Packaged carbonated alcoholic beverage and method for producing the same

Abstract

To provide a packaged carbonated alcoholic beverage with less sweetness and a high alcohol concentration, in which the alcohol-derived bitterness is reduced and the drinking feeling is excellent.SOLUTION: A packaged carbonated alcoholic beverage contains citrus-immersed distilled liquor with an alcohol content of 6 v / v% or more and a sweetness value of 2 or less.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Known bottled carbonated alcoholic beverages (also known as Ready To Drink (RTD) beverages) are flavored products made by adding fruit juice, flavors, sweeteners, acidulants, etc. to a base alcoholic beverage (e.g., distilled alcoholic beverages such as shochu, spirits, and raw material alcohol).

[0003] In response to growing health consciousness among consumers, carbonated alcoholic beverages with reduced sugar content are also known. For example, Patent Document 1 (JP 2015-136352 A) discloses a carbonated alcoholic beverage that contains a sweet substance, a sour substance, and a fruit flavor, but does not contain fruit juice or a raw liquor containing fruit-derived components, and that has a sweetness level of 1 / 100 ml or less (sugaring sugar as 1.00), an acidity of 0.1 g / 100 ml or less calculated as citric acid, and a sugar content of less than 0.5 g / 100 ml. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-136352 Summary of the Invention [Problem to be solved by the invention]

[0005] On the other hand, some bottled carbonated alcoholic beverages have a higher alcohol concentration and reduced sweetness to make them more compatible with food. To reduce the sweetness, the amount of sweeteners such as sugars and fruit juices used is usually reduced. However, beverages with a higher alcohol concentration tend to have a bitter taste derived from the alcohol. Furthermore, beverages with reduced sweetness tend to be more compatible with food, but they do not have the satisfying feeling of alcohol (hereinafter referred to as the "drinking sensation"). Therefore, the object of the present invention is to provide a bottled carbonated alcoholic beverage that is less sweet and has a high alcohol concentration, but has a reduced alcohol-derived bitterness and an excellent drinking experience. [Means for solving the problem]

[0006] The inventors of the present invention conducted extensive research to solve the above-mentioned problems, and as a result, found that the above-mentioned problems could be solved by adding a citrus infusion distilled spirit to a bottled carbonated alcoholic beverage with a low sweetness, which led to the completion of the present invention. That is, the present invention includes the following: [1] A bottled carbonated alcoholic beverage containing citrus-infused distilled spirits, with an alcohol content of 6% v / v or more and a sweetness value of 2 or less. [2] The carbonated alcoholic beverage according to [1], wherein the citrus-infused distilled liquor contains 0.5 to 10 ppm of linalool. [3] A carbonated alcoholic beverage according to [1] or [2], wherein the content of the citrus-infused distilled liquor in the carbonated alcoholic beverage is 0.01 v / v% or more. [4] A carbonated alcoholic beverage according to any one of [1] to [3], wherein the citrus-infused spirits include fragrant citrus-infused spirits and / or grapefruit-infused spirits. [5] The carbonated alcoholic beverage according to [4], wherein the citrus-infused spirits include both fragrant citrus-infused spirits and grapefruit-infused spirits. [6] A carbonated alcoholic beverage according to any one of [1] to [5], wherein the citrus infused distilled spirit is made partly from citrus peel. [7] The carbonated alcoholic beverage described in [6] above, wherein the citrus peel is fresh peel. [8] A carbonated alcoholic beverage according to any one of [1] to [7], wherein the citrus-infused distilled liquor is a distilled liquor produced by a process including vacuum distillation. [9] A carbonated alcoholic beverage according to any one of [1] to [8] above, which does not contain a high-intensity sweetener.

[10] The carbonated alcoholic beverage according to any one of [1] to [9], which contains 0.1 to 500 ppb of α-pinene.

[11] A method for producing a carbonated alcoholic beverage having an alcohol content of 6 v / v% or more and a sweetness value of 2 or less, A method for producing a bottled carbonated alcoholic beverage, comprising a step of mixing a citrus fruit-infused distilled liquor with a liquid containing a base liquor.

