JP6975761B2 - Bottling alcoholic beverages - Google Patents

Description

The present invention relates to a packaged alcoholic beverage. In particular, the present invention relates to a packaged alcoholic beverage that has a liquor-like taste thickness and aroma while maintaining an excellent flavor balance even when diluted with water.

In recent years, packaged alcoholic beverages (RTDs: Ready To Drinks), which can be opened and drunk immediately, have become popular with consumers. In Japan, sales of low-alcohol RTDs with an alcohol content of less than 10%, such as chu-hi, cocktails, and highballs, are increasing.

On the other hand, in foreign countries, the market for RTS (Ready To Serve) alcoholic beverages is expanding. Most RTS beverages have an alcohol content of around 10% or more, and the main way to enjoy them is to pour them into a glass and drink them on the rocks or with water. Simply put ice in a glass and pour it, you can easily prepare delicious cocktails such as mojito and caipirinha made by professionals without thinking about recipes, and consumers' preference without worrying about the composition of split materials and liquor. It is popular because you can easily enjoy the taste of balanced shochu and spirits.

In other words, RTS beverages have been newly developed so that you can easily enjoy cocktail beverages that previously required some ingenuity such as recipes and taste balance by pouring them from bottles into glasses, and the market has expanded recently. It is expected to be a genre that combines the lightness of low-alcohol beverages with the taste of high-alcohol beverages.

The RTS beverage is supposed to be drunk not only straight as described above, but also on the rocks or with water. However, when it is mixed with water, or when the ice is melted and thinned even though it is on the rocks, it may have a watery taste or the flavor balance may be greatly disturbed, resulting in a flavor that deviates from the original design quality when drinking. It was often a problem to become.

An object of the present invention is to provide an RTS alcoholic beverage that has a thick taste due to liquor, is not watery, and has a pleasant lingering finish even when diluted with water or the like.

As a result of diligent research in view of the above problems, the present inventors have added 1 to 300 mg / L of isoamyl alcohol in a beverage set to an alcohol content of 8 to 30 v / v%, and further added xanthan gum and / or By containing 2 to 1000 mg / L of glucomannan, even when diluted with water, etc., a thick and rich taste like liquor can be felt, and a packaged alcoholic beverage that maintains the flavor balance when drinking straight. It was found that the present invention was completed.

That is, the present invention includes, but is not limited to, the following aspects.
(1) A packaged alcoholic beverage containing 1 to 300 mg / L of isoamyl alcohol, 2 to 1000 mg / L of xanthan gum and / or glucomannan, and having an alcohol content of 8 to 30 v / v%.
(2) The alcoholic beverage according to (1), which contains at least one of tartaric acid, succinic acid, and lactic acid.
(3) The alcoholic beverage according to (1) or (2), further containing 3 to 5000 mg / L of tartaric acid.
(4) The alcoholic beverage according to any one of (1) to (3), further containing 3 to 2500 mg / L of succinic acid.
(5) The alcoholic beverage according to any one of (1) to (4), further containing 3 to 5000 mg / L of lactic acid.
(6) The alcoholic beverage according to any one of (1) to (5), which contains brewed liquor. (7) The alcoholic beverage according to (6), wherein the brewed liquor contains wine and / or sake. (8) A method for producing a packaged alcoholic beverage having an alcohol content of 8 to 30 v / v%, which contains 1 to 300 mg / L of isoamyl alcohol and 2 to 1000 mg / L of xanthan gum and / or glucomannan. The above method comprising a step of preparing the prepared alcoholic beverage and a step of filling the prepared alcoholic beverage into a container.

According to the present invention, it is possible to obtain a packaged alcoholic beverage in which a thick and rich taste like liquor is felt even when diluted with water or the like, and the flavor balance at the time of straight drinking is maintained.

The packaged alcoholic beverage of the present invention contains an alcohol content of 8 to 30 v / v%, isoamyl alcohol of 1 to 300 mg / L, xanthan gum and / or glucomannan of 2 to 1000 mg / L.

Isoamyl alcohol, also called 3-methyl-1-butanol, is a kind of organic compound classified as alcohol and is a colorless and transparent liquid. In the alcoholic beverage according to the present invention, the isoamyl alcohol content is 1 to 300 mg / L, preferably 5 to 200 mg / L, more preferably 10 to 150 mg / L, and most preferably 30 to 100 mg / L. If the content of isoamyl alcohol is too high, the pungent odor like chemicals becomes strong, and if it is too low, the thick taste like liquor is insufficient.

