Alcoholic feeling enhancing method

Abstract

To provide a technique for enhancing an alcoholic feeling in an alcohol beverage or an alcohol-taste beverage.SOLUTION: Piperine, menthyl ester, and fusel oil are blended in an alcohol beverage or an alcohol-taste beverage.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for enhancing the alcohol sensation in an alcoholic beverage or a beverage that does not contain alcohol but has an alcohol taste (alcohol-taste beverage), to an alcohol sensation enhancer for an alcoholic beverage or an alcohol-taste beverage, and to an alcoholic beverage or an alcohol-taste beverage with an enhanced alcohol sensation. [Background technology]

[0002] In recent years, as health consciousness has grown, an increasing number of consumers are self-managing their alcohol intake. In addition, the demand for alcohol-flavored beverages is increasing due to tougher penalties for drunk driving and measures to prevent the spread of COVID-19. In this environment, the demand for beverages that taste stronger than their actual alcohol content has further increased.

[0003] Patent Document 1 discloses a non-alcoholic beverage containing a pungent taste imparting component (such as piperine) and a bitter taste imparting component, and having an alcoholic taste imparted thereto. Patent Document 2 discloses that the alcoholic taste of a beverage can be enhanced by using a bitter substance (such as naringin). Patent Document 3 discloses that menthyl esters (such as menthyl isovalerate) can impart a cool and refreshing taste to an alcoholic beverage. Patent Document 4 discloses the addition of a cooling substance to obtain an alcoholic taste. It is well known that alcoholic beverages contain fusel oil. However, it is not known that the alcoholic sensation of an alcoholic beverage can be further enhanced by combining a bitter substance, piperine, menthyl ester and fusel oil. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2013-128451 A [Patent Document 2] JP 2017-212932 A [Patent Document 3] JP 2009-189365 A [Patent Document 4] JP 2015-50955 A [Non-patent literature]

[0005] [Non-Patent Document 1] Azuma T et al., Phytochemistry 2008; 69: 2743-2748 Summary of the Invention [Problem to be solved by the invention]

[0006] An objective of the present invention is to provide a method for enhancing the alcohol sensation of an alcoholic beverage or an alcohol-tasting beverage, an alcohol sensation enhancer, and an alcoholic beverage or an alcohol-tasting beverage with an enhanced alcohol sensation. [Means for solving the problem]

[0007] The present inventors have conducted intensive research to solve the above problems and have found that adding a bitter substance, piperine, menthyl ester, and fusel oil to an alcoholic beverage enhances the alcoholic sensation as if the beverage actually contains more alcohol than it actually does. They have also found that adding a bitter substance, piperine, menthyl ester, and fusel oil to an alcohol-flavored beverage that does not contain alcohol increases the alcoholic sensation. The present invention includes the following embodiments.

[0008] (I) Method for enhancing the alcohol sensation of an alcoholic beverage or an alcohol-flavored beverage A method for enhancing the alcoholic sensation of an alcoholic beverage or an alcohol-flavored beverage, the method comprising blending a bitter substance, piperine, menthyl ester, and fusel oil into the alcoholic beverage or the alcohol-flavored beverage.

[0009] (II) Alcohol sensitivity enhancer An alcohol sensation enhancer for alcoholic beverages or alcohol-flavored beverages, comprising a bitter substance, piperine, menthyl ester and fusel oil.

[0010] (III) Alcoholic beverages or alcohol-flavored beverages An alcoholic beverage or an alcohol-flavored beverage containing a bitter substance, piperine, a menthyl ester and a fusel oil. Effect of the Invention

[0011] According to the present invention, a method for enhancing the alcoholic sensation of an alcoholic beverage or an alcohol-tasting beverage can be provided. According to this method, it is possible to prepare and provide an alcoholic beverage or an alcohol-tasting beverage that has a stronger alcoholic sensation than the actual alcohol concentration. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] (I) Explanation of terms The alcohol sensation refers to a sensation specific to alcohol that is felt when an alcoholic beverage is put into the mouth and swallowed. The "alcohol sensation" that is the subject of the present invention is, among the above-mentioned alcohol sensations, a refreshing sensation or exhilarating sensation felt when ingesting alcohol, a refreshing sensation felt on the tongue, and a stimulating or heavy sensation that permeates the tongue and the back of the throat. The alcohol sensation that is the subject of the present invention includes, in addition to the above-mentioned sensation specific to alcohol, a sensation that is similar to the sensation specific to alcohol (an alcohol-like sensation). Hereinafter, in the present invention, these are collectively referred to as "alcohol sensation".

