JP2022134398A - Low-alcohol beverage - Google Patents

Abstract

To provide techniques for improving flavor of a low-alcohol beverage and realizing improved balance between an alcohol-like complex taste and an alcohol-like aftertaste.SOLUTION: A low-alcohol beverage according to the present invention is a low-alcohol beverage having an alcohol concentration of 3.0 v/v% or less. The low-alcohol beverage contains C4 or C5 aliphatic alcohol and gin.SELECTED DRAWING: None

Description

The present invention relates to low alcohol beverages. More specifically, it relates to a low-alcoholic beverage, a method for producing a low-alcoholic beverage, and a method for improving the flavor of a low-alcoholic beverage.

In recent years, the market for non-alcoholic beverages having the flavor of alcoholic beverages is expanding.
Non-alcoholic beverages are beverages containing less than 1% alcohol that do not fall under the definition of alcoholic beverages under the Liquor Tax Act. Among non-alcoholic beverages, those with an alcohol concentration of 0.00% are also called non-alcoholic beverages.

On the other hand, non-alcoholic beverages with an alcohol content of less than 1% and low-alcohol beverages with an alcohol content of about 1% to 3% have a low alcohol concentration, so the unique richness, richness and complexity of the alcohol itself are lacking. known to have the above problem. Above all, for people who like the taste of authentic alcohol and the atmosphere of places where they drink alcohol, but who refrain from consuming alcohol for various reasons, conventional non-alcoholic beverages and low-alcohol beverages are not authentic. There was dissatisfaction that the taste of sake was poor.

Therefore, the development of low-alcohol beverages, which are low-alcohol beverages but still have a feeling of alcohol and flavor like liquor, is progressing. For example, Patent Document 1 discloses a non-alcoholic beverage having a citronellol concentration of 0.2 ppm or more and less than 10 ppm and an ethanol concentration of less than 1.0 v/v%. In addition, Patent Document 2 discloses an alcohol 1.0 v/v% containing at least one of n-propanol, isobutyl alcohol, and isoamyl alcohol, and having a specified sweetness/acidity range and enhanced liquor-like taste. Low alcoholic beverages with less than 3.0 v/v% are disclosed. Furthermore, Patent Document 3 discloses a non-alcoholic beverage imparted with an alcoholic taste, comprising 1 to 100 mg/l of an aliphatic alcohol having 4 or 5 carbon atoms and an astringent taste imparting substance.

JP 2012-249560 A JP 2016-123415 A JP 2012-60975 A

However, conventional low-alcohol beverages such as those disclosed in Patent Documents 1 to 3 have room for improvement in flavor, such as the taste of authentic sake.
The present inventors studied from the viewpoint of improving the flavor of low-alcoholic beverages with an alcohol concentration of 3.0 v / v% or less, and focused on combining a new gin with an aliphatic alcohol having 4 or 5 carbon atoms. As a result of further research, the present invention was completed based on the finding that the balance between the complex taste of sake and the afterglow of the taste of alcohol can be effectively improved.

According to the present invention, a low-alcoholic beverage having an alcohol concentration of 3.0 v/v% or less,
A low alcohol beverage is provided containing a 4 or 5 carbon fatty alcohol and a gin.

Further, according to the present invention, a method for producing a low-alcoholic beverage having an alcohol concentration of 3.0 v/v% or less,
A method for making a low-alcoholic beverage is provided comprising combining a C4 or C5 fatty alcohol and a gin.

Further, according to the present invention, there is provided a method for improving the flavor of a low-alcoholic beverage having an alcohol concentration of 3.0 v/v% or less,
A method for improving the flavor of low-alcohol beverages is provided, comprising the step of blending a C4 or C5 aliphatic alcohol and gin.

ADVANTAGE OF THE INVENTION According to this invention, the technique which can improve the flavor of a low-alcoholic beverage and can improve the balance between the complex taste like alcoholic beverages and the lingering finish of the taste like alcoholic beverages can be provided.

Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a to b" in the description of numerical ranges means from a to b, unless otherwise specified.

<Low-alcohol drink>
The low-alcohol beverage of the present embodiment has an alcohol concentration of 3.0 v/v% or less and contains an aliphatic alcohol having 4 or 5 carbon atoms and gin.
As a result, the balance between the complex taste of alcoholic beverages and the aftertaste of the taste of alcoholic beverages can be effectively improved. Although the details of the reason for this are not clear, the combination of the flavor such as bitterness and freshness peculiar to gin and the flavor of an aliphatic alcohol having 4 or 5 carbon atoms increases the complexity of the flavor, and this is the alcohol-like taste. It is thought that the sake-like complex taste of the overall beverage and the afterglow of the sake-like taste are enhanced in a well-balanced manner.

