Alcoholic beverage containing citrus juice and method for producing the same

Abstract

To provide a citrus juice-containing alcoholic beverage, free of sweeteners, with reduced pungency in the aftertaste.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: citric acid content is 800 to 2700 ppm; and (b) malic acid content is 100 to 800 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 spicy aftertaste of a sweetener-free citrus juice-containing alcoholic beverage can be reduced by adjusting the sodium concentration and the concentration of a specific acidulant 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 a reduced spicy aftertaste, 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) a citric acid content of 800 to 2700 ppm; and (b) Malic acid content: 100-800 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) An alcoholic beverage according to (1) or (2) above, wherein the alcohol concentration of the alcoholic beverage is 5 v / v% or more. (4) An alcoholic beverage according to (1) or (2) above, wherein the alcohol concentration of the alcoholic beverage is 7 v / v% or more. (5) 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) a citric acid content of 800 to 2700 ppm; and (b) Malic acid content: 100-800 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 reducing the pungency of an aftertaste 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 citric acid content of 800 to 2700 ppm; and (b) Malic acid content: 100-800 ppm The method comprises a step of adjusting the contents of these substances so as to satisfy at least one of the following requirements. (7) 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) a citric acid content of 800 to 2700 ppm; and (b) Malic acid content: 100-800 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 reduce the harsh aftertaste of a sweetener-free alcoholic beverage containing citrus juice. It is also possible to enhance the richness of flavor of a sweetener-free alcoholic beverage containing citrus juice.

[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, the term "spicy aftertaste" refers to the difficulty in drinking an alcoholic beverage due to the stinging sensation of ethanol in the mouth in the latter half of the alcoholic beverage's taste. In the present invention, the term "depth of flavor" refers to the intensity of flavor (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 a combination of two of citric acid and malic acid. Such beverages can be produced by adjusting the concentrations of these substances in the beverage. The concentrations of these substances can be adjusted by adding these substances, or by adding ingredients containing these substances, or by increasing or decreasing the amount of ingredients.

[0015] Regarding the concentrations of citric acid and malic acid in the alcoholic beverage of the present invention, the alcoholic beverage is prepared under the following conditions: (a) a citric acid content of 800 to 2700 ppm, preferably 850 to 2700 ppm; and (b) Malic acid content is 100 to 800 ppm, preferably 400 to 800 ppm It is assumed that at least one or both of the following conditions are satisfied.

[0016] The concentrations of citric acid and malic acid in beverages can be measured by BCOJ Beer Analysis Method-2003 8.24.2 Capillary Electrophoresis. For more accurate concentration measurements, it is advisable to use a calibration curve based on the measurements of several control samples with known concentrations.

[0017] 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.

[0018] 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.

[0019] The alcohol (ethanol) concentration of the alcoholic beverage of the present invention is not particularly limited, but is preferably 3 v / v% or more, more preferably 5 v / v% or more, and even more preferably 7 v / v% or more. The upper limit of the alcohol (ethanol) concentration of the alcoholic beverage of the present invention is preferably 20 v / v%, more preferably 15 v / v%, and even more preferably 10 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 liquor (spirits) can be used, and preferred examples of distilled liquor include vodka, shochu, tequila, rum, gin, and whiskey.

[0020] The alcoholic beverage of the present invention may contain other ingredients used in the production of beverages, such as acidulants (e.g., 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.

[0021] 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 0.14 to 0.24 MPa (gas pressure at 20°C).

[0022] 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.

[0023] 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.

[0024] 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.

[0025] According to another aspect of the present invention, there is provided a method for reducing the pungency of an aftertaste 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 so as to satisfy at least one of the following conditions: (a) the citric acid content is 800 to 2700 ppm; and (b) the malic acid content is 100 to 800 ppm.