[12] A step of soaking raw citrus peel in an alcohol-containing liquid to extract components contained in the raw citrus peel; After the extracting step, a step of distilling the alcohol-containing liquid under reduced pressure; and a step of obtaining the citrus-infused distilled spirit using the distillate obtained in the vacuum distillation step.

[13] A method for enhancing the alcoholic taste of a bottled carbonated alcoholic beverage, characterized by adding a citrus-infused distilled liquor to a carbonated alcoholic beverage having an alcohol content of 6 v / v% or more and a sweetness value of 2 or less. [Effects of the Invention]

[0007] According to the present invention, a bottled carbonated alcoholic beverage having less sweetness and a high alcohol concentration is provided, in which the bitterness derived from alcohol is reduced and the drinking sensation is excellent. DETAILED DESCRIPTION OF THE INVENTION

[0008] The bottled carbonated alcoholic beverage according to this embodiment contains a citrus-infused distilled spirit, has an alcohol content of 6 v / v% or more, and a sweetness value of 2 or less.

[0009] (carbonated alcoholic beverage) The beverage of the present invention is a beverage in which water or the like is added to a base alcoholic beverage, which is an alcohol source, to adjust the alcohol content, and carbon dioxide is added. Distilled alcoholic beverages are preferably used as the base alcoholic beverage. Examples of distilled alcoholic beverages include raw material alcohols, whiskey, brandy, shochu, spirits, and combinations thereof. Among these, raw material alcohols and spirits are preferably used. The raw material alcohol is preferably one obtained by fermenting blackstrap molasses and refining it to a high degree (for example, an alcohol content of 90% v / v or more). Raw material alcohol is inexpensive, which reduces production costs. Furthermore, raw material alcohol contains fewer aroma components than other base alcohols, making it easier to obtain a beverage with a refreshing taste.

[0010] (sweetness value) The sweetness value is a parameter that indicates the intensity of sweetness of a beverage, and is calculated by converting the amount of sweetener contained in the beverage into sucrose equivalents from the perspective of sweetness. Specifically, for each sweetener contained in a beverage, the concentration (g / 100ml) of that sweetener is multiplied by the "sweetness level" of that sweetener to calculate the amount of each sweetener converted into sucrose (g / 100ml). The total sucrose-equivalent amount of all sweeteners contained in the beverage (g / 100ml) is then calculated as the "sweetness value" of the beverage. "Sweetness" is a parameter that indicates the intensity of sweetness of each sweetener compared to sucrose, and in the present invention, the value used for "sweetness" is the value from "Beverage Glossary, published June 25, 1999, Beverage Japan Co., Ltd., Supplement 11." When there is a range of sweetness values, the median value is used. For example, the sweetness of typical sweeteners is as follows: Glucose (sweetness level 0.65) Fructose (sweetness level 1.5) Sucralose (sweetness level 600) Acesulfame potassium (sweetness level 200) Aspartame (sweetness level 200)

[0011] That is, the beverage of the present invention may contain a sweetener, but the amount of sweetener contained is such that the sweetness value is 2 or less. A sweetness value of 2 or less of the beverage can provide a refreshing aftertaste and make the beverage compatible with meals. The sweetness value is preferably 1 or less, more preferably 0.5 or less, and most preferably zero.

[0012] Examples of sweeteners include sugars and high-intensity sweeteners. Sugars refer to monosaccharides and disaccharides. Monosaccharides include glucose, fructose, high-fructose corn syrup, and / or isomerized sugar, while disaccharides include sucrose, maltose, lactose, and isomerized lactose.

[0013] Preferably, the beverage of the present invention does not contain high-intensity sweeteners. In the present invention, a high-intensity sweetener refers to a sweetener having a sweetness 10 times or more that of sucrose, such as sucralose, acesulfame potassium, aspartame, and stevia sweetener. Furthermore, in addition to not containing any high-intensity sweeteners, the beverage of the present invention preferably contains no more than 2.0 g / 100 ml of sugars, more preferably no more than 1.0 g / 100 ml, and even more preferably zero.

