Bottled alcoholic beverages

Abstract

Offering bottled alcoholic beverages that are low in alcohol and sweetness, yet have an enhanced alcoholic flavor. [Solution] A packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v%, a sweetness value of 6.0 g / 100 mL or less, and a β-damascenone concentration of 1000 to 2000 ppb; a method for producing a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 or less, including a step of adjusting the β-damascenone concentration to 1000 to 2000 ppb; and a method for improving the flavor of a packaged alcoholic beverage, characterized by adjusting the β-damascenone concentration to 1000 to 2000 ppb in a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less.

Description

Technical Field

[0001] The present invention relates to a container-packed alcoholic beverage, a method for producing a container-packed alcoholic beverage, and a method for improving the flavor of a container-packed alcoholic beverage.

Background Art

[0002] Alcoholic beverages flavored by adding fruit juice, flavoring, sweeteners, acidulants, etc. to base liquors such as raw material alcohol and distilled liquors such as shochu, gin, and vodka are widely preferred. In recent years, due to their convenience, the market for container-packed alcoholic beverages represented by canned shochu highballs and the like as RTD (Ready To Drink) beverages filled in containers has been expanding.

[0003] Among container-packed alcoholic beverages, low-alcohol beverages with an alcohol concentration of about 3.5% or less and so-called non-alcoholic beverages are supported by people for health reasons or those who want to enjoy the taste of a genuine liquor and the atmosphere of a drinking occasion without getting too drunk, and the needs for such beverages are increasing. However, low-alcohol beverages have a problem that due to the low alcohol concentration, the unique richness, depth, and complexity of taste inherent in alcohol are insufficient, resulting in a lack of the taste of a genuine liquor. This problem becomes more prominent in low-alcohol and even lower-sweetness alcoholic beverages.

[0004] Several techniques have been reported to improve the flavor and aroma of low-alcohol beverages so that they can achieve the taste and alcoholic sensation of authentic alcoholic beverages. For example, Patent Document 1 discloses that the sweetness and slight bitterness of acesulfame potassium contribute to a "sake-like taste," and that by adding a certain amount of maltooligosaccharide of a specific degree of polymerization to a low-alcohol beverage in addition to acesulfame potassium, it is possible to impart not only sweetness and bitterness, but also a rich, full-bodied taste and a rounded flavor that lingers on the tongue. Furthermore, Patent Document 2 discloses that by adding 1,2,3-triacetoxypropane at a concentration of 7 to 1300 ppm to a beverage with a pH of 2 to 5 and an alcohol content of 2.8 v / v% or less, the sake-like taste can be improved. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2016-127812 [Patent Document 2] Japanese Patent Publication No. 2017-212932 [Overview of the project] [Problems that the invention aims to solve]

[0006] However, the methods disclosed in Patent Documents 1 and 2 still had room for improvement in terms of enhancing the alcoholic taste of low-alcohol beverages.

[0007] The present invention aims to provide a method for enhancing the alcoholic taste while maintaining low alcohol content and low sweetness, and a packaged alcoholic beverage obtained by this method. [Means for solving the problem]

[0008] The inventors have diligently researched to solve the above problems and have found that in alcoholic beverages with an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less, β-damascenone (beta-damascenones:C) can be added. 13 H 18 We discovered that by including a specific amount of O), it is possible to enhance the characteristic richness, depth of flavor, and complexity of taste inherent in alcohol itself, thereby enhancing the overall alcoholic experience, and thus completed the present invention.

[0009] In other words, the packaged alcoholic beverage, the method for producing the packaged alcoholic beverage, and the method for improving the flavor of the packaged alcoholic beverage according to the present invention are as follows [1] to

[12] . [1] The alcohol concentration is 0.1 to 3.5 v / v%, The sweetness value is 6.0g / 100mL or less. A bottled alcoholic beverage with a β-damascenone concentration of 1 to 2000 ppb. [2] The containerized alcoholic beverage according to [1], wherein the ratio of β-damascenone concentration (ppb) to alcohol concentration (v / v%) is 0.5 to 1000. [3] The containerized alcoholic beverage according to [1] or [2], wherein the β-damascenone concentration is 10 to 2000 ppb. [4] A bottled alcoholic beverage having a citrus flavor, according to any of [1] to [3] above. [5] A bottled alcoholic beverage containing limonene, according to any of [1] to [4] above. [6] A bottled alcoholic beverage according to [5] above, having a limonene concentration of 0.1 to 10 ppm. [7] A packaged alcoholic beverage according to any of the above [1] to [6], having an acidity of 0.35 g / 100 mL or less when converted to citric acid. [8] A bottled alcoholic beverage according to any of the above [1] to [7], which contains carbon dioxide. [9] A bottled alcoholic beverage according to the above [8], wherein the carbon dioxide pressure is between 1.5 and 3.5 gas volumes.

