WO2022075305A1 - 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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- WO2022075305A1 WO2022075305A1 PCT/JP2021/036775 JP2021036775W WO2022075305A1 WO 2022075305 A1 WO2022075305 A1 WO 2022075305A1 JP 2021036775 W JP2021036775 W JP 2021036775W WO 2022075305 A1 WO2022075305 A1 WO 2022075305A1
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- alcoholic beverage
- alcoholic
- aftertaste
- beverage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Definitions
- 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 contains a citrus flavor and 2-methyl-3-franthiol, a sugar content of less than 2.0 g / 100 ml, and a fruit juice content of 3.0 g / g.
- Packaged alcoholic beverages of less than 100 ml are disclosed.
- Patent Document 1 aims to provide an alcoholic beverage having an excellent flavor with a fruit juice feeling and a body feeling even when the amount of sugar is low.
- an object of the present invention to provide an alcoholic beverage with a reduced aftertaste of alcohol, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage with a reduced aftertaste.
- a sugar-free alcoholic beverage containing at least one of calcium lactate and magnesium chloride containing at least one of calcium lactate and magnesium chloride.
- the alcoholic beverage according to 1 above which contains calcium lactate and has a calcium lactate content of 0.005 to 0.020 w / v%.
- the alcoholic beverage according to 1 or 2 above which does not contain a high-sweetness sweetener.
- the alcoholic beverage according to 1 or 2 above which contains an acidulant.
- a method for producing a sugar-free alcoholic beverage which comprises a step of containing at least one of calcium lactate and magnesium chloride.
- a method for improving the flavor of a sugar-free alcoholic beverage that reduces the aftertaste of alcoholic beverages which comprises a step of incorporating at least one of calcium lactate and magnesium chloride in the alcoholic beverage. How to improve.
- the alcoholic beverage according to the present invention has a reduced aftertaste of alcohol.
- the method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage having a reduced aftertaste of alcohol.
- the method for improving the flavor of an alcoholic beverage according to the present invention can reduce the alcoholic feeling of the aftertaste of a sugar-free alcoholic beverage.
- the alcoholic beverage according to the present embodiment is a sugar-free alcoholic beverage and is a beverage containing at least one of calcium lactate and magnesium chloride.
- the alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but examples thereof include chu-hi taste beverages.
- the chu-hi taste beverage is a beverage that has a chu-hi-like taste, that is, a beverage that is flavor-designed so that the chu-hi flavor can be felt.
- the chu-hi flavor also includes flavors such as sour and cocktails.
- the alcoholic beverage according to the present embodiment is a sugar-free beverage, and when it does not contain a high-sweetness sweetener, it is an alcoholic beverage having a very clear taste with suppressed sweetness (or no sweetness). Become. It is preferable that the alcoholic beverage according to the present embodiment is the beverage as described above and is not a beer-taste beverage (a beverage that gives the drinker the feeling of drinking beer and includes beer).
- a beer-taste beverage a beverage that gives the drinker the feeling of drinking beer and includes beer.
- the saccharide is a monosaccharide or a disaccharide, not a sugar alcohol.
- the alcoholic beverage according to the present embodiment can contribute to the health of consumers by being sugar-free. However, in sugar-free alcoholic beverages, the alcoholic sensation is not masked by the saccharides, so that consumers are more likely to feel the alcoholic sensation in the aftertaste.
- the content of saccharides is less than 0.5 w / v%, 0.40 w / v% or less, 0.30 w / v% or less, 0.20 w / v% or less, less than 0.10 w / v%, 0. 00w / v% is preferable.
- a predetermined value or a predetermined value or less
- saccharides contributes to the health of consumers and clarifies the problem (alcoholic feeling of aftertaste) of the present invention.
- “sugar-free” means "sugar content is less than 0.5w / v%”.
- the sugar content of alcoholic beverages can be measured, for example, by high performance liquid chromatography (HPLC method).
- HPLC method high performance liquid chromatography
- Calcium lactate is a lactate of calcium represented by the chemical formula C 6 H 10 CaO 6 . Then, the present inventors have found that the alcoholic feeling of the aftertaste can be reduced by containing calcium lactate in a sugar-free alcoholic beverage. In addition, by incorporating calcium lactate into a sugar-free alcoholic beverage, the present inventors can enhance the aroma and sharpness of the aftertaste, improve the ease of use, and improve the overall evaluation as a beverage. I found out what I could do.
- the content of calcium lactate is preferably 0.003 w / v% or more, more preferably 0.005 w / v% or more, 0.008 w / v% or more, and 0.010 w / v% or more.
- the content of calcium lactate is at least a predetermined value, the alcoholic sensation of the aftertaste of the alcoholic beverage can be firmly reduced.
- the content of calcium lactate is at least a predetermined value, the aroma and aftertaste of the alcoholic beverage are enhanced, the ease of use is improved, and the overall evaluation as a beverage is also good.
- the content of calcium lactate is preferably 0.050 w / v% or less, more preferably 0.040 w / v% or less, 0.030 w / v% or less, 0.025 w / v% or less, and 0.020 w / v% or less. preferable.
- the content of calcium lactate is not more than a predetermined value, it is possible to avoid a situation in which the sharpness of the aftertaste is reduced and a situation in which the overall evaluation as a beverage is deteriorated.
- Magnesium chloride is a chloride of magnesium represented by the chemical formula MgCl 2 . Then, the present inventors have found that the alcoholic feeling of the aftertaste can be reduced by containing magnesium chloride in a sugar-free alcoholic beverage. In addition, the present inventors have found that by incorporating magnesium chloride in a sugar-free alcoholic beverage, the sharpness of the aftertaste can be enhanced, the ease of use can be improved, and the overall evaluation as a beverage can be improved. rice field.
- the content of magnesium chloride is preferably 0.005 w / v% or more, more preferably 0.008 w / v% or more, and more preferably 0.010 w / v% or more.
- the content of magnesium chloride is at least a predetermined value, the alcoholic sensation of the aftertaste of the alcoholic beverage can be firmly reduced. Further, when the content of magnesium chloride is at least a predetermined value, the sharpness of the aftertaste of the alcoholic beverage is enhanced, the ease of use is improved, and the comprehensive evaluation as a beverage is also good.
- the content of magnesium chloride is preferably 0.040 w / v% or less, more preferably 0.030 w / v% or less, 0.020 w / v% or less, and 0.015 w / v% or less.
- the content of magnesium chloride is not more than a predetermined value, it is possible to avoid a situation in which the sharpness and easiness of the aftertaste are reduced and a situation in which the overall evaluation as a beverage is deteriorated.
- the calcium and magnesium contents of alcoholic beverages can be measured, for example, by high performance liquid chromatography (HPLC method).
- HPLC method high performance liquid chromatography
- the alcoholic beverage according to the present embodiment may or may not contain a high-sweetness sweetener, but it is preferable not to contain the high-sweetness sweetener from the viewpoint of meeting the needs of consumers who are conscious of health.
- the high-sweetness sweetener include acesurfam K, neotame, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monerin, aspartame, and alitame.
- the content of the sweetener is preferably 3.00 w / v% or less in terms of sucrose, 2.40 w / v% or less, 1.80 w / v% or less, 1.00 w / v%, 0.50 w /. More preferably, it is v% or less, 0.30 w / v% or less, 0.10 w / v% or less, 0.05 w / v% or less, and 0.03 w / v% or less.
- each effect of the present invention effect of reducing the alcoholic sensation of the aftertaste, etc.
- the content of the high-sweetness sweetener in terms of sucrose is the content of the high-sweetness sweetener in the beverage converted into the content of sucrose.
- the content of the high-sweetness sweetener in terms of sucrose is "the sweetness of the high-sweetness sweetener / the sweetness of sucrose (100)" with respect to the "content of the high-sweetness sweetener”.
- Can be calculated by multiplying. For example, in the case of a beverage containing 0.00005w / v% of sucralose, the concentration of sucralose "0.00005w / v%” is multiplied by "60,000/100" ( sweetness of sucralose / sweetness of sucrose).
- "0.03 w / v%" is the content of the high-sweetness sweetener in terms of sucralose.
- the values of acesulfame K: 20000, sucralose: 60,000, neotame: 1,000,000, saccharin sodium: 50,000, and stevia: 25,000 are used. good.
- the content of the high sweetness sweetener in the beverage can be measured by a high performance liquid chromatograph method (HPLC method).
- the content of sucralose when sucralose is used as a high-intensity sweetener is as follows.
- the content of sucralose is 0.00001w / v% or more, 0.00003w / v% or more, 0.00005w / v% or more, 0.004w / v% or less, 0.003w / v% or less, 0. It is 00010 w / v% or less, 0.00008 w / v% or less, and 0.00006 w / v% or less.
- the alcoholic beverage according to this embodiment may contain an acidulant.
- the acidulant is a substance for imparting acidity.
- the acidulants include, for example, citric acid, adipic acid, trisodium citrate, L-ascorbic acid, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, succinic acid.
- Disodium, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartarate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate , Tartaric acid, acetic acid and the like can be used.
- the acidity (citric acid equivalent acidity) of the alcoholic beverage according to this embodiment is as follows.
- the acidity may be 0.00 w / v% or more, but may be 0.01 w / v% or more, 0.03 w / v% or more, 0.04 w / v% or more, 0.05 w / v% or more.
- the acidity may be 1.00 w / v% or less, 0.50 w / v% or less, 0.30 w / v% or less, 0.10 w / v% or less, 0.08 w / v% or less.
- the acidity in the present specification is based on the Japanese Agricultural Standards for Fruit Beverages (February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489). It can be obtained by the specified method. Specifically, the beverage is neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and the "titration (ml)" of the sodium hydroxide solution required for the neutralization titration, the beverage used for the titration.
- the alcoholic beverage according to this embodiment contains alcohol.
- the alcohol may be any alcohol that can be drunk, and is not limited to the type, manufacturing method, raw material, etc. as long as the effect of the present invention is not impaired, but whiskey, brandy, spirits (for example, gin, etc.) Spirits such as vodka and lamb, and alcohol for raw materials), liqueurs, shochu, etc., and brewed liquors such as sake, sweet fruit liquor, beer, etc. can be used, especially distilled liquor.
- vodka and lamb spirits
- liqueurs shochu, etc.
- brewed liquors such as sake, sweet fruit liquor, beer, etc.
- One or more of a certain vodka and raw material alcohol is preferable.
- vodka which is a distilled liquor, and alcohol for raw materials
- alcohol means ethanol unless otherwise specified.
- the alcohol content of the alcoholic beverage according to the present embodiment is preferably 1 v / v% or more, preferably 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, and 5 v / v% or more. More preferred.
- the alcohol content is equal to or higher than a predetermined value, the above-mentioned problem (alcohol feeling of aftertaste) is further clarified.
- the alcohol content of the alcoholic beverage according to the present embodiment is preferably 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v. It is more preferably / v% or less and 7v / v% or less.
- the alcohol content of the alcoholic beverage according to the present embodiment can be measured, for example, based on the National Tax Agency's prescribed analysis method (command) 3 sake 3-4 alcohol content (vibration type densitometer / gas chromatograph analysis method).
- the alcoholic beverage according to the present embodiment is preferably an effervescent beverage containing carbon dioxide gas, that is, a carbonated beverage.
- the foamability in the present embodiment means that the gas pressure (total pressure) at 20 ° C. is 0.5 kg / cm 2 or more, preferably 1.0 kg / cm 2 or more, and 1.5 kg / cm. 2 or more, 2.0 kg / cm 2 or more, 2.5 kg / cm 2 or more is more preferable, and 5.0 kg / cm 2 or less is preferable, 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, More preferably 3.0 kg / cm 2 or less.
- the alcoholic beverage according to the present embodiment contains antioxidants, flavors, salts, dietary fiber and the like (hereinafter, appropriately referred to as "additives") which are usually blended as beverages to the extent that the desired effect of the present invention is not impaired. May be.
- antioxidant for example, vitamin C, vitamin E, polyphenol and the like can be used.
- salts for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfate, calcium chloride, potassium nitrate, ammonium sulfate and the like can be used.
- dietary fiber for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used. Then, as each of the above-mentioned raw materials, those generally commercially available can be used.
- the alcoholic beverage according to the present embodiment is a chuhai-taste beverage, it has a fruit flavor (a flavor that imparts a fruit-like scent), fruit juice (juice squeezed from fruit), and fruit extract (fruit or water or alcohol from fruit juice). It is also possible to contain an extract obtained by extracting the active ingredient of the fruit using the above.
- the juices include, for example, various juices such as concentrated juice, reduced juice, and straight juice, fruit puree (semi-liquid product obtained by grinding or straining cooked fruit or raw fruit), and diluted solutions thereof. , Concentrate, mixed solution and the like can be used.
- the fruits from which the juice is derived are citrus fruits such as lemon, lime, citrus, orange, grapefruit, yuzu, and shikuwasa, and rose family fruits such as plum and apple. , Strawberries, peaches, etc.
- conventionally known fruits such as grapes, plums, pomegranates, blueberries, cassis, cranberries, makiberries, strawberries, apples, peaches, mangoes, pineapples, kiwis, pears, etc. can also be mentioned.
- the effect of the present invention (particularly, reduction of the alcoholic sensation in the aftertaste) is not directly affected by the flavor type of flavor, fruit juice, and fruit extract and the strength of the flavor, and at least the effect disappears. Since it is considered that there is no such thing, the flavor types depending on the flavor and the like may be various as described above, and the content is not particularly limited.
- the content of the fruit juice of the alcoholic beverage according to the present embodiment may be 0 w / w% or more, but may be, for example, 0.5 w / w% or more, 0.8 w / w% or more, 1 w / w% or more. It may be 5 w / w% or less, 3 w / w% or less, 2 w / w% or less, and 1.2 w / w% or less.
- the "concentration ratio” (relative concentration ratio of fruit juice when straight fruit juice is 100%), it shall be in accordance with the JAS standard, for example, when lemon juice with an acidity of 9% is used.
- the standard acidity of lemon is 4.5%, so this lemon juice is a double-concentrated lemon. It becomes fruit juice.
- the alcoholic beverage according to the present embodiment can be provided in various containers. By filling various containers with alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
- the container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied.
- the capacity of the container is not particularly limited, and anything currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.
- the alcoholic beverage according to the present embodiment has a reduced aftertaste of alcohol.
- the alcoholic beverage according to the present embodiment has enhanced aroma and sharpness of aftertaste, improved ease of use, and has a good overall evaluation as a beverage.
- the method for producing an alcoholic beverage according to the present embodiment includes a mixing step and a post-treatment step.
- each raw material may be mixed and adjusted so that the content of calcium lactate, the content of magnesium chloride, and the like are within the above-mentioned predetermined ranges.
- the post-treatment step for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary.
- the filtration treatment in the post-treatment step can be performed by a general filter or strainer.
- the sterilization treatment in the post-treatment step is preferably performed by plate sterilization from the viewpoint of treatment speed and the like, but is not limited to this as long as the same treatment can be performed.
- the filling treatment in the post-treatment step is preferably filled in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages.
- the order of each treatment in the post-treatment step is not particularly limited.
- each treatment performed in the mixing step and the post-treatment step can be performed by equipment generally used for producing RTD beverages and the like.
- the method for producing an alcoholic beverage according to the present embodiment it is possible to produce an alcoholic beverage having a reduced aftertaste of alcohol. Further, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage having an enhanced aroma and sharpness of aftertaste, improved ease of use, and a good overall evaluation as a beverage. ..
- the method for improving the flavor of an alcoholic beverage according to the present embodiment is a method for improving the flavor of an alcoholic beverage that reduces the aftertaste of a sugar-free alcoholic beverage. It is a method including a step of containing.
