JP7153050B2 - Packaged alcoholic beverage with enhanced fruit juice flavor - Google Patents

Description

The present invention provides an alcoholic beverage containing a citrus flavor component with an alcohol concentration of 1 to 12 w / v%, in which the fruit juice feeling of the alcoholic beverage is enhanced, harmonized, and a high-flavored alcoholic beverage imparting a mild alcoholic feeling, and It relates to the manufacturing method thereof.

In recent years, with the diversification of consumer tastes, a wide variety of packaged alcoholic beverages have been produced and sold, such as alcoholic beverages containing fruit juice, which are produced by mixing flavor ingredients such as fruit juice with alcohol. . Among them, bottled alcoholic beverages (RTD beverages) such as chuhai and cocktails, which are produced by mixing raw materials such as fruit juice with alcohol, are one of the alcoholic beverage categories with large production and sales volume. In particular, RTD beverages imparted with citrus flavor such as lemon are provided as alcoholic beverages that are highly popular with consumers because the refreshing flavor is mixed with alcohol.

In alcoholic beverages containing fruit juice, the flavor and taste of alcoholic beverages are adjusted by adding fruit juice, etc., to impart the flavor of fruit juice, etc. to the alcoholic beverage and harmonize the alcoholic feeling. In order to increase the palatability of alcoholic beverages, methods for harmonizing the taste of fruit juice, alcohol, etc. are being studied for the adjustment of the flavor and taste. In particular, in the case of alcoholic beverages with a relatively low alcohol concentration of 12 v / v% or less, the amount of fruit juice or the like that can be added is limited. A method for harmonizing the alcohol feeling and the like is being studied.

For example, in Patent Document 1, alcohol is added to a mixture obtained by mixing citrus fruit pulp cells and peel oil obtained from citrus fruit peel, alcohol is added and mixed, and an alcohol extract obtained by removing insoluble components is used to prepare an alcoholic beverage. Patent Document 2 describes a method for improving the flavor derived from citrus fruits, in which poly-γ-glutamic acid or a salt thereof is added to an alcoholic beverage containing fruit juice or the like containing 0.01 to 10% by weight of alcohol and organic acid. Patent Document 3 discloses a method for enhancing the fruit juice feeling of a fruit juice-containing alcoholic beverage by blending a fruit juice-containing alcoholic beverage with a swingle extract, disclosed.

Further, in Patent Document 4, an alcoholic beverage containing fruit juice, a high-intensity sweetener, or the like contains an acidulant composed of phosphoric acid or a salt thereof and an organic acid such as citric acid, malic acid, or ascorbic acid. A method for imparting a good flavor and refreshing feeling to an alcoholic beverage by adding sodium ascorbate to a lemon flavor-containing alcoholic beverage such as Chuhai in Patent Document 5 to adjust the pH of the beverage. Patent Document 6 discloses a method of suppressing the deterioration of lemon flavor aroma and maintaining the fresh lemon flavor aroma for a long period of time by adding sucralose to alcoholic beverages to reduce bitterness and burning caused by alcohol. A method is disclosed in which the feeling is suppressed and the light flavor of the alcohol is utilized.

As described above, in alcoholic beverages, various methods for enhancing the fruit juice feeling of alcoholic beverages and harmonizing the alcohol feeling have been disclosed. In particular, in citrus alcoholic beverages, etc., which are characterized by imparting a refreshing flavor, the above method is applied to improve the flavor of citrus alcoholic beverages. There is a problem that it is difficult to provide a citrus alcoholic beverage or the like with a palatable flavor and taste that makes use of the

On the other hand, a method of using salts for improving the flavor and taste of alcoholic beverages has also been disclosed. For example, in Patent Document 7, in a beer-taste beverage containing wheat-derived components and having a purine content of 1.1 mg/100 mL or less, drinking alcohol, calcium chloride, salt, potassium dihydrogen phosphate, and diphosphate By mixing at least one salt selected from ammonium hydride, magnesium sulfate, calcium sulfate and ammonium sulfate, in order to reduce the purine content, the ratio of malt used is reduced and drinking alcohol is added. Disclosed is a method for improving the pronounced alcoholicity of a brewed beer-tasting beverage. In addition, Patent Document 8 discloses that bitter substances such as caffeine, naringin and wormwood extract and salts such as potassium chloride and sodium chloride are added to alcoholic beverages having an alcohol concentration of 0.1 to 12 v / v%. It is disclosed to prepare an alcoholic beverage that quenches thirst like water, has a wide range of body and taste, and is refreshing by containing it. These disclosures are intended to adjust the taste of low-alcoholic beverages, but are not particularly directed to improving the flavor and taste of alcoholic beverages such as fruit juice-containing alcoholic beverages.

