Citrus-flavored alcoholic beverage

Abstract

To provide a beverage that can enhance the alcoholic taste of citrus-flavored alcoholic beverages containing emulsifiers. [Solution] The citrus-flavored alcoholic beverage contains an emulsifier and α-terpineol.

Description

Technical Field

[0001] The present invention relates to a citrus-flavored alcoholic beverage.

Background Art

[0002] In recent years, low-alcohol beverages with an alcohol concentration of about 3.5% or less and alcohol-taste beverages that are non-alcoholic but have a flavor similar to alcoholic beverages have been spreading. On the other hand, low-alcohol beverages and alcohol-taste beverages tend to lack sufficient richness, depth, and complexity of flavor characteristic of alcoholic beverages, and the taste of authentic liquor is somewhat lacking.

[0003] Therefore, for example, Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2023-92,167) discloses that, while being low-alcohol, an alcohol-taste beverage in a container with enhanced liquor feeling without impairing the citrus flavor contains ascorbic acid and thymol, and the ascorbic acid concentration is adjusted within a specific range. <B Further, Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2022-177,572) discloses that, in a non-alcoholic beverage containing quassin as a bitter substance, by setting the nerol content to 100 μg / L or more, while maintaining or improving the alcohol feeling, the remaining bitterness is reduced, and the complex aroma of alcohol is improved. Also, Patent Document 3 (Japanese Unexamined Patent Application Publication No. 2012-249,560) discloses that, by specifying the concentration ratio of geraniol, linalool, and citronellol, a non-alcoholic beverage with an imparted alcohol feeling is provided.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

[0005] However, the technologies disclosed in Patent Documents 1 to 3 had room for improvement in terms of enhancing the alcoholic taste of citrus-flavored alcoholic beverages. Furthermore, the inventors have newly discovered that using an emulsifier in an alcohol-flavored beverage with a citrus flavor reduces the alcoholic taste. In other words, the present invention has been made in view of the above circumstances, and aims to improve the alcoholic taste of a citrus-flavored alcoholic beverage containing an emulsifier. [Means for solving the problem]

[0006] The inventors of the present invention conducted diligent research to solve the aforementioned problems and discovered that combining α-terpineol with a citrus-flavored alcoholic beverage containing an emulsifier is effective, thus completing the present invention. In other words, the present invention provides the following citrus-flavored alcoholic beverage.

[0007] [1] A citrus-flavored alcoholic beverage containing an emulsifier and α-terpineol. [2] The citrus-flavored alcoholic beverage according to [1], wherein the concentration of α-terpineol is 0.1 to 25 ppm. [3] The citrus-flavored alcoholic beverage according to [1] or [2], wherein the emulsifier is one or more selected from glycerin fatty acid ester, sucrose fatty acid ester, gum arabic, gadigum, and saponin. [4] A citrus-flavored alcoholic beverage according to any one of [1] to [3], wherein the concentration of the emulsifier is 1 to 400 ppm. [5] A citrus-flavored alcoholic beverage containing citrus juice, as described in any one of [1] to [4]. [6] A citrus-flavored alcoholic beverage as described in any one of [1] to [5], having a fruit juice content (straight equivalent) of 1 to 20% by mass. [7] A citrus-flavored alcoholic beverage according to any one of [1] to [6], wherein the citrus fruit is one or more selected from lemon, grapefruit, and lime. [8] A citrus-flavored alcoholic beverage as described in any one of [1] to [7], having a citric acid content of 0.15 to 0.75 g / 100 ml. [9] A citrus-flavored alcoholic beverage as described in any one of [1] to [8], having a sugar content of 2-7g / 100ml.

[10] A citrus-flavored alcoholic beverage as described in any one of [1] to [9], wherein the sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is between 3 and 47.

[11] A citrus-flavored alcoholic beverage containing carbon dioxide, as described in any one of [1] to

[10] .

[12] A citrus-flavored alcoholic beverage in a container, as described in any one of [1] to

[11] . [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a beverage that can enhance the alcoholic taste of citrus-flavored alcoholic beverages. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a to b" in the description of numerical ranges means a or greater and b or less.

[0010] In this specification, "alcohol-flavored beverage" means a non-alcoholic beverage (alcohol content less than 1 volume / vol%) that has a taste (i.e., flavor) similar to or that imitates the taste of an alcoholic beverage. Alcoholic beverages generally refer to alcoholic beverages, and specifically include vodka, shochu, rum, whiskey, brandy, sake, fruit wine, wine, cocktails, beer, chuhai, and sours.

[0011] In this specification, "alcohol-like" means a beverage that, even without containing alcohol, provides an alcohol-like taste, has a good balance of sweetness, acidity, and bitterness, and offers a sense of richness, depth of flavor, and complexity.

[0012] <Citrus-flavored alcoholic beverage> The citrus-flavored alcoholic beverage of this embodiment is a beverage containing an emulsifier and α-terpineol (hereinafter also simply referred to as "beverage"). This can enhance the alcoholic taste of citrus-flavored alcoholic beverages. While the exact mechanism for achieving this effect is unclear, it is thought to be as follows: First, the characteristics of alcohol and citrus flavor are primarily perceived through various aromas, a balance of sweetness and acidity, and a moderate bitterness. Therefore, it is thought that using emulsifiers disrupts this balance of sweetness and acidity, masking the aromas and bitterness, thereby reducing the alcoholic character in citrus-flavored alcoholic beverages. However, by further applying α-terpineol to impart floral and grassy aromas, and giving the citrus aroma a complex depth, it is hypothesized that the alcoholic character in citrus-flavored alcoholic beverages can be improved even with the inclusion of emulsifiers.

[0013] [Citrus flavor] The beverage of this embodiment has a citrus fruit or citrus juice flavor when consumed. The citrus flavor of the beverage can be obtained by using citrus juice or citrus pulp as described later, or by using citrus flavorings.

[0014] The term "citrus fruit" refers to the fruits of plants belonging to the subfamily Citroideae of the family Rutaceae. Specifically, it includes oranges such as navel orange, Valencia orange, and blood orange; mandarins such as unshu mikan, mandarin orange, ponkan, kishu mikan, ankor, danzeler, kouji, sekuwasa, tachibana, and shiranuhi; hybrid citrus fruits such as natsudaidai, hassaku, hyuga natsu, sanbokan, kawauchi bankan, kinukawa, and narto; tangors and tangelos such as tankan, iyokan, marcott, kiyomi, aurora, mineola, and seminole; limes such as Mexican lime and Tahiti lime; lemons such as Lisbon lemon, Eureka lemon, diamante, and etrog; buntans such as banpeiyu and tosa buntan; grapefruit such as Duncan, marsh, Thomson, and ruby red; yuzu fruits such as yuzu, kabosu, sudachi, hana yuzu, and kizu; and kumquats such as kinkan and karatachi. Among them, the beverage of the present embodiment is preferably a beverage exhibiting a flavor obtained from one or more selected from lemon, grapefruit, and lime.

[0015] Hereinafter, the components contained in the beverage of the present embodiment will be described.

[0016] [Emulsifier] The emulsifier is used according to the purpose of the beverage. For example, it is used to improve the visual richness by clouding the liquid color, the stability of dispersion, and the drinking feeling.

[0017] As the emulsifier, those known as beverage emulsifiers can be used. For example, polyhydric alcohol fatty acid esters such as glycerin fatty acid ester and sucrose fatty acid ester; polysaccharides having an emulsifying action such as gum arabic, gatti gum, and quillaia saponin can be mentioned.

[0018] The concentration of the emulsifier is preferably 1 ppm or more, more preferably 5 ppm or more, and even more preferably 20 ppm or more from the viewpoint of obtaining the emulsifying action by the emulsifier. The concentration (ppm) of the emulsifier is preferably 400 ppm or less, more preferably 300 ppm or less, and even more preferably 200 ppm or less, in order to obtain a taste similar to alcohol.

[0019] The quantitative analysis of emulsifiers can be performed using thin-layer chromatography, high-performance liquid chromatography, or gas chromatography.

[0020] [α-Terpineol] α-Terpineol, also known as 2-(4-methylcyclohexa-3-enyl)propan-2-ol, is a compound with CAS number 10482-56-1. The concentration (ppm) of α-terpineol is preferably 0.1 ppm or higher, more preferably 0.008 ppm or higher, even more preferably 0.05 ppm or higher, and most preferably 0.1 ppm or higher, in order to obtain a sake-like character. The concentration (ppm) of α-terpineol is preferably 25 ppm or less in terms of maintaining the characteristics of alcohol, more preferably 20 ppm or less in terms of improving the characteristics of alcohol, and even more preferably 15 ppm or less, followed by 12 ppm or less.

