Beverage

Abstract

To provide a non-fermented beverage with the top aroma is elevated, a lingering sensation in aftertaste is imparted, and astringency and off-flavor are further suppressed.SOLUTION: The present invention provides a non-fermented beverage containing 1.0 mg / L or more of diacetyl and further containing 0.05 mg / L or more of 4-vinylguaiacol.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to non-fermented beverages, methods for producing the same, and the like.

Background Art

[0002] In recent years, the popularity of non-fermented alcoholic beverages such as RTD beverages (Ready to drink beverages, such as canned Chu-hi) and RTS beverages (Ready to serve beverages, such as sour base), as well as non-alcoholic beverages (non-fermented non-alcoholic beverages) for giving drinkers the feeling of having consumed alcoholic beverages such as those described above, has been increasing. Against this background, much development has been carried out on technologies for improving the flavor and the like of such beverages.

[0003] For example, Patent Document 1 discloses an alcoholic beverage having a content of extract of 0.5 w / v% or less and containing at least one component selected from the group consisting of phytic acid, lactic acid, and phosphoric acid, which is a low-extract alcoholic beverage with reduced off-flavors and contains an acidulant.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in order to meet consumer preferences and the like, there is still room for further improvement in the flavor and the like of non-fermented alcoholic beverages and non-alcoholic beverages as described above. In particular, there is room for improvement in enhancing the top note, the aftertaste lingering feeling, reducing astringency and off-flavors. It is more preferable to be able to obtain a beverage in which all of these are improved.

[0006] Therefore, an object of the present invention is to provide a non-fermented beverage in which the top aroma is enhanced, a lingering aftertaste is imparted, and astringency and off-flavors are further reduced.

Means for Solving the Problems

[0007] To solve the above problems, the present inventors conducted intensive studies and found that in fermented beverages such as beer, diacetyl, which is known to produce off-flavors (negative aromas) such as buttermilk-like flavors, and 4-vinylguaiacol, which is known to produce off-flavors such as smoked or chemical-like flavors, can improve the flavor and the like when used in combination and contained in non-fermented beverages. And in non-fermented beverages, by containing 1.0 mg / L or more of diacetyl and further containing 0.05 mg / L or more of 4-vinylguaiacol, it was found that the beverage has an enhanced top aroma, a lingering aftertaste is imparted, and astringency and off-flavors are further reduced, and thus the present invention was completed.

[0008] That is, the present invention is as follows <1> to <7>. <1> A non-fermented beverage containing 1.0 mg / L or more of diacetyl and further containing 0.05 mg / L or more of 4-vinylguaiacol. <2> The beverage according to <1>, wherein the content of diacetyl is 1.5 mg / L or more and 10.0 mg / L or less. <3> The beverage according to <1> or <2>, wherein the content of 4-vinylguaiacol is 0.08 mg / L or more and 1.0 mg / L or less. <4> The beverage according to any one of <1> to <3>, having an acidity of less than 0.50 g / 100 ml. <5> The beverage according to any one of <1> to <4>, which is an alcoholic beverage having an alcohol content of 1 v / v% or more and 9 v / v% or less. <6> A method for producing a non-fermented beverage, comprising a step of containing 1.0 mg / L or more of diacetyl and a step of containing 0.05 mg / L or more of 4-vinylguaiacol. <7>In a non-fermented beverage, the content of diacetyl is 1.0 mg / L or more, and the content of 4-vinylguaiacol is 0.05 mg / L or more, characterized in that it enhances the top aroma, imparts a lingering aftertaste, and reduces astringency and off-flavors in the non-fermented beverage.

Effect of the Invention

[0009] According to the present invention, it is possible to provide a non-fermented beverage with an enhanced top aroma, a lingering aftertaste, and reduced astringency and off-flavors.

Embodiments for Carrying Out the Invention

[0010] The present invention will be described. The present invention is a non-fermented beverage containing 1.0 mg / L or more of diacetyl and further containing 0.05 mg / L or more of 4-vinylguaiacol (hereinafter sometimes referred to as "the beverage according to the present invention"). In addition, the present invention also includes a method for producing a non-fermented beverage, which comprises a step of containing 1.0 mg / L or more of diacetyl and a step of containing 0.05 mg / L or more of 4-vinylguaiacol (hereinafter sometimes referred to as "the method for producing a beverage according to the present invention").

