JP2021013392A - Alcohol taste beverage having enhanced body and palatability - Google Patents

Abstract

To provide an alcohol taste beverage having an enhanced body and palatability.SOLUTION: An alcohol taste beverage contains potassium of 30-1000 ppm and has a viscosity of 1.48-2.39 cP.SELECTED DRAWING: None

Description

The present invention relates to alcohol-taste beverages, and more particularly to alcohol-taste beverages with enhanced richness and palatability.

The alcohol-taste beverage refers to a beverage having a taste similar to that of an alcoholic beverage (that is, a flavor) or a taste imitating an alcoholic beverage. The meaning of alcohol-taste beverages includes alcoholic beverages and non-alcoholic beverages. Alcoholic beverages generally mean alcoholic beverages, and specific examples thereof include vodka, shochu, lamb liquor, whiskey, brandy, sake, fruit liquor, wine, cocktails, beer, liquor high, sour and the like. Non-fermented alcoholic beverages in which alcohol is mixed with a base liquid containing substantially no alcohol are also produced.

Non-alcoholic beverages are alcohol-taste beverages that are substantially free of alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverage), non-alcoholic wine, non-alcoholic cocktails, non-alcoholic drink high (drinking high-taste beverage), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverage) .. According to the Liquor Tax Law, the alcohol concentration of non-alcoholic beverages is less than 1% of the amount of ethyl alcohol contained in the original volume at a temperature of 15 ° C. In principle, non-alcoholic beverages are manufactured in a non-fermentation process.

Non-fermented alcohol-taste beverages do not require a special fermenter to produce if they are not fermented during the production process. Therefore, non-fermented alcohol-taste beverages are suitable for mass production at low cost. However, it has not yet been clarified what kind of ingredient should be blended in what amount to reproduce the fermented feeling, richness and palatability typical of alcoholic beverages, and the manufacturing technology is still under research and development.

In addition, due to the health consciousness of consumers in recent years, the demand for low-carbohydrate and low-calorie beverages is increasing. For example, in a low-carbohydrate and low-calorie alcohol-taste beverage, it is necessary to reduce the content of sugar and high-calorie substances, and there is a problem that the fermentation feeling, richness and palatability required for the alcohol-taste beverage are insufficient.

The palatability as used herein refers to a characteristic taste required according to the type of beverage. For example, palatability in beer-taste beverages means beer-likeness. Further, for example, the palatability in a fruit juice taste beverage means a feeling of fruit juice.

Patent Document 1 describes that the mouthfeel and flavor of various beverages are improved by adding a specific amount of hydrocolloid having a specific intrinsic viscosity. However, Patent Document 1 does not describe enhancing the richness and palatability of alcohol-taste beverages.

According to Patent Document 2, in a beverage containing a bitter substance and having a pH of 3.7 or less, the disagreement between the bitterness and sourness of a beer-taste beverage can be resolved by adding a small amount of thickener, which is more preferable bitterness. Is given, and it is stated that the complexity and depth of the flavor are increased.

In Patent Document 3, by adding a small amount of thickener to a beverage containing a bitter substance and citric acid and / or malic acid, the bitterness and sourness inconsistency of the beer-taste beverage of the beer-taste beverage can be solved, and further. It is stated that the beverage is imparted with flavor complexity and a favorable bitterness while maintaining a refreshing acidity.

However, Patent Documents 2 and 3 do not describe enhancing the richness and palatability of alcohol-taste beverages.

Japanese Patent Publication No. 2012-508583 Japanese Unexamined Patent Publication No. 2004-55 Japanese Unexamined Patent Publication No. 2004-56

The present invention solves the above-mentioned conventional problems, and an object of the present invention is to provide a characteristic taste required according to the richness and the type of beverage, that is, an alcohol-taste beverage with enhanced palatability. To do.

The present invention provides an alcohol-taste beverage containing 30 to 1000 ppm of potassium and having a viscosity of 1.48 to 2.39 cP.

In one form, the alcohol-taste beverage contains 30-1000 ppm of thickening polysaccharides.

In one form, the alcohol-taste beverage contains at least one selected from the group consisting of potassium citrate and potassium gluconate.

