Container-packed alcoholic beverage and method for producing same

Abstract

To provide a Japanese apricot (Japanese apricot) - flavored packaged alcoholic beverage containing a sour taste component, in which the content of saccharides is suppressed to less than a fixed value, and to which sufficient drinking satisfaction caused by fruit feeling is imparted, and to provide a method for producing the same.SOLUTION: In a Japanese apricot flavored packaged alcoholic beverage containing sour taste components, the content of saccharide is adjusted to less than 0. 5g / 100mL, and the acid degree in terms of citrate is adjusted to 0.1 to 1g / 100mL.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, the diversification of preferences for alcoholic beverages has led to a diversification of needs for alcoholic beverages, and various improvement technologies have been developed. In particular, with increasing consumer awareness of health, there has been active development of technologies to reduce the amount of carbohydrates and sugars contained in alcoholic beverages.

[0003] One type of alcoholic beverage available on the market is the so-called "Ready to Drink" (RTD) product, which is packaged in a container. In recent years, due to their convenience for consumers, various types of RTD alcoholic beverages have been distributed on the market, and among them, RTD alcoholic beverages with reduced sugar and carbohydrate content, as mentioned above, are the most popular. RTD alcoholic beverages containing fruit juice have traditionally been one of the most popular alcoholic beverages, and therefore, technologies aimed at reducing the sugar and carbohydrate content of RTD alcoholic beverages are being developed.

[0004] However, in RTD alcoholic beverages containing fruit juice, it is necessary to contain a relatively large amount of fruit juice in order to obtain a sufficient drinking sensation due to the fruity taste, but on the other hand, because fruit juice contains carbohydrates and sugars, it is difficult to sufficiently reduce the amount of carbohydrates and sugars in order to impart a fruity taste, which is a contradictory problem.For example, Patent Document 1 describes a technology related to a beverage in which the content of sweetener and inosinic acid is adjusted to a specific range and the acidity is adjusted to a specific range, thereby enhancing the depth of flavor and the complex fruit-like flavor. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2024-20901

[0006] However, in RTD alcoholic beverages containing fruit juice, there has not been sufficient research into the technology to provide a sufficient fruity flavor while keeping the sugar content below a certain level, and this has been an ongoing technical challenge. Summary of the Invention

[0007] Under these circumstances, the present inventors have discovered that the above-mentioned problems can be solved by adjusting the sugar content of a packaged plum-flavored alcoholic beverage containing sour components to less than 0.5 g / 100 mL and adjusting the acidity, calculated as citric acid, to 0.1 to 1 g / 100 mL. The present invention is based on this discovery.

[0008] Therefore, the present invention aims to provide a packaged plum-flavored alcoholic beverage containing sour components, in which the sugar content is kept below a certain level and which has a sufficient drinking sensation due to its fruity taste, and a method for producing the same.

[0009] According to the present invention, the following inventions are provided. (1) A packaged alcoholic beverage with a plum flavor containing a sour component, The sugar content is less than 0.5g / 100mL, The acidity in citric acid equivalent is 0.1 to 1 g / 100 mL. The packaged alcoholic beverage. (2) The bottled alcoholic beverage according to (1), wherein the sour component contains at least one selected from the group consisting of succinic acid, phosphoric acid, citric acid, and salts thereof. (3) A bottled alcoholic beverage according to (1) or (2), wherein the sour component contains succinic acid or a salt thereof, and the total content of succinic acid and its salt in the bottled alcoholic beverage is 0.001 to 0.02 w / v% in terms of succinic acid. (4) A bottled alcoholic beverage according to any one of (1) to (3), in which the extract content is less than 2 w / v%. (5) A bottled alcoholic beverage according to any one of (1) to (4), containing plum juice. (6) The bottled alcoholic beverage according to (5), wherein the plum juice content is 0.05 to 8.62 w / v %. (7) A bottled alcoholic beverage according to any one of (1) to (6), which does not contain a sweetener. (8) A method for producing a packaged alcoholic beverage with a plum flavor containing a sour component, Adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL; and adjusting the acidity in terms of citric acid in the bottled alcoholic beverage to 0.1 to 1 g / 100 mL The manufacturing method comprising: (9) A method for improving the fruitiness of a packaged alcoholic beverage with a plum flavor containing a sour component, comprising: Adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL; and adjusting the acidity in terms of citric acid in the bottled alcoholic beverage to 0.1 to 1 g / 100 mL The method comprising:

[0010] According to the present invention, there are provided a packaged alcoholic beverage with a plum flavor that contains sour components and has a sugar content kept below a certain level and a satisfying drinking sensation due to its fruity taste, as well as a method for producing the same.

