JP2016168060A - Edible solid matter-containing carbonic acid alcoholic beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a carbonic acid alcoholic beverage that gives an excellent sense of satisfaction after drinking.SOLUTION: A carbonic acid alcoholic beverage comprises aloe mesophyll having a hexahedral shape with a dimension of one side of 2-7 mm, carbon dioxide and alcohol.SELECTED DRAWING: None

Description

  The present invention relates to a carbonated alcoholic beverage, and more particularly to a carbonated alcoholic beverage containing an edible solid.

  A carbonated alcoholic beverage is a beverage containing alcohol and carbon dioxide gas dissolved in water. Among carbonated alcoholic beverages, those containing 1% or more of alcohol are classified as liquors for tax purposes.

  Carbonated alcoholic beverages include many types of liquors such as sparkling grain liquor, sparkling fruit liquor, baked high and sour. The sparkling cereal liquor is brewed liquor made from grains such as beer and sparkling sake, and contains carbon dioxide gas. The sparkling fruit liquor is a brewed liquor made from fruit juice or a mixed liquor made by immersing fruit in distilled liquor and containing carbon dioxide gas. Carbon dioxide gas may be generated in the liquor brewing process or added to the produced liquor.

  Yaki-hai refers to a beverage prepared by adding carbonated water to distilled liquor with little coloring and aroma such as shochu and vodka. Sour refers to a beverage prepared by adding carbonated water to a kind of cocktail prepared by mixing the above-mentioned distilled liquor, a sour component such as citrus juice and a sweet component such as sugar. You may use alcohol for brewing instead of the said distilled liquor. For example, Patent Literature 1 describes a carbonate-containing alcoholic milk beverage using fermented milk. This alcoholic milk drink is a kind of sour in this specification.

  The reason why carbonated drinks are favored by consumers is that the carbonate contained in the drinks exhibits a sourness and irritation, and a refreshing feeling is obtained after drinking. In order to enhance the refreshing feeling obtained after drinking, carbonated alcoholic beverages in which the type and amount of sour components to be contained are adjusted are known. For example, sours with a refreshing flavor, such as the addition of fruit juice as a sour component, are on the market.

  However, carbonated alcoholic beverages are generally slow to drink due to the stimulation of alcohol and carbonic acid. Moreover, when a refreshing flavor is enhanced, a rich feeling will fall and a drinking feeling will become light. Therefore, carbonated alcoholic beverages, particularly carbonated alcoholic beverages having a refreshing flavor, have a problem of poor satisfaction after drinking.

  Patent Document 2 describes beverages such as yogurt beverages, cocktails and fruit juices containing aloe mesophyll having a size of 7.5 to 15 mm as edible solids. The aloe mesophyll imparts a texture and a dessert to these beverages. However, these beverages contain neither carbonic acid nor alcohol and are not carbonated alcoholic beverages.

  Since the drink of patent document 2 does not contain carbonic acid and alcohol, it does not feel irritation at the time of drinking. Therefore, the drinking speed can be increased freely, and lack of satisfaction after drinking does not become a problem. Further, the texture is a sensation that is felt when a solid substance is actually ingested (Patent Document 2, paragraph 0012), and may contribute to an improvement in the dessert feeling of the beverage. However, the texture that is felt when the edible solid is ingested is not related to the satisfaction after drinking, which is a sensation that is felt after drinking the liquid.

JP 2008-11719 A Japanese Patent Laid-Open No. 2005-348652

  This invention solves the said conventional problem, The place made into the objective is to provide the carbonated alcoholic beverage which is excellent in the satisfaction after drinking.

  The present invention provides a carbonated alcoholic beverage containing aloe mesophyll having a hexahedral shape with a side dimension of 2 to 7 mm, carbon dioxide and alcohol.

  In one certain form, content of the said aloe mesophyll is 5-50 g / liter.

  In one certain form, the carbonated alcoholic beverage further contains fermented milk having a concentration of 2 to 40 g / liter.

  In one certain form, the carbonated alcoholic beverage further contains at least one sweetener selected from the group consisting of acesulfame potassium, sucralose, and aspartame.

