JP6727773B2 - Non-foaming alcoholic beverage base and method for improving flavor of alcoholic beverage - Google Patents

Description

The present invention relates to a non-sparkling alcoholic beverage base and a method for improving flavor of an alcoholic beverage.

In recent years, various kinds of products have been researched and developed for sake, and effervescent products, low-alcohol products, products with a gorgeous flavor, etc. have become popular.
As a technique related to such sake, for example, there is a technique disclosed in Patent Document 1 below.

Specifically, in Patent Document 1, as a method for producing a sparkling low-alcoholic sake, steamed rice and rice koji are saccharified and fermented in the presence of polyacid, and a part of moromi in a low-alcohol concentration state is examined. Strained with a coarse filter medium or treated with a centrifuge to separate a turbid liquid containing yeast and having fermentation activity, squeezing the other part of the moromi to separate a clarified liquid, and the turbid liquid and the clarified liquid. In a closed tank for fermentation, the fermentation liquid inside the closed tank has an alcohol concentration of 4 to 6%, a sake degree of −70 to −90, and an acidity of 3 to 4, and the gas pressure inside the closed tank is Disclosed is a production method characterized in that the fermentation liquor is filtered in a closed system at ² to 5 kg/cm ² and the clarified filtrate is sealed in a container.

JP 2000-189148 A

In the technology according to Patent Document 1, effervescent low-alcohol is obtained by undergoing many steps normally required for producing sake, such as preparation of steamed rice, koji/mother making/moromi brewing, step preparation, saccharification/fermentation. Sake will be manufactured.
Therefore, according to the technique according to Patent Document 1, a great amount of labor and time are required when producing a sparkling low alcohol sake.

The present inventors have investigated the creation of a beverage base having a sake-like flavor, which can be produced by mixing the respective raw materials without going through the above-mentioned steps required for producing sake. ..
Here, in providing a beverage base having a sake-like flavor, the market naturally requires a beverage base having a flavor as close to that of sake (in particular, Ginjo sake).

Accordingly, an object of the present invention non-sparkling alcoholic beverage base that exhibits flavor as reminiscent of premium sake, to provide a flavor improvement methods 及 beauty alcoholic beverages.

The present invention which solved the above-mentioned subject has the following composition.
(1) the alcohol content is 10.0% or more, containing Pano scan with containing only lactic acid as the organic acid, the alcohol content and A%, and the extract component with Bg / 100 cm ^3, the acidity of the terms of citric acid Is Cg/100 mL and the extract component derived from the panose is Dg/100 cm ³ , B/A is 1.20 to 1.70, B/C is 80 to 140, and D/C Is 18 to 30 and C is 0.18 to 0.34.
(2) The non-foaming alcoholic beverage base according to the above 1, wherein D/A is 0.20 to 0.45.
(3) A flavor improving method of alcoholic beverages, the alcoholic beverage as organic acids lactic only contain a Pano scan with the addition of, for the alcoholic beverages, the alcohol content and A%, the extract component Bg / 100 cm ³ , the acidity in terms of citric acid was Cg/100 mL, and the extract derived from the panose was Dg/100 cm ³ , B/A was 1.20 to 1.70 and B/C was 80 to 140, the D/C is 18 to 30, and the C is 0.18/3 to 0.34/3.
( 4 ) The method for improving flavor of an alcoholic beverage according to the above 3 , which is prepared so that D/A becomes 0.20 to 0.45.

According to the present invention, it is possible to provide a non-sparkling alcoholic beverage base having a flavor reminiscent of Ginjo sake and a method for improving the flavor of an alcoholic beverage.

It is a flow chart explaining the manufacturing method of the non-foaming alcoholic beverage base concerning one embodiment of the present invention.

Hereinafter, a mode (embodiment) for carrying out the non-foaming alcoholic beverage base and the flavor improving method for an alcoholic beverage according to the present invention will be described in detail.

[Non-effervescent alcoholic beverage base]
The non-foaming alcoholic beverage base according to the present embodiment (hereinafter, appropriately referred to as “beverage base”) has an alcohol content of a predetermined value or more and contains lactic acid.
The beverage base according to the present embodiment is a beverage base having a flavor reminiscent of sake (particularly, Ginjo sake), in other words, a beverage base having a taste of sake. Furthermore, the beverage base according to the present embodiment is a beverage base that can be produced by mixing the respective raw materials as described below, and can also be called a synthetic beverage base.
Here, the beverage base is also called a concure type liqueur, and is usually diluted with various splitting materials described below for drinking, but it may be used without being diluted. The term “non-foaming” means that the gas pressure at 20° C. is less than 0.049 MPa (0.5 kg/cm ² ).

