Citrus-flavored carbonated alcoholic beverage and method for producing the same

Abstract

The present invention addresses the problem of providing a carbonated alcohol beverage having a citrus flavor, in which the citrus flavor is enriched and an alcohol-derived unpleasant taste or pungent smell is reduced, and which has a bland flavor and a light aftertaste and is quaffable. The solution for the problem is a carbonated alcohol beverage having a citrus flavor, which comprises water for drinking, a carbon dioxide gas, an alcohol having an alcohol content of 1 to 5% (v / v), and a perfume having a citrus fruit flavor, in which linalool and cis-3-hexenol are contained in such amounts that the concentration of the extract content can become 10% (w / w) or less and the concentration ratio between these components can become 15 to 55.

Description

Technical Field

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

Background Art

[0002] As citrus-flavored carbonated alcoholic beverages, for example, many commercially available products contain citrus juices such as grapefruit, lemon, lime, and orange. For example, chu-hai is originally a citrus-flavored carbonated alcoholic beverage obtained by diluting shochu with lemon and carbonated water to make it easier to drink. Also, many fruit-flavored alcoholic beverages obtained by diluting various citrus juices with carbonated water and alcohol have been commercialized.

[0003] Patent Document 1 discloses a low-alcohol beverage in which the alcohol feeling is suppressed by adjusting the high sweetness level sweetener concentration, citric acid acidity, etc. Patent Document 2 discloses a sugar-free carbonated alcoholic beverage that does not contain fruit juice and fruit-derived components and is excellent in taste and refreshing feeling.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

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

[0006] On the other hand, in recent years, consumer preferences for beverages have shifted towards less rich and full-bodied drinks, as exemplified by the popularity of sparkling water. In other words, even with citrus-flavored carbonated alcoholic beverages, there is a demand for flavors that are light, refreshing, and easy to drink, similar to water, rather than following traditional trends.

[0007] When aiming for a light and mild aftertaste, one might consider methods to make the composition closer to water, such as reducing the sweetness or not using fruit juice. However, citrus-flavored carbonated alcoholic beverages are easy to drink because they utilize the sweetness and acidity of citrus fruits to mitigate the bitterness, astringency, and other off-flavors and pungent odors inherent in alcohol. Therefore, if fruit juice is not used, the citrus flavor weakens, the richness of the flavor decreases, and the bitterness and astringency derived from alcohol become more pronounced, resulting in a less palatable taste.

[0008] The present invention solves the above problems, and its objective is to provide a citrus-flavored carbonated alcoholic beverage that has a rich citrus aroma, reduced off-flavors or pungent odors derived from alcohol, a mild flavor, a light aftertaste, and is easy to drink. [Means for solving the problem]

[0009] This invention relates to drinking water, carbon dioxide, 1-5% (v / v) alcohol, and citrus. Orange A citrus-flavored carbonated alcoholic beverage containing fruit flavorings, Extract content of 10% (w / w) or less, and The present invention provides a citrus-flavored carbonated alcoholic beverage containing linalool and cis-3-hexenol in amounts such that the concentration ratio is 15 to 55.

[0010] In one form, the citrus-flavored carbonated alcoholic beverage has a hardness of less than 50 mg / L.

[0011] In one form, the citrus-flavored carbonated alcoholic beverage has a linalool concentration of 0.01 ppm to 10 ppm.

[0012] In one embodiment, the citrus fruit is at least one selected from the group consisting of lemons and grapefruits.

[0013] In one form, the citrus-flavored carbonated alcoholic beverage contains at least one selected from the group consisting of sweeteners and acidulants.

[0014] In one form, the citrus-flavored carbonated alcoholic beverage does not contain high-intensity sweeteners.

[0015] In one form, the citrus-flavored carbonated alcoholic beverage has a hardness of 5 to 40 mg / L.

[0016] In one form, the citrus-flavored carbonated alcoholic beverage contains 0.3-3% (w / w) of extract.

