JP2015204774A - Shochu-based liquor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a shochu-based liquor which is reduced in stimulation feeling due to acid taste and is high in acidity and its production method.SOLUTION: A shochu-based liquor has an acid value adjusted to 0.5 g/100 ml or higher and contains alcohol originated from vodka.

Description

  The present application relates to a high acidity chuhi with reduced irritation due to acidity, and a method for producing the same.

  In recent years, with the diversification of consumer needs for alcoholic beverages, various types of alcoholic beverages have been actively developed. For example, in order to differentiate from conventional products, products having flavor characteristics are being developed. Patent Document 1 discloses that a deterioration odor derived from citral is suppressed by adding potassium citrate to an alcoholic beverage containing a lemon flavor and adjusting the pH of the beverage to 3.0 or more. Yes. Patent Document 2 describes that by adjusting the acid amount, pH, and sugar content to specific ranges, it is possible to provide plum wine with reduced sourness stimulation even when the acidity is high. Patent document 3 describes providing concentrated fruit wine having an alcohol content and an extract content suitable for drinking or cooking by concentrating the fruit wine under a specific condition under reduced pressure. Patent Document 4 describes that in a liquor for cooking, a specific amount of citric acid and succinic acid are added to maintain the flavor of alcoholic beverages and enhance the cooking effect.

JP2007-039610 JP2007-028904 JP 2006-174760 A JP2003-310204A

  However, chu-hi, which has a high acidity, has a stimulating sensation (mussel sensation) derived from acidity, so it is difficult to drink and a large amount cannot be taken. A means for reducing the irritation caused by sourness in a high acidity chuhai has not been known so far. An object of the present invention is to provide a chu-hi that can be drunk deliciously with reduced irritation derived from acidity.

Means to solve the problem

  In view of the above circumstances, the inventors of the present application have focused on raw materials used in the production of Chuhi having high acidity. As a result of intensive studies, it was surprisingly found that the use of alcohol derived from Vodka can reduce the irritation caused by sourness in chuhai having a high acidity. Based on this finding, the present invention has been completed.

The present invention provides, but is not limited to:
(1) Chu-Hi, whose acidity is adjusted to 0.5 g / 100 ml or more and contains alcohol derived from Vodka.
(2) The chu-hi of (1), wherein the acidity is adjusted to 0.5 to 1.5 g / 100 ml.
(3) Chui of (1) or (2), wherein the alcohol content is adjusted to 1 to 12 v / v%.
(4) The chu-hi of any one of (1) to (3), wherein the proportion of alcohol derived from Vodka in the alcohol content of chu-hi is 3 v / v% or more. (5) A method for producing chu-hi, comprising adjusting the acidity to 0.5 g / 100 ml or more and adjusting the alcohol content by adding Vodka.
(6) The method according to (4), wherein the chu-hi according to any one of (1) to (4) is manufactured.

  ADVANTAGE OF THE INVENTION According to this invention, although the acidity is high, the irritation | stimulation derived from a sour taste can be reduced and the chuhi which can be drunk deliciously can be obtained. Such an effect by using alcohol derived from Vodka as a raw material for Chuhai was not known and was completely unexpected.

BEST MODE FOR CARRYING OUT THE INVENTION

<Chu Hai>
The term "chuhai" as used herein refers to an alcoholic beverage generally based on spirits, added with fruit juice, etc., and divided by carbonated water. The term "chuhai" in the present invention uses alcohol derived from Vodka as alcohol. Point to. Here, Vodka is a sake made by distilling grains such as barley and rye as raw materials and filtering them with birch charcoal. Any Vodka can be used in the present invention. For example, a commercially available vodka may be used, a vodka produced by a known method may be used, or a vodka suitable for use in the present invention produced by a specific method may be used. Good. By using an alcohol derived from Vodka, it is possible to reduce the irritation caused by sourness in a high acidity chuhai. This effect cannot be achieved by using alcohols derived from other liquors such as gin, rum and tequila. And by using alcohol derived from Vodka, in addition to reducing the irritating feeling derived from acidity in chuhi with high acidity, the taste of chuhi is softened and mellow sweetness is given to chuhi The unexpected effect can be obtained. That is, by using an alcohol derived from Vodka, it is possible to reduce the irritation caused by sourness while feeling the taste of the fruit in chu-hi. Therefore, the alcohol derived from Vodka can be particularly preferably applied to chuhai having a high acidity intended to give a taste of fruit.

