JP6871719B2 - Alcoholic beverages and their manufacturing methods, and methods for improving the flavor of alcoholic beverages - Google Patents

Description

The present invention relates to an alcoholic beverage, a method for producing the same, and a method for improving the flavor of the alcoholic beverage.

Various RTD (Ready to Drink) alcoholic beverages have been developed to meet the diverse needs of consumers. Under such circumstances, for example, it is conceivable to include collagen in alcoholic beverages in consideration of beauty and health. However, since collagen has a peculiar odor (called "collagen odor") and taste, when collagen is contained in various beverages and foods including alcoholic beverages, the above-mentioned collagen odor It often has a peculiar taste. Several techniques have been proposed that can mask the collagen odor and taste exhibited by containing collagen in alcoholic beverages and the like.

For example, Patent Document 1 describes an edible product containing collagen containing sucralose in an effective amount of masking the odor of collagen or the unpleasant taste (taste) of collagen.
Further, for example, Patent Document 2 describes a jelly beverage characterized by containing a fish-derived collagen peptide and indigestible dextrin.

Japanese Unexamined Patent Publication No. 2014-100146 Japanese Unexamined Patent Publication No. 2006-180812

The technique described in Patent Document 1 masks collagen odor and unpleasant taste (taste) with sucralose, but since sucralose has a strong sweetness, it is contained in a content that does not affect the taste of alcoholic beverages. Even if it was allowed to do so, the collagen odor and taste could not be sufficiently masked in some cases.

Further, the technique described in Patent Document 2 masks the fishy odor (collagen odor) and flavor (taste) with indigestible dextrin, but when the indigestible dextrin is contained, the flavor tends to be blurred. In some cases, the collagen odor and taste could not be sufficiently masked even if the content was such that the flavor of the alcoholic beverage was not affected.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an alcoholic beverage in which the collagen odor and taste are masked, a method for producing the same, and a method for improving the flavor of the alcoholic beverage.

The present inventor has conducted numerous experiments using various substances in order to develop an RTD alcoholic beverage in which the collagen odor and taste are masked. As a result, they have found that the above-mentioned problems can be solved by focusing on a specific aroma component and controlling the total content of the specific aroma component, and created the present invention.

The problem can be solved by the following means.
(1) alcohol collagen content 85.7~770.0mg / 100mL der Rutotomoni, cineol, terpinolene, and the total content of aroma gas components Ru γ terpinene Tona is 0.08~1.00ppm Beverage.
(2) The alcoholic beverage according to (1) above, wherein the total content of the aroma components is 0.15 to 0.55 ppm.
(3) The alcoholic beverage according to (1) above, wherein the total content of the aroma components is 0.25 to 0.50 ppm .
(4 ) The alcoholic beverage according to any one of (1) to (3) above, wherein the collagen content is 570.0 mg / 100 mL or less.
( 5 ) The alcoholic beverage according to any one of (1) to (3) above, wherein the collagen content is 420.0 mg / 100 mL or less.
(6) In the method of the alcoholic beverage containing collagen content of the collagen 85.7~770.0mg / 100mL der Rutotomoni, cineol, terpinolene, and γ terpinene Tona Ru incense gas component A method for producing an alcoholic beverage, which comprises a step of setting the total content to 0.08 to 1.00 ppm.
( 7 ) A method for improving the flavor of collagen contained in alcoholic beverages, which masks the odor and taste of collagen.
For alcoholic beverage content of the collagen is 85.7~770.0mg / 100mL, cineol, terpinolene, and the step of the total content and 0.08~1.00ppm incense gas components Ru γ terpinene Tona How to improve the flavor of alcoholic beverages, including.

Since the alcoholic beverage according to the present invention has a total content of a specific aroma component within a predetermined range, the collagen odor and taste can be masked.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage in which the collagen odor and taste are masked by setting the total content of a specific aroma component within a predetermined range.
In the flavor improving method according to the present invention, the collagen odor and taste due to collagen contained in the alcoholic beverage are masked by setting the total content of the specific aroma component within a predetermined range, thereby masking the alcoholic beverage. The flavor is improved.

It is a flowchart explaining the content of the manufacturing method of the alcoholic beverage which concerns on embodiment of this invention.

Hereinafter, an alcoholic beverage according to the present invention, a method for producing the alcoholic beverage, and a mode (execution) for implementing a method for improving the flavor of the alcoholic beverage will be described.

