JP2016154520A - Manufacturing method of alcoholic beverage containing fruit juice and alcoholic beverage containing fruit juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide alcoholic beverage containing fruit juice reinforced taste and feeling of fruit and having good flavor and fullness of taste, even if it is so-called glucide zero.SOLUTION: In a manufacturing method of alcoholic beverage containing fruit juice, the alcoholic beverage containing fruit juice which glucide concentration is below 0.5 g/100 mL is provided by mixing fruit spirits that is a spirits containing distillate provided by continuous distillation of raw fruits with a microwave distillation or a spinning cone column, with taste reinforced fruit juice containing ground whole raw fruits and/or heat-processed raw fruits as main components.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a fruit juice-containing alcoholic beverage and a fruit juice-containing alcoholic beverage. More specifically, the present invention relates to a method for producing a so-called sugar-free fruit juice-containing alcoholic beverage with enhanced fruit feeling and a fruit juice-containing alcoholic beverage. The fruit juice-containing alcoholic beverage of the present invention is a high quality product having a sugar-free and good flavor.

  Conventionally, fruit-containing alcoholic beverages in which fruits, fruit juices, sugars, acidulants, flavors, water, etc. are added to alcohol raw materials such as alcoholic beverages and brewed alcohols have become widespread, and in particular, various alcohol concentrations represented by Chuhai Has developed a fruit juice-containing alcoholic beverage of about 1-9 v / v%. In general, fruit juice-containing alcoholic beverages currently on the market are manufactured by mixing various raw materials, filling various containers such as cans, bottles, and PET bottles, followed by heat sterilization.

  Chuhai is also a representative example of an “effervescent alcoholic beverage” in which carbon dioxide is contained by applying carbonation to an alcoholic beverage. Canned chu-hi generally contains a predetermined amount of raw alcohol, water, fruit juice, saccharides, food additives, etc., then carbonated to contain carbon dioxide, filled in a container, sealed and heat-sterilized It is manufactured by doing.

  In recent years, there has been an increase in health consciousness, and foods such as calorie-off, sugar-off, and sugar-free are increasing mainly in beer-based beverages. However, in fruit juice-containing alcoholic beverages such as Chuhai, in order to maintain the taste and feeling of fruits, sugars are used, or when sugars are not used, fruit juice is highly contained or flavors and sweeteners, It is necessary to improve the flavor using a sour agent.

  In fruit juice-containing alcoholic beverages, various proposals have been made regarding alcoholic beverages that seek a natural taste and have enhanced flavor by using the fruits themselves as raw materials. For example, a method in which raw fruit is immersed in alcohol and distilled under reduced pressure (Patent Document 1), and a flavor-enriched fruit juice obtained by mixing aroma components contained in the fruit pulp with the concentrated fruit juice of the fruit is used. Method (Patent Document 2), a method of using an alcohol extract obtained by adding alcohol to a composition obtained by mixing a pulp cell of citrus fruit and peel oil obtained from citrus fruit peel, and removing insoluble components after mixing (Patent document 3) etc. are mentioned. However, these documents do not describe a fruit juice-containing alcoholic beverage having no sugar.

JP 2002-125653 A JP 2009-11246 A JP 2010-252640 A

  The object of the present invention is based on the above-mentioned problems of the prior art, so that the taste of the fruit and the sense of fruit can be achieved without using food additives such as fragrances, sweeteners, and acidulants even if so-called sugar-free. It is an object of the present invention to provide a method for producing a fruit juice-containing alcoholic beverage that can provide an enhanced fruit juice-containing alcoholic beverage that has a good flavor and is easy to drink.

  In order to solve the above-mentioned problems, the present inventors have developed an unprecedented fruit juice-containing alcoholic beverage that has a good flavor and a pleasant mouthfeel with enhanced fruit taste and fruit feeling while being so-called sugar-free. Considered to develop. As a result, it has been found that the above problems can be solved by a production method including a specific process. The present invention provided to solve the above-described problems is as follows.

  The invention according to claim 1 is a fruit spirit which is a spirit containing a distillate obtained by subjecting a raw fruit to microwave distillation or continuous distillation using a spinning cone column, and a whole fruit product of raw fruit and / or Alternatively, a method for producing a fruit juice-containing alcoholic beverage comprising mixing a taste-enhanced fruit juice containing a heat-treated product as a main component to obtain a fruit juice-containing alcoholic beverage having a sugar concentration of less than 0.5 g / 100 mL It is.