[10] A bottled alcoholic beverage according to any of the above [1] to [9], having an alcohol concentration of 0.1 to 3.5 v / v%.

[11] The process includes adjusting the β-damascenone concentration to 1 to 2000 ppb, A method for producing a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less.

[12] In a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less, A method for improving the flavor of a bottled alcoholic beverage, characterized by adjusting the β-damascenone concentration to 1 to 2000 ppb. [Effects of the Invention]

[0010] The packaged alcoholic beverage according to the present invention, despite being low in alcohol and low in sweetness, possesses the unique richness, depth and complexity of flavor inherent in alcohol itself, enhancing the sense of alcohol and making it highly palatable. Furthermore, the method for producing a packaged alcoholic beverage and the method for improving the flavor of a packaged alcoholic beverage according to the present invention make it possible to produce a packaged alcoholic beverage with an enhanced alcoholic taste, low alcohol content, and low sweetness. [Modes for carrying out the invention]

[0011] In the present invention and this specification, "packaged alcoholic beverage" means an alcoholic beverage filled in a container. In the present invention and this specification, an alcoholic beverage may be any beverage containing alcohol, and may be a sparkling beverage or a non-sparkling beverage. It may also be a beverage produced through a fermentation process or a beverage produced without a fermentation process. Specifically, the alcoholic beverages in the present invention include non-sparkling alcoholic beverages such as distilled spirits and liqueurs such as vodka, whiskey, brandy, shochu, rum, spirits, and gin; sparkling alcoholic beverages such as beer-flavored alcoholic beverages (alcoholic beverages having the same or similar flavor, taste, and texture as beer), sparkling wine, and cider; and cocktails such as chuhai, which are made by mixing non-sparkling alcoholic beverages such as distilled spirits and liqueurs with non-alcoholic beverages such as juice, soft drinks, cider, ramune, and carbonated water.

[0012] In the present invention and this specification, "sake-like taste" refers to the "sake-like flavor" that is perceived comprehensively through the unique richness, depth of flavor, and complexity inherent in alcohol itself.

[0013] In the present invention and this specification, "sweetness value" is a parameter indicating the intensity of sweetness of a beverage, and is a parameter determined by converting the amount of sweeteners contained in the beverage to sucrose from the perspective of sweetness. Specifically, for each sweetener contained in the beverage, the amount of each sweetener converted to sucrose (g / 100mL) is determined by multiplying its concentration (g / 100mL) by the "sweetness level" of that sweetener. The sum of the sucrose-converted amounts of all sweeteners contained in the beverage (g / 100mL) is then determined as the "sweetness value" of the beverage.

[0014] Note that the "sweetness level" is a parameter indicating the intensity of the sweetness of each sweetener when compared with sucrose. In the present invention, the value of "sweetness level" described in "Beverage Terminology Dictionary, published on June 25, 1999, by Vivage Japan Co., Ltd., Capital 11" is adopted. When there is a range in the sweetness level value, the median value is adopted. For example, the sweetness levels of typical sweeteners are, for example, glucose is 0.65, fructose is 1.5, sucralose is 600, acesulfame potassium is 200, and aspartame is 200.

[0015] The canned alcoholic beverage according to the present invention has an alcohol concentration of 0.1 to 3.5 v / v%, a sweetness value of 6.0 g / 100 mL or less, and a β-damascenone concentration of 1 to 2000 ppb. Generally, alcoholic beverages with a weak sweetness have a refreshing aftertaste, but have a low kokumi taste and body sensation derived from sweetness. In contrast, the canned alcoholic beverage according to the present invention contains a specific amount of β-damascenone, so that despite being low in alcohol and low in sweetness, the unique kokumi taste, taste thickness, and complexity of alcohol itself are imparted or enhanced, and the alcoholic feeling is enhanced. That is, by adding a specific amount of β-damascenone to a canned alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less, a canned alcoholic beverage with a high palatability, low in alcohol and low in sweetness, with an enhanced alcoholic feeling can be produced.

