WO2015111284A1 - 低糖質炭酸アルコール飲料 - Google Patents

低糖質炭酸アルコール飲料 Download PDF

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Publication number
WO2015111284A1
WO2015111284A1 PCT/JP2014/080199 JP2014080199W WO2015111284A1 WO 2015111284 A1 WO2015111284 A1 WO 2015111284A1 JP 2014080199 W JP2014080199 W JP 2014080199W WO 2015111284 A1 WO2015111284 A1 WO 2015111284A1
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WO
WIPO (PCT)
Prior art keywords
alcoholic beverage
carbonated alcoholic
flavor
sweetness
fruit
Prior art date
Application number
PCT/JP2014/080199
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English (en)
French (fr)
Japanese (ja)
Inventor
理恵 松木
信治 江角
Original Assignee
アサヒビール株式会社
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Filing date
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Application filed by アサヒビール株式会社 filed Critical アサヒビール株式会社
Publication of WO2015111284A1 publication Critical patent/WO2015111284A1/ja

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to a low-sugar carbonated alcoholic beverage, and particularly to a low-sugar carbonated alcoholic beverage that does not contain fruit juice and fruit-derived component-containing raw material sake.
  • Fruit juice-containing carbonated alcoholic beverages improve the taste of alcoholic beverages by adding fruit juice and carbonic acid to the alcoholic beverages, thereby imparting sweetness, acidity and aroma, and carbonic acid stimulation.
  • a fruit juice-containing carbonated alcoholic beverage for example, many products containing citrus fruit juices such as grapefruit, lemon, lime, orange and products containing fruit juices such as plum, apple, persimmon, persimmon are commercially available .
  • Koi Hi is originally a carbonated alcoholic beverage that is made easy to drink by diluting the instep shochu with lemon and carbonated water.
  • Many carbonated alcoholic beverages obtained by dividing various fruit juices with carbonated water and alcohol have been commercialized.
  • Fruit juice-containing carbonated alcoholic beverages can enjoy fruit-derived sweetness and sourness, bulges of taste, and the like.
  • Fruit juice has the effect of reducing the bitter taste of carbonic acid by imparting thickness and body feeling to the taste with components such as sugar, citric acid and amino acids, and is beneficial for improving the taste.
  • the fruit juice-containing carbonated alcoholic beverage may leave the sweetness behind, and may cause a sticky feel to the flavor.
  • blends with a carbonated alcoholic beverage it deteriorates by oxygen, a heat
  • Patent Document 1 describes a flavor improving composition that can be used as a fruit juice-containing alcoholic beverage that has a fruit juice feeling but does not have a sticky taste, and a fruit juice-containing alcoholic beverage that includes the same.
  • the means for masking the flavor of fruit juice by adding an additive is not sufficient to improve the refreshing feeling.
  • Patent Literature 2 describes a sugar-free alcoholic beverage containing a high-intensity sweetener and citrus juice.
  • the saccharide here refers to a monosaccharide or disaccharide that is not a sugar alcohol.
  • a high-intensity sweetener with low calories is used instead of sugar to reduce calories.
  • Some high-intensity sweeteners have a different taste from saccharides and have a bitter aftertaste and make them taste sweet.
  • a certain amount of maltitol has been used to control the unpleasant aftertaste of high intensity sweeteners.
  • Patent Document 3 describes an alcoholic beverage using a high-intensity sweetener for the purpose of reducing calories. Some high-intensity sweeteners have poor stability in an environment of pH 3.0 or lower. Therefore, in Patent Document 3, in order to maintain the taste of a high-intensity sweetener by maintaining an alcoholic beverage at pH 3.0 or higher, and to prevent deficiency of acidity even in an environment of pH 3.0 or higher, citric acid and Malic acid is used in combination.
  • the present invention solves the above-described conventional problems, and its object is to provide a sugar-free carbonated alcoholic beverage that has a good balance between sweetness and sourness, is delicious, and is refreshing. There is.
  • the present invention is a carbonated alcoholic beverage containing a sweet substance, a sour substance and a fruit flavor, and not containing fruit juice and fruit-derived component-containing raw material liquor, and has a sweetness of 1/100 ml or less with sugar of 1.00.
