JP5357744B2 - Alcoholic beverage with improved taste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve the taste of a saccharide-free alcoholic beverage containing a high sweetness sweetener and a citrus fruit juice. <P>SOLUTION: Specifically in an alcoholic beverage containing the citrus fruit juice and the high sweetness sweetener and in which the total content of monosaccharides except sugar alcohol and disaccharides represents less than 0.5 g per 100 g of the alcoholic beverage, the content of maltitol is a specific quantity. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

The present invention relates to an improvement in taste during drinking of a citrus flavored alcoholic beverage.
Specifically, in an alcoholic beverage containing citrus fruit juice and a high-intensity sweetener, the total content of monosaccharides and disaccharides excluding sugar alcohol is less than 0.5 g per 100 g of beverage, The present invention relates to a method for improving the taste at the time of drinking by setting the content of tall to a specific amount, and to such an alcoholic beverage.

In the present specification, a normal beverage that does not contain alcohol is simply called “beverage”, and so-called alcoholic beverages that contain alcohol are called “alcoholic beverages”.
In recent years, reflecting the growing health awareness of consumers, products that are claimed to contribute to health are also gaining popularity in foods and beverages that are taken daily. Among such foods and drinks, diet-related products, particularly those that claim low calories are popular.

  Among these beverages, beverages having a label of “zero saccharide” are recently popular. According to the provisions of nutrition labeling standards based on the Japanese Health Promotion Law, the label “sugar zero” means that the amount of sugar (monosaccharide or disaccharide, not sugar alcohol) contained in the beverage It can display for less than 0.5 g per 100 g. As for alcoholic beverages, merchandise labeled “Sugar Zero” is sold, leading to large sales of Chu-Hi type low-alcoholic beverages.

  In such low-calorie beverages such as “Sugar Zero”, high-intensity sweeteners play an important role in quality design. This is because a high-intensity sweetener has a significantly higher sweetness than sucrose, which is a commonly used sweetener, and is not absorbed by the human body to become calories.

However, high-intensity sweeteners have different tastes from sucrose and have problems in use because, for example, bitterness remains in the aftertaste or some taste is felt.
Therefore, many studies have been conducted to improve the shortcomings of high-intensity sweeteners. For example, in sucralose, which is a kind of high-intensity sweetener, depending on the type of food used, the rise of sweetness may be slightly slower, the impact of sweetness may be slightly lacking, or the sweetness will be somewhat uncomfortable. In addition, when there is a point to improve the taste quality, it is known that sweetness modification of sucralose can be performed by adding a specific amount of acesulfame potassium to sucralose (Patent Document 1). Patent Document 2 discloses a method using an amino acid such as L-aspartic acid, an organic acid such as gluconic acid or citric acid, and a salt thereof; a high-intensity sweetener and a natural product such as rutin and hesperidin. Method: Method of using saccharides such as galactomannan degradation product, nigerooligosaccharide, beet oligosaccharide, mannose for improving the taste of high-intensity sweetener; extraction from plant such as sugarcane-derived bagasse extract or enzyme-treated ginkgo biloba extract A method of blending a product with a high-intensity sweetener; high-intensity sweetness by using quinic acid obtained by purifying a processed product obtained by hydrolyzing coffee beans with an enzyme or alkali as a sweet taste improving agent A method for suppressing the unpleasant aftertaste of scents; from spiranthol derived from Dutch sennici, etc., or from plant extracts or essential oils containing spirantol Taste-improving agent of high potency sweetener, wherein Rukoto is described.

JP 2002-101844 A WO2006 / 087991

  In the case where the beverage displaying “sugar zero” is an alcoholic beverage (hereinafter also referred to as “sugar zero type”), in addition to the above problems, there is a problem of bitterness and irritation of the alcohol itself. For this reason, in a sugar zero type alcoholic beverage, reduction of bitterness becomes a big problem more than the drink which does not contain alcohol.

  In this respect, saccharides and fruit juice are thought to be beneficial because they have an effect of reducing the bitter taste by imparting thickness and body feeling to the beverage by ingredients such as sweetness and amino acids. However, in the saccharide zero type alcoholic beverages in which the blending amount of saccharide is limited, those effects due to the addition of saccharide cannot be expected so much. The same applies to fruit juice. This is because saccharides are also contained in fruit juice, and the amount of juice mixed in a saccharide zero-type alcoholic beverage is limited. Therefore, the sugar-free alcoholic beverage has a problem that not only the thickness, body feeling and taste tend to be insufficient, but also the bitterness due to the alcohol and the high-intensity sweetener is conspicuous.