[0011] As described above, the beverage according to the present invention is a non-fermented beverage. That is, the beverage according to the present invention is not a fermented beverage produced through a fermentation process by microorganisms such as yeast or lactic acid bacteria (a process in which microorganisms produce metabolites such as alcohol or lactic acid from organic substances such as sugars), but a beverage produced without performing this fermentation process by microorganisms. Therefore, fermented beverages produced through a fermentation process by microorganisms in their production (for example, beer or fruit wine defined in the Liquor Tax Law (Law No. 63 of 2019)) are excluded from the beverage according to the present invention. The same applies to the beverage produced by the method for producing a beverage according to the present invention. Here, the "beverage produced without undergoing a fermentation step by microorganisms in its production" means that the fermentation step is not included in the production process of this beverage. Therefore, beverages produced through the above fermentation step or beverages in which at least a part of the fermentation products (excluding those in which viable microorganisms used in fermentation remain) are used as part of the raw materials, that is, beverages produced by adding, blending, distilling, etc. the above-mentioned substances as raw materials, are not included here because their production processes have undergone the above fermentation step.

[0012] Hereinafter, the components and the like constituting the beverage according to the present invention will be described in detail.

[0013] The beverage according to the present invention contains diacetyl (Diacetyl, DA: C 4 H 6 O 2 , CAS No. 431 - 03 - 8) at 1.0 mg / L or more, and at the same time, contains 4 - vinylguaiacol (4 - Vinylguaiacol, 4VG: C 9 H 10 O 2 , CAS No. 7786 - 61 - 0) at 0.05 mg / L or more. Although these are known to cause off - flavors in fermented beverages such as beer, in the beverage according to the present invention, the combination of this predetermined amount of diacetyl and the predetermined amount of 4 - vinylguaiacol can enhance the top note (overall improvement to an appropriate level), impart an aftertaste lingering feeling (the remaining after - taste of an appropriate pleasant flavor, a gentle trailing of a pleasant flavor), and further reduce astringency and off - flavors, resulting in a non - fermented beverage. Also, it is possible to impart a sweetness like that of a sweetener without using a sweetener, and in addition, it is possible to impart a mellow taste. Diacetyl is a compound represented by the following formula (1), and 4 - vinylguaiacol is a compound represented by the following formula (2).

[0014]

Chemical formula

[0015] [Chem.]

[0016] As described above, the diacetyl content of the beverage according to the present invention is 1.0 mg / L or more. However, since the effects of the present invention (especially the effect of imparting a lingering aftertaste) are more likely to be exhibited by the combination with a predetermined amount of 4-vinylguaiacol, this lower limit is more preferably 1.2 mg / L or more, still more preferably 1.5 mg / L or more, still more preferably 1.8 mg / L or more, and still more preferably 2.0 mg / L or more. The upper limit is not limited, but in order to easily maintain the effects of the present invention at a high level, it is preferably 12.0 mg / L or less, more preferably 10.0 mg / L or less, still more preferably 8.0 mg / L or less, still more preferably 5.0 mg / L or less, still more preferably 4.0 mg / L or less, and still more preferably 3.0 mg / L or less. For example, it is particularly suitable that the content of this diacetyl is 1.5 mg / L or more and 10.0 mg / L or less. In addition, if the diacetyl content is less than 1.0 mg / L, the effects of the present invention may not be exhibited. The content of this diacetyl can be adjusted by using commercially available diacetyl (for example, pure products, refined products, etc.) or diacetyl-containing raw materials (such as flavors), and a plurality of these may be used in combination.

[0017] In addition, in the beverage according to the present invention, the content of 4-vinylguaiacol contained together with diacetyl is 0.05 mg / L or more as described above. However, since the effects of the present invention are more likely to be exhibited by the combination with a predetermined amount of diacetyl, this lower limit is more preferably 0.08 mg / L or more, and even more preferably 0.1 mg / L or more. The upper limit is not limited, but in order to easily maintain the effects of the present invention, it may be 1.5 mg / L or less, may be 1.2 mg / L or less, may be 1.0 mg / L or less, may be 0.7 mg / L or less, may be 0.5 mg / L or less, or may be 0.3 mg / L or less. For example, it is particularly suitable that the content of this 4-vinylguaiacol is 0.08 mg / L or more and 1.0 mg / L or less. Note that if the content of 4-vinylguaiacol is less than 0.05 mg / L, the effects of the present invention may not be exhibited. The content of this 4-vinylguaiacol can also be adjusted by using commercially available 4-vinylguaiacol (such as pure products or refined products) or 4-vinylguaiacol-containing raw materials (such as flavors), and a plurality of these may be used in combination.

