JP7431033B2 - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage - Google Patents

Description

The present invention relates to an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.

Currently, various types of containers for enclosing beverages are on the market. Among containers, PET bottles made of polyethylene terephthalate have the advantage of being lightweight, hard to break, and can be manufactured at low cost.

However, since a PET bottle is a transparent container, light is transmitted into the container. Therefore, the beverage in the container is easily affected by light, which causes a large change in the quality of the beverage, especially in the color (appearance) of the beverage.
Here, if the beverage sealed in the PET bottle has a light color to begin with, the degree of color change can naturally be suppressed.

Regarding light-colored beverages, for example, Patent Document 1 describes a packaged beverage with a chlorogenic acid content of 0.2 to 100 ppm, and a total of citric acid and malic acid contents of 0 to 18 ppm. .0 g/L and has an absorbance of 0.2 or less at a wavelength of 500 nm.

JP 2017-169542 Publication

As in the invention disclosed in Patent Document 1, the present inventor has developed a method to improve the flavor of a light-colored beverage (a so-called transparent beverage) by incorporating limonene and alcohol in order to impart a lemony taste. A detailed study was conducted.
As a result, it was confirmed that when limonene was added to a transparent alcoholic beverage, the aftertaste derived from limonene was felt to be strong, and alcohol odor was also easily perceived.

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide an alcoholic beverage with reduced harsh aftertaste and alcohol odor, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.

The above problem can be solved by the following means.
(1) An alcoholic beverage having an absorbance of 0.010 or less at a wavelength of 500 nm, containing limonene and α-terpinene, and having a limonene content of 0.4 to 1.5 ppm.
(2) The alcoholic beverage according to item 1, wherein the α-terpinene content is 0.15 ppm or less.
(3) The alcoholic beverage according to 1 or 2 above, having an alcohol content of 8 v/v% or more.
(4) The alcoholic beverage according to any one of 1 to 3 above, which is packed in a plastic bottle and is a chuhai-taste beverage.
(5) A method for producing an alcoholic beverage having an absorbance of 0.010 or less at a wavelength of 500 nm, which includes the step of containing limonene and α-terpinene and adjusting the limonene content to 0.4 to 1.5 ppm. A method for producing alcoholic beverages, including:
(6) A flavor improvement method for reducing the harsh aftertaste and alcohol odor of an alcoholic beverage containing limonene and having an absorbance at a wavelength of 500 nm of 0.010 or less, the method comprising: containing α-terpinene in the alcoholic beverage; , a method for improving the flavor of an alcoholic beverage, wherein the limonene content is 0.4 to 1.5 ppm.

The alcoholic beverage according to the present invention has a reduced harsh aftertaste and reduced alcohol odor.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with reduced acrid aftertaste and reduced alcohol odor.
The method for improving the flavor of an alcoholic beverage according to the present invention can reduce the harsh aftertaste and alcohol odor of an alcoholic beverage containing limonene and having an absorbance of 0.010 or less at a wavelength of 500 nm.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for implementing the alcoholic beverage, the manufacturing method of an alcoholic beverage, and the method of improving the flavor of an alcoholic beverage which concern on this invention is demonstrated.

[Alcoholic drinks]
The alcoholic beverage according to the present embodiment has an absorbance of 0.010 or less at a wavelength of 500 nm and contains limonene and α-terpinene.
Here, the alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but includes, for example, a chu-hi-taste beverage. The Chu-Hi-taste beverage is a beverage that tastes like Chu-Hi, that is, a beverage whose flavor is designed so that the flavor of Chu-Hi can be felt. Note that the flavor of chu-hi also includes flavors such as sour and cocktail.
Since the alcoholic beverage according to the present embodiment contains limonene, it is preferably applied to a lemon chuhai-taste beverage that gives a lemon taste.
Each element constituting the alcoholic beverage according to this embodiment will be described below.

