JP2011135841A - Alcoholic beverage base having improved taste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve the on-drinking taste of a citrus-flavored alcoholic beverage base (diluted solution) to be a saccharide-free alcoholic beverage after dilution. <P>SOLUTION: Specifically the alcoholic beverage base contains the citrus juice and the high sweetness sweetener and is diluted and drunk. In the alcohol beverage base in which the total content of monosaccharides except sugar alcohol and disaccharides represents less than 0.5 g per 100 g of the alcohol beverage when it is diluted and drunk, the content of maltitol is a specific quantity. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to an improvement in taste during drinking based on a citrus-flavored alcoholic beverage (diluted solution) that becomes an alcoholic beverage that can be displayed as zero sugar after dilution.
Specifically, it is an alcoholic beverage base that is diluted and drunk, including citrus fruit juice and high-intensity sweetener, and when diluted and drunk, the total content of monosaccharides and disaccharides excluding sugar alcohol In the said alcoholic beverage base whose quantity will be less than 0.5g per 100g of drinks, It is related with the method of improving the taste at the time of drinking by making content of maltitol into a specific amount, and such an alcoholic beverage base.

In the present specification, a normal beverage that does not contain alcohol is simply called “beverage”, and so-called alcoholic beverages that contain alcohol are called “alcoholic beverages”.
Alcoholic beverages such as cocktails and Chuhai are provided to consumers at restaurants such as izakayas. There are various types of these alcoholic beverages, such as soda cracking, tea cracking, and milk splitting. Among them, concentrated syrup of alcoholic beverages sold by manufacturers (hereinafter referred to as “alcoholic beverage base”), restaurants However, many of them are diluted with water, soda, tea, milk, etc. and provided to consumers.

  On the other hand, in recent years, reflecting the growing health awareness of consumers, products that claim to contribute to health are also gaining popularity in foods and beverages taken daily. Among such foods and drinks, diet-related products, particularly those that claim low calories are popular.

  Among these beverages, beverages having a label of “zero saccharide” are recently popular. According to the provisions of nutrition labeling standards based on the Japanese Health Promotion Law, the label “sugar zero” means that the amount of sugar (monosaccharide or disaccharide, not sugar alcohol) contained in the beverage It can display for less than 0.5 g per 100 g. As for alcoholic beverages, merchandise labeled “Sugar Zero” is sold, leading to large sales of Chu-Hi type low-alcoholic beverages.

  From such a current situation, even in an alcoholic beverage base that is diluted and provided to a consumer in a restaurant, it can be displayed as “zero sugar” when the consumer drinks (that is, when the alcoholic beverage base is diluted) Potential demand for merchandise is expected to increase.

  In such low-calorie beverages such as “Sugar Zero”, high-intensity sweeteners play an important role in quality design. This is because a high-intensity sweetener has a significantly higher sweetness than sucrose, which is a commonly used sweetener, and is not absorbed by the human body to become calories.

However, high-intensity sweeteners have different tastes from sucrose and have problems in use because, for example, bitterness remains in the aftertaste or some taste is felt.
Therefore, many studies have been conducted to improve the shortcomings of high-intensity sweeteners. For example, in sucralose, which is a kind of high-intensity sweetener, depending on the type of food used, the rise of sweetness may be slightly slower, the impact of sweetness may be slightly lacking, or the sweetness will be somewhat uncomfortable. In addition, when there is a point to improve the taste quality, it is known that sweetness modification of sucralose can be performed by adding a specific amount of acesulfame potassium to sucralose (Patent Document 1). Patent Document 2 discloses a method using an amino acid such as L-aspartic acid, an organic acid such as gluconic acid or citric acid, and a salt thereof; a high-intensity sweetener and a natural product such as rutin and hesperidin. Method: Method of using saccharides such as galactomannan degradation product, nigerooligosaccharide, beet oligosaccharide, mannose for improving the taste of high-intensity sweetener; extraction from plant such as sugarcane-derived bagasse extract or enzyme-treated ginkgo biloba extract A method of blending a product with a high-intensity sweetener; high-intensity sweetness by using quinic acid obtained by purifying a processed product obtained by hydrolyzing coffee beans with an enzyme or alkali as a sweet taste improving agent A method for suppressing the unpleasant aftertaste of scents; from spiranthol derived from Dutch sennici, etc., or from plant extracts or essential oils containing spirantol Taste-improving agent of high potency sweetener, wherein Rukoto is described.

