Alcoholic beverage having good drinkability and method for producing the same

Abstract

To provide an alcoholic beverage which does not have excessive sour taste and sweet taste and to which robust drinking feeling is imparted SOLUTION: An alcoholic beverage comprising sweet components, sour components, and α - pinene or β - pinene, and having an extract content of 3.0 degrees or less, wherein the sugar-acid ratio is 2 to 18, and the total content of α - pinene and β - pinene relative to the total amount of the alcoholic beverage is 0. 1ppm or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an alcoholic beverage having a satisfying taste and a method for producing the same. [Background technology]

[0002] In alcoholic beverages, various flavors are produced by the interaction of alcohol with various components derived from raw materials, and various improvement techniques have been developed to adapt the flavor of alcoholic beverages to consumer preferences.

[0003] Among the alcoholic beverage products on the market, there are alcoholic beverages made with gin, including RTD (Ready to Drink) products. Gin is a type of distilled alcoholic beverage, and many commercially available products have a scent derived from distinctive ingredients such as juniper berries, which is popular with many consumers. Various improvement techniques have also been developed for alcoholic beverages made with gin.

[0004] One of the needs for alcoholic beverages that use gin is to provide a moderate drinking experience, and to achieve this, ingredients such as sour components are often added to alcoholic beverages. For example, Patent Document 1 describes a technology for providing a bottled alcoholic beverage containing gin and having a sweetness level of 2 or less, with improved drinkability by adjusting the pH to 3.0 or more but less than 5.0 and the acidity, calculated as citric acid, to 0.05 g / 100 ml or less. However, when adding sour or sweet components to provide a drinking experience to an alcoholic beverage, problems can arise, such as the alcoholic beverage being perceived as excessively sour if the amount of sour component added is excessive, or the alcoholic beverage being perceived as excessively sweet if the amount of sweet or sour component added is insufficient, resulting in an insufficient drinking experience. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2023-108429 Summary of the Invention

[0006] The present inventors have found that, in an alcoholic beverage containing a sweet component, a sour component, and pinene and having an extract content of 3.0% or less, by setting the ratio of the sweet component to the sour component and the pinene content within certain ranges, it is possible to impart a satisfying drinking experience to the alcoholic beverage without imparting excessive sourness and sweetness to the beverage. The present invention is based on this finding.

[0007] Therefore, an object of the present invention is to provide an alcoholic beverage that does not have excessive sourness or sweetness and has a satisfying drinking sensation, and that contains a sweet component, a sour component, and pinene, and a method for producing the same.

[0008] According to the present invention, the following inventions are provided. (1) An alcoholic beverage containing a sweet component, a sour component, and alpha-pinene or beta-pinene, and having an extract content of 3.0% or less, The sugar-acid ratio is 2 to 18. An alcoholic beverage having a total content of alpha-pinene and beta-pinene of 0.1 ppm or more relative to the total volume of the alcoholic beverage. (2) An alcoholic beverage according to (1), comprising gin or gin flavor. (3) An alcoholic beverage according to (1) or (2), wherein the sweetening component is one or more selected from the group consisting of glucose, sucrose, fructose, isomerized sugar, and maltose. (4) An alcoholic beverage according to any one of (1) to (3), wherein the sour component is one or more selected from the group consisting of lactic acid, citric acid, malic acid, tartaric acid, acetic acid, gluconic acid, succinic acid, fumaric acid, phosphoric acid, and salts thereof. (5) An alcoholic beverage according to any one of (1) to (4), having an extract content of 2.0% or less. (6) An alcoholic beverage according to any one of (1) to (5), wherein the sugar concentration of the sweetening component relative to the total volume of the alcoholic beverage is 0.2 to 3.0 w / v% in terms of sucrose. (7) The alcoholic beverage according to any one of (1) to (6), wherein the acid concentration of the sour component relative to the total volume of the alcoholic beverage is 0.06 to 0.5 w / v % in terms of citric acid. (8) A method for producing an alcoholic beverage containing a sweet component, a sour component, and α-pinene or β-pinene and having an extract content of 3.0% or less, (a) adjusting the sugar-acid ratio to 2 to 18; and (b) adjusting the total content of α-pinene and β-pinene relative to the total amount of the alcoholic beverage to 0.1 ppm or more. (9) A method for imparting a satisfying taste to an alcoholic beverage containing a sweet component, a sour component, and α-pinene or β-pinene and having an extract content of 3.0% or less, (a) adjusting the sugar-acid ratio to 2 to 18; and (b) adjusting the total content of α-pinene and β-pinene relative to the total amount of the alcoholic beverage to 0.1 ppm or more.

