Japanese sake-containing beverage and method for producing the same, and flavor improving method of japanese sake-containing beverage

Abstract

To provide a Japanese sake-containing beverage with a low saccharide and low alcohol by volume which does not have strong acidity, has mild flavor, and does not leave bitterness, a method for producing the beverage, and a flavor improving method of a Japanese sake-containing beverage.SOLUTION: Provided is a Japanese sake-containing beverage with saccharide concentration of less than 5 g / L, which has alcohol by volume of 13 or less, contains succinic acid, and in which succinic acid concentration in terms of 9.5 alcohol by volume is 180 ppm or more and 390 ppm or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a sake-containing beverage, a method for producing the same, and a method for improving the flavor of a sake-containing beverage.

Background Art

[0002] In recent years, with the increasing trend towards health consciousness, the demand for sake-containing beverages with a low sugar content has been on the rise. Furthermore, with the further increase in health consciousness, low-calorie sake-containing beverages with a reduced alcohol content are desired.

[0003] Non-Patent Document 1 describes a method for producing a sugar-free low-alcohol sake in which lactic acid fermentation by adding lactic acid bacteria is introduced in order to develop a low-alcohol sake with umami while being sugar-free. In this method, while it was suggested that the acidity and amino acid acidity increase, which is effective in expanding the range of flavors, it was described that in sensory evaluation, a strong sour taste was felt and further consideration of flavor harmony was necessary for practical application.

Prior Art Documents

Patent Documents

[0004]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to solve the above-described various problems in the prior art and achieve the following objects. That is, the present invention aims to provide a low-sugar and low-alcohol sake-containing beverage that does not strongly feel sour, has a mellow flavor, and has no remaining bitterness, a method for producing the same, and a method for improving the flavor of a sake-containing beverage. Note that "having a mellow flavor" means a flavor that is rounded and harmoniously blended without sharpness.

Means for Solving the Problem

[0006] When the inventors studied sake-containing beverages with low carbohydrate content and low alcohol concentration, it was revealed that there was no richness of flavor in the mouth and the taste left a bitter aftertaste. Therefore, as a result of intensive research by the inventors, according to the sake-containing beverage, the method for producing the same, and the method for improving the flavor of the sake-containing beverage of the present invention, a sake-containing beverage with low carbohydrate and low alcohol content, which has a richness in flavor without strongly feeling acidity and without leaving a bitter taste, the method for producing the same, and the method for improving the flavor of the sake-containing beverage can be provided.

