Alcoholic beverages and methods for producing alcoholic beverages

Abstract

The present invention provides an alcoholic beverage in which the bitterness or harshness derived from alcohol is reduced, and one or more of the following characteristics are added: mellow richness, fruity juiciness, and ripe fruitiness. [Solution] The above problem is solved by providing an alcoholic beverage containing coumarin in an amount of 10 μg / L or more and 8000 μg / L or less.

Description

Technical Field

[0001] The present invention relates to alcoholic beverages, methods for producing the same, and the like.

Background Art

[0002] In alcoholic beverages, aroma components are one of the important components that characterize the product and also have a great influence on consumer preferences and the like. In particular, in so-called RTD beverages (Ready to drink beverages) such as canned chu-hai and canned cocktails, aroma components are very important from the viewpoint of their drinking form and the like, and technical developments using aroma components have been made heretofore.

[0003] For example, Patent Document 1 discloses a container-packed alcoholic beverage having a complex aroma and richness, containing limonene and at least one aroma component selected from the group consisting of isoamyl alcohol, isobutanol, β-phenethyl alcohol, isoamyl acetate, ethyl acetate, ethyl caproate, and ethyl caprylate.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in alcoholic beverages, bitterness or irritation derived from alcohol may reduce flavor and drinkability, and improvement thereof is demanded. In addition, in alcoholic beverages (particularly RTD beverages), further improvement is demanded for a mellow thickness, a fruity juicy feeling, a ripe fruit feeling, etc. for the purpose of further improving the drinking feeling and the like.

[0006] Therefore, the present invention aims to provide an alcoholic beverage in which bitterness or irritation derived from alcohol is reduced, and one or more of the following are imparted: mellow richness, fruity juiciness, and ripe fruitiness. [Means for solving the problem]

[0007] To solve the above problems, the inventors diligently conducted research and clarified that coumarin, an aromatic component, affects the alcoholic taste and richness of flavor in alcoholic beverages. Based on this finding, they discovered that alcoholic beverages containing 10 μg / L to 8000 μg / L of coumarin have reduced alcohol-derived bitterness or irritation, and are endowed with one or more of the following: mellow richness, fruity juiciness, and ripe fruitiness. This led to the completion of the present invention.

[0008] In other words, the present invention is as follows <1> ~ <11> That is the case. <1> Alcoholic beverages containing coumarin between 10 μg / L and 8000 μg / L. <2> The coumarin content is 50 μg / L or more and 3000 μg / L or less. <1> Alcoholic beverages as listed. <3> Furthermore, it contains anisaldehyde. <1> or <2> Alcoholic beverages as listed. <4> The anisaldehyde content is 1 μg / L or more and 100 μg / L or less. <3> Alcoholic beverages as listed. <5> The anisaldehyde comprises at least p-anisaldehyde. <3> or <4> Alcoholic beverages as listed. <6> It is a fruit-flavored alcoholic beverage containing fruit flavorings and / or fruit-derived ingredients. <1> ~ <5> Alcoholic beverages listed in any one of the following categories. <7> The extract content is 12.0 w / v% or less, and / or the juice usage rate, when converted to straight juice, is less than 5 w / w%. <1> ~ <6> Alcoholic beverages listed in any one of the following categories. <8> Furthermore, it contains sweeteners and organic acids. <1> ~ <7> Alcoholic beverages listed in any one of the following categories. <9> The alcohol content is between 1 v / v% and 20 v / v%. <1> ~ <8> Alcoholic beverages listed in any one of the following categories. <10> A method for producing an alcoholic beverage, comprising a step of adding coumarin at a concentration of 10 μg / L or more and 8000 μg / L or less. <11> A method for reducing the alcohol-derived bitterness or irritation of an alcoholic beverage, and further imparting one or more of the following characteristics to the beverage: mellow richness, fruity juiciness, and ripe fruitiness, characterized by containing 10 μg / L to 8000 μg / L of coumarin in the alcoholic beverage. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an alcoholic beverage in which the bitterness or irritation derived from alcohol is reduced, and one or more of the following are imparted: a mellow richness, a fruity juiciness, and a ripe fruitiness. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage containing coumarin in an amount of 10 μg / L or more and 8000 μg / L or less (hereinafter sometimes referred to as "the alcoholic beverage of the present invention"), a method for producing the same, etc.

