Citrus-flavored carbonated alcoholic beverage and method for producing same

Abstract

The present invention addresses the problem of providing a carbonated alcoholic beverage having a citrus flavor, which has low extract content and low alcohol content, which contains fruit juice, and which achieves both a fruit juice sensation and drinkability. The solution to the problem is a carbonated alcoholic beverage having a citrus flavor, which comprises drinking water, carbon dioxide gas, 1-5% (v / v) of an alcohol, and a citrus fruit juice at a fruit juice ratio of less than 4% (w / w), said beverage containing not more than 10% extract content, and linalool and cis-3-hexenol in such amounts that (w / w) the concentration ratio therebetween is 15-55.

Description

[Technical Field]

[0001] The present invention relates to a citrus-flavored carbonated alcoholic beverage, and more particularly to a citrus-flavored carbonated alcoholic beverage that is light, has a mild aftertaste, and is easy to drink. [Background technology]

[0002] Citrus-flavored carbonated alcoholic beverages include many products containing citrus juices such as grapefruit, lemon, lime, and orange. For example, chuhai is a citrus-flavored carbonated alcoholic beverage originally made by diluting shochu with lemon and carbonated water to make it easier to drink. In addition, many fruit-flavored alcoholic beverages have been commercialized, each made by diluting various citrus juices with carbonated water and alcohol.

[0003] Patent Document 1 discloses a low-alcohol beverage in which the alcoholic taste is suppressed by adjusting the concentration of high-intensity sweeteners, the acidity of citric acid, etc. Patent Document 2 discloses a zero-sugar carbonated alcoholic beverage that does not contain fruit juice or fruit-derived components and has excellent taste and a refreshing taste. Patent Document 3 discloses a fruit juice-containing low-alcohol beverage in which the bitterness is reduced and the lingering sweetness is suppressed by adjusting the content of R-linalool, octanal, etc. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-36228 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-136352 [Patent Document 3] Japanese Patent Application Publication No. 2019-140924 Summary of the Invention [Problem to be solved by the invention]

[0005] Conventional citrus-flavored carbonated alcoholic beverages are luxury items that emphasize the characteristics of providing a sense of fulfillment and satisfaction when drinking, and have a flavor that emphasizes fruit juice and richness.

[0006] On the other hand, in recent years, consumer preferences for beverages have also shifted toward beverages with a less fruity or rich flavor, as seen in the boom in carbonated water, etc. In other words, there is a demand for citrus-flavored carbonated alcoholic beverages that are light, have a mild aftertaste, and are easy to drink, similar to water, unlike the conventional trend.

[0007] When a light aftertaste and mild flavor are desired, one possible method is to reduce the amount of ingredients used and make the composition closer to that of water, for example by reducing the sweetness or the fruit juice percentage. However, citrus-flavored carbonated alcoholic beverages are beverages that are easy to drink by utilizing the sweetness and sourness of citrus fruits to mitigate the unpleasant flavors and irritating odors of alcohol, such as bitterness and astringency. Therefore, for example, if the fruit juice percentage is reduced through dilution, the citrus flavor weakens, the fruity flavor is reduced, and the unpleasant flavor or irritating odor derived from alcohol, such as bitterness and astringency, is emphasized, resulting in a flavor that is difficult to drink.

[0008] The present invention solves the above problems, and its object is to provide a citrus-flavored carbonated alcoholic beverage that has the fruit juice feel of citrus fruits, has reduced alcohol-derived unpleasant flavors or irritating odors, has a mild flavor and aftertaste, and is easy to drink. [Means for solving the problem]

[0009] The present invention provides a citrus-flavored carbonated alcoholic beverage containing drinking water, carbon dioxide gas, 1 to 5% (v / v) alcohol, and citrus juice with a juice content of less than 4% (w / w), Extract content of 10% (w / w) or less, Linalool and cis-3-hexenol in an amount that results in a concentration ratio of 15 to 55; To provide a citrus-flavored carbonated alcoholic beverage containing

[0010] In one embodiment, the linalool is contained in an amount of 0.01 ppm to 10 ppm.

