JP2019201653A - Fruit juice alcohol beverage - Google Patents

Abstract

To provide a bottled fruit juice-containing alcohol beverage containing grapefruit at high content, excellent in fresh feeling as fruit flavor like freshly-squeezed, and providing sure feeling of drink feeling and bitter taste.SOLUTION: There is provided an alcohol beverage containing grapefruit juice of 10 to 40 w/w% in terms of fruit juice rate, and having content of naringin of 40 to 135 ppm, and content weight ratio of naringin and limonene (naringin/limonene) of 4/1 to 1/1. It is preferable that a bottled fruit juice-containing alcohol beverage has further content of limonin of 6 ppm or less and content of phospholipid of 10 ppm or more.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 grapefruit juice.

Fruit-containing alcoholic beverages give fruit flavor by using concentrated juice or straight fruit juice (unconcentrated fruit juice) as raw materials, but the effect is not enough just by using fruit juice,
Various techniques for further improving the flavor have been studied. 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 example, in Patent Document 1, in a high fruit juice beverage containing a high concentration of citrus fruit juice having a fruit juice ratio of 30 to 70%, an ester substance and a terpene in the content liquid of the final product beverage (finished product beverage) It has been reported that by adding flavor so that the ratio of hydrocarbon-based hydrocarbons falls within a specific range, a high juice juice that is rich in citrus flavors and freshness and can satisfy the richness and fruit juice feeling is obtained. .

Patent Document 2 discloses that a high fruit juice containing a high concentration of fruit juice having a fruit juice ratio of 30% or more and 70% or less is sterilized under a condition where a specific amount of phosphoric acid is blended, thereby obtaining a high fruit juice. It is possible to suppress the expression of a peculiar flavor unique to beverages, or to mask the developed different flavor,
It is disclosed that a high fruit juice container-packed fruit juice beverage with improved flavor can be obtained.

In Patent Document 3, a synthetic fragrance prepared by blending a synthetic aroma component with fruit juice is added, and this is homogenized and uniformly dispersed in the fruit juice, thereby having a harmonious fragrance inherent to citrus fruits, It has been reported that a flavor-enriched fruit juice having an addition amount of 1/100 or less can be obtained.

JP 2011-167171 A JP 2011-167170 A JP 2007-20433 A

However, when grapefruit is used as a fruit, a bitter component derived from fruit juice is strongly felt, or a fresh fruit feeling is not yet sufficient. In addition, when blending grapefruit at a high content, since the bitterness becomes stronger and the fruit feeling is hidden, the tendency becomes more prominent, and further new technology is eagerly desired.

An object of the present invention is to provide a beverage containing a high content of grapefruit, which is excellent in freshness as a fruit flavor that seems to be freshly squeezed, and also contains a container-packed fruit juice-containing alcoholic beverage that feels crisp and bitter. It is.

As a result of intensive studies by the present inventors, grapefruit juice was converted to a juice rate of 10 to 40 w /
In the alcoholic beverage containing w%, when the content of the specific bitter component in the final product and the content weight ratio of the bitter component to the specific aroma component are within a specific range, The inventors have found that a rich alcoholic beverage can be obtained, and have completed the present invention.

That is, the present invention is an alcoholic beverage containing 10-40 w / w of grapefruit juice in terms of fruit juice rate, the content of naringin is 40-135 ppm, and the weight ratio of naringin and limonene (naringin / Limonene) relates to a container-packed fruit juice-containing alcoholic beverage having a ratio of 4/1 to 1/1.

The container-packed fruit juice-containing alcoholic beverage of the present invention is excellent in the freshness of grapefruit, and also has an excellent effect of feeling a pleasant feeling and a bitter taste.

Chuhai, which has a low fruit juice content, often adjusts the flavor with a fragrance, and it is not sufficient to achieve a freshly squeezed fruit feeling. In addition, there is a method of adjusting the flavor by adding an extract derived from pericarp or a bittering agent, but only the bitterness is increased, and the umami of the fruit cannot be sufficiently imparted, resulting in an artificial taste. Furthermore, in the case of an alcoholic beverage, it was necessary to make a taste in consideration of the bitter taste of alcohol. Therefore, in the present invention, when the grapefruit juice is contained in an amount of 10 to 40 w / w in terms of the fruit juice ratio, the flavor, fruit extract, fruit raw material liquor and bitterness are taken into consideration while considering the contents of various components contained in the juice. And the like so that the content of naringin in the final product is 40 to 135 ppm and the content weight ratio of naringin and limonene (naringin / limonene) is 4/1 to 1/1. Surprisingly, it became possible to achieve a fruity squeeze of grapefruit and to feel a pleasant feeling and a bitter taste, thereby completing the present invention. Hereinafter, the container-packed fruit juice-containing alcoholic beverage of the present invention may be simply referred to as the high fruit juice alcoholic beverage of the present invention.

The grapefruit juice in the present invention is not limited to the type of grapefruit, and for example, white and ruby fruit juices can be used. These can be used alone or in combination of two or more.

