JP2016111971A - Low alcoholic drink having full-bodied feeling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low alcoholic drink having natural flavor that has richness, thickness, and taste by imparting full-bodied feeling while retaining natural flavor of the low alcoholic drink to the utmost and maintaining an inherent natural flavor in the low alcoholic drink, when resolving the shortage of full-bodied feeling that is a problem of the low alcoholic drink and enhancing full-bodied feeling in a low alcoholic drink whose concentration of alcohol is 1 to 10 v/v%.SOLUTION: There is provided a low alcoholic drink to which full-bodied feeling is imparted by blending palmae fruit or palmae fruit juice or extract thereof into the drink in the range of 0.0001 to 1 w/v% based on the total amount of the drink, in the low alcoholic drink whose concentration of alcohol is 1 to 10 v/v%. In the low alcoholic drink according to the invention to which full-bodied feeling is imparted, full-bodied feeling (richness, thickness, and taste) is enhanced and ethanol feeling peculiar to alcoholic drink is reduced and an inherent flavor in the drink is not suppressed, therefore a low alcoholic drink to which full-bodied feeling is enhanced can be provided.SELECTED DRAWING: None

Description

  The present invention provides a low-alcohol beverage having an alcohol concentration of 1 to 10 v / v%, which gives a body feeling by containing a fruit or fruit juice of a palm family or an extract thereof in the beverage, and an alcoholic beverage The present invention relates to providing a low-alcohol beverage having a natural flavor and having a rich taste, richness, and taste by reducing a characteristic ethanol feeling.

  In recent years, due to diversification of tastes, in addition to traditional beer, sake, whiskey, and other spirits such as distilled spirits, various alcoholic beverages with relatively low alcohol content have been distributed and sold. . In particular, low alcohol beverages with an alcohol concentration of 1 to 10 v / v% have shown rapid growth, especially among younger people. Recently, "Ready to Drink" (low-alcohol drinks that can be opened and opened) has led to the market of alcoholic beverage products such as cans Chu-Hi, cocktails and high-ball cans. In the production of the alcoholic beverage, various fruit juices and fragrances are added to diversify the taste (JP 2007-159471 A, JP 2007-31950 A).

  In low-alcohol beverages, the extract content decreases with a decrease in the alcohol content, and there is a tendency to become a beverage lacking in a body feeling although it has a refreshing feeling. This tendency is particularly strong in low-alcohol beverages such as low or no fruit juice. Therefore, in alcoholic beverages, a method of adding various additives in order to impart a body feeling to the beverage is disclosed. For example, Japanese Patent Application Laid-Open No. 10-262642 discloses a method of adding a body feeling to an alcoholic beverage by containing caffeine, naringin, a bamboo worm extract, and β-glucooligosaccharide.

  Japanese Patent Laid-Open No. 2006-101751 discloses a method of adding a defatted cocoa powder to a fermented alcoholic beverage to provide a cocoa-flavored alcoholic beverage with a body feeling. Japanese Patent Laid-Open No. 2006-180804 discloses a yacon. A method of adding fructooligosaccharides and polyphenols in tuberous root juice fermented alcoholic beverages to impart richness and umami is disclosed in JP 2009-112221 A, in which foaming alcoholic beverages are converted to etherified starch and etherified Chinese starch. A method of adding kokuto to impart a rich taste is disclosed.

  In the alcoholic beverages and soft drinks markets, sugars, sweeteners, and acidulants are used to provide many products with a body feeling (kokumi / thickness / taste) while being low or no fruit juice. And a method for that is also disclosed. For example, Japanese Patent Application Laid-Open No. 2005-192473 discloses a method of adding richness and sharpness to a beverage by adding 65 w / w% or more of fructose in a fruit juice-containing alcoholic beverage to the total sugar in the beverage. JP-A-74925 discloses a method of adding sucrose and L-arabinose to impart a rich taste to alcoholic beverages, and JP 2011-223916 discloses high sweetness sweetener acesulfame potassium. In a low-alcohol beverage, a method of adding citric acid and malic acid to give a stable sweet and sour taste is disclosed in JP 2011-97873 A that contains fruit juice, fermented fruit juice, and vinegar. A method of blending and imparting a sense of concentration to a fruit juice drink is disclosed in Japanese Patent Application Laid-Open No. 2012-60930 as a secondary ingredient in alcoholic beverages, such as D-psicose and D-allose. It was added, body feeling (body taste, richness) method of imparting the the sharp is disclosed.

