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

Abstract

To provide an alcoholic beverage which enhances the sharpness of the aftertaste and the freshness of taste, and reduces the monotony of taste, a method for producing an alcoholic beverage, and a method for improving flavor of an alcoholic beverage.SOLUTION: An alcoholic beverage according to the present invention has an acidity of 0.5 g / 100 mL or less, an extract content of 5.0 w / v% or less, and an octanal content of 0.01 ppm or more. It is preferable that the inventive alcoholic beverage has a phenethyl acetate content of 0.05 ppm or more. It is also preferable that the inventive alcoholic beverage has a 5-hydroxymethylfurfural content of 1 ppm or more.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] For alcoholic beverages that contain alcohol, various inventions have been created to date that focus on the flavor of the beverage.

[0003] For example, Patent Document 1 discloses a carbonated alcoholic beverage that contains sweet substances, sour substances and fruit flavors, but does not contain fruit juice or a raw liquor containing fruit-derived components, and has a sweetness level of 1 / 100 ml or less, where sugar is taken as 1.00, an acidity converted to citric acid of 0.1 g / 100 ml or less, and a carbohydrate content of less than 0.5 g / 100 ml. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2015-136352 A Summary of the Invention [Problem to be solved by the invention]

[0005] The invention described in Patent Document 1 has the objective of providing a carbonated alcoholic beverage that has a flavor with a good balance of sweetness and sourness and has zero sugar content, and specifies the sweetness, acidity, and sugar content.

[0006] Meanwhile, the present inventors have conducted research and development into alcoholic beverages that are low in both acidity and extract content. As a result, the inventors confirmed that such alcoholic beverages lack a "sharp aftertaste" and are poor in "refreshing taste." In addition, the inventors confirmed that such alcoholic beverages have a strong "flat taste." Therefore, the inventors thought that if it were possible to enhance the "crisp aftertaste" and "refreshing taste" of alcoholic beverages with low acidity and extract content while reducing the "flatness of taste" (making the taste more distinct overall), the flavor would be more appealing to consumers.

[0007] Therefore, an object of the present invention is to provide an alcoholic beverage having an enhanced sharp aftertaste and refreshing taste while reducing flatness in taste, 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 having an acidity of 0.5 g / 100 mL or less, an extract content of 5.0 w / v% or less, and an octanal content of 0.01 ppm or more. (2) The alcoholic beverage described in 1 above, having a phenethyl acetate content of 0.05 ppm or more. (3) An alcoholic beverage according to 1 or 2, having a 5-hydroxymethylfurfural content of 1 ppm or more. (4) The alcoholic beverage according to any one of 1 to 3, wherein the lactic acid content is 0.005 to 0.10 w / v %. (5) An alcoholic beverage described in any one of 1 to 4 above, which contains dietary fiber. (6) An alcoholic beverage according to any one of 1 to 5, having a fruit juice content of 5% or less in terms of fruit juice ratio. (7) An alcoholic beverage described in any one of 1 to 6, which has a highball taste. (8) A method for producing an alcoholic beverage, comprising the steps of reducing the acidity to 0.5 g / 100 mL or less, the extract content to 5.0 w / v% or less, and the octanal content to 0.01 ppm or more. (9) A method for improving the flavor of an alcoholic beverage having an acidity of 0.5 g / 100 mL or less and an extract content of 5.0 w / v% or less, thereby enhancing the sharpness of the aftertaste and the refreshing taste, while reducing the flatness of the taste, the method comprising a step of adjusting the octanal content of the alcoholic beverage to 0.01 ppm or more. Effect of the Invention

