JP7217667B2 - alcoholic beverages containing trisaccharides - Google Patents

Description

TECHNICAL FIELD The present invention relates to alcoholic beverages containing trisaccharides, methods of making the same, and related methods.

In recent years, the popularity of alcoholic beverages called RTDs has increased. RTD is an abbreviation for "Ready to Drink", and includes alcoholic beverages such as ready-to-drink canned chu-hi, canned cocktails, and canned highballs.

In order to improve the feeling of alcohol in alcoholic beverages, it is conceivable to increase the alcohol content. However, increasing the alcohol content does not satisfy the consumer's need to reduce alcohol intake as much as possible according to health consciousness.

In this respect, Patent Literature 1 describes a technique for enhancing the alcoholic feeling using savory. However, this technique has the problem of imparting a savory-specific scent.

In addition, Patent Document 2 describes a technique for imparting an alcoholic feeling using gentiobiose, which is a type of disaccharide. However, gentiobiose has a unique bitter taste.

Many alcoholic beverages such as chuhai contain sugars such as monosaccharides and disaccharides, which impart sweetness to the alcoholic beverages. Regarding alcoholic beverages containing saccharides, Patent Document 3 describes a beverage in which the contents of monosaccharides, disaccharides and oligosaccharides are within specific ranges.

JP 2016-26476 A JP 2017-12039 A JP 2017-216991 A

An object of the present invention is to improve the alcohol feeling in alcoholic beverages.

As a result of extensive studies, the present inventors found that in alcoholic beverages, the ratio of the total content of trisaccharides to the total content of monosaccharides, disaccharides and trisaccharides is within a specific range, and monosaccharides and disaccharides It has been found that when the total content with trisaccharides is within a specific range, an excellent alcoholic feeling is produced.

The present invention relates to, but is not limited to:
(1) An alcoholic beverage containing trisaccharides,
The total content of trisaccharides is 6 to 68 w / w% with respect to the total content of monosaccharides, disaccharides and trisaccharides,
The alcoholic beverage, wherein the total content of monosaccharides, disaccharides and trisaccharides is 1.5-3.3 w/v%, and the alcohol content is 1.0-10.0 v/v%.
(2) The beverage according to (1), wherein the total content of tetrasaccharides is 90 w/w% or less with respect to the total content of trisaccharides and tetrasaccharides.
(3) further contains tetrasaccharides, and the total content of trisaccharides and tetrasaccharides is 7 to 71 w/w% with respect to the total content of monosaccharides, disaccharides, trisaccharides, and tetrasaccharides; The beverage according to (1) or (2).
(4) The beverage according to any one of (1) to (3), wherein the trisaccharide is at least one selected from the group consisting of maltotriose, isomaltotriose, panose and raffinose.
(5) The beverage according to any one of (2) to (4), wherein the tetrasaccharide is at least one selected from the group consisting of maltotetraose, isomaltotetraose and stachyose.
(6) The monosaccharide is at least one selected from the group consisting of glucose, fructose, galactose, mannose, ribose, xylose and arabinose, (1) to (5) Beverage according to any one.
(7) The beverage according to any one of (1) to (6), wherein the disaccharide is at least one selected from the group consisting of sucrose, lactose and maltose.
(8) The beverage according to any one of (1) to (7), which has an iso-α acid content of 0 to 0.000010 w/v%.
(9) of (1) to (8), wherein the content of tartaric acid is 0 to 0.020 w/v%, and the weight ratio of the content of tartaric acid to the content of citric acid is 0 to 0.5; A beverage according to any one of the preceding items.
(10) The beverage according to any one of (1) to (9), which has a succinic acid content of 0 to 0.0020 w/v%.
(11) The beverage according to any one of (1) to (10), which has a linoleic acid content of 0 to 0.0010 w/v%.
(12) A method for producing an alcoholic beverage containing trisaccharides,
adjusting the total content of trisaccharides in the beverage to 6 to 68 w/w% with respect to the total content of monosaccharides, disaccharides and trisaccharides;
A step of adjusting the total content of monosaccharides, disaccharides and trisaccharides in the beverage to 1.5 to 3.3 w / v%, and adjusting the alcohol content in the beverage to 1.0 to 10.0 v / v %.
(13) A method for improving the alcoholic feeling in alcoholic beverages,
adjusting the total content of trisaccharides in the beverage to 6 to 68 w/w% with respect to the total content of monosaccharides, disaccharides and trisaccharides;
A step of adjusting the total content of monosaccharides, disaccharides and trisaccharides in the beverage to 1.5 to 3.3 w / v%, and adjusting the alcohol content in the beverage to 1.0 to 10.0 v / v %.

