Alcohol beverage containing minerals and polysaccharides

Abstract

The present invention addresses the problem of providing a method for suppressing the feeling of pricking in a mineral-containing non-heat-treated alcoholic beverage. In the present invention, a specific polysaccharide is used in an alcoholic beverage, and the content ratio of minerals is set to a specific range.

Description

Technical Field

[0001] The present invention relates to an alcoholic beverage containing specific minerals and polysaccharides and related methods. Background Art

[0002] Minerals represented by sodium, potassium, calcium, magnesium, etc. are not limited to alcoholic beverages, but are contained in a variety of beverages. On the other hand, in recent years, beverages containing polysaccharides have been reported. For example, in Patent Document 1, polysaccharides are used to improve the quality of the sweetness of beverages containing acesulfame potassium. In addition, in Patent Document 2, dietary fiber is used to produce a beer-flavored alcoholic beverage with a drinking satisfaction or a refreshing aftertaste.

[0003] Patent Literature Patent Document 1: Japanese Patent Application Publication No. 2018-088867 Patent Document 2: Japanese Patent Application Publication No. 2017-063724 Summary of the invention

[0004] Beverages sold on the market are usually stored for a long or medium term. Therefore, with some exceptions such as those with high alcohol content that are not easily spoiled, they are often heated for sterilization.

[0005] However, for heat treatment, there is a disadvantage that the taste of the beverage is changed. In addition, for heat treatment, there is also a problem of expensive equipment for implementing it. Therefore, there is a demand for manufacturing beverages without implementing heat treatment.

[0006] The inventors have found that if the beverage is not heated, the unpleasant stinging sensation from the minerals such as sodium, potassium, calcium, and magnesium contained in the beverage is obvious. It has further been found that if the beverage contains alcohol, the stinging sensation of the minerals is enhanced. Moreover, if the minerals are simply removed in order to reduce the stinging sensation, the flavor of the beverage will be greatly affected, and the delicious taste of the beverage itself may be damaged.

[0007] Therefore, an object of the present invention is to provide a method for suppressing the stinging sensation in an alcoholic beverage that contains minerals and has not been heated.

[0008] The present inventors have found that the stinging sensation in an alcoholic beverage containing minerals and not heated can be effectively suppressed by using specific polysaccharides and setting the content ratio of minerals to a specific range, thereby completing the present invention.

[0009] The present invention relates to the following contents, but is not limited thereto. 1. An alcoholic beverage, which is an unheated alcoholic beverage, characterized in that: The weight ratio of the sodium content in the beverage to the total content of sodium, potassium, calcium and magnesium, i.e., Na / (Na+K+Ca+Mg), is 0.25 to 0.93, and The alcoholic beverage contains at least one polysaccharide selected from the group consisting of polydextrose, indigestible glucan and indigestible dextrin. 2. The alcoholic beverage according to item 1, characterized in that the total content of the polysaccharides in the beverage is 0.2 to 10.0 w / v%. 3. The alcoholic beverage according to 1 or 2, characterized in that the total content of sodium, potassium, calcium and magnesium in the beverage is 0.01 ppm to 15.0 ppm. 4. The alcoholic beverage according to any one of 1 to 3, wherein the temperature of the heat treatment is 45° C. or higher and the treatment time is 1 minute or longer. 5. The alcoholic beverage according to any one of 1 to 4, characterized in that the alcohol content is 1 to 15 v / v%. 6. The alcoholic beverage according to any one of 1 to 5, comprising carbonic acid. 7. A method for producing a mineral-containing, non-heated alcoholic beverage, characterized in that: The weight ratio of the sodium content in the beverage to the total content of sodium, potassium, calcium and magnesium, i.e., Na / (Na+K+Ca+Mg), is 0.25 to 0.93, and The alcoholic beverage contains a mixed raw material of at least one polysaccharide selected from the group consisting of polydextrose, indigestible glucan and indigestible dextrin, and alcohol. 8. A method for suppressing a stinging sensation in an alcoholic beverage containing minerals and not subjected to a heating treatment, characterized in that: The weight ratio of the sodium content in the beverage to the total content of sodium, potassium, calcium and magnesium, i.e., Na / (Na+K+Ca+Mg), is 0.25 to 0.93, and The alcoholic beverage contains a mixed raw material of at least one polysaccharide selected from the group consisting of polydextrose, indigestible glucan and indigestible dextrin, and alcohol.

