Alcoholic beverage

Abstract

To provide an alcoholic beverage with imparted or improved richness, thickness, maturity, and drinking satisfaction, the alcoholic beverage exhibiting reduced astringency attributable to alcohol.SOLUTION: The present invention provides an alcoholic beverage having no beer-like flavor, containing prenyl mercaptan of 1.0 μg / L or more, and further containing limonene of 10 mg / L or more and / or citral of 2.0 mg / L or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an alcoholic beverage, a method for producing the same, and the like. [Background technology]

[0002] 2. Description of the Related Art In the field of alcoholic beverages such as RTD beverages (Ready to drink beverages, for example, canned chuhai), technological development is constantly being carried out to improve the flavor and other properties of the beverages, against the backdrop of diversifying consumer preferences.

[0003] For example, Patent Document 1 discloses an alcoholic beverage containing sodium and at least one component selected from the group consisting of vanillin, 4-vinylguaiacol, and phenylacetaldehyde, in which A+0.4B+0.1C is 0.5 or more, where A is the concentration of vanillin (ppb), B is the concentration of 4-vinylguaiacol (ppb), and C is the concentration of phenylacetaldehyde (ppb), and the alcoholic beverage has a reduced unpleasant aftertaste. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2022-188606 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, there is room for further improvement in the flavor and taste of alcoholic beverages such as RTD beverages in order to better respond to consumer preferences. In particular, there is room for improvement in terms of imparting or improving body, thickness, and aged feel (a aged feel reminiscent of a barrel aroma, a woody feel), and drinking satisfaction, as well as reducing the harsh taste derived from alcohol. It would be more preferable to obtain an alcoholic beverage in which all of these aspects are improved.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage which has been imparted or improved richness, thickness, a sense of maturity and satisfying taste, and further has a reduced harsh taste derived from alcohol. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors have conducted extensive research and have surprisingly found that, in an alcoholic beverage that does not have a beer-like flavor, by containing limonene and / or citral together with prenyl mercaptan, which is a negative aroma component (a component that causes the smell of sunlight) in beer-taste beverages, a preferable alcoholic beverage as described above can be obtained. Based on this knowledge, it has been found that an alcoholic beverage that does not have a beer-like flavor and contains 1.0 μg / L or more of prenyl mercaptan, 10 mg / L or more of limonene, and / or 2.0 mg / L or more of citral can be provided with or improved body, thickness, a sense of maturity, and drinking satisfaction, and furthermore, the harshness derived from alcohol can be reduced, thereby completing the present invention.

[0008] That is, the present invention provides the following <1> ~ <7> It is. <1> An alcoholic beverage that does not have a beer-like flavor and contains 1.0 μg / L or more of prenyl mercaptan, 10 mg / L or more of limonene, and / or 2.0 mg / L or more of citral. <2> The content of the prenyl mercaptan is 10 μg / L or less. <1> 2. An alcoholic beverage as described in claim 1. <3> The citral content is 30 mg / L or less. <1> or <2> 2. An alcoholic beverage as described in claim 1. <4> The acidity is between 0.10g / 100ml and 1.00g / 100ml. <1> ~ <3> 1. An alcoholic beverage according to any one of the preceding claims. <5> The alcohol content is 15v / v% or less. <1> ~ <4> 1. An alcoholic beverage according to any one of the preceding claims. <6> A method for producing an alcoholic beverage that does not have a beer-like flavor, comprising the steps of: adding prenyl mercaptan to the beverage at 1.0 μg / L or more; and adding limonene to the beverage at 10 mg / L or more and / or citral to the beverage at 2.0 mg / L or more. <7> A method for imparting or improving full-bodiedness, thickness, a sense of maturity, and drinking satisfaction to an alcoholic beverage and reducing the harshness derived from alcohol, characterized in that the prenyl mercaptan content is 1.0 μg / L or more, the limonene content is 10 mg / L or more, and / or the citral content is 2.0 mg / L or more in an alcoholic beverage that does not have a beer-like flavor. Effect of the Invention

[0009] According to the present invention, it is possible to provide an alcoholic beverage which has been imparted or improved richness, thickness, a sense of maturity, and satisfying drinking experience, and further has a reduced harsh taste derived from alcohol. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage that does not have a beer-like flavor, which contains 1.0 μg / L or more of prenyl mercaptan, and further contains 10 mg / L or more of limonene and / or 2.0 mg / L or more of citral (hereinafter sometimes referred to as the "alcoholic beverage of the present invention"), and a method for producing an alcoholic beverage that does not have a beer-like flavor, which includes a step of causing the alcoholic beverage to contain 1.0 μg / L or more of prenyl mercaptan, and a step of causing the alcoholic beverage to contain 10 mg / L or more of limonene and / or 2.0 mg / L or more of citral (hereinafter sometimes referred to as the "method for producing an alcoholic beverage of the present invention").