JP 2002-101844 A WO2006 / 087991

  In the case where the beverage displaying “sugar zero” is an alcoholic beverage (hereinafter also referred to as “sugar zero type”), in addition to the above problems, there is a problem of bitterness and irritation of the alcohol itself. For this reason, in a sugar zero type alcoholic beverage, reduction of bitterness becomes a big problem more than the drink which does not contain alcohol.

  In this respect, saccharides and fruit juice are thought to be beneficial because they have an effect of reducing the bitter taste by imparting thickness and body feeling to the beverage by ingredients such as sweetness and amino acids. However, in the saccharide zero type alcoholic beverages in which the blending amount of saccharide is limited, those effects due to the addition of saccharide cannot be expected so much. The same applies to fruit juice. This is because saccharides are also contained in fruit juice, and the amount of juice mixed in a saccharide zero-type alcoholic beverage is limited. Therefore, the sugar-free alcoholic beverage has a problem that not only the thickness, body feeling and taste tend to be insufficient, but also the bitterness due to the alcohol and the high-intensity sweetener is conspicuous. These problems are also common in alcoholic beverage bases that are diluted at restaurants and provided to consumers.

  In addition, when the beverage or beverage base is a packaged product, a certain period of time elapses after the product is marketed as a post-manufactured product until the consumer drinks it. Deterioration of flavor until a person drinks is also a problem.

  For example, citrus fruit flavors such as lemon and grapefruit are popular for alcoholic beverages, but citrus fruit juice deteriorates due to oxygen, heat, etc. when blended in beverages, reducing thickness and body feeling. This also reduces the bitter taste masking effect. As a result, it is thought that quality deteriorates promptly.

  For alcoholic beverage bases, this problem becomes more serious. This is because the alcoholic beverage base is filled in a large-capacity container having high oxygen permeability such as a PET bottle or a paper pack, and may be stored for a long time at room temperature. Such an alcoholic beverage base is rarely opened and used up all at once. In many cases, the alcoholic beverage base is stored again after being closed and used after opening / closing. Therefore, there is a high possibility that deterioration will progress over a long period of time.

  Therefore, there is a need to solve the above-mentioned problems for a sugar-free alcoholic beverage base containing citrus juice.

  As a result of diligent research in view of the above problems, the present inventors have formulated a specific amount of maltitol, which is a type of sugar alcohol, to provide an alcoholic beverage that becomes a sugar-free alcoholic beverage containing citrus juice after dilution. We found that we can solve problems specific to the base.

That is, the present invention relates to the following.
1. A diluted alcoholic beverage base comprising a high intensity sweetener, citrus juice and maltitol,
(A) The total content of monosaccharides and disaccharides excluding sugar alcohol is less than 1.5 w / w%;
(B) Alcohol content is 10-40 v / v%; and (C) Maltitol content is 0.027-2.16 w / v%;
The alcoholic beverage base.
2. 2. The alcoholic beverage base according to 1, wherein the high-intensity sweetener is acesulfame K and / or sucralose.
3. 2. The alcoholic beverage base according to 1, wherein the total content of citrus fruit juice is 0.1 to 30 w / v% in terms of fruit juice rate.
4). 2. The alcoholic beverage base according to 1, wherein the citrus juice is lemon juice and / or grapefruit juice.
5. 2. The alcoholic beverage base according to 1, which is a packaged beverage base.
The alcoholic beverage obtained by mixing a diluent with the alcoholic beverage base of any one of 6.1-5.
7). (A) The total content of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 w / w%;
(B) The content of maltitol is 0.009 to 0.72 w / v%;
The alcoholic beverage according to 6, wherein
8). The alcoholic beverage according to 6, wherein the diluent is water or soda water.
9. It contains a high-intensity sweetener and citrus fruit juice, (A) the total content of monosaccharides and disaccharides excluding sugar alcohol is less than 1.5 w / w%, and (B) the alcohol content is 10 to 40 v / v In the alcoholic beverage base that is diluted with a diluent and drinks maltitol so that the maltitol content is 0.027 to 2.16 w / v%, A method to improve the taste when drinking.
10.1) alcohol, high intensity sweetener, citrus juice and maltitol,
(A) The total content of monosaccharides and disaccharides excluding sugar alcohols is less than 1.5 w / w%;
(B) Alcohol content is 10-40 v / v%; and (C) Maltitol content is 0.027-2.16 w / v%;
Mixing to obtain an alcoholic beverage base;
2) filling the container with the alcoholic beverage base; and 3) diluting the alcoholic beverage base filled in the container with a diluent;
A method for producing an alcoholic beverage, comprising:
11. 11. The method for producing an alcoholic beverage according to 10, wherein the diluent is water or soda water.

