Alcoholic beverage

Abstract

To provide an alcoholic beverage with a reduced sense of stimulation derived from alcohol.SOLUTION: An alcoholic beverage contains linalool and / or geraniol and also contains cis-3-hexene-1-ol.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an alcoholic beverage, etc. More specifically, the present invention relates to an alcoholic beverage having a reduced stimulating sensation due to alcohol, and a method for producing the same. [Background technology]

[0002] In recent years, alcohol consumption has been declining, especially among young people. It has been pointed out that the reason for this is that consumer preferences for alcohol have become more diverse and drinking styles have changed significantly. In response to these changes, alcohol manufacturers are working hard to develop a variety of new alcoholic beverage products. In developing these new products, various issues that were not previously recognized have become clear.

[0003] For example, in the case of alcoholic beverages, while the light flavor of alcohol is preferred, the stimulating feeling of alcohol is sometimes pointed out as a drawback. Conventionally, methods using physical devices or flavor improving agents have been known as means for reducing the stimulating feeling of alcohol.

[0004] Specific known methods using physical devices include a method of ultrasonically treating an alcoholic beverage (Patent Document 1), a method of contacting an alcoholic beverage with ceramics (Patent Document 2), a method of irradiating an alcoholic beverage with magnetic field lines during production of the alcoholic beverage (Patent Document 3), a method of stirring an alcoholic beverage with ultrasonic vibrations (Patent Document 4), and a method of contacting an alcoholic beverage with a semiconductor material (Patent Document 5). However, these methods have drawbacks, such as insufficient improvement of the stimulating alcohol sensation of the alcoholic beverage and the need for large-scale equipment.

[0005] In addition, as a method for masking the stimulating sensation of alcohol, a method of using a masking agent such as an aliphatic ester (Patent Document 6) is known, but this method has the disadvantage that it can only be used with certain alcoholic beverages, and the taste and color of the masking agent itself tends to affect the flavor and color tone of the alcoholic beverage. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 54-119098 [Patent Document 2] Japanese Patent Publication No. 12273 / 1983 [Patent Document 3] Japanese Patent Application Publication No. 6-30758 [Patent Document 4] Japanese Patent Application Publication No. 11-9257 [Patent Document 5] JP 2000-224979 A [Patent Document 6] Japanese Patent Application Publication No. 8-187277 Summary of the Invention [Problem to be solved by the invention]

[0007] In order to respond to the diversification of consumer preferences for alcoholic beverages, various alcoholic beverages are manufactured and sold. However, the problem of the stimulating feeling of alcohol described above has not necessarily been fully solved. In addition, adjusting the pH of an alcoholic beverage to an acidic level has the advantage of inhibiting the growth of microorganisms and providing a refreshing aftertaste, but there is a problem that the stimulating feeling of alcohol is further enhanced in alcoholic beverages with low pH. In view of these circumstances, the object of the present invention is to provide an alcoholic beverage with a reduced stimulating feeling of alcohol. [Means for solving the problem]

[0008] The present inventors have developed an alcoholic beverage that can satisfy consumer demands while mitigating the stimulating sensation of alcohol in the alcoholic beverage. As a result, they have found that the stimulating sensation of alcohol in the alcoholic beverage can be reduced by blending linalool and / or geraniol and cis-3-hexen-1-ol in the alcoholic beverage. They have also found that the stimulating sensation of alcohol enhanced in low pH alcoholic beverages can be sufficiently reduced by blending linalool and / or geraniol and cis-3-hexen-1-ol, and thus completed the present invention.

