JP2015136352A - Low carbohydrate carbonic acid alcoholic drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a carbohydrate-zero carbonic acid alcoholic drink good in a balance between sweetness and sourness, excellent in deliciousness and further excellent in freshness.SOLUTION: Provided is a carbonic acid alcoholic drink comprising a sweetness substance, sourness substance and a fruit flavor, and not comprising components derived from fruits, in which, the degree of sweetness with sugar as 1.00 is 1/100 ml or lower, acidity expressed in terms of citric acid is 0.1 g/100 ml or lower, and also, saccharide is below 0.5 g/100 ml.

Description

  The present invention relates to a low-sugar carbonated alcoholic beverage, and more particularly, to a low-sugar carbonated alcoholic beverage that does not contain fruit juice and fruit-derived component-containing raw material sake.

  The fruit juice-containing carbonated alcoholic beverage improves the taste of the alcoholic beverage by adding fruit juice and carbonic acid to the alcoholic beverage, thereby imparting sweetness, acidity and aroma, and carbonic acid stimulation of the fruit juice. As the fruit juice-containing carbonated alcoholic beverage, for example, many products containing citrus fruit juices such as grapefruit, lemon, lime and orange and products containing fruit juices such as plum, apple, persimmon and persimmon are commercially available. . For example, Koi Hi is originally a carbonated alcoholic beverage that is made easy to drink by diluting the instep shochu with lemon and carbonated water. Many carbonated alcoholic beverages obtained by dividing various fruit juices with carbonated water and alcohol have been commercialized.

  The fruit juice-containing carbonated alcoholic beverage can enjoy fruit-derived sweetness and sourness, bulge of taste, and the like. Fruit juice has the effect of reducing the bitter taste of carbonic acid by imparting thickness and body feeling to the taste with components such as sugar, citric acid and amino acids, and is beneficial for improving the taste.

  On the other hand, the fruit juice-containing carbonated alcoholic beverage remains so that the sweetness is lost, and the flavor may become sticky. Moreover, when the fruit juice of a citrus fruit mix | blends with a carbonated alcoholic beverage, it deteriorates by oxygen, a heat | fever, etc., and bitterness and astringency become conspicuous.

  In recent years, consumers' preference for beverages has been directed to a refreshing and refreshing feeling after drinking, and beverages with excellent crispness (clean feeling) that do not lead to sweetness are gaining popularity. For example, Patent Document 1 describes a flavor improving composition that can be used as a fruit juice-containing alcoholic beverage that has a fruit juice feeling but does not have a sticky taste, and a fruit juice-containing alcoholic beverage that includes the same. However, the means for masking the flavor of fruit juice by adding an additive is not sufficient to improve the refreshing feeling.

  Moreover, in recent years, consumers' health orientation has increased, and fruit juice-containing carbonated alcoholic beverages with reduced calories as much as possible have been demanded. For example, Patent Literature 2 describes a sugar-free alcoholic beverage containing a high-intensity sweetener and citrus juice. The saccharide here refers to a monosaccharide or disaccharide that is not a sugar alcohol.

  In this alcoholic beverage, a high-intensity sweetener with low calories is used instead of sugars to reduce calories. Some high-intensity sweeteners have a different taste from saccharides and have a bitter aftertaste and make them taste sweet. A certain amount of maltitol has been used to control the unpleasant aftertaste of high intensity sweeteners.

  Patent Document 3 describes an alcoholic beverage using a high-intensity sweetener for the purpose of reducing calories. Some high-intensity sweeteners have poor stability in an environment of pH 3.0 or lower. Therefore, in Patent Document 3, in order to maintain the taste of a high-intensity sweetener by maintaining an alcoholic beverage at pH 3.0 or higher, and to prevent deficiency of acidity even in an environment of pH 3.0 or higher, citric acid and Malic acid is used in combination.

