Beverage containing quassin

Abstract

The purpose of the present invention is to provide a delicious beverage having a high degree of satisfaction. A beverage packed in a container, which is characterized by having a quassin content of 0.08-25 ppm (inclusive), a total phenol content of 4.5 ppm or more, an alcohol content of 9.5% (v / v) or less, a sweetness of 3.5 or less, and a sourness of 0.08 or more.

Description

This application is a divisional application of the patent application with application number 202180086881.1, whose application date is November 16, 2021 and invention name is “Beverages containing quasin”. Technical Field

[0001] The present invention relates to a novel beverage, a method for producing the beverage and a method for improving the flavor of the beverage. Background Art

[0002] There are various alcoholic beverages and alcoholic flavored beverages circulating on the market. In order to distinguish them from competing products, various improvements have been made to these beverages. Patent document 1 discloses that in order to address the problem that non-alcoholic beverages lack the richness of taste and have poor balance of aftertaste, a non-alcoholic beverage is provided, which contains a specific amount of aliphatic aldehydes with a carbon number of 5, such as 2-methylbutanal, and acetates such as isobutyl acetate. Patent document 2 discloses that zero-sugar alcoholic beverages containing citrus juice have insufficient or low thickness, richness and mouthfeel of taste, and this problem can be solved by adding a specific amount of maltitol to the base solution (basic solution) used for the manufacture of the alcoholic beverage. Patent document 3 discloses that in order to enhance the thickness of taste and drinkability of non-alcoholic beverages, a specific amount of water-soluble dietary fiber is added, and the content ratio of water-soluble dietary fiber to citric acid is adjusted to a specific range. Patent Document 4 discloses that in order to suppress the irritating sour taste and improve the kokumi feeling without increasing the calories in a carbonated beverage containing an acidity imparting agent (vitamin C, acidulant, etc.), a specific amount of catechins is blended into the beverage having a citric acidity within a specific range.

[0003] Patent Literature Patent Document 1: Japanese Patent No. 6230780 Patent Document 2: Japanese Patent No. 5498154 Patent Document 3: Japanese Patent No. 6541751 Patent Document 4: Japanese Patent Application Publication No. 2011-182683 Summary of the invention

[0004] As mentioned above, in the prior art, sweeteners are added to give beverages a rich taste. However, due to the increase in health awareness, the demand for beverages with suppressed sweetness is increasing, so it is difficult to continue to apply this method. In addition, beverages with suppressed sweetness sometimes taste as light as water, so that the sense of satisfaction cannot be sustained. The object of the present invention is to provide a beverage that can suppress sweetness and has a delicious taste with high satisfaction.

[0005] In view of the above situation, the inventor of the present application focused on the components that constitute the flavor of alcoholic beverages. After in-depth research, the inventor discovered components that are indicators of high taste satisfaction of beverages from among the various components present in alcoholic beverages. The inventor also confirmed that by properly blending these components, a beverage with high taste satisfaction can be obtained. The present invention was completed based on this insight.

[0006] The present invention provides the following contents, but is not limited thereto. 1. A container-packed beverage, characterized in that: The quassin content is 0.08 ppm or more and 25 ppm or less, Total phenol content is above 4.5ppm, Alcohol content is 9.5% (v / v) or less, The sweetness level is 3.5 or less, and The acidity is 0.08 or more. (2) The container-packed beverage according to (1), wherein the quassin content is 0.1 ppm or more. (3) The container-packed beverage according to (1) or (2), wherein the quassin content is 20 ppm or less. (4) The container-packed beverage according to any one of (1) to (3), wherein the sweetness level is 3.0 or less. (5) The container-packed beverage according to any one of (1) to (4), wherein the acidity is 0.1 or more. (6) The container-packed beverage according to any one of (1) to (5), wherein the total phenol content is 7 ppm or more. (7) The packaged beverage according to any one of (1) to (6), wherein the alcohol content is 3.0% (v / v) or less. (8) The container-packed beverage according to any one of (1) to (7), which is a non-alcoholic beverage. (9) A method for producing a container-packed beverage, characterized in that it comprises the following steps: The process of adjusting the quassin content of the beverage to 0.08 ppm or more and 25 ppm or less, The process of adjusting the total phenol content of the beverage to 4.5 ppm or more, The process of adjusting the alcohol content of the beverage to 9.5% (v / v) or less. The process of adjusting the sweetness of the beverage to 3.5 or less, and The process of adjusting the acidity of the beverage to 0.08 or more. (10) A method for improving the taste of a container-packed beverage with high satisfaction, comprising the following steps: The process of adjusting the quassin content of the beverage to 0.08 ppm or more and 25 ppm or less, The process of adjusting the total phenol content of the beverage to 4.5 ppm or more, The process of adjusting the alcohol content of the beverage to 9.5% (v / v) or less. The process of adjusting the sweetness of the beverage to 3.5 or less, and The process of adjusting the acidity of the beverage to 0.08 or more. DETAILED DESCRIPTION

[0007] The present invention provides a beverage in a container. The form of the container is not limited, and the beverage can be provided in the form of a container mainly composed of plastic, a metal can, a laminated paper container laminated with a metal foil or a plastic film, and a glass bottle. The beverage can be any of an alcoholic beverage and a non-alcoholic beverage. The beverage can also be any of a carbonated beverage and a non-carbonated beverage.

