Alcoholic beverage

Abstract

To provide an alcoholic beverage to which a lingering sound imagining spicy complexity and sweetness is imparted or improved.SOLUTION: The alcoholic beverage has ≤ 5. 0w / v% extract content and contains ≥ 0. 04g / 100ml and ≤ 1. 0g / 100ml succinic acid.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Alcoholic beverages such as RTD beverages (ready-to-drink beverages, e.g., canned chuhai) and RTS beverages (ready-to-serve beverages, e.g., sour mixes) are popular, and beverages with a variety of flavors are available on the market. Furthermore, in recent years, there has been an increasing trend toward beverages with flavors other than fruit. Against this background, technologies for improving the flavors of such alcoholic beverages are being developed.

[0003] For example, Patent Document 1 discloses that by adding 4-isopropenyltoluene to a carbonated alcoholic beverage that is less sweet and has a low sugar content, a carbonated alcoholic beverage with an enhanced alcoholic flavor can be obtained. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2018-143194 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in order to accommodate the diverse tastes of consumers, there is room for further improvement in the flavor and taste of the alcoholic beverages described above, particularly in terms of imparting or enhancing the aftertaste that evokes spicy complexity and sweetness.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage that has been imparted or improved with a lingering aftertaste that evokes spicy complexity and sweetness. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that the flavor and other properties of alcoholic beverages with extract contents below a certain level can be improved by adding a certain amount of succinic acid. They also found that an alcoholic beverage with an extract content of 5.0 w / v% or less and containing 0.04 g / 100 ml to 1.0 g / 100 ml of succinic acid can impart or improve a lingering aftertaste evoking spicy complexity and sweetness, leading to the completion of the present invention.

[0008] That is, the present invention provides the following: <1> ~ <10> This includes embodiments of the present invention. <1> An alcoholic beverage with an extract content of 5.0 w / v% or less and containing succinic acid in the range of 0.04 g / 100 ml to 1.0 g / 100 ml. <2> Contains phenethyl alcohol at 0.1 mg / L or more and 100 mg / L or less. <1> 1. An alcoholic beverage according to claim 1. <3> The alcohol content is between 4% and 10% v / v. <1> or <2> 1. An alcoholic beverage according to claim 1. <4> The succinic acid content is 0.50 g / 100 ml or less. <1> ~ <3> An alcoholic beverage according to any one of the preceding items. <5> Contains glycine and alanine, <1> ~ <4> An alcoholic beverage according to any one of the preceding items. <6> Contains starch syrup <1> ~ <5> An alcoholic beverage according to any one of the preceding items. <7> Acidity is between 0.05g / 100ml and 0.60g / 100ml. <1> ~ <6> An alcoholic beverage according to any one of the preceding items. <8> pH is between 2.8 and 3.9, <1> ~ <7> An alcoholic beverage according to any one of the preceding items. <9> A method for producing an alcoholic beverage, comprising the steps of adjusting the extract content to 5.0 w / v% or less and containing succinic acid in an amount of 0.04 g / 100 ml or more and 1.0 g / 100 ml or less. <10> A method for imparting or enhancing an aftertaste that evokes spicy complexity and sweetness in an alcoholic beverage, characterized by limiting the extract content to 5.0 w / v% or less and further limiting the succinic acid content to 0.04 g / 100 ml or more and 1.0 g / 100 ml or less. [Effects of the Invention]

[0009] According to the present invention, an alcoholic beverage can be provided that has been imparted or improved with a lingering aftertaste that evokes spicy complexity and sweetness. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage having an extract content of 5.0 w / v% or less and containing succinic acid in a range of 0.04 g / 100 ml to 1.0 g / 100 ml (hereinafter sometimes referred to as "an alcoholic beverage according to the present invention"). The present invention also includes a method for producing an alcoholic beverage (hereinafter sometimes referred to as "a method for producing an alcoholic beverage according to the present invention"), which comprises the steps of adjusting the extract content to 5.0 w / v% or less and adjusting the content of succinic acid to 0.04 g / 100 ml to 1.0 g / 100 ml.