[Alcoholic beverage]
The alcoholic beverage according to the present embodiment contains collagen and has a total content of one or more aroma components selected from the group consisting of cineole, terpinene, and γ-terpinene at 0.08 to 1.00 ppm.

(alcohol)
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw material, etc., but is preferably distilled liquor or brewed liquor. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, and rum, alcohol for raw materials, and the like, and one or a combination of two or more of these can be used. As the brewed liquor, for example, beer, low-malt beer, fruit liquor, sweet fruit liquor, sake and the like can be used alone or in combination of two or more. In addition, soaked liquor in which fruits and the like are soaked in the various liquors described above may be used.
In this specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the alcoholic beverage is not particularly limited, but is preferably 1 v / v% or more, and more preferably 3 v / v% or more, for example. The alcohol content of the alcoholic beverage is preferably 20 v / v% or less, and more preferably 10 v / v% or less. When the alcohol content is not more than a predetermined value, the comprehensive evaluation of the alcoholic beverage (whether or not it is a preferable balance as an alcoholic beverage) can be obtained as a better result.
The alcohol content of alcoholic beverages can be measured, for example, based on the National Tax Agency's prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibration type densitometer method).

(collagen)
Collagen is a major protein component that makes up the connective tissue of animals. By containing collagen, it is possible to provide an alcoholic beverage that considers beauty and health.
Collagen that can be used in the present embodiment is obtained from, for example, livestock such as cows and pigs, and meat, bones, skins, and scales of fish such as salmon, flatfish, and sea bass (boiled and collagen). (Sometimes referred to as), gelatin extracted and purified by heating collagen, collagen peptide obtained by enzymatically decomposing gelatin, and the like, and one or a combination of two or more of these can be used. As described above, since collagen peptide is obtained by enzymatically decomposing gelatin, it has a small molecular weight, is easily dissolved in water, and has no gelling ability, so that it is easy to use in beverages. .. In addition, since collagen peptide has a high absorption rate into the body, it can be expected to have an effect of improving beauty and health. Therefore, it is preferable to use collagen peptide among these alcoholic beverages according to the present embodiment. The molecular weight of the collagen peptide is, for example, preferably about 300 to 10000, and more preferably about 3000 to 7000.

(Collagen content)
The alcoholic beverage according to the present embodiment contains collagen, but the content thereof is not particularly limited. The collagen content can be, for example, 770.0 mg / 100 mL or less, 570.0 mg / 100 mL or less, 420.0 mg / 100 mL or less, and the like.
The collagen content can be measured, for example, by measuring the content of an amino acid called hydroxyproline after the collagen hydrolysis treatment.

(Aroma component and its total content)
The alcoholic beverage according to the present embodiment has a total content of one or more aroma components selected from the group consisting of cineole, terpinene, and γ-terpinene at 0.08 to 1.00 ppm (0.08 to 1.00 mg / L). It is said. Eucalyptol has a refreshing aroma similar to camphor and hacker. Terpinolene has a lime-like scent. γ-Terpinene has an herbal scent. The alcoholic beverage according to the present embodiment can mask the collagen odor and taste by setting the total content of these aroma components within the above-mentioned predetermined range. The aroma component described above may be any one kind, or two or more kinds may be combined. When two or more kinds are combined, the mixing ratio is not particularly limited and can be appropriately changed according to the needs of consumers.

If the total content of the aroma components is less than 0.08 ppm, the collagen odor and taste may not be masked. On the other hand, if the total content of the above-mentioned aroma components exceeds 1.00 ppm, the citrus aroma is too strong, which may make it unsuitable as an alcoholic beverage. The total content of the aroma components described above is preferably 0.15 ppm or more, more preferably 0.20 ppm or more, from the viewpoint of masking the collagen odor and taste and enhancing the citrus aroma. Further, from the viewpoint of appropriately suppressing the aroma of citrus fruits and making it more suitable as an alcoholic beverage, it is preferably 0.55 ppm or less, and more preferably 0.50 ppm or less.

(Effervescent)
The alcoholic beverage according to the present embodiment may be non-effervescent or effervescent. Here, foaming in the present embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm ² or more, and non-foaming means that the gas pressure at 20 ° C. is less than ^{0.5 kg / cm 2.} It means that.

