WO2023008193A1 - 炭酸アルコール飲料 - Google Patents
炭酸アルコール飲料 Download PDFInfo
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- WO2023008193A1 WO2023008193A1 PCT/JP2022/027524 JP2022027524W WO2023008193A1 WO 2023008193 A1 WO2023008193 A1 WO 2023008193A1 JP 2022027524 W JP2022027524 W JP 2022027524W WO 2023008193 A1 WO2023008193 A1 WO 2023008193A1
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- ppb
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- alcoholic beverage
- beverage
- carbonated alcoholic
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 73
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims abstract description 55
- KCDXJAYRVLXPFO-UHFFFAOYSA-N syringaldehyde Chemical compound COC1=CC(C=O)=CC(OC)=C1O KCDXJAYRVLXPFO-UHFFFAOYSA-N 0.000 claims abstract description 32
- COBXDAOIDYGHGK-UHFFFAOYSA-N syringaldehyde Natural products COC1=CC=C(C=O)C(OC)=C1O COBXDAOIDYGHGK-UHFFFAOYSA-N 0.000 claims abstract description 32
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000019640 taste Nutrition 0.000 claims abstract description 31
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 41
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- 244000269722 Thea sinensis Species 0.000 claims description 34
- 238000003860 storage Methods 0.000 claims description 30
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 21
- 239000001569 carbon dioxide Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 17
- 235000009569 green tea Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000020083 shōchū Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000015041 whisky Nutrition 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 3
- 235000013531 gin Nutrition 0.000 claims description 3
- 235000013533 rum Nutrition 0.000 claims description 3
- 235000013522 vodka Nutrition 0.000 claims description 3
- 235000013532 brandy Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 description 42
- 235000019441 ethanol Nutrition 0.000 description 30
- 235000013616 tea Nutrition 0.000 description 23
- 238000011156 evaluation Methods 0.000 description 19
- 230000008961 swelling Effects 0.000 description 10
- 239000000284 extract Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 235000006468 Thea sinensis Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- 235000020279 black tea Nutrition 0.000 description 3
- 238000001944 continuous distillation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 241000209507 Camellia Species 0.000 description 2
- 235000018597 common camellia Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000019225 fermented tea Nutrition 0.000 description 2
- JHEPBQHNVNUAFL-UHFFFAOYSA-N hex-1-en-1-ol Chemical compound CCCCC=CO JHEPBQHNVNUAFL-UHFFFAOYSA-N 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000001548 Camellia japonica Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- ACIAHEMYLLBZOI-ZZXKWVIFSA-N Unsaturated alcohol Chemical compound CC\C(CO)=C/C ACIAHEMYLLBZOI-ZZXKWVIFSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
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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
-
- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Definitions
- the present invention relates to carbonated alcoholic beverages and the like. More specifically, the present invention relates to a carbonated alcoholic beverage having an enhanced storage feeling and fullness of taste, as well as a refreshing feeling, and a method for producing the same.
- Patent Document 1 For example, in recent years, amid the whiskey boom, there is a need for alcoholic beverages that have a sense of storage and fullness of taste based on consumer demand for authentic tastes that are stored and aged in barrels (Patent Document 1). ). On the other hand, there are consumers who want a refreshing flavor (refreshing feeling) of carbonated alcoholic beverages (Patent Document 2), so it is necessary to achieve both "enhancement of storage feeling and fullness of taste” and “impartment of refreshing feeling”. There is a demand for the development of a carbonated alcoholic beverage with
- an object of the present invention is to provide a carbonated alcoholic beverage that has enhanced storage feeling and fullness of taste, and also has a refreshing feeling.
- a packaged carbonated alcoholic beverage characterized by satisfying the following (A) and (B): (A) syringaldehyde content: 0.7 to 2400 ppb, and (B) Content of cis-3-hexen-1-ol: 0.7 to 340 ppb.
- the carbonated alcoholic beverage according to [1] which has an alcohol content of 1 to 45 v/v%.