[0011] As used herein, the "fruit flavor" of an alcoholic beverage refers to the sensation of recalling the aroma and / or taste specific to freshly thinned fruit when drinking the alcoholic beverage. When the fruit flavor is improved, the aroma and / or taste of freshly thinned fruit can be more strongly imagined when drinking the alcoholic beverage. Furthermore, as used herein, the "plum flavor" of an alcoholic beverage refers to the sensation of recalling the aroma and / or taste specific to freshly thinned plum fruit when drinking the alcoholic beverage.

[0012] In this specification, "alcoholic beverage" refers to a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act of Japan, and "alcohol content" refers to the volume concentration of alcohol (ethanol) in the alcoholic beverage expressed as a percentage (i.e., v / v%). In this specification, "alcohol" means "ethanol" unless otherwise specified.

[0013] <Packaged alcoholic beverages> According to one aspect of the present invention, there is provided a packaged alcoholic beverage with a plum flavor that contains a sour component (hereinafter simply referred to as the "alcoholic beverage of the present invention"). The alcoholic beverage of the present invention is characterized by having a plum flavor, containing a sour component, and having a sugar content and acidity adjusted to specific ranges.

[0014] The alcoholic beverage of the present invention exhibits a plum flavor. In this specification, a "plum-flavored" alcoholic beverage is not particularly limited as long as it mainly exhibits a plum-like flavor, and may or may not contain plum itself (e.g., fruit, juice, pulp, peel, etc.). The alcoholic beverage of the present invention may be, for example, an alcoholic beverage that exhibits a plum flavor by containing plum itself (e.g., fruit, juice, pulp, peel, etc.) or plum flavor components, an alcoholic beverage that exhibits a plum flavor by containing plum itself and / or ingredients containing plum flavor components, or an alcoholic beverage that exhibits a plum flavor by producing plum flavor components during the production process.

[0015] When the alcoholic beverage of the present invention contains plum itself, the plum used as the raw material is not particularly limited to a particular variety, and any plum that is normally used as a raw material for plum-flavored alcoholic beverages can be used. Furthermore, the plum may be mature, immature, processed, or unprocessed.

[0016] In one embodiment, the alcoholic beverage of the present invention contains plum juice. The lower limit of the plum juice content in the alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved and the sugar content and acidity ranges for the alcoholic beverage of the present invention are satisfied, and is, for example, 0.05 w / v%, preferably 0.1 w / v%, more preferably 0.5 w / v%, and even more preferably 0.6 w / v%. The plum juice content of w / v% can impart a sufficient drinking sensation due to the fruity flavor of plum to the alcoholic beverage. On the other hand, the upper limit of the plum juice content in the alcoholic beverage of the present invention is, for example, 8.62 w / v% or less, preferably 8.6 w / v%, more preferably 6 w / v%, and even more preferably 5 w / v%. According to the "Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023" published by the Ministry of Education, Culture, Sports, Science and Technology of Japan, the available carbohydrate content of "Fruits / Plum / Fresh" is 5.8 g / 100 g. If all of the sugars in plum fruit are contained in the juice, the content of plum juice in the alcoholic beverage of the present invention can be 8.62 w / v% or less, thereby making the sugar content of the alcoholic beverage of the present invention less than 0.5 g / 100 mL. The content of plum juice in the alcoholic beverage of the present invention can be, for example, in the range of 0.05 to 8.62 w / v%, preferably 0.1 to 8.6 w / v%, more preferably 0.5 to 6 w / v%, and even more preferably 0.6 to 5 w / v%.