(Alcohol degree)
The alcohol content of the beverage base according to the present embodiment is 10% (10 v/v %) or more, preferably 15% or more. Moreover, the alcohol content of the beverage base according to the present embodiment is preferably 30% or less, and more preferably 25% or less.
By setting the alcohol content within the above-mentioned predetermined range, an alcoholic beverage produced by diluting a beverage base at a dilution ratio described below (hereinafter, appropriately referred to simply as “alcoholic beverage”) is an alcohol suitable for drinking. It becomes frequency.

As for the alcohol content of the beverage base according to the present embodiment, distilled alcohol (including various kinds of spirits such as shochu, brandy, vodka, whiskey, alcohol for raw materials, and the like, or a combination of two or more kinds) can be used. Can be prepared by. In addition, in this specification, "spirits" refers to spirits which are distilled liquor, and may be different from spirits under the Liquor Tax Law.
Then, the beverage-based alcohol content according to the present embodiment can be measured based on the vibrating densitometer method defined in “3 Sake 3-4 Alcohol” of the National Tax Agency prescribed analysis method (decree).

(Lactic acid)
The beverage base according to this embodiment contains lactic acid.
Among organic acids (acidulants), lactic acid not only imparts a Ginjo aroma to alcoholic beverages, but also gives a flavor close to that of a well-balanced Ginjo sake. Furthermore, lactic acid can not only make the overall taste of the alcoholic beverage mellow, but can also make the sourness rounded (not stimulating).
The content of lactic acid is not particularly limited, but the content of lactic acid may be determined so that each ratio (B/C, D/C, etc.) described below falls within a predetermined range.

(Extract)
The beverage base according to this embodiment contains an extract.
The extract is a non-volatile component, and the extract content is the number of grams of the non-volatile component contained in the original volume of 100 cubic centimeters at a temperature of 15°C.
The beverage-based extract content according to the present embodiment can be measured based on the method specified in “3 Sake 3-7 extract content” of the National Tax Agency prescribed analysis method (decree).

(Proportion of extract: Ratio to alcohol content)
In the beverage base according to the present embodiment, when the alcohol content is A% and the extract content is Bg/100 cm ³ , B/A is preferably 1.20 or more, and 1.30 or more. More preferable. Further, B/A is preferably 1.70 or less, and more preferably 1.60 or less.
By setting the value of B/A within the above-mentioned predetermined range, not only can the alcoholic beverage have a more balanced flavor close to that of Ginjo sake, but also the overall taste of the alcoholic beverage can be made more mellow. ..

(Proportion of extract: Proportion to acidity)
In the beverage base according to the present embodiment, when the acidity in terms of citric acid is Cg/100 mL and the extract content is Bg/100 cm ³ , B/C is preferably 80 or more, and 95 or more. More preferable. Further, B/C is preferably 140 or less, and more preferably 130 or less.
By setting the value of B/C within the above-mentioned predetermined range, not only does the alcoholic beverage have a more balanced flavor close to Ginjo liquor, but also the sourness is more rounded (not stimulating). can do.

The citric acid equivalent acidity of the beverage base according to the present embodiment can be measured based on the neutralization titration method.

In the beverage base according to the present embodiment, the B/A value falls within the above-mentioned predetermined range and the B/C value falls within the above-mentioned predetermined range, so that the alcoholic beverage is a more balanced ginjoshu. In addition to providing a flavor close to that of, the overall taste of the alcoholic beverage can be made more mellow, and the acidity can be made more round (not stimulating).

(oligosaccharide)
The beverage base according to this embodiment preferably contains an oligosaccharide.
Here, the oligosaccharides are also called oligosaccharides and include disaccharides, trisaccharides, tetrasaccharides, and the like, but it is particularly preferable to use the trisaccharide panose.
Among oligosaccharides, panose can impart a suitable sweetness to alcoholic beverages in order to give a flavor reminiscent of Ginjo sake.

(Ratio of extract derived from panose: ratio to alcohol content)
The beverage base according to the present embodiment preferably has D/A of 0.20 or more, and 0.28 or more, when the alcohol content is A% and the extract component derived from panose is Dg/100 cm ^3. Is more preferable. Further, D/A is preferably 0.45 or less, more preferably 0.37 or less.
By setting the value of D/A within the above-mentioned predetermined range, not only can the alcoholic beverage have a more balanced flavor close to that of Ginjo sake, but also the overall taste of the alcoholic beverage can be made more mellow. ..

