JP7454360B2 - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage - Google Patents
Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage Download PDFInfo
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- JP7454360B2 JP7454360B2 JP2019208281A JP2019208281A JP7454360B2 JP 7454360 B2 JP7454360 B2 JP 7454360B2 JP 2019208281 A JP2019208281 A JP 2019208281A JP 2019208281 A JP2019208281 A JP 2019208281A JP 7454360 B2 JP7454360 B2 JP 7454360B2
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- taste
- alcoholic beverage
- content
- flavor
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Landscapes
- Alcoholic Beverages (AREA)
Description
本発明は、アルコール飲料、アルコール飲料の製造方法、及び、アルコール飲料の香味向上方法に関する。 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.
アルコールを含有するアルコール飲料については、これまでにも、飲料の香味に着目した様々な発明が創出されている。
例えば、特許文献1には、高甘味度甘味料と、食塩と、食用アルコールとを含んでなり、前記食塩の添加量が、前記アルコール飲料全質量に対して、0.0011質量%以上0.1質量%以下であり、前記高甘味度甘味料の添加量が、前記アルコール飲料全質量に対して、0.0005質量%以上0.008質量%以下であり、及び/又は、甘味度が7以上45以下である、アルコール飲料が提案されている。
Regarding alcoholic beverages containing alcohol, various inventions have been created that focus on the flavor of the beverage.
For example, Patent Document 1 discloses that the alcoholic beverage contains a high-intensity sweetener, salt, and edible alcohol, and that the added amount of the salt is 0.0011% by mass or more and 0.0011% by mass or more with respect to the total mass of the alcoholic beverage. 1% by mass or less, the amount of the high-intensity sweetener added is 0.0005% by mass or more and 0.008% by mass or less based on the total mass of the alcoholic beverage, and/or the sweetness degree is 7% by mass. An alcoholic beverage with a molecular weight of 45 or less has been proposed.
特許文献1に係る発明は、甘味後味嫌悪性を抑制する発明であって、特許文献1の段落0027において、エキス分は6度以上が好ましいと説明されている。 The invention according to Patent Document 1 is an invention for suppressing sweet aftertaste aversion, and it is explained in paragraph 0027 of Patent Document 1 that the extract content is preferably 6% or more.
本発明者らは、特許文献1とは異なり、エキス分の低いアルコール飲料の香味について、詳細な検討を実施した。
その結果、アルコール飲料のエキス分が低いと、「味の厚み」が感じ難いだけでなく、香味全体として後引くような「余韻」も感じ難いことが確認できた。
また、アルコール飲料のエキス分が低いと、アルコールに由来する「雑渋味とエグ味」が目立ってしまうことも確認できた。
Unlike Patent Document 1, the present inventors conducted a detailed study on the flavor of alcoholic beverages with low extract content.
As a result, it was confirmed that when the extract content of an alcoholic beverage is low, not only is it difficult to perceive the "thickness of the flavor," but also it is difficult to perceive the "lingering aftertaste" of the overall flavor.
It was also confirmed that when the extract content of alcoholic beverages is low, the ``astringent and harsh taste'' derived from alcohol becomes noticeable.
よって、本発明者らは、エキス分の低いアルコール飲料について、「味の厚み」と「余韻」とを増強し、「雑渋味とエグ味」を低減することができれば、この飲料の商品価値を高められるのではないかと考えた。 Therefore, the present inventors believe that if it is possible to enhance the "thickness of taste" and "lingering sound" and reduce the "astringent taste and harsh taste" of an alcoholic beverage with a low extract content, the commercial value of this beverage can be improved. I thought that it might be possible to increase the
そこで、本発明は、味の厚みと余韻とが増強され、雑渋味とエグ味とが低減されたアルコール飲料、アルコール飲料の製造方法、及び、アルコール飲料の香味向上方法を提供することを課題とする。 SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage, in which the depth of taste and aftertaste are enhanced and the astringent taste and harsh taste are reduced. shall be.
前記課題は、以下の手段により解決することができる。
(1)エキス分が3.5w/v%未満であり、アルコール度数が9%未満であるアルコール飲料であって、オクタン酸エチルを含有し、β-ダマセノンの含有量が5~500ppbであるアルコール飲料。
(2)前記オクタン酸エチルの含有量が10~400ppbである前記1に記載のアルコール飲料。
(3)エキス分を3.5w/v%未満とし、アルコール度数を9%未満とし、オクタン酸エチルを含有させ、β-ダマセノンの含有量を5~500ppbとする工程を含むアルコール飲料の製造方法。
(4)エキス分が3.5w/v%未満であり、アルコール度数が9%未満であるアルコール飲料の味の厚みと余韻とを増強させ、渋雑味とエグ味とを低減させる香味向上方法であって、前記アルコール飲料にオクタン酸エチルを含有させ、β-ダマセノンの含有量を5~500ppbとするアルコール飲料の香味向上方法。
The above problem can be solved by the following means.
(1) An alcoholic beverage with an extract content of less than 3.5 w/v% and an alcohol content of less than 9%, which contains ethyl octoate and has a β-damascenone content of 5 to 500 ppb. Beverages.
(2) The alcoholic beverage according to item 1, wherein the content of the ethyl octoate is 10 to 400 ppb.
( 3 ) A method for producing an alcoholic beverage comprising the steps of reducing the extract content to less than 3.5 w/v%, the alcohol content to less than 9%, containing ethyl octoate , and the content of β-damascenone to 5 to 500 ppb. .
