JP6896560B2 - Alcoholic beverage burning sensation and alcohol odor suppressant, and alcoholic beverage burning sensation and alcohol odor suppressing method - Google Patents

Description

The present invention relates to an alcoholic beverage burning sensation and an alcohol odor suppressant, and a method for suppressing an alcoholic beverage burning sensation and an alcohol odor.

In recent years, various alcoholic beverages have been sold. Specific examples of alcoholic beverages include brewed liquor (beer, sake, fruit liquor, etc.), distilled liquor (shochu, brandy, whiskey, spirits, etc.), and liqueur (alcoholic beverages with extracts and sugars derived from herbs, plums, etc.). ”, Mixed liquor (synthetic liquor, etc.), etc. In recent years, cocktails, chu-hi, fizz, etc., in which fruit juice, flavor, carbon dioxide, etc. are added to alcoholic beverages, are becoming more popular.

Alcoholic beverages have a stimulating sensation (burning sensation) that causes the throat to burn from the oral cavity, which is caused by alcohol, in addition to the flavor of alcohol. Burning is one of the reasons why alcoholic beverages are avoided. In addition, there are many people who are not good at the peculiar odor contained in the flavor of alcohol, although there are individual differences, and especially in cocktails and chu-hi, strong alcohol odor is a cause of avoidance.

Several methods have been proposed to improve the burning sensation of alcoholic beverages. Patent Document 1 describes that the burning sensation of an alcoholic beverage is suppressed by adding sucralose (sucralose) to the alcoholic beverage.

Patent Document 2 describes that by adding dabana oil, which is an essential oil obtained from dabana (scientific name: Artemisia pallens Wall.) Belonging to the genus Artemisia pallens Wall., To an alcoholic beverage, the burning sensation of the alcoholic beverage is suppressed. There is.

Patent Document 3 describes that the burning sensation of an alcoholic beverage is suppressed by adding a malt extract to the alcoholic beverage.

Patent Document 4 describes that the burning sensation of an alcoholic beverage is suppressed by adding thaumatin to the alcoholic beverage.

However, none of the methods described in Patent Documents 1 to 4 is sufficiently satisfactory in the effect of suppressing the burning sensation and alcohol odor of alcoholic beverages. Therefore, it is desired to develop a method having a sufficiently high effect of suppressing the burning feeling and alcohol odor of alcoholic beverages.

Japanese Unexamined Patent Publication No. 8-224075 Japanese Unexamined Patent Publication No. 2010-268758 Japanese Unexamined Patent Publication No. 2014-73098 Japanese Unexamined Patent Publication No. 2014-18162

In view of the above problems, the present invention provides an alcoholic beverage burning feeling and an alcohol odor suppressing agent having an excellent effect of suppressing the burning feeling and the alcohol odor of the alcoholic beverage, and a method for suppressing the burning feeling and the alcohol odor of the alcoholic beverage. The purpose is.

The present inventor has devised the following invention as a result of diligent studies to solve the above problems.

Item 1. A burning sensation and alcohol odor suppressant for alcoholic beverages containing Luo Han Guo extract.
Item 2. A method for suppressing a burning sensation and an alcoholic odor of an alcoholic beverage, which comprises adding a Luo Han Guo extract to an alcoholic beverage.
Item 3. Item 2. Burning feeling and alcoholic odor of the alcoholic beverage according to Item 2, wherein ^{5 × 10 -6 to} 5 × 10 ^-3 parts by mass of Lacanca extract is added to 100 parts by mass of the alcoholic beverage. How to suppress.

The burning sensation and alcohol odor suppressing agent of the alcoholic beverage of the present invention (hereinafter, simply referred to as "burning sensation and alcohol odor suppressing agent"), and the method of suppressing the burning sensation and alcohol odor of the alcoholic beverage have the burning sensation of the alcoholic beverage. It has an excellent effect of suppressing alcohol odor.

