JP2023110302A - Beverage comprising aliphatic alcohol - Google Patents

Abstract

To provide an alcoholic beverage in which an oily irritating odor of an aliphatic alcohol is reduced.SOLUTION: An alcoholic beverage has a pH and an acidity controlled in a specific range, respectively.SELECTED DRAWING: None

Description

The present invention relates to beverages containing at least one compound selected from the group consisting of specific fatty alcohols, namely isobutanol, n-propanol and isoamyl alcohol.

It is known that in alcoholic fermentation, in addition to ethanol, aliphatic alcohols such as isobutanol and isoamyl alcohol are produced as byproducts. These fatty alcohols, which have higher boiling points than ethanol, are commonly referred to as fusel oils. Fusel oil is one of the components that imparts a complex and deep flavor characteristic to various alcoholic beverages, while it also exhibits an oily and irritating odor.

As a method for reducing fusel oil in alcoholic beverages, Patent Document 1 describes a method using specific yeast cells in fermentation.
In addition, Patent Document 2 describes a technique of masking irritating odors while retaining the deep aroma and complex flavor of isobutanol and/or isoamyl alcohol by containing limonene and/or nootkatone.

Japanese Patent Publication No. 2002-509726 JP 2017-176163 A

It is an object of the present invention to reduce the greasy, pungent odor of certain fatty alcohols, i.e. isobutanol, n-propanol and/or isoamyl alcohol, in alcoholic beverages.

The inventors of the present invention conducted studies to find means for solving the above problems, and found that it is effective to adjust the pH and acidity of the beverage to specific ranges. That is, the present invention relates to, but is not limited to, the following.
1. A packaged alcoholic beverage,
containing at least one compound selected from the group consisting of isobutanol, n-propanol, and isoamyl alcohol, the total content of the compound being 0.05 to 30 ppm;
The pH of the beverage is 3.2 or more and less than 5.0,
The acidity of the beverage in terms of citric acid is 0.26 g / 100 mL or more,
Said alcoholic beverage.
2. 2. The beverage according to 1, wherein the alcohol content is 1 to 16 v/v%.
3. 3. The beverage according to 1 or 2, which contains carbon dioxide gas.
4. 4. The beverage according to any one of 1 to 3, containing citric acid.
5. 5. The beverage according to any one of 1 to 4, containing isoamyl alcohol.

The present invention can reduce the oily and pungent odors produced by isobutanol, n-propanol, and/or isoamyl alcohol.
As used herein, the term "smell with a pungent oily scent" means a pungent scent that is similar to the scent felt when opening gasoline or permanent markers. includes a burning sensation and an oily aftertaste. As used herein, the term “burning sensation” refers to the feeling of sharpness in the mouth due to the stimulation of alcohol. means that it will remain for a long time. Therefore, reducing oily and pungent odors in the present invention includes reducing the burning sensation, reducing the greasy aftertaste, or both.

An aspect of the present invention can further maintain the complex and deep flavor characteristic of alcoholic beverages possessed by the fatty alcohol, and can realize a good drinking response as alcoholic beverages.
As used herein, the term “feeling to drink” refers to the properties of alcohol-containing beverages that give a feeling of satisfaction when drunk, such as the complexity of the taste of alcohol-containing beverages, the thickness derived from alcohol, and the length of the aftertaste. .

Moreover, an aspect of the present invention can achieve high drinkability in alcoholic beverages containing the fatty alcohol. The term "drinkability" as used herein means the property of a beverage that makes it easy to drink and makes one want to drink many cups.

The alcoholic beverages of the present invention contain specific fatty alcohols and have a specific range of pH and acidity.
Unless otherwise specified, "ppm" as used herein means ppm of weight/volume (w/v), which is synonymous with "mg/L".

(isobutanol, n-propanol, isoamyl alcohol)
The alcoholic beverage of the present invention contains at least one compound selected from the group consisting of isobutanol, n-propanol and isoamyl alcohol. In this specification, these compounds are sometimes collectively referred to as fatty alcohols.

The beverage may contain only one of the fatty alcohols, or may contain two or more. The total content of said fatty alcohols in said beverage is between 0.05 and 30 ppm, preferably between 0.05 and 15 ppm. In one aspect, the total content is 0.05 to 10 ppm.

In one aspect, the alcoholic beverage of the present invention contains isoamyl alcohol. Examples of isoamyl alcohol content in beverages of this aspect are 0.05 to 30 ppm, 0.05 to 15 ppm, or 0.05 to 10 ppm.