( 4 ) A method for improving the flavor of an alcoholic beverage with an extract content of less than 3.5 w/v% and an alcohol content of less than 9%, which enhances the depth of taste and lingering sound, and reduces the astringent taste and harsh taste. A method for improving the flavor of an alcoholic beverage, wherein the alcoholic beverage contains ethyl octoate and the content of β-damascenone is 5 to 500 ppb .
本発明に係るアルコール飲料は、味の厚みと余韻とが増強し、雑渋味とエグ味とが低減している。
本発明に係るアルコール飲料の製造方法は、味の厚みと余韻とが増強し、雑渋味とエグ味とが低減したアルコール飲料を製造することができる。
本発明に係るアルコール飲料の香味向上方法は、アルコール飲料の味の厚みと余韻とを増強し、雑渋味とエグ味とを低減することができる。
The alcoholic beverage according to the present invention has enhanced taste depth and lingering sound, and has reduced rough astringent taste and harsh taste.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with enhanced flavor depth and lingering finish, and reduced coarse astringency and harshness.
The method for improving the flavor of an alcoholic beverage according to the present invention can enhance the depth and lingering taste of an alcoholic beverage, and reduce the rough astringent taste and harsh taste.
以下、本発明に係るアルコール飲料、アルコール飲料の製造方法、及び、アルコール飲料の香味向上方法を実施するための形態(本実施形態)について説明する。 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.
[アルコール飲料]
本実施形態に係るアルコール飲料は、エキス分が低く、アルコール度数が所定値未満であり、オクタン酸エチルを含有するアルコール飲料である。また、本実施形態に係るアルコール飲料は、β-ダマセノンを含有してもよい。
ここで、アルコール飲料とは、アルコールを含有する飲料であり、特定の種類の飲料に限定されないものの、例えば、チューハイテイスト飲料が挙げられる。そして、このチューハイテイスト飲料とは、チューハイのような味わいを呈する飲料、つまり、チューハイの香味が感じられるように香味設計された飲料である。なお、チューハイの香味には、サワーやカクテルといった香味も含まれる。
以下、本実施形態に係るアルコール飲料を構成する各要素について説明する。
[Alcoholic drinks]
The alcoholic beverage according to the present embodiment has a low extract content, an alcohol content of less than a predetermined value, and contains ethyl octoate. Furthermore, the alcoholic beverage according to the present embodiment may contain β-damascenone.
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.
Each element constituting the alcoholic beverage according to this embodiment will be described below.
(オクタン酸エチル)
オクタン酸エチル(Ethyl octanoate)とは、分子式がC10H20O2で示される化合物であって、オクタン酸のエステル化合物である。
そして、オクタン酸エチルは、エキス分の低いアルコール飲料に含有させることによって、味の厚みと余韻とを増強させ、渋雑味とエグ味とを低減させることができる。また、オクタン酸エチルは、エキス分が低く渋雑味やエグ味が目立つために味のまとまりが悪い状態のアルコール飲料を、味のまとまりが良い状態とすることもできる。
(ethyl octoate)
Ethyl octanoate is a compound whose molecular formula is C 10 H 20 O 2 and is an ester compound of octanoic acid.
When ethyl octoate is included in an alcoholic beverage with a low extract content, it can enhance the depth of taste and lingering sound, and reduce the astringent taste and harsh taste. Furthermore, ethyl octoate can change an alcoholic beverage that has a poor taste due to its low extract content and noticeable astringency or harshness to a well-balanced taste.
オクタン酸エチルの含有量は、5ppb以上が好ましく、6ppb以上、8ppb以上、10ppb以上、13ppb以上、15ppb以上がより好ましい。オクタン酸エチルの含有量が所定値以上であることによって、味の厚みと余韻とを増強させ、渋雑味とエグ味とを低減させることができ、さらに、味のまとまりも良くすることができる。
オクタン酸エチルの含有量は、400ppb以下が好ましく、350ppb以下、300ppb以下、250ppb以下、200ppb以下、160ppb以下、150ppb以下がより好ましい。オクタン酸エチルの含有量が所定値以下であることによって、飲料としての総合評価を好ましい状態とすることができる。
なお、本明細書において、「ppb」という単位は「μg/L」と同義である。
The content of ethyl octoate is preferably 5 ppb or more, more preferably 6 ppb or more, 8 ppb or more, 10 ppb or more, 13 ppb or more, and 15 ppb or more. By having the content of ethyl octoate at a predetermined value or more, it is possible to enhance the depth of taste and lingering sound, reduce the astringent taste and harsh taste, and also improve the consistency of the taste. .
The content of ethyl octoate is preferably 400 ppb or less, more preferably 350 ppb or less, 300 ppb or less, 250 ppb or less, 200 ppb or less, 160 ppb or less, and 150 ppb or less. When the content of ethyl octoate is equal to or less than a predetermined value, the overall evaluation as a beverage can be made favorable.
In addition, in this specification, the unit "ppb" is synonymous with "μg/L".
(β-ダマセノン)
β-ダマセノン(β-damascenone)とは、分子式がC13H18Oで示されるケトンの一種である。
そして、β-ダマセノンは、エキス分が低いとともに前記したオクタン酸エチルを含むアルコール飲料に含有させることによって、味の厚みの増強効果、余韻の増強効果、渋雑味とエグ味の低減効果を、其々、大幅に向上させることができる。また、β-ダマセノンは、味のまとまりもさらに良くすることができる。
(β-damascenone)
β-damascenone is a type of ketone whose molecular formula is C 13 H 18 O.
