Method for reducing the aftertaste of sweetness in alcoholic beverages and imparting a light and cool aftertaste

Abstract

To provide an alcoholic beverage with reduced aftertaste of sweetness, to which lightness of aftertaste and cool feeling are applied.SOLUTION: The problem is solved by an alcoholic beverage including not less than 1 μg / L but not more than 100 μg / L of anisaldehyde.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In alcoholic beverages, aroma components are one of the important components that characterize the product and have a significant influence on consumer preferences, etc. In particular, aroma components are extremely important in so-called RTD (Ready-to-Drink) beverages such as canned chuhai and canned cocktails from the perspective of the drinking form, and technological developments using aroma components have been carried out to date.

[0003] For example, Patent Document 1 discloses a bottled alcoholic beverage with a complex aroma and rich flavor, which contains limonene and at least one aroma component selected from the group consisting of isoamyl alcohol, isobutanol, β-phenethyl alcohol, isoamyl acetate, ethyl acetate, ethyl caproate, and ethyl caprylate. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-013400 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in alcoholic beverages (especially RTD beverages), the aftertaste of sweetness can sometimes reduce drinkability and refreshing feeling when consumed, and improvements in this area are desired. In addition, in order to further improve drinkability and refreshing feeling, further improvements in the lightness of the aftertaste and the cooling sensation are also desired.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage that has a reduced aftertaste of sweetness, a light aftertaste, and a cooling sensation. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that the aroma component anisaldehyde affects the sweet aftertaste and aftertaste of alcoholic beverages. Based on this finding, they discovered that an alcoholic beverage containing 1 μg / L or more and 100 μg / L or less of anisaldehyde has a reduced sweet aftertaste and is endowed with a light and cool aftertaste, thereby completing the present invention.

[0008] That is, the present invention provides the following: <1> ~ <8> is. <1> An alcoholic beverage containing anisaldehyde between 1 μg / L and 100 μg / L. <2> The content of the anisaldehyde is 2 μg / L or more and 30 μg / L or less, <1> 1. An alcoholic beverage according to claim 1. <3> The anisaldehyde includes at least p-anisaldehyde. <1> or <2> 1. An alcoholic beverage according to claim 1. <4> An alcoholic beverage containing a sweetener, <1> ~ <3> An alcoholic beverage according to any one of the preceding items. <5> It also contains fruit flavorings, <1> ~ <4> An alcoholic beverage according to any one of the preceding items. <6> The alcohol content is between 1% and 20% v / v. <1> ~ <5> An alcoholic beverage according to any one of the preceding items. <7> A method for producing an alcoholic beverage, comprising a step of adding an anisaldehyde concentration of 1 μg / L or more and 100 μg / L or less. <8> A method for reducing the aftertaste of sweetness in an alcoholic beverage and imparting a light aftertaste and a cool sensation, characterized by adding anisaldehyde in an amount of 1 μg / L or more and 100 μg / L or less to the alcoholic beverage. [Effects of the Invention]

[0009] According to the present invention, an alcoholic beverage can be provided which has a reduced aftertaste of sweetness, a light aftertaste, and a cooling sensation. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage containing anisaldehyde in an amount of 1 μg / L or more and 100 μg / L or less (hereinafter, also referred to as "the alcoholic beverage of the present invention"), a method for producing the same, and the like.

[0011] In the present invention, "alcoholic beverage" refers to a beverage with an alcohol content of 1% v / v or more, such as alcoholic beverages (e.g., liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages) as defined in the Liquor Tax Act (Act No. 57 of June 3, 1953). This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (instruction) 3-4 alcohol content for sake (vibration density meter method) (the same applies hereinafter). In the present invention, "alcohol" refers to ethanol.

[0012] The components constituting the alcoholic beverage of the present invention will be described in detail below.

[0013] The alcoholic beverage of the present invention contains anisaldehyde (C8H8O2). Anisaldehyde is one of the aroma components and is a general term that encompasses p-anisaldehyde (4-methoxybenzaldehyde) represented by the following formula (1), m-anisaldehyde (3-methoxybenzaldehyde) represented by the following formula (2), and o-anisaldehyde (2-methoxybenzaldehyde) represented by the following formula (3). In other words, the alcoholic beverage of the present invention contains one or more compounds selected from the group consisting of p-anisaldehyde, m-anisaldehyde, and o-anisaldehyde.

