Beverage, production method thereof, and method for enhancing aroma of beverage

Abstract

To provide a beverage with excellent aroma.SOLUTION: The beverage contains ethyl octanoate and γ-decalactone.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beverage, a method for producing the same, and a method for improving the aroma richness of the beverage.

Background Art

[0002] Techniques for improving the flavor of beverages by focusing on aroma components are known. For example, Patent Document 1 discloses a beverage containing 2-isobutyl-3-methoxypyrazine at a content of 0.02 to 1 ppb and vanillin at a content of 1 to 1000 ppb as a means for providing a beverage with a reduced sense of discomfort such as earthiness while maintaining a strong taste.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present inventors have found that by combining and containing ethyl octanoate and γ-decalactone in a beverage, the aroma richness (including the after-aroma) can be improved. The present invention is based on this new finding and aims to provide a beverage with excellent aroma richness. The present invention also aims to provide a method for producing a beverage with excellent aroma richness. The present invention further aims to provide a method for improving the aroma richness of a beverage.

Means for Solving the Problems

[0005] The present invention relates to a beverage containing ethyl octanoate and γ-decalactone.

[0006] The beverage according to the present invention contains a combination of ethyl octanoate and γ-decalactone, and thus has excellent aroma richness (including the after-aroma). The beverage according to the present invention also contains a combination of ethyl octanoate and γ-decalactone, and thus has excellent refreshing sweetness and plum wine flavor, and also suppresses sharp acidity and residual sweetness.

[0007] The content of ethyl octanoate in the above beverage may be 1 μg / L or more and 100 μg / L or less based on the total amount of the beverage. From the viewpoint of particularly excellent balance as a beverage in addition to the above-described effects, the content of ethyl octanoate may be 15 μg / L or more and 75 μg / L or less based on the total amount of the beverage.

[0008] The content of γ-decalactone in the above beverage may be 50 μg / L or more and 2500 μg / L or less based on the total amount of the beverage. From the viewpoint of particularly excellent balance as a beverage in addition to the above-described effects, the content of γ-decalactone may be 250 μg / L or more and 1500 μg / L or less based on the total amount of the beverage.

[0009] The above beverage may further contain eugenol. By further containing eugenol, the aroma richness (including the after-aroma), refreshing sweetness, and plum wine flavor become more excellent, and the sharp acidity and residual sweetness are further suppressed. Also, the balance as a beverage becomes more excellent.

[0010] When the above beverage contains eugenol, the content of eugenol may be 50 μg / L or more and 150 μg / L or less based on the total amount of the beverage. When the content of eugenol is within this range, the balance as a beverage becomes particularly excellent.

[0011] The above beverage may contain a high-intensity sweetener.

[0012] The above beverage may be a plum wine-flavored beverage.

[0013] The above beverage may be a non-alcoholic beverage.

[0014] The present invention also relates to a method for producing a beverage, which includes containing ethyl octanoate in the beverage and containing γ-decalactone in the beverage.

[0015] The present invention further relates to a method for improving the aroma richness of a beverage, which includes containing ethyl octanoate in the beverage and containing γ-decalactone in the beverage.

[0016] The present invention encompasses the following inventions. [1] A beverage containing ethyl octanoate and γ-decalactone. [2] The beverage according to [1], wherein the content of ethyl octanoate is 1 μg / L or more and 100 μg / L or less based on the total amount of the beverage. [3] The beverage according to [1] or [2], wherein the content of ethyl octanoate is 15 μg / L or more and 75 μg / L or less based on the total amount of the beverage. [4] The beverage according to any one of [1] to [3], wherein the content of γ-decalactone is 50 μg / L or more and 2500 μg / L or less based on the total amount of the beverage. [5] The beverage according to any one of [1] to [4], wherein the content of γ-decalactone is 250 μg / L or more and 1500 μg / L or less based on the total amount of the beverage. [6] The beverage according to any one of [1] to [5], which contains eugenol. [7] The beverage according to [6], wherein the content of eugenol is 50 μg / L or more and 150 μg / L or less based on the total amount of the beverage. [8] The beverage according to any one of [1] to [7], which contains a high-intensity sweetener. [9] The beverage according to any one of [1] to [8], which is a plum wine - flavored beverage.

[10] The beverage according to any one of [1] to [9], which is a non - alcoholic beverage.

[11] A method for manufacturing a beverage, comprising including ethyl octanoate in the beverage and including γ - decalactone in the beverage.

