Beverage, production method of beverage, and beverage flavor improvement method

Abstract

To provide a beverage which is enhanced in a sweet flavor and has preferable coordinated taste, a production method of beverage and a flavor improvement method.SOLUTION: A beverage comprises: anethole; and eugenol. A content of the anethole is 0.5 to 95 μg / L, a content of the eugenol is 95 μg / L or smaller. A production method of a beverage is configured to: include the anethole and eugenol; set the content of the anethole to 0.5 to 95 μg / L; set the content of the eugenol to 95 μg / L or smaller. A beverage flavor improvement method is a method for enhancing a sweet flavor of the beverage and achieving a preferable coordinated taste, the anethole and the eugenol are included in the beverage, and the content of the anethole is set to 0.5 to 95 μg / L, the content of the eugenol is set to 95 μg / L or smaller.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] In order to meet the diverse tastes of consumers, many types of beverages and their manufacturing methods have been proposed.

[0003] For example, Patent Document 1 discloses a beer-taste beverage having an iso-α acid content of 0.1 mass ppm or less and a proline content of 220 to 1250 μmol / L. Patent Document 2 discloses an alcoholic beverage comprising octanal and / or decanal, the octanal content being 0.025 ppm or more in terms of pure alcohol and / or the decanal content being 0.015 ppm or more in terms of pure alcohol. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2020-103272 A [Patent Document 2] JP 2018-126115 A Summary of the Invention [Problem to be solved by the invention]

[0005] The invention in Patent Document 1 describes that a beer-flavored beverage having umami and sweetness can be provided by controlling the iso-α acid content and the proline content.The invention in Patent Document 2 describes that the bitterness and irritating taste derived from alcohol can be reduced, sweetness and richness can be imparted, and traditional aromas or flavors can be suppressed or new aromas or flavors can be added by controlling the octanal and / or decanal content.

[0006] On the other hand, the present inventors wanted to enhance the sweet flavor of beverages by using ingredients completely different from those disclosed in Patent Documents 1 and 2. However, simply enhancing the sweet flavor of a beverage can result in a lack of unity in the overall taste, which can lead to an undesirable beverage flavor. Therefore, the present inventors wanted to enhance the sweet flavor of a beverage while still providing a good unity in the taste.

[0007] Therefore, an object of the present invention is to provide a beverage having an enhanced sweet flavor and a well-balanced taste, 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 containing anethole and eugenol, wherein the anethole content is 0.5 to 95 μg / L and the eugenol content is 95 μg / L or less. (2) The beverage described in 1 above, which contains estragole. (3) The beverage according to item 2, wherein the estragole content is 0.5 to 95 μg / L. (4) A beverage described in any one of 1 to 3 above, which is a beer-flavored beverage. (5) A beverage described in any one of 1 to 4 above, which is an alcoholic beverage. (6) A method for producing a beverage, comprising the steps of: adding anethole and eugenol; adjusting the anethole content to 0.5 to 95 μg / L; and adjusting the eugenol content to 95 μg / L or less. (7) A method for improving the flavor of a beverage that enhances the sweet flavor of the beverage while improving the flavor unity, comprising adding anethole and eugenol to the beverage, setting the anethole content to 0.5 to 95 μg / L and setting the eugenol content to 95 μg / L or less. Effect of the Invention