[0014] (Citrus-infused spirits) The beverage of the present invention contains the above-mentioned base liquor and a citrus-infused distilled liquor added thereto. "Citrus infused spirits" are spirits prepared by infusing citrus fruits in an alcohol-containing liquid, distilling the alcohol-containing liquid, and using the resulting distillate. By adding citrus infused spirits, the bitterness of the beverage can be reduced and the drinking experience can be enhanced.

[0015] The content of the citrus infused spirit in the carbonated alcoholic beverage is, for example, 0.01 v / v% or more, preferably 0.01 to 20 v / v%, more preferably 0.01 to 5 v / v%, and even more preferably 0.02 to 2 v / v%. If the content of the citrus infused spirit is too high, the citrus flavor becomes too strong, making it difficult to feel like one is drinking. The citrus fruit maceration distilled spirit is preferably a liquid prepared so that the linalool concentration is 0.5 to 10 ppm, and more preferably 1.0 to 8.0 ppm. Furthermore, the citrus-macerated spirit is used in an amount such that the linalool concentration derived from the citrus-macerated spirit in the carbonated alcoholic beverage is 0.01 to 1000 ppb, preferably 0.05 to 500 ppb, more preferably 0.1 to 200 ppb. As the citrus infused spirit, an aromatic acid-infused citrus spirit and / or a grapefruit infused spirit are preferably used, and it is particularly preferred to use an aromatic acid-infused citrus spirit and a grapefruit infused spirit in combination. When an aromatic acid-infused citrus spirit and a grapefruit infused spirit are used in combination, the drinking sensation can be further enhanced and the bitterness can be reduced compared to when each spirit is used alone. When a fragrant citrus-infused spirit is used in combination with a grapefruit-infused spirit, the volume ratio (fragrant citrus-infused spirit:grapefruit-infused spirit) is, for example, 1:10 to 10:1, more preferably 1:5 to 5:1, and even more preferably 1:2 to 2:1. Citrus infused spirits are spirits made from one or more types of citrus fruits, which have a strong sour taste and aroma and are not usually eaten raw. Examples of citrus fruits include lemon, lime, yuzu, sudachi, and kabosu. As the fragrant acidic citrus infused distilled liquor, for example, lemon-lime infused distilled liquor made from lemon and lime can be used. Furthermore, the fragrant sour citrus infused spirits used herein contain, for example, 0.05 to 5.0 ppm, preferably 0.1 to 2.0 ppm, of limonene. A preferred lemon infused spirit contains 0.5 to 20 ppm, more preferably 1.0 to 10 ppm, of citral. A preferred fragrant sour citrus infused spirit has a limonene / linalool concentration ratio (ppm) of 0.01 to 2.0, more preferably 0.05 to 1.0. A preferred fragrant sour citrus infused spirit has a citral / linalool concentration ratio (ppm) of 0.1 to 20, more preferably 0.3 to 10. On the other hand, grapefruit-macerated spirits refer to spirits macerated using grapefruit as a raw material, and use a liquid containing limonene at 1.0 to 200 ppm, preferably 20 to 100 ppm. Preferred grapefruit-macerated spirits contain citral at 0.01 to 5.0 ppm, more preferably 0.10 to 3.00 ppm. Preferred grapefruit-macerated spirits have a limonene / linalool concentration ratio (ppm) of 1 to 100, more preferably 5 to 20. Preferred grapefruit-macerated spirits have a citral / linalool concentration ratio (ppm) of 0.01 to 1.0, more preferably 0.03 to 0.5.

