WO2017169100A1 - 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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- WO2017169100A1 WO2017169100A1 PCT/JP2017/003854 JP2017003854W WO2017169100A1 WO 2017169100 A1 WO2017169100 A1 WO 2017169100A1 JP 2017003854 W JP2017003854 W JP 2017003854W WO 2017169100 A1 WO2017169100 A1 WO 2017169100A1
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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
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- 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.
- Patent Document 1 includes carbon dioxide gas having a carbon dioxide pressure of 0.1 to 0.4 MPa (gas pressure at 20 ° C.), and an alcohol concentration of 1 to 10 v / v%.
- Cs (w / v%) and citric acid equivalent acidity A (w / v%) obtained by converting the acid concentration of the sourness-imparting substance in the beverage to citric acid concentration are 5.73 ⁇ Cs + A ⁇ 11.
- Patent Document 1 describes that this technique suppresses the feeling of alcohol and harmonizes sweetness and sourness. However, it is felt that the sourness is strongly felt, or products such as sugar off and sugar free are obtained. When this technology is applied, there may be a problem that the thickness is not felt in the taste. Moreover, when designing the flavor of an alcoholic beverage, it is required to create a new technology that focuses on elements different from those listed in Patent Document 1.
- 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 the alcoholic beverage, in which the feeling of alcohol and acidity are suppressed and the thickness of the taste is excellent.
- the alcoholic beverage according to 1 or 2 wherein the sodium content is 35 mg / 100 mL or more and 350 mg / 100 mL or less.
- a method for producing an alcoholic beverage comprising a step of setting the salt content to 1 mg / 100 mL or more and the sodium content to 5 mg / 100 mL to 650 mg / 100 mL.
- a method for improving the flavor of an alcoholic beverage wherein the salt content of the alcoholic beverage is 1 mg / 100 mL or more, and the sodium content is 5 mg / 100 mL or more and 650 mg / 100 mL or less.
- the alcoholic beverage according to the present invention contains sodium chloride and sodium in a predetermined range, the alcohol feeling and the acidity are suppressed, and the taste thickness is excellent.
- the manufacturing method of the alcoholic beverage which concerns on this invention includes the process which makes salt and sodium into the quantity of a predetermined range, alcohol feeling and acidity are suppressed and the alcoholic beverage excellent in the thickness of the taste is manufactured. be able to.
- the method for improving the flavor of an alcoholic beverage according to the present invention makes the alcoholic taste and the sourness excellent by making the salt and sodium of the alcoholic beverage into a predetermined range, thereby improving the taste thickness. The flavor of the beverage can be improved.
- the alcoholic beverage according to the present embodiment is characterized in that the content of salt is not less than a predetermined value and the content of sodium is within a predetermined range. Moreover, it is preferable that the alcoholic beverage which concerns on this embodiment contains fruit juice further.
- the alcoholic beverage according to the present embodiment contains salt.
- Salt is so-called sodium chloride (NaCl), which can impart a thickness of taste to alcoholic beverages.
- the salt content is 1 mg / 100 mL or more, preferably 3 mg / 100 mL or more.
- a taste thickness can be imparted to the alcoholic beverage.
- the salt content is preferably 2000 mg / 100 mL or less, and more preferably 1200 mg / 100 mL or less.
- content of salt is below a predetermined value, a flavor preferred as an alcoholic beverage can be exhibited.
- the alcoholic beverage according to this embodiment contains sodium.
- Sodium (Na) is not particularly limited in terms of origin, and includes not only those derived from the aforementioned salt but also those derived from various components contained in alcoholic beverages. For example, those derived from substances such as fruit juice and additives described later, sodium carbonate, sodium lactate, sodium citrate, sodium malate, sodium ascorbate, sodium tartrate and the like are included.
- the content of sodium is 5 mg / 100 mL or more, preferably 15 mg / 100 mL or more, more preferably 35 mg / 100 mL or more, and particularly preferably 50 mg / 100 mL or more.
- content of sodium is more than a predetermined value, while reducing the alcohol feeling and acidity of an alcoholic beverage, thickness can be attached with taste.
- the content of sodium is 650 mg / 100 mL or less, and preferably 350 mg / 100 mL or less.
- the content of sodium is not more than a predetermined value, it is possible to exert a flavor that is preferable as an alcoholic beverage.
- content of sodium is the total amount of sodium in alcoholic beverages.
- the content of sodium in alcoholic beverages is “16 Sodium” in “Attached Methods for Analyzing Nutritional Components, etc.” of the Food Labeling Standards issued by the Consumer Affairs Agency (Final Revised December 24, 2015, Table of Disishment No. 655). It can be measured by the atomic absorption spectrophotometric method described in “(Salt equivalent amount)” or inductively coupled plasma emission spectrometry.
- the alcoholic beverage according to this embodiment preferably contains fruit juice.
- Fruit juice is a fruit juice that is not only concentrated fruit juice, reduced fruit juice, and straight fruit juice, but also fruit puree (semi-liquid that is crushed or crushed on freshly-heated fruit or raw fruit) ), And these diluted solutions, concentrated solutions, and mixed solutions are also included.
- fruit juice may use one kind of fruit as a raw material, and may use two or more kinds of fruit as a raw material.
- the alcoholic beverage which concerns on this embodiment can provide the flavor of various fruits by containing fruit juice.
- fruits include orange, orange, mandarin orange, summer orange, hassaku, yuzu, iyokan, ponkan, kabosu, shiikuwasha, lemon, lime, grapefruit and other citrus fruits, pineapple, guava, banana, mango, kiwi, acerola, Papaya, passion fruit and other tropical fruits, pears (Japanese pears, pears, etc.), apples and other fruit fruits, plums, peaches, plums, apricots and other fruit fruits, raspberries, cranberries, blueberries, cassis, cherries, Examples include grapes, melons and oysters.
- the alcoholic beverage according to the present embodiment contains alcohol.
- the alcohol may be any alcohol that can be drunk, and is not limited to the type, production method, or raw material, but is preferably distilled or brewed.
- As the distilled liquor for example, various spirits such as shochu, brandy, and vodka, raw material alcohol, and the like can be used alone or in combination of two or more.
- As the brewed liquor for example, beer, happoshu, fruit liquor, sweet fruit liquor and the like can be used alone or in combination of two or more.
- a combination of distilled liquor and brewed liquor may also be used.
- alcohol refers to ethanol unless otherwise specified.
- the alcohol content of the alcoholic beverage according to the present embodiment is not particularly limited, but is preferably 1 v / v% or more, and more preferably 3 v / v% or more. Moreover, the alcohol content of the alcoholic beverage according to the present embodiment is preferably 20 v / v% or less, and more preferably 10 v / v% or less.
- the alcohol content can be adjusted by containing the drinking alcohol.
- the alcohol content of alcoholic beverages can be measured based on the National Tax Agency prescribed analysis method (Revised Heisei 19 National Tax Agency Instruction No. 6) 3 sake 3-4 alcohol content (vibration density meter method).
- the alcoholic beverage according to this embodiment may be foaming or non-foaming.
- the foaming property in this embodiment means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm 2 ) or more, and the non-foaming property means that the gas pressure at 20 ° C. is 0.00. It means less than 049 MPa (0.5 kg / cm 2 ).
- the alcoholic beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, an acidulant, a salt, dietary fiber, etc. that are usually blended as a beverage within a range that does not inhibit the desired effect of the present invention ( Hereinafter, it is also possible to appropriately add “additive”.
- a sweetener for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used.
- high-intensity sweetener examples include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like.
- the antioxidant for example, vitamin C, vitamin E, polyphenol and the like can be used.
- 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, phosphoric acid Etc. can be used.
- the salts include acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate in addition to the aforementioned salt.
- dietary fiber for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used. And what was generally marketed can be used for above-mentioned salt, fruit juice, drinking alcohol, and an additive.
- the alcoholic beverage according to the present embodiment can be provided in various containers. By filling the various containers with alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
- what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied.
- a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container.
- the capacity of the container is not particularly limited, and any one currently in circulation can be applied.
- it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.
- the alcoholic beverage according to the present embodiment contains salt and sodium so as to be in a predetermined range, so that the alcohol feeling and acidity are suppressed, and the thickness of the taste is excellent. It will be a thing.
- the alcoholic beverage which concerns on this embodiment exhibits notably the effect of suppression of a stimulating alcohol feeling, when designing the product of the drink of a high alcohol content.
- the alcoholic beverage according to the present embodiment exerts a remarkable effect of improving the thinness of the taste, particularly when designing a beverage product such as sugar-off or sugar-free where the thickness of the taste is difficult to be felt.
- the alcoholic beverage according to the present embodiment has the effect of making the acidity mild, particularly when designing a beverage product containing a strong sour juice (for example, plum juice, citrus juice such as lemon). Prominently demonstrated.
- the method for producing an alcoholic beverage includes a mixing step S1 and a post-processing step S2.
- the mixing step S1 water, drinking alcohol, salt, fruit juice, additives, and the like are appropriately added to the mixing tank to produce a mixed liquid.
- the raw materials may be mixed and adjusted so that the content of sodium chloride and the content of sodium are within the above-mentioned predetermined ranges.
- the post-processing step S2 for example, processes such as filtration, sterilization, and filling of the container are selectively performed as necessary.
- the filtration process of post-processing process S2 can be performed with a general filter or a strainer.
- the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but can be applied without being limited thereto as long as the same treatment can be performed.
- the filling process of post-processing process S2 is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink.
- each process performed in mixing process S1 and post-processing process S2 can be performed with the equipment generally used in order to manufacture RTD drink etc.
- the method for producing an alcoholic beverage according to the present embodiment includes a step of setting the amount of salt and sodium in a predetermined range, so that the alcohol feeling and acidity are suppressed, and the taste thickness is excellent. Alcoholic beverages can be produced.
- the flavor improving method for an alcoholic beverage is characterized in that the content of sodium and the content of sodium in the alcoholic beverage are within a predetermined range.
- the content of sodium chloride in the alcoholic beverage is preferably 1 mg / 100 mL or more, and preferably 3 mg / 100 mL or more. Moreover, it is preferable to make content of the salt of alcoholic beverage into 2000 mg / 100mL or less, and it is more preferable to set it as 1200 mg / 100mL or less.