  ADVANTAGE OF THE INVENTION By this invention, the bitterness and irritation | stimulation feeling of alcohol itself in the alcoholic beverage obtained by diluting the saccharide zero type alcoholic beverage base, and the bitterness resulting from a high sweetness sweetener can be reduced. Moreover, since thickness and a body feeling can be provided by this invention, the lack of the thickness and the body feeling and masking effect resulting from the restriction | limiting of the saccharide | sugar and fruit juice compounding quantity in a sugar free type alcoholic beverage can be solved.

  In addition, the alcoholic beverage base is prone to deterioration of citrus fruit juice due to the container form / storage situation / use form unfavorable for quality until it is consumed by consumers after production. As a result, the thickness and body feeling of alcoholic beverages are reduced, and the bitterness masking effect of alcohol and high-intensity sweeteners is reduced, resulting in a reduction in the ease of drinking alcoholic beverages. Although it has a problem of progressing and impairing commercial value, the occurrence of these phenomena can also be suppressed or prevented.

  In the present specification, one or more of the improvement effects in the alcoholic beverage obtained by diluting the alcoholic beverage base is referred to as “taste improvement effect during drinking”.

(Based on alcoholic beverages)
The alcoholic beverage base of the present invention comprises a high-intensity sweetener, citrus juice and maltitol, and in the alcoholic beverage base, (A) the total sugars of monosaccharides and disaccharides excluding sugar alcohol are 1.5 w / It is less than w%, (B) the alcohol content is 10 to 40 v / v%, and (C) the content of maltitol is 0.027 to 2.16 w / v%.

  The alcoholic beverage base of the present invention is for diluting and drinking with various things such as water, soda water, tea, etc. in restaurants and the like. It can be set as the alcoholic beverage equivalent to "no saccharides". The dilution rate is not limited as long as the alcoholic beverage obtained by dilution is suitable for drinking. Typically, the dilution rate is 2 or 3 times or more by weight, and is about 5 times. The dilution level may be displayed on the product. As the diluent, those not containing saccharides are preferably used, and specific examples include water, soda water, and tea. Since the refreshing fragrance of the citrus fruit juice which the alcoholic beverage base of this invention has can be felt, it is more preferable to use water or soda water.

  The total content of monosaccharides and disaccharides excluding sugar alcohol in the alcoholic beverage base of the present invention is less than 1.5 w / w% so that a sugar-free alcoholic beverage can be provided after dilution. Specific examples of monosaccharides include glucose, fructose, D-xylose, and L-arabinose. Examples of the disaccharide include sucrose and lactose.

The amount of saccharide contained in the alcoholic beverage base of the present invention can be known by requesting the Japan Food Analysis Center. It can also be measured by ordinary methods such as high performance liquid chromatography (HPLC). Or as a concrete condition of HPLC, the following examples can be mentioned, for example.
Equipment used: HP HP1100 system use column: LiChrosphere100 NH2 (5 μm) (4 mm × 250 mm)
Mobile phase: acetonitrile: water = 75: 25
Flow rate: 1.0 mL / min
Column temperature: 40 ° C
Injection volume: 10 μL
Detector: Sugar content differential refractometer (Shodex RI-71)

(alcohol)
The alcohol that can be used in the present invention is not particularly limited.
For example, brewed alcohol, spirits (eg spirits such as gin, vodka, rum, tequila, news spirits, and alcohols for raw materials), liqueurs, whiskeys (eg whiskey, brandy, etc.) or shochu (continuous distillation shochu, So-called shellfish shochu and single-distilled shochu, so-called oyster shochu), and brewed sake such as sake, wine and beer can be used.