On the other hand, citral is known as a major flavor component in citrus-based beverages, and paracymene, dimethylstyrene, and the like are known as degrading components of citral. It is known that citral easily undergoes cyclization and oxidation reactions, and changes into substances such as paracymene (paracymene) and dimethylstyrene, which are undesirable in terms of aroma, due to cyclization and oxidation reactions. Of these, paracymen has a resin-like flavor and is an undesirable component in citrus beverages. Paracymene (C ₁₀ H ₁₄ ) is a monoterpene, and is a substance in which the para position of the benzene ring is substituted with a methyl group and an isopropyl group. Naturally contained in the essential oil components of cumin and thyme, it has a resin-like scent. Especially in alcoholic beverages, the peculiar aroma of paracymen impairs harmony, which is particularly undesirable. As described in Patent Document 5, it is an undesirable flavor in citrus-based beverages such as lemon-flavored beverages, and a method of suppressing the production of this component is employed in the production of beverages. .

In Patent Document 9, Satsuma mandarin flavored foods and drinks containing Satsuma mandarin flavor include β-ionone, methyl salicylate, 1-p-menthen-9-ol, 1-p-menthen-9-yl acetate, sapinene, p - An example of improving the fruit juice feeling of Satsuma mandarin-flavored foods and drinks by containing one or more types of cymen has been disclosed, but paracymen itself contains citral, which is a major aromatic component in citrus beverages. It is a deteriorated component and is not used in the production of citrus alcoholic beverages.

As mentioned above, in recent years, with the diversification of consumer tastes, a wide variety of alcoholic beverages, such as alcoholic beverages containing fruit juice, which are produced by mixing alcohol with flavoring ingredients such as fruit juice, have been provided. The refreshing flavor is mixed with alcohol, and it is provided as an alcoholic beverage that is highly popular with consumers. In the alcoholic beverage, providing a highly flavored alcoholic beverage imparting a mild alcoholic feeling with enhanced fruit juice feeling, harmoniousness and a mild alcoholic feeling while retaining the refreshing flavor enhances the palatability of the alcoholic beverage. Therefore, it should be mentioned as a further issue.

Japanese Patent Application Laid-Open No. 2010-252640. Japanese Patent Application Laid-Open No. 2009-268400. Japanese Patent Application Laid-Open No. 2015-208246. Japanese Patent Application Laid-Open No. 2007-117063. Japanese Patent Application Laid-Open No. 2007-319050. Japanese Patent Laid-Open No. 8-224075. Japanese Patent Laid-Open No. 2015-107100. JP-A-10-262642. Japanese Patent Laid-Open No. 2015-97513.

An object of the present invention is to enhance and improve the fruit juice feeling of an alcoholic beverage containing a citrus flavor component with an alcohol concentration of 1 to 12 w / v% while maintaining the refreshing flavor of the citrus alcoholic beverage. and to provide a highly flavored packaged alcoholic beverage in which alcohol feeling is suppressed .

In order to solve the above-mentioned problems, the present inventors have developed a highly flavored container that maintains the refreshing flavor of a citrus alcoholic beverage, enhances and improves the fruit juice feeling of the alcoholic beverage, and suppresses the alcoholic feeling. In the course of earnestly examining the provision of alcoholic beverages, in alcoholic beverages containing citrus flavor components with an alcohol concentration of 1 to 12 w / v%, paracymen is contained in a specific content in the beverage, and sodium chloride is specified. To provide a highly flavored packaged alcoholic beverage in which the fruit juice feeling of the alcoholic beverage is enhanced and improved while the refreshing flavor of the citrus alcoholic beverage is maintained, and the alcoholic sensation is suppressed by adding and containing a large amount of the alcoholic beverage. The present inventors have found that it is possible to achieve the present invention.

That is, the present invention provides an alcoholic beverage containing a citrus flavor component with an alcohol concentration of 1 to 12 w/v%, wherein the beverage contains 0.05 to 1.0 ppm of paracymen and 0.003 of sodium chloride. A method for producing a highly flavored alcoholic beverage imparted with enhanced fruit juice feeling, harmoniousness and mild alcoholic feeling of alcoholic beverage containing citrus flavor component, characterized by adding and containing up to 0.05 w/v%. consists of

In the method for producing a high-flavor alcoholic beverage of the present invention, paracymen itself to be contained is a degraded component of citral, which is a major flavor component in citrus-based beverages, and is not used as an unfavorable component in the production of citrus-based alcoholic beverages. Although it is a component, by containing the component in a specific amount in the alcoholic beverage and adding and containing sodium chloride in a specific amount, the interaction of the component maintains the refreshing flavor of the citrus alcoholic beverage. At the same time, it is possible to produce an alcoholic beverage with enhanced fruit juice flavor, harmoniousness, and a mild alcoholic flavor imparted with a high flavor.

