Classifications

• • 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

Definitions

• the present invention relates to a low alcohol beverage with enhanced liquor-like taste, a method for producing the same, and a method for enhancing the liquor-like taste of a low alcohol beverage.
• the invention also relates to a beverage base for dilution used for the production of the beverage.
• Beverages with a low alcohol content such as beverages with an alcohol content of less than 3.0 v / v%, tend to lack the liquor-like taste caused by alcohol. Accordingly, there is a demand for the development of a low-alcohol beverage that can satisfy the tastes of consumers who expect a taste like liquor.
• Patent Document 1 discloses that a liquid vinegar obtained by concentrating vinegars to have a specific color tone is added to an alcoholic beverage, thereby improving the aging or alcoholic feeling of the alcoholic beverage. A method is described.
• An object of this invention is to provide the new technique which can enhance the taste like alcohol in a low alcoholic beverage.
• the present inventors have found that the alcohol-like taste of an alcoholic beverage can be enhanced by adjusting the Na + / K + molar ratio to a specific range in an alcoholic beverage having a relatively low alcohol content. It was. Furthermore, it has been found that this effect becomes more remarkable when carbonic acid is added to the beverage.
• the present invention relates to the following, but is not limited thereto.
• the Na + is according to any one of (1) to (6), wherein Na + is derived from at least one selected from the group consisting of sodium citrate, sodium lactate, sodium chloride, fruit juice, and water. Beverages.
• K + is derived from at least one selected from the group consisting of potassium citrate, acesulfame K, fruit juice, and water.
• the said manufacturing method including the process of adjusting the density
• a beverage base for dilution Contains Na + and K + , The molar ratio of Na + / K + in the beverage base is 0.5-60, The alcohol content of the beverage to be drink obtained by diluting the beverage base is 1.0 v / v% or more and less than 3.0 v / v%, Na + concentration in the beverage is 0.03 to 1.1 g / L, The beverage base, wherein the beverage contains carbonic acid.
• the present invention can enhance the taste of low-alcohol beverages.
• taste like liquor means a complex taste composed of sweetness, bitterness, complex taste, weight, irritation, and the like peculiar to alcoholic beverages when drinking alcoholic beverages.
• the present invention combines in a beverage a specific range of alcohol content, a specific range of Na + / K + molar ratio, and carbonic acid, optionally with other features.
• the alcohol content in the beverage of the present invention is 1.0 v / v% or more and less than 3.0 v / v%, preferably 1.0 v / v% to 2.9 v / v%, more preferably 1.0 v / v% to 2.7 v / v%, more preferably 1.0 v / v% to 2.5 v / v%.
• any known method such as adjustment of the amount of the alcohol component to be added may be used.
• the alcohol content of a beverage means the alcohol content (v / v%) in the beverage, and can be measured by any known method. Can be measured. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic waves is prepared, the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Converted using “Table 2 Conversion Table for Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix to the 19th National Tax Agency Guidance No. 6, revised on June 22, 2007 Can be obtained.
• Na + and K + Na + and K + described herein refer to sodium ion and potassium ion, respectively, and the molar ratio of Na + / K + is obtained by dividing Na + amount (mol) by K + amount (mol). Value.
• the molar ratio in the beverage of the present invention is 0.5 to 60, preferably 0.7 to 22, more preferably 2.0 to 22, and still more preferably 4.0 to 10.
• the range of the concentration of Na + in the beverage is not particularly limited, but it is considered that a certain level of Na + is necessary to enhance the taste like alcohol.
• the concentration of Na + in the beverage is 0.03 to 1.1 g / L, preferably 0.05 to 0.6 g / L, more preferably 0.1 to 0.6 g / L. L.
• the range of the concentration of K + in the beverage is not particularly limited, but typically, the concentration of K + in the beverage is 0.0005 to 2.2 g / L, preferably 0.0008 to 1. 0 g / L.
• Na + and K + are derived from various ingredients contained in the beverage.
• Na + is preferably derived from at least one selected from the group consisting of sodium citrate, sodium lactate, sodium chloride, fruit juice, and water. More preferably, Na + is derived from sodium citrate.