[0011] Here, in the present invention, "alcoholic beverage" refers to a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages defined in the Liquor Tax Act (Act No. 63 of 2019) (for example, liqueurs, spirits, fruit wine, sweet fruit wine, other sparkling alcoholic beverages, etc. defined by the Liquor Tax Act). Note that this "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration density meter method) (the same applies below). In addition, in the present invention, "alcohol" refers to ethanol.

[0012] These are alcoholic beverages that do not have a beer-like flavor or methods for producing the same, and "alcoholic beverages that do not have a beer-like flavor" refers to alcoholic beverages excluding beer as defined in the Liquor Tax Act and alcoholic beverages that primarily have a beer-like flavor and give the drinker the sensation of drinking beer, in other words, non-beer-like alcoholic beverages excluding beer-flavored beverages.

[0013] The components constituting the alcoholic beverage according to the present invention will be described in detail below.

[0014] The alcoholic beverage of the present invention is free of prenyl mercaptan (C5H 10 S, CAS No. 5287-45-6) at least 1.0 μg / L, and at the same time, limonene (Limonene: C 10 H 16 , CAS No.138-86-3) 10mg / L or more, and / or citral (Citral:C 10 H 16O, CAS No.5392-40-5) at least 2.0 mg / L. That is, it contains a predetermined amount of prenyl mercaptan and a predetermined amount of at least one selected from the group consisting of limonene and citral. Surprisingly, the combination of this predetermined amount of prenyl mercaptan and a predetermined amount of limonene and / or citral can impart or improve body, thickness, ripeness, and drinking satisfaction to an alcoholic beverage that does not have a beer-like flavor, and can also reduce the harshness derived from alcohol. Here, this "ripeness" is a ripeness reminiscent of a barrel aroma, and can also be called a woody feeling. This prenyl mercaptan is also called 3-methyl-1-butene-2-thiol, etc., and is a compound represented by the following formula (1).

[0015] [ka]

[0016] As described above, the prenyl mercaptan content of the alcoholic beverage of the present invention is 1.0 μg / L or more. However, since the effects of the present invention are more easily achieved by combining it with limonene and / or citral, the lower limit is more preferably 1.5 μg / L or more, even more preferably 1.8 μg / L or more, even more preferably 2.0 μg / L or more, even more preferably 2.5 μg / L or more, and even more preferably 3.0 μg / L or more. The upper limit is preferably 20 μg / L or less, more preferably 15 μg / L or less, more preferably 10 μg / L or less, more preferably 8.0 μg / L or less, more preferably 6.0 μg / L or less, more preferably 5.0 μg / L or less, and more preferably 4.0 μg / L or less, because the effect of the present invention (particularly the effect of imparting or improving the feeling of maturity or the effect of reducing the bitterness derived from alcohol) by combining with limonene and / or citral is easily maintained at a high level. For example, the content of this prenyl mercaptan is particularly preferably 1.5 μg / L or more and 10 μg / L or less. The content of this prenyl mercaptan can be adjusted by using commercially available prenyl mercaptan (for example, pure product or refined product) or prenyl mercaptan-containing raw material (fragrance, etc.), and a plurality of these may be used in combination.

