JP7102186B2 - Effervescent alcoholic beverages and their manufacturing methods and methods for improving the flavor of effervescent alcoholic beverages - Google Patents

Description

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

Patent Document 1 describes one or more foaming agents or foam-retaining agents selected from octenyl succinate starch, pectin and tamarind gum, which are carbon dioxide gas-containing beverages containing 0.0001 to 0.01% by weight of saponin. Described are carbon dioxide-containing beverages characterized by containing.

Patent Document 2 describes a saponin-containing beverage containing a saponin-containing plant extract and a rare saccharide, wherein the total content (wt%) [S] of the saponins in the beverage is 1.0 ×. The ratio of the content [S] of the above saponins to the content (wt%) [R] of the rare saccharides, which is in the range of ^10-4 to 3.5 × ^10-2 , [R] / [S]. Described are saponin-containing beverages characterized by a range of 5.7 to 1500.

Patent Document 3 describes that in the production of carbonated beverages produced by press-fitting carbon dioxide gas, a defoaming agent is used as a raw material for carbonated beverages, and 0.01 to 0.5% by weight of a foaming agent is used with respect to the total amount of the beverage. It describes a high-taste container-packed carbonated drink that is added in combination to suppress spillage during production of carbonated drinks and when the drink is opened and to maintain the feeling of popping bubbles.

Patent Document 4 describes a food or drink characterized by containing a composite composition of a yucca extract and a kiraya extract and a lactic acid bacterium.

Japanese Unexamined Patent Publication No. 2009-011200 Japanese Unexamined Patent Publication No. 2015-035970 Japanese Unexamined Patent Publication No. 2014-087359 Japanese Unexamined Patent Publication No. 2007-082403

On the other hand, the inventor of the present invention has earnestly studied technical means for improving the flavor as well as the foaming characteristics of the effervescent alcoholic beverage.

The present invention has been made in view of the above problems, and an object of the present invention is to provide an effervescent alcoholic beverage having an effectively improved flavor, a method for producing the same, and a method for improving the aroma of the effervescent alcoholic beverage. Let it be one.

The effervescent alcoholic beverage according to the embodiment of the present invention for solving the above problems includes a yucca extract and a kiraya extract. According to the present invention, an effervescent alcoholic beverage having an effectively improved flavor is provided.

The effervescent alcoholic beverage may contain the yucca extract of 1 ppm or more and 290 ppm or less. Further, the effervescent alcoholic beverage may contain the Quillaia extract of 5 ppm or more and 590 ppm or less. Further, the effervescent alcoholic beverage may have a NIBEM value of 30 or more. Further, the effervescent alcoholic beverage may be a non-fermented beverage.

A method for producing an effervescent alcoholic beverage according to an embodiment of the present invention for solving the above problems includes adding a yucca extract and adding a kiraya extract. According to the present invention, there is provided a method for producing an effervescent alcoholic beverage having an effectively improved flavor.

Further, in the method for producing the effervescent alcoholic beverage, the yucca extract may be added so that the content in the effervescent alcoholic beverage is 1 ppm or more and 290 ppm or less. Further, in the method for producing the effervescent alcoholic beverage, the Quillaia extract may be added so that the content in the effervescent alcoholic beverage is 5 ppm or more and 590 ppm or less. Further, in the method for producing an effervescent alcoholic beverage, the effervescent alcoholic beverage having an NIBEM value of 30 or more may be produced.

A method for improving the flavor of an effervescent alcoholic beverage according to an embodiment of the present invention for solving the above problems is described above by adding a Yukka extract and a Quillaia extract in the production of an effervescent alcoholic beverage. The flavor of the effervescent alcoholic beverage is improved as compared with the case where the Yukka extract and the Quillaia extract are not added. According to the present invention, there is provided a method for effectively improving the flavor of an effervescent alcoholic beverage.

According to the present invention, there is provided an effervescent alcoholic beverage having an effectively improved flavor, a method for producing the same, and a method for improving the aroma of the effervescent alcoholic beverage.

It is explanatory drawing which shows the result of having evaluated the effervescent alcoholic beverage in Example 1 which concerns on one Embodiment of this invention. It is explanatory drawing which shows the result of having evaluated the effervescent alcoholic beverage in Example 2 which concerns on one Embodiment of this invention. It is explanatory drawing which shows the result of having evaluated the effervescent alcoholic beverage in Example 3 which concerns on one Embodiment of this invention.

Hereinafter, an embodiment of the present invention will be described. The present invention is not limited to the present embodiment.

The effervescent alcoholic beverage according to the present embodiment (hereinafter, may be referred to as “the present beverage”) includes a yucca extract and a kiraya extract. In addition, the method for producing a sparkling alcoholic beverage according to the present embodiment (hereinafter, may be referred to as "the present production method") includes adding a yucca extract and adding a Quillaia extract.

That is, as a result of diligent studies on technical means for improving the flavor in addition to the foaming characteristics of the effervescent alcoholic beverage, the inventor of the present invention unexpectedly found the Yukka extract as described later. By using it in combination with the Quillaia extract, it was independently found that not only the foam characteristics were improved but also an unprecedented flavor was imparted, and the present invention was completed.