(alcohol)
The alcoholic beverage according to this embodiment contains alcohol.
The alcohol may be any drinkable alcohol, and there are no limitations on the type, manufacturing method, raw materials, etc., as long as the effects of the present invention are not impaired, but distilled liquor or brewed liquor is preferable. . Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, and whisky, raw alcohol, and the like, and one type or a combination of two or more of these can be used. As the brewed liquor, for example, beer, low-malt beer, fruit liquor, sweet fruit liquor, etc. can be used alone or in combination of two or more kinds.
Note that in this specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 3v/v% or more, 4v/v% or more, 5v/v% or more, 6v/v% or more, 7v/v% or more, 8v/v % or more is more preferable. When the alcohol content is at least a predetermined value, the above-mentioned problems (especially alcohol odor) become clearer.
Although the upper limit of the alcohol content of the alcoholic beverage according to the present embodiment is not particularly limited, for example, 20v/v% or less, 15v/v% or less, 13v/v% or less, 11v/v% or less, 10v/v% or less, It is 9v/v% or less.

The alcohol content of the alcoholic beverage according to the present embodiment can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibrating density meter/gas chromatography analysis method).

(absorbance)
The alcoholic beverage according to the present embodiment preferably has an absorbance at a wavelength of 500 nm of 0.010 or less, more preferably 0.008 or less, 0.007 or less, 0.006 or less, 0.005 or less, and 0.003 or less. When the absorbance at a wavelength of 500 nm is below a predetermined value, even when an alcoholic beverage is sealed in a PET bottle, quality deterioration (particularly color change) due to light can be suppressed.
Note that the absorbance of the alcoholic beverage according to the present embodiment can be adjusted by the substance contained in the beverage and the content of the substance.

The absorbance at a wavelength of 500 nm of the alcoholic beverage according to this embodiment can be measured using a commercially available spectrophotometer (for example, spectrophotometer U3010 manufactured by HITACHI).

(limonene)
Limonene is a type of monocyclic monoterpene represented by the chemical formula C ₁₀ H ₁₆ .
Limonene is a substance that can impart a lemony taste to beverages, and the inventor of the present invention found that when this substance was added to an alcoholic beverage with low absorbance at a wavelength of 500 nm, it did not produce an acrid aftertaste. I have confirmed that it does occur.

The content of limonene is preferably 0.4 ppm or more, more preferably 0.5 ppm or more, 0.6 ppm or more, 0.7 ppm or more, 0.8 ppm or more, 0.9 ppm or more, and 1.0 ppm or more. When the content of limonene is at least a predetermined value, not only the lemon flavor is enhanced, but also the problems of the present invention (particularly the harshness of the aftertaste) become clear.
The content of limonene is preferably 1.5 ppm or less, more preferably 1.4 ppm or less, 1.3 ppm or less, 1.2 ppm or less, and 1.1 ppm or less. By setting the content of limonene to a predetermined value or less, the effects based on α-terpinene, which will be described later, can be fully exhibited.
In addition, in this specification, the unit "ppm" is synonymous with "mg/L".

(α-Terpinene)
α-terpinene is one of the monoterpene hydrocarbons represented by the chemical formula C ₁₀ H ₁₆ and is also called p-mentha-1,3-diene.
The present inventor has discovered that by incorporating this α-terpinene into an alcoholic beverage that has low absorbance at a wavelength of 500 nm and also contains limonene, it is possible to reduce the harsh aftertaste derived from limonene and to also reduce the alcohol odor. I found out.

The content of α-terpinene is preferably 0.005 ppm or more, more preferably 0.01 ppm or more, 0.02 ppm or more, 0.03 ppm or more, and 0.04 ppm or more. When the content of α-terpinene is at least a predetermined value, the harsh aftertaste and alcohol odor can be reliably reduced.
The content of α-terpinene is preferably 0.2 ppm or less, more preferably 0.15 ppm or less, 0.1 ppm or less, 0.08 ppm or less, 0.07 ppm or less, 0.06 ppm or less, and 0.05 ppm or less. By setting the α-terpinene content to a predetermined value or less, it is possible to reduce the acrid aftertaste and alcohol odor, while also exhibiting a strong lemon taste.

