JP6833370B2 - Beverages containing isobutanol and / or isoamyl alcohol - Google Patents

Description

The present invention relates to a packaged beverage containing isobutanol and / or isoamyl alcohol.

It is known that in alcoholic fermentation, in addition to ethanol, isobutanol, isoamyl alcohol and the like are produced as by-products. Volatile components having a boiling point higher than those of ethanol are generally called fusel oil. Fusel oil is one of the components that bring about the complex and deep aroma characteristic of various alcoholic beverages and non-alcoholic beverages, but it also has an oily and pungent odor, depending on its composition and amount. It may adversely affect the aroma balance of the entire liquor.

As a method for reducing fusel oil in alcoholic beverages, Patent Document 1 describes yeast cells lacking or reduced in activity of one or both of the branched chain amino acid aminotransferase (BCAT) isoenzymes in low concentrations. A method used for the production of alcoholic beverages containing fusel oil by fermentation is described, which describes suppressing the production of fusel oil in the fermentation process during the production of alcoholic beverages.

Special Table 2002-509726

Fusel oils such as isobutanol and isoamyl alcohol have an oily and pungent odor, but when the fusel oil is removed as in the method described in Patent Document 1, the deep aroma and complexity characteristic of each beverage are obtained. The individuality of the beverage, such as its unique flavor, may be lost.

The present inventors have considered the inclusion of an aroma component derived from citrus fruits as a method of masking the oily and pungent odor of beverages containing fusel oil such as isobutanol and isoamyl alcohol. However, simply blending the aroma component of the citrus fruit combines the oily odor of the fusel oil with the oiliness and slight bitterness of the aroma component of the citrus fruit itself, making the beverage oily and difficult to drink. It turned out to be. As a result of diligent studies on the above-mentioned problems, the present inventors have added limonene and / or nootkatone in a specific amount and a specific ratio to a beverage containing a specific amount of isobutanol and / or isoamyl alcohol. In some cases, they have found that pungent odors are masked while retaining the deep aroma and complex flavors of isobutanol and / or isoamyl alcohol, and that a clean, non-greasy beverage can be produced. That is, the present invention includes, but is not limited to, the following aspects.
A packaged beverage containing (1) (A) isobutanol and / or isoamyl alcohol, and (B) limonene and / or nootkatone.
The total content of isobutanol and isoamyl alcohol is 60 to 1000p.
pm
Packaged beverages that satisfy either or both of i) and ii) below:
i) When limonene is contained, the limonene content is 0.25 to 1.60 ppm, and the ratio of the total of the isobutanol content and the isoamyl alcohol content to the limonene content is 30 to 1000.
ii) When nootkatone is contained, the content of nootkatone is 0.05 to 1.60 ppm.
And the ratio of the total isobutanol content and isoamyl alcohol content to the nootkatone content is 100 to 2500.
(2) The packaged beverage according to (1), which has an alcohol content of 0 to 40 v / v%.
(3) The packaged beverage according to (1), which has an alcohol content of 3 to 9 v / v%.
(4) The packaged beverage according to any one of (1) to (3), wherein the fruit juice ratio is 0.1 w / w% to 40 w / w%.
(5) The packaged beverage according to any one of (1) to (4), which contains carbon dioxide gas.
(6) The packaged beverage according to (5), wherein the pressure of carbon dioxide gas is 1.5 kgf / cm ^{2 or more.}
(7) The total value of each content of sucrose, glucose, and fructose is 1.7 g / 10
The packaged beverage according to any one of (1) to (6), which is 0 ml or less.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a beverage containing isobutanol and / or isoamyl alcohol, in which their pungent odors are masked, and which is not greasy and can be drunk cleanly.

The present invention comprises isobutanol by adding limonene and / or nutcaton in a specific amount and ratio to a beverage containing 60 to 1000 ppm of isobutanol and / or isoamyl alcohol known as fusel oil in a total amount thereof. And / or masking the pungent odor of isoamyl alcohol to provide a beverage that is non-greasy and can be drunk cleanly.

