WO2023037771A1 - Packaged alcoholic beverage - Google Patents
Packaged alcoholic beverage Download PDFInfo
- Publication number
- WO2023037771A1 WO2023037771A1 PCT/JP2022/028494 JP2022028494W WO2023037771A1 WO 2023037771 A1 WO2023037771 A1 WO 2023037771A1 JP 2022028494 W JP2022028494 W JP 2022028494W WO 2023037771 A1 WO2023037771 A1 WO 2023037771A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- alcoholic beverage
- packaged
- acetaldehyde
- myrcene
- packaged alcoholic
- Prior art date
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 143
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims abstract description 132
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 claims abstract description 121
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 72
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000284 extract Substances 0.000 claims description 14
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- 239000004310 lactic acid Substances 0.000 description 1
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- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 229930003658 monoterpene Natural products 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
-
- 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 an alcoholic beverage with enhanced alcoholic taste despite being low in alcohol, and a method for producing the same.
- This application claims priority based on Japanese Patent Application No. 2021-145103 filed in Japan on September 7, 2021, the content of which is incorporated herein.
- Alcohol used as a raw material distilled liquor such as shochu, gin, vodka, etc. is used as a base liquor, and fruit juice, flavor, sweetener, acidulant, etc. are added to this base liquor, and flavored alcoholic beverages are widely preferred.
- containerized alcoholic beverages such as canned chuhai
- RTD Ready To Drink
- low-alcoholic beverages with an alcohol concentration of about 3.5% or less and so-called non-alcoholic beverages are not recommended for health reasons, or because they do not allow you to get drunk too much and the authentic taste of alcohol and the atmosphere of a place where you drink alcohol. It is supported by people who want to enjoy , and the needs are increasing.
- low-alcohol beverages have a low alcohol concentration, they lack the unique richness, depth of flavor, and complex taste of alcohol itself, resulting in a lack of full-fledged liquor taste. This problem is more pronounced in alcoholic beverages with low alcohol content and low extract content.
- Patent Literature 1 discloses that adding a specific range of acetaldehyde to a non-alcoholic carbonated beverage having an alcohol concentration of less than 1.0 v/v% can impart the feeling of drinking an alcoholic beverage.
- Patent Document 2 discloses that by adding a predetermined concentration of citronel to a non-alcoholic carbonated beverage having an alcohol concentration of less than 1.0 v/v%, an alcoholic sensation can be imparted.
- Patent Document 3 discloses that, in a non-alcoholic beverage containing a bitter substance, by blending propanol at a specific concentration, a pleasant flavor like sake, including a light sweet flavor and a slightly irritating feeling, can be obtained. .
- the purpose of the present invention is to provide a method for enhancing the alcoholic sensation of a low-alcohol packaged alcoholic beverage while suppressing offensive odors and tastes, and to provide a packaged alcoholic beverage obtained by the method.
- the present inventors found that by including ⁇ -myrcene (CAS number: 123-35-3) together with acetaldehyde in low-alcohol beverages, the odor and taste of acetaldehyde itself and acetaldehyde The present inventors have found that it is possible to enhance the feeling of sake while suppressing the offensive odor and taste that are enhanced by the combined use of and ethanol, and have completed the present invention.
- ⁇ -myrcene CAS number: 123-35-3
- the packaged alcoholic beverage, the method for producing the packaged alcoholic beverage, and the method for improving the flavor of the packaged alcoholic beverage according to the present invention are the following [1] to [11].
- [4] The packaged alcoholic beverage according to any one of [1] to [3], wherein the ratio of ⁇ -myrcene concentration (ppm) to acetaldehyde concentration (ppm) is 0.001 or more.
- [5] The packaged alcoholic beverage according to any one of [1] to [4], which has an alcohol concentration of 1.0 to 3.5 v/v%.
- [6] The packaged alcoholic beverage according to any one of [1] to [5], which has an acidity converted to citric acid of 0.35 g/100 mL or less.
- [7] The packaged alcoholic beverage according to any one of [1] to [6], having an extract content of 12 w/v% or less.
- the packaged alcoholic beverage according to any one of [1] to [7], further containing carbon dioxide gas.
- a method for producing a packaged alcoholic beverage comprising producing a packaged alcoholic beverage having an alcohol concentration of 0.5 to 3.5 v/v%.
- a method for improving the flavor of a packaged alcoholic beverage characterized by containing acetaldehyde and ⁇ -myrcene.
- the packaged alcoholic beverage according to the present invention is low in alcohol, it has a unique richness of alcohol itself, a thick and complex taste, and an enhanced alcoholic taste. is suppressed and is highly palatable.
- the method for producing a packaged alcoholic beverage and the method for improving the flavor of a packaged alcoholic beverage according to the present invention a low-alcohol packaged alcoholic beverage with an enhanced alcoholic taste without a strong offensive odor is produced. can.
- a packaged alcoholic beverage means an alcoholic beverage filled in a container.
- an alcoholic beverage may be any alcohol-containing beverage, and may be a sparkling beverage or a non-sparkling beverage. Moreover, it may be a beverage produced through a fermentation process or a beverage produced without undergoing a fermentation process.
- alcoholic beverages in the present invention include non-foaming alcoholic beverages such as vodka, whiskey, brandy, shochu, rum, spirits, and distilled spirits such as gin and liqueurs; beer-taste alcoholic beverages (equivalent to beer or alcoholic beverages with similar flavor, taste and texture), sparkling alcoholic beverages such as sparkling wine and cider; Examples include chuhai mixed with non-alcoholic beverages such as water, cocktails, and the like.
- sake feeling means a “sake-like taste” that can be felt comprehensively due to the unique richness of alcohol itself, the depth and complexity of the taste, and the like.
- the packaged alcoholic beverage according to the present invention has an alcohol concentration (hereinafter referred to as "alcohol concentration") of 0.5 to 3.5 v/v% relative to the total volume of the packaged alcoholic beverage, and contains acetaldehyde and ⁇ -myrcene. contains.
- Alcoholic beverages with a low alcohol concentration generally lack the peculiar richness of alcohol itself, the depth of taste, the complex taste, etc., but the packaged alcoholic beverage according to the present invention contains acetaldehyde. , richness peculiar to alcohol, depth of taste, complex taste, etc. are added, and the feeling of sake is enhanced.
- the packaged alcoholic beverage according to the present invention masks and suppresses the offensive odor and taste of acetaldehyde itself and the unpleasant offensive odor and taste that are enhanced by the combined use of acetaldehyde and ethanol. That is, by including acetaldehyde and ⁇ -myrcene in a packaged alcoholic beverage having an alcohol concentration of 0.5 to 3.5 v/v%, the unpleasant odor and taste are suppressed, while enhancing the alcoholic sensation and enhancing the flavor. As a result, it is possible to produce packaged alcoholic beverages with low alcohol content and high palatability.
- the acetaldehyde concentration of the packaged alcoholic beverage according to the present invention is not particularly limited as long as it is an amount that can obtain the effect of enhancing the feeling of alcoholic beverages with an alcohol concentration of 0.5 to 3.5 v / v%. do not have.
- the acetaldehyde concentration with respect to the total volume of the packaged alcoholic beverage according to the present invention (hereinafter referred to as "acetaldehyde concentration") is preferably 0.1 ppm or more from the viewpoint of easily obtaining a sufficient alcohol sensation enhancing effect. It is more preferably 1 ppm or more, and even more preferably 10 ppm or more.
- the acetaldehyde concentration of the packaged alcoholic beverage according to the present invention is preferably 100 ppm or less, more preferably 80 ppm or less, and 50 ppm or less in order to suppress the influence of the aroma component of acetaldehyde itself. is more preferably 25 ppm or less.
- ppm indicates “capacity ppm”
- 1 ppm is "0.0001 v/v%”.
- ⁇ -myrcene is a type of olefin belonging to monoterpene, and is an aromatic component contained in conifers, certain spices, hops, etc.
- the ⁇ -myrcene concentration with respect to the total volume of the packaged alcoholic beverage according to the present invention (hereinafter referred to as " ⁇ -myrcene concentration”) may be any amount that provides a masking effect against the offensive odor and taste due to acetaldehyde in the beverage, and is particularly limited.
- the ⁇ -myrcene concentration of the packaged alcoholic beverage according to the present invention is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, because the masking effect against the offensive odor and taste derived from acetaldehyde can be sufficiently obtained. is more preferable, and 0.2 ppm or more is even more preferable.
- the ⁇ -myrcene concentration of the packaged alcoholic beverage according to the present invention is preferably 5 ppm or less, more preferably 2 ppm or less, in order to suppress the influence of the aroma component of ⁇ -myrcene itself.
- Ratio of ⁇ -myrcene concentration (ppm) to acetaldehyde concentration (ppm) in the packaged alcoholic beverage according to the present invention ( ⁇ -myrcene concentration (ppm)]/[acetaldehyde concentration (ppm)]) (hereinafter, “Myr/ALD
- the ratio is not particularly limited as long as the masking effect of ⁇ -myrcene against the offensive odor and taste derived from acetaldehyde can be obtained.
- the Myr/ALD ratio of the packaged alcoholic beverage according to the present invention is preferably 0.001 or more, more preferably 0.002 or more, further preferably 0.005 or more, and 0.005 or more. 01 or more is even more preferable.
- the Myr/ALD ratio of the packaged alcoholic beverage according to the present invention is preferably 1.0 or less, and preferably 0.5 or less, in order to suppress the influence of the aroma component of ⁇ -myrcene itself. is more preferable, and 0.2 or less is even more preferable.
- concentrations of acetaldehyde and ⁇ -myrcene in the packaged alcoholic beverage according to the present invention can be quantified by, for example, GC-MS (gas chromatography-mass spectrometry).
- the alcohol concentration of the packaged alcoholic beverage according to the present invention is not particularly limited as long as it is within the range of 0.5 to 3.5 v/v%.
- the alcohol concentration of the packaged alcoholic beverage according to the present invention is from 0.75 to 0.75, because the effect of enhancing the feeling of alcohol by acetaldehyde is more fully exhibited, and the effect of masking the offensive odor and taste derived from acetaldehyde is also sufficiently exhibited. It is preferably 3.5 v/v %, more preferably 1.0 to 3.5 v/v %.
- the extract content of the packaged alcoholic beverage according to the present invention is not particularly limited. For example, it may be about 3.0 to 4.5 w/v%, like common beer. From the viewpoint of low calorie, the extract content of the packaged alcoholic beverage according to the present invention is preferably 12.0 w/v% or less, more preferably 1.0 to 12.0 w/v%. Also, it may be less than 0.5 w/v%.
- the extract content is a numerical value indicating the content of non-volatile solids contained in the beverage.
- the extract content refers to the number of grams of non-volatile components contained in the original volume of 100 cm 3 at 15°C.
- the extract content can be measured using the 4th Revised National Tax Agency Specified Analysis Method Commentary (February 20, 1993, 4th Revised Edition, published by the Brewing Society of Japan).
- the sugar content of the packaged alcoholic beverage according to the present invention is not particularly limited.
- the sugar content of the packaged alcoholic beverage according to the present invention is preferably 6.0 g/100 mL or less, more preferably 2.0 g/100 mL or less, from the viewpoint of low calorie, and 0.5 g /100 mL or less is more preferable.
- the lower limit of the sugar content of the packaged alcoholic beverage according to the present invention is not particularly limited, it can be, for example, 0 g/100 mL.
- “Sugars” refers to carbohydrates that are not dietary fiber. Carbohydrates are calculated according to the method described in Appended Table 2 of the Nutrition Labeling Standards (Partially Revised Consumer Affairs Agency Notification No. 9 in 2009) (from the weight of the food, the amount of protein, fat, dietary fiber, ash and moisture calculated by deducting).
- the packaged alcoholic beverage according to the present invention may contain an acidulant.
- Phosphoric acid, an organic acid, or a salt thereof can be used as the acidulant.
- Organic acids include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, adipic acid, and fumaric acid. Salts of phosphoric acid and organic acids include sodium salts and potassium salts. These acidulants may be used alone or in combination of two or more.
- the citric acid-equivalent acidity of the packaged alcoholic beverage according to the present invention is not particularly limited, and can be appropriately adjusted in consideration of the type of beverage and desired product quality.
- the citric acid-equivalent acidity of the packaged alcoholic beverage according to the present invention is preferably 1.0 g/100 mL or less, more preferably 0.5 g/100 mL or less, and 0.35 g/100 mL or less. is more preferably 0.30 g/100 mL or less.