[0009] That is, the present invention includes the following aspects, although it is not limited thereto. (1) Contains linalool and / or geraniol; An alcoholic beverage containing cis-3-hexen-1-ol. (2) An alcoholic beverage according to (1), having a pH of 4.3 or less. (3) An alcoholic beverage according to (1) or (2), having a cis-3-hexen-1-ol content of 0.5 ppb or more. (4) An alcoholic beverage according to any one of (1) to (3), having a linalool content of 1 ppb or more. (5) An alcoholic beverage according to any one of (1) to (4), having a geraniol content of 1 ppb or more. (6) An alcoholic beverage according to any one of (1) to (5), having an alcohol content of 1 to 15 v / v%. (7) An alcoholic beverage according to any one of (1) to (6), which contains carbon dioxide. (8) Carbon dioxide pressure is 1.0-3.0kgf / cm 2 The alcoholic beverage according to (7) above. (9) It also contains tannins, The alcoholic beverage according to any one of (1) to (8), having a tannin content of 2,000 ppm or less. (10) An alcoholic beverage according to any one of (1) to (9), which contains linalool, geraniol and / or cis-3-hexen-1-ol derived from a Theaceae plant. (11) The alcoholic beverage according to (10), wherein the Theaceae plant is Camellia sinensis. (12) An alcoholic beverage according to any one of (1) to (11), which contains linalool, geraniol and / or cis-3-hexen-1-ol derived from green tea. (13) An alcoholic beverage according to any one of (1) to (12), which contains a green tea distilled liquor. (14) An alcoholic beverage according to any one of (1) to (13), in which the total amount of extract components is 10.0 g / 100 ml or less. (15) An alcoholic beverage according to any one of (1) to (14), which is a packaged beverage. (16) A method for producing an alcoholic beverage, comprising the following steps: (i) incorporating linalool and / or geraniol; and (ii) incorporating cis-3-hexen-1-ol. (17) A method for reducing the bitterness of alcohol in an alcoholic beverage, comprising the steps of: (i) incorporating linalool and / or geraniol; and (ii) incorporating cis-3-hexen-1-ol. Effect of the Invention

[0010] According to the present invention, it is possible to provide an easy-to-drink alcoholic beverage with a reduced stimulating sensation of alcohol. Such an alcoholic beverage is of excellent quality that satisfies the preferences of consumers. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] 1. Alcoholic drinks In one aspect, the present invention is an alcoholic beverage containing linalool and / or geraniol and containing cis-3-hexen-1-ol.

[0012] The present invention relates to an alcoholic beverage. In one aspect, the present invention relates to a tea-based alcoholic beverage having a tea flavor, using green tea, oolong tea, etc. as a part of the raw material. The tea-based alcoholic beverage having a tea flavor, using green tea, oolong tea, etc. as a part of the raw material, includes a blend of an extract of green tea, oolong tea, etc., a blend of green tea, oolong tea, etc., a blend of green tea, oolong tea, etc., and / or a powder of green tea, oolong tea, etc., a soaked liquor obtained by soaking green tea, oolong tea, etc. in a liquid containing alcohol, and a distilled liquor obtained by contacting green tea, oolong tea, etc. with a liquid containing alcohol and distilling it. The alcohol used in the alcoholic beverage of the present invention is not particularly limited, and can be one used that is usually used in alcoholic beverages, such as distilled liquor, fruit liquor, and sake (Japanese sake). For example, brewing alcohol, spirits (neutral spirits, rum, vodka, gin, etc.), whiskey, brandy, shochu, shochu, shochu, shochu, etc., can be used alone or in combination. In particular, it is preferable to use, as part or all of the raw liquor, raw liquor obtained by distilling an alcohol-containing material such as Class B shochu in a pot still, or raw liquor obtained by blending an alcohol-containing material such as Class A and Class B mixed shochu distilled in a pot still with an alcohol-containing material distilled in a continuous still.

[0013] In the present invention, alcohol refers to ethyl alcohol (ethanol) unless otherwise specified. In addition, alcohol content refers to volume % (v / v%) in the beverage. The range of alcohol content in the alcoholic beverage of the present invention is not particularly limited as long as the content of linalool, geraniol, cis-3-hexen-1-ol, etc. in the beverage is within a predetermined range, but is typically 1 to 15 v / v%. In addition, in one embodiment, the upper limit of the alcohol content in the alcoholic beverage of the present invention is 14 v / v%, 13 v / v%, 12 v / v%, 11 v / v%, 10 v / v%, or 8 v / v%, and the lower limit is 1.0 v / v%, 1.5 v / v%, 2.0 v / v%, 2.5 v / v%, or 3.0 v / v%.

