Carbonated alcoholic beverage and method for producing the same

Abstract

To provide a technology that can reduce the unpleasant odor and taste derived from borneol in a carbonated alcoholic beverage containing borneol.SOLUTION: The problem is solved by a carbonated alcoholic beverage that contains borneol and methylheptenone.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Carbonated alcoholic beverages, such as chuhai and cocktail-flavored beverages, are known. In many cases, sweeteners, acidulants, fruit juices, and the like are added to an alcohol-containing drinking liquid to adjust the flavor.

[0003] Improving the flavor of carbonated alcoholic beverages is a common challenge. In relation to flavor improvement, Patent Document 1 (JP 2019-135990 A) discloses a low-fruit juice beverage having a fruit juice content of 10% or less in terms of fruit juice percentage, a borneol content of 0.25 to 1.60 ppm, and a decanal content of 0.12 to 1.10 ppm. According to Patent Document 1, by incorporating predetermined amounts of borneol and decanal, a low-fruit juice beverage can be obtained that has a rich fruit juice flavor and a fresh fruit juice feel, even when the fruit juice content is low. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2019-135990 Summary of the Invention [Problem to be solved by the invention]

[0005] The appeal of carbonated alcoholic beverages lies in their stimulating and refreshing sensations (hereinafter sometimes referred to as "refreshing sensations"). The present inventors have conducted research to further improve these stimulating and refreshing sensations and have found that the use of borneol can provide unique stimulating and refreshing sensations. On the other hand, it was also found that increasing the amount of borneol added increases the stimulating sensation, but also increases the noticeable unpleasant flavors such as the smell of ink or earth (hereinafter referred to as unpleasant odors).

[0006] Therefore, an object of the present invention is to provide a technology that can reduce the unpleasant odor and taste derived from borneol in carbonated alcoholic beverages containing borneol. [Means for solving the problem]

[0007] The present inventors have found that methylheptenone has the effect of reducing the unpleasant odor and taste derived from borneol, and have arrived at the present invention. That is, the present invention is realized by the following items. [1] A carbonated alcoholic beverage containing borneol and methylheptenone. [2] The carbonated alcoholic beverage according to [1], wherein the methylheptenone content is 1 to 500 ppb. [3] A carbonated alcoholic beverage according to [1] or [2], having an alcohol content of 0.5 v / v% or more and 9 v / v% or less. [4] A carbonated alcoholic beverage according to any one of [1] to [3], having an acidity, converted to citric acid, of 0.10 mg / 100 ml or more. [5] A carbonated alcoholic beverage according to any one of [1] to [4], having a sweetness level of 1.0 or more and 10.0 or less. [6] A carbonated alcoholic beverage according to any one of [1] to [5], having a carbon dioxide pressure of 1.5 to 3.5 gas volumes. [7] A carbonated alcoholic beverage described in any of [1] to [6], in which the ratio (B) / (A) of the methylheptenone content (B) to the borneol content (A) is 0.001 or more and 0.5 or less. [8] A carbonated alcoholic beverage described in any one of [1] to [7] having a citrus flavor. [9] A carbonated alcoholic beverage according to any one of [1] to [8], which contains fruit juice.

[10] A carbonated alcoholic beverage according to any one of [1] to [9], which is a packaged beverage.

[11] A method for producing a carbonated alcoholic beverage, comprising a step of adding borneol and methylheptenone to a carbonated alcoholic beverage.

[12] A method for improving the flavor of a carbonated alcoholic beverage, comprising the step of adding borneol and methylheptenone to the carbonated alcoholic beverage. [Effects of the Invention]

[0008] According to the present invention, a technology is provided that can reduce the unpleasant odor and taste derived from borneol in carbonated alcoholic beverages containing borneol. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described in detail. The carbonated alcoholic beverage according to this embodiment contains borneol and methylheptenone.

[0010] (Borneo) Borneol, also known as Borneo camphor, is a bicyclic monoterpene known as the compound responsible for the scent of incense and ink, similar to that of camphor. By adding borneol to a carbonated alcoholic beverage, the refreshing stimulating sensation is increased and the aftertaste is clean. On the other hand, increasing the amount of borneol makes unpleasant odors such as an earthy smell or an ink smell more noticeable. However, according to this embodiment, the unpleasant odor derived from borneol is masked by methylheptenone. Therefore, it is possible to impart the refreshing stimulating sensation derived from borneol to a carbonated alcoholic beverage without any unpleasant flavor.

