Alcoholic beverage

Abstract

To provide an alcoholic beverage imparted with or improved in spicy or herb-like refreshing feeling.SOLUTION: The alcoholic beverage has an extract content of 5. 0w / v% and an acid value of ≥ 0. 01g / 100ml and contains ≥ 0. 1mg / L phenethyl alcohol and ≥ 0. 1mg / L ethyl decanoate.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 respond to the diverse tastes of consumers, there is room for further improvement in the flavors and aromas of the above-mentioned alcoholic beverages, particularly in terms of imparting or enhancing a refreshing flavor like that of spices or herbs.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage to which a refreshing taste like that of spices or herbs has been imparted or enhanced. [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 content below a certain level can be improved by adjusting the acidity and adding phenethyl alcohol and ethyl decanoate. They also found that an alcoholic beverage with an extract content of 5.0 w / v% or less, an acidity of 0.01 g / 100 ml or more, and containing phenethyl alcohol at least 0.1 mg / L and ethyl decanoate at least 0.1 mg / L can be made to have an improved refreshing flavor reminiscent of spices or herbs, leading to the completion of the present invention.

[0008] That is, the present invention provides the following: <1> ~ <11> This includes embodiments of the present invention. <1> An alcoholic beverage with an extract content of 5.0 w / v% or less, an acidity of 0.01 g / 100 ml or more, and containing phenethyl alcohol of 0.1 mg / L or more and ethyl decanoate of 0.1 mg / L or more. <2> The content of the phenethyl alcohol is 1.0 mg / L or more and 50 mg / L or less. <1> 1. An alcoholic beverage according to claim 1. <3> The content of the ethyl decanoate is 0.3 mg / L or more and 3.0 mg / L or less. <1> or <2> 1. An alcoholic beverage according to claim 1. <4> The alcohol content is between 4% and 10% v / v. <1> ~ <3> An alcoholic beverage according to any one of the preceding items. <5> Contains 3-methyl-1-butanol, <1> ~ <4> An alcoholic beverage according to any one of the preceding items. <6> Contains glycine and alanine, <1> ~ <5> An alcoholic beverage according to any one of the preceding items. <7> Contains starch syrup <1> ~ <6> Any of the alcoholic beverages listed above. <8> The acidity is 0.05 g / 100 ml or more and 0.50 g / 100 ml or less, <1> ~ <7> An alcoholic beverage according to any one of the preceding items. <9> pH is between 2.8 and 3.9, <1> ~ <8> An alcoholic beverage according to any one of the preceding items. <10> A method for producing an alcoholic beverage, comprising the steps of: adjusting the extract content to 5.0 w / v% or less; adjusting the acidity to 0.01 g / 100 ml or more; adding phenethyl alcohol at 0.1 mg / L or more; and adding ethyl decanoate at 0.1 mg / L or more. <11> A method for imparting or enhancing a refreshing spicy or herb-like flavor to an alcoholic beverage, characterized by adjusting the extract content to 5.0 w / v% or less, the acidity to 0.01 g / 100 ml or more, and further adjusting the phenethyl alcohol content to 0.1 mg / L or more and the ethyl decanoate content to 0.1 mg / L or more. [Effects of the Invention]

[0009] According to the present invention, an alcoholic beverage can be provided to which a refreshing taste such as that of spices or herbs has been imparted or enhanced. 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, an acidity of 0.01 g / 100 ml or more, and containing 0.1 mg / L or more of phenethyl alcohol and 0.1 mg / L or more of ethyl decanoate (hereinafter sometimes referred to as "the alcoholic beverage of the present invention"). The present invention also includes a method for producing an alcoholic beverage (hereinafter sometimes referred to as "the method for producing an alcoholic beverage of the present invention") that includes the steps of adjusting the extract content to 5.0 w / v% or less, adjusting the acidity to 0.01 g / 100 ml or more, adding 0.1 mg / L or more of phenethyl alcohol, and adding 0.1 mg / L or more of ethyl decanoate.

[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 according to the present invention has an acidity of 0.01 g / 100 ml or more. To more easily achieve the effects of the present invention, the lower limit of the acidity is preferably 0.05 g / 100 ml or more, more preferably 0.08 g / 100 ml or more, even more preferably 0.10 g / 100 ml or more, and even more preferably 0.12 g / 100 ml or more. The upper limit is preferably 0.50 g / 100 ml or less, even more preferably 0.40 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. For example, the acidity of the alcoholic beverage according to the present invention may be 0.05 g / 100 ml or more and 0.50 g / 100 ml or less. This acidity 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). It is particularly preferable to adjust the acidity by adding citric acid, a citrate, or phosphoric acid.