• Sodium citrate includes a monosodium salt, a disodium salt, and a trisodium salt, and the sodium citrate used in the present invention may be any of them, or a mixture thereof.
• K + is preferably derived from at least one selected from the group consisting of potassium citrate, acesulfame K, fruit juice, and water.
• Potassium citrate includes monopotassium salt, dipotassium salt, and tripotassium salt.
• the potassium citrate used in the present invention may be any of them or a mixture thereof. More preferably, K + is derived from potassium citrate and / or acesulfame K.
• any known method may be used to measure the amount of Na + and K + . Further, the amount of Na + and K + can be adjusted by a known method, for example, by adjusting the amount of the component supplying them.
• the beverage of the present invention contains carbon dioxide gas.
• Carbon dioxide can be applied to the beverage using methods commonly known to those skilled in the art, such as, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, or Carbon dioxide and the beverage may be mixed in the pipe using a mixer such as a carbonator, or the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide. However, you may mix a drink and carbonated water. The carbon dioxide pressure is adjusted by appropriately using these means.
• the carbon dioxide pressure of the beverage of the present invention is not particularly limited, but is preferably 0.7 to 3.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2 .
• the carbon dioxide gas pressure may be 0.8 to 2.5 kgf / cm 2 .
• the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure.
• the carbon dioxide pressure means a carbon dioxide pressure at 20 ° C.
• the beverage of the present invention may contain a high intensity sweetener.
• high-intensity sweetener refers to natural and synthetic sweeteners that have a strong sweetness compared to sucrose (eg, several times to several hundred times the sweetness of sucrose). Means.
• high-intensity sweeteners include peptide-based sweeteners such as aspartame and aritem; glycoside sweeteners such as stevia sweeteners (enzyme-treated stevia in which stevia extract and stevia are enzymatically treated to add glucose) And rebaudioside A having the highest sweetness among the sweet components of stevia), licorice extract and the like; sucrose derivatives such as sucralose and the like; synthetic sweeteners such as acesulfame K and saccharin and the like.
• one or more selected from acesulfame K, sucralose, aspartame, neotame, glycyrrhizin and stevia are preferred.
• the type and concentration thereof may be appropriately determined depending on the quality of sweetness and the degree of sweetness required for the beverage.
• the high-intensity sweetener is acesulfame K
• the blending amount thereof is preferably 0.0005 to 0.090 w / v% in the beverage of the present invention, and 0.005 to 0.00. It is more preferably 07 w / v%, and still more preferably 0.01 to 0.05 w / v%.
• the blending amount thereof is preferably 0.0001 to 0.04 w / v% in the beverage of the present invention, and 0.001 to 0.03 w / v. % Is more preferable, and 0.005 to 0.02 w / v% is still more preferable.
• concentrations can be measured by a known method such as an HPLC method.
• Other high intensity sweeteners can also be incorporated into the beverage at any of the above concentration ranges.
• the beverage of the present invention may contain a sour agent.
• the acidulant is not particularly limited as long as it does not adversely affect the effect of the present invention.
• two or more acidulants can be used in combination depending on the purpose.
• the blending amount of the sour agent with respect to the beverage of the present invention can be determined according to the flavor and purpose of the beverage.
• the amount is typically 1.0-4.0 g / L in the beverage.
• the beverage of the present invention may contain fruit juice and / or vegetable juice.
• Typical beverages containing fruit juices and / or vegetable juices are chuhai and cocktails.
• the fruit juice may be in any form of straight fruit juice using the fruit juice obtained by squeezing the fruit as it is or concentrated concentrated fruit juice.
• Transparent fruit juice and cloudy fruit juice can also be used.
• Whole fruit juice including fruit hulls is crushed to remove only particularly solid solids such as seeds, fruit puree with fruit lining, or dried Fruit juice obtained by crushing or extracting fruit pulp can also be used.
• Vegetable juice can also be used in the same form as the above fruit juice.
• the type of the fruit juice is not particularly limited. Kabosu juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple juice, guava juice, banana juice, mango juice, acerola juice, lychee juice, papaya juice, passion fruit juice, etc.) and other fruit juices ( Ume juice, pear juice, apricot juice, plum juice, berry juice, kiwifruit juice, etc.), strawberry juice, melon juice and the like. These fruit juices may be used alone or in combination of two or more. Moreover, as for the kind of vegetable juice, tomato juice, carrot juice, etc. are mentioned, for example, vegetable juice may be used individually by 1 type, or may use 2 or more types together. Moreover, you may combine fruit juice and vegetable juice.
• the content of the fruit juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w% in terms of the percentage of fruit juice.
• the “fruit juice ratio” in the beverage is calculated by the following conversion formula using the fruit juice blending amount (g) blended in 100 g of the beverage.
• concentration ratio it shall be in accordance with JAS standards, excluding refractometer readings for sugars such as sugars and honey added to fruit juice.
• Fruit juice ratio (w / w%) ⁇ fruit juice content (g)> ⁇ ⁇ concentration ratio> / 100 mL / ⁇ specific gravity of beverage> ⁇ 100
• the content of vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w%.
• content of vegetable juice is calculated
• additives that are usually blended in the beverage, for example, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, as long as the effects of the present invention are not impaired.
• PH adjusters, quality stabilizers, and the like can be blended.
• the present invention is a dilution beverage base.
• “dilution beverage base” refers to a product that is not drunk as it is, but is provided for drinking after being diluted with a diluent. This includes, for example, beverages for cocktail preparation, concentrated beverages and the like.
• the beverage base for dilution of the present invention is diluted, the above-described beverage of the present invention can be prepared.
• the dilution rate is not limited. Typically, the dilution rate is 2 or 3 times by weight, and is about 20 times. .
• the degree of dilution may be displayed on the product. Specific examples of the diluent include water, carbonated water, tea, an alcohol aqueous solution (including alcoholic beverages), and the like.
• the molar ratio of Na + / K + in the beverage base is the same as described above for the beverage of the present invention.
• alcohol content, Na + concentration, the beverage obtained by diluting the beverage base is, as long as satisfying the numerical ranges described above for the beverage of the present invention, the values in the beverage base is not limited.
• the typical alcohol content of the beverage base is 2.0 v / v% to 60 v / v%, preferably 2.0 v / v% to 54 v / v%, more preferably 2.0 v / v% to 50 v. / V%.
• the typical Na + concentration in the beverage base is 0.06 to 22 g / L, preferably 0.10 to 12 g / L.
• the typical concentration of K + in the beverage base is 0.001 to 44 g / L, preferably 0.0016 to 20 g / L.
• the beverage base does not need to contain carbonic acid if the diluted beverage contains carbonic acid.
• Carbonic acid may be contained in the beverage base, or may be imparted to the beverage using carbonated water at the time of dilution, or both.
• the carbon dioxide pressure of the beverage obtained by diluting the beverage base is the same as that described above for the beverage of the present invention.
• the beverage base may further contain other components described above with respect to the beverage of the present invention.
• the present invention is a method for producing a beverage having an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%.
• the method includes the following steps.
• the method may further include a step of adjusting the alcohol content of the beverage to 1.0 v / v% or more and less than 3.0 v / v%.
• the method for adjusting the alcohol content, Na + / K + molar ratio, Na + concentration, and carbonation in the beverage are as described above for the beverage.
• the timing is not limited.
• the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed.
• the drink finally obtained should just satisfy said conditions.
• the preferred ranges of the alcohol content, the molar ratio of Na + / K + , the concentration of Na + , and the carbon dioxide pressure are as described above for the beverage.
• the specific example and quantity of the other component added are also as above-mentioned regarding a drink.
• the production method of the present invention can enhance the taste of liquor like a drink. Therefore, in another aspect, the production method is a method for enhancing the taste of a beverage like liquor.