[0011] In the present invention, "alcoholic beverage" refers to a beverage with an alcohol content of 1% v / v or more, such as alcoholic beverages defined in the Liquor Tax Act (Act No. 6 of 1953) (e.g., liqueurs, spirits, other sparkling alcoholic beverages, other brewed alcoholic beverages, etc., as defined by the Liquor Tax Act). This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (instruction) 3-4 alcohol content for sake (vibration density meter method) (the same applies hereinafter). Furthermore, in the present invention, "alcohol" refers to ethyl alcohol.

[0012] The components constituting the alcoholic beverage according to the present invention will be described in detail below.

[0013] The alcoholic beverage according to the present invention has an extract content of 5.0 w / v% or less. The upper limit of this extract content may be 4.5 w / v% or less, 4.0 w / v% or less, 3.5 w / v% or less, or less than 3.0 w / v%. The lower limit may be 1.0 w / v% or more, 1.5 w / v% or more, or 2.0 w / v% or more. The extract content can be adjusted by the content of sweeteners (such as sugars) and acidulants (such as citric acid).

[0014] Here, the "extract content" is a value calculated by the following formula (1). (1) Extract content (w / v%) = (SA) × 260 + 0.21 In this formula (1), "S" is the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention, and "A" is a value calculated by converting the alcohol content of the alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of alcohol content to specific gravity (15 / 15°C) is performed based on Table 2 of the National Tax Agency's Prescribed Analysis Methods (Instructions), "Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C) Conversion Table." Furthermore, calculations using this formula are rounded to the fifth decimal place, and the final extract content value is truncated to two decimal places. Furthermore, the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration density meter and dividing the obtained density value by 0.99997.

[0015] The alcoholic beverage of the present invention, which is an extract component, contains succinic acid at a concentration of 0.04 g / 100 ml to 1.0 g / 100 ml. This allows the alcoholic beverage of the present invention, which is an extract component, to be imparted or enhanced with spicy complexity (such as the complexity and flavor of spices, e.g., the flavor of a mild extract obtained by boiling a water suspension of powdered cardamom or fennel, removing most of the aroma components, and then filtering) and a sweet aftertaste (a sweet aftertaste, rather than a sweet taste). Furthermore, the alcoholic beverage of the present invention, which is an extract component, can be imparted or enhanced with depth and astringency (such as the deep, astringent flavor reminiscent of walnuts or almonds) and reduced the sharp alcoholic taste. Succinic acid is a dicarboxylic acid, also known as butanedioic acid.

[0016] As described above, the succinic acid content of the alcoholic beverage according to the present invention is 0.04 g / 100 ml or more and 1.0 g / 100 ml or less, but the lower limit is preferably 0.06 g / 100 ml or more, more preferably 0.08 g / 100 ml or more, and even more preferably 0.10 g / 100 ml or more, because the effects of the present invention are more easily exhibited. The upper limit is preferably 0.80 g / 100 ml or less, even more preferably 0.50 g / 100 ml or less, even more preferably 0.30 g / 100 ml or less, even more preferably 0.25 g / 100 ml or less, even more preferably 0.20 g / 100 ml or less, and even more preferably 0.15 g / 100 ml or less, because the effects of the present invention are more easily exhibited. For example, it is particularly preferable that the succinic acid content of the alcoholic beverage according to the present invention is 0.06 g / 100 ml or more and 0.50 g / 100 ml or less. This succinic acid content can be adjusted by using commercially available succinic acid (e.g., pure or refined products) or succinic acid-containing raw materials (such as acidulants, seasonings, sake, etc.), and multiple such raw materials may also be used in combination.

[0017] The succinic acid content in the alcoholic beverage according to the present invention can be measured by high performance liquid chromatography (HPLC).

[0018] The alcoholic beverage according to the present invention further contains phenethyl alcohol (2-Phenethyl alcohol: CH 10 It is more preferable to contain 0.1 mg / L to 100 mg / L of phenethyl alcohol (O, CAS No. 60-12-8). This is because the synergistic effect with the aforementioned succinic acid and other ingredients can further enhance both the aforementioned spicy complexity and the sweet aftertaste. It can also moderately mask the depth and astringency felt aftertaste provided by the aforementioned succinic acid, preventing them from becoming too strong. In addition, it can also reduce sharp acidity. Phenethyl alcohol is one of the aroma components and is a compound represented by the following formula (2).