In the present invention, isoamyl alcohol contained in a packaged alcoholic beverage can be quantified by a known method. For example, GC / MS can be used for analysis and quantification under the following conditions. In the present specification, unless otherwise specified, the analysis is carried out under the following conditions:
<Measurement conditions for isoamyl alcohol>
-Column: IC-for amine (30m x 0.32mmi.d.)
・ Oven: 40 ℃ (5min) ~ 10 ℃ / min ~ 110 ℃ (0min) ~ 20 ℃ / min ~ 280 ℃ (9.5min)
・ Column flow rate: 2.5 ml / min (constant flow)
・ Split ratio: 1:10:00
・ Injection port temperature: 200 ℃
・ Transfer line temperature 280 ℃
・ Ion source temperature 230 ℃
・ M / z = 70
The packaged alcoholic beverage of the present invention contains 2 to 1000 mg / L of xanthan gum and / or glucomannan. The amount of xanthan gum and / or glucomannan is preferably about 10 to 600 mg / L, more preferably 15 to 400 mg / L, still more preferably 20 to 200 mg / L, and most preferably 30 to 100 mg / L. In the present invention, when xanthan gum and glucomannan are used in combination, the total amount of both needs to be 2 to 1000 mg / L. When xanthan gum and glucomannan are used in combination, the total amount of both is preferably about 10 to 600 mg / L, more preferably 15 to 400 mg / L, further preferably 20 to 200 mg / L, and most preferably 30 to 100 mg / L. .. If the amount of xanthan gum and / or glucomannan added in the present invention is too large, the viscosity of the beverage may increase and deviate from the design quality. The unique taste may be insufficient, and the flavor imbalance may become noticeable.

In addition, the xanthan gum and / or glucomannan of the present invention can be mixed with water or an aqueous alcohol solution to form a suspension before being added to a beverage. At this time, a suspension can be prepared simply by stirring with a stirrer, but it is preferable to carry out the miniaturization treatment with a homogenizer or the like because the functions of xanthan gum and glucomannan can be fully exhibited. The method of the miniaturization treatment is not particularly limited, and for example, a fluid crusher, a vibration ball mill, a high-pressure homogenizer, or the like can be used, but the use of a high-pressure homogenizer is preferable from the viewpoint of simplicity and stable production. When a high-pressure homogenizer is used, the pressure may be in the normal range, but specifically, 100 to 300 kgf / cm ² is preferable.

Here, xanthan gum is one of the polysaccharides and is produced by fermenting starch such as corn with bacteria (Xanthomonas campestris). It has a molecular weight of about 2 to 50 million and consists of two molecules of glucose, two molecules of mannose, and a repeating unit of glucuronic acid. In the present invention, xanthan gum also includes potassium salt, sodium salt and calcium salt. Since it becomes viscous when mixed with water, it is generally used in a wide range of applications as a thickener and a thickening stabilizer. However, in the present invention, it is blended in an RTS beverage and diluted with water or the like. It is also used to produce alcoholic beverages that maintain the liquor-like thickness, rich flavor with aroma, and the flavor balance when drinking straight.

Glucomannan is a linear water-soluble neutral polysaccharide that is abundant in the cell walls of coniferous trees and konjac potatoes, and has a ratio of glucose and mannose of hexacarbonate of about 2: 3, β-1,4. It is a combination. Since it is the main component of konjac (about 40% by dry weight), it is also called konjac mannan. In the present invention, glucomannan and xanthan gum can be used in combination.

The packaged alcoholic beverage of the present invention may contain tartaric acid, succinic acid, lactic acid and the like. In a preferred embodiment, the alcoholic beverage of the present invention comprises at least one of tartaric acid, succinic acid and lactic acid. When the alcoholic beverage of the present invention contains tartaric acid, the amount thereof may be 3 to 5000 mg / L, more preferably 5 to 3000 mg / L, still more preferably 10 to 1000 mg / L. If there is too much tartaric acid, the astringency will be strong and the design quality may be impaired, while if there is too little tartaric acid, the taste will not be thick enough and it will feel thin when divided with water.

Further, the preferred alcoholic beverage of the present invention contains succinic acid. The amount of succinic acid is preferably 3 to 2500 mg / L, more preferably 10 to 1000 mg / L. If there is too much succinic acid, the taste of the seasoning will be strong and the design quality may be impaired, while if there is too little succinic acid, the taste will not be thick enough and it will feel thin when divided with water.

Further, the alcoholic beverage of the present invention may contain 3 to 5000 mg / L of lactic acid, 10 to 3000 mg / L of lactic acid may be sufficient, and 50 to 2500 mg / L is a particularly preferable embodiment. If there is too much lactic acid, the acidity will be strong and the design quality may be impaired, while if there is too little lactic acid, the thickness of the taste will be insufficient and it will feel thin when divided with water.