As the fruit juice in the present invention, its preparation method is not particularly limited, and straight fruit juice obtained by directly using fruit juice obtained by squeezing fruit or concentrated fruit 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 clear fruit juice, turbid fruit juice can also be used, whole fruit juice containing fruit hulls and all fruit juice except for coarse solids such as seeds, fruit puree with fruit lining, It is also possible to use fruit juice obtained by extracting the fruit flesh of dried fruit, or communityd fruit juice obtained by mixing fruit skin and fruit pulp into fine juice.

The content of the fruit juice is 10 w / w% or more and 40 w / w% or less, preferably 14 w / w% or more, more preferably 18 w / w% or more in terms of the fruit juice ratio in the high fruit juice alcoholic beverage of the present invention. Yes, preferably 38 w / w% or less, more preferably 35 w / w% or less. “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”.

In the high fruit juice alcoholic beverage of the present invention, the flavor can be adjusted by appropriately blending various flavors while considering the content of the specific component. That is, in the form of a container-packed beverage that has been sterilized by heating and filled into a container, the content of the content liquid is (i) the content of naringin is 40 to 40
135 ppm, (ii) The weight ratio of naringin and limonene (naringin / limonene) is 4 /
It is characterized by satisfying 1-1 / 1. In addition, in this specification, content of the said component can be measured according to the method as described in the below-mentioned Example.

Naringin is a flavanone glycoside contained in the vicinity of the grapefruit peel, and is a component that imparts bitterness and irritation. The amount of grapefruit varies depending on the production area and harvest time, and it is abundant in whole fruit juice and community juice. The amount varies depending on the method of treating the fruit juice. In the high fruit juice alcoholic beverage of the present invention, the content of naringin is 40
˜135 ppm, preferably 51 ppm or more, more preferably 66 ppm or more, preferably 120 ppm or less, more preferably 100 ppm or less.

Limonene is a monoterpene hydrocarbon compound contained in the vicinity of the grapefruit peel, and is a component that imparts a sweet and sour scent and refreshingness. In the high fruit juice alcoholic beverage of the present invention, the limonene content is preferably 10 ppm or more, more preferably 16 ppm or more, still more preferably 23 ppm or more, preferably 160 ppm or less, more preferably 120 ppm or less, still more preferably 90 ppm or less. It is.

The content ratio of naringin to limonene (naringin / limonene) is within the range of 4/1 to 1/1 from the viewpoint of the balance between fragrance and bitterness for feeling a natural grapefruit feeling, but preferably 3/1. It is -1.1 / 1, More preferably, it is 2.5 / 1-1.2 / 1.

Further, limonin is an unpleasant bitter component that is contained in a large amount in the seeds and remains until later. In the high fruit juice alcoholic beverage of the present invention, it is preferable that the amount of limonin is smaller from the viewpoint of natural bitterness and fruit feeling. The limonin content is preferably 6 ppm or less, more preferably 5 ppm or less,
More preferably, it is 4.5 ppm or less.

Phospholipids are abundant in turbid juice, whole fruit juice, and communityd juice, and the amount varies depending on the method of treating the juice. The present inventors have found for the first time that phospholipid is a component that imparts taste thickness, swelling and umami. Therefore, it is preferable that the high fruit juice alcoholic beverage of the present invention contains a phospholipid from the viewpoint of drinking as a liquor and feeling of fruit. The phospholipid content is preferably 10 ppm or more, more preferably 16 ppm or more, still more preferably 23 ppm or more, preferably 100 ppm or less, more preferably 80 ppm or less, and even more preferably 53 ppm or less.

The high fruit juice alcoholic beverage of the present invention is not particularly limited as long as it contains a specific amount of the grapefruit juice and the contents of naringin and limonene satisfy the above (i) and (ii). For example, after measuring the content of ingredients such as naringin and limonene contained in grapefruit juice, alcohol ingredients, fragrances, peel extracts, etc. used as raw materials, a specific amount of grapefruit juice is added to the alcohol ingredients, and contains naringin and limonene Preferably, any other components are mixed so that the content of limonin or phospholipid is within the above range so that the amount satisfies the above relationship, and if necessary, an alcohol such as water is added. It can be produced by diluting with a beverage that does not contain it. Examples of other components include fruit juices other than grapefruit, sugars, acids, flavors, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers. Can be blended.

As the alcohol raw material in the present invention, alcohol (ethanol, ethyl alcohol)
As such, beverages containing alcohol can be used as the alcohol raw material. An alcohol raw material means the liquid substance containing ethyl alcohol used for manufacture of the high fruit juice 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 the distilled liquor include spirits (for example, spirits such as gin, vodka, and tequila; alcohol for raw materials, neutral spirits, etc.) and liqueurs, and these are used alone or in combination of two or more. be able to.

In the high fruit juice alcoholic beverage of the present invention, fruit component-containing raw material liquor can also be used as the alcohol raw material.

The fruit component-containing raw material liquor as used herein is a raw material liquor that contains a fruit flavor component and has a fruit-specific aroma. Examples of fruit component-containing raw material liquor include, for example, soaking liquor obtained by a method in which fruit and fruit skins as raw materials are immersed in an alcohol solution to extract aroma components, and fruit and fruit skin immersed in an alcohol solution are distilled together with the alcohol solution. Distilled liquor obtained by a method for extracting aroma components can be used. In addition, the fruit used for preparation of raw material liquor may be the same as or different from the fruit of fruit juice used in the present invention. Moreover, the alcohol solution to be used, the conditions for immersion and distillation can be appropriately set according to known techniques, and the liquid after extraction may be used after diluting or concentrating as appropriate.