[0009] According to the present invention, there is provided an alcoholic beverage having a satisfying taste, which contains a sweet component, a sour component, and pinene. This beverage does not have excessive sourness or sweetness, and has a satisfying taste.

[0010] According to one embodiment of the present invention, there is provided an alcoholic beverage (hereinafter sometimes referred to as "the alcoholic beverage of the present invention") comprising a sweet component, a sour component, and α-pinene or β-pinene. The extract content of this alcoholic beverage is 3.0% or less. The sugar-acid ratio of sugar to acid contained in this alcoholic beverage is 2 to 18. Furthermore, the total content of α-pinene and β-pinene relative to the total volume of this alcoholic beverage is 0.1 ppm or more.

[0011] In this specification, "alcoholic beverage" means a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act.

[0012] In this specification, the unit "ppm" is synonymous with "mg / L."

[0013] As used herein, "drinking response" is also referred to as body, and refers to the sensation of having a rich, heavy flavor when drunk and feeling resistance in the throat when swallowing. Furthermore, as used herein, "imparting drinking response" encompasses both enhancing the drinking response that alcoholic beverages inherently have and adding drinking response to alcoholic beverages that do not have drinking response.

[0014] The content of extract components in the alcoholic beverage of the present invention is not particularly limited as long as it is 3.0% or less relative to the total volume of the alcoholic beverage, but is preferably 2.0% or less. Here, "extract components" refers to non-volatile components as defined by the Liquor Tax Act of Japan, and is defined as the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15°C. The content of extract components in a beverage can be measured using the analytical method prescribed by the National Tax Agency of Japan. In this specification, the content of extract components is expressed as a percentage (unit: % ) of the weight of a given volume of alcoholic beverage.

[0015] In the alcoholic beverage of the present invention, the extract content can be kept low by using distilled alcohol as the alcohol source, reducing the amount of raw materials with a high solid content, such as fruit juice and sugar, etc. However, as long as the extract content is 3.0% or less, it is possible to use raw materials that provide extract, such as raw materials and food additives such as fruit juice, dietary fiber, flavorings, plant extracts, animal extracts, acidic components, colorings, sugars, and sweeteners.

[0016] The alcoholic beverage of the present invention comprises a sweet component and a sour component.

[0017] The sweetening component contained in the alcoholic beverage of the present invention is not particularly limited as long as it is a component commonly used in foods and beverages, and examples thereof include sugars such as glucose, sucrose, fructose, isomerized sugar, and maltose, sugar alcohols such as sorbitol and maltitol, natural sweeteners such as stevia, glycyrrhizin, and thaumatin, and artificial sweeteners such as acesulfame potassium, aspartame, saccharin, sucralose, and alitame. Sweetening components include not only components added during the production process of alcoholic beverages, but also components derived from the raw materials of alcoholic beverages (e.g., fruit juice, fruit pieces, etc.). The sweetening component contained in the alcoholic beverage of the present invention is preferably one or more selected from the group consisting of glucose, sucrose, fructose, isomerized sugar, and maltose.

[0018] The sour components contained in the alcoholic beverage of the present invention are not particularly limited as long as they are components commonly contained in foods and beverages, and examples thereof include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, gluconic acid, succinic acid, and fumaric acid, inorganic acids such as phosphoric acid, and salts thereof such as sodium salts, potassium salts, calcium salts, and magnesium salts. Sour components include not only components added during the alcohol production process, but also components derived from the raw materials of the alcoholic beverage (e.g., fruit juice, fruit pieces, etc.). The sour components contained in the alcoholic beverage of the present invention are preferably one or more selected from the group consisting of lactic acid, citric acid, malic acid, tartaric acid, acetic acid, gluconic acid, succinic acid, fumaric acid, phosphoric acid, and salts thereof.