In the present invention, the amounts of tartaric acid, succinic acid and lactic acid can be measured using HPLC. For example, after separating the organic acid by ion exclusion chromatography, p in the column eluate.
The H buffering reagent is continuously added, the pH is set to near neutral, the organic acid is dissociated, and the electric conductivity is measured. In the present specification, unless otherwise specified, the analysis is carried out under the following conditions:
<Measurement conditions for tartaric acid, succinic acid, and lactic acid>
-Column Shima-pack SCR-102H (8 mm I.D x 300 mm L, Shimadzu Corporation). Depending on the sample, two may be connected in series for use. If necessary, install a corresponding guard column, for example, SCR-102H (6 mmID × 50 mmL, Shimadzu Corporation) ・ Column temperature 45 ° C.
-Mobile phase 5 mM p-toluenesulfonic acid aqueous solution-pH buffering reagent 5 mM p-toluenesulfonic acid aqueous solution containing 100 μM EDTA and 20 mM Bis-Tris-Flow flow rate 0.8 mL / min The alcoholic beverage of the present invention is as described above. It is preferable to contain an organic acid, and the pH of the alcoholic beverage is preferably acidic to neutral. Specifically, the pH of the alcoholic beverage is preferably 2.8 to 7.5, more preferably 3.0 to 5.0, and further preferably 3.0 to 4.0. preferable.

Alcoholic Beverage The packaged alcoholic beverage of the present invention contains alcohol, but the alcohol is not particularly limited. For example, brewed alcohol, spirits (for example, spirits such as gin, voca, lamb, tequila, news spirits, and alcohol for raw materials), liqueurs, plum liquor, whiskeys, brandy, etc., or shochu (continuous distilled shochu, so-called). It is possible to use brewed liquors such as Japanese liquor, wine, sparkling wine, ciddle, beer, etc. In a particularly preferred embodiment, the alcoholic beverage of the present invention is blended with brewed liquor such as wine or sake.

The alcohol content of the alcoholic beverage of the present invention is 8 to 30 v / v%. The alcohol content (% by volume of ethanol) is preferably 8 to 28 v / v%, more preferably 10 to 23 v / v%, and most preferably 10 to 20 v / v%. In the present invention, unless otherwise specified, "alcohol" means ethanol. If the alcohol content is too low, it is difficult to feel the taste of sake, especially when diluted, and it is also difficult to enhance the taste and thickness of sake by the present invention. On the other hand, if the alcohol content is too high, the stimulus of alcohol becomes too strong, and it becomes difficult to feel the effect of the present invention.

The alcohol content of alcoholic beverages can be measured, for example, by a vibrating densitometer. The sample was distilled by direct fire, and the density of the obtained distillate at 15 ° C was measured. Table Alcohol content and density (15 ° C.) and specific gravity (15/15 ° C.) conversion table ”is the value obtained by conversion. Further, when the amount of alcohol is extremely small, it can be analyzed by using gas chromatography (GC).

Carbon Dioxide The beverage of the present invention may contain carbon dioxide gas. The addition of carbon dioxide may be carried out by a method generally known to those skilled in the art, for example, but is not limited to these, and sparkling wine or ceddle containing carbon dioxide may be blended as a brewed liquor, or carbon dioxide may be added. It may be dissolved in the beverage under pressure, the carbon dioxide and the beverage may be mixed in the pipe using a mixer such as a Zuchenhagen carbonator, or in a carbon dioxide-filled tank. Carbon dioxide may be absorbed into the beverage by spraying the beverage, or the beverage and carbonated water may be mixed to prepare a carbon dioxide gas-containing beverage.

The pressure of carbon dioxide gas in the carbon dioxide gas-containing beverage of the present invention is preferably a pressure at which a refreshing feeling derived from carbon dioxide gas can be felt, and is 0.5 to 3.0 kgf / cm by the carbon dioxide gas pressure measuring method described later. ² , more preferably 1.5 to 3.0 kgf / cm ² .

In the present invention, the carbon dioxide gas pressure was measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. The sample temperature was set to 20 ° C., and the carbon dioxide gas pressure was measured after degassing (snift) and shaking the air in the container with the gas volume measuring device.

