Beverages containing aliphatic alcohols

Abstract

To provide an alcoholic beverage in which an oily irritating odor of an aliphatic alcohol is reduced.SOLUTION: An alcoholic beverage has a pH and an acidity controlled in a specific range, respectively.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beverage containing at least one compound selected from the group consisting of specific aliphatic alcohols, namely isobutanol, n-propanol, and isoamyl alcohol.

Background Art

[0002] In alcoholic fermentation, it is known that, in addition to ethanol, aliphatic alcohols such as isobutanol and isoamyl alcohol are produced as by-products. These aliphatic alcohols, which have a higher boiling point than ethanol, are generally called fusel oil. Fusel oil is one of the components that bring about a complex and deep aroma characteristic of various alcoholic beverages, while also presenting an irritating and oily smell.

[0003] As a method for reducing the fusel oil in alcoholic beverages, Patent Document 1 describes a method of using specific yeast cells in fermentation. Further, Patent Document 2 describes a technique of using limonene and / or nootkatone to mask the irritating smell while leaving the deep aroma and complex flavor of isobutanol and / or isoamyl alcohol.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The object of the present invention is to reduce the oily, pungent odor present in alcoholic beverages, namely isobutanol, n-propanol, and / or isoamyl alcohol. [Means for solving the problem]

[0006] The inventors of the present invention investigated ways to solve the above problems and found that adjusting the pH and acidity of beverages to a specific range is effective. In other words, the present invention relates to the following, but is not limited to these. 1. Bottled alcoholic beverages, It contains at least one compound selected from the group consisting of isobutanol, n-propanol, and isoamyl alcohol, and the total content of said compound is 0.05 to 30 ppm. The pH of the beverage is 3.2 or higher and less than 5.0. The acidity of the beverage in question, calculated as citric acid, is 0.26 g / 100 mL or higher. The aforementioned alcoholic beverage. 2. The beverage described in item 1, having an alcohol content of 1-16 v / v%. 3. A beverage containing carbon dioxide, as described in 1 or 2. 4. A beverage containing citric acid, as described in any one of items 1 to 3. 5. A beverage containing isoamyl alcohol, as described in any one of items 1 to 4. [Effects of the Invention]

[0007] The present invention relates to isobutanol, n-propanol, and / or isoamyl alcohol. It can reduce the oily, pungent odor that can be caused by dripping. In this specification, "oily, pungent odor" refers to a sharp, irritating smell similar to that found when opening gasoline or an oil-based marker, and includes a burning sensation and an oily aftertaste. In this specification, "burning sensation" refers to a sharp, irritating feeling in the mouth due to the alcohol, and "oily aftertaste" refers to a peculiar, unpleasant oily flavor that lingers in the mouth for a long time. Therefore, in the present invention, reducing the oily, pungent odor includes reducing the burning sensation, reducing the oily aftertaste, or both.

[0008] In one aspect of the present invention, it is possible to further maintain the complex and profound aroma and flavor characteristic of alcoholic beverages that the aliphatic alcohol possesses, thereby achieving a satisfying drinking experience as an alcoholic beverage. In this specification, "satisfaction" refers to the properties of an alcoholic beverage that provide a sense of satisfaction when consumed, such as the complexity of its flavor, the richness derived from the alcohol, and the length of the aftertaste.

[0009] Furthermore, certain aspects of the present invention can achieve high drinkability in alcoholic beverages containing aliphatic alcohols. In this specification, "drinkability" means the property of a beverage that makes it easy to drink and makes one want to drink multiple glasses. [Modes for carrying out the invention]

[0010] The alcoholic beverage of the present invention contains a specific aliphatic alcohol and has a specific range of pH and acidity. Unless otherwise specified, "ppm" as used herein refers to ppm in weight / volume (w / v), which is synonymous with "mg / L".

[0011] (Isobutanol, n-propanol, isoamyl alcohol) The alcoholic beverage of the present invention contains at least one compound selected from the group consisting of isobutanol, n-propanol, and isoamyl alcohol. In this specification, these compounds may be collectively referred to as aliphatic alcohols.

[0012] The beverage may contain only one kind of the aliphatic alcohol or two or more kinds thereof. The total content of the aliphatic alcohol in the beverage is 0.05 to 30 ppm, preferably 0.05 to 15 ppm. In certain embodiments, the total content is 0.05 to 10 ppm.

