WO2021106715A1 - Citrus-flavored carbonated alcohol beverage - Google Patents

Abstract

The present invention relates to citrus flavor-enhanced carbonated alcohol beverages, in particular, to a citrus-flavored carbonated alcohol beverage containing a monkfruit (Siraitia grosvenorii) extract.

Description

Citrus flavored carbonated alcoholic beverage

The present invention relates to a citrus flavored carbonated alcoholic beverage, a citrus flavor enhancer of a carbonated alcoholic beverage, and a method for enhancing the citrus flavor of a carbonated alcoholic beverage, and more particularly to a carbonated alcoholic beverage having an enhanced citrus flavor.

In containerized carbonated alcoholic beverages (also called ready-to-drink (RTD) beverages) typified by liquor high and cocktail-taste beverages, citrus-based carbonated alcohol with citrus flavors such as lemon, grapefruit, and seeker. Beverages are very popular.
It is considered that this is because consumers have become accustomed to the above-mentioned citrus flavor from an early age, and the refreshing flavor of citrus and the refreshing taste are compatible with carbonated alcoholic beverages.

On the other hand, in the carbonated alcoholic beverage market, in recent years, good compatibility with meals has become more and more important, and along with this, those with higher carbon dioxide gas pressure and alcohol concentration and less sweetness have become mainstream. ing.

However, in the above-mentioned citrus-based carbonated alcoholic beverages, when the carbon dioxide gas pressure and the alcohol concentration are increased, the pungent odor derived from carbon dioxide and alcohol becomes strongly felt, and the citrus-specific flavor, especially the fresh and bluish citrus aroma derived from the peel. Is masked and becomes difficult to feel. When the sweetness is further reduced, it becomes difficult to feel the mellow, rich bitterness peculiar to citrus fruits. For this reason, it has been difficult to impart a citrus-like flavor to a carbonated alcoholic beverage having a low sweetness in the past.

Although not limited to carbonated alcoholic beverages, the following techniques are known as means for enhancing the citrus flavor.

Japanese Unexamined Patent Publication No. 2018-70706 (Patent Document 1) describes a citrus-like flavor enhancer containing 3-paramenten-7-ar as an active ingredient, whereby a citrus-like flavor, particularly a fresh peel peculiar to citrus, is described. According to the company, it is possible to provide a citrus-like flavor enhancer capable of enhancing the feeling and the feeling of fresh fruit juice.

Japanese Unexamined Patent Publication No. 2017-99371 (Patent Document 2) is a containerized alcoholic beverage having a sugar content of 2 w / v% or less and containing citrus juice and / or a fragrance, and has a sugar content of 200 to 2000 ppm. A containered carbonated alcoholic beverage containing potassium citrate is described, which reduces the irritation caused by alcohol and the like in a low-sugar citrus-based containerized carbonated alcoholic beverage, and gives a citrus feeling (the deliciousness of citrus fruits). It is said that it is possible to provide a packaged alcoholic beverage that can be enhanced.

Japanese Unexamined Patent Publication No. 2009-203438 (Patent Document 3) describes a citrus flavor enhancer containing (E) -6-nonenal as an active ingredient, thereby imparting a citrus-specific pericarp-like body flavor. It is said that it is possible to provide a citrus flavor enhancer that can be used.

Japanese Unexamined Patent Publication No. 2018-70706 JP-A-2017-99371 Japanese Unexamined Patent Publication No. 2009-203438 Japanese Unexamined Patent Publication No. 2014-60953 Japanese Unexamined Patent Publication No. 2014-93980 Japanese Patent No. 6420057

Therefore, an object of the present invention is to provide a carbonated alcoholic beverage having an enhanced citrus flavor by a method different from the prior art. Another object of the present invention is to provide a novel citrus flavor enhancer and a citrus flavor enhancer method for carbonated alcoholic beverages.

As a result of diligent studies to achieve the above object, the present inventor has found that the citrus flavor can be enhanced by adding an extract of Luo Han Guo to a citrus carbonated alcoholic beverage, particularly a carbonated alcoholic beverage having less sweetness. The present invention has been completed.