  As used herein, the alcohol content means the percentage (v / v%) of the volume concentration of alcohol in the solution. Here, alcohol means ethanol (ethyl alcohol) unless otherwise specified. In the present invention, the alcohol content of Chuhai may be set in any range as long as it is adjusted using alcohol derived from Vodka. Although it is not limited to this, For example, the alcohol content of Chuhai can be adjusted to 1-12 v / v%, 1-9 v / v%, or 1-3 v / v% using the alcohol derived from Vodka. . In particular, when the alcohol content is 1 to 9 v / v%, there is an appropriate alcohol feeling, and the taste becomes high.

  In the chuhai of the present invention, the alcohol content can be adjusted by using an alcohol derived from Vodka alone or in combination with an alcohol derived from other alcoholic beverages. Although the alcohol which can be combined with the alcohol derived from Vodka is not limited, For example, the alcohol derived from neutral spirits is mentioned. As a specific embodiment, adjusting the alcohol content of Chuhai by a combination of alcohol derived from Vodka and alcohol derived from neutral spirits can be mentioned. In such a combination, the amount of use of the Vodka-derived alcohol can be set based on the proportion of the Vodka-derived alcohol in the Chuhai alcohol content. For example, Vodka-derived alcohol can be used so that the proportion of Vodka-derived alcohol in the chuhai alcohol is 3 v / v% or more, 10 v / v% or more, or 100 v / v%. If the ratio of alcohol derived from Vodka to less than 3 v / v% in the alcohol content of chuhai, it is not preferable because the irritating feeling derived from acidity cannot be efficiently reduced in chuhai having a high acidity. .

  The alcohol content may be measured using any method known to those skilled in the art, but the alcohol content shown in the present specification is a value measured using a vibrating densitometer. More specifically, a sample from which carbon dioxide gas is removed is prepared by filtering or sonicating the alcoholic beverage to be measured, and the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Measured and converted by the NTA prescribed analysis method (Heisei 19 National Tax Agency Directive No. 6, revised on June 22, 2007) “Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion The alcohol content can be determined by conversion using the table. Moreover, the alcohol content of less than 1.0 v / v% can be measured by using “B) Gas Chromatograph Analysis Method” described in the National Tax Agency Predetermined Analysis Method 3-4 (Alcohol Content).

  The chu-hi in the present invention has a high acidity. Here, the acidity means the total amount of all acids present in Zhuhai. The acidity may be adjusted using any acid. Non-limiting acids approved as food additives, such as citric acid, phosphoric acid, tartaric acid, malic acid, oxalic acid, gluconic acid, succinic acid, lactic acid, acetic acid, sulfuric acid, hydrochloric acid, fumaric acid By using an acidulant such as phytic acid or itaconic acid, the acidity of chuhai can be adjusted. Although not limited, the high acidity means, for example, that the acidity of Zhuhai is 0.5 g / 100 ml or more, 0.5 to 1.5 g / 100 ml, 0.8 to 1.2 g / 100 ml, or 0.9 -1.1 g / 100 ml. Here, with regard to Chu-hi having an acidity of 0.5 g / 100 ml or more, there is a problem that an irritation feeling derived from acidity, which is not solved by the prior art, is strong. Therefore, the present invention can be effectively applied to chu-hi having an acidity of 0.5 g / 100 ml or more. The acidity can be measured by any method known to those skilled in the art. For example, a 20 ml sample is placed in a 100 ml beaker with a whole pipette, and distilled water is added to make a total volume of about 50 ml. Into the liquid. Then, a 1 / 10N sodium hydroxide solution is dropped from the burette while stirring the liquid, and the end point is where the pH meter shows 7.0. In addition, you may use an automatic titration apparatus for titration.

