JP6674739B2 - Alcoholic beverage base, alcoholic beverage, method for producing alcoholic beverage base, and method for improving drinkability while suppressing pungent taste of alcoholic beverage-based alcohol - Google Patents

Description

The present invention alcoholic beverage base, A alcohol beverage, the method of producing an alcoholic beverage base, and to a method for improving the de Linkability while suppressing an alcoholic beverage base of the stimulus taste of alcohol.

  Along with alcoholic drinks called “RTD” (Ready To Drink) that can be drunk as they are after purchase, alcoholic drink bases called “RTS” (Ready To Serve) that can be split by drinking water, hot water, ice, carbonic acid, etc. Attention has been paid.

  Naturally, such alcoholic beverages and alcoholic beverage bases contain alcohol. Although the alcohol contributes to imparting a unique flavor, it stimulates the tongue and throat (hereinafter referred to as “stimulating flavor” as appropriate). ").

The following techniques exist for suppressing the irritating taste of alcohol.
For example, Patent Literature 1 describes a technique called an alcoholic beverage taste improving agent containing a yeast extract as an active ingredient.
Patent Literature 1 describes that the stimulating taste of alcohol can be suppressed by the yeast extract.

JP-A-2002-253199

However, the yeast extract described in Patent Document 1 is a mixture (mixture) containing various components such as inosinic acid, guanylic acid, and uridylic acid (see paragraph 0008 of Patent Document 1). Therefore, if an attempt is made to increase the content of a specific component constituting the yeast extract by adding the yeast extract to the beverage, the content of other components necessarily increases.
Therefore, according to the technique described in Patent Literature 1, it is difficult to give an alcoholic beverage base or alcoholic beverage a desired flavor, and it is difficult to make the alcoholic beverage excellent in drinking easiness.

Accordingly, the present invention is to suppress the stimulation taste of alcohol, drinking ease (de Linkability) excellent alcoholic beverage base, A alcohol beverage, the method of producing an alcoholic beverage base, and stimulation of alcoholic beverage base of alcohol An object of the present invention is to provide a method for improving drinkability while suppressing taste .

The above problem can be solved by the following means.
(1) When sodium glutamate and drinking alcohol are contained, the alcohol content is Xv / v%, and the content of sodium glutamate is Yw / v%, Y / X is 3.5 × 10 ⁻³ to 2 alcoholic beverage base of .5 × 10 ^-1 der Ri, X is equal to or 40 or less (excluding alcoholic beverage base containing a yeast extract, and an alcoholic beverage base containing dextrin).
(2) The alcoholic beverage base according to the above (1), which contains an acidulant and has a pH of less than 4.
(3) The alcoholic beverage base according to (2), wherein at least a part of the acidulant is phosphoric acid.
( 4 ) When sodium glutamate and drinking alcohol are contained, the alcohol content is Xv / v%, and the content of sodium glutamate is Yw / v%, Y / X is 3.5 × 10 ⁻³ to 2 .5 × 10 ^-1 der is, alcoholic beverage, wherein X is 15 or less (excluding alcoholic beverage containing yeast extract, and an alcoholic beverage containing dextrin).
( 5 ) A method for producing an alcoholic beverage base containing drinking alcohol (excluding an alcoholic beverage base containing dextrin) , wherein the alcohol content is Xv / v% and the content of sodium glutamate is Yw / v%. An alcohol, wherein X is 40 or less and Y / X is adjusted to 3.5 × 10 ^{−3 to} 2.5 × 10 ⁻¹ by adding sodium glutamate alone as an additive. Beverage based manufacturing method.
( 6 ) A method for improving drinkability while suppressing the irritating taste of alcohol based on alcoholic beverages containing drinking alcohol (excluding alcoholic beverages containing dextrin) , wherein the alcohol content is Xv / v%, When the content of sodium glutamate is Yw / v% , X in the alcoholic beverage base is 40 or less, and Y / X is 3.5 × 10 ⁻ by adding sodium glutamate alone as an additive. ^3. A method characterized by being ^{3 to} 2.5 × 10 ⁻¹ .

  According to the alcoholic beverage base and the alcoholic beverage according to the present invention, since sodium glutamate is contained at a predetermined content ratio with respect to the alcohol content, the irritating taste of alcohol can be suppressed, and the ease of drinking ( (Drinkability).

