JP2017112909A - Alcohol taste beverage having enhanced body and palatability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an alcohol taste beverage having an enhanced body and palatability.SOLUTION: An alcohol taste beverage contains potassium of 30-1000 ppm and has a viscosity of 1.48-2.39 cP.SELECTED DRAWING: None

Description

  The present invention relates to an alcohol-taste beverage, and more particularly to an alcohol-taste beverage with enhanced richness and palatability.

  The alcohol-taste beverage refers to a beverage having a taste (that is, a flavor) similar to that of an alcoholic beverage or a taste imitating an alcoholic beverage. The meaning of an alcoholic beverage includes alcoholic beverages and non-alcoholic beverages. Alcoholic drinks generally mean alcoholic beverages, and specific examples thereof include vodka, shochu, rum, whiskey, brandy, sake, fruit wine, wine, cocktail, beer, coffee high, sour and the like. Non-fermented alcoholic beverages in which alcohol is formulated in a base solution that is substantially free of alcohol are also produced.

  A non-alcoholic beverage is a beverage with an alcoholic taste substantially free of alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic 酎 high (酎 high-taste beverages), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverages), etc. . The alcohol concentration of non-alcoholic beverages is less than 1% of the volume of ethyl alcohol contained in the original volume when the temperature is 15 degrees according to the liquor tax law. Non-alcoholic beverages are in principle produced in a non-fermentative process.

  Non-fermented alcohol-taste beverages do not require special fermentation equipment to be produced if they are not fermented during the production process. Therefore, non-fermented alcohol taste beverages are suitable for mass production at low cost. However, it has not yet been clarified whether what kind of ingredients are blended and how much the fermentation feeling, richness and palatability typical of alcoholic drinks can be reproduced, and the manufacturing technology is in the process of research and development.

  In addition, demand for low-sugar, low-calorie beverages has increased in recent years due to consumer health-consciousness. For example, in a low-sugar, low-calorie alcohol-taste beverage, it is necessary to reduce the content of carbohydrates and high-calorie substances, and there is a problem that the fermentation feeling, richness, and palatability required for an alcohol-taste beverage are insufficient.

  The palatability referred to in this specification refers to a characteristic taste required according to the type of beverage. For example, palatability in a beer-taste beverage means beer-likeness. In addition, for example, palatability in a fruit juice-taste beverage refers to a feeling of fruit juice.

  Patent Document 1 describes that the taste and flavor of various beverages are improved by adding a specific amount of hydrocolloid having a specific intrinsic viscosity. However, Patent Document 1 does not describe increasing the richness and palatability of alcohol-taste beverages.

  In Patent Document 2, in a beverage having a bitterness substance and a pH of 3.7 or less, by mixing a small amount of a thickener, the bitterness and acidity inconsistency of a beer-taste beverage can be solved, and more preferable bitterness Is added to increase the complexity and depth of the flavor.

  In Patent Document 3, by mixing a small amount of a thickener in a beverage containing a bitter substance and citric acid and / or malic acid, the bitterness and acidity inconsistency of the beer-taste beverage can be solved. It is described that flavor complexity and preferable bitterness are imparted to a beverage while maintaining a refreshing acidity.

  However, Patent Documents 2 and 3 do not describe enhancing the richness and palatability of alcohol-taste beverages.

Special table 2012-508583 gazette JP 2004-55 A JP 2004-56 A

  The present invention solves the above-described conventional problems, and an object of the present invention is to provide a characteristic taste required according to the type of body and beverage, that is, an alcohol taste beverage with enhanced palatability. There is to do.

  The present invention provides an alcohol-taste beverage containing 30 to 1000 ppm of potassium and having a viscosity of 1.48 to 2.39 cP.

  In one certain form, the said alcohol taste drink contains 30-1000 ppm of thickening polysaccharides.

  In one certain form, the said alcohol taste drink contains at least 1 selected from the group which consists of potassium citrate and potassium gluconate.

  In one certain form, the said polysaccharide thickener is at least one selected from the group which consists of tamarind gum and pectin.

  In one certain form, sodium content is 0-50 ppm.

  In one certain form, carbohydrate content is 2 w / v% or less.

  In one certain form, alcohol concentration is less than 1%.

