Alcoholic beverage containing citrus juice and method for producing the same

Abstract

To provide a citrus juice-containing alcoholic beverage having enhanced richness of taste and free of sweeteners.SOLUTION: The present invention provides an alcoholic beverage containing citrus juice and free of sweeteners, where the alcoholic beverage has a sodium content of 50 to 870 ppm, and fulfills at least one of the following conditions: (a) a vanillin content of 0.05 to 2 ppm; (b) a sotolon content of 0.005 to 0.2 ppm; (c) an isoamyl alcohol content of 5 to 200 ppm; and (d) an isovaleraldehyde content of 0.05 to 2 ppm.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an alcoholic beverage containing citrus fruit juice and a method for producing the same.

Background Art

[0002] In recent years, with the increasing interest of consumers in food and health, alcoholic beverages that consider consumers' food and health and methods for producing them have been proposed. Among alcoholic beverages using citrus fruit juice, sugar-free alcoholic beverages that do not use sugars or sweeteners have also been put on the market in recent years in consideration of consumers' food and health. However, in alcoholic beverages containing citrus fruit juice without sweeteners, various flavor problems occur due to the absence of sweeteners.

[0003] On the other hand, Patent Document 1 discloses that in an alcoholic beverage containing sodium, the aftertaste off-flavor is reduced by adjusting the concentrations of vanillin, 4-vinylguaiacol, phenylacetaldehyde, etc. Further, Patent Document 2 discloses that in a beverage containing steviol glycoside, a preferable flavor effect is imparted by adjusting the concentrations of isoamyl alcohol, isobutanol, etc.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

[0005] The present inventors have found that in an alcoholic beverage containing citrus fruit juice without sweeteners, the richness of the taste is enhanced by adjusting the concentration of sodium and the concentration of specific components within a predetermined range. The present invention is based on this finding.

[0006] Accordingly, the present invention provides a non-sweetener-containing citrus juice-containing alcoholic beverage with enhanced richness in taste, and a method for producing the same.

[0007] That is, the present invention provides the following inventions. (1) A non-sweetener-containing alcoholic beverage containing citrus juice, wherein the sodium content is 50 to 870 ppm, and the following conditions: (a) The vanillin content is 0.05 to 2 ppm; (b) The sotolon content is 0.005 to 0.2 ppm; (c) The isoamyl alcohol content is 5 to 200 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm are satisfied for at least one of them, the alcoholic beverage. (2) The alcoholic beverage according to (1) above, wherein the citrus juice is lemon or grapefruit juice. (3) The alcoholic beverage according to (1) or (2) above, wherein the saccharide concentration of the alcoholic beverage is less than 0.5 g / 100 mL. (4) A method for producing a non-sweetener-containing alcoholic beverage containing citrus juice, wherein the sodium content is adjusted to 50 to 870 ppm, and the following conditions: (a) The vanillin content is 0.05 to 2 ppm; (b) The sotolon content is 0.005 to 0.2 ppm; (c) The isoamyl alcohol content is 5 to 200 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm are satisfied for at least one of them, and the method includes a step of adjusting the content of these substances. (5) A method for enhancing the richness in taste in a non-sweetener-containing alcoholic beverage containing citrus juice, wherein the sodium content is adjusted to 50 to 870 ppm, and the following conditions: (a) The vanillin content is 0.05 to 2 ppm; (b) The sotolon content is 0.005 to 0.2 ppm; (c) The isoamyl alcohol content is 5 to 200 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm A method comprising a step of adjusting the content of these substances so as to satisfy at least one of them. (6) A method for reducing the alcohol irritation in an alcohol beverage containing citrus juice and not containing a sweetener, comprising adjusting the sodium content to 50 to 870 ppm, and the following conditions: (a) The vanillin content is 0.05 to 2 ppm; (b) The sotolon content is 0.005 to 0.2 ppm; (c) The isoamyl alcohol content is 5 to 200 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm A method comprising a step of adjusting the content of these substances so as to satisfy at least one of them. (7) A method for enhancing the mellowness in an alcohol beverage containing citrus juice and not containing a sweetener, comprising adjusting the sodium content to 50 to 870 ppm, and the following conditions: (a) The vanillin content is 0.05 to 2 ppm; and (b) The sotolon content is 0.005 to 0.2 ppm; A method comprising a step of adjusting the content of these substances so as to satisfy at least one of them. (8) A method for enhancing the citrus juice feeling in an alcohol beverage containing citrus juice and not containing a sweetener, comprising adjusting the sodium content to 50 to 870 ppm, and the following conditions: (c) The isoamyl alcohol content is 5 to 200 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm A method comprising a step of adjusting the content of these substances so as to satisfy at least one of them.

