JPH10262642A - Alcohol drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an alcohol drink having body feeling and a breadth of taste, refreshing, slaking thirst, and combinedly having a merit of an alcohol drink and an effect slaking thirst by water. SOLUTION: This alcohol drink has 0.1-12 v/v% alcohol concentration and contains a bitter substance and salts. The bitter substance may contain at least one kind selected from the group of bitter substances derived from caffeine, naringin, an extract of a wormwood, a β-glucooligosaccharide and a hop. Sodium chloride and/or potassium chloride is a preferable example of the salts.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an alcoholic beverage that has a body feeling, is refreshing, has a wide range of tastes, and is thirsty.

[0002]

2. Description of the Related Art Conventionally, as a beverage for healing thirst,
The most frequently used is mineral water, and barley and oolong teas are also widely used. On the other hand, as alcoholic beverages, there are beer as a brewed liquor and refreshing alcoholic beverages, which are popular as beverages that enjoy taste rather than thirst. Some alcoholic beverages have an alcohol concentration of about 2 v / v%, but they are juice-oriented and are not intended to relieve thirst with the sense of water.

[0003]

SUMMARY OF THE INVENTION Alcoholic beverages have a wide range of body sensations and tastes, are refreshing, heal thirst, and have both the goodness of alcoholic beverages and the effect of healing the thirst of water. Such alcoholic beverages have not yet been developed.

[0004]

SUMMARY OF THE INVENTION In summary, the present invention relates to an alcoholic beverage having an alcohol concentration of 0.1 to 12 v / v% and containing a bitter substance and salts. .

As a result of intensive studies, the present inventors have found that in alcoholic beverages, by combining the above-mentioned components, alcoholic beverages can be used to contain alcohol, sooth thirst like water, and to improve body feeling and taste. It was possible to obtain a wide and refreshing alcoholic beverage, and the present invention was completed. That is, the alcohol concentration is 0.1 to 12 v / v.
%, By adding bitter substances and salts, it is possible to obtain a drink that has the effect of soothing thirst with the sensation of water while being an alcoholic beverage, has a wide range of body sensations and tastes, and has refreshing quality characteristics. became.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The alcoholic beverage in the present invention refers to a beverage containing alcohol. The alcohol concentration of the alcoholic beverage of the present invention is 0.1 to 12 v / v%, preferably 0.5 to 8 v.
/ V%, most preferably 1 to 6 v / v%. The alcohol used is not particularly limited. For example, alcohols for brewing, spirits (rum, vodka, gin, etc.),
Whiskey, brandy, shochu or the like can be used alone or in combination.

The bitter substance of the present invention is not particularly limited as long as it is a bitter substance. For example, caffeine, naringin, bittersweet extract, β-glucooligosaccharide (gentioligosaccharide) which is a sugar having bitterness [“New Foods” Development Materials Handbook ", Satoshi Yoshizumi, Ban Ito, Meiichi Ota, Riki Tamura, p. 211--2
13 (1991), published by Korin Co., Ltd.] and hop-derived bitter tastants. Further, these bitter substances can be added or diluted for inclusion.

Further, the alcoholic beverage of the present invention contains salts. The salt used may be any salt that can be eaten and consumed, and includes, for example, potassium salt, sodium salt, calcium salt and / or magnesium salt. From the viewpoint of taste, potassium chloride and sodium chloride are preferred. The concentration used is 1 g / liter or less for both potassium chloride and sodium chloride. As for the ratio of the combination, the weight ratio of potassium chloride to sodium chloride may be 0.1 or more, and preferably 0.1 to 5.0.

