Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage

Abstract

To provide an alcoholic beverage in which the harsh flavor of alcohol is reduced, a method for producing alcoholic beverage, and a method for improving flavor of alcoholic beverage to reduce the harsh flavor of alcohol.SOLUTION: An alcoholic beverage according to the present invention is an alcoholic beverage having a contained amount of saccharide of 2.5 w / v% or less, and contains carveol and thymol, and in which the contained amount of thymol is 10 to 60 ppb. The method for improving flavor of alcoholic beverage according to the present invention is a method for improving flavor of alcoholic beverage to reduce the harsh flavor of alcohol of an alcoholic beverage having a contained amount of saccharide of 2.5w / v% or less, and comprises a step in which carveol and thymol are contained in the alcoholic beverage, and the contained amount of the thymol is set at 10 to 60 ppb.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] 2. Description of the Related Art In recent years, with increasing health consciousness among consumers, alcoholic beverages and methods for producing the same that take into consideration the health of consumers have been proposed.

[0003] For example, Patent Document 1 describes a sugar-free carbonated drink that contains at least one type of condensed phosphate and phosphoric acid, in which the ratio of the total weight of the condensed phosphate to the weight of the phosphoric acid is 1:0.08 to 1:0.20. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5860232 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention in Patent Document 1 proposes a sugar-free carbonated drink to contribute to consumer health. The invention in Patent Document 1 aims to improve the bad aftertaste of carbonated drinks and the aftertaste of alcoholic drinks prepared with the carbonated drink.

[0006] On the other hand, the inventors conducted detailed research focusing on the flavor of alcoholic beverages with a low sugar content and found that the sharp flavor of alcohol is not masked by the sugar, and therefore consumers perceive this sharp flavor more strongly.

[0007] Therefore, an object of the present invention is to provide an alcoholic beverage in which the sharp flavor of alcohol is reduced, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage that reduces the sharp flavor of alcohol. [Means for solving the problem]

[0008] The above problems can be solved by the following measures. (1) An alcoholic beverage having a sugar content of 2.5 w / v% or less, which contains carveol and thymol, and the thymol content is 10 to 60 ppb. (2) The alcoholic beverage described in 1 above, wherein the sugar content is 1.3 w / v% or less. (3) The alcoholic beverage according to 1 or 2, wherein the carveol content is 10 ppb or more. (4) An alcoholic beverage described in any one of 1 to 3, having an alcohol content of 8 v / v% or more. (5) A method for producing an alcoholic beverage having a sugar content of 2.5 w / v% or less, comprising the steps of adding carveol and thymol to the alcoholic beverage and adjusting the thymol content to 10 to 60 ppb. (6) A method for improving the flavor of an alcoholic beverage having a sugar content of 2.5 w / v% or less, by suppressing a harsh alcohol flavor, comprising the steps of adding carveol and thymol to the alcoholic beverage and adjusting the thymol content to 10 to 60 ppb. Effect of the Invention

[0009] The alcoholic beverage according to the present invention has a reduced sharp alcohol flavor. The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage having a reduced sharp alcohol flavor. The method for enhancing the flavor of an alcoholic beverage according to the present invention can reduce the harsh alcohol flavor of an alcoholic beverage having a sugar content below a predetermined value. 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 an alcoholic beverage having a sugar content below a predetermined value, containing carveol and thymol, and having a thymol content within a predetermined range. 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] (Sugars) A sugar is a monosaccharide or disaccharide that is not a sugar alcohol. By setting the sugar content low, the alcoholic beverage of this embodiment can be made into a beverage that contributes to the health of consumers and also provides a refreshing sensation when consumed (a refreshing feeling when drinking). However, in alcoholic beverages with a low sugar content, the sharpness of the alcohol is not masked by the sugar, making it easier for consumers to detect this sharp flavor.

[0013] The sugar content is preferably 2.5 w / v% or less, more preferably 2.0 w / v% or less, 1.5 w / v% or less, 1.3 w / v% or less, 1.0 w / v% or less, 0.8 w / v% or less, 0.5 w / v% or less, less than 0.5 w / v%, or 0.0 w / v% or less. Having a sugar content of a specified value or less (or less than a specified value) not only contributes to the health of consumers and provides an excellent refreshing feeling when drunk, but also clarifies the problem of the present invention (the sharp aroma of alcohol). In this specification, a sugar content of "less than 0.5 w / v%" can be rephrased as "sugar-free," and a sugar content of "2.5 w / v% or less" can be rephrased as "slightly sugary."

