Alcoholic beverage comprising citrus juice and method for producing the same

Abstract

To provide a citrus juice-containing alcoholic beverage with enhanced sweetness, free of sweeteners.SOLUTION: Provided is a citrus juice-containing alcoholic beverage, free of sweeteners, where sodium content is 240 to 870 ppm, and at least one of the following conditions is satisfied: (a) limonene content is 1 to 14 ppm; (b) geraniol content is 0.1 to 2 ppm; and (c) linalool content is 1 to 15 ppm.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Citrus juice-containing alcoholic beverages are popular with many consumers as alcoholic beverages characterized by a refreshing citrus flavor. In such alcoholic beverages, one option for enhancing the natural citrus flavor is to not use sweeteners. However, in citrus juice-containing alcoholic beverages that do not contain sweeteners, various flavor problems arise due to the absence of sweeteners. Summary of the Invention

[0003] The present inventors have found that the sweetness of a citrus juice-containing alcoholic beverage that does not contain a sweetener can be enhanced by adjusting the sodium concentration and the concentration of a specific aroma component within a predetermined range. The present invention is based on this finding.

[0004] Accordingly, the present invention provides a sweetener-free citrus juice-containing alcoholic beverage having enhanced sweetness, and a method for producing the same.

[0005] That is, according to the present invention, the following inventions are provided. (1) An alcoholic beverage containing citrus juice that does not contain sweeteners, has a sodium content of 240 to 870 ppm, and meets the following conditions: (a) Limonene content between 1 and 14 ppm; (b) a geraniol content of 0.1 to 2 ppm; and (c) Linalool content: 1 to 15 ppm An alcoholic beverage that satisfies at least one of the following criteria: (2) The alcoholic beverage described in (1) above, wherein the citrus juice is lemon or grapefruit juice. (3) The alcoholic beverage according to (1) or (2), wherein the alcohol concentration of the alcoholic beverage is 3 to 15 v / v%. (4) A method for producing an alcoholic beverage containing no sweetener and containing citrus juice, comprising adjusting the sodium content to 240 to 870 ppm and satisfying the following conditions: (a) Limonene content between 1 and 14 ppm; (b) a geraniol content of 0.1 to 2 ppm; and (c) Linalool content: 1 to 15 ppm The method comprises a step of adjusting the contents of these substances so as to satisfy at least one of the following requirements. (5) A method for enhancing the sweetness of an alcoholic beverage containing no sweetener and containing citrus juice, comprising adjusting the sodium content to 240 to 870 ppm and satisfying the following conditions: (a) Limonene content between 1 and 14 ppm; (b) a geraniol content of 0.1 to 2 ppm; and (c) Linalool content: 1 to 15 ppm The method comprises a step of adjusting the contents of these substances so as to satisfy at least one of the following requirements. (6) A method for enhancing flavor depth in an alcoholic beverage containing no sweetener and containing citrus juice, comprising adjusting the sodium content to 240 to 870 ppm and satisfying the following conditions: (a) Limonene content between 1 and 14 ppm; (b) a geraniol content of 0.1 to 2 ppm; and (c) Linalool content: 1 to 15 ppm The method comprises a step of adjusting the contents of these substances so as to satisfy at least one of the following requirements.

[0006] According to the present invention, it is possible to enhance the sweetness of an alcoholic beverage containing citrus juice but not containing a sweetener. It is also possible to enhance the flavor depth of an alcoholic beverage containing citrus juice but not containing a sweetener.

[0007] In the present invention, the term "alcoholic beverage" refers to a beverage containing alcohol (ethanol). The alcoholic beverage of the present invention also 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 with an alcohol content of 1% or more, which is considered to be an alcoholic beverage under the Liquor Tax Act.

[0008] In the present invention, "sweetness" refers to a sweetness that reduces sourness and is exhibited by a beverage containing a sufficient amount of sweetener. In the present invention, "flavor depth" refers to the flavor intensity (strength of flavor) of a beverage containing a sufficient amount of sweetener.