  The method for producing a fruit juice-containing alcoholic beverage according to the present invention includes a “fruit spirit” which is a spirit containing a distillate obtained by subjecting a raw fruit to microwave distillation or a continuous distillation using a spinning corn column. A so-called sugar-free fruit juice-containing alcoholic beverage is obtained by mixing with “taste-enhanced fruit juice” containing the entire fruit ground product and / or heat-treated product as a main component. According to the present invention, the combination of fruit spirits and taste-enriched fruit juice contains so-called sugar-free fruit juice with enhanced flavor and feeling of fruit, and has a flavorful and drinkable sugar-free fruit juice. An alcoholic beverage can be obtained.

  Invention of Claim 2 is the manufacturing method of the fruit juice containing alcoholic beverage of Claim 1 whose alcohol concentration of the said fruit spirit is 30-60 v / v%.

  In the present invention, the alcohol concentration of fruit spirits is within a specific range. With this configuration, it is possible to confine the scent of fruits in the fruit spirits.

  In the manufacturing method of the fruit juice containing alcoholic beverage of Claim 1 or 2, it is preferable that the alcohol concentration of the said fruit juice containing alcoholic beverage is 1-9 v / v% (Claim 3).

  The invention according to claim 4 is to obtain a sparkling fruit juice-containing alcoholic beverage by carbonating an admixture obtained by mixing the fruit spirits and the taste-enriched fruit juice to contain carbon dioxide. It is a manufacturing method of the fruit juice containing alcoholic beverage of any one of Claims 1-3 characterized by these.

  With such a configuration, it is possible to obtain a sparkling fruit juice-containing alcoholic beverage having a good flavor and a good taste with enhanced fruit taste and fruit feeling while having no so-called sugar.

  In the method for producing a fruit juice-containing alcoholic beverage according to claim 4, it is preferable that the gas volume of the fruit juice-containing alcoholic beverage is 1.5 to 3.5 (claim 5).

  Invention of Claim 6 is a fruit juice containing alcoholic beverage obtained by the manufacturing method of the fruit juice containing alcoholic beverage of any one of Claims 1-5.

  The fruit juice-containing alcoholic beverage of the present invention is a so-called sugar-free alcoholic beverage with an enhanced flavor and fruit feeling and a good flavor.

  According to the present invention, it is possible to obtain a fruit juice-containing alcoholic beverage that has an enhanced flavor and fruit feeling and has a good flavor and can be swallowed without using food additives such as flavorings, sweeteners, and acidulants. .

  Hereinafter, the form for implementing this invention is demonstrated concretely. In this specification, “alcohol concentration” refers to the concentration of ethyl alcohol (ethanol). That is, in the present specification, the term “alcohol” refers to ethyl alcohol (ethanol) unless otherwise specified.

  The “fruit juice-containing alcoholic beverage” in the present invention is a beverage containing fruit juice in an alcohol raw material, and if necessary mixed with food additives such as water, fragrance, sugar, sweetener, acidulant, and other raw materials Examples include so-called chu-hi, cocktails, fizz, spirits such as wine coolers, and liqueurs. In view of the feature of the present invention of “no sugar” described later, it is preferable not to use sugars and sweeteners. The alcohol raw material is not particularly limited, and examples thereof include brewed alcohol, spirits (rum, vodka, gin, etc.), liqueurs, whiskey, brandy or shochu (continuous distillation shochu, single distillation shochu, etc.). Furthermore, brewed alcoholic beverages such as sake, wine and beer may be used. These alcohol raw materials can be used alone or in combination, but it is preferable to select an alcohol raw material that makes use of the flavor.

  The fruit juice-containing alcoholic beverage in the present invention is a so-called “no sugar” having a sugar concentration of less than 0.5 g / 100 mL. Here, “sugar zero” will be described. Carbohydrate is one of the carbohydrates of the three macronutrients, and is a general term for carbohydrates obtained by removing dietary fiber. Based on the nutrition labeling standard, “0 g (zero)” can be displayed if it is less than 0.5 g per 100 g of food (100 mL for beverages including alcoholic beverages). In other words, “No carbohydrate” can be displayed.

  In the present invention, “fruit spirits” which are spirits containing a distillate obtained by subjecting raw material fruits to microwave distillation or continuous distillation using a spinning corn column are used. Here, spirits are alcoholic beverages whose extract is less than 2 degrees (2 w / v%) as referred to in the liquor tax law.