[0010] According to the present invention, the stinging sensation in an alcoholic beverage containing minerals and not subjected to heating treatment can be suppressed. Furthermore, the present invention can suppress the stinging sensation without significantly affecting the aftertaste of the beverage.

[0011] Furthermore, in certain aspects, the present invention can improve the taste of the beverage as a beverage. In this specification, the "tingling sensation" caused by minerals and alcohol refers to the stimulation of the fiery aftertaste felt when the beverage enters the mouth.

[0012] In addition, the "degree of deliciousness as a beverage" in this specification refers to the richness and deliciousness felt when the beverage is taken to the mouth. In addition, the "bad aftertaste" that is a problem with beverages in this specification refers to a persistent burning sensation when the beverage enters the mouth. DETAILED DESCRIPTION

[0013] The beverages and related methods of the present invention are described below. In addition, unless otherwise specified, "ppm" used in this specification means ppm of weight / volume (w / v), and is synonymous with "mg / L".

[0014] (Minerals) The beverage of the present invention contains minerals. The weight ratio of the sodium content in the beverage to the total content of sodium, potassium, calcium and magnesium (Na / (Na+K+Ca+Mg)) is 0.25 to 0.93, preferably 0.25 to 0.72, and more preferably 0.33 to 0.72.

[0015] The weight ratio of minerals in this range, combined with polysaccharides, can effectively suppress the stinging sensation. The content of the minerals is not limited as long as the beverage of the present invention contains the minerals in the above weight ratio. The total content of the minerals in the beverage of the present invention is preferably 0.01 ppm to 15.0 ppm, more preferably 0.04 to 13.0 ppm. The beverage of the present invention may contain all or only some of the four minerals.

[0016] The mineral contained in the beverage of the present invention may be in the form of a salt or an ion, in which case the mass per mole is substantially the same as the mass per 1 mole of a metal or an unionized mineral. In addition, the content or concentration of the mineral in the beverage (sample solution) of the present invention may be measured by a known method using an ICP emission spectrometer.

[0017] In the present invention, the minerals may be added to beverages in the form of salts that can be used in food and beverages, or in the form of deep sea water or seaweed extracts that are rich in these minerals. Examples of salts that can provide sodium to the beverage of the present invention include sodium chloride, trisodium citrate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, DL-sodium tartrate, L-sodium tartrate, sodium lactate, monosodium fumarate, DL-sodium malate, sodium nitrate, sodium sulfate, sodium hydroxide, sodium bicarbonate, sodium carbonate, etc. Thus, in one embodiment, the beverage of the present invention contains a sodium salt such as one or more substances selected from the group consisting of sodium chloride, trisodium citrate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, DL-sodium tartrate, L-sodium tartrate, sodium lactate, monosodium fumarate, DL-sodium malate, sodium nitrate, sodium sulfate, sodium hydroxide, sodium bicarbonate, and sodium carbonate.

[0018] Examples of salts that can provide potassium to the beverage of the present invention include potassium citrate, potassium chloride, potassium gluconate, DL-potassium tartrate, L-potassium tartrate, potassium nitrate, potassium hydroxide, potassium carbonate, potassium lactate, potassium sulfate, tripotassium phosphate, dipotassium hydrogen phosphate, and potassium dihydrogen phosphate. Thus, in this embodiment, the beverage of the present invention contains potassium salts such as one or more substances selected from potassium citrate, potassium chloride, potassium gluconate, DL-potassium tartrate, L-potassium tartrate, potassium nitrate, potassium hydroxide, potassium carbonate, potassium lactate, potassium sulfate, tripotassium phosphate, dipotassium hydrogen phosphate, and potassium dihydrogen phosphate.

[0019] Examples of salts that can provide calcium to the beverage of the present invention include calcium pantothenate, calcium lactate, calcium chloride, calcium gluconate, calcium silicate, calcium acetate, calcium hydroxide, calcium carbonate, calcium sulfate, tricalcium phosphate, calcium hydrogen phosphate, and calcium dihydrogen phosphate. Thus, in one embodiment, the beverage of the present invention contains a calcium salt such as one or more substances selected from calcium pantothenate, calcium lactate, calcium chloride, calcium gluconate, calcium silicate, calcium acetate, calcium hydroxide, calcium carbonate, calcium sulfate, tricalcium phosphate, calcium hydrogen phosphate, and calcium dihydrogen phosphate.

