Alcoholic beverage, production method of alcoholic beverage, and flavor improvement method for alcoholic beverage

Abstract

To provide an alcoholic beverage in which stimulation of alcohol when a user drinks the beverage and simulation of alcohol in after taste, are reduced, a production method of an alcoholic beverage, and a flavor improvement method for an alcoholic beverage.SOLUTION: There is an alcoholic beverage comprising alcoholic percentage of 7 v / v% or greater, in the alcoholic beverage, at least one condition out of: a content of maltol is 1.50 ppm or greater; and a content of ethyl maltol is 0.10 ppm or greater, is satisfied. A flavor improvement method of the alcoholic beverage of the invention is configured so that, about the alcoholic beverage having alcoholic percentage of 7 v / v% or greater, at least one condition out of: the content of maltol is 1.50 ppm or greater; and the content of ethyl maltol is 0.10 ppm or greater, is satisfied.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Among alcoholic beverages, high-alcohol beverages with high alcohol content have captured a certain share of the alcoholic beverage market due to demand from consumers who can tolerate alcohol well and those who want to get drunk easily. Regarding high-alcohol beverages, various research and development efforts are underway to create products that better meet market needs.

[0003] For example, Patent Document 1 describes a method for producing a high-alcohol beverage, which is characterized by including in the production process of a high-alcohol beverage having an alcohol concentration of 6 to 12 v / v%, an extract of fruit peel, flower, or herb in the beverage in an amount in the range of 0.0001 to 1 w / v%. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2015-192667 A Summary of the Invention [Problem to be solved by the invention]

[0005] The invention in Patent Document 1 is an invention related to the flavor of high-alcohol beverages, and takes into consideration the effect of high alcohol on the taste, and aims to suppress the alcohol feeling and improve the taste, sharpness, and aftertaste while retaining the original flavor of the alcohol beverage.

[0006] On the other hand, the inventors have conducted a detailed study of the effects of making beverages high in alcohol, and have identified a problem with the sensory aspect, in that a tingling, irritating sensation is felt in the oral cavity when the beverage is put in the mouth and afterwards.

[0007] Therefore, an object of the present invention is to provide an alcoholic beverage in which the alcohol irritation when put in the mouth and the alcohol irritation in the aftertaste are reduced, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following measures. (1) An alcoholic beverage with an alcohol content of 7 v / v% or more and which meets at least one of the following criteria: a maltol content of 1.50 ppm or more; and an ethyl maltol content of 0.10 ppm or more. (2) The alcoholic beverage described in 1 above, wherein the maltol content is 5.00 ppm or more. (3) The alcoholic beverage described in 1 or 2, wherein the ethyl maltol content is 1.00 ppm or more. (4) An alcoholic beverage according to any one of 1 to 3, having a limonene content of 1.00 ppm or more. (5) An alcoholic beverage described in any one of 1 to 4, having a cineole content of 0.05 ppm or more. (6) An alcoholic beverage described in any one of 1 to 5, having a limonene content of 5.00 ppm or more and a cineole content of 0.08 ppm or more. (7) An alcoholic beverage described in any one of 1 to 6, having a fruit juice content of less than 5%. (8) An alcoholic beverage according to any one of 1 to 7, having an alcohol content of 10 v / v% or more. (9) An alcoholic beverage described in any one of 1 to 8, further containing a high-intensity sweetener. (10) An alcoholic beverage described in any one of 1 to 9 above, which has a citrus flavor. (11) A method for producing an alcoholic beverage having an alcohol content of 7 v / v% or more, the method including a step of satisfying at least one of the following: a maltol content of 1.50 ppm or more and an ethyl maltol content of 0.10 ppm or more. (12) A method for improving the flavor of an alcoholic beverage with an alcohol content of 7 v / v% or more, which reduces the alcohol stinging when put in the mouth and the alcohol stinging aftertaste, wherein the alcoholic beverage satisfies at least one of the following requirements: a maltol content of 1.50 ppm or more and an ethyl maltol content of 0.10 ppm or more. Effect of the Invention

[0009] The alcoholic beverage according to the present invention reduces the alcoholic stimulation in the mouth and in the aftertaste. The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage in which the alcoholic stimulation in the mouth and aftertaste is reduced. The method for enhancing the flavor of an alcoholic beverage according to the present invention can reduce the alcohol stinging in the mouth and the alcohol stinging aftertaste for alcoholic beverages with an alcohol content of a predetermined value or more. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

[0011] [Alcoholic drinks] The alcoholic beverage according to the present embodiment is a high-alcoholic beverage having an alcohol content of a predetermined value or more, and contains at least one of maltol and ethyl maltol in an amount equal to or greater than a predetermined value. The alcoholic beverage according to the present embodiment may further contain limonene, cineole, and a sweetener. Here, an alcoholic beverage is a beverage that contains alcohol, and is not limited to a specific type of beverage, but an example of such an alcoholic beverage is a chuhai-flavored beverage. 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. The flavor of chuhai also includes the flavors of sours and cocktails. Below, each element constituting the alcoholic beverage according to this embodiment will be described.

[0012] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw material, etc., as long as the effect of the present invention is not hindered, but whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohol), liqueurs, shochu, and brewed alcohol such as sake, sweet fruit wine, and beer can be used, and among these, one or more of vodka, which is a distilled alcohol, and raw material alcohol are particularly preferred. By using one or more of vodka, which is a distilled alcohol, and raw material alcohol as the alcohol, the problem of the present invention (the stimulation of alcohol when put in the mouth and the stimulation of alcohol aftertaste) becomes more clear. In this specification, alcohol refers to ethanol unless otherwise specified.

[0013] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 7 v / v% or more, more preferably 8 v / v% or more, 9 v / v% or more, 10 v / v% or more, 10.5 v / v% or more, 11 v / v% or more, 11.5 v / v% or more, or 12 v / v% or more. By having an alcohol content of a predetermined value or more, the above-mentioned problem (stimulation of alcohol when sipping in the mouth and stimulating alcohol aftertaste) becomes more clear. The alcohol content of the alcoholic beverage according to this embodiment is preferably 20 v / v % or less, more preferably 15 v / v % or less, 13 v / v % or less, or 12.5 v / v % or less. By having the alcohol content be equal to or less than a predetermined value, the effect of the present invention (reducing the alcohol stimuli when sipping in the mouth and aftertaste) can be fully exhibited. The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration type density meter / gas chromatograph analysis method).

[0014] (Maltol) Maltol is an organic compound with the chemical formula C6H6O3 and is also known as 3-hydroxy-2-methyl-4H-pyran-4-one. The inventors have discovered that maltol reduces the alcohol stinging sensation felt in the mouth and in the aftertaste when drinking beverages with a high alcohol content. The present inventors have also discovered that maltol reduces the bitterness of alcohol and enhances the lemon and fruity flavors of alcoholic beverages.

[0015] The content of maltol is preferably 1.50 ppm or more, more preferably 2.50 ppm or more, 5.00 ppm or more, 10.00 ppm or more, 15.00 ppm or more, 20.00 ppm or more, 23.00 ppm or more, and 25.00 ppm or more. By having the content of maltol be equal to or more than a predetermined value, the irritation of alcohol when it is put in the mouth and the irritation of alcohol after the mouth can be reduced. In addition, the bitterness of the alcohol of the alcoholic beverage can be reduced, and the lemon feeling and fruit juice feeling can be enhanced. The content of maltol is preferably 200.0 ppm or less, more preferably 150.0 ppm or less, 120.00 ppm or less, 100.00 ppm or less, 80.0 ppm or less, 70.00 ppm or less, 60.0 ppm or less, and more preferably 50.00 ppm or less. By making the content of maltol equal to or less than a predetermined value, the overall balance of the beverage can be improved. In this specification, the unit "ppm" is synonymous with "mg / L."

