JP7128029B2 - Fruit-flavored alcoholic beverage and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fruit-flavored alcoholic beverage, and more particularly to a packaged fruit-flavored alcoholic beverage that is distributed in the market in a state of being filled in a container.

A fruit-flavored alcoholic beverage refers to an alcoholic beverage having the flavor of edible fruit. Fruit-flavored alcoholic beverages generally contain fruit juice for the purpose of imparting the sweetness, sourness and aroma of fruits and improving the palatability of the alcoholic beverage. Fruit juice refers to juice obtained by squeezing a fruit.

As fruit-flavored alcoholic beverages, for example, many products containing citrus juice such as grapefruit, lemon, lime, and orange, and products containing fruit juice such as plum, apple, grape, and strawberry are on the market. For example, shochu high is originally a fruit-flavored alcoholic beverage made by diluting ko-type shochu with lemon and carbonated water to make it easier to drink. In addition, many fruit-flavored alcoholic beverages prepared by dividing various fruit juices with carbonated water and alcohol have been commercialized.

A fruit-flavored alcoholic beverage containing fruit juice allows the enjoyment of fruit-derived sweetness and sourness, fullness of taste, and the like. Fruit juice has the effect of imparting richness and body to the taste due to components such as carbohydrates, citric acid and amino acids, and has the effect of reducing the bitterness of carbonic acid, which is beneficial for improving the taste. On the other hand, fruit juice contains tissue components of plants, and microorganisms easily proliferate in beverages containing fruit juice, so there is a problem of poor storage stability.

In order to distribute beverages to the market, they need to be filled in containers, and the growth of microorganisms that cause turbidity and offensive odors in beverages is prevented during the period from manufacture to filling in containers and consumption by consumers. There is a need.

For example, soft drinks are subject to the Food Sanitation Law, and sterilization conditions are determined mainly by the pH of the drink. That is, when the pH is less than 4, the sterilization treatment is equivalent to or greater than the heat treatment at 65 ° C. for 10 minutes, and when the pH is 4 or more and less than 4.6, the heat treatment is equivalent to the heat treatment at 85 ° C. for 30 minutes. Each of the above sterilization treatments should be performed. Carbonated soft drinks that do not contain plant or animal tissue components may not need to be sterilized, but if they contain plant or animal tissue components, sterilization according to the beverage pH need to do Although the sterilization conditions under the Food Sanitation Law are not directly applied to carbonated alcoholic beverages, the sterilization conditions under the Food Sanitation Law can be referred to when plant or animal tissue components are contained.

However, when the beverage is heated for sterilization, the flavor components are reduced or changed, and in fruit-flavored beverages, there is a problem that the fresh fruit flavor is lost.

The flavor components that contribute to the raw fresh flavor of fruit vary depending on the type of fruit, etc., but in all cases, the flavor components decrease or other components change over time after picking and squeezing. As a result, the freshness is spoiled. Especially when it is placed under high temperature such as by heating for sterilization, the decrease or change in the fresh flavor becomes more remarkable.

For example, in citrus fruits such as lemons, citral is known as a flavor component that contributes to the fresh fruit flavor of raw fruits, but citral is relatively easily decomposed by heating or long-term storage, and the citrus flavor weakens. , Degradation products produce a degraded odor, which impairs the fresh feeling.

As a method for producing a container-packed beverage for room temperature distribution to which the flavor of raw fresh fruit is imparted, for example, a non-carbonated beverage prepared under low temperature conditions of 10 ° C. or less is filled in a container, sealed, and subjected to high pressure treatment. A method for producing a container-packaged beverage composed of a non-carbonated beverage whose freshness is effectively maintained, characterized by maintaining the temperature of the beverage at the low-temperature condition throughout the entire process until storage (Patent Document 1). Alternatively, after heat sterilizing the beverage raw material liquid, aseptically add flavoring and fill the container with the beverage in an aseptic environment to prevent the deterioration of the beverage aroma due to heating and create a natural and fresh flavor. Methods for obtaining beverages (Patent Document 2) are known, but these conventional methods have problems such as requiring special production equipment, being inapplicable to carbonated beverages, and not being sufficiently effective. There is

Especially in the case of alcohol-containing beverages, the bitterness and pungent odor caused by ethanol masks the flavor of raw fresh fruit, making it more difficult to perceive. There is a demand for a packaged alcoholic beverage in which the flavor of fruit is not masked and can be felt sufficiently.