Moreover, this invention provides the process of providing the alcohol taste drink containing 30-1000 ppm of potassium; and the process of adjusting the viscosity of this alcohol taste drink to 1.48-2.39 cP;
A method for enhancing the richness and palatability of alcohol-taste beverages including

Moreover, this invention provides the process of providing the alcohol taste drink containing 30-1000 ppm of potassium; and the process of increasing the viscosity of this alcohol taste drink by 0.03-0.94 cP;
A method for enhancing the richness and palatability of alcohol-taste beverages including

Moreover, this invention provides the process of providing the alcohol taste drink whose viscosity is 1.48-2.39 cP; and the process of adjusting the potassium content of this alcohol taste drink to 30-1000 ppm;
A method for enhancing the richness and palatability of alcohol-taste beverages including

Moreover, this invention provides the process of providing the alcohol taste drink whose viscosity is 1.48-2.39 cP; and the process of increasing the potassium content of this alcohol taste drink by 30-1000 ppm;
A method for enhancing the richness and palatability of alcohol-taste beverages including

  ADVANTAGE OF THE INVENTION According to this invention, the alcohol taste drink with which richness and palatability were enhanced is provided.

It is a graph which shows the result of the sensory test of the beer taste carbonated beverage of Example 5.

  The alcohol-taste beverage of the present invention is a conventionally known alcoholic beverage and non-alcoholic beverage. The alcohol-taste beverage of the present invention is more preferably an alcoholic beverage having an alcohol concentration in a drinking state of 40% by volume or less, preferably 20% by volume or less, more preferably 15% by volume or less, and a corresponding non-alcoholic beverage. is there. Alcoholic beverages whose alcohol concentration exceeds 40% by volume in the drinking state have a strong alcohol feeling, and it is difficult to reproduce the alcohol feeling in the corresponding non-alcoholic beverages.

  Specific examples of the alcohol-taste beverage having an alcohol concentration of 40% by volume or less include beer, wine, cocktail, strawberry high, sake, sparkling liquor, liqueur, spirits and the like. Non-alcoholic beverages corresponding to these include non-alcoholic beer, non-alcoholic wine, non-alcoholic cocktail, non-alcoholic sake high, and non-alcoholic sake.

  The alcohol-taste beverage of the present invention is preferably a non-fermented alcohol-taste beverage. The alcohol-taste beverage of the present invention is more preferably a non-fermented alcohol-taste beverage having an alcohol concentration in a drinking state of 40% by volume or less, preferably 20% by volume or less, more preferably 15% by volume or less. The alcohol-taste beverage of the present invention is more preferably a low-sugar, low-calorie non-fermented alcohol-taste beverage, especially a low-sugar, low-calorie non-alcoholic beverage. Non-fermented or low-sugar, low-calorie alcohol-taste beverages are prone to problems of lack of fermentability, richness and palatability, which are solved by the present invention.

  The alcohol-taste beverage of the present invention contains potassium. The raw material of potassium contained in the alcohol-taste beverage of the present invention is a food or food additive. Examples of the food containing potassium include parsley, garlic, pumpkin, avocado and the like. Examples of food additives containing potassium include potassium citrate, potassium gluconate, acesulfame potassium, potassium chloride, and potassium sulfate.

  The content of potassium in the alcohol-taste beverage of the present invention is 30 to 1000 ppm in terms of concentration based on weight. When the potassium content is less than 30 ppm, the richness and palatability of the alcohol-taste beverage may be insufficient, and when it exceeds 1000 ppm, the bitterness becomes noticeable. The potassium content is preferably 36 to 985 ppm, and more preferably 67 to 985 ppm.

  The content of sodium in the alcohol-taste beverage of the present invention is preferably 50 ppm or less in terms of concentration based on weight. When the sodium content exceeds 50 ppm, the taste becomes blurred. The sodium content is more preferably 0 to 30 ppm, and still more preferably 0 to 15 ppm.

  The alcohol-taste beverage of the present invention contains a thickening polysaccharide. The thickening polysaccharide referred to in the present specification is a natural polysaccharide that has been conventionally used for imparting viscosity to foods, stabilizing milk, or gelling. When two or more kinds of natural polysaccharides are used for the purpose of thickening, they can be expressed as thickening polysaccharides as an abbreviation.