[0018] Although not limited, since the effects of the present invention are more likely to be exhibited, in the beverage according to the present invention, the ratio of the content of diacetyl to the content of the aforementioned 4-vinylguaiacol (diacetyl content (mg / L) / 4-vinylguaiacol content (mg / L), DA / 4VG) is more preferably 10 or more and 50 or less. This lower limit is more preferably 12 or more, further 15 or more, further 17 or more, and further 20 or more, and the upper limit is more preferably 45 or less, further 40 or less, further 35 or less, and further 30 or less.

[0019] Furthermore, in addition to the predetermined amount of diacetyl and the predetermined amount of 4-vinylguaiacol described above, the beverage according to the present invention contains dimethyl sulfide (DMS: C 2 H 6It is more preferable to contain S (CAS No. 75-18-3). This is because, due to the synergistic effect with the above-mentioned diacetyl and 4-vinylguaiacol, etc., it is easier to enhance the effects of the present invention (such as the effect of enhancing the base of the top aroma and the effect of imparting a lingering aftertaste). Although this dimethyl sulfide is also a component known to cause off-flavors, in the beverage according to the present invention, by using it in combination with the above-mentioned predetermined amounts of diacetyl and predetermined amounts of 4-vinylguaiacol, the effects of the present invention can be further enhanced.

[0020] The content of dimethyl sulfide in the beverage according to the present invention is more preferably 0.01 mg / L or more, and even more preferably 0.05 mg / L or more. The upper limit is more preferably 1.0 mg / L or less, even more preferably 0.5 mg / L or less, and even more preferably 0.1 mg / L or less. The content of this dimethyl sulfide can also be adjusted by using commercially available dimethyl sulfide (such as pure products or refined products) or dimethyl sulfide-containing raw materials (such as fragrances), and a plurality of these may be used in combination.

[0021] Here, the content of diacetyl in the beverage according to the present invention can be measured, for example, by the method described in "8.16.2 Diacetyl Gas Chromatography" 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). Also, the content of 4-vinylguaiacol in the beverage according to the present invention can be measured, for example, by gas chromatography-mass spectrometry (GC-MS) method after appropriately diluting the sample. Furthermore, the content of dimethyl sulfide in the beverage according to the present invention can be measured, for example, by headspace gas chromatography-mass spectrometry (HS-GC-MS) method after appropriately diluting the sample.

[0022] The beverage according to the present invention preferably has an acidity of less than 0.50 g / 100 ml because the effects of the present invention are more likely to be exerted. When the acidity is 0.50 g / 100 ml or more, it is easier to strongly feel the sour taste, and there is a tendency that it is difficult to maintain the effects of the present invention at a high level. Also, there is a tendency that it is difficult to impart mellowness in taste and sweetness such as sweetness. This "acidity" is the acidity in terms of citric acid (the value of the acidity converted as the equivalent amount of citric acid), and is a value obtained by the method defined in the Japanese agricultural and forestry standards for fruit beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016). Specifically, the beverage is neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and the "titration volume (ml)" of the sodium hydroxide solution required in the neutralization titration, the "volume (ml)" of the beverage used in the titration, and a constant such as "0.0064" (the weight (g) of citric acid corresponding to 1 mL of 0.1 mol / L aqueous sodium hydroxide solution) may be used for calculation.

[0023] The upper limit of this acidity is more preferably 0.40 g / 100 ml or less, even more preferably 0.35 g / 100 ml or less, even more preferably 0.30 g / 100 ml or less, even more preferably 0.25 g / 100 ml or less, even more preferably 0.20 g / 100 ml or less, and even more preferably 0.15 g / 100 ml or less, because the effects of the present invention are more likely to be exerted at a high level and it is easier to impart mellowness in taste and sweetness such as sweetness. The lower limit is not particularly limited, but may be, for example, 0.01 g / 100 ml or more. The acidity of the beverage according to the present invention can be adjusted by containing an acidulant containing citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, phosphoric acid, or salts thereof, ascorbic acid (vitamin C), etc. In particular, it is more preferably configured to contain citric acid, citrate, or phosphoric acid.

