JP7645066B2 - Alcoholic drinks - Google Patents

Description

The present invention relates to an alcoholic beverage. In particular, the present invention relates to an alcoholic beverage that is mildly sweet and not watery even when diluted with carbonated water.

Currently, a wide variety of alcoholic beverages are sold on the market, and consumer needs for alcoholic beverages are becoming more diverse. As an example of the diversification of alcoholic beverages, there are many different types of wine on the market, and the size of the wine market is gradually increasing.

Recently, it has become increasingly common for consumers, especially young people, to purchase wine products and then dilute them with carbonated water or ice at home before drinking. Reasons cited for this include that diluting the wine reduces the alcohol content when drinking it, making it easier to drink, that for consumers who do not like the astringency or acidity of wine, dilution weakens those flavors making it easier to drink, and that combining the flavor of the wine with the stimulating taste of carbonated water increases palatability.

In order to dilute and drink alcoholic beverages, technology is required to concentrate them, and technological developments related to wine concentration have been seen, particularly in the field of cooking wine. For example, a concentrated wine composition with an alcohol content of 1.5 to 4.0% (v/v) is obtained by heating and aging wine at 40 to 60°C for 1 to 6 months and concentrating it under reduced pressure (Patent Document 1), and a concentrated wine composition with an extract content of 18% (w/v) or more is known, which is obtained by concentrating wine by 8 times or more (Patent Document 2). In addition, as a wine to be diluted and drunk, a concentrated fruit wine with an alcohol content of 1.5% to 3.0% and an extract content of 10% or more is known, which is obtained by concentrating raw fruit wine by 2 to 5 times under reduced pressure (Patent Document 3). In addition, an alcoholic beverage base containing alcohol derived from wine that can be used as a raw material for low-alcohol beverages is known (Patent Document 4).

JP 2007-159503 A Japanese Patent Application Publication No. 03-240462 JP 2006-174760 A JP 2012-244965 A

As mentioned above, it is common to see people dilute purchased alcoholic beverages such as wine with water or carbonated water before drinking them, but in reality, such dilution often compromises the original design quality of the alcoholic beverage, making it taste watery and significantly disrupting the balance of flavors and aromas. Therefore, the present invention aims to provide an alcoholic beverage that is not watery and has a mild sweetness even when diluted with carbonated water.

As a result of intensive research to solve the above problems, the inventors have focused on the blend of sugar, glucose, and acid in alcoholic beverages and discovered that by adjusting the contents and ratios of these components in the beverage within a specified range, it is possible to obtain an alcoholic beverage that is not watery and that retains the flavor balance before dilution, even when diluted with carbonated water. Based on this knowledge, the inventors have completed the present invention.

The present invention relates to, but is not limited to, the following:
(1) An alcoholic beverage having a total sugar content of 5 to 20% by weight (w/v), a weight ratio of the glucose content to the total sugar content of 45% or more, and a weight ratio of the total sugar content to the total acid content of 5 or more.
(2) The alcoholic beverage according to (1), having an alcohol content of 10 to 20% (v/v).
(3) An alcoholic beverage described in (1) or (2), in which the weight ratio of the total sugar content to the total acid content is 25 or less.
(4) An alcoholic beverage described in any one of (1) to (3), having a total sugar content of 6 to 15% by weight (w/v).
(5) An alcoholic beverage according to any one of (1) to (4), which contains fruit wine.
(6) An alcoholic beverage according to any one of (1) to (5), which contains a distilled liquor.
(7) An alcoholic beverage according to any one of (1) to (6), which is a containerized beverage.
(8) A method for producing an alcoholic beverage, comprising the steps of:
adjusting the total sugar content to 5-20% by weight (w/v);
a step of adjusting the weight ratio of the glucose content to the total sugar content to 45% or more, and a step of adjusting the weight ratio of the total sugar content to the total acid content to 5 or more;
The above method.

The present invention makes it possible to provide an alcoholic beverage that is not watery and has a mild sweetness even when diluted with carbonated water. In addition, when the alcoholic beverage contains fruit wine, it is possible to provide an alcoholic beverage that can fully taste the unique flavor of the fruit wine even when diluted with carbonated water.