[0017] The content of plum juice may be adjusted by increasing or decreasing the amount of plum juice itself blended into the alcoholic beverage of the present invention, by increasing or decreasing the amount of a raw material containing plum juice blended into the alcoholic beverage of the present invention, or by increasing or decreasing the amount of a raw material that produces a substance that becomes a component of plum juice during the production process of the alcoholic beverage of the present invention. These adjustments may be made alone or in combination of two or more. In one embodiment, the content of plum juice is adjusted by blending plum juice itself into the alcoholic beverage of the present invention.

[0018] The sour component contained in the alcoholic beverage of the present invention can be one that is typically used as a raw material for plum-flavored alcoholic beverages. One sour component may be used alone, or two or more may be used alone. Examples of sour components include succinic acid, phosphoric acid, citric acid, tartaric acid, itaconic acid, fumaric acid, adipic acid, acetic acid, and salts thereof. The sour component preferably contains at least one selected from the group consisting of succinic acid, phosphoric acid, citric acid, and salts thereof, more preferably contains either succinic acid or sodium succinate, or both, and even more preferably contains sodium succinate alone.

[0019] The lower limit of the content of the sour components in the alcoholic beverage of the present invention, calculated as succinic acid, is not particularly limited as long as the effects of the present invention are achieved and the acidity range for the alcoholic beverage of the present invention is satisfied, and is, for example, 0.005 w / v%, preferably 0.007 w / v%, more preferably 0.008 w / v%, and even more preferably 0.01 w / v%. By setting the content of the sour components in terms of succinic acid to 0.005 w / v% or more, the alcoholic beverage can be imparted with a sufficient drinking sensation due to the fruity flavor of plum. On the other hand, the upper limit of the content of sodium succinate in the alcoholic beverage of the present invention is, for example, 0.05 w / v%, preferably 0.04 w / v%, more preferably 0.03 w / v%, and even more preferably 0.02 w / v%. By setting the content of sodium succinate to 0.05 w / v% or less, the alcoholic beverage can be imparted with a sufficient drinking sensation due to the fruity flavor of plum. The range of sodium succinate content in the alcoholic beverage of the present invention is, for example, 0.005 to 0.05 w / v%, preferably 0.007 to 0.04 w / v%, more preferably 0.008 to 0.03 w / v%, and even more preferably 0.01 to 0.02 w / v%.

[0020] The content of sour components may be adjusted by increasing or decreasing the amount of the compounds themselves as described above in the alcoholic beverage of the present invention, by increasing or decreasing the amount of raw materials containing the compounds as described above in the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that produce the compounds as described above in the production process of the alcoholic beverage of the present invention. These adjustments may be performed using one type alone or in combination of two or more types. In one embodiment, the content of sour components is adjusted by adding the compounds themselves to the alcoholic beverage of the present invention. Examples of raw materials that contain the compounds as described above or that produce the compounds as described above include plum fruit, juice, pulp, and peel.

[0021] The content of sour components in alcoholic beverages can be measured according to the various methods described in the "Methods for Analyzing Food Additives, Second Edition" published by the Ministry of Health, Labour and Welfare of Japan. Specifically, phosphoric acid can be measured as the phosphate salt by colorimetry. In addition, the content of organic acids such as citric acid and succinic acid can be measured by high-performance liquid chromatography.

[0022] The sugar content (i.e., sugar content) of the alcoholic beverage of the present invention is adjusted to less than 0.5 g / 100 mL, for example, less than 0.4 g / 100 mL, less than 0.3 g / 100 mL, or less than 0.2 g / 100 mL.

[0023] In this specification, "sugars" refers to the "sugars" defined in the Food Labeling Standards of the Consumer Affairs Agency of Japan, i.e., a general term for monosaccharides and disaccharides. Since the sugar content is less than 0.5 g / 100 mL, the alcoholic beverage of the present invention falls under the category of "zero sugars" under the Food Labeling Standards.

[0024] The sugar content may be adjusted by increasing or decreasing the amount of monosaccharides and / or disaccharides added to the alcoholic beverage of the present invention, by increasing or decreasing the amount of raw materials containing monosaccharides and / or disaccharides added to the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that produce monosaccharides and / or disaccharides added during the production process of the alcoholic beverage of the present invention. These adjustments may be made singly or in combination of two or more.