Note that the content of limonene and the content of α-terpinene can be measured by a known method, for example, gas chromatography mass spectrometry (GC/MS).

(foaming)
The alcoholic beverage according to this embodiment is preferably an effervescent beverage containing carbon dioxide gas, that is, a carbonated beverage. Here, the foaming property in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg/cm ² or more, preferably 1.0 kg/cm ² or more, and 1.5 kg/cm 2 or more. More preferably, it is ² or more, 2.0 kg/cm ² or more, 3.0 kg/cm ² or more, or 3.5 kg/cm ² or more.

(others)
The alcoholic beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, fragrances, acidulants, salts, dietary fibers, etc. that are normally incorporated in beverages within a range that does not inhibit the desired effects of the present invention. (hereinafter referred to as "additives" as appropriate) may be included. As the sweetener, for example, fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of the acidulant include citric acid, adipic acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, Using DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. be able to. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product, etc. can be used.

When the alcoholic beverage according to this embodiment is made into a chuhai-taste beverage, fruit flavor (a flavor that imparts a fruit-like aroma), fruit juice (juice squeezed from fruit), fruit extract (water, alcohol, etc. from fruit or fruit juice), It is also possible to contain an extract obtained by extracting the active ingredients of the fruit using the fruit. Fruit juices include, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit purees (semi-liquid products obtained by grinding or straining cooked fruit or raw fruit), and diluted liquids thereof. , concentrated liquid, mixed liquid, etc. can be used.
Fruits from which fruit juice is derived (and fruit species for fruit flavors and fruit extracts) include citrus fruits such as lemons, limes, tangerines, oranges, grapefruit, yuzu, and shikwasa, and rose family fruits such as plums and apples. , strawberries, peaches, etc. In addition to these, conventionally known fruits such as grapes, plums, pomegranates, blueberries, cassis, cranberries, maqui berries, strawberries, apples, peaches, mangos, pineapples, kiwis, pears, etc. can also be mentioned.
Note that the effects of the present invention (reduction of harsh aftertaste, reduction of alcohol odor) are not directly affected by the flavor type or strength of flavor of the flavor, fruit juice, or fruit extract, and at least the effect disappears. Since it is considered that there is no possibility that the flavor will be lost, the flavor type may be varied as described above, and the content is not particularly limited.

(Packaged alcoholic beverages)
The alcoholic beverage according to this embodiment can be provided in various containers. By packing alcoholic beverages into various containers, deterioration in quality due to long-term storage can be suitably prevented.
The container only needs to be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used.
However, since the alcoholic beverage according to the present embodiment has an absorbance at a wavelength of 500 nm below a predetermined value, the alcoholic beverage packed in a PET bottle (container) should be placed in a transparent container where the appearance can be confirmed, such as a PET bottle. Preferably, it is a beverage.

As explained above, the alcoholic beverage according to the present embodiment has a reduced harsh aftertaste and reduced alcohol odor.
In addition, the alcoholic beverage according to the present embodiment has an enhanced lemon feeling and a richer taste, and is also excellent in overall evaluation of flavor.

[Method for producing alcoholic beverages]
Next, a method for producing an alcoholic beverage according to this embodiment will be explained.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, limonene, α-terpinene, potable alcohol, additives, and the like are appropriately added to a mixing tank to produce a mixed solution.
In this mixing step, each raw material may be mixed and adjusted so that the content of limonene, the content of α-terpinene, etc. are within the predetermined ranges described above.

In the post-processing step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers are selectively performed as necessary.
Note that the filtration treatment in the post-treatment step can be performed using a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but it is not limited to this and can be applied as long as the same treatment can be performed. Further, the filling process in the post-processing step is preferably performed in a clean room maintained at a level of cleanliness that is normally performed in the manufacture of beverages. The order of each treatment in the post-treatment step is not particularly limited.

Note that each treatment performed in the mixing step and the post-treatment step can be performed using equipment commonly used for manufacturing RTD beverages and the like.