[0019] [ka]

[0020] As described above, the phenethyl alcohol content of the alcoholic beverage of the present invention is preferably 0.1 mg / L to 100 mg / L, but the lower limit is more preferably 0.5 mg / L or more, more preferably 1.0 mg / L or more, even more preferably 2.0 mg / L or more, even more preferably 3.0 mg / L or more, even more preferably 4.0 mg / L or more, and even more preferably 5.0 mg / L or more, because the aforementioned effects are more easily exhibited. The upper limit is more preferably 90 mg / L or less, even more preferably 80 mg / L or less, even more preferably 70 mg / L or less, even more preferably 60 mg / L or less, even more preferably 50 mg / L or less, even more preferably 45 mg / L or less, even more preferably 40 mg / L or less, even more preferably 35 mg / L or less, and even more preferably 30 mg / L or less, because the aforementioned effects are more easily maintained at a high level. For example, it is particularly preferable that the phenethyl alcohol content of the alcoholic beverage according to the present invention is 1.0 mg / L or more and 50 mg / L or less. This phenethyl alcohol content can be adjusted by using commercially available phenethyl alcohol (e.g., pure or refined products) or phenethyl alcohol-containing raw materials (flavorings, sake, etc.), and multiple such raw materials may also be used in combination.

[0021] Here, the phenethyl alcohol content in the alcoholic beverage according to the present invention can be measured by appropriately diluting a sample and subjecting it to gas chromatography analysis (GC-MS or GC-FID).

[0022] Furthermore, the alcoholic beverage according to the present invention preferably contains the amino acids glycine and alanine, and more preferably the glycine content (g / 100 ml) is equal to or greater than the alanine content (g / 100 ml). This is because the synergistic effect of these with the aforementioned succinic acid can further enhance the aforementioned spicy complexity and sweet aftertaste.

[0023] The glycine and alanine contents of the alcoholic beverage of the present invention are not limited, but since the aforementioned effects are more easily achieved, the lower limit of the glycine content is preferably 0.005 g / 100 ml or more, and even more preferably 0.008 g / 100 ml or more. The upper limit is preferably 0.050 g / 100 ml or less, more preferably 0.030 g / 100 ml or less, even more preferably 0.020 g / 100 ml or less, and even more preferably 0.015 g / 100 ml or less. Furthermore, the lower limit of the alanine content is preferably 0.001 g / 100 ml or more, and even more preferably 0.003 g / 100 ml or more. The upper limit is preferably 0.050 g / 100 ml or less, more preferably 0.030 g / 100 ml or less, even more preferably 0.020 g / 100 ml or less, and even more preferably 0.015 g / 100 ml or less. The glycine content and alanine content can be adjusted by using commercially available glycine or alanine (for example, pure or purified products), glycine-containing raw materials, or alanine-containing raw materials (such as seasonings), and a combination of these may also be used. However, the glycine content and alanine content of the alcoholic beverage according to the present invention may both be less than 0.001 g / 100 ml.

[0024] Here, the glycine content and alanine content in the alcoholic beverage according to the present invention can be measured by appropriate dilution of the sample and standard methods using a fully automated amino acid analyzer (for example, JLC-500 / V2 manufactured by JEOL Ltd.).

[0025] The alcoholic beverage of the present invention is characterized in that the effects of the present invention are exhibited even when its acidity is between 0.05 g / 100 ml and 0.60 g / 100 ml, i.e., even if the alcoholic beverage has a certain acidity, it is an alcoholic beverage that can provide the aforementioned spicy complexity and sweet aftertaste. This "acidity" is the acidity converted into citric acid equivalent (acidity value converted into citric acid equivalent), and is a value determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, the beverage is neutralized by titration with sodium hydroxide solution (0.1 mol / L), and the acidity can be calculated using the "titration amount (ml)" of the sodium hydroxide solution required for the neutralization titration, the "volume (ml)" of the beverage used in the titration, and the constant 0.0064 (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution).