[0009] The alcoholic beverage according to the present invention has an enhanced crisp aftertaste and a refreshing taste, and also has a reduced flat taste. The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage that has an enhanced crisp aftertaste and refreshing taste, while also reducing flatness in taste. The method for improving the flavor of an alcoholic beverage according to the present invention can enhance the sharpness of the aftertaste and the refreshing taste while reducing the flatness of the taste for an alcoholic beverage having an acidity and extract content below a specified 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 an acidity of a predetermined value or less, an extract content of a predetermined value or less, and an octanal content of a predetermined value or more. The alcoholic beverage according to the present embodiment may also contain phenethyl acetate and 5-hydroxymethylfurfural. Here, the alcoholic beverage according to the present embodiment is a beverage containing alcohol, and is not limited to a specific type of beverage, but may be, for example, a chuhai-flavored beverage. The 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. However, since the alcoholic beverage according to this embodiment has low acidity and extract content, a non-sweetened beverage that does not have a sweet taste or a non-fruit-flavored beverage that does not have a fruit flavor (non-fruit flavored beverage) is preferable, and a highball-flavored beverage (a beverage designed to have a flavor such that the flavor of a highball can be felt, including highballs) is particularly preferable. In this specification, highballs include not only those based on whiskey and mixed with a non-alcoholic beverage such as a carbonated beverage, but also those based on shochu or vodka. In addition, the alcoholic beverage according to this embodiment is preferably a beverage that is not a beer-flavored beverage (a beverage that is flavored so that the flavor of beer can be felt, including beer). Below, each element constituting the alcoholic beverage according to this embodiment will be described.

[0012] (acidity) The acidity (citric acid equivalent value) of the alcoholic beverage according to this embodiment is as follows. The acidity is 0.5g / 100mL or less, preferably 0.3g / 100mL or less, 0.2g / 100mL or less, 0.1g / 100mL or less, 0.07g / 100mL or less, 0.05g / 100mL or less, 0.03g / 100mL or less, 0.02g / 100mL or less, 0.01g / 100mL or less, or 0.007g / 100mL or less. When the acidity is a predetermined value or less, the problems of the present invention (poor aftertaste, no refreshing taste, flat taste) become apparent. In addition, when the acidity is a predetermined value or less, the flavor of the alcoholic beverage becomes more easily suited to a highball taste. The lower limit of the acidity is not particularly limited, and is, for example, 0 g / 100 mL or more, or 0.001 g / 100 mL or more.

[0013] The acidity (citric acid equivalent value) in this specification can be calculated by the method specified in JAS1075:2023 "Fruit beverages". The acidity can be adjusted by using an acidulant as described below.

[0014] (Extract) The extract components of the alcoholic beverage according to this embodiment are as follows. The extract content is 5.0 w / v% or less, preferably 4.0 w / v% or less, 3.5 w / v% or less, 3.0 w / v% or less, 2.8 w / v% or less, or 2.4 w / v% or less. By having the extract content be a predetermined value or less, the problem of the present invention (particularly, the taste is flat) becomes apparent. In addition, by having the extract content be a predetermined value or less, the flavor of the alcoholic beverage becomes more easily suited to a highball taste. The lower limit of the extract content is not particularly limited, and is, for example, 0 w / v% or more, 1.0 w / v% or more, 1.5 w / v% or more, or 1.8 w / v% or more. By having the extract content be equal to or greater than a predetermined value, it is possible to impart a satisfying taste to the alcoholic beverage.

[0015] Extract refers to non-volatile components contained in a beverage, and extract content is the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). The extract content of an alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan. The extract content can be adjusted by adding dietary fiber, sweeteners, etc., as described below.

[0016] (Octanal) Octanal (CAS number: 124-13-0) is a compound with the chemical formula CH 16 It is a type of aldehyde represented by O. The inventors have discovered that by adding octanal to an alcoholic beverage with low acidity and extract content, it is possible to enhance the sharpness of the aftertaste and the refreshing taste, while reducing the flatness of the taste (making the overall taste more distinct). The present inventors have also discovered that by adding octanal to an alcoholic beverage, the harsh taste that remains in the mouth during or after drinking (hereinafter referred to as "harsh taste") can be reduced, and the smoothness of the taste can be enhanced.

[0017] The content of octanal is preferably 0.01 ppm or more, more preferably 0.02 ppm or more, 0.03 ppm or more, 0.04 ppm or more, and more preferably 0.05 ppm or more. By having the content of octanal be equal to or more than a predetermined value, the effects of enhancing the sharpness of the aftertaste, enhancing the refreshing feeling of the taste, reducing the flatness of the taste, reducing the harshness of the taste, and enhancing the smoothness of the taste can be fully exhibited. The content of octanal is preferably 5.0 ppm or less, more preferably 3.0 ppm or less, 1.0 ppm or less, 0.8 ppm or less, 0.5 ppm or less, 0.2 ppm or less, 0.1 ppm or less, or 0.08 ppm or less. By keeping the content of octanal below a certain value, it is possible to avoid a situation in which the balance of the taste becomes poor. In this specification, the unit "ppm" is synonymous with "mg / L."