- the content and the like of each component are the same as the values described in the above-mentioned "alcoholic beverage".
- the method for improving the flavor of alcoholic beverages according to the present embodiment it is possible to reduce the alcoholic sensation of the aftertaste. Further, according to the method for improving the flavor of alcoholic beverages according to the present embodiment, it is possible to enhance the aroma and sharpness of the aftertaste, improve the ease of use, and further improve the overall evaluation as a beverage.
- each evaluation evaluation other than "comprehensive evaluation as a beverage"
- a sample having a back number of 1 as a sample number was used as a control sample, and a score (0 points) shown in the table of the control sample was used as a reference point. ..
- each evaluation was evaluated by comparing with a control sample having the same front number of the sample number.
- the control samples are samples 1-1, 2-1 and 3-1, 4-1 and 5-1, 6-1 and 7-1, 8-1, 9-1, and 10-1.
- scenting is the sharpness of the scent (the scent of the lemon flavor contained in the sample) that is felt while drinking the sample, and if the scent is clearly and clearly felt, the scent is strong. If the scent is blurred, it can be judged that the scent is weak.
- Aftertaste sharpness evaluation criteria
- the evaluation of the sharpness of the aftertaste is based on the control sample, with -2 points for "the sharpness of the aftertaste is weaker than that of the control sample", 0 points for "the sharpness of the aftertaste is about the same as that of the control sample", and "aftertaste”.
- the case where the sharpness is stronger than the control sample was evaluated as 2 points.
- the sharpness of the aftertaste is enhanced as the score is higher, and it can be judged that it is preferable.
- the "sharpness of the aftertaste” is the speed with which the aftertaste of the entire alcoholic beverage such as bitterness, harshness, and sweetness disappears, and if these flavors disappear instantly, it can be judged that the sharpness of the aftertaste is strong. If these flavors remain sloppy, it can be judged that the aftertaste is weak.
- the evaluation of the alcoholic feeling of the aftertaste is based on the control sample, and the case where "the alcoholic feeling of the aftertaste is weaker than that of the control sample” is -2 points, and the case where "the alcoholic feeling of the aftertaste is similar to that of the control sample” is 0 points.
- the case where "the alcoholic feeling of the aftertaste is stronger than that of the control sample” was evaluated as 2 points. The lower the score, the lower the alcoholic sensation of the aftertaste, and it can be judged that it is preferable.
- the "alcoholic feeling of aftertaste” is the magnitude of the volume of "alcoholic bitterness and harshness” felt in the aftertaste (around the moment when the sample contained in the mouth is swallowed), and these flavors are strongly strengthened in the aftertaste (these are). If the volume of the flavor is large), it can be judged that the alcoholic feeling of the aftertaste is strong, and if the aftertaste is weak (the volume of these flavors is small), it can be judged that the alcoholic feeling of the aftertaste is weak.
- ease of drinking is the degree to which the beverage can be drunk smoothly, and if the result is that there is no piercing of alcohol (result of reduction) and the flavor of the beverage is rounded, it is easy to swallow. It can be judged as “easy”, and if it is difficult to swallow due to the bitingness of alcohol (result that is not reduced) and the flavor of the beverage, it can be judged as "difficult to swallow”.
- the "comprehensive evaluation as a beverage” is the balance of flavor as an alcoholic beverage. For example, if the flavor is strongly perceived based on a specific component and the balance of flavor is lost, it is evaluated as bad. Will be.
- the table shows the content of each sample and the results of each evaluation.
- the numerical values and indicators of each component shown in the table are the contents and indicators in the final product.
- the content of lemon juice in the table is a value in terms of fruit juice rate.
- the acidity in the table is calculated by multiplying the acidulant content and lemon juice content of each sample by a constant (1 for citric acid (anhydrous) and 0.1 for lemon juice) and adding them up as appropriate. It is a calculated value. Since trisodium citrate and L-ascorbic acid have almost no effect on the acidity (acidity in terms of citric acid), they were excluded from the calculation formula when calculating the acidity in the table.
- Table 1 shows the results of changing the content of calcium lactate. From the results of Samples 1-1 to 1-7 in Table 1, it was confirmed that the "alcoholic feeling of aftertaste” can be reduced by containing calcium lactate. In addition, from the results of Samples 1-1 to 1-7 in Table 1, as the content of calcium lactate increases, “fragrance”, “sharpness of aftertaste”, “easiness” and “comprehensive evaluation as a beverage” Although it was confirmed that the scores of these four items tended to increase, it was also confirmed that the scores of these four items decreased slightly when the content of calcium lactate increased too much.
- Table 2 shows the results of confirming the effect of calcium lactate on a state where the alcohol content was changed. From the results of each sample in Table 2, it was confirmed that each effect based on calcium lactate was mostly exhibited regardless of the alcohol content shown in Table 2. Regarding the alcoholic sensation of the aftertaste, among the samples in Table 2, Samples 3-2, 4-2, and 5-2 (particularly, Sample 3-2) gave very favorable results.
- Table 3 shows the results of confirming the effect of calcium lactate in the state where no acidulant is contained. From the results of Samples 6-1 to 6-2 in Table 3, it was confirmed that each effect based on calcium lactate was exhibited even in a state where no acidulant was contained. However, when comparing Sample 6-2 in Table 3 and Sample 1-5 in Table 1, each effect is more strongly exhibited in Sample 1-5 containing an acidulant (scores from the control sample). It was also confirmed that the difference is large).
- Table 4 shows the results of confirming the effect of calcium lactate when a high-intensity sweetener (sucralose) was contained. From the results of Samples 7-1 to 7-2 in Table 4, by containing sucralose, the effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "fragrance”, and the effect of improving the "easiness” are further enhanced. On the other hand, it was confirmed that the "sharpness of the aftertaste" became a little worse.
- Table 5 shows the results of containing magnesium chloride instead of calcium lactate. From the results of Samples 8-1 to 8-3 in Table 5, it was confirmed that the effect of reducing the "alcoholic feeling of aftertaste” was exhibited even by containing magnesium chloride. Further, for sample 8-2, not only the effect of reducing the "alcoholic feeling of the aftertaste” but also the effect of enhancing the "sharpness of the aftertaste” and the effect of improving the "easiness” can be obtained, and the "comprehensive evaluation as a beverage” can be obtained. It was confirmed that "” also increased. However, when comparing each sample in Table 5 with each sample in Table 1, each sample in Table 1 containing calcium lactate exerts a stronger effect (the difference in score from the control sample is large). ) Was also confirmed.
- Table 6 shows the results of confirming the effect of calcium lactate when lemon juice is contained. From the results of Samples 9-1 to 9-2 in Table 6, by containing lemon juice, the effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "scenting", and the effect of enhancing the "sharpness of the aftertaste", It was confirmed that the effect of improving "easiness of drinking” was more strongly exhibited, and that "comprehensive evaluation as a beverage” was also improved.
- Table 7 shows the results of confirming the effect of calcium lactate when sucralose is contained.
- Table 7 shows the results of confirming the effect of calcium lactate when sucralose is contained.
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Abstract
The present invention addresses the problem of providing: an alcoholic beverage having a reduced alcoholic aftertaste; a method for producing an alcoholic beverage; and a method for improving the flavor of an alcoholic beverage by reducing an alcoholic aftertaste. The alcoholic beverage according to the present invention is a sugarless alcoholic beverage which contains at least one of calcium lactate and magnesium chloride. The method for improving the flavor of an alcoholic beverage according to the present invention is a method for producing a sugarless alcoholic beverage, the method comprising a step for adding at least one of calcium lactate and magnesium chloride. The method for improving the flavor of an alcoholic beverage according to the present invention is also a flavor improving method for reducing the alcoholic aftertaste of a sugarless alcoholic beverage, the method comprising a step for adding at least one of calcium lactate and magnesium chloride to the alcoholic beverage.
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.
近年、消費者の健康志向の高まりに伴い、アルコール飲料においても、消費者の健康を考えたアルコール飲料やその製造方法が提案されている。
In recent years, with the growing health consciousness of consumers, alcoholic beverages and their manufacturing methods have been proposed in consideration of consumer health.
例えば、特許文献1には、柑橘系香料と、2-メチル-3-フランチオールとを含有し、糖質の含有量が2.0g/100ml未満であり、果汁の含有量が3.0g/100ml未満である容器詰めアルコール飲料が開示されている。
For example, Patent Document 1 contains a citrus flavor and 2-methyl-3-franthiol, a sugar content of less than 2.0 g / 100 ml, and a fruit juice content of 3.0 g / g. Packaged alcoholic beverages of less than 100 ml are disclosed.
特許文献1に係る発明は、糖質が少ない場合であっても、果汁感及びボディ感に優れた香味を有するアルコール飲料の提供を目的としている。
The invention according to Patent Document 1 aims to provide an alcoholic beverage having an excellent flavor with a fruit juice feeling and a body feeling even when the amount of sugar is low.
一方、本発明者らは、無糖のアルコール飲料の香味について鋭意検討した結果、アルコール感が糖類によってマスキングされないために、後味において強いアルコール感を消費者が感じてしまうことを確認した。
On the other hand, as a result of diligent studies on the flavor of sugar-free alcoholic beverages, the present inventors have confirmed that consumers feel a strong alcoholic sensation in the aftertaste because the alcoholic sensation is not masked by saccharides.
そこで、本発明は、後味のアルコール感が低減されたアルコール飲料、アルコール飲料の製造方法、及び、後味のアルコール感を低減する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, it is an object of the present invention to provide an alcoholic beverage with a reduced aftertaste of alcohol, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage with a reduced aftertaste.
前記課題は、以下の手段により解決することができる。
(1)無糖のアルコール飲料であって、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有するアルコール飲料。
(2)乳酸カルシウムを含有し、前記乳酸カルシウムの含有量が0.005~0.020w/v%である前記1に記載のアルコール飲料。
(3)高甘味度甘味料を含有しない前記1又は前記2に記載のアルコール飲料。
(4)酸味料を含有する前記1又は前記2に記載のアルコール飲料。
(5)無糖のアルコール飲料の製造方法であって、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有させる工程を含むアルコール飲料の製造方法。
(6)無糖のアルコール飲料の後味のアルコール感を低減させる香味向上方法であって、前記アルコール飲料について、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有させる工程を含むアルコール飲料の香味向上方法。 The problem can be solved by the following means.
(1) A sugar-free alcoholic beverage containing at least one of calcium lactate and magnesium chloride.
(2) The alcoholic beverage according to 1 above, which contains calcium lactate and has a calcium lactate content of 0.005 to 0.020 w / v%.
(3) The alcoholic beverage according to 1 or 2 above, which does not contain a high-sweetness sweetener.
(4) The alcoholic beverage according to 1 or 2 above, which contains an acidulant.
(5) A method for producing a sugar-free alcoholic beverage, which comprises a step of containing at least one of calcium lactate and magnesium chloride.
(6) A method for improving the flavor of a sugar-free alcoholic beverage that reduces the aftertaste of alcoholic beverages, which comprises a step of incorporating at least one of calcium lactate and magnesium chloride in the alcoholic beverage. How to improve.
(1)無糖のアルコール飲料であって、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有するアルコール飲料。
(2)乳酸カルシウムを含有し、前記乳酸カルシウムの含有量が0.005~0.020w/v%である前記1に記載のアルコール飲料。
(3)高甘味度甘味料を含有しない前記1又は前記2に記載のアルコール飲料。
(4)酸味料を含有する前記1又は前記2に記載のアルコール飲料。
(5)無糖のアルコール飲料の製造方法であって、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有させる工程を含むアルコール飲料の製造方法。
(6)無糖のアルコール飲料の後味のアルコール感を低減させる香味向上方法であって、前記アルコール飲料について、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有させる工程を含むアルコール飲料の香味向上方法。 The problem can be solved by the following means.
(1) A sugar-free alcoholic beverage containing at least one of calcium lactate and magnesium chloride.
(2) The alcoholic beverage according to 1 above, which contains calcium lactate and has a calcium lactate content of 0.005 to 0.020 w / v%.
(3) The alcoholic beverage according to 1 or 2 above, which does not contain a high-sweetness sweetener.
(4) The alcoholic beverage according to 1 or 2 above, which contains an acidulant.
(5) A method for producing a sugar-free alcoholic beverage, which comprises a step of containing at least one of calcium lactate and magnesium chloride.
(6) A method for improving the flavor of a sugar-free alcoholic beverage that reduces the aftertaste of alcoholic beverages, which comprises a step of incorporating at least one of calcium lactate and magnesium chloride in the alcoholic beverage. How to improve.
本発明に係るアルコール飲料は、後味のアルコール感が低減している。
本発明に係るアルコール飲料の製造方法は、後味のアルコール感が低減しているアルコール飲料を製造することができる。
本発明に係るアルコール飲料の香味向上方法は、無糖のアルコール飲料について、後味のアルコール感を低減することができる。 The alcoholic beverage according to the present invention has a reduced aftertaste of alcohol.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage having a reduced aftertaste of alcohol.
The method for improving the flavor of an alcoholic beverage according to the present invention can reduce the alcoholic feeling of the aftertaste of a sugar-free alcoholic beverage.
本発明に係るアルコール飲料の製造方法は、後味のアルコール感が低減しているアルコール飲料を製造することができる。
本発明に係るアルコール飲料の香味向上方法は、無糖のアルコール飲料について、後味のアルコール感を低減することができる。 The alcoholic beverage according to the present invention has a reduced aftertaste of alcohol.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage having a reduced aftertaste of alcohol.
The method for improving the flavor of an alcoholic beverage according to the present invention can reduce the alcoholic feeling of the aftertaste of a sugar-free alcoholic beverage.
以下、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を実施するための形態(本実施形態)について説明する。
Hereinafter, an embodiment (the present embodiment) for carrying out an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage according to the present invention will be described.
[アルコール飲料]
本実施形態に係るアルコール飲料は、無糖のアルコール飲料であって、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有する飲料である。
ここで、アルコール飲料とは、アルコールを含有する飲料であり、特定の種類の飲料に限定されないものの、例えば、チューハイテイスト飲料が挙げられる。そして、このチューハイテイスト飲料とは、チューハイのような味わいを呈する飲料、つまり、チューハイの香味が感じられるように香味設計された飲料である。なお、チューハイの香味には、サワーやカクテルといった香味も含まれる。
また、本実施形態に係るアルコール飲料は無糖の飲料であって、高甘味度甘味料を含有しない場合、甘味が抑えられた(又は、甘味を呈さない)非常にクリアな味のアルコール飲料となる。なお、本実施形態に係るアルコール飲料は、前記のような飲料であってビールテイスト飲料(ビールを飲用したような感覚を飲用者に与える飲料であって、ビールを含む)ではないのが好ましい。
以下、本実施形態に係るアルコール飲料を構成する各要素について説明する。 [Alcoholic beverage]
The alcoholic beverage according to the present embodiment is a sugar-free alcoholic beverage and is a beverage containing at least one of calcium lactate and magnesium chloride.
Here, the alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but examples thereof include chu-hi taste beverages. The chu-hi taste beverage is a beverage that has a chu-hi-like taste, that is, a beverage that is flavor-designed so that the chu-hi flavor can be felt. The chu-hi flavor also includes flavors such as sour and cocktails.
Further, the alcoholic beverage according to the present embodiment is a sugar-free beverage, and when it does not contain a high-sweetness sweetener, it is an alcoholic beverage having a very clear taste with suppressed sweetness (or no sweetness). Become. It is preferable that the alcoholic beverage according to the present embodiment is the beverage as described above and is not a beer-taste beverage (a beverage that gives the drinker the feeling of drinking beer and includes beer).
