JP6602529B2 - Container-packed cocktail taste drink - Google Patents

Description

  The present invention relates to a container-packed cocktail-taste beverage in which beer-taste beverages such as beer and sparkling liquor and a fermented fruit juice-taste beverage having a flavor obtained by fermenting fruit juice typified by wine, and a method for improving and improving the taste thereof About.

Container-packed alcoholic beverages such as can Chu-Hi and canned cocktails are popular as low-alcohol beverages that can be easily consumed. In recent years, a variety of alcoholic beverages and cocktail-type alcoholic beverages that are mixed with fruit juice, herbs, spices, etc., as well as non-alcohol-contained beverages with the flavors of chuhai and alcoholic cocktails, are easy to drink and stylish. Because there is a feeling, it is supported mainly by young women.
Above all, cocktails using beer-taste drinks are called beer cocktails. Examples of beer cocktails include “Shandigafu”, a mixture of beer and ginger ale, “Panache”, a mixture of beer and lemon soda, “Red Eye” of beer and tomato juice, and “Coke Beer” of beer and cola. Are known.
Also known as “beer spirits” is a cocktail made by mixing beer with white wine, a fermented fruit juice. Beer spirits are increasingly used in bars and taverns as a cocktail that combines the bitter taste of beer and the sour taste of white wine. Beer spirits served in bars and pubs are obtained by mixing beer and white wine in a ratio of about 50:50 to 40:60. After mixing, sweetness and sourness may be adjusted by syrup or lemon juice.
However, these beer spirits have a poor balance between the graininess, bitterness and heavyness derived from beer and the sourness and astringency derived from fermented fruit juice beverage (white wine), and may be inferior in palatability. . Containerized alcoholic beverages are required to be accepted by a wide customer base. In order to satisfy this requirement, it is desired to provide a beverage having a clean taste and a balanced taste.

JP 2013-255490 A discloses a wine-flavored drink in which the contents of gluconic acid and tartaric acid that are specifically contained in wine are adjusted so as to satisfy the following conditions.
(A) Gluconic acid concentration (weight / volume), (B) Tartaric acid concentration (weight / volume), Total acid amount (C)
0.15 ≦ A / (A + B) ≦ 0.95,
4g / L ≦ C ≦ 11g / L

  JP 2013-126393 A discloses a flavor improving composition that is added to a fruit juice-containing alcoholic beverage with a high fruit juice use rate to improve the stickiness of the flavor. This composition is composed of malic acid and citric acid. The mixing ratio of the acid is 10:90 to 40:60.

  Japanese Patent No. 4827494 discloses an alcoholic beverage containing phosphoric acid or a salt thereof and citric acid or a salt thereof as an acidulant. In this alcoholic beverage, 5 to 55 w / w% of the sour agent is phosphoric acid, and the ratio of phosphoric acid or its salt to citric acid or its salt is 0.1: 1 to 0.43: 1 It is characterized by.

JP 2013-255490 A JP 2013-126393 A Patent No. 4827494

  An object of the present invention is to provide a container-packed cocktail taste beverage having a balanced taste.

The inventor of the present invention has intensively studied to solve the above problems. As a result, in a container-packed cocktail-taste beverage containing a beer-taste beverage and a fermented fruit juice-taste beverage, the above problem is solved by adding a sour agent to adjust the citric acidity in the beverage to a specific value range We found out what we could do and came to complete the invention.
Specifically, the present invention provides the following.
[1] A container-packed cocktail-taste beverage that contains a beer-taste beverage, a fermented fruit juice-taste beverage, and a sour agent, and has a citric acid acidity of 0.10 g / 100 ml to 0.40 g / 100 ml.
[2] The container-packed cocktail taste drink described in [1], which is an alcohol-containing drink.
[3] The container-packed cocktail taste drink described in [2], wherein the fermented fruit juice taste drink is wine.
[4] The container-packed cocktail taste beverage according to [2] or [3], wherein the beer-taste beverage is beer or sparkling liquor.
[5] The container-packed cocktail taste beverage according to [1], which is a non-alcoholic beverage.