In one form, the thickening polysaccharide is at least one selected from the group consisting of tamarind gum and pectin.

In one form, the sodium content is 0-50 ppm.

In one form, the sugar content is 2 w / v% or less.

In one form, the alcohol concentration is less than 1%.

The present invention also provides a step of providing an alcohol-taste beverage containing 30 to 1000 ppm of potassium; and a step of adjusting the viscosity of the alcohol-taste beverage to 1.48 to 2.39 cP;
Provided is a method for enhancing the richness and palatability of alcohol-taste beverages including.

The present invention also provides a step of providing an alcohol-taste beverage containing 30 to 1000 ppm of potassium; and a step of increasing the viscosity of the alcohol-taste beverage by 0.03 to 0.94 cP;
Provided is a method for enhancing the richness and palatability of alcohol-taste beverages including.

The present invention also provides a step of providing an alcohol-taste beverage having a viscosity of 1.48 to 2.39 cP; and a step of adjusting the potassium content of the alcohol-taste beverage to 30 to 1000 ppm;
Provided is a method for enhancing the richness and palatability of alcohol-taste beverages including.

The present invention also provides a step of providing an alcohol-taste beverage having a viscosity of 1.48 to 2.39 cP; and a step of increasing the potassium content of the alcohol-taste beverage by 30 to 1000 ppm;
Provided is a method for enhancing the richness and palatability of alcohol-taste beverages including.

According to the present invention, an alcohol-taste beverage with enhanced richness and palatability is provided.

It is a graph which shows the result of the sensory test of the beer taste carbonated drink of Example 5.

The alcohol-taste beverage of the present invention is a conventionally known alcoholic beverage and non-alcoholic beverage. The alcohol-taste beverage of the present invention is more preferably an alcoholic beverage having an alcohol concentration of 40% by volume or less, preferably 20% by volume or less, more preferably 15% by volume or less in a drinking state, and a non-alcoholic beverage corresponding thereto. is there. Alcoholic beverages having an alcohol concentration of more than 40% by volume in the drinking state have a strong alcoholic sensation, and it is difficult to reproduce the alcoholic sensation in the corresponding non-alcoholic beverage.

Specific examples of the alcohol-taste beverage having an alcohol concentration of 40% by volume or less include beer, wine, cocktails, chuhai, sake, low-malt beer, liqueur, spirits and the like. Non-alcoholic beverages corresponding to these include non-alcoholic beer, non-alcoholic wine, non-alcoholic cocktails, non-alcoholic soup high and non-alcoholic Japanese sake.

The alcohol-taste beverage of the present invention is preferably a non-fermented alcohol-taste beverage. The alcohol-taste beverage of the present invention is more preferably a non-fermented alcohol-taste beverage having an alcohol concentration of 40% by volume or less, preferably 20% by volume or less, and more preferably 15% by volume or less in a drinking state. The alcohol-taste beverage of the present invention is more preferably a low-carbohydrate, low-calorie non-fermented alcohol-taste beverage, particularly a low-carbohydrate, low-calorie non-alcoholic beverage. Non-fermented or low-carbohydrate, low-calorie alcohol-taste beverages are prone to problems of lacking fermented feeling, richness and palatability, which are solved by the present invention.

The alcohol-taste beverage of the present invention contains potassium. The raw material of potassium contained in the alcohol-taste beverage of the present invention is a food or a food additive. Foods containing potassium include parsley, garlic, pumpkin, avocado and the like. Examples of food additives containing potassium include potassium citrate, potassium gluconate, acesulfame potassium, potassium chloride, potassium sulfate and the like.

The potassium content of the alcohol-taste beverage of the present invention is 30 to 1000 ppm in terms of weight. If the potassium content is less than 30 ppm, the richness and palatability of the alcohol-taste beverage may be insufficiently enhanced, and if it exceeds 1000 ppm, the bitterness becomes noticeable. The potassium content is preferably 36-985 ppm, more preferably 67-985 ppm.

The sodium content of the alcohol-taste beverage of the present invention is preferably 50 ppm or less in terms of weight. When the sodium content exceeds 50 ppm, the taste becomes blurry. The sodium content is more preferably 0 to 30 ppm, even more preferably 0 to 15 ppm.

