JP6647157B2 - Carbonated alcoholic beverages containing edible solids - Google Patents

Description

  The present invention relates to a carbonated alcoholic beverage, and more particularly to a carbonated alcoholic beverage containing edible solids.

  A carbonated alcoholic beverage is a beverage containing an alcohol content dissolved in water and carbon dioxide gas. Among carbonated alcoholic beverages, those containing an alcohol content of 1% or more are classified as alcoholic beverages under tax law.

  The carbonated alcoholic beverages include various kinds of alcoholic beverages such as sparkling grain wine, sparkling fruit wine, baked high, and sour. The sparkling cereal liquor is a brewed liquor made from cereals such as beer and sparkling sake, which contains carbon dioxide gas. The sparkling fruit liquor is a brewed liquor made from fruit juice or a mixed liquor made by immersing a fruit in distilled liquor and containing carbon dioxide gas. The carbon dioxide gas may be generated during the brewing process of the liquor or added to the liquor produced.

  The baked high refers to a beverage prepared by adding carbonated water to distilled liquor such as shochu and vodka having little coloring and aroma. The sour refers to a drink prepared by adding carbonated water to a kind of cocktail obtained by mixing the above-mentioned distilled liquor, a sour component such as citrus juice and a sweet component such as sugar. A brewing alcohol may be used in place of the above distilled liquor. For example, Patent Literature 1 describes a carbonated alcoholic milk beverage using fermented milk. This alcoholic milk beverage is a kind of sour referred to in the present specification.

  The reason why consumers prefer carbonated drinks is that carbonic acid contained in the drink exhibits sourness and irritation, and a refreshing feeling can be obtained after drinking. 2. Description of the Related Art Carbonated alcoholic beverages in which the type and amount of sour components to be contained are adjusted to enhance the refreshing feeling obtained after drinking are known. For example, sours with a refreshing flavor are added to the market by adding pulp together with fruit juice as a sour component.

  However, carbonated alcoholic beverages are generally slow to drink due to the stimulation of alcohol and carbonic acid. Further, when the refreshing flavor is enhanced, the richness is reduced, and the feeling of drinking is reduced. Therefore, a carbonated alcoholic beverage, particularly a carbonated alcoholic beverage having a refreshing flavor, has a problem that the satisfaction after drinking is inferior.

  Patent Literature 2 describes yogurt drinks, cocktails, fruit juices, and other drinks containing aloe leaf meat having a size of 7.5 to 15 mm as edible solids. The aloe leaf imparts a texture and dessert to these beverages. However, these beverages contain no carbonated or alcoholic beverages and are not carbonated alcoholic beverages.

  Since the beverage of Patent Document 2 contains neither carbonic acid nor alcohol, it does not feel irritation during drinking. Therefore, the drinking speed can be freely increased, and the lack of satisfaction after drinking does not cause a problem. In addition, the texture is a sensation felt when a solid substance is actually ingested (Patent Literature 2, paragraph 0012), and may contribute to improving the dessert feeling of a beverage. However, the texture felt when ingesting edible solids has no relation to the feeling of satisfaction after drinking the liquid, which is the feeling felt after drinking the liquid.

JP 2008-11719 A JP 2005-348652 A

  The present invention has been made to solve the above-mentioned conventional problems, and an object of the present invention is to provide a carbonated alcoholic beverage having excellent satisfaction after drinking.

  The present invention provides a carbonated alcoholic beverage containing aloe leaf, carbon dioxide, and alcohol having a hexahedral shape with a side size of 2 to 7 mm.

  In one certain form, the content of the aloe leaf is 5 to 50 g / liter.

  In one embodiment, the carbonated alcoholic beverage further contains fermented milk having a concentration of 2 to 40 g / liter.

  In one embodiment, the carbonated alcoholic beverage further comprises at least one sweetener selected from the group consisting of acesulfame potassium, sucralose, and aspartame.

  In one embodiment, the content of the alcohol is 10 to 100 ml / L.

  In one embodiment, the carbon dioxide gas pressure by the carbon dioxide gas is 0.07 MPa to 0.40 MPa.