  • a carbonated alcoholic beverage having an acid-converted acidity of 0.1 g / 100 ml or less and a saccharide of less than 0.5 g / 100 ml.
  • the sweetness of the carbonated alcoholic beverage is 0.05 to 1/100 ml.
  • the acidity of the carbonated alcoholic beverage is 0.04 to 0.08 g / 100 ml.
  • the sweet substance is one or more substances selected from acesulfame potassium, sucralose, and fructose glucose liquid sugar.
  • the sour substance is citric acid.
  • the fruit flavor is at least one selected from the group consisting of lemon flavor, plum flavor, grapefruit flavor, and sea quasar flavor.
  • the carbonated alcoholic beverage further contains caramel.
  • the carbon dioxide volume is 3.0 to 3.6.
  • a sugar-free carbonated alcoholic beverage having a good balance between sweetness and sourness, excellent taste, and excellent refreshing feeling.
  • the carbonated alcoholic beverage refers to an alcoholic beverage containing carbon dioxide gas.
  • Carbon dioxide gas is preferably used in an amount in a range where the gas volume is 1.5 to 3.6.
  • the carbon dioxide gas volume is preferably 3.0 to 3.6.
  • Alcohol drink means a drink containing alcohol.
  • the alcohol content is 1-12 v / v%, preferably 1-10 v / v%, most preferably 1-9 v / v%.
  • the alcohol used in the alcoholic beverage of the present invention is not particularly limited as long as it is other than the fruit component-containing raw material liquor. When the fruit component-containing raw material liquor is used, the refreshing feeling of the obtained beverage tends to be lowered.
  • alcohol examples include raw material alcohol, spirits (vodka, gin, rum, etc.), liqueurs, whiskey, shochu (class A, class B, class B blend), brewed sake such as sake and beer. It is done. These may be used alone or in combination.
  • a sweet substance refers to a substance that can impart sweetness to a beverage.
  • high-intensity sweeteners, sugars and sugar alcohols correspond to sweet substances.
  • the high-intensity sweeteners referred to here are classified as “sweeteners” as “designated additives” designated by the Minister of Health, Labor and Welfare and “existing additives” that have been determined as natural additives that have been used for many years. Refers to the substance that is being used. Substances contained in “designated additives” and “existing additives” are listed on the Japan Food Additives Association website.
  • sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanka extract, rhamnose and ribose Is mentioned.
  • saccharides include fructose glucose liquid sugar, sugar, maltose and lactose.
  • sugar alcohols include reduced maltose starch syrup, erythritol, xylitol, and maltitol.
  • the sweet substance one kind of substance may be used, or a plurality of kinds of substances may be used.
  • the sweet substance is acesulfame potassium, sucralose, fructose glucose liquid sugar and the like.
  • the sour substance refers to a substance that can impart sourness to a beverage.
  • sour substances are acidulants and acids or salts thereof that are harmless to the human body.
  • the term “acidulant” as used herein refers to a substance classified as “acidulant” in the above “designated additive” and “existing additive”.
  • acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphorus
  • acids include acids. These can be used in the form of a salt such as potassium salt or sodium salt, or in the form of a buffer.
  • the sour substance one kind of substance may be used, or a plurality of kinds of substances may be used.
  • the sour substance is citric acid or the like.
  • Fruit flavor is a fragrance that reproduces the scent of edible fruits.
  • the fruit flavor is included to enhance the refreshing and refreshing feeling of the beverage and make it easy to drink.
  • the type of fruit flavor is not particularly limited as long as it has a refreshing and clean scent.
  • flavors such as apples, oranges, lemons, limes, grapefruits, seaquars, citrus, grapes, and cherries can be mentioned.
  • the fruit flavor one kind of flavor may be used, or a plurality of kinds of flavors may be used.
  • the fruit flavors are lemon flavor, plum flavor, quasar flavor and grapefruit flavor.