[0017] Furthermore, the present invention relates to drinking water, carbon dioxide, 1-5% (v / v) alcohol, and citrus. Orange A method for producing a citrus-flavored carbonated alcoholic beverage containing fruit flavorings, A step of adjusting the extract content of the citrus-flavored carbonated alcoholic beverage to 10% (w / w) or less, and A step of including an amount of linalool and cis-3-hexenol such that the concentration ratio is 15 to 55. We provide a manufacturing method that encompasses this.

[0018] Furthermore, the present invention relates to drinking water, carbon dioxide, 1-5% (v / v) alcohol, and citrus. Orange A method for achieving both a rich flavor profile and a clean finish in a citrus-flavored carbonated alcoholic beverage containing fruit-flavoring ingredients, A step of adjusting the extract content of the citrus-flavored carbonated alcoholic beverage to 10% (w / w) or less, and A step of including an amount of linalool and cis-3-hexenol such that the concentration ratio is 15 to 55. Provides a method for including this.

[0019] In one embodiment, the method further includes a step of adjusting the hardness of the citrus-flavored carbonated alcoholic beverage to less than 50 mg / L.

[0020] In one embodiment, any of the methods further includes a step of adjusting the hardness of the citrus-flavored carbonated alcoholic beverage to 5 to 40 mg / L.

[0021] In one embodiment, in any of the methods, the linalool is contained in an amount of 0.01 ppm to 10 ppm.

[0022] In one embodiment, in any of the methods, the extract content is adjusted to 0.3 to 3% (w / w).

Advantages of the Invention

[0023] The citrus-flavored carbonated alcoholic beverage of the present invention has a rich citrus aroma, reduces off-flavors or pungent odors derived from alcohol, has a light aroma and a mild aftertaste, and is easy to drink.

Embodiments for Carrying out the Invention

[0024] The citrus-flavored carbonated alcoholic beverage of the present invention (hereinafter sometimes simply referred to as "alcoholic beverage") contains alcohol, that is, ethanol, in an amount of 1 to 5% (v / v). By setting the amount of alcohol to 5% (v / v) or less, it becomes easier to reduce off-flavors or pungent odors derived from alcohol in the citrus-flavored carbonated alcoholic beverage. If the alcohol content is less than 1% (v / v), the balance of the aroma as an alcoholic beverage tends to deteriorate, and if it exceeds 5% (v / v), off-flavors such as bitterness and astringency derived from alcohol and pungent odors remain after drinking, resulting in an aroma with inferior aftertaste. The alcohol content of the alcoholic beverage is preferably 1.5 to 5% (v / v), more preferably 2 to 5% (v / v).

[0025] The alcohol used in the alcoholic beverage of the present invention is preferably one other than a raw alcoholic beverage containing fruit components. Using a raw alcoholic beverage containing fruit components may reduce the storage stability of the alcoholic beverage because plant tissue components are introduced.

[0026] Specific examples of alcohol include raw material alcohol, spirits (vodka, gin, rum, etc.), liqueurs, whiskey, shochu (Type A, Type B, blends of Type A and B), and brewed alcoholic beverages such as sake, wine, and beer. These may be used individually or in combination.

[0027] The alcoholic beverage of the present invention may contain fruit juice. In that case, the fruit juice content is less than 4% (w / w). Citrus fruit juice has a good balance of sweetness and acidity, and provides juiciness or a fruity taste, thus mitigating the off-flavors and pungent odors of alcohol. If the fruit juice content is 4% (w / w) or more, the alcoholic beverage may have a lingering sweetness and a sticky taste. Also, citrus fruit juice deteriorates due to oxygen and heat, and if used in large quantities, bitterness and astringency may become noticeable. The fruit juice content of the alcoholic beverage is preferably less than 3.5% (w / w), more preferably less than 1% (w / w), and even more preferably no fruit juice at all.