[0021] The concentration of α-terpineol can be measured using a gas chromatograph-mass spectrometer.

[0022] (Other ingredients) The beverage of this embodiment may contain various other ingredients as long as the citrus flavor and the effects of the present invention are obtained. For example, it may contain fruit juice, flavorings, sweeteners, acidulants, bittering agents, pH adjusters, various nutrients, colorings, diluents, antioxidants, and thickening stabilizers.

[0023] [Fruit juice] The beverage of this embodiment may contain fruit juice. When fruit juice is included, the fruit juice content (in terms of straight fruit juice) relative to the total amount of the beverage is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 13% by mass or less, and even more preferably 10% by mass or less, in order to enhance the alcoholic character of the beverage. On the other hand, in order to obtain a citrus juice flavor, the juice content (in terms of straight juice) is preferably 0.5% by mass or more, and more preferably 1% by mass or more. Furthermore, the beverage of this embodiment may contain no fruit juice (fruit juice content of 0.0%). According to the beverage of this embodiment, a good citrus flavor can be maintained even if the fruit juice content is low or no fruit juice at all.

[0024] Citrus juice is preferred as the fruit juice. This enhances the alcoholic character while maintaining a good citrus flavor. In particular, one or more types selected from grapefruit juice, lemon juice, and lime juice are preferred.

[0025] Furthermore, the beverage of this embodiment may contain fruit juices other than citrus juice, as long as the citrus flavor is not impaired. Examples of fruit juices other than citrus juice include pineapple juice, tropical fruit juice, grape juice, apple juice, peach juice, pear juice, and strawberry juice. These may be used individually or in combination of two or more.

[0026] Furthermore, if the mixture contains fruit juices other than citrus juice, the proportion (by mass) of citrus juice to the total fruit juice is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and increasingly preferably 90% by mass or more, 99% by mass or more, and 100% by mass, in that order.

[0027] The juice content refers to the relative concentration when the Brix value or acidity of unprocessed juice (straight juice), obtained by squeezing juice from fruit without any concentration or other treatments, is set to 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of juice according to the JAS standards. Furthermore, when converting the juice content based on the Brix value according to the JAS standards, the Brix values ​​of sugars, honey, etc. added to the juice are excluded from the calculation.

[0028] Fruit juice refers to the liquid component obtained by crushing and squeezing or straining fruit. Citrus juice may also include concentrated versions of this liquid component, or diluted versions thereof, and may contain pulp, or have had the pulp removed through processes such as filtration or centrifugation.

[0029] Furthermore, as the fruit juice, straight juice, concentrated juice, or reconstituted concentrated juice may be used.

[0030] The citrus fruits that can be used to prepare the juice according to this embodiment are not particularly limited in terms of variety, origin, ripeness, size, etc., and can be set as appropriate.

[0031] Furthermore, commercially available juices, concentrated juices, pastes, etc., may be used as the fruit juice to prepare the beverage according to this embodiment. Specifically, examples include juices and concentrated juices specified in the JAS standards (Japanese Agricultural Standards for Fruit Beverages), and for example, one or more of these can be used to prepare the beverage according to this embodiment.

[0032] [Fragrance] Examples of fragrances include natural and synthetic fragrances. Specifically, it is preferable to include fruit flavors, and more preferably citrus flavors. Examples of citrus flavors include known ones such as limonene, citral, linalool, pinene, and geranial. These may be used individually or in combination of two or more.

[0033] [sweetener] As sweeteners, known sweeteners can be used, such as sugars like sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, and fructose-glucose syrup; sugar alcohols; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia. Only one type of sweetener may be used, or two or more types may be used in combination.

[0034] [Acidulant] Examples of acidulants include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, or salts thereof. Among these, anhydrous citric acid and its salts are preferred from the viewpoint of bringing out the citrus flavor.

[0035] [Bittering agent] Examples of bittering agents include well-known ones such as iso-alpha acids derived from hops, wormwood, naringin, and kwashin.

