WO2016024561A1 - Alcoholic beverage - Google Patents
Alcoholic beverage Download PDFInfo
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- WO2016024561A1 WO2016024561A1 PCT/JP2015/072607 JP2015072607W WO2016024561A1 WO 2016024561 A1 WO2016024561 A1 WO 2016024561A1 JP 2015072607 W JP2015072607 W JP 2015072607W WO 2016024561 A1 WO2016024561 A1 WO 2016024561A1
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- WIPO (PCT)
- Prior art keywords
- vanillin
- alcoholic beverage
- mangiferin
- bitterness
- alcohol
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
Definitions
- the present invention relates to an alcoholic beverage in which the bitterness and irritation of alcohol are masked.
- Alcohol is loved by many people in the form of various alcoholic beverages because it has not only a drunk effect but also a rich flavor. Such a flavor of alcohol is used not only for alcoholic beverages but also for flavoring foods and drinks such as various dishes. However, some consumers feel a bitterness or irritation to alcohol, and some people do not like aftertaste such as the bitterness or irritation of alcohol. In particular, when the alcohol content is high, bitterness and irritation tend to be more noticeable. Therefore, a technique for reducing the bitterness and irritation caused by alcohol is required.
- Patent Document 1 describes that by adding sucralose to an alcoholic beverage, the bitterness and burning feeling caused by alcohol are suppressed.
- Patent Document 2 describes that by adding a malt extract to an alcoholic beverage, the bitterness and burning feeling caused by alcohol are suppressed.
- the present invention proposes a new ingredient that can reduce the bitterness and irritation caused by alcohol in alcoholic beverages.
- the present invention includes, but is not limited to: 1. An alcoholic beverage containing 0.001 to 500 mg / L of mangiferin. 2. 2. The alcoholic beverage according to 1, wherein a value obtained by multiplying the alcohol content (unit: v / v%) of the alcoholic beverage by the acidity (unit: g / 100 mL) of the alcoholic beverage (citric acid equivalent) is 5 or more. 3.
- the alcoholic beverage according to 3 or 4 wherein the concentration of vanillin is 0.001 to 100 mg / L. 6).
- the bitterness and irritation caused by the alcohol in the alcoholic beverage can be reduced.
- the astringency resulting from an acid can also be reduced simultaneously when the acidity of an alcoholic beverage is high, it can provide an alcoholic beverage that has a mellow taste but a clean aftertaste.
- the alcoholic beverage of the present invention contains a specific amount of mangiferin.
- alcohol refers to ethyl alcohol (ethanol), and the alcohol content refers to volume% (v / v%) of ethanol in a beverage.
- Mangiferin is a polyphenol having the following chemical structure.
- Honeybush is a herb that grows naturally in the shrub vegetation area of Western Cape, South Africa, and belongs to the genus Cyclopia.
- the honeybush extract can be obtained by a conventional method such as drying, pulverizing the flowers, leaves, stems, etc., extracting with an aqueous solvent and collecting the filtrate.
- Honey bush extract is also commercially available.
- mangiferin in the present invention, by containing 0.001 to 500 mg / L of mangiferin in the alcoholic beverage, the bitterness and irritation caused by the alcohol contained in the alcoholic beverage is reduced. Furthermore, mangiferin can also reduce astringency caused by acid in the case of alcoholic beverages with high acidity. If the concentration of mangiferin is lower than 0.001 mg / L, the masking effect of bitterness, irritation and astringency may not be obtained sufficiently, and if it is higher than 500 mg / L, the taste of mangiferin itself is slightly sweet and astringent. It may be perceived as a beverage aftertaste and may be inappropriate as a masking agent.
- the concentration of mangiferin in the alcoholic beverage is preferably 0.01 to 500 mg / L, more preferably 0.1 to 500 mg / L.
- the bitterness and irritation caused by alcohol, and the astringency caused by acid tend to become stronger as the alcohol content of the beverage is higher and the acidity is higher. Larger amounts of mangiferin may be required to mask astringency.
- a person skilled in the art can appropriately adjust the concentration of mangiferin according to the teachings of the present invention, depending on the bitterness and astringency based on the alcohol content and acidity of the beverage, and depending on the desired beverage design.
- the concentration of mangiferin in the alcoholic beverage can be measured by a usual method using high performance liquid chromatography (HPLC), ultra high performance liquid chromatography (UHPLC) or the like.
- HPLC high performance liquid chromatography
- UHPLC ultra high performance liquid chromatography
- ultra-high performance liquid chromatography Align 1290 Infinity LC
- the alcoholic beverage in the present invention is a beverage containing alcohol, that is, ethanol.
- the alcohol content (unit: v / v%) of the alcoholic beverage is not particularly limited, but when it becomes 3 v / v% or more, the bitterness or irritation caused by the alcohol comes to be felt. It can be preferably used for reducing the bitterness of alcoholic beverages having an alcohol content of 3 v / v% or more.
- the alcohol content is preferably 3 to 40 v / v%. Since the bitterness or irritation caused by alcohol tends to be felt more strongly as the alcohol content increases, the bitterness reduction effect of the present invention is more felt in beverages having a higher alcohol content.
- the present invention can be more preferably used for alcoholic beverages having an alcohol content of 10 v / v% or more.
- the alcohol content of the alcoholic beverage is more preferably 10 to 40 v / v%, still more preferably 10 to 30 v / v%, still more preferably 10 to 20 v / v%.
- the type of alcohol used for the production of alcoholic beverages is not particularly limited.
- brewed liquor sake, wine, beer, etc.
- spirits eg spirits such as gin, vodka, tequila, rum, news spirits, etc.
- liqueurs including chuhai, whiskeys (eg, Whiskey, brandy, etc.)
- shochu continuous distillation shochu, that is, shell shochu, and single distillation shochu, that is, oyster shochu
- these alcohols may be appropriately combined or diluted with water or the like to obtain an alcoholic beverage having a predetermined alcohol concentration.
- the alcohol content (volume% of ethanol) of the alcoholic beverage of the present invention can be measured by a vibration type density meter.
- alcoholic beverages if carbon dioxide is included, carbon dioxide is excluded in advance
- the density of the obtained distillate at 15 ° C. is measured. Obtained by conversion using the “Table 2 Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C) Conversion Table”, which is an appendix to the official order No. 6, revised on June 22, 2007) Can do.
- the alcoholic beverage of the present invention is not limited to this, but as described above, it is preferable to use a beverage with a high alcohol content or a high acidity because the effect of the present invention is felt more strongly.
- An alcoholic beverage having a high alcohol content and a high acidity can be said to be a more preferable embodiment for the present invention.
- the acidity of the alcoholic beverage can be determined by calculation from the amount of alkali required for neutralization when an alkali such as sodium hydroxide is added to neutralize a certain amount of beverage (sample).
- an automatic titrator Metal toledo DL50 etc.
- the acidity is a value converted to the amount of citric acid.
- the alcohol content (unit: v / v%) of the alcoholic beverage is multiplied by the acidity (unit: g / 100 mL) of the alcoholic beverage (citric acid equivalent).
- the value of 5 or more that is, “alcohol content (v / v%)” ⁇ “acidity (converted to citric acid) (g / 100 mL)” ⁇ 5) is felt because the effect of the present invention is more strongly felt. It can be said that it is preferable.
- This value is preferably 7 or more, more preferably 7 to 10.
- the acidity of the alcoholic beverage is not limited to this, but is preferably about 0.3 to 3 g / 100 mL, more preferably 0.5 to 2 g / 100 mL, and further preferably 0.5 to 1 g / 100 mL.