[Alcohol concentration (alcohol content)]
In this embodiment, the low-alcoholic beverage has an alcohol concentration of 3.0 v/v% or less, preferably 1.5 v/v% or less, more preferably 1.0 v/v% or less, and more preferably is 0.8 v/v% or less.
By setting the alcohol concentration to be equal to or less than the above upper limit, it is possible to effectively improve the balance between the complex taste typical of alcohol and the afterglow of the taste typical of alcohol while maintaining a low alcohol content.
In this specification, so-called non-alcoholic beverages containing less than 1% alcohol are also included in low-alcoholic beverages.

[gin]
Gin is a colorless and transparent distilled alcoholic beverage made from fermented grains such as barley, rye, and potatoes flavored with juniper berries. Juniper berries contain α-pinene, terpineol, and the like as characteristic fragrance components.
The low-alcoholic beverage of the present embodiment may be a beverage in which raw material alcohol is mainly used as the base liquor and gin is used in a small amount.
The low-alcoholic beverage of the present embodiment has a gin-derived alcohol content of preferably 0.10 to 2.5 v/v%, more preferably 0.15 to 2.0 (v /v%), more preferably 0.20 to 1.8 (v/v%), and even more preferably 0.30 to 1.5. By setting the content of the gin-derived alcohol within this numerical range, the balance between the complex taste typical of alcoholic beverages and the aftertaste of the taste typical of alcoholic beverages can be effectively improved.

[Aliphatic alcohol having 4 or 5 carbon atoms]
C4- or C5-aliphatic alcohols are compounds having a linear, branched or alicyclic structure with 4 or 5 carbon atoms and at least one hydroxyl group. Among these, linear or branched fatty alcohols are preferred, and monohydric alcohols are preferred.
Specific examples of aliphatic alcohols having 4 or 5 carbon atoms include 2-methyl-1-propanol, 3-methyl-1-butanol, 1-butanol, and 1-pentanol. These are preferably used alone or in combination of two or more. Among them, the aliphatic alcohol having 4 or 5 carbon atoms is selected from 2-methyl-1-propanol and 3-methyl-1-butanol. It is more preferred to include one or two

The beverage of the present embodiment preferably contains 0.1 to 80 ppm, more preferably 0.5 to 60 ppm, of an aliphatic alcohol having 4 or 5 carbon atoms.

The content of the aliphatic alcohol having 4 or 5 carbon atoms in the beverage of the present embodiment can be measured by a known method, such as high performance liquid chromatography (HPLC).

Hereinafter, each component contained in the low-alcoholic beverage (hereinafter also simply referred to as "beverage") of the present embodiment will be described.

[sweetener]
The beverage of the present embodiment preferably contains a sweetener. Sweeteners include, for example, sugars such as fructose, sucrose, glucose, granulated sugar, isomerized liquid sugar, lactose, and maltose, low-intensity sweeteners such as xylitol and D-sorbitol, thaumatin, stevia extract, Sweetening ingredients such as disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and high intensity sweeteners such as sodium saccharin. These may use only 1 type and may use 2 or more types together.
Above all, it is preferable that the beverage of the present embodiment does not contain a high-intensity sweetener.

[flavor]
The beverage of the present embodiment may contain flavors. Flavors include natural flavors and synthetic flavors, including flavors exhibiting citrus fruit flavor and other fruit flavors. Citrus fruits are not particularly limited as long as they are reminiscent of the citrus fruits described above. Among them, citrus flavors such as lemons, oranges and grapefruits are preferred, and flavors of lemons and grapefruits are more preferred.

[Acidulant]
The beverage of the present embodiment may contain an acidulant. Acidulants include, for example, citric acid, lactic acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phytic acid, ascorbic acid, phosphoric acid, and salts thereof. These may use only 1 type and may use 2 or more types together.

[Other ingredients]
The beverage of the present embodiment may contain other components other than the above as long as the effects of the present invention are exhibited. Specifically, vitamins, coloring agents, salt, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and ingredients that are normally added to beverages such as thickeners. can contain.
Moreover, it is preferable that the beverage of the present embodiment does not contain fruit juice from the viewpoint of improving the liquor flavor.