One aspect of the present invention is an alcoholic beverage. The alcoholic beverage of the present invention has a total sugar content of 5 to 20% by weight (w/v), a weight ratio of the glucose content to the total sugar content of 45% or more, and a weight ratio of the total sugar content to the total acid content of 5 or more. Unless otherwise specified, "wt%" as used in this specification means weight/volume (w/v) weight%. Furthermore, in this specification, unless otherwise specified, numerical ranges are described as including their endpoints.

In this specification, an alcoholic beverage means a beverage containing alcohol. When fruit wine is used as one of the ingredients in the alcoholic beverage of the present invention, the alcohol contained in the beverage of the present invention may be derived from the fruit wine. When an alcoholic beverage other than fruit wine is used as an ingredient, the alcohol contained in the beverage of the present invention may be derived from the other alcoholic beverage. The alcohol content of the alcoholic beverage of the present invention can be adjusted to, for example, 5 to 30% (v/v), preferably 8 to 25% (v/v), and more preferably 10 to 20% (v/v). In this specification, alcohol means ethyl alcohol (ethanol) unless otherwise specified. In this specification, alcohol content means the volume percentage (v/v) of alcohol in a solution in which alcohol is present.

Although the alcohol content may be measured by any method, in the present invention, the alcohol content can be measured by a vibration type density meter. More specifically, the alcoholic beverage to be measured is filtered or ultrasonically treated to remove the carbon dioxide gas, and the sample is then distilled over an open flame. The density of the resulting distillate is measured at 15°C, and the alcohol content is calculated by converting the density at 15°C using "Table 2: Conversion table of 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 Ordinance No. 6 of 2007, revised June 22, 2007).

The alcoholic beverage of the present invention may contain fruit liquor. In this specification, fruit liquor means a fermented beverage obtained by alcoholic fermentation of raw fruit juice. Fruit liquor does not have a strong sweet or sour taste or aroma compared to other alcoholic beverages such as chuhai and cocktails, and therefore tends to be strongly affected by a decrease in flavor when diluted with carbonated water or the like. Therefore, an alcoholic beverage containing fruit liquor is one of the preferred embodiments of the present invention. Examples of fermentation raw materials used in the fruit liquor of the present invention include grape juice, apple juice, peach juice, grapefruit juice, pineapple juice, mango juice, etc., and these fruit juices may be used alone or in combination of two or more types. As long as the above definition is satisfied, the fruit liquor of the present invention is not limited to a category based on laws such as the Liquor Tax Act, but the scope of the fruit liquor of the present invention includes fruit liquor, sweet fruit liquor, liqueur, and other brewed liquor under the Liquor Tax Act of Japan.

In the present invention, wine is used as an example of fruit wine. In this specification, wine means a fermented beverage produced using grape juice as the main ingredient. Examples of wine used in the present invention include red wine, white wine, and rosé wine. In this specification, red wine means a fermented beverage produced using juice squeezed from the entire grape fruit, including the pulp, skin, and seeds, as the main ingredient. In addition, in this specification, white wine means a fermented beverage produced using juice squeezed only from the pulp of the grape as the main ingredient. Furthermore, in this specification, rosé wine means a fermented beverage produced by combining the red wine production method and the white wine production method, or by mixing the red wine and the white wine.

The content of fruit liquor in the alcoholic beverage of the present invention is, for example, 0 to 95% (v/v), preferably 20 to 90% (v/v), and more preferably 40 to 80% (v/v). The content of fruit liquor can also be specified by the pure alcohol ratio of the alcohol derived from the fruit liquor. The pure alcohol ratio of the alcohol derived from the fruit liquor refers to the percentage of the alcohol volume derived from the fruit liquor in the total alcohol volume contained in the alcoholic beverage of the present invention. For example, when a fruit liquor (500 ml) with an alcohol content of 12% (v/v) is blended to prepare an alcoholic beverage (1000 ml) with a total alcohol content of 15% (v/v), the pure alcohol ratio of the alcohol derived from the fruit liquor is ((0.12 x 500) / (0.15 x 1000)) x 100 = 40% (v/v). The pure alcohol ratio of the alcohol derived from the fruit liquor in the alcoholic beverage of the present invention can be adjusted to, for example, 15 to 95% (v/v), preferably 30 to 90% (v/v), and more preferably 35 to 80% (v/v).