[0011] The borneol content is, for example, 25 ppb (μg / L) or more, preferably 50 ppb or more, more preferably 100 ppb or more, even more preferably 500 ppb or more, and for example, 50,000 ppb or less, preferably 30,000 ppb or less, more preferably 7,500 ppb or less, even more preferably 3,000 ppb or less. The borneol concentration in the beverage can be measured by, for example, liquid-liquid extraction-GC / MS analysis method. Specifically, it can be measured by the following method. (Analysis method of borneol) Collect 30 g of the sample in a container, add 6 g of sodium sulfate, and add 100 μL of an internal standard solution (N-hexyl-1,1-D2 alcohol) at room temperature at 75 ppm. Subsequently, add 5 mL of dichloromethane, degas three times, then shake at a speed of 200 times / min for 20 minutes, and then centrifuge at 3000 rpm for 5 minutes to cool, and collect the lower layer of dichloromethane. Add 1 g of anhydrous sodium sulfate to the obtained solution for dehydration, concentrate it to about 200 μL by nitrogen purge, and then supply it to GC-MS. The conditions of GC-MS are as follows. <Apparatus> GC-MS (7890B / 5977B) manufactured by Agilent <GC conditions> · Column: DB-WAX UI (60 m × 0.25 mm I.D × 0.25 μm F.T) · Oven temperature: 50 °C (5 min) - 5 °C / 5 min - 230 °C (10 min) · Column flow rate: 1.0 mL / min <Inlet conditions> · Injection method: Splitless · Septum purge flow rate: 3 mL / min · Temperature: 250 °C <Transfer line temperature> · 230 °C <Ion extraction conditions> · RT: 30.93, Quantification ion: 110, Confirmation ion: 95

[0012] (Methyl heptenone) As described above, methyl heptenone is used to mask the unpleasant odor derived from borneol.

[0013] The content of methylheptenone is preferably set according to the content of borneol. When the content of borneol is (A) ppb and the content of methylheptenone is (B) ppb (μg / L), the ratio (B) / (A) is, for example, 0.001 or more. When the ratio (B) / (A) is 0.001 or more, the refreshing feeling is enhanced. From the viewpoint of masking the unpleasant odor and taste derived from borneol, the ratio (B) / (A) is preferably 0.005 or more, more preferably 0.01 or more. Furthermore, the ratio (B) / (A) is, for example, 0.5 or less, preferably 0.3 or less, and more preferably 0.2 or less, from the viewpoint of obtaining a good stimulating feeling and a refreshing feeling.

[0014] The methylheptenone content is, for example, 1.0 ppb or more. If the methylheptenone content is 1.0 ppb or more, the refreshing feeling is increased. From the viewpoint of masking the unpleasant odor and taste derived from borneol, the methylheptenone content is preferably 2.5 ppb or more, more preferably 5.0 ppb or more. Furthermore, from the viewpoint of obtaining a good stimulating feeling and a refreshing feeling, the content of methylheptenone is, for example, 500 ppb or less, preferably 300 ppb or less, and more preferably 200 ppb or less.

[0015] The content of methylheptenone can be measured, for example, by GC / MS analysis using dichloromethane liquid-liquid extraction. Specifically, it can be measured by the following method. (Method for analyzing methylheptenone) First, 30 g of sample is collected in a container, 6 g of ammonium sulfate is added, then 5 ml of dichloromethane is added to the container, and 50 μL of 1000 ppm linalool-d5 is added as an internal standard substance, and then the mixture is shaken and extracted for 20 minutes. At this time, if there is gas in the container, it is preferable to degas it. Then, the mixture is centrifuged at 3500 rpm for 5 minutes, and the solvent layer is recovered. After dehydration, anhydrous sodium sulfate is added to the recovered solvent layer, and the solvent layer is concentrated to 100 μL by nitrogen purge and subjected to GC / MS analysis. (GC measurement conditions) The GC conditions were as follows: DB-WAX (60 m × 0.25 mm ID; 0.25 μm F.T.) (manufactured by J&W) was used, 1 μL was injected using the splitless method, and the sample was held at 38°C for 10 minutes, then the temperature was increased to 245°C at 10°C / min and held for 19.3 minutes. (quantification method) The amount of methylheptenone in the analytical sample is calculated from the area ratio of the peak with the internal standard linalool-d5. Here, the target ion m / z 108 of methylheptenone is used to calculate the area ratio of the peak with the target ion m / z 74 of linalool-d5.

