JP6420057B2 - Method for enhancing fruit juice feeling of fruit juice-containing alcoholic beverage - Google Patents

Description

  The present invention relates to a method for enhancing the fruit juice feeling of a fruit juice-containing alcoholic beverage, and more particularly, to a method for enhancing the fruit juice feeling of a fruit juice-containing alcoholic drink, wherein a rakanka extract is blended with the fruit juice-containing alcoholic beverage.

Conventionally, there are alcoholic beverages in which fruits, fruit juices, sugars, acidulants, water and the like are added to alcohol raw materials such as alcoholic beverages and brewed alcohol, and low alcohol liqueurs typified by strawberry highs have been developed.
For example, canned cocoon high is manufactured by mixing a predetermined amount of brewed alcohol, water, fruit juice, saccharides, etc., performing carbonation, filling the container, sealing and heat-sterilizing it.
In addition, when producing a fruit juice-containing alcoholic beverage, there are concentrated fruit juices and straight fruit juices (unconcentrated fruit juices), and concentrated fruit juices are more advantageous because they are easier to package, distribute, and store. Although it is used, since there is a heating process for concentrating the fruit juice, it has a drawback that the fruit juice feeling is easily lost due to volatilization of low boiling point components.
Furthermore, even when using straight fruit juice, in order to enhance the palatability, we want to enhance the fruit juice feeling of fruit juice-containing alcoholic beverages such as the fruit feeling, fresh feeling, and juicy feeling. Some suggestions have been made.

Patent Document 1 describes a fruit juice improving agent for fruit juice-containing foods and drinks containing, as an active ingredient, a glucan having an inner branched cyclic structure portion and an outer branched structure portion and having a polymerization degree of 50 or more.
Patent Document 2 describes a fruit or freshness improver containing sucralose, which is a high-intensity sweetener, as an active ingredient.
In Patent Document 3, a fruit juice-containing alcoholic beverage having a pH of 2.7 to 3.8 and having a fructose content of 65 w / w% or more of the total sugars in the fruit juice-containing alcoholic beverage has a flavor derived from the raw material fruit. Is good, has a fruit juice feeling, and has a refreshing feeling.

On the other hand, Lakanka extract is cultivated in a cold area in southern China. “Scientific name: Siraitiagrosvenorii C. Jeffrey ex AMLu & Zhi Y. It is extracted with water, methanol, ethanol, etc., and contains mogroside V as a main component of sweetness (having a sweetness of about 300 times that of sucrose).
Rakanka extract is not only sweetened for various foods and drinks such as beverages (Patent Document 4) as a high-intensity sweetener, but also added to low-calorie brewed liquor made from malt as a raw material. It is also used for enhancing the acidity of a chewing gum containing a sour agent (Patent Document 5).
In addition, fruit juice-containing alcoholic beverages such as plum wine using rakanka (Rakan fruit) are also known.
Patent Document 7 describes that plum wine prepared by adding Rakan fruit extract to raw materials of plum and shochu is low in calories and has a deep taste with a rich and astringent taste.
In Patent Document 8, Rahan Jumeishu, which contains sucrose and Rakanju granule in the original sake of Umeshu, has moderate acidity and sweetness, and has a rich and tasty astringency, as well as aroma and color. It is described as being good.
Patent Document 9 describes that an alcohol-containing beverage containing a Luohan fruit source and fruits other than Luohan fruit such as plum or its components can reduce the blue odor and heating odor peculiar to Luo Han fruit.
However, neither of these patent documents describes or suggests that the fruit juice feeling of the fruit juice-containing alcoholic beverage can be enhanced by blending the Lacanca extract with the fruit juice-containing alcoholic beverage.

JP 2003-289836 A Japanese Patent Laid-Open No. 2000-133502 JP 2005-192473 A JP 2012-147802 A JP 2003-47453 A JP2013-81451A JP 2001-190264 A JP 2003-93034 A JP-A-9-322753

The methods disclosed in Patent Documents 1 to 3 have not been fully satisfactory in terms of enhancing the feeling of fruit juice.
An object of the present invention is to provide a method for enhancing the fruit juice feeling of a fruit juice-containing alcoholic beverage.

  The present inventor has conducted extensive research in view of the above-mentioned problems of the prior art, and found that the fruit juice feeling of the fruit juice-containing alcoholic beverage can be enhanced by blending the Lacanca extract into the fruit juice-containing alcoholic beverage. .

That is, the present invention relates to a fruit juice enhancing method for fruit juice-containing alcoholic beverages listed below.
Item 1. A method for enhancing the fruit juice sensation of a fruit juice-containing alcoholic beverage, which comprises blending a rakanka extract with the fruit juice-containing alcoholic beverage.
Item 2. Item 2. The method for enhancing the feeling of fruit juice according to Item 1, wherein the fruit juice is a fruit juice derived from ume fruit.
Item 3. Item 3. The method for enhancing the feeling of fruit juice according to Item 1 or 2, wherein the fruit juice-containing alcoholic beverage is fruit juice-containing strawberry high.

  According to the present invention, it is possible to easily enhance the fruit juice feeling of a fruit juice-containing alcoholic beverage, and even when concentrated fruit juice is used, the juice feeling alcohol is further enhanced without impairing the fruit juice feeling. Beverages can be produced.

  The fruit juice-enhancing method for fruit juice-containing alcoholic beverages of the present invention is characterized by blending a Lacanca extract into a fruit juice-containing alcoholic beverage.