  In addition, if the beverage is a packaged product, a certain period of time will elapse after the product is marketed as a post-manufacturing product until the consumer drinks it. Deterioration of the flavor during the process is also a problem.

  For example, alcoholic beverages are popular with citrus fruit flavors such as lemon and grapefruit, but citrus fruit juice is degraded by oxygen, heat, etc. when blended in alcoholic beverages, resulting in a thickness and body feeling. Since it tends to decrease, the masking effect of bitterness is also reduced. As a result, it is thought that quality deteriorates promptly. In particular, this problem becomes more serious in a sugar-free alcoholic beverage. This is because the alcoholic beverage has a small content of sugars that can impart thickness and body feeling and reduce bitterness.

  Therefore, there is a need to solve the above-described problems for sugar-free alcoholic beverages containing citrus juice.

  As a result of diligent research in view of the problems as described above, the present inventors solved a problem peculiar to a sugar-free alcoholic beverage containing citrus fruit juice by blending a specific amount of maltitol, which is a kind of sugar alcohol. I found out that I can do it.

That is, the present invention relates to the following.
1. An alcoholic beverage comprising a high intensity sweetener, citrus juice and maltitol,
(A) The total content of monosaccharides and disaccharides excluding sugar alcohol is less than 0.5 w / w%;
(B) Alcohol content is 1-10 v / v%; and (C) Maltitol content is 0.009-0.72 w / v%;
The alcoholic beverage.
2. 2. The alcoholic beverage according to 1, wherein the high-intensity sweetener is acesulfame K and / or sucralose.
3. 2. The alcoholic beverage according to 1, wherein the total content of citrus fruit juice is 0.1 to 10 w / v% in terms of fruit juice rate.
4). 2. The alcoholic beverage according to 1, wherein the citrus juice is lemon juice and / or grapefruit juice.
5. The alcoholic beverage according to any one of 1 to 4, which is a packaged beverage.
6). It contains a high-intensity sweetener and citrus fruit juice, (A) the total content of monosaccharides and disaccharides excluding sugar alcohol is less than 0.5 w / w%, and (B) the alcohol content is 1 to 10 v / v %, The method of improving the taste at the time of drinking of the said alcoholic beverage by making it contain maltitol so that content of maltitol may be 0.009-0.72 w / v%.

  ADVANTAGE OF THE INVENTION By this invention, the bitterness and irritation | stimulation feeling of alcohol itself in a sugar free type alcoholic beverage, and the bitterness resulting from a high sweetness degree sweetener can be reduced. Moreover, since thickness and a body feeling can be provided by this invention, the lack of the thickness, body feeling, and masking effect resulting from the restriction | limiting of the saccharide | sugar content and fruit juice compounding quantity in a sugar free type alcoholic beverage can be solved.

  In addition, alcoholic beverages tend to deteriorate citrus juice until they are consumed by consumers after production, thereby generating citrus-degraded incense, reducing the thickness of alcoholic beverages, and as a result, drinking alcoholic beverages. Although there is a problem that the ease of reduction proceeds in combination and the commercial value is impaired, the occurrence of these phenomena can be suppressed or prevented.

  In the present specification, one or more of the improvement effects in such alcoholic beverages is referred to as “improvement in taste during drinking”.

(Alcoholic beverage)
The alcoholic beverage of the present invention comprises a high-intensity sweetener, citrus juice and maltitol, and in the alcoholic beverage, (A) the total saccharides of monosaccharides and disaccharides excluding sugar alcohols are 0.5 w / w%. (B) the alcohol content is 1 to 10 v / v%, and (C) the content of maltitol is 0.009 to 0.72 w / v%.

  The alcoholic beverage of the invention of the present invention is an alcoholic beverage corresponding to “no sugar” in the provisions of the nutrition labeling standards of the Health Promotion Act. Specific examples of monosaccharides whose content is regulated include glucose, fructose, D-xylose, and L-arabinose. Examples of disaccharides whose contents are regulated include sucrose and lactose.