  In the present invention, saccharides may be added to the chuhai. Although not limited, for example, saccharides include monosaccharides, disaccharides, trisaccharides, tetrasaccharides, and oligosaccharides composed of higher constituent sugars, and polysaccharides. Examples of monosaccharides include glucose, fructose, galactose, xylose, mannose, arabinose, and sugar alcohols: sorbitol, mannitol, xylitol, erythritol, maltitol, lactitol, and the like. As the disaccharide, fructose, sucrose, lactose, maltose, trehalose and the like can be used. In the chuhai of the present invention, the saccharide concentration can be adjusted to, for example, 0 to 30 w / v%, 0 to 25 w / v%, or 0 to 15 w / v%. The sugar concentration may be measured by any method known to those skilled in the art. Although not limited, for example, it can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash, alcohol, and moisture from the weight of the whole beverage. The amount of the protein, lipid, dietary fiber, ash, and moisture can be measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein can be measured by a nitrogen quantitative conversion method. The amount of lipid can be measured by an ether extraction method, a chloroform / methanol mixed solution extraction method, a gel bell method, an acid decomposition method, or a Rosette Gottlieb method. The amount of dietary fiber can be measured by high performance liquid chromatography or sulfuric acid-added ashing. The moisture content can be measured by the Karl Fischer method, the drying aid method, the reduced pressure heating drying method, the normal pressure heating drying method, or the plastic film method. These measurement methods are generally known among those skilled in the art.

  In this invention, as long as the effect of this invention is show | played, the other component generally used as a component of alcoholic beverage can be used. For example, but not limited to, lemon juice, orange juice, lime juice, eggplant juice, seek juicer juice, tangerine juice, grapefruit juice, strawberry juice, grape juice, blueberry juice, cherry juice, melon juice, kiwi juice , Watermelon juice, pear juice, peach juice, banana juice, pineapple juice, plum juice, apple juice, mango juice, acerola juice, high sweetness sweetener, carbon dioxide, fragrance, vitamin C, pigment, antioxidant , Emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like can be used.

  As used herein, the sense of irritation derived from sourness refers to irritation accompanied by pain, bitterness, and astringency that makes the tongue feel tingling. The intensity of the irritation caused by the acidity can be confirmed by sensory evaluation by a skilled professional taster.

<Contained Chu-Hi>
The chu-hi of the present invention is preferably filled into a container, for example, and packed into a container. Packing in a container is preferable in terms of storage because it can prevent contact with oxygen as much as possible, and is also preferable in terms of transportation. The form of the container is not limited at all, and can be provided in a normal form such as a molded container mainly composed of plastic, a metal can such as an aluminum can, a laminated paper container laminated with a metal foil or a plastic film, and a glass bottle. it can.

  The present invention will be described using specific examples. The following specific examples are intended to facilitate the understanding of the present invention, and are not intended to limit the scope of the present invention.

[Test Example 1]
The effect of acidity on the flavor of Chuhai was examined. The raw materials were blended according to the blending table of Table 1, and finally carbon dioxide was injected at 20 ° C. so as to be 1.8 kgf / cm ² to produce Chu-Hi. Using Vodka, the alcohol content was adjusted to 2 v / v%. Acidity was adjusted to 0.5 to 1.5 g / 100 ml using acidulant (anhydrous citric acid).

  In the control product, the alcohol content was adjusted by using neutral spirits (alcohol content 95 v / v%) instead of Vodka.

  A sensory test was performed on the chu-hi produced as described above. Four experienced professional tasters evaluated the sense of irritation derived from the acidity in five stages (3 or more points were accepted).