[12] The manufacturing method according to

[11] , comprising adjusting the content of ethyl octanoate to be 1 μg / L or more and 100 μg / L or less, and / or adjusting the content of γ - decalactone to be 50 μg / L or more and 2500 μg / L or less.

[13] The manufacturing method according to

[11] or

[12] , comprising adjusting the content of ethyl octanoate to be 15 μg / L or more and 75 μg / L or less, and / or adjusting the content of γ - decalactone to be 250 μg / L or more and 1500 μg / L or less.

[14] The manufacturing method according to any one of

[11] to

[13] , comprising including eugenol in the beverage.

[15] The manufacturing method according to

[14] , comprising adjusting the content of eugenol to be 50 μg / L or more and 150 μg / L or less.

[16] The manufacturing method according to any one of

[11] to

[15] , comprising including a high - sweetness sweetener in the beverage.

[17] The manufacturing method according to any one of

[11] to

[16] , wherein the beverage is a plum wine - flavored beverage.

[18] The manufacturing method according to any one of

[11] to

[17] , wherein the beverage is a non - alcoholic beverage.

[19] A method for improving the aroma richness of a beverage, comprising including ethyl octanoate in the beverage and including γ - decalactone in the beverage.

[20] The method according to

[19] , comprising adjusting the content of ethyl octanoate to 1 μg / L or more and 100 μg / L or less, and / or adjusting the content of γ-decalactone to 50 μg / L or more and 2500 μg / L or less.

[21] The method according to

[19] or

[20] , comprising adjusting the content of ethyl octanoate to 15 μg / L or more and 75 μg / L or less, and / or adjusting the content of γ-decalactone to 250 μg / L or more and 1500 μg / L or less.

[22] The method according to any one of

[19] to

[21] , comprising containing eugenol in the beverage.

[23] The method according to

[22] , comprising adjusting the content of eugenol to 50 μg / L or more and 150 μg / L or less.

[24] The method according to any one of

[19] to

[23] , comprising containing a high-intensity sweetener in the beverage.

[25] The method according to any one of

[19] to

[24] , wherein the beverage is a plum wine-flavored beverage.

[26] The method according to any one of

[19] to

[25] , wherein the beverage is a non-alcoholic beverage. [Effect of the Invention]

[0017] According to the present invention, it is possible to provide a beverage excellent in scent richness. According to the present invention, it is also possible to provide a method for producing a beverage excellent in scent richness. According to the present invention, it is further possible to provide a method for improving the scent richness of a beverage. [Embodiments for Carrying Out the Invention]

[0018] Hereinafter, embodiments for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0019] The beverage according to the present embodiment contains ethyl octanoate and γ-decalactone.

[0020] Ethyl octanoate (CAS Registry Number (CAS RN (Registered Trademark)) 106 - 32 - 1) is a compound also known as ethyl caprylate.

[0021] The content of ethyl octanoate in the beverage according to this embodiment may be, for example, 1 μg / L or more based on the total amount of the beverage. As the content of ethyl octanoate increases, the richness of the aroma becomes more excellent, the refreshing sweetness and the flavor of umeshu become more excellent, and the sharp sourness and the remaining sweetness are more suppressed. From the perspective of these effects, the content of ethyl octanoate may be, for example, 2 μg / L or more, 3 μg / L or more, 4 μg / L or more, 5 μg / L or more, 6 μg / L or more, 7 μg / L or more, 8 μg / L or more, 9 μg / L or more, 10 μg / L or more, 11 μg / L or more, 12 μg / L or more, 13 μg / L or more, 14 μg / L or more, 15 μg / L or more, 16 μg / L or more, 17 μg / L or more, 18 μg / L or more, 19 μg / L or more, or 20 μg / L or more based on the total amount of the beverage. There is no particular limitation on the upper limit of the content of ethyl octanoate, but from the perspective of better balance as a beverage, it may be, for example, 100 μg / L or less based on the total amount of the beverage. From the same perspective, the content of ethyl octanoate may be, for example, 95 μg / L or less, 90 μg / L or less, 85 μg / L or less, 80 μg / L or less, 75 μg / L or less, 70 μg / L or less, 65 μg / L or less, 60 μg / L or less, 55 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 based on the total amount of the beverage.

[0022] The content of ethyl octanoate can be measured by solid - phase microextraction - gas chromatography - mass spectrometry (SPME - GC - MS method).