In the production of the alcoholic beverage of the present invention, conventionally used raw materials and methods can be used.
For example, as raw materials, fructose glucose liquid sugar, upper sucrose,
Granulated sugar, fructose, glucose, oligosaccharides, sugars such as syrup, and / or sweeteners such as aspartame, stevia, fucose, miraculin, lacanca, and / or red cabbage, annatto, carotenoids, flavonoids, anthocyanins, etc. Coloring agents and / or preservatives such as forsythia extract and / or acidulants such as citric acid, sodium citrate, malic acid, lactic acid, phosphoric acid, tartaric acid and phytic acid, and / or glutamic acid and taurine , Arginine, asparagine, sodium inosinate, seasonings such as whey minerals, and / or emulsifiers such as glycerin fatty acid esters, and / or vitamin A, carotene,
Vitamin B1, Vitamin B2, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Vitamin fortifiers such as folic acid, and / or manufacturing agents such as silicone, and / or food materials such as dietary fiber Edible substances such as food additives can be used.

The extract in the present invention is not particularly limited, but may be at least 0.1 w / v%, preferably 1 to 10% by weight.
5 w / v%, most preferably 2-5 w / v%.

[0011] The pH of the alcoholic beverage of the present invention can be selected within the range of ordinary foods.
It can range from 5 to 7.0. Preferably pH
It is in the range of 3.0 to 4.5, more preferably pH 3.0.
It is in the range of 2 to 3.6.

The presence or absence of carbonation in the alcoholic beverage of the present invention is optional. When performing carbonation, the gas volume of the product is preferably 1.3 or more, and more preferably 1.3 to 3.

The alcoholic beverage of the present invention may optionally be added with or without fruit juice and / or vegetable juice. When these are added, fruit juices such as citrus, apple, pineapple, peach, grape, and strawberry, and vegetable juices such as carrot, cabbage, and celery can be used alone or in combination. The amount of these additives is 0.1 w / v% or more, preferably 0.1 to 40 w / v.
v%, more preferably 0.1 to 20 w / v%.

[0014] The presence or absence of pulp and / or vegetable pieces in the alcoholic beverage of the present invention is also optional. When these are added, pulp such as citrus pulp, apple puree, pineapple pulp, peach pulp, grape pulp, strawberry pulp, carrot puree, other vegetable puree, etc. can be used alone or in combination. The amount of these additives is 0.1.
It is 1 w / v% or more, preferably 0.1 to 40 w / v%, more preferably 0.1 to 20 w / v%.

The alcoholic beverage of the present invention can be drunk in a large amount with the sensation of water, has an effect of healing thirst upon drinking, has a body feeling, a wide range of tastes, and has a refreshing feeling. When evaluating the alcoholic beverage of the present invention, it is necessary to comprehensively consider the effect that the combination of the alcohol concentration, the bitter substance and the salt has a large sensory effect.

The thirst soothing effect referred to in the present invention refers to the sensual sensation of thirst that can be drunk in large quantities with the sensation of water, does not make you tired of drinking even if you drink in large quantities. Say to Also, the body feeling and the breadth of the taste, when included in the mouth, sweetness, saltiness, pungency, bitterness are harmonized,
This means that the tongue can be moderately comprehensively sensed, and the overall feeling is rich in taste.

[0017]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Example 1 Table 1 shows the basic formulations used to evaluate the degree of thirst, body sensation, taste range and refreshing sensation in alcoholic beverages. Based on the composition shown in Table 1, various components were changed and examined.

[0019]

[Table 1]

The fructose-glucose liquid sugar in the composition shown in Table 1 has a water content of 25 w / w% (fructose ratio of the sugar composition: 55 w / w%), the starch syrup has a water content of 35 w / w%, DE 35%, and gentose # 45 [ Japan Food Processing Co., Ltd.] has a water content of 30w /
w%, and the composition ratio of the oligosaccharide containing β-glucooligosaccharide (gentioligosaccharide) exhibiting bitterness is 45.0 w / w%.
Using the above, all the raw materials in Table 1 were dissolved in deionized water to make 1 liter. The analysis values of this alcoholic beverage are as shown in Table 1.