[0025] The sugar content of an alcoholic beverage can be measured, for example, by high performance liquid chromatography. More specifically, the sugar content can be determined based on a sugar test conducted by the Japan Food Research Laboratories, a general incorporated foundation.

[0026] The alcoholic beverage of the present invention has an acidity, calculated as citric acid, adjusted to 0.1 to 1 g / 100 mL. The lower limit of the acidity, calculated as citric acid, is preferably 0.3 g / 100 mL, more preferably 0.31 g / 100 mL, and even more preferably 0.32 g / 100 mL. Meanwhile, the upper limit of the acidity, calculated as citric acid, is preferably 0.7 g / 100 mL, more preferably 0.6 g / 100 mL, and even more preferably 0.5 g / 100 mL.

[0027] The acidity of an alcoholic beverage in terms of citric acid can be measured by titration. Specifically, 10 mL of the alcoholic beverage is titrated with 0.1 mol / L sodium hydroxide solution, and the amount of sodium hydroxide titrated when the pH of the alcoholic beverage reaches 8.3 is converted into the amount of citric acid, thereby measuring the acidity of the alcoholic beverage in terms of citric acid.

[0028] The acidity in terms of citric acid may be adjusted by increasing or decreasing the amount of citric acid blended into the alcoholic beverage of the present invention, by increasing or decreasing the amount of a raw material containing citric acid blended into the alcoholic beverage of the present invention, or by increasing or decreasing the amount of a raw material that produces citric acid blended during the production process of the alcoholic beverage of the present invention. These adjustments may be performed alone or in combination of two or more. In one embodiment, the acidity in terms of citric acid is adjusted by increasing or decreasing the amount of a raw material containing citric acid (e.g., plum juice) blended into the alcoholic beverage of the present invention.

[0029] The extract content of the alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but is adjusted to, for example, 2 w / v% or less. Since the extract content correlates with the amount of calories, keeping the extract content at 1 w / v% or less can keep the amount of calories low. When the extract content is less than 2 w / v%, the alcoholic beverage of the present invention is classified as a spirits under the Liquor Tax Act of Japan.

[0030] The alcohol concentration in the alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 1 to 30 v / v%, preferably 3 to 20 v / v%, more preferably 4 to 15 v / v%, and even more preferably 5 to 10 v / v%.

[0031] The alcohol concentration in the alcoholic beverage of the present invention can be measured using gas chromatography in accordance with the method prescribed by the National Tax Agency of Japan ("National Tax Agency Prescribed Analytical Methods" issued by the National Tax Agency of Japan).

[0032] The alcohol concentration may be adjusted by blending ethanol itself into the alcoholic beverage of the present invention, by blending an ethanol-containing raw material into the alcoholic beverage of the present invention, or by blending a raw material that produces ethanol during the production process of the alcoholic beverage of the present invention. These adjustments may be performed using one type of raw material alone, or two or more types in combination. When increasing or decreasing the content of ethanol-containing raw materials in the alcoholic beverage of the present invention, such ethanol-containing raw materials are not particularly limited as long as they are raw materials whose safety as food has been confirmed, and examples include raw material alcohol, distilled spirits, and fermented products of grain or fruit components (e.g., fruit juice). Ethanol-containing raw materials may be used alone, or two or more types may be used in combination. Examples of distilled spirits that can be used include vodka, shochu, tequila, rum, gin, and whiskey. In one embodiment, the alcohol concentration of the alcoholic beverage of the present invention is adjusted by blending raw material alcohol into the alcoholic beverage of the present invention.

