Alcoholic beverages containing ethyl palmitate

Abstract

To reduce alcohol sensation in an alcoholic beverage.SOLUTION: An alcoholic beverage comprises ethyl palmitate and limonene and / or capsaicin.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an alcoholic beverage containing ethyl palmitate, specifically, an alcoholic beverage containing ethyl palmitate and limonene and / or capsaicin, and related methods.

Background Art

[0002] In alcoholic beverages, the alcohol feeling such as the pungency of alcohol often becomes a problem. Several methods for solving such problems are known. For example, a method using specific saccharides (Patent Document 1) and a method using 2,6-nonadienol (Patent Document 2) are known.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] The problem of the present invention is to reduce the alcohol feeling in an alcoholic beverage. More specifically, the problem of the present invention is to reduce the alcohol pungency of an alcoholic beverage and / or to impart mellowness to an alcoholic beverage.

Means for Solving the Problems

[0005] As a result of intensive studies, the present inventors have found that when ethyl palmitate is used in an alcoholic beverage, it is possible to reduce the alcohol feeling. Further, the present inventors have found that when limonene and / or capsaicin is used in addition to ethyl palmitate, there is a possibility that the alcohol feeling can be further reduced.

[0006] The present invention relates to, but is not limited to, the following. (1) An alcoholic beverage containing ethyl palmitate and limonene and / or capsaicin. (2) The beverage described in (1), wherein the limonene content is 1 to 50 ppm and the ethyl palmitate content is 1 to 100 ppm. (3) The beverage described in (1) or (2), having a limonene content of 10 to 50 ppm. (4) A beverage as described in any one of items (1) to (3), wherein the capsaicin content is 1 to 100 ppm and the ethyl palmitate content is 1 to 100 ppm. (5) A beverage as described in any one of items (1) to (4), having a capsaicin content of 10 to 100 ppm. (6) A beverage as described in any one of items (1) to (5), having an alcohol content of 1 to 9 v / v%. (7) A beverage containing carbon dioxide, as described in any one of items (1) to (6). (8) A beverage that is in a container and is one of the beverages described in any one of items (1) to (7). (9) A method for reducing the alcoholic taste in alcoholic beverages, The method comprising the step of mixing raw materials such that the alcoholic beverage contains ethyl palmitate and limonene and / or capsaicin. [Effects of the Invention]

[0007] The present invention can reduce the sensation of alcohol in alcoholic beverages. Specifically, it can reduce the alcoholic bite of alcoholic beverages and / or impart a smoother taste to them.

[0008] In this specification, "alcohol irritation" refers to a tingling or stinging sensation on the tongue or throat caused by alcohol. Furthermore, with respect to alcoholic beverages, "to impart smoothness" means to reduce the alcohol irritation. [Modes for carrying out the invention]

[0009] The alcoholic beverage containing ethyl palmitate and limonene and / or capsaicin according to the present invention, and related methods will be described below. Unless otherwise specified, "ppm" used in this specification means ppm by weight / volume (w / v), which is synonymous with "mg / L".

[0010] (Ethyl palmitate) The beverage of the present invention contains ethyl palmitate. The content is preferably 1 to 100 ppm, more preferably 1 to 50 ppm, and still more preferably 10 to 50 ppm.

[0011] In the present invention, ethyl palmitate can reduce the alcohol feeling. Ethyl palmitate has hitherto been known to have a waxy odor. The fact that a substance having such an odor can reduce the alcohol feeling was surprising.

[0012] The content of ethyl palmitate may be measured by any known method such as GC-MS, GC, HPLC method, etc. A typical example of GC analysis method is shown below. <GC analysis method> The beverage as a sample is subjected to gas chromatography analysis (GC) under the following conditions. The analysis conditions of GC are as follows. GC apparatus: Agilent Technologies GC 6890N GC oven temperature condition: 40 °C (5 min) → 10 °C / min → 230 °C (10 min) Column: HP-ULTRA2 (manufactured by J&W) inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm Split ratio: 15:1 Inlet temperature: 250 °C Detector: FID Gas type for sample vaporization: Helium Detector temperature: 260 °C Injection volume: 2 μl Identification and quantification: Components and concentrations are identified by retention time of peaks. Standard substance: Ethyl palmitate (Limonene) When the beverage of the present invention contains limonene, its content is preferably 1 to 50 ppm, more preferably 10 to 50 ppm, and even more preferably 30 to 50 ppm.

[0013] In this specification, the term "limonene" means d-limonene. In the present invention, limonene can reduce the alcohol feeling together with ethyl palmitate. Note that the content of limonene may be measured by any known method such as GC-MS or HPLC method. The typical analysis conditions of GC-MS are shown below.