[0024] Also, the beverage according to the present invention may be a beverage containing a flavoring agent. A flavoring agent is an additive added to impart or enhance a predetermined aroma in the process of manufacturing or processing food, and examples include fruit-like flavors (such as lemon flavor, grapefruit flavor, etc.) and alcoholic beverage-like flavors (such as shochu flavor, etc.), but are not limited thereto. And this flavoring agent may contain diacetyl, 4-vinylguaiacol, or dimethyl sulfide described above.

[0025] In addition, since the effects of the present invention are more likely to be exhibited, the beverage according to the present invention is more preferably a beverage that does not contain beer defined in the Liquor Tax Law (Law No. 63 of 2019) (a beverage excluding beverages containing beer defined in the Liquor Tax Law), and when it is an alcoholic beverage, it is more preferably a non-beer-taste alcoholic beverage. Here, this "non-beer-taste alcoholic beverage" means an alcoholic beverage excluding both beer defined in the Liquor Tax Law and alcoholic beverages for the purpose of giving a drinker a feeling of having drunk this beer, that is, an alcoholic beverage excluding beer-taste alcoholic beverages.

[0026] The beverage according to the present invention may contain a sweetening agent. Examples of the sweetening agent that can be used in the beverage according to the present invention include saccharides (glucose, fructose, galactose, sucrose, maltose, lactose, fructose-glucose liquid sugar, etc.), sugar alcohols (xylitol, erythritol, etc.), high-intensity sweeteners (acesulfame K, sucralose, neotame, sodium saccharin, stevia, etc.). In addition, even if the content of the sweetener in terms of sucrose conversion in the beverage according to the present invention is, for example, 7.0 w / v% or less, the effects of the present invention can be exhibited. This may be 5.0 w / v% or less, 3.0 w / v% or less, 2.5 w / v% or less, 2.0 w / v% or less, 1.5 w / v% or less, 1.0 w / v% or less, 0.5 w / v% or less, or 0.1 w / v% or less. In addition, even if no saccharides or sweeteners are used in the beverage according to the present invention, the effects of the present invention can be similarly exhibited, and it is also possible to impart a sweetness such as a sweet taste. The non-use of saccharides means that no saccharides are used as raw materials, and the non-use of sweeteners means that none of the sweeteners as described above are used as raw materials.

[0027] Here, this "content of sweetener in terms of sucrose conversion" is the content of the sweetener in the beverage according to the present invention converted into the content of sucrose. Specifically, the content of sweetener in terms of sucrose conversion can be calculated by multiplying each "content of sweetener (w / v%)" by "sweetness degree of sweetener / sweetness degree of sucrose (100)" and summing them up. Regarding the sweetness degree of each sweetener, for example, the following values can be used: fructose glucose syrup: 100, grape fructose syrup: 80, fructose: 150, glucose: 75, lactose: 16, galactose: 32, maltose: 33, sucrose: 100, acesulfame K: 20000, sucralose: 60000, neotame: 1000000, sodium saccharin: 50000, stevia: 25000. In addition, the content of the sweetener in the beverage according to the present invention can be measured using high performance liquid chromatography (HPLC).

[0028] The beverage according to the present invention may use fruit-derived components (such as fruit juice, fruit peel, fruit extract, etc.) as raw materials. For example, it may be a beverage blended with fruit juice. The fruit juice usage rate in the beverage according to the present invention may be 0.1 w / w% or more, and may be 0.5 w / w% or more, when converted to straight juice. The upper limit may be 3.0 w / w% or less, may be 2.0 w / w% or less, or may be 1.5 w / w% or less. Here, the fruit juice usage rate converted to straight juice is the ratio of the mass of the fruit juice contained in this beverage, converted to straight juice according to JAS (Japanese Agricultural Standards), to the total mass of the beverage (the sum value in the case of using multiple types of fruit juice). Also, the beverage according to the present invention may be a beverage with a fruit juice usage rate converted to straight juice of less than 0.01 w / w%. In this embodiment as well, components derived from fruit peel other than fruit juice may be included.

[0029] In the beverage according to the present invention, within a range that does not significantly affect the effects of the present invention, in addition to the above, other salts (such as sodium chloride, potassium chloride, etc.), carbonated water, water (such as pure water), coloring agents (such as caramel pigment, gardenia pigment, carotene pigment, etc.), seasonings (such as amino acids), antioxidants (such as vitamin E), pH adjusters, emulsifiers, etc. can be arbitrarily used as raw materials.

