JP6712523B2 - Containerized alcoholic beverage - Google Patents
Containerized alcoholic beverage Download PDFInfo
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- JP6712523B2 JP6712523B2 JP2016188347A JP2016188347A JP6712523B2 JP 6712523 B2 JP6712523 B2 JP 6712523B2 JP 2016188347 A JP2016188347 A JP 2016188347A JP 2016188347 A JP2016188347 A JP 2016188347A JP 6712523 B2 JP6712523 B2 JP 6712523B2
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- alcoholic beverage
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims description 41
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 41
- 241000196324 Embryophyta Species 0.000 claims description 31
- 235000019658 bitter taste Nutrition 0.000 claims description 22
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 18
- 239000001569 carbon dioxide Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 235000020971 citrus fruits Nutrition 0.000 claims description 7
- 241000167854 Bourreria succulenta Species 0.000 claims description 6
- 235000019693 cherries Nutrition 0.000 claims description 6
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 5
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 5
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
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- 235000005135 Micromeria juliana Nutrition 0.000 claims description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 4
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 4
- 240000007926 Ocimum gratissimum Species 0.000 claims description 4
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- 239000001102 lavandula vera Substances 0.000 claims description 4
- 235000018219 lavender Nutrition 0.000 claims description 4
- 239000001585 thymus vulgaris Substances 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 241000951471 Citrus junos Species 0.000 claims description 2
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- 230000007794 irritation Effects 0.000 claims description 2
- 244000178870 Lavandula angustifolia Species 0.000 claims 3
- 244000290333 Vanilla fragrans Species 0.000 claims 3
- VMSLCPKYRPDHLN-UHFFFAOYSA-N (R)-Humulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-UHFFFAOYSA-N 0.000 claims 2
- 238000002791 soaking Methods 0.000 claims 2
- 235000013616 tea Nutrition 0.000 claims 2
- 230000035807 sensation Effects 0.000 description 18
- 235000019615 sensations Nutrition 0.000 description 18
- 230000004936 stimulating effect Effects 0.000 description 12
- 238000007654 immersion Methods 0.000 description 10
- 206010013911 Dysgeusia Diseases 0.000 description 9
- 239000002253 acid Substances 0.000 description 9
- 235000020083 shōchū Nutrition 0.000 description 9
- 238000007598 dipping method Methods 0.000 description 8
- 230000000638 stimulation Effects 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
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- 238000011156 evaluation Methods 0.000 description 4
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- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
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- 150000007513 acids Chemical class 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 3
- 239000003623 enhancer Substances 0.000 description 3
- 235000008216 herbs Nutrition 0.000 description 3
- 235000021577 malt beverage Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JQQDKNVOSLONRS-UHFFFAOYSA-N undeca-1,3,5-triene Chemical compound CCCCCC=CC=CC=C JQQDKNVOSLONRS-UHFFFAOYSA-N 0.000 description 2
- SKIHXIMTNWRUPM-UHFFFAOYSA-N undeca-6,8,10-trien-2-one Chemical compound CC(=O)CCCC=CC=CC=C SKIHXIMTNWRUPM-UHFFFAOYSA-N 0.000 description 2
- JQQDKNVOSLONRS-JEGFTUTRSA-N (3e,5e)-undeca-1,3,5-triene Chemical compound CCCCC\C=C\C=C\C=C JQQDKNVOSLONRS-JEGFTUTRSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
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- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 239000001710 FEMA 4652 Substances 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
