Container-packed alcoholic beverage and method for producing same

Abstract

To provide a packaged alcoholic beverage having a Japanese apricot flavor, 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, the content of sugars is adjusted to less than 0. 5g / 100mL, and the content of limonen is adjusted to 0.018 to 1000ppm and / or the total content of furans and furanones is adjusted to 0.0013 to 10000ppm.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] However, in alcoholic beverages containing fruit juice, a relatively large amount of fruit juice is required to achieve a sufficient drinking sensation due to its fruity flavor. On the other hand, because fruit juice contains carbohydrates and sugars, it is difficult to sufficiently reduce the amount of carbohydrates and sugars to impart a fruity flavor, which is a contradictory problem. To solve this problem, various techniques have been developed to impart a sufficient drinking sensation while reducing the amount of carbohydrates and sugars in alcoholic beverages. For example, Patent Document 1 describes a technique in which limonene and methionol are added to a low-extract citrus-flavored alcoholic beverage to impart a fruit-derived body to the citrus-flavored alcoholic beverage and impart a refreshing yet lingering pleasant aftertaste.

[0004] 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 the convenience offered to 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. Furthermore, since RTD alcoholic beverages containing fruit juice have traditionally been one of the most popular alcoholic beverages, technology aimed at reducing the sugar and carbohydrate content of RTD alcoholic beverages is being developed. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2023-44880

[0006] However, in plum-flavored alcoholic beverages, such as alcoholic beverages containing plum juice, reducing the amount of carbohydrates and sugars results in an excessive sense of sourness and astringency due to the plum juice, so there has not been sufficient research into technology that can reduce the amount of carbohydrates and sugars while still providing a sufficient drinking experience due to the fruity flavor.On the other hand, because plum-flavored RTD alcoholic beverages are very popular, developing such technology remains a continuing 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 to less than 0.5 g / 100 mL and adjusting the limonene content and / or the total content of furans and furanones within a specific range. The present invention is based on this discovery.

[0008] Therefore, the present invention aims to provide a packaged plum-flavored alcoholic beverage 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, The sugar content is less than 0.5g / 100mL, Contains limonene, and the limonene content is 0.018 to 1000 ppm; and / or Contains furans or furanones, and the total content of the furans and furanones is 0.0013 to 10,000 ppm; The packaged alcoholic beverage. [2] The bottled alcoholic beverage according to [1], which contains furans, and the furans contain one or more selected from the group consisting of 2-acetylfuran, furfural, and 5-methylfurfural. [3] The bottled alcoholic beverage according to [1] or [2], which contains furanones, and the furanones contain furaneol. [4] The bottled alcoholic beverage according to [1] or [2], which contains one or more furans or furanones selected from the group consisting of 2-acetylfuran, furfural, 5-methylfurfural, and furaneol, and the total content of these furans or furanones in the bottled alcoholic beverage is 100 to 5000 ppm. [5] The bottled alcoholic beverage according to any one of [1] to [4], wherein the content of the plum juice is 0.1 to 5 / w / v%. [6] A bottled alcoholic beverage according to any one of [1] to [5] that does not contain a sweetener. [7] A method for producing a packaged alcoholic beverage with a plum flavor, adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL; adjusting the limonene content in the bottled alcoholic beverage to 0.018 to 1000 ppm; and / or adjusting the total content of furans and furanones in the bottled alcoholic beverage to 0.0013 to 10,000 ppm. The manufacturing method comprising: [8] A method for improving the fruitiness of a plum-flavored alcoholic beverage, comprising: adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL; adjusting the limonene content in the bottled alcoholic beverage to 0.018 to 1000 ppm; and / or adjusting the total content of furans and furanones in the bottled alcoholic beverage to 0.0013 to 10,000 ppm. The method comprising:

[0010] According to the present invention, there are provided a packaged plum-flavored alcoholic beverage 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.

[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, a packaged alcoholic beverage with a plum flavor (hereinafter, simply referred to as the "alcoholic beverage of the present invention") is provided. The alcoholic beverage of the present invention is characterized by having a plum flavor, a sugar content adjusted to a specific range, and a limonene content and / or a total content of furans and furanones adjusted to a specific range. Generally, in fruit-flavored alcoholic beverages, if the carbohydrate or sugar content is low, the satisfying taste due to the fruitiness is often not fully achieved. In particular, in plum-flavored alcoholic beverages, reducing the amount of carbohydrate or sugar results in an excessively sour or astringent taste. However, by incorporating limonene and furans / furanones, the alcoholic beverage of the present invention fully achieves the fruitiness of plum while suppressing excessive sourness and astringency, despite the sugar content being kept below a certain level, thereby achieving a satisfactory satisfying taste.

