Beverage, method for producing beverage, and method for improving flavor of beverage

Abstract

To provide a beverage that has a mild taste and an enhanced body feel, and to provide a method for producing beverage and a method for improving flavor of beverage.SOLUTION: The beverage according to the present invention is a beverage that has a sweetener content of 5.0 w / v% or less in terms of sucrose, and has an α-humulene content of 1 ppb or more. The method for producing beverage according to the present invention includes a step of adjusting the sweetener content to 5.0 w / v% or less in terms of sucrose, and adjusting the α-humulene content to 1 ppb or more. The method for improving flavor of beverage according to the present invention is a method for improving flavor of beverage in which the taste of a beverage having a sweetener content of 5.0 w / v% or less in terms of sucrose is made mild and the body feel is enhanced, and includes a step of adjusting α-humulene content in the beverage to 1 ppb or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] BACKGROUND ART In recent years, with the increasing health consciousness of consumers, beverages and methods for producing the same that take into consideration the health of consumers have been proposed.

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

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

[0005] The invention described in Patent Document 1 focuses on acetic acid, which has certain effects on consumer health, and by adding thymol to carbonated drinks containing acetic acid, it maintains the flavor while reducing the irritation caused by acetic acid.

[0006] On the other hand, the inventors conducted detailed studies focusing on the flavor of beverages with low sweetener content and found that such beverages have a harsh taste to consumers because the sweetener does not make the beverage mild. The inventors have also confirmed that beverages with reduced sweetener content lack body.

[0007] Therefore, an object of the present invention is to provide a beverage that is mild to drink and has an enhanced body, a method for producing a beverage, and a method for improving the flavor of a beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following means. (1) A beverage containing a sweetener of 5.0 w / v% or less in terms of sucrose and containing 1 ppb or more of α-humulene. (2) The beverage described in 1 above, having a borneol content of 1 ppb or more. (3) The beverage according to 1 or 2, wherein the value of X / Y is 0.01 to 4.0, where the content of α-humulene is X ppb and the content of borneol is Y ppb. (4) A beverage according to any one of 1 to 3 above, containing a high-intensity sweetener. (5) A beverage described in any one of 1 to 4 above, which is a citrus-flavored beverage. (6) The beverage according to any one of 1 to 5 above, having an alcohol content of 1 to 12 v / v%. (7) A method for producing a beverage, including a step of reducing the sweetener content to 5.0 w / v% or less in terms of sucrose and reducing the α-humulene content to 1 ppb or more. (8) A method for improving the flavor of a beverage that has a sweetener content of 5.0 w / v% or less in terms of sucrose, thereby making the beverage taste milder and enhancing its body, the method comprising a step of increasing the α-humulene content of the beverage to 1 ppb or more. [Effects of the Invention]

[0009] The beverage according to the present invention has a mild taste and an enhanced body. The method for producing a beverage according to the present invention can produce a beverage that is mild to drink and has an enhanced body. The method for improving the flavor of a beverage according to the present invention can make a beverage having a sweetener content equal to or less than a predetermined value in terms of sucrose taste milder and enhance the body of the beverage. DETAILED DESCRIPTION OF THE INVENTION

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

[0011] [Beverage] The beverage according to this embodiment is a beverage having a sweetener content of a predetermined value or less in terms of sucrose and an α-humulene content of a predetermined value or more. The beverage according to this embodiment may also contain borneol or a high-intensity sweetener as a sweetener. The beverage according to this embodiment may be an alcoholic beverage containing alcohol, and is not limited to a specific type of beverage, but may be, for example, a chuhai-flavored beverage. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage designed to have a chuhai flavor. The chuhai flavor also includes the flavors of sours and cocktails. In addition, the beverage according to this embodiment may be a non-alcoholic beverage with an alcohol content of less than 1 v / v%, and is not limited to a specific type of beverage, but examples include alcohol-flavored beverages, carbonated beverages, and fruit juice beverages. Furthermore, since the beverage according to this embodiment has a low sweetener content and an overall refreshing flavor, it is preferable to use it, for example, in citrus-flavored beverages (beverages that are designed to have a citrus flavor by using citrus flavorings, fruit juice, etc.). Each element constituting the beverage according to this embodiment will be described below.