Also, the present invention
(A) a step of dissolving an alcohol and a water-soluble component in drinking water;
(B) a step of dissolving carbon dioxide in the primary raw material liquid obtained in step A to obtain a secondary raw material liquid;
(C) a step of charging aloe leaf having a hexahedral shape with a side size of 2 to 7 mm into a beverage container;
(D) filling the secondary raw material liquid obtained in the step B into a beverage container containing the aloe leaf meat obtained in the step C,
A method for producing a carbonated alcoholic beverage is provided.

  The carbonated alcoholic beverage of the present invention is excellent in satisfaction after drinking and has a refreshing flavor.

It is the graph which showed the relationship between the refreshing flavor of the carbonated alcoholic beverage of this invention, and the compounding quantity of fermented milk.

Edible Solid In the carbonated alcoholic beverage of the present invention, aloe leaf is used as the edible solid. This is because aloe mesophyll has a high breaking strength, inherently has a unique elastic and firm texture, and when taken together with a carbonated alcoholic beverage, improves satisfaction after drinking.

  As the aloe mesophyll, aloe mesophyll obtained by peeling the epidermis from the fresh aloe leaf and removing the gel portion can be used, and the aloe mesophyll cut into an appropriate shape and size can be used. A suitable shape for aloe leaf is hexahedral.

  The hexahedron includes a cubic shape, a rectangular parallelepiped shape, a shape in which corners or sides thereof are chamfered, and the like. When the shape of aloe leaf is hexahedral, the length of one side is less than 7.5 mm, preferably 2 to 7 mm, more preferably 3 to 6 mm. If the length of one side of the hexahedron of aloe leaf is 7.5 mm or more, the texture of the aloe leaf becomes too strong, and when taken together with a carbonated alcoholic beverage, the satisfaction after drinking is reduced. For convenience, commercially available canned aloe leaf meat can also be used.

  The amount of aloe leaf used is 5 to 50 g / l, preferably 10 to 40 g / l, more preferably 15 to 30 g / l as a weight / volume concentration in the carbonated alcoholic beverage. When the concentration of aloe leaf is less than 5 g / l, it becomes difficult to recognize that aloe is contained. If the aloe leaf meat becomes too strong in texture and is taken with a carbonated alcoholic beverage, satisfaction after drinking is reduced.

Fermented milk In the carbonated alcoholic beverage of the present invention, fermented milk can be used as a sour component. Fermented milk refers to milk fermented with lactic acid bacteria, irrespective of the non-fat milk solid content and the viable count after fermentation. Thus, this definition also includes such things as non-fat milk solids and sterilized lactic acid bacteria beverages with low viable cell counts. The lactic acid bacteria used in the lactic acid fermentation in the present invention are not particularly limited, but for example, those used for ordinary yogurt are preferable. For example, known strains such as Lactobacillus, Streptococcus, and Bifidobacterium lactic acid bacteria can be used alone or in combination of two or more. The fermented milk referred to here is obtained by adding acidic juice such as lemon, orange, and grapefruit to the milk, organic acid such as citric acid, malic acid, or vinegar such as brewed vinegar or synthetic vinegar to make the pH acidic. Also includes acidified milk.

  The amount of the fermented milk used is 2 to 40 g / l, preferably 4 to 20 g / l, more preferably 5 to 10 g / l as a weight / volume concentration in the carbonated alcoholic beverage. If the concentration of the fermented milk is less than 2 g / l, the taste of the carbonated alcoholic beverage is too pale and the taste cannot be felt.

Beverage alcohol In the carbonated alcoholic beverage of the present invention, distilled liquor and brewing alcohol are used as the beverage alcohol. Examples of the distilled liquor include distilled liquor derived from shochu, vodka, whiskey, brandy, and fruit (eg, lemon). Among these, a type with little coloring and aroma is preferable. Thus, preferred alcohols for drinking include shochu, vodka, and brewing alcohols. When the refreshing flavor of the carbonated alcoholic beverage of the present invention is not impaired, brewed liquor such as wine, sake, beer, happoshu, and mixed liquor such as various liqueurs may be used in combination as the alcohol for beverage.

