JP4098962B2 - Alcoholic beverage taste improving agent and alcoholic beverage containing the same - Google Patents
Alcoholic beverage taste improving agent and alcoholic beverage containing the same Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、アルコール飲料の味質特性を改善する味質改善剤、及び該味質改善剤を含有したアルコール飲料に関する。
【０００２】
【従来の技術】
アルコール飲料は酒類の範疇に入るものであるが、さまざまなアルコール含量のものが存在し、原料・製法等の差により味も千差万別である。アルコール飲料には、アルコールの軽やかな風味があるが、同時に、アルコールに起因する苦味や、舌を刺すような刺激、喉がカァーッと熱くなるような焼き付く感じがあり、ミネラルウォーター、お湯等で希釈し、刺激を弱めたり口当たりを良くして飲まれている。
【０００３】
従来、かかるアルコール飲料の風味や、飲み易さを改善する方法は種々提案されている。例えば、アルコール濃度を希釈して飲みやすくする方法としてコーラを混合する方法（特開平９−１０３２８３号公報）等の方法があるが、アルコール本来の風味が消えてしまい、全く別物になる。また、アルコール発酵に供する菌株に着目した、優良株を細胞融合する方法（特開平６−３３９３６８号公報）、変異株の酵母を用いる方法（特開平８−２３９５４号公報）、遺伝子組み替えを行う方法（特開平９−２３４０７７号公報）等、物理的装置に着目した、アルコール飲料をセラミックと接触させる方法（特開昭６３−１２２７３号公報）、アルコール飲料を超音波処理する方法（特開昭５４−１１９０９８号公報）、アルコール飲料製造時に磁力線を照射する方法（特開平６−３０７５８号公報）、アルコール飲料を超音波振動で撹拌する方法（特開平１１−９２５７号公報）、アルコール飲料を半導体素材と接触させる方法（特開２０００−２２４９７９号公報）等の報告があるが、これらは、飲料の味質改善効果あるいはアルコールに起因する苦味・刺激等の改善が不十分であったり、大がかりな装置を必要とする、等の欠点があった。
【０００４】
一方、風味改善剤を添加する方法として、ホップを添加する方法（特開平７−１３５９５３号公報）、シュクラロースを添加する方法（特開平８−２２４０７５号公報）、真珠を入れる方法（特開平９−２３４０５３号公報）、苦味物質や塩類を添加する方法（特開平１０−２６２６４２号公報）、パラディチョムパプリカ果実からなる呈味改善剤を使用する方法（特開平１１−７５７８６号公報）、茶抽出物を添加した水を氷として使用する方法（特開平１１−７５７８６号公報）、コーヒー豆を使用する方法（特開２０００−３３３６６６号公報）等があるが、これらは特定のアルコール飲料にしか使用できなかったり、改善剤自体の味がアルコール飲料の風味を妨げやすい、という欠点があった。
【０００５】
【発明が解決しようとする課題】
したがって、本発明の目的とするところは、従来の味質改善剤のもつ欠点を解消した、アルコール飲料のアルコールに起因する、苦味、舌を刺すような刺激、喉がカァーッと熱くなるような焼き付く感じを、アルコール濃度を下げることなく改善した、多様なアルコール飲料に用いられるアルコール飲料の味質改善剤、及び該改善剤を含有したアルコール飲料を提供することを課題とする。
【０００６】
【課題を解決するための手段】
本発明者らは、かかる課題を解決すべく鋭意検討の結果、酵母抽出物、特に５’−イノシン酸ナトリウム、５’−グアニル酸ナトリウム、５’−ウリジル酸ナトリウム、５’−シチジル酸ナトリウムを各々１〜１５％、及びグルタミン酸ナトリウムを１〜２０％含有した酵母抽出物が、アルコール飲料の味質改善、特にアルコールに起因する、苦味や、舌を刺すような刺激、喉がカァーッと熱くなるような焼き付く感じを和らげることを見いだし、本発明を完成するに至った。すなわち本発明は、（１）５’−イノシン酸ナトリウム、５’−グアニル酸ナトリウム、５’−ウリジル酸ナトリウム及び５’−シチジル酸ナトリウムを各々１〜１５％、及びグルタミン酸ナトリウムを１〜２０％含有した酵母抽出物を０．０００５〜０．００１重量％添加するアルコール飲料味質改善剤。（２）上記（１）記載のアルコール飲料味質改善剤を含有したアルコール飲料、を提供するものである。
【０００７】
以下、本発明を詳細に説明する。本発明の有効成分である酵母抽出物とは、酵母を、１）ｐＨ５〜１２の温熱水中で抽出する方法、２）タンパク質分解酵素、細胞壁分解酵素などを添加して抽出する方法、３）酵母中の酵素を利用して自己消化により抽出する方法、４）これらの方法を１つ以上組み合わせた方法、５）抽出した酵母抽出物にさらに核酸分解酵素、アデニル酸分解酵素等を作用させる方法、等の方法で得られる酵母抽出物をいい、これらの酵母抽出物の中でも、酵母を温熱水で抽出した後、核酸分解酵素、アデニル酸分解酵素を作用させることにより得られる、５’−イノシン酸ナトリウム、５’−グアニル酸ナトリウム、５’−ウリジル酸ナトリウム及び５’−シチジル酸ナトリウムを各々１〜１５％、及びグルタミン酸ナトリウムを１〜２０％含有した酵母抽出物である。本発明の酵母抽出物に使用される酵母は、食品あるいは食品添加物として用いられている酵母で、例えばパン酵母、ビール酵母、トルラ酵母などを挙げることができる。
【０００８】
