JP2020065477A - Alcoholic beverage - Google Patents

Abstract

To provide a novel technology that can improve the feeling of drinking when drinking without damaging the sharpness of the aftertaste.SOLUTION: Provided is an alcoholic beverage containing unheated fruit essence and α-pinene and having a pH of 3.5 or more.SELECTED DRAWING: None

Description

  The present invention relates to alcoholic beverages.

In the recent liquor market, there is an increasing demand for Chu-Hi beverages that are so-called plain type and hard / strong type, which have a strong drinkability and a strong stimulating feeling, and have low or no sweetness. On the other hand, it is expected to develop a chu-hi beverage that is easy to drink while demanding a chewy and irritating feeling.
It is effective to use sweeteners such as fructose-fructose syrup to enhance ease of drinking in hard-strong type Chuhai with high alcohol content and strong sensation and sensation, but at the same time, sweetener-derived It was a problem that the sharpness of the rear mouth was impaired by the subsequent pulling of the flavor. Further, it is effective to use fruit juice or fruit extract for imparting ease of drinking, but it tends to impair the sharpness of the rear mouth because of the heating odor caused by heat sterilization of fruits.
Note that Patent Documents 1 and 2 are proposed as inventions relating to improvement of the sharpness of the back mouth, and Patent Document 3 is proposed as invention relating to the improvement of mouthfeel.

JP, 2005-192667, A JP, 2017-225404, A JP, 2016-106537, A

  An object of the present invention is to provide a novel technique capable of improving the feeling of drinking when drinking without damaging the sharpness of the rear mouth.

As a result of diligent research, the present inventor has made the alcohol beverage contain unheated fruit extract and α-pinene and adjusts the pH to 3.5 or more, so that when the alcoholic beverage is drunk, the mouth feels sharp. The present invention has been completed by finding that the mouthfeel can be improved (strengthened) without being damaged.
That is, by including α-pinene and unheated fruit extract and setting the pH value to 3.5 or higher, which is higher than that of the conventional Chuhai-based alcoholic beverage, the taste is more voluminous and has a chewy taste. At the same time, it has become possible to produce an alcoholic beverage having the same sharpness as or stronger than the conventional one, without causing the heated odor derived from fruits.

In addition, in the present specification, "drinking feeling" is also referred to as "body feeling", and means a feeling of having a rich or heavy flavor when swallowed and feeling resistance in the throat when swallowing. The stronger the feeling of drinking, the more strongly you can feel that you have drank.
Further, the sharpness of the aftertaste is a feeling that the aftertaste disappears after drinking and the aftertaste after drinking including sweetness, bitterness, sourness, umami, and saltiness disappears. The stronger the sharpness at the rear mouth, the faster the aftertaste disappears.

The gist of the present invention is as follows.
[1] An alcoholic beverage containing unheated fruit extract and α-pinene and having a pH of 3.5 or more.
[2] The alcoholic beverage according to [1], wherein the concentration of the non-heated fruit extract is 0.005 to 5.0 g / L.
[3] The alcoholic beverage according to [1] or [2], wherein the α-pinene concentration is 30 ppb or more.
[4] The alcoholic beverage according to any one of [1] to [3], which contains fruit juice and has a fruit juice content of 5% (w / v) or less.
[5] The alcoholic beverage according to any one of [1] to [4], which contains carbon dioxide gas and has a gas pressure of 3.0 to 4.0 gas volume.
[6] The alcoholic beverage according to any one of [1] to [5], wherein the alcohol content is 5% by volume or more.
[7] The alcoholic beverage according to any one of [1] to [6], which contains a saccharide and the content is 5% (w / v) or less.
[8] In the preparation of an alcoholic beverage, a method of improving unpleasant taste without impairing the sharpness of the back mouth, which comprises containing unheated fruit extract and α-pinene and adjusting the pH to 3.5 or more. .
[9] A method for producing an alcoholic beverage, which comprises containing unheated fruit extract and α-pinene, and adjusting the pH to 3.5 or more.