[0011] Herein, in this invention, "alcoholic beverage" means a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages as defined in the Liquor Tax Act (Act No. 57 of June 3, 1953) (e.g., liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages). This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (Instruction) 3 Sake 3-4 Alcohol content (vibrating density meter method) (the same applies hereinafter). Furthermore, in this invention, "alcohol" means ethanol.

[0012] The components and other details of the alcoholic beverage of the present invention will be described in detail below.

[0013] First, the alcoholic beverage of the present invention contains coumarin (C9H6O2). This coumarin, also known as 1,2-benzopyrone, is an aromatic compound having a lactone skeleton represented by the following formula (1), and is one of the aroma components.

[0014] [ka]

[0015] Furthermore, in the alcoholic beverage of the present invention, the coumarin content is preferably 10 μg / L or more, more preferably 30 μg / L or more, more preferably 50 μg / L or more, even more preferably 70 μg / L or more, even more preferably 80 μg / L or more, even more preferably 90 μg / L or more, even more preferably 100 μg / L or more, even more preferably 150 μg / L or more, even more preferably 200 μg / L or more, even more preferably 250 μg / L or more, even more preferably 300 μg / L or more, even more preferably 350 μg / L or more, even more preferably 400 μg / L or more, and even more preferably 450 μg / L or more. This is because it is possible to reduce the alcohol-derived irritation and bitterness (hereinafter also referred to as "alcohol sensation") in the alcoholic beverage, thereby improving drinkability and other factors. At the same time, it becomes possible to impart one or more of the following characteristics: mellow richness, fruity juiciness (juiciness like fruit or fruit juice), and ripe fruitiness, resulting in a satisfying alcoholic beverage. Furthermore, the overall balance of flavor as an alcoholic beverage can also be improved. The amount of coumarin can be adjusted by using commercially available coumarin preparations or coumarin-containing raw materials (flavorings, etc.), and multiple of these may be used in combination. When using coumarin preparations and coumarin-containing raw materials in combination, or when using multiple coumarin-containing raw materials in combination, the total amount of coumarin derived from them should be adjusted so that it falls within the range described above. The same applies below.

[0016] In addition, in the alcoholic beverage of the present invention, when the coumarin content is adjusted to 8000 μg / L or less, preferably 6000 μg / L or less, more preferably 5000 μg / L or less, still more preferably 4000 μg / L or less, still more preferably 3000 μg / L or less, still more preferably 2500 μg / L or less, still more preferably 2000 μg / L or less, still more preferably 1500 μg / L or less, still more preferably 1300 μg / L or less, and still more preferably 1000 μg / L or less, while maintaining one or more imparting effects selected from the effects of reducing the alcohol feeling, mellow thickness, fruity juicy feeling, and ripe fruit feeling, the balance of the overall flavor of the alcoholic beverage can be made more excellent, which is preferable. And it becomes a more preferable configuration in alcoholic beverages with various flavors.

[0017] Furthermore, since the alcoholic beverage of the present invention is more likely to exhibit the effects of the present invention and is more likely to be an alcoholic beverage with a cleaner aftertaste (a lighter aftertaste), it is more preferable to further contain anisaldehyde (Anisaldehyde: C8H8O2). This anisaldehyde is also one of the aroma components and is a general term encompassing p-anisaldehyde (4-methoxybenzaldehyde) represented by the following formula (2), m-anisaldehyde (3-methoxybenzaldehyde) represented by the following formula (3), and o-anisaldehyde (2-methoxybenzaldehyde) represented by the following formula (4). That is, the alcoholic beverage of the present invention preferably further contains one or more selected from the group consisting of p-anisaldehyde, m-anisaldehyde, and o-anisaldehyde.