[0033] Gin, a distilled alcoholic beverage that can be incorporated into the alcoholic beverage of the present invention, is a distilled alcoholic beverage made from grains such as barley, rye, and potato, which are saccharified, fermented, and distilled to give the distillate a flavor of herbaceous roots and bark (botanical components), and contains juniper berries as a botanical component. Therefore, the gin contained in the alcoholic beverage of the present invention uses botanicals as raw materials and contains at least juniper berries as a botanical. Examples of botanical components that can be used in addition to juniper berries include coriander seeds, angelica root, angelica seeds, cardamom seeds, cinnamon, bitter orange peel, lemon peel, etc., as well as yuzu, green tea, and ginger. Other botanical components that can be used include the fruit, juice, pulp, peel, and bark of citrus fruits, such as oranges, grapefruits, lemons, limes, mandarins, yuzu, kabosu, and iyokan. The gin contained in the alcoholic beverage of the present invention may be an infused liquor obtained by infusing fruit in alcohol, or a distilled liquor obtained by further distilling the infused liquor. When infusing fruit in alcohol, the entire fruit may be infuse, or a portion of the fruit, such as the peel, may be infuse. Alternatively, the entire fruit or a portion of the fruit, such as the peel, may be cut into appropriate sizes, frozen, or crushed, and then infuse in alcohol. The gin contained in the alcoholic beverage of the present invention may be, for example, a distilled liquor obtained by infusing lemon peel and distilling it, and it is also possible to produce a gin as a citrus infused distilled liquor.

[0034] Examples of alcoholic beverages of the present invention include blended alcoholic beverages, brewed alcoholic beverages, and distilled alcoholic beverages, with blended alcoholic beverages being preferred. Blended alcoholic beverages are a general term for alcoholic beverages that are neither brewed nor distilled alcoholic beverages (e.g., chuhai, sours, RTDs, RTSs, infused alcoholic beverages, liqueurs, etc.), and include "blend alcoholic beverages" under the Liquor Tax Act of Japan.

[0035] The alcoholic beverage of the present invention includes those classified as liqueurs and spirits. Spirits, as defined by the Liquor Tax Act of Japan, are alcoholic beverages that do not fall into the categories of sake or whiskey and have an extract content of less than 2% (2 w / v%). Liqueurs, as defined by the Liquor Tax Act, are alcoholic beverages made from alcoholic beverages and sugars or other items (including alcoholic beverages) and have an extract content of 2% (2 w / v%) or more. The alcoholic beverage of the present invention can be one into which carbon dioxide is injected, i.e., a carbonated beverage. The carbon dioxide pressure can be adjusted as desired, for example, within the range of 0.05 to 0.24 MPa (gas pressure at 20°C).

[0036] The pH of the alcoholic beverage of the present invention is not particularly limited, but is preferably 3.0 to 7.0.

[0037] The alcoholic beverage of the present invention may contain other ingredients used in the production of beverages. Examples of such other ingredients include sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, high-fructose syrup, sugar alcohols, etc.), colorants, flavorings, and food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.). In one embodiment, the alcoholic beverage of the present invention does not contain a sweetener.

[0038] The alcoholic beverage of the present invention can be provided as a packaged beverage. The container used for the alcoholic beverage of the present invention is not particularly limited as long as it is a container commonly used for filling beverages, and examples thereof include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc. Metal cans, barrels, plastic bottles (e.g., PET bottles), and bottles are preferably used as containers.

[0039] <Production method of bottled alcoholic beverages> According to another aspect of the present invention, there is provided a method for producing a packaged, plum-flavored alcoholic beverage containing sour components, in which the sugar content is kept below a certain level and which has a sufficient drinking experience due to its fruity flavor (hereinafter also referred to simply as the "production method of the present invention").

[0040] The production method of the present invention includes (a) a step of adjusting the sugar content in a bottled alcoholic beverage to less than 0.5 g / 100 mL, and (b) a step of adjusting the acidity, in terms of citric acid, in the bottled alcoholic beverage to 0.1 to 1 g / 100 mL.

[0041] The method for adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL in step (a) is not particularly limited, and may be adjusted by increasing or decreasing the amount of monosaccharides and / or disaccharides added to the alcoholic beverage, by increasing or decreasing the amount of raw materials containing monosaccharides and / or disaccharides added to the alcoholic beverage, or by increasing or decreasing the amount of raw materials that produce monosaccharides and / or disaccharides during the production process of the alcoholic beverage. These adjustments may be performed alone or in combination of two or more.