[0014] The sugar content of an alcoholic beverage can be measured, for example, by high performance liquid chromatography.

[0015] (Carveol) Carveol is a compound with the chemical formula C 10 H 16 It is a type of monoterpene alcohol represented by O. The present inventors have found that by incorporating carveol together with thymol (described below) in an alcoholic beverage, not only can the harsh flavor of alcohol be reduced but also the refreshing feeling felt when drinking the beverage can be enhanced. The inventors have also found that carveol has an inhibitory effect on the sharp alcohol flavor, particularly on the "spiky alcohol flavor from the top to the middle" (i.e., the sharp alcohol flavor felt in the first half of the flavor felt when taking a sip of a beverage, from putting the beverage in the mouth to swallowing it).

[0016] The content of carveol is preferably 3 ppb or more, more preferably 5 ppb or more, 8 ppb or more, 10 ppb or more, 13 ppb or more, 15 ppb or more, 18 ppb or more, or 20 ppb or more. By having the content of carveol be a predetermined value or more, the harsh flavor of alcohol can be thoroughly reduced and the refreshing feeling when drunk can be thoroughly enhanced. The carveol content is preferably 120 ppb or less, more preferably 100 ppb or less, 70 ppb or less, 50 ppb or less, 30 ppb or less, 25 ppb or less, or 22 ppb or less. By controlling the carveol content to a predetermined value or less, it is possible to avoid a situation in which the refreshing feeling when drinking or the overall evaluation is reduced. In this specification, the unit "ppb" is synonymous with "μg / L." More specifically, the carveol content is the sum of the cis-carveol content and the trans-carveol content.

[0017] (Timor) Thymol is a compound with the chemical formula C 10 H 14 It is a type of phenol represented by O. The present inventors have found that by adding thymol and carveol together to an alcoholic beverage, not only can the harsh aroma and flavor of alcohol be reduced, but also the refreshing feeling when drinking and the full body feeling towards the end can be enhanced. Furthermore, the inventors have also discovered that thymol has a suppressing effect on the sharp alcohol aroma, particularly on the "sharp alcohol aroma from the middle to the end" (i.e., the sharp alcohol aroma felt in the latter part of the aroma felt when taking a sip of a beverage, from putting the beverage in the mouth to swallowing it).

[0018] The thymol content is preferably 10 ppb or more, more preferably 12 ppb or more, 14 ppb or more, 15 ppb or more, 17 ppb or more, 19 ppb or more, or 20 ppb or more. By having a thymol content of a predetermined value or more, the harsh aroma and flavor of alcohol can be reduced, and the refreshing feeling when drinking and the full body feeling towards the end can be enhanced. The thymol content is preferably 60 ppb or less, more preferably 55 ppb or less, 52 ppb or less, 50 ppb or less, 40 ppb or less, 30 ppb or less, or 25 ppb or less. By keeping the thymol content below a certain value, it is possible to avoid a situation in which the refreshing feeling when drinking or the overall evaluation is reduced.

[0019] The carveol and thymol content of alcoholic beverages can be measured, for example, by Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method.

[0020] (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 sharp aroma of alcohol) becomes more clear. In this specification, alcohol refers to ethanol unless otherwise specified.

[0021] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 6 v / v% or more, more preferably 7 v / v% or more, 8 v / v% or more, or 9 v / v% or more. By having an alcohol content of a predetermined value or more, the above-mentioned problem (the sharp alcohol flavor) becomes more evident. The upper limit of the alcohol content of the alcoholic beverage according to this embodiment is not particularly limited, but is, for example, 20 v / v% or less, 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, or 10 v / v% or less. 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).

[0022] (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 / cm 2 More than 1.5kg / cm is preferable. 2 More than 2.0kg / cm 2 More than 2.3kg / 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:

[0023] (others) The alcoholic beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, 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 sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of sour seasonings 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 salts 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.

[0024] If the alcoholic beverage according to this embodiment is a chuhai-flavored 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. 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 Rosaceae fruits such as plum, apple, strawberry, and peach, as well as other conventionally known fruits such as grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears. The effects of the present invention (particularly the reduction of the harsh aroma of alcohol) are not directly affected by the aroma type or intensity of the flavors, fruit juices, or fruit extracts, and at the very least, it is believed that the effects will not disappear. Therefore, the flavor types of the flavors, etc. may be diverse as described above, and there is no particular limitation on the amount contained.