[0009] As used herein, "ppm" is synonymous with "mg / L" and "ppb" is synonymous with "μg / L."

[0010] The alcoholic beverage of the present invention contains sodium. Such a beverage can be produced by adjusting the sodium concentration in the beverage. The sodium concentration can be adjusted by adding sodium, or by adding a raw material containing sodium, or by increasing or decreasing the amount of the raw material added.

[0011] The sodium in the alcoholic beverage of the present invention may be in any form, such as sodium, sodium salt, sodium ion, etc. The concentration of sodium in the alcoholic beverage of the present invention is 240 to 870 ppm, preferably 480 to 870 ppm, in terms of sodium (converted into the weight of the sodium form).

[0012] The sodium concentration in the beverage can be measured by a method known in the art, for example, sodium analysis using an ICP 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 measurements of several control samples having known concentrations.

[0013] The sodium used in the production of the alcoholic beverage of the present invention may be in any form, including various forms of substances such as sodium, sodium salts, sodium ions, and raw materials containing these. Examples of the sodium salt include, but are not limited to, sodium chloride, sodium citrate, sodium tartrate, sodium lactate, sodium fumarate, sodium malate, sodium succinate, and sodium acetate.

[0014] The alcoholic beverage of the present invention contains one or more of limonene, geraniol and linalool. Such beverages can be produced by adjusting the concentration of these substances in the beverage. The concentration of these substances can be adjusted by adding these substances, or by adding raw materials containing these substances or increasing or decreasing the amount of the raw materials.

[0015] Regarding the concentrations of geraniol, linalool and limonene in the alcoholic beverage of the present invention, the alcoholic beverage is (a) a limonene content of 1 to 14 ppm, preferably 3 to 14 ppm, and more preferably 8 to 14 ppm; (b) a geraniol content of 0.1 to 2 ppm, preferably 0.5 to 2 ppm, more preferably 1.2 to 2 ppm; and (c) Linalool content is 1 to 15 ppm, preferably 2 to 15 ppm, more preferably 4.2 to 15 ppm, even more preferably 5 to 15 ppm, and even more preferably 8 to 15 ppm. At least one of the following is satisfied.

[0016] According to one embodiment of the present invention, the alcoholic beverage of the present invention satisfies the above condition (a), preferably the combination of the above conditions (a) and (b), or the combination of the above conditions (a) and (c), and more preferably the combination of the above conditions (a), (b), and (c).

[0017] According to another embodiment of the present invention, the alcoholic beverage of the present invention satisfies the above condition (b), and preferably satisfies a combination of the above conditions (b) and (c).

[0018] According to another embodiment of the present invention, the alcoholic beverage of the present invention satisfies the above condition (c).

[0019] The concentrations of limonene, geraniol and linalool in a beverage can be quantified by GC / MS analysis. For example, this GC / MS analysis can be carried out as follows. First, the components in the beverage are extracted using a C18 solid-phase column, and the dichloromethane elution fraction is used as the analytical sample. Quantification is performed by the internal standard method, and borneol is used as the internal standard substance and added to the analytical sample to achieve a concentration of 25 ppb. For example, the conditions shown in the following table can be used as the conditions for GC / MS analysis. For more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values ​​of several control samples with known concentrations.

[0020] [Table 1]

[0021] The alcoholic beverage of the present invention does not contain a sweetener. Here, "does not contain a sweetener" means that it does not contain a sweetener artificially added to a beverage to enhance the sweetness, and such sweeteners include not only artificial sweeteners such as high-intensity sweeteners, but also sugars. In other words, the alcoholic beverage of the present invention does not contain any sweetener other than sugars derived from citrus juice.

[0022] The alcoholic beverage of the present invention contains citrus juice. The citrus juice contained in the alcoholic beverage of the present invention may be any citrus juice, such as lemon, grapefruit, orange, lime, kabosu, yuzu, dekopon, or shikuwasa, but is preferably lemon or grapefruit, and more preferably lemon.