[0013] In one embodiment, the alcoholic beverage of the present invention contains isoamyl alcohol. Examples of the content of isoamyl alcohol in the beverage of this embodiment are 0.05 to 30 ppm, 0.05 to 15 ppm, or 0.05 to 10 ppm.

[0014] In another embodiment, the alcoholic beverage of the present invention contains n-propanol. Examples of the content of n-propanol in the beverage of this embodiment are 0.05 to 30 ppm, 0.05 to 15 ppm, or 0.05 to 10 ppm.

[0015] In another embodiment, the alcoholic beverage of the present invention contains isobutanol. Examples of the content of isobutanol in the beverage of this embodiment are 0.05 to 30 ppm, 0.05 to 15 ppm, or 0.05 to 10 ppm.

[0016] In another embodiment, the alcoholic beverage of the present invention contains isoamyl alcohol and n-propanol, isoamyl alcohol and isobutanol, n-propanol and isobutanol, or isoamyl alcohol, n-propanol, and isobutanol.

[0017] The contents of isobutanol, n-propanol, and isoamyl alcohol in the beverage may be measured by any method known to those skilled in the art, but can be measured, for example, by the following method.

[0018] <Analysis Conditions of Aliphatic Alcohols> Measuring Instrument: GC 6890N (manufactured by Agilent Technologies) Column: 5% CARBOWAX 20M, 80 / 120 Carbopack BAW, 8FT x 1 / 4IN x 2mmID GLASS (manufactured by Merck) Carrier Gas: Nitrogen Gas Flow Rate: 18.8 mL / min Inlet Temperature: 200 °C Column Temperature: 70 °C (held for 0 minutes) to 154 °C (held for 10 minutes), heating rate 4 °C / min Injection Volume: 1.0 μL Detector: FID (pH) The pH of the beverage of the present invention is 3.2 or more and less than 5.0, preferably 3.3 or more and less than 5.0, more preferably 3.5 or more and less than 5.0, more preferably 3.5 to 4.5, more preferably 3.6 to 4.2, and more preferably 3.7 to 4.1.

[0019] In the present specification, the pH of the beverage means the pH measured in the state without carbon dioxide gas. Therefore, for example, the pH can be measured after performing the steps of degassing and shaking the beverage. When the pH is adjusted to an appropriate range together with the acidity, the greasy and pungent odor of the aliphatic alcohol can be reduced.

[0020] For adjusting the pH, pH adjusters such as malic acid, phosphoric acid, lactic acid, tartaric acid, succinic acid, gluconic acid, phytic acid, acetic acid, fumaric acid, sodium bicarbonate, sodium hydrogen carbonate, sodium citrate, potassium citrate, potassium carbonate, etc. can be used.

[0021] (Acidity) The acidity of the beverage of the present invention is 0.26 g / 100 mL or more, preferably 0.30 g / 100 mL or more, more preferably 0.41 g / 100 mL or more, and more preferably 0.41 to 0.80 g / 100 mL. By adjusting the acidity along with the pH to an appropriate range, the oily, pungent odor of aliphatic alcohols can be reduced.

[0022] In this specification, "acidity" refers to a value that indicates the acid content in a decarbonized state. It can be calculated from the amount of alkali (pH 7.0) required for neutralization when a certain amount of beverage (sample) is neutralized with an alkali such as sodium hydroxide in a decarbonized state. An automatic titrator (such as Mettler Toledo DL50) can be used to measure acidity. In this invention, the acidity is calculated by converting it to the amount of citric acid (calculated from the amount of neutralization, assuming that all the acid contained in the beverage is citric acid).

[0023] To adjust the acidity, organic or inorganic acids such as citric acid, malic acid, phosphoric acid, lactic acid, tartaric acid, succinic acid, gluconic acid, phytic acid, acetic acid, and fumaric acid can be used. (Alcohol content) The beverage of the present invention contains alcohol. The term "alcohol" as used herein means ethanol unless otherwise specified.

[0024] The alcohol content of the beverage of the present invention is preferably 1 to 16 v / v%, and more preferably The ratio is 3-16V / v%, more preferably 3-12V / v%, and more preferably 3-10V / v%.

