Chu-hi-flavored beverage, method for producing chu-hi-flavored beverage, and method for improving flavor of chu-hi-flavored beverage

Abstract

To provide an alcoholic beverage that has an enhanced pleasant aftertaste, a softened palatability, and a reduced alcohol-derived bitterness, a method for producing alcoholic beverage, and a method for improving flavor of alcoholic beverage.SOLUTION: The alcoholic beverage according to the present invention has an oak lactone content of 1 to 500 ppb. The method for improving the flavor of an alcoholic beverage according to the present invention includes a step of setting the content of oak lactone to 1 to 500 ppb. The method for improving the flavor of an alcoholic beverage according to the present invention is a method for improving flavor of alcoholic beverage that enhances the pleasant aftertaste, softens the palatability, and reduces the alcohol-derived bitterness, and includes a step of setting the content of oak lactone in the alcoholic beverage to 1 to 500 ppb.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention provides Chuhai taste beverages, Chuhai taste A method for producing a beverage, and Chuhai taste The present invention relates to a method for improving the flavor of a beverage. [Background technology]

[0002] Regarding alcoholic beverages containing alcohol, various inventions have been created to date that focus on the flavor of the beverage.

[0003] For example, Patent Document 1 discloses a method for producing a soluble ... The present invention discloses an alcoholic beverage containing one or more selected from the above as an acidulant, wherein 5 to 55 w / w % of the acidulant is phosphoric acid. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-117063 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention of Patent Document 1 is an invention for providing an alcoholic beverage having a good flavor and a refreshing, clean feeling by blending a specific acidulant into the alcoholic beverage. As such, various inventions have been created to improve the flavor of alcoholic beverages, including Patent Document 1.

[0006] On the other hand, the inventors have conducted extensive research into the flavor of alcoholic beverages and have found that the flavor of alcohol causes a sticky sensation at the beginning of drinking, and the initial mouthfeel is not perceived as smooth. Furthermore, the present inventors thought that if the bitterness specific to alcohol (bitterness derived from alcohol) exhibited by alcoholic beverages could be reduced, it might be possible to provide beverages that are popular with a wide range of consumers.

[0007] In addition, the inventors thought that if they could enhance the depth and richness of flavor of an alcoholic beverage from the middle (after the top, which is when you start drinking) to the end (until you swallow it), thereby strengthening the pleasant "aftertaste," they could create a distinctive beverage that would leave a strong impression of flavor in the consumer's memory.

[0008] Therefore, the present invention provides a drink that enhances the pleasant aftertaste, has a softer mouthfeel, and reduces the bitterness derived from alcohol. Chuhai taste beverages, Chuhai taste A method for producing a beverage, and Chuhai taste The objective of the present invention is to provide a method for improving the flavor of beverages. [Means for solving the problem]

[0009] The above problems can be solved by the following means. (1) The content of oak lactone 30~100 ppb, and the syringol content 30~100 pp b A chuhai-flavored drink. (2) Oak lactone content 30~100 ppb, and the syringol content is 30~100 pp b and A method for producing a chuhai-flavored beverage, comprising the steps of: (3) A method for improving the flavor of a chuhai-flavored beverage, which enhances a pleasant aftertaste, softens the mouthfeel, and reduces the bitterness derived from alcohol, comprising: adjusting the oak lactone content of the chuhai-flavored beverage to 5 to 300 ppb and the syringol content to 1 ~100 pp b and A method for improving the flavor of a chuhai-flavored beverage, comprising the steps of: [Effects of the Invention]

[0010] The present invention Chuhai taste The beverage has a more pleasant aftertaste, a softer mouthfeel, and reduced bitterness from the alcohol. The present invention Chuhai taste The beverage manufacturing method enhances the pleasant aftertaste, softens the mouthfeel, and reduces the bitterness caused by alcohol. Chuhai taste A beverage can be produced. The present invention Chuhai taste The method for improving the flavor of beverages is as follows: Chuhai taste For beverages, this can enhance the pleasant aftertaste, soften the mouthfeel, and reduce the bitterness derived from alcohol. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, modes for carrying out the alcoholic beverage, the method for producing an alcoholic beverage, and the method for enhancing the flavor of an alcoholic beverage according to the present invention (the present embodiment) will be described.