[0007] The present invention is based on the above findings by the inventors, and the means for solving the above problems are as follows. That is, <1> A sake-containing beverage having a carbohydrate concentration of less than 5 g / L, having an alcohol degree of 13 degrees or less, containing succinic acid, and having a succinic acid concentration of 180 ppm or more and 390 ppm or less in terms of 9.5 degrees alcohol, which is a sake-containing beverage characterized thereby. <2> A sake-containing beverage having a carbohydrate concentration of less than 5 g / L, having an alcohol degree of 13 degrees or less, containing lactic acid, and having a lactic acid concentration of 210 ppm or more and 390 ppm or less in terms of 9.5 degrees alcohol, which is a sake-containing beverage characterized thereby. <3> A sake-containing beverage having a carbohydrate concentration of less than 5 g / L, having an alcohol degree of 13 degrees or less, containing malic acid, and having a malic acid concentration of 150 ppm or more and 340 ppm or less in terms of 9.5 degrees alcohol, which is a sake-containing beverage characterized thereby. <4> A sake-containing beverage having a carbohydrate concentration of less than 5 g / L, having an alcohol degree of 13 degrees or less, containing citric acid, A sake-containing beverage characterized in that the citric acid concentration in terms of 9.5 degrees alcohol is 100 ppm or more and 340 ppm or less. <5> A method for producing a sake-containing beverage having a sugar concentration of less than 5 g / L, comprising: a step of containing succinic acid such that the succinic acid concentration in terms of 9.5 degrees alcohol is 180 ppm or more and 390 ppm or less; The method for producing a sake-containing beverage is characterized in that the alcohol content of the sake-containing beverage is 13 degrees or less. <6> A method for producing a sake-containing beverage having a sugar concentration of less than 5 g / L, comprising: a step of containing lactic acid such that the lactic acid concentration in terms of 9.5 degrees alcohol is 210 ppm or more and 390 ppm or less; The method for producing a sake-containing beverage is characterized in that the alcohol content of the sake-containing beverage is 13 degrees or less. <7> A method for producing a sake-containing beverage having a sugar concentration of less than 5 g / L, comprising: a step of containing malic acid such that the malic acid concentration in terms of 9.5 degrees alcohol is 150 ppm or more and 340 ppm or less; The method for producing a sake-containing beverage is characterized in that the alcohol content of the sake-containing beverage is 13 degrees or less. <8> A method for producing a sake-containing beverage having a sugar concentration of less than 5 g / L, comprising: a step of containing citric acid such that the citric acid concentration in terms of 9.5 degrees alcohol is 100 ppm or more and 340 ppm or less; The method for producing a sake-containing beverage is characterized in that the alcohol content of the sake-containing beverage is 13 degrees or less. <9> A method for improving the flavor of a sake-containing beverage having a sugar concentration of less than 5 g / L, comprising: a step of containing succinic acid such that the succinic acid concentration in terms of 9.5 degrees alcohol is 180 ppm or more and 390 ppm or less; The method for improving the flavor of a sake-containing beverage is characterized in that the alcohol content of the sake-containing beverage is 13 degrees or less. <10> A method for improving the flavor of a sake-containing beverage having a sugar concentration of less than 5 g / L, comprising: A step of containing lactic acid such that the lactic acid concentration in terms of 9.5 degrees alcohol is 210 ppm or more and 390 ppm or less is included. A method for improving the flavor of a sake-containing beverage, characterized in that the alcohol content of the sake-containing beverage is 13 degrees or less. <11>A method for improving the flavor of a sake-containing beverage having a sugar concentration of less than 5 g / L, A step of containing malic acid such that the malic acid concentration in terms of 9.5 degrees alcohol is 150 ppm or more and 340 ppm or less is included. A method for improving the flavor of a sake-containing beverage, characterized in that the alcohol content of the sake-containing beverage is 13 degrees or less. <12>A method for improving the flavor of a sake-containing beverage having a sugar concentration of less than 5 g / L, A step of containing citric acid such that the citric acid concentration in terms of 9.5 degrees alcohol is 100 ppm or more and 340 ppm or less is included. A method for improving the flavor of a sake-containing beverage, characterized in that the alcohol content of the sake-containing beverage is 13 degrees or less.

Advantages of the Invention

[0008] According to the present invention, it is possible to provide a low-sugar and low-alcohol sake-containing beverage that has a mellow flavor without strongly feeling sourness and without leaving bitterness, a method for producing the same, and a method for improving the flavor of a sake-containing beverage.

Embodiments for Carrying Out the Invention

[0009] (Sake-containing beverage) The sake-containing beverage contains succinic acid, lactic acid, malic acid, or citric acid, and may further contain other components. The sake-containing beverage can be produced by the method described in the following (Method for Producing a Sake-containing Beverage).

[0010] The sugar concentration of the sake-containing beverage is not particularly limited as long as it is less than 5 g / L, and can be appropriately selected according to the purpose. The sugar concentration is a value determined by the method described in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003), and specifically, it is determined by subtracting the amounts of protein, lipid, dietary fiber, ash, and moisture (including alcohol) from the weight of sake.

[0011] As for the alcohol content (%) of the sake-containing beverage, there is no particular limitation as long as it is 13% or less, and it can be appropriately selected according to the purpose. However, from the viewpoint of producing a low-calorie sake-containing beverage, 12% or less is preferable, 11% or less is more preferable, 10% or less is further preferable, less than 10% is even more preferable, 9.8% or less is particularly preferable, and 9.5% or less is most preferable. The alcohol content is measured based on the "A)-2 Vibration Type Densimeter Method" described in the column of "3-4 Alcohol Content" of "3 Sake" in the Prescribed Analytical Methods (Ordinance) of the National Tax Agency.