[0013] In the present invention, the term "alcoholic beverage" refers to a beverage containing ethanol, which is an edible alcohol, and includes low-alcohol beverages with an alcohol concentration of more than 0.05% by volume and 5% by volume or less. In addition, the term "alcohol-flavored beverage" refers to a beverage that does not substantially contain ethanol, which is an edible alcohol. Specifically, it includes beverages with an alcohol content ranging from 0.00% by volume to 0.05% by volume or less, which is considered to be almost the same as the very small amount of alcohol contained in natural fruit juice. However, it is a beverage that is different from soft drinks in that it is an alcohol-flavored beverage. In other words, an alcohol-flavored beverage is a beverage that has a flavor (taste and aroma) similar to that of an alcoholic beverage without blending alcohol. In other words, it is a beverage that can give the drinker a pseudo-sensation (a stimulating sensation similar to that of alcohol) as if they had drunk an alcoholic beverage, even though it does not substantially contain alcohol.

[0014] In the present invention, "enhancing the alcohol sensation" refers to, in the case of an alcoholic beverage, giving the drinker the sensation that the beverage contains more alcohol than the original alcohol concentration, and, in the case of an alcohol-flavored beverage, giving the drinker the sensation of the beverage containing alcohol from the taste perspective by further enhancing the pseudo sensation that the beverage contains alcohol.

[0015] The present invention is characterized in that it contains bitter substances, piperine, menthyl esters and fusel oil as active ingredients.

[0016] (bitter substance) The bitter substance is not particularly limited as long as it is a substance that causes bitterness to be perceived by the palate when added to a beverage, and natural extracts can be used, or commercially available food additives (bittering agents, etc.) can be added. Specific examples include naringin, transglycosylation naringin, cinchona extract, Kuding tea extract, citric acid esters (e.g., tributyl citrate, triethyl citrate, etc.), quasin, hop-derived components, caffeine, etc., and it is preferable to use one or more selected from the group consisting of naringin, transglycosylation naringin, cinchona extract, Kuding tea extract, and tributyl citrate. Naringin is a type of flavonoid glycoside that has a structure in which L-rhamnosyl-(α1→2)-glucose is beta-bonded to the hydroxyl group at the 7th position of naringenin (5,7,4'-trihydroxyflavanone), and is a bitter-tasting compound found in large quantities in citrus peels, and is also called naringin. Transglycosylation naringin, which has improved water solubility by adding glucose to naringin through enzymatic treatment, is also known, and an example of a commercially available product is "Narinbid" manufactured by Hayashibara Co., Ltd. Cinchona extract can be obtained from, for example, Cinchona genus plants (e.g., Cinchona succulent). irubra) bark, purified water, ethyl alcohol, 1,3-butylene glycol The extract can be obtained by extraction with an extraction solvent such as ethanol, and a commercially available product may also be used. Kuding tea extract can be obtained, for example, by steam distilling part or all of the original plant of Kuding tea, extracting part or all of the original plant remaining after the steam distillation process using water or a mixture of water and a water-soluble organic solvent, and recovering the extract; commercially available products may also be used. Tributyl citrate is a type of citrate ester, a type of hydroxy acid ester.

[0017] (Piperine) Piperine is the main component of the hotness of pepper. It can be obtained by extracting pepper fruits as they are, or after drying, crushing, grinding, etc. as necessary. The extraction method is not particularly limited and can be performed according to a conventional method.

[0018] (Menthyl ester) Examples of menthyl esters include menthyl propionate, menthyl heptanoate, menthyl nonanoate, menthyl valerate, menthyl isovalerate, menthyl lactate, menthyl acetate, menthyl phenylacetate, menthyl caprylate, menthyl butyrate, menthyl 3-hydroxybutyrate, menthyl caprate, menthyl caproate, and menthyl 2-methylbutyrate. It is preferable to use one or more selected from the group consisting of menthyl isovalerate, menthyl lactate, menthyl acetate, and menthyl 3-hydroxybutyrate.

[0019] (Fusel oil) Fusel oil is a mixture of higher alcohols separated as a by-product during the refining process of ethanol production from starch and sugars.

