JPH0653060B2 - Sour drink drink - Google Patents
Sour drink drinkInfo
- Publication number
- JPH0653060B2 JPH0653060B2 JP14445584A JP14445584A JPH0653060B2 JP H0653060 B2 JPH0653060 B2 JP H0653060B2 JP 14445584 A JP14445584 A JP 14445584A JP 14445584 A JP14445584 A JP 14445584A JP H0653060 B2 JPH0653060 B2 JP H0653060B2
- Authority
- JP
- Japan
- Prior art keywords
- acetic acid
- ethanol
- beverage
- flavor
- sucrose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 161
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 119
- 235000013361 beverage Nutrition 0.000 claims description 30
- 229930006000 Sucrose Natural products 0.000 claims description 20
- 239000005720 sucrose Substances 0.000 claims description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 18
- 235000003599 food sweetener Nutrition 0.000 claims description 17
- 239000003765 sweetening agent Substances 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 229960000583 acetic acid Drugs 0.000 description 51
- 239000000796 flavoring agent Substances 0.000 description 26
- 235000019634 flavors Nutrition 0.000 description 26
- 235000021419 vinegar Nutrition 0.000 description 17
- 239000000052 vinegar Substances 0.000 description 17
- 230000004936 stimulating effect Effects 0.000 description 13
- 241000220225 Malus Species 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 235000013334 alcoholic beverage Nutrition 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 235000012907 honey Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000011550 stock solution Substances 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000021425 apple cider vinegar Nutrition 0.000 description 2
- 229940088447 apple cider vinegar Drugs 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 125000000185 sucrose group Chemical group 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- -1 Organic acid salts Chemical class 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 229940075894 denatured ethanol Drugs 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 159000000014 iron salts Chemical class 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は新規なサワードリンク風飲料に関し、更に詳細
には酢酸、エタノール及び甘味料を少なくとも含み、必
要に応じて果実類を含む新規なサワードリンク風飲料に
関する。TECHNICAL FIELD The present invention relates to a novel sourdrink-type beverage, and more particularly to a novel sour containing at least acetic acid, ethanol and a sweetener, and optionally fruits. Regarding drink-like beverages.
酢酸を含有した飲料としてはリンゴ酢と蜂みつとを混ぜ
て作られる「バーモントドリンク」が有名であり、多く
の人々に健康飲料として飲用されている。また、昨今の
健康食品ブームでこのような酢を含有した飲料が多数製
造され販売されている。また、サワードリンクは果実と
食酢と砂糖とで手軽に製造できることから一般家庭で飲
用されるようになつてきた。As a beverage containing acetic acid, "Vermont drink", which is made by mixing apple vinegar and honey, is famous, and is consumed as a healthy beverage by many people. Further, due to the recent boom in health foods, many beverages containing such vinegar are manufactured and sold. In addition, since sourdrink can be easily produced from fruits, vinegar and sugar, it has become popular for general households.
しかし、このような酢酸を含有した飲料は酢酸特有の刺
激的な香味があつて、いわゆるのど越しが悪く、し好上
の大きな問題点となつていることは周知のことである。
このような刺激的な香味をいかにマスクするかがサワー
ドリンクの品質向上には大きなポイントである。However, it is well known that such a beverage containing acetic acid has an irritating flavor peculiar to acetic acid and has a so-called poor throat, which is a big problem.
How to mask such stimulating flavors is a major point in improving the quality of sourdrinks.
また、エタノールを１％（容量／容量）〔以下（Ｖ／
Ｖ）と略記する〕以上含有する飲料（酒類）に酢酸を加
えることは酒類の不可飲処置（酒類法通達第５０条）の
一つとされていて、従来から、酒類に酢酸を加えること
は飲料としての価値がなくなるものと判断されている。In addition, 1% (volume / volume) of ethanol [below (V /
V)] The addition of acetic acid to the beverages (alcoholic beverages) contained above is considered to be one of the indigestible treatments for alcoholic beverages (Article 50 of the Notification of the Liquor Law), and adding acetic acid to alcoholic beverages has traditionally been a beverage. It is judged that the value as
したがつて、エタノールと酢酸とを高濃度に含有した飲
料は、し好に合わないものとして、全く試みられていな
かつた。Therefore, beverages containing high concentrations of ethanol and acetic acid have never been tried as unfavorable.
