JP7362504B2 - Alcoholic beverages containing milk and caramel color - Google Patents

Description

The present invention relates to alcoholic beverages containing milk and caramel color, and related methods.

BACKGROUND ART In alcoholic beverages, the irritation and spiciness of alcohol are often a problem. Several methods are known for solving such problems. For example, there are methods using specific sugars (Patent Document 1), methods using 2-methyl-3-furanthiol and limonene (Patent Document 2), and methods using 2,6-nonadienol (Patent Document 3). Are known.

Japanese Patent Application Publication No. 2019-193602 Japanese Patent Application Publication No. 2017-176108 JP2019-201566A

Alcohol stimulation and alcohol-derived spiciness become noticeable when a beverage contains alcohol at a relatively high concentration.
An object of the present invention is to reduce the alcohol irritation in alcoholic beverages or to reduce the spiciness derived from alcohol.

Here, the term "alcohol irritation" refers to a stinging sensation on the tongue or throat caused by alcohol.

As a result of extensive studies, the present inventors have found that when milk and caramel color are used in combination in alcoholic beverages, the alcohol irritation or alcohol-derived spiciness can be effectively reduced.

The present invention relates to, but is not limited to, the following:
[1] Contains milk and caramel color, and alcohol content is 4.0 to 10.0 v/v%
A beverage that is.
[2] The beverage according to [1], wherein the milk content is 0.01 to 0.80 w/v% in terms of solid content.
[3] The beverage according to [1] or [2], wherein the content of caramel color is 50 to 500 ppm.
[4] In the CIE Lab system for color, the L value is 5 to 55 and the a value is -5 to 5.
and has a b value of -5 to 11, the beverage according to any one of [1] to [3].
[5] The beverage according to any one of [1] to [4], which contains carbonic acid.
[6] A method for reducing the stimulating feeling of alcohol or the spiciness derived from alcohol in a beverage with an alcohol content of 4.0 to 10.0 v/v %,
The method includes the step of mixing ingredients so that the beverage contains milk and caramel color.

INDUSTRIAL APPLICABILITY The present invention can efficiently reduce alcohol irritation or alcohol-derived spiciness in a beverage containing alcohol at a relatively high concentration.

The beverage containing milk, caramel color, and alcohol and related methods of the present invention will be described below.
In addition, unless otherwise specified, "ppm" used in this specification means ppm of weight/volume (w/v).

(Milk)
The term "milk" as used herein refers to ingredients added to impart a milky flavor or feel to beverages, and mainly refers to milk (e.g., cow's milk, sheep's milk, goat's milk) and dairy products. means. Milk includes milk and dairy products as defined in the Milk Ministerial Ordinance. More specifically, milk includes raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, etc. Dairy products include cream , butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, skimmed concentrated milk, evaporated milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, Examples include protein concentrated whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, prepared liquid milk, fermented milk, lactic acid bacteria drinks, and milk drinks. The beverage of the present invention may contain only one type of these, or may contain two or more types.

Preferred milk components are lactic acid bacteria beverages, fermented milk, skim milk powder, cream, and cheese, and more preferred milk components are lactic acid bacteria beverages and fermented milk.
The milk content in the beverage of the present invention is not particularly limited as long as the effects of the present invention can be obtained, but it is preferably 0.01 to 0.80 w/v%, more preferably 0.01 to 0. .60 w/v%, more preferably 0.01 to 0.50 w/v%, more preferably 0.01 to 0.45 w/v%, more preferably 0.01 to 0.40 w/v%, more preferably is 0.01 to 0.35 w/v%, more preferably 0.01 to 0.30 w/v%, more preferably 0.01 to 0.25 w/v%, more preferably 0.01 to 0.20 w /v%.

The solid content here refers to a dry product obtained by drying milk using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture. When the beverage contains multiple types of milk, the content is the total amount of solids obtained from the milk. Furthermore, in the present invention, when the milk content is limited to a specific one, the milk content in the beverage means the limited milk content.

(caramel color)
The caramel color contained in the beverage of the present invention is not particularly limited, and any known caramel color can be used. For example, caramel colorants are classified into classes I, II, III, and IV depending on the manufacturing method, and any of them may be used. The beverage of the present invention may contain only one type of these, or may contain two or more types.