[0020] The above active ingredients may be added individually to the alcoholic beverage or alcohol-tasting beverage, or may be added in the form of a formulation, and the method of addition is not particularly limited. For example, the active ingredient according to the present invention may be added directly to the alcoholic beverage or alcohol-tasting beverage, or may be added to the alcoholic beverage or alcohol-tasting beverage as a diluting liquid prepared by dissolving it in a single or mixed solvent such as water, alcohol, glycerin, or propylene glycol. In addition, for example, the active ingredient according to the present invention may be added to the alcoholic beverage or alcohol-tasting beverage as a flavoring preparation prepared by blending it in a flavoring composition made from natural flavors, synthetic flavors, or the like as raw materials, or further, for example, the above active ingredient may be added to the alcoholic beverage or alcohol-tasting beverage as a powder preparation spray-dried using an excipient such as dextrin. From the viewpoint of convenience in using the active ingredient according to the present invention, it is preferable to add it to food or drink as a diluting liquid, flavoring preparation, or powder preparation, and it is more preferable to add it as a flavoring preparation.

[0021] The above-mentioned active ingredient can be used as one of the raw materials in the production of alcoholic beverages or alcohol-flavored beverages, or can be added to alcoholic beverages or alcohol-flavored beverages when they are consumed. This enhances the alcoholic feel of the alcoholic beverage or alcohol-flavored beverage, giving the drinker the sensation that the beverage contains a higher concentration of alcohol than it originally contains.

[0022] The amount of bitter substance added to an alcoholic beverage or alcohol-flavored beverage is not particularly limited, but when the bitter substance is naringin and / or transglycosylated naringin, the amount may be in the range of 1 to 100 ppm, preferably 2 to 50 ppm, and more preferably 5 to 30 ppm. When the bitter substance is a cinchona extract, the amount may be in the range of 10 to 600 ppm, preferably 30 to 500 ppm, and more preferably 50 to 300 ppm. When the bitter substance is a Kuding tea extract, the amount may be in the range of 5 to 500 ppm, preferably 10 to 300 ppm, and more preferably 30 to 200 ppm. When the bitter substance is tributyl citrate, the amount may be in the range of 0.5 to 100 ppm, preferably 1 to 50 ppm, and more preferably 2 to 20 ppm.

[0023] The amount of piperine added to an alcoholic beverage or an alcohol-flavored beverage can be in the range of 0.02 to 1.0 ppm, preferably 0.05 to 0.8 ppm, and more preferably 0.1 to 0.5 ppm.

[0024] The amount of menthyl ester blended into an alcoholic beverage or an alcohol-flavored beverage is not particularly limited, but when the menthyl ester is one or more selected from the group consisting of menthyl isovalerate, menthyl lactate, menthyl acetate, and menthyl 3-hydroxybutyrate, the amount is usually in the range of 0.001 to 0.1 ppm, preferably 0.002 to 0.05 ppm, and more preferably 0.005 to 0.03 ppm.

[0025] The amount of fusel oil added to an alcoholic beverage or an alcohol-flavored beverage can be in the range of 0.1 to 10 ppm, preferably 0.2 to 10 ppm, and more preferably 0.5 to 5 ppm.

[0026] The alcoholic beverages targeted by the present invention are beverages containing ethanol, and although there are no limitations on the ethanol concentration, it includes a range of more than 0.05% by volume to 40% by volume or less. Examples of preferred ethanol concentrations include 0.1 to 9% by volume, and more preferably 0.5 to 7% by volume. The ethanol concentration of low-alcohol beverages is more than 0.05% by volume to 5% by volume or less, preferably 4.00% by volume or less, more preferably 3.00% by volume or less, even more preferably 2.00% by volume or less, and even more preferably 1.00% by volume or less.

[0027] The alcohol content in a beverage can be measured according to the method described in the National Tax Agency's analytical method (National Tax Agency Instruction No. 1, January 11, 1961, revised National Tax Agency Instruction No. 6, 2007). Specifically, it can be measured for beverages with and without added sugars such as sucrose, for example, by the method described in paragraphs

[0042] to

[0044] of Patent Document 4. When the alcohol content in a beverage is so small that it cannot be quantified by the National Tax Agency's analytical method, it can be analyzed using gas chromatography.