As explained above, the method for producing an alcoholic beverage according to the present embodiment can produce an alcoholic beverage with reduced acrid aftertaste and reduced alcohol odor.
In addition, the method for producing an alcoholic beverage according to the present embodiment can produce an alcoholic beverage that has an enhanced lemon taste, enhanced flavor depth, and is also excellent in overall flavor evaluation. can.

[Method for improving the flavor of alcoholic beverages]
Next, a method for improving the flavor of an alcoholic beverage according to the present embodiment will be described.
The method for improving the flavor of an alcoholic beverage according to the present embodiment is a method for improving the flavor of an alcoholic beverage that has an absorbance at a wavelength of 500 nm below a predetermined value and reduces the harsh aftertaste and alcohol odor of an alcoholic beverage containing limonene, comprising: This is a method of containing α-terpinene in an alcoholic beverage and controlling the limonene content within a predetermined range.
Note that the content of each component is the same as the value explained in the above-mentioned "alcoholic beverage".

As explained above, the method for improving the flavor of an alcoholic beverage according to the present embodiment is to reduce the harsh aftertaste and alcohol odor of an alcoholic beverage containing limonene and having an absorbance of 0.010 or less at a wavelength of 500 nm. I can do it.
Further, the method for improving the flavor of an alcoholic beverage according to the present embodiment enhances the lemon feeling and the thickness of the flavor for an alcoholic beverage containing limonene and having an absorbance of 0.010 or less at a wavelength of 500 nm, and further improves the flavor. The overall evaluation can be made excellent.

Next, the present invention will be described by illustrating examples that meet the requirements of the present invention and comparative examples that do not.

[Sample preparation]
Samples were prepared by appropriately blending vodka, limonene, α-terpinene, high-fructose corn syrup, citric acid, trisodium citrate, carbonated water, and pure water in the amounts shown in the table.
Note that for each sample in the table, the content of components not listed in the table was approximately the same among the samples.
The gas pressure (total pressure) at 20° C. of each sample was 2.20 kg/cm ² , and the alcohol content of each sample was 8.98 v/v%.

[contents of the test]
For each sample produced by the above method, seven trained panelists with discernment ability evaluated the following evaluation criteria: "lemon taste,""harshaftertaste,""thickness,""alcoholodor," and "overall." Regarding "Evaluation", independent scores were given on a 5-point scale from 1 to 5 points, and the average value was calculated.
All evaluations were made by drinking samples.

(Lemon taste: evaluation criteria)
The evaluation of the lemon taste is based on sample 1-1, and 1 point is given if "I don't feel any lemon taste at all (same level as sample 1-1)" and 5 points are given if "I feel a very strong lemon taste" It was rated as a point. Regarding the lemon taste, it can be determined that the higher the score, the more preferable it is.
Here, "lemon taste" refers to a lemon taste in both taste and aroma, and "strong lemon taste" indicates that the lemon-like taste and aroma (lemon flavor) are strong.

(Acrid aftertaste: evaluation criteria)
The aftertaste harshness evaluation was based on sample 1-1, with 1 point being ``not feeling any aftertaste at all (same level as sample 1-1)'' and 1 point being ``extremely harsh aftertaste''. "I feel strongly" was rated 5 points. Regarding the harshness of the aftertaste, it can be determined that the lower the score, the more preferable it is.
Here, the term "astringent aftertaste" refers to an astringent taste derived from limonene, which is an astringent aftertaste that remains in the oral cavity (unpleasant astringent taste).

(Thickness: evaluation criteria)
The evaluation of thickness is based on sample 1-1, with 1 point for ``the taste is not thick at all (same as sample 1-1)'' and 5 points for ``the taste is very thick.'' rated it as. Regarding the thickness, it can be determined that the higher the score, the more preferable it is.
Here, "thickness" refers to the thickness (volume) of the taste felt while drinking the sample.

