Classifications

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

Definitions

• the present invention relates to a citrus-flavored alcoholic beverage.
• alcoholic beverages having a citrus fruit flavor there are alcoholic beverages having a citrus fruit flavor (hereinafter, also referred to as "citrus-flavored alcoholic beverages”).
• citrus-flavored beverages such as citrus-flavored alcoholic beverages
• citrus-derived fruit juices and extracts can be added, and the citrus flavor can be characterized or enhanced in order to impart a citrus-specific flavor in the manufacturing process.
• Aroma components are added as fragrances and the like (for example, Patent Documents 1 to 3).
• An object of the present invention is to provide a novel technique capable of improving the flavor (deliciousness) of a citrus-flavored alcoholic beverage containing thymol.
• the present inventor has conceived to include thymol in the beverage in producing the above-mentioned citrus-flavored alcoholic beverage.
• Timor is an aroma component that is abundantly contained in Japanese citrus fruits such as yuzu, sudachi, and kabosu, and herbs such as thyme and oregano.
• timole By incorporating timole in a citrus-flavored beverage, a unique citrus flavor can be imparted.
• the present inventor has noticed that when thymol is contained in a citrus-flavored beverage containing alcohol, the flavor of the beverage may be lowered and the palatability may be lowered.
• the present inventor has found that the flavor of a beverage can be improved by containing a specific amount of cineole together with Timor in a citrus-flavored alcoholic beverage, and completed the present invention.
• the gist of the present invention is as follows. [1] Thymol whose content is 1.0 ppb or more, and A citrus-flavored alcoholic beverage containing cineole having a content of 50 ppb or more and 10,000 ppb or less. [2] The citrus-flavored alcoholic beverage according to [1], which contains citrus juice. [3] The citrus-flavored alcoholic beverage according to [1] or [2], wherein the citrus juice has a juice content of 3% or less. [4] The citrus-flavored alcoholic beverage according to any one of [1] to [3], which contains citrus juice. [5] The citrus-flavored alcoholic beverage according to any one of [1] to [4], which contains lemon juice.
• [6] The citrus fruit according to any one of [1] to [5], wherein the ratio (B) / (A) of the content (B) of cineole to the content (A) of thymol is 1.0 or more and 200 or less.
• Flavored alcoholic beverage [7] The citrus-flavored alcoholic beverage according to any one of [1] to [6], wherein the alcohol content is 1 v / v% or more and 9 v / v% or less.
• [8] The citrus-flavored alcoholic beverage according to any one of [1] to [7], which is a packaged beverage.
• Thymol is contained so that its content is 1.0 ppb or more.
• a method for producing a citrus-flavored alcoholic beverage which comprises containing cineole as having a content of 50 ppb or more and 10000 ppb or less.
• a method for improving flavor which comprises containing cineole in the citrus-flavored alcoholic beverage with a content of 50 ppb or more and 10,000 ppb or less.
• the present embodiment relates to a citrus-flavored alcoholic beverage, and the citrus-flavored alcoholic beverage contains thymol having a content of 1.0 ppb or more and cineole having a content of 50 ppb or more and 10,000 ppb or less.
• the alcoholic beverage means a beverage containing alcohol such as ethanol.
• the alcohol content is not particularly limited and can be appropriately set by those skilled in the art. The following is preferable.
• Alcoholic beverages are manufactured, for example, by blending water with alcoholic beverages (base alcoholic beverages).
• the base liquor is not particularly limited, and examples thereof include distilled liquor.
• Examples of the distilled liquor include gin, whiskey, vodka, shochu, alcohol for raw materials, and the like.
• one or more of these may be contained in the citrus-flavored alcoholic beverage of the present embodiment. can.
• the citrus-flavored alcoholic beverage is an alcoholic beverage having a taste and aroma reminiscent of citrus fruits when drunk.
• citrus fruits include oranges, grapefruits, perfume citrus fruits such as lemons, limes, sequers, daidai, yuzu, kabosu, sudachi, citron, and bush can, and natsumikan, hassaku, hyuganatsu, sweetie, and decopon.
• miscellaneous citrus fruits citrus fruits such as citrus fruits and citrus fruits, tanzeros such as seminols, pomelo, mandarin oranges, and kinkan.
• the citrus-flavored alcoholic beverage of the present embodiment contains thymol and cineole as described above.
• Thymol is a compound represented by C 10 H 14 O.