[0023] The content of ethyl octanoate in the beverage according to this embodiment can be adjusted, for example, by adding ethyl octanoate itself or a composition containing ethyl octanoate at any stage of the beverage manufacturing process. Examples of the composition containing ethyl octanoate include a flavor composition.

[0024] γ-Decalactone (CAS registration number (CAS RN (registered trademark)) 706-14-9) is a compound also known as 5-hexyloxolan-2-one. The γ-decalactone contained in the beverage according to this embodiment may be the S-form, the R-form, or a mixture of the S-form and the R-form (for example, a racemic form).

[0025] The content of γ-decalactone in the beverage according to this embodiment may be, for example, 50 μg / L or more based on the total amount of the beverage. As the content of γ-decalactone increases, the richness of the aroma becomes more excellent, the refreshing sweetness and the flavor of umeshu become more excellent, and the sharp acidity and the remaining sweetness are more suppressed. From the viewpoint of these effects, the content of γ-decalactone may be, for example, 50 μg / L or more, 100 μg / L or more, 150 μg / L or more, 200 μg / L or more, 250 μg / L or more, 300 μg / L or more, 350 μg / L or more, 400 μg / L or more, 450 μg / L or more, 500 μg / L or more, 550 μg / L or more, 600 μg / L or more, 650 μg / L or more, 700 μg / L or more, 750 μg / L or more, 800 μg / L or more, 850 μg / L or more, 900 μg / L or more, or 950 μg / L or more based on the total amount of the beverage. There is no particular limitation on the upper limit of the content of γ-decalactone, but it may be, for example, 2500 μg / L or less based on the total amount of the beverage. From the viewpoint that the refreshing sweetness and the flavor of umeshu become more excellent, the remaining sweetness is more suppressed, and the balance as a beverage is more excellent, the content of γ-decalactone may be, for example, 2000 μg / L or less, 1900 μg / L or less, 1800 μg / L or less, 1700 μg / L or less, 1600 μg / L or less, 1500 μg / L or less, 1450 μg / L or less, 1400 μg / L or less, 1350 μg / L or less, 1300 μg / L or less, 1250 μg / L or less, 1200 μg / L or less, 1150 μg / L or less, 1100 μg / L or less, or 1050 μg / L or less based on the total amount of the beverage.

[0026] The content of γ-decalactone can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0027] The content of γ-decalactone in the beverage according to this embodiment can be adjusted, for example, by adding γ-decalactone itself or a composition containing γ-decalactone at any stage of the beverage manufacturing process. Examples of the composition containing γ-decalactone include a flavor composition.

[0028] In addition to ethyl octanoate and γ-decalactone, the beverage according to this embodiment may further contain eugenol. By further containing eugenol, the richness of the aroma is excellent, the refreshing sweetness and the flavor of umeshu are also more excellent, and the sharp acidity and the remaining sweetness are further improved.

[0029] Eugenol (CAS Registry Number (CAS RN (registered trademark)) 97-53-0) is a compound also known as 4-allyl-2-methoxyphenol.

[0030] When the beverage according to this embodiment contains eugenol, the content of eugenol may be, for example, 10 μg / L or more based on the total amount of the beverage. As the content of eugenol increases, the richness of the aroma is more excellent, the refreshing sweetness and the flavor of umeshu are more excellent, and the sharp acidity and the remaining sweetness are more suppressed. From the viewpoint of these effects, the content of eugenol may be, for example, 20 μg / L or more, 30 μg / L or more, 40 μg / L or more, or 50 μg / L or more based on the total amount of the beverage. There is no particular limitation on the upper limit of the content of eugenol, but it may be, for example, 300 μg / L or less based on the total amount of the beverage. From the viewpoint of better balance as a beverage, the content of eugenol may be, for example, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, 210 μg / L or less, 200 μg / L or less, 190 μg / L or less, 180 μg / L or less, 170 μg / L or less, 160 μg / L or less, or 150 μg / L or less based on the total amount of the beverage.

[0031] The content of eugenol can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0032] The content of eugenol in the beverage according to this embodiment can be adjusted, for example, by adding eugenol itself or a composition containing eugenol at any stage of the beverage manufacturing process. Examples of the composition containing eugenol include flavor compositions.