[0011] In one embodiment, the citrus fruit is at least one selected from the group consisting of lemon and grapefruit.

[0012] In one embodiment, the citrus-flavored carbonated alcoholic beverage contains at least one selected from the group consisting of a citrus fruit flavoring, a sweetener, and an acidulant.

[0013] In one embodiment, the citrus-flavored carbonated alcoholic beverage does not contain a high-intensity sweetener.

[0014] In one embodiment, the citrus-flavored carbonated alcoholic beverage contains citrus juice with a juice content of 1 to 3% (w / w).

[0015] In one embodiment, the citrus-flavored carbonated alcoholic beverage contains 0.3 to 3% (w / w) of an extract component.

[0016] The present invention also provides a method for producing a citrus-flavored carbonated alcoholic beverage comprising drinking water, carbon dioxide gas, 1 to 5% (v / v) alcohol, and citrus juice having a juice content of less than 4% (w / w), A step of adjusting the extract content to 10% (w / w) or less; A step of incorporating linalool and cis-3-hexenol in an amount such that the concentration ratio is 15 to 55; The present invention provides a method for producing a citrus-flavored carbonated alcoholic beverage comprising the steps of:

[0017] The present invention also provides a method for achieving both a juicy taste and drinkability in a citrus-flavored carbonated alcoholic beverage containing drinking water, carbon dioxide gas, 1 to 5% (v / v) alcohol, and a citrus juice with a juice content of less than 4% (w / w), comprising: A step of adjusting the extract content to 10% (w / w) or less; A step of incorporating linalool and cis-3-hexenol in an amount such that the concentration ratio is 15 to 55; The present invention provides a method comprising: [Effects of the Invention]

[0018] The citrus-flavored carbonated alcoholic beverage of the present invention has the fruit juice taste of citrus fruits, has reduced alcohol-derived unpleasant taste or irritating odor, has a light flavor and a mild aftertaste, and is easy to drink. DETAILED DESCRIPTION OF THE INVENTION

[0019] The citrus-flavored carbonated alcoholic beverage of the present invention (hereinafter sometimes simply referred to as "alcoholic beverage") contains alcohol, i.e., ethanol, in an amount of 1 to 5% (v / v). By keeping the alcohol amount to 5% (v / v) or less, it becomes easier to reduce the alcohol-derived unpleasant taste or irritating odor of the alcoholic beverage. If the alcohol content is less than 1% (v / v), the balance of the flavor of the alcoholic beverage is likely to be poor, while if it exceeds 5% (v / v), the unpleasant taste and unpleasant odor derived from the alcohol, such as bitterness and astringency, become strong, making the alcoholic beverage difficult to drink. The alcohol content of the alcoholic beverage is preferably 1.5 to 5% (v / v), more preferably 2 to 5% (v / v).

[0020] The alcohol used in the alcoholic beverage of the present invention is not particularly limited as long as it is not a fruit component-containing base alcohol. If a fruit component-containing base alcohol is used, the storage stability of the alcoholic beverage will be reduced due to the introduction of plant tissue components.

[0021] Specific examples of alcohol include raw material alcohol, spirits (vodka, gin, rum, etc.), liqueurs, whiskey, shochu (class A, class B, and a mixture of class A and class B), and brewed alcohol such as sake, wine, and beer. These may be used alone or in combination.

[0022] The alcoholic beverage of the present invention contains citrus juice in an amount of less than 4% (w / w) in terms of juice content. Citrus juice has a good balance of sweetness and acidity, providing a juicy or fruity flavor, thereby mitigating the unpleasant taste and pungent odor of alcohol. If the juice content is 4% (w / w) or more, the alcoholic beverage may have a lingering sweetness and a sticky flavor. Furthermore, citrus juice deteriorates due to oxygen and heat, and if used in large quantities, its bitterness and astringency become noticeable. The juice content of the alcoholic beverage is preferably 0.5 to 3.5% (w / w), more preferably 1 to 3% (w / w).

