Beverage, method for producing beverage, and method for improving flavor of beverage

Abstract

To provide a beverage having enhanced juiciness reminiscent of flesh, a method for producing the beverage, and a method for improving flavor of the beverage.SOLUTION: The beverage has an acid degree of ≥ 0. 05g / 100mL, a vanillin content of ≥ 0. 001ppm and a benzyl alcohol content of ≥ 0. 01ppm. A method for improving a flavor of a beverage according to the present invention is a method for improving a flavor of a beverage that enhances juiciness reminiscent of flesh, the method including a step of adjusting an acid degree of the beverage to 0. 05g / 100mL or more, a content of vanillin to 0. 001ppm or more, and a content of benzyl alcohol to 0. 01ppm or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to beverages, methods for producing beverages, and methods for enhancing the flavor of beverages. [Background technology]

[0002] With regard to beverages, various inventions have been created to date that focus on flavor. For example, Patent Document 1 discloses a fruit-flavored beverage that contains phytic acid and has a sweetness level of 5 or less and / or a Brix of 5 or less. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2024-005459 Summary of the Invention [Problem to be solved by the invention]

[0004] In the beverage field, fruit flavors are flavors that are highly appealing to consumers, and therefore various inventions have been proposed to improve the fruity flavor, including the invention of Patent Document 1. Therefore, the present inventors wanted to enhance the "juiciness reminiscent of fruit pulp" in beverages by a new means different from the conventional techniques disclosed in Patent Document 1 and the like.

[0005] Therefore, an object of the present invention is to provide a beverage with enhanced juiciness reminiscent of fruit pulp, a method for producing a beverage, and a method for improving the flavor of a beverage. [Means for solving the problem]

[0006] The above problems can be solved by the following means. (1) A beverage having an acidity of 0.05 g / 100 mL or more, a vanillin content of 0.001 ppm or more, and a benzyl alcohol content of 0.01 ppm or more. (2) The beverage according to (1), wherein the vanillin content is 0.02 to 0.5 ppm. (3) The beverage according to 1 or 2, wherein the content of the benzyl alcohol is 0.1 to 5.0 ppm. (4) The beverage according to any one of 1 to 3, wherein the content of octanoic acid is 0.01 to 2.0 ppm. (5) A beverage according to any one of 1 to 4 above, having an alcohol content of 1 to 10%. (6) A beverage described in any one of 1 to 5 above, having a sweetness level of 7.0 or less. (7) A beverage described in any one of 1 to 6 above, which is a chuhai-flavored beverage. (8) A beverage according to any one of 1 to 7 above, which is a plum-flavored beverage. (9) A method for producing a beverage, comprising the steps of adjusting the acidity to 0.05 g / 100 mL or more, adjusting the vanillin content to 0.001 ppm or more, and adjusting the benzyl alcohol content to 0.01 ppm or more. (10) A method for improving the flavor of a beverage by enhancing the juiciness reminiscent of fruit pulp, the method comprising the steps of adjusting the acidity of the beverage to 0.05 g / 100 mL or more, adjusting the vanillin content to 0.001 ppm or more, and adjusting the benzyl alcohol content to 0.01 ppm or more. [Effects of the Invention]

[0007] The beverage according to the present invention has an enhanced juiciness reminiscent of fruit pulp. The method for producing a beverage according to the present invention can produce a beverage with an enhanced juiciness reminiscent of fruit pulp. The method for enhancing the flavor of a beverage according to the present invention can enhance the juiciness of a beverage, reminiscent of fruit pulp. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, a description will be given of an embodiment (present embodiment) for carrying out a beverage, a method for producing a beverage, and a method for enhancing the flavor of a beverage according to the present invention.