In the method for producing an alcoholic beverage of the present invention, various citrus flavors and citrus juice can be used as the citrus flavor component of the alcoholic beverage. It is preferable to use

The present invention encompasses the invention of a high-flavor alcoholic beverage produced by the method for producing an alcoholic beverage of the present invention, which is enhanced in fruit juice feeling, harmonized, and imparted with a mild alcoholic feeling. The present invention also includes inventions of highly flavored alcoholic beverages prepared as packaged alcoholic beverages.

That is, specifically, the present invention provides [1] an alcoholic beverage containing a citrus flavor component with an alcohol concentration of 1 to 12 w/v%, in which 0.05 to 1.0 ppm of paracymen is contained in the beverage, In addition, 0.003 to 0.05 w/v% of sodium chloride is added and contained, and the fruit juice feeling of an alcoholic beverage containing a citrus flavor component is enhanced, harmonized, and mild alcohol feeling is imparted. A method for producing a highly flavored alcoholic beverage, [2] The method for producing a highly flavored alcoholic beverage according to [1], wherein citrus juice is contained as a citrus flavor component, [3] The above [1] or [2] enhanced and harmonized fruit juice feeling produced by the method for producing alcoholic beverages according to [2], high flavor alcoholic beverage imparted with mild alcoholic feeling, and [4] alcoholic beverages are packed in containers It consists of the highly flavored alcoholic beverage according to the above [3], which is an alcoholic beverage.

The present invention provides an alcoholic beverage containing a citrus flavor component with an alcohol concentration of 1 to 12 w / v%, which enhances and harmonizes the fruit juice feeling of the alcoholic beverage while maintaining the refreshing flavor of the citrus alcoholic beverage. To provide a highly flavored alcoholic beverage imparted with a mild alcoholic feeling.

The present invention provides an alcoholic beverage containing a citrus flavor component with an alcohol concentration of 1 to 12 w/v%, wherein the beverage contains 0.05 to 1.0 ppm of paracymen and 0.003 to 0.003 to 0.000 ppm of sodium chloride. .05 w/v% added and contained, enhanced fruit juice feeling of alcoholic beverage containing citrus flavor component, harmonized and imparted mild alcoholic feeling, high flavor alcoholic beverage, and its production consists of a method. Here, the enhanced and harmonious fruit juice feeling means the original flavor and taste of the fruit juice. The term "mild alcoholic feeling" as used herein means a mild alcoholic feeling in which prominent stimuli peculiar to alcohol are suppressed and the influence of additive components on the flavor of the beverage itself is avoided.

The alcoholic beverage of the present invention is intended for alcoholic beverages having an alcohol concentration of 1 to 12v/v%, preferably 3 to 12v/v%, more preferably 4 to 10v/v%, still more preferably 5 to 10v /v%, most preferably 7-10v/v%. Within this range, the effect of the present invention, that is, the well-balanced fruit juice feeling can be felt remarkably. As the alcohol to be used, so-called raw material alcohol, distilled liquor such as vodka, rum, shochu, and spirits is preferably used in terms of flavor design.

As the citrus flavor component used in the preparation of the citrus alcoholic beverage, the flavor components used in the preparation of the citrus alcoholic beverage, such as citrus flavor and citrus fruit juice, can be used. From the purpose, it is preferable to use citrus fruit juice. Citrus fruits used as raw materials for preparing the citrus juice include, for example, citrus fruits such as lemon, grapefruit, orange, lime, mandarin orange, yuzu, kabosu, and iyokan. Citrus fruits such as The fruit juice may be concentrated fruit juice or straight fruit juice, and the amount used in terms of straight fruit juice is 0.1 to 50%, preferably 0.1 to 40%, more preferably 0.1 to 20%. .

The alcoholic beverage containing the citrus flavor component of the present invention is adjusted to contain paracymen in the range of 0.05 to 1.0 ppm. Paracymen may be added as a flavor component, or a food material containing a large amount of paracymen may be added. The concentration of paracymen in an alcoholic beverage can be measured by extracting the beverage with chloroform, concentrating the target component, and then quantifying it by gas chromatography (GC/MS). As the analysis conditions for the GC/MS, for example, the analysis conditions described in JP-A-2015-123008 (Table 2) can be employed.