[0016] Here, this "acidity" refers to the acidity converted into citric acid equivalents (the acidity value converted into the amount of 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 a 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).

[0017] The alcoholic beverage according to the present invention, which has the above-mentioned extract content and acidity, further contains phenethyl alcohol (2-Phenethyl alcohol: CH 10 O, CAS No. 60-12-8) at 0.1 mg / L or more, and ethyl decanoate (Ethyl decanoate: C 12 H 24 The alcoholic beverage contains 0.1 mg / L or more of acetic acid (O2, CAS No. 110-38-3). This synergistic effect can impart or enhance a refreshing spice- or herb-like flavor (e.g., a refreshing spice- or herb-like taste) to an alcoholic beverage with the extract content and acidity described above. In addition, it can impart or enhance a refreshing sourness and deep sweetness (a deep flavor reminiscent of sweetness, rather than a sweet taste). Phenethyl alcohol is one of the aroma components and is a compound represented by the following formula (2). Ethyl decanoate is also one of the aroma components and is also known as ethyl caprate, and is a compound represented by the following formula (3).

[0018] [ka]

[0019] [ka]

[0020] As described above, the phenethyl alcohol content of the alcoholic beverage of the present invention is 0.1 mg / L or more. However, to facilitate the aforementioned effects, the lower limit is 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, and even more preferably 4.0 mg / L or more. To facilitate the maintenance of the aforementioned effects at a high level, the upper limit is preferably 60 mg / L or less, more preferably 50 mg / L or less, even more preferably 40 mg / L or less, even more preferably 30 mg / L or less, even more preferably 25 mg / L or less, even more preferably 20 mg / L or less, even more preferably 15 mg / L or less, and even more preferably 10 mg / L or less. For example, it is particularly preferable that the phenethyl alcohol content of the alcoholic beverage of the present invention be 1.0 mg / L or more and 50 mg / L or less. The content of this phenethyl alcohol can be adjusted by using commercially available phenethyl alcohol (for example, pure or refined products) or phenethyl alcohol-containing raw materials (fragrances, etc.), and a plurality of these may be used in combination.

[0021] The ethyl decanoate content of the alcoholic beverage of the present invention is 0.1 mg / L or more as described above. However, because the aforementioned effects are more easily achieved, the lower limit is preferably 0.3 mg / L or more, more preferably 0.4 mg / L or more, and even more preferably 0.5 mg / L or more. The upper limit is preferably 10 mg / L or less, more preferably 8.0 mg / L or less, even more preferably 5.0 mg / L or less, even more preferably 3.0 mg / L or less, even more preferably 2.0 mg / L or less, even more preferably 1.0 mg / L or less, and even more preferably 0.8 mg / L or less, because the aforementioned effects are more easily maintained at a high level. For example, it is particularly preferable that the ethyl decanoate content of the alcoholic beverage of the present invention be 0.3 mg / L or more and 3.0 mg / L or less. The content of ethyl decanoate can also be adjusted by using commercially available ethyl decanoate (for example, pure or refined products) or raw materials containing ethyl decanoate (such as fragrances), and a combination of these may also be used.

[0022] While not limited thereto, because this makes it easier to achieve the effects of the present invention, it is more preferable that the alcoholic beverage according to the present invention satisfy the above requirements and that the ratio of the phenethyl alcohol content to the ethyl decanoate content (phenethyl alcohol content (mg / L) / ethyl decanoate content (mg / L)) be 1.0 or more and 50 or less. The lower limit is more preferably 1.5 or more, or even 2.0 or more, and the upper limit is more preferably 30 or less, or even 20 or less, or even even 15 or less, or even even even 10 or less.

[0023] The alcoholic beverage according to the present invention further contains 3-methyl-1-butanol (C5H 12It is more preferable to contain 3-methyl-1-butanol (CAS No. 123-51-3). This is because the synergistic effect with the aforementioned phenethyl alcohol and ethyl decanoate can further enhance the aforementioned spicy or herb-like refreshing flavor. In addition, it can further enhance the deep sweetness. This 3-methyl-1-butanol is also one of the aroma components, and is also known as isoamyl alcohol, and is a compound represented by the following formula (4).

