Beverage containing quassin

Abstract

To provide a beverage which suppresses sweetness while offerring highly satisfactory taste.SOLUTION: There are provided a packaged beverage, wherein a quassin content is 0.08 ppm to 25 ppm, a total phenol content is 4.5 ppm or more, an alcohol content is 9.5%(v / v) or less, a sweetness degree is 3.5 or less, and an acidity degree is 0.08 or more, as well as a method for producing the packaged beverage, and a method for improving highly satisfactory taste of the packaged beverage.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a novel beverage, a method for producing the same, and a method for improving the flavor of the beverage. [Background technology]

[0002] A wide variety of alcoholic beverages and alcohol-flavored beverages are available on the market. These beverages have undergone various innovations to differentiate them from competing products. Patent Document 1 discloses that, in response to the problems of non-alcoholic beverages lacking richness of flavor and unbalanced aftertaste, a non-alcoholic beverage is provided that contains specific amounts of a C5 aliphatic aldehyde, such as 2-methylbutanal, and an acetate ester, such as isobutyl acetate. Patent Document 2 discloses that sugar-free alcoholic beverages containing citrus juice suffer from problems such as a lack of richness of flavor, body, and taste, and that this problem is solved by incorporating a specific amount of maltitol into the base (basic solution) used to produce the alcoholic beverage. Patent Document 3 discloses that, in order to enhance the richness of flavor and ease of drinking, a non-alcoholic beverage is incorporated with a specific amount of water-soluble dietary fiber and the ratio of water-soluble dietary fiber to citric acid is adjusted within a specific range. Patent Document 4 discloses that in carbonated beverages containing an acidity imparting agent (vitamin C, acidulant, etc.), a specific amount of catechins is blended into beverages with a citric acid acidity within a specific range in order to suppress the irritating acidity and increase the body without increasing calories. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6230780 [Patent Document 2] Patent No. 5498154 [Patent Document 3] Patent No. 6541751 [Patent Document 4] Japanese Patent Application Laid-Open No. 2011-182683 Summary of the Invention [Problem to be solved by the invention]

[0004] As described above, in conventional technology, sweeteners are added to beverages to enhance their flavor. However, due to growing health consciousness, demand for beverages with reduced sweetness is increasing, making this approach difficult to apply. Furthermore, beverages with reduced sweetness tend to be watery and do not provide lasting satisfaction. The present invention aims to provide a beverage that has a satisfying taste while still having reduced sweetness. [Means for solving the problem]

[0005] In light of the above circumstances, the inventors of the present application focused on the components that constitute the flavor of alcoholic beverages. As a result of extensive research, they discovered components that serve as indicators of the satisfying deliciousness of beverages from among the wide variety of components present in alcoholic beverages. They confirmed that by appropriately blending such components, beverages with a satisfying deliciousness can be obtained. The present invention was completed based on these findings.

[0006] The present invention provides, but is not limited to, the following: (1) A packaged beverage, Quassin content is 0.08 ppm or more and 25 ppm or less, Total phenol content is 4.5 ppm or more, Alcohol content of 9.5% (v / v) or less, Sweetness level of 3.5 or less, and Acidity level is 0.08 or more, The packaged beverage. (2) A packaged beverage of (1) containing quasin at a concentration of 0.1 ppm or more. (3) A packaged beverage of (1) or (2) containing quasin not more than 20 ppm. (4) A packaged beverage of any of (1) to (3) having a sweetness level of 3.0 or less. (5) A packaged beverage of any of (1) to (4) having an acidity of 0.1 or more. (6) A packaged beverage of any of (1) to (5) having a total phenol content of 7 ppm or more. (7) A packaged beverage of any of (1) to (6) having an alcohol content of 3.0% (v / v) or less. (8) A non-alcoholic beverage, packaged as any of (1) to (7). (9) A method for manufacturing a bottled beverage, comprising the steps of: adjusting the quassin content to 0.08 ppm or more and 25 ppm or less; a step of adjusting the total phenol content to 4.5 ppm or more; adjusting the alcohol content to 9.5% (v / v) or less; A step of adjusting the sweetness to 3.5 or less; adjusting the acidity to 0.08 or more; The manufacturing method comprising: (10) A method for improving the satisfying taste of a packaged beverage, comprising: adjusting the quassin content to 0.08 ppm or more and 25 ppm or less; a step of adjusting the total phenol content to 4.5 ppm or more; adjusting the alcohol content to 9.5% (v / v) or less; A step of adjusting the sweetness to 3.5 or less; adjusting the acidity to 0.08 or more; The method comprising: DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention provides a packaged beverage. The container type is not limited, and the beverage may be provided in the form of a plastic-based container, a metal can, a laminated paper container laminated with metal foil or plastic film, a glass bottle, or the like. The beverage may be either an alcoholic beverage or a non-alcoholic beverage. The beverage may be either a carbonated beverage or a non-carbonated beverage.