(Other)
The alcoholic beverage according to the present embodiment includes sweeteners, high-sweetness sweeteners, antioxidants, acidulants, flavors, salts, dietary fibers, and colorings that are usually blended as beverages as long as the desired effects of the present invention are not impaired. It is also possible to add an agent or the like (hereinafter, appropriately referred to as "additive"). As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-sweetness sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monellin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include malic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, etc. DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used. As the colorant, for example, caramel color, anthocyanin, gardenia jasminoides pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used.

In addition, the alcoholic beverage according to the present embodiment may contain fruit juice as long as the desired effect of the present invention is not impaired.
Fruit juice is juice made by squeezing fruits. Fruits from which fruit juice is derived include, for example, lemon, grapefruit, orange, lime, malus prunifolia, malus sieboldii, kabos, kishumikan, kinotte, koji, citrus depressa, citron, jabara, sudachi, daidai, tachibana, tangor, malus sieboldii, and hassaku. , Hana Yuzu, Hyuga Natsu, Hirami Lemon (Citrus depressa), Buntan, Ponkan (Mandarin Orange), Yuzu, Malus sieboldii (so-called apple), Ezonoko apple, Kaidozumi, Hanakaidou, Inu apple (Hime apple), Malus sieboldii, Malus sieboldii, Malus sieboldii Malus sieboldii, grapes, strawberries, peaches, melons, pineapples, guava, bananas, mangoes, acerolas, papayas, passion fruits, sea urchins, pears, apricots, malus sieboldii, kiwifruit, cassis, blueberries, raspberries, etc. One type or a combination of two or more types can be used, but the present invention is not limited thereto. When the above-mentioned fruit juice is used, cineole, terpinene, and γ-terpinene may be contained as aroma components in the fruit juice. Therefore, when the above-mentioned fruit juice is used, it is preferable to adjust the aroma component of the alcoholic beverage in consideration of the content of these aroma components that can be contained.

Fruit juices include, for example, various juices such as concentrated juices, reduced juices, and straight juices, fruit purees (semi-liquid products obtained by grinding or straining cooked fruits or raw fruits), diluted solutions thereof, and concentrated juices. A liquid, a mixed liquid, or the like can be used. The content of fruit juice contained in the alcoholic beverage according to the present embodiment can be arbitrarily set.
As the collagen, additives, and fruit juice described above, commercially available ones can be used.

As described above, the alcoholic beverage according to the present embodiment can mask the collagen odor and taste because the total content of the aroma components described above is within a predetermined range. Further, the alcoholic beverage according to the present embodiment has a good flavor because the collagen odor and taste are suppressed by keeping the total content of the above-mentioned aroma components within a predetermined range, and the balance as an alcoholic beverage is preferable. It has become a thing.

The alcoholic beverage according to the present embodiment can be provided as an RTD beverage in various containers. By putting alcoholic beverages in various containers, deterioration of quality due to long-term storage can be suitably prevented.
The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) 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 container currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

[Manufacturing method of alcoholic beverages]
Next, a method for producing an alcoholic beverage according to the present embodiment will be described.
This production method is a method for producing an alcoholic beverage containing collagen, and includes a step of adding collagen and setting the total content of the aroma components to 0.08 to 1.00 ppm. Specifically, the present production method includes a mixing step S1 and a post-treatment step S2, and produces an alcoholic beverage as follows.

In the mixing step S1, water, collagen, the above-mentioned aroma component, drinking alcohol, and if necessary, additives are added to the mixing tank to produce a liquid after mixing. These raw materials can be put into the mixing tank in no particular order.
In this mixing step S1, the total content of the aroma components described above is mixed and adjusted so as to be 0.08 to 1.00 ppm. The total content of the aroma components described above is preferably 0.15 to 0.55 ppm, more preferably 0.20 to 0.50 ppm. Further, preferably, the collagen content is adjusted so as to be 770.0 mg / 100 mL or less. The collagen content can be 570.0 mg / 100 mL or less, 420.0 mg / 100 mL or less, or the like.

Then, in the post-treatment step S2, for example, treatments such as filtration, sterilization, and filling into a container are selectively performed as necessary.
The filtration treatment in the post-treatment step S2 can be performed by a general filter or strainer. Further, the sterilization treatment in the post-treatment step S2 is preferably performed by plate sterilization from the viewpoint of treatment speed and the like, but is not limited to this as long as the same treatment can be performed. Further, the filling treatment in the post-treatment step S2 is preferably filled in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The order of each treatment in the post-treatment step S2 is not particularly limited.

