Beverage, beverage producing method, and beverage flavor improving method

Abstract

To provide a beverage having reinforced juicy acid taste and genuine taste of a pickled plum, a beverage producing method, and a beverage flavor improving method.SOLUTION: A beverage has an acid degree of 0.1 g / 100 mL or more, and has a content of benzaldehyde of 0.1 ppm or more and a content of menthol of 0.001 ppm or more. A beverage producing method includes a step of setting an acid degree at 0.1 g / 100 mL or more, setting a content of benzaldehyde at 0.1 ppm or more and setting a content of menthol at 0.001 ppm or more. A beverage flavor improving method for reinforcing juicy acid taste and genuine taste of a pickled plum includes a step of setting an acid degree at 0.1 g / 100 mL or more, setting a content of benzaldehyde at 0.1 ppm or more and setting a content of menthol at 0.001 ppm or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to beverages, methods for producing beverages, and methods for enhancing the flavor of beverages. [Background technology]

[0002] To date, various inventions have been created focusing on flavors in beverages to suit the diverse tastes of consumers.

[0003] For example, Patent Document 1 discloses a carbonated drink containing acetic acid with a content of 10 to 1000 ppm and thymol with a content of 1 to 150 ppb. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 7017663 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention in Patent Document 1 relates to a beverage containing acetic acid, and by adding thymol to the beverage, it maintains its deliciousness while reducing the irritation caused by the acetic acid.

[0006] On the other hand, the inventors of the present invention have defined the sourness of a beverage as a "juicy sourness" and wished to increase the commercial value of the beverage, even if only slightly, from the standpoint of flavor by enhancing this juicy sourness. Furthermore, the present inventors wished to impart and enhance the "authentic flavor of pickled plum" to the beverage as a distinctive flavor characteristic in order to differentiate the beverage from other beverages in terms of flavor.

[0007] Therefore, an object of the present invention is to provide a beverage having enhanced juicy sourness and the authentic taste of pickled plum, a method for producing the beverage, and a method for improving the flavor of the beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following measures. (1) A beverage having an acidity of 0.1 g / 100 mL or more, a benzaldehyde content of 0.1 ppm or more, and a menthol content of 0.001 ppm or more. (2) The beverage according to 1 above, wherein the benzaldehyde content is 0.5 to 15.0 ppm. (3) The beverage according to 1 or 2, wherein the alcohol content is 1 to 10 v / v%. (4) The beverage according to any one of 1 to 3, wherein the acidity is 0.1 to 0.9 g / 100 mL. (5) A beverage described in any one of 1 to 4 above, having an extract content of 2.0 w / v% or more. (6) A beverage described in any one of 1 to 5 above, having a sodium content of 10 mg / 100 mL or more. (7) A beverage described in any one of 1 to 6, which is a plum-flavored beverage. (8) A method for producing a beverage, the method including the steps of adjusting the acidity to 0.1 g / 100 mL or more, the benzaldehyde content to 0.1 ppm or more, and the menthol content to 0.001 ppm or more. (9) A method for improving the flavor of a beverage to enhance the juicy acidity and authentic flavor of umeboshi plums, the method comprising the steps of adjusting the acidity to 0.1 g / 100 mL or more, the benzaldehyde content to 0.1 ppm or more, and the menthol content to 0.001 ppm or more. Effect of the Invention

[0009] The beverage according to the present invention has an enhanced juicy sourness and the authentic taste of pickled plum. The method for producing a beverage according to the present invention can produce a beverage that has an enhanced juicy sourness and the authentic taste of pickled plums. The method for enhancing the flavor of a beverage according to the present invention can enhance the juicy sourness and authentic flavor of pickled plums in a beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

[0011] [Beverage] The beverage according to this embodiment has an acidity equal to or greater than a predetermined value, and has a benzaldehyde content and a menthol content each equal to or greater than a predetermined value. Here, the beverage according to this embodiment is not limited to a specific type of beverage, but may include beverages whose acidity is above a predetermined value and therefore whose sourness is judged to be a positive flavor, such as chuhai-flavor beverages. 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. Note that the flavor of chuhai also includes the flavors of sours and cocktails. In addition, the beverage according to this embodiment is preferably a plum-flavored beverage, since the authentic taste of the pickled plum is enhanced. A plum-flavored beverage is a beverage designed to have a flavor such that the aroma and flavor of plum can be felt. Examples of the plum-flavored beverage include a pickled plum flavored beverage and a green plum flavored beverage. In addition, the beverage according to this embodiment may be a shiso flavored beverage. In addition, when the beverage according to this embodiment contains alcohol, it becomes a chuhai-flavored alcoholic beverage or a plum-flavored alcoholic beverage. Each element constituting the beverage according to this embodiment will be described below.

