JP6487685B2 - Container-packed alcoholic beverages - Google Patents

Description

  The present invention relates to a container-packed alcoholic beverage.

  Various components may be added to the alcoholic beverage in order to impart flavor. For example, Japanese Patent No. 558878 discloses a non-fermented beer-like sparkling beverage containing a grain-like flavor component, a hop-like flavor component, and a sulfur-containing flavor component. Here, compounds such as 2-methyl-3-furanthiol are listed as sulfur-containing aroma components.

  On the other hand, beverages imparted with a fruit juice feeling are known as container-packed alcoholic beverages. Examples of such alcoholic beverages include chu-hi beverages. A chu-hi beverage is a carbonated beverage using distilled liquor as a raw material liquor, and in many cases, the flavor of fruits such as lemon is given.

  As alcoholic beverages imparted with a fruit juice feeling, alcoholic beverages that have no fruit juice or low fruit juice content and have a reduced carbohydrate content are also widespread from the viewpoint of health orientation and the like. Such alcoholic beverages are given a fruit juice feeling mainly by the balance of flavor, sweetness and sourness. Moreover, in general, in order to make it easy to drink, it is seasoned sweetly using a high-intensity sweetener such as acesulfame potassium and sucralose. However, due to its sweetness, some customers feel that it does not fit their meals and cannot continue to drink without getting tired. Therefore, when the amount of high-intensity sweetener used is reduced, the fruit juice and body feelings are reduced with a decrease in sweetness, resulting in a lack of drinking response and inferior palatability.

Japanese Patent No. 558878

  Accordingly, an object of the present invention is to provide a container-packed alcoholic beverage that has a fruit juice and body flavor while suppressing sweetness in an alcoholic beverage having no fruit juice or low fruit juice content and low sugar content. Is to provide.

The inventor of the present invention has intensively studied to solve the above problems. As a result, it has been found that the above-mentioned problems can be solved by adding 2-methyl-3-furanthiol, and the present invention has been completed.
Specifically, the present invention includes the following matters.
[1] Citrus flavoring,
Containing 2-methyl-3-furanthiol,
Carbohydrate content is less than 2.0 g / 100 ml,
Container-packed alcoholic beverages whose fruit juice content is less than 3.0 g / 100 ml.
[2] The saccharide content is less than 0.5 g / 100 ml.
The alcoholic beverage according to [1].
[3] The “intensity of sweetness” obtained by multiplying “the amount of sweetener used (g / 100 ml)” by “the sweetness level when sugar is 1.00” is less than 1/100 ml. ,
The alcoholic beverage according to [1] or [2].
[4] The alcoholic beverage according to any one of [1] to [3], which is a carbonated beverage.
[5] The alcoholic beverage according to any one of [1] to [4], wherein the content of 2-methyl-3-furanthiol in the alcoholic beverage is 0.00005 to 0.5 ppb.
[6] The alcoholic beverage according to any one of [1] to [5], wherein the citrus flavor includes a lemon flavor.
[7] The citrus fragrance contains limonene and / or citral.
The alcoholic beverage according to any one of [1] to [6].
[8] The alcoholic beverage according to any one of [1] to [7], which is a carbonated beverage using distilled liquor as a raw material.
[9] The alcoholic beverage according to any one of [1] to [8], wherein the purine content is 0.2 mg / 100 ml or less.
[10] The alcoholic beverage according to any one of [1] to [9], wherein the alcohol content is 1% or more.

  According to the present invention, in an alcoholic beverage having no fruit juice or low fruit juice content and a low sugar content, a container-packed alcoholic beverage having a flavor excellent in fruit juice feeling and body feeling while suppressing sweetness is provided. There is.

Hereinafter, embodiments of the present invention will be described in detail.
The container-packed alcoholic beverage of the present invention contains a citrus flavor and 2-methyl-3-furanthiol, has a saccharide content of less than 2.0 g / 100 ml, and a fruit juice content of 3. It is less than 0 g / 100 ml. Since this alcoholic beverage contains 2-methyl-3-furanthiol, it can impart a fruit juice feeling and body feeling while suppressing sweetness.

1. Container-packed alcoholic beverage The alcoholic beverage of the present invention is a container-packed beverage with a fruit juice feeling. Preferably, the alcoholic beverage of the present invention is a beverage using distilled liquor as a raw material liquor, more preferably a carbonated beverage using distilled liquor, that is, a chu-hi beverage.
Moreover, in this specification, "distilled liquor" refers to the distilled liquor prescribed | regulated by liquor tax law. As the distilled liquor, shochu, vodka, rum, gin, whiskey and alcohol for raw materials are preferably used. Among these, the raw material alcohol which uses molasses etc. as a raw material is used more preferably.