Fruit extracts are sometimes used for the purpose of imparting fruit flavors to beverages. A fruit extract refers to a fruit component extracted using a solvent such as alcohol or water. As a method for obtaining a fruit extract having a good fragrance inherent in the fruit material, for example, the extraction process is performed after pressurizing the material to be extracted in an atmosphere of a pretreatment gas. A method is known (Patent Document 3).

JP 2016-208966 A Japanese Patent Application Laid-Open No. 2003-111579 JP 2007-229590 A

The present invention is intended to solve the above-mentioned conventional problems, and the object thereof is to provide a fruit that does not easily lose its fruitiness and freshness at the time of production even after the passage of time after production, and has excellent storage stability. To provide a flavored alcoholic beverage.

The present invention provides a fruit-flavored alcoholic beverage containing fruit extract and no fruit juice.

In one certain form, the fruit-flavored alcoholic beverage is not subjected to heat sterilization.

In one certain form, the fruit extract is an unheated fruit extract that has not been substantially heated.

In one certain form, the fruit extract is extracted using fresh fruit or frozen fruit obtained by freezing the raw fruit as a raw material and using liquefied gas as a solvent.

In one embodiment, the fruit-flavored alcoholic beverage has an alcohol content of 3 to 10 v/v%.

In one certain form, the fruit-flavored alcoholic beverage is a carbonated beverage.

In one embodiment, the fruit-flavored alcoholic beverage has a carbon dioxide pressure of 1.0 to 4.5 gas volumes.

In one embodiment, the fruit-flavored alcoholic beverage has a fruit extract content of 0.05 to 5 g/L.

In one embodiment, the fruit is at least one selected from the group consisting of lemons, grapes, peaches, pineapples, plums, shikuwasa and grapefruits.

In one certain form, the fruit-flavored alcoholic beverage is a packaged beverage.

The present invention also provides a method for producing a fruit-flavored alcoholic beverage that includes the step of containing a fruit extract and does not include the step of containing a fruit juice.

In one certain form, the method for producing a fruit-flavored alcoholic beverage does not include a step of heat sterilization.

In one certain form, the fruit extract is an unheated fruit extract that has not been substantially heated.

In one certain form, the fruit extract is extracted using fresh fruit or frozen fruit obtained by freezing the raw fruit as a raw material and using liquefied gas as a solvent.

According to the present invention, it is possible to provide a fruit-flavored alcoholic beverage that does not easily lose its fruitiness and freshness at the time of production even after the passage of time after production, and that has excellent storage stability. In addition, since the fruit-flavored alcoholic beverage of the present invention prevents the growth of microorganisms for a long period of time, there is no need for sterilization treatment, and it is possible to provide the market with the fresh fruit flavor maintained. can.

The fruit-flavored alcoholic beverage of the present invention (hereinafter sometimes simply referred to as "alcoholic beverage") contains a fruit extract. A fruit extract refers to a fruit component obtained by contacting a fruit with a solvent such as alcohol or water and eluting the component into the solvent.

The method for producing the fruit extract is not particularly limited as long as it is a method for extracting fruit aroma and taste components from fruit. A preferred method for producing a fruit extract is a method of eluting fruit components using a liquefied gas (including a supercritical gas) as a solvent, and then separating and recovering the fruit extract by vaporizing the liquefied gas. Such a method is specifically described, for example, in JP-A-59-73002. A preferred example of liquefied gas is carbon dioxide.