[0028] Alcoholic beverages include, but are not limited to, sparkling alcoholic beverages such as beer, happoshu, and other sparkling alcoholic beverages (alcoholic beverages other than beer and happoshu that have an alcohol content of less than 10% and are sparkling); brewed alcoholic beverages such as sake, fruit liquor, and other brewed alcoholic beverages; distilled alcoholic beverages such as continuous distillation shochu, single distillation shochu, whiskey, brandy, and spirits; mixed alcoholic beverages such as sweet fruit liquor and liqueur; and various alcoholic beverages prepared using these as a base and adding fruit juice, flavors, carbon dioxide gas, drinking water, or drinking water with carbon dioxide gas (e.g., cocktails, fizz, water with water, carbonated water, tea with alcohol, and various fruit-flavored beverages).

[0029] Alcohol-flavored beverages include, but are not limited to, beverages that have an alcohol taste similar to the above-mentioned alcoholic beverages but have an ethanol concentration of less than 0.05% by volume. Alcohol-flavored beverages include, but are not limited to, beverages that can be substituted for alcoholic beverages, such as beer-flavored beverages (non-alcoholic beer), happoshu-flavored beverages, wine-flavored beverages (non-alcoholic wine, non-alcoholic sparkling wine), fruit liquor-flavored beverages, chuhai-flavored beverages (non-alcoholic chuhai), cocktail-flavored beverages (non-alcoholic cocktails), sake-flavored beverages (non-alcoholic sake, non-alcoholic sparkling sake), shochu-flavored beverages (non-alcoholic shochu), and plum wine-flavored beverages (non-alcoholic plum wine), as well as champagne, amazake, and the like.

[0030] Whether or not the alcoholic sensation of an alcoholic beverage or an alcohol-flavored beverage is enhanced by containing the active ingredient according to the present invention can be evaluated by comparing a beverage containing the active ingredient according to the present invention with a beverage (control beverage) that is the same except that it does not contain the active ingredient according to the present invention. For details, the description of the experimental examples described below can be referred to and the experiment can be carried out based on the description. If the alcoholic sensation is enhanced compared to the control beverage, it can be determined that the alcoholic sensation of the alcoholic beverage or the alcohol-flavored beverage is enhanced by containing the active ingredient according to the present invention.

[0031] In combination with the active ingredient of the present invention, other ingredients that enhance the alcohol sensation can also be added. Black ginger extract and / or Monk fruit extract are preferable. By further adding black ginger extract and / or Monk fruit extract to an alcoholic beverage or alcohol-flavored beverage, the sensation felt in the oral cavity and from the oral cavity to the nasal cavity due to alcohol, specifically the light feeling in the oral cavity and / or the refreshing feeling from the oral cavity to the nasal cavity, and the thickness can be further enhanced without adding or increasing the amount of alcohol, and the drinker can be given a drinking comfort as if drinking an alcohol-containing beverage. The sensation obtained by black ginger extract and / or Monk fruit extract is a sensation unique to alcohol felt when putting an alcoholic beverage in the oral cavity and swallowing it, but it is a different sensation from the alcohol sensation obtained by the active ingredient of the present invention. Therefore, by using it in combination with black ginger extract and / or Monk fruit extract, it is possible to give an overall alcohol-specific sensation to an alcohol-flavored beverage or alcohol-flavored beverage. In addition, at least one selected from stevia extract, acesulfame potassium, sucralose, aspartame, and neotame may be further blended in combination with the swingle extract.

[0032] The amounts of black ginger extract and swingle extract to be added to an alcoholic beverage or an alcohol-flavored beverage can be exemplified as follows:

[0033] (Black ginger extract) In terms of the amount (total amount) of polymethoxyflavones specifically contained in the black ginger extract in the beverage, the amount is 0.04 to 80 ppm (parts per million by mass, the same applies below), preferably 0.04 to 4 ppm, and more preferably 0.4 to 4 ppm. Examples of polymethoxyflavones derived from black ginger extract include the following (see Non-Patent Document 1): 1) 5,7-Dimethoxyflavone 2) 5,7,4'-trimethoxyflavone 3) 3,5,7-trimethoxyflavone 4) 3,5,7,4'-Tetramethoxyflavone 5) 5,7,3',4'-Tetramethoxyflavone 6) 3,5,7,3',4'-Pentamethoxyflavone. In addition, the amount of each of these polymethoxyflavones contained in the black ginger extract can be measured by liquid chromatography. As described in detail in the Examples section below, the peak area of ​​each polymethoxyflavones measured by liquid chromatography can be compared with the peak area of ​​the corresponding standard of polymethoxyflavones to quantitatively determine the amount.