(Isobutanol, isoamyl alcohol)
Isobutanol (isobutyl alcohol) and isoamyl alcohol (3)
-Methyl-1-butanol) is a type of fusel oil produced as a by-product in alcoholic fermentation. Although all of them are one of the components that give a characteristic aroma to various alcoholic beverages, they themselves have a pungent odor. The beverage of the present invention comprises one or both of isobutanol and isoamyl alcohol. The beverage of the present invention contains isobutanol and isoamyl alcohol in a total content of 60 to 1000 ppm. It is preferably 80 to 500 ppm, more preferably 100 to 200 ppm. When the total content of isobutanol and isoamyl alcohol is less than 60 ppm, the pungent odors thereof are hardly felt in the first place, and the masking effect of the pungent odor by the addition of limonene and / or nootkatone, which will be described later, is not observed. On the other hand, if it exceeds 1000 ppm, the pungent odor becomes too strong, and it becomes difficult to suppress the pungent odor even if limonene and / or nootkatone is added. In the present specification, the unit ppm is synonymous with the unit mg / L based on the weight ratio.

The amount of isobutanol and isoamyl alcohol in the beverage can be measured by the following method.

<Analytical conditions for isobutanol and isoamyl alcohol>
Equipment used: Agilent Technologies GC: 6890N
Column used: SUPELCO 5% CARBOWAX 20Mon80 / 120
Carbopack BAW 8FT x 1/4 IN x 2mm IDGLASS
Packed Volume
Carrier gas: Nitrogen gas Flow: 18.8 mL / min
Injection port temperature: 200 ° C
Column temperature: 70 ° C (hold for 0 minutes) to 154 ° C (hold for 10 minutes), heating rate 4 ° C / min Injection amount: 1.0 μL
Detector: FID.
(Limonene)
Limonene (limonene, d-limonene, C ₁₀ H ₁₆ ) is a type of monoterpene contained in the peel of citrus fruits and the like, and is a component exhibiting a so-called citrus-like scent. The beverage of the present invention contains limonene in addition to the above-mentioned isobutanol and / or isoamyl alcohol. The content of limonene in the beverage of the present invention is 0.25 to 1.60 ppm, preferably 0.35 to 1.50 ppm, and more preferably 0.45 to 1.40 ppm. If the content of limonene is less than 0.25 ppm, the pungent odor masking effect of isobutanol and / or isoamyl alcohol cannot be sufficiently obtained, and if it exceeds 1.60 ppm, the oiliness of limonene itself becomes iso. Synergistically combined with the oiliness of fusel oils such as butanol and isoamyl alcohol, it causes a clean aftertaste of the beverage.
(Nootkatone)
Nootkatone (Nootkatone, d-Nootkatone, C ₁₅ H ₂₂ O) is a type of sesquiterpene ketone. Nootkatone is one of the compounds with the characteristic scent of grapefruit (especially white species), and is a compound that is particularly abundant in pomelo. The beverage of the present invention contains nootkatone in addition to the above-mentioned isobutanol and / or isoamyl alcohol. The content of nootkatone in the beverage of the present invention is 0.05 to 1.60 ppm, preferably 0.08 to 1.50 ppm, and more preferably 0.09 to 1.40 ppm. If the content of nutcaton is less than 0.05 ppm, the pungent odor masking effect of isobutanol and / or isoamyl alcohol is not sufficiently obtained, and if it exceeds 1.60 ppm, the oiliness of nutcaton itself becomes iso. Synergistically combined with the oiliness of fusel oils such as butanol and isoamyl alcohol, it causes a clean aftertaste of the beverage.

The ratio of the total content of isobutanol and isoamyl alcohol in the beverage of the present invention to the limonene content ((isobutanol + isoamyl alcohol) / limonene) (weight ratio) is 30 to 1000, preferably 100 to 100. It is 800, more preferably 150 to 500. And / or the ratio of the total content of isobutanol and isoamyl alcohol to the nootkatone content ((isobutanol + isoamyl alcohol) / nootkatone) (weight ratio) is 100 to 2500, preferably 500 to 2500. is there. When the above ratio is within the above specific range, the masking effect of the pungent odor by isobutanol and / or isoamyl alcohol can be obtained.