- the flavor improvement method of the alcoholic beverage which concerns on this embodiment sets content of sodium to 5 mg / 100 mL or more, it is preferable to set it as 15 mg / 100 mL or more, it is more preferable to set it as 35 mg / 100 mL or more, 50 mg / 100mL. It is especially preferable to set it as 100 mL or more. Moreover, it is preferable that content of sodium shall be 650 mg / 100 mL or less, and 350 mg / 100 mL or less.
- the method for improving the flavor of an alcoholic beverage according to the present embodiment makes salt and sodium in an alcoholic beverage within a predetermined range, so that the alcohol feeling and acidity are suppressed, and the taste thickness is excellent.
- the flavor of alcoholic beverages can be improved.
- an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of the alcoholic beverage according to the present invention will be described by illustrating an example that satisfies the requirements of the present invention and a comparative example that is not.
- Example 1 [Preparation of sample] Salt, drinking alcohol, citric acid, fructose-glucose liquid sugar, and pure water were mixed to prepare a sample solution, which was gassed at a gas pressure of 1.9 kg / cm 2 .
- lemon juice the content of the fruit juice is the amount converted to the juice rate of JAS standard
- the extract content of each sample was arranged at 3.0 w / v% (the extract content can be measured based on the National Tax Agency predetermined analysis method).
- Alcohol feeling Evaluation criteria 5 points: Alcohol feeling was much weaker than Sample A-1. 4 points: Alcohol feeling was weaker than Sample A-1. 3 points: Alcohol feeling was slightly weaker than Sample A-1. 2 points: Alcohol feeling was as strong as Sample A-1. 1 point: Alcohol feeling was stronger than Sample A-1.
- Table 1 shows the standard of each sample and the results of each evaluation.
- those with a score (average value) of 3.8 or more are shown as “ ⁇ ”
- those with less than 3.8 and 3.0 are shown as “ ⁇ ”
- Those of 2.2 or more were shown as “ ⁇ ”
- those of less than 2.2 were shown as “x”.
- the alcoholic beverage contains sodium chloride and sodium in a predetermined range as defined in the present invention, the alcohol feeling and acidity are suppressed, and the taste is excellent in thickness.
- Example 2 [Preparation of sample] Salt, drinking alcohol, citric acid, fructose-glucose liquid sugar, and pure water were mixed to prepare a sample solution, which was gassed at a gas pressure of 1.9 kg / cm 2 .
- the extract content of each sample was arranged at 3.0 w / v% (the extract content can be measured based on the National Tax Agency predetermined analysis method).
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Abstract
The goal of the present application is to provide an alcoholic beverage with suppressed alcohol flavor and acidity and superior richness of flavor, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage. The alcoholic beverage according to the present application has a sodium chloride content of at least 1 mg/100 mL, and a sodium content of 5 mg/100 mL to 650 mg/100 mL. The method for producing an alcoholic beverage according to the present application includes a step of adjusting sodium chloride content to at least 1 mg/100 mL, and sodium content to 5 mg/100 mL to 650 mg/100 mL. The method for improving the flavor of an alcoholic beverage according to the present application involves imparting an alcoholic beverage with a sodium chloride content of at least 1 mg/100 mL, and a sodium content of 5 mg/100 mL to 650 mg/100 mL.
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.
アルコール飲料の香味を設計する場合において、アルコール度数、クエン酸濃度、甘味のショ糖換算濃度、等の要素を調整する方法が知られており、このような要素を調整する方法によって、所望のコンセプトに合致した商品の開発が行われる場合がある。
In designing the flavor of alcoholic beverages, methods for adjusting factors such as alcohol content, citric acid concentration, sweetened sucrose equivalent concentration, etc. are known. In some cases, products that meet the requirements will be developed.
このような要素を調整する方法として、例えば、特許文献１には、炭酸ガス圧０．１～０．４ＭＰａ（２０℃におけるガス圧）の炭酸ガスを含み、アルコール濃度が１～１０ｖ／ｖ％でかつｐＨ２．３～４．０である、低アルコール無糖飲料の製造方法であって、飲料中の高甘味度甘味料による甘味をショ糖濃度で換算した、飲料の甘味のショ糖換算濃度Ｃｓ（ｗ／ｖ％）と、飲料中の酸味付与物質による酸濃度をクエン酸濃度で換算した、飲料のクエン酸換算酸度Ａ（ｗ／ｖ％）とが、５．７３＜Ｃｓ＋Ａ＜１１．２７、２０＜Ｃｓ／Ａ＜８５を満たすように、飲料中の高甘味度甘味料の濃度および酸度を調整することを特徴とする、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が開示されている。
As a method for adjusting such factors, for example, Patent Document 1 includes carbon dioxide gas having a carbon dioxide pressure of 0.1 to 0.4 MPa (gas pressure at 20 ° C.), and an alcohol concentration of 1 to 10 v / v%. A method for producing a low-alcohol sugar-free beverage having a pH of 2.3 to 4.0, wherein the sweetness of the beverage is converted to a sucrose concentration by converting the sweetness of the high-intensity sweetener to a sucrose concentration. Cs (w / v%) and citric acid equivalent acidity A (w / v%) obtained by converting the acid concentration of the sourness-imparting substance in the beverage to citric acid concentration are 5.73 <Cs + A <11. 27, 20 <Cs / A <85, a low-alcohol with a suppressed alcoholy feeling and a harmony of sweetness and sourness characterized by adjusting the concentration and acidity of a high-intensity sweetener in a beverage A method for producing a sugar-free beverage is disclosed. .
特許文献１には、当該技術によって、アルコール感が抑制され、甘味と酸味とが調和されると記載されているが、酸味が強く感じられてしまったり、糖質オフや糖質ゼロといった商品へ当該技術を適用した際に、味に厚みが感じられないといった問題の発生が考えられる。
また、アルコール飲料の香味を設計するに際して、特許文献１に挙げられている要素とは異なる要素に着目した新たな技術の創出が要求されている。 Patent Document 1 describes that this technique suppresses the feeling of alcohol and harmonizes sweetness and sourness. However, it is felt that the sourness is strongly felt, or products such as sugar off and sugar free are obtained. When this technology is applied, there may be a problem that the thickness is not felt in the taste.
Moreover, when designing the flavor of an alcoholic beverage, it is required to create a new technology that focuses on elements different from those listed in Patent Document 1.
また、アルコール飲料の香味を設計するに際して、特許文献１に挙げられている要素とは異なる要素に着目した新たな技術の創出が要求されている。 Patent Document 1 describes that this technique suppresses the feeling of alcohol and harmonizes sweetness and sourness. However, it is felt that the sourness is strongly felt, or products such as sugar off and sugar free are obtained. When this technology is applied, there may be a problem that the thickness is not felt in the taste.
Moreover, when designing the flavor of an alcoholic beverage, it is required to create a new technology that focuses on elements different from those listed in Patent Document 1.
そこで、本発明は、アルコール感と酸味とが抑制され、味の厚みに優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。
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 the alcoholic beverage, in which the feeling of alcohol and acidity are suppressed and the thickness of the taste is excellent.
前記課題は、以下の手段により解決することができる。
（１）食塩の含有量が１ｍｇ／１００ｍＬ以上であり、ナトリウムの含有量が５ｍｇ／１００ｍＬ以上６５０ｍｇ／１００ｍＬ以下であるアルコール飲料。
（２）前記ナトリウムの含有量が１５ｍｇ／１００ｍＬ以上３５０ｍｇ／１００ｍＬ以下である前記１に記載のアルコール飲料。
（３）前記ナトリウムの含有量が３５ｍｇ／１００ｍＬ以上３５０ｍｇ／１００ｍＬ以下である前記１又は前記２に記載のアルコール飲料。
（４）前記ナトリウムの含有量が５０ｍｇ／１００ｍＬ以上３５０ｍｇ／１００ｍＬ以下である前記１から前記３のいずれか１つに記載のアルコール飲料。
（５）さらに果汁を含有する前記１から前記４のいずれか１つに記載のアルコール飲料。
（６）食塩の含有量を１ｍｇ／１００ｍＬ以上とし、ナトリウムの含有量を５ｍｇ／１００ｍＬ以上６５０ｍｇ／１００ｍＬ以下とする工程を含むアルコール飲料の製造方法。
（７）アルコール飲料の香味向上方法であって、前記アルコール飲料の食塩の含有量を１ｍｇ／１００ｍＬ以上とし、ナトリウムの含有量を５ｍｇ／１００ｍＬ以上６５０ｍｇ／１００ｍＬ以下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 having a salt content of 1 mg / 100 mL or more and a sodium content of 5 mg / 100 mL or more and 650 mg / 100 mL or less.
(2) The alcoholic beverage according to 1 above, wherein the sodium content is 15 mg / 100 mL or more and 350 mg / 100 mL or less.
(3) The alcoholic beverage according to 1 or 2, wherein the sodium content is 35 mg / 100 mL or more and 350 mg / 100 mL or less.
(4) The alcoholic beverage according to any one of 1 to 3, wherein the sodium content is 50 mg / 100 mL or more and 350 mg / 100 mL or less.
(5) The alcoholic beverage according to any one of 1 to 4, further comprising fruit juice.
(6) A method for producing an alcoholic beverage, comprising a step of setting the salt content to 1 mg / 100 mL or more and the sodium content to 5 mg / 100 mL to 650 mg / 100 mL.
(7) A method for improving the flavor of an alcoholic beverage, wherein the salt content of the alcoholic beverage is 1 mg / 100 mL or more, and the sodium content is 5 mg / 100 mL or more and 650 mg / 100 mL or less.
（１）食塩の含有量が１ｍｇ／１００ｍＬ以上であり、ナトリウムの含有量が５ｍｇ／１００ｍＬ以上６５０ｍｇ／１００ｍＬ以下であるアルコール飲料。
（２）前記ナトリウムの含有量が１５ｍｇ／１００ｍＬ以上３５０ｍｇ／１００ｍＬ以下である前記１に記載のアルコール飲料。
（３）前記ナトリウムの含有量が３５ｍｇ／１００ｍＬ以上３５０ｍｇ／１００ｍＬ以下である前記１又は前記２に記載のアルコール飲料。
（４）前記ナトリウムの含有量が５０ｍｇ／１００ｍＬ以上３５０ｍｇ／１００ｍＬ以下である前記１から前記３のいずれか１つに記載のアルコール飲料。
（５）さらに果汁を含有する前記１から前記４のいずれか１つに記載のアルコール飲料。
（６）食塩の含有量を１ｍｇ／１００ｍＬ以上とし、ナトリウムの含有量を５ｍｇ／１００ｍＬ以上６５０ｍｇ／１００ｍＬ以下とする工程を含むアルコール飲料の製造方法。
（７）アルコール飲料の香味向上方法であって、前記アルコール飲料の食塩の含有量を１ｍｇ／１００ｍＬ以上とし、ナトリウムの含有量を５ｍｇ／１００ｍＬ以上６５０ｍｇ／１００ｍＬ以下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 having a salt content of 1 mg / 100 mL or more and a sodium content of 5 mg / 100 mL or more and 650 mg / 100 mL or less.