  There is no limitation in particular in the kind of fruit used as a raw material fruit, Moreover, 1 type or 2 types or more may be sufficient as a fruit. For example, citrus fruits (lemon, grapefruit, lime, orange, Satsuma mandarin, shiquasar (hirami lemon), mandarin, yuzu, tangerine, tangero, calamancy, etc.), apple, peach, ume, melon, strawberry, banana, grape, pineapple, mango Papaya, passion fruit, guava, acerola, pear, apricot, lychee, cassis, pear, plum and the like can be used. Of these, lemon, grapefruit, sea quasar and yuzu are particularly suitable.

Microwave distillation is a distillation method in which moisture of raw materials is evaporated by irradiating microwaves, and flavor components are collected in a cooling unit, and is also called microwave heating distillation or microwave heating steam distillation. In one aspect of the present invention, a distillate obtained by subjecting raw fruit to microwave distillation when preparing fruit spirits is used. In this technique, it is only necessary to irradiate the raw fruit with microwaves, and it is not necessary to add an aqueous alcohol solution or the like. Examples of the form of the raw material fruit to be used include fruit itself (whole fruit), fruit peel, fruit pulp, and the like.
As the frequency of the microwave, a frequency of 2.45 GHz used for heating among electromagnetic waves of 2 to 4 GHz is used, and the time may be appropriately selected in the range of several seconds to several hours, preferably 10 minutes to 2 hours.
Fruit spirits can be produced by dissolving a distillate obtained by microwave distillation in an alcohol solution having an alcohol concentration of 30 v / v% or more, preferably 50 to 70 v / v%.

  In another aspect of the present invention, when preparing fruit spirits, a distillate obtained by subjecting raw fruit to continuous distillation using a spinning corn column is used. That is, there is a spinning cone column (SCC) extraction device as an improved version of the steam distillation device, which is a kind of gas-liquid countercurrent contact device. Then, the distillate obtained by subjecting the raw material fruits to continuous distillation using this spinning cone column is dissolved in an alcohol solution having an alcohol concentration of 30 v / v% or more, preferably 50 to 70 v / v%, as described above. Can produce fruit spirits.

  In the present invention, when preparing fruit spirits, only one of the distillate obtained by microwave distillation and the distillate obtained by continuous distillation using a spinning cone column may be used, or both. The distillate may be used. Similarly, in the present invention, among fruit spirits containing a distillate obtained by microwave distillation and fruit spirits containing a distillate obtained by continuous distillation using a spinning cone column, only one fruit spirit is used. You may use both fruit spirits.

  In a preferred embodiment, the fruit spirit has an alcohol concentration of 30-60 v / v%. Thereby, the fragrance of a fruit can be confined well in fruit spirits.

  The content of the fruit spirits in the fruit juice-containing alcoholic beverage can be appropriately selected from the range of, for example, 0.1 to 30 v / v%.

  Further, in the present invention, “taste-enhanced fruit juice” containing as a main component a whole fruit ground product and / or a heat-treated product of the raw material fruit is used. For example, the whole fruit pulverized product of the raw material fruit, the heat-treated product of the raw material fruit itself, or a diluted or concentrated product thereof can be used as the taste enhanced fruit juice. About either the whole fruit ground material of the raw material fruit and the heat-treated product of the raw material fruit, either one or both may be used.

  The whole fruit of a raw material fruit means what contains the fruit skin of raw material fruit, its internal pulp, and also a seed. Grinding refers to fine grinding by grinding or grinding. The whole fruit ground product can be prepared, for example, according to the methods described in JP-A Nos. 2002-3000866 and 2003-210129.

  On the other hand, the heat-treated product of the raw material fruit is not particularly limited. For example, crushed raw material fruit and added water as necessary, or squeezed fruit juice from the raw material fruit (use of 10 mm cell) , Measured at a wavelength of 430 nm) can be prepared by performing a heat treatment so that it becomes 3 to 10 times.

  The content of the taste-enhancing fruit juice in the fruit juice-containing alcoholic beverage can be appropriately selected from a range of 0.1 to 5 w / v%, for example.

  As alcohol concentration of the fruit juice containing alcoholic beverage manufactured by this invention, it is preferable that it is 1-9 v / v%.