[0012] (Benzaldehyde) Benzaldehyde (CAS number: 100-52-7) is a type of aromatic aldehyde with the chemical formula CHO. The present inventors have surprisingly discovered that by adding benzaldehyde and menthol, which will be described later, to a beverage (a beverage having an acidity of a predetermined value or more), the "juicy sourness" and "authentic umeboshi flavor" can be enhanced. The present inventors have also discovered that by adding benzaldehyde and menthol, which will be described later, to a beverage, the "salty taste" and the "flavor impact when drinking" (the strength of the taste felt on the tongue and the aroma felt by the nose when drinking) can be enhanced. As shown in the results of the Examples described later, it has been confirmed that the respective effects are not sufficiently exhibited by using only benzaldehyde or menthol alone, but by containing both (by the respective contents of both being equal to or greater than the specified values), each effect is fully exhibited.

[0013] The benzaldehyde content is preferably 0.01 ppm or more, more preferably 0.1 ppm or more, 0.3 ppm or more, 0.5 ppm or more, 0.7 ppm or more, 0.8 ppm or more, 0.9 ppm or more, and 1.0 ppm or more is more preferable. By having a benzaldehyde content of a predetermined value or more, the juicy sourness and the authentic feeling of pickled plums can be enhanced, and the saltiness and the impact of the aroma when drinking can also be enhanced. The benzaldehyde content is preferably 30.0 ppm or less, more preferably 20.0 ppm or less, 15.0 ppm or less, 10.0 ppm or less, 8.0 ppm or less, 5.0 ppm or less, 3.0 ppm or less, and more preferably 2.0 ppm or less. By keeping the benzaldehyde content at a predetermined value or less, the beverage can have a well-balanced flavor. In this specification, the unit "ppm" is synonymous with "mg / L."

[0014] (menthol) Menthol is a compound with the chemical formula C 10 H 20 It is a type of monocyclic monoterpene alcohol represented by O. The present inventors have surprisingly discovered that by adding menthol and the above-mentioned benzaldehyde to a beverage (a beverage having an acidity of a predetermined value or more), the "juicy sourness" and "authentic umeboshi flavor" can be enhanced. The present inventors have also discovered that by adding menthol and the above-mentioned benzaldehyde to a beverage, the "salty taste" and the "flavor impact when drinking" (the strength of the taste felt on the tongue and the aroma felt by the nose when drinking) can be enhanced. In the present specification, strictly speaking, menthol refers to l-menthol (CAS number: 2216-51-5).

[0015] The menthol content is preferably 0.001 ppm or more, more preferably 0.008 ppm or more, 0.01 ppm or more, 0.02 ppm or more, 0.03 ppm or more, 0.04 ppm or more, 0.05 ppm or more, 0.08 ppm or more, and 0.1 ppm or more. By having a menthol content of a predetermined value or more, the juicy sourness and the authentic feeling of pickled plums can be enhanced, and the saltiness and the impact of the flavor when drunk can also be enhanced. The menthol content is preferably 5.0 ppm or less, more preferably 3.0 ppm or less, 2.0 ppm or less, 1.0 ppm or less, 0.5 ppm or less, 0.3 ppm or less, or 0.2 ppm or less. By keeping the menthol content at a predetermined value or less, the flavor of the beverage can be balanced.

[0016] The benzaldehyde content and menthol content in a beverage can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0017] (Menthol content / Benzaldehyde content) When the benzaldehyde content in the beverage is X ppm and the menthol content is Y ppm, Y / X is, for example, as follows: Y / X is preferably 0.001 or more, more preferably 0.005 or more, 0.008 or more, 0.01 or more, 0.03 or more, or more preferably 0.05 or more. Y / X is preferably 0.50 or less, more preferably 0.40 or less, 0.30 or less, and even more preferably 0.20 or less. By having Y / X fall within the specified range, the effects of enhancing the juicy sourness, the authentic umeboshi flavor, the saltiness, and the impact of the aroma and flavor when drunk can be more reliably achieved.