Therefore, in the present embodiment, in the production of the effervescent alcoholic beverage, the effervescent alcohol is added by adding the Yukka extract and the Quillaia extract, as compared with the case where the Yukka extract and the Quillaia extract are not added. It also includes methods for improving the flavor of beverages.

That is, the flavor of the effervescent alcoholic beverage produced by adding the Yukka extract and the Quillaia extract is the effervescent alcohol produced by the same method except that the Yukka extract and the Quillaia extract are not added. Effectively improves compared to that of beverages.

Specifically, as shown in Examples described later, the effervescent alcoholic beverage contains the Yukka extract and the Quillaia extract, so that the effervescent alcoholic beverage includes the Yukka extract and the Quillaia extract in combination. A unique flavor (for example, a flavor having milky mellowness and swelling) is effectively imparted.

Further, when the effervescent alcoholic beverage contains a Quillaia extract, the effervescent alcoholic beverage has an unfavorable flavor (for example, an astringent taste) derived from the Quillaia extract, but the effervescent alcoholic beverage has the Quillaia. By including the Quillaia extract in addition to the extract, the unfavorable flavor is effectively reduced.

Further, when the effervescent alcoholic beverage contains the Yukka extract and the Quillaia extract, the foam characteristics of the effervescent alcoholic beverage (for example, in particular, the fineness of the foam and / or the foaming characteristics) are effectively improved. .. Further, when the effervescent alcoholic beverage contains the yucca extract and the kiraya extract, the alcohol odor is effectively reduced.

The Yucca extract is a composition obtained by extracting a plant of the genus Yucca of the Agavaceae family (that is, Yucca). Specifically, the yucca extract is obtained by extracting one or more selected from the group consisting of yucca roots, stems, leaves, flowers, seeds and fruits with a solvent. As the solvent, for example, water, alcohol (for example, methanol, ethanol) or a mixture thereof is preferably used. Yucca extract contains components derived from yucca. Specifically, the yucca extract comprises, for example, yucca saponin.

The Quillaja extract is a composition obtained by extracting a plant of the genus Quillaja in the family Quillajaceae (ie, Quillaja). Specifically, the Kiraya extract is obtained by extracting one or more selected from the group consisting of the bark, leaves, flowers, seeds and fruits of Quillaia with a solvent. As the solvent, for example, water, alcohol (for example, methanol, ethanol) or a mixture thereof is preferably used. The Kiraya extract contains components derived from Quillaia. Specifically, the Quillaia extract comprises, for example, Quillaia saponin.

The content of the yucca extract in the present beverage is not particularly limited as long as the effect of the present invention can be obtained, but the present beverage may contain, for example, 1 ppm or more and 290 ppm or less of the yucca extract. .. Further, in this production method, the yucca extract may be added so that the content in the finally obtained effervescent alcoholic beverage is 1 ppm or more and 290 ppm or less. In this case, the content of the yucca extract of the effervescent alcoholic beverage may be, for example, 5 ppm or more and 280 ppm or less. In addition, 1 ppm corresponds to 0.0001 w / w%.

When the content of the yucca extract is within the above range, the flavor of the effervescent alcoholic beverage is more effectively improved. That is, in this case, the effervescent alcoholic beverage is more effectively imparted with, for example, a flavor peculiar to the combined use of the yucca extract and the kiraya extract (for example, a flavor having mellowness and swelling such as milk).

Further, when the content of the yucca extract is within the above range, the foaming characteristics (for example, fineness and / or foaming characteristics) of the effervescent alcoholic beverage are more effectively improved. That is, in the production of an effervescent alcoholic beverage, by adding an amount of the Yukka extract and a Quillaia extract whose content in the effervescent alcoholic beverage is within the above range, the amount of the Yukka extract and the amount of the Quillaia extract are added. Compared with the case where the Quillaia extract is not added, the flavor of the effervescent alcoholic beverage can be effectively improved.

The content of the yucca extract of the effervescent alcoholic beverage is, for example, preferably 15 ppm or more and 280 ppm or less, and more preferably 20 ppm or more and 250 ppm or less.

When the content of the yucca extract is within the above range, the effervescent alcoholic beverage has, for example, a flavor peculiar to the combined use of the yucca extract and the kiraya extract (for example, a flavor having mellowness and swelling like milk). Have even more effective. Further, for example, when the effervescent alcoholic beverage is an alcoholic beverage, the alcoholic odor is effectively reduced. Further, when the content of the yucca extract is within the above range, for example, the foaming characteristics (for example, fineness and / or foaming characteristics) of the effervescent alcoholic beverage are more effectively improved.

The content of the yucca extract of the effervescent alcoholic beverage is, for example, more preferably 20 ppm or more and 190 ppm or less, and particularly preferably 30 ppm or more and 150 ppm or less.

When the content of the yucca extract is within the above range, in the effervescent alcoholic beverage, for example, the unfavorable flavor (for example, astringent taste) derived from the use of the yucca extract and the kiraya extract is extremely effectively reduced. Will be done.

Further, the content of the yucca extract of the effervescent alcoholic beverage is, for example, more preferably 60 ppm or more and 250 ppm or less, and particularly preferably 70 ppm or more and 230 ppm or less.

