JP7445414B2 - Alcoholic beverages and methods for improving the flavor of alcoholic beverages - Google Patents

Description

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

Among alcoholic beverages, high-alcohol beverages have gained a certain share of the alcoholic beverage market due to demand from consumers who have a strong tolerance for alcohol and those who want to get drunk easily.
Various research and development efforts are underway to create products that better meet market needs regarding high-alcohol beverages.

For example, regarding a method for producing a high-alcoholic beverage, Patent Document 1 states that in the process of producing a high-alcoholic beverage with an alcohol concentration of 6 to 12 v/v%, extracts of pericarp, flowers, or herbs are added to the beverage, A method is described in which the content is in the range of 0.0001 to 1 w/v%.

Japanese Patent Application Publication No. 2015-192667

The invention according to Patent Document 1 is an invention related to the flavor of high-alcohol beverages, and takes into consideration the influence of high alcohol on the taste, and suppresses the feeling of alcohol and maintains the original flavor of alcoholic beverages while improving the taste and sharpness. The challenge is to improve the back of the mouth.

On the other hand, as a result of a detailed study on the effects of high-alcohol beverages, the present inventors found that while drinking a beverage, the person may experience a tingling or stimulating sensation in the oral cavity. Confirmed the problem. In addition, the present inventors have also confirmed that when a beverage contains high alcohol content, there is a problem with the taste aspect of the beverage being strongly affected by the bitterness characteristic of alcohol.

Therefore, an object of the present invention is to provide an alcoholic beverage in which the irritation of alcohol and the bitterness of alcohol are reduced, and a method for improving the flavor of an alcoholic beverage.

The above problem can be solved by the following means.
(1) Alcoholic beverages (excluding fruit wines) with an alcohol content of 7 to 15 v/v % , containing 5 ppb or more of β-methyl-γ-octalactone and 5 ppb or more of eugenol. Alcoholic beverages that meet at least one of the following criteria:
(2) The alcoholic beverage according to item 1, wherein the content of β-methyl-γ-octalactone is 8 to 1500 ppb.
(3) The alcoholic beverage as described in 1 or 2 above, wherein the eugenol content is 8 to 1500 ppb.
(4) The alcoholic beverage according to any one of 1 to 3 above, which has an alcohol content of 10 v/v% or more.
(5) The ratio of the eugenol content to the β-methyl-γ-octalactone content (=eugenol content/β-methyl-γ-octalactone content) is 0.1 to 5.0. The alcoholic beverage according to any one of 1 to 4 above.
(6) The alcoholic beverage according to any one of 1 to 5 above, which is effervescent.
(7) A method for improving the flavor of an alcoholic beverage (excluding fruit wine) with an alcohol content of 7 to 15 v/v % , which reduces the irritation and bitterness of alcohol, the alcoholic beverage having a β- A method for improving the flavor of an alcoholic beverage , which satisfies at least one of methyl-γ-octalactone content of 5 ppb or more and eugenol content of 5 ppb or more .

The alcoholic beverage according to the present invention has reduced alcohol stimulation and alcohol bitterness.
The method for improving the flavor of an alcoholic beverage according to the present invention can reduce the irritation of alcohol and the bitterness of alcohol in an alcoholic beverage whose alcohol content is a predetermined value or more.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for carrying out the alcoholic beverage and the method for improving the flavor of an alcoholic beverage according to the present invention will be described.

[Alcoholic drinks]
The alcoholic beverage according to the present embodiment is a high-alcoholic beverage with an alcohol content of a predetermined value or more, and has a content of at least one of β-methyl-γ-octalactone and eugenol that is a predetermined value or more. It is a drink containing.
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 flavors of chu-hi include sour and cocktail flavors.
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 is not limited to the type, manufacturing method, raw materials, etc., as long as the effects of the present invention are not impaired, but alcohol may include whiskey, brandy, spirits (for example, gin, Spirits such as vodka and rum, raw alcohol, etc.), liqueurs, shochu, etc., as well as brewed liquors such as sake, sweet fruit liquor, and beer, can be used. Among these, distilled liquors are particularly suitable. One or more of certain vodkas and raw material alcohols are preferred. By using one or more of vodka, which is a distilled liquor, and alcohol for raw materials as the alcohol, the problems of the present invention (the irritation of alcohol and the bitterness of alcohol) become more clear.
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 7v/v% or more, 8v/v% or more, 9v/v% or more, 10v/v% or more, 10.5v/v% or more, 11v/v% or more. /v% or more, 11.5v/v% or more, and 12v/v% or more are more preferable. When the alcohol content is at least a predetermined value, the above-mentioned problems (stimulating feeling of alcohol and bitter taste of alcohol) become clearer.
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 20 v/v% or less, more preferably 15 v/v% or less, less than 13 v/v%, and more preferably 12.5 v/v% or less. By setting the alcohol content to a predetermined value or less, the effects of the present invention (reducing the irritation of alcohol and the bitterness of alcohol) can be fully exerted.
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).