It is a flow chart explaining contents of an alcoholic beverage base and an alcoholic beverage manufacturing method concerning an embodiment of the present invention.

  Hereinafter, an alcoholic beverage base and an embodiment (embodiment) for implementing an alcoholic beverage according to the present invention will be described.

[Alcoholic beverage base]
The alcoholic beverage base according to the present embodiment contains sodium glutamate and drinking alcohol, and when the alcohol content is Xv / v% and the content of sodium glutamate is Yw / v%, Y / X is within a predetermined range. It is characterized by being within.
In addition, the alcoholic beverage base is generally used after being diluted with various splitting materials described below, but may be used without dilution.

(Drinking alcohol)
The alcoholic beverage base according to the present embodiment contains drinking alcohol.
The drinking alcohol may be any alcohol that can be drunk, and is not limited in type, production method, raw material, etc., but is preferably distilled liquor. As spirits, for example, various spirits such as shochu, brandy, vodka and the like, alcohols for raw materials and the like can be used alone or in combination of two or more.
In this specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the alcoholic beverage base according to the present embodiment is not particularly limited, but is preferably 8 v / v% or more, more preferably 10 v / v% or more, and more preferably 15 v / v% or more. Particularly preferred. Further, the alcohol content of the alcoholic beverage base according to the present embodiment is preferably 40 v / v% or less, more preferably 35 v / v% or less, and particularly preferably 30 v / v% or less.
By making the alcohol content within the above range, the alcohol beverage produced by diluting the alcohol beverage base at the dilution ratio described below, the alcohol content becomes suitable for drinking, and long-term storage at room temperature Therefore, the quality can be prevented from deteriorating, so that the stability of the quality can be improved.
The alcohol content can be adjusted by incorporating the above-mentioned drinking alcohol.
The alcohol content of an alcoholic beverage can be measured based on the alcoholizer method.

(Sodium glutamate)
The alcoholic beverage base according to the present embodiment contains sodium glutamate (hereinafter, appropriately referred to as “Na glutamate”).
Na glutamate not only adjusts the flavor of the alcoholic beverage base, but also rounds the flavor of the alcoholic beverage base, and can suppress the irritating taste of alcohol.
The content of alcoholic beverage-based sodium glutamate can be measured using a commercially available high-performance liquid chromatograph (HPLC).

(Content ratio of sodium glutamate to alcohol content)
The alcoholic beverage base according to the present embodiment has a Y / X of 3.5 × 10 ^{−3 to} 2.5 × when the alcohol content is Xv / v% and the content of sodium glutamate is Yw / v%. 10 ^-1 .
When the value of Y / X is 3.5 × 10 ⁻³ or more, the irritating taste of alcohol can be suppressed. Then, in order to further ensure the effect of suppressing the irritating taste of alcohol, the value of Y / X is preferably 4.1 × 10 ⁻³ or more, more preferably 1.2 × 10 ⁻² or more.
On the other hand, when the value of Y / X exceeds 2.5 × 10 ⁻¹ , the effect of suppressing the irritating taste of alcohol is saturated, and the drinkability and the drinkability of the alcoholic beverage after being diluted with various splitting materials described below. The evaluation of the flavor as a beverage is reduced. Then, in order to make the flavor based on alcoholic beverages more suitable, the value of Y / X is preferably 1.0 × 10 ⁻¹ or less, more preferably 3.0 × 10 ⁻² or less.

(Acidulant)
The alcoholic beverage base according to the present embodiment preferably contains an acidulant.
Acidulants can reduce the elevated pH due to the alcoholic beverage base containing Na glutamate.
As the acidulant, for example, phosphoric acid, adipic acid, citric acid, trisodium citrate, gluconodelta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, Sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate And the like.
However, phosphoric acid is preferably used as the acidulant. Phosphoric acid has good compatibility with sodium glutamate, and even when phosphoric acid is added to an alcoholic beverage base containing sodium glutamate, the sharp acidity peculiar to the acidulant is hard to be felt, and it is excellent in terms of drinkability. Because.