[0026] The acidity of the alcoholic beverage according to the present invention is preferably 0.05 g / 100 ml or more and 0.60 g / 100 ml or less, as described above, but the lower limit may be 0.08 g / 100 ml or more, 0.10 g / 100 ml or more, or 0.12 g / 100 ml or more. The upper limit is preferably 0.50 g / 100 ml or less, more preferably 0.40 g / 100 ml or less, even more preferably 0.35 g / 100 ml or less, even more preferably 0.30 g / 100 ml or less, even more preferably 0.25 g / 100 ml or less, even more preferably 0.20 g / 100 ml or less, and even more preferably 0.16 g / 100 ml or less. The acidity of the alcoholic beverage according to the present invention can be adjusted by adding an acidulant such as succinic acid, citric acid, malic acid, lactic acid, gluconic acid, tartaric acid, acetic acid, phosphoric acid, or a salt thereof, or ascorbic acid (vitamin C). In particular, it is more preferable to add citric acid, a citrate, or phosphoric acid.

[0027] Furthermore, although not limited thereto, it is more preferable that the alcoholic beverage according to the present invention contains citric acid, and that the ratio of the succinic acid content to the citric acid content (succinic acid content (g / 100 ml) / citric acid content (g / 100 ml)) is 1.0 or more and 15 or less, since this makes it easier to adjust the effects of the present invention. The lower limit of this ratio is more preferably 1.5 or more, even 2.0 or more, even 2.5 or more, or even 3.0 or more, and the upper limit is more preferably 12 or less, even 10 or less, even 8.0 or less, even 6.0 or less, even 5.0 or less, or even 4.0 or less. The citric acid content in the alcoholic beverage according to the present invention can also be measured by high performance liquid chromatography (HPLC).

[0028] The alcoholic beverage of the present invention may be one that contains isomerized sugar and / or starch syrup (corn syrup) as a sugar (sweetener), and is particularly preferred if it contains starch syrup (one that contains starch syrup), as this makes it easier to achieve the effects of the present invention and also makes the beverage more satisfying to drink. Here, isomerized sugar refers to liquid sugar whose main components are glucose and fructose (containing more than 50% by mass of these sugars in total), and is defined as isomerized liquid sugar (revised in the Japanese Agricultural Standards on November 12, 2013). This isomerized sugar can be classified into glucose-fructose liquid sugar, fructose-glucose liquid sugar, and high-fructose liquid sugar. Starch syrup is a mixture of polysaccharides (sugars mainly composed of disaccharides to pentasaccharides) with glucose as the structural unit, obtained by hydrolyzing starch with acid or enzymes, and with a degree of decomposition (DE value) of approximately 20 to 60.

[0029] The isomerized sugar content (amount blended) and starch syrup content (amount blended) of the alcoholic beverage according to the present invention are not particularly limited as long as the extract content satisfies the aforementioned range, but the lower limits of these may be 0.5 g / 100 ml or more, 1.0 g / 100 ml or more, or 1.5 g / 100 ml or more, and the upper limits of these may be 3.5 g / 100 ml or less, 3.0 g / 100 ml or less, 2.5 g / 100 ml or less, or 2.0 g / 100 ml or less. The total content (total blend amount) of these is also not particularly limited, but may be 1.0 g / 100 ml or more and less than 5.0 g / 100 ml, or 2.0 g / 100 ml or more and 4.5 g / 100 ml or less. In addition, these contents and total contents may be further increased or decreased from the above ranges so as to satisfy the above-mentioned range of extract content, taking into consideration the amounts of sweeteners and acidulants other than those mentioned above.

[0030] Furthermore, the alcoholic beverage according to the present invention is preferably one in which sake is blended as a succinic acid source (one containing sake), since this is more likely to impart or enhance the sweet aftertaste. Here, sake is defined in the Liquor Tax Act as being made by fermenting rice, rice koji, and water as the main ingredients (alcoholic fermentation) and straining. Specifically, sake includes honjozo sake, special honjozo sake, ginjo sake, daiginjo sake, junmai ginjo sake, junmai daiginjo sake, junmai sake, and special junmai sake.

[0031] The sake content (blending amount) of the alcoholic beverage according to the present invention is not particularly limited, but the lower limit is preferably 1.0 g / 100 ml or more, and even more preferably 3.0 g / 100 ml or more, since this makes it easier to achieve the above-mentioned effects. The upper limit may be 25 g / 100 ml or less, or may be 20 g / 100 ml or less.

[0032] The alcoholic beverage according to the present invention may be a beverage containing a flavoring. The flavoring is an additive added to impart or enhance a specific aroma during the manufacturing or processing of food, and examples thereof include, but are not limited to, spice-like flavors, sake-like flavors, and chuhai-like flavors. The flavoring may also contain the aforementioned phenethyl alcohol. The alcoholic beverage of the present invention may be a spice-like alcoholic beverage, a sake-like alcoholic beverage, a chuhai-flavored alcoholic beverage (a chuhai-like alcoholic beverage with a chuhai-like flavor, or an alcoholic beverage with a flavor that gives the drinker the sensation of drinking chuhai), etc., including a configuration that contains the aforementioned sake or a configuration that contains the aforementioned flavoring.

[0033] Furthermore, in addition to the above, the alcoholic beverage of the present invention may optionally contain other alcoholic beverages (distilled spirits, raw material alcohol, etc.), other sweeteners (galactose, sucrose, maltose, lactose, xylitol, erythritol, acesulfame K, sucralose, neotame, sodium saccharin, stevia, etc.), fruit-derived components (fruit juice, peel, fruit extract, etc.), salts (sodium chloride, potassium chloride, etc.), carbonated water, water (pure water, etc.), coloring agents (caramel color, gardenia color, carotene color, etc.), seasonings (other amino acids, etc.), antioxidants (vitamin E, etc.), pH adjusters (sodium carbonate, sodium bicarbonate, etc.), emulsifiers, etc., as ingredients, provided that the effects of the present invention are not significantly affected.

[0034] Furthermore, the alcoholic beverage of the present invention is preferably a sparkling beverage containing carbon dioxide, since the effects of the present invention are more readily achieved. Here, "sparkling" refers to a carbon dioxide pressure of 0.049 MPa or higher at 20°C, as measured according to the National Tax Agency's Prescribed Analysis Methods (Instructions) 8 Beer 8-3 Gas Pressure Method. This carbon dioxide pressure may be 0.10 MPa or higher, or even 0.15 MPa or higher. The upper limit of this carbon dioxide pressure may be 0.50 MPa or lower, or even 0.45 MPa or lower, or even 0.40 MPa or lower, or even 0.35 MPa or lower, or even 0.30 MPa or lower. The carbon dioxide may be derived from carbonated water used as a raw material, or may be added to the alcoholic beverage in a carbonation (carbon dioxide injection) process. This carbonation process may be carried out batchwise or continuously in-line using a carbon dioxide injection system (carbonator) incorporated into the piping. In addition, this carbonation step is preferably carried out at a liquid temperature of 10° C. or less (preferably 4° C. or less) to avoid the occurrence of foaming (bubbling). However, the alcoholic beverage according to the present invention may also be a non-sparkling beverage having a carbon dioxide gas pressure at 20°C of less than 0.049 MPa.

[0035] Furthermore, the alcohol content of the alcoholic beverage of the present invention is not limited as long as it is 1 v / v% or higher, but since the effects of the present invention are more easily exhibited, a lower limit of 2 v / v% or higher, further 3 v / v% or higher, and even 4 v / v% or higher is indicated as a preferred range. The upper limit is preferably 25 v / v% or lower, more preferably 20 v / v% or lower, even more preferably 15 v / v% or lower, even more preferably 12 v / v% or lower, and even more preferably 10 v / v% or lower. For example, the alcohol content of the alcoholic beverage of the present invention is more preferably 4 v / v% or higher and 10 v / v% or lower. The alcohol content can be adjusted by the alcohol content of the alcoholic beverages (distilled alcohol, sake, infused alcohol, raw material alcohol, etc.) blended in the manufacturing process, and the blending ratio thereof.