[0012] (sweetener) Sweeteners are substances that impart sweetness. Examples of sweeteners include isomerized liquid sugars such as high-fructose glucose syrup and high-fructose syrup; monosaccharides such as fructose, glucose, and galactose; disaccharides such as sucrose, maltose, and lactose; high-intensity sweeteners such as acesulfame K, neotame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame; and oligosaccharides and sugar alcohols. High-fructose glucose syrup is defined in the "Japanese Agricultural Standards for High-fructose Liquid Sugars and Mixed High-fructose Liquid Sugars" (Ministry of Agriculture, Forestry and Fisheries Notification No. 489) and has a fructose content of 50% to 90%. The inventors have confirmed that when the sweetener content (sucrose equivalent value) in a beverage is low, the beverage has a hard mouthfeel and lacks body.

[0013] The sweetener content is preferably 5.0 w / v% or less in sucrose equivalent, more preferably 4.5 w / v% or less, 4.0 w / v% or less, 3.5 w / v% or less, 3.2 w / v% or less, 3.0 w / v% or less, 2.5 w / v% or less, or 2.4 w / v% or less. By having the sweetener content be equal to or less than the specified value in sucrose equivalent, the beverage has less sweetness and is healthier for consumers, and the problem of the present invention (hard mouthfeel and lack of body) is clarified. The sweetener content may be 0.0 w / v% in terms of sucrose (i.e., no sweetener is used).

[0014] The sweetener content in sucrose equivalents is the sweetener content in a beverage converted to the sucrose content. Specifically, the sweetener content in sucrose equivalents can be calculated by multiplying the "sweetener content" by the "sweetness of the sweetener / sucrose sweetness (100)." For example, in the case of a beverage containing 0.004 w / v% sucralose, the sucralose content (0.004 w / v%) is multiplied by 60,000 / 100 (= sucralose sweetness / sucrose sweetness), resulting in 2.4 w / v% sweetener content in sucrose equivalents. The sweetness of each sweetener (when the sweetness of sucrose is 100) can be calculated using the following values: high fructose corn syrup: 100, high fructose corn syrup: 80, fructose: 150, glucose: 75, lactose: 16, galactose: 32, maltose: 33, sucrose: 100, acesulfame K: 20,000, sucralose: 60,000, neotame: 1,000,000, saccharin sodium: 50,000, stevia: 25,000. The sweetness of oligosaccharides can be measured using the following values: fructooligosaccharide: 45, galactooligosaccharide: 20, xylooligosaccharide: 45, lactoferrin: 60, raffinose: 20, isomaltooligosaccharide: 30, soybean oligosaccharide: 70, and the sweetness of sugar alcohols can be measured using the following values: sorbitol: 65, mannitol: 60, maltitol: 85, xylitol: 60, reduced palatinose: 45, erythritol: 75. The sweetener content in beverages can be measured using high-performance liquid chromatography (HPLC).

[0015] (α-humulene) α-Humulene is a compound with the chemical formula C 15 H 24 It is a type of monocyclic sesquiterpene represented by the formula: The inventors have discovered that adding α-humulene to a beverage makes it taste milder (more specifically, the flavor perceived when the beverage is put in the mouth becomes milder) and also enhances the body of the beverage. The present inventors have also found that by adding α-humulene to a beverage, the crispness felt in the aftertaste can be enhanced.

[0016] The α-humulene content is preferably 1 ppb or more, more preferably 8 ppb or more, 10 ppb or more, 50 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. By having an α-humulene content of a predetermined value or more, the mouthfeel becomes milder, the body is enhanced, and the crispness felt in the aftertaste is also enhanced. The α-humulene content is preferably 1500 ppb or less, more preferably 1300 ppb or less, 1200 ppb or less, 1100 ppb or less, 1000 ppb or less, 800 ppb or less, 500 ppb or less, 300 ppb or less, and more preferably 200 ppb or less. By keeping the α-humulene content below a predetermined value, it is possible to avoid a situation where the desired effects (effect of making the drink milder, effect of enhancing the body, effect of enhancing the crispness) are weakened. In this specification, the unit "ppb" is synonymous with "μg / L."

[0017] The α-humulene content in a beverage can be measured, for example, by gas chromatography with mass spectrometry (GC-MS) after diluting the beverage appropriately.

[0018] (Borneol) Borneol is a compound with the chemical formula C 10 H 18 It is a type of bicyclic monoterpene alcohol represented by O. The inventors have discovered that by adding borneol to a beverage containing α-humulene, the effects of α-humulene (making the drink taste milder, enhancing the body, and enhancing the crispness) can be enhanced. The present inventors have also found that although borneol imparts an ink smell to beverages, this smell is reduced by the above-mentioned α-humulene.

[0019] The borneol content is preferably 1 ppb or more, more preferably 3 ppb or more, 5 ppb or more, 25 ppb or more, 28 ppb or more, or 30 ppb or more. By having a borneol content equal to or greater than a predetermined value, the desired effects (effect of making the drink milder, effect of enhancing the body, effect of enhancing the crispness) can be enhanced. The borneol content is preferably 1000 ppb or less, more preferably 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, 200 ppb or less, or 100 ppb or less. By keeping the borneol content below a certain value, it is possible to avoid situations where the desired effects (effect of making the drink milder, effect of enhancing body, effect of enhancing crispness) are weakened or the ink smell becomes too strong. In this specification, the content of borneol specifically refers to the total amount of d- and l-borneol.

[0020] The borneol content in a beverage can be measured by gas chromatography-mass spectrometry (GC-MS) after diluting the beverage appropriately.

[0021] (α-humulene content / borneol content) When the content of α-humulene is X ppb and the content of borneol is Y ppb, the value of X / Y is preferably in the following range. The value of X / Y is preferably 0.01 or more, more preferably 0.1 or more, 0.5 or more, 0.8 or more, 1.0 or more, 2.0 or more, or 3.0 or more. The value of X / Y is preferably 4.0 or less, more preferably 3.8 or less, 3.5 or less, or 3.3 or less. By keeping the X / Y value within the specified range, the ink smell can be suppressed while still achieving the desired effects (the effect of making the drink milder, the effect of enhancing the body, and the effect of enhancing the crispness).

[0022] (acidity) The acidity (citric acid equivalent acidity) of the beverage according to this embodiment is not particularly limited, but is as follows. The acidity is preferably 0.1 w / v % or more, more preferably 0.2 w / v % or more, 0.23 w / v % or more, and even more preferably 0.25 w / v % or more. The acidity is preferably 1.0 w / v % or less, more preferably 0.8 w / v % or less, 0.5 w / v % or less, or even more preferably 0.3 w / v % or less.

[0023] The acidity (citric acid-equivalent acidity: acidity value converted into citric acid equivalent) in this specification can be determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, the acidity can be calculated by neutralizing titrating the beverage with sodium hydroxide solution (0.1 mol / L) and using the "titration volume (ml)" of the sodium hydroxide solution required in the neutralization titration, the "weight (g)" of the beverage used in the titration, and the constant 0.0064 (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution). The acidity can be adjusted by adjusting the content of an acidulant, which will be described later.

[0024] (alcohol) The beverage according to this embodiment may contain alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of alcohol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and brewed alcohols such as sake, fruit wine, and beer. Of these, one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohols are particularly preferred. In this specification, alcohol refers to ethanol unless otherwise specified.

[0025] (Alcohol content) When the beverage according to this embodiment is a non-alcoholic beverage, the alcohol content is not particularly limited as long as it is less than 1 v / v %, and may be, for example, 0.00 v / v % or more and less than 1 v / v %. Furthermore, when the beverage according to this embodiment is a non-alcoholic beverage, the alcohol content may be, for example, 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, 0.01 v / v% or less, 0.005 v / v% or less, less than 0.005 v / v%, or 0.004 v / v% or less. On the other hand, when the beverage according to this embodiment is an alcoholic beverage, the alcohol content is preferably 1 v / v% or more, more preferably 3 v / v% or more, 5 v / v% or more, 6 v / v% or more, or 7 v / v% or more. The alcohol content is preferably 12 v / v% or less, more preferably 10 v / v% or less, 9 v / v% or less, or 8 v / v% or less. The alcohol content of the beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration type density meter / gas chromatograph analysis method).

[0026] (foaming) The beverage according to this embodiment is preferably a sparkling beverage containing carbon dioxide, i.e., a carbonated beverage. Here, the term "sparkling" as used herein means a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 This means that the temperature is 1.0 kg / cm or more. 2 More than 1.5kg / cm is preferable. 2 More than 2.0kg / cm 2 More than 2.5kg / cm 2 More preferably, 5.0 kg / cm 2 Less than 4.0 kg / cm is preferable. 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is more preferred:

[0027] (others) The beverage according to this embodiment may contain, or of course may not contain, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically incorporated into beverages, provided that the desired effects of the present invention are not impaired. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of salts that can be used include table salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolyzate. The above-mentioned raw materials can be generally commercially available.