  The method of adding these various additives affects the flavor of low-alcohol beverages due to the taste of the additive itself, while maintaining the original natural flavor, while also providing a low-alcoholic beverage with a body feeling. In terms of provision, there were still challenges. In particular, the use of sugars, sweeteners, and acidulants to provide a feeling of body (kokumi / thickness / taste) while having low or no fruit juice is easy to impart body feeling. However, there is a problem that unnatural sweetness and acidity remain due to the addition of sugars, sweeteners, and acidulants. Therefore, when providing low alcohol, it is desired to provide a method for imparting a body feeling while maintaining the flavor of a low alcohol beverage as much as possible and maintaining the original natural flavor.

  On the other hand, palm (coconut) fruit is known as an ingredient derived from plant fruits used in foods and beverages. Palm is a plant belonging to the monocotyledonous palm family, but for example, liquid endosperm of coconut fruit (coconut) is provided as edible coconut milk, and fermented coconut milk is obtained from・ As a material for food and drink, it is used here. Date palm fruits (dates) are used as a raw material for dried fruits, juices, and distilled spirits. Acai fruits are used as juices and smoothies, salak fruits, and Chiyong Thaduro fruits are used in boiled sugar and soups. A method of using palm fruit as a beverage ingredient is also disclosed. For example, Japanese Patent Laid-Open No. 3-4766 discloses the use of a dried date extract of date palm for health drinks, carbonated drinks, and fruit drinks.

  JP-A-6-14709 discloses a fruit juice lactic acid beverage in which fruit juice (coconut water) contained in coconut fruit and fermented milk are added and mixed. JP-A-2002-300859 discloses date fruit. Using dried fruit water such as (Dates) and aqueous organic solvent extract as an aroma and flavor imparting agent for foods and drinks, Japanese Patent Application Laid-Open No. 2004-242614 includes blending coconut milk into a diet health drink. JP-A-2012-249588 discloses the use of dates as a raw material for mixed distilled liquor, and JP-A-2014-180228 discloses a chocolate-like food mainly composed of dates. Is a blended beverage made by mixing coconut water (coconut water) with fruit juice, Respectively have been disclosed. However, in the use of these palm fruits for food and drink, there is no disclosure of a technique of using the palm fruits for improving the taste of low alcohol beverages such as imparting a body feeling in low alcohol beverages.

JP-A-3-4766. JP-A-6-14709. Japanese Patent Laid-Open No. 10-262642. Japanese Patent Laid-Open No. 2002-300859. JP-A-2004-242614. JP-A-2005-192473. JP, 2006-101751, A. JP 2006-180804 A. Japanese Patent Application Laid-Open No. 2007-74925. JP 2007-159471 A. JP 2007-319050 A. JP2009-112111A. JP 2011-97873 A. JP 2011-223916 A. JP2012-60930A. Unexamined-Japanese-Patent No. 2012-249588. JP, 2014-180228, A. JP-T-2006-506051 gazette.

  An object of the present invention is to solve a shortage of body feeling, which is a problem of a low alcoholic drink, and to solve and enhance the shortage of body feeling in a low alcohol beverage having an alcohol concentration of 1 to 10 v / v%. To provide a low-alcohol beverage with a natural flavor that has a rich taste, richness, and taste by maintaining the original natural flavor and maintaining a natural flavor while maintaining the flavor of a low-alcohol beverage as much as possible. It is in.

  In order to solve the above-mentioned problems, the present inventors have maintained a low-alcohol beverage flavor as much as possible in a low-alcohol beverage having an alcohol concentration of 1 to 10 v / v%, while maintaining the original natural flavor, In a low-alcohol drink, in a low-alcohol drink, by including a palm fruit or fruit juice, or an extract thereof in a specific concentration range with respect to the total amount of the drink, The present inventors have found that the low-alcohol beverage can be imparted with a body feeling (brightness, richness, taste) while basically maintaining the natural flavor of the low-alcohol beverage, and the present invention has been completed.

  That is, the present invention relates to a low-alcohol beverage having an alcohol concentration of 1 to 10 v / v%, wherein a palm fruit or fruit juice or an extract thereof is 0.0001 to 1 w / v with respect to the total amount of the beverage. % By providing a low-alcohol beverage with a body feeling. The provision of the low-alcohol beverage to which the body feeling of the present invention is imparted can be applied to a low-alcoholic beverage such as a low fruit juice or a fruitless beverage, while maintaining the original natural flavor of the beverage. Can be provided.

  The low-alcohol beverage to which the body feeling of the present invention is imparted has an enhanced body feeling (kokumi / thickness / taste), and also has a reduced ethanol feeling peculiar to alcoholic drinks. In a low-alcoholic beverage such as a fruit-free juice, a low-alcoholic beverage having an enhanced body feeling (kokumi / thickness / taste) can be provided without interfering with the original flavor of the beverage.