[0030] Furthermore, the beverage according to the present invention is preferably a carbonated beverage containing carbon dioxide gas because the effects of the present invention are more easily exhibited. Here, "carbonated" means that the carbon dioxide gas pressure (with sniff) at 20°C is 0.05 MPa or more, and this carbon dioxide gas pressure may be 0.10 MPa or more, and further may be 0.15 MPa or more. And the upper limit of this carbon dioxide gas pressure may be 0.50 MPa or less, further 0.45 MPa or less, further 0.40 MPa or less, further 0.35 MPa or less, and further 0.30 MPa or less. Also, this carbon dioxide gas may be derived from carbonated water used as a raw material, or may be imparted to an alcoholic beverage by a carbonation (carbon dioxide gas injection) process. And this carbonation process may be carried out batchwise, or may be continuously carried out in an in-line manner in which a carbon dioxide gas injection system (carbonator) is incorporated into a pipeline. Also, in order to avoid the generation of foaming (foam spraying) and the like, it is preferable to carry out this carbonation process with the liquid temperature of the liquid being 10°C or less (preferably 4°C or less). However, the beverage according to the present invention may be a non-carbonated beverage in which the carbon dioxide gas pressure (with sniff) at 20°C is less than 0.05 MPa.

[0031] The beverage according to the present invention may be a non-alcoholic beverage having an alcohol content of less than 1 v / v%, further less than 0.1 v / v%, and further less than 0.05 v / v%, or may be an alcoholic beverage having an alcohol content of 1 v / v% or more. Here, in the present invention, the "alcoholic beverage" means a beverage with an alcohol content of 1 v / v% or more, such as liquors defined in the Liquor Tax Law (Law No. 63 of 2019) (for example, liqueurs, spirits, and other sparkling liquors defined by the Liquor Tax Law). The "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (ordinance) 3 for sake 3-4 alcohol content (vibrating densitometer method or gas chromatograph analytical method) (the same applies in other cases). On the other hand, in the present invention, the "non-alcoholic beverage" means a beverage with an alcohol content of less than 1 v / v%. Also, in the present invention, "alcohol" means ethanol.

[0032] When the beverage according to the present invention is an alcoholic beverage, the alcohol content is not limited as long as it is 1 v / v% or more. However, since the effects of the present invention are more likely to be exhibited, for example, as a lower limit, 2 v / v% or more, and further 3 v / v% or more are shown as suitable ranges. As an upper limit, it is preferably 25 v / v% or less, more preferably 20 v / v% or less, further preferably 15 v / v% or less, still further preferably 12 v / v% or less, even further preferably 10 v / v% or less, even further preferably 9 v / v% or less, and even further preferably less than 8 v / v%. For example, it is more suitable for the alcohol content to be 1 v / v% or more and 9 v / v% or less. Note that this alcohol content can be adjusted by the alcohol content of liquors (distilled liquors, macerated liquors, alcohol for raw materials, etc.) and their blending ratios in the manufacturing process.

[0033] Also, when the beverage according to the present invention is an alcoholic beverage, it is also one of the features of the present invention that the effects of the present invention can be highly exhibited even if the extract content is low. And this extract content may be 3.0 w / v% or less, 2.5 w / v% or less, 2.0 w / v% or less, 1.5 w / v% or less, 1.0 w / v% or less, 0.5 w / v% or less, 0.2 w / v% or less. However, the effects of the present invention are exhibited even if the extract content exceeds 3.0 w / v%. Note that this extract content can be adjusted according to the content of sweeteners, acidulants, etc.

[0034] Here, the "extract content" is a value calculated by the following formula (3). (3) Extract content (w / v%) = (S - A) × 260 + 0.21 In this formula (3), "S" is the specific gravity (15 / 4 °C) of the beverage (alcoholic beverage) according to the present invention, and "A" is a value calculated by converting the alcohol content of the beverage (alcoholic beverage) according to the present invention into the specific gravity (15 / 15 °C). The conversion of the alcohol content to the specific gravity (15 / 15 °C) is performed based on Table 2 "Conversion Table of Alcohol Content, Density (15 °C), and Specific Gravity (15 / 15 °C)" of the Prescribed Analytical Method (Ordinance) of the National Tax Agency of Japan. Also, during the calculation by this formula, the fifth decimal place is rounded off, and for the finally obtained extract content value, the second decimal place is truncated. Also, the specific gravity (15 / 4 °C) of the beverage (alcoholic beverage) according to the present invention is calculated by measuring the density at 15 °C using a vibrating densitometer and dividing the obtained density value by 0.99997.