[0019] The ratio of the sugar concentration (% (w / v)) converted into sucrose to the acid concentration (% (w / v)) converted into citric acid in the alcoholic beverage of the present invention (sugar-acid ratio = sugar concentration converted into sucrose / acid concentration converted into citric acid) is not particularly limited as long as it is 2 to 18, but is preferably 3 to 13 when the extract content is 2.0% or less, and preferably 2 to 10 when the extract content is more than 2.0%.

[0020] The content of the sweetening component in the alcoholic beverage of the present invention is not particularly limited, but in terms of the sugar concentration in terms of sucrose, it is preferably 0.2 to 3.0 w / v%, more preferably 0.5 to 1.5 w / v%, and still more preferably 0.65 to 1.25 w / v% with respect to the total amount of the alcoholic beverage.

[0021] The sugar concentration in terms of sucrose in the alcoholic beverage is a value obtained by multiplying the solid content concentration (%(w / v)) of the sweetening component contained in the alcoholic beverage by the relative sweetness of the sweetening component. When the alcoholic beverage contains two or more sweetening components, the sugar concentration in terms of sucrose is calculated for each type of sweetening component, and the sum of the sugar concentrations in terms of sucrose of each sweetening component is taken as the sugar concentration in terms of sucrose in the alcoholic beverage. The concentration of the sweetening component in the beverage can be measured, for example, using a liquid chromatography / mass spectrometry (LC / MS) system. Specifically, it can be measured according to the following measuring instruments and conditions. <Measuring Instruments> LC / MS system (manufactured by Waters) Sample manager (2767) Binary gradient module (2545) PDA detector (2998) Quadrupole MS detector (3100) System organizer (SFO) HPLC pump (515) Column (manufactured by Waters, Atlantis T3, C18 column, particle size 5 μm, inner diameter 4.6 mm, column length 150 mm) <LC Analysis Conditions> Column temperature: Room temperature (about 25 °C) Mobile phase composition: Mobile phase A 0.1% (v / v) formic acid ultrapure water Mobile phase B 0.1% (v / v) formic acid acetonitrile Mobile phase flow rate: 1.5 ml per minute (constant) 0.0 - 8.0 minutes A phase 90.0% (v / v) B phase 10.0% (v / v) 8.0 - 10.10 minutes A phase 40.0% (v / v) B phase 60.0% (v / v) 10:10~12:20, Phase A 0% (v / v), Phase B 100.0% (v / v) 12:20~20:00, Phase A 90.0% (v / v), Phase B 10.0% (v / v) Ionization Mode: ESI, Negative Mode Capillary Voltage: 2.0 kV Cone Voltage: 30 V SIM: Sucralose m / z = 395 Aceulfame Potassium m / z = 161.7

[0022] Regarding the sugar composition in alcoholic beverages, it can be determined using known analytical means such as ion chromatography etc.

[0023] "Sweetening component" means a component that can impart sweetness to beverages, for example, a sweetening component with a relative sweetness of 0.05 or more. The sweetening component is not particularly limited as long as it is a component usually used as a component contained in foods and beverages. For example, sugars such as glucose, sucrose, fructose, isomerized sugar, maltose, sugar alcohols such as sorbitol, maltitol, natural sweeteners such as stevia, glycyrrhizin, thaumatin, artificial sweeteners such as aceulfame potassium, aspartame, saccharin, sucralose, alitame, etc. are included. The sweetening component includes not only components added in the manufacturing process of alcoholic beverages but also components derived from raw materials of alcoholic beverages (for example, fruit juice, fruit pieces, etc.).

[0024] "Relative sweetness" is a parameter indicating the relative sweetness intensity of each sweetening component when the sweetness of 1% (w / v) sucrose is set to 1. In the present invention, the relative sweetness of each sweetening component is as follows. Glucose: 0.7 Fructose: 0.6 Maltose: 0.4 Sorbitol: 0.7 Maltitol: 0.8 Stevia: 150 Glycyrrhizin: 170 Thaumatin: 3000 Acesulfame potassium: 200 Aspartame: 200 Saccharin: 300 Sucralose: 500 Alitame: 2000

[0025] The content of sour components in the alcoholic beverage of the present invention is not particularly limited, but is preferably 0.06 to 0.5 w / v%, more preferably 0.08 to 0.45 w / v%, and even more preferably 0.16 to 0.45 w / v%, in terms of the acid concentration converted to citric acid, relative to the total volume of the alcoholic beverage.

