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

Abstract

To provide a beverage having intensified salty taste and ripeness, a producing method of the beverage, and a method for improving flavor of the beverage.SOLUTION: The beverage according to the present invention is a beverage having a sodium content of 10 mg / 100 mL or more, a cumin aldehyde content of 0.01 ppm or more, and an acetic acid content of 1 ppm or more. A method for producing the beverage according to the present invention includes a step in which the sodium content is 10 mg / 100 mL or more, the cumin aldehyde content is 0.01 ppm or more, and the acetic acid content is 1 ppm or more. The flavor improvement method of the beverage according to the present invention is a flavor improvement method of a beverage that enhances the saltiness and ripeness, and the sodium content is 10 mg / 100 mL or more, the cumin aldehyde content is 0.01 ppm or more, and the acetic acid content is 1 ppm or more.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] To date, various inventions have been created focusing on flavors in beverages to suit the diverse tastes of consumers.

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

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

[0005] The invention in Patent Document 1 relates to a beverage containing acetic acid, and by adding thymol to the beverage, it maintains its deliciousness while reducing the irritation caused by the acetic acid.

[0006] On the other hand, the present inventors wanted to impart a distinctive flavor characteristic to differentiate the beverage from other beverages in terms of flavor. Specifically, the inventors wanted to create a beverage with unprecedented flavor characteristics that enhanced the "salty taste" and "matured taste" that accentuate the flavor.

[0007] Therefore, an object of the present invention is to provide a beverage having an enhanced salty taste and a ripe feeling, a method for producing a beverage, and a method for improving the flavor of a beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following measures. (1) A beverage having a sodium content of 10 mg / 100 mL or more, a cuminaldehyde content of 0.01 ppm or more, and an acetic acid content of 1 ppm or more. (2) The beverage described in 1 above, wherein the cuminaldehyde content is 1.0 ppm or less. (3) The beverage according to 1 or 2, wherein the acetic acid content is 5 to 50 ppm. (4) A beverage according to any one of 1 to 3, having an alcohol content of 1 to 10 v / v%. (5) The beverage according to any one of 1 to 4, having an acidity of 0.1 to 0.9 g / 100 mL. (6) A beverage described in any one of 1 to 5 above, having an extract content of 2.0 w / v% or more. (7) A beverage described in any one of 1 to 6, which is a plum-flavored beverage. (8) A method for producing a beverage, the method including the steps of adjusting the sodium content to 10 mg / 100 mL or more, the cuminaldehyde content to 0.01 ppm or more, and the acetic acid content to 1 ppm or more. (9) A method for improving the flavor of a beverage by enhancing the saltiness and aged feeling, the method comprising the steps of setting the sodium content to 10 mg / 100 mL or more, the cuminaldehyde content to 0.01 ppm or more, and the acetic acid content to 1 ppm or more. Effect of the Invention

[0009] The beverage according to the present invention has an enhanced salty taste and a ripe flavor. The method for producing a beverage according to the present invention can produce a beverage that has an enhanced salty taste and a ripe flavor. The method for enhancing the flavor of a beverage according to the present invention can enhance the saltiness and aged feel of a beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

[0011] [Beverage] The beverage according to this embodiment has a sodium content equal to or greater than a predetermined value, and has a cuminaldehyde content and an acetic acid content each equal to or greater than a predetermined value. Here, the beverage according to this embodiment is not limited to a specific type of beverage, but may include beverages in which the acetic acid content is equal to or greater than a predetermined value and therefore the flavor of acetic acid is judged positively, such as chuhai-flavor beverages. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavored and designed to have the flavor of chuhai. Note that the flavor of chuhai also includes the flavors of sours and cocktails. In addition, since the beverage according to this embodiment has an enhanced salty taste, it is preferably a plum-flavored beverage that is particularly positively recognized as salty. A plum-flavored beverage is a beverage that is flavored and designed to have a plum aroma. Examples of plum-flavored beverages include pickled plum flavored beverages and green plum flavored beverages. In addition, the beverage according to this embodiment may be a shiso flavored beverage. In addition, when the beverage according to this embodiment contains alcohol, it becomes a chuhai-flavored alcoholic beverage or a plum-flavored alcoholic beverage. Each element constituting the beverage according to this embodiment will be described below.