Hereinafter, each element constituting the alcoholic beverage according to the present embodiment will be described.
本実施形態に係るアルコール飲料は、無糖のアルコール飲料であって、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有する飲料である。
ここで、アルコール飲料とは、アルコールを含有する飲料であり、特定の種類の飲料に限定されないものの、例えば、チューハイテイスト飲料が挙げられる。そして、このチューハイテイスト飲料とは、チューハイのような味わいを呈する飲料、つまり、チューハイの香味が感じられるように香味設計された飲料である。なお、チューハイの香味には、サワーやカクテルといった香味も含まれる。
また、本実施形態に係るアルコール飲料は無糖の飲料であって、高甘味度甘味料を含有しない場合、甘味が抑えられた(又は、甘味を呈さない)非常にクリアな味のアルコール飲料となる。なお、本実施形態に係るアルコール飲料は、前記のような飲料であってビールテイスト飲料(ビールを飲用したような感覚を飲用者に与える飲料であって、ビールを含む)ではないのが好ましい。
以下、本実施形態に係るアルコール飲料を構成する各要素について説明する。 [Alcoholic beverage]
The alcoholic beverage according to the present embodiment is a sugar-free alcoholic beverage and is a beverage containing at least one of calcium lactate and magnesium chloride.
Here, the alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but examples thereof include chu-hi taste beverages. The chu-hi taste beverage is a beverage that has a chu-hi-like taste, that is, a beverage that is flavor-designed so that the chu-hi flavor can be felt. The chu-hi flavor also includes flavors such as sour and cocktails.
Further, the alcoholic beverage according to the present embodiment is a sugar-free beverage, and when it does not contain a high-sweetness sweetener, it is an alcoholic beverage having a very clear taste with suppressed sweetness (or no sweetness). Become. It is preferable that the alcoholic beverage according to the present embodiment is the beverage as described above and is not a beer-taste beverage (a beverage that gives the drinker the feeling of drinking beer and includes beer).
Hereinafter, each element constituting the alcoholic beverage according to the present embodiment will be described.
(糖類)
糖類とは、単糖類又は二糖類であって、糖アルコールでないものである。
本実施形態に係るアルコール飲料は、無糖であることによって、消費者の健康に資することができる。
しかしながら、無糖のアルコール飲料は、糖類によってアルコール感がマスキングされないため、消費者が後味におけるアルコール感を感じやすい。 (Sugar)
The saccharide is a monosaccharide or a disaccharide, not a sugar alcohol.
The alcoholic beverage according to the present embodiment can contribute to the health of consumers by being sugar-free.
However, in sugar-free alcoholic beverages, the alcoholic sensation is not masked by the saccharides, so that consumers are more likely to feel the alcoholic sensation in the aftertaste.
糖類とは、単糖類又は二糖類であって、糖アルコールでないものである。
本実施形態に係るアルコール飲料は、無糖であることによって、消費者の健康に資することができる。
しかしながら、無糖のアルコール飲料は、糖類によってアルコール感がマスキングされないため、消費者が後味におけるアルコール感を感じやすい。 (Sugar)
The saccharide is a monosaccharide or a disaccharide, not a sugar alcohol.
The alcoholic beverage according to the present embodiment can contribute to the health of consumers by being sugar-free.
However, in sugar-free alcoholic beverages, the alcoholic sensation is not masked by the saccharides, so that consumers are more likely to feel the alcoholic sensation in the aftertaste.
糖類の含有量は、0.5w/v%未満であり、0.40w/v%以下、0.30w/v%以下、0.20w/v%以下、0.10w/v%未満、0.00w/v%が好ましい。糖類の含有量が所定値未満(又は所定値以下)であることによって、消費者の健康に資するとともに、本発明の課題(後味のアルコール感)が明確化する。
なお、本明細書において、「無糖」とは「糖類の含有量が0.5w/v%未満」を示している。 The content of saccharides is less than 0.5 w / v%, 0.40 w / v% or less, 0.30 w / v% or less, 0.20 w / v% or less, less than 0.10 w / v%, 0. 00w / v% is preferable. When the content of saccharides is less than a predetermined value (or a predetermined value or less), it contributes to the health of consumers and clarifies the problem (alcoholic feeling of aftertaste) of the present invention.
In addition, in this specification, "sugar-free" means "sugar content is less than 0.5w / v%".
なお、本明細書において、「無糖」とは「糖類の含有量が0.5w/v%未満」を示している。 The content of saccharides is less than 0.5 w / v%, 0.40 w / v% or less, 0.30 w / v% or less, 0.20 w / v% or less, less than 0.10 w / v%, 0. 00w / v% is preferable. When the content of saccharides is less than a predetermined value (or a predetermined value or less), it contributes to the health of consumers and clarifies the problem (alcoholic feeling of aftertaste) of the present invention.
In addition, in this specification, "sugar-free" means "sugar content is less than 0.5w / v%".
アルコール飲料の糖類の含有量は、例えば、高速液体クロマトグラフ法(HPLC法)によって測定することができる。
The sugar content of alcoholic beverages can be measured, for example, by high performance liquid chromatography (HPLC method).
(乳酸カルシウム)
乳酸カルシウム(calcium lactate)とは、化学式C6H10CaO6で表されるカルシウムの乳酸塩である。
そして、本発明者らは、乳酸カルシウムを無糖のアルコール飲料に含有させることによって、後味のアルコール感を低減できることを見出した。
また、本発明者らは、乳酸カルシウムを無糖のアルコール飲料に含有させることによって、香り立ちと後味のキレを増強し、のみやすさを向上できるとともに、飲料としての総合評価も良好なものにできることを見出した。 (Calcium lactate)
Calcium lactate is a lactate of calcium represented by the chemical formula C 6 H 10 CaO 6 .
Then, the present inventors have found that the alcoholic feeling of the aftertaste can be reduced by containing calcium lactate in a sugar-free alcoholic beverage.
In addition, by incorporating calcium lactate into a sugar-free alcoholic beverage, the present inventors can enhance the aroma and sharpness of the aftertaste, improve the ease of use, and improve the overall evaluation as a beverage. I found out what I could do.
乳酸カルシウム(calcium lactate)とは、化学式C6H10CaO6で表されるカルシウムの乳酸塩である。
そして、本発明者らは、乳酸カルシウムを無糖のアルコール飲料に含有させることによって、後味のアルコール感を低減できることを見出した。
また、本発明者らは、乳酸カルシウムを無糖のアルコール飲料に含有させることによって、香り立ちと後味のキレを増強し、のみやすさを向上できるとともに、飲料としての総合評価も良好なものにできることを見出した。 (Calcium lactate)
Calcium lactate is a lactate of calcium represented by the chemical formula C 6 H 10 CaO 6 .
Then, the present inventors have found that the alcoholic feeling of the aftertaste can be reduced by containing calcium lactate in a sugar-free alcoholic beverage.
In addition, by incorporating calcium lactate into a sugar-free alcoholic beverage, the present inventors can enhance the aroma and sharpness of the aftertaste, improve the ease of use, and improve the overall evaluation as a beverage. I found out what I could do.
乳酸カルシウムの含有量は、0.003w/v%以上が好ましく、0.005w/v%以上、0.008w/v%以上、0.010w/v%以上がより好ましい。乳酸カルシウムの含有量が所定値以上であることによって、アルコール飲料の後味のアルコール感をしっかりと低減できる。また、乳酸カルシウムの含有量が所定値以上であることによって、アルコール飲料の香り立ちと後味のキレを増強し、のみやすさを向上し、さらに、飲料としての総合評価も良好なものとなる。
乳酸カルシウムの含有量は、0.050w/v%以下が好ましく、0.040w/v%以下、0.030w/v%以下、0.025w/v%以下、0.020w/v%以下がより好ましい。乳酸カルシウムの含有量が所定値以下であることによって、後味のキレが低減してしまうといった事態や飲料としての総合評価が悪くなるといった事態を回避することができる。 The content of calcium lactate is preferably 0.003 w / v% or more, more preferably 0.005 w / v% or more, 0.008 w / v% or more, and 0.010 w / v% or more. When the content of calcium lactate is at least a predetermined value, the alcoholic sensation of the aftertaste of the alcoholic beverage can be firmly reduced. In addition, when the content of calcium lactate is at least a predetermined value, the aroma and aftertaste of the alcoholic beverage are enhanced, the ease of use is improved, and the overall evaluation as a beverage is also good.
The content of calcium lactate is preferably 0.050 w / v% or less, more preferably 0.040 w / v% or less, 0.030 w / v% or less, 0.025 w / v% or less, and 0.020 w / v% or less. preferable. When the content of calcium lactate is not more than a predetermined value, it is possible to avoid a situation in which the sharpness of the aftertaste is reduced and a situation in which the overall evaluation as a beverage is deteriorated.
乳酸カルシウムの含有量は、0.050w/v%以下が好ましく、0.040w/v%以下、0.030w/v%以下、0.025w/v%以下、0.020w/v%以下がより好ましい。乳酸カルシウムの含有量が所定値以下であることによって、後味のキレが低減してしまうといった事態や飲料としての総合評価が悪くなるといった事態を回避することができる。 The content of calcium lactate is preferably 0.003 w / v% or more, more preferably 0.005 w / v% or more, 0.008 w / v% or more, and 0.010 w / v% or more. When the content of calcium lactate is at least a predetermined value, the alcoholic sensation of the aftertaste of the alcoholic beverage can be firmly reduced. In addition, when the content of calcium lactate is at least a predetermined value, the aroma and aftertaste of the alcoholic beverage are enhanced, the ease of use is improved, and the overall evaluation as a beverage is also good.
The content of calcium lactate is preferably 0.050 w / v% or less, more preferably 0.040 w / v% or less, 0.030 w / v% or less, 0.025 w / v% or less, and 0.020 w / v% or less. preferable. When the content of calcium lactate is not more than a predetermined value, it is possible to avoid a situation in which the sharpness of the aftertaste is reduced and a situation in which the overall evaluation as a beverage is deteriorated.
(カルシウム)
乳酸カルシウムに由来するカルシウムの量(w/v%)については、アルコール飲料中の乳酸カルシウムの含有量をXw/v%とした場合、X÷[乳酸カルシウムの分子量(218.22g/mol)]×[カルシウムの原子量(40.078g/mol)]で算出できる。
よって、乳酸カルシウムの含有量が0.003w/v%の場合、乳酸カルシウムに由来するカルシウムの量は、0.00055w/v%(=0.003÷218.22×40.078)となり、言い換えると、乳酸カルシウムの濃度がカルシウムとして0.00055w/v%となる。 (calcium)
Regarding the amount of calcium derived from calcium lactate (w / v%), when the content of calcium lactate in the alcoholic beverage is Xw / v%, X ÷ [molecular weight of calcium lactate (218.22 g / mol)]. It can be calculated by × [Atomic weight of calcium (40.078 g / mol)].
Therefore, when the content of calcium lactate is 0.003 w / v%, the amount of calcium derived from calcium lactate is 0.00055 w / v% (= 0.003 ÷ 218.22 × 40.078), in other words. Then, the concentration of calcium lactate becomes 0.00055w / v% as calcium.
乳酸カルシウムに由来するカルシウムの量(w/v%)については、アルコール飲料中の乳酸カルシウムの含有量をXw/v%とした場合、X÷[乳酸カルシウムの分子量(218.22g/mol)]×[カルシウムの原子量(40.078g/mol)]で算出できる。
よって、乳酸カルシウムの含有量が0.003w/v%の場合、乳酸カルシウムに由来するカルシウムの量は、0.00055w/v%(=0.003÷218.22×40.078)となり、言い換えると、乳酸カルシウムの濃度がカルシウムとして0.00055w/v%となる。 (calcium)
Regarding the amount of calcium derived from calcium lactate (w / v%), when the content of calcium lactate in the alcoholic beverage is Xw / v%, X ÷ [molecular weight of calcium lactate (218.22 g / mol)]. It can be calculated by × [Atomic weight of calcium (40.078 g / mol)].
Therefore, when the content of calcium lactate is 0.003 w / v%, the amount of calcium derived from calcium lactate is 0.00055 w / v% (= 0.003 ÷ 218.22 × 40.078), in other words. Then, the concentration of calcium lactate becomes 0.00055w / v% as calcium.
(塩化マグネシウム)
塩化マグネシウム(magnesium chloride)とは、化学式MgCl2で表されるマグネシウムの塩化物である。
そして、本発明者らは、塩化マグネシウムを無糖のアルコール飲料に含有させることによって、後味のアルコール感を低減できることを見出した。
また、本発明者らは、塩化マグネシウムを無糖のアルコール飲料に含有させることによって、後味のキレを増強し、のみやすさを向上できるとともに、飲料としての総合評価も良好なものにできることを見出した。 (Magnesium chloride)
Magnesium chloride is a chloride of magnesium represented by the chemical formula MgCl 2 .
Then, the present inventors have found that the alcoholic feeling of the aftertaste can be reduced by containing magnesium chloride in a sugar-free alcoholic beverage.
In addition, the present inventors have found that by incorporating magnesium chloride in a sugar-free alcoholic beverage, the sharpness of the aftertaste can be enhanced, the ease of use can be improved, and the overall evaluation as a beverage can be improved. rice field.
塩化マグネシウム(magnesium chloride)とは、化学式MgCl2で表されるマグネシウムの塩化物である。
そして、本発明者らは、塩化マグネシウムを無糖のアルコール飲料に含有させることによって、後味のアルコール感を低減できることを見出した。
また、本発明者らは、塩化マグネシウムを無糖のアルコール飲料に含有させることによって、後味のキレを増強し、のみやすさを向上できるとともに、飲料としての総合評価も良好なものにできることを見出した。 (Magnesium chloride)
Magnesium chloride is a chloride of magnesium represented by the chemical formula MgCl 2 .
Then, the present inventors have found that the alcoholic feeling of the aftertaste can be reduced by containing magnesium chloride in a sugar-free alcoholic beverage.
In addition, the present inventors have found that by incorporating magnesium chloride in a sugar-free alcoholic beverage, the sharpness of the aftertaste can be enhanced, the ease of use can be improved, and the overall evaluation as a beverage can be improved. rice field.
塩化マグネシウムの含有量は、0.005w/v%以上が好ましく、0.008w/v%以上、0.010w/v%以上がより好ましい。塩化マグネシウムの含有量が所定値以上であることによって、アルコール飲料の後味のアルコール感をしっかりと低減できる。また、塩化マグネシウムの含有量が所定値以上であることによって、アルコール飲料の後味のキレを増強し、のみやすさを向上し、さらに、飲料としての総合評価も良好なものとなる。
塩化マグネシウムの含有量は、0.040w/v%以下が好ましく、0.030w/v%以下、0.020w/v%以下、0.015w/v%以下がより好ましい。塩化マグネシウムの含有量が所定値以下であることによって、後味のキレとのみやすさが低減してしまうといった事態や飲料としての総合評価が悪くなるといった事態を回避することができる。 The content of magnesium chloride is preferably 0.005 w / v% or more, more preferably 0.008 w / v% or more, and more preferably 0.010 w / v% or more. When the content of magnesium chloride is at least a predetermined value, the alcoholic sensation of the aftertaste of the alcoholic beverage can be firmly reduced. Further, when the content of magnesium chloride is at least a predetermined value, the sharpness of the aftertaste of the alcoholic beverage is enhanced, the ease of use is improved, and the comprehensive evaluation as a beverage is also good.
The content of magnesium chloride is preferably 0.040 w / v% or less, more preferably 0.030 w / v% or less, 0.020 w / v% or less, and 0.015 w / v% or less. When the content of magnesium chloride is not more than a predetermined value, it is possible to avoid a situation in which the sharpness and easiness of the aftertaste are reduced and a situation in which the overall evaluation as a beverage is deteriorated.
