Citrus fruit-like alcoholic beverage

Abstract

To provide a citrus fruit-like alcoholic beverage with added or enhanced juiciness and complexity without an increase in alcoholic feeling.SOLUTION: A citrus fruit-like alcoholic beverage contains citrus fruit juice, has an extract content of 3 w / v% or more, and also contains cinnamaldehyde of 3 μg / L or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a citrus fruit-like alcoholic beverage, a method for producing the same, etc. [Background technology]

[0002] Citrus-like alcoholic beverages with the flavor of citrus fruits such as lemon and grapefruit are very popular among RTD beverages (ready to drink beverages, canned chuhai, etc.). Technologies for improving the fruit juice feel and alcohol feel of these citrus-like alcoholic beverages are being developed.

[0003] For example, Patent Document 1 discloses a method for producing a highly flavored alcoholic beverage containing citrus flavor components with an alcohol concentration of 1 to 12 w / v%, which is characterized by adding 0.05 to 1.0 ppm of para-cymene and adding and containing 0.003 to 0.05 w / v% sodium chloride to the beverage, thereby enhancing the fruit juice feel of the alcoholic beverage containing citrus flavor components and imparting a harmonious and mild alcohol feel. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2022-173472 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, in order to meet consumer preferences, there is room for further improvement in the alcoholic feel (particularly the bitterness due to the alcohol content) and juicy feel of citrus-like alcoholic beverages. There is also room for improvement in the complex taste of such citrus-like alcoholic beverages. In particular, there is a demand in the industry for the development of new techniques that can impart or enhance the juicy feel and complex taste of citrus-like alcoholic beverages without increasing the alcoholic feel.

[0006] Therefore, an object of the present invention is to provide a citrus fruit-like alcoholic beverage which has been imparted or enhanced with a juicy taste and complex flavor without increasing the alcoholic taste. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that cinnamaldehyde, an aroma component, affects the juicy feel and complex flavor of citrus fruit-like alcoholic beverages. Based on this knowledge, it was found that by producing a citrus fruit-like alcoholic beverage that contains citrus juice, has an extract content of 3 w / v% or more, and further contains cinnamaldehyde of 3 μg / L or more, the juicy feel and complex flavor can be imparted or enhanced without increasing the alcoholic feel, and the present invention was completed.

[0008] That is, the present invention provides the following <1> ~ <5> It is. <1> A citrus fruit-like alcoholic beverage containing citrus juice, an extract content of 3 w / v% or more, and further containing cinnamaldehyde at 3 μg / L or more. <2> The cinnamaldehyde content is 5 μg / L or more and 600 μg / L or less. <1> The citrus fruit-like alcoholic beverage according to claim 1. <3> The acidity is between 0.1g / 100ml and 1.5g / 100ml. <1> or <2> The citrus fruit-like alcoholic beverage according to claim 1. <4> A method for producing a citrus fruit-like alcoholic beverage, comprising the steps of: incorporating citrus juice; adjusting the extract content to 3 w / v% or more; and incorporating cinnamaldehyde at 3 μg / L or more. <5> A method for imparting or enhancing a juicy taste and complex flavor to a citrus fruit-like alcoholic beverage without increasing the alcoholic taste, the method being characterized in that the cinnamaldehyde content in a citrus fruit-like alcoholic beverage containing citrus juice and having an extract content of 3 w / v% or more is set to 3 μg / L or more. Effect of the Invention

[0009] According to the present invention, a citrus fruit-like alcoholic beverage can be provided in which a juicy taste and a complex taste are imparted or enhanced without increasing the alcoholic taste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will now be described. The present invention relates to a citrus fruit-like alcoholic beverage (hereinafter sometimes referred to as "the citrus fruit-like alcoholic beverage of the present invention") that contains citrus juice, has an extract content of 3 w / v% or more, and further contains 3 μg / L or more of cinnamaldehyde, and a method for producing a citrus fruit-like alcoholic beverage (hereinafter sometimes referred to as "the method for producing a citrus fruit-like alcoholic beverage of the present invention") that includes the steps of adding citrus juice, adjusting the extract content to 3 w / v% or more, and adding 3 μg / L or more of cinnamaldehyde.