When the content of the yucca extract is within the above range, the effervescent alcoholic beverage has, for example, a flavor peculiar to the combined use of the yucca extract and the kiraya extract (for example, a flavor having mellowness and swelling like milk). Has extremely effective. Further, when the content of the yucca extract is within the above range, for example, the foaming characteristics (for example, fineness and / or foaming characteristics) of the effervescent alcoholic beverage are extremely effectively improved.

The content of the Quillaia extract in the present beverage is not particularly limited as long as the effect of the present invention can be obtained, but the present beverage may contain, for example, 5 ppm or more and 590 ppm or less of the Quillaia extract. .. Further, in this production method, the Quillaia extract may be added so that the content in the finally obtained effervescent alcoholic beverage is 5 ppm or more and 590 ppm or less. In this case, the content of the Quillaia extract of the effervescent alcoholic beverage may be, for example, 10 ppm or more and 550 ppm or less.

When the content of the Quillaia extract is within the above range, the flavor of the effervescent alcoholic beverage is more effectively improved. That is, in this case, the effervescent alcoholic beverage is more effectively imparted with, for example, a flavor peculiar to the combined use of the yucca extract and the kiraya extract (for example, a flavor having mellowness and swelling such as milk).

Further, when the content of the Quillaia extract is within the above range, the foaming characteristics (for example, fineness and / or foaming characteristics) of the effervescent alcoholic beverage are more effectively improved. That is, in the production of effervescent alcoholic beverages, by adding the yukka extract and the amount of Quillaia extract whose content in the effervescent alcoholic beverage is within the above range, the yukka extract and the amount thereof. The flavor of the effervescent alcoholic beverage can be effectively improved as compared with the case where the Quillaia extract is not added.

The content of the Quillaia extract of the effervescent alcoholic beverage is, for example, preferably 30 ppm or more and 550 ppm or less, and more preferably 40 ppm or more and 500 ppm or less.

When the content of the Quillaia extract is within the above range, the effervescent alcoholic beverage has, for example, a flavor peculiar to the combined use of the Yucca extract and the Quillaia extract (for example, a flavor having a mellowness and swelling like milk). Have even more effective. Also, for example, the alcoholic odor in effervescent alcoholic beverages is effectively reduced. Further, when the content of the yucca extract is within the above range, for example, the foaming characteristics (for example, fineness and / or foaming characteristics) of the effervescent alcoholic beverage are more effectively improved.

The content of the Quillaia extract in the effervescent alcoholic beverage is, for example, more preferably 40 ppm or more and 390 ppm or less, and particularly preferably 50 ppm or more and 350 ppm or less.

When the content of the Quillaia extract is within the above range, in the effervescent alcoholic beverage, for example, the unfavorable flavor (for example, astringent taste) derived from the use of the Yucca extract and the Quillaia extract is extremely effectively reduced. Will be done.

Further, the content of the Quillaia extract of the effervescent alcoholic beverage is, for example, more preferably 110 ppm or more and 550 ppm or less, and particularly preferably 120 ppm or more and 500 ppm or less.

When the content of the Quillaia extract is within the above range, the effervescent alcoholic beverage has, for example, a flavor peculiar to the combined use of the Yucca extract and the Quillaia extract (for example, a flavor having a mellowness and swelling like milk). Has extremely effective. Further, when the content of the yucca extract is within the above range, for example, the foaming characteristics (for example, fineness and / or foaming characteristics) of the effervescent alcoholic beverage are extremely effectively improved.

The combination of the content of the Yukka extract and the content of the Quillaia extract in the effervescent alcoholic beverage is not particularly limited as long as the effect of the present invention can be obtained. It may be specified as any combination of any of the above ranges of quantity and any of the above ranges of the content of the Quillaia extract.

That is, the effervescent alcoholic beverage may contain, for example, a yucca extract of 1 ppm or more and 290 ppm or less and a Quillaia extract of 5 ppm or more and 590 ppm or less, and a yucca extract of 5 ppm or more and 280 ppm or less and 10 ppm. As mentioned above, it may contain a Quillaia extract of 550 ppm or less.

The effervescent alcoholic beverage preferably contains, for example, a yucca extract of 15 ppm or more and 280 ppm or less and a Quillaia extract of 30 ppm or more and 550 ppm or less, and a yucca extract of 20 ppm or more and 250 ppm or less and 40 ppm or more. , 500 ppm or less of Quillaia extract is more preferable.

Further, the effervescent alcoholic beverage is more preferably containing, for example, a yucca extract of 20 ppm or more and 190 ppm or less and a Quillaia extract of 40 ppm or more and 390 ppm or less, and a yucca extract of 30 ppm or more and 150 ppm or less. It is particularly preferable to contain a Quillaia extract of 50 ppm or more and 350 ppm or less.

Further, the effervescent alcoholic beverage preferably contains, for example, a yucca extract of 60 ppm or more and 250 ppm or less and a Quillaia extract of 110 ppm or more and 550 ppm or less, and 70 ppm or more and 230 ppm or less of the yucca extract. It is particularly preferable to include a Quillaia extract of 120 ppm or more and 500 ppm or less.

In the present embodiment, the effervescent alcoholic beverage is an alcoholic beverage having foaming characteristics and foaming characteristics. That is, the effervescent alcoholic beverage is, for example, a beverage containing carbon dioxide gas, and has a foaming property in which a foam layer is formed on the upper part of the liquid surface when poured into a container such as a glass, and the formed foam. It is an alcoholic beverage having a foaming property that can be maintained for a certain period of time or longer. The foam retention property of the beverage is evaluated, for example, by the NIBEM value.