[0008] According to the present invention, it is possible to enhance the richness in taste in an alcoholic beverage containing citrus fruit juice and not containing a sweetener. Further, according to the present invention, it is also possible to reduce the irritation of alcohol in an alcoholic beverage containing citrus fruit juice and not containing a sweetener. Detailed description of the invention

[0009] In the present invention, "alcoholic beverage" means a beverage containing alcohol (ethanol). The alcoholic beverage of the present invention includes beverages containing a small amount of alcohol (ethanol), such as alcohol (ethanol) derived from the flavoring used. According to a preferred embodiment of the present invention, the alcoholic beverage of the present invention is a beverage having an alcohol content of 1 degree or more, which is regarded as an alcoholic beverage under the Liquor Tax Law.

[0010] In the present invention, "richness in taste" means feeling weight and width in the flavor. In the present invention, "irritation of alcohol" means the prickliness caused by alcohol (ethanol), and "reduction" thereof means feeling that the prickliness has become round. In the present invention, "smoothness" means feeling roundness as a whole because there is a faint sweetness in the flavor. In the present invention, "juiciness of citrus fruit" means feeling an acidity that reminds of the juiciness of citrus fruit in the flavor.

[0011] In this specification, "ppm" is synonymous with "mg / L", and "ppb" is synonymous with "μg / L".

[0012] The alcoholic beverage of the present invention contains sodium. Such a beverage can be produced by adjusting the concentration of sodium in the beverage. The adjustment of the sodium concentration may be performed by adding sodium, or alternatively, by blending a raw material containing sodium or by increasing or decreasing the blending amount thereof.

[0013] The sodium in the alcoholic beverage of the present invention may be in any form such as sodium, sodium salts, sodium ions, etc. The concentration of sodium in the alcoholic beverage of the present invention is 50 to 870 ppm, preferably 240 to 870 ppm, in terms of sodium (converted to the weight of the sodium form).

[0014] The concentration of sodium in the beverage can be measured by a method known in the art, for example, sodium analysis using an inductively coupled plasma optical emission spectrometer (ICP-OES). In this case, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of several control samples having known concentrations.

[0015] As the sodium used in the production of the alcoholic beverage of the present invention, any form of material such as various forms of substances such as sodium, sodium salts, sodium ions, and raw materials containing these may be used. The sodium salts are not particularly limited, and examples thereof include sodium chloride, sodium citrate, sodium tartrate, sodium lactate, sodium fumarate, sodium malate, sodium succinate, and sodium acetate.

[0016] The alcoholic beverage of the present invention contains any one or a combination of two or more of vanillin, sotolon, isoamyl alcohol, and isovaleraldehyde. Such a beverage can be produced by adjusting the concentrations of these substances in the beverage. The adjustment of the concentrations of these substances may be carried out by adding these substances, or by blending raw materials containing these substances or by increasing or decreasing the blending amounts thereof.

[0017] Regarding the concentrations of vanillin, sotolon, isoamyl alcohol, and isovaleraldehyde in the alcoholic beverage of the present invention, the alcoholic beverage satisfies the following conditions: (a) The vanillin content is 0.05 to 2 ppm, preferably 0.1 to 1 ppm, more preferably 0.5 to 1 ppm; (b) The sotolon content is 0.005 to 0.2 ppm, preferably 0.01 to 0.1 ppm, more preferably 0.05 to 0.1 ppm; (c) The isoamyl alcohol content is 5 to 200 ppm, preferably 10 to 100 ppm, more preferably 50 to 100 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm, preferably 0.1 to 1 ppm, more preferably 0.5 to 1 ppm shall satisfy at least one of the above.

[0018] According to one embodiment of the present invention, the alcoholic beverage of the present invention shall satisfy the condition of (a) above, preferably the combination of (a) and (b) above, or the combination of (a) and (c) above, or the combination of (a) and (d) above, more preferably the combination of (a), (b) and (c) above, or the combination of (a), (b) and (d) above, or the combination of (a), (c) and (d) above, and even more preferably the combination of (a), (b), (c) and (d) above.

[0019] According to another embodiment of the present invention, the alcoholic beverage of the present invention shall satisfy the condition of (b) above, preferably the combination of (b) and (c) above, or the combination of (b) and (d) above, more preferably the combination of (b), (c) and (d) above.

[0020] According to another embodiment of the present invention, the alcoholic beverage of the present invention shall satisfy the condition of (c) above, preferably the combination of (c) and (d) above.

[0021] According to another embodiment of the present invention, the alcoholic beverage of the present invention satisfies the condition of (d) above.

[0022] In the present invention, in addition to the above-described effects, by satisfying the condition of (a) or (b) above, it is also possible to obtain an effect of enhancing the mellowness in an alcoholic beverage containing citrus fruit juice and not containing a sweetener. Further, in the present invention, in addition to the above-described effects, by satisfying the condition of (c) or (d) above, it is also possible to obtain an effect of enhancing the fruit juice feeling of citrus in an alcoholic beverage containing citrus fruit juice and not containing a sweetener.

[0023] The concentration of vanillin in the beverage can be measured by GC / MS analysis. In that case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples having known concentrations. Examples of GC / MS conditions are shown in the following table.

[0024]

Table 1

[0025] The concentration of sotolon in the beverage can be measured by a method widely known to those skilled in the art, for example, solvent extraction-gas chromatography-tandem quadrupole mass spectrometry (solvent extraction-GC-MS-MS method). Specifically, twice the amount of dichloromethane is added to the measurement sample to which 30% of NaCl is added, shaken for 15 minutes to extract the aroma components, and then centrifuged to recover the dichloromethane layer, which can be used as an analysis sample after appropriate concentration. In that case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples having known concentrations.

[0026] The concentration of isoamyl alcohol in the beverage can be measured according to methods widely known to those skilled in the art, for example, the method described in the BCOJ beer analysis method (Beer Brewing Association, 2013 Supplement and Revision, 8.22 Low-boiling Aroma Components). For more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples having known concentrations.

[0027] The concentration of isovaleraldehyde in the beverage can be measured by methods widely known to those skilled in the art, for example, by HPLC analysis. In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples having known concentrations.

[0028] The alcoholic beverage of the present invention is supposed not to contain a sweetener. Here, "not containing a sweetener" means not containing a sweetener artificially added to the beverage to enhance sweetness, and such sweeteners include not only artificial sweeteners such as high-intensity sweeteners but also saccharides. That is, the alcoholic beverage of the present invention does not contain a sweetener other than saccharides derived from citrus fruit juice. The alcoholic beverage of the present invention may be an alcoholic beverage with an adjusted saccharide concentration. For example, the saccharide concentration of the alcoholic beverage of the present invention can be 1.0 g / 100 mL or less, preferably less than 1.0 g / 100 mL, more preferably 0.5 g / 100 mL or less, and even more preferably less than 0.5 g / 100 mL. In one embodiment of the present invention, the saccharide concentration of the alcoholic beverage of the present invention can be less than 0.5 g / 100 mL, which corresponds to "zero saccharides" defined by the food labeling standards of the Consumer Affairs Agency of Japan. The saccharide concentration in the alcoholic beverage can be measured by methods well known to those skilled in the art, for example, by gas chromatography or HPLC method.

[0029] The alcoholic beverage of the present invention contains citrus fruit juice. The citrus fruit juice contained in the alcoholic beverage of the present invention may be the juice of any citrus fruit, for example, lemon, grapefruit, orange, lime, kabosu, yuzu, dekopon, sekkwasser, etc., but is preferably lemon or grapefruit, and more preferably lemon.

[0030] The alcohol (ethanol) concentration of the alcoholic beverage of the present invention is not particularly limited, but is preferably 1 to 20 v / v%, more preferably 3 to 15 v / v%, and even more preferably 3 to 9 v / v%. The adjustment of the alcohol concentration can be carried out by adding an ethanol-containing material whose safety as a food has been confirmed. As the ethanol-containing material, raw material alcohol or distilled liquor (spirits) can be used. Examples of preferred distilled liquors include vodka, shochu, tequila, rum, gin, whiskey, etc. Gin, which is one of the spirits, is a distilled liquor with the aroma of juniper berries (the fruit of the common juniper) added to the fermentation broth of grains such as barley, rye, and potatoes, and a product prepared by oneself using a known method may also be used. The alcohol raw materials may be used alone or in combination of two or more.

[0031] The alcoholic beverage of the present invention can be produced as a chu-hi, for example, by mixing a distilled liquor such as shochu (class A, class B, etc.) with a beverage containing carbonic acid such as soda, or can be produced as a whiskey-containing carbonated beverage (especially a highball) using whiskey (for example, bourbon whiskey, etc.) instead of shochu.

[0032] The alcoholic beverage of the present invention may contain other components used in the production of beverages. Such other components include, for example, acidulants (for example, citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or their salts, etc.), pigments, food additives (for example, foaming / foam-stabilizing agents, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.), etc., which can be added as appropriate.

[0033] The alcoholic beverage of the present invention can be a carbonated beverage, i.e., a beverage into which carbon dioxide is injected. The carbon dioxide pressure can be appropriately adjusted according to preference, for example, it can be adjusted within the range of 0.05 to 0.24 MPa (gas pressure at 20°C).

[0034] The pH of the alcoholic beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.5 to 4.5, more preferably 3.0 to 4.0. The pH of the beverage can be easily measured using a commercially available pH meter.

[0035] The alcoholic beverage of the present invention is preferably provided as a container-packed beverage. The container used for the alcoholic beverage of the present invention may be any container commonly used for filling beverages, for example, metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc., but preferably metal cans, barrel containers, plastic bottles (e.g., PET bottles), or bottles.

[0036] According to one embodiment of the present invention, the alcoholic beverage of the present invention can be produced according to the production method of ordinary alcoholic beverages except for adjusting the concentrations of the above components. For example, first, in a tank, an acidulant is added to an aqueous solution containing alcohol to adjust the flavor. Then, carbon dioxide gas can be added to the aqueous solution with adjusted flavor to produce a carbon dioxide-containing beverage. The alcoholic beverage of the present invention can be produced by appropriately adding the above components or materials containing the above components at any stage of such a production process.

[0037] According to another aspect of the present invention, there is provided a method for enhancing the richness in taste in an alcoholic beverage containing citrus fruit juice and not containing a sweetening agent, the method comprising adjusting the sodium content to 50 to 870 ppm and satisfying at least one of the following conditions: (a) the vanillin content is 0.05 to 2 ppm; (b) the sotolon content is 0.005 to 0.2 ppm; (c) the isoamyl alcohol content is 5 to 200 ppm; and (d) the isovaleraldehyde content is 0.05 to 2 ppm, by adjusting the content of these substances.