The alcoholic beverage of the present invention has a saccharide content of less than 2.0 g / 100 ml, and more preferably less than 0.5 g / 100 ml.
The alcoholic beverage of the present invention preferably has a saccharide content of less than 0.5 g / 100 ml, and more preferably has a saccharide content of zero. Sweetness can be suppressed by reducing the content of saccharides and saccharides. It is also preferable from the viewpoint of health.
Here, “sugar” refers to carbohydrates excluding dietary fiber.
In addition, “saccharide” refers to a component contained in monosaccharides and disaccharides among carbohydrates.
Specific examples of the “saccharide” include glucose (glucose), galactose, mannose, fructose (fructose), sucrose (sucrose), lactose (lactose), lactose (malt sugar), fructose-glucose liquid sugar, and the like.

The intensity of sweetness in the alcoholic beverage of the present invention is preferably less than 1/100 ml. The intensity of sweetness is “sweetener use amount (g / 100 ml)” and “sugar is 1.00”. It is obtained as a value multiplied by “the sweetness of the case”.
“Sweetness when sugar is 1.00” (hereinafter sometimes simply referred to as “sweetness”) is the intensity of sweetness of the sweetener when sugar is 1.00. Was evaluated by a sensory test. The sweetness level of sweeteners is described in “Sweet Sweets Overview” (issued in May 1990) published by the Sugar Industries Association and “All About High-Sweetness Sweeteners Sucralose” (issued in May 2003) issued by Kozo Co., Ltd. The value that is used is adopted. For example, the sweetness of the sweetener is 200 for acesulfame potassium and 600 for sucralose.
Therefore, when the amount of sweetener used is calculated from the intensity of sweetness, the amount of sweetener used in the alcoholic beverage of the present invention is, for example, less than 1 g / 100 ml for sugar, less than 0.005 g / 100 ml for acesulfame potassium, In the case of sucralose, it is preferably less than 0.0017 g / 100 ml.
The “intensity of sweetness” of the alcoholic beverage of the present invention is preferably 0.2 / 100 ml or less, and more preferably no sweetener is used. By suppressing the content of sweeteners, sweetness can be suppressed.
As used herein, “sweetener” refers to saccharide-based sweeteners and non-saccharide-based sweeteners. As sugar-based sweeteners, glucose (glucose), galactose, mannose, fructose (fructose), sucrose (sucrose), lactose (lactose), lactose (malt sugar), fructose-glucose, which are classified into the above-mentioned “sugars” Liquid sugar, and starch syrup, isomerized sugar, isomaltoligosaccharide, fructooligosaccharide, galactooligosaccharide, xylo-oligosaccharide, dairy oligosaccharide, soybean oligosaccharide, raffinose, trehalose, sorbitol, mannitol, maltitol, reduced starch syrup, reduced palatinose, It shall refer to xylitol, erythritol and the like. Non-sugar sweeteners refer to natural sweeteners (stevia, licorice (glycyrrhizin), etc.) and artificial sweeteners (saccharin, aspartame, acesulfame potassium, sucralose, etc.).

  In the alcoholic beverage of the present invention, the content of fruit juice is less than 3.0 g / 100 ml, preferably less than 1.0 g / 100 ml, more preferably no fruit juice. That is, more preferably, no fruit component is contained in the raw material liquor that is the base of the alcoholic beverage, and no fruit juice is added other than the raw material liquor.

The alcohol content of the alcoholic beverage of the present invention may be 1% or more, preferably 2% to 20%, more preferably 3% to 10%.
The alcoholic beverage of the present invention is preferably a carbonated beverage. The carbon dioxide volume in the alcoholic beverage is, for example, 1.0 to 5.0, preferably 1.9 to 3.6.
The pH of the alcoholic beverage is, for example, 2.0 to 5.0, preferably 2.5 to 4.0.

The alcoholic beverage of the present invention has a purine content of 0.2 mg / 100 ml or less, preferably 0.02 mg / 100 ml or less. Purine refers to purine or a purine derivative, for example, purine base (adenine, guanine, xanthine, hypoxanthine), purine nucleoside (adenosine, guanosine, inosine), purine nucleotide (adenylic acid, guanylic acid, inosine acid), And low molecular or high molecular nucleic acid (oligonucleotide, polynucleotide) and the like, but is not particularly limited as long as it is a compound having a purine nucleus structure.
By reducing the purine content, a beverage that matches the health orientation can be obtained.