[0016] For example, citrus-infused distilled spirits can be obtained by the following method. A: First, citrus fruits are immersed in an alcohol-containing solution. As the citrus fruits, it is preferable to use fresh fruits, and more preferably fresh peels. The alcohol-containing solution is not particularly limited, but examples include whiskey, brandy, shochu, spirits, etc., and is preferably raw alcohol. The alcohol concentration of the alcohol-containing solution is, for example, 20 to 100 v / v%, preferably 40 to 100 v / v%. (b) Next, the alcohol-containing solution in which the fruit has been soaked is left for a predetermined period of time to extract the components contained in the fruit. For example, the components contained in the fruit can be extracted by leaving the solution at room temperature for about 10 to 30 hours. C: Next, add water to the alcohol-containing liquid as needed to adjust the alcohol content. For example, the alcohol content is adjusted to 20 to 60 v / v%, preferably 30 to 50 v / v%. Then, the alcohol-containing liquid is distilled to obtain a distillate. In this case, the distillation is preferably performed by vacuum distillation. The degree of vacuum during vacuum distillation is, for example, 100 to 750 mmHg, preferably 500 to 700 mmHg. D: Water is then added to the distillate to adjust the concentration of ingredients such as linalool. This produces a citrus-infused distilled spirit.

[0017] To give a more detailed example, 800g of fresh lemon peel and 200g of fresh lime peel are soaked in 2000ml of 65v / v% alcohol and extracted at room temperature for 24 hours. Water is added to the resulting alcohol extract to make the alcohol concentration 55v / v%, and then the extract is vacuum distilled at a reduced pressure of 700mmHg. This distillate is then further diluted with water to make the alcohol concentration 45v / v%. This produces a citrus maceration spirit.

[0018] (carbon dioxide volume) The carbon dioxide pressure of the beverage of the present invention is not particularly limited, but is, for example, 2.0 to 3.5 gas volumes, preferably 2.3 to 3.0 gas volumes.

[0019] (Alcohol content) The alcohol content (ethanol concentration) of the beverage of the present invention is preferably 6 v / v% or more, more preferably 7 v / v% or more, and even more preferably 8 v / v% or more. The alcohol content is preferably 15 v / v% or less, more preferably 13 v / v% or less, and even more preferably 11 v / v% or less. By making the alcohol content 6 v / v% or more, it is possible to impart a satisfying drinking experience similar to that of alcohol. Furthermore, unpleasant odors and unpleasant flavors can be reduced, and a refreshing aftertaste can be achieved.

[0020] (acidifier) The beverage of the present invention may contain an acidulant. Specific examples of acidulants include adipic acid, citric acid, trisodium citrate, 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. These may be used in the form of a salt such as a potassium salt or a sodium salt, or in the form of a buffer solution. Preferably, the acidulant is citric acid and / or sodium citrate. More preferably, the beverage contains citric acid, for example, 0.3 to 3.0 (g / L), preferably 0.5 to 2.5 (g / L), and more preferably 1.0 to 2.0 (g / L), and sodium citrate, for example, 0.01 to 2.0 (g / L), and preferably 0.1 to 2.0 (g / L).

[0021] The acidity of the beverage is, for example, 0.01 to 2.0 (g / 100 mL), preferably 0.03 to 1.0 (g / 100 mL), and more preferably 0.05 to 0.5 (g / 100 mL). The acidity is calculated based on the acidity measurement method for total acid (free acid) specified on page 8 of the National Tax Agency's analytical method (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 (in the case of citric acid) 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] (α-pinene) The beverage of the present invention preferably contains α-pinene. The inclusion of α-pinene can enhance the drinking sensation. The α-pinene content is, for example, 0.1 to 500 ppb, preferably 1.0 to 300 ppb, and more preferably 4 to 200 ppb. α-Pinene can be added to the beverage alone, or by adding a distilled alcoholic beverage such as gin that contains a large amount of α-pinene. Preferably, the beverage of the present invention contains 0.1 to 500 ppb, preferably 1.0 to 300 ppb, more preferably 4 to 200 ppb, of α-pinene derived from an extract obtained from a raw material selected from cypress, pine, and juniper berry, or from a distilled alcoholic beverage (e.g., gin) containing such an extract.