[0026] The acid concentration in an alcoholic beverage, calculated as citric acid, is the value obtained by multiplying the concentration (% (w / v)) of the sour component contained in the alcoholic beverage by the relative acidity of that sour component. If an alcoholic beverage contains two or more sour components, the acid concentration in citric acid is calculated for each sour component, and the sum of the acid concentrations in citric acid of each sour component is taken as the acid concentration in citric acid of the alcoholic beverage. The concentrations of citric acid and acids other than citric acid in beverages can be measured using BCOJ Beer Analysis Method-2003 8.24.2 Capillary Electrophoresis.

[0027] "Sour component" refers to a component that can impart a sour taste to a beverage, for example, a sour component with a relative acidity of 0.05 or higher. The sour component is not particularly limited as long as it is a component commonly contained in foods and beverages, and examples include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, gluconic acid, succinic acid, and fumaric acid, inorganic acids such as phosphoric acid, and salts thereof such as sodium salts, potassium salts, calcium salts, and magnesium salts. Sour components include not only components added during the alcohol production process, but also components derived from the raw materials of alcoholic beverages (e.g., fruit juice, fruit pieces, etc.).

[0028] "Relative acidity" is a parameter that indicates the relative intensity of the sourness of each sour component when the acidity of 1% (w / v) citric acid is set to 1. In the present invention, the relative acidity of each sour component is defined as follows: Lactic acid: 1.15 Sodium citrate: 0.74 Malic acid: 1.1 Tartaric acid: 1.25 Acetic acid: 1.05 Gluconic acid: 0.65 Succinic acid: 1.15 Fumaric acid: 1.65 Phosphoric acid: 2.25

[0029] The alcoholic beverage of the present invention comprises α-pinene or β-pinene.

[0030] As used herein, "α-pinene" refers to the compound with the IUPAC name "(1S,5S)-2,6,6-trimethylbicyclo[3.1.1]hept-2-ene ((1S)-(-)-α-pinene)" and the compound with the IUPAC name "(1R)-2,6,6-trimethylbicyclo[3.1.1]hept-2-ene ((1R)-(+)-α-pinene)."

[0031] As used herein, "β-pinene" refers to the compound with the IUPAC name "(1R,5R)-6,6-dimethyl-2-methylenebicyclo[3.1.1]heptane ((1R)-(+)-β-pinene)" and the compound with the IUPAC name "(1S,5S)-6,6-dimethyl-2-methylenebicyclo[3.1.1]heptane ((1S)-(-)-β-pinene)."

[0032] The total content of α-pinene and β-pinene contained in the alcoholic beverage of the present invention is not particularly limited as long as it is 0.1 ppm or more relative to the total amount of the alcoholic beverage, but is preferably 0.2 ppm or more.

[0033] According to a preferred embodiment of the present invention, the α-pinene or β-pinene in the alcoholic beverage of the present invention is derived from gin or gin flavor. Therefore, the alcoholic beverage of the present invention preferably contains gin or gin flavor.

[0034] Here, "gin" refers to a distilled alcoholic beverage made by saccharifying, fermenting, and distilling grains such as barley, rye, and potato, and then adding the aroma of herbaceous roots, bark, and botanical components (botanical components), including juniper berries. Therefore, the gin contained in the alcoholic beverage of the present invention uses botanicals as an ingredient and contains at least juniper berries as a botanical. In addition to juniper berries, other botanical components that can be used include coriander seeds, angelica root, angelica seeds, cardamom seeds, cinnamon, bitter orange peel, lemon peel, yuzu, green tea, and ginger. Other botanical components that can be used include the fruit, juice, pulp, peel, and bark of citrus fruits, such as oranges, grapefruits, lemons, limes, mandarins, yuzu, kabosu, and iyokan. Furthermore, the gin contained in the alcoholic beverage of the present invention may be an infused liquor obtained by infusing fruit in alcohol, or a distilled liquor obtained by further distilling the infused liquor. When infusing fruit in alcohol, the entire fruit may be infuse, or the peel may be infuse. Alternatively, the fruit may be cut into appropriate sizes, frozen, or crushed before infusing. Furthermore, the gin contained in the alcoholic beverage of the present invention may be, for example, a distilled liquor obtained by infusing lemon peel and distilling it, and it is also possible to use gin as a citrus infused distilled liquor.