[0008] The upper limit of the alcohol content of the alcoholic beverage is preferably 9.5% (v / v) or less, more preferably 9.0% (v / v) or less, further preferably 7.0% (v / v) or less, further preferably 5.0% (v / v) or less, and most preferably 3.0% (v / v) or less. As the alcoholic beverage, at least one selected from distilled liquors (whisky, brandy, vodka, gin, rum, tequila, shochu, and awamori, etc.), brewed liquors (beer, whiskey, cider, white wine, red wine, sake, and sake, etc.), mixed liquors (plum wine, liqueur, sherry, and vermouth, etc.), sparkling wine, and new-style (about sparkling wine and new-style, follow the definition of the HP of the National Tax Agency of Japan (https: / / www.nta.go.jp / taxes / sake / senmonjoho / kai sei / aramashi2017 / index.pdf)), or beverages containing these.

[0009] Non-alcoholic beverages are beverages that do not contain alcohol or do not contain substantially alcohol. More specifically, they are beverages with an alcohol content of less than 0.05% (v / v) to 0.00% (v / v). Examples of non-alcoholic beverages include beverages (alcoholic flavored beverages) having at least one alcoholic flavor (reminiscent of the flavor of the alcoholic beverage and intended to be close to the flavor of the alcoholic beverage) selected from distilled alcoholic beverages (whisky, brandy, vodka, gin, rum, tequila, shochu, and awamori), brewed alcoholic beverages (beer, whiskey, cider, white wine, red wine, sake, and sake), mixed alcoholic beverages (plum wine, liqueur, sherry, and vermouth), sparkling wine, and shin-style (for sparkling wine and shin-style, the definition of the HP of the National Tax Agency of Japan mentioned above is followed), but are not limited to these. The beverage of the present invention is not particularly limited, and can be applied to beverages that promote low alcohol, beverages that promote non-alcohol, beverages that promote zero alcohol, beverages that promote non-alcohol, or beverages that promote alcohol flavors.

[0010] When the beverage of the present invention contains alcohol, at least a portion of the alcohol in the beverage may come from the raw material alcoholic beverage. For example, more than 20% (v / v), more than 50% (v / v), more than 95% (v / v) or 100% (v / v) (all) of the alcohol in the beverage may come from the raw material alcoholic beverage. In this specification, when "alcohol" is mentioned alone, it refers to "ethanol", and "alcohol" and "ethanol" can be replaced with each other. In addition, with respect to alcohol, content, content, and degree are treated as synonyms. The determination of alcohol can be carried out by methods known to those skilled in the art. For example, it can be measured by a vibrating density meter. Specifically, the beverage is treated by filtration or ultrasound to remove carbon dioxide from the beverage. It is used as a sample for direct fire distillation to obtain a distillate. The density of the obtained distillate at 15°C was measured, and the density measured using the "Table 2 Conversion Table of Alcohol Content and Density (15°C) and Specific Gravity (15 / 15°C)" in the appendix of the analysis method prescribed by the National Tax Agency of Japan (National Tax Agency Order No. 6, 2007, revised on June 22, 2007) was converted into alcohol content.

[0011] The beverage of the present invention contains quasin and total phenols. Quasin and total phenols are sometimes present in certain alcoholic beverages, but their relationship with the flavor of the alcoholic beverages is not clear. The inventors of the present application have made it clear that quasin and total phenols can be used as indicator components of the flavor of alcoholic beverages. Therefore, for the beverage of the present invention, these components have the significance of being indicator components of delicious taste with high satisfaction.

[0012] The lower limit of the quassin content of the beverage of the present invention is preferably 0.08 ppm or more, more preferably 0.09 ppm or more, and further preferably 0.1 ppm or more, and the upper limit is preferably 25 ppm or less, more preferably 23 ppm or less, and further preferably 20 ppm or less. At least a portion of the quassin in the beverage may come from the alcoholic beverage as the raw material. For example, more than 20% (w / w), more than 50% (w / w), more than 95% (w / w) or 100% (w / w) (all) of the quassin in the beverage may come from the alcoholic beverage as the raw material. The identification or quantification of quassin may be carried out by any method. For example, it can be measured by LC-MS (liquid chromatography-mass spectrometry). Quassin (quassin) is a molecular formula C 22 H 28 The substance represented by O6 is also called quasin. It is known that quasin is a bitter component of the extract of Jamaican quassia (Quassia excelsa SW.). The extract of Jamaican quassia, also known as quassia extract or quassia liquid, is obtained by extracting the branches or bark of Jamaican quassia of the Quassia excelsa family with water.