The extract content derived from the panose of the beverage base according to the present embodiment can be calculated based on the amount of panose added during the production of the beverage base, and can be measured using high performance liquid chromatography. it can.

(Ratio of panose-derived extract: ratio to acidity)
The beverage base according to the present embodiment preferably has a D/C of 18 or more, when the acidity in terms of citric acid is Cg/100 mL and the extract component derived from panose is Dg/100 cm ^3, and is 22 or more. Is more preferable. Further, D/C is preferably 30 or less, and more preferably 28 or less.
By setting the value of D/C within the above-mentioned predetermined range, the alcoholic beverage not only has a more balanced flavor close to Ginjo liquor, but also makes the acidity more rounded (not stimulating). can do.

The beverage base according to the present embodiment has a D/A value within the above-mentioned predetermined range and a D/C value within the above-mentioned predetermined range, so that the alcoholic beverage is a more balanced ginjoshu. In addition to providing a flavor close to that of, the overall taste of the alcoholic beverage can be made more mellow, and the acidity can be made more round (not stimulating).

(acidity)
The acidity of citric acid equivalent of the beverage base according to the present embodiment is not particularly limited, but is preferably 0.20 to 0.33 g/100 mL.
Since the citric acid equivalent acidity of the beverage base is within the above-mentioned predetermined range, the alcoholic beverage produced by diluting at a dilution ratio described below can have a more balanced flavor close to that of Ginjo sake.

(Other)
Beverage base according to the present embodiment, the colorant, sweetener, high-potency sweetener, antioxidant, flavor, acidulant, which is usually blended as a beverage base or a drink in a range where the desired effect of the present invention is not impaired, Salts, dietary fibers and the like (hereinafter, appropriately referred to as “additives”) can also be added. As the colorant, for example, caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used. As the sweetener, for example, in addition to the above-mentioned panose, sugar, fructose-fructose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. As the acidulant, other than the above-mentioned lactic acid, for example, adipic acid, citric acid, trisodium citrate, gluconodelta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, succinic acid. Disodium, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphorus An acid or the like can be used. As the salt, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.
As the above-mentioned lactic acid, oligosaccharide (panose), distilled alcohol and additives, those which are generally commercially available can be used.

As described above, according to the beverage base of the present embodiment, since it contains lactic acid, not only can Ginjo aroma be imparted to an alcoholic beverage, but also a balanced flavor close to Ginjo sake can be obtained. Furthermore, not only can the overall taste of the alcoholic beverage be mellow, but also the sourness can be rounded (not stimulating).

Further, according to the beverage base according to the present embodiment, the value of B/A, the value of B/C (or the value of D/A, the value of D/C) is within the above-described predetermined range, Not only does the alcoholic beverage give a more balanced flavor to the Ginjo liquor, but it also makes the overall taste of the alcoholic beverage more mellow and also makes the acidity more rounded (not pungent). ..
The beverage base according to the present embodiment can be produced by containing lactic acid and adjusting the B/A value, B/C value, D/A value, and D/C value. Therefore, it can be produced by mixing the respective raw materials without going through many steps required for producing sake. Therefore, the beverage base according to the present embodiment can be manufactured in a short period of time and at low cost.

[Cut material]
The beverage base according to this embodiment is basically diluted with a splitting material. Then, examples of the splitting material include carbonated water, water, hot water, and ice.
In addition, the dilution using the splitting material may be carried out so that the beverage base according to the present embodiment is 1.5 to 5 times, preferably 2 to 3 times.

[Container-based alcoholic beverage base]
The beverage base according to this embodiment can be provided in various containers. By packing the beverage base in various containers, it is possible to preferably prevent deterioration of quality due to long-term storage.
The container may be a container that can be sealed, and a so-called can container or barrel container made of metal (made of aluminum or steel) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any commercially available container can be applied. It is preferable to use a metal container because it can completely block gas, moisture, and light rays and can maintain stable quality at room temperature for a long period of time.

[Method for producing non-sparkling alcoholic beverage base]
Next, a method for manufacturing a beverage base according to this embodiment will be described.
The method for manufacturing a beverage base according to this embodiment includes a mixing step S1 and a post-treatment step S2.
In the method for producing a beverage base according to the present embodiment, it is necessary to provide many steps normally required for producing sake, such as preparation of steamed rice, koji/mother making/moromi making, step preparation, and saccharification/fermentation. There is no.

