JP2022171024A - Carbonated alcoholic beverage and method for producing the same - Google Patents

Abstract

To provide a technology that can reduce the unpleasant odor and taste derived from borneol in a carbonated alcoholic beverage containing borneol.SOLUTION: The problem is solved by a carbonated alcoholic beverage that contains borneol and methylheptenone.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a carbonated alcoholic beverage and a method for producing the same.

Carbonated alcoholic beverages typified by chuhai and cocktail-taste beverages are known. Carbonated alcoholic beverages are often flavored by adding sweeteners, acidulants, fruit juices, and the like to alcohol-containing drinking liquids.

Improving flavor in carbonated alcoholic beverages is a common problem. In relation to the improvement of flavor, Patent Document 1 (Japanese Patent Application Laid-Open No. 2019-135990) describes a low fruit juice content beverage in which the content of fruit juice is 10% or less in terms of fruit juice percentage, and the content of borneol is A low juice content beverage is disclosed having a decanal content of 0.25-1.60 ppm and a decanal content of 0.12-1.10 ppm. According to the description of Patent Document 1, by containing predetermined amounts of borneol and decanal, even if the content of fruit juice is low, it is possible to obtain a low fruit juice content beverage that is excellent in the depth of the fruit juice taste and the freshness of the fruit juice. It is said that

JP 2019-135990 A

The attractiveness of carbonated alcoholic beverages includes stimulating and refreshing sensations (hereinafter sometimes referred to as refreshing sensations). The present inventors have studied to further improve this stimulating feeling and refreshing feeling, and found that the use of borneol provides a unique stimulating feeling and refreshing feeling.
On the other hand, it was also found that when the amount of borneol added increases, although the stimulus increases, undesirable flavors such as ink odor and earthy odor (hereinafter sometimes referred to as unpleasant odor and taste) become more noticeable. did.

Accordingly, an object of the present invention is to provide a technique capable of reducing the unpleasant odor and taste derived from borneol in carbonated alcoholic beverages containing borneol.

The present inventors have found that methylheptenone has the effect of reducing the unpleasant odor and taste derived from borneol, and have completed the present invention. That is, the present invention is realized by the following matters.
[1] A carbonated alcoholic beverage containing borneol and methylheptenone.
[2] The carbonated alcoholic beverage according to [1], wherein the content of methylheptenone is 1 to 500 ppb.
[3] The carbonated alcoholic beverage according to [1] or [2], which has an alcohol content of 0.5 v/v% or more and 9 v/v% or less.
[4] The carbonated alcoholic beverage according to any one of [1] to [3], which has an acidity converted to citric acid of 0.10 mg/100 ml or more.
[5] The carbonated alcoholic beverage according to any one of [1] to [4], which has a sweetness of 1.0 or more and 10.0 or less.
[6] The carbonated alcoholic beverage according to any one of [1] to [5], which has a carbon dioxide gas pressure of 1.5 to 3.5 gas volumes.
[7] Any one of [1] to [6], wherein the ratio (B)/(A) of the content (B) of methylheptenone to the content (A) of borneol is 0.001 or more and 0.5 or less Carbonated alcoholic beverage as described.
[8] The carbonated alcoholic beverage according to any one of [1] to [7], which has a citrus flavor.
[9] The carbonated alcoholic beverage according to any one of [1] to [8], containing fruit juice.
[10] The carbonated alcoholic beverage according to any one of [1] to [9], which is a packaged beverage.
[11] A method for producing a carbonated alcoholic beverage, comprising the step of adding borneol and methylheptenone to the carbonated alcoholic beverage.
[12] A method for improving the flavor of a carbonated alcoholic beverage, comprising the step of adding borneol and methylheptenone to the carbonated alcoholic beverage.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a technique capable of reducing the unpleasant odor and taste derived from borneol in carbonated alcoholic beverages containing borneol.

Hereinafter, embodiments of the present invention will be described in detail.
The carbonated alcoholic beverage according to this embodiment contains borneol and methylheptenone.