  In one certain form, content of the said alcohol is 10-100 ml / L.

  In one certain form, the carbon dioxide gas pressure by the said carbon dioxide gas is 0.07 MPa-0.40 MPa.

The present invention also provides:
(A) a step of dissolving alcohol and water-soluble components in drinking water;
(B) a step of obtaining a secondary raw material liquid by dissolving carbon dioxide in the primary raw material liquid obtained in step A;
(C) a step of charging aloe mesophyll having a hexahedral shape with a side dimension of 2 to 7 mm into a beverage container;
(D) filling the beverage container containing the aloe mesophyll obtained in Step C with the secondary raw material liquid obtained in Step B,
A method for producing a carbonated alcoholic beverage is provided.

  The carbonated alcoholic beverage of the present invention is excellent in satisfaction after drinking and exhibits a refreshing flavor.

It is the graph which showed the relationship between the refreshing flavor of the carbonated alcoholic beverage of this invention, and the compounding quantity of fermented milk.

Edible Solid In the carbonated alcoholic beverage of the present invention, aloe mesophyll is used as an edible solid. This is because aloe leaf flesh has a high breaking strength and inherently has a firm and firm texture with elasticity, and when taken with a carbonated alcoholic beverage, improves the satisfaction after drinking.

  As the aloe mesophyll, it is possible to use aloe mesophyll from which the epidermis has been peeled off from the aloe raw leaf and the gel portion has been extracted, and the aloe mesophyll cut into an appropriate shape and size can be used. A suitable shape for aloe mesophyll is hexahedron.

  The hexahedron includes a cubic shape, a rectangular parallelepiped shape, and a shape in which corners or sides thereof are chamfered. When the shape of the aloe mesophyll is a hexahedron, the length of one side is less than 7.5 mm, preferably 2 to 7 mm, more preferably 3 to 6 mm. When the length of one side of the hexahedron of the aloe mesophyll is 7.5 mm or more, the texture of the aloe mesophyll becomes too strong, and when taken with a carbonated alcoholic beverage, the satisfaction after drinking is reduced. For convenience, commercially available canned aloe canned meat can also be used.

  The amount of aloe mesophyll used is 5-50 g / liter, preferably 10-40 g / liter, more preferably 15-30 g / liter, as the weight / volume concentration in the carbonated alcoholic beverage. When the concentration of aloe mesophyll is less than 5 g / liter, it becomes difficult to recognize that aloe is contained. When the texture of aloe mesophyll becomes too strong and ingested with a carbonated alcoholic beverage, the satisfaction after drinking decreases.

Fermented milk In the carbonated alcoholic beverage of the present invention, fermented milk can be used as a sour component. Fermented milk refers to milk fermented with lactic acid bacteria regardless of the solid content of non-fat milk and the number of viable bacteria after fermentation. Therefore, this definition also includes non-fat milk solids and sterilized lactic acid bacteria beverages with a low number of viable bacteria. Although the lactic acid bacteria used for lactic acid fermentation in this invention are not specifically limited, For example, what is used for normal yoghurt is suitable. For example, known strains such as Lactobacillus genus, Streptococcus genus, and Bifidobacterium lactic acid bacteria can be used alone or in combination of two or more thereof. The fermented milk referred to here can be obtained by adding acidic fruit juice such as lemon, orange and grapefruit, organic acid such as citric acid and malic acid, or vinegar such as brewed vinegar or synthetic vinegar to the milk to make the pH acidic. Acidified milk is also included.

  The usage-amount of fermented milk is 2-40 g / liter as a weight / volume density | concentration in a carbonated alcoholic beverage, Preferably it is 4-20 g / liter, More preferably, it is 5-10 g / liter. When the concentration of the fermented milk is less than 2 g / liter, the taste of the carbonated alcoholic beverage is too light and the taste is not felt, and when it exceeds 40 g / liter, the taste becomes too thick and the flavor is not refreshed.