A preferred method for producing a fruit extract is a method that is carried out substantially without heating. Carrying out the production method substantially without heating means that the step of eluting the components from the fruit and the step of removing the solvent from the eluate are carried out at about room temperature without heating. By doing so, volatilization of the components eluted from the fruit is prevented, and deterioration of the components is also prevented, thereby maintaining the flavor of the raw fresh fruit. The temperature at which the method for producing the fruit extract is carried out is preferably 0 to 30°C, more preferably 5 to 20°C.

A preferred method for producing a fruit extract uses fresh fruit or frozen fruit obtained by freezing fresh fruit as raw materials. Since these are not heated and their flavor components are not reduced or changed, by using them as raw materials, it is possible to obtain a fruit extract with an excellent raw fresh fruit flavor.

The fruit from which the fruit extract is extracted is not particularly limited as long as it has a flavor that improves the palatability of alcoholic beverages. Examples include lemon, grape, peach, pineapple, plum, apple, orange, lime, grapefruit, shikuwasa, citrus, mandarin orange, and cherry.

As the fruit extract, one type may be used, or a plurality of types may be used. Preferably, the fruits from which the fruit extract is extracted are lemon, grape, plum, Shikuwasa, and grapefruit.

The content of the fruit extract varies depending on the type of fruit, extraction method, etc., but is 0.05 to 5 g/L, preferably 0.1 to 1.0 g/L. If the content of the fruit extract is less than 0.05 g/L, the fresh flavor of the fruit is likely to be masked by the bitterness and irritating odor of alcohol, and if it exceeds 5 g/L, the flavor balance of the alcoholic beverage becomes poor. Cheap.

By using the fruit extract, it becomes possible to impart not only the aroma of the fruit but also the taste of the fruit to the alcoholic beverage. Moreover, the fruit extract does not substantially contain plant tissue components. Therefore, when a fruit extract is used, plant tissue components are not introduced into the beverage.

Also, the alcoholic beverage of the present invention does not contain fruit juice. Therefore, plant tissue components are not introduced into the beverage.

The alcoholic beverage of the present invention does not substantially contain plant tissue components. Therefore, the proliferation of microorganisms is prevented for a long period of time, and the fruitiness and freshness at the time of production do not easily deteriorate even after the passage of time after production, resulting in an alcoholic beverage with excellent storage stability.

The alcoholic beverage of the present invention does not substantially contain plant tissue components, and the growth of microorganisms is prevented over a long period of time. Therefore, the alcoholic beverage of the present invention can be distributed at room temperature. Moreover, the alcoholic beverage of the present invention does not need to be subjected to sterilization treatment such as heat treatment for the purpose of preventing the growth of microorganisms.

In a preferred embodiment, the alcoholic beverage of the present invention does not undergo heat treatment both during the production process, for example, before filling into containers, and after production, for example, after filling into containers. As a result, the alcoholic beverage of the present invention is provided to the market in a state in which the raw fresh fruit flavor is sufficiently maintained.

The alcoholic beverage of the invention contains alcohol, ie ethanol, in an amount of 3-12 v/v %, preferably 6-10 v/v %. If the alcohol content is less than 3 v/v%, the flavor balance tends to be poor as an alcoholic beverage, and if it exceeds 12 v/v%, the flavor of raw fresh fruit is likely to be masked by the bitterness and irritating odor of alcohol. .

The alcohol used for the alcoholic beverage of the present invention is not particularly limited as long as it is other than the fruit ingredient-containing raw liquor. When a fruit component-containing raw liquor is used, the plant tissue component is introduced, which lowers the storage stability of the alcoholic beverage.

Specific examples of alcohol include raw material alcohol, spirits (vodka, gin, rum, etc.), liqueurs, whiskey, shochu (type A, type B, mixture of type B), etc., and brewing of sake, wine, beer, etc. Liquor is mentioned. These may be used singly or in combination.