2. Fragrance 2-1: Citrus fragrance The alcoholic beverage of the present invention contains citrus fragrance as a fragrance in order to impart a fruit juice feeling. Examples of the citrus fragrance include fragrances such as lemon, mandarin orange, orange, lime, grapefruit, and citron. Of these, lemon flavor is preferably used as the citrus flavor. As the citrus fragrance, a fragrance containing limonene and / or citral is preferably used.
The content of the citrus flavor in the alcoholic beverage is preferably 0.5 g / 100 ml or less, more preferably 0.01 to 0.3 g / 100 ml.

2-2: 2-Methyl-3-furanthiol Furthermore, the alcoholic beverage of the present invention contains 2-methyl-3-furanthiol as a fragrance. By containing 2-methyl-3-furanthiol, the content of fruit juice, saccharides, sugars and sweeteners can be imparted to alcoholic beverages with an extremely excellent fruit juice feeling and body feeling.
The content of 2-methyl-3-furanthiol in the alcoholic beverage is preferably 0.00005 to 0.5 ppb, more preferably 0.0005 to 0.05 ppb. When the content of 2-methyl-3-furanthiol is less than 0.00005 ppb, it becomes difficult to impart a sufficient fruit juice feeling and body feeling. On the other hand, when the content of 2-methyl-3-furanthiol exceeds 0.5 ppb, the beverage tends to be inferior in a refreshing feeling and a good finish.

2-3: Other Fragrances In addition, the alcoholic beverage of the present invention may contain a fragrance other than the above-mentioned citrus fragrance and 2-methyl-3-furanthiol. The other fragrance is not particularly limited as long as it is a fragrance used in general foods, and the flavor and content to be used are appropriately selected according to the purpose.

3. Acidulant An acidulant may be added to the alcoholic beverage of the present invention. Examples of acidulants include adipic acid, citric acid (anhydrous), trisodium citrate (sodium citrate), glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, Disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, Examples include DL-sodium malate and phosphoric acid. Of these, citric acid (anhydrous) and sodium citrate are preferable.
The content of the acidulant in the alcoholic beverage is preferably 0.01 to 1.0 g / 100 ml, more preferably 0.05 to 0.3 g / 100 ml.

  In the alcoholic beverage of the present invention, if necessary, using ingredients and food additives usually used in the field of alcoholic beverages, such as pigments, vitamins, amino acids, water-soluble dietary fiber, stabilizers, emulsifiers, etc. Also good. Specific examples of the dye include caramel.

6). Manufacturing method The manufacturing method of the alcoholic beverage which concerns on this embodiment includes the process normally performed when manufacturing an alcoholic beverage, for example. Mix predetermined amounts of potable water, alcohol, citrus flavors and 2-methyl-3-furanthiol, and mix sweeteners, acidulants, fruit juices, other flavors and food additives uniformly as required. To do. Next, the obtained mixed liquid is cooled, and carbonation is performed so that the gas volume is in the range of 1.0 to 5.0. Then, the target carbonated alcoholic beverage can be manufactured by filling and sealing the container. A heat sterilization step may be added before carbonation or after container filling, or filtration may be performed to remove foreign substances after carbonation. Thereby, a container-packed alcoholic beverage is obtained.

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

According to the formulation shown in Table 1 below, the raw material alcohol (alcohol 95% v / v%), sugar (55% fructose glucose liquid sugar), sweetener (acesulfame potassium), acidulant (anhydrous citric acid, citric acid Sodium), lemon juice, and lemon flavor were added to obtain alcoholic beverages (degree of alcohol: 8%) of Test Examples 1 to 4.