- a method for producing a packaged carbonated alcoholic beverage comprising the following steps (i) to (iv): (i) adjusting the content of syringaldehyde to 0.7 to 2400 ppb; (ii) adjusting the content of cis-3-hexen-1-ol to 0.7 to 340 ppb; (iii) a step of containing carbon dioxide; and (iv) the step of packaging; [6] A method for enhancing the storage feeling and fullness of flavor of carbonated alcoholic beverages and imparting a refreshing feeling, comprising the following steps (i) to (iv): (i) adjusting the content of syringaldehyde to 0.7 to 2400 ppb; (ii) adjusting the content of cis-3-hexen-1-ol
- a carbonated alcoholic beverage with an enhanced storage feeling and fullness of taste, as well as a refreshing feeling. That is, according to the present invention, it is possible to provide a carbonated alcoholic beverage with unprecedented new value that achieves both "enhanced storage feeling and fullness of taste” and "imparts refreshing feeling". Such carbonated alcoholic beverages are of excellent quality that satisfy consumer tastes.
- the content of syringaldehyde is from 0.7 to 2400 ppb
- the content of cis-3-hexen-1-ol is from 0.7 to It is a bottled carbonated alcoholic beverage that is 340 ppb.
- the present invention relates to alcoholic beverages.
- the alcoholic beverage of the present invention relates to a tea-based alcoholic beverage containing an extract of green tea, oolong tea, or the like and having a tea flavor.
- the alcohol used in the alcoholic beverage of the present invention is not particularly limited, and those commonly used in alcoholic beverages such as distilled liquor, fruit liquor, and refined sake (Japanese sake) can be used.
- shochu, spirits (rum, vodka, gin, etc.) and the like can be used alone or in combination.
- alcohol refers to ethyl alcohol (ethanol) unless otherwise specified.
- the alcohol content means the volume % (v/v %) in the beverage.
- the upper limit of the alcohol content in the carbonated alcoholic beverage of the present invention is particularly when the content of (A) syringaldehyde and the content of (B) cis-3-hexene-1-ol in the beverage are within a predetermined range. Although not limited, it is typically from 1 to less than 45 v/v%.
- the upper limit of alcohol content in the alcoholic beverage of the present invention is 40 v/v% or less, 30 v/v% or less, 20 v/v% or less, 15 v/v% or less, 10 v/v% or less, or 5 v /v% or less, and the lower limit is 1.5 v/v% or more, 2 v/v% or more, 2.5 v/v% or more, or 3 v/v% or more.
- a known method such as adjusting the amount of alcohol (ethanol, etc.) to be added can be used as appropriate.
- the alcohol content of alcoholic beverages can be measured by any known method, and can be measured, for example, by a vibrating density meter. Specifically, carbon dioxide gas is removed from alcoholic beverages by filtration or ultrasonic waves to prepare a sample, the prepared sample is subjected to direct flame distillation, the density of the obtained distillate is measured at 15 ° C., and the analysis method prescribed by the National Tax Agency is used. (National Tax Agency Directive No. 6, 2007, revised June 22, 2007) Converted using "Table 2 Alcohol content and density (15°C) and specific gravity (15/15°C) conversion table" can be asked for.
- the carbonated alcoholic beverage of the present invention contains syringaldehyde.
- Syringaldehyde is a component derived from lignin and has a vanilla-like sweet aged scent.
- the lower limit of the syringaldehyde content in the beverage is 0.7 ppb, 1 ppb, 2 ppb, 5 ppb or 10 ppb
- the upper limit of the syringaldehyde content in the beverage is 2400 ppb, 2000 ppb, 1500 ppb, 1000 ppb, 500 ppb, 250 ppb, 100 ppb or 50 ppb.
- the content range of syringaldehyde in the beverage is 0.7 to 2400 ppb, 1 to 2000 ppb, 1 to 1500 ppb, 1 to 1000 ppb, 1 to 500 ppb, 1 to 250 ppb, 1 to 100 ppb or 1 to 50 ppb.