[0014] [ka]

[0015] [ka]

[0016] [ka]

[0017] In the alcoholic beverage of the present invention, the anisaldehyde content (total content of p-anisaldehyde, m-anisaldehyde, and o-anisaldehyde) is 1 μg / L or more, preferably 2 μg / L or more, more preferably 3 μg / L or more, even more preferably 4 μg / L or more, and even more preferably 5 μg / L or more. This is because it can reduce the aftertaste of sweetness in the alcoholic beverage, thereby improving drinkability. At the same time, it can impart a light aftertaste and a cool sensation, resulting in a refreshing alcoholic beverage. Furthermore, it can also provide an excellent overall balance of the flavor and aroma of the alcoholic beverage. The anisaldehyde content can be adjusted by using commercially available anisaldehyde preparations or anisaldehyde-containing raw materials (such as flavorings), and a combination of these may also be used. When an anisaldehyde preparation is used in combination with an anisaldehyde-containing raw material, or when a plurality of anisaldehyde-containing raw materials are used in combination, the total amount of anisaldehyde derived from them is adjusted to fall within the above-mentioned range.

[0018] Furthermore, in the alcoholic beverage of the present invention, adjusting the anisaldehyde content to 100 μg / L or less, preferably 80 μg / L or less, more preferably 60 μg / L or less, even more preferably 50 μg / L or less, even more preferably 40 μg / L or less, and even more preferably 30 μg / L or less is preferable because it can achieve a better overall balance of flavor and aroma as an alcoholic beverage while maintaining the effects of reducing the aftertaste of sweetness and imparting a light and cool aftertaste. This is also a more preferable configuration for alcoholic beverages with various flavors.

[0019] In particular, in the alcoholic beverage of the present invention, since the effects of the present invention are more easily exhibited, it is more preferable that the contained anisaldehyde contains at least p-anisaldehyde, and it is even more preferable that the anisaldehyde contained in the alcoholic beverage of the present invention consists of p-anisaldehyde, that is, it contains p-anisaldehyde but does not contain m-anisaldehyde or o-anisaldehyde. In this case, the content of p-anisaldehyde is not particularly limited as long as the anisaldehyde content in the alcoholic beverage of the present invention is within a range of 1 μg / L to 100 μg / L, but it is more preferable that the content of p-anisaldehyde be within the above-mentioned numerical range.

[0020] Here, the anisaldehyde content (p-anisaldehyde content, m-anisaldehyde content, and o-anisaldehyde content) in the alcoholic beverage of the present invention can be measured, for example, by appropriately diluting the sample and using solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method) or solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0021] Furthermore, if the alcoholic beverage of the present invention contains a sweetener, the effect of reducing the sweet aftertaste caused by anisaldehyde is more easily exhibited, which is preferable. Such sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, high-fructose corn syrup, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, etc.). In particular, if the alcoholic beverage of the present invention contains a sugar, the above-mentioned effect is more easily exhibited.

[0022] The alcoholic beverage of the present invention may have an extract content of 1.5 w / v% or more, 2.0 w / v% or more, 3.0 w / v% or more, or 5.0 w / v% or more, but is not limited thereto. When the alcoholic beverage of the present invention contains such an extract content by, for example, including a sweetener (particularly a sugar), the effect of reducing the aftertaste of sweetness is more likely to be exhibited. Furthermore, the effect of imparting a light aftertaste and a cooling sensation is also sufficiently exhibited. The upper limit of the extract content is not limited thereto, but may be, for example, 20.0 w / v% or less, 15.0 w / v% or less, or 10.0 w / v% or less.

[0023] Here, the "extract content" is a value calculated by the following formula (4). (4) Extract content (w / v%) = (SA) × 260 + 0.21 In this formula (4), "S" is the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention, and "A" is the value calculated by converting the alcohol content of the alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of alcohol content to specific gravity (15 / 15°C) is performed based on Table 2 of the National Tax Agency's Prescribed Methods of Analysis (Instructions) of Japan, "Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)." Furthermore, calculations using this formula are rounded to the fifth decimal place, and the final extract content value is truncated to two decimal places. Furthermore, the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration density meter and dividing the obtained density value by 0.99997.