[0014] <GC-MS analysis conditions> The beverage to be the sample is subjected to gas chromatography-mass spectrometry (GC-MS) under the following conditions. The analysis conditions of GC are as follows. GC device: Agilent Technologies GC-MSD GC oven temperature conditions: 40°C (5 minutes) - 6°C / min - 240°C Mass spectrometry (MS) conditions Quadrupole setting value: 150 Ion source setting value: 230 Area value calculation conditions Total ion mode Mass (LOW): 35 Mass (HIGH): 550 Column: DB-WAXETR 60m, inner diameter 320 μm, film thickness 0.25 μm Sample pretreatment conditions: 80 μL of the sample and 20 μL of the internal standard substance (methyl decanoate 20 ppm Alcohol aqueous solution) are mixed in a 20 mL screw cap vial Dynamic headspace conditions Device: Gestel MPS Adsorbent: TENAX Sample vaporization temperature: 80°C Sample vaporization gas supply amount: 3000 ml Sample vaporization gas supply rate: 100 ml / min Type of gas used for sample vaporization: Nitrogen Peak retention time: Components and concentrations are identified by MS analysis. Standard substance: Limonene Furthermore, the beverage of the present invention containing limonene may or may not contain the capsaicin described below.

[0015] (Capsaicin) If the beverage of the present invention contains capsaicin, its content is preferably 1 to 100 ppm, more preferably 10 to 100 ppm, and more preferably 50 to 100 ppm. The beverage of the present invention containing capsaicin may or may not contain limonene.

[0016] In this invention, capsaicin, together with ethyl palmitate, can reduce the alcoholic sensation. The capsaicin content may be measured by any known method, such as GC-MS or HPLC.

[0017] (alcohol) The beverage of the present invention is a beverage containing alcohol, i.e., an alcoholic beverage. The term "alcohol" as used herein means ethanol unless otherwise specified.

[0018] The alcohol content of the beverage of the present invention is 1 to 9 v / v%, preferably 3 to 9 v / v%, and more preferably 5 to 9 v / v%. When the alcohol content is within the above range, the sensation of alcohol tends to be reduced.

[0019] In this specification, the alcohol content of a beverage is measured by any known method. It is possible to measure it, for example, by a vibrating densimeter. Specifically, Alternatively, a sample can be prepared by removing carbon dioxide from a beverage by filtration or ultrasonic means as needed, then steam distillation of the sample, measuring the density of the resulting distillate at 15°C, and converting it using "Table 2: Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," which is an appendix to the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0020] The beverage of the present invention may contain alcohol by any means, but typically, the beverage of the present invention contains a distilled spirit, thereby containing alcohol. The distilled spirit is not limited by its raw materials or manufacturing method. Examples of such distilled spirits include whiskey, brandy, spirits (e.g., vodka, rum, tequila, gin, aquavit), neutral spirits, liqueurs, and shochu. Preferably, the distilled spirit is whiskey, brandy, or a neutral spirit.

[0021] The type of alcoholic beverage of the present invention is not particularly limited, but is preferably a highball, chuhai (shochu cocktail), cocktail, or sour. When the terms "highball" and "chuhai" are used in relation to the beverage of the present invention, they mean a beverage containing water, distilled spirits, and carbon dioxide. Highballs and chuhai may further contain fruit juice. When the term "sour" is used in relation to the beverage of the present invention, it means a beverage containing spirits, acidic fruit juice such as citrus, a sweetener, and carbon dioxide. When the term "cocktail" is used in relation to the beverage of the present invention, it means an alcoholic beverage made by mixing fruit juice or the like with a base liquor.

[0022] (Carbon dioxide) The beverage of the present invention may contain carbon dioxide. Carbon dioxide can be added to the beverage by methods commonly known to those skilled in the art, for example, but not limited to these, by dissolving carbon dioxide in the beverage under pressure, mixing carbon dioxide and the beverage in a pipe using a mixer such as a carbonator from Zuhenhagen, or by spraying the beverage into a tank filled with carbon dioxide to allow the beverage to absorb the carbon dioxide, or by mixing the beverage with carbonated water. The carbon dioxide pressure is adjusted using these means as appropriate.

[0023] If the beverage of the present invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 4.5 kgf / cm². 2 , more preferably 0.8~2.8 kgf / cm² 2 In this invention, the carbon dioxide pressure can be measured using the GVA-500A gas volume measuring device manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and after degassing (snifting) and shaking the air inside the container using the gas volume measuring device, the carbon dioxide pressure is measured. In this specification, unless otherwise specified, carbon dioxide pressure refers to the carbon dioxide pressure at 20°C.