[0009] The beverage according to the present invention has an enhanced sweet flavor and a well-balanced taste. The method for producing a beverage according to the present invention can produce a beverage that has an enhanced sweet flavor and a well-balanced taste. The method for enhancing the flavor of a beverage according to the present invention can enhance the sweet flavor of a beverage while improving the flavor unity. 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 the present embodiment contains anethole and eugenol, and has an anethole content within a predetermined range and an eugenol content below a predetermined value (or within a predetermined range). The beverage according to the present embodiment may also contain estragole. And, the beverage according to this embodiment is not particularly limited, but in the case of an alcoholic beverage containing alcohol, examples include a beer-flavored beverage, a chuhai-flavored beverage, a wine-flavored beverage, etc., and in the case of a non-alcoholic beverage not containing alcohol, examples include a carbonated beverage (such as a beer-flavored non-alcoholic beverage), a fruit drink, a sports drink, a tea-based beverage, a coffee, a dairy drink, etc. Here, a beer-taste beverage is also called a beer-like beverage, and is a beverage that has a beer-like flavor or aroma, or in other words, is a beverage that has been prepared to have a beer-like flavor or aroma. Examples of beer-taste beverages include those classified as "sparkling alcoholic beverages" (beer, sparkling beer, and other brewed alcoholic beverages) as defined by the Liquor Tax Act. In addition, beer-taste beverages may include beverages and soft drinks (such as non-alcoholic beer-taste beverages) that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Act, as long as they have a beer-like flavor or aroma. A chuhai-flavored beverage is one that tastes like chuhai, that is, one that has been designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails. A wine-flavored beverage is one that tastes like wine, that is, one that has been designed to have the flavor of wine. Each element constituting the beverage according to this embodiment will be described below.

[0012] (Anethole) Anethole (CAS number: 104-46-1) is a compound with the chemical formula C 10 H 12 It is a type of aromatic compound represented by O. The present inventors have found that the inclusion of anethole in a beverage enhances the sweet flavor of the beverage. The present inventors have also found that the inclusion of anethole together with eugenol (described below) in a beverage results in a good unity of flavors (united flavors). Furthermore, the present inventors have discovered that the inclusion of anethole in a beverage enhances its rich flavor.

[0013] The anethole content is preferably 0.5 μg / L or more, more preferably 1 μg / L or more, 3 μg / L or more, 5 μg / L or more, 8 μg / L or more, or 10 μg / L or more. When the anethole content is a predetermined value or more, the sweet flavor is enhanced and the taste is well-balanced. Also, when the anethole content is a predetermined value or more, the richness of the flavor can be enhanced. The anethole content is preferably 95 μg / L or less, more preferably 93 μg / L or less, 90 μg / L or less, 70 μg / L or less, 50 μg / L or less, 40 μg / L or less, 30 μg / L or less, 25 μg / L or less, or 20 μg / L or less. By keeping the anethole content at a specified value or less, the flavor unity is improved.

[0014] (Eugenol) Eugenol (CAS number: 97-53-0) is a compound with the chemical formula C 10 H 12 O 2 It is a type of aromatic compound represented by the formula: The present inventors have found that by incorporating eugenol together with the above-mentioned anethole in a beverage, it is possible to achieve a good unity of flavor while enhancing the sweet flavor of the anethole. The present inventors have also found that the inclusion of eugenol in a beverage enhances the spiciness, woodiness and richness of the flavor.

[0015] The eugenol content is preferably 0.5 μg / L or more, more preferably 1 μg / L or more, 3 μg / L or more, 5 μg / L or more, 8 μg / L or more, or 10 μg / L or more. When the eugenol content is a predetermined value or more, the flavor is well-balanced. Also, when the eugenol content is a predetermined value or more, the spiciness, woodiness, and richness can be enhanced. The eugenol content is preferably 95 μg / L or less, more preferably 93 μg / L or less, 90 μg / L or less, 70 μg / L or less, 50 μg / L or less, 40 μg / L or less, 30 μg / L or less, 25 μg / L or less, 20 μg / L or less, or 15 μg / L or less. By keeping the eugenol content at a specified value or less, the flavor unity is improved.

[0016] (Eugenol content / Anethole content) If the anethole content of a beverage is X μg / L and the eugenol content is Y μg / L, then Y / X is as follows: Y / X is preferably 0.001 or more, more preferably 0.006 or more, 0.011 or more, 0.056 or more, 0.100 or more, or more preferably 0.111 or more. Y / X is preferably 200 or less, more preferably 180 or less, 90 or less, 18 or less, 13 or less, 10 or less, or 9 or less. By having Y / X within the specified range, the flavor unity is further improved.

