JP2020048444A - Alcoholic beverage, method for producing alcoholic beverage, and method for reducing edge - Google Patents

Abstract

To provide an alcoholic beverage in which the edge is reduced, a method for producing alcoholic beverage, and a method for reducing edge.SOLUTION: The alcoholic beverage according to the present invention contains acetic acid and magnesium. Further, in the alcoholic beverage according to the present invention, the content of the acetic acid is preferably 0.010 to 0.150%. Further, in the alcoholic beverage according to the present invention, the content of the magnesium is preferably 0.1 to 10.0 ppm. The method for producing an alcoholic beverage according to the present invention includes a step of containing acetic acid and magnesium. In the method for reducing edge according to the present invention, magnesium is contained in an acetic acid-containing alcoholic beverage.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to an alcoholic beverage, a method for producing an alcoholic beverage, and a method for reducing deer.

  As for alcoholic beverages, many types of alcoholic beverages and methods for producing the same have been proposed in order to meet various tastes of drinkers.

For example, Patent Literature 1 discloses that, in an alcoholic beverage containing acetic acid, the pH of the beverage is adjusted so as to satisfy 7>P> 1.6304 × log (a × b) + P of 3.15. Acetate-containing alcoholic beverages are described.
Note that, in Patent Document 1, in the formula, P indicates the pH of an acetic acid-containing alcoholic beverage, a indicates the acetic acid concentration (weight / volume%) in the beverage, and b indicates the alcohol concentration (volume / volume) in the beverage. %).

JP 2006-174754 A

The present inventor has studied in detail the flavor of an alcoholic beverage containing acetic acid as disclosed in Patent Document 1, and has confirmed that the flavor of acetic acid acts on the flavor of alcohol to produce a strong "kado" on the flavor of the beverage. did.
We thought that if the strong "Kado" of alcoholic beverages containing acetic acid could be reduced by a new method never proposed before, the value of the beverage could be greatly improved.

  Therefore, an object of the present invention is to provide an alcoholic beverage with reduced cadmium, a method for producing an alcoholic beverage, and a method for reducing caddy.

The above problem can be solved by the following means.
(1) An alcoholic beverage containing acetic acid and magnesium.
(2) The alcoholic beverage according to the above item 1, wherein the content of the acetic acid is 0.010 to 0.150%.
(3) The alcoholic beverage according to the above (1) or (2), wherein the content of the magnesium is 0.1 to 10.0 ppm.
(4) The alcoholic beverage according to any one of the above (1) to (3), which contains a fruit flavor.
(5) A method for producing an alcoholic beverage including a step of containing acetic acid and magnesium.
(6) A method for reducing cad in an alcoholic beverage containing acetic acid, wherein the alcoholic beverage contains magnesium.

Since the alcoholic beverage according to the present invention contains acetic acid and magnesium, kado can be reduced.
Since the method for producing an alcoholic beverage according to the present invention includes a step of containing acetic acid and magnesium, it is possible to produce an alcoholic beverage with reduced cad.
ADVANTAGE OF THE INVENTION Since the acetic acid and magnesium are contained in an alcoholic beverage, the cad reduction method of this invention can reduce the cad of an alcoholic beverage.

  Hereinafter, an embodiment (this embodiment) for carrying out the alcoholic beverage, the method for producing an alcoholic beverage, and the method for reducing a quadrature according to the present invention will be described.

[Alcoholic beverage]
The alcoholic beverage according to the present embodiment is a beverage containing acetic acid and magnesium.
Here, the alcoholic beverage is a beverage containing alcohol, and is not limited to a specific kind of beverage, but is a fruity-flavored alcoholic beverage or vegetable-flavour that can make use of the acidity played by acetic acid as a fruity or vegetable-like flavor. It is preferably an alcoholic beverage, and particularly preferably a fruit-flavored alcoholic beverage. Note that a fruit-flavored alcoholic beverage is a beverage that imparts a fruit flavor (flavor) to a drinker, and a vegetable-flavored alcoholic beverage is a beverage that imparts a vegetable flavor (flavor) to a drinker. Beverages, cocktail taste drinks, sour taste drinks, and the like.