[0018]

Chemical formula

[0019]

Chemical formula

[0020]

Chemical formula

[0021] Furthermore, in the alcoholic beverage of the present invention, the anisaldehyde content (total content of p-anisaldehyde, m-anisaldehyde, and o-anisaldehyde) is preferably 1 μg / L or more, more preferably 3 μg / L or more, even more preferably 5 μg / L or more, even more preferably 8 μg / L or more, even more preferably 10 μg / L or more, even more preferably 13 μg / L or more, even more preferably 15 μg / L or more, and even more preferably 18 μg / L or more. This is because, in the alcoholic beverage, the synergistic effect with coumarin can further reduce the alcoholic taste, and the mellow richness, fruity juiciness, and ripe fruitiness can all be further improved. The anisaldehyde content can also be adjusted by using commercially available anisaldehyde preparations or anisaldehyde-containing raw materials (such as flavorings), and multiple of these may be used in combination. Furthermore, when using an anisaldehyde preparation in combination with an anisaldehyde-containing raw material, or when using multiple anisaldehyde-containing raw materials in combination, the total amount of anisaldehyde derived from them should be adjusted so that it falls within the range described above. The same applies below.

[0022] Furthermore, in the alcoholic beverage of the present invention, adjusting the anisaldehyde content to preferably 100 μg / L or less, more preferably 80 μg / L or less, even more preferably 70 μg / L or less, even more preferably 60 μg / L or less, even more preferably 55 μg / L or less, and even more preferably 50 μg / L or less is preferable because it allows for a better overall balance of flavor as an alcoholic beverage while maintaining the effect of reducing the alcohol sensation, improving mellow richness, fruity juiciness, and ripe fruitiness. This is also a more preferable configuration for alcoholic beverages with various flavors.

[0023] In the alcoholic beverage of the present invention, it is preferable to include anisaldehyde in a ratio such that, within the aforementioned content range, it is preferably 0.01 parts by mass or more, more preferably 0.02 parts by mass or more, even more preferably 0.03 parts by mass or more, and even more preferably 0.04 parts by mass or more, per 1 part by mass of coumarin. It is also preferable to include it in a ratio such that it is preferably 1 part by mass or less, more preferably 0.8 parts by mass or less, even more preferably 0.5 parts by mass or less, even more preferably 0.3 parts by mass or less, and even more preferably 0.1 parts by mass or less. By adopting such a configuration, it is possible to obtain an alcoholic beverage with a very excellent flavor and aroma, in which the synergistic effect of coumarin and anisaldehyde is further exhibited.

[0024] Furthermore, in the alcoholic beverage of the present invention, it is more preferable that the anisaldehyde contained together with coumarin contains at least p-anisaldehyde, as this allows the effects of the present invention to be more easily exhibited. It is even more preferable that the anisaldehyde contained in the alcoholic beverage of the present invention consists of p-anisaldehyde, that is, it contains p-anisaldehyde but does not contain m-anisaldehyde or o-anisaldehyde. In this case, the content of p-anisaldehyde is not particularly limited, but it is more preferable that the content of p-anisaldehyde falls within the numerical range described above.

[0025] Here, the coumarin content and anisaldehyde content (p-anisaldehyde content, m-anisaldehyde content, and o-anisaldehyde content) in the alcoholic beverage of the present invention can be measured, for example, by appropriately diluting the sample and using solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method) or solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0026] Furthermore, if the alcoholic beverage of the present invention is a fruit-like alcoholic beverage containing fruit flavorings and / or fruit-derived components, it is preferable because the synergistic effect between coumarin and fruit flavorings and / or fruit-derived components makes it easier to achieve a mellow richness, a fruity juiciness, and a ripe fruit flavor. Here, "fruit-like alcoholic beverage" means an alcoholic beverage having an aroma or flavor like that of fruit. In other words, it is preferable that the alcoholic beverage of the present invention contains fruit flavorings and / or fruit-derived components and has an aroma or flavor like that of fruit. In particular, if the alcoholic beverage of the present invention is a fruit-like alcoholic beverage containing fruit flavorings, the synergistic effect with coumarin can make the aroma of the fruit flavorings feel ripe, resulting in a very desirable ripe fruitiness. At the same time, the overall balance of flavor as an alcoholic beverage can be made very excellent.