[0024] However, even if the alcoholic beverage of the present invention is an alcoholic beverage without added sweeteners or an alcoholic beverage with an extract content of less than 2.0 w / v%, the above-mentioned configuration can reduce the aftertaste of sweetness derived from, for example, fruit-derived components or flavorings, and can also impart a light aftertaste and a cooling sensation.

[0025] Furthermore, when the alcoholic beverage of the present invention contains a fruit flavoring, the synergistic effect with anisaldehyde makes it easier to achieve one or more of the effects selected from reducing the aftertaste of sweetness, imparting a light aftertaste, and imparting a cooling sensation, and the overall balance of the flavor and aroma of the alcoholic beverage can be made extremely excellent, making it even more preferable.

[0026] Fruit flavors are additives and preparations thereof added during food manufacturing or processing to impart or enhance fruit aroma. Specific examples of fruit flavors include, but are not limited to, Rosaceae fruit flavors (apple flavor, plum flavor, peach flavor, strawberry flavor, cherry flavor, raspberry flavor, etc.), citrus fruit flavors (lemon flavor, orange flavor, grapefruit flavor, etc.), grape flavor, mango flavor, melon flavor, kiwi fruit flavor, etc. In particular, when the alcoholic beverage of the present invention contains a Rosaceae fruit flavor, the synergistic effect with anisaldehyde is more likely to impart a light aftertaste, and when the alcoholic beverage contains a citrus fruit flavor, the synergistic effect with anisaldehyde is more likely to reduce sweetness aftertaste and impart a cooling sensation. Furthermore, both of these additives can provide an excellent overall balance of flavor and aroma for the alcoholic beverage.

[0027] Furthermore, the alcoholic beverage of the present invention is more preferably an alcoholic beverage containing an organic acid (such as citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, or acetic acid) or a salt thereof, since the synergistic effect with anisaldehyde makes the effects of the present invention more readily apparent. In particular, an alcoholic beverage containing citric acid or a citrate salt is highly preferred. For example, the alcoholic beverage of the present invention preferably contains, but is not limited to, an organic acid or its salt, which gives it an acidity of 0.1 g / 100 ml or more, more preferably 0.2 g / 100 ml or more, and the upper limit of this acidity may be 1.2 g / 100 ml or less, or even 1.0 g / 100 ml or less.

[0028] Here, this "acidity" refers to citric acid acidity (acidity value converted into citric acid equivalent), a value determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, the beverage is neutralized by titration with sodium hydroxide solution (0.1 mol / L), and the acidity can be calculated using the "titration amount (ml)" of the sodium hydroxide solution required for the neutralization titration, the "volume (ml)" of the beverage used in the titration, and the constant 0.0064 (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution).

[0029] The alcoholic beverage of the present invention may also be an alcoholic beverage containing fruit-derived components (one or more selected from pulp, juice, peel, extracts thereof, fermentation liquid, soaking liquid, etc.), and may be, for example, a fruit juice-containing alcoholic beverage containing fruit juice. When fruit juice is contained in the alcoholic beverage of the present invention, the fruit juice content may be 1 wt% or more in terms of the fruit juice content ratio converted to straight fruit juice, and the upper limit may be 10 wt% or less. Here, fruit juice refers to squeezed fruit juice, or its concentrate, concentrated reconstituted solution, or diluted solution, and may contain fruit pulp, peel, etc. Furthermore, the fruit juice content ratio converted to straight fruit juice refers to the ratio of the mass of the fruit juice contained in the beverage converted to straight fruit juice in accordance with JAS (Japanese Agricultural Standards) to the total mass of the beverage. However, the alcoholic beverage of the present invention is characterized in that the above-mentioned effects can be fully obtained even in alcoholic beverages with a fruit juice content of less than 1 w / w% converted to straight fruit juice, or in non-fruit juice alcoholic beverages that do not contain fruit juice.

[0030] In addition to the above, the alcoholic beverage of the present invention may optionally contain salts (sodium chloride, potassium chloride, etc.), phosphoric acid or its salts, alcoholic beverages, dietary fiber, carbonated water, coloring agents, seasonings, antioxidants, emulsifiers, etc. as ingredients.

