JP5374201B2 - Alcoholic beverage containing fruit puree - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an alcohol drink containing fruit puree, having good aftertaste and providing new pulp-like texture while preventing the precipitation in the presence of alcohol. <P>SOLUTION: The method for producing the alcohol drink containing fruit puree includes subjecting a fruit puree liquid as a part of a raw material to a finely graining treatment, and mixing the fruit puree liquid subjected to the finely graining treatment with an aqueous alcohol solution. Further, the dilution degree of the fruit puree liquid used in the step of the finely graining treatment is regulated so as to be a prescribed value or less. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to a method for producing a beverage containing a modified fruit puree. More specifically, the present invention relates to a method for producing a beverage containing fruit puree with enhanced texture for pulp.

  Fruit juice-containing alcoholic beverages typified by cocktails are popular among a wide range of people because of their ease of drinking and refreshment. In recent years, due to diversification of consumer preferences and high quality orientation, there is an increasing need for fruit juice-containing alcoholic beverages that exhibit not only flavor but also various textures.

  In juice-containing beverages that do not contain alcohol, a method has been developed to produce fruit juice-like beverages that have an improved texture by using fruit puree or by adding polysaccharides to the fruit juice. Has been.

  Fruit puree is a kind of fruit juice obtained by crushing fruit and lining it into a cream. Nectar (registered trademark) is known as a beverage using fruit puree. Nectar (registered trademark) is a ready-to-drink beverage made by adding pure water with water, sugar, syrup, sour and flavor, and is characterized by being viscous, creamy, sweet and rich. There is a certain point (Non-Patent Document 1).

  On the other hand, a method for producing a container-packed beverage with a fruity feeling has been developed by blending polysaccharides with fruit components such as puree and fruit juice to stabilize dispersion and / or improve the texture. For example, Patent Document 1 discloses a polysaccharide such as pectin, xanthan gum, locust bean gum, tamarind, seed polysaccharide, carrageenan, and a particle size of 150 to 7 mesh in a fruit juice for the purpose of improving texture and throat. There is disclosed a beverage having a texture like a grated apple with the addition of an apple pulp.

  Moreover, the method of improving a fruit feeling more using a polysaccharide is also reported. For example, in Patent Document 2, by using gellan gum and LM pectin in combination, it is possible to improve the dispersion stability of mandarin oranges, pulp, etc., and to obtain a texture that allows the mandarin to be crushed roughly and swallowed. It is disclosed.

The latest fruit juice and fruit beverage encyclopedia (supervised by the Japan Fruit Juice Association) 250-259 pages

JP-A-6-335371 JP-A-10-179103

  As described above, various methods have been reported to improve the fruit feeling in container-packed fruit juice beverages by blending various polysaccharides and / or pulp, etc., but they did not fully satisfy consumer preferences. . In particular, beverages formulated with polysaccharides can give fruit-like richness (kokumi and thickness), but the polysaccharide-like paste-like feeling impairs the clean feeling of the aftertaste, poor aftertaste, and low drinkability. Become a beverage. In particular, when fruit puree is blended, a large amount of polysaccharide is required, so that the aftertaste becomes worse.

  Furthermore, in the presence of alcohol, there is a problem that proteins and polysaccharides in fruit puree are easily denatured to cause precipitation. For this reason, in alcoholic beverages, a large amount of fruit puree cannot be blended, which further reduces the texture.

  An object of the present invention is to provide a method for producing an alcoholic beverage containing fruit puree that has a good aftertaste and exhibits a novel flesh-like texture while preventing precipitation in the presence of alcohol.

  As a result of intensive investigations to solve the above problems, the present inventors have surprisingly found that in the production of fruit puree-containing alcoholic beverages, the beverage refinement process is performed immediately before being packaged as usual. The fruit puree liquid is used as a part of the raw material, and then the refined fruit puree liquid is mixed with the alcohol aqueous solution (the refinement process is performed by mixing with the alcohol aqueous solution). In addition, it is not performed afterwards), and it has a rich texture derived from fruit puree, and it can be drenched in the mouth, with a flesh-like flesh-like texture that feels like a fiber, and has a refreshing feel over the throat. It discovered that it became an alcoholic beverage which has a aftertaste. Furthermore, it discovered that it was also important to make the dilution degree of the fruit liquid used in the said refinement | miniaturization process process below fixed.