Luo Han Guo is a vine perennial plant of the genus Luo Han Guo of the Cucurbitaceae family, which originates in China. The main production area of Luo Han Guo is the southwestern part of Guilin in Guangxi Zhuang Autonomous Region, and the production in this area accounts for most of the world's production. The Luo Han Guo extract in the present invention means an extract extracted from the fruit of Luo Han Guo using water, methanol, ethanol or the like. Luo Han Guo extract contains mogroside V (having a sweetness about 300 times that of sucrose) as a main component of sweetness. Examples of the Luo Han Guo extract include "FD Luo Han Guo concentrated extract powder" (containing 7% by mass or 15% by mass of mogroside V), "San Nature (registered trademark) M30" (containing 30% by mass of mogroside V), and " "San Nature M50" (a product containing 50% by mass of mogroside V) [all manufactured by San-Ei Gen FFI Co., Ltd.] and the like are available.

The alcoholic beverage in the present invention means a beverage (alcoholic beverage) having an alcohol content of 2 degrees (volume / volume%) or more, preferably 5 to 40 degrees, and more preferably 8 to 30 degrees. Specific examples of alcoholic beverages include brewed liquor (beer, sake, fruit liquor, etc.), distilled liquor (shochu, brandy, whiskey, spirits, etc.), and liqueur (alcoholic beverage with extracts and sugars derived from herbs, plums, etc.). , Mixed liquor (synthetic sake, etc.), cocktails made by adding fruit juice, flavor, carbon dioxide, etc. to alcoholic beverages, chewy, fizz, etc.

The amount of the burning sensation and the alcohol odor suppressant added to the alcoholic beverage is the amount of the burning sensation and the Lacanca extract in the alcohol odor suppressant per 100 parts by mass of the alcoholic beverage. In terms of conversion, it is preferably 5 × 10 ^{-6 to} 5 × 10 ^-3 parts by mass, more preferably 2.5 × 10 ^-5 to 1 × 10 ^-3 parts by mass, and even more preferably 5 × 10 ^-5. ~ 4 × 10 ^-4 parts by mass. If the amount of Lacanca extract contained in the alcohol odor suppressant is 5 × 10 ^-6 parts by mass or more per degree of alcohol content of the alcoholic beverage, the burning sensation of the alcoholic beverage and the effect of suppressing the alcohol odor can be obtained. It is preferable because it is sufficiently expressed. If the amount of Luo Han Guo extract added to the alcoholic beverage has a burning sensation and an alcohol odor suppressant of 5 × 10 ^-3 parts by mass or less per degree of alcohol content of the alcoholic beverage, the sweetness caused by the Luo Han Guo extract is the alcoholic beverage. It is preferable because it does not affect the taste.

The method and timing of adding the burning feeling and the alcohol odor suppressant of the present invention to the alcoholic beverage are not particularly limited, and can be appropriately selected depending on the method for producing the alcoholic beverage.

Various additives and food raw materials can be added to the burning feeling and alcohol odor suppressant of the present invention as long as the effects of the present invention are not impaired. As various additives and food raw materials, fragrances, sweeteners, acidulants, coloring agents, bitterness agents, emulsifiers, stabilizers, thickeners, vitamins, minerals, functional materials, fruit meat, plant seeds, animal origin Examples thereof include fats and oils, vegetable fats and oils, animal proteins, vegetable proteins, starches, starch decomposition products (dextrins), water-soluble dietary fibers, poorly soluble dietary fibers, polyphenols, peptides and amino acids.

Next, a method for suppressing the burning sensation and alcohol odor of the alcoholic beverage of the present invention will be described. The method for suppressing the burning sensation and alcohol odor of an alcoholic beverage of the present invention is characterized by adding a Luo Han Guo extract to the alcoholic beverage. Examples of the alcoholic beverage and Luo Han Guo extract in the method for suppressing the burning feeling and alcoholic odor of the alcoholic beverage of the present invention include those similar to those described above.