The NIBEM value of this beverage is not particularly limited, but may be, for example, 30 or more. Further, in this production method, an effervescent alcoholic beverage having an NIBEM value of 30 or more may be produced.

The NIBEM value of the effervescent alcoholic beverage may be, for example, 50 or more, preferably 100 or more, more preferably 150 or more, further preferably 200 or more, and 240 or more. Is particularly preferred. The upper limit of the NIBEM value of the effervescent alcoholic beverage is not particularly limited, but the NIBEM value may be, for example, 600 or less.

The NIBEM value of effervescent alcoholic beverages can be found in "8" of the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: Beer Brewing Association International Technical Committee (Analysis Committee), Publisher: Brewing Society of Japan)". .29 Foam-Measurement of foam retention using NIBEM-T- "is measured by the method described in.

The carbon dioxide gas pressure at 20 ° C. of this beverage is not particularly limited, but may be, for example, 100 kPa or more. Further, in this production method, an effervescent alcoholic beverage having a carbon dioxide gas pressure at 20 ° C. of 100 kPa or more may be produced.

The carbon dioxide gas pressure at 20 ° C. of the effervescent alcoholic beverage may be, for example, 150 kPa or more, 175 kPa or more, 200 kPa or more, or 225 kPa or more.

The carbon dioxide pressure of effervescent alcoholic beverages at 20 ° C is described in the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: Beer Brewing Association International Technical Committee (Analysis Committee), Publisher: Brewing Society of Japan) It is measured by the method described in "8.21 gas pressure" of "8.21 gas pressure".

In the present embodiment, the method for imparting effervescence to the beverage is not particularly limited, but for example, effervescence is imparted by one or more selected from the group consisting of alcoholic fermentation, use of carbonated water, and use of carbon dioxide gas. It may be that.

That is, the present production method may include imparting effervescence by one or more selected from the group consisting of alcoholic fermentation, use of carbonated water, and use of carbon dioxide gas. In addition, when alcoholic fermentation is not performed, the present production method may include imparting effervescence by one or more selected from the group consisting of the use of carbonated water and the use of carbon dioxide gas.

The effervescent alcoholic beverage is a beverage having effervescence as described above and having an alcohol content of 1.0 v / v% or more (alcohol content of 1 degree or more). The alcohol content of the effervescent alcoholic beverage may be, for example, 1.5 v / v% or more, 2.0 v / v% or more, or 2.5 v / v% or more. ..

The upper limit of the alcohol content of the effervescent alcoholic beverage is not particularly limited, but the alcohol content may be, for example, 20.0 v / v% or less, or 15.0 v / v% or less. Well, it may be 13.0 v / v% or less, or 10.0 v / v% or less.

The alcohol content of the effervescent alcoholic beverage may be specified, for example, by arbitrarily combining any of the above lower limit values and any of the above upper limit values. That is, the alcohol content of the effervescent alcoholic beverage may be, for example, 1.0 v / v% or more and 20.0 v / v% or less, 1.5 v / v% or more and 15.0 v / v% or less. It may be 2.0 v / v% or more, 15.0 v / v% or less, 2.0 v / v% or more, and 13.0 v / v% or less. It may be 0v / v% or more and 10.0v / v% or less, or 2.5v / v% or more and 10.0v / v% or less.

The alcohol content of effervescent alcoholic beverages is described in "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: Beer Sake Brewing Association International Technical Committee (Analysis Committee), Publisher: Brewing Society of Japan)" 8.3.6 Measured by the method described in "Alcolyzer method".

The beverage may be a non-fermented beverage. Further, in this production method, alcoholic fermentation may not be performed.

Non-fermented beverages are beverages produced without alcoholic fermentation. In the present production method, when alcoholic fermentation is not performed, the present production method may include adding one or more selected from the group consisting of sugars, dietary fiber, acidulants, pigments, flavors, sweeteners and bitterness agents. ..

When the effervescent alcoholic beverage is produced without alcoholic fermentation in the present production method, the present production method may include the addition of alcohol (for example, ethanol). That is, in this case, in this production method, for example, one or more selected from the group consisting of sugars, dietary fiber, acidulants, pigments, flavors, sweeteners and bitterness agents is added, and alcohol (for example, ethanol) is added. May include the addition of.

Alcohol is added, for example, by adding a composition containing alcohol (ie, a liquid and / or solid containing alcohol). The composition containing alcohol is not particularly limited, but is selected from the group consisting of raw material alcohol, shochu, vodka, whiskey, brandy, other spirits, sake, fruit liquor, sweet fruit liquor, miscellaneous liquor and powdered liquor. It may be 1 or more.

The present beverage may be a fermented beverage. Fermented beverages are beverages produced by alcoholic fermentation. In addition, the present production method may include performing alcoholic fermentation.

Alcohol fermentation is carried out by adding the yeast to a raw material solution containing a carbon source and a nitrogen source that can be assimilated by the yeast. The carbon source is not particularly limited as long as it is a compound containing a carbon atom and can be assimilated by yeast, but for example, it is a saccharide that can be assimilated by yeast. The nitrogen source is not particularly limited as long as it is a compound containing a nitrogen atom and can be assimilated by yeast, and is, for example, an amino acid and / or a peptide.