[0023] Citrus juice is juice squeezed from fruits belonging to the citrus genus. Examples of citrus fruits include lemon, grapefruit, orange, lime, iyokan, satsuma mandarin, kabosu, Kishu mandarin, quinotto, koji, sanbokan, citron, jabara, sudachi, bitter orange, tachibana, tangor, natsumikan, hassaku, hanayuzu, hyuganatsu, Hirami lemon (shikwasa), pomelo, ponkan (mandarin orange), yuzu, etc. Among citrus fruits, lemon, grapefruit, etc., which have a high affinity with alcohol and have a sour and bitter taste, are preferred.

[0024] The citrus juice may be, for example, any of various fruit juices such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, as well as fruit puree, diluted solutions thereof, concentrated solutions, and mixtures thereof. The citrus juice may be made from one type of fruit or two or more types of fruit.

[0025] The alcoholic beverage of the present invention contains linalool. Linalool is represented by the chemical formula C 10 H 18 Linalool is a compound belonging to the monoterpene alcohols represented by the symbol O. Linalool acts synergistically with octanal (described below) to suppress the unpleasant flavors that come from alcohol and fruit juice, which tend to become stronger when the citrus flavor of alcoholic beverages becomes weak and bland.

[0026] The content of linalool may be 0.01 to 10 ppm. If the content of linalool is less than 0.01 ppm, the suppression of alcohol odor is likely to be insufficient, and if it exceeds 10 ppm, unpleasant taste may occur. The content of linalool is preferably 0.01 to 8 ppm, more preferably 0.01 to 5 ppm. The content of linalool can be measured by known methods such as SPME-GC-MS method.

[0027] In a preferred embodiment, the linalool content of the alcoholic beverage is 0.005 to 3 ppm, preferably 0.01 to 2 ppm, and more preferably 0.03 to 1 ppm. If the linalool content is less than 0.005 ppm, the suppression of alcohol odor will be insufficient.

[0028] The alcoholic beverage of the present invention contains cis-3-hexenol, which has the chemical formula CH 10 It is a chain organic compound represented by the formula O. This cis-3-hexenol acts synergistically with linalool to suppress the unpleasant tastes caused by alcohol and fruit juice, which tend to become stronger when the citrus flavor of alcoholic beverages becomes weak and bland.

[0029] Linalool and cis-3-hexenol may be contained in a predetermined amount in the produced alcoholic beverage. Linalool and cis-3-hexenol may be contained in the alcoholic beverage as ingredients of raw materials such as citrus juice and citrus fruit flavorings, or may be commercially available compounds.

[0030] The content of cis-3-hexenol is an amount such that the ratio of linalool concentration to cis-3-hexenol concentration (linalool concentration / cis-3-hexenol concentration) is 15 to 55. If this ratio is less than 15, the suppression of alcohol odor will be insufficient, and if it exceeds 55, an unpleasant taste may occur. The ratio of linalool concentration to cis-3-hexenol concentration is preferably 20 to 50, more preferably 25 to 45. The content of cis-3-hexenol can be measured by a known method such as SPME-GC-MS.

[0031] The alcoholic beverage of the present invention contains carbon dioxide gas. The carbon dioxide gas is preferably used in an amount that results in a gas volume in the range of 1.0 to 4.5. If the gas volume of the carbon dioxide gas is less than 1.0, the refreshing feeling typical of a carbonated beverage will be lacking, and if it exceeds 4.5, the carbon dioxide stimulation and bitterness will be too strong, reducing the deliciousness of the beverage. The gas volume of the carbon dioxide gas is preferably 1.5 to 3.5.

[0032] The alcoholic beverage of the present invention preferably contains a sweet substance. A sweet substance is a substance that can impart sweetness to a beverage. For example, sugars and sugar alcohols are examples of sweet substances.

[0033] Specific examples of sugars include high fructose corn syrup, sugar, maltose, and lactose.

[0034] Specific examples of sugar alcohols include reduced maltose syrup, erythritol, xylitol, and maltitol.