[0016] (alcohol) The alcohol content (ethanol concentration) of the carbonated alcoholic beverage according to this embodiment is, for example, 0.5 v / v % or more and 9 v / v % or less, and preferably 3.0 to 7.5 v / v %. The alcohol source is not particularly limited. Preferably, the beverage according to this embodiment contains a distilled alcoholic beverage as the alcohol source. Of the total alcohol contained in the carbonated alcoholic beverage, for example, 50 vol% or more, preferably 70 vol% or more, and more preferably 90 vol% or more is derived from a distilled alcoholic beverage. Preferred examples of distilled alcoholic beverages include continuously distilled shochu, raw material alcohol, brewer's alcohol, and spirits.

[0017] (carbon dioxide pressure) The carbon dioxide pressure of the carbonated alcoholic beverage according to this embodiment is, for example, 1.5 to 3.5 gas volumes, and preferably 1.7 to 3.0 gas volumes. "Gas volume" refers to the ratio of the volume of carbon dioxide dissolved in a bottled carbonated alcoholic beverage under standard conditions to the volume of the beverage (using GV as the unit). In practice, 1 GV gas volume is obtained when 1 liter of carbon dioxide is dissolved in 1 liter of liquid under standard conditions (1 atmosphere, 25°C). "Gas volume" can be obtained by stabilizing a carbonated alcoholic beverage sample at standard conditions (1 atmosphere, 25°C), attaching an internal gas pressure gauge, opening the stopcock once to release the gas (sniff), immediately closing the stopcock, and shaking vigorously until the pressure becomes constant.

[0018] (sweetener) Preferably, the carbonated alcoholic beverage contains a sweetener. Examples of sweeteners include sugars and high-intensity sweeteners. Sugars refer to monosaccharides and disaccharides. Examples of monosaccharides include glucose, fructose, and high-fructose corn syrup. Examples of disaccharides include sucrose, maltose, lactose, and isomerized lactose. Examples of high-intensity sweeteners include sucralose, acesulfame potassium, aspartame, and stevia sweetener.

[0019] The sweetener is preferably used in an amount such that the sweetness of the carbonated alcoholic beverage is 1.0 or more and 10.0 or less, and more preferably 3.0 to 7.0. The "sweetness of a carbonated alcoholic beverage" is a parameter that indicates the degree of sweetness based on the sweetness of sucrose, and represents the sucrose concentration (% by mass) of a sucrose solution that has the same sweetness as the target beverage. For example, a sweetness level of "2" means that the target beverage has the same sweetness as a 2% by mass sucrose solution. The sweetness of a beverage can be calculated based on the type and content of sweeteners contained in the beverage. When a beverage contains a sweetener other than sucrose, the sweetness of the beverage can be calculated by multiplying the concentration of the sweetener used by the sweetness of that sweetener. Examples of sweetness values ​​that can be used include the "sweetness" values ​​listed in "Sweetener Directory," published by the Sugar Refining Industry Association in May 1990, pp. 17-18, and "Beverage Terminology Dictionary," published by Beverage Japan Co., Ltd. on June 25, 1999, Reference 11, 4-2, "Classification of Sweeteners, Classification by Sweetness," column. When values ​​for the same sweetener are listed in multiple documents, the value listed in "Sweetener Directory" takes precedence. When the sweetness values ​​listed in these documents have a range of values, the median value is used as the sweetness. The sweetness of typical sweeteners is as follows: Fructose: 1.35 Glucose: 0.65 55% fructose glucose syrup: 1 Acesulfame potassium: 200 Sucralose: 600

[0020] (acidifier) Preferably, the carbonated alcoholic beverage contains an acidulant, such as at least one selected from the group consisting of citric acid, trisodium citrate, adipic acid, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid.