Among these, distilled liquor is more preferable because the bitterness and irritation of alcohol may be felt stronger than brewed liquor, and the effect of the present invention may be felt strongly.
The alcohol content of the alcoholic beverage base of the present invention can be measured with a vibratory density meter. The sample is subjected to direct-fire distillation, the density of the obtained distillate at 15 ° C is measured, and it is an appendix to the National Tax Agency prescribed analysis method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Table is a value obtained by conversion using an “alcohol content, density (15 ° C.) and specific gravity (15/15 ° C.) conversion table”.

  The alcoholic beverage base of the present invention is preferable because the effect of the invention is exhibited when the range of alcohol contained is 10 to 40 v / v%, and when the range is 15 to 30 v / v%, the effect of the present invention is strong. Since it is felt, it is more preferable.

(High intensity sweetener)
The alcoholic beverage base of the present invention includes a high intensity sweetener.
As used herein, the term “high-intensity sweetener” refers to natural and synthetic sweeteners that have a strong sweetness compared to sucrose (eg, several times to several hundred times the sweetness of sucrose). Means. Examples of such high-intensity sweeteners include peptide-based sweeteners such as aspartame and aritem; glycoside sweeteners such as stevia sweeteners (enzyme-treated stevia in which stevia extract and stevia are enzymatically treated to add glucose) And rebaudioside A having the highest sweetness among the sweet components of stevia), licorice extract and the like; sucrose derivatives such as sucralose and the like; synthetic sweeteners such as acesulfame K and saccharin and the like. In the present invention, one or more selected from acesulfame K, sucralose, aspartame, neotame, glycyrrhizin and stevia are preferred.

  The kind and concentration of the high-intensity sweetener contained in the alcoholic beverage base of the present invention may be determined as appropriate according to the quality of sweetness and sweetness required for the alcoholic beverage, and may be used alone or in combination. May be used in combination. For example, when the high-intensity sweetener is acesulfame K, the blending amount thereof is preferably 0.001 to 0.034 w / v% in the alcoholic beverage base of the present invention, 0.01 to It is more preferable that it is 0.03 w / v%, and it is still more preferable that it is 0.01-0.025 w / v%. When the high-intensity sweetener is sucralose, the blending amount thereof is preferably 0.0001 to 0.08 w / v% in the alcoholic beverage base of the present invention, and 0.0005 to 0.05 w. / V% is more preferable, and 0.001 to 0.02 w / v% is even more preferable. These concentrations can be measured by a known method such as an HPLC method.

  The sweetness degree is an index of sweetness of the sweetener, and can be obtained by comparison based on the sweetness of sucrose. For example, there is a method that compares a sucrose solution with a certain mass concentration with another sweetener solution and obtains it from the concentration that feels the same sweetness, or a method that obtains it by comparing the concentration at a threshold that can perceive the sweetness of the solution. .

  Specifically, the sweetness level of the sweetener is defined with the sweetness level of sucrose as 100. The sweetness of various sweeteners is, for example, 75, 60000, 20000, 60, 75, 97 for maltitol, sucralose, acesulfame K, sorbitol, erythritol, and xylitol, respectively.

(Citrus juice)
The alcoholic beverage base of the present invention contains citrus juice.
Examples of the citrus juice include lemon juice, grapefruit juice, orange juice, lime juice and mandarin orange juice, and Japanese citrus juice such as yuzu juice, kabosu juice and iyokan juice. These citrus juices may be used alone or in combination of two or more.

In addition, the alcoholic beverage base of the present invention may be blended with other types of fruit juice in addition to the citrus fruit juice as long as it does not exceed the design quality of the present invention.
Examples of fruit juices that can be blended include apple juice, grape juice, peach juice, tropical fruit juice (pineapple, guava, banana, mango, acerola, papaya, passion fruit, lychee, etc.) and other fruit juices (ume juice, pear juice, etc.) Apricot juice, plum juice, berry juice, kiwi fruit juice, cherry juice and chestnut juice), watermelon juice, tomato juice, carrot juice, strawberry juice and melon juice.