[0025] Alcohol may be incorporated into the beverage by any means, but since one particularly preferred embodiment of the present invention is an RTD such as chuhai, it is preferable that the beverage of the present invention contains distilled spirits. The distilled spirits are not limited by their raw materials or manufacturing method. Examples of such distilled spirits include spirits (e.g., vodka, rum, tequila, gin, aquavit, korn), brewing alcohol, neutral spirits, liqueurs, whiskey, brandy, and shochu. Alternatively, these distilled spirits may be used infused with fruits, vegetables, tea, spices, herbs, etc.

[0026] In this specification, the alcohol content of a beverage can be measured by any known method, but for example, it can be measured by a vibrating densimeter. Specifically, a sample is prepared by removing carbon dioxide from the beverage by filtration or ultrasound, and the sample is then subjected to direct-fire distillation. The density of the resulting distillate at 15°C is measured, and the alcohol content can be calculated by converting it using "Table 2 Conversion Table for 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).

[0027] 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.

[0028] (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.

[0029] 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.

[0030] (fruit juice) The beverage of the present invention may contain fruit juice. The fruit juice may be in any form, such as straight juice obtained by squeezing fruit, or concentrated juice. Clear juice or cloudy juice may also be used, as well as whole fruit juice obtained by crushing the entire 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.

[0031] The type of fruit juice is not particularly limited, but examples include citrus juices (orange juice, Satsuma mandarin juice, grapefruit juice, lemon juice, lime juice, yuzu juice, Iyokan juice, Natsumikan juice, Hassaku juice, Ponkan juice, Shikuwasa juice, Kabosu juice, etc.), apple juice, grape juice, peach juice, tropical fruit juices (pineapple juice, guava juice, banana juice, mango juice, acerola juice, lychee juice, papaya juice, passion fruit juice, etc.), other fruit juices (plum juice, pear juice, apricot juice, Japanese apricot juice, berry juice, kiwi fruit juice, etc.), strawberry juice, melon juice, etc. These juices may be used individually or in combination of two or more types.

[0032] The fruit juice content in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w%, less than 10 w / w%, or 0 to 9 w / w% when converted to a fruit juice percentage. In this invention, the "fruit juice content" in a beverage is calculated using the amount of fruit juice (g) added to 100g of the beverage, according to the following conversion formula. 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.

[0033] Fruit juice content (w / w%) = <Amount of fruit juice (g)> × <Concentration ratio> / 100 mL / <Specific gravity of beverage> × 100 (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, and quality stabilizers, as long as they do not impair the effects of the present invention.

[0034] In one embodiment of the present invention, the total content of iso-alpha acids is 0 to 0.0001 g / L. In another embodiment of the present invention, the weight ratio of citric acid content to tartaric acid content is 1.1 or higher.

[0035] (Packaged beverages) The beverage of the present invention is provided in a containerized form. The container form includes, but is not limited to, metal containers such as cans, PET bottles, paper cartons, glass bottles, pouches, etc. 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.

[0036] (Related methods) In another aspect, the present invention relates to a method for reducing the oily, pungent odor of an alcoholic beverage containing at least one compound selected from the group consisting of isobutanol, n-propanol, and isoamyl alcohol, wherein the total content of the compound is 0.05 to 30 ppm. The method comprises the following steps: A process of adjusting the pH of the beverage to 3.2 or higher and less than 5.0, and A process to adjust the acidity (in terms of citric acid) of the beverage to 0.26 g / 100 mL or more.

[0037] The method may further include a step of blending the raw materials so that the total content of aliphatic alcohols in the beverage is between 0.05 and 30 ppm. The types of components in the beverage, their content, acidity, pH, carbon dioxide pressure, and preferred ranges thereof, as well as the method for adjusting them, are as described above or are obvious from them with respect to the beverage of the present invention. The timing is also not limited. For example, all of the above steps may be performed simultaneously, separately, or in any order. It is sufficient that the final beverage obtained satisfies the above conditions.

[0038] (Numerical range) For clarity, numerical ranges in this specification include their endpoints, i.e., the lower and upper limits. [Examples]

[0039] The present invention will be described below based on examples, but the present invention is not limited to these examples. (Test Example 1) The taste of isoamyl alcohol and the effect of pH and acidity on it. Several sample beverages with an alcohol content of 7v / v% were prepared, and sensory evaluations were performed on them.