  Furthermore, when the alcoholic beverage obtained by the production method of the present invention was used as a packaged beverage, it was confirmed that precipitation due to denaturation of the fruit puree component in the presence of alcohol did not occur during storage.

The present invention preferably includes the following aspects.
1. The following steps:
(1) A process of obtaining a refined liquid by purifying a fruit puree liquid having a dilution degree of 3 or less, and (2) a process of mixing the refined liquid and an aqueous alcohol solution,
A method for producing an alcoholic beverage containing fruit puree.
2. 2. The manufacturing method according to 1, wherein the miniaturization treatment is not performed in the step (2) or in the subsequent steps.
3. The manufacturing method of 1 or 2 whose dilution of the fruit puree liquid in a process (1) is 1-3.
4). 3. The production method according to 1 or 2, wherein the miniaturization treatment step is performed with a high-pressure homogenizer.
5. 5. The production method according to 4, wherein the micronization process is performed at a pressure of 50 to 300 kg / cm ² .
6). One or two kinds of fruit puree liquid selected from the group consisting of citrus fruits, tropical fruits, pome fruits, berries, raspberries, cranberries, blueberries, cassis, cherries, grapes, melons and oysters The manufacturing method of 1 or 2 which is the above fruit.

  The fruit puree-containing alcoholic beverage produced by the present invention has a rich texture derived from fruit puree and a novel flesh-like texture that has a complex texture such as a fiber that can be cut dry in the mouth. Furthermore, the fruit puree-containing alcoholic beverage produced according to the present invention is extremely preferable as an alcoholic beverage because it has a good throat and a clean aftertaste.

  The details of the mechanism by which the effects of the present invention are produced are unclear, and the present invention is not limited to the following inferences, but when the fruit puree is refined at a specific concentration, it is between the crushed fruit or pulp. A weak cross-linked structure is formed, and when it comes into contact with alcohol, it partially denatures and the cross-linked structure is gently maintained in alcoholic beverages. Although there is a pure texture of puree, it is considered that the loosely cross-linked structure is broken in a state where the fluidity is high (for example, the moment when it moves from the mouth to the throat or passes through the throat). In addition, as in the prior art, when the refinement process is performed after all the ingredients of the beverage are blended, the entire beverage is completely homogenized, and the touch becomes monotonous. When the refinement treatment is performed before blending into the beverage, it is considered that the pure cross-linking structure of the puree becomes slightly non-uniform in the beverage and a complex texture is felt. As a result of the above, it is presumed that it is possible to give a complex tongue-like effect such as a fibrous material that is thick but can be cut smoothly.

  In addition, the fruit puree liquid refined by the method of the present invention is less likely to produce precipitates in alcoholic beverages, and gives a new flesh-like texture even in amounts that do not produce precipitates. Therefore, it is possible to prevent precipitation during storage after packing in a container.

  Furthermore, in the present invention, a thickening polysaccharide may be added, but since the amount of the thickening polysaccharide added can be reduced, a clear aftertaste can be obtained over the throat.

  According to the present invention, a fruit puree liquid having a dilution below a certain level is subjected to a refinement process, and the refined liquid is mixed with an aqueous alcohol solution to produce a fruit puree-containing alcoholic beverage.

(Fruit puree)
In the present invention, fruit puree is used as a raw material. As used herein, “fruit puree liquid” means fruit puree, fruit puree diluent, or a mixture thereof. The fruit puree as used herein refers to a product obtained by crushing a fruit and then lining it to remove the skin and seeds to make a cream, and also includes a concentrated solution thereof. The fruit puree dilution means a fruit puree diluted with water. The fruit puree may be one kind of fruit puree or a fruit puree dilution, but may be a mixture of two or more kinds of fruit puree, or a mixture of two or more kinds of fruit puree. Also good. Alternatively, a mixture thereof may be used.