In another aspect, the alcoholic beverage of the present invention contains n-propanol. Examples of n-propanol content in beverages of this aspect are 0.05-30 ppm, 0.05-15 ppm, or 0.05-10 ppm.

In another aspect, the alcoholic beverage of the present invention contains isobutanol. Examples of isobutanol content in beverages of this aspect are 0.05-30 ppm, 0.05-15 ppm, or 0.05-10 ppm.

In another aspect, the alcoholic beverage of the present invention contains isoamyl alcohol and n-propanol, isoamyl alcohol and isobutanol, n-propanol and isobutanol, or isoamyl alcohol, n-propanol and isobutanol.

The contents of isobutanol, n-propanol, and isoamyl alcohol in the beverage may be measured using any method known to those skilled in the art, and can be measured, for example, by the following method.

<Conditions for analysis of aliphatic alcohol>
Measuring instrument: GC 6890N (manufactured by Agilent Technologies)
Column: 5% CARBOWAX 20M, 80/120 Carbopack BAW, 8FT x 1/4IN x 2mm ID GLASS (manufactured by Merck)
Carrier gas: nitrogen gas Flow rate: 18.8 mL/min
Inlet temperature: 200°C
Column temperature: 70° C. (held for 0 minutes) to 154° C. (held for 10 minutes), heating rate 4° C./min Injection volume: 1.0 μL
Detector: FID
(pH)
The pH of the beverage of the present invention is 3.2 or more and less than 5.0, preferably 3.3 or more and less than 5.0, more preferably 3.5 or more and less than 5.0, more preferably 3.5 to 4.5 , more preferably 3.6 to 4.2, more preferably 3.7 to 4.1.

In this specification, the pH of a beverage means the pH measured in a state without carbon dioxide gas. Thus, for example, the pH can be measured after performing the steps of degassing and shaking the beverage. When the pH is in the appropriate range along with the acidity, the oily and irritating odor of the fatty alcohol can be reduced.

For pH adjustment, malic acid, phosphoric acid, lactic acid, tartaric acid, succinic acid, gluconic acid, phytic acid, acetic acid, fumaric acid, baking soda, sodium hydrogen carbonate, sodium citrate, potassium citrate, potassium carbonate, etc. A pH adjuster can be used.

(acidity)
The acidity of the beverage of the present invention is 0.26 g/100 mL or more, preferably 0.30 g/100 mL or more, more preferably 0.41 g/100 mL or more, more preferably 0.41 to 0.80 g/100 mL. . When the acidity is in the appropriate range along with the pH, it is possible to reduce the oily and irritating odor of the fatty alcohol.

The term "acidity" as used herein is a value that serves as an indicator of the acid content in a decarbonated state. can be calculated from the amount of alkali (pH 7.0) required for neutralization when adding and neutralizing. An automatic titrator (Mettler toledo DL50, etc.) can be used to measure the acidity. In the present invention, the acidity is a value converted into the amount of citric acid (calculated from the amount of neutralization on the assumption that all the acid contained in the beverage is citric acid).

Organic or inorganic acids such as citric acid, malic acid, phosphoric acid, lactic acid, tartaric acid, succinic acid, gluconic acid, phytic acid, acetic acid, and fumaric acid can be used to adjust the acidity.
(alcohol content)
The beverage of the present invention contains alcohol. The term "alcohol" as used herein means ethanol unless otherwise specified.

The alcohol content of the beverage of the present invention is preferably 1 to 16 v/v%, more preferably 3 to 16 v/v%, more preferably 3 to 12 v/v%, more preferably 3 to 10 v/v %.

Alcohol may be contained in the beverage by any means, but since one of the particularly preferred embodiments of the present invention is RTD such as chuhai, the beverage of the present invention preferably contains distilled liquor. Distilled spirits are not limited by their raw materials or manufacturing method. Examples of the distilled liquor include spirits (eg, vodka, rum, tequila, gin, aquavit, corun), brewing alcohol, neutral spirits, liqueurs, whiskey, brandy, and shochu. Moreover, you may use the thing which soaked fruit, vegetables, tea, a spice, a herb, etc. in these distilled spirits.

As used herein, the alcohol content of a beverage can be measured by any known method, and can be measured, for example, by a vibrating densimeter. Specifically, a sample is prepared by removing carbon dioxide gas from the beverage by filtration or ultrasonic waves, and the sample is subjected to direct-fire distillation, and the density of the obtained distillate is measured at 15 ° C., and the analysis method prescribed by the National Tax Agency (2007 National Tax Agency Directive No. 6, revised June 22, 2007) "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15/15°C) Conversion Table" can be asked for.