[0012] [Alcoholic beverages] The alcoholic beverage according to this embodiment is an alcoholic beverage having an oak lactone content within a predetermined range, and may contain syringol. Here, an alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but examples include chuhai-flavored beverages. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage designed to have a chuhai flavor. The chuhai flavor also includes the flavors of sours and cocktails. Furthermore, by containing oak lactone, the alcoholic beverage of this embodiment is given (or enhanced) depth and richness in flavor from the middle (after the top when you first start drinking) to the end (until you swallow), resulting in a stronger, pleasant aftertaste.Therefore, alcoholic beverages with a lager-like flavor that have been aged over a long period of time, particularly chuhai-flavored beverages, are preferred, and chuhai-flavored beverages with a rich flavor are even more preferred. In addition, the alcoholic beverage according to this embodiment is preferably a beverage other than a highball (whiskey mixed with carbonated water) in terms of flavor, that is, a form other than a highball. Below, each element constituting the alcoholic beverage according to this embodiment will be explained.

[0013] (Oak lactone) Oak lactone has the chemical formula C9H 16 It is represented by O2 and is also called 3-methyloctano-4-lactone. The inventors have discovered that by adding oak lactone to an alcoholic beverage, the pleasant aftertaste of the alcoholic beverage can be enhanced, the mouthfeel can be softened, and the bitterness derived from alcohol can be reduced. Although oak lactone exists in cis- and trans-forms, there is almost no difference in the effect of the present invention. The content of oak lactone in the present invention is the total content of both cis- and trans-forms. The content of oak lactone does not need to contain both cis- and trans-forms, and only one of them is sufficient.

[0014] The oak lactone content is preferably 1 ppb or more, more preferably 3 ppb or more, 5 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, 28 ppb or more, or 30 ppb or more. By having an oak lactone content of a predetermined value or more, the pleasant aftertaste of an alcoholic beverage can be enhanced, the mouthfeel can be softened, and the bitterness derived from alcohol can be reduced. The oak lactone content is preferably 1000 ppb or less, more preferably 800 ppb or less, 500 ppb or less, 400 ppb or less, 320 ppb or less, 300 ppb or less, 200 ppb or less, 150 ppb or less, or 100 ppb or less. By keeping the oak lactone content at a predetermined value or less, it is possible to ensure a balanced taste as a beverage and to avoid the occurrence of stickiness (sticky flavor) due to oak lactone. In this specification, the unit "ppb" is synonymous with "μg / L."

[0015] (Syringol) Syringol has the chemical formula CH 10 It is represented by O3 and is an aromatic organic compound, also known as 1,3-dimethoxy-2-hydroxybenzene. The inventors have discovered that by adding syringol to an alcoholic beverage containing oak lactone, not only can the desired effects of oak lactone be further enhanced (enhancing the pleasant aftertaste and softening the mouthfeel), but also the complexity of the flavor can be enhanced.

[0016] The syringol content is preferably 1 ppb or more, more preferably 3 ppb or more, 5 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, 28 ppb or more, or 30 ppb or more. By having a syringol content equal to or greater than a predetermined value, the pleasant aftertaste of the alcoholic beverage can be further enhanced, the mouthfeel can be made softer, and the complexity of the flavor can be enhanced. The syringol content is preferably 500 ppb or less, more preferably 300 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, or 100 ppb or less. By keeping the syringol content at a predetermined value or less, the flavor balance of the beverage can be ensured.

[0017] The oak lactone and syringol contents of an alcoholic beverage can be measured, for example, by SPME-GC-MS after appropriately diluting the alcoholic beverage.