[0035] Juniper berries are cones of the common juniper (Juniperus communis). Coarsely ground juniper berries are more preferred as the juniper berries used in the gin contained in the alcoholic beverage of the present invention. Here, "coarsely ground" means dividing (splitting) the cone into two or more pieces, and is also called "cracking." However, "coarsely ground" does not include crushing the cone. By appropriately dividing the juniper berry cone, the total cross-sectional area of ​​the cone can be adjusted to an appropriate range. According to a more preferred embodiment of the present invention, the juniper berries are coarsely ground so that 2 to 8 crushed pieces are obtained from one juniper berry.

[0036] The gin content in the alcoholic beverage of the present invention is not particularly limited and may be adjusted appropriately depending on the strength of the flavor of the specific gin used, but can be, for example, in the range of 1 to 30 v / v%, preferably in the range of 3 to 20 v / v%, and more preferably in the range of 5 to 10 v / v%.

[0037] The gin flavor contained in the alcoholic beverage of the present invention has a flavor characteristic of gin, a distilled alcoholic beverage. Gin flavors may be commercially available or may be prepared based on known recipes (see "Latest Fragrance Dictionary," by Soichi Arai, Akio Kobayashi, Izumi Yajima, and Michiaki Kawasaki, Asakura Shoten, p. 525, Table 7.86, Dry Gin Flavor Recipe Example). The gin flavor may, for example, comprise 0.5 to 50 v / v% of an oil base and 50 to 99.5 v / v% of a solvent component. Typically, the main component of the oil base of a gin flavor is juniper berry oil. The content of the gin flavor in an alcoholic beverage is not particularly limited and may be adjusted as appropriate depending on the flavor intensity of the specific gin flavor used. However, it can be generally within the range of 0.01 to 2.0 v / v%, preferably 0.02 to 1.0 v / v%, and more preferably 0.03 to 0.5 v / v%.

[0038] The α-pinene or β-pinene content in the alcoholic beverage of the present invention can be measured by gas chromatography / mass spectrometry (GC / MS). Such measurements can be performed using a commercially available GC instrument (e.g., GC7890B, manufactured by Agilent), MS instrument (e.g., 7000D, manufactured by Agilent), and column (e.g., VF-5MS, manufactured by Agilent). For more accurate content measurements, it is desirable to use a calibration curve prepared based on measurements of several control samples with known concentrations. For pretreatment, 0.5 ml of an internal standard solution (2 ppm fluorobenzene) is added to 10 ml of a degassed sample, followed by addition of 5 ml of chloroform and shaking. Liquid-liquid extraction is then performed to collect the chloroform layer, which can then be used for measurement.

[0039] The alcohol content of the alcoholic beverage (final product) of the present invention is not particularly limited, but is preferably 3 to 15 v / v%, more preferably 5 to 12 v / v%, and even more preferably 6 to 9 v / v%. The alcohol content can be adjusted by adding an ethanol-containing material whose safety as a food product has been confirmed. Examples of the ethanol-containing material include raw material alcohol and distilled alcohol (spirits), and preferred examples of distilled alcohol include gin, vodka, shochu, tequila, and rum.

[0040] The alcoholic beverage of the present invention may contain other ingredients used in the production of beverages, such as colorings, flavorings, and food additives (e.g., foaming and foam retention improvers, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.).

[0041] Other components used in the production of the alcoholic beverage of the present invention include bitter components. Such bitter components are not particularly limited as long as they are commonly used as components of foods and beverages. For example, the bark or fruit used as a bitter component may be used as such, or dried versions thereof, or extracts thereof, or processed extracts, flavorings, etc., may also be used. Compounds commonly used as bitter components may also be used. These compounds are not particularly limited as long as they are commonly used as components of foods and beverages. Examples include quinine, quinidine, cinchonine, quassin, neoquassin, naringin, hesperidin, quassin, caffeine, and isohumulones, and are preferably derived from bark or fruit. Therefore, according to a preferred embodiment of the present invention, the alcoholic beverage of the present invention comprises a bitter component. More preferably, the bitter component is a bark- or fruit-derived bitter component. More preferably, the bark- or fruit-derived bitter component is one or more selected from the group consisting of quinine, quinidine, cinchonine, quassin, neoquassin, naringin, and hesperidin. Such bitter components may be derived from, for example, tonic water, or may be, for example, bitter persimmon extract (an extract containing quassin and neoquassin) or cinchona extract (an extract containing quinine, quinidine, and cinchonine). According to a preferred embodiment of the present invention, the bitter component contained in the alcoholic beverage of the present invention is naringin.