[0028] If the beverage according to this embodiment is a chuhai-flavored beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), or fruit extract (an extract obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, or the like). Examples of fruit juice that can be used include various types of fruit juice, such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice; fruit puree (a semi-liquid product obtained by mashing or straining cooked or fresh fruit); and diluted solutions, concentrated solutions, and mixtures thereof. Fruits from which fruit juices are derived (and fruit species from which fruit flavors and fruit extracts are derived) include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikuwasa, and Rosaceae fruits such as plums, apples, strawberries, peaches, and cherries (yellow peaches). In addition to these, other fruits that are well known in the art include grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, apples, mangoes, pineapples, kiwis, and pears. The effects of the present invention (particularly the effect of making the taste milder and enhancing the body) are not directly affected by the flavor type or strength of the flavor of the flavor, fruit juice, or fruit extract, and it is believed that these effects will not be lost, at least. Therefore, the flavor type of the flavor, etc. may be diverse as described above, and there are no particular restrictions on the amount contained.

[0029] (packaged beverages) The beverage according to the present embodiment can be provided in various containers. By filling the beverage in various containers, deterioration of the quality of the beverage due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) can be used. Also, glass containers, PET bottles, paper containers, pouch containers, etc. can be used. The capacity of the container is not particularly limited, and any container currently in circulation can be used. It is preferable to use a metal container, as it completely blocks gas, moisture, and light and can maintain stable quality at room temperature for a long period of time.

[0030] As described above, the beverage according to this embodiment has a mild taste and a stronger body. Furthermore, the beverage according to this embodiment has a sharper aftertaste and a reduced ink smell.

[0031] [Beverage manufacturing method] Next, a method for producing a beverage according to this embodiment will be described. The beverage manufacturing method according to this embodiment includes a mixing step and a post-processing step.

[0032] In the mixing step, water, sweetener, α-humulene, borneol, alcohol, additives, etc. are appropriately added to a mixing tank to produce a mixed liquid. In this mixing step, the raw materials may be mixed and adjusted so that the sweetener content (sucrose equivalent), α-humulene content, borneol content, etc. fall within the above-mentioned predetermined ranges.

[0033] In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively carried out as needed. The filtration process in the post-processing step can be carried out using a general filter or strainer. Furthermore, the sterilization process in the post-processing step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. Furthermore, the filling process in the post-processing step is preferably carried out in a clean room maintained at a level of cleanliness that is normally achieved in the production of beverages. The order of each process in the post-processing step is not particularly limited.

[0034] The processes carried out in the mixing step and post-treatment step can be carried out using equipment that is generally used to produce RTD beverages and the like.

[0035] As described above, the beverage manufacturing method according to this embodiment can produce a beverage that is mild to drink and has a strong body. Furthermore, the method for producing a beverage according to this embodiment can produce a beverage that has a sharper aftertaste and a reduced ink smell.

[0036] [Method for improving the flavor of beverages] Next, the beverage flavor enhancing method according to this embodiment will be described. The method for improving the flavor of a beverage according to this embodiment is a method for improving the flavor of a beverage whose sweetener content, in sucrose equivalent, is less than a predetermined value, making the beverage taste milder and enhancing its body, and includes a step of increasing the α-humulene content of the beverage to 1 ppb or more. The contents of each component are the same as those described above for "drinks."

[0037] As described above, the beverage flavor enhancing method according to this embodiment can make the beverage taste milder and enhance the body of the beverage. Furthermore, according to the method for improving the flavor of a beverage according to this embodiment, the crispness felt in the aftertaste can be enhanced and the ink smell can be suppressed. [Example]

[0038] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0039] [Sample preparation] Each sample in Tables 1 to 6 was prepared by appropriately mixing sucralose, high fructose corn syrup, α-humulene, borneol, vodka, lemon flavoring (flavoring contained only in samples 4-1 and 4-2, but not α-humulene or borneol), citric acid, trisodium citrate, carbonated water, and pure water to obtain the amounts shown in the table. The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 6 is 2.1 kg / cm 2 The acidity was 0.25 w / v%. The contents of citric acid and trisodium citrate were the same among the samples. Each sample in Tables 1 to 3 and 5 was an alcoholic beverage sample, each sample in Table 4 was a lemon-flavored alcoholic beverage sample, and each sample in Table 6 was a non-alcoholic beverage sample.