[0012] (Cuminaldehyde) Cuminaldehyde (CAS number: 122-03-2) is a compound of the chemical formula C 10 H 12 It is an organic compound represented by O. The present inventors have surprisingly discovered that by adding cuminaldehyde and acetic acid, which will be described later, to a beverage (a beverage having a sodium content equal to or greater than a specified value), the "salty taste" and "sense of maturity" are enhanced. The present inventors have also discovered that by adding cuminaldehyde and acetic acid, which will be described later, to a beverage, the "full-bodied sourness" and the "complex aftertaste" can be enhanced. As shown in the results of the examples described below, it has been confirmed that the effects of either cuminaldehyde or acetic acid alone are not fully exerted, but that by containing both (when the content of each is equal to or greater than a specified value), each effect is fully exerted.

[0013] The content of cuminaldehyde is preferably 0.005 ppm or more, more preferably 0.01 ppm or more, 0.03 ppm or more, 0.05 ppm or more, 0.08 ppm or more, 0.1 ppm or more, 0.15 ppm or more, 0.18 ppm or more, and 0.2 ppm or more are more preferable. By having the content of cuminaldehyde be equal to or more than a predetermined value, it is possible to enhance the salty taste and the aged feeling, as well as the full-bodied sour taste and the complex taste felt in the aftertaste. The cuminaldehyde content is preferably 5.0 ppm or less, more preferably 3.0 ppm or less, 2.0 ppm or less, 1.0 ppm or less, 0.8 ppm or less, 0.6 ppm or less, 0.5 ppm or less, 0.3 ppm or less, 0.25 ppm or less, and more preferably 0.2 ppm or less. By keeping the benzaldehyde content at a predetermined value or less, the beverage can have a well-balanced flavor. In this specification, the unit "ppm" is synonymous with "mg / L."

[0014] The cuminaldehyde content in a beverage can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0015] (Acetic Acid) Acetic acid (CAS number: 64-19-7) is a type of carboxylic acid represented by the chemical formula C2H4O2, and is also known as ethanoic acid. The present inventors have surprisingly discovered that by adding acetic acid and the above-mentioned cuminaldehyde to a beverage (a beverage having a sodium content of a predetermined value or more), the "salty taste" and "matured feeling" are enhanced. The present inventors have also discovered that by adding acetic acid and the above-mentioned cuminaldehyde to a beverage, the "full-bodied sourness" and the "complex aftertaste" can be enhanced.

[0016] The content of acetic acid is preferably 1 ppm or more, more preferably 3 ppm or more, 5 ppm or more, 7 ppm or more, 8 ppm or more, 9 ppm or more, or 10 ppm or more. By having the content of acetic acid be equal to or more than a predetermined value, it is possible to enhance the salty taste and the aged feeling, as well as the full-bodied sour taste and the complex taste felt in the aftertaste. The content of acetic acid is preferably 80 ppm or less, more preferably 60 ppm or less, 50 ppm or less, 45 ppm or less, 40 ppm or less, 35 ppm or less, or 30 ppm or less. By keeping the content of acetic acid at a predetermined value or less, the flavor of the beverage can be balanced.

[0017] The acetic acid content in beverages can be analyzed, for example, by ion-exclusion chromatographic separation and pH buffering-conductivity detection using an organic acid analysis system.

[0018] (Acetic acid content / Cuminaldehyde content) If the cuminaldehyde content in the beverage is X ppm and the acetic acid content is Y ppm, then Y / X is, for example, as follows: Y / X is preferably 5 or more, more preferably 10 or more, 20 or more, 25 or more, 30 or more, 40 or more, or 50 or more. Y / X is preferably 300 or less, more preferably 250 or less, 200 or less, or 150 or less. By having Y / X fall within the specified range, the effects of enhancing the saltiness, enhancing the sense of maturity, enhancing the rich acidity, and enhancing the complex flavor felt in the aftertaste can be more reliably achieved.

[0019] (sodium) The sodium content of the beverage according to this embodiment is as follows: The sodium content is preferably 10 mg / 100 mL or more, more preferably 20 mg / 100 mL or more, 30 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, and more preferably 47 mg / 100 mL or more. By making the sodium content equal to or more than a predetermined value, the saltiness to be enhanced appears in the beverage, and the effect of enhancing the saltiness and the effect of enhancing the sense of maturity can be more reliably exhibited. The sodium content is preferably 100 mg / 100 mL or less, more preferably 80 mg / 100 mL or less, 70 mg / 100 mL or less, 60 mg / 100 mL or less, and more preferably 55 mg / 100 mL or less. By keeping the sodium content at a predetermined value or less, the flavor of the beverage can be balanced.