  • the carbonated alcoholic beverage of the present invention contains neither fruit juice nor fruit-derived component-containing raw material sake. For this reason, the sweetness does not follow and the flavor does not feel sticky, and the bitterness and astringency due to the deterioration of the fruit-derived components are prevented. As a result, the refreshing feeling after drinking and the refreshing feeling are enhanced.
  • the fruit flavor when it is a substance produced from fruits, it may be contained in the carbonated alcoholic beverage of the present invention. If it is a fragrance
  • the carbonated alcoholic beverage of the present invention has a sweetness of 1/100 ml or less with a sugar of 1.00.
  • the sweetness level when sugar is 1.00 (hereinafter, sometimes simply referred to as “sweetness level”) is an evaluation of the intensity of sweetness by sensory test when the sweetness of sugar is 1.00. It is.
  • the sweetness with sugar as 1.00 is calculated from the sweetness of the sweetener and the amount of sweetener used.
  • the sweetness of the sweetener is 200 for acesulfame potassium and 600 for sucralose. This value is based on the values listed in “Sweetizers Overview” (issued in May 1990) published by the Refined Sugar Industry Association and “All of Highly Sweet Sweeteners Sucralose” (issued in May 2003) To do.
  • the sweetness of the carbonated alcoholic beverage of the present invention is preferably 0.05 / 100 ml to 1/100 ml, more preferably 0.1 / 100 ml to 0.5 / 100 ml.
  • the carbonated alcoholic beverage of the present invention has a citric acid equivalent acidity of 0.1 g / 100 ml or less.
  • the acidity in terms of citric acid is calculated based on the acidity measurement method determined by the National Tax Agency's prescribed analysis method.
  • the acidity in terms of citric acid is preferably 0.04 g / 100 ml to 0.08 g / 100 ml.
  • the carbonated alcoholic beverage of the present invention has a saccharide content of less than 0.5 g / 100 ml.
  • carbohydrate intake such as obesity and diabetes are less likely to occur.
  • sugar since the sugar is zero, it is possible to realize a refreshing feeling of the carbonated alcoholic beverage and a good cutting ability.
  • the carbonated alcoholic beverage of the present invention if necessary, pigments, fragrances, vitamins, amino acids, water-soluble dietary fiber, stabilizers, emulsifiers, etc., raw materials and food additives usually used in the field of carbonated alcoholic beverages You may use thing.
  • Specific examples of the dye include caramel.
  • the method for producing a carbonated alcoholic beverage according to the present invention includes a process that is normally performed when producing a carbonated alcoholic beverage as described below as an example.
  • a predetermined amount of potable water, sweet substance, sour substance, fruit flavor, food additive and alcohol are mixed uniformly.
  • the obtained liquid mixture is cooled and carbonation is performed.
  • the target carbonated alcoholic beverage can be manufactured by filling and sealing the container. You may filter using a membrane filtration filter after carbonation.
  • carbonated water may be added to prepare a carbonated alcoholic beverage.
  • Example as acesulfame potassium (sweetness 200) and sucralose (sweetness 600) were prepared as sweet substances.
  • Citric acid and trisodium citrate were prepared as sour substances.
  • Lemon flavor was prepared as a fruit flavor.
  • the alcohol for raw materials was prepared as alcohol.
  • Carbonated alcoholic beverages whose sweetness and acidity are adjusted as shown in Table 1 by blending appropriate amounts of the above-mentioned sweet substances, sour substances, lemon flavor, raw material alcohol, caramel color, and drinking water, followed by carbonation. A to L were obtained.
  • the carbonated alcoholic beverages A to L each have a type corresponding to the type of sweet substance used.
  • the alcohol concentration is 8 v / v%
  • the gas volume of the carbon dioxide gas is 3.3.
  • the sugar (g / 100 ml) of the carbonated alcoholic beverage produced is shown in Table 2.
  • the obtained carbonated alcoholic beverage was subjected to a sensory test.
  • the sensory test of the carbonated alcoholic beverage was performed as follows.
  • the refreshing aftertaste was excellent for all beverages.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)
PCT/JP2014/080199 2014-01-24 2014-11-14 低糖質炭酸アルコール飲料 WO2015111284A1 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014011638A JP6342167B2 (ja) 2014-01-24 2014-01-24 低糖質炭酸アルコール飲料
JP2014-011638 2014-01-24