[0011] Here, in the present invention, "alcoholic beverage" refers to a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages defined in the Liquor Tax Act (Act No. 63 of 2019) (for example, liqueurs, spirits, fruit wine, sweet fruit wine, other sparkling alcoholic beverages, etc. defined by the Liquor Tax Act). Note that this "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration density meter method) (the same applies below). In addition, in the present invention, "alcohol" refers to ethanol.

[0012] The components constituting the citrus fruit-like alcoholic beverage according to the present invention will be described in detail below.

[0013] The citrus-like alcoholic beverage according to the present invention is a citrus-like alcoholic beverage containing citrus juice. That is, it is an alcoholic beverage containing citrus juice and having a citrus-like flavor. This citrus juice may be either clear juice or cloudy juice, and these may be used in combination. In addition, other citrus-derived components (peel, extract, etc.) or citrus flavorings (citrus-like flavors) may be used in combination with the citrus juice. Cloudy fruit juice, as used herein, differs from clear fruit juice obtained by subjecting squeezed fruit juice to a clarification process (a process for removing solid components: more specifically, a process for breaking down dietary fibers such as pectin into smaller molecules through enzymatic treatment, followed by removal by filtration or centrifugation) and refers to fruit juice that contains solid components such as peel, or a concentrate, concentrated and reduced solution, or diluted solution thereof, in which dietary fibers such as pectin form a colloid and become cloudy.

[0014] The term "citrus fruits" refers to citrus fruits such as lemon, lime, yuzu, sudachi, kabosu, daidai, and shikuwasa, grapefruits, mandarin oranges, and ponkan oranges, oranges (Valencia orange, navel orange, and the like), tangors (iyokan and tankan oranges, and the like), tangerines, pomelo, miscellaneous citrus fruits (summer mandarins, hassaku, dekopon, and the like), and kumquats. The present invention is particularly effective in fruit-like alcoholic beverages of citrus fruits (more preferably lemons) or grapefruits.

[0015] The citrus-like alcoholic beverage according to the present invention may contain only citrus juice, but may also contain juice of fruits other than citrus fruits as long as the beverage has a citrus-like flavor.Furthermore, as long as the beverage has a citrus-like flavor, it may also contain components derived from fruits other than citrus fruits (peel, extract, etc.).

[0016] The fruit juice content in the citrus fruit-like alcoholic beverage according to the present invention is preferably 0.5 w / w% or more, more preferably 1 w / w% or more, and even more preferably 2 w / w% or more, calculated as a straight fruit juice content. The upper limit may be 10 w / w% or less. The citrus fruit-like alcoholic beverage according to the present invention can fully exhibit the above-mentioned effects even if the fruit juice content is 9 w / w% or less, even 8 w / w% or less, even 7 w / w% or less, even 6 w / w% or less, even 5 w / w% or less, and even 4 w / w% or less. Here, the fruit juice content calculated as straight fruit juice is the ratio of the mass of the fruit juice contained in the beverage calculated as straight fruit juice according to JAS (Japan Agricultural Standards) to the total mass of the beverage. In the case where the citrus-like alcoholic beverage according to the present invention contains only citrus juice (the fruit juice raw material used), the above-mentioned fruit juice content rate means the fruit juice content rate calculated as a straight citrus juice. For example, this fruit juice content rate may be 1 w / w% or more and 5 w / w% or less.

