JP6938140B2 - Packaged alcoholic beverages with reduced astringency and their manufacturing methods - Google Patents

Description

The present invention relates to a packaged alcoholic beverage having a reduced astringent taste and a method for producing the same.

In alcohol-containing beverages, the synergistic effect of various ingredients derived from raw materials and alcohol may make it difficult to drink. Among the raw materials used in alcoholic beverages, sodium salts are very useful because they have the effect of giving the alcohol-containing beverage a body feeling (thickness) and enhancing the buffering capacity. It may exhibit astringency, astringency, bitterness, etc.

On the other hand, although there is a report (Patent Document 1) that adjusting the concentration of phosphoric acid brings a refreshing feeling to alcoholic beverages, in this document, astringency, astringency, bitterness, etc. caused by sodium and phosphoric acid are used. The relationship between the two has not been examined. Further, in a fruit juice beverage having a fruit juice ratio of 30% to 70%, a technique for suppressing an abnormal flavor associated with heat sterilization by adding phosphoric acid and improving the flavor is disclosed (Patent Document 2), but an alcoholic beverage No studies have been conducted on the astringency, astringency, bitterness, etc. caused by sodium.

Japanese Unexamined Patent Publication No. 2007-117063 Japanese Unexamined Patent Publication No. 2011-167170

The present inventors have found that in alcoholic beverages containing sodium, the astringent taste can be reduced by adjusting the concentration of phosphoric acid within a predetermined range. The present invention is based on this finding.

Therefore, an object of the present invention is to provide a packaged alcoholic beverage having a reduced astringent taste and a method for producing the same.

According to the present invention, the following inventions are provided.
(1) A packaged alcoholic beverage having a sodium concentration of 3.5 to 80 mg / 100 mL and a phosphoric acid concentration of 0.005 to 0.05 w / v%.
(2) The packaged alcoholic beverage according to (1) above, wherein the alcohol concentration is 1 to 10 v / v%.
(3) The packaged alcoholic beverage according to (1) or (2) above, which contains fruit juice.
(4) The packaged alcoholic beverage according to (3) above, wherein the content of fruit juice is 9 w / v% or less.
(5) The packaged alcoholic beverage according to any one of (1) to (4) above, which does not substantially contain whiskey.
(6) A method for producing a packaged alcoholic beverage, in which the sodium concentration is adjusted to 3.5 to 80 mg / 100 mL and the phosphoric acid concentration is adjusted to 0.005 to 0.05 w / v%. A method that includes.
(7) The method according to (6) above, wherein the alcohol concentration of the packaged alcoholic beverage is 1 to 10 v / v%.
(8) The method according to (6) or (7) above, wherein the packaged alcoholic beverage contains fruit juice.
(9) The method according to (8) above, wherein the content of the fruit juice of the packaged alcoholic beverage is 9 w / v% or less.
(10) The method according to any one of (6) to (9) above, wherein the packaged alcoholic beverage does not substantially contain whiskey.
(11) A method for reducing the astringency of a packaged alcoholic beverage containing sodium, which comprises adjusting the phosphoric acid concentration of the packaged alcoholic beverage to 0.005 to 0.05 w / v%. ,Method.
(12) The method according to (11) above, wherein the containerized alcoholic beverage has a sodium concentration of 3.5 to 80 mg / 100 mL.
(13) The method according to (11) or (12) above, wherein the alcohol concentration of the packaged alcoholic beverage is 1 to 10 v / v%.
(14) The method according to any one of (11) to (13) above, wherein the packaged alcoholic beverage contains fruit juice.
(15) The method according to (14) above, wherein the content of the fruit juice of the packaged alcoholic beverage is 9 w / v% or less.
(16) The method according to any one of (11) to (15) above, wherein the packaged alcoholic beverage does not substantially contain whiskey.

