Citrus juice flavored alcoholic beverage

Abstract

This invention provides a novel technology that allows for a more pronounced citrus fruit flavor in citrus fruit juice-flavored alcoholic beverages containing distilled spirits, where the total concentration of monosaccharides and disaccharides (excluding sugar alcohols) is less than 0.5 g / 100 mL based on the volume of the beverage. [Solution] A citrus fruit juice flavored alcoholic beverage containing distilled spirits as a raw material, wherein the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage, and the citrus fruit juice flavored alcoholic beverage contains linalool, nonanal, and neryl acetate.

Description

Technical Field

[0001] The present invention relates to a citrus juice flavored alcoholic beverage.

Background Art

[0002] Recently, from the perspectives of health consciousness and diet consciousness, the number of low-calorie and low-carbohydrate food and beverages has been increasing. For example, according to the regulations of the nutrition labeling standards based on the Health Promotion Law in Japan, for beverages in which the amount of saccharides (monosaccharides or disaccharides that are not sugar alcohols) contained in the beverage is less than 0.5 g per 100 ml of the beverage (that is, those with "less than 0.5 g / 100 ml"), the label "zero saccharides" can be used. As one of such beverages, an alcoholic beverage with "zero saccharides" has been proposed (for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] One object of the present invention is to provide a novel technique that enables a stronger feeling of citrus juice when drinking a citrus juice flavored alcoholic beverage containing distilled liquor as a raw material, in which the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage.

Means for Solving the Problems

[0005] The inventor conceived of a citrus juice-flavored alcoholic beverage in which the total concentration of monosaccharides and disaccharides, excluding sugar alcohols, is less than 0.5 g / 100 mL based on the volume of the beverage (hereinafter, this condition is also referred to as "sugar-free"), and in which distilled spirits are used as a raw material. However, the inventor noticed that, compared to a citrus juice-flavored alcoholic beverage that is not sugar-free, the ethanol odor derived from the distilled spirits is perceived more strongly, resulting in a weaker citrus juice flavor when consumed. As a result of diligent research, the inventors have found that by including linalool, nonanal, and neryl acetate in the above-mentioned sugar-free citrus juice-flavored alcoholic beverage, the ethanol odor can be suppressed and the citrus juice flavor can be more pronounced.

[0006] In this specification, "ethanol odor" refers to the pungent odor and taste perceived in alcoholic beverages that originate from ethanol. Ethanol odor is an odor and taste that combines solvent-like, magic-ink-like smells and a sharp, irritating sensation felt in the back of the nose. Furthermore, as will be explained later, "citrus juice-like" refers to a taste and aroma that evokes citrus juice.

[0007] The gist of this invention is as follows: [1] An alcoholic beverage with a citrus fruit juice flavor containing distilled spirits, in which the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage, The citrus fruit flavored alcoholic beverage comprising linalool, nonanal, and neryl acetate. [2] The citrus fruit juice flavored alcoholic beverage according to [1], comprising gin as the aforementioned distilled spirit. [3] A citrus fruit juice-flavored alcoholic beverage as described in [1] or [2], having an alcohol content of 15 v / v% or more and 45 v / v% or less. [4] A citrus juice-flavored alcoholic beverage according to any one of [1] to [3], further containing citrus juice. [5] A citrus fruit juice-flavored alcoholic beverage as described in any one of [1] to [4], wherein the linalool content is 0.3 ppm or more and 3.5 ppm or less per 1 v / v% of alcohol content. [6] A citrus fruit juice-flavored alcoholic beverage as described in any one of [1] to [5], wherein the nonanal content is 0.03 ppm or more and 1.2 ppm or less per 1 v / v% of alcohol content. [7] A citrus fruit juice-flavored alcoholic beverage as described in any one of [1] to [6], wherein the neryl acetate content is 0.3 ppm or more and 3.2 ppm or less per 1 v / v% of alcohol content. [8] A citrus fruit flavored alcoholic beverage according to any one of [1] to [7], wherein the total content of linalool, nonanal, and neryl acetate is 1.0 ppm or more per 1 v / v% of alcohol content. [9] A citrus fruit juice-flavored alcoholic beverage as described in any one of [1] to [8], which is diluted with water that may contain carbon dioxide when consumed, to an alcohol content of 3v / v% to 9v / v% or less.

[10] A citrus fruit juice-flavored alcoholic beverage, packaged in a clear container, as described in any one of [1] through [9].

