Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage

Abstract

To provide an alcoholic beverage featuring reduced harshness of sourness coupled with enhanced smoothness, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.SOLUTION: An alcoholic beverage according to the present invention has acidity of 0.30 g / 100 mL or more, with an ethyl decanoate content of 0.10 ppm or more. A method for improving the flavor of an alcoholic beverage according to the present invention involves reducing harshness of sourness of an alcoholic beverage with acidity of 0.30 g / 100 mL or more while enhancing its smoothness, where the method includes a step for adjusting the ethyl decanoate content in the alcoholic beverage to 0.10 ppm or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an alcoholic beverage, a method for producing an alcoholic beverage, and a method for enhancing the flavor of an alcoholic beverage. [Background technology]

[0002] For alcoholic beverages that contain alcohol, various inventions have been created to date that focus on the flavor of the beverage.

[0003] For example, Patent Document 1 discloses an alcoholic beverage having a furfural concentration of 0.5 to 500 ppb. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2020-99303 A Summary of the Invention [Problem to be solved by the invention]

[0005] The invention of Patent Document 1 aims to reduce the harshness of alcohol by adding a specified amount of furfural to an alcoholic beverage.

[0006] On the other hand, the present inventors have focused on sour alcoholic beverages and conducted detailed flavor studies. The inventors then considered that if it were possible to reduce the "harshness of sourness" in sour alcoholic beverages and enhance the "smoothness" of the beverage, it might be possible to provide an alcoholic beverage that consumers would find easier to drink.

[0007] Therefore, an object of the present invention is to provide an alcoholic beverage having a reduced harshness of sourness and enhanced smoothness, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following measures. (1) An alcoholic beverage with an acidity of 0.30 g / 100 mL or more and an ethyl decanoate content of 0.10 ppm or more. (2) The alcoholic beverage described in 1 above, which contains ethyl laurate. (3) An alcoholic beverage according to 1 or 2, having an extract content of 2.0 w / v% or more. (4) An alcoholic beverage described in any one of 1 to 3 above, which contains a fruit flavor. (5) A method for producing an alcoholic beverage having an acidity of 0.30 g / 100 mL or more, the method including a step of adjusting the content of ethyl decanoate to 0.10 ppm or more. (6) A method for improving the flavor of an alcoholic beverage having an acidity of 0.30 g / 100 mL or more, by reducing the harshness of the acidity and enhancing the smoothness, the method comprising a step of adjusting the ethyl decanoate content of the alcoholic beverage to 0.10 ppm or more. Effect of the Invention

[0009] The alcoholic beverage according to the present invention has a less harsh sour taste and an increased smoothness. The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with a reduced harshness of sourness and an enhanced smoothness. The method for enhancing the flavor of an alcoholic beverage according to the present invention can reduce the harshness of the sourness of an alcoholic beverage and enhance its smoothness. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, an embodiment (present embodiment) for carrying out an alcoholic beverage, a method for producing an alcoholic beverage, and a method for enhancing the flavor of an alcoholic beverage according to the present invention will be described.

[0011] [Alcoholic drinks] The alcoholic beverage according to the present embodiment is an alcoholic beverage having an acidity of a predetermined value or more and an ethyl decanoate content of a predetermined value or more. The alcoholic beverage according to the present embodiment may further contain ethyl laurate. Here, an alcoholic beverage is a beverage that contains alcohol, and is not limited to a specific type of beverage, but an example of such an alcoholic beverage is a chuhai-flavored beverage. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavored and designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails. Furthermore, since the alcoholic beverage according to this embodiment has an acidity equal to or higher than a predetermined value, it is preferable that it be applied to beverages that make use of the acidity, such as fruit-flavored alcoholic beverages (beverages that are designed to have a fruity flavor, specifically, citrus-flavored beverages, grape-flavored beverages, etc.). Below, each element constituting the alcoholic beverage according to this embodiment will be described.

[0012] (acidity) The acidity (acidity calculated as citric acid) of the alcoholic beverage according to this embodiment is as follows. The acidity is preferably 0.30 g / 100 mL or more, more preferably 0.35 g / 100 mL or more, 0.40 g / 100 mL or more, 0.45 g / 100 mL or more, 0.50 g / 100 mL or more, and more preferably 0.53 g / 100 mL or more. When the acidity is a predetermined value or more, the problem of the present invention (harsh sourness and lack of smoothness) becomes clear. The acidity is preferably 2.00 g / 100 mL or less, more preferably 1.50 g / 100 mL or less, 1.00 g / 100 mL or less, 0.90 g / 100 mL or less, 0.80 g / 100 mL or less, and more preferably 0.75 g / 100 mL or less. By keeping the acidity at a predetermined value or less, a well-balanced flavor can be achieved.

