JP2018126118A - Packaged carbonated alcoholic beverage and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged carbonated alcoholic beverage that has reduced sweetness and high alcohol concentrations, the alcoholic beverage having reduced odd tastes.SOLUTION: A carbonated alcoholic beverage contains phosphoric acid or a salt thereof of 0.01-1.3(g/L), and has a carbon dioxide pressure of 2.5 gas volume or more, and a sweetness of 2 or less.SELECTED DRAWING: None

Description

  The present invention relates to a container-packed carbonated alcoholic beverage and a method for producing the same.

Add fruit juice, flavor, sweetener, and sour agent to base liquor (for example, distilled liquor such as shochu, spirits, and alcohol for raw materials) as a container-packed carbonated alcoholic beverage (also called RTD beverage). Flavored products are known.
For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2007-117063) discloses an acid beverage containing 5-55 w / w% phosphoric acid or a salt thereof in order to obtain a refreshing feeling in an alcoholic beverage containing saccharides and fruit juices. The point which mix | blends a raw material is disclosed.

JP 2007-117063 A

As a container-packed carbonated alcoholic beverage, there is a product in which the alcohol concentration is increased and the sweetness is reduced in order to improve compatibility with the meal. In order to reduce sweetness, the amount of sweeteners such as sugars and fruit juices is usually reduced. However, in beverages with reduced sweetness and increased alcohol concentration, the compatibility with meals is improved, but the pungent odor of alcohol tends to be felt. In addition, the acidity and saltiness derived from the acidulant and its salt are mixed with the bitterness of the alcohol, and a non-refreshing flavor (hereinafter referred to as miscellaneous taste) is emphasized and the palatability tends to be poor.
Accordingly, an object of the present invention is to provide an alcoholic beverage having a reduced miscellaneous taste in a container-packed carbonated alcoholic beverage having a low sweetness and a high alcohol concentration.

The inventor of the present invention has intensively studied to solve the above problems. As a result, in a carbonated alcoholic beverage with a small amount of sweetness, it was found that the above problems can be solved by increasing the carbon dioxide pressure and using a predetermined amount of phosphoric acid as a sour agent, thereby completing the present invention. It was.
That is, the present invention includes the following matters.
[1] Containerized carbonated alcoholic beverage containing 0.01 to 1.3 (g / L) phosphoric acid or a salt thereof, a carbon dioxide gas pressure of 2.5 gas volume or more, and a sweetness value of 2 or less .
[2] The carbonated alcoholic beverage according to [1], wherein the alcohol content is 6 v / v% or more.
[3] The container-packed carbonated alcoholic beverage according to [1] or [2], which does not contain a high-intensity sweetener.
[4] The carbonated alcoholic beverage according to any one of [1] to [3], wherein the content of phosphoric acid or a salt thereof is in the range of 0.05 to 1.0 (g / L).
[5] The carbonated alcoholic beverage according to any one of [1] to [4], wherein the content of phosphoric acid or a salt thereof is in the range of 0.06 to 0.3 (g / L).
[6] The carbonated alcoholic beverage according to any one of [1] to [5], wherein the carbon dioxide pressure is 3.0 gas volume or more.
[7] The carbonated alcoholic beverage according to any one of [1] to [6], wherein the content of alcohol derived from gin is 0.01 to 1.5 (v / v%).
[8] The carbonated alcoholic beverage according to any one of [1] to [7], containing α-pinene in an amount of 0.1 to 200 ppb.
[9] The carbonated alcoholic beverage according to any one of [1] to [8], further containing citric acid.
[10] The carbonated alcoholic beverage according to [9], wherein the citric acid content is 0.3 to 3.0 (g / L).
[11] The carbonated alcoholic beverage according to any one of [1]-[10], wherein the degree of sake is 10.0 or more.
[12] The carbonated alcoholic beverage according to any one of [1] to [11], wherein the fruit juice content is 5 (w / v%) or less.
[13] A step of adding phosphoric acid or a salt thereof to a beverage containing alcohol;
Adjusting the alcohol content of the beverage so as to be 6 v / v% or more;
Adjusting the carbon dioxide pressure of the beverage to be 2.5 gas volume or higher;
Adjusting the sweetness value of the beverage to 2 or less;
Filling the beverage liquid in a container;
A method for producing a container-packed carbonated alcoholic beverage, comprising:
[14] The method according to [12] above, wherein the addition amount of the phosphoric acid or a salt thereof is in the range of 0.01 to 1.3 (g / L).
[15] The step of adjusting the alcohol content to 6 v / v% or more includes a step of adding gin so that 0.01 to 1.5 v / v% of gin-derived alcohol is contained. The method according to [13] or [14].