[0036] Furthermore, the pH of the alcoholic beverage according to the present invention may be, for example, 2.5 or higher and lower than 4.0, but is preferably 2.8 or higher and 3.9 or lower, since this makes it easier for the effects of the present invention to be exerted. The lower limit is more preferably 3.0 or higher, and even more preferably 3.2 or higher. The upper limit is more preferably 3.7 or lower, and even more preferably 3.5 or lower. The pH can be adjusted by adding the aforementioned acidulant or pH adjuster, etc. The pH can also be measured using a commercially available pH measuring device (pH meter).

[0037] The method for producing an alcoholic beverage according to the present invention is not particularly limited, and may be any conventional method for producing alcoholic beverages, provided that it includes a step of adjusting the extract content to 5.0 w / v% or less (a step of adjusting the content of sweeteners and acidulants to 5.0 w / v% or less of the extract content) and a step of adjusting the succinic acid content to 0.04 g / 100 ml or more and 1.0 g / 100 ml or less. These steps may be within the aforementioned ranges, such as a step of adjusting the extract content to 4.0 w / v% or less, or a step of adjusting the succinic acid content to 0.06 g / 100 ml or more and 0.50 g / 100 ml or less. The above steps may be performed together in a single step, or at least one of the steps may be performed in two or more separate steps. In the production process, a fermented alcoholic beverage may be produced through a yeast alcohol fermentation step, or a non-fermented alcoholic beverage may be produced through a blending step using alcoholic beverages such as distilled spirits as a raw material. For example, a method is exemplified in which vodka or the like is used as a base alcoholic beverage, and an acidulant (citric acid, succinic acid, etc.), sugars, carbonated water or pure water, etc. are mixed therewith, and the extract content, succinic acid content, etc. are adjusted so that they fall within a predetermined range (as the final product), and if necessary, filtering, sterilization, etc. are carried out to produce the product. Here, a fermented alcoholic beverage is an alcoholic beverage produced through an alcohol fermentation process using yeast (a process in which yeast produces alcohol, a metabolic product, from organic substances such as sugars), and a non-fermented alcoholic beverage is an alcoholic beverage produced without the above-mentioned alcohol fermentation process (without going through the alcohol fermentation process) (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as raw materials).

[0038] Furthermore, if necessary, this production method may further include a step of adjusting the phenethyl alcohol content, alcohol content, acidity, pH, carbon dioxide pressure, etc., a step of adjusting the ratio of the succinic acid content to the citric acid content within the aforementioned range, etc. These steps may also be performed together in one step, or at least one of the steps may be performed separately in two or more steps.

[0039] The alcoholic beverage according to the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled in a metal container (such as an aluminum container or a steel container), a PET bottle, a glass container, a paper container, or a barrel. Such a packaged alcoholic beverage not only helps to prevent deterioration of flavor and other properties over time, but also enhances convenience in distribution and sales. For example, the alcoholic beverage according to the present invention may be an RTD (Ready to Drink) beverage that can be opened and consumed as is (without dilution), or an RTS (Ready to Serve) beverage that can be diluted with water, carbonated water, or the like. When preparing an RTS beverage, the alcoholic beverage may be diluted with water or carbonated water at a set dilution ratio (for example, about 2 to 6 times, or even about 3 to 5 times) to satisfy the composition of the alcoholic beverage according to the present invention.

[0040] The alcoholic beverage according to the present invention having the above-described configuration can have or improve a complex spicy and sweet aftertaste, even if it does not contain a spice extract (an extract of a raw material classified as a spice), i.e., even if it is substantially free of a spice extract. Furthermore, it can have or improve a depth or astringency felt after drinking, and can also have a reduced sharp alcohol taste or sharp acidity. Furthermore, when obtaining an alcoholic beverage with a spice-like flavor, if a spice extract is added directly to the beverage, it may cause a painful irritation in the mouth, and therefore, if one wishes to primarily emphasize the spice-like taste, it may be difficult to maintain the flavor balance and flavor control. However, the alcoholic beverage of the present invention can impart a spicy complexity with little irritation, and therefore can be said to be excellent in that it is easy to maintain the flavor balance, etc.

[0041] The present invention can also be said to provide a method for imparting or enhancing the spicy complexity and sweet aftertaste of an alcoholic beverage by adjusting the extract content to 5.0 w / v% or less and the succinic acid content to 0.04 g / 100 ml or more and 1.0 g / 100 ml or less. Furthermore, the present invention can also provide a method for imparting or enhancing the depth and astringency felt aftertaste, and a method for reducing the sharp alcohol taste or sharp acidity.

[0042] Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. [Example]

[0043] Example 1 Using pure water as a base, predetermined amounts of vodka, sugars (high-fructose corn syrup, starch syrup), and acidulant (citric acid) were added and mixed, and succinic acid was added and mixed if necessary.The pH was adjusted with sodium bicarbonate, and then carbonated water was added and mixed to prepare sparkling alcoholic beverage samples (Samples 1-0 to 1-5) with a carbon dioxide pressure of 0.22 MPa at 20°C and alcohol content, extract content, acidity (acidity converted to citric acid), pH, high-fructose corn syrup content, starch syrup content, citric acid content, and succinic acid content as shown in the upper row of Table 1 below.

[0044] Each sample was then comparatively evaluated by seven panelists with trained sensory discrimination abilities using the following criteria: depth and astringency felt at the end (depth and astringency like walnut or almond felt at the end), spicy complexity (complex spice-like flavor, etc.), sweet aftertaste (aftertaste reminiscent of sweetness but not sweetness as a taste), overall evaluation (overall evaluation as a beverage), sharp alcoholic sensation, and sharp acidity. For the depth and astringency felt afterward, roasted walnuts (unsalted) and roasted almonds (unsalted) were used as indicators. For spicy complexity, a liquid obtained by boiling a water suspension of cardamom powder, filtering the extract after removing the aromatic components, and diluting the liquid to an easily understandable concentration was used as indicators, as well as a liquid prepared in the same way using fennel powder.

[0045] [Evaluation criteria] Sample 1-0 was given a score of 1 for each of the depth and astringency, spicy complexity, and sweetness felt aftertaste, and each sample was compared to this sample 1-0 in a comparative sensory evaluation using a 5-point scale from 1 (not noticeable) to 5 (strongly noticeable) for each evaluation item. Additionally, sample 1-0 was given a score of 2 for the overall evaluation, and each sample was compared to this sample 1-0 in a comparative sensory evaluation using a 5-point scale from 1 to 5. On the other hand, for the sharp alcohol taste and sharp acidity, sample 1-0 was rated at 4 points for both, and in comparison with sample 1-0, each sample was evaluated for each evaluation item on a 5-point scale from 1 point (weak or barely noticeable) to 5 points (strongly noticeable).

[0046] The results of this sensory evaluation (average evaluations by seven panelists) are shown in the bottom of Table 1 below. These results show that adding a certain amount of succinic acid to alcoholic beverages with extract content below a specified level improves the depth and astringency felt afterward, the spicy complexity, and the lingering sweetness, and also improves the overall evaluation. Furthermore, the sharp alcohol sensation was reduced, which means that the above composition can mask the sting of alcohol. In addition, the sharp acidity of some samples was also reduced.

[0047] [Table 1]

[0048] Example 2 Using pure water as a base, predetermined amounts of vodka, sugars (high-fructose corn syrup, starch syrup), acidulant (citric acid), and succinic acid were added and mixed, and then phenethyl alcohol was added and mixed.The pH was adjusted with sodium bicarbonate, and then carbonated water was added and mixed to prepare sparkling alcoholic beverage samples (Samples 2-1 to 2-5) with a carbon dioxide pressure of 0.22 MPa at 20°C and alcohol content, extract content, acidity (acidity converted to citric acid), pH, high-fructose corn syrup content, citric acid content, succinic acid content, and phenethyl alcohol content as shown in the upper row of Table 2 below.

[0049] Each sample was then comparatively evaluated by seven panelists with trained sensory discrimination abilities for the depth and astringency felt aftertaste, spicy complexity, lingering sweetness, overall evaluation, sharp alcohol sensation, and sharp acidity, using the same evaluation method and evaluation criteria as in Example 1.