The definitions of each class of caramel in the Japan Food Additives Standard (1999) are shown below. Caramel I: This product is obtained by heat-treating edible carbohydrates such as starch hydrolyzate, molasses, or sugars, or by heat-treating edible carbohydrates by adding acid or alkali, and does not contain sulfite compounds and ammonium compounds. It is not used. Caramel II: This product is obtained by heat-treating edible carbohydrates such as starch hydrolyzate, molasses, or saccharides by adding a sulfite compound or adding an acid or alkali to this, and does not contain ammonium compounds. It's something that doesn't exist. Caramel III: This product is obtained by heat-treating edible carbohydrates such as starch hydrolyzate, molasses, or saccharides by adding an ammonium compound or adding an acid or alkali to this, and does not contain sulfite compounds. It's something that doesn't exist. Caramel IV: This product is obtained by heat-treating edible carbohydrates such as starch hydrolyzate, molasses, or saccharides by adding sulfite compounds and ammonium compounds, or adding acids or alkalis to the same.

In the present invention, any type of caramel color may be used, but class I caramel color can be used from the viewpoint of imparting color, cost, availability, and remarkable effect.

The content of caramel color in the beverage of the present invention is not particularly limited as long as the effects of the present invention can be obtained, but preferably 50 to 500 ppm, more preferably 50 to 450 ppm, more preferably 50 to 400 ppm, and more preferably 50 to 500 ppm. ~350ppm, more preferably 50~300ppm, more preferably 50~250ppm, more preferably 50~200ppm, more preferably 50~175ppm, more preferably 50~150ppm, more preferably 50~125ppm, more preferably 50~ It is 100 ppm. When the beverage contains multiple types of caramel colors, the content is the total content of those colors. Furthermore, in the present invention, when the caramel color is limited to a specific one, the content of the caramel color in the beverage means the limited content of the caramel color.

The method for measuring the content of caramel coloring is not particularly limited, but it can be measured using, for example, gas chromatography or HPLC. Methods such as quantitative methods, qualitative methods, confirmation test methods, or purity test methods described in various compendial documents may be applied and used as appropriate.

(alcohol)
The beverage of the present invention is a beverage containing alcohol, that is, 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 4.0 to 10.0 v/v%, preferably 4.0 to 9.0 v/v%, more preferably 5.0 to 9.0 v/v%, and more. Preferably it is 6.0 to 9.0 v/v%, more preferably 7.0 to 9.0 v/v%. When the alcohol content is within the above range, the effect of reducing alcohol irritation and alcohol-derived spiciness according to the present invention becomes particularly remarkable.

In this specification, the alcohol content of a beverage can be measured by any known method, for example, by a vibrating density meter. Specifically, a sample is prepared by removing carbon dioxide gas from a beverage by filtration or ultrasonication as necessary, then steam distilled, and the density of the resulting distillate at 15°C is measured. Using "Table 2 Alcohol Content and Density (15℃) and Specific Gravity (15/15℃) Conversion Table" which is an appendix to the prescribed analysis method (National Tax Agency Directive No. 6, 2007, revised on June 22, 2007). It can be calculated by converting.

Although alcohol may be incorporated into the beverage of the present invention by any means, typically the beverage of the present invention contains distilled liquor, thereby containing alcohol. The distilled liquor is not limited by its raw materials or manufacturing method. Examples of the distilled spirits include spirits (eg, vodka, rum, tequila, gin, aquavit), neutral spirits, liqueurs, and shochu. Preferably, the spirit is a neutral spirit.

The type of alcoholic beverage of the present invention is not particularly limited, but preferably highball, chuhai (chuhai), sour, etc. The terms "highball," "chu-hai," and "sour" when used in connection with the beverages of the present invention refer to beverages containing water, spirits, and carbonation. They may also contain fruit juices or flavors.

(fruit juice and flavor)
The alcoholic beverage of the present invention may contain fruit juice or flavor. The type of fruit juice or flavor contained is not particularly limited, but examples include grape, blueberry, and strawberry. The beverage of the present invention may contain only one type of fruit juice or flavor, or may contain multiple types of fruit juice or flavor. Further, the beverage may contain only one or both of fruit juice and flavor.

(color)
Although the color of the beverage of the present invention is not particularly limited, it is preferable that the beverage has a specific color.
For example, consumers tend to get the impression that milk-containing beverages have a richer flavor when they are not only white but also have a slightly brownish color. On the other hand, if the brown color is too strong, the color will be dark and the impression will be unfavorable. From this point of view, the beverage of the invention preferably has the following values in the CIE Lab system for color: L value of 5 to 55, a value of -5 to 5, b value of -5 to 11; L value of 50, a value of -5 to 5, b value of -5 to 11; L value of 10 to 30, a value of -5 to 0, b value of 0 to 5. It is also preferable that the L value is 9 to 51, the a value is -3 to 0, and the b value is -2 to 11.

Any known method may be used to measure the Lab value.
(carbon dioxide gas)
The beverage of the present invention may contain carbon dioxide. Carbon dioxide gas can be applied to the beverage using methods commonly known to those skilled in the art, such as, but not limited to, carbon dioxide may be dissolved 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 into the beverage by spraying the beverage into a tank filled with carbon dioxide. However, the beverage and carbonated water may be mixed. The carbon dioxide pressure is adjusted using these means as appropriate.