塩化マグネシウムの含有量は、0.040w/v%以下が好ましく、0.030w/v%以下、0.020w/v%以下、0.015w/v%以下がより好ましい。塩化マグネシウムの含有量が所定値以下であることによって、後味のキレとのみやすさが低減してしまうといった事態や飲料としての総合評価が悪くなるといった事態を回避することができる。 The content of magnesium chloride is preferably 0.005 w / v% or more, more preferably 0.008 w / v% or more, and more preferably 0.010 w / v% or more. When the content of magnesium chloride is at least a predetermined value, the alcoholic sensation of the aftertaste of the alcoholic beverage can be firmly reduced. Further, when the content of magnesium chloride is at least a predetermined value, the sharpness of the aftertaste of the alcoholic beverage is enhanced, the ease of use is improved, and the comprehensive evaluation as a beverage is also good.
The content of magnesium chloride is preferably 0.040 w / v% or less, more preferably 0.030 w / v% or less, 0.020 w / v% or less, and 0.015 w / v% or less. When the content of magnesium chloride is not more than a predetermined value, it is possible to avoid a situation in which the sharpness and easiness of the aftertaste are reduced and a situation in which the overall evaluation as a beverage is deteriorated.
(マグネシウム)
塩化マグネシウムに由来するマグネシウムの量(w/v%)については、アルコール飲料中の塩化マグネシウムの含有量をYw/v%とした場合、Y÷[塩化マグネシウムの分子量(95.211g/mol)]×[マグネシウムの原子量(24.305g/mol)]で算出できる。
よって、塩化マグネシウムの含有量が0.005w/v%の場合、塩化マグネシウムに由来するマグネシウムの量は、0.0013w/v%(=0.005÷95.211×24.305)であり、言い換えると、塩化マグネシウムの濃度がマグネシウムとして0.0013w/v%となる。 (magnesium)
Regarding the amount of magnesium derived from magnesium chloride (w / v%), when the content of magnesium chloride in the alcoholic beverage is Yw / v%, Y ÷ [molecular weight of magnesium chloride (95.211 g / mol)]. × It can be calculated by [Atomic weight of magnesium (24.305 g / mol)].
Therefore, when the content of magnesium chloride is 0.005 w / v%, the amount of magnesium derived from magnesium chloride is 0.0013 w / v% (= 0.005 ÷ 95.211 × 24.305). In other words, the concentration of magnesium chloride is 0.0013 w / v% as magnesium.
塩化マグネシウムに由来するマグネシウムの量(w/v%)については、アルコール飲料中の塩化マグネシウムの含有量をYw/v%とした場合、Y÷[塩化マグネシウムの分子量(95.211g/mol)]×[マグネシウムの原子量(24.305g/mol)]で算出できる。
よって、塩化マグネシウムの含有量が0.005w/v%の場合、塩化マグネシウムに由来するマグネシウムの量は、0.0013w/v%(=0.005÷95.211×24.305)であり、言い換えると、塩化マグネシウムの濃度がマグネシウムとして0.0013w/v%となる。 (magnesium)
Regarding the amount of magnesium derived from magnesium chloride (w / v%), when the content of magnesium chloride in the alcoholic beverage is Yw / v%, Y ÷ [molecular weight of magnesium chloride (95.211 g / mol)]. × It can be calculated by [Atomic weight of magnesium (24.305 g / mol)].
Therefore, when the content of magnesium chloride is 0.005 w / v%, the amount of magnesium derived from magnesium chloride is 0.0013 w / v% (= 0.005 ÷ 95.211 × 24.305). In other words, the concentration of magnesium chloride is 0.0013 w / v% as magnesium.
アルコール飲料のカルシウムやマグネシウムの含有量は、例えば、高速液体クロマトグラフ法(HPLC法)によって測定することができる。
The calcium and magnesium contents of alcoholic beverages can be measured, for example, by high performance liquid chromatography (HPLC method).
(高甘味度甘味料)
本実施形態に係るアルコール飲料は、高甘味度甘味料を含有してもしなくてもよいが、健康を意識する消費者ニーズに合致させる観点に基づくと高甘味度甘味料を含有しないほうが好ましい。
ここで、高甘味度甘味料としては、例えば、アセスルファムK、ネオテーム、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、アリテームなどが挙げられる。
なお、本実施形態に係るアルコール飲料に高甘味度甘味料を含有させることで、無糖の飲料としながらも、カロリーの上昇を抑制しつつ甘味を付与することができる。 (High sweetness sweetener)
The alcoholic beverage according to the present embodiment may or may not contain a high-sweetness sweetener, but it is preferable not to contain the high-sweetness sweetener from the viewpoint of meeting the needs of consumers who are conscious of health.
Here, examples of the high-sweetness sweetener include acesurfam K, neotame, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monerin, aspartame, and alitame.
By incorporating a high-intensity sweetener into the alcoholic beverage according to the present embodiment, it is possible to impart sweetness while suppressing an increase in calories while making the beverage sugar-free.
本実施形態に係るアルコール飲料は、高甘味度甘味料を含有してもしなくてもよいが、健康を意識する消費者ニーズに合致させる観点に基づくと高甘味度甘味料を含有しないほうが好ましい。
ここで、高甘味度甘味料としては、例えば、アセスルファムK、ネオテーム、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、アリテームなどが挙げられる。
なお、本実施形態に係るアルコール飲料に高甘味度甘味料を含有させることで、無糖の飲料としながらも、カロリーの上昇を抑制しつつ甘味を付与することができる。 (High sweetness sweetener)
The alcoholic beverage according to the present embodiment may or may not contain a high-sweetness sweetener, but it is preferable not to contain the high-sweetness sweetener from the viewpoint of meeting the needs of consumers who are conscious of health.
Here, examples of the high-sweetness sweetener include acesurfam K, neotame, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monerin, aspartame, and alitame.
By incorporating a high-intensity sweetener into the alcoholic beverage according to the present embodiment, it is possible to impart sweetness while suppressing an increase in calories while making the beverage sugar-free.
高甘味度甘味料の含有量はショ糖換算で3.00w/v%以下が好ましく、2.40w/v%以下、1.80w/v%以下、1.00w/v%、0.50w/v%以下、0.30w/v%以下、0.10w/v%以下、0.05w/v%以下、0.03w/v%以下がより好ましい。高甘味度甘味料の含有量がショ糖換算で所定値以下であることによって、本発明の各効果(後味のアルコール感の低減効果など)をしっかりと発揮させることができる。
High sweetness The content of the sweetener is preferably 3.00 w / v% or less in terms of sucrose, 2.40 w / v% or less, 1.80 w / v% or less, 1.00 w / v%, 0.50 w /. More preferably, it is v% or less, 0.30 w / v% or less, 0.10 w / v% or less, 0.05 w / v% or less, and 0.03 w / v% or less. When the content of the high-sweetness sweetener is not more than a predetermined value in terms of sucrose, each effect of the present invention (effect of reducing the alcoholic sensation of the aftertaste, etc.) can be firmly exerted.
ショ糖換算の高甘味度甘味料の含有量とは、飲料中の高甘味度甘味料の含有量をショ糖の含有量に換算したものである。具体的には、ショ糖換算の高甘味度甘味料の含有量は、「高甘味度甘味料の含有量」に対して「高甘味度甘味料の甘味度/ショ糖の甘味度(100)」を乗じることにより算出することができる。例えば、スクラロースを0.00005w/v%含有する飲料の場合、スクラロースの濃度「0.00005w/v%」に「60000/100」(=スクラロースの甘味度/ショ糖の甘味度)を乗じた「0.03w/v%」がショ糖換算の高甘味度甘味料の含有量となる。
なお、各高甘味度甘味料の甘味度については、ショ糖の甘味度を100とした場合、アセスルファムK:20000、スクラロース:60000、ネオテーム:1000000、サッカリンナトリウム:50000、ステビア:25000という値を用いればよい。また、飲料中の高甘味度甘味料の含有量については、高速液体クロマトグラフ法(HPLC法)によって測定することができる。 The content of the high-sweetness sweetener in terms of sucrose is the content of the high-sweetness sweetener in the beverage converted into the content of sucrose. Specifically, the content of the high-sweetness sweetener in terms of sucrose is "the sweetness of the high-sweetness sweetener / the sweetness of sucrose (100)" with respect to the "content of the high-sweetness sweetener". Can be calculated by multiplying. For example, in the case of a beverage containing 0.00005w / v% of sucralose, the concentration of sucralose "0.00005w / v%" is multiplied by "60,000/100" (= sweetness of sucralose / sweetness of sucrose). "0.03 w / v%" is the content of the high-sweetness sweetener in terms of sucralose.
Regarding the sweetness of each high-sweetness sweetener, when the sweetness of sucrose is 100, the values of acesulfame K: 20000, sucralose: 60,000, neotame: 1,000,000, saccharin sodium: 50,000, and stevia: 25,000 are used. good. Further, the content of the high sweetness sweetener in the beverage can be measured by a high performance liquid chromatograph method (HPLC method).
なお、各高甘味度甘味料の甘味度については、ショ糖の甘味度を100とした場合、アセスルファムK:20000、スクラロース:60000、ネオテーム:1000000、サッカリンナトリウム:50000、ステビア:25000という値を用いればよい。また、飲料中の高甘味度甘味料の含有量については、高速液体クロマトグラフ法(HPLC法)によって測定することができる。 The content of the high-sweetness sweetener in terms of sucrose is the content of the high-sweetness sweetener in the beverage converted into the content of sucrose. Specifically, the content of the high-sweetness sweetener in terms of sucrose is "the sweetness of the high-sweetness sweetener / the sweetness of sucrose (100)" with respect to the "content of the high-sweetness sweetener". Can be calculated by multiplying. For example, in the case of a beverage containing 0.00005w / v% of sucralose, the concentration of sucralose "0.00005w / v%" is multiplied by "60,000/100" (= sweetness of sucralose / sweetness of sucrose). "0.03 w / v%" is the content of the high-sweetness sweetener in terms of sucralose.
Regarding the sweetness of each high-sweetness sweetener, when the sweetness of sucrose is 100, the values of acesulfame K: 20000, sucralose: 60,000, neotame: 1,000,000, saccharin sodium: 50,000, and stevia: 25,000 are used. good. Further, the content of the high sweetness sweetener in the beverage can be measured by a high performance liquid chromatograph method (HPLC method).
なお、一例として、高甘味度甘味料としてスクラロースを使用した場合におけるスクラロースの含有量は以下のとおりである。
スクラロースの含有量は、0.00001w/v%以上、0.00003w/v%以上、0.00005w/v%以上であり、0.004w/v%以下、0.003w/v%以下、0.00010w/v%以下、0.00008w/v%以下、0.00006w/v%以下である。 As an example, the content of sucralose when sucralose is used as a high-intensity sweetener is as follows.
The content of sucralose is 0.00001w / v% or more, 0.00003w / v% or more, 0.00005w / v% or more, 0.004w / v% or less, 0.003w / v% or less, 0. It is 00010 w / v% or less, 0.00008 w / v% or less, and 0.00006 w / v% or less.
スクラロースの含有量は、0.00001w/v%以上、0.00003w/v%以上、0.00005w/v%以上であり、0.004w/v%以下、0.003w/v%以下、0.00010w/v%以下、0.00008w/v%以下、0.00006w/v%以下である。 As an example, the content of sucralose when sucralose is used as a high-intensity sweetener is as follows.
The content of sucralose is 0.00001w / v% or more, 0.00003w / v% or more, 0.00005w / v% or more, 0.004w / v% or less, 0.003w / v% or less, 0. It is 00010 w / v% or less, 0.00008 w / v% or less, and 0.00006 w / v% or less.
(酸味料)
本実施形態に係るアルコール飲料は、酸味料を含有してもよい。
ここで、酸味料とは、酸味を付与するための物質である。そして、酸味料は、例えば、クエン酸、アジピン酸、クエン酸三ナトリウム、L-アスコルビン酸、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、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、酢酸などを用いることができる。 (Acidulant)
The alcoholic beverage according to this embodiment may contain an acidulant.
Here, the acidulant is a substance for imparting acidity. The acidulants include, for example, citric acid, adipic acid, trisodium citrate, L-ascorbic acid, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, succinic acid. Disodium, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartarate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate , Tartaric acid, acetic acid and the like can be used.
本実施形態に係るアルコール飲料は、酸味料を含有してもよい。
ここで、酸味料とは、酸味を付与するための物質である。そして、酸味料は、例えば、クエン酸、アジピン酸、クエン酸三ナトリウム、L-アスコルビン酸、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、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、酢酸などを用いることができる。 (Acidulant)
The alcoholic beverage according to this embodiment may contain an acidulant.
Here, the acidulant is a substance for imparting acidity. The acidulants include, for example, citric acid, adipic acid, trisodium citrate, L-ascorbic acid, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, succinic acid. Disodium, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartarate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate , Tartaric acid, acetic acid and the like can be used.
本実施形態に係るアルコール飲料の酸度(クエン酸換算の酸度)は、以下のとおりである。
酸度は、0.00w/v%でもよいが、0.01w/v%以上、0.03w/v%以上、0.04w/v%以上、0.05w/v%以上であってもよい。
また、酸度は、1.00w/v%以下、0.50w/v%以下、0.30w/v%以下、0.10w/v%以下、0.08w/v%以下であってもよい。 The acidity (citric acid equivalent acidity) of the alcoholic beverage according to this embodiment is as follows.
The acidity may be 0.00 w / v% or more, but may be 0.01 w / v% or more, 0.03 w / v% or more, 0.04 w / v% or more, 0.05 w / v% or more.
The acidity may be 1.00 w / v% or less, 0.50 w / v% or less, 0.30 w / v% or less, 0.10 w / v% or less, 0.08 w / v% or less.
酸度は、0.00w/v%でもよいが、0.01w/v%以上、0.03w/v%以上、0.04w/v%以上、0.05w/v%以上であってもよい。
また、酸度は、1.00w/v%以下、0.50w/v%以下、0.30w/v%以下、0.10w/v%以下、0.08w/v%以下であってもよい。 The acidity (citric acid equivalent acidity) of the alcoholic beverage according to this embodiment is as follows.
The acidity may be 0.00 w / v% or more, but may be 0.01 w / v% or more, 0.03 w / v% or more, 0.04 w / v% or more, 0.05 w / v% or more.
The acidity may be 1.00 w / v% or less, 0.50 w / v% or less, 0.30 w / v% or less, 0.10 w / v% or less, 0.08 w / v% or less.
なお、本明細書における酸度(クエン酸換算の酸度:クエン酸相当量として換算した酸度の値)は、果実飲料の日本農林規格(平成28年2月24日農林水産省告示第489号)に定められた方法で求めることができる。具体的には、飲料を水酸化ナトリウム溶液(0.1mol/L)で中和滴定し、中和滴定において必要となった水酸化ナトリウム溶液の「滴定量(ml)」、滴定に使用した飲料の「重量(g)」、「0.0064」(0.1mol/L水酸化ナトリウム水溶液1mLに相当するクエン酸の重量(g))という定数などを用いて算出すればよい。
また、酸度は、前記の酸味料によって調整することができる。 The acidity in the present specification (citric acid-equivalent acidity: citric acid-equivalent acidity value) is based on the Japanese Agricultural Standards for Fruit Beverages (February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489). It can be obtained by the specified method. Specifically, the beverage is neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and the "titration (ml)" of the sodium hydroxide solution required for the neutralization titration, the beverage used for the titration. It may be calculated using constants such as "weight (g)" and "0.0064" (weight (g) of citric acid corresponding to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution).