  ADVANTAGE OF THE INVENTION According to this invention, the novel technique which can improve the drinking feeling at the time of drinking, without impairing the sharpness of a back mouth can be provided.

Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to an alcoholic beverage, which contains unheated fruit extract and α-pinene and has a pH of 3.5 or higher.

In the present specification, the alcoholic beverage refers to a beverage containing alcohol such as ethanol. In the alcoholic beverage of the present embodiment, the content of alcohol is not particularly limited and can be appropriately set by a person skilled in the art, but can be, for example, 1 to 10% by volume. Further, by applying the constitution of the present invention, compared to the case where it is less than 5% by volume, the effect of strengthening the sharpness of the rear mouth is further obtained, so that the content of alcohol is 5% by volume or more. Is preferable, and more preferably 5 to 10% by volume.
Alcoholic beverages are usually produced by mixing water with alcohol (base sake) as an alcohol source. The base liquor is not particularly limited, and examples thereof include distilled liquor. Examples of the distilled liquor include gin, whiskey, brandy, shochu, spirits, and raw material alcohols. For example, one or more of these may be contained in the alcoholic beverage of the present embodiment. You can

Further, the non-heated fruit extract is an extract obtained by performing an extraction process on a part or all of the fruit, and is substantially extracted from the start of the extraction process to the production of the product (fruit extract). It means an extract produced without being heated. Examples of the solvent used in the extraction treatment include water, alcohol, and liquefied carbon dioxide gas (including supercritical gas). The temperature for producing the fruit extract is preferably 0 to 30 ° C, more preferably 5 to 20 ° C.
A specific method for producing the non-heated fruit extract is not particularly limited, and examples thereof include JP-A-59-73002 and JP-A-2007-229590.

  As a preferable raw material of the fruit extract, raw fruit or frozen fruit obtained by freezing raw fruit is used. Since these are not heated and the flavor components are not reduced or changed, by using them as raw materials, it is possible to obtain a fruit extract having a fresh fresh flavor of fruits.

  The fruit from which the fruit extract is extracted is not particularly limited. Examples include lemon, grape, peach, pine, plum, apple, orange, lime, grapefruit, quasar, citrus, mandarin orange, cherry and the like. As the fruit extract, one kind may be used, or plural kinds may be used.

  Moreover, you may make it use what is marketed as an unheated fruit extract. Specific examples thereof include non-heated fruit extract (trade name: frozen lemon extract) manufactured by Shonan Fragrance Co., Ltd., and non-heated fruit extract (trade name: Taste extract) manufactured by Shiono Koryo Co., Ltd.

  The content of the fruit extract can be appropriately set by those skilled in the art in consideration of the type of fruit and the extraction method, but is preferably 0.005 to 5.0 g / L, and 0.005 to 3.0 g / L. More preferably, 0.005-1.0 g / L is even more preferable. By setting the content of the fruit extract to 0.005 g / L or more, it is possible to enhance the drinkability more than when it is less than 0.005 g / L, and by setting it to 5.0 g / L or less, 5 It is possible to further suppress the astringent taste and the unpleasant taste as compared with the case of more than 0.0 g / L. Further, from the viewpoint of being able to further strengthen the sharpness of the rear mouth, 3.0 g / L or less is more preferable, and 1.0 g / L or less is even more preferable.

  Further, α-pinene is a compound which is one kind of monoterpene, and is a flavor component present in the needle oil of conifers (for example, pine) or the essential oil of citrus fruits and grapes. R-form and S-form exist in α-pinene, but in the alcoholic beverage of the present embodiment, any of R-form, S-form, racemic form and the like may be used. In the present embodiment, α-pinene may be added as an extract obtained from a raw material selected from, for example, cypress, pine, and juniper berries (Western pine), or α-pinene such as gin may be added. It may be contained in the beverage by adding distilled liquor or the like which is contained in a large amount.