The content of limonene and / or nutcaton in the beverage may be adjusted, for example, by adding limonene and / or an essential oil or natural fragrance containing nutcaton, synthetic fragrance, etc. to the beverage, or the beverage may be adjusted with limonene and / or limonene and / or. Or to add citrus fruit juice containing nutcaton, distilled liquor using citrus fruit, and / or soaked liquor using citrus fruit, and citrus petals and citrus bud extracts, herb extracts and non-citrus fragrances. May be adjusted by Since limonene and / or nutcaton is a component that is abundantly contained in the pericarp among citrus fruits, when citrus fruits are used, it is preferable to use those containing pericarp or pericarp oil, for example, commutated juice. .. When citrus fruits are used, the types of fruits are not particularly limited, but for example, grapefruits, lemons, limes, oranges, yuzu, sudachi, and kabos contained in citrus, kumquat, and trifoliate orange. Slightly sour citrus fruits such as, hassaku, kumquat, shikuwasa, pomelo, trifoliate orange, and citrus orange are preferable because they enhance the refreshing feeling of the beverage. In addition, when fruits and food materials are used for beverages, fruits and fruit flowers, buds and herbs containing limonene and / or nutcaton other than citrus fruits may be used, and limonen and / or nutcaton may be used. Fruits and fruits containing flowers, buds and herbs may be used in combination with fruits and food materials not containing limonen and / or nutcaton.
When fruit juice is used in a beverage, the content of the fruit juice depends on the content of limonene in the fruit juice, but is about 0.1 w / w% to 40 w / w% or less in terms of the fruit juice ratio with respect to the entire beverage. Is preferable, about 0.5 to 30.0 w / w% is preferable, and 1.0 to 10.0 w / w% is more preferable. When the content of fruit juice exceeds 40 w / w%, the acidity and sweetness derived from fruit juice stand out, which impairs the flavor balance with isobutanol and / or isoamyl alcohol, impairs the deep aroma and complex flavor, and rather lacks cleanliness. May be a beverage. The "fruit juice ratio" refers to the relative concentration when the straight fruit juice obtained by squeezing the fruit juice is taken as 100%. For example, it can be obtained by calculation based on the refractometer reading standard for sugar or the acidity standard of straight fruit juice of various fruits shown in the JAS standard (Japanese Agricultural Standard for fruit beverages).

The content of limonene and / or nootkatone in the beverage can be measured by the following method.

[Measurement of limonene and / or nootkatone]
The liquid composition to be a sample is subjected to gas chromatography-mass spectrometry (GC-FID) under the following conditions. The analysis conditions are as follows.
Pre-analysis treatment: Fill the Extrelut NT-1 column with a sample and extract with ether.
Analyzer; GC 6890N (Agilent Technologies)
Column: HP-ULTRA2 inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm
Carrier gas; Helium
Flow rate: 2.2 mL / min
Inlet; Splitless
Injection temperature: 250 ° C
Oven temperature: 45 ℃ (1.5min) → 5 ℃ / min ⇒ 230 ℃ (11.5min)
Detector; FID
Detector temperature; 260 ° C
Injection volume; 1.0 μl
References: limonene and / or nootkatone.

(Alcohol content)
The alcohol content of the beverage of the present invention is preferably 0 to 40 v / v%, more preferably 0 to 30 v / v%, still more preferably 3 to 25 v / v%, and most preferably 3 to 9 v. / V%. In the present invention, unless otherwise specified, "alcohol" means ethanol. The alcohol content refers to the content of ethanol (v / v%). The alcohol content of the beverage can be measured using known techniques. For example, it can be measured by the method described in the National Tax Agency Prescribed Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007).

When the beverage of the present invention contains alcohol, the type of alcohol is not particularly limited, and for example, spirits (for example, spirits such as gin, vodka, flavored vodka, lamb, tequila, triple sec, and alcohol for raw materials). , Liqueurs and cocktails, shochu, whiskey, brandy, cognac, carbados, etc., as well as brewed liquors such as sake, wine, sweet fruit liquor, beer, beer cocktails, ceddle, etc. It can be used alone or in combination of two or more.

The beverage of the present invention may contain carbon dioxide gas. Beverages that generally contain carbon dioxide are
The popping tactile sensation of carbon dioxide in the mouth tends to enhance the distinctive aroma of the beverage and excessively enhance the pungent odor of isobutanol and isoamyl alcohol. Therefore, it can be said that a beverage whose pungent odor is easily perceived by carbon dioxide gas is suitable for drinking while suppressing the pungent odor according to the present invention. Carbon dioxide also has the effect of enhancing the clean aftertaste of the beverage.

The method of applying carbon dioxide to the beverage is not particularly limited. For example, carbon dioxide may be dissolved in the beverage under pressure, or carbon dioxide may be mixed in the piping using a mixer such as a carbonator manufactured by Zuchenhagen. The beverage may be mixed, carbon dioxide may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed.