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- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- 244000165082 Lavanda vera Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 244000302512 Momordica charantia Species 0.000 description 1
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- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
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- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229940069521 aloe extract Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 description 1
- 235000020054 awamori Nutrition 0.000 description 1
- 238000004167 beer analysis Methods 0.000 description 1
- 238000009530 blood pressure measurement Methods 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013531 gin Nutrition 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052901 montmorillonite Inorganic materials 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020071 rectified spirit Nutrition 0.000 description 1
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- 235000013533 rum Nutrition 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013529 tequila Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- IQQBFWHNQBNSSQ-UHFFFAOYSA-N undeca-1,3,5,7-tetraene Chemical compound CCCC=CC=CC=CC=C IQQBFWHNQBNSSQ-UHFFFAOYSA-N 0.000 description 1
- RVSSXDRQQQEPDY-UHFFFAOYSA-N undeca-6,8,10-trien-3-ol Chemical compound CCC(O)CCC=CC=CC=C RVSSXDRQQQEPDY-UHFFFAOYSA-N 0.000 description 1
- FSQNBYUIUZMKKG-UHFFFAOYSA-N undeca-6,8,10-trien-4-one Chemical compound CCCC(=O)CC=CC=CC=C FSQNBYUIUZMKKG-UHFFFAOYSA-N 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 229940119569 wormwood extract Drugs 0.000 description 1
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- Alcoholic Beverages (AREA)
Description
本発明は、容器詰アルコール飲料およびその製造方法、並びに植物の浸漬蒸留酒及び／又はその蒸留液を含む容器詰アルコール飲料に刺激感を付与する方法に関する。 TECHNICAL FIELD The present invention relates to a packaged alcoholic beverage and a method for producing the same, and a method for imparting a stimulating sensation to a packaged alcoholic beverage containing a soaked distilled liquor of a plant and/or a distillate thereof.
容器詰アルコール飲料には、消費者の嗜好性により、一定の刺激感が求められる場合がある。このような要請を受けて、従来より、刺激増強剤や、刺激感の増強された飲料などが提案されている。 A certain sensation of stimulation may be required for a packaged alcoholic beverage depending on the taste of the consumer. In response to such a demand, hitherto, a stimulation enhancer, a beverage with enhanced stimulation, and the like have been proposed.
特許文献１には、「炭酸刺激感」の低下を余儀なくされる場合においても、炭酸刺激を維持することができる炭酸刺激増強剤として、６，８，１０−ウンデカトリエン−２−オン、６，８，１０−ウンデカトリエン−３−オン、６，８，１０−ウンデカトリエン−４−オン、６，８，１０−ウンデカトリエン−３−オール、６，８，１０−ウンデカトリエン−４−オール、１，３，５−ウンデカトリエンおよび１，３，５，７−ウンデカテトラエンから選択される１種または２種以上からなる炭酸刺激増強剤が開示されている。 Patent Document 1 discloses 6,8,10-undecatrien-2-one, 6,8,10-undecatrien-2-one as a carbonic acid stimulant enhancer capable of maintaining carbonic acid stimulation even when the "carbonic acid sensation" is required to be reduced. ,8,10-Undecatrien-3-one, 6,8,10-Undecatrien-4-one, 6,8,10-Undecatrien-3-ol, 6,8,10-Undecatriene A carbonic acid stimulation enhancer comprising one or more selected from -4-ol, 1,3,5-undecatriene and 1,3,5,7-undecatetraene is disclosed.
特許文献２には、容器又は設備の仕様を変更する必要が無く、香味品質を確保しながら、発酵麦芽飲料の刺激感を増強する方法として、発酵麦芽飲料を製造する過程で得られる中間液に対し、モンモリロナイトを主成分とし、かつ、膨潤力が６〜１８ｍｌ／２ｇである吸着剤を接触させる工程を包含する発酵麦芽飲料の製造方法が開示されている。 In Patent Document 2, it is not necessary to change the specifications of the container or equipment, and as a method of enhancing the stimulating sensation of the fermented malt beverage while ensuring the flavor quality, the intermediate liquid obtained in the process of producing the fermented malt beverage is used. On the other hand, a method for producing a fermented malt beverage including a step of contacting an adsorbent containing montmorillonite as a main component and having a swelling power of 6 to 18 ml/2 g is disclosed.
