JP7361495B2 - Containerized carbonated alcoholic beverage and its manufacturing method - Google Patents

Description

The present invention relates to a packaged carbonated alcoholic beverage and a method for producing the same.

Whiskey, brandy, etc. are known as alcoholic beverages that are aged in wooden containers such as barrels.
For example, to obtain whisky, grains such as barley are germinated, saccharified, and fermented. The alcohol content produced by the fermentation is then distilled. The resulting distillate is stored in a container (for example, a wooden container such as oak) and allowed to age. By aging in a container, the taste becomes mellow and a ripening aroma due to esters, furfural, etc. is produced. Furthermore, the elution of woody components from the wooden container imparts a depth of flavor called an aftertaste. Therefore, you can enjoy the lingering taste and aroma not only when you put it in your mouth, but also after you swallow it.

A drink made by diluting whiskey with carbonated water is called a whiskey highball, for example, and is a popular menu item at bars and other restaurants. Furthermore, in recent years, carbonated alcoholic beverages packaged in cans or the like (usually referred to as RTD beverages) have gained popularity among consumers because they are easy to drink. Whiskey highballs are also increasingly being offered as carbonated alcoholic beverages packaged in such containers.

In connection with the above, for example, JP 2017-176164A (Patent Document 1) discloses a packaged beverage containing a predetermined amount of gallic acid and/or sinapaldehyde, a predetermined amount of naringin, and carbon dioxide gas. It is disclosed that whiskey is contained in a packaged beverage in which the contents of gallic acid and sinapaldehyde satisfy a predetermined relationship.

Furthermore, JP-A-6-253811 (Patent Document 2) discloses an alcoholic beverage characterized by containing carbon dioxide gas in a distilled alcoholic beverage to such an extent that the carbon dioxide gas pressure is less than 0.5 kg/cm ² . , it is disclosed that the distilled alcoholic beverage is whiskey, brandy, spirits, or shochu, or one with a reduced alcohol concentration.

Japanese Patent Application Publication No. 2017-176164 Japanese Patent Application Publication No. 6-253811

Consumer tastes vary, and in order to accommodate these various tastes, the present inventors are considering providing a whiskey highball with a new taste. That is, an object of the present invention is to provide a carbonated alcoholic beverage containing whisky, which has a new taste quality, and a method for producing the same.

The present inventor has discovered that the above problem can be solved by adjusting the carbon dioxide pressure and the whiskey content to predetermined values, and has completed the present invention.
That is, the present invention includes the following matters.
[1] A containerized carbonated alcoholic beverage with a carbon dioxide gas pressure of 3.0 to 3.5 gas volume and containing 5 to 50 ml/L of whiskey in terms of 100% alcohol.
[2] The beverage according to claim 1, which has a sugar content of 1 g/100 ml or less.
[3] The beverage according to claim 1 or 2, which has a sweetness level of 2 or less.
[4] The beverage according to any one of claims 1 to 3, further comprising a citrus infused distilled liquor.
[5] The beverage according to claim 4, wherein the citrus-infused distilled liquor is produced by vacuum distillation.
[6] The beverage according to any one of claims 1 to 5, which is a fruit juice-free beverage or has a fruit juice content of 5 (w/v%) or less.
[7] The beverage according to any one of claims 1 to 6, further containing dietary fiber.
[8] The beverage according to claim 7, wherein the content of the dietary fiber is 0.1 to 10.0 g/100 ml.
[9] The beverage according to any one of claims 1 to 8, having an alcohol content of 5 v/v% or more.
[10] The beverage according to any one of claims 1 to 9, wherein the whiskey is aged in a wooden container.
[11] A step of adding whiskey to the beverage liquid at a concentration of 5 to 50 ml/L in terms of alcohol 100, and adjusting the carbon dioxide pressure of the beverage liquid to a gas volume of 3.0 to 3.5. A method for producing a packaged carbonated alcoholic beverage, comprising the steps of: adjusting the beverage liquid; and adding a citrus-infused distilled liquor to the beverage liquid.
[12] The method according to claim 10, wherein the citrus-infused distilled liquor is produced by a vacuum distillation method.
[13] The method according to claim 11 or 12, further comprising the step of adding dietary fiber to the beverage liquid.

According to the present invention, a carbonated alcoholic beverage containing whiskey with a new taste quality and a method for producing the same are provided.

Embodiments of the present invention will be described in detail below.