[0020] Examples of salts that can provide magnesium to the beverage of the present invention include magnesium chloride, magnesium acetate, magnesium sulfate, magnesium silicate, magnesium hydroxide, magnesium carbonate, trimagnesium phosphate, and magnesium hydrogen phosphate. Thus, in one embodiment, the beverage of the present invention contains a magnesium salt such as one or more substances selected from magnesium chloride, magnesium acetate, magnesium sulfate, magnesium silicate, magnesium hydroxide, magnesium carbonate, trimagnesium phosphate, and magnesium hydrogen phosphate.

[0021] In order to adjust the weight ratio of the minerals in the beverage of the present invention, it is only necessary to adjust the amount of the minerals or their salts or materials containing them used in the production of the beverage. (Alcohol) The beverage of the present invention contains alcohol. The alcohol content in the beverage of the present invention is preferably 1 to 15 v / v%, more preferably 2 to 13 v / v%, more preferably 3 to 11 v / v%, and more preferably 4 to 9 v / v%. In addition, another example of a preferred alcohol content is 5 to 15 v / v%.

[0022] When the alcohol content exceeds 15 v / v%, the stimulation of alcohol becomes stronger, and a large amount of polysaccharides is required to mask the stinging sensation, which sometimes affects the deliciousness of the beverage.

[0023] The term "alcohol" described in this specification refers to ethanol unless otherwise specified. In this specification, the alcohol content of the beverage can also be measured by any known method, for example, it can be measured by a vibration density meter. Specifically, a sample can be prepared by removing carbon dioxide from the beverage as needed by filtration or ultrasound, and then the sample can be subjected to steam distillation, and the density of the resulting distillate at 15°C is measured, and the density is calculated using the "Table 2 Alcohol Component and Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table" in the appendix of the analysis method prescribed by the National Tax Agency of Japan (National Tax Agency Instruction No. 6, 2007, revised on June 22, 2007). Alternatively, HPLC or gas chromatography can be used to measure the alcohol content.

[0024] As for the beverage of the present invention, alcohol can be contained in the beverage by any method. Typically, the beverage of the present invention contains alcohol raw materials, so it contains alcohol. The alcohol raw materials are not particularly limited, and for example, strong alcoholic beverages (rum, vodka, gin, tequila, etc.), liqueurs, whiskey, brandy or shochu, etc. are listed, and further brewed alcoholic beverages such as beer can also be used. The alcohol raw materials are preferably whiskey, brandy or neutral strong liquor. These alcohol raw materials can be used alone or in combination.

[0025] The type of alcoholic beverage of the present invention is not particularly limited, and preferred examples thereof include Chu-Hi carbonated shochu (in the context of the present invention, it refers to an alcoholic carbonated beverage obtained by diluting distilled liquor with other beverages such as water, fruit juice, tea, etc.), cocktail (in the context of the present invention, it refers to a beverage containing strong liquor or liqueur, sour fruit juice such as citrus, sweet ingredients, and carbonation as needed), sour cocktail (in the context of the present invention, it refers to a beverage containing strong liquor, sour fruit juice such as citrus, sweet ingredients and carbonation), etc.

[0026] (Polysaccharides) The beverage of the present invention contains at least one polysaccharide selected from polydextrose, indigestible glucan and indigestible dextrin. The weight ratio of the polysaccharide and the mineral is such that the stinging sensation can be effectively suppressed.

[0027] The content of the polysaccharides is not particularly limited, but the total content of the polysaccharides in the beverage of the present invention is 0.2 to 10.0 w / v%, preferably 0.4 to 5.0 w / v%. The beverage of the present invention may contain only one or two of the polysaccharides, or may contain all three. Specifically, the beverage of the present invention may contain polydextrose, indigestible glucan, or indigestible dextrin as a polysaccharide; may contain polydextrose and indigestible glucan, polydextrose and indigestible dextrin, or indigestible glucan and indigestible dextrin; or may contain polydextrose, indigestible glucan, and indigestible dextrin.

[0028] The meaning and definition of the above-mentioned polysaccharides are well known to those skilled in the art, and these polysaccharides can be produced by known methods or purchased from the market, which are briefly described below.