- the citric acid-equivalent acidity of the packaged alcoholic beverage according to the present invention is preferably 0.01 g/100 mL or more, more preferably 0.03 g/100 mL or more, and 0.05 g/100 mL or more. is more preferable, and 0.16 g/100 mL or more is even more preferable.
- the citric acid-equivalent acidity of the beverage is calculated based on the acidity measurement method stipulated in page 8 of the National Tax Agency prescribed analysis method (2007 National Tax Agency Instruction No. 6), total acid (free acid). Specifically, acidity can be measured by the following method. First, 1 to 50 mL of a sample is accurately weighed and diluted appropriately with water. This is titrated with a 0.1 mol/L sodium hydroxide solution, the end point is 8.2 with a pH meter, and the titration is calculated according to the following formula.
- A is the titration amount (mL) with 0.1 mol/L sodium hydroxide solution
- f is the titer of 0.1 mol/L sodium hydroxide solution
- W is the sample weight (g ).
- the packaged alcoholic beverage according to the present invention may be a non-sparkling beverage containing no carbon dioxide or a sparkling beverage containing carbon dioxide.
- the carbon dioxide pressure is preferably 0.5 to 5.0 gas volume (GV), more preferably 1.0 to 4.0 GV. It is preferably 1.5 to 3.5 GV, more preferably 1.5 to 3.5 GV.
- the means for adding acetaldehyde to the packaged alcoholic beverage according to the present invention is not particularly limited.
- an acetaldehyde-containing packaged alcoholic beverage can be produced.
- the raw material to be used may be synthetic acetaldehyde or extracted and purified from natural products, or may be an acetaldehyde-containing perfume.
- the method for incorporating ⁇ -myrcene into the packaged alcoholic beverage according to the present invention is not particularly limited.
- a packaged alcoholic beverage containing ⁇ -myrcene can be produced.
- the raw material to be used may be ⁇ -myrcene derived from synthetic or natural products, or a fragrance containing ⁇ -myrcene.
- the packaged alcoholic beverage according to the present invention can also be produced using various types of alcohol as a base liquor.
- the alcohol used as the base liquor may be raw material alcohol or alcoholic beverages produced by a conventional method.
- the alcoholic beverage may be distilled liquor or brewed liquor. Distilled liquors include vodka, whiskey, brandy, spirits, shochu, rum, gin, and the like, and may be liqueurs. Brewed liquor includes beer, wine, cider, and the like.
- the raw material alcohol it is preferable to use one obtained by fermenting blackstrap molasses and refining it to a high degree (for example, alcohol concentration of 9 v/v% or more, preferably 9 to 95 v/v%). Since raw material alcohol is inexpensive, the production cost can be reduced. In addition, since the alcohol used as a raw material contains less aromatic components than other base liquors, it is easy to obtain a beverage with a refreshing taste.
- the packaged alcoholic beverage according to the present invention contains other ingredients in addition to alcohol, acetaldehyde, and ⁇ -myrcene, as long as the combined use of acetaldehyde and ⁇ -myrcene does not impair the effect of enhancing the feeling of alcohol by masking the offensive odor and taste.
- You may have
- other ingredients include sweeteners, fruits, fruit skins, fruit juices, vegetables, herbs, flavors, soft drinks, water-soluble dietary fibers, coloring agents, and foaming agents. , protein or its decomposition product, yeast extract, raw material water, antioxidant, emulsifier and the like.
- Sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweetening amino acids, and high-intensity sweeteners.
- Examples of the high-intensity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, sucralose and the like. These sweeteners may be used alone or in combination of two or more.
- Citrus fruits, peaches, apples, pears, pears, grapes, white grapes, kiwis, bananas, melons, watermelons, cassis, strawberries, blueberries, raspberries, lychees, and pineapples are used as fruits, peels, and fruit juices. be able to.
- Examples of citrus include mandarin orange, orange, summer mandarin orange, lemon, yuzu, sudachi, kabosu, grapefruit, shikuwasa, hassaku, and lime.
- Fruits, peels and juices prepared by conventional methods can be used. Only one type of these fruits or the like may be used, or two or more types may be used in combination.
- Vegetables and herbs are not particularly limited. Vegetables include, for example, tomatoes, green peppers, celery, ginger, and parsley, and herbs include lemongrass, sage, cinnamon, lavender, rosemary, pepper, peppermint, and the like. Only one type of these vegetables may be used, or two or more types may be used in combination.
- Fruits and fruit juice contain relatively large amounts of carbohydrates, including fructose. Therefore, when the packaged alcoholic beverage according to the present invention contains fruit or fruit juice, the extract content of the packaged alcoholic beverage is adjusted to be within the range of 12.0 w/v% or less.
- the fruit juice content of the packaged alcoholic beverage according to the present invention is preferably 10 w/v% or less, and less than 5 w/v%. It is more preferable to have
- fragrance for example, it is possible to use one obtained by extracting aromatic components from the skin of a fruit with a solvent such as alcohol, or by concentrating this by distillation under reduced pressure or normal pressure.
- a solvent such as alcohol
- various food flavors added to beverages can be used as appropriate.
- These perfumes may be used alone or in combination of two or more.
- Water-soluble dietary fiber means carbohydrates that dissolve in water and are not or difficult to digest by human digestive enzymes.
- Examples of water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic and the like. Only one type of these water-soluble dietary fibers may be used, or two or more types may be used in combination.
- Foaming agents include, for example, soybean peptide, soybean saponin, alginate, quillaja saponin and the like. These foaming agents may be used alone or in combination of two or more.
- protein hydrolyzate include soy protein hydrolyzate and the like. These protein hydrolyzates may be used alone or in combination of two or more.
- coloring agents include pigments commonly used in food and drink such as caramel pigments. These coloring agents may be used alone or in combination of two or more.
- Antioxidants include, for example, sulfurous acid, vitamin C, and the like. These antioxidants may be used alone or in combination of two or more.
- emulsifiers include lecithin, saponin, sucrose fatty acid esters, glycerin fatty acid esters and the like. These emulsifiers may be used alone or in combination of two or more.
- the method for producing a packaged alcoholic beverage according to the present invention includes a step of adding acetaldehyde and ⁇ -myrcene to the packaged alcoholic beverage.
- This step can be carried out, for example, by a method (preparation method) of mixing raw materials containing acetaldehyde and ⁇ -myrcene.
- Each raw material and blending amount are as described above.
- the mixing time can be set to about 1 minute to 1 hour, and the mixing temperature can be set to about 5 to 80°C.
- the order of mixing each raw material is not particularly limited.
- raw material water may be mixed with a solid (for example, powder or granular) raw material and alcohol. May be mixed.
- heated raw materials may be added to the raw water, or the prepared mixed liquid may be heated.
- insoluble matter is generated in the prepared preparation, it is preferable to subject the preparation to a treatment such as filtration to remove the insoluble matter.
- the insoluble matter removal treatment is not particularly limited, and can be carried out by a method commonly used in the technical field, such as a filtration method or a centrifugation method.
- insoluble matter is preferably removed by filtration, more preferably by diatomaceous earth filtration.
- the packaged alcoholic beverage according to the present invention is a sparkling alcoholic beverage
- it can be produced, for example, by using carbonated water or sparkling soft drinks such as cider and ramune as raw materials.
- a sparkling alcoholic beverage can also be produced by preparing a mixed liquid in which all raw materials other than carbon dioxide are mixed and then introducing carbon dioxide into the mixed liquid. Introduction of carbon dioxide gas can be performed by a conventional method.
- a packaged alcoholic beverage can be produced by filling the produced alcoholic beverage into a container and sealing it. Filling and sealing of the container can be performed by a conventional method.
- the empty portion of the packaged alcoholic beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the oxygen present in the container.
- the container for the packaged alcoholic beverage according to the present invention is not particularly limited, and can be a two-piece beverage can, a three-piece beverage can, a bottle can, a flexible container, a glass bottle, or the like.
- flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate) into a bottle shape or the like. mentioned.
- the flexible container may be made of a single-layer resin or may be made of a multi-layer resin.
- the packaged alcoholic beverage according to the present invention is a sparkling beverage
- a container with high pressure resistance is used.
- aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans have a maximum manufacturer-guaranteed pressure resistance of about 686 kPa. .2 GV or less, or approximately 3.8 GV or less if heat sterilization is not required.
- the packaged alcoholic beverage according to the present invention is subjected to heat sterilization as necessary in the manufacturing process.
- the heat sterilization treatment may be performed before filling the container or after filling the container.
- a sterilization method a conventional method such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, and retort sterilization can be used.
- the method for improving the flavor of a packaged alcoholic beverage of the present invention is characterized by including the step of adding acetaldehyde and ⁇ -myrcene to the packaged alcoholic beverage.
- the step of adding acetaldehyde and ⁇ -myrcene, which is carried out in the method for improving the flavor of the packaged alcoholic beverage is carried out in the same manner as the step of adding acetaldehyde and ⁇ -myrcene in the method for producing the packaged alcoholic beverage. can do.
- other steps that are carried out in the method for producing the packaged alcoholic beverage can be carried out.
- Example 1 Bottled alcoholic beverages containing various concentrations of acetaldehyde and ⁇ -myrcene were produced, and the effects of acetaldehyde and ⁇ -myrcene on alcoholic taste and offensive odor (unpleasant odor) were investigated.
- Bottled alcoholic beverages containing acetaldehyde and ⁇ -myrcene were produced, and the effects of acetaldehyde and ⁇ -myrcene on unpleasant odors and alcoholic sensation were investigated.
- Example 2 In the same manner as in Example 1, an alcoholic beverage having the alcohol concentration, acetaldehyde concentration, ⁇ -myrcene concentration, extract content, and citric acid equivalent acidity shown in Tables 5 and 6 was produced, filled in a container, A packaged alcoholic beverage was produced. Further, in the same manner as in Example 1, the produced packaged alcoholic beverage was subjected to sensory evaluation.
- Bottled alcoholic beverages containing acetaldehyde and ⁇ -myrcene were produced, and the effects of acetaldehyde and ⁇ -myrcene on unpleasant odors and alcoholic sensation were investigated.
- Example 2 In the same manner as in Example 1, an alcoholic beverage having the alcohol concentration, acetaldehyde concentration, ⁇ -myrcene concentration, sugar content, and citric acid equivalent acidity shown in Table 7 was produced, filled in a container, A packaged alcoholic beverage was produced. Further, in the same manner as in Example 1, the produced packaged alcoholic beverage was subjected to sensory evaluation.
- the packaged alcoholic beverage according to the present invention is low in alcohol, it has a unique richness of alcohol itself, a thick and complex taste, and an enhanced alcoholic taste. is suppressed and is highly palatable.
- the method for producing a packaged alcoholic beverage and the method for improving the flavor of a packaged alcoholic beverage according to the present invention a low-alcohol packaged alcoholic beverage with an enhanced alcoholic taste without a strong offensive odor is produced. can.
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Abstract
A packaged alcoholic beverage according to the present invention has an alcohol concentration of 0.5-3.5 v/v% and contains acetaldehyde and β-myrcene. A method for producing the packaged alcoholic beverage comprises a step for including acetaldehyde and β-myrcene. A method for improving the flavor of the packaged alcoholic beverage is characterized by including acetaldehyde and β-myrcene in a packaged alcoholic beverage having an alcohol concentration of 0.5-3.5 v/v%.
Description
本発明は、低アルコールであるにもかかわらず、酒感が増強されたアルコール飲料及びその製造方法に関する。
本願は、２０２１年９月７日に日本に出願された特願２０２１－１４５１０３号に基づき優先権を主張し、その内容をここに援用する。 TECHNICAL FIELD The present invention relates to an alcoholic beverage with enhanced alcoholic taste despite being low in alcohol, and a method for producing the same.
This application claims priority based on Japanese Patent Application No. 2021-145103 filed in Japan on September 7, 2021, the content of which is incorporated herein.
本願は、２０２１年９月７日に日本に出願された特願２０２１－１４５１０３号に基づき優先権を主張し、その内容をここに援用する。 TECHNICAL FIELD The present invention relates to an alcoholic beverage with enhanced alcoholic taste despite being low in alcohol, and a method for producing the same.
This application claims priority based on Japanese Patent Application No. 2021-145103 filed in Japan on September 7, 2021, the content of which is incorporated herein.