When the beverage of the present invention contains carbon dioxide gas, the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 3.5 kgf/cm ² , more preferably 1.2 to 2.8 kgf/cm ² , More preferably, it is 1.6 to 2.5 kgf/cm ² . In the present invention, carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20° C., and after degassing (snifting) the air in the container using the gas volume measuring device and shaking, the carbon dioxide pressure is measured. In this specification, unless otherwise specified, carbon dioxide pressure means carbon dioxide pressure at a sample temperature of 20°C.

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

In a preferred embodiment of the beverage of the present invention, the content of the specific component is low.
For example, the content of vegetable coloring in the beverage of the invention is less than 100 ppm. Examples of vegetable pigments are red cabbage pigment and purple sweet potato pigment.

(Packaged beverages)
The beverage of the present invention can be provided in a packaged form. Container forms include, but are not limited to, metal containers such as cans, plastic bottles, paper packs, bottles, pouches, and the like. For example, a sterilized packaged product can be produced by filling a container with the beverage of the present invention and then performing heat sterilization such as retort sterilization, or by sterilizing the beverage and filling it into a container.

(Method)
In another aspect, the present invention is a method for reducing the stimulating feeling of alcohol or the spiciness derived from alcohol in a beverage having an alcohol content of 4.0 to 10.0 v/v %. The method includes the step of mixing raw materials so that the beverage contains milk and caramel color.

Methods for adjusting the milk content, caramel color, and alcohol content in a beverage are obvious from the above description of the beverage. The timing is also not limited. It is sufficient that the finally obtained beverage satisfies the above conditions. Moreover, the preferable types of components and the preferable ranges of their contents are as described above with respect to the beverage. Further, specific examples and amounts of additional other ingredients are also as described above with respect to the beverage.

(Numeric range)
For clarity, numerical ranges herein include their endpoints, ie, lower and upper limits.

The present invention will be explained below based on Examples, but the present invention is not limited to these Examples.
(Test Example 1) Effects of caramel color and milk content and influence of alcohol content The effects of caramel color and milk content on the irritation of alcohol were investigated. In addition, the influence of alcohol content was also investigated.

Specifically, a plurality of sample drinks were prepared by mixing a lactic acid bacteria drink containing milk, a caramel color (type I), a neutral spirit (alcohol content: 59 v/v%), and water. These are designated as "both added" in the table below. Next, a "control" drink was prepared without using the lactic acid bacteria drink and caramel coloring, a "lactic acid bacteria drink only" drink was prepared using only the lactic acid bacteria drink without using caramel coloring, and a ``lactic acid bacteria drink only'' drink was prepared using only the lactic acid bacteria drink without using the caramel color, and a drink with caramel without using the lactic acid bacteria drink was prepared. A "caramel only" beverage was prepared using only the dye.

The alcohol content of each drink is as shown in the table below. In all the drinks containing lactic acid bacteria drinks, the milk content in terms of solid content was 0.1 w/v%, and in all the drinks containing caramel color, the content of caramel color was 200 ppm.

Next, four trained panelists evaluated the resulting sample drinks for their effectiveness in reducing alcohol irritation. The evaluation method is as follows.
(Reduction effect on alcohol stimulation)
First, all beverages were evaluated for alcohol stimulation. A control was prepared with an alcohol content of 7.0 v/v% without using the lactic acid bacteria drink and caramel coloring, and its alcohol irritation score was set as 8, and this result was used as the standard. Evaluation was made on a 10-point scale, with the highest score being 10 points for "very strong alcohol stimulation" and the lowest score being 1 point for "very weak alcohol stimulation". Higher scores were assigned as the alcohol stimulation sensation became stronger (as the stimulation became stronger), and lower scores were assigned as the intensity decreased. Four panelists conducted evaluations, and an average score was calculated from the obtained evaluation scores. In addition, prior to the evaluation, a common understanding regarding each score was formed using each score and the corresponding reference drink. The same applies to other evaluations.

Next, drinks with the same alcohol content (v/v%) were compared. Specifically, the average score of a drink with only caramel, a drink with only lactic acid bacteria drink, or a drink with both added was subtracted from the average score of the control. The obtained value indicates the effect of reducing alcohol irritation, and the higher the value, the greater the reduction effect. The table below shows the evaluation results showing the effect of reducing alcohol irritation.

Both the caramel color and the lactic acid bacteria drink showed an effect of reducing alcohol irritation. Furthermore, when both of them were contained, the reduction effect was good. Its good reduction effect was observed only in the high alcohol content range.