[0024] [ka]

[0025] The 3-methyl-1-butanol content of the alcoholic beverage of the present invention is preferably 0.5 mg / L or more, more preferably 1.0 mg / L or more, even more preferably 2.0 mg / L or more, and even more preferably 3.0 mg / L or more, because this more easily achieves the aforementioned effects. The upper limit is preferably 20 mg / L or less, more preferably 15 mg / L or less, even more preferably 10 mg / L or less, and even more preferably 8.0 mg / L or less. The 3-methyl-1-butanol content can also be adjusted by using commercially available 3-methyl-1-butanol (e.g., pure or refined products) or 3-methyl-1-butanol-containing raw materials (e.g., flavorings), and multiple such products may be used in combination.

[0026] 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). Furthermore, the ethyl decanoate content and the 3-methyl-1-butanol content in the alcoholic beverage according to the present invention can both be measured by appropriately diluting a sample and subjecting it to gas chromatography mass spectrometry (GC-MS).

[0027] Furthermore, it is more preferable that the alcoholic beverage of the present invention further contains succinic acid. This is because the alcoholic beverage of the present invention, configured as described above, can impart or enhance a nutty astringency and richness (astringency and richness reminiscent of nuts such as walnuts or almonds) as well as a harsh, astringent taste while still achieving the effects of the present invention. Furthermore, since the astringency and astringent taste can be appropriately masked by the aforementioned phenethyl alcohol and ethyl decanoate, the alcoholic beverage of the present invention is also characterized by the fact that the astringency and richness reminiscent of nuts, harsh, astringent taste, and harshness are not excessively strong, even when containing a certain amount or more of succinic acid. Succinic acid is a dicarboxylic acid, also known as butanedioic acid.

[0028] The succinic acid content of the alcoholic beverage of the present invention is preferably greater than 0.03 g / 100 ml, more preferably 0.05 g / 100 ml or more, and even more preferably 0.08 g / 100 ml or more, because this more easily achieves the above-mentioned effects. 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 0.20 g / 100 ml or less, and even more preferably 0.15 g / 100 ml or less. For example, it is particularly preferable that the succinic acid content of the alcoholic beverage of the present invention be 0.05 g / 100 ml or more and 0.50 g / 100 ml or less. The succinic acid content can be adjusted by using commercially available succinic acid (for example, pure or refined products) or succinic acid-containing raw materials (acidulants, seasonings, etc.), and a combination of these may also be used.

[0029] The succinic acid content in the alcoholic beverage according to the present invention can be measured by high performance liquid chromatography (HPLC).

[0030] Furthermore, the alcoholic beverage of 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 and the aforementioned phenethyl alcohol and ethyl decanoate can further enhance the deep sweetness.

[0031] 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 limits of the glycine and alanine contents are preferably 0.005 g / 100 ml or more, and even more preferably 0.008 g / 100 ml or more. The upper limits are 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 and alanine contents can be adjusted by using commercially available glycine and alanine (e.g., pure or purified products), glycine-containing raw materials, and alanine-containing raw materials (e.g., seasonings), or multiple combinations of these may 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.

[0032] 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.).

[0033] 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.

[0034] 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.

[0035] 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, herb-like flavors, sake-like flavors, and chuhai-like flavors. The flavoring may include one or more selected from the aforementioned phenethyl alcohol, ethyl decanoate, and 3-methyl-1-butanol. The alcoholic beverage of the present invention may be a spice-like alcoholic beverage, a herb-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), or the like, including those containing the flavorings described above or other ingredients.

[0036] In addition to the above, the alcoholic beverage of the present invention may optionally contain, as ingredients, alcoholic beverages (distilled alcohol, brewed alcohol, 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., within the scope of not significantly affecting the effects of the present invention.

[0037] 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 analyzed 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. Furthermore, in order to avoid the occurrence of foaming (bubbling), this carbonation step is preferably carried out with the liquid temperature kept at 10° C. or lower (preferably 4° C. or lower). 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.

[0038] 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, brewed alcohol, infused alcohol, raw material alcohol, etc.) blended in the manufacturing process, and the blending ratio thereof.

[0039] 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).