[0014] 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. The sugar content can be adjusted to, for example, less than 0.4 g / 100 mL, less than 0.3 g / 100 mL, or less than 0.2 g / 100 mL.

[0015] 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.

[0016] 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.

[0017] 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.

[0018] In one embodiment, the alcoholic beverage of the present invention has an adjusted limonene content. "Limonene" is a collective term for (R)-1-methyl-4-(1-methylethenyl)cyclohexene (d-limonene) and (S)-1-methyl-4-(1-methylethenyl)cyclohexene (l-limonene). d-Limonene is a monocyclic monoterpene known to be found in large amounts in citrus fruits, particularly in their peels. d-Limonene is known to be used to enhance the fruitiness of citrus fruits in citrus-flavored foods and beverages. Therefore, in this specification, "limonene" refers to d-limonene unless otherwise specified. However, just because limonene can enhance the fruitiness of citrus fruits in foods and beverages does not generally mean that it can enhance the fruitiness of plums in foods and beverages. In fact, no technology is known for using limonene to enhance the fruitiness of plums in foods and beverages. The present invention was completed based on the discovery that limonene can enhance the fruity flavor of plums, rather than the fruity flavor of conventionally known citrus fruits, and can be said to be completely different from conventional techniques. That is, in this embodiment, the alcoholic beverage of the present invention contains at least limonene, and thereby exhibits a sufficient drinking sensation due to the fruity flavor, even if the sugar content is below a certain level.

[0019] The lower limit of the limonene content in the alcoholic beverage of the present invention is 0.018 ppm, preferably 1 ppm, more preferably 10 ppm, even more preferably 30 ppm, and particularly preferably 50 ppm. Meanwhile, the upper limit of the limonene content in the alcoholic beverage of the present invention is 1000 ppm, preferably 800 ppm, more preferably 500 ppm, even more preferably 300 ppm, and particularly preferably 100 ppm. The inventors have found that increasing the limonene content in a plum-flavored alcoholic beverage tends to improve the satisfying taste due to the fruity flavor in proportion to the limonene content, while once the limonene content exceeds a certain level, the tendency for the satisfying taste due to the fruity flavor to improve with increasing limonene content weakens. Based on this finding, by limiting the limonene content in a plum-flavored alcoholic beverage to 1000 ppm or less, the satisfying taste due to the fruity flavor can be efficiently improved. The limonene content in the alcoholic beverage of the present invention ranges from 0.018 to 1000 ppm, preferably from 1 to 800 ppm, more preferably from 10 to 500 ppm, even more preferably from 30 to 300 ppm, and particularly preferably from 50 to 100 ppm.

[0020] The limonene content may be adjusted by increasing or decreasing the amount of limonene itself blended into the alcoholic beverage of the present invention, by increasing or decreasing the amount of raw materials containing limonene blended into the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that produce limonene blended during the production process of the alcoholic beverage of the present invention. These adjustments may be made using one type alone or two or more types in combination.

[0021] Examples of raw materials containing limonene include limonene-containing fragrances, fruits, juices, pulp, peels, and bark of citrus fruits. Citrus fruits are not particularly limited, and examples include oranges, grapefruits, lemons, limes, mandarins, yuzu, kabosu, iyokan, and blackcurrants. Further, examples of raw materials containing limonene include infused liquors obtained by infusing fruits (particularly fruits of citrus fruits) in alcohol, and distillates of such infused liquors. When infusing fruits in alcohol, the entire fruit may be infused, or only a portion of the fruit, such as the peel, may be infused. 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 infused in alcohol.

[0022] The fruit juice can be either cloudy or clear, or a mixture of cloudy and clear juices. Furthermore, the fruit juice can be either straight or reconstituted from concentrate, or a mixture of straight and concentrated juices. Furthermore, the fruit juice can be either juice that does not contain peel, crushed peel, or oil, or juice that contains peel, crushed peel, or oil, or a mixture of these. Furthermore, the fruit juice can be either juice whose components have not been fermented (unfermented juice), or juice whose components have been fermented in part or in whole (fermented juice), or a mixture of these.