(Test Example 2) Type of caramel color The type of caramel color was changed to examine the effect of reducing alcohol irritation.
Specifically, the same experiment as Test Example 1 was conducted except that the alcohol content in the sample drink was 7.0 v/v% and the caramel color used was changed from Class I to IV (solid content equivalent). The milk content and caramel color content are the same as in Test Example 1).

The table below shows the effect of reducing alcohol irritation. Even when the type of caramel coloring was changed, the same tendency as in Test Example 1 was observed.

(Test Example 3) Type of milk The type of milk was changed to examine the effect of reducing alcohol irritation.
Specifically, the same experiment as Test Example 1 was conducted except that the alcohol content in the sample drink was 7.0 v/v% and the milk used was changed to skim milk powder, fresh cream, or cheese. (The milk content and caramel color content in terms of solid content are the same as in Test Example 1).

The table below shows the effect of reducing alcohol irritation. Even when the type of milk was changed, the same tendency as in Test Example 1 was observed.

(Test Example 4) Amount of caramel color and milk content The amount of caramel color and milk content was changed to examine the effect of reducing alcohol irritation, flavor, and color.

Specifically, an experiment similar to Test Example 1 was conducted except that the alcohol content in the sample drink was 7.0 v/v% and the contents of the lactic acid bacteria drink and caramel color were varied. The contents of the lactic acid bacteria beverage and caramel color are shown in the table below.

Regarding the obtained beverage, evaluation of alcohol stimulation sensation reduction effect (reduction effect) was conducted in the same manner as in Test Example 1. Furthermore, four trained panelists evaluated the flavor and color of the sample drinks. The evaluation criteria are as follows.

(flavor)
The brown lactic acid bacteria drink has a unique dark and sweet taste. If the amount of lactic acid bacteria blended is too large, the yogurt-like sourness will increase excessively, and if the amount of caramel blended is too large, the bitterness will increase excessively, which tends to be undesirable as a brown lactic acid bacteria drink. Also, if the amount of lactic acid bacteria drink is too small, the taste will be unsatisfactory. With these things in mind, four panelists conducted a sensory evaluation of each beverage using the following criteria, and the average score was determined. The results are shown in the table below.
Evaluation points were evaluated on a four-level scale from 1 to 4. The higher the evaluation score, the better the brown lactic acid bacteria drink.
1: It has no characteristics of a brown lactic acid bacteria drink and is not preferable. 2: It is somewhat undesirable. 3: It is preferable. 4: It has the characteristics of a brown lactic acid bacteria drink and is very preferable.

(shade)
Consumers tend to get the impression that milk-containing beverages have a richer flavor when they are not only white but also have a slightly brownish color. On the other hand, if the brown color is too strong, the color will be dark and the impression will be unfavorable. With these things in mind, four panelists visually evaluated each drink using the following criteria, and after discussion, decided on the evaluation of the samples. The results are shown in the table below.
×: It feels strange as a brown lactic acid bacteria drink. △: It feels a little strange as a brown lactic acid bacteria drink, but it is within an acceptable range. 〇: It has a color that is suitable for a brown lactic acid bacteria drink.

(Comprehensive evaluation as a beverage)
The favorability of the drink, including its flavor and color, was evaluated comprehensively.
×: Inferior as a brown lactic acid bacteria drink 〇: Preferable as a brown lactic acid bacteria drink ◎: Very preferable as a brown lactic acid bacteria drink ◎※: Very good balance in flavor and color among ◎, particularly preferred as a brown lactic acid bacteria drink

When the content of caramel color and lactic acid bacteria beverage was within a specific range, the effect of reducing alcohol irritation was particularly enhanced. Moreover, the flavor and color were also good when their content was within a certain range.

In addition, when evaluating each drink using the CIE Lab system regarding color, if the above visual evaluation of the hue is △, the L value is 16 to 53, the a value is -2 to 0, and the b value is -6. -8, and when the hue evaluation was 0, the L value was in the range of 9 to 51, the a value was in the range of -3 to 0, and the b value was in the range of -2 to 11.

Claims (5)

Contains milk and caramel color, and has an alcohol content of 4.0 to 9 . 0v/v% , and the content of caramel color is 50 to 500 ppm . The beverage according to claim 1, wherein the milk content is 0.01 to 0.80 w/v% in terms of solid content. The beverage according to claim 1 or 2 , which has an L value of 5 to 55, an a value of -5 to 5, and a b value of -5 to 11 in the CIE Lab system for color. The beverage according to any one of claims 1 to 3 , containing carbonic acid. A method for reducing the stimulating feeling of alcohol or the spiciness derived from alcohol in a beverage with an alcohol content of 4.0 to 9.0 v/v%, comprising:
The method, comprising the step of mixing raw materials so that the beverage contains milk and 50 to 500 ppm of caramel color.