[0027] Fruit flavorings are additives and their preparations added to food products during the manufacturing or processing stages to impart or enhance the aroma of fruit. Specific examples of fruit flavorings are not limited to those mentioned above, but are preferably Rosaceae fruit flavorings (apple flavor, plum flavor, peach flavor, strawberry flavor, cherry flavor, raspberry flavor, etc.), citrus fruit flavorings (lemon flavor, orange flavor, grapefruit flavor, etc.), grape flavor, mango flavor, melon flavor, kiwi fruit flavor, etc. In particular, when the alcoholic beverage of the present invention contains Rosaceae fruit flavorings, or more preferably apple flavorings, the synergistic effect with coumarin results in not only a ripe fruitiness but also a mellow richness and a fruity juiciness that is highly desirable. Similarly, when a citrus fruit flavoring is included, the synergistic effect with coumarin results in a mellow richness and a fruity juiciness that is highly desirable, as well as a ripe fruitiness. Furthermore, in both cases, the overall balance of flavor as an alcoholic beverage can be greatly improved.

[0028] Furthermore, examples of fruit-derived components include one or more selected from pulp, juice, peel, extracts or fermented liquids of these, and maceration liquids. For example, when fruit juice is included in the alcoholic beverage of the present invention, the fruit juice content may be 1 w / w% or more as a fruit juice usage rate converted to straight fruit juice, and the upper limit may be 10 w / w% or less, and may even be less than 5 w / w%. Here, fruit juice refers to juice squeezed from fruit, or its concentrate, concentrated and reconstituted liquid, or diluted liquid, and may contain some pulp or peel. The fruit juice usage rate converted to straight fruit juice is the ratio of the mass of fruit juice contained in the beverage, converted to straight fruit juice according to JAS (Japanese Agricultural Standards), to the total mass of the beverage.

[0029] However, a key feature of the present invention is that even alcoholic beverages with a fruit juice content of less than 5 w / w%, or even less than 1 w / w%, when converted to straight fruit juice, or even alcoholic beverages without fruit juice, can achieve the aforementioned fruit-like juiciness and ripe fruit flavoring. Furthermore, alcoholic beverages without fruit flavorings (alcoholic beverages without added fruit flavorings) can similarly achieve the aforementioned fruit-like juiciness and ripe fruit flavoring. Moreover, alcoholic beverages without fruit juice and without added fruit flavorings may also be used.

[0030] Furthermore, if the alcoholic beverage of the present invention also contains sweeteners and organic acids, not only will the effects of coumarin in reducing the alcoholic taste and imparting a mellow richness be exhibited, but it is also preferable that a fruity juiciness and ripe fruit flavor are more easily imparted. These sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, etc.). In particular, if the alcoholic beverage of the present invention contains sugars, the effects of imparting a fruity juiciness and ripe fruit flavor are more easily exhibited.

[0031] Examples of organic acids include citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, and acetic acid. Furthermore, the alcoholic beverage may also contain an organic acid salt (such as a salt selected from the organic acids listed above). In particular, an alcoholic beverage containing citric acid and a citrate salt is highly preferred. For example, the alcoholic beverage of the present invention is preferably, but is not limited to, having an acidity of 0.1 g / 100 ml or more, more preferably 0.2 g / 100 ml or more, due to the content of an organic acid or a salt thereof. The upper limit of this acidity may be 1.2 g / 100 ml or less, and even more preferably 1.0 g / 100 ml or less.

[0032] Here, "acidity" refers to citric acidity (the value of acidity converted to the equivalent amount of citric acid), and is a value determined by the method specified in the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, it can be calculated by titrating the beverage with a sodium hydroxide solution (0.1 mol / L) and using the "titration volume (ml)" of the sodium hydroxide solution required in the neutralization titration, the "volume (ml)" of the beverage used in the titration, and a constant "0.0064" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution).