[0017] Furthermore, the citrus fruit-like alcoholic beverage according to the present invention has an extract content of 3.0 w / v% or more. Usually, it is difficult to impart or enhance the citrus fruit juice feel and complex taste by simply increasing the extract content of a citrus fruit-like alcoholic beverage, but in the citrus fruit-like alcoholic beverage according to the present invention, the combination of this extract with the above-mentioned citrus juice and a predetermined amount of cinnamaldehyde described below makes it possible to impart or enhance the fruit juice feel (citrus fruit juice feel) and complex taste (complex taste of citrus fruit) without increasing the alcohol feel (particularly the bitterness due to the influence of alcohol). In addition, the drinking response can be improved. The lower limit of this extract content is more preferably 5.0 w / v% or more, more preferably 6.0 w / v% or more, and even more preferably 7.0 w / v% or more. The upper limit may be 15 w / v% or less, further may be 12 w / v% or less, and further may be 10 w / v% or less. The extract component of the citrus fruit-like alcoholic beverage according to the present invention can be adjusted by adding fruit juice or sugars, which will be described later.

[0018] Here, the "extract content" is a value calculated by the following formula (1). (1) Extract content (w / v%) = (SA) x 260 + 0.21 In this formula (1), "S" is the specific gravity (15 / 4°C) of the citrus fruit-like alcoholic beverage of the present invention, and "A" is a value calculated by converting the alcohol content of the citrus fruit-like alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of the alcohol content to specific gravity (15 / 15°C) is performed based on Table 2 "Alcohol content, density (15°C) and specific gravity (15 / 15°C) conversion table" in the National Tax Agency's prescribed analytical method (instruction) of Japan. In addition, during the calculation using this formula, the value is rounded off to the fifth decimal place, and the final value of the extract content is truncated to two decimal places. In addition, the specific gravity (15 / 4°C) of the citrus fruit-like alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration density meter and dividing the obtained density value by 0.99997.

[0019] Furthermore, the citrus fruit-like alcoholic beverage according to the present invention contains 3 μg / L or more of cinnamic aldehyde (C9H8O, CAS No. 104-55-2). By combining this predetermined amount of cinnamic aldehyde with the above-mentioned citrus juice and extract components, it is possible to impart or enhance a fruity taste and complex flavor without increasing the alcohol taste. It is also possible to improve the peel taste (citrus peel taste) and the overall balance of the flavor. This cinnamic aldehyde is one of the aroma components and is a compound represented by the following formula (2).

[0020] [ka]

[0021] As described above, the cinnamaldehyde content of the citrus fruit-like alcoholic beverage of the present invention is 3 μg / L or more, but since the effects of the present invention are more easily achieved, the lower limit is more preferably 5 μg / L or more, even more preferably 6 μg / L or more, even more preferably 7 μg / L or more, even more preferably 8 μg / L or more, even more preferably 9 μg / L or more, and even more preferably 10 μg / L or more. The upper limit is not particularly limited, but since it becomes easier to maintain a high level of flavor balance, it is preferably 700 μg / L or less, more preferably 600 μg / L or less, even more preferably 500 μg / L or less, even more preferably 400 μg / L or less, even more preferably 350 μg / L or less, even more preferably 300 μg / L or less, even more preferably 250 μg / L or less, even more preferably 200 μg / L or less, even more preferably less than 150 μg / L, even more preferably 120 μg / L or less, even more preferably 100 μg / L or less, even more preferably 80 μg / L or less, even more preferably 50 μg / L or less, even more preferably less than 30 μg / L, and even more preferably 20 μg / L or less. For example, the content of cinnamaldehyde is preferably 5 μg / L or more and 600 μg / L or less, since the above-mentioned effects are easily exhibited. The content of safrole can be adjusted by using commercially available cinnamaldehyde (e.g., pure or refined products) or cinnamaldehyde-containing raw materials (fragrances, etc.), and a plurality of these may be used in combination.

[0022] In addition, although not limited thereto, because the effects of the present invention are more easily exhibited, it is more preferable that the ratio of the cinnamaldehyde content to the above-mentioned extract component (cinnamaldehyde content (μg / L) / extract component (w / v%)) in the citrus fruit-like alcoholic beverage according to the present invention is 0.5 or more and 65 or less. The lower limit may be 0.8 or more, or even 1.0 or more, and the upper limit is more preferably 50 or less, further 30 or less, further 10 or less, further 5.0 or less, or further 2.0 or less.

