Beverages containing polysaccharides

Abstract

To provide a beverage comprising polysaccharides, in which the sharpness of aftertaste of the alcoholic beverage is improved.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 an alcoholic beverage containing a polysaccharide.

Background Art

[0002] Polysaccharides have various functions and are also used in alcoholic beverages and alcoholic taste beverages. For example, in Patent Document 1, a polysaccharide is used to improve the quality of the sweetness of acesulfame potassium in an alcoholic beverage.

[0003] Also, in Patent Document 2, a polysaccharide is used to mask the flavor of citrus fruits.

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 present inventors have found that although polysaccharides have a favorable effect on alcoholic beverages, they reduce the sharpness of the aftertaste of the alcoholic beverage. An object of the present invention is to improve the sharpness of the aftertaste of an alcoholic beverage containing a polysaccharide.

Means for Solving the Problems

[0006] The present inventors have studied to find means for solving the above problems and have found that it is effective to adjust the pH and acidity of the beverage within a specific range. That is, the present invention relates to the following, although not limited thereto. 1. Bottled alcoholic beverages, It contains 0.5-5.0 w / v% polysaccharides, 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. A bottled beverage as described in paragraph 1, having an alcohol content of 1-16 v / v%. 3. A packaged beverage as described in 1 or 2, which contains carbon dioxide. 4. A beverage containing citric acid, as described in any one of items 1 to 3. 5. The beverage according to any one of items 1 to 4, wherein the polysaccharide is at least one selected from the group consisting of polydextrose, dextrin, and indigestible glucan. 6. A beverage containing polydextrose, as described in any one of items 1 to 5. [Effects of the Invention]

[0007] The present invention can improve the crispness of the aftertaste of an alcoholic beverage containing polysaccharides. In this specification, "crispness of aftertaste" means exhibiting a well-defined flavor and a clean finish that pairs well with food.

[0008] Furthermore, if the beverage of the present invention contains carbonation, the present invention can also improve the crispness of the carbonation sensation. In this specification, "crispness of carbonation sensation" refers to a refreshing and pleasant carbonation sensation. This means not to dwell on it excessively.

[0009] Furthermore, in certain embodiments of the present invention, the richness of flavor or the satisfying taste of an alcoholic beverage can be improved. In this specification, "richness of flavor or satisfying taste of an alcoholic beverage" refers to the properties of an alcoholic beverage that provide a sense of satisfaction when consumed, such as the complexity of flavor, the richness derived from alcohol, and the length of the aftertaste.

[0010] Furthermore, certain aspects of the present invention can achieve high drinkability in alcoholic beverages containing polysaccharides. 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]

[0011] The alcoholic beverage of the present invention contains polysaccharides and has a specific range of pH and acidity. (polysaccharide) The alcoholic beverage of the present invention contains 0.5 to 5.0 w / v%, preferably 0.7 to 4.5 w / v%, more preferably 0.8 to 4.0 w / v%, and more preferably 1.0 to 3.5 w / v% of polysaccharides. The beverage may contain only one type of polysaccharide, or two or more types of polysaccharides. Therefore, unless otherwise specified, the polysaccharide content in the beverage of the present invention refers to the total content of those polysaccharides.

[0012] In this specification, "polysaccharide" means a sugar in which 10 or more monosaccharides are linked by glycosidic bonds. That is, a "polysaccharide" is a sugar in which the number of monosaccharides constituting the sugar chain is 10 or more. Preferred examples of polysaccharides are chain-like polysaccharides, i.e., polysaccharides in which the constituent sugars are linked in a linear and / or branched chain. The constituent sugars are not particularly limited, but include sugars and sugar alcohols, and do not include sugar acids. Examples of constituent sugars include glucose, sorbitol, fructose, xylose, galactose, and mannose, with glucose and sorbitol being preferred. The majority of the constituent sugars of a preferred polysaccharide, for example 90% or more, can be selected from the above examples of constituent sugars, but the remaining trace constituent sugars may be other constituent sugars. The bonding configuration of the constituent sugars is typically selected from the group consisting of α-1,2 bonds, α-1,3 bonds, α-1,4 bonds, α-1,6 bonds, β-1,2 bonds, β-1,3 bonds, β-1,4 bonds, and β-1,6 bonds.