[0017] (Estragole) Estragole (CAS number: 140-67-0) is a compound with the chemical formula C 10 H 12 It is a type of aromatic compound represented by O. The present inventors have found that the inclusion of estragole in the beverage containing anethole and eugenol as described above enhances the sweet flavor and improves the unity of the flavor. The present inventors have also found that the inclusion of estragole in the beverage enhances the spiciness, woodiness, and richness of the flavor.

[0018] The estragole content is preferably 0.5 μg / L or more, more preferably 1 μg / L or more, 3 μg / L or more, 5 μg / L or more, 8 μg / L or more, 10 μg / L or more, and more preferably 15 μg / L or more. By having a eugenol content of a predetermined value or more, it is possible to enhance the effects of enhancing a sweet flavor, improving the unity of flavor, enhancing spiciness, enhancing woodiness, and enhancing richness. The estragole content is preferably 95 μg / L or less, more preferably 93 μg / L or less, 90 μg / L or less, 70 μg / L or less, 50 μg / L or less, 45 μg / L or less, 40 μg / L or less, 35 μg / L or less, 30 μg / L or less, 25 μg / L or less, or 20 μg / L or less. By keeping the estragole content at a predetermined value or less, the flavor unity is improved.

[0019] The anethole content, eugenol content, and estragole content in a beverage can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0020] (Alcohol content) The alcohol content of the beverage according to this embodiment is not particularly limited, but may be, for example, less than 1% (v / v%), 1% or more, 3% or more, 4% or more, 5% or more, or 15% or less, 10% or less, 9% or less, 8% or less, or 6% or less. The alcohol content of the 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 Density Meter Method).

[0021] In the case where the beverage according to the present embodiment is a beverage obtained through a fermentation process (for example, in the case of a beer-flavored beverage), the alcohol content may be the value of the beverage obtained by fermenting a barley-derived raw material, but the alcohol content may be adjusted by adding alcohol to the beverage as appropriate. In addition, in the case where the beverage according to the present embodiment is produced without a fermentation process (produced by blending), the alcohol content may be adjusted by adding alcohol. Examples of alcohol include various spirits such as shochu, brandy, vodka, and whiskey, and distilled alcohol such as raw material alcohol. One type of alcohol may be used alone, or two or more types may be used in combination. In this specification, "spirits" refers to spirits that are distilled alcoholic beverages, and may differ from spirits under the Liquor Tax Act. Furthermore, when the beverage according to this embodiment is produced by blending, the alcohol used is not limited to the distilled alcohol described above, and any drinkable alcohol may be used. In this specification, alcohol refers to ethanol unless otherwise specified.

[0022] (Foaming) The beverage according to this embodiment may be either an effervescent beverage containing carbon dioxide gas or a non-effervescent beverage. In this embodiment, the foamability is a foamability when the gas pressure (total pressure) at 20°C is 0.5 kg / cm 2 For example, 1.0 kg / cm 2 More than 1.5kg / cm 2 More than 2.0kg / cm2 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 the result. The gas pressure of the beverage according to this embodiment can be measured, for example, based on the National Tax Agency's Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0023] (others) The beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavors, colorants, 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, or of course, may not contain them. As sweeteners, for example, high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, and the like 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, and the like can be used. As antioxidants, for example, vitamin C, vitamin E, polyphenols, and the like can be used. Examples of sour seasonings that can be used include adipic acid, citric 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, glacial acetic acid, fumaric acid, monosodium fumarate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0024] Furthermore, when the beverage according to this embodiment is to be imparted with a fruit flavor, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), or fruit extracts (extracts obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, or the like). As the fruit juice, for example, various kinds 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, mixtures, and the like thereof may be used. Fruits from which fruit juice is derived (and fruit species from which fruit flavors and fruit extracts are derived) include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and shikuwasa, and fruits of the Rosaceae family such as plum, apple, strawberry, peach, cherry (yellow peach), plum, and pear, as well as other conventionally known fruits such as grapes, pomegranates, blueberries, black currants, cranberries, maqui berries, mangoes, pineapples, and kiwis. In addition, since it is believed that the effects of the present invention will not be lost, at least not depending on the flavor type or strength of the flavor of the flavor, fruit juice, or fruit extract, the flavor type of the flavor, etc. may be diverse as described above, and there is no particular limitation on the content.