According to the present invention, a packaged alcoholic beverage having a reduced astringent taste is provided. In particular, according to the present invention, in an alcoholic beverage containing sodium for the purpose of imparting a body feeling (thickness) or enhancing the buffering capacity, it is advantageous in that the astringent taste caused by sodium can be reduced. be. Further, according to the present invention, even in an alcoholic beverage containing fruit juice, it is advantageous in that the astringent taste caused by sodium contained in the fruit juice can be reduced. Furthermore, according to the present invention, since the above effect can be obtained with a small concentration of phosphoric acid, it is also advantageous in that the change in flavor due to phosphoric acid can be minimized.

Specific description of the invention

The packaged alcoholic beverage of the present invention contains sodium and further contains phosphoric acid. In the present invention, the astringent taste caused by sodium can be reduced by adjusting the concentration of phosphoric acid in the packaged alcoholic beverage within a predetermined range. Such a beverage can be produced by adjusting the concentration of phosphoric acid in the process of producing an alcoholic beverage containing sodium. The concentration of phosphoric acid may be adjusted by adding phosphoric acid, or by blending a raw material containing phosphoric acid, or by increasing or decreasing the blending amount thereof.

The phosphoric acid concentration in the beverage of the present invention is adjusted to 0.005 to 0.05 w / v%. Phosphoric acid concentration in beverages can be measured by standard methods in the art, such as capillary electrophoresis. Such measurement can be easily performed by using a commercially available capillary electrophoresis system or an organic acid analysis kit (for example, manufactured by Agilent Technologies, Inc.). At that time, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of some control samples having a known concentration.

The sodium concentration in the beverage of the present invention is not particularly limited. However, it is preferable that the sodium concentration in the beverage of the present invention is 3.5 mg / 100 mL or more as a concentration at which a convergent taste is easily felt when swallowed. Further, if the sodium concentration in the beverage is excessively high, even if the astringent taste is reduced by the present invention, the salty taste becomes strong and the beverage becomes unbalanced in flavor. Therefore, the sodium concentration in the beverage of the present invention is preferably 80 mg / 100 mL or less. According to a preferred embodiment of the present invention, the sodium concentration in the beverage of the present invention is 3.5 to 80 mg / 100 mL. Sodium concentration in beverages can be measured by methods standard in the art. At that time, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of some control samples having a known concentration.

The alcohol concentration of the beverage (final product) of the present invention is not particularly limited. However, alcohol also causes astringent taste and also causes a pungent flavor. Therefore, in order to obtain a beverage having a well-balanced flavor by the effect of reducing the astringent taste according to the present invention, the alcohol of the beverage of the present invention is used. The concentration is preferably 1 to 10 v / v%, more preferably 1 to 9 v / v%. The alcohol concentration can be adjusted by adding an ethanol-containing material whose safety as food has been confirmed. As the ethanol-containing material, alcohol for raw materials and spirits can be used, and examples of preferable spirits include vodka, shochu, tequila, and rum.

The alcohol in the beverage of the present invention can be produced by fermentation in the process of producing the beverage of the present invention, but can also be provided by blending an ethanol-containing material as an alcohol source. As the ethanol-containing material, alcohol for raw materials and spirits can be used, and examples of preferable spirits include vodka, gin, shochu, tequila, and rum. According to a preferred embodiment of the present invention, the alcohol source is raw material alcohol, vodka, gin, or shochu, and more preferably raw material alcohol, vodka, or shochu. Here, since whiskey itself has a strong astringent taste, the astringent taste due to sodium is less noticeable in beverages containing whiskey, and the effect of reducing the astringent taste by phosphoric acid is less likely to be felt. Therefore, according to a preferred embodiment of the present invention, the beverage of the present invention is considered to be substantially free of whiskey. "Substantially free" of whiskey means that it may be contained in an amount of whiskey that does not affect the strength of the astringent taste due to the sodium felt when the beverage is drunk. For example, it means that the content of whiskey in the whole beverage is 0.1% by mass or less, preferably 0.01% by mass or less. According to a more preferred embodiment of the invention, the beverage of the invention is free of whiskey at all.