[0013] Examples of preferred polysaccharides used in the present invention are starch, β-glucan, resistant dextrin, polydextrose, dextrin, resistant glucan, isomalto-dextrin, and preferably, the polysaccharide is selected from the group consisting of polydextrose, dextrin, and resistant glucan.

[0014] "Polydextrose" as used herein means a water-soluble dietary fiber obtained by polymerizing glucose (dextrose) and sorbitol in the presence of citric acid. An example of its commercial product is "Litesse" (Danisco Japan Co., Ltd.).

[0015] "Dextrin" as used herein means a carbohydrate obtained by reducing the molecular weight of starch, such as corn starch or potato starch, by chemical or enzymatic methods and its equivalents. An example of its commercial product is Smart Taste (registered trademark, San-Ei Gen F.F.I., Inc.).

[0016] "Resistant glucan" as used herein means a resistant glucan (glucose polymer), and its sugar chain may contain monosaccharides other than glucose or oligosaccharides containing these monosaccharides. Resistant glucan is a new water-soluble dietary fiber obtained in recent years by heating and polymerizing sugars using activated carbon as a reaction catalyst instead of an acid catalyst. Examples thereof include Fit Fiber #80 (registered trademark, manufactured by Nippon Shokuhin Kako Co., Ltd.), etc.

[0017] The meanings and definitions of other polysaccharides are well known to those skilled in the art, and these polysaccharides can be produced by known methods or are available on the market. In one aspect, the alcoholic beverage of the present invention contains polydextrose. Examples of the content of polydextrose in the beverage of this aspect are 0.5 to 5.0 w / v%, or 2.0 to 4.5 w / v%.

[0018] In one aspect, the alcoholic beverage of the present invention contains dextrin. Examples of the content of dextrin in the beverage of this aspect are 0.5 to 5.0 w / v% or 2.0 to 4.5 w / v%.

[0019] In one aspect, the alcoholic beverage of the present invention contains indigestible dextran. Examples of the content of indigestible dextran in the beverage of this aspect are 0.5 to 5.0 w / v% or 2.0 to 4.5 w / v%.

[0020] In another aspect, the alcoholic beverage of the present invention contains polydextrose and dextrin, polydextrose and indigestible dextran, dextrin and indigestible dextran, or polydextrose, dextrin, and indigestible dextran.

[0021] The contents of polydextrose, dextrin, and indigestible dextran in the beverage may be measured using any method known to those skilled in the art, such as HPLC or LC-MS. For example, they can be measured by HPLC under the following conditions.

[0022] <Analysis conditions for polysaccharides> Measuring instrument: Shimadzu LC-20AD Column: ULTRON PS-80N φ8.0 mm × 300 mm Column temperature: 80 °C Detector: Differential refractometer Shimadzu RID-20A Mobile phase: Water Injection volume: 20 μL (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.

[0023] In this specification, the pH of a beverage refers to the pH measured after carbon dioxide has been removed. Therefore, for example, the pH can be measured after the beverage has been degassed and shaken. Adjusting the pH to an appropriate range along with the acidity can improve the crispness of the aftertaste of alcoholic beverages.

[0024] To adjust the pH, pH adjusters such as malic acid, phosphoric acid, lactic acid, tartaric acid, succinic acid, gluconic acid, phytic acid, acetic acid, fumaric acid, baking soda, sodium bicarbonate, sodium citrate, potassium citrate, and potassium carbonate can be used.

[0025] (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 0.60 g / 100 mL. By adjusting the acidity to an appropriate range along with the pH, the crispness of the aftertaste of the alcoholic beverage can be improved.

[0026] 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 by adding 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).

[0027] 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.

[0028] The alcohol content of the beverage of the present invention is preferably 1 to 16 v / v%, more preferably 3 to 16 v / v%, more preferably 3 to 12 v / v%, and more preferably 3 to 10 v / v%.

[0029] 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.

[0030] 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).

[0031] 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.

[0032] (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.

[0033] 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.

[0034] (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.

[0035] 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.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] (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.

[0040] (Related methods) In another aspect, the present invention is a method for improving the crispness of the aftertaste of an alcoholic beverage containing 0.5 to 5.0 w / v% polysaccharides. 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.

[0041] The method may further include a step of blending the raw materials so that the polysaccharide content in the beverage is 0.5 to 5.0 w / v%. 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.