The alcoholic beverage of the present invention preferably contains carbon dioxide gas. Carbon dioxide gas is preferably used in an amount within the range of a gas volume of 1.0 to 4.5. If the gas volume of the carbon dioxide gas is less than 1.0, the refreshing feeling typical of carbonated beverages is lacking. The carbon dioxide gas volume is preferably between 1.5 and 3.5.

The alcoholic beverages of the present invention preferably contain sweeteners. Sweetening substance refers to a substance capable of imparting sweetness to a beverage. For example, high-intensity sweeteners, sugars and sugar alcohols are sweet substances. High-intensity sweeteners here are classified as "designated additives" designated by the Minister of Health, Labor and Welfare and "existing additives" that have been used for many years as natural additives and are classified as "sweeteners". A substance that is Substances contained in "designated additives" and "existing additives" are listed on the website of the Japan Food Additives Association.

Specific examples of sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, swingle extract, rhamnose and ribose. is mentioned.

Specific examples of saccharides include fructose-glucose liquid sugar, sugar, maltose and lactose.

Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol and maltitol.

As the sweet substance, one type of substance may be used, or a plurality of types of substances may be used. Preferably, the sweetener is acesulfame potassium, sucralose, fructose corn syrup and the like.

The alcoholic beverage of the present invention preferably contains a sour substance. A sour substance refers to a substance capable of imparting a sour taste to a beverage. In general, sour substances are acidulants and acids or salts thereof that are harmless to the human body. The acidulants referred to herein refer to substances classified as "acidifiers" in the above "specified additives" and "existing additives".

Specific examples of acidulants include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, and sodium acetate. , DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphorus acid. These can be used in the form of salts such as potassium salts and sodium salts, and can also be used in the form of buffer solutions.

As the sour substance, one type of substance may be used, or a plurality of types of substances may be used. Preferably, the sour tastant is citric acid or the like.

The alcoholic beverage of the present invention optionally contains fruit flavors. Fruit flavors are fragrances that reproduce the aroma of edible fruits. The fruit flavor enhances the refreshing and refreshing feeling of the alcoholic beverage and is contained to make it easier to drink. As the fruit flavor, one type of flavor may be used, or multiple types of flavors may be used.

In the alcoholic beverage of the present invention, if necessary, raw materials and food additives commonly used in the field of carbonated alcoholic beverages, such as pigments, flavors, vitamins, amino acids, water-soluble dietary fibers, stabilizers, emulsifiers, etc. may be used. Caramel etc. are mentioned as a specific example of a pigment|dye.

The method for producing an alcoholic beverage of the present invention includes steps normally performed when producing an alcoholic beverage, as described below as an example. Predetermined amounts of drinking water, fruit extract, alcohol, and other ingredients such as sweet substances, sour substances, fruit flavors, and food additives are uniformly mixed. The resulting mixture is then cooled. Carbonate if necessary. After that, the desired alcoholic beverage can be produced by filling and sealing the container. You may filter using a membrane filtration filter after carbonation. Alternatively, an alcoholic beverage may be prepared by preparing an intermediate liquid in a concentrated state and then diluting it with water or carbonated water.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these.

<Example 1>
Flavor Improvement by Addition of Unheated Lemon Extract A lemon alcoholic beverage base liquid was prepared by blending the raw materials shown in Table 1 in predetermined amounts. A general-purpose product was used as the lemon flavoring agent.

[Table 1]

The lemon alcoholic beverage base liquid was divided into a plurality of portions, and a predetermined amount of non-heated lemon extract manufactured by Shonan Koryo Co., Ltd. was added to each portion. The amount of unheated lemon extract added was varied within the concentration range of 0 to 10 g/L.

The non-heated lemon extract is extracted at room temperature using frozen fresh lemon as a raw material and liquefied carbon dioxide as a solvent.