[0020] The sodium content of a beverage can be measured, for example, by atomic absorption spectrometry. Furthermore, the salty taste of a beverage can appear even if it does not contain salt, if the sodium content is high.

[0021] (acidity) The acidity (acidity calculated as citric acid) of the beverage according to this embodiment is as follows. The acidity is preferably 0.1 g / 100 mL or more, more preferably 0.2 g / 100 mL or more, 0.3 g / 100 mL or more, 0.4 g / 100 mL or more, 0.45 g / 100 mL or more, and more preferably 0.49 g / 100 mL or more. By having an acidity of a predetermined value or more, the effect of enhancing the full-bodied sourness can be more reliably exhibited. The acidity is preferably 2.0 g / 100 mL or less, more preferably 1.5 g / 100 mL or less, 1.0 g / 100 mL or less, 0.7 g / 100 mL or less, or 0.6 g / 100 mL or less. By keeping the acidity at a predetermined value or less, the flavor of the beverage can be balanced.

[0022] The acidity in this specification (acidity converted into citric acid: acidity value converted into citric acid equivalent) can be determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries of February 24, 2016). The acidity can be adjusted by adding an acidulant as described below.

[0023] (Extract) The extract components of the beverage according to this embodiment are as follows. The extract content is preferably 2 w / v% or more, more preferably 3 w / v% or more, 4 w / v% or more, and even more preferably 4.5 w / v% or more. The extract content is preferably 10 w / v% or less, more preferably 8 w / v% or less, 6 w / v% or less, or 5 w / v% or less. By keeping the extract content within the specified range, the beverage can have a well-balanced flavor.

[0024] Extract refers to non-volatile components contained in a beverage, and extract content is the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). The extract content of a beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan. The extract content can be adjusted by adding sweeteners as described below.

[0025] (Alcohol content) The beverage according to this embodiment may contain alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of alcohol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and brewed alcohol such as sake, fruit wine, and beer. Of these, one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohol can be used. In this specification, alcohol refers to ethanol unless otherwise specified.

[0026] The alcohol content is not particularly limited, and in the case of a non-alcoholic beverage, for example, it may be less than 1 v / v%, 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, 0.01 v / v% or less, 0.005 v / v% or less, less than 0.005 v / v%, or 0.004 v / v% or less. In the case of alcoholic beverages, for example, the content may be 1 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, or 5.2 v / v% or more, and 12 v / v% or less, 10 v / v% or less, 8 v / v% or less, or 6 v / v% or less. The alcohol content can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol Content (vibration type density meter / gas chromatograph analysis method).

[0027] (Foaming) The beverage according to the present embodiment is preferably a carbonated beverage containing carbon dioxide gas. Here, the term "carbonated beverage" refers to a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 For foaming materials, for example, 1.0 kg / cm 2 More than 1.5kg / cm 2 More than 2.0kg / cm 2 More than 2.3kg / cm 2 Above 5.0kg / cm 2 Below, 4.0kg / cm 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is acceptable. The gas pressure can be measured, for example, based on the National Tax Agency's Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0028] (pH) The pH of the beverage according to this embodiment is as follows: The pH is preferably 2.5 or more, more preferably 3.0 or more, and even more preferably 3.3 or more, and is preferably 4.0 or less, more preferably 3.8 or less, and even more preferably 3.5 or less. The pH of the beverage can be measured using a commercially available pH measuring device.

[0029] (others) The beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (hereinafter, appropriately referred to as "additives") that are usually blended into beverages within a range that does not inhibit the desired effects of the present invention, or of course, may not contain them. As sweeteners, for example, high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. can be used. As high-intensity sweeteners, for example, neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc. can be used. Examples of the acidulant that can be used include citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. Examples of the salt that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of the dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0030] If the beverage according to this embodiment is a chuhai-flavor beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), and fruit extracts (extracts obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, or the like). Examples of fruit juice that can be used include various types of fruit juice, such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, fruit puree (semi-liquid products obtained by mashing or straining cooked or raw fruit), and dilutions, concentrates, and mixtures thereof. Examples of fruits from which the fruit juice is derived (and the fruit species from which the fruit flavors and fruit extracts are derived) include plums, which are suitable for the effects of the present invention (particularly the effects of enhancing saltiness and enhancing the sense of ripeness), as well as citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikuwasa, as well as conventionally known fruits such as apples, strawberries, peaches, cherries (yellow peaches), grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, mangoes, pineapples, kiwis, and pears.