When carbon dioxide gas is contained in the beverage, it is preferable that the pressure is slightly higher because the refreshing feeling of the beverage is improved. For example, the beverage should contain carbon dioxide gas at a carbon dioxide gas pressure of ^{1.5 kgf / cm 2 or more.} Is more preferable, 1.5 to 3.5 kgf / cm ² is more preferable, 1.5 to 3.0 kgf / cm ² is further preferable, and 1.8 to 3.0 kgf / cm ² is further preferable. In this specification, the gas pressure refers to the gas pressure when the sample temperature is 20 ° C., unless otherwise specified. The carbon dioxide gas pressure in the beverage can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. The sample temperature is set to 20 ° C., and the carbon dioxide gas pressure is measured after degassing (snift) and shaking the air in the container with the gas volume measuring device.

In addition, various additives and the like may be added to the beverage of the present invention in the same manner as ordinary beverages as long as the effects of the present invention are not impaired. Examples of various additives include sweeteners such as sugars and high-sweetness sweeteners, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, and increase. Examples include adhesives and quality stabilizers. Regarding sugars, the total value of the contents of sucrose, glucose, and fructose in the beverage of the present invention is preferably 1.7 g / 100 ml or less. In such a range, not only is it excellent in masking of pungent odor and oiliness, but also the beverage can be drunk with a clean aftertaste without being too sweet. The total value is more preferably 0.1 to 1.7 g / 100 ml, and more preferably 0.2 to 1.5 g / 100 ml. The total value of the contents of these sugars is the total value of those contents when only one of them is present in the beverage, and the total value of those contents when only two kinds are present in the beverage. If all are present, it means the sum of their contents. Each content of the saccharide can be measured by a biosensor method (BF-7, manufactured by Oji Measuring Instruments) using a flow injection device.

If necessary, the beverage of the present invention is packed in a container after undergoing steps such as sterilization to obtain a packaged beverage. The sterilized packaged beverage can be produced, for example, by a method of performing heat sterilization such as hot water shower sterilization after filling the beverage in a container, or a method of sterilizing the beverage and then filling the container.
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a beverage containing isobutanol and / or isoamyl alcohol, which can be drunk cleanly while retaining the individuality such as deep aroma and complex flavor, which was not a conventional technique. it can. Further, it is possible to provide a beverage capable of masking a pungent oily odor.

The present invention will be described below based on examples, but the present invention is not limited to these examples.

(Example 1)
Isobutanol, isoamyl alcohol, limonene and / or nootkatone in the amounts shown in the table below were added to the solution prepared by adding alcohol for raw materials to water and adjusting the alcohol content to 0 to 40 v / v%. did. For each sample, the masking effect of pungent odor, oiliness, and overall evaluation were evaluated by a specialized panel trained by three people according to the following criteria.

Masking effect of pungent odor: To what extent each sample contains limonene and / or nootkatone, with the pungent odor when containing only isobutanol and / or isoamyl alcohol and not limonene and / or nootkatone as a control. Whether the pungent odor was masked was evaluated on a 5-point scale. The one with a strong masking effect was set to 4, the one with a slightly strong feeling was set to 3, the one with a strong masking effect was set to 2, the one with a little feeling was set to 1, and the one with no feeling at all was set to 0.

Oiliness: The oiliness when each sample was drunk was evaluated on a 5-point scale. Those that did not feel oily at all were set to 4, those that did not feel much were set to 3, those that felt a little strong were set to 1, and those that felt strongly were set to 0.

Comprehensive evaluation: In each sample, whether or not the sample could be drunk cleanly without feeling a pungent odor was evaluated on a 5-point scale. Very good ones were given 4, good ones were given 3, acceptable ones were given 2, unacceptable ones were given 1, and bad ones were given 0.

In the table, "Alc." Represents the alcohol content, "isobutanol" represents the isobutanol content, "isoami" represents the isoamyl alcohol content, and "total" represents the isobutanol content and the isoamyl alcohol content. Represents the total amount.

As can be seen from the examples ((isobutanol + isoamyl alcohol) / limonene) (weight ratio) 100 to 800, it is possible to mask the unpleasant scent while retaining the deep scent and complex flavor of fusel oil, which is particularly refreshing and delicious. It becomes a condition.

As can be seen from the examples, when the amount of isobutanol + isoamyl alcohol exceeds 60 ppm, when the limonene content increases, the oiliness of limonene becomes conspicuous and it becomes impossible to drink cleanly. ((Isobutanol + isoamyl alcohol) / limonene) (weight ratio) At 100 to 800, it is possible to mask the unpleasant scent while leaving the deep scent and complex flavor of fusel oil, which is a particularly refreshing and delicious condition.