[0033] The beverage according to this embodiment may further contain components other than the above components (other components) as long as the effects of the present invention are not impaired. Examples of other components include fruit juices, flavors, milk-derived raw materials, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, salts, etc. that can be normally blended in beverages. Examples of bittering agents include hops, iso-α acids, caffeine, gentiana extracts, peptides, theobromine, naringin, nigaaki extracts, niga yomogi extracts, cinchona extracts, etc. Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Examples of sweeteners include fructose glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, thaumatin, zructin, stevia, glycyrrhizin, somatine, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0034] The beverage according to this embodiment may be an alcoholic beverage with an alcohol content of 1 v / v% or more, or a non-alcoholic beverage with an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0035] The alcohol content of the alcoholic beverage is not particularly limited and may be, for example, 1 v / v% or more, 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, or 5 v / v% or more. Also, the alcohol content of the alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, 3 v / v% or less, 2.5 v / v% or less, 2 v / v% or less, or 1.5 v / v% or less.

[0036] The alcohol content of the non-alcoholic beverage may be less than 1 v / v%, may be 0.7 v / v% or less, may be 0.5 v / v% or less, may be 0.3 v / v% or less, may be 0.1 v / v% or less, and may even be less than 0.005 v / v% (0.00 v / v%). Also, the alcohol content of the non-alcoholic beverage may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0037] The alcohol content of the beverage can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision), or the method described in the National Tax Agency's Prescribed Analysis Method "3-4 Alcohol Content". The alcohol content of the beverage can be adjusted, for example, by adding alcohol (such as raw material alcohol, distilled alcohol such as spirits and vodka, and fermentation broth obtained by brewing), setting fermentation conditions, etc.

[0038] The sweetness of the beverage according to this embodiment may be 0.5 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, or 5.0 or more. The sweetness of the beverage according to this embodiment may be, for example, 20.0 or less, 15.0 or less, 10.0 or less, 8.0 or less, 7.0 or less, or 6.0 or less. The sweetness of the beverage according to this embodiment is preferably 5.0 or more. In this specification, the sweetness indicates the relative sweetness when the sweetness of a 1% sucrose-containing solution is taken as 1. The sweetness can be calculated, for example, by multiplying the "content (w / w%) of the sweetener in the beverage" by "the sweetness of the sweetener / the sweetness of sucrose".

[0039] The acidity of the beverage according to this embodiment may be 0.01 g / 100 mL or more, 0.05 g / 100 mL or more, 0.10 g / 100 mL or more, 0.15 g / 100 mL or more, 0.20 g / 100 mL or more, 0.25 g / 100 mL or more, or 0.30 g / 100 mL or more in terms of citric acid. The acidity according to this embodiment may be, for example, 2.00 g / 100 mL or less, 1.50 g / 100 mL or less, 1.00 g / 100 mL or less, 0.80 g / 100 mL or less, 0.60 g / 100 mL or less, 0.40 g / 100 mL or less, or 0.35 g / 100 mL or less in terms of citric acid.

[0040] In this specification, the acidity is a value indicating the concentration (g / 100 mL) of the acid contained in the beverage, and is a value expressed in terms of citric acid. The concentration in terms of citric acid is calculated by the neutralization titration method in accordance with the Japanese Agricultural and Forestry Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118 of December 24, 2013). As an example, the concentration in terms of citric acid corresponding to 1 w / v% of tartaric acid is 0.853 g / 100 mL, the concentration in terms of citric acid corresponding to 1 w / v% of acetic acid is 1.066 g / 100 mL, the concentration in terms of citric acid corresponding to 1 g / 100 mL of lactic acid is 0.711 g / 100 mL, the concentration in terms of citric acid corresponding to 1 g / 100 mL of phosphoric acid is 1.306 g / 100 mL, and the concentration in terms of citric acid corresponding to 1 g / 100 mL of malic acid is 0.955 g / 100 mL.

[0041] The concentration of the acid before conversion can be measured by the method described in the "Analysis Manual of the Standard Composition Table of Japanese Foods 2015 Edition (Seventh Revised Edition)". In addition, phosphoric acid can be measured using an "ion chromatograph".

[0042] The acidity of the beverage according to this embodiment can be adjusted, for example, by adding an acidulant. Examples of the acidulant include phosphoric acid, lactic acid, malic acid, sodium malate, citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, sodium hydrogen succinate, disodium succinate, sodium acetate, tartaric acid, sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, and sodium hydrogen fumarate.