(2) The alcoholic beverage according to 1 above, wherein the sodium content is 15 mg / 100 mL or more and 350 mg / 100 mL or less.
(3) The alcoholic beverage according to 1 or 2, wherein the sodium content is 35 mg / 100 mL or more and 350 mg / 100 mL or less.
(4) The alcoholic beverage according to any one of 1 to 3, wherein the sodium content is 50 mg / 100 mL or more and 350 mg / 100 mL or less.
(5) The alcoholic beverage according to any one of 1 to 4, further comprising fruit juice.
(6) A method for producing an alcoholic beverage, comprising a step of setting the salt content to 1 mg / 100 mL or more and the sodium content to 5 mg / 100 mL to 650 mg / 100 mL.
(7) A method for improving the flavor of an alcoholic beverage, wherein the salt content of the alcoholic beverage is 1 mg / 100 mL or more, and the sodium content is 5 mg / 100 mL or more and 650 mg / 100 mL or less.
本発明に係るアルコール飲料は、食塩とナトリウムとを所定範囲の量となるように含有していることから、アルコール感と酸味とが抑制され、味の厚みに優れたものとなる。
また、本発明に係るアルコール飲料の製造方法は、食塩とナトリウムとを所定範囲の量とする工程を含むことから、アルコール感と酸味とが抑制され、味の厚みに優れたアルコール飲料を製造することができる。
また、本発明に係るアルコール飲料の香味向上方法は、アルコール飲料の食塩とナトリウムとを所定範囲の量とすることから、アルコール感と酸味とが抑制され、味の厚みを優れたものとし、アルコール飲料の香味を向上させることができる。 Since the alcoholic beverage according to the present invention contains sodium chloride and sodium in a predetermined range, the alcohol feeling and the acidity are suppressed, and the taste thickness is excellent.
Moreover, since the manufacturing method of the alcoholic beverage which concerns on this invention includes the process which makes salt and sodium into the quantity of a predetermined range, alcohol feeling and acidity are suppressed and the alcoholic beverage excellent in the thickness of the taste is manufactured. be able to.
In addition, the method for improving the flavor of an alcoholic beverage according to the present invention makes the alcoholic taste and the sourness excellent by making the salt and sodium of the alcoholic beverage into a predetermined range, thereby improving the taste thickness. The flavor of the beverage can be improved.
また、本発明に係るアルコール飲料の製造方法は、食塩とナトリウムとを所定範囲の量とする工程を含むことから、アルコール感と酸味とが抑制され、味の厚みに優れたアルコール飲料を製造することができる。
また、本発明に係るアルコール飲料の香味向上方法は、アルコール飲料の食塩とナトリウムとを所定範囲の量とすることから、アルコール感と酸味とが抑制され、味の厚みを優れたものとし、アルコール飲料の香味を向上させることができる。 Since the alcoholic beverage according to the present invention contains sodium chloride and sodium in a predetermined range, the alcohol feeling and the acidity are suppressed, and the taste thickness is excellent.
Moreover, since the manufacturing method of the alcoholic beverage which concerns on this invention includes the process which makes salt and sodium into the quantity of a predetermined range, alcohol feeling and acidity are suppressed and the alcoholic beverage excellent in the thickness of the taste is manufactured. be able to.
In addition, the method for improving the flavor of an alcoholic beverage according to the present invention makes the alcoholic taste and the sourness excellent by making the salt and sodium of the alcoholic beverage into a predetermined range, thereby improving the taste thickness. The flavor of the beverage can be improved.
以下、本発明に係るアルコール飲料を実施するための形態について説明する。
Hereinafter, the form for implementing the alcoholic beverage which concerns 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、食塩の含有量が所定値以上であり、ナトリウムの含有量が所定範囲内であることを特徴とする。また、本実施形態に係るアルコール飲料は、さらに果汁を含有するのが好ましい。 [Alcoholic drinks]
The alcoholic beverage according to the present embodiment is characterized in that the content of salt is not less than a predetermined value and the content of sodium is within a predetermined range. Moreover, it is preferable that the alcoholic beverage which concerns on this embodiment contains fruit juice further.
本実施形態に係るアルコール飲料は、食塩の含有量が所定値以上であり、ナトリウムの含有量が所定範囲内であることを特徴とする。また、本実施形態に係るアルコール飲料は、さらに果汁を含有するのが好ましい。 [Alcoholic drinks]
The alcoholic beverage according to the present embodiment is characterized in that the content of salt is not less than a predetermined value and the content of sodium is within a predetermined range. Moreover, it is preferable that the alcoholic beverage which concerns on this embodiment contains fruit juice further.
（食塩）
本実施形態に係るアルコール飲料は、食塩を含有する。
食塩とは、いわゆる塩化ナトリウム（ＮａＣｌ）であり、アルコール飲料に味の厚みを付与することができる。 (Salt)
The alcoholic beverage according to the present embodiment contains salt.
Salt is so-called sodium chloride (NaCl), which can impart a thickness of taste to alcoholic beverages.
本実施形態に係るアルコール飲料は、食塩を含有する。
食塩とは、いわゆる塩化ナトリウム（ＮａＣｌ）であり、アルコール飲料に味の厚みを付与することができる。 (Salt)
The alcoholic beverage according to the present embodiment contains salt.
Salt is so-called sodium chloride (NaCl), which can impart a thickness of taste to alcoholic beverages.
食塩の含有量は、１ｍｇ／１００ｍＬ以上であり、３ｍｇ／１００ｍＬ以上が好ましい。食塩の含有量が所定値以上であることにより、アルコール飲料に味の厚みを付与することができる。
また、食塩の含有量は、２０００ｍｇ／１００ｍＬ以下が好ましく、１２００ｍｇ／１００ｍＬ以下がより好ましい。食塩の含有量が所定値以下であることにより、アルコール飲料として好ましい香味を発揮させることができる。 The salt content is 1 mg / 100 mL or more, preferably 3 mg / 100 mL or more. When the content of the salt is a predetermined value or more, a taste thickness can be imparted to the alcoholic beverage.
Moreover, the salt content is preferably 2000 mg / 100 mL or less, and more preferably 1200 mg / 100 mL or less. When content of salt is below a predetermined value, a flavor preferred as an alcoholic beverage can be exhibited.
また、食塩の含有量は、２０００ｍｇ／１００ｍＬ以下が好ましく、１２００ｍｇ／１００ｍＬ以下がより好ましい。食塩の含有量が所定値以下であることにより、アルコール飲料として好ましい香味を発揮させることができる。 The salt content is 1 mg / 100 mL or more, preferably 3 mg / 100 mL or more. When the content of the salt is a predetermined value or more, a taste thickness can be imparted to the alcoholic beverage.
Moreover, the salt content is preferably 2000 mg / 100 mL or less, and more preferably 1200 mg / 100 mL or less. When content of salt is below a predetermined value, a flavor preferred as an alcoholic beverage can be exhibited.
（ナトリウム）
本実施形態に係るアルコール飲料は、ナトリウムを含有する。
ナトリウム（Ｎａ）は、由来については特に限定されず、前記した食塩に由来するものだけでなく、アルコール飲料に含まれる様々な成分に由来するものも含まれる。例えば、後記する果汁や添加物、炭酸ナトリウム、乳酸ナトリウム、クエン酸ナトリウム、リンゴ酸ナトリウム、アスコルビン酸ナトリウム、酒石酸ナトリウム等の物質に由来するものも含まれる。 (sodium)
The alcoholic beverage according to this embodiment contains sodium.
Sodium (Na) is not particularly limited in terms of origin, and includes not only those derived from the aforementioned salt but also those derived from various components contained in alcoholic beverages. For example, those derived from substances such as fruit juice and additives described later, sodium carbonate, sodium lactate, sodium citrate, sodium malate, sodium ascorbate, sodium tartrate and the like are included.
本実施形態に係るアルコール飲料は、ナトリウムを含有する。
ナトリウム（Ｎａ）は、由来については特に限定されず、前記した食塩に由来するものだけでなく、アルコール飲料に含まれる様々な成分に由来するものも含まれる。例えば、後記する果汁や添加物、炭酸ナトリウム、乳酸ナトリウム、クエン酸ナトリウム、リンゴ酸ナトリウム、アスコルビン酸ナトリウム、酒石酸ナトリウム等の物質に由来するものも含まれる。 (sodium)
The alcoholic beverage according to this embodiment contains sodium.
Sodium (Na) is not particularly limited in terms of origin, and includes not only those derived from the aforementioned salt but also those derived from various components contained in alcoholic beverages. For example, those derived from substances such as fruit juice and additives described later, sodium carbonate, sodium lactate, sodium citrate, sodium malate, sodium ascorbate, sodium tartrate and the like are included.
ナトリウムの含有量は、５ｍｇ／１００ｍＬ以上であり、１５ｍｇ／１００ｍＬ以上が好ましく、３５ｍｇ／１００ｍＬ以上がより好ましく、５０ｍｇ／１００ｍＬ以上が特に好ましい。ナトリウムの含有量が所定値以上であることにより、アルコール飲料のアルコール感と酸味とを低減させるとともに、味により厚みを付けることができる。
また、ナトリウムの含有量は、６５０ｍｇ／１００ｍＬ以下であり、３５０ｍｇ／１００ｍＬ以下であることが好ましい。ナトリウムの含有量が所定値以下であることにより、アルコール飲料として好ましい香味を発揮させることができる。 The content of sodium is 5 mg / 100 mL or more, preferably 15 mg / 100 mL or more, more preferably 35 mg / 100 mL or more, and particularly preferably 50 mg / 100 mL or more. When content of sodium is more than a predetermined value, while reducing the alcohol feeling and acidity of an alcoholic beverage, thickness can be attached with taste.
Moreover, the content of sodium is 650 mg / 100 mL or less, and preferably 350 mg / 100 mL or less. When the content of sodium is not more than a predetermined value, it is possible to exert a flavor that is preferable as an alcoholic beverage.