[0033] Furthermore, the alcoholic beverage of the present invention may have an extract content of 15.0 w / v% or less, 12.0 w / v% or less, 10.0 w / v% or less, 8.0 w / v% or less, 5.0 w / v% or less, 3.0 w / v% or less, or less than 2.0 w / v%. In particular, the alcoholic beverage of the present invention is characterized in that the effects of the present invention can be fully exhibited even if the addition of sweeteners (especially sugars) and fruit juice is suppressed and the extract content and the amount of sugar in the nutritional information are designed to be low. For example, even as an alcoholic beverage with an extract content of 12.0 w / v% or less, even 10.0 w / v% or less, even 5.0 w / v% or less, and even less than 2.0 w / v%, one or more effects selected from the mellow richness, fruity juiciness, and ripe fruitiness provided by coumarin as described above can be fully exhibited. Furthermore, the same applies to alcoholic beverages where the fruit juice usage rate converted to straight fruit juice is less than 5 w / w%, even less than 1 w / w%, and even no fruit juice at all. Moreover, the same applies to alcoholic beverages where both the extract content and the fruit juice usage rate converted to straight fruit juice are within the above numerical ranges. Therefore, the alcoholic beverage of the present invention makes it possible to reduce sugar content (reduce sugar intake for the drinker) and raw material costs while maintaining the taste and other characteristics.

[0034] Here, "extract content" is the value calculated by the following formula (5). (5) Extract content (w / v%) = (SA) × 260 + 0.21 In equation (5), "S" is the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention, and "A" is the value calculated by converting the alcohol content of the alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of alcohol content to specific gravity (15 / 15°C) is performed based on Table 2, "Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," of the National Tax Agency's prescribed analytical methods (instructions) in Japan. In addition, the fifth decimal place is rounded during the calculation using this formula, and the second decimal place is truncated for the final extract value. Furthermore, the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibrating densimeter and dividing the obtained density value by 0.99997.

[0035] In addition to the above, the alcoholic beverage of the present invention may optionally use salts (such as sodium chloride and potassium chloride), phosphoric acid or its salts, alcoholic beverages, dietary fiber, carbonated water, colorants, seasonings, antioxidants, emulsifiers, etc., as raw materials.

[0036] Furthermore, as mentioned above, the alcoholic beverage of the present invention may be a type of alcoholic beverage as defined in the Liquor Tax Act (Act No. 57 of June 3, 1953), and may be, for example, a liqueur, spirits, fruit wine, sweet fruit wine, or other sparkling alcoholic beverage as described above. It may also be a fermented alcoholic beverage produced through an alcoholic fermentation process by yeast (a process in which yeast produces alcohol, a metabolite, from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcoholic fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as raw materials).

[0037] The alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 1 v / v% or higher, but for example, the lower limit is indicated as 2 v / v% or higher, more precisely 3 v / v% or higher, more precisely 4 v / v% or higher, and the upper limit is indicated as 20 v / v% or lower, more precisely 15 v / v% or lower, more precisely 10 v / v% or lower, more precisely 9 v / v% or lower, more precisely 8 v / v% or lower, more precisely 7 v / v% or lower, and more precisely 6 v / v% or lower. It should be noted that the alcoholic beverage of the present invention is characterized by exhibiting an effect of reducing the sensation of alcohol regardless of its alcohol content. Furthermore, the alcohol content can be adjusted by the alcohol content of the alcoholic beverages used in the manufacturing process (distilled spirits, brewed alcohol, raw material alcohol, etc.) and their proportions. In addition, in the case of fermented alcoholic beverages, the alcohol content can be adjusted by controlling the fermentation conditions in the alcohol fermentation process.