  In the low-alcohol beverage to which the body feeling of the present invention is imparted, the fruit or fruit juice of the palm family or the extract thereof is contained in the beverage in a range of 0.0001 to 1 w / v% with respect to the total amount of the beverage. However, particularly preferably, it can be contained in the range of 0.01 to 1 w / v% with respect to the total amount of the beverage.

  The low-alcohol beverage of the present invention can be a low-alcohol beverage or a low-alcohol beverage containing no fruit juice of 10.0 w / w% or less relative to the beverage. Moreover, the low alcohol drink of this invention contains the carbon dioxide gas of carbon dioxide pressure 0.1-0.4MPa (gas pressure in 20 degreeC), and the low alcohol drink with pH adjusted to 2.3-4.0, can do.

  The present invention relates to a method for producing a low-alcohol beverage having an alcohol concentration of 1 to 10 v / v%, wherein a palm fruit or fruit juice or an extract thereof is 0.0001 to 1 w relative to the total amount of the beverage. The invention includes an invention of a method for producing a low-alcohol beverage to which a body feeling is imparted by adjusting the pH of the beverage to 2.3 to 4.0. Moreover, in invention of the manufacturing method of this low alcohol drink, the body feeling which makes a low alcohol drink contain a carbon dioxide gas and adjusts a carbon dioxide pressure to 0.1-0.4 Mpa (gas pressure in 20 degreeC) is. The invention of the manufacturing method of the provided low alcohol drink is included.

  Further, the present invention relates to a low alcoholic beverage having an alcohol concentration of 1 to 10 v / v%, wherein a palm fruit or fruit juice or an extract thereof is 0.0001 to 1 w / w with respect to the total amount of the beverage. The invention includes an invention of a method for imparting a body feeling in a low-alcohol beverage, characterized in that it is contained in a range of v% and the pH of the beverage is adjusted to 2.3 to 4.0.

  That is, the present invention specifically relates to [1] a low alcoholic beverage having an alcohol concentration of 1 to 10 v / v%, wherein a palm fruit or fruit juice or an extract thereof is contained in the beverage with respect to the total amount of the beverage. , A low-alcohol beverage imparted with a body feeling characterized by being contained in a range of 0.0001 to 1 w / v%, and [2] palm fruit or fruit juice, or an extract thereof in the beverage, The low-alcohol beverage imparted with a body feeling according to the above [1], which is contained in the range of 0.01 to 1 w / v% with respect to the total amount of the beverage, and [3] a fruit of the palm family Alternatively, the fruit juice, or an extract thereof, is a date palm fruit (fruit), fruit juice, or an extract thereof. [4] The alcohol concentration is 3 The low-alcohol beverage to which the body feeling according to any one of [1] to [3] above and [5] the low-alcohol beverage are characterized by being 5 v / v%, and the carbon dioxide pressure is 0.1. Carbon dioxide gas of ~ 0.4 MPa (gas pressure at 20 ° C.) is included, and the pH is adjusted to 2.3 to 4.0, according to any one of the above [1] to [4] It consists of a low-alcohol beverage with a body feel.

  In addition, the present invention provides [6] a method for producing a low alcohol beverage having an alcohol concentration of 1 to 10 v / v%, wherein a palm fruit or fruit juice or an extract thereof is contained in the beverage, A method for producing a low-alcohol beverage imparted with a body feeling characterized by containing 0.0001 to 1 w / v% and adjusting the pH of the beverage to 2.3 to 4.0, [7 ] In a low-alcohol beverage having an alcohol concentration of 1 to 10 v / v%, palm fruit or fruit juice or an extract thereof is contained in the beverage in a range of 0.0001 to 1 w / v% based on the total amount of the beverage. And a method for imparting a body feeling in a low-alcohol beverage, characterized in that the pH of the beverage is adjusted to 2.3 to 4.0.

  The present invention eliminates and reinforces the lack of body feeling of the low alcohol beverage, and maintains the flavor of the low alcohol beverage as much as possible in a low alcohol beverage having an alcohol concentration of 1 to 10 v / v%. Provided is a low-alcohol beverage with a natural flavor that has a rich taste, richness, and taste, with a body feeling while retaining a good flavor. The present invention can be applied to a low-alcohol or non-fruit juice low-alcohol beverage, and while giving the body feeling and reducing the ethanol feeling peculiar to alcoholic beverages, the original flavor of the beverage is not hindered. Provide a low-alcohol beverage with enhanced body feeling (kokumi / thickness / taste).