[0017] Furthermore, the content of limonene contained together with prenyl mercaptan in the alcoholic beverage of the present invention is 10 mg / L or more, as described above, but since the effects of the present invention are more easily achieved by combining it with prenyl mercaptan, the lower limit is more preferably 12 mg / L or more, even more preferably 15 mg / L or more, even more preferably 20 mg / L or more, even more preferably 25 mg / L or more, even more preferably 30 mg / L or more, even more preferably 35 mg / L or more, and even more preferably 40 mg / L or more. The upper limit is preferably 100 mg / L or less, more preferably 90 mg / L or less, even more preferably 80 mg / L or less, even more preferably 70 mg / L or less, even more preferably 60 mg / L or less, even more preferably 55 mg / L or less, and even more preferably 50 mg / L or less, because the effects of the present invention (particularly the effect of imparting or improving a feeling of maturity, or the effect of reducing the bitterness derived from alcohol) due to the combination with prenyl mercaptan can be maintained at a high level. For example, it is particularly preferable that the limonene content is 15 mg / L or more and 80 mg / L or less. The limonene content can be adjusted by using commercially available limonene (for example, pure products or refined products) or limonene-containing raw materials (citrus juice, citrus extract, fragrances, etc.), and a plurality of these may be used in combination. Limonene exists as D-enantiomer and L-enantiomer, and the limonene contained in the alcoholic beverage according to the present invention may be either of them, for example, it may be a racemate. Therefore, the limonene content means the total content of the D-enantiomer and the L-enantiomer.

[0018] Furthermore, the content of citral contained together with prenyl mercaptan in the alcoholic beverage of the present invention is 2.0mg / L or more as described above, but since the effect of the present invention is more easily achieved by combining with prenyl mercaptan, the lower limit is more preferably 3.0mg / L or more, more preferably 5.0mg / L or more, more preferably 8.0mg / L or more, more preferably 10mg / L or more, more preferably 12mg / L or more, and more preferably 15mg / L or more.The upper limit is preferably 50mg / L or less, more preferably 40mg / L or less, more preferably 30mg / L or less, more preferably 25mg / L or less, and more preferably 20mg / L or less, since the effect of the present invention (especially the effect of imparting or improving ripeness) by combining with prenyl mercaptan is easily maintained to a high degree. For example, the citral content is particularly preferably 3.0 mg / L or more and 30 mg / L or less. The citral content can be adjusted by using commercially available citral (e.g., pure or refined products) or citral-containing raw materials (citrus juice, citrus extract, flavoring, etc.), and a plurality of these may be used in combination. Here, citral means a mixture of trans-geranial and cis-neral, so the citral content can also be said to be the total content of trans-geranial and cis-neral.

[0019] In addition, when both limonene and citral are contained in the alcoholic beverage according to the present invention, the lower limit of their total content (total content of limonene and citral) is preferably 10 mg / L or more, more preferably 12 mg / L or more, even more preferably 15 mg / L or more, and even more preferably 18 mg / L or more. The upper limit is not particularly limited, but may be 100 mg / L or less, 90 mg / L or less, 80 mg / L or less, or 70 mg / L or less. In other words, the alcoholic beverage of the present invention may be an alcoholic beverage that does not have a beer-like flavor and contains prenyl mercaptan at 1.0 μg / L or more, and further contains limonene at 10 mg / L or more, citral at 2.0 mg / L or more, or a total of limonene and citral at 10 mg / L or more (satisfying at least one of these); for example, it may be an alcoholic beverage that contains prenyl mercaptan at 1.0 μg / L or more, and further contains limonene and citral, with a limonene content of 10 mg / L or more or a citral content of 2.0 mg / L or more (satisfying at least one of these) and a total content of limonene and citral of 10 mg / L or more.

[0020] In addition, although not limited thereto, since the effects of the present invention are more easily exhibited, it is more preferable that the ratio of the limonene content to the prenyl mercaptan content described above (limonene content (μg / L) / prenyl mercaptan content (μg / L)) in the alcoholic beverage according to the present invention is 3000 or more and 40000 or less. The lower limit is more preferably 4000 or more, further 5000 or more, further 6000 or more, further 7000 or more, further 8000 or more, further 9000 or more, and further 10000 or more, and the upper limit is more preferably 35000 or less, further 30000 or less, further 25000 or less, further 20000 or less, and further 17000 or less. Similarly, although not limited thereto, since this also makes it easier to exert the effects of the present invention, it is more preferable that the ratio of the citral content to the prenyl mercaptan content described above (citral content (μg / L) / prenyl mercaptan content (μg / L)) in the alcoholic beverage according to the present invention is 1000 or more and 20000 or less. The lower limit is more preferably 1500 or more, further 2000 or more, further 2500 or more, further 3000 or more, further 3500 or more, further 4000 or more, and further 4500 or more, and the upper limit is more preferably 15000 or less, further 12000 or less, further 10000 or less, further 9000 or less, and further 8000 or less.

