JP6779813B2 - Aqueous alcohol liquid composition with high alcohol content - Google Patents

Description

The present invention relates to aqueous alcohol liquid compositions having a high alcohol content. More specifically, the present invention relates to aqueous alcohol liquid compositions having a high alcohol content, a specific amount of rutin, and a specific ratio of Na ⁺ and K ⁺ , and related methods.

There are several known means of suppressing the unwanted effects of alcohol, such as bitterness. For example, a method using glycerin (Patent Document 1) and a method using a specific distilled liquor and propylene glycol (Patent Document 2) are known.

Japanese Unexamined Patent Publication No. 2010-136658 Japanese Unexamined Patent Publication No. 2015-100294

In the aqueous alcohol liquid composition having a relatively high alcohol content of 25 v / v% or more, the harshness caused by alcohol becomes particularly strong.
An object of the present invention is to provide a means for improving the harshness caused by alcohol in an aqueous alcohol liquid composition having a high alcohol content.

As a result of diligent studies, the present inventors have made an effort to improve the harshness caused by alcohol by adjusting the rutin content to a specific range in an aqueous alcohol liquid composition having a relatively high alcohol content in a specific range. I found out what I could do. Furthermore, it was found that adjusting the molar ratio of Na ⁺ / K ⁺ in the composition to a specific range enhances the effect of improving harshness.

The present invention relates to, but is not limited to:
1. 1. An aqueous alcohol liquid composition having an alcohol content of 25 v / v% to 60% v / v and satisfying the following conditions (a) and (b).
(A) The content of rutin in the composition is 5 to 700 mg / L.
(B) The composition contains Na ⁺ and K ⁺ , and the molar ratio of Na ⁺ / K ⁺ is 5 to 2000.
2. The composition according to 1, wherein the content of Na ⁺ is 20 mg / L to 20000 mg / L.
3. 3. The composition according to 1 or 2, which is a beverage.
4. The composition according to any one of 1 to 3, which is a packaged beverage.
5. A method for improving alcohol-induced harshness in an aqueous alcohol liquid composition having an alcohol content of 25 v / v% to 60% v / v.
The step of adjusting the content of rutin in the composition to 5 to 700 mg / L, and the content of Na ⁺ and K ^{+ in} the composition, the molar ratio of Na ⁺ / K ⁺ is 5 to 2000. The process of adjusting to
The method described above.

INDUSTRIAL APPLICABILITY The present invention can efficiently improve the harshness caused by alcohol in an aqueous alcohol liquid composition having a relatively high alcohol content in a specific range. In some embodiments, the present invention can further improve the aroma and taste of the composition.

The present invention relates to a high alcohol content aqueous alcohol liquid composition containing a specific amount of rutin and a specific range of molar ratios of Na ⁺ and K ⁺ .
(Aqueous alcohol liquid composition)
As used in the present invention, the term "aqueous alcohol liquid composition" means a liquid composition based on water and alcohol, which includes, for example, solutions, suspensions and dispersions. In an example of a specific embodiment, the composition is a beverage. The total content of water and alcohol in the composition is typically 70v / v% or higher, 80v / v% or higher, 90v / v% or higher, 95v / v% or higher, or 99v / v% or higher. Is.

(Alcohol content)
The alcohol content in the composition of the present invention is 25 v / v% to 60% v / v, preferably 27 v / v% to 60 v / v%, more preferably 27 v / v% to 55 v / v%, more preferably. It is 30 v / v% to 42 v / v%. The term "alcohol" as used herein means ethanol unless otherwise noted.

As the method for adjusting the alcohol content, any known method such as adjusting the amount of alcohol to be added or the amount of the alcohol-containing raw material may be used.
Alcohol may be contained in the composition by any means. For example, the composition of the present invention may contain distilled liquor as an alcohol-containing raw material. The distilled liquor is not limited by its raw material or manufacturing method, and is, for example, spirits (eg, vodka, lamb, tequila, gin, aquavit, corn), neutral spirits, liqueurs, whiskeys (eg, whiskey and brandy). , May be shochu.

In the present specification, the alcohol content of the composition can be measured by a vibrating densitometer. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves from the composition is prepared, and the sample is directly distilled, and the density of the obtained distillate at 15 ° C. is measured and analyzed by the National Tax Agency. Converted using "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion table" which is an appendix of the law (National Tax Agency Instruction No. 6 of Heisei 19 revised on June 22, 2007). Can be obtained.