本発明は従来技術の現状にかんがみてなされたものであ
り、その目的はエタノール及び甘味料を添加して酢酸の
刺激的な香味をなくした新規なサワードリンク風飲料を
提供することにある。The present invention has been made in view of the state of the art, and an object thereof is to provide a novel sourdrink-type beverage in which ethanol and a sweetener are added to eliminate the pungent flavor of acetic acid.
本発明を概説すれば、本発明はサワードリンク風飲料に
関する発明であつて、酢酸、エタノール及び甘味料を含
む飲料であつて、その酢酸、エタノール及び甘味度より
換算したシヨ糖の各含量が、酢酸＝０超〜2.0％（容量
／容量）、エタノール＝０超〜10.0％（容量／容量）、
シヨ糖＝０超〜50.0％（重量／容量）であり、かつ添付
図面の第１図における点Ａ、Ｂ、Ｃ、Ｄ、Ｅ、Ｆ、Ｇで
囲まれた範囲内にあることを特徴とする。Briefly describing the present invention, the present invention is an invention relating to sourdrink-type beverages, which is a beverage containing acetic acid, ethanol and a sweetener, each content of sucrose converted from the acetic acid, ethanol and sweetness, Acetic acid = more than 0 to 2.0% (volume / volume), ethanol = more than 0 to 10.0% (volume / volume),
Sucrose = more than 0 to 50.0% (weight / volume) and is within the range surrounded by points A, B, C, D, E, F and G in FIG. 1 of the accompanying drawings. To do.
従来より、酢酸の香味を遮へいする効果剤として甘味料
が使用されてきた。表１に、酢酸の刺激的な香味に対す
るシヨ糖濃度の影響を示した。なお、本明細書中におい
てＷ／Ｖは重量／容量を意味する。Conventionally, sweeteners have been used as an effect agent that shields the flavor of acetic acid. Table 1 shows the effect of sucrose concentration on the pungent flavor of acetic acid. In the present specification, W / V means weight / volume.
当然のことながら、シヨ糖濃度に比例して酢酸の刺激的
な香味発現濃度分岐点は右側へ移動しており、酢酸の刺
激的な香味が抑えられることを示している。例えば、シ
ヨ糖濃度１０％（Ｗ／Ｖ）であれば酢酸濃度0.3％（Ｖ
／Ｖ）まで酢酸の刺激的な香味がマスクされる。シヨ糖
４０％（Ｗ／Ｖ）では、酢酸1.2％（Ｖ／Ｖ）が酢酸の
刺激的な香味マスクの分岐点となる。シヨ糖以外の甘味
料を用いてもシヨ糖濃度に相当する甘味を呈する濃度
で、同一の結果を得た。また、シヨ糖濃度50.0％（Ｗ／
Ｖ）を越える甘味になると、酢酸濃度のいかんを問わず
甘味の濃度感が強く、目的とするソフトタイプの飲料と
しては不敵であつた。 As a matter of course, the stimulative flavor expression concentration branch point of acetic acid was shifted to the right in proportion to the sucrose concentration, indicating that the stimulative flavor of acetic acid was suppressed. For example, if the sucrose concentration is 10% (W / V), the acetic acid concentration is 0.3% (V
/ V) masks the pungent flavor of acetic acid. At 40% sucrose (W / V), 1.2% acetic acid (V / V) is the branch point of the acetic acid stimulating flavor mask. The same result was obtained even when a sweetener other than sucrose was used at a concentration that exhibited a sweetness equivalent to that of sucrose. In addition, sucrose concentration 50.0% (W /
When the sweetness exceeded V), the sweetness was strong regardless of the acetic acid concentration, and it was unsuitable as the intended soft type beverage.