INDUSTRIAL APPLICABILITY The present invention can provide alcoholic beverages that are excellent in terms of feeling of alcohol despite having a relatively low alcohol content. Furthermore, the beverage is also excellent in terms of ease of drinking.

In addition, "alcoholic feeling" means a sake-like taste having a thickness and a slight bitterness.
Also, "drinkability" used in relation to the beverage of the present invention means that it has a smooth mouthfeel and does not have a harsh taste.

The trisaccharide-containing beverages and related methods of the present invention are described below.
(sugars)
In the beverage of the present invention, the total content of monosaccharides, disaccharides and trisaccharides is within a specific range. That is, the beverage of the present invention contains trisaccharides and further contains at least one sugar selected from the group consisting of monosaccharides and disaccharides, and the total content of these sugars is 1.5 to 3. .3 w/v %, preferably 1.5-3.0 w/v %, more preferably 2.5-3.0 w/v %. If the total content is out of this range, the desired effects of the present invention may not be obtained.

As used herein, "monosaccharide" has its normal meaning as used in the art. Monosaccharides used in the present invention include, but are not limited to, glucose, fructose, galactose, mannose, ribose, xylose and arabinose. Preferred monosaccharides are glucose and fructose. The beverage of the present invention may contain only one of these monosaccharides, or may contain two or more of them.

The term "disaccharide" as used herein means a saccharide in which two molecules of monosaccharide are glycoside-linked. Disaccharides for use in the present invention include, but are not limited to, sucrose, lactose, maltose, and the like. The disaccharide is preferably selected from sucrose and maltose, more preferably sucrose. The beverage of the present invention may contain only one type of these disaccharides, or may contain two or more types.

The term "trisaccharide" as used herein means a saccharide in which three molecules of monosaccharide are glycoside-linked. Trisaccharides for use in the present invention include, but are not limited to, maltotriose, isomaltotriose, panose, raffinose, and the like. The trisaccharides are preferably maltotriose and isomaltotriose, more preferably maltotriose. The beverage of the present invention may contain only one type of trisaccharide, or may contain two or more types of trisaccharides.

Even when the monosaccharides, disaccharides and trisaccharides are limited to the above specific ones, their total content is as described above. For example, in a preferred embodiment of the present invention, the monosaccharides and disaccharides are selected from glucose, fructose, maltose and sucrose, the trisaccharide is maltotriose, and the total content of monosaccharides, disaccharides and trisaccharides is , 1.5 to 3.3 w/v%, preferably 1.5 to 3.0 w/v%, more preferably 2.5 to 3.0 w/v%.

In the beverage of the present invention, the total content of trisaccharides is 6 to 68 w / w%, preferably 10 to 68 w / w% with respect to the total content of monosaccharides, disaccharides and trisaccharides, More preferably 10 to 56 w/w%, more preferably 10 to 53 w/w%, more preferably 10 to 50 w/w%, more preferably 20 to 50 w/w%, more preferably is 20 to 42 w/w%, even more preferably 27 to 42 w/w%. Outside this range, the desired effect of the present invention may not be obtained.

Even when the monosaccharides, disaccharides and trisaccharides are limited to the above specific ones, the range of the ratio of the total content of the trisaccharides to the total content of the monosaccharides, disaccharides and trisaccharides is As I did. For example, in a preferred embodiment of the present invention, the monosaccharides and disaccharides are selected from glucose, fructose, maltose and sucrose, the trisaccharide is maltotriose, and the trisaccharide (maltotriose) content is 6 to 68 w/w%, preferably 10 to 68 w/w%, more preferably 10 to 56 w/w%, more preferably 10 to 53 w/w%, more preferably 10 to 50 w/w%, more preferably 20 to 50 w/w%, more preferably 20 to 42 w/w%, still more preferably 27 ~42 w/w%.

Beverages of the invention may also contain tetrasaccharides. Tetrasaccharides for use in the present invention include, but are not limited to, maltotetraose, isomaltotetraose, stachyose, and the like. The tetrasaccharide is preferably maltotetraose. The beverage of the present invention may contain only one type of tetrasaccharide, or may contain two or more types of tetrasaccharide.