  The thickening polysaccharide is a food additive. Specific examples of the thickening polysaccharide include tamarind gum, pectin, gum arabic, locust bean gum, guar gum, alginic acid, carrageenan and the like.

  Content of the thickening polysaccharide of the alcohol taste drink of this invention is a density | concentration based on the weight, and is 30-1000 ppm. If the content of the thickening polysaccharide is less than 30 ppm, the richness and palatability of the alcohol-taste beverage may be insufficient, and if it exceeds 1000 ppm, the viscosity becomes too high to make it difficult to drink. The content of the thickening polysaccharide is preferably 100 to 1000 ppm, more preferably 100 to 300 ppm.

  The alcohol-taste beverage of the present invention has a viscosity of 1.48 to 2.39 cP. If the alcohol-taste beverage of the present invention has a viscosity of less than 1.48 cP, the alcohol-taste beverage may be insufficiently enhanced in its richness and palatability, and if it exceeds 2.39 cP, it becomes difficult to drink it in the mouth. . The alcohol taste beverage of the present invention preferably has a viscosity of 1.51 to 2.39 cP, more preferably 1.51 to 1.69 cP.

  The alcohol-taste beverage of the present invention increases the viscosity by 0.03 to 0.94 cP by containing the thickening polysaccharide. If the increase in viscosity is less than 0.03 cP, the richness and palatability of alcohol-taste drinks may be insufficient, and if it exceeds 0.94 cP, it becomes difficult to drink in the mouth. The increase in the viscosity by containing the thickening polysaccharide is preferably 0.06 to 0.94 cP, and more preferably 0.06 to 0.24 cP.

  The alcohol-taste beverage of the present invention may contain a sweet substance. 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 sweetener here refers to a substance classified as a “sweetener” in the above-mentioned “designated additive” and “existing additive”.

  Specific examples of high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca extract, Rhamnose and ribose are mentioned.

  Specific examples of the saccharide include isomerized sugar, glucose, fructose, 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 sweetening material is a high intensity sweetener, among which the preferred high intensity sweetener is acesulfame potassium or sucralose, or a combination thereof.

  The alcohol-taste beverage of the present invention preferably has an energy amount of less than 5 kcal / 100 ml. The low-calorie alcoholic beverage has a problem of lack of richness and palatability, and the problem is solved by the present invention. An energy amount of less than 5 kcal / 100 ml is easily achieved by using a high-intensity sweetener, and the “good balance” in flavor is maintained.

  The alcohol-taste beverage of the present invention preferably has a saccharide content of 2 w / v% or less. In one preferred embodiment, the carbohydrate content is 1 w / v% or less, more preferably less than 0.5 w / v%. Low-sugar alcohol-taste beverages have the problem of lack of richness and palatability, and the problem is solved by the present invention. Sugar refers to carbohydrates that are not dietary fiber. By reducing carbohydrates, adverse health effects caused by carbohydrate intake such as obesity and diabetes are less likely to occur. Moreover, the refreshing feeling and refreshing feeling of alcohol taste drink can be implement | achieved by reducing sugar.

  The alcohol-taste beverage of the present invention can be made into a carbonated beverage by containing carbon dioxide gas. Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art, such as, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, or the beverage and carbonated water. And may be mixed. The content of carbon dioxide gas is generally adjusted to 1.0 to 6.0 V / L, preferably 1.5 to 5.0 V / L, more preferably 2.0 to 4.0 V / L in terms of gas volume ratio. The

  In the alcohol-taste 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 alcohol-taste beverages You may use thing. Specific examples of the dye include caramel, anthocyanin dye, flavonoid dye, carotenoid dye, quinone dye, porphyrin, diketone dye, betacyanine dye, azaphylon dye, gardenia dye and the like.

  The alcohol-taste beverage production method of the present invention includes steps that are normally performed when producing an alcohol-taste beverage, as described below as an example. A predetermined amount of potable water, flavor, citrus and other flavors, sour substances, sweet substances and food additives are mixed uniformly. Next, the obtained mixed liquid is cooled, and if necessary, addition of alcohol and carbonation are performed.