(PH)
The alcoholic beverage base according to this embodiment is not particularly limited, but preferably has a pH of less than 4.0.
When the pH of the alcoholic beverage base is less than 4.0, the acidity of the alcoholic beverage base is increased, and a bactericidal / antibacterial effect can be obtained. As a result, it is possible to omit (or shorten) the sterilization step in the manufacturing stage, to eliminate (or reduce) the sterilization equipment, and finally to suppress an increase in the cost of the alcoholic beverage base.
However, if the pH of the alcoholic beverage base according to the present embodiment is less than 3.0, the acidity becomes too strong, which adversely affects the overall evaluation of the beverage, and is preferably 3.0 or more.
The pH of the alcoholic beverage base can be measured using a commercially available pH measuring device.

(Other)
The alcoholic beverage base according to the present embodiment includes a colorant, a sweetener, a high-sweetness sweetener, an antioxidant, a flavoring agent, and the like which are usually blended as a beverage base as long as the desired effects of the present invention are not inhibited. "Additives"). As the coloring agent, for example, caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used. As the sweetener, for example, sugars such as sugar, glucose (glucose), maltose (maltose), and dextrin can be used. As the high-intensity sweetener, for example, acesulfame K, sucralose, aspartame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E and the like can be used.
As the above-mentioned sodium glutamate, drinking alcohol, acidulant, and additives, commercially available ones can be used.

  Although the alcoholic beverage base according to the present embodiment contains sodium glutamate, by combining the sodium glutamate with the kelp flavor, the umami derived from sodium glutamate mixes well with the flavor of the kelp flavor to provide a suitable kelp-like flavor. (Comb taste). Therefore, it is preferable that the alcoholic beverage base according to the present embodiment be a kelp flavored alcoholic beverage base by containing kelp flavoring as a flavoring.

As described above, according to the alcoholic beverage base according to the present embodiment, since sodium glutamate is contained at a predetermined content ratio with respect to the alcohol content, it is possible to suppress the irritating taste of alcohol. it can.
Further, according to the alcoholic beverage base according to the present embodiment, since the irritating taste of alcohol is suppressed not by mixture but by sodium glutamate, it is easy to make the alcoholic beverage base the desired flavor, and it is easy to drink. (Drinkability).

[Alcoholic beverage]
The alcoholic beverage according to the present embodiment is obtained by diluting the alcoholic beverage base with a split material described later. In addition, the alcoholic beverage according to the present embodiment contains Na glutamate and drinking alcohol, and when the alcohol content is Xv / v% and the content of Na glutamate is Yw / v%, Y / X is 3. It is characterized by being 5 × 10 ^{−3 to} 2.5 × 10 ⁻¹ .
In addition, when the alcoholic beverage according to the present embodiment is provided to a consumer or a restaurant, the alcoholic beverage may be diluted with a split material after being provided in an alcoholic beverage base state (RTS: Ready To Server), The alcoholic beverage base may be provided in the form of an alcoholic beverage (RTD: Ready To Drink) after being diluted with a split material.

(Split wood)
The split material is used for dilution of the alcoholic beverage base according to the present embodiment.
Examples of the splitting material include water, hot water, ice, carbonated water, fruit juice, a juice-containing beverage, milk, and tea.
The dilution using the split material may be performed such that the alcoholic beverage base according to the present embodiment becomes 1.2 to 20 times, preferably 1.5 to 10 times.

(Alcohol degree)
Although the alcohol content of the alcoholic beverage according to the present embodiment is not particularly limited, it is preferably 2 v / v% or more, more preferably 3 v / v% or more. The alcohol content of the alcoholic beverage according to the present embodiment is preferably 15 v / v% or less, more preferably 12 v / v% or less, and particularly preferably 10 v / v% or less.
By setting the alcohol content within the above range, the alcohol content is suitable for drinking as an alcoholic beverage.