[0026] According to another aspect of the present invention, there is provided a method for enhancing flavor intensity 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 so as to satisfy at least one of the following conditions: (a) the citric acid content is 800 to 2700 ppm; and (b) the malic acid content is 100 to 800 ppm. EXAMPLES

[0027] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0028] Tasting sample In the following examples, the tasting samples were prepared by mixing lemon juice (grapefruit juice in some test areas) and alcohol in a predetermined concentration with carbonated water. Citric acid, sodium chloride, and malic acid were appropriately added to this base tasting sample to prepare tasting samples containing various concentrations of sodium, citric acid, and malic acid. The carbon dioxide gas pressure of the obtained tasting samples was 0.14 to 0.16 MPa (gas pressure at 20°C), and the pH was 2.5 to 4.2.

[0029] Sensory evaluation The sensory evaluation was carried out by a well-trained panel of experts, and the evaluation items were "hot aftertaste" and "richness of flavor."

[0030] The sensory evaluation of "spicy aftertaste" was as follows: · 1: equivalent to negative control; 2: Slight reduction observed when compared with the negative control; 3: Reduced by comparison with the negative control; 4: The reduction is evident even without comparison with the negative control; 5: The reduction is clearly evident even without comparison with the negative control. The scores were on a 5-point scale in increments of 0.5.

[0031] The sensory evaluation of "flavor depth" was as follows: · 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 scores were on a 5-point scale in increments of 0.5.

[0032] Here, the evaluation score for both items of test group 1 (alcohol concentration 7 v / v%, lemon juice 1 w / v%, others 0) was set to 1 (negative control), and the evaluation score for both items of test group 9 (citric acid concentration 850 ppm, malic acid concentration 400 ppm, sodium concentration 480 ppm, alcohol concentration 7 v / v%, lemon juice 1 w / v%) was set to 5. The evaluation results were shown as the average scores of all panelists.

[0033] 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 and acidulants Tasting samples containing various concentrations of sodium, citric acid, and malic acid or combinations thereof were prepared and subjected to sensory evaluation. The sensory evaluation results are shown in the table below.

[0034] [Table 1]

[0035] From the above table, it is clear that the combination of sodium with citric acid and malic acid or a combination of these reduces the aftertaste spiciness and enhances the flavor depth in alcoholic beverages that do not contain sweeteners and contain citrus juice. Furthermore, regarding the effect of reducing the aftertaste spiciness, a synergistic effect was observed in the combination of sodium and citric acid, the combination of sodium and malic acid, and the combination of sodium, citric acid, and malic acid. Furthermore, regarding the effect of enhancing flavor depth, a synergistic effect was observed in the combination of sodium and malic acid.

[0036] Furthermore, the results of test group 10 showed that a similar effect was observed in an alcoholic beverage containing grapefruit juice instead of lemon juice.

[0037] (2) Examination of the effective concentration range of citric acid and malic acid Tasting samples containing various concentrations of citric acid and malic acid were prepared and subjected to sensory evaluation. The results of the sensory evaluation are shown in the table below.

[0038] [Table 2]

[0039] From the above table, it is clear that the content of citric acid is preferably 800 to 2700 ppm, and the content of malic acid is preferably 100 to 800 ppm.

[0040] (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.

[0041] [Table 3]

[0042] From the above table, it is clear that the sodium concentration is preferably 240 to 870 ppm.

[0043] (4) Consideration of the preferred range of alcohol content Tasting samples containing various concentrations of alcohol (ethanol) were prepared and subjected to sensory evaluation. The results of the sensory evaluation are shown in the table below.

[0044] [Table 4]

[0045] From the above table, it is clear that the alcohol concentration is preferably 3 v / v % or more, more preferably 5 v / v % or more, and even more preferably 7 v / v % or more.

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 citric acid content of 800 to 2700 ppm; and (b) Malic acid content: 100-800 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 5 v / v % or more.

4. The alcoholic beverage according to claim 1 or 2, wherein the alcohol concentration of the alcoholic beverage is 7 v / v % or more.

5. 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 citric acid content of 800 to 2700 ppm; and (b) Malic acid content: 100-800 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 reducing the pungency of an aftertaste 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 citric acid content of 800 to 2700 ppm; and (b) Malic acid content: 100-800 ppm The method comprises a step of adjusting the contents of these substances so as to satisfy at least one of the following requirements.

7. 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 citric acid content of 800 to 2700 ppm; and (b) Malic acid content: 100-800 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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