(β-methyl-γ-octalactone)
β-Methyl-γ-octanolactone is a type of lactone compound.
β-Methyl-γ-octalactone is a substance that has a sweet aroma, but surprisingly, the present inventor found that this substance reduces the irritation and bitterness of alcohol. Ta. The present inventor also found that β-methyl-γ-octalactone enhances the softness on the tongue (meaning that the level of softness is increased and it feels softer).

The content of β-methyl-γ-octalactone is preferably 5 ppb or more, more preferably 8 ppb or more, 10 ppb or more, 50 ppb or more, 100 ppb or more, 150 ppb or more, 180 ppb or more, and 200 ppb or more. When the content of β-methyl-γ-octalactone is at least a predetermined value, the irritation and bitterness of alcohol can be reduced.
The content of β-methyl-γ-octalactone is preferably 1500 ppb or less, more preferably 1000 ppb or less, 600 ppb or less, 550 ppb or less, 500 ppb or less, 400 ppb or less, and 300 ppb or less. By keeping the content of β-methyl-γ-octalactone at a predetermined value or less, it is possible to avoid an excessively strong sweet taste in the mouth.
In addition, in this specification, the unit "ppb" is synonymous with "μg/L".

(eugenol)
Eugenol is a type of phenylpropanoid.
Eugenol is a substance that exhibits a herbal or spice-like flavor, and although it is a component with a completely different flavor type from the aforementioned β-methyl-γ-octalactone, the present inventors believe that this substance It was found that the stimulant sensation and bitterness of alcohol can be reduced. The inventors have also found that eugenol also enhances the softness on the tongue. In addition, the present inventors have also found that by containing eugenol in an alcoholic beverage containing β-methyl-γ-octalactone, the sweet taste based on β-methyl-γ-octalactone reduces the aftertaste. .

The content of eugenol is preferably 5 ppb or more, more preferably 8 ppb or more, 10 ppb or more, 50 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, and 100 ppb or more. When the content of eugenol is at least a predetermined value, the irritation and bitterness of alcohol can be reduced.
The content of eugenol is preferably 1500 ppb or less, more preferably 1000 ppb or less, 600 ppb or less, 550 ppb or less, 500 ppb or less, 400 ppb or less, and 300 ppb or less. When the content of eugenol is equal to or less than the predetermined value, the overall evaluation as a beverage can be made favorable.

(Eugenol content/β-methyl-γ-octalactone content)
When the alcoholic beverage according to the present embodiment contains both β-methyl-γ-octalactone and eugenol, the contents of both may satisfy the numerical ranges described above, but the ratio of the contents of both may be is, for example, as follows.
The content of eugenol (ppb)/the content of β-methyl-γ-octalactone (ppb) is preferably 0.1 or more, more preferably 0.3 or more, 0.4 or more, and more preferably 0.5 or more. By setting this ratio to a predetermined value or higher, it is possible to achieve the effects of reducing the irritation of alcohol, reducing the bitterness of alcohol, and increasing the softness on the tongue, while also reducing the sweet taste in the mouth. .
Eugenol content (ppb)/β-methyl-γ-octalactone content (ppb) is preferably 5.0 or less, 4.0 or less, 3.0 or less, 2.5 or less, 2.0 or less , 1.0 or less, and 0.8 or less are more preferable. By setting this ratio to a predetermined value or less, each effect (reducing the irritation of alcohol, reducing the bitterness of alcohol, and increasing the softness on the tongue) can be more reliably exerted.

Note that the content of β-methyl-γ-octalactone and the content of eugenol 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.
The origin of β-methyl-γ-octalactone and eugenol is not particularly limited, and even if they are contained as aromatic components, they may not be contained in barrel-aged alcohols (e.g., whiskey, shochu, etc.). However, it may also be contained as a flavoring agent or fruit juice, which will be described later.

When the alcoholic beverage according to the present embodiment is made into a chuhai-taste beverage, it can also contain fruit flavor (flavor that imparts a fruit-like aroma), fruit juice (juice squeezed from fruit), and fruit extract. 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. Moreover, a fruit extract is an extract obtained by extracting the effective components of a fruit (or fruit juice) using water, alcohol, or the like.
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 (reducing the irritation of alcohol and reducing the bitterness of alcohol) are not directly affected by the flavor type or strength of flavor of the flavor, fruit juice, or fruit extract, and the effects disappear. 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.
However, the alcoholic beverage according to the present embodiment may naturally be a beverage that does not contain fruit juice, may not be a fruit liquor made from fruit juice as described above, and may be a beverage that does not contain fruit juice as described above, or may be a beverage that is not a fruit liquor made from fruit juice as described above, and may be a beverage that does not contain fruit juice. It may also be an embodiment that does not contain alcohol.