[0023] (fruit juice) The beverage of the present invention is preferably a low-fruit juice or no-fruit juice beverage. Preferably, the fruit juice content in the beverage is 5 (w / v%) or less, more preferably 3 (w / v%) or less, and most preferably the beverage of the present invention is no-fruit juice. Being a low-fruit juice or no-fruit juice beverage can make the beverage have a refreshing aftertaste and can be made to go well with meals.

[0024] (fragrance) The beverage of the present invention may contain a flavoring. A suitable example of the flavoring is lemon flavor. The content of the flavoring is 0.1 to 2.0 (g / L), preferably 0.3 to 1.0 (g / L).

[0025] (Manufacturing method) The beverage according to the present invention can be obtained, for example, by the following method. First, a citrus fruit infused distilled spirit is prepared by the method already described. Next, the base liquor is diluted with water to a predetermined alcohol content. Furthermore, predetermined amounts of citrus infused spirit and other additives are added and mixed uniformly so that the sweetness value is 2 or less. Carbonation is then performed to add carbon dioxide and adjust the gas volume. The beverage according to the present invention is then filled and sealed. Carbonation can also be achieved by using carbonated water instead of water.

[0026] (Example) The present invention will be described in detail below with reference to examples, but the present invention is not limited to the examples shown below.

[0027] [Preparation of lemon-lime infused spirit (fragrant acidic citrus infused spirit)] 800g of fresh lemon peel and 200g of fresh lime peel were soaked in 2000ml of 65% alcohol. The extract was allowed to steep for 24 hours at room temperature. Water was added to the resulting alcoholic extract to adjust the alcohol concentration to 55% (v / v), and the extract was then vacuum distilled at 700mmHg. This distillate was then diluted with water to adjust the alcohol concentration to 45% (v / v). This resulted in the production of lemon-lime-infused spirit. Analysis of the components in the resulting lemon-lime-infused spirit revealed limonene at 0.68ppm, linalool at 3.81ppm, and citral at 6.13ppm.

[0028] [Preparation of grapefruit-infused spirit] A group fruit-infused spirit was prepared using the same method as for the lemon-infused spirit, except that fresh group fruit peel was used instead of fresh lemon peel. Analysis of the components in the resulting lemon-infused spirit revealed limonene at 60.14 ppm, linalool at 4.64 ppm, and citral at 0.55 ppm.

[0029] [Test Example 1] According to the formulation shown in Table 1, raw material alcohol (alcohol content 95 v / v%), acidulant (anhydrous citric acid, trisodium citrate), lemon flavor, lemon-lime infused spirit, and grapefruit infused spirit were mixed and water was added. Carbonation was then added at a predetermined gas pressure to obtain carbonated alcoholic beverages according to Comparative Example 1 and Examples 1 to 3. The alcohol concentration of each beverage was 9 v / v%, and the carbon dioxide gas pressure was 2.5 gas volumes. In addition, no sweeteners were added, resulting in a sweetness value of zero. Furthermore, it contains no fruit juice. The acidity was 0.17 g / 100 ml. The resulting carbonated alcoholic beverage was subjected to a sensory evaluation by a panel of six experts. The sensory evaluation consisted of rating the drinking sensation and bitterness on the following five-point scale. -2: Weak, -1: Slightly weak 0:Normal +1: Somewhat strong +2: Strong

[0030] The overall flavor was also evaluated on the following five-point scale. -2: Bad, -1: Somewhat bad 0:Normal +1: Fairly good +2: Good

[0031] The results are shown in Table 1. For each item, the results were the average values ​​of the six expert panel members. As shown in Table 1, the beverages of Examples 1 to 3 to which the lemon-lime infused spirit and the grapefruit infused spirit were added had an increased feeling of drinking and reduced bitterness compared to the beverage of Comparative Example 1. In addition, the ethanol smell was weakened, and the overall evaluation of the flavor was improved.

