Container-packed alcoholic beverage and method for producing same

Abstract

To provide a container-packed alcoholic beverage to which body feeling is imparted or enhanced, and to provide a method for producing the same.SOLUTION: In the packaged alcoholic beverage containing sodium and phosphate, the sodium concentration is adjusted to 5 to 20mg / 100mL, and the phosphate concentration is adjusted to 0.001 to 0. 1w / v%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a bottled alcoholic beverage and a method for producing the same. [Background technology]

[0002] In recent years, the diversification of preferences for alcoholic beverages has led to a diversification of needs for alcoholic beverages, and various improvement techniques have been developed. For example, elements such as the depth of flavor known as "body" and the fruitiness in the case of fruit-flavored alcoholic beverages are major elements that characterize the impression of alcoholic beverages.

[0003] For example, Patent Document 1 describes a technology for improving the depth of flavor while suppressing the alcoholic taste and sourness of an alcoholic beverage by adjusting the salt content and sodium content of the alcoholic beverage to specific ranges, respectively. Patent Document 2 describes a technology for improving the depth of flavor while suppressing the alcoholic taste and sourness of an alcoholic beverage containing citric acid by adjusting the alcohol content to specific ranges and adjusting the sodium content derived from salt in the alcoholic beverage to specific ranges. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-176168 [Patent Document 2] Japanese Patent Application Publication No. 2018-46869

[0005] However, in alcoholic beverages, various flavors are produced by the interaction between various components derived from the raw materials and alcohol, so conventional methods may not be sufficient to impart a full-bodied feel to alcoholic beverages in accordance with the type of alcoholic beverage and consumer preferences, and finding additional methods has been a technical challenge. Summary of the Invention

[0006] Under these circumstances, the present inventors have discovered that the above problems can be solved by adjusting the sodium concentration in a bottled alcoholic beverage containing sodium and phosphoric acid to 5 to 20 mg / 100 mL and the phosphoric acid concentration to 0.001 to 0.1 w / v%. The present invention is based on this discovery.

[0007] Therefore, an object of the present invention is to provide a bottled alcoholic beverage having a full body or an enhanced full body, and a method for producing the same.

[0008] According to the present invention, the following inventions are provided. [1] A bottled alcoholic beverage containing sodium and phosphoric acid. The sodium concentration is 5 to 20 mg / 100 mL. The phosphoric acid concentration is 0.001 to 0.1 w / v%. The packaged alcoholic beverage. [2] The bottled alcoholic beverage according to [1], having an alcohol concentration of 5 to 10 v / v%. [3] The bottled alcoholic beverage according to [1] or [2], further containing an acidulant. [4] The bottled alcoholic beverage according to [3], wherein the acidulant contains at least one selected from the group consisting of citric acid, malic acid, and salts thereof. [5] The bottled alcoholic beverage according to any one of [1] to [4], wherein the sodium contains sodium derived from table salt. [6] The bottled alcoholic beverage according to any one of [1] to [5], further containing a high-intensity sweetener. [7] The bottled alcoholic beverage according to [6], wherein the high-intensity sweetener contains at least one selected from the group consisting of acesulfame potassium, sucralose, and aspartame. [8] The bottled alcoholic beverage according to any one of [1] to [7], further containing a rice-derived aroma component. [9] The bottled alcoholic beverage according to [8], wherein the rice-derived aroma component contains 4-vinylphenol.

[10] A method for producing a bottled alcoholic beverage containing sodium and phosphoric acid, adjusting the sodium content of the bottled alcoholic beverage to 5 to 20 mg / 100 mL; and adjusting the phosphoric acid content in the bottled alcoholic beverage to 0.001 to 0.1 w / v%. The manufacturing method comprising:

[11] A method for improving body sensation in a bottled alcoholic beverage containing sodium and phosphate, comprising: adjusting the sodium content of the bottled alcoholic beverage to 5 to 20 mg / 100 mL; and adjusting the phosphoric acid content in the bottled alcoholic beverage to 0.001 to 0.1 w / v%. The method comprising:

[0009] According to the present invention, there are provided a bottled alcoholic beverage having a full body or an enhanced full body, and a method for producing the same.

[0010] As used herein, the "body" of an alcoholic beverage refers to the sensation of richness and / or heaviness that evokes when drinking an alcoholic beverage. The term "body" also encompasses flavor qualities that are also described as "richness," "depth," "thickness," etc.