[0009] [Beverage] The beverage according to the present embodiment has an acidity equal to or greater than a predetermined value and contains vanillin and benzyl alcohol. The beverage according to the present embodiment may further contain octanoic acid. Here, although the beverage according to this embodiment is not limited to a specific type of beverage, since it has an enhanced juiciness reminiscent of fruit pulp, examples include chuhai-flavored beverages that can make use of this juiciness. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage (which of course includes chuhai) that is flavored to have the flavor of chuhai. Note that the flavor of chuhai also includes the flavors of sours and cocktails. Furthermore, since the beverage according to this embodiment can also exert the effect of enhancing the "sense of maturity reminiscent of pickled plums," it is more preferable to apply it to plum-flavored beverages (including not only plum-flavored beverages but also pickled plum-flavored beverages) that are flavored and designed to have a plum flavor. Each of the constituent elements of the beverage according to this embodiment will be described below.

[0010] (vanillin) Vanillin (CAS number: 121-33-5) is a compound belonging to the vanilloid family, represented by the chemical formula C8H8O3, and is also known as 4-hydroxy-3-methoxybenzaldehyde. The present inventors have found that by adding vanillin together with benzyl alcohol, which will be described later, to a beverage, the "juiciness reminiscent of fruit pulp" (appropriately referred to as "juiciness"). The present inventors have also found that vanillin can enhance the "matured feeling reminiscent of umeboshi plums" (appropriately referred to as "matured feeling") and the "lingering sweet aftertaste that lingers after drinking" (appropriately referred to as "lingering sweet aftertaste"). In addition, the present inventors have also found that when the vanillin content falls within a certain range, the "bitterness and harshness that lingers on the tongue like an organic solvent" (sometimes referred to as "bitterness and harshness") caused by benzyl alcohol, which will be described later, is reduced.

[0011] The vanillin content is preferably 0.001 ppm or more, more preferably 0.005 ppm or more, 0.008 ppm or more, 0.01 ppm or more, 0.02 ppm or more, 0.03 ppm or more, 0.04 ppm or more, or 0.05 ppm or more. By having a vanillin content equal to or greater than a predetermined value, desired effects (enhancing juiciness, enhancing the sense of maturity, enhancing the lingering sweetness, and reducing bitterness and astringency) can be achieved. The vanillin content is preferably 1.0 ppm or less, more preferably 0.7 ppm or less, 0.5 ppm or less, 0.4 ppm or less, 0.3 ppm or less, 0.2 ppm or less, 0.1 ppm or less, 0.08 ppm or less, or 0.07 ppm or less. By keeping the vanillin content below a predetermined value, it is possible to avoid a situation where the desired effects are weakened. In this specification, the unit "ppm" is synonymous with "mg / L."

[0012] (benzyl alcohol) Benzyl alcohol (CAS number: 100-51-6) is an aromatic alcohol with the chemical formula C7H8O, and is also known as phenylmethanol. The present inventors have found that by adding this benzyl alcohol and the above-mentioned vanillin to a beverage, the "juiciness" can be enhanced. The present inventors have also found that benzyl alcohol can enhance the "matured feeling" and "lingering sweetness." In addition, the present inventors have confirmed that benzyl alcohol imparts a bitter and acrid taste to beverages.

[0013] The benzyl alcohol content is preferably 0.01 ppm or more, more preferably 0.05 ppm or more, 0.08 ppm or more, 0.1 ppm or more, 0.3 ppm or more, 0.4 ppm or more, or 0.5 ppm or more. By having a benzyl alcohol content equal to or greater than a predetermined value, desired effects (enhancing juiciness, enhancing the sense of maturity, and enhancing the aftertaste of sweetness) can be exhibited. The benzyl alcohol content is preferably 10.0 ppm or less, more preferably 7.0 ppm or less, 5.0 ppm or less, 4.0 ppm or less, 3.0 ppm or less, 2.0 ppm or less, 1.0 ppm or less, or 0.8 ppm or less. By keeping the benzyl alcohol content below a certain value, it is possible to avoid situations such as weakening of the desired effects or excessively strong bitterness or astringency.