[0042] The alcoholic beverage of the present invention includes those classified as liqueurs and spirits. Spirits, as defined by the Liquor Tax Act, are alcoholic beverages that do not fall into the categories of sake or whiskey and have an extract content of less than 2%, while liqueurs, as defined by the Liquor Tax Act, are alcoholic beverages made from alcoholic beverages and sugars or other items (including alcoholic beverages) and have an extract content of 2% or more. The alcoholic beverage of the present invention can be one in which carbon dioxide is injected, i.e., a carbonated beverage. The carbon dioxide pressure can be adjusted as desired, for example, within the range of 0.05 to 0.24 MPa (gas pressure at 20°C). According to one embodiment of the present invention, the sugar content of the alcoholic beverage of the present invention can be an amount equivalent to "zero sugars," as defined by the Food Labeling Standards of the Consumer Affairs Agency of Japan.

[0043] The pH of the alcoholic beverage of the present invention is not particularly limited, but is preferably 3.0 to 7.0.

[0044] The alcoholic beverage of the present invention can be provided as a packaged beverage. The container used for the alcoholic beverage of the present invention may be any container commonly used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch, with metal cans, barrels, plastic bottles (e.g., a PET bottle), or bottles being preferred.

[0045] The alcoholic beverage of the present invention comprises a sweet component, a sour component, and α-pinene or β-pinene. Such an alcoholic beverage can be produced by blending the sweet component, the sour component, and α-pinene or β-pinene or by adjusting the contents thereof during the production process of the alcoholic beverage. The blending of the sweet component, the sour component, and α-pinene or β-pinene may be achieved by blending each of these components themselves, or by blending raw materials containing each of these components. Furthermore, the contents of the sweet component, the sour component, and α-pinene or β-pinene may be adjusted by increasing or decreasing the amounts of each of these components themselves or by increasing or decreasing the amounts of raw materials containing each of these components.

[0046] One embodiment of the present invention provides a method for producing an alcoholic beverage containing a sweet component, a sour component, and α-pinene or β-pinene, and having an extract content of 3.0% or less. This method comprises the steps of (a) adjusting the sugar-acid ratio to 2 to 18, and (b) adjusting the total content of α-pinene and β-pinene relative to the total volume of the alcoholic beverage to 0.1 ppm or more. In this method, the order in which steps (a) and (b) are performed is not particularly limited. That is, in this method, step (a) may be performed first, step (b) may be performed first, or steps (a) and (b) may be performed simultaneously.

[0047] According to a preferred embodiment of the present invention, the raw material containing α-pinene or β-pinene is gin or gin flavor. Therefore, it is preferable to produce a beverage by blending a sweet component, a sour component, and gin or gin flavor or adjusting the blending amounts of these components during the beverage production process.

[0048] Another aspect of the present invention provides a method for imparting a satisfying taste to an alcoholic beverage containing a sweet component, a sour component, and α-pinene or β-pinene, and having an extract content of 3.0% or less. This method comprises the steps of (a) adjusting the sugar-acid ratio to 2 to 18, and (b) adjusting the total content of α-pinene and β-pinene relative to the total volume of the alcoholic beverage to 0.1 ppm or more. In this method, the order in which steps (a) and (b) are performed is not particularly limited. That is, in this method, step (a) may be performed first, step (b) may be performed first, or steps (a) and (b) may be performed simultaneously. [Example]