The alcoholic beverage containing the citrus flavor component of the present invention is added and blended with sodium chloride in the range of 0.003 to 0.050 w/v%. In this case, food and drink raw materials rich in sodium chloride may be used, but it is preferable to use food additive grade sodium chloride (salt) for the convenience of flavor design.

As the additive components and additives in the production of the citrus alcoholic beverage of the present invention, seasoning components, additives, etc. that are usually used in the production of citrus alcoholic beverages can be used as long as the effects of the present invention are not impaired. . For example, sweeteners such as sugars and high-intensity sweeteners, various extracts other than fruit juice, various acidulants such as citric acid and malic acid, flavoring agents, coloring agents, etc. Either can be used. Also, carbon dioxide-containing alcoholic beverages can be obtained by adding carbon dioxide.

The alcoholic beverage of the present invention can be produced as a packaged alcoholic beverage. The method for producing the packaged alcoholic beverage itself is the same as the ordinary method for producing a packaged alcoholic beverage, except that the method of the present invention is employed. For example, a specific manufacturing method is as follows. Acidulants, sweeteners, sugars, alcohol, salt (sodium chloride), fruit juices, flavorings, and other necessary raw materials are put into ion-exchanged water and stirred and dissolved. After imparting carbon dioxide gas to the prepared liquid as necessary, it is filled into a container such as a can or a bottle, and finally subjected to predetermined sterilization to obtain a packaged alcoholic beverage. Alternatively, the prepared liquid may be sterilized by UHT sterilization or the like, and then filled in a PET container, a paper container, or the like.

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

[Example 1-24, Comparative Example 1-16]
With respect to the basic ingredients shown in Table 1, the alcohol concentration is 4, 5, 7, 10 w / v%, the sodium chloride concentration is 0, 0.003, 0.015, 0.050, 0.100 w / v%, After preparing a sample for tasting combined with each, filling a can container, sterilizing with a pasteurizer to prepare a test drink of packaged alcoholic beverages. In addition, to the test alcoholic beverage, a flavor containing paracymen was added, and the concentration was adjusted to a final concentration of 0.32 ppm. The carbon dioxide pressure was 0.16-0.24 MPa.

<Evaluation of test beverage 1: Reduction effect of low alcohol feeling>
The prepared test beverages were subjected to sensory evaluation by 4 skilled panelists to evaluate the effect of suppressing the feeling of alcohol. In the evaluation, 15 is for strong alcoholic feeling and 1 is for low alcoholic feeling, and evaluation is made on a 15-point scale. Then, the "alcoholic feeling" of each test beverage (Examples and Comparative Examples) was compared and evaluated with the "alcoholic feeling" corresponding to each alcohol concentration without adding salt as a control. A significant difference was determined when the evaluation score was 1 or more. In the evaluation scores in the table, (-1) indicates that "relaxation of alcoholic sensation is felt"; (-2) indicates that "relaxation of alcoholic sensation is greatly felt"; It was expressed numerically based on the standard that "relaxation of stress is felt remarkably". Table 2 shows the results (average value of each panelist's evaluation). As shown in Table 2, the effect of reducing the feeling of alcohol was shown in the salt concentration range of 0.003 to 0.050 w/v%. The test beverages of Comparative Examples 2, 4, 6 and 8, to which 0.100 w/v% of salt was added, had too strong a salty taste and could not be evaluated.

<Evaluation of test beverage 2: enhancement of fruit juice feeling, improvement effect>
The test drink prepared in "Evaluation 1 of test drink" was evaluated for the effect of improving the feeling of fruit juice. Evaluation of the test beverages was carried out by sensory evaluation by four skilled panelists to evaluate the effect of improving the feeling of fruit juice. In the evaluation, at each alcohol concentration, the feeling of fruit juice with 0 (0 w / v%) added salt was set as "1", and the feeling of fruit juice was evaluated on a scale of 5, and 2 (+1) was the effect of improving the feeling of fruit juice. Feeling; 3 (+2), the effect of improving the feeling of fruit juice is felt more; 4 (+3) The effect of improving the feeling of fruit juice is felt greatly; displayed numerically. A comparison was made with a salt-free control drink at each alcohol concentration, and a score of 1 or more was judged to indicate a significant difference. Table 3 shows the results (average value of each panelist's evaluation). As shown in Table 3, the effect of enhancing and improving the feeling of fruit juice was shown in the salt concentration range of 0.003 to 0.050 w/v%. The test beverages of Comparative Examples 10, 12, 14 and 16, to which 0.100 w/v% of salt was added, had too strong a salty taste and could not be evaluated.