[citrus flavor]
The beverage of the present embodiment preferably has a citrus flavor.
The citrus flavor is a flavor unique to citrus fruits.
Citrus means fruits of plants belonging to the subfamily Rutaceae. Specific citrus fruits include oranges such as navel oranges, Valencia oranges, and blood oranges, unshu oranges, mandarin oranges, ponkans, Kishu oranges, encores, danzerin, koji, shikuwasa, tachibana, and shiranui, and natsudaidai. , Hassaku, Hyuganatsu, Sanbokan, Kawachi Bankan, Kinukawa, Naruto and other miscellaneous citrus, Tankan, Iyokan, Marcot, Kiyomi, Orlando, Minneola, Seminole and other Tangor and Tanzero varieties, Mexican Lime, Tahiti Lime and other limes, Lisbon Lemons such as lemon, Eureka lemon, Diamante, and Etrogue, Buntan such as Banpeiyu and Tosa Buntan, Grapefruits such as Duncan, Marsh, Thomson, and Ruby Red, Yuzu, Kabosu, Sudachi, Hanayu, Kizu, and other citrons, Kumquat, Common trifoliate can be mentioned.
Oranges, lemons, and grapefruits are preferred, and lemons and grapefruits are more preferred, from the viewpoint of effectively obtaining a complex taste like alcoholic beverages and a lingering taste like alcoholic beverages.

[acidity]
The acidity in terms of citric acid of the low-alcohol beverage of the present embodiment is preferably 0.20-0.50 mg/100 ml, more preferably 0.25-0.45 g/100 ml.
By setting the acidity to be equal to or higher than the above lower limit value, it becomes possible to obtain the flavor and taste of sake. On the other hand, by setting the acidity to be equal to or less than the above upper limit value, excessive sourness can be suppressed, and both a complex taste typical of alcoholic beverages and a lingering aftertaste can be achieved. The acidity can be adjusted by adding an acidulant, a pH adjuster, etc., which will be described later.

The acidity can be expressed in grams when the amount of acid contained in 100 ml is converted to citric acid (anhydrous citric acid g/100 ml). The acidity can also be measured by a method defined by the JAS standard acidity measurement method, specifically by a neutralization titration method (quantitative formula) using a 0.1 mol/L sodium hydroxide standard solution as an alkaline solution.

[carbon dioxide gas]
The beverage of the present embodiment may contain carbon dioxide gas. The carbon dioxide pressure of the beverage is preferably 1.5 to 3.5 gas volumes, more preferably 2.0 to 3.0 gas volumes. The feeling of carbonic acid can improve the sake flavor.
The method of incorporating carbon dioxide into the beverage is not particularly limited, and can be appropriately set by those skilled in the art.

[container]
The container used for the beverage of the present embodiment includes a hermetically sealed container made of a single substance such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, or the like, a composite material thereof, or a laminated material. The type of container is not particularly limited, but examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles.

The volume of the beverage is not particularly limited, but is preferably 100 to 2000 ml, and more preferably 100 to 500 ml from the viewpoint of easy drinking.

The heat sterilization method for packaged beverages is not particularly limited, but heat sterilization is performed in accordance with the provisions of the Food Sanitation Law in Japan. Specifically, after sterilizing at a high temperature for a short time, a method of filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a method of filling a storage container such as a can with the preparation solution, followed by retort processing. and retort sterilization method.

<Method for producing low-alcohol beverage>
The method for producing a low-alcoholic beverage of the present embodiment is a method for producing a low-alcoholic beverage having an alcohol concentration of 3.0 v / v% or less, comprising a step of blending an aliphatic alcohol having 4 or 5 carbon atoms and gin. include. As a result, the balance between the complex taste of alcoholic beverages and the aftertaste of the taste of alcoholic beverages can be effectively improved. A mixing method is not particularly limited, and a known method can be used. In addition, each component contained in the low-alcoholic beverage and its content are the same as those of the low-alcoholic beverage.

<Method for improving flavor of low-alcohol beverage>
The method for improving the flavor of a low-alcoholic beverage according to the present embodiment is a method for improving the flavor of a low-alcoholic beverage having an alcohol concentration of 3.0 v / v% or less, in which an aliphatic alcohol having 4 or 5 carbon atoms and gin are blended. Including process. As a result, the balance between the complex taste of alcoholic beverages and the aftertaste of the taste of alcoholic beverages can be effectively improved. A mixing method is not particularly limited, and a known method can be used. In addition, each component contained in the low-alcoholic beverage and its content are the same as those of the low-alcoholic beverage.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than those described above can also be adopted.