[0013] In this specification, the acidity (acidity converted into citric acid equivalent: acidity value converted into citric acid equivalent) can be determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries, February 24, 2016). Specifically, the beverage is neutralized by titration with sodium hydroxide solution (0.1 mol / L), and the acidity can be calculated using the "titration amount (ml)" of the sodium hydroxide solution required in the neutralization titration, the "weight (g)" of the beverage used in the titration, and a constant of "0.0064" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution). The acidity can be adjusted by adding an acidulant as described below.

[0014] (Ethyl decanoate) Ethyl decanoate is a compound with the chemical formula C 12 H 24 It is a type of fatty acid ethyl ester represented by O2. The present inventors have discovered that by adding ethyl decanoate to an alcoholic beverage exhibiting a sour taste, the harshness of the sour taste is reduced and the smoothness is enhanced. The present inventors have also found that by adding ethyl decanoate to an alcoholic beverage, the sweetness can be made mellow and the lingering aftertaste can be enhanced.

[0015] The content of ethyl decanoate is preferably 0.10 ppm or more, more preferably 0.15 ppm or more, 0.20 ppm or more, 0.23 ppm or more, and 0.25 ppm or more. By having the content of ethyl decanoate be equal to or more than a predetermined value, the desired effects (reduction of the harshness of sourness, enhancement of smoothness, enhancement of mellow sweetness, enhancement of lingering aftertaste) can be exhibited. The content of ethyl decanoate is preferably 3.00 ppm or less, more preferably 2.00 ppm or less, 1.00 ppm or less, 0.80 ppm or less, 0.60 ppm or less, and 0.50 ppm or less. By keeping the content of ethyl decanoate at a predetermined value or less, a well-balanced flavor can be achieved. In this specification, the unit "ppm" is synonymous with "mg / L."

[0016] (Ethyl Laurate) Ethyl laurate is a compound with the chemical formula C 14 H 28 It is a type of fatty acid ethyl ester represented by O2. The inventors then discovered that by adding ethyl laurate to an alcoholic beverage containing ethyl decanoate, the various effects based on ethyl decanoate (reduction of the harshness of sourness, enhancement of smoothness, enhancement of mellow sweetness, and enhancement of the lingering aftertaste) can be further enhanced.

[0017] The content of ethyl laurate is preferably 0.02 ppm or more, more preferably 0.05 ppm or more, 0.08 ppm or more, 0.10 ppm or more, 0.13 ppm or more, and 0.15 ppm or more. By having the content of ethyl laurate be equal to or more than a predetermined value, the desired effects (reduction of the harshness of sourness, enhancement of smoothness, enhancement of mellow sweetness, enhancement of lingering aftertaste) can be firmly strengthened. The content of ethyl laurate is preferably 2.00 ppm or less, more preferably 1.00 ppm or less, 0.50 ppm or less, 0.40 ppm or less, or 0.30 ppm or less. By making the content of ethyl laurate equal to or less than a predetermined value, a well-balanced flavor can be achieved and a situation in which the smoothness is reduced can be avoided.

[0018] The ethyl decanoate and ethyl laurate content in alcoholic beverages can be quantified, for example, by extracting them with pentane and then analyzing them with a GC / MS (gas chromatography mass spectrometry).

[0019] (Extract) The extract component (extract content) of the alcoholic beverage according to this embodiment is as follows. The extract content is preferably 2.0 w / v% or more, more preferably 3.0 w / v% or more, 4.0 w / v% or more, 5.0 w / v% or more, 6.0 w / v% or more, and more preferably 6.3 w / v% or more. By having an extract content of a predetermined value or more, the presence of the "sweetness" to be mellowed can be clarified, and the effect of enhancing the mellow sweetness (the effect of making the sweetness mellow) can be fully exerted. The extract content is preferably 10.0 w / v% or less, more preferably 9.0 w / v% or less, 8.0 w / v% or less, or 7.0 w / v% or less. By keeping the extract content at a specified value or less, the flavor of the alcoholic beverage becomes more balanced.