In the alcoholic beverage of the present invention, alcoholic beverages other than fruit liquor can also be blended. In the present invention, alcoholic beverages other than fruit liquor are preferably alcoholic beverages having an alcohol content of at least 20% (v/v) or more. By using alcoholic beverages with a high alcohol content, the alcohol content of the alcoholic beverage of the present invention can be adjusted. In the present invention, for example, distilled alcohol can be used as alcoholic beverages other than fruit liquor. In this specification, distilled alcohol refers to alcoholic beverages produced by distilling alcohol-containing materials in a pot still or continuous still. Specific examples include brewed alcohol, spirits (e.g., spirits and raw material alcohol such as gin, vodka, rum, tequila, etc.), whiskeys (e.g., whiskey, brandy, etc.), and shochu (e.g., pot distillation shochu, continuous distillation shochu, etc.). Furthermore, brewed alcohol with an alcohol content of 20% (v/v) or more may be used. In the present invention, for example, continuously distilled alcoholic beverages such as brewed alcohol, vodka, raw material alcohol, and continuous distillation shochu can be preferably used.

The alcoholic beverage of the present invention contains sugar. The total sugar content in the alcoholic beverage is 5 to 20% by weight (w/v), and preferably 6 to 15% by weight (w/v). By having the total sugar content within the above range, the alcoholic beverage of the present invention tends to have a strong drinking sensation even when diluted with carbonated water.

The total sugar content in the alcoholic beverage of the present invention is measured by flow injection analysis using a biosensor. Here, the biosensor means an electrode having an immobilized enzyme membrane that specifically reacts with the sugar in the sample. The redox potential generated by the reaction between the immobilized enzyme of the biosensor and the sugar to be measured is measured to calculate the sugar concentration. Various sugar concentrations can be measured depending on the type of immobilized enzyme used. In this specification, the sugar concentration can be measured using a flow injection analyzer Bioflow BF-7 system sold by Oji Measurement Instruments Co., Ltd.

Examples of sugars contained in the alcoholic beverage of the present invention include monosaccharides, disaccharides, trisaccharides, tetrasaccharides, and oligosaccharides and polysaccharides consisting of more than two kinds of sugars. Only one type of sugar may be contained, or two or more types may be contained in combination. In the present invention, the inclusion of monosaccharides or disaccharides is preferable because it can give the alcoholic beverage a natural taste. As monosaccharides, glucose, fructose, galactose, xylose, mannose, arabinose, and sugar alcohols such as sorbitol, mannitol, xylitol, erythritol, maltitol, and lactitol can be used. In the present invention, glucose or fructose is preferable. As disaccharides, sucrose, lactose, maltose, and the like can be used. In the present invention, sucrose is preferable.

The alcoholic beverage of the present invention contains glucose, and the weight ratio of the glucose content to the total sugar content ([glucose content]/[total sugar content]) is 45% or more. Since the glucose content is 45% or more by weight to the total sugar content, the alcoholic beverage of the present invention does not become watery even when diluted with carbonated water, and tends to have a refreshing sweetness. In the present invention, the weight ratio of the glucose content to the total sugar content is preferably 50% or more, more preferably 55% or more, and even more preferably 60% or more. In addition, the weight ratio of the glucose content to the total sugar content is, for example, 100% or less, 95% or less, or 90% or less. In this specification, the weight ratio of the glucose content to the total sugar content is also referred to as the glucose ratio.

The alcoholic beverage of the present invention may contain fructose. The coexistence of fructose with glucose tends to impart a mellow sweetness. When the alcoholic beverage of the present invention contains fructose, the weight ratio of the fructose content to the total sugar content ([fructose content]/[total sugar content]) is not particularly limited, but is, for example, 0-50%, preferably 5-45%, and more preferably 10-40%.