[0023] The limonene content in the alcoholic beverage of the present invention can be measured by GC-MS / MS using the following apparatus and conditions. Device GC: Agilent 7890B Column: VF-5MS 30m x 0.25mm ID, 0.25µm film thickness (P / N CP8944) MS: Agilent 7000D GC conditions Column oven temperature: 40°C (3 min) - 10°C / min - 300°C (5 min) Vaporization chamber temperature: 250℃ Injection mode: Split (1:10) Carrier gas: He Pressure: 59.6KPa Total flow: 15.65mL / min Column flow rate: 1.15 mL / min Purge flow rate: 3.00 mL / min MS conditions Ion source temperature: 250℃ Quadrupole temperature: 150℃ Solvent elution time: 2.5 minutes

[0024] In another embodiment, the alcoholic beverage of the present invention has an adjusted content of furans and / or furanones. Furan and furanone compounds are contained in mango, pineapple, strawberry, etc., and are known to be used to enhance the fruitiness of these fruits in fruit-flavored foods, beverages, etc. However, just because they can enhance the fruitiness of these fruits in foods, beverages, etc., does not generally mean that they can enhance the fruitiness of plum in foods, beverages, etc., and in fact, no technology is known for using furans or furanones to enhance the fruitiness of plum in foods, beverages, etc. The present invention was completed based on the new finding that furan and furanone compounds can enhance the fruitiness of plum. That is, in this embodiment, the alcoholic beverage of the present invention contains at least furans and / or furanones, thereby providing a sufficient drinking experience due to the fruitiness, even if the sugar content is below a certain level.

[0025] As used herein, the term "furans" refers to compounds containing a furan ring in general, including furan (1-oxa-2,4-cyclopentadiene) and compounds in which the hydrogen atoms bonded to the carbon atoms constituting the furan ring are substituted with substituents such as alkyl groups, acyl groups, formyl groups (aldehyde groups), alkoxy groups, and hydroxy groups. The substituents may be introduced into only one of the four carbon atoms constituting the furan ring, or into two or more. When substituents are introduced into two or more carbon atoms, the substituents may be the same or different. Furan compounds may be used singly or in combination.

[0026] Furans include, for example, compounds in which an alkyl group, an acyl group, or a formyl group (aldehyde group) is introduced into one to three carbon atoms of a furan ring. Examples of such furan compounds include furan (1-oxa-2,4-cyclopentadiene), 2-methylfuran, 2-ethylfuran, 2-pentylfuran, 2-acetylfuran, furfural (2-furancarboxaldehyde), 3-methylfuran, 2,5-dimethylfuran, 5-methylfurfural (5-methyl-2-furancarbaldehyde), 5-hydroxymethylfurfural, 2-acetyl-5-methylfuran, 3-acetyl-2,5-dimethylfuran, 2-propionylfuran, 2-hexanoylfuran, and 2-methyl-5-propionylfuran. Preferably, the furans contain one or more members selected from the group consisting of 2-acetylfuran, furfural, and 5-methylfurfural.

[0027] As used herein, the term "furanones" refers to furan analogs and generally refers to compounds having a structure in which one of the carbon atoms constituting the furan ring forms a double bond with an oxygen atom (also referred to as a "furanone ring"). Examples include 2-furanone (5H-furan-2-one) and compounds in which the hydrogen atoms bonded to the carbon atoms constituting the furanone ring are substituted with substituents such as alkyl groups, acyl groups, formyl groups (aldehyde groups), alkoxy groups, and hydroxy groups. The substituent may be introduced into only one or more of the four carbon atoms constituting the furanone ring. Furthermore, when substituents are introduced into two or more carbon atoms, the substituents may be the same or different. Furanone compounds may be used alone or in combination.

[0028] Furanones include, for example, compounds in which an alkyl group or a hydroxyl group is introduced into one to three carbon atoms of a furanone ring. Examples of such furanone compounds include furaneol (4-hydroxy-2,5-dimethyl-3-furanone), homofuraneol (4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone), and norfuraneol (4-hydroxy-5-methyl-3(2H)-furanone). Preferably, the furanone contains furaneol.

