JP6734974B2 - Juice-containing alcoholic beverage - Google Patents

Description

The present invention relates to a fruit juice-containing alcoholic beverage. More specifically, it relates to a packaged alcoholic beverage containing grapefruit juice.

Fruit juice-containing alcoholic beverages impart fruit flavor by using concentrated juice or straight juice (unconcentrated juice) as a raw material, but the effect is not sufficient just by using juice,
Various techniques for further improving the flavor have been studied. In addition, containerized alcoholic beverages are different from alcoholic drinks such as cocktails that mix alcoholic solutions such as spirits and liqueurs with fruit juice just before drinking at home or at a bar, etc. It is also assumed that after shipping from the filling factory, a distribution and storage process will be performed, and the heat history of the container-packed alcoholic beverage becomes severer.

For example, in Patent Document 1, in a high fruit juice beverage containing a high-concentration citrus fruit juice with a fruit juice ratio of 30 to 70%, an ester substance and a terpene in a content liquid of a final product beverage (a finished product beverage) It has been reported that by adding a flavor so that the ratio of the hydrocarbon-based substance falls within a specific range, a high fruit juice beverage that is rich in the characteristic aroma and freshness of citrus fruits and that is satisfying to the richness and fruitiness can be obtained. ..

In Patent Document 2, a high fruit juice beverage containing a high concentration of fruit juice such that the fruit juice ratio is 30% or more and 70% or less is sterilized under a condition in which a specific amount of phosphoric acid is mixed to obtain a high fruit juice. It is possible to suppress the development of a different flavor unique to beverages, or mask the developed different flavor,
It is disclosed that a high fruit juice packaged fruit juice beverage with improved flavor is obtained.

In Patent Document 3, a synthetic fragrance prepared by blending a synthetic aroma component with fruit juice is added, and this is homogenized and homogeneously dispersed in the fruit juice, thereby having a harmonious aroma inherent in citrus fruits, and It has been reported that a flavor-enhanced fruit juice having a high titer of 1/100 or less is obtained.

JP, 2011-167171, A JP, 2011-167170, A JP, 2007-20433, A

However, when grapefruit is used as the fruit, the bitterness component derived from the fruit juice is strongly felt, or the fresh fruitiness is still insufficient. Further, when a high content of grapefruit is blended, the bitterness becomes stronger and the feeling of fruit is hidden, so that tendency becomes more remarkable, and a further new technique is desired.

An object of the present invention is to provide a beverage containing a high content of grapefruit, which is excellent in freshness as a fruit flavor that seems to be freshly squeezed, and to provide a container-filled fruit juice-containing alcoholic beverage with a firm feeling and bitterness. Is.

As a result of diligent study by the present inventors, 10-40 w/grapefruit juice in fruit juice conversion
In an alcoholic beverage containing w%, when the content ratio of the specific bitterness component in the final product and the content weight ratio of the bitterness component to the specific aroma component are within the specific range, the fruit flavor of grapefruit seems to be freshly squeezed. It was found that a rich alcoholic beverage can be obtained, and the present invention has been completed.

That is, the present invention is an alcoholic beverage containing 10 to 40 w/w% of grapefruit juice in terms of fruit juice ratio, the content of naringin is 40 to 135 ppm, and the content weight ratio of naringin and limonene (naringin/ Limonene) is 4/1 to 1/1, and relates to a container-packed fruit juice-containing alcoholic beverage.

INDUSTRIAL APPLICABILITY The container-containing juice-containing alcoholic beverage of the present invention has an excellent effect that the grapefruit has an excellent freshness and also a chewy texture and a bitterness.

Zhuhai, which has a low content of fruit juice, is often adjusted in flavor with a flavoring agent, and it is not sufficient to achieve a fruit feeling that is freshly squeezed. There is also a method of adjusting the flavor by adding an extract derived from the skin and a bittering agent, but only increasing the bitterness makes it impossible to impart a sufficient umami of the fruit, resulting in an artificial taste. Furthermore, in the case of making an alcoholic beverage, it is necessary to make the taste in consideration of the bitterness of alcohol. Therefore, in the present invention, when the grapefruit juice is contained in an amount of 10 to 40 w/w% in terms of fruit juice ratio, flavors, fruit extracts, fruit-based liquor and bittering agents are taken into consideration while considering the contents of various components contained in the fruit juice. And the like, so that the content of naringin in the final product is 40 to 135 ppm and the content weight ratio of naringin and limonene (naringin/limonene) is 4/1 to 1/1. Surprisingly, it was possible to achieve the fruity feeling of freshly squeezed grapefruit, and also to feel the crunchiness and bitterness firmly, thus completing the present invention. In addition, hereinafter, the container-containing fruit juice-containing alcoholic beverage of the present invention may be simply referred to as the high fruit juice alcoholic beverage of the present invention.