原料用アルコールや、焼酎、ジン、ウォッカ等の蒸留酒をベース酒とし、このベース酒に、果汁、フレーバー、甘味料、及び酸味料等を添加し、風味を付したアルコール飲料が広く好まれている。近年は、その手軽さから、容器に充填されたＲＴＤ（Ready To Drink）飲料として、缶入り酎ハイ等に代表される容器詰アルコール飲料の市場が拡大している。
Alcohol used as a raw material, distilled liquor such as shochu, gin, vodka, etc. is used as a base liquor, and fruit juice, flavor, sweetener, acidulant, etc. are added to this base liquor, and flavored alcoholic beverages are widely preferred. there is In recent years, due to its convenience, the market for containerized alcoholic beverages, such as canned chuhai, has been expanding as RTD (Ready To Drink) beverages filled in containers.
容器詰アルコール飲料の中でも、アルコール濃度が３．５％程度以下の低アルコール飲料やいわゆるノンアルコール飲料は、健康上の理由や、あまり酔わずに本格的なお酒の味わいやアルコールを飲む場の雰囲気を楽しみたい人々に支持され、そのニーズが増えてきている。しかしながら、低アルコール飲料には、アルコール濃度が低いために、アルコール自体が有する特有のコク感や味の厚み、複雑味が不足することにより、本格的なお酒の味わいが乏しくなるという問題がある。低アルコールで、さらに低エキス分のアルコール飲料では、よりこの問題が顕著になる。
Among packaged alcoholic beverages, low-alcoholic beverages with an alcohol concentration of about 3.5% or less and so-called non-alcoholic beverages are not recommended for health reasons, or because they do not allow you to get drunk too much and the authentic taste of alcohol and the atmosphere of a place where you drink alcohol. It is supported by people who want to enjoy , and the needs are increasing. However, since low-alcohol beverages have a low alcohol concentration, they lack the unique richness, depth of flavor, and complex taste of alcohol itself, resulting in a lack of full-fledged liquor taste. This problem is more pronounced in alcoholic beverages with low alcohol content and low extract content.
低アルコールでありながらも、アルコール感やお酒らしい風味が得られるアルコール飲料の開発が進んでいる。例えば、特許文献１には、アルコール濃度が１．０ｖ／ｖ％未満であるノンアルコール炭酸飲料にアセトアルデヒドを特定の範囲で添加することにより、アルコール飲料の飲用感を付与できることが開示されている。また、特許文献２には、アルコール濃度が１．０ｖ／ｖ％未満であるノンアルコール炭酸飲料にシトロネールを所定濃度含有させることにより、アルコール感を付与できることが開示されている。特許文献３には、苦味物質を含有するノンアルコール飲料において、特定濃度のプロパノールを配合することによって、軽快な甘い香味と若干の刺激感を含む酒らしい好ましい風味が得られることが開示されている。
The development of alcoholic beverages that have a low alcohol content but still have an alcoholic feel and a flavor that is typical of alcoholic beverages is progressing. For example, Patent Literature 1 discloses that adding a specific range of acetaldehyde to a non-alcoholic carbonated beverage having an alcohol concentration of less than 1.0 v/v% can impart the feeling of drinking an alcoholic beverage. Further, Patent Document 2 discloses that by adding a predetermined concentration of citronel to a non-alcoholic carbonated beverage having an alcohol concentration of less than 1.0 v/v%, an alcoholic sensation can be imparted. Patent Document 3 discloses that, in a non-alcoholic beverage containing a bitter substance, by blending propanol at a specific concentration, a pleasant flavor like sake, including a light sweet flavor and a slightly irritating feeling, can be obtained. .
しかしながら、特許文献１～３に開示されるような方法では、アルコール感は付与されるものの、添加したアルコール感付与成分自身が有する異臭味により飲料の香味が低下したり、アルコール感付与成分とエタノールの臭気とが合わさることによって不快な異臭味が増強され、飲料全体の香味が低下しやすい。
However, in the methods disclosed in Patent Documents 1 to 3, although an alcoholic feeling is imparted, the offensive odor and taste of the added alcoholic sensation imparting component itself may reduce the flavor of the beverage, and the alcoholic sensation imparting component and ethanol Combined with the odor of , the unpleasant odor and taste are enhanced, and the overall flavor of the beverage tends to decrease.
本発明は、低アルコールの容器詰アルコール飲料において、異臭味等を抑えつつ、酒感を増強する方法、及び当該方法により得られた容器詰アルコール飲料を提供することを目的とする。
The purpose of the present invention is to provide a method for enhancing the alcoholic sensation of a low-alcohol packaged alcoholic beverage while suppressing offensive odors and tastes, and to provide a packaged alcoholic beverage obtained by the method.
本発明者らは、上記課題を解決すべく鋭意研究した結果、低アルコール飲料に、アセトアルデヒドとともにβ－ミルセン（ＣＡＳ番号：１２３－３５－３）を含有させることによって、アセトアルデヒド自身の異臭味やアセトアルデヒドとエタノールとの併用により増強される異臭味を抑えつつ、酒感を増強できることを見出し、本発明を完成させた。
As a result of intensive research to solve the above problems, the present inventors found that by including β-myrcene (CAS number: 123-35-3) together with acetaldehyde in low-alcohol beverages, the odor and taste of acetaldehyde itself and acetaldehyde The present inventors have found that it is possible to enhance the feeling of sake while suppressing the offensive odor and taste that are enhanced by the combined use of and ethanol, and have completed the present invention.
すなわち、本発明に係る容器詰アルコール飲料、容器詰アルコール飲料の製造方法、及び容器詰アルコール飲料の香味改善方法は、下記［１］～［１１］である。
［１］ アルコール濃度が０．５～３．５ｖ／ｖ％であり、
アセトアルデヒド及びβ－ミルセンを含有する、容器詰アルコール飲料。
［２］ アセトアルデヒド濃度が１～１００ｐｐｍである、前記［１］の容器詰アルコール飲料。
［３］ β－ミルセン濃度が０．０５～１０ｐｐｍである、前記［１］又は［２］の容器詰アルコール飲料。
［４］ アセトアルデヒド濃度（ｐｐｍ）に対するβ－ミルセン濃度（ｐｐｍ）の比率が０．００１以上である、前記［１］～［３］のいずれかの容器詰アルコール飲料。
［５］ アルコール濃度が１．０～３．５ｖ／ｖ％である、前記［１］～［４］のいずれかの容器詰アルコール飲料。
［６］ クエン酸に換算した酸度が０．３５ｇ／１００ｍＬ以下である、前記［１］～［５］のいずれかの容器詰アルコール飲料。
［７］ エキス分が１２ｗ／ｖ％以下である、前記［１］～［６］のいずれかの容器詰アルコール飲料。
［８］ 更に炭酸ガスを含有する、前記［１］～［７］のいずれかの容器詰アルコール飲料。
［９］ 炭酸ガス圧が１．５～３．５ガスボリュームである、前記［８］の容器詰アルコール飲料。
［１０］ アセトアルデヒド及びβ－ミルセンを含有させる工程を含み、
アルコール濃度が０．５～３．５ｖ／ｖ％である容器詰アルコール飲料を製造する、容器詰アルコール飲料の製造方法。
［１１］ アルコール濃度が０．５～３．５ｖ／ｖ％である容器詰アルコール飲料において、
アセトアルデヒド及びβ－ミルセンを含有させることを特徴とする、容器詰アルコール飲料の香味改善方法。 That is, the packaged alcoholic beverage, the method for producing the packaged alcoholic beverage, and the method for improving the flavor of the packaged alcoholic beverage according to the present invention are the following [1] to [11].
[1] an alcohol concentration of 0.5 to 3.5 v/v%,
A packaged alcoholic beverage containing acetaldehyde and β-myrcene.
[2] The packaged alcoholic beverage according to [1], having an acetaldehyde concentration of 1 to 100 ppm.
[3] The packaged alcoholic beverage of [1] or [2] above, which has a β-myrcene concentration of 0.05 to 10 ppm.
[4] The packaged alcoholic beverage according to any one of [1] to [3], wherein the ratio of β-myrcene concentration (ppm) to acetaldehyde concentration (ppm) is 0.001 or more.
[5] The packaged alcoholic beverage according to any one of [1] to [4], which has an alcohol concentration of 1.0 to 3.5 v/v%.
[6] The packaged alcoholic beverage according to any one of [1] to [5], which has an acidity converted to citric acid of 0.35 g/100 mL or less.
[7] The packaged alcoholic beverage according to any one of [1] to [6], having an extract content of 12 w/v% or less.
[8] The packaged alcoholic beverage according to any one of [1] to [7], further containing carbon dioxide gas.
[9] The packaged alcoholic beverage of [8] above, which has a carbon dioxide pressure of 1.5 to 3.5 gas volumes.
[10] including a step of containing acetaldehyde and β-myrcene,
A method for producing a packaged alcoholic beverage, comprising producing a packaged alcoholic beverage having an alcohol concentration of 0.5 to 3.5 v/v%.
[11] In a packaged alcoholic beverage having an alcohol concentration of 0.5 to 3.5 v/v%,
A method for improving the flavor of a packaged alcoholic beverage, characterized by containing acetaldehyde and β-myrcene.
［１］ アルコール濃度が０．５～３．５ｖ／ｖ％であり、
アセトアルデヒド及びβ－ミルセンを含有する、容器詰アルコール飲料。
［２］ アセトアルデヒド濃度が１～１００ｐｐｍである、前記［１］の容器詰アルコール飲料。
［３］ β－ミルセン濃度が０．０５～１０ｐｐｍである、前記［１］又は［２］の容器詰アルコール飲料。
［４］ アセトアルデヒド濃度（ｐｐｍ）に対するβ－ミルセン濃度（ｐｐｍ）の比率が０．００１以上である、前記［１］～［３］のいずれかの容器詰アルコール飲料。
［５］ アルコール濃度が１．０～３．５ｖ／ｖ％である、前記［１］～［４］のいずれかの容器詰アルコール飲料。
［６］ クエン酸に換算した酸度が０．３５ｇ／１００ｍＬ以下である、前記［１］～［５］のいずれかの容器詰アルコール飲料。
［７］ エキス分が１２ｗ／ｖ％以下である、前記［１］～［６］のいずれかの容器詰アルコール飲料。
［８］ 更に炭酸ガスを含有する、前記［１］～［７］のいずれかの容器詰アルコール飲料。
［９］ 炭酸ガス圧が１．５～３．５ガスボリュームである、前記［８］の容器詰アルコール飲料。
［１０］ アセトアルデヒド及びβ－ミルセンを含有させる工程を含み、
アルコール濃度が０．５～３．５ｖ／ｖ％である容器詰アルコール飲料を製造する、容器詰アルコール飲料の製造方法。
［１１］ アルコール濃度が０．５～３．５ｖ／ｖ％である容器詰アルコール飲料において、
アセトアルデヒド及びβ－ミルセンを含有させることを特徴とする、容器詰アルコール飲料の香味改善方法。 That is, the packaged alcoholic beverage, the method for producing the packaged alcoholic beverage, and the method for improving the flavor of the packaged alcoholic beverage according to the present invention are the following [1] to [11].
[1] an alcohol concentration of 0.5 to 3.5 v/v%,
A packaged alcoholic beverage containing acetaldehyde and β-myrcene.
[2] The packaged alcoholic beverage according to [1], having an acetaldehyde concentration of 1 to 100 ppm.
[3] The packaged alcoholic beverage of [1] or [2] above, which has a β-myrcene concentration of 0.05 to 10 ppm.
[4] The packaged alcoholic beverage according to any one of [1] to [3], wherein the ratio of β-myrcene concentration (ppm) to acetaldehyde concentration (ppm) is 0.001 or more.
[5] The packaged alcoholic beverage according to any one of [1] to [4], which has an alcohol concentration of 1.0 to 3.5 v/v%.
[6] The packaged alcoholic beverage according to any one of [1] to [5], which has an acidity converted to citric acid of 0.35 g/100 mL or less.
[7] The packaged alcoholic beverage according to any one of [1] to [6], having an extract content of 12 w/v% or less.
[8] The packaged alcoholic beverage according to any one of [1] to [7], further containing carbon dioxide gas.
[9] The packaged alcoholic beverage of [8] above, which has a carbon dioxide pressure of 1.5 to 3.5 gas volumes.
[10] including a step of containing acetaldehyde and β-myrcene,
A method for producing a packaged alcoholic beverage, comprising producing a packaged alcoholic beverage having an alcohol concentration of 0.5 to 3.5 v/v%.
[11] In a packaged alcoholic beverage having an alcohol concentration of 0.5 to 3.5 v/v%,
A method for improving the flavor of a packaged alcoholic beverage, characterized by containing acetaldehyde and β-myrcene.