[0018] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired, but whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and even brewed alcohols such as sake, fruit wine, and beer can be used, and among these, one or more of vodka, a distilled alcohol, and raw material alcohols are particularly preferred. By using one or more of vodka, a distilled alcohol, and raw material alcohols as the alcohol, the problem of the present invention (the bitterness derived from alcohol) becomes more clear. In this specification, alcohol refers to ethanol unless otherwise specified.

[0019] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 1% v / v or more, more preferably 3% v / v or more, 4% v / v or more, 5% v / v or more, 7% v / v or more, or 9% v / v or more. By having an alcohol content of a predetermined value or more, the above-mentioned problem (the bitterness derived from alcohol) is more clearly resolved, and the beverage can be made satisfying to drink. The upper limit of the alcohol content of the alcoholic beverage according to this embodiment is not particularly limited, but may be, for example, 20 v / v% or less, 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, or 10 v / v% or less. The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration type density meter / gas chromatograph analysis method).

[0020] (foaming) The alcoholic beverage according to this embodiment is preferably a sparkling beverage containing carbon dioxide, i.e., a carbonated beverage. Here, the sparkling beverage in this embodiment is defined as a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 This means that the temperature is 1.0 kg / cm or more. 2 More than 1.5kg / cm is preferable. 2 More than 2.0kg / cm 2 More than 2.5kg / cm 2 More preferably, 5.0 kg / cm 2 Less than 4.0 kg / cm is preferable. 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is more preferred: The gas pressure of the alcoholic beverage according to this embodiment can be measured based on, for example, National Tax Agency Specified Analysis Method (Instruction) 8 Beer 8-3 Gas Pressure.

[0021] (others) The alcoholic beverage according to this embodiment may contain, but is not limited to, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically used in beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include citric acid, adipic 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, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysates. The above-mentioned raw materials can be generally commercially available.

[0022] If the alcoholic beverage according to this embodiment is a chuhai-flavored beverage, it may or may not contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), or fruit extract (an extract obtained by extracting the active ingredients of the fruit from fruit or fruit juice using water, alcohol, etc.). However, due to flavor considerations, it is preferable for the alcoholic beverage according to this embodiment to be low in fruit juice (less than 5% fruit juice) or no fruit juice (no fruit juice). Examples of fruit juice that can be used include various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, fruit puree (a semi-liquid product made by mashing or straining cooked or fresh fruit), and diluted, concentrated, or mixed solutions of these. Fruits from which fruit juices are derived (and fruit species from which fruit flavors and fruit extracts are derived) include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikuwasa, and Rosaceae fruits such as plums, apples, strawberries, and peaches. In addition to these, other fruits that are well known in the art include grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears. Furthermore, since it is believed that the effects of the present invention will not be lost due to the flavor type or strength of the flavor of the flavor, fruit juice, or fruit extract, the flavor type of the flavor, etc. may be varied as described above, and there are no particular restrictions on the amount contained.

[0023] (Packaged alcoholic beverages) The alcoholic beverage according to this embodiment can be provided in various containers. By packaging the alcoholic beverage in various containers, deterioration of the quality due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) can be used. Also, glass containers, PET bottles, paper containers, pouch containers, etc. can be used. The capacity of the container is not particularly limited, and any container currently in circulation can be used. It is preferable to use a metal container, as it completely blocks gas, moisture, and light and can maintain stable quality at room temperature for a long period of time.

[0024] As described above, the alcoholic beverage according to this embodiment has an enhanced pleasant aftertaste, a softer mouthfeel, and reduced bitterness derived from alcohol. Furthermore, the alcoholic beverage according to this embodiment has a well-balanced taste as a beverage and an enhanced complex flavor.

[0025] (Additional information) As a supplementary note, the alcoholic beverage according to this embodiment can provide the following desirable flavors in addition to the flavors related to the effects described above. The alcoholic beverage according to this embodiment has a deep and rich flavor. Furthermore, the alcoholic beverage according to this embodiment has a rich, lingering aftertaste. Furthermore, the alcoholic beverage according to this embodiment has a smoky aroma and a rich, profound aroma.