In the present invention, the total content of trisaccharides and tetrasaccharides is preferably 7 to 71 w/w%, more preferably 7 to 60 w/w, based on the total content of monosaccharides, disaccharides, trisaccharides and tetrasaccharides. /w %, more preferably 15-60 w/w %, more preferably 30-60 w/w %, even more preferably 40-60 w/w %.

In the present invention, the total content of tetrasaccharides is preferably 90 w/w% or less, more preferably 82 w/w% or less, and even more preferably 52 w/w% or less with respect to the total content of trisaccharides and tetrasaccharides. , and still more preferably 32 w/w % or less. Since the tetrasaccharide may not be contained in the beverage of the present invention, the lower limit of the above ratio is not particularly limited, but the lower limit is, for example, 0.1 w/w%.

Even when the monosaccharides, disaccharides, trisaccharides, and tetrasaccharides are limited to specific ones, their weight ratios are as described above. For example, in a preferred embodiment of the invention the monosaccharides and disaccharides are selected from glucose, fructose, maltose and sucrose, the trisaccharide is maltotriose, the tetrasaccharide is maltotetraose and the trisaccharide (malto triose) and tetrasaccharides (maltotetraose) is the total content of monosaccharides, disaccharides, trisaccharides and tetrasaccharides (glucose, fructose, sucrose, maltose, maltotriose, maltotetraose total content), preferably 7 to 71 w/w%, more preferably 7 to 60 w/w%, more preferably 15 to 60 w/w%, more preferably 30 to 60 w/w%, still more It is preferably 40 to 60 w/w%. Also, in a preferred embodiment, the trisaccharide is maltotriose, the tetrasaccharide is maltotetraose, and the content of tetrasaccharide (maltotetraose) is is preferably 90 w/w% or less, more preferably 82 w/w% or less, even more preferably 52 w/w% or less, still more preferably 32 w/w% or less, based on the total content of

In a preferred embodiment, the weight ratio of the total content of trisaccharides to the total content of pentasaccharides and hexasaccharides in the beverage of the invention is 0.4 or more, preferably 0.5 or more. Examples of pentasaccharides and hexasaccharides here are maltopentaose and maltohexaose.

In the present invention, the method for measuring the content of saccharides is not particularly limited. can do.

(alcohol)
The beverage of the present invention is an alcohol-containing beverage, ie, an alcoholic beverage. The term "alcohol" as used herein means ethanol unless otherwise specified.

The alcohol content of the beverage of the present invention is 1.0 to 10.0 v/v%, preferably 1.0 to 9.0 v/v%, more preferably 1.0 to 8.0 v/v%, still more preferably 1.0 to 7.0 v/v %, still more preferably 4.0 to 7.0 v/v %. When the alcohol content is within the above range, the feeling of alcohol is likely to be improved.

As used herein, the alcohol content of a beverage can be measured by any known method, and can be measured, for example, by a vibrating density meter. Specifically, a sample is prepared by removing carbon dioxide gas from the beverage by filtration or ultrasonic waves as necessary, and the sample is steam-distilled, the density of the resulting distillate is measured at 15 ° C., and the National Tax Agency Using the "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15/15°C) Conversion Table" attached to the prescribed analysis method (2007 National Tax Agency Instruction No. 6, revised June 22, 2007) can be obtained by converting

Beverages of the invention may contain alcohol by any means, but typically the beverages of the invention contain spirits and thereby alcohol. The distilled liquor is not limited by its raw materials or manufacturing method. Examples of the distilled liquor include spirits (eg, vodka, rum, tequila, gin, aquavit), neutral spirits, liqueurs, and shochu. Preferably, the spirit is a neutral spirit.

Although the type of alcoholic beverage of the present invention is not particularly limited, it is preferably highball, chuhai (chuhai), cocktail, sour, or the like. The terms "highball" and "chuhai" when used in connection with the beverages of the present invention mean beverages containing water, distilled spirits and carbonic acid. Highballs and chuhai may further contain fruit juice. Also, the term "sour", when used in connection with the beverages of the present invention, means beverages containing spirits, sour fruit juices such as citrus fruits, sweeteners, and carbonic acid. The term "cocktail", when used in connection with the beverage of the present invention, means an alcoholic beverage made by mixing a base liquor with fruit juice or the like.