[Examples 25-56, Comparative Examples 17-32]
With respect to the basic formulation shown in Table 1, alcohol was adjusted to 7 and 10 degrees (v / v%), sodium chloride concentration was adjusted to 0.003 and 0.050 w / v%, and paracymen was adjusted to 0.00 and 0. 0.15, 0.50, 1.00, and 2.00 samples for tasting were prepared, filled into can containers, and sterilized with a pasteurizer to prepare test beverages of packaged alcoholic beverages.

<Evaluation of test beverage 3: Reduction effect of low alcohol feeling>
The prepared test beverages were subjected to sensory evaluation by 4 skilled panelists to evaluate the effect of suppressing the feeling of alcohol. In the evaluation, the alcohol feeling of paracymen-free (0.00 ppm) for each alcohol concentration and salt concentration was set to "5" (comparative example), and the comparative example was used as a control. "Alcohol feeling" was compared and evaluated. A significant difference was determined when the evaluation score was 1 or more. In the evaluation scores in the table, (-1) indicates that "relaxation of alcoholic sensation is felt"; (-2) indicates that "relaxation of alcoholic sensation is greatly felt"; (-4) was expressed numerically on the basis of "particularly noticeable relief of alcoholic sensation". Table 4 shows the results (average value of each panelist's evaluation). As shown in Table 4, the effect of reducing alcohol feeling was shown in the range of 0.05 to 1.000 (ppm) paracymen. In addition, at 2.00 (ppm) paracymen, an undesirable resin-like odor of paracymen was imparted and could not be evaluated.

<Evaluation 4 of test beverage: enhancement of fruit juice feeling, improvement effect>
The prepared test beverages were sensory evaluated by four skilled panelists to evaluate the effect of improving the feeling of fruit juice. In the evaluation, the feeling of fruit juice without paracymen added (0.00 ppm) for each alcohol concentration and salt concentration was set to "1" (comparative example), and the comparative example was used as a control. "Fruit juice feeling" was compared and evaluated. The fruit juice feeling is evaluated on a scale of 5, with 2 (+1) feeling an improvement in fruit juice feeling; 3 (+2) more feeling an improvement effect in fruit juice feeling; Perceivable; 5 (+4) A numerical value indicates that the effect of improving the feeling of fruit juice is remarkably perceivable. A comparison was made with a control drink containing no paracymen at each alcohol concentration and salt concentration, and a score of 1 or more was judged to indicate a significant difference. Table 5 shows the results (average value of each panelist's evaluation). As shown in Table 5, in the range of 0.05 to 1.000 (ppm) paracymen, the effect of enhancing and improving the feeling of fruit juice was shown. At 2.00 (ppm) paracymen, an undesirable resin-like odor of paracymen was imparted and could not be evaluated.

The present invention provides an alcoholic beverage containing a citrus flavor component with an alcohol concentration of 1 to 12 w / v%, which enhances and harmonizes the fruit juice feeling of the alcoholic beverage while maintaining the refreshing flavor of the citrus alcoholic beverage. To provide a highly flavored alcoholic beverage imparted with a mild alcoholic feeling.

Claims (4)

In an alcoholic beverage containing a citrus flavor component with an alcohol concentration of 1 to 12 w/v%, the beverage contains 0.05 to 1.0 ppm of paracymen and 0.003 to 0.05 w/v of sodium chloride. % of alcoholic beverages containing citrus flavor components, the fruit juice feeling of which is enhanced and improved, and the alcoholic feeling is suppressed. alcoholic beverage containing one or more selected from the group derived from ginseng, naringin, wormwood extract, β-glucooligosaccharide and hops). 2. The method for producing a highly flavored packaged alcoholic beverage according to claim 1, wherein citrus fruit juice is contained as the citrus flavor component. The method for producing a highly flavored packaged alcoholic beverage according to claim 1 or 2, wherein the alcohol concentration is 4 to 10 v/v%. A highly flavored packaged alcoholic beverage with enhanced and improved fruit juice feeling and suppressed alcoholic feeling produced by the method for producing a packaged alcoholic beverage according to any one of claims 1 to 3 (whereas the bitter substance is , caffeine, naringin, wormwood extract, β-glucooligosaccharide and alcoholic beverages containing one or more selected from the group derived from hops).