次に、上述の酢酸・甘味料系のモデル系に、更にエタノ
ールを加えて同様の検討を行つた結果を表２に示した。Next, Table 2 shows the results of a similar study in which ethanol was further added to the model system of the acetic acid / sweetener system described above.
表１のエタノール無添加区に比べ、表２のエタノール５
又は１０％（Ｖ／Ｖ）添加区は酢酸の刺激的な香味の分
岐点濃度を高めた。 Compared to the ethanol-free section in Table 1, ethanol 5 in Table 2
Alternatively, the 10% (V / V) addition group increased the branching point concentration of the stimulating flavor of acetic acid.
エタノール濃度が１０％（Ｖ／Ｖ）を越えるといずれの
系であつても、エタノールの刺激が強く感じられ目的の
飲料としては不敵であつた。酢酸・甘味料系で酢酸の刺
激的香味のある配合に対して、エタノールの１〜１０％
（Ｖ／Ｖ）の添加は酢酸の刺激的香味をマスクした。更
に酢酸・甘味料系で酢酸の刺激的な香味のマスクされた
配合に対してエタノールの１〜１０％（Ｖ／Ｖ）の添加
は、無添加区に比べ酸味を和らげる効果を認めた。When the ethanol concentration exceeded 10% (V / V), the irritation of ethanol was strongly felt in any system, and it was unsuitable as the intended beverage. 1-10% of ethanol against acetic acid / sweetener system with acetic acid stimulating flavor
Addition of (V / V) masked the pungent flavor of acetic acid. Furthermore, addition of 1 to 10% (V / V) of ethanol to acetic acid / sweetener system with masking the stimulative flavor of acetic acid was found to have an effect of softening the sourness as compared with the non-addition group.
以上の酢酸・甘味料・エタノール系の有効範囲を示した
ものが第１図であり、有効範囲はＡ〜Ｇで囲まれた部分
である。The effective range of the above acetic acid / sweetener / ethanol system is shown in FIG. 1, and the effective range is a portion surrounded by A to G.
また、酢酸・甘味料・エタノール系の上述有効範囲内配
合物中に果実、あるいはそれに類似したものが添加され
ると、更に香味が改善され、すばらしいし好飲料となつ
た。上述有効範囲外配合物に加えても酢酸の刺激的香味
が強く、その効果は認められなかつた（後記実施例参
照）。In addition, when fruit or a similar substance was added to the above-mentioned effective range mixture of acetic acid, sweetener and ethanol, the flavor was further improved, and it became an excellent beverage. The acetic acid had a strong stimulating flavor even when it was added to the above-mentioned formulation outside the effective range, and its effect was not recognized (see Examples below).
本発明における飲料に用いるエタノールの例としては、
飲用エタノール、変性エタノール（例えば酢酸又は食塩
を加えたエタノール）、酒類等、また、酢酸の例として
は氷酢酸、食酢等、そして、甘味料の例としては、天然
甘味料（糖類、甘草等）、合成甘味料（サツカリン等）
が使用される。また、必要に応じて用いられる果実類あ
るいはその処理物の例としては、ブドウ、オレンジ、
梅、イチゴ、リンゴ等の果実あるいはそれらの果汁類、
エキス類、果実酒類のほか、ニンニク、アロエ、朝鮮ニ
ンジン等の薬草類あるいはそれらの搾汁、エキス類等が
ある。なお、本発明における甘味料とはこれら果実類及
び／又はその処理物からの糖類を含む全甘味料を意味す
る。また、酢酸には前記酢酸変性エタノールを使用した
場合には該酢酸を含む。Examples of ethanol used in the beverage of the present invention,
Drinking ethanol, denatured ethanol (for example, acetic acid or ethanol with added salt), alcoholic beverages, etc., examples of acetic acid include glacial acetic acid, vinegar, etc., and examples of sweeteners include natural sweeteners (sugars, licorice, etc.) , Synthetic sweeteners (Satsukarin etc.)