- vanillin 4-hydroxy-3-methoxybenzaldehyde
- vanillin has an effect of reducing bitterness and irritation caused by alcohol in alcoholic beverages and astringency caused by acid. I found. As shown in the reference examples described later, this effect is similar to vanillin, which has the same sweet vanilla-like aroma as vanillin, such as ethyl vanillin (4-hydroxy-3-ethoxybenzaldehyde) and vanillic acid (4-hydroxy). It was not found in -3-methoxybenzoic acid) or gallic acid (3,4,5-trihydroxybenzoic acid) and was unique to vanillin.
- vanillin can be obtained at a lower cost than mangiferin, by replacing part of mangiferin used in the present invention with vanillin or using mangiferin and vanillin in combination, the bitterness of the alcohol of the present invention can be reduced. There is a possibility that the effect of suppressing irritation and acid astringency can be obtained at a lower cost.
- Vanillin is not particularly limited, but can be used in flavors, vanilla extract, vanilla soaked liquor, those contained in distilled liquor stored in wooden containers such as brandy and whiskey, etc. It may be accompanied by brown-like coloring by ingredients other than vanillin and astringency derived from tannins.
- vanillin has a strong aroma (vanilla-like sweet scent) compared to mangiferin, and if contained in a large amount in the beverage, the sweet scent peculiar to vanillin is too conspicuous, which is preferable depending on the design of the beverage. There may not be. Therefore, particularly in the case of a normal alcoholic beverage that does not target sweet aroma, brown liquid color, or astringency, the concentration of vanillin is preferably lower than the concentration of mangiferin.
- the ratio (mass ratio) of the concentration of vanillin and mangiferin in the alcoholic beverage is preferably 2 to 100, more preferably about 2 to 10, for mangiferin to vanillin 1. Good.
- the total concentration of mangiferin and vanillin is preferably higher than 0.001 mg / L and about 500 mg / L or less.
- the concentration of vanillin is preferably about 0.001 to 100 mg / L.
- concentration of vanillin exceeds 100 mg / L, the sweet scent of vanillin is strongly felt in the beverage, and depending on the beverage design, the desired flavor may be impaired.
- concentration of vanillin in the beverage is more preferably 0.001 to 10 mg / L.
- the concentration of vanillin in the alcoholic beverage can be measured by a usual method using high performance liquid chromatography (HPLC), ultra high performance liquid chromatography (UHPLC) or the like.
- HPLC high performance liquid chromatography
- UHPLC ultra high performance liquid chromatography
- ultra-high performance liquid chromatography Align 1290 Infinity LC
- the alcoholic beverage of the present invention is not limited to the properties of the present invention, and various components that are usually blended in alcoholic beverages such as sugars, acids, fragrances, vitamins, pigments, antioxidants, sweetness , A sour agent, an emulsifier, a preservative, a seasoning, extracts, a pH adjuster, a quality stabilizer, and the like can be blended.
- the alcoholic beverage of this invention can be made into an alcoholic beverage containing carbon dioxide gas by press-fitting carbon dioxide gas. The carbon dioxide pressure may be adjusted to a normal range provided as a beverage, and is not particularly limited.
- the alcoholic beverage of the present invention can be packed in a container.
- the form of the container is not limited at all, and can be provided in a normal form such as a glass bottle, a molded container mainly composed of plastic, a metal can, a laminated paper container laminated with a metal foil or a plastic film.
- Example 1 Effect of mangiferin addition on the bitterness, irritation and acidity of alcohol Alcohol and acidity shown in Table 1 below using neutral spirits (alcohol 96v / v%), citric acid and water Samples with (citric acid concentration) were prepared. Mangiferin was added here so that it might become the density
- Example 2 Effect when mangiferin and vanillin are used in combination Using neutral spirits (alcohol content 96 v / v%), citric acid, and water, the alcohol content and acidity (concentration of citric acid) shown in Table 2 below A sample with was prepared. Here, a mixture of mangiferin and vanillin at a ratio of vanillin 1 (mass ratio) to mangiferin 10 was added so that the total concentration of mangiferin and vanillin would be the concentration described in Table 2, and each sample According to the criteria described in Example 1, the bitterness, irritation, and astringency were evaluated. The results are shown in Table 2. Mangiferin and vanillin were commercially available.
- Table 3 shows that vanillin also has the effect of reducing the bitterness, irritation and astringency of alcoholic beverages similar to mangiferin. Comparing Table 3 and Table 2, it can be seen that when mangiferin is used in combination (Table 2), the effect of reducing bitterness, irritation and astringency is increased depending on the sample, compared to vanillin alone (Table 3). .
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Abstract
To reduce the bitterness and irritating sensation caused by the alcohol in an alcoholic beverage by causing the alcoholic beverage to contain 0.001-500 mg/L of mangiferin.
Description
本発明は、アルコールの苦味と刺激感がマスキングされたアルコール飲料に関する。
The present invention relates to an alcoholic beverage in which the bitterness and irritation of alcohol are masked.
アルコールは、その到酔効果だけでなく、芳醇な風味を有しているため、様々な酒類の形で多くの人々に愛されている。このようなアルコールの風味は、酒類だけでなく、各種料理などの飲食品の香味付けにも用いられている。しかし、消費者の中には、アルコールに苦味や刺激感を感じる人もおり、アルコールの苦味や刺激感といった後味が苦手な人もいる。特に、アルコール度数が高い場合には、苦味や刺激感がより顕著に感じられやすくなる。そこで、アルコールに起因する苦味や刺激味を低減する技術が求められている。
Alcohol is loved by many people in the form of various alcoholic beverages because it has not only a drunk effect but also a rich flavor. Such a flavor of alcohol is used not only for alcoholic beverages but also for flavoring foods and drinks such as various dishes. However, some consumers feel a bitterness or irritation to alcohol, and some people do not like aftertaste such as the bitterness or irritation of alcohol. In particular, when the alcohol content is high, bitterness and irritation tend to be more noticeable. Therefore, a technique for reducing the bitterness and irritation caused by alcohol is required.
特許文献1には、アルコール飲料にシュクラロースを添加することによって、アルコールに起因する苦味やバーニング感を抑えることが記載されている。
Patent Document 1 describes that by adding sucralose to an alcoholic beverage, the bitterness and burning feeling caused by alcohol are suppressed.
特許文献2には、アルコール飲料にモルトエキスを添加することによって、アルコールに起因する苦味やバーニング感を抑えることが記載されている。
Patent Document 2 describes that by adding a malt extract to an alcoholic beverage, the bitterness and burning feeling caused by alcohol are suppressed.
このように、アルコール飲料に特定の成分を加えてアルコールの苦味や刺激感を抑える方法がいくつか提案されているが、それぞれの成分には特有の香りや味があるため、その成分に特有の香味が所望の飲料の香味とそぐわない場合には、その成分を用いることは、飲料製品の設計上、難しいことがある。したがって、アルコールに特有の苦味や刺激感を抑えるさらに多くの成分を見出すことは、好ましい香味を有するアルコール飲料製品の設計において、重要な事項の1つである。
In this way, several methods have been proposed to add specific ingredients to alcoholic beverages to reduce the bitterness and irritation of alcohol, but each ingredient has its own unique scent and taste. If the flavor does not match the flavor of the desired beverage, it may be difficult to design the beverage product for the beverage product. Therefore, finding more ingredients that suppress the bitterness and irritation unique to alcohol is one of the important issues in designing alcoholic beverage products with favorable flavors.
本発明は、アルコール飲料のアルコールに起因する苦味や刺激感を低減させることができる、新しい成分を提案する。
The present invention proposes a new ingredient that can reduce the bitterness and irritation caused by alcohol in alcoholic beverages.