Fruit juice The alcoholic beverage of the present invention may contain fruit juice. The fruit juice can be used without any restrictions as long as it can be used for ordinary beverages, and it may be in the form of straight fruit juice using the fruit juice obtained by squeezing the fruit as it is or concentrated concentrated fruit juice. good. It is also possible to use turbid fruit juice, which is the whole fruit juice obtained by crushing the whole fruit including the outer skin of the fruit and removing only particularly coarse solids such as seeds, the fruit puree with the fruit strained, or the pulp of the dried fruit. You may use the crushed or extracted fruit juice.

The type of fruit juice is not particularly limited, but for example, citrus juice (orange juice, orange juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple, guava, etc.) Banana, mango, acerola, papaya, passion fruit, etc.), other fruit juices (ume juice, pear juice, apricot juice, peach juice, berry juice, kiwi fruit juice, etc.), tomato juice, carrot juice, strawberry juice, etc. Examples thereof include melon juice, and preferred examples thereof include citrus juice (orange juice, orange juice, grapefruit juice, lemon juice, lime juice, etc.), grape juice, and peach juice. As these fruit juices, one kind of fruit juice may be used alone, or two or more kinds may be used in combination.

Other Ingredients The alcoholic beverage of the present invention may contain various additives and the like as in the case of ordinary beverages as long as the effects of the present invention (as long as it does not interfere with the impartation of liquor-like taste and aroma). Examples include fruit juices, sweeteners, acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like. The sweetness of the beverage may be adjusted by blending sugars and sweeteners. Further, when one or more of tartrate acid, succinic acid and lactic acid is contained as the acidulant, the thickness and aftertaste of the beverage may be increased. It is preferable because it enhances the refreshingness.

Packaged Alcoholic Beverage The beverage of the present invention is in the form of containerized. The form of the container includes, but is not limited to, a metal container such as a can, a PET bottle, a paper pack, a bottle, a pouch, and the like. For example, a sterilized packaged product can be produced through a method of filling a container with the beverage of the present invention and then heat sterilizing the beverage, or a method of sterilizing the beverage and filling the container.

The present invention will be described in more detail based on the experimental examples, but the present invention is not limited to these experimental examples. In the present specification, unless otherwise specified, the concentration and the like are based on weight, and the numerical range is described as including the end points thereof.

Experiment 1: Manufacture and evaluation of packaged alcoholic beverages (1) Production of packaged alcoholic beverages Lemon flavor (0) for neutral spirits (alcohol content: 59v / v%)
.. 1%), fructose-dextrose liquid sugar (5w / v%), citric acid (0.1w / v%), citric acid 3 sodium (0.01w / v%), concentrated lemon juice (fruit juice 0.5%) The mixture was mixed and an alcoholic beverage was prepared so that the alcohol content was 10%. In addition, isoamyl alcohol, xanthan gum (XG), tartaric acid, succinic acid, and lactic acid were added to the alcoholic beverage so as to have the concentrations shown in the table below. The obtained alcoholic beverage was filled in a container and subjected to sensory evaluation.
(2) Evaluation of packaged alcoholic beverages The manufactured packaged alcoholic beverages were subjected to sensory evaluation according to the following procedure. That is, when the packaged alcoholic beverage is straightened or mixed with water (alcohol content after dilution is 5 v / v%), (a) the thickness of the taste is felt (not watery, and a three-dimensional effect is felt), and (b) liquor. It was evaluated from the viewpoint of whether the aftertaste was refreshing and the aftertaste was felt. Specifically, the following three items were evaluated on a five-point scale, and the total score was used as the overall evaluation.

The evaluation criteria are shown below. In addition, a comprehensive evaluation was made based on the sum of the scores of (A) to (C). (A) Positive effect: When the viewpoints (a) and (b) are positive evaluations (point addition evaluation)
(B) Negative taste: When there is a negative evaluation in terms of the degree of stickiness in the mouth or the balance of sour and bitter taste (point deduction evaluation)
(C) Stimulating odor: When a stimulating scent is felt (point deduction evaluation)

(3) Evaluation results The evaluation results are shown below. As shown in the table below, when isoamyl alcohol and xanthan gum are within the scope of the present invention, regardless of whether the acid is tartaric acid, succinic acid, or lactic acid, the thickness of the taste is felt, and the afterglow of sake is felt. It became an alcoholic beverage with a refreshing aftertaste. By blending tartaric acid, succinic acid, or lactic acid, the thickness of the taste can be felt firmly even after dividing with water or ice, and the taste is well-balanced with a refreshing aftertaste.

Experiment 2: Manufacture and evaluation of packaged alcoholic beverages (Part 2)
A packaged alcoholic beverage having an alcohol content of 0 to 40 v / v% was prepared and evaluated in the same manner as in Experiment 1 except that the alcohol content of the packaged alcoholic beverage was changed. However, only sample 7 was an alcoholic beverage containing carbon dioxide (gas pressure: 2.0 kgf / c).
m ² ).