Beverage alcohol In the carbonated alcoholic beverage of the present invention, distilled alcohol, brewing alcohol, and the like are used as beverage alcohol. Examples of the distilled liquor include distilled spirits derived from shochu, vodka, whiskey, brandy, and fruit (for example, lemon). Among these, types with less coloring and fragrance are preferable. Accordingly, preferred alcohols for beverages include shochu, vodka and brewing alcohol. When the refreshing flavor of the carbonated alcoholic beverage of the present invention is not impaired, wine, sake, beer, brewed liquor such as happoshu, and mixed liquor such as various liqueurs may be used in combination as beverage alcohol.

  The amount of alcohol used for beverage is such that the weight / volume concentration in the carbonated alcoholic beverage is 10 to 100 ml / liter, preferably 20 to 60 ml / liter, more preferably 25 to 50 ml / liter. If the alcohol concentration is less than 10 ml / liter, irritation and sweetness are insufficient and a refreshing taste cannot be felt. If the alcohol concentration exceeds 100 ml / liter, the drinkable amount decreases and the satisfaction after drinking decreases.

Carbon dioxide gas Carbonic acid gas (carbon dioxide) is contained in the carbonated alcoholic beverage of the present invention. The carbon dioxide pressure is not particularly limited as long as it is an appropriate range as a carbonated beverage, but for example, 0.07 MPa to 0.40 MPa is preferable, and 0.10 MPa to 0.17 MPa is more preferable. When the carbon dioxide pressure is less than 0.07 MPa, the irritation and sourness are insufficient, and the refreshing taste cannot be felt. When the pressure exceeds 0.40, the drinkable amount decreases and the satisfaction after drinking decreases. .

Other Additives In the carbonated alcoholic beverage of the present invention, if necessary, the field of beverages such as sweeteners, acidulants, vitamins, amino acids, water-soluble dietary fiber, fragrances, stabilizers, emulsifiers and antifoaming agents. Additives commonly used in (1) may be used.

  As a sweetener, you may use what is normally contained in a soft drink. Examples of the sweetener include sugars such as sucrose, glucose, and fructose-glucose liquid sugar, and artificial sweeteners such as acesulfame potassium, sucralose, and aspartame.

  Among these, sucrose and fructose-glucose liquid sugar are easy to impart refreshingness and richness to the resulting carbonated alcoholic beverage, and are preferable for use as a sweetener. When it is necessary to limit the calorie of the resulting carbonated alcoholic beverage to be low, it is preferable to use an artificial sweetener. In that case, when three kinds of acesulfame K, sucralose and aspartame are used in combination, a refreshing sweetness close to sugar can be reproduced. Therefore, this combination of artificial sweeteners is particularly preferred for use as a sweetener.

Method for Producing Carbonated Alcohol Beverage The method for producing a carbonated alcoholic beverage according to the present invention includes a step that is usually performed when producing a carbonated alcoholic beverage. As an example, first, a predetermined amount of water-soluble components such as alcohol, a sour component and a sweet component are mixed to prepare a blend. Next, a predetermined amount of drinking water is added to the blend to prepare a primary raw material liquid. The primary raw material liquid is sterilized by heating as necessary. Thereafter, the primary raw material liquid is cooled, and a carbonation process is performed to add carbon dioxide. The primary raw material liquid to which carbon dioxide has been added is referred to as a secondary raw material liquid.

  If necessary, insoluble matters may be separated and removed by filtration, centrifugation, or the like at each stage. Alternatively, the secondary raw material liquid may be prepared by adding carbonated water after the primary raw material liquid is prepared in a concentrated state.

  A predetermined amount of aloe mesophyll and beverage container cut into an appropriate shape and size are prepared, and aloe mesophyll is placed in the beverage container. Usable beverage containers such as cans, bottles, and plastic bottles can be used as the beverage containers. Since it is easy to perform heat sterilization after filling, it is preferable to use a can as a beverage container. The beverage container containing aloe mesophyll is filled with the secondary raw material liquid to obtain the carbonated alcoholic beverage of the present invention. The beverage container for storing the carbonated alcoholic beverage of the present invention is sealed as necessary.