The content of α-pinene in the alcoholic beverage of the present embodiment is also not particularly limited and can be appropriately set by those skilled in the art, but it is preferably 30 ppb or more because it can further enhance the drinkability, and more than 500 ppb later. Since the sharpness of the mouth can be strengthened, it is more preferably 30 ppb or more and 500 ppb or less, still more preferably 50 ppb or more and 250 ppb or less, and even more preferably 80 ppb or more and 250 ppb or less.
The content of α-pinene in the beverage can be calculated based on, for example, the raw materials used for production, or can be measured using gas chromatography (GC) analysis.

  Moreover, in the alcoholic beverage of this embodiment, pH is 3.5 or more. The pH value can be adjusted by, for example, a known method and is not particularly limited.

In the present embodiment, in addition to the fruit extract and α-pinene, other components can be appropriately contained in the alcoholic beverage as needed within the range in which the problems of the present invention can be solved.
As other components contained in the beverage of the present embodiment, for example, in addition to water, sweeteners such as sugars and high-potency sweeteners, acidulants, flavors, vitamins, colorants, antioxidants, emulsifiers, storage Ingredients, salt, seasonings, extracts, pH adjusters, quality stabilizers, thickeners and the like can be contained in the beverage. The acidity and the like can be appropriately set by those skilled in the art and are not particularly limited.
Here, by applying the constitution of the present invention, it is possible to obtain the effect of further strengthening the drinkability as compared with the case where it is applied in the case of higher than 5% (w / v). The amount is preferably 5% (w / v) or less, and more preferably 4% or less. In this specification, the saccharides mean monosaccharides and disaccharides such as glucose, fructose, sugar, lactose and maltose.

In addition, by applying the constitution of the present invention, the effect of enhancing the drinkability is obtained as compared with the case where it is higher than 5%. Therefore, when the fruit juice is contained, the fruit juice content is 5% or less. Preferably there is.
The fruit juice refers to a liquid component obtained by crushing fruits and squeezing or lining them to remove skins, seeds and the like as necessary. In addition, the fruit juice according to the present specification is a concept including concentrated liquid components and diluted reduction products thereof.
Examples of the fruit from which the fruit juice is derived include citrus fruits, fruits of the family Rosaceae, grapes, pineapple, guava, banana, mango, acerola, lychee, papaya, passion fruit, blueberries, kiwifruit and melon. Examples of citrus fruits include oranges, unripe oranges, grapefruits, lemons, limes, citrons, sardines, summer oranges, hassaku, ponkans, shikwasa, and kabosu. Examples of fruits of the Rosaceae plant include apricots, strawberries, plums, cherries, plums, pears, Japanese pears, loquats, peaches, apples, prunes, raspberries and the like. For example, one or two or more of these fruit juices may be selected and contained in the beverage of the present embodiment.

The fruit juice content is a relative concentration when the Brix value or the acidity of the juice (straight fruit juice) obtained by squeezing an edible portion of fruit or the like and not subjected to treatment such as concentration is 100%. . In the present specification, the Brix value refers to the reading of the sugar refractometer at a sample temperature (liquid temperature) of 20 ° C. based on the JAS standard. The Brix value can be measured using known methods and devices. The acidity can be represented by the number of grams when the amount of organic acid contained in 100 g is converted into citric acid (granular citric acid g / 100 g). The acidity can also be measured by a method defined by the JAS standard acidity measurement method, specifically, a neutralization titration method (quantitative formula) using 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
Whether to calculate the fruit juice content based on the Brix value or the acidity is determined for each type of fruit based on the JAS standard. For example, grapefruit, peach and apple are calculated based on the Brix value, and in the case of lemon, they are calculated based on acidity. When the fruit juice content rate is converted based on the JAS standard Brix value, the Brix value of sugars, honey, etc. added to the fruit juice is excluded.

  Further, the alcoholic beverage of this embodiment may contain carbon dioxide gas. The gas pressure in the case of containing carbon dioxide gas is not particularly limited and can be appropriately set by a person skilled in the art, but the gas pressure is preferably 3.0 to 4.0 gas volume in order to enhance the drinking feel.