[0012] The sake-containing beverage may be sake under the Liquor Tax Act, or a beverage containing sake under the Liquor Tax Act. There is no particular limitation on the sake, and it can be appropriately selected according to the purpose. Examples include ordinary sake, honjozo sake, special honjozo sake, junmaishu sake, special junmaishu sake, ginjo sake, junmaiginjo sake, daiginjo sake, and junmaidaiginjo sake. These may be used alone or in combination of two or more. Note that the sake is preferably not cooking sake.

[0013] As for the alcohol content (%) of the sake, there is no particular limitation, and it can be appropriately selected according to the purpose. However, 10% or more and 21.9% or less is preferable, 10% or more and 18% or less is more preferable, and 12% or more and 15% or less is further preferable. The alcohol content is measured based on the "A)-2 Vibration Type Densimeter Method" described in the column of "3-4 Alcohol Content" of "3 Sake" in the Prescribed Analytical Methods (Ordinance) of the National Tax Agency.

[0014] The sake degree of the sake is not particularly limited and can be appropriately selected according to the purpose. However, it is preferably -7 or more and +39.5 or less, more preferably +5 or more and +39.5 or less, further preferably +8 or more and +30 or less, even more preferably +10 or more and +25 or less, and particularly preferably +15 or more and +25 or less. The sake degree is measured based on the "B) Vibration type densitometer method" described in the column of "3-3 Specific gravity (sake degree)" of "3 Sake" in the prescribed analysis method (ordinance) of the National Tax Agency.

[0015] The acidity of the sake is not particularly limited and can be appropriately selected according to the purpose. However, it is preferably 0.5 or more and 3.0 or less, more preferably 0.5 or more and 2.5 or less, further preferably 0.5 or more and 2.0 or less, even more preferably 0.8 or more and 2.0 or less, and particularly preferably 0.8 or more and 1.5 or less. The acidity is measured based on the "A) Indicator titration method" described in the column of "3-5 Total acid (free acid)" of "3 Sake" in the prescribed analysis method (ordinance) of the National Tax Agency.

[0016] The amino acid acidity of the sake is not particularly limited and can be appropriately selected according to the purpose. However, it is preferably 0.5 or more and 3.0 or less, more preferably 0.5 or more and 2.0 or less, further preferably 0.5 or more and 1.5 or less, and even more preferably 0.5 or more and 1.0 or less. The amino acid acidity is measured based on the "A) Indicator titration method" described in the column of "3-6 Amino acids" of "3 Sake" in the prescribed analysis method (ordinance) of the National Tax Agency.

[0017] - Succinic acid, lactic acid, malic acid, or citric acid - The sake-containing beverage contains succinic acid, lactic acid, malic acid, or citric acid. These may be used alone or in combination of two or more.

[0018] When the sake-containing beverage contains the succinic acid, there is no particular limitation as long as the concentration of succinic acid in terms of 9.5 degrees alcohol is 180 ppm or more and 390 ppm or less, and it can be appropriately selected according to the purpose. The concentration in terms of alcohol degree is the concentration when the alcohol degree is set as a specified value. For example, 100 ppm in terms of 1-degree alcohol is 200 ppm when the alcohol degree is 2 degrees. The same applies hereinafter.

[0019] When the sake-containing beverage contains the succinic acid, there is no particular limitation as long as the lower limit value of the succinic acid concentration in terms of 9.5-degree alcohol is 180 ppm or more, and it can be appropriately selected according to the purpose. However, from the viewpoint of producing a sake-containing beverage with a mellow flavor and no remaining bitterness, 190 ppm or more is preferable, 200 ppm or more is more preferable, 210 ppm or more is further preferable, 220 ppm or more is even more preferable, 230 ppm or more is particularly preferable, and 240 ppm or more is most preferable. When the sake-containing beverage contains the succinic acid, there is no particular limitation as long as the upper limit value of the succinic acid concentration in terms of 9.5-degree alcohol is 390 ppm or less, and it can be appropriately selected according to the purpose. However, from the viewpoint of producing a sake-containing beverage without strongly feeling the sourness, 380 ppm or less is preferable, 370 ppm or less is more preferable, 360 ppm or less is further preferable, 350 ppm or less is even more preferable, 340 ppm or less is particularly preferable, and 330 ppm or less is most preferable. Note that a numerical range with any of the numerical values shown as the lower limit value and any of the numerical values shown as the upper limit value as the lower limit value and the upper limit value is preferable.

[0020] Among these, from the viewpoint of producing a sake-containing beverage without strongly feeling the sourness, with a mellow flavor and no remaining bitterness, when the sake-containing beverage contains the succinic acid, the succinic acid concentration in terms of 9.5-degree alcohol is preferably 190 ppm or more and 380 ppm or less, more preferably 200 ppm or more and 350 ppm or less, further preferably 210 ppm or more and 350 ppm or less, even more preferably 220 ppm or more and 350 ppm or less, particularly preferably 230 ppm or more and 340 ppm or less, and most preferably 240 ppm or more and 330 ppm or less.

[0021] When the sake-containing beverage contains the lactic acid, there is no particular limitation as long as the lactic acid concentration in terms of 9.5% alcohol is 210 ppm or more and 390 ppm or less, and it can be appropriately selected according to the purpose.

[0022] When the sake-containing beverage contains the lactic acid, there is no particular limitation as long as the lower limit value of the lactic acid concentration in terms of 9.5% alcohol is 210 ppm or more, and it can be appropriately selected according to the purpose. However, in terms of producing a sake-containing beverage with a mellow flavor and no remaining bitterness, 220 ppm or more is preferable, 230 ppm or more is more preferable, 250 ppm or more is further preferable, 260 ppm or more is even more preferable, 270 ppm or more is particularly preferable, and 280 ppm or more is most preferable. When the sake-containing beverage contains the lactic acid, there is no particular limitation as long as the upper limit value of the lactic acid concentration in terms of 9.5% alcohol is 390 ppm or less, and it can be appropriately selected according to the purpose. However, in terms of producing a sake-containing beverage without strongly feeling acidity, 380 ppm or less is preferable, 370 ppm or less is more preferable, 350 ppm or less is further preferable, 330 ppm or less is even more preferable, 300 ppm or less is particularly preferable, and 290 ppm or less is most preferable. Note that a numerical range with any of the numerical values shown as the lower limit value and any of the numerical values shown as the upper limit value as the lower limit value and the upper limit value is preferable.

[0023] Among these, in terms of producing a sake-containing beverage without strongly feeling acidity, with a mellow flavor and no remaining bitterness, when the sake-containing beverage contains the lactic acid, the lactic acid concentration in terms of 9.5% alcohol is preferably 220 ppm or more and 380 ppm or less, more preferably 220 ppm or more and 370 ppm or less, further preferably 220 ppm or more and 350 ppm or less, even more preferably 260 ppm or more and 330 ppm or less, particularly preferably 270 ppm or more and 300 ppm or less, and most preferably 280 ppm or more and 290 ppm or less.

[0024] When the sake-containing beverage contains the malic acid, there is no particular limitation as long as the malic acid concentration in terms of 9.5% alcohol is 150 ppm or more and 340 ppm or less, and it can be appropriately selected according to the purpose.

[0025] When the sake-containing beverage contains the malic acid, there is no particular limitation as long as the lower limit value of the malic acid concentration in terms of 9.5% alcohol is 150 ppm or more, and it can be appropriately selected according to the purpose. However, in terms of producing a sake-containing beverage with a mellow flavor and no remaining bitterness, 160 ppm or more is preferable, 180 ppm or more is more preferable, 200 ppm or more is further preferable, 220 ppm or more is even more preferable, 250 ppm or more is particularly preferable, and 270 ppm or more is most preferable. When the sake-containing beverage contains the malic acid, there is no particular limitation as long as the upper limit value of the malic acid concentration in terms of 9.5% alcohol is 340 ppm or less, and it can be appropriately selected according to the purpose. However, in terms of producing a sake-containing beverage without strongly feeling the sour taste, 330 ppm or less is preferable, 320 ppm or less is more preferable, 310 ppm or less is further preferable, 300 ppm or less is even more preferable, 290 ppm or less is particularly preferable, and 280 ppm or less is most preferable. Note that a numerical range with any of the numerical values shown as the lower limit value and any of the numerical values shown as the upper limit value as the lower limit value and the upper limit value is preferable.

[0026] Among these, in terms of producing a sake-containing beverage without strongly feeling the sour taste, with a mellow flavor and no remaining bitterness, when the sake-containing beverage contains the malic acid, the malic acid concentration in terms of 9.5% alcohol is preferably 160 ppm or more and 330 ppm or less, more preferably 180 ppm or more and 320 ppm or less, further preferably 200 ppm or more and 300 ppm or less, even more preferably 220 ppm or more and 300 ppm or less, particularly preferably 250 ppm or more and 290 ppm or less, and most preferably 270 ppm or more and 280 ppm or less.

[0027] When the sake-containing beverage contains the citric acid, there is no particular limitation as long as the citric acid concentration in terms of 9.5% alcohol is 100 ppm or more and 340 ppm or less, and it can be appropriately selected according to the purpose.

[0028] When the sake-containing beverage contains the citric acid, there is no particular limitation as long as the lower limit value of the citric acid concentration in terms of 9.5% alcohol is 100 ppm or more, and it can be appropriately selected according to the purpose. However, in terms of producing a sake-containing beverage with a mellow flavor and no remaining bitterness, 130 ppm or more is preferable, 150 ppm or more is more preferable, 160 ppm or more is further preferable, 170 ppm or more is even more preferable, 180 ppm or more is particularly preferable, and 200 ppm or more is most preferable. When the sake-containing beverage contains the citric acid, there is no particular limitation as long as the upper limit value of the citric acid concentration in terms of 9.5% alcohol is 340 ppm or less, and it can be appropriately selected according to the purpose. However, in terms of producing a sake-containing beverage without strongly feeling the sour taste, 330 ppm or less is preferable, 320 ppm or less is more preferable, 310 ppm or less is further preferable, 300 ppm or less is even more preferable, 290 ppm or less is particularly preferable, and 280 ppm or less is most preferable. Note that a numerical range having any of the numerical values shown as the lower limit value and any of the numerical values shown as the upper limit value as the lower limit value and the upper limit value is preferable.

[0029] Among these, in terms of producing a sake-containing beverage without strongly feeling the sour taste, with a mellow flavor and no remaining bitterness, when the sake-containing beverage contains the citric acid, the citric acid concentration in terms of 9.5% alcohol is preferably 130 ppm or more and 330 ppm or less, more preferably 150 ppm or more and 330 ppm or less, further preferably 160 ppm or more and 320 ppm or less, even more preferably 170 ppm or more and 320 ppm or less, particularly preferably 180 ppm or more and 310 ppm or less, and most preferably 200 ppm or more and 300 ppm or less.

[0030] -Other Components- The other components are not particularly limited and can be appropriately selected according to the purpose. For example, they include water, alcohols other than sake, organic acids other than succinic acid, lactic acid, malic acid, or citric acid, water-soluble dietary fibers, amino acids, and the like.

[0031] --Water-- By adding water, the alcohol content, sugar concentration, etc. of the sake-containing beverage can be adjusted to a desired range.

[0032] --Alcohols other than sake-- The alcohols other than sake are not particularly limited and can be appropriately selected according to the purpose. For example, they include shochu, ethanol, and the like.

[0033] --Organic acids other than succinic acid, lactic acid, malic acid, or citric acid-- The organic acids other than succinic acid, lactic acid, malic acid, or citric acid are not particularly limited and can be appropriately selected according to the purpose. For example, they include pyruvic acid, acetic acid, and the like.

[0034] --Water-soluble dietary fibers-- The water-soluble dietary fibers are not particularly limited and can be appropriately selected according to the purpose. For example, they include inulin, resistant dextrin, isomaltooligosaccharide, pectin, polydextrose, alginic acid, laminarin, guargum hydrolyzate, glucomannan, carrageenan, fucoidan, and the like.

[0035] --Amino acids-- The amino acids are amino acids added separately from the amino acids present in the sake contained in the sake-containing beverage. The amino acids are not particularly limited and can be appropriately selected according to the purpose. For example, they include glycine, alanine, proline, threonine, valine, glutamine, glutamic acid, asparagine, aspartic acid, serine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan, histidine, tyrosine, cysteine, arginine, and the like. In addition, a sake-containing beverage that does not contain amino acids other than those contained in sake is preferred.

[0036] (Method for producing sake-containing beverage) The method for producing the sake-containing beverage includes an adjustment step and may further include other steps. The sake-containing beverage is as described in the above (sake-containing beverage).

[0037] -Adjustment step- The adjustment step is a step of adding succinic acid, lactic acid, malic acid, or citric acid. The succinic acid, lactic acid, malic acid, or citric acid is as described in the "-succinic acid, lactic acid, malic acid, or citric acid-" of the above (sake-containing beverage). However, the case of "containing" is replaced with the case of "adding". The succinic acid, lactic acid, malic acid, or citric acid is added so as to have the concentration described in the "-succinic acid, lactic acid, malic acid, or citric acid-" of the above (sake-containing beverage).

[0038] The method of addition is not particularly limited and can be appropriately selected according to the purpose. For example, a method of mixing sake with the succinic acid, lactic acid, malic acid, or citric acid, a method of adding the succinic acid, lactic acid, malic acid, or citric acid to the sake, a method of adding the succinic acid, lactic acid, malic acid, or citric acid to diluted sake, a method of generating the succinic acid, lactic acid, malic acid, or citric acid during the production of sake, a method of adding the succinic acid, lactic acid, malic acid, or citric acid during the production of sake, etc. may be mentioned. The "during the production of sake" is not particularly limited and can be appropriately selected according to the purpose. For example, during the fermentation of sake, etc. may be mentioned. In addition, when the sake-containing beverage is sake under the Liquor Tax Law, it is added by a method of generating the succinic acid, lactic acid, malic acid, or citric acid during the production of sake, a method of adding the succinic acid, lactic acid, malic acid, or citric acid during the production of sake, etc. The method for producing succinic acid, lactic acid, malic acid, or citric acid is not particularly limited and can be appropriately selected according to the purpose. For example, a method of producing succinic acid, lactic acid, malic acid, or citric acid by microorganisms can be mentioned. The sake is as described in "-Sake-" of the above-mentioned (sake-containing beverage).

[0039] -Other steps- The other steps are not particularly limited and can be appropriately selected according to the purpose. For example, a step of adding other components can be mentioned. The other components are as described in "-Other components-" of the above-mentioned (sake-containing beverage). The other components may be added before adding succinic acid, lactic acid, malic acid, or citric acid, or may be added after adding succinic acid, lactic acid, malic acid, or citric acid. It is preferable not to contain amino acids other than those contained in sake.

[0040] (Method for improving the flavor of sake-containing beverage) The method for improving the flavor of the sake-containing beverage includes an adjustment step and may further include other steps. The sake-containing beverage is as described in the above-mentioned (sake-containing beverage). The adjustment step is as described in "-Adjustment step-" of the above-mentioned (method for producing sake-containing beverage). The other steps are as described in "-Other steps-" of the above-mentioned (method for producing sake-containing beverage).

[0041] The improvement of flavor means imparting roundness, reducing bitterness, or reducing acidity to the flavor of the sake-containing beverage. Note that "imparting roundness" means making the taste round and harmonious without sharpness.

Examples

[0042] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to these embodiments at all.

[0043] (Production of sake-containing beverage 1) Succinic acid (manufactured by Air Water Performance Chemical Co., Ltd.) was added to sake (Shirataki Zero Carbohydrate, manufactured by Shirataki Sake Brewing Co., Ltd.) diluted with water so that the alcohol content became 9.5 degrees, 7.5 degrees, or 5.5 degrees, to a final concentration (converted to 9.5 degrees alcohol) shown in Tables 1 to 3, to produce a sake-containing beverage.

[0044] Using a professional panel (n = 5), with "Shirataki Zero Carbohydrate diluted with water so that the alcohol content becomes 9.5 degrees" as the reference sample, the mellowness of the flavor, the bitterness that lingers later, and the degree of acidity of each sake-containing beverage were evaluated using the following five-level indicators, and the average value was obtained. The results of the mellowness of the flavor are shown in Table 1, the results of the bitterness that lingers later are shown in Table 2, and the results of the degree of acidity are shown in Table 3.

[0045] Indicator of mellowness 2: More mellow than the reference sample 1: Slightly more mellow than the reference sample 0: No change from the reference sample -1: Slightly less mellow than the reference sample -2: Less mellow than the reference sample

[0046] Indicator of bitterness that lingers later 2: Stronger than the reference sample 1: Slightly stronger than the reference sample 0: No change from the reference sample -1: Slightly weaker than the reference sample -2: Weaker than the reference sample

[0047] Indicator of degree of acidity 0: No change from the reference sample 1: Slight acidity compared to the reference sample (acceptable level) 2: Slightly more acidic than the reference sample 3: Sourness is more prominent than the reference sample 4: Sourness is much more prominent than the reference sample

[0048]

Table 1

[0049]

Table 2

[0050]

Table 3

[0051] (Manufacture of sake-containing beverage 2) A sake-containing beverage was produced in the same manner as in the manufacture of sake-containing beverage 1, except that succinic acid (manufactured by Air Water Performance Chemical Co., Ltd.) was replaced with lactic acid (food additive lactic acid manufactured by Fujifilm Wako Pure Chemical Corporation). The mellowness of the aroma, the trailing bitterness, and the degree of sourness of each sake-containing beverage sample were evaluated. The results of the mellowness of the aroma are shown in Table 4, the results of the trailing bitterness are shown in Table 5, and the results of the degree of sourness are shown in Table 6.

[0052]

Table 4

[0053]

Table 5

[0054]

Table 6

[0055] (Manufacture of sake-containing beverage 3) Except for replacing succinic acid (manufactured by Succinic Acid Air Water Performance Chemical Co., Ltd.) with malic acid (food additive DL-malic acid, manufactured by Fujifilm Wako Pure Chemical Corporation), sake-containing beverages were produced in the same manner as in the production of sake-containing beverages 1, and the mellowness of the aroma, the subsequent bitter taste, and the degree of acidity of each sake-containing beverage sample were evaluated. The results of the mellowness of the aroma are shown in Table 7, the results of the subsequent bitter taste are shown in Table 8, and the results of the degree of acidity are shown in Table 9.

[0056]

Table 7

[0057]

Table 8

[0058]

Table 9

[0059] (Production of sake-containing beverages 4) Except for replacing succinic acid (manufactured by Succinic Acid Air Water Performance Chemical Co., Ltd.) with citric acid (food additive citric acid (crystalline), manufactured by Fujifilm Wako Pure Chemical Corporation), sake-containing beverages were produced in the same manner as in the production of sake-containing beverages 1, and the mellowness of the aroma, the subsequent bitter taste, and the degree of acidity of each sake-containing beverage sample were evaluated. The results of the mellowness of the aroma are shown in Table 10, the results of the subsequent bitter taste are shown in Table 11, and the results of the degree of acidity are shown in Table 12.

[0060]

Table 10

[0061]

Table 11

[0062]

Table 12

[0063] From the results of Tables 1 to 3, when succinic acid is included and the succinic acid concentration in terms of 9.5 degrees alcohol is 180 ppm or more and 390 ppm or less, it was found that a low-carbohydrate and low-alcohol sake-containing beverage can be produced, with a mellow aroma, no strong sour taste, and no remaining bitterness.

[0064] From the results of Tables 4 to 6, when lactic acid is included and the lactic acid concentration in terms of 9.5 degrees alcohol is 210 ppm or more and 390 ppm or less, it was found that a low-carbohydrate and low-alcohol sake-containing beverage can be produced, with a mellow aroma, no strong sour taste, and no remaining bitterness.

[0065] From the results of Tables 7 to 9, when malic acid is included and the malic acid concentration in terms of 9.5 degrees alcohol is 150 ppm or more and 340 ppm or less, it was found that a low-carbohydrate and low-alcohol sake-containing beverage can be produced, with a mellow aroma, no strong sour taste, and no remaining bitterness.

[0066] From the results of Tables 10 to 12, when citric acid is included and the citric acid concentration in terms of 9.5 degrees alcohol is 100 ppm or more and 340 ppm or less, it was found that a low-carbohydrate and low-alcohol sake-containing beverage can be produced, with a mellow aroma, no strong sour taste, and no remaining bitterness.