[0008] The upper limit of the alcohol content of the alcoholic beverage is preferably 9.5% (v / v) or less, more preferably 9.0% (v / v) or less, even more preferably 7.0% (v / v) or less, even more preferably 5.0% (v / v) or less, and most preferably 3.0% (v / v) or less. Examples of alcoholic beverages include at least one selected from the group consisting of distilled spirits (whiskey, brandy, vodka, gin, rum, tequila, shochu, awamori, etc.), brewed spirits (beer, whiskey, cider, white wine, red wine, sake, sake, etc.), mixed spirits (umeshu, liqueur, sherry, vermouth, etc.), happoshu, and new genre (for happoshu and new genre, please follow the definitions on the National Tax Agency website (https: / / www.nta.go.jp / taxes / sake / senmonjoho / kaisei / aramashi2017 / index.pdf)), or beverages containing such.

[0009] Non-alcoholic beverages are beverages that do not contain or are substantially free of alcohol. More specifically, they are beverages with an alcohol content of less than 0.05% (v / v) to 0.00% (v / v). Non-alcoholic beverages include, but are not limited to, beverages (alcohol-flavored beverages) that have at least one alcohol-like flavor (a flavor reminiscent of or intended to resemble the flavor of an alcoholic beverage) selected from the group consisting of distilled alcoholic beverages (whiskey, brandy, vodka, gin, rum, tequila, shochu, awamori, etc.), brewed alcoholic beverages (beer, whiskey, cider, white wine, red wine, sake, sake, etc.), mixed alcoholic beverages (umeshu, liqueur, sherry, vermouth, etc.), happoshu, and new genre beverages (for happoshu and new genre beverages, see the definitions on the National Tax Agency website). The beverage of the present invention can be applied to, but is not limited to, beverages that claim to be low-alcohol, beverages that claim to be non-alcoholic, beverages that claim to have zero alcohol, beverages that claim to be alcohol-free, or beverages that claim to have an alcoholic taste.

[0010] When the beverage of the present invention contains alcohol, at least a portion of the alcohol in the beverage can be derived from the raw alcoholic beverage. For example, 20% (v / v) or more, 50% (v / v) or more, 95% (v / v) or more, or 100% (v / v) (all) of the alcohol in the beverage can be derived from the raw alcoholic beverage. In this specification, the term "alcohol" simply refers to "ethanol," and "alcohol" and "ethanol" are interchangeable. Furthermore, with regard to alcohol, the content, content, and alcohol content are treated as synonyms. Alcohol content can be measured by methods known to those skilled in the art. For example, it can be measured using a vibration density meter. Specifically, the beverage is filtered or treated with ultrasound to remove carbon dioxide from the beverage. This sample is then subjected to direct flame distillation to obtain a distillate. The density of the distillate obtained at 15°C is measured, and the measured density is converted to alcohol content using "Table 2: Alcohol content, density (15°C) and specific gravity (15 / 15°C) conversion table," which is an appendix to the National Tax Agency's prescribed analytical method (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007).

[0011] The beverage of the present invention comprises quasin and total phenol. Although quasin and total phenol are present in some alcoholic beverages, their relationship to the flavor of alcoholic beverages was unknown. The inventors of the present application have demonstrated that quasin and total phenol can be used as indicators of the flavor of alcoholic beverages. Therefore, these components are significant as indicators of the highly satisfying deliciousness of the beverage of the present invention.

[0012] The lower limit of the quassin content in the beverage of the present invention is preferably 0.08 ppm or more, more preferably 0.09 ppm or more, and even more preferably 0.1 ppm or more, while the upper limit is preferably 25 ppm or less, more preferably 23 ppm or less, and even more preferably 20 ppm or less. At least a portion of the quassin in the beverage can be derived from the raw alcoholic beverage. For example, 20% (w / w) or more, 50% (w / w) or more, 95% (w / w) or more, or 100% (w / w) (all) of the quassin in the beverage can be derived from the raw alcoholic beverage. Identification and quantification of quassin can be performed by any method, such as LC-MS (liquid chromatography-mass spectrometry). Quassin, also known as quassin, is a substance with the molecular formula C22H28O6. Quassin is known to be one of the bitter components of Jamaican cassia (Quassia excelsa SW.) extract. Jamaican cassia extract is also called cassia extract or cassia, and is obtained by extracting with water the trunk, branches or bark of Jamaican cassia, which belongs to the family Spinaceae.

