Alcoholic beverages

Abstract

We offer alcoholic beverages that are imbued with the flavor of ripe fruit and a juicy, fruity taste. [Solution] The above problem is solved by providing an alcoholic beverage containing 25 μg / L or more of β-caryophyllene.

Description

Technical Field

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

Background Art

[0002] Alcoholic beverages having the fragrance of fruits are one of the alcoholic beverages whose demand has been increasing in recent years. In particular, in so-called RTD beverages such as canned chu-hai and canned cocktails, many alcoholic beverages that have no or low juice content (for example, the juice usage rate in terms of straight