• the beverage or dilution beverage base of the present invention can be in the form of a container as needed.
• Examples of the form of the container include, but are not limited to, a metal container such as a can, a plastic bottle, a paper pack, a bottle, and a pouch.
• a sterilized container-packed product is obtained through a method of performing heat sterilization such as retort sterilization after filling a beverage or beverage base of the present invention into a container, or a method of sterilizing a beverage or beverage base and filling the container. Can be manufactured.
• Example 1 The effects of alcohol content, molar ratio of Na + / K + , and carbonic acid on the taste of sake were confirmed. Specifically, a plurality of beverages were prepared by changing the alcohol content (v / v%) and the molar ratio. Sodium citrate was used as the source of Na + and potassium citrate was used as the source of K + . Moreover, about carbonic acid, the case where carbonic acid was not included and the case where carbonic acid was included were examined.
• Table 1 shows the results for beverages not containing carbonic acid
• Table 2 shows the results for beverages containing carbonic acid.
• the effect of imparting a taste like liquor was obtained when the alcohol ratio and the molar ratio of Na + / K + were in a specific range.
• the effect was remarkably excellent when carbonic acid was present.
• Example 2 According to Example 1, the alcohol content was changed to produce a plurality of beverages.
• the carbon dioxide gas pressure was 1.8 kgf / cm 2 and the molar ratio of Na + / K + was 0.74 or 54.04.
• the results are shown below.
• the alcohol content was 2.9 v / v% or less, an excellent sake-like taste imparting effect was obtained.
• the content of Na + in the beverage was 0.09 g / L or 2.30 g / L.
• Example 3 According to Example 1, the gas pressure was changed to produce a plurality of beverages.
• the alcohol content was 2.0 v / v%
• the molar ratio of Na + / K + was 9.93
• the concentration of Na + was 0.21 g / L.
• the results are shown below.
• the carbon dioxide pressure was 0.8 kgf / cm 2 or more, an excellent sake-like taste imparting effect was obtained.
• Example 4 According to Example 1, a plurality of beverages were produced by changing the sources of Na + and K + .
• the alcohol content was 1 v / v%
• the molar ratio of Na + / K + and the Na + content were substantially constant
• the carbon dioxide pressure was 1.8 kgf / cm 2 .
• the results are shown below.
• potassium citrate was used, particularly when potassium citrate was used in combination with sodium citrate, the taste-imparting effect was very excellent.
• Example 5 In accordance with Example 1, components such as fruit juice were additionally contained, and a plurality of beverages having an alcohol content of 1.5 v / v% were produced.
• the amount of each component is shown in the following table.
• the amount of each component is a blending amount per liter of beverage.
• the carbon dioxide pressure was 1.8 kgf / cm 2 .
• the grape juice in the following table is 5 times concentrated grape juice, and the lemon juice is 7 times concentrated lemon juice.
• the results are also shown in the table below. Even in beverages containing fruit juice and the like, if the alcohol ratio and the Na + / K + molar ratio were within a specific range, an effect of imparting a taste like liquor was obtained.
• Example 6 A plurality of beverages were produced according to Example 1 by changing the molar ratio of Na + / K + to 9.93 and changing the amounts of Na + and K + .
• the alcohol content is 1.0 v / v%
• the carbon dioxide pressure is 1.8 kgf / cm 2
• all beverages are 0.25 w / v% anhydrous citric acid and 8 w fructose glucose liquid sugar. / V%.
• the results of sensory evaluation of each beverage are shown in the following table.
• the source of Na + was sodium citrate and the source of K + was potassium citrate. Even if the Na + concentration was relatively high, the effect of the present invention was obtained.

Landscapes

• 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)
• Non-Alcoholic Beverages (AREA)
• Alcoholic Beverages (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=55018887

Family Applications (1)

Country Status (3)

Cited By (3)

Families Citing this family (2)

Citations (6)

• 2014
  • 2014-07-03 JP JP2014138091A patent/JP5848804B1/ja active Active
• 2015
  • 2015-05-01 WO PCT/JP2015/063075 patent/WO2016002330A1/ja active Application Filing
  • 2015-05-13 TW TW104115257A patent/TWI662120B/zh active

Patent Citations (6)

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events