[0013] The total phenol content of the beverage of the present invention is preferably 4.5 ppm or more, more preferably 5 ppm or more, even more preferably 6 ppm or more, and even more preferably 7 ppm or more. If necessary, the upper limit of the total phenol content can be set to preferably 1000 ppm or less, more preferably 950 ppm or less, and even more preferably 900 ppm or less. At least a portion of the total phenol in the beverage can be derived from the alcoholic beverage used as the raw material. For example, 20% (w / w) or more, 50% (w / w) or more, 95% (w / w) or more, or 100% (w / w) (all) of the total phenol in the beverage can be derived from the alcoholic beverage used as the raw material.

[0014] As used herein, total phenol refers to a compound that has a hydroxyl group on the benzene nucleus and can be detected using a phenol reagent. For example, total phenol can be detected as follows: A sample is mixed with a phenol reagent (containing molybdic acid and tungstic acid), and the phenolic hydroxyl groups of the compounds in the sample are allowed to bind to the molybdic acid and tungstic acid, resulting in a color reaction. This color reaction is measured, and the amount of total phenol is calculated based on a calibration curve. For specific methods, see the Examples.

[0015] The beverage of the present invention may further have a specific sweetness level. Sweetness level can be used as an additional indicator of the highly satisfying palatability of the beverage of the present invention. The sweetness level of the beverage is preferably 3.5 or less, more preferably 3.3 or less, and even more preferably 3.0 or less. As used herein, sweetness level refers to the intensity of the sweetness derived from the sweetener added to the carbonated beverage. In this specification, sweetness level is calculated based on the sweetness of sucrose. For example, sweetness level 1 corresponds to the sweetness of a 1% (w / v) sucrose solution, and sweetness level 2 corresponds to the sweetness of a 2% (w / v) sucrose solution. Examples of the sweetness levels of each sweetener used in this specification are shown below. The sweetness level of sucrose is set to 100, and the sweetness levels of acesulfame potassium, sucralose, and high fructose corn syrup are considered to be 20,000, 60,000, and 75.5, respectively. The sweetness level can be adjusted by adjusting the amount of sweetener added. The sweetness level can be adjusted using any sweetener. Examples of sweeteners that can be used include natural sweeteners, sugar alcohols, and artificial sweeteners. Examples of natural sweeteners include, but are not limited to, glucose, fructose, mogrol glycoside, glycyrrhizinic acid glycoside, maltose, sucrose, lactose, rare sugar, high-fructose liquid sugar, high-fructose glucose liquid sugar, oligosaccharides, honey, sugarcane juice (brown sugar), sugar (white sugar, brown sugar, brown sugar, wasanbon, etc.), maple syrup, molasses, and starch syrup. Examples of sugar alcohols include, but are not limited to, erythritol, xylitol, sorbitol, maltitol, and mannitol. Examples of artificial sweeteners include, but are not limited to, sucralose, acesulfame potassium, aspartame, saccharin, alitame, and neotame.

[0016] The beverage of the present invention may further have a specific acidity. Acidity can be used as an additional indicator of the satisfying palatability of the beverage of the present invention. The acidity of the beverage is preferably 0.08 or higher, more preferably 0.09 or higher, and even more preferably 0.1 or higher. The acidity may be adjusted using any acid. For example, the acidity of a carbonated beverage may be adjusted using, but is not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, oxalic acid, gluconic acid, ascorbic acid, succinic acid, lactic acid, acetic acid, sulfuric acid, hydrochloric acid, fumaric acid, phytic acid, itaconic acid, or other acids. Furthermore, in the present invention, the acidity may also be adjusted using fruit juice (either clear or cloudy) or an acidulant that meets food additive standards. The acidity referred to herein is a value that indicates the acid content and can be calculated from the amount of alkali (e.g., sodium hydroxide) required to neutralize (pH 7.0) a certain amount of beverage (sample). An automatic titrator (such as a Mettler Toledo DL50) can be used to measure the acidity. In this specification, the acidity value is a value converted into the amount of citric acid (calculated from the neutralization amount, assuming that all the acid in the beverage is citric acid).

[0017] The beverage of the present invention may further contain ingredients other than those listed above. Such ingredients may include, but are not limited to, flavorings, vitamins, colorings, antioxidants, acidulants, emulsifiers, preservatives, seasonings, and pH adjusters. However, it should be understood that these ingredients may be present in the beverage as long as the beverage has a satisfactory palatability.

