JP2019201652A - Fruit juice alcohol beverage - Google Patents

Abstract

To provide a bottled citrus fruit juice-containing alcohol beverage good in flavor even with large amount of fruit juice amount, and having fresh flavor of citrus fruits.SOLUTION: There is provided a bottled citrus fruit juice-containing alcohol beverage containing citrus fruit juice of 10 w/w% or more in terms of fruit juice rate, and gin of 0.05 to 5 v/v% in terms of 40 v/v% contained alcohol. There is provided a bottled citrus fruit juice-containing alcohol beverage, in which preferably content of δ-Cadinene is 250 to 5700 ppb. As citrus fruit juice, fruit juice of grapefruit, Yuzu, shaddock, natsudaidai, hassaku orange, Citrus natsudaidai and Citrus tamurana can be used.SELECTED DRAWING: None

Description

The present invention relates to a fruit juice-containing alcoholic beverage. More specifically, the present invention relates to a container-packed alcoholic beverage containing citrus fruit juice.

Citrus has a refreshing aroma and sweet and sour taste, so its juice is very popular as a raw material for food and drink. In addition, freshly squeezed citrus juice has excellent flavor and high consumer taste, but heat sterilization treatment is necessary from the viewpoint of preservation and hygiene, or concentrated fruit juice is used from the viewpoint of production Often, such treatment reduces or changes the fresh aroma and flavor of citrus juice. Therefore, in order to produce a fruit juice beverage having an excellent flavor, particularly a flavor similar to that of raw food, it is necessary to rely on a fragrance. Unlike alcoholic beverages such as cocktails that mix fruit juices with alcohol solutions such as spirits and liqueurs just before drinking at home and in bars, etc., container-packed alcoholic beverages are overheat sterilized after filling the containers in the filling factory In addition, it is assumed that after shipping from the filling factory, it is assumed that it goes through a distribution and storage process, and the heat history of the container-packed alcoholic beverage becomes severe.

For such a problem, for example, in Patent Document 1, a flavor and pH adjuster is prepared by preparing a flavor-enriched concentrated fruit juice obtained by mixing an aroma component contained in a fruit pulp with the concentrated fruit juice of the fruit. It is disclosed that it is possible to make a fruit drink that does not use any synthetic additives such as the above, has a natural flavor, and has little deterioration in aroma.

In Patent Document 2, when a mixture of citrus fruit pulp cell and peel oil is extracted with alcohol and the resulting extract is blended into an alcoholic beverage, surprisingly, the alcoholic beverage has a natural aroma. It is disclosed that the taste of fruit juice is strongly felt.

According to Patent Document 3, the flavedo is peeled off from the citrus peel without destroying the internal oil vesicles and containing the albedo as much as possible, and then generated when the flavedo is crushed in hydrous alcohol. It has been reported that an alcoholic beverage having a fresh citrus flavor can be obtained by using the liquid to be used.

JP 2009-11246 A JP 2010-252640 A JP 2000-350571 A

However, even if fragrances and fruit juices derived from citrus fruits are added, it is still not sufficient to achieve a fresh fruit feeling, and further new technologies are eagerly desired.

An object of the present invention is to provide a container-packed citrus fruit juice-containing alcoholic beverage that has a good aroma even when the amount of fruit juice is large and has a fresh flavor of citrus fruit.

As a result of intensive studies by the present inventors, it is possible to combine the specific amount of gin even when the citrus fruit juice has a high concentration, so that the resulting alcoholic beverage has a good fragrance and retains the fresh flavor of the citrus fruit. As a result, the present invention has been completed.

That is, the present invention is a container-packed citrus fruit juice-containing alcohol comprising 10 to 10% by weight or more of citrus fruit juice and 0.05 to 5 v / v% of gin in terms of alcohol content of 40 v / v%. Regarding beverages.

The container-filled citrus fruit juice-containing alcoholic beverage of the present invention has an excellent effect of having a fragrance such as fragrance even when the amount of fruit juice is large and having a fresh flavor of citrus fruit.