Luo Han Guo is a perennial vine of the genus Luo Han Guo of the Cucurbitaceae family, which originates in the Guangxi Zhuang Autonomous Region of China. It is also used as a sweetener in cooking. The main component of the sweetness component of Luo Han Guo is a triterpene glycoside called mogroside (or mogroside), which has a uniquely strong sweetness.
Luo Han Guo extract has the effect of enhancing the richness and body feeling of beer or beer-flavored foamed beverages (Japanese Patent Laid-Open No. 2014-60953, Patent Document 4), and the effect of masking the unpleasant flavor of foods and drinks (Japanese Patent Laid-Open No. 2014-). Although effects such as 93980 (Patent Document 5) and the effect of enhancing the fruit juice feeling of ume fruit juice-containing alcoholic beverages (Patent No. 6420057, Patent Document 6) are known, the citrus flavor of citrus carbonated alcoholic beverages. Until now, the effect of enhancing the beer was unknown.

That is, the citrus-flavored carbonated alcoholic beverage of the present invention contains a Luo Han Guo extract.

A preferred example of the citrus-flavored carbonated alcoholic beverage of the present invention contains 0.05 to 10 ppm of Luo Han Guo extract.

In another preferred example of the citrus-flavored carbonated alcoholic beverage of the present invention, the alcohol content is 3 v / v% or more.

In another preferred example of the citrus-flavored carbonated alcoholic beverage of the present invention, the alcohol content is 10 v / v% or less.

In another preferred example of the citrus-flavored carbonated alcoholic beverage of the present invention, the carbon dioxide gas pressure is 2.3 gas volume or more.

In another preferred example of the citrus-flavored carbonated alcoholic beverage of the present invention, the sucrose-equivalent sweetness is 5.0 g / 100 ml or less.

In another preferred example of the citrus-flavored carbonated alcoholic beverage of the present invention, the fruit juice content is 5% or less.

Another preferred example of the citrus-flavored carbonated alcoholic beverage of the present invention is fruitless juice.

Further, the citrus flavor enhancer of the carbonated alcoholic beverage of the present invention contains a Luo Han Guo extract.

Further, the method for enhancing the citrus flavor of a carbonated alcoholic beverage of the present invention is characterized by adding a Luo Han Guo extract.

In a preferred example of the method for enhancing the citrus flavor of a carbonated alcoholic beverage of the present invention, the Luo Han Guo extract is contained in the carbonated alcoholic beverage at 0.05 to 10 ppm.

In another preferred example of the method for enhancing the citrus flavor of a carbonated alcoholic beverage of the present invention, the carbonated alcoholic beverage is fruitless.

According to the present invention, it is possible to provide a carbonated alcoholic beverage having an enhanced citrus flavor. Further, according to the present invention, it is possible to provide a citrus flavor enhancer and a citrus flavor enhancer method for carbonated alcoholic beverages, particularly carbonated alcoholic beverages having less sweetness.

Hereinafter, the citrus-flavored carbonated alcoholic beverage of the present invention (hereinafter, also referred to as the carbonated alcoholic beverage of the present invention or the alcoholic beverage of the present invention) will be described in detail. The carbonated alcoholic beverage of the present invention contains a Luo Han Guo extract. According to the alcoholic beverage of the present invention, the citrus flavor of the carbonated alcoholic beverage can be enhanced by blending the Luo Han Guo extract.

As used herein, the term "alcoholic beverage" refers to a beverage containing ethyl alcohol, which usually has an ethyl alcohol concentration of 1% by volume or more in 100% of the original volume at a temperature of 15 ° C. .. Specific examples of alcoholic beverages generally include sake, brewed liquors such as beer and wine, distilled liquors such as shochu, whiskey, brandy and vodka, and mixed liquors such as liquor high, cocktails, plum liquor and liqueur. The alcoholic beverage of the present invention is a citrus-flavored alcoholic beverage, and is suitable as a spirit spirit, a cocktail, a cocktail-taste beverage, or the like.

The alcoholic beverage of the present invention is preferably a beverage in which distilled liquor is used as a raw material liquor and the alcohol content is adjusted by watering or the like. As used herein, the term "distilled liquor" refers to distilled liquor specified in the Liquor Tax Law. Examples of the distilled liquor include shochu, spirits, vodka, rum, gin, whiskey, alcohol for raw materials, and the like, and alcohol for raw materials is preferable. The raw liquor may be used alone or in combination of two or more.

The alcoholic beverage of the present invention preferably has an alcohol content of 3 v / v% or more, more preferably 5 v / v% or more, and even more preferably 7 v / v% or more. Since the alcoholic beverage of the present invention contains a Luo Han Guo extract, the citrus flavor can be enhanced even when the alcohol content is within the above-specified range. Further, in the alcoholic beverage of the present invention, the upper limit of the alcohol content is preferably 10 v / v% or less, more preferably 9 v / v% or less.