[0029] The lower limit of the total content of furans and furanones in the alcoholic beverage of the present invention is 0.0013 ppm, preferably 10 ppm, more preferably 100 ppm, even more preferably 300 ppm, even more preferably 400 ppm, and particularly preferably 500 ppm. Meanwhile, the upper limit of the total content of furans and furanones in the alcoholic beverage of the present invention is 10,000 ppm, preferably 8,000 ppm, more preferably 5,000 ppm, even more preferably 3,000 ppm, even more preferably 2,000 ppm, and particularly preferably 1,000 ppm. The present inventors have found that increasing the total content of furans and furanones in a plum-flavored alcoholic beverage tends to improve the satisfying taste due to the fruity flavor in proportion to the content, while once the total content of furans and furanones exceeds a certain level, the tendency for the satisfying taste due to the fruity flavor to improve with increasing content weakens. Based on this finding, by setting the total content of furans and furanones in a plum-flavored alcoholic beverage to 10,000 ppm or less, the drinkability resulting from the fruity flavor can be efficiently increased. Furthermore, the range of the total content of furans and furanones in the alcoholic beverage of the present invention is 0.0013 to 10,000 ppm, preferably 10 to 8,000 ppm, more preferably 100 to 5,000 ppm, even more preferably 300 to 3,000 ppm, even more preferably 400 to 2,000 ppm, and particularly preferably 500 to 1,000 ppm.

[0030] The alcoholic beverage of the present invention preferably contains one or more furans or furanones selected from the group consisting of 2-acetylfuran, furfural, 5-methylfurfural, and furaneol, with a total content of 100 to 5,000 ppm, preferably 300 to 300 ppm, more preferably 400 to 2,000 ppm, and particularly preferably 500 to 1,000 ppm. In particular, the alcoholic beverage of the present invention contains, as furans or furanones, any one furan or furanone selected from the group consisting of 2-acetylfuran, furfural, 5-methylfurfural, and furaneol, with a total content of 100 to 5,000 ppm, preferably 300 to 300 ppm, more preferably 400 to 2,000 ppm, and particularly preferably 500 to 1,000 ppm. By selecting the types of furans and furanones and their total content in the alcoholic beverage of the present invention as described above, it is possible to efficiently impart a satisfying drinking sensation resulting from a fruity taste to the alcoholic beverage of the present invention.

[0031] The content of furans may be adjusted by increasing or decreasing the amount of furans themselves blended into the alcoholic beverage of the present invention, by increasing or decreasing the amount of raw materials containing furans blended into the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that produce furans blended during the production process of the alcoholic beverage of the present invention. These adjustments may be made using one type alone or two or more types in combination.

[0032] The content of furanones may be adjusted by increasing or decreasing the amount of the furanones themselves blended into the alcoholic beverage of the present invention, by increasing or decreasing the amount of raw materials containing furanones blended into the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that produce furanones blended during the production process of the alcoholic beverage of the present invention. These adjustments may be made using one type alone or in combination of two or more types.

[0033] The furan content in the alcoholic beverage of the present invention can be measured, for example, by gas chromatography mass spectrometry (GC / MS). Specifically, the content can be determined based on furan testing conducted by the Japan Food Research Center, a general incorporated foundation. More specifically, water, diethyl ether, and sodium chloride can be added to the alcoholic beverage, followed by shaking under acidic conditions, and the solvent layer can be separated, derivatized, and measured by GC / MS.

[0034] The content of furanones in the alcoholic beverage of the present invention can be measured, for example, by GC / MS. Specifically, the content can be determined based on furanone tests conducted by the Japan Food Research Center, a general incorporated foundation. More specifically, water, ethyl acetate, and sodium chloride can be added to the alcoholic beverage, followed by shaking, and the solvent layer can be measured by GC / MS.

[0035] In a preferred embodiment, the alcoholic beverage of the present invention has an adjusted limonene content and a adjusted total content of furans and furanones. The range of the limonene content and the method for adjusting the same can be the same as described above. The types of furans and furanones, the range of their total content, and the method for adjusting the same can be the same as described above.