[0035] The method for manufacturing a beverage according to the present invention, as a non-fermentation beverage manufacturing process, may include a step of containing diacetyl at 1.0 mg / L or more and a step of containing 4-vinylguaiacol at 0.05 mg / L or more. Otherwise, it may follow the conventional methods in non-fermentation beverage manufacturing and is not particularly limited except that it does not go through the fermentation process as described above (excluding it). And these components may be in the ranges as described above. For example, the step of setting the diacetyl content to 1.5 mg / L or more and 10.0 mg / L or less, or the step of setting the 4-vinylguaiacol content to 0.08 mg / L or more and 1.0 mg / L or less, etc. may be adopted. In addition, the above-mentioned steps may be carried out together in one step, or at least one of the steps may be divided into two or more steps. For example, based on pure water or the like, diacetyl, 4-vinylguaiacol, acidulant, sweetener, vodka, carbonated water, flavor, etc. are mixed as needed, and adjusted so that the diacetyl content, 4-vinylguaiacol content, etc. are finally (as the final product) within a predetermined range. If necessary, filtration, sterilization, etc. are carried out to obtain the product.

[0036] Furthermore, this manufacturing method may further include, if necessary, steps of adjusting the alcohol content, extract content, acidity, sweetener content in terms of sucrose conversion, carbon dioxide gas pressure, etc., a step of containing a predetermined amount of dimethyl sulfide, a step of adjusting the ratio of the diacetyl content to the 4-vinylguaiacol content within the above-mentioned range, etc. And these may also be carried out together in one step, or at least one of the steps may be divided into two or more steps.

[0037] The beverage according to the present invention is preferably a canned beverage in which the product obtained as described above is filled in a metal container (such as an aluminum container or a steel container), a PET bottle container, a glass container, a paper container, a barrel container, or the like. By using such a canned beverage, not only is it easy to suppress deterioration over time such as flavor, but also the convenience in distribution, sales, and the like is further enhanced. For example, when the beverage according to the present invention is an alcoholic beverage, it may be an RTD beverage (Ready to drink beverage) that can be opened and drunk as it is (drunk without dilution), or an RTS beverage (Ready to serve beverage) that is diluted with ice, carbonated water, or the like.

[0038] The beverage according to the present invention having the above-described configuration is a non-fermented beverage in which the top aroma is enhanced, a lingering aftertaste is imparted, and the astringency and off-flavors are reduced. Furthermore, it is possible to impart a mellow taste and also impart a sweetness such as a sweetness of a sweet taste.

[0039] In addition, the present invention provides a method for enhancing the top aroma, imparting a lingering aftertaste, and reducing astringency and off-flavors in a non-fermented beverage, in which the content of diacetyl is 1.0 mg / L or more and the content of 4-vinylguaiacol is 0.05 mg / L or more in the non-fermented beverage. Furthermore, it is also possible to provide a method for imparting a mellow taste and / or a sweetness such as a sweetness in a non-fermented beverage.

[0040] Hereinafter, examples of the present invention will be described. However, the present invention is not limited to the following examples, and various modifications are possible within the technical idea of the present invention.

Examples

[0041] Based on pure water, vodka, saccharides (fructose, glucose, liquid sugar), and, if necessary, acidulants (citric acid, trisodium citrate) are added and mixed. Further, diacetyl and / or 4 - vinylguaiacol are added and mixed, and carbonated water is added and mixed thereto, so as to prepare non - fermented sparkling alcoholic beverage samples (Samples 1 - 10, 12 - 17) or carbonated beverage samples (non - alcoholic beverage samples, Sample 11) in which the carbon dioxide gas pressure (with sniff) at 20°C is 0.20 MPa, and the alcohol content, extract content (for alcoholic beverages) or Brix value (reading of a saccharimeter at 20°C, for non - alcoholic beverages), acidity (acidity in terms of citric acid), diacetyl content, and 4 - vinylguaiacol content are the values shown in the upper row of Table 1 below. Note that Samples 8, 12, 14, and 16 have the same formulation as Sample 3. Also, Samples 1 - 16 are samples without using sweeteners.