In the present specification, the alcohol content is expressed as a percentage of the volume of ethyl alcohol contained in the alcoholic beverage to the total volume of the alcoholic beverage, and is expressed as "v / v%".

The alcoholic beverage of the present invention is an alcoholic beverage (citrus flavored alcoholic beverage) to which a citrus flavor is imparted, and a citrus flavor is imparted to the alcoholic beverage by blending citrus fruit juice and / or a flavor (flavor). be able to. Since the alcoholic beverage of the present invention contains a Luo Han Guo extract, it has a high effect of enhancing the citrus flavor, and for example, even a carbonated alcoholic beverage having a low sweetness can impart a citrus-like flavor.

Examples of citrus juice include lemon juice, grapefruit juice, shiquaser juice, orange juice, orange juice, lime juice, yuzu juice, kabosu juice, and Iyokan juice. When fruit juice is added to the alcoholic beverage of the present invention, the fruit juice content is preferably 5% or less, more preferably 3% or less, further preferably 1% or less, and may be 0% (no fruit juice). When the alcoholic beverage is low-juice or fruit-free, the aftertaste of the beverage can be refreshed and the compatibility with the meal can be improved. On the other hand, if the alcoholic beverage is low-fruit juice or non-fruit juice, the citrus flavor is mainly imparted by the flavoring, but the alcoholic beverage of the present invention is sufficient because the effect of enhancing the citrus flavor by the Lacanca extract is high. Can be given a citrus-like flavor.

In the present specification, the fruit juice content is expressed as a percentage of the weight of the fruit juice contained in the alcoholic beverage with respect to the total volume of the alcoholic beverage, and "%" can also be expressed as "w / v%".
When the fruit juice is not straight fruit juice but concentrated fruit juice, the content thereof means a value converted into straight fruit juice. The conversion method to straight fruit juice is performed using the standard value of sugar content or acidity peculiar to each fruit defined by the JAS standard (Japanese Agricultural Standard for fruit beverages). Specifically, the concentration ratio of fruit juice can be obtained by measuring the refractometer reading (sugar content) or acidity for sugar of the sample fruit juice and dividing by the reference value of the sugar content or acidity peculiar to the fruit.

Examples of citrus fragrances include lemon fragrance, grapefruit fragrance, citrus depressa fragrance, orange fragrance, orange fragrance, lime fragrance, yuzu fragrance, kabosu fragrance, and Iyokan fragrance. When the alcoholic beverage of the present invention is low fruit juice or fruitless juice, the flavor content is, for example, 0.1 to 5.0 g / L.

The alcoholic beverage of the present invention is an alcoholic beverage containing carbon dioxide (carbonic acid alcoholic beverage). In the alcoholic beverage of the present invention, the carbon dioxide gas pressure is preferably 2.3 gas volume (GV) or more, more preferably 2.8 gas volume (GV) or more, and 3.3 gas volume (GV) or more. ) Or more is more preferable. Since the alcoholic beverage of the present invention contains the Luo Han Guo extract, the citrus flavor can be enhanced even when the carbon dioxide gas pressure is within the above-specified range. Further, in the alcoholic beverage of the present invention, the upper limit of the carbon dioxide gas pressure is, for example, 4.3 gas volume (GV) or less.

In the present specification, the carbon dioxide gas pressure represents the amount of carbon dioxide gas in the alcoholic beverage, and refers to the ratio of the volume of carbon dioxide gas dissolved in the alcoholic beverage to the volume of the alcoholic beverage in the standard state (1 atm, 20 ° C.). (Use gas volume (GV) as the unit). The carbon dioxide gas pressure can be measured using, for example, a gas volume measuring device GVA-500B manufactured by Kyoto Electronics Industry Co., Ltd.

The alcoholic beverage of the present invention preferably has a sucrose-equivalent sweetness of 5.0 g / 100 ml or less, more preferably 3.0 g / 100 ml or less, and further preferably 1.0 g / 100 ml or less. preferable. When the sweetness of the alcoholic beverage is low, the aftertaste of the beverage can be refreshed and the compatibility with the meal can be improved. On the other hand, in the case of alcoholic beverages with low sweetness, it may be difficult to feel the bitterness and sweetness peculiar to citrus due to the pungent odor derived from carbonic acid and alcohol. Since the effect of enhancing the flavor is high, a sufficiently citrus-like flavor can be imparted. Further, in the alcoholic beverage of the present invention, the lower limit of the sweetness in terms of sucrose may be, for example, 0 g / 100 ml.