[0036] As described above, the inventors have found that increasing the limonene content in a plum-flavored alcoholic beverage tends to improve the satisfying texture due to the fruity flavor in proportion to the content, but that once the limonene content exceeds a certain level, the tendency for the satisfying texture due to the fruity flavor to improve with increasing limonene content weakens.Similarly, the inventors have found that increasing the combined content of furans and furanones in a plum-flavored alcoholic beverage tends to improve the satisfying texture due to the fruity flavor in proportion to the content, but once the combined content of furans and furanones exceeds a certain level, the tendency for the satisfying texture due to the fruity flavor to improve with increasing content weakens. However, in the alcoholic beverage of the present invention, by adjusting the limonene content and the total content of furans and furanones to specific ranges, the plum fruitiness of the plum-flavored alcoholic beverage is further enhanced, and the drinkability resulting from the plum fruitiness is further improved, compared to when only one of the limonene content and the total content of furans and furanones is adjusted to a specific range. The effect of enhancing the plum fruitiness of limonene, furans, and furanones was not known in the first place, and it was naturally not known that adjusting the contents of these compounds to specific ranges would produce the above-mentioned excellent effect, and it can be said that this effect was unexpected at the time of filing the present application.

[0037] The alcoholic beverage of the present invention preferably contains plum juice. The plums used as the raw material for obtaining the plum juice contained in the alcoholic beverage of the present invention are not particularly limited in variety, and any plums commonly used as raw materials for alcoholic beverages containing plum juice can be used. Furthermore, the plums used to obtain the plum juice may be mature plums, immature plums, plums that have undergone some processing, or unprocessed plums.

[0038] 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. For example, it may be 0.1 w / v%, preferably 0.3 w / v%, more preferably 0.5 w / v%, and even more preferably 0.6 w / v%. By ensuring that the plum juice content is 0.1 w / v% or more, the sugar content in the alcoholic beverage can be adjusted to 0.5 g / 100 mL while easily imparting a plum flavor 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, 5 w / v%, preferably 3 w / v%, more preferably 2 w / v%, and even more preferably 1.5 w / v%. Because plum juice typically contains sugars, by limiting the plum juice content to 5 w / v% or less, the sugar content in the alcoholic beverage can be easily adjusted to 0.5 g / 100 mL. The range of the content of plum juice in the alcoholic beverage of the present invention is, for example, 0.1 to 5 w / v%, preferably 0.3 to 3 w / v%, more preferably 0.5 to 2 w / v%, and even more preferably 0.6 to 1.5 w / v%.

[0039] 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 raw materials containing plum juice blended into the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that produce substances that become components 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.

[0040] 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%.

[0041] 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).

[0042] The alcohol concentration may be adjusted by increasing or decreasing the amount of ethanol itself blended into the alcoholic beverage of the present invention, by increasing or decreasing the amount of ethanol-containing raw materials blended into the alcoholic beverage of the present invention, or by blending raw materials that produce ethanol during 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. 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). The ethanol-containing raw materials may be used alone or in combination of two or more types. 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.

[0043] 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.

[0044] 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.

[0045] 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).

[0046] The pH of the alcoholic beverage of the present invention is not particularly limited, but is preferably 3.0 to 7.0.

[0047] 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.), acidulants (e.g., succinic acid, phosphoric acid, citric acid, tartaric acid, itaconic acid, fumaric acid, adipic acid, acetic acid, or salts thereof), 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.

[0048] 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.

[0049] <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 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").

[0050] The production method of the present invention includes (a) a step of adjusting the sugar content in a packaged alcoholic beverage to less than 0.5 g / 100 mL, and further includes a step of (b) a step of adjusting the limonene content in the packaged alcoholic beverage to 0.018 to 1000 ppm, and / or (c) a step of adjusting the furan and furanone contents in the packaged alcoholic beverage to 0.0013 to 10000 ppm.

[0051] 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 blended into the alcoholic beverage, by increasing or decreasing the amount of raw materials containing monosaccharides and / or disaccharides blended into 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.

[0052] The method for adjusting the limonene content in the bottled alcoholic beverage to 0.018 to 1000 ppm in step (b) is not particularly limited, and may be adjusted by increasing or decreasing the amount of limonene blended into the alcoholic beverage, by increasing or decreasing the amount of a raw material containing limonene blended into the alcoholic beverage, or by increasing or decreasing the amount of a raw material that produces limonene during the production process of the alcoholic beverage. These adjustments may be performed alone or in combination of two or more.