[0018] (Phenethyl Acetate) Phenethyl acetate (CAS number: 103-45-7) is a compound of the chemical formula C 10 H 12 It is represented by O2 and is also called 2-phenylethyl acetate. The present inventors have found that by adding phenethyl acetate to an alcoholic beverage containing octanal, the refreshing feeling and smoothness of the taste can be further enhanced, and the flatness and harshness of the taste can be further reduced. In other words, the present inventors have found that phenethyl acetate can enhance each effect caused by octanal (the effect of enhancing the refreshing feeling of the taste, the effect of reducing the flatness of the taste, the effect of reducing the harshness of the taste, and the effect of enhancing the smoothness of the taste).

[0019] The content of phenethyl acetate is preferably 0.05 ppm or more, more preferably 0.08 ppm or more, 0.1 ppm or more, 0.2 ppm or more, 0.25 ppm or more, and more preferably 0.3 ppm or more. By having the content of phenethyl acetate be equal to or more than a predetermined value, the effects of enhancing the refreshing feeling of the taste, reducing the flatness of the taste, reducing the harsh taste, and enhancing the smoothness of the taste can be firmly strengthened. The content of phenethyl acetate is preferably 10.0 ppm or less, more preferably 8.0 ppm or less, 5.0 ppm or less, 3.0 ppm or less, 2.0 ppm or less, 1.5 ppm or less, and more preferably 1.0 ppm or less. By keeping the content of phenethyl acetate at a specified value or less, it is possible to avoid a situation in which the balance of the taste becomes poor.

[0020] (5-Hydroxymethylfurfural) 5-Hydroxymethylfurfural (CAS number: 67-47-0) is the chemical formula C6H6O3 and is abbreviated as 5-HMF. The present inventors have found that by adding 5-hydroxymethylfurfural to an alcoholic beverage containing octanal, the sharpness of the aftertaste, the refreshing feeling of the taste, and the smoothness of the taste can be further enhanced, and the flatness and harshness of the taste can be further reduced. In other words, the present inventors have found that 5-hydroxymethylfurfural can enhance each effect caused by octanal (the effect of enhancing the sharpness of the aftertaste, the effect of enhancing the refreshing feeling of the taste, the effect of reducing the flatness of the taste, the effect of reducing the harshness of the taste, and the effect of enhancing the smoothness of the taste).

[0021] The content of 5-hydroxymethylfurfural is preferably 1 ppm or more, more preferably 1.5 ppm or more, 1.8 ppm or more, 2 ppm or more, 4 ppm or more, 5 ppm or more, or 6 ppm or more. By having the content of 5-hydroxymethylfurfural be equal to or more than a predetermined value, the effects of enhancing the sharpness of the aftertaste, enhancing the refreshing feeling of the taste, reducing the flatness of the taste, reducing the harsh taste, and enhancing the smoothness of the taste can be firmly strengthened. The content of 5-hydroxymethylfurfural is preferably 30 ppm or less, more preferably 20 ppm or less, 15 ppm or less, 12 ppm or less, 10 ppm or less, 8 ppm or less, or 7 ppm or less. By keeping the content of phenethyl acetate below a certain value, it is possible to avoid a situation in which the taste balance becomes poor.

[0022] The contents of octanal, phenethyl acetate, and 5-hydroxymethylfurfural in alcoholic beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0023] (Acidulant: Lactic acid) In the alcoholic beverage according to the present embodiment, the type of acidulant used is not particularly limited as long as the acidity is equal to or lower than a predetermined value (or within a predetermined range). However, when lactic acid is used as the acidulant, the content of lactic acid is as follows. The lactic acid content is, for example, 0.005 w / v% or more, 0.008 w / v% or more, 0.01 w / v% or more, and 1.0 w / v% or less, 0.08 w / v% or less, 0.05 w / v% or less.

[0024] (Acidulant: Other) In addition to the lactic acid mentioned above, the alcoholic beverage of this embodiment can use citric acid, phosphoric 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, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, acetic acid, and the like.

[0025] (Dietary Fiber) The alcoholic beverage according to the present embodiment may contain dietary fiber, preferably water-soluble dietary fiber, such as resistant glucan, resistant dextrin, pectin, polydextrose, and guar gum hydrolyzate. The dietary fiber content is, for example, 0.5 w / v% or more, 1.0 w / v% or more, 1.8 w / v% or more, and 8.0 w / v% or less, 5.0 w / v% or less, 3.0 w / v% or less.