[0042] The method for adjusting the acidity of the bottled alcoholic beverage in step (b) to 0.1 to 1 g / 100 mL in terms of citric acid is not particularly limited, and may be adjusted by increasing or decreasing the amount of citric acid blended into the alcoholic beverage, by increasing or decreasing the amount of a raw material containing citric acid blended into the alcoholic beverage, or by increasing or decreasing the amount of a raw material that produces citric acid during the production process of the alcoholic beverage. These adjustments may be performed alone or in combination of two or more.

[0043] <Method for improving the fruity flavor of packaged alcoholic beverages> According to another aspect of the present invention, there is provided a method for imparting a sufficient drinking experience due to a fruity taste to a packaged plum-flavored alcoholic beverage containing sour components while keeping the sugar content below a certain level (hereinafter also referred to simply as the "method of the present invention").

[0044] The production method of the present invention includes (a) a step of adjusting the sugar content of a bottled alcoholic beverage to less than 0.5 g / 100 mL, and (b) a step of adjusting the acidity, calculated as citric acid, of the bottled alcoholic beverage to 0.1 to 1 g / 100 mL. Both steps (a) and (b) can be carried out in the same manner as described in the production method of the present invention described above. [Example]

[0045] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples. In the examples, "acidity" refers to the acidity converted into citric acid, and "succinic acid content (w / v%)" refers to the total content of succinic acid and succinate converted into succinic acid. In each example, it has been confirmed that sodium succinate (crystal) does not substantially affect the acidity of the plum-flavored alcoholic beverage based on its acidity converted into citric acid. In addition, the plum juice used in each example does not contain succinic acid or succinate at concentrations that would substantially affect the effects of the present invention.

[0046] Example 1: Examination of the correlation between sugar content and fruity taste and drinkability in plum-flavored alcoholic beverages Plum juice and raw alcohol were added to carbonated water in the amounts shown in Table 1, and high-fructose corn syrup was then added in the amount shown in Table 1 to produce plum-flavored alcoholic beverages in Test Plots 1-1 and 1-2. The plum-flavored alcoholic beverage in Test Plot 1-1 was adjusted to have a sugar content of more than 0.5 g / 100 mL by adding high-fructose corn syrup, while the plum-flavored alcoholic beverage in Test Plot 1-2 was adjusted to have a sugar content of less than 0.5 g / 100 mL. [Table 1]

[0047] The acidity, calculated as citric acid, of each of the plum-flavored alcoholic beverages in test plots 1-1 and 1-2 was calculated from the content of each component.

[0048] A sensory evaluation of the plum-flavored alcoholic beverages in Test Groups 1-1 and 1-2 on their "plum fruit flavor and resulting drinkability" was conducted by four trained panelists. The plum-flavored alcoholic beverage in Test Group 1-1, which contained 3 w / v% sugar, had a strong plum fruit flavor and a satisfying drinkability due to the plum fruit flavor. On the other hand, the plum-flavored alcoholic beverage in Test Group 1-2, which contained no sugar, had almost no plum fruit flavor and did not have a satisfying drinkability due to the plum fruit flavor. Each panel member agreed to rate the plum fruit flavor and drinkability of the plum-flavored alcoholic beverage in Test Group 1-1 as "5.0 points," and the plum fruit flavor and drinkability of the plum-flavored alcoholic beverage in Test Group 1-2 as "1.0 points."

[0049] Example 2: Examination of the correlation between the content of sour components and the fruity taste and drinkability of plum-flavored alcoholic beverages Plum juice and raw alcohol were added to carbonated water in the amounts shown in Table 2, and high fructose glucose syrup and sodium succinate (crystals) were added in the amounts shown in Table 2 to prepare each of the plum-flavored alcoholic beverages in test plots 2-1 to 2-5. [Table 2]

[0050] The acidity, sugar content, and succinic acid content of each of the plum-flavored alcoholic beverages in test plots 2-1 to 2-5 were measured using the same methods as described in Example 1. The measurement results are shown in Table 2.