本発明に係る容器詰アルコール飲料は、低アルコールであるにもかかわらず、アルコール自体が有する特有のコク感や、味の厚みや複雑味があり、酒感が増強されている上に、異臭味が抑えられており、嗜好性が高い。
また、本発明に係る容器詰アルコール飲料の製造方法や容器詰アルコール飲料の香味改善方法により、不快な異臭味が強く感じられず、酒感が増強された、低アルコールの容器詰アルコール飲料が製造できる。 Although the packaged alcoholic beverage according to the present invention is low in alcohol, it has a unique richness of alcohol itself, a thick and complex taste, and an enhanced alcoholic taste. is suppressed and is highly palatable.
In addition, by the method for producing a packaged alcoholic beverage and the method for improving the flavor of a packaged alcoholic beverage according to the present invention, a low-alcohol packaged alcoholic beverage with an enhanced alcoholic taste without a strong offensive odor is produced. can.
また、本発明に係る容器詰アルコール飲料の製造方法や容器詰アルコール飲料の香味改善方法により、不快な異臭味が強く感じられず、酒感が増強された、低アルコールの容器詰アルコール飲料が製造できる。 Although the packaged alcoholic beverage according to the present invention is low in alcohol, it has a unique richness of alcohol itself, a thick and complex taste, and an enhanced alcoholic taste. is suppressed and is highly palatable.
In addition, by the method for producing a packaged alcoholic beverage and the method for improving the flavor of a packaged alcoholic beverage according to the present invention, a low-alcohol packaged alcoholic beverage with an enhanced alcoholic taste without a strong offensive odor is produced. can.
本発明及び本願明細書において、容器詰アルコール飲料とは、容器に充填されたアルコール飲料を意味する。
本発明及び本願明細書において、アルコール飲料とは、アルコールを含有する飲料であればよく、発泡性飲料であってもよく、非発泡性飲料であってもよい。また、発酵工程を経て製造される飲料であってもよく、発酵工程を経ずに製造される飲料であってもよい。すなわち、本発明におけるアルコール飲料には、ウォッカ、ウイスキー、ブランデー、焼酎、ラム酒、スピリッツ、及びジン等の蒸留酒やリキュール等の非発泡性のアルコール飲料；ビールテイストアルコール飲料（ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有するアルコール飲料）、発泡ワイン、シードル等の発泡性のアルコール飲料；蒸留酒やリキュール等の非発泡性のアルコール飲料を、ジュース、清涼飲料、サイダー、ラムネ、炭酸水等のノンアルコール飲料と混合したチューハイ、カクテル等が挙げられる。 In the present invention and the specification of the present application, a packaged alcoholic beverage means an alcoholic beverage filled in a container.
In the present invention and the specification of the present application, an alcoholic beverage may be any alcohol-containing beverage, and may be a sparkling beverage or a non-sparkling beverage. Moreover, it may be a beverage produced through a fermentation process or a beverage produced without undergoing a fermentation process. That is, alcoholic beverages in the present invention include non-foaming alcoholic beverages such as vodka, whiskey, brandy, shochu, rum, spirits, and distilled spirits such as gin and liqueurs; beer-taste alcoholic beverages (equivalent to beer or alcoholic beverages with similar flavor, taste and texture), sparkling alcoholic beverages such as sparkling wine and cider; Examples include chuhai mixed with non-alcoholic beverages such as water, cocktails, and the like.
本発明及び本願明細書において、アルコール飲料とは、アルコールを含有する飲料であればよく、発泡性飲料であってもよく、非発泡性飲料であってもよい。また、発酵工程を経て製造される飲料であってもよく、発酵工程を経ずに製造される飲料であってもよい。すなわち、本発明におけるアルコール飲料には、ウォッカ、ウイスキー、ブランデー、焼酎、ラム酒、スピリッツ、及びジン等の蒸留酒やリキュール等の非発泡性のアルコール飲料；ビールテイストアルコール飲料（ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有するアルコール飲料）、発泡ワイン、シードル等の発泡性のアルコール飲料；蒸留酒やリキュール等の非発泡性のアルコール飲料を、ジュース、清涼飲料、サイダー、ラムネ、炭酸水等のノンアルコール飲料と混合したチューハイ、カクテル等が挙げられる。 In the present invention and the specification of the present application, a packaged alcoholic beverage means an alcoholic beverage filled in a container.
In the present invention and the specification of the present application, an alcoholic beverage may be any alcohol-containing beverage, and may be a sparkling beverage or a non-sparkling beverage. Moreover, it may be a beverage produced through a fermentation process or a beverage produced without undergoing a fermentation process. That is, alcoholic beverages in the present invention include non-foaming alcoholic beverages such as vodka, whiskey, brandy, shochu, rum, spirits, and distilled spirits such as gin and liqueurs; beer-taste alcoholic beverages (equivalent to beer or alcoholic beverages with similar flavor, taste and texture), sparkling alcoholic beverages such as sparkling wine and cider; Examples include chuhai mixed with non-alcoholic beverages such as water, cocktails, and the like.
本発明及び本願明細書において、「酒感」とは、アルコール自体が有する特有のコク感や、味の厚みや複雑味等により総合的に感じられる「酒らしい味わい」を意味する。
In the present invention and the specification of the present application, "sake feeling" means a "sake-like taste" that can be felt comprehensively due to the unique richness of alcohol itself, the depth and complexity of the taste, and the like.
本発明に係る容器詰アルコール飲料は、容器詰アルコール飲料の総容量に対するアルコール濃度（以下、「アルコール濃度」と称する）が０．５～３．５ｖ／ｖ％であり、アセトアルデヒド及びβ－ミルセンを含有する。アルコール濃度が低いアルコール飲料は、一般的に、アルコール自体が有する特有のコク感や、味の厚みや複雑味等が不足するが、本発明に係る容器詰アルコール飲料は、アセトアルデヒドを含有することにより、アルコール特有のコク感、味の厚み、複雑味等が付与されて、酒感が増強されている。本発明に係る容器詰アルコール飲料は、さらにβ－ミルセンを含有することにより、アセトアルデヒド自身の異臭味や、アセトアルデヒドとエタノールの併用により増強される不快な異臭味がマスキングされて抑制される。すなわち、アルコール濃度が０．５～３．５ｖ／ｖ％である容器詰アルコール飲料に、アセトアルデヒド及びβ－ミルセンを含有させることにより、不快な異臭味を抑えつつ、酒感を増強して香味を改善することができ、これにより、低アルコールでありながら、嗜好性の高い容器詰アルコール飲料を製造できる。
The packaged alcoholic beverage according to the present invention has an alcohol concentration (hereinafter referred to as "alcohol concentration") of 0.5 to 3.5 v/v% relative to the total volume of the packaged alcoholic beverage, and contains acetaldehyde and β-myrcene. contains. Alcoholic beverages with a low alcohol concentration generally lack the peculiar richness of alcohol itself, the depth of taste, the complex taste, etc., but the packaged alcoholic beverage according to the present invention contains acetaldehyde. , richness peculiar to alcohol, depth of taste, complex taste, etc. are added, and the feeling of sake is enhanced. By further containing β-myrcene, the packaged alcoholic beverage according to the present invention masks and suppresses the offensive odor and taste of acetaldehyde itself and the unpleasant offensive odor and taste that are enhanced by the combined use of acetaldehyde and ethanol. That is, by including acetaldehyde and β-myrcene in a packaged alcoholic beverage having an alcohol concentration of 0.5 to 3.5 v/v%, the unpleasant odor and taste are suppressed, while enhancing the alcoholic sensation and enhancing the flavor. As a result, it is possible to produce packaged alcoholic beverages with low alcohol content and high palatability.
本発明に係る容器詰アルコール飲料のアセトアルデヒド濃度は、アルコール濃度が０．５～３．５ｖ／ｖ％であるアルコール飲料に対する酒感増強効果が得られる量であればよく、特に限定されるものではない。本発明に係る容器詰アルコール飲料の総容量に対するアセトアルデヒド濃度（以下、「アセトアルデヒド濃度」と称する）としては、十分な酒感増強効果が得られやすい点から、０．１ｐｐｍ以上であることが好ましく、１ｐｐｍ以上であることがより好ましく、１０ｐｐｍ以上であることがさらに好ましい。また、本発明に係る容器詰アルコール飲料のアセトアルデヒド濃度としては、アセトアルデヒド自体の香気成分による影響が抑えられる点から、１００ｐｐｍ以下であることが好ましく、８０ｐｐｍ以下であることがより好ましく、５０ｐｐｍ以下であることがさらに好ましく、２５ｐｐｍ以下であることがよりさらに好ましい。
なお、本明細書において、「ｐｐｍ」は「容量ｐｐｍ」を示し、「１ｐｐｍ」は「０．０００１ｖ／ｖ％」である。 The acetaldehyde concentration of the packaged alcoholic beverage according to the present invention is not particularly limited as long as it is an amount that can obtain the effect of enhancing the feeling of alcoholic beverages with an alcohol concentration of 0.5 to 3.5 v / v%. do not have. The acetaldehyde concentration with respect to the total volume of the packaged alcoholic beverage according to the present invention (hereinafter referred to as "acetaldehyde concentration") is preferably 0.1 ppm or more from the viewpoint of easily obtaining a sufficient alcohol sensation enhancing effect. It is more preferably 1 ppm or more, and even more preferably 10 ppm or more. In addition, the acetaldehyde concentration of the packaged alcoholic beverage according to the present invention is preferably 100 ppm or less, more preferably 80 ppm or less, and 50 ppm or less in order to suppress the influence of the aroma component of acetaldehyde itself. is more preferably 25 ppm or less.
In this specification, "ppm" indicates "capacity ppm", and "1 ppm" is "0.0001 v/v%".
なお、本明細書において、「ｐｐｍ」は「容量ｐｐｍ」を示し、「１ｐｐｍ」は「０．０００１ｖ／ｖ％」である。 The acetaldehyde concentration of the packaged alcoholic beverage according to the present invention is not particularly limited as long as it is an amount that can obtain the effect of enhancing the feeling of alcoholic beverages with an alcohol concentration of 0.5 to 3.5 v / v%. do not have. The acetaldehyde concentration with respect to the total volume of the packaged alcoholic beverage according to the present invention (hereinafter referred to as "acetaldehyde concentration") is preferably 0.1 ppm or more from the viewpoint of easily obtaining a sufficient alcohol sensation enhancing effect. It is more preferably 1 ppm or more, and even more preferably 10 ppm or more. In addition, the acetaldehyde concentration of the packaged alcoholic beverage according to the present invention is preferably 100 ppm or less, more preferably 80 ppm or less, and 50 ppm or less in order to suppress the influence of the aroma component of acetaldehyde itself. is more preferably 25 ppm or less.
In this specification, "ppm" indicates "capacity ppm", and "1 ppm" is "0.0001 v/v%".
β－ミルセンは、モノテルペンに属するオレフィンの一種であり、針葉樹やある種のスパイス、ホップ等に含まれている香気成分である。本発明に係る容器詰アルコール飲料の総容量に対するβ－ミルセン濃度（以下、「β－ミルセン濃度」と称する）は、飲料にアセトアルデヒドによる異臭味に対するマスキング効果が得られる量であればよく、特に限定されるものではない。本発明に係る容器詰アルコール飲料のβ－ミルセン濃度としては、アセトアルデヒド由来の異臭味に対するマスキング効果が十分に得られやすい点から、０．０５ｐｐｍ以上であることが好ましく、０．１ｐｐｍ以上であることがより好ましく、０．２ｐｐｍ以上であることがさらに好ましい。また、本発明に係る容器詰アルコール飲料のβ－ミルセン濃度としては、β－ミルセン自体の香気成分による影響が抑えられる点から、５ｐｐｍ以下であることが好ましく、２ｐｐｍ以下であることがより好ましい。
β-myrcene is a type of olefin belonging to monoterpene, and is an aromatic component contained in conifers, certain spices, hops, etc. The β-myrcene concentration with respect to the total volume of the packaged alcoholic beverage according to the present invention (hereinafter referred to as "β-myrcene concentration") may be any amount that provides a masking effect against the offensive odor and taste due to acetaldehyde in the beverage, and is particularly limited. not to be The β-myrcene concentration of the packaged alcoholic beverage according to the present invention is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, because the masking effect against the offensive odor and taste derived from acetaldehyde can be sufficiently obtained. is more preferable, and 0.2 ppm or more is even more preferable. The β-myrcene concentration of the packaged alcoholic beverage according to the present invention is preferably 5 ppm or less, more preferably 2 ppm or less, in order to suppress the influence of the aroma component of β-myrcene itself.