[0016] (Ethyl Maltol) Ethyl maltol is an organic compound with the chemical formula C7H8O3 and is also known as 2-ethyl-3-hydroxy-4-pyrone. The inventors have discovered that ethyl maltol reduces the alcohol stinging felt in the mouth and in the aftertaste when drinking beverages with a high alcohol content. The present inventors have also discovered that ethyl maltol reduces the bitterness of alcohol and enhances the lemon and fruit juice flavors of alcoholic beverages.

[0017] The content of ethyl maltol is preferably 0.30 ppm or more, more preferably 1.00 ppm or more, 1.25 ppm or more, 2.00 ppm or more, 2.50 ppm or more, 3.00 ppm or more, 4.00 ppm or more, 5.00 ppm or more, 8.00 ppm or more, 9.00 ppm or more, and 10.00 ppm or more. By having the content of ethyl maltol be equal to or more than a predetermined value, it is possible to reduce the alcohol irritation when the drink is put in the mouth and the alcohol irritation after the drink. In addition, it is possible to reduce the bitterness of the alcohol in the alcoholic beverage and to enhance the lemon and fruit juice tastes. The content of ethyl maltol is preferably 60.00 ppm or less, more preferably 50.00 ppm or less, 30.00 ppm or less, 25.0 ppm or less, 14.00 ppm or less, and more preferably 12.0 ppm or less. By making the content of ethyl maltol equal to or less than a predetermined value, the overall balance of the beverage can be improved.

[0018] The maltol content and the ethyl maltol content can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method).

[0019] (Limonene) Limonene has the chemical formula C 10 H 16 It is a type of monocyclic monoterpene represented by the formula: The present inventors have further discovered that limonene can enhance the effects of maltol and ethyl maltol. Incidentally, this limonene is necessary when giving an alcoholic beverage a citrus flavor (particularly lemon flavor) as described below.

[0020] The content of limonene is preferably 1.00 ppm or more, more preferably 3.00 ppm or more, 4.00 ppm or more, 5.00 ppm or more, and 6.00 ppm or more. By having the content of limonene be equal to or more than a predetermined value, the effect exerted by maltol and ethyl maltol can be firmly enhanced. The upper limit of the limonene content is not particularly limited, but is, for example, 50.0 ppm or less, 30.0 ppm or less, 20.00 ppm or less, 15.00 ppm or less, 10.00 ppm or less, or 8.00 ppm or less.

[0021] (Cineole) Cineol has the chemical formula C 10 H 18 It is a type of monoterpenoid with a cyclic ether structure represented by O. The present inventors have also discovered that cineole can enhance the effects of maltol and ethyl maltol.

[0022] The content of cineole is preferably 0.05 ppm or more, more preferably 0.08 ppm or more, 0.09 ppm or more, or 0.10 ppm or more. By having the cineole content be equal to or more than a predetermined value, the effects exerted by maltol and ethyl maltol can be firmly enhanced. The upper limit of the cineole content is not particularly limited, but is, for example, 5.00 ppm or less, 3.00 ppm or less, 1.00 ppm or less, or 0.30 ppm or less.

[0023] The limonene content and the cineole content can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method).

[0024] (sweetener) The alcoholic beverage according to this embodiment may contain a sweetener. As the sweetener, any known sweetener (such as high fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc.) may be used, but it is particularly preferable to use a high-intensity sweetener. The high-intensity sweetener is not particularly limited as long as it is a sweetener that is used as a high-intensity sweetener for adding to beverages or foods. For example, when the sweetness of sucrose is taken as 1.0, the high-intensity sweetener may be a sweetener whose sweetness is 100 or more (e.g., 100 or more and 3000 or less), and is particularly preferably a sweetener whose sweetness is 200 or more (e.g., 200 or more and 700 or less).