Is used. Further, examples of fruits or processed products thereof used as needed include grapes, oranges,
Plum, strawberry, apple and other fruits or their juices,
In addition to extracts and fruit liquors, there are herbs such as garlic, aloe, and carrots, and their juices and extracts. The sweetener in the present invention means all sweeteners containing sugars from these fruits and / or processed products thereof. Further, when the acetic acid-modified ethanol is used as acetic acid, the acetic acid contains the acetic acid.
更に、酢酸、エタノール、甘味料、果実類あるいはその
処理物のほかに、必要に応じて、以下の化合物を含有さ
せても何ら本発明の意図する効果を損わないのはもちろ
んである。In addition to acetic acid, ethanol, sweeteners, fruits or processed products thereof, if desired, the following compounds may be contained without impairing the intended effect of the present invention.
有機酸（クエン酸、リンゴ酸等） 有機酸塩類（クエン酸塩、リンゴ酸塩等） ビタミン類（各種ビタミン） アミノ酸類（アスパラギン、グリシン等） 無機塩類（食塩、KCl、鉄塩等） 糊料類（天然糊料、合成糊料等） 〔実施例〕 以下実施例により本発明を更に具体的に説明するが、本
発明はこれらに限定されるものではない。Organic acids (citric acid, malic acid, etc.) Organic acid salts (citrate, malate, etc.) Vitamins (various vitamins) Amino acids (asparagine, glycine, etc.) Inorganic salts (salt, KCl, iron salts, etc.) Paste Examples (Natural paste, synthetic paste, etc.) [Examples] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.
実施例１ 蜂みつ、１０％醸造酢、９５％エタノールを表３のとお
り配合し、官能評価を行つた。Example 1 Honey was mixed with 10% brewed vinegar and 95% ethanol as shown in Table 3, and sensory evaluation was performed.
第１図のＡ〜Ｇの範囲内に入つている配合番号２〜４は
明らかに酢酸刺激がエタノールによつてマスクされ、シ
ヨ糖の代りに蜂みつに置き換えても官能的に良い結果が
得られた。 Formulation Nos. 2 to 4 in the range from A to G in FIG. 1 clearly showed that acetic acid stimulation was masked by ethanol, and even if sucrose was replaced with honey, a sensory good result was obtained. Was given.
また、醸造酢の他に、リンゴ酢、ワイン酢、ブドウ酢等
に置き換え官能評価を行つた。リンゴ酢で行つたものに
ついて表４に示した。In addition to brewed vinegar, apple vinegar, wine vinegar, grape vinegar, etc. were replaced and sensory evaluation was performed. The results obtained with apple cider vinegar are shown in Table 4.
醸造酢と同様の官能評価となつたが、リンゴ酢と蜂み
つ、いわゆるバーモント酢では、より香味のある飲料が
できた。 Although it had the same sensory evaluation as brewed vinegar, apple cider vinegar and bee honey, so-called vermont vinegar, produced more flavorful beverages.
また、エタノールを他の酒類で置き換えてみた。I also tried replacing ethanol with another liquor.
表５は、ラム酒を用いて、官能評価を行つた結果である
が、エタノールよりも香味が良く風味の高い飲料となつ
た。Table 5 shows the results of sensory evaluation using rum, and it was a beverage with a better flavor and higher flavor than ethanol.
醸造酢、リンゴ酢、ブドウ酢、その他いずれの酢も飲料
としては刺激的香味があるが、エタノールの添加によつ
て刺激的香味がマスクされ非常に飲み易くなる。また、
エタノールを他の酒類に置き換えても、シヨ糖を蜂みつ
に置き換えても同じ官能評価となり、かつ非常に風味高
い飲料が得られた。 Although vinegar, apple vinegar, grape vinegar, and any other vinegar have a stimulating flavor as a beverage, addition of ethanol masks the stimulating flavor and makes it very easy to drink. Also,
Even if ethanol was replaced with other alcoholic beverages or sucrose was replaced with honey, the same sensory evaluation was obtained, and a beverage with a very high flavor was obtained.