[0014] The alcohol content may be adjusted by any known method, such as adjusting the amount of an alcohol component to be added.

[0015] In this specification, the alcohol content of an alcoholic beverage can be measured by any known method, for example, by a vibration density meter. Specifically, the alcohol content can be calculated by removing carbon dioxide gas from an alcoholic beverage by filtration or ultrasonic waves to prepare a sample, distilling the prepared sample over a direct flame, measuring the density of the distillate obtained at 15°C, and converting it using "Table 2: Conversion table of alcohol content, density (15°C) and specific gravity (15 / 15°C)" which is an appendix to the National Tax Agency Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0016] In one embodiment, the alcoholic beverage of the present invention has a low pH. As described above, adjusting the pH of an alcoholic beverage to an acidic level has the advantage of inhibiting the growth of microorganisms and providing a refreshing aftertaste. In one embodiment, the pH of the alcoholic beverage of the present invention is 4.3 or less, preferably 4.2 or less, more preferably 4.1 or less. The lower limit of the pH of the alcoholic beverage of the present invention is not particularly limited, but is typically 2.0 or more, preferably 2.5 or more.

[0017] The alcoholic beverage of the present invention contains cis-3-hexen-1-ol, a type of unsaturated alcohol also known as green leaf alcohol. Cis-3-hexen-1-ol is a colorless liquid at room temperature that was discovered and named as the aromatic component of green tea. In the alcoholic beverage of the present invention, the content of cis-3-hexen-1-ol is not particularly limited as long as the desired effect is obtained, but the lower limit of the content of cis-3-hexen-1-ol is preferably 0.5 ppb, 1 ppb, 3 ppb, 5 ppb, 7 ppb, 10 ppb, 15 ppb, 20 ppb, 25 ppb, and more preferably 30 ppb, and the upper limit of the content of cis-3-hexen-1-ol is preferably 3,000 ppb, 2,500 ppb, 2,000 ppb, 1,500 ppb, 1,200 ppb, 1,000 ppb, 700 ppb, 500 ppb, 300 ppb, and more preferably 200 ppb. Typically, in the alcoholic beverage of the present invention, the content range of cis-3-hexen-1-ol is 0.5 to 3,000 ppb, 1 to 2,500 ppb, 3 to 2,000 ppb, 5 to 1,500 ppb, 7 to 1,200 ppb, 10 to 1000 ppb, 15 to 700 ppb, 20 to 500 ppb, 25 to 300 ppb, or 30 to 200 ppb. If the content of cis-3-hexenol is less than 0.5 ppb, the effect of reducing the irritation of alcohol tends to be weakened, while if the content of cis-3-hexen-1-ol is more than 3,000 ppb, the blue aroma peculiar to cis-3-hexen-1-ol becomes more strongly felt.

[0018] In the present invention, the method for measuring the content of cis-3-hexen-1-ol is not particularly limited, and a known method can be appropriately selected and used. For example, it is preferable to measure the content of cis-3-hexen-1-ol using GC-MS.

[0019] The alcoholic beverage of the present invention contains linalool and / or geraniol. Linalool has the molecular formula C 10 H 18 Geraniol is a type of monoterpene alcohol represented by the formula C, and is known to have a scent similar to lily of the valley, lavender, and bergamot. 10 H17 It is a type of linear monoterpenoid represented by OH, and is known to be contained in essential oils such as rose oil, palmarosa oil, and citronella oil, and to have a rose-like scent.

[0020] In the alcoholic beverage of the present invention, the lower limit of the content of linalool is preferably 1 ppb, 3 ppb, 5 ppb, 7 ppb, 12 ppb, 17 ppb, 22 ppb, 27 ppb, more preferably 30 ppb. In one embodiment, the upper limit of the content of linalool is preferably 1,000 ppb, 800 ppb, 700 ppb, 600 ppb, 500 ppb, 400 ppb, 300 ppb, 200 ppb, more preferably 100 ppb. Typically, in the alcoholic beverage of the present invention, the content range of linalool is 1 to 1,000 ppb, 3 to 800 ppb, 5 to 700 ppb, 7 to 600 ppb, 12 to 500 ppb, 17 to 400 ppb, 22 to 300 ppb, 27 to 200 ppb, or 30 to 100 ppb. If the linalool content falls below 1 ppb, the effect of reducing the irritating sensation of alcohol tends to weaken, while if the linalool content exceeds 1000 ppb, the aroma becomes stronger, resulting in an artificial flavor that makes it difficult to drink.