[0021] Here, the prenyl mercaptan content, limonene content, and citral content in the alcoholic beverage of the present invention can all be measured by appropriately diluting the sample and, for example, solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0022] As described above, the alcoholic beverage according to the present invention may be an alcoholic beverage defined in the Liquor Tax Act, such as liqueurs, spirits, fruit wine, sweet fruit wine, other sparkling alcoholic beverages, etc. Also, the alcoholic beverage according to the present invention may be either a fermented alcoholic beverage produced through an alcohol fermentation process using yeast (a process in which yeast produces alcohol, which is a metabolic product, from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcohol fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled liquor as a raw material).

[0023] The alcohol content of the alcoholic beverage according to the present invention is not particularly limited as long as it is 1 v / v% or more, but for example, the lower limit is 2 v / v% or more, and further 3 v / v% or more. The upper limit is preferably 20 v / v% or less, more preferably 15 v / v% or less, even more preferably 12 v / v% or less, even more preferably 10 v / v% or less, even more preferably 9 v / v% or less, and even more preferably less than 8 v / v%, because this makes it easier to exhibit the effects of the present invention (especially the effect of reducing the harshness derived from alcohol). This alcohol content can be adjusted by the alcohol content of the alcoholic beverage (distilled alcohol, brewed alcohol, infused alcohol, raw material alcohol, etc.) used in the production process, the blending ratio, etc. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcohol fermentation process.

[0024] Although not limited, the alcoholic beverage according to the present invention is likely to be preferable as an RTD beverage when the extract content is 0.1 w / v% or more. The alcoholic beverage according to the present invention is characterized in that the above-mentioned effects are exhibited in a wide range of extract content due to the above-mentioned component composition. The lower limit of the extract content may be 0.3 w / v% or more, 0.5 w / v% or more, 1.0 w / v% or more, 1.5 w / v% or more, or 2.0 w / v% or more. The upper limit is more preferably 15 w / v% or less, even more preferably 12 w / v% or less, even more preferably 10 w / v% or less, even more preferably 8.0 w / v% or less, and may be 6.0 w / v% or less, or 4.0 w / v% or less. The extract content of the alcoholic beverage according to the present invention can be adjusted by adding fruit juice, sweeteners, etc.

[0025] Here, the "extract content" is a value calculated by the following formula (2). (2) Extract content (w / v%) = (SA) x 260 + 0.21 In this formula (2), "S" is the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention, and "A" is a value calculated by converting the alcohol content of the alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of the alcohol content to specific gravity (15 / 15°C) is performed based on Table 2 "Alcohol content, density (15°C) and specific gravity (15 / 15°C) conversion table" in the National Tax Agency's prescribed analytical method (instruction) of Japan. In addition, during the calculation using this formula, the value is rounded off to the fifth decimal place, and the final value of the extract content is truncated to two decimal places. In addition, the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration type density meter and dividing the obtained density value by 0.99997.

[0026] Examples of sweeteners that can be used in the alcoholic beverage of the present invention include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, high fructose glucose liquid sugar, etc.), sugar alcohols (xylitol, erythritol, etc.), high-intensity sweeteners (acesulfame K, sucralose, neotame, sodium saccharin, stevia, etc.), etc. In particular, if the alcoholic beverage of the present invention contains sugars, it is preferable since it is easier to adjust the extract content as described above.

[0027] For the same reason as above, the alcoholic beverage according to the present invention preferably has a sweetener content of 0.1 w / v% or more in terms of sucrose. The alcoholic beverage according to the present invention has the above-mentioned component composition, and thus similarly exhibits the above-mentioned effects even with a wide range of sweetener contents. The lower limit of the sweetener content in terms of sucrose may be 0.5 w / v% or more, 1.0 w / v% or more, 1.5 w / v% or more, or 2.0 w / v% or more. The upper limit is more preferably 15 w / v% or less, and even more preferably 12 w / v% or less. However, the alcoholic beverage according to the present invention exhibits the above-mentioned effects even if the sweetener content in terms of sucrose is substantially 0 w / v%.