The amount of sugar contained in the alcoholic beverage of the present invention can be known by requesting the Japan Food Analysis Center. It can also be measured by ordinary methods such as high performance liquid chromatography (HPLC). Or as a concrete condition of HPLC, the following examples can be mentioned, for example.
Equipment used: HP HP1100 system use column: LiChrosphere100 NH2 (5 μm) (4 mm × 250 mm)
Mobile phase: acetonitrile: water = 75: 25
Flow rate: 1.0 mL / min
Column temperature: 40 ° C
Injection volume: 10 μL
Detector: Sugar content differential refractometer (Shodex RI-71)

(alcohol)
The alcohol that can be used in the present invention is not particularly limited.
For example, brewed alcohol, spirits (eg spirits such as gin, vodka, rum, tequila, news spirits, and alcohols for raw materials), liqueurs, whiskeys (eg whiskey, brandy, etc.) or shochu (continuous distillation shochu, So-called shellfish shochu and single-distilled shochu, so-called oyster shochu), and brewed sake such as sake, wine and beer can be used.

Among these, distilled liquor is more preferable because the bitterness and irritation of alcohol may be felt stronger than brewed liquor, and the effect of the present invention may be felt strongly.
The alcohol content of the alcoholic beverage of the present invention can be measured with a vibratory density meter. The sample is subjected to direct-fire distillation, the density of the obtained distillate at 15 ° C is measured, and it is an appendix to the National Tax Agency prescribed analysis method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Table is a value obtained by conversion using an “alcohol content, density (15 ° C.) and specific gravity (15/15 ° C.) conversion table”.

  The alcoholic beverage of the present invention is preferable because the effect of the invention is exhibited when the range of the alcohol contained is 1 to 10 v / v%, and when the range is 3 to 9 v / v%, the effect of the present invention is felt strongly. Therefore, it is more preferable.

(High intensity sweetener)
The alcoholic beverage of the present invention contains a high intensity sweetener.
As used herein, the term “high-intensity sweetener” refers to natural and synthetic sweeteners that have a strong sweetness compared to sucrose (eg, several times to several hundred times the sweetness of sucrose). Means. Examples of such high-intensity sweeteners include peptide-based sweeteners such as aspartame and aritem; glycoside sweeteners such as stevia sweeteners (enzyme-treated stevia in which stevia extract and stevia are enzymatically treated to add glucose) And rebaudioside A having the highest sweetness among the sweet components of stevia), licorice extract and the like; sucrose derivatives such as sucralose and the like; synthetic sweeteners such as acesulfame K and saccharin and the like. In the present invention, one or more selected from acesulfame K, sucralose, aspartame, neotame, glycyrrhizin and stevia are preferred.

  What is necessary is just to determine suitably the kind and density | concentration of the high sweetness degree sweetener contained in the alcoholic beverage of this invention with the quality of sweetness, sweetness degree, etc. which are calculated | required by alcoholic beverage. For example, when the high-intensity sweetener is acesulfame K, the blending amount thereof is preferably 0.0005 to 0.034 w / v% in the alcoholic beverage of the present invention, and 0.005 to 0 0.03 w / v% is more preferable, and 0.01 to 0.025 w / v% is even more preferable. When the high-intensity sweetener is sucralose, the blending amount thereof is preferably 0.0001 to 0.02 w / v% in the alcoholic beverage of the present invention, and 0.001 to 0.015 w / v It is more preferable that it is v%, and it is still more preferable that it is 0.005-0.01 w / v%. These concentrations can be measured by a known method such as an HPLC method.

  The sweetness degree is an index of sweetness of the sweetener, and can be obtained by comparison based on the sweetness of sucrose. For example, there is a method that compares a sucrose solution with a certain mass concentration with another sweetener solution and obtains it from the concentration that feels the same sweetness, or a method that obtains it by comparing the concentration at a threshold at which the sweetness of the solution can be perceived. .

  Specifically, the sweetness level of the sweetener is defined with the sweetness level of sucrose as 100. The sweetness of various sweeteners is, for example, 75, 60000, 20000, 60, 75, 97 for maltitol, sucralose, acesulfame K, sorbitol, erythritol, and xylitol, respectively.