By incorporating β-damascenone into an alcoholic beverage that has a low extract content and contains the above-mentioned ethyl octoate, it has the effect of enhancing the depth of taste, enhancing the aftertaste, and reducing the astringent taste and harsh taste. Each can be significantly improved. Furthermore, β-damascenone can further improve the consistency of taste.
β-ダマセノンの含有量は、3ppb以上が好ましく、5ppb以上、8ppb以上、10ppb以上、20ppb以上、25ppb以上、30ppb以上がより好ましい。β-ダマセノンの含有量が所定値以上であることによって、各効果(味の厚みの増強効果、余韻の増強効果、渋雑味とエグ味の低減効果)を大幅に向上できるとともに味のまとまりもさらに良くすることができる。
β-ダマセノンの含有量は、500ppb以下が好ましく、450ppb以下、400ppb以下、300ppb以下、250ppb以下、200ppb以下がより好ましい。β-ダマセノンの含有量が所定値以下であることによって、味のまとまりの低下や総合評価を好ましい状態とすることができる。
The content of β-damascenone is preferably 3 ppb or more, more preferably 5 ppb or more, 8 ppb or more, 10 ppb or more, 20 ppb or more, 25 ppb or more, and 30 ppb or more. By having the content of β-damascenone at a predetermined value or more, each effect (enhancing the thickness of the taste, enhancing the aftertaste, reducing the astringent taste and harsh taste) can be significantly improved, and the cohesiveness of the taste can also be improved. It can be made even better.
The content of β-damascenone is preferably 500 ppb or less, more preferably 450 ppb or less, 400 ppb or less, 300 ppb or less, 250 ppb or less, or 200 ppb or less. When the content of β-damascenone is equal to or less than a predetermined value, it is possible to reduce the consistency of taste and make the overall evaluation favorable.
なお、オクタン酸エチルの含有量、及び、β-ダマセノンの含有量は、例えば、固相マイクロ抽出-質量分析計付きガスクロマトグラフィー(Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry:SPME-GC-MS)法により測定することができる。 Note that the content of ethyl octoate and the content of β-damascenone are determined by, for example, solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). It can be measured by the method.
(エキス分)
本実施形態に係るアルコール飲料のエキス分は、3.5w/v%未満が好ましく、3.2w/v%以下、3.0w/v%以下、2.5w/v%以下、2.3w/v%以下、2.0w/v%以下、1.5w/v%以下がより好ましい。エキス分が所定値未満(又は、以下)であることによって、本発明の課題(味の厚みと余韻とを感じ難い、雑渋味とエグ味とが目立つ)がより明確に現れることとなる。
エキス分の下限は特に限定されず、例えば、0.1w/v%以上、0.2w/v%以上、0.3w/v%以上である。
なお、エキス分とは、温度15度の時において原容量百立方センチメートル中に含有する不揮発性成分のグラム数である(酒税法第三条)。そして、アルコール飲料のエキス分は、例えば、日本国の国税庁所定分析法に準拠して比重(日本酒度)及びアルコール度を測定して算出することができる。
(Extract portion)
The extract content of the alcoholic beverage according to the present embodiment is preferably less than 3.5 w/v%, such as 3.2 w/v% or less, 3.0 w/v% or less, 2.5 w/v% or less, 2.3 w/v% or less. More preferably, it is not more than v%, not more than 2.0w/v%, and not more than 1.5w/v%. When the extract content is less than (or less than) a predetermined value, the problems of the present invention (difficulty in feeling the depth and aftertaste of the taste, conspicuous rough astringent taste and harsh taste) become more clearly manifested.
The lower limit of the extract content is not particularly limited, and is, for example, 0.1 w/v% or more, 0.2 w/v% or more, or 0.3 w/v% or more.
Note that the extract content is the number of grams of non-volatile components contained in an original volume of 100 cubic centimeters at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). The extract content of the alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake content) and alcohol content in accordance with the analysis method prescribed by the National Tax Agency of Japan.
(アルコール)
本実施形態に係るアルコール飲料は、アルコールを含有している。
アルコールは飲用することができるアルコールであればよく、本発明の効果が阻害されない範囲であれば、種類、製法、原料などに限定されることがないが、蒸留酒又は醸造酒であることが好ましい。蒸留酒としては、例えば、焼酎、ブランデー、ウォッカ、ウイスキー等の各種スピリッツ、原料用アルコール等が挙げられ、これらのうちの1種又は2種以上を組み合わせて用いることができる。醸造酒としては、例えば、ビール、発泡酒、果実酒、甘味果実酒などを1種又は2種以上を組み合わせて用いることができる。
なお、本明細書においてアルコールとは、特に明記しない限り、エタノールのことをいう。
(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.
(アルコール度数)
本実施形態に係るアルコール飲料のアルコール度数は、9v/v%未満であるのが好ましく、8v/v%以下、7v/v%以下、6v/v%以下、6.5v/v%以下、5v/v%以下であるのがより好ましい。アルコール度数が所定値以下であることによって、前記したオクタン酸エチルやβ-ダマセノンに基づく効果を十分に発揮させることができる。
アルコール度数の下限は特に限定されず、例えば、1v/v%以上、2v/v%以上、3v/v%以上、4v/v%以上である。
本実施形態に係るアルコール飲料のアルコール度数は、例えば、国税庁所定分析法(訓令)3清酒3-4アルコール分(振動式密度計・ガスクロマトグラフ分析法)に基づいて測定することができる。
(Alcohol degree)
The alcohol content of the alcoholic beverage according to the present embodiment is preferably less than 9v/v%, 8v/v% or less, 7v/v% or less, 6v/v% or less, 6.5v/v% or less, 5v/v% or less /v% or less is more preferable. When the alcohol content is below a predetermined value, the effects based on the aforementioned ethyl octoate and β-damascenone can be fully exhibited.