Fermented beverages contain fermented components (components derived from alcoholic fermentation). That is, when the fermented beverage is produced by alcoholic fermentation with yeast, the fermented beverage contains a fermented component produced by the yeast in the alcoholic fermentation.

The present beverage may be a beer-taste beverage. Further, in this production method, a sparkling alcoholic beverage which is a beer-taste beverage may be produced.

The beer-taste beverage is an effervescent alcoholic beverage having a beer-like flavor. The beer-taste beverage is not particularly limited as long as it is an effervescent alcoholic beverage having a beer-like flavor, regardless of the conditions at the time of its production (for example, the presence or absence of alcoholic fermentation and the presence or absence of malt). That is, beer-taste beverages include beer, sparkling liquor, and sparkling liquor and other alcohol components (eg, shochu, voca, whiskey, brandy, other spirits, sake, fruit liquor, sweet fruit liquor, miscellaneous liquor and powdered liquor. It may be an effervescent alcoholic beverage containing 1 or more selected from the group consisting of, and an effervescent alcoholic beverage selected from the group consisting of. The beer-taste beverage may be a fermented beverage or a non-fermented beverage.

The beverage may be a non-malt beverage. Non-malt beverages are beverages produced without the use of malt. Further, in this production method, an effervescent alcoholic beverage may be produced without using malt. The malt is, for example, barley malt, wheat malt, swallow malt and rye malt. Malt is obtained by germinating wheat.

The beverage may be a non-wheat beverage. Non-wheat beverages are beverages produced without the use of wheat. Further, in this production method, an effervescent alcoholic beverage may be produced without using wheat. The wheat species are, for example, barley, wheat, swallow, and rye (more specifically, ungerminated barley, wheat, swallow, and rye, and barley, wheat, swallow, and rye malt).

The beverage may contain fruit juice. In addition, the present production method may include the addition of fruit juice.

The juice is not particularly limited, but for example, citrus fruits (for example, one or more selected from the group consisting of lemons, oranges, oranges, limes, yuzu, kabosu, sardines, grapefruits, sweeties, sequers, kinkans, and citrons), It may be one or more juices selected from the group consisting of plum, peach, grape, apple, mango, pear, melon, strawberry, lychee, acerola, pineapple, cassis, kiwi fruit, banana, cassis, blueberry and raspberry. ..

The content of fruit juice in the effervescent alcoholic beverage is not particularly limited, but may be, for example, 0.1 w / v% or more and 50.0 w / v% or less, 0.1 w / v% or more, 46.0 w. / V% or less, 0.1 w / v% or more, 40.0 w / v% or less, 0.2 w / v% or more, 35.0 w / v% or less Often, it may be 0.2 w / v% or more and 30.0 w / v% or less, 0.2 w / v% or more and 25.0 w / v% or less, 0.2 w / v% or less. It may be 20.0 w / v% or less, 0.3 w / v% or more, 15.0 w / v% or less, 0.3 w / v% or more, 10.0 w / v% or more. It may be less than or equal to, and may be 0.3 w / v% or more and 5.0 w / v% or less.

The above-mentioned Patent Document 1 describes that a carbon dioxide gas-containing beverage is produced by adding one or more selected from octenyl succinate starch, pectin and tamarind gum. On the other hand, in this production method, octenyl succinate starch, pectin and tamarind gum may not be added. The beverage may also be free of octenyl succinate starch, pectin and tamarind gum.

Patent Document 2 described above describes the production of a saponin-containing beverage by adding a rare sugar syrup containing D-psicose, D-sorbose, D-tagatose and D-allose. On the other hand, in this production method, D-psicose, D-sorbose, D-tagatose or D-allose may not be added, and D-psicose, D-sorbose, D-tagatose and D-allose are not added. It may be that. The beverage may also be free of D-psicose, D-sorbose, D-tagatose or D-allose, or may be free of D-psicose, D-sorbose, D-tagatose and D-allose. good.

The above-mentioned Patent Document 3 describes that a carbonated beverage is produced by adding an antifoaming agent. On the other hand, in this production method, the antifoaming agent (specifically, the oil and fat composition of silicone oil, glycerin fatty acid ester, sorbitan fatty acid ester, and glycerin fatty acid ester and / or sorbitan fatty acid ester) may not be added. good. In addition, the present beverage may not contain an antifoaming agent (specifically, an oil / fat composition of silicone oil, glycerin fatty acid ester, sorbitan fatty acid ester, and glycerin fatty acid ester and / or sorbitan fatty acid ester).

The above-mentioned Patent Document 4 describes that a food or drink is produced by adding lactic acid bacteria. On the other hand, in this production method, lactic acid bacteria may not be added. Moreover, this beverage may not contain lactic acid bacteria.

Next, a specific embodiment according to the present embodiment will be described.

[Manufacturing of effervescent alcoholic beverages]
In Example 1-1, pure water, carbonated water, raw material alcohol having an alcohol content of 65.5 v / v%, lemon juice, fructose-dextrose liquid sugar, citric acid, and a fragrance are mixed. As a result, a beverage having an alcohol content of about 7 v / v%, a carbon dioxide gas pressure of 2.5 kgf / cm ² at 20 ° C., and 0.78 w / v% of lemon juice was obtained.