本発明に係る容器詰アルコール飲料における、アセトアルデヒド濃度（ｐｐｍ）に対するβ－ミルセン濃度（ｐｐｍ）の比率（β－ミルセン濃度（ｐｐｍ）］／［アセトアルデヒド濃度（ｐｐｍ）］）（以下、「Myr/ALD比」ということがある。）は、β－ミルセンによるアセトアルデヒド由来の異臭味に対するマスキング効果が得られる比率であればよく、特に限定されるものではない。本発明に係る容器詰アルコール飲料のMyr/ALD比としては、０．００１以上であることが好ましく、０．００２以上であることがより好ましく、０．００５以上であることがさらに好ましく、０．０１以上であることがよりさらに好ましい。また、本発明に係る容器詰アルコール飲料のMyr/ALD比としては、β－ミルセン自体の香気成分による影響が抑えられる点から、１．０以下であることが好ましく、０．５以下であることがより好ましく、０．２以下であることがさらに好ましい。
Ratio of β-myrcene concentration (ppm) to acetaldehyde concentration (ppm) in the packaged alcoholic beverage according to the present invention (β-myrcene concentration (ppm)]/[acetaldehyde concentration (ppm)]) (hereinafter, “Myr/ALD The ratio is not particularly limited as long as the masking effect of β-myrcene against the offensive odor and taste derived from acetaldehyde can be obtained. The Myr/ALD ratio of the packaged alcoholic beverage according to the present invention is preferably 0.001 or more, more preferably 0.002 or more, further preferably 0.005 or more, and 0.005 or more. 01 or more is even more preferable. In addition, the Myr/ALD ratio of the packaged alcoholic beverage according to the present invention is preferably 1.0 or less, and preferably 0.5 or less, in order to suppress the influence of the aroma component of β-myrcene itself. is more preferable, and 0.2 or less is even more preferable.
なお、本発明に係る容器詰アルコール飲料のアセトアルデヒド及びβ－ミルセンの濃度は、例えば、ＧＣ－ＭＳ（ガスクロマトグラフィー質量分析法）により定量することができる。
The concentrations of acetaldehyde and β-myrcene in the packaged alcoholic beverage according to the present invention can be quantified by, for example, GC-MS (gas chromatography-mass spectrometry).
本発明に係る容器詰アルコール飲料のアルコール濃度は、０．５～３．５ｖ／ｖ％の範囲内であればよく、特に限定されるものではない。本発明に係る容器詰アルコール飲料のアルコール濃度としては、アセトアルデヒドによる酒感増強効果がより充分に発揮され、かつアセトアルデヒドに由来する異臭味をマスキング効果も十分に発揮されることから、０．７５～３．５ｖ／ｖ％であることが好ましく、１．０～３．５ｖ／ｖ％であることがより好ましい。
The alcohol concentration of the packaged alcoholic beverage according to the present invention is not particularly limited as long as it is within the range of 0.5 to 3.5 v/v%. The alcohol concentration of the packaged alcoholic beverage according to the present invention is from 0.75 to 0.75, because the effect of enhancing the feeling of alcohol by acetaldehyde is more fully exhibited, and the effect of masking the offensive odor and taste derived from acetaldehyde is also sufficiently exhibited. It is preferably 3.5 v/v %, more preferably 1.0 to 3.5 v/v %.
本発明に係る容器詰アルコール飲料のエキス分は、特に限定されるものではない。例えば、一般的なビールと同様に、３．０～４．５ｗ／ｖ％程度であってもよい。低カロリーの点から、本発明に係る容器詰アルコール飲料のエキス分としては、１２．０ｗ／ｖ％以下であることが好ましく、１．０～１２．０ｗ／ｖ％であることがより好ましい。また、０．５ｗ／ｖ％未満であってもよい。
The extract content of the packaged alcoholic beverage according to the present invention is not particularly limited. For example, it may be about 3.0 to 4.5 w/v%, like common beer. From the viewpoint of low calorie, the extract content of the packaged alcoholic beverage according to the present invention is preferably 12.0 w/v% or less, more preferably 1.0 to 12.0 w/v%. Also, it may be less than 0.5 w/v%.
なお、エキス分とは、飲料中に含まれる不揮発性固形分の含有量を示す数値である。エキス分は、１５℃のときにおいて原容量１００ｃｍ３中に含有する不揮発性成分のグラム数をいう。エキス分の測定は、第四回改正国税庁所定分析法注解（平成５年２月２０日、第四回改正版、財団法人日本醸造協会発行）を用いて行うことができる。
The extract content is a numerical value indicating the content of non-volatile solids contained in the beverage. The extract content refers to the number of grams of non-volatile components contained in the original volume of 100 cm 3 at 15°C. The extract content can be measured using the 4th Revised National Tax Agency Specified Analysis Method Commentary (February 20, 1993, 4th Revised Edition, published by the Brewing Society of Japan).
本発明に係る容器詰アルコール飲料の糖質含有量は、特に限定されるものではない。本発明に係る容器詰アルコール飲料の糖質含有量としては、低カロリーの点から、６．０ｇ／１００ｍＬ以下であることが好ましく、２．０ｇ／１００ｍＬ以下であることがより好ましく、０．５ｇ／１００ｍＬ以下であることがさらに好ましい。本発明に係る容器詰アルコール飲料の糖質含有量の下限値は特に限定されないが、例えば、０ｇ／１００ｍＬであることができる。
The sugar content of the packaged alcoholic beverage according to the present invention is not particularly limited. The sugar content of the packaged alcoholic beverage according to the present invention is preferably 6.0 g/100 mL or less, more preferably 2.0 g/100 mL or less, from the viewpoint of low calorie, and 0.5 g /100 mL or less is more preferable. Although the lower limit of the sugar content of the packaged alcoholic beverage according to the present invention is not particularly limited, it can be, for example, 0 g/100 mL.
なお、糖質とは、食物繊維ではない炭水化物をいう。糖質は、栄養表示基準（一部改正平成２１年消費者庁告示第９号）の別表第２に記載の方法（当該食品の重量から、たんぱく質、脂質、食物繊維、灰分及び水分の量を控除して算定する）に従って算出できる。
"Sugars" refers to carbohydrates that are not dietary fiber. Carbohydrates are calculated according to the method described in Appended Table 2 of the Nutrition Labeling Standards (Partially Revised Consumer Affairs Agency Notification No. 9 in 2009) (from the weight of the food, the amount of protein, fat, dietary fiber, ash and moisture calculated by deducting).
本発明に係る容器詰アルコール飲料は、酸味料を含有していてもよい。酸味料としては、リン酸、有機酸、又はこれらの塩を用いることができる。有機酸としては、クエン酸、グルコン酸、酒石酸、リンゴ酸、コハク酸、乳酸、酢酸、アジピン酸、及びフマル酸等の有機酸が挙げられる。また、リン酸や有機酸の塩としては、ナトリウム塩やカリウム塩が挙げられる。これらの酸味料は、１種類のみを用いてもよく、２種類以上を併用してもよい。
The packaged alcoholic beverage according to the present invention may contain an acidulant. Phosphoric acid, an organic acid, or a salt thereof can be used as the acidulant. Organic acids include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, adipic acid, and fumaric acid. Salts of phosphoric acid and organic acids include sodium salts and potassium salts. These acidulants may be used alone or in combination of two or more.
本発明に係る容器詰アルコール飲料のクエン酸換算した酸度は、特に限定されるものではなく、飲料の種類や求める製品品質等を考慮して適宜調整することができる。本発明に係る容器詰アルコール飲料のクエン酸換算した酸度としては、１．０ｇ／１００ｍＬ以下であることが好ましく、０．５ｇ／１００ｍＬ以下であることがより好ましく、０．３５ｇ／１００ｍＬ以下であることがさらに好ましく、０．３０ｇ／１００ｍＬ以下であることがよりさらに好ましい。本発明に係る容器詰アルコール飲料のクエン酸換算した酸度としては、０．０１ｇ／１００ｍＬ以上であることが好ましく、０．０３ｇ／１００ｍＬ以上であることがより好ましく、０．０５ｇ／１００ｍＬ以上であることがさらに好ましく、０．１６ｇ／１００ｍＬ以上であることがよりさらに好ましい。
The citric acid-equivalent acidity of the packaged alcoholic beverage according to the present invention is not particularly limited, and can be appropriately adjusted in consideration of the type of beverage and desired product quality. The citric acid-equivalent acidity of the packaged alcoholic beverage according to the present invention is preferably 1.0 g/100 mL or less, more preferably 0.5 g/100 mL or less, and 0.35 g/100 mL or less. is more preferably 0.30 g/100 mL or less. The citric acid-equivalent acidity of the packaged alcoholic beverage according to the present invention is preferably 0.01 g/100 mL or more, more preferably 0.03 g/100 mL or more, and 0.05 g/100 mL or more. is more preferable, and 0.16 g/100 mL or more is even more preferable.
なお、飲料のクエン酸換算した酸度は、国税庁所定分析法（平１９国税庁訓令第６号）の８頁、総酸（遊離酸）にて定められた酸度の測定方法に基づいて算出される。詳細には、酸度は、以下の方法により測定できる。
まず、試料１～５０ｍＬを正確に量りとり、水で適宜希釈する。これを、０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液で滴定し、ｐＨメーターで８．２を終点とし、下記の式により算出する。式中、「Ａ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液による滴定量（ｍＬ）であり、「ｆ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液の力価であり、Ｗは試料重量（ｇ）である。また、「０．００６４」は、０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液１ｍＬに相当する無水クエン酸の重量（ｇ）である。
［クエン酸換算酸度（％）］＝Ａ×ｆ×１００／Ｗ×０．００６４ The citric acid-equivalent acidity of the beverage is calculated based on the acidity measurement method stipulated in page 8 of the National Tax Agency prescribed analysis method (2007 National Tax Agency Instruction No. 6), total acid (free acid). Specifically, acidity can be measured by the following method.
First, 1 to 50 mL of a sample is accurately weighed and diluted appropriately with water. This is titrated with a 0.1 mol/L sodium hydroxide solution, the end point is 8.2 with a pH meter, and the titration is calculated according to the following formula. In the formula, "A" is the titration amount (mL) with 0.1 mol/L sodium hydroxide solution, "f" is the titer of 0.1 mol/L sodium hydroxide solution, and W is the sample weight (g ). "0.0064" is the weight (g) of anhydrous citric acid corresponding to 1 mL of 0.1 mol/L sodium hydroxide solution.
[Acidity converted to citric acid (%)] = A x f x 100/W x 0.0064
まず、試料１～５０ｍＬを正確に量りとり、水で適宜希釈する。これを、０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液で滴定し、ｐＨメーターで８．２を終点とし、下記の式により算出する。式中、「Ａ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液による滴定量（ｍＬ）であり、「ｆ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液の力価であり、Ｗは試料重量（ｇ）である。また、「０．００６４」は、０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液１ｍＬに相当する無水クエン酸の重量（ｇ）である。
［クエン酸換算酸度（％）］＝Ａ×ｆ×１００／Ｗ×０．００６４ The citric acid-equivalent acidity of the beverage is calculated based on the acidity measurement method stipulated in page 8 of the National Tax Agency prescribed analysis method (2007 National Tax Agency Instruction No. 6), total acid (free acid). Specifically, acidity can be measured by the following method.
First, 1 to 50 mL of a sample is accurately weighed and diluted appropriately with water. This is titrated with a 0.1 mol/L sodium hydroxide solution, the end point is 8.2 with a pH meter, and the titration is calculated according to the following formula. In the formula, "A" is the titration amount (mL) with 0.1 mol/L sodium hydroxide solution, "f" is the titer of 0.1 mol/L sodium hydroxide solution, and W is the sample weight (g ). "0.0064" is the weight (g) of anhydrous citric acid corresponding to 1 mL of 0.1 mol/L sodium hydroxide solution.
[Acidity converted to citric acid (%)] = A x f x 100/W x 0.0064
本発明に係る容器詰アルコール飲料は、炭酸ガスを含有していない非発泡性飲料であってもよく、炭酸ガスを含有する発泡性飲料であってもよい。本発明に係る容器詰アルコール飲料が発泡性飲料の場合、炭酸ガス圧は、０．５～５．０ガスボリューム（ＧＶ）であることが好ましく、１．０～４．０ＧＶであることがより好ましく、１．５～３．５ＧＶであることがさらに好ましい。
The packaged alcoholic beverage according to the present invention may be a non-sparkling beverage containing no carbon dioxide or a sparkling beverage containing carbon dioxide. When the packaged alcoholic beverage according to the present invention is a sparkling beverage, the carbon dioxide pressure is preferably 0.5 to 5.0 gas volume (GV), more preferably 1.0 to 4.0 GV. It is preferably 1.5 to 3.5 GV, more preferably 1.5 to 3.5 GV.