しかしながら、植物の浸漬蒸留酒及び／又はその蒸留液を含むアルコール飲料に刺激感を付与しようとする場合においては、炭酸刺激による刺激感付与のみでは十分でないことが判明した。 However, it has been found that in the case of imparting a stimulating sensation to an alcoholic beverage containing a soaked distilled liquor of a plant and/or its distillate, it is not enough to impart the stimulating sensation by carbonic acid stimulation.
本発明の課題は、植物の浸漬蒸留酒及び／又はその蒸留液を含む容器詰アルコール飲料において、適度な刺激感のある容器詰アルコール飲料およびその製造方法を提供すること、ならびに植物の浸漬蒸留酒及び／又はその蒸留液を含む容器詰アルコール飲料に刺激感を付与する方法を提供することである。 An object of the present invention is to provide a container-filled alcoholic beverage containing a plant distilling liquor and/or a distillate thereof, a container-filled alcoholic beverage having an appropriate sensation and a method for producing the same, and a plant dipping distilled liquor. And/or a method of imparting a stimulating sensation to a packaged alcoholic beverage containing the distillate thereof.
本発明者らが鋭意研究を進めたところ、飲料における苦味価および炭酸ガス圧を特定範囲とすることで、適度な刺激感が得られることを見出した。このメカニズムは定かではないが、前記特定範囲とすることで、のどにおける刺激や舌における刺激など、口腔内での刺激が最適化されるためと推定される。 As a result of intensive research conducted by the present inventors, it was found that an appropriate feeling of irritation can be obtained by setting the bitterness value and the carbon dioxide gas pressure of the beverage within specific ranges. Although this mechanism is not clear, it is presumed that the stimulus in the oral cavity, such as the stimulus in the throat and the tongue, is optimized by setting the specific range.
本発明は、
[１]植物の浸漬蒸留酒及び／又はその蒸留液とイソα酸を含む苦味料を含有し、苦味価が３〜４５ＢＵｓであり、炭酸ガス圧が０．１〜１．０ｖ／ｖ％である容器詰アルコール飲料、
[２]植物の浸漬蒸留酒及び／又はその蒸留液と、イソα酸を含む原料液とを混合する工程を有し、苦味価が３〜４５ＢＵｓであり、炭酸ガス圧が０．１〜１．０ｖ／ｖ％である、容器詰アルコール飲料の製造方法、および
[３]植物の浸漬蒸留酒及び／又はその蒸留液と、イソα酸を含む苦味料とを混合させる、前記浸漬蒸留酒及び／又はその蒸留液を含む容器詰アルコール飲料に刺激感を付与する方法に関する。
The present invention is
[1] Immersed distilled liquor of plants and/or containing a distillate thereof and a bittering agent containing iso-alpha acid, a bitterness value of 3 to 45 BUs, and a carbon dioxide gas pressure of 0.1 to 1.0 v/v% A bottled alcoholic drink,
[2] It has a step of mixing the soaked distilled liquor of plants and/or its distillate and a raw material liquid containing iso-alpha acid, a bitterness value of 3 to 45 BUs, and a carbon dioxide gas pressure of 0.1 to 1 A method for producing a packaged alcoholic beverage, which is 0.0 v/v%, and
[3] Immersion distilled liquor of plant and/or its distillate and a bittering agent containing iso-alpha acid are mixed, and a sensation is imparted to the above-mentioned distilling distilled liquor and/or a packaged alcoholic beverage containing the distillate. Regarding the method.
本発明によれば、植物の浸漬蒸留酒及び／又はその蒸留液を含む容器詰アルコール飲料において、適度な刺激感のある容器詰アルコール飲料およびその製造方法を提供すること、ならびに植物の浸漬蒸留酒及び／又はその蒸留液を含む容器詰アルコール飲料に刺激感を付与する方法を提供することができる。 According to the present invention, in a container-filled alcoholic beverage containing a plant distilling spirit and/or a distillate thereof, a container-filled alcoholic beverage having an appropriate sensation and a method for producing the same are provided, and a plant dipping spirit. It is possible to provide a method for imparting a stimulating sensation to a packaged alcoholic beverage containing the distilled water and/or the distillate thereof.