5: There is no irritation caused by sourness, and it can be drunk extremely. 4: There is no irritation caused by acidity, and it can be drunk. 3: I can feel a little irritation caused by acidity, but it can be consumed. 1. It is difficult to drink.

  The average of evaluation was calculated and the first decimal place was rounded off. The results are shown in Table 2.

  When the alcohol derived from neutral spirits was used to adjust the alcohol content, there was a tendency that a sense of irritation derived from acidity became stronger as the acidity increased. The tendency was clearer when the acidity was 0.9 g / 100 ml or more. In particular, when the acidity is 1.0 g / 100 ml or more, the irritation caused by the acidity becomes so strong that it is difficult to drink, and when the acidity is 1.1 g / 100 ml or more, the irritation derived from the acidity that makes it difficult to proceed with drinking. It was shown that the feeling became stronger.

  On the other hand, when alcohol derived from Vodka is used to adjust the alcohol content, the irritation derived from acidity is reduced and the drinkability is improved over the entire range of acidity tested (0.5 to 1.5 g / 100 ml). It has been shown. In the range of acidity 0.5-1.3g / 100ml, it turned out that there is no irritation derived from acidity and it can drink deliciously. Furthermore, in the range of acidity 0.5-1.2g / 100ml, it turned out that there is no irritation derived from acidity and it can drink very deliciously. In addition, even at an acidity of 1.5 g / 100 ml, a feeling of irritation derived from acidity was felt, but the strength was within an acceptable range.

  By comparing the results of neutral spirits and vodka, the use of alcohol derived from Vodka is more acid-derived than the alcohol derived from neutral spirits in adjusting the alcohol content in the entire range of acidity tested. It has been found that the feeling of irritation is further reduced. In particular, in the range of acidity of 1.0 to 1.5 g / 100 ml, the advantage of using alcohol derived from Vodka became clear.

  Next, not only the irritation caused by the acidity, but also the overall flavor felt when drinking chu-hi was evaluated. Four professional tasters drank chu-hi and discussed and commented on the overall flavor.

  It was shown that when the alcohol derived from neutral spirits was used to adjust the alcohol content, a flavor derived from sourness was felt in the entire range tested. When the acidity was 0.8 g / 100 ml, the stimulation derived from the acidity was strongly felt. When the acidity was 0.9 to 1.0 g / 100 ml, the irritation feeling derived from the acidity was enhanced in combination with the irritation feeling of the alcohol, and the bitterness due to the acid was also felt. When the acidity was 1.1 to 1.2 g / 100 ml, the irritation feeling derived from acidity was enhanced in combination with the irritation feeling of alcohol, and numbness was felt in the mouth. Furthermore, when the acidity was 1.3 g / 100 ml or more, the irritation was so strong that the mouth became numb, making it difficult to proceed with drinking.

  On the other hand, when alcohol derived from Vodka was used to adjust the alcohol content, no comment on the flavor derived from sourness was given except in the case of acidity of 1.5 g / 100 ml. From this, it can be confirmed that the alcohol derived from Vodka exhibits a significantly superior effect compared to the alcohol derived from neutral spirits in reducing the irritation caused by acidity. Further, it was found that by using alcohol derived from Vodka, further unexpected effects such as a soft taste of chu-hi and a mild sweetness can be obtained.

[Test Example 2]
The effect of alcohol content on the flavor of Chuhai was examined. The raw materials were blended according to the blending table in Table 4, and finally carbon dioxide gas was added at 20 ° C. so as to be 1.8 kgf / cm ² to produce Chu-Hi. Alcohol content was adjusted to 1-12 v / v% using alcohol derived from Vodka. Acidity was adjusted to 1.0 g / 100 ml using a sour agent.

  In the control product, alcohol derived from neutral spirits was used in place of Vodka to adjust the alcohol content.

  Regarding the chu-hi produced as described above, as shown in Test Example 1, sensory evaluation was performed on the irritation caused by sourness. The results are shown in Table 5.