Moreover, the high fruit juice alcoholic beverage of this invention may not contain a high sweetness degree sweetener from a viewpoint of taking out a natural fresh squeezing feeling. In the present specification, the high-intensity sweetener means, for example, peptide-based sweeteners such as neotame, aritem, etc .; glycoside sweeteners such as stevia (stevia extract and stevia are enzymatically treated to add glucose. Stevia derivatives such as enzyme-treated stevia and rebaudioside A having the best sweetness among the sweet components of stevia), licorice extract, etc .; sucrose derivatives such as sucralose, etc .; synthetic sweeteners,
Examples include acesulfame K and saccharin.

The alcohol concentration of the high fruit juice alcoholic beverage of the present invention is not particularly limited, but preferably 1
-11 v / v (volume / volume)%, more preferably 1-9 v / v%. In addition, the alcohol concentration of the high fruit juice alcoholic beverage of 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 is measured,
Calculated using “Table 2 Conversion Table of Alcohol Content, Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix to the 9 National Tax Agency Instruction No. 6, revised on June 22, 2007) .

In order to enhance the refreshing feeling of the alcoholic beverage, it is preferable that the high fruit juice alcoholic beverage of the present invention is blended with carbon dioxide gas and has foaming properties. The gas pressure of the carbon dioxide gas of the high fruit juice alcoholic beverage of the present invention is preferably 0.8 kgf / cm ² or more, more preferably 0.8 to 3.1 k.
It is in the range of gf / cm ² and can be adjusted as appropriate. The high fruit juice alcoholic beverage of the present invention in which carbon dioxide is blended 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, it can measure using the gas volume measuring apparatus GVA-500A by Kyoto Electronics Industry. 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 high fruit juice-containing 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 high fruit juice 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 in the same manner as a normal beverage to make a beverage with 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.

[Contents of various components]
・ 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, after mixing neutral spirits, grapefruit juice, liquid sugar, and fragrance according to the composition shown in Table 1 so that the beverage has BRIX 6.0 and pH 3.3, add carbon dioxide gas, fill the can, and then Sterilized with hot water to prepare packed grapefruit chu-hi (Examples and Comparative Examples). In all the chu-his, 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 “freshness”, “drinking sensation”, “bitterness”, and “overall evaluation” on a 5-point scale. For “Fresh” and “Drinking”, 5 points for “I feel very”, 4 points for “I feel”, 3 points for “I feel a little”, 2 points for “I feel a little”, 1 for “I don't feel” As a point, an average score of evaluation points was calculated. For "bitterness"
Average score of 5 points for "too strong", 4 for "feel strong", 3 for "feel moderate", 2 for "feel slightly", and 1 for "not feel" . For “Comprehensive evaluation”, “Very favorable” is 5 points, “Preferred” is 4 points, “Normal” is 3 points, “Somewhat unfavorable” is 2 points, and “Not preferable” is 1 point The average score of the evaluation points was calculated. The results are shown in Table 1.

From the results shown in Table 1, alcoholic beverages containing a high amount of grapefruit juice have a fresh feeling or a drink when the content of naringin is within a specific range and the weight ratio of naringin and limonene is within a specific range. It can be seen that it is excellent in response and has an excellent taste without being too strong. On the other hand, Comparative Examples 1-1 and 1 in which the content weight ratio of naringin and limonene is too large
-3 is inferior to fresh feeling, and the content ratio is too small Comparative Examples 1-4 and 1
Since -6 had a high limonene content and a strong fragrance, the balance with bitterness was poor, and it was watery and uncomfortable. In addition, Comparative Example 1-2 had a strong bitterness and felt an unusual bitterness with a trailing effect that could not be felt as a fruit feeling, but was found to be a bitter taste due to a high content of limonin. In Comparative Example 1-5, the taste was generally thin, and there was no feeling of fruit juice or drinking.

The container-packed fruit juice-containing alcoholic beverage of the present invention can provide a new taste as a luxury product that gives a fresh feeling of grapefruit.

Claims (5)

An alcoholic beverage containing 10-40 w / w% of grapefruit juice in terms of fruit juice ratio, wherein the content of naringin is 40-135 ppm, and the content weight ratio of naringin to limonene (naringin / limonene) is 4/1. Container-packed fruit juice-containing alcoholic beverage that is ~ 1/1. The container-packed fruit juice-containing alcoholic beverage according to claim 1, wherein the content of limonin is 6 ppm or less. The container-packed fruit juice-containing alcoholic beverage according to claim 1 or 2, wherein the phospholipid content is 10 ppm or more. The container-packed fruit juice-containing alcoholic beverage according to any one of claims 1 to 3, which does not contain a high-intensity sweetener.   The container-packed fruit juice-containing alcoholic beverage according to any one of claims 1 to 4, which has foaming properties.