  The manufacturing method of the alcohol taste drink of this invention includes the process of mixing potassium and a thickening polysaccharide as a raw material. The mixing of potassium and thickening polysaccharide may be performed simultaneously or separately. Mixing of potassium and thickening polysaccharide may be performed at any point in the production process. For example, it may be mixed in the above mixed solution or mixed after carbonation.

  The alcohol-taste beverage thus obtained can then be made into a product by filling and sealing the container. You may filter using a membrane filtration filter before filling a container. Moreover, after creating an intermediate solution in a rich state, carbonated water may be added to prepare an alcohol-taste beverage.

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

Example 1
Manufacture of grapefruit taste strawberry high The amount (g) of the raw material indicated in Table 1 was weighed, dissolved in water to prepare a finished amount of 1 liter, and blown with carbon dioxide to produce grapefruit taste strawberry high. . The produced grapefruit taste cocoon has an alcohol concentration of 6% by volume and a carbon dioxide gas capacity ratio of 2.3 V / L.

[Table 1]

  It was 3.4-3.5 when the pH of the obtained salmon high was measured using "F-72" (brand name) by Horiba. In addition, “DV-I Prime” (trade name) manufactured by Brookfield was used to measure the viscosity of cocoon high before (viscosity 1) and after (viscosity 2) addition of tamarind gum. The results are shown in Table 2.

  The sensory test of the obtained cocoon high was performed as follows. In other words, four panelists specializing in spirits and liqueurs tasted the above strawberry high and evaluated the taste, richness, and degree of fruit juice. At that time, each beverage to be tested has a score of 3 in the test section 1 using sodium citrate, so that the score of 1 which is inferior to the sensory is 1 in comparison with this, and the score of the one which is excellent in the sensory is scored. A score of 5 was assigned so that the score was 5. The average score of 4 people was adopted as the evaluation score. In addition, we compiled the comments of the four people. The results are shown in Table 2.

[Table 2]
Viscosity 1: Before adding tamarind gum Viscosity 2: After adding tamarind gum

  From the results in Table 2, it was found that the combined use of potassium and thickening polysaccharides increased the richness and grape juice feeling of grapefruit taste candy.

Example 2
Manufacture of grapefruit taste strawberry high The ingredients (g) shown in Table 3 were weighed, dissolved in water to prepare a finished amount of 1 liter, and carbon dioxide gas was blown to produce grapefruit taste strawberry high. . The alcohol concentration of the produced grapefruit taste high is 6%, and the carbon dioxide capacity ratio is 3.0 V / L.

[Table 3]

  The pH and viscosity of the beverage obtained in the same manner as in Example 1 were measured, and a sensory test was performed. The results are shown in Table 4. In addition, the numerical value attached | subjected to the comment means the number of persons who gave the comment.

[Table 4]

  From the results of Table 4, it was found that the combined use of potassium having a concentration of 36.7 to 985 ppm and a thickening polysaccharide increased the richness and fruit juice feeling of grapefruit taste strawberry high.

Example 3
Manufacture of grapefruit taste strawberry high The amount of ingredients (g) shown in Table 5 was weighed, dissolved in water to prepare a finished amount of 1 liter, and carbon dioxide gas was blown to produce grapefruit taste strawberry high. . The alcohol concentration of the produced grapefruit-tasting high is 6%, and the volume ratio of carbon dioxide gas is 3.0 V / L.

[Table 5]

  The pH and viscosity of the beverage obtained in the same manner as in Example 1 were measured, and a sensory test was performed. The results are shown in Table 6. In addition, the numerical value attached | subjected to the comment means the number of persons who gave the comment.

[Table 6]
Viscosity 1: Before adding tamarind gum Viscosity 2: After adding tamarind gum

  From the results in Table 6, it was found that the combined use of potassium and a thickening agent having a concentration of 30 to 1000 ppm increased the richness, fruit juice sensation, and taste of grapefruit taste.

Example 4
Improvement of mandarin orange high-taste carbonated drink A commercial mandarin orange high-taste carbonated drink was prepared. This beverage does not contain potassium. To 1 liter of the above beverage, 0.13 g of potassium citrate and 0.3 g of tamarind gum were added (both combined with acesulfame potassium to give 93 ppm as the amount of potassium) to obtain a beverage in Test Zone 18. Separately, 1 liter of the above beverage was prepared, and 0.13 g of potassium gluconate and 0.3 g of tamarind gum were added thereto to obtain a beverage in the test section 19.