[0018] The beverage of the present invention may contain ingredients derived from alcoholic beverages. Examples of alcoholic beverages include, but are not limited to, distilled alcoholic beverages (whiskey, brandy, vodka, gin, rum, tequila, shochu, awamori, etc.), brewed alcoholic beverages (beer, whiskey, cider, white wine, red wine, sake, sake, etc.), blended alcoholic beverages (umeshu, liqueur, sherry, vermouth, etc.), happoshu (low-malt beer), and new genre (the definitions of happoshu and new genre are as set forth on the National Tax Agency website). The ingredients may be the alcoholic beverage itself or the residue obtained by vacuum distillation of the alcoholic beverage. For example, alcoholic beverages may be distilled to obtain a residue, which may then be blended into the beverage of the present invention. Distillation conditions (e.g., pressure, temperature, time) can be appropriately determined by those skilled in the art. That is, the distillation conditions can be determined taking into account the alcoholic beverage to be distilled, the amount to be charged, the capacity of the distillation equipment, and the production schedule. Those skilled in the art will also understand that distillation conditions can be set based on knowledge gained from preliminary tests or past production results. Alcoholic beverages may be distilled so that a specific component in the residual liquid reaches a desired content. This can be achieved, for example, by monitoring the change in the content of an indicator component in the residual liquid during distillation. For example, the change in the alcohol content in the residual liquid can be monitored during distillation, and the alcohol content in the residual liquid after distillation can be adjusted so that, when a beverage is prepared using the residual liquid, the alcohol content in the beverage will be the desired content.

[0019] The present invention provides a method for producing a beverage. The method comprises adjusting the quasin content, total phenol content, alcohol content, sweetness, and acidity of the beverage to fall within specific ranges. The "specific ranges" herein are as described above for each component or characteristic. The method can further comprise blending, as needed, ingredients derived from alcoholic beverages and / or other ingredients (e.g., flavorings, vitamins, colorants, antioxidants, acidulants, emulsifiers, preservatives, seasonings, pH adjusters, etc.). The method can also comprise filling the beverage into containers. Examples of ingredients derived from alcoholic beverages, other ingredients, and containers that can be used are as described above.

[0020] The beverage of the present invention has a highly satisfying deliciousness. Here, "highly satisfying deliciousness" refers to an excellent overall flavor experienced when drinking the beverage. The degree of satisfaction with the deliciousness of a beverage can be determined by comprehensively evaluating the refreshing feeling, satisfying taste, and crisp aftertaste when drinking the beverage. In this specification, a beverage is determined to have a highly satisfying deliciousness when the refreshing feeling, satisfying taste, and crisp aftertaste are each rated at a certain level or above, and the total evaluation of these three items is also rated at a certain level or above. With regard to beverages, the degree of satisfaction with the deliciousness, refreshing feeling, satisfying taste, and crisp aftertaste when drinking the beverage can be evaluated sensorily. Details of the sensory evaluation are provided in the Examples below.

[0021] The present invention also provides a method for improving at least one of the following: refreshing feeling, satisfying taste, crisp aftertaste, and palatability of a beverage. The method comprises adjusting the quasin content, total phenol content, alcohol content, sweetness, and acidity of the beverage to fall within a specific range. The "specific range" here refers to the same components or properties as described above. The method may further comprise blending, as needed, ingredients derived from alcoholic beverages and / or other ingredients (e.g., flavorings, vitamins, colorings, antioxidants, acidulants, emulsifiers, preservatives, seasonings, pH adjusters, etc.). The method may further comprise filling the beverage into a container. The ingredients derived from alcoholic beverages, other ingredients, and containers that can be used are as described above.

[0022] The present invention will be described in more detail by the following examples, which are provided for the purpose of understanding the present invention and are not intended to limit the scope of the present invention. [Example]

[0023] [Example 1] To examine the effect of alcohol content on flavor, samples with varying alcohol content were prepared. The quasin content, total phenol content, acidity (as citric acid), and sweetness (as sucrose) of the samples were fixed, and samples with varying alcohol content (Table 1) were prepared as follows. The alcohol content was calculated from the amount of ethanol derived from the raw materials, and the blending amount was determined.

[0024] Example 1-1: A sample was prepared by dissolving lemon flavor (alcohol-free (0.00% (v / v))), lemon juice, an acidulant (citric acid (anhydrous)), and acesulfame potassium in carbonated water (alcohol content 0.00% (v / v)).

[0025] Example 1-2: A sample was prepared by dissolving brewer's alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water (alcohol content 3.00% (v / v)).

[0026] Example 1-3: A sample was prepared by dissolving brewer's alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water (alcohol content 7.00% (v / v)).

[0027] Examples 1-4: A sample was prepared by dissolving brewer's alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water (alcohol content 9.00% (v / v)).

[0028] Comparative Example 1-1: A sample was prepared by dissolving brewer's alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavoring, lemon juice, acidulant, and acesulfame potassium in carbonated water (alcohol content 10.00% (v / v)).

[0029] A sensory evaluation of the above samples was conducted by four trained, expert panelists. Each panelist drank a sample and rated it on a five-point scale for the refreshing feeling, satisfying taste, and crisp aftertaste they felt when drinking it. 5 points: Strong feeling 4 points: Feels slightly strong 3 points: Feel 2 points: Feels a little weak 1 point: Feels weak An average score was calculated from the scores of each panelist, and the average score was used as an individual evaluation for each of the refreshing feeling, satisfying taste, and crisp aftertaste.

[0030] The beverage was rated as having a high level of satisfaction with its taste if it met the following two criteria: For each sample, the individual evaluations of refreshing feeling, drinking satisfaction, and crisp aftertaste must all average 2 or more points. For each sample, the total average score for refreshing feeling, drinking satisfaction, and crisp aftertaste must be 9 or above.

[0031] [Table 1]

[0032] In Comparative Example 1-1, which had an alcohol content of 10% (v / v), the individual evaluations of refreshing feeling and drinking response were 2 points and 5 points, respectively, but the individual evaluation of crisp aftertaste was below 2 points, and the total score for the three evaluation items (refreshing feeling, drinking response, and crisp aftertaste) was below 9 points.

[0033] It was shown that if the alcohol content of a beverage is less than 10% (v / v), it is possible to obtain a beverage with a satisfying taste, with improved refreshing feeling, satisfying drinking experience, and crisp aftertaste. Furthermore, the lower the alcohol content, the higher the individual evaluations of refreshing feeling and crisp aftertaste, as well as the satisfaction with taste.

[0034] [Example 2] To examine the effect of quasin content on flavor, samples with varying quasin content were prepared. The alcohol content, total phenol content, acidity (as citric acid), and sweetness (as sucrose) of the samples were fixed, and samples with varying quasin content (Table 2) were prepared as follows. The quasin content was adjusted using quasin extract.

[0035] Example 2-1: Lemon flavoring (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample (quasin content: 0.1 ppm).

[0036] Example 2-2: Lemon flavoring (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample (quasin content 20 ppm).

[0037] Comparative Example 2-1: Lemon flavoring (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample (quasin content 30 ppm).

[0038] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0039] [Table 2]

[0040] In comparison example 2-1, which contained 30 ppm of quassin, the individual evaluation of drinking experience was 5 points, but the individual evaluations of refreshing feeling and crisp aftertaste were both below 2 points, and the total score for the three evaluation items (refreshing feeling, drinking experience, and crisp aftertaste) was below 9 points.

[0041] It was shown that by setting the quassin content of a beverage to 0.1 ppm or more and less than 30 ppm, a beverage with a refreshing feeling, satisfying taste, and a crisp aftertaste can be obtained.

[0042] [Example 3] To examine the effect of the total phenol content of a beverage on its flavor, samples with varying total phenol content were prepared. The alcohol content, quasin content, acidity (as converted to citric acid), and sweetness (as converted to sucrose) of the sample were fixed, and samples with varying total phenol content (Table 3) were prepared as follows. The total phenol content was adjusted by measuring the total phenol content of the raw materials (fruit juice and base alcohol) in advance and adjusting their blending amounts.

[0043] Comparative Example 3-1: A sample was prepared by dissolving brewer's alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water (total phenol content 4 ppm).

[0044] Example 3-1: A sample was prepared by dissolving brewer's alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water (total phenol content 7 ppm).

[0045] Example 3-2: A sample was prepared by dissolving brewer's alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water (total phenol content 200 ppm).

[0046] Example 3-3: A sample was prepared by dissolving brewer's alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water (total phenol content 600 ppm).

[0047] Example 3-4: A sample was prepared by dissolving brewer's alcohol (alcohol content 95% (v / v)) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water (total phenol content 850 ppm).

[0048] [Table 3]

[0049] Comparative Example 3-1, which had a total phenol content of 4 ppm, had a total score of over 9 points for the three evaluation items, but the individual evaluation of drinking experience was below 2 points, so it did not meet the standard for satisfying deliciousness.

[0050] From the above, it was shown that if the total phenol content of a beverage is made to exceed 4 ppm, a beverage with a refreshing feeling, satisfying taste, and a crisp aftertaste can be obtained.

[0051] [Example 4] To examine the effect of the acidity (as calculated using citric acid) of a beverage on its flavor, samples with varying levels of acidity were prepared. The alcohol content, quasin content, total phenol content, and sweetness (as calculated using sucrose) of the sample were fixed, and samples with varying levels of acidity (Table 4) were prepared as follows. Anhydrous citric acid was used to adjust the acidity.

[0052] Example 4-1: Lemon flavor (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample (acidity level 0.1).

[0053] Comparative Example 4-1: Lemon flavoring (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample (acidity level 0.07).

[0054] Comparative Example 4-2: Lemon flavoring (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample (acidity level 0.05).

[0055] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0056] [Table 4]

[0057] In Comparative Example 4-1, which had an acidity level of 0.07, the total score for the three evaluation items (refreshing feeling, satisfying to drink, and crisp aftertaste) was below 9 points.

[0058] In Comparative Example 4-2, which had an acidity of 0.05, the individual evaluation of refreshing feeling was 4 points, but the individual evaluations of drinking response and crisp aftertaste were below 2 points, and the total score for the three evaluation items (refreshing feeling, drinking response, and crisp aftertaste) was below 9 points.

[0059] In Example 4-1, which had an acidity of 0.1, the individual evaluations of refreshing feeling, satisfying taste, and crisp aftertaste were all 4 points, and the total score for the three evaluation items (refreshing feeling, satisfying taste, and crisp aftertaste) was over 9 points.

[0060] From the above, it was shown that if the acidity of a beverage is set to exceed 0.07, the individual evaluations of refreshing feeling, drinking satisfaction, and crisp aftertaste are all improved, resulting in a beverage with a highly satisfying taste.

[0061] [Example 5] To examine the effect of sweetness (converted to sucrose) on flavor, samples with varying sweetness were prepared. The alcohol content, quasin content, total phenol content, and acidity (converted to citric acid) of the samples were fixed, and samples with varying sweetness (Table 5) were prepared as follows.

[0062] Example 5-1: Lemon flavor (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample (sweetness level 2).

[0063] Example 5-2: Lemon flavor (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample (sweetness level 3).

[0064] Comparative Example 5-1: Lemon flavoring (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample (sweetness level 4).

[0065] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0066] [Table 5]

[0067] In Comparative Example 5-1, which had a sweetness level of 4.0, the individual evaluation of drinking response was 4 points, but the individual evaluations of refreshing feeling and crisp aftertaste were below 2 points.

[0068] In Example 5-1, which had a sweetness level of 2.0, the individual evaluations of refreshing feeling, satisfying taste, and crisp aftertaste were 4 points, 5 points, and 4 points, respectively, and the total score for the three evaluation items (refreshing feeling, satisfying taste, and crisp aftertaste) exceeded 9 points.

[0069] In Example 5-2, which had a sweetness level of 3.0, the individual evaluations of refreshing feeling, satisfying taste, and crisp aftertaste were 2 points, 4 points, and 4 points, respectively, and the total score for the three evaluation items (refreshing feeling, satisfying taste, and crisp aftertaste) exceeded 9 points.

[0070] From the above, it was shown that if the sweetness of a beverage is set to less than 4, the refreshing feeling, satisfying taste, and crisp aftertaste of the beverage can all be improved, resulting in a beverage with a highly satisfying taste.

[0071] [Example 6] To examine the effect of carbon dioxide pressure (VOL) on the flavor of beverages, samples were prepared with varying carbon dioxide pressures. The alcohol content, quasin content, total phenol content, acidity (as citric acid), and sweetness of the samples were fixed, and samples with varying carbon dioxide pressures (Table 6) were prepared as follows.

[0072] Example 6-1: Lemon flavor (alcohol-free (0.00% (v / v))), lemon juice, acidulant, and acesulfame potassium were dissolved in water to prepare a sample (carbon dioxide pressure 0 (VOL)).

[0073] Example 6-2: Lemon flavor (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in water, and carbon dioxide gas was injected to prepare a sample (carbon dioxide pressure 3.0 (VOL)).

[0074] Example 6-3: Lemon flavor (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in water, and carbon dioxide gas was injected (carbon dioxide pressure 3.6 (VOL)) to prepare a sample.

[0075] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0076] [Table 6]

[0077] In Example 6-1, in which the carbon dioxide pressure was 0 (VOL) (non-carbonated), the individual evaluations of refreshing feeling, drinking response, and crisp aftertaste were 3 points, 4 points, and 3 points, respectively, and the total score for the three evaluation items (refreshing feeling, drinking response, and crisp aftertaste) exceeded 9 points.

[0078] In Example 6-2, where the carbon dioxide pressure was 3.0 (VOL), the individual evaluations of refreshing feeling, drinking response, and crisp aftertaste were 3 points, 5 points, and 4 points, respectively, and the total score for the three evaluation items (refreshing feeling, drinking response, and crisp aftertaste) exceeded 9 points.

[0079] In Example 6-3, where the carbon dioxide pressure was 3.6 (VOL), the individual evaluations of refreshing feeling, drinking response, and crisp aftertaste were 2 points, 5 points, and 4 points, respectively, and the total score for the three evaluation items (refreshing feeling, drinking response, and crisp aftertaste) was over 9 points.

[0080] These results demonstrate that the refreshing feeling, satisfying taste, and crisp aftertaste of the beverage are not affected by carbon dioxide pressure. Furthermore, the highly satisfying taste of the beverage is also not affected by carbon dioxide pressure.

[0081] [Example 7] To examine the effect of sweeteners used to adjust the sweetness of beverages on flavor, samples containing various sweeteners were prepared. Samples (Table 7) were prepared with fixed alcohol content, quasin content, total phenol content, acidity (as citric acid), sweetness, and carbon dioxide pressure. Acesulfame potassium, sucralose, high-fructose corn syrup, and starch syrup (Tetrap® (Hayashibara Co., Ltd.)) were used to adjust the sweetness.

[0082] Example 7-1: Lemon flavoring (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample. Acesulfame potassium was used to adjust the sweetness.

[0083] Example 7-2: A sample was prepared by dissolving lemon flavor (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and sucralose in carbonated water. Sucralose was used to adjust the sweetness.

[0084] Example 7-3: Lemon flavoring (alcohol-free (0.00% (v / v))), lemon juice, an acidulant, and fructose liquid were dissolved in carbonated water to prepare a sample. The fructose liquid was used to adjust the sweetness.

[0085] Example 7-4: Lemon flavoring (alcohol-free (0.00% (v / v))), lemon juice, acidulant, and starch syrup were dissolved in carbonated water to prepare a sample. Starch syrup was used to adjust the sweetness.

[0086] The above samples were subjected to sensory evaluation according to the method described in Example 1.

[0087] [Table 7]

[0088] In the range tested, regardless of which sweetener was used to adjust the sweetness, the individual evaluations of the refreshing feeling, satisfying feeling, and crisp aftertaste of the beverage exceeded 2 points, and the total score for the three evaluation items (refreshing feeling, satisfying feeling, and crisp aftertaste) exceeded 9 points.

[0089] These results demonstrate that the refreshing feeling, satisfying taste, and clean aftertaste of the beverage are not affected by the type of sweetener used. Furthermore, the highly satisfying taste of the beverage is also not affected by the type of sweetener used.

[0090] [Example 8] To investigate the influence of the alcohol source used in beverages on flavor, samples containing various alcohol sources were prepared. Samples with fixed alcohol content, quasin content, total phenol content, acidity (as citric acid), sweetness, and carbon dioxide pressure (Table 8) were prepared as follows. Various alcohol sources were used.

[0091] Example 8-1: A sample was prepared by dissolving beer (The Malt's (registered trademark) (Suntory Beer Co., Ltd.)) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water.

[0092] Example 8-2: A sample was prepared by dissolving a new genre (Kinmugi (registered trademark), Suntory Holdings Limited) as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water.

[0093] Example 8-3: Cider as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare a sample.

[0094] Example 8-4: A sample was prepared by dissolving whiskey as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water.

[0095] Example 8-5: A sample was prepared by dissolving vodka as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water.

[0096] Example 8-6: A sample was prepared by dissolving brandy as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water.

[0097] Example 8-7: A sample was prepared by dissolving gin as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water.

[0098] Example 8-8: A sample was prepared by dissolving tequila as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water.

[0099] Examples 8-9: Rum as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare samples.

[0100] Examples 8-10: Sake as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium were dissolved in carbonated water to prepare samples.

[0101] Examples 8-11: Samples were prepared by dissolving shochu as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water.

[0102] Examples 8-12: Samples were prepared by dissolving white wine as an alcohol source, lemon flavoring, lemon juice, an acidulant, and acesulfame potassium in carbonated water.

[0103] [Table 8]

[0104] In the range tested, regardless of which alcohol source was used to adjust the alcohol content, the individual evaluations of the refreshing feeling, satisfying feeling, and crisp aftertaste of the beverage exceeded 2 points, and the total score of the three evaluation items (refreshing feeling, satisfying feeling, and crisp aftertaste) exceeded 9 points. The taste of the beverage also resulted in a high level of satisfaction.

[0105] These results demonstrate that the refreshing feeling, satisfying taste, and crisp aftertaste of the beverage are not affected by the type of alcohol source used.Furthermore, the highly satisfying taste of the beverage is also not affected by the type of alcohol source used.

[0106] [Analysis method] In the present examples, when analysis of the components of each sample was required, it was carried out by the following method. (1) Acidity Using an automatic titrator (Mettler Toledo DL50), an aqueous solution of sodium hydroxide is added to the sample to neutralize it (pH 7.0). The amount of sodium hydroxide required for neutralization is used to calculate the acidity. The acidity is calculated as the amount of citric acid (calculated from the neutralization amount, assuming that all the acid in the beverage is citric acid).

[0107] (2) Sweetness Sweetness is the degree of sweetness based on the sweetness of sucrose, and corresponds to the sucrose concentration (w / v%) in a sucrose solution. Since sweetness varies depending on the sweet substance used, it is calculated using the value of each sweetness when sucrose is set to a sweetness of 1.

[0108] (3) Alcohol content (synonymous with alcohol percentage) The sample is filtered or ultrasonically treated to remove carbon dioxide from the beverage. The sample is then distilled over an open flame, and the density of the resulting distillate is measured at 15°C. The measured density is converted to alcohol content using "Table 2: Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Method (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007).

[0109] (4) Total phenol Equipment used A. Spectrophotometer (Shimadzu UV-2450) and 10 mm glass cell B. A constant temperature water bath that can maintain a temperature of 30±0.1℃

[0110] reagent A. Phenol reagent (Fujifilm Wako Pure Chemical Industries, Ltd., [clinical use] (#277-08891 or #279-08895)) is diluted 2-fold with distilled water and used. B. 10% anhydrous sodium carbonate solution (prepared by dissolving 100 g of anhydrous sodium carbonate (special reagent grade) in 1 L of water.) C. Gallic acid monohydrate (CAS. No: 5995-86-8), use grade 1 or higher.

[0111] Measurement method A. Put 8.3 ml of water into a test tube, add 0.2 ml of the sample on top, and stir to make it homogenous. B. Add 0.5 ml of phenol reagent. C. Add 1 ml of 10% anhydrous sodium carbonate solution within 5 minutes. D. Immediately stir to make uniform, then react at 30°C for 30 minutes. E. After the reaction is completed, the reaction mixture is transferred to a cell and the absorbance at 760 nm is measured using a spectrophotometer. F. Quantitation is carried out using a previously obtained calibration curve.

[0112] How to create a calibration curve A. Take exactly 110.5 mg of gallic acid monohydrate and dissolve it in water to make 100 ml (a 1000 mg / L solution of gallic acid). B. Using a volumetric pipette, accurately take 0, 10, 30, and 50 ml of each of the above diluted solutions, and further dilute with water to 100 ml to use as standard samples (0 mg / L, 100 mg / L, 300 mg / L, and 500 mg / L solutions, respectively). C. Measure the standard sample according to the above measurement method and measure the absorbance at each level. D. Create a calibration curve by plotting absorbance on the vertical axis and gallic acid concentration (mg / L) on the horizontal axis.

Claims

1. A packaged beverage, A quassin content of 0.08 ppm or more and 25 ppm or less; Total phenol content is 4.5 ppm or more, Alcohol content of 9.5% (v / v) or less; A sweetness level of 3.5 or less, and Acidity level is 0.08 or more, The packaged beverage.

2. 2. The bottled beverage according to claim 1, wherein the quassin content is 0.1 ppm or more.

3. 3. The bottled beverage according to claim 1, wherein the quassin content is 20 ppm or less.

4. The bottled beverage according to any one of claims 1 to 3, having a sweetness level of 3.0 or less.

5. The bottled beverage according to any one of claims 1 to 4, having a sourness of 0.1 or more.

6. The bottled beverage according to any one of claims 1 to 5, wherein the total phenol content is 7 ppm or more.

7. The bottled beverage according to any one of claims 1 to 6, having an alcohol content of 3.0% (v / v) or less.

8. The packaged beverage according to any one of claims 1 to 7, which is a non-alcoholic beverage.

9. A method for producing a bottled beverage, comprising the steps of: adjusting the quassin content to 0.08 ppm or more and 25 ppm or less; adjusting the total phenol content to 4.5 ppm or more; adjusting the alcohol content to 9.5% (v / v) or less; A step of adjusting the sweetness to 3.5 or less; A step of adjusting the acidity to 0.08 or more; The manufacturing method comprising:

10. A method for improving the satisfying taste of a packaged beverage, comprising: adjusting the quassin content to 0.08 ppm or more and 25 ppm or less; adjusting the total phenol content to 4.5 ppm or more; adjusting the alcohol content to 9.5% (v / v) or less; A step of adjusting the sweetness to 3.5 or less; A step of adjusting the acidity to 0.08 or more; The method comprising:

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