[0028] Here, the "sweetener content in sucrose equivalent" is the content of the sweetener in the alcoholic beverage according to the present invention converted into the content of sucrose. Specifically, the sweetener content in sucrose equivalent can be calculated by multiplying each "sweetener content (w / v%)" by "sweetness of sweetener / sweetness of sucrose (100)" and adding them up. The sweetness of each sweetener may be, for example, fructose-glucose liquid sugar: 100, glucose-fructose liquid sugar: 80, fructose: 150, glucose: 75, lactose: 16, galactose: 32, maltose: 33, sucrose: 100, acesulfame K: 20,000, sucralose: 60,000, neotame: 1,000,000, sodium saccharin: 50,000, and stevia: 25,000. The content of the sweetener in the alcoholic beverage according to the present invention can be measured using a high performance liquid chromatograph (HPLC).

[0029] In addition, when the alcoholic beverage according to the present invention has an acidity of 0.10 g / 100 ml or more and 1.00 g / 100 ml or less, it is likely to be preferable as an RTD beverage. In addition, the alcoholic beverage according to the present invention is characterized in that the above-mentioned effects are exhibited over a wide range of acidity due to the above-mentioned component composition. This "acidity" is the acidity converted into citric acid (acidity value converted into citric acid equivalent amount), and is a value obtained by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries dated February 24, 2016). Specifically, the beverage is neutralized by titrating with sodium hydroxide solution (0.1 mol / L), and the "titration amount (ml)" of the sodium hydroxide solution required in the neutralization titration, the "volume (ml)" of the beverage used in the titration, and the constant "0.0064" (weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution) may be used to calculate.

[0030] The lower limit of the acidity is not limited, but is more preferably 0.20 g / 100 ml or more, more preferably 0.23 g / 100 ml or more, and even more preferably 0.25 g / 100 ml or more. The upper limit is more preferably 0.90 g / 100 ml or less, more preferably 0.80 g / 100 ml or less, more preferably 0.70 g / 100 ml or less, more preferably 0.60 g / 100 ml or less, and even more preferably 0.50 g / 100 ml or less, from the viewpoint of maintaining a high level of ripeness. The acidity of the alcoholic beverage according to the present invention can be adjusted by adding fruit juice (citrus juice, etc.), citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, phosphoric acid, or an acidulant containing a salt thereof, a food ingredient, or the like.

[0031] In particular, the alcoholic beverage according to the present invention is preferably an alcoholic beverage containing, as an acidulant, citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, phosphoric acid, or a salt thereof, etc., since the acidity can be easily adjusted. In particular, it is more preferable to have the alcoholic beverage contain citric acid or a citrate salt.

[0032] Furthermore, the alcoholic beverage according to the present invention may be an alcoholic beverage containing fruit juice. In this case, the fruit juice content in the alcoholic beverage according to the present invention may be 0.05 w / w% or more, or 0.1 w / w% or more, calculated as a straight fruit juice content. The upper limit may be 10 w / w% or less, 8.0 w / w% or less, 6.0 w / w% or less, 4.0 w / w% or less, 3.0 w / w% or less, 2.0 w / w% or less, 1.0 w / w% or less, or 0.5 w / w% or less. The alcoholic beverage according to the present invention may also contain fruit-derived components other than fruit juice (peel, extract, etc.). Here, the fruit juice content calculated as straight fruit juice refers to the ratio of the mass of the fruit juice contained in the beverage converted into straight fruit juice according to JAS (Japan Agricultural Standards) to the total mass of the beverage (if multiple types of fruit juice are used, the total value).

[0033] The alcoholic beverage according to the present invention may also be an alcoholic beverage containing a flavoring. The flavoring is an additive added to impart or enhance a specific aroma during the manufacturing or processing of food, and may be, but is not limited to, a fruit flavor (e.g., a citrus fruit flavor). The flavoring may contain one or more selected from the group consisting of the above-mentioned prenyl mercaptan, limonene, and citral.

[0034] In addition to the above, the alcoholic beverage of the present invention can optionally contain other salts (sodium chloride, potassium chloride, etc.), carbonated water, water (pure water, etc.), coloring agents (caramel color, gardenia color, fruit juice color, etc.), bittering agents, seasonings (amino acids, etc.), antioxidants (vitamin C, vitamin E, etc.), pH adjusters, emulsifiers, etc. as ingredients, provided that the effects of the present invention are not significantly affected.