  When an alcohol derived from neutral spirits was used for adjusting the alcohol content, as the alcohol content increased, a sense of irritation derived from acidity was strongly felt, and there was a tendency that it was difficult to drink. When the alcohol content is 2 v / v% or more, a sense of irritation derived from the acidity is felt, and when the alcohol content is 6 v / v%, the irritation feeling derived from the acidity becomes so strong that it is difficult to drink, and the alcohol content is 9 v / v%. The sourness derived from the acidity is felt so strongly that it is difficult to drink in the past.

  On the other hand, when alcohol derived from Vodka is used for the adjustment of the alcohol content of Chuhai, the irritation feeling derived from the acidity is reduced and the drinkability is improved in the whole range of the tested alcohol content (1 to 12 v / v%). It was shown that. It was found that when the alcohol content was 1 to 9 v / v%, there was no irritation derived from acidity, and it was drunk, and when the alcohol content was 1 to 3 v / v%, there was no irritation derived from acidity, and it was found to be very delicious. .

  By comparing the results of neutral spirits and vodka, even when juice is included in chuhai, it is better to use alcohol derived from vodka rather than to use alcohol derived from neutral spirits to adjust the alcohol content. It was shown that the feeling of irritation is further reduced. In particular, the advantage of using alcohol derived from Vodka was clarified in the Chui Hai alcohol content of 2 to 12 v / v%.

  Next, not only the irritation caused by the acidity, but also the overall flavor felt when drinking chu-hi was evaluated. Four professional tasters drank chu-hi and discussed and commented on the overall flavor.

  When alcohol derived from neutral spirits was used to adjust the alcohol content, it was shown that a flavor derived from acidity was felt in the entire range tested. When the alcohol content was 2 to 6 v / v%, the stimulation derived from the acidity was enhanced in combination with the stimulation of alcohol, and the bitterness due to the acid was also felt. Furthermore, when the alcohol content was 9 v / v% or more, alcohol stimulation was strongly felt.

  On the other hand, when alcohol derived from Vodka is used to adjust the alcohol content, when the alcohol content is 6 v / v% or more, bitterness tends to appear, but in the range where the alcohol content is 6-9 v / v%, It turned out that the fruitiness is felt in a bitter taste and a favorable effect is obtained rather in giving a fruit feeling to Chuhi. And in all the tested range, it turned out that the further effect that the taste of the whole chu-hi becomes soft and the mellow sweetness comes out by using the alcohol derived from Vodka. Such an effect cannot be obtained by using only alcohol derived from neutral spirits, and was completely unexpected.

[Test Example 3]
The effects of various spirits on the flavor of chuhai were investigated. The raw materials are blended according to the blending table in Table 7, and finally carbon dioxide gas is injected at 20 ° C. so as to be 1.8 kgf / cm ^2, and a chu-hi with an alcohol content of 2 v / v% and an acidity of 1.0 g / 100 ml is manufactured. did.

  A sour agent (anhydrous citric acid) was used to adjust the acidity.

  Neutral spirits, Vodka, gin, lamb and tequila were used to adjust the alcohol content (Table 8). In the case of using Vodka, Gin, Lamb, Tequila, the proportion of alcohol derived from each of the chuhai alcohol content (2 v / v%) is 100 v / v%, 10 v / v%, 3 v / v%, 2 v / V% was changed. When the ratio was 10 v / v%, 3 v / v%, and 2 v / v%, the alcohol content of Chuhai was adjusted to 2 v / v% by supplementing the deficiency with alcohol derived from neutral spirits.

  A sensory test was performed on the chu-hi produced as described above. Four experienced professional tasters evaluated the sense of irritation derived from sourness and the taste of the fruit in 5 stages (3 or more points were accepted).

5: Feel the taste of the fruit, no irritation derived from the acidity, drink very delicious 4: Feel the taste of the fruit, no irritation derived from the acidity, drink 3 deliciously: Feel the taste of the fruit , I feel a little irritation derived from acidity, but I can drink 2: I feel the taste of fruit, but I feel the irritation derived from acidity, hard to drink 1: I do not feel the taste of fruit

  The average of evaluation was calculated and the first decimal place was rounded off. The results are shown in Table 9.