本発明者は、鋭意検討した結果、マンギフェリンをアルコール飲料に添加することにより、アルコール飲料のアルコールに起因する苦味や刺激感を低減させることができることを見出した。さらに、マンギフェリンは、酸度が高い飲料における酸の渋みの低減にも効果があることを見出した。本発明は、これらに限定されないが、以下を含む。
1.マンギフェリンを0.001~500mg/L含有する、アルコール飲料。
2.アルコール飲料のアルコール度数(単位:v/v%)に、アルコール飲料の酸度(単位:g/100mL)(クエン酸換算)を乗じた値が、5以上である、1に記載のアルコール飲料。
3.さらにバニリンを含有し、バニリンとマンギフェリンのアルコール飲料中の濃度の比(質量比)が、バニリン1に対してマンギフェリンが2~100である、1または2に記載のアルコール飲料。
4.さらにバニリンを含有し、マンギフェリンとバニリンとを合計した濃度が、0.001mg/Lより高く、500mg/L以下である、1または2に記載のアルコール飲料。
5.バニリンの濃度が0.001~100mg/Lである、3または4に記載のアルコール飲料。
6.アルコール度数が3~40v/v%である、1~5のいずれか1項に記載のアルコール飲料。
7.酸度(クエン酸換算)が0.3~3g/100mLである、1~6のいずれか1項に記載のアルコール飲料。 As a result of intensive studies, the present inventor has found that the bitterness and irritation caused by the alcohol in the alcoholic beverage can be reduced by adding mangiferin to the alcoholic beverage. Furthermore, it has been found that mangiferin is also effective in reducing acid astringency in beverages with high acidity. The present invention includes, but is not limited to:
1. An alcoholic beverage containing 0.001 to 500 mg / L of mangiferin.
2. 2. The alcoholic beverage according to 1, wherein a value obtained by multiplying the alcohol content (unit: v / v%) of the alcoholic beverage by the acidity (unit: g / 100 mL) of the alcoholic beverage (citric acid equivalent) is 5 or more.
3. The alcoholic beverage according to 1 or 2, further comprising vanillin, wherein the ratio (mass ratio) of vanillin and mangiferin in the alcoholic beverage is 2 to 100 with respect to vanillin 1.
4). The alcoholic beverage according to 1 or 2, further containing vanillin and having a total concentration of mangiferin and vanillin is higher than 0.001 mg / L and not higher than 500 mg / L.
5. 5. The alcoholic beverage according to 3 or 4, wherein the concentration of vanillin is 0.001 to 100 mg / L.
6). 6. The alcoholic beverage according to any one of 1 to 5, having an alcohol content of 3 to 40 v / v%.
7). 7. The alcoholic beverage according to any one of 1 to 6, having an acidity (converted to citric acid) of 0.3 to 3 g / 100 mL.
1.マンギフェリンを0.001~500mg/L含有する、アルコール飲料。
2.アルコール飲料のアルコール度数(単位:v/v%)に、アルコール飲料の酸度(単位:g/100mL)(クエン酸換算)を乗じた値が、5以上である、1に記載のアルコール飲料。
3.さらにバニリンを含有し、バニリンとマンギフェリンのアルコール飲料中の濃度の比(質量比)が、バニリン1に対してマンギフェリンが2~100である、1または2に記載のアルコール飲料。
4.さらにバニリンを含有し、マンギフェリンとバニリンとを合計した濃度が、0.001mg/Lより高く、500mg/L以下である、1または2に記載のアルコール飲料。
5.バニリンの濃度が0.001~100mg/Lである、3または4に記載のアルコール飲料。
6.アルコール度数が3~40v/v%である、1~5のいずれか1項に記載のアルコール飲料。
7.酸度(クエン酸換算)が0.3~3g/100mLである、1~6のいずれか1項に記載のアルコール飲料。 As a result of intensive studies, the present inventor has found that the bitterness and irritation caused by the alcohol in the alcoholic beverage can be reduced by adding mangiferin to the alcoholic beverage. Furthermore, it has been found that mangiferin is also effective in reducing acid astringency in beverages with high acidity. The present invention includes, but is not limited to:
1. An alcoholic beverage containing 0.001 to 500 mg / L of mangiferin.
2. 2. The alcoholic beverage according to 1, wherein a value obtained by multiplying the alcohol content (unit: v / v%) of the alcoholic beverage by the acidity (unit: g / 100 mL) of the alcoholic beverage (citric acid equivalent) is 5 or more.
3. The alcoholic beverage according to 1 or 2, further comprising vanillin, wherein the ratio (mass ratio) of vanillin and mangiferin in the alcoholic beverage is 2 to 100 with respect to vanillin 1.
4). The alcoholic beverage according to 1 or 2, further containing vanillin and having a total concentration of mangiferin and vanillin is higher than 0.001 mg / L and not higher than 500 mg / L.
5. 5. The alcoholic beverage according to 3 or 4, wherein the concentration of vanillin is 0.001 to 100 mg / L.
6). 6. The alcoholic beverage according to any one of 1 to 5, having an alcohol content of 3 to 40 v / v%.
7). 7. The alcoholic beverage according to any one of 1 to 6, having an acidity (converted to citric acid) of 0.3 to 3 g / 100 mL.
本発明によれば、アルコール飲料のアルコールに起因する苦味や刺激感を低減させることができる。また、アルコール飲料の酸度が高い場合には、酸に起因する渋みも同時に低減させることができるので、まろやかな味わいであるが、後味はすっきりとしているアルコール飲料を提供することができる。
According to the present invention, the bitterness and irritation caused by the alcohol in the alcoholic beverage can be reduced. Moreover, since the astringency resulting from an acid can also be reduced simultaneously when the acidity of an alcoholic beverage is high, it can provide an alcoholic beverage that has a mellow taste but a clean aftertaste.
本発明のアルコール飲料は、特定量のマンギフェリンを含有する。なお、本願明細書において、特に断りがない限り、アルコールとはエチルアルコール(エタノール)のことをいい、アルコール度数は、飲料中のエタノールの容量%(v/v%)を指す。
The alcoholic beverage of the present invention contains a specific amount of mangiferin. In the present specification, unless otherwise specified, alcohol refers to ethyl alcohol (ethanol), and the alcohol content refers to volume% (v / v%) of ethanol in a beverage.
<マンギフェリン>
マンギフェリン(mangiferin)は、以下の化学構造を有するポリフェノールである。 <Mangiferin>
Mangiferin is a polyphenol having the following chemical structure.
マンギフェリン(mangiferin)は、以下の化学構造を有するポリフェノールである。 <Mangiferin>
Mangiferin is a polyphenol having the following chemical structure.
マンギフェリンは、ハニーブッシュエキスに含まれることが知られている。ハニーブッシュは、南アフリカ共和国西ケープ州の灌木植生地域に自生するハーブであり、マメ科サイクロピア属(Cyclopia)に属する植物である。この花、葉、茎等を乾燥、細砕し、水性溶媒を加えて抽出し、濾液を回収するなどの常用の方法により、ハニーブッシュのエキスを得ることができる。ハニーブッシュエキスは、市販もされている。
Mangiferin is known to be contained in honey bush extract. Honeybush is a herb that grows naturally in the shrub vegetation area of Western Cape, South Africa, and belongs to the genus Cyclopia. The honeybush extract can be obtained by a conventional method such as drying, pulverizing the flowers, leaves, stems, etc., extracting with an aqueous solvent and collecting the filtrate. Honey bush extract is also commercially available.