[0021] Preferably, the acidity of the carbonated alcoholic beverage, calculated as citric acid, is 0.10 mg / 100 ml or more, more preferably 0.10 to 0.50 mg / 100 ml, and even more preferably 0.15 to 0.40 mg / 100 ml. The acidity converted to citric acid is calculated based on the method for measuring acidity specified for total acid (free acid) on page 8 of the National Tax Agency's Analytical Methods (National Tax Agency Ordinance No. 6 of 2007). Specifically, the acidity can be measured by the following method. Accurately measure 1 to 50 ml of sample and dilute it with water. Titrate it with 0.1 mol / L sodium hydroxide solution, set the endpoint to 8.2 on the pH meter, and calculate the pH using the following formula. (Formula 1): Acidity (%) = A × f × 100 / W × 0.0064 A: Titration volume (ml) of 0.1 mol / L sodium hydroxide solution f: Potency of 0.1 mol / L sodium hydroxide solution W: Sample weight (g) In addition, in Formula 1, "0.0064" is the "weight (g) of anhydrous citric acid equivalent to 1 ml of 0.1 mol / L sodium hydroxide solution."

[0022] (citrus) Preferably, the carbonated alcoholic beverage has a citrus flavor, which can be imparted by using, for example, citrus juice and flavorings.

[0023] Preferably, the carbonated alcoholic beverage contains fruit juice. As the fruit juice, citrus fruit juice is preferably used. Examples of citrus fruits used in the citrus fruit juice include orange, Unshu mandarin, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku, ponkan, tangerine, and kabosu. Preferably, the citrus fruit juice is an acidic citrus fruit such as lemon, lime, yuzu, tangerine, tangerine, or kabosu.

[0024] The content of fruit juice is, for example, 0.01 to 10% by mass, preferably 0.03 to 5% by mass, and more preferably 0.05 to 3% by mass, calculated as pure fruit juice.

[0025] (others) Carbonated alcoholic beverages may contain other ingredients as needed, such as stale odor generation inhibitors, stale odor deodorizers, colorants, pH adjusters, antioxidants, preservatives, stabilizers, and emulsifiers.

[0026] The carbonated alcoholic beverage is preferably a bottled beverage. The container is not particularly limited, and examples thereof include metal cans, glass bottles, and plastic bottles.

[0027] The method for producing a carbonated alcoholic beverage according to this embodiment is not particularly limited. For example, borneol, methylheptenone, a distilled alcoholic beverage or the like serving as an alcohol source, and other ingredients as needed are mixed, and water is added as needed. Carbonation is then carried out. The mixture is then filled into a container and sealed to obtain the desired carbonated alcoholic beverage. In addition, borneol and methylheptenone may be mixed as single components, or may be mixed in the form of a mixture of fragrances, extracts of natural products, etc. [Example]

[0028] In order to explain the present invention more specifically, examples carried out by the present inventors will be described below. However, the present invention should not be construed as being limited to the following examples.

[0029] (Test 1) Sensory evaluation of carbonated alcoholic beverages containing Borneo ol A carbonated alcoholic beverage base liquid was prepared by mixing brewer's alcohol, 55% fructose glucose liquid sugar, citric acid (anhydrous), and trisodium citrate according to the formula shown in Table 1, and then sealing in carbon dioxide. The alcohol concentration of the base liquid was 5.1 v / v%, the acidity (as converted to citric acid) was 0.25 mg / 100 ml, the sweetness was 5.0, and the carbon dioxide pressure was 2.3 gas volumes.

[0030] To the prepared base liquid, different amounts of borneol were added as shown in Table 2 to obtain beverages according to Samples 1-1 to 1-7. Sample 1-1 was free of borneol, ie, the base liquid itself.

[0031] Next, three trained panelists conducted a sensory evaluation of each sample, evaluating (1) the stimulating sensation derived from borneol, (2) the unpleasant odor derived from borneol, (3) the clean aftertaste, and (4) the overall flavor. For each item, Sample 1-1 was used as the control (score 0). (1) Stimulating sensation, (2) unpleasant odor, and (3) refreshing aftertaste were evaluated according to the following criteria. +3: Significantly stronger than the control +2: Stronger than control +1: Slightly stronger than the control 0: Same as control -1: Slightly weaker than the control -2 points: weaker than control -3 points: Significantly weaker than the control

[0032] (4) The overall evaluation of flavor was based on the following criteria. +3 points: Much better than the control +2 points: better than control +1 point: slightly better than the control Same as the 0-point control -1 point: slightly worse than the control -2 points: worse than control -3 points: Significantly worse than control

[0033] The results of the sensory evaluation, along with comments, are shown in Table 2. The results are the average values ​​of the three panelists.