[0053] The method for adjusting the content of furans / furanones in the bottled alcoholic beverage to 0.0013 to 10,000 ppm in step (c) is not particularly limited, and may be adjusted by increasing or decreasing the amount of furans / furanones blended into the alcoholic beverage, by increasing or decreasing the amount of raw materials containing furans / furanones blended into the alcoholic beverage, or by increasing or decreasing the amount of raw materials that generate furans / furanones during the production process of the alcoholic beverage. These adjustments may be performed using one method alone or in combination of two or more methods.

[0054] <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 while keeping the sugar content below a certain level (hereinafter also referred to simply as the "method of the present invention").

[0055] The production method of the present invention comprises (a) a step of adjusting the sugar content in a bottled alcoholic beverage to less than 0.5 g / 100 mL, and further comprises a step of (b) a step of adjusting the limonene content in the bottled alcoholic beverage to 0.018 to 1000 ppm, and / or a step of (c) a step of adjusting the furan and furanone contents in the bottled alcoholic beverage to 0.0013 to 10000 ppm. Steps (a) to (c) can all be performed in the same manner as described above in the production method of the present invention. [Example]

[0056] The present invention will be explained in more detail below based on examples, but the present invention is not limited to these examples.

[0057] Example 1: Examination of the correlation between the contents of limonene, furans, and furanones and the fruity taste in plum-flavored alcoholic beverages 1 Each of the plum-flavored alcoholic beverages in Test Plots 1 to 17 was prepared by mixing the ingredients shown in Table 1 below in the amounts shown in the table with a raw material alcohol containing 0.6 w / v% plum juice (alcohol concentration 7 v / v%). In Table 1, "Fujifract H-100" refers to high-fructose liquid sugar manufactured by Nihon Shokuhin Kako Co., Ltd. In Table 1, the numerical values ​​for each component indicate the content of each component in the plum-flavored alcoholic beverage, and all are expressed in units of "ppm." [Table 1]

[0058] A sensory evaluation was conducted on the "plum fruitiness" of each of the plum-flavored alcoholic beverages in Test Groups 1 to 17. Specifically, a trained panel of four members scored the "plum fruitiness" according to the following five-point scale (in increments of 0.5 points), with Test Group 1 (containing no limonene, furans, or furanones) receiving a score of "1" and Test Group 2 (containing no limonene, furans, or furanones, but containing isomerized liquid sugar) receiving a score of "5." The results are shown in Table 1. 1: The plum flavor is about the same as Test Area 1, but the plum flavor is barely noticeable. 2: By comparing with Test Area 1, it can be seen that the fruitiness of the plum has improved slightly. 3: Continuous comparison with Test Area 1 shows that the fruitiness of the plum has improved. 4: It is clear that the fruitiness of the plum has improved without comparing it with Test Area 1. 5: Without comparing with Test Area 1, it is clear that the fruitiness of the plum has been clearly improved.

[0059] The results shown in Table 1 indicate that the plum-flavored alcoholic beverages in Test Plots 3-5, which contained limonene alone, and Test Plots 6-17, which contained furans or furanones alone, all had an improved plum fruitiness compared to Test Plot 1 (negative control). Furthermore, a comparison of Test Plots 3-5 indicates that in plum-flavored alcoholic beverages containing limonene alone, the plum fruitiness tends to improve as the limonene content increases, but this tendency saturates once the limonene content reaches a certain level. Furthermore, a comparison of Test Plots 6-8, Test Plots 9-11, Test Plots 12-14, and Test Plots 15-17 indicates that in plum-flavored alcoholic beverages containing furans or furanones alone, the plum fruitiness tends to improve as the furan or furanone content increases, but this tendency weakens once the furan or furanone content reaches a certain level. These results suggest that when limonene is blended alone, or when furans and furanones are blended alone, the tendency for the plum fruitiness to be enhanced in plum-flavored alcoholic beverages saturates at a certain level.

[0060] Example 2: Examination of the correlation between the contents of limonene, furans, and furanones and the fruity taste in plum-flavored alcoholic beverages 2 Each of the plum-flavored alcoholic beverages in Test Plots 18 to 23 was prepared by mixing the ingredients shown in Table 2 below in the amounts shown in the table with a raw material alcohol (alcohol concentration 7 v / v%) containing 0.6 w / v% plum juice. In Table 2, "H-100" refers to high-fructose liquid sugar (Fujifract H-100) manufactured by Nippon Shokuhin Kako Co., Ltd. In Table 2, the numerical values ​​for each component indicate the content of each component in the plum-flavored alcoholic beverage, and all are expressed in units of "w / v%." [Table 2]

[0061] A sensory evaluation of the "plum fruit flavor" of each of the plum-flavored alcoholic beverages in test plots 18 to 23 was carried out in the same manner as described in Example 1. The results are shown in Table 1.