[0024] (Fruit juice or vegetable juice) The beverage of the present invention may contain fruit juice and / or vegetable juice. The fruit juice may be in the form of straight juice, which is obtained by squeezing fruit, or concentrated juice, which is obtained by concentrating fruit. Clear juice or cloudy juice may also be used, as well as whole fruit juice obtained by crushing the whole fruit including the outer skin and removing only particularly coarse solids such as seeds, fruit puree obtained by straining the fruit, or juice obtained by crushing or extracting the pulp of dried fruit. Vegetable juice can also be used in the same form as the fruit juice described above.

[0025] The types of fruit juices are not particularly limited, but examples include citrus fruits (orange, Satsuma mandarin, grapefruit, lemon, lime, yuzu, Iyokan, Natsumikan, Hassaku, Ponkan, Shikuwasa, Kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peach, plum, apricot, Japanese apricot, cherry, etc.), ginger fruits (grape, blackcurrant, blueberry, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, lychee, etc.), and fruit-like vegetables (strawberry, melon, watermelon, etc.). These fruit juices may be used individually or in combination of two or more. Vegetable juices may also be used individually or in combination of two or more.

[0026] The fruit juice content in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w%, or less than 10 w / w%, when converted to a fruit juice percentage. In this invention, the "fruit juice content" in a beverage is calculated using the following conversion formula based on the amount of fruit juice (g) added to 100ml of the beverage. When calculating the concentration ratio, the JAS standard shall be followed, and the refractometer readings for sugars such as sugars and honey added to the fruit juice shall be excluded.

[0027] Fruit juice content (w / w%) = <Amount of fruit juice (g)> × <Concentration ratio> / 100 mL / <Density of beverage> × 100 The vegetable juice content in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w%, or less than 10 w / w%. Here, the vegetable juice content is determined according to the fruit juice content converted to the above fruit juice ratio.

[0028] (Other ingredients) In addition to the effects of the present invention, the beverage may also contain additives commonly used in beverages, such as flavorings, vitamins, colorants, antioxidants, preservatives, seasonings, extracts, pH adjusters, citric acid, quality stabilizers, etc., as long as they do not impair the effects of the present invention.

[0029] (Packaged beverages) The beverage of the present invention can be provided in a containerized form. Container forms include, but are not limited to, metal containers such as cans, PET bottles, paper cartons, glass bottles, and pouches. For example, a sterilized containerized product can be produced by a method of heat sterilization, such as retort sterilization, after filling the beverage of the present invention into a container, or by a method of sterilizing the beverage and then filling it into a container.

[0030] (method) In another aspect, the present invention is a method for producing an alcoholic beverage. The method includes the step of mixing raw materials such that the alcoholic beverage contains ethyl palmitate and limonene and / or capsaicin. The raw materials include limonene or a limonene-containing material (fruit juice, flavoring, etc.) and / or capsaicin or a capsaicin-containing material (fruit juice, flavoring, etc.), ethyl palmitate or a ethyl palmitate-containing material, water, and other raw materials as needed. The other raw materials are obvious from the above description of the beverage. The method may also include the steps of adjusting the limonene content in the beverage to 1 to 50 ppm and adjusting the ethyl palmitate content in the beverage to 1 to 100 ppm, or the steps of adjusting the capsaicin content in the beverage to 1 to 100 ppm and adjusting the ethyl palmitate content in the beverage to 1 to 100 ppm. This method can reduce the alcoholic taste in alcoholic beverages, and therefore, in another sense, it is also a way to reduce the alcoholic taste in alcoholic beverages.

[0031] The method for adjusting the content of ethyl palmitate and limonene and / or capsaicin in the beverage is self-evident from the above description of the beverage. The timing is also not limited. For example, the above steps may be performed simultaneously, separately, or in any order. The only requirement is that the final beverage satisfies the above conditions. Furthermore, the preferred range of content for the above components is as described above for the beverage. In addition, specific examples and amounts of other additional components are also as described above for the beverage.

[0032] (Numerical range) For clarity, numerical ranges in this specification include their endpoints, i.e., lower and upper limits. For example, a range represented by "1-2" includes 1 and 2. [Examples]

[0033] The present invention will be described below based on examples, but the present invention is not limited to these examples. It's not that. (Sensory evaluation method) Four expert panelists tasted the sample beverages obtained in each of the test examples described below, and evaluated them on a 10-point scale for alcohol irritation (tingling sensation), smoothness, and overall evaluation, and calculated the average value.

[0034] Each evaluation was conducted according to the following criteria. Alcohol irritation (tingling sensation): 10. I feel a very strong tingling sensation. 8. You feel a strong tingling sensation. 6. You feel a tingling sensation. 4. I don't feel much of a tingling sensation. 2. No tingling sensation is felt. 0 I don't feel any tingling sensation at all. Smoothness: 10. I feel a very strong sense of smoothness. 8. I strongly feel the smoothness. 6. It has a smooth taste. 4. I don't really feel any smoothness. 2. I can't feel any smoothness. 0. I can't feel any smoothness at all. comprehensive evaluation: The overall aroma and taste of the alcoholic beverage (a complex flavor profile consisting of the characteristic sweetness, bitterness, complexity, body, and stimulating sensations of alcoholic beverages) were evaluated on a 10-point scale.