[0014] (octanoic acid) Octanoic acid (CAS number: 124-07-2) has the chemical formula CH 16 It is a type of straight-chain fatty acid represented by O2 and is also known as caprylic acid. The present inventors have found that octanoic acid can enhance the "juiciness enhancing effect" and "sweet aftertaste enhancing effect" that are based on the vanillin and benzyl alcohol.

[0015] The content of octanoic acid is preferably 0.001 ppm or more, more preferably 0.005 ppm or more, 0.008 ppm or more, 0.01 ppm or more, 0.05 ppm or more, 0.08 ppm or more, or 0.1 ppm or more. By having the content of octanoic acid be equal to or greater than a predetermined value, the "effect of enhancing juiciness" and the "effect of enhancing the aftertaste of sweetness" can be strengthened. The content of octanoic acid is preferably 5.0 ppm or less, more preferably 2.0 ppm or less, 1.0 ppm or less, 0.8 ppm or less, 0.5 ppm or less, 0.3 ppm or less, or 0.2 ppm or less. By keeping the content of octanoic acid below a predetermined value, it is possible to avoid a situation where the overall evaluation is poor.

[0016] The contents of vanillin, benzyl alcohol, and octanoic acid in a beverage can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0017] (acidity) The acidity (citric acid equivalent) of the beverage according to this embodiment is as follows. The acidity is preferably 0.05 g / 100 mL or more, more preferably 0.10 g / 100 mL or more, 0.30 g / 100 mL or more, 0.40 g / 100 mL or more, 0.45 g / 100 mL or more, or 0.49 g / 100 mL or more. By having an acidity equal to or greater than the predetermined value, the effect of enhancing juiciness is appropriately exhibited, and a suitable sourness is obtained when the present invention is applied to chuhai-flavored beverages or plum-flavored beverages. The acidity is preferably 1.50 g / 100 mL or less, more preferably 1.00 g / 100 mL or less, 0.70 g / 100 mL or less, or 0.60 g / 100 mL or less. By keeping the acidity at a specified value or less, the balance as a beverage can be improved.

[0018] The acidity (citric acid equivalent value) in this specification can be calculated by the method specified in JAS1075:2023 "Fruit drinks." The acidity can be adjusted by adding an acidulant as described below.

[0019] (Sweetness) The sweetness (converted to sucrose) of the beverage according to this embodiment is as follows. The sweetness level may be 0, but when a sweetener is contained in the beverage, the sweetness level of the beverage is preferably 0.2 or higher, more preferably 0.3 or higher, 0.5 or higher, 1.0 or higher, 2.0 or higher, 2.3 or higher, 3.0 or higher, or 4.3 or higher. The sweetness level is preferably 8.0 or less, more preferably 7.0 or less, 6.0 or less, 5.0 or less, or 4.8 or less. By ensuring that the sweetness of the beverage is within the specified range, the desired effects can be fully exerted, and the sweetness becomes suitable when the present invention is applied to chuhai-flavored beverages or plum-flavored beverages.

[0020] The sweetness of a beverage (sucrose equivalent) is an index that indicates the sweetness of a beverage, where the sweetness of a beverage containing 1 g of sucrose per 100 g of beverage is set to "1." Specifically, the sweetness of a beverage (sucrose equivalent) is a value calculated by multiplying the "content of sweetener in the beverage (w / w%)" by the "sweetness of the sweetener / sucrose sweetness." For example, in the case of a beverage containing 1.0 w / w% maltose, the unitless value "0.33" obtained by multiplying the maltose concentration (w / w%) of "1.0" by "0.33 / 1" (= sweetness of maltose / sucrose sweetness) is the sweetness equivalent to sucrose.

[0021] The sweetness of each sweetener can be expressed as, for example, 1 for high fructose corn syrup, 0.80 for high fructose corn syrup, 1.50 for fructose, 0.75 for glucose, 0.32 for galactose, 1 for sucrose, 0.33 for maltose, 0.16 for lactose, 200 for acesulfame K, 10,000 for neotame, 600 for sucralose, 500 for sodium saccharin, and 250 for stevia. The sweetness of oligosaccharides can be measured using the following values: fructooligosaccharide: 0.45, galactooligosaccharide: 0.20, xylooligosaccharide: 0.45, lactoferrin: 0.60, raffinose: 0.20, isomaltooligosaccharide: 0.30, and soybean oligosaccharide: 0.70. The sweetness of sugar alcohols can be measured using the following values: sorbitol: 0.65, mannitol: 0.60, maltitol: 0.85, xylitol: 0.60, reduced palatinose: 0.45, and erythritol: 0.75. The content of sweeteners in beverages can be measured using high-performance liquid chromatography (HPLC).

[0022] (alcohol) The beverage according to this embodiment may contain alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of alcohol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and brewed alcohols such as sake, fruit wine, and beer. Of these, one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohols are particularly preferred. In this specification, alcohol refers to ethanol unless otherwise specified.

[0023] The alcohol content is not particularly limited, and in the case of non-alcoholic beverages, it may be, for example, less than 1 v / v%, 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, 0.01 v / v% or less, 0.005 v / v% or less, less than 0.005 v / v%, or 0.004 v / v% or less. In the case of alcoholic beverages, the content may be, for example, 1 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 5 v / v% or more, and 12 v / v% or less, 10 v / v% or less, 8 v / v% or less, or 6 v / v% or less. The alcohol content can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol Content (Vibration Density Meter / Gas Chromatography Analysis Method).

[0024] (foaming) The beverage according to this embodiment may be a sparkling beverage containing carbon dioxide, i.e., a carbonated beverage. Here, the sparkling beverage according to this embodiment is defined as a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 For foaming materials, for example, 1.0 kg / cm 2 More than 1.5kg / cm 2 More than 2.0kg / cm 2 More than 2.1kg / cm2 or more, 5.0 kg / cm 2 Below, 4.0kg / cm 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is fine. The gas pressure can be measured based on, for example, the National Tax Agency's prescribed analytical method (instruction) 8-3 Gas Pressure.

[0025] (others) The beverage according to the present embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically used in beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners and high-intensity sweeteners include those described above in relation to sweetness. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of salts that can be used include table salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolyzate. The above-mentioned raw materials may be commercially available. Furthermore, the above-mentioned vanillin, benzyl alcohol, and octanoic acid may be used as the individual components (pure substances), or may be used as extracts or mixtures containing the individual components.

[0026] If the beverage according to this embodiment is to be a chuhai-flavored beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice, fruit extracts (extracts obtained by extracting the active ingredients of fruit from fruit or fruit juice using water, alcohol, etc.), or fruit puree (semi-liquid products obtained by mashing or straining cooked or fresh fruit). Examples of fruit juice that can be used include concentrated fruit juice, reconstituted fruit juice, straight fruit juice, semi-clear fruit juice, clear fruit juice, and cloudy fruit juice, as well as diluted solutions, concentrated solutions, and mixtures thereof. The fruits from which the fruit juices, fruit extracts, and fruit purees are derived may contain fruit peels. Examples of such fruits include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and Shikuwasa, and Rosaceae fruits such as plums, apples, strawberries, peaches, cherries (yellow peaches), plums, and pears, as well as other conventionally known fruits such as grapes, pomegranates, blueberries, black currants, cranberries, maqui berries, mangoes, pineapples, and kiwis.

[0027] (packaged beverages) The beverage according to the present embodiment can be provided in various containers. By filling the beverage in various containers, deterioration of the quality of the beverage due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) can be used. Also, glass containers, PET bottles, paper containers, pouch containers, etc. can be used. The capacity of the container is not particularly limited, and any container currently in circulation can be used. It is preferable to use a metal container, as it completely blocks gas, moisture, and light and can maintain stable quality at room temperature for a long period of time.

[0028] As described above, the beverage according to this embodiment has an enhanced juiciness. Furthermore, the beverage according to this embodiment has an enhanced sense of maturity and a lingering sweet aftertaste, and also has reduced bitterness and astringency.

[0029] [Beverage manufacturing method] Next, a method for producing a beverage according to this embodiment will be described. The beverage manufacturing method according to this embodiment includes a mixing step and a post-processing step.

[0030] In the mixing step, water, vanillin, benzyl alcohol, octanoic acid, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials may be mixed and adjusted so that the contents of vanillin, benzyl alcohol, octanoic acid, etc. fall within the above-mentioned predetermined ranges.

[0031] In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively carried out as needed. The filtration process in the post-processing step can be carried out using a general filter or strainer. Furthermore, the sterilization process in the post-processing step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. Furthermore, the filling process in the post-processing step is preferably carried out in a clean room maintained at a level of cleanliness that is normally achieved in the production of beverages. The order of each process in the post-processing step is not particularly limited.

[0032] The processes carried out in the mixing step and post-processing step can be carried out using equipment that is generally used to produce RTD (ready to drink) beverages and the like.

[0033] As described above, the method for producing a beverage according to this embodiment can produce a beverage with enhanced juiciness. Furthermore, the method for producing a beverage according to this embodiment can produce a beverage that has an enhanced sense of maturity and lingering sweetness, as well as reduced bitterness and astringency.

[0034] [Method for improving the flavor of beverages] Next, the beverage flavor enhancing method according to this embodiment will be described. The method for enhancing the flavor of a beverage according to this embodiment is a method for enhancing the flavor of a beverage by increasing the juiciness, and is a method for increasing the acidity, vanillin content, and benzyl alcohol content of the beverage to a predetermined value or higher. The contents of each component are the same as those described above for "drinks."

[0035] As described above, the beverage flavor enhancing method according to this embodiment can enhance the juiciness of a beverage. Furthermore, according to the method for improving the flavor of a beverage according to this embodiment, it is possible to enhance the aged feeling and lingering sweetness of the beverage, while reducing bitterness and astringency. [Example]

[0036] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0037] [Sample preparation] Each sample in Tables 1 to 3 was prepared by appropriately mixing vodka, vanillin, benzyl alcohol, octanoic acid, high fructose glucose syrup, citric acid (anhydrous), trisodium citrate, carbonated water, and pure water in the amounts shown in the table (a chuhai-flavored beverage). The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 3 is 2.1 kg / cm 2 The acidity in the table was adjusted with citric acid (anhydrous), and the sweetness (and extract) was adjusted with high fructose corn syrup.

[0038] On the other hand, each sample in Table 4 was a commercially available plum-flavored chuhai-style beverage (alcohol content: 5.3%, acidity: 0.49 g / 100 mL, sweetness: 4.5, gas pressure at 20°C: 2.1 kg / cm 2) was used as a base. Vanillin, benzyl alcohol, and octanoic acid were added to the commercially available product in the amounts shown in the table to prepare Samples 4-1 and 4-2 (plum-flavored chuhai-taste beverages). Furthermore, because the amount of vanillin and other ingredients added was extremely small, the alcohol content, acidity, sweetness, and gas pressure of each sample in Table 4 can be determined to be the same as those of commercially available products.

[0039] [Exam Contents] For each sample produced by the above method, several trained panels with discriminatory abilities rated the following items on a 5-point scale (1 to 5): "Ripeness reminiscent of pickled plums," "Lingering sweetness after drinking," "Juicy reminiscent of fruit flesh," "Bitterness / acidity lingering on the tongue like an organic solvent," and "Overall evaluation," according to the following evaluation criteria, and the average score was calculated. The tests for each sample in Tables 1 to 3 were carried out by a panel of eight people, and the tests for each sample in Table 4 were carried out by a panel of three people.

[0040] For the evaluation of each sample in Tables 1 to 3 (evaluations other than "overall evaluation"), "Sample 1-1 (and Sample 2-1 with the same component composition)" was used as the control sample, and the score shown in the table for the control sample was used as the reference score (1 point). On the other hand, for the evaluation of each sample in Table 4 (evaluations other than the "overall evaluation"), the "commercially available plum-flavored chuhai-style beverage" that served as the base was used as the control sample, and the score for each evaluation of the control sample was used as the reference score (1 point).

[0041] (Ripeness reminiscent of pickled plums: Evaluation criteria) The evaluation of the ripeness reminiscent of umeboshi was based on a standard score of 1 for the control sample, with a score of 5 for a "strong ripeness reminiscent of umeboshi" and a score of 1 for a "weak ripeness reminiscent of umeboshi."The higher the score, the stronger the ripeness reminiscent of umeboshi, and the more preferable it is. Here, the "matured feeling reminiscent of pickled plums" refers to a flavor that reminds the drinker of the deep flavor of aged pickled plums.

[0042] (Lingering sweetness after drinking: Evaluation criteria) The sweet aftertaste that lingers after drinking was evaluated using a standard score of 1 for the control sample, with a score of 5 for "a strong aftertaste of sweetness that lingers after drinking" and a score of 1 for "a weak aftertaste of sweetness that lingers after drinking." The higher the score for the aftertaste of sweetness that lingers after drinking, the stronger it is, and the more preferable it is judged to be. Here, "lingering sweetness after drinking" refers to the positive sweetness that remains as an aftertaste after swallowing the sample, and the longer it lingers as an aftertaste, the higher the score.

[0043] (Evaluation criteria: Juiciness reminiscent of fruit flesh) The evaluation of juiciness reminiscent of fruit pulp was based on a standard score of 1 for the control sample, with a score of 5 for "strong juiciness reminiscent of fruit pulp" and a score of 1 for "weak juiciness reminiscent of fruit pulp."The higher the score, the more enhanced the juiciness reminiscent of fruit pulp, and the more preferable it is. Here, "juiciness reminiscent of fruit pulp" refers to a freshness that reminds the drinker of fruit pulp.

[0044] (Bitterness and astringency that lingers on the tongue like organic solvents: Evaluation criteria) The bitterness and astringency that lingers on the tongue, like that of organic solvents, was evaluated using a standard score of 1 for the control sample, with a score of 5 for "strong bitterness and astringency that lingers on the tongue, like that of organic solvents," and a score of 1 for "weak bitterness and astringency that lingers on the tongue, like that of organic solvents."The lower the score, the more reduced the bitterness and astringency that lingers on the tongue, like that of organic solvents, and the more preferable it is judged to be. Here, "a bitter or astringent taste that lingers on the tongue like an organic solvent" is exactly what it says, and the stronger the bitter or astringent taste that lingers on the tongue like an organic solvent is perceived by the drinker, the higher the score.

[0045] (Overall rating: rating criteria) For the overall evaluation, no benchmark score was set, and a score of 5 was given for a "good overall evaluation as a beverage" and a score of 1 for a "poor overall evaluation as a beverage." Here, "overall evaluation" refers to the balance of flavor as a beverage; for example, if the flavor balance is disrupted due to a strong flavor based on a specific component, the beverage will be rated as inferior.

[0046] The table below shows the content of each component in the samples and the results of each evaluation. The numerical values ​​and indexes for each component shown in the table are the content and index in the final product.