The resulting lemon alcoholic beverage was subjected to a sensory test. A sensory test of lemon alcoholic beverages was conducted as follows.

Five panelists in charge of developing fruit-flavored alcoholic beverages tasted each beverage, and found (1) lemon-like flavor, (2) freshness of flavor, (3) deterioration odor, (4) ethanol bitterness, stimulation, and (5). Regarding the overall evaluation as a drink, a five-step evaluation was performed, with 5 being high and 1 being low. As the evaluation score, the average value of five persons' scores was adopted. Table 2 shows the results.

[Table 2-1]

[Table 2-2]

In test groups 1 to 7, to which non-heated lemon extract was added, compared to the non-additive control group, the lemon-like flavor and freshness were high, and the deterioration odor and the bitterness and irritation caused by ethanol were suppressed. In particular, test plots 2 to 6 to which 0.05 to 5 g/100 ml of non-heated lemon extract was added were highly evaluated.

<Example 2>
Effect of sterilization treatment when lemon extract and lemon juice are added Instead of various concentrations of unheated lemon extract, 0.1 g / L of general-purpose heated lemon extract, 0.1 g / L of the above unheated lemon extract, or A lemon alcoholic beverage was produced in the same manner as in Example 1, except that 1 v/v% lemon concentrated fruit juice general-purpose product was used.

The general-purpose heated lemon extract is obtained by using fresh lemon as a raw material and concentrating it by heating.

Each lemon alcoholic beverage was then subjected to pasteurization. The content of the sterilization treatment is heating at 65° C. for 20 minutes.

In the same manner as in Example 1, the lemon alcoholic beverages before and after sterilization were subjected to a sensory test. Table 3 shows the results. In the table, "○" indicates that the extract or fruit juice was blended or sterilized, and "×" indicates that the extract or fruit juice was not blended or sterilized.

[Table 3-1]

[Table 3-2]

As a result of the experiment, Test Group 2, to which the non-heated lemon extract was added and which was not sterilized, had the highest lemon-like flavor and freshness, and suppressed deterioration odor, bitterness and irritation caused by ethanol. When the non-heated lemon extract was added, a high flavor-improving effect was observed even in Test Group 4 where sterilization was performed.

When the heated lemon extract was added, a higher flavor-improving effect was confirmed in Test Group 1, which was not sterilized, compared to Test Group 3, which was sterilized.

<Example 3>
Effect of alcohol concentration when unheated lemon extract is added A lemon alcoholic beverage was produced in the same manner as in 1, and the lemon alcoholic beverage was subjected to a sensory test. Table 4 shows the results. In the table, "O" indicates that the extract was blended, and "X" indicates that the extract was not blended.

[Table 4-1]

[Table 4-2]

As a result of the experiment, in the alcohol concentration range of 3 to 10%, the flavor of the sample to which the non-heated extracted lemon extract was added had a high lemon-like and fresh feeling, and the bitterness and irritation caused by deterioration odor and ethanol were suppressed.

<Example 4>
Effect of sterilization treatment when grape extract and grape juice are added A grape alcoholic beverage base liquid was prepared by blending the raw materials shown in Table 5 in predetermined amounts. A general-purpose product was used as the grape flavoring agent.

[Table 5]

Grape alcoholic beverage base liquid instead of lemon alcoholic beverage base liquid, heated grape extract general-purpose product instead of heated lemon extract, unheated grape extract (manufactured by Shonan Koryo Co., Ltd.) instead of unheated lemon extract, lemon juice A grape alcoholic beverage was produced in the same manner as in Example 2 except that general-purpose grape juice was used instead, sterilized, and subjected to a sensory test. Table 6 shows the results.

The unheated grape extract is extracted at room temperature using frozen raw grapes as raw materials and liquefied carbon dioxide gas as a solvent.

The heated grape extract is obtained by heating and concentrating raw grapes as raw materials.