(Other)
When the alcoholic beverage according to the present embodiment is provided as an RTD, the alcoholic beverage preferably satisfies the requirements described in the description of the alcoholic beverage base according to the present embodiment.
More specifically, the alcoholic beverage according to the present embodiment has Y / X of 3.5 × 10 ⁻³ to 2 when the alcohol content is Xv / v% and the content of sodium glutamate is Yw / v%. .5 × 10 ⁻¹ .
When the value of Y / X is 3.5 × 10 ⁻³ or more, the irritating taste of alcohol can be suppressed. Then, in order to further ensure the effect of suppressing the irritating taste of alcohol, the value of Y / X is preferably 4.1 × 10 ⁻³ or more, more preferably 1.2 × 10 ⁻² or more.
On the other hand, when the value of Y / X exceeds 2.5 × 10 ⁻¹ , the effect of suppressing the irritating taste of alcohol is saturated, and the effect of suppressing the irritating taste of alcohol is saturated. The evaluation of the flavor as a beverage is reduced. And in order to make the flavor of alcoholic beverages more suitable, the value of Y / X is preferably 1.0 × 10 ⁻¹ or less, more preferably 3.0 × 10 ⁻² or less.

Further, the alcoholic beverage according to the present embodiment preferably contains an acidulant and has a pH of less than 4 similarly to the alcoholic beverage base according to the present embodiment, and at least a part of the acidulant is phosphoric acid. It is preferred that
And the alcoholic beverage which concerns on this embodiment can also contain an additive in the range which does not inhibit the desired effect of this invention similarly to the above-mentioned alcoholic beverage base.

  Although the alcoholic beverage according to the present embodiment contains sodium glutamate, by adding the kelp flavor to the sodium glutamate, the umami derived from sodium glutamate mixes well with the flavor of the kelp flavor to provide a suitable kelp-like flavor ( Comb taste). Therefore, it is preferable that the alcoholic beverage according to the present embodiment be a confectionery alcoholic beverage by containing kelp flavoring as a flavoring.

[Container packed alcoholic beverage base and alcoholic beverage]
The alcoholic beverage base and the alcoholic beverage according to the present embodiment can be provided in various containers. By filling various types of containers with an alcoholic beverage base and an alcoholic beverage, it is possible to suitably prevent deterioration in quality due to long-term storage.
In addition, what is necessary is just to be able to seal a container, and what is called a can container and a barrel container made of metal (made from aluminum or steel) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any currently available containers can be applied. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light and can maintain stable quality at room temperature for a long time.

As described above, according to the alcoholic beverage according to the present embodiment, since the sodium glutamate is contained at a predetermined content ratio with respect to the alcohol content, the irritating taste of alcohol can be suppressed. .
In addition, according to the alcoholic beverage according to the present embodiment, since the irritating taste of alcohol is suppressed not by mixture but by sodium glutamate, it is easy to make the alcoholic beverage base a target flavor, and it is easy to drink. (Drinkability).

  It should be noted that, for the alcoholic beverage base and the alcoholic beverage according to the present embodiment, the characteristics and conditions not specified may be conventionally known ones, and are not limited as long as the effects obtained by the characteristics and conditions are exhibited. Needless to say.

[Method for producing alcoholic beverage base]
Next, a method for producing an alcoholic beverage base according to the present embodiment will be described.
The method for producing an alcoholic beverage base according to the present embodiment includes a mixing step S1 and a post-processing step S2.

In the mixing step S1, water, drinking alcohol, sodium glutamate, acidulants, additives, and the like are charged into a mixing tank to produce a mixed liquid.
In the post-processing step S2, for example, processes such as filtration, sterilization, and filling in a container are selectively performed as necessary.
In addition, the filtration process of the post-processing step S2 can be performed by a general filter or a strainer. In addition, the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but is not limited thereto as long as the same processing can be performed. In addition, it is preferable that the filling process in the post-processing step S2 be performed in a clean room in which the degree of cleanliness is maintained so as to be normally performed in the production of beverages.

  In addition, each process performed in the mixing step S1 and the post-processing step S2 can be performed in equipment generally used for producing RTS / RTD beverages and the like.

[Method for producing alcoholic beverages]
Next, a method for producing an alcoholic beverage according to the present embodiment will be described.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step S1 and a post-processing step S2, similarly to the method for producing an alcoholic beverage base.

In the mixing step S1, not only water, drinking alcohol, sodium glutamate, acidulant and additives, but also materials corresponding to the above-mentioned split materials are put into a mixing tank to produce a mixed liquid.
The post-processing step S2 may be the same as the above-described method for producing an alcoholic beverage base.