[0020] The extract is the non-volatile component contained in a beverage, and the extract content is the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). The extract content of an alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan.

[0021] (Sweetness) The alcoholic beverage according to this embodiment may satisfy the above-mentioned range of the extract content, and may instead have the following sweetness (converted into sucrose) of the beverage. The sweetness (converted into sucrose) is preferably 2.0, more preferably 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, and more preferably 7.4 or more. By having a sweetness (converted into sucrose) of a predetermined value or more, the presence of the "sweetness" to be made mellow can be clarified, and the effect of enhancing mellow sweetness (the effect of making sweetness mellow) can be fully exerted. The sweetness (converted into sucrose) is preferably 10.0 or less, more preferably 9.0 or less, and even more preferably 8.0 or less. By having the sweetness (converted into sucrose) be equal to or less than a predetermined value, the flavor and aroma of the alcoholic beverage will be more well-balanced.

[0022] Sweeteners include, for example, isomerized liquid sugars such as fructose-glucose liquid sugar and glucose-fructose liquid sugar, monosaccharides such as fructose, glucose, and galactose, disaccharides such as sucrose, maltose, and lactose, high-intensity sweeteners such as acesulfame K, neotame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame, as well as oligosaccharides and sugar alcohols. Note that fructose-glucose liquid sugar is defined in "Isomerized Liquid Sugar and Sugar Mixed Isomerized Liquid Sugar" (JAS0208:2019) and has a fructose content of 50% or more and less than 90%. The "sweetness (sucrose equivalent)" of a beverage is an index that represents the intensity of the beverage's sweetness. Specifically, the sweetness of a beverage (converted into sucrose) can be expressed as a percentage value calculated by multiplying the "content of sweetener in beverage (w / v%)" by the "sweetness of sucrose (100)" and "sweetness of sweetener / sweetness of sucrose (100)." For example, in the case of a beverage containing 1.0 w / v% maltose, the sweetness converted into sucrose is 0.33, which is the numerical value of 33 w / v% obtained by multiplying the maltose concentration "1.0 w / v%" by "100 (=sweetness of sucrose)" and "33 / 100" (=sweetness of maltose / sucrose).

[0023] The sweetness of each sweetener can be calculated using values ​​such as: fructose-glucose syrup: 100, glucose-fructose syrup: 80, fructose: 150, glucose: 75, lactose: 16, galactose: 32, maltose: 33, sucrose: 100, acesulfame K: 20,000, sucralose: 60,000, neotame: 1,000,000, sodium saccharin: 50,000, and stevia: 25,000. The sweetness of oligosaccharides may be as follows: fructooligosaccharides: 45, galactooligosaccharides: 20, xylooligosaccharides: 45, lactoferrin: 60, raffinose: 20, isomaltooligosaccharides: 30, soybean oligosaccharides: 70, and the sweetness of sugar alcohols may be as follows: sorbitol: 65, mannitol: 60, maltitol: 85, xylitol: 60, reduced palatinose: 45, erythritol: 75. The sweetener content in a beverage may be measured using high performance liquid chromatography (HPLC).

[0024] (Extract / Acidity) The "extract content (w / v%)" / "acidity (g / 100 mL)" of the alcoholic beverage according to this embodiment is as follows. The extract content / acidity ratio is preferably 3.0 or more, more preferably 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, or 8.4 or more. The extract content / acidity is preferably 20.0 or less, more preferably 18.0 or less, 15.0 or less, or 12.0 or less. By ensuring that the extract content / acidity of an alcoholic beverage falls within a prescribed range, it is possible to produce a beverage with a well-balanced flavor and aroma.

[0025] (Fruit Flavor) The alcoholic beverage according to this embodiment may contain fruit flavors. A fruit flavor is a flavoring that imparts a desired fruit aroma and gives a beverage a desired fruit taste. Examples of fruit flavors include citrus fruits such as lemon, grapefruit, lime, mandarin orange, orange, yuzu, and shikuwasa, as well as conventionally known fruits such as grapes, plums, apples, strawberries, peaches, cherries (yellow peaches), plums, pomegranates, blueberries, black currants, cranberries, maqui berries, mangoes, pineapples, kiwis, and pears. In addition, since it is believed that the effects of the present invention are not directly affected by the aroma type or intensity of the flavor, and at least that the effects will not disappear, the aroma type (fruit species) of the flavor may be diverse as described above, and the content is not particularly limited.