[0013] The total phenol content of the beverage of the present invention is preferably 4.5 ppm or more, more preferably 5 ppm or more, further preferably 6 ppm or more, and further preferably 7 ppm or more. As needed, the upper limit of the total phenol can be set preferably to 1000 ppm or less, more preferably 950 ppm or less, and further preferably 900 ppm or less. At least a portion of the total phenol in the beverage may come from the alcoholic beverage as the raw material. For example, 20% (w / w) or more, 50% (w / w) or more, 95% (w / w) or more, or 100% (w / w) (all) of the total phenol in the beverage may come from the alcoholic beverage as the raw material.

[0014] In this specification, the so-called total phenol refers to a compound having a hydroxyl group on the benzene nucleus and is a substance that can be detected using a phenol reagent. For example, the detection of total phenol can be carried out as follows. A sample and a phenol reagent (containing molybdic acid and tungstic acid) are mixed to allow the phenolic hydroxyl groups of the compounds in the sample to combine with molybdic acid and tungstic acid, thereby inducing a color reaction. The color is measured, and the total phenol content is derived based on a calibration curve. Please refer to the examples for specific methods.

[0015] The beverage of the present invention may further have a specific sweetness. Regarding the beverage of the present invention, the sweetness can be used as a further indicator component of deliciousness with high satisfaction. The sweetness of the beverage is preferably 3.5 or less, more preferably 3.3 or less, and more preferably 3.0 or less. The so-called sweetness in this specification refers to the sweetness intensity of the sweetener added to the carbonated beverage. In this specification, the sweetness is calculated based on the sweetness of sucrose. For example, sweetness 1 is equivalent to the intensity of the sweetness of a 1% (w / v) sucrose aqueous solution, and sweetness 2 is equivalent to the intensity of the sweetness of a 2% (w / v) sucrose aqueous solution. Examples of the sweetness of each sweetener in this specification are shown below. Taking the sweetness of sucrose as 100, the sweetness of acesulfame potassium, sucralose, and fructose syrup are regarded as 20000, 60000, and 75.5, respectively. In order to adjust the sweetness, the amount of the sweetener added can be adjusted. The adjustment of sweetness can be carried out using any sweetener. As sweeteners, natural sweeteners, sugar alcohols, artificial sweeteners, etc. can be used. For example, as natural sweeteners, glucose, fructose, mogroside, glycyrrhizic acid, maltose, sucrose, lactose, rare sugar, high fructose syrup, fructose syrup, oligosaccharides, honey, sugarcane juice (black sugar), granulated sugar (white sugar, three-temperature sugar, brown sugar, and three-pot), maple syrup, syrup (molasses), maltose, etc., but not limited to this. As sugar alcohols, erythritol, xylitol, sorbitol, maltitol, mannitol, etc. can be listed, but not limited to this. In addition, as artificial sweeteners, sucralose, acesulfame potassium, aspartame, saccharin, alitame, neotame, etc. can be listed, but not limited to this.

[0016] The beverage of the present invention may further have a specific acidity. Regarding the beverage of the present invention, acidity can be used as a further indicator component of delicious taste with high satisfaction. The acidity of the beverage is preferably 0.08 or more, more preferably 0.09 or more, and more preferably 0.1 or more. The acidity can be adjusted using any acid. For example, citric acid, phosphoric acid, tartaric acid, malic acid, oxalic acid, gluconic acid, ascorbic acid, succinic acid, lactic acid, acetic acid, sulfuric acid, hydrochloric acid, fumaric acid, phytic acid, itaconic acid or other acids can be used to adjust the acidity of carbonated beverages, but are not limited to this. In addition, in the present invention, the acidity can also be adjusted using fruit juice (either transparent fruit juice or cloudy fruit juice) or a food additive-based acidulant. The so-called acidity in this specification is a value as an indicator of acid content, which can be obtained by calculating from the amount of alkali (sodium hydroxide, etc.) required to neutralize (pH7.0) a certain amount of beverage (sample). The determination of acidity can be performed using an automatic titrator (Mettler toledo DL50, etc.). In this specification, the value of acidity is a value converted into the amount of citric acid (calculated based on the neutralization amount, assuming that all the acid contained in the beverage is citric acid).

[0017] The beverage of the present invention may further contain ingredients other than the above ingredients. Such ingredients include, but are not limited to, spices, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, and pH adjusters. However, as long as the beverage has a satisfying taste, it should be understood that these ingredients may be present in the beverage.