Further, the acidity can be adjusted by the above-mentioned acidulant.
また、酸度は、前記の酸味料によって調整することができる。 The acidity in the present specification (citric acid-equivalent acidity: citric acid-equivalent acidity value) is based on the Japanese Agricultural Standards for Fruit Beverages (February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489). It can be obtained by the specified method. Specifically, the beverage is neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and the "titration (ml)" of the sodium hydroxide solution required for the neutralization titration, the beverage used for the titration. It may be calculated using constants such as "weight (g)" and "0.0064" (weight (g) of citric acid corresponding to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution).
Further, the acidity can be adjusted by the above-mentioned acidulant.
(アルコール)
本実施形態に係るアルコール飲料は、アルコールを含有している。
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、本発明の効果が阻害されない範囲であれば、種類、製法、原料などに限定されることがないが、ウイスキー、ブランデー、スピリッツ類(例えばジン、ウォッカ、ラム等のスピリッツ、及び、原料用アルコール等)、リキュール類、焼酎等、さらには清酒、甘味果実酒、ビール等の醸造酒を使用することができ、これらの中でも、特に、蒸留酒であるウォッカ、原料用アルコールのうちの1種以上が好ましい。アルコールとして、蒸留酒であるウォッカ、原料用アルコールのうちの1種以上を使用することで本発明の課題(後味のアルコール感)がより明確化する。
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 this embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, and is not limited to the type, manufacturing method, raw material, etc. as long as the effect of the present invention is not impaired, but whiskey, brandy, spirits (for example, gin, etc.) Spirits such as vodka and lamb, and alcohol for raw materials), liqueurs, shochu, etc., and brewed liquors such as sake, sweet fruit liquor, beer, etc. can be used, especially distilled liquor. One or more of a certain vodka and raw material alcohol is preferable. By using one or more of vodka, which is a distilled liquor, and alcohol for raw materials, the subject of the present invention (alcohol feeling of aftertaste) is further clarified.
In the present specification, alcohol means ethanol unless otherwise specified.
本実施形態に係るアルコール飲料は、アルコールを含有している。
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、本発明の効果が阻害されない範囲であれば、種類、製法、原料などに限定されることがないが、ウイスキー、ブランデー、スピリッツ類(例えばジン、ウォッカ、ラム等のスピリッツ、及び、原料用アルコール等)、リキュール類、焼酎等、さらには清酒、甘味果実酒、ビール等の醸造酒を使用することができ、これらの中でも、特に、蒸留酒であるウォッカ、原料用アルコールのうちの1種以上が好ましい。アルコールとして、蒸留酒であるウォッカ、原料用アルコールのうちの1種以上を使用することで本発明の課題(後味のアルコール感)がより明確化する。
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 this embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, and is not limited to the type, manufacturing method, raw material, etc. as long as the effect of the present invention is not impaired, but whiskey, brandy, spirits (for example, gin, etc.) Spirits such as vodka and lamb, and alcohol for raw materials), liqueurs, shochu, etc., and brewed liquors such as sake, sweet fruit liquor, beer, etc. can be used, especially distilled liquor. One or more of a certain vodka and raw material alcohol is preferable. By using one or more of vodka, which is a distilled liquor, and alcohol for raw materials, the subject of the present invention (alcohol feeling of aftertaste) is further clarified.
In the present specification, alcohol means 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、1v/v%以上であるのが好ましく、2v/v%以上、3v/v%以上、4v/v%以上、5v/v%以上であるのがより好ましい。アルコール度数が所定値以上であることによって、前記した課題(後味のアルコール感)がより明確化する。
本実施形態に係るアルコール飲料のアルコール度数は、15v/v%以下であるのが好ましく、13v/v%以下、12.5v/v%以下、10v/v%以下、9v/v%以下、8v/v%以下、7v/v%以下であるのがより好ましい。アルコール度数が所定値以下であることによって、本発明の各効果がしっかりと発揮される。
本実施形態に係るアルコール飲料のアルコール度数は、例えば、国税庁所定分析法(訓令)3清酒3-4アルコール分(振動式密度計・ガスクロマトグラフ分析法)に基づいて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 preferably 1 v / v% or more, preferably 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, and 5 v / v% or more. More preferred. When the alcohol content is equal to or higher than a predetermined value, the above-mentioned problem (alcohol feeling of aftertaste) is further clarified.
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v. It is more preferably / v% or less and 7v / v% or less. When the alcohol content is not more than a predetermined value, each effect of the present invention is firmly exerted.
The alcohol content of the alcoholic beverage according to the present embodiment can be measured, for example, based on the National Tax Agency's prescribed analysis method (command) 3 sake 3-4 alcohol content (vibration type densitometer / gas chromatograph analysis 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、1v/v%以上であるのが好ましく、2v/v%以上、3v/v%以上、4v/v%以上、5v/v%以上であるのがより好ましい。アルコール度数が所定値以上であることによって、前記した課題(後味のアルコール感)がより明確化する。
本実施形態に係るアルコール飲料のアルコール度数は、15v/v%以下であるのが好ましく、13v/v%以下、12.5v/v%以下、10v/v%以下、9v/v%以下、8v/v%以下、7v/v%以下であるのがより好ましい。アルコール度数が所定値以下であることによって、本発明の各効果がしっかりと発揮される。
本実施形態に係るアルコール飲料のアルコール度数は、例えば、国税庁所定分析法(訓令)3清酒3-4アルコール分(振動式密度計・ガスクロマトグラフ分析法)に基づいて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 preferably 1 v / v% or more, preferably 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, and 5 v / v% or more. More preferred. When the alcohol content is equal to or higher than a predetermined value, the above-mentioned problem (alcohol feeling of aftertaste) is further clarified.
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v. It is more preferably / v% or less and 7v / v% or less. When the alcohol content is not more than a predetermined value, each effect of the present invention is firmly exerted.
The alcohol content of the alcoholic beverage according to the present embodiment can be measured, for example, based on the National Tax Agency's prescribed analysis method (command) 3 sake 3-4 alcohol content (vibration type densitometer / gas chromatograph analysis method).
(発泡性)
本実施形態に係るアルコール飲料は、炭酸ガスを含有する発泡性のもの、つまり、炭酸飲料であるのが好ましい。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(全圧)が0.5kg/cm2以上であることをいい、1.0kg/cm2以上が好ましく、1.5kg/cm2以上、2.0kg/cm2以上、2.5kg/cm2以上がより好ましく、また、5.0kg/cm2以下が好ましく、4.0kg/cm2以下、3.5kg/cm2以下、3.0kg/cm2以下がより好ましい。 (Effervescent)
The alcoholic beverage according to the present embodiment is preferably an effervescent beverage containing carbon dioxide gas, that is, a carbonated beverage. Here, the foamability in the present embodiment means that the gas pressure (total pressure) at 20 ° C. is 0.5 kg / cm 2 or more, preferably 1.0 kg / cm 2 or more, and 1.5 kg / cm. 2 or more, 2.0 kg / cm 2 or more, 2.5 kg / cm 2 or more is more preferable, and 5.0 kg / cm 2 or less is preferable, 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, More preferably 3.0 kg / cm 2 or less.
本実施形態に係るアルコール飲料は、炭酸ガスを含有する発泡性のもの、つまり、炭酸飲料であるのが好ましい。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(全圧)が0.5kg/cm2以上であることをいい、1.0kg/cm2以上が好ましく、1.5kg/cm2以上、2.0kg/cm2以上、2.5kg/cm2以上がより好ましく、また、5.0kg/cm2以下が好ましく、4.0kg/cm2以下、3.5kg/cm2以下、3.0kg/cm2以下がより好ましい。 (Effervescent)
The alcoholic beverage according to the present embodiment is preferably an effervescent beverage containing carbon dioxide gas, that is, a carbonated beverage. Here, the foamability in the present embodiment means that the gas pressure (total pressure) at 20 ° C. is 0.5 kg / cm 2 or more, preferably 1.0 kg / cm 2 or more, and 1.5 kg / cm. 2 or more, 2.0 kg / cm 2 or more, 2.5 kg / cm 2 or more is more preferable, and 5.0 kg / cm 2 or less is preferable, 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, More preferably 3.0 kg / cm 2 or less.
(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酸化防止剤、香料、塩類、食物繊維など(以下、適宜「添加剤」という)を含有していてもよい。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。塩類としては、例えば、食塩、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、硫酸カルシウム、メタ重亜硫酸カリウム、塩化カルシウム、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、前記した各原料は、一般に市販されているものを使用することができる。 (others)
The alcoholic beverage according to the present embodiment contains antioxidants, flavors, salts, dietary fiber and the like (hereinafter, appropriately referred to as "additives") which are usually blended as beverages to the extent that the desired effect of the present invention is not impaired. May be. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfate, calcium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.
Then, as each of the above-mentioned raw materials, those generally commercially available can be used.
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酸化防止剤、香料、塩類、食物繊維など(以下、適宜「添加剤」という)を含有していてもよい。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。塩類としては、例えば、食塩、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、硫酸カルシウム、メタ重亜硫酸カリウム、塩化カルシウム、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、前記した各原料は、一般に市販されているものを使用することができる。 (others)
The alcoholic beverage according to the present embodiment contains antioxidants, flavors, salts, dietary fiber and the like (hereinafter, appropriately referred to as "additives") which are usually blended as beverages to the extent that the desired effect of the present invention is not impaired. May be. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfate, calcium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.
Then, as each of the above-mentioned raw materials, those generally commercially available can be used.
本実施形態に係るアルコール飲料は、仮に、チューハイテイスト飲料とする場合、フルーツフレーバー(フルーツ様の香りを付与するフレーバー)、果汁(果実を搾った汁)、果実エキス(果実又は果汁から水やアルコールなどを用いて当該果実の有効成分を抽出した抽出物)を含有させることもできる。そして、果汁としては、例えば、濃縮果汁、還元果汁、ストレート果汁といった各種果汁、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)、これらの希釈液、濃縮液、混合液などを用いることができる。
果汁の由来となる果実(および、果実フレーバーや果実エキスの果実種)は、柑橘類果実である、レモン、ライム、ミカン、オレンジ、グレープフルーツ、ユズ、シークワーサー等や、バラ科果実である、梅、リンゴ、イチゴ、桃等、これら以外にも、ぶどう、プラム、ざくろ、ブルーベリー、カシス、クランベリー、マキベリー、いちご、アップル、ピーチ、マンゴー、パイナップル、キウイ、梨等といった従来公知の果実も挙げることができる。
なお、本発明の効果(特に、後味のアルコール感の低減)は、フレーバー・果汁・果実エキスの香味タイプや香味の強弱から直接的な影響は受けず、少なくとも、当該効果が消失してしまうといったことはないと考えることから、フレーバーなどによる香味タイプは前記のとおり多様であってもよく、含有量についても特に限定されない。 If the alcoholic beverage according to the present embodiment is a chuhai-taste beverage, it has a fruit flavor (a flavor that imparts a fruit-like scent), fruit juice (juice squeezed from fruit), and fruit extract (fruit or water or alcohol from fruit juice). It is also possible to contain an extract obtained by extracting the active ingredient of the fruit using the above. The juices include, for example, various juices such as concentrated juice, reduced juice, and straight juice, fruit puree (semi-liquid product obtained by grinding or straining cooked fruit or raw fruit), and diluted solutions thereof. , Concentrate, mixed solution and the like can be used.
The fruits from which the juice is derived (and the fruit flavors and fruit species of the fruit extract) are citrus fruits such as lemon, lime, citrus, orange, grapefruit, yuzu, and shikuwasa, and rose family fruits such as plum and apple. , Strawberries, peaches, etc. In addition to these, conventionally known fruits such as grapes, plums, pomegranates, blueberries, cassis, cranberries, makiberries, strawberries, apples, peaches, mangoes, pineapples, kiwis, pears, etc. can also be mentioned.
The effect of the present invention (particularly, reduction of the alcoholic sensation in the aftertaste) is not directly affected by the flavor type of flavor, fruit juice, and fruit extract and the strength of the flavor, and at least the effect disappears. Since it is considered that there is no such thing, the flavor types depending on the flavor and the like may be various as described above, and the content is not particularly limited.
果汁の由来となる果実(および、果実フレーバーや果実エキスの果実種)は、柑橘類果実である、レモン、ライム、ミカン、オレンジ、グレープフルーツ、ユズ、シークワーサー等や、バラ科果実である、梅、リンゴ、イチゴ、桃等、これら以外にも、ぶどう、プラム、ざくろ、ブルーベリー、カシス、クランベリー、マキベリー、いちご、アップル、ピーチ、マンゴー、パイナップル、キウイ、梨等といった従来公知の果実も挙げることができる。
なお、本発明の効果(特に、後味のアルコール感の低減)は、フレーバー・果汁・果実エキスの香味タイプや香味の強弱から直接的な影響は受けず、少なくとも、当該効果が消失してしまうといったことはないと考えることから、フレーバーなどによる香味タイプは前記のとおり多様であってもよく、含有量についても特に限定されない。 If the alcoholic beverage according to the present embodiment is a chuhai-taste beverage, it has a fruit flavor (a flavor that imparts a fruit-like scent), fruit juice (juice squeezed from fruit), and fruit extract (fruit or water or alcohol from fruit juice). It is also possible to contain an extract obtained by extracting the active ingredient of the fruit using the above. The juices include, for example, various juices such as concentrated juice, reduced juice, and straight juice, fruit puree (semi-liquid product obtained by grinding or straining cooked fruit or raw fruit), and diluted solutions thereof. , Concentrate, mixed solution and the like can be used.
The fruits from which the juice is derived (and the fruit flavors and fruit species of the fruit extract) are citrus fruits such as lemon, lime, citrus, orange, grapefruit, yuzu, and shikuwasa, and rose family fruits such as plum and apple. , Strawberries, peaches, etc. In addition to these, conventionally known fruits such as grapes, plums, pomegranates, blueberries, cassis, cranberries, makiberries, strawberries, apples, peaches, mangoes, pineapples, kiwis, pears, etc. can also be mentioned.
The effect of the present invention (particularly, reduction of the alcoholic sensation in the aftertaste) is not directly affected by the flavor type of flavor, fruit juice, and fruit extract and the strength of the flavor, and at least the effect disappears. Since it is considered that there is no such thing, the flavor types depending on the flavor and the like may be various as described above, and the content is not particularly limited.
本実施形態に係るアルコール飲料の果汁の含有量は0w/w%でもよいが、例えば、0.5w/w%以上、0.8w/w%以上、1w/w%以上であってもよく、5w/w%以下、3w/w%以下、2w/w%以下、1.2w/w%以下であってもよい。
なお、果汁の含有量は、「含有量(果汁率換算)%(詳細には、w/w%)」=「飲料100g中への果汁配合量(g)」×「濃縮倍率」/100g×100により算出することができる。ここで、「濃縮倍率」(ストレート果汁を100%としたときの果汁の相対的濃縮倍率)を算出するにあたり、JAS規格に準ずるものとし、例えば、酸度が9%のレモン果汁を用いた場合、果実飲料の日本農林規格(平成28年2月24日農林水産省告示第489号)の別表4によるとレモンの基準酸度は4.5%であるから、このレモン果汁は、2倍濃縮のレモン果汁となる。 The content of the fruit juice of the alcoholic beverage according to the present embodiment may be 0 w / w% or more, but may be, for example, 0.5 w / w% or more, 0.8 w / w% or more, 1 w / w% or more. It may be 5 w / w% or less, 3 w / w% or less, 2 w / w% or less, and 1.2 w / w% or less.