表２に示されるように、例１〜５は、参照例１と比較して、レモン果汁感、ボディ感、及び飲み応えが強かった。すなわち、低糖質含有量、甘味料不使用、無果汁、レモンフレーバー（香料）有のアルコール飲料において、２−メチル−３−フランチオールを添加することにより、果汁感、ボディ感及び飲み応えが増すことが確認された。 [Test Example 1]: Evaluation when no sweetener is used, low sugar content (less than 2.0 g / 100 ml), fruit juice, and flavor (fragrance) are added to the alcoholic beverage of Test Example 1 at different concentrations with 2-methyl -3-furanthiol was added to obtain alcoholic beverages of Examples 1-5. A sample to which 2-methyl-3-furanthiol was not added was designated as Reference Example 1. The alcoholic beverages of Examples 1 to 5 were evaluated by sensory evaluation with four specialist panels based on Reference Example 1.
The sensory evaluation is based on 5 levels for taste, strength of lemon juice, body feeling, bitterness, sourness, drinking response, and alcohol odor. As a result. The higher the value, the better the taste of lemon juice, the strong body feeling, the strong bitterness, the strong acidity, the drinking response, and the strong alcohol odor.
In addition, the alcoholic beverage of Test Example 1 is a sweetener-free and fruitless juice. In addition, although the acidulant (anhydrous citric acid and trisodium citrate) contains saccharides, the amount of the acidulant used is 0.13 g / 100 ml. 13 g / 100 ml.
The results are shown in Table 2 below.

As shown in Table 2, Examples 1 to 5 were stronger in lemon juice, body feeling, and drinking response than Reference Example 1. In other words, in alcoholic beverages with a low sugar content, no sweeteners, no fruit juice, and lemon flavor (fragrance), the addition of 2-methyl-3-furanthiol increases the fruit juice feeling, body feeling and drinking response. It was confirmed.

表３に示されるように、例６〜１０は、参照例２と比較して、ボディ感及び飲み応えが強くなる傾向にあった。すなわち、甘味料使用、低糖質含有量、無果汁、レモンフレーバー有のアルコール飲料において、２−メチル−３−フランチオールを添加することにより、レモン果汁感、ボディ感及び飲み応えが増強されることが確認された。但し、試験例１（例１〜５）と比較すると、レモン果汁感の増強効果は小さかった。すなわち、２−メチル−３−フランチオールの添加による果汁感の増強効果は、甘味料が不使用である場合の方がより大きいことが理解される。 [Test Example 2]: Evaluation in case of using sweetener, low sugar content, no fruit juice, and flavoring As in Test Example 1, 2-methyl-3-furanthiol was added to the alcoholic beverage of Test Example 2 at different concentrations. Addition to obtain alcoholic beverages of Examples 6-10. A sample to which 2-methyl-3-furanthiol was not added was designated as Reference Example 2. Based on Reference Example 2, the alcoholic beverages of Examples 6 to 10 were subjected to sensory evaluation. In addition, the intensity of sweetness of the alcoholic beverages of Reference Example 2 and Examples 6 to 10 is that the content of asselfam potassium is 0.002 g / 100 ml, and the sweetness of asselfam potassium is 200. 0.4 / 100 ml.
The results are shown in Table 3.

As shown in Table 3, Examples 6 to 10 tended to have a stronger body feeling and drinking response than Reference Example 2. In other words, in the use of sweeteners, low sugar content, fruitless juice, and lemon flavored alcoholic beverages, the addition of 2-methyl-3-furanthiol enhances the feeling of lemon juice, body feeling and drinking response. Was confirmed. However, when compared with Test Example 1 (Examples 1 to 5), the effect of enhancing the lemon juice feeling was small. That is, it is understood that the fruit juice feeling enhancing effect by addition of 2-methyl-3-furanthiol is greater when the sweetener is not used.

表４に示されるように、例１１〜１５は、参照例３と比較して、ボディ感及び飲み応えが強くなる傾向にあった。すなわち、甘味料不使用、高糖質含有量、果汁有、フレーバー有のアルコール飲料において、２−メチル−３−フランチオールを添加することにより、レモン果汁感、ボディ感及び飲み応えが増強されることが確認された。但し、試験例１（例１〜５）と比較すると、レモン果汁感の増強効果は小さかった。すなわち、２−メチル−３−フランチオールの添加による果汁感の増強効果は、低糖質含有量及び無果汁である場合の方が大きいことが確認された。 [Test Example 3]: Evaluation when sweetener is not used, high sugar content (2.0 g / 100 ml or more), fruit juice is present, and flavor is present Similar to Test Example 1, the alcohol beverage of Test Example 3 has a different concentration 2-methyl-3-furanthiol was added to obtain the alcoholic beverages of Examples 11-15. A sample to which 2-methyl-3-furanthiol was not added was designated as Reference Example 3. Based on Reference Example 3, the sensory evaluation of the alcoholic beverages of Examples 11 to 15 was performed. In addition, regarding the sugar content of Reference Example 3 and Examples 11 to 15, the sugar concentration of 55% fructose glucose liquid sugar is about 75%, and the 55% fructose glucose liquid sugar usage is 4.00 g / 100 ml. Therefore, the sugar derived from 55% fructose glucose liquid sugar is 3 g / 100 ml. Furthermore, since sugars are also contained in lemon juice and acidulant, the content of carbohydrates in the alcoholic beverages of Reference Example 3 and Examples 11 to 15 is at least 3 g / 100 ml or more. The content of the fruit juice is 3.1 g / 100 ml.
The results are shown in Table 4.