[11] A citrus fruit-flavored alcoholic beverage, packaged in a paper or plastic container, as described in any one of [1] through

[10] .

[12] A method for improving the fruitiness of a citrus fruit juice-flavored alcoholic beverage, which contains distilled spirits as a raw material, wherein the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage, and the beverage contains linalool, nonanal, and neryl acetate. [Effects of the Invention]

[0008] According to the present invention, the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage, and a novel technology is provided that can enhance the citrus fruit flavor in a citrus fruit juice-flavored alcoholic beverage containing distilled spirits as a raw material when consumed. [Modes for carrying out the invention]

[0009] One embodiment of the present invention will be described in detail below.

[0010] The beverage of this embodiment is a sugar-free beverage in which the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage. Furthermore, in order to feel a greater improvement in the citrus juice flavor when applying the configuration of the present invention, the total concentration of monosaccharides and disaccharides excluding sugar alcohols is preferably 0.3 g / 100 mL or less, more preferably 0.1 g / 100 mL or less, and even more preferably 0 g / 100 mL. Examples of monosaccharides include glucose, fructose, and high-fructose corn syrup, while examples of disaccharides include sucrose, maltose, lactose, and isomerized lactose. Examples of sugar alcohols that may be included in amounts of less than 0.5 g / 100 mL include sorbitol, mannitol, and maltose. In this embodiment, the total concentration of monosaccharides and disaccharides can be calculated from the raw materials, or it can be measured by methods such as high-performance liquid chromatography (HPLC). Specific conditions for HPLC include, for example, the following: Equipment used: HP 1100 system Column used: LiChrospher100 NH2 (5μm) (4mm x 250mm) Mobile phase: Acetonitrile:Water = 75:25 Flow rate: 1.0mL / min Column temperature: 40℃ Injection volume: 10μL Detector: Differential refractometer (Shodex RI-71)

[0011] The beverage of the present embodiment uses distilled liquor as one of the raw materials and relates to beverages containing alcohol such as ethanol. For example, the beverage of the present embodiment is produced by blending distilled liquor as an alcohol source with water. Examples of distilled liquor include gin, whiskey, brandy, shochu, spirits, and brewing alcohol, etc. For example, one or more of these can be contained in the beverage of the present embodiment. Among these, when applying the configuration of the present invention, it is preferable to contain gin as the distilled liquor used as the raw material because the improvement in the citrus juice feeling can be more felt. In this specification, gin means a distilled liquor obtained by immersing the roots, bark, etc. of juniper berries in spirits obtained by saccharifying, fermenting, and distilling using grains such as barley, rye, and potatoes as raw materials and using malt and enzyme agents, and then distilling again. Gin is classified as spirits in the Liquor Tax Law of Japan. In the present embodiment, any gin classified as such spirits can be used without particular limitation.

[0012] Also, the alcohol content (v / v% (volume%)) of the beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art. However, when used as the alcohol beverage base described later, it is preferably 15 v / v% or more and 45 v / v% or less. The alcohol content can be measured, for example, by the method described in the National Tax Agency's Prescribed Analytical Method (National Tax Agency Ordinance No. 6 of 2007, revised on June 22, 2007). Further, the beverage of the present embodiment may be a beverage that can be drunk as it is, or may be a beverage that is diluted with water, water containing carbon dioxide gas also referred to as carbonated water, or other alcohol beverages when consumed. That is, the beverage of the present embodiment may be an alcohol beverage base. When diluted with water or carbonated water, it is preferable to be diluted to an alcohol content of 3 v / v% or more and 9 v / v% or less from the viewpoint of the preference of the citrus-flavored alcohol beverage. Also, the carbon dioxide volume of the carbonated water is not particularly limited.

[0013] Furthermore, the beverage of this embodiment is a beverage having a citrus juice flavor. Here, a citrus juice flavored beverage means a beverage that gives the feeling of citrus juice when drunk. Also, a citrus juice feeling means a taste and aroma that evokes citrus juice. Citrus juice refers to the liquid component obtained by crushing citrus fruits, squeezing the juice or straining it, and removing the peel, seeds, etc. as needed. Examples of citrus fruits include oranges, Satsuma mandarins, grapefruits, lemons, limes, yuzu, iyokan, natsumikan, hassaku, ponkan, shikwasa, and kabosu. In this embodiment, the beverage only needs to have a taste and aroma that evokes citrus juice when consumed, and may contain fruit juice or not. On the other hand, from the viewpoint of palatability as a citrus juice-flavored alcoholic beverage, it is preferable that the beverage in this embodiment contains citrus juice. Besides fruit juice, other components that contribute to the citrus juice flavor include alcoholic beverages such as liqueurs with a citrus juice flavor, and flavorings. By including these in the beverage, the beverage of this embodiment can be made to have a citrus juice flavor.