[0040] [Exam Contents] For each sample produced by the above method, seven trained panelists with discriminatory abilities independently scored the samples on a 5-point scale from 1 to 5 according to the following evaluation criteria: "mild taste when held in the mouth," "body," "crisp aftertaste," "ink smell," and "overall evaluation," and the average score was calculated. All evaluations were made by drinking the samples.

[0041] (Evaluation criteria: mild taste felt when sipped) The evaluation of the mildness of the mouthfeel was based on a standard of 2 points for Sample 1-1 (for the samples in Table 6 only, the standard was 2 points for Sample 6-1), with 1 point for "the flavor felt when held in the mouth (perceived in the mouth) is not mild" and 5 points for "the flavor felt when held in the mouth (perceived in the mouth) is mild." The higher the score for the evaluation of the mildness of the mouthfeel, the milder it is, and it can be judged as preferable. Here, the evaluation of "mildness of the taste when put in the mouth" literally evaluates the mildness of the aroma and flavor when put in the mouth (taste), and the higher the score, the milder the taste (the more mellow it feels), and the lower the score, the less mild the taste (the less mellow it feels).

[0042] (Body feel: evaluation criteria) The evaluation of body feel was based on a standard of 2 points for Sample 1-1 (for the samples in Table 6 only, the standard was 2 points for Sample 6-1), with a score of 1 for a "weak body feel" and a score of 5 for a "strong body feel." The higher the score, the more enhanced the body feel, and the more preferable it can be judged to be. Here, "body" refers to the depth of flavor.

[0043] (Aftertaste: Criticality) The evaluation of the crispness felt in the aftertaste (shown in the table as "crispness, refreshing feeling in the aftertaste") was based on a standard of 2 points for Sample 1-1 (for the samples in Table 6 only, the standard was 2 points for Sample 6-1), with 1 point for "weak crispness with a refreshing feeling in the aftertaste" and 5 points for "strong crispness with a refreshing feeling in the aftertaste." The higher the score, the stronger the evaluation of the crispness felt in the aftertaste, and it can be judged to be preferable. Here, "a strong crispness accompanied by a refreshing aftertaste" refers to a state in which the drinker feels a drop in taste in the aftertaste, and is given a refreshing feeling.

[0044] (Ink smell: Evaluation criteria) The ink smell was evaluated based on a standard of 1 point for Sample 2-2 (for the samples in Table 6 only, the standard was 1 point for Sample 6-1), with "weak ink smell" being rated as 1 point and "strong ink smell" being rated as 5 points. The lower the score, the more the ink smell was reduced (suppressed), and the more preferable it can be judged to be. Here, the evaluation of "ink smell" is based on the strength of the ink-like smell felt while drinking the sample. The samples in Table 1 were not evaluated for ink odor.

[0045] (Overall rating: rating criteria) For the overall evaluation, Sample 1-1 was used as the standard, with 2 points (for the samples in Table 6 only, Sample 6-1 was used as the standard, with 2 points), and a score of 1 was given for a "very poor overall evaluation as a beverage" and a score of 5 for a "very good overall evaluation as a beverage."

[0046] Here, the "overall evaluation" refers to the balance of flavor as a beverage, and for example, if the flavor balance is disrupted due to a strong flavor based on a specific component, the beverage will be evaluated as poor.

[0047] The table shows the content of each sample and the results of each evaluation. The content and index of each component shown in the table are the content and index of the final product. In addition, the "sucrose equivalent value of sweetener" in the table is a value calculated from the sucralose content or the high fructose corn syrup content.

[0048] [Table 1]

[0049] [Table 2]

[0050] [Table 3]

[0051] [Table 4]

[0052] [Table 5]

[0053] [Table 6]

[0054] (Review of results) Table 1 shows the results of varying the α-humulene content. From the results of Samples 1-1 to 1-4, it was confirmed that as the α-humulene content increased, the scores for four items - "mild taste when put in the mouth," "body," "crisp aftertaste," and "overall evaluation" - increased. However, it was also confirmed that if the α-humulene content increased too much, the scores for these four items decreased slightly. Taking all the evaluations into consideration, among samples 1-1 to 1-4, samples 1-2 to 1-4 (especially samples 1-2 to 1-3) gave favorable results.