[0028] Citrus juice is the juice squeezed from fruits belonging to the citrus family. Examples of citrus fruits include lemon, grapefruit, orange, lime, Iyokan, Unshu mandarin, Kabosu, Kishu mandarin, Chinotto, Koji, Sanbokan, Citron, Jabara, Sudachi, Daidai, Tachibana, Tangor, Natsumikan, Hassaku, Hanayuzu, Hyuga-natsu, Hirami lemon (Shikuwasa), Buntan, Ponkan (Mandarin orange), and Yuzu. Among citrus fruits, lemons and grapefruits are preferred because they have a high affinity for alcohol and possess both sourness and bitterness.

[0029] Citrus juice can be various types of juice, such as concentrated juice, reconstituted juice, straight juice, fruit puree, diluted solutions, concentrates, or mixtures thereof. Furthermore, the citrus juice may be made from one type of fruit or from two or more types of fruit.

[0030] The alcoholic beverage of the present invention contains linalool. Linalool has the chemical formula C 10 H 18 It is a compound belonging to the monoterpene alcohols represented by O. This linalool, in synergistic action with octanal (described later), can suppress the alcohol-derived off-flavors that become stronger when the citrus flavor of alcoholic beverages becomes weak and bland.

[0031] The linalool content should be between 0.01 and 10 ppm. If the linalool content is less than 0.01 ppm, the fruitiness tends to decrease, and if it exceeds 10 ppm, the balance between the aroma and taste tends to be disrupted as only the aroma becomes strong. In addition, the aroma tends to move away from the fruitiness. The linalool content is preferably between 0.01 and 8 ppm, and more preferably between 0.01 and 5 ppm. The linalool content can be measured by known methods such as the SPME-GC-MS method.

[0032] In one 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 fruitiness is reduced.

[0033] The alcoholic beverage of the present invention contains cis-3-hexenol. cis-3-hexenol has the chemical formula C6H 10 It is a chain-like organic compound represented by O. This cis-3-hexenol, by acting synergistically with linalool, can suppress the alcohol-derived off-flavors that become stronger when the citrus flavor of alcoholic beverages becomes weak and bland.

[0034] Linalool and cis-3-hexenol only need to be present in predetermined amounts in the manufactured alcoholic beverage. Linalool and cis-3-hexenol are citrus Orange These may be included in alcoholic beverages as ingredients for fruit flavorings and other raw materials, or commercially available compounds may be used.

[0035] The cis-3-hexenol content is such that the ratio of linalool concentration to cis-3-hexenol concentration, i.e., (linalool concentration / cis-3-hexenol concentration), is between 15 and 55. If this ratio is less than 15, the suppression of alcohol odor will be insufficient, and if it exceeds 55, off-flavors may occur. The ratio of linalool concentration to cis-3-hexenol concentration is preferably between 20 and 50, more preferably between 25 and 45. The cis-3-hexenol content can be measured by known methods such as the SPME-GC-MS method.

[0036] The alcoholic beverage of the present invention contains carbon dioxide. It is preferable to use an amount of carbon dioxide in the range of a gas volume of 1.0 to 4.5. If the gas volume of carbon dioxide is less than 1.0, the beverage lacks the refreshing sensation characteristic of carbonated beverages, and if it exceeds 4.5, the carbonation becomes too strong and bitter, reducing the overall taste of the beverage. A preferred carbon dioxide content is a gas volume of 1.5 to 3.5.

[0037] The alcoholic beverage of the present invention preferably has a hardness of less than 50 mg / L. Hardness refers to the value obtained by converting the concentration of calcium salts and magnesium salts (total hardness) in the alcoholic beverage to calcium carbonate, expressed in mg / L. When an alcoholic beverage has hardness, it is easier to obtain a complex flavor in the middle stage.