  The amount of the beverage alcohol used is 10 to 100 ml / liter, preferably 20 to 60 ml / liter, more preferably 25 to 50 ml / liter, as a weight / volume concentration in the carbonated alcoholic beverage. When the alcohol concentration is less than 10 ml / liter, the stimulus and sweetness are insufficient, and the flavor is not refreshed. When the alcohol concentration is more than 100 ml / liter, the drinkable amount is reduced and the satisfaction after drinking is reduced.

Carbon dioxide The carbonated alcoholic beverage of the present invention contains carbon dioxide (carbon dioxide). The carbon dioxide gas pressure is not particularly limited as long as it is in an appropriate range for a carbonated beverage, but is preferably, for example, 0.07 MPa to 0.40 MPa, and more preferably 0.10 MPa to 0.17 MPa. When the carbon dioxide gas pressure is less than 0.07 MPa, irritation and sourness are insufficient, so that the flavor does not feel refreshed. .

Other additives In the carbonated alcoholic beverage of the present invention, if necessary, a beverage field such as a sweetener, an acidulant, a vitamin, an amino acid, a water-soluble dietary fiber, a flavor, a stabilizer, an emulsifier, and an antifoaming agent. May be used.

  As the sweetener, those usually contained in soft drinks may be used. Examples of the sweetener include sugars such as sucrose, glucose and fructose-glucose liquid sugar, and artificial sweeteners such as acesulfame potassium, sucralose and aspartame.

  Above all, sucrose and fructose-glucose liquid sugar are easy to impart freshness and richness to the resulting carbonated alcoholic beverage, and are preferable for use as a sweetener. If it is necessary to limit the calories of the resulting carbonated alcoholic beverage to a low level, it is preferable to use artificial sweeteners. In this case, when three kinds of acesulfame K, sucralose and aspartame are used together, a refreshing sweetness close to that of sugar can be reproduced. Therefore, this combination of artificial sweeteners is particularly preferred for use as a sweetener.

Method for Producing a Carbonated Alcohol Beverage The method for producing a carbonated alcoholic beverage of the present invention includes steps usually performed when producing a carbonated alcoholic beverage. As an example, first, a mixture is prepared by mixing predetermined amounts of water-soluble components such as alcohol, sour components, and sweet components. Next, a predetermined amount of drinking water is added to the formulation to prepare a primary raw material liquid. The primary raw material liquid is heated and sterilized as needed. Thereafter, the primary raw material liquid is cooled, and a carbonation step is performed to add carbon dioxide. The primary raw material liquid to which carbon dioxide has been added is called a secondary raw material liquid.

  If necessary, in each step, insolubles may be separated and removed by filtration, centrifugation or the like. After the primary raw material liquid is prepared in a concentrated state, carbonated water may be added to prepare the secondary raw material liquid.

  A predetermined amount of aloe leaf and a beverage container cut into appropriate shapes and dimensions are prepared, and the aloe leaf is placed in the beverage container. As the beverage container, a normal beverage container such as a can, a bottle, and a plastic bottle can be used. It is preferable to use a can as the beverage container because heat sterilization is easy after filling. The secondary raw material liquid is filled into the beverage container containing aloe leaf to obtain the carbonated alcoholic beverage of the present invention. The beverage container containing the carbonated alcoholic beverage of the present invention is sealed as required.

  The carbonated beverage contained in the beverage container is sterilized by heating as necessary. In that case, the heating temperature is adjusted to 80 ° C or less, preferably 50 to 75 ° C, more preferably 60 to 70 ° C. If the heating temperature exceeds 90 ° C., the breaking strength of the aloe mesophyll decreases, and the chewability when chewing becomes poor. The heating time may be appropriately determined according to the heating temperature, but is generally between 65 ° C. and 10 minutes. If the heating time is too short, the sterilization becomes insufficient, and if it is too long, the breaking strength of the aloe mesophyll decreases, and the chewability when biting may deteriorate.