[0021] In the alcoholic beverage of the present invention, the lower limit of the geraniol content is preferably 1 ppb, 3 ppb, 5 ppb, 10 ppb, 15 ppb, 20 ppb, 25 ppb, 30 ppb, 35 ppb, 45 ppb, 50 ppb, 55 ppb, or 60 ppb. In one embodiment, the upper limit of the geraniol content is preferably 2,000 ppb, 1,500 ppb, 1,200 ppb, 1,000 ppb, 800 ppb, 600 ppb, 400 ppb, 200 ppb, or 150 ppb. Typically, in the alcoholic beverage of the present invention, the content range of geraniol is 1 to 2,000 ppb, 1 to 1,500 ppb, 3 to 1,200, 3 to 1,000 ppb, 5 to 800 ppb, 10 to 600 ppb, 15 to 400 ppb, or 20 to 200 ppb. If the content of geraniol in the beverage is less than 1 ppb, the effect of reducing the irritation of alcohol tends to be weakened, while if the content of geraniol exceeds 2,000 ppb, the aroma becomes strong, resulting in an artificial flavor and making it difficult to drink.

[0022] In the present invention, the method for measuring the content of linalool or geraniol is not particularly limited, and a known method can be appropriately selected and used. For example, it is preferable to measure using GC-MS.

[0023] In one embodiment, the alcoholic beverage of the present invention is a tea-based alcoholic beverage, typically an extract obtained by processing and extracting a Theaceae plant by a conventionally known method, an infused liquor obtained by infusing the plant in an alcohol-containing liquid, or a distilled liquor obtained by contacting the plant with an alcohol-containing liquid and distilling the same. In one embodiment, the linalool, geraniol, and / or cis-3-hexen-1-ol contained in the alcoholic beverage of the present invention may be derived from a Theaceae plant.

[0024] In one embodiment, the alcoholic beverage of the present invention may contain an extract obtained by processing and extracting leaves (also referred to as "tea leaves" in this specification) of the tea plant (Camellia sinensis), an evergreen tree of the genus Camellia in the family Theaceae, by a conventionally known method. It may contain a steeped liquor obtained by steeping in an alcohol-containing liquid, or a distilled liquor obtained by contacting with an alcohol-containing liquid and distilling. In one embodiment, the linalool, geraniol, and / or cis-3-hexen-1-ol contained in the alcoholic beverage of the present invention may be derived from the tea plant.

[0025] Tea is classified into different types according to the processing method of the tea leaves, especially the degree of fermentation, and the quality of the tea extract is also different. For example, green tea is a non-fermented tea in which the picked tea leaves are heat-treated to lose enzyme activity, prevent oxidation of the ingredients, and maintain the green color. Oolong tea is made by wilting the picked tea leaves, lightly stimulating them, and oxidizing some of the tea leaf ingredients, and then "roasting" them. It has properties intermediate between green tea and black tea, and is called semi-fermented tea. Black tea is made by wilting the picked tea leaves, rolling them well, and oxidizing the tea leaf ingredients with the oxidizing enzymes in the tea leaves, and then completely fermenting them. In addition, there is also post-fermented tea in which the tea leaves are piled up for a long time to be subjected to microbial action and to cause sufficient changes in the ingredients. Thus, in one aspect, the linalool, geraniol, and / or cis-3-hexen-1-ol contained in the alcoholic beverage of the present invention may be derived from green tea, oolong tea, black tea, or post-fermented tea.

[0026] In one embodiment, the alcoholic beverage of the present invention contains ingredients derived from green tea.