[0038] When the hardness of an alcoholic beverage exceeds 50 mg / L, an off-flavor develops in the aftertaste. The hardness of an alcoholic beverage is preferably 5 to 40 mg / L, more preferably 10 to 30 mg / L. If the hardness of an alcoholic beverage is less than 5 mg / L, the complexity of the flavor, which contributes to the richness of the aroma, may be insufficient.

[0039] The alcoholic beverage of the present invention preferably contains a sweetening substance. A sweetening substance is a substance that can impart sweetness to a beverage. For example, sugars and sugar alcohols are considered sweetening substances.

[0040] Specific examples of sugars include high-fructose corn syrup, sugar, maltose, and lactose.

[0041] Specific examples of sugar alcohols include reduced maltose syrup, erythritol, xylitol, and maltitol.

[0042] One type of sweetener may be used, or multiple types of sweeteners may be used. Preferably, the sweetener is high-fructose corn syrup, etc.

[0043] The alcoholic beverage of the present invention preferably does not contain high-intensity sweeteners. The use of high-intensity sweeteners may impart off-flavors. High-intensity sweeteners as used herein refer to substances classified as "sweeteners" in the "designated additives" designated by the Minister of Health, Labour and Welfare and the "existing additives" which are natural additives that have been used for many years and whose items have been determined. The substances included in "designated additives" and "existing additives" are listed on the website of the Japan Food Additives Association.

[0044] Specific examples of high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, monk fruit extract, rhamnose, and ribose.

[0045] The alcoholic beverage of the present invention preferably contains an acidic substance. An acidic substance is a substance that can impart a sour taste to a beverage. Generally, acidic substances are acidulants and acids or salts thereof that are harmless to the human body. The acidulants referred to here are substances classified as "acidulants" in the above-mentioned "designated additives" and "existing additives".

[0046] 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, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, and phosphoric acid. These can be used in the form of salts such as potassium salts and sodium salts, or in the form of buffer solutions.

[0047] One type of acidic substance may be used, or multiple types of substances may be used. Preferably, the acidic substance is citric acid, etc.

[0048] The alcoholic beverage of the present invention 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 included to enhance the refreshing feeling of the alcoholic beverage and make it easier to drink. For example, the aroma of concentrated fruit juice may decrease during the manufacturing process. The flavoring is useful to replenish the reduced aroma of the concentrated fruit juice. One type of citrus fruit flavoring may be used, or multiple types of flavorings may be used.

[0049] In the alcoholic beverage of the present invention, additional ingredients and food additives commonly used in the field of carbonated alcoholic beverages, such as colorants, flavorings, vitamins, amino acids, water-soluble dietary fiber, stabilizers, and emulsifiers, may be used as needed. Specific examples of colorants include caramel.

[0050] The alcoholic beverage of the present invention contains an extract content of 10% (w / w) or less. The extract content refers to the concentration of non-volatile solids contained in the alcoholic beverage, which mainly consists of carbohydrates and proteins. Reducing the extract content makes the aftertaste of the alcoholic beverage lighter. The extract content of the alcoholic beverage is preferably 6% (w / w) or less, more preferably 4% (w / w) or less.

[0051] In a preferred form, the extract content of the alcoholic beverage is 0.3-5% (w / w). )、 More preferably 0.5-3% (w / w), and even more preferably 0.6-2% (w / w). If the extract content of the alcoholic beverage is less than 0.3% (w / w), it becomes difficult to reduce off-flavors or pungent odors derived from alcohol.

[0052] The method for producing an alcoholic beverage of the present invention includes steps that are normally performed when producing an alcoholic beverage, as described below as an example. Predetermined amounts of drinking water, alcohol, citrus fruit juice, linalool and cis-3-hexenol, and other ingredients such as sweeteners, acidic substances, citrus fruit flavorings, and food additives are mixed uniformly. The resulting mixture is then cooled. Carbonation is performed as needed. The desired alcoholic beverage can then be produced by filling and sealing it into a container. The mixture may be filtered using a membrane filtration filter after carbonation. Alternatively, an intermediate liquid with concentrated components may be prepared and then diluted with water or carbonated water to prepare the alcoholic beverage.