(Acetic acid)
Acetic acid is a type of carboxylic acid and is also called ethanoic acid.
And acetic acid imparts sourness to alcoholic beverages with a unique savory flavor, but by acting with the flavor of alcohol, produces a strong "kado" in the beverage.
In addition, the acetic acid can enhance the “ease of drinking” of the alcoholic beverage by acting on the taste of magnesium described below (by suppressing the salty taste and sliminess that catches on the throat of magnesium).

  The acetic acid content is preferably 0.010% (w / v%) or more, more preferably 0.020% or more, 0.025% or more, 0.030% or more, and 0.040% or more. When the acetic acid content is equal to or more than the predetermined value, the problem (strong kado) of the present invention becomes clear. In addition, when the content of acetic acid is equal to or more than a predetermined value, the ease of drinking can be enhanced.

  The acetic acid content is preferably 0.150% or less, more preferably 0.130% or less, 0.110% or less, 0.080% or less, and 0.060% or less. When the content of acetic acid is equal to or less than the predetermined value, the effect of reducing cadmium can be firmly exhibited. In addition, when the content of acetic acid is equal to or less than the predetermined value, the effect of enhancing the ease of drinking can be firmly exhibited.

The origin of acetic acid contained in alcoholic beverages is not particularly limited. For example, fruit flavors described below, various fruits listed in the description of fruit flavors (juice obtained by squeezing fruits), and brewing of the various fruits are produced. Fruit vinegar and the like may be used.
The acetic acid content of the alcoholic beverage can be measured, for example, by high performance liquid chromatography (HPLC).

(magnesium)
Magnesium is one of the mineral components.
And, magnesium, surprisingly, when added to alcoholic beverages containing acetic acid, reduces the strong "cad" produced by the action of the flavor of alcohol and the flavor of acetic acid.
Moreover, magnesium can enhance the "easiness of drinking" of alcoholic beverages by acting on the above-mentioned acidity of acetic acid (by suppressing the acidity that is caught in the throat of acetic acid).

  The content of magnesium is preferably 0.1 ppm (mg / L) or more, more preferably 0.4 ppm or more, 0.5 ppm or more, 0.7 ppm or more, and 1.1 ppm or more. When the content of magnesium is equal to or more than the predetermined value, the effect of reducing cad in alcoholic beverages can be more reliably exerted. In addition, when the content of magnesium is equal to or more than a predetermined value, the ease of drinking can be enhanced.

  The content of magnesium is preferably 10.0 ppm or less, more preferably 7.2 ppm or less, 4.8 ppm or less, 3.6 ppm or less, 2.4 ppm or less, 1.8 ppm or less. When the content of magnesium is equal to or less than the predetermined value, the effect of reducing cad in alcoholic beverages can be firmly exhibited. In addition, when the content of magnesium is equal to or less than a predetermined value, the effect of enhancing the ease of drinking can be firmly exhibited.

(Content of magnesium / content of acetic acid)
In the alcoholic beverage according to the present embodiment, in order to make the content of magnesium relative to the content of acetic acid more appropriate, the content of magnesium is set to Appm (mg / L), and the content of acetic acid is set to B% (w / v%), it is preferable that A / B be within a predetermined range.
Specifically, A / B is preferably 4.80 or more, more preferably 5.90 or more, 9.50 or more, and more preferably 18.00 or more. When A / B is equal to or more than the predetermined value, the effect of reducing the ado of the alcoholic beverage can be more reliably exerted. Further, when A / B is equal to or more than the predetermined value, the ease of drinking can be further enhanced.
A / B is preferably 143 or less, more preferably 120 or less, 95 or less, 60 or less, 36 or less, 30 or less, and 25 or less. When the A / B is equal to or less than the predetermined value, the effect of reducing the kado of the alcoholic beverage can be more firmly exhibited. Further, when A / B is equal to or less than the predetermined value, the effect of enhancing the ease of drinking can be more firmly exhibited.

  Magnesium can be contained in the form of various salts such as magnesium chloride and magnesium carbonate. For example, when magnesium is contained as magnesium chloride, “content of magnesium chloride” and “content of magnesium chloride / The "content of acetic acid" will be described below.