  As a fruit juice, any form of the straight fruit juice which uses the fruit juice obtained by squeezing a fruit as it is, or the concentrated concentrated fruit juice may be sufficient. Also, turbid fruit juice can be used, whole fruit juice containing fruit hulls, except for seeds and other particularly solid solids, fruit puree with fruit lining, or dried fruit pulp Fruit juice obtained by crushing or extracting can also be used.

  The content of citrus fruit juice in the alcoholic beverage base of the present invention is preferably 0.1 to 30 w / v%, more preferably 1 to 20 w / v%, more preferably 2 to 10 w in terms of the percentage of fruit juice. Even more preferred is / v%. At this time, since saccharides (monosaccharide and disaccharide) are also contained in fruit juice, it is preferable that the saccharide | sugar derived from fruit juice with respect to 100g of alcoholic beverage bases does not exceed 1.5g.

  In the present invention, in calculating the “fruit juice ratio” in the alcoholic beverage base, the fruit juice content (g) blended in the 100 mL alcoholic beverage base is used so as not to be affected by the alcohol concentration in the alcoholic beverage base. It is calculated by the following conversion formula. Further, when calculating the concentration ratio, it shall be in accordance with JAS standards, and the refractometer readings for sugars such as saccharides and honey added to fruit juice shall be excluded.

Fruit juice rate (w / v%) = <fruit juice content (g)> × <concentration ratio> / 100 mL × 100
The calculation method of the fruit juice rate in the alcoholic beverage base will be described more specifically with an example below.

  First, the concentration ratio of the fruit juice contained in the alcoholic beverage base is determined. The term “concentration ratio” as used herein refers to the relative concentration ratio of fruit juice when the fruit juice obtained by squeezing the fruit (hereinafter referred to as “straight fruit juice”) is taken as 100%. The refractometer reading or acidity value for sugar in straight fruit juice is determined according to the JAS standard (Japanese Agricultural Standard for fruit drinks) (standard for refractometer reading for sugar (Bx ) Is shown in Table 1, and acidity standards (%) are shown in Table 2. Therefore, when the refractometer reading or acidity for sugar of the sample fruit juice is measured and divided by the reference value of the refractometer reading or acidity for sugar inherent to the fruit, the concentration rate of fruit juice can be determined.

For example, according to the JAS standard, the reference Bx for orange is 11 degrees, so orange juice with a Bx of 55 degrees becomes orange juice with a concentration of 5 times.
When 2 g of such 5-fold concentrated orange fruit juice is blended in 100 mL of alcoholic beverage base, the fruit juice ratio in this alcoholic beverage base is 2 g × 5-fold concentrated / 100 mL alcoholic beverage base × 100 = 10 w / v%.

  Similarly, for example, in the case of lemon juice having an acidity of 31.5%, it is understood that the lemon juice is 7 times concentrated from the reference acidity of 4.5% of lemon in Table 2. When 1 g of such 7-fold concentrated lemon fruit juice is blended in 100 mL of alcoholic beverage base, the fruit juice ratio in this alcoholic beverage base is 1 g × 7-fold concentrated / 100 mL alcoholic beverage base × 100 = 7 w / v%.

(Maltitol)
The alcoholic beverage base of the present invention includes maltitol.
Maltitol is a sugar alcohol produced by reducing maltose, in which glucose and sorbitol are linked by α-1,4 glucoside one molecule at a time.

  Since the present invention can exhibit a desired effect by including 0.027 to 2.16 w / v% maltitol in the alcoholic beverage base, 0.113 to 2.16 w / v% is preferable. In this case, since the effect is more strongly exhibited, it is more preferable.

  Maltitol reduces the bitterness caused by high-intensity sweeteners and alcohol without compromising the original design quality of the alcoholic beverage base, resulting in a lack of thickness and body feeling due to the low amount of sugar and fruit juice ingredients. Can be supplemented. Furthermore, it is possible to effectively prevent an increase in bitterness and a reduction in thickness and body feeling due to quality deterioration after production, and to maintain the quality.

  At this time, as in the examples described later, maltitol can exert a bitter taste reducing effect and a thickness / body feeling imparting effect more strongly than other sweeteners adjusted to have an equivalent sweetness level.

Moreover, even when stored in an environment that deteriorates in the market after production, bitterness can be reduced, thickness and body feeling can be imparted, and quality immediately after production can be maintained to a certain extent.
The content of maltitol can be obtained by requesting the Japan Food Analysis Center. It can also be analyzed by conventional methods such as HPLC. Specific HPLC conditions include the aforementioned saccharide measurement conditions.