- the method for measuring the content of syringaldehyde is not particularly limited, and a known method can be appropriately selected and used. For example, it is preferably measured using LC-MS or HPLC, and particularly preferably measured using HPLC.
- the carbonated alcoholic beverage of the present invention contains cis-3-hexen-1-ol, which is a kind of unsaturated alcohol, also called green leaf alcohol.
- Cis-3-hexen-1-ol is a colorless liquid at room temperature that was discovered and named as an aroma component of green tea.
- the lower limit of the content of cis-3-hexen-1-ol in the beverage is 0.7 ppb, 1 ppb, 5 ppb, 10 ppb, 50 ppb or 100 ppb.
- the upper limit of the content of hexen-1-ol is 340 ppb, 300 ppb, 250 ppb, 200 ppb, 150 ppb or 100 ppb.
- the content range of cis-3-hexen-1-ol in the beverage is 0.7 to 340 ppb, 1 to 300 ppb, 1 to 250 ppb, 1 to 200 ppb, 1 ⁇ 150 ppb or 1-100 ppb.
- the content of cis-3-hexenol in the beverage is less than 0.7 ppb, the beverage does not have a refreshing feeling, and when the content of cis-3-hexen-1-ol exceeds 340 ppb, cis-3- The blue scent peculiar to hexen-1-ol becomes strong.
- the method for measuring the content of cis-3-hexen-1-ol is not particularly limited, and a known method can be appropriately selected and used. For example, it is preferable to measure using GC-MS.
- the alcoholic beverage is, as described above, in one aspect, a tea-based alcoholic beverage, typically an alcoholic beverage containing an extract obtained by processing and extracting a camellia plant by a conventionally known method.
- the cis-3-hexene-1-ol contained in the carbonated alcoholic beverage of the present invention is derived from a plant of the family Camellia family.
- the carbonated alcoholic beverage of the present invention is prepared by processing the leaves of Camellia sinensis, an evergreen tree belonging to the genus Camellia of the family Theaceae (also referred to as "tea leaves” in this specification), by a conventionally known method, It may contain an extracted extract.
- the cis-3-hexene-1-ol contained in the carbonated alcoholic beverage of the present invention is derived from tea tree.
- Tea is categorized according to the method of processing tea leaves, especially the degree of fermentation, and the quality of the tea extract is also different.
- green tea is an unfermented tea made by heat-treating plucked tea leaves to lose enzymatic activity, prevent oxidation of ingredients, and retain the green color.
- Oolong tea is a semi-fermented tea that has characteristics intermediate between green tea and black tea. .
- Black tea is made by wilting plucked tea leaves, rubbing them well, and fermenting them completely by oxidizing the components of the tea leaves with oxidizing enzymes in the tea leaves.
- post-fermented tea in which tea leaves are accumulated for a long time and subjected to microbial action to sufficiently change the components.
- the cis-3-hexen-1-ol contained in the carbonated alcoholic beverage of the present invention is derived from green tea, oolong tea, black tea, or post-fermented tea.
- the carbonated alcoholic beverage of the present invention contains components derived from green tea.
- the carbonated alcoholic beverage of the present invention is a beverage having the refreshing flavor of tea.
- the method for imparting the refreshing flavor of tea is not particularly limited, but for example, it can be imparted by blending a tea extract, or by adding a component that contributes to the flavor of tea.
- a tea extract there is no particular limitation on the type of tea leaves used as a raw material or the processing method, for example, an aqueous extract containing water-soluble solids obtained by extracting tea with water (boiling water) can be used.
- the tea extract may be added to the alcoholic beverage as it is, or the tea extract may be concentrated, dried and pulverized to be added.
- the carbonated alcoholic beverage of the present invention is a carbonated alcoholic beverage containing carbon dioxide gas.
- the carbon dioxide pressure is not particularly limited.