(Citrus juice)
The alcoholic beverage of the present invention contains citrus fruit juice.
Examples of the citrus juice include lemon juice, grapefruit juice, orange juice, lime juice and mandarin orange juice, and Japanese citrus juice such as yuzu juice, kabosu juice and iyokan juice. These citrus juices may be used alone or in combination of two or more.

Moreover, the alcoholic beverage of this invention may mix | blend other types of fruit juice in addition to the citrus fruit juice in the range which does not exceed the design quality of this invention.
Examples of fruit juices that can be blended include apple juice, grape juice, peach juice, tropical fruit juice (pineapple, guava, banana, mango, acerola, papaya, passion fruit, lychee, etc.) and other fruit juices (ume juice, pear juice, etc.) Apricot juice, plum juice, berry juice, kiwi fruit juice, cherry juice and chestnut juice), watermelon juice, tomato juice, carrot juice, strawberry juice and melon juice.

  As a fruit juice, any form of the straight fruit juice which uses the fruit juice obtained by squeezing a fruit as it is, or the concentrated concentrated fruit juice may be sufficient. Also, turbid fruit juice can be used, whole fruit juice containing fruit hulls, except for seeds and other particularly solid solids, fruit puree with fruit lining, or dried fruit pulp Fruit juice obtained by crushing or extracting can also be used.

  The content of the citrus fruit juice in the alcoholic beverage of the present invention is preferably 0.1 to 10 w / v%, more preferably 1 to 7 w / v%, more preferably 2 to 5 w /% in terms of the fruit juice rate. Even more preferably, it is v%. At this time, since saccharides (monosaccharide and disaccharide) are also contained in fruit juice, it is preferable that the saccharide | sugar derived from fruit juice with respect to 100g of alcoholic beverages does not exceed 0.5g.

  In the present invention, in calculating the “fruit juice ratio” in an alcoholic beverage, the following conversion formula is used using the fruit juice blending amount (g) blended in a 100 mL alcoholic beverage so as not to be affected by the alcohol concentration in the alcoholic beverage. It shall be calculated by Further, when calculating the concentration ratio, it shall be in accordance with JAS standards, and the refractometer readings for sugars such as saccharides and honey added to fruit juice shall be excluded.

Fruit juice rate (w / v%) = <fruit juice content (g)> × <concentration ratio> / 100 mL × 100
The calculation method of the fruit juice rate in alcoholic beverages will be described more specifically with examples below.
First, the concentration rate of the fruit juice contained in alcoholic beverage is calculated | required. The term “concentration ratio” as used herein refers to the relative concentration ratio of fruit juice when the fruit juice obtained by squeezing the fruit (hereinafter referred to as “straight fruit juice”) is taken as 100%. The refractometer reading or acidity value for sugar in straight fruit juice is determined according to the JAS standard (Japanese Agricultural Standard for fruit drinks) (standard for refractometer reading for sugar (Bx ) Is shown in Table 1, and acidity standards (%) are shown in Table 2. Therefore, when the refractometer reading or acidity for sugar of the sample fruit juice is measured and divided by the reference value of the refractometer reading or acidity for sugar inherent to the fruit, the concentration rate of fruit juice can be determined.

For example, according to the JAS standard, the reference Bx for orange is 11 degrees, so orange juice with a Bx of 55 degrees becomes orange juice with a concentration of 5 times.
When 2 g of such 5-fold concentrated orange juice is blended in 100 mL of alcoholic beverage, the fruit juice ratio in this alcoholic beverage is 2 g × 5-fold concentrated / 100 mL alcoholic beverage × 100 = 10 w / v%.

  Similarly, for example, in the case of lemon juice having an acidity of 31.5%, it is understood that the lemon juice is 7 times concentrated from the reference acidity of 4.5% of lemon in Table 2. When 1 g of such 7-fold concentrated lemon fruit juice is blended in 100 mL of alcoholic beverage, the fruit juice ratio in this alcoholic beverage is 1 g × 7-fold concentrated / 100 mL alcoholic beverage × 100 = 7 w / v%.

(Maltitol)
The alcoholic beverage of the present invention contains maltitol.
Maltitol is a sugar alcohol produced by reducing maltose, in which glucose and sorbitol are linked by α-1,4 glucoside one molecule at a time.

  Since this invention can exhibit a desired effect by including 0.009-0.72 w / v% maltitol in alcoholic beverages, 0.0375-0.72 w / v% is preferable. When this is more effective, it is more preferable.