[0025] (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.

[0026] As described above, the beverage according to this embodiment has an enhanced sweet flavor and a well-balanced taste. Furthermore, the beverage according to this embodiment has an enhanced spicy, woody, and rich flavor.

[0027] [Production method of beverages (in the case of fermented beer-flavored beverages)] Next, a method for producing a beverage according to this embodiment will be described. When the beverage according to this embodiment is a beer-taste beverage that is a fermented beverage, the method for producing a beverage according to this embodiment includes a pre-fermentation step, a fermentation step, and a post-fermentation step.

[0028] (Pre-fermentation process) In the pre-fermentation process, malt, barley, auxiliary materials, enzymes, various additives, etc. are appropriately mixed and the raw materials are saccharified to obtain a saccharified liquid. The saccharified liquid is then appropriately filtered to obtain wort, which is then appropriately added with hops, boiled, cooled, etc. to prepare a pre-fermentation liquid. The timing of adding hops can be appropriately selected and is not limited to this step.

[0029] The pre-fermentation liquid prepared in the pre-fermentation step is not particularly limited as long as it is a solution containing a barley-derived raw material (malt, barley, or an extract thereof) that serves as a nitrogen source and a carbon source that can be assimilated by yeast. The nitrogen source and the carbon source are not particularly limited as long as they are assimilated by yeast. The nitrogen source that can be assimilated by yeast is, for example, at least one of amino acids and peptides contained in the barley-derived raw material or auxiliary raw material. The carbon source that can be assimilated by yeast is, for example, sugars contained in the barley-derived raw material or auxiliary raw material added in the above-mentioned pre-fermentation step.

[0030] The malt used in the pre-fermentation process is barley that has been germinated, roasted, and then the roots removed, and the barley used in the pre-fermentation process is ungerminated barley. The barley used in the pre-fermentation process may be barley, wheat, rye, oats, etc., with barley being preferred. Furthermore, the malt ratio (the ratio of the weight of malt to the total weight of ingredients other than water and hops used in the production of the beer-flavored beverage) is not particularly limited, but for example, the lower limit is 1% or more, 10% or more, 25% or more, 30% or more, or 50% or more, and the upper limit is 100% or less, 95% or less.

[0031] The auxiliary materials used in the pre-fermentation process include the items listed in each item of Article 4, Paragraph 2 of the Enforcement Regulations of the Liquor Tax Act, as well as fruit (including dried or boiled fruit, and concentrated fruit juice).

[0032] The hops used in the pre-fermentation process are not particularly limited, and examples thereof include dried hops, hop pellets, hop extract, and hop cones (cones, cones), as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0033] (Fermentation process) The fermentation step is a step of adding yeast to a pre-fermentation liquid to carry out alcoholic fermentation. In the present embodiment, for example, yeast is added to a pre-fermentation liquid whose temperature has been adjusted in advance to a predetermined range (for example, a range of 0 to 40° C.) to prepare a fermentation liquid, and fermentation is carried out.

[0034] The fermentation step may further include aging. The aging is carried out by maintaining the fermented liquid after the above-mentioned fermentation at a predetermined temperature for a predetermined time. This aging process can precipitate insoluble matters in the fermented liquid to remove turbidity and improve the flavor.

[0035] In this manner, in the fermentation process, a post-fermentation liquid containing ethanol produced by the yeast and various components can be obtained. The concentration of ethanol (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20%.

[0036] (Post-fermentation process) The post-fermentation process is a process in which the post-fermentation liquid is subjected to a predetermined treatment to finally obtain a beer-taste beverage. An example of the post-fermentation process is filtration of the post-fermentation liquid obtained by the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. Furthermore, in the post-fermentation process, microfiltration of the post-fermentation liquid (so-called secondary filtration) can be further performed. The secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. Note that instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed using general equipment used in producing beer-taste beverages. The post-fermentation process also includes the process of filling the container as described above.