(Borneool)
Borneol is a bicyclic monoterpene, also called borneol and borne camphor. Borneol is known as a component that exhibits an incense-like or ink-like scent similar to that of camphor.
By including this borneol in the carbonated alcoholic beverage, the refreshing stimulating feeling increases and the aftertaste becomes refreshing. On the other hand, when the amount of borneol is increased, unpleasant odors such as earthy odor and ink odor become noticeable. However, according to this embodiment, the unpleasant odor and taste derived from borneol are masked by methylheptenone. Therefore, it is possible to provide the carbonated alcoholic beverage with a refreshing stimulating feeling derived from borneol without an unpleasant flavor.

The content of borneol is, for example, 25 ppb (μg/L) or more, preferably 50 ppb or more, more preferably 100 ppb or more, still more preferably 500 ppb or more, for example 50000 ppb or less, preferably 30000 ppb or less, more preferably 7500 ppb or less, and further It is preferably 3000 ppb or less.
The borneol concentration in a beverage can be measured, for example, by a liquid-liquid extraction-GC/MS analysis method. Specifically, it can be measured by the following method.
(Analysis method for Borneol)
30 g of a sample is collected in a container, 6 g of sodium sulfate is added, and 100 μL of an internal standard solution (N-hexyl-1,1-D2 alcohol) of 75 ppm at room temperature is added. Subsequently, 5 mL of dichloromethane is added, and after degassing three times, the mixture is shaken at a speed of 200 times/minute for 20 minutes, cooled and centrifuged at 3000 rpm for 5 minutes, and the lower layer of dichloromethane is collected. 1 g of anhydrous sodium sulfate is added to the resulting solution for dehydration, and after concentration to about 200 μL by nitrogen purge, the solution is supplied to GC-MS. The conditions for GC-MS are as follows.
<Apparatus> Agilent GC-MS (7890B/5977B)
<GC conditions>
・Column: DB-WAX UI (60m×0.25mm ID×0.25μm FT)
・Oven temperature: 50°C (5min)-5°C/5min-230°C (10min)
・Column flow rate: 1.0 mL/min
<Injection port conditions>
・Injection method: Splitless ・Septum purge flow rate: 3 mL/min
・Temperature: 250℃
<Transfer line temperature>
・230℃
<Ion extraction conditions>
・RT: 30.93, quantitative ion: 110, confirmation ion: 95

(methylheptenone)
Methylheptenone is used to mask the unpleasant odor and taste derived from borneol, as described above.

The content of methylheptenone is preferably set according to the content of borneol. When the content of borneol is (A) ppb and the content of methylheptenone is (B) ppb (μg/L), the ratio (B)/(A) is, for example, 0.001 or more. If the ratio (B)/(A) is 0.001 or more, the feeling of refreshment increases. From the viewpoint of masking the unpleasant odor and taste derived from borneol, the ratio (B)/(A) is preferably 0.005 or more, more preferably 0.01 or more.
In addition, the ratio (B)/(A) is, for example, 0.5 or less, preferably 0.3 or less, more preferably 0.2 or less, from the viewpoint of obtaining good stimulation and refreshing feeling.

Moreover, the content of methylheptenone is, for example, 1.0 ppb or more. If the content of methylheptenone is 1.0 ppb or more, the feeling of refreshment increases. The content of methylheptenone is preferably 2.5 ppb or more, more preferably 5.0 ppb or more, from the viewpoint of masking the unpleasant odor and taste derived from borneol.
In addition, from the viewpoint of obtaining good stimulation and refreshing feeling, the content of methylheptenone is, for example, 500 ppb or less, preferably 300 ppb or less, more preferably 200 ppb or less.

The content of methylheptenone can be measured, for example, by GC/MS analysis using dichloromethane liquid-liquid extraction. Specifically, it can be measured by the following method.
(Method for analyzing methylheptenone)
First, 30 g of a sample is collected in a container, 6 g of ammonium sulfate is added, then 5 ml of dichloromethane is added to the container, and 50 μL of 1000 ppm linalool-d5 as an internal standard substance is added, followed by shaking extraction for 20 minutes. At this time, if there is gas in the container, it is preferable to vent the gas. Thereafter, centrifugation treatment is performed at 3500 rpm for 5 minutes to collect the solvent layer, and anhydrous sodium sulfate is added to the collected solvent layer for dehydration, and then concentrated to 100 μL by nitrogen purge and subjected to GC/MS analysis. .
(GC measurement conditions)
GC conditions were as follows: DB-WAX (60 m × 0.25 mm ID; 0.25 µm FT) (manufactured by J&W) was used to inject 1 µL of the splitless method, hold at 38 °C for 10 minutes, and then 10 °C/ The temperature is raised to 245° C. in minutes and held for 19.3 minutes.
(quantification method)
The amount of methylheptenone in the analytical sample is calculated from the area ratio to the internal standard linalool-d5. Here, using the target ion m / z 108 of methylheptenone, it is calculated from the area ratio with the peak using the target ion m / z 74 of linalool-d5.