When fructose is contained in the alcoholic beverage of the present invention, the weight ratio of the total content of glucose and fructose to the total sugar content ([total content of glucose and fructose]/[total sugar content]) is not particularly limited, but is, for example, 50% or more, preferably 55% or more, and more preferably 60% or more. The weight ratio of the total content of glucose and fructose to the total sugar content is, for example, 100% or less, 95% or less, or 90% or less. When fructose is contained in the alcoholic beverage of the present invention, the weight ratio of the glucose content to the total content of glucose and fructose ([glucose content]/[total content of glucose and fructose]) is, for example, 50 to 100%, preferably 55 to 95%, and more preferably 60 to 90%. The glucose and fructose contents can both be measured using the above-mentioned flow injection analysis method or HPLC. When using HPLC, measurements can be performed using an LC-20 series analyzer (Shimadzu Corporation) and a Shodex Asahipak NH2P-50 4E column.

The alcoholic beverage of the present invention contains an acid. The acid is preferably an organic acid, and examples of organic acids used in the present invention include malic acid, lactic acid, citric acid, tartaric acid, oxalic acid, gluconic acid, succinic acid, acetic acid, pyruvic acid, and α-ketoglutaric acid. In the present invention, malic acid, lactic acid, citric acid, and tartaric acid are preferred, and malic acid and lactic acid are more preferred.

The acid content in the alcoholic beverage of the present invention, as the total acid content, can be, for example, 0.2% by weight (w/v) or more, and preferably 0.7% by weight (w/v) or more. When the total acid content is 0.2% by weight (w/v) or more, there is a tendency that a moderate sourness can be felt even when the alcoholic beverage of the present invention is diluted with carbonated water.

In addition, the acid content in the alcoholic beverage of the present invention can be adjusted in relation to the total sugar content. In the alcoholic beverage of the present invention, the weight ratio of the total sugar content to the total acid content ([total sugar content]/[total acid content]) is 5 or more. Since the relationship between the total acid content and the total sugar content is as described above, even when the alcoholic beverage of the present invention is diluted with carbonated water, a good balance of sourness and sweetness tends to be sufficiently felt. In the present invention, the weight ratio of the total sugar content to the total acid content is preferably 7 to 25, more preferably 10 to 20. In this specification, the weight ratio of the total sugar content to the total acid content is also referred to as the sugar-acid ratio.

In the present invention, the total acid content means the sum of the contents of all organic acids contained in an alcoholic beverage, and in this specification, it means the value converted from the titratable acidity using sodium hydroxide, assuming that all organic acids are tartaric acid.

The total acidity shown in this specification is measured by the following method. 20 mL of sample is placed in a 100 mL beaker using a volumetric pipette, and distilled water is added to adjust the liquid volume to approximately 50 mL. The electrode of a pH meter is inserted into the liquid, and 1/10 N sodium hydroxide solution is dripped from a burette while stirring, and titration is continued until the pH reaches 8.2. The amount of 1/10 N sodium hydroxide solution required to adjust the pH of the sample liquid to 8.2 is defined as the titration amount (X mL). Here, a commercially available volumetric analysis reagent with a known factor is used for the 1/10 N sodium hydroxide solution.

The total acid values presented herein are calculated based on the following formula, assuming that all organic acids in the sample are tartaric acid:
Total acid (g/100mL) = X x F x 0.0075 x 100/20
X: Titration amount of 1/10N sodium hydroxide solution (mL)
F: Calculated based on the factor of 1/10N sodium hydroxide solution.

The alcoholic beverage of the present invention may or may not contain fruit juice (i.e., it may be juice-free). Examples of fruit juice include grape, apple, and plum juice. When fruit juice is used, specific embodiments that can be blended into the alcoholic beverage of the present invention include puree, straight fruit juice, heated concentrated fruit juice, reduced pressure concentrated fruit juice, clear fruit juice, cloudy fruit juice, etc. One type of fruit juice may be used alone, or two or more types may be used in combination. Although not particularly limited, it is preferable that the alcoholic beverage of the present invention is juice-free.

The alcoholic beverage of the present invention may contain ingredients other than those described above, provided that the effects of the present invention are not impaired. Such ingredients may be any ingredient commonly used as a beverage ingredient, such as flavorings, vitamins, colorings, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.

The pH of the alcoholic beverage of the present invention is not particularly limited, but is, for example, 2.6 to 4.2. The pH of the beverage of the present invention is preferably 2.8 to 4.0, more preferably 3.0 to 3.7.