実施例２ 細刻リンゴ、氷砂糖、１０％食酢、９５％エタノールを
表６の配合のとおり容器中へ入れ、３０℃で毎日かくは
んを行い、７日間抽出熟成を行つた。固液分離によりリ
ンゴを取除き、更に紙を用いてシロツプ液の過を行
い、リンゴ飲料を得た。Example 2 Finely chopped apples, rock sugar, 10% vinegar and 95% ethanol were placed in a container according to the formulation in Table 6, stirred at 30 ° C every day, and extracted and aged for 7 days. The apple was removed by solid-liquid separation, and the syrup solution was further filtered using paper to obtain an apple beverage.
得られたリンゴ飲料原液及び炭酸水を用いて４倍に希釈
したリンゴ飲料の成分値、官能評価を表７及び表８に示
した。 Tables 7 and 8 show the component values and sensory evaluation of the resulting apple beverage diluted 4-fold with the apple beverage stock solution and carbonated water.
リンゴ飲料原液、炭酸水による４倍希釈液両方は、ほと
んど同じ官能評価結果を示している。すなわち、シヨ
糖、酢酸、エタノール濃度が第１図のＡ〜Ｇの範囲内に
入つている番号２、３、４、５は明らかに酢酸の刺激的
香味がマスクされた。また、番号４、５は、エタノール
の添加の有無の相違を示したものであるが、番号５は、
番号４に比べ酸味が減少していた。酢酸の刺激的香味の
マスクされた範囲にあつてもエタノールの添加は酸味を
和らげる効果があつた。また、原液の番号３、５のよう
に酢酸及びエタノール濃度の高い組合わせでは、エタノ
ール−酢酸併用効果として防腐性に優れたものも得られ
た。 Both the apple drink stock solution and the 4-fold diluted solution with carbonated water show almost the same sensory evaluation results. That is, Nos. 2, 3, 4, and 5 in which the concentrations of sucrose, acetic acid, and ethanol were within the ranges of A to G in FIG. 1 were clearly masked by the stimulating flavor of acetic acid. Numbers 4 and 5 show the difference between the presence and absence of addition of ethanol, while the number 5 shows
The sourness was reduced compared to No. 4. The addition of ethanol had the effect of softening the sourness even in the masked range of acetic acid's pungent flavor. Further, in the combination of high concentration of acetic acid and ethanol as in the case of the stock solutions Nos. 3 and 5, a combination of ethanol and acetic acid having excellent antiseptic property was obtained.
実施例３ 梅果汁、グラニユー糖、１０％醸造酢、９５％エタノー
ルを表９のとおり配合し簡単な過を行い官能評価を行
つた。Example 3 Plum fruit juice, granulated sugar, 10% brewed vinegar, and 95% ethanol were blended as shown in Table 9, and a sensory evaluation was performed by a simple test.