In Example 1-2, the above-mentioned example except that Yucca extract (Sarakeep (registered trademark) PE, manufactured by Maruzen Pharmaceuticals Co., Ltd.) was further added in an amount such that the content in the finally obtained beverage was 100 ppm. A beverage containing 100 ppm yucca extract was obtained in the same manner as in 1-1.

In Example 1-3, octenyl succinic acid starch (Emulster (registered trademark) A1, manufactured by Matsutani Chemical Industry Co., Ltd.) was further added in an amount such that the content in the finally obtained beverage was 0.1 g / 100 mL. A beverage containing 0.1 g / 100 mL of octenyl succinic acid starch was obtained in the same manner as in Example 1-1 described above except for the above.

In Example 1-4, the above is described except that a Quillaia extract (Qillaianin (registered trademark) C-100, manufactured by Maruzen Pharmaceuticals Co., Ltd.) was further added in an amount such that the content in the finally obtained beverage was 200 ppm. A beverage containing 200 ppm of Quillaia extract was obtained in the same manner as in Example 1-1.

In Example 1-5, the content of the yucca extract in the finally obtained beverage is 100 ppm, and the content of the Quillaia extract in the finally obtained beverage is 200 ppm. , A beverage containing 100 ppm of Yucca extract and 200 ppm of Quillaia extract was obtained in the same manner as in Example 1-1 described above except that they were added.

[Evaluation of foam characteristics]
For each of the beverages produced in Examples 1-1-5 as described above, their foaming properties were evaluated by a plurality of skilled panelists. Specifically, each panelist observed the foam layer formed on the liquid surface when the beverage was poured into a cup, and visually evaluated the fineness of the foam and the foaming to give a score. Regarding the fineness of the foam, 1 point, 2 points, 3 points, 4 points are given based on the criteria that 1 point is given when it is evaluated as very coarse and 5 points are given when it is evaluated as very fine. Points or 5 points were given. Regarding foaming, 1 point, 2 points, 3 points, 4 points or 5 points were given. In addition, the NIBEM value of each beverage was also measured.

[sensory test]
As described above, each of the beverages produced in Examples 1-1 to 1-5 was subjected to a sensory test by a plurality of skilled panelists capable of evaluating food sensory. Specifically, each panelist evaluated each beverage for "alcohol odor", "egg taste", "milky mellowness, swelling", and "comprehensive evaluation as a beverage" and gave points.

Regarding "alcohol odor" and "egg taste", 1 point and 2 points are given based on the criteria that 1 point is given when it is evaluated as very weak and 5 points are given when it is evaluated as very strong. 3, 4, or 5 points were given. Regarding "milky mellowness and swelling", 1 point is given when it is evaluated that it is not felt at all, and 5 points is given when it is evaluated that it is very felt. 2, 3 points, 4 points or 5 points were given. Regarding "comprehensive evaluation as a beverage", 1 point, 2 points, 3 points are given based on the criteria that 1 point is given when it is evaluated as very bad and 5 points are given when it is evaluated as very good. Points, 4 points or 5 points were given.

[result]
In FIG. 1, for each of the beverages produced in Examples 1-1 to 1-5, the alcohol content (v / v%), the Kiraya extract content (ppm), and the Yukka extract with respect to the composition thereof. It shows the content (ppm) and the content (ppm) of octenyl succinate starch, shows the evaluation results of foam fineness, foaming and NIBEM value (seconds) with respect to foam characteristics, and "alcohol odor" and "egg taste" with respect to sensory tests. , "Milk-like mellowness, swelling" and "Comprehensive evaluation as a beverage" are shown.

The score shown in FIG. 1 is an arithmetic mean value obtained by dividing the total of the scores given by the plurality of panelists by the number of the panelists. The lower the score, the more preferable the "alcoholic odor" and "egg taste", and the higher the score, the more preferable the "milky mellowness, swelling" and "comprehensive evaluation as a beverage". Is shown.

As shown in FIG. 1, the beverage of Example 1-1 produced without adding any of the Quillaia extract, the Yucca extract and the octenyl succinic acid starch did not have the foaming property and the foaming property.

The beverage of Example 1-2 produced by adding 100 ppm of yucca extract had a slight foaming property, but was so poor in foaming property that the NIBEM value could not be measured.

The beverage of Example 1-3 produced by adding 0.1 g / 100 mL of octenyl succinic acid starch was excellent in the fineness of foam, but in addition to lacking "milky mellowness and swelling". , "Alcohol odor" was relatively strong, and "Comprehensive evaluation as a beverage" was not high.

The beverage of Example 1-4 produced by adding 200 ppm of Quillaia extract had an excellent foaming property showing an NIBEM value of 414, but lacked "milky mellowness and swelling". In addition, the "egg taste" was strong, the "alcoholic odor" was relatively strong, and the "comprehensive evaluation as a beverage" was not high.

On the other hand, the beverage of Example 1-5 produced by adding 100 ppm of Yukka extract and 200 ppm of Quillaia extract had excellent foaming characteristics in which a fine foam layer was formed and an NIBEM value of 414. In addition to having the excellent foaming characteristics shown, it has an extremely effective characteristic favorable flavor of "milky mellowness and swelling", and also has "exciting taste" and "alcoholic odor". It was effectively reduced and the "comprehensive evaluation as a beverage" was high.