[0016] The alcohol concentration of the canned alcoholic beverage according to the present invention is not particularly limited as long as it is within the range of 0.1 to 3.5 v / v%. For example, the alcohol concentration of the canned alcoholic beverage according to the present invention is preferably 0.5 to 3.5 w / v%.

[0017] The sweetness value of the canned alcoholic beverage according to the present invention is not particularly limited as long as it is 6.0 g / 100 mL or less. For example, the sweetness value of the canned alcoholic beverage according to the present invention is preferably 0.5 to 6.0 g / 100 mL, and more preferably 1.0 to 6.0 g / 100 mL.

[0018] β-Damascenone is a type of ketone and is an aroma component contained in roses, coffee, sweet potato shochu, etc. The β-damascenone concentration in the container-packed alcoholic beverage according to the present invention is not particularly limited as long as it is within the range of 1 to 2000 ppb. For example, the β-damascenone concentration in the container-packed alcoholic beverage according to the present invention is preferably 10 ppb or more, more preferably 30 ppb or more. The β-damascenone concentration in the container-packed alcoholic beverage according to the present invention is preferably 1500 ppb or less, more preferably 1200 ppb or less, even more preferably 1000 ppb or less, and still more preferably 300 ppb or less.

[0019] In the container-packed alcoholic beverage according to the present invention, the ratio ([β-damascenone concentration (ppb)] / [alcohol concentration (v / v%)]) of the β-damascenone concentration (ppb) to the alcohol concentration (v / v%) (hereinafter sometimes referred to as "Dam / Alc ratio") is not particularly limited as long as it is a ratio at which the effect of enhancing the alcohol feeling by β-damascenone can be obtained. The Dam / Alc ratio of the container-packed alcoholic beverage according to the present invention is preferably 5 or more, more preferably 15 or more. Also, the Dam / Alc ratio of the container-packed alcoholic beverage according to the present invention is preferably 500 or less, more preferably 300 or less, even more preferably 200 or less, from the viewpoint of suppressing the influence of the aroma component of β-damascenone itself.

[0020] The means for incorporating β-damascenone into the container-packed alcoholic beverage according to the present invention is not particularly limited. For example, by using β-damascenone as a raw material, a container-packed alcoholic beverage containing β-damascenone can be produced. The raw material used may be β-damascenone derived from a synthetic or natural product, or a fragrance containing β-damascenone.

[0021] The bottled alcoholic beverage according to the present invention is preferably further enriched with limonene, as this enhances the alcoholic taste. Limonene is a terpene hydrocarbon found in abundance in essential oils obtained from citrus fruits, and it has a refreshing, crisp aroma common to citrus fruits. When the bottled alcoholic beverage according to the present invention contains limonene, the limonene concentration of the bottled alcoholic beverage according to the present invention is preferably 0.1 ppm or more, more preferably 0.5 ppm or more, and even more preferably 1.0 ppm or more. The limonene concentration of the bottled alcoholic beverage according to the present invention is preferably 20 ppm or less, more preferably 15 ppm or less, and even more preferably 10 ppm or less.

[0022] The means by which limonene is incorporated into the packaged alcoholic beverage according to the present invention are not particularly limited. For example, a packaged alcoholic beverage containing limonene can be produced by using limonene as a raw material. The raw material used may be synthetic or limonene extracted and purified from natural products, or a flavoring containing limonene. The packaged alcoholic beverage according to the present invention is preferably produced using citrus juice, essential oil, or a citrus flavoring containing limonene as a raw material.

[0023] Furthermore, the concentrations of β-damascenone and limonene in the packaged alcoholic beverage according to the present invention can be quantified, for example, by GC-MS (gas chromatography-mass spectrometry).