(Other raw materials)
In the concentrated syrup that is based on the alcoholic beverage of the present invention, as long as the effects of the present invention are not hindered, as other components, for example, fruit juice, sugar, acids, flavors, vitamins, pigments, antioxidants, acidulants, Emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like can be blended.

(Packed beverage base)
The alcoholic beverage base 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. Since the alcoholic beverage base of the present invention has a certain level of quality maintaining effect against oxygen and heat deterioration, it may be filled in a container having high oxygen permeability such as a PET bottle or a paper pack.

(Taste improvement method)
The effect of improving the taste at the time of drinking in the present invention includes a high-sweetness sweetener and a citrus fruit juice that, when diluted, becomes a sugar-free alcoholic beverage, and satisfies the above conditions (A) and (B) In (C), it is achieved by a method in which maltitol is contained in the alcoholic beverage base so that the content of maltitol is 0.027 to 2.16 w / v%. Here, in this method, it is only necessary to contain maltitol so that the final alcoholic beverage base satisfies (C) as well as the above conditions (A) and (B). It is not always necessary to satisfy A), (B), and (C).

  Specifically, for example, when newly preparing an alcoholic beverage base, maltitol may be added to other raw materials, or other raw materials may be added to maltitol. Alternatively, an already prepared alcoholic beverage base and maltitol may be mixed.

(Alcoholic beverage)
In one aspect, the present invention is an alcoholic beverage. The beverage can be produced by diluting the alcoholic beverage base of the present invention. In the beverage, (A) the total content of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 w / w%. And the content of (B) maltitol is 0.009 to 0.72 w / v%. The diluent is, for example, water or soda water. The beverage may be manufactured from a containerized alcoholic beverage base.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these.

(Experiment 1) Bitterness of high-intensity sweetener in the presence of alcohol According to the recipe shown in Table 3, a beverage containing high-intensity sweetener (acesulfame K, sucralose) and lemon flavor was prepared.

  Next, after adding neutral spirits (alcohol content: 59 v / v%) to this beverage, ion exchange water was added to make a total volume of 1000 mL, and samples 2 to 8 of alcoholic beverages containing lemon flavor were prepared. The final alcohol content of samples 2-8 was 3, 8, 10, 15, 20, 30, 40 v / v%, respectively. A sample that was watered without adding neutral spirits (containing no alcohol) was designated as Sample 1. About the bitter taste of these samples 1-8, sensory evaluation was implemented as follows by three specialized panelists.

The bitterness felt when the sample was drunk was evaluated as a 4-point perfect score according to the following criteria, with Sample 1 containing no alcohol as a control.
4 points: Strong bitterness is felt. 3 points: I feel a bitter taste. 2 points: I feel a little bitter. 1 point: I do not feel much bitterness.

  Table 4 shows the average score of each paneler.

  It was found that when the bitterness of sample 1 containing no alcohol was taken as 1 point, a bitter taste clearly stronger than that of sample 1 would be felt even if the alcohol content was a relatively low alcohol content of 3 v / v%. . In addition, as the alcohol content increases, the bitterness is strongly felt, and it is found that even if the alcohol content is 8 to 10 v / v%, which is usually said to be in the category of a low alcoholic beverage, a strong bitter taste is felt. It was.

  Therefore, when alcohol is added to a beverage containing a high-intensity sweetener, a stronger bitterness is felt than expected, suggesting the possibility that conventional techniques for beverages that do not contain alcohol cannot be used.

(Experiment 2) Taste improvement effect of various sweeteners in samples immediately after production In accordance with the recipes shown in Tables 5 and 6, alcoholic beverage base containing high-intensity sweeteners (acesulfame K, sucralose) and lemon / grapefruit juice A stock solution of was prepared.

  Next, after adding various sweeteners to this stock solution so that the sweetness of the sweeteners is about the same, ion-exchanged water is added to make a total volume of 1000 mL, and an alcoholic beverage base containing lemon / grapefruit juice is prepared. did.