The container-packed citrus fruit juice-containing alcoholic beverage of the present invention has a citrus fruit juice of 10 w in terms of fruit juice rate.
/ W% or more, and contains a specific amount of gin.

Generally, straight fruit juice that is not heat-concentrated may be used as the fruit juice, but it is often concentrated fruit juice because productivity is not good in consideration of production and transportation. In addition, in the case of a container-packed beverage, heat sterilization treatment is essential, and in a conventional container-packed fruit juice-containing alcoholic beverage, the components inherent to freshly squeezed fruit juice are reduced by heating or concentration treatment. It was. However, in the present invention, by adding a specific amount of gin therein, δ-Cadinene, which is also a component contained in gin, is enhanced. Surprisingly, even if concentrated juice is used, citrus fruits It became possible to maintain the fresh flavor of the present invention, and completed the present invention. Hereinafter, the container-packed citrus fruit juice-containing alcoholic beverage of the present invention may be simply referred to as the alcoholic beverage of the present invention.

Citrus fruits in the present invention is a general term for plants belonging to the citrus subfamily, for example,
Lemon, grapefruit (white, ruby), lime, orange (navel orange, valencia orange), mandarin orange, tongue, summer orange, sweet summer, hassaku, hyuga natsu, shikwasa, sudachi, yuzu, kabos, daidai, yokan Ponkan, kankan, sanbokan, oro blanco and pig tan can be preferably used.
These can be used alone or in combination of two or more. Among them, grapefruit, yuzu, butan, summer oranges, hassaku,
It is preferable to use one kind or two or more kinds selected from the group consisting of sweet summer and hyuga.

The method for preparing the citrus fruit juice in the present invention is not particularly limited, and straight fruit juice using the fruit juice obtained by squeezing the fruit as it is or concentrated juice obtained according to a known method can be used. As the concentrated fruit juice, fruit juice obtained by clarifying part or all of the fruit juice, that is, transparent juice or translucent juice may be used. Moreover, what adjusted the sugar content with saccharides, honey, etc., or what adjusted the acidity may be used. In addition to transparent juice,
It is possible to use turbid juice, and the whole fruit juice including the fruit hulls is crushed to remove only rough solids such as seeds, the fruit puree with the fruit lined back, and the fruit juice of the dried fruit Alternatively, communityd juice obtained by mixing fruit juice and finely crushed fruit skin or pulp can also be used. In the present invention, it is preferable to use a turbid juice or a communityd juice from the viewpoint of fruit feeling or drinking as a liquor.

The content of the citrus fruit juice is 10 w / w% or more, preferably 15 w / w% or more in terms of the fruit juice ratio in the alcoholic beverage of the present invention, and there is no particular upper limit, but 100 w from the viewpoint of the taste.
/ W% or less is preferable. “Fruit rate” as used herein refers to the relative concentration when straight fruit juice obtained by squeezing fruit is taken as 100%, and is specific to each fruit shown in the JAS standard (Japanese Agricultural Standard for fruit drinks). Conversion can be made based on the standard of refractive index for sugar (Bx) or the standard of acidity (%). In the present application, the concentration of fruit juice contained in the alcoholic beverage is calculated and calculated as a relative concentration when straight juice is 100% by analysis and calculation, and is referred to as “straight conversion value”. Moreover, when using 2 or more types of citrus fruit juice, it is a total content.

In addition, as citrus fruit juice, grapefruit, yuzu, buntan, summer orange, hassaku,
In the case of using one or two or more selected from the group consisting of Kanatsu and Hyunatsu, their content is preferably 10 w / w% or more in terms of fruit juice ratio in the alcoholic beverage of the present invention. More preferably, it is 15 w / w% or more. In the present specification, the content of one or more fruit juices selected from the group consisting of grapefruit, yuzu, buntan, summer mandarin, hassaku, sweet summer, and hyuga natsu is the above-mentioned used in the present invention. It is the total content of fruit juice.