The lower limit of the alcohol content is not particularly limited, and is, for example, 1 v/v% or more, 2 v/v% or more, 3 v/v% or more, or 4 v/v% or more.
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).
(発泡性)
本実施形態に係るアルコール飲料は、発泡性のもの、つまり、炭酸飲料であるのが好ましい。ここで、本実施形態における発泡性とは、20℃におけるガス圧(全圧)が0.5kg/cm2以上であることをいい、1.0kg/cm2以上が好ましく、1.5kg/cm2以上、2.0kg/cm2以上がより好ましい。
(foaming)
The alcoholic beverage according to this embodiment is preferably a sparkling beverage, 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. 2 or more, more preferably 2.0 kg/cm 2 or more.
(その他)
本実施形態に係るアルコール飲料は、本発明の所望の効果が阻害されない範囲で飲料として通常配合される甘味料、高甘味度甘味料、酸化防止剤、香料、酸味料、塩類、食物繊維など(以下、適宜「添加剤」という)を含有していてもよい。甘味料としては、例えば、果糖ぶどう糖液糖、グルコース、ガラクトース、マンノース、フルクトース、ラクトース、スクロース、マルトースなどを用いることができる。高甘味度甘味料としては、例えば、ネオテーム、アセスルファムカリウム、スクラロース、サッカリン、サッカリンナトリウム、グリチルリチン酸二ナトリウム、チクロ、ズルチン、ステビア、グリチルリチン、ソーマチン、モネリン、アスパルテーム、アリテームなどを用いることができる。酸化防止剤としては、例えば、ビタミンC、ビタミンE、ポリフェノールなどを用いることができる。酸味料としては、例えば、クエン酸、乳酸、アジピン酸、クエン酸三ナトリウム、グルコノデルタラクトン、グルコン酸、グルコン酸カリウム、グルコン酸ナトリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、DL-酒石酸、L-酒石酸、DL-酒石酸ナトリウム、L-酒石酸ナトリウム、二酸化炭素、フマル酸、フマル酸一ナトリウム、DL-リンゴ酸、DL-リンゴ酸ナトリウム、リン酸などを用いることができる。塩類としては、例えば、食塩、酸性りん酸カリウム、酸性りん酸カルシウム、りん酸アンモニウム、硫酸カルシウム、メタ重亜硫酸カリウム、塩化カルシウム、硝酸カリウム、硫酸アンモニウムなどを用いることができる。食物繊維としては、例えば、難消化性デキストリン、ペクチン、ポリデキストロース、グアーガム分解物などを用いることができる。
(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 acidulants include citric acid, lactic acid, adipic acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, and acetic acid. Sodium, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. can be used. . 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.
本実施形態に係るアルコール飲料は、チューハイテイスト飲料とする場合、フルーツフレーバー(フルーツ様の香りを付与するフレーバー)、果汁(果実を搾った汁)、果実エキスを含有させることもできる。そして、果汁としては、例えば、濃縮果汁、還元果汁、ストレート果汁といった各種果汁、果実ピューレ(火を通した果実あるいは生の果実をすりつぶしたり裏ごししたりした半液体状のもの)、これらの希釈液、濃縮液、混合液などを用いることができる。また、果実エキスとは、果実(又は果汁)から水やアルコールなどを用いて当該果実の有効成分を抽出した抽出物である。
果汁の由来となる果実(および、果実フレーバーや果実エキスの果実種)は、柑橘類果実である、レモン、ライム、ミカン、オレンジ、グレープフルーツ、ユズ、シークワーサー等や、バラ科果実である、梅、リンゴ、イチゴ、桃等、これら以外にも、ぶどう、プラム、ざくろ、ブルーベリー、カシス、クランベリー、マキベリー、いちご、アップル、ピーチ、マンゴー、パイナップル、キウイ、梨等といった従来公知の果実も挙げることができる。
なお、本発明の効果(味の厚みと余韻の増強、渋雑味とエグ味の低減)は、フレーバー・果汁・果実エキスの香味タイプや香味の強弱から大きな影響は受けないとともに、当該効果が消失してしまうといったことはないと考えることから、フレーバーなどによる香味タイプは前記のとおり多様であってもよく、含有量についても特に限定されない。
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.
The effects of the present invention (enhancement of taste thickness and aftertaste, reduction of astringent taste and harsh taste) are not significantly affected by the flavor type or strength of flavor of the flavor, fruit juice, or fruit extract, and the effects are Since it is considered that the flavor will not disappear, the flavor types may be varied as described above, and the content is not particularly limited.