  Tables 7 and 8 show the types and blending amounts of the added sweeteners and the sample names of the obtained alcoholic beverage bases. Here, as in Example 1 and Comparative Examples 1-1, 1-2, and 1-3, the amount of sweetener in the sample described in the vertical column is the same as the sweetness degree of each added sweetener. It is calculated to be about.

  The sweetness of each sweetener at this time is regarded as 75, 60000, 20000, 60, 75, 97 for maltitol, sucralose, acesulfame K, sorbitol, erythritol, and xylitol, respectively, with the sweetness of sucrose being 100. The amount of sweetener blended in each sample was calculated. For example, the sucrose content in Table 7 and Comparative Example 1-1 is 0.101 w / v%, but when the maltitol content with the same sweetness is calculated, 0.101 ÷ 75 (of maltitol Sweetness) × 100 (sweetness of sucrose) = 0.135 w / v% (Example 1). Similarly, when the sucralose content is calculated, 0.101 ÷ 60000 (sweetness of sucralose) × 100 (sweetness of sucrose) = 0.00017 w / v% (Comparative Example 1-2).

  The same applies to Example 2 and Comparative Examples 2-1, 2-2, 2-3, 2-4, 2-5, 2-6 and below. In addition, the alcohol content of the prepared alcoholic beverage base is 24 v / v%, and the total content of monosaccharides and disaccharides excluding the added sweetener is 0.1 g / 100 g for lemon and 0.45 g / 100 g for grapefruit. Met.

Sensory evaluation was performed about what diluted these alcoholic beverage bases 3 times with soda.
Each sample was evaluated as follows by 7 expert panelists. Regarding the taste of alcoholic beverages felt when drinking Examples and Comparative Examples, three viewpoints of bitterness / thickness / body feeling / ease of drinking, in contrast to those not added with sweeteners listed in Tables 7 and 8 According to the following criteria, the evaluation was made on a 4-point scale.

(bitterness)
1 point: I feel bitter / 2 points: I feel a little bitterness / 3 points: I don't feel much bitterness / 4 points: I don't feel bitterness (thickness / body feeling)
1 point: Thickness is not felt / 2 points: Thickness is not felt / 3 points: Slight thickness is felt / 4 points: Thickness is felt (ease of drinking)
1 point: difficult to drink / 2 points: slightly difficult to drink / 3 points: slightly easy to drink / 4 points: easy to drink Tables 9 and 10 show the average score of each paneler. Three or more points were accepted.

  From the results of (Table 9), alcoholic beverage base samples (Examples 1 to 5) containing lemon juice blended with maltitol are sucrose (Comparative Examples 1-1 to 5-5) each having the same degree of sweetness. 1) Rather than sucralose (Comparative Examples 1-2 to 5-2) and acesulfame K (Comparative Examples 1-3 to 5-3), evaluation is always made in terms of bitterness, thickness / body feeling, and ease of drinking. Was high. In particular, the evaluation in the range of all compounding amounts was high for the sample to which sucrose was added.

  Moreover, even when compared with samples (Comparative Examples 2-4, 2-5, 2-6) to which sweeteners such as sorbitol, erythritol, and xylitol were added, the evaluation was high in all three viewpoints. Furthermore, the samples of sucralose, acesulfame K, sorbitol, erythritol, and xylitol were all less than 3 points.

Similar results were obtained in (Table 10).
From the above, in the alcoholic beverage base containing high-intensity sweetener and citrus fruit juice, the alcoholic beverage base containing 0.135 to 2.16 w / v% maltitol increases thickness and body feeling while reducing bitterness It was clarified that the alcoholic beverage is easy to drink. This numerical range corresponds to 0.045 to 0.72 w / v% in an alcoholic beverage produced by dilution.
In addition, the effect of maltitol was strong among sweeteners having the same degree of sweetness, and was found to be more effective than sucrose.