[0043] The Brix of the beverage according to this embodiment may be, for example, 0.1 degrees (°Bx) or more, 0.2 degrees (°Bx) or more, 0.3 degrees (°Bx) or more, 0.4 degrees (°Bx) or more, or 0.5 degrees (°Bx) or more. The Brix of the beverage according to this embodiment may be, for example, 5.0 degrees (°Bx) or less, 4.0 degrees (°Bx) or less, 3.0 degrees (°Bx) or less, 2.0 degrees (°Bx) or less, 1.0 degrees (°Bx) or less, 0.9 degrees (°Bx) or less, 0.8 degrees (°Bx) or less, 0.7 degrees (°Bx) or less, or 0.6 degrees (°Bx) or less. In this specification, Brix means the reading of a saccharimeter at 20°C. Brix can be adjusted according to the type and amount of raw materials used, etc.

[0044] The extract of the beverage according to this embodiment may be 0.01 w / v% or more, 0.05 w / v% or more, 0.1 w / v% or more, 0.2 w / v% or more, 0.3 w / v% or more, or 0.4 w / v% or more. Also, the extract of the beverage according to this embodiment may be 4.0 w / v% or less, 3.0 w / v% or less, 2.0 w / v% or less, 1.0 w / v% or less, 0.9 w / v% or less, 0.8 w / v% or less, 0.7 w / v% or less, 0.6 w / v% or less, or 0.5 w / v% or less. In this specification, the extract refers to non-volatile solids composed of sugars (carbohydrates), proteins, amino acids, bitter substances, non-volatile organic acids, minerals, polyphenols, pigment components, etc. The extract can be measured by the method described in "8.4 True (ness) Extract" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision). The extract can be adjusted according to the type and amount of raw materials used, etc.

[0045] The beverage according to this embodiment may be non-foaming or foaming. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kgf / cm 2 ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kgf / cm 2 ) or more. When making it foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kgf / cm 2 ).

[0046] The beverage according to this embodiment may be a plum-flavored beverage, a plum wine-flavored beverage, a chu-hai-flavored beverage, a beer-flavored beverage, a wine-flavored beverage, etc.

[0047] In this specification, the "plum-flavored beverage" refers to a beverage containing plum juice or plum flavor, or a beverage presenting a taste and aroma similar to that of a beverage containing plum juice or plum flavor, and giving the drinker a feeling of drinking a beverage containing plum juice or plum flavor when consumed.

[0048] In this specification, the "ume shochu - flavored beverage" refers to a beverage that has the taste and aroma similar to ume shochu, and gives the drinker the feeling of drinking ume shochu when consumed.

[0049] In this specification, the "chu - hai - flavored beverage" refers to a beverage that has the taste and aroma similar to chu - hai, and gives the drinker the feeling of drinking chu - hai when consumed.

[0050] In this specification, the "beer - flavored beverage" refers to a beverage that has the taste and aroma similar to beer, and gives the drinker the feeling of drinking beer when consumed.

[0051] In this specification, the "wine - flavored beverage" refers to a beverage that has the taste and aroma similar to wine, and gives the drinker the feeling of drinking wine when consumed.

[0052] The beverage according to this embodiment can be provided in a container. The container may be any that can be sealed, and so - called can containers or barrel containers made of metal (such as aluminum or steel) can be applied. Also, glass containers, PET bottle containers, paper containers, pouch containers, etc. can be applied as the container. The capacity of the container is not particularly limited, and any currently in circulation can be applied. Note that from the point of completely blocking gas, moisture, and light rays and being able to maintain stable quality at room temperature for a long time, it is preferable to apply a metal container.

[0053] The beverage according to this embodiment may be in the form of RTD (Ready To Drink) or RTS (Ready To Serve). RTD is something that can be drunk directly after opening the lid. RTS is something that is drunk by diluting with ice, water, carbonated water, hot water, etc.

[0054] 〔Method for manufacturing the beverage〕 The beverage according to this embodiment can be produced according to conventional methods, except for containing ethyl octanoate in the beverage, containing γ-decalactone in the beverage, and optionally containing eugenol in the beverage, containing a high-intensity sweetener in the beverage, and adjusting the contents of ethyl octanoate, γ-decalactone and eugenol within the ranges described above.

[0055] A production method (method by blending) according to an embodiment includes, for example, a blending step of blending water, ethyl octanoate, and γ-decalactone in a raw material tank. In the blending step, if necessary, one or more combinations selected from eugenol, high-intensity sweeteners, alcohol (for example, raw material alcohol, distilled alcohol such as spirits and vodka, and fermentation broth obtained by brewing), and the other components described above may be further blended in the raw material tank. The blending step may include adjusting the contents of ethyl octanoate, γ-decalactone and eugenol within the above ranges if necessary.