[0035] The sweet substance may be one kind of substance or a combination of two or more kinds of substances. Preferably, the sweet substance is high fructose corn syrup or the like.

[0036] The alcoholic beverage of the present invention preferably does not contain a high-intensity sweetener. The use of a high-intensity sweetener may impart an unpleasant taste. The high-intensity sweetener referred to here refers to a substance classified as a "sweetener" under "designated additives" designated by the Minister of Health, Labour and Welfare and "existing additives," which are natural additives that have been used for many years. The substances included in "designated additives" and "existing additives" are listed on the website of the Japan Food Additives Association.

[0037] Specific examples of high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, swingle fruit extract, rhamnose, and ribose.

[0038] The alcoholic beverage of the present invention preferably contains a sour substance. The sour substance refers to a substance that can impart a sour taste to a beverage. In general, sour substances are acidulants, and acids or their salts that are harmless to the human body. The sour substance referred to here refers to a substance classified as "sour substance" in the above-mentioned "designated food additives" and "existing food additives."

[0039] 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 can 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.

[0040] The sour substance may be one kind of substance or a plurality of kinds of substances. Preferably, the sour substance is citric acid or the like.

[0041] The alcoholic beverage of the present invention optionally contains a citrus fruit flavoring. The citrus fruit flavoring is a flavoring that reproduces the aroma of edible citrus fruits. The citrus fruit flavoring is added to enhance the refreshing and clean feeling of the alcoholic beverage, making it easier to drink. For example, the aroma of concentrated fruit juice may be reduced during the production process. The flavoring is useful for replenishing the reduced aroma of concentrated fruit juice. As the citrus fruit flavoring, one type of flavor may be used, or multiple types of flavors may be used.

[0042] The alcoholic beverage of the present invention may further contain, as necessary, ingredients and food additives commonly used in the field of carbonated alcoholic beverages, such as colorings, flavorings, vitamins, amino acids, water-soluble dietary fiber, stabilizers, emulsifiers, etc. Specific examples of colorings include caramel.

[0043] The alcoholic beverage of the present invention contains 10% (w / w) or less of extract content. Extract content refers to the concentration of non-volatile solids contained in the alcoholic beverage, and is mainly composed of carbohydrates, proteins, etc. By reducing the extract content, the aftertaste of the alcoholic beverage becomes lighter. The extract content of the alcoholic beverage is preferably 6% (w / w) or less, more preferably 4% (w / w) or less.

[0044] In a preferred embodiment, the extract content of the alcoholic beverage is 0.3 to 5% (w / w) or less, more preferably 0.5 to 3% (w / w), and even more preferably 0.6 to 2% (w / w). If the extract content of the alcoholic beverage is less than 0.3% (w / w), it becomes difficult to reduce the unpleasant taste or irritating odor derived from alcohol.

[0045] The method for producing an alcoholic beverage of the present invention includes steps typically performed in producing an alcoholic beverage, as described below as an example. Predetermined amounts of drinking water, alcohol, citrus juice, linalool and cis-3-hexenol, and other ingredients such as sweet substances, sour substances, citrus fruit flavorings, and food additives are homogeneously mixed. The resulting mixture is then cooled and, if necessary, carbonated. The desired alcoholic beverage can then be produced by filling and sealing the mixture in a container. After carbonation, the mixture may be filtered using a membrane filter. Alternatively, an intermediate liquid containing concentrated ingredients may be prepared and then diluted with water or carbonated water to prepare an alcoholic beverage.

[0046] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples. [Example]

[0047] Example 1 Lemon-flavored alcoholic drink

[0048] [Table 1]

[0049] Base solution 1 was prepared with the composition shown in Table 1. Base solution 1 had an alcohol concentration of 4.0% (v / v) and a sweetness level of 1.0. The lemon flavor in Table 1 was a solution prepared by mixing 6.25 μl of citral (purity 96% or higher) with 30 ml of ethanol. Carbon dioxide gas was dissolved in base solution 1 to prepare a lemon-flavored alcoholic beverage with a gas volume of 3.3. This was designated beverage sample 1-1.