(Experiment 3) Taste improvement effect of maltitol in samples after forced deterioration test Next, the taste improvement effect by maltitol of various concentrations was examined on the assumption that the alcoholic beverage base deteriorated in the market after manufacture. (Table 6) of (Experiment 2), the alcoholic beverage base stock solution containing the high-intensity sweetener and the grapefruit juice is added with maltitol and further added to a total volume of 1000 mL to obtain the alcoholic beverage base containing the grapefruit juice. (Examples 11 to 14). The final maltitol concentrations in the alcoholic beverage bases of Examples 11-14 were 0.027 w / v%, 0.113 w / v%, 0.27 w / v%, and 2.16 w / v%, respectively. Met. The product to which no maltitol was added was designated as Comparative Example 11. In addition, the alcohol content of the prepared alcoholic beverage base was 24 v / v%, and the total content of monosaccharides and disaccharides excluding maltitol was 0.45 g / 100 g. 100 ml of each of these alcoholic beverage bases was sealed in a 250 ml PET bottle. Two samples were prepared for each concentration, one at 5 ° C. and the other at 50 ° C. for 3 days. What is stored at 5 ° C. corresponds to an alcoholic beverage base almost immediately after production, and what is stored at 50 ° C. corresponds to one that has deteriorated in the market.

After returning the temperature of these samples to room temperature, sensory evaluation was performed on those alcohol beverage bases diluted three-fold with soda.
The evaluation method of each sample followed the same evaluation viewpoints and evaluation criteria as in (Experiment 2), with the sample stored at 5 ° C. for 3 days of Comparative Example 11 as a control. Table 11 shows the average score of each sample evaluated by 7 expert panelists.

  Here, the average score of the three points of evaluation of bitterness, thickness / body feeling, and ease of drinking was taken as the overall average score, and the quality of storage at 5 ° C. for 3 days and storage at 50 ° C. for 3 days was compared.

  From the above results, not only when the maltitol blending amount in the alcoholic beverage base is within the range of 0.135 to 2.16 w / v% as in Experiment 2, it is 0.027 to 2.16 w / v%. Sometimes, it was confirmed that the deterioration of the quality as a whole was suppressed. In particular, when it is 0.113 to 2.16 w / v%, not only the deterioration of the quality as a whole is suppressed, but the overall average of the evaluation points exceeds 3, which is inferior to the quality before deterioration. From this, it became clear that the concentration range was particularly good. Therefore, in the present invention, the maltitol content in the alcoholic beverage produced by dilution is 0.009 to 0.72 w / v%, preferably 0.0377 to 0.72 w / v%. It is important to include maltitol in the alcoholic beverage base.

Claims (11)

A diluted alcoholic beverage base comprising a high intensity sweetener, citrus juice and maltitol,
(A) The total content of monosaccharides and disaccharides excluding sugar alcohol is less than 1.5 w / w%;
(B) Alcohol content is 10-40 v / v%; and (C) Maltitol content is 0.027-2.16 w / v%;
The alcoholic beverage base. The alcoholic beverage base according to claim 1, wherein the high intensity sweetener is acesulfame K and / or sucralose. The alcoholic beverage base of Claim 1 whose total content of citrus fruit juice is 0.1-30 w / v% in conversion of fruit juice rate. The alcoholic beverage base according to claim 1, wherein the citrus juice is lemon juice and / or grapefruit juice. 2. The alcoholic beverage base of claim 1 which is a packaged beverage base. An alcoholic beverage obtained by mixing a diluent with the alcoholic beverage base according to any one of claims 1 to 5. (A) The total content of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 w / w%;
(B) The content of maltitol is 0.009 to 0.72 w / v%;
The alcoholic beverage according to claim 6, wherein The alcoholic beverage according to claim 6, wherein the diluent is water or soda water. It contains a high-intensity sweetener and citrus fruit juice, (A) the total content of monosaccharides and disaccharides excluding sugar alcohol is less than 1.5 w / w%, and (B) the alcohol content is 10 to 40 v / v In the alcoholic beverage base that is diluted with a diluent and drinks maltitol so that the maltitol content is 0.027 to 2.16 w / v%, A method to improve the taste when drinking. 1) Alcohol, high intensity sweetener, citrus fruit juice and maltitol
(A) The total content of monosaccharides and disaccharides excluding sugar alcohols is less than 1.5 w / w%;
(B) Alcohol content is 10-40 v / v%; and (C) Maltitol content is 0.027-2.16 w / v%;
Mixing to obtain an alcoholic beverage base;
2) filling the container with the alcoholic beverage base; and 3) diluting the alcoholic beverage base filled in the container with a diluent;
A method for producing an alcoholic beverage, comprising: The method for producing an alcoholic beverage according to claim 10, wherein the diluent is water or soda water.