- the upper limit of the carbon dioxide gas pressure is 3.0 kgf/cm 2 or less, 2.7 kgf/cm 2 or less, or 2.5 kgf/cm 2 or less.
- the carbon dioxide gas pressure in the carbonated alcoholic beverage of the present invention is 1.0 to 3.0 kgf/cm 2 at 20° C., preferably 1.2 to 2.7 kgf/cm 2 , more preferably 1.3. ⁇ 2.5 kgf/ cm2 .
- the carbon dioxide pressure in the beverage can be prepared using methods commonly known to those skilled in the art, and is not particularly limited.
- the carbon dioxide may be dissolved in the beverage under pressure, or the carbon dioxide and beverage may be mixed in the pipeline using a mixer such as the Zuchenhagen Carbonator.
- Carbon dioxide may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide, or the beverage may be mixed with carbonated water.
- the carbon dioxide pressure in beverages can be measured by a method known to those skilled in the art. For example, it can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd. More specifically, the temperature of the sample is set at 20° C., and the carbon dioxide pressure is measured after degassing (snifting) the air in the container and shaking the gas volume measuring device. In this specification, the carbon dioxide pressure is measured by this method unless otherwise specified.
- the carbonated alcoholic beverage of the present invention is a packaged carbonated alcoholic beverage.
- a container-packed beverage is preferable because it enables stable storage over a long period of time.
- the container for the packaged beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper packs, and glass containers such as glass bottles.
- alcoholic beverage of the present invention sugars, acids, flavors, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjustment, as long as the effects of the present invention are not hindered.
- Additives such as agents and quality stabilizers can be added.
- a method for producing a container-packaged carbonated alcoholic beverage and a method for enhancing the storage feeling and fullness of taste of a carbonated alcoholic beverage and imparting a refreshing feeling.
- a method for producing an alcoholic beverage including the step of stuffing.
- the present invention includes the steps of (i) adjusting the content of syringaldehyde to 0.7 to 2400 ppb, (ii) adjusting the content of cis-3-hexen-1-ol to 0.7 to 340 ppb.
- Test Example 1 Enhancement effect of storage feeling and fullness of taste by coexistence of syringaldehyde and alcohol 1.
- Preparation method of sample beverage Purified water was added to commercially available raw material alcohol to adjust the alcohol content as shown in Table 1 below.
- commercially available syringaldehyde manufactured by Tokyo Kasei Kogyo Co., Ltd.
- concentrations shown in Table 1 below were prepared to prepare sample beverages 1 to 24.
- the prepared sample beverages 1 to 24 were subjected to a sensory evaluation test by six evaluators based on the following criteria from the viewpoint of "storage feeling and fullness of taste".
- a solution was prepared by dissolving syringaldehyde at a concentration of 0.5 to 2500 ppb in pure water and raw material alcohol adjusted to 0 and 45 v / v%. It was confirmed among 6 trained panelists that a solution with a frequency of 0 v/v% and 0.5 ppb of syringaldehyde was given 1 point, and a solution with an alcohol content of 45 v/v% and 2500 ppb of syringaldehyde was given 6 points. Then, based on these, the storage feeling and the swelling of the taste were scored.
- Preparation method of sample beverage Purified water and commercially available carbonated water were added to raw material alcohol (commercially available) to adjust the alcohol content as shown in Table 2 below. After that, commercially available syringaldehyde (manufactured by Tokyo Chemical Industry Co., Ltd.) and cis-3-hexene-1-ol (manufactured by Tokyo Chemical Industry Co., Ltd.) were added so that the concentrations shown in Table 2 below were obtained, and sample beverages were obtained. 25-66 were prepared. The carbon dioxide pressure of each sample beverage was adjusted to 2.0 kgf/cm 2 .