  Examples of the fruit puree fruit used in the present invention include oranges, mandarin oranges, Unshu mandarin oranges, summer mandarin oranges, hassaku, iyokan, ponkan, kabosu, shiikuwasha, citrus fruits such as lemon, lime and grapefruit, pineapple, guava, banana, mango , Tropical fruits such as kiwi, acerola, papaya, passion fruit, pear fruits such as pear (Japanese pear, pear, etc.), apple fruits such as apple, peach, plum, berries, raspberry, cranberry, blueberry Any fruit can be used as long as it can be supplied in the form of puree, such as cassis, cherry, grape, melon, oyster. Alcoholic beverages produced according to the present invention have relatively soft flesh such as mango, banana, peach, melon, etc., and can create a rich feeling similar to dense fruit, so these fruits can be used as raw materials. Particularly preferred. As for the fruit containing stone cells such as pear and guava, those crushed by grinding are preferable because they do not have a rough foreign body feeling.

The effect of this invention can be exhibited when the dilution degree of a fruit puree liquid is 3 or less, Preferably, the said dilution degree is 1-3.
The dilution referred to here is the standard value A (° Bx) (in Table 1 below) of the refractive index for sugar specific to each fruit, as defined by the JAS standard (Japanese agricultural and forestry standard for fruit drinks). The value divided by the measured value X (° Bx) of the refractive index for sugar of the liquid, that is, A / X, or the standard value B (%) of the acidity specific to each fruit as defined by the JAS standard ( It is the value obtained by dividing the following Table 2) by the measured value Y (%) of the acidity of the fruit puree, that is, B / Y. The dilution may be less than 1.

  For example, when 20 kg of water is added to 10 kg of Bx 26 ° mango puree to make Bx 8.7 °, the mango standard Bx is 13 ° according to the JAS standard, so 13 / 8.7 = about 1.5 Thus, the effects of the present invention can be exhibited.

  In addition, when two or more kinds of fruit purees or puree dilutions having different reference values (° Bx) or acidity reference values (%) for different sugar sugars are used, Based on the weight ratio of the puree, the reference value A ′ (° Bx) of the apparent refraction index for sugar of the whole fruit puree liquid or the reference value B ′ (%) of the acidity is calculated to determine the dilution of the fruit puree liquid. be able to.

  For example, if 20 kg of water is added to Bkg13 ° mango puree 10 kg and Bx16 ° guava puree to Bx6 °, the mango standard Bx is 13 ° and the guava standard Bx is 8 ° according to the JAS standard. Therefore, the apparent standard Bx of the mixed fruit puree is A ′ = 13 × 10/15 + 8 × 5/15 = 11.3. 11.3 / 6 = about 1.9, and the effects of the present invention can be exhibited.

Thus, when the fruit puree is a mixture of two or more kinds of fruit purees or fruit puree dilutions, the dilution of the whole mixture is adopted.
The "straight conversion" weight for the fruit puree refers to the weight of the fruit puree that is not diluted, that is, 1-fold diluted (in this specification, such unconcentrated fruit puree is referred to as straight puree). Sometimes called).

  Other ingredients of alcoholic beverages such as sugars, acidulants, fragrances, thickening polysaccharides can be added to the fruit puree. However, alcohol cannot be added at this stage because it not only impairs the effect of the present invention but also has a risk of causing precipitation.

(Miniaturization processing)
In this invention, refinement | miniaturization processing is implemented with respect to fruit puree liquid.
There are no particular restrictions on the method of the refinement treatment, and for example, a fluid pulverizer, a vibration ball mill, a high-pressure homogenizer, or the like can be used. In particular, a miniaturization process using a high-pressure homogenizer is preferable from the viewpoint of simplicity and stable production. Here, the high-pressure homogenizer refers to an apparatus that ultrafinely refines emulsion droplets and suspended particles by shearing, cavitation, and the like generated by ejecting liquid from a fine space under high pressure.

When using a high pressure homogenizer, the pressure is preferably ^{50~300kg / cm 2, 100~300kg / cm} 2 is more preferable. If the pressure is less than 50 kg / cm ² , sufficient viscosity cannot be obtained, and the resulting alcoholic beverage cannot exhibit the effects of the present invention. On the other hand, a pressure exceeding 300 kg / cm ² is not preferable because the viscosity is excessively increased, which hinders the production.