[0024] The packaged alcoholic beverage according to the present invention preferably has a citrus flavor. In the present invention and this specification, "citrus-flavored beverage" means a beverage that possesses the flavor of citrus fruits. A citrus-flavored beverage is not particularly limited as long as it has a flavor that evokes any citrus fruit in the drinker, and includes beverages containing citrus juice or beverages containing characteristic aroma components of citrus fruits. Examples of citrus fruits include mandarin oranges, oranges, summer oranges, lemons, yuzu, sudachi, kabosu, grapefruit, shikwasa, hassaku, and lime. When a packaged alcoholic beverage according to the present invention has a citrus flavor, the citrus flavor may be the flavor of one type of citrus fruit or a combination of the flavors of two or more types of citrus fruits.

[0025] When the packaged alcoholic beverage according to the present invention is a beverage having a citrus flavor, it can be manufactured by, for example, incorporating citrus fruit juice, citrus peel essential oil, or citrus flavoring as raw materials. The fruit juice or peel essential oil can be prepared by conventional methods. In addition to or instead of citrus juice, the packaged alcoholic beverage according to the present invention may also contain citrus fruit or peel. Only one type of fruit juice may be used, or two or more types may be used in combination.

[0026] Citrus fragrances include those possessing the characteristic aroma components of citrus fruits. For example, characteristic aroma components of lemon include citral, limonene, nerol, geraniol, neryl acetate, and geranyl acetate, with citral accounting for more than half of the oxygen-containing compounds in lemon-derived essential oil. Characteristic aroma components of grapefruit include octanal, decanal, and nootkatone. Characteristic aroma components of yuzu include linalool, thymol, yuzunon®, and methyl N-methylanthranilate. Characteristic aroma components of orange include octanal, decanal, linalool, geranyl acetate, and sinensal.

[0027] As citrus flavorings, for example, those obtained by extracting aromatic components from the peel of citrus fruits with a solvent such as alcohol, or by concentrating them by vacuum distillation or atmospheric distillation, can be used. In addition, various commercially available citrus flavorings added to beverages can be used as appropriate. These citrus flavorings may be used individually or in combination of two or more types.

[0028] Fruit juice contains various fruit-derived components, including fructose. Therefore, when the packaged alcoholic beverage according to the present invention contains fruit juice, the sweetness value of the beverage is adjusted to be within the range of 6.0 g / 100 mL or less. For example, when the packaged alcoholic beverage according to the present invention contains fruit juice, the fruit juice content of the packaged alcoholic beverage according to the present invention is preferably 5 w / v% or less.

[0029] The extract content of the packaged alcoholic beverage according to the present invention is not particularly limited. For example, the extract content of the packaged alcoholic beverage according to the present invention is preferably 0.5 to 6.0 w / v%, and more preferably 1.0 to 2.5 w / v%. It may also be less than 0.5 w / v%.

[0030] The extract content is a numerical value indicating the amount of non-volatile solids contained in the beverage. The extract content is calculated at 15°C per 100 cm³ of original volume. 3 This refers to the number of grams of non-volatile components contained within. The extract content can be measured using the Fourth Revised Commentary on the National Tax Agency's Prescribed Analytical Methods (February 20, 1993, Fourth Revised Edition, published by the Japan Brewing Association).

[0031] The carbohydrate content of the packaged alcoholic beverage according to the present invention is not particularly limited. Preferably, the carbohydrate content of the packaged alcoholic beverage according to the present invention is 6.0 g / 100 mL or less, and more preferably 3.0 g / 100 mL or less.

[0032] Note that carbohydrates refer to carbohydrates other than dietary fiber. Carbohydrates can be calculated according to the method described in Appendix 2 of the Nutrition Labeling Standards (partially amended by Consumer Affairs Agency Notification No. 9 of 2009) (calculated by deducting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food).

[0033] The packaged alcoholic beverage according to the present invention may contain an acidulant. As the acidulant, phosphoric acid, organic acids, or salts thereof can be used. Examples of organic acids include citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, adipic acid, and fumaric acid. Examples of phosphoric acid and organic acid salts include sodium salts and potassium salts. These acidulants may be used individually or in combination of two or more.

[0034] The citric acid content of the bottled alcoholic beverage according to the present invention is not particularly limited and can be adjusted as appropriate considering the type of beverage and the desired product quality. The citric acid content of the bottled alcoholic beverage according to the present invention is preferably 1.0 g / 100 mL or less, more preferably 0.5 g / 100 mL or less, and even more preferably 0.35 g / 100 mL or less. The citric acid content of the bottled alcoholic beverage according to the present invention is preferably 0.01 g / 100 mL or more, and more preferably 0.15 g / 100 mL or more.

[0035] The acidity of beverages, converted to citric acid, is calculated based on the acidity measurement method specified on page 8 of the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007), under "Total Acid (Free Acid)." In detail, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of the sample and dilute it with water as needed. Titrate this with a 0.1 mol / L sodium hydroxide solution, using a pH meter to reach a endpoint of 8.2, and calculate the result using the following formula. In the formula, "A" is the titration volume (mL) of the 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the weight of the sample (g). Also, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution.

[0036] [Citric acid equivalent acidity (%)] = A × f × 100 / W × 0.0064

[0037] The packaged alcoholic beverage according to the present invention may be a non-carbonated beverage that does not contain carbon dioxide, or a carbonated beverage that contains carbon dioxide. If the packaged alcoholic beverage according to the present invention is a carbonated beverage, the carbon dioxide pressure is preferably 0.5 to 5.0 gas volume (GV), more preferably 1.0 to 4.0 GV, and even more preferably 1.5 to 3.5 GV.

[0038] The bottled alcoholic beverage according to the present invention can also be manufactured using various alcohols as a base liquor. The alcohol used as the base liquor may be raw material alcohol or alcoholic beverages manufactured by conventional methods. The alcoholic beverage may be a distilled spirit or a brewed alcoholic beverage. Examples of distilled spirits include vodka, whiskey, brandy, spirits, shochu, rum, gin, etc., and may also be liqueurs. Examples of brewed alcoholic beverages include beer, wine, cider, etc.

[0039] Preferably, the alcohol used as a raw material is one which has been fermented from molasses and refined to a high degree (for example, an alcohol concentration of 9 v / v% or higher). Since raw material alcohol is inexpensive, it can reduce manufacturing costs. In addition, because raw material alcohol has a low content of aromatic components compared to other base alcohols, it is easier to obtain a beverage with a clean taste.

[0040] The packaged alcoholic beverage according to the present invention may contain other ingredients in addition to alcohol and β-damascenone, as long as the effect of enhancing the alcoholic taste by β-damascenone is not impaired. Examples of such other ingredients include limonene, fruit juice, fruit, fruit peel, acidulant, carbon dioxide, carbonated water, sweetener, soft drink water, water-soluble dietary fiber, coloring agent, foaming agent, protein or its hydrolysate, yeast extract, raw water, antioxidant, emulsifier, etc.

[0041] Examples of sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweet-tasting amino acids, and high-intensity sweeteners. Examples of high-intensity sweeteners include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose. These sweeteners may be used individually or in combination of two or more.

[0042] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not digested or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soy fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolysate, pectin, and acacia gum. These water-soluble dietary fibers may be used individually or in combination of two or more types.

[0043] Examples of foaming agents include soy peptides, soy saponins, alginate esters, and quillaja saponins. These foaming agents may be used individually or in combination of two or more. Examples of protein hydrolysates include soy protein hydrolysates. These protein hydrolysates may be used individually or in combination of two or more. Examples of colorants include caramel coloring and other colorants commonly used in food and beverages. These colorants may be used individually or in combination of two or more.

[0044] Examples of antioxidants include sulfurous acid and vitamin C. These antioxidants may be used individually or in combination of two or more. Examples of emulsifiers include lecithin, saponins, sucrose fatty acid esters, and glycerin fatty acid esters. These emulsifiers may be used individually or in combination of two or more.

[0045] The packaged alcoholic beverage according to the present invention can be manufactured, for example, by a method (formulation method) of mixing each ingredient containing β-damascenone. The order in which the ingredients are mixed is not particularly limited. All ingredients may be added to the raw water at the same time, or the ingredients may be added sequentially, such as adding the remaining ingredients after dissolving the ingredients added first. Alternatively, for example, solid ingredients (e.g., powder or granular) and alcohol may be mixed with the raw water, or the solid ingredients may be prepared as an aqueous solution beforehand, and these aqueous solutions, alcohol, and raw water as needed may be mixed. Furthermore, heated ingredients may be added to the raw water, or the prepared formulation may be heated.

[0046] If insoluble matter is present in the prepared solution, it is preferable to remove the insoluble matter from the solution, such as by filtration. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration.

[0047] When the packaged alcoholic beverage according to the present invention is a sparkling alcoholic beverage, it can be manufactured, for example, by using carbonated water or sparkling soft drinks such as cider or ramune as raw materials. Alternatively, a sparkling alcoholic beverage can be manufactured by preparing a mixture of all raw materials except carbon dioxide, and then introducing carbon dioxide into this mixture. The introduction of carbon dioxide can be carried out by conventional methods.

[0048] Bottled alcoholic beverages can be manufactured by filling and sealing the manufactured alcoholic beverage into a container. Filling and sealing the container can be done by conventional methods. In addition, the empty space in the bottled alcoholic beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the amount of oxygen present in the container.

[0049] The containers used to fill the packaged alcoholic beverages according to the present invention are not particularly limited, and can include two-piece beverage cans, three-piece beverage cans, bottle cans, flexible containers, glass bottles, and the like. Examples of flexible containers include those made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate) into a bottle shape or the like. Flexible containers may be made of a single layer of resin or a multi-layer resin.

[0050] When the packaged alcoholic beverage according to the present invention is a carbonated beverage, a container with high pressure resistance is used. Currently, the manufacturer-guaranteed pressure resistance of aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans on the market is around 686 kPa at the highest. Considering the actual pressure resistance, it is approximately 3.2 GV or less when heat sterilization is required, and approximately 3.8 GV or less when heat sterilization is not required.

[0051] Furthermore, the packaged alcoholic beverage according to the present invention undergoes heat sterilization treatment as necessary during its manufacturing process. Heat sterilization treatment may be performed before or after filling the containers. Sterilization can be carried out by conventional methods such as UHT (ultra-high temperature) sterilization, pasteurization, or retort sterilization. [Examples]

[0052] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0053] [Example 1] We manufactured bottled alcoholic beverages containing β-damascenone at various concentrations and investigated the effects of β-damascenone on the taste and other aspects of alcohol.

[0054] Alcoholic beverages were manufactured using raw material alcohol (alcohol concentration 95% by volume), fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, β-damascenone, and carbonated water, with alcohol concentration, β-damascenone concentration, sweetness value, and citric acid equivalent acidity being the values ​​listed in Tables 1 and 2. These were then filled into containers. The gas pressure of each bottled alcoholic beverage was adjusted to 2.5 GV (gas volume).

[0055] For each bottled alcoholic beverage produced, a sensory evaluation was conducted by a panel of five trained and discriminatory individuals to assess the overall taste and flavor. The sensory evaluation was performed using a 7-point scale (-3 to +3) relative to a control sample (score 0) that did not contain β-damascenone. The average of the scores from all panels was used as the score for the evaluated beverage. The sensory evaluations of samples 1-1 to 1-6, listed in Tables 1 and 2, were conducted using sample 1-0 as the control.

[0056] Specifically, for the alcoholic taste, points were awarded as follows: +3 points if significantly stronger than the control, +2 points if stronger than the control, +1 point if slightly stronger than the control, 0 points if about the same as the control, -1 point if slightly weaker than the control, -2 points if weaker than the control, and -3 points if significantly weaker than the control. For the overall taste evaluation, points were awarded as follows: +3 points if significantly better than the control, +2 points if better than the control, +1 point if slightly better than the control, 0 points if about the same as the control, -1 point if slightly worse than the control, -2 points if worse than the control, and -3 points if significantly worse than the control. The evaluation results are shown in Tables 1 and 2.

[0057] [Table 1]

[0058] [Table 2]

[0059] As shown in Tables 1 and 2, in a bottled alcoholic beverage with an alcohol concentration of 2.0 v / v% and a sweetness value of 3.0 g / 100 mL, when β-damascenone was included in the range of 1 to 1000 ppb and the Dam / Alc ratio was 0.5 to 500, the alcoholic taste was enhanced without reducing palatability. Furthermore, when β-damascenone was included in the range of 10 to 1000 ppb, the overall taste evaluation improved. From these results, it was found that in low-alcohol, low-sweet bottled alcoholic beverages, the alcoholic taste can be enhanced and the flavor can be improved by including β-damascenone.

[0060] [Example 2] We manufactured bottled alcoholic beverages containing β-damascenone at various alcohol concentrations and investigated their alcoholic taste and other characteristics.

[0061] In the same manner as in Example 1, a bottled alcoholic beverage was produced with the alcohol concentration, β-damascenone concentration, sweetness value, and citric acid equivalent acidity values ​​listed in Table 3. Furthermore, the produced bottled alcoholic beverage was subjected to sensory evaluation in the same manner as in Example 1.

[0062] [Table 3]

[0063] The sensory evaluation of Sample 2-1 was conducted using Sample 2-0 as a control, and the sensory evaluation of Sample 3-1 was conducted using Sample 3-0 as a control. The evaluation results are shown in Table 3. As shown in Table 3, in bottled alcoholic beverages with an alcohol concentration of 0.5-3.5 v / v% and a sweetness value of 3.0 g / 100 mL, the inclusion of β-damascenone enhanced the alcoholic taste and improved the overall deliciousness evaluation.

[0064] [Example 3] We manufactured bottled alcoholic beverages containing β-damascenone at various sweetness levels and investigated their alcoholic taste and other characteristics.

[0065] In the same manner as in Example 1, a bottled alcoholic beverage was produced with the alcohol concentration, β-damascenone concentration, sweetness value, and citric acid equivalent acidity values ​​listed in Table 4. Furthermore, the produced bottled alcoholic beverage was subjected to sensory evaluation in the same manner as in Example 1.

[0066] [Table 4]

[0067] Sensory evaluations of samples 4-1 to 4-4 were conducted using sample 1-0 as a control. The evaluation results are shown in Table 4. As shown in Table 4, in bottled alcoholic beverages with an alcohol concentration of 2.0 v / v%, the inclusion of β-damascenone in a sweetness value range of 1.0 to 6.0 g / 100 mL enhanced the alcoholic taste and improved the overall deliciousness evaluation.

[0068] [Example 4] Limonene was added to a low-alcohol, low-sugar bottled alcoholic beverage containing β-damascenone, and the alcoholic taste and other characteristics were investigated.

[0069] Alcoholic beverages were manufactured using raw material alcohol (alcohol concentration 95% by volume), fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, β-damascenone, limonene, and carbonated water, with alcohol concentration, β-damascenone concentration, sweetness value, and citric acid equivalent acidity being the values ​​listed in Tables 5 and 6. These beverages were then filled into containers. The gas pressure of each bottled alcoholic beverage was adjusted to 2.5 GV (gas volume).

[0070] [Table 5]

[0071] [Table 6]

[0072] Sensory evaluations of samples 5-1 to 5-5 were conducted using sample 1-0 as a control. The evaluation results are shown in Tables 5 and 6. As shown in Tables 5 and 6, in a bottled alcoholic beverage with an alcohol concentration of 2.0 v / v% and a sweetness value of 3.0 g / 100 mL, adding limonene in the range of 1.0 to 10 ppm in addition to β-damascenone resulted in a stronger alcoholic taste and an improved overall evaluation of deliciousness.

Claims

1. The alcohol concentration is 0.1 to 3.5 v / v%, The sweetness value is 6.0 g / 100 mL or less. A bottled alcoholic beverage with a β-damascenone concentration of 1000 to 2000 ppb.

2. The packaged alcoholic beverage according to claim 1, wherein the ratio of β-damascenone concentration (ppb) to alcohol concentration (v / v%) is 0.5 to 1000.

3. A packaged alcoholic beverage according to claim 1 or 2, having a citrus flavor.

4. A packaged alcoholic beverage according to any one of claims 1 to 3, containing limonene.

5. The packaged alcoholic beverage according to claim 4, wherein the limonene concentration is 0.1 to 10 ppm.

6. A packaged alcoholic beverage according to any one of claims 1 to 5, wherein the acidity, converted to citric acid, is 0.35 g / 100 mL or less.

7. A packaged alcoholic beverage according to any one of claims 1 to 6, which contains carbon dioxide.

8. The packaged alcoholic beverage according to claim 7, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volumes.

9. A packaged alcoholic beverage according to any one of claims 1 to 8, wherein the alcohol concentration is 0.1 to 3.5 v / v%.

10. The process includes adjusting the β-damascenone concentration to 1000-2000 ppb. A method for producing a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less.

11. In a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less, A method for improving the flavor of a packaged alcoholic beverage, characterized by adjusting the β-damascenone concentration to 1000 to 2000 ppb.

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