[0034] (Monk fruit extract) The content of mogroside V (hereinafter abbreviated as MogV) in the beverage is in the range of 0.00002 to 0.004% by mass, preferably 0.0001 to 0.004% by mass, and more preferably 0.0001 to 0.0025% by mass.

[0035] The alcoholic beverage or alcohol-tasting beverage according to the present invention is preferably provided as a packaged beverage. The container used for the alcoholic beverage or alcohol-tasting beverage according to the present invention may be any container normally used for filling beverages, such as metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc., with metal cans / barrel containers and plastic bottles and bottles being preferred.

[0036] As described above, in this specification, the terms "comprise" and "contain" include the meanings of "consisting of" and "consisting essentially of". EXAMPLES

[0037] The present invention will be described below using experimental examples to aid in understanding the configuration and effects of the present invention, although the present invention is not limited to these experimental examples. The following experiments were carried out at room temperature (25±5° C.) and atmospheric pressure conditions unless otherwise stated.

[0038] In addition, all subjects employed in each experimental example were qualified sensory evaluators who had been engaged in and trained in sensory evaluation of the flavor and taste of food and beverages and had passed an in-house test. In each experiment, each subject drank a control beverage from among the beverages to be tested, and confirmed the alcohol sensation of each beverage (the alcohol-like sensation felt in the mouth and when swallowed, specifically, a refreshing sensation or invigorating sensation, preferably a refreshing sensation felt on the tongue, and a low stimulating and heavy sensation that permeates the tongue and the back of the throat), and after mutually confirming the sensation and its level between the subjects, the evaluation criteria were adjusted so that each subject's internal criteria were equal to each other.

[0039] The raw materials used in the following experimental examples are as follows: Naringin Naringin transglycosylation "Narimbid" manufactured by Hayashibara Co., Ltd. Cinchona extract · Kuding tea extract (5) Piperine (6) Menthyl isovalerate (7) Menthyl 3-hydroxybutyrate (8) Menthyl lactate (9) Menthyl acetate (10) Fusel oil It contains 70-85% isopentanol, 10-25% isobutanol, 1-3% butanol, 1-10% propanol, and less than 1% ethanol. (11) Black ginger extract Manufactured by Maruzen Pharmaceuticals Co., Ltd. A powder formulation made by extracting the dried rhizomes of black ginger (Krachaidam) with aqueous ethanol, filtering and concentrating the extract, then adding dextrin and cyclodextrin and spray-drying the extract. The powder formulation contains 8% polymethoxyflavone by mass. (12) Luo Han Fruit Extract Sunnature (registered trademark) M50 (dried powder product, manufactured by San-Ei Gen F.F.I. Co., Ltd.) A high-intensity sweetener with a sweetness approximately 300 times that of sucrose, prepared by extracting the raw fruit (undried fruit) of Monk fruit with water, filtering and recovering the water extract, decolorizing and concentrating it, and then spray-drying it into a dry powder containing 50% mogroside V.

[0040] Experimental Example 1 Evaluation of the alcohol sensation enhancement effect of alcoholic beverages (No. 1) Test samples (Examples 1-1 and 1-2, Comparative Examples 1-1 to 1-4) were prepared by adding the ingredients listed in Table 1 to a 3% by volume aqueous solution of ethanol. The product temperature was adjusted to 10°C, and then four subjects ingested each test sample.

[0041] [Table 1]

[0042] Each subject was asked to score the strength of the alcohol sensation of the test sample according to the following criteria. [Evaluation Criteria] 5 points: Has an alcoholic feel equivalent to a 5% by volume aqueous solution of ethanol. 4 points: Stronger alcohol feeling than a 4% ethanol solution by volume but weaker alcohol feeling than a 5% ethanol solution by volume. 3 points: Has an alcoholic feel equivalent to a 4% by volume aqueous solution of ethanol. 2 points: Has a stronger alcoholic feeling than a 3% ethanol solution by volume but a weaker alcoholic feeling than a 4% ethanol solution by volume. 1 point: Has the same alcoholic feel as a 3% by volume aqueous solution of ethanol.

[0043] The evaluation results of the test samples are shown in Table 2.