(Mixed with alcohol aqueous solution)
Next, the refined liquid is mixed with an aqueous alcohol solution by a conventional method. Neither in the mixing step nor in the subsequent steps (up to the container filling step), the miniaturization process is not performed. The compounding amount of the fruit puree liquid with respect to the alcoholic beverage is preferably 5 to 50% by weight, more preferably 5 to 40% by weight, and still more preferably 5 to 30% by weight, in terms of straight, with respect to the whole beverage. In this blending amount, the texture unique to the present invention is particularly clearly exhibited, and a flesh-like texture, a good feeling over the throat, and a clean aftertaste can be enjoyed.

  The alcohol aqueous solution to be mixed with the finely-treated liquid is not particularly limited, but preferably has an alcohol content of 15% or less. If the alcohol content is 15% or more, the risk of the polysaccharide or protein contained in the fruit puree component being denatured by alcohol and causing precipitation is not preferred.

(Alcoholic beverage)
The alcoholic beverage in the present invention is a beverage containing alcohol, mainly ethyl alcohol. Although there is no restriction | limiting in particular in the content, Preferably alcohol concentration is 1.0-15.0v / v%, More preferably, it is 1.0-10.0v / v%, and what is called a chu-hi, a cocktail drink, etc. are included. A form of low alcohol beverage is preferred.

  The alcohol contained in the alcoholic beverage in the present invention is not particularly limited as long as it does not contain drinkable alcohol, and can be obtained by alcoholic fermentation of sugar by yeast. The alcohol contained may be brewed liquor, distilled liquor, or mixed liquor. For example, brewed alcohol, spirits (for example, spirits such as gin, vodka, rum, tequila, and alcohol for raw materials), liqueurs, whiskey For example, whiskey, brandy, etc. or shochu (continuous distillation shochu, single distillation shochu), and brewed sake such as sake, wine, beer, etc. can be used alone or in combination of two or more. Spirits such as vodka, whiskey, shochu and other spirits are particularly preferred because of their good compatibility with fruit juice. The raw material for alcohol is not particularly limited, and examples thereof include fruits such as grapes, apples, cherries and palms, grains such as rice, wheat and corn, root vegetables such as potatoes and sweet potatoes, and other sugarcane.

(Other ingredients)
In the alcoholic beverage of the present invention, in addition to fruit puree and alcohol, as long as the properties of the present invention are not impaired, sugars, acids, fragrances, vitamins, pigments, and antioxidants that are usually blended into alcoholic beverages Agents, sweeteners, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.

  Moreover, unless the effect of this invention is impaired, you may further mix | blend thickening polysaccharide. As the thickening polysaccharide used here, any thickening polysaccharide having a thickness can be preferably used, but locust bean gum, guar gum (galactomannan), xanthan gum, tamarind gum, pectin and the like are particularly preferable. . The thickening polysaccharides may be used alone or in combination of two or more according to the pH of the fruit juice to be selected and the target texture.

These additional components may be mixed with the liquid refined after being contained in the alcohol aqueous solution, or may be contained in the fruit puree liquid.
(Packed beverage)
In order to maintain the flavor derived from the fruit juice of the fruit juice-containing alcoholic beverage of the present invention and improve the fragrance when opened, it is preferable to fill the fruit juice-containing alcoholic beverage of the present invention into a container. 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, or a glass bottle. It is preferable to use a wide-mouthed container such as a bottle can so that the fruit juice can sometimes be enjoyed.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these.
Example 1
According to the recipe of Table 3, seven types of mango puree-containing alcoholic beverages of Samples A to G as shown in Table 4 were prepared. The mango puree used here is a straight type, that is, a dilution of 1.

  In sample A, neither the mango puree nor the prepared alcoholic beverage is subjected to a fine treatment. That is, straight mango puree (dilution 1), fructose glucose liquid sugar, pectin, acidulant, flavor, water, and 59% v / v alcohol were mixed to prepare a mango puree-containing alcoholic beverage.

In Samples B to D, the mango puree was refined using a high-pressure homogenizer under pressure conditions of 50, 100, and 300 kg / cm ² , respectively, and then fructose-glucose liquid sugar, pectin, acidulant, and fragrance , Water, and 59% v / v alcohol were mixed to prepare a mango puree-containing alcoholic beverage.