(Rutin)
The composition of the present invention contains rutin. Its content is 5 to 700 mg / L, preferably 10 to 500 mg / L, more preferably 25 to 400 mg / L, and more preferably 50 to 125 mg / L. At least 5 mg / L of rutin is required to improve alcohol-derived harshness. On the other hand, even if the amount of rutin exceeds 700 mg / L, there is an effect of improving harshness, but the astringent taste, which is a taste derived from rutin, becomes conspicuous, and the overall flavor evaluation as a beverage deteriorates.

The rutin contained is not particularly limited in its origin. Rutin extracted from natural products such as tartary buckwheat may be used, chemically synthesized rutin may be used, or a combination thereof may be used.

Any known method such as HPLC may be used for measuring the rutin content. Further, the content of rutin can be adjusted, for example, by adjusting the amount of rutin or a raw material containing the rutin.

(Na ⁺ and K ⁺ )
Na ⁺ and K ⁺ described herein mean sodium and potassium ions, respectively, and the molar ratio of Na ⁺ / K ⁺ is Na ⁺ amount (mol) divided by K ⁺ amount (mol). The value. The molar ratio in the composition of the present invention is 5 to 2000, preferably 5 to 1000, more preferably 5 to 50. When the molar ratio of Na ⁺ / K ⁺ is within the above range, not only can the irritation such as alcohol harshness be improved, but also the flavor of the composition can be given a thick thickness. Is obtained.

The range of the amount of Na ⁺ contained in the composition is not particularly limited, but it is considered that Na ⁺ is required to some extent in order to improve the harshness. Typically, the Na ⁺ content in the composition is 20,000 to 20,000 mg / L, or 1,000 to 20,000 mg / L.

Na ⁺ and K ⁺ are derived from various components contained in the composition. In the present invention, any raw material may be used as a source of Na ⁺ and / or K ⁺ as long as it is approved to be blended in foods. Na ⁺ may be derived from, for example, at least one selected from the group consisting of sodium citrate, sodium gluconate, sodium ascorbate, sodium lactate, sodium chloride, fruit juice, and water, but the compound from which it is derived. Is not limited to these. More preferably, Na ⁺ is derived from sodium citrate. There are monosodium salt, disodium salt, and trisodium salt in sodium citrate, and the sodium citrate used in the present invention may be any of them or a mixture thereof. K ⁺ is, for example, potassium carbonate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tripotassium phosphate, potassium hydroxide, potassium lactate, potassium tartrate, potassium succinate, potassium malate, potassium fumarate, etc. It may be derived from at least one selected from the group consisting of potassium citrate, assesulfam K, fruit juice, and water, but the compound from which it is derived is not limited thereto. More preferably, K ⁺ is derived from potassium citrate and / or acesulfame K. Potassium citrate includes monopotassium salt, dipotassium salt, and tripotassium salt, and the potassium citrate used in the present invention may be any of them or a mixture thereof.

Any known method such as atomic absorption analysis may be used for measuring the amounts of Na ⁺ and K ⁺ . Further, the amount of Na ⁺ and K ⁺ can be adjusted by a known method, for example, by adjusting the amount of the raw material containing them.

(Sweetness)
The sweetness of the composition of the present invention is not particularly limited, but is preferably 0 to 15 g / 100 ml, more preferably 0 to 12 g / 100 ml, and more preferably 0 to 10 g / 100 ml in terms of sucrose. The sweetness of the composition is obtained by converting the amount (weight content) of each sweet component contained in the composition into an equivalent amount of sucrose based on the relative ratio of the sweetness of the sweet component to the sweetness 1 of sucrose. Then, it can be obtained by totaling the sucrose sweetness equivalent amounts (including sweetness components derived from fruit juice and the like) of all the sweetness components contained in the composition. The relative ratio of the sweetness of various sweet components to the sweetness 1 of sucrose can be obtained from a known sugar sweetness conversion table (for example, page 11 of Beverage Japan's "Beverage Terminology Dictionary"). The composition of the present invention may contain a sweetener such as a high-sweetness sweetener.

(Fruit juice and vegetable juice)
The composition of the present invention may contain fruit juice and / or vegetable juice. Typical compositions containing fruit juice and / or vegetable juice are chu-hi and cocktails. The fruit juice may be in the form of straight fruit juice in which the fruit juice obtained by squeezing the fruit is used as it is, or concentrated concentrated fruit juice. In addition, clear fruit juice and turbid fruit juice can also be used, and whole fruit juice including the outer skin of the fruit is crushed to remove only particularly coarse solids such as seeds, fruit puree containing the fruit, or dried. Juice obtained by crushing or extracting the pulp of a fruit can also be used. Vegetable juice can also be used in the same form as the above-mentioned fruit juice.