  When the alcohol content was adjusted using alcohol derived from Vodka, the highest evaluation was obtained. Since the evaluation tends to decrease as the proportion of alcohol derived from Vodka decreases, the alcohol derived from Vodka reduces the irritation derived from sourness while making the taste of fruit feel. It was shown to be effective.

  On the other hand, when the alcohol content was adjusted using alcohol derived from neutral spirits, although the taste of the fruit was felt, a sense of irritation derived from the acidity was somewhat felt. And when alcohol content was adjusted using alcohol derived from gin, it became the lowest evaluation. When alcohol derived from rum was used, the evaluation was similar to that of gin. When tequila was used, the evaluation tended to increase as the proportion of alcohol derived from tequila decreased. This is considered to be due to the fact that the proportion of alcohol derived from neutral spirits increases and affects the evaluation.

  From this result, in chu-hi, the effect obtained by using the alcohol content derived from Vodka is extremely superior to other alcoholic beverages in reducing the irritation caused by sourness while feeling the taste of fruits. I understand that.

  Next, the overall flavor felt when drinking chu-hi was evaluated. Four professional tasters drank chu-hi and discussed and commented on the overall flavor.

  When using Vodka-derived alcohol to adjust the alcohol content, the taste of chuhai is soft, in addition to the effect of reducing the irritation caused by sourness while feeling the taste of the fruit shown in the previous study. It has been shown that other effects such as a mellow sweetness can be obtained.

  On the other hand, when alcohol from gin, rum, and tequila was used to adjust the alcohol content, it was found that the taste of the fruits could not be felt from Chuhai because the taste of each liquor was strong. In particular, the influence of the taste of gin and rum did not change even if the proportion of alcohol derived from gin or rum in the chuhai alcohol was reduced. Moreover, when using alcohol derived from neutral spirits for adjustment of the alcohol content, it was found that the bitterness of the acidulant was felt in addition to the irritating feeling (mussel feeling) derived from the acidity.

  From this, it has been found that softening the taste and producing a mellow sweetness can only be achieved with the use of Vodka-derived alcohol.

  In this test example, the influence on the flavor of Chuhai by alcohol derived from gin, rum, and tequila, which are distilled spirits other than Vodka and neutral spirits, was examined. As a result, it was confirmed that the evaluation using the alcohol derived from Vodka was remarkably high, and a chuhi that can be enjoyed deliciously was obtained. It was found that when alcohols derived from spirits such as gin, lamb and tequila were used, the flavor of Chuhi fruit was changed because of their strong influence on the flavor.

  When developing Zhuhai products, it is often done to express the taste of fruits. Various effects (reducing the sensation of acidity, softening the taste, giving a mellow sweetness while feeling the taste of the fruit by using the alcohol derived from Vodka for adjusting the alcohol content of Chuhai. ) Is obtained. Therefore, it can be said that alcohol derived from Vodka is particularly suitable as a raw material for chuhai expressing the taste of fruits.

Claims (6)

  Chu-hi that has an acidity adjusted to 0.5 g / 100 ml or more and contains alcohol derived from Vodka.   The chu-hi according to claim 1, wherein the acidity is adjusted to 0.5 to 1.5 g / 100 ml.   The chu-hi according to claim 1 or 2, wherein the alcohol content is adjusted to 1 to 12 v / v%.   The chu-hi according to any one of claims 1 to 3, wherein a ratio of alcohol derived from Vodka in the chu-hi alcohol is 3 v / v% or more. Adjusting the acidity to 0.5 g / 100 ml or more,
Adjusting the alcohol content by adding Vodka;
A method for manufacturing Chu-Hi.   5. A method according to claim 4, for producing a chu-hi according to any one of claims 1-4.