本発明にかかる容器詰アルコール飲料は、植物の浸漬蒸留酒及び／又はその蒸留液を含む。本明細書において「植物の浸漬蒸留酒及び／又はその蒸留液」を、たんに「浸漬蒸留酒等」ともいう。「植物の浸漬蒸留酒」とは、植物を蒸留酒に浸漬させたものを指し、たんに「浸漬蒸留酒」ともいう。また、浸漬させた植物のことを「浸漬物」ともいう。「植物の浸漬蒸留酒の蒸留液」とは、植物の浸漬蒸留酒をさらに蒸留させたものを指し、たんに「浸漬蒸留酒の蒸留液」ともいう。 The container-packed alcoholic beverage according to the present invention contains a soaked distilled liquor of plants and/or a distillate thereof. In the present specification, the "dipping distilled liquor of plants and/or its distillate" is also simply referred to as "dipping distilled liquor or the like". The "dipping liquor of a plant" refers to a plant dipped in distilled liquor, and is also simply referred to as "dipping distilled liquor". The soaked plant is also referred to as "immersed product". The “distilled solution of the soaked distilled liquor of a plant” refers to a product obtained by further distilling the soaked distilled liquor of a plant, and is simply referred to as a “distilled solution of the soaked distilled liquor”.
浸漬蒸留酒等に使用される浸漬物としては、植物の実、果皮、樹皮、葉、花、茎、根、種子のいずれも用いることができる。浸漬物としては、中でも、植物の実、果皮、葉、花などが好ましい。ここで植物としては、柑橘類、ソフトフルーツ類、ハーブ類などが挙げられ、例えば、柑橘類の果皮、ソフトフルーツ類の実、ハーブ類の葉、植物の花などが挙げられる。浸漬物は、１種のみを用いてもよいし、２種以上を組み合わせて用いてもよい。 As the soaked product used in the soaked distilled liquor or the like, any of plant fruits, fruit skins, bark, leaves, flowers, stems, roots and seeds can be used. Among them, plant fruits, fruit skins, leaves, flowers and the like are preferable as the dip. Examples of the plant include citrus fruits, soft fruits, herbs, and the like, and examples thereof include citrus peels, soft fruit fruits, herbs leaves, plant flowers, and the like. The immersion product may be used alone or in combination of two or more.
柑橘類としては、ゆず、ホワイトグレープ、レモン、ライム、ミカン、グレープフルーツ、伊予柑などが挙げられる。 Examples of citrus fruits include yuzu, white grape, lemon, lime, tangerine, grapefruit, and Iyokan.
ソフトフルーツ類としては、桃、ブドウ、バナナ、リンゴ、ブドウ、イチゴ、メロン、マンゴー、マスカット、梅、サクランボ、カシスなどが挙げられる。 Examples of soft fruits include peach, grape, banana, apple, grape, strawberry, melon, mango, muscat, plum, cherry and blackcurrant.
ハーブ類としては、ミント、コリアンダー、セイボリー、フェンネル、バジル、タイム、ラベンダーなどが挙げられる。 Herbs include mint, coriander, savory, fennel, basil, thyme and lavender.
その他、浸漬物として使用される植物としては、桜、茶葉、バニラなどが挙げられ、これらの実、果皮、樹皮、葉、花、茎、根、種子などが使用できる。 In addition, examples of plants used as the dip include cherry, tea leaves, vanilla, and the like, and fruits, fruit skins, bark, leaves, flowers, stems, roots, seeds, and the like thereof can be used.
浸漬蒸留酒等に使用される蒸留酒としては、例えば、スピリッツ類、ウイスキー類、焼酎類、ブランデー類、原料用アルコール類などが挙げられ、これらは１種のみを用いてもよいし、２種以上を組み合わせて用いてもよい。 Examples of the distilled liquor used for the immersion distilled liquor include spirits, whiskeys, shochu, brandy, alcohols for raw materials, etc., and these may be used alone or in combination. The above may be used in combination.