[0026] [Alcoholic beverage manufacturing method] Next, a method for producing an alcoholic beverage according to this embodiment will be described. The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0027] In the mixing step, water, oak lactone, syringol, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials are mixed and adjusted so that the oak lactone content, syringol content, etc. fall within the above-mentioned predetermined ranges. The origin of the oak lactone and syringol used in the mixing step is not particularly limited, and pure products may be used, or infused liquor in which oak chips have been soaked, flavorings, etc. may be used.

[0028] In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively carried out as needed. The filtration process in the post-processing step can be carried out using a general filter or strainer. Furthermore, the sterilization process in the post-processing step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. Furthermore, the filling process in the post-processing step is preferably carried out in a clean room maintained at a level of cleanliness that is normally achieved in the production of beverages. The order of each process in the post-processing step is not particularly limited.

[0029] The processes in the mixing step and post-processing step can be carried out using equipment commonly used to manufacture ready-to-drink (RTD) products.

[0030] As described above, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage with an enhanced pleasant aftertaste, a softer mouthfeel, and reduced alcohol-derived bitterness. Furthermore, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage with a well-balanced taste and enhanced complexity.

[0031] [Method for improving the flavor of alcoholic beverages] Next, the method for enhancing the flavor of an alcoholic beverage according to this embodiment will be described. The method for improving the flavor of an alcoholic beverage according to this embodiment is a method for improving the flavor of an alcoholic beverage by enhancing the pleasant aftertaste of the alcoholic beverage, softening the mouthfeel, and reducing the bitterness derived from alcohol, and is a method for adjusting the oak lactone content within a specified range, and may also adjust the syringol content within a specified range. The contents of each component are the same as those described above for "alcoholic beverages."

[0032] As described above, the method for enhancing the flavor of an alcoholic beverage according to this embodiment can enhance the pleasant aftertaste of an alcoholic beverage, soften the mouthfeel, and reduce the bitterness derived from alcohol. Furthermore, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, the alcoholic beverage can be improved in terms of taste balance as a beverage and the complexity of the flavor can be enhanced. [Example]

[0033] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0034] [Sample preparation] Each sample in Tables 1 and 2 was prepared by appropriately mixing vodka, oak lactone, syringol, high fructose corn syrup, citric acid (anhydrous), trisodium citrate, and carbonated water in the amounts shown in the table (a chuhai-flavored beverage). The gas pressure (total pressure) at 20°C for each sample in Tables 1 and 2 is 2.5 kg / cm 2 The contents of components not listed in Tables 1 and 2 were set to be approximately constant among the samples.

[0035] [Exam Contents] For each sample produced by the above method, five trained panelists with discriminatory abilities rated each sample on a 5-point scale from 1 to 5 according to the following evaluation criteria: "pleasant aftertaste from the middle to the end," "soft mouthfeel at the top," "bitterness from alcohol," "complexity," and "balance of flavor as a beverage," and the average score was calculated. All evaluations were made by drinking the samples.

[0036] (A pleasant aftertaste from the middle to the end: Evaluation criteria) The evaluation of the pleasant aftertaste from the middle to the end was based on a standard of 2 points for Sample 1-1, with 1 point for "the pleasant aftertaste from the middle to the end feels very weak" and 5 points for "the pleasant aftertaste from the middle to the end feels very strong." The higher the score, the stronger the pleasant aftertaste from the middle to the end, and the more preferable it can be judged to be.

[0037] Here, "the pleasant aftertaste is enhanced from the middle to the end" means that the depth and richness of the flavor are enhanced from the middle (after the top, which is when you start drinking) to the end (until you swallow), so that the "aftertaste" of the flavor you feel after swallowing is stronger (more specifically, the flavor that lingers in your mouth feels longer).

[0038] (Top quality: Evaluation criteria) The evaluation of the soft mouthfeel at the top was based on a standard of 2 points for Sample 1-1, with 1 point for "not soft at the top" and 5 points for "soft at the top." The higher the score, the more enhanced the softness at the top, and the more preferable it can be judged to be.