In Samples E to F, alcoholic beverages were prepared by the same operation as Sample A, but not mango puree, but prepared mango puree-containing alcoholic beverages using high-pressure homogenizers, 50, 100, and 300 kg / cm, respectively. ^The refinement process was performed under the pressure condition of ² .

  About the mango puree containing alcoholic beverage prepared in this way, sensory evaluation was implemented about the following three items by 6 trained professional panels.

(Evaluation item)
1. Texture strength: Texture derived from fruit puree.
It was evaluated whether or not a pure texture of puree was felt when the mouth was taken.
2. Paste-like texture: Paste-like texture that is felt when polysaccharides are added.
When mouthed, it was evaluated whether it was slippery and bad over the throat, and the aftertaste was not refreshed.
3. Flesh-like texture: A flesh-like texture with a fiber-like texture that can be cut smoothly in the mouth.

(Evaluation criteria)
Evaluation was made according to the following evaluation criteria, and the average value of 6 professional panels was calculated.
7: Feels very strong, 6: Feels strong, 5: Feels slightly strong, 4: Feels, 3: Feels slightly weak, 2: Does not feel, 1: Does not feel at all. Therefore, the following evaluation criteria were used.

7: I don't feel at all, 6: I don't feel, 5: I feel a little weak, 4: I feel a little, 3: I feel a little strong, 2: I feel strong, 1: I feel very strong Furthermore, the average of the above three items The value was calculated and used as the overall evaluation score.
Moreover, it evaluated according to the following criteria with respect to the score of this comprehensive evaluation.

◎: 5 points or more, ○: 4 points or more and less than 5 points, Δ: 3 points or more and less than 4 points, ×: less than 3 points

  In sample A where the refinement treatment was not carried out for the mango puree or the prepared alcoholic beverage, the pasty texture felt when a large amount of polysaccharide was blended was not felt, The texture derived from puree and the flesh-like texture were hardly felt.

  Samples B to D, which had been refined on a mango puree with a dilution of 1, have a texture that is derived from puree, and the pasty texture that is felt when a polysaccharide is blended is weak. It was clear and the aftertaste was clean, and a flesh-like texture like a fiber was felt strongly. It was recognized that such a tendency became stronger as the pressure condition of the high-pressure homogenizer became higher.

  About samples EG which performed refinement | miniaturization process with respect to the prepared alcoholic beverage, although the food texture derived from puree is felt, although the compounding quantity of polysaccharide is not large, it mix | blended polysaccharide. The paste-like texture sometimes felt was strong, the throat was bad, and the aftertaste was not clean. This is presumably because the prepared alcoholic beverage was refined, and the whole was homogenized at the time of drinking, resulting in a dry texture. It was recognized that such a tendency became stronger as the pressure condition of the high-pressure homogenizer became higher. As a result, the flesh-like texture like fiber was not felt so much.

  Comparing Samples B to D and Samples E to G, both are similar in that the texture derived from puree is felt and the texture becomes stronger as the pressure condition increases, but the former sample is more glued The texture was weak, the throat was clear and the aftertaste was clean, and the texture of the flesh-like flesh-like texture that felt dry in the mouth was felt strongly.

  From the above results, by performing a refinement process on mango puree before preparation of alcoholic beverages, the texture derived from puree is strong, no sticky stickiness, good throat and clean aftertaste It was clarified that a flesh-like texture like a fiber that can be cut smoothly in the mouth can be obtained.

Moreover, the refinement | miniaturization conditions with respect to a mango puree are preferable when it is 50-300 kg / cm < ² >, and when 100-300 kg / cm < ² >, since the flesh-like texture of the texture like a fiber which can be dripped in the mouth is strongly felt. More preferable.

(Example 2)
According to the recipe of Table 3, five types of mango puree-containing alcoholic beverages of Samples H to L as shown in Table 5 were prepared.

In sample L, not mango puree, but a mango puree-containing alcoholic beverage prepared according to the recipe of Table 3 was subjected to a refining treatment under a pressure condition of 150 kg / cm ² using a high-pressure homogenizer.