• thymol is contained in a content of 1.0 ppb or more.
• the upper limit of the thymol content is not particularly limited, but is preferably 500 ppb or less, more preferably 200 ppb or less, from the viewpoint of further improving the taste required for a citrus-flavored alcoholic beverage.
• Cineole (cineole, 1,8-cineole, 1,3,3-trimethyl-2-oxabicyclo [2.2.2] octane) is a compound represented by C 10 H 18 O.
• cineole is 50 ppb or more and 10,000 ppb or less.
• the content of cineole is preferably 100 ppb or more and 5000 ppb or less, and more preferably 500 ppb or more and 5000 ppb or less.
• the ratio (B) / (A) of the content (B) of cineole to the content (A) of thymol is 1. It is preferably 0 or more and 200 or less, more preferably 2.0 or more and 100 or less, and even more preferably 10 or more and 100 or less.
• the method for adjusting the contents of thymol and cineole in the citrus-flavored alcoholic beverage of the present embodiment is not particularly limited and can be appropriately carried out by those skilled in the art.
• the contents of thymol and cineole can be calculated from the raw material composition thereof, and can also be obtained according to a known method using a gas chromatograph mass spectrometer (GC / MS).
• GC / MS gas chromatograph mass spectrometer
• the content in the beverage can be obtained based on the method described in JP-A-2016-135110, and for cineole, the method described in FLAVOUR AND FRAGRANCE JOURNAL 2002; 17: 169-174. Based on this, the content in the beverage can be obtained.
• the citrus-flavored alcoholic beverage of the present embodiment may contain, in addition to thymol and cineole, other components as necessary to the extent that the problems of the present invention can be solved.
• Other ingredients include water, alcohol, and other ingredients that impart the flavor of citrus fruits, such as acidity agents, flavors, vitamins, colorants, antioxidants, emulsifiers, preservatives, sweeteners, and salt. , Seasonings, extracts, pH regulators (eg, citric acid, sodium citrate), quality stabilizers, thickeners and the like.
• citrus fruit juice (citrus juice)
• the citrus flavored alcoholic beverage of the present embodiment contains citrus juice.
• the fruit juice refers to a liquid component obtained by crushing the fruit, squeezing or straining the fruit, and removing the skin, seeds, etc. as necessary. Is also a concept.
• the fruit juice that can be contained in the alcoholic beverage include at least one fruit juice selected from the above-mentioned citrus fruits.
• the flavor can be further improved by applying the constitution of the present invention.
• one or more selected from the group consisting of lemon, lime, seeker, daidai, yuzu, kabos, sudachi, citron, and bush can.
• the citrus-flavored alcoholic beverage of the present embodiment may be a so-called fruit-free beverage that does not contain the fruit juice of the citrus fruit as long as the flavor of the citrus fruit can be felt.
• an alcoholic beverage containing a fragrance that reproduces the aroma characteristic of citrus fruits, or an alcoholic beverage containing an extract of citrus fruits containing an aroma component characteristic of citrus fruits may be used.
• Specific examples of the alcoholic beverage containing the citrus fruit extract include soaked liquor obtained by immersing the citrus fruit in alcohol.
• the citrus-flavored alcoholic beverage may be an alcoholic beverage containing two or more components of the above-mentioned citrus fruit juice, citrus fruit extract, and fragrance, in addition to those described above.
• the fruit juice content is the Brix value of the juice (straight fruit juice) obtained by squeezing an edible portion of fruit or the like and not subjected to treatment such as concentration, or the acidity converted into citric acid (hereinafter, simply acidity). It is also a relative concentration when 100% is used.
• the Brix value refers to the reading of the refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C. based on the JAS standard. The Brix value can be measured by using a known method and apparatus.
• the acidity can be expressed by the number of grams (anhydrous citric acid g / 100 g) when the amount of organic acid contained in 100 g is converted into citric acid.
• the acidity can also be measured by a method specified by the JAS standard acidity measuring method, specifically, a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
• a neutralization titration method quantitative formula
• the fruit juice content is calculated based on the Brix value or the acidity is determined for each type of fruit based on the JAS standard. For example, grapefruit is calculated based on Brix value and lemon is calculated based on acidity.