[0056] Ethyl octanoate may be blended as ethyl octanoate itself, or may be blended as a composition containing ethyl octanoate (for example, a flavor composition). Similarly, γ-decalactone may be blended as γ-decalactone itself, or may be blended as a composition containing γ-decalactone (for example, a flavor composition). Similarly, eugenol may be blended as eugenol itself, or may be blended as a composition containing eugenol (for example, a flavor composition).

[0057] The production method according to this embodiment may further include a filtering step of filtering the mixed solution obtained by mixing each component in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtering step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, and PET bottles, and a second sterilization step of sterilizing the filtrate filled into the container together with the container.

[0058] For the mixing process, while stirring with a stirrer or the like, mixing may be carried out so that each component is well mixed. Also, the filtration process can be carried out, for example, by a general filter or strainer. From the viewpoint of processing speed and the like, the first sterilization process may be carried out by plate sterilization, and if the same processing can be carried out, it is applicable without being limited to this. The filling process may be carried out in a clean room maintained at a cleanliness level normally used in the production of beverages. The second sterilization process can be carried out by heating the filtered liquid together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heat sterilization process. Examples of the non-heat sterilization process include ultraviolet (UV) sterilization. It is also possible to carry out aseptic filling without performing a sterilization process.

[0059] The production method (brewing method) in another embodiment includes, for example, a charging process, a fermentation process, and a post-fermentation process. The charging process is a process for obtaining a pre-fermentation liquid. The fermentation process is a process for fermenting the raw material liquid with yeast. The post-fermentation process is a process for performing various post-fermentation treatments (for example, filtration, sterilization, addition of various additives (for example, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts), etc.).

[0060] In the brewing method, including ethyl octanoate in the beverage, including γ-decalactone in the beverage, and, if necessary, including eugenol in the beverage, including a high-intensity sweetener in the beverage, and adjusting the contents of ethyl octanoate, γ-decalactone, and eugenol within the above-mentioned ranges can be carried out, for example, by adding ethyl octanoate and γ-decalactone, and, if necessary, eugenol and a high-intensity sweetener to the raw material liquid in any process.

[0061] Ethyl octanoate may be added as ethyl octanoate itself, or may be added as a composition containing ethyl octanoate (for example, a fragrance composition). Similarly, γ-decalactone may be added as γ-decalactone itself, or may be added as a composition containing γ-decalactone (for example, a fragrance composition). Similarly, eugenol may be added as eugenol itself, or may be added as a composition containing eugenol (for example, a fragrance composition).

[0062] 〔Method for improving the richness of the aroma of beverages, etc.〕 The beverage according to this embodiment has the effect of being excellent in the richness of the aroma (including the after-aroma). Therefore, the present invention can also be regarded as a method for improving the richness of the aroma of a beverage, which includes containing ethyl octanoate in the beverage and containing γ-decalactone in the beverage.

[0063] The beverage according to this embodiment also has the effects of having a refreshing sweetness and being excellent in the flavor of umeshu, as well as the effects of suppressing the sharp sourness and the remaining sweetness. Therefore, the present invention can also be regarded as a method for improving the refreshing sweetness of a beverage, a method for improving the umeshu flavor of a beverage, a method for improving the sharp sourness of a beverage, and / or a method for improving the remaining sweetness of a beverage, which includes containing ethyl octanoate in the beverage and containing γ-decalactone in the beverage.

[0064] Each of the above methods may, if necessary, include containing eugenol in the beverage, containing a high-intensity sweetener in the beverage, and adjusting the contents of ethyl octanoate, γ-decalactone and eugenol within the above-mentioned ranges.

[0065] As specific embodiments and the like in each of the above methods, the embodiments described in the beverage and the method for manufacturing the beverage can be applied without limitation.

Examples

[0066] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited by the following examples.

[0067] 〔Test Example 1: Production and Evaluation of Beverage〕 Pure water, carbonated water, acidulants (anhydrous citric acid and trisodium citrate), and high-intensity sweeteners (acesulfame K and sucralose) were mixed to obtain a base liquid (sweetness 5.6, acidity 0.30 g / 100 mL, Brix 0.5 °Bx, extract 0.47 w / v%, gas pressure 2.3 kgf / cm 2 ). Ethyl octanoate and γ-decalactone were added to the obtained base liquid so as to have the contents shown in Table 1 to obtain the beverages of Test Examples 1-1 to 1-6.