In the present specification, the sucrose-equivalent sweetness (hereinafter, also simply referred to as sweetness) is a parameter indicating the intensity of sweetness of an alcoholic beverage, and the content of the sweetener contained in the alcoholic beverage is defined as the content of the sweetener. It is a parameter obtained by converting it into sucrose from the viewpoint of sweetness. Specifically, for each sweetener contained in an alcoholic beverage, the content of each sweetener when converted into sucrose by multiplying the concentration (g / 100 ml) by the "sweetness" of the sweetener. (G / 100 ml) is required. Then, the total value (g / 100 ml) of the sucrose-equivalent content of all the sweeteners contained in the alcoholic beverage is obtained as the "sweetness" of the alcoholic beverage.
In this specification, the value of "Beverage Glossary, published on June 25, 1999, Beverage Japan Co., Ltd., Shi 11" is adopted as the sweetness degree of the sweetener. If there is a range of sweetness values, the median value is adopted.
For example, the sweetness of a typical sweetener is as follows.
Glucose (sweetness 0.65)
Fructose (sweetness 1.5)
Sucralose (sweetness 600)
Acesulfame potassium (sweetness 200)
Aspartame (sweetness 200)

The alcoholic beverage of the present invention contains a Luo Han Guo extract, which can enhance the citrus flavor of the carbonated alcoholic beverage, as described above.
As used herein, the term "Luo Han Guo extract" refers to the "Luo Han Guo extract" specified in the 9th Edition Food Additives Official Regulations published by the Ministry of Health, Labor and Welfare. Specifically, it is defined to be mainly composed of mogrosides obtained from the fruits of Luo Han Guo (Siraitia grosvenorii (Swingle) C. Jeffrey ex AMLu & Zhi Y.Zhang (Momordica grosvenorii Swingle)). Here, the principal component refers to the component having the highest proportion of the substance. _{In addition, the Luo Han Guo extract contains 20% or more of mogroside V (C 60} H ₁₀₂ O ₂₉ = 1287.43) as stipulated in the 9th Edition Food Additives Official Code, and water from the fruits of Luo Han Guo. , Ethanol, hydrous ethanol, etc. For example, a Luo Han Guo extract containing 30% by mass or more of mogroside V, a Luo Han Guo extract containing 50% by mass or more of mogroside V, and the like are commercially available. The properties of Luo Han Guo extract are light yellow to light brown powder, and the taste is sweet.

In the alcoholic beverage of the present invention, the content of the Luo Han Guo extract is preferably 0.05 to 10 ppm. The content of the Luo Han Guo extract in the alcoholic beverage of the present invention is more preferably 0.1 ppm or more, further preferably 0.5 ppm or more, and particularly preferably 1.0 ppm or more from the viewpoint of improving the effect of enhancing the citrus flavor. is there. In addition, Luo Han Guo extract is known as a sweetener and has a high degree of sweetness. Therefore, it is preferable to mix the mixture so as not to affect the sweetness of the alcoholic beverage, and the content of the Luo Han Guo extract in the alcoholic beverage of the present invention is more preferably 9.0 ppm or less, still more preferably 7.0 ppm or less. Particularly preferably, it is 5.0 ppm or less.

In the present specification, when the content of a component is expressed in ppm, the content is a percentage of the weight of the component contained in the alcoholic beverage to the total volume of the alcoholic beverage. "Ppm" can also be expressed as "w / v ppm".

The alcoholic beverage of the present invention may further contain a sweetener for adjusting the sweetness. Examples of sweeteners include fructose, sugar, high fructose corn syrup, high fructose corn syrup, malt sugar, sucrose, high fructose syrup, sugar alcohol, oligosaccharide, honey, water candy, stevia powder, stevia extract, licorice powder, and licorice extract. Examples include natural sweeteners such as somatococcus danelli seed powder, somatococcus danelli seed extract, and artificial sweeteners such as acesulfam potassium, sucrose, neotame, aspartame, and saccharin. These sweeteners may be used alone or in combination of two or more.