[Method of suppressing irritating taste of alcohol]
Next, a method for suppressing the irritating taste of alcohol according to the present embodiment will be described.
The method for suppressing the pungent taste of alcohol according to the present embodiment is characterized in that a beverage containing drinking alcohol (for example, an alcoholic beverage base or an alcoholic beverage) contains sodium glutamate and an acidulant (particularly, phosphoric acid). .
In addition, the method of suppressing the irritating taste of alcohol according to the present embodiment is such that when the alcohol content of the beverage as the final product is Xv / v% and the content of sodium glutamate is Yw / v%, Y / X It is preferable to contain sodium glutamate so as to be 3.5 × 10 ^{−3 to} 2.5 × 10 ⁻¹ . Further, in the method for suppressing the pungent taste of alcohol according to the present embodiment, it is preferable to include an acidulant (particularly, phosphoric acid) so that the pH of the beverage as the final product is less than 4.0.

  According to the method for suppressing a stimulating taste of alcohol according to the present embodiment, the stimulating taste of alcohol can be suppressed by including Na glutamate. In addition, according to the method for suppressing the stimulating taste of alcohol according to the present embodiment, since the stimulating taste of alcohol is controlled not by mixture but by sodium glutamate, it is easy to make the beverage a target flavor, Excellent drinkability (drinkability) can be achieved.

Next, the alcoholic beverage base and the alcoholic beverage according to the present invention will be described by exemplifying examples satisfying the requirements of the present invention and comparative examples that do not.
First, in the reference example, a problem that occurs when a mixture is used to suppress the irritating taste of alcohol is confirmed.

[Reference example]
(Sample preparation)
A sample liquid (1 L) was prepared by mixing drinking alcohol, fructose-glucose liquid sugar, allo-mild (produced by Kojin Life Science Co., Ltd.), caramel pigment, fragrance (kelp fragrance), and pure water.
The contents of “fructose-glucose liquid sugar”, “caramel coloring”, and “fragrance” in each sample in the reference example were 8.0 w / v%, 0.04 w / v%, and 0.22 w / v%, respectively. Aligned.
The pH value of each sample is a value measured by F-52 (manufactured by Horiba, Ltd.). This is the same in Examples 1 and 2 described later.

(Evaluation of alcohol odor: Evaluation method)
With respect to the alcohol odor of the sample prepared by the above method, eight trained professional panels scored the scores independently on a scale of 1 to 5 based on the following evaluation criteria, and calculated the average value.
The evaluation of “alcohol odor” was carried out by smelling the odor without drinking the sample.

(Alcohol odor evaluation: Evaluation criteria)
5 points: Alcohol odor is not felt at all.
4 points: Almost no alcohol smell.
3 points: Alcohol odor is slightly felt.
2 points: Feel alcohol smell.
1 point: Strong smell of alcohol.

(Evaluation of irritating taste of alcohol: Evaluation method)
With respect to the irritating taste of alcohol of the sample prepared by the above method, eight trained professional panels gave independent scores on a scale of 1 to 5 based on the following evaluation criteria and calculated the average value.
In addition, the evaluation of the irritating taste of alcohol (stimulation to pierce the tongue and throat) was performed by diluting the sample three times with carbonated water (sample: carbonated water = 1: 2) and then drinking the diluted sample. .

(Evaluation of irritating taste of alcohol: Evaluation criteria)
5 points: The irritating taste of alcohol is very weak.
4 points: The irritating taste of alcohol is weak.
3 points: There is a stimulating taste of alcohol.
2 points: Alcoholic taste is slightly strong.
1 point: Stimulant taste of alcohol is strong.

(Bitterness evaluation: evaluation method)
About the bitterness of the sample prepared by the above method, eight trained professional panels scored the scores independently on a 5-point scale of 1 to 5 according to the following evaluation criteria, and calculated the average value.
The evaluation of bitterness was carried out by diluting the sample three times with carbonated water (sample: carbonated water = 1: 2), and then drinking the diluted sample.

(Bitterness evaluation: evaluation criteria)
5 points: bitterness is very weak.
4 points: bitterness is weak.
3 points: bitter.
2 points: bitterness is slightly strong.
1 point: bitterness is strong.