The content of fruit juice is "content (converted to fruit juice ratio)% (specifically, w / w%)" = "amount of fruit juice mixed in 100 g of beverage (g)" x "concentration ratio" / 100 g x It can be calculated by 100. Here, in calculating the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is 100%), it shall be in accordance with the JAS standard, for example, when lemon juice with an acidity of 9% is used. According to Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489), the standard acidity of lemon is 4.5%, so this lemon juice is a double-concentrated lemon. It becomes fruit juice.
なお、果汁の含有量は、「含有量(果汁率換算)%(詳細には、w/w%)」=「飲料100g中への果汁配合量(g)」×「濃縮倍率」/100g×100により算出することができる。ここで、「濃縮倍率」(ストレート果汁を100%としたときの果汁の相対的濃縮倍率)を算出するにあたり、JAS規格に準ずるものとし、例えば、酸度が9%のレモン果汁を用いた場合、果実飲料の日本農林規格(平成28年2月24日農林水産省告示第489号)の別表4によるとレモンの基準酸度は4.5%であるから、このレモン果汁は、2倍濃縮のレモン果汁となる。 The content of the fruit juice of the alcoholic beverage according to the present embodiment may be 0 w / w% or more, but may be, for example, 0.5 w / w% or more, 0.8 w / w% or more, 1 w / w% or more. It may be 5 w / w% or less, 3 w / w% or less, 2 w / w% or less, and 1.2 w / w% or less.
The content of fruit juice is "content (converted to fruit juice ratio)% (specifically, w / w%)" = "amount of fruit juice mixed in 100 g of beverage (g)" x "concentration ratio" / 100 g x It can be calculated by 100. Here, in calculating the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is 100%), it shall be in accordance with the JAS standard, for example, when lemon juice with an acidity of 9% is used. According to Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489), the standard acidity of lemon is 4.5%, so this lemon juice is a double-concentrated lemon. It becomes fruit juice.
(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。 (Alcoholic beverage in a container)
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling various containers with alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and anything currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of 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。 (Alcoholic beverage in a container)
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling various containers with alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and anything currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of 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、後味のアルコール感が低減している。
また、本実施形態に係るアルコール飲料は、香り立ちと後味のキレが増強し、のみやすさが向上し、さらに、飲料としての総合評価も良好なものとなっている。 As described above, the alcoholic beverage according to the present embodiment has a reduced aftertaste of alcohol.
In addition, the alcoholic beverage according to the present embodiment has enhanced aroma and sharpness of aftertaste, improved ease of use, and has a good overall evaluation as a beverage.
また、本実施形態に係るアルコール飲料は、香り立ちと後味のキレが増強し、のみやすさが向上し、さらに、飲料としての総合評価も良好なものとなっている。 As described above, the alcoholic beverage according to the present embodiment has a reduced aftertaste of alcohol.
In addition, the alcoholic beverage according to the present embodiment has enhanced aroma and sharpness of aftertaste, improved ease of use, and has a good overall evaluation as a beverage.
[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、混合工程と、後処理工程と、を含む。 [Manufacturing method of alcoholic beverages]
Next, a method for producing an alcoholic beverage according to the present embodiment will be described.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step and a post-treatment step.
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、混合工程と、後処理工程と、を含む。 [Manufacturing method of alcoholic beverages]
Next, a method for producing an alcoholic beverage according to the present embodiment will be described.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step and a post-treatment step.
混合工程では、混合タンクに、水、乳酸カルシウム、塩化マグネシウム、アルコール、添加剤などを適宜投入して混合後液を製造する。
この混合工程において、乳酸カルシウムの含有量や塩化マグネシウムの含有量などが前記した所定範囲内となるように各原料を混合し、調整すればよい。 In the mixing step, water, calcium lactate, magnesium chloride, alcohol, additives and the like are appropriately added to the mixing tank to produce a liquid after mixing.
In this mixing step, each raw material may be mixed and adjusted so that the content of calcium lactate, the content of magnesium chloride, and the like are within the above-mentioned predetermined ranges.
この混合工程において、乳酸カルシウムの含有量や塩化マグネシウムの含有量などが前記した所定範囲内となるように各原料を混合し、調整すればよい。 In the mixing step, water, calcium lactate, magnesium chloride, alcohol, additives and the like are appropriately added to the mixing tank to produce a liquid after mixing.
In this mixing step, each raw material may be mixed and adjusted so that the content of calcium lactate, the content of magnesium chloride, and the like are within the above-mentioned predetermined ranges.
そして、後処理工程では、例えば、ろ過、殺菌、炭酸ガスの付加、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おいて充填するのが好ましい。そして、後処理工程での各処理の順序は特に限定されない。 Then, in the post-treatment step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary.
The filtration treatment in the post-treatment step can be performed by a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably performed by plate sterilization from the viewpoint of treatment speed and the like, but is not limited to this as long as the same treatment can be performed. Further, the filling treatment in the post-treatment step is preferably filled in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The order of each treatment in the post-treatment step is not particularly limited.
なお、後処理工程のろ過処理は、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おいて充填するのが好ましい。そして、後処理工程での各処理の順序は特に限定されない。 Then, in the post-treatment step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary.
The filtration treatment in the post-treatment step can be performed by a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably performed by plate sterilization from the viewpoint of treatment speed and the like, but is not limited to this as long as the same treatment can be performed. Further, the filling treatment in the post-treatment step is preferably filled in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The order of each treatment in the post-treatment step is not particularly limited.
なお、混合工程及び後処理工程におい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よって行うことができる。
Note that each treatment performed in the mixing step and the post-treatment step can be performed by equipment generally used for producing RTD beverages and the like.
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によると、後味のアルコール感が低減しているアルコール飲料を製造することができる。
また、本実施形態に係るアルコール飲料の製造方法によると、香り立ちと後味のキレが増強し、のみやすさが向上し、さらに、飲料としての総合評価も良好なアルコール飲料を製造することができる。 As described above, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage having a reduced aftertaste of alcohol.
Further, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage having an enhanced aroma and sharpness of aftertaste, improved ease of use, and a good overall evaluation as a beverage. ..
また、本実施形態に係るアルコール飲料の製造方法によると、香り立ちと後味のキレが増強し、のみやすさが向上し、さらに、飲料としての総合評価も良好なアルコール飲料を製造することができる。 As described above, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage having a reduced aftertaste of alcohol.
Further, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage having an enhanced aroma and sharpness of aftertaste, improved ease of use, and a good overall evaluation as a beverage. ..
[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、無糖のアルコール飲料の後味のアルコール感を低減させる香味向上方法であって、アルコール飲料について、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有させる工程を含む方法である。
なお、各成分の含有量等については、前記した「アルコール飲料」において説明した値と同じである。 [How to improve the flavor of alcoholic beverages]
Next, a method for improving the flavor of the alcoholic beverage according to the present embodiment will be described.
The method for improving the flavor of an alcoholic beverage according to the present embodiment is a method for improving the flavor of an alcoholic beverage that reduces the aftertaste of a sugar-free alcoholic beverage. It is a method including a step of containing.
The content and the like of each component are the same as the values described in the above-mentioned "alcoholic beverage".
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、無糖のアルコール飲料の後味のアルコール感を低減させる香味向上方法であって、アルコール飲料について、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有させる工程を含む方法である。
なお、各成分の含有量等については、前記した「アルコール飲料」において説明した値と同じである。 [How to improve the flavor of alcoholic beverages]
Next, a method for improving the flavor of the alcoholic beverage according to the present embodiment will be described.
The method for improving the flavor of an alcoholic beverage according to the present embodiment is a method for improving the flavor of an alcoholic beverage that reduces the aftertaste of a sugar-free alcoholic beverage. It is a method including a step of containing.
The content and the like of each component are the same as the values described in the above-mentioned "alcoholic beverage".
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によると、後味のアルコール感を低減させることができる。
また、本実施形態に係るアルコール飲料の香味向上方法によると、香り立ちと後味のキレを増強させ、のみやすさを向上させ、さらに、飲料としての総合評価を良好なものにすることができる。 As described above, according to the method for improving the flavor of alcoholic beverages according to the present embodiment, it is possible to reduce the alcoholic sensation of the aftertaste.
Further, according to the method for improving the flavor of alcoholic beverages according to the present embodiment, it is possible to enhance the aroma and sharpness of the aftertaste, improve the ease of use, and further improve the overall evaluation as a beverage.
また、本実施形態に係るアルコール飲料の香味向上方法によると、香り立ちと後味のキレを増強させ、のみやすさを向上させ、さらに、飲料としての総合評価を良好なものにすることができる。 As described above, according to the method for improving the flavor of alcoholic beverages according to the present embodiment, it is possible to reduce the alcoholic sensation of the aftertaste.
Further, according to the method for improving the flavor of alcoholic beverages according to the present embodiment, it is possible to enhance the aroma and sharpness of the aftertaste, improve the ease of use, and further improve the overall evaluation as a beverage.
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、本発明について説明する。
Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.
[サンプルの準備]
表1~7の各サンプルは、表に示す量となるように、ウォッカ、乳酸カルシウム、クエン酸(無水)、クエン酸三ナトリウム、L-アスコルビン酸、レモンフレーバー、炭酸水、純水を適宜配合してサンプルを準備した。そして、表4のサンプル7-2と表7のサンプル10-2~10-5のみ、高甘味度甘味料(スクラロース)を配合し、表5のサンプル8-2~8-3のみ、乳酸カルシウムに代えて塩化マグネシウムを配合し、表6のサンプル9-2のみ、レモン果汁を配合した。
なお、表1~7の各サンプルの20℃におけるガス圧(全圧)は2.2kg/cm2とした。そして、表1~7の酸度については、クエン酸(無水)で調整し、表に挙げていないその他の成分(レモンフレーバー、クエン酸三ナトリウム、L-アスコルビン酸など)の含有量は、表の各サンプル間において略一定とした。 [Preparation of sample]
Each sample in Tables 1 to 7 is appropriately mixed with voca, calcium lactate, citric acid (anhydrous), trisodium citrate, L-ascorbic acid, lemon flavor, carbonated water, and pure water so as to be in the amounts shown in the table. And prepared a sample. Then, only the samples 7-2 in Table 4 and the samples 10-2 to 10-5 in Table 7 were mixed with a high-intensity sweetener (sucralose), and only the samples 8-2 to 8-3 in Table 5 were calcium lactate. Magnesium chloride was added instead of the above, and lemon juice was added only to sample 9-2 in Table 6.
The gas pressure (total pressure) of each sample in Tables 1 to 7 at 20 ° C. was 2.2 kg / cm 2 . The acidity in Tables 1 to 7 is adjusted with citric acid (anhydrous), and the content of other components (lemon flavor, trisodium citrate, L-ascorbic acid, etc.) not listed in the table is shown in the table. It was made substantially constant between each sample.
表1~7の各サンプルは、表に示す量となるように、ウォッカ、乳酸カルシウム、クエン酸(無水)、クエン酸三ナトリウム、L-アスコルビン酸、レモンフレーバー、炭酸水、純水を適宜配合してサンプルを準備した。そして、表4のサンプル7-2と表7のサンプル10-2~10-5のみ、高甘味度甘味料(スクラロース)を配合し、表5のサンプル8-2~8-3のみ、乳酸カルシウムに代えて塩化マグネシウムを配合し、表6のサンプル9-2のみ、レモン果汁を配合した。
なお、表1~7の各サンプルの20℃におけるガス圧(全圧)は2.2kg/cm2とした。そして、表1~7の酸度については、クエン酸(無水)で調整し、表に挙げていないその他の成分(レモンフレーバー、クエン酸三ナトリウム、L-アスコルビン酸など)の含有量は、表の各サンプル間において略一定とした。 [Preparation of sample]
Each sample in Tables 1 to 7 is appropriately mixed with voca, calcium lactate, citric acid (anhydrous), trisodium citrate, L-ascorbic acid, lemon flavor, carbonated water, and pure water so as to be in the amounts shown in the table. And prepared a sample. Then, only the samples 7-2 in Table 4 and the samples 10-2 to 10-5 in Table 7 were mixed with a high-intensity sweetener (sucralose), and only the samples 8-2 to 8-3 in Table 5 were calcium lactate. Magnesium chloride was added instead of the above, and lemon juice was added only to sample 9-2 in Table 6.
The gas pressure (total pressure) of each sample in Tables 1 to 7 at 20 ° C. was 2.2 kg / cm 2 . The acidity in Tables 1 to 7 is adjusted with citric acid (anhydrous), and the content of other components (lemon flavor, trisodium citrate, L-ascorbic acid, etc.) not listed in the table is shown in the table. It was made substantially constant between each sample.
[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、訓練された識別能力のあるパネルが下記評価基準に則って「香り立ち」、「後味のキレ」、「後味のアルコール感」、「のみやすさ」、「飲料としての総合評価」について、-2点、-1点、0点、1点、2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、全ての評価は、サンプルを飲んで評価した。また、表1~4の各サンプルはパネル6名、表5~6の各サンプルはパネル5名、表7の各サンプルはパネル4名で点数付けを実施した。 [contents of the test]
For each sample produced by the above method, a trained and discriminating panel will follow the criteria below for "fragrance", "aftertaste sharpness", "aftertaste alcoholic", "easiness", and "easiness". Regarding "Comprehensive evaluation as a beverage", an independent score was given on a 5-point scale of -2 points, -1 point, 0 points, 1 point, and 2 points, and the average value was calculated.
All evaluations were made by drinking a sample. In addition, each sample in Tables 1 to 4 was scored by 6 panels, each sample in Tables 5 to 6 was scored by 5 panels, and each sample in Table 7 was scored by 4 panels.
前記の方法により製造した各サンプルについて、訓練された識別能力のあるパネルが下記評価基準に則って「香り立ち」、「後味のキレ」、「後味のアルコール感」、「のみやすさ」、「飲料としての総合評価」について、-2点、-1点、0点、1点、2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、全ての評価は、サンプルを飲んで評価した。また、表1~4の各サンプルはパネル6名、表5~6の各サンプルはパネル5名、表7の各サンプルはパネル4名で点数付けを実施した。 [contents of the test]
For each sample produced by the above method, a trained and discriminating panel will follow the criteria below for "fragrance", "aftertaste sharpness", "aftertaste alcoholic", "easiness", and "easiness". Regarding "Comprehensive evaluation as a beverage", an independent score was given on a 5-point scale of -2 points, -1 point, 0 points, 1 point, and 2 points, and the average value was calculated.
All evaluations were made by drinking a sample. In addition, each sample in Tables 1 to 4 was scored by 6 panels, each sample in Tables 5 to 6 was scored by 5 panels, and each sample in Table 7 was scored by 4 panels.
そして、各評価(「飲料としての総合評価」以外の評価)は、サンプル番号の後方番号が1であるサンプルを対照サンプルとし、当該対照サンプルの表に示す点数(0点)を基準点とした。そして、各評価は、サンプル番号の前方番号が同じ対照サンプルと比較して評価した。具体的には、対照サンプルは、サンプル1-1、2-1、3-1、4-1、5-1、6-1、7-1、8-1、9-1、10-1であり、例えば、サンプル1-5の後味のアルコール感の評価は、サンプル番号の前方番号が同じであって後方番号が1であるサンプル1-1(対照サンプル)の後味のアルコール感を0点(基準点)とした比較によって評価を行った。
In each evaluation (evaluation other than "comprehensive evaluation as a beverage"), a sample having a back number of 1 as a sample number was used as a control sample, and a score (0 points) shown in the table of the control sample was used as a reference point. .. Then, each evaluation was evaluated by comparing with a control sample having the same front number of the sample number. Specifically, the control samples are samples 1-1, 2-1 and 3-1, 4-1 and 5-1, 6-1 and 7-1, 8-1, 9-1, and 10-1. Yes, for example, in the evaluation of the alcoholic sensation of the aftertaste of Samples 1-5, the alcoholic sensation of the aftertaste of Sample 1-1 (control sample) having the same front number of the sample number and 1 of the rear number is 0 points ( The evaluation was performed by comparison with the reference point).