[0036] [Water-soluble dietary fiber] The beverage may contain water-soluble dietary fiber. This will improve the richness and body of the drink, and give it a more natural citrus juice-like feel. Specific examples of water-soluble dietary fiber include polydextrose, indigestible dextrin, isomaltodextrin, cellulose, pectin, glucomannan, alginic acid, laminarin, guar gum hydrolysate, carrageenan, and fucoidin.

[0037] [Carbon dioxide] The beverage of this embodiment may contain carbon dioxide. The carbon dioxide pressure of the beverage (at 20°C) is preferably 1.5 to 2.6 gas volumes, and more preferably 2.0 to 2.5 gas volumes. By setting the carbon dioxide pressure above the lower limit mentioned above, the deliciousness of citrus-flavored alcoholic beverages can be improved. On the other hand, by setting the carbon dioxide pressure below the upper limit mentioned above, the deliciousness of citrus-flavored alcoholic beverages can be maintained, and a good citrus flavor can be preserved.

[0038] Carbon dioxide volume refers to the ratio of the volume of dissolved carbon dioxide in a carbonated beverage to the volume of the carbonated beverage itself, at 1 atmosphere and 0°C. Carbon dioxide volume can be measured using a commercially available measuring instrument (such as the Kyoto Electronics Manufacturing Co., Ltd. GVA-500A gas volume measuring device). More specifically, after setting the sample to 20°C, a gas pressure gauge is attached, a stopcock is opened to release the gas (snift), the stopcock is immediately closed, and the sample is vigorously shaken. The volume is then calculated from the value obtained when the pressure becomes constant.

[0039] The method for incorporating carbon dioxide into a beverage is not particularly limited and can be appropriately determined by those skilled in the art. Furthermore, if a beverage contains carbon dioxide, the measurement of its physical properties, such as pH and acidity, should be performed using a beverage from which the carbon dioxide has been removed by a known method.

[0040] [alcohol] In this embodiment, unless otherwise specified, "alcohol" refers to ethyl alcohol (ethanol). The alcohol concentration of the beverage in this embodiment is less than 1.0 volume / volt%, more preferably 0.5 volume / volt% or less, even more preferably 0.1 volume / volt% or less, even more preferably 0.05 volume / volt% or less, and may even be 0.00 volume / volt% (zero alcohol).

[0041] The alcohol content can be measured, for example, by the method described in the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0042] The following describes the various characteristics of the beverage according to this embodiment.

[0043] [Alcohol-flavored beverage] The beverage in this embodiment is an alcohol-flavored beverage. That is, it is a so-called non-alcoholic beverage with an alcohol concentration of less than 1.0 volume / volt%. The beverage of this embodiment can be made to have the bitterness and moderate sweetness characteristic of alcoholic beverages, even without containing alcohol. The types of alcoholic beverages are not particularly limited, but examples include cocktails, shochu cocktails, and sours.

[0044] [sugar content] The sugar content (g / 100ml) is preferably 2g / 100ml or more, and more preferably 3g / 100ml or more. On the other hand, the sugar content (g / 100ml) is preferably 7g / 100ml or less, and more preferably 6g / 100ml or less. By setting the sugar content above the lower limit mentioned above, a good balance of acidity and sweetness is achieved, resulting in a taste that is both characteristic of alcohol and delicious as a citrus-flavored beverage. On the other hand, by keeping the sugar content below the above upper limit, it is possible to suppress excessive sweetness, achieve a good balance between acidity and sweetness, and obtain both the characteristics of an alcoholic beverage and the deliciousness of a citrus-flavored drink.

[0045] Sugar content (g / 100ml) refers to the amount of soluble solids measured at 20°C using a refractometer or sugar refractometer (for example, the digital refractometer Rx-5000 (manufactured by Atago)). The sugar content can be adjusted, for example, by the sugars mentioned above.