[0038] According to another aspect of the present invention, there is provided a method for reducing the alcohol irritation in an alcoholic beverage containing citrus fruit juice and not containing a sweetening agent, the method comprising adjusting the sodium content to 50 to 870 ppm and satisfying at least one of the following conditions: (a) the vanillin content is 0.05 to 2 ppm; (b) the sotolon content is 0.005 to 0.2 ppm; (c) the isoamyl alcohol content is 5 to 200 ppm; and (d) the isovaleraldehyde content is 0.05 to 2 ppm, by adjusting the content of these substances.

[0039] According to another aspect of the present invention, there is provided a method for enhancing the mellowness in an alcoholic beverage containing citrus fruit juice and not containing a sweetening agent, the method comprising adjusting the sodium content to 50 to 870 ppm and satisfying at least one of the following conditions: (a) the vanillin content is 0.05 to 2 ppm; and (b) the sotolon content is 0.005 to 0.2 ppm, by adjusting the content of these substances.

[0040] According to another aspect of the present invention, there is provided a method for enhancing the juice feeling of citrus fruits in an alcoholic beverage containing citrus fruit juice and not containing a sweetener, the method comprising adjusting the sodium content to 50 to 870 ppm and satisfying at least one of the following conditions: (c) the content of isoamyl alcohol is 5 to 200 ppm; and (d) the content of isovaleraldehyde is 0.05 to 2 ppm, and adjusting the content of these substances.

Example

[0041] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0042] Taste test sample In the following examples, the tasting samples were prepared by mixing lemon juice and alcohol at a predetermined concentration with carbonated water. To this base tasting sample, sodium citrate, sodium fumarate, vanillin, sotolon, isoamyl alcohol and isovaleraldehyde were appropriately added to prepare tasting samples containing various concentrations of sodium, vanillin, sotolon, isoamyl alcohol and isovaleraldehyde. The carbon dioxide gas pressure of the obtained tasting samples was 0.18 to 0.22 MPa (gas pressure at 20 ° C), and the pH was 3.1 to 3.7.

[0043] Sensory evaluation The sensory evaluation was performed by well-trained panelists. The evaluation items were four items: "richness of taste", "effect of reducing alcohol irritation", "mellowness" and "juice feeling of citrus fruits". The sensory evaluation was · 1: Equivalent to the negative control; · 2: It can be seen that it is slightly enhanced by comparing with the negative control; · 3: It can be seen that it is enhanced by comparing with the negative control; · 4: It can be seen that it is enhanced even without comparing with the negative control; · 5: It is clearly seen that it is enhanced even without comparing with the negative control A five - step score was used, with an interval of 0.5. Here, the evaluation scores of Test Group 1 (alcohol concentration 4 v / v%, lemon juice 2.8 w / v% (in terms of straight juice), and the rest being 0) were set to 1 (negative control) for all four items. The evaluation results were shown as the average value and standard deviation of the scores of all panelists.

[0044] Example 1: Examination of aroma adjustment in an alcoholic beverage containing citrus fruit juice but no sweetener (1) Confirmation of the effect by the combination of sodium and aroma components Taste - test samples containing various concentrations of sodium, vanillin, sotolon, isoamyl alcohol, and isovaleraldehyde or combinations thereof were prepared and subjected to sensory evaluation. The sensory evaluation results are shown in the following table.

[0045]

Table 2

[0046] From the above table, it became clear that by using sodium in combination with vanillin, sotolon, isoamyl alcohol, and isovaleraldehyde or combinations thereof, the richness of taste in an alcohol beverage containing no sweetener and containing citrus juice is enhanced, and the pungency of alcohol is reduced. Also, by using sodium in combination with vanillin and sotolon or combinations thereof, it became clear that the smoothness in an alcohol beverage containing no sweetener and containing citrus juice is enhanced. Furthermore, by using sodium in combination with isoamyl alcohol and isovaleraldehyde or combinations thereof, it became clear that the citrus juice flavor in an alcohol beverage containing no sweetener and containing citrus juice is enhanced.