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

As described above, since the method for producing an alcoholic beverage according to the present embodiment includes a step of keeping the total content of the aroma components within a predetermined range, an alcoholic beverage in which the collagen odor and taste are masked is used. Can be manufactured.

[How to improve the flavor of alcoholic beverages]
Next, a method for improving the flavor of the alcoholic beverage according to the present embodiment will be described.
This flavor improving method is a flavor improving method for masking the collagen odor and taste due to collagen contained in an alcoholic beverage, and includes a step of setting the total content of the aroma components in the alcoholic beverage within a predetermined range. It's a waste.

Specifically, in the method for improving the flavor of an alcoholic beverage according to the present embodiment, the total content of the aroma components described above is preferably 0.08 to 1.00 ppm, preferably 0.15 to 0.55 ppm, and 0. It is more preferably 20 to 0.50 ppm. The collagen content can be 770.0 mg / 100 mL or less, 570.0 mg / 100 mL or less, 420.0 mg / 100 mL or less, and the like.

As described above, the method for improving the flavor of alcoholic beverages according to the present embodiment can mask the collagen odor and taste because the total content of the aroma components of the alcoholic beverage is within a predetermined range. Further, in the method for improving the flavor of alcoholic beverages according to the present embodiment, the collagen odor and taste are suppressed and the citrus scent is imparted by keeping the total content of the aroma components within a predetermined range. It has a good flavor and is well-balanced as an alcoholic beverage. That is, according to the method for improving the flavor of alcoholic beverages according to the present embodiment, the flavor of alcoholic beverages can be improved.

Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Example 1]
First, in Example 1, the collagen odor and taste when the collagen content was kept constant and the total content of one or more aroma components selected from the group consisting of cineole, terpinene, and γ-terpinene was changed. The masking effect was confirmed.

(Preparation of sample)
Collagen peptide (Nippi Peptide PS-1 manufactured by Nippi Co., Ltd.) was used as collagen. Then, the collagen peptide, the aroma component described above, the raw material alcohol, and water were mixed, and the content in the sample was No. 1 in Table 1. Sample solutions were prepared so as to have the compositions shown in 1 to 6.
The alcohol content (Arc.) Of each sample was 5 v / v%.

(contents of the test)
For each sample produced by the above method, 6 trained professional panels gave 1 to 5 points for "collagen odor and taste", "citrus aroma", and "comprehensive evaluation" according to the following evaluation criteria. Independent points were given on a 5-point scale, and the average value was calculated.
All evaluations were made by drinking the sample, and the scent was evaluated comprehensively by the scent felt before, during, and after drinking the sample.

(Collagen odor and taste: evaluation criteria)
5 points: Quite strong.
4 points: Strong.
3 points: Weak.
2 points: Very weak.
1 point: I don't feel it.

(Citrus scent: evaluation criteria)
5 points: Too strong.
4 points: Somewhat strong.
3 points: Just right.
2 points: Weak.
1 point: Too weak.

(Comprehensive evaluation: evaluation criteria)
5 points: Very favorable balance.
4 points: A fairly favorable balance.
3 points: A favorable balance.
2 points: An acceptable balance.
1 point: Improper balance.

Table 1 shows the standards of each sample and the results of each evaluation.

(Examination of results)
As shown in Table 1, No. Since the sample according to No. 1 did not contain the above-mentioned aroma component, the collagen odor and taste were not masked (comparative example). Therefore, No. The sample according to 1 had a low overall evaluation.
On the other hand, No. In the samples of Nos. 2 to 6, the total content of the aroma components described above was within the predetermined range. Collagen odor and taste were masked as compared with the sample according to No. 1 (Example).
In addition, No. Since the total content of the aroma components described above was within the predetermined range in the samples according to 2 to 6, the citrus scent was imparted according to the content.
Among these examples, No. It was confirmed that the samples according to 3 to 5 had a masked collagen odor and taste, had a high overall evaluation, and were in a preferable manner.
In particular, No. It was confirmed that the samples according to 3 and 4 had a masked collagen odor and taste, and had a very high overall evaluation, which was a more preferable embodiment.