スピリッツ類としては、例えば、ジン、ウォッカ、ラム、テキーラ、原料用アルコール、ニュートラルスピリッツなどが挙げられる。 Examples of the spirits include gin, vodka, rum, tequila, raw material alcohol, and neutral spirits.
ウイスキー類としては、例えば、モルトウイスキー、グレーンウィスキー、ブレンデッドウィスキーなどが挙げられる。 Examples of whiskeys include malt whiskey, grain whiskey, and blended whiskey.
焼酎類としては、たとえば、米焼酎、麦焼酎、芋焼酎、黒糖焼酎、そば焼酎、栗焼酎、じゃがいも焼酎、泡盛などが挙げられる。 Examples of the shochu include rice shochu, barley shochu, potato shochu, brown sugar shochu, buckwheat shochu, chestnut shochu, potato shochu, and awamori.
浸漬蒸留酒等の調製に係る浸漬方法および蒸留方法は、本分野において公知の方法を使用することができる。具体的な方法については、特開2015-188432、特開2016-135110などの記載に基いて調製することができる。 As a dipping method and a distillation method relating to the preparation of dipping distilled liquor or the like, methods known in the art can be used. About a specific method, it can be prepared based on the description of JP-A-2015-188432, JP-A-2016-135110 and the like.
本発明にかかる容器詰アルコール飲料は、イソα酸を含む苦味料を含有する。イソα酸としては、市販のイソα製剤を使用してもよいし、ホップから抽出してもよいし、イソα酸を含む麦汁、イソα酸を含む麦汁発酵液、イソα酸を含む麦芽発酵液、イソα酸を含む穀物発酵液、イソα酸を含むビールテイスト飲料などを使用することもできる。苦味料としては、イソα酸の他に、ナリンギン、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、ニガヨモギ抽出物などを含んでいてもよい。これらのイソα酸を含む苦味料は、１種のみを用いてもよいし、２種以上を用いてもよい。 The packaged alcoholic beverage according to the present invention contains a bittering agent containing iso-alpha acid. As the isoalpha acid, a commercially available isoalpha preparation may be used, or may be extracted from hops, wort containing isoalpha acid, wort fermentation liquid containing isoalpha acid, and isoalpha acid. A malt fermentation broth containing the same, a grain fermentation liquor containing iso-alpha acid, a beer-taste beverage containing iso-alpha acid, or the like can also be used. The bittering agent includes, in addition to iso-alpha acid, naringin, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, kidati aloe extract, wormwood extract, etc. You may stay. The bittering agents containing these iso-alpha acids may be used alone or in combination of two or more.
本発明にかかる容器詰アルコール飲料は、炭酸ガスを含有する。容器詰アルコール飲料に含まれる炭酸ガスの量はガス圧で表され、飲料に適度な刺激感を付与する観点から、０．１〜１．０ｖ／ｖ％であり、好ましくは０．２〜０．８ｖ／ｖ％であり、より好ましくは０．４〜０．６ｖ／ｖ％である。 The packaged alcoholic beverage according to the present invention contains carbon dioxide. The amount of carbon dioxide contained in the packaged alcoholic beverage is represented by gas pressure, and is 0.1 to 1.0 v/v%, preferably 0.2 to 0, from the viewpoint of imparting an appropriate sensation to the beverage. It is 0.8 v/v%, more preferably 0.4 to 0.6 v/v%.
本明細書におけるガス圧とは、容器内におけるガス圧をいう。圧力の測定は、市販のガス圧測定装置（例えば、京都電子工業株式会社［ガスボリューム測定装置 ＧＶＡ−５００Ａ］等）を用いて測定した値を指す。 The gas pressure in this specification refers to the gas pressure in the container. The pressure measurement refers to a value measured using a commercially available gas pressure measuring device (for example, Kyoto Electronics Manufacturing Co., Ltd. [gas volume measuring device GVA-500A]).
本発明にかかる容器詰アルコール飲料は、本発明の要旨を逸脱しない範囲において、任意に、甘味料（高甘味度甘味料を含む）、酸味料、香料、着色料、調味料、酸化防止剤、水溶性食物繊維、ミネラルなどを含有することができる。 The container-packaged alcoholic beverage according to the present invention optionally contains a sweetener (including a high-intensity sweetener), an acidulant, a flavor, a coloring agent, a seasoning, an antioxidant, within a range not departing from the gist of the present invention. It may contain water-soluble dietary fiber, minerals and the like.
本発明にかかる容器詰アルコール飲料の苦味価は、飲料に適度な刺激感を付与する観点および飲料の後味を良好とする観点から、３〜４５ＢＵｓであり、好ましくは５〜４０ＢＵｓであり、より好ましくは５〜３５ＢＵｓであり、さらに好ましくは１５〜３５ＢＵｓである。苦味価とは「ＢＣＯＪビール分析法（２００４．１１．１ 改訂版） ８．１５ 苦味価」の項に記載の方法に従って測定される値のことを言う。具体的には、脱ガスしたサンプルに酸を加えた後イソオクタンで抽出し、得られたイソオクタン層の吸光度をイソオクタンを対照にして２７５ｎｍで計測し、ファクターを乗じて苦味価（ＢＵ）を得ることにより測定した値を指す。 The bitterness value of the packaged alcoholic beverage according to the present invention is 3 to 45 BUs, preferably 5 to 40 BUs, and more preferably from the viewpoint of imparting an appropriate stimulating feeling to the beverage and the viewpoint of improving the aftertaste of the beverage. Is 5 to 35 BUs, more preferably 15 to 35 BUs. The bitterness value refers to a value measured according to the method described in the section "BCOJ beer analysis method (2004.11.1 Revised version) 8.15 Bitterness value". Specifically, after adding acid to the degassed sample and extracting with isooctane, the absorbance of the obtained isooctane layer is measured at 275 nm with isooctane as a control, and a factor is multiplied to obtain a bitterness value (BU). Refers to the value measured by.
本発明にかかる容器詰アルコール飲料において、苦味価（ＢＵｓ）と炭酸ガス圧（ｖ／ｖ％）の比（苦味価／炭酸ガス圧）は、飲料に適度な刺激感を付与する観点から５〜４００が好ましく、より好ましくは１０〜１５０であり、さらに好ましくは３０〜７０である。 In the container-packed alcoholic beverage according to the present invention, the ratio of bitterness value (BUs) to carbon dioxide gas pressure (v/v%) (bitterness value/carbon dioxide gas pressure) is 5 from the viewpoint of imparting an appropriate sensation to the beverage. 400 is preferable, more preferably 10 to 150, and further preferably 30 to 70.
本発明にかかる容器詰アルコール飲料のアルコール度数は、１％〜１０％が好ましいが、特に限定されるものではない The alcohol content of the packaged alcoholic beverage according to the present invention is preferably 1% to 10%, but is not particularly limited.
本明細書において、容器詰アルコール飲料とは、容器詰めされたアルコール飲料であれば特に限定されるものではなく、密封か、非密封かを問わない。飲料を充填する容器としては、例えば、ビン、缶、樽、ペットボトル、紙パック、パウチなどが挙げられる。 In the present specification, the container-packed alcoholic beverage is not particularly limited as long as it is a container-packed alcoholic beverage, and may be sealed or unsealed. Examples of containers for filling beverages include bottles, cans, barrels, PET bottles, paper packs, pouches, and the like.