[0044] [Table 2]

[0045] As shown in Table 2, it was confirmed that Examples 1-1 and 1-2, in which the ingredients were added in combination, had a superior effect of enhancing the alcoholic sensation of ethanol itself, compared to Comparative Examples 1-1 to 1-4, in which each ingredient was added alone. In particular, it was confirmed that Example 1-2, which contained Sunnature M50 and black ginger extract, provided an alcoholic sensation equivalent to that of a 5% by volume aqueous solution of ethanol.

[0046] Experimental Example 2 Evaluation of the alcohol sensation enhancement effect of alcoholic beverages (No. 2) As test samples (Examples 2-1 and 2-2), non-carbonated lemon chuhai (calculated as 3% alcohol content) was prepared with the ingredients listed in Tables 3 and 4 added, and the product temperature was adjusted to 10°C. Then, as in Experimental Example 1, four subjects ingested each test sample and evaluated the strength of the alcoholic sensation of the test sample.

[0047] [Table 3] (※1) "(F) Lemon Fragrance 722" manufactured by San-Ei Gen F.F.I. Co., Ltd.

[0048] [Table 4]

[0049] Four subjects were asked to score the strength of the alcohol sensation of the test samples according to the following criteria. [Evaluation Criteria] 5 points: Has an alcoholic feel equivalent to the 5 volume % ethanol control (Reference Example 3). 4 points: Stronger alcohol sensation than the 4 volume % ethanol control (Reference Example 2) but weaker alcohol sensation than the 5 volume % ethanol control (Reference Example 3). 3 points: Has an alcoholic feel equivalent to the 4 volume % ethanol control (Reference Example 2). 2 points: Stronger alcohol sensation than the 3 volume % ethanol control (Reference Example 1) but weaker alcohol sensation than the 4 volume % ethanol control (Reference Example 2). 1 point: Has the same alcoholic feel as the 3 volume % ethanol control (Reference Example 1).

[0050] The evaluation results of the test samples are shown in Table 5.

[0051] [Table 5]

[0052] As shown in Table 5, it was confirmed that in Examples 2-1 and 2-2, in which a combination of ingredients was added, the effect of enhancing the alcohol sensation that ethanol itself has is excellent. In particular, it was confirmed that Example 2-2, which contained Sunnature M50 and black ginger extract, had a more excellent effect of enhancing the alcohol sensation.

[0053] Experimental Example 3: Evaluation of the alcohol sensation enhancing effect of alcoholic beverages (No. 3) As a test sample (Example 3), a carbonated lemon chuhai (calculated as 3% alcohol content) was prepared by adding the ingredients listed in Tables 6 and 7, and the temperature of the drink was adjusted to 10°C. Then, in the same manner as in Experimental Example 1, four subjects ingested each test sample and evaluated the strength of the alcoholic sensation of the test sample.

[0054] [Table 6]

[0055] [Table 7]

[0056] Each subject was asked to score the strength of the alcohol sensation of the test samples according to the following criteria. [Evaluation Criteria] 5 points: Has the same alcoholic feel as the 5 volume % ethanol control (Reference Example 6). 4 points: Stronger alcohol sensation than the 4 volume % ethanol control (Reference Example 5) but weaker alcohol sensation than the 5 volume % ethanol control (Reference Example 6). 3 points: Has an alcoholic feel equivalent to the 4 volume % ethanol control (Reference Example 5). 2 points: Stronger alcohol sensation than the 3 volume % ethanol control (Reference Example 4) but weaker alcohol sensation than the 4 volume % ethanol control (Reference Example 5). 1 point: Has the same alcoholic feel as the 3 volume % ethanol control (Reference Example 4).

[0057] The evaluation results of the test samples are shown in Table 8.

[0058] [Table 8]

[0059] As shown in Table 8, it was confirmed that Example 3, in which a combination of ingredients was added, had an excellent effect of enhancing the alcoholic sensation that ethanol itself has.

[0060] Experimental Example 4: Evaluation of the alcohol sensation enhancement effect of alcohol-flavored beverages (No. 4) As a test sample (Example 4), a non-alcoholic lemon chuhai (no added carbonation) was prepared with the ingredients listed in Tables 9 and 10 added, and the temperature of the drink was adjusted to 10°C. Then, in the same manner as in Experimental Example 1, four subjects ingested each test sample and evaluated the strength of the alcoholic sensation of the test sample.