本発明のアルコール飲料の味質改善剤は、アルコール飲料、飲料に含まれるアルコール分が１％以上である飲料をいう、に対して、そのアルコール含量・種類によって異なるが、０．０００５〜０．００１重量％添加される。これより添加量が少ないと本発明の効果が発現しにくく、一方、添加量を多くすると酵母抽出物に含まれるイノシン酸、グアニル酸をはじめとする旨味成分の味が強くなり、アルコール飲料の風味や味に悪影響を及ぼし好ましくない。
【０００９】
本発明では、さらに酵母抽出物をアルコール飲料の味質改善剤として添加したアルコール飲料が提供される。
アルコール飲料としては、特に制限なく各種のアルコール飲料に利用でき、例えば、ビール、ワイン、日本酒等の醸造酒、焼酎、ウィスキー、ブランデー、ウォッカ等の蒸留酒、さらにそれらに果汁等の他の成分を混合したカクテル、フィズ、酎ハイ等を例示することができ、いずれの飲料についても、好適に用いることができる。
酵母抽出物（アルコール飲料味質改善剤）は、アルコール飲料に対して上述した量を添加・混合するだけでよい。
【００１０】
【実施例】
以下実施例を挙げて、本発明をさらに詳細に説明する。
尚、本例の評価は以下の方法によった。
１５名のパネラーにより、各種アルコール飲料と同アルコール飲料に本発明の味質改善剤を添加した飲料の官能評価を行った。
評価結果は、本発明のアルコール飲料味質改善剤が添加されていないものについての飲み易さ（苦味や刺激）を±とし、添加されたものが、飲みやすくなるように味質が改善されていれば＋の数を多くし逆効果であれば−の数を多くして、＋＋〜−−の５段階で評価した。
【００１１】
実施例１
日本酒（菊正宗酒造（株）、菊正宗、上撰さけパック）と、同日本酒に対して０．０００５重量％の酵母抽出物（興人製アロマイルド、５’−イノシン酸ナトリウム１０．９％、５’−グアニル酸ナトリウム１０．９％、５’−ウリジル酸ナトリウム１０．７％、５’−シチジル酸ナトリウム８．８％、グルタミン酸ナトリウム５％、含有）を添加・溶解したアルコール飲料を作製し、飲み易さについて評価した。
その結果、酵母抽出物を添加したもののほうが、まろやかでアルコールの刺激が和らぎ飲み易さに優れており、アルコール飲料の味質改善効果があることが確認された。
結果を表１に示す。
【００１２】
【表１】
実施例２
ワイン（メルシャン（株）、シャトーメルシャン（白））と、同ワインに対して０．０００５重量％の酵母抽出物（興人製アロマイルド、５’−イノシン酸ナトリウム１０．９％、５’−グアニル酸ナトリウム１０．９％、５’−ウリジル酸ナトリウム１０．７％、５’−シチジル酸ナトリウム８．８％、グルタミン酸ナトリウム５％、含有）を添加・溶解したアルコール飲料を作製し、飲み易さについて評価した。
その結果、酵母抽出物を添加したもののほうが、まろやかでアルコールの刺激が和らぎ飲み易さに優れており、また、ブドウの風味が向上しており、アルコール飲料の味質改善効果があることが確認された。
結果を表２に示す。
【００１４】
【表２】
実施例３
焼酎（寶酒造（株）、宝焼酎 ２５％）と、同焼酎に対して０．００１重量％の酵母抽出物（興人製アロマイルド、５’−イノシン酸ナトリウム１０．９％、５’−グアニル酸ナトリウム１０．９％、５’−ウリジル酸ナトリウム１０．７％、５’−シチジル酸ナトリウム８．８％、グルタミン酸ナトリウム５％、含有）を添加・溶解したアルコール飲料を作製し、飲み易さについて評価した。
その結果、酵母抽出物を添加したもののほうが、まろやかでアルコールの刺激が和らぎ飲み易さに優れており、また、喉の焼き付く感じも緩和されており、アルコール飲料の味質改善効果があることが確認された。
結果を表３に示す。
【００１６】
【表３】
実施例４
ウィスキー（サントリー（株）、サントリーオールド）と、同ウィスキーに対して０．００１重量％の酵母抽出物（興人製アロマイルド、５’−イノシン酸ナトリウム１０．９％、５’−グアニル酸ナトリウム１０．９％、５’−ウリジル酸ナトリウム１０．７％、５’−シチジル酸ナトリウム８．８％、グルタミン酸ナトリウム５％、含有）を添加・溶解したアルコール飲料を作製し、飲み易さについて評価した。
その結果、酵母抽出物を添加したもののほうが、まろやかでアルコールの刺激が和らぎ飲み易さに優れており、また、喉の焼き付く感じも緩和されており、アルコール飲料の味質改善効果があることが確認された。
結果を表４に示す。
【００１８】
【表４】
【発明の効果】
以上説明してきた通り、本発明によると、アルコール飲料に特有の、特にアルコールに起因する苦味、舌を刺すような刺激、喉がカァーッとあつくなるような焼き付く感じを和らげ、アルコール飲料の種類にかかわらず、アルコール濃度を下げることなくその味質を改善できる、酵母抽出物を有効成分とするアルコール飲料の味質改善剤及び該改善剤を含有したアルコール飲料が提供される。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a taste improver that improves the taste characteristics of an alcoholic beverage, and an alcoholic beverage that contains the taste improver.
[0002]
[Prior art]
Alcoholic beverages fall within the category of alcoholic beverages, but there are various alcoholic content, and the taste varies greatly depending on differences in raw materials and manufacturing methods. Alcoholic beverages have a light flavor of alcohol, but at the same time, there are bitterness caused by alcohol, tingling of the tongue, and burning sensation that makes the throat become hot, diluted with mineral water, hot water, etc. However, it is drunk with a weak stimulus and good mouthfeel.