[0050] The results of this sensory evaluation (average evaluations by seven panelists) are shown in the lower part of Table 2 below. Note that 1-0 and 1-3 in Table 2 below are samples prepared in Example 1. These results show that by adding a certain amount of succinic acid and a certain amount of phenethyl alcohol to an alcoholic beverage with an extract content below a specified level, both the spicy complexity and the sweet aftertaste were further improved. Additionally, it was shown that the overall evaluation was further improved due to the effect of appropriately masking astringent tastes, etc. Furthermore, it was also possible to further reduce sharp sourness, which means that the above-mentioned composition can mask not only the stimuli of alcohol but also the stimuli of sourness.

[0051] [Table 2]

[0052] Example 3 Using pure water as a base, predetermined amounts of vodka, sugars (isomerized sugar), succinic acid, and phenethyl alcohol were added and mixed, and if necessary, starch syrup, acidulant (citric acid), glycine, alanine, and sake (Junmai Daiginjo sake) were added and mixed. The pH was adjusted with sodium bicarbonate, and then carbonated water was added and mixed to prepare sparkling alcoholic beverage samples (Samples 3-1 to 3-7) with a carbon dioxide pressure of 0.22 MPa at 20°C and alcohol content, extract content, acidity (acidity in citric acid equivalent), pH, isomerized sugar content, starch syrup content, citric acid content, succinic acid content, phenethyl alcohol content, glycine content, alanine content, and sake content as shown in the top row of Table 3 below.

[0053] Each sample was then comparatively evaluated by seven panelists with trained sensory discrimination abilities for the depth and astringency felt aftertaste, spicy complexity, lingering sweetness, overall evaluation, sharp alcohol sensation, and sharp acidity, using the same evaluation method and evaluation criteria as in Example 1.

[0054] The results of this sensory evaluation (average evaluations by seven panelists) are shown in the lower part of Table 3 below. Note that 1-0 and 1-3 in Table 3 below are samples prepared in Example 1, and 2-2 is a sample prepared in Example 2. These results show that in alcoholic beverages with extract contents below a specified level, containing a certain amount of succinic acid and a certain amount of phenethyl alcohol, the same effect can be obtained even if citric acid is not added, the sugar composition is changed, glycine and alanine are added, sake is added, or the alcohol content is changed, and it was also shown that in particular, those containing glycine and alanine or sake can further improve the spicy complexity and lingering aftertaste that evokes sweetness.

[0055] [Table 3]

Claims

1. An alcoholic beverage having an extract content of 5.0 w / v% or less and containing succinic acid in a range of 0.04 g / 100 ml to 1.0 g / 100 ml.

2. The alcoholic beverage according to claim 1, which contains phenethyl alcohol in an amount of 0.1 mg / L or more and 100 mg / L or less.

3. The alcoholic beverage according to claim 1 or 2, having an alcohol content of 4 v / v% or more and 10 v / v% or less.

4. The alcoholic beverage according to claim 1 or 2, wherein the succinic acid content is 0.50 g / 100 ml or less.

5. The alcoholic beverage according to claim 1 or 2, which contains glycine and alanine.

6. The alcoholic beverage according to claim 1 or 2, which contains starch syrup.

7. The alcoholic beverage according to claim 1 or 2, having an acidity of 0.05 g / 100 ml or more and 0.60 g / 100 ml or less.

8. The alcoholic beverage according to claim 1 or 2, having a pH of 2.8 or higher and 3.9 or lower.

9. A method for producing an alcoholic beverage, comprising the steps of adjusting the extract content to 5.0 w / v% or less and adding succinic acid in an amount of 0.04 g / 100 ml or more and 1.0 g / 100 ml or less.

10. A method for imparting or enhancing an aftertaste that evokes spicy complexity and sweetness in an alcoholic beverage, characterized by reducing the extract content to 5.0 w / v% or less and further reducing the succinic acid content to 0.04 g / 100 ml or more and 1.0 g / 100 ml or less in an alcoholic beverage.

Images