[0042] (Numerical range) For clarity, numerical ranges in this specification include their endpoints, i.e., the lower and upper limits. [Examples]

[0043] 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 polysaccharides and the effect of pH and acidity on that taste. Several sample beverages with an alcohol content of 7v / v% were prepared, and sensory evaluations were performed on them.

[0044] Specifically, an aqueous alcohol solution with an alcohol content of 7 v / v% was prepared, and its pH, acidity (calculated using citric acid), and polysaccharide (polydextrose: trade name Lytes Ultra, Danisco Japan Co., Ltd.) content were varied. Acidity was adjusted using citric acid, and a small amount of pH adjuster was used to adjust the pH.

[0045] Next, three expert panelists performed a sensory evaluation of each sample beverage according to the following criteria, and the average score was calculated. (A clean aftertaste) 1 point: The aftertaste is not very clean. 2 points: The aftertaste is slightly lacking in crispness. 3 points: Slightly crisp aftertaste. 4 points: Excellent clean finish. 5 points: The aftertaste is very clean. (The crispness of the carbonation) 1 point: The carbonation is not crisp enough. 2 points: The carbonation is slightly less crisp. 3 points: The carbonation has a slightly sharper feel. 4 points: The carbonation is very crisp. 5 points: The carbonation is very crisp. (The richness of flavor and satisfying taste of alcoholic beverages) 1 point: Low body and lack of satisfying taste. Points 2: The body and mouthfeel are somewhat lacking. 3 points: Slightly thicker and more satisfying to drink. 4 points: Thick and satisfying to drink. 5 points: Very rich and satisfying to drink. (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 was based on whether the taste was pleasing overall, separate from the four items mentioned above.

[0046] In the sensory evaluation, it is undesirable if two or more items score in the 2-point range, 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 was also used in other test examples.

[0047] 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. Note that the polydextrose content shown in the table represents the content of polydextrose itself and does not include the amount of impurities. This also applies to the polysaccharides in the subsequent test examples.

[0048] [Table 1]

[0049] As the content of polydextrose, a polysaccharide, increased, the crispness of the aftertaste and the carbonation worsened. Conversely, adjusting both the pH and acidity to an appropriate range improved the crispness of the aftertaste and the carbonation.

[0050] (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.

[0051] The polysaccharide (polydextrose) 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.

[0052] [Table 2]

[0053] 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.

[0054] First, sample beverages similar to those in Samples 2 and 6 were prepared using malic acid instead of citric acid (Samples 13 and 14). Furthermore, the alcohol content, polysaccharide (polydextrose) content, and pH were varied (samples 15-20). In this case, citric acid was used instead of malic acid. The results are shown in the table below.

[0055] [Table 3]

[0056] No effect was observed when the type of acid was changed (Samples 13 and 14). Furthermore, favorable effects were observed over a wide range of alcohol content, as well as over specific pH and polysaccharide content ranges.

[0057] (Test Example 4) Various Polysaccharides Similar tests to those in Test Examples 1 and 2 were conducted using various polysaccharides instead of polydextrose, namely, indigestible glucan (product name Fit Fiber® #80, Nippon Shokuhin Kako Co., Ltd.) and dextrin (product name Smart Taste®, San-Ei Gen F.F.I. Co., Ltd.). The results are shown in the table below.

[0058] [Table 4]

[0059] Regardless of which polysaccharide was used, the same trend was observed as when polydextrose was used. Furthermore, favorable effects were observed when the three polysaccharides were used simultaneously.

Claims

1. A bottled alcoholic beverage, It contains 0.5 to 5.0 w / v% polysaccharides, The pH of the beverage is 3.2 or higher and less than 5.

0. The acidity of the beverage in terms of citric acid is 0.26 g / 100 mL or more. The aforementioned alcoholic beverage.

2. The packaged beverage according to claim 1, wherein the alcohol content is 1 to 16 v / v%.

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

4. A beverage according to any one of claims 1 to 3, which contains citric acid.

5. The beverage according to any one of claims 1 to 4, wherein the polysaccharide is at least one selected from the group consisting of polydextrose, dextrin, and indigestible glucan.

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

7. A beverage according to any one of claims 1 to 6, which contains distilled spirits.

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