本発明では、アルコール飲料中に、マンギフェリンを0.001~500mg/L含有させることにより、アルコール飲料中に含まれるアルコールに起因する苦味や刺激感を低減させる。さらに、マンギフェリンは、酸度の高いアルコール飲料の場合の酸に起因する渋みも低減させることができる。マンギフェリンの濃度が0.001mg/Lより低いと、苦味、刺激感、渋みのマスキング効果が充分に得られないことがあり、また、500mg/Lより高いと、マンギフェリン自体のやや甘くて渋い味が飲料の後味として感じられるようになりマスキング剤としては不適切となる可能性がある。アルコール飲料中のマンギフェリンの濃度は、好ましくは、0.01~500mg/Lであり、さらに好ましくは、0.1~500mg/Lである。アルコールに起因する苦味や刺激感、また、酸に起因する渋みは、当然ながら、飲料のアルコール度数が高くなるほど、また、酸度が高くなるほど、強くなる傾向があり、より強い苦味や刺激感、また渋みをマスキングするためには、より多い量のマンギフェリンが必要になることがある。当業者は、飲料のアルコール度数や酸度に基づく苦味や渋みに応じて、また、所望する飲料の設計に応じて、本発明の教示にしたがって、適切にマンギフェリンの濃度を調整することができる。
In the present invention, by containing 0.001 to 500 mg / L of mangiferin in the alcoholic beverage, the bitterness and irritation caused by the alcohol contained in the alcoholic beverage is reduced. Furthermore, mangiferin can also reduce astringency caused by acid in the case of alcoholic beverages with high acidity. If the concentration of mangiferin is lower than 0.001 mg / L, the masking effect of bitterness, irritation and astringency may not be obtained sufficiently, and if it is higher than 500 mg / L, the taste of mangiferin itself is slightly sweet and astringent. It may be perceived as a beverage aftertaste and may be inappropriate as a masking agent. The concentration of mangiferin in the alcoholic beverage is preferably 0.01 to 500 mg / L, more preferably 0.1 to 500 mg / L. The bitterness and irritation caused by alcohol, and the astringency caused by acid, of course, tend to become stronger as the alcohol content of the beverage is higher and the acidity is higher. Larger amounts of mangiferin may be required to mask astringency. A person skilled in the art can appropriately adjust the concentration of mangiferin according to the teachings of the present invention, depending on the bitterness and astringency based on the alcohol content and acidity of the beverage, and depending on the desired beverage design.
アルコール飲料中のマンギフェリンの濃度は、高速液体クロマトグラフィー(HPLC)、超高速液体クロマトグラフィー(UHPLC)などを用いて、通常の方法で測定することができる。本願明細書では、超高速液体クロマトグラフィー(Agilent 1290 Infinity LC)を用いた。
The concentration of mangiferin in the alcoholic beverage can be measured by a usual method using high performance liquid chromatography (HPLC), ultra high performance liquid chromatography (UHPLC) or the like. In the present specification, ultra-high performance liquid chromatography (Agilent 1290 Infinity LC) was used.
<アルコール飲料>
本発明におけるアルコール飲料とは、アルコール、すなわち、エタノールを含有する飲料である。アルコール飲料のアルコール度数(単位:v/v%)は、特に限定されないが、3v/v%以上となると、アルコールに起因する苦味や刺激感が感じられるようになってくるため、本発明は、アルコール度数3v/v%以上のアルコール飲料の苦味等の低減に好ましく用いることができる。アルコール度数は好ましくは3~40v/v%である。アルコールに起因する苦味や刺激感は、アルコール度数が高くなるほどより強く感じられるようになる傾向があるので、本発明の苦味等の低減効果は、アルコール度数が高い飲料においてより感じられるものとなる。したがって、本発明は、アルコール度数が10v/v%以上のアルコール飲料にさらに好ましく用いることができる。アルコール飲料のアルコール度数は、より好ましくは、10~40v/v%、さらに好ましくは10~30v/v%、さらに好ましくは10~20v/v%である。 <Alcoholic beverage>
The alcoholic beverage in the present invention is a beverage containing alcohol, that is, ethanol. The alcohol content (unit: v / v%) of the alcoholic beverage is not particularly limited, but when it becomes 3 v / v% or more, the bitterness or irritation caused by the alcohol comes to be felt. It can be preferably used for reducing the bitterness of alcoholic beverages having an alcohol content of 3 v / v% or more. The alcohol content is preferably 3 to 40 v / v%. Since the bitterness or irritation caused by alcohol tends to be felt more strongly as the alcohol content increases, the bitterness reduction effect of the present invention is more felt in beverages having a higher alcohol content. Therefore, the present invention can be more preferably used for alcoholic beverages having an alcohol content of 10 v / v% or more. The alcohol content of the alcoholic beverage is more preferably 10 to 40 v / v%, still more preferably 10 to 30 v / v%, still more preferably 10 to 20 v / v%.
本発明におけるアルコール飲料とは、アルコール、すなわち、エタノールを含有する飲料である。アルコール飲料のアルコール度数(単位:v/v%)は、特に限定されないが、3v/v%以上となると、アルコールに起因する苦味や刺激感が感じられるようになってくるため、本発明は、アルコール度数3v/v%以上のアルコール飲料の苦味等の低減に好ましく用いることができる。アルコール度数は好ましくは3~40v/v%である。アルコールに起因する苦味や刺激感は、アルコール度数が高くなるほどより強く感じられるようになる傾向があるので、本発明の苦味等の低減効果は、アルコール度数が高い飲料においてより感じられるものとなる。したがって、本発明は、アルコール度数が10v/v%以上のアルコール飲料にさらに好ましく用いることができる。アルコール飲料のアルコール度数は、より好ましくは、10~40v/v%、さらに好ましくは10~30v/v%、さらに好ましくは10~20v/v%である。 <Alcoholic beverage>
The alcoholic beverage in the present invention is a beverage containing alcohol, that is, ethanol. The alcohol content (unit: v / v%) of the alcoholic beverage is not particularly limited, but when it becomes 3 v / v% or more, the bitterness or irritation caused by the alcohol comes to be felt. It can be preferably used for reducing the bitterness of alcoholic beverages having an alcohol content of 3 v / v% or more. The alcohol content is preferably 3 to 40 v / v%. Since the bitterness or irritation caused by alcohol tends to be felt more strongly as the alcohol content increases, the bitterness reduction effect of the present invention is more felt in beverages having a higher alcohol content. Therefore, the present invention can be more preferably used for alcoholic beverages having an alcohol content of 10 v / v% or more. The alcohol content of the alcoholic beverage is more preferably 10 to 40 v / v%, still more preferably 10 to 30 v / v%, still more preferably 10 to 20 v / v%.
アルコール飲料の製造に用いられるアルコールの種類は特に限定されない。例えば、醸造酒(清酒、ワイン、ビールなど)、スピリッツ類(例えばジン、ウォッカ、テキーラ、ラム、ニュースピリッツ等のスピリッツ、および原料用アルコールなど)、チューハイ等を含むリキュール類、ウイスキー類(例えば、ウイスキー、ブランデーなど)、焼酎(連続式蒸留焼酎、すなわち、甲類焼酎、および単式蒸留焼酎、すなわち乙類焼酎)等を用いることができる。なかでも、蒸留したアルコール、すなわち、ウイスキー類、スピリッツ類、焼酎、これらを用いて得られたリキュール類は、醸造酒に比べて相対的にアルコール自体の香味が目立つため、本発明の効果がより強く感じられるので、好ましい態様である。本発明では、これらのアルコールを適宜組み合せて、または水等で希釈して、所定のアルコール濃度としたアルコール飲料とすればよい。
The type of alcohol used for the production of alcoholic beverages is not particularly limited. For example, brewed liquor (sake, wine, beer, etc.), spirits (eg spirits such as gin, vodka, tequila, rum, news spirits, etc.), liqueurs including chuhai, whiskeys (eg, Whiskey, brandy, etc.), shochu (continuous distillation shochu, that is, shell shochu, and single distillation shochu, that is, oyster shochu), etc. can be used. Among them, distilled alcohol, i.e. whiskeys, spirits, shochu, and liqueurs obtained using these alcohols, the flavor of the alcohol is relatively conspicuous as compared to brewed sake, so the effect of the present invention is more effective. Since it feels strong, it is a preferred embodiment. In the present invention, these alcohols may be appropriately combined or diluted with water or the like to obtain an alcoholic beverage having a predetermined alcohol concentration.