In Samples H to K, the mango puree was hydrated as shown in Table 6, and the dilutions were set to 1, 2, 3, and 4, respectively, and a high-pressure homogenizer was used to refine the material under a pressure condition of 150 kg / cm ^2. went. Each of these refined mango purees was mixed with fructose-glucose liquid sugar, pectin, acidulant, flavor, water, and 59% v / v alcohol to prepare a mango puree-containing alcoholic beverage.

  About the mango puree containing alcoholic beverage prepared in this way, sensory evaluation was implemented about the following three items by 6 trained professional panels.

(Evaluation item)
1. Texture strength: Texture derived from fruit puree.
It was evaluated whether or not a pure texture of puree was felt when the mouth was taken.
2. Paste-like texture: Paste-like texture that is felt when polysaccharides are added.
When mouthed, it was evaluated whether it was slippery and bad over the throat, and the aftertaste was not refreshed.
3. Flesh-like texture: A flesh-like texture with a fiber-like texture that can be cut smoothly in the mouth.

(Evaluation criteria)
Evaluation was made according to the following evaluation criteria, and the average value of 6 professional panels was calculated.
7: Feels very strong, 6: Feels strong, 5: Feels slightly strong, 4: Feels, 3: Feels slightly weak, 2: Does not feel, 1: Does not feel at all. Therefore, the following evaluation criteria were used.

7: I don't feel at all, 6: I don't feel, 5: I feel a little weak, 4: I feel a little, 3: I feel a little strong, 2: I feel strong, 1: I feel very strong Furthermore, the average of the above three items The value was calculated and used as the overall evaluation score. Moreover, it evaluated according to the following criteria with respect to the score of this comprehensive evaluation.

◎: 5 points or more, ○: 4 points or more and less than 5 points, Δ: 3 points or more and less than 4 points, ×: less than 3 points Table 5 shows the results.

Sample L, which has been refined under a pressure condition of 150 kg / cm ² using a high-pressure homogenizer for the prepared mango puree-containing alcoholic beverage, has a texture derived from puree, but contains a polysaccharide. Although the amount was not large, the paste-like texture felt when the polysaccharide was blended was strongly felt, the throat was not good, and the aftertaste was not clean. This is thought to be because the refined treatment was performed on the prepared alcoholic beverage, so that the whole was homogenized at the time of drinking, resulting in a smooth texture. As a result, the flesh-like texture such as fiber was weakened.

  For samples H to K that were refined on mango puree diluted to a dilution of 1 to 4, the texture derived from the puree was felt and the polysaccharide was blended at any dilution. The pasty texture was weak and the aftertaste was clean. However, with regard to the flesh-like texture, samples H to J having a dilution degree of 1 to 3 felt a flesh-like flesh-like texture, and the overall evaluation was good. When diluted to 4, the texture of flesh-like flesh-like texture is weakened rapidly, and the overall evaluation is also reduced, and it is recognized that the texture of the sample obtained by subjecting the alcoholic beverage to refinement is approached. It was.

  From the above results, when the dilution of mango puree at the time of miniaturization treatment is 3 or less, the texture derived from puree is strong, without sticky stickiness, over the throat, and the aftertaste is clean, It is preferable because a flesh-like texture like a fiber that can be cut smoothly in the mouth can be obtained. Moreover, when the dilution degree is 1 or more, a flesh-like texture with a touch like a fiber that can be cut smoothly in the mouth is particularly strong, which is more preferable.

Claims (4)

The following steps:
(1) A process of obtaining a refined liquid by purifying a fruit puree liquid having a dilution degree of 3 or less, and (2) a process of mixing the refined liquid and an aqueous alcohol solution,
A method for producing an alcoholic beverage containing fruit puree and containing a thickening polysaccharide. The manufacturing method according to claim 1, wherein the miniaturization treatment step is performed by a high-pressure homogenizer. The manufacturing method of Claim 2 with which a refinement | miniaturization process process is implemented by the pressure of 50-300 kg / cm < ² >. One or two kinds of fruit puree liquid selected from the group consisting of citrus fruits, tropical fruits, pome fruits, berries, raspberries, cranberries, blueberries, cassis, cherries, grapes, melons and oysters The manufacturing method in any one of Claims 1-3 which is the above fruit.