[0014] The beverage of this embodiment contains linalool, nonanal, and neryl acetate. Linalool (3,7-Dimethyl-1,6-octadien-3-ol) is a type of monoterpene alcohol. In the beverage of this embodiment, the lower limit of the linalool content per 1 v / v% alcohol content is preferably 0.3 ppm, more preferably 0.4 ppm, even more preferably 0.5 ppm, even more preferably 0.6 ppm, and most preferably 0.7 ppm, from the viewpoint of improving the citrus juice flavor. The upper limit of the linalool content per 1 v / v% alcohol content is preferably 3.5 ppm, more preferably 3.0 ppm, even more preferably 2.5 ppm, and even more preferably 2.0 ppm, from the viewpoint of improving the citrus juice flavor. Nonanal is a type of aldehyde. In the beverage of this embodiment, the lower limit of the nonanal content per 1 v / v% alcohol content is preferably 0.03 ppm, more preferably 0.07 ppm, even more preferably 0.10 ppm, and even more preferably 0.12 ppm, from the viewpoint of improving the citrus juice flavor. The upper limit of the nonanal content per 1 v / v% alcohol content is preferably 1.2 ppm, more preferably 1.0 ppm, even more preferably 0.9 ppm, even more preferably 0.8 ppm, and most preferably 0.7 ppm, from the viewpoint of improving the citrus juice flavor. Furthermore, neryl acetate (Neryl acetate, (2Z)-3,7-Dimethylocta-2,6-dien-1-yl acetate) is a type of acetate ester. In the beverage of this embodiment, the lower limit of the neryl acetate content per 1 v / v% alcohol content is preferably 0.3 ppm, more preferably 0.5 ppm, even more preferably 0.7 ppm, and even more preferably 1.0 ppm, from the viewpoint of improving the citrus juice flavor. Also, the upper limit of the neryl acetate content per 1 v / v% alcohol content is preferably 3.2 ppm, more preferably 3 ppm, even more preferably 2.7 ppm, even more preferably 2.5 ppm, and most preferably 2 ppm, from the viewpoint of improving the citrus juice flavor.

[0015] Furthermore, in the beverage of this embodiment, it is preferable from the viewpoint of improving the citrus fruit flavor that the total content of linalool, nonanal, and neryl acetate is 1.0 ppm or more per 1 v / v% of alcohol content.

[0016] The content of linalool, nonanal, and neryl acetate can be calculated from the raw materials, or it can be measured, for example, by the method described in the examples.

[0017] In this embodiment, in addition to distilled spirits, components that give a citrus fruit flavor, linalool, nonanal, and neryl acetate, other components may be appropriately included in the beverage as needed, to the extent that they can solve the problems of the present invention. Other ingredients that may be contained in the beverage of this embodiment include, for example, water, sweeteners such as sugars and high-intensity sweeteners, acidulants, fruit juice, flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, salt, seasonings, extracts, pH adjusters, quality stabilizers, and thickeners—ingredients that are commonly used in beverages. Furthermore, the acidity, sweetness, pH, etc., of the beverage in this embodiment can be appropriately set by those skilled in the art, and are not particularly limited.

[0018] The beverage of this embodiment can be obtained, for example, by mixing raw water, distilled spirits that serve as an alcohol source, components that give rise to citrus fruit flavor such as citrus fruit juice and flavorings, linalool, nonanal and neryl acetate, and other components that may be added as needed. The order of addition is not particularly limited and can be determined as appropriate by those skilled in the art. The components that give distilled spirits and citrus juice flavor may be the same components. In addition, the raw water mentioned above may be water itself, or a solution of other components it contains. Linalool, nonanal, and neryl acetate may be added individually, or they may be added as a mixture with other components.

[0019] The beverage produced according to this embodiment is not particularly limited, but can be, for example, a packaged beverage sealed in a container. The method of sealing the container is not particularly limited and can be carried out, for example, according to conventional methods. The containers used can be any known type as appropriate, and are not particularly limited in terms of material or shape. Specific examples of containers include paper containers, transparent or translucent glass bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans or aluminum cans.