[0018] (acidity) The acidity (acidity calculated as citric acid) of the beverage according to this embodiment is as follows. The acidity is preferably 0.1 g / 100 mL or more, more preferably 0.2 g / 100 mL or more, 0.3 g / 100 mL or more, 0.4 g / 100 mL or more, 0.45 g / 100 mL or more, and more preferably 0.49 g / 100 mL or more. By having an acidity of a predetermined value or more, the sourness to be enhanced appears in the beverage, and the effect of enhancing the juicy sourness can be more reliably exhibited. The acidity is preferably 2.0 g / 100 mL or less, more preferably 1.5 g / 100 mL or less, 1.0 g / 100 mL or less, 0.7 g / 100 mL or less, or 0.6 g / 100 mL or less. By keeping the acidity at a predetermined value or less, the flavor of the beverage can be balanced.

[0019] The acidity in this specification (acidity converted into citric acid: 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 of February 24, 2016). The acidity can be adjusted by adding an acidulant as described below.

[0020] (sodium) The sodium content of the beverage according to this embodiment is as follows: The sodium content is preferably 10 mg / 100 mL or more, more preferably 20 mg / 100 mL or more, 30 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, and more preferably 49 mg / 100 mL or more. By making the sodium content equal to or more than a predetermined value, the saltiness to be enhanced appears in the beverage, and the effect of enhancing the saltiness and the authentic taste of pickled plum can be more reliably exhibited. The sodium content is preferably 100 mg / 100 mL or less, more preferably 80 mg / 100 mL or less, 70 mg / 100 mL or less, 60 mg / 100 mL or less, and more preferably 55 mg / 100 mL or less. By keeping the sodium content at a predetermined value or less, the flavor of the beverage can be balanced.

[0021] The sodium content of a beverage can be measured, for example, by atomic absorption spectrometry. Furthermore, the salty taste of a beverage can appear even if it does not contain salt, if the sodium content is high.

[0022] (Extract) The extract components of the beverage according to this embodiment are as follows. The extract content is preferably 2 w / v% or more, more preferably 3 w / v% or more, 4 w / v% or more, and even more preferably 4.5 w / v% or more. The extract content is preferably 10 w / v% or less, more preferably 8 w / v% or less, 6 w / v% or less, or 5 w / v% or less. By keeping the extract content within the specified range, the beverage can have a well-balanced flavor.

[0023] Extract refers to non-volatile components contained in a beverage, and 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 a 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. The extract content can be adjusted by adding sweeteners as described below.

[0024] (Alcohol content) The beverage according to this embodiment may contain 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.

[0025] The alcohol content is not particularly limited, and in the case of a non-alcoholic beverage, for example, it may be less than 1 v / v%, 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, 0.01 v / v% or less, 0.005 v / v% or less, less than 0.005 v / v%, or 0.004 v / v% or less. In the case of alcoholic beverages, for example, the content may be 1 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, or 5.2 v / v% or more, and 12 v / v% or less, 10 v / v% or less, 8 v / v% or less, or 6 v / v% or less. The alcohol content 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).

[0026] (Foaming) The beverage according to the present embodiment is preferably a carbonated beverage containing carbon dioxide gas. Here, the term "carbonated beverage" refers to a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 For foaming materials, for example, 1.0 kg / cm 2 More than 1.5kg / cm 2 More than 2.0kg / cm 2 More than 2.3kg / cm2 Above 5.0kg / cm 2 Below, 4.0kg / cm 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is acceptable. The gas pressure can be measured, for example, based on the National Tax Agency's Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0027] (pH) The pH of the beverage according to this embodiment is as follows: The pH is preferably 2.5 or higher, more preferably 3.0 or higher, and more preferably 3.4 or higher, and is preferably 4.0 or lower, more preferably 3.8 or lower, and more preferably 3.5 or lower. The pH of the beverage can be measured using a commercially available pH measuring device.

[0028] (others) The beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (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 of course, may not contain them. As sweeteners, for example, high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. can be used. As high-intensity sweeteners, for example, neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc. can be used. Examples of the acidulant 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, phosphoric acid, etc. Examples of the salt 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 fiber that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0029] If the beverage according to this embodiment is a chuhai-flavor beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), and fruit extracts (extracts obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, or the like). Examples of 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 (semi-liquid products obtained by mashing or straining cooked or raw fruit), and dilutions, concentrates, and mixtures thereof. Fruits from which the fruit juice is derived (and the fruit species from which the fruit flavors and fruit extracts are derived) include plums, which are suitable for the effects of the present invention (particularly the effect of enhancing the saltiness and the authentic feel of umeboshi), as well as citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikuwasa, as well as conventionally known fruits such as apples, strawberries, peaches, cherries (yellow peaches), grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, mangoes, pineapples, kiwis, and pears.