(容器詰めアルコール飲料)
本実施形態に係るアルコール飲料は、各種容器に入れて提供することができる。各種容器にアルコール飲料を詰めることにより、長期間の保管による品質の劣化を好適に防止することができる。
なお、容器は密閉できるものであればよく、金属製(アルミニウム製又はスチール製など)のいわゆる缶容器・樽容器を適用することができる。また、容器は、ガラス容器、ペットボトル容器、紙容器、パウチ容器などを適用することもできる。容器の容量は特に限定されるものではなく、現在流通しているどのようなものも適用することができる。なお、気体、水分および光線を完全に遮断し、長期間常温で安定した品質を保つことが可能な点から、金属製の容器を適用することが好ましい。
(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.
以上説明したように、本実施形態に係るアルコール飲料は、味の厚みと余韻とが増強し、雑渋味とエグ味とが低減している。
また、本実施形態に係るアルコール飲料は、味のまとまりが良く、飲料としての総合評価も好ましい状態となっている。
As explained above, the alcoholic beverage according to the present embodiment has enhanced taste depth and lingering sound, and has reduced rough astringent taste and harsh taste.
Further, the alcoholic beverage according to the present embodiment has a good taste and has a favorable overall evaluation as a beverage.
[アルコール飲料の製造方法]
次に、本実施形態に係るアルコール飲料の製造方法を説明する。
本実施形態に係るアルコール飲料の製造方法は、混合工程と、後処理工程と、を含む。
[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.
混合工程では、混合タンクに、水、オクタン酸エチル、β-ダマセノン、飲用アルコール、添加剤などを適宜投入して混合後液を製造する。
この混合工程において、オクタン酸エチルやβ-ダマセノンの含有量などが前記した所定範囲内となるように各原料を混合し、調整すればよい。
In the mixing step, water, ethyl octoate, β-damascenone, 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 contents of ethyl octoate, β-damascenone, etc. are within the predetermined ranges described above.
そして、後処理工程では、例えば、ろ過、殺菌、炭酸ガスの付加、容器への充填などの処理を必要に応じて選択的に行う。
なお、後処理工程のろ過処理は、一般的なフィルター又はストレーナーによって行うことができる。また、後処理工程の殺菌処理は、処理速度等の観点から、プレート殺菌によって行うのが好ましいが、同様の処理を行うことができるのであればこれに限定されることなく適用可能である。また、後処理工程の充填処理は、飲料品の製造において通常行われる程度にクリーン度を保ったクリーンルームにおいて充填するのが好ましい。そして、後処理工程での各処理の順序は特に限定されない。
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.
なお、混合工程及び後処理工程において行われる各処理は、RTD飲料などを製造するために一般的に用いられている設備によって行うことができる。 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.
以上説明したように、本実施形態に係るアルコール飲料の製造方法は、エキス分を所定値未満とし、アルコール度数を所定値未満とし、オクタン酸エチルを含有させる工程を含むことから、味の厚みと余韻とが増強し、雑渋味とエグ味とが低減したアルコール飲料を製造することができる。 As explained above, the method for producing an alcoholic beverage according to the present embodiment includes the steps of reducing the extract content to less than a predetermined value, reducing the alcohol content to less than a predetermined value, and incorporating ethyl octoate. It is possible to produce an alcoholic beverage with enhanced lingering taste and reduced astringent taste and harsh taste.
[アルコール飲料の香味向上方法]
次に、本実施形態に係るアルコール飲料の香味向上方法を説明する。
本実施形態に係るアルコール飲料の香味向上方法は、エキス分が所定値未満であり、アルコール度数が所定値未満であるアルコール飲料の味の厚みと余韻とを増強させ、渋雑味とエグ味とを低減させる香味向上方法であって、アルコール飲料にオクタン酸エチルを含有させる方法である。
なお、各成分の含有量等については、前記した「アルコール飲料」において説明した値と同じである。
[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 enhances the depth and lingering taste of an alcoholic beverage whose extract content is less than a predetermined value and whose alcohol content is less than a predetermined value, thereby reducing the astringent taste and harsh taste. This is a flavor improvement method for reducing alcoholic beverages, which involves incorporating ethyl octoate into an alcoholic beverage.
Note that the content of each component is the same as the value explained in the above-mentioned "alcoholic beverage".
以上説明したように、本実施形態に係るアルコール飲料の香味向上方法は、所定のアルコール飲料に対してオクタン酸エチルを含有させることから、アルコール飲料の味の厚みと余韻とを増強し、雑渋味とエグ味とを低減することができる。 As explained above, the method for improving the flavor of an alcoholic beverage according to the present embodiment includes adding ethyl octoate to a predetermined alcoholic beverage, thereby enhancing the depth and lingering taste of the alcoholic beverage, and enhancing the flavor and bitterness of the alcoholic beverage. The taste and harsh taste can be reduced.
次に、本発明の要件を満たす実施例とそうでない比較例とを例示して、本発明について説明する。 Next, the present invention will be described by illustrating examples that meet the requirements of the present invention and comparative examples that do not.
[サンプルの準備]
表に示す量となるように、ウォッカ、オクタン酸エチル、β-ダマセノン、果糖ぶどう糖液糖、クエン酸、クエン酸三ナトリウム、炭酸水、レモンフレーバー(サンプル5-2のみ)、アップルフレーバー(サンプル5-3のみ)、純水を適宜配合してサンプルを準備した。
なお、表1の各サンプルは、オクタン酸エチル以外の成分の含有量をサンプル間で統一し、表2の各サンプルは、β-ダマセノン以外の成分の含有量をサンプル間で統一し、表3の各サンプルは、果糖ぶどう糖液糖以外の成分の含有量をサンプル間で統一し、表4の各サンプルは、ウォッカ以外の成分の含有量をサンプル間で統一した。また、表5の各サンプルは、表に記載の所定フレーバーを含有しているか否かの点のみで異なっていた。
そして、表の各サンプルの20℃におけるガス圧(全圧)は2.3kg/cm2とした。
[Sample preparation]
Vodka, ethyl octoate, β-damascenone, high-fructose corn syrup, citric acid, trisodium citrate, carbonated water, lemon flavor (sample 5-2 only), apple flavor (sample 5) in the amounts shown in the table. -3 only), and pure water was appropriately mixed to prepare a sample.