The amount of the Luo Han Guo extract added to the alcoholic beverage is preferably 5 × 10 ^{-6 to} 5 × 10 ^-3 parts by mass, preferably 5 × 10 -6 to 5 × 10 -3 parts by mass, based on 100 parts by mass of the alcoholic beverage. 2.5 × 10 ^-5 to 1 × 10 ^-3 parts by mass, more preferably 5 × 10 ^-5 to 4 × 10 ^-4 parts by mass. When the amount of Luo Han Guo extract added per degree of alcohol content of the alcoholic beverage is 5 × 10 ^-6 parts by mass or more, the burning feeling of the alcoholic beverage and the effect of suppressing the alcohol odor are sufficiently exhibited, which is preferable. When the amount of Luo Han Guo extract added per degree of alcohol content of the alcoholic beverage is 5 × 10 ^-3 parts by mass or less, the sweetness caused by the Luo Han Guo extract does not affect the taste of the alcoholic beverage, which is preferable. ..

The method and timing of adding the Luo Han Guo extract to the alcoholic beverage are not particularly limited, and can be appropriately selected depending on the method for producing the alcoholic beverage.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.

<Examples 1 to 35>
An alcoholic beverage having an alcohol content of 5, 10, 20, or 40 degrees is prepared, and a burning sensation and alcohol odor suppressant composed of Luo Han Guo extract {"San Nature M30" [manufactured by Saneigen FFI Co., Ltd.]}. Was added in the amounts shown in Table 1. The effect of suppressing the burning sensation was evaluated based on the following evaluation criteria. The results are shown in Table 1.
[Evaluation criteria for burning feeling suppression effect]
◎: Burning feeling caused by alcohol is suppressed very well ○: Burning feeling caused by alcohol is suppressed △: Burning feeling caused by alcohol is slightly suppressed ×: No burning feeling suppressing effect

(*)：アルコール飲料１００質量部に対する、アルコール度数１度当たりの添加量

(*): Amount added per 100 parts by mass of alcoholic beverage

As is clear from Table 1, when the burning sensation and alcohol odor suppressant of the present invention is added in an amount of ^{5.0 × 10 -6 to} 5 × 10 ^{-3 parts by mass per alcohol content of an alcoholic beverage,} Burning feeling can be suppressed. Further, when the burning sensation and alcohol odor suppressing agent of the present invention is ^{added in an amount of 5.0 × 10 -5 to} 4.0 × 10 ^-4 parts by volume per alcohol content of the alcoholic beverage, the burning sensation of alcohol is suppressed. The effect of alcohol is further improved.

<Comparative Examples 1 to 7>
Alcoholic beverages having an alcohol content of 10% were prepared, and the high-sweetness sweeteners shown in Table 2 were added. Since the high-sweetness sweeteners shown in Table 2 have different sweetness ratios (sweetness when the sweetness of sucrose is 1), the sweetness of the high-sweetness sweetener added to the alcoholic beverage is 0.3. The amount of each addition was adjusted so as to be. The obtained alcoholic beverage was evaluated for its effect of suppressing the burning sensation based on the above evaluation criteria. The results are shown in Table 2. In Example 14, a burning sensation and an alcohol odor suppressant were added to an alcoholic beverage having an alcohol content of 10%, and the burning sensation and the sweetness of the alcohol odor suppressant added to the alcoholic beverage were 0.3. Therefore, it is reprinted in Table 2 as a comparison target with Comparative Examples 1 to 7.

The alcoholic beverages of Comparative Examples 1 to 7 and Example 14 were evaluated for their effect of suppressing alcohol odor based on the following evaluation criteria. The results are shown in Table 2.
[Evaluation criteria for alcohol odor suppression effect]
◎: Alcohol odor is suppressed very well ○: Alcohol odor is suppressed △: Alcohol odor is slightly suppressed ×: Alcohol odor suppression effect