[Example 2]
Next, in Example 2, the masking effect of collagen odor and taste was confirmed when the total content of the aroma components was kept constant and the collagen content was varied.

(Preparation of sample)
Using the same raw materials as in [Example 1], No. 1 in Table 2 was used in the same manner as in [Example 1]. Sample solutions having the compositions shown in 7 to 10 were prepared.
The alcohol content (Arc.) Of each sample was set to 5 v / v% as in [Example 1].

(Test content, evaluation criteria)
The test contents and the evaluation criteria for each test were the same as in [Example 1].

Table 2 shows the standards of each sample and the results of each evaluation.

(Examination of results)
As shown in Table 2, No. Since the samples according to 7 to 9 contained the above-mentioned aroma component, No. 1 of Example 1 was used. Collagen odor and taste were masked as compared with the sample according to No. 1 (Example). Therefore, No. The samples of 7 to 9 had a good overall evaluation.
Among these examples, No. It was confirmed that the samples according to 7 and 8 were in a preferable manner because the collagen odor and taste were masked and the overall evaluation was high.
On the other hand, No. The sample according to No. 10 contained the above-mentioned aroma component, but the collagen odor and taste were not sufficiently masked because the collagen content was too high (comparative example). Therefore, No. The sample according to 10 had a low overall evaluation.

[Example 3]
Next, in Example 3, the masking effect of collagen odor and taste was confirmed when the total content of the aroma components and the content ratio of the collagen content were kept constant and these contents were changed. did.

(Preparation of sample)
Using the same raw materials as in [Example 1], No. 1 in Table 3 was used in the same manner as in [Example 1]. Sample solutions having the compositions shown in 11 to 14 were prepared.
The alcohol content (Arc.) Of each sample was set to 5 v / v% as in [Example 1].

(Test content, evaluation criteria)
The test contents and the evaluation criteria for each test were the same as in [Example 1].

Table 3 shows the standards of each sample and the results of each evaluation.

(Examination of results)
As shown in Table 3, No. In the samples according to 11 to 14, the total content of the aroma components described above was within the predetermined range. Collagen odor and taste were masked as compared with the sample according to No. 1 (Example).
However, No. The sample according to No. 14 had an unfavorable flavor because the total content of the aroma components described above was high and the citrus aroma was too strong. Therefore, No. The sample according to No. 14 had an unfavorable balance as an alcoholic beverage.
Among these examples, No. It was confirmed that the samples according to 12 and 13 were in a preferable manner because the collagen odor and taste were masked and the overall evaluation was high.

[Summary]
From the results of [Example 1] to [Example 3], if the total content of the aroma components is 0.15 to 0.55 ppm, the collagen odor and taste can be reliably masked, and 0.25 to 0. It was confirmed that the collagen odor and taste can be masked more reliably if the value is .50 ppm. In addition, from the results of this time, it was considered that the collagen odor and taste could be masked if the total content of the aroma components was 0.08 to 1.00 ppm.

S1 mixing step S2 post-treatment step

Claims (7)

The content of collagen 85.7~770.0mg / 100mL der Rutotomoni, cineol, terpinolene, and γ terpinene Tona Ru aroma gas components alcoholic beverages total content of 0.08~1.00ppm of. The alcoholic beverage according to claim 1, wherein the total content of the aroma components is 0.15 to 0.55 ppm. The alcoholic beverage according to claim 1, wherein the total content of the aroma components is 0.25 to 0.50 ppm. The alcoholic beverage according to any one of claims 1 to 3, wherein the collagen content is 570.0 mg / 100 mL or less. The alcoholic beverage according to any one of claims 1 to 3, wherein the collagen content is 420.0 mg / 100 mL or less. A method for producing an alcoholic beverage containing collagen.
Including content 85.7~770.0mg / 100mL der Rutotomoni of the collagen, cineol, terpinolene, and the step of the total content and 0.08~1.00ppm incense gas components Ru γ terpinene Tona How to make alcoholic beverages. It is a flavor improving method that masks the collagen odor and taste due to collagen contained in alcoholic beverages.
For alcoholic beverage content of the collagen is 85.7~770.0mg / 100mL, cineol, terpinolene, and the step of the total content and 0.08~1.00ppm incense gas components Ru γ terpinene Tona How to improve the flavor of alcoholic beverages, including.

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