  The carbonated drink accommodated in the beverage container is heat sterilized as necessary. In that case, the heating temperature is adjusted to 80 ° C. or less, preferably 50 to 75 ° C., more preferably 60 to 70 ° C. When heating temperature exceeds 90 degreeC, the breaking strength of aloe mesophyll will fall and the crunchiness when chewing will worsen. The heating time may be appropriately determined according to the heating temperature, but is generally between 65 ° C. and 10 minutes. If the heating time is too short, sterilization will be insufficient, and if it is too long, the breaking strength of the aloe mesophyll will be reduced, and the crunchiness when chewing may be worsened.

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

Example 1
Aloe mesophyll cut into cubes with a side of about 5 mm as an edible solid, citric acid as a sour ingredient, sodium citrate as a sweet ingredient, fructose glucose liquid sugar, acesulfame potassium and sucralose as well as fermented milk, stabilizer and flavoring were prepared .

  The blending ingredients listed in Table 1 were mixed in the blending amounts indicated by numerical values, and water was added to the resulting blend to 1 L to prepare a primary raw material liquid, which was boiled at 75 ° C. for 30 seconds. After cooling the primary raw material liquid, water for evaporation was added, brewing alcohol in an amount of 35.0 ml / liter was added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide gas was blown into the liquid to dissolve the carbon dioxide gas to a 2.3 gas volume, thereby obtaining a secondary raw material liquid.

[Table 1]

  10.0 g of aloe mesophyll cut into a cube of about 5 mm on a side was placed in a beverage can with a capacity of 350 ml, filled with secondary ingredients and sealed. The sealed beverage can was heated to 65 ° C., held for 10 minutes, and then cooled to room temperature.

  The pull top portion on the upper surface of the beverage can was opened, and sensory evaluation of the obtained carbonated alcoholic beverage was performed. The results of the evaluation based on the opinions of the seven bakery high-specialized panels were as follows.

  Recognized as containing aloe, you can feel the texture of aloe, you are satisfied, aloe is just the right size to come out of a can.

Comparative Example 1
A carbonated alcoholic beverage was prepared and subjected to sensory evaluation in the same manner as in Example 1 except that 10 g of aloe leaf flesh cut into a cube having a side of about 5 mm was used instead of crush cut aloe leaf meat. The results of sensory evaluation were as follows.

  The texture is not felt, the solid is not noticed, and there is no satisfaction.

Example 2
A carbonated alcoholic beverage was produced in the same manner as in Example 1 except that the blending components shown in Table 2 were used. In Table 2, except for the sensory evaluation value, the numerical value indicates the blending amount. The unit of the alcohol for brewing is ml / liter, and the unit of the amount of the other compounding ingredients is g / liter. The blending amount of fructose-glucose liquid sugar is the same as the extract contained in 100 g of fermented milk in order to control sweetness, the total extract of the extract contained in fructose-glucose liquid sugar and the extract contained in fermented milk. Adjusted as follows. Moreover, citric acid was mix | blended so that the acidity of the carbonated alcoholic beverage obtained may be the same for acidity adjustment.

  The pull top portion on the upper surface of the beverage can was opened, and sensory evaluation of the obtained carbonated alcoholic beverage was performed. The evaluation was performed by scoring a special panel based on the evaluation criteria shown in Table 3. Table 2 shows the average value of the 7 panel scoring as an evaluation result.

[Table 2-1]

[Table 2-2]

[Table 3]

  From the above results, the fermented milk concentration was watery in the case of fermented milk 1 g / L, and did not taste much. When using fermented milk of 3 g / L or more, a rich feeling is firmly felt, but when the blending amount is 50 g / L or more, the cleanliness of the aftertaste is lost, and the taste contributes in the negative direction.

Example 3
Sweet ingredients acesulfame potassium, sucralose and aspartame were prepared.

  A carbonated alcoholic beverage was produced in the same manner as in Example 1 except that acesulfame potassium 0.10 g / L, sucralose 0.05 g / L and aspartame 0.10 g / L were used in combination instead of acesulfame potassium and sucralose. .