[0068] For the beverages of Test Examples 1-1 to 1-6, sensory evaluations were carried out on the evaluation items of "crisp sweetness", "sharp sourness", "plum wine flavor", "aroma richness", "residual sweetness", and "overall evaluation". The sensory evaluations were carried out by 6 selected panelists with discriminative ability. All evaluation items were evaluated on a 5-point scale from 1 to 5, and the average value was taken as the evaluation score. Also, for the evaluation items of "crisp sweetness", "sharp sourness", "plum wine flavor", "aroma richness", and "residual sweetness", the scores of the beverage of Test Example 1-1 were set to 1 point, 5 points, 1 point, 1 point, and 5 points respectively and fixed, and other beverages were evaluated based on this.

[0069] "A refreshing sweetness" is the feeling of experiencing a refreshing finish, indicating that the higher the score, the stronger the perception of the refreshing sweetness. "Sharp sourness" is the feeling of experiencing a sharp sourness, indicating that the higher the score, the stronger the perception of the sharp sourness. "Plum wine flavor" is the feeling of experiencing a flavor characteristic of plum wine, indicating that the higher the score, the stronger the perception of the plum wine flavor. "Aroma richness" is the feeling of experiencing the richness of the aroma including the after-aroma, indicating that the higher the score, the stronger the perception of the aroma richness. "Residual sweetness" is the feeling of experiencing a sticky sweetness that lingers, indicating that the higher the score, the stronger the perception of the residual sweetness. "Overall evaluation" is based on the balance of the entire beverage, indicating that the higher the score, the better the balance of the beverage. The results are shown in Table 1.

[0070]

Table 1

[0071] As shown in Table 1, beverages containing a combination of ethyl octanoate and γ-decalactone (Test Examples 1-2 to 1-6) had a higher score for "aroma richness" compared to beverages containing only ethyl octanoate (Test Example 1-1), and were able to strongly perceive the richness of the aroma including the after-aroma. Also, beverages containing a combination of ethyl octanoate and γ-decalactone (Test Examples 1-2 to 1-6) had lower scores for "sharp sourness" and "residual sweetness" compared to beverages containing only ethyl octanoate (Test Example 1-1), and had higher scores for "refreshing sweetness", "plum wine flavor", and "overall evaluation", with improvements or enhancements in all evaluation items. In particular, beverages containing a combination of ethyl octanoate and γ-decalactone and having a γ-decalactone content in the range of 250 μg / L or more and 1500 μg / L or less (Test Examples 1-4 to 1-5) exhibited a more balanced effect of these improvements or enhancements, and had an especially excellent balance as a beverage.

[0072] 〔Test Example 2: Production and Evaluation of Beverages〕 To the base liquid prepared in Test Example 1, ethyl octanoate and γ-decalactone were added so as to have the contents shown in Table 2, and beverages of Test Examples 2-1 to 2-4 were obtained.

[0073] For the beverages of Test Examples 2-1 to 2-4, sensory evaluation was carried out in the same manner as in Test Example 1. In addition, for the evaluation items of "crisp sweetness", "sharp sourness", "umeboshi wine flavor", "aroma richness", and "residual sweetness", the scores of the beverage of Test Example 1-1 were set to 1 point, 5 points, 1 point, 1 point, and 5 points respectively and fixed, and it was the same as in Test Example 1 that other beverages were evaluated based on this. The results are shown in Table 2.

[0074]

Table 2

[0075] As shown in Table 2, beverages containing a combination of ethyl octanoate and γ-decalactone (Test Examples 2-2 to 2-4) had a higher score for "aroma richness" than the beverage containing only γ-decalactone (Test Example 2-1), and it was possible to strongly feel the richness of the aroma including the after-aroma. In addition, beverages containing a combination of ethyl octanoate and γ-decalactone (Test Examples 2-2 to 2-4) had lower scores for "sharp sourness" and "residual sweetness" than the beverage containing only γ-decalactone (Test Example 2-1), and had higher scores for "crisp sweetness", "umeboshi wine flavor", and "overall evaluation", and all evaluation items were improved or enhanced. In particular, beverages containing a combination of ethyl octanoate and γ-decalactone and having an ethyl octanoate content in the range of 15 μg / L or more and 75 μg / L or less (Test Examples 2-3 to 2-4) exhibited these improvement or enhancement effects more balancedly, and the balance as a beverage was particularly excellent.

[0076] 〔Test Example 3: Production and Evaluation of Beverage〕 Ethyl octanoate, γ-decalactone and eugenol were added to the base solution prepared in Test Example 1 so as to have the contents shown in Table 3, and beverages of Test Examples 3-1 to 3-3 were obtained.