[0047] Also, from the results of Test Group 7, it was found that the above - mentioned effects are not due to citric acid.

[0048] (2) Examination of the effective concentration ranges of vanillin, sotolon, isoamyl alcohol, and isovaleraldehyde Taste test samples containing vanillin, sotolon, isoamyl alcohol, and isovaleraldehyde at various concentrations were prepared and subjected to sensory evaluation. The results of the sensory evaluation are shown in the following table.

[0049]

Table 3

[0050] From the above table, it was found that the concentration of vanillin is preferably 0.05 - 2 ppm, the concentration of sotolon is preferably 0.005 - 0.2 ppm, the concentration of isoamyl alcohol is preferably 5 - 200 ppm, and the concentration of isovaleraldehyde is preferably 0.05 - 2 ppm.

[0051] (3) Examination of the effective concentration range of sodium Taste test samples containing sodium at various concentrations were prepared and subjected to sensory evaluation. The results of the sensory evaluation are shown in the following table.

[0052]

Table 4

[0053] From the above table, it was found that the concentration of sodium is preferably 50 - 870 ppm.

Claims

1. An alcoholic beverage containing citrus juice and not containing a sweetener, having a sodium content of 50 to 870 ppm, and satisfying at least one of the following conditions: (a) The vanillin content is 0.05 to 2 ppm; (b) The sotolon content is 0.005 to 0.2 ppm; (c) The isoamyl alcohol content is 5 to 200 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm An alcoholic beverage.

2. The alcoholic beverage according to claim 1, wherein the citrus juice is lemon or grapefruit juice.

3. The alcoholic beverage according to claim 1 or 2, wherein the saccharide concentration of the alcoholic beverage is less than 0.5 g / 100 mL.

4. A method for producing an alcoholic beverage containing citrus juice and not containing a sweetener, comprising adjusting the sodium content to 50 to 870 ppm and adjusting the content of these substances so as to satisfy at least one of the following conditions: (a) The vanillin content is 0.05 to 2 ppm; (b) The sotolon content is 0.005 to 0.2 ppm; (c) The isoamyl alcohol content is 5 to 200 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm A method.

5. A method for enhancing the richness in taste of an alcoholic beverage containing citrus juice and not containing a sweetener, comprising adjusting the sodium content to 50 to 870 ppm and adjusting the content of these substances so as to satisfy at least one of the following conditions: (a) The vanillin content is 0.05 to 2 ppm; (b) The sotolon content is 0.005 to 0.2 ppm; (c) The isoamyl alcohol content is 5 to 200 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm A method.

6. A method for reducing the alcohol sting in an alcoholic beverage containing citrus juice and not containing a sweetener, comprising adjusting the sodium content to 50 to 870 ppm and adjusting the content of these substances so as to satisfy at least one of the following conditions: (a) The vanillin content is 0.05 to 2 ppm; (b) The sotolon content is 0.005 to 0.2 ppm; (c) The isoamyl alcohol content is 5 to 200 ppm; and (d) The isovaleraldehyde content is 0.05 to 2 ppm A method comprising the step of adjusting the content of these substances so as to satisfy at least one of them. **Claim 7** A method for enhancing the mellowness in an alcoholic beverage containing citrus fruit juice and not containing a sweetener, comprising adjusting the sodium content to 50 to 870 ppm and the following conditions: (a) the vanillin content is 0.05 to 2 ppm; and (b) the sotolon content is 0.005 to 0.2 ppm; A method comprising the step of adjusting the content of these substances so as to satisfy at least one of them. **Claim 8** A method for enhancing the fruit juice feeling of citrus in an alcoholic beverage containing citrus fruit juice and not containing a sweetener, comprising adjusting the sodium content to 50 to 870 ppm and the following conditions: (c) the isoamyl alcohol content is 5 to 200 ppm; and (d) the isovaleraldehyde content is 0.05 to 2 ppm A method comprising the step of adjusting the content of these substances so as to satisfy at least one of them.

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