[0020] As described above, the beverage of this embodiment can suppress the ethanol odor and enhance the citrus juice flavor, while also suppressing the decline in the citrus juice flavor over time. This decline in the citrus juice flavor over time is particularly noticeable when the beverage is packaged in transparent containers (containers that allow the contents to be seen), paper containers, and plastic containers such as PET bottles. Therefore, it is preferable that the beverage of this embodiment is packaged in a transparent container. Furthermore, it is preferable that the beverage of this embodiment is packaged in a paper container or a plastic container (more preferably a PET bottle).

[0021] In this embodiment, the alcoholic odor derived from distilled spirits is suppressed when consumed, and the citrus fruit flavor is more pronounced. Therefore, it is possible to contribute to providing a more palatable beverage. [Examples]

[0022] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0023] [Measurement of linalool, nonanal, and neryl acetate content] The linalool, nonanal, and neryl acetate content was measured by gas chromatography-mass spectrometry based on solid-phase micro-extraction (SPME) as follows. Pretreatment: 0.5 g of the sample (beverages from the examples and comparative examples) was weighed into a 50 ml disposable tube, and the total volume was made 50 g with distilled water and gently mixed. 50 μl of 20 ppm internal standard solution (Linalool-d5) at room temperature was added and gently mixed. 4 g of sodium chloride was added to a 20 ml SPME vial, and 5 ml of the prepared sample was added thereto. The vial was sealed with a metal screw cap and subjected to gas chromatography analysis. • Gas chromatography analysis Column: DB-WAX (30m x 0.25mm x 0.25μm) Agilent 122-7032 Oven: 40℃ (5 min) → 7℃ / min → 200℃ (0 min) → 15℃ / min → 250℃ (5 min) Carrier gas: Helium 1.0 ml / min (constant flow) Inlet mode: Splitless 250℃ Inlet purge flow rate: 10 ml / min Inlet purging time: 1.5 min Total flow rate at the injection port: 14.6 ml / min Liner: Splitless liner for SPME Detector: MSD, Solvent waiting time: 9 min MS ion source temperature: 230 ℃ Upper limit 250 ℃ MS quadrupole temperature: 150 ℃ Upper limit 200 ℃ Table 1 shows the retention time (RT), target ion (T-ion), and qualifier ion (Q-ion) under the specified analysis conditions.

[0024] [Table 1]

[0025] The SPME conditions (Fiber: SPELCO (50 / 30μm DVB / CAR / PDMS Stableflex 24Ga) 57329-U) are shown in the table.

[0026] [Table 2]

[0027] [Test 1] As an example, two citrus-flavored alcoholic beverages (alcoholic beverage bases) with an alcohol content of 40% were prepared by blending gin with water, linalool, nonanal, and neryl acetate, and adding limonene, which can impart the aroma and taste of lemon juice, in the amount shown in Table 1 after the final dilution described later. The alcoholic beverage base was diluted with carbonated water to prepare the beverages of Example 1-1 and Example 1-2, each with an alcohol content of 7%. Furthermore, gin was mixed with water and limonene in an amount that would result in the concentration shown in Table 1 after the final dilution described later, and fructose-glucose liquid sugar in an amount that would result in the concentration shown in Table 1 after the final dilution described later, to create an alcoholic beverage base with an alcohol content of 40%. Subsequently, this alcoholic beverage base was diluted with carbonated water to prepare the beverage of Comparative Example 1-1, which has an alcohol content of 7%. Furthermore, an alcoholic beverage base was prepared in the same manner as in the examples, except that linalool, nonanal, and neryl acetate were not added. This alcoholic beverage base was then diluted with carbonated water to prepare comparative examples 1-2, which had an alcohol content of 7%. The obtained example and comparative example beverages were subjected to instrumental analysis and sensory evaluation regarding ethanol odor and citrus juice flavor.

[0028] For each of the example and comparative examples, sensory evaluation was conducted by 10 trained panelists with discriminatory abilities, with 70 ml of each beverage at 10°C being presented for evaluation. In the sensory evaluation, the ethanol odor and citrus fruitiness of the beverages in the examples and comparative examples were evaluated based on the following seven-point scale. The results are shown in Table 3.