In preferred embodiments, the beverages of the present invention contain little or no brew. In this aspect, the alcoholic beverage of the present invention has an extremely low content of brewed liquor-derived components such as iso-α acids and succinic acid. Alternatively, the weight ratio of the tartaric acid content to the citric acid content is within a specified range.

Specifically, the alcoholic beverage of the present invention in this aspect satisfies at least one, preferably all of the following conditions.
The iso-alpha acid content is 0 to 0.000010 w/v%, 0 to 0.0000080 w/v%, or 0 to 0.0000050 w/v%. The iso-α-acid used herein means isohumulone, isocohumulone, and isoadhumulone, and the content of iso-α-acid means the total amount thereof. Iso-α acids are components contained in beer and beer-taste beverages.

The content of tartaric acid is 0-0.020 w/v%, and the weight ratio of the content of tartaric acid to the content of citric acid is 0-0.5. Tartaric acid is a component that is relatively abundant in wine.

The total content of succinic acid is 0-0.0020 w/v%, 0-0.0010 w/v%, or 0-0.00050 w/v%. Sake is known to contain a relatively large amount of succinic acid.

Also, in preferred embodiments, the beverages of the present invention contain little or no whiskey. In this aspect, the content of linoleic acid, which is a component characteristic of whiskey in the beverage of the present invention, is 0 to 0.0010 w/v%, 0 to 0.00050 w/v%, or 0 to 0.00010 w/v%. v%.

Although there are no particular limitations on the method of analyzing the content of iso-α acids, tartaric acid, citric acid, succinic acid, and linoleic acid, for example, analysis can be performed by HPLC using a "high-performance liquid chromatograph Prominence" (manufactured by Shimadzu Corporation). can be done.

(carbon dioxide gas)
The beverage of the present invention may contain carbon dioxide. Carbon dioxide can be imparted to the beverage using methods commonly known to those skilled in the art, including but not limited to dissolving carbon dioxide in the beverage under pressure, Carbon dioxide and the beverage may be mixed in a pipe using a mixer such as a carbonator, or carbon dioxide may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide. Alternatively, the beverage and carbonated water may be mixed. These means are appropriately used to adjust the carbon dioxide pressure.

When the beverage of the present invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 3.5 kgf/cm ² , more preferably 0.8 to 2.8 kgf/cm ² . be. In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd. For example, the temperature of the sample is set to 20° C., and the carbon dioxide pressure is measured after degassing (snifting) the air in the container and shaking the gas volume measuring device. In the present specification, carbon dioxide pressure means carbon dioxide pressure at 20° C. unless otherwise specified.

(fruit juice or vegetable juice)
The beverage of the present invention may contain fruit juice and/or vegetable juice. The fruit juice may be in the form of straight fruit juice obtained by squeezing the fruit, which is used as it is, or concentrated fruit juice. In addition, transparent fruit juice and cloudy fruit juice can also be used, and whole fruit juice obtained by crushing the whole fruit including the outer skin of the fruit and removing only particularly coarse solids such as seeds, fruit puree obtained by pureeing the fruit, or drying Fruit juice obtained by crushing or extracting fruit pulp can also be used. Vegetable juice can also be used in the same form as the above fruit juice.

Although the type of fruit juice is not particularly limited, for example, citrus fruits (orange, mandarin orange,
grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), pome fruits (apples, pears, etc.), stone fruits (peaches, plums, apricots, plums, cherries, etc.), Mushrooms (grapes, cassis, blueberries, etc.), tropical and subtropical fruits (pineapples, guavas, bananas, mangoes, lychees, etc.)
, Fruit juices of fruity vegetables (strawberries, melons, watermelons, etc.). These juices
One type may be used alone, or two or more types may be used in combination. The types of vegetable juices include, for example, tomato juice, corn juice, pumpkin juice, carrot juice, etc. One type of vegetable juice may be used alone, or two or more types may be used in combination. Moreover, you may combine fruit juice and vegetable juice.

The content of fruit juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w/w% or less than 10 w/w% in terms of fruit juice percentage.
In the present invention, the "percentage of fruit juice" in the beverage is calculated by the following conversion formula using the amount (g) of fruit juice blended in 100 g of the beverage. Also, when calculating the concentration ratio, the JAS standard shall be followed, and the refractometer reading for sugar such as sugar and honey added to fruit juice shall be excluded.