本発明にかかる容器詰アルコール飲料は、植物の浸漬蒸留酒及び／又はその蒸留液と、イソα酸を含む苦味料とを混合する工程を有し、本分野において公知の製造方法により製造することができる。製造を簡易とする観点から、植物の浸漬蒸留酒及び／又はその蒸留液と、イソα酸を含む原料液とを混合する工程を有することが好ましい。ここで使用されるイソα酸を含む原料液としては、イソα酸を含む麦汁、イソα酸を含む麦汁発酵液、イソα酸を含む麦芽発酵液、イソα酸を含む穀物発酵液、イソα酸を含むビールテイスト飲料、イソα酸を含む飲料などが挙げられる。 The container-packed alcoholic beverage according to the present invention has a step of mixing an immersion distilled liquor of a plant and/or a distilled liquid thereof and a bittering agent containing iso-alpha acid, and is produced by a production method known in the art. You can From the viewpoint of facilitating the production, it is preferable to have a step of mixing the soaked distilled liquor of plants and/or its distilled liquid with a raw material liquid containing iso-α-acid. As the raw material liquid containing iso-alpha acid used here, wort containing iso-alpha acid, wort fermentation liquid containing iso-alpha acid, malt fermentation liquid containing iso-alpha acid, grain fermentation liquid containing iso-alpha acid. , Beer-taste beverages containing iso-alpha acids, beverages containing iso-alpha acids, and the like.
浸漬蒸留酒及び／又はその蒸留液を含む容器詰アルコール飲料に刺激感を付与する方法として、植物の浸漬蒸留酒及び／又はその蒸留液と、イソα酸を含む苦味料とを混合させる方法が挙げられる。 As a method for imparting a stimulating sensation to a packaged alcoholic beverage containing the immersion distilled liquor and/or its distillate, a method of mixing the plant immersion distilled liquor and/or its distillation liquor with a bittering agent containing iso-alpha acid is available. Can be mentioned.
以下、実施例を示して本発明を具体的に説明するが、本発明は下記実施例に限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.
浸漬蒸留酒の調製
表１〜７に記載の浸漬物にアルコール度数２６％のアルコール溶液を加えて１０００ｍｌにメスアップ後、常圧蒸溜釜にて、アルコール飲料の原料となる蒸溜酒（アルコール度数４８．９ｖ／ｖ％）を製造した。
Preparation of Immersion Distilled Sake After adding an alcohol solution having an alcohol content of 26% to the immersion products shown in Tables 1 to 7 to make up to 1000 ml, a distilled liquor serving as a raw material for alcoholic beverages (alcohol content of 48 .9 v/v %).
容器詰アルコール飲料の調製
実施例１〜２２、比較例１〜１１
前記のとおり調製した浸漬蒸留酒に炭酸水を加えてアルコール度数５％に希釈し、表１〜６に記載の値となるように必要に応じてガス圧を調整した。さらに表１〜６に記載の苦味価となるように苦味料としてイソα酸（Ｊｏｈｎ Ｉ． ＨＡＡＳ社製）を添加し、容器詰めをして、容器詰アルコール飲料を得た。
Preparation of packaged alcoholic beverages Examples 1-22, Comparative examples 1-11
Carbonated water was added to the immersion distilled liquor prepared as described above to dilute it to an alcohol content of 5%, and the gas pressure was adjusted as necessary so as to obtain the values shown in Tables 1 to 6. Further, isoα acid (manufactured by John I. HAAS) was added as a bittering agent so that the bitterness values shown in Tables 1 to 6 were obtained, and the resulting mixture was bottled to obtain a bottled alcoholic beverage.
実施例２３〜２９
前記のとおり調製した浸漬蒸留酒に表７に記載のイソα酸を含む原料液を加え、必要に応じて炭酸水をさらに加えてアルコール度数５％に希釈し、表７に記載の値となるように必要に応じてガス圧を調整し、容器詰めをして、容器詰アルコール飲料を得た。ここでイソα酸を含む原料液として、市販の各種飲料を用いた。
Examples 23-29
The raw liquid containing the iso-α-acid shown in Table 7 was added to the immersion distilled liquor prepared as described above, and carbonated water was further added as necessary to dilute the alcohol content to 5% to obtain the values shown in Table 7. Thus, the gas pressure was adjusted as needed, and the container was packaged to obtain a packaged alcoholic beverage. Here, various commercially available beverages were used as the raw material liquid containing iso-α-acid.