In addition, each sample in Table 1 has the same content of components other than ethyl octoate, and each sample in Table 2 has the same content of components other than β-damascenone among the samples, and Table 3 For each sample in Table 4, the content of components other than fructose-glucose liquid sugar was unified among the samples, and for each sample in Table 4, the content of components other than vodka was unified among the samples. Moreover, each sample in Table 5 differed only in whether or not it contained the predetermined flavor listed in the table.
The gas pressure (total pressure) at 20° C. of each sample in the table was 2.3 kg/cm 2 .
[試験内容]
前記の方法により製造した各サンプルについて、訓練された識別能力のあるパネル6名が下記評価基準に則って「味の厚み」、「余韻」、「渋雑味・エグ味」、「まとまり」、「飲料としての総合評価」について、-2、-1、0、1、2点の5段階評価で独立点数付けし、その平均値を算出した。
なお、全ての評価は、サンプルを飲んで評価した。
[contents of the test]
For each sample produced by the above method, six trained panelists with discernment ability evaluated "thickness of flavor,""lingeringfinish,""bitterness/aggressiveness,""cohesiveness," Regarding the "overall evaluation as a beverage", an independent score was given on a five-point scale of -2, -1, 0, 1, and 2 points, and the average value was calculated.
All evaluations were made by drinking samples.
(味の厚み:評価基準)
味の厚みの評価は、サンプル1-1の-2点を基準とし、「味の厚みが非常に強い」場合を2点、「味の厚みが強い」場合を1点、「味の厚みが強いとも弱いともいえない」場合を0点、「味の厚みが弱い」場合を-1点、「味の厚みが非常に弱い(サンプル1-1と同程度である)」場合を-2点と評価した。そして、味の厚みについては、点数が高いほど好ましいと判断できる。
(Thickness of taste: evaluation criteria)
The evaluation of taste depth was based on the -2 points of sample 1-1, 2 points for "very strong taste," 1 point for "strong taste," and 1 point for "very strong taste." 0 points for "not strong or weak", -1 point for "weak taste", -2 points for "very weak taste (same as sample 1-1)" rated it as. Regarding the depth of taste, it can be determined that the higher the score, the more preferable it is.
(余韻:評価基準)
余韻の評価は、サンプル1-1の-2点を基準とし、「余韻が非常に強い」場合を2点、「余韻が強い」場合を1点、「余韻が強いとも弱いともいえない」場合を0点、「余韻が弱い」場合を-1点、「余韻が非常に弱い(サンプル1-1と同程度である)」場合を-2点と評価した。そして、余韻については、点数が高いほど好ましいと判断できる。
ここで、「余韻」とは、全体的な香味が後を引くような後味であり、余韻が強い(増強している)とは、この後を引くレベルが強く感じる状態を示している。
(Afterglow: Evaluation criteria)
The evaluation of the lingering sound is based on the -2 points of Sample 1-1, 2 points if the lingering sound is very strong, 1 point if the lingering sound is strong, and 1 point if the lingering sound is neither strong nor weak. 0 points for ``weak aftertaste'', -1 points for ``weak aftertaste'', and -2 points for ``very weak aftertaste (same level as sample 1-1)''. As for the aftertaste, it can be determined that the higher the score, the better.
Here, the term "lingering aftertaste" refers to an aftertaste in which the overall flavor lingers, and the term ``having a strong aftertaste'' (intensified) indicates a state in which the level of aftertaste is felt to be strong.
(渋雑味・エグ味:評価基準)
渋雑味・エグ味の評価は、サンプル1-1の2点を基準とし、「渋雑味とエグ味とが非常に強い(サンプル1-1と同程度である)」場合を2点、「渋雑味とエグ味とが強い」場合を1点、「渋雑味とエグ味とが強いとも弱いともいえない」場合を0点、「渋雑味とエグ味とが弱い」場合を-1点、「渋雑味とエグ味とが非常に弱い」場合を-2点と評価した。そして、渋雑味・エグ味については、点数が低いほど好ましいと判断できる。
なお、「渋雑味」や「エグ味」とは、アルコールや酸味料に由来し、特にエキスの低い飲料で感じやすい味のことである。そして、「雑渋味」とは、詳細には、雑味や渋味など舌に残りネガティブに感じられる香味のことを指す。
(Astringent/harsh taste: evaluation criteria)
The evaluation of astringent taste and harsh taste is based on the 2 points of sample 1-1, and 2 points are given if "the astringent taste and harsh taste are very strong (same level as sample 1-1)", 1 point if "Astringency and harsh taste are strong", 0 point if "Astringent taste and harsh taste are neither strong nor weak", 0 point if "Astringent taste and harsh taste are weak" A score of -1 point was given, and a score of -2 points was given when the "astringent taste and harsh taste were very weak." Regarding astringent and harsh tastes, it can be determined that the lower the score, the better.