Fruit juice ratio (w / w%) = <fruit juice blending amount (g)> x <concentration ratio> / 100 mL / <specific gravity of beverage> x 100
The content of vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w/w%, or less than 10 w/w%. Here, the content of vegetable juice is obtained according to the content of fruit juice converted into the above-described fruit juice ratio.

(other ingredients)
The beverage of the present invention may also contain additives that are usually added to beverages, such as flavorings, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, as long as they do not impair the effects of the present invention. A pH adjuster, a quality stabilizer, etc. can be blended.

The beverage of the present invention may or may not contain malt extract, but in a preferred embodiment, the beverage of the present invention does not contain malt extract.
(packaged beverages)
The beverage of the present invention can be provided in a packaged form. The form of the container includes, but is not limited to, metal containers such as cans, PET bottles, paper packs, bottles, pouches, and the like. For example, a method of performing heat sterilization such as retort sterilization after filling the beverage of the present invention in a container,
Through the process of sterilizing a beverage and filling it into a container, a sterilized packaged product can be produced.

(Method)
Another aspect of the present invention is a method for producing an alcoholic beverage. The method includes a step of adjusting the total content of trisaccharides in the beverage to 6 to 68 w / w% with respect to the total content of monosaccharides, disaccharides and trisaccharides, monosaccharides in the beverage and A step of adjusting the total content of disaccharides and trisaccharides to 1.5 to 3.3 w/v%, and a step of adjusting the alcohol content in the beverage to 1.0 to 10.0 v/v% .

Methods for adjusting the sugar content, proportion, weight ratio, and alcohol content in the beverage are self-explanatory from the above description of the beverage. The timing is not limited, either. For example, the above steps may be performed simultaneously, separately, or the order of the steps may be changed. The finally obtained beverage should satisfy the above conditions. In addition, the preferred types of ingredients, the content, the ratio, the concentration, and the preferred ranges of the weight ratio are as described above for the beverage. Additionally, the examples and amounts of additional other ingredients are as described above for the beverage.

The production method of the present invention can improve the alcoholic feeling of alcoholic beverages.
Therefore, in another aspect, the production method is a method for improving the alcoholic feeling.
(numerical range)
For clarity, numerical ranges herein include their endpoints, ie, lower and upper values. For example, a range represented by "1-2" includes 1 and 2.

EXAMPLES The present invention will be described below based on examples, but the present invention is not limited to these examples.
In all tables presented in the examples below, unless otherwise specified, percentages or percentages of sugars are expressed on a weight basis and "%" with respect to alcohol content means "v/v %".

(Sensory test method)
The alcoholic beverages obtained in each of the test examples described later were drunk by three expert panelists, who evaluated the alcoholic sensation and ease of drinking on a 4-point scale, and then determined the final score through discussion.

In addition, evaluation of each viewpoint followed the following references|standards.
◎: Very good 〇: Good △: Slightly bad ×: Not bad When either the alcohol feeling or the drinkability is bad, the overall evaluation is bad.

In order to reduce individual differences in evaluation, each panelist used a standard sample corresponding to each evaluation level (◎, ○, △, ×) to obtain a common understanding of the relationship between each evaluation level and taste. Once established, evaluation tests were carried out.

(Test example 1)
The ratio of the total content of trisaccharides to the total content of monosaccharides, disaccharides and trisaccharides (hereinafter also referred to as "trisaccharide ratio") and the effect of alcohol content were examined.

Fructose corn syrup (containing glucose and fructose) and commercial oligosaccharide product A were used as sources of mono-, di- and trisaccharides, and neutral spirits as alcohol source. Commercial oligosaccharide product A contains 75 w/w % solids, 60 w/w % maltotriose, and 22 w/w % combined monosaccharides and disaccharides in the solids. Most of these monosaccharides and disaccharides are glucose and maltose. In this test example and similar test examples, the total content of glucose and fructose was defined as the content of monosaccharides, and the content of maltose was defined as the content of disaccharides. In all test examples, the content of maltotriose was defined as the content of trisaccharides.