  However, in Patent Documents 2 and 3, a low calorie sweetener is used as a sweet substance of an alcoholic beverage, but the sugar is not reduced, and the degree of reducing the calorie is still insufficient. Sugar refers to carbohydrates that are not dietary fiber.

  In order to sufficiently achieve a reduction in calories of carbonated alcoholic beverages, it is necessary to reduce carbohydrates as much as possible. An example of a beverage with as little sugar as possible is a zero-sugar beverage. According to the provisions of nutrition labeling standards based on the Japanese Health Promotion Law, the label “Zero Sugar” is displayed for the amount of sugar contained in a beverage of less than 0.5 g per 100 ml of beverage. be able to.

  However, when the saccharide content is simply reduced from the fruit juice-containing carbonated alcoholic beverage, the balance of sweetness, sourness and aroma is lost, and the thickness, body feeling and taste are insufficient, and bitterness tends to be conspicuous. On the other hand, when fruit juice is not used in the carbonated alcoholic beverage, the taste is reduced.

JP 2013-126393 A JP 2011-135837 A JP 2011-223916 A

  The present invention solves the above-described conventional problems, and its object is to provide a sugar-free carbonated alcoholic beverage that has a good balance between sweetness and sourness, is delicious, and is refreshing. There is.

  The present invention is a carbonated alcoholic beverage containing a sweet substance, a sour substance and a fruit flavor, and not containing fruit juice and fruit-derived component-containing raw material liquor, and has a sweetness of 1/100 ml or less with sugar of 1.00. Provided is a carbonated alcoholic beverage having an acid-converted acidity of 0.1 g / 100 ml or less and a saccharide of less than 0.5 g / 100 ml.

  In one certain form, the said sweetness degree of a carbonated alcoholic beverage is 0.05-1 / 100 ml.

  In one certain form, the said acidity of a carbonated alcoholic beverage is 0.04-0.08g / 100ml.

  In one embodiment, the sweetening substance is one or more substances selected from acesulfame potassium, sucralose and fructose glucose liquid sugar.

  In one certain form, a sour substance is a citric acid.

  In one certain form, a fruit flavor is at least 1 type selected from the group which consists of a lemon flavor, a plum flavor, a grapefruit flavor, and a sea quasar flavor.

  In one certain form, a carbonated alcoholic beverage contains a caramel further.

  In one certain form, a carbon dioxide gas volume is 3.0-3.6.

  According to the present invention, there is provided a sugar-free carbonated alcoholic beverage having a good balance between sweetness and sourness, excellent taste, and refreshing feeling.

It is the graph which showed the result of having performed sensory evaluation about the deliciousness of the carbonated alcoholic beverage of this invention.

  The carbonated alcoholic beverage referred to in the present invention refers to an alcoholic beverage containing carbon dioxide gas. Carbon dioxide gas is preferably used in an amount in a range where the gas volume is 1.5 to 3.6. When the gas volume of the carbon dioxide gas is less than 1.5, the refreshing feeling like a carbonated beverage is poor, and when it exceeds 3.6, the bitterness becomes strong and the taste of the beverage is lowered. The carbon dioxide volume is preferably 3.0 to 3.6.

  An alcoholic drink means the drink containing alcohol. The alcohol content is 1-12 v / v%, preferably 1-10 v / v%, most preferably 1-9 v / v%. The alcohol used in the alcoholic beverage of the present invention is not particularly limited as long as it is other than the fruit component-containing raw material liquor. When the fruit component-containing raw material liquor is used, the refreshing feeling of the obtained beverage tends to be lowered.

  Specific examples of alcohol include raw material alcohol, spirits (vodka, gin, rum, etc.), liqueurs, whiskey, shochu (class A, class B, class B blend), brewed sake such as sake and beer. It is done. These may be used alone or in combination.