[0055] Table 2 shows the results of varying the borneol content. First, the results of Sample 2-1 showed that even if borneol was added without α-humulene, the "body feeling" and "crisp aftertaste" could not be enhanced, and the "ink smell" was slightly strong, resulting in an "overall evaluation" that was not very favorable. On the other hand, the results of Samples 2-2 to 2-6 confirmed that when the borneol content was increased while still containing α-humulene, the scores for the four categories of "mild taste when sipping," "body," "crisp aftertaste," and "overall evaluation" increased significantly. However, it was also confirmed that when the borneol content increased too much, the scores for these four categories decreased slightly. Furthermore, when comparing Sample 2-1 and Sample 2-4, it was confirmed that the "ink smell" felt due to borneol was reduced (suppressed) by α-humulene. Taking all the evaluations into consideration, among samples 2-1 to 2-6, samples 2-3 to 2-6 (especially samples 2-3 to 2-4) gave very favorable results.

[0056] Table 3 shows the results of varying the α-humulene content and the bornol content. From the results of Samples 3-1 to 3-3, it was confirmed that by incorporating α-humulene and borneol in a specified ratio, the scores for the four categories of "mild taste when put in the mouth," "body," "crisp aftertaste," and "overall evaluation" were significantly higher. However, it was also confirmed that when the content of both α-humulene and borneol was relatively high, the score for "crisp aftertaste" decreased slightly, and the score for "ink smell" increased slightly.

[0057] Table 4 shows the results with lemon flavoring included. Comparing the results of Sample 4-1 and Sample 4-2, it was confirmed that even when lemon flavoring was added, the scores for four categories, "mild taste when put in the mouth," "body," "crisp aftertaste," and "overall evaluation," could be increased.

[0058] Table 5 shows the results when high fructose corn syrup was used as the sweetener instead of sucralose. Comparing the results of Sample 5-1 and Sample 5-2, it was confirmed that even when high fructose corn syrup was included, the scores for four categories - "mild taste when put in the mouth", "body", "crisp aftertaste" and "overall evaluation" - could be increased. These results confirmed that the desired effects of the present invention (making the taste milder, enhancing the body, enhancing the crispness, and reducing the ink smell) can be achieved regardless of the sweetener used.

[0059] Table 6 shows the results in the non-alcoholic state. Comparing the results of Sample 6-1 and Sample 6-2, it was confirmed that even in a non-alcoholic state, the scores for four categories - "mild taste when sipping," "body," "crisp aftertaste," and "overall evaluation" - could be increased. These results confirmed that the desired effects of the present invention (making the drink taste milder, enhancing the body, enhancing the crispness, and reducing the ink smell) are achieved regardless of whether the drink is alcoholic or non-alcoholic.

Claims

1. Alcoholic beverages with a sweetener content of 5.0 w / v% or less in sucrose equivalent, Alcoholic beverages containing α-humulene at a level of 1 ppb or more and 1500 ppb or less.

2. The alcoholic beverage according to claim 1, wherein the borneol content is 1 ppb or more.

3. The alcoholic beverage according to claim 1 or claim 2, wherein the α-humulene content is 8 ppb or more and 1100 ppb or less.

4. An alcoholic beverage according to claim 1 or claim 2, containing a high-intensity sweetener.

5. The alcoholic beverage according to claim 1 or claim 2, which is a citrus-flavored beverage.

6. An alcoholic beverage according to claim 1 or claim 2, wherein the alcohol content is 1 to 12 v / v%.

7. The alcoholic beverage according to claim 1 or claim 2, wherein the borneol content is 5 ppb or more and 500 ppb or less.

8. The alcoholic beverage according to claim 1 or claim 2, wherein the acidity is 0.2 w / v% or more.

9. The alcoholic beverage according to claim 1 or claim 2, wherein the content of the sweetener is 3.5 w / v% or less in terms of sucrose.

10. The alcoholic beverage according to claim 1 or claim 2, containing one or more selected from the group consisting of gin, vodka, rum, and raw material alcohol.

11. A method for producing an alcoholic beverage, comprising the step of setting the sweetener content to 5.0 w / v% or less in terms of sucrose, and the α-humulene content to 1 ppb or more and 1500 ppb or less.

12. A method for improving the flavor of an alcoholic beverage in which the sweetener content is 5.0 w / v% or less in sucrose equivalent, thereby making the taste milder and enhancing the body. A method for improving the flavor of an alcoholic beverage, comprising the step of adjusting the α-humulene content of the alcoholic beverage to 1 ppb or more and 1500 ppb or less.