本発明に係る容器詰アルコール飲料に、アセトアルデヒドを含有させる手段は特に限定されない。例えば、アセトアルデヒドを原料として用いることにより、アセトアルデヒドを含有する容器詰アルコール飲料を製造することができる。使用する原料としては、合成の又は天然物から抽出・精製されたアセトアルデヒドであってもよく、アセトアルデヒドを含有する香料であってもよい。
The means for adding acetaldehyde to the packaged alcoholic beverage according to the present invention is not particularly limited. For example, by using acetaldehyde as a raw material, an acetaldehyde-containing packaged alcoholic beverage can be produced. The raw material to be used may be synthetic acetaldehyde or extracted and purified from natural products, or may be an acetaldehyde-containing perfume.
本発明に係る容器詰アルコール飲料に、β－ミルセンを含有させる手段は特に限定されない。例えば、β－ミルセンを原料として用いることにより、β－ミルセンを含有する容器詰アルコール飲料を製造することができる。使用する原料としては、合成の又は天然物に由来するβ－ミルセンであってもよく、β－ミルセンを含有する香料であってもよい。
The method for incorporating β-myrcene into the packaged alcoholic beverage according to the present invention is not particularly limited. For example, by using β-myrcene as a raw material, a packaged alcoholic beverage containing β-myrcene can be produced. The raw material to be used may be β-myrcene derived from synthetic or natural products, or a fragrance containing β-myrcene.
本発明に係る容器詰アルコール飲料は、各種アルコールをベース酒として製造することもできる。ベース酒とするアルコールは、原料用アルコールであってもよく、常法により製造された酒類であってもよい。当該酒類としては、蒸留酒であってもよく、醸造酒であってもよい。蒸留酒としては、ウォッカ、ウイスキー、ブランデー、スピリッツ、焼酎、ラム酒、ジン等が挙げられ、リキュールであってもよい。醸造酒としては、ビール、ワイン、シードル等が挙げられる。
The packaged alcoholic beverage according to the present invention can also be produced using various types of alcohol as a base liquor. The alcohol used as the base liquor may be raw material alcohol or alcoholic beverages produced by a conventional method. The alcoholic beverage may be distilled liquor or brewed liquor. Distilled liquors include vodka, whiskey, brandy, spirits, shochu, rum, gin, and the like, and may be liqueurs. Brewed liquor includes beer, wine, cider, and the like.
原料用アルコールとしては、好ましくは、廃糖蜜を発酵させて高度（例えばアルコール濃度が９ｖ／ｖ％以上、好ましくは９～９５ｖ／ｖ％）に精製したものが用いられる。原料用アルコールは、安価であることから、製造コストを低減できる。また、原料用アルコールは、他のベース酒として香気成分の含有量が少ないため、すっきりとした味わいの飲料を得やすくなる。
As the raw material alcohol, it is preferable to use one obtained by fermenting blackstrap molasses and refining it to a high degree (for example, alcohol concentration of 9 v/v% or more, preferably 9 to 95 v/v%). Since raw material alcohol is inexpensive, the production cost can be reduced. In addition, since the alcohol used as a raw material contains less aromatic components than other base liquors, it is easy to obtain a beverage with a refreshing taste.
本発明に係る容器詰アルコール飲料は、アセトアルデヒドとβ－ミルセンの併用による異臭味をマスキングした酒感増強効果を損なわない限りにおいて、アルコール、アセトアルデヒド、及びβ－ミルセンに加えて、その他の成分を含有していてもよい。当該その他の成分としては、酸味料、炭酸ガス、炭酸水の他に、甘味料、果実、果皮、果汁、野菜類、ハーブ、香料、清涼飲料水、水溶性食物繊維、着色料、起泡剤、タンパク質若しくはその分解物、酵母エキス、原料水、酸化防止剤、乳化剤等が挙げられる。
The packaged alcoholic beverage according to the present invention contains other ingredients in addition to alcohol, acetaldehyde, and β-myrcene, as long as the combined use of acetaldehyde and β-myrcene does not impair the effect of enhancing the feeling of alcohol by masking the offensive odor and taste. You may have In addition to acidulants, carbon dioxide gas, and carbonated water, other ingredients include sweeteners, fruits, fruit skins, fruit juices, vegetables, herbs, flavors, soft drinks, water-soluble dietary fibers, coloring agents, and foaming agents. , protein or its decomposition product, yeast extract, raw material water, antioxidant, emulsifier and the like.
甘味料としては、ショ糖、液糖、オリゴ糖、デキストリン、でんぷん、甘味系アミノ酸、高甘味度甘味料等が挙げられる。当該高甘味度甘味料としては、アセスルファムカリウム、アスパルテーム、ステビア、酵素処理ステビア、スクラロース等が挙げられる。これらの甘味料は、１種類のみを用いてもよく、２種類以上を併用してもよい。
Sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweetening amino acids, and high-intensity sweeteners. Examples of the high-intensity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, sucralose and the like. These sweeteners may be used alone or in combination of two or more.
果実、果皮、及び果汁としては、柑橘類、モモ、リンゴ、なし、洋ナシ、ぶどう、白ぶどう、キウイ、バナナ、メロン、すいか、カシス、イチゴ、ブルーベリー、ラズベリー、ライチ、パイナップル等の果実等を用いることができる。柑橘類としては、みかん、オレンジ、夏みかん、レモン、ゆず、すだち、カボス、グレープフルーツ、シークワァーサー、はっさく、ライム等が挙げられる。果実、果皮、及び果汁は常法により調製されたものを用いることができる。これらの果実等は、１種類のみを用いてもよく、２種類以上を併用してもよい。
Citrus fruits, peaches, apples, pears, pears, grapes, white grapes, kiwis, bananas, melons, watermelons, cassis, strawberries, blueberries, raspberries, lychees, and pineapples are used as fruits, peels, and fruit juices. be able to. Examples of citrus include mandarin orange, orange, summer mandarin orange, lemon, yuzu, sudachi, kabosu, grapefruit, shikuwasa, hassaku, and lime. Fruits, peels and juices prepared by conventional methods can be used. Only one type of these fruits or the like may be used, or two or more types may be used in combination.
野菜類やハーブとしては、特に限定されるものではない。野菜類としては、例えば、トマト、ピーマン、セロリ、ショウガ、パセリ等が挙げられ、ハーブとしては、レモングラス、セージ、シナモン、ラベンダー、ローズマリー、ペッパー、ペパーミント等が挙げられる。これらの野菜類等は、１種類のみを用いてもよく、２種類以上を併用してもよい。
"Vegetables and herbs are not particularly limited." Vegetables include, for example, tomatoes, green peppers, celery, ginger, and parsley, and herbs include lemongrass, sage, cinnamon, lavender, rosemary, pepper, peppermint, and the like. Only one type of these vegetables may be used, or two or more types may be used in combination.
果実や果汁には、果糖をはじめとする糖質が比較的多く含まれている。このため、本発明に係る容器詰アルコール飲料が果実や果汁を含有する場合には、容器詰アルコール飲料のエキス分が１２．０ｗ／ｖ％以下の範囲内になるように調整される。例えば、本発明に係る容器詰アルコール飲料が果汁を含有する場合には、本発明に係る容器詰アルコール飲料の果汁含有量は、１０ｗ／ｖ％以下であることが好ましく、５ｗ／ｖ％未満であることがより好ましい。
Fruits and fruit juice contain relatively large amounts of carbohydrates, including fructose. Therefore, when the packaged alcoholic beverage according to the present invention contains fruit or fruit juice, the extract content of the packaged alcoholic beverage is adjusted to be within the range of 12.0 w/v% or less. For example, when the packaged alcoholic beverage according to the present invention contains fruit juice, the fruit juice content of the packaged alcoholic beverage according to the present invention is preferably 10 w/v% or less, and less than 5 w/v%. It is more preferable to have
香料としては、例えば、果物の果皮等から香気成分をアルコール等の溶媒で抽出したものやこれを減圧蒸留や常圧蒸留等により濃縮したものを用いることができる。その他、飲料に添加される各種の食品香料を適宜用いることもできる。これらの香料は、１種類のみを用いてもよく、２種類以上を併用してもよい。
As the fragrance, for example, it is possible to use one obtained by extracting aromatic components from the skin of a fruit with a solvent such as alcohol, or by concentrating this by distillation under reduced pressure or normal pressure. In addition, various food flavors added to beverages can be used as appropriate. These perfumes may be used alone or in combination of two or more.
水溶性食物繊維とは、水に溶解し、かつヒトの消化酵素により消化されない又は消化され難い炭水化物を意味する。水溶性食物繊維としては、例えば、大豆食物繊維、ポリデキストロース、難消化性デキストリン、ガラクトマンナン、イヌリン、グアーガム分解物、ペクチン、アラビアゴム等が挙げられる。これらの水溶性食物繊維は、１種類のみを用いてもよく、２種類以上を併用してもよい。
Water-soluble dietary fiber means carbohydrates that dissolve in water and are not or difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic and the like. Only one type of these water-soluble dietary fibers may be used, or two or more types may be used in combination.
起泡剤としては、例えば、大豆ペプチド、大豆サポニン、アルギン酸エステル、キラヤサポニン等が挙げられる。これらの起泡剤は、１種類のみを用いてもよく、２種類以上を併用してもよい。
タンパク質分解物としては、例えば、大豆タンパク分解物等が挙げられる。これらのタンパク質分解物は、１種類のみを用いてもよく、２種類以上を併用してもよい。
着色料としては、例えば、カラメル色素等の飲食品に一般的に使用される色素等が挙げられる。これらの着色料は、１種類のみを用いてもよく、２種類以上を併用してもよい。 Foaming agents include, for example, soybean peptide, soybean saponin, alginate, quillaja saponin and the like. These foaming agents may be used alone or in combination of two or more.
Examples of protein hydrolyzate include soy protein hydrolyzate and the like. These protein hydrolyzates may be used alone or in combination of two or more.
Examples of coloring agents include pigments commonly used in food and drink such as caramel pigments. These coloring agents may be used alone or in combination of two or more.
タンパク質分解物としては、例えば、大豆タンパク分解物等が挙げられる。これらのタンパク質分解物は、１種類のみを用いてもよく、２種類以上を併用してもよい。
着色料としては、例えば、カラメル色素等の飲食品に一般的に使用される色素等が挙げられる。これらの着色料は、１種類のみを用いてもよく、２種類以上を併用してもよい。 Foaming agents include, for example, soybean peptide, soybean saponin, alginate, quillaja saponin and the like. These foaming agents may be used alone or in combination of two or more.
Examples of protein hydrolyzate include soy protein hydrolyzate and the like. These protein hydrolyzates may be used alone or in combination of two or more.
Examples of coloring agents include pigments commonly used in food and drink such as caramel pigments. These coloring agents may be used alone or in combination of two or more.
酸化防止剤としては、例えば、亜硫酸やビタミンＣ等が挙げられる。これらの酸化防止剤は、１種類のみを用いてもよく、２種類以上を併用してもよい。
乳化剤としては、例えば、レシチン、サポニン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル等が挙げられる。これらの乳化剤は、１種類のみを用いてもよく、２種類以上を併用してもよい。 Antioxidants include, for example, sulfurous acid, vitamin C, and the like. These antioxidants may be used alone or in combination of two or more.
Examples of emulsifiers include lecithin, saponin, sucrose fatty acid esters, glycerin fatty acid esters and the like. These emulsifiers may be used alone or in combination of two or more.
乳化剤としては、例えば、レシチン、サポニン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル等が挙げられる。これらの乳化剤は、１種類のみを用いてもよく、２種類以上を併用してもよい。 Antioxidants include, for example, sulfurous acid, vitamin C, and the like. These antioxidants may be used alone or in combination of two or more.
Examples of emulsifiers include lecithin, saponin, sucrose fatty acid esters, glycerin fatty acid esters and the like. These emulsifiers may be used alone or in combination of two or more.