EXAMPLES The present invention will be described below with reference to Examples and Comparative Examples, but the present invention is not limited to these. "%" represents "% by mass" unless otherwise specified.

(1) Sensory Evaluation of Beverage A sensory test was conducted by trained panelists on beverages. Specifically, four panelists each tasted the beverage (20 ° C), and the "complex taste like alcohol", "reverberation of the taste like alcohol", and "comprehensive evaluation of alcohol feeling" felt when tasting. The goodness or strength of the test was evaluated on a 5-point scale with a control (control) being 3 points according to the following evaluation criteria. After four people evaluated individually, all the members discussed and decided the score.
・Evaluation criteria score 5: Feeling very strong (good) compared to the control 4: Feeling strong (good) compared to the control 3: Same as the control 2: Weak compared to the control Felt (not good) Rating 1: Felt very weak (not good) compared to the control

(2) Test 1: Verification of gin and 2-methyl-1-propanol In the formulation shown in Table 1 below, each raw material was mixed, and a citrus beverage base liquid (alcohol 0 v / v%, acidity 0.30, carbon dioxide gas A pressure of 2.3 gas volumes) was prepared. The citrus flavor used contained limonene as a main aromatic component.
To the obtained citrus beverage base liquid, 5.0 ml of raw material alcohol or gin (converted to 100% alcohol) and 2-methyl-1-propanol were added so that the content shown in Table 2 was obtained, and the alcohol concentration was adjusted to 0.00. 5 v/v% of each beverage samples 1-0 to 1-6 were prepared.
For each of the obtained beverages, the above (1) sensory evaluation was performed using the beverage sample 1-0 as a control. Table 2 shows the results.

(3) Test 2: Verification of gin and 3-methyl-1-butanol Same as Test 1 except that 3-methyl-1-butanol was used instead of 2-methyl-1-propanol in Test 1 above. Beverages were prepared to obtain respective beverage samples 2-0 through 2-6.
For each of the obtained beverages, the sensory evaluation of (1) above was performed using the beverage sample 2-0 as a control. Table 3 shows the results.

(4) Test 3: Verification when containing 2-methyl-1-propanol and changing the concentration of gin added Carbon dioxide gas pressure 2.3 gas volume), 2-methyl-1-propanol was blended to 10 ppm, and the contents of gin and raw material alcohol were added so that they were the contents shown in Table 4. , each beverage samples 3-1 to 3-6 were prepared.
For each of the obtained beverages, the above (1) sensory evaluation was performed using the beverage sample 3-1 as a control. Table 4 shows the results.

According to the present invention, a low-alcoholic beverage having an alcohol concentration of less than 1.0 v/v% ,
A low alcohol beverage is provided containing a 4 or 5 carbon fatty alcohol and a gin.

Further, according to the present invention, a method for producing a low-alcoholic beverage having an alcohol concentration of less than 1.0 v/v% ,
A method for making a low-alcoholic beverage is provided comprising combining a C4 or C5 fatty alcohol and a gin.

Further, according to the present invention, a method for improving the flavor of a low-alcoholic beverage having an alcohol concentration of less than 1.0 v/v% ,
A method for improving the flavor of low-alcohol beverages is provided, comprising the step of blending a C4 or C5 aliphatic alcohol and gin.