[0051] A sensory evaluation was conducted on the "plum fruit flavor and resulting drinking experience" of each of the plum-flavored alcoholic beverages in Test Groups 2-1 to 2-5. Specifically, a trained panel of four members scored the "plum fruit flavor and drinking experience" of each of the plum-flavored alcoholic beverages in Test Groups 2-1 to 2-5 according to the following five-point rating scale (in increments of 0.5 points), with the plum fruit flavor and drinking experience of Test Group 1-1 (plum-flavored alcoholic beverage containing 3 wt% sugar) being assigned a score of "5.0 points" and the plum fruit flavor and drinking experience of Test Group 1-2 (plum-flavored alcoholic beverage containing no sugar) being assigned a score of "1.0 points." The results are shown in Table 2. In Table 2, a score of 2.0 points or higher was considered to indicate an improved plum fruit flavor and drinking experience. 1: The plum fruit flavor and drinkability were similar to those of test area 1-2, but there was almost no improvement in the plum fruit flavor and drinkability. 2: By comparing with test area 1-2, it is clear that the fruity taste of plum and the drinking sensation have improved slightly. 3: By comparing with test area 1-2, it is clear that the fruity taste of plum and the drinking experience have improved. 4: Without comparing with Test Area 1-2, it is clear that the plum fruitiness and drinking experience have improved. 5: The fruity taste and satisfying texture of the plum are comparable to those of Test Plot 1-1, and it is clear that the fruity taste and satisfying texture of the plum are clearly improved without being compared to Test Plot 1-2.

[0052] The results shown in Table 2 indicate that the plum-flavored alcoholic beverages of Test Plots 2-2 to 2-5 each had an improved plum fruit flavor and satisfying drinking experience.

[0053] Example 3: Examination of the correlation between fruit juice (acidity) and fruity taste and drinkability in plum-flavored alcoholic beverages Plum juice and raw alcohol were added to carbonated water in the amounts shown in Table 3, and sodium succinate (crystals) was further added in the amount shown in Table 3 to prepare each of the plum-flavored alcoholic beverages in test plots 3-1 to 3-6. [Table 3]

[0054] The acidity, sugar content, and succinic acid content of each of the plum-flavored alcoholic beverages in test plots 3-1 to 3-6 were measured using the same methods as described in Example 1. The measurement results are shown in Table 3.

[0055] A sensory evaluation of the "plum fruit flavor and resulting drinking experience" of each of the plum-flavored alcoholic beverages in test plots 3-1 to 3-6 was performed in the same manner as in Example 2. The results are shown in Table 3. In Table 3, a score of 2.0 or higher was determined to have an effect of improving the plum fruit flavor and drinking experience.

[0056] The results shown in Table 3 indicate that the plum-flavored alcoholic beverages of Test Groups 3-2 to 3-6 each had an improved plum fruit flavor and satisfying drinking experience.

Claims

1. A plum-flavored container-packed alcoholic beverage containing a sour component, The sugar content is less than 0.5 g / 100 mL, The acidity in terms of citric acid is 0.1 to 1 g / 100 mL. The packaged alcoholic beverage.

2. 2. The bottled alcoholic beverage according to claim 1, wherein the sour component comprises at least one selected from the group consisting of succinic acid, phosphoric acid, citric acid, and salts thereof.

3. The sour component contains succinic acid or a salt thereof, and the total content of succinic acid and its salt in the bottled alcoholic beverage is 0.001 to 0.02 w / v%. The bottled alcoholic beverage according to claim 1.

4. 2. The bottled alcoholic beverage according to claim 1, wherein the extract content is less than 2 w / v%.

5. The bottled alcoholic beverage according to claim 1, which contains plum juice.

6. The bottled alcoholic beverage according to claim 5, wherein the content of the plum juice is 0.05 to 8.62 w / v%.

7. 2. The bottled alcoholic beverage according to claim 1, which does not contain a sweetener.

8. A method for producing a plum-flavored container-packed alcoholic beverage containing a sour component, Adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL; and A step of adjusting the acidity in terms of citric acid in the bottled alcoholic beverage to 0.1 to 1 g / 100 mL. The manufacturing method comprising:

9. A method for improving the fruitiness of a packaged plum-flavored alcoholic beverage containing a sour component, comprising: Adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL; and A step of adjusting the acidity in terms of citric acid in the bottled alcoholic beverage to 0.1 to 1 g / 100 mL. The method comprising:

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