[0018] The beverage of the present invention may contain raw materials from alcoholic beverages. The alcoholic beverages referred to herein include distilled alcoholic beverages (whisky, brandy, vodka, gin, rum, tequila, shochu, and awamori, etc.), brewed alcoholic beverages (beer, whiskey, cider, white wine, red wine, sake, and sake, etc.), mixed alcoholic beverages (plum wine, liqueur, sherry, and vermouth, etc.), sparkling wine, and new-style wine (the definitions of sparkling wine and new-style wine in the above-mentioned Japan National Tax Agency HP are followed), but are not limited thereto. The raw material may be the alcoholic beverage itself, or the residual liquid obtained by vacuum distillation of the alcoholic beverage. For example, the alcoholic beverage may be distilled to obtain the residual liquid, and then the residual liquid may be blended into the beverage of the present invention. The conditions of distillation (pressure, temperature, time, etc.) may be appropriately set by a person skilled in the art. That is, the conditions of distillation may be set in consideration of the alcoholic beverage provided for distillation, its feed amount, the capacity of the distillation equipment, and the production schedule, etc. Furthermore, it is also clear to those skilled in the art that the conditions for distillation can be set based on the results obtained from preliminary tests or past manufacturing performance. The distillation of alcoholic beverages can be performed in such a way that a specific component in the residual liquid reaches a target content. For example, this can be achieved by monitoring the change in the content of an index component in the residual liquid during distillation. For example, during distillation, the change in the alcohol content in the residual liquid is monitored, and the alcohol content in the residual liquid after distillation is adjusted so that when the residual liquid is prepared to prepare a beverage, the alcohol in the beverage reaches the above-mentioned content.

[0019] The present invention provides a method for producing a beverage. The production method includes the process of adjusting the bitter lignin content, total phenol content, alcohol content, sweetness and sourness of the beverage to a specific range. The "specific range" referred to here is as described above in the description of each component or characteristic. In addition, the production method may further include the process of blending raw materials and / or other ingredients (for example, spices, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings and pH adjusters) derived from alcoholic beverages as needed. In addition, the production method may further include the process of filling the beverage into a container. The raw materials, other ingredients and containers derived from alcoholic beverages that can be used are as exemplified above.

[0020] The beverage of the present invention has a delicious taste with high satisfaction. Here, the so-called "delicious taste with high satisfaction" refers to the excellent overall flavor felt when drinking the beverage. The satisfaction of the delicious taste of the beverage can be judged by comprehensively evaluating the refreshing feeling when drinking the beverage, the satisfaction after drinking, and the refreshing feeling of the aftertaste. In this specification, when the evaluations of the refreshing feeling, the satisfaction after drinking, and the refreshing feeling of the aftertaste are respectively above a certain level, and the total of the evaluations of these three items is above a certain level, it is judged that the beverage has a delicious taste with high satisfaction. Sensory evaluation can be performed for the satisfaction level of the delicious taste of the beverage, the refreshing feeling when drinking the beverage, the satisfaction after drinking, and the refreshing feeling of the aftertaste. The details of the sensory evaluation are provided by the embodiments shown below.

[0021] The present invention further provides a method for improving at least one of the refreshing feeling, satisfaction after drinking, refreshing feeling of aftertaste and delicious satisfaction of a beverage. The method comprises the process of adjusting the bitter lignin content, total phenol content, alcohol content, sweetness and sourness of the beverage to a specific range. The "specific range" referred to here is as described above in the description of each component or characteristic. In addition, the process may further include the process of blending raw materials and / or other ingredients from alcoholic beverages (for example, spices, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings and pH adjusters, etc.) as needed. In addition, the method may further include the process of filling the beverage into a container. The raw materials, other ingredients and containers from alcoholic beverages that can be used are as described above.

[0022] The present invention is described in more detail below by way of examples. The purpose of providing the examples is to understand the present invention, but not to limit the scope of the present invention. Example

[0023] [Example 1] In order to study the effect of alcohol content on flavor of beverages, samples with varying alcohol content were prepared. As shown below, samples with varying alcohol content were prepared while keeping the quasin content, total phenol content, acidity (citric acid conversion), and sweetness (sucrose conversion) fixed (Table 1). The alcohol content was calculated from the amount of ethanol from the raw materials and the blending amount was determined.

[0024] Example 1-1: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant (citric acid (anhydrous)) and acesulfame potassium were dissolved in carbonated water to prepare a sample (alcohol content 0.00% (v / v)).

[0025] Example 1-2: Brewing alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (alcohol content 3.00% (v / v)).

[0026] Example 1-3: Brewing alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (alcohol content 7.00% (v / v)).

[0027] Example 1-4: Brewing alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (alcohol content 9.00% (v / v)).

[0028] Comparative Example 1-1: Brewing alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (alcohol content 10.00% (v / v)).