[0046] [acidity] The citrate acidity (g / 100ml) is preferably 0.15g / 100ml or more, more preferably 0.17g / 100ml or more, and even more preferably 0.20g / 100ml or more. The citrate acidity (g / 100ml) is preferably 0.75g / 100ml or less, more preferably 0.70g / 100ml or less, and even more preferably 0.65g / 100ml or less. By keeping the acidity above the lower limit mentioned above, the deterioration of the beverage is suppressed, a good balance of sourness and sweetness is achieved, and the beverage retains its alcoholic character while also offering the deliciousness of a citrus-flavored drink. On the other hand, by keeping the acidity below the upper limit mentioned above, it is possible to prevent the acidity from becoming too strong, achieve a good balance between sourness and sweetness, and obtain both the characteristics of an alcoholic beverage and the deliciousness of a citrus-flavored drink.

[0047] The citric acidity can be adjusted, for example, by the amount of the aforementioned acidulants, fruit juice, and other various ingredients.

[0048] The acidity of citric acid can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). The acidity, converted to citric acid, is calculated based on the acidity measurement method specified on page 8 of the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007), under Total Acid (Free Acid). In detail, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of the sample and dilute it with water as needed. Titrate this with a 0.1 mol / L sodium hydroxide solution, using a pH meter to reach a endpoint of 8.2, and calculate the result using the following formula. In the formula, "A" is the titration volume (mL) of the 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the weight of the sample (g). Also, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution. [Citric acid equivalent acidity (g / 100ml)] = A × f × 100 / W × 0.0064

[0049] The sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is preferably 3 to 47, more preferably 4 to 35, and even more preferably 9 to 20. By keeping the sugar-acid ratio within the above numerical range, a good balance of acidity and sweetness can be achieved, resulting in a more characteristic sake flavor.

[0050] [pH] The pH of the beverage in this embodiment at 20°C is preferably 2.8 to 4.6, preferably 3.1 to 4.2, and more preferably 3.2 to 3.8. By setting the pH within the above numerical range, it becomes easier to obtain a citrus flavor.

[0051] pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjusting agent such as trisodium citrate.

[0052] [container] The containers used for beverages in this embodiment include sealed containers made of a single material or a composite or laminated material thereof, such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. Containers with sealed openings, such as lids or stoppers, may also be used.

[0053] While there are no particular limitations on the volume of the beverage, 100 to 2000 ml is preferred, and 100 to 500 ml is even more preferred because it is easier to finish drinking it.

[0054] There are no particular limitations on the method of heat sterilization of packaged beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, this includes a method of sterilizing at high temperature for a short time and then filling it into a storage container that has been sterilized under sterile conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then subjected to retort treatment.

[0055] [Drinking method] The beverage in this embodiment is preferably one that is consumed as is without dilution. Beverages that can be opened and consumed immediately are sometimes referred to as ready-to-drink (RTD) beverages.

[0056] <Manufacturing method> The method for producing the beverage in this embodiment is not particularly limited, and known methods can be used. For example, the method for producing a beverage according to this embodiment is a method for producing a citrus-flavored alcoholic beverage, and includes the step of mixing an emulsifier and α-terpineol.

[0057] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0058] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0059] (1) Measurement The concentration of aroma components (ppm) was measured as follows: [α-Terpineol] • Pre-treatment 0.5 g of the sample was weighed and diluted to 50 g with distilled water. After gently mixing to homogenize the solution, 50 μl of an internal standard solution adjusted to 20 ppm was added. The solution was then gently mixed again to homogenize it. 4 g of sodium chloride was added to a 20 ml SPME vial, 5 ml of the prepared sample was added thereto, a metal screw cap was placed on top, and the vial was subjected to gas chromatography. • Gas chromatograph-mass spectrometer operating conditions Column: DB-WAX (30m x 0.25mm x 0.25μm) Agilent 122-7032 Oven: 40℃ (5 min) → 7℃ / min → 200℃ (0 min) → 15℃ / min → 250℃ (5 min) Carrier gas: He 1.0 ml / min (constant flow) Inlet mode: Splitless 250℃ Inlet purge flow rate: 10 ml / min Inlet purging time: 1.5 min Total flow rate at the injection port: 14.6 ml / min Liner: Splitless liner for SPME Detector: MSD, Solvent waiting time: 9 min

[0060] (2) Sensory evaluation Twenty engineers skilled in beverage development and evaluation tasted 30ml of each of the obtained beverages (at 12°C). They evaluated the "alcoholic taste" on a 7-point scale (1-7 points), with the control product (Comparative Example 1-1) receiving a score of 4, and calculated the average value. Free comments were also collected. Those that scored higher in "alcohol-likeness" than Comparative Examples 1-2 and 1-3, which contained emulsifiers, were judged to be effective.