The type of fruit juice is not particularly limited, but for example, citrus juice (orange juice, sardine juice, grapefruit juice, lemon juice, lime juice, yuzu juice, shiikuwasha juice, kabosu juice, etc.), apple juice, grape juice, peach, etc. Fruit juice, tropical fruit juice (pineapple juice, guaba juice, mango juice, passion fruit juice, etc.), other fruit juices (sea juice, pear juice, apricot juice, peach juice, berry juice, kiwi fruit juice, etc.), strawberry juice, Examples include melon juice. These fruit juices may be used alone or in combination of two or more. Further, examples of the type of vegetable juice include tomato juice, carrot juice and the like, and one type of vegetable juice may be used alone or two or more types may be used in combination. Moreover, you may combine fruit juice and vegetable juice.

The content of fruit juice in the composition of the present invention is not particularly limited, but is typically 0 to 20 w / w% in terms of fruit juice ratio.
In the present invention, the "fruit juice ratio" in the composition is calculated by the following conversion formula using the fruit juice blending amount (g) blended in 100 g of the composition. In addition, when calculating the concentration ratio, the JAS standard shall be applied, and the refractometer reading for sugar such as sugar and honey added to the fruit juice shall be excluded.

Fruit juice ratio (w / w%) = <Fruit juice blending amount (g)> × <Concentration ratio> / 100 mL / <Specific gravity of composition> × 100
The content of the vegetable juice in the composition of the present invention is not particularly limited, but is typically 0 to 20 w / w%. Here, the content of vegetable juice is determined according to the content of fruit juice converted to the above-mentioned fruit juice ratio.

(Other ingredients)
In addition to the compositions of the present invention, additives usually blended in the compositions, such as fragrances, vitamins, pigments, acidulants, antioxidants, emulsifiers, preservatives, as long as the effects of the present invention are not impaired. , Seasonings, extracts, pH adjusters, quality stabilizers, etc. can be blended.

(container)
The compositions of the present invention can be provided in the form of containers. A typical packaged composition is a packaged beverage.

The form of the container includes, but is not limited to, a metal container such as a can, a PET bottle, a paper pack, a bottle, and a pouch. For example, a sterilized packaged product can be produced through a method of filling a container with the composition of the present invention and then performing heat sterilization such as retort sterilization, or a method of sterilizing the composition and filling the container.

The packaged composition of the present invention is typically consumed as it is after being taken out of the container, but in some cases, it may be consumed after being diluted to some extent.
(Method)
In another aspect, the present invention is a method for producing an aqueous alcohol liquid composition having an alcohol content of 25 v / v% to 60% v / v. The method includes the following steps.

The step of adjusting the content of rutin in the composition to 5 to 700 mg / L, and the content of Na ⁺ and K ^{+ in} the composition, the molar ratio of Na ⁺ / K ⁺ is 5 to 2000. The process of adjusting so that

The method may further include adjusting the alcohol content of the composition to 25 v / v% to 60% v / v.
The method for adjusting the alcohol content, rutin content, Na ⁺ / K ⁺ molar ratio, and Na ⁺ content in the composition is as described above for the composition. The timing is not limited. For example, the above steps may be performed at the same time, may be performed separately, or the order of the steps may be changed. The finally obtained composition may satisfy the above conditions. The preferred ranges of alcohol content, rutin content, Na ⁺ / K ⁺ molar ratio, and Na ⁺ content are as described above with respect to the composition. In addition, specific examples, amounts, and sweetness of other components to be added are also as described above with respect to the composition.

The production method of the present invention can improve the harshness caused by alcohol. Therefore, the production method is, in another aspect, a method of improving the harshness caused by alcohol.
(Numerical range)
For the sake of clarity, the numerical range represented by the lower and upper limits in the present specification, that is, "lower limit to upper limit" includes those lower limit and upper limit. For example, the range represented by "1-2" includes 1 and 2.

The present invention will be described below based on examples, but the present invention is not limited to these examples.

Example 1 Effect of rutin content The effect of rutin content on alcohol-induced harshness was examined.
Specifically, rutin (Nacalai Tesque, Inc., purity 95.0% to 101.5% (anhydrous equivalent)) is dissolved in various amounts in neutral spirits whose alcohol content is adjusted to 25 v / v%. Therefore, a plurality of samples having different rutin contents were prepared.

(HPLC analysis)
The rutin content of the obtained sample was measured under the following measurement conditions. This measurement condition was also used in other examples.