(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.
Note that the container may be anything that can 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 container, 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. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long period of time.

As explained above, the alcoholic beverage according to the present embodiment satisfies at least one of the following: the content of β-methyl-γ-octalactone is at least a predetermined value, and the content of eugenol is at least a predetermined value. , the irritation of alcohol and the bitterness of alcohol are reduced.
Moreover, the alcoholic beverage according to the present embodiment has enhanced softness on the tongue and has a reduced sweetness in the mouth.

[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, β-methyl-γ-octalactone, eugenol, potable alcohol, additives, and the like are appropriately added to a mixing tank to produce a mixed solution.
In this mixing step, the raw materials may be mixed and adjusted so that the content of β-methyl-γ-octalactone, the content of eugenol, 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 performed by plate sterilization from the viewpoint of processing speed, etc., but the present invention 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 satisfies at least one of the following: the content of β-methyl-γ-octalactone is at least a predetermined value, and the content of eugenol is at least a predetermined value. Since the process includes the steps, it is possible to produce an alcoholic beverage with reduced alcohol stimulation and alcohol bitterness.

[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 having an alcohol content of a predetermined value or more, which reduces the irritation of alcohol and the bitterness of alcohol. - A method of containing at least one of octalactone and eugenol.
Note that the content of each component is the same as the value explained in the above-mentioned "alcoholic beverage". The method for improving the flavor of an alcoholic beverage according to the present embodiment is characterized in that the content of β-methyl-γ-octalactone in the alcoholic beverage is at least a predetermined value, and the content of eugenol is at least a predetermined value. It may be prepared to meet the requirements.

As explained above, 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 by adding at least one of β-methyl-γ-octalactone and eugenol to the alcoholic beverage. It is possible to reduce the irritation of alcohol and the bitterness of alcohol.

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]
Vodka, indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Co., Ltd.), β-methyl-γ-octalactone, eugenol, carbonated water, and ion-exchanged water were appropriately blended in the amounts shown in the table. A sample was prepared.
The gas pressure (total pressure) of each sample at 20° C. was 3.0 kg/cm ² , and the extract content of each sample was adjusted to 2.4 w/v% by the amount of indigestible dextrin.

[contents of the test]
For each sample produced by the above method, six trained panelists with discernment ability evaluated the ``stimulation of alcohol'', ``bitterness of alcohol'', ``softness on the tongue'', and ``sweetness'' according to the following evaluation criteria. For "mouth feel" and "overall evaluation as a beverage," independent scores were given on a five-point scale from 1 to 5 points, and the average value was calculated.
All evaluations were made by drinking samples.

(Alcohol stimulation: evaluation criteria)
The evaluation of alcohol stimulation is based on Sample 0-1 and Sample 0-2, and the case where "I do not feel any tingling sensation from alcohol (same level as Sample 0-1)" is evaluated. A score of 1 point was given, and a score of 5 points was given to those who "strongly felt the stinging sensation of alcohol (same level as sample 0-2)." Regarding the irritation caused by alcohol, the lower the score, the more reduced it is, and it can be determined that it is more preferable.
Here, "alcohol stimulation" is a tingling sensation felt in the oral cavity while drinking the sample.

(Alcohol bitterness: evaluation criteria)
The evaluation of the bitterness of alcohol is based on two samples, Sample 0-1 and Sample 0-2, and ``I do not feel the bitterness of alcohol at all (same level as Sample 0-1)'' is given 1 point, and ``Alcohol A score of 5 was given if the sample had a strong bitterness (same level as sample 0-2). Regarding the bitterness of alcohol, the lower the score, the more reduced it is, and it can be judged that it is more preferable.
Here, the "bitterness of alcohol" refers to the bitterness peculiar to alcohol derived from alcohol.

(Softness on the tongue: evaluation criteria)
The evaluation of the softness on the tongue is based on sample 0-2, and if the "taste felt on the tongue does not feel soft at all (same level as sample 0-2)", 1 point is given, and "taste felt on the tongue is 1 point". "Feels very soft" was rated 5 points. Regarding the softness on the tongue, it can be determined that the higher the score, the more preferable it is.
Here, "softness on the tongue" refers to the overall softness of the taste felt by the tongue while drinking the sample.