  ADVANTAGE OF THE INVENTION According to this invention, the alcoholic beverage in which miscellaneous taste was reduced is provided in the container filling carbonated alcoholic beverage with little sweetness and high alcohol concentration.

  The container-packed carbonated alcoholic beverage according to the present embodiment contains 0.01 to 1.3 (g / L) phosphoric acid or a salt thereof, the carbon dioxide pressure is 2.5 gas volume or more, and the sweetness value is 2. It is as follows.

(Sweetness value)
The sweetness value is a parameter indicating the intensity of sweetness of the beverage, and is a parameter obtained by converting the content of the sweetener contained in the beverage into sucrose from the viewpoint of sweetness. Specifically, for each sweetener contained in the beverage, the content (g / 100 ml) of each sweetener when converted to sucrose by multiplying the “sweetness” of the sweetener ( g / 100 ml). And the total value (g / 100 ml) of sucrose conversion content about all the sweeteners contained in a drink is calculated | required as a "sweetness value" of a drink.
The “sweetness” is a parameter indicating the intensity of sweetness of each sweetener when compared with sucrose. In the present invention, “sweetness” is referred to as “beverage glossary, June 1999. Issued on May 25, Vivaridge Japan Co., Ltd., value of 11 ”is adopted. If the sweetness value has a range, the median value is adopted.
For example, the sweetness of typical sweeteners is as follows.
Glucose (sweetness 0.65)
Fructose (sweetness 1.5)
Sucralose (sweetness 600)
Acesulfame potassium (sweetness 200)
Aspartame (sweetness 200)

  That is, the beverage of the present invention may contain a sweetener, but its content is such that the sweetness value is 2 or less. When the sweetness value of the beverage is 2 or less, the aftertaste of the beverage can be refreshed and compatibility with the meal can be improved. The sweetness value is preferably 1 or less, more preferably 0.5 or less, and most preferably zero.

  Examples of sweeteners include sugars and high-intensity sweeteners. Saccharides mean monosaccharides and disaccharides. Examples of monosaccharides include glucose, fructose, fructose glucose liquid sugar, and / or isomerized sugar, and examples of disaccharides include sucrose, maltose, lactose, and isomerized lactose.

Preferably, the beverage of the present invention does not contain a high-intensity sweetener.
In the present invention, the high-intensity sweetener means a sweetener having a sweetness level 10 times or more that of sucrose. Examples of the high-intensity sweetener include sucralose, acesulfame potassium, aspartame, and stevia sweetener.
Furthermore, in the beverage of the present invention, in addition to not containing a high-intensity sweetener, the saccharide content is preferably 20 (g / L) or less, more preferably 10 (g / L) or less, and still more preferably Is zero.

(Base liquor)
The beverage of the present invention is a beverage in which the alcohol content is adjusted by adding water or the like to the base alcohol as an alcohol source. Distilled liquor is preferably used as the base liquor. Examples of the distilled liquor include raw material alcohol, gin, whiskey, brandy, shochu, spirits, and combinations thereof. Among these, raw material alcohol and spirits are preferably used.
As the raw material alcohol, preferably used is a product obtained by fermenting molasses and purifying it to a high degree (for example, the alcohol content is 90 v / v% or more). Since the raw material alcohol is inexpensive, the production cost can be reduced. Moreover, since alcohol for raw materials has little content of a fragrance | flavor component as other base liquor, it becomes easy to obtain a refreshing taste drink.
On the other hand, gin is preferably used as the spirit. The gin is a colorless and transparent distilled liquor obtained by adding a scent such as juniper berries (fruits of Western rats) to a fermented liquid of cereals such as barley, rye, and potato. Juniper berry contains α-pinene, terpineol, and the like as characteristic flavor components.
Particularly preferably, the beverage of the present invention is a beverage using mainly raw alcohol as a base liquor and further using a small amount of gin. The gin is preferably in such an amount that the content of alcohol derived from gin in the beverage is 0.01 to 1.5 (v / v%), preferably 0.03 to 1 (v / v%). used. The beverage of the present invention preferably contains 0.1-200 ppb, preferably 1-150 ppb of α-pinene.

(Alcohol degree)
The alcohol content of the beverage of the present invention is preferably 6 v / v% or more, more preferably 7 v / v% or more, and still more preferably 8 v / v% or more. The alcohol content is preferably 15 v / v% or less, more preferably 13 v / v% or less, and still more preferably 11 v / v% or less. By setting the alcohol content to 6 v / v% or more, it is possible to give a drinking feel like alcohol. Moreover, an unpleasant odor and an unpleasant taste can be reduced, and the aftertaste can be made clearer.

(CO2 volume)
The carbon dioxide pressure of the beverage of the present invention is 2.5 gas volume or more as described above. Preferably, the carbon dioxide pressure is 3.0 gas volume or more, more preferably 3.3 gas volume or more. The carbon dioxide pressure is, for example, 5.0 gas volume or less, preferably 4.5 gas volume or less.
By setting the carbon dioxide pressure to 2.5 gas volume or more, it is possible to enhance the refreshing feeling of sake and the refreshing feeling of aftertaste. Moreover, miscellaneous taste and unpleasant odor can be weakened.

(Acidulant)
The beverage of the present invention contains a sour agent. As described above, 0.01 to 1.3 (g / L) phosphoric acid or a salt thereof is used as the acidulant. The content of phosphoric acid or a salt thereof in the beverage is preferably 0.05 to 1.0 (g / L), more preferably 0.06 to 0.3 (g / L). By using phosphoric acid or a salt thereof as a sour agent, it is possible to enhance the refreshing feeling of sake and the refreshing aftertaste. Moreover, miscellaneous taste and unpleasant odor can be weakened. Examples of phosphoric acid salts include trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, potassium phosphate, and calcium phosphate.
Moreover, acidulants other than phosphoric acid or its salt may be added as an acidulant. Examples of acidulants other than phosphoric acid or salts thereof include, for example, adipic acid, citric acid, trisodium citrate (sodium citrate), glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, succinic acid. Monosodium acid, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid And at least one selected from the group consisting of DL-sodium malate.
Preferably, in the beverage of the present invention, citric acid and sodium citrate are used as a sour agent in addition to phosphoric acid or a salt thereof. At this time, the citric acid content is, for example, 0.3 to 3.0 (g / L), preferably 0.5 to 1.65 (g / L), more preferably 1.0 to 2.0. (G / L). The content of sodium citrate is, for example, 0.01 to 2.0 (g / L), preferably 0.1 to 2.0 (g / L).
The acidity of the beverage is, for example, 0.01 to 5.0 g / 100 mL, preferably 0.05 to 1.0 (g / 100 mL), more preferably 0.08 to 0.5 (g / 100 mL). It is. The acidity indicates the acidity in terms of citric acid, and is calculated based on the acidity measurement method determined by the National Tax Agency predetermined analysis method.

(Sake degree)
The beverage of the present invention preferably has a sake degree of 10.0 or more. The sake degree is more preferably 12.0 or more, and still more preferably 15.0 or more. Further, the degree of sake is, for example, 22.0 or less, preferably 20.0 or less.
In addition, sake degree is a unit provided in order to represent specific gravity of drinks, such as sake, and is calculated | required by a following formula.
(Formula 1): Sake degree = 1443 / S-1443
In the above formula, S is specific gravity (15/4 ° C.).
In general, a sweet drink has a high specific gravity, so the degree of sake is low, and a dry drink, on the contrary, has a high degree of sake. The beverage of the present invention preferably has a sake degree of 10.0 or more, that is, a relatively dry beverage.

(Fragrance)
The beverage of the present invention preferably contains a fragrance. As a fragrance | flavor, lemon flavor is suitable, for example. The content of the fragrance is 0.1 to 2.0 (g / L), preferably 0.3 to 1.0 (g / L).

(Fruit juice)
The beverage of the present invention is preferably a low fruit juice or a fruitless beverage. Preferably, the content of fruit juice in the beverage is 5 (w / v%) or less, more preferably 3 (w / v%) or less, and most preferably the beverage of the present invention is fruitless. By being a low fruit juice or non-fruit juice drink, the aftertaste of the drink can be refreshed and compatibility with meals can be improved.

(Production method)
The beverage according to the present invention includes a step of adding phosphoric acid or a salt thereof to a beverage containing alcohol, a step of adjusting the alcohol content of the beverage to 6 v / v% or more, and the carbon dioxide pressure of the beverage. The step of adjusting the sweetness value of the beverage liquid to 2 or less, the step of filling the beverage liquid into the container, and the step of heat sterilization if necessary. It can be manufactured by a method.
For example, the base liquor is diluted with water so that the alcohol content becomes a predetermined concentration. Further, a predetermined amount of other additives such as acidulant is added and mixed uniformly so that the sweetness value becomes 2 or less. Next, carbon dioxide is added by carbonation to adjust the gas volume. Fill and seal the container. Thereby, the drink which concerns on this invention can be obtained. Carbonic acid may be added by using carbonated water instead of water.

(Example)
Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.

[Test Example 1]
In accordance with the formulation shown in Table 1, acidulant (anhydrous citric acid, phosphoric anhydride, anhydrous trisodium citrate) and lemon flavor were added to the raw material alcohol (alcohol content 95 v / v%). Moreover, carbonated water was added so that it might become a predetermined gas pressure, and the alcoholic beverage which concerns on Examples 1 thru | or 5 was obtained. The alcohol content of each beverage was 9 v / v%, and the sweetness value was 0. The acidity was about 0.2 g / 100 mL, the gas volume was 2.5, and the sake level was 17.9.
The obtained alcoholic beverages of Examples 1 to 5 were subjected to sensory evaluation by six specialist panels based on Example 1.
The sensory evaluation is divided into five levels (-2: weak, -1: strength of liquor-like drinking (sake feeling), refreshing feeling of aftertaste, strength of miscellaneous taste, and unpleasant odor. Slightly weak, 0: normal, +1: slightly strong, +2: strong).
Also, the overall evaluation of the taste was evaluated in five levels (-2: bad, -1: somewhat bad, 0: normal, +1: slightly good, +2: good).
For any evaluation item, the average value of 6 expert panels was used as the result. That is, the higher the numerical value, the stronger the “drinking response like liquor” and the “fresh feeling of aftertaste”, the stronger “miscellaneous taste” and “unpleasant odor”, and the higher “taste comprehensive evaluation”.

  The results are shown in Table 2. As shown in Table 2, in the beverages of Examples 2 to 4, the drink-like drinking response, the refreshing feeling of the aftertaste was strongly felt, and the miscellaneous taste and unpleasant odor were weakened, and the overall evaluation as a beverage increased. Was confirmed. That is, in a carbonated alcoholic beverage with 9% alcohol and zero sweetness value, when phosphoric acid is used at a concentration of 0.05 to 1.0 (g / L), a comprehensive evaluation as a beverage Was confirmed to have increased. On the other hand, in the beverage according to Example 5 containing 1.7 (g / L) phosphoric acid, conversely, the refreshing taste like liquor and the refreshing feeling of aftertaste are impaired, and the miscellaneous taste and unpleasant odor are strengthened. Declined.

[Test Example 2]
Then, the gas volume and sweetness value were changed with respect to the beverage of Example 3 having the highest overall evaluation in Test Example 1, and beverages according to Examples 6 to 9 were obtained. The sweetness value was prepared by adding sucrose. Table 3 shows the formulation of the obtained beverage.
And about the drink of Example 3 and Examples 6 thru | or 9, the sensory evaluation point of Example 3 was made into standard: 0 point, and sensory evaluation was performed similarly to Test Example 1.
The results are shown in Table 4.

  As shown in Table 4, the beverage according to Example 6 has a liquor-like drinking response, a refreshing aftertaste, and an increased taste and unpleasant odor as compared to the beverage according to Example 3. The overall evaluation was low. On the other hand, the beverage according to Example 7, conversely, compared to the beverage according to Example 3, the sake-like drinking response, the refreshing feeling of the aftertaste is enhanced, and the miscellaneous taste and unpleasant odor are weakened. It has risen. That is, as a result of sensory evaluation, the beverages according to Example 3 and Example 7 in which the carbon dioxide volume is 2.5 or more are better than the beverages that are not so, and the carbon dioxide volume is 3 or more (in Example 7) Particularly good results have been obtained.

  Further, comparing the results of Example 3, Example 8 and Example 9, the beverage of Example 8 having a sweetness value of 2 has a stronger liquor-like drinking response than the beverage of Example 3 having a sweetness level of 0, and The miscellaneous taste and unpleasant odor were weak, and the overall evaluation as a beverage was comparable. On the other hand, the beverage of Example 9 having a sweetness value of 5 has a liquor-like drinking response and a refreshing feeling of aftertaste and a slightly enhanced taste as compared with the beverage according to Example 3, and the overall evaluation as a beverage Became lower. That is, it was confirmed that a good evaluation result was obtained in a beverage having a sweetness value of 2 or less.