[0029] Scale (ethanol odor); 1 point: Compared to Comparative Example 1-1, the ethanol odor is significantly weaker. Points 2: Compared to Comparative Example 1-1, the ethanol odor is weaker. 3 points: Compared to Comparative Example 1-1, the ethanol odor is slightly weaker. 4 points: The ethanol odor is at a similar level compared to Comparative Example 1-1. 5 points: Stronger ethanol odor compared to Comparative Example 1-1. 6 points: Compared to Comparative Example 1-1, the ethanol odor is slightly stronger. 7 points: Compared to Comparative Example 1-1, the ethanol odor is very strong.

[0030] Scale (citrus juice feeling); 1 point: Compared to Comparative Example 1-1, the citrus juice flavor is very weak. Point 2: Compared to Comparative Example 1-1, the citrus juice flavor is weaker. Points 3: Compared to Comparative Example 1-1, the citrus juice flavor is slightly weaker. 4 points: The citrus juice flavor is about the same as in Comparative Example 1-1. 5 points: Compared to Comparative Example 1-1, the citrus juice flavor is slightly stronger. 6 points: Has a stronger citrus juice flavor compared to Comparative Example 1-1. 7 points: Compared to Comparative Example 1-1, the citrus juice flavor is much stronger.

[0031] [Table 3]

[0032] As can be seen from Table 3, the beverages in the examples containing linalool, nonanal, and neryl acetate had a suppressed ethanol odor and a more pronounced citrus fruit flavor.

[0033] [Exam 2] As an example, a citrus-flavored alcoholic beverage (alcoholic beverage base) with an alcohol content of 40% was prepared using the formulation shown in Table 4.

[0034] [Table 4]

[0035] This alcoholic beverage base was diluted with carbonated water to an alcohol content equivalent to 7% to prepare the beverage of Example 2-1. The beverage of Example 2-1 was subjected to instrumental analysis and sensory evaluation similar to that of Test 1. The results are shown in Table 5.

[0036] [Table 5]

[0037] As a result of the measurements, as shown in Table 5, the linalool content in the beverage of Example 2-1 was 5.21 ppm, the nonanal content was 0.9 ppm, and the neryl acetate content was 7.41 ppm. Furthermore, the ethanol odor in the beverage of Example 2-1 was suppressed, and the citrus fruit juice flavor was more pronounced.

Claims

1. An alcoholic beverage with a citrus fruit juice flavor containing distilled spirits, wherein the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage, The citrus fruit juice flavored alcoholic beverage comprising linalool, nonanal, and neryl acetate.

2. The citrus fruit juice flavored alcoholic beverage according to claim 1, wherein the distilled spirit contains gin.

3. A citrus fruit juice-flavored alcoholic beverage according to claim 1 or 2, wherein the alcohol content is 15 v / v% or more and 45 v / v% or less.

4. A citrus juice-flavored alcoholic beverage according to claim 1 or 2, further containing citrus juice.

5. The citrus fruit juice flavored alcoholic beverage according to claim 1 or 2, wherein the linalool content is 0.3 ppm or more and 3.5 ppm or less per 1 v / v% of alcohol content.

6. The citrus fruit juice flavored alcoholic beverage according to claim 1 or 2, wherein the nonanal content is 0.03 ppm or more and 1.2 ppm or less per 1 v / v% of alcohol content.

7. The citrus fruit juice flavored alcoholic beverage according to claim 1 or 2, wherein the neryl acetate content is 0.3 ppm or more and 3.2 ppm or less per 1 v / v% of alcohol content.

8. The citrus fruit juice flavored alcoholic beverage according to claim 1 or 2, wherein the total content of linalool, nonanal, and neryl acetate is 1.0 ppm or more per 1 v / v% of alcohol content.

9. A citrus fruit juice-flavored alcoholic beverage according to claim 1 or 2, which is diluted with water that may contain carbon dioxide gas at the time of consumption to an alcohol content of 3 v / v% to 9 v / v%.

10. A citrus fruit juice-flavored alcoholic beverage according to claim 1 or 2, packaged in a transparent container.

11. A citrus fruit juice-flavored alcoholic beverage according to claim 1 or 2, packaged in a paper or plastic container.

12. A method for improving the citrus fruit flavor of a citrus fruit flavored alcoholic beverage, which contains distilled spirits as a raw material, and in which the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage, the method includes containing linalool, nonanal, and neryl acetate.

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