[0053] The present invention will be further described in detail by the following examples, but the present invention is not limited thereto. [Examples]

[0054] <Example 1> Lemon-flavored alcoholic beverage

[0055] [Table 1]

[0056] 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. In Table 1, the lemon flavor was obtained by mixing 6.25 μm of citral (purity 96% or higher) with 30 ml of ethanol. Carbon dioxide was dissolved in base solution 1 to prepare a lemon-flavored alcoholic beverage with a gas volume of 3.3. This was designated as beverage sample 1-1.

[0057] The hardness of the beverage samples was adjusted as shown in Table 2 by adding "Deep Sea Water Mineral Hardness 3000" (manufactured by San-Ei Gen F.F.I. Co., Ltd., hardness 3,000 mg / L) to pure water. A base solution was prepared according to the composition shown in Table 1, except for adding water to the obtained water. Linalool in an amount equal to 0.07 ppm and cis-3-hexenol in an amount equal to the value shown in Table 2 (linalool concentration / cis-3-hexenol concentration) were added to the base solution, and carbon dioxide was dissolved in the same manner as above to prepare beverage samples 1-2 to 1-8.

[0058] The extract content (%(w / w)) and citric acidity (g / 100mL) of the obtained beverage samples 1-1 to 1-8 were measured. These were also subjected to sensory testing. The sensory testing of the beverage samples was carried out as follows.

[0059] Five members of the fruit-flavored alcoholic beverage development panel tasted each beverage sample and evaluated them on a 5-point scale, with 5 being the sample that met the criteria and 1 being the sample that did not. The evaluation criteria were: "Mid-range complexity," indicating the richness of the citrus flavor; "Crisp finish," indicating the absence of ethanol-derived off-flavors or irritating odors such as bitterness and astringency; and "Ease of drinking," indicating a mild flavor and light aftertaste. The average score of the five members was used. A score of 4 or higher was considered good. The results are shown in Table 2.

[0060] [Table 2]

[0061] <Example 2> Lemon-flavored alcoholic beverage

[0062] Beverage sample 2-1 was prepared by adding linalool in an amount equal to 0.07 ppm and cis-3-hexenol in an amount equal to 30 (linalool concentration / cis-3-hexenol concentration) to base solution 1, which had the composition shown in Table 1, and dissolving carbon dioxide in the same manner as in Example 1.

[0063] "Deep Sea Water Mineral Hardness 3000" (manufactured by San-Ei Gen F.F.I. Co., Ltd., hardness 3,000 mg / L) was added to pure water to adjust the hardness of the water to be added to the values ​​shown in Table 3. Except for adding water to the obtained water, a base solution was prepared according to the composition shown in Table 1, and carbon dioxide was dissolved in it in the same manner as above to prepare beverage samples 2-2 to 2-7.

[0064] The obtained beverage samples were subjected to sensory testing in the same manner as in Example 1. The results are shown in Table 3.

[0065] [Table 3]

[0066] In lemon-flavored alcoholic beverages with low extract content and alcohol content, containing lemon flavor and lacking hardness, an alcoholic odor was detected (Beverage Sample 1-1). By adding linalool and cis-3-hexenol in a balanced manner, the alcoholic odor and off-flavors were eliminated, and a clean finish was added to the aroma and taste (Beverage Samples 2-1 to 2-6). Increasing the hardness of the water added depth to the aroma and taste. When the balance of linalool and cis-3-hexenol was poor and the water hardness was increased too much, a bitter taste and off-flavors were detected (Beverage Samples 1-8, 2-7).