[Test Example 3]
Next, with respect to the beverage of Example 3, the alcohol concentration and the presence or absence of phosphoric acid were changed to obtain beverages according to Examples 10-14. Table 5 shows the formulation of the obtained beverage.
The obtained beverages of Example 3 and Examples 10 to 14 were subjected to sensory evaluation in the same manner as in Test Example 2 with the sensory evaluation score of Example 3 as the reference: 0 points. The results are shown in Table 6.

As shown in Table 6, as the alcohol content is lowered, the drink-like drinking response is reduced, the refreshing feeling of the aftertaste is weaker than in the case of 9%, and the miscellaneous taste and unpleasant odor are strengthened, resulting in a lower overall evaluation as a beverage. It was. Moreover, when not containing phosphoric acid, compared to the case where phosphoric acid was added, there was a tendency to drink like alcohol, a refreshing aftertaste, and a strong taste and unpleasant odor.
Moreover, the measured value of the sake degree of Example 10 and Example 11 was 12.3 and 8.6, respectively.

[Test Example 4]
Next, in the formulation of Example 3, a part of the alcohol source (raw alcohol) to be added was replaced with gin (containing 14.1 ppm of α-pinene in terms of 100% alcohol) to obtain beverages according to Examples 15 to 17 It was. Table 7 shows the formulation of the obtained beverage.
About the obtained drink of Example 3 and Examples 15 thru | or 17, the sensory evaluation which made the sensory evaluation point of Example 3 the reference | standard: 0 point similarly to Test Example 2 was performed. The results are shown in Table 8.

  As shown in Table 8, the beverages of Example 15 and Example 16 (beverages containing 4.2-140 ppb of α-pinene) in which gin was added at 0.3 and 10 ml / L in terms of alcohol were the beverages of Example 3. Compared with, the refreshing feeling like a drink and a refreshing feeling of the aftertaste increased, the miscellaneous taste and unpleasant odor weakened, and the overall evaluation as a beverage increased. On the other hand, in the beverage of Example 17 (a beverage containing 280 ppb of α-pinene) in which the amount of gin added was increased to 20 ml / L in terms of alcohol, the refreshing taste of liquor was enhanced, but the refreshing feeling of the aftertaste was weakened, and the The taste and unpleasant odor became stronger, resulting in a lower overall evaluation as a beverage.

Claims (15)

  A packaged carbonated alcoholic beverage containing 0.01 to 1.3 (g / L) of phosphoric acid or a salt thereof, having a carbon dioxide gas pressure of 2.5 gas volume or more and a sweetness value of 2 or less.   The carbonated alcoholic beverage of Claim 1 whose alcohol content is 6 v / v% or more.   The container-packed carbonated alcoholic beverage of Claim 1 or 2 which does not contain a high sweetness degree sweetener.   The carbonated alcoholic beverage according to any one of claims 1 to 3, wherein the content of phosphoric acid or a salt thereof is in the range of 0.05 to 1.0 (g / L).   The carbonated alcoholic beverage according to any one of claims 1 to 4, wherein the content of phosphoric acid or a salt thereof is in the range of 0.06 to 0.3 (g / L).   The carbonated alcoholic beverage according to any one of claims 1 to 5, wherein the carbon dioxide pressure is 3.0 gas volume or more.   The carbonated alcoholic beverage according to any one of claims 1 to 6, wherein the content of alcohol derived from gin is 0.01 to 1.5 (v / v%).   The carbonated alcoholic beverage according to any one of claims 1 to 7, comprising 0.1 to 200 ppb of α-pinene.   The carbonated alcoholic beverage according to any one of claims 1 to 8, further comprising citric acid.   The carbonated alcoholic beverage according to claim 9 whose content of citric acid is 0.3-3.0 (g / L).   The carbonated alcoholic beverage according to any one of claims 1 to 10, wherein the sake degree is 10.0 or more.   The carbonated alcoholic beverage according to any one of claims 1 to 11, wherein the fruit juice content is 5 (w / v%) or less. A step of adding phosphoric acid or a salt thereof to a beverage containing alcohol;
Adjusting the alcohol content of the beverage so as to be 6 v / v% or more;
Adjusting the carbon dioxide pressure of the beverage to be 2.5 gas volume or higher;
Adjusting the sweetness value of the beverage to 2 or less;
Filling the beverage liquid in a container;
A method for producing a container-packed carbonated alcoholic beverage, comprising:   The method of Claim 12 that the addition amount of the said phosphoric acid or its salt is the range of 0.01-1.3 (g / L).   The step of adjusting the alcohol content to 6 v / v% or more includes a step of adding gin so that 0.01 to 1.5 v / v% of gin-derived alcohol is contained. The method according to 13 or 14.