(Roundness evaluation: evaluation method)
Regarding the roundness of the sample prepared by the above method, eight trained professional panels scored the scores independently on a scale of 1 to 5 according to the following evaluation criteria, and calculated the average value.
The roundness was evaluated by diluting the sample three times with carbonated water (sample: carbonated water = 1: 2) and drinking the diluted sample.

(Roundness evaluation: evaluation criteria)
5 points: Strong roundness.
4 points: Roundness is slightly strong.
3 points: There is roundness.
2 points: Roundness is weak.
1 point: No roundness.

(Ease of drinking evaluation: Evaluation method)
The sample prepared by the above method was evaluated for ease of drinking (drinkability) by eight trained professional panels on a five-point scale from 1 to 5 according to the following evaluation criteria, and the average value was given. Was calculated.
The evaluation of the drinkability was performed by diluting the sample three times with carbonated water (sample: carbonated water = 1: 2) and then drinking the diluted sample.

(Ease of drinking evaluation: evaluation criteria)
5 points: very easy to drink.
4: Easy to drink.
3 points: Easy to drink.
2 points: Difficult to drink.
1 point: It is quite difficult to drink.

(Comprehensive evaluation: Evaluation method)
With respect to the comprehensive evaluation of the samples prepared by the above method, eight trained professional panels scored the scores independently on a five-point scale of 1 to 5 according to the following evaluation criteria, and calculated the average value.
The overall evaluation was performed by diluting the sample three times with carbonated water (sample: carbonated water = 1: 2) and then drinking the diluted sample.

(Comprehensive evaluation: evaluation criteria)
5 points: Very suitable flavor as alcoholic beverage.
4: The flavor is quite suitable as an alcoholic beverage.
3 points: Suitable flavor as alcoholic beverage.
2 points: A flavor acceptable as an alcoholic beverage.
1 point: The flavor is unsuitable for alcoholic beverages.

  Hereinafter, Table 1 shows the standard of each sample and the results of the evaluation.

(Examination of test results: Reference example)
In sample 1-2, the alcohol smell and the irritating taste of alcohol were slightly suppressed with respect to sample 1-1. This is considered to be because the sample 1-2 contained allo-mild, so that sodium glutamate in allo-mild suppressed the irritating taste of alcohol. However, a sufficient inhibitory effect on the irritating taste of alcohol was not obtained with the addition amount of allo-mild in Sample 1-2.
On the other hand, the sample 1-3 contained much more allo-mild than the sample 1-2, so that the irritating taste of alcohol was greatly suppressed. However, in sample 1-3, the amount of allo-mild added was too large, resulting in poor ease of drinking and poor overall evaluation.
As described above, it was confirmed that it was difficult to suppress the irritating taste of alcohol and to achieve excellent drinkability by using the mixture.

[Example 1]
Next, in Example 1, the effect of the content of sodium glutamate on each evaluation is confirmed.

[Preparation of sample]
A sample liquid (1 L) was prepared by mixing drinking alcohol, fructose-glucose liquid sugar, sodium glutamate, caramel pigment, fragrance (kelp fragrance), and pure water.
The contents of “fructose-glucose liquid sugar”, “caramel pigment”, and “flavor” in each sample in Example 1 were 8.0 w / v%, 0.04 w / v%, and 0.22 w / v, respectively. %.

(Various evaluation methods and evaluation criteria)
The evaluation methods and evaluation criteria of “alcohol odor”, “alcoholic odor”, “bitterness”, “roundness”, “drinkability (drinkability)”, and “overall evaluation” in Example 1 are reference examples. Is the same as

  Hereinafter, Table 2 shows the standard of each sample and the evaluation results.

(Examination of test results: Example 1)
Sample 2-1 contained sodium glutamate, but the effect of suppressing the irritating taste of alcohol was not sufficient because the content ratio of sodium glutamate to the alcohol content was low.
On the other hand, in Samples 2-2 to 2-5, since the content ratio of sodium glutamate to the alcohol content was equal to or higher than the predetermined value, the pungent taste of alcohol could be sufficiently suppressed. In addition, in Samples 2-2 to 2-5, the drinkability was further improved by the flavor of sodium glutamate while avoiding a decrease in the drinkability due to the use of the mixture.
From the above, it was confirmed that when the content ratio of sodium glutamate with respect to the alcohol content is within the predetermined range, the irritating taste of alcohol can be suppressed and the drinkability can be improved.