[0029] "Polydextrose" is a water-soluble dietary fiber obtained by polymerizing glucose and sorbitol in the presence of citric acid. An example of a commercially available product thereof is "Litesse" (Danisco Japan Co., Ltd.).

[0030] "Indigestible glucan" is a kind of indigestible glucan (glucose polymer), and its sugar chain may contain monosaccharides other than glucose or oligosaccharides containing these monosaccharides. Indigestible glucan is a new type of water-soluble dietary fiber obtained by heating and polymerizing sugar using activated carbon as a reaction catalyst instead of an acid catalyst in recent years. As an example thereof, Fit Fiber#80 (registered trademark, manufactured by Japan Food Chemical Co., Ltd.) and the like can be cited.

[0031] "Indigestible dextrin" is a type of dextrin that is difficult to digest by human digestive enzymes and is an indigestible starch degradation product. For example, it can be obtained by hydrolyzing roasted dextrin with α-amylase and glucoamylase. As an example thereof, Sandec#150 (registered trademark, Sanwa Starch Industry Co., Ltd.) and the like can be cited. In addition, the indigestible dextrin in this specification also includes hydrogenated reduced indigestible dextrin.

[0032] The measuring method of the content of the polysaccharide is not particularly limited, for example, HPLC can be used. For example, the content of the polysaccharide can be measured by high-speed liquid chromatography (enzyme-HPLC method) as an analytical method for dietary fiber recorded in Japan Health No. 13 ("Analysis methods for nutritional components, etc. in nutrition labeling standards, etc.").

[0033] (Heat treatment) The beverage of the present invention is not subjected to heat treatment. In the present application specification, the heat treatment applied to the beverage refers to the heat treatment applied to the beverage containing minerals, polysaccharides and alcohol, not to the raw materials or intermediates of the beverage. For example, in the process of mixing polysaccharides with non-alcoholic water in the middle stage of beverage preparation, the heating performed to dissolve the mixture does not belong to the "heat treatment" used in relation to the beverage of the present invention.

[0034] Typically, the heating treatment of the beverage is for heat sterilization. Heat sterilization is sometimes performed before the beverage is filled into a container, and sometimes performed after the beverage is filled into a container. In any of these occasions, the beverage of the present invention should not be subjected to heat treatment.

[0035] The conditions for the heat treatment are not particularly limited, and typically, the conditions used for heat sterilization are, for example, a temperature of 45° C. or higher and a treatment time of 1 minute or longer, or a temperature of 60° C. or higher and a treatment time of 20 seconds or longer. The temperature described for the heat treatment here refers to the liquid temperature.

[0036] In addition, in the present invention, the heating treatment of the raw material or the intermediate may or may not be implemented. In one embodiment, the heating treatment of the raw material or the intermediate of the beverage of the present invention is not implemented. In other embodiments, the heating treatment of the raw material or the intermediate of the beverage of the present invention is implemented.

[0037] (Fruit or vegetable juice) The beverage of the present invention may also contain fruit juice and / or vegetable juice. The fruit juice may be pure fruit juice obtained by directly squeezing the fruit, or any form of concentrated fruit juice. In addition, transparent fruit juice, cloudy fruit juice, or whole fruit juice obtained by crushing the whole fruit including the fruit skin and removing only the hard solids such as seeds, fruit puree obtained by filtering the fruit, or fruit juice obtained by crushing or extracting the pulp of the dried fruit may be used. Vegetable juice may also be used in the same form as the above-mentioned fruit juice.

[0038] The types of fruit juice are not particularly limited, and examples thereof include citrus fruits (orange, mandarin orange, grapefruit, lemon, lime, pomelo, Iyo orange, summer orange, sour orange, Hassaku orange, ponkan, flat lemon, stinky orange, etc.), pomelo (apple, pear, etc.), drupe (peach, plum, apricot, plum, cherry, etc.), berry (grape, black currant, blueberry, etc.), tropical or subtropical fruit (pineapple, guava, banana, mango, lychee, etc.), fruit vegetables (strawberry, cantaloupe, watermelon, etc.). One of these fruit juices may be used alone, or two or more may be used in combination. In addition, examples of vegetable juices include tomato juice, corn juice, pumpkin juice, carrot juice, etc., and one of the vegetable juices may be used alone, or two or more may be used in combination. In addition, fruit juice and vegetable juice may also be combined.