[0040] Specifically, an aqueous alcohol solution with an alcohol content of 7 v / v% was prepared, and its pH, acidity (in terms of citric acid equivalent), and isoamyl alcohol content were varied. Acidity was adjusted using citric acid, and a small amount of pH adjuster was used to adjust the pH.

[0041] Next, four expert panelists performed a sensory evaluation of each sample beverage according to the following criteria, and the average score was calculated. (Lack of burning intensity) 1 point: You can really feel the burning sensation. 2 points: It gives off a burning feeling. 3 points: There's a slight burning sensation. 4 points: Doesn't really give off a burning feeling. 5 points: Doesn't feel like it's burning with passion. (Weak oily aftertaste) 1 point: A strong oily aftertaste is noticeable. 2 points: There is a greasy aftertaste. 3 points: There is a slightly oily aftertaste. 4 points: Not much of a greasy aftertaste. 5 points: No greasy aftertaste. (The drinking experience as an alcoholic beverage) 1 point: It doesn't have much of a satisfying drinking experience as an alcoholic beverage. 2 points: It's not very satisfying as an alcoholic beverage. 3 points: It has a slightly high level of body as an alcoholic beverage. 4 points: Highly satisfying as an alcoholic beverage. 5 points: Very satisfying to drink as an alcoholic beverage. (Drinkability) 1 point: Low drinkability 2 points: Slightly low drinkability 3 points: Slightly high drinkability 4 points: High drinkability 5 points: Very drinkable. (comprehensive evaluation) 1 point: Undesirable 2 points: Somewhat undesirable 3 points: Somewhat favorable 4 points: Favorable 5 points: Very favorable The overall evaluation assessed whether the taste was pleasing overall, separate from the four items mentioned above.

[0042] It is undesirable if two or more items score in the 2-point range in the sensory evaluation, or if one or more items score in the 1-point range. Conversely, an overall score of 3 points or higher is considered a pass. This evaluation test is based on other test examples. They also used it.

[0043] To minimize individual differences in evaluation, the expert panel established a common understanding of the relationship between each score and taste beforehand, using standard samples corresponding to each score. The results are shown in the table below.

[0044] [Table 1]

[0045] As the isoamyl alcohol content increased, the oily aftertaste also increased. Adjusting both the pH and acidity to an appropriate range reduced this aftertaste (Samples 1-6). This effect was also observed when the concentration of isoamyl alcohol was increased (Sample 7).

[0046] (Test Example 2) Effect of pH and Acidity In the same manner as in Test Example 1, several sample beverages with an alcohol content of 7v / v% were prepared and subjected to sensory evaluation.

[0047] The isoamyl alcohol content in the sample beverages was fixed, and their pH or acidity (in terms of citric acid) was varied. The results are shown in the table below.

[0048] [Table 2]

[0049] Favorable effects were obtained within a specific pH range and a relatively wide acidity range. (Test Example 3) Sample beverages were prepared under various conditions, following the procedures of Test Examples 1 and 2.

[0050] First, sample beverages similar to samples 2 and 5 were prepared using malic acid instead of citric acid (samples 13 and 14). Furthermore, the alcohol content and isoamyl alcohol content were varied (samples 15-20). In this case, citric acid was used instead of malic acid. The results are shown in the table below.

[0051] [Table 3]

[0052] No effect was observed when the type of acid was changed (Samples 13 and 14). Furthermore, favorable effects were observed across a wide range of alcohol content and a specific range of isoamyl alcohol content.

[0053] (Test Example 4) n-propanol and isobutanol Similar tests to those in Test Examples 1 and 2 were conducted using n-propanol or isobutanol instead of isoamyl alcohol. The results are shown in the table below.

[0054] [Table 4]

[0055] The same trend was observed when using either n-propanol or isobutanol as when using isoamyl alcohol. Furthermore, favorable effects were also observed when all three components were used simultaneously.

Claims

1. A bottled alcoholic beverage, It contains all three compounds: isobutanol, n-propanol, and isoamyl alcohol, with the total content of these compounds being 0.05 to 30 ppm. The pH of the beverage is 3.2 to 4.

5. The acidity of the beverage in terms of citric acid is 0.26 to 0.80 g / 100 mL. The alcohol content is 3-7 v / v%. The aforementioned alcoholic beverage.

2. A beverage according to claim 1, which contains carbon dioxide.

3. A beverage according to claim 1 or 2, which contains citric acid.

Images