[0050] Base solution 1 was prepared according to the composition shown in Table 1, and to base solution 1, 6x concentrated lemon clear juice in an amount to give a juice content of 1%, linalool in an amount to give 0.07 ppm, and cis-3-hexenol in an amount to give a linalool / cis-3-hexenol concentration shown in Table 2 were added, and carbon dioxide was dissolved in the same manner as above to prepare beverage samples 1-2 to 1-8.

[0051] The extract content (% (w / w)) and citric acid acidity (g / 100 ml) of the obtained beverage samples 1-1 to 1-8 were measured. These were also subjected to a sensory test. The sensory test of the beverage samples was carried out as follows.

[0052] Five panelists responsible for the development of fruit-flavored alcoholic beverages tasted each beverage sample and rated them on a 5-point scale based on the following criteria: "reduction of alcohol off-flavors (i.e., absence of off-flavors or irritating odors derived from ethanol, such as bitterness and astringency)," "citrus juice flavor (i.e., the ability to sense the citrus juice flavor)," and "ease of drinking (mild flavor and light aftertaste)." Samples that met this criteria were given a rating of 5, and samples that did not were given a rating of 1. The average of the five panelists' ratings was used to calculate the rating. A rating of 4 or higher was considered good. The results are shown in Table 2.

[0053] [Table 2]

[0054] <Example 2> Lemon-flavored alcoholic drink A base solution 1 having the composition shown in Table 1 was blended with linalool in an amount of 0.07 ppm and cis-cis-3-hexenol in an amount such that the linalool concentration / cis-cis-3-hexenol concentration ratio was 30, and carbon dioxide gas was dissolved in the same manner as in Example 1 to prepare beverage sample 2-1.

[0055] On the other hand, to the base solution 1 of the composition shown in Table 1, linalool in an amount to be 0.07 ppm, cis-cis-3-hexenol in an amount to be 30 in the linalool concentration / cis-cis-3-hexenol concentration ratio, and 6-fold concentrated lemon clear juice in an amount to be the juice ratio shown in Table 3 were added, and carbon dioxide gas was dissolved in the same manner as above to prepare beverage samples 2-2 to 2-6.

[0056] The extract content (% (w / w)) and citric acid acidity (g / 100 ml) of the resulting beverage samples 2-1 to 2-6 were measured in the same manner as in Example 1. These samples were also subjected to a sensory test. The results are shown in Table 3.

[0057] [Table 3]

[0058] Referring to Tables 2 and 3, a beverage sample with low extract and alcohol content, lemon flavor, and no fruit juice had an alcoholic odor (beverage sample 1-1). The alcoholic odor was eliminated by adding linalool and cis-3-hexenol in a balanced manner (beverage sample 2-1). The addition of fruit juice suppressed bitterness and unpleasant flavors and added a fruity, complex flavor. When the balance of linalool and cis-3-hexenol was poor and the amount of fruit juice was too high, a sour and astringent taste was perceived (beverage samples 1-8 and 2-6).

[0059] Example 3 Grapefruit-flavored alcoholic drink

[0060] [Table 4]

[0061] Base liquid 2 was prepared with the composition shown in Table 4. Base liquid 2 had an alcohol concentration of 4.0% (v / v) and a sweetness level of 1.0. The grapefruit flavor in Table 4 was a solution prepared by mixing 300 μl of D-limonene (food grade) with 30 ml of ethanol. Carbon dioxide gas was dissolved in base liquid 2 to prepare a grapefruit-flavored alcoholic beverage with a gas volume of 3.3. This was designated beverage sample 3-1.

[0062] To base liquid 2, 5x concentrated grapefruit clear juice in an amount to give a juice content of 1% (w / w), linalool in an amount to give 2.38 ppm, and cis-3-hexenol in an amount to give 0.08 ppm were added, and carbon dioxide was dissolved in the same manner as above to produce beverage sample 3-2 with a volume of 3.3 gases.