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Abstract
Description
[1]下記(A)および(B)を満たすことを特徴とする、容器詰め炭酸アルコール飲料:
(A)シリングアルデヒドの含有量:0.7~2400ppb、および、
(B)シス-3-ヘキセン-1-オールの含有量:0.7~340ppb。
[2]アルコール度数が1~45v/v%である、[1]に記載の炭酸アルコール飲料。
[3]緑茶由来の成分を含有する、[1]または[2]に記載の炭酸アルコール飲料。
[4]ウイスキー、ブランデー、焼酎、ラム、ウォッカおよびジンからなる群から選択される一種又は二種以上を含有する、[1]~[3]のいずれかに記載の炭酸アルコール飲料。
[5]下記工程(i)~(iv)を含む、容器詰め炭酸アルコール飲料の製造方法:
(i)シリングアルデヒドの含有量を0.7~2400ppbに調整する工程、
(ii)シス-3-ヘキセン-1-オールの含有量を0.7~340ppbに調整する工程。
(iii)炭酸ガスを含有させる工程、および、
(iv)容器詰めする工程。
[6]下記工程(i)~(iv)を含む、炭酸アルコール飲料の貯蔵感や味わいのふくらみを増強し、かつ、すっきり感を付与する方法:
(i)シリングアルデヒドの含有量を0.7~2400ppbに調整する工程、
(ii)シス-3-ヘキセン-1-オールの含有量を0.7~340ppbに調整する工程。
(iii)炭酸ガスを含有させる工程、および、
(iv)容器詰めする工程。
本発明は、一態様では、(A)シリングアルデヒドの含有量が0.7~2400ppbであり、(B)シス-3-ヘキセン-1-オールの含有量が0.7~340ppbである、容器詰め炭酸アルコール飲料である。
本発明は、一態様では、(i)シリングアルデヒドの含有量を0.7~2400ppbに調整する工程、(ii)シス-3-ヘキセン-1-オールの含有量を0.7~340ppbに調整する工程(iii)炭酸ガスを含有させる工程、および、(iv)容器詰めする工程を含む、アルコール飲料の製造方法である。また、ある態様では、本発明は、(i)シリングアルデヒドの含有量を0.7~2400ppbに調整する工程、(ii)シス-3-ヘキセン-1-オールの含有量を0.7~340ppbに調整する工程(iii)炭酸ガスを含有させる工程、および、(iv)容器詰めする工程を含む、炭酸アルコール飲料の貯蔵感や味わいのふくらみを増強し、かつ、すっきり感を付与する方法である。シリングアルデヒドおよびシス-3-ヘキセン-1-オールの含有量の範囲やアルコール度数の範囲、炭酸ガスの含有方法、容器の態様などは、前述の「1.容器詰め炭酸アルコール飲料」の項に記載した通りである。
1.サンプル飲料の調製方法
市販の原料用アルコールに純水を加えて、アルコール度数を下記表1に記載の通りに調整した。その後、市販のシリングアルデヒド(東京化成工業株式会社製)を下記表1に記載の濃度となるように添加して、サンプル飲料1~24を調製した。
調製したサンプル飲料1~24について、「貯蔵感・味わいのふくらみ」の観点から、6人の評価者によって下記基準に基づいて官能評価試験を行った。官能評価試験を行う前に、純水および原料用アルコールのアルコール度数を0および45v/v%に調整したものにシリングアルデヒドをそれぞれ0.5~2500ppbの濃度で溶解させた溶液を準備し、アルコール度数0v/v%かつシリングアルデヒド0.5ppb溶解させた溶液を1点、アルコール度数45v/v%かつシリングアルデヒド2500ppb溶解させた溶液を6点とすることを6名の訓練されたパネラー間で確認し、それらを基準として貯蔵感・味わいのふくらみの点数付けを行った。
6点:貯蔵感・味わいのふくらみを強く感じる
5点:貯蔵感・味わいのふくらみを感じる
4点:貯蔵感・味わいのふくらみをやや感じる
3点:貯蔵感・味わいのふくらみが少し弱い
2点:貯蔵感・味わいのふくらみが弱い
1点:貯蔵感・味わいのふくらみをほとんど感じない
平均点5点以上 :+++
平均点4点以上5点未満:++
平均点3点以上4点未満:+