  Maltitol reduces the bitterness caused by high-intensity sweeteners and alcohol without compromising the original design quality of alcoholic beverages, and compensates for the lack of thickness and body feeling due to the low amount of sugar and fruit juice ingredients. be able to. Furthermore, it is possible to effectively prevent an increase in bitterness and a reduction in thickness and body feeling due to quality deterioration after production, and to maintain the quality.

  At this time, as in the examples described later, maltitol can exert a bitter taste reducing effect and a thickness / body feeling imparting effect more strongly than other sweeteners adjusted to have an equivalent sweetness level.

Moreover, even when stored in an environment that deteriorates in the market after production, bitterness can be reduced, thickness and body feeling can be imparted, and quality immediately after production can be maintained to a certain extent.
The content of maltitol can be obtained by requesting the Japan Food Analysis Center. It can also be analyzed by conventional methods such as HPLC. Specific HPLC conditions include the aforementioned saccharide measurement conditions.

(Other raw materials)
In the alcoholic beverage of the present invention, within the range that does not interfere with the effect of the present invention, as other components, for example, fruit juice, sugars, acids, fragrances, vitamins, pigments, antioxidants, acidulant, emulsifier, preservative, Seasonings, extracts, pH adjusters, quality stabilizers, and the like can be blended.

(Packed beverage)
The alcoholic beverage of the present invention can be packaged. The form of the container is not limited at all, and can be provided in a normal form such as a molded container mainly composed of plastic, a metal can, a laminated paper container laminated with a metal foil or a plastic film, and a glass bottle. Since the alcoholic beverage of the present invention has a certain level of quality maintaining effect against oxygen and heat deterioration, it may be filled in a container having high oxygen permeability such as a PET bottle or a paper pack.

(Taste improvement method)
The effect of improving taste in the present invention includes a high-sweetness sweetener and citrus fruit juice, and in an alcoholic beverage that satisfies the above conditions (A) and (B), the maltitol concentration is 0.009 to 0.72 w / v. % To achieve maltitol in the alcoholic beverage. Here, in this method, it is only necessary to contain maltitol so that the final alcoholic beverage satisfies the conditions (A) and (B) as well as (C). ), (B) and (C) are not necessarily satisfied.

  Specifically, for example, when newly preparing an alcoholic beverage, maltitol may be added to other raw materials, or other raw materials may be added to maltitol. Or you may mix the alcoholic beverage already prepared and maltitol.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these.
(Experiment 1) Bitterness of high-intensity sweetener in the presence of alcohol

  According to the recipe shown in Table 3, a beverage liquid containing a high-intensity sweetener (acesulfame K, sucralose) and a lemon flavor was prepared.

  Next, after adding neutral spirits (alcohol content: 59 v / v%) to this beverage, ion exchange water was added to make a total volume of 1000 mL, and samples 2 to 8 of alcoholic beverages containing lemon flavor were prepared. The final alcohol content in Samples 2-8 were 3, 8, 10, 15, 20, 30, 40 v / v%, respectively. A sample that was watered without adding neutral spirits (containing no alcohol) was designated as Sample 1. About the bitter taste of these samples 1-8, sensory evaluation was implemented as follows by three specialized panelists.

The bitterness felt when the sample was drunk was evaluated as a 4-point perfect score according to the following criteria, with Sample 1 containing no alcohol as a control.
4 points: Strong bitterness is felt. 3 points: I feel a bitter taste. 2 points: I feel a little bitter. 1 point: I do not feel much bitterness.

  Table 4 shows the average score of each paneler.

  It was found that when the bitterness of sample 1 containing no alcohol was taken as 1 point, a bitter taste clearly stronger than that of sample 1 would be felt even if the alcohol content was a relatively low alcohol content of 3 v / v%. . In addition, as the alcohol content increases, the bitterness is strongly felt, and it is found that even if the alcohol content is 8 to 10 v / v%, which is usually said to be in the category of a low alcoholic beverage, a strong bitter taste is felt. It was.

  Therefore, when alcohol is added to a beverage containing a high-intensity sweetener, a stronger bitterness is felt than expected, suggesting the possibility that conventional techniques for beverages that do not contain alcohol cannot be used.