[0042] Furthermore, based on pure water, raw materials such as vodka, saccharides (fructose, glucose, liquid sugar), acidulants (citric acid, trisodium citrate), fruit juice (concentrated lemon juice), caramel color, and flavor (a predetermined flavor containing diacetyl, 4 - vinylguaiacol, or dimethyl sulfide) are added and mixed as necessary, and carbonated water is added and mixed thereto, so as to prepare non - fermented sparkling alcoholic beverage samples (Sample 18) or carbonated beverage samples (non - alcoholic beverage samples, Sample 19) in which the carbon dioxide gas pressure (with sniff) at 20°C is 0.20 MPa, and the alcohol content, extract content (for alcoholic beverages) or Brix value (reading of a saccharimeter at 20°C, for non - alcoholic beverages), acidity (acidity in terms of citric acid), diacetyl content, 4 - vinylguaiacol content, and dimethyl sulfide content are the values shown in the upper row of Table 1 below. Note that the fruit juice usage rate of Sample 18 converted to straight fruit juice is 1.2 w / w%, and Sample 19 is a sample without using saccharides and fruit juice.

[0043] Then, regarding the enhancement of the top note fragrance (whether the top note fragrance is enhanced), the imparting of a mellow taste (whether the taste is mellow), the imparting of a sweetness like that of sweetness (whether a sweetness like that of sweetness can be felt), the reduction of astringency and off-flavors (whether astringency and off-flavors are reduced), and the imparting of an aftertaste lingering feeling (whether there is an aftertaste lingering), for each of the obtained samples, eight panelists with trained sensory discrimination abilities conducted a comparative sensory evaluation of each sample using the evaluation criteria shown below.

[0044] [Evaluation Criteria] Regarding the enhancement of the top note fragrance, the imparting of a mellow taste, the imparting of a sweetness like that of sweetness, the reduction of astringency and off-flavors, and the imparting of an aftertaste lingering feeling in Sample 3, each was set as 1 point. As a comparison with this Sample 3, each sample was subjected to a comparative sensory evaluation on a five-point scale from -2 points to 2 points for each evaluation item. Note that for any item, the higher the score, the higher the evaluation. For the reduction of astringency and off-flavors, the higher the score, the more the astringency and off-flavors are reduced.

[0045] The results of this sensory evaluation (the average value of the evaluations of eight panelists) are shown in the lower part of Table 1 below. From these results, it was shown that by making a non-fermented beverage containing a predetermined amount of diacetyl and a predetermined amount of 4-vinylguaiacol, the top note fragrance can be enhanced, an aftertaste lingering feeling can be imparted, and furthermore, the astringency and off-flavors can be reduced. It was also shown that it is possible to impart a mellow taste and a sweetness like that of sweetness. And it was also shown that the same effects are exhibited even when the alcohol content, extract content, acidity, etc. are varied. In particular, it was shown that the lower the acidity, the easier it is to exhibit the effects, and the easier it is to impart a mellow taste and a sweetness like that of sweetness.

[0046]

Table 1

Claims

1. A non-fermented beverage, containing 1.0 mg / L or more of diacetyl and further containing 0.05 mg / L or more of 4-vinylguaiacol.

2. The beverage according to Claim 1, wherein the content of the diacetyl is 1.5 mg / L or more and 10.0 mg / L or less.

3. The beverage according to Claim 1 or 2, wherein the content of the 4-vinylguaiacol is 0.08 mg / L or more and 1.0 mg / L or less.

4. The beverage according to Claim 1 or 2, having an acidity of less than 0.50 g / 100 ml.

5. The beverage according to Claim 1 or 2, which is an alcoholic beverage having an alcohol content of 1 v / v% or more and 9 v / v% or less.

6. A method for producing a non-fermented beverage, comprising a step of adding 1.0 mg / L or more of diacetyl and a step of adding 0.05 mg / L or more of 4-vinylguaiacol.

7. In a non-fermented beverage, a method for enhancing the top aroma, imparting a lingering aftertaste, and reducing astringency and off-flavors, characterized in that the content of diacetyl is 1.0 mg / L or more and the content of 4-vinylguaiacol is 0.05 mg / L or more.

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