[0039] When the beverage of the present invention contains fruit juice, the content of the fruit juice is not particularly limited, but typically, the fruit juice conversion ratio is 100 w / w% or less, or less than 10 w / w%. In the present invention, the "juice ratio" in the beverage is calculated by using the amount of juice prepared in 100 ml of the beverage (g) using the following conversion formula. In addition, when calculating the concentration ratio, sugars such as sugar-containing substances and honey added to the juice are excluded according to the Japanese Agricultural Standards (JAS) and the sugar is measured by a refractometer.

[0040] Juice ratio (w / w%) = <Juice blending amount (g)> × <Concentration ratio> / 100mL / <Density of beverage> × 100 The content of the vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w% or less than 10 w / w%. Here, the content of the vegetable juice is determined based on the content of the fruit juice converted into the juice ratio.

[0041] (Citrus flavor or citrus juice) The present invention preferably contains citrus flavors or citrus juices. Examples of citrus fruits include orange, mandarin orange, grapefruit, lemon, lime, pomelo, iyo orange, summer orange, sour orange, hassakukan, ponkan, flat lemon, and bitter orange, preferably orange, lemon, grapefruit, and lime.

[0042] (carbon dioxide) The beverage of the present invention may also contain carbon dioxide. Carbon dioxide may be imparted to the beverage using methods commonly known to those skilled in the art, for example, although not limited to these, carbon dioxide may be dissolved in the beverage under pressure, carbon dioxide may be mixed with the beverage in a pipe using a mixer such as a carbonator of Tuchenhagen, or carbon dioxide may be absorbed into the beverage by spraying the beverage into a can filled with carbon dioxide, or the beverage may be mixed with carbonated water. These methods may be used appropriately to adjust the carbon dioxide pressure.

[0043] When the beverage of the present invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 4.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2 . In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industries. For example, the sample temperature is set to 20°C, the gas in the air in the container is released (evacuated) in the gas volume measuring device, and after vibration, the carbon dioxide pressure is measured. In this specification, unless otherwise specified, the carbon dioxide pressure refers to the carbon dioxide pressure at 20°C.

[0044] (Other ingredients) The beverage of the present invention may also contain other additives commonly used in beverages, such as spices, vitamins, pigments, antioxidants, preservatives, flavorings, extracts, pH adjusters, citric acid, quality stabilizers, etc., as long as the effects of the present invention are not impaired.

[0045] (Containerized beverages) The beverage of the present invention can be provided in a container form. The container form includes metal containers such as cans, PET bottles, paper boxes, bottles, bags, etc., but is not limited to these.

[0046] (method) Another aspect of the present invention is a method for producing an alcoholic beverage containing minerals and not subjected to a heating treatment. The method comprises mixing raw materials in such a manner that the weight ratio of the sodium content in the beverage to the total content of sodium, potassium, calcium and magnesium (Na / (Na+K+Ca+Mg)) is 0.25 to 0.93, and the alcoholic beverage contains a polysaccharide selected from at least one of polydextrose, indigestible glucan and indigestible dextrin, and alcohol. The raw materials include minerals or materials containing minerals (fruit juice, etc.), water, alcohol and polysaccharides or materials containing polysaccharides. Other materials can be known from the above description of the beverage. Since this method can suppress the tingling sensation in an alcoholic beverage containing minerals and not subjected to a heating treatment, it is also a method for suppressing the tingling sensation in the beverage in another aspect.

[0047] The method for adjusting the weight ratio of minerals in the beverage can be known from the above description of the beverage. The timing is also not limited. For example, it can be carried out simultaneously with the above process, or it can be carried out separately, or the order of the process can be changed. The final beverage meets the above conditions. In addition, the preferred range of the content of the above ingredients, etc., is as described above for the beverage. In addition, the specific examples or amounts of other additional ingredients are also as described above for the beverage.

[0048] (Numerical range) For the purpose of clarity, the numerical ranges in the present specification include their endpoints, that is, the lower limit and the upper limit. For example, the range represented by "1 to 2" includes 1 and 2. Example

[0049] The present invention will be described below based on test examples, but the present invention is not limited to these examples. Unless otherwise specified, the "mineral weight ratio" described in each table below refers to the weight ratio of the sodium content to the total content of sodium, potassium, calcium and magnesium (Na / (Na+K+Ca+Mg)).