As is clear from the table, the packaged alcoholic beverage of the present invention is an alcoholic beverage in which the thickness of the taste is felt and the aftertaste of the liquor is felt and the aftertaste is refreshing.

Experiment 3: Manufacture and evaluation of packaged alcoholic beverages (Part 3)
(Experiment 3A and Experiment 3B)
A packaged alcoholic beverage having an alcohol content of 10 v / v% was prepared in the same manner as in Experiment 1 except that glucomannan (Experiment 3A) or glucomannan and xanthan gum (Experiment 3B) were blended in place of xanthan gum.

As is clear from the table, when glucomannan is used instead of xanthan gum, the thickness of the taste is felt as in the case of using xanthan gum, and the aftertaste is refreshed with the aftertaste of sake. I was able to get a packaged alcoholic beverage.

(Experiment 3C)
Similar to Experiment 1, a packaged alcoholic beverage with an alcohol content of 10 v / v% was prepared in the same manner as in Experiment 1, except that glucomannan and xanthan gum were used in combination instead of xanthan gum alone, and three types of acids, tartaric acid, succinic acid, and lactic acid, were mixed. Prepared. As shown in the table, it was possible to obtain a packaged alcoholic beverage in which the thickness of the liquor was felt and the aftertaste of the liquor was felt and the aftertaste was refreshing.

Experiment 4: Manufacture and evaluation of packaged alcoholic beverages For neutral spirits (alcohol content: 59v / v%), peach fragrance (0.3%), sweetened glucose liquid sugar (15w / v%), citric acid (0) .4w / v%), 3 sodium citrate (0.03w / v%), and peach juice (2% fruit juice) were blended to prepare an alcoholic beverage having an alcohol content of 10v / v%. The alcoholic beverages contained the amounts of white wine (alcohol content 12%) and xanthan gum (XG) shown in the table below.

The packaged alcoholic beverage of Experiment 4A contained isoamyl alcohol 10 mg / L, tartaric acid 100 mg / L, succinic acid 50 mg / L, and lactic acid 100 mg / L. The packaged alcoholic beverage of Experiment 4B contained isoamyl alcohol, tartaric acid, succinic acid, and lactic acid at the concentrations shown in the table.

As shown in the table below, in the packaged alcoholic beverage of the present invention, the thickness of the taste was felt, and the aroma of liquor and the excellent aftertaste were felt, and the aftertaste was refreshing.

Experiment 5: Manufacture and evaluation of packaged alcoholic beverages For neutral spirits (alcohol content: 59v / v%), peach fragrance (0.3%), sweetened glucose liquid sugar (15w / v%), citric acid (0) .4w / v%), 3 sodium citrate (0.03w / v%), and peach juice (2% fruit juice) were blended to prepare an alcoholic beverage having an alcohol content of 10v / v%. The alcoholic beverages contained the amounts of sake (alcohol content 14%) and xanthan gum (XG) shown in the table below.

The packaged alcoholic beverage produced in this experiment contained isoamyl alcohol, tartaric acid, succinic acid, and lactic acid at the concentrations shown in the table.

As shown in the table below, the packaged alcoholic beverage of the present invention had a thick taste and a refreshing aftertaste with the aftertaste of liquor.

Claims (7)

A packaged alcoholic beverage containing wine and / or sake and having an alcohol content of 10 to 30 v / v%.
The above-mentioned beverage containing 1 to 100 mg / L of isoamyl alcohol and 20 to 200 mg / L of xanthan gum (excluding fermented malt beverage). The alcoholic beverage according to claim 1, which comprises at least one of tartaric acid, succinic acid, and lactic acid. The alcoholic beverage according to claim 1 or 2, further containing 3 to 5000 mg / L of tartaric acid. The alcoholic beverage according to any one of claims 1 to 3, further containing 3 to 2500 mg / L of succinic acid. The alcoholic beverage according to any one of claims 1 to 4, further containing 3 to 5000 mg / L of lactic acid. The alcoholic beverage according to any one of claims 1 to 5 , which does not contain carbon dioxide gas. A method for producing a packaged alcoholic beverage containing wine and / or sake and having an alcohol content of 10 to 30 v / v%.
A step of preparing an alcoholic beverage containing 1 to 100 mg / L of isoamyl alcohol and 20 to 200 mg / L of xanthan gum.
The process of filling the prepared alcoholic beverage into a container,
The above method including (however, excluding the method for producing a fermented malt beverage).