[0023] Here, the cinnamaldehyde content in the citrus fruit-like alcoholic beverage according to the present invention can be measured by appropriately diluting a sample and subjecting it to solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0024] The citrus fruit-like alcoholic beverage according to the present invention is preferably an alcoholic beverage having an acidity of 0.1 g / 100 ml or more and 1.5 g / 100 ml or less. This is because it can enhance the fruitiness and complex taste and improve the drinking experience. The "acidity" is the acidity converted into citric acid (acidity value converted into citric acid equivalent amount), and is a value obtained 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 titrating with sodium hydroxide solution (0.1 mol / L), and the acidity is calculated using the "titration amount (ml)" of the sodium hydroxide solution required for the neutralization titration, the "volume (ml)" of the beverage used for the titration, and a constant of 0.0064 (weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution).

[0025] The lower limit of the acidity is more preferably 0.3 g / 100 ml or more, more preferably 0.5 g / 100 ml or more, more preferably 0.6 g / 100 ml or more, and even more preferably 0.65 g / 100 ml or more, because the fruitiness and complex taste are more likely to be favorable. The upper limit is more preferably 1.3 g / 100 ml or less, and even more preferably 1.0 g / 100 ml or less, from the viewpoint of alcoholic taste. The acidity of the citrus fruit-like alcoholic beverage according to the present invention can be adjusted by adding fruit juice (citrus juice, etc.), citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, phosphoric acid, or an acidulant containing a salt thereof, a food ingredient, or the like.

[0026] Furthermore, in order to more easily exert the effects of the present invention, and in cases where the citrus fruit-like alcoholic beverage according to the present invention has the above-mentioned acidity, the ratio of the cinnamaldehyde content to the acidity (cinnamaldehyde content (μg / L) / acidity (g / 100 ml)) is preferably 5 or more, and more preferably 10 or more. The upper limit is preferably 150 or less, more preferably 100 or less, even more preferably 70 or less, even more preferably 50 or less, even more preferably 40 or less, and even more preferably 30 or less.

[0027] Similarly, although not limited thereto, when the citrus fruit-like alcoholic beverage according to the present invention has the above-mentioned acidity, it is more preferable that the ratio of the extract component to the acidity (extract component (w / v%) / acidity (g / 100 ml)) is 7.0 or more and 15.0 or less, since this makes it easier to exert the effects of the present invention. The lower limit is more preferably 8.0 or more, more preferably 8.5 or more, and even more preferably 9.0 or more. The upper limit is more preferably 14.0 or less, and even more preferably 13.0 or less.

[0028] The citrus fruit-like alcoholic beverage of the present invention may be an alcoholic beverage containing a sweetener. The sweetener includes sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, high fructose glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), high-intensity sweeteners (acesulfame K, sucralose, aspartame, stevia, etc.), etc. In particular, if the citrus fruit-like alcoholic beverage of the present invention is an alcoholic beverage containing a sugar, it is preferable because it is easier to adjust the extract content as described above.

[0029] Furthermore, the citrus fruit-like alcoholic beverage according to the present invention is preferably an alcoholic beverage containing, as an acidulant, citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, phosphoric acid, or a salt thereof, since it is easy to adjust the acidity to within a predetermined range and it is easy to make an alcoholic beverage that is satisfying to drink. In particular, it is more preferable to have the alcoholic beverage contain citric acid or a citrate salt.

[0030] Furthermore, the citrus fruit-like alcoholic beverage according to the present invention may be an alcoholic beverage containing a flavoring. The flavoring is an additive added to impart or enhance a specific aroma during the manufacturing or processing of food, and is exemplified by, but not limited to, a citrus fruit-like flavor. The flavoring may contain the above-mentioned cinnamaldehyde.