[0061] • Evaluation criteria "The essence of alcohol" Rating 7: Very strong alcoholic taste Rating 6: Strong alcoholic taste Rating 5: Slightly too strong in alcoholic taste. Score 4: Equivalent to the control product (Comparative Example 1-1) Rating 3: Slightly lacking in alcoholic character. Rating 2: Lacks the characteristic taste of alcohol. Rating 1: Very little alcoholic taste.

[0062] (3) Examples and Comparative Examples [Experiment 1] Effect of emulsifier and change in α-terpineol concentration Using the following ingredients, fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, citrus juice, emulsifier, and additives were mixed, and carbon dioxide gas was sealed in to prepare each beverage (2.3 gas volume) shown in Table 1.

[0063] (raw materials) [Citrus juice] Grapefruit clear concentrated juice; Brix 58, α-terpineol 139 ppb Grapefruit cloudy juice; Brix 50, α-terpineol 1633 ppb • Lemon concentrate; Brix 46, α-terpineol 706 ppb • Lime concentrate; Brix 42, α-terpineol 642 ppb [emulsifier] Glycerin fatty acid ester Sucrose fatty acid ester ·saponin [Additives] • Citrus flavor: Limonene (α-terpineol concentration is below the detection limit (0.1 ppm)) • Bittering agent: Kuwashin

[0064] Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 1.

[0065] In the table below, acidity refers to citric acidity (g / 100ml), and alcohol content "v / v%" refers to alcohol volume concentration (volume / volume%).

[0066] [Table 1]

[0067] [Table 2]

[0068] Table 1 shows that the "alcoholic taste" score decreased to 1.0 for the beverages of Comparative Examples 1-2 and 1-3, which used emulsifiers and fruit juice, and for the beverage of Comparative Example 1-4, which used only emulsifiers. Examples 1-1 and 1-2 received higher scores for "alcohol-likeness" than Comparative Examples 1-2 to 1-4.

[0069] [Experiment 2] Variation in fruit juice content Each beverage shown in Table 3 was prepared in the same manner as in Experiment 1 above, except that it was adjusted to have the fruit juice content shown in Table 3. Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 3.

[0070] [Table 3]

[0071] [Experiment 3] Types of citrus juice Each beverage shown in Table 4 was prepared in the same manner as in Experiment 1 above, except that it was prepared using the citrus juices shown in Table 4. Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 4.

[0072] [Table 4]

[0073] [Experiment 4] Type and concentration of emulsifier Each beverage shown in Table 5 was prepared in the same manner as in Experiment 1 above, except that the emulsifiers and concentrations were adjusted to match those shown in Table 5. Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 5.

[0074] [Table 5]

[0075] [Experiment 5] Fluctuations in acidity, sugar content, and sugar-acid ratio Each beverage shown in Table 6 was prepared in the same manner as in Experiment 1 above, except that it was adjusted to have the acidity, degree, and sugar-acid ratio shown in Table 6. Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 6.

[0076] [Table 6]

Claims

1. A citrus-flavored alcoholic beverage containing emulsifiers and α-terpineol.

2. The citrus-flavored alcoholic beverage according to claim 1, wherein the concentration of α-terpineol is 0.1 to 25 ppm.

3. The citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the emulsifier is one or more selected from glycerin fatty acid ester, sucrose fatty acid ester, gum arabic, gadigum, and saponin.

4. The citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the concentration of the emulsifier is 1 to 400 ppm.

5. A citrus-flavored alcoholic beverage according to claim 1 or 2, comprising citrus juice.

6. A citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the fruit juice content (straight equivalent) is 1 to 20% by mass.

7. The citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the citrus is one or more selected from lemon, grapefruit, and lime.

8. A citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the citric acid content is 0.15 to 0.75 g / 100 ml.

9. A citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the sugar content is 2 to 7 g / 100 ml.

10. A citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is 3 to 47.

11. A citrus-flavored alcoholic beverage according to claim 1 or 2, containing carbon dioxide.

12. A citrus-flavored alcoholic beverage according to claim 1 or 2, which is a bottled beverage.

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