The alcoholic beverage of the present invention may further contain an acidulant. Specific examples of acidulants include malic acid, citric acid, sodium citrate (trisodium citrate, etc.), gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, tartaric acid, monosodium succinate, succinate. Disodium acid, 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, citric acid and salts thereof (potassium salt, sodium salt). The acidulant can also be used as a pH adjuster. These acidulants may be used alone or in combination of two or more.

The alcoholic beverage of the present invention preferably has an acidity of 0.05 to 0.80 g / 100 mL, and more preferably 0.10 to 0.60 g / 100 mL. For example, the acidity can be adjusted by adding the acidulant described above.
The acidity indicates the acidity converted to citric acid, and is calculated based on the acidity measurement method specified by the National Tax Agency's prescribed analysis method (National Tax Agency Instruction No. 6), page 8, total acid (free acid). To.
Specifically, the acidity can be measured by the following method.
Accurately weigh 1 to 50 ml of sample and dilute appropriately with water. This is titrated with a 0.1 mol / L sodium hydroxide solution and calculated by the following formula with 8.2 as the end point on a pH meter.
(Formula 1): Acidity (%) = A × f × 100 / W × 0.0064 (in the case of citric acid acidity)
A: Titration with 0.1 mol / L sodium hydroxide solution (ml)
f: Titer of 0.1 mol / L sodium hydroxide solution W: Sample weight (g)
In Formula 1, "0.0064" is "weight (g) of anhydrous citric acid corresponding to 1 ml of 0.1 mol / L sodium hydroxide solution".

The pH of the alcoholic beverage of the present invention can be appropriately set according to the type, and the pH is adjusted to, for example, the range of 2.0 to 5.0.

The alcoholic beverage of the present invention contains drinking water and can appropriately contain pigments, flavors and the like depending on the type of alcoholic beverage. Further, the alcoholic beverage of the present invention may be used in the food field such as pH adjusters (baking soda, etc.), vitamins, peptides, amino acids, water-soluble dietary fibers, antioxidants, stabilizers, emulsifiers, etc., if necessary. Commonly used raw materials and food additives may be used.

The alcoholic beverage of the present invention can be provided as a carbonated alcoholic beverage in a container. The container is not particularly limited, and examples thereof include bottles, cans, barrels, and the like, as well as plastic containers such as PET bottles and paper containers.

The alcoholic beverage of the present invention can be produced by a conventional method, but the method for producing an alcoholic beverage of the present invention includes adding a Lacanca extract to the alcoholic beverage. In the method for producing an alcoholic beverage of the present invention, the timing of adding the Luo Han Guo extract is not particularly limited, and it can be added at any timing. For example, the Luo Han Guo extract may be added at any time during the manufacturing process of the alcoholic beverage, or the Luo Han Guo extract may be added when drinking after the production of the alcoholic beverage. In addition, the Luo Han Guo extract may be used in the form of a citrus flavor enhancer containing the Luo Han Guo extract, as described later.

For example, the alcoholic beverage of the present invention can be prepared by mixing various components appropriately selected according to the type thereof and adding carbon dioxide gas to the obtained mixed liquid. Here, the Luo Han Guo extract may be mixed with other components, or may be added after the addition of carbon dioxide gas. Luo Han Guo extract can be added at any time. As the carbon dioxide gas, for example, carbon dioxide gas can be directly added and dissolved in the mixed solution, but carbonated water may be added to the mixed solution. Further, the insoluble matter may be removed by filtering after mixing the components or adding carbon dioxide gas. After that, by filling and sealing the container, an alcoholic beverage can be produced as a beverage in a container.

Next, the citrus flavor enhancer of the carbonated alcoholic beverage of the present invention (hereinafter, also referred to as the citrus flavor enhancer of the present invention) will be described in detail. The citrus flavor enhancer of the present invention is a citrus flavor enhancer used in carbonated alcoholic beverages and contains a Luo Han Guo extract. By blending the citrus flavor enhancer of the present invention into a citrus flavored carbonated alcoholic beverage, particularly a citrus flavored carbonated alcoholic beverage having less sweetness, the citrus flavor of the carbonated alcoholic beverage can be enhanced.

In the citrus flavor enhancer of the present invention, the content of the Luo Han Guo extract is not particularly limited. For example, it may be 20% by mass or more, or may be composed only of Luo Han Guo extract. Examples of the components that can be blended in the citrus flavor enhancer of the present invention include sweeteners, acidulants, starches, dextrins, flavors and the like. The citrus flavor enhancer of the present invention can be prepared by mixing the Luo Han Guo extract with various components appropriately selected as needed.