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WO2015111284A1 true WO2015111284A1 (ja) 2015-07-30

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JP (1) JP6342167B2 (zh)
TW (1) TW201529841A (zh)
WO (1) WO2015111284A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4176040A4 (en) * 2020-07-01 2024-07-17 Coca Cola Co CARBONATED ALCOHOLIC DRINKS WITH ENHANCED TASTE

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6867108B2 (ja) * 2016-03-25 2021-04-28 サントリーホールディングス株式会社 タンニン酸を含有する飲料
JP7025121B2 (ja) * 2017-03-08 2022-02-24 アサヒビール株式会社 炭酸アルコール飲料及びその製造方法
JP7471764B2 (ja) * 2017-03-09 2024-04-22 アサヒビール株式会社 容器詰め炭酸アルコール飲料及びその製造方法
JP6938175B2 (ja) * 2017-03-09 2021-09-22 アサヒビール株式会社 容器詰め炭酸アルコール飲料及びその製造方法
WO2019239793A1 (ja) * 2018-06-15 2019-12-19 サッポロビール株式会社 高アルコール飲料、高アルコール飲料の製造方法、及び、高アルコール飲料の香味向上方法
JP7239315B2 (ja) * 2018-12-25 2023-03-14 キリンホールディングス株式会社 カラメル色素配合炭酸飲料
JP2021106548A (ja) * 2019-12-27 2021-07-29 キリンホールディングス株式会社 香味が改善された糖類低減果実飲料およびその製造方法
AU2021337097A1 (en) 2020-09-01 2023-04-13 Asahi Breweries, Ltd. Carbonated alcohol beverage having citrus flavor, and method for producing same
WO2022074950A1 (ja) 2020-10-09 2022-04-14 アサヒグループホールディングス株式会社 柑橘風味炭酸アルコール飲料及びその製造方法
KR20230123988A (ko) * 2020-12-21 2023-08-24 산토리 홀딩스 가부시키가이샤 쿠와신을 함유하는 음료
JP2023108429A (ja) * 2022-01-25 2023-08-04 サントリーホールディングス株式会社 ジンを含有する低甘味度アルコール飲料

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JP2011036228A (ja) * 2009-08-18 2011-02-24 Kirin Brewery Co Ltd アルコール感が抑制され、かつ甘味と酸味が調和した低アルコール無糖飲料の製造方法
JP2011135837A (ja) * 2009-12-28 2011-07-14 Suntory Holdings Ltd 呈味の改善されたアルコール飲料
JP2012115246A (ja) * 2010-12-03 2012-06-21 Sanei Gen Ffi Inc 炭酸及び／又はアルコール含有飲料
WO2013002007A1 (ja) * 2011-06-27 2013-01-03 サントリーホールディングス株式会社 炭酸飲料の後口改善方法
JP2013252075A (ja) * 2012-06-05 2013-12-19 Sanei Gen Ffi Inc 高甘味度甘味料に起因する可食組成物の味質改善方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011036228A (ja) * 2009-08-18 2011-02-24 Kirin Brewery Co Ltd アルコール感が抑制され、かつ甘味と酸味が調和した低アルコール無糖飲料の製造方法
JP2011135837A (ja) * 2009-12-28 2011-07-14 Suntory Holdings Ltd 呈味の改善されたアルコール飲料
JP2012115246A (ja) * 2010-12-03 2012-06-21 Sanei Gen Ffi Inc 炭酸及び／又はアルコール含有飲料
WO2013002007A1 (ja) * 2011-06-27 2013-01-03 サントリーホールディングス株式会社 炭酸飲料の後口改善方法
JP2013252075A (ja) * 2012-06-05 2013-12-19 Sanei Gen Ffi Inc 高甘味度甘味料に起因する可食組成物の味質改善方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4176040A4 (en) * 2020-07-01 2024-07-17 Coca Cola Co CARBONATED ALCOHOLIC DRINKS WITH ENHANCED TASTE

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JP2015136352A (ja) 2015-07-30
TW201529841A (zh) 2015-08-01

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