[0031] As mentioned above, the alcoholic beverage of the present invention may be an alcoholic beverage defined in the Liquor Tax Act (Act No. 57 of June 3, 1953), such as the aforementioned liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages. It may also be a fermented alcoholic beverage produced through an alcoholic fermentation process using yeast (a process in which yeast produces alcohol as a metabolic product from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcoholic fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as raw materials).

[0032] The alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 1 v / v% or more, but ranges such as a lower limit of 2 v / v% or more, further 3 v / v% or more, or even 4 v / v% or more, and an upper limit of 20 v / v% or less, further 15 v / v% or less, further 10 v / v% or less, further 9 v / v% or less, further 8 v / v% or less, further 7 v / v% or less, or even 6 v / v% or less. The alcohol content can be adjusted by the alcohol content of the alcoholic beverage (distilled alcohol, brewed alcohol, raw material alcohol, etc.) used in the production process, the blending ratio, etc. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcoholic fermentation process.

[0033] Furthermore, if the alcoholic beverage of the present invention is a sparkling alcoholic beverage containing carbon dioxide, the aftertaste and flavor will be more excellent, and the effects of the present invention will be more easily exhibited. Here, "sparkling" means that the carbon dioxide pressure at 20°C is 0.05 MPa or higher, and this carbon dioxide pressure may be 0.1 MPa or higher, further 0.2 MPa or higher, further 0.3 MPa or higher, further 0.4 MPa or higher, or even 0.5 MPa or higher. The upper limit of this carbon dioxide pressure may be 5.0 MPa or lower, further 4.0 MPa or lower, further 3.0 MPa or lower, or even 2.5 MPa or lower. The carbon dioxide may be derived from carbonated water used as a raw material, or may be added to the alcoholic beverage in a carbonation (carbon dioxide injection) process. This carbonation process may be carried out batchwise or continuously in-line using a carbon dioxide injection system (carbonator) incorporated into the piping. Furthermore, in order to avoid the occurrence of foaming (bubbling), this carbonation step is preferably carried out with the liquid temperature kept at 10° C. or lower (preferably 4° C. or lower). However, the alcoholic beverage of the present invention may also be a non-sparkling alcoholic beverage having a carbon dioxide gas pressure at 20°C of less than 0.05 MPa.

[0034] The method for producing an alcoholic beverage of the present invention is not particularly limited, and may be performed according to conventional methods for producing alcoholic beverages, as long as it includes a step of adding an anisaldehyde concentration of 1 μg / L to 100 μg / L (i.e., a step of adjusting the anisaldehyde content of the resulting alcoholic beverage to 1 μg / L to 100 μg / L). The step of adding an anisaldehyde concentration of 1 μg / L to 100 μg / L includes a step of adding anisaldehyde and a step of adjusting the anisaldehyde content to 1 μg / L to 100 μg / L, but these steps may not be consecutive. Preferably, the anisaldehyde contains at least p-anisaldehyde, and more preferably consists of p-anisaldehyde. In the production of such alcoholic beverages, a fermented alcoholic beverage may be produced through an alcoholic fermentation process using yeast, or a non-fermented alcoholic beverage may be produced through a blending process using alcoholic beverages such as distilled spirits as a raw material (without an alcoholic fermentation process). For example, a method in which a base alcoholic beverage such as vodka or raw material alcohol is mixed with a sweetener, organic acid, organic acid salt, flavoring, an anisaldehyde preparation, carbonated water, etc., and then filtered and sterilized as necessary to produce a final product is exemplified.

[0035] The alcoholic beverage of the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled into a metal container (such as an aluminum container or a steel container), a PET bottle, a glass container, a paper container, or a barrel. Such a packaged alcoholic beverage not only makes it easier to suppress deterioration of flavor and other properties over time, but also increases convenience in distribution and sales. For example, the alcoholic beverage of the present invention may be an RTD (Ready to Drink) beverage that can be opened and drunk as is, or an RTS (Ready to Serve) beverage that can be diluted with ice, soda, or the like.

[0036] The alcoholic beverage of the present invention having the above-described structure has a reduced aftertaste of sweetness, and is further imparted with a light and cool aftertaste, making it easy to drink and refreshing, and the overall balance of the flavor of the alcoholic beverage is improved. Furthermore, even when an alcoholic beverage having a light and cool aftertaste is constructed as described above, the light and cool aftertaste can be further imparted, thereby further improving these.