These raw materials were mixed with water to prepare an alcoholic beverage having a total content of monosaccharides, disaccharides and trisaccharides of 3.0 w/v%. The trisaccharide percentages and alcohol content in these beverages are listed in the table below. The solid content of commercial oligosaccharide product A contained 8.0 w/v% of maltotetraose, and when this content was calculated as the content of tetrasaccharides, the prepared beverage contained 4 The ratio of the content of saccharides to the total content of trisaccharides and tetrasaccharides (hereinafter also referred to as "tetrasaccharide ratio") was 12 w/w%. The content of maltotetraose was also used as the content of tetrasaccharides in all the following test examples.

Sensory evaluation test results for the obtained beverages are also shown below.

As is clear from these test results, when the trisaccharide ratio and the alcohol content were within specific ranges, the alcoholic feeling was improved and the ease of drinking was good.
(Test example 2)
Next, in order to confirm the effects of the types of monosaccharides and disaccharides, the same experiment as in Test Example 1 was performed by replacing the fructose-glucose liquid sugar in the beverage of Test Example 1 with sucrose. In all beverages, the total content of monosaccharides, disaccharides, and trisaccharides (here, the total content of sucrose, glucose, maltose, and maltotriose. The same applies to similar test examples below.) Was 3.0 w /v % and the tetrasaccharide percentage was 12 w/w %. The sugar ratio, alcohol content, and sensory evaluation results are shown in the table below.

Even when monosaccharides and disaccharides were changed, the same tendency as in Test Example 1 was observed.
(Test example 3)
In order to investigate the effects of ingredients other than sugars and alcohol, an alcoholic beverage was prepared in the same manner as in Test Example 1 except that flavoring and carbonic acid were used in addition to the above raw materials, and a sensory evaluation test was conducted. Carbonated water was used for the addition of carbonic acid, and lemon flavoring was used (0.1% of flavoring in the beverage). Also, in all beverages, the total content of monosaccharides, disaccharides and trisaccharides was 3.0 w/v%, and the tetrasaccharide ratio was 12 w/w%.

The sugar ratio, alcohol content, and sensory evaluation test results are shown below.

A tendency similar to that of Test Example 1 was observed even when fragrance and carbonic acid were contained.
Also, the same experiment as in Table 3 was conducted by replacing fructose-glucose liquid sugar with sucrose. The sugar ratio, alcohol content, and sensory evaluation test results are shown below. Also in this case, a tendency similar to Table 3 was observed.

(Test example 4)
The influence of the total content of monosaccharides, disaccharides and trisaccharides was investigated.
Using the same raw materials as in Test Example 1, beverages having a total content of monosaccharides, disaccharides and trisaccharides of 0.5 to 4.0 w/v% were prepared and subjected to sensory evaluation. Results are shown in the table below. The alcohol content of this beverage was 5.0 v/v%, the trisaccharide percentage was 42 w/w%, and the tetrasaccharide percentage was 12 w/w%.

When the total content of monosaccharides, disaccharides and trisaccharides was within a specific range, the alcoholic feeling was improved. In addition, ease of drinking was excellent when the total amount was within a specific range.
Then, the same test as in Table 5 was performed by replacing fructose-glucose liquid sugar with sucrose. Results are shown in the table below. The alcohol content of this beverage was 5.0 v/v%, the trisaccharide percentage was 42 w/w%, and the tetrasaccharide percentage was 12 w/w%.

A similar trend was observed when monosaccharides and disaccharides were changed.
(Test Example 5)
The effect of the ratio of trisaccharides and tetrasaccharides was investigated.

Using the same raw materials as in Test Example 1, beverages were prepared having an alcohol content of 5.0 v/v% and a tetrasaccharide ratio of 12 to 82%. Total content of monosaccharides, disaccharides, trisaccharides and tetrasaccharides, total content of trisaccharides and tetrasaccharides, total content of trisaccharides and tetrasaccharides Monosaccharides, disaccharides, trisaccharides and tetrasaccharides The ratio (w/w%) to the total content of , and the ratio of trisaccharides were as shown in the table below.

In addition to commercially available oligosaccharide product A, commercially available oligosaccharide product B was also used to adjust the amount of tetrasaccharide. Commercial oligosaccharide product B contained 75 w/w% solids, with 11 w/w% maltotriose and 50 w/w% maltotetralyose in the solids.

The sugar ratio and sensory evaluation test results are shown below.