[0031] In addition, in addition to the above, the citrus fruit-like alcoholic beverage of the present invention can optionally contain other salts (sodium chloride, potassium chloride, etc.), alcoholic beverages, carbonated water, water (pure water, etc.), coloring agents (caramel color, gardenia color, fruit juice color, etc.), bittering agents, seasonings (amino acids, etc.), antioxidants (vitamin C, vitamin E, etc.), pH adjusters, emulsifiers, etc. as ingredients, provided that the effects of the present invention are not significantly affected.

[0032] As described above, the citrus fruit-like alcoholic beverage according to the present invention may be an alcoholic beverage defined in the Liquor Tax Law, such as liqueur, spirits, fruit wine, sweet fruit wine, or other sparkling alcoholic beverages, as described above. The citrus fruit-like alcoholic beverage according to the present invention may be either a fermented alcoholic beverage produced through an alcohol fermentation process using yeast (a process in which yeast produces alcohol, which is a metabolic product, from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcohol fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled liquor as a raw material).

[0033] The alcohol content of the citrus fruit-like alcoholic beverage according to the present invention is not particularly limited as long as it is 1 v / v% or more, but for example, the lower limit is 2 v / v% or more, further 3 v / v% or more, and further 4 v / v% or more. The upper limit is preferably 20 v / v% or less, more preferably 15 v / v% or less, even more preferably 12 v / v% or less, even more preferably 10 v / v% or less, even more preferably 9 v / v% or less, even more preferably less than 8 v / v%, and even more preferably 7 v / v% or less, because this makes it easier to exhibit the effects of the present invention. This alcohol content can be adjusted by the alcohol content of the alcoholic beverage (distilled alcohol, brewed alcohol, raw material alcohol, etc.) used in the production process, the blending ratio, etc. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcohol fermentation process.

[0034] The citrus fruit-like alcoholic beverage according to the present invention is preferably an effervescent alcoholic beverage containing carbon dioxide gas, since the effects of the present invention are more easily achieved. Here, "effervescent" means that the carbon dioxide gas pressure (with sniff) at 20°C is 0.05 MPa or more, and this carbon dioxide gas pressure may be 0.1 MPa or more, or even 0.15 MPa or more. The upper limit of this carbon dioxide gas pressure may be 0.5 MPa or less, or even 0.45 MPa or less, or even 0.4 MPa or less, or even 0.35 MPa or less, or even 0.3 MPa or less. The carbon dioxide gas may be derived from carbonated water used as a raw material, or may be added to the alcoholic beverage by a carbonation (carbon dioxide gas injection) process. The carbonation process may be performed in a batch manner, or may be performed continuously in an in-line manner in which a carbon dioxide gas injection system (carbonator) is incorporated in the piping. Moreover, in order to avoid the occurrence of foaming (bubbling), it is suitable to carry out this carbonation step with the liquid temperature kept at 10° C. or lower (preferably 4° C. or lower). However, the citrus fruit-like alcoholic beverage according to the present invention may be a non-sparkling alcoholic beverage having a carbon dioxide pressure (with sniff) at 20° C. of less than 0.05 MPa.

[0035] The method for producing a citrus fruit-like alcoholic beverage according to the present invention is not particularly limited as long as it includes a step of adding citrus juice, a step of adjusting the extract content to 3 w / v% or more, and a step of adding cinnamaldehyde to 3 μg / L or more, and otherwise follows a conventional method for producing an alcoholic beverage. These steps may be within the ranges described above, for example, a step of adjusting the cinnamaldehyde content to 5 μg / L or more and 600 μg / L or less, or a step of adjusting the extract content to 3.0 w / v% or more and 15.0 w / v% or less. The above-mentioned steps may be performed together in one step, or at least one of the steps may be performed in two or more steps. In the production, a fermented alcoholic beverage may be produced through an alcohol fermentation step using yeast, or a non-fermented alcoholic beverage may be produced through a blending step using alcoholic beverages such as distilled liquor as a raw material (without an alcohol fermentation step). For example, a method can be exemplified in which vodka is used as a base alcoholic beverage, and citrus juice, sugar, an acidulant, cinnamaldehyde, carbonated water, etc. are mixed with the extract and cinnamaldehyde contents so that they are ultimately within a specified range (as the final product), and the final product is produced by filtering, sterilizing, etc., if necessary.