[0023] 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 alcohol concentration can be adjusted by adding an ethanol-containing material whose safety as a food product has been confirmed. As the ethanol-containing material, raw material alcohol or distilled alcohol (spirits) can be used, and preferred examples of distilled alcohol include vodka, shochu, tequila, rum, gin, and whiskey.

[0024] The alcoholic beverage of the present invention may contain other ingredients used in the production of beverages, such as acidulants (e.g., citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or salts thereof), colorants, food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.), etc.

[0025] The alcoholic beverage of the present invention can be one into which carbon dioxide has been injected, i.e., a carbonated beverage. The carbon dioxide gas pressure can be adjusted appropriately according to preference, for example, within the range of 0.05 to 0.24 MPa (gas pressure at 20°C).

[0026] 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, and more preferably 3.0 to 4.0. The pH of the beverage can be easily measured using a commercially available pH meter.

[0027] The alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used for the alcoholic beverage of the present invention may be any container that is usually used for filling beverages, such as a metal can, a barrel container, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, a pouch container, etc., and is preferably a metal can, a barrel container, a plastic bottle (e.g., a PET bottle), or a bottle.

[0028] According to one embodiment of the present invention, the alcoholic beverage of the present invention can be produced according to a normal method for producing an alcoholic beverage, except for adjusting the concentration of the above-mentioned components. For example, first, an acidulant is added to an aqueous solution containing alcohol in a tank to adjust the flavor. Then, carbon dioxide gas is added to the aqueous solution with the adjusted flavor to produce a carbon dioxide-containing beverage. The alcoholic beverage of the present invention can be produced by appropriately adding the above-mentioned components or materials containing the above-mentioned components at any stage of such a production process.

[0029] According to another aspect of the present invention, there is provided a method for enhancing sweetness in a sweetener-free alcoholic beverage containing citrus juice, the method comprising the steps of adjusting the sodium content to 240 to 870 ppm and adjusting the contents of these substances to satisfy at least one of the following conditions: (a) the limonene content is 1 to 14 ppm; (b) the geraniol content is 0.1 to 2 ppm; and (c) the linalool content is 1 to 15 ppm.

[0030] According to another aspect of the present invention, there is provided a method for enhancing flavor depth in a sweetener-free alcoholic beverage containing citrus juice, the method comprising the steps of adjusting the sodium content to 240 to 870 ppm and adjusting the contents of these substances to satisfy at least one of the following conditions: (a) a limonene content of 1 to 14 ppm; (b) a geraniol content of 0.1 to 2 ppm; and (c) a linalool content of 1 to 15 ppm. EXAMPLES

[0031] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0032] Tasting sample In the following examples, the tasting samples were prepared by mixing lemon juice (grapefruit juice in some test plots) and alcohol in carbonated water at a predetermined concentration. Sodium citrate, citric acid, limonene, geraniol and linalool were appropriately added to this base tasting sample to prepare tasting samples containing various concentrations of sodium, limonene, geraniol and linalool. The carbon dioxide gas pressure of the obtained tasting samples was 0.15 to 0.17 MPa (gas pressure at 20°C), and the pH was 3.0 to 5.7 (however, the pH of the sample in test plot 10, in which citric acid was added instead of sodium citrate, was 2.6).

[0033] Sensory evaluation The sensory evaluation was carried out by a well-trained panel. The evaluation items were "richness of flavor" and "sweetness". The sensory evaluation was carried out by a well-trained panel. · 1: equivalent to negative control; 2: Slight enhancement compared to the negative control; 3: Enhancement is seen by comparing with the negative control; 4: Enhancement is evident even without comparison with a negative control; 5: Enhancement is clearly evident even without comparison with the negative control The evaluation was performed on a 5-point scale with an increment of 0.5. Here, the evaluation score for test group 1 (alcohol concentration 4v / v%, lemon juice 1w / v%, others 0) was set to 1 (negative control) for both items, and the evaluation score for test group 14 (limonene concentration 8ppm, geraniol concentration 1.2ppm, linalool concentration 8ppm, sodium concentration 480ppm, citric acid concentration 1340ppm, alcohol concentration 4v / v%, lemon juice 1w / v%) was set to 5 for both items. The evaluation results were shown as the average scores of all panelists.