また、ナトリウムの含有量は、６５０ｍｇ／１００ｍＬ以下であり、３５０ｍｇ／１００ｍＬ以下であることが好ましい。ナトリウムの含有量が所定値以下であることにより、アルコール飲料として好ましい香味を発揮させることができる。 The content of sodium is 5 mg / 100 mL or more, preferably 15 mg / 100 mL or more, more preferably 35 mg / 100 mL or more, and particularly preferably 50 mg / 100 mL or more. When content of sodium is more than a predetermined value, while reducing the alcohol feeling and acidity of an alcoholic beverage, thickness can be attached with taste.
Moreover, the content of sodium is 650 mg / 100 mL or less, and preferably 350 mg / 100 mL or less. When the content of sodium is not more than a predetermined value, it is possible to exert a flavor that is preferable as an alcoholic beverage.
なお、前記のとおり、ナトリウムは、由来について限定されないことから、ナトリウムの含有量とは、アルコール飲料中の総ナトリウム量である。
そして、アルコール飲料のナトリウムの含有量は、消費者庁発行の食品表示基準（最終改正 平成２７年１２月２４日 消食表６５５号）の「別添 栄養成分等の分析方法等」の「１６ ナトリウム（食塩相当量）」に記載の原子吸光光度法や、誘導結合プラズマ発光分析法により測定することができる。 In addition, as above-mentioned, since sodium is not limited about origin, content of sodium is the total amount of sodium in alcoholic beverages.
The content of sodium in alcoholic beverages is “16 Sodium” in “Attached Methods for Analyzing Nutritional Components, etc.” of the Food Labeling Standards issued by the Consumer Affairs Agency (Final Revised December 24, 2015, Table of Disishment No. 655). It can be measured by the atomic absorption spectrophotometric method described in “(Salt equivalent amount)” or inductively coupled plasma emission spectrometry.
そして、アルコール飲料のナトリウムの含有量は、消費者庁発行の食品表示基準（最終改正 平成２７年１２月２４日 消食表６５５号）の「別添 栄養成分等の分析方法等」の「１６ ナトリウム（食塩相当量）」に記載の原子吸光光度法や、誘導結合プラズマ発光分析法により測定することができる。 In addition, as above-mentioned, since sodium is not limited about origin, content of sodium is the total amount of sodium in alcoholic beverages.
The content of sodium in alcoholic beverages is “16 Sodium” in “Attached Methods for Analyzing Nutritional Components, etc.” of the Food Labeling Standards issued by the Consumer Affairs Agency (Final Revised December 24, 2015, Table of Disishment No. 655). It can be measured by the atomic absorption spectrophotometric method described in “(Salt equivalent amount)” or inductively coupled plasma emission spectrometry.
（果汁）
本実施形態に係るアルコール飲料は、果汁を含有するのが好ましい。
果汁とは、果実の搾汁であり、濃縮果汁、還元果汁、ストレート果汁といった各種果汁だけでなく、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）も含まれ、これらの希釈液、濃縮液、混合液なども含まれる。さらに、果汁は、１種類の果実を原料としてもよいし、２種類以上の果実を原料としてもよい。
なお、本実施形態に係るアルコール飲料は果汁を含有することにより、様々な果実の香味を付与することができる。 (Fruit juice)
The alcoholic beverage according to this embodiment preferably contains fruit juice.
Fruit juice is a fruit juice that is not only concentrated fruit juice, reduced fruit juice, and straight fruit juice, but also fruit puree (semi-liquid that is crushed or crushed on freshly-heated fruit or raw fruit) ), And these diluted solutions, concentrated solutions, and mixed solutions are also included. Furthermore, fruit juice may use one kind of fruit as a raw material, and may use two or more kinds of fruit as a raw material.
In addition, the alcoholic beverage which concerns on this embodiment can provide the flavor of various fruits by containing fruit juice.
本実施形態に係るアルコール飲料は、果汁を含有するのが好ましい。
果汁とは、果実の搾汁であり、濃縮果汁、還元果汁、ストレート果汁といった各種果汁だけでなく、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）も含まれ、これらの希釈液、濃縮液、混合液なども含まれる。さらに、果汁は、１種類の果実を原料としてもよいし、２種類以上の果実を原料としてもよい。
なお、本実施形態に係るアルコール飲料は果汁を含有することにより、様々な果実の香味を付与することができる。 (Fruit juice)
The alcoholic beverage according to this embodiment preferably contains fruit juice.
Fruit juice is a fruit juice that is not only concentrated fruit juice, reduced fruit juice, and straight fruit juice, but also fruit puree (semi-liquid that is crushed or crushed on freshly-heated fruit or raw fruit) ), And these diluted solutions, concentrated solutions, and mixed solutions are also included. Furthermore, fruit juice may use one kind of fruit as a raw material, and may use two or more kinds of fruit as a raw material.
In addition, the alcoholic beverage which concerns on this embodiment can provide the flavor of various fruits by containing fruit juice.
そして、本発明において使用する果汁の原料となる果実としては、特に限定されず、食用のものであれば、いずれの果実も使用できる。
例えば、果実としては、オレンジ、ミカン、温州ミカン、夏ミカン、ハッサク、ユズ、イヨカン、ポンカン、カボス、シイクワシャー、レモン、ライム、グレープフルーツなどの柑橘類果実、パイナップル、グアバ、バナナ、マンゴー、キウイ、アセロラ、パパイヤ、パッションフルーツなどの熱帯果実、ナシ（日本ナシ、西洋ナシなど）、リンゴなどの仁果類果実、梅、桃、スモモ、アンズなどの核果類果実、ラズベリー、クランベリー、ブルーベリー、カシス、チェリー、ブドウ、メロン、カキなどが挙げられる。 And it does not specifically limit as a fruit used as the raw material of the fruit juice used in this invention, Any fruit can be used if it is an edible thing.
For example, fruits include orange, orange, mandarin orange, summer orange, hassaku, yuzu, iyokan, ponkan, kabosu, shiikuwasha, lemon, lime, grapefruit and other citrus fruits, pineapple, guava, banana, mango, kiwi, acerola, Papaya, passion fruit and other tropical fruits, pears (Japanese pears, pears, etc.), apples and other fruit fruits, plums, peaches, plums, apricots and other fruit fruits, raspberries, cranberries, blueberries, cassis, cherries, Examples include grapes, melons and oysters.
例えば、果実としては、オレンジ、ミカン、温州ミカン、夏ミカン、ハッサク、ユズ、イヨカン、ポンカン、カボス、シイクワシャー、レモン、ライム、グレープフルーツなどの柑橘類果実、パイナップル、グアバ、バナナ、マンゴー、キウイ、アセロラ、パパイヤ、パッションフルーツなどの熱帯果実、ナシ（日本ナシ、西洋ナシなど）、リンゴなどの仁果類果実、梅、桃、スモモ、アンズなどの核果類果実、ラズベリー、クランベリー、ブルーベリー、カシス、チェリー、ブドウ、メロン、カキなどが挙げられる。 And it does not specifically limit as a fruit used as the raw material of the fruit juice used in this invention, Any fruit can be used if it is an edible thing.
For example, fruits include orange, orange, mandarin orange, summer orange, hassaku, yuzu, iyokan, ponkan, kabosu, shiikuwasha, lemon, lime, grapefruit and other citrus fruits, pineapple, guava, banana, mango, kiwi, acerola, Papaya, passion fruit and other tropical fruits, pears (Japanese pears, pears, etc.), apples and other fruit fruits, plums, peaches, plums, apricots and other fruit fruits, raspberries, cranberries, blueberries, cassis, cherries, Examples include grapes, melons and oysters.
（アルコール）
本実施形態に係るアルコール飲料は、アルコールを含有する。
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、種類、製法、原料などに限定されることがないが、蒸留酒もしく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、ウォッカなどの各種スピリッツ、原料用アルコールなどを１種又は２種以上を組み合わせて用いることができる。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。また、蒸留酒と醸造酒を組み合わせて用いてもよい。
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 the present embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, and is not limited to the type, production method, or raw material, but is preferably distilled or brewed. As the distilled liquor, for example, various spirits such as shochu, brandy, and vodka, raw material alcohol, and the like can be used alone or in combination of two or more. As the brewed liquor, for example, beer, happoshu, fruit liquor, sweet fruit liquor and the like can be used alone or in combination of two or more. A combination of distilled liquor and brewed liquor may also be used.
In the present specification, alcohol refers to ethanol unless otherwise specified.
本実施形態に係るアルコール飲料は、アルコールを含有する。
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、種類、製法、原料などに限定されることがないが、蒸留酒もしく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、ウォッカなどの各種スピリッツ、原料用アルコールなどを１種又は２種以上を組み合わせて用いることができる。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。また、蒸留酒と醸造酒を組み合わせて用いてもよい。
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 the present embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, and is not limited to the type, production method, or raw material, but is preferably distilled or brewed. As the distilled liquor, for example, various spirits such as shochu, brandy, and vodka, raw material alcohol, and the like can be used alone or in combination of two or more. As the brewed liquor, for example, beer, happoshu, fruit liquor, sweet fruit liquor and the like can be used alone or in combination of two or more. A combination of distilled liquor and brewed liquor may also be used.
In the present 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、特に限定されないが、１ｖ／ｖ％以上であることが好ましく、３ｖ／ｖ％以上であることがさらに好ましい。また、本実施形態に係るアルコール飲料のアルコール度数は、２０ｖ／ｖ％以下であることが好ましく、１０ｖ／ｖ％以下であることがさらに好ましい。
そして、アルコール度数は、前記の飲用のアルコールを含有させることによって調節することができる。
なお、アルコール飲料のアルコール度数は、国税庁所定分析法（改正平１９国税庁訓令第６号）３清酒３－４アルコール分（振動式密度計法）に基づき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 not particularly limited, but is preferably 1 v / v% or more, and more preferably 3 v / v% or more. Moreover, the alcohol content of the alcoholic beverage according to the present embodiment is preferably 20 v / v% or less, and more preferably 10 v / v% or less.
The alcohol content can be adjusted by containing the drinking alcohol.
The alcohol content of alcoholic beverages can be measured based on the National Tax Agency prescribed analysis method (Revised Heisei 19 National Tax Agency Instruction No. 6) 3 sake 3-4 alcohol content (vibration density meter method).