なお、本発明のアルコール飲料のアルコール度数(エタノールの容量%)は、振動式密度計によって測定することができる。具体的には、アルコール飲料(炭酸ガスを含む場合は、炭酸ガスを事前に除く)を直火蒸留し、得られた留液の15℃における密度を測定し、国税庁所定分析法(平19国税庁訓令第6号、平成19年6月22日改定)の付表である「第2表アルコール分と密度(15℃)及び比重(15/15℃)換算表」を用いて換算することにより求めることができる。
In addition, the alcohol content (volume% of ethanol) of the alcoholic beverage of the present invention can be measured by a vibration type density meter. Specifically, alcoholic beverages (if carbon dioxide is included, carbon dioxide is excluded in advance) are subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Obtained by conversion using the “Table 2 Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C) Conversion Table”, which is an appendix to the official order No. 6, revised on June 22, 2007) Can do.
<アルコール飲料の酸度>
本発明にしたがい、アルコール飲料にマンギフェリンを含有させることにより、アルコール飲料のアルコールに起因する苦味や刺激感を低減させることができる。さらに、本発明者は、マンギフェリンが、飲料中の酸の渋みも同様に低減させることを見出した。したがって、本発明のアルコール飲料としては、これに限定されないが、上述の通り、アルコール度数の高いものか、または、酸度の高いものを用いると、本発明の効果がより強く感じられるので、好ましい。アルコール度数が高く、かつ、酸度も高いアルコール飲料は、本発明にとってさらに好ましい態様であるといえる。なお、アルコール飲料の酸度は、一定量の飲料(試料)に水酸化ナトリウムなどのアルカリを加えて中和する際の、中和に要したアルカリの量から計算により求めることができる。例えば、自動滴定装置(Mettler toledo DL50など)を用いることができる。本発明において、酸度は、クエン酸量に換算した値を用いる。 <Acidity of alcoholic beverage>
According to the present invention, by containing mangiferin in an alcoholic beverage, the bitterness and irritation caused by the alcohol in the alcoholic beverage can be reduced. Furthermore, the present inventors have found that mangiferin also reduces acid astringency in beverages. Therefore, the alcoholic beverage of the present invention is not limited to this, but as described above, it is preferable to use a beverage with a high alcohol content or a high acidity because the effect of the present invention is felt more strongly. An alcoholic beverage having a high alcohol content and a high acidity can be said to be a more preferable embodiment for the present invention. The acidity of the alcoholic beverage can be determined by calculation from the amount of alkali required for neutralization when an alkali such as sodium hydroxide is added to neutralize a certain amount of beverage (sample). For example, an automatic titrator (Mettler toledo DL50 etc.) can be used. In the present invention, the acidity is a value converted to the amount of citric acid.
本発明にしたがい、アルコール飲料にマンギフェリンを含有させることにより、アルコール飲料のアルコールに起因する苦味や刺激感を低減させることができる。さらに、本発明者は、マンギフェリンが、飲料中の酸の渋みも同様に低減させることを見出した。したがって、本発明のアルコール飲料としては、これに限定されないが、上述の通り、アルコール度数の高いものか、または、酸度の高いものを用いると、本発明の効果がより強く感じられるので、好ましい。アルコール度数が高く、かつ、酸度も高いアルコール飲料は、本発明にとってさらに好ましい態様であるといえる。なお、アルコール飲料の酸度は、一定量の飲料(試料)に水酸化ナトリウムなどのアルカリを加えて中和する際の、中和に要したアルカリの量から計算により求めることができる。例えば、自動滴定装置(Mettler toledo DL50など)を用いることができる。本発明において、酸度は、クエン酸量に換算した値を用いる。 <Acidity of alcoholic beverage>
According to the present invention, by containing mangiferin in an alcoholic beverage, the bitterness and irritation caused by the alcohol in the alcoholic beverage can be reduced. Furthermore, the present inventors have found that mangiferin also reduces acid astringency in beverages. Therefore, the alcoholic beverage of the present invention is not limited to this, but as described above, it is preferable to use a beverage with a high alcohol content or a high acidity because the effect of the present invention is felt more strongly. An alcoholic beverage having a high alcohol content and a high acidity can be said to be a more preferable embodiment for the present invention. The acidity of the alcoholic beverage can be determined by calculation from the amount of alkali required for neutralization when an alkali such as sodium hydroxide is added to neutralize a certain amount of beverage (sample). For example, an automatic titrator (Mettler toledo DL50 etc.) can be used. In the present invention, the acidity is a value converted to the amount of citric acid.
アルコール度数が高く、および/または、酸度の高いアルコール飲料としては、アルコール飲料のアルコール度数(単位:v/v%)に、アルコール飲料の酸度(単位:g/100mL)(クエン酸換算)を乗じた値が、5以上のもの(すなわち、「アルコール度数(v/v%)」×「酸度(クエン酸換算)(g/100mL)」≧5)が、本発明の効果がより強く感じられるので好ましいといえる。この値は、好ましくは7以上であり、さらに好ましくは7~10である。
For alcoholic beverages with a high alcohol content and / or high acidity, the alcohol content (unit: v / v%) of the alcoholic beverage is multiplied by the acidity (unit: g / 100 mL) of the alcoholic beverage (citric acid equivalent). The value of 5 or more (that is, “alcohol content (v / v%)” × “acidity (converted to citric acid) (g / 100 mL)” ≧ 5) is felt because the effect of the present invention is more strongly felt. It can be said that it is preferable. This value is preferably 7 or more, more preferably 7 to 10.
アルコール飲料の酸度としては、これに限定されないが、0.3~3g/100mL程度が好ましく、0.5~2g/100mLがより好ましく、0.5~1g/100mLがさらに好ましい。
The acidity of the alcoholic beverage is not limited to this, but is preferably about 0.3 to 3 g / 100 mL, more preferably 0.5 to 2 g / 100 mL, and further preferably 0.5 to 1 g / 100 mL.
<バニリン>
本発明者は、さらに、マンギフェリンと同様に、バニリン(4-ヒドロキシ-3-メトキシベンズアルデヒド)にも、アルコール飲料のアルコールに起因する苦味や刺激感、酸に起因する渋みを低減させる効果があることを見出した。この効果は、後述の参考例でも示すように、バニリンの類縁体でありバニリンと同様の甘いバニラ様の香気を有するエチルバニリン(4-ヒドロキシ-3-エトキシベンズアルデヒド)や、バニリン酸(4-ヒドロキシ-3-メトキシ安息香酸)、また、没食子酸(3,4,5-トリヒドロキシ安息香酸)では見られず、バニリンに特有のものであった。 <Vanillin>
The present inventor further shows that, like mangiferin, vanillin (4-hydroxy-3-methoxybenzaldehyde) has an effect of reducing bitterness and irritation caused by alcohol in alcoholic beverages and astringency caused by acid. I found. As shown in the reference examples described later, this effect is similar to vanillin, which has the same sweet vanilla-like aroma as vanillin, such as ethyl vanillin (4-hydroxy-3-ethoxybenzaldehyde) and vanillic acid (4-hydroxy). It was not found in -3-methoxybenzoic acid) or gallic acid (3,4,5-trihydroxybenzoic acid) and was unique to vanillin.