[6] The container-packed cocktail taste beverage according to any one of [1] to [5], wherein the content of the beer-taste beverage is 400 ml to 900 ml / L.
[7] The container-packed cocktail taste drink according to any one of [1] to [6], wherein the content of the fermented fruit juice drink is 10 ml / L to 300 ml / L.
[8] The container-packed cocktail taste drink according to any one of [1] to [6], wherein the acidulant contains citric acid.
[9] The container-packed cocktail taste beverage according to [8], wherein the acidulant further contains malic acid.
[10] The container-packed cocktail taste beverage according to [9], wherein the malic acid content is 0.02 g / 100 ml to 0.32 g / 100 ml.
[11] The container-packed cocktail taste drink described in [10] above, wherein the content of malic acid is 0.04 g / 100 ml to 0.16 g / 100 ml.
[12] Content of citric acid (% by weight): The content (% by weight) of malic acid is 80:20 to 20:80, or any one of [9] to [11]. Container-packed cocktail taste drink.
[13] Content of citric acid (% by weight): Container-packed cocktail-taste beverage according to [12], wherein the content of malic acid (% by weight) is 80:20 to 40:60.
[14] The container-packed cocktail-taste beverage according to any one of [1] to [13], further comprising a sweetener.
[15] The container-packed cocktail taste beverage according to any one of [1] to [14], further comprising a fragrance.
[16] The container-packed cocktail-taste beverage according to any one of [1] to [15], further comprising fruit juice.

  According to the present invention, a container-packed cocktail-taste beverage having a balanced taste is provided.

  Hereinafter, embodiments of the present invention will be described in detail.

The container-packed cocktail-taste beverage according to this embodiment contains a beer-taste beverage, a fermented fruit juice-taste beverage, and an acidulant. The citric acidity in the container-packed cocktail taste beverage is 0.10 g / 100 ml to 0.40 g / 100 ml, preferably 0.15 g / 100 ml to 0.30 g / 100 ml. By setting the citric acid acidity to such a value, a container-packed cocktail-taste beverage that balances the feeling of grain and bitterness with the sourness and astringency can be obtained. In addition, when the citric acidity is less than 0.10 g / 100 ml, the beverage has a strong sweetness and bitterness and is inferior in a refreshing feeling. Moreover, when a citric acid acidity exceeds 0.40 g / 100 ml, it becomes a drink from which a sour taste becomes strong too much and a beer taste is not fully felt.
In the present specification, “citric acidity” means the citric acid calculated based on the acidity measurement method defined in the Japanese Agricultural Standards for Fruit Drinks (December 24, 2013 Agriculture and Water Notification No. 3118). It means acid conversion value.

In the present specification, “beer-taste beverage” means a taste, taste and texture equivalent to or similar to beer regardless of the alcohol content or the presence or absence of malt, and a high feeling of thirst / drinkability. Means a sparkling beverage having That is, the beer-taste beverage may be an alcoholic beverage or a so-called non-alcoholic beverage having an alcohol content of less than 1% by volume or 0%. Moreover, the drink which uses malt as a raw material may be sufficient, and the drink which does not use malt as a raw material may be sufficient. Furthermore, it may be a fermented beverage or a non-fermented beverage. Specific examples of the beer-taste beverage include beer, sparkling liquor using malt as a raw material, sparkling alcoholic beverages that do not use malt, raw alcoholic beverages, non-alcoholic beer, and the like. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as spirits such as spirits can be used. Preferably, as the beer-taste beverage, beer containing alcohol and sparkling liquor are used, and beer is more preferably used. More preferably, beer having an alcohol content of 3 to 7% is used.
The content of the beer-taste beverage in the container-packed cocktail-taste beverage is preferably 400 ml to 900 ml / L, and more preferably 600 ml to 800 ml / L.
In the present specification, the term “fermented fruit juice beverage” refers to a fermented fruit juice beverage that is a beverage obtained by fermenting fruit, and a fruit juice beverage that does not contain any alcohol that has been fermented and flavored by flavoring or the like. Including both. For example, a fermented fruit juice drink is obtained by pulverizing a fruit and fermenting the pulverized product as it is. Moreover, a fermented fruit juice drink can also be obtained by concentrating fruit juice by heat processing, diluting the concentrated fruit juice, adding yeast to this, fermenting, and filtering a fermented liquid. As a raw material of fruit juice fermented drinks, grape, an apple, a plum, a pear, a peach etc. are mentioned as a raw material, for example. Preferably, wine is used as the fruit juice fermented beverage, and white wine is more preferably used. More preferably, white wine having an alcohol content of 10 to 15% is used.
The content of the fermented fruit juice-taste beverage in the container-packed cocktail-taste beverage is preferably 10 ml / L to 300 ml / L, and more preferably 30 ml to 100 ml / L. When there is too little content of a fermented fruit juice taste drink, there exists a tendency for the flavor of fruit juice to become fully difficult to obtain. On the other hand, when wine is used as a fermented fruit juice-taste beverage, since the alcohol content of the wine is high, the alcohol content in the container-packed cocktail taste drink tends to be high, and it is difficult for the user group of the container-packed cocktail flavor drink to drink. Moreover, if the content of wine used as a fermented fruit juice-taste beverage exceeds 300 ml / L, the raw material cost becomes too high, and it becomes impossible to provide a container-packed cocktail flavor taste at a low cost.
As described above, the container-packed cocktail-taste beverage may be either an alcoholic beverage or a non-alcoholic beverage, but the alcohol content in the case of an alcoholic beverage is preferably 1 to 8% from the viewpoint of ease of drinking. Preferably it is 3 to 6%.