[0011] In this specification, "alcoholic beverage" refers to a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act of Japan, and "alcohol content" refers to the volume concentration of alcohol (ethanol) in the alcoholic beverage expressed as a percentage (i.e., v / v%). In this specification, "alcohol" means "ethanol" unless otherwise specified.

[0012] <Packaged alcoholic beverages> According to one aspect of the present invention, there is provided a bottled alcoholic beverage containing sodium and phosphate (hereinafter simply referred to as the "alcoholic beverage of the present invention"). The alcoholic beverage of the present invention is characterized by containing sodium and phosphate, with the respective contents adjusted to specific ranges.

[0013] In the alcoholic beverage of the present invention, sodium can be blended in various forms such as sodium itself, sodium salts, sodium ions, etc. These may be used alone or in combination of two or more.

[0014] As sodium, a sodium salt is preferably used. The sodium salt is not particularly limited as long as the effects of the present invention are achieved, but examples thereof include sodium chloride, sodium citrate, sodium tartrate, sodium lactate, sodium fumarate, sodium malate, sodium succinate, and sodium acetate.

[0015] The lower limit of the sodium content in the alcoholic beverage of the present invention is 5 mg / 100 mL, preferably 7 mg / 100 mL, more preferably 8 mg / 100 mL, even more preferably 10 mg / 100 mL, and particularly preferably 11 mg / 100 mL. Meanwhile, the upper limit of the sodium content in the alcoholic beverage of the present invention is 20 mg / 100 mL, preferably 18 mg / 100 mL, more preferably 16 mg / 100 mL, even more preferably 15 mg / 100 mL, and particularly preferably 13 mg / 100 mL. Furthermore, the sodium content in the alcoholic beverage of the present invention ranges from 5 to 20 mg / 100 mL, preferably 7 to 18 mg / 100 mL, more preferably 8 to 16 mg / 100 mL, even more preferably 10 to 15 mg / 100 mL, and particularly preferably 11 to 13 mg / 100 mL. The "sodium content" of the alcoholic beverage of the present invention refers to the content as sodium (i.e., when converted into the mass of simple sodium).

[0016] The sodium content in an alcoholic beverage can be measured, for example, by atomic absorption spectrometry. More specifically, it can be measured by the method for measuring sodium by atomic absorption spectrometry provided by the Japan Food Research Center.

[0017] The sodium content of an alcoholic beverage may be adjusted, for example, by adding sodium itself to the alcoholic beverage, by increasing or decreasing the amount of sodium-containing raw materials added to the alcoholic beverage, or by increasing or decreasing the content of raw materials that produce sodium during the production process of the alcoholic beverage. These adjustments may be made using one type alone or in combination of two or more types. In one embodiment, the sodium content is adjusted by adding a sodium salt to the alcoholic beverage of the present invention.

[0018] In one embodiment, the sodium contains sodium derived from table salt (sodium chloride). Generally, sodium salts such as sodium citrate and sodium succinate are used as sodium sources in beverages. However, because these sodium salts have buffering capacity, when they are added to a beverage, their buffering capacity tends to bring the pH of the beverage closer to neutral. Furthermore, since microorganisms generally grow particularly easily when the pH is near neutral, using sodium salts with buffering capacity can cause the pH of the beverage to approach neutral, which can lead to the problem of not being able to sufficiently inhibit the growth of microorganisms in the beverage. Therefore, by including sodium derived from table salt that does not have buffering capacity, a sufficient amount of sodium can be added to the alcoholic beverage without bringing the pH closer to neutral.

[0019] In the alcoholic beverage of the present invention, phosphoric acid can be blended in various forms such as phosphoric acid alone, phosphate salts, phosphate ions, etc. These may be used alone or in combination of two or more. As phosphoric acid, phosphoric acid alone is preferably used.

[0020] The lower limit of the phosphoric acid content in the alcoholic beverage of the present invention is 0.001 w / v%, preferably 0.002 w / v%, more preferably 0.003 w / v%, and even more preferably 0.003 w / v%. On the other hand, the upper limit of the sodium content in the alcoholic beverage of the present invention is 0.1 w / v%, preferably 0.09 w / v%, more preferably 0.08 w / v%, and even more preferably 0.075 w / v%. The phosphoric acid content in the alcoholic beverage of the present invention ranges from 0.001 to 0.1 w / v%, preferably 0.002 to 0.09 w / v%, more preferably 0.003 to 0.08 w / v%, and even more preferably 0.003 to 0.075 w / v%. The "phosphoric acid content" of the alcoholic beverage of the present invention refers to the content as phosphoric acid (i.e., when converted into the mass of phosphoric acid alone).

[0021] The content of phosphoric acid in an alcoholic beverage can be measured, for example, by a colorimetric method. More specifically, it can be measured by a phosphoric acid colorimetric method provided by BioAssay Systems.

[0022] The phosphoric acid content of an alcoholic beverage may be adjusted, for example, by adding phosphoric acid itself to the alcoholic beverage, by increasing or decreasing the amount of phosphoric acid-containing raw materials added to the alcoholic beverage, or by increasing or decreasing the content of raw materials that produce phosphoric acid during the production process of the alcoholic beverage. These adjustments may be made by one method alone or by combining two or more methods. In one embodiment, the phosphoric acid content is adjusted by adding phosphoric acid itself to the alcoholic beverage of the present invention.

[0023] In one embodiment, the alcoholic beverage of the present invention further contains an acidulant. The acidulant contained in the alcoholic beverage of the present invention can be one that is commonly used as an ingredient in alcoholic beverages. The acidulant may be used alone or in combination of two or more. The acidulant preferably contains at least one selected from the group consisting of citric acid, malic acid, and salts thereof, and more preferably contains either citric acid or sodium citrate, or both.

[0024] The content of the acidulant in the alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set depending on the type of acidulant, the types and contents of other ingredients, the desired taste and flavor of the alcoholic beverage, etc. The lower limit of the content of the acidulant in the alcoholic beverage of the present invention is, for example, 0.03 w / v%, preferably 0.05 w / v%, more preferably 0.08 w / v%, and even more preferably 0.1 w / v%. On the other hand, the upper limit of the content of the acidulant in the alcoholic beverage of the present invention is, for example, 0.9 w / v%, preferably 0.7 w / v%, more preferably 0.5 w / v%, and even more preferably 0.3 w / v%. The content of the acidulant in the alcoholic beverage of the present invention ranges, for example, from 0.03 to 0.9 w / v%, preferably from 0.05 to 0.7 w / v%, more preferably from 0.08 to 0.5 w / v%, and even more preferably from 0.1 to 0.3 w / v%. When two or more types of acidulants are used in combination, the content of the acidulants refers to the total content of the two or more types of acidulants.

[0025] The content of the acidulant may be adjusted by increasing or decreasing the amount of the compound itself as described above in the alcoholic beverage of the present invention, by increasing or decreasing the amount of a raw material containing the compound as described above in the alcoholic beverage of the present invention, or by increasing or decreasing the amount of a raw material that produces the compound as described above in the production process of the alcoholic beverage of the present invention. These adjustments may be made using one type alone or in combination of two or more types. In one embodiment, the content of the acidulant is adjusted by adding the compound itself as described above to the alcoholic beverage of the present invention.

[0026] The content of the acidulant in an alcoholic beverage can be measured, for example, by high performance liquid chromatography. More specifically, it can be measured by the sodium measurement method by atomic absorption spectrometry specified by the Japan Food Research Center.

[0027] In one embodiment, the alcoholic beverage of the present invention further contains a high-intensity sweetener. A high-intensity sweetener is a sweetener that, when held in the mouth in the same amount (mass) as sucrose, produces a sweetness that is several tens to several thousand times that of sucrose. The high-intensity sweetener contained in the alcoholic beverage of the present invention can be any of those that are commonly used as ingredients in alcoholic beverages. One high-intensity sweetener may be used alone, or two or more high-intensity sweeteners may be used in combination. By further containing a high-intensity sweetener in the alcoholic beverage, the body of the beverage can be further enhanced.

[0028] The high-intensity sweetener may be a natural high-intensity sweetener or a synthetic high-intensity sweetener, and examples thereof include aspartame, acesulfame potassium (acesulfame K), xylitol, D-xylose, glycyrrhizin and its acid and salts, saccharin, saccharin sodium, sucralose, D-sorbitol, stevia extract, stevia powder, thaumatin, abrusoside A, cyclocaryoside I, N-acetylglucosamine, L-arabinose, oligo-N-acetylglucosamine, licorice extract, enzyme-treated stevia, α-glucosyltransferase-treated stevia, enzyme-treated licorice, L-sorbose, neotame, Monk fruit extract, L-rhamnose, and D-ribose.

[0029] The content of the high-intensity sweetener in the alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set depending on the type of high-intensity sweetener, the types and contents of other ingredients, the desired taste and flavor of the alcoholic beverage, etc. When two or more high-intensity sweeteners are used in combination, the content of the high-intensity sweeteners refers to the total content of those two or more high-intensity sweeteners.

[0030] In one embodiment, acesulfame K and sucralose are used in combination as high-intensity sweeteners. In this case, the lower limit of the content of acesulfame K and sucralose in the alcoholic beverage of the present invention is, for example, 0.0001 w / v%, preferably 0.0002 w / v%, more preferably 0.0005 w / v%, even more preferably 0.0007 w / v%, and particularly preferably 0.0008 w / v%. On the other hand, the upper limit of the content of acesulfame K and sucralose in the alcoholic beverage of the present invention is, for example, 0.01 w / v%, preferably 0.008 w / v%, more preferably 0.007 w / v%, even more preferably 0.005 w / v%, and particularly preferably 0.002 w / v%. The ranges of the acesulfame K and sucralose contents in the alcoholic beverage of the present invention are, for example, 0.0001 to 0.01 w / v%, preferably 0.0002 to 0.008 w / v%, more preferably 0.0005 to 0.007 w / v%, even more preferably 0.0007 to 0.005 w / v%, and particularly preferably 0.0008 to 0.002 w / v%.

[0031] The content of the high-intensity sweetener may be adjusted by increasing or decreasing the amount of the compound itself as described above in the alcoholic beverage of the present invention, by increasing or decreasing the amount of a raw material containing the compound as described above in the alcoholic beverage of the present invention, or by increasing or decreasing the amount of a raw material that produces the compound as described above in the production process of the alcoholic beverage of the present invention. These adjustments may be made using one type alone or in combination of two or more types. In one embodiment, the content of the high-intensity sweetener is adjusted by adding the compound itself as described above to the alcoholic beverage of the present invention.

[0032] The content of high-intensity sweeteners in alcoholic beverages can be measured, for example, by liquid chromatography. More specifically, acesulfame K can be measured by the method specified in the "Analysis Methods for Food Additives in Foods" published by the Ministry of Health, Labor and Welfare of Japan, for "acesulfame potassium." Furthermore, sucralose can be measured by the method specified in the "Analysis Methods for Food Additives in Foods" published by the Ministry of Health, Labor and Welfare of Japan, for "sucralose."

[0033] In one embodiment, the alcoholic beverage of the present invention further contains a rice-derived aroma component. Examples of rice-derived aroma components include 4-vinylphenol. The rice-derived aroma components may be used alone or in combination of two or more. By further containing a rice-derived aroma component in the alcoholic beverage, the body of the beverage can be further enhanced.

[0034] The content of rice-derived aroma components in the alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set depending on the type of aroma component, the types and contents of other components, the desired taste and flavor of the alcoholic beverage, etc. When two or more aroma components are used in combination, the content of the aroma component refers to the total content of those two or more aroma components.

[0035] In one embodiment, the lower limit of the content of rice-derived aroma components in the alcoholic beverage of the present invention is, for example, 0.005 w / v%, preferably 0.007 w / v%, more preferably 0.01 w / v%, even more preferably 0.02 w / v%, and particularly preferably 0.04 w / v%. Meanwhile, the upper limit of the content of rice-derived aroma components in the alcoholic beverage of the present invention is, for example, 0.5 w / v%, preferably 0.3 w / v%, more preferably 0.1 w / v%, even more preferably 0.08 w / v%, and particularly preferably 0.07 w / v%. Furthermore, the content of rice-derived aroma components in the alcoholic beverage of the present invention ranges, for example, from 0.005 to 0.5 w / v%, preferably from 0.007 to 0.3 w / v%, more preferably from 0.01 to 0.1 w / v%, even more preferably from 0.02 to 0.08 w / v%, and particularly preferably from 0.04 to 0.07 w / v%.

[0036] The content of rice-derived aroma components may be adjusted by increasing or decreasing the amount of the above-described compounds themselves in the alcoholic beverage of the present invention, by increasing or decreasing the amount of raw materials containing the above-described compounds in the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that produce the above-described compounds in the production process of the alcoholic beverage of the present invention. These adjustments may be made singly or in combination of two or more. In one embodiment, the content of rice-derived aroma components is adjusted by adding the above-described compounds themselves to the alcoholic beverage of the present invention.

[0037] In one embodiment, the rice-derived aroma components are used in the form of an extract from rice (rice extract). The rice extract may be a commercially available product or one prepared as appropriate. The method for preparing the rice extract is not particularly limited, but examples include a method in which oil or fat is added to the raw rice, followed by heating and extraction, followed by further extraction with ethanol. The ethanol used for extraction may have an alcohol content of, for example, 50 to 70 v / v % or 70 to 95 v / v %.

[0038] The rice extract can be prepared, for example, according to the following procedure. First, 100 g of medium-chain triglyceride oil (MCT oil) is added to 20 g of rice flour, and the mixture is heated in an extraction kettle while thoroughly stirring using a scraping propeller, and hot extraction is performed at 140°C for 30 minutes. After extraction is complete, cooling water is passed through the outside of the extraction kettle to cool to 40°C, and then 2000 g of ethanol with an alcohol content of 50 to 95 v / v% is added. The mixture is stirred at room temperature for 30 minutes, cooled, and the solids are filtered off to obtain the rice extract. The resulting extract may be used as is, or may be powdered as needed.

[0039] The content of rice-derived aroma components in an alcoholic beverage can be measured, for example, by gas chromatography-mass spectrometry (GC-MS).

[0040] The alcohol concentration in the alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 1 to 30 v / v%, preferably 3 to 20 v / v%, more preferably 4 to 15 v / v%, and even more preferably 5 to 10 v / v%.

[0041] The alcohol concentration in the alcoholic beverage of the present invention can be measured using gas chromatography in accordance with the method prescribed by the National Tax Agency of Japan ("National Tax Agency Prescribed Analytical Methods" issued by the National Tax Agency of Japan).

[0042] The alcohol concentration may be adjusted by blending ethanol itself into the alcoholic beverage of the present invention, by blending an ethanol-containing raw material into the alcoholic beverage of the present invention, or by blending a raw material that produces ethanol during the production process of the alcoholic beverage of the present invention. These adjustments may be performed using one type of raw material alone, or two or more types in combination. When increasing or decreasing the content of ethanol-containing raw materials in the alcoholic beverage of the present invention, such ethanol-containing raw materials are not particularly limited as long as they are raw materials whose safety as food has been confirmed, and examples include raw material alcohol, distilled spirits, and fermented products of grain or fruit components (e.g., fruit juice). Ethanol-containing raw materials may be used alone, or two or more types may be used in combination. Examples of distilled spirits that can be used include vodka, shochu, tequila, rum, gin, and whiskey. In one embodiment, the alcohol concentration of the alcoholic beverage of the present invention is adjusted by blending raw material alcohol into the alcoholic beverage of the present invention. Gin is a clear, colorless distilled alcoholic beverage made by adding flavor components (botanical components) from roots, bark, and tree bark to a distillate that is obtained by saccharifying, fermenting, and distilling grains such as barley, rye, and potatoes, and further distilling the resulting liquid.The botanical components include juniper berries.Therefore, the gin contained in the alcoholic beverage of the present invention uses botanicals as an ingredient and contains at least juniper berries as the botanical.

[0043] Examples of alcoholic beverages of the present invention include blended alcoholic beverages, brewed alcoholic beverages, and distilled alcoholic beverages, with blended alcoholic beverages being preferred. Blended alcoholic beverages are a general term for alcoholic beverages that are neither brewed nor distilled alcoholic beverages (e.g., chuhai, sours, RTDs, RTSs, infused alcoholic beverages, liqueurs, etc.), and include "blend alcoholic beverages" under the Liquor Tax Act of Japan.

[0044] The alcoholic beverage of the present invention includes those classified as liqueurs and spirits. Liqueurs, as defined by the Liquor Tax Act, are alcoholic beverages made from alcoholic beverages and sugars or other ingredients (including alcoholic beverages) with an extract content of 2% or higher. The alcoholic beverage of the present invention may be one in which carbon dioxide is injected, i.e., a carbonated beverage. The carbon dioxide pressure can be adjusted as desired, for example, within the range of 0.05 to 0.24 MPa (gas pressure at 20°C). According to one embodiment, the alcoholic beverage of the present invention may be an alcoholic beverage with an adjusted sugar concentration, for example, a sugar concentration of less than 0.5 g / 100 mL, which corresponds to "zero sugar" as defined by the Food Labeling Standards of the Consumer Affairs Agency of Japan.

[0045] The pH of the alcoholic beverage of the present invention is not particularly limited, but is preferably 3.0 to 7.0.

[0046] The alcoholic beverage of the present invention may contain other ingredients used in the production of beverages, such as sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar, sugar alcohols, etc.), acidulants (e.g., tartaric acid, itaconic acid, fumaric acid, adipic acid, acetic acid, or salts thereof, etc.), colorants, flavorings, and food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.).

[0047] The alcoholic beverage of the present invention can be provided as a packaged beverage. The container used for the alcoholic beverage of the present invention is not particularly limited as long as it is a container commonly used for filling beverages, and examples thereof include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc. Metal cans, barrels, plastic bottles (e.g., PET bottles), and bottles are preferably used as containers.

[0048] <Production method of bottled alcoholic beverages> According to another aspect of the present invention, there is provided a method for producing a bottled alcoholic beverage containing sodium and phosphate, which has been given or enhanced body (hereinafter also referred to simply as the "production method of the present invention").

[0049] The production method of the present invention includes (a) a step of adjusting the sodium content in a bottled alcoholic beverage to 5 to 20 mg / 100 mL, and (b) a step of adjusting the phosphoric acid content in a bottled alcoholic beverage to 0.001 to 0.1 w / v%.

[0050] The method for adjusting the sodium content of the bottled alcoholic beverage to 5 to 20 mg / 100 mL in step (a) is not particularly limited, and may be adjusted by increasing or decreasing the amount of sodium itself blended into the alcoholic beverage, by increasing or decreasing the amount of sodium-containing raw materials blended into the alcoholic beverage, or by increasing or decreasing the content of raw materials that produce sodium during the production process of the alcoholic beverage. These adjustments may be performed alone or in combination of two or more.

[0051] The method for adjusting the phosphoric acid content of the bottled alcoholic beverage to 0.001 to 0.1 w / v% in step (b) is not particularly limited, and may be adjusted by increasing or decreasing the amount of phosphoric acid itself blended into the alcoholic beverage, by increasing or decreasing the amount of a raw material containing phosphoric acid blended into the alcoholic beverage, or by increasing or decreasing the amount of a raw material that generates phosphoric acid during the production process of the alcoholic beverage. These adjustments may be performed alone or in combination of two or more.

[0052] <Method for improving the body of bottled alcoholic beverages> According to another aspect of the present invention, there is provided a method for imparting or enhancing body to a bottled alcoholic beverage (hereinafter also simply referred to as the "method of the present invention").

[0053] The production method of the present invention includes (a) a step of adjusting the sodium content of the bottled alcoholic beverage to 5 to 20 mg / 100 mL, and (b) a step of adjusting the phosphoric acid content of the bottled alcoholic beverage to 0.001 to 0.1 w / v%. Both steps (a) and (b) can be carried out in the same manner as described in the production method of the present invention described above. [Example]

[0054] The present invention will be explained in more detail below based on examples, but the present invention is not limited to these examples.

[0055] Example 1: Examination of the correlation between sodium and phosphate content and body sensation in alcoholic beverages The following raw materials were prepared as the raw materials shown in Table 1. Alcohol: Alcohol for drinking citric acid Sodium citrate salt Acesulfame K Sucralose rice extract

[0056] Next, the components shown in Table 1 were mixed to the amounts shown in the same table to prepare alcoholic beverage samples for Test Plots 1 to 13. The sodium and phosphate concentrations of the alcoholic beverage samples for each test plot are shown in Table 1. [Table 1]

[0057] A trained panel of five members conducted a sensory evaluation of the "body feel" of the alcoholic beverage samples from test plots 2 to 13 according to the following evaluation criteria (scores in 0.5 increments), using the alcoholic beverage sample from test plot 1 as the standard. The results are shown in Table 1 as "mean ± standard deviation." 1: Similar to test area 1. 2: A slight increase can be seen by successive comparison with Test 1. 3: Continuous comparison with test area 1 shows that the effect is enhanced. 4: It is clear that there is an increase even without comparing with Test Area 1. 5: It is clear that there is a clear increase even without comparing with Test Area 1.

[0058] The results shown in Table 1 show that test plots 2 to 4, in which only the sodium content was increased compared to test plot 1, and test plots 5 to 7, in which only the phosphate content was increased, had an enhanced body compared to test plot 1. Furthermore, test plots 8 to 10, in which the sodium and phosphate contents were increased compared to test plot 1, not only had an enhanced body compared to test plot 1, but also had a synergistically enhanced body compared to test plots 2 to 4 and 5 to 7, which had equivalent sodium or phosphate contents.

[0059] Furthermore, the results shown in Table 1 indicate that Test Plot 11, which has increased sodium and phosphate contents and an increased sweetener content compared to Test Plot 1, has an even more enhanced body than Test Plots 8 to 10, which have a synergistically enhanced body. Furthermore, Test Plot 12, which has increased sodium and phosphate contents and an increased sweetener and rice flavor content compared to Test Plot 1, has an even more enhanced body than Test Plot 11.

[0060] Furthermore, it can be seen that Test Plot 13, which is the same as Test Plot 9 except that the alcohol concentration is 7 v / v%, also has an enhanced body compared to Test Plot 1.

[0061] A trained panel of five members conducted sensory evaluations of the alcoholic beverage samples from test plots 2 to 13, using the alcoholic beverage sample from test plot 1 as the standard, according to the following evaluation criteria (scores in 0.5 increments) for "alcoholic sharpness," "throat burning sensation," and "alcoholic odor (unpleasant aroma)." The results are shown in Table 1 as "mean ± standard deviation." 1: Similar to test area 1. 2: A slight weakening can be seen by comparing consecutively with Test Area 1. 3: A continuous comparison with test area 1 shows that the effect has weakened. 4: It is clear that the effect has been weakened even without comparing it with Test Area 1. 5: It is clear that the effect has been clearly attenuated even without comparing it with Test Area 1.

[0062] The results shown in Table 1 show that in Test Areas 2 to 4, in which only the sodium content was increased, and Test Areas 5 to 7, in which only the phosphate content was increased, compared to Test Area 1, the alcoholic spiciness, the burning sensation in the throat, and the alcoholic odor (unpleasant aroma) were all reduced compared to Test Area 1. Furthermore, in Test Areas 8 to 10, in which the sodium and phosphate contents were increased compared to Test Area 1, not only were the alcoholic spiciness, the burning sensation in the throat, and the alcoholic odor (unpleasant aroma) all reduced compared to Test Area 1, but also in comparison to Test Areas 2 to 4 and Test Areas 5 to 7, which had equivalent sodium or phosphate contents, the alcoholic spiciness, the burning sensation in the throat, and the alcoholic odor (unpleasant aroma) were all reduced.

Claims

1. A packaged alcoholic beverage containing sodium and phosphoric acid. The sodium concentration is 5 to 20 mg / 100 mL, The phosphoric acid concentration is 0.001 to 0.1 w / v%. The packaged alcoholic beverage.

2. The bottled alcoholic beverage according to claim 1, having an alcohol concentration of 5 to 10 v / v%.

3. The bottled alcoholic beverage according to claim 1, further comprising an acidulant.

4. 4. The bottled alcoholic beverage according to claim 3, wherein the acidulant comprises at least one selected from the group consisting of citric acid, malic acid, and salts thereof.

5. The bottled alcoholic beverage according to claim 1, wherein the sodium comprises sodium derived from table salt.

6. The bottled alcoholic beverage according to claim 1, further comprising a high-intensity sweetener.

7. 7. The bottled alcoholic beverage according to claim 6, wherein the high-intensity sweetener comprises at least one selected from the group consisting of acesulfame potassium, sucralose, and aspartame.

8. The bottled alcoholic beverage according to claim 1, further comprising a rice-derived aroma component.

9. The bottled alcoholic beverage according to claim 8, wherein the rice-derived aroma component contains 4-vinylphenol.

10. A method for producing a bottled alcoholic beverage containing sodium and phosphoric acid, comprising: Adjusting the sodium content of the bottled alcoholic beverage to 5 to 20 mg / 100 mL; and adjusting the phosphoric acid content in the bottled alcoholic beverage to 0.001 to 0.1 w / v% The manufacturing method comprising:

11. A method for improving body sensation in a bottled alcoholic beverage containing sodium and phosphate, comprising: Adjusting the sodium content of the bottled alcoholic beverage to 5 to 20 mg / 100 mL; and adjusting the phosphoric acid content in the bottled alcoholic beverage to 0.001 to 0.1 w / v% The method comprising:

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