各実施例、比較例の容器詰飲料の刺激感、後味の悪さ、総合評価について、専門パネリスト５名による評点法による官能試験によって以下のように評価し、評価点の平均点を算出した。総合評価について３点以上を合格とした。結果を表１に示す。
（刺激感）
「非常に感じる」＝５点、「感じる」＝４点、「やや感じる」＝３点、「わずかに感じる」＝２点、「感じない」＝１点
（後味の悪さ）
「感じない」＝５点、「わずかに後味が悪い」＝４点、「やや後味が悪い」＝３点、「後味が悪い」＝２点、「非常に後味が悪い」＝１点
（総合評価）
「とても良い」＝５点、「良い」＝４点、「やや良い」＝３点、「普通」＝２点、「悪い」＝１点
The sensation of the packaged beverage of each Example and Comparative Example, poor aftertaste, and comprehensive evaluation were evaluated as follows by a sensory test by a scoring method by 5 expert panelists, and an average score was calculated. A score of 3 or more was passed for the comprehensive evaluation. The results are shown in Table 1.
(Stimulation)
“Very Feeling”=5 points, “Feeling”=4 points, “Slightly Feeling”=3 points, “Slightly Feeling”=2 points, “Not Feeling”=1 point (bad aftertaste)
"Don't feel"=5 points, "Slightly bad aftertaste"=4 points, "Slightly bad aftertaste"=3 points, "Poor aftertaste"=2 points, "Very poor aftertaste"=1 point (overall) Evaluation)
"Very good" = 5 points, "Good" = 4 points, "Slightly good" = 3 points, "Normal" = 2 points, "Poor" = 1 point
表１〜７より、苦味価が３ＢＵｓに満たない比較例１、３、５、７、９、１０や、炭酸ガス圧が０．１ｖ／ｖ％に満たない比較例１１においては、刺激感が不足することがわかる。また、苦味価が４５ＢＵｓを超える比較例２、４、６、８においては、刺激感が付与されるものの、後味が悪いものとなってしまう。一方、苦味価が３〜４５ＢＵｓであり、炭酸ガス圧が０．１〜１．０ｖ／ｖ％である実施例１〜２９においては、適度な刺激感が付与され、後味も良好であり、総合評価が良いことがわかる。 From Tables 1 to 7, in Comparative Examples 1, 3, 5, 7, 9, 10 in which the bitterness value is less than 3BUs, and in Comparative Example 11 in which the carbon dioxide pressure is less than 0.1 v/v%, the stimulating sensation is obtained. It turns out that there is a shortage. Further, in Comparative Examples 2, 4, 6, and 8 in which the bitterness value exceeds 45 BUs, a stimulating sensation is imparted, but the aftertaste is poor. On the other hand, in Examples 1 to 29 in which the bitterness value is 3 to 45 BUs and the carbon dioxide gas pressure is 0.1 to 1.0 v/v%, a suitable stimulating feeling is imparted and the aftertaste is also good, You can see that the evaluation is good.
本発明の容器詰アルコール飲料は、適度に刺激感があり、香味のよい味わいを有するものであり、嗜好品として新たなテイストを提供できる。 INDUSTRIAL APPLICABILITY The container-packed alcoholic beverage of the present invention has a moderately stimulating sensation and a flavorful taste, and can provide a new taste as a favorite product.
Claims (10)
The method according to claim 8 or 9 , wherein a ratio (bitterness value/carbon dioxide pressure) of bitterness value (BUs) to carbon dioxide gas pressure (v/v%) of the packaged alcoholic beverage is 5 to 400.
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