The containerized carbonated alcoholic beverage according to the present embodiment has a carbon dioxide gas pressure of 3.0 to 3.5 gas volume and 5 to 50 ml/L of whiskey in terms of 100% alcohol.
Note that the amount "in terms of 100% alcohol" refers to the content of alcohol (ethanol) derived from whiskey in the beverage.
Further, in the present invention, the term "whiskey" refers to one defined by the Liquor Tax Law.
According to the findings of the present inventors, the carbon dioxide gas pressure of commercially available carbonated alcoholic beverages in containers is usually less than 3.0. On the other hand, by setting the carbon dioxide gas pressure to 3.0 to 3.5 gas volumes, the carbonic acid sensation (also referred to as stimulation sensation) can be strengthened. On the other hand, if the carbon dioxide pressure is set to a relatively high value (3.0 to 3.5 gas volume), the whiskey-like aftertaste is likely to be lost. On the other hand, by containing 5 to 50 ml/L of whiskey in terms of 100% alcohol, it is possible to enhance the whiskey-like aftertaste. In the present invention, the term "whiskey-like lingering aftertaste" refers to the fact that the distinctive taste and aroma of whiskey lasts for a long time even after the beverage has been swallowed.

The whiskey of this embodiment is preferably aged in a wooden container (for example, a barrel). Whiskey aged in a wooden container tends to have a lingering finish due to the components eluted from the wooden container.
The content of whiskey in terms of alcohol may range from 5 to 50 ml/L, preferably from 5 to 35 ml/L, more preferably from 5 to 15 ml/L, even more preferably from 8 to 12 ml/L. .

The alcohol content of the beverage according to the present embodiment is not particularly limited, but is, for example, 5 v/v % or more, preferably 5 to 15 v/v %, more preferably 6 to 14 v/v %, and even more preferably 7 v/v %. ~13v/v%, more preferably 8-12v/v%, most preferably 9-11v/v%.

The beverage according to the present embodiment may contain alcoholic beverages other than whiskey (hereinafter referred to as other alcohol raw materials). Other alcohol raw materials are not particularly limited, but distilled spirits are preferred. Examples of the distilled liquor include raw material alcohol, brandy, shochu, spirits, and combinations thereof. Raw material alcohol and spirits are preferably mentioned, and raw material alcohol is more preferably mentioned.
As the raw material alcohol, those defined in the Liquor Tax Law can be used, but preferably, those obtained by fermenting blackstrap molasses and refining it to a high degree (for example, alcohol content of 90 v/v % or more) are used.
The content of the raw material alcohol is, for example, 30 to 150 ml/L, preferably 50 to 100 ml/L, and more preferably 70 to 95 ml/L in terms of 100% alcohol.

The beverage according to this embodiment preferably contains a citrus-infused distilled spirit.
"Citrus immersion distilled liquor" is a distilled liquor prepared by immersing citrus fruits in an alcohol-containing liquid, then distilling the alcohol-containing liquid, and using the resulting distilled liquid. By containing the citrus-infused distilled liquor, the aftertaste can be enhanced, and the palatability of the flavor as a beverage can be further improved. In addition, ``crisp aftertaste'' refers to the fact that the stimulation of carbonic acid felt at the beginning and other unpleasant tastes other than the whiskey aroma quickly disappear and do not remain in the aftertaste.

The content of the citrus infused distilled liquor in the beverage is, for example, 0.01 ml/L or more, preferably 0.01 to 20 ml/L, more preferably 0.01 to 5 ml/L, and even more preferably 0.02 to 2 ml. /L.
As the citrus fruit infusion distilled liquor, for example, a liquid prepared to have a linalool concentration of 0.5 to 10 ppm is preferably used. The linalool concentration in the citrus steeped spirit is more preferably 1.0 to 8.0 ppm.
In addition, the citrus-infused distilled liquor is such that, for example, the concentration of linalool derived from the citrus-infused distilled liquor in the carbonated alcoholic beverage is 0.01 to 1000 ppb, preferably 0.05 to 500 ppb, more preferably 0.1 to 200 ppb. used in quantity.
The citrus fruits used in the citrus-infused distilled liquor are not particularly limited, but include, for example, lemon, lime, grapefruit, Shikuwasa, yuzu, sudachi, and kabosu, with lemon being preferred.