(Sweet taste in the mouth: evaluation criteria)
The evaluation of the sweet taste left in the mouth is based on sample 0-2, and 1 point is given when "the sweet taste does not remain in the mouth at all (same level as sample 0-2)", and 1 point is given when "the sweet taste remains in the mouth at all". The case was rated 5 points. Regarding the sweet taste aftertaste, it can be determined that the lower the score, the more preferable it is.
Here, the term "sweet taste left in the mouth" refers to the state in which the sweet taste remains in the mouth. Note that when this evaluation score is low, it includes not only cases where the sweetness does not remain in the mouth and disappears quickly in a short time, but also cases where the sweetness does not remain in the mouth because the sweetness itself is not felt in the first place.

(Comprehensive evaluation as a beverage: evaluation criteria)
Regarding the overall evaluation as a beverage, 1 point was given for ``I feel it has a bad flavor as an alcoholic beverage'' and 5 points was given when ``I feel that it is a good flavor for an alcoholic beverage.''
In addition, whether the flavor of an alcoholic beverage is good or bad is determined based on the balance of flavor.For example, if the flavor balance is disrupted due to a strong medicinal flavor based on a specific ingredient, , it will be judged as bad.

The table shows the blending amount of each sample, as well as the results of each evaluation. Note that the numerical values and indicators for each component shown in the table are the content and indicators in the final product.
Strictly speaking, "eugenol/β-methyl-γ-octalactone" in the table is "eugenol content (ppb)/β-methyl-γ-octalactone content (ppb)."

(Consideration of results)
From the results of samples 0-1 and 0-2 in Table 1, it was confirmed that as the alcohol content of the alcoholic beverage increases, the stimulation of alcohol and the bitterness of alcohol become clearly felt (strongly felt).

From the results of samples 0-2, 1-1 to 1-3 in Table 1, when the content of β-methyl-γ-octalactone exceeds a predetermined value, the irritation of alcohol and the bitterness of alcohol are reduced. This was confirmed. Furthermore, it was confirmed that when the content of β-methyl-γ-octalactone exceeds a predetermined value, the softness on the tongue increases and the overall evaluation score as a beverage increases.
Considering all the evaluations, among samples 0-2, 1-1 to 1-3, very favorable results were obtained for samples 1-1 to 1-3 (especially samples 1-2 and 1-3). Obtained.

Additionally, from the results of samples 0-2, 1-1 to 1-3 in Table 1, it was confirmed that when the content of β-methyl-γ-octalactone was too high, the sweetness left a slightly strong taste in the mouth. .
Although not listed as an issue in this application, based on the evaluation of "sweet taste aftertaste", when comparing samples 1-1 to 1-3, samples 1-1 and 1-2 were more effective than sample 1-3. The result was that it was more preferable.

From the results of samples 0-2, 2-1 to 2-3 in Table 1, it was confirmed that when the content of eugenol exceeded a predetermined value, the irritation of alcohol and the bitterness of alcohol were reduced. Furthermore, it was confirmed that when the content of eugenol exceeded a predetermined value, the softness on the tongue was enhanced and the overall evaluation score as a beverage also increased.
Considering all the evaluations, among samples 0-2, 2-1 to 2-3, very favorable results were obtained for samples 2-1 to 2-3 (especially samples 2-2 and 2-3). Obtained.

From the results of Samples 3-1 to 3-3 in Table 1, it is clear that each effect (alcohol It was confirmed that not only was this product able to reduce the sensation of irritation, reduce the bitterness of alcohol, and increase the softness on the tongue, but it was also able to reduce the ``sweet taste left in the mouth'' that was strongly felt in Sample 1-2.
Considering all the evaluations, very favorable results were obtained for samples 3-2 to 3-3 (particularly sample 3-2) among samples 3-1 to 3-3.

Claims (7)

An alcoholic beverage (excluding fruit wine) with an alcohol content of 7 to 15 % v/v,
An alcoholic beverage that satisfies at least one of a β-methyl-γ-octalactone content of 5 ppb or more and a eugenol content of 5 ppb or more. The alcoholic beverage according to claim 1, wherein the content of the β-methyl-γ-octalactone is 8 to 1500 ppb. The alcoholic beverage according to claim 1 or 2, wherein the content of the eugenol is 8 to 1500 ppb. The alcoholic beverage according to any one of claims 1 to 3, having an alcohol content of 10 v/v% or more. The ratio of the eugenol content to the β-methyl-γ-octalactone content (=eugenol content/β-methyl-γ-octalactone content) is 0.1 to 5.0. The alcoholic beverage according to any one of claims 1 to 4. The alcoholic beverage according to any one of claims 1 to 5, which is effervescent. A method for improving the flavor of an alcoholic beverage (excluding fruit wine) with an alcohol content of 7 to 15 % v/v, which reduces the irritation and bitterness of alcohol,
A method for improving the flavor of an alcoholic beverage , wherein the alcoholic beverage has a β-methyl-γ-octalactone content of 5 ppb or more and a eugenol content of 5 ppb or more.