Next, the method for enhancing the citrus flavor of the carbonated alcoholic beverage of the present invention (hereinafter, also referred to as the method for enhancing the citrus flavor of the present invention) will be described in detail. The citrus flavor enhancing method of the present invention includes a step of adding a Luo Han Guo extract. According to the citrus flavor enhancing method of the present invention, the citrus flavor of a citrus flavored carbonated alcoholic beverage, particularly a citrus flavored carbonated alcoholic beverage having less sweetness, can be enhanced by adding a Luo Han Guo extract.

In the citrus flavor enhancing method of the present invention, the timing of adding the Luo Han Guo extract is not particularly limited, and it can be added at any timing. For example, the Luo Han Guo extract may be added at any time during the manufacturing process of the alcoholic beverage, or the Luo Han Guo extract may be added when drinking after the production of the alcoholic beverage. In addition, the Luo Han Guo extract may be added in the form of a citrus flavor enhancer containing the Luo Han Guo extract.

In the citrus flavor enhancing method of the present invention, it is preferable to contain 0.05 to 10 ppm of Luo Han Guo extract in the carbonated alcoholic beverage from the viewpoint of improving the citrus flavor enhancing effect. Further, in the citrus flavor enhancing method of the present invention, the carbonated alcoholic beverage may be fruitless. When the alcoholic beverage is fruit-free, the citrus flavor is mainly imparted by the flavoring, but since the effect of enhancing the citrus flavor by the Luo Han Guo extract is high, a sufficiently citrus-like flavor can be imparted.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

(Test 1) Sensory evaluation of lemon-flavored carbonated alcoholic beverage <Preparation example of carbonated alcoholic beverage>
According to the formulation shown in Table 1, the carbonated alcohol beverage base liquid 1 (lemon) (alcohol content 9.0 v / v%, carbon dioxide gas pressure 3.8 gas volume (GV), sucrose-equivalent sweetness 3.0) was applied. It was prepared and used as a beverage sample 1-1 (control). In addition, the amount of Luo Han Guo extract (San Nature M50, manufactured by Saneigen FFI Co., Ltd.) shown in Table 2 with respect to 1000 ml of the base liquid 1 (lemon) prepared according to the formulation shown in Table 1. Was added to prepare beverage samples 1-2 to 1-9.

<Sensory evaluation of carbonated alcoholic beverages>
"Citrus-like taste strength" by four trained panelists (male in 40s: 1, female in 40s: 1, male in 30s: 2) for beverage samples 1-1 to 1-9. , "Intensity of citrus-like scent" and "Comprehensive citrus-likeness" were sensory-evaluated according to the following evaluation criteria. The average score and comments of the panelists are shown at the top of Table 2, and the scores of each panelist (upper: citrus-like taste intensity, middle: citrus-like aroma intensity, lower: overall citrus-likeness) are shown at the bottom of Table 2. Shown.

<Evaluation criteria>
(Strength of citrus-like taste)
In comparison with the beverage sample 1-1 (control; no addition of Luo Han Guo extract, score 3), the case where the strength of the citrus-like taste was similar was given as 3 points, and the evaluation was made on a scale of 1 to 5 points. 5 points ... stronger than the control, 4 points ... slightly stronger than the control, 3 points ... similar to the control, 2 points ... slightly weaker than the control, 1 point ... weaker than the control.
(Intensity of citrus scent)
In comparison with the beverage sample 1-1 (control; no addition of Luo Han Guo extract, score 3), the case where the intensity of the citrus-like scent was similar was given as 3 points, and the evaluation was made on a scale of 1 to 5 points. 5 points ... stronger than the control, 4 points ... slightly stronger than the control, 3 points ... similar to the control, 2 points ... slightly weaker than the control, 1 point ... weaker than the control.
(Comprehensive citrus quality)
In comparison with the beverage sample 1-1 (control; no addition of Luo Han Guo extract, score 3), the case where the overall citrus quality was similar was given as 3 points, and the evaluation was made on a scale of 1 to 5 points. 5 points ... stronger than the control, 4 points ... slightly stronger than the control, 3 points ... similar to the control, 2 points ... slightly weaker than the control, 1 point ... weaker than the control.

