JP6095932B2 - Inhibitors of bitterness and / or burning sensation of alcoholic beverage, and method for suppressing bitterness and / or burning sensation - Google Patents

Description

  The present invention relates to an inhibitor of bitterness and / or burning sensation of an alcoholic beverage, and a method for suppressing bitterness and / or burning sensation. The present invention relates to a method for suppressing the bitterness and / or burning feeling of an alcoholic beverage, characterized by adding a burning feeling inhibitor and a malt extract.

In recent years, various alcoholic beverages have been sold, and there are various types such as types of alcohol and raw materials, alcohol content, and flavor. Specifically, the types of liquor include beer, sake, fruit liquor and other brewed sake; shochu, brandy, whiskey, spirits and other distilled liquors, as well as fruits and extracts such as herbs and plums, sugars, etc. There are mixed liquors such as added liqueur and synthetic sake. Consumers prefer cocktails such as oranges and grapefruits, citrus fruits such as orange and grapefruit, fruit juices such as peach and mango, flavors, carbon dioxide, and chuhai, and the market continues to expand.
Alcoholic beverages have a light flavor of alcohol, a bitter taste caused by alcohol, and a burning sensation that is felt from the mouth to the throat, which is called a burning sensation. This bitterness and burning feeling become more noticeable as the alcohol concentration is higher, which is a cause of avoiding alcoholic beverages.
As a method for improving these unpleasant feelings of alcoholic beverages, a method of diluting with water, carbonated water, fruit juice or the like, or adding various extracts, fragrances, sweeteners, etc. is adopted, but the concentration of alcohol is reduced. However, a method that can suppress bitterness and burning feeling is not well established.

Patent Document 1 describes that by adding sucralose, which is a high-intensity sweetener, to alcoholic beverages, the bitterness and burning sensation caused by alcohol in alcoholic beverages can be suppressed, and the flavor of alcoholic beverages can be improved. Has been.
Patent Document 2 describes that the burning sensation of alcohol-containing beverages can be suppressed by adding Davana oil, which is an essential oil obtained from Davana belonging to the genus Artemisia pallens Wall. Has been.

The malt extract is obtained by saccharification of malt extracted from malt or roasted product thereof. In particular, malt extract is obtained by saccharifying malt obtained by extracting malt or roasted product thereof with water. Is.
Patent Document 3 can improve the unpleasant soy odor, bitterness and astringency of soy protein by adding a malt extract, and Patent Document 4 includes a concentrated liquid food by adding a malt extract. It is described that it is possible to mask the taste, salty taste, bitterness and odor, and Patent Document 5 describes that the unpleasant taste of collagen can be masked.
Furthermore, it is known that malt extract has a sour masking effect (Patent Document 6) and an effect of enhancing salty taste (Patent Document 7).
However, these documents neither describe nor suggest that the malt extract has an effect of suppressing the bitterness or burning feeling caused by the alcohol of the alcoholic beverage.

JP-A-8-224075 JP 2010-268758 A JP 2010-246449 A JP 2010-246432 A JP 2011-101636 A JP 2011-254809 A JP 2012-105 A

  This invention is made | formed in view of the said subject, and suppresses the bitterness and burning feeling resulting from alcohol of an alcoholic beverage, and it aims at providing the alcoholic beverage which utilized the light flavor of alcohol.

  The inventors of the present invention have made extensive studies in order to solve the above problems, and have found that the bitterness and burning feeling caused by alcohol in an alcoholic beverage can be suppressed by adding a malt extract to the alcoholic beverage.

That is, this invention relates to the inhibitor of the bitterness and / or burning feeling of alcoholic beverages and the method for suppressing the bitterness and / or burning feeling of alcoholic beverages listed below.
Item 1. An inhibitor of bitterness and / or burning sensation of an alcoholic beverage, characterized by containing a malt extract.
Item 2. The bitterness and / or burning sensation of the alcoholic beverage according to Item 1, wherein the content ratio of the malt extract is 5 × 10 ⁻⁶ to 2 × 10 ⁻² parts by mass with respect to 1% by volume of alcohol in the alcoholic beverage. Inhibitor.
Item 3. A method for suppressing the bitterness and / or burning sensation of an alcoholic beverage, comprising adding a malt extract to the alcoholic beverage.
Item 4. Item 5. The method for suppressing bitterness and / or burning sensation of an alcoholic beverage according to item 3, wherein the malt extract is added in an amount of 5 x ^10-6 to 2 x ^10-2 parts by mass with respect to 1 vol% of the alcohol content in the alcoholic beverage.

  In the present invention, by adding a malt extract to an alcoholic beverage, it is possible to improve the flavor by suppressing the bitterness and burning feeling caused by alcohol, particularly the burning feeling, while taking advantage of the light flavor of alcohol.

The present invention relates to an inhibitor of bitterness and / or burning sensation of an alcoholic beverage characterized by containing a malt extract, and bitterness and / or burning of an alcoholic beverage characterized by adding a malt extract The present invention relates to a feeling suppression method.