[0038] Furthermore, the alcoholic beverage of the present invention is preferably a sparkling alcoholic beverage containing carbon dioxide, as this results in superior flavors such as fruity juiciness and ripe fruitiness. Here, "sparkling" means that the carbon dioxide pressure at 20°C is 0.05 MPa or higher, and this carbon dioxide pressure may be 0.1 MPa or higher, further 0.2 MPa or higher, further 0.3 MPa or higher, further 0.4 MPa or higher, and further 0.5 MPa or higher. The upper limit of this carbon dioxide pressure may be 5.0 MPa or lower, further 4.0 MPa or lower, further 3.0 MPa or lower, and further 2.5 MPa or lower. In addition, this carbon dioxide may be derived from carbonated water used as a raw material, or it may be added to the alcoholic beverage by a carbonation (carbon dioxide injection) process. This carbonation process may be carried out in a batch manner, or it may be carried out continuously in an in-line system in which a carbon dioxide injection system (carbonator) is incorporated into the piping. Furthermore, in order to avoid the occurrence of foaming (bubbling) and other issues, this carbonation process is preferably carried out at a liquid temperature of 10°C or lower (preferably 4°C or lower). However, the alcoholic beverage of the present invention may also be a non-carbonated alcoholic beverage having a carbon dioxide pressure of less than 0.05 MPa at 20°C.

[0039] The method for producing an alcoholic beverage of the present invention is not particularly limited, as long as it includes a step of adding coumarin in an amount of 10 μg / L to 8000 μg / L, that is, a step of adjusting the coumarin content of the resulting alcoholic beverage to be between 10 μg / L and 8000 μg / L. The other steps may follow conventional methods for producing alcoholic beverages. The step of adding coumarin in an amount of 10 μg / L to 8000 μg / L may include a step of adding coumarin and a step of adjusting the coumarin content to be between 10 μg / L and 8000 μg / L, and these steps may not be consecutive. Furthermore, in the production process, a fermented alcoholic beverage may be produced through an alcohol fermentation step using yeast, or a non-fermented alcoholic beverage may be produced through a blending step using alcoholic beverages such as distilled spirits as raw materials (without going through an alcohol fermentation step). For example, a method is exemplified in which a base liquor such as vodka or raw material alcohol is mixed with sweeteners, organic acids, organic acid salts, flavorings, coumarin preparations, carbonated water, etc., and filtered and sterilized as necessary to produce the product. Furthermore, the process may include steps such as adding anisaldehyde and adjusting the anisaldehyde content of the resulting alcoholic beverage to between 1 μg / L and 100 μg / L. It is more preferable that this anisaldehyde contains at least p-anisaldehyde, and even more preferable that it consists solely of p-anisaldehyde.

[0040] Furthermore, the alcoholic beverage of the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled into a metal container (aluminum container, steel container, etc.), a PET bottle, a glass container, a paper container, a barrel container, etc. By providing the alcoholic beverage in such a package, it is not only easier to suppress deterioration of flavor and other properties over time, but convenience in distribution and sales is also increased. For example, the alcoholic beverage of the present invention may be an RTD (Ready to Drink) beverage that can be drunk as is after opening the cap, or an RTS (Ready to Serve) beverage that is mixed with ice or soda.

[0041] The alcoholic beverage of the present invention, having the above-described configuration, has reduced bitterness or irritation derived from alcohol, and is further endowed with one or more (at least one of these) selected from mellow richness, fruity juiciness, and ripe fruitiness, resulting in superior flavor and improved overall flavor balance as an alcoholic beverage. Furthermore, even if an alcoholic beverage having one or more selected from mellow richness, fruity juiciness (e.g., fruit juice-like sensation), and ripe fruitiness is configured as described above, one or more of these can be further endowed, thereby improving one or more of these characteristics.

[0042] Furthermore, the present invention can also be described as providing a method for improving the flavor of alcoholic beverages by including coumarin in an alcoholic beverage at a concentration of 10 μg / L to 8000 μg / L, that is, by setting the coumarin content in the alcoholic beverage to 10 μg / L to 8000 μg / L, thereby reducing the bitterness or irritation derived from alcohol in the alcoholic beverage and imparting one or more of the following characteristics: mellow richness, fruity juiciness, and ripe fruitiness. In other words, it can also be described as providing a method for improving the flavor of alcoholic beverages. Moreover, it can also be described as providing a method for improving the flavor of alcoholic beverages by including anisaldehyde.