  The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.

Example 1
Aloe mesophyll was cut into cubes of one side about 5mm as an edible solid citric acid as sour components, sodium citrate, fructose glucose liquid sugar as a sweetening ingredient, prepared acesulfame potassium, and sucralose also fermented milk, stabilizer, perfume did.

  The blending components listed in Table 1 were mixed in the blending amounts shown in numerical values, and water was added to the resulting blend so as to become 1 L to prepare a primary raw material liquid, which was boiled at 75 ° C. for 30 seconds. After cooling the primary raw material liquid, water for evaporation was added, and an amount of 35.0 ml / liter of brewing alcohol was further added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide gas was blown into the liquid to dissolve the carbon dioxide gas to a volume of 2.3 gas, thereby obtaining a secondary raw material liquid.

[Table 1]

  10.0 g of aloe leaf cut into a cube having a side of about 5 mm was placed in a 350 ml-capacity beverage can, filled with secondary materials, and sealed. The sealed beverage can was heated to 65 ° C., held for 10 minutes, and then cooled to room temperature.

  The pull-top portion on the upper surface of the beverage can was opened, and the sensory evaluation of the obtained carbonated alcoholic beverage was performed. The following are the results of the evaluation based on the opinions of the seven expert panelists.

  Aloe is perceived to be recognizable, the texture of the aloe is understandable, and there is a sense of satisfaction. Aloe is the right size to come out of a can.

Comparative Example 1
A carbonated alcoholic beverage was prepared and subjected to sensory evaluation in the same manner as in Example 1 except that 10 g of crash-cut aloe leaf was used in place of the aloe leaf cut into a cube having a side of about 5 mm. The results of the sensory evaluation were as follows.

  I can't feel the texture, I don't notice any solids, and I'm not satisfied.

Example 2
A carbonated alcoholic beverage was produced in the same manner as in Example 1 except that the components shown in Table 2 were used. In Table 2, the numerical values indicate the compounding amounts except for the values of the sensory evaluation. The unit of the brewing alcohol is ml / liter, and the unit of the amount of the other components is g / liter. The amount of fructose-glucose liquid sugar added is the same as the amount of the extract contained in 100 g of fermented milk, because of the sweetness control, the total amount of the extract contained in fructose-glucose liquid sugar and the extract contained in the fermented milk is the same. Was adjusted as follows. In order to control the acidity, citric acid was added so that the acidity of the resulting carbonated alcoholic beverage was the same.

  The pull-top portion on the upper surface of the beverage can was opened, and the sensory evaluation of the obtained carbonated alcoholic beverage was performed. The evaluation was carried out by scoring high-grade specialty panels based on the evaluation criteria in Table 3. Table 2 shows the average values of the panel scores of the seven persons as the evaluation results.

[Table 2-1]

[Table 2-2]

[Table 3]

  From the above results, the fermented milk concentration was watery when the fermented milk was 1 g / L, and did not taste much. When fermented milk of 3 g / L or more was used, a firm feeling was felt, but when the amount was 50 g / L or more, the aftertaste was lacking, and the taste contributed in the negative direction.

Example 3
Acesulfame potassium, sucralose and aspartame, which are sweet components, were prepared.

  A carbonated alcoholic beverage was produced in the same manner as in Example 1, except that acesulfame potassium 0.10 g / L, sucralose 0.05 g / L and aspartame 0.10 g / L were used in place of acesulfame potassium and sucralose. .

  The pull-top portion on the upper surface of the beverage can was opened, and the sensory evaluation was performed on the sweetness of the obtained carbonated alcoholic beverage. The following are the results of the evaluation based on the opinions of the seven expert panelists.

  Sweetness close to sugar, natural sweetness, refreshing aftertaste, taste is voluminous.

  Next, a sensory evaluation was performed on the sweetness of the carbonated alcoholic beverage of Example 1. The evaluation results were as follows.

Sticky aftertaste, unnatural sweetness, no milky feeling.