本発明に係る容器詰アルコール飲料の製造方法は、前記容器詰アルコール飲料においてアセトアルデヒド及びβ－ミルセンを含有させる工程を含む。当該工程は、例えば、アセトアルデヒドおよびβ－ミルセンを含む各原料を混合する方法（調合法）によって実施できる。各原料や配合量は、上記の通りである。アセトアルデヒドおよびβ－ミルセンを含む各原料を混合する工程において、例えば、混合時間は１分～１時間程度、混合温度は、５～８０℃程度に設定されることができる。各原料を混合する順番は特に限定されるものではない。原料水に、全ての原料を同時に添加してもよく、先に添加した原料を溶解させた後に残る原料を添加する等、順次原料を添加してもよい。また、例えば、原料水に、固形（例えば粉末状や顆粒状）の原料及びアルコールを混合してもよく、固形原料を予め水溶液としておき、これらの水溶液、及びアルコール、必要に応じて原料水を混合してもよい。さらに、原料水に原料を加熱したものを入れてもよく、調製した調合液を加熱してもよい。
The method for producing a packaged alcoholic beverage according to the present invention includes a step of adding acetaldehyde and β-myrcene to the packaged alcoholic beverage. This step can be carried out, for example, by a method (preparation method) of mixing raw materials containing acetaldehyde and β-myrcene. Each raw material and blending amount are as described above. In the step of mixing raw materials containing acetaldehyde and β-myrcene, for example, the mixing time can be set to about 1 minute to 1 hour, and the mixing temperature can be set to about 5 to 80°C. The order of mixing each raw material is not particularly limited. All raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by adding the remaining raw material after dissolving the previously added raw material. Further, for example, raw material water may be mixed with a solid (for example, powder or granular) raw material and alcohol. May be mixed. Furthermore, heated raw materials may be added to the raw water, or the prepared mixed liquid may be heated.
調製された調合液に、不溶物が生じた場合には、当該調合液に対して濾過等の不溶物を除去する処理を行うことが好ましい。不溶物除去処理は、特に限定されるものではなく、濾過法、遠心分離法等の当該技術分野で通常用いられている方法で行うことができる。本発明においては、不溶物は濾過除去することが好ましく、珪藻土濾過により除去することがより好ましい。
If insoluble matter is generated in the prepared preparation, it is preferable to subject the preparation to a treatment such as filtration to remove the insoluble matter. The insoluble matter removal treatment is not particularly limited, and can be carried out by a method commonly used in the technical field, such as a filtration method or a centrifugation method. In the present invention, insoluble matter is preferably removed by filtration, more preferably by diatomaceous earth filtration.
本発明に係る容器詰アルコール飲料が発泡性アルコール飲料の場合、例えば、原料として炭酸水や、サイダーやラムネ等の発泡性清涼飲料を用いることにより製造できる。また、炭酸ガス以外の原料を全て混合した調合液を調製した後、この調合液に炭酸ガスを導入することによっても、発泡性アルコール飲料を製造できる。炭酸ガスの導入は、常法により行うことができる。
When the packaged alcoholic beverage according to the present invention is a sparkling alcoholic beverage, it can be produced, for example, by using carbonated water or sparkling soft drinks such as cider and ramune as raw materials. A sparkling alcoholic beverage can also be produced by preparing a mixed liquid in which all raw materials other than carbon dioxide are mixed and then introducing carbon dioxide into the mixed liquid. Introduction of carbon dioxide gas can be performed by a conventional method.
製造されたアルコール飲料を容器に充填して密封することにより、容器詰アルコール飲料が製造できる。容器への充填及び密封は、常法により行うことができる。また、容器詰アルコール飲料の空寸部には、窒素、二酸化炭素等の不活性ガスを充填させてもよい。これらの不活性ガスにより、容器内に存在する酸素を減少させることができる。
A packaged alcoholic beverage can be produced by filling the produced alcoholic beverage into a container and sealing it. Filling and sealing of the container can be performed by a conventional method. In addition, the empty portion of the packaged alcoholic beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the oxygen present in the container.
本発明に係る容器詰アルコール飲料の容器としては、特に限定されるものではなく、ツーピース飲料缶、スリーピース飲料缶、ボトル缶、可撓性容器、ガラス瓶などを用いることができる。可撓性容器としては、ＰＥ（ポリエチレン）、ＰＰ（ポリプロピレン）、ＥＶＯＨ（エチレン・ビニルアルコール共重合体）、ＰＥＴ（ポリエチレンテレフタレート）等の可撓性樹脂をボトル形状等に成形してなる容器が挙げられる。可撓性容器は、単層樹脂からなるものであってもよく、多層樹脂からなるものであってもよい。
The container for the packaged alcoholic beverage according to the present invention is not particularly limited, and can be a two-piece beverage can, a three-piece beverage can, a bottle can, a flexible container, a glass bottle, or the like. Examples of flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate) into a bottle shape or the like. mentioned. The flexible container may be made of a single-layer resin or may be made of a multi-layer resin.
本発明に係る容器詰アルコール飲料が発泡性飲料の場合、耐圧性の高い容器を使用する。現在、流通しているアルミニウム（合金）製ツーピース飲料缶やアルミニウム（合金）製ボトル缶のメーカー保証耐圧は、高いもので６８６ｋＰａ程度であり、実際の耐圧を考慮すると加熱殺菌を要する場合はおおよそ３．２ＧＶ以下、加熱殺菌が不要な場合はおおよそ３．８ＧＶ以下となる。
When the packaged alcoholic beverage according to the present invention is a sparkling beverage, a container with high pressure resistance is used. Currently, aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans have a maximum manufacturer-guaranteed pressure resistance of about 686 kPa. .2 GV or less, or approximately 3.8 GV or less if heat sterilization is not required.
また、本発明に係る容器詰アルコール飲料は、その製造工程において、必要に応じて加熱殺菌処理を行う。加熱殺菌処理は、容器に充填前に行ってもよく、容器充填後に行ってもよい。殺菌方法としては、ＵＨＴ（超高温）殺菌処理、パストライザー殺菌処理、レトルト殺菌処理等の常法により行うことができる。
In addition, the packaged alcoholic beverage according to the present invention is subjected to heat sterilization as necessary in the manufacturing process. The heat sterilization treatment may be performed before filling the container or after filling the container. As a sterilization method, a conventional method such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, and retort sterilization can be used.
本発明の容器詰アルコール飲料の香味改善方法は、前記容器詰アルコール飲料においてアセトアルデヒド及びβ－ミルセンを含有させる工程を含むことを特徴とする。
当該容器詰アルコール飲料の香味改善方法において実施される、アセトアルデヒド及びβ－ミルセンを含有させる工程は、前記容器詰アルコール飲料の製造方法における、アセトアルデヒド及びβ－ミルセンを含有させる工程と同様の方法で実施することができる。
また、当該容器詰アルコール飲料の香味改善方法において、前記容器詰アルコール飲料の製造方法において実施されるその他の工程を実施することができる。 The method for improving the flavor of a packaged alcoholic beverage of the present invention is characterized by including the step of adding acetaldehyde and β-myrcene to the packaged alcoholic beverage.
The step of adding acetaldehyde and β-myrcene, which is carried out in the method for improving the flavor of the packaged alcoholic beverage, is carried out in the same manner as the step of adding acetaldehyde and β-myrcene in the method for producing the packaged alcoholic beverage. can do.
In addition, in the method for improving the flavor of a packaged alcoholic beverage, other steps that are carried out in the method for producing the packaged alcoholic beverage can be carried out.
当該容器詰アルコール飲料の香味改善方法において実施される、アセトアルデヒド及びβ－ミルセンを含有させる工程は、前記容器詰アルコール飲料の製造方法における、アセトアルデヒド及びβ－ミルセンを含有させる工程と同様の方法で実施することができる。
また、当該容器詰アルコール飲料の香味改善方法において、前記容器詰アルコール飲料の製造方法において実施されるその他の工程を実施することができる。 The method for improving the flavor of a packaged alcoholic beverage of the present invention is characterized by including the step of adding acetaldehyde and β-myrcene to the packaged alcoholic beverage.
The step of adding acetaldehyde and β-myrcene, which is carried out in the method for improving the flavor of the packaged alcoholic beverage, is carried out in the same manner as the step of adding acetaldehyde and β-myrcene in the method for producing the packaged alcoholic beverage. can do.
In addition, in the method for improving the flavor of a packaged alcoholic beverage, other steps that are carried out in the method for producing the packaged alcoholic beverage can be carried out.
次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。
The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.
［実施例１］
アセトアルデヒドとβ－ミルセンを各種濃度で含有させた容器詰アルコール飲料を製造し、アセトアルデヒドとβ－ミルセンの酒感や異臭味（不快臭）等に対する影響を調べた。 [Example 1]
Bottled alcoholic beverages containing various concentrations of acetaldehyde and β-myrcene were produced, and the effects of acetaldehyde and β-myrcene on alcoholic taste and offensive odor (unpleasant odor) were investigated.
アセトアルデヒドとβ－ミルセンを各種濃度で含有させた容器詰アルコール飲料を製造し、アセトアルデヒドとβ－ミルセンの酒感や異臭味（不快臭）等に対する影響を調べた。 [Example 1]
Bottled alcoholic beverages containing various concentrations of acetaldehyde and β-myrcene were produced, and the effects of acetaldehyde and β-myrcene on alcoholic taste and offensive odor (unpleasant odor) were investigated.
原料用アルコール（アルコール濃度９５容量％）、果糖ぶどう糖液糖、クエン酸（無水）、クエン酸三ナトリウム、アセトアルデヒド、β－ミルセン、及び炭酸水を用いて、アルコール濃度、アセトアルデヒド濃度、β－ミルセン濃度、糖質含有量、及びクエン酸換算酸度が表１～４に記載の値であるアルコール飲料を製造し、容器に充填して、容器詰アルコール飲料を製造した。各容器詰アルコール飲料のガス圧は２．５ＧＶに調整した。
Using raw material alcohol (alcohol concentration 95% by volume), fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, acetaldehyde, β-myrcene, and carbonated water, alcohol concentration, acetaldehyde concentration, β-myrcene concentration , sugar content, and acidity converted to citric acid are shown in Tables 1 to 4. Alcoholic beverages were produced and filled into containers to produce packaged alcoholic beverages. The gas pressure of each bottled alcoholic beverage was adjusted to 2.5 GV.
製造した各容器詰アルコール飲料について、訓練された識別能力のあるパネル５名により、酒感増強効果、不快臭の強さ、及び、美味しさの総合評価について、官能評価を行った。官能評価は、アセトアルデヒドとβ－ミルセンの両方を添加していないサンプルを対照（評点０）とする７段階の相対評価を行った。全パネルの評価点の平均値を、評価対象の評価点とした。表１及び表２に記載のサンプル１－１～１－７の官能評価は、サンプル１－０を対照として行った。表３及び表４に記載のサンプル２－１～２－６の官能評価は、サンプル１－０を対照として行った。
For each of the manufactured packaged alcoholic beverages, a sensory evaluation was conducted by five trained panelists with discriminating ability regarding the overall evaluation of the effect of enhancing the sense of alcohol, the strength of the unpleasant odor, and the deliciousness. The sensory evaluation was carried out on a 7-grade relative scale using a sample to which neither acetaldehyde nor β-myrcene was added as a control (grade 0). The average value of the evaluation scores of all panels was used as the evaluation score to be evaluated. The sensory evaluation of Samples 1-1 to 1-7 shown in Tables 1 and 2 was performed using Sample 1-0 as a control. The sensory evaluation of Samples 2-1 to 2-6 shown in Tables 3 and 4 was performed using Sample 1-0 as a control.
具体的には、酒感増強効果と不快臭の強さについては、対照よりかなり強い場合に＋３点、対照より強い場合に＋２点、対照よりやや強い場合に＋１点、対照と同程度の場合に０点、対照よりやや弱い場合に－１点、対照より弱い場合に－２点、対照よりかなり弱い場合に－３点、と評価した。美味しさの総合評価については、対照よりかなり良い場合に＋３点、対照より良い場合に＋２点、対照よりやや良い場合に＋１点、対照と同程度の場合に０点、対照よりやや悪い場合に－１点、対照より悪い場合に－２点、対照よりかなり悪い場合に－３点、と評価した。評価結果を表１～４に示す。
Specifically, regarding the effect of enhancing the feeling of alcohol and the strength of the unpleasant odor, +3 points were given when the effects were much stronger than the control, +2 points when the smell was stronger than the control, +1 point when the effect was slightly stronger than the control, and when the smell was about the same as the control. 0 point if slightly weaker than control, -1 point if weaker than control, -2 point if weaker than control, and -3 point if significantly weaker than control. Regarding the overall evaluation of deliciousness, +3 points if much better than the control, +2 points if better than the control, +1 point if slightly better than the control, 0 points if about the same as the control, and slightly worse than the control. -1 point, -2 point if worse than control, -3 point if significantly worse than control. The evaluation results are shown in Tables 1-4.