[0043] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0044] <Preparation and sensory evaluation of alcoholic beverages> To prepare the base solution, vodka was mixed with citric acid, trisodium citrate, a high-intensity sweetener (acesulfame K) or liquid sugar (fructose-glucose liquid sugar) as a sweetener, and carbonated water. Coumarin preparations and anisaldehyde preparations (p-anisaldehyde preparations) were then added and mixed to the resulting sample so that the coumarin and anisaldehyde content of the sample matched the amounts shown in the upper section of Table 1 or Table 2 below. Some samples were used as control samples that did not contain either coumarin or anisaldehyde. Furthermore, some samples were mixed with either apple flavor (apple flavoring) or lemon flavor (lemon flavoring) at a concentration of 0.08 w / v%. Then, 20 sparkling alcoholic beverages (non-fruit juice alcoholic beverages) were prepared, with samples 1-20: those with added high-intensity sweeteners had an alcohol content of 2v / v%, 5v / v%, or 9v / v%, an extract content of 0.4w / v%, and an acidity of 0.3g / 100ml; and those with added liquid sugar had an alcohol content of 5v / v%, an extract content of 5.9w / v%, and an acidity of 0.3g / 100ml. In all samples, the carbon dioxide pressure at 20°C was 2.4MPa. Note that the apple and lemon flavors mentioned above do not contain coumarin or anisaldehyde.

[0045] Then, each sample obtained was sensory evaluated by six trained panelists with sensory discriminative abilities, using the following evaluation criteria, to assess its smooth body, fruity juiciness, ripe fruitiness, unique almond-like aroma, alcoholic sensation (alcohol-derived bitterness or irritation), and overall evaluation as an alcoholic beverage (the overall balance of flavors as an alcoholic beverage).

[0046] [Evaluation criteria for mellow thickness] For the samples with added high-intensity sweeteners, the smoothness and richness of Sample 1 was set to 2 (not very noticeable), and comparative sensory evaluation was performed on a 5-point scale from 1 (not noticeable at all) to 5 (very noticeable) in comparison to Sample 1. For the samples with added liquid sugar, the smoothness and richness of Sample 17 was set to 2 (not very noticeable), and comparative sensory evaluation was performed on a 5-point scale from 1 (not noticeable at all) to 5 (very noticeable) in comparison to Sample 17.

[0047] [Evaluation criteria for fruity juiciness and ripe fruitiness] For samples with added high-intensity sweeteners, the fruity juiciness and ripe fruitiness were both rated as 1 (not perceived at all) in Sample 1. Comparative sensory evaluation was then conducted on a 5-point scale from 1 (not perceived at all: equivalent to Sample 1) to 5 (strongly perceived) in comparison to Sample 1. For samples with added liquid sugar, the fruity juiciness and ripe fruitiness were both rated as 1 (not perceived at all) in Sample 17. Comparative sensory evaluation was then conducted on a 5-point scale from 1 (not perceived at all: equivalent to Sample 17) to 5 (strongly perceived) in comparison to Sample 17.

[0048] [Evaluation criteria for the unique aroma of apricot kernels] For samples with added high-intensity sweeteners, the unique almond-like aroma of Sample 1 was set to 1 (not detected at all), and comparative sensory evaluation was performed on a 5-point scale from 1 (not detected at all: equivalent to Sample 1) to 5 (strongly detected) in comparison to Sample 1. For samples with added liquid sugar, the unique almond-like aroma of Sample 17 was set to 1 (not detected at all), and comparative sensory evaluation was performed on a 5-point scale from 1 (not detected at all: equivalent to Sample 17) to 5 (strongly detected) in comparison to Sample 17. In this item, a lower score indicates a higher evaluation.