[0025] (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 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 alcoholic beverage of this embodiment has a reduced sharp alcohol aroma (more specifically, both the sharp alcohol aroma from the top to the middle, and the sharp alcohol aroma from the middle to the end). Furthermore, the alcoholic beverage according to this embodiment has an enhanced refreshing feeling when drunk and a full-bodied feeling towards the end, and also has a good overall evaluation as a beverage.

[0027] [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.

[0028] In the mixing step, water, carveol, thymol, potable alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed solution. In this mixing step, each raw material may be mixed and adjusted so that the contents of carveol, thymol, etc., fall within the above-mentioned predetermined ranges.

[0029] 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.

[0030] 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.

[0031] As described above, the method for producing an alcoholic beverage according to this embodiment makes it possible to produce an alcoholic beverage in which the sharp alcohol aroma (more specifically, both the sharp alcohol aroma from the top to the middle, and the sharp alcohol aroma from the middle to the end) is reduced. Furthermore, according to the method for producing an alcoholic beverage according to this embodiment, it is possible to produce an alcoholic beverage that has an enhanced refreshing feeling when drunk and a full-bodied feeling towards the end, and also has a good overall evaluation as a beverage.

[0032] [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 suppressing the harsh flavor of alcohol in an alcoholic beverage having a sugar content below a predetermined value, in which carveol and thymol are added to the alcoholic beverage, and the thymol content is within a predetermined range. The contents of each component are the same as those described above in the "alcoholic beverages" section.

[0033] As described above, according to the method for enhancing the flavor of an alcoholic beverage of this embodiment, it is possible to reduce the sharp alcohol flavor (more specifically, both the sharp alcohol flavor from the top to the middle, and the sharp alcohol flavor from the middle to the end). Furthermore, according to the method for enhancing the flavor of an alcoholic beverage of this embodiment, it is possible to enhance the refreshing feeling when drinking and the full-bodied feeling towards the end, and also to improve the overall evaluation of the beverage. EXAMPLES

[0034] 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.

[0035] [Sample preparation] Each sample in Tables 1 to 3 was prepared by appropriately mixing vodka, carveol, thymol, high fructose corn syrup, acidulant, carbonated water, and pure water in the amounts shown in the table. The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 3 is 2.3 kg / cm 2The content of the acidulant was set to be approximately constant among the samples in the table.

[0036] [Test Contents] For each sample produced by the above-mentioned method, four trained panelists with discriminatory abilities independently scored the following five-point scale (-2 points, -1 point, 0 point, 1 point, 2 points) for "refreshing feeling when drinking," "full body toward the end," "spicy alcohol flavor from the top to middle," "spicy alcohol flavor from the middle to end," and "overall evaluation as a beverage" in accordance with the following evaluation criteria, and the average value was calculated. All evaluations were performed by drinking the samples.

[0037] (Refreshing feeling when drinking: Evaluation criteria) The evaluation of the refreshing feeling when drinking was based on a standard score of 0 for sample 1-1, with -2 points for "very weak refreshing feeling when drinking," 0 points for "neither weak nor strong refreshing feeling when drinking (similar to sample 1-1)," and 2 points for "very strong refreshing feeling when drinking." The higher the score, the stronger the refreshing feeling when drinking, and the more preferable it is.

[0038] Here, the "refreshing feeling when drinking" refers to the refreshing feeling (the feeling of no unpleasant taste) felt when the sample is put in the mouth.

[0039] (Body towards the end: Evaluation criteria) The evaluation of the full body towards the end was based on the standard of -2 points for sample 2-1, with -2 points for "very weak full body towards the end (same level as sample 2-1)", 0 points for "neither weak nor strong full body towards the end", and 2 points for "very strong full body towards the end". The higher the score, the stronger the full body towards the end, and the more preferable it is.

[0040] Here, "body towards the end" refers to the thickness of the flavor felt around the time the sample is swallowed (at the end of drinking).

[0041] (A sharp alcohol flavor from the top to the middle: Evaluation criteria) The evaluation of the sharp alcohol aroma from the top to the middle was based on the standard of 2 points for sample 1-1, with -2 points for "very weak sharp alcohol aroma from the top to the middle", 0 points for "neither weak nor strong sharp alcohol aroma from the top to the middle", and 2 points for "very strong sharp alcohol aroma from the top to the middle (similar to sample 1-1)". The lower the score, the more reduced the sharp alcohol aroma from the top to the middle, and the more preferable it can be judged to be.

[0042] Here, the "spicy alcohol flavor from the top to the middle" refers to the sharp alcohol flavor felt in the first half (the moment it is put in the mouth) of the flavor felt when taking a sip of the sample, from the time the sample is put in the mouth until it is swallowed.