[0025] The high-intensity sweetener may be, for example, a synthetic sweetener or a high-intensity natural sweetener. The synthetic sweetener is preferably, for example, one or more selected from the group consisting of sucralose, saccharin, aspartame, and acesulfame potassium. The high-intensity natural sweetener may be, for example, one or more selected from the group consisting of stevia, licorice, glycyrrhizin, and thaumatin, and is preferably, one or more selected from the group consisting of stevia and glycyrrhizin. By using a high-intensity sweetener, even if the beverage contains little fruit juice (or no fruit juice) and has a high alcohol content, it is possible to reproduce the aroma and flavor of citrus fruits (lemon flavor) by combining it with each of the above-mentioned ingredients.

[0026] The content of the high-intensity sweetener is not particularly limited, but for example, the content of acesulfame potassium is 1.00 ppm or more, 5.00 ppm or more, 10.00 ppm or more, 15.00 ppm or more, 20.00 ppm or more, 21.00 ppm or more, and 50.00 ppm or less, 40.00 ppm or less, 30.00 ppm or less, and 25.00 ppm or less. Also, for example, the content of sucralose is 1.00 ppm or more, 3.00 ppm or more, 5.00 ppm or more, 7.00 ppm or more, and 50.00 ppm or less, 20.00 ppm or less, 15.00 ppm or less, and 10.00 ppm or less. The content of high-intensity sweeteners can be measured, for example, using a liquid chromatograph-triple quadrupole mass spectrometer (LC-MS-MS).

[0027] (Citrus, lemon flavor) The alcoholic beverage according to this embodiment is preferably a citrus flavor (particularly, lemon flavor) that has been flavor-designed to exhibit the aroma of citrus fruits. In order to impart a citrus flavor to the alcoholic beverage according to this embodiment, fruit juice (juice obtained by squeezing fruit) may be contained. The fruit species from which the juice is derived may be at least one of citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, shikuwasa, iyokan, unshu mikan, kabosu, kishu mikan, kinotto, koji, sanboukan, citron, jabara, sudachi, daidai, tachibana, tangor, natsumikan, hassaku, hanayuzu, hyuganatsu, pomelo, and ponkan (mandarin orange).

[0028] The content of fruit juice in the alcoholic beverage according to the present embodiment is preferably low. Specifically, the content of fruit juice is preferably less than 5%, more preferably 3% or less, 2% or less, or 1% or less, and even more preferably 0% (no fruit juice). By keeping the content of fruit juice below a certain value, the object of the present invention (the stimulation of alcohol when sipped in the mouth and the stimulation of alcohol aftertaste) becomes more clearly apparent. The fruit juice content can be calculated by the formula: "content (converted into fruit juice ratio)% (specifically, w / w%)" = "amount of fruit juice (g) in 100 g of beverage" x "concentration ratio" / 100 g x 100. Here, the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is taken as 100%) is calculated in accordance with the JAS standard; for example, when lemon juice with an acidity of 9% is used, the standard acidity of lemon is 4.5% according to Appendix 4 of the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), so this lemon juice is 2x concentrated.

[0029] (Foaming) The alcoholic beverage according to the present embodiment is preferably a sparkling beverage containing carbon dioxide gas, that is, a carbonated beverage. Here, the sparkling beverage according to the present embodiment is defined as a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 More than 1.0kg / cm2 More than 1.5kg / cm is preferable. 2 More than 2.0kg / cm 2 More than 2.5kg / cm 2 More preferably, 5.0 kg / cm 2 Less than 4.0kg / cm is preferable. 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is more preferred:

[0030] (others) The alcoholic beverage according to the present embodiment may contain antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (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. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include citric acid, adipic acid, trisodium citrate, 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, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum.

[0031] (Packaged alcoholic beverages) The alcoholic beverage according to the present embodiment can be provided in various containers. By filling the alcoholic 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 alcoholic beverage according to this embodiment reduces the alcoholic stimuli when sipped in the mouth and in the aftertaste. Furthermore, the alcoholic beverage according to this embodiment has a reduced bitterness of alcohol, an enhanced lemon flavor and fruit juice flavor, and also has a good overall balance as a beverage.