  A sweet substance refers to a substance that can impart sweetness to a beverage. For example, high-intensity sweeteners, sugars and sugar alcohols correspond to sweet substances. The high-intensity sweeteners referred to here are classified as “sweeteners” as “designated additives” designated by the Minister of Health, Labor and Welfare and “existing additives” that have been determined as natural additives that have been used for many years. It refers to the substance that has been used. Substances contained in “designated additives” and “existing additives” are listed on the Japan Food Additives Association website.

  Specific examples of sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanka extract, rhamnose and ribose Is mentioned.

  Specific examples of the saccharide include fructose-glucose liquid sugar, sugar, maltose and lactose.

  Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol, and maltitol.

  As the sweet substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the sweet substance is acesulfame potassium, sucralose, fructose glucose liquid sugar and the like.

  The sour substance refers to a substance that can give a sour taste to a beverage. In general, sour substances are acidulants and acids or salts thereof that are harmless to the human body. The term “acidulant” as used herein refers to a substance classified as “acidulant” in the above “designated additive” and “existing additive”.

  Specific examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphorus Examples include acids. These can be used in the form of a salt such as potassium salt or sodium salt, or in the form of a buffer.

  As the sour substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the sour substance is citric acid or the like.

  Fruit flavor is a fragrance that reproduces the scent of edible fruits. The fruit flavor is included to enhance the refreshing and refreshing feeling of the beverage and make it easy to drink. The type of fruit flavor is not particularly limited as long as it has a refreshing and clean scent. For example, flavors such as apples, oranges, lemons, limes, grapefruits, seaquars, citrus, grapes, and cherries can be mentioned.

  As the fruit flavor, one kind of flavor may be used, or a plurality of kinds of flavors may be used. Preferably, the fruit flavors are lemon flavor, plum flavor, quasar flavor and grapefruit flavor.

  The carbonated alcoholic beverage of the present invention contains neither fruit juice nor fruit-derived component-containing raw material sake. For this reason, the sweetness does not follow and the flavor does not feel sticky, and the bitterness and astringency due to the deterioration of the fruit-derived components are prevented. As a result, the refreshing feeling after drinking and the refreshing feeling are enhanced.

  In addition, when the fruit flavor is a substance produced from fruits, it may be contained in the carbonated alcoholic beverage of the present invention. If it is a fragrance | flavor, problems, such as a sweetness pulling after drinking and stickiness, will not arise.

  The carbonated alcoholic beverage of the present invention has a sweetness of 1/100 ml or less with 1.00 sugar. The sweetness level when sugar is 1.00 (hereinafter, sometimes simply referred to as “sweetness level”) is an evaluation of the intensity of sweetness by sensory test when the sweetness of sugar is 1.00. It is. The sweetness with sugar as 1.00 is calculated from the sweetness of the sweetener and the amount of sweetener used. The sweetness of the sweetener is 200 for acesulfame potassium and 600 for sucralose. This value is based on the values listed in “Sweetizers Overview” (issued in May 1990) published by the Refined Sugar Industry Association and “All of Highly Sweet Sweeteners Sucralose” (issued in May 2003) To do. The sweetness of the carbonated alcoholic beverage of the present invention is preferably 0.05 / 100 ml to 1/100 ml, more preferably 0.1 / 100 ml to 0.5 / 100 ml.

  The carbonated alcoholic beverage of the present invention has an acidity in terms of citric acid of 0.1 g / 100 ml or less. The acidity in terms of citric acid is calculated based on the acidity measurement method determined by the National Tax Agency's prescribed analysis method. The acidity in terms of citric acid is preferably 0.04 g / 100 ml to 0.08 g / 100 ml.

  By adjusting the sweetness of sugar to 1.00 and the acidity in terms of citric acid to the above ranges, the balance between sweetness and sourness is improved, and the taste of the carbonated alcoholic beverage is improved.

  The carbonated alcoholic beverage of the present invention has a saccharide content of less than 0.5 g / 100 ml. By reducing carbohydrates, adverse health effects caused by carbohydrate intake such as obesity and diabetes are less likely to occur. In addition, since the sugar is zero, it is possible to realize a refreshing feeling of the carbonated alcoholic beverage and a good cutting ability.