(alcohol)
The alcohol content (ethanol concentration) of the carbonated alcoholic beverage according to the present embodiment is, for example, 0.5 v/v% or more and 9 v/v% or less, preferably 3.0 to 7.5 v/v%.
The alcohol source is not particularly limited. Preferably, the beverage according to this embodiment contains spirits as the alcohol source. Of the total alcohol contained in the carbonated alcoholic beverage, for example, 50 vol% or more, preferably 70 vol% or more, more preferably 90 vol% or more, is derived from distilled liquor. As the distilled liquor, for example, continuous distillation shochu, raw material alcohol, brewing alcohol, and spirits are preferably used.

(carbon dioxide pressure)
The carbon dioxide gas pressure of the carbonated alcoholic beverage according to this embodiment is, for example, 1.5 to 3.5 gas volumes, preferably 1.7 to 3.0 gas volumes.
The term "gas volume" refers to the ratio of the volume of carbon dioxide gas dissolved in a bottled carbonated alcoholic beverage to the volume of the beverage under standard conditions (using GV as a unit). In practice, 1 GV gas volume is defined as 1 liter of carbon dioxide dissolved in 1 liter of liquid under standard conditions (1 atm, 25°C). "Gas volume" is determined by stabilizing the carbonated alcoholic beverage sample at standard conditions (1 atm, 25°C), attaching a gas internal pressure gauge, opening the stopcock once, performing a gas release (snift) operation, and immediately closing the stopcock. It can be obtained as a value when the pressure becomes constant by vigorously shaking after closing.

(sweetener)
Preferably, the carbonated alcoholic beverage contains a sweetener. Sweeteners include, for example, sugars and high intensity sweeteners. Sugars means monosaccharides and disaccharides. Monosaccharides include glucose, fructose, fructose-glucose liquid sugar, and the like. Disaccharides include sucrose, maltose, lactose, and isomerized lactose. High intensity sweeteners include, for example, sucralose, acesulfame potassium, aspartame, and stevia sweeteners.

The sweetener is preferably used in an amount such that the sweetness of the carbonated alcoholic beverage is 1.0 or more and 10.0 or less. The sweetness of the carbonated alcoholic beverage is more preferably 3.0-7.0.
The “sweetness of carbonated alcoholic beverage” is a parameter that indicates the degree of sweetness based on the sweetness of sucrose, and the sucrose concentration (mass %). For example, a sweetness of "2" means that the target beverage has sweetness equivalent to that of a 2% by mass sucrose aqueous solution.
The sweetness of a beverage can be calculated based on the type and amount of sweetener contained in the beverage. If the beverage contains a sweetener other than sucrose, the sweetness of the beverage can be calculated by multiplying the concentration of the sweetener used by the sweetness of the sweetener. As the value of sweetness, for example, "Sweetener Catalog, Sugar Refining Industry Association, May 1990, pp. 17-18" and "Encyclopedia of Beverage Terms, Beverage Japan Co., Ltd., June 25, 1999 The value of "sweetness" described in "Classification of Sweeteners, Classification by Sweetness", etc. can be used. If values for the same sweetener are given in more than one document, the value given in the "Compendium of Sweeteners" shall prevail. When the sweetness described in these documents has a numerical range, the median value is adopted as the sweetness.
The sweetness of typical sweeteners is as follows.
Fructose: 1.35
Glucose: 0.65
55% fructose glucose liquid sugar: 1
Acesulfame potassium: 200
Sucralose: 600

(Acidulant)
Preferably, the carbonated alcoholic beverage contains an acidulant. Acidulants include, for example, citric acid, trisodium citrate, adipic acid, gluconodeltalactone, 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 and phosphoric acid At least one selected from the group consisting of