[0003]
Conventionally, various methods for improving the flavor and ease of drinking of such alcoholic beverages have been proposed. For example, there is a method of mixing cola (Japanese Patent Laid-Open No. 9-103283) as a method of diluting the alcohol concentration to make it easy to drink, but the original flavor of the alcohol disappears and is completely different. Further, focusing on strains to be subjected to alcohol fermentation, a method for cell fusion of excellent strains (Japanese Patent Laid-Open No. 6-339368), a method using a mutant yeast (Japanese Patent Laid-Open No. 8-23954), and a method for gene recombination A method of bringing an alcoholic beverage into contact with a ceramic (JP-A 63-12273), a method of ultrasonically treating an alcoholic beverage (JP-A 54-14) No. 1119098), a method of irradiating magnetic force lines during the production of alcoholic beverages (Japanese Patent Laid-Open No. 6-30758), a method of stirring alcoholic beverages by ultrasonic vibration (Japanese Patent Laid-Open No. 11-9257), and alcoholic beverages as semiconductor materials There is a report on a method of bringing it into contact with Japanese Patent Application Laid-Open No. 2000-2241979, etc. Or A is insufficient improvement in the bitter irritation caused by the call, requiring large-scale apparatus, there are drawbacks like.
[0004]
On the other hand, as a method of adding a flavor improving agent, a method of adding hops (Japanese Patent Laid-Open No. 7-135953), a method of adding sucralose (Japanese Patent Laid-Open No. 8-224075), and a method of adding pearls (Japanese Patent Laid-Open No. 9-9 / 95) No. 234053), a method of adding a bitter substance or salts (Japanese Patent Laid-Open No. 10-262642), a method of using a taste improver comprising paradichom paprika fruit (Japanese Patent Laid-Open No. 11-75786), tea extraction There are a method using water with added food as ice (Japanese Patent Laid-Open No. 11-75786), a method using coffee beans (Japanese Patent Laid-Open No. 2000-333666), etc., but these are used only for specific alcoholic beverages. There was a drawback that it was not possible or that the taste of the improver itself was likely to hinder the flavor of the alcoholic beverage.