When Luo Han Guo extract is added to the carbonated alcoholic beverage base liquid 1 (lemon) in the range of 0.05 to 10 ppm, the strength of the citrus-like taste and the strength of the citrus-like aroma are greatly improved, and the overall citrus is citrus. The citrus has become stronger. When 50 ppm of Luo Han Guo extract was added to the carbonated alcoholic beverage base liquid 1 (lemon), the citrus-like taste was enhanced, but the bitterness and miscellaneous taste were also strengthened, and the evaluation of citrus-likeness was lowered. Further, when the content of the Luo Han Guo extract was 10 ppm or more, an artificial flavor came to be felt.

(Test 2) Sensory evaluation when carbon dioxide pressure is changed Beverage sample 2-1 (without Luo Han Guo extract) with the same formulation as beverage sample 1-1 except that the carbon dioxide pressure was changed from 3.8 GV to 2.3 GV. Addition) was prepared.
Beverage sample 2-2 (added 1.0 mg / 1000 ml of Luo Han Guo extract) was prepared with the same formulation as that of beverage sample 1-5 except that the carbon dioxide pressure was changed from 3.8 GV to 2.3 GV.
Similar to Test 1, "Citrus-like taste intensity", "Citrus-like aroma intensity" and "Comprehensive" in comparison with beverage sample 1-1 (control; no addition of Luo Han Guo extract, score 3). A 5-grade sensory evaluation of "citrus-likeness" was performed. The average score and comments of the panelists are shown at the top of Table 3, and the scores of each panelist (upper: citrus-like taste intensity, middle: citrus-like aroma intensity, lower: overall citrus-likeness) are shown at the bottom of Table 3. Shown.

In comparison without the addition of Luo Han Guo extract, the beverage sample 2-1 (carbon dioxide pressure 2.3 GV) has a more citrus-like taste and aroma than the beverage sample 1-1 (carbon dioxide pressure 3.8 GV). I felt strongly. In addition, even when the carbon dioxide pressure is changed to 2.3 GV, the addition of Luo Han Guo extract improves the strength of the citrus-like taste and the strength of the citrus-like aroma, and also enhances the overall citrus-like quality. I was able to confirm.

(Test 3) Sensory evaluation of grapefruit-flavored carbonated alcoholic beverage <Preparation example of carbonated alcoholic beverage>
According to the formulation shown in Table 4, the carbonated alcohol beverage base liquid 2 (grapefruit) (alcohol content 9.0 v / v%, carbon dioxide gas pressure 3.8 gas volume (GV), sucrose-equivalent sweetness 3.0) was applied. It was prepared and used as a beverage sample 3-1 (control). In addition, 1.0 mg of Luo Han Guo extract (San Nature M50, manufactured by Saneigen FFI Co., Ltd.) was added to 1000 ml of carbonated alcohol beverage base liquid 2 (grapefruit) to prepare a beverage sample 3-2. Prepared.

<Sensory evaluation of carbonated alcoholic beverages>
Compared with beverage sample 3-1 (control; no addition of Luo Han Guo extract, score 3), "citrus-like taste intensity", "citrus-like aroma intensity" and "overall citrus-likeness" are similar. A 5-step sensory evaluation of the carbonated alcoholic beverage was performed in the same manner as in Test 1, except that the case of 3 was given. The average score and comments of the panelists are shown at the top of Table 5, and the scores of each panelist (upper: citrus-like taste intensity, middle: citrus-like aroma intensity, lower: overall citrus-likeness) are shown at the bottom of Table 5. Shown.

It was also confirmed that the addition of the Luo Han Guo extract improved the strength of the citrus-like taste and the strength of the citrus-like aroma in the grapefruit-flavored carbonated alcoholic beverage, and also enhanced the overall citrus-like quality. ..

(Test 4) Sensory evaluation of citrus depressa-flavored carbonated alcoholic beverage <Preparation example of carbonated alcoholic beverage>
According to the formulation shown in Table 6, the carbonated alcohol beverage base liquid 3 (sequer) (alcohol content 9.0 v / v%, carbon dioxide gas pressure 3.8 gas volume (GV), sucrose-equivalent sweetness 3.0) was applied. It was prepared and used as a beverage sample 4-1 (control). In addition, 1.0 mg of Luo Han Guo extract (San Nature M50, manufactured by San-Ei Gen FFI Co., Ltd.) was added to 1000 ml of carbonated alcohol beverage base liquid 3 (Citrus depressa) to prepare a beverage sample 4-2. Prepared.