The beverage of the present invention may contain fruit juice. An alcoholic beverage containing fruit juice has a stronger astringent taste due to the bitterness of the fruit juice and the like, and is therefore suitable as an application target of the present invention. However, when the content of the fruit juice is 10 w / v% or more, the taste of the fruit juice itself becomes strong and the astringent taste becomes inconspicuous. Therefore, it is not necessary to reduce the astringent taste by the present invention. Therefore, according to a preferred embodiment of the present invention, the content of fruit juice in the beverage of the present invention is 9 w / v% or less. The juice content described herein is the percentage of the mass of a 100% juice liquid corresponding to straight juice to the volume of the beverage of the present invention.

The fruit juice contained in the beverage of the present invention may be obtained from any fruit, and is not particularly limited, but is preferably obtained from citrus fruits. Examples of preferred citrus fruits include, for example, lemon, grapefruit, orange, mandarin, citrus depressa, Iyokan, bundan, kinkan, bergamot, lime, yuzu, sudachi, kabosu and the like.

The beverage of the present invention may contain other ingredients used in the production of the beverage. Such other components include, for example, sweeteners (eg, sugar, glucose, fructose, oligosaccharides, isomerized liquid sugars, sugar alcohols, high-sweetness sweeteners, etc.), acidity agents (eg, tartrate acid, itaconic acid, etc.). , Fumaric acid, gluconic acid, adipic acid, acetic acid, or salts thereof), pigments, fragrances, food additives (for example, foaming / foam retention improvers, bitterness agents, preservatives, antioxidants, thickening stable Agents, emulsifiers, dietary fibers, pH adjusters, etc.) and the like can be added as appropriate.

The beverage of the present invention can be a carbon dioxide-injected beverage, that is, a carbonated beverage. The carbon dioxide gas pressure can be appropriately adjusted according to preference, and can be adjusted, for example, in the range of 0.1 to 0.4 MPa (gas pressure at 20 ° C.).

The beverage of the present invention is provided as a packaged beverage. The container used for the beverage of the present invention may be a container normally used for filling the beverage, for example, a metal can, a barrel container, a plastic bottle (for example, PET bottle, a cup), a paper container, a bottle, etc. Examples thereof include pouch containers, but preferably metal cans / barrel containers, plastic bottles (for example, PET bottles), or bottles.

The beverage of the present invention can be produced according to a usual method for producing a beverage, except for adjusting the concentration of phosphoric acid. For example, first, in a tank, an alcoholic beverage can be produced by adding an acidulant together with a sugar or a sweetener and a flavor to an aqueous solution containing alcohol to adjust the flavor. Further, a carbon dioxide gas-containing beverage can be produced by adding carbon dioxide gas to the flavor-adjusted aqueous solution. The beverage of the present invention can be produced by appropriately adding phosphoric acid or a material containing phosphoric acid at any stage of such a production process.

According to another aspect of the present invention, there is provided a method for reducing the astringency of a packaged alcoholic beverage containing sodium, which method increases the phosphoric acid concentration of the packaged alcoholic beverage to 0.005 to 0.05 w. Includes adjusting to / v%.

Furthermore, it has been demonstrated herein that phytic acid also has the same astringent taste-reducing effect as phosphoric acid. Therefore, in the present invention, it is possible to replace all or part of phosphoric acid with phytic acid.

Therefore, according to another aspect of the invention, the container has a sodium concentration of 3.5-80 mg / 100 mL and a total concentration of phytic acid and phosphoric acid of 0.005-0.05 w / v%. Stuffed alcoholic beverages are provided.

According to yet another aspect of the present invention, in a method for producing a packaged alcoholic beverage, the concentration of sodium is adjusted to 3.5 to 80 mg / 100 mL, and the total concentration of phytic acid and phosphoric acid is 0. A method comprising adjusting to 005-0.05 w / v% is provided.

According to still another aspect of the present invention, it is a method for reducing the astringent taste of a packaged alcoholic beverage containing sodium, and the total of the phytic acid concentration and the phosphoric acid concentration of the packaged alcoholic beverage is 0.005 to 5. A method comprising adjusting to 0.05 w / v% is provided.