  The pH and viscosity of the beverage obtained in the same manner as in Example 1 were measured, and a sensory test was performed. The results are shown in Table 7.

[Table 7]
Viscosity 1: Before adding tamarind gum Viscosity 2: After adding tamarind gum

  From the results in Table 7, it was found that the combination of potassium and thickening polysaccharides increased the richness and fruit juice sensation even in mandarin orange high-taste carbonated beverages. Moreover, the difference in the kind of potassium salt compound did not affect the effect.

Example 5
Improvement of beer-taste carbonated drink A commercially available beer-taste carbonated drink was prepared. This beverage contains potassium at a concentration of 100 ppm. Pectin was added to 1 liter of the beverage to obtain a beverage in the test area 21. Separately, 1 liter of the above beverage was prepared, and tamarind gum was added thereto to obtain a beverage in the test zone 22. Both test groups 21 and 22 were added with pectin and tamarind gum in amounts that increase the 0.2 cP viscosity as compared to the commercially available beer-taste carbonated beverage used as a control.

  The viscosity of the beverage obtained in the same manner as in Example 1 was measured. The results are shown in Table 8. In addition, 15 panelists specializing in beer tasted the above beverages, and compared to the control beverage (test zone 20) and the thickened beverages (test zone 21 or test zone 22), which is more rich, sour and sweet. It was judged whether it was strong (two-point test method). Table 8 shows the number of people determined to be strong and comments. In addition, the numerical value attached | subjected to the comment means the number of persons who gave the comment.

[Table 8]
Viscosity 1: Viscosity before thickening 2: After thickening *: Significant difference at 5% significance level

  Next, 30 panelists specializing in beer tasted the control beverage (test zone 20) and the thickened beverage (test zone 21 or test zone 22), and evaluated the taste quality such as beer quality in five stages. At that time, the inferior one was scored at 0 points and the superior one was scored at 50 points. The average score of 30 people was used as the evaluation score. The results are shown in Table 9 and FIG.

[Table 9]
*: Feeling of throat

  From the results of Tables 8 and 9, and FIG. 1, it was found that the richness and beer-like character are increased by adding a thickening polysaccharide to a beer-taste carbonated beverage containing potassium. Moreover, the difference in the kind of thickening polysaccharide did not affect the effect.

Claims (11)

  An alcohol-taste beverage containing 30 to 1000 ppm of potassium and having a viscosity of 1.48 to 2.39 cP.   The alcohol-taste drink of Claim 1 containing 30-1000 ppm of thickening polysaccharides.   The alcohol taste drink according to claim 1 or 2, comprising at least one selected from the group consisting of potassium citrate and potassium gluconate.   The alcohol-taste beverage according to any one of claims 1 to 3, wherein the thickening polysaccharide is at least one selected from the group consisting of tamarind gum and pectin.   The alcohol taste drink as described in any one of Claims 1-4 whose sodium content is 0-50 ppm.   The alcohol taste drink as described in any one of Claims 1-5 whose carbohydrate content is 2 w / v% or less.   The alcohol taste drink according to any one of claims 1 to 6, wherein the alcohol concentration is less than 1%. Providing an alcohol-taste beverage containing 30 to 1000 ppm of potassium; and adjusting the viscosity of the alcohol-taste beverage to 1.48 to 2.39 cP;
A method for enhancing the richness and palatability of an alcohol-taste beverage comprising Providing an alcohol-taste beverage containing 30-1000 ppm of potassium; and increasing the viscosity of the alcohol-taste beverage by 0.03-0.94 cP;
A method for enhancing the richness and palatability of an alcohol-taste beverage comprising Providing an alcohol-taste beverage having a viscosity of 1.48-2.39 cP; and adjusting the potassium content of the alcohol-taste beverage to 30-1000 ppm;
A method for enhancing the richness and palatability of an alcohol-taste beverage comprising Providing an alcohol-taste beverage having a viscosity of 1.48-2.39 cP; and increasing the potassium content of the alcohol-taste beverage by 30-1000 ppm;
A method for enhancing the richness and palatability of an alcohol-taste beverage comprising