[0030] (Packaged beverages) The beverage according to the present embodiment can be provided in various containers. By filling the beverage in various containers, deterioration of the quality of the beverage 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, etc. may also be used. The capacity of the container is not particularly limited, and any container currently in circulation may be used. It is preferable to use a metal container, as it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0031] As described above, the beverage according to this embodiment has an enhanced juicy sourness and the authentic flavor of pickled plum. Furthermore, the beverage according to this embodiment has an enhanced salty taste and a stronger impact of its aroma when drunk.

[0032] [Beverage manufacturing method] Next, a method for producing a beverage according to this embodiment will be described. The method for producing a beverage according to this embodiment includes a mixing step and a post-treatment step.

[0033] In the mixing step, water, benzaldehyde (or a composition containing benzaldehyde), menthol (or a composition containing menthol), alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials are mixed and adjusted so that the benzaldehyde content, menthol content, and the like are within the above-mentioned predetermined ranges.

[0034] 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.

[0035] 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.

[0036] As described above, the method for producing a beverage according to this embodiment can produce a beverage with enhanced juicy acidity and the authentic flavor of pickled plum. Furthermore, the method for producing a beverage according to this embodiment can produce a beverage that has an enhanced salty taste and a strong flavor impact when drunk.

[0037] [Method for improving the flavor of beverages] Next, the beverage flavor enhancing method according to this embodiment will be described. The method for enhancing the flavor of a beverage according to this embodiment is a method for adjusting the acidity to a predetermined value or more, the benzaldehyde content to a predetermined value or more, and the menthol content to a predetermined value or more. The contents of each component are the same as those explained in the "beverage" section above.

[0038] As described above, according to the beverage flavor enhancing method of this embodiment, it is possible to enhance the juicy acidity and authentic flavor of pickled plum in the beverage. Furthermore, according to the beverage flavor enhancing method of this embodiment, it is possible to enhance the saltiness of the beverage and the impact of the flavor when drinking it. EXAMPLES

[0039] 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.

[0040] [Sample preparation] Each sample in Tables 1 and 2 was prepared by mixing vodka, sweetener (fructose glucose syrup), citric acid (anhydrous), trisodium citrate, benzaldehyde, menthol, carbonated water, and water in the amounts shown in the table. The gas pressure (total pressure) at 20°C for each sample in Tables 1 and 2 is 2.3 kg / cm 2 It was decided.

[0041] [Test Contents] For each sample produced by the above-mentioned method, five trained panelists with discriminatory abilities independently scored the following items on a five-point scale from 1 to 5 for "salty taste," "strength of taste felt on the tongue and aroma felt by the nose when drinking," "juicy sourness," "authentic umeboshi flavor," and "overall evaluation" in accordance with the following evaluation criteria, and the average score was calculated. All evaluations were performed by drinking the samples.

[0042] (Saltiness: Evaluation criteria) The saltiness was evaluated based on a standard of 1 point for sample 1-1, with "weak" being rated 1 point and "strong" being rated 5 points. The higher the score, the more enhanced the saltiness is, and the more preferable it can be judged to be. Here, the "salty" taste is a salty taste that adds a nice accent to the flavor of a beverage, and is considered to be a particularly favorable flavor characteristic for plum-flavored (including pickled plum) beverages.

[0043] (Intensity of taste felt on the tongue and aroma felt on the nose when drinking: Evaluation criteria) The evaluation of the strength of the taste felt on the tongue and the aroma felt in the nose when drinking was based on a standard of 1 point for sample 1-1, with 1 point being given to cases where "the taste felt on the tongue and the aroma felt in the nose when drinking" and 5 points being given to cases where "the taste felt on the tongue and the aroma felt in the nose when drinking" respectively. The higher the score, the stronger the taste felt on the tongue and the aroma felt in the nose when drinking, and the more preferable it can be judged to be. Here, "the strength of the taste felt on the tongue and the aroma felt by the nose when drinking" refers to the strength of the taste and aroma felt the moment the beverage is put in the mouth; the higher the score, the stronger the impact of the taste and aroma felt at the beginning of drinking.