[0043] (A sharp alcohol aroma from the middle to the end: Evaluation criteria) The evaluation of the sharp alcohol aroma from the middle to the end was based on the standard of 2 points for sample 2-1, with -2 points for "very weak sharp alcohol aroma from the middle to the end", 0 points for "neither weak nor strong sharp alcohol aroma from the middle to the end", and 2 points for "very strong sharp alcohol aroma from the middle to the end (similar to sample 2-1)". The lower the score, the more reduced the sharp alcohol aroma from the middle to the end, and the more preferable it can be judged to be.

[0044] Here, the "spicy alcohol aroma from the middle to the end" refers to the sharp alcohol aroma felt in the latter half (the moment of swallowing) of the aroma felt from the time the sample is put in the mouth to the time it is swallowed when taking a sip of the sample.

[0045] (Overall evaluation as a beverage: Evaluation criteria) For the overall evaluation of the beverage, no benchmark score was set; a score of -2 was given for a "very bad overall evaluation as a beverage," a score of 0 for an "overall evaluation as a beverage that is neither good nor bad," and a score of 5 for an "overall evaluation as a beverage that is very good."

[0046] Here, the "overall evaluation as a beverage" refers to the balance of flavor as an alcoholic beverage; for example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage will be rated as poor.

[0047] 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.

[0048] [Table 1]

[0049] [Table 2]

[0050] [Table 3]

[0051] (Review of results) Table 1 shows the results of varying the carveol content. From the results of Samples 1-1 to 1-5 in Table 1, it was confirmed that the inclusion of carveol can reduce the "harsh alcohol flavor from the top to the middle." In addition, from the results of Samples 1-1 to 1-5 in Table 1, it was confirmed that as the carveol content increased, the scores of two items, "refreshing feeling when drinking" and "overall evaluation as a beverage", increased, but when the carveol content increased too much, the scores of these two items decreased slightly.

[0052] Table 2 shows the results when the thymol content was changed in the presence of carveol. From the results of samples 2-1 to 2-6 in Table 2, it was confirmed that as the thymol content increases, not only the "spiky alcohol aroma from the top to the middle" but also the "spiky alcohol aroma from the middle to the end" can be reduced. Furthermore, from the results of Samples 2-1 to 2-6 in Table 2, it was confirmed that as the thymol content increased, the "full body feeling toward the end" increased. In addition, from the results of Samples 2-1 to 2-6 in Table 2, it was confirmed that as the thymol content increased, the scores for the two categories of "refreshing feeling when drinking" and "overall evaluation as a beverage" increased, but when the carveol content increased too much, the scores for these two categories decreased slightly. Taking all the evaluations into consideration, among samples 2-1 to 2-6, samples 2-3 to 2-5 (particularly samples 2-4 to 2-5) gave very favorable results.

[0053] Table 3 shows the results of varying the sugar content. From the results of samples 3-1 to 3-3 in Table 3, it was confirmed that even if the sugar content is low (even if the sugar does not have the effect of masking the sharp alcohol aroma), the ``spicy alcohol aroma from the top to middle'' and the ``spicy alcohol aroma from the middle to the end'' can be sufficiently reduced. As for Sample 3-3, not only does it not meet the criteria of "a beverage with a low sugar content that contributes to the health of consumers" as targeted by the present invention, but it was also confirmed that compared to Samples 3-1 and 3-2, it had a weaker "refreshing feeling when drinking" and its "overall evaluation as a beverage" was not very favorable.

Claims

1. An alcoholic beverage having a sugar content of 2.5 w / v% or less, Contains carveol and thymol, The alcoholic beverage has a thymol content of 10 to 60 ppb.

2. The alcoholic beverage according to claim 1, wherein the sugar content is 1.3 w / v % or less.

3. 3. The alcoholic beverage according to claim 1, wherein the carveol content is 10 ppb or more.

4. The alcoholic beverage according to any one of claims 1 to 3, having an alcohol content of 8 v / v % or more.

5. A method for producing an alcoholic beverage having a sugar content of 2.5 w / v% or less, comprising the steps of: A method for producing an alcoholic beverage, comprising the steps of: adding carveol and thymol to an alcoholic beverage so that the thymol content is 10 to 60 ppb.

6. A flavor improving method for suppressing the sharp alcohol flavor of an alcoholic beverage having a sugar content of 2.5 w / v% or less, comprising: A method for improving the flavor of an alcoholic beverage, comprising the steps of: adding carveol and thymol to the alcoholic beverage so that the thymol content is 10 to 60 ppb.

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