(*)：アルコール飲料１００質量部に対する、アルコール度数１度当たりの添加量

(*): Amount added per 100 parts by mass of alcoholic beverage

The details of the high-sweetness sweeteners shown in Table 2 are as follows.
Acesulfame potassium: "Sanette (registered trademark)" [100% by mass of acesulfame potassium, manufactured by MC Food Specialties Inc.]
Sucralose: "Sucralose (registered trademark)" [Product containing 100% by mass of sucralose, manufactured by San-Ei Gen FFI Co., Ltd.]
Aspartame: "PAL SWEET DIET (registered trademark)" [100% by mass aspartame, manufactured by Ajinomoto Co., Inc.]
Saccharin sodium: "Saccharin sodium" [Product containing 100% by mass of saccharin sodium, manufactured by Daiwa Kasei Co., Ltd.]
Stevia extract: "Rebaudio (registered trademark) J-100" [100% by mass of stevia extract, manufactured by Morita Chemical Industry Co., Ltd.]
Neotame preparation: "Mirasui (registered trademark) 200" [Neotame 2% by mass, manufactured by DSP Gokyo Food & Chemical Co., Ltd.]
Thaumatin preparation: "Neo-Saint Marc (registered trademark) AG" [Product containing 0.15% by mass of thaumatin, manufactured by San-Ei Gen FFI Co., Ltd.]

As is clear from Table 2, the burning sensation and alcohol odor suppressing agent composed of the Luo Han Guo extract are superior in the burning sensation suppressing effect and the alcohol odor suppressing effect as compared with the high sweetness sweeteners shown in Table 2.

<Example 36, Comparative Example 8>
Each of the raw materials shown in Table 3 was stirred and mixed to make them uniform, and filled in a container with a lid. It was sterilized by heating at 70 ° C. for 20 minutes to prepare an alcoholic beverage (apple chu-hi) having an alcohol content of 9%. The obtained alcoholic beverage was drunk, and the burning sensation and alcohol odor were evaluated. The results are shown in Table 3.

＊１：「サンナチュレ Ｍ−３０」［三栄源エフ・エフ・アイ(株)製］
＊２：アップル風味香料［三栄源エフ・エフ・アイ(株)製］

* 1: "San Nature M-30" [manufactured by Saneigen FFI Co., Ltd.]
* 2: Apple-flavored fragrance [manufactured by San-Ei Gen FFI Co., Ltd.]

<Example 37, Comparative Example 9>
Each of the raw materials shown in Table 4 was stirred and mixed to make them uniform, and filled in a container with a lid. It was sterilized by heating at 70 ° C. for 20 minutes to prepare an alcoholic beverage (lemon chu-hi) having an alcohol content of 12%. The obtained alcoholic beverage was drunk, and the burning sensation and alcohol odor were evaluated. The results are shown in Table 4.

＊１：「サンナチュレ Ｍ−３０」［三栄源エフ・エフ・アイ(株)製］
＊２：レモン風味香料［三栄源エフ・エフ・アイ(株)製］

* 1: "San Nature M-30" [manufactured by Saneigen FFI Co., Ltd.]
* 2: Lemon flavor fragrance [manufactured by Saneigen FFI Co., Ltd.]

<Example 38, Comparative Example 10>
Each of the raw materials shown in Table 5 was stirred and mixed to make them uniform, and filled in a container with a lid. It was sterilized by heating at 70 ° C. for 20 minutes to prepare an alcoholic beverage (Umechuhai) having an alcohol content of 5%. The obtained alcoholic beverage was drunk, and the burning sensation and alcohol odor were evaluated. The results are shown in Table 5.

＊１：「サンナチュレ Ｍ−３０」［三栄源エフ・エフ・アイ(株)製］
＊２：ウメ風味香料［三栄源エフ・エフ・アイ(株)製］
＊３：黒糖風味香料［三栄源エフ・エフ・アイ社製］

* 1: "San Nature M-30" [manufactured by Saneigen FFI Co., Ltd.]
* 2: Plum flavor fragrance [manufactured by Saneigen FFI Co., Ltd.]
* 3: Brown sugar flavored flavor [manufactured by Saneigen FFI]

Claims (2)

A burning sensation and alcohol odor suppressant for alcoholic beverages containing Luo Han Guo extract. It is a method for suppressing a burning feeling and an alcoholic odor of an alcoholic beverage, which comprises adding a Lacanca extract to an alcoholic beverage. The alcohol content of the Lacanca extract is 1 degree per 100 parts by mass of the alcoholic beverage. A method for suppressing the burning sensation and odor of alcoholic beverages by adding 5 × 10 ^{-6 to} 5 × 10 ^-3 parts by mass.