Although the type of alcoholic beverage of the present invention is not particularly limited, it is preferably highball, chuhai (chuhai), cocktail, sour, or the like. The terms "highball" and "chuhai" when used in connection with the beverages of the present invention mean beverages containing water, distilled spirits and carbonic acid. Highballs and chuhai may further contain fruit juice. Also, the term "sour", when used in connection with the beverages of the present invention, means beverages containing spirits, sour fruit juices such as citrus fruits, sweeteners, and carbonic acid. The term "cocktail", when used in connection with the beverage of the present invention, means an alcoholic beverage made by mixing a base liquor with fruit juice or the like.

(carbon dioxide gas)
The beverage of the present invention may contain carbon dioxide. Carbon dioxide can be imparted to the beverage using methods commonly known to those skilled in the art, including but not limited to dissolving carbon dioxide in the beverage under pressure, Carbon dioxide and the beverage may be mixed in a pipe using a mixer such as a carbonator, or carbon dioxide may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide. Alternatively, the beverage and carbonated water may be mixed. These means are appropriately used to adjust the carbon dioxide pressure.

When the beverage of the present invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 4.5 kgf/cm ² , more preferably 0.8 to 2.8 kgf/cm ² . be. In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd. For example, the temperature of the sample is set to 20° C., and the carbon dioxide pressure is measured after degassing (snifting) the air in the container and shaking the gas volume measuring device. In the present specification, carbon dioxide pressure means carbon dioxide pressure at 20° C. unless otherwise specified.

(fruit juice)
The beverage of the present invention may contain fruit juice. The fruit juice may be in any form, such as straight fruit juice obtained by squeezing a fruit and used as it is, or concentrated fruit juice. In addition, transparent fruit juice and cloudy fruit juice can also be used, and whole fruit juice obtained by crushing the whole fruit including the outer skin of the fruit and removing only particularly coarse solids such as seeds, fruit puree obtained by pureeing the fruit, or drying Fruit juice obtained by crushing or extracting fruit pulp can also be used.

The type of fruit juice is not particularly limited. kabosu juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple juice, guava juice, banana juice, mango juice, acerola juice, lychee juice, papaya juice, passion fruit juice, etc.), other fruit juices ( plum juice, pear juice, apricot juice, plum juice, berry juice, kiwifruit juice, etc.), strawberry juice, melon juice, and the like. These fruit juices may be used singly or in combination of two or more.

The content of fruit juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w/w%, less than 10 w/w%, or 0 to 9 w/w% in terms of fruit juice percentage.
In the present invention, the "percentage of fruit juice" in the beverage is calculated by the following conversion formula using the amount (g) of fruit juice blended in 100 g of the beverage. Also, when calculating the concentration ratio, the JAS standard shall be followed, and the refractometer reading for sugar such as sugar and honey added to fruit juice shall be excluded.

Fruit juice ratio (w / w%) = <fruit juice blending amount (g)> x <concentration ratio> / 100 mL / <specific gravity of beverage> x 100
(other ingredients)
The beverage of the present invention may also contain additives that are usually added to beverages, such as flavorings, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, as long as they do not impair the effects of the present invention. A quality stabilizer etc. can be blended.

In one aspect of the beverage of the present invention, the total content of iso-α acids is 0 to 0.0001 g/L. In another aspect of the beverage of the present invention, the weight ratio of citric acid content/tartaric acid content is 1.1 or more.

(packaged beverages)
The beverage of the present invention is provided in a packaged form. The form of the container includes, but is not limited to, metal containers such as cans, PET bottles, paper packs, bottles, pouches, and the like. For example, a sterilized container-packed product can be produced by a method of heat sterilization such as retort sterilization after filling a container with the beverage of the present invention, or a method of sterilizing the beverage and filling the container.

(related method)
In another aspect of the present invention, an alcohol containing at least one compound selected from the group consisting of isobutanol, n-propanol, and isoamyl alcohol, and having a total content of the compounds of 0.05 to 30 ppm It is a method for reducing the oily and irritating odor of the compound in beverages. The method includes the following steps:
A step of adjusting the pH of the beverage to 3.2 or more and less than 5.0, and a step of adjusting the acidity (in terms of citric acid) of the beverage to 0.26 g/100 mL or more.

The method may further comprise blending ingredients such that the total content of fatty alcohols in the beverage is 0.05-30 ppm.
The types of components in the beverage, their contents, acidity, pH, carbon dioxide pressure, preferred ranges thereof, and methods for adjusting them are as described above with respect to the beverage of the present invention, or are obvious from them. The timing is not limited, either. For example, all of the above steps may be performed at the same time, may be performed separately, or the order of those steps may be changed. It is sufficient that the finally obtained beverage satisfies the above conditions.