[0047] [Table 1]

[0048] [Table 2]

[0049] [Table 3]

[0050] [Table 4]

[0051] (Review of results) Table 1 shows the results of varying the benzyl alcohol content while keeping the vanillin content fixed. The results for Samples 1-1 to 1-6 in Table 1 show that the inclusion of not only vanillin but also benzyl alcohol has the following effects: "enhancing the sense of maturity" (2.00 points or more), "enhancing the lingering sweetness" (2.00 points or more), "enhancing the juiciness" (2.00 points or more), and "reducing the bitterness and astringency" (2.70 points or less), and it was also confirmed that each effect becomes stronger as the content of benzyl alcohol increases. When all the evaluations were taken into consideration, among samples 1-1 to 1-6, samples 1-3 to 1-6 (especially samples 1-3 to 1-5) gave favorable results.

[0052] Table 2 shows the results of varying the vanillin content while keeping the benzyl alcohol content fixed. The results for Samples 2-1 to 2-6 in Table 2 confirm that the inclusion of vanillin in addition to benzyl alcohol exerts the effects of "enhancing the sense of maturity," "enhancing the lingering sweetness," "enhancing the juiciness," and "reducing the bitterness and astringency," and that each effect becomes stronger as the vanillin content increases. When all the evaluations were taken into consideration, among samples 2-1 to 2-6, samples 2-3 to 2-6 (especially samples 2-4 to 2-6) gave favorable results.

[0053] Samples 3-1 to 3-3 in Table 3 show the results of confirming the influence of octanoic acid on each effect. From the results of Samples 3-1 to 3-3 in Table 3, it was confirmed that by adding not only vanillin and benzyl alcohol but also octanoic acid, the "effect of enhancing the sweet aftertaste" and the "effect of enhancing the juiciness" were enhanced. Samples 3-1, 3-4 to 3-5 in Table 3 show the results of confirming the influence of sweetness on each effect. The results for Samples 3-1, 3-4 to 3-5 in Table 3 confirm that even with a low level of sweetness, the inclusion of benzyl alcohol and vanillin together can exert the effects of "enhancing the sense of maturity," "enhancing the lingering sweetness," "enhancing the juiciness," and "reducing the bitterness and astringency." In other words, it was confirmed that the present invention can be applied to beverages with various levels of sweetness.

[0054] Samples 4-1 and 4-2 in Table 4 show the results when the present invention was applied to a plum-flavored chuhai-flavored beverage. From the results of Samples 4-1 and 4-2 in Table 4, it was confirmed that even when the present invention was applied to a plum-flavored chuhai-taste beverage, by including benzyl alcohol and vanillin together and further including octanoic acid, the "effect of enhancing the sense of maturity," "enhancing the aftertaste of sweetness," and "enhancing the juiciness" were exerted, without increasing the "bitterness / acidity."

Claims

1. The acidity is 0.05 g / 100 mL or more, The vanillin content is 0.001 ppm or more, A beverage having a benzyl alcohol content of 0.01 ppm or more.

2. 2. The beverage according to claim 1, wherein the vanillin content is 0.02 to 0.5 ppm.

3. 3. The beverage according to claim 1, wherein the content of the benzyl alcohol is 0.1 to 5.0 ppm.

4. 3. The beverage according to claim 1, wherein the content of octanoic acid is 0.01 to 2.0 ppm.

5. 3. The beverage according to claim 1, wherein the alcohol content is 1 to 10%.

6. 3. The beverage according to claim 1 or 2, having a sweetness level of 7.0 or less.

7. 3. The beverage according to claim 1 or 2, which is a chuhai-flavored beverage.

8. 3. The beverage according to claim 1 or 2, which is a plum-flavored beverage.

9. A method for producing a beverage, comprising the steps of adjusting the acidity to 0.05 g / 100 mL or more, the vanillin content to 0.001 ppm or more, and the benzyl alcohol content to 0.01 ppm or more.

10. A method for enhancing the flavor of a beverage by enhancing the juiciness reminiscent of fruit pulp, comprising: A method for improving the flavor of a beverage, comprising the steps of adjusting the acidity of the beverage to 0.05 g / 100 mL or more, the vanillin content to 0.001 ppm or more, and the benzyl alcohol content to 0.01 ppm or more.

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