  A sparkling fruit juice-containing alcoholic beverage having a sugar concentration of less than 0.5 g / 100 mL is obtained by carbonating an admixture obtained by mixing fruit spirits and taste-enriched fruit juice to contain carbon dioxide. Can be obtained. In a preferred embodiment, the gas volume of the sparkling fruit juice-containing alcoholic beverage is 1.5 to 3.5. If the gas volume is less than 1.5, the aroma is poor, and if it exceeds 3.5, it becomes difficult to feel the taste of the fruit.

  In the present invention, other components may be added to the above mixture within the range where the final carbohydrate concentration is less than 0.5 g / 100 mL and within the range where the effects of the present invention are not impaired. Examples of other components include straight juice or concentrated fruit juice of squeezed juice squeezed from the raw fruit. However, since the fruit juice-containing alcoholic beverage obtained in the present invention is produced using the above-mentioned fruit juice spirits and taste-enhancing fruit juice, as in the prior art, food additives such as flavorings, sweeteners, acidulants are added. There is no need to adjust the flavor.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

A sugar-free fruit juice-containing alcoholic beverage (Example 1, Example 2) was prepared by the following procedure.
According to the formulations shown in Table 1 (Example 1) and Table 2 (Example 2), water was added to the fruit juice spirits, taste-enhanced fruit juice, and fruit juice to prepare a mixed solution. These prepared liquids are cooled, and after carbon dioxide is injected and absorbed using a carbonator in a conventional manner, the mixture is sealed in a bag and then heat-sterilized to produce two types of sugar-free fruit juice-containing alcoholic beverages. Prepared (Example 1, Example 2).
Regarding fruit spirits, in Example 1, lemon fruit spirits (alcohol concentration 60 v / v%) containing a distillate obtained by subjecting lemon peel to microwave distillation were used. In Example 2, yuzu fruit spirits (alcohol concentration 55 v / v%) containing a distillate obtained by subjecting all yuzu fruits to microwave distillation were used.
About taste-enhancing fruit juice, in Example 1, what adjusted so that it might become the acidity same as straight fruit juice by diluting the whole fruit grounds of lemon was used. In Example 2, a heat-treated product of yuzu juice (having a chromaticity 4.3 times that of the original juice) was used.
As a comparative example, a normal fruit juice-containing alcoholic beverage was prepared (Comparative Example 1 and Comparative Example 2). In Comparative Example 1, straight lemon juice was used. In Comparative Example 2, Yuzu straight fruit juice was used.

  The sensory evaluation test was conducted by 10 expert panelists on the obtained sugar-free fruit juice-containing alcoholic beverages (Example 1, Example 2). As a result, all 10 people were highly evaluated to feel the fruit taste and fruit feeling very strongly. Regarding fruit feeling, Example 1 was enhanced about 20 times that of Comparative Example 1, and Example 2 was enhanced about 10 times that of Comparative Example 2. In both Examples 1 and 2, the sugar is less than 0.5 g per 100 mL (0.35 g in Example 1, 0.20 g in Example 2), and is a fruit-containing alcoholic beverage that can be displayed as zero sugar. there were.

Claims (6)

  Contains fruit spirits, a spirit containing a distillate obtained by subjecting raw material fruits to microwave distillation or continuous distillation using a spinning cone column, and the main ingredients of raw fruit grinds and / or heat-treated products A method for producing a fruit juice-containing alcoholic beverage comprising mixing a taste-enriched fruit juice to obtain a fruit juice-containing alcoholic beverage having a sugar concentration of less than 0.5 g / 100 mL.   The method for producing a fruit juice-containing alcoholic beverage according to claim 1, wherein the fruit spirit has an alcohol concentration of 30 to 60 v / v%.   The method for producing a fruit juice-containing alcoholic beverage according to claim 1 or 2, wherein the fruit juice-containing alcoholic beverage has an alcohol concentration of 1 to 9 v / v%.   The mixture obtained by mixing the fruit spirits and the taste-enriched fruit juice is carbonated to contain carbon dioxide to obtain an effervescent fruit juice-containing alcoholic beverage. The manufacturing method of the fruit juice containing alcoholic beverage of any one of these.   The method for producing a fruit juice-containing alcoholic beverage according to claim 4, wherein a gas volume of the fruit juice-containing alcoholic beverage is 1.5 to 3.5.   The fruit juice containing alcoholic beverage obtained by the manufacturing method of the fruit juice containing alcoholic beverage of any one of Claims 1-5.