[0062] The results shown in Table 2 show that the plum-flavored alcoholic beverages of Test Groups 18 to 23, which contain a combination of limonene and furans, all have an improved plum fruit flavor compared to the plum-flavored alcoholic beverage of Test Group 1 (negative control).

[0063] Furthermore, the results of Example 1 show that in plum-flavored alcoholic beverages containing limonene, furans, and furanones individually, the tendency for the plum fruit flavor to improve in the plum-flavored alcoholic beverage saturates or weakens when the contents of these compounds reach a certain level, whereas the plum-flavored alcoholic beverages of Test Areas 18 to 23, which contain limonene and furans in combination, have an even more improved plum fruit flavor compared to plum-flavored alcoholic beverages containing limonene, furans, and furanones individually. Specifically, it can be seen that the plum-flavored alcoholic beverages of Test Group 18 (limonene: 50 ppm, 2-acetylfuran: 400 ppm) and Test Group 19 (limonene: 50 ppm, 2-acetylfuran: 1000 ppm) have an even more improved plum fruit flavor than the plum-flavored alcoholic beverages of Test Group 4 (limonene: 50 ppm, no furans), Test Group 6 (no limonene, 2-acetylfuran: 400 ppm) and Test Group 8 (no limonene, 2-acetylfuran: 1000 ppm) of Example 1. Furthermore, it can be seen that the plum-flavored alcoholic beverages of test group 20 (limonene: 50 ppm, furfural: 400 ppm) and test group 21 (limonene: 50 ppm, furfural: 1000 ppm) have an even more improved plum fruitiness compared to the plum-flavored alcoholic beverages of test group 4 (limonene: 50 ppm, no furfural), test group 12 (no limonene, furfural: 400 ppm) and test group 14 (no limonene, furfural: 1000 ppm) in Example 1. Furthermore, it can be seen that the plum-flavored alcoholic beverages of test area 22 (limonene: 50 ppm, 5-methylfurfural: 400 ppm) and test area 23 (limonene: 50 ppm, 5-methylfurfural: 1000 ppm) have an even more improved plum fruitiness compared to the plum-flavored alcoholic beverages of test area 4 (limonene: 50 ppm, no 5-methylfurfural), test area 15 (limonene: 50 ppm, 5-methylfurfural: 400 ppm) and test area 17 (limonene: 50 ppm, 5-methylfurfural: 1000 ppm) in Example 1.

Claims

1. A packaged alcoholic beverage with a plum flavor, The sugar content is less than 0.5 g / 100 mL, Contains limonene, the limonene content being 0.018 to 1000 ppm; and / or containing furans or furanones, and the total content of the furans and furanones is 0.0013 to 10,000 ppm; The packaged alcoholic beverage.

2. 2. The bottled alcoholic beverage according to claim 1, which contains furans, and the furans contain one or more selected from the group consisting of 2-acetylfuran, furfural, and 5-methylfurfural.

3. 2. The bottled alcoholic beverage according to claim 1, which contains furanones, and the furanones contain furaneol.

4. The bottled alcoholic beverage according to claim 1, which contains one or more furans or furanones selected from the group consisting of 2-acetylfuran, furfural, 5-methylfurfural, and furaneol, and the total content of these furans or furanones in the bottled alcoholic beverage is 100 to 5000 ppm.

5. The bottled alcoholic beverage according to claim 1, wherein the content of the plum juice is 0.1 to 5 w / v%.

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

7. A method for producing a plum-flavored packaged alcoholic beverage, Adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL; adjusting the limonene content in the bottled alcoholic beverage to 0.018 to 1000 ppm; and / or adjusting the contents of furans and furanones in the bottled alcoholic beverage to 0.0013 to 10,000 ppm. The manufacturing method comprising:

8. A method for improving the fruitiness of a plum-flavored alcoholic beverage, comprising: Adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL; adjusting the limonene content in the bottled alcoholic beverage to 0.018 to 1000 ppm; and / or adjusting the contents of furans and furanones in the bottled alcoholic beverage to 0.0013 to 10,000 ppm. The method comprising:

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