Measuring equipment: High Performance Liquid Chromatograph Prominence (Shimadzu Corporation)
Column used: TSKgel ODS-80Ts QA (Tosoh Corporation) Inner diameter 4.6 mm, length 150 mm)
Detector: Photodiode array detector Measurement wavelength = 350 nm
Column temperature: 40 ° C
Flow rate: 1.0 mL / min
Injection volume: 5 μL
Mobile phase: (a) Water: Trifluoroacetic acid = 100: 0.05
(B) Water: Acetonitrile: Trifluoroacetic acid = 10: 90: 0.05
Granant condition:
From 0 minutes to 1 minute, the B solution concentration was increased from 0% to 20%.
From 1 minute to 20 minutes, increase the B solution concentration from 20% to 30%.
From 20 minutes to 20.1 minutes, increase the B solution concentration from 30% to 100%.
Maintain the B solution concentration at 100% from 20.1 minutes to 25 minutes.
From 25 minutes to 25.1 minutes, the B solution concentration was reduced from 100% to 0%.
Maintain the B solution concentration at 0% from 25.1 minutes to 30 minutes.
(sensory evaluation)
Three trained specialist panelists evaluated the degree of the effect of improving harshness in the obtained sample by a sensory test by a scoring method, using a sample containing no rutin (Sample 1) as a control. The evaluation criteria for the effect of improving harshness are as follows. "Feel very well" = 6 points, "Feel well" = 5 points, "Feel" = 4 points, "Slightly feel" = 3 points, "Slightly feel" = 2 points, "Do not feel" = 1 point.

Next, the average of the evaluation points was calculated. The following five grades were evaluated according to the average score. A sample that receives a "+" or higher evaluation can be said to pass in terms of the effect of improving harshness.
Average score 1 or more and less than 2 points: "-"
Average score 2 points or more and less than 3 points: "±"
Average score 3 points or more and less than 4 points: "+"
Average score 4 points or more and less than 5 points: "++"
Average score 5 points or more and 6 points or less: "++++"
The above evaluation criteria are also used in other examples.

The results of the analysis and sensory evaluation are shown below. When the rutin content was within a specific range, the effect of improving the harshness caused by alcohol was observed.

Example 2 Effect of Na ⁺ / K ⁺ molar ratio The effect of the Na ⁺ / K ⁺ molar ratio on the harshness caused by alcohol was examined together with the rutin content.

Specifically, rutin (Nacalai Tesque, Inc., purity 95.0% to 101.5% (anhydrous equivalent)) is dissolved in neutral spirits having an alcohol content of 25 v / v% in various amounts. In addition, Na ⁺ and K ⁺ were dissolved in various amounts to prepare multiple samples. Trisodium citrate was used as the source of Na ⁺ , and tripotassium citrate was used as the source of K ⁺ .

Using the same evaluation criteria as in Example 1, the degree of the harshness improving effect was evaluated by a sensory test on the obtained sample. First, using the sample containing no rutin, Na ⁺ and K ⁺ (sample 15) as a control, the samples containing Na ⁺ and K ⁺ but not rutin (samples 16, 20, 24, 28, 32, 36, and). 40) was evaluated. Then, using the latter sample as a control, the effect of adding rutin was verified. That is, the degree of improvement effect was determined by comparing the harshness between the samples having the same molar ratio of Na ⁺ / K ⁺ . For example, the evaluation of samples 17 to 19 was performed using sample 16 as a control.

In addition, the rutin content of the obtained sample was also measured in the same manner as in Example 1.
(Other sensory evaluation)
Furthermore, the thickness of the taste of each sample was evaluated by sensory evaluation, and the deliciousness as a beverage was also evaluated as a comprehensive evaluation. First, three trained professional panelists evaluated the degree of the effect of thickening the taste of the obtained sample by a sensory test by a scoring method. The method of selecting the control is the same as that of the method of evaluating the effect of improving the harshness.

The evaluation criteria for the effect of adding thickness to the taste are as follows. "Feel very well" = 6 points, "Feel well" = 5 points, "Feel" = 4 points, "Slightly feel" = 3 points, "Slightly feel" = 2 points, "Do not feel" = 1 point.

Next, the average of the evaluation points was calculated. The following five grades were evaluated according to the average score. A sample that receives a "+" or higher evaluation can be said to pass in terms of the effect of adding thickness to the taste.
Average score 1 or more and less than 2 points: "-"
Average score 2 points or more and less than 3 points: "±"
Average score 3 points or more and less than 4 points: "+"
Average score 4 points or more and less than 5 points: "++"
Average score 5 points or more and 6 points or less: "++++"

The deliciousness of the beverage was evaluated (comprehensive evaluation) from the comprehensive viewpoint of the taste required for the beverage, such as mellowness and balance. "Feel very well" = 6 points, "Feel well" = 5 points, "Feel" = 4 points, "Slightly feel" = 3 points, "Slightly feel" = 2 points, "Do not feel" = 1 point.