That is, by using the Yucca extract and the Quillaia extract in combination, not only when the Yucca extract and the Quillaia extract are not used, but also when the Yucca extract or the Quillaia extract is used alone. However, the fineness of the foam and the foaming characteristics are effectively improved without impairing the foaming characteristics, and the preferable flavor peculiar to the combined use is very effectively imparted, and the astringent taste and the alcoholic odor are effective. It was shown that the flavor was effectively improved.

[Manufacturing of effervescent alcoholic beverages]
In Example 2-1 a 100 ppm yucca extract and 100 ppm yucca extract were used in the same manner as in Example 1-5 above, except that the Quillaia extract was added in an amount such that the content in the finally obtained beverage was 20 ppm. A beverage containing 20 ppm of Quillaia extract was obtained.

In Example 2-2, 100 ppm of yucca extract and 100 ppm of yucca extract were obtained in the same manner as in Example 1-5 above, except that the Quillaia extract was added in an amount such that the content of the finally obtained beverage was 100 ppm. A beverage containing 100 ppm of Quillaia extract was obtained.

As Example 2-3, a beverage containing 100 ppm of Yucca extract and 200 ppm of Quillaia extract produced in Example 1-5 above was used.

In Example 2-4, 100 ppm of yucca extract and 100 ppm of yucca extract were obtained in the same manner as in Example 1-5 above, except that the Quillaia extract was added in an amount such that the content of the finally obtained beverage was 400 ppm. A beverage containing 400 ppm of Quillaia extract was obtained.

In Example 2-5, 100 ppm of yucca extract and 100 ppm of yucca extract were obtained in the same manner as in Example 1-5 above, except that the Quillaia extract was added in an amount such that the content in the finally obtained beverage was 600 ppm. A beverage containing 600 ppm of Quillaia extract was obtained.

[Evaluation of foam characteristics]
In the same manner as in Example 1 described above, the foaming characteristics of each of the beverages produced in Examples 2-1 to 2-5 were evaluated.

[Evaluation of foam characteristics]
Similar to Example 1 above, each of the beverages produced in Examples 2-1 to 2-5 was subjected to a sensory test.

[result]
FIG. 2 shows, for each of the beverages produced in Examples 2-1 to 2-5, the alcohol content (v / v%), the Kiraya extract content (ppm), and the Yukka extract with respect to their composition. The content (ppm) is shown, the fineness of the foam and the evaluation result of foaming are shown with respect to the foam characteristics, and the sensory test shows "alcohol odor", "egg taste", "milky mellowness, swelling" and " The evaluation result of "Comprehensive evaluation as a beverage" is shown.

As shown in FIG. 2, as the content of the Quillaia extract increased, the foaming characteristics of the beverage tended to improve. However, the fineness of the foam did not change when the content of the Quillaia extract was 200 ppm or more.

In the sensory test, the beverage of Example 2-5 produced by adding 600 ppm of Quillaia extract together with the yucca extract had a strong “egg taste” and a low “comprehensive evaluation as a beverage”.

On the other hand, the beverages of Examples 2-1 to 2-4 produced by adding less than 600 ppm (specifically, 20 ppm or more and 400 ppm or less) of Quillaia extract together with the yucca extract are "milky". It had "mellowness and swelling", and "extract taste" was suppressed, and the "comprehensive evaluation as a beverage" was higher than that of the beverage of Example 2-5.

In particular, the beverages of Examples 2-2 to 2-4 produced by adding Quillaia extract of more than 20 ppm and less than 600 ppm (specifically, 100 ppm or more and 400 ppm or less) together with the yucca extract are foamy. In addition to being excellent in fineness and foaming, the peculiar flavor of "milky mellowness and swelling" was effectively imparted, and the "alcoholic odor" was also effectively suppressed.

Further, the beverages of Examples 2-2 to 2-3 produced by adding the Quillaia extract of more than 20 ppm and less than 400 ppm (specifically, 100 ppm or more and 200 ppm or less) together with the yucca extract are "milk". The peculiar flavor of "mellowness and swelling" was effectively imparted, and the "egg taste" was extremely effectively reduced, resulting in an extremely high "comprehensive evaluation as a beverage".

Further, the beverages of Examples 2-3 to 2-4 produced by adding the Quillaia extract of more than 100 ppm and less than 600 ppm (specifically, 200 ppm or more and 400 ppm or less) together with the yucca extract are foamy. In addition to being extremely fine and foamy, the unique flavor of "milky mellowness and swelling" was extremely effectively imparted, and the "alcoholic odor" was extremely effectively suppressed.

[Manufacturing of effervescent alcoholic beverages]
In Example 3-1 the yucca extract and the 10 ppm yucca extract were obtained in the same manner as in Example 1-5 above, except that the yucca extract was added in an amount such that the content in the finally obtained beverage was 10 ppm. A beverage containing 200 ppm of Quillaia extract was obtained.

In Example 3-2, the yucca extract and the yucca extract of 50 ppm were obtained in the same manner as in Example 1-5 above, except that the yucca extract was added in an amount such that the content in the finally obtained beverage was 50 ppm. A beverage containing 200 ppm of Quillaia extract was obtained.