  The pull top part on the upper surface of the beverage can was opened, and sensory evaluation was performed on the sweetness of the carbonated alcoholic beverage obtained. The results of the evaluation based on the opinions of the seven bakery high-specialized panels were as follows.

  Sweetness close to sugar, natural sweetness, and refreshing aftertaste.

  Subsequently, sensory evaluation was performed about the sweetness of the carbonated alcoholic beverage of Example 1. The evaluation results were as follows.

It has a sticky aftertaste, unnatural sweetness, and no milk.

  By using three kinds of acesulfame K, sucralose and aspartame as sweetening ingredients, a refreshing sweetness closer to sugar could be reproduced. The milky feeling, richness and refreshing flavor were also felt and were highly evaluated.

Example 4
The blending amount of the alcohol for brewing was changed to 0 ml / L, 15.0 ml / L, 35.0 ml / L, 65.0 ml / L, 95.0 ml / L, respectively. A carbonated beverage was prepared.

  The pull top portion on the upper surface of the beverage can was opened, and sensory evaluation of the obtained carbonated beverage was performed. The evaluation was performed by scoring the grilled high-special panel based on the evaluation criteria shown in Table 5. Table 4 shows the average of the panel scores of the seven people as the evaluation results.

[Table 4]

[Table 5]

  Alcohol is unsatisfactory as a beverage when it is 0 ml / L, and is not delicious as a thin beverage. At 15 ml / L or more, it was easy to drink, and it felt rich and delicious. When the blending amount was 95 ml / L or more, the odor of alcohol became too much and the flavor fragrance became inconspicuous.

Example 5
The carbon dioxide gas content is adjusted so that the carbon dioxide pressure is 0.0 MPa (0.0), 0.11 MPa (1.8), 0.14 MPa (2.1), and 0.18 MPa (2.4), respectively. An alcoholic beverage was prepared in the same manner as in Example 1 except for the above. In addition, the numerical value in the said parenthesis shows the gas volume of the carbon dioxide gas contained in 350 ml of cans.

  The pull top portion on the upper surface of the beverage can was opened, and sensory evaluation of the obtained alcoholic beverage was performed. The evaluation was performed by scoring the grilled high-special panel based on the evaluation criteria shown in Table 7. Table 6 shows the average value of the 7 panel scoring as an evaluation result.

[Table 6]

[Table 7]

  Those without carbon dioxide gas have no refreshing feeling as a beverage, and the aftertaste of sweeteners is sticky and difficult to drink. On the other hand, those with carbon dioxide gas have a refreshing feeling and are well suited for beverages. Particularly, the gas volume 2.1 was highly evaluated, and the texture and taste of aloe were good.

Claims (7)

  A carbonated alcoholic beverage comprising aloe mesophyll having a hexahedral shape with a side dimension of 2 to 7 mm, carbon dioxide and alcohol.   The carbonated alcoholic beverage according to claim 1, wherein the content of the aloe mesophyll is 5 to 50 g / liter.   Furthermore, the carbonated alcoholic beverage of Claim 1 or 2 containing fermented milk with a density | concentration of 2-40 g / liter.   The carbonated alcoholic beverage according to any one of claims 1 to 3, further comprising at least one sweetener selected from the group consisting of acesulfame potassium, sucralose, and aspartame.   The carbonated alcoholic beverage according to any one of claims 1 to 4, wherein the alcohol content is 10 to 100 ml / L.   The carbonic acid pressure by the said carbon dioxide is 0.07MPa-0.40MPa, The carbonated alcoholic beverage as described in any one of Claims 1-5. (A) a step of dissolving alcohol and water-soluble components in drinking water;
(B) a step of obtaining a secondary raw material liquid by dissolving carbon dioxide in the primary raw material liquid obtained in step A;
(C) a step of charging aloe mesophyll having a hexahedral shape with a side dimension of 2 to 7 mm into a beverage container;
(D) filling the beverage container containing the aloe mesophyll obtained in Step C with the secondary raw material liquid obtained in Step B,
A method for producing a carbonated alcoholic beverage.

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