[0005]
[Problems to be solved by the invention]
Therefore, the object of the present invention is to eliminate the disadvantages of conventional taste improvers, resulting in alcoholic beverages, bitterness, irritation of the tongue, and burning that makes the throat warm. It is an object of the present invention to provide a taste improving agent for alcoholic beverages used in various alcoholic beverages, and the alcoholic beverages containing the improving agents, in which the feeling is improved without lowering the alcohol concentration.
[0006]
[Means for Solving the Problems]
As a result of intensive studies to solve such problems, the present inventors have obtained a yeast extract, in particular, sodium 5'-inosinate, 5'-sodium guanylate, 5'-sodium uridylate, and 5'-sodium cytidylate. Yeast extracts containing 1 to 15% each and 1 to 20% sodium glutamate improve taste quality of alcoholic beverages, especially bitterness, irritation that sticks to the tongue, and the throat becomes hot due to alcohol It has been found that the burning feeling can be relieved and the present invention has been completed. That is, the present invention provides (1) 1-5% sodium 5'-inosinate, 5'-sodium guanylate, 5'-sodium uridylate and 5'-sodium cytidylate and 1-20% sodium glutamate, respectively. An alcoholic beverage taste improver to which the contained yeast extract is added in an amount of 0.0005 to 0.001% by weight . (2) An alcoholic beverage containing the alcohol beverage taste improving agent described in (1) above is provided.
[0007]
Hereinafter, the present invention will be described in detail. The yeast extract which is an active ingredient of the present invention is a method of 1) extracting yeast in hot water of pH 5-12, 2) a method of extracting by adding a proteolytic enzyme, a cell wall degrading enzyme, etc. 3) yeast A method of extracting by self-digestion using an enzyme in it, 4) a method of combining one or more of these methods, 5) a method of further acting a nucleolytic enzyme, adenylate degrading enzyme, etc. on the extracted yeast extract, 5'-inosinic acid obtained by reacting a nucleolytic enzyme and an adenylate-degrading enzyme after the yeast is extracted with hot water, among these yeast extracts. Yeast extraction containing 1-15% sodium, 5'-sodium guanylate, 5'-sodium uridylate and 5'-sodium cytidylate and 1-20% sodium glutamate It is a thing . The yeast used for the yeast extract of the present invention is a yeast used as a food or food additive, and examples thereof include baker's yeast, brewer's yeast, and Torula yeast.
[0008]
The taste-improving agent for alcoholic beverages of the present invention refers to alcoholic beverages and beverages containing 1% or more of alcohol in the beverages, while it varies depending on the alcohol content and type . 001% by weight is added. If the addition amount is less than this, the effect of the present invention is hardly exhibited, while if the addition amount is increased, the taste of umami components such as inosinic acid and guanylic acid contained in the yeast extract becomes stronger, and the flavor of alcoholic beverages Adversely affects the taste and taste.
[0009]
In this invention, the alcoholic beverage which further added the yeast extract as a taste improving agent of alcoholic beverage is provided.
As alcoholic beverages, it can be used for various alcoholic beverages without any particular restrictions.For example, beer, wine, sake such as sake, distilled spirits such as shochu, whiskey, brandy, vodka, and other ingredients such as fruit juice. Mixed cocktails, fizz, salmon hai, etc. can be exemplified, and any beverage can be suitably used.
The yeast extract (alcohol beverage taste-improving agent) only needs to be added and mixed in the amount described above for the alcoholic beverage.
[0010]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples.
In addition, evaluation of this example was based on the following method.
The sensory evaluation of the drink which added the taste improving agent of this invention to various alcoholic beverages and the same alcoholic beverage was performed by 15 panelists.
The evaluation results indicate that the ease of drinking (bitterness and irritation) of the product to which the alcoholic beverage taste improver of the present invention is not added is ±, and the added product is improved in taste so that it is easy to drink. If it is, the number of + is increased, and if it is an adverse effect, the number of − is increased, and the evaluation is made in five stages of ++ to −−.
[0011]
Example 1
Sake (Kikumasamune Sake Brewery Co., Ltd., Kikumasamune, Kamijo Salmon Pack) and 0.0005% by weight yeast extract based on the sake (Kohjin alomild, 5'-sodium inosinate 10.9% 5'-sodium guanylate 10.9%, 5'-sodium uridylate 10.7%, 5'-sodium cytidylate 8.8%, 5% sodium glutamate) And evaluated for ease of drinking.
As a result, it was confirmed that the addition of the yeast extract had a milder, milder alcohol stimulus and better ease of drinking, and had an effect of improving the taste of alcoholic beverages.
The results are shown in Table 1.
[0012]
[Table 1]
Example 2
Wine (Merchan Co., Ltd., Chateau Mercian (white)) and 0.0005% by weight of yeast extract (Alo mild, 5'-sodium inosinate 10.9%, 5'- Prepared an alcoholic beverage with added and dissolved sodium guanylate 10.9%, 5'-sodium uridylate 10.7%, 5'-sodium cytidylate 8.8%, 5% sodium glutamate) It was evaluated about.
As a result, it was confirmed that the one with the yeast extract was milder, with a milder alcohol stimulation and better ease of drinking, and improved grape flavor and improved alcohol taste. It was done.
The results are shown in Table 2.
[0014]
[Table 2]
Example 3
Shochu (Sakai Shuzo Co., Ltd., Takara Shochu 25%) and 0.001% by weight of yeast extract based on the shochu (Alo mild 5'-sodium inosinate 10.9%, 5'-guanyl manufactured by Kojin) 10.9% sodium 5'-sodium uridylate 10.7%, 5'-sodium cytidylate 8.8%, 5% sodium glutamate) Was evaluated.
As a result, the one with the yeast extract is milder, has a milder alcohol stimulation, and is easier to drink, and also has a reduced throat burning feeling, which can improve the taste of alcoholic beverages. confirmed.
The results are shown in Table 3.
[0016]
[Table 3]
Example 4
Whiskey (Suntory Ltd., Suntory Old) and 0.001% by weight of yeast extract (Kohjin alomil, 5'-sodium inosinate 10.9%, 5'-sodium guanylate) 10.9%, 5'-sodium uridylate 10.7%, 5'-sodium cytidylate 8.8%, 5% sodium glutamate) are added and dissolved and evaluated for ease of drinking did.
As a result, the one with the yeast extract is milder, has a milder alcohol stimulation, and is easier to drink, and also has a reduced throat burning feeling, which can improve the taste of alcoholic beverages. confirmed.
The results are shown in Table 4.
[0018]
[Table 4]
【The invention's effect】
As explained above, according to the present invention, the bitterness caused by alcohol, in particular the bitterness caused by alcohol, the tingling of the tongue, and the burning sensation that makes the throat feel hot, relieves the kind of alcoholic beverage. In addition, a taste improving agent for alcoholic beverages containing yeast extract as an active ingredient and an alcoholic beverage containing the improving agent, which can improve the taste without lowering the alcohol concentration, are provided.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001053609A JP4098962B2 (en) | 2001-02-28 | 2001-02-28 | Alcoholic beverage taste improving agent and alcoholic beverage containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001053609A JP4098962B2 (en) | 2001-02-28 | 2001-02-28 | Alcoholic beverage taste improving agent and alcoholic beverage containing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002253199A JP2002253199A (en) | 2002-09-10 |
| JP4098962B2 true JP4098962B2 (en) | 2008-06-11 |
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| JP2001053609A Expired - Fee Related JP4098962B2 (en) | 2001-02-28 | 2001-02-28 | Alcoholic beverage taste improving agent and alcoholic beverage containing the same |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009017115A1 (en) * | 2007-07-30 | 2009-02-05 | Suntory Holdings Limited | Alcoholic beverage having high fruit juice content |
| KR101476872B1 (en) * | 2007-07-30 | 2014-12-26 | 산토리 홀딩스 가부시키가이샤 | Fruit-juice-containing alcoholic beverage base, and beverage produced by diluting the base |
| JP5610671B2 (en) * | 2008-03-31 | 2014-10-22 | 小林製薬株式会社 | Foutsutsu Seisaku formulation |
| JP6674739B2 (en) * | 2015-01-19 | 2020-04-01 | サッポロビール株式会社 | Alcoholic beverage base, alcoholic beverage, method for producing alcoholic beverage base, and method for improving drinkability while suppressing pungent taste of alcoholic beverage-based alcohol |
| JP2023019916A (en) | 2021-07-30 | 2023-02-09 | サントリーホールディングス株式会社 | alcoholic beverage |
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