As Example 3-3, a beverage containing 100 ppm of Yucca extract and 200 ppm of Quillaia extract produced in Example 1-5 above was used.

In Example 3-4, the Yucca extract and the 200 ppm Yucca extract were obtained in the same manner as in Example 1-5 above, except that the Yucca extract was added in an amount such that the content in the finally obtained beverage was 200 ppm. A beverage containing 200 ppm of Quillaia extract was obtained.

In Example 3-5, the Yucca extract and 300 ppm of Yucca extract were obtained in the same manner as in Example 1-5 above, except that the Yucca extract was added in an amount such that the content of the finally obtained beverage was 300 ppm. A beverage containing 200 ppm of Quillaia extract was obtained.

[Evaluation of foam characteristics]
In the same manner as in Example 1 described above, the foaming characteristics of each of the beverages produced in Examples 3-1 to 3-5 were evaluated.

[Evaluation of foam characteristics]
Similar to Example 1 above, each of the beverages produced in Examples 3-1 to 3-5 was subjected to a sensory test.

[result]
FIG. 3 shows, for each of the beverages produced in Examples 3-1 to 3-5, the alcohol content (v / v%), the Kiraya extract content (ppm), and the Yukka extract with respect to their composition. The content (ppm) is shown, the fineness of the foam and the evaluation result of foaming are shown with respect to the foam characteristics, and the sensory test shows "alcohol odor", "egg taste", "milky mellowness, swelling" and " The evaluation result of "Comprehensive evaluation as a beverage" is shown.

As shown in FIG. 3, as the content of the yucca extract increased, the fineness of the foam and the foaming characteristics tended to improve. Regarding the sensory test, the beverage of Example 3-5 produced by adding 300 ppm of Yucca extract together with the Quillaia extract had a strong “egg taste” and a low “comprehensive evaluation as a beverage”.

On the other hand, the beverages of Examples 3-1 to 3-4 produced by adding less than 300 ppm (specifically, 10 ppm or more and 200 ppm or less) of yucca extract together with the Quillaia extract are "milky". It had "mellowness and swelling", and "extract taste" was suppressed, and the "comprehensive evaluation as a beverage" was higher than that of the beverage of Example 3-5.

In particular, the beverages of Examples 3-2 to 3-4 produced by adding a yucca extract of more than 10 ppm and less than 300 ppm (specifically, 50 ppm or more and 200 ppm or less) together with the Quillaia extract are foamy. In addition to being excellent in fineness and foaming, the unique flavor of "milky mellowness and swelling" is effectively imparted, and the "alcoholic odor" is also effectively suppressed, making it a "comprehensive beverage". "Evaluation" was high.

Further, the beverages of Examples 3-2 to 3-3 produced by adding the Yucca extract of more than 10 ppm and less than 200 ppm (specifically, 50 ppm or more and 100 ppm or less) together with the Quillaia extract are "milk". The peculiar flavor of "mellowness and swelling" was effectively imparted, and the "egg taste" was extremely effectively reduced, resulting in an extremely high "comprehensive evaluation as a beverage".

Further, the beverages of Examples 3-3 to 3-4 produced by adding a yucca extract of more than 50 ppm and less than 300 ppm (specifically, 100 ppm or more and 200 ppm or less) together with the Quillaia extract are foamy. In addition to being extremely fine and foamy, the unique flavor of "milky mellowness and swelling" was extremely effectively imparted, and the "alcoholic odor" was extremely effectively suppressed.

Claims (10)

A sparkling alcoholic beverage containing a yucca extract of 1 ppm or more and 290 ppm or less and a Quillaia extract of 5 ppm or more and 590 ppm or less. The effervescent alcoholic beverage according to claim 1 , wherein the NIBEM value is 30 or more. The effervescent alcoholic beverage according to claim 1 or 2 , which is a non-fermented beverage. The effervescent alcoholic beverage according to any one of claims 1 to 3, which is a non-wheat beverage. The effervescent alcoholic beverage according to any one of claims 1 to 4, which comprises fruit juice. A method for producing effervescent alcoholic beverages
To add the yucca extract so that the content in the effervescent alcoholic beverage is 1 ppm or more and 290 ppm or less ,
Adding the Quillaia extract so that the content in the effervescent alcoholic beverage is 5 ppm or more and 590 ppm or less ,
A method for producing an effervescent alcoholic beverage, including. The effervescent alcoholic beverage having an NIBEM value of 30 or more is produced.
The method for producing an effervescent alcoholic beverage according to claim 6 . Producing the effervescent alcoholic beverage without using wheat,
The method for producing an effervescent alcoholic beverage according to claim 6 or 7. Including adding fruit juice,
The method for producing an effervescent alcoholic beverage according to any one of claims 6 to 8. In the production of the effervescent alcoholic beverage, the Yukka extract is added so that the content in the effervescent alcoholic beverage is 1 ppm or more and 290 ppm or less, and the content in the effervescent alcoholic beverage is 5 ppm or more and 590 ppm or less. A method for improving the flavor of the effervescent alcoholic beverage by adding the Quillaia extract as compared with the case where the Yukka extract and the Quillaia extract are not added.

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