The alcoholic beverage of the present invention can be filled into a container to produce a packaged beverage (i.e., a packaged alcoholic beverage). Packaged beverages are suitable because they can be stably stored for long periods of time. There are no particular limitations on the container into which the alcoholic beverage of the present invention is filled, and any commonly used container can be used, such as a metal container, a resin container, a paper container, or a glass container. Specific examples include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper cartons, and glass containers such as glass bottles. In the present invention, it is preferable to use a lightweight container, and for example, containers such as PET bottles and paper cartons are preferable.

The alcoholic beverage of the present invention may also be sterilized. Examples of sterilization include heat sterilization and non-heat sterilization, and heat sterilization is preferred. Heat sterilization can be performed, for example, at 50 to 80°C (preferably 60 to 70°C) for 5 minutes or more (preferably 10 minutes or more). Examples of non-heat sterilization include filtration sterilization using a membrane filter or hollow fiber, and ultraviolet sterilization. As described above, when the alcoholic beverage of the present invention is to be made into a bottled beverage, a sterile filling method can be used regardless of whether or not sterilization is performed, and a bottled beverage that has been aseptically filled can be obtained.

The alcoholic beverage of the present invention can be consumed as is, or can be diluted with carbonated water or the like before consumption. The material used for dilution is preferably a non-alcoholic beverage (i.e., a beverage that does not contain alcohol), and in addition to carbonated water, for example, water, hot water, juice, milk, green tea, oolong tea, etc. can be used. In the present invention, it is most preferable to use carbonated water as a diluent.

When diluting the alcoholic beverage of the present invention, the dilution ratio is not particularly limited, but is, for example, 2 to 10 times, preferably 3 to 8 times, and more preferably 4 to 6 times. The dilution ratio of the alcoholic beverage of the present invention can also be specified by the alcohol content after dilution. The alcoholic beverage of the present invention can be diluted so that the alcohol content after dilution is, for example, 3 to 10% (v/v), preferably 4 to 8% (v/v), and more preferably 5 to 7% (v/v).

The alcoholic beverage of the present invention can be produced by appropriately blending the above-mentioned components. In the production of the alcoholic beverage of the present invention, the order in which the various components are blended is not particularly limited. In addition, the production of the alcoholic beverage of the present invention can also include a process of blending the above-mentioned components and materials and a process of adjusting their contents. Various elements in the production of the alcoholic beverage of the present invention, such as the types of components in the beverage and their contents, are as described above for the alcoholic beverage of the present invention or are self-evident therefrom.

The production of the beverage of the present invention also includes a step of sterilizing the beverage, and may also include a step of packaging the beverage as necessary, and a bottled beverage can be produced through these steps. The method and conditions for sterilization are as described above for the alcoholic beverage of the present invention, or are self-evident therefrom.

The details of the present invention will be explained in detail below using experimental examples, but the present invention is not limited to these.

<Experimental Example 1>
Raw material alcohol (neutral spirits, alcohol content: 59.3% (v/v)), crystalline glucose (glucose content: 91% by weight (w/w)), fructose (fructose content: 100% by weight (w/w)), and malic acid (DL-malic acid) were mixed to the final concentrations shown in the table below, and water was added to prepare an alcoholic beverage sample with a final liquid volume of 1000 mL. Note that the neutral spirits used as the raw material alcohol is a distilled liquor.

The resulting beverage samples were diluted 2.5 times with carbonated water to adjust the alcohol content to 6% (v/v), and a sensory evaluation was conducted. In the sensory evaluation, two expert panel members evaluated the wateriness and sweetness according to the following criteria, and after each expert panel member performed their evaluation, the entire panel discussed and decided on the final evaluation results.

[Wateriness]
1 point: Watery 2 points: Slightly watery 3 points: Slightly thick 4 points: Thick

[Sweetness]
1 point: Sweetness remains 2 points: Slightly sweetness remains 3 points: Slightly refreshing 4 points: Refreshing

As shown in the table above, good results were obtained in terms of wateriness and sweetness in alcoholic beverages diluted with carbonated water when the total sugar content was within the specified range.