[0026] (fruit juice) The alcoholic beverage according to the present embodiment preferably has a low content of fruit juice (juice squeezed from fruit). Specifically, the content of fruit juice is preferably 5% or less, more preferably 3% or less, 2% or less, or 1% or less, and even more preferably 0% (no fruit juice). By making the content of fruit juice equal to or less than a predetermined value, the desired taste (highball taste) can be achieved, and the problems of the present invention (lack of sharpness in the aftertaste, lack of refreshing taste, flat taste) are more clearly manifested.

[0027] 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 100g of beverage" x "Concentration ratio" / 100g x 100. Here, the calculation of the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is taken as 100%) shall conform to the JAS standard, and shall exclude the sugar refractometer readings of carbohydrates, honey, etc. added to the fruit juice. 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 (a semi-liquid product obtained by mashing or straining cooked or raw fruit), and dilutions, concentrates, mixtures, etc. of these can be used. In addition, the fruit from which the fruit juice is derived may be any known fruit, and is not particularly limited.

[0028] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of alcohol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and brewed alcohol such as sake, fruit wine, and beer. Of these, one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohol can be used. In this specification, alcohol refers to ethanol unless otherwise specified.

[0029] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is not particularly limited, but is, for example, 1 v / v% or more, 3 v / v% or more, 4 v / v% or more, 5 v / v% or more, and 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, 10 v / v% or less, or 8 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).

[0030] (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. 2For foaming materials, for example, 1.0 kg / cm 2 More than 1.5kg / cm 2 More than 2.0kg / cm 2 More than 2.5kg / cm 2 Above 5.0kg / cm 2 Below, 4.0kg / cm 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is acceptable. The gas pressure can be measured, for example, based on the National Tax Agency's Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0031] (others) The alcoholic beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavors, salts, etc. (hereinafter, appropriately referred to as "additives") that are usually blended into beverages within a range that does not inhibit the desired effects of the present invention, or of course, may not contain them. As sweeteners, for example, high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. can be used. As high-intensity sweeteners, for example, neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc. can be used. Examples of 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. The above-mentioned raw materials can be generally commercially available.

[0032] (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.

[0033] As described above, the alcoholic beverage according to this embodiment has a sharper aftertaste and a more refreshing taste, while also reducing flatness in taste. Furthermore, the alcoholic beverage according to this embodiment has a reduced harsh taste and an enhanced smoothness of taste.

[0034] [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.

[0035] In the mixing step, water, octanal, phenethyl acetate, 5-hydroxymethylfurfural, acidulant, dietary fiber, 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 content of octanal, etc. falls within the above-mentioned predetermined range.

[0036] 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.

[0037] The processes in the mixing step and post-treatment step can be carried out using equipment that is generally used for producing RTD beverages (ready to drink beverages) and the like.

[0038] As described above, the method for producing an alcoholic beverage according to this embodiment makes it possible to produce an alcoholic beverage that has a sharper aftertaste and a more refreshing taste, while also reducing flatness in taste. Furthermore, according to the method for producing an alcoholic beverage according to this embodiment, it is possible to produce an alcoholic beverage with a reduced harsh taste and an enhanced smoothness of taste.

[0039] [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 improving the flavor of an alcoholic beverage according to this embodiment is a method for improving flavor that enhances the sharpness of the aftertaste and refreshing taste of an alcoholic beverage having an acidity below a predetermined value and an extract content below a predetermined value, while reducing the flatness of the taste, and is a method for increasing the octanal content to a predetermined value or more. The contents of each component are the same as those described above in the "alcoholic beverages" section.

[0040] As described above, according to the method for enhancing the flavor of an alcoholic beverage of this embodiment, for an alcoholic beverage having an acidity and extract content below a specified value, it is possible to enhance the sharpness of the aftertaste and the refreshing taste, while reducing the flatness of the taste. Furthermore, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, it is possible to reduce the harsh taste of an alcoholic beverage and enhance the smoothness of the taste. EXAMPLES

[0041] 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.