第１図のＡ〜Ｇの範囲外にある配合番号１０は、明らか
に酢酸の刺激的香味が認められ、飲用としては不適当で
あつた。その他の配合は、第１図のＡ〜Ｇの範囲内のも
のであり、酢酸の刺激的香味は認められなかつた。しか
しながら、シヨ糖１０％区（番号１、２、３、５、１
１、１２）、シヨ糖２０％区（番号６、７、８、９）
は、シヨ糖及び酢酸濃度が同じにもかかわらず、エタノ
ール濃度が増加することにより酸味が減少し、優れた香
味へ変化した。また、梅果汁無添加の番号４と番号３を
比べてみると、梅果汁が添加されることにより、番号３
の方がし好飲料として優れていた。また、酸味の順位を
みると、番号１２（酢酸0.4％、シヨ糖１０％、エタノ
ール８％）は、番号３（酢酸0.2％、シヨ糖１０％、エ
タノール４％）よりも酸味を少なく感じる。すなわち、
糖濃度が一定で酢酸濃度が２倍であつても、エタノール
の影響により酸味がマスクされることをこれは示してい
る。 Formulation No. 10, which is outside the range from A to G in FIG. 1, was clearly unsuitable for drinking, because the stimulating flavor of acetic acid was clearly recognized. The other formulations were within the range of A to G in FIG. 1, and no acetic acid pungent flavor was observed. However, 10% sucrose (numbers 1, 2, 3, 5, 1
1, 12), sucrose 20% ward (Nos. 6, 7, 8, 9)
Although the sucrose and acetic acid concentrations were the same, the sourness decreased due to the increase in ethanol concentration, and the flavor changed to excellent. In addition, comparing No. 4 and No. 3 with no added plum juice, No. 3 with added plum juice
Was a better beverage. Looking at the order of sourness, No. 12 (0.4% acetic acid, 10% sucrose, 8% ethanol) feels less sour than No. 3 (0.2% acetic acid, 10% sucrose, 4% ethanol). That is,
This indicates that the effect of ethanol masks the sourness even when the sugar concentration is constant and the acetic acid concentration is doubled.
以上詳細に説明したように、本発明の新規サワードリン
クはエタノール及び甘味料の添加により酢酸の刺激的な
香味をなくしたソフトタイプの新規な飲料である。As described above in detail, the novel sourdrink of the present invention is a novel soft type beverage in which the stimulating flavor of acetic acid is eliminated by adding ethanol and a sweetener.
第１図は、本発明のサワードリンク風飲料におけるシヨ
糖、酢酸及びエタノールの配合比を示すグラフである。FIG. 1 is a graph showing the blending ratio of sucrose, acetic acid and ethanol in the sourdrink-type beverage of the present invention.
Claims (2)
あって、その酢酸、エタノール及び甘味度より換算した
ショ糖の各含量が、酢酸＝０超〜2.0％（容量／容
量）、エタノール＝０超〜10.0％（容量／容量）、ショ
糖＝０超〜50.0％（重量／容量）であり、かつ添付図面
の第１図における点Ａ、Ｂ、Ｃ、Ｄ、Ｅ、Ｆ、Ｇで囲ま
れた範囲内にあることを特徴とするサワードリンク風飲
料。1. A beverage containing acetic acid, ethanol and a sweetener, wherein each content of sucrose converted from acetic acid, ethanol and sweetness is acetic acid = 0 to 2.0% (volume / volume), ethanol = More than 0 to 10.0% (volume / volume), sucrose = more than 0 to 50.0% (weight / volume), and at points A, B, C, D, E, F, G in FIG. 1 of the accompanying drawings. A sourdrink-style beverage characterized by being within the enclosed area.
含むものである特許請求の範囲第１項記載のサワードリ
ンク風飲料。2. The sourdrink-type beverage according to claim 1, wherein the beverage contains fruits and / or processed products thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14445584A JPH0653060B2 (en) | 1984-07-13 | 1984-07-13 | Sour drink drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14445584A JPH0653060B2 (en) | 1984-07-13 | 1984-07-13 | Sour drink drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6125475A JPS6125475A (en) | 1986-02-04 |
| JPH0653060B2 true JPH0653060B2 (en) | 1994-07-20 |
Family
ID=15362645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14445584A Expired - Lifetime JPH0653060B2 (en) | 1984-07-13 | 1984-07-13 | Sour drink drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0653060B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6313695A (en) * | 1986-07-02 | 1988-01-20 | Kobe Steel Ltd | Flux cored wire for welding stainless steel |
| JP7267700B2 (en) * | 2018-09-19 | 2023-05-02 | サッポロビール株式会社 | Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage |
-
1984
- 1984-07-13 JP JP14445584A patent/JPH0653060B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6125475A (en) | 1986-02-04 |
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| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |