Container-packed alcoholic beverage and method for producing same
By adjusting sodium and tartaric acid content in bottled fruit juice-flavored alcoholic beverages, the richness of flavor and alcoholic feel are enhanced.
Patent Information
- Application Number
- JP2024102427
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-06-25
- Publication Date
- 2026-01-14
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
There is a demand for further enhancement of the richness of flavor and alcoholic feel in fruit juice-flavored alcoholic beverages.
Adjusting the sodium content to 0.001 to 0.1 w/v% and tartaric acid content to 0.001 to 0.5 w/v% in bottled fruit juice-flavored alcoholic beverages.
The method enhances the depth of flavor and alcoholic feel in the beverages.
Smart Images
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Abstract
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 technologies have been developed. For example, factors such as the richness of the flavor in the case of fruit-flavored alcoholic beverages and the alcoholic feeling resulting from the unique aroma and taste of alcohol are major factors that characterize the impression of alcoholic beverages.
[0003] For example, Patent Document 1 describes a technique for enhancing the bitterness and fruity flavor of citrus alcoholic beverages by blending L-tartaric acid into the beverages. [Prior art documents] [Patent documents]
[0004] [Patent Document 1] Patent Publication No. 2021-122258
[0005] However, there is a demand for further enhancement of the richness of flavor and alcoholic feel in alcoholic beverages, particularly fruit juice-flavored alcoholic beverages, and finding a method to achieve this remains a continuing technical challenge. Summary of the Invention
[0006] Under these circumstances, the present inventors have discovered that the above-mentioned problems can be solved by adjusting the sodium content of a bottled fruit juice-flavored alcoholic beverage to 0.001 to 0.1 w / v% and the tartaric acid content to 0.001 to 0.5 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 that has a rich flavor and alcoholic feel imparted or enhanced, and a method for producing the same.
[0008] According to the present invention, the following inventions are provided. [1] A fruit juice-flavored packaged alcoholic beverage The sodium content is 0.001 to 0.1 w / v%, The tartaric acid content is 0.001 to 0.5 w / v%. The packaged alcoholic beverage. [2] The bottled alcoholic beverage according to [1], having an alcohol content of 1 to 9 v / v%. [3] The bottled alcoholic beverage according to [1] or [2], further containing at least one fruit juice selected from the group consisting of grape, peach, and lemon. [4] The bottled alcoholic beverage according to any one of [1] to [3], further containing salt. [5] The bottled alcoholic beverage according to [4], wherein the salt is sun-dried salt. [6] A method for producing a fruit juice-flavored bottled alcoholic beverage, comprising: adjusting the sodium content of the bottled alcoholic beverage to 0.001 to 0.1 w / v%; and adjusting the content of tartaric acid in the bottled alcoholic beverage to 0.001 to 0.5 w / v%. The manufacturing method comprising: [7] The method of manufacturing according to [6], wherein the fruit juice-flavored bottled alcoholic beverage contains at least one fruit juice selected from the group consisting of grape, peach, and lemon. [8] A method for improving the depth of flavor in a bottled alcoholic beverage flavored with fruit juice, comprising: adjusting the sodium content of the bottled alcoholic beverage to 0.001 to 0.1 w / v%; and adjusting the content of tartaric acid in the bottled alcoholic beverage to 0.001 to 0.5 w / v%. The method comprising: [9] The method according to [8], wherein the fruit juice-flavored bottled alcoholic beverage contains at least one fruit juice selected from the group consisting of grape, peach, and lemon.
[0009] According to the present invention, there are provided a packaged alcoholic beverage having a rich flavor and an enhanced alcoholic feel, and a method for producing the same.
[0010] In this specification, the "depth of flavor" of an alcoholic beverage refers to the flavor sensation recognized by the breadth, complexity, and fullness of the flavor felt when consuming an alcoholic beverage. Furthermore, the "alcoholic flavor" of an alcoholic beverage refers to the alcoholic-like flavor felt when judging the aroma and taste comprehensively, and refers to the flavor sensation resulting from the aroma and taste unique to alcohol felt when consuming an alcoholic beverage (alcohol).
[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 fruit juice-flavored alcoholic beverage (hereinafter also referred to simply as the "alcoholic beverage of the present invention"). The alcoholic beverage of the present invention is characterized by containing sodium and tartaric acid, each of which has its content adjusted to a specific range.
[0013] The alcoholic beverage of the present invention may or may not contain fruit juice. In one embodiment, the alcoholic beverage of the present invention contains fruit juice.
[0014] The fruit juice used in the alcoholic beverage of the present invention can be either cloudy or clear fruit juice, or a mixture of cloudy and clear fruit juices. Furthermore, either straight or reconstituted fruit juice from concentrate can be used, or a mixture of straight and concentrated fruit juices can be used. Furthermore, the fruit juice can be either fruit juice that does not contain peel, crushed fruit juice, or its oil, or fruit juice that contains peel, crushed fruit juice, or its oil, or a mixture of these can be used. Furthermore, the fruit juice can be either fruit juice whose components have not been fermented (unfermented fruit juice), or fruit juice whose components have been fermented in part or in whole (fermented fruit juice), or a mixture of these can be used.
[0015] Examples of fruit juices that can be used in the alcoholic beverage of the present invention include orange juice, grapefruit juice, lemon juice, lime juice, mandarin orange juice, yuzu juice, kabosu juice, iyokan juice, blackcurrant juice, mango juice, apple juice, pear juice, tropical fruit juices (pineapple juice, guava juice, banana juice, acerola juice, papaya juice, passion fruit juice, lychee juice, etc.), grape juice, blueberry juice, raspberry juice, red raspberry juice, peach juice, watermelon juice, strawberry juice, melon juice, and other fruit juices (plum juice, pear juice, apricot juice, plum juice, kiwi fruit juice, cherry juice, chestnut juice, etc.). These fruit juices may be used alone or in combination of two or more. In one embodiment, the fruit juice contains at least one selected from the group consisting of grape juice, peach juice, and lemon juice.
[0016] The content of fruit juice 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, for example, 0.1 to 10 w / v%, 0.1 to 8 w / v%, 0.3 to 5 w / v%, 0.5 to 3 w / v%, etc.
[0017] 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.
[0018] 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.
[0019] The lower limit of the sodium content in the alcoholic beverage of the present invention is 0.001 w / v%, preferably 0.003 w / v%, and more preferably 0.005 w / v%. Meanwhile, the upper limit of the sodium content in the alcoholic beverage of the present invention is 0.1 w / v%, preferably 0.08 w / v%, and more preferably 0.05 w / v%. Furthermore, the range of the sodium content in the alcoholic beverage of the present invention is 0.001 to 0.1 w / v%, preferably 0.003 to 0.08 w / v%, and more preferably 0.005 to 0.05 w / v%. Note that 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).
[0020] 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.
[0021] 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.
[0022] In the alcoholic beverage of the present invention, tartaric acid can be blended in various forms, such as tartaric acid alone, tartrate salts, tartrate ions, etc. These may be used alone or in combination of two or more. Tartaric acid is preferably used alone.
[0023] The lower limit of the tartaric acid content in the alcoholic beverage of the present invention is 0.001 w / v%, preferably 0.003 w / v%, and more preferably 0.005 w / v%. Meanwhile, the upper limit of the tartaric acid content in the alcoholic beverage of the present invention is 0.5 w / v%, preferably 0.3 w / v%, and more preferably 0.1 w / v%. Furthermore, the range of the tartaric acid content in the alcoholic beverage of the present invention is 0.001 to 0.5 w / v%, preferably 0.003 to 0.3 w / v%, and more preferably 0.005 to 0.1 w / v%. Note that the "tartaric acid content" of the alcoholic beverage of the present invention refers to the content as tartaric acid (i.e., when converted into the mass of tartaric acid alone).
[0024] The content of tartaric acid in alcoholic beverages can be measured by neutralization titration.
[0025] The content of tartaric acid in an alcoholic beverage may be adjusted, for example, by adding tartaric acid itself to the alcoholic beverage, by increasing or decreasing the amount of raw materials containing tartaric acid added to the alcoholic beverage, or by increasing or decreasing the content of raw materials that produce tartaric acid during the production process of the alcoholic beverage. These adjustments may be performed by one method alone or by combining two or more methods. In one embodiment, the content of tartaric acid is adjusted by adding tartaric acid itself to the alcoholic beverage of the present invention.
[0026] In one embodiment, the alcoholic beverage of the present invention further contains salt, which can further enhance the depth of flavor and alcoholic feel of the alcoholic beverage.
[0027] The salt contained in the alcoholic beverage of the present invention can be any salt commonly used as a raw material for alcoholic beverages. Examples of salt include refined salt, rock salt, solar salt, salt obtained by concentrating seawater using methods such as membrane concentration salt production or beach salt production, and lake salt collected from salt lakes. One type of salt may be used alone, or two or more types may be used in combination. In one embodiment, the salt contains solar salt. By including solar salt in the salt, the depth of flavor can be further enhanced.
[0028] 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, 0.1 to 30 v / v%, preferably 1 to 20 v / v%, more preferably 1 to 10 v / v%, and even more preferably 1 to 9 v / v%.
[0029] 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).
[0030] 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.
[0031] 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.
[0032] 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 at least two percent. 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 of the present invention, 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.
[0033] The pH of the alcoholic beverage of the present invention is not particularly limited, but is preferably 3.0 to 7.0.
[0034] 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, high-fructose syrup, sugar alcohols, and high-intensity sweeteners), acidulants (e.g., citric acid, malic acid, lactic acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, and salts thereof), colorings, and food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants, thickening and stabilizing agents, emulsifiers, dietary fiber, and pH adjusters).
[0035] 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.
[0036] <Production method of bottled alcoholic beverages> According to another aspect of the present invention, there is provided a method for producing a bottled fruit juice-flavored alcoholic beverage that has a rich taste and an alcoholic feel that is imparted or enhanced (hereinafter also simply referred to as the "production method of the present invention").
[0037] The production method of the present invention includes (a) a step of adjusting the sodium content in a bottled alcoholic beverage to 0.001 to 0.1 w / v%, and (b) a step of adjusting the tartaric acid content in a bottled alcoholic beverage to 0.001 to 0.5 w / v%.
[0038] The method for adjusting the sodium content of the bottled alcoholic beverage to 0.001 to 0.1 w / v% 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.
[0039] The method for adjusting the tartaric acid content in the bottled alcoholic beverage to 0.001 to 0.5 w / v% in step (b) is not particularly limited, and may be adjusted by increasing or decreasing the amount of tartaric acid itself blended into the alcoholic beverage, by increasing or decreasing the amount of a raw material containing tartaric acid blended into the alcoholic beverage, or by increasing or decreasing the amount of a raw material that produces tartaric acid during the production process of the alcoholic beverage. These adjustments may be performed alone or in combination of two or more.
[0040] <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").
[0041] The production method of the present invention includes (a) a step of adjusting the sodium content of the bottled alcoholic beverage to 0.001 to 0.1 w / v%, and (b) a step of adjusting the tartaric acid content of the bottled alcoholic beverage to 0.001 to 0.5 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]
[0042] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples. In each example, the tartaric acid and sodium contents of alcoholic beverage samples were measured by neutralization titration and the sodium measurement method by atomic absorption spectrometry specified by the Japan Food Research Center, a general incorporated foundation, respectively.
[0043] Example 1: Examination of the correlation between sodium and tartaric acid content in alcoholic beverages and the depth of flavor and alcoholic sensation 1 The following raw materials were prepared as the raw materials shown in Table 1. alcohol tartaric acid salt Trisodium Citrate Disodium succinate
[0044] Next, alcohol, tartaric acid, and salt were mixed so that the amounts of each ingredient shown in Table 1 were added, and trisodium citrate and disodium succinate were added in the prescribed proportions so that the sodium content was as shown in Table 1, and the mixture was mixed to prepare approximately five-fold concentrated syrups. Next, each concentrated syrup was diluted with carbonated water, and concentrated grape juice (0.4711 w / v%) was added as fruit juice, to prepare each alcoholic beverage sample of Test Plot 1-0 and Test Plots 1-1 to 16. The sodium content and tartaric acid content of the alcoholic beverage samples of each test plot are shown in Table 1. [Table 1]
[0045] For each of the alcoholic beverage samples from Test Plot 1-0 and Test Plots 1-1 to 1-16, a trained panel of four members conducted a sensory evaluation of "depth of flavor" and "alcoholic sensation" according to the following evaluation criteria (scores in 0.5 increments), with the alcoholic beverage sample from Test Plot 1-0 as the standard. The results are shown in Table 1 as "mean ± standard deviation." 1: Similar to test area 1-0. 2: A slight increase can be seen by successive comparison with test area 1-0. 3: A slight increase can be seen when compared with test area 1-0. 4: It can be seen that there is an increase when compared with test area 1-0. 5: It is clear that there is an increase even without comparing with test area 1-0. 6: It is clear that there is a clear increase even without comparing with test area 1-0. 7: It is clear that there is a significant increase even without comparing with test area 1-0.
[0046] The results shown in Table 1 indicate that in test plots 1-1 to 1-4, where only the tartaric acid content is increased compared to test plot 1-0, the depth of flavor and the alcoholic sensation are enhanced compared to test plot 1-0. Furthermore, in test plots 1-5 to 1-16, where the sodium and tartaric acid contents are increased compared to test plot 1-0, the depth of flavor and the alcoholic sensation are enhanced compared to test plot 1-0. Furthermore, a comparison of test plots 1-1 to 1-4 with test plots 1-5 to 1-8, test plots 1-9 to 1-12, and test plots 1-13 to 1-16, which have the same tartaric acid content, indicates that the depth of flavor and the alcoholic sensation are further enhanced or maintained at the same level by increasing the sodium content, even if the tartaric acid content is the same.
[0047] Example 2: Examination of the correlation between sodium and tartaric acid content in alcoholic beverages and the depth of flavor and alcoholic sensation 2 Alcohol, tartaric acid, and salt were mixed so that the components shown in Table 2 were added in the amounts shown in the table, and trisodium citrate and disodium succinate were then added in the prescribed proportions to achieve the sodium content shown in Table 2, followed by mixing to prepare approximately five-fold concentrated syrups. Next, each concentrated syrup was diluted with carbonated water, and concentrated lemon juice (0.3911 w / v%) was added as fruit juice to prepare the alcoholic beverage samples of Test Plots 2-1 to 2-2. The sodium and tartaric acid contents of the alcoholic beverage samples of each test plot are shown in Table 2. The components shown in Table 2 are the same as those used in Example 1. [Table 2]
[0048] Test Plot 2-0 (alcohol 3 v / v%, tartaric acid 0 w / v%, salt 0 w / v%, sodium 0.027 w / v%) was prepared, and a sensory evaluation was conducted on each alcoholic beverage sample from Test Plot 2-0 and Test Plots 2-1 to 2-2. Specifically, a trained panel of four members conducted a sensory evaluation of "depth of flavor" and "alcoholic sensation" using the alcoholic beverage sample from Test Plot 2-0 as the standard, according to the same evaluation criteria as in Example 1. The results are shown in Table 2 as "mean value ± standard deviation."
[0049] The results shown in Table 2 show that Test Plot 2-1, in which only the tartaric acid content was increased compared to Test Plot 2-0, had a richer taste and a stronger alcoholic feel than Test Plot 2-0. Furthermore, Test Plot 2-2, in which the sodium and tartaric acid contents were increased compared to Test Plot 2-0, not only had a richer taste and a stronger alcoholic feel than Test Plot 2-0, but also had a stronger taste and an even stronger alcoholic feel than Test Plot 2-1, which had the same tartaric acid content.
[0050] Example 3: Examination of the correlation between sodium and tartaric acid content in alcoholic beverages and the depth of flavor and alcoholic sensation 3 Alcohol, tartaric acid, and salt were mixed so that the components shown in Table 3 were added in the amounts shown in the table, and trisodium citrate and disodium succinate were then added in the prescribed proportions to achieve the sodium content shown in Table 3, followed by mixing to prepare approximately five-fold concentrated syrups. Next, each concentrated syrup was diluted with carbonated water and concentrated peach juice (0.2489 w / v%) was added as fruit juice to prepare the alcoholic beverage samples of Test Plots 3-1 to 3-2. The sodium and tartaric acid contents of the alcoholic beverage samples of each test plot are shown in Table 3. The components shown in Table 3 are the same as those used in Example 1. [Table 3]
[0051] Test Plot 3-0 (alcohol 3 v / v%, tartaric acid 0 w / v%, salt 0 w / v%, sodium 0.027 w / v%) was prepared, and a sensory evaluation was conducted on each alcoholic beverage sample from Test Plot 3-0 and Test Plots 3-1 to 3-2. Specifically, a trained panel of four members conducted a sensory evaluation of "depth of flavor" and "alcoholic sensation" using the alcoholic beverage sample from Test Plot 3-0 as the standard, according to the same evaluation criteria as in Example 1. The results are shown in Table 3 as "mean ± standard deviation."
[0052] The results shown in Table 3 show that Test Plot 3-1, in which only the tartaric acid content was increased compared to Test Plot 3-0, had a richer taste and a stronger alcoholic feel than Test Plot 3-0. Furthermore, Test Plot 3-2, in which the sodium and tartaric acid contents were increased compared to Test Plot 3-0, not only had a richer taste and a stronger alcoholic feel than Test Plot 3-0, but also had a stronger taste and an even stronger alcoholic feel than Test Plot 3-1, which had the same tartaric acid content.
[0053] Example 4: Examination of the correlation between sodium and tartaric acid content in alcoholic beverages and the depth of flavor and alcoholic sensation 4 Alcohol, tartaric acid, and salt were mixed so that the components shown in Table 4 were added in the amounts shown in the table, and trisodium citrate and disodium succinate were then added in the prescribed proportions to achieve the sodium content shown in Table 4, followed by mixing to prepare approximately five-fold concentrated syrups. Next, each concentrated syrup was diluted with carbonated water and concentrated grape juice (0.4711 w / v%) was added as fruit juice to prepare the alcoholic beverage samples of Test Plot 4-0 and Test Plots 4-1 to 4-9. The sodium content and tartaric acid content of the alcoholic beverage samples of each test plot are shown in Table 4. The components shown in Table 4 are the same as those used in Example 1. [Table 4]
[0054] For each of the alcoholic beverage samples from Test Plot 4-0 and Test Plots 4-1 to 4-9, a sensory evaluation of "depth of flavor" and "alcoholic sensation" was performed by four trained panelists, using the alcoholic beverage sample from Test Plot 4-0 as the standard, according to the same evaluation criteria as in Example 1. The results are shown in Table 4 as "mean value ± standard deviation."
[0055] The results shown in Table 4 indicate that in test plots 4-1 to 4-3, where only the tartaric acid content was increased compared to test plot 4-0, the depth of flavor and the alcoholic sensation were enhanced compared to test plot 4-0. Furthermore, in test plots 4-4 to 4-9, where the sodium and tartaric acid contents were increased compared to test plot 4-0, the depth of flavor and the alcoholic sensation were enhanced compared to test plot 4-0. Furthermore, a comparison of test plots 4-1 to 4-4 with test plots 4-4 to 4-6 and test plots 4-7 to 4-9, which have the same tartaric acid content, indicates that even if the tartaric acid content is the same, the depth of flavor and the alcoholic sensation are further enhanced or maintained at the same level by increasing the sodium content.
[0056] Example 5: Examination of the correlation between sodium and tartaric acid content in alcoholic beverages and the depth of flavor and alcoholic sensation 5 Alcohol, tartaric acid, and salt were mixed so that the components shown in Table 5 were added in the amounts shown in the table, and trisodium citrate and disodium succinate were then added in the prescribed proportions to achieve the sodium content shown in Table 5, followed by mixing to prepare approximately five-fold concentrated syrups. Next, each concentrated syrup was diluted with carbonated water and concentrated grape juice (0.4711 w / v%) was added as fruit juice to prepare the alcoholic beverage samples of test plots 5-1 to 5-9. The sodium content and tartaric acid content of the alcoholic beverage samples of each test plot are shown in Table 5. The components shown in Table 5 are the same as those used in Example 1. [Table 5]
[0057] For each of the alcoholic beverage samples from Test Plots 5-1 to 5-9, a sensory evaluation of "depth of flavor" and "alcoholic sensation" was performed by four trained panelists, using the alcoholic beverage sample from Test Plot 5-1 as the standard, according to the same evaluation criteria as in Example 1. The results are shown in Table 5 as "mean value ± standard deviation."
[0058] The results shown in Table 5 indicate that compared to Test Plot 5-1, Test Plots 5-2 to 5-3, in which only the tartaric acid content was increased, had a stronger flavor and a stronger alcoholic feel. Furthermore, a comparison of Test Plots 5-1 to 5-3, which have the same tartaric acid content, with Test Plots 5-4 to 5-6 and 5-7 to 5-9 shows that even if the tartaric acid content is the same, the increased sodium content further enhances the flavor and alcoholic feel.
Claims
1. A fruit juice-flavored packaged alcoholic beverage The sodium content is 0.001 to 0.1 w / v %, The content of tartaric acid is 0.001 to 0.5 w / v%. The packaged alcoholic beverage.
2. The bottled alcoholic beverage according to claim 1, having an alcohol content of 1 to 9 v / v%.
3. 2. The bottled alcoholic beverage according to claim 1, further comprising at least one fruit juice selected from the group consisting of grape, peach, and lemon.
4. The bottled alcoholic beverage according to claim 1, further comprising salt.
5. The bottled alcoholic beverage according to claim 4, wherein the salt is solar salt.
6. A method for producing a fruit juice-flavored bottled alcoholic beverage, A step of adjusting the sodium content of the bottled alcoholic beverage to 0.001 to 0.1 w / v%; adjusting the content of tartaric acid in the bottled alcoholic beverage to 0.001 to 0.5 w / v% The manufacturing method comprising:
7. The method according to claim 6, wherein the fruit juice-flavored bottled alcoholic beverage contains at least one fruit juice selected from the group consisting of grape, peach, and lemon.
8. A method for improving the depth of flavor of a fruit juice-flavored bottled alcoholic beverage, comprising: A step of adjusting the sodium content of the bottled alcoholic beverage to 0.001 to 0.1 w / v%; adjusting the content of tartaric acid in the bottled alcoholic beverage to 0.001 to 0.5 w / v% The method comprising:
9. 9. The method of claim 8, wherein the fruit juice-flavored bottled alcoholic beverage contains at least one fruit juice selected from the group consisting of grape, peach, and lemon.