[0033] [How alcoholic beverages are produced] Next, a method for producing an alcoholic beverage according to this embodiment will be described. The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0034] In the mixing step, water, maltol, ethyl maltol, limonene, cineole, sweetener, potable 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 maltol content and ethyl maltol content are within the above-mentioned specified 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 commonly used for producing RTD beverages and the like.

[0037] As described above, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage that has a reduced alcoholic sting when sipped in the mouth and in the aftertaste. Furthermore, according to the method for producing an alcoholic beverage according to this embodiment, it is possible to produce an alcoholic beverage that has a reduced bitterness of alcohol, an enhanced lemon flavor and fruit juice flavor, and an overall well-balanced beverage.

[0038] [Method for improving the flavor of alcoholic beverages] Next, the method for enhancing the flavor of an alcoholic beverage according to this embodiment will be described. The method for enhancing the flavor of an alcoholic beverage according to this embodiment is a method for enhancing the flavor of an alcoholic beverage that reduces the alcohol stinging when put in the mouth and the alcohol stinging aftertaste for an alcoholic beverage with an alcohol content of a predetermined value or more, and involves adding at least one of maltol and ethyl maltol to the alcoholic beverage. The contents of each component are the same as those described above in the "alcoholic beverages" section.

[0039] As described above, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, the alcohol irritation felt in the mouth and aftertaste can be reduced. Furthermore, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, the bitterness of the alcohol can be reduced, the lemon flavor and fruit juice flavor can be enhanced, and the overall balance of the beverage can be improved. 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 Table 1 was prepared by appropriately mixing vodka, maltol, ethyl maltol, pine fiber (liquid dietary fiber), carbonated water, and ion-exchanged water in the amounts shown in the table. Each sample in Tables 2 to 4 was prepared by appropriately mixing vodka, limonene, cineole, acesulfame potassium (acesulfame K), sucralose, maltol, ethyl maltol, citric acid, trisodium citrate, pine fiber (liquid dietary fiber), carbonated water, and ion-exchanged water in the amounts shown in the table. The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 4 is 2.5 kg / cm 2 The fruit juice content of each sample in Tables 1 to 4 was 0% (no fruit juice). The contents of components not listed in Tables 1 to 4 were set to be approximately constant among the samples in Table 1, and were set to be approximately constant among the samples in Tables 2 to 4.

[0042] [Test Contents] For each sample produced by the above-mentioned method, a trained panel with discriminatory ability independently scored on a 5-point scale from 1 to 5 for "alcohol stimulation when put in the mouth," "lemon flavor," "fruit juice flavor," "full-bodied taste," "alcohol bitterness," "alcohol stimulation in the aftertaste," and "overall balance as a beverage" in accordance with the following evaluation criteria, and the average score was calculated. The samples in Table 1 were evaluated by a panel of six people, the samples in Tables 2 and 3 were evaluated by a panel of four people, and the samples in Table 4 were evaluated by a panel of five people. All evaluations were done by drinking the samples.

[0043] For each evaluation (except for "overall balance as a beverage"), the sample with the rear number 1 in the sample number was used as the target sample, and the score shown in the table for that target sample was used as the reference point. Each evaluation was made by comparing with the target sample with the same front number in the sample number. Specifically, the target samples were samples 1-1, 2-1, 3-1, and 4-1, and for example, the lemony feel of sample 3-3 was evaluated by comparing with sample 3-1 (target sample) with the same front number and rear number 1 in the sample number, which was set at 1 point (reference point).

[0044] (Stimulation of alcohol in the mouth: Evaluation criteria) The evaluation of the alcohol stimuli when held in the mouth was carried out by considering the standard score of each target sample, with a score of 1 for "weak alcohol stimuli when held in the mouth" and a score of 5 for "strong alcohol stimuli when held in the mouth." The lower the score, the more reduced the alcohol stimuli when held in the mouth, and the more preferable it is. Here, the "irritation of alcohol when placed in the mouth" refers to the tingling sensation caused by alcohol in the oral cavity felt the moment the sample is placed in the mouth.