For example, a citrus infused spirit can be obtained by the following method.
A: First, citrus fruits are soaked in an alcohol-containing liquid. As the citrus fruits, it is preferable to use fresh fruits, and more preferably fresh pericarp. Moreover, the alcohol-containing liquid is not particularly limited, but may include whisky, brandy, shochu, spirits, raw material alcohol, etc., and raw material alcohol is preferable. The alcohol concentration of the alcohol-containing liquid is, for example, 20 to 100 v/v%, preferably 40 to 100 v/v%.
B: Next, the alcohol-containing liquid in which the fruit was soaked is left for a predetermined period of time to extract the components contained in the fruit. For example, components contained in the fruit can be extracted by leaving it at room temperature for about 10 to 30 hours.
C: Next, water is added to the alcohol-containing liquid as needed to adjust the alcohol content. For example, the alcohol content is adjusted to 20 to 60 v/v%, preferably 30 to 50 v/v%. Thereafter, the alcohol-containing liquid is distilled to obtain a distilled liquid. At this time, distillation is preferably carried out by vacuum distillation. The degree of reduced pressure during vacuum distillation is, for example, 100 to 750 mmHg, preferably 500 to 700 mmHg.
E: Then, add water to the distilled liquid as necessary to adjust the component concentration. This gives a citrus infused spirit.

A more detailed method for preparing a citrus-infused distilled liquor includes the following example.
1,000 g of fresh lemon peel is immersed in 2,000 ml of 65 v/v% alcohol, extracted for 24 hours at room temperature, and distilled under reduced pressure at a degree of vacuum of 700 mmHg. This distillate is further diluted with water to a concentration of 45% v/v alcohol. Thereby, a citrus-infused distilled liquor can be obtained.

The beverage according to this embodiment preferably contains dietary fiber. By containing dietary fiber, the body feeling (taste intensity) of the beverage can be enhanced. As the dietary fiber, water-soluble dietary fiber is preferred. Examples of water-soluble dietary fibers include polydextrose, indigestible dextrin, indigestible glucan, isomaltodextrin, pectin, alginic acid, laminarin, guar gum decomposition products, glucomannan, carrageenan, and fucoidin. Preferably, polydextrose and indigestible dextrin are used, and polydextrose is more preferably used.
The content of dietary fiber is not particularly limited, but is, for example, 0.1 to 10.0 g/100 ml, preferably 0.5 to 5.0 g/100 ml.

It is preferable that the beverage according to this embodiment contains an acidulant. Specific examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, and sodium acetate. , DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate and phosphorus. Examples include acids. These can be used in the form of salts such as potassium salts and sodium salts, or in the form of buffer solutions. Preferably, anhydrous citric acid and/or sodium citrate are used as the acidulant.
Preferably, the beverage contains 0.01 to 5.0 (g/L), more preferably 0.2 to 2.0 (g/L) of anhydrous citric acid. Furthermore, sodium citrate is contained, for example, 0.01 to 3.0 (g/L), preferably 0.05 to 1.0 (g/L).

The acidity of the beverage according to the present embodiment is not particularly limited, but is, for example, 0.01 to 1.0 (g/100mL), preferably 0.01 to 0.30 (g/100mL), More preferably it is 0.03 to 0.1 (g/100mL).
In addition, acidity refers to acidity converted to citric acid, and is calculated based on the acidity measurement method specified in page 8 of the National Tax Agency prescribed analysis method (2009 National Tax Agency Directive No. 6), total acid (free acid). Ru.
Specifically, acidity can be measured by the following method.
Accurately measure 1 to 50 ml of the sample and dilute it with water as appropriate. This is titrated with a 0.1 mol/L sodium hydroxide solution, and the end point is 8.2 using a pH meter, which is calculated using the following formula.
(Formula 1): Acidity (%) = A x f x 100/W x 0.0064 (for citric acid acidity)
A: Titration amount (ml) with 0.1 mol/L sodium hydroxide solution
f: Titer of 0.1 mol/L sodium hydroxide solution W: Sample weight (g)
In addition, in Numerical formula 1, "0.0064" is "the weight (g) of anhydrous citric acid equivalent to 1 ml of 0.1 mol/L sodium hydroxide solution."