[0042] [Sample preparation] Each sample in Tables 1 to 4 was prepared by appropriately mixing octanal, phenethyl acetate, 5-hydroxymethylfurfural, acidulant (lactic acid, citric acid, or phosphoric acid), dietary fiber (resistant glucan: Fit Fiber #80), vodka, 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 4 is 2.3 kg / cm 2 Each sample had a fruit juice content of 0% in terms of fruit juice percentage, was a non-sweetened beverage, a non-fruit-flavored beverage, and a highball-flavored beverage.

[0043] [Test Contents] For each sample produced by the above-mentioned method, five trained panelists with discriminatory abilities independently scored the following items on a five-point scale from 1 to 5 in accordance with the following evaluation criteria: "harsh taste that lingers in the mouth during and after drinking," "sharp aftertaste," "smoothness of taste," "refreshing taste," "flatness of taste," and "preference," and the average score was calculated. All evaluations were performed by drinking the samples.

[0044] (Rough taste that lingers in the mouth during and after drinking: Evaluation criteria) The evaluation of the harsh taste that remains in the mouth from the middle of drinking to the end was based on the 5-point scale for sample 1-1, with 1 point being "weak harsh taste that remains in the mouth from the middle of drinking to the end" and 5 points being "strong harsh taste that remains in the mouth from the middle of drinking to the end." The lower the score, the more reduced the harsh taste that remains in the mouth from the middle of drinking to the end, and the more preferable it can be judged to be. Here, the "harsh taste that lingers in the mouth during or after drinking" refers to a harsh flavor (flavor based on dietary fiber or alcohol) that lingers in the mouth during or after drinking the sample.

[0045] (Aftertaste: Evaluation criteria) The evaluation of the sharpness of the aftertaste was based on a standard of 1 point for sample 1-1, with a "weak aftertaste" being rated 1 point and a "strong aftertaste" being rated 5 points. The higher the score, the stronger the aftertaste is, and the more preferable it is. Here, "having a sharp aftertaste" refers to a state in which the aftertaste aroma disappears quickly, and "having a weak aftertaste" refers to a state in which the aftertaste aroma lingers.

[0046] (Smoothness of taste: Evaluation criteria) The evaluation of smoothness of the taste was based on a standard score of 1 for sample 1-1, with a score of 1 for "weak smoothness of the taste" and a score of 5 for "strong smoothness of the taste." The higher the score, the more enhanced the smoothness of the taste is, and the more preferable it can be judged to be. Here, "smoothness of taste" means exactly what it sounds like: the smoothness of the overall taste.

[0047] (Refreshing taste: Evaluation criteria) The evaluation of the refreshing taste was based on a standard score of 1 for sample 1-1, with a score of 1 for "weak refreshing taste" and a score of 5 for "strong refreshing taste." The higher the score, the more enhanced the refreshing taste is, and the more preferable it can be judged to be. Here, the term "refreshing taste" means exactly what it says, a taste that gives a refreshing (refreshing) feeling while drinking the sample.

[0048] (Flatness of taste: Evaluation criteria) The evaluation of flatness of taste was based on a standard of 5 points for sample 1-1, with "weak flatness of taste" being rated as 1 point and "strong flatness of taste" being rated as 5 points. The lower the score, the more the flatness of taste has been reduced, and it can be judged as being preferable. Here, "strong flatness of taste" refers to a state in which the taste is perceived as flat and the overall taste lacks sharpness, while "weak flatness of taste" refers to a state in which the taste is not perceived as flat and the overall taste is sharp.

[0049] (Preferences: Evaluation Criteria) For the evaluation of preference, no benchmark score was set, with "not tasty as an alcoholic beverage" being given a score of 1, and "tasty as an alcoholic beverage" being given a score of 5.

[0050] Here, "delicious as an alcoholic beverage" means that the balance of aroma and flavor as an alcoholic beverage is maintained. For example, if the balance of aroma and flavor is lost due to a strong aroma based on a specific component, the beverage will be rated as "not delicious."

[0051] 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. In the table, 5-hydroxymethylfurfural is shown as 5HMF. Sample 4-3 contained citric acid in the amount shown in the table, and Sample 4-4 contained phosphoric acid in the amount shown in the table.