[0034] Example 1: Study of flavor adjustment in alcoholic beverages that do not contain sweeteners and contain citrus juice (1) Confirmation of the effect of combining sodium with aroma components Tasting samples containing various concentrations of sodium, limonene, geraniol and linalool or combinations thereof were prepared and subjected to sensory evaluation. The sensory evaluation results are shown in the table below.

[0035] [Table 2]

[0036] From the above table, it is clear that the combination of sodium with limonene, geraniol and linalool or a combination thereof enhances the flavor depth and sweetness of an alcoholic beverage that does not contain a sweetener but contains citrus juice.

[0037] Furthermore, the results of test area 10 showed that even if the same amount of citric acid was contained, the above effects were not observed if sodium, limonene, geraniol, or linalool was not contained, and therefore the above effects were not due to citric acid.

[0038] Furthermore, the results of test group 15 showed that a similar effect was observed in an alcoholic beverage containing grapefruit juice instead of lemon juice.

[0039] (2) Examination of the effective concentration range of limonene, geraniol, and linalool Tasting samples containing limonene, geraniol, and linalool at various concentrations were prepared and subjected to sensory evaluation. The results of the sensory evaluation are shown in the table below.

[0040] [Table 3]

[0041] From the above table, it is clear that the concentration of limonene is preferably 1 to 14 ppm, the concentration of geraniol is preferably 0.1 to 2 ppm, and the concentration of linalool is preferably 1 to 15 ppm.

[0042] (3) Examination of the effective concentration range of sodium Tasting samples containing various concentrations of sodium were prepared and subjected to sensory evaluation. The results of the sensory evaluation are shown in the table below.

[0043] [Table 4]

[0044] From the above table, it is clear that the sodium concentration is preferably 240 to 870 ppm.

Claims

1. A sweetener-free alcoholic beverage containing citrus juice, the sodium content of which is 240-870 ppm, and which satisfies the following conditions: (a) a limonene content of 1 to 14 ppm; (b) a geraniol content of 0.1 to 2 ppm; and (c) Linalool content: 1 to 15 ppm An alcoholic beverage that satisfies at least one of the following criteria:

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

3. The alcoholic beverage according to claim 1 or 2, wherein the alcohol concentration of the alcoholic beverage is 3 to 15 v / v%.

4. A method for producing an alcoholic beverage containing no sweetener and containing citrus juice, comprising adjusting the sodium content to 240 to 870 ppm and adjusting the alcoholic beverage to the following conditions: (a) a limonene content of 1 to 14 ppm; (b) a geraniol content of 0.1 to 2 ppm; and (c) Linalool content: 1 to 15 ppm The method comprises a step of adjusting the contents of these substances so as to satisfy at least one of the following requirements.

5. A method for enhancing sweetness in an alcoholic beverage containing no sweetener and containing citrus juice, comprising adjusting the sodium content to 240 to 870 ppm and satisfying the following conditions: (a) a limonene content of 1 to 14 ppm; (b) a geraniol content of 0.1 to 2 ppm; and (c) Linalool content: 1 to 15 ppm The method comprises a step of adjusting the contents of these substances so as to satisfy at least one of the following requirements.

6. A method for enhancing flavor depth in an alcoholic beverage that does not contain a sweetener and contains citrus juice, the method comprising adjusting the sodium content to 240 to 870 ppm and satisfying the following conditions: (a) a limonene content of 1 to 14 ppm; (b) a geraniol content of 0.1 to 2 ppm; and (c) Linalool content: 1 to 15 ppm The method comprises a step of adjusting the contents of these substances so as to satisfy at least one of the following requirements.

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