[0040] The method for producing an alcoholic beverage according to the present invention is not particularly limited, and may otherwise follow conventional methods for producing alcoholic beverages, as long as it comprises the steps of adjusting the extract content to 5.0 w / v% or less (a step of adjusting the content of sweeteners and acidulants, etc., to make the extract content 5.0 w / v% or less), adjusting the acidity to 0.01 g / 100 ml or more (a step of adjusting the content of acidulants, etc., to make the acidity 0.01 g / 100 ml or more), a step of incorporating 0.1 mg / L or more of phenethyl alcohol, and a step of incorporating 0.1 mg / L or more of ethyl decanoate. These may be steps that adjust the contents to the ranges described above, such as a step of adjusting the extract content to 4.0 w / v% or less, a step of adjusting the acidity to between 0.05 g / 100 ml and 0.50 g / 100 ml, a step of adjusting the phenethyl alcohol content to between 1.0 mg / L and 50 mg / L, or a step of adjusting the ethyl decanoate content to between 0.3 mg / L and 3.0 mg / L. 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 of such a beverage, a fermented alcoholic beverage may be produced through an alcohol fermentation step using yeast, 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, phenethyl alcohol, ethyl decanoate, carbonated water or pure water, etc. are mixed therewith, and the extract content, acidity, phenethyl alcohol content, ethyl decanoate content, etc. are adjusted so that they fall within predetermined ranges (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).

[0041] Furthermore, if necessary, this production method may further include a step of adjusting the 3-methyl-1-butanol content, alcohol content, pH, carbon dioxide pressure, etc., a step of adjusting the ratio of the phenethyl alcohol content to the ethyl decanoate 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.

[0042] 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.

[0043] The alcoholic beverage according to the present invention having the above-described configuration can have or have enhanced refreshing flavors like spices or herbs, even if it does not contain spice extracts or herb extracts (extracts of ingredients classified as spices or herbs), i.e., even if it is substantially free of spice extracts and herb extracts. Furthermore, it can also have or have enhanced refreshing sourness or deep sweetness. Furthermore, when obtaining an alcoholic beverage with a spice- or herb-like flavor, if spice extracts or herb extracts are added directly to the beverage, there is a possibility that a painful irritation may be imparted to the mouth, and therefore, if one wishes to primarily emphasize the spice- or herb-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 refreshing taste like that of spices or herbs with little irritation, and therefore can be said to be excellent in that it is easy to maintain the flavor balance, etc.

[0044] The present invention can also be said to provide a method for imparting or enhancing a refreshing spice- or herb-like flavor to an alcoholic beverage, characterized by adjusting the extract content to 5.0 w / v% or less, the acidity to 0.01 g / 100 ml or more, and the phenethyl alcohol content to 0.1 mg / L or more and the ethyl decanoate content to 0.1 mg / L or more. Furthermore, the present invention can also provide a method for imparting or enhancing a refreshing sourness or a deep sweetness.

[0045] 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]

[0046] 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 if necessary, phenethyl alcohol, ethyl decanoate, and succinic acid 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 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, succinic acid content, phenethyl alcohol content, and ethyl decanoate content as shown in the top row of Table 1 below.

[0047] Each sample was then comparatively evaluated by eight panelists with trained sensory discrimination abilities using the following criteria for astringency and richness evoking a nutty taste (astringency and richness evoking a walnut or almond taste), off-flavor and astringent taste, refreshing acidity, refreshing spice or herb-like taste (a refreshing spice or herb-like taste, etc.), deep sweetness (a depth evoking sweetness rather than a sweet taste), and overall evaluation (overall evaluation as a beverage). For the astringency and richness reminiscent of nuttiness, roasted walnuts (unsalted) and roasted almonds (unsalted) were used as indicators. For the refreshing spice and herb-like flavor, 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.

[0048] [Evaluation criteria] Sample 1-0 was given a score of 1 for each of the astringency and richness evoking a nutty taste, refreshing acidity, spice- and herb-like freshness, and deep sweetness, 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 unpleasant taste and astringency, Sample 1-0 was given a rating of 1 point, and Sample 1-1 was given a rating of 5 points. In comparison with these samples, 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).

[0049] The results of this sensory evaluation (average evaluations by eight panelists) are shown in the bottom of Table 1 below. These results demonstrate that adding a certain amount of phenethyl alcohol and ethyl decanoate to alcoholic beverages with extract content below a specified level and acidity above a specified level can impart or enhance a refreshing spice- or herb-like flavor, and also improve the overall evaluation. It was also shown that a refreshing acidity and deep sweetness are imparted. Additionally, it was shown that the bitterness, richness, off-flavor, and astringent flavor associated with a nutty flavor, which are thought to be primarily due to the effect of the combination with succinic acid, can be prevented from becoming too strong.

[0050] [Table 1]

[0051] Example 2 Using pure water as a base, vodka, sugars (high-fructose corn syrup, starch syrup), acidulant (citric acid), succinic acid, and ethyl decanoate were added and mixed in predetermined amounts, and phenethyl alcohol 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 2-0 to 2-3) with a carbon dioxide pressure of 0.22 MPa at 20°C and alcohol content, extract content, acidity (acidity in citric acid equivalent), pH, high-fructose corn syrup content, starch syrup content, succinic acid content, phenethyl alcohol content, and ethyl decanoate content as shown in the upper row of Table 2 below.