As can be seen from the above results, the ratio of the total isobutanol content and isoamyl alcohol content to the nootkatone content is 500 to 2500, masking the unpleasant scent while leaving the deep scent and complex flavor of fusel oil. It can be done, and the conditions are especially refreshing and delicious. It can also be seen that the masking effect remains effective even when limonene and nootkatone are used in combination.
The invention product 43 and the invention product 49 are beverages having an alcohol content of 0 v / v%, that is, non-alcoholic beverages, but the same effect was obtained.

(Example 2)
Water, alcohol for raw materials, and carbonated water are mixed to adjust the alcohol content to 5 v / v% and the carbon dioxide gas pressure to the values shown in Table 4 below. Butanol, isoamyl alcohol, and limonene were added to prepare each sample. For each sample, the masking effect of the pungent odor, the oiliness, and the comprehensive evaluation were evaluated in the same manner as in Example 1.

As can be seen from the examples, it was found that the masking effect was further enhanced when the pressure of carbon dioxide gas was 1.5 kgf / cm ^{2 or more.} However, it was confirmed that the masking effect was slightly weakened at 3.5 kgf / cm ^{2 or more.}

(Example 3)
Isobutanol, isoamyl alcohol, and limonene in the amounts shown in the table below were added to a solution prepared by adding alcohol for raw materials to water to adjust the alcohol content to 5 v / v%, and each sample was prepared. In addition, fructose-glucose liquid sugar was added. "Total sugar" as described in the table below means the total amount of sucrose, glucose and fructose. For each sample, the masking effect of pungent odor, oiliness, and sweetness were evaluated by a trained specialized panel of three people, and a comprehensive evaluation was also carried out. The pungent odor masking effect and the evaluation criteria for oiliness were the same as in Example 1. The evaluation criteria for sweetness and the evaluation criteria for comprehensive evaluation are shown below. The results are shown in Table 5.

<Sweetness>
4 points: It is not sweet and you can strongly feel the refreshing taste.
3 points: It is not sweet and you can drink it refreshingly until the aftertaste.
2 points: It feels a little sweet, but you can drink it refreshingly until the aftertaste.
1 point: A little sticky sweetness is felt and it is not refreshing.
0 points: Very sweet and bad aftertaste.
<Comprehensive evaluation>
5 points: extremely good 4 points: better 3 points: good 2 points: acceptable 1 point: unacceptable 0 points: defective

When a specific amount of sugar was present as an additional component, particularly excellent effects were obtained in terms of masking of pungent odor, oiliness, and sweetness.

Claims (8)

A packaged beverage containing (A) isobutanol and / or isoamyl alcohol, and (B) limonene and / or nootkatone.
The total content of isobutanol and isoamyl alcohol is 60 to 1000p.
pm
Packaged beverages that satisfy either or both of i) and ii) below:
i) When limonene is contained, the limonene content is 0.25 to 1.60 ppm, and the ratio of the total of the isobutanol content and the isoamyl alcohol content to the limonene content is 30 to 1000.
ii) When nootkatone is contained, the content of nootkatone is 0.05 to 1.60 ppm.
And the ratio of the total isobutanol content and isoamyl alcohol content to the nootkatone content is 100-2500.
(However, this does not apply when the beverage contains sake and lemon juice) . The packaged beverage according to claim 1, wherein the alcohol content is 0 to 40 v / v%. The packaged beverage according to claim 1, wherein the alcohol content is 3 to 9 v / v%. The packaged beverage according to any one of claims 1 to 3, wherein the fruit juice ratio is 0.1 w / w% to 40 w / w%. The packaged beverage according to any one of claims 1 to 4, which contains carbon dioxide gas. The packaged beverage according to claim 5, wherein the pressure of carbon dioxide gas is 1.5 kgf / cm ^{2 or more.} The total content of sucrose, glucose, and fructose is 1.7 g / 100 ml.
The packaged beverage according to any one of claims 1 to 6, which is as follows. The packaged beverage according to claim 1.
If the beverage contains alcohol, the alcohol consists of spirits, liqueurs, cocktails, shochu, whiskey, brandy, cognac, carbados, sake, wine, sweet fruit wine, beer, beer cocktails, and seedles. One or more selected from the group, and
If the alcohol is sake and the beverage contains citrus fruit juice, the citrus fruits are grapefruit, lime, orange, yuzu, sudachi, kabosu, hassaku, kinkan, shikuwasa, pomelo, and Kawachi bankan. , And one or more selected from the group consisting of Wenzhou oranges.