[0049] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0050] Example 1: Examination of conditions for imparting a satisfying drinking experience to a gin-flavored alcoholic beverage In order to find the optimum conditions for imparting a satisfying drinking experience to a gin-flavored alcoholic beverage, beverage samples of Examples 1 to 9 and Comparative Examples 1 to 4 shown in Table 1 below were produced, and sensory evaluation was performed on each beverage sample. The composition of the beverage samples is shown below. Gin flavor 0.2v / v% Alcohol (gin) 7.3v / v% Carbon dioxide pressure 0.20MPa Acidity component: Citric acid: sodium citrate = 2:1, blended to achieve acid concentrations (concentration converted to citric acid) of 0.08, 0.16, and 0.41 w / v% Sweetener: Glucose-fructose corn syrup is blended to achieve various sugar concentrations (concentrations converted to sucrose) (0.0, 0.5, 0.75, 1.0, 1.5 w / v%) [Table 1]

[0051] The pinene content (total of α-pinene and β-pinene) in each beverage sample was determined by pretreatment, in which 0.5 ml of internal standard solution (2 ppm fluorobenzene) was added to 10 ml of each degassed beverage sample, 5 ml of chloroform was added, and the mixture was shaken. Afterwards, liquid-liquid extraction was performed to collect the chloroform layer to prepare a measurement sample. The prepared measurement sample was then subjected to measurement by gas chromatography (GC / MS), and quantification was performed based on the measurement results. The following equipment and columns were used for GC / MS analysis. GC device GC7890B (manufactured by Agilent) MS device 7000D (manufactured by Agilent) Column: VF-5MS (Agilent)

[0052] A sensory evaluation of each beverage sample was conducted for its drinking response and taste (acidity and sweetness). The sensory evaluation was conducted by three panelists who are experts in evaluating beverages, and the three panelists assigned scores based on a five-point scale (in increments of 1 point) as shown in Tables 2 and 3 below. Prior to the sensory evaluation, the panelists discussed and agreed on the characteristics of the evaluation items, assigning the acidity of the beverage sample of Comparative Example 1 a score of "5 points" and the sweetness a score of "1 point," and the acidity of the beverage sample of Comparative Example 4 a score of "1 point" and the sweetness a score of "5 points," so that each panelist had a common understanding. [Table 2] [Table 3]

[0053] The results are shown in Table 4 below. [Table 4]

[0054] Table 4 suggests that the gin-flavored alcoholic beverages of each Example, which had a sugar-acid ratio of 2 to 18, did not have excessive sourness or sweetness and were satisfying to drink.

Claims

1. An alcoholic beverage containing a sweet component, a sour component, and α-pinene or β-pinene, and having an extract content of 3.0% or less, The sugar-acid ratio is 2 to 18, An alcoholic beverage having a total content of α-pinene and β-pinene of 0.1 ppm or more relative to the total amount of the alcoholic beverage.

2. 10. The alcoholic beverage of claim 1, comprising gin or a gin flavor.

3. 2. The alcoholic beverage according to claim 1, wherein the sweetening component is one or more selected from the group consisting of glucose, sucrose, fructose, isomerized sugar, and maltose.

4. 2. The alcoholic beverage according to claim 1, wherein the sour component is one or more selected from the group consisting of lactic acid, citric acid, malic acid, tartaric acid, acetic acid, gluconic acid, succinic acid, fumaric acid, phosphoric acid, and salts thereof.

5. The alcoholic beverage according to claim 1, wherein the extract content is 2.0% or less.

6. The alcoholic beverage according to claim 1, wherein the sugar concentration of the sweetening component relative to the total amount of the alcoholic beverage is 0.2 to 3.0 w / v% in terms of sucrose.

7. The alcoholic beverage according to claim 1, wherein the acid concentration of the sour component relative to the total amount of the alcoholic beverage is 0.06 to 0.5 w / v% in terms of citric acid.

8. A method for producing an alcoholic beverage containing a sweet component, a sour component, and α-pinene or β-pinene, and having an extract content of 3.0% or less, comprising: (a) adjusting the sugar-acid ratio to 2 to 18; and (b) adjusting the total content of α-pinene and β-pinene relative to the total amount of the alcoholic beverage to 0.1 ppm or more.

9. A method for imparting a satisfying taste to an alcoholic beverage having an extract content of 3.0% or less, the alcoholic beverage comprising a sweet component, a sour component, and α-pinene or β-pinene, (a) adjusting the sugar-acid ratio to 2 to 18; and (b) adjusting the total content of α-pinene and β-pinene relative to the total amount of the alcoholic beverage to 0.1 ppm or more.

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