(Experiment 2) Taste Improvement Effect of Various Sweeteners in Samples Immediately after Production According to the recipes shown in Tables 5 and 6, alcoholic beverages containing high-intensity sweeteners (acesulfame K, sucralose) and lemon / grapefruit juice A stock solution was made.

  Next, various sweeteners were added to the stock solution so that the sweetness level of the sweeteners would be approximately the same, and then added with ion-exchanged water to make a total volume of 1000 mL. 40 mL of this solution was dispensed into a 125 mL glass bottle, and 20 mL of ion exchange water and 60 mL of high pressure soda (4.5 kg / cm 2) were further added to prepare a 120 mL alcoholic beverage containing lemon / grapefruit juice.

  Tables 7 and 8 show the kind and blending amount of the added sweetener and the sample names of the obtained alcoholic beverages. Here, as in Example 1 and Comparative Examples 1-1, 1-2, and 1-3, the amount of sweetener in the sample described in the vertical column is the same as the sweetness degree of each added sweetener. It is calculated to be about.

  The sweetness degree of each sweetener at this time is regarded as 75, 60000, 20000, 60, 75, and 97 for maltitol, sucralose, acesulfame K, sorbitol, erythritol, and xylitol, respectively, assuming that the sweetness of sucrose is 100. The amount of sweetener blended in each sample was calculated. For example, the sucrose content in Table 7 and Comparative Example 1-1 is 0.034 w / v%, but when the maltitol content with the same sweetness is calculated, 0.034 ÷ 75 (of maltitol Sweetness) × 100 (sweetness of sucrose) = 0.045 w / v% (Example 1). Similarly, when the sucralose content is calculated, 0.034 ÷ 60000 (sweetness of sucralose) × 100 (sweetness of sucrose) = 0.00006 w / v% (Comparative Example 1-2).

  The same applies to Example 2 and Comparative Examples 2-1, 2-2, 2-3, 2-4, 2-5, 2-6 and below. The alcohol content of the prepared alcoholic beverage is 8 v / v%, and the total content of monosaccharides and disaccharides excluding the added sweetener is 0.03 g / 100 g for lemon and 0.15 g / g for grapefruit. 100 g.

  This alcoholic beverage was heat sterilized by being held in a constant temperature water bath heated to 62 ° C. for 10 minutes.

  Sensory evaluation was implemented about these alcoholic beverages. Each sample was evaluated as follows by 7 expert panelists. Regarding the taste of alcoholic beverages felt when drinking Examples and Comparative Examples, three viewpoints of bitterness / thickness / body feeling / ease of drinking, in contrast to those not added with sweeteners listed in Tables 7 and 8 According to the following criteria, the evaluation was made on a 4-point scale.

(bitterness)
1 point: I feel bitter / 2 points: I feel a little bitterness / 3 points: I don't feel much bitterness / 4 points: I don't feel bitterness (thickness / body feeling)
1 point: Thickness is not felt / 2 points: Thickness is not felt / 3 points: Slight thickness is felt / 4 points: Thickness is felt (ease of drinking)
1 point: difficult to drink / 2 points: slightly difficult to drink / 3 points: slightly easy to drink / 4 points: easy to drink Tables 9 and 10 show the average score of each paneler. Three or more points were accepted.

  From the results of (Table 9), the alcoholic beverage samples (Examples 1 to 5) containing lemon juice blended with maltitol were sucrose (Comparative Examples 1-1 to 5-1) having the same degree of sweetness. ), Sucralose (Comparative Examples 1-2 to 5-2), and acesulfame K (Comparative Examples 1-3 to 5-3) are always evaluated in terms of bitterness, thickness / body feeling, and ease of drinking. it was high. In particular, the evaluation in the range of all compounding amounts was high for the sample to which sucrose was added.

  Moreover, even when compared with samples (Comparative Examples 2-4, 2-5, 2-6) to which sweeteners such as sorbitol, erythritol, and xylitol were added, the evaluation was high in all three viewpoints. Furthermore, the samples of sucralose, acesulfame K, sorbitol, erythritol, and xylitol were all less than 3 points.

Similar results were obtained in (Table 10).
From the above, in alcoholic beverages containing high-intensity sweeteners and citrus fruit juice, alcoholic beverages that contain 0.045 to 0.72 w / v% maltitol increase the thickness and body feel while reducing bitterness, and drinking It became clear that there was an effect to make it an easy alcoholic beverage.
In addition, the effect of maltitol was strong among sweeteners having the same degree of sweetness, and was found to be more effective than sucrose.