<Experimental Example 2>
Alcoholic beverage samples were prepared in a final volume of 1000 mL as shown in the table below in the same manner as in Experimental Example 1. The resulting beverage samples were diluted 2.5 times with carbonated water to adjust the alcohol content to 6% (v/v), and then subjected to a sensory evaluation. The sensory evaluation was also performed using the same method and criteria as in Experimental Example 1.

As shown in the table above, when the weight ratio of the total sugar content to the total acid content was within a specified range, good results were obtained in terms of wateriness and sweetness in alcoholic beverages diluted with carbonated water.

<Experimental Example 3>
Alcoholic beverage samples with a final volume of 1000 mL were prepared as shown in the table below in the same manner as in Experimental Example 1 above. In addition, crystalline glucose and fructose were replaced with granulated sugar, and alcoholic beverage samples with a final volume of 1000 mL were prepared as shown in the table below in the same manner as in Experimental Example 1. The resulting beverage samples were diluted 2.5 times with carbonated water to adjust the alcohol content to 6% (v/v), and a sensory evaluation was performed. The sensory evaluation was also performed using the same method and criteria as in Experimental Example 1 above.

As shown in the table above, when the weight ratio of glucose content to total sugar content was within a specified range, good results were obtained in terms of wateriness and sweetness in alcoholic beverages diluted with carbonated water.

<Experimental Example 4>
In the various components used in Experimental Example 1, the type of acid was changed from malic acid to lactic acid (lactic acid content: 50% by weight (w/w)), citric acid (anhydrous citric acid), or tartaric acid, and the various components were mixed to the final concentrations shown in the table below. Water was then added to prepare alcoholic beverage samples with a final liquid volume of 1,000 mL.

The resulting beverage sample was diluted 2.5 times with carbonated water to adjust the alcohol content to 6% (v/v), and a sensory evaluation was performed. The sensory evaluation was performed using the same method and criteria as in Experimental Example 1 above.

As shown in the table above, no matter which acid was used, good results were obtained in terms of wateriness and sweetness in alcoholic beverages diluted with carbonated water. When lactic acid was used, all of the expert panel members rated it as having a mild sour taste, while when citric acid and tartaric acid were used, all of the expert panel members rated it as having a somewhat strong sour taste.

<Experimental Example 5>
Two types of fruit wine (white wine and red wine, both with an alcohol content of 12.8% (v/v)) were added to the various ingredients used in Experimental Example 1 and mixed to the final concentrations shown in the table below. Water was then added to prepare an alcoholic beverage sample with a final liquid volume of 1,000 mL.

The resulting beverage sample was diluted 2.5 times with carbonated water to adjust the alcohol content to 6% (v/v), and a sensory evaluation was performed. The sensory evaluation was performed using the same method and criteria as in Experimental Example 1 above.

As shown in the table above, good results were obtained for wateriness and sweetness in all alcoholic beverage samples diluted with carbonated water. In addition, all expert panel members evaluated all alcoholic beverage samples as having a sufficiently distinctive fruit wine (white wine or red wine) flavor even when diluted with carbonated water.

Claims (9)

An alcoholic beverage having a total sugar content of 5 to 20% by weight (w/v), a weight ratio of the glucose content to the total sugar content of 45% or more, and a weight ratio of the total sugar content to the total acid content of 5 to 29.2 . The alcoholic beverage according to claim 1, having an alcohol content of 10 to 20% (v/v). The alcoholic beverage according to claim 1 or 2, in which the weight ratio of the total sugar content to the total acid content is 25 or less. The alcoholic beverage according to any one of claims 1 to 3, having a total sugar content of 6 to 15% by weight (w/v). The alcoholic beverage according to any one of claims 1 to 4, which contains fruit wine. An alcoholic beverage according to any one of claims 1 to 5, which contains a distilled liquor. The alcoholic beverage according to any one of claims 1 to 6, which is a bottled beverage. The alcoholic beverage according to any one of claims 1 to 7, which contains fructose. A method for producing an alcoholic beverage, comprising:
adjusting the total sugar content to 5-20% by weight (w/v);
adjusting the weight ratio of the glucose content to the total sugar content to 45% or more, and adjusting the weight ratio of the total sugar content to the total acid content to 5 to 29.2 ;
The above method.