(香り立ち:評価基準)
香り立ちの評価は、対照サンプルを基準とし、「香り立ちが対照サンプルより弱い」場合を-2点、「香り立ちが対照サンプルと同程度である」場合を0点、「香り立ちが対照サンプルより強い」場合を2点と評価した。そして、香り立ちについては、点数が高いほど増強されており、好ましいと判断できる。 (Scent standing: evaluation criteria)
The evaluation of fragrance is based on the control sample, with -2 points for "the scent is weaker than the control sample", 0 points for "the scent is about the same as the control sample", and "the scent is the control sample". The case of "stronger" was evaluated as 2 points. The higher the score, the stronger the fragrance, and it can be judged that it is preferable.
香り立ちの評価は、対照サンプルを基準とし、「香り立ちが対照サンプルより弱い」場合を-2点、「香り立ちが対照サンプルと同程度である」場合を0点、「香り立ちが対照サンプルより強い」場合を2点と評価した。そして、香り立ちについては、点数が高いほど増強されており、好ましいと判断できる。 (Scent standing: evaluation criteria)
The evaluation of fragrance is based on the control sample, with -2 points for "the scent is weaker than the control sample", 0 points for "the scent is about the same as the control sample", and "the scent is the control sample". The case of "stronger" was evaluated as 2 points. The higher the score, the stronger the fragrance, and it can be judged that it is preferable.
ここで、「香り立ち」とは、サンプルを飲んでいる最中に感じる香気(サンプルに含有させたレモンフレーバーの香気)の鮮明さであり、香気をはっきりと鮮明に感じる場合は香り立ちが強いと判断でき、香気がぼやけて感じる場合は香り立ちが弱いと判断できる。
Here, "scenting" is the sharpness of the scent (the scent of the lemon flavor contained in the sample) that is felt while drinking the sample, and if the scent is clearly and clearly felt, the scent is strong. If the scent is blurred, it can be judged that the scent is weak.
(後味のキレ:評価基準)
後味のキレの評価は、対照サンプルを基準とし、「後味のキレが対照サンプルより弱い」場合を-2点、「後味のキレが対照サンプルと同程度である」場合を0点、「後味のキレが対照サンプルより強い」場合を2点と評価した。そして、後味のキレについては、点数が高いほど増強されており、好ましいと判断できる。 (Aftertaste sharpness: evaluation criteria)
The evaluation of the sharpness of the aftertaste is based on the control sample, with -2 points for "the sharpness of the aftertaste is weaker than that of the control sample", 0 points for "the sharpness of the aftertaste is about the same as that of the control sample", and "aftertaste". The case where the sharpness is stronger than the control sample was evaluated as 2 points. The sharpness of the aftertaste is enhanced as the score is higher, and it can be judged that it is preferable.
後味のキレの評価は、対照サンプルを基準とし、「後味のキレが対照サンプルより弱い」場合を-2点、「後味のキレが対照サンプルと同程度である」場合を0点、「後味のキレが対照サンプルより強い」場合を2点と評価した。そして、後味のキレについては、点数が高いほど増強されており、好ましいと判断できる。 (Aftertaste sharpness: evaluation criteria)
The evaluation of the sharpness of the aftertaste is based on the control sample, with -2 points for "the sharpness of the aftertaste is weaker than that of the control sample", 0 points for "the sharpness of the aftertaste is about the same as that of the control sample", and "aftertaste". The case where the sharpness is stronger than the control sample was evaluated as 2 points. The sharpness of the aftertaste is enhanced as the score is higher, and it can be judged that it is preferable.
ここで、「後味のキレ」とは、苦味、えぐみ、甘さなどのアルコール飲料全体の後味が無くなる迅速性であって、これらの香味が瞬時に無くなる場合は後味のキレが強いと判断でき、これらの香味がダラダラと残る場合は後味のキレが弱いと判断できる。
Here, the "sharpness of the aftertaste" is the speed with which the aftertaste of the entire alcoholic beverage such as bitterness, harshness, and sweetness disappears, and if these flavors disappear instantly, it can be judged that the sharpness of the aftertaste is strong. If these flavors remain sloppy, it can be judged that the aftertaste is weak.
(後味のアルコール感:評価基準)
後味のアルコール感の評価は、対照サンプルを基準とし、「後味のアルコール感が対照サンプルより弱い」場合を-2点、「後味のアルコール感が対照サンプルと同程度である」場合を0点、「後味のアルコール感が対照サンプルより強い」場合を2点と評価した。そして、後味のアルコール感については、点数が低いほど低減されており、好ましいと判断できる。 (Alcohol feeling aftertaste: evaluation criteria)
The evaluation of the alcoholic feeling of the aftertaste is based on the control sample, and the case where "the alcoholic feeling of the aftertaste is weaker than that of the control sample" is -2 points, and the case where "the alcoholic feeling of the aftertaste is similar to that of the control sample" is 0 points. The case where "the alcoholic feeling of the aftertaste is stronger than that of the control sample" was evaluated as 2 points. The lower the score, the lower the alcoholic sensation of the aftertaste, and it can be judged that it is preferable.
後味のアルコール感の評価は、対照サンプルを基準とし、「後味のアルコール感が対照サンプルより弱い」場合を-2点、「後味のアルコール感が対照サンプルと同程度である」場合を0点、「後味のアルコール感が対照サンプルより強い」場合を2点と評価した。そして、後味のアルコール感については、点数が低いほど低減されており、好ましいと判断できる。 (Alcohol feeling aftertaste: evaluation criteria)
The evaluation of the alcoholic feeling of the aftertaste is based on the control sample, and the case where "the alcoholic feeling of the aftertaste is weaker than that of the control sample" is -2 points, and the case where "the alcoholic feeling of the aftertaste is similar to that of the control sample" is 0 points. The case where "the alcoholic feeling of the aftertaste is stronger than that of the control sample" was evaluated as 2 points. The lower the score, the lower the alcoholic sensation of the aftertaste, and it can be judged that it is preferable.
ここで、「後味のアルコール感」とは、後味(口に含んだサンプルを飲み込む瞬間あたり)において感じる「アルコールの苦味やえぐみ」のボリュームの大きさであり、後味においてこれらの香味を強く(これらの香味のボリュームが大きく)感じる場合は後味のアルコール感が強いと判断でき、後味においてこれらの香味を弱く(これらの香味のボリュームが小さく)感じる場合は後味のアルコール感が弱いと判断できる。
Here, the "alcoholic feeling of aftertaste" is the magnitude of the volume of "alcoholic bitterness and harshness" felt in the aftertaste (around the moment when the sample contained in the mouth is swallowed), and these flavors are strongly strengthened in the aftertaste (these are). If the volume of the flavor is large), it can be judged that the alcoholic feeling of the aftertaste is strong, and if the aftertaste is weak (the volume of these flavors is small), it can be judged that the alcoholic feeling of the aftertaste is weak.
(のみやすさ:評価基準)
のみやすさの評価は、対照サンプルを基準とし、「対照サンプルよりのみにくい」場合を-2点、「対照サンプルとのみやすさが同程度である」場合を0点、「対照サンプルよりのみやすい」場合を2点と評価した。そして、のみやすさについては、点数が高いほど向上されており、好ましいと判断できる。 (Ease of ease: evaluation criteria)
The evaluation of ease is based on the control sample, with -2 points for "difficult only with the control sample", 0 points for "similar ease with the control sample", and "only easier than the control sample". The case was evaluated as 2 points. The higher the score, the better the ease of use, and it can be judged that it is preferable.
のみやすさの評価は、対照サンプルを基準とし、「対照サンプルよりのみにくい」場合を-2点、「対照サンプルとのみやすさが同程度である」場合を0点、「対照サンプルよりのみやすい」場合を2点と評価した。そして、のみやすさについては、点数が高いほど向上されており、好ましいと判断できる。 (Ease of ease: evaluation criteria)
The evaluation of ease is based on the control sample, with -2 points for "difficult only with the control sample", 0 points for "similar ease with the control sample", and "only easier than the control sample". The case was evaluated as 2 points. The higher the score, the better the ease of use, and it can be judged that it is preferable.
ここで、「のみやすさ」とは、飲料がスムースに飲める度合いであり、アルコールの刺々しさがない結果(低減された結果)、飲料の香味が丸みがあるために飲み込みやすい場合は「のみやすい」と判断でき、アルコールの刺々しさがある結果(低減されていない結果)、飲料の香味にカドがあるために飲み込みにくい場合は「のみにくい」と判断できる。
Here, "ease of drinking" is the degree to which the beverage can be drunk smoothly, and if the result is that there is no piercing of alcohol (result of reduction) and the flavor of the beverage is rounded, it is easy to swallow. It can be judged as "easy", and if it is difficult to swallow due to the bitingness of alcohol (result that is not reduced) and the flavor of the beverage, it can be judged as "difficult to swallow".
(飲料としての総合評価:評価基準)
飲料としての総合評価については、基準点を設けず、「飲料としての総合評価が悪い」場合を-2点、「飲料としての総合評価が悪くも良くもない」場合を0点、「飲料としての総合評価が良い」場合を2点と評価した。 (Comprehensive evaluation as a beverage: evaluation criteria)
Regarding the overall evaluation as a beverage, no reference point is set, and the case where "the overall evaluation as a beverage is bad" is -2 points, the case where "the overall evaluation as a beverage is neither bad nor good" is 0 points, and "as a beverage". The overall evaluation of "is good" was evaluated as 2 points.
飲料としての総合評価については、基準点を設けず、「飲料としての総合評価が悪い」場合を-2点、「飲料としての総合評価が悪くも良くもない」場合を0点、「飲料としての総合評価が良い」場合を2点と評価した。 (Comprehensive evaluation as a beverage: evaluation criteria)
Regarding the overall evaluation as a beverage, no reference point is set, and the case where "the overall evaluation as a beverage is bad" is -2 points, the case where "the overall evaluation as a beverage is neither bad nor good" is 0 points, and "as a beverage". The overall evaluation of "is good" was evaluated as 2 points.
ここで、「飲料としての総合評価」とは、アルコール飲料としての香味のバランスであり、例えば、特定成分に基づく香味が強く感じられることで香味のバランスが崩れている場合は、悪いとの評価となる。
Here, the "comprehensive evaluation as a beverage" is the balance of flavor as an alcoholic beverage. For example, if the flavor is strongly perceived based on a specific component and the balance of flavor is lost, it is evaluated as bad. Will be.
表に、各サンプルの含有量等を示すとともに、各評価の結果を示す。なお、表に示す各成分の数値および指標は、最終製品における含有量および指標である。また、表のレモン果汁の含有量は、果汁率換算の値である。
そして、表の酸度は、各サンプルの酸味料の含有量とレモン果汁の含有量に定数(クエン酸(無水)の場合は1、レモン果汁の場合は0.1)を乗じ、適宜合算して算出した値である。なお、クエン酸三ナトリウムとL-アスコルビン酸は酸度(クエン酸換算の酸度)にほとんど影響を与えないことから、表の酸度を算出する際の算出式から除外した。 The table shows the content of each sample and the results of each evaluation. The numerical values and indicators of each component shown in the table are the contents and indicators in the final product. In addition, the content of lemon juice in the table is a value in terms of fruit juice rate.
The acidity in the table is calculated by multiplying the acidulant content and lemon juice content of each sample by a constant (1 for citric acid (anhydrous) and 0.1 for lemon juice) and adding them up as appropriate. It is a calculated value. Since trisodium citrate and L-ascorbic acid have almost no effect on the acidity (acidity in terms of citric acid), they were excluded from the calculation formula when calculating the acidity in the table.
そして、表の酸度は、各サンプルの酸味料の含有量とレモン果汁の含有量に定数(クエン酸(無水)の場合は1、レモン果汁の場合は0.1)を乗じ、適宜合算して算出した値である。なお、クエン酸三ナトリウムとL-アスコルビン酸は酸度(クエン酸換算の酸度)にほとんど影響を与えないことから、表の酸度を算出する際の算出式から除外した。 The table shows the content of each sample and the results of each evaluation. The numerical values and indicators of each component shown in the table are the contents and indicators in the final product. In addition, the content of lemon juice in the table is a value in terms of fruit juice rate.
The acidity in the table is calculated by multiplying the acidulant content and lemon juice content of each sample by a constant (1 for citric acid (anhydrous) and 0.1 for lemon juice) and adding them up as appropriate. It is a calculated value. Since trisodium citrate and L-ascorbic acid have almost no effect on the acidity (acidity in terms of citric acid), they were excluded from the calculation formula when calculating the acidity in the table.
(結果の検討)
表1は、乳酸カルシウムの含有量を変化させた結果を示す。
表1のサンプル1-1~1-7の結果から、乳酸カルシウムを含有させることによって、「後味のアルコール感」が低減できることが確認できた。
また、表1のサンプル1-1~1-7の結果から、乳酸カルシウムの含有量が増えるにしたがって、「香り立ち」と「後味のキレ」と「のみやすさ」と「飲料としての総合評価」の4項目の点数が上昇する傾向を確認できたものの、乳酸カルシウムの含有量が増え過ぎると、この4項目の点数が若干低下することも確認できた。 (Examination of results)
Table 1 shows the results of changing the content of calcium lactate.
From the results of Samples 1-1 to 1-7 in Table 1, it was confirmed that the "alcoholic feeling of aftertaste" can be reduced by containing calcium lactate.
In addition, from the results of Samples 1-1 to 1-7 in Table 1, as the content of calcium lactate increases, "fragrance", "sharpness of aftertaste", "easiness" and "comprehensive evaluation as a beverage" Although it was confirmed that the scores of these four items tended to increase, it was also confirmed that the scores of these four items decreased slightly when the content of calcium lactate increased too much.
表1は、乳酸カルシウムの含有量を変化させた結果を示す。
表1のサンプル1-1~1-7の結果から、乳酸カルシウムを含有させることによって、「後味のアルコール感」が低減できることが確認できた。
また、表1のサンプル1-1~1-7の結果から、乳酸カルシウムの含有量が増えるにしたがって、「香り立ち」と「後味のキレ」と「のみやすさ」と「飲料としての総合評価」の4項目の点数が上昇する傾向を確認できたものの、乳酸カルシウムの含有量が増え過ぎると、この4項目の点数が若干低下することも確認できた。 (Examination of results)
Table 1 shows the results of changing the content of calcium lactate.
From the results of Samples 1-1 to 1-7 in Table 1, it was confirmed that the "alcoholic feeling of aftertaste" can be reduced by containing calcium lactate.
In addition, from the results of Samples 1-1 to 1-7 in Table 1, as the content of calcium lactate increases, "fragrance", "sharpness of aftertaste", "easiness" and "comprehensive evaluation as a beverage" Although it was confirmed that the scores of these four items tended to increase, it was also confirmed that the scores of these four items decreased slightly when the content of calcium lactate increased too much.
表2は、アルコール度数を変化させた状態での乳酸カルシウムの影響を確認した結果を示す。
表2の各サンプルの結果から、表2に示すいずれのアルコール度数であっても乳酸カルシウムに基づく各効果が大方発揮されることが確認できた。
そして、後味のアルコール感については、表2の各サンプルの中でも、サンプル3-2、4-2、5-2(特に、サンプル3-2)が非常に好ましい結果となった。 Table 2 shows the results of confirming the effect of calcium lactate on a state where the alcohol content was changed.
From the results of each sample in Table 2, it was confirmed that each effect based on calcium lactate was mostly exhibited regardless of the alcohol content shown in Table 2.