In addition, in this specification, a gas volume means the volume ratio of the carbon dioxide gas melt | dissolved in the packaged beverage at 1 atmospheric pressure and 20 degreeC, and the volume of the beverage.
The value of the gas volume is 20 ° C after the sample was attached, the pressure gauge inside the gas was attached, the stopcock was once opened to perform the gas venting (sniff) operation, and the stopcock was immediately closed and shaken vigorously to make the pressure constant. It can be obtained as a value when it becomes.

The alcoholic beverage of the present embodiment is produced, for example, by mixing alcohol, unheated fruit extract, α-pinene, and other components contained as necessary, and adjusting the pH to 3.5 or more. can do.
For example, as one embodiment, there can be mentioned a beverage obtained by mixing an alcohol source, non-heated fruit extract, α-pinene, raw water, and other components added as necessary. In this case, raw water is added to an alcohol source such as distilled liquor to dilute it, and then the undiluted fruit extract (for example, an amount of 0.01 to 1.0 g / L in the obtained beverage), α- The beverage may be prepared by adding pinene (for example, an amount of 50 ppb or more in the obtained beverage), and optionally added components, and then adjusting the pH to 3.5 or more.
The order of addition and the like are not particularly limited and can be appropriately set by those skilled in the art. The above-mentioned raw material water may be water itself or a solution of other components contained therein. Regarding the non-heated fruit extract, α-pinene, and other components that are added as necessary, these may be added alone or may be added as a mixture with other components.
Further, when making a beverage containing carbon dioxide, in addition to the method of using carbon dioxide-containing water (carbonated water) as the raw material water in the above dilution, carbonation is performed so that a predetermined gas volume is obtained before filling the container. It may be performed.

The manufactured alcoholic beverage of the present embodiment is not particularly limited, but can be, for example, a packaged beverage enclosed in a container.
The method of sealing in a container is not particularly limited, and for example, it can be performed according to a conventional method.
A well-known container can be appropriately selected and used, and the material and shape thereof are not particularly limited. Specific examples of the container include a paper container, a transparent or translucent bottle, a transparent or translucent plastic container such as a PET bottle, and a metal can such as a steel can or an aluminum can.

  As described above, in the beverage of the present embodiment, the feeling of drinking when drinking is enhanced without damaging the sharpness of the rear mouth. Therefore, it is possible to contribute to the provision of beverages with higher palatability.

  In addition, as an aspect of the present invention, in the preparation of an alcoholic beverage, including unheated fruit extract and α-pinene, and adjusting the pH to 3.5 or more, drink without damaging the sharpness of the rear mouth. It can also provide ways to improve the response.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

<Test Example 1>
Samples (alcoholic beverages of Examples and Comparative Examples) were prepared by adding unheated fruit extract and α-pinene to the base liquid as described in Table 1 or Table 2 and cooled to 10 ° C. Using these samples, sensory evaluation was conducted by three trained panelists. In Test Example 1, the content of the non-heated fruit extract was 0.1 g / L (3% by volume). The pH of each sample was 3.6.
The base liquid was an alcohol-containing carbonated beverage having 7% by volume of alcohol, a citric acid acidity of 0.3 g / 100 ml, and a gas volume of 3.3 VOL. The base solution contained a sweetener and a flavor, and the sweetener used was fructose-glucose liquid sugar (content: 3.2% (w / v)). In addition, it was previously confirmed that α-pinene was not included in the contained fragrance.
The unheated fruit extract is a frozen lemon extract manufactured by Shonan Fragrance Co., which is obtained by using frozen raw lemon as a raw material and using liquefied carbon dioxide as a solvent at a temperature in the range of 0 to 30 ° C. (normal temperature). It was used.