[0045] (Lemon taste: Evaluation criteria) The lemon flavor was evaluated by taking into consideration the standard score of each sample, with a score of 1 for a "weak lemon flavor" and a score of 5 for a "strong lemon flavor." The higher the score, the more enhanced the lemon flavor is, and the more preferable it is. Here, "strong lemon flavor" refers to a state in which the lemon flavor is strongly felt.

[0046] (Fruit Juice: Evaluation Criteria) The juiciness was evaluated by considering the standard score of each sample, with "weak juiciness" being rated as 1 point and "strong juiciness" being rated as 5 points. The higher the score, the stronger the juiciness is, and the more preferable it is. Here, "fruit juice" refers to the aroma and flavor of fruit.

[0047] (Kokumi: Evaluation criteria) The full body taste was evaluated taking into account the benchmark score of each target sample, with a score of 1 for a "weak full body taste" and 5 for a "strong full body taste." Here, "body taste" refers to the depth of flavor.

[0048] (Alcohol bitterness: evaluation criteria) The evaluation of the bitterness of alcohol was carried out by considering the standard score of each sample, with "weak alcohol bitterness" being given a score of 1 and "strong alcohol bitterness" being given a score of 5. The lower the score, the more reduced the bitterness of alcohol is, and the more preferable it is. Here, the "bitterness of alcohol" refers to the bitterness that is unique to alcohol and can also be thought of as acridness.

[0049] (Aftertaste of alcohol: Evaluation criteria) The aftertaste of alcohol was evaluated by taking into account the benchmark score of each sample, with a score of 1 for "weak aftertaste" and a score of 5 for "strong aftertaste." The lower the score, the more reduced the aftertaste of alcohol is, and the more preferable it is. Here, the "stimulation of alcohol in the aftertaste" refers to the tingling sensation caused by alcohol in the back of the mouth and around the throat that is felt as an aftertaste after swallowing the sample.

[0050] (Overall balance as a beverage: Evaluation criteria) To evaluate the overall balance of the beverage, no benchmark score was set; a score of 1 was given for "the beverage has a poor overall balance," a score of 3 for "the beverage has an average overall balance," and a score of 5 for "the beverage has good overall balance." Here, "overall balance as a beverage" refers to the balance of the flavor of an alcoholic beverage; for example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage is judged to be poor.

[0051] The table below shows the content of each sample and the results of each evaluation. The numerical values ​​and indices of each component shown in the table are the content and indices of the final product.

[0052] [Table 1]

[0053] [Table 2]

[0054] [Table 3]

[0055] [Table 4]

[0056] (Review of results) Table 1 shows the results of investigating the effect on flavor of "maltol content (small amount)" and "ethyl maltol content (small amount)" in high alcohol content alcoholic beverages. From the results of Samples 1-1 to 1-3 in Table 1, it was confirmed that as the maltol content increased, the "irritation of alcohol when put in the mouth" decreased. Furthermore, from the results of Samples 1-1 and 1-4 to 1-6 in Table 1, it was confirmed that as the content of ethyl maltol increased, the "irritation of alcohol when put in the mouth" was reduced.

[0057] Table 2 shows the results of investigating the effect of "maltol" and "ethyl maltol" on the flavor of a high-alcohol content alcoholic beverage containing limonene and cineole. From the results of Samples 2-1 to 2-3 in Table 2, it was confirmed that the inclusion of maltol or ethyl maltol reduces the "alcohol stinging in the mouth," "alcohol stinging in the aftertaste," and "alcohol bitterness," while enhancing the "lemon flavor" and "fruit juice flavor," resulting in a good "overall balance as a beverage." In addition, from the results of Samples 2-1 to 2-3 in Table 2, when comparing maltol and ethyl maltol, it was confirmed that ethyl maltol can exert each of the effects of the present invention with a smaller amount.