Next, 95 v / v of the basic composition table shown in Table 1 was used.
As shown in Table 2, the alcohol concentration of the prototype was changed so that the alcohol concentration of the prototype was in the range of 0 to 12.0 v / v% to prepare an alcoholic beverage. Table 2 also shows the results of sensory evaluation of each prototype whose temperature was adjusted to 10 ° C. by 10 panelists. The evaluation was performed on a five-point scale (1: good to 5: bad). The average value of 1.0 or more and less than 2.0 was extremely good (（), and the average value of 2.0 or more and less than 3.0 was good (〇). 3.
0 or more to less than 4.0 is slightly good (△), and 4.0 or more to 5.
0 or less was regarded as defective (x).

[0022]

[Table 2]

According to Table 2, the alcohol concentration is 0.1 to 12 v /
At v%, the effect of healing thirst, body sensation, breadth of taste and exhilaration were evaluated as slightly better than good. In addition, it was evaluated as extremely good at an alcohol concentration of 1 to 6 v / v%.
Almost the same results were obtained in the comprehensive evaluation.

Next, alcoholic beverages (alcohol concentration: 2.8 v / v%) were prepared by changing the concentration of gentose # 45 as a bitter substance in various proportions except for the salts potassium chloride and sodium chloride in the formulations shown in Table 1. Gentose #
The test plot prepared as shown in Table 3 at a concentration of 45 to 0 to 0.12 w / v% and caffeine in the range of 0.005 to 0.22 w / v% instead of gentose # 45 The test plot prepared as described above was prepared. Gentose # 4
5 0.03 w / v%, caffeine 0.03 w / v%
A test plot of the combination was also prepared. The results of the sensory evaluation performed in the same manner as in Table 2 are also shown in Table 3.

[0025]

[Table 3] (* 1): N effect → effect of healing thirst (excluding sodium chloride and potassium chloride)

According to Table 3, when gentose # 45 was added, the alcoholic beverage had a body feeling and a wide range of tastes at a concentration of 0.01 to 0.10 w / v%, and the effect of healing thirst was recognized. . At 0.12 w / v%, bitterness was left in the mouth.

On the other hand, when caffeine was added instead of gentose # 45, 0.01 to 0.20 w / v%
Had a wide range of body feelings and tastes, and an effect of healing thirst was recognized, but bitterness was left in the mouth at 0.22 w / v%. Therefore, the degree of bitterness is suitably in a range corresponding to 0.01 to 0.20 w / v% of caffeine. Also, when gentose # 45 was used in combination with 0.03 w / v% and caffeine was used in combination with 0.03 w / v%, the body feeling, the breadth of taste, and the effect of healing thirst were excellent. That is, even with a combination of alcohol and a bitter substance,
The effect of healing body sensation, taste range and thirst was recognized.

Subsequently, examination of salts was conducted. That is,
Sensory evaluation was performed in the same manner as in Table 2 except that the concentrations of sodium chloride and potassium chloride were changed except for Gentose # 45 in the basic formulation in Table 1. In the basic composition of Table 1 (without addition of potassium chloride), the concentration of sodium chloride was 0 to 0.1.
Alcohol drinks were prepared in the range of 2% w / v as shown in Table 4. The results of the sensory evaluation performed in the same manner as in Table 2 are also shown in Table 4.

[0029]

[Table 4] (Each prototype does not include Gentose # 45)

According to Table 4, the amount of sodium chloride added was
0.01 to 0.1 w / v% is preferable from the viewpoint of body feeling.

Next, in the same manner, in the basic formulation of Table 1 (without addition of sodium chloride), the concentration of potassium chloride was 0 to 0.
Alcohol drinks were prepared as shown in Table 5 in the range of 0.12 w / v%. The results of the sensory evaluation performed in the same manner as in Table 2 are also shown in Table 5.

[0032]

[Table 5] (Each prototype does not include Gentose # 45)

As shown in Table 5, the amount of potassium chloride added was 0.1%.
01-0.1 w / v% is preferable from the viewpoint of body feeling.