[Example 2]
Next, in Example 2, the effect of the acidulant on each evaluation is confirmed.

[Preparation of sample]
A sample liquid (1 L) was prepared by mixing drinking alcohol, fructose-glucose liquid sugar, sodium glutamate, 75% phosphoric acid, citric anhydride, caramel pigment, fragrance (kelp fragrance), and pure water.
The contents of “fructose glucose liquid sugar”, “caramel pigment”, and “flavor” in each sample in Example 2 were 8.0 w / v%, 0.04 w / v%, and 0.22 w / v, respectively. %.
Samples 3-2, 3-3, and 3-5 were adjusted to have the pH shown in Table 3 by containing phosphoric acid or citric anhydride. Then, in Sample 3-4, after adding half the amount of phosphoric acid added in Sample 3-3, citric anhydride was added to make the same pH as Sample 3-3.

(Various evaluation methods and evaluation criteria)
The evaluation methods and evaluation criteria of “alcohol odor”, “alcoholic taste”, “bitterness”, “roundness”, “easiness of drinking (drinkability)”, and “overall evaluation” in Example 2 are reference examples. Is the same as

  Hereinafter, Table 3 shows the standard of each sample and the evaluation results.

(Examination of test results: Example 2)
Samples 3-2 to 3-5 had a pH of less than 4.0 due to the inclusion of the acidulant with respect to sample 3-1. That is, it can be expected that Samples 3-2 to 3-5 exhibit a bactericidal and antibacterial effect.
And since the samples 3-2 to 3-4 contain phosphoric acid in at least a part of the acidulant, the drinkability is superior to the sample 3-5 using citric acid as the acidulant. I understand.
In particular, in Sample 3-3, the use of phosphoric acid as the acidulant resulted in a decrease in pH to a predetermined value or less, a sufficient suppression of the irritating taste of alcohol, and an excellent drinkability.
From the above, it was confirmed that the combination of sodium glutamate and phosphoric acid was extremely effective not only in lowering the pH but also in improving the drinkability while suppressing the irritating taste of alcohol.

S1 mixing process S2 post-processing process

Claims (6)

Containing sodium glutamate and drinking alcohol,
The alcohol content and Xv / v%, the content of the monosodium glutamate when the Yw / v%, Ri Y / X is 3.5 × ¹⁰ -3 ~2.5 × ^{10 -1} der, X is An alcoholic beverage base characterized by being 40 or less (excluding an alcoholic beverage base containing a yeast extract and an alcoholic beverage base containing dextrin ).   The alcoholic beverage base according to claim 1, comprising an acidulant and having a pH of less than 4.0.   The alcoholic beverage base according to claim 2, wherein at least a part of the acidulant is phosphoric acid. Containing sodium glutamate and drinking alcohol,
The alcohol content and Xv / v%, the content of the monosodium glutamate when the Yw / v%, Ri Y / X is 3.5 × ¹⁰ -3 ~2.5 × ^{10 -1} der, X is An alcoholic beverage (excluding an alcoholic beverage containing a yeast extract and an alcoholic beverage containing dextrin ), which is not more than 15 . A method for producing an alcoholic beverage base containing drinking alcohol (excluding an alcoholic beverage base containing dextrin) ,
When the alcohol content is set to Xv / v% and the content of sodium glutamate is set to Yw / v%, X is set to 40 or less and Y / X is adjusted to 3 by adding sodium glutamate alone as an additive. A method for producing an alcoholic beverage base, wherein the method is from 5 × 10 ^{−3 to} 2.5 × 10 ⁻¹ . A method for improving drinkability while suppressing an irritating taste of alcohol based on alcoholic beverages containing drinking alcohol (excluding alcoholic beverages based on dextrin) ,
When the alcohol content is Xv / v% and the content of sodium glutamate is Yw / v% , X in the alcoholic beverage base is 40 or less. By adding sodium glutamate alone as an additive, Y / X is set to 3.5 × 10 ^{−3 to} 2.5 × 10 ⁻¹ .

Images