[acidity]
The acidity in terms of citric acid of the low-alcohol beverage of the present embodiment is preferably 0.20-0.50 g /100 ml, more preferably 0.25-0.45 g/100 ml.
By setting the acidity to be equal to or higher than the above lower limit value, it becomes possible to obtain the flavor and taste of sake. On the other hand, by setting the acidity to be equal to or less than the above upper limit value, excessive sourness can be suppressed, and both a complex taste typical of alcoholic beverages and a lingering aftertaste can be achieved. The acidity can be adjusted by adding an acidulant, a pH adjuster, etc., which will be described later.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than those described above can also be adopted.
An example of a reference embodiment of the present invention is shown below.
<1>
A low-alcoholic beverage having an alcohol concentration of 3.0 v/v% or less,
Low-alcohol beverages containing fatty alcohols with 4 or 5 carbon atoms and gin.
<2>
The low-alcoholic beverage according to <1>, containing 0.10 to 2.5 v/v% gin in terms of 100% alcohol.
<3>
The low-alcoholic beverage according to <1> or <2>, wherein the alcohol concentration is less than 1.0 v/v%.
<4>
The low-alcohol beverage according to any one of <1> to <3>, containing 0.1 to 80 ppm of the aliphatic alcohol having 4 or 5 carbon atoms.
<5>
The aliphatic alcohol having 4 or 5 carbon atoms contains one or more selected from 2-methyl-1-propanol, 3-methyl-1-butanol, 1-butanol, and 1-pentanol. , The low-alcoholic beverage according to any one of <1> to <4>.
<6>
The low-alcohol beverage according to <5>, wherein the aliphatic alcohol having 4 or 5 carbon atoms contains one or two selected from 2-methyl-1-propanol and 3-methyl-1-butanol.
<7>
The low-alcohol beverage according to any one of <1> to <6>, which has a citrus flavor.
<8>
The low-alcoholic beverage according to any one of <1> to <7>, which does not contain fruit juice.
<9>
The low-alcoholic beverage according to any one of <1> to <8>, which does not contain a high-intensity sweetener.
<10>
The low-alcoholic beverage according to any one of <1> to <9>, having an acidity converted to citric acid of 0.20 mg/100 ml or more.
<11>
The low-alcoholic beverage according to any one of <1> to <10>, containing carbon dioxide gas.
<12>
The low-alcohol beverage according to <11>, which has a carbon dioxide gas pressure of 1.5 to 3.5 gas volumes.
<13>
The low-alcohol beverage according to any one of <1> to <12>, which is packed in a container.
<14>
A method for producing a low-alcoholic beverage having an alcohol concentration of 3.0 v/v% or less,
A method for producing a low-alcoholic beverage, comprising a step of blending an aliphatic alcohol having 4 or 5 carbon atoms and gin.
<15>
A method for improving the flavor of a low-alcoholic beverage having an alcohol concentration of 3.0 v/v% or less,
A method for improving the flavor of a low-alcoholic beverage, comprising the step of blending an aliphatic alcohol having 4 or 5 carbon atoms and gin. __

Claims (15)

A low-alcoholic beverage having an alcohol concentration of 3.0 v/v% or less,
Low-alcohol beverages containing fatty alcohols with 4 or 5 carbon atoms and gin. The low-alcoholic beverage according to claim 1, containing 0.10 to 2.5v/v% gin in terms of 100% alcohol. 3. Low-alcoholic beverage according to claim 1 or 2, wherein the alcohol concentration is less than 1.0 v/v%. The low-alcohol beverage according to any one of claims 1 to 3, containing 0.1 to 80 ppm of the aliphatic alcohol having 4 or 5 carbon atoms. The aliphatic alcohol having 4 or 5 carbon atoms contains one or more selected from 2-methyl-1-propanol, 3-methyl-1-butanol, 1-butanol, and 1-pentanol. A low-alcoholic beverage according to any one of claims 1-4. 6. The low-alcohol beverage according to claim 5, wherein the aliphatic alcohol having 4 or 5 carbon atoms contains one or two selected from 2-methyl-1-propanol and 3-methyl-1-butanol. 7. Low alcoholic beverage according to any one of claims 1 to 6, having a citrus flavor. 8. The low-alcoholic beverage according to any one of claims 1 to 7, which does not contain fruit juice. 9. The low-alcohol beverage according to any one of claims 1 to 8, which does not contain high-intensity sweeteners. 10. The low-alcohol beverage according to any one of claims 1 to 9, having an acidity converted to citric acid of 0.20 mg/100 ml or more. 11. The low-alcoholic beverage according to any one of claims 1 to 10, containing carbon dioxide gas. The low-alcoholic beverage according to claim 11, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volumes. 13. A packaged low-alcoholic beverage according to any one of claims 1-12. A method for producing a low-alcoholic beverage having an alcohol concentration of 3.0 v/v% or less,
A method for producing a low-alcoholic beverage, comprising a step of blending an aliphatic alcohol having 4 or 5 carbon atoms and gin. A method for improving the flavor of a low-alcoholic beverage having an alcohol concentration of 3.0 v/v% or less,
A method for improving the flavor of a low-alcoholic beverage, comprising the step of blending an aliphatic alcohol having 4 or 5 carbon atoms and gin.