[0039] Here, "soft mouthfeel at the top" refers to the soft mouthfeel felt at the top (when you first start drinking).

[0040] (Alcohol-derived bitterness: evaluation criteria) The evaluation of the bitterness derived from alcohol was based on a standard of 4 points for Sample 1-1, with 1 point for "very weak bitterness derived from alcohol" and 5 points for "very strong bitterness derived from alcohol." The lower the score, the more reduced the bitterness derived from alcohol, and the more preferable it can be judged.

[0041] Here, "bitterness derived from alcohol" refers to the bitterness that is unique to alcohol.

[0042] (Complexity: Evaluation criteria) The evaluation of complexity was based on a standard of 1 point for sample 2-1, with 1 point for "very weak complexity" and 5 points for "very strong complexity." The higher the score, the more enhanced the complexity, and the more preferable it can be judged to be.

[0043] Here, "complexity of flavor" is an index for judging spiciness and uniqueness, and the stronger the spiciness (spicy, piquant flavor) and the more unique the flavor (smoky, bacon-like flavor), the higher the score for this item.

[0044] (Balance of flavor as a beverage: evaluation criteria) Regarding the balance of flavor as a beverage, no benchmark was set, with a score of 1 for "very poor balance of flavor as a beverage" and a score of 5 for "very good balance of flavor as a beverage."

[0045] Here, "balance of taste as a beverage" refers to the balance of taste as an alcoholic beverage, and if the balance of taste is disrupted by, for example, a strong aroma based on a specific component, the beverage will be rated as poor.

[0046] The table shows the content of each sample and the results of each evaluation. The numerical values and indexes for each component shown in the table are the content and index in the final product.

[0047] [Table 1]

[0048] [Table 2]

[0049] (Review of results) Table 1 shows the results of varying the oak lactone content. From the results of samples 1-1 to 1-5 in Table 1, it was confirmed that the inclusion of oak lactone increased the scores for "pleasant aftertaste from the middle to the end" and "soft mouthfeel at the top," while decreasing the score for "bitterness derived from alcohol." Furthermore, from the results of samples 1-1 to 1-5 in Table 1, it was confirmed that the score for "balance of taste as a beverage" increased as the oak lactone content increased, but decreased slightly if the oak lactone content increased too much. Taking all the evaluations into consideration, among samples 1-1 to 1-5, samples 1-2 to 1-5 (especially samples 1-3 to 1-4) gave very favorable results.

[0050] Table 2 shows the results of varying the syringol content in the presence of oak lactone. From the results of samples 2-1 to 2-4 in Table 2, it was confirmed that as the syringol content increased, not only did the scores for "pleasant aftertaste from the middle to the end" and "soft mouthfeel at the top" increase, but the score for "complexity of flavor" also increased. Furthermore, from the results of samples 2-1 to 2-4 in Table 2, it was confirmed that the score for "balance of taste as a beverage" increased as the syringol content increased, but decreased slightly if the syringol content increased too much. Taking all the evaluations into consideration, among samples 2-1 to 2-4, samples 2-2 to 2-4 (especially samples 2-3 to 2-4) gave very favorable results.

Claims

1. The oak lactone content is 30 to 100 ppb, A chuhai-flavored beverage containing 30 to 100 ppb of syringol.

2. A method for producing a chuhai-flavored beverage, comprising the steps of adjusting the oak lactone content to 30 to 100 ppb and adjusting the syringol content to 30 to 100 ppb.

3. A method for improving the flavor of a chuhai-flavored beverage, which enhances a pleasant aftertaste, softens the mouthfeel, and reduces the bitterness derived from alcohol, comprising: A method for improving the flavor of a chuhai-flavored beverage, comprising the steps of adjusting the oak lactone content of the chuhai-flavored beverage to 5 to 300 ppb and the syringol content to 1 to 100 ppb.

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