[0036] Furthermore, if necessary, this production method may include a step of adjusting the acidity to within the aforementioned range, a step of adjusting the ratio of the cinnamaldehyde content to the extract content (cinnamaldehyde content / extract content) to within the aforementioned range, a step of adjusting the ratio of the cinnamaldehyde content to the acidity (cinnamaldehyde content / acidity) to within the aforementioned range, a step of adjusting the ratio of the extract content to the acidity (extract content / acidity) to within the aforementioned range, a step of adjusting the fruit juice usage rate to within the aforementioned range, a step of adjusting the alcohol content to within the aforementioned range, etc. These steps may also be performed together in one step, or at least one of the steps may be performed separately in two or more steps.

[0037] The citrus fruit-like alcoholic beverage according to the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled in a metal container (aluminum container, steel container, etc.), a PET bottle container, a glass container, a paper container, a barrel container, etc. By making it into such a packaged alcoholic beverage, not only is it easy to suppress deterioration of the flavor over time, but it also increases convenience in distribution and sales. For example, the citrus fruit-like alcoholic beverage according to the present invention may be an RTD beverage (Ready to drink beverage) that can be opened and drunk as is (drink as is without dilution), or an RTS beverage (Ready to serve beverage) that can be mixed with ice, carbonated water, etc.

[0038] The citrus fruit-like alcoholic beverage according to the present invention having the above-mentioned composition has a juicy or complex taste without a strong alcoholic taste. It is also possible to provide or enhance a peely taste.

[0039] The present invention can also be said to provide a method for imparting or enhancing a juicy taste and a complex taste without increasing the alcohol taste of a citrus-like alcoholic beverage, which is characterized by having a cinnamaldehyde content of 3 μg / L or more in a citrus-like alcoholic beverage containing citrus juice and having an extract content of 3 w / v% or more. In other words, the present invention can also be said to provide a method for improving the flavor of a citrus-like alcoholic beverage. Furthermore, it is also possible to provide a method for imparting or enhancing a peeling taste in a citrus-like alcoholic beverage.

[0040] Hereinafter, examples of the present invention will be described, however, the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. EXAMPLES

[0041] <Example 1: Preparation of citrus fruit-like alcoholic beverage and sensory evaluation I> A vodka base was mixed with grapefruit juice (reconstituted from concentrate), liquid sugar (fructose glucose liquid sugar), acidulant (citric acid, trisodium citrate), and cinnamaldehyde, and then carbonated water and pure water were added and mixed to prepare grapefruit-like alcoholic beverage samples (Samples 1 to 6) having an alcohol content of 5 v / v%, a carbon dioxide pressure at 20°C (with sniff) of 0.18 MPa, an extract content of 8 w / v%, acidity (acidity converted into citric acid), fruit juice usage rate converted into straight juice (grapefruit juice usage rate), and cinnamaldehyde content as shown in the upper row of Table 1 below.

[0042] Each sample was then subjected to a sensory evaluation by five panelists with trained sensory discrimination abilities for the peel feel, complex flavor, fruit juice feel, alcohol feel, and overall evaluation as an alcoholic beverage (overall balance of flavor as an alcoholic beverage) using the evaluation criteria shown below.

[0043] [Evaluation criteria for peeliness, complexity, and fruit juice] The peel feeling, complex taste, and fruit juice feeling of Sample 1 were all rated as 1 (almost not noticeable), and a comparative sensory evaluation was conducted in comparison with Sample 1 on a 5-point scale from 1 (almost not noticeable: equivalent to Sample 1) to 5 (strongly noticeable).

[0044] [Evaluation criteria for alcohol sensation] The alcoholic sensation in sample 1 was rated as 3 (sensed), and a comparative sensory evaluation was conducted in comparison with sample 1 on a 5-point scale from 1 (not sensed at all) to 5 (sensed strongly).

[0045] [Evaluation criteria for overall evaluation of alcoholic beverages] The overall evaluation of the alcoholic beverage (overall balance of aroma and flavor) was made on an absolute scale from 1 (bad) to 5 (good).

[0046] The results of this sensory evaluation (average evaluation by five panelists) are shown in the lower part of Table 1 below. From these results, it became clear that in a grapefruit-like alcoholic beverage containing grapefruit juice and an extract content of 8 w / v%, by adding 5 μg / L or more of cinnamaldehyde, it is possible to impart and enhance the fruity feel and complex flavor without increasing the alcoholic feel (samples 2 to 6). It was also clear that the peely feel can be imparted and enhanced. In particular, it became clear that samples 3 to 6, which contain 10 μg / L or more of cinnamaldehyde, have an enhanced fruity feel and complex flavor, a reduced alcoholic feel, making them easier to drink, and also have an enhanced peely feel.

[0047] [Table 1]

[0048] <Example 2: Preparation of citrus fruit-like alcoholic beverage and sensory evaluation II> Vodka was used as a base, and lemon juice (concentrated reconstituted juice), liquid sugar (fructose glucose liquid sugar), acidulant (citric acid, trisodium citrate), and cinnamaldehyde were added and mixed, and carbonated water and pure water were further added and mixed to prepare a lemon-like alcoholic beverage sample (Sample 7) having an alcohol content of 5 v / v%, a carbon dioxide pressure at 20°C (with sniff) of 0.18 MPa, an extract content of 8 w / v%, acidity (acidity converted into citric acid), fruit juice usage rate converted into straight fruit juice (lemon juice usage rate), and cinnamaldehyde content as shown in the upper part of Table 2 below. In Table 2 below, Sample 3 from Example 1 above is also shown for comparison.

[0049] The obtained samples were then subjected to a sensory evaluation for peel feel, complex flavor, fruit juice feel, alcohol feel, and overall evaluation as an alcoholic beverage (overall balance of flavor as an alcoholic beverage) using the same methods and evaluation criteria as in Example 1 above.

[0050] The results of this sensory evaluation (average evaluation by five panelists) are shown in the lower part of Table 2 below. These results show that a lemon fruit-like alcoholic beverage containing lemon juice and an extract content of 8 w / v% can also be given and enhanced with a fruity taste and complex flavor without increasing the alcohol taste (while reducing the alcohol taste). Furthermore, it was also revealed that a peel taste can be given and enhanced in the same way.

[0051] [Table 2]

[0052] <Example 3: Preparation and sensory evaluation of citrus fruit-like alcoholic beverage III> Using vodka as a base, grapefruit juice (concentrated reconstituted juice), liquid sugar (fructose glucose liquid sugar), acidulant (citric acid, trisodium citrate), and cinnamaldehyde were added and mixed, and then carbonated water and pure water were added and mixed to prepare grapefruit-like alcoholic beverage samples (samples 8 to 9) with different extract contents only, each of which has an alcohol content of 5v / v%, a carbon dioxide pressure (with sniff) of 0.18MPa at 20°C, and the extract content, acidity (acidity converted into citric acid), fruit juice usage rate converted into straight juice (grapefruit juice usage rate), and cinnamaldehyde content as shown in the upper part of Table 3 below. Note that Sample 3 from Example 1 above is also shown in Table 3 below for comparison.

[0053] Then, sensory evaluation of each obtained sample was performed for the peel feel, complex flavor, fruit juice feel, alcohol feel, and overall evaluation as an alcoholic beverage (overall balance of flavor as an alcoholic beverage) using the same methods and evaluation criteria as in Example 1 above.