<Sensory evaluation of carbonated alcoholic beverages>
Compared with beverage sample 4-1 (control; no addition of Luo Han Guo extract, score 3), "citrus-like taste intensity", "citrus-like aroma intensity" and "overall citrus-likeness" are similar. A 5-step sensory evaluation of the carbonated alcoholic beverage was performed in the same manner as in Test 1, except that the case of 3 was given. The average score and comments of the panelists are shown at the top of Table 7, and the scores of each panelist (upper: citrus-like taste intensity, middle: citrus-like aroma intensity, lower: overall citrus-likeness) are shown at the bottom of Table 7. Shown.

It was confirmed that the addition of the Luo Han Guo extract also improved the strength of the citrus-like taste and the strength of the citrus-like aroma in the carbonated alcoholic beverage with the flavor of Citrus depressa, and also enhanced the overall citrus-like quality. ..

(Test 5) Sensory evaluation of lemon-flavored carbonated alcoholic beverage containing no fruit juice <Preparation example of carbonated alcoholic beverage>
Carbonated alcoholic beverage base liquid 4 (lemon) (alcohol content 9.0v / v%, carbon dioxide gas pressure 3.8 gas volume (GV)) according to the formulation shown in Table 8 (formulation obtained by removing lemon juice from base solution 1). , Sucrose-equivalent sweetness 3.0) was prepared and used as a beverage sample 5-1 (control). In addition, 1.0 mg of Luo Han Guo extract (San Nature M50, manufactured by Saneigen FFI Co., Ltd.) was added to 1000 ml of carbonated alcohol beverage base solution 4 (lemon) to prepare a beverage sample 5-2. Then, 1.0 mg of Luo Han Guo extract (San Nature M50, manufactured by Saneigen FFI Co., Ltd.) and 30.0 g of lemon juice (straight equivalent) were added to prepare a beverage sample 5-3.

<Sensory evaluation of carbonated alcoholic beverages>
Compared with beverage sample 5-1 (control; no addition of Luo Han Guo extract, score 3), "citrus-like taste intensity", "citrus-like aroma intensity" and "overall citrus-likeness" are similar. A 5-step sensory evaluation of the carbonated alcoholic beverage was performed in the same manner as in Test 1, except that the case of 3 was given. The average score and comments of the panelists are shown at the top of Table 9, and the scores of each panelist (upper: citrus-like taste intensity, middle: citrus-like aroma intensity, lower: overall citrus-likeness) are shown at the bottom of Table 9. Shown.

It was confirmed that the addition of the Luo Han Guo extract, with or without citrus juice, improved the strength of the citrus-like taste and the strength of the citrus-like aroma, and also enhanced the overall citrus-like quality.

Claims (12)

1. A citrus-flavored carbonated alcoholic beverage containing Luo Han Guo extract.
2. The citrus-flavored carbonated alcoholic beverage according to claim 1, which contains 0.05 to 10 ppm of Luo Han Guo extract.
3. The citrus-flavored carbonated alcoholic beverage according to claim 1 or 2, wherein the alcohol content is 3 v / v% or more.
4. The citrus-flavored carbonated alcoholic beverage according to any one of claims 1 to 3, wherein the alcohol content is 10 v / v% or less.
5. The citrus-flavored carbonated alcoholic beverage according to any one of claims 1 to 4, wherein the carbon dioxide pressure is 2.3 gas volume or more.
6. The citrus-flavored carbonated alcoholic beverage according to any one of claims 1 to 5, wherein the sweetness in terms of sucrose is 5.0 g / 100 ml or less.
7. The citrus-flavored carbonated alcoholic beverage according to any one of claims 1 to 6, wherein the fruit juice content is 5% or less.
8. The citrus-flavored carbonated alcoholic beverage according to claim 7, which is fruitless juice.
9. A citrus flavor enhancer for carbonated alcoholic beverages containing Luo Han Guo extract.
10. A method for enhancing the citrus flavor of carbonated alcoholic beverages, which is characterized by adding Luo Han Guo extract.
11. The citrus flavor enhancing method according to claim 10, wherein the Luo Han Guo extract is contained in a carbonated alcoholic beverage at 0.05 to 10 ppm.
12. The citrus flavor enhancing method according to claim 10 or 11, wherein the carbonated alcoholic beverage is fruitless.