[0032] [Test Example 2] Next, the lemon-lime infused spirit and grapefruit spirit were examined when used alone. Specifically, carbonated alcoholic beverages according to Examples 4 and 5 were prepared according to the formulations shown in Table 2. Sensory evaluation was then carried out using the same criteria as in Test Example 1. The results are shown in Table 2. As shown in Table 2, when the lemon-lime infused spirit or the grapefruit infused spirit was used alone, the feeling of drinking was stronger, the bitterness was reduced, and the overall evaluation of flavor was higher compared to Comparative Example 1. However, compared to when they were used in combination (Example 1), the balance of flavor was poor, and the overall evaluation of flavor was lower than when they were used in combination. In other words, it can be seen that by using the lemon-lime infused spirit and the grapefruit infused spirit in combination, the feeling of drinking was further strengthened and the bitterness was reduced compared to when they were used alone.

[0033] [Test Example 3] Next, the effect of adding α-pinene was investigated. According to the formulations shown in Table 3, several carbonated alcoholic beverages with different α-pinene contents were obtained. The α-pinene was added to the beverages by adding gin. Sensory evaluation was performed in the same manner as in Test Example 1. The evaluation criteria were a 5-point scale, with the result of the control beverage without added α-pinene being zero, and the average value of six expert panelists was used as the result. The results are shown in Table 3. As shown in Table 3, the addition of α-pinene tended to enhance the feeling of drinking. Furthermore, the bitterness was reduced in Examples 6 and 7. On the other hand, the bitterness was slightly increased in Example 8. That is, when the α-pinene content was in the range of 4 to 200 ppb, the drinking sensation was enhanced while the bitterness was reduced, and a good flavor was obtained. [Table 1] [Table 2] [Table 3]

Claims

1. The bottled carbonated alcoholic beverage contains a citrus-infused distilled liquor, has an alcohol content of 6 v / v% or more, and has a sweetness value of 2 or less.

2. The carbonated alcoholic beverage according to claim 1, wherein the citrus-infused distilled spirit contains 0.5 to 10 ppm of linalool.

3. The carbonated alcoholic beverage according to claim 1 or 2, wherein the content of the citrus fruit-infused distilled spirit in the carbonated alcoholic beverage is 0.01 v / v % or more.

4. The carbonated alcoholic beverage according to any one of claims 1 to 3, wherein the citrus-infused spirit comprises an aromatic acid-infused citrus spirit and / or a grapefruit-infused spirit.

5. The carbonated alcoholic beverage of claim 4, wherein the citrus-infused spirits include both an acidic citrus-infused spirit and a grapefruit-infused spirit.

6. 6. The carbonated alcoholic beverage according to claim 1, wherein the citrus fruit infused distilled spirit is made from citrus fruit peel as part of its ingredients.

7. The carbonated alcoholic beverage according to claim 6, wherein the citrus peel is fresh citrus peel.

8. The carbonated alcoholic beverage according to any one of claims 1 to 7, wherein the citrus fruit-infused distilled spirit is a distilled spirit produced by a process including vacuum distillation.

9. 9. The carbonated alcoholic beverage according to claim 1, which does not contain a high-intensity sweetener.

10. The carbonated alcoholic beverage according to any one of claims 1 to 9, containing 0.1 to 500 ppb of α-pinene.

11. A method for producing a carbonated alcoholic beverage having an alcohol content of 6 v / v% or more and a sweetness value of 2 or less, A method for producing a bottled carbonated alcoholic beverage, comprising a step of mixing a citrus fruit-infused distilled liquor with a liquid containing a base liquor.

12. A step of soaking raw citrus peel in an alcohol-containing liquid to extract components contained in the raw citrus peel; After the extracting step, a step of distilling the alcohol-containing liquid under reduced pressure; and obtaining the citrus-macerated distilled spirit using the distillate obtained in the vacuum distillation step.

13. A method for enhancing the alcoholic taste of a bottled carbonated alcoholic beverage, characterized by adding a citrus-infused distilled liquor to a carbonated alcoholic beverage having an alcohol content of 6 v / v% or more and a sweetness value of 2 or less.

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