  By using three kinds of sweet ingredients, acesulfame K, sucralose and aspartame, a refreshing sweetness closer to sugar could be reproduced. In addition, the milky feeling, the richness and the refreshing flavor were felt more and were highly evaluated.

Example 4
The amount of the brewing alcohol was changed to 0 ml / L, 15.0 ml / L, 35.0 ml / L, 65.0 ml / L, and 95.0 ml / L, respectively, and otherwise the same as in Example 1. , A carbonated beverage was prepared.

  The pull-top portion of the upper surface of the beverage can was opened, and the sensory evaluation of the obtained carbonated beverage was performed. The evaluation was carried out by scoring high-grade specialty panels based on the evaluation criteria in Table 5. Table 4 shows the average values of the panel scores of the seven persons as the evaluation results.

[Table 4]

[Table 5]

  Alcohol at 0 ml / L is unsatisfactory as a beverage and is not thin and delicious. When it was 15 ml / L or more, it was easy to drink, and it was felt rich and delicious. When the blending amount was 95 ml / L or more, the alcohol odor was too high and the flavor scent was not noticeable.

Example 5
The content of the carbon dioxide gas was adjusted so that the carbon dioxide gas pressure became 0.0 MPa (0.0), 0.11 MPa (1.8), 0.14 MPa (2.1), and 0.18 MPa (2.4), respectively. An alcoholic beverage was prepared in the same manner as in Example 1 except that the content was changed. The numerical value in the parentheses indicates the gas volume of carbon dioxide contained in one can (350 ml).

  The pull-top portion on the upper surface of the beverage can was opened, and the obtained alcoholic beverage was subjected to a sensory evaluation. The evaluation was carried out by scoring high-grade specialty panels based on the evaluation criteria in Table 7. Table 6 shows the average values of the panel scores of the seven persons as the evaluation results.

[Table 6]

[Table 7]

  Those without carbon dioxide do not have a refreshing sensation as a beverage, and the aftertaste of the sweetener is sticky and difficult to drink. In contrast, those containing carbon dioxide have a refreshing sensation and are well suited for drinks. In particular, those having a gas volume of 2.1 were highly evaluated, and the texture and taste of aloe were good.

Claims (7)

A carbonated alcoholic beverage containing aloe leaf, carbon dioxide and alcohol having a hexahedral shape having a content of 10 to 40 g / liter on one side of 2 to 7 mm,
The carbon dioxide pressure by the carbon dioxide is 0.10 to 0.18 MPa,
Citric acid and sodium citrate as sour component including carbonated alcoholic beverages. The carbonated alcoholic beverage according to claim 1, comprising at least one sweetener selected from the group consisting of sucrose, glucose, fructose-glucose liquid sugar, acesulfame potassium, sucralose, and aspartame (registered trademark). The carbonated alcoholic beverage according to claim 1 or 2, comprising fructose-glucose liquid sugar, acesulfame potassium and sucralose as sweetening components. The carbonated alcoholic beverage according to any one of claims 1 to 3, wherein the content of the aloe leaf is 15 to 30 g / liter. The carbonated alcoholic beverage according to any one of claims 1 to 4, wherein the content of the alcohol is 20 to 60 ml / L. The carbonated alcoholic beverage according to any one of claims 1 to 5 , comprising fermented milk having a concentration of 5 to 20 g / liter. (A) a step of dissolving alcohol and water-soluble components in drinking water;
(B) a step of dissolving carbon dioxide in the primary raw material liquid obtained in step A to obtain a secondary raw material liquid;
(C) a step of charging aloe leaf having a hexahedral shape having a content of 10 to 40 g / liter in one side having a size of 2 to 7 mm into a beverage container;
(D) filling the secondary raw material liquid obtained in the step B into a beverage container containing the aloe leaf meat obtained in the step C,
A method for producing a carbonated alcoholic beverage,
The carbon dioxide pressure by the carbon dioxide is 0.10 to 0.18 MPa,
Method for producing a carbonated alcoholic drink the water-soluble component is Dressings containing citric acid and sodium citrate as sour components.