[0037] The present invention can also be said to provide a method for reducing the aftertaste of sweetness in an alcoholic beverage and imparting a light aftertaste and a cool sensation, characterized by adding anisaldehyde in an amount of 1 μg / L or more and 100 μg / L or less to an alcoholic beverage, i.e., by adjusting the anisaldehyde content in the alcoholic beverage to 1 μg / L or more and 100 μg / L or less. In other words, the present invention can be said to provide a method for improving the flavor of an alcoholic beverage.

[0038] Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. [Example]

[0039] <Preparation of alcoholic beverages and sensory evaluation> A base solution was prepared by adding liquid sugar (high-fructose corn syrup) as a sweetener to vodka, and then adding citric acid, trisodium citrate, and carbonated water. An anisaldehyde preparation (p-anisaldehyde preparation) was then added to the base solution to adjust the anisaldehyde content of the resulting sample to the amount listed in the upper section of Table 1 below. Some samples served as control samples containing no anisaldehyde. Some samples were also mixed with 0.08 w / v% apple flavor (apple flavoring) or lemon flavor (lemon flavoring). Sparkling alcoholic beverages (no fruit juice alcoholic beverages) were then prepared, with Samples 1 to 8 having an alcohol content of 5 v / v%, an extract content of 5.9 w / v%, an acidity of 0.3 g / 100 ml, and a carbon dioxide pressure of 2.4 MPa at 20°C. The apple flavor and lemon flavor mentioned above were flavorings that did not contain anisaldehyde.

[0040] Each sample was then subjected to a sensory evaluation by six trained panelists with the ability to discern sensory traits, using the following evaluation criteria, for lingering sweetness (a feeling that the sweetness is not too sharp), lightness of the aftertaste, coolness (a feeling that the sweetness is not too sharp), unique almond-like aroma, and overall evaluation as an alcoholic beverage (overall balance of flavor as an alcoholic beverage).

[0041] [Evaluation criteria for sweetness aftertaste] The sweetness of Sample 1 was rated as 4 (slightly noticeable), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not noticeable at all) to 5 (slightly noticeable) in comparison with Sample 1. Note that the lower the score, the higher the evaluation.

[0042] [Evaluation criteria for lightness and coolness of aftertaste] The lightness of the aftertaste and the cooling sensation of Sample 1 were both rated as 2 (not very noticeable), and a comparative sensory evaluation was conducted in comparison with Sample 1 on a 5-point scale from 1 (not noticeable at all) to 5 (strongly noticeable).

[0043] [Evaluation criteria for the unique apricot-like aroma] The unique apricot kernel-like aroma of Sample 1 was rated as 1 (not detectable at all), and a comparative sensory evaluation was conducted in comparison with Sample 1 on a 5-point scale from 1 (not detectable at all: equivalent to Sample 1) to 5 (strongly detectable). Note that the lower the score, the higher the evaluation.

[0044] [Evaluation criteria for overall evaluation of alcoholic beverages] The overall evaluation of the alcoholic beverage was made on an absolute scale from 1 (not good) to 5 (very good).

[0045] The results of this sensory evaluation (average evaluations by six panelists) are shown in the lower part of Table 1 below. These results reveal that Samples 2 to 4, 6, and 8, which contain a specified amount of anisaldehyde, all exhibited significantly reduced sweet aftertaste, a lighter aftertaste, and a more pleasant cooling sensation, resulting in an overall higher rating. In particular, the alcoholic beverages containing apple or lemon flavors (Samples 6 and 8) with anisaldehyde further reduced the distinctive almond-like aroma, which is somewhat undesirable for an alcoholic beverage, and further improved the overall rating. Furthermore, the apple-flavored alcoholic beverage (Sample 6) exhibited a lighter aftertaste, while the lemon-flavored alcoholic beverage (Sample 8) exhibited a reduced sweet aftertaste and a more pleasant cooling sensation.

[0046] [Table 1]

Claims

[Claim 1] This method reduces the aftertaste of sweetness in an alcoholic beverage and further imparts a light aftertaste and a cool feeling, characterized by adding anisaldehyde in an amount of 1 μg / L or more and 100 μg / L or less to the alcoholic beverage.

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