The beverage according to this embodiment is preferably a beverage with little sweetness. Specifically, the beverage preferably has a sweetness level of 2 or less. The sweetness level of the beverage is preferably 1 or less, more preferably 0.5 or less, and most preferably zero.
The "sweetness level of a beverage" is a parameter that indicates the intensity of sweetness of a beverage, and is a parameter calculated by converting the content of sweetener contained in a beverage into sucrose from the viewpoint of sweetness. be. Specifically, for each sweetener contained in a beverage, the concentration (g/100ml) is multiplied by the "sweetness level" of the sweetener to calculate the content of each sweetener in terms of sucrose ( g/100ml) is determined. Then, the total value (g/100ml) of the sucrose equivalent content of all sweeteners contained in the beverage is determined as the "sweetness level" of the beverage.
The "sweetness level" of each sweetness amount is a parameter that indicates the intensity of sweetness of each sweetener when compared with sucrose. The value of "Beveridge Japan Co., Ltd., Capital 11" is adopted. If there is a range of sweetness values, the median value is used.
For example, the sweetness levels of typical sweeteners are as follows.
Glucose (sweetness level 0.65)
Fructose (sweetness level 1.5)
Sucralose (sweetness level 600)
Acesulfame potassium (sweetness level 200)
Aspartame (sweetness level 200)

The beverage according to this embodiment preferably has a low sugar content. The content of sugars is preferably 1 g/100 ml or less, more preferably 0.5 g/100 ml or less, even more preferably 0.1 g/100 ml or less, and most preferably zero.

It is preferable that the beverage according to this embodiment also has a low carbohydrate content. The content of carbohydrates is preferably 1 g/100 ml or less, more preferably 0.5 g/100 ml or less, even more preferably 0.1 g/100 ml or less, and most preferably zero.

It is preferable that the beverage according to the present embodiment is a fruit juice-free beverage, or even if it contains fruit juice, it contains a relatively small amount of fruit juice. The content of fruit juice is, for example, 5 (w/v%) or less, preferably 3 (w/v%) or less, more preferably 1 (w/v%) or less, and even more preferably 0.5 (w/v%). ), most preferably zero (no fruit juice).

The method for producing a beverage according to this embodiment is not particularly limited. An example of the manufacturing method will be described below. First, other raw materials (alcoholic beverages other than whisky, acidulant, dietary fiber, etc.) are added to a drinkable liquid (for example, water) as necessary to prepare a base liquid.
Furthermore, a predetermined amount of whiskey is added to the prepared base liquid. Additionally, other ingredients such as citrus infused spirits are added to the base liquid. Furthermore, carbon dioxide gas is added by carbonation, etc., and the gas volume is adjusted. Furthermore, the obtained liquid is filled into a container and sealed, and if necessary, sterilization treatment such as heating is performed. Thereby, the beverage according to this embodiment is obtained.

(Example)
Hereinafter, the present invention will be explained in more detail using Examples. However, the present invention should not be construed as being limited to the following examples.

Test Example 1: Examination of carbon dioxide pressure With the composition shown in Table 1, raw material alcohol, citric acid (anhydrous), sodium citrate, and polydextrose were mixed, and water was added to prepare a base liquid. The obtained base liquid had an alcohol content of 9.0 (v/v%) and an acidity of 0.06 (g/100 mL).
Next, the base liquid and the whiskey base liquor were mixed in the composition shown in Table 2. The whiskey used was one that had been stored in a wooden barrel and had an alcohol content of 40 v/v%. Furthermore, carbon dioxide gas was added to obtain beverages according to Examples 1 to 5 having different carbon dioxide gas pressures. In addition, since it is considered that components other than the base liquid hardly contribute to the acidity, the acidity of each beverage as a whole is also considered to be about 0.06 (g/100 mL), which is almost the same as the base liquid. Also, since no sweetener is used, the sweetness level of each beverage is zero.

The obtained beverages according to Examples 1 to 5 were evaluated by four trained panelists for their "whiskey-likeness (lingering sound),""carbonic sensation (stimulation)," and "overall evaluation of taste." evaluated. Regarding "whiskey-likeness (lingering sound)" and "carbonated feeling (stimulating feeling)", the beverage according to Example 2 was evaluated on the following five scales, with the beverage according to example 2 as the standard (3 points).
[Whiskey-likeness (lingering sound)]
5: Stronger than standard 4: Slightly stronger than standard 3: Same as standard 2: Slightly weaker than standard 1: Weaker than standard "Carbonic feeling (irritating feeling)"
5: Stronger than standard 4: Slightly stronger than standard 3: Equal to standard 2: Slightly weaker than standard 1: Weaker than standard

In addition, regarding the "overall evaluation of taste", absolute evaluation was performed using the following criteria.
[Overall evaluation of taste]
5: Good 4: Fairly good 3: Average 2: Fairly bad 1: Bad

The results are shown in Table 2. As shown in Table 2, it can be seen that increasing the carbon dioxide pressure improves the carbonated feeling (stimulating feeling) typical of a highball. On the other hand, if the carbon dioxide pressure is increased, the whiskey-like character (lingering sound) is likely to be lost. The overall evaluation of taste was higher than that of Examples 1 and 5 in the beverages of Examples 2 to 4 in which the carbon dioxide pressure was within the range of 3.0 to 3.5.