[0034] As shown in Table 2, Samples 1-2 to 1-7, which had a borneol concentration of 50 ppb or more, had a stronger stimulating sensation and a cleaner aftertaste than Sample 1-1, which lacked borneol. On the other hand, as the borneol concentration increased, an unpleasant odor became more noticeable, and Samples 1-5 to 1-7, which had a borneol concentration of 1000 ppb or more, had a lower overall flavor rating.

[0035] (Test 2) Sensory evaluation of borneol-containing carbonated alcoholic beverages when methylheptenone was added Sample 1-5 (borneol concentration 1000 ppb), which showed a worse overall flavor evaluation due to the addition of borneol in Test 1, was prepared as control Sample 2-1. As shown in Table 3, different amounts of methylheptenone were added to Sample 2-1 to prepare Samples 2-2 to 2-8. Furthermore, using Sample 2-1 as a control, a sensory evaluation was conducted in the same manner as in Test 1. The results are shown in Table 3.

[0036] As shown in Table 3, Sample 2-2 had a cleaner aftertaste and a higher overall rating than Sample 2-1. This shows that the refreshing feeling is increased by setting the ratio (B) / (A) of the methylheptenone concentration (B) to the borneol concentration (A) to be 0.001 or higher. Furthermore, Samples 2-3 to 2-8 had a reduced unpleasant odor compared to Sample 2-1, which confirmed that methylheptenone has the effect of masking the unpleasant odor derived from borneol. Furthermore, in Samples 2-2 to 2-7, in which the ratio (B) / (A) of the methylheptenone concentration (B) to the borneol concentration (A) was 0.5 or less, the stimulating sensation and the clean aftertaste were not impaired.

[0037] (Test 3) Lemon-flavored carbonated drink formulation example A lemon-flavored carbonated alcoholic beverage was prepared by adding 2000 ppb of borneol and 100 ppb of methylheptenone according to the formula shown in Table 4. The concentration of borneol derived from lemon juice in the carbonated alcoholic beverage was 2 ppb. The concentration of methylheptenone derived from lemon juice was 0 ppb. When the flavor of the resulting carbonated alcoholic beverage was checked, it was found to have a pleasant lemon-flavored carbonated alcoholic beverage with a pleasant flavor that retained the stimulating and refreshing sensation derived from borneol while suppressing any unpleasant odors.

[0038] [Table 1] [Table 2] [Table 3] [Table 4]

Claims

1. A carbonated alcoholic beverage containing borneol and methylheptenone.

2. 2. The carbonated alcoholic beverage according to claim 1, wherein the methylheptenone content is 1 to 500 ppb.

3. The carbonated alcoholic beverage according to claim 1 or 2, having an alcohol content of 0.5 v / v% or more and 9 v / v% or less.

4. The carbonated alcoholic beverage according to any one of claims 1 to 3, having an acidity, calculated as citric acid, of 0.10 mg / 100 ml or more.

5. The carbonated alcoholic beverage according to any one of claims 1 to 4, having a sweetness level of 1.0 or more and 10.0 or less.

6. The carbonated alcoholic beverage according to any one of claims 1 to 5, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volumes.

7. The carbonated alcoholic beverage according to any one of claims 1 to 6, wherein the ratio (B) / (A) of the methylheptenone content (B) to the borneol content (A) is 0.001 or more and 0.5 or less.

8. The carbonated alcoholic beverage according to any one of claims 1 to 7, which has a citrus flavor.

9. The carbonated alcoholic beverage according to any one of claims 1 to 8, which contains fruit juice.

10. The carbonated alcoholic beverage according to any one of claims 1 to 9, which is a bottled beverage.

11. A method for producing a carbonated alcoholic beverage, comprising a step of incorporating borneol and methylheptenone into a carbonated alcoholic beverage.

12. A method for improving the flavor of a carbonated alcoholic beverage, comprising the step of adding borneol and methylheptenone to the carbonated alcoholic beverage.

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