[0050] (Test Example 1) Generation of stinging sensation This test example shows that the unpleasant stinging sensation from minerals is affected by alcohol and heating treatment.

[0051] Specifically, a predetermined amount of sodium chloride, potassium chloride, calcium chloride, and magnesium chloride for providing minerals were dissolved in water, and then a predetermined amount of raw material alcohol was mixed to prepare a beverage. The resulting beverage was placed in a glass bottle with a capacity of 100 mL as a container to obtain a beverage sample of Comparative Example 1 having an alcohol content of 5 v / v%. No heating treatment was performed. In addition, since the salt itself has little effect on the taste, it was used in the experiment.

[0052] In addition, the same raw materials as above were used and the same operation was performed to obtain a beverage, which was then filled into a glass bottle with a capacity of 100 mL as a container. Next, the obtained container-packed beverage was heated at 45° C. for 1 minute to obtain a beverage sample of Comparative Example 2 having an alcohol content of 5 v / v%.

[0053] Finally, for comparison, the same operation as in Comparative Example 1 was carried out except that no raw material alcohol was used, thereby obtaining a beverage sample of Comparative Example 3 having an alcohol content of 0 v / v%. No heating treatment was carried out.

[0054] The table below shows the presence or absence of heating, mineral content, mineral weight ratio, and polysaccharide content of the sample beverages obtained. The resulting beverage samples were subjected to sensory evaluation by four trained professional panelists, who evaluated "stinging sensation", "bad aftertaste", and "degree of deliciousness as a beverage". The evaluation criteria for "stinging sensation" and "bad aftertaste" are as follows.

[0055] 6 points: Not feeling it at all 5 points: Almost imperceptible 4 points: Almost no feeling 3 points: Slightly felt 2 points: Feel 1 point: Strongly felt The evaluation criteria for "the degree of deliciousness as a beverage" are as follows.

[0056] 6 points: Strongly felt 5 points: Feel 4 points: Slightly felt 3 points: Almost no feeling 2 points: Almost imperceptible 1 point: Not feeling it at all Next, the average of the scores for each item was calculated, and the following evaluation was made based on the average.

[0057] +++: Average score is 5 or above ++: The average score is 4 or above and below 5 +: The average score is 3 points or more and less than 4 points ±: The average score is 2 points or more and less than 3 points -: The average score is 1 or more and less than 2 In addition, in order to reduce individual differences in evaluation, professional judges use standard samples corresponding to each score in advance to confirm the common understanding of the relationship between each score and taste.

[0058] The results are shown in Table 1. "Comparison 1", "Comparison 2" and "Comparison 3" respectively represent Comparative Example 1, Comparative Example 2 and Comparative Example 3. In addition, "Degree of deliciousness" represents the degree of deliciousness as a beverage.

[0059] [Table 1]

[0060] As can be seen from Comparative Examples 1 and 2, if there is no heating treatment, the unpleasant stinging sensation from the minerals such as sodium, potassium, calcium, and magnesium contained in the beverage is significant. Further, as can be seen from Comparative Examples 1 and 3, if the beverage containing minerals also contains alcohol, the stinging sensation of the minerals is enhanced.

[0061] Therefore, in the next experiment, the effects were studied relative to unheated beverages containing minerals and alcohol. (Test Example 2) Effect of Mineral Weight Ratio and Polydextrose (Alcohol 5 v / v%) As in Comparative Example 1 of Test Example 1, a plurality of sample beverages having an alcohol content of 5 v / v% and not subjected to heating treatment were prepared. At this time, the amount of raw materials used was changed to adjust the content of minerals and the mineral weight ratio. Furthermore, polydextrose (Danisco Japan Co., Ltd., Litesse) was used as a polysaccharide.

[0062] The mineral content, mineral weight ratio, and polysaccharide content of the obtained sample beverages are shown in the table below. In addition, the polysaccharide content is a value calculated by considering the purity of the polysaccharide used. This is also the case in the subsequent test examples.

[0063] The obtained sample beverages were subjected to the same sensory evaluation as in Test Example 1. The results are also shown in the table below.