The Lacanca extract used in the present invention is a raw or dried cucurbitaceae fruit called “Siraitiagrosvenorii C. Jeffrey ex AMLu & Zhi Y. Zhang (Momordica grosvenori Swingle)” cultivated in a cold area in southern China. It is extracted with water, methanol, ethanol or the like, and contains mogroside V as a main component of sweetness (having a sweetness of about 300 times that of sucrose).
For example, a commercial product such as FD Rahan Fruit Concentrated Extract Powder (manufactured by San-Ei Gen F.F., Inc., containing 15% and 7% mogrosides) or a product containing 50% mogroside V. it can.

In the fruit juice-containing alcoholic beverage of the present invention, the amount of Lacanca extract added to 1 part by mass of straight fruit juice is 0.0005 to 0.5 parts by mass, preferably 0.001 to enhance the fruit juice feeling. 0.1 parts by mass, more preferably 0.002 to 0.05 parts by mass.
If the amount of Lacanca extract added to the fruit juice is less than 0.0005 parts by mass relative to 1 part by mass of the straight fruit juice, the effect of enhancing the feeling of fruit juice is not sufficient, and if more than 0.5 parts by mass, The sweetness of Lacanca extract becomes too strong, and neither is preferable.
In the case of using concentrated fruit juice, the amount of Lacanca extract to be added may be adjusted according to the degree of concentration with reference to the straight fruit juice.

The fruit juice used in the fruit juice-containing alcoholic beverage of the present invention is at least one fruit-derived fruit juice selected from orange, lemon, grapefruit, apple, grape, peach, pineapple, acerola, ume, pear, etc. When fruit-derived juice is used, it is preferable because a significant fruit juice enhancement effect is obtained.
These fruit juices include concentrated fruit juices and straight fruit juices (non-concentrated fruit juices), and either of them can enhance the fruit juice feeling according to the present invention, but concentrated fruit juices are preferred because they are more widely used.
These fruit juices are contained in an alcoholic beverage as straight fruit juice in an amount of 0.5 to 50% by mass, and when concentrated fruit juice is used, it is adjusted according to the degree of concentration. .1 to 10% by mass.

The fruit juice-containing alcoholic beverage of the present invention comprises alcohol, water, fruit juice, kankan extract, and, if necessary, carbonated water, saccharides (for example, sugar, fructose glucose liquid sugar, etc.), other high-intensity sweeteners ( For example, sucralose, acesulfame K, aspartame, stevia extract, neotame, advantame, etc.), acidulants (eg, citric acid, etc.), flavors, pigments, antioxidants, preservatives, etc. are mixed and dissolved. As the type of alcoholic beverage, liqueurs such as strawberry high, cocktail, fizz, wine cooler and the like can be mentioned, and strawberry high is preferred.
When producing cocoon high, carbonation can be carried out by a conventional method in addition to mixing carbonated water.
The alcohol concentration of the fruit juice-containing alcoholic beverage is 1 to 15% by mass, preferably 3 to 10% by mass.

  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. “*” Indicates a product made by Saneigen FFI Co., Ltd., and “*” indicates a registered trademark of Saneigen FFI Co., Ltd.

Example 1
Each material shown in Tables 1 and 2 was added to water and dissolved (units not shown are all in kg), and then carbonated water was added to produce ume hai.
The amount of each sweetener added was adjusted so that the sweetness of the beverages of Comparative Examples 1 and 1 and Comparative Examples 2 and 2 were equal.

* 1: San-Eigen FFI, a product containing 50% mogroside V

From the comparison between Comparative Example 1 and Example 1, by replacing a part of the fructose-glucose liquid sugar with the Lacanca extract, the fruit juice feeling and richness of ume were imparted, resulting in a deeper taste.
In addition, from the comparison between Comparative Example 2 and Example 2, similarly, a part of the high-intensity sweetener was replaced with a Lacanca extract, thereby giving a sense of fruit juice and a rich taste. .

Example 2
Each material of Table 3 and Table 4 was added to water and dissolved (units not shown are all in kg), and then carbonated water was added to produce a Japanese ume salmon high.
The amount of each sweetener was adjusted so that the sweetness of the beverage was equal.
Compared with the control of Table 4, it evaluated on the following evaluation criteria, and the result was shown in Table 5.
○: Plum juice feeling enhanced △: Plum juice feeling slightly enhanced ×: No effect

* 2: Rebaudio J-100 manufactured by Morita Chemical Co., Ltd. (contains 95% or more of Rebaudioside A)
* 3: Gokyo Food Chemical Co., Ltd. (containing 2% neotame)

Among the high-intensity sweeteners, a remarkable enhancement of the fruit juice sensation of ume was observed when Lacanca extract was used.

According to the present invention, the fruit juice feeling of the fruit juice-containing alcoholic beverage is enhanced, which is useful in the field of food and drink.

Claims (1)

A method for enhancing the fruit juice feeling of a fruit juice-containing alcoholic beverage, comprising blending a lankanka extract with a fruit juice-containing alcoholic beverage, wherein the fruit juice is a fruit juice derived from a ume fruit, and the fruit juice-containing alcoholic beverage is a fruit juice-containing strawberry high The method for enhancing the fruit juice feeling of a fruit juice-containing alcoholic beverage, wherein the amount of Lacanca extract added to 1 part by mass of fruit juice is 0.002 to 0.05 parts by mass .