[0037] For beer-taste beverages obtained by post-fermentation processes, the contents of anethole, eugenol, and estragole can be adjusted by adding each component (or raw materials or compositions containing each component) at any step during production.

[0038] [Production method of beverages (for non-fermented beverages)] When the beverage according to this embodiment is a beverage that does not undergo a fermentation process, the method for producing a beverage according to this embodiment includes a mixing process and a post-treatment process.

[0039] (Mixing process) In the mixing step, water, anethole, eugenol, estragole, 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 anethole, eugenol, estragole, etc. are within the above-mentioned specified ranges.

[0040] (Post-processing) 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.

[0041] The processes carried out in the mixing step and the post-treatment step can be carried out using equipment that is generally used for producing chuhai-flavored beverages and the like.

[0042] As described above, the method for producing a beverage according to this embodiment can produce a beverage that has an enhanced sweet flavor and a well-balanced taste. Furthermore, the beverage manufacturing method according to this embodiment can produce a beverage that is enhanced in spiciness, woodiness, and richness.

[0043] [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 in this embodiment is a method for enhancing the flavor of a beverage that enhances the sweet flavor of the beverage while improving the flavor unity, and is a method for setting the anethole content within a specified range and the eugenol content below a specified value (or within a specified range). The contents of each component are the same as those explained in the "beverage" section above.

[0044] As described above, the beverage flavor enhancing method according to this embodiment can enhance the sweet flavor of the beverage while improving the flavor unity. Furthermore, the method for enhancing the flavor of a beverage according to this embodiment can enhance the spiciness, woodiness, and richness of the beverage. EXAMPLES

[0045] 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.

[0046] [Sample preparation] Commercially available beer (alcohol content: 5%, gas pressure at 20°C: 2.3 kg / cm 2 (malt ratio: 50-100%, anethole, eugenol, and estragole contents: all below the detection limit and therefore considered to be 0 μg / L) were added as appropriate to prepare the samples shown in Tables 1-4. Furthermore, because the amounts of anethole, eugenol, and estragole added when preparing the samples were extremely small, the alcohol content and gas pressure of each sample can be determined to be the same as those of commercially available beer.

[0047] [Test Contents] For each sample produced by the above-mentioned method, four selected panelists with discriminating abilities independently scored the following six-point scale (0 to 5) for "sweet flavor," "spicy," "woody," "richness," and "unitary flavor" according to the following evaluation criteria, and the average score was calculated. Each evaluation was carried out by drinking each sample.

[0048] For the samples in Table 1, the scores of Sample 1-1 were used as the reference score, and for the samples in Table 2, the scores of Sample 2-1 were used as the reference score for evaluation. On the other hand, for the samples in Tables 3 and 4, each evaluation was carried out with reference to the implementation details (scores) of each evaluation in Tables 1 and 2.

[0049] The content of each evaluation criterion shown below (correspondence between scores and evaluation content) was determined by a trained panel of four people who drank multiple samples before conducting the test.

[0050] (Sweet flavor: Evaluation criteria) When evaluating sweet flavor, a sample was rated as 0 points if it had the same sweet flavor as commercially available beer, and 5 points if it had a strong sweet flavor. The term "sweet flavor" is literal, and is evaluated based on the total flavor and aroma. The higher the score, the more enhanced the sweet flavor is, and the more preferable it is.

[0051] (Spicy: Rating criteria) For the evaluation of spiciness, commercially available beers were given a score of 0, while "strong spiciness" was given a score of 5. The higher the score, the more spicy the beer was judged to be. "Spicy" refers to a positive, stimulating flavor that adds an accent to a beverage.

[0052] (Woody: Evaluation criteria) For the woody flavor evaluation, commercially available beers were given a score of 0, while "strong woodiness" was given a score of 5. The higher the score, the more enhanced the woody flavor was. "Woody" refers to a refreshing aroma reminiscent of the scent of freshly cut wood or the aroma of an uncharred barrel (new barrel).