When the tetrasaccharide ratio was within a specific range, both the alcoholic feeling and the ease of drinking were good.
Then, the same test as in Table 7 was performed by replacing fructose-glucose liquid sugar with sucrose. Results are shown in the table below. The alcohol content of this beverage is 5.0 v/v%, and the proportion of tetrasaccharides, the total content of monosaccharides, disaccharides, trisaccharides and tetrasaccharides, the total content of trisaccharides and tetrasaccharides, The ratio (w/w%) of the total content of saccharides and tetrasaccharides to the total content of monosaccharides, disaccharides, trisaccharides and tetrasaccharides, and the ratio of trisaccharides are shown in the table below.

A similar trend was observed when monosaccharides and disaccharides were changed.
(Test example 6)
Furthermore, in addition to the raw materials used in Test Example 5, a drink containing lemon flavoring and carbonic acid was prepared and subjected to sensory evaluation. Results are shown in the table below.

Table 9 shows the results of experiments using fructose corn syrup as a source of monosaccharides and disaccharides. Table 10 shows the results of experiments in which fructose-glucose liquid sugar was replaced with sucrose.
The alcohol content of these beverages is 5.0 v/v%, and the ratio of tetrasaccharides, the total content of monosaccharides, disaccharides, trisaccharides, and tetrasaccharides, the total content of trisaccharides and tetrasaccharides, The ratio (w/w%) of the total content of trisaccharides and tetrasaccharides to the total content of monosaccharides, disaccharides, trisaccharides and tetrasaccharides, and the ratio of trisaccharides are shown in the table below.

Also in this test example, the same tendency as in test example 5 was observed.

Claims (13)

An alcoholic beverage containing trisaccharides,
The total content of trisaccharides is 6 to 68 w / w% with respect to the total content of monosaccharides, disaccharides and trisaccharides,
The alcoholic beverage, wherein the total content of monosaccharides, disaccharides and trisaccharides is 1.5-3.3 w/v%, and the alcohol content is 1.0-10.0 v/v%. 2. Beverage according to claim 1, wherein the total content of tetrasaccharides is 90 w/w% or less with respect to the total content of trisaccharides and tetrasaccharides. Further containing tetrasaccharides, the total content of trisaccharides and tetrasaccharides is 7 to 71 w / w% with respect to the total content of monosaccharides, disaccharides, trisaccharides and tetrasaccharides, claim 1 Or the beverage according to 2. The beverage according to any one of claims 1 to 3, wherein the trisaccharide is at least one selected from the group consisting of maltotriose, isomaltotriose, panose and raffinose. The beverage according to any one of claims 2 to 4, wherein the tetrasaccharide is at least one selected from the group consisting of maltotetraose, isomaltotetraose and stachyose. The beverage according to any one of claims 1 to 5, wherein the monosaccharide is at least one selected from the group consisting of glucose, fructose, galactose, mannose, ribose, xylose and arabinose. The beverage according to any one of claims 1 to 6, wherein the disaccharide is at least one selected from the group consisting of sucrose, lactose and maltose. The beverage according to any one of claims 1 to 7, wherein the content of iso-alpha acids is 0 to 0.000010 w/v%. 9. The method according to any one of claims 1 to 8, wherein the content of tartaric acid is 0 to 0.020 w/v%, and the weight ratio of the content of tartaric acid to the content of citric acid is 0 to 0.5. Beverage as stated. The beverage according to any one of claims 1 to 9, wherein the content of succinic acid is 0 to 0.0020 w/v%. The beverage according to any one of claims 1 to 10, wherein the content of linoleic acid is 0 to 0.0010 w/v%. A method for producing an alcoholic beverage containing trisaccharides,
adjusting the total content of trisaccharides in the beverage to 6 to 68 w/w% with respect to the total content of monosaccharides, disaccharides and trisaccharides;
A step of adjusting the total content of monosaccharides, disaccharides and trisaccharides in the beverage to 1.5 to 3.3 w / v%, and adjusting the alcohol content in the beverage to 1.0 to 10.0 v / v %. A method for improving the alcoholic sensation in an alcoholic beverage, comprising:
adjusting the total content of trisaccharides in the beverage to 6 to 68 w/w% with respect to the total content of monosaccharides, disaccharides and trisaccharides;
A step of adjusting the total content of monosaccharides, disaccharides and trisaccharides in the beverage to 1.5 to 3.3 w / v%, and adjusting the alcohol content in the beverage to 1.0 to 10.0 v / v %.