The evaluation scale for each evaluation term has the following five levels.
5: Strong 4: Moderately strong 3: Neither 2: Moderately weak 1: Weak Prior to the implementation of this evaluation, all panelists were provided with the samples of Comparative Examples 1 and 2 in advance as a preliminary test. , The recognition of the evaluation terms and the recognition of the strength (scale) of each score were unified.
In Test Example 1, Comparative Example 2 was used as a control (assessment was the above-mentioned 3: Neither).
In addition, each test example described below is a sensory evaluation performed independently, and even if the samples have the same composition used in each test example, the respective evaluation results are different. Therefore, it is not appropriate to compare the evaluation results of each sample in different test examples.
The results of Test Example 1 are shown in Table 1.

  From the results of Test Example 1, it can be understood that in the Examples containing α-pinene, the sharpness of the back mouth was as strong as or more than that of Comparative Example 2, and the mouthfeel was strong. Further, it can be understood that in Example 4, the sharpness of the rear mouth is stronger than in Example 5.

<Test Example 2>
α-Pinene: The concentration in the vicinity of 100 to 500 ppb was set more finely (addition of Examples 6 and 7, that is, the test conditions were the same as in Test Example 1), and sensory evaluation was performed. The results are shown in Table 3.

  As a result, in Examples 3 and 7, it can be understood that both the mouthfeel and the sharpness of the rear mouth are stronger. In Example 4 containing 500 ppb of α-pinene, it can be understood that the mouthfeel is stronger than that in Comparative Examples 2 although the mouthfeel is not so great as in Examples 3 and 7, and The result is that you can feel the taste and miscellaneous taste.

<Test Example 3>
As shown in Table 4, the samples of Examples 8 to 13 in which the α-pinene content was adjusted to 250 ppb and the content of the unheated fruit extract was adjusted to 0.01 to 10 g / L were evaluated. The base liquid, the pH of the sample, the panel, and the evaluation method were the same as in Test Example 1 except that Comparative Example 1 was used as a control. The results are shown in Table 4.

  As can be understood from Table 4, it can be understood that Examples 8 to 13 containing the unheated fruit extract have a sharpness in the rear mouth as compared with Comparative Example 1 and have a strong drinkability. It can also be understood that Example 11 has a stronger sharpness at the rear mouth than Examples 12 and 13.

<Test Example 4>
A sensory evaluation was carried out in order to confirm the influence of the difference in pH in the alcoholic beverage on the flavor.
Example 14 and Example in which the non-heated fruit extract and α-pinene were added to the base solution used in Test Example 1 so as to have the contents shown in Table 5, and the pH was adjusted to 3.6 and 3.4, respectively. The sample of Example 15 (alcoholic beverage) was prepared.
In this test, the two samples of Examples 14 and 15 described above were compared, and the other evaluation methods were the same as in Test 1.
The results are shown in Table 5.

As a result of the evaluation, as compared with Example 15 having a pH of 3.4, Example 14 having a pH of 3.6 had a stronger drinkability and a sharper mouth feel.

Claims (9)

  An alcoholic beverage containing unheated fruit extract and α-pinene and having a pH of 3.5 or higher.   The alcoholic beverage according to claim 1, wherein the concentration of the unheated fruit extract is 0.005 to 5.0 g / L.   The alcoholic beverage according to claim 1 or 2, wherein the concentration of the α-pinene is 30 ppb or more.   The alcoholic beverage according to any one of claims 1 to 3, which contains fruit juice and has a fruit juice content of 5% (w / v) or less.   The alcoholic beverage according to any one of claims 1 to 4, which contains carbon dioxide gas and has a gas pressure of 3.0 to 4.0 gas volume.   The alcoholic beverage according to any one of claims 1 to 5, wherein the content of alcohol is 5% by volume or more.   The alcoholic beverage according to any one of claims 1 to 6, which contains saccharides and has a content of 5% (w / v) or less.   In the preparation of an alcoholic beverage, a method of improving unpleasant taste without impairing the sharpness of the back mouth, which comprises containing unheated fruit extract and α-pinene and adjusting the pH to 3.5 or more. A method for producing an alcoholic beverage, which comprises containing unheated fruit extract and α-pinene and adjusting the pH to 3.5 or more.