[0063] The extract content (% (w / w)) and citric acid acidity (g / 100 ml) of the resulting beverage samples 3-1 and 3-2 were measured and subjected to a sensory test in the same manner as in Example 1. The results are shown in Table 5.

[0064] [Table 5]

[0065] The results in Table 5 show that the addition of linalool and cis-3-hexenol has the effect of eliminating alcohol odor and unpleasant flavors, even in grapefruit-flavored alcoholic beverages with low extract content and alcohol content.

Claims

1. A citrus-flavored carbonated alcoholic beverage comprising drinking water, carbon dioxide gas, 1 to 5% (v / v) alcohol, and a citrus juice having a juice content of less than 4% (w / w), 10% (w / w) or less extractive content, Linalool and cis-3-hexenol in an amount such that the ratio of linalool concentration to cis-3-hexenol concentration (linalool concentration / cis-3-hexenol concentration) is 15 to 55; A citrus-flavored carbonated alcoholic beverage containing

2. The citrus-flavored alcoholic beverage according to claim 1, wherein the linalool is contained in an amount of 0.01 ppm to 10 ppm.

3. 3. The citrus-flavored carbonated alcoholic beverage according to claim 1, wherein the citrus fruit is at least one selected from the group consisting of lemon and grapefruit.

4. 4. The citrus fruit flavored carbonated alcoholic beverage according to claim 1, further comprising at least one selected from the group consisting of a citrus fruit flavoring, a sweetener, and an acidulant.

5. The citrus-flavored carbonated alcoholic beverage according to any one of claims 1 to 4, which does not contain any high-intensity sweetener.

6. The citrus-flavored carbonated alcoholic beverage according to any one of claims 1 to 5, wherein the citrus-flavored carbonated alcoholic beverage contains citrus juice at a juice content of 1 to 3% (w / w).

7. The citrus flavored carbonated alcoholic beverage according to any one of claims 1 to 6, wherein the citrus flavored carbonated alcoholic beverage contains 0.3 to 3% (w / w) of an extract component.

8. A method for producing a citrus-flavored carbonated alcoholic beverage comprising drinking water, carbon dioxide gas, 1 to 5% (v / v) alcohol, and a citrus juice having a juice content of less than 4% (w / w), A step of adjusting the extract content to 10% (w / w) or less; A step of containing linalool and cis-3-hexenol in an amount such that the ratio of linalool concentration to cis-3-hexenol concentration (linalool concentration / cis-3-hexenol concentration) is 15 to 55; A method for producing a citrus-flavored carbonated alcoholic beverage comprising the steps of:

9. The method for producing a citrus-flavored alcoholic beverage according to claim 8, wherein the linalool is contained in an amount of 0.01 ppm to 10 ppm.

10. The method for producing a citrus-flavored carbonated alcoholic beverage according to claim 8 or 9, wherein the citrus-flavored carbonated alcoholic beverage contains citrus juice with a juice content of 1 to 3% (w / w).

11. The method for producing a citrus-flavored carbonated alcoholic beverage according to any one of claims 8 to 10, wherein the extract content is adjusted to 0.3 to 3% (w / w).

12. A method for achieving both a juicy taste and drinkability in a citrus-flavored carbonated alcoholic beverage containing drinking water, carbon dioxide gas, 1 to 5% (v / v) alcohol, and a citrus juice with a juice content of less than 4% (w / w), comprising: A step of adjusting the extract content to 10% (w / w) or less; A step of containing linalool and cis-3-hexenol in an amount such that the ratio of linalool concentration to cis-3-hexenol concentration (linalool concentration / cis-3-hexenol concentration) is 15 to 55; A method that encompasses

13. The method according to claim 12, wherein the linalool is contained in an amount of 0.01 ppm to 10 ppm.

14. The method according to claim 12 or 13, wherein the citrus-flavored carbonated alcoholic beverage contains citrus juice at a juice content of 1 to 3% (w / w).

15. The method according to any one of claims 12 to 14, wherein the extract content is adjusted to 0.3 to 3% (w / w).

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