(Content of magnesium chloride)
The content of magnesium chloride is preferably 0.001% (w / v%) or more, more preferably 0.003% or more, 0.004% or more, 0.006% or more, and 0.009% or more. When the content of magnesium chloride is equal to or more than the predetermined value, the effect of reducing the cad of alcoholic beverages can be more reliably exerted. In addition, when the content of magnesium chloride is equal to or more than a predetermined value, the ease of drinking can be enhanced.

  The content of magnesium chloride is preferably 0.080% or less, more preferably 0.060% or less, 0.040% or less, 0.030% or less, 0.020% or less, and 0.015% or less. When the content of magnesium chloride is equal to or less than the predetermined value, the effect of reducing the ado of the alcoholic beverage can be firmly exhibited. In addition, when the content of magnesium chloride is equal to or less than the predetermined value, the effect of enhancing the ease of drinking can be exhibited firmly.

(Content of magnesium chloride / content of acetic acid)
In the alcoholic beverage according to the present embodiment, in order to make the content of magnesium chloride relative to the content of acetic acid more appropriate, the content of magnesium chloride is set to C% (w / v%), and the content of acetic acid is set to B. % (W / v%), it is preferable that C / B be within a predetermined range.
Specifically, C / B is preferably 0.04 or more, more preferably 0.05 or more, 0.08 or more, and 0.15 or more. When C / B is equal to or more than the predetermined value, the effect of reducing the ado of the alcoholic beverage can be more reliably exerted. In addition, when C / B is equal to or more than the predetermined value, the ease of drinking can be further enhanced.
C / B is preferably 1.80 or less, more preferably 1.20 or less, 1.00 or less, 0.80 or less, 0.50 or less, 0.30 or less, and 0.25 or less. When C / B is equal to or less than the predetermined value, the effect of reducing the ado of the alcoholic beverage can be more firmly exhibited. Further, when C / B is equal to or less than the predetermined value, the effect of enhancing the ease of drinking can be more firmly exhibited.

  The magnesium content of the alcoholic beverage can be measured, for example, by ICP analysis (Inductively Coupled Plasma).

(alcohol)
The alcoholic beverage according to the present embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, and is not limited to a type, a production method, a raw material, or the like as long as the desired effect of the present invention is not impaired. Is preferred. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka and whiskey, and alcohols for raw materials, and one or more of these can be used in combination. As the brewed liquor, for example, beer, low-malt beer, fruit liquor, sweet fruit liquor and the like can be used alone or in combination of two or more.
In this specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
Although the alcohol content is not particularly limited, for example, it is 6% (v / v%) or more, 7% or more, 7.5% or more, 8% or more, 12% or less, 11% or less, 10% or less, 10% 9.5% or less.

  The alcohol content of the alcoholic beverage according to the present embodiment can be measured based on, for example, the National Tax Agency's prescribed analysis method (instruction order) 3 sake 3-4 alcohol content (vibrating density meter method).

(Foaming)
The alcoholic beverage according to the present embodiment may be non-foaming or effervescent. Here, the foaming property in the present embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm ² or more, and the non-foaming property means that the gas pressure at 20 ° C. is less than 0.5 kg / cm ^2. It means that.

(Fruit juice, fruit flavor, vegetable flavor)
The alcoholic beverage according to the present embodiment may contain fruit juice in order to be the fruit-flavored alcoholic beverage or the vegetable-flavored alcoholic beverage, but the flavor type of the beverage is fruity or vegetable depending on the fruit flavor or the vegetable flavor. Fruit juice or low fruit juice may be used as long as it is prepared in such a manner.