[0049] [Evaluation Criteria for Alcohol Sensation] For samples with added high-intensity sweeteners, the alcohol sensation in Sample 1 was set to 3 (perceived), and comparative sensory evaluation was conducted on a 5-point scale from 1 (not perceived at all) to 5 (strongly perceived) in comparison to Sample 1. For samples with added liquid sugar, the alcohol sensation in Sample 17 was set to 3 (perceived), and comparative sensory evaluation was conducted on a 5-point scale from 1 (not perceived at all) to 5 (strongly perceived) in comparison to Sample 17. In this item, a lower score indicates a higher evaluation.

[0050] [Evaluation Criteria for Overall Assessment of Alcoholic Beverages] The overall evaluation of the alcoholic beverage was given on an absolute scale of 5, from 1 (poor) to 5 (very good).

[0051] The sensory evaluation results (average evaluations from 6 panelists) are shown in the lower section of Table 1 and Table 2 below. From these results, it was found that samples 2-5, 7-8, 10-11, 13, 15-16, and 18-20, which contained a predetermined amount of coumarin, all had a reduced alcohol sensation, a smooth and rich taste, and a higher overall rating, making them satisfying alcoholic beverages. It was also found that the alcohol sensation can be reduced regardless of the alcohol content of the alcoholic beverage. Furthermore, by including apple or lemon flavor (fruit flavoring) along with coumarin in the alcoholic beverages (samples 7-8, 10-11), the unique almond-like aroma, which is somewhat undesirable for alcoholic beverages, was further reduced, the fruity juiciness and ripe fruitiness were improved, and the overall rating was further increased. In particular, alcoholic beverages containing apple flavor (Samples 7 and 8) showed an overall improvement in smoothness, fruity juiciness, and ripe fruitiness, while alcoholic beverages containing lemon flavor (Samples 10 and 11) showed a particularly significant improvement in smoothness. Furthermore, it was shown that by adding predetermined amounts of coumarin and anisaldehyde to alcoholic beverages (samples 16, 19-20), the smoothness, fruity juiciness, and ripe fruitiness were all improved, while the alcoholic taste was further reduced. It was also revealed that these alcoholic beverages containing predetermined amounts of coumarin and anisaldehyde had a cleaner aftertaste, meaning they had a lighter aftertaste.

[0052] [Table 1]

[0053] [Table 2]

Claims

1. Alcoholic beverages having an extract content of less than 2.0 w / v% and containing coumarin at a concentration of 50 μg / L or more and 5000 μg / L or less (excluding beverages manufactured using malt as part or all of the raw material).

2. The alcoholic beverage according to claim 1, wherein the coumarin content is 70 μg / L or more and 3000 μg / L or less.

3. The alcoholic beverage according to claim 1 or 2, further containing anisaldehyde.

4. The alcoholic beverage according to claim 3, wherein the anisaldehyde content is 1 μg / L or more and 100 μg / L or less.

5. The alcoholic beverage according to claim 3 or 4, wherein the anisaldehyde comprises at least p-anisaldehyde.

6. An alcoholic beverage according to any one of claims 1 to 5, which is a fruit-like alcoholic beverage containing fruit flavoring and / or fruit-derived components.

7. An alcoholic beverage according to any one of claims 1 to 6, wherein the fruit juice usage rate, when converted to straight fruit juice, is less than 1 w / w%.

8. The alcoholic beverage according to any one of claims 1 to 7, further containing a sweetener and an organic acid.

9. An alcoholic beverage according to any one of claims 1 to 8, wherein the alcohol content is 1 v / v% or more and 20 v / v% or less.

10. A method for producing an alcoholic beverage having an extract content of less than 2.0 w / v%, comprising a step of adding coumarin at a concentration of 50 μg / L or more and 5000 μg / L or less (excluding methods for producing beverages using malt as part or all of the raw materials).

11. A method for reducing the alcohol-derived bitterness or irritation of an alcoholic beverage, and further imparting one or more of the following characteristics to the alcoholic beverage: smooth body, fruity juiciness, and ripe fruitiness, characterized by containing coumarin at a concentration of 50 μg / L or more and 5000 μg / L or less, in an alcoholic beverage having an extract content of less than 2.0 w / v% (excluding beverages manufactured using malt as part or all of the raw materials).

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