[0035] Furthermore, the alcoholic beverage according to the present invention is preferably a sparkling alcoholic beverage containing carbon dioxide gas, since the effects of the present invention are more easily achieved. Here, "sparkling" means that the carbon dioxide pressure (with sniff) at 20°C is 0.05 MPa or more, and this carbon dioxide pressure may be 0.10 MPa or more, or even 0.15 MPa or more. The upper limit of this carbon dioxide pressure may be 0.50 MPa or less, or even 0.45 MPa or less, or even 0.40 MPa or less, or even 0.35 MPa or less, or even 0.30 MPa or less. The carbon dioxide gas may be derived from carbonated water used as a raw material, or may be imparted to the alcoholic beverage by a carbonation (carbon dioxide gas injection) process. This carbonation process may be performed in a batch manner, or may be performed continuously in an in-line manner in which a carbon dioxide gas injection system (carbonator) is incorporated in the piping. Moreover, in order to avoid the occurrence of foaming (bubbling), it is suitable to carry out this carbonation step with the liquid temperature kept at 10° C. or lower (preferably 4° C. or lower). However, the alcoholic beverage according to the present invention may be a non-sparkling alcoholic beverage having a carbon dioxide pressure (with sniff) at 20° C. of less than 0.05 MPa.

[0036] As described above, the alcoholic beverage according to the present invention is an alcoholic beverage that does not have a beer-like flavor, but an alcoholic beverage having a fruit-like flavor (a fruit-like alcoholic beverage) is preferable because the effects of the present invention are more easily exhibited. In other words, it is preferable that the beverage contains fruit-derived components (fruit pulp, fruit juice, fruit peel, their extracts, fermentation liquid, soaking liquid, etc.) and / or fruit flavors (flavorings, etc.) and has a fruit-like flavor. In particular, it is even more preferable that the alcoholic beverage has a citrus fruit-like flavor (a citrus fruit-like alcoholic beverage). The "citrus fruits" are citrus fruits such as fragrant citrus fruits (lemon, lime, yuzu, sudachi, kabosu, daidai, shekwasha, etc.), grapefruits, mandarin oranges (unshu mandarin, mandarin orange, ponkan, etc.), oranges (Valencia orange, navel orange, etc.), tangors (iyokan, tankan, etc.), tangerines, pomelo, miscellaneous citrus fruits (summer mandarin, hassaku, dekopon, etc.), or kumquats. However, the alcoholic beverage according to the present invention is not limited to such fruit-like alcoholic beverages, and the effect can be fully exerted even with alcoholic beverages of other flavors as long as they are non-beer-like.

[0037] The method for producing an alcoholic beverage according to the present invention is a method for producing an alcoholic beverage that does not have a beer-like flavor, and is not particularly limited as long as it includes a step of adding 1.0 μg / L or more of prenyl mercaptan and a step of adding 10 mg / L or more of limonene and / or 2.0 mg / L or more of citral, and the rest of the method is in accordance with the usual method for producing alcoholic beverages. These steps may be in the ranges described above, for example, a step of adding 1.5 μg / L or more and 10 μg / L or less of prenyl mercaptan, a step of adding 15 mg / L or more and 80 mg / L or less of limonene, or a step of adding 3.0 mg / L or more and 30 mg / L or less of citral. The above steps may be performed together in one step, or at least one of the steps may be performed in two or more steps. In the production, a fermented alcoholic beverage may be produced through an alcohol fermentation process using yeast, or a non-fermented alcoholic beverage may be produced through a blending process using alcoholic beverages such as distilled alcohol as a raw material (without an alcohol fermentation process). For example, a method is exemplified in which vodka or the like is used as a base alcoholic beverage, sugar, acidulant, prenyl mercaptan, limonene and / or citral, carbonated water, etc. are mixed, and the prenyl mercaptan content, limonene or citral content, etc. are adjusted so that they are ultimately within a specified range (as the final product), and filtering, sterilization, etc. are performed if necessary to produce a product.

[0038] Furthermore, if necessary, this production method may further include a step of adjusting the alcohol content, extract content, sweetener content, acidity, fruit juice usage rate, carbon dioxide pressure, etc., a step of adjusting the total content of limonene and citral within the above-mentioned range, a step of adjusting the ratio of the prenyl mercaptan content to the limonene content or the citral content within the above-mentioned range, etc. These steps may also be performed together in one step, or at least one of the steps may be performed separately in two or more steps.