[0031] (Packaged beverages) The beverage according to the present embodiment can be provided in various containers. By filling the beverage in various containers, deterioration of the quality of the beverage due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) may be used. Glass containers, PET bottles, paper containers, pouch containers, etc. may also be used. The capacity of the container is not particularly limited, and any container currently in circulation may be used. It is preferable to use a metal container, as it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0032] As described above, the beverage according to this embodiment has an enhanced salty taste and a aged feel. Furthermore, the beverage according to this embodiment has an enhanced rich acidity and a complex aftertaste.

[0033] [Beverage manufacturing method] Next, a method for producing a beverage according to this embodiment will be described. The method for producing a beverage according to this embodiment includes a mixing step and a post-treatment step.

[0034] In the mixing step, water, cuminaldehyde (or a composition containing cuminaldehyde), acetic acid (or a composition containing acetic acid), alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials are mixed and adjusted so that the contents of cuminaldehyde and acetic acid, etc., fall within the above-mentioned predetermined ranges.

[0035] In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary. The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

[0036] The processes in the mixing step and post-treatment step can be carried out using equipment that is generally used for producing RTD beverages (ready to drink beverages) and the like.

[0037] As described above, the method for producing a beverage according to this embodiment can produce a beverage with an enhanced salty taste and aged feel. Furthermore, the method for producing a beverage according to this embodiment can produce a beverage with an enhanced rich acidity and a complex aftertaste.

[0038] [Method for improving the flavor of beverages] Next, the beverage flavor enhancing method according to this embodiment will be described. The method for enhancing the flavor of a beverage according to this embodiment is a method for adjusting the sodium content to a predetermined value or more, the cuminaldehyde content to a predetermined value or more, and the acetic acid content to a predetermined value or more. The contents of each component are the same as those explained in the "beverage" section above.

[0039] As described above, according to the method for enhancing beverage flavor of this embodiment, it is possible to enhance the saltiness and aged sensation of the beverage. Furthermore, according to the method for enhancing the flavor of a beverage according to this embodiment, it is possible to enhance the full-bodied acidity and the complex flavor felt in the aftertaste of the beverage. EXAMPLES

[0040] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0041] [Sample preparation] Each sample in Tables 1 and 2 was prepared by mixing vodka, sweetener (fructose glucose syrup), citric acid (anhydrous), trisodium citrate, cuminaldehyde, acetic acid, carbonated water, and water in the amounts shown in the table. The gas pressure (total pressure) at 20°C for each sample in Tables 1 and 2 is 2.3 kg / cm 2 It was decided.

[0042] [Test Contents] For each sample produced by the above-mentioned method, five trained panelists with discerning abilities independently scored the following five categories on a 5-point scale from 1 to 5 for "salty taste," "full-bodied sourness," "sense of maturity," "complex aftertaste," and "overall evaluation" in accordance with the following evaluation criteria, and the average score was calculated. All evaluations were performed by drinking the samples.

[0043] (Saltiness: Evaluation criteria) The saltiness was evaluated based on a standard of 1 point for sample 1-1, with "weak" being rated 1 point and "strong" being rated 5 points. The higher the score, the more enhanced the saltiness is, and the more preferable it can be judged to be. Here, the "salty" taste is a salty taste that adds a nice accent to the flavor of a beverage, and is considered to be a particularly favorable flavor characteristic for plum-flavored (including pickled plum) beverages.

[0044] (Rich sourness: Evaluation criteria) The rich sourness was evaluated based on a standard score of 1 for sample 1-1, with a score of 1 for "weak rich sourness" and a score of 5 for "strong rich sourness." The higher the score, the more enhanced the rich sourness is, and the more preferable it is. Here, "rich sourness" refers to a deep sourness that lingers in the mouth as an aftertaste, and the higher the score, the stronger the sense of deep sourness that lingers in the mouth.

[0045] (Age: Evaluation criteria) The evaluation of the aged sensation was based on a standard of 1 point for sample 1-1, with a score of 1 point for a "weak aged sensation" and a score of 5 points for a "strong aged sensation." The higher the score, the stronger the aged sensation is, and the more preferable it can be judged to be. Here, "matured flavor" refers to the aroma and flavor of a matured, authentic pickled plum, and the higher the score, the stronger the reminiscence of this flavor.