[0027] In one embodiment, the alcoholic beverage of the present invention is a beverage having a refreshing tea flavor. The method of imparting the refreshing tea flavor is not particularly limited, but for example, it can be imparted by blending a tea extract, or by adding a component that contributes to the tea flavor. In addition, when using a tea extract, there is no particular limit to the type of tea leaves used as a raw material or the processing method, and for example, an aqueous extract containing water-soluble solids obtained by extracting tea with water (hot water) can be used. In addition, as an addition mode, the tea extract may be added directly to the alcoholic beverage, or the tea extract may be concentrated, dried, or powdered. The tea extract or the tea extract concentrated, dried, or powdered product may be soaked in alcohol and the resulting product may be added, and it is more preferable to add the product concentrated by distillation.

[0028] In one embodiment, the alcoholic beverage of the present invention is a beverage containing a distilled green tea liquor, which can be obtained, for example, by steeping the above-mentioned green tea in an aqueous ethanol solution and distilling it.

[0029] In one embodiment, the alcoholic beverage of the present invention contains tannin. Here, in this specification, "tannin" is the name given to a plant component that has the effect of tanning leather, and examples thereof include "catechins". In addition, in this specification, "catechins" is a collective term for non-gallate forms such as catechin, gallocatechin, epicatechin, and epigallocatechin, and gallate forms such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate, and in the present invention, at least one of the above eight types may be contained.

[0030] In the alcoholic beverage of the present invention, the upper limit of the tannin content is preferably 2,000 ppm, 1,000 ppm, 800 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, 200 ppm, more preferably 100 ppm. In one embodiment, the lower limit of the tannin content can be set to 1 ppm, 5 ppm, 15 ppm, 20 ppm, etc., and tannin may not be contained.

[0031] In the alcoholic beverage of the present invention, the upper limit of the content of catechins is preferably 2,000 ppm, 1,000 ppm, 800 ppm, 600 ppm, 400 ppm, 200 ppm, more preferably 100 ppm. In one embodiment, the lower limit of the content of catechins in the beverage is preferably 1 ppm, 2 ppm, 5 ppm, 8 ppm, 10 ppm, 12 ppm, 15 ppm, more preferably 20 ppm. In one embodiment, the content range of catechins in the beverage in the alcoholic beverage of the present invention is 1 to 2,000 ppm, 1 to 1,000 ppm, 2 to 800 ppm, 5 to 600 ppm, 10 to 400 ppm, 15 to 200 ppm, or 20 to 100 ppm.

[0032] In one embodiment, the total amount of extract components in the alcoholic beverage of the present invention is 10.0 g / 100 ml or less, preferably 8.0 g / 100 ml or less, preferably 6.0 g / 100 ml or less, more preferably 4.0 g / 100 ml or less. Here, "extract components" refers to non-volatile components defined in the Liquor Tax Law of Japan, and is defined as the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15°C. The content of extract components in a beverage can be measured using the analytical method prescribed by the National Tax Agency of Japan. In this specification, the content of extract components is shown as the weight in 100 ml of the alcoholic beverage (unit: g / 100 ml).

[0033] In one embodiment, the alcoholic beverage of the present invention is a carbonated alcoholic beverage containing carbon dioxide gas. In the present invention, the carbon dioxide gas pressure is not particularly limited. For example, at 20° C., the lower limit of the carbon dioxide gas pressure is 1.0 kgf / cm 2 , 1.2kgf / cm 2 , 1.3kgf / cm 2 The upper limit of carbon dioxide pressure is 3.0 kgf / cm 2 , 2.7kgf / cm 2 , or 2.5 kgf / cm 2 Typically, the carbon dioxide pressure in the carbonated alcoholic beverage of the present invention is 1.0 to 3.0 kgf / cm at 20°C.2 , preferably 1.2 to 2.7 kgf / cm 2 , more preferably 1.3 to 2.5 kgf / cm 2 It is.

[0034] The carbon dioxide pressure in the beverage can be adjusted using a method commonly known to those skilled in the art, and is not particularly limited. For example, carbon dioxide may be dissolved in the beverage under pressure, or the beverage may be mixed with carbon dioxide in a pipe using a mixer such as a Zuhenhagen carbonator. In addition, the beverage may be sprayed into a tank filled with carbon dioxide to absorb the carbon dioxide, or the beverage may be mixed with carbonated water or the like.