Regarding the alcoholic sensation of the aftertaste, among the samples in Table 2, Samples 3-2, 4-2, and 5-2 (particularly, Sample 3-2) gave very favorable results.
表2の各サンプルの結果から、表2に示すいずれのアルコール度数であっても乳酸カルシウムに基づく各効果が大方発揮されることが確認できた。
そして、後味のアルコール感については、表2の各サンプルの中でも、サンプル3-2、4-2、5-2(特に、サンプル3-2)が非常に好ましい結果となった。 Table 2 shows the results of confirming the effect of calcium lactate on a state where the alcohol content was changed.
From the results of each sample in Table 2, it was confirmed that each effect based on calcium lactate was mostly exhibited regardless of the alcohol content shown in Table 2.
Regarding the alcoholic sensation of the aftertaste, among the samples in Table 2, Samples 3-2, 4-2, and 5-2 (particularly, Sample 3-2) gave very favorable results.
表3は、酸味料を含有させていない状態での乳酸カルシウムの影響を確認した結果を示す。
表3のサンプル6-1~6-2の結果から、酸味料を含有させていない状態であっても、乳酸カルシウムに基づく各効果が発揮されることが確認できた。
ただ、表3のサンプル6-2と表1のサンプル1-5とを比較すると、酸味料を含有させたサンプル1-5の方が、各効果がより強く発揮される(対照サンプルからの点数差が大きい)ことも確認できた。 Table 3 shows the results of confirming the effect of calcium lactate in the state where no acidulant is contained.
From the results of Samples 6-1 to 6-2 in Table 3, it was confirmed that each effect based on calcium lactate was exhibited even in a state where no acidulant was contained.
However, when comparing Sample 6-2 in Table 3 and Sample 1-5 in Table 1, each effect is more strongly exhibited in Sample 1-5 containing an acidulant (scores from the control sample). It was also confirmed that the difference is large).
表3のサンプル6-1~6-2の結果から、酸味料を含有させていない状態であっても、乳酸カルシウムに基づく各効果が発揮されることが確認できた。
ただ、表3のサンプル6-2と表1のサンプル1-5とを比較すると、酸味料を含有させたサンプル1-5の方が、各効果がより強く発揮される(対照サンプルからの点数差が大きい)ことも確認できた。 Table 3 shows the results of confirming the effect of calcium lactate in the state where no acidulant is contained.
From the results of Samples 6-1 to 6-2 in Table 3, it was confirmed that each effect based on calcium lactate was exhibited even in a state where no acidulant was contained.
However, when comparing Sample 6-2 in Table 3 and Sample 1-5 in Table 1, each effect is more strongly exhibited in Sample 1-5 containing an acidulant (scores from the control sample). It was also confirmed that the difference is large).
表4は、高甘味度甘味料(スクラロース)を含有させた場合における乳酸カルシウムの影響を確認した結果を示す。
表4のサンプル7-1~7-2の結果から、スクラロースを含有させることによって、「後味のアルコール感」の低減効果、「香り立ち」の増強効果、「のみやすさ」の向上効果がより発揮される一方、「後味のキレ」が少し悪くなることが確認できた。 Table 4 shows the results of confirming the effect of calcium lactate when a high-intensity sweetener (sucralose) was contained.
From the results of Samples 7-1 to 7-2 in Table 4, by containing sucralose, the effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "fragrance", and the effect of improving the "easiness" are further enhanced. On the other hand, it was confirmed that the "sharpness of the aftertaste" became a little worse.
表4のサンプル7-1~7-2の結果から、スクラロースを含有させることによって、「後味のアルコール感」の低減効果、「香り立ち」の増強効果、「のみやすさ」の向上効果がより発揮される一方、「後味のキレ」が少し悪くなることが確認できた。 Table 4 shows the results of confirming the effect of calcium lactate when a high-intensity sweetener (sucralose) was contained.
From the results of Samples 7-1 to 7-2 in Table 4, by containing sucralose, the effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "fragrance", and the effect of improving the "easiness" are further enhanced. On the other hand, it was confirmed that the "sharpness of the aftertaste" became a little worse.
表5は、乳酸カルシウムの代わりに塩化マグネシウムを含有させた結果を示す。
表5のサンプル8-1~8-3の結果から、塩化マグネシウムを含有させることでも、「後味のアルコール感」の低減効果が発揮されることが確認できた。また、サンプル8-2については、「後味のアルコール感」の低減効果だけでなく、「後味のキレ」の増強効果と「のみやすさ」の向上効果が得られるとともに、「飲料としての総合評価」も上昇することが確認できた。
しかしながら、表5の各サンプルと表1の各サンプルとを比較すると、乳酸カルシウムを含有させた表1の各サンプルの方が、各効果がより強く発揮される(対照サンプルからの点数差が大きい)ことも確認できた。 Table 5 shows the results of containing magnesium chloride instead of calcium lactate.
From the results of Samples 8-1 to 8-3 in Table 5, it was confirmed that the effect of reducing the "alcoholic feeling of aftertaste" was exhibited even by containing magnesium chloride. Further, for sample 8-2, not only the effect of reducing the "alcoholic feeling of the aftertaste" but also the effect of enhancing the "sharpness of the aftertaste" and the effect of improving the "easiness" can be obtained, and the "comprehensive evaluation as a beverage" can be obtained. It was confirmed that "" also increased.
However, when comparing each sample in Table 5 with each sample in Table 1, each sample in Table 1 containing calcium lactate exerts a stronger effect (the difference in score from the control sample is large). ) Was also confirmed.
表5のサンプル8-1~8-3の結果から、塩化マグネシウムを含有させることでも、「後味のアルコール感」の低減効果が発揮されることが確認できた。また、サンプル8-2については、「後味のアルコール感」の低減効果だけでなく、「後味のキレ」の増強効果と「のみやすさ」の向上効果が得られるとともに、「飲料としての総合評価」も上昇することが確認できた。
しかしながら、表5の各サンプルと表1の各サンプルとを比較すると、乳酸カルシウムを含有させた表1の各サンプルの方が、各効果がより強く発揮される(対照サンプルからの点数差が大きい)ことも確認できた。 Table 5 shows the results of containing magnesium chloride instead of calcium lactate.
From the results of Samples 8-1 to 8-3 in Table 5, it was confirmed that the effect of reducing the "alcoholic feeling of aftertaste" was exhibited even by containing magnesium chloride. Further, for sample 8-2, not only the effect of reducing the "alcoholic feeling of the aftertaste" but also the effect of enhancing the "sharpness of the aftertaste" and the effect of improving the "easiness" can be obtained, and the "comprehensive evaluation as a beverage" can be obtained. It was confirmed that "" also increased.
However, when comparing each sample in Table 5 with each sample in Table 1, each sample in Table 1 containing calcium lactate exerts a stronger effect (the difference in score from the control sample is large). ) Was also confirmed.
表6は、レモン果汁を含有させた場合における乳酸カルシウムの影響を確認した結果を示す。
表6のサンプル9-1~9-2の結果から、レモン果汁を含有させることによって、「後味のアルコール感」の低減効果、「香り立ち」の増強効果、「後味のキレ」の増強効果、「のみやすさ」の向上効果がより強く発揮されるとともに、「飲料としての総合評価」も良くなることが確認できた。 Table 6 shows the results of confirming the effect of calcium lactate when lemon juice is contained.
From the results of Samples 9-1 to 9-2 in Table 6, by containing lemon juice, the effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "scenting", and the effect of enhancing the "sharpness of the aftertaste", It was confirmed that the effect of improving "easiness of drinking" was more strongly exhibited, and that "comprehensive evaluation as a beverage" was also improved.
表6のサンプル9-1~9-2の結果から、レモン果汁を含有させることによって、「後味のアルコール感」の低減効果、「香り立ち」の増強効果、「後味のキレ」の増強効果、「のみやすさ」の向上効果がより強く発揮されるとともに、「飲料としての総合評価」も良くなることが確認できた。 Table 6 shows the results of confirming the effect of calcium lactate when lemon juice is contained.
From the results of Samples 9-1 to 9-2 in Table 6, by containing lemon juice, the effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "scenting", and the effect of enhancing the "sharpness of the aftertaste", It was confirmed that the effect of improving "easiness of drinking" was more strongly exhibited, and that "comprehensive evaluation as a beverage" was also improved.
表7は、スクラロースを含有させた場合における乳酸カルシウムの影響を確認した結果を示す。
表7のサンプル10-2と10-3、サンプル10-4と10-5とを比較すると明らかなように、スクラロースを含有していた場合であっても、乳酸カルシウムを含有させることで、「後味のアルコール感」の低減効果、「香り立ち」の増強効果、「後味のキレ」の増強効果、「のみやすさ」の向上効果が発揮されるとともに、「飲料としての総合評価」も良くなることが確認できた。
なお、表7のサンプル10-2と10-3との各評価点数の差、サンプル10-4と10-5との各評価点数の差、表1のサンプル1-1と1-5との各評価点数の差を比較すると、サンプル1-1と1-5との各評価点数(後味のキレ以外の点数)の差が大きくなっていた。よって、高甘味度甘味料を含有させていない場合(サンプル1-1と1-5)において、本発明の各効果(後味のキレの増強効果以外)がより強く発揮されることが確認できた。 Table 7 shows the results of confirming the effect of calcium lactate when sucralose is contained.
As is clear when comparing Samples 10-2 and 10-3 and Samples 10-4 and 10-5 in Table 7, even when sucralose was contained, by adding calcium lactate, " The effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "fragrance", the effect of enhancing the "sharpness of the aftertaste", and the effect of improving the "easiness" are exhibited, and the "comprehensive evaluation as a beverage" is also improved. I was able to confirm that.
The difference in each evaluation score between Samples 10-2 and 10-3 in Table 7, the difference in each evaluation score between Samples 10-4 and 10-5, and the difference between Samples 1-1 and 1-5 in Table 1. Comparing the differences in the evaluation scores, the difference in the evaluation scores (points other than the sharpness of the aftertaste) between the samples 1-1 and 1-5 was large. Therefore, it was confirmed that each effect of the present invention (other than the effect of enhancing the sharpness of the aftertaste) is more strongly exerted when the high sweetness sweetener is not contained (Samples 1-1 and 1-5). ..
表7のサンプル10-2と10-3、サンプル10-4と10-5とを比較すると明らかなように、スクラロースを含有していた場合であっても、乳酸カルシウムを含有させることで、「後味のアルコール感」の低減効果、「香り立ち」の増強効果、「後味のキレ」の増強効果、「のみやすさ」の向上効果が発揮されるとともに、「飲料としての総合評価」も良くなることが確認できた。
なお、表7のサンプル10-2と10-3との各評価点数の差、サンプル10-4と10-5との各評価点数の差、表1のサンプル1-1と1-5との各評価点数の差を比較すると、サンプル1-1と1-5との各評価点数(後味のキレ以外の点数)の差が大きくなっていた。よって、高甘味度甘味料を含有させていない場合(サンプル1-1と1-5)において、本発明の各効果(後味のキレの増強効果以外)がより強く発揮されることが確認できた。 Table 7 shows the results of confirming the effect of calcium lactate when sucralose is contained.
As is clear when comparing Samples 10-2 and 10-3 and Samples 10-4 and 10-5 in Table 7, even when sucralose was contained, by adding calcium lactate, " The effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "fragrance", the effect of enhancing the "sharpness of the aftertaste", and the effect of improving the "easiness" are exhibited, and the "comprehensive evaluation as a beverage" is also improved. I was able to confirm that.
The difference in each evaluation score between Samples 10-2 and 10-3 in Table 7, the difference in each evaluation score between Samples 10-4 and 10-5, and the difference between Samples 1-1 and 1-5 in Table 1. Comparing the differences in the evaluation scores, the difference in the evaluation scores (points other than the sharpness of the aftertaste) between the samples 1-1 and 1-5 was large. Therefore, it was confirmed that each effect of the present invention (other than the effect of enhancing the sharpness of the aftertaste) is more strongly exerted when the high sweetness sweetener is not contained (Samples 1-1 and 1-5). ..
Claims (6)
- 無糖のアルコール飲料であって、
乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有するアルコール飲料。 It ’s a sugar-free alcoholic beverage.
An alcoholic beverage containing at least one of calcium lactate and magnesium chloride. - 乳酸カルシウムを含有し、
前記乳酸カルシウムの含有量が0.005~0.020w/v%である請求項1に記載のアルコール飲料。 Contains calcium lactate,
The alcoholic beverage according to claim 1, wherein the content of calcium lactate is 0.005 to 0.020 w / v%. - 高甘味度甘味料を含有しない請求項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, which does not contain a high-sweetness sweetener.
- 酸味料を含有する請求項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, which contains an acidulant.
- 無糖のアルコール飲料の製造方法であって、
乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有させる工程を含むアルコール飲料の製造方法。 It is a method for manufacturing sugar-free alcoholic beverages.
A method for producing an alcoholic beverage, which comprises a step of containing at least one of calcium lactate and magnesium chloride. - 無糖のアルコール飲料の後味のアルコール感を低減させる香味向上方法であって、
前記アルコール飲料について、乳酸カルシウム、及び、塩化マグネシウムのうち、少なくとも一方を含有させる工程を含むアルコール飲料の香味向上方法。 It is a flavor improving method that reduces the alcoholic feeling of the aftertaste of sugar-free alcoholic beverages.
A method for improving the flavor of an alcoholic beverage, which comprises a step of containing at least one of calcium lactate and magnesium chloride in the alcoholic beverage.
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JP2003153681A (en) * | 2001-09-07 | 2003-05-27 | Takara Holdings Inc | Method for producing distilled liquor |
CN108715785A (en) * | 2018-04-28 | 2018-10-30 | 黔西南州睿杰鹿业发展有限公司 | A kind of deer placenta wine and preparation method thereof |
JP2020048444A (en) * | 2018-09-25 | 2020-04-02 | サッポロビール株式会社 | Alcoholic beverage, method for producing alcoholic beverage, and method for reducing edge |
JP2020080829A (en) * | 2018-11-30 | 2020-06-04 | サッポロビール株式会社 | Mixed sweet potato shochu |
JP2020080830A (en) * | 2018-11-30 | 2020-06-04 | サッポロビール株式会社 | Mixed sweet potato shochu |
JP6724218B1 (en) * | 2019-07-09 | 2020-07-15 | 太陽化学株式会社 | Carbonate enhancer for alcoholic carbonated beverages |
CN111575138A (en) * | 2020-04-28 | 2020-08-25 | 曲水康益聚食品有限公司 | Preparation method of deer blood wine |
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JP2003153681A (en) * | 2001-09-07 | 2003-05-27 | Takara Holdings Inc | Method for producing distilled liquor |
CN108715785A (en) * | 2018-04-28 | 2018-10-30 | 黔西南州睿杰鹿业发展有限公司 | A kind of deer placenta wine and preparation method thereof |
JP2020048444A (en) * | 2018-09-25 | 2020-04-02 | サッポロビール株式会社 | Alcoholic beverage, method for producing alcoholic beverage, and method for reducing edge |
JP2020080829A (en) * | 2018-11-30 | 2020-06-04 | サッポロビール株式会社 | Mixed sweet potato shochu |
JP2020080830A (en) * | 2018-11-30 | 2020-06-04 | サッポロビール株式会社 | Mixed sweet potato shochu |
JP6724218B1 (en) * | 2019-07-09 | 2020-07-15 | 太陽化学株式会社 | Carbonate enhancer for alcoholic carbonated beverages |
CN111575138A (en) * | 2020-04-28 | 2020-08-25 | 曲水康益聚食品有限公司 | Preparation method of deer blood wine |
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