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

Example 1: Examination of conditions for reducing the astringent taste of an alcoholic beverage caused by sodium In order to find the optimum conditions for reducing the astringent taste of an alcoholic beverage caused by sodium, various beverage samples are produced and each beverage is produced. A sensory evaluation was performed on the sample.

Tasting samples were prepared by mixing the materials listed in the table below. The gas pressure of the tasting sample was 0.15 to 0.2 MPa.

Sensory evaluation was performed by 5 or 6 trained panelists, 0 (not astringent), 1 (slightly astringent), 2 (feel astringent), and 3 (strongly astringent). It was performed using a score of 4 grades (feel).

(1) Relationship between sodium concentration and astringent taste and effect of reducing astringent taste by adding phosphoric acid The table below shows the sensory evaluation results together with the raw materials and blending amount of the tasting sample, alcohol content, sodium concentration and phosphoric acid concentration. The sensory evaluation result was the average value of the scores shown by the six panelists.

As is clear from Table 1, in the sample containing no phosphoric acid, it was found that the astringent taste became stronger as the sodium content increased (Test Groups 1 to 8). Furthermore, by comparing the sample containing no phosphoric acid with the sample containing phosphoric acid, it was found that the astringent taste was reduced by the addition of phosphoric acid (comparison between test groups 1 to 8 and test groups 9 to 16). ).

Further, in the test group (test group 8 and test group 16) having a sodium concentration of 160 mg / 100 mL, the sensory evaluation of the astringent taste was not performed because the salty taste was too strong and the flavor as a beverage was not balanced. Further, in the test group (test group 2 and test group 10) having a sodium concentration of 1.8 mg / 100 mL, the astringent taste is weak even without the addition of phosphoric acid, so that the astringent taste reduction effect by the addition of phosphoric acid is weak. I felt it. Therefore, it was found that the effect of reducing the astringent taste by adjusting the concentration of phosphoric acid is particularly remarkable in a beverage having a sodium concentration of 3.5 to 80 mg / 100 mL.

(2) Relationship between phosphoric acid concentration and astringency reducing effect The table below shows the sensory evaluation results along with the raw materials and blending amount of the tasting sample, alcohol content, sodium concentration and phosphoric acid concentration. The sensory evaluation result was the average value of the scores shown by the six panelists.

As is clear from Table 2, the astringent taste score was less than 1 in the samples (test groups 19 to 21) having a phosphoric acid concentration of 0.005 w / v% or more, and it was found that the astringent taste was sufficiently reduced. rice field. Further, in the test group 21 in which the phosphoric acid concentration is 0.06 w / v%, although the astringent taste is reduced, the acidity is strong, the body feeling is reduced, and the alcoholic feeling is conspicuous, so that the flavor balance as a beverage is balanced. It wasn't good. Therefore, it is considered desirable that the phosphoric acid concentration in the beverage is 0.005 to 0.05 w / v%.

(3) Effect of fruit juice on the effect of reducing the astringency of phosphoric acid The table below shows the sensory evaluation results along with the raw materials and blending amount of the tasting sample, alcohol content, sodium concentration and phosphoric acid concentration. The sensory evaluation result was the average value of the scores shown by the six panelists.

As is clear from Table 3, the effect of reducing the astringent taste by the addition of phosphoric acid was also observed in the beverage containing fruit juice. However, in the test plots (test plots 28 to 31) in which the fruit juice content is 10 w / v% or more, although a convergent taste is felt, the convergent taste is mixed with the taste of the fruit juice, so that the flavor balance of the entire beverage is balanced. As the astringent taste was not noticeable. Therefore, it is considered desirable that the content of fruit juice in the beverage is 9 w / v% or less.

(4) Effect of reducing astringency in various alcohol raw materials The table below shows the sensory evaluation results together with the raw materials and blending amount of the tasting sample, the alcohol content, the sodium concentration and the phosphoric acid concentration. The sensory evaluation result was the average value of the scores shown by the five panelists.