Next, a combination of sodium chloride and potassium chloride was examined. Sodium chloride and potassium chloride in the basic formulation containing gentose shown in Table 1 were added in the combinations shown in Table 6, and the sensory evaluation was performed in the same manner as in Table 2. The results are shown in Table 6.

[0035]

[Table 6]

According to Table 6, the weight ratio of potassium chloride to sodium chloride is 0 based on the effect of thirst quenching and the comprehensive evaluation (the comprehensive evaluation of thirst quenching effect, body feeling, breadth of taste, and refreshing feeling). .1 to 5.0 were evaluated as good (〇) or more, and the range evaluated as extremely good (◎) was 1.0.
３3.5. That is, even with the combination of alcohol and salts, there was a body feeling, a range of tastes, and a refreshing feeling, and an effect of healing thirst was recognized.

Finally, an alcoholic beverage (the product of the present invention) was prepared according to the basic formulation shown in Table 1, and compared with commercially available mineral water and beer, there were 10 panelists and 5 grades (1: good to 5: bad) Then, the product temperature was evaluated at 10 ° C. Table 7 shows the results.

[0038]

[Table 7] (* 1: N effect → effect of healing thirst)

Table 7 shows that the alcoholic beverage of the present invention was sensory-evaluated in comparison with mineral water and beer, and was found to be superior in terms of thirst quenching effect, body feeling, taste range and refreshing feeling. , Has a body feeling, and
In particular, he was highly evaluated for his thirst healing effect. In addition, the combination of alcohol, bitter substances and salts has a synergistic effect on body sensation, a range of tastes, a refreshing sensation, and thirst as compared to the above-mentioned combination of alcohol and salts. Significantly improved.

Example 2 An alcoholic beverage was prepared according to the formulation in Table 8. Each of the ingredients shown in Table 8 was dissolved in deionized water to prepare an alcoholic beverage 10
00 ml were obtained.

[0041]

[Table 8]

The same fructose-glucose liquid sugar, starch syrup and the like as those in Table 1 were used. Table 8 shows the analysis values of this alcoholic beverage.
It is as described above.

An alcoholic beverage (the product of the present invention) was prepared according to the basic formulation shown in Table 8, and evaluated in the same manner as in Table 7 by comparing it with commercially available mineral water and beer. Table 9 shows the results.

[0044]

[Table 9] (* 1: N effect → effect of healing thirst)

According to Table 9, the alcoholic beverages of the present invention are:
Compared to mineral water and beer, the evaluation value was the most excellent in the overall effect of thirst healing effect, body feeling, breadth of taste and refreshing feeling. In other words, the product of the present invention is excellent in beer thirst quenching effect for beer, and is effective for mineral water in all aspects of thirst quenching effect, body feeling, breadth of taste and exhilaration. Was excellent. In addition, a synergistic effect similar to that of Example 1 was obtained by combining the alcohol, the bitter substance, and the salts.

[0046]

As described above, the alcoholic beverage according to the present invention has an excellent thirst healing effect and is rich in body sensation, taste, and refreshing sensation. It is possible to provide a novel alcoholic beverage that is excellent in healing.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Teruya Nakamura 3-4-1, Seta, Otsu-shi, Shiga Prefecture Takara Shuzo Co., Ltd.

Claims (5)

[Claims] 1. An alcohol concentration of 0.1 to 12 v / v%.
An alcoholic beverage characterized by containing a bitter substance and salts. 2. The alcoholic beverage according to claim 1, wherein the alcohol concentration is 1 to 6 v / v%. 3. The alcoholic beverage according to claim 1, wherein a bitter substance is added or diluted. 4. The bitter substance is caffeine, naringin,
The alcoholic beverage according to any one of claims 1 to 3, comprising one or more selected from the group of bittersweet extract, β-glucooligosaccharide and bitter substances derived from hops. 5. The salt contains not more than 1 g / l of potassium chloride and not more than 1 g / l of sodium chloride, and the weight ratio of potassium chloride to sodium chloride is 0.1 to 0.1 g / l.
5. It is 5.0.
An alcoholic beverage as described.