[0053] (Thickness: Evaluation standard) The thickness of the beer was evaluated by giving a score of 0 if it was "same thickness" as the commercially available beer, and a score of 5 if it was "strong thickness." The higher the score, the more the thickness was considered to be enhanced. Incidentally, "richness" refers to the volume of flavor.

[0054] (Taste unity: evaluation criteria) The unity of flavors was evaluated as 0 points for "not having a unified flavor" and 5 points for "having a unified flavor." The higher the score, the better the flavor. Regarding "unity of flavor," a high score is given if the flavor of any particular ingredient stands out, and the overall flavor is not fragmented but rather unified.

[0055] 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.

[0056] [Table 1]

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

[0060] (Review of results) Table 1 shows the results of varying the anethole content while keeping the eugenol content fixed. From the results of Samples 1-1 to 1-8 in Table 1, it was confirmed that for beverages containing eugenol, as the anethole content increases, the sweetness score increases (for example, to 1.5 points or more) and the flavor unity score also increases (for example, to 1 point or more). It was also confirmed that as the anethole content increases, the richness score increases and the spiciness score decreases slightly. Taking all the evaluations into consideration, among samples 1-1 to 1-8, favorable results were obtained for samples 1-2 to 1-8 (particularly samples 1-3 to 1-7).

[0061] Table 2 shows the results of varying the eugenol content while keeping the anethole content constant. From the results of Samples 2-1 to 2-8 in Table 2, it was confirmed that for beverages containing anethole, as the eugenol content increases, the score for unity of flavor increases (e.g., 1 point or more). It was also confirmed that as the eugenol content increases, the scores for spicy, woody, and rich flavors increase, while the score for sweet flavor decreases slightly, but not significantly (e.g., 1.5 points or more). Taking all the evaluations into consideration, among samples 2-1 to 2-8, favorable results were obtained for samples 2-2 to 2-8 (particularly samples 2-3 to 2-7).

[0062] Table 3 shows the results when the contents of anethole and eugenol were varied while keeping the ratio of the two contents the same. From the results of samples 3-1 to 3-5 in Table 3, it was confirmed that when the content of anethole and eugenol is within the specified range, each effect (enhancing sweet flavor, improving flavor unity, enhancing spiciness, enhancing woodiness, and enhancing richness) is fully exerted, and it was also confirmed that the higher the content of both, the higher the score for each evaluation. Taking all the evaluations into consideration, favorable results were obtained for all of Samples 3-1 to 3-5, and particularly, very favorable results were obtained for Samples 3-3 to 3-5.

[0063] Table 4 shows the results of varying the estragole content while containing anethole and eugenol. From the results for Samples 4-1 to 4-8 in Table 4, it was confirmed that for beverages containing anethole and eugenol, as the estragole content increased, the scores for all evaluation items (especially sweet flavor, spiciness, richness, and unity of flavor) increased. Taking all the evaluations into consideration, among samples 4-1 to 4-8, favorable results were obtained for samples 4-2 to 4-8 (particularly samples 4-3 to 4-7).

Claims

1. Contains anethole and eugenol, The content of the anethole is 0.5 to 95 μg / L; A beverage having a eugenol content of 95 μg / L or less.

2. 2. The beverage of claim 1, which contains estragole.

3. The beverage according to claim 2, wherein the estragole content is 0.5 to 95 μg / L.

4. The beverage according to any one of claims 1 to 3, which is a beer-taste beverage.

5. 4. The beverage according to claim 1, which is an alcoholic beverage.

6. A method for producing a beverage comprising the steps of: adding anethole and eugenol, adjusting the anethole content to 0.5 to 95 μg / L, and adjusting the eugenol content to 95 μg / L or less.

7. A method for improving the flavor of a beverage, which enhances the sweet flavor of the beverage while improving the flavor unity, A method for improving the flavor of a beverage, comprising adding anethole and eugenol to the beverage, the anethole content being 0.5 to 95 μg / L, and the eugenol content being 95 μg / L or less.

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