[0052] Each sample was then comparatively evaluated by eight panelists with trained sensory discrimination abilities using the same evaluation methods and criteria as in Example 1, for astringency and richness reminiscent of a nutty taste, roughness and astringency, refreshing acidity, refreshing spice-like or herb-like taste, deep sweetness, and overall evaluation.

[0053] The results of this sensory evaluation (average evaluations by eight panelists) are shown in the lower part of Table 2 below. Note that 1-0, 1-1, and 1-4 in Table 2 below are all samples prepared in Example 1. These results demonstrate that in an alcoholic beverage having an extract content below a specified level, an acidity above a specified level, and containing certain amounts of phenethyl alcohol and ethyl decanoate, increasing the ethyl decanoate content can further improve the refreshing sourness while maintaining a high level of refreshing spice- and herb-like flavor. It was also demonstrated that a similar effect could be achieved in preventing the astringency, richness, unpleasant flavor, and astringent taste reminiscent of the nutty flavor described above from becoming excessively strong.

[0054] [Table 2]

[0055] Example 3 Using pure water as a base, predetermined amounts of vodka, sugars (isomerized sugar), acidulant (citric acid), succinic acid, phenethyl alcohol, and ethyl decanoate were added and mixed, and if necessary, starch syrup, 3-methyl-1-butanol, glycine, and alanine 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 3-4) with a carbon dioxide pressure of 0.22 MPa at 20°C and alcohol content, extract content, acidity (acidity in citric acid equivalent), pH, succinic acid content, phenethyl alcohol content, ethyl decanoate content, 3-methyl-1-butanol content, isomerized sugar content, starch syrup content, glycine content, and alanine content as shown in the upper row of Table 3 below.

[0056] Each sample was then comparatively evaluated by eight panelists with trained sensory discrimination abilities using the same evaluation methods and criteria as in Example 1, for astringency and richness reminiscent of a nutty taste, roughness and astringency, refreshing acidity, refreshing spice-like or herb-like taste, deep sweetness, and overall evaluation.

[0057] The results of this sensory evaluation (average evaluations by eight panelists) are shown in the lower section of Table 3 below. Note that 1-0, 1-1, and 1-4 in Table 3 below are all samples prepared in Example 1. These results demonstrate that in alcoholic beverages with extract content below a specified level, acidity above a specified level, and containing specific amounts of phenethyl alcohol and ethyl decanoate, the refreshing spice- or herb-like flavor can be further enhanced by adding specific amounts of 3-methyl-1-butanol or glycine and alanine. Furthermore, it was also demonstrated that all of these additives have the same effect of preventing the bitterness, richness, unpleasant flavor, and astringent taste reminiscent of the aforementioned nutty flavor from becoming excessively strong. It was also demonstrated that similar effects could be obtained by changing the sugar composition or alcohol content.

[0058] [Table 3]

Claims

1. An alcoholic beverage having an extract content of 5.0 w / v% or less, an acidity of 0.01 g / 100 ml or more, and containing phenethyl alcohol of 0.1 mg / L or more and ethyl decanoate of 0.1 mg / L or more.

2. The alcoholic beverage according to claim 1, wherein the phenethyl alcohol content is 1.0 mg / L or more and 50 mg / L or less.

3. The alcoholic beverage according to claim 1 or 2, wherein the content of ethyl decanoate is 0.3 mg / L or more and 3.0 mg / L or less.

4. 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.

5. The alcoholic beverage according to claim 1 or 2, which contains 3-methyl-1-butanol.

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

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

8. The alcoholic beverage according to claim 1 or 2, wherein the acidity is 0.05 g / 100 ml or more and 0.50 g / 100 ml or less.

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

10. A method for producing an alcoholic beverage, comprising the steps of: adjusting the extract content to 5.0 w / v% or less; adjusting the acidity to 0.01 g / 100 ml or more; adding phenethyl alcohol at 0.1 mg / L or more; and adding ethyl decanoate at 0.1 mg / L or more.

11. A method for imparting or enhancing a refreshing sensation reminiscent of spices or herbs to an alcoholic beverage, characterized in that the alcoholic beverage has an extract content of 5.0 w / v% or less, an acidity of 0.01 g / 100 ml or more, a phenethyl alcohol content of 0.1 mg / L or more, and an ethyl decanoate content of 0.1 mg / L or more.

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