As the malt extract used in the present invention, a malt extract obtained by extracting malt or roasted malt juice with water can be preferably used. Specifically, the malt or the roasted one is 0.5 to 100 times, preferably 5 to 20 times the amount of water, and room temperature to 100 ° C. for 30 minutes to 15 hours. A malted extract extracted and saccharified by dipping and stirring as necessary can be used. The use form of the malt extract does not matter, such as liquid, powder, paste.
As the malt extract, for example, commercially available products such as powdered malt brown HQ (manufactured by San-Ei Gen FFI Co., Ltd.) can be used.
Malt extract has been conventionally used for flavoring bread and the like, but since it has a bitter taste peculiar to malt extract itself, its application to food has not been studied much. However, in the present invention, by adding a malt extract to an alcoholic beverage, the bitterness and burning feeling of the alcoholic beverage can be suppressed unexpectedly and the flavor of the alcoholic beverage can be improved, although it itself has a bitter taste. I found out that I can do it.

The alcoholic beverage which is the subject of the present invention is a beverage (alcoholic beverage) having an alcohol content of 2% by volume (2 V / V%) or more, preferably 5 to 40% by volume, more preferably 8 to 30% by volume, beer, Fruit liquor, sake brewed sake, distilled spirits such as shochu, whiskey, brandy, spirits, mixed liquor such as liquor that mixes sugar and other auxiliary materials with distilled liquor, fruit juice, flavor, carbon dioxide etc. Added cocktail, fizz, chu-hi, etc.

In the present invention, the amount of malt extract added to the alcoholic beverage is 5 × 10 ⁻⁶ to 2 × 10 ⁻² parts by mass with respect to 1% by volume of alcohol in the alcoholic beverage, preferably 1 It is * 10 ^{< -4} > ^-1 * 10 ^<-2> mass part, More preferably, it is 5 * 10 < ^-4 > -2.5 * 10 < ^-3 > mass part.
If the added amount of malt extract is less than 5 × 10 ⁻⁶ parts by mass with respect to 1% by volume of alcohol in the alcoholic beverage, the effect of suppressing the bitterness and burning feeling of the alcoholic beverage is not sufficient, and 2 × 10 ^{When it is} more than ⁻² parts by mass, a taste peculiar to a malt extract is produced, and neither is preferable.

The method for adding the malt extract to the alcoholic beverage can be appropriately selected depending on the method for producing the beverage, but it is preferably dissolved in water in advance.
In the present invention, as sweetening of a wide variety of alcoholic beverages, other sweeteners, i.e. sugars such as sucrose, glucose, fructose, sugar alcohols such as sorbitol, maltitol, sucralose, aspartame, neotame, thaumatin, glycyrrhizin, You may use 1 type (s) or 2 or more types chosen from stevia extract, rakanka extract, high sweetness sweeteners, such as saccharin sodium and acesulfame potassium.
Furthermore, in cocktails and chu-hi, citrus fruits such as lemon, orange, and grapefruit, and fruit juices and flavors such as apple, peach, and mango may be added.
In addition, the fragrance | flavor, coloring agent, etc. which are conventionally used for alcoholic beverages can be used in the range which does not disturb the effect of this invention.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.
In the following description, “parts” represents parts by mass, and “*” represents Saneigen FFI Co., Ltd.

Example 1
Prepare an alcohol aqueous solution with an alcohol content of 5 to 40% by volume, add malt extract (powder malt brown HQ *), evaluate the bitterness and burning feeling inhibitory effect compared with the blank according to the following criteria, It is shown in Table 1.
(Double-circle): The bitterness and burning feeling resulting from alcohol are suppressed very much.
○: Bitterness and burning feeling due to alcohol are suppressed.
(Triangle | delta): The bitterness and burning feeling resulting from alcohol are suppressed a little.
X: No effect. Or the bitterness is stronger than the blank.

The malt extract is 5 × 10 ⁻⁶ to 2 × 10 ⁻² parts by mass, preferably 1 × 10 ⁻⁴ to 1 × 10 ⁻² parts by mass, more preferably 5 to 1% by volume of alcohol in the alcoholic beverage. Addition of × 10 ^{−4 to} 2.5 × 10 ⁻³ parts by mass confirmed that the bitter taste of alcohol and the irritation (burning feeling) that burns the throat were suppressed, and the aftertaste was clear.

Example 2
Formulations 1 to 8 in Table 2 were added to water and dissolved, and filled in a container. Next, sterilization was performed at 70 ° C. for 20 minutes to prepare an apple chu-hi with an alcohol content of 8% by volume.

In Comparative Example 1 in which the malt extract (powder malt brown HQ *) was not added, there was a bitter taste and burning feeling due to alcohol, but Example 2 in which the malt extract was added (1% by volume of alcohol in the alcoholic beverage) In addition, malt extract 1.5 × 10 ⁻³ parts by mass) was able to suppress the bitterness and burning feeling caused by alcohol, and was able to prepare a refreshing drinking apple Chu-hi with little bitterness.

According to the present invention, the bitterness and / or burning feeling of an alcoholic beverage can be suppressed, and therefore an alcoholic beverage that takes advantage of the light flavor of alcohol can be provided, which is useful in the food and beverage industry.

Claims (2)

An inhibitor of bitterness and / or burning sensation of an alcoholic beverage, characterized by containing a malt extract, wherein the content ratio of the malt extract is 5 × 10 with respect to 1% by volume of alcohol in the alcoholic beverage ^-6 is to 2 × ^{10 -2} parts by weight, inhibitors of bitter and / or burning sensation of alcohol beverages. Characterized in that the addition of malt extract in alcoholic beverages, a method for inhibiting bitter and / or burning sensation of alcohol beverages, the alcohol content of 1% by volume of alcohol beverages, malt extract 5 × 10 ^{- A} method for suppressing the bitterness and / or burning feeling of an alcoholic beverage, to which ^{6 to} 2 × 10 ⁻² parts by mass are added .