In the production test of a low-alcohol beverage to which a body feeling is imparted by adding a palm fruit or fruit juice or an extract thereof in the examples of the present invention, with respect to citrus chuhai, imparting a body feeling and alcohol (ethanol) It is a graph which shows the result of sensory evaluation about the reduction effect of a feeling. In the production test of a low-alcohol beverage to which a body feeling is imparted by adding a palm fruit or fruit juice or an extract thereof in an embodiment of the present invention, the apple Chuhai is given a body feeling and alcohol (ethanol). It is a graph which shows the result of sensory evaluation about the reduction effect of a feeling.

  The present invention relates to a low-alcohol beverage having an alcohol concentration of 1 to 10 v / v%, wherein palm fruit or fruit juice or an extract thereof is 0.0001 to 1 w / v% based on the total amount of the beverage. It comprises providing a low-alcohol beverage with a body feeling by being contained in the range.

  In the present invention, a low alcoholic beverage having an alcohol concentration of 1 to 10 v / v% includes chuhai, cocktail or highball having an alcohol concentration of 2 to 8 v / v%, preferably 3 to 6 v / v%. Can be mentioned. Also, the low alcohol beverage can be provided as a saccharide-free beverage (less than 0.5 g of saccharide per 100 ml of beverage).

  Examples of the fruit from which the fruit of the palm family used in the production of the low-alcohol beverage with the body feeling of the present invention, the fruit juice or the extract thereof are date palm, coconut palm, acai, salak, chondaduro, palmilla palm, prickly palm , And fruits such as sorghum, preferably date fruits (dates). In order to use the fruit of a palm, it can be used by separating the skin of the fruit and the flesh, or by processing it into a minced shape without separating the skin and the flesh. Moreover, a raw fruit can be dried and processed into a minced shape for use. The fruit can be processed into a minced shape using a meat cutter or a food processor.

  Moreover, the component of palm fruit like the endosperm formed inside the palm fruit like coconut fruit can be squeezed (coconut milk), and can be utilized. Moreover, the fruit of a palm can be utilized as fruit juice extract | collected as a squeezed liquid by using a squeezing machine as it is, or removing a fruit skin as it is. Furthermore, palm fruit can be used as an extract of palm fruit that is raw or concentrated or dried, crushed and extracted with water or an aqueous organic solvent such as ethanol.

  The low alcohol beverage to which the body feeling of the present invention is imparted can be applied to low alcohol beverages such as low fruit juice or non-fruit juice drinks. Examples of the fruit juice in the low-alcohol low-alcoholic beverage include fruit juices prepared from fruits such as citrus fruits, berries, nuclear fruits, grapes, berries, tropical fruits, watermelons, and melons. Examples of the citrus fruits include lemon, grapefruit, yuzu, orange, mandarin, shikwasa, iyokan, bundang, kumquat, bergamot, lime, sudachi, kabosu and the like.

  The method for producing a low-alcohol beverage with a body feeling according to the present invention, except that in the process of producing a low-alcohol beverage, a palm fruit or fruit juice or an extract thereof is added to the beverage within a specific range. Thus, there is no difference from a normal method for producing a low alcohol beverage. Ingredients, additives, production methods, and production conditions that are employed in the production process of ordinary low alcohol beverages can be appropriately employed.

  For example, specific examples of fruit juice and carbonated low alcohol beverages are as follows: First, in a tank, an alcohol-containing aqueous solution is mixed with fruit juice, sugar or sweetener, acidulant, and flavor. Add coconut fruit, fruit juice or its extract to adjust flavor. Subsequently, a carbon dioxide gas can be added to the flavored aqueous solution to produce a carbon dioxide containing beverage. However, this is an 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 is carried out according to a generally used method for producing a low alcohol beverage, except that a palm fruit, fruit juice or an extract thereof is appropriately added in the production process of such a beverage. can do. For example, examples of the alcohol used include distilled spirits selected from spirits (vodka, gin, rum, etc.) and liqueurs, and liqueurs extracted with lemon peel and herb components can also be used as liqueurs. In addition, for example, high-intensity sweeteners such as acesulfame potassium and sucralose, citrus peel extracts (lemon peel extract, lime peel extract), and the like can also be used as sweeteners.