[0026] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of alcohol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and brewed alcohol such as sake, fruit wine, and beer. Of these, one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohol can be used. In this specification, alcohol refers to ethanol unless otherwise specified.

[0027] (Alcohol content) The alcohol content is preferably 1 v / v% or more, more preferably 3 v / v% or more, 3.2 v / v% or more, 4 v / v% or more, or 5.2 v / v% or more. By having the alcohol content at a predetermined value or more, the desired effects can be sufficiently exhibited. The alcohol content is preferably 10 v / v% or less, more preferably 9.2 v / v% or less, 9 v / v% or less, 8 v / v% or less, or 7.2 v / v% or less. The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration type density meter / gas chromatograph analysis method).

[0028] (Foaming) The alcoholic beverage according to the present embodiment is preferably a carbonated beverage that contains carbon dioxide gas and has a sparkling quality. Here, the sparkling quality in the present embodiment means that the gas pressure (total pressure) at 20°C is 0.049 MPa or more, preferably 0.08 MPa or more, more preferably 0.10 MPa or more, more preferably 0.15 MPa or more, and more preferably 0.40 MPa or less, more preferably 0.30 MPa or less, and more preferably 0.235 MPa or less.

[0029] (others) The alcoholic beverage according to the present embodiment may contain antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter, appropriately referred to as "additives") that are usually blended into beverages within a range that does not inhibit the desired effects of the present invention, or may not contain them. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include citric acid, adipic acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of the salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of the dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available. It should be noted that the alcoholic beverage according to this embodiment is preferably one that does not contain wine (that is, one that does not contain wine).

[0030] The alcoholic beverage according to the present embodiment may contain fruit juice (juice squeezed from fruit) and fruit extract (an extract in which the active ingredients of the fruit are extracted from the fruit or fruit juice using water, alcohol, etc.). Examples of the fruit juice that can be used include various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, fruit puree (a semi-liquid product obtained by mashing or straining cooked or raw fruit), and diluted solutions, concentrated solutions, and mixtures thereof. The types of fruits from which the fruit juice or fruit extract is derived are the same as those of the fruit flavors described above. In addition, the effects of the present invention are not directly affected by the flavor type or intensity of the fruit juice or fruit extract, as with the flavors, and at least the effects are not thought to be lost. Therefore, the types of flavors of the fruit juice or fruit extract may be diverse, and the content is not particularly limited.

[0031] (Packaged alcoholic beverages) The alcoholic beverage according to the present embodiment can be provided in various containers. By filling the alcoholic beverage in various containers, deterioration of the quality due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) may be used. Glass containers, PET bottles, paper containers, pouch containers, and the like may also be used. The capacity of the container is not particularly limited, and any containers currently in circulation may be used. It is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0032] As described above, the alcoholic beverage according to this embodiment has a less harsh sour taste and an enhanced smoothness. Furthermore, the alcoholic beverage according to this embodiment has a mellow sweetness and a lingering aftertaste, and also has a good overall evaluation as a beverage.

[0033] [How alcoholic beverages are produced] Next, a method for producing an alcoholic beverage according to this embodiment will be described. The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0034] In the mixing step, water, ethyl decanoate, ethyl laurate, acidulant, sweetener, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials may be mixed and adjusted so that the contents of ethyl decanoate and ethyl laurate are within the above-mentioned predetermined ranges.

[0035] In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary. The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

[0036] The processes in the mixing step and post-treatment step can be carried out using equipment that is generally used for producing RTD beverages (ready to drink beverages) and the like.

[0037] As described above, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage with a less harsh acidity and an increased smoothness. Furthermore, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage that has a mellow sweetness and a lingering aftertaste, and also has a good overall rating as a beverage.

[0038] [Method for improving the flavor of alcoholic beverages] Next, the method for enhancing the flavor of an alcoholic beverage according to this embodiment will be described. The method for enhancing the flavor of an alcoholic beverage according to this embodiment is a method for enhancing the flavor of an alcoholic beverage that has an acidity of a predetermined value or higher, by reducing the harshness of the acidity and enhancing the smoothness, and by increasing the ethyl decanoate content of the alcoholic beverage to a predetermined value or higher. The contents of each component are the same as those described above in the "alcoholic beverages" section.