[0029] The samples were then subjected to sensory evaluation by four trained professional judges. Each judge rated the refreshing feeling, satisfaction after drinking, and refreshing aftertaste on a five-point scale. 5 points: Strong feeling 4 points: Strong feeling 3 points: Feel 2 points: Weak feeling 1 point: Feeling weak The average score was calculated from the scores of each panelist, and the refreshing feeling, the satisfying feeling after drinking, and the refreshing feeling in the aftertaste were evaluated individually based on the average score.

[0030] Then, when the following two criteria are met, the satisfaction with the taste of the drink is evaluated as high. · The average scores of the individual evaluations of the refreshing feeling, the satisfying feeling after drinking, and the refreshing feeling in the aftertaste were all 2 or more for each sample. · For each sample, the total average score of the refreshing feeling, the satisfying feeling after drinking, and the refreshing feeling in the aftertaste was 9 or more.

[0031] [Table 1]

[0032] In Comparative Example 1-1 with an alcohol content of 10% (v / v), the individual evaluations of refreshing feeling and satisfying feeling after drinking were 2 points and 5 points respectively, but the individual evaluation of refreshing feeling in the aftertaste was less than 2 points, and the total score of the three evaluation items (refreshing feeling, satisfying feeling after drinking and refreshing feeling in the aftertaste) was less than 9 points.

[0033] The results show that when the alcohol content of a beverage is set to less than 10% (v / v), the refreshing feeling, satisfaction after drinking and refreshing feeling of the aftertaste can be improved, thereby obtaining a beverage with a high satisfaction and delicious taste. In addition, the lower the alcohol content, the higher the individual evaluation of the refreshing feeling and refreshing feeling of the aftertaste and the satisfaction with the delicious taste tend to be.

[0034] [Example 2] In order to study the effect of quasin content on the flavor of beverages, samples with varying quasin content were prepared. As shown below, samples with varying quasin content were prepared while keeping the alcohol content, total phenol content, acidity (citric acid conversion), and sweetness (sucrose conversion) fixed (Table 2). The quasin content was adjusted using quasin extract.

[0035] Example 2-1: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (quassin content 0.1 ppm).

[0036] Example 2-2: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (quassin content 20 ppm).

[0037] Comparative Example 2-1: Lemon flavor (without alcohol (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (quassin content 30 ppm).

[0038] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0039] [Table 2]

[0040] In Comparative Example 2-1 with a quassin content of 30 ppm, the individual evaluation of satisfaction after drinking was 5 points, but the individual evaluations of freshness and refreshing aftertaste were both less than 2 points, and the total score of the three evaluation items (freshness, satisfaction after drinking, and refreshing aftertaste) was less than 9 points.

[0041] It is shown that when the quassin content of the beverage is set to 0.1 ppm or more and less than 30 ppm, the refreshing feeling, satisfaction after drinking and refreshing aftertaste can be improved, thereby obtaining a beverage with a high satisfaction and delicious taste.

[0042] [Example 3] In order to study the effect of total phenol content on the flavor of beverages, samples with different total phenol content were prepared. As shown below, samples with different total phenol content were prepared while keeping the alcohol content, quercetin content, acidity (citric acid conversion), and sweetness (sucrose conversion) fixed (Table 3). The total phenol content can be adjusted by measuring the total phenol content in the raw materials (juice or base alcohol) in advance and adjusting the blending amount.

[0043] Comparative Example 3-1: Brewing alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (total phenol content 4 ppm).

[0044] Example 3-1: Brewing alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (total phenol content 7 ppm).

[0045] Example 3-2: Brewing alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (total phenol content 200 ppm).

[0046] Example 3-3: Brewing alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (total phenol content 600 ppm).

[0047] Example 3-4: Brewing alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (total phenol content 850 ppm).

[0048] [Table 3]

[0049] In Comparative Example 3-1 having a total phenol content of 4 ppm, the total score of the three evaluation items exceeded 9 points, but the individual evaluation of the satisfaction after drinking was less than 2 points, thus failing to meet the standard of delicious taste with high satisfaction.

[0050] The above results show that when the total phenol content of a beverage is set to be higher than 4 ppm, the refreshing feeling, the satisfying feeling after drinking, and the refreshing feeling of the aftertaste can be improved, thereby obtaining a beverage with a highly satisfying taste.

[0051] [Example 4] In order to study the effect of the acidity (citric acid conversion) of beverages on flavor, samples with varying acidity were prepared. As shown below, samples with varying acidity were prepared while keeping the alcohol content, quercetin content, total phenol content, and sweetness (sucrose conversion) in the samples constant (Table 4). To adjust the acidity, citric acid (anhydrous) can be used.

[0052] Example 4-1: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (acidity 0.1).

[0053] Comparative Example 4-1: Lemon flavor (without alcohol (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (acidity 0.07).

[0054] Comparative Example 4-2: Lemon flavor (without alcohol (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (acidity 0.05).

[0055] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0056] [Table 4]

[0057] In Comparative Example 4-1, in which the sourness was 0.07, the total score of the three evaluation items (refreshing feeling, satisfying feeling after drinking, and refreshing feeling in the aftertaste) was less than 9 points.

[0058] In Comparative Example 4-2 with a sourness of 0.05, the individual evaluation of refreshing feeling was 4 points, but the individual evaluations of satisfaction after drinking and refreshing feeling in the aftertaste were less than 2 points, and the total score of the three evaluation items (refreshing feeling, satisfaction after drinking and refreshing feeling in the aftertaste) was less than 9 points.

[0059] In Example 4-1 with a sourness of 0.1, the individual evaluations of refreshing feeling, satisfying feeling after drinking, and refreshing feeling in the aftertaste were all 4 points, and the total score of the three evaluation items (refreshing feeling, satisfying feeling after drinking, and refreshing feeling in the aftertaste) was higher than 9 points.

[0060] The above results show that when the acidity of a beverage is set to be higher than 0.07, the individual evaluations of the refreshing feeling, the satisfying feeling after drinking, and the refreshing feeling in the aftertaste are all improved, and a beverage with a highly satisfactory taste can be obtained.

[0061] [Example 5] In order to study the effect of the sweetness (sucrose conversion) of beverages on flavor, samples with varying sweetness were prepared. As shown below, samples with varying sweetness were prepared while keeping the alcohol content, quasin content, total phenol content, and acidity (citric acid conversion) in the samples fixed (Table 5).

[0062] Example 5-1: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (sweetness 2).

[0063] Example 5-2: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (sweetness 3).

[0064] Comparative Example 5-1: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample (sweetness 4).

[0065] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0066] [Table 5]

[0067] In Comparative Example 5-1 with a sweetness of 4.0, the individual evaluation of the satisfaction after drinking was 4 points, but the individual evaluations of the refreshing feeling and the refreshing feeling in the aftertaste were less than 2 points.

[0068] In Example 5-1 with a sweetness of 2.0, the individual evaluations of refreshing feeling, satisfying feeling after drinking and refreshing feeling in the aftertaste were 4 points, 5 points and 4 points respectively, and the total score of the three evaluation items (refreshing feeling, satisfying feeling after drinking and refreshing feeling in the aftertaste) was higher than 9 points.

[0069] In Example 5-2 with a sweetness of 3.0, the individual evaluations of refreshing feeling, satisfying feeling after drinking and refreshing feeling in the aftertaste were 2 points, 4 points and 4 points respectively, and the total score of the three evaluation items (refreshing feeling, satisfying feeling after drinking and refreshing feeling in the aftertaste) was higher than 9 points.

[0070] The above indicates that when the sweetness of a beverage is set to less than 4, the refreshing feeling, satisfaction after drinking, and refreshing aftertaste of the beverage are all improved, so that a beverage with a high satisfaction and delicious taste can be obtained.

[0071] [Example 6] In order to study the effect of the carbon dioxide pressure (VOL) of beverages on flavor, samples with varying carbon dioxide pressure were prepared. As shown below, samples with varying carbon dioxide pressure were prepared while keeping the alcohol content, quasin content, total phenol content, acidity (citric acid conversion), and sweetness constant (Table 6).

[0072] Example 6-1: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in water to prepare a sample (carbon dioxide pressure 0 (VOL)).

[0073] Example 6-2: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in water, and carbon dioxide was pressed into water to prepare a sample (carbon dioxide pressure 3.0 (VOL)).

[0074] Example 6-3: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and acesulfame potassium were dissolved in water, and carbon dioxide was pressed into water to prepare a sample (carbon dioxide pressure 3.6 (VOL)).

[0075] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0076] [Table 6]

[0077] In Example 6-1 in which the carbon dioxide pressure was 0 (VOL) (non-carbonated), the individual evaluations of the refreshing feeling, the satisfying feeling after drinking, and the refreshing feeling in the aftertaste were 3 points, 4 points, and 3 points, respectively, and the total score of the three item evaluations (refreshing feeling, satisfying feeling after drinking, and refreshing feeling in the aftertaste) was higher than 9 points.

[0078] In Example 6-2 with a carbon dioxide pressure of 3.0 (VOL), the individual evaluations of refreshing feeling, satisfying feeling after drinking and refreshing feeling in the aftertaste were 3 points, 5 points and 4 points respectively, and the total score of the three evaluation items (refreshing feeling, satisfying feeling after drinking and refreshing feeling in the aftertaste) was higher than 9 points.

[0079] In Example 6-3 with a carbon dioxide pressure of 3.6 (VOL), the individual evaluations of refreshing feeling, satisfying feeling after drinking and refreshing feeling in the aftertaste were 2 points, 5 points and 4 points respectively, and the total score of the three evaluation items (refreshing feeling, satisfying feeling after drinking and refreshing feeling in the aftertaste) was higher than 9 points.

[0080] The above shows that the improvement of the refreshing feeling, satisfaction after drinking and refreshing feeling of the aftertaste of the beverage is not affected by the carbon dioxide pressure. It also shows that the delicious taste of the beverage with high satisfaction is not affected by the carbon dioxide pressure.

[0081] [Example 7] In order to study the influence of sweeteners used to adjust the sweetness of beverages on flavor, samples with various sweeteners were prepared. The samples with fixed alcohol content, quercetin content, total phenol content, acidity (citric acid conversion), sweetness, and carbon dioxide pressure were prepared as follows (Table 7). Here, acesulfame potassium, sucralose, fructose syrup, and syrup (TETRUP (registered trademark, TETRUP) (Hayashihara Co., Ltd.) were used to adjust the sweetness.

[0082] Example 7-1: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample. Acesulfame potassium was used to adjust the sweetness.

[0083] Example 7-2: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant, and sucralose were dissolved in carbonated water to prepare a sample. Sucralose was used to adjust the sweetness.

[0084] Example 7-3: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and fructose syrup were dissolved in carbonated water to prepare a sample. Fructose syrup was used to adjust the sweetness.

[0085] Example 7-4: Lemon flavor (alcohol-free (0.00% (v / v)), lemon juice, acidulant and syrup were dissolved in carbonated water to prepare a sample. Syrup was used to adjust the sweetness.

[0086] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0087] [Table 7]

[0088] Within the tested range, regardless of which sweetener was used to adjust the sweetness, the individual evaluations of the beverage's refreshing feeling, satisfaction after drinking, and refreshing aftertaste were all higher than 2 points, and the total score of the three item evaluations (refreshing feeling, satisfaction after drinking, and refreshing aftertaste) was also higher than 9 points.

[0089] The above shows that the improvement of the refreshing feeling, satisfaction after drinking and refreshing feeling of the aftertaste of the beverage is not affected by the type of sweetener used. It also shows that the delicious taste of the beverage with high satisfaction is not affected by the type of sweetener used.

[0090] [Example 8] In order to study the influence of the alcohol source used in the beverage on the flavor, samples with various alcohol sources were prepared. The samples with fixed alcohol content, quasin content, total phenol content, acidity (citric acid conversion), sweetness, and carbon dioxide pressure were prepared as follows (Table 8). At this time, various alcoholic beverages were used as alcohol sources.

[0091] Example 8-1: Beer (The Malt's (registered trademark, Zamorus) (Suntory Brewing Co., Ltd.)) as an alcohol source, lemon flavor, lemon juice, acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0092] Example 8-2: New Ryupai (Golden Wheat (registered trademark), Suntory Holdings Co., Ltd.), lemon flavor, lemon juice, acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0093] Example 8-3: Apple cider as an alcohol source, lemon flavor, lemon juice, acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0094] Example 8-4: Whiskey as an alcohol source, lemon flavor, lemon juice, acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0095] Example 8-5: Vodka as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0096] Example 8-6: Brandy as an alcohol source, lemon flavor, lemon juice, acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0097] Example 8-7: Gin as an alcohol source, lemon flavor, lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0098] Example 8-8: Tequila as an alcohol source, lemon flavor, lemon juice, acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0099] Example 8-9: Rum as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0100] Examples 8-10: Sake as an alcohol source, lemon flavor, lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare samples.

[0101] Example 8-11: Soju as an alcohol source, lemon flavor, lemon juice, acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0102] Examples 8-12: White wine as an alcohol source, lemon flavor, lemon juice, acidulant and acesulfame potassium were dissolved in carbonated water to prepare samples.

[0103] [Table 8]

[0104] Within the tested range, regardless of the alcohol source used to adjust the alcohol content, the individual evaluations of the refreshing feeling, the satisfaction after drinking, and the refreshing feeling in the aftertaste of the beverage were all higher than 2 points, and the total score of the three items (refreshing feeling, satisfying feeling after drinking, and refreshing feeling in the aftertaste) was also higher than 9 points. In addition, the satisfaction with the deliciousness of the beverage was also high.

[0105] The above shows that the improvement of the refreshing feeling, satisfaction after drinking and refreshing feeling of the aftertaste of the beverage is not affected by the type of alcohol source used. It also shows that the delicious taste of the beverage with high satisfaction is not affected by the type of alcohol source used.

[0106] [Analysis method] In this embodiment, when it is necessary to analyze the components of each sample, it is performed by the following method. (1) Acidity Using an automatic titrator (Mettler toledo DL50), sodium hydroxide aqueous solution was added to the sample to neutralize it (pH 7.0). The acidity was calculated based on the amount of sodium hydroxide required for neutralization. The acidity was calculated based on the amount of citric acid (calculated based on the neutralization amount, assuming that all the acid contained in the beverage is citric acid).

[0107] (2) Sweetness Sweetness is the degree of sweetness based on the sweetness of sucrose, and is equivalent to the sucrose concentration (w / v%) in a sucrose aqueous solution. Since sweetness varies depending on the sweetener used, the calculation is performed using the value of each sweetness when sucrose is set to 1 for sweetness.

[0108] (3) Alcohol content (which is treated as synonymous with alcohol content) Carbon dioxide is removed from the beverage by filtering or ultrasonic treatment of the sample. The sample is then subjected to direct flame distillation and the density of the resulting distillate at 15°C is measured. The measured density is converted to alcohol content using the "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table" in the Appendix to the Analysis Method Regulations of the National Tax Agency of Japan (National Tax Agency Instruction No. 6, Heisei 19, revised on June 22, 2007).

[0109] (4) Total phenols Equipment used A. Spectrophotometer (UV-2450 manufactured by Shimadzu Corporation) and 10 mm glass cell B. Constant temperature water tank that can maintain temperature at 30±0.1℃

[0110] Reagents A. Phenol reagent (Fujifilm Wako Pure Chemical Industries, Ltd., [Clinical use] (#277-08891 or #279-08895) was diluted 2-fold with distilled water before use. B. 10% anhydrous sodium carbonate solution (prepared by dissolving 100 g of anhydrous sodium carbonate (special grade reagent) in 1 L of water.) C. Use gallic acid monohydrate (CAS.No: 5995-86-8), grade 1 or above.

[0111] Determination method A. Take 8.3 ml of water into a test tube, add 0.2 ml of the sample, and stir to make it uniform. B. Add 0.5 ml of phenol reagent. C. Add 1 ml of 10% anhydrous sodium carbonate solution within 5 minutes. D. Immediately stir to make it uniform, and react at 30°C for 30 minutes. E. After the reaction is completed, the reaction solution is transferred to a tank and the absorbance at 760 nm is measured by a spectrophotometer. F. Quantification is performed using a pre-calculated calibration curve.

[0112] Method for preparing calibration curve A. Accurately weigh 110.5 mg of gallic acid monohydrate and dissolve it in water to make 100 ml (as a 1000 mg / L solution of gallic acid). B. Use a full pipette to accurately weigh 0, 10, 30 and 50 ml of the above dilutions, and further dilute to 100 ml with water as standard samples (0 mg / L, 100 mg / L, 300 mg / L, 500 mg / L solutions). C. Measure the standard sample according to the above measurement method and measure the absorbance at each level. D. The vertical axis is recorded as absorbance, and the horizontal axis is recorded as gallic acid concentration (mg / L), and a calibration curve is prepared.

Claims

1. A container-packed beverage, characterized in that: The quassin content is 0.08 ppm or more and 25 ppm or less, Total phenol content is 4.5ppm or more, Alcohol content is 9.5% (v / v) or less, The sweetness level is 3.5 or less, and The acidity is 0.08 or more.

2. The container-packed beverage according to claim 1, characterized in that: The quassin content is above 0.1 ppm.

3. The container-packed beverage according to claim 1 or 2, characterized in that: The quassin content is less than 20 ppm.

4. The container-packed beverage according to any one of claims 1 to 3, characterized in that: The sweetness level is below 3.

0.

5. The container-packed beverage according to any one of claims 1 to 4, characterized in that: The acidity is 0.1 or more.

6. The container-packed beverage according to any one of claims 1 to 5, characterized in that: The total phenol content is above 7 ppm.

7. The container-packed beverage according to any one of claims 1 to 6, characterized in that: The alcohol content is less than 3.0% (v / v).

8. The container-packed beverage according to any one of claims 1 to 7, characterized in that: It is a non-alcoholic beverage.

9. A method for producing a container-packed beverage, characterized in that: The process includes the following steps: The process of adjusting the quassin content of the beverage to 0.08 ppm or more and 25 ppm or less, The process of adjusting the total phenol content of the beverage to 4.5 ppm or more, The process of adjusting the alcohol content of the beverage to 9.5% (v / v) or less. The process of adjusting the sweetness of the beverage to 3.5 or less, and The process of adjusting the acidity of the beverage to 0.08 or more.

10. A method for improving the highly satisfying taste of a packaged beverage, characterized in that: The process includes the following steps: The process of adjusting the quassin content of the beverage to 0.08 ppm or more and 25 ppm or less, The process of adjusting the total phenol content of the beverage to 4.5 ppm or more, The process of adjusting the alcohol content of the beverage to 9.5% (v / v) or less. The process of adjusting the sweetness of the beverage to 3.5 or less, and The process of adjusting the acidity of the beverage to 0.08 or more.

Images