Alcohol raw materials include alcohol for alcoholic beverages (Daiichi Alcohol Co., Ltd.), Smirnoff vodka 40 degrees (Kirin Brewery Co., Ltd.), Takara Shuzo 25 ° (Takara Shuzo Co., Ltd.), Gilby Gin (Kirin Brewery Co., Ltd.), and whiskey at the foot of Mt. Fuji (Kirin Brewery Co., Ltd.). Kirin Brewery Co., Ltd.) was used. As polydextrose, Lites II IP powder (Danisco Japan Co., Ltd.) was used.

As is clear from Table 4, when whiskey was used as the alcohol raw material, it was found that the effect of reducing the astringent taste by phosphoric acid was hardly felt (test groups 40 and 41). It is considered that this is because the astringent taste of whiskey itself is strong, and the astringent taste due to sodium is not conspicuous in beverages containing whiskey. For the effect of reducing the astringency of sodium, it is desirable to use alcohol for alcoholic beverages, vodka, shochu and gin as alcohol raw materials, and it is considered that alcohol for alcoholic beverages, vodka and shochu are particularly preferable.

(5) Effect of reducing astringency of various organic acids The table below shows the sensory evaluation results along with the raw materials and blending amount of the tasting sample, alcohol content, sodium concentration and phosphoric acid concentration. The sensory evaluation result was the average value of the scores shown by the six panelists. Food additives were used as the organic acids.

Table 5 shows the astringency scores when various organic acids are used instead of phosphoric acid. The amount of each organic acid was set so that the acidity was about the same as that of 0.016 w / v% phosphoric acid. As is clear from Table 5, in the test group 46 to which phytic acid was added, the same effect of reducing astringency as when phosphoric acid was added was observed.

Claims (12)

A total of 5 to 600 ppb of bottling alcoholic beverages (beverages containing a combination of lychee juice and rosehip juice, non-fermented beer-like effervescent beverages, and at least one selected from nutcatons, dehydronutcatons and dihydronutcatons. (Excluding the packaged carbonated beverage contained), the packaged alcoholic beverage having a sodium concentration of 3.5 to 80 mg / 100 mL and a phosphoric acid concentration of 0.005 to 0.019 w / v%. .. The packaged alcoholic beverage according to claim 1, wherein the alcohol concentration is 1 to 10 v / v%. The packaged alcoholic beverage according to claim 1 or 2, which contains fruit juice. The packaged alcoholic beverage according to claim 3, wherein the content of fruit juice is 9 w / v% or less. The packaged alcoholic beverage according to any one of claims 1 to 4, which is substantially free of whiskey. A total of 5 to 600 ppb of bottling alcoholic beverages (beverages containing a combination of lychee juice and rosehip juice, non-fermented beer-like effervescent beverages, and at least one selected from nutcaton, dehydronutcaton and dihydronutcaton). This is a method for producing (excluding packaged carbonated beverages containing), in which the concentration of sodium is adjusted to 3.5 to 80 mg / 100 mL and the concentration of phosphoric acid is adjusted to 0.005 to 0.019 w / v%. A method that involves doing. The method according to claim 6, wherein the alcohol concentration of the packaged alcoholic beverage is 1 to 10 v / v%. The method according to claim 6 or 7, wherein the packaged alcoholic beverage contains fruit juice. The method according to claim 8, wherein the content of the fruit juice of the packaged alcoholic beverage is 9 w / v% or less. The method according to any one of claims 6 to 9, wherein the packaged alcoholic beverage does not substantially contain whiskey. Bottling alcoholic beverages containing sodium (beverages containing a combination of lychee juice and rosehip juice, and bundling containing at least one selected from nutcaton, dehydronutcaton and dihydronutcaton for a total of 5 to 600 ppb A method for reducing the astringency of (excluding carbonated beverages), the method comprising adjusting the phosphate concentration of the packaged alcoholic beverage to 0.005 to 0.05 w / v%. 11. The method of claim 11, wherein the packaged alcoholic beverage has a sodium concentration of 3.5-80 mg / 100 mL.