Here, “no fruit juice” indicates that no fruit juice is contained, and “low fruit juice” indicates that the content of juice is less than 10.0% in terms of a fruit juice ratio.
The content of juice (converted to juice ratio) is calculated as “content (converted to juice ratio)% (specifically, w / w%)” = “combined amount of juice (g)” × “concentration ratio” / 100 g × 100. Can be calculated. In calculating the "concentration ratio" (the relative concentration ratio of juice when the straight juice is taken as 100%), the JAS standard should be used, and the standard of the refractive index for sugar specific to each fruit (Bx) Alternatively, it can be converted based on the standard (%) of the acidity.
In addition, “fruit flavor” is a flavor that adds a fruit-like flavor to a beverage, and includes, for example, citrus flavors (lemon, lime, orange, orange, grapefruit, yuzu, iyokan, unshu mandarin, kabosu, kishu mandarin, quinnot , Koji, Sunbow Can, Citron, Bellows, Sudachi, Daidai, Tachibana, Tangor, Natsumikan, Hassaku, Hanayuzu, Hyuganatsu, Hirami Lemon (Shikuwasa), Buntan, Ponkan (Mandarin Orange) etc., Citrus Flavors, Apple Flavors, Apple Flavors Peach flavor, mango flavor and the like.
The “vegetable flavor” is a flavor that adds a vegetable-like flavor to a beverage, and includes, for example, flavors of tomato, carrot, pepper, sweet potato, ginger, and the like.

(Mineral component)
The alcoholic beverage according to the present embodiment may further contain sodium, potassium, and calcium, in addition to magnesium, in order to make the beverage rich in mineral components.
In addition, you may make each said mineral component contain in the state of various salts, such as chloride.

(Other)
The alcoholic beverage according to the present embodiment includes a sweetener, a high-sweetness sweetener, an antioxidant, a flavor, an acidulant, a salt, a dietary fiber, and the like which are usually blended as a beverage within a range in which the desired effect of the present invention is not inhibited. Hereinafter, "additives" may be appropriately added. As a sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, ticlo, durutin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. As the acidulant, for example, adipic acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid , L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, etc. be able to. As the salts, for example, common salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.

  As the above-mentioned acetic acid, magnesium, alcohol, additives and the like, commercially available ones can be used.

(Container packed alcoholic beverages)
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling various containers with alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called a can container and a barrel container made of metal (made from aluminum or steel) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any currently available containers can be applied. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light and can maintain stable quality at room temperature for a long time.

  As described above, since the alcoholic beverage according to the present embodiment contains acetic acid and magnesium, the alcohol content can be reduced. In addition, the alcoholic beverage according to the present embodiment has enhanced ease of drinking.

[Method for producing alcoholic beverages]
Next, a method for producing an alcoholic beverage according to the present embodiment will be described.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step and a post-processing step.

In the mixing step, water, acetic acid, magnesium, drinking alcohol, additives and the like are appropriately charged into a mixing tank to produce a mixed liquid.
In this mixing step, the respective raw materials may be mixed and adjusted so that the content of acetic acid, the content of magnesium, and the like fall within the above-mentioned predetermined ranges.

In the post-treatment process, for example, processes such as filtration, sterilization, addition of carbon dioxide, and filling in a container are selectively performed as necessary.
The filtration treatment in the post-treatment step can be performed by a general filter or a strainer. Further, the sterilization treatment in the post-treatment step is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but the present invention is not limited to this and can be applied as long as the same treatment can be performed. Further, it is preferable that the filling treatment in the post-treatment step is carried out in a clean room in which the degree of cleanliness is maintained so as to be usually performed in the production of beverages. The order of each processing in the post-processing step is not particularly limited.

  In addition, each process performed in a mixing process and a post-processing process can be performed by the equipment generally used for manufacturing an RTD beverage or the like.

  As described above, since the method for producing an alcoholic beverage according to the present embodiment includes the step of containing acetic acid and magnesium, it is possible to produce an alcoholic beverage with reduced cad. In addition, the method for producing an alcoholic beverage according to the present embodiment can produce an alcoholic beverage with enhanced ease of drinking.

[Cad reduction method]
Next, a description will be given of a quadruple reduction method according to this embodiment.
The method for reducing cadmium according to the present embodiment is a method in which acetic acid and magnesium are contained in an alcoholic beverage.
The content of each component and the like are the same as the values described in the above “alcoholic beverage”.

  As described above, since the alcohol reduction beverage according to the present embodiment contains acetic acid and magnesium in the alcoholic beverage, it is possible to reduce the alcohol saturation of the alcoholic beverage. In addition, the method for reducing caddy according to the present embodiment can enhance the ease of drinking alcoholic beverages.

  Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[Preparation of sample]
Acetic acid, magnesium chloride, drinking alcohol, grapefruit flavor, apple flavor, grape flavor, and carbonated water were mixed to prepare the samples so that the amounts shown in the table were obtained.
The gas pressure of the sample at 20 ° C. was about 2.1 kg / cm ² .

[contents of the test]
For each sample produced by the above method, eight trained and discriminating panels scored "easiness of drinking" and "cad with acetic acid and alcohol" from -2 points to 0 points to 2 points according to the following evaluation criteria. The points were scored independently on a five-point scale, and the average was calculated.
In addition, all evaluation evaluated drinking the sample.
The evaluation of “easiness of drinking” was based on Sample 1-1 (−1 point), and the evaluation of “Kado with acetic acid and alcohol” was evaluated based on Sample 1-1 (1 point).

(Ease of drinking: Evaluation criteria)
The ease of drinking was evaluated on a five-point scale, with "very easy to drink" as 2 points and "very hard to drink" as -2 points. As for the evaluation of the ease of drinking, it can be determined that the higher the score, the easier the drink is, and the more preferable.
In addition, "easy to drink" indicates a state in which salty and sour tastes that catch on the throat are not slimy and can be drunk extremely.

(Cad with acetic acid and alcohol: Evaluation criteria)
Regarding the evaluation of cad by acetic acid and alcohol, the evaluation was made on a 5-point scale, with 2 points for "very strong" and -2 points for "no odor". Regarding the evaluation of cad with acetic acid and alcohol, it can be determined that the lower the score, the lower the cad and the more preferable.
In addition, this "kado" is a sharp flavor generated by the acidity derived from acetic acid and the bitterness derived from alcohol when drinking a beverage.

  Tables 1 to 4 show the composition of each sample and the results of each evaluation. The “alcohol content”, “acetic acid”, “magnesium chloride”, and various “flavors” shown in the table are indicators and contents of the final product. “Magnesium” shown in the table is the content (calculated value) of magnesium in the final product calculated from the content of “magnesium chloride”, and “magnesium chloride / acetic acid” and “magnesium / acetic acid” shown in the table Is the ratio (calculated value) of the content of magnesium chloride (or magnesium) to the content of acetic acid in the final product.

(Examination of results)
As is clear from comparison of the results of Samples 1-1 and 1-2, it was confirmed that by adding magnesium to the alcoholic beverage containing acetic acid, the “cad” of the beverage was significantly reduced. In addition, it was confirmed that by adding magnesium to an alcoholic beverage containing acetic acid, “ease of drinking” was also enhanced.

From the results of Samples 2-1 to 2-4, it was confirmed that when the content of acetic acid was in the predetermined range, the "cad" of the beverage was reliably reduced. In addition, it was confirmed that when the acetic acid content was in the predetermined range, “easiness of drinking” was surely enhanced. And among these samples, particularly preferable results were obtained for the samples 2-1 and 2-2.
From the results of Samples 3-1 to 3-5, it was confirmed that, when the content of magnesium was within a predetermined range, the “cad” of the beverage was reliably reduced. In addition, it was confirmed that when the content of magnesium was in the predetermined range, “easiness of drinking” was surely enhanced. And among these samples, particularly preferable results were obtained for the samples 3-2 and 3-3.

  From the results of Samples 4-1 to 4-3, it was confirmed that even when the alcoholic beverage was grapefruit taste, apple taste, or grape taste, the desired effects (reduction of kado, enhancement of ease of drinking) could be exhibited. did it.

Claims (6)

  An alcoholic beverage containing acetic acid and magnesium.   The alcoholic beverage according to claim 1, wherein the content of the acetic acid is 0.010 to 0.150%.   The alcoholic beverage according to claim 1 or 2, wherein the content of the magnesium is 0.1 to 10.0 ppm.   The alcoholic beverage according to any one of claims 1 to 3, comprising a fruit flavor.   A method for producing an alcoholic beverage, comprising a step of containing acetic acid and magnesium. A method for reducing the cad of alcoholic beverages containing acetic acid,
A method for reducing cadmium in which the alcoholic beverage contains magnesium.