Preferably, the acidity in terms of citric acid in the carbonated alcoholic beverage is 0.10 mg/100 ml or more. The acidity in terms of citric acid is more preferably 0.10-0.50 mg/100 ml, still more preferably 0.15-0.40 mg/100 ml.
In addition, the acidity converted to citric acid is calculated based on, for example, the acidity measurement method specified in page 8 of the National Tax Agency prescribed analysis method (2007 National Tax Agency Instruction No. 6), total acid (free acid). . Specifically, acidity can be measured by the following method.
Accurately weigh 1 to 50 ml of the sample and dilute it with water as appropriate. This is titrated with a 0.1 mol/L sodium hydroxide solution, the end point is 8.2 with a pH meter, and the titration is calculated according to the following formula.
(Formula 1): Acidity (%) = A x f x 100/W x 0.0064
A: Titration volume (ml) with 0.1 mol/L sodium hydroxide solution
f: titer of 0.1 mol/L sodium hydroxide solution W: sample weight (g)
In Equation 1, "0.0064" is "weight (g) of anhydrous citric acid corresponding to 1 ml of 0.1 mol/L sodium hydroxide solution".

(Citrus)
Preferably, the carbonated alcoholic beverage has a citrus flavor. Citrus flavor can be imparted by using, for example, citrus fruit juice and flavoring.

Preferably, the carbonated alcoholic beverage contains fruit juice. Citrus fruit juice is preferably used as the fruit juice. Examples of citrus fruits used in citrus juice include orange, mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku, ponkan, Shikuwasa, and Kabosu, and preferably lemon. , Lime, Yuzu, Shikuwasa, Kabosu and other aromatic citrus juices.

The content of fruit juice is, for example, 0.01 to 10% by mass, preferably 0.03 to 5% by mass, more preferably 0.05 to 3% by mass in terms of straight.

(others)
The carbonated alcoholic beverage may contain ingredients other than those described above, if necessary. Examples of such components include deterioration odor production inhibitors, deterioration odor deodorants, colorants, pH adjusters, antioxidants, preservatives, stabilizers, emulsifiers, and the like.

Carbonated alcoholic beverages are preferably packaged beverages. The container is not particularly limited, and examples thereof include metal cans, glass bottles, and plastic bottles.

The method for producing the carbonated alcoholic beverage according to this embodiment is not particularly limited. For example, borneol, methylheptenone, distilled liquor or the like as an alcohol source, and other components are mixed as necessary, and water is added as necessary. Furthermore, carbonation is performed. After that, the desired carbonated alcoholic beverage can be obtained by filling and sealing the mixed liquid in a container.
In addition, borneol and methylheptenone may be mixed as a single component, respectively, or may be mixed in the form of a mixture such as a fragrance and an extract of a natural product.

EXAMPLES In the following, examples performed by the inventors are described in order to more specifically describe the present invention. However, the present invention should not be construed as being limited to the following examples.

(Test 1) Sensory evaluation of carbonated alcoholic beverages with added borneol In the formulation shown in Table 1, brewing alcohol, 55% fructose glucose liquid sugar, citric acid (anhydrous), and trisodium citrate are mixed, A carbon dioxide gas was enclosed to prepare a base liquid for a carbonated alcoholic beverage. The base liquid had an alcohol concentration of 5.1 v/v%, an acidity converted to citric acid of 0.25 mg/100 ml, a sweetness of 5.0, and a carbon dioxide gas pressure of 2.3 gas volumes. .

Different amounts of borneol were added to the prepared base liquid as shown in Table 2 to obtain beverages according to samples 1-1 to 1-7. Note that Sample 1-1 does not contain borneol, ie, is the base liquid itself.