[0039] The alcoholic beverage according to the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled in a metal container (aluminum container, steel container, etc.), a PET bottle container, a glass container, a paper container, a barrel container, etc. By making it into such a packaged alcoholic beverage, not only is it easy to suppress deterioration of the flavor over time, but it also increases convenience in distribution and sales. For example, the alcoholic beverage according to the present invention is preferably an RTD (Ready to drink) beverage that can be opened and drunk as is (drink as is without dilution), but it may also be an RTS (Ready to serve) beverage that can be mixed with ice, carbonated water, etc.

[0040] The alcoholic beverage according to the present invention having the above-mentioned constitution is endowed with or has improved body, thickness, a sense of maturity, and a satisfying taste, and further has a reduced harsh taste derived from alcohol. In addition, the deliciousness as an alcoholic beverage is also favorable.

[0041] In addition, the present invention can be said to provide a method for imparting or improving body, thickness, ripeness, and drinking satisfaction to an alcoholic beverage and reducing the harshness derived from alcohol, characterized by making the prenyl mercaptan content 1.0 μg / L or more, the limonene content 10 mg / L or more, and / or the citral content 2.0 mg / L or more in an alcoholic beverage that does not have a beer-like flavor. In other words, it can be said to provide a method for imparting or improving body, thickness, ripeness, and drinking satisfaction to an alcoholic beverage and reducing the harshness derived from alcohol.

[0042] Hereinafter, examples of the present invention will be described, however, the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. EXAMPLES

[0043] <Example 1: Preparation of alcoholic beverage and sensory evaluation I> Using vodka as a base, sugars (fructose glucose liquid sugar), acidulants (citric acid, trisodium citrate), and prenyl mercaptan and / or limonene were added and mixed, and carbonated water and pure water were further added and mixed to prepare non-beer-like alcoholic beverage samples (Samples 1-1 to 1-17) with a carbon dioxide pressure (with sniff) of 0.20 MPa at 20°C, alcohol content, extract content, sweetener content (sucrose equivalent), acidity (citric acid equivalent), prenyl mercaptan content, and limonene content as shown in the upper row of Table 1 below. Samples 1-7, 1-12, 1-14, and 1-16 have the same composition as Sample 1-3.

[0044] The samples were then comparatively evaluated by seven panelists with trained sensory discrimination abilities using the following evaluation criteria for body (whether the body has been imparted or improved to the taste), thickness (whether the thickness has been imparted or improved to the taste), maturity (whether a maturity (woody) feeling reminiscent of a barrel aroma has been imparted or improved), drinking satisfaction (whether the drinking satisfaction has been imparted or improved), and harshness derived from alcohol (whether the harshness derived from alcohol has been reduced). In addition, the seven panelists also evaluated the deliciousness as an alcoholic beverage.

[0045] [Evaluation Criteria] The body, thickness, ripeness, drinkability, and harshness derived from alcohol in sample 1-3 were all scored as 1, and each sample was compared with sample 1-3 (or samples 1-7, 1-12, 1-14, and 1-16) and subjected to a comparative sensory evaluation on a 5-point scale from -2 to 2. Note that the higher the score for the harshness derived from alcohol, the lower (weaker) the harshness derived from alcohol.

[0046] The sensory evaluation results (average evaluations by seven panelists) are shown in the lower part of Table 1 below. The results show that by making a non-beer-like alcoholic beverage containing a specified amount of prenyl mercaptan and a specified amount of limonene, it is possible to impart or improve richness, thickness, a sense of maturity (woody feeling), and a satisfying drinkability while retaining the deliciousness of an alcoholic beverage, and to reduce the harshness derived from alcohol. Furthermore, it was also shown that the same effect can be achieved by increasing the content of prenyl mercaptan, which is a negative component in beer-flavored beverages, in coexistence with limonene, and that the same effect can be achieved by varying the alcohol content, extract content, or acidity. On the other hand, Sample 1-1, which does not contain limonene, did not achieve the above effects, and was also poorly delicious as an alcoholic beverage.

[0047] [Table 1]

[0048] <Example 2: Preparation of alcoholic beverages and sensory evaluation II> Using vodka as a base, sugars (fructose glucose liquid sugar), acidulants (citric acid, trisodium citrate), and prenyl mercaptan and / or citral were added and mixed, and carbonated water and pure water were further added and mixed to prepare non-beer-like alcoholic beverage samples (samples 2-1 to 2-17) with a carbon dioxide pressure (with snifting) of 0.20 MPa at 20°C, alcohol content, extract content, sweetener content (sucrose equivalent), acidity (citric acid equivalent), prenyl mercaptan content, and citral content as shown in the upper part of Table 2 below. Samples 2-7, 2-12, 2-14, and 2-16 are samples with the same composition as sample 2-3.