平均点2点以上3点未満:±
平均点1点以上2点未満:-
試験例2:シス-3-ヘキセン-1-オールによるすっきり感の付与効果
1.サンプル飲料の調製方法
原料用アルコール(市販)に純水および市販の炭酸水を加えて、アルコール度数を下記表2に記載の通りに調整した。その後、市販のシリングアルデヒド(東京化成工業株式会社製)およびシス-3-ヘキセン-1-オール(東京化成工業株式会社製)を下記表2に記載の濃度となるように添加して、サンプル飲料25~66を調製した。なお、各サンプル飲料の炭酸ガス圧は2.0kgf/cm2となるように調整した。
調製したサンプル飲料25~66について、「すっきり感」の観点から、6人の評価者によって下記基準に基づいて官能評価試験を行った。官能評価試験を行う前に、「すっきり感」の評価項目に関しては、各サンプルにおいてシス-3-ヘキセン-1-オールを添加していない飲料(試験例1参照)と同程度の飲料を1点として、「すっきり感」の付与の程度に従い1点~6点の6段階で評することとし、3点を製品としての合格ラインとすることを6人の評価者間で確認した。また、「飲料としての美味しさ」の評価項目に関しては、「貯蔵感・味わいのふくらみ」と「すっきり感」の両面から総合的に評価し、これらが良好なものから順に6点から1点の点数をつけることとし、3点を製品としての合格ラインとすることを6人の評価者間で事前に確認し、点数付けを行った。
6点:すっきり感を強く感じる
5点:すっきり感をやや強く
4点:すっきり感を感じる
3点:すっきり感をやや感じる
2点:すっきり感をわずかに感じる
1点:すっきり感を全く感じない
6点:飲料として飲みやすく、非常に美味しい
5点:飲料として非常に好ましい
4点:飲料として好ましい
3点:飲料としてやや好ましい
2点:飲料としてやや好ましくない
1点:飲料として好ましくない
平均点4点以上5点未満:++
平均点3点以上4点未満:+
平均点2点以上3点未満:±
平均点1点以上2点未満:-
Claims (6)
- 下記(A)および(B)を満たすことを特徴とする、容器詰め炭酸アルコール飲料:
(A)シリングアルデヒドの含有量:0.7~2400ppb、および、
(B)シス-3-ヘキセン-1-オールの含有量:0.7~340ppb。 - アルコール度数が1~45v/v%である、請求項1に記載の炭酸アルコール飲料。
- 緑茶由来の成分を含有する、請求項1または2に記載の炭酸アルコール飲料。
- ウイスキー、ブランデー、焼酎、ラム、ウォッカおよびジンからなる群から選択される一種又は二種以上を含有する、請求項1~3のいずれか1項に記載の炭酸アルコール飲料。
- 下記工程(i)~(iv)を含む、容器詰め炭酸アルコール飲料の製造方法:
(i)シリングアルデヒドの含有量を0.7~2400ppbに調整する工程、
(ii)シス-3-ヘキセン-1-オールの含有量を0.7~340ppbに調整する工程。
(iii)炭酸ガスを含有させる工程、および、
(iv)容器詰めする工程。 - 下記工程(i)~(iv)を含む、炭酸アルコール飲料の貯蔵感や味わいのふくらみを増強し、かつ、すっきり感を付与する方法:
(i)シリングアルデヒドの含有量を0.7~2400ppbに調整する工程、
(ii)シス-3-ヘキセン-1-オールの含有量を0.7~340ppbに調整する工程。
(iii)炭酸ガスを含有させる工程、および、
(iv)容器詰めする工程。
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EP22849257.5A EP4379033A1 (en) | 2021-07-30 | 2022-07-13 | Carbonated alcoholic beverage |
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- 2022-07-13 EP EP22849257.5A patent/EP4379033A1/en active Pending
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