• the Brix value of sugars, honey, etc. added to the fruit juice is excluded.
• the fruit juice content of the citrus juice is preferably 3% or less (when it is no fruit juice). That is, it is preferable that the citrus juice is contained at a fruit juice content of 3% or less, or the fruit juice is not contained).
• the citrus-flavored alcoholic beverage of the present embodiment preferably has an acidity of 0.20 mg / 100 ml or more in terms of citric acid from the viewpoint of further improving the taste required for the citrus-flavored alcoholic beverage.
• the acidity of an alcoholic beverage is the number of grams (anhydrous citric acid g / 100 g) when the organic acid contained in 100 g of the alcoholic beverage is converted into citric acid, and can be measured by using a known method or apparatus.
• a specific measurement method a method defined by the acidity measurement method of the JAS standard, more specifically, a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution is used. Can be used. Therefore, the value of acidity can be appropriately adjusted by those skilled in the art, for example, by changing the type and content of the organic acid added to the beverage.
• the citrus-flavored alcoholic beverage of the present embodiment may contain carbon dioxide gas.
• the gas pressure when carbon dioxide gas is contained is not particularly limited and can be appropriately set by those skilled in the art, but the gas pressure is 1.5 to 3.5 gas from the viewpoint of imparting a refreshing aftertaste and pressure resistance of the container. It is preferably volume.
• the gas volume refers to the volume of carbon dioxide gas dissolved in the beverage at 1 atm and 20 ° C. to the volume ratio of the beverage.
• For the gas volume value after setting the sample to 20 ° C, attach an in-gas pressure gauge, open the stopcock once, perform a degassing (snift) operation, immediately close the stopcock, and shake vigorously to keep the pressure constant. It can be obtained as a value when it becomes.
• the citrus-flavored alcoholic beverage of the present embodiment is a mixture of alcohol, raw water, timol, cineole, and other components contained as necessary (for example, components related to citrus flavor such as lemon juice and lemon flavor). Can be obtained.
• the order in which the ingredients are added is not particularly limited and can be appropriately set by those skilled in the art.
• the raw material water may be a solution of the contained components in addition to the water itself.
• each component added to the citrus-flavored alcoholic beverage may be added alone or as a premixed mixture.
• the produced citrus-flavored alcoholic beverage of the present embodiment can be, for example, a packaged beverage enclosed in a container.
• the method of encapsulating the container is not particularly limited, and for example, it can be performed according to a conventional method.
• a known container can be appropriately selected and used, and the material and shape are not particularly limited.
• Specific examples of the container include a paper container, a transparent or translucent bottle, a transparent or translucent plastic container such as a PET bottle, and a metal can such as a steel can or an aluminum can.
• the unpleasant pungent odor and astringency derived from Timor are reduced.
• the aftertaste can be refreshed, and the flavor of citrus-flavored alcoholic beverages can be improved. As a result, it is possible to contribute to the provision of a beverage having a higher palatability.
• a citrus-flavored beverage base liquid (alcohol 5.1 v / v%, acidity 0.25, carbon dioxide gas pressure 2.3 gas volume) according to the formulation shown in Table 1 was prepared.
• Sample 1-4 (thymol concentration 50 ppb) of the reference test was used as a citrus-flavored alcoholic beverage of Comparative Example 1 (score 0). Further, cineole was added to Sample 1-4 so as to have the content shown in Table 3 to prepare citrus-flavored alcoholic beverages of Examples 1 to 6 and Comparative Example 2. The same sensory evaluation test as the reference test was carried out for Comparative Examples 1 and 2 and Examples 1 to 6. The results are shown in Table 3.

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Citations (8)

• 2020
  • 2020-12-16 JP JP2020208151A patent/JP7619794B2/ja active Active
• 2021
  • 2021-08-23 WO PCT/JP2021/030763 patent/WO2022130693A1/ja not_active Ceased
  • 2021-08-23 AU AU2021399313A patent/AU2021399313B2/en active Active
  • 2021-08-23 EP EP21906058.9A patent/EP4265709A4/en active Pending
• 2025
  • 2025-01-07 JP JP2025002466A patent/JP2025036744A/ja not_active Withdrawn

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