[0077] Sensory evaluation was carried out on the beverages of Test Examples 3-1 to 3-3 in the same manner as in Test Example 1. In addition, for the evaluation items of "crisp sweetness", "sharp acidity", "umeboshi liquor flavor", "aroma richness" and "residual sweetness", the scores of the beverage of Test Example 1-1 were set to 1 point, 5 points, 1 point, 1 point and 5 points respectively and fixed, and it was the same as in Test Example 1 that other beverages were evaluated based on this. The results are shown in Table 3.

[0078]

Table 3

[0079] As shown in Table 3, beverages containing eugenol in addition to ethyl octanoate and γ-decalactone (Test Examples 3-2 to 3-3) had lower scores for "sharp acidity" and "residual sweetness" compared to the beverage not containing eugenol (Test Example 3-1), and higher scores for "aroma richness", "crisp sweetness", "umeboshi liquor flavor" and "overall evaluation". All evaluation items were improved or enhanced. In particular, the beverage containing a combination of ethyl octanoate and γ-decalactone and having an eugenol content in the range of 50 μg / L or more and 150 μg / L or less (Test Example 3-2) exhibited a more balanced improvement or enhancement effect, and the balance as a beverage was particularly excellent.

[0080] 〔Test Example 4: Production and Evaluation of Beverage〕 Pure water, carbonated water, acidulants (anhydrous citric acid and trisodium citrate), and fructose glucose liquid sugar were mixed to obtain a base solution (sweetness 5.6, acidity 0.30 g / 100 mL, Brix 4.5°Bx, extract 4.7 w / v%, gas pressure 2.3 kgf / cm 2 )). Ethyl octanoate and γ-decalactone were added to the obtained base solution so as to have the contents shown in Table 4, and a beverage of Test Example 4-1 was obtained.

[0081] For the beverage of Test Example 4-1, sensory evaluation was carried out in the same manner as in Test Example 1. In addition, for the evaluation items of "crisp sweetness", "sharp sourness", "flavor of umeshu", "richness of aroma", and "residual sweetness", the scores of the beverage in Test Example 1-1 were set to 1 point, 5 points, 1 point, 1 point, and 5 points respectively and fixed, and it was the same as in Test Example 1 that other beverages were evaluated based on this. The results are shown in Table 4.

[0082]

Table 4

[0083] As shown in Table 4, even when fructose / glucose / syrup was used as the sweetener, the effects of improvement or enhancement were confirmed for all of the evaluation items of "crisp sweetness", "sharp sourness", "flavor of umeshu", "richness of aroma", "residual sweetness", and "overall evaluation".

Claims

1. It contains ethyl octanoate and γ-decalactone, A beverage with an acidity of 0.10 g / 100 mL or more, calculated as citric acid.

2. The beverage according to claim 1, wherein the ethyl octanoate content is 1 μg / L or more and 100 μg / L or less based on the total amount of the beverage.

3. The beverage according to claim 1, wherein the ethyl octanoate content is 15 μg / L or more and 75 μg / L or less based on the total amount of the beverage.

4. The beverage according to claim 1 or 3, wherein the γ-decalactone content is 50 μg / L or more and 2500 μg / L or less, based on the total amount of the beverage.

5. The beverage according to claim 1 or 3, wherein the γ-decalactone content is 250 μg / L or more and 1500 μg / L or less, based on the total amount of the beverage.

6. The beverage according to claim 1 or 3, which contains eugenol.

7. The beverage according to claim 6, wherein the eugenol content is 50 μg / L or more and 150 μg / L or less, based on the total amount of the beverage.

8. A beverage according to claim 1 or 3, which contains a high-intensity sweetener.

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

10. The beverage according to claim 1 or 3, which is a non-alcoholic beverage.

11. The beverage according to claim 1 or 3, wherein the acidity is 0.20 g / 100 mL or more in terms of citric acid.

12. The beverage according to claim 1 or 3, wherein the extract is 2.0 w / v% or less.

13. A method for producing a beverage, comprising: adding ethyl octanoate to the beverage; adding γ-decalactone to the beverage; and adjusting the acidity of the beverage to 0.10 g / 100 mL or more in terms of citric acid.

14. A method for improving the aroma of a beverage, comprising adding ethyl octanoate to the beverage, adding γ-decalactone to the beverage, and adjusting the acidity of the beverage to 0.10 g / 100 mL or more in terms of citric acid.