Claims

1. A sake-containing beverage with a sugar concentration of less than 5 g / L, having an alcohol content of 13 degrees or less, containing succinic acid, and having a succinic acid concentration of 180 ppm or more and 390 ppm or less in terms of 9.5 degrees alcohol, characterized by the sake-containing beverage.

2. A sake-containing beverage with a sugar concentration of less than 5 g / L, having an alcohol content of 13 degrees or less, containing lactic acid, and having a lactic acid concentration of 210 ppm or more and 390 ppm or less in terms of 9.5 degrees alcohol, characterized by the sake-containing beverage.

3. A sake-containing beverage with a sugar concentration of less than 5 g / L, having an alcohol content of 13 degrees or less, containing malic acid, and having a malic acid concentration of 150 ppm or more and 340 ppm or less in terms of 9.5 degrees alcohol, characterized by the sake-containing beverage.

4. A sake-containing beverage with a sugar concentration of less than 5 g / L, having an alcohol content of 13 degrees or less, containing citric acid, and having a citric acid concentration of 100 ppm or more and 340 ppm or less in terms of 9.5 degrees alcohol, characterized by the sake-containing beverage.

5. A method for producing a sake-containing beverage with a sugar concentration of less than 5 g / L, comprising a step of adding succinic acid so that the succinic acid concentration in terms of 9.5 degrees alcohol is 180 ppm or more and 390 ppm or less, and characterized by the alcohol content of the sake-containing beverage being 13 degrees or less, a method for producing a sake-containing beverage.

6. A method for producing a sake-containing beverage with a sugar concentration of less than 5 g / L, comprising a step of adding lactic acid so that the lactic acid concentration in terms of 9.5 degrees alcohol is 210 ppm or more and 390 ppm or less, and characterized by the alcohol content of the sake-containing beverage being 13 degrees or less, a method for producing a sake-containing beverage.

7. A method for producing a sake-containing beverage with a sugar concentration of less than 5 g / L, comprising a step of adding malic acid so that the malic acid concentration in terms of 9.5 degrees alcohol is 150 ppm or more and 340 ppm or less, and characterized by the alcohol content of the sake-containing beverage being 13 degrees or less, a method for producing a sake-containing beverage.

8. A method for producing a sake-containing beverage with a sugar concentration of less than 5 g / L, comprising a step of adding citric acid so that the citric acid concentration in terms of 9.5 degrees alcohol is 100 ppm or more and 340 ppm or less, and characterized by the alcohol content of the sake-containing beverage being 13 degrees or less, a method for producing a sake-containing beverage.

9. A method for improving the flavor of a sake-containing beverage with a sugar concentration of less than 5 g / L, comprising a step of adding succinic acid so that the succinic acid concentration in terms of 9.5 degrees alcohol is 180 ppm or more and 390 ppm or less, wherein the alcohol content of the sake-containing beverage is 13 degrees or less. A method for improving the flavor of a sake-containing beverage.

10. A method for improving the flavor of a sake-containing beverage with a sugar concentration of less than 5 g / L, comprising a step of adding lactic acid so that the lactic acid concentration in terms of 9.5 degrees alcohol is 210 ppm or more and 390 ppm or less, wherein the alcohol content of the sake-containing beverage is 13 degrees or less. A method for improving the flavor of a sake-containing beverage.

11. A method for improving the flavor of a sake-containing beverage with a sugar concentration of less than 5 g / L, comprising a step of adding malic acid so that the malic acid concentration in terms of 9.5 degrees alcohol is 150 ppm or more and 340 ppm or less, wherein the alcohol content of the sake-containing beverage is 13 degrees or less. A method for improving the flavor of a sake-containing beverage.

12. A method for improving the flavor of a sake-containing beverage with a sugar concentration of less than 5 g / L, comprising a step of adding citric acid so that the citric acid concentration in terms of 9.5 degrees alcohol is 100 ppm or more and 340 ppm or less, wherein the alcohol content of the sake-containing beverage is 13 degrees or less. A method for improving the flavor of a sake-containing beverage.

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