本発明者は、さらに、マンギフェリンと同様に、バニリン(4-ヒドロキシ-3-メトキシベンズアルデヒド)にも、アルコール飲料のアルコールに起因する苦味や刺激感、酸に起因する渋みを低減させる効果があることを見出した。この効果は、後述の参考例でも示すように、バニリンの類縁体でありバニリンと同様の甘いバニラ様の香気を有するエチルバニリン(4-ヒドロキシ-3-エトキシベンズアルデヒド)や、バニリン酸(4-ヒドロキシ-3-メトキシ安息香酸)、また、没食子酸(3,4,5-トリヒドロキシ安息香酸)では見られず、バニリンに特有のものであった。 <Vanillin>
The present inventor further shows that, like mangiferin, vanillin (4-hydroxy-3-methoxybenzaldehyde) has an effect of reducing bitterness and irritation caused by alcohol in alcoholic beverages and astringency caused by acid. I found. As shown in the reference examples described later, this effect is similar to vanillin, which has the same sweet vanilla-like aroma as vanillin, such as ethyl vanillin (4-hydroxy-3-ethoxybenzaldehyde) and vanillic acid (4-hydroxy). It was not found in -3-methoxybenzoic acid) or gallic acid (3,4,5-trihydroxybenzoic acid) and was unique to vanillin.
バニリンは、マンギフェリンに比べて、安価に入手することが可能であるから、本発明において用いるマンギフェリンの一部をバニリンに置き換える、またはマンギフェリンとバニリンとを併用することにより、本発明のアルコールの苦味と刺激感、酸の渋みの抑制効果を、より低コストで得ることができる可能性がある。
Since vanillin can be obtained at a lower cost than mangiferin, by replacing part of mangiferin used in the present invention with vanillin or using mangiferin and vanillin in combination, the bitterness of the alcohol of the present invention can be reduced. There is a possibility that the effect of suppressing irritation and acid astringency can be obtained at a lower cost.
バニリンは、特に限定するものでは無いが、香料、バニラエキス、バニラ浸漬酒、ブランデーやウイスキーなどの木製容器中で貯蔵された蒸留酒中に含まれるもの、などを用いることができるが、これらはバニリン以外の成分によるブラウン様の着色やタンニン由来の渋みを伴う場合がある。また、バニリンは、マンギフェリンに比べて、強い香気(バニラ様の甘い香り)を有しており、飲料中に多量に含有させると、バニリン特有の甘い香りが目立ちすぎて、飲料の設計によっては好ましくない場合がある。したがって、特に甘い香気やブラウン液色、渋みを目標としない通常のアルコール飲料の場合には、バニリンの濃度は、マンギフェリンの濃度に比べて、低いことが好ましい。バニリンとマンギフェリンとを併用する場合の、バニリンとマンギフェリンのアルコール飲料中の濃度の比(質量比)は、好ましくは、バニリン1に対してマンギフェリンが2~100、更に好ましくは、2~10程度がよい。
Vanillin is not particularly limited, but can be used in flavors, vanilla extract, vanilla soaked liquor, those contained in distilled liquor stored in wooden containers such as brandy and whiskey, etc. It may be accompanied by brown-like coloring by ingredients other than vanillin and astringency derived from tannins. In addition, vanillin has a strong aroma (vanilla-like sweet scent) compared to mangiferin, and if contained in a large amount in the beverage, the sweet scent peculiar to vanillin is too conspicuous, which is preferable depending on the design of the beverage. There may not be. Therefore, particularly in the case of a normal alcoholic beverage that does not target sweet aroma, brown liquid color, or astringency, the concentration of vanillin is preferably lower than the concentration of mangiferin. When vanillin and mangiferin are used in combination, the ratio (mass ratio) of the concentration of vanillin and mangiferin in the alcoholic beverage is preferably 2 to 100, more preferably about 2 to 10, for mangiferin to vanillin 1. Good.
本発明のアルコール飲料中にバニリンを含有させる場合には、マンギフェリンとバニリンとを合計した濃度で、0.001mg/Lより高く、500mg/L以下程度とするのが好ましい。
When vanillin is contained in the alcoholic beverage of the present invention, the total concentration of mangiferin and vanillin is preferably higher than 0.001 mg / L and about 500 mg / L or less.
アルコール飲料中にバニリンを含有させる場合には、バニリンの濃度は、0.001~100mg/L程度が好ましい。バニリンの濃度が100mg/Lを超えると、バニリンの甘い香りが飲料中に強く感じられるようになり、飲料の設計によっては、所望の風味を損ねる可能性がある。飲料中のバニリンの濃度は、より好ましくは0.001~10mg/Lである。
In the case where vanillin is contained in the alcoholic beverage, the concentration of vanillin is preferably about 0.001 to 100 mg / L. When the concentration of vanillin exceeds 100 mg / L, the sweet scent of vanillin is strongly felt in the beverage, and depending on the beverage design, the desired flavor may be impaired. The concentration of vanillin in the beverage is more preferably 0.001 to 10 mg / L.
アルコール飲料中のバニリンの濃度は、高速液体クロマトグラフィー(HPLC)、超高速液体クロマトグラフィー(UHPLC)などを用いて、通常の方法で測定することができる。本願明細書では、超高速液体クロマトグラフィー(Agilent 1290 Infinity LC)を用いた。
The concentration of vanillin in the alcoholic beverage can be measured by a usual method using high performance liquid chromatography (HPLC), ultra high performance liquid chromatography (UHPLC) or the like. In the present specification, ultra-high performance liquid chromatography (Agilent 1290 Infinity LC) was used.
<その他の成分等>
本発明のアルコール飲料は、上記の他にも、本発明の性質を損なわない限り、アルコール含有飲料に通常配合する各種成分、例えば、糖類、酸類、香料、ビタミン、色素類、酸化防止剤、甘味料、酸味料、乳化剤、保存料、調味料、エキス類、pH調整剤、品質安定剤等を配合することができる。また、本発明のアルコール飲料は、炭酸ガスを圧入することによって、炭酸ガス入りアルコール飲料とすることができる。炭酸ガス圧は、飲料として提供される通常の範囲に調節すればよく、特に制限はない。 <Other ingredients>
In addition to the above, the alcoholic beverage of the present invention is not limited to the properties of the present invention, and various components that are usually blended in alcoholic beverages such as sugars, acids, fragrances, vitamins, pigments, antioxidants, sweetness , A sour agent, an emulsifier, a preservative, a seasoning, extracts, a pH adjuster, a quality stabilizer, and the like can be blended. Moreover, the alcoholic beverage of this invention can be made into an alcoholic beverage containing carbon dioxide gas by press-fitting carbon dioxide gas. The carbon dioxide pressure may be adjusted to a normal range provided as a beverage, and is not particularly limited.
本発明のアルコール飲料は、上記の他にも、本発明の性質を損なわない限り、アルコール含有飲料に通常配合する各種成分、例えば、糖類、酸類、香料、ビタミン、色素類、酸化防止剤、甘味料、酸味料、乳化剤、保存料、調味料、エキス類、pH調整剤、品質安定剤等を配合することができる。また、本発明のアルコール飲料は、炭酸ガスを圧入することによって、炭酸ガス入りアルコール飲料とすることができる。炭酸ガス圧は、飲料として提供される通常の範囲に調節すればよく、特に制限はない。 <Other ingredients>
In addition to the above, the alcoholic beverage of the present invention is not limited to the properties of the present invention, and various components that are usually blended in alcoholic beverages such as sugars, acids, fragrances, vitamins, pigments, antioxidants, sweetness , A sour agent, an emulsifier, a preservative, a seasoning, extracts, a pH adjuster, a quality stabilizer, and the like can be blended. Moreover, the alcoholic beverage of this invention can be made into an alcoholic beverage containing carbon dioxide gas by press-fitting carbon dioxide gas. The carbon dioxide pressure may be adjusted to a normal range provided as a beverage, and is not particularly limited.