  In the carbonated alcoholic beverage of the present invention, if necessary, pigments, fragrances, vitamins, amino acids, water-soluble dietary fiber, stabilizers, emulsifiers, etc., raw materials and food additives usually used in the field of carbonated alcoholic beverages You may use thing. Specific examples of the dye include caramel.

  The manufacturing method of the carbonated alcoholic beverage of this invention includes the process normally performed when manufacturing a carbonated alcoholic beverage as an example demonstrates below. A predetermined amount of potable water, sweet substance, sour substance, fruit flavor, food additive and alcohol are mixed uniformly. Subsequently, the obtained liquid mixture is cooled and carbonation is performed. Then, the target carbonated alcoholic beverage can be manufactured by filling and sealing the container. You may filter using a membrane filtration filter after carbonation. Moreover, after creating an intermediate solution in a rich state, carbonated water may be added to prepare a carbonated alcoholic beverage.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

Example As acesulfame potassium (sweetness 200) and sucralose (sweetness 600) were prepared as sweet substances. Citric acid and trisodium citrate were prepared as sour substances. Lemon flavor was prepared as a fruit flavor. The alcohol for raw materials was prepared as alcohol.

  Carbonated alcoholic beverages whose sweetness and acidity are adjusted as shown in Table 1 by blending appropriate amounts of the above-mentioned sweet substances, sour substances, lemon flavor, raw material alcohol, caramel color, and drinking water, followed by carbonation. A to L were obtained. Some of the carbonated alcoholic beverages A to L correspond to the types of sweet substances used. In the carbonated alcoholic beverage, the alcohol concentration is 8 v / v%, and the gas volume of the carbon dioxide gas is 3.3.

[Table 1]

The sugar (g / 100 ml) of the carbonated alcoholic beverage produced is shown in Table 2.

[Table 2]

  The resulting carbonated alcoholic beverage was subjected to a sensory test. The sensory test of the carbonated alcoholic beverage was performed as follows.

  Three panelists specializing in carbonated alcoholic beverages sampled each beverage, and evaluated the taste based on the balance of sweetness, sourness and fragrance, with 5 being high and 1 being low. The average value of three people was adopted as an evaluation point. The results are shown in Table 3 and FIG.

[Table 3]

  The refreshing aftertaste was excellent for all beverages.

Claims (8)

  A carbonated alcoholic beverage that contains sweet substances, sour substances and fruit flavors, and does not contain fruit juice or fruit-derived component-containing raw material liquor, and has a sweetness of 1/100 ml or less with sugar of 1.00, acidity in terms of citric acid Is a carbonated alcoholic beverage, wherein the saccharide is less than 0.1 g / 100 ml and the saccharide is less than 0.5 g / 100 ml.   The carbonated alcoholic beverage according to claim 1, wherein the sweetness of the carbonated alcoholic beverage is 0.05 to 1/100 ml.   The carbonated alcoholic beverage according to claim 1 or 2, wherein the acidity of the carbonated alcoholic beverage is 0.04 to 0.08 g / 100 ml.   The carbonated alcoholic beverage according to any one of claims 1 to 3, wherein the sweet substance is one or more substances selected from acesulfame potassium, sucralose, and fructose glucose liquid sugar.   The carbonated alcoholic beverage according to any one of claims 1 to 4, wherein the sour substance is citric acid.   The carbonated alcoholic beverage according to any one of claims 1 to 5, wherein the fruit flavor is at least one selected from the group consisting of lemon flavor, plum flavor, quasar flavor, and grapefruit flavor.   Furthermore, the carbonated alcoholic beverage as described in any one of Claims 1-6 containing a caramel.   Carbonated alcoholic beverages as described in any one of Claims 1-7 whose carbon dioxide gas volume is 3.0-3.6.

Images