[0061] [Table 9]

[0062] [Table 10]

[0063] Each subject was asked to score the strength of the alcohol sensation of the test samples according to the following criteria. [Evaluation Criteria] 3 points: Feels more alcoholic than the control (Reference Example 7). 2 points: Slightly more alcoholic feeling than the control (Reference Example 7). 1 point: Has the same alcoholic feel as the control (Reference Example 7).

[0064] The evaluation results of the test samples are shown in Table 11.

[0065] [Table 11]

[0066] As shown in Table 11, it was confirmed that Example 4, in which a combination of ingredients was added, had the effect of imparting a pseudo-sensation of drinking an alcoholic beverage, even though it contained substantially no alcohol.

[0067] Experimental Example 5: Evaluation of the alcohol sensation enhancement effect of alcohol-flavored beverages (No. 5) As a test sample (Example 5), a non-alcoholic lemon chuhai (carbonated) was prepared with the ingredients listed in Tables 12 and 13 added, and the temperature of the drink was adjusted to 10°C. Then, in the same manner as in Experimental Example 1, four subjects ingested each test sample and evaluated the strength of the alcoholic sensation of the test sample.

[0068] [Table 12]

[0069] [Table 13]

[0070] Each subject was asked to score the strength of the alcohol sensation of the test samples according to the following criteria. [Evaluation Criteria] 3 points: Feels more alcoholic than the control (Reference Example 8). 2 points: Slightly more alcoholic feeling than the control (Reference Example 8). 1 point: Has the same alcoholic feel as the control (Reference Example 8).

[0071] The evaluation results of the test samples are shown in Table 14.

[0072] [Table 14]

[0073] As shown in Table 14, it was confirmed that Example 5, in which a combination of ingredients was added, also had the effect of enhancing the alcoholic sensation of an alcohol-flavored beverage that does not contain alcohol.

[0074] Experimental Example 6 Evaluation of the alcohol sensation enhancement effect of alcoholic beverages (No. 6) Test samples (Examples 5-1 to 5-7) were prepared by adding the materials shown in Table 15 to a 3% by volume aqueous solution of ethanol, and the product temperature was adjusted to 10°C. After that, four subjects ingested each test sample.

[0075] [Table 15]

[0076] Each subject was asked to score the strength of the alcohol sensation of the test samples according to the same criteria as in Experimental Example 1. The evaluation results of the test samples are shown in Table 16.

[0077] [Table 16]

[0078] As shown in Table 16, it was confirmed that Examples 5-1 to 5-7, in which the materials were added in combination, had an excellent effect of enhancing the alcoholic sensation that ethanol itself has.

Claims

1. A method for enhancing the alcoholic sensation of an alcoholic beverage or an alcohol-flavored beverage, the method comprising blending a bitter substance, piperine, menthyl ester, and fusel oil into the alcoholic beverage or the alcohol-flavored beverage.

2. The method described in claim 1, wherein the bitter substance is one or more selected from the group consisting of naringin, glycosyl naringin, cinchona extract, Kuding tea extract, and tributyl citrate.

3. The method according to claim 1 or 2, wherein the menthyl ester is one or more selected from the group consisting of menthyl isovalerate, menthyl lactate, menthyl acetate, and menthyl 3-hydroxybutyrate.

4. An alcohol sensation enhancer for alcoholic beverages or alcohol-flavored beverages, which contains a bitter substance, piperine, menthyl ester and fusel oil.

5. An alcohol sensitivity enhancer as described in claim 4, wherein the bitter substance is one or more selected from the group consisting of naringin, glycosyl naringin, cinchona extract, Kuding tea extract and tributyl citrate.

6. An alcohol sensitivity enhancer according to claim 4 or 5, wherein the menthyl ester is one or more selected from the group consisting of menthyl isovalerate, menthyl lactate, menthyl acetate, and menthyl 3-hydroxybutyrate.

7. An alcoholic beverage or alcohol-flavored beverage containing a bitter substance, piperine, menthyl ester and fusel oil.

8. An alcoholic beverage or alcohol-flavored beverage as described in claim 7, wherein the bitter substance is one or more selected from the group consisting of naringin, transglycosylated naringin, cinchona extract, Kuding tea extract, and tributyl citrate.

9. An alcoholic beverage or alcohol-flavored beverage according to claim 7 or 8, wherein the menthyl ester is one or more selected from the group consisting of menthyl isovalerate, menthyl lactate, menthyl acetate and menthyl 3-hydroxybutyrate.