In the mixing step S1, water, lactic acid, oligosaccharides, distilled alcohol, additives and the like are put into a mixing tank to produce a mixed solution.
Then, in the post-processing step S2, for example, nitrogen bubbling, quality inspection, container filling, sterilization after container filling, and the like are selectively performed as necessary.
In addition, it is preferable that the filling process in the post-treatment step S2 is performed in a clean room in which the degree of cleanliness is normally maintained in the production of beverages.

Each process performed in the mixing step S1 and the post-treatment step S2 can be performed in equipment generally used for producing RTS/RTD beverages and the like.

[Method for improving flavor of alcoholic beverage]
Next, a flavor improving method for an alcoholic beverage according to this embodiment will be described.
The flavor improving method for an alcoholic beverage according to the present embodiment is characterized by containing lactic acid in the alcoholic beverage.
The alcoholic beverage is a beverage having a flavor reminiscent of sake (in particular, Ginjo sake). In other words, it is an alcoholic beverage having a taste of sake, and for example, the beverage base described above is used as a split material. It is a beverage diluted by.

And the flavor improvement method of the alcoholic beverage which concerns on this embodiment WHEREIN: It is preferable that B/A will be 1.20 or more, when alcohol content of an alcoholic beverage is A% and extract content is Bg/100 cm ^3. , 1.30 or more is more preferable. Further, B/A is preferably 1.70 or less, and more preferably 1.60 or less.
Further, in the flavor improving method for an alcoholic beverage according to the present embodiment, when the citric acid-equivalent acidity of the alcoholic beverage is Cg/100 mL and the extract content is Bg/100 cm ³ , B/C is 80 or more. Is preferable, and more preferably 95 or more. Further, B/C is preferably 140 or less, and more preferably 130 or less.
Further, in the flavor improving method for an alcoholic beverage according to the present embodiment, it is preferable that the B/A value of the alcoholic beverage is within the above predetermined range and the B/C value is within the above predetermined range.

In the flavor improving method for an alcoholic beverage according to this embodiment, it is preferable that the alcoholic beverage contains an oligosaccharide (particularly panose).
The flavor improving method of alcoholic beverages according to the present embodiment, the alcohol content of alcoholic beverages and A%, when the Dg / 100 cm ³ to extract component derived from panose, D / A is 0.20 or more and Is more preferable, and 0.28 or more is more preferable. Further, D/A is preferably 0.45 or less, more preferably 0.37 or less.
Further, the method for improving the flavor of an alcoholic beverage according to the present embodiment has a D/C of 18 when the citric acid-equivalent acidity of the alcoholic beverage is Cg/100 mL and the extract component derived from panose is Dg/100 cm ^3. It is preferably above, and more preferably 22 or above. Further, D/C is preferably 30 or less, and more preferably 28 or less.
Further, in the flavor improving method for an alcoholic beverage according to the present embodiment, it is preferable that the D/A value of the alcoholic beverage is within the above predetermined range and the D/C value is within the above predetermined range.

According to the flavor improving method for an alcoholic beverage according to the present embodiment, since lactic acid is contained in the alcoholic beverage, not only can Ginjo aroma be imparted to the alcoholic beverage, but also a flavor close to a balanced Ginjo sake can be obtained. .. Furthermore, not only can the overall taste of the alcoholic beverage be mellow, but also the sourness can be rounded (not stimulating).

Further, according to the flavor improving method for an alcoholic beverage according to the present embodiment, the value of B/A, the value of B/C (or the value of D/A, the value of D/C) is within the predetermined range described above. Not only does the alcoholic beverage have a more balanced flavor that is closer to Ginjo liquor, it also makes the overall taste of the alcoholic beverage more mellow, and the sourness is more rounded (not stimulating). No) can be set.

Next, the non-foaming alcoholic beverage base according to the present invention and the flavor improving method for an alcoholic beverage according to the present invention will be described by exemplifying Examples that satisfy the requirements of the present invention and Comparative Examples that do not.

[Sample preparation]
Oligosaccharides (Panox A (registered trademark), Showa Sangyo Co., Ltd.), lactic acid (Musashino Lactic Acid (registered trademark) 50F, Musashino Chemical Laboratory Co., Ltd.), raw material alcohol, fructose-glucose liquid sugar, flavor, and drainage A sample (beverage base) was prepared by mixing.
The composition in the table described below is a beverage-based composition.

[contents of the test]
After diluting each sample produced by the above method three-fold, three well-trained professional panels, according to the following evaluation criteria, regarding "Ginjo aroma", "quality of sourness", "mellowness of taste", An independent score was given in a 5-grade evaluation of 1 to 5 points, and the average value was calculated.