[0039] As described above, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, the harshness of the sourness of the alcoholic beverage can be reduced and the smoothness can be enhanced. Furthermore, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, it is possible to enhance the mellow sweetness and lingering aftertaste, and also to improve the overall evaluation of the beverage. EXAMPLES

[0040] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0041] [Sample preparation] Each sample in Tables 1 to 4 was prepared by appropriately mixing vodka, ethyl decanoate, ethyl laurate, sweetener (fructose glucose liquid), acidulant (citric acid (anhydrous), trisodium citrate), vitamin C, flavoring (samples in Table 4 only), carbonated water, and pure water in the amounts shown in the table. The extract content was adjusted with a sweetener, and the acidity was adjusted with an acidulant. The flavorings in the samples in Table 4 did not contain ethyl decanoate or ethyl laurate.

[0042] [Test Contents] For each sample produced by the above-mentioned method, six trained panelists with discriminatory abilities rated each of the following items on a 5-point scale from 1 to 5 for "harsh sourness," "mellow sweetness," "lingering aftertaste," "smoothness," and "overall evaluation" in accordance with the following evaluation criteria, and the average scores were calculated. All evaluations were performed by drinking the samples.

[0043] Each evaluation (except for the "overall evaluation") was based on the score of Sample 1-1 (3-1, 4-1) in the table. In other words, for Sample 1-1, the following evaluation criteria were used: sharpness of sourness 4 points, mellow sweetness 2 points, lingering aftertaste 2 points, and smoothness 2 points.

[0044] (Sourness: Evaluation criteria) The harshness of the sourness (shown in the table as "harshness of sourness (sharpness of sourness)") was rated as 1 point for "weak harshness" and 5 points for "strong harshness." The lower the score, the less harsh the sourness is, and the more preferable it is.

[0045] In detail, the "harshness of sourness" is a measure of the sourness felt when drinking a sample. If the sourness is perceived as rounded and not sharp, a low score is given, and if the sourness is perceived as sharp and harsh, a high score is given.

[0046] (Mellow sweetness: Evaluation criteria) The mellow sweetness was evaluated by giving a score of 1 for a "weak mellow sweetness" and a score of 5 for a "strong mellow sweetness." The higher the score, the more enhanced the mellow sweetness is, and the more preferable it is.

[0047] In detail, "mellow sweetness" is judged based on whether the sweetness perceived when drinking the sample is mellow (soft on the palate), and if the sweetness is perceived as mellow, the score is high, and if the sweetness is not perceived as mellow, the score is low.

[0048] (Aftertaste: Evaluation criteria) The aftertaste was evaluated by giving a score of 1 for a "weak aftertaste" and a score of 5 for a "strong aftertaste." The higher the score, the stronger the aftertaste was, and the more preferable it was.

[0049] In detail, for "lingering aftertaste", a high score is given if the aftertaste flavor is strong and lingers in the mouth for a long time, and a low score is given if the aftertaste flavor is weak and disappears quickly from the mouth.

[0050] (Smoothness: Evaluation criteria) The evaluation of smoothness (shown in the table as "good drinking comfort, smoothness") was done by giving a score of 1 for "weak smoothness" and a score of 5 for "strong smoothness." The higher the score, the more enhanced the smoothness is, and the more preferable it is.

[0051] In detail, "smoothness" refers to the feeling that when drinking a sample, there is no unpleasant aroma or flavor and it can be swallowed comfortably; if this feeling is strong, the score will be high, and if this feeling is weak, the score will be low.

[0052] (Overall rating: Rating criteria) For the overall evaluation, no cut-off point was set, with a score of 1 for a "poor overall evaluation" and 5 for a "good overall evaluation."

[0053] Here, the "overall evaluation" refers to an evaluation of the balance of flavor as an alcoholic beverage. For example, if the flavor balance is disrupted due to a strong flavor based on a specific component, the beverage is rated as "poor."

[0054] The table below shows the content of each sample and the results of each evaluation. The numerical values ​​and indices of each component shown in the table are the content and indices of the final product.