In addition, in this invention, in addition to the said citrus fruit juice, another kind of fruit juice may be mix | blended. For example, apple juice, grape juice, peach juice, tropical fruit juice (pineapple, guava, banana, mango, acerola, papaya, passion fruit, lychee, etc.), and other fruit juices (plum juice, pear juice, apricot juice, plum juice) Berry juice, kiwi fruit juice, cherry juice, chestnut juice, etc.), watermelon juice, tomato juice, carrot juice, strawberry juice, melon juice, and the like.

  In the present invention, a specific amount of gin is added to the citrus juice described above.

Gin is made from barley, rye, potato, and other cereals. The spirits obtained by saccharification, fermentation, and distillation using malt and enzyme are soaked in grassy bark such as juniper berries and distilled again. Distilled liquor obtained and classified as spirits by Japanese liquor tax law. In the present invention, any gin classified into the spirits can be used without particular limitation.

The content of gin is 0.05 v / v (volume)% or more and 5 v / v% in terms of the amount of alcohol contained in the alcoholic beverage of the present invention, in terms of the amount of alcohol contained in 40 v / v%, from the viewpoint of not impairing the original fragrance of the fruit.
Or less, preferably 0.09 v / v% or more, more preferably 0.2 v / v% or more, preferably 4 v / v% or less, more preferably 3 v / v% or less, still more preferably 2 v.
/ V% or less. Here, “40% v / v converted alcohol content” means 40% v / v based on the volume of alcohol contained in the alcohol-containing liquid (gin) actually used.
Means to calculate the amount corresponding to the alcohol-containing liquid. For example, when 1 mL of alcohol-containing liquid A (gin) having an alcohol content of 1 is used, the volume of alcohol contained in A is 1 mL × 1/100 = 0.01 mL, and therefore an alcohol-containing liquid of 40 v / v% The amount corresponding to B (QmL) satisfies the relationship of 0.40 × Q = 0.01, and Q is 0.025.
It is calculated as mL, and the content (% by mass) of the alcohol-containing liquid B in the beverage can be calculated.

The alcohol concentration of the alcoholic beverage of the present invention is not particularly limited, but preferably 1-11.
v / v (volume / volume)%, more preferably 1 to 9 v / v%. In addition, the alcohol concentration in this invention can be measured with a vibration-type density meter. Specifically, a sample from which a small amount of carbon dioxide gas has been removed (may not be included) is prepared from alcohol-containing liquids or alcoholic beverages by filtration or ultrasonic waves, and the sample is subjected to direct-fire distillation. Then, the density of the obtained distillate at 15 ° C was measured, and “Table 2 Alcohol content and density”, which is an appendix to the National Tax Agency's prescribed analysis method (Heisei 19 National Tax Agency Directive No. 6, revised on June 22, 2007) (15 ° C.) and specific gravity (15/15 ° C. conversion table) ”.

In the production of the alcoholic beverage of the present invention, in addition to the aforementioned gin, alcohol (ethanol,
Ethyl alcohol) itself or a beverage containing alcohol can be used as an alcohol raw material. An alcohol raw material means the liquid substance containing ethyl alcohol used for manufacture of the alcoholic beverage of this invention.

The alcohol raw material that can be used in the present invention is not particularly limited as long as it is an alcohol-containing liquid suitable for drinking, and can be obtained by, for example, alcohol fermentation of sugar with yeast. The raw materials for alcohol fermentation are not particularly limited, and fruits such as grapes, apples, cherries and palms, grains such as rice, wheat and corn, root vegetables such as potatoes and sweet potatoes,
And sugar cane.