[0064] [Table 2A]

[0065] [Table 2B]

[0066] When the polysaccharide is used within a specific range of the mineral weight ratio, an excellent effect can be obtained. In addition, when the content of the polysaccharide is within a specific range, the aftertaste is excellent. Next, a sample beverage similar to Comparative Example 2 was prepared after heat treatment, and a plurality of sample beverages similar to Comparative Example 2 except for adding a predetermined amount of polydextrose were prepared. The same sensory evaluation as in Test Example 1 was performed on the obtained sample beverages.

[0067] The mineral content, mineral weight ratio, polysaccharide content, and sensory evaluation results in these beverages are shown below.

[0068] [Table 2C]

[0069] When heated, there was less stinging sensation and the effects of the weight ratio of polysaccharides or minerals could hardly be confirmed. (Test Example 3) Effect of Mineral Weight Ratio and Polydextrose (Alcohol 15 v / v%) The same experiment as in Test Example 2 was carried out except that the alcohol content was 15 v / v%, and a sample beverage that was not subjected to a heating treatment was prepared and subjected to a sensory evaluation. As the polysaccharide, polydextrose was used.

[0070] The following table shows the mineral content, mineral weight ratio, polysaccharide content, and sensory evaluation results of the obtained sample beverages.

[0071] [Table 3A]

[0072] [Table 3B]

[0073] The same tendency as in Test Example 2 was confirmed. Next, a sample beverage similar to Comparative Example 2 was prepared after heating except that the alcohol content was 15 v / v%, and then a plurality of sample beverages similar to Comparative Example 2 were prepared except that a predetermined amount of polydextrose was added and the alcohol content was 15 v / v%. The obtained sample beverages were subjected to the same sensory evaluation as in Test Example 1.

[0074] The mineral content, mineral weight ratio, polysaccharide content, and sensory evaluation results in these beverages are shown below.

[0075] [Table 3C]

[0076] When heated, there was less stinging sensation and the effects of the weight ratio of polysaccharides or minerals could hardly be confirmed. (Test Example 4) Effect of mineral weight ratio and indigestible glucan (alcohol 5 v / v%) The same experiment as in Test Example 2 was carried out except that polydextrose was replaced with indigestible glucan (Fit Fiber #80, manufactured by Nippon Food Chemical Co., Ltd.).

[0077] The mineral content, mineral weight ratio, polysaccharide content, and sensory evaluation of the obtained sample beverages are shown in the table below.

[0078] [Table 4A]

[0079] [Table 4B]

[0080] The same tendency as in Test Example 2 was confirmed. Next, a sample beverage similar to Comparative Example 2 was prepared after heat treatment, and a plurality of sample beverages similar to Comparative Example 2 were prepared except that a predetermined amount of indigestible glucan was added. Sensory evaluation was performed in the same manner as in Test Example 1 on the obtained sample beverages.

[0081] The mineral content, mineral weight ratio, polysaccharide content, and sensory evaluation results in these beverages are shown below.

[0082] [Table 4C]

[0083] When heated, there was less stinging sensation and the effects of the weight ratio of polysaccharides or minerals could hardly be confirmed. (Test Example 5) Effect of mineral weight ratio and indigestible glucan (alcohol 15 v / v%) The same experiment as in Test Example 3 was carried out except that polydextrose was replaced with indigestible glucan (Fit Fiber #80, manufactured by Nippon Food Chemical Co., Ltd.).

[0084] The following table shows the mineral content, mineral weight ratio, polysaccharide content and sensory evaluation results of the obtained sample beverages.

[0085] [Table 5A]

[0086] [Table 5B]

[0087] The same tendency as that of Test Example 4 was confirmed. Next, a sample beverage similar to Comparative Example 2 was prepared after heat treatment except that the alcohol content was 15 v / v%, and further, a plurality of sample beverages similar to Comparative Example 2 were prepared except that a predetermined amount of indigestible glucan was added and the alcohol content was 15 v / v%. The obtained sample beverages were subjected to sensory evaluation in the same manner as in Test Example 1.

[0088] The mineral content, mineral weight ratio, polysaccharide content, and sensory evaluation results in these beverages are shown below.

[0089] [Table 5C]

[0090] When heated, there was less stinging sensation and the effects of the weight ratio of polysaccharides or minerals could hardly be confirmed. (Test Example 6) Effect of Mineral Weight Ratio and Indigestible Dextrin (Alcohol 5 v / v%) The same experiment as in Test Example 2 was carried out except that polydextrose was replaced with indigestible dextrin (Sandec #150 manufactured by Sanwa Starch Industries, Ltd.).