[0035] 10 Very good 8 Good 6. Fairly good 4 Slightly better 2 Not good 0 Not good at all To minimize individual differences in evaluation, each panelist used a standard sample corresponding to each score to establish a common understanding of the relationship between each score and taste before conducting the evaluation test.

[0036] (Test Example 1) Sample beverages were prepared by adding various amounts of ethyl palmitate to an aqueous alcohol solution with an alcohol content of 5 v / v% (control: sample No. 1) (samples No. 2-5), and their effects were confirmed. Furthermore, various amounts of limonene were added, and their effects were confirmed (samples No. 6-17). The results are shown below. It was shown that ethyl palmitate reduces the sensation of alcohol. It was also shown that adding limonene further reduced the sensation of alcohol.

[0037] [Table 1]

[0038] Next, the same experiment was conducted with an alcohol aqueous solution containing 9 v / v% alcohol (control: sample No. 18). A similar trend was observed, but the reduction in the sensation of alcohol was greater.

[0039] [Table 2]

[0040] (Test Example 2) When the same experiment as in Test Example 1 was conducted without using citric acid, the same trend as in Test Example 1 was observed. The results are shown below.

[0041] [Table 3]

[0042] (Test Example 3) The same test as in Test Example 1 was performed using capsaicin instead of limonene. Specifically, sample beverages were prepared by adding various amounts of ethyl palmitate to an aqueous alcohol solution with an alcohol content of 5 v / v% (control: sample No. 1) (samples No. 2-5), and the effect was confirmed. Furthermore, the effect of adding various amounts of capsaicin was confirmed (samples No. 6-17). The results are shown below. It was shown that ethyl palmitate reduces the sensation of alcohol. It was also shown that adding capsaicin further reduced the sensation of alcohol.

[0043] [Table 4]

[0044] Next, the same experiment was conducted with an alcohol aqueous solution containing 9 v / v% alcohol (control: sample No. 18). A similar trend was observed, but the reduction in the sensation of alcohol was greater.

[0045] [Table 5]

[0046] (Test example 4) When the same experiment as in Test Example 3 was conducted without using citric acid, the same trend as in Test Example 3 was observed. The results are shown below.

[0047] [Table 6]

Claims

1. An alcoholic beverage containing ethyl palmitate, limonene, and a distilled spirit, wherein the limonene content is 1 to 50 ppm, the ethyl palmitate content is 10 to 100 ppm, the alcohol content is 1 to 9 v / v%, and the distilled spirit is selected from the group consisting of whiskey, vodka, rum, tequila, gin, aquavit, neutral spirits, and liqueurs.

2. The beverage according to claim 1, wherein the limonene content is 10 to 50 ppm.

3. An alcoholic beverage containing ethyl palmitate, capsaicin, and distilled spirits, wherein the capsaicin content is 1 to 100 ppm, the ethyl palmitate content is 10 to 100 ppm, the alcohol content is 1 to 9 v / v%, and the distilled spirits are selected from the group consisting of whiskey, vodka, rum, tequila, gin, aquavit, neutral spirits, and liqueurs.

4. The beverage according to claim 3, wherein the capsaicin content is 10 to 100 ppm.

5. A beverage according to any one of claims 1 to 4, wherein the alcohol content is 3 to 9 v / v%.

6. A beverage according to any one of claims 1 to 5, comprising carbon dioxide.

7. A beverage according to any one of claims 1 to 6, which is a packaged beverage.

8. A method for reducing the sensation of alcohol in an alcoholic beverage containing distilled spirits having an alcohol content of 1 to 9 v / v%, The process includes a step of mixing raw materials so that the alcoholic beverage contains 10 to 100 ppm of ethyl palmitate and 1 to 50 ppm of limonene. The method wherein the distilled spirit is selected from the group consisting of whiskey, vodka, rum, tequila, gin, aquavit, neutral spirits, and liqueurs.

9. A method for reducing the sensation of alcohol in an alcoholic beverage containing distilled spirits having an alcohol content of 1 to 9 v / v%, The process includes a step of mixing raw materials so that the alcoholic beverage contains 10 to 100 ppm of ethyl palmitate and 1 to 100 ppm of capsaicin. The method wherein the distilled spirit is selected from the group consisting of whiskey, vodka, rum, tequila, gin, aquavit, neutral spirits, and liqueurs.

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