(Alcohol odor: evaluation criteria)
Evaluation of alcohol odor is based on sample 1-1, with 1 point for ``not feeling any alcohol odor'' and 5 for ``feeling very strong alcohol odor (same level as sample 1-1)'' It was rated as a point. Regarding alcohol odor, it can be determined that the lower the score, the more preferable it is.
Here, the "alcohol odor" was evaluated based on both the alcohol odor felt from the standing incense (the scent felt before drinking) and the alcohol odor felt while drinking the sample.

(Comprehensive evaluation: evaluation criteria)
Regarding the overall evaluation, 1 point was given for cases in which the flavor was felt to be bad for alcoholic beverages, and 5 points were given for cases in which the flavor was felt to be good for alcoholic beverages.

[Absorbance]
The absorbance of the sample at a wavelength of 500 nm was measured using a spectrophotometer U3010 manufactured by HITACHI.
As a result, the measured value of the absorbance of Sample 1-5 at a wavelength of 500 nm was 0.005, and the measured value of the absorbance of Sample 2-6 at a wavelength of 500 nm was 0.006.

Note that Samples 1-1 to 1-4 have a lower limonene content than Sample 1-5, but have the same content of other components, alcohol content, etc. Therefore, it is presumed that the absorbance of samples 1-1 to 1-4 at a wavelength of 500 nm is a lower value (0.005 or less) than the measured value of sample 1-5.
In addition, Samples 2-1 to 2-5 have the same content of other components, alcohol content, etc., except that the content of α-terpinene is lower than that of Sample 2-6. Therefore, it is presumed that the absorbance of Samples 2-1 to 2-5 at a wavelength of 500 nm is a lower value (0.006 or less) than the measured value of Sample 2-6.

The table shows the blending amount of each sample, as well as the results of each evaluation. In addition, the numerical value of each component shown in the table is the content in the final product.

(Consideration of results)
From the results in Table 1, it was confirmed that when the limonene content of the alcoholic beverage increased, the lemon flavor was enhanced, but the harshness of the aftertaste was also enhanced.
In other words, from the results in Table 1, it was confirmed that when the limonene content of the alcoholic beverage exceeds a predetermined value, the harsh aftertaste that should be eliminated becomes clear. It was also confirmed that within the limonene content range of Samples 1-3 to 1-5, the harsh aftertaste that should be eliminated became clear and the overall evaluation score was also favorable.
In addition, from the results in Table 1, it was confirmed that although the alcohol odor was reduced when the limonene content of the alcoholic beverage was increased, there was still room for further reduction.

From the results in Table 2, it was confirmed that when the content of α-terpinene in an alcoholic beverage containing limonene is increased, the harsh aftertaste can be reduced and the alcohol odor can also be reduced.
In addition, from the results in Table 2, when the content of α-terpinene in alcoholic beverages containing limonene falls within the specified range, the lemon flavor increases, the thickness increases, and the overall evaluation score also increases. It could be confirmed.
Considering all the evaluations, very favorable results were obtained for samples 2-2 to 2-5 (particularly samples 2-3 to 2-5) among samples 2-1 to 2-6.

Claims (6)

An alcoholic beverage with an absorbance of 0.010 or less at a wavelength of 500 nm,
Contains limonene and α-terpinene,
An alcoholic beverage having a limonene content of 0.4 to 1.5 ppm. The alcoholic beverage according to claim 1, wherein the content of α-terpinene is 0.15 ppm or less. The alcoholic beverage according to claim 1 or claim 2, having an alcohol content of 8 v/v% or more. The alcoholic beverage according to any one of claims 1 to 3, which is packed in a plastic bottle and is a chuhai-taste beverage. A method for producing an alcoholic beverage having an absorbance of 0.010 or less at a wavelength of 500 nm,
A method for producing an alcoholic beverage, comprising the step of containing limonene and α-terpinene, and adjusting the limonene content to 0.4 to 1.5 ppm. A flavor improvement method for reducing the harsh aftertaste and alcohol odor of an alcoholic beverage containing limonene and having an absorbance at a wavelength of 500 nm of 0.010 or less, the method comprising:
A method for improving the flavor of an alcoholic beverage, wherein the alcoholic beverage contains α-terpinene, and the limonene content is 0.4 to 1.5 ppm.