As the grapefruit juice in the present invention, regardless of the type of grapefruit, for example, white or ruby juice can be used. These can be used alone or in combination of two or more.

The method of preparing the fruit juice in the present invention is not particularly limited, and straight fruit juice obtained by squeezing the fruit as it is and concentrated fruit juice obtained by a known method can be used. As the concentrated fruit juice, a fruit juice obtained by clarifying a part or all of the fruit juice, that is, a transparent fruit juice or a translucent fruit juice may be used. Further, the sugar content may be adjusted with sugars and honey, or the acidity may be adjusted. In addition to transparent fruit juice, cloudy fruit juice can also be used, and whole fruit juice is prepared by crushing whole fruit including the outer shell of the fruit and removing only coarse solids such as seeds, fruit puree with fruit lined, It is also possible to use fruit juice obtained by extracting the fruit pulp of dried fruits, or communityd fruit juice obtained by mixing fruit juice with finely crushed skin and pulp.

The content of fruit juice is 10 w/w% or more and 40 w/w% or less, preferably 14 w/w% or more, more preferably 18 w/w% or more in terms of fruit juice ratio in the high fruit juice alcoholic beverage of the present invention. Yes, it is preferably 38 w/w% or less, more preferably 35 w/w% or less. The "fruit juice ratio" here means the relative concentration when the straight fruit juice obtained by squeezing the fruit is 100%, and is specific to each fruit shown in the JAS standard (Japanese agricultural and forestry standard for fruit drinks). It can be converted based on the refraction indicator standard for sugar (Bx) or the acidity standard (%). In the present application, the concentration of fruit juice contained in an alcoholic beverage is calculated as a relative concentration when straight fruit juice is set to 100% by analysis and calculation, and is referred to as a “straight conversion value”.

In the high-juice alcoholic beverage of the present invention, various flavors can be appropriately mixed in consideration of the content of the specific component to adjust the flavor. That is, in the form of a packaged beverage that has been sterilized by heating and filled in a container, the content of the content liquid (i) of the content of naringin is 40 to 40%.
135 ppm, (ii) the content weight ratio of naringin and limonene (naringin/limonene) is 4/
It is characterized by satisfying 1 to 1/1. In addition, in this specification, the content of the said component can be measured according to the method described in the below-mentioned Example.

Naringin is a flavanone glycoside contained near the skin of grapefruit and is a component that imparts a bitterness and a stimulating sensation. The content of grapefruit varies depending on the production area and the harvesting time, and is abundant in whole fruit juice and communityd fruit juice, and the amount varies depending on the method of treating the fruit juice. In the high juice alcoholic beverage of the present invention, the content of naringin is 40
-135 ppm, preferably 51 ppm or more, more preferably 66 ppm or more, preferably 120 ppm or less, more preferably 100 ppm or less.

Limonene is a monoterpene-based hydrocarbon compound contained near the skin of grapefruit, and is a component that imparts a sweet and sour aroma and freshness. In the high juice alcoholic beverage of the present invention, the content of limonene is preferably 10 ppm or more, more preferably 16 ppm or more, further preferably 23 ppm or more, preferably 160 ppm or less, more preferably 120 ppm or less, further preferably 90 ppm or less. Is.

The content weight ratio of naringin and limonene (naringin/limonene) is in the range of 4/1 to 1/1 from the viewpoint of the balance of aroma and bitterness for feeling a natural grapefruit feeling, but preferably 3/1. ˜1.1/1, more preferably 2.5/1 to 1.2/1.

In addition, limonin is contained in seeds in a large amount and is an undesired bitterness component that remains until later. In the high-fruit juice alcoholic beverage of the present invention, the less limonin is preferred from the viewpoint of natural bitterness and fruitiness. The content of limonin is preferably 6 ppm or less, more preferably 5 ppm or less,
More preferably, it is 4.5 ppm or less.

Further, phospholipids are contained in large amounts in cloudy fruit juice, whole fruit juice and communityd fruit juice, and the amount varies depending on the method of treating the fruit juice. The present inventors have for the first time found that phospholipids are components that impart thickness, swelling and taste to taste. Therefore, it is preferable that the high-juice alcoholic beverage of the present invention contains phospholipids from the viewpoint of the feeling of drinking and the feeling of fruit as alcohol. The content of the phospholipid is preferably 10 ppm or more, more preferably 16 ppm or more, further preferably 23 ppm or more, preferably 100 ppm or less, more preferably 80 ppm or less, further preferably 53 ppm or less.

The high-juice alcoholic beverage of the present invention contains the grapefruit juice in a specific amount, and is not particularly limited as long as the contents of naringin and limonene satisfy the above (i) and (ii). For example, used as a raw material, grapefruit juice, alcohol raw material, flavors, naringin contained in pericarp extract, after measuring the content of components such as limonene in advance, a specific amount of grapefruit juice is added to the alcohol raw material, the content of naringin and limonene As long as the amount satisfies the above relationship, preferably, any other component is further mixed so that the content of limonin or phospholipid is within the above range, and if necessary, alcohol such as water is added. It can be produced by diluting with a beverage that does not contain it. Other components include, for example, fruit juices other than grapefruit, sugars, acids, flavors, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH regulators and quality stabilizers. Can be blended.

As the alcohol raw material in the present invention, alcohol (ethanol, ethyl alcohol)
As such, or a beverage containing alcohol can be used as an alcohol raw material. The alcohol raw material means a liquid substance containing ethyl alcohol, which is used for producing the high fruit juice alcoholic beverage of the present invention.

The alcohol raw material that can be used in the present invention is not particularly limited as long as it is a drinkable alcohol-containing liquid, and they can be obtained, for example, by alcoholic fermentation of sugar with yeast. Raw materials for alcohol fermentation are not particularly limited, fruits such as grapes, apples, cherries and palms, grains such as rice, wheat and corn, root vegetables such as potatoes and sweet potatoes,
Also, sugar cane and the like can be mentioned.

Examples of the alcohol raw material include brewed liquor, distilled liquor, and mixed liquor prepared by mixing distilled liquor. Examples of the brewed sake include sake, wine, beer and the like. Examples of the distilled liquor include spirits (for example, spirits such as gin, vodka, and tequila; alcohol for raw materials, neutral spirits, etc.) and liqueurs, and these are used alone or in combination of two or more. be able to.

In the high-juice alcoholic beverage of the present invention, a raw material liquor containing a fruit component can be used as an alcoholic raw material.

The raw material liquor containing a fruit component as referred to in the present specification is a raw material liquor containing a flavor component of fruit and having an aroma peculiar to fruit. As the fruit component-containing raw material liquor, for example, the soaked liquor obtained by the method of extracting the aroma component by immersing the raw material fruit or pericarp in an alcohol solution, distilling the fruit or pericarp dipped in the alcohol solution together with the alcohol solution Distilled liquor obtained by the method of extracting aroma components can be used. The fruit used for preparing the raw material sake may be the same as or different from the fruit of the fruit juice used in the present invention. Further, the alcohol solution to be used and the conditions of immersion and distillation can be appropriately set according to known techniques, and the liquid after extraction may be appropriately diluted or concentrated before use.

In addition, the high-juice alcoholic beverage of the present invention may not contain a high-intensity sweetener from the viewpoint of giving a natural raw squeezing feeling. In the present specification, the high-intensity sweeteners include, for example, peptide-based sweeteners such as neotame and aritame; glycoside-based sweeteners such as stevia (stevia extract and stevia treated with an enzyme to add glucose. Among stevia derivatives such as enzyme-treated stevia and rebaudioside A, which has the highest sweetness among the stevia sweeteners), licorice extract, etc.; sucrose derivatives, such as sucralose; synthetic sweeteners,
Examples include acesulfame K and saccharin.

The alcohol concentration of the high juice alcoholic beverage of the present invention is not particularly limited, but preferably 1
-11 v/v (volume/volume)%, more preferably 1-9 v/v%. The alcohol concentration of the high juice alcoholic beverage of the present invention can be measured by a vibrating densitometer.
Specifically, a sample containing a small amount of carbon dioxide (which may or may not be contained) is extracted from an alcohol-containing liquid or an alcoholic beverage by filtration or ultrasonic waves, and the sample is then subjected to direct flame distillation. Then, the density of the obtained distillate at 15°C is measured, and the analysis method prescribed by the National Tax Agency (flat 1
9 Calculated using the “Table 2 Alcohol and Density (15°C) and Specific Gravity (15/15°C) Conversion Table,” which is a supplementary table of the National Tax Agency Directive No. 6, revised on June 22, 2007) ..

Further, in order to enhance the refreshing feeling of the alcoholic beverage, it is preferable that the high-juice alcoholic beverage of the present invention is blended with carbon dioxide gas and has a foaming property. The gas pressure of carbon dioxide in the high juice alcoholic beverage of the present invention is preferably 0.8 kgf/cm ² or more, more preferably 0.8 to 3.1 k.
It is in the range of gf/cm ² , and can be appropriately adjusted. The high-juice alcoholic beverage of the present invention containing carbon dioxide includes a so-called chu-hi form. The carbon dioxide gas pressure can be measured by a method known to those skilled in the art. For example, it can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing. More specifically, the sample temperature is set to 20° C., the carbon dioxide gas pressure is measured after degassing (snift) in the air in the container and shaking in the gas volume measuring device. In this specification, carbon dioxide pressure is measured by the method unless otherwise specified. The carbon dioxide gas pressure of the high-juice-containing alcoholic beverage of the present invention is not particularly limited, but means the gas pressure after sniffing when the liquid temperature during measurement is 20°C.

The high-juice alcoholic beverage of the present invention can be filled into a sealed container such as a bottle, a can, a barrel, or a PET bottle to be a beverage in a container, as in a normal beverage.

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

[Contents of various components]
・Analyzer Gas chromatography (GC-MSD manufactured by Agilent)
・GC oven temperature condition 40°C (5 minutes)-6°C/min-240°C
・MS condition Quadrupole setting value: 150 Ion source setting value: 230
Area value calculation conditions Total ion mode Mass (LOW): 35 Mass (HIGH): 550
・Column DB-WAXETR 60 m, inner diameter 320 μm, film thickness: 0.25 μm
Sample pretreatment conditions 80 μl sample and internal standard substance (decanoic acid methyl ester 20 ppm alcohol aqueous solution)
Mix 20 μl in 20 ml screw cap vial ・Dynamic headspace condition Device: Gestel MPS
Adsorbent: TENAX
Sample vaporization temperature: 80℃
Gas supply for sample vaporization: 3000 ml
Sample vaporization gas supply rate 100 ml/min
Gas type for sample vaporization Nitrogen/peak retention time Components and concentrations were identified by MS analysis.

Test example 1
An alcoholic beverage containing grapefruit juice was prepared as follows. Specifically, according to the composition shown in Table 1, neutral spirits, grapefruit fruit juice, liquid sugar, and flavors were mixed according to the composition shown in Table 1 so that the beverage had BRIX 6.0 and pH 3.3, carbon dioxide was added, and then the can was filled. It was sterilized with hot water to prepare container-packed grapefruit chu-hi (Example and Comparative Example). The gas pressure (20° C.) was 1.8 kgf/cm ² for all Chu-hi.

The flavor of the obtained chu-hi was evaluated by a sensory test by a scoring method. Five well-trained sensory evaluators evaluated the "fresh feeling", "drinking feeling", "bitterness", and "comprehensive evaluation" on a scale of 5 points. Regarding "freshness" and "feeling of drinking", 5 points are "very feel", 4 points are "feel", 3 points are "slightly feel", 2 points are "slightly feel", and 1 point is "not feel" As the points, the average of evaluation points was calculated. For "bitterness", see "
The average score of the evaluation points was calculated with 5 points for "too strong", 4 points for "feel strongly", 3 points for "feel moderate", 2 points for "slightly feel", and 1 point for "not feel". .. Regarding "Comprehensive Evaluation", "very favorable" is 5 points, "favorable" is 4 points, "normal" is 3 points, "somewhat unfavorable" is 2 points, and "unfavorable" is 1 point The average score of the evaluation points was calculated. The results are shown in Table 1.

From the results of Table 1, the alcoholic beverage containing a high content of grapefruit juice has a fresh feeling and drinking when the content of naringin is within a specific range and the content weight ratio of naringin and limonene is within a specific range. It can be seen that the taste is excellent, the bitterness is not too strong, and the taste is excellent. On the other hand, Comparative Examples 1-1 and 1 in which the content weight ratio of naringin and limonene is too large
-3 is inferior in freshness, and the content weight ratio is too small in Comparative Examples 1-4 and 1
Since -6 had a high limonene content and a strong scent, it had a poor balance with bitterness and was watery and unfeelable. In Comparative Example 1-2, the bitterness was strong, and a heterogeneous bitterness with an aftertaste that was too fruity to be felt was also felt, but it was found to be a bitterness due to the high content of limonin. Comparative Examples 1-5 had a light taste as a whole, and had neither a feeling of fruit juice nor a mouthfeel.

INDUSTRIAL APPLICABILITY The container-containing juice-containing alcoholic beverage of the present invention can provide a new taste as a favorite product exhibiting a fresh squeezed feeling of grapefruit.

Claims (1)

An alcoholic beverage containing 10 to 40 w/w% of grapefruit juice in terms of fruit juice ratio, the content of naringin is 40 to 135 ppm, and the content weight ratio of naringin and limonene (naringin/limonene) is 4/1. An alcoholic beverage containing fruit juice in a container, which is about 1/1.