(numerical range)
For clarity, numerical ranges herein include their endpoints, ie, lower and upper values.

EXAMPLES The present invention will be described below based on examples, but the present invention is not limited to these examples.
(Test Example 1) Taste of Isoamyl Alcohol and Effect of pH and Acidity on Taste A plurality of sample beverages having an alcohol content of 7 v/v% were prepared and subjected to sensory evaluation.

Specifically, an alcohol aqueous solution having an alcohol content of 7 v/v % was prepared, and its pH, acidity in terms of citric acid, and isoamyl alcohol content were varied. Acidity was adjusted using citric acid, and a small amount of pH adjuster was used for pH adjustment.

Then, each sample beverage was sensory-evaluated by four specialist panels according to the following criteria, and the average score was determined.
(weak feeling of burning)
1 point: strongly felt burning feeling 2 points: burning feeling felt 3 points: burning feeling felt a little 4 points: burning feeling not felt very much 5 points: burning feeling not felt (Weak greasy aftertaste difference)
1 point: strongly feels a greasy aftertaste 2 points: feels a greasy aftertaste 3 points: feels a little greasy aftertaste 4 points: does not feel a greasy aftertaste 5 points: does not feel a greasy aftertaste drinkable)
1 point: low response as alcohol 2 points: slightly low response as alcohol 3 points: slightly high response as alcohol 4 points: high response as alcohol 5 points: good Very satisfying to drink as sake (Drinkability)
1 point: Low drinkability 2 points: Slightly low drinkability 3 points: Slightly high drinkability 4 points: High drinkability 5 points: Very high drinkability (Comprehensive evaluation)
1 point: Unfavorable 2 points: Slightly unfavorable 3 points: Slightly favorable 4 points: Favorable 5 points: Very favorable Comprehensive evaluation evaluated whether the taste was favorable as a whole, apart from the above four items.

In the sensory evaluation, it is not preferable if two or more items are in the 2-point range, or one or more items are in the 1-point range. In addition, those with an overall evaluation of 3 points or more are acceptable. This evaluation test was also used in other test examples.

In order to reduce individual differences in evaluation, the expert panel established a common understanding of the relationship between each score and taste in advance using standard samples corresponding to each score.
Results are shown in the table below.

As the content of isoamyl alcohol increased, the oily aftertaste increased, and when both pH and acidity were adjusted to appropriate ranges, the aftertaste was reduced (Samples 1 to 6). Moreover, the effect was recognized even if the concentration of isoamyl alcohol was increased (Sample 7).

(Test Example 2) Effect of pH and Acidity In the same manner as in Test Example 1, a plurality of sample beverages having an alcohol content of 7 v/v% were prepared and subjected to sensory evaluation.

The content of isoamyl alcohol in the sample beverage was fixed, and its pH or acidity in terms of citric acid was varied. Results are shown in the table below.

A favorable effect was obtained in a specific pH range and a relatively wide acidity range.
(Test example 3)
According to Test Examples 1 and 2, sample beverages were prepared under various conditions.

First, sample beverages similar to samples 2 and 5 were prepared using malic acid instead of citric acid (samples 13 and 14).
In addition, alcohol content and isoamyl alcohol content were varied (Samples 15 to 20). In this case citric acid was used instead of malic acid. Results are shown in the table below.

Changing the type of acid had no effect (Samples 13 and 14). Moreover, favorable effects were observed in a wide alcohol content range and a specific isoamyl alcohol content range.

(Test Example 4) n-Propanol and Isobutanol A test similar to Test Examples 1 and 2 was performed using n-propanol or isobutanol instead of isoamyl alcohol. Results are shown in the table below.

Both n-propanol and isobutanol showed the same tendency as isoamyl alcohol. A favorable effect was also observed when the three components were used simultaneously.

Claims (5)

A packaged alcoholic beverage,
containing at least one compound selected from the group consisting of isobutanol, n-propanol, and isoamyl alcohol, the total content of the compound being 0.05 to 30 ppm;
The pH of the beverage is 3.2 or more and less than 5.0,
The acidity of the beverage in terms of citric acid is 0.26 g / 100 mL or more,
Said alcoholic beverage. Beverage according to claim 1, wherein the alcohol content is 1 to 16 v/v%. 3. The beverage according to claim 1 or 2, containing carbon dioxide gas. The beverage according to any one of claims 1 to 3, containing citric acid. The beverage according to any one of claims 1 to 4, containing isoamyl alcohol.