[0044] (Juicy sourness: Evaluation criteria) The evaluation of the juicy sourness was based on a standard score of 1 for sample 1-1, with a score of 1 for "weak juicy sourness" and a score of 5 for "strong juicy sourness." The higher the score, the more enhanced the juicy sourness is, and the more preferable it is. Here, the "juicy sourness" refers to a sourness that gives the consumer a sense of freshness (juiciness).

[0045] (Authenticity of Umeboshi: Evaluation Criteria) The evaluation of the authenticity of the umeboshi was based on a standard of 1 point for sample 1-1, with 1 point for "weak authentic umeboshi flavor" and 5 points for "strong authentic umeboshi flavor." The higher the score, the more enhanced the authentic umeboshi flavor is, and the more preferable it can be judged to be. Here, the "authentic flavor of umeboshi" refers to a flavor that is reminiscent of the flesh of umeboshi, and is a flavor similar to the flesh of real pickled umeboshi.

[0046] (Overall rating: Rating criteria) For the overall evaluation, no benchmark score was set, with a score of 1 for a "poor overall evaluation as a beverage" and a score of 5 for a "good overall evaluation as a beverage."

[0047] Here, the "overall evaluation" is based on the balance of flavor as a beverage. For example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage is rated as "poor."

[0048] The table below shows the content of each component in the samples and the results of each evaluation. The numerical values ​​and indices for each component shown in the table are the content and indices in the final product.

[0049] [Table 1]

[0050] [Table 2]

[0051] (Review of results) Table 1 shows the results of varying the benzaldehyde content. From the results of Samples 1-1 to 1-3 in Table 1, it was confirmed that Sample 1-2, which was a beverage that only contained menthol, did not sufficiently achieve the desired effects (enhancing the saltiness, enhancing the impact of the flavor when drunk, enhancing the juicy sourness, and enhancing the authentic flavor of pickled plums), whereas Sample 1-3, which contained both menthol and benzaldehyde, fully achieved the desired effects (1.8 points or more for each evaluation item). Furthermore, from the results of Samples 1-3 to 1-6 in Table 1, it was confirmed that in beverages containing a given amount of menthol, the desired effects were more strongly exerted as the benzaldehyde content increased. When all the evaluations were taken into consideration, among samples 1-1 to 1-6, favorable results were obtained for samples 1-3 to 1-6, and in particular, samples 1-4 to 1-5 obtained very favorable results.

[0052] Table 2 shows the results of varying the menthol content. From the results of Samples 2-1 to 2-2 in Table 2 and Sample 1-1 in Table 1, it was confirmed that Sample 2-1, which was a beverage that only contained benzaldehyde, did not sufficiently achieve the desired effects (enhancing the saltiness, enhancing the impact of the flavor when drunk, enhancing the juicy sourness, and enhancing the authentic flavor of pickled plums), whereas Sample 2-2, which contained both menthol and benzaldehyde, fully achieved the desired effects (each evaluation item was 1.8 points or more). Furthermore, from the results of Samples 2-2 to 2-5 in Table 2, it was confirmed that in beverages containing a predetermined amount of benzaldehyde, the desired effects were more strongly exerted as the menthol content increased. 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, and in particular, samples 2-4 to 2-5 obtained very favorable results.

Claims

1. A beverage having an acidity of 0.1 g / 100 mL or more, The benzaldehyde content is 0.1 ppm or more, A beverage having a menthol content of 0.001 ppm or more.

2. 2. The beverage according to claim 1, wherein the benzaldehyde content is 0.5 to 15.0 ppm.

3. 3. The beverage according to claim 1 or 2, having an alcohol content of 1 to 10 v / v %.

4. The beverage according to claim 1 or 2, wherein the acidity is 0.1 to 0.9 g / 100 mL.

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

6. 3. The beverage according to claim 1 or 2, having a sodium content of 10 mg / 100 mL or more.

7. 3. The beverage according to claim 1 or 2, which is a plum-flavored beverage.

8. A method for producing a beverage, comprising the steps of: adjusting the acidity to 0.1 g / 100 mL or more; adjusting the benzaldehyde content to 0.1 ppm or more; and adjusting the menthol content to 0.001 ppm or more.

9. A method for improving the flavor of a beverage that enhances the juicy sourness and authentic taste of pickled plums, A method for improving the flavor of a beverage, comprising the steps of: adjusting the acidity to 0.1 g / 100 mL or more; adjusting the benzaldehyde content to 0.1 ppm or more; and adjusting the menthol content to 0.001 ppm or more.

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