[0052] [Table 1]

[0053] [Table 2]

[0054] [Table 3]

[0055] [Table 4]

[0056] (Review of results) Table 1 shows the results of varying the octanal content. From the results of Samples 1-1 to 1-4 in Table 1, it was confirmed that as the octanal content increases, the "sharp aftertaste" and "refreshing taste" increase, and the "flatness of the taste" decreases. It was also confirmed that as the octanal content increases, the "harsh taste that remains in the mouth during and after drinking" decreases, the "smoothness of the taste" increases, and the "preference" also improves. Taking all the evaluations into consideration, among samples 1-1 to 1-4, samples 1-2 to 1-4 (particularly samples 1-3 to 1-4) gave very favorable results.

[0057] Table 2 shows the results of varying the amount of phenethyl acetate in the presence of octanal. From the results of Samples 2-1 to 2-4 in Table 2, it was confirmed that as the content of phenethyl acetate increases, the "refreshing taste" increases and the "flatness of the taste" decreases. It was also confirmed that as the content of phenethyl acetate increases, the "harsh taste that remains in the mouth during and after drinking" decreases and the "smoothness of the taste" increases. When all the evaluations were taken into consideration, among samples 2-1 to 2-4, very favorable results were obtained for samples 2-2 to 2-4 (particularly samples 2-3 to 2-4).

[0058] Table 3 shows the results when the content of 5-hydroxymethylfurfural was varied in the presence of octanal. From the results of Samples 3-1 to 3-4 in Table 3, it was confirmed that as the content of 5-hydroxymethylfurfural increases, the "sharp aftertaste" and "refreshing taste" increase, and the "flatness of the taste" decreases. It was also confirmed that as the content of 5-hydroxymethylfurfural increases, the "harsh taste that remains in the mouth during and after drinking" decreases, the "smoothness of the taste" increases, and the "preference" also improves. Taking all the evaluations into consideration, among Samples 3-1 to 3-4, Samples 3-2 to 3-4 (particularly Samples 3-3 to 3-4) gave very favorable results.

[0059] Table 4 shows the results of varying the content and type of acidulant. Since there was no significant difference in the scores in the evaluations of samples 4-1 and 4-2 in Table 4, it was confirmed that as long as the acidity was within the specified range, each effect (enhancing the sharpness of the aftertaste, enhancing the refreshing taste, reducing the flatness of the taste, reducing the harsh taste, and enhancing the smoothness of the taste) was fully exerted. Since there was no significant difference in the scores in the evaluations of Samples 4-1, 4-3, and 4-4 in Table 4, it was confirmed that the type of acidulant does not significantly affect the effects of the present invention (the effect of enhancing the sharpness of the aftertaste, the effect of enhancing the refreshing taste, the effect of reducing the flatness of the taste, the effect of reducing the harsh taste, and the effect of enhancing the smoothness of the taste). In other words, the results in Table 4 confirm that the present invention can be applied to alcoholic beverages using various acidulants, so long as the acidity is below a specified value.

Claims

1. An alcoholic beverage having an acidity of 0.5 g / 100 mL or less and an extract content of 5.0 w / v % or less, An alcoholic beverage containing 0.01 ppm or more of octanal.

2. 2. The alcoholic beverage according to claim 1, wherein the phenethyl acetate content is 0.05 ppm or more.

3. The alcoholic beverage according to claim 1 or 2, wherein the content of 5-hydroxymethylfurfural is 1 ppm or more.

4. The alcoholic beverage according to claim 1 or 2, wherein the lactic acid content is 0.005 to 0.10 w / v %.

5. 3. The alcoholic beverage according to claim 1 or 2, which contains dietary fiber.

6. 3. The alcoholic beverage according to claim 1 or 2, wherein the fruit juice content calculated as a fruit juice percentage is 5% or less.

7. The alcoholic beverage according to claim 1 or 2, which has a highball taste.

8. A method for producing an alcoholic beverage, comprising: A method for producing an alcoholic beverage, comprising steps of adjusting the acidity to 0.5 g / 100 mL or less, the extract content to 5.0 w / v% or less, and the octanal content to 0.01 ppm or more.

9. A flavor improving method for enhancing the sharpness of the aftertaste and the refreshing taste of an alcoholic beverage having an acidity of 0.5 g / 100 mL or less and an extract content of 5.0 w / v % or less, and reducing the flatness of the taste, comprising: A method for improving the flavor of an alcoholic beverage, comprising the step of adjusting the octanal content of the alcoholic beverage to 0.01 ppm or more.

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