[0035] The carbon dioxide pressure in a beverage can be measured by a method known to those skilled in the art. For example, it can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. More specifically, the sample temperature is set to 20°C, and the gas in the air in the container is sniffed and shaken, after which the carbon dioxide pressure is measured. In this specification, unless otherwise specified, the carbon dioxide pressure is measured by this method.

[0036] In one embodiment, the alcoholic beverage of the present invention is a packaged beverage. Packaged beverages are suitable because they can be stably stored for a long period of time. The container for the packaged beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper packs, and glass containers such as glass bottles.

[0037] In addition, the alcoholic beverage of the present invention may contain additives such as sugars, acids, flavorings, vitamins, colorants, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, so long as the additives do not interfere with the effects of the present invention.

[0038] 2. Method for producing alcoholic beverages and method for reducing the bitterness of alcohol in alcoholic beverages In one aspect, the present invention is a method for producing an alcoholic beverage, comprising (i) a step of blending linalool and / or geraniol, and (ii) a step of blending cis-3-hexen-1-ol. In another aspect, the present invention is a method for reducing the bitterness of alcohol in an alcoholic beverage, comprising (i) a step of blending linalool and / or geraniol, and (ii) a step of blending cis-3-hexen-1-ol. The ranges of the content of linalool, geraniol, and cis-3-hexen-1-ol, the range of alcohol content, the range of pH, the range of the content of tannins, catechins, and extracts, the pressure and method of inclusion of carbon dioxide gas, and the form of the container, etc., in the present invention are as described in the above-mentioned section "1. Alcoholic beverages". EXAMPLES

[0039] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the specific embodiments described in the following examples. In addition, in this specification, unless otherwise specified, the numerical ranges are stated to include the endpoints.

[0040] 1. Preparation of sample beverages The raw material alcohol (59% neutral spirits) was diluted to an alcohol content of 5 v / v% to produce sample No. 1. For samples No. 2 and No. 3, citric acid was added to sample No. 1 to adjust the pH. For sample No. 4, flavoring was added to sample No. 3 to adjust the content of cis-3-hexen-1-ol at 1 ppb and linalool at 3 ppb. For samples No. 5 to 9, green tea extract was added in addition to the flavoring, and the content of cis-3-hexen-1-ol and linalool was adjusted. For samples No. 10 and No. 11, green tea distilled liquor was added in addition to the flavoring and green tea extract, and the content of cis-3-hexen-1-ol and linalool was adjusted. The same amount of green tea extract was added to samples No. 5 to 13. For the green tea distilled liquor, sample No. 11 contained twice the amount of sample No. 10. For Sample No. 12 and Sample No. 13, the catechin concentration was adjusted by adding catechin to Sample No. 11. For Sample No. 1 to Sample No. 13, the total volume was adjusted to 1000 ml with water, and each was diluted with water at a carbon dioxide pressure of 1.8 kg / cm. 2 Carbon dioxide was added so that the concentration of carbon dioxide in the sample beverages became 100%. The green tea extract was made from tea leaf extract, and the green tea distilled liquor was made by soaking tea leaves or tea leaf extract in alcohol and then distilling it. The concentrations of each component in the sample beverages were calculated based on the concentrations of each component (linalool, cis-3-hexen-1-ol, and catechin) in the flavoring, green tea distilled liquor, and green tea extract, which were measured by an external analysis agency, the Japan Food Research Laboratories.

[0041] In addition, sample No. 14 was prepared by diluting the raw material alcohol (59% neutral spirits) to an alcohol content of 5 v / v%. For sample No. 15 and sample No. 16, the pH was adjusted by adding citric acid to sample No. 14. For sample No. 17, flavoring was added to sample No. 16 to adjust the content of cis-3-hexen-1-ol at 1 ppb and geraniol at 3 ppb. For sample No. 18 to 21, green tea extract was added in addition to the flavoring to adjust the content of cis-3-hexen-1-ol and geraniol. The same amount of green tea extract was added to sample No. 18 to 21. For sample No. 14 to 21, the total volume was adjusted to 1000 ml with water, and the carbon dioxide pressure for each was 1.8 kg / cm. 2 Carbon dioxide gas was added so that the concentration of each component in the sample beverage was calculated based on the concentrations of each component (cis-3-hexen-1-ol and geraniol) in the flavoring, which were measured by an external analysis agency, the Japan Food Research Laboratories, as described above.