[0067] <Example 3> Grapefruit-flavored alcoholic beverage

[0068] [Table 4]

[0069] Base solution 2 was prepared with the composition shown in Table 4. Base solution 2 had an alcohol concentration of 4.0% (v / v) and a sweetness level of 1.0. In Table 4, the grapefruit flavor was obtained by mixing 300 μL of D-limonene (Food Grade) with 30 mL of ethanol. Carbon dioxide was dissolved in base solution 2 to prepare a grapefruit-flavored alcoholic beverage with a gas volume of 3.3. This was designated as beverage sample 3-1.

[0070] The hardness of the beverage sample was adjusted to 13 mg / L by adding "Deep Sea Water Mineral Hardness 3000" (manufactured by San-Ei Gen F.F.I. Co., Ltd., hardness 3,000 mg / L) to pure water. A base solution was prepared according to the composition shown in Table 1, except for adding water to the obtained water. Linalool in an amount equal to 2.38 ppm and cis-3-hexenol in an amount equal to 0.08 ppm were added to the base solution, and carbon dioxide was dissolved in the same manner as above to prepare beverage sample 3-2.

[0071] In the same manner as in Example 1, the extract content (%(w / w)) and citric acidity (g / 100mL) of the obtained beverage samples 3-1 and 3-2 were measured and subjected to a sensory evaluation. The results are shown in Table 5.

[0072] [Table 5]

[0073] The results in Table 5 show that adjusting water hardness and adding linalool and cis-3-hexenol can achieve both a rich flavor profile and a clean finish, even in grapefruit-flavored alcoholic beverages with low extract content and alcohol content.

Claims

1. A carbonated alcoholic beverage containing drinking water, carbon dioxide, 1-5% (v / v) alcohol, and citrus fruit flavoring, Extract content refers to the concentration of non-volatile solids contained in carbonated alcoholic beverages, ranging from 0.3% to 5% (w / w). Linalool concentration of 0.01 ppm to 10 ppm, A quantity of linalool and cis-3-hexenol such that the ratio of linalool concentration to cis-3-hexenol concentration (linalool concentration / cis-3-hexenol concentration) is between 15 and 55, and A carbonated alcoholic beverage having a hardness of 10-40 mg / L.

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

3. A carbonated alcoholic beverage according to claim 1 or 2, containing at least one selected from the group consisting of sweeteners and acidulants.

4. A carbonated alcoholic beverage according to any one of claims 1 to 3, which does not contain high-intensity sweeteners.

5. The carbonated alcohol beverage according to any one of claims 1 to 4, wherein the carbonated alcohol beverage contains 0.3 to 3% (w / w) of the extract.

6. A method for producing a carbonated alcoholic beverage containing drinking water, carbon dioxide, 1-5% (v / v) alcohol, and citrus fruit flavoring, A step of adjusting the extract content of the carbonated alcohol beverage, which refers to the concentration of non-volatile solids contained in the carbonated alcohol beverage, to 0.3 to 5% (w / w), A step of including an amount of linalool and cis-3-hexenol such that the ratio of linalool concentration to cis-3-hexenol concentration (linalool concentration / cis-3-hexenol concentration) is 15 to 55, and This process includes adjusting the hardness to 10-40 mg / L. A manufacturing method comprising containing the linalool in an amount with a concentration of 0.01 ppm to 10 ppm.

7. A method for achieving both a rich flavor and a clean finish in a carbonated alcoholic beverage containing drinking water, carbon dioxide, 1-5% (v / v) alcohol, and citrus fruit flavoring, A step of adjusting the extract content of the carbonated alcohol beverage, which refers to the concentration of non-volatile solids contained in the carbonated alcohol beverage, to 0.3 to 5% (w / w), A step of including an amount of linalool and cis-3-hexenol such that the ratio of linalool concentration to cis-3-hexenol concentration (linalool concentration / cis-3-hexenol concentration) is 15 to 55, and This process includes adjusting the hardness to 10-40 mg / L. The method involves incorporating the linalool in an amount with a concentration of 0.01 ppm to 10 ppm.

8. The method according to claim 6 or 7, wherein the extract content is adjusted to 0.3 to 3% (w / w).

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