Examples of the “acidulant” include adipic acid, citric acid, trisodium citrate (sodium citrate), glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, succinic acid. Disodium acid, 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, phosphoric acid, etc. are mentioned.
The acidulant is added in such an amount that the final citric acidity in the container-packed cocktail-taste beverage is 0.10 g / 100 ml to 0.40 g / 100 ml.
Suitably, the packaged cocktail-taste beverage comprises citric acid and malic acid as acidulants. In this case, the content of malic acid is preferably 0.02 g / 100 ml to 0.32 g / 100 ml, and more preferably 0.03 g / 100 ml to 0.18 g / 100 ml. The citric acid content is preferably 0.02 g / 100 ml to 0.32 g / 100 ml, and more preferably 0.06 g / 100 ml to 0.24 g / 100 ml. Further, from the viewpoint of maintaining a balance between the sharpness of the flavor and the refreshing feeling, the citric acid content (% by weight): malic acid content (% by weight) is preferably 80:20 to 20:80, and 80 : 20 to 40:60 is more preferable.

The container-packed cocktail-taste beverage according to this embodiment can contain other components such as water, sweeteners, fragrances, and fruit juices in addition to the above components.
Water is used to adjust the content and alcohol content of beer-taste beverages, fermented fruit juice-taste beverages, and the like in container-packed cocktail-taste beverages to desired values.
A sweetener is added in order to impart sweetness. As the sweetener, for example, saccharides are used. Saccharides mean monosaccharides and disaccharides. Examples of monosaccharides include glucose, fructose, fructose glucose, wood sugar, sorbose, galactose, and isomerized sugar. Examples of disaccharides include sucrose, maltose, lactose, isomerized lactose, and palatinose. Preferably, fructose glucose liquid sugar is used as a sweetener. The content of the sweetener in the container-packed cocktail taste drink is, for example, 5 to 100 g / L, preferably 20 to 60 g / L, more preferably 30 to 50 g / L when fructose glucose liquid sugar is used as the sweetener. It is.
A fragrance | flavor is used in order to provide a flavor. A fragrance | flavor will not be specifically limited if it is a fragrance | flavor used for a general foodstuff, The fragrance | flavor and content used according to the objective are suitably selected. The content of the fragrance in the container-packed cocktail taste drink is, for example, 0.01 g / L to 5 g / L, preferably 0.1 g / L to 2 g / L. In addition, when wine is used as a fermented fruit juice beverage, it is preferable to use wine flavor as a fragrance from the viewpoint of supplementing the flavor of wine.
Although it does not specifically limit as fruit juice, Citrus fruit juices, such as lemon and orange, apple, pear, peach, grape, strawberry, kiwi, pineapple, etc. can be used. When wine is used as the fermented fruit juice beverage, it is preferable to use grape juice as the fruit juice.
The concentration of the fruit juice in the container-packed cocktail beverage is, for example, 1 g / L to 100 g / L, preferably 5 to 50 g / L.