(Experiment 3) Taste improvement / quality retention effect of maltitol in samples after forced degradation test Next, the taste improvement effect of maltitol at various concentrations was investigated assuming that alcoholic beverages deteriorated in the market after manufacture. It was. Various amounts of maltitol were added to a stock solution of an alcoholic beverage containing the high-intensity sweetener and grapefruit juice of (Experiment 2), and further added to a total volume of 1000 mL. 40 mL of each solution was dispensed into a 125 mL glass bottle, and 20 mL of ion exchange water and 60 mL of high pressure soda (4.5 kg / cm 2) were further added to prepare a 120 mL alcoholic beverage containing grapefruit juice (Example 11). ~ 14). The final maltitol concentrations in the alcoholic beverages of Examples 11-14 were 0.009, 0.0375, 0.09, and 0.72 w / v%, respectively. The product to which no maltitol was added was designated as Comparative Example 11. In addition, the alcohol content of the prepared alcoholic beverage was 8 v / v%, and the total content of monosaccharides and disaccharides excluding maltitol was 0.15 g / 100 g. These alcoholic beverages were heat sterilized by holding them in a constant temperature water bath heated to 62 ° C. for 10 minutes.

  Two samples were prepared for each concentration, one at 5 ° C. and the other at 50 ° C. for 3 days. What is stored at 5 ° C. corresponds to an alcoholic beverage almost immediately after production, and what is stored at 50 ° C. corresponds to a product deteriorated in the market.

After the product temperature of these samples was adjusted to 5 to 10 ° C. with cold water, sensory evaluation was performed.
The evaluation method of each sample followed the same evaluation viewpoints and evaluation criteria as in (Experiment 2), with the sample stored at 5 ° C. for 3 days of Comparative Example 11 as a control. Table 11 shows the average score of each sample evaluated by 7 expert panelists.

  Here, the average score of the three points of evaluation of bitterness, thickness / body feeling, and ease of drinking was taken as the overall average score, and the quality of storage at 5 ° C. for 3 days and storage at 50 ° C. for 3 days was compared.

  Not only when the maltitol blending amount in the alcoholic beverage base is in the range of 0.045 to 0.72 w / v% as in Experiment 2, but also when the amount is 0.009 to 0.72 w / v%. As a result, it was confirmed that deterioration in quality was suppressed. In particular, when 0.0375 to 0.72 w / v%, preferably 0.09 to 0.72 w / v%, not only the deterioration of the quality as a whole is suppressed, but also the overall average of the evaluation points Was over 3 points, which is inferior to the quality before deterioration, and it became clear that the blending concentration range was particularly good.

Claims (8)

An alcoholic beverage comprising a high intensity sweetener, citrus juice and maltitol,
(A) The total content of monosaccharides and disaccharides excluding sugar alcohol is less than 0.5 w / w%;
(B) Alcohol content is 1-10 v / v%; and (C) Maltitol content is 0.009-0.72 w / v%;
Der is, high-intensity sweetener is Ru Ah with acesulfame K and / or sucralose, the alcoholic beverage. The total content of citrus fruit juice, a 0.1 to 10 / v% fruit juice rate conversion, alcoholic beverage of claim 1. The alcoholic beverage according to claim 1 or 2 , wherein the citrus juice is lemon juice and / or grapefruit juice. The alcoholic beverage according to any one of claims 1 to 3 , which is a packaged beverage. It contains a high-intensity sweetener and citrus fruit juice, (A) the total content of monosaccharides and disaccharides excluding sugar alcohol is less than 0.5 w / w%, and (B) the alcohol content is 1 to 10 v / v % is, in alcoholic beverages, by the content of maltitol is maltitol so that 0.009~0.72w / v%, in a way that improves the drinking during taste of the alcoholic beverage Wherein the high intensity sweetener is acesulfame K and / or sucralose . The method of Claim 5 that the total content of the citrus fruit juice in the said alcoholic beverage is 0.1-10 w / v% in conversion of fruit juice rate. The method according to claim 5 or 6 , wherein the citrus juice is lemon juice and / or grapefruit juice. The method according to any one of claims 5 to 7 , wherein the alcoholic beverage is a packaged beverage.