[0049] The obtained samples were then subjected to sensory evaluation by six panelists with trained sensory discrimination abilities for richness, thickness, sense of maturity, drinkability, and bitterness derived from alcohol, using the same methods and evaluation criteria as in Example 1, except that the samples were compared with Sample 2-3 (or Samples 2-7, 2-12, 2-14, and 2-16).

[0050] The sensory evaluation results (average evaluation by six panelists) are shown in the lower part of Table 2 below. From these results, it was shown that by making a non-beer-like alcoholic beverage containing a predetermined amount of prenyl mercaptan and a predetermined amount of citral, it is possible to impart or improve body, thickness, a sense of maturity (woody feeling), and a satisfying drinkability while maintaining the deliciousness of an alcoholic beverage, and to reduce the harshness derived from alcohol. Furthermore, it was also shown that the same effect can be achieved by increasing the content of prenyl mercaptan, which is a negative component in beer-flavored beverages, in coexistence with citral, and that the same effect can be achieved by varying the alcohol content, extract content, or acidity. On the other hand, the above effect was not obtained for sample 2-1, which does not contain citral, and the deliciousness as an alcoholic beverage was also low.

[0051] [Table 2]

[0052] <Example 3: Preparation of alcoholic beverages and sensory evaluation III> Vodka and lemon-infused liquor were used as a base, and lemon juice (concentrated juice), acidulant (citric acid, trisodium citrate), prenyl mercaptan, and lemon flavoring containing limonene and citral were added and mixed, and carbonated water and pure water were further added and mixed to prepare a lemon fruit-like alcoholic beverage sample (non-beer-like alcoholic beverage, sample 3-1) having a carbon dioxide pressure (with snifting) of 0.20 MPa at 20°C, and an alcohol content, extract content, acidity (acidity converted into citric acid), prenyl mercaptan content, limonene content, and citral content as shown in the upper part of Table 3 below. The fruit juice usage rate of this sample 3-1 converted to straight fruit juice is about 0.1 w / w%. A non-beer-like alcoholic beverage of sample 1-3 prepared in Example 1 was also prepared (sample 3-2).

[0053] The obtained samples were subjected to a sensory evaluation for richness, thickness, ripeness, drinkability, and bitterness derived from alcohol by seven panelists with trained sensory discrimination abilities using the same methods and evaluation criteria as in Example 1.

[0054] The sensory evaluation results (average evaluations by seven panelists) are shown in the lower part of Table 3. The results show that even a lemon-like alcoholic beverage containing a specified amount of prenyl mercaptan, as well as a specified amount of limonene and citral, lemon juice, and no sugar can have the deliciousness of an alcoholic beverage while imparting or improving body, thickness, a matured feeling (woody feeling), and a satisfying drinking experience, and can reduce the harshness derived from alcohol.

[0055] [Table 3]

Claims

1. An alcoholic beverage that does not have a beer-like flavor, An alcoholic beverage containing 1.0 μg / L or more of prenyl mercaptan, and further containing 10 mg / L or more of limonene and / or 2.0 mg / L or more of citral.

2. The alcoholic beverage according to claim 1, wherein the content of the prenyl mercaptan is 10 μg / L or less.

3. The alcoholic beverage according to claim 1 or 2, wherein the citral content is 30 mg / L or less.

4. The alcoholic beverage according to claim 1 or 2, having an acidity of 0.10 g / 100 ml or more and 1.00 g / 100 ml or less.

5. 3. The alcoholic beverage according to claim 1 or 2, having an alcohol content of 15 v / v % or less.

6. A method for producing an alcoholic beverage that does not have a beer-like flavor, comprising: A method for producing an alcoholic beverage, comprising the steps of: adding prenyl mercaptan at 1.0 μg / L or more; and adding limonene at 10 mg / L or more and / or citral at 2.0 mg / L or more.

7. A method for imparting or improving body, thickness, a sense of maturity, and drinking satisfaction to an alcoholic beverage and reducing the harshness derived from alcohol, characterized in that the prenyl mercaptan content is 1.0 μg / L or more, the limonene content is 10 mg / L or more, and / or the citral content is 2.0 mg / L or more in an alcoholic beverage not having a beer-like flavor.

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