as follows.
Acesulfame K: Sweetness level “90”, mixing ratio “1.5”
Sucralose: sweetness level “425”, mixing ratio “1.0”
Therefore, the sweetness of the mixture of acesulfame K and sucralose was as follows.
= ((Acesulfame K sweetness × mixing ratio) + (sucralose sweetness × mixing ratio)) / (total mixing ratio)
= ((90 × 1.5) + (425 × 1.0)) / 2.5
= 224

  Therefore, it was found that the coefficient almost coincided with the coefficient obtained from FIG.

  As described above, the range in which the mixture of acesulfame K and sucralose (ratio 1.5: 1.0) moderately suppresses alcohol feeling and the harmony between sweetness and sourness is, for example, “0.0250- Since it was “0.0375 w / v%”, when converted based on the above conversion formula, the sucrose conversion concentration could be in the range of “5.6 to 8.4 w / v%”. Moreover, since it was shown by the sucrose conversion density | concentration, it could be said that this knowledge can be utilized also about another high sweetness degree sweetener by utilizing a conversion type | formula.

Example 6: Calculation of Citric Acid Conversion Acidity Conversion Formula by Acidifying Substance and Its Evaluation The acidity of the mixture of acidifying substances used above is converted to the acidity by citric acid (the organic acid contained in the beverage is converted into the amount of citric acid) In order to compare with the acidity), a trial beverage with an alcohol content of 4 v / v% having a sourness-imparting substance concentration as shown in Table 10 below was prepared.
The acidity (citric acid w / v%) of each of the obtained prototype beverages was measured by titrating with 0.1M sodium hydroxide using an automatic titrator (COM-2500, manufactured by Hiranuma Sangyo Co., Ltd.). )did.

  The results were as shown in Table 10 and FIG.

From the results, it was found that the acidity can be calculated by multiplying the concentration (%) of the mixture of citric acid and sodium citrate by “0.7” as shown in the following formula.
Acidity (w / v%) = 0.7 × Concentration of sourness-imparting substance (w / v%)

  As described above, the range in which the mixture of sourness imparting substances (ratio 3.75: 1.0) moderately suppresses the alcohol feeling and the harmony between sweetness and sourness is, for example, “0.190-0 .285 w / v% ”, the acidity could be said to be in the range of“ 0.13 to 0.20 w / v% ”when converted based on the above conversion formula. Moreover, since it was shown by acidity, it could be said that this knowledge can be utilized also about other sourness imparting substances by using a conversion formula.

Claims (9)

A low-alcohol unsweetened beverage containing carbon dioxide having a carbon dioxide pressure of 0.1 to 0.4 MPa (gas pressure at 20 ° C.), having an alcohol concentration of 1 to 10 v / v% and a pH of 2.3 to 4.0. A manufacturing method comprising:
The sweetness of high-intensity sweeteners in beverages is converted to sucrose concentration, and the sucrose conversion concentration Cs (w / v%) of the sweetness of beverages and the acid concentration of sourness-imparting substances in beverages are converted to citric acid concentration The acidity A (w / v%) converted to citric acid of the beverage is expressed by the following relational expressions (1) and (2):
5.73 <Cs + A <11.27 (1)
20 <Cs / A <85 (2)
A method for producing a low-alcohol, sugar-free beverage in which the feeling of alcohol is suppressed and the sweetness and sourness are harmonized, wherein the concentration and acidity of the high-sweetness sweetener in the beverage are adjusted so as to satisfy the requirements. The method according to claim 1, wherein the sucrose equivalent concentration Cs is represented by the following formula:
Sucrose equivalent concentration Cs (w / v%) =
Sweetness S of high-intensity sweetener to sucrose S × Concentration of high-intensity sweetener Ch (w / v%)
[Here, the sweetness degree S is a value obtained by dividing the sucrose concentration of 6 w / v% by the concentration of a high-intensity sweetener that has the same sweetness as the sucrose concentration of 6 w / v%]. The sucrose equivalent concentration Cs of the sweetness of the beverage is adjusted to 4.2 to 10 w / v%, and the citric acid equivalent acidity A of the beverage is adjusted to be 0.10 to 0.23 w / v%. The method according to 1 or 2.   The high-intensity sweetener is any combination of two or more selected from the group consisting of acesulfame K, sucralose, aspartame, neotame, thaumatin, glycyrrhizin, rebaudioside A, and stevioside. The method according to claim 1.   The high-intensity sweetener is a combination of sweetener selected from the group consisting of sucralose, aspartame, neotame, thaumatin, glycyrrhizin, rebaudioside A, and stevioside and acesulfame K. The method according to any one of the above. The method according to any one of claims 2 to 5, wherein the sweetness degree S is obtained from the following formula:

[Wherein Ai represents the sweetness of the high-intensity sweetener, Ri represents the mixing ratio thereof, and n represents the number of types of the high-intensity sweetener used.
Here, the sweetness value of each high-intensity sweetener is selected from the following]

High intensity sweetener Sucrose (6w / v%)
Converted sweetness
Acesulfame K 90
Sucralose 425
Aspartame 120
Thaumatin 3100
Rebaudioside A 135
Stevioside 180
Neotame 10,000
Glycyrrhizin 250   An acidity imparting substance selected from the group consisting of citric acid, malic acid, phosphoric acid, lactic acid, acetic acid, succinic acid, tartaric acid, gluconic acid, phytic acid, and fumaric acid, and citric acid, malic acid A combination with a basic acidulant selected from the group consisting of sodium, potassium and calcium salts of phosphoric acid, lactic acid, acetic acid, succinic acid, tartaric acid, gluconic acid, phytic acid, and fumaric acid, Item 7. The method according to any one of Items 1 to 6.   The method according to any one of claims 1 to 7, wherein the high-intensity sweetener is a combination of acesulfame K and sucralose, and the sour-imparting substance is a combination of citric acid and sodium citrate. A low-alcohol unsweetened beverage containing carbon dioxide at a carbon dioxide pressure of 0.1 to 0.4 MPa (gas pressure at 20 ° C.), having an alcohol concentration of 1 to 10 v / v% and a pH of 2.3 to 4.0. There,
A low-alcohol unsweetened beverage obtained by the production method according to any one of claims 1 to 8, in which the feeling of alcohol is suppressed and sweetness and sourness are harmonized.

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