Method for serving beverages, composition containing aroma components for coating beverage glasses, and application tools.

Abstract

The object of the present invention is to provide a method for providing beverages that can be flavored with a variety of aromas without affecting the taste of the beverage. [Solution] To solve the above problem, the present invention provides a method for serving a beverage, comprising the steps of: preparing a composition containing aroma components; and applying the composition containing aroma components to the outer surface of a beverage glass. According to the present invention, it is possible to provide a method for serving beverages that can impart a variety of aromas to beverages without affecting the taste of the beverage. Another effect is that the method for serving beverages according to the present invention can also be used to mask the grain aroma of beer or beer-flavored beverages.

Description

Technical Field

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[0001] The present invention relates to a method for providing a beverage, an aroma component-containing composition for coating a beverage glass, and an applicator for applying the aroma component-containing composition to a beverage glass.

Background Art

[0002] Fragrance is an important factor for the taste of a beverage, and a service of providing a beverage with fragrance when it is provided is known. For example, a method of providing a beverage (for example, Corona beer) by attaching a lime fruit to the bottle mouth is known.

[0003] Also, it is known that by imparting a fragrance to a beverage, the cereal odor of a malt beverage such as beer can be reduced. For example, Patent Document 1 discloses a method of reducing the cereal fragrance of a malt beverage by adding lemongrass to wort.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] When providing a beverage at a beverage store or the like, a fruit such as lime may be provided by attaching it to the bottle mouth. However, since it affects the taste of the beverage, it is necessary to select a material that does not impair the taste of the beverage, and it is not possible to impart various flavors to the beverage. In addition, by adding a fragrance or the like to the beverage, the influence on the taste of the beverage can be reduced, but there is also a consumer resistance to adding a fragrance or the like to the beverage. Therefore, an object of the present invention is to provide a method for providing a beverage that can impart various fragrances to the beverage without affecting the taste of the beverage.

Means for Solving the Problems

[0006] As a result of diligent research to solve the above problems, the inventors of the present invention have found that by applying a composition containing aroma components to the outer surface of a beverage glass immediately before or during consumption, it is possible to enjoy a variety of aromas while drinking without affecting the original taste of the beverage, and have completed the present invention. Furthermore, we have found that the method of providing beverages according to the present invention can mask the grain aroma in beer or beer-flavored beverages. In other words, the present invention relates to a method for serving the following beverages, a composition containing aroma components for coating beverage glasses, a coating tool, and a method for masking the grain aroma of beer or beer-flavored beverages.

[0007] The present invention, which solves the above problems, is a method for providing a beverage and is characterized by comprising the steps of: preparing an aroma component-containing composition containing an aroma component; and applying the aroma component-containing composition to the outer surface of a beverage glass. This feature allows the aroma component-containing composition to be applied to the outer surface of the beverage glass immediately before or during consumption, thus not affecting the original taste of the beverage and allowing for the enjoyment of a variety of aromas while drinking.

[0008] In one embodiment of the beverage serving method of the present invention, when the beverage is consumed directly from a container (can or bottle) filled with the beverage, a composition containing aroma components can be applied to the outer surface of the container.

[0009] Furthermore, in one embodiment of the method for providing a beverage according to the present invention, the beverage is characterized in that it is beer or a beer-flavored beverage. This feature makes it possible to offer a new way of serving beverages, where consumers can add their preferred aroma components when drinking beer or beer-flavored beverages. Furthermore, by utilizing the beverage serving method of the present invention, it is possible to mask the grain aroma of beer and beer-flavored beverages.

[0010] Furthermore, in one embodiment of the method for providing the beverage of the present invention, the aroma component is characterized by being a citrus-like aroma component. This characteristic allows for the imparting of a refreshing citrus-like flavor to beverages when consumed. Furthermore, it can be used to mask the grain aroma of beer or beer-flavored beverages, and this effect is particularly excellent.

[0011] Furthermore, in one embodiment of the beverage serving method of the present invention, the temperature of the beverage liquid at the time of serving is -3 to 10°C. Preferably, it is -3 to 8°C, more preferably -3 to 6°C, and even more preferably -3 to 4°C. This feature allows for a reduction in the volatilization of aromatic components in the beverage, thereby enhancing the effect of the present invention's method of providing beverages, which allows for the enjoyment of a variety of aromas. Furthermore, since the amount of volatilization of grain aroma in beer or beer-flavored beverages is reduced, the grain aroma masking effect of the present invention is further improved.

[0012] The present invention, which solves the above problems, is characterized by comprising: an aroma component-containing composition containing an aroma component; and an applicator for applying the aroma component-containing composition to the outer surface of a beverage glass. This feature allows the aroma component-containing composition to be applied to the outer surface of the beverage glass using an applicator, making it possible to provide beverages that allow consumers to enjoy a variety of aromas without affecting the original taste of the beverage.

[0013] The present invention, which solves the above problems, is a fragrance component-containing composition for coating beverage glasses, characterized by containing a fragrance component and adhering the fragrance component to the outer surface of the beverage glass. This feature allows aromatic components to adhere to the outer surface of the beverage glass immediately before or during consumption, making it possible to provide beverages that allow consumers to enjoy a variety of aromas without affecting the original taste of the beverage.

[0014] The method for masking the cereal aroma of the beer or beer - flavored beverage of the present invention for solving the above - mentioned problems comprises the steps of: preparing an aroma - component - containing composition containing aroma components; and applying the aroma - component - containing composition to the outer surface of a beverage glass. According to this feature, the cereal aroma of a beer or beer - flavored beverage can be masked.

Effects of the Invention

[0015] According to the present invention, it is to provide a method for providing a beverage that can impart various scents to the beverage without affecting the taste of the beverage. Also, as another effect, by using the method for providing a beverage of the present invention, the cereal aroma of a beer or beer - flavored beverage can also be masked.

Brief Description of the Drawings

[0016] [Figure 1] It is a schematic explanatory diagram showing an embodiment of the step of "applying the aroma - component - containing composition" in the method for providing a beverage of the present invention.

Modes for Carrying Out the Invention

[0017] Hereinafter, the method for providing a beverage, the aroma - component - containing composition for coating a beverage glass and the coating tool, and the method for masking the cereal aroma according to the present invention will be described in detail. Note that the method for providing a beverage, the aroma - component - containing composition for coating a beverage glass and the coating tool, and the method for masking the cereal aroma described in the embodiments are merely exemplified for explaining these inventions and are not limited thereto. Also, the explanations of technical matters regarding the method for providing a beverage, the aroma - component - containing composition for coating a beverage glass and the coating tool, and the method for masking the cereal aroma are applicable to their respective inventions.

[0018] [Method for Providing a Beverage] The method for providing a beverage according to the present invention is a method of applying a fragrance component-containing composition to the outer surface of a beverage glass immediately before or during drinking. Therefore, a fresh fragrance can always be imparted. Also, since it is not a method of directly adding a fragrance component to the beverage as in the prior art, there is an advantage that it does not affect the taste of the beverage or change the flavor during the storage period. The present invention enables one to enjoy the desired fragrance component in the best state during drinking without changing the original taste of the beverage.

[0019] That is, the method for providing a beverage according to the present invention is characterized by comprising a step of preparing a fragrance component-containing composition containing a fragrance component and a step of applying the fragrance component-containing composition to the outer surface of a beverage glass. Each step will be described in detail below.

[0020] <Step of preparing a fragrance component-containing composition> In the step of preparing a fragrance component-containing composition, a fragrance component-containing composition may be prepared by mixing a fragrance component and a solvent or the like, or a commercially available composition containing a fragrance component such as an essence may be used as the fragrance component-containing composition as it is.

[0021] (Fragrance component-containing composition) The fragrance component-containing composition of the present invention is not particularly limited as long as it contains a fragrance component. As a form, it may be liquid or solid, but from the viewpoint of being easily and quickly applied, it is preferably liquid.

[0022] (Fragrance component) The fragrance component is not particularly limited, and examples thereof include essences (essential oils) obtained from natural materials, fruit juices, aromatic compounds separated from natural materials, and aromatic compounds synthesized chemically. Examples of aromatic compounds derived from natural materials include citrus-like aromatic compounds such as lemon, lime, orange, grapefruit, bergamot, tangerine, mandarin, and yuzu; fruit-like aromatic compounds (excluding citrus-like aromatic compounds) such as banana, melon, strawberry, pineapple, grape, muscat, and apple; floral-like aromatic compounds such as lavender, rose, daphne, gardenia, osmanthus, jasmine, and lily of the valley; and aromatic compounds such as peppermint, vanilla, chocolate, almond, chestnut, hazelnut, maple, and honey.

[0023] Aromatic compounds include, as aroma components found in food, for example, carboxylic acid esters, ethyl cinnamate, ethyl propionate, ethyl propionate, methyl cinnamate, skatole, limonene, ethyl isohexanoate, ethyl isobutyrate, ethyl octanoate, geraniol, 3-mercaptohexyl acetate, isoamyl acetate, phenyl acetate, citral, citronellol, phenethyl alcohol, furaneol, ethyl hexanoate, ethyl caproate, linalool, rose oxide, β-damascenone, anethole, apigenin, aldehydes, estragol, oleanolic acid, carvacrol, camphene, eugenol acetate, safranal, zingiberene, sotolon, thymol, nerolidol, pinene, and Examples include xanal, menthol, eucalyptol, cineole, carvone, β-sesquiphellandrene, β-bisabolene, acetone, benzoic acid, coumarin, cinnamic acid, solerone, piperonal, heliotropin, acetylpiol, acetaldehyde, ethanal, acetaldehyde, isomaltol, eugenol, guaiacol, diacetyl, cyclotene, sylinaldehyde, syringol, vanillin, furanone, furfural, borneol, maltol, methyl octalactone, lignin, rotandone, β-caryophyllene, geosmin, photrienol, β-ionone, dimethyl sulfide, capsaicin, nonanal, undecanal, benzaldehyde, and jasmine lactone. Furthermore, as components found in natural spices and herbs, for example, 3-butenyl isothiocyanate, 3-methylbutyl etherate, camphor, caprylaldehyde, carvacrol, carvone, citronellol, dipropyl trisulfide, eugenol, fenthion, phenicline, geranyl, geranyl acetate, germacrene D, limonene, linalool, menthone, methyl chavicol, methyl eugenol, myrcene, p-cymene, perillaldehyde, phenylacetonitrile, p-mentha-1,3,8-triene, sabinene, sedanenolide, thujone, thymol, trans anethole, trans propenylpropyl disulfide, Examples include α-farnesene, α-pinene, α-terpinene, γ-terpinene, δ-terpinene, α-terpineol, α-terpinolene, α-terpinyl acetate, β-caryophyllene, β-pinene, β-selinene, 1,8-cineole, 2-methylbutyl etherate, allyl isothiocyanate, neryl acetate, camphor, cinnamaldehyde, cuminaldehyde, diallyl disulfide, eugenol, limonene, linalool, menthol, methyl chavicol, p-cymene, terpinen-4-ol, thymol, transanethole, vanillin, α-phellandrene, α-pinene, α-zingiberene, and β-phellandrene. Furthermore, examples of aroma components contained in beer flavorings include 2-acetyl-1-pyrroline, 2-acetylfuran, acetaldehyde, 2-aminoacetophenone, β-ionone, isoamyl alcohol, isoamylpropionate, isobutanol, indole, γ-undecalactone, 2-ethyl-3,5, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 2-ethylpyrazine, ethylmaltol, trans-4,5-epoxy-(E)-2-decenal, (Z)-1,5-octadiene-3- On, γ-octaractone, octanoic acid, ethyl octanoate, 1-octen-3-ol, 1-octen-3-one, ethyl caprylate, ethyl caproate, β-caryophyllene, guaiacol, triethyl citrate, tributyl citrate, geraniol, geranyl acetate, geranic acid, 2,3-diethyl-5-methylpyrazine, cyclotene, citral, citronellol, 1,4-cineole, 1,8-cineole, dimethyl sulfone, dimethyl trisulfide, 2,3-dimethylpyrazine, cinnamaldehyde Hydrates, 3-sulfanyl-1-hexanol, 2-sulfanyl-3-methyl-1-butanol, 3-sulfanyl-3-methyl-1-butanol, 2-sulfanylethyl acetate, 3-sulfanylhexyl acetate, sotolon, diacetyl, (E)-β-damascenone, (E,E)-2,4-decadienal, decanal, γ-decanolactone, decanoic acid, 9-decenoic acid, tetradecanoic acid, 1,2,3,5-tetramethylbenzene, trans-2-hexenal, 2,3,5-trimethylpyrazine, p-Methyl tolulate, nerol, (E,Z)-2,6-nonadienal, nonanal, γ-nonalactone, nonanoic acid, (E)-2-nonenal, vanillin, 5-hydroxymethylfurfural, 4-vinylguaiacol, 4-vinylguaiacol (4-VG), 4-vinylphenol, 1-phenyl-3-buten-1-one, phenylacetaldehyde, 2-phenylethyl alcohol, 3-phenylpropionic acid, 3-phenylpropionate ethyl, phenylacetic acid, phenethyl alcohol, ferulic acid, 2,3-Butanedione, Butanoic acid, Ethyl butanoate, γ-Butyrolactone, Furaneol, Furfural, Furfuryl alcohol, n-Propanol (1-propanol, etc.), Propanic acid, Ethyl propionate, Hexanal, Hexanol, γ-Hexalactone, Hexanoic acid, Ethyl hexanoate, Cis-3-Hexenal, (E,E)-2,4-Heptadienal, Perillaldehyde, Benzyl mercaptan, Benzaldehyde, 2,3-Pentanedione, Homofuraneol, Maltol, Myrcene, Maplefuranone, Methional, Methionol, Methion, 3-Methyl-1-Butanol, 2-Methyl-1-Propanol, 3-Methyl-2-Butanethiol, 3-Methyl-2-Butene-1-Thiol, 3-Methyl-2-Butene-1-Thiol, 2-Methyl-2-Pentene Examples include acids, 2-methyl-3-frantiol, 4-methyl-3-pentenoic acid, 3-methylindole, 3-methylcyclopentan-1,2-dione, 2-methyltetrahydrofuran-3-one, 2-methylbutanal, 3-methylbutanal, 3-methylbutanoic acid, 2-methylbutanoate ethyl, 3-methylbutanoate ethyl, 2-methylpropanoic acid, 2-methylpropanoate ethyl, methylheptenone, 4-methylpentanoate ethyl, 2-methylbutyrate ethyl, 4-mercapto-4-methylpentan-2-one, β-eudesmol, raspberry ketone, (R) linalool, linalool, limonene, dibutyl malate, lemon myrtle, ethyl cinnamate, diethyl tartrate, 2-phenylethyl acetate, 2-methylbutyl acetate, isoamyl acetate, ethyl acetate, n-ethyl butyrate, etc.

[0024] (Components other than fragrance components) In the fragrance component-containing composition of the present invention, components other than the fragrance component are not particularly limited, but include solvents used to prepare the fragrance component, such as ethanol and water. Ethanol can also be used because it has excellent volatility and dries easily after being applied to the outer surface of glass. Furthermore, the ethanol content in the fragrance component-containing composition is not particularly limited, but is preferably 20% by mass or more, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. When the ethanol content is high, the growth of microorganisms is suppressed, which has the effect of providing excellent storage stability.

[0025] The aroma component-containing composition of the present invention may contain various other components besides those listed above. Examples include fruit juice, sweeteners, acidulants, pH adjusters, antioxidants, various nutrients, colorants, diluents, preservatives, vitamins, dietary fiber, stabilizers, emulsifiers, thickeners, and so on. It is also possible to include food additives, cosmetic additives, or quasi-drug additives. These can be those specified in the guidelines and relevant laws and regulations (such as the Food Sanitation Act) established by the Ministry of Health, Labour and Welfare, the Consumer Affairs Agency, etc.

[0026] <Step of applying the fragrance component-containing composition> Figure 1 shows one embodiment of the step of applying a fragrance component-containing composition to the outer surface of a beverage glass. In the embodiment shown in Figure 1, the fragrance component-containing composition 4 is applied to the lower outer surface of a beverage glass 2 of a beverage (beer) using a spray container 5 filled with the fragrance component-containing composition 4 as the application tool of the present invention. Furthermore, the temperature of the beverage liquid 3 is preferably 10°C or lower, and particularly preferably -3 to 6°C. By adjusting the temperature of the beverage liquid to 10°C or lower, the amount of volatilization of the aroma components in the beverage liquid can be reduced, thereby allowing the effect of the present invention, which is to enjoy the aroma of the aroma components contained in the aroma component-containing composition 4, to be more fully realized. Furthermore, since the amount of volatilization of grain aroma in beer or beer-flavored beverages is reduced, the grain aroma masking effect of the present invention, described later, is further improved.

[0027] The application to the outer surface of the beverage glass is not particularly limited, as long as it is applied in an area that does not impair the original taste of the beverage. For example, spraying it on the bottom of the beverage glass prevents the sprayed aromatic components from directly entering the mouth, thus preventing any impact on the taste of the beverage. Specifically, an area of ​​2 / 3 or less of the height of the beverage glass is preferred, and an area of ​​1 / 2 or less is more preferred.

[0028] (Application tools) The present invention provides an applicator tool that comprises an aroma component-containing composition containing an aroma component, and an applicator tool for applying the aroma component-containing composition to the outer surface of a beverage glass. The applicator is not particularly limited as long as it can be used to apply the liquid to the outer surface of a beverage glass. For example, a spray container equipped with a spray nozzle from which the liquid can be sprayed and atomized is an example. The material of the spray container may be metal, plastic, ceramic, etc. The spray container can be either an aerosol type or a non-aerosol type. It is even better if it is designed so that even a small amount of the composition remaining at the bottom of the container can be used. It is also acceptable if the spray container can be held upside down and sprayed onto the bottom of a beverage glass. Alternatively, the product can be transferred from a sealed container with a lid to a flat, dish-shaped container, and then applied to the outer surface of a beverage glass using a brush or similar tool. Alternatively, the fragrance component-containing composition can be applied by pouring it into a container large enough to hold the entire beverage glass to be coated, immersing the beverage glass vertically in the container, and bringing the outer surface of the beverage glass into contact with the fragrance component-containing composition. The container for the fragrance component-containing composition should preferably be sized and made of a material that allows it to be refrigerated in a refrigerator.

[0029] (beverage) The beverages of the present invention are not particularly limited, but include alcoholic beverages such as beer, beer-flavored beverages, wine, sake, whiskey, shochu, fruit wine, and sours; carbonated beverages (including non-alcoholic beverages); fruit drinks; coffee beverages; tea-based beverages; soy milk beverages; vegetable beverages; sports drinks; dairy beverages; mineral water and other soft drinks; lactic acid bacteria beverages; and milk.

[0030] (Drinking glass) Examples of beverage glasses include shot glasses, tumblers, champagne glasses, shochu glasses, shochu mugs, rock glasses, half-rock glasses, wine glasses, highball glasses, beer glasses, beer mugs and other glasses for alcoholic beverages; cups, bowls, cans with pull-open tabs, cans with stay-on tabs, cans with full-open ends and other cans; barrels, PET bottles, glass bottles, masu (wooden measuring cups) and other beverage containers. The materials may be glass, paper, plastic, and metals such as tin, copper, titanium, iron, stainless steel or alloys thereof, or wood, ceramics, or one or more of these materials.

[0031] There are no particular restrictions on the size of the beverage glass, but for example, the height should be 10-30 cm and the diameter of the opening should be 5-10 cm. By setting the height of the beverage glass to 10-30 cm, the aroma of the fragrance components applied to the bottom of the beverage glass can be fully appreciated. Furthermore, by setting the diameter of the opening of the beverage glass to 5-10 cm, the nose is positioned near the outer surface of the glass when drinking, allowing the aroma of the aromatic components adhering to the outer surface of the beverage glass to be fully appreciated.

[0032] [How to mask grain fragrances] The present invention provides a method for masking the grain aroma of beer or beer-flavored beverage, comprising the steps of: preparing an aroma component-containing composition containing an aroma component; and applying the aroma component-containing composition to the outer surface of a beverage glass. The rich flavor and body characteristic of malt-based alcoholic beverages such as beer largely depend on the flavor components derived from malt. For example, malt-based alcoholic beverages with a low malt content can achieve a clean taste, but tend to lack the richness and body compared to beer. On the other hand, malt contains many components that contribute to a distinctive odor, often referred to as "malty" or "grainy," and this grainy odor is a sensory issue in malt beverages made from malt. In particular, these grainy aromas tend to have a more negative effect in malt beverages whose main characteristics are thirst-quenching and drinkability. Especially since malt beverages such as beer are generally stored at low temperatures, the liquid temperature of malt beverages poured into a glass rises over time, but the grainy odor tends to become stronger at room temperature than at low temperatures of around 4°C. In other words, it is known that the grainy odor of malt beverages intensifies over time during consumption, and the decline in palatability becomes even more pronounced. According to the present invention, a refreshing beverage can be provided by masking the grain aroma derived from beer.

[0033] Specifically, the following forms are possible.

[0034] Example 1: Method of serving beer-flavored beverages 1. Pour the beer-flavored beverage into a glass. 2. Spray lemon-scented components onto the outer surface of the glass. 3. The aromatic components adhere to the glass, masking the grain aromas and other fragrances derived from the beer, resulting in a clean and refreshing taste.

[0035] Example 2: Method of serving alcoholic beverages 1. Pour the alcoholic beverage into a glass. 2. Spray fragrance onto the outer surface of the glass. 3. The aromatic components adhere to the glass, masking the alcohol-derived aroma and resulting in a more palatable taste.

[0036] Example 3: Method of serving beer beverages 1. Prepare a can container with a fully open end containing beer beverage. 2. Spray fragrance onto the outer surface of the can container. 3. When the can is opened, the adhering aromatic components mask the grain aroma derived from the beer, resulting in a more palatable taste that enhances the beer's flavor.

[0037] As described above, the present invention makes it possible to mask grain aromas and alcohol-derived aromas in various beverages, such as beer-flavored beverages and alcoholic beverages, thereby providing a cleaner taste and a more palatable flavor. [Examples]

[0038] The present invention will be described in more detail below based on examples and comparative examples, but the present invention is not limited to the following examples.

[0039] [Test 1] Beer chilled to 4°C (ingredients: malt, hops, corn, alcohol: 5.0 v / v%) was poured into a glass 20 cm tall with an opening diameter of 6 cm. 0.2 ml of food-grade lemon essence (Tomizawa Shoten TOMIZAWA Lemon Essence) was sprayed onto the outer surface of the glass. The spray was applied from the bottom of the glass towards the rim. Ten trained panelists evaluated the beer-likeness and the balance of aroma components (lemon essence) and beer flavor when the lemon essence was sprayed over the entire glass and when it was sprayed only on the bottom two-thirds of the glass. The average values ​​of the panelists' sensory evaluations are shown in Table 1 below. <Beer-ness> The essence of beer lies in its rich, malty flavor while maintaining a crisp finish. • "5": Feel • "4": I would say I feel that way. • "3": Neither • "2": I don't really feel it. • "1": I don't feel it. <Strength of grain aroma> • "5": You can smell the aroma of grains. • "4": I would say I feel that way. • "3": Neither • "2": I don't really feel it. • "1": No grain aroma detected. <Flavor balance> • "5": Well-balanced • "4": Slightly better balance • "3": Neither • "2": The balance is a little off. • "1": Poor balance

[0040] [Table 1]

[0041] Examples 1 and 2 successfully imparted lemon flavor to beer without affecting its taste. Furthermore, in Example 1, where the spray was applied to the bottom two-thirds of the glass, the result was excellent in terms of beer-likeness and flavor balance, with a pleasant lemon aroma that enhanced the beer flavor. In Example 2, where the entire glass was sprayed, the lemon flavoring was directly noticeable, the beer's aroma was lost, and the flavor balance was inferior to that of Example 1. In the control group, where no flavoring was applied, while the beer-like characteristics were still present, the grain aroma was the most prominent.

[0042] [Exam 2] In a glass measuring 20 cm in height and 6 cm in diameter at the opening (rim), unchilled beer (ingredients: malt, hops, corn, alcohol: 5.0 v / v%) and beer chilled to -2°C, 2°C, 6°C, and 12°C were poured. 0.2 ml of food-grade lemon essence (Tomizawa Shoten TOMIZAWA Lemon Essence) was sprayed onto the outer surface of the glass. The spray was applied from the bottom of the glass towards the rim, covering the lower two-thirds of the glass. Five trained panelists evaluated each sample for beer-likeness, the balance of aroma components and beer aroma, and the persistence (sustained release) of the aroma. The average values ​​of the panelists' sensory evaluations are shown in Table 2 below. <Longevity of fragrance components> • "5": Good fragrance longevity • "4": The scent lasts a little longer. • "3": Neither • "2": The scent doesn't last very long. • "1": Poor scent longevity

[0043] [Table 2]

[0044] It was found that if the beer's liquid temperature is below 10℃, the aromatic components evaporate slowly, allowing you to enjoy the aroma and balanced flavor of the beer for a longer period of time. Furthermore, the volatilization of aromatic components was suppressed, and the grain aroma was effectively masked. [Industrial applicability]

[0045] The present invention can be used in a method of providing beverages in which a variety of aromas can be added to the beverage without affecting its taste, by applying an aroma component-containing composition to the outer surface of the beverage glass. Furthermore, the present invention can be used as a method for masking the grain aroma of grain-containing beverages such as beer or beer-flavored beverages. Furthermore, the present invention can be used in a technology that restores the original flavor of a beverage by compensating for any changes in its original flavor.

[0046] The method for providing beverages according to the present invention can be used to provide alcoholic beverages such as beer, beer-flavored beverages, wine, sake, whiskey, shochu, fruit wine, and sours, as well as soft drinks such as carbonated beverages (including non-alcoholic beverages), fruit drinks, coffee beverages, tea-based beverages, soy milk beverages, vegetable beverages, sports drinks, dairy beverages, mineral water, lactic acid bacteria beverages, and milk. [Explanation of symbols]

[0047] 1... Beverage (beer), 2... Beverage glass, 3... Beverage liquid, 4... Composition containing aroma components, 5... Applicator

Claims

1. A step of preparing a composition containing fragrance components, A method for serving a beverage, characterized by comprising the step of applying the aroma component-containing composition to the outer surface of a beverage glass.

2. The method for providing a beverage according to claim 1, characterized in that the beverage is beer or a beer-flavored beverage.

3. A method for providing a beverage according to claim 1 or 2, characterized in that the aforementioned aroma component is a citrus-like aroma component.

4. A method for providing a beverage according to claim 1 or 2, characterized in that the temperature of the beverage liquid at the time of provision is -3 to 10°C.

5. A composition containing fragrance components, An applicator comprising an applicator for applying the aforementioned aroma component-containing composition to the outer surface of a beverage glass.

6. It contains aromatic components, A fragrance component-containing composition for coating beverage glasses, characterized by adhering the fragrance component to the outer surface of the beverage glass.

7. A step of preparing a composition containing fragrance components, A method for masking the grain aroma of beer or a beer-flavored beverage, comprising the step of applying the aroma component-containing composition to the outer surface of a beverage glass.

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