  If the example of the manufacturing conditions in fruit juice and the carbonated low alcohol drink in the manufacturing method of the low alcohol drink to which the body feeling of this invention was provided is shown, carbon dioxide pressure 0.1-0.4MPa (gas pressure in 20 degreeC) Of carbon dioxide gas, the alcohol concentration is 1-10 v / v%, the pH is 2.3-4.0, the fruit juice is 0.0-10.0 w / w%, and the fruit of the palm family in the beverage The production conditions of a low-alcohol beverage in which fruit juice or an extract thereof is adjusted to 0.0001 to 1 w / v% with respect to the product can be exemplified.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the examples.

<Preparation of test sample>
An alcoholic beverage sample used for sensory evaluation was prepared as follows:
(1) Adjust the lemon juice and lime juice to 1.6 w / v% and date palm fruit (dates) extract to 0-1.0 w / v% in an aqueous solution containing alcohol, sweetener, acidulant, and fragrance. Then, carbon dioxide gas 0.20 MPa (at 20 ° C.) was added to the aqueous solution. The alcohol concentration was adjusted to 4 v / v% and 8 v / v% (citrus chuhai 1-8).
(2) Apple juice is adjusted to 1.4 w / v% and date fruit extract (dates) adjusted to 0 to 1.0 w / v% in alcohol, and carbon dioxide gas 0.20 MPa (at 20 ° C.) is added to the aqueous solution. Was added. The alcohol concentration was adjusted to 4 v / v% or 8 v / v%. The amount of sugar is less than 0.5 g per 100 ml of beverage. (Apple Chu-Hi 1-8).

<Evaluation>
Each sample was subjected to a sensory evaluation test. Specifically, four panelists who are well trained and skilled in evaluating beer, chuhai and cocktail beverages have 9 levels (1 weakness) for items of body feeling (kokumi / thickness / taste) and alcohol feeling. Sensory evaluation was performed with a strength of ~ 9).

<Result>
The results of the sensory evaluation test are shown in Table 1. Moreover, the figure which showed the result of the sensory evaluation about "body feeling" and "alcohol feeling" of citrus chu-hi and apple chu-hi in the graph is shown in FIG.1 and FIG.2. The results show that the sample with added palm fruit, fruit juice, or its extract has increased body feeling (kokumi / thickness / taste) and reduced alcohol feeling compared to the non-added sample. It was.

  The present invention eliminates and reinforces the lack of body feeling of the low alcohol beverage, and maintains the flavor of the low alcohol beverage as much as possible in a low alcohol beverage having an alcohol concentration of 1 to 10 v / v%. Provided is a low-alcohol beverage with a natural flavor that has a rich taste, richness, and taste, with a body feeling while retaining a good flavor. The present invention can be applied to a low-alcohol or non-fruit juice low-alcohol beverage, and while giving the body feeling and reducing the ethanol feeling peculiar to alcoholic beverages, the original flavor of the beverage is not hindered. Provide a low-alcohol beverage with enhanced body feeling (kokumi / thickness / taste).

Claims (7)

  In low-alcohol beverages with an alcohol concentration of 1 to 10 v / v%, palm fruit or fruit juice or an extract thereof is contained in the beverage in a range of 0.0001 to 1 w / v% with respect to the total amount of the beverage. A low-alcoholic drink with a body feeling characterized by having been made.   The body sensation according to claim 1, wherein a coconut fruit or fruit juice or an extract thereof is contained in the beverage in a range of 0.01 to 1 w / v% based on the total amount of the beverage. Granted low alcohol beverage.   The low-alcohol beverage with a body feeling according to claim 1 or 2, wherein the fruit or fruit juice of the palm family or the extract thereof is a fruit (date) or fruit juice of the date palm or the extract thereof. .   The alcohol concentration is 3-5 v / v%, The low-alcoholic drink provided with the body feeling in any one of Claims 1-3 characterized by the above-mentioned.   The low-alcoholic beverage contains carbon dioxide having a carbon dioxide pressure of 0.1 to 0.4 MPa (gas pressure at 20 ° C), and the pH is adjusted to 2.3 to 4.0. The low-alcohol drink to which the body feeling in any one of -4 was provided.   In the method for producing a low-alcohol beverage having an alcohol concentration of 1 to 10 v / v%, a coconut fruit or fruit juice or an extract thereof in the beverage is 0.0001 to 1 w / v% based on the total amount of the beverage. A method for producing a low-alcohol beverage imparted with a body feeling, characterized by being contained in a range and adjusting the pH of the beverage to 2.3 to 4.0.   In low-alcohol beverages with an alcohol concentration of 1 to 10 v / v%, palm fruit or fruit juice or an extract thereof is contained in the beverage in a range of 0.0001 to 1 w / v% with respect to the total amount of the beverage. And adjusting the pH of the beverage to 2.3 to 4.0, a method for imparting a body feeling in a low alcohol beverage.