Note that "astringent taste" and "aggressive taste" are derived from alcohol and acidulants, and are particularly noticeable in drinks with low extract content. In detail, "miscellaneous astringency" refers to flavors such as miscellaneous taste and astringency that remain on the tongue and are felt negatively.
(まとまり:評価基準)
まとまりの評価は、「味のまとまりが非常に良い」場合を2点、「味のまとまりが良い」場合を1点、「味のまとまりが良いとも悪いともいえない」場合を0点、「味のまとまりが悪い」場合を-1点、「味のまとまりが非常に悪い」場合を-2点と評価した。そして、まとまりについては、点数が高いほど好ましいと判断できる。
(Summary: evaluation criteria)
The evaluation of consistency was 2 points for ``Very good taste consistency'', 1 point for ``Good taste consistency'', 0 point for ``Flavor consistency is neither good nor bad'', and 0 points for ``Taste consistency is neither good nor bad''. The score was rated -1 point if the taste was "poorly cohesive," and -2 points if the flavor was "very poorly cohesive." Regarding cohesion, it can be determined that the higher the score, the better.
(飲料としての総合評価:評価基準)
飲料としての総合評価は、「アルコール飲料の香味として非常に良いと感じる」場合を2点、「アルコール飲料の香味として良いと感じる」場合を1点、「アルコール飲料の香味として良いとも悪いともいえない」場合を0点、「アルコール飲料の香味として悪いと感じる」場合を-1点、「アルコール飲料の香味として非常に悪いと感じる」場合を-2点と評価した。
(Comprehensive evaluation as a beverage: evaluation criteria)
The overall evaluation as a beverage was 2 points for ``I feel that it is a very good flavor for alcoholic beverages,'' 1 point for ``I feel that it is a good flavor for alcoholic beverages,'' and 1 point for ``I feel that it is a good flavor for alcoholic beverages.'' The score was 0 if there was no flavor, -1 point if the flavor was bad for alcoholic beverages, and -2 points if the flavor was very bad for alcoholic beverages.
表に、サンプルの各成分の含有量等を示すとともに、各評価の結果を示す。そして、表に示す各成分の数値は、最終製品における含有量および指標である。 The table shows the content of each component in the sample, as well as the results of each evaluation. The numerical values of each component shown in the table are the content and index in the final product.
(結果の検討)
表1の結果から、オクタン酸エチルの含有量が増加するにしたがい、「味の厚み」と「余韻」が増強し、「渋雑味・エグ味」が低減することが確認できた。また、表1の結果から、オクタン酸エチルの含有量が増加するにしたがい、「まとまり」が良くなり、「飲料としての総合評価」も良くなった。
具体的には、「味の厚み」と「余韻」について、サンプル1-1の-2点を基準として判断すると、オクタン酸エチルを含有させたサンプル1-2~1-5(特に、サンプル1-3~1-5)が大きく点数を上昇させる結果となった。
また、「渋雑味・エグ味」について、サンプル1-1の2点を基準として判断すると、オクタン酸エチルを含有させたサンプル1-2~1-5(特に、サンプル1-3~1-5)が大きく点数を低下させる結果となった。
また、「まとまり」と「飲料としての総合評価」について、0点を基準として判断すると、オクタン酸エチルを所定量以上含有させたサンプル1-3~1-5(特に、サンプル1-3、1-4)が好ましい結果となった。
(Review of results)
From the results in Table 1, it was confirmed that as the content of ethyl octanoate increased, the "depth of flavor" and "aftertaste" increased, and the "astringent taste and harshness" decreased. In addition, from the results in Table 1, it was confirmed that as the content of ethyl octanoate increased, the "unity" improved, and the "overall evaluation as a beverage" also improved.
Specifically, in terms of "depth of flavor" and "aftertaste," when the -2 points of Sample 1-1 were used as the standard, Samples 1-2 to 1-5 (especially Samples 1-3 to 1-5), which contained ethyl octanoate, resulted in significantly increased scores.
In addition, when the "astringent taste/harsh taste" was judged based on the 2 points of sample 1-1, samples 1-2 to 1-5 (especially samples 1-3 to 1-5) which contained ethyl octanoate had significantly lower scores.
In addition, when the "unity" and "overall evaluation as a beverage" were judged based on a score of 0, Samples 1-3 to 1-5 (especially Samples 1-3 and 1-4), which contained a predetermined amount or more of ethyl octanoate, gave favorable results.
表2の結果から、オクタン酸エチルを含有させた状態で、さらにβ-ダマセノンの含有量が増加するにしたがい、「味の厚み」と「余韻」がさらに増強し、「渋雑味・エグ味」がさらに低減することが確認できた。また、表2の結果から、β-ダマセノンの含有量が増加するにしたがい、「まとまり」がさらに良くなり、「飲料としての総合評価」もさらに良くなった。
具体的には、「味の厚み」と「余韻」について、サンプル2-1の点数を基準として判断すると、β-ダマセノンを含有させたサンプル2-2~2-5(特に、サンプル2-3~2-5)が大きく点数を上昇させる結果となった。
また、「渋雑味・エグ味」について、サンプル2-1の点数を基準として判断すると、β-ダマセノンを含有させたサンプル2-2~2-5(特に、サンプル2-3~2-5)が大きく点数を低下させる結果となった。
また、「まとまり」と「飲料としての総合評価」について、0点を基準として判断すると、サンプル2-1~2-5の全てが好ましい結果となったが、「まとまり」に着目すると、これらの中でもサンプル2-2~2-4(特に、サンプル2-2~2-3)が非常に好ましい結果となった。
From the results in Table 2, it can be seen that when ethyl octoate is added, as the content of β-damascenone increases, the "thickness of taste" and "lingering finish" are further enhanced, and the "astringent/harsh taste" is further enhanced. ” was confirmed to be further reduced. Furthermore, from the results in Table 2, as the content of β-damascenone increased, the "cohesiveness" became even better, and the "overall evaluation as a beverage" also improved.