As shown in Table 4, Examples 11 to 15 tended to have a stronger body feeling and drinking response than Reference Example 3. That is, in the alcoholic beverage with no sweetener, high sugar content, fruit juice, and flavor, the addition of 2-methyl-3-furanthiol enhances the lemon juice feeling, body feeling, and drinking response. It was confirmed. However, when compared with Test Example 1 (Examples 1 to 5), the effect of enhancing the lemon juice feeling was small. That is, it was confirmed that the effect of enhancing the feeling of fruit juice by the addition of 2-methyl-3-furanthiol is greater in the case of low sugar content and no fruit juice.

表５に示されるように、例１６〜２０は、参照例４と比較して、ボディ感及び飲み応えが強くなる傾向にあった。すなわち、甘味料不使用、低糖質含有量、無果汁、フレーバー不使用のアルコール飲料において、２−メチル−３−フランチオールを添加することにより、ボディ感及び飲み応えが増強されることが確認された。但し、レモン果汁感は、変わらないか、減少する傾向にあった。 [Test Example 4]: Evaluation when no sweetener is used, low sugar content, no fruit juice, and flavor is not used As in Test Example 1, the alcoholic beverage of Test Example 4 is mixed with 2-methyl-3-furanci at different concentrations. All was added to obtain alcoholic beverages of Examples 16-20. A sample to which 2-methyl-3-furanthiol was not added was designated as Reference Example 4. Based on Reference Example 4, sensory evaluation of the alcoholic beverages of Examples 16 to 20 was performed.
The results are shown in Table 5.

As shown in Table 5, Examples 16 to 20 tended to have a stronger body feeling and drinking response than Reference Example 4. That is, it was confirmed that body feeling and drinking response are enhanced by adding 2-methyl-3-furanthiol in a sweetener-free, low sugar content, fruitless juice, and flavor-free alcoholic beverage. It was. However, the lemon juice sensation did not change or tended to decrease.

[Summary of Test Examples 1 to 4]
As described above, in the alcoholic beverages with no sweetener, low sugar content, no fruit juice, and flavor (fragrance), the addition of 2-methyl-3-furanthiol gives a feeling of fruit juice, body feeling and drinking response. Was significantly increased (Test Example 1).
In addition, when sweeteners are used (Test Example 2), when sugars and fruit juices are added (Test Example 3), the addition of 2-methyl-3-furanthiol remarkably improves the body feeling and drinking response. There was a tendency to increase the fruit juice feeling.
On the other hand, in the case where no flavor was used (Test Example 4), the addition of 2-methyl-3-furanthiol increased the body feeling and drinking response, but the fruit juice feeling was enhanced compared to Test Example 1. It tended to be difficult.

Claims (9)

Citrus flavors,
Containing 2-methyl-3-furanthiol,
The content of 2-methyl-3-furanthiol is 0.00005-0.5 ppb;
Carbohydrate content is less than 2.0 g / 100 ml,
Container-packed alcoholic beverages whose fruit juice content is less than 3.0 g / 100 ml. The sugar content is less than 0.5 g / 100 ml,
The alcoholic beverage according to claim 1. The “intensity of sweetness” obtained by multiplying “the amount of sweetener used (g / 100 ml)” by “the sweetness when sugar is 1.00” is less than 1/100 ml.
The alcoholic beverage according to claim 1 or 2.   The alcoholic beverage according to any one of claims 1 to 3, which is a carbonated beverage. The alcoholic beverage according to any one of claims 1 to 4 , wherein the citrus flavor includes a lemon flavor. The citrus fragrance contains limonene and / or citral,
The alcoholic beverage according to any one of claims 1 to 5 . The alcoholic beverage according to any one of claims 1 to 6 , which is a carbonated beverage using distilled liquor as a raw material. The alcoholic beverage according to any one of claims 1 to 7 , wherein the purine content is 0.2 mg / 100 ml or less. The alcoholic beverage according to any one of claims 1 to 8 , wherein the alcohol content is 1% or more.