The alcohol-taste beverage of the present invention contains a thickening polysaccharide. The thickening polysaccharides referred to herein are natural polysaccharides that have traditionally been used to add viscosity to foods, stabilize milk, and gel. When two or more kinds of natural polysaccharides are used for the purpose of thickening, they can be labeled as thickening polysaccharides as an abbreviation.

Use thickening polysaccharides that are food additives. Specific examples of the thickening polysaccharide include tamarind gum, pectin, gum arabic, locust bean gum, guar gum, alginic acid, carrageenan and the like.

The content of the thickening polysaccharide of the alcohol-taste beverage of the present invention is 30 to 1000 ppm in a concentration based on the weight. If the content of the thickening polysaccharide is less than 30 ppm, the richness and palatability of the alcohol-taste beverage may be insufficiently enhanced, and if it exceeds 1000 ppm, it becomes too viscous and difficult to drink. The content of the thickening polysaccharide is preferably 100 to 1000 ppm, more preferably 100 to 300 ppm.

The alcohol-taste beverage of the present invention has a viscosity of 1.48 to 2.39 cP. If the viscosity of the alcohol-taste beverage of the present invention is less than 1.48 cP, the richness and palatability of the alcohol-taste beverage may be insufficiently enhanced, and if it exceeds 2.39 cP, it becomes sticky and difficult to drink in the mouth. .. The viscosity of the alcohol-taste beverage of the present invention is preferably 1.51 to 2.39 cP, more preferably 1.51 to 1.69 cP.

The alcohol-taste beverage of the present invention has a viscosity of 0.03 to 0.94 cP increased by containing a thickening polysaccharide. If the increase in viscosity is less than 0.03 cP, the richness and palatability of the alcohol-taste beverage may be insufficiently enhanced, and if it exceeds 0.94 cP, it becomes sticky and difficult to drink in the mouth. The increase in viscosity due to the inclusion of the thickening polysaccharide is preferably 0.06 to 0.94 cP, more preferably 0.06 to 0.24 cP.

The alcohol-taste beverage of the present invention may contain a sweetening substance. The sweetening substance is a substance that can impart sweetness to a beverage. For example, high-intensity sweeteners, sugars and sugar alcohols are sweet substances. The high-sweetness sweetener referred to here refers to a substance classified as a "sweetener" in the above-mentioned "designated additive" and "existing additive".

Specific examples of high-sweetness sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, sodium saccharin, sucralose, neotame, arabinose, kanzo extract, xylose, stevia, taumatin, and lacanca extract. Examples include ramnorth and ribose.

Specific examples of sugars include isomerized sugar, glucose, fructose, sugar, maltose and lactose.

Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol and maltitol.

As the sweetening substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the sweetener is a high sweetness sweetener, and the preferred high sweetness sweetener is acesulfame potassium or sucralose, or a combination thereof.

The alcohol-taste beverage of the present invention preferably has an energy content of less than 5 kcal / 100 ml. The low-calorie alcohol-taste beverage has a problem of lacking richness and palatability, and this problem is solved by the present invention. The amount of energy less than 5 kcal / 100 ml can be easily achieved by using a high-sweetness sweetener, and the "good balance" in flavor is also maintained.

The alcohol-taste beverage of the present invention preferably has a sugar content of 2 w / v% or less. In one preferred form, the sugar content is less than or equal to 1 w / v%, more preferably less than 0.5 w / v%. Low-carbohydrate alcohol-taste beverages have a problem of lacking richness and palatability, and this problem is solved by the present invention. Carbohydrates are carbohydrates that are not dietary fiber. By reducing the amount of sugar, adverse health effects caused by the intake of sugar such as obesity and diabetes are less likely to occur. In addition, by reducing sugar, it is possible to realize a refreshing and refreshing feeling of alcohol-taste beverages.

The alcohol-taste beverage of the present invention can be a carbonated beverage by containing carbon dioxide gas. Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art, for example, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, or the beverage and carbonated water. And may be mixed. The carbon dioxide content is generally adjusted to 1.0 to 6.0 V / L, preferably 1.5 to 5.0 V / L, and more preferably 2.0 to 4.0 V / L in terms of gas volume ratio. To.