Next, the average of the evaluation points was calculated. The following five grades were evaluated according to the average score. A sample that receives a "+" or higher evaluation can be said to pass the overall evaluation.
Average score 1 or more and less than 2 points: "-"
Average score 2 points or more and less than 3 points: "±"
Average score 3 points or more and less than 4 points: "+"
Average score 4 points or more and less than 5 points: "++"
Average score 5 points or more and 6 points or less: "++++"
The above evaluation criteria were also used in other examples.

(Atomic absorption analysis)
Furthermore, the Na ⁺ and K ⁺ contents of each sample were measured by the methods shown below. In order to calculate the molar ratio of Na ⁺ / K ⁺ , the atomic weights of Na ⁺ and K ⁺ were set to 23 and 39, respectively. The same measurement was performed in other examples.

Equipment used: AA 240FS (Varian Technologies Japan Limited and Agilent Technologies Co., Ltd.)
Light source: Hollow cathode lamp Frame: Acetylene 1.60 L / min, Air 14.00 L / min
Measurement wavelength: Sodium 589.0 nm
Potassium 766.5 nm
The results of the above analysis and sensory evaluation are shown in the table below. First, when comparing Sample 15 and Sample 16, even in the absence of rutin, the inclusion of Na ⁺ slightly improved the harshness. In addition, when the molar ratio of Na ⁺ / K ⁺ was within a specific range, a dramatic improvement effect on harshness, which could not be obtained with rutin alone, was obtained. It can be said that this is a new effect brought about by rutin and Na ⁺ and K ⁺ .

Example 3 Effect of alcohol content Next, the effect of alcohol content was examined. Specifically, neutral spirits are used as a raw material and diluted with pure water to have different alcohol contents (24v / v%, 25v / v%, 27v / v%, 42v / v%, 55v / v%). , 60v / v%, 65v / v%) Multiple solutions were prepared, and samples with rutin content of 0 mg / L, 5 mg / L, and 700 mg / L were prepared for each alcohol content.

Using the same evaluation criteria as in Example 1, three trained professional panelists combined the resulting samples with rutin-free samples (samples 44, 47, 50, 53, 56, 59, or 62). The degree of the comparison effect of improving harshness was evaluated by a sensory test. A comparison of this effect was made between samples with the same alcohol content. For example, samples 45 and 46 were evaluated with sample 44 as a control.

Furthermore, using the same evaluation criteria as in Example 2, each sample was evaluated for its deliciousness as a beverage from a comprehensive viewpoint such as taste, mellowness, and balance. The method of selecting the control of each sample is the same as that in the above evaluation of the harshness improving effect.

The evaluation results are shown below. When the alcohol content was within a specific range, the effect of rutin on improving harshness and the overall evaluation were good.

Example 4 Effect in Beverages Containing Ingredients such as Fruit Juice A sample having an alcohol content of 30 v / v% containing an ingredient such as fruit juice and alcohol and water was produced. The blending amount of each component is shown below.

With respect to the obtained sample, using the same evaluation criteria as in Examples 1 and 2, the effect of improving harshness as compared with Sample 65 and the degree of deliciousness as a beverage (comprehensive evaluation) were evaluated by a sensory test. The content such as the rutin content of the obtained sample was also measured. The results are also shown in the table below. It was also found that even in a beverage containing fruit juice or the like, when the rutin concentration and the molar ratio of Na ⁺ / K ⁺ were within a specific range, an excellent effect of improving harshness was obtained and the overall evaluation was also excellent.

Claims (5)

Alcohol content is 25v / v% ~60v / v% , less satisfying conditions (a) and (b), an aqueous alcoholic liquid composition.
(A) The content of rutin in the composition is 5 to 700 mg / L.
(B) The composition contains Na ⁺ and K ⁺ , and the molar ratio of Na ⁺ / K ⁺ is 5 to 2000. The composition according to claim 1, wherein the content of Na ⁺ is 20 mg / L to 20000 mg / L. The composition according to claim 1 or 2, which is a beverage. The composition according to any one of claims 1 to 3, which is a packaged beverage. A method for improving alcohol-induced harshness in an aqueous alcoholic liquid composition having an alcohol content of 25 v / v% to 60 v / v % .
The step of adjusting the content of rutin in the composition to 5 to 700 mg / L, and the content of Na ⁺ and K ^{+ in} the composition, the molar ratio of Na ⁺ / K ⁺ is 5 to 2000. The process of adjusting to
The method described above.