[0091] The following table shows the mineral content, mineral weight ratio, polysaccharide content, and sensory evaluation results of the obtained sample beverages.

[0092] [Table 6A]

[0093] [Table 6B]

[0094] The same tendency as in Test Example 2 was confirmed. Next, a sample beverage similar to that of Comparative Example 2 was prepared after heat treatment, and a plurality of sample beverages similar to that of Comparative Example 2 were prepared except that a predetermined amount of indigestible dextrin was added. Sensory evaluation was performed in the same manner as in Test Example 1 on the sample beverages obtained.

[0095] The mineral content, mineral weight ratio, polysaccharide content, and sensory evaluation results in these beverages are shown below.

[0096] [Table 6C]

[0097] When heated, there was less stinging sensation and the effects of the weight ratio of polysaccharides or minerals could hardly be confirmed. (Test Example 7) Effect of Mineral Weight Ratio and Indigestible Dextrin (Alcohol 15 v / v%) The same experiment as in Test Example 3 was carried out except that polydextrose was replaced with indigestible dextrin (Sandec #150, manufactured by Sanwa Starch Industries, Ltd.).

[0098] The following table shows the mineral content, mineral weight ratio, polysaccharide content and sensory evaluation results of the obtained sample beverages.

[0099] [Table 7A]

[0100] [Table 7B]

[0101] The same tendency as that of Test Example 6 was confirmed. Next, a sample beverage similar to that of Comparative Example 2 subjected to the heating treatment was prepared except that the alcohol content was 15 v / v%, and further, a plurality of sample beverages similar to that of Comparative Example 2 were prepared except that a predetermined amount of indigestible dextrin was added and the alcohol content was 15 v / v%. The obtained sample beverages were subjected to sensory evaluation in the same manner as in Test Example 1.

[0102] The mineral content, mineral weight ratio, polysaccharide content, and sensory evaluation results in these beverages are shown below.

[0103] [Table 7C]

[0104] When heated, there was less stinging sensation and the effects of the weight ratio of polysaccharides or minerals could hardly be confirmed.

Claims

1. An alcoholic beverage, which is an unheated alcoholic beverage, characterized in that: The weight ratio of the sodium content in the beverage to the total content of sodium, potassium, calcium and magnesium, i.e., Na / (Na+K+Ca+Mg), is 0.25 to 0.93, and The alcoholic beverage contains at least one polysaccharide selected from the group consisting of polydextrose, indigestible glucan and indigestible dextrin.

2. The alcoholic beverage according to claim 1, characterized in that The total content of the polysaccharides in the beverage is 0.2 to 10.0 w / v%.

3. The alcoholic beverage according to claim 1 or 2, characterized in that The total content of sodium, potassium, calcium and magnesium in the beverage is 0.01 ppm to 15.0 ppm.

4. The alcoholic beverage according to any one of claims 1 to 3, characterized in that The temperature of the heat treatment is 45° C. or higher, and the treatment time is 1 minute or longer.

5. The alcoholic beverage according to any one of claims 1 to 4, characterized in that The alcohol content is 1 to 15 v / v%.

6. The alcoholic beverage according to any one of claims 1 to 5, characterized in that Contains carbonic acid.

7. A method for producing a mineral-containing, non-heated alcoholic beverage, characterized in that: The weight ratio of the sodium content in the beverage to the total content of sodium, potassium, calcium and magnesium, i.e., Na / (Na+K+Ca+Mg), is 0.25 to 0.93, and The alcoholic beverage contains a mixed raw material of at least one polysaccharide selected from the group consisting of polydextrose, indigestible glucan and indigestible dextrin, and alcohol.

8. A method for suppressing a stinging sensation in an alcoholic beverage containing minerals and not subjected to a heating treatment, characterized in that: The weight ratio of the sodium content in the beverage to the total content of sodium, potassium, calcium and magnesium, i.e., Na / (Na+K+Ca+Mg), is 0.25 to 0.93, and The alcoholic beverage contains a mixed raw material of at least one polysaccharide selected from the group consisting of polydextrose, indigestible glucan and indigestible dextrin, and alcohol.

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