本発明のアルコール飲料は、容器詰めとすることができる。容器の形態は何ら制限されず、ガラス瓶、プラスチックを主成分とする成形容器、金属缶、金属箔やプラスチックフィルムと積層されたラミネート紙容器などの通常の形態で提供することができる。
The alcoholic beverage of the present invention can be packed in a container. The form of the container is not limited at all, and can be provided in a normal form such as a glass bottle, a molded container mainly composed of plastic, a metal can, a laminated paper container laminated with a metal foil or a plastic film.
以下、本発明を実施例に基づいて具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to these examples.
(実施例1)アルコールの苦味、刺激感、酸の渋みに対するマンギフェリン添加の効果 ニュートラルスピリッツ(アルコール度数96v/v%)、クエン酸、及び水を用いて、以下の表1に示すアルコール度数と酸度(クエン酸の濃度)を有するサンプルを調製した。ここに、表1に示す濃度となるようにマンギフェリンを添加し、各サンプルの苦味、刺激、渋みを、下記の基準にしたがって官能評価した。なお、マンギフェリンとしては、市販のハニーブッシュエキス由来のものを用いた。
(Example 1) Effect of mangiferin addition on the bitterness, irritation and acidity of alcohol Alcohol and acidity shown in Table 1 below using neutral spirits (alcohol 96v / v%), citric acid and water Samples with (citric acid concentration) were prepared. Mangiferin was added here so that it might become the density | concentration shown in Table 1, and the bitterness, irritation | stimulation, and astringency of each sample were sensory-evaluated according to the following reference | standard. In addition, as mangiferin, the thing derived from a commercially available honey bush extract was used.
<苦味、刺激、渋みの官能評価>
5:苦味、刺激、渋みが強い。
4:苦味、刺激、渋みがやや強い。
3:苦味、刺激、渋みが感じられる。
2:苦味、刺激、渋みがやや感じられる。
1:苦味、刺激、渋みが感じられない。
なお、マンギフェリン自体の香味(甘渋味)が後味に残るためマスキング剤として不適格であったものを、「×」の評価とした。結果を表1に示す。 <Sensory evaluation of bitterness, irritation and astringency>
5: Strong bitterness, irritation and astringency.
4: Bitterness, irritation and astringency are slightly strong.
3: Bitterness, irritation, and astringency are felt.
2: Bitterness, irritation, and astringency are slightly felt.
1: Bitterness, irritation, and astringency are not felt.
In addition, since the flavor (sweet astringency) of mangiferin itself remained in the aftertaste, it was evaluated as “x” when it was not suitable as a masking agent. The results are shown in Table 1.
5:苦味、刺激、渋みが強い。
4:苦味、刺激、渋みがやや強い。
3:苦味、刺激、渋みが感じられる。
2:苦味、刺激、渋みがやや感じられる。
1:苦味、刺激、渋みが感じられない。
なお、マンギフェリン自体の香味(甘渋味)が後味に残るためマスキング剤として不適格であったものを、「×」の評価とした。結果を表1に示す。 <Sensory evaluation of bitterness, irritation and astringency>
5: Strong bitterness, irritation and astringency.
4: Bitterness, irritation and astringency are slightly strong.
3: Bitterness, irritation, and astringency are felt.
2: Bitterness, irritation, and astringency are slightly felt.
1: Bitterness, irritation, and astringency are not felt.
In addition, since the flavor (sweet astringency) of mangiferin itself remained in the aftertaste, it was evaluated as “x” when it was not suitable as a masking agent. The results are shown in Table 1.
表1から、アルコール度数が3v/v%の場合(サンプル1)、「苦味、刺激、渋みがやや感じられる」(評価点:2)であるところ、これに0.001~500mg/Lのマンギフェリンを加えると、「苦味、刺激、渋みが感じられない」(評価点:1)となることがわかる。また、「苦味、刺激、渋み」は、アルコール度数が高まるほど(サンプル1→サンプル3、またはサンプル10→サンプル15)、また、酸度が高まるほど(サンプル3→サンプル9)、強く感じられるようになるが、マンギフェリンを添加することにより、アルコール度数や酸度が高いアルコール飲料(例えば、アルコール度数×酸度が5以上の飲料)においても、「苦味、刺激、渋み」の低減効果がみられることがわかる。
From Table 1, when the alcohol content is 3 v / v% (sample 1), “bitterness, irritation, astringency is slightly felt” (evaluation point: 2), 0.001-500 mg / L of mangiferin It can be seen that “no bitterness, irritation, or astringency is felt” (evaluation point: 1). In addition, “bitterness, irritation, astringency” is felt stronger as the alcohol content increases (sample 1 → sample 3 or sample 10 → sample 15) and as the acidity increases (sample 3 → sample 9). However, it can be seen that by adding mangiferin, “bitterness, irritation, astringency” can be reduced even in alcoholic beverages with high alcohol content and high acidity (for example, beverages with alcohol content × acidity of 5 or more). .
(実施例2)マンギフェリンとバニリンを併用した際の効果
ニュートラルスピリッツ(アルコール度数96v/v%)、クエン酸、及び水を用いて、以下の表2に示すアルコール度数と酸度(クエン酸の濃度)を有するサンプルを調製した。ここに、マンギフェリンとバニリンとを、マンギフェリン10に対してバニリン1(質量比)で混合したものを、マンギフェリンとバニリンとの合計の濃度が表2に記載の濃度となるように添加し、各サンプルの苦味、刺激、渋みを、実施例1に記載の基準にしたがって、官能評価した。結果を表2に示す。なお、マンギフェリン、バニリンは、市販のものを用いた。 (Example 2) Effect when mangiferin and vanillin are used in combination Using neutral spirits (alcohol content 96 v / v%), citric acid, and water, the alcohol content and acidity (concentration of citric acid) shown in Table 2 below A sample with was prepared. Here, a mixture of mangiferin and vanillin at a ratio of vanillin 1 (mass ratio) to mangiferin 10 was added so that the total concentration of mangiferin and vanillin would be the concentration described in Table 2, and each sample According to the criteria described in Example 1, the bitterness, irritation, and astringency were evaluated. The results are shown in Table 2. Mangiferin and vanillin were commercially available.
ニュートラルスピリッツ(アルコール度数96v/v%)、クエン酸、及び水を用いて、以下の表2に示すアルコール度数と酸度(クエン酸の濃度)を有するサンプルを調製した。ここに、マンギフェリンとバニリンとを、マンギフェリン10に対してバニリン1(質量比)で混合したものを、マンギフェリンとバニリンとの合計の濃度が表2に記載の濃度となるように添加し、各サンプルの苦味、刺激、渋みを、実施例1に記載の基準にしたがって、官能評価した。結果を表2に示す。なお、マンギフェリン、バニリンは、市販のものを用いた。 (Example 2) Effect when mangiferin and vanillin are used in combination Using neutral spirits (alcohol content 96 v / v%), citric acid, and water, the alcohol content and acidity (concentration of citric acid) shown in Table 2 below A sample with was prepared. Here, a mixture of mangiferin and vanillin at a ratio of vanillin 1 (mass ratio) to mangiferin 10 was added so that the total concentration of mangiferin and vanillin would be the concentration described in Table 2, and each sample According to the criteria described in Example 1, the bitterness, irritation, and astringency were evaluated. The results are shown in Table 2. Mangiferin and vanillin were commercially available.