[0054] The results of this sensory evaluation (average evaluation by five panelists) are shown in the lower part of Table 3 below. These results demonstrate that even grapefruit-like alcoholic beverages containing grapefruit juice and an extract content of 6 w / v% or 10 w / v% can be similarly given and enhanced with a juicy feel and complex flavor without increasing the alcohol feel (while reducing the alcohol feel). Furthermore, it was also revealed that this can be used to give and enhance a peel feel.

[0055] [Table 3]

[0056] <Example 4: Preparation of citrus fruit-like alcoholic beverage and sensory evaluation IV> Using vodka as a base, grapefruit juice (concentrated reconstituted juice), liquid sugar (fructose glucose liquid sugar), acidulant (citric acid, trisodium citrate), and cinnamaldehyde were added and mixed, and then carbonated water and pure water were added and mixed to prepare grapefruit-like alcoholic beverage samples (samples 10 to 11) that differ only in acidity, with an alcohol content of 5 v / v%, a carbon dioxide pressure at 20°C (with sniff) of 0.18 MPa, an extract content of 8 w / v%, acidity (acidity converted into citric acid), fruit juice usage rate converted into straight fruit juice (grapefruit juice usage rate), and cinnamaldehyde content as shown in the upper part of Table 4 below. Note that Sample 3 of Example 1 above is also shown in Table 4 below for comparison.

[0057] Then, sensory evaluation of each obtained sample was performed for the peel feel, complex flavor, fruit juice feel, alcohol feel, and overall evaluation as an alcoholic beverage (overall balance of flavor as an alcoholic beverage) using the same methods and evaluation criteria as in Example 1 above.

[0058] The results of this sensory evaluation (average evaluation by five panelists) are shown in the lower part of Table 4 below. These results demonstrate that even grapefruit-like alcoholic beverages that contain grapefruit juice, have an extract content of 8 w / v%, and have an acidity of 0.60 g / 100 ml or 0.90 g / 100 ml can be similarly given and enhanced with a juicy feel and complex flavor without increasing the alcohol feel (while reducing the alcohol feel). Furthermore, it was also revealed that this can be used to give and enhance a peel feel.

[0059] [Table 4]

Claims

1. A citrus fruit-like alcoholic beverage containing citrus juice, with an extract content of 3 w / v% or more, and further containing cinnamaldehyde at a concentration of 3 μg / L or more.

2. The citrus fruit-like alcoholic beverage according to claim 1, wherein the cinnamaldehyde content is 5 μg / L or more and 600 μg / L or less.

3. A citrus fruit-like alcoholic beverage according to claim 1 or 2, wherein the acidity is 0.1 g / 100 ml or more and 1.5 g / 100 ml or less.

4. The citrus fruit-like alcoholic beverage according to Claim 3, wherein the acidity is 0.3 g / 100 ml or more and 1.0 g / 100 ml or less.

5. The citrus fruit-like alcoholic beverage according to claim 3, wherein the ratio of the cinnamaldehyde content to the acidity (cinnamaldehyde content (μg / L) / acidity (g / 100ml)) is 5 or more.

6. The citrus fruit-like alcoholic beverage according to Claim 3, wherein the ratio of the extract to the acidity (extract (w / v%) / acidity (g / 100ml)) is 7.0 or more and 15.0 or less.

7. The citrus fruit-like alcoholic beverage according to claim 1 or 2, wherein the ratio of the cinnamaldehyde content to the extract content (cinnamaldehyde content (μg / L) / extract content (w / v%)) is 0.5 or more and 65 or less.

8. A method for producing a citrus fruit-like alcoholic beverage, comprising the steps of: adding citrus juice; ensuring the extract content is 3 w / v% or more; and containing cinnamaldehyde at a concentration of 3 μg / L or more.

9. A method for imparting or enhancing a citrus fruit-like alcoholic beverage containing citrus fruit juice and having an extract content of 3 w / v% or more, characterized in that the cinnamaldehyde content is 3 μg / L or more, without increasing the alcohol content of the citrus fruit-like alcoholic beverage.