Examples of the alcohol raw material include brewed liquor, distilled liquor, and mixed liquor obtained by mixing distilled liquor. Examples of brewed sake include sake, wine and beer. Examples of distilled liquors include spirits (for example, spirits such as vodka, rum, and tequila; alcohol for raw materials, neutral spirits, etc.), liqueurs, whiskeys (
For example, whiskey and brandy), and shochu (continuous distillation shochu and single distillation shochu)
These may be used alone or in combination of two or more.

The container-packed alcoholic beverage of the present invention is not particularly limited as long as it contains the specific amount of citrus juice and the specific amount of gin. For example, it is produced by adding citrus fruit juice and gin to the alcohol raw material, mixing any other components as necessary, and diluting with a beverage not containing alcohol such as water, if necessary. Can do. As other components, for example, sugars, acids, fragrances, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like may be blended. it can. These addition amounts can be appropriately set according to known techniques. Moreover, from the viewpoint of producing a natural feeling of squeezing, the container-packed alcoholic beverage of the present invention may not contain a fragrance. Since gin contains δ-Cadinene, which is also contained in citrus fruits, the content in the alcoholic beverage of the present invention is used as an index, and the amount of alcohol contained in gin is also considered. The flavor can be adjusted by adjusting the content of gin in the alcoholic beverage of the present invention.

The content of δ-Cadinene in the alcoholic beverage of the present invention is
From the viewpoint of compatibility with the scent of fruits, preferably 250 ppb or more, more preferably 300 p.
pb or more, more preferably 450 ppb or more. Moreover, it is preferably 5700 ppb or less, more preferably 2000 ppb or less, and still more preferably 1400 ppb or less.

In order to enhance the refreshing feeling of the alcoholic beverage, it is preferable that the alcoholic beverage of the present invention is blended with carbon dioxide and has foaming properties. The gas pressure of the carbon dioxide gas of the alcoholic beverage of the present invention is preferably 0.8 kgf / cm ² or more, more preferably 0.8 to 3.1 kgf / cm ² , and can be adjusted as appropriate. The alcoholic beverage of the present invention containing carbon dioxide includes a so-called chu-hi form. The measurement of carbon dioxide pressure can be performed by a method known to those skilled in the art. For example, GVA-50, a gas volume measuring device manufactured by Kyoto Electronics Industry
It can be measured using 0A. More specifically, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure. In this specification, unless otherwise specified, the carbon dioxide pressure is measured by this method. The carbon dioxide pressure of the alcoholic beverage of the present invention is not particularly limited, but means the gas pressure after sniffing when the liquid temperature during measurement is 20 ° C.

The alcoholic beverage of the present invention can be filled into a sealed container such as a bottle, a can, a barrel, or a plastic bottle as in the case of a normal beverage to make a beverage in a container.

EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.

[Content of δ-Cadinene]
・ Analyzer Gas chromatography (GC-MSD manufactured by Agilent)
-GC oven temperature conditions 40 ° C (5 minutes)-6 ° C / min-240 ° C
MS condition Quadrupole set value: 150 Ion source set value: 230
Area value calculation conditions Total ion mode Mass (LOW): 35 Mass (HIGH): 550
Column DB-WAXETR 60m Inner diameter 320 μm Film thickness: 0.25 μm
・ Sample pretreatment conditions Sample 80μl and internal standard (decanoic acid methyl ester 20ppm alcohol aqueous solution)
Mix 20μl in 20ml screw cap vial ・ Dynamic headspace conditions Equipment: MPS
Adsorbent: TENAX
Sample vaporization temperature: 80 ° C
Gas supply for sample vaporization: 3000ml
Gas supply rate for sample vaporization 100ml / min
Gas for sample vaporization Nitrogen / Peak retention time Components and concentrations were identified by MS analysis.

Test example 1
A grapefruit juice-containing alcoholic beverage was prepared as follows. Specifically, Table 1.
Each component was mixed according to the composition shown in the following, and then carbon dioxide was added, filled into a can, and then sterilized with hot water to prepare a container-packed grapefruit chu-hi (Examples and Comparative Examples). The gin used contained 110 ppm of δ-cadine. In any of the chu-hi, the alcohol concentration was 6 v / v%, the pH was 3.3, and the gas pressure (20 ° C.) was 1.8 kgf /
cm ² .

The flavor of the obtained chuhai was evaluated by a sensory test using a scoring method. Five well-trained sensory evaluators evaluated the “scent intensity”, “fresh fruit scent”, and “scent intensity of gin” on a 5-point scale. An average score of 5 points for “I feel very”, 4 points for “feel”, 3 points for “feel slightly”, 2 points for “feel slightly”, and 1 point for “not feel” was calculated. In addition, a relative evaluation with respect to the control (Comparative Example 1-1) was also performed in consideration of each evaluation item. “Very good” was assigned as “◎”, “good” as “◯”, “slightly good” as “△”, and “control” as “---”. The results are shown in Table 1.

From the results of Table 1, it can be seen that the alcoholic beverage containing gin and grapefruit juice increases the strength of fragrance as the content of gin increases (Examples 1-3 to 1).
-7). This intensity of fragrance is not obtained when only fruit juice or fragrance is used without using gin, and Comparative Examples 1-1 and 1-2 have a fragrance like grapefruit, but the fragrance is not strong. It was weak and could not be felt fresh. In addition, Example 1-3 was clearly better in fragrance than Comparative Examples 1-1 and 1-2, and the grapefruit peel scented. The gin content is 0.3 in terms of the content of alcohol containing 40 v / v%.
In Examples 1-4 and 1-5, which are 1 v / v%, not only the aroma but also the taste of grapefruit when drunk has a strong squeezed fruit feeling and feels a fresh flavor. In Example 1-6, the content of gin is 3 v / v% in terms of the above, and the green scent of gin is slightly felt at the top. In Example 1-7, in which the content of gin was 5 v / v% in terms of the above, the sensation and bitterness of gin were further felt in the rear mouth. It was also found that as the amount of gin increased, the intensity of gin fragrance increased and the fresh fruit scent decreased (Comparative Example 1-
3).

Test example 2
According to the composition shown in Table 2, container-packed grapefruit chu-hi (Examples and Comparative Examples) was prepared in the same manner as in Test Example 1, and sensory evaluation was performed in the same manner as in Test Example 1. In addition, in comprehensive evaluation, each Example was evaluated by using a comparative example having the same fruit juice content as a control. The results are shown in Table 2.

From Table 2, it can be seen that even when the fruit juice content is 5 w / w%, even if there is no gin, the fragrance is not so bad, but when the fruit juice content is 10 w / w%, the fragrance feels less.
In addition, when gin is contained, it can be seen that the strength of fragrance is improved. In particular, when the fruit juice content is 15 w / w% or more, the scent is felt less without gin, but it can be seen that the scent is improved by adding gin.

The container-packed citrus fruit juice-containing alcoholic beverage of the present invention has a fresh citrus flavor and can provide a new taste as a luxury product.

Claims (5)

Container-packed citrus fruit juice-containing alcoholic beverage containing 0.05 to 5 v / v% of citrus fruit juice in terms of fruit juice conversion and 10% w / w% or more in terms of alcohol content of 40v / v%. The stuffed citrus fruit juice-containing alcoholic beverage according to claim 1, wherein the content of δ-Cadinene is 250 ppb to 5700 ppb. The container-filled citrus fruit juice-containing alcoholic beverage according to claim 1 or 2, wherein the citrus fruits is one or more selected from the group consisting of grapefruit, citron, buntan, summer orange, hassaku, sweet summer, and hyuga. The content of one or more fruit juices selected from the group consisting of grapefruit, yuzu, buntan, summer mandarin, hassaku, sweet summer, and hyuga natsu is 10 w / w% or more in the beverage. Container-packed citrus fruit juice-containing alcoholic beverage. The container-filled citrus fruit juice-containing alcoholic beverage according to any one of claims 1 to 4, which has foaming properties.