本実施形態に係るアルコール飲料のアルコール度数は、特に限定されないが、１ｖ／ｖ％以上であることが好ましく、３ｖ／ｖ％以上であることがさらに好ましい。また、本実施形態に係るアルコール飲料のアルコール度数は、２０ｖ／ｖ％以下であることが好ましく、１０ｖ／ｖ％以下であることがさらに好ましい。
そして、アルコール度数は、前記の飲用のアルコールを含有させることによって調節することができる。
なお、アルコール飲料のアルコール度数は、国税庁所定分析法（改正平１９国税庁訓令第６号）３清酒３－４アルコール分（振動式密度計法）に基づき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 not particularly limited, but is preferably 1 v / v% or more, and more preferably 3 v / v% or more. Moreover, the alcohol content of the alcoholic beverage according to the present embodiment is preferably 20 v / v% or less, and more preferably 10 v / v% or less.
The alcohol content can be adjusted by containing the drinking alcohol.
The alcohol content of alcoholic beverages can be measured based on the National Tax Agency prescribed analysis method (Revised Heisei 19 National Tax Agency Instruction No. 6) 3 sake 3-4 alcohol content (vibration density meter method).
（発泡性）
本実施形態に係るアルコール飲料は、発泡性であっても、非発泡性であってもよい。ここで、本実施形態における発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）以上であることをいい、非発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）未満であることをいう。 (Foaming)
The alcoholic beverage according to this embodiment may be foaming or non-foaming. Here, the foaming property in this embodiment means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm 2 ) or more, and the non-foaming property means that the gas pressure at 20 ° C. is 0.00. It means less than 049 MPa (0.5 kg / cm 2 ).
本実施形態に係るアルコール飲料は、発泡性であっても、非発泡性であってもよい。ここで、本実施形態における発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）以上であることをいい、非発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）未満であることをいう。 (Foaming)
The alcoholic beverage according to this embodiment may be foaming or non-foaming. Here, the foaming property in this embodiment means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm 2 ) or more, and the non-foaming property means that the gas pressure at 20 ° C. is 0.00. It means less than 049 MPa (0.5 kg / cm 2 ).
（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）を添加することもできる。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、グリコーゲンやデンプン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、アジピン酸、クエン酸、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、乳酸、乳酸ナトリウム、氷酢酸、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、前記した食塩以外に、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、硫酸マグネシウム、硫酸カルシウム、メタ重亜硫酸カリウム、塩化カルシウム、塩化マグネシウム、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。
そして、前記した食塩、果汁、飲用アルコール、添加剤は、一般に市販されているものを使用することができる。 (Other)
The alcoholic beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, an acidulant, a salt, dietary fiber, etc. that are usually blended as a beverage within a range that does not inhibit the desired effect of the present invention ( Hereinafter, it is also possible to appropriately add “additive”. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of 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, phosphoric acid Etc. can be used. Examples of the salts include acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate in addition to the aforementioned salt. Can do. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used.
And what was generally marketed can be used for above-mentioned salt, fruit juice, drinking alcohol, and an additive.
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）を添加することもできる。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、グリコーゲンやデンプン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、アジピン酸、クエン酸、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、乳酸、乳酸ナトリウム、氷酢酸、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、前記した食塩以外に、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、硫酸マグネシウム、硫酸カルシウム、メタ重亜硫酸カリウム、塩化カルシウム、塩化マグネシウム、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。
そして、前記した食塩、果汁、飲用アルコール、添加剤は、一般に市販されているものを使用することができる。 (Other)
The alcoholic beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, an acidulant, a salt, dietary fiber, etc. that are usually blended as a beverage within a range that does not inhibit the desired effect of the present invention ( Hereinafter, it is also possible to appropriately add “additive”. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of 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, phosphoric acid Etc. can be used. Examples of the salts include acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate in addition to the aforementioned salt. Can do. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used.
And what was generally marketed can be used for above-mentioned salt, fruit juice, drinking alcohol, and an additive.
［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。 [Contained alcoholic beverage]
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling the various containers with alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.
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。 [Contained alcoholic beverage]
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling the various containers with alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long 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、食塩とナトリウムとを所定範囲の量となるように含有していることから、アルコール感と酸味とが抑制され、味の厚みに優れたものとなる。
As described above, the alcoholic beverage according to the present embodiment contains salt and sodium so as to be in a predetermined range, so that the alcohol feeling and acidity are suppressed, and the thickness of the taste is excellent. It will be a thing.
そして、本実施形態に係るアルコール飲料は、特に、高いアルコール度数の飲料の商品を設計する場合において、刺激的なアルコール感の抑制という効果を顕著に発揮する。
また、本実施形態に係るアルコール飲料は、特に、味の厚みが感じられ難い糖質オフ又は糖質ゼロといった飲料の商品を設計する場合において、味の薄さを改善するという効果を顕著に発揮する。
さらに、本実施形態に係るアルコール飲料は、特に、酸味の強い果汁（例えば、梅果汁、レモン等の柑橘果汁など）を含有した飲料の商品を設計する場合において、酸味をマイルドにするという効果を顕著に発揮する。 And especially the alcoholic beverage which concerns on this embodiment exhibits notably the effect of suppression of a stimulating alcohol feeling, when designing the product of the drink of a high alcohol content.
In addition, the alcoholic beverage according to the present embodiment exerts a remarkable effect of improving the thinness of the taste, particularly when designing a beverage product such as sugar-off or sugar-free where the thickness of the taste is difficult to be felt. To do.
Furthermore, the alcoholic beverage according to the present embodiment has the effect of making the acidity mild, particularly when designing a beverage product containing a strong sour juice (for example, plum juice, citrus juice such as lemon). Prominently demonstrated.
また、本実施形態に係るアルコール飲料は、特に、味の厚みが感じられ難い糖質オフ又は糖質ゼロといった飲料の商品を設計する場合において、味の薄さを改善するという効果を顕著に発揮する。
さらに、本実施形態に係るアルコール飲料は、特に、酸味の強い果汁（例えば、梅果汁、レモン等の柑橘果汁など）を含有した飲料の商品を設計する場合において、酸味をマイルドにするという効果を顕著に発揮する。 And especially the alcoholic beverage which concerns on this embodiment exhibits notably the effect of suppression of a stimulating alcohol feeling, when designing the product of the drink of a high alcohol content.
In addition, the alcoholic beverage according to the present embodiment exerts a remarkable effect of improving the thinness of the taste, particularly when designing a beverage product such as sugar-off or sugar-free where the thickness of the taste is difficult to be felt. To do.
Furthermore, the alcoholic beverage according to the present embodiment has the effect of making the acidity mild, particularly when designing a beverage product containing a strong sour juice (for example, plum juice, citrus juice such as lemon). Prominently demonstrated.
なお、本実施形態に係るアルコール飲料について、明示していない特性や条件については、従来公知のものであればよく、前記特性や条件によって得られる効果を奏する限りにおいて、限定されないことは言うまでもない。
In addition, about the alcoholic beverage which concerns on this embodiment, about the characteristic and conditions which are not specified clearly, what is necessary is just a conventionally well-known thing, and as long as there exists an effect acquired by the said characteristic and conditions, it cannot be overemphasized.
［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Ｓ１と、後処理工程Ｓ２と、を含む。 [Method for producing alcoholic beverage]
Next, the manufacturing method of the alcoholic beverage which concerns on this embodiment is demonstrated.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step S1 and a post-processing step S2.
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Ｓ１と、後処理工程Ｓ２と、を含む。 [Method for producing alcoholic beverage]
Next, the manufacturing method of the alcoholic beverage which concerns on this embodiment is demonstrated.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step S1 and a post-processing step S2.
混合工程Ｓ１では、混合タンクに、水、飲用アルコール、食塩、果汁、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Ｓ１において、食塩の含有量、ナトリウムの含有量が前記した所定範囲の量となるように各原料を混合し、調整すればよい。 In the mixing step S1, water, drinking alcohol, salt, fruit juice, additives, and the like are appropriately added to the mixing tank to produce a mixed liquid.
In this mixing step S1, the raw materials may be mixed and adjusted so that the content of sodium chloride and the content of sodium are within the above-mentioned predetermined ranges.
この混合工程Ｓ１において、食塩の含有量、ナトリウムの含有量が前記した所定範囲の量となるように各原料を混合し、調整すればよい。 In the mixing step S1, water, drinking alcohol, salt, fruit juice, additives, and the like are appropriately added to the mixing tank to produce a mixed liquid.
In this mixing step S1, the raw materials may be mixed and adjusted so that the content of sodium chloride and the content of sodium are within the above-mentioned predetermined ranges.
そして、後処理工程Ｓ２では、例えば、ろ過、殺菌、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Ｓ２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Ｓ２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Ｓ２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て充填するのが好ましい。 In the post-processing step S2, for example, processes such as filtration, sterilization, and filling of the container are selectively performed as necessary.
In addition, the filtration process of post-processing process S2 can be performed with a general filter or a strainer. In addition, the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but can be applied without being limited thereto as long as the same treatment can be performed. Moreover, it is preferable that the filling process of post-processing process S2 is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink.
なお、後処理工程Ｓ２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Ｓ２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Ｓ２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て充填するのが好ましい。 In the post-processing step S2, for example, processes such as filtration, sterilization, and filling of the container are selectively performed as necessary.
In addition, the filtration process of post-processing process S2 can be performed with a general filter or a strainer. In addition, the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but can be applied without being limited thereto as long as the same treatment can be performed. Moreover, it is preferable that the filling process of post-processing process S2 is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink.
なお、混合工程Ｓ１及び後処理工程Ｓ２に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て行うことができる。
In addition, each process performed in mixing process S1 and post-processing process S2 can be performed with the equipment generally used in order to manufacture RTD drink etc.
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、食塩とナトリウムとを所定範囲の量とする工程を含むことから、アルコール感と酸味とが抑制され、味の厚みに優れたアルコール飲料を製造することができる。
As described above, the method for producing an alcoholic beverage according to the present embodiment includes a step of setting the amount of salt and sodium in a predetermined range, so that the alcohol feeling and acidity are suppressed, and the taste thickness is excellent. Alcoholic beverages can be produced.
［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、アルコール飲料の食塩の含有量、ナトリウムの含有量を所定範囲の量とすることを特徴とする。 [Method for improving the flavor of alcoholic beverages]
Next, the flavor improvement method of the alcoholic beverage which concerns on this embodiment is demonstrated.
The flavor improving method for an alcoholic beverage according to the present embodiment is characterized in that the content of sodium and the content of sodium in the alcoholic beverage are within a predetermined range.
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、アルコール飲料の食塩の含有量、ナトリウムの含有量を所定範囲の量とすることを特徴とする。 [Method for improving the flavor of alcoholic beverages]
Next, the flavor improvement method of the alcoholic beverage which concerns on this embodiment is demonstrated.
The flavor improving method for an alcoholic beverage according to the present embodiment is characterized in that the content of sodium and the content of sodium in the alcoholic beverage are within a predetermined range.
詳細には、本実施形態に係るアルコール飲料の香味向上方法は、アルコール飲料の食塩の含有量を、１ｍｇ／１００ｍＬ以上とし、３ｍｇ／１００ｍＬ以上とするのが好ましい。また、アルコール飲料の食塩の含有量を、２０００ｍｇ／１００ｍＬ以下とするのが好ましく、１２００ｍｇ／１００ｍＬ以下とするのがより好ましい。
そして、本実施形態に係るアルコール飲料の香味向上方法は、ナトリウムの含有量を、５ｍｇ／１００ｍＬ以上とし、１５ｍｇ／１００ｍＬ以上とするのが好ましく、３５ｍｇ／１００ｍＬ以上とするのがより好ましく、５０ｍｇ／１００ｍＬ以上とするのが特に好ましい。また、ナトリウムの含有量を、６５０ｍｇ／１００ｍＬ以下とし、３５０ｍｇ／１００ｍＬ以下とするのが好ましい。 Specifically, in the method for improving the flavor of an alcoholic beverage according to this embodiment, the content of sodium chloride in the alcoholic beverage is preferably 1 mg / 100 mL or more, and preferably 3 mg / 100 mL or more. Moreover, it is preferable to make content of the salt of alcoholic beverage into 2000 mg / 100mL or less, and it is more preferable to set it as 1200 mg / 100mL or less.
And the flavor improvement method of the alcoholic beverage which concerns on this embodiment sets content of sodium to 5 mg / 100 mL or more, it is preferable to set it as 15 mg / 100 mL or more, it is more preferable to set it as 35 mg / 100 mL or more, 50 mg / 100mL. It is especially preferable to set it as 100 mL or more. Moreover, it is preferable that content of sodium shall be 650 mg / 100 mL or less, and 350 mg / 100 mL or less.
そして、本実施形態に係るアルコール飲料の香味向上方法は、ナトリウムの含有量を、５ｍｇ／１００ｍＬ以上とし、１５ｍｇ／１００ｍＬ以上とするのが好ましく、３５ｍｇ／１００ｍＬ以上とするのがより好ましく、５０ｍｇ／１００ｍＬ以上とするのが特に好ましい。また、ナトリウムの含有量を、６５０ｍｇ／１００ｍＬ以下とし、３５０ｍｇ／１００ｍＬ以下とするのが好ましい。 Specifically, in the method for improving the flavor of an alcoholic beverage according to this embodiment, the content of sodium chloride in the alcoholic beverage is preferably 1 mg / 100 mL or more, and preferably 3 mg / 100 mL or more. Moreover, it is preferable to make content of the salt of alcoholic beverage into 2000 mg / 100mL or less, and it is more preferable to set it as 1200 mg / 100mL or less.
And the flavor improvement method of the alcoholic beverage which concerns on this embodiment sets content of sodium to 5 mg / 100 mL or more, it is preferable to set it as 15 mg / 100 mL or more, it is more preferable to set it as 35 mg / 100 mL or more, 50 mg / 100mL. It is especially preferable to set it as 100 mL or more. Moreover, it is preferable that content of sodium shall be 650 mg / 100 mL or less, and 350 mg / 100 mL or less.
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、アルコール飲料の食塩とナトリウムとを所定範囲の量とすることから、アルコール感と酸味とが抑制され、味の厚みを優れたものとし、アルコール飲料の香味を向上させることができる。
As described above, the method for improving the flavor of an alcoholic beverage according to the present embodiment makes salt and sodium in an alcoholic beverage within a predetermined range, so that the alcohol feeling and acidity are suppressed, and the taste thickness is excellent. The flavor of alcoholic beverages can be improved.
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について説明する。
Next, an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of the alcoholic beverage according to the present invention will be described by illustrating an example that satisfies the requirements of the present invention and a comparative example that is not.
＜実施例１＞
［サンプルの準備］
食塩、飲用アルコール、クエン酸、果糖ぶどう糖液糖、純水を混合してサンプル液を準備し、１．９ｋｇ／ｃｍ２のガス圧でガス付けした。なお、一部のサンプルには、レモン果汁（果汁の含有量はＪＡＳ規格の果汁率換算量）を添加した。
なお、各サンプルのエキス分は、３．０ｗ／ｖ％で揃えた（エキス分は国税庁所定分析法に基づき測定することができる）。 <Example 1>
[Preparation of sample]
Salt, drinking alcohol, citric acid, fructose-glucose liquid sugar, and pure water were mixed to prepare a sample solution, which was gassed at a gas pressure of 1.9 kg / cm 2 . In addition, lemon juice (the content of the fruit juice is the amount converted to the juice rate of JAS standard) was added to some samples.
In addition, the extract content of each sample was arranged at 3.0 w / v% (the extract content can be measured based on the National Tax Agency predetermined analysis method).
［サンプルの準備］
食塩、飲用アルコール、クエン酸、果糖ぶどう糖液糖、純水を混合してサンプル液を準備し、１．９ｋｇ／ｃｍ２のガス圧でガス付けした。なお、一部のサンプルには、レモン果汁（果汁の含有量はＪＡＳ規格の果汁率換算量）を添加した。
なお、各サンプルのエキス分は、３．０ｗ／ｖ％で揃えた（エキス分は国税庁所定分析法に基づき測定することができる）。 <Example 1>
[Preparation of sample]
Salt, drinking alcohol, citric acid, fructose-glucose liquid sugar, and pure water were mixed to prepare a sample solution, which was gassed at a gas pressure of 1.9 kg / cm 2 . In addition, lemon juice (the content of the fruit juice is the amount converted to the juice rate of JAS standard) was added to some samples.
In addition, the extract content of each sample was arranged at 3.0 w / v% (the extract content can be measured based on the National Tax Agency predetermined analysis method).
［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、訓練された専門のパネル７名が下記評価基準に則って「アルコール感」、「味の厚み」、「酸味」、「総合評価」について、１～５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、いずれの試験の評価も、サンプルＡ－１を基準（２．０点）として点数を付けた。 [contents of the test]
For each sample produced by the above method, 7 trained specialized panels gave 1-5 points for “alcohol feeling”, “taste thickness”, “acidity”, and “overall evaluation” according to the following evaluation criteria. An independent score was assigned in the five-step evaluation, and the average value was calculated.
In each test, a score was assigned with Sample A-1 as a reference (2.0 points).
前記の方法により製造した各サンプルについて、訓練された専門のパネル７名が下記評価基準に則って「アルコール感」、「味の厚み」、「酸味」、「総合評価」について、１～５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、いずれの試験の評価も、サンプルＡ－１を基準（２．０点）として点数を付けた。 [contents of the test]
For each sample produced by the above method, 7 trained specialized panels gave 1-5 points for “alcohol feeling”, “taste thickness”, “acidity”, and “overall evaluation” according to the following evaluation criteria. An independent score was assigned in the five-step evaluation, and the average value was calculated.
In each test, a score was assigned with Sample A-1 as a reference (2.0 points).
（アルコール感：評価基準）
５点：アルコール感がサンプルＡ－１よりも非常に弱かった。
４点：アルコール感がサンプルＡ－１よりも弱かった。
３点：アルコール感がサンプルＡ－１よりも若干弱かった。
２点：アルコール感がサンプルＡ－１と同程度の強さであった。
１点：アルコール感がサンプルＡ－１よりも強かった。 (Alcohol feeling: Evaluation criteria)
5 points: Alcohol feeling was much weaker than Sample A-1.
4 points: Alcohol feeling was weaker than Sample A-1.
3 points: Alcohol feeling was slightly weaker than Sample A-1.
2 points: Alcohol feeling was as strong as Sample A-1.
1 point: Alcohol feeling was stronger than Sample A-1.
５点：アルコール感がサンプルＡ－１よりも非常に弱かった。
４点：アルコール感がサンプルＡ－１よりも弱かった。
３点：アルコール感がサンプルＡ－１よりも若干弱かった。
２点：アルコール感がサンプルＡ－１と同程度の強さであった。
１点：アルコール感がサンプルＡ－１よりも強かった。 (Alcohol feeling: Evaluation criteria)
5 points: Alcohol feeling was much weaker than Sample A-1.
4 points: Alcohol feeling was weaker than Sample A-1.
3 points: Alcohol feeling was slightly weaker than Sample A-1.
2 points: Alcohol feeling was as strong as Sample A-1.
1 point: Alcohol feeling was stronger than Sample A-1.
（味の厚み：評価基準）
５点：味の厚みがサンプルＡ－１よりも非常に大きかった。
４点：味の厚みがサンプルＡ－１よりも大きかった。
３点：味の厚みがサンプルＡ－１よりも若干大きかった。
２点：味の厚みがサンプルＡ－１と同程度であった。
１点：味の厚みがサンプルＡ－１よりも小さかった。 (Taste thickness: Evaluation criteria)
5 points: The taste thickness was much larger than that of sample A-1.
4 points: Taste thickness was larger than sample A-1.
3 points: Taste thickness was slightly larger than sample A-1.
Two points: The thickness of the taste was similar to that of Sample A-1.
1 point: The taste thickness was smaller than that of Sample A-1.
５点：味の厚みがサンプルＡ－１よりも非常に大きかった。
４点：味の厚みがサンプルＡ－１よりも大きかった。
３点：味の厚みがサンプルＡ－１よりも若干大きかった。
２点：味の厚みがサンプルＡ－１と同程度であった。
１点：味の厚みがサンプルＡ－１よりも小さかった。 (Taste thickness: Evaluation criteria)
5 points: The taste thickness was much larger than that of sample A-1.
4 points: Taste thickness was larger than sample A-1.
3 points: Taste thickness was slightly larger than sample A-1.
Two points: The thickness of the taste was similar to that of Sample A-1.
1 point: The taste thickness was smaller than that of Sample A-1.
（酸味：評価基準）
５点：酸味がサンプルＡ－１よりも非常に弱かった。
４点：酸味がサンプルＡ－１よりも弱かった。
３点：酸味がサンプルＡ－１よりも若干弱かった。
２点：酸味がサンプルＡ－１と同程度であった。
１点：酸味がサンプルＡ－１よりも強かった。 (Sour taste: Evaluation criteria)
5 points: Acidity was much weaker than Sample A-1.
4 points: Acidity was weaker than Sample A-1.
3 points: Sourness was slightly weaker than Sample A-1.
2 points: Acidity was similar to that of Sample A-1.
1 point: The acidity was stronger than Sample A-1.
５点：酸味がサンプルＡ－１よりも非常に弱かった。
４点：酸味がサンプルＡ－１よりも弱かった。
３点：酸味がサンプルＡ－１よりも若干弱かった。
２点：酸味がサンプルＡ－１と同程度であった。
１点：酸味がサンプルＡ－１よりも強かった。 (Sour taste: Evaluation criteria)
5 points: Acidity was much weaker than Sample A-1.
4 points: Acidity was weaker than Sample A-1.
3 points: Sourness was slightly weaker than Sample A-1.
2 points: Acidity was similar to that of Sample A-1.
1 point: The acidity was stronger than Sample A-1.
（総合評価：評価基準）
５点：アルコール飲料としての香味の好適さがサンプルＡ－１よりも非常に良かった。
４点：アルコール飲料としての香味の好適さがサンプルＡ－１よりも良かった。
３点：アルコール飲料としての香味の好適さがサンプルＡ－１よりも若干良かった。
２点：アルコール飲料としての香味の好適さがサンプルＡ－１と同程度であった。
１点：アルコール飲料としての香味の好適さがサンプルＡ－１よりも悪かった。 (Comprehensive evaluation: Evaluation criteria)
5 points: The flavor as an alcoholic beverage was much better than sample A-1.
4 points: Preference for flavor as an alcoholic beverage was better than Sample A-1.
3 points: The flavor as an alcoholic beverage was slightly better than sample A-1.
2 points: The preferred flavor as an alcoholic beverage was similar to that of Sample A-1.
1 point: The preferred flavor as an alcoholic beverage was worse than that of Sample A-1.
５点：アルコール飲料としての香味の好適さがサンプルＡ－１よりも非常に良かった。
４点：アルコール飲料としての香味の好適さがサンプルＡ－１よりも良かった。
３点：アルコール飲料としての香味の好適さがサンプルＡ－１よりも若干良かった。
２点：アルコール飲料としての香味の好適さがサンプルＡ－１と同程度であった。
１点：アルコール飲料としての香味の好適さがサンプルＡ－１よりも悪かった。 (Comprehensive evaluation: Evaluation criteria)
5 points: The flavor as an alcoholic beverage was much better than sample A-1.
4 points: Preference for flavor as an alcoholic beverage was better than Sample A-1.
3 points: The flavor as an alcoholic beverage was slightly better than sample A-1.
2 points: The preferred flavor as an alcoholic beverage was similar to that of Sample A-1.
1 point: The preferred flavor as an alcoholic beverage was worse than that of Sample A-1.
表１に、各サンプルの規格を示すとともに、各評価の結果を示す。
なお、表１では、各評価について、点数（平均値）が３．８以上のものを「◎」と示し、３．８未満３．０以上のものを「○」と示し、３．０未満２．２以上のものを「△」と示し、２．２未満のものを「×」と示した。 Table 1 shows the standard of each sample and the results of each evaluation.
In Table 1, for each evaluation, those with a score (average value) of 3.8 or more are shown as “◎”, those with less than 3.8 and 3.0 are shown as “◯”, and less than 3.0 Those of 2.2 or more were shown as “Δ”, and those of less than 2.2 were shown as “x”.
なお、表１では、各評価について、点数（平均値）が３．８以上のものを「◎」と示し、３．８未満３．０以上のものを「○」と示し、３．０未満２．２以上のものを「△」と示し、２．２未満のものを「×」と示した。 Table 1 shows the standard of each sample and the results of each evaluation.
In Table 1, for each evaluation, those with a score (average value) of 3.8 or more are shown as “◎”, those with less than 3.8 and 3.0 are shown as “◯”, and less than 3.0 Those of 2.2 or more were shown as “Δ”, and those of less than 2.2 were shown as “x”.
［試験結果の検討］
サンプルＡ－１～Ａ－７の結果を確認すると明らかなように、ナトリウムの含有量が増加するにしたがい、アルコール感が抑制され、アルコール特有の刺激味が低減できていることが確認できた。
また、サンプルＡ－１～Ａ－７の結果を確認すると明らかなように、ナトリウムの含有量が増加するにしたがい、味の厚みが大きく感じられることが確認できた。
また、サンプルＡ－１～Ａ－７の結果を確認すると明らかなように、ナトリウムの含有量が増加するにしたがい、酸味が抑制され、マイルドな味になっていることが確認できた。 [Examination of test results]
As is clear from the results of Samples A-1 to A-7, it was confirmed that as the sodium content increased, the alcohol feeling was suppressed and the irritation characteristic of alcohol was reduced.
Further, as is clear from the results of Samples A-1 to A-7, it was confirmed that the taste thickness was felt greatly as the sodium content increased.
As is clear from the results of Samples A-1 to A-7, it was confirmed that the acidity was suppressed and the taste was mild as the sodium content increased.
サンプルＡ－１～Ａ－７の結果を確認すると明らかなように、ナトリウムの含有量が増加するにしたがい、アルコール感が抑制され、アルコール特有の刺激味が低減できていることが確認できた。
また、サンプルＡ－１～Ａ－７の結果を確認すると明らかなように、ナトリウムの含有量が増加するにしたがい、味の厚みが大きく感じられることが確認できた。
また、サンプルＡ－１～Ａ－７の結果を確認すると明らかなように、ナトリウムの含有量が増加するにしたがい、酸味が抑制され、マイルドな味になっていることが確認できた。 [Examination of test results]
As is clear from the results of Samples A-1 to A-7, it was confirmed that as the sodium content increased, the alcohol feeling was suppressed and the irritation characteristic of alcohol was reduced.
Further, as is clear from the results of Samples A-1 to A-7, it was confirmed that the taste thickness was felt greatly as the sodium content increased.
As is clear from the results of Samples A-1 to A-7, it was confirmed that the acidity was suppressed and the taste was mild as the sodium content increased.
サンプルＡ－８、Ａ－９の結果を確認すると明らかなように、果汁を含有しても、アルコール感、及び、酸味の抑制という効果、味に厚みを付与するという効果が得られるとともに、総合評価も良いことが確認できた。
As is clear from the results of Samples A-8 and A-9, even when fruit juice is contained, the effect of suppressing alcohol feeling and acidity, and the effect of imparting thickness to the taste are obtained. It was confirmed that the evaluation was good.
以上、試験結果より、食塩とナトリウムとが本発明で規定する所定範囲の量となるようにアルコール飲料に含有されていると、アルコール感と酸味とが抑制され、味の厚みに優れたものとなることがわかった。
As mentioned above, when the alcoholic beverage contains sodium chloride and sodium in a predetermined range as defined in the present invention, the alcohol feeling and acidity are suppressed, and the taste is excellent in thickness. I found out that
＜実施例２＞
［サンプルの準備］
食塩、飲用アルコール、クエン酸、果糖ぶどう糖液糖、純水を混合してサンプル液を準備し、１．９ｋｇ／ｃｍ２のガス圧でガス付けした。
なお、各サンプルのエキス分は、３．０ｗ／ｖ％で揃えた（エキス分は国税庁所定分析法に基づき測定することができる）。 <Example 2>
[Preparation of sample]
Salt, drinking alcohol, citric acid, fructose-glucose liquid sugar, and pure water were mixed to prepare a sample solution, which was gassed at a gas pressure of 1.9 kg / cm 2 .
In addition, the extract content of each sample was arranged at 3.0 w / v% (the extract content can be measured based on the National Tax Agency predetermined analysis method).
［サンプルの準備］
食塩、飲用アルコール、クエン酸、果糖ぶどう糖液糖、純水を混合してサンプル液を準備し、１．９ｋｇ／ｃｍ２のガス圧でガス付けした。
なお、各サンプルのエキス分は、３．０ｗ／ｖ％で揃えた（エキス分は国税庁所定分析法に基づき測定することができる）。 <Example 2>
[Preparation of sample]
Salt, drinking alcohol, citric acid, fructose-glucose liquid sugar, and pure water were mixed to prepare a sample solution, which was gassed at a gas pressure of 1.9 kg / cm 2 .
In addition, the extract content of each sample was arranged at 3.0 w / v% (the extract content can be measured based on the National Tax Agency predetermined analysis method).
［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、訓練された専門のパネル７名が下記評価基準に則って「アルコール感」、「味の厚み」、「酸味」、「総合評価」について、１～５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、いずれの試験の評価も、サンプルＢ－３（サンプルＡ－４）を基準として点数を付けた。 [contents of the test]
For each sample produced by the above method, 7 trained specialized panels gave 1-5 points for “alcohol feeling”, “taste thickness”, “acidity”, and “overall evaluation” according to the following evaluation criteria. An independent score was assigned in the five-step evaluation, and the average value was calculated.
In each test, a score was assigned based on Sample B-3 (Sample A-4).
前記の方法により製造した各サンプルについて、訓練された専門のパネル７名が下記評価基準に則って「アルコール感」、「味の厚み」、「酸味」、「総合評価」について、１～５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、いずれの試験の評価も、サンプルＢ－３（サンプルＡ－４）を基準として点数を付けた。 [contents of the test]
For each sample produced by the above method, 7 trained specialized panels gave 1-5 points for “alcohol feeling”, “taste thickness”, “acidity”, and “overall evaluation” according to the following evaluation criteria. An independent score was assigned in the five-step evaluation, and the average value was calculated.
In each test, a score was assigned based on Sample B-3 (Sample A-4).
（アルコール感：評価基準）
アルコール感の評価（１～５点）は、サンプルＢ－３の点数（３．９）を基準として、アルコール感が弱い場合を高い点数、アルコール感が強い場合を低い点数とした。 (Alcohol feeling: Evaluation criteria)
The evaluation of alcohol feeling (1 to 5 points) was based on the score (3.9) of Sample B-3, with a high score when the alcohol feeling was weak and a low score when the alcohol feeling was strong.
アルコール感の評価（１～５点）は、サンプルＢ－３の点数（３．９）を基準として、アルコール感が弱い場合を高い点数、アルコール感が強い場合を低い点数とした。 (Alcohol feeling: Evaluation criteria)
The evaluation of alcohol feeling (1 to 5 points) was based on the score (3.9) of Sample B-3, with a high score when the alcohol feeling was weak and a low score when the alcohol feeling was strong.
（味の厚み：評価基準）
味の厚みの評価（１～５点）は、サンプルＢ－３の点数を基準（４．３）として、味の厚みが大きい場合を高い点数、味の厚みが小さい場合を低い点数とした。 (Taste thickness: Evaluation criteria)
The evaluation of the taste thickness (1 to 5 points) was based on the score of Sample B-3 as the reference (4.3), with a high score when the taste thickness was high and a low score when the taste thickness was small.
味の厚みの評価（１～５点）は、サンプルＢ－３の点数を基準（４．３）として、味の厚みが大きい場合を高い点数、味の厚みが小さい場合を低い点数とした。 (Taste thickness: Evaluation criteria)
The evaluation of the taste thickness (1 to 5 points) was based on the score of Sample B-3 as the reference (4.3), with a high score when the taste thickness was high and a low score when the taste thickness was small.
（酸味：評価基準）
酸味の評価（１～５点）は、サンプルＢ－３の点数を基準（３．７）として、酸味が弱い場合を高い点数、酸味が強い場合を低い点数とした。 (Sour taste: Evaluation criteria)
Evaluation of sourness (1 to 5 points) was based on the score of sample B-3 as a reference (3.7), and a high score was given when the acidity was weak, and a low score was given when the acidity was strong.
酸味の評価（１～５点）は、サンプルＢ－３の点数を基準（３．７）として、酸味が弱い場合を高い点数、酸味が強い場合を低い点数とした。 (Sour taste: Evaluation criteria)
Evaluation of sourness (1 to 5 points) was based on the score of sample B-3 as a reference (3.7), and a high score was given when the acidity was weak, and a low score was given when the acidity was strong.
（総合評価：評価基準）
総合評価（１～５点）は、サンプルＢ－３の点数を基準（４．３）として、アルコール飲料としての香味が良い場合を高い点数、アルコール飲料としての香味が悪い場合を低い点数とした。 (Comprehensive evaluation: Evaluation criteria)
The overall evaluation (1 to 5 points) was based on the score of sample B-3 as the standard (4.3), with a high score when the flavor as an alcoholic beverage was high, and a low score when the flavor as an alcoholic beverage was poor. .
総合評価（１～５点）は、サンプルＢ－３の点数を基準（４．３）として、アルコール飲料としての香味が良い場合を高い点数、アルコール飲料としての香味が悪い場合を低い点数とした。 (Comprehensive evaluation: Evaluation criteria)
The overall evaluation (1 to 5 points) was based on the score of sample B-3 as the standard (4.3), with a high score when the flavor as an alcoholic beverage was high, and a low score when the flavor as an alcoholic beverage was poor. .
［試験結果の検討］
サンプルＢ－１～Ｂ－５の結果を確認すると明らかなように、アルコール度数が増加しても、味の厚みを付与するという効果が明確に確認できるとともに、酸味の抑制という効果も十分に確認できた。
また、サンプルＢ－１～Ｂ－５の結果を確認すると明らかなように、アルコール感については、アルコール度数が増加するにしたがい点数が低下していた。しかしながら、アルコール度数の増加によるアルコール感の増強の度合いは、予想していたよりも抑制することができており、サンプルＢ－１～Ｂ－５のアルコール度数の範囲において、一定の効果（アルコール感を抑制する効果）は発揮できていると判断した。
なお、サンプルＢ－１～Ｂ－５の結果によると、酸味の抑制という効果は、アルコール度数が３～１０ｖ／ｖ％の場合（特に５～１０ｖ／ｖ％の場合）により強く感じられることが確認できた。 [Examination of test results]
As is clear from the results of Samples B-1 to B-5, even if the alcohol content increases, the effect of imparting taste thickness can be clearly confirmed, and the effect of suppressing sourness is also sufficiently confirmed. did it.
Further, as is clear from the results of Samples B-1 to B-5, the alcohol feeling decreased as the alcohol content increased. However, the degree of enhancement of the alcohol feeling due to the increase in the alcohol content can be suppressed more than expected, and within a range of the alcohol frequencies of the samples B-1 to B-5, a certain effect (alcohol feeling is reduced). It was judged that the inhibitory effect was being demonstrated.
According to the results of samples B-1 to B-5, the effect of suppressing acidity can be felt more strongly when the alcohol content is 3 to 10 v / v% (particularly when 5 to 10 v / v%). It could be confirmed.
サンプルＢ－１～Ｂ－５の結果を確認すると明らかなように、アルコール度数が増加しても、味の厚みを付与するという効果が明確に確認できるとともに、酸味の抑制という効果も十分に確認できた。
また、サンプルＢ－１～Ｂ－５の結果を確認すると明らかなように、アルコール感については、アルコール度数が増加するにしたがい点数が低下していた。しかしながら、アルコール度数の増加によるアルコール感の増強の度合いは、予想していたよりも抑制することができており、サンプルＢ－１～Ｂ－５のアルコール度数の範囲において、一定の効果（アルコール感を抑制する効果）は発揮できていると判断した。
なお、サンプルＢ－１～Ｂ－５の結果によると、酸味の抑制という効果は、アルコール度数が３～１０ｖ／ｖ％の場合（特に５～１０ｖ／ｖ％の場合）により強く感じられることが確認できた。 [Examination of test results]
As is clear from the results of Samples B-1 to B-5, even if the alcohol content increases, the effect of imparting taste thickness can be clearly confirmed, and the effect of suppressing sourness is also sufficiently confirmed. did it.
Further, as is clear from the results of Samples B-1 to B-5, the alcohol feeling decreased as the alcohol content increased. However, the degree of enhancement of the alcohol feeling due to the increase in the alcohol content can be suppressed more than expected, and within a range of the alcohol frequencies of the samples B-1 to B-5, a certain effect (alcohol feeling is reduced). It was judged that the inhibitory effect was being demonstrated.
According to the results of samples B-1 to B-5, the effect of suppressing acidity can be felt more strongly when the alcohol content is 3 to 10 v / v% (particularly when 5 to 10 v / v%). It could be confirmed.
Ｓ１ 混合工程
Ｓ２ 後処理工程 S1 mixing process S2 post-processing process
Ｓ２ 後処理工程 S1 mixing process S2 post-processing process
Claims (7)
- 食塩の含有量が１ｍｇ／１００ｍＬ以上であり、
ナトリウムの含有量が５ｍｇ／１００ｍＬ以上６５０ｍｇ／１００ｍＬ以下であるアルコール飲料。 The salt content is 1 mg / 100 mL or more,
An alcoholic beverage having a sodium content of 5 mg / 100 mL or more and 650 mg / 100 mL or less. - 前記ナトリウムの含有量が１５ｍｇ／１００ｍＬ以上３５０ｍｇ／１００ｍＬ以下である請求項１に記載のアルコール飲料。 The alcoholic beverage according to claim 1, wherein the sodium content is 15 mg / 100 mL or more and 350 mg / 100 mL or less.
- 前記ナトリウムの含有量が３５ｍｇ／１００ｍＬ以上３５０ｍｇ／１００ｍＬ以下である請求項１又は請求項２に記載のアルコール飲料。 The alcoholic beverage according to claim 1 or 2, wherein the sodium content is from 35 mg / 100 mL to 350 mg / 100 mL.
- 前記ナトリウムの含有量が５０ｍｇ／１００ｍＬ以上３５０ｍｇ／１００ｍＬ以下である請求項１から請求項３のいずれか１項に記載のアルコール飲料。 The alcoholic beverage according to any one of claims 1 to 3, wherein a content of the sodium is 50 mg / 100 mL or more and 350 mg / 100 mL or less.
- さらに果汁を含有する請求項１から請求項４のいずれか１項に記載のアルコール飲料。 The alcoholic beverage according to any one of claims 1 to 4, further comprising fruit juice.
- 食塩の含有量を１ｍｇ／１００ｍＬ以上とし、ナトリウムの含有量を５ｍｇ／１００ｍＬ以上６５０ｍｇ／１００ｍＬ以下とする工程を含むアルコール飲料の製造方法。 A method for producing an alcoholic beverage comprising a step of setting the content of sodium chloride to 1 mg / 100 mL or more and the sodium content to 5 mg / 100 mL or more and 650 mg / 100 mL or less.
- アルコール飲料の香味向上方法であって、
前記アルコール飲料の食塩の含有量を１ｍｇ／１００ｍＬ以上とし、ナトリウムの含有量を５ｍｇ／１００ｍＬ以上６５０ｍｇ／１００ｍＬ以下とするアルコール飲料の香味向上方法。 A method for improving the flavor of alcoholic beverages,
A method for improving the flavor of an alcoholic beverage, wherein the salt content of the alcoholic beverage is 1 mg / 100 mL or more and the sodium content is 5 mg / 100 mL or more and 650 mg / 100 mL or less.
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| WO2023132220A1 (en) * | 2022-01-07 | 2023-07-13 | サントリーホールディングス株式会社 | Wine-flavoured beverage |
| WO2023132200A1 (en) * | 2022-01-07 | 2023-07-13 | サントリーホールディングス株式会社 | Low-brix wine-flavoured beverage |
| WO2023132219A1 (en) * | 2022-01-07 | 2023-07-13 | サントリーホールディングス株式会社 | Wine-flavoured beverage |
| EP4112711A4 (en) * | 2020-02-28 | 2024-03-20 | Suntory Holdings Ltd | Container-packed carbonated alcoholic beverage |
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| JP7267700B2 (en) * | 2018-09-19 | 2023-05-02 | サッポロビール株式会社 | Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage |
| JP7430662B2 (en) * | 2020-06-03 | 2024-02-13 | アサヒビール株式会社 | Fermented beer-taste alcoholic beverage and its manufacturing method |
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| JPH03101690A (en) * | 1989-09-14 | 1991-04-26 | Kanebo Ltd | Abirritant for alcoholic irritant smell and alcoholic solution for food and drink |
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| WO2023132219A1 (en) * | 2022-01-07 | 2023-07-13 | サントリーホールディングス株式会社 | Wine-flavoured beverage |
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| JP6891133B2 (en) | 2021-06-18 |
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