Specifically, in terms of "thickness of taste" and "lingering finish", when judging based on the scores of sample 2-1, samples 2-2 to 2-5 containing β-damascenone (especially sample 2-3) ~2-5) resulted in a significant increase in scores.
In addition, regarding the "astringent taste/aggressive taste", judging based on the score of sample 2-1, samples 2-2 to 2-5 containing β-damascenone (especially samples 2-3 to 2-5) ) resulted in a significant drop in scores.
In addition, regarding "cohesiveness" and "overall evaluation as a beverage," all samples 2-1 to 2-5 had favorable results when judged based on 0 points, but when focusing on "cohesiveness", these Among them, samples 2-2 to 2-4 (particularly samples 2-2 to 2-3) gave very favorable results.
表3の結果から、エキス分が所定値以下であれば、オクタン酸エチルとβ-ダマセノンに基づく効果(「味の厚み」と「余韻」の増強、「渋雑味・エグ味」の低減、「まとまり」の良化、「飲料としての総合評価」の良化)が発揮されることが確認できた。
なお、表3のサンプル3-1と3-2とは、「味の厚み」と「余韻」については若干低い点数を示したものの、これは、エキス分が非常に少なかったという理由に基づくものである。そして、サンプル3-1と3-2よりもエキス分の高いサンプル1-1と比較すると、サンプル3-1と3-2とは「味の厚み」と「余韻」の増強、および、「渋雑味・エグ味」の低減について十分な効果を発揮していると判断できる。
From the results in Table 3, if the extract content is below the predetermined value, the effects based on ethyl octoate and β-damascenone (enhancement of "thickness of taste" and "lingering sound", reduction of "astringent and harsh taste", It was confirmed that improvements in "cohesiveness" and "overall evaluation as a beverage" were achieved.
In addition, samples 3-1 and 3-2 in Table 3 showed slightly lower scores for "thickness of taste" and "lingering finish", but this was due to the fact that the extract content was very low. It is. When compared with Sample 1-1, which has a higher extract content than Samples 3-1 and 3-2, Samples 3-1 and 3-2 have an enhanced "thickness of taste" and "lingering finish", and a "bitterness". It can be judged that the product is sufficiently effective in reducing "miscellaneous and harsh tastes."
表4の結果から、アルコール度数が所定値未満であれば、オクタン酸エチルとβ-ダマセノンに基づく効果(「味の厚み」と「余韻」の増強、「渋雑味・エグ味」の低減、「まとまり」の良化、「飲料としての総合評価」の良化)が発揮されることが確認できた。
そして、表4のサンプルの中でも、アルコール度数の低いサンプル4-1~4-3(特に、サンプル4-1~4-2)は、全ての評価項目で非常に好ましい結果が得られた。
From the results in Table 4, if the alcohol content is less than the specified value, the effects based on ethyl octoate and β-damascenone (enhancement of ``thickness of flavor'' and ``lingering finish'', reduction of ``astringency/aggressive taste'', It was confirmed that improvements in "cohesiveness" and "overall evaluation as a beverage" were achieved.
Among the samples in Table 4, samples 4-1 to 4-3 (especially samples 4-1 to 4-2) with low alcohol content gave very favorable results in all evaluation items.
表5の結果によると、フレーバーを含有させていないサンプル5-1と、レモンフレーバーを含有させたサンプル5-2、アップルフレーバーを含有させたサンプル5-3とは、全ての評価項目において、同じような点数が得られた。
この結果から、オクタン酸エチルやβ-ダマセノンに基づく本発明の各効果は、フレーバーの影響をほとんど受けることなく発揮されることが確認でき、様々な香味タイプのアルコール飲料に適用できることがわかった。
According to the results in Table 5, sample 5-1 containing no flavor, sample 5-2 containing lemon flavor, and sample 5-3 containing apple flavor were the same in all evaluation items. I got a score like this.
From this result, it was confirmed that the effects of the present invention based on ethyl octoate and β-damascenone are exhibited almost without being affected by flavor, and it was found that it can be applied to alcoholic beverages with various flavor types.
Claims (4)
オクタン酸エチルを含有し、
β-ダマセノンの含有量が5~500ppbであるアルコール飲料。 An alcoholic beverage having an extract content of less than 3.5 w/v% and an alcohol content of less than 9%,
Contains ethyl octoate,
An alcoholic beverage containing 5 to 500 ppb of β-damascenone .
前記アルコール飲料にオクタン酸エチルを含有させ、β-ダマセノンの含有量を5~500ppbとするアルコール飲料の香味向上方法。 A method for improving the flavor of an alcoholic beverage with an extract content of less than 3.5 w/v% and an alcohol content of less than 9%, which enhances the depth of taste and lingering sound, and reduces the astringent taste and harsh taste. ,
A method for improving the flavor of an alcoholic beverage, in which the alcoholic beverage contains ethyl octoate and the content of β-damascenone is 5 to 500 ppb .
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