[0042] The results are shown in Tables 1 and 2.

[0043] 2. Sensory evaluation The prepared sample beverages were evaluated by multiple evaluators on a 5-point scale (1 to 5 points) from the standpoints of "alcohol stimulant sensation" and "refreshing aftertaste," and the average scores were calculated. The criteria for each stage are as follows. The results are shown in Tables 1 and 2. For "alcohol stimulant sensation," beverages with an average score of less than 4.0 were judged to have reduced alcohol stimulant sensation. For "refreshing aftertaste," beverages with an average score of 3.0 or more were deemed to pass. <Evaluation criteria for alcohol stimulation> 5 points: Strong alcohol sensation 4 points: The alcohol sensation is a little strong 3 points: The alcohol stimulant is slightly weak 2 points: The alcohol stimulant is weak 1 point: Almost no alcohol stimulation <Criteria for evaluating clean aftertaste> 5 points: A strong, refreshing aftertaste 4 points: A clean aftertaste 3 points: A slightly refreshing aftertaste 2 points: No refreshing aftertaste 1 point: Completely undrinkable

[0044] [Table 1]

[0045] [Table 2]

[0046] From the results in Table 1, in the beverage with an alcohol content of 5 v / v%, the stimulating sensation of alcohol was felt (Sample 4). In particular, it was revealed that when the pH of the beverage was lowered to less than 4.4, the aftertaste became refreshing, but the stimulating sensation of alcohol became more pronounced. However, it was revealed that the stimulating sensation of alcohol was reduced by adjusting the concentration of linalool and cis-3-hexen-1-ol (Samples 5 to 13). Furthermore, the results in Table 2 reveal that similar effects can be obtained when the concentrations of geraniol and cis-3-hexen-1-ol are adjusted.

Claims

1. Containing linalool and / or geraniol, An alcoholic beverage containing cis-3-hexen-1-ol.

2. The alcoholic beverage according to claim 1, wherein the pH is 4.3 or less.

3. The alcoholic beverage according to claim 1 or 2, wherein the content of cis-3-hexen-1-ol is 0.5 ppb or more.

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

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

6. The alcohol content is 1 to 15 v / v%, according to claim 1 or 2. Cold beverages.

7. An alcoholic beverage according to claim 1 or 2, comprising carbon dioxide.

8. Carbon dioxide pressure of 1.0–3.0 kgf / cm² ２ The alcoholic beverage according to claim 7.

9. Furthermore, it contains tannins, The tannin content is 2,000 ppm or less, as described in claim 1 or 2. Alcoholic beverage.

10. An alcoholic beverage according to claim 1 or 2, comprising linalool, geraniol, and / or cis-3-hexen-1-ol derived from a plant of the Camellia family.

11. The alcoholic beverage according to claim 10, wherein the plant of the Camellia family is Camellia sinensis.

12. The alcoholic beverage according to claim 1 or 2, comprising linalool, geraniol, and / or cis-3-hexen-1-ol derived from green tea.

13. An alcoholic beverage according to claim 1 or 2, comprising green tea distilled spirits.

14. The alcoholic beverage according to claim 1 or 2, wherein the total amount of extract is 10.0 g / 100 ml or less.

15. The alcoholic beverage according to claim 1 or 2, which is a bottled beverage.

16. A method for producing an alcoholic beverage, including the following steps: (i) A step of incorporating linalool and / or geraniol, (ii) The process of adding cis-3-hexen-1-ol.

17. A method for reducing the bitterness of alcohol in alcoholic beverages, including the following steps: (i) A step of incorporating linalool and / or geraniol, (ii) The process of adding cis-3-hexen-1-ol.