Test Example 2: Examination of Whiskey Content With the composition shown in Table 3, the base liquid and whiskey base liquor were mixed, carbon dioxide gas was added, and beverages according to Examples 6 to 11 with different whiskey contents were prepared.
The obtained beverages according to Examples 6 to 11 were subjected to sensory evaluation on the same items as in Test Example 1. However, "whiskey-likeness (lingering sound)" and "carbonated feeling (stimulating feeling)" were evaluated using the beverage according to Example 6 as a standard.
The results are shown in Table 3.
As shown in Table 3, increasing the whiskey content enhanced the whiskey-likeness (lingering sound). On the other hand, as the whiskey content increased, the carbonation (irritating sensation) tended to decrease. In the drinks of Examples 7 to 11, in which the whiskey content was in the range of 5 to 50 ml/L based on 100% alcohol, the overall taste evaluation was higher than that of Example 6.

Test Example 3: Study on Addition of Citrus Infused Distilled Liquor In Test Example 2, the beverage according to Example 8, which had the highest overall taste evaluation, was prepared as the beverage according to Example 12. Further, 0.1 ml/L of citrus-infused distilled liquor (obtained by soaking lemon peel in an alcohol-containing liquid and distilling it under reduced pressure; containing 2.6 ppm of linalool) was added to the beverage according to Example 8. A drink according to No. 13 was prepared.
The obtained beverages according to Examples 12 and 13 were subjected to sensory evaluation on the same items as in Test Example 1. However, regarding "whiskey-likeness (lingering sound)" and "carbonated feeling (stimulating feeling)", the beverage according to Example 12 was evaluated as a standard. In addition, "sharpness at the back of the mouth" was also evaluated on the following five scales using Example 12 as a standard.
[Hardness in the back of the mouth]
5: Good 4: Somewhat good 3: Same as standard (Example 12) 2: Somewhat bad 1: Bad

The results are shown in Table 4. As shown in Table 4, the beverage according to Example 13 had a significantly increased sharpness in the aftertaste compared to the beverage according to Example 12, and the overall evaluation was also extremely high. As a result, it was found that by adding citrus-infused distilled liquor, the aftertaste was improved and a beverage with good flavor could be obtained.

Claims (13)

A containerized carbonated alcoholic beverage with a carbon dioxide gas pressure of 3.0 to 3.5 gas volume and containing 5 to 50 ml/L of whiskey in terms of 100% alcohol. The beverage according to claim 1, having a sugar content of 1 g/100 ml or less. The beverage according to claim 1 or 2, having a sweetness level of 2 or less. The beverage according to any one of claims 1 to 3, further comprising a citrus infused distilled spirit. The beverage according to claim 4, wherein the citrus-infused distilled spirit is produced by vacuum distillation. The beverage according to any one of claims 1 to 5, which is a fruit juice-free beverage or has a fruit juice content of 5 (w/v%) or less. The beverage according to any one of claims 1 to 6, further containing dietary fiber. The beverage according to claim 7, wherein the dietary fiber content is 0.1 to 10.0 g/100 ml. The beverage according to any one of claims 1 to 8, having an alcohol content of 5 v/v% or more. The beverage according to any one of claims 1 to 9, wherein the whiskey is aged in a wooden container. A step of adding whiskey to the beverage liquid at a concentration of 5 to 50 ml/L in terms of 100 alcohol;
adjusting the carbon dioxide pressure of the beverage liquid to a gas volume of 3.0 to 3.5;
adding a citrus infused spirit to the beverage liquid;
A method for producing a packaged carbonated alcoholic beverage, comprising: 12. The method according to claim 11 , wherein the citrus steeped spirit is produced by a vacuum distillation method. The method according to claim 11 or 12, further comprising the step of adding dietary fiber to the beverage liquid.