表2から、マンギフェリンの一部をバニリンに変更した場合にも、苦味、刺激、渋みの低減効果が得られることがわかる。また、表1と表2を比べると、マンギフェリン単独の場合(表1)に比べて、バニリンを併用した場合(表2)には、サンプルによっては、苦味、刺激、渋みの低減効果が高まることがわかる。
From Table 2, it can be seen that the effect of reducing bitterness, irritation and astringency can be obtained even when a part of mangiferin is changed to vanillin. In addition, comparing Table 1 and Table 2, the effect of reducing bitterness, irritation, and astringency is increased depending on the sample when vanillin is used in combination (Table 2), compared to mangiferin alone (Table 1). I understand.
(参考例)
アルコール飲料の苦味、刺激、渋みに対するバニリンの効果を評価した。具体的には、実施例1、2と同様にしてサンプル1~15を調製し、ここに、下記の表3に示す濃度となるようにバニリンを添加して、各バニリン濃度におけるサンプルの苦味、刺激、渋みを実施例1と同様にして官能評価した。評価では、バニリンの香りが強く出過ぎて、マスキング剤として不適格であったものを「×」とした。結果を表3に示す。 (Reference example)
The effect of vanillin on the bitterness, irritation and astringency of alcoholic beverages was evaluated. Specifically, samples 1 to 15 were prepared in the same manner as in Examples 1 and 2, to which vanillin was added so as to have the concentrations shown in Table 3 below, and the bitterness of the samples at each vanillin concentration, Sensory evaluation was performed in the same manner as in Example 1 for stimulation and astringency. In the evaluation, “X” was given if the scent of vanillin was too strong and was not suitable as a masking agent. The results are shown in Table 3.
アルコール飲料の苦味、刺激、渋みに対するバニリンの効果を評価した。具体的には、実施例1、2と同様にしてサンプル1~15を調製し、ここに、下記の表3に示す濃度となるようにバニリンを添加して、各バニリン濃度におけるサンプルの苦味、刺激、渋みを実施例1と同様にして官能評価した。評価では、バニリンの香りが強く出過ぎて、マスキング剤として不適格であったものを「×」とした。結果を表3に示す。 (Reference example)
The effect of vanillin on the bitterness, irritation and astringency of alcoholic beverages was evaluated. Specifically, samples 1 to 15 were prepared in the same manner as in Examples 1 and 2, to which vanillin was added so as to have the concentrations shown in Table 3 below, and the bitterness of the samples at each vanillin concentration, Sensory evaluation was performed in the same manner as in Example 1 for stimulation and astringency. In the evaluation, “X” was given if the scent of vanillin was too strong and was not suitable as a masking agent. The results are shown in Table 3.
表3より、バニリンにもマンギフェリンと同様のアルコール飲料の苦味、刺激、渋みを低減する効果があることがわかる。表3と表2を比べると、バニリン単独の場合(表3)に比べて、マンギフェリンを併用した場合(表2)には、サンプルによっては、苦味、刺激、渋みの低減効果が高まることがわかる。
Table 3 shows that vanillin also has the effect of reducing the bitterness, irritation and astringency of alcoholic beverages similar to mangiferin. Comparing Table 3 and Table 2, it can be seen that when mangiferin is used in combination (Table 2), the effect of reducing bitterness, irritation and astringency is increased depending on the sample, compared to vanillin alone (Table 3). .
バニリンと同様の甘いバニラ様の香気を有するエチルバニリン、また、バニリンに類似の構造を有するバニリン酸、没食子酸についても、バニリンと同様の苦味等のマスキング効果を有するかについて、確認した。エチルバニリン、バニリン酸、没食子酸としては市販のものを用い、実施例1と同様にしてサンプルの調製と官能評価を行った。結果を表4に示す。
It was confirmed whether ethyl vanillin having a sweet vanilla-like fragrance similar to vanillin, and vanillic acid and gallic acid having a structure similar to vanillin have a masking effect such as bitterness similar to vanillin. As commercially available ethyl vanillin, vanillic acid, and gallic acid, sample preparation and sensory evaluation were performed in the same manner as in Example 1. The results are shown in Table 4.
エチルバニリンとバニリンはともに、類似の甘いバニラ様香気を有することが知られているが、意外にも、エチルバニリンを用いた場合には、バニリンとは異なり、アルコール飲料の苦味、刺激、渋みの低減効果がまったく見られないことがわかった。また、バニリンと類似の構造を有するバニリン酸や没食子酸を添加した場合には、バニリンのような苦味等の低減効果が見られないばかりか、サンプルによっては、むしろ、苦味や渋みが増加することがわかった。
Both ethyl vanillin and vanillin are known to have a similar sweet vanilla-like odor, but surprisingly, when using ethyl vanillin, unlike vanillin, the bitterness, irritation and astringency of alcoholic beverages It was found that no reduction effect was seen. In addition, when vanillic acid or gallic acid having a structure similar to vanillin is added, not only the bitter taste reduction effect like vanillin is seen, but also the bitterness and astringency increase depending on the sample. I understood.
Both ethyl vanillin and vanillin are known to have a similar sweet vanilla-like odor, but surprisingly, when using ethyl vanillin, unlike vanillin, the bitterness, irritation and astringency of alcoholic beverages It was found that no reduction effect was seen. In addition, when vanillic acid or gallic acid having a structure similar to vanillin is added, not only the bitter taste reduction effect like vanillin is seen, but also the bitterness and astringency increase depending on the sample. I understood.
Claims (7)
- マンギフェリンを0.001~500mg/L含有する、アルコール飲料。 An alcoholic drink containing 0.001 to 500 mg / L of mangiferin.
- アルコール飲料のアルコール度数(単位:v/v%)に、アルコール飲料の酸度(単位:g/100mL)(クエン酸換算)を乗じた値が、5以上である、請求項1に記載のアルコール飲料。 2. The alcoholic beverage according to claim 1, wherein a value obtained by multiplying the alcohol content (unit: v / v%) of the alcoholic beverage by the acidity (unit: g / 100 mL) of the alcoholic beverage (citric acid equivalent) is 5 or more. .
- さらにバニリンを含有し、バニリンとマンギフェリンのアルコール飲料中の濃度の比(質量比)が、バニリン1に対してマンギフェリンが2~100である、請求項1または2に記載のアルコール飲料。 The alcoholic beverage according to claim 1 or 2, further comprising vanillin, wherein the ratio (mass ratio) of vanillin and mangiferin in the alcoholic beverage is 2 to 100 with respect to vanillin 1.
- さらにバニリンを含有し、マンギフェリンとバニリンとを合計した濃度が、0.001mg/Lより高く、500mg/L以下である、請求項1または2に記載のアルコール飲料。 The alcoholic beverage according to claim 1 or 2, further comprising vanillin, wherein the total concentration of mangiferin and vanillin is higher than 0.001 mg / L and not higher than 500 mg / L.
- バニリンの濃度が0.001~100mg/Lである、請求項3または4に記載のアルコール飲料。 The alcoholic beverage according to claim 3 or 4, wherein the concentration of vanillin is 0.001 to 100 mg / L.
- アルコール度数が3~40v/v%である、請求項1~5のいずれか1項に記載のアルコール飲料。 The alcoholic beverage according to any one of claims 1 to 5, wherein the alcohol content is 3 to 40 v / v%.
- 酸度(クエン酸換算)が0.3~3g/100mLである、請求項1~6のいずれか1項に記載のアルコール飲料。 The alcoholic beverage according to any one of claims 1 to 6, having an acidity (citric acid equivalent) of 0.3 to 3 g / 100 mL.
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