Subsequently, each sample was sensory evaluated by three trained panelists. The evaluation items were (1) stimulating feeling derived from borneol, (2) unpleasant odor and taste derived from borneol, (3) refreshing aftertaste, and (4) flavor.
Sample 1-1 was used as a control (grade 0) for each item.
(1) Irritation, (2) unpleasant odor and taste, and (3) refreshing aftertaste were evaluated according to the following criteria.
+3: Significantly stronger than control +2: Stronger than control +1: Slightly stronger than control 0: Same as control -1: Slightly weaker than control -2 points: Weaker than control -3 points: Significantly weaker than control

(4) Comprehensive evaluation of flavor was evaluated according to the following criteria.
+3 points: considerably better than the control +2 points: better than the control +1 point: slightly better than the control 0 points Same as the control -1 point: slightly worse than the control -2 points: worse than the control -3 points: considerably worse than the control

Table 2 shows the results of sensory evaluation together with comments. The results are the average values of three panelists.

As shown in Table 2, samples 1-2 to 1-7 with a borneol concentration of 50 ppb or more had a stronger stimulation and a more refreshing aftertaste than sample 1-1 lacking borneol. On the other hand, as the borneol concentration increased, unpleasant odors and tastes became more noticeable, and samples 1-5 to 1-7 with borneol concentrations of 1000 ppb or more had lower overall flavor evaluations.

(Test 2) In sensory evaluation test 1 when methylheptenone was added to a borneol-containing carbonated alcoholic beverage, sample 1-5 (borneol concentration 1000 ppb), which had a poor overall flavor evaluation due to the addition of borneol, was used as control sample 2-. Prepared as 1. As shown in Table 3, different amounts of methylheptenone were added to sample 2-1 to prepare samples 2-2 through 2-8. Furthermore, sensory evaluation was performed in the same manner as in Test 1 using Sample 2-1 as a control. Table 3 shows the results.

As shown in Table 3, sample 2-2 had a more refreshing aftertaste than sample 2-1, and the overall evaluation was higher. From this, it can be understood that refreshing feeling is increased by setting the ratio (B)/(A) of methylheptenone concentration (B) to borneol concentration (A) to 0.001 or more.
Samples 2-3 to 2-8 had less unpleasant odor than sample 2-1. From this, it was confirmed that methylheptenone has the effect of masking the unpleasant odor and taste derived from borneol.
In addition, in samples 2-2 to 2-7 in which the ratio (B)/(A) of the methylheptenone concentration (B) to the borneol concentration (A) is 0.5 or less, the stimulating feeling and refreshing aftertaste are impaired. I didn't even know.

(Test 3) Formulation Example of Lemon-Flavored Carbonated Beverage According to the formulation shown in Table 4, a lemon-flavored carbonated alcoholic beverage was prepared by adding 2000 ppb of borneol and 100 ppb of methylheptenone. The concentration of borneol derived from lemon juice in the carbonated alcoholic beverage was 2 ppb. The concentration of methylheptenone derived from lemon juice was 0 ppb.
When the flavor of the resulting carbonated alcoholic beverage was confirmed, it was found to be a lemon-flavored carbonated alcoholic beverage with a favorable flavor, having a stimulating and refreshing feeling derived from borneol but with suppressed unpleasant odors.

Claims (12)

A carbonated alcoholic beverage containing borneol and methylheptenone. The carbonated alcoholic beverage according to claim 1, wherein the content of methylheptenone is 1 to 500 ppb. The carbonated alcoholic beverage according to claim 1 or 2, having an alcohol content of 0.5 v/v% or more and 9 v/v% or less. The carbonated alcoholic beverage according to any one of claims 1 to 3, having an acidity converted to citric acid of 0.10 mg/100 ml or more. The carbonated alcoholic beverage according to any one of claims 1 to 4, having a sweetness of 1.0 or more and 10.0 or less. The carbonated alcoholic beverage according to any one of claims 1 to 5, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volumes. 7. The carbonated alcoholic beverage according to any one of claims 1 to 6, wherein the ratio (B)/(A) of the content (B) of methylheptenone to the content (A) of borneol is 0.001 or more and 0.5 or less. . The carbonated alcoholic beverage according to any one of claims 1 to 7, which has a citrus flavor. The carbonated alcoholic beverage according to any one of claims 1 to 8, which contains fruit juice. The carbonated alcoholic beverage according to any one of claims 1 to 9, which is a packaged beverage. A method for producing a carbonated alcoholic beverage, comprising a step of adding borneol and methylheptenone to the carbonated alcoholic beverage. A method for improving the flavor of a carbonated alcoholic beverage, comprising the step of adding borneol and methylheptenone to the carbonated alcoholic beverage.