In the alcohol-taste beverage of the present invention, if necessary, raw materials and food additives usually used in the field of alcohol-taste beverages such as pigments, flavors, vitamins, amino acids, water-soluble dietary fiber, stabilizers, emulsifiers, etc. You may use the thing. Specific examples of the pigment include caramel, anthocyanin pigment, flavonoid pigment, carotenoid pigment, quinone pigment, porphyrin, diketone pigment, betacyanin pigment, azaphyron pigment, gardenia jasminoides pigment and the like.

The method for producing an alcohol-taste beverage of the present invention includes, as an example, a step usually performed when producing an alcohol-taste beverage, as described below. Drinking water, flavors, flavors such as citrus fruits, acid substances, sweet substances, and food additives are uniformly mixed in a predetermined amount. Then, the obtained mixed solution is cooled, and if necessary, alcohol is added and carbonation is performed.

The method for producing an alcohol-taste beverage of the present invention includes a step of mixing potassium and a thickening polysaccharide as raw materials. The potassium and the thickening polysaccharide may be mixed at the same time or separately. Mixing of potassium and thickening polysaccharide may be carried out at any time during the production process. For example, it may be mixed with the above mixed solution, or may be mixed after carbonation.

The alcohol-taste beverage thus obtained can then be made into a product by filling and sealing the container. It may be filtered using a membrane filtration filter before filling the container. Further, after preparing the intermediate solution in a concentrated state, carbonated water may be added to prepare an alcohol-taste beverage.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1
Production of Grapefruit Taste Chuhai Grapefruit taste chuhai was produced by weighing the raw materials in the blending amount (g) shown in the numerical values in Table 1, dissolving them in water to prepare a finished amount of 1 liter, and blowing carbon dioxide gas. .. The produced grapefruit taste chuhai has an alcohol concentration of 6% by volume and a carbon dioxide gas volume ratio of 2.3 V / L.

When the pH of the obtained chuhai was measured using "F-72" (trade name) manufactured by Horiba, it was 3.4 to 3.5. In addition, the viscosity of chuhai was measured before (viscosity 1) and after (viscosity 2) the addition of tamarind gum using "DV-I Prime" (trade name) manufactured by Brookfield. The results are shown in Table 2.

The sensory test of the obtained chuhai was carried out as follows. That is, four members specializing in spirits and liqueurs tasted the above-mentioned chuhai and evaluated the degree of deliciousness, richness and fruit juice. At that time, each beverage to be tested has a score of 3 in the test group 1 using sodium citrate, and the score of the drink having inferior sensuality is 1 as a control, and the score of the beverage having excellent sensuality is high. It was scored in 5 stages so that it would be 5. The evaluation score was the average of the scores of the four people. In addition, the comments of four people are summarized. The results are shown in Table 2.

粘度１：タマリンドガム添加前
粘度２：タマリンドガム添加後

Viscosity 1: Before adding tamarind gum Viscosity 2: After adding tamarind gum

From the results in Table 2, it was found that the combined use of potassium and thickening polysaccharides increased the richness and fruit juice feeling of grapefruit-taste chuhai and made it delicious.

Example 2
Production of Grapefruit Taste Chuhai Grapefruit taste chuhai was produced by weighing the raw materials in the blending amount (g) shown in the numerical values in Table 3, dissolving them in water to prepare a finished amount of 1 liter, and blowing carbon dioxide gas. .. The produced grapefruit taste chuhai has an alcohol concentration of 6% and a carbon dioxide volume ratio of 3.0 V / L.

The pH and viscosity of the beverage obtained in the same manner as in Example 1 were measured, and a sensory test was conducted. The results are shown in Table 4. The numerical value attached to the comment means the number of people who made the comment.

From the results in Table 4, it was found that the combined use of potassium having a concentration of 36.7 to 985 ppm and a thickening polysaccharide increased the richness and fruit juice feeling of grapefruit-taste chuhai and made it delicious.

Example 3
Production of Grapefruit Taste Chuhai Grapefruit taste chuhai was produced by weighing the raw materials in the blending amount (g) shown in the numerical values in Table 5, dissolving them in water to prepare a completed amount of 1 liter, and blowing carbon dioxide gas. .. The produced grapefruit taste chuhai has an alcohol concentration of 6% and a carbon dioxide gas volume ratio of 3.0 V / L.