[Table 6-1]

[Table 6-2]

As a result of the experiment, Test Group 2, to which the non-heated grape extract was added and which was not sterilized, had the highest grape-like flavor and freshness, and suppressed deterioration odor, bitterness and irritation caused by ethanol. When the non-heated grape extract was added, the effect of improving the flavor was also observed in Test Group 4, which was sterilized.

When the heated grape extract was added, a higher flavor-improving effect was confirmed in Test Group 1, which was not sterilized, compared to Test Group 3, which was sterilized.

<Example 5>
Storage stability when lemon extract and lemon juice are added A lemon alcoholic beverage base solution (Table 1) was prepared in the same manner as in Example 1, and divided into four parts, each containing (1) 1% lemon juice , (2) 1% lemon juice and 0.1 g/L of heated lemon extract, (3) 0.1 g/L of heated lemon extract, and (4) 0.1 g/L of unheated lemon extract were added, and carbon dioxide gas was added. did.

The obtained four types of beverages were packed in 350 ml cans and sterilized by heating at 65° C. for 20 minutes. After that, the above four types of packaged beverages were stored at 60° C. for 3 days and 5 days, respectively, and sensory evaluation was carried out with the evaluation score of the unstored (day 0) beverage being 0 for each beverage. Sensory evaluation items and evaluation panels are the same as in Example 1.
Table 7 shows the results.

[Table 7-1]

[Table 7-2]

Compared to beverages using fruit juice or fruit juice and fruit extract, beverages using only fruit extract without using fruit juice maintained lemon-like flavor and freshness after the forced deterioration test, and had no deterioration odor and ethanol. Generation of bitterness and irritating odor was suppressed, and the overall evaluation as a beverage was high. By using only fruit extract without using fruit juice, flavor deterioration due to storage was suppressed.

In addition, in Examples 2 and 4, in the beverages heat-sterilized using the heated extract or the unheated extract, the flavor evaluation was higher when the unheated extract was used, and in Example 5 Both the heated and unheated extracts deteriorated the flavor after the storage test to the same degree. It was shown that flavor deterioration was suppressed.

Claims (8)

A fruit-flavored alcoholic beverage that contains a fruit extract, does not contain fruit juice, and has not been heat-sterilized ,
Fruit extracts are unheated fruit extracts that are extracted using liquefied gas as a solvent using fresh fruits or frozen fresh fruits as raw materials. can be,
Alcohol content is 3-10 v/v% and fruit extract content is 0.05-5 g/L
Fruit flavored alcoholic beverage . The fruit-flavored alcoholic beverage according to claim 1, wherein the fruit-flavored alcoholic beverage is a carbonated beverage. The fruit-flavored alcoholic beverage according to claim 1 , which has a carbon dioxide gas pressure of 1.0 to 4.5 gas volumes. 2. The fruit-flavored alcoholic beverage according to claim 1, wherein the fruit is at least one selected from the group consisting of lemon, grape, peach, pineapple, plum, shikuwasa and grapefruit. The fruit-flavored alcoholic beverage according to claim 1, which is a packaged beverage. The fruit-flavored alcoholic beverage according to claim 1, wherein the temperature at which the fruit extract is produced is 0 to 30°C. A method for producing a fruit-flavored alcoholic beverage that includes a step of containing a fruit extract and does not include a step of containing a fruit juice,
Does not include a step of heat sterilization,
A fruit extract is an unheated fruit extract that has not been substantially heated, and is extracted using fresh fruit or frozen fruit obtained by freezing fresh fruit as raw materials and using liquefied gas as a solvent. can be,
The alcohol content is 3-10 v/v%, and the fruit extract content is 0.05-5 g/L.
A method for producing a fruit-flavored alcoholic beverage . The method for producing a fruit-flavored alcoholic beverage according to claim 7, wherein the temperature at which the fruit extract is produced is 0 to 30°C.