表１及び２に示すように、エキス分が９．０ｖ／ｗ％、アルコール濃度が２．０ｖ／ｖ％である容器詰アルコール飲料では、アセトアルデヒドを１～１００ｐｐｍと、β－ミルセンを０．１ｐｐｍとを含有させた場合に、不快臭が抑えられつつ、酒感がより増強された。また、表３及び４に示すように、同じくエキス分が９．０ｖ／ｗ％、アルコール濃度が２．０ｖ／ｖ％である容器詰アルコール飲料では、アセトアルデヒドを１０ｐｐｍと、β－ミルセンを０．０５～５．０ｐｐｍとを含有させた場合に、不快臭が抑えられつつ、酒感がより増強された。これらの結果から、低アルコールの容器詰アルコール飲料においては、Myr/ALD比が０．００１以上となるようにアセトアルデヒドとβ－ミルセンを含有させることによって、嗜好性を低下させることなく、酒感をより増強できることがわかった。
As shown in Tables 1 and 2, in a packaged alcoholic beverage having an extract content of 9.0 v/w% and an alcohol concentration of 2.0 v/v%, 1 to 100 ppm of acetaldehyde and 0.1 ppm of β-myrcene When containing, the unpleasant odor was suppressed and the alcoholic feeling was further enhanced. Also, as shown in Tables 3 and 4, in the same packaged alcoholic beverage having an extract content of 9.0 v/w% and an alcohol concentration of 2.0 v/v%, acetaldehyde was 10 ppm and β-myrcene was 0.1 ppm. When 05 to 5.0 ppm was contained, the unpleasant odor was suppressed and the feeling of sake was enhanced. Based on these results, in low-alcohol packaged alcoholic beverages, by containing acetaldehyde and β-myrcene so that the Myr/ALD ratio is 0.001 or more, the feeling of alcohol can be enhanced without reducing the palatability. We found that it could be enhanced.
［実施例２］
アセトアルデヒドとβ－ミルセンを含有させた容器詰アルコール飲料を製造し、アセトアルデヒドとβ－ミルセンの不快臭や酒感等に対する影響を調べた。 [Example 2]
Bottled alcoholic beverages containing acetaldehyde and β-myrcene were produced, and the effects of acetaldehyde and β-myrcene on unpleasant odors and alcoholic sensation were investigated.
アセトアルデヒドとβ－ミルセンを含有させた容器詰アルコール飲料を製造し、アセトアルデヒドとβ－ミルセンの不快臭や酒感等に対する影響を調べた。 [Example 2]
Bottled alcoholic beverages containing acetaldehyde and β-myrcene were produced, and the effects of acetaldehyde and β-myrcene on unpleasant odors and alcoholic sensation were investigated.
実施例１と同様にして、アルコール濃度、アセトアルデヒド濃度、β－ミルセン濃度、エキス分、及びクエン酸換算酸度が表５及び６に記載の値であるアルコール飲料を製造し、容器に充填して、容器詰アルコール飲料を製造した。また、実施例１と同様にして、製造した容器詰アルコール飲料の官能評価を行った。
In the same manner as in Example 1, an alcoholic beverage having the alcohol concentration, acetaldehyde concentration, β-myrcene concentration, extract content, and citric acid equivalent acidity shown in Tables 5 and 6 was produced, filled in a container, A packaged alcoholic beverage was produced. Further, in the same manner as in Example 1, the produced packaged alcoholic beverage was subjected to sensory evaluation.
サンプル３－１～３－２の官能評価は、サンプル３－０を対照として行い、サンプル４－１～４－２の官能評価は、サンプル４－０を対照として行った。評価結果を表５及び６に示す。表５及び６に示すように、アルコール濃度０．５～３．５ｖ／ｖ％の範囲の容器詰アルコール飲料では、アセトアルデヒドとβ－ミルセンを含有させることで、不快臭による嗜好性の低下をさせずに酒感を増強させられることがわかった。
The sensory evaluation of samples 3-1 and 3-2 was performed using sample 3-0 as a control, and the sensory evaluation of samples 4-1 and 4-2 was performed using sample 4-0 as a control. Evaluation results are shown in Tables 5 and 6. As shown in Tables 5 and 6, packaged alcoholic beverages with an alcohol concentration in the range of 0.5 to 3.5 v/v% contain acetaldehyde and β-myrcene to reduce palatability due to unpleasant odors. It was found that the feeling of alcohol can be enhanced without
［実施例３］
アセトアルデヒドとβ－ミルセンを含有させた容器詰アルコール飲料を製造し、アセトアルデヒドとβ－ミルセンの不快臭や酒感等に対する影響を調べた。 [Example 3]
Bottled alcoholic beverages containing acetaldehyde and β-myrcene were produced, and the effects of acetaldehyde and β-myrcene on unpleasant odors and alcoholic sensation were investigated.
アセトアルデヒドとβ－ミルセンを含有させた容器詰アルコール飲料を製造し、アセトアルデヒドとβ－ミルセンの不快臭や酒感等に対する影響を調べた。 [Example 3]
Bottled alcoholic beverages containing acetaldehyde and β-myrcene were produced, and the effects of acetaldehyde and β-myrcene on unpleasant odors and alcoholic sensation were investigated.
実施例１と同様にして、アルコール濃度、アセトアルデヒド濃度、β－ミルセン濃度、糖質含有量、及びクエン酸換算酸度が表７に記載の値であるアルコール飲料を製造し、容器に充填して、容器詰アルコール飲料を製造した。また、実施例１と同様にして、製造した容器詰アルコール飲料の官能評価を行った。
In the same manner as in Example 1, an alcoholic beverage having the alcohol concentration, acetaldehyde concentration, β-myrcene concentration, sugar content, and citric acid equivalent acidity shown in Table 7 was produced, filled in a container, A packaged alcoholic beverage was produced. Further, in the same manner as in Example 1, the produced packaged alcoholic beverage was subjected to sensory evaluation.
サンプル５－１～５－４の官能評価は、サンプル５－０を対照として行った。評価結果を表７に示す。表７に示すように、エキス分が１．０～１２．０ｗ／ｖ％の範囲の低アルコールの容器詰アルコール飲料では、アセトアルデヒドとβ－ミルセンを含有させることで、不快臭を抑えて嗜好性を低下させずに酒感を増強させられることがわかった。エキス分が１４．０ｗ／ｖ％と高濃度であるサンプル５－４の容器詰アルコール飲料では、β－ミルセン添加によるアセトアルデヒド由来の不快臭のマスキング効果は得られたものの、アセトアルデヒドの添加による酒感増強効果は観察されなかった。
The sensory evaluation of samples 5-1 to 5-4 was performed using sample 5-0 as a control. Table 7 shows the evaluation results. As shown in Table 7, in low-alcohol packaged alcoholic beverages with an extract content in the range of 1.0 to 12.0 w/v%, by containing acetaldehyde and β-myrcene, unpleasant odors are suppressed and palatability is increased. It was found that the feeling of alcohol can be enhanced without reducing the In the packaged alcoholic beverage of sample 5-4, which has a high extract content of 14.0 w/v%, although the addition of β-myrcene had the effect of masking the unpleasant odor derived from acetaldehyde, the addition of acetaldehyde caused a feeling of alcoholic beverages. No potentiation effect was observed.
本発明に係る容器詰アルコール飲料は、低アルコールであるにもかかわらず、アルコール自体が有する特有のコク感や、味の厚みや複雑味があり、酒感が増強されている上に、異臭味が抑えられており、嗜好性が高い。
また、本発明に係る容器詰アルコール飲料の製造方法や容器詰アルコール飲料の香味改善方法により、不快な異臭味が強く感じられず、酒感が増強された、低アルコールの容器詰アルコール飲料が製造できる。 Although the packaged alcoholic beverage according to the present invention is low in alcohol, it has a unique richness of alcohol itself, a thick and complex taste, and an enhanced alcoholic taste. is suppressed and is highly palatable.
In addition, by the method for producing a packaged alcoholic beverage and the method for improving the flavor of a packaged alcoholic beverage according to the present invention, a low-alcohol packaged alcoholic beverage with an enhanced alcoholic taste without a strong offensive odor is produced. can.
また、本発明に係る容器詰アルコール飲料の製造方法や容器詰アルコール飲料の香味改善方法により、不快な異臭味が強く感じられず、酒感が増強された、低アルコールの容器詰アルコール飲料が製造できる。 Although the packaged alcoholic beverage according to the present invention is low in alcohol, it has a unique richness of alcohol itself, a thick and complex taste, and an enhanced alcoholic taste. is suppressed and is highly palatable.
In addition, by the method for producing a packaged alcoholic beverage and the method for improving the flavor of a packaged alcoholic beverage according to the present invention, a low-alcohol packaged alcoholic beverage with an enhanced alcoholic taste without a strong offensive odor is produced. can.
Claims (13)
- アルコール濃度が０．５～３．５ｖ／ｖ％であり、
アセトアルデヒド及びβ－ミルセンを含有する、容器詰アルコール飲料。 The alcohol concentration is 0.5 to 3.5 v / v%,
A packaged alcoholic beverage containing acetaldehyde and β-myrcene. - アセトアルデヒド濃度が１～１００ｐｐｍである、請求項１に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to claim 1, which has an acetaldehyde concentration of 1 to 100 ppm.
- β－ミルセン濃度が０．０５～１０ｐｐｍである、請求項１に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to claim 1, which has a β-myrcene concentration of 0.05 to 10 ppm.
- アセトアルデヒド濃度が１～１００ｐｐｍであり、β－ミルセン濃度が０．０５～１０ｐｐｍである、請求項１に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to claim 1, which has an acetaldehyde concentration of 1 to 100 ppm and a β-myrcene concentration of 0.05 to 10 ppm.
- アセトアルデヒド濃度（ｐｐｍ）に対するβ－ミルセン濃度（ｐｐｍ）の比率が０．００１以上である、請求項１に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to claim 1, wherein the ratio of β-myrcene concentration (ppm) to acetaldehyde concentration (ppm) is 0.001 or more.
- アセトアルデヒド濃度が１～１００ｐｐｍであり、アセトアルデヒド濃度（ｐｐｍ）に対するβ－ミルセン濃度（ｐｐｍ）の比率が０．００１以上である、請求項１に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to claim 1, wherein the acetaldehyde concentration is 1 to 100 ppm and the ratio of the β-myrcene concentration (ppm) to the acetaldehyde concentration (ppm) is 0.001 or more.
- アルコール濃度が１．０～３．５ｖ／ｖ％である、請求項１に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to claim 1, which has an alcohol concentration of 1.0 to 3.5 v/v%.
- クエン酸に換算した酸度が０．３５ｇ／１００ｍＬ以下である、請求項１に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to claim 1, wherein the acidity in terms of citric acid is 0.35 g/100 mL or less.
- エキス分が１２ｗ／ｖ％以下である、請求項１に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to claim 1, wherein the extract content is 12 w/v% or less.
- さらに炭酸ガスを含有する、請求項１に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to Claim 1, which further contains carbon dioxide gas.
- 炭酸ガス圧が１．５～３．５ガスボリュームである、請求項１０に記載の容器詰アルコール飲料。 The packaged alcoholic beverage according to claim 10, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volumes.
- アセトアルデヒド及びβ－ミルセンを含有させる工程を含み、
アルコール濃度が０．５～３．５ｖ／ｖ％である容器詰アルコール飲料を製造する、容器詰アルコール飲料の製造方法。 including a step of containing acetaldehyde and β-myrcene;
A method for producing a packaged alcoholic beverage, comprising producing a packaged alcoholic beverage having an alcohol concentration of 0.5 to 3.5 v/v%. - アルコール濃度が０．５～３．５ｖ／ｖ％である容器詰アルコール飲料において、
アセトアルデヒド及びβ－ミルセンを含有させることを特徴とする、容器詰アルコール飲料の香味改善方法。 In a packaged alcoholic beverage having an alcohol concentration of 0.5 to 3.5 v/v%,
A method for improving the flavor of a packaged alcoholic beverage, characterized by containing acetaldehyde and β-myrcene.
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| JP2012016307A (en) * | 2010-07-07 | 2012-01-26 | Kirin Brewery Co Ltd | Non-alcoholic beverage to which drinking feeling of alcoholic beverage is given, and production method for the same |
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| JP2012016307A (en) * | 2010-07-07 | 2012-01-26 | Kirin Brewery Co Ltd | Non-alcoholic beverage to which drinking feeling of alcoholic beverage is given, and production method for the same |
| JP2018011587A (en) * | 2016-07-06 | 2018-01-25 | アサヒビール株式会社 | Beer-like sparkling drink and production method thereof |
| JP2021114980A (en) * | 2020-01-29 | 2021-08-10 | サッポロビール株式会社 | Beer taste beverage |
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