The pH and viscosity of the beverage obtained in the same manner as in Example 1 were measured, and a sensory test was conducted. The results are shown in Table 6. The numerical value attached to the comment means the number of people who made the comment.

粘度１：タマリンドガム添加前
粘度２：タマリンドガム添加後

Viscosity 1: Before adding tamarind gum Viscosity 2: After adding tamarind gum

From the results in Table 6, it was found that the combined use of potassium and a thickener having a concentration of 30 to 1000 ppm increased the richness, fruit juice feeling and deliciousness of grapefruit-taste chuhai.

Example 4
Improvement of mandarin orange high-taste carbonated drink A commercially available mandarin orange high-taste carbonated drink was prepared. This beverage does not contain potassium. To 1 liter of the above beverage, 0.13 g of potassium citrate and 0.3 g of tamarind gum were added (both combined with acesulfame potassium to give a potassium amount of 93 ppm) to obtain a beverage of Test Group 18. Separately, 1 liter of the above-mentioned beverage was prepared, and 0.13 g of potassium gluconate and 0.3 g of tamarind gum were added thereto to obtain a beverage of Test Group 19.

The pH and viscosity of the beverage obtained in the same manner as in Example 1 were measured, and a sensory test was conducted. The results are shown in Table 7.

粘度１：タマリンドガム添加前
粘度２：タマリンドガム添加後

Viscosity 1: Before adding tamarind gum Viscosity 2: After adding tamarind gum

From the results in Table 7, it was found that the combined use of potassium and thickening polysaccharides increased the richness and fruit juice feeling even in the mandarin orange chuhai high-taste carbonated drink. Moreover, the difference in the type of potassium salt compound did not affect the effect.

Example 5
Improvement of beer-taste carbonated drinks A commercially available beer-taste carbonated drink was prepared. This beverage contains a concentration of 100 ppm potassium. Pectin was added to 1 liter of the above beverage to obtain a beverage of Test Group 21. Separately, 1 liter of the above-mentioned beverage was prepared, and tamarind gum was added thereto to obtain a beverage of Test Group 22. In both test groups 21 and 22, pectin and tamarind gum were added in an amount increasing in 0.2 cP viscosity as compared with the commercially available beer-taste carbonated drink used as a control.

The viscosity of the beverage obtained in the same manner as in Example 1 was measured. The results are shown in Table 8. In addition, 15 beer specialist panels tasted the above beverages, and compared the control beverages (test group 20) with the thickened beverages (test group 21 or test group 22) in terms of richness, sourness, and sweetness. It was judged whether it was strong (2-point test method). Table 8 shows the number of people judged to be strong and the comments. The numerical value attached to the comment means the number of people who made the comment.

粘度１：増粘前
粘度２：増粘後
※：有意水準5%で有意差有り

Viscosity 1: Before thickening Viscosity 2: After thickening *: Significant difference at significance level 5%

Next, 30 beer specialist panels tasted a control beverage (test group 20) and a thickened beverage (test group 21 or test group 22), and evaluated the taste quality such as beer-likeness on a five-point scale. At that time, the inferior one was scored as 0 points, and the excellent one was scored as 50 points. As the evaluation score, the average value of the scores of 30 people was adopted. The results are shown in Table 9 and FIG.

※：のどに対する触感

*: Tactile sensation to the throat

From the results of Table 8, Table 9 and FIG. 1, it was found that the richness and beer-likeness were increased by adding the thickening polysaccharide to the beer-taste carbonated beverage containing potassium. Moreover, the difference in the type of thickening polysaccharide did not affect the effect.

Claims (4)

An alcohol-taste beverage containing 30 to 1000 ppm of potassium and having a viscosity of 1.48 to 2.39 cP. The alcohol-taste beverage according to claim 1, which contains 30 to 1000 ppm of a thickening polysaccharide. The alcohol-taste beverage according to claim 1 or 2, which contains at least one selected from the group consisting of potassium citrate and potassium gluconate. The alcohol-taste beverage according to any one of claims 1 to 3, wherein the thickening polysaccharide is at least one selected from the group consisting of tamarind gum and pectin.

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