[0055] [Table 1]

[0056] [Table 2]

[0057] [Table 3]

[0058] [Table 4]

[0059] (Review of results) Table 1 shows the results of varying the content of ethyl decanoate. From the results of Samples 1-1 to 1-5 in Table 1, it was confirmed that by adding ethyl decanoate and setting the content at a predetermined value or more, the "harshness of sourness" was reduced and the "smoothness" was enhanced. It was also confirmed that the "mellow sweetness" and "lingering aftertaste" were enhanced. Furthermore, the results in Table 1 confirm that the higher the ethyl decanoate content, the stronger each effect (reducing the harshness of sourness, enhancing smoothness, enhancing mellow sweetness, and enhancing the lingering aftertaste). When all the evaluations were taken into consideration, favorable results were obtained for Samples 1-3 to 1-5 (particularly Samples 1-4 to 1-5) among Samples 1-1 to 1-5.

[0060] Table 2 shows the results when the content of ethyl laurate was varied while containing ethyl decanoate. From the results of samples 2-1 to 2-5 in Table 2, it was confirmed that as the content of ethyl laurate increased, the "harsh sourness" decreased, and the "smoothness," "mellow sweetness," and "lingering aftertaste" increased. Furthermore, when comparing sample 2-1, which does not contain ethyl laurate, with samples 2-2 to 2-5, which do contain ethyl laurate, it was confirmed that each effect (reduction of the harshness of sourness, enhancement of smoothness, enhancement of mellow sweetness, and enhancement of lingering aftertaste) was enhanced. When all the evaluations were taken into consideration, among samples 2-1 to 2-5, favorable results were obtained for samples 2-2 to 2-5 (particularly samples 2-3 to 2-5).

[0061] Table 3 shows the results of the application of the present invention to high acidity alcoholic beverages. As is clear from the results of Samples 3-2 and 3-3 in Table 3, it was confirmed that the inclusion of ethyl decanoate and ethyl laurate fully exerts each of the effects (reducing the harshness of sourness, enhancing smoothness, enhancing mellow sweetness, and enhancing the lingering aftertaste). In other words, the results in Table 3 confirm that even if the acidity is high, the desired effects can be obtained as long as the requirements of the present invention are met.

[0062] Table 4 shows the results of determining the effect of various fruit flavors. According to the results of Samples 4-1 to 4-4 in Table 4, even if the alcoholic beverage contains fruit flavors, it was confirmed that by adding ethyl decanoate and ethyl laurate, each effect (reducing the harshness of sourness, enhancing smoothness, enhancing mellow sweetness, and enhancing the lingering aftertaste) can be fully exerted. Moreover, when Samples 4-2 to 4-4 were compared, no significant differences were observed in the respective effects. In other words, it was confirmed that the desired effects can be obtained as long as the requirements of the present invention are met, regardless of the base flavor of the alcoholic beverage.

Claims

1. Alcoholic beverages with an acidity of 0.30 g / 100 mL or more, Alcoholic beverages containing 0.10 ppm or more of ethyl decanoate.

2. The alcoholic beverage according to claim 1, which contains ethyl laurate.

3. An alcoholic beverage according to claim 1 or claim 2, wherein the extract content is 2.0 w / v% or more.

4. An alcoholic beverage according to claim 1 or claim 2, containing a fruit flavor.

5. The alcoholic beverage according to claim 1 or claim 2, wherein the acidity is 0.45 g / 100 mL or more.

6. The alcoholic beverage according to claim 1 or claim 2, wherein the content of ethyl decanoate is 0.10 ppm or more and 1.00 ppm or less.

7. The alcoholic beverage according to claim 2, wherein the content of ethyl laurate is 0.02 ppm or more and 2.00 ppm or less.

8. The alcoholic beverage according to claim 7, wherein the content of ethyl laurate is 0.05 ppm or more and 1.00 ppm or less.

9. The alcoholic beverage according to claim 1 or claim 2, wherein the extract content (w / v%) / acidity (g / 100mL) is 3.0 or more and 20.0 or less.

10. The alcoholic beverage according to claim 1 or claim 2, which contains one or more of the following: whiskey, brandy, and spirits.

11. A method for producing an alcoholic beverage with an acidity of 0.30 g / 100 mL or more, A method for producing an alcoholic beverage, comprising a step of ensuring that the ethyl decanoate content is 0.10 ppm or more.

12. A method for improving the flavor of an alcoholic beverage with an acidity of 0.30 g / 100 mL or more, which reduces the harshness of the acidity and enhances the smoothness. A method for improving the flavor of an alcoholic beverage, comprising the step of making the ethyl decanoate content of the alcoholic beverage 0.10 ppm or more.