[0058] Table 3 shows the results of investigating the influence of "maltol" on the flavor of high-alcohol alcoholic beverages containing sweeteners (acesulfame potassium, sucralose), as well as the influence of "limonene" and "cineole" on the flavor. From the results of Samples 3-1 to 3-5 in Table 3, it was confirmed that the inclusion of limonene or cineole reduces the "stimulation of alcohol when put in the mouth," "stimulation of alcohol in the aftertaste," and "bitterness of alcohol," and that the inclusion of maltol can further lower the scores for these three. It was also confirmed that the inclusion of limonene or cineole enhances the "lemon flavor" and "fruit flavor," while improving the "overall balance of the beverage," and that the inclusion of maltol can further increase the scores for these three.

[0059] Table 4 shows the results of investigating the effect of the "maltol content (high side)" and the "ethyl maltol content (high side)" on the flavor of a high-alcohol alcoholic beverage containing limonene, cineole, and sweeteners (acesulfame potassium, sucralose). From the results of samples 4-1 to 4-5 in Table 4, it was confirmed that as the maltol content increased, the "alcohol stimuli when putting it in the mouth," "alcohol stimuli in the aftertaste," and "alcohol bitterness" were reduced. When all the evaluations were taken into consideration, among samples 4-1 to 4-5, very favorable results were obtained for samples 4-2 to 4-5 (especially samples 4-3 to 4-4).

[0060] From the results of samples 4-1, 4-6 to 4-7 in Table 4, it was confirmed that as the ethyl maltol content increased, the "alcohol stimuli when putting it in the mouth," "alcohol stimuli in the aftertaste," and "alcohol bitterness" were reduced. Taking all the evaluations into consideration, among samples 4-1 and 4-6 to 4-7, samples 4-6 to 4-7 (particularly sample 4-6) showed very favorable results.

Claims

1. An alcoholic beverage having an alcohol content of 7% v / v or more, An alcoholic beverage that satisfies at least one of the following requirements: a maltol content of 1.50 ppm or more; and an ethyl maltol content of 0.10 ppm or more.

2. The alcoholic beverage according to claim 1, wherein the maltol content is 5.00 ppm or more.

3. The alcoholic beverage according to claim 1 or 2, wherein the content of ethyl maltol is 1.00 ppm or more.

4. The alcoholic beverage according to any one of claims 1 to 3, wherein the limonene content is 1.00 ppm or more.

5. The alcoholic beverage according to any one of claims 1 to 4, wherein the cineole content is 0.05 ppm or more.

6. The alcoholic beverage according to any one of claims 1 to 5, having a limonene content of 5.00 ppm or more and a cineole content of 0.08 ppm or more.

7. The alcoholic beverage according to any one of claims 1 to 6, which has a fruit juice content of less than 5%.

8. The alcoholic beverage according to any one of claims 1 to 7, having an alcohol content of 10 v / v % or more.

9. The alcoholic beverage according to any one of claims 1 to 8, further comprising a high-intensity sweetener.

10. The alcoholic beverage according to any one of claims 1 to 9, which has a citrus flavor.

11. A method for producing an alcoholic beverage having an alcohol content of 7 v / v% or more, comprising the steps of: A method for producing an alcoholic beverage, comprising a step of satisfying at least one of the following conditions: a maltol content of 1.50 ppm or more, and an ethyl maltol content of 0.10 ppm or more.

12. A flavor improving method for reducing alcohol irritation in the mouth and aftertaste for an alcoholic beverage having an alcohol content of 7 v / v% or more, comprising: A method for improving the flavor of an alcoholic beverage, comprising: making the alcoholic beverage satisfy at least one of the following conditions: a maltol content of 1.50 ppm or more; and an ethyl maltol content of 0.10 ppm or more.

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