(Ginjo incense: Evaluation criteria)
The Ginjo aroma was evaluated according to the following evaluation criteria. The ginjo scent was evaluated as a scent.
5 points: There was a very strong Ginjo aroma.
4 points: There was a strong ginjo aroma.
3 points: Ginjo scent.
2 points: A weak Ginjo scent.
1 point: Ginjo aroma was not used.

(Sourness quality: Evaluation criteria)
The quality of sourness was evaluated according to the following evaluation criteria.
5 points: The acidity was very mellow.
4 points: The acidity was mellow.
3 points: Normal sourness (medium sourness between mellow and stimulating).
2 points: Sour taste was irritating.
1 point: The sourness was very stimulating.

(Melty taste: Evaluation criteria)
The mellowness of the taste was evaluated according to the following evaluation criteria.
5 points: The taste was very mellow.
4 points: The taste was fairly mellow.
3 points: The taste was mellow.
2 points: A slight mellowness was felt.
1 point: No mellowness was felt.

(Comprehensive evaluation: Evaluation criteria)
Regarding the comprehensive evaluation, the evaluation was performed according to the following evaluation criteria.
5 points: Very well-balanced flavor, very close to that of Ginjo sake.
4 points: Very well-balanced flavor, which was quite close to that of Ginjo sake.
3 points: It had a well-balanced flavor close to that of Ginjo sake.
2 points: The flavor of Ginjo sake was slightly felt, and the balance of the flavor was normal.
1 point: I couldn't recall the flavor of Ginjo liquor, and the flavor balance was poor.

[Examination of test results: Table 1]
As is clear from the confirmation of Table 1, Sample 1-1 containing lactic acid as an organic acid gave very good results regarding "Ginjo aroma" and "Comprehensive evaluation". Therefore, it was confirmed that Sample 1-1 was a beverage reminiscent of Ginjo sake.
In addition, Sample 1-1 also had very good results in terms of "quality of sourness" and "mellowness of taste".

On the other hand, the sample 1-2 using citric acid as the organic acid, the sample 1-3 using malic acid, and the sample 1-4 using tartaric acid did not use lactic acid, so that the “comprehensive evaluation” was not so favorable. Became.

[Examination of test results: Table 2]
As is clear from the confirmation of Table 2, the samples 2-1 to 2-3 whose values of "B/A" and "B/C" fall within the predetermined range defined by the present invention, 2-6, 2- In No. 7, not only "Ginjo aroma" and "Comprehensive evaluation", but also "quality of sourness" and "mellowness of taste" were obtained.
The values of “D/A” and “D/C” of Samples 2-1, 2-3, 2-6, and 2-7 were also within the predetermined range defined by the present invention.

On the other hand, in Samples 2-2, 2-4, 2-5 and 2-8, one of the values of “B/A” and “B/C” did not fall within the predetermined range defined by the present invention. Therefore, although a certain result was obtained for "Ginjo aroma" and "Comprehensive evaluation", favorable results were not obtained for "quality of sourness" and "mellowness of taste".
In Samples 2-2, 2-4, 2-5, and 2-8, one of the values of “D/A” and “D/C” does not fall within the predetermined range defined by the present invention. It was

S1 mixing step S2 post-treatment step

Claims (4)

Alcohol content is 10.0% or more,
As well as containing only lactic acid as the organic acid containing Pano scan,
When the alcohol content was A%, the extract content was Bg/100 cm ³ , the acidity in terms of citric acid was Cg/100 mL, and the panose-derived extract content was Dg/100 cm ³ , B/A was 1. 20 to 1.70, B/C is 80 to 140, D/C is 18 to 30, and C is 0.18 to 0.34. .. The non-foaming alcoholic beverage base according to claim 1, wherein D/A is 0.20 to 0.45. A method for improving the flavor of an alcoholic beverage,
Is contained Pano scan with the addition of only lactic acid as organic acid to said alcoholic beverage,
Regarding the alcoholic beverage, when the alcohol content is A%, the extract content is Bg/100 cm ³ , the citric acid conversion acidity is Cg/100 mL, and the panose-derived extract content is Dg/100 cm ³ , B /A is 1.20 to 1.70, B/C is 80 to 140, D/C is 18 to 30, and C is 0.18/3 to 0.34/3. A method for improving flavor of an alcoholic beverage, comprising: The method for improving flavor of an alcoholic beverage according to claim 3 , wherein the method is prepared so that D/A is 0.20 to 0.45.

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