[0046] (Complex aftertaste: Evaluation criteria) The evaluation of the complex aftertaste was based on a standard of 1 point for sample 1-1, with 1 point for "weak aftertaste complex flavor" and 5 points for "strong aftertaste complex flavor." The higher the score, the stronger the aftertaste complex flavor is, and the more preferable it is. Here, the "complex flavor felt in the aftertaste" refers to a complex aroma felt in the aftertaste, like pickled plum seeds (a mixture of bitterness and spiciness).

[0047] (Overall rating: Rating criteria) For the overall evaluation, no benchmark score was set, with a score of 1 for a "poor overall evaluation as a beverage" and a score of 5 for a "good overall evaluation as a beverage."

[0048] Here, the "overall evaluation" is based on the balance of flavor as a beverage. For example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage is rated as "poor."

[0049] The table below shows the content of each component in the samples and the results of each evaluation. The numerical values ​​and indices for each component shown in the table are the content and indices in the final product.

[0050] [Table 1]

[0051] [Table 2]

[0052] (Review of results) Table 1 shows the results of varying the cuminaldehyde content. From the results of Samples 1-1 to 1-3 in Table 1, it was confirmed that Sample 1-2, which was a beverage that only contained acetic acid, did not sufficiently achieve the desired effects (enhancing the saltiness, enhancing the rich acidity, enhancing the sense of maturity, and enhancing the complex flavor felt in the aftertaste), whereas Sample 1-3, which contained both acetic acid and cuminaldehyde, fully achieved the desired effects (2.2 points or more for each evaluation item). Furthermore, from the results of Samples 1-3 to 1-6 in Table 1, it was confirmed that in beverages containing a given amount of acetic acid, the desired effects were more strongly exerted as the cuminaldehyde content increased. When all the evaluations were taken into consideration, among samples 1-1 to 1-6, favorable results were obtained for samples 1-3 to 1-6, and in particular, samples 1-4 to 1-5 obtained very favorable results.

[0053] Table 2 shows the results of varying the acetic acid content. From the results of Samples 2-1 to 2-2 in Table 2 and Sample 1-1 in Table 1, it was confirmed that Sample 2-1, which was a beverage that only contained cuminaldehyde, did not sufficiently achieve the desired effects (enhancing the saltiness, enhancing the rich acidity, enhancing the sense of maturity, and enhancing the complex flavor felt in the aftertaste), whereas Sample 2-2, which contained both acetic acid and cuminaldehyde, fully achieved the desired effects (2.2 points or more for each evaluation item). Furthermore, from the results of Samples 2-2 to 2-5 in Table 2, it was confirmed that in beverages containing a predetermined amount of cuminaldehyde, the desired effects were more strongly exerted as the acetic acid content increased. When all the evaluations were taken into consideration, among samples 2-1 to 2-5, favorable results were obtained for samples 2-2 to 2-5, and in particular, samples 2-3 to 2-4 obtained very favorable results.

Claims

1. A beverage having a sodium content of 10 mg / 100 mL or more, The cuminaldehyde content is 0.01 ppm or more, A beverage having an acetic acid content of 1 ppm or more.

2. 2. The beverage according to claim 1, wherein the cuminaldehyde content is 1.0 ppm or less.

3. The beverage according to claim 1 or 2, wherein the content of acetic acid is 5 to 50 ppm.

4. 3. The beverage according to claim 1 or 2, having an alcohol content of 1 to 10 v / v %.

5. The beverage according to claim 1 or 2, having an acidity of 0.1 to 0.9 g / 100 mL.

6. 3. The beverage according to claim 1 or 2, wherein the extract content is 2.0 w / v % or more.

7. 3. The beverage according to claim 1 or 2, which is a plum-flavored beverage.

8. A method for producing a beverage, comprising the steps of: setting the sodium content to 10 mg / 100 mL or more; setting the cuminaldehyde content to 0.01 ppm or more; and setting the acetic acid content to 1 ppm or more.

9. A method for enhancing the flavor of a beverage by enhancing saltiness and a sense of maturity, comprising: A method for improving the flavor of a beverage, comprising the steps of: setting the sodium content to 10 mg / 100 mL or more; setting the cuminaldehyde content to 0.01 ppm or more; and setting the acetic acid content to 1 ppm or more.

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