  The container-packed cocktail-taste beverage according to this embodiment is a mixture of a beer-taste beverage, a fermented fruit juice-taste beverage, and a sour agent with other ingredients (water, sweeteners, flavors, fruit juice, etc.) as necessary. Similarly to the method for producing a container-packed beverage, it can be obtained by performing necessary and sufficient sterilization treatment by heating or the like before and / or after the container.

Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.
[Example 1; Examination of citric acidity]
Add commercially available white wine (12.0% alcohol) to commercially available beer (alcohol 5.0%), fructose glucose liquid sugar, grape juice, trisodium citrate, flavor and water as sweeteners, Samples were prepared. Different amounts of citric acid were added to the prepared samples so that the final product had a citric acidity of 0.05 to 0.6 (g / 100 ml) to obtain samples 1 to 5. The alcohol content as the final product of each sample is 4.2%. The composition of Samples 1 to 5 is shown in Table 1 below. It should be noted that trisodium citrate is a sour agent but does not contribute to the citric acidity. It should also be noted that the citric acidity of the final product is a value including an acid component derived from beer and white wine, and not only the acidity derived from citric acid.

表２から明らかなように、試料２乃至４において、総合評価が３を超えており、良好な結果が得られた。すなわち、クエン酸酸度が０．１０ｇ／１００ｍｌ〜０．４０ｇ／１００ｍｌである場合に、良好な結果が得られた。 Samples 1 to 5 were relatively evaluated for beer-likeness, wine-likeness, good acidity, and comprehensive evaluation by sensory evaluation by eight panelists.
Table 2 shows the sensory evaluation results (average value) and comments obtained from the panelists. In Table 2, the numbers in parentheses in the comments represent the number of people.

As is clear from Table 2, the overall evaluation of samples 2 to 4 exceeded 3, and good results were obtained. That is, good results were obtained when the citric acidity was 0.10 g / 100 ml to 0.40 g / 100 ml.

[Example 2: Examination of mixing ratio of citric acid and malic acid]
Subsequently, in order to examine the mixing ratio of citric acid and malic acid, Samples 6 to 11 having different mixing ratios of citric acid and malic acid were prepared. In each of Samples 6 to 11, the citric acidity was 0.20 g / 100 ml. In each sample, the alcohol content in beer, white wine, and final product is the same as in Example 1. The composition of Samples 6 to 11 is shown in Table 3 below.

Samples 6 to 11 were relatively evaluated for beer-likeness, wine-likeness, cleanness of aftertaste, sharpness of flavor, and comprehensive evaluation by sensory evaluation by eight panelists.
Table 4 shows sensory evaluation results and comments obtained from panelists.

  As shown in Table 4, in Samples 7 to 10, the balance between beer and wine was good, and the refreshing feeling of flavor and aftertaste was ensured. That is, it turned out that it is preferable that the compounding ratio of a citric acid: malic acid is 80: 20-20: 80.

Claims (5)

400-900 ml / L beer,
10-300ml / L white wine,
Containing
In addition,
Citric acid and malic acid are added,
The citric acidity is 0.10 g / 100 ml to 0.40 g / 100 ml,
The amount of malic acid added is 0.02 g / 100 ml to 0.32 g / 100 ml,
The amount of the citric acid (wt%): The amount of the malic acid (wt%) is 80:20 to 40:60,
Container-packed cocktail taste drink. The amount of malic acid added is 0.04 g / 100 ml to 0.16 g / 100 ml,
The container-packed cocktail taste drink according to claim 1. Furthermore, the container-packed cocktail taste drink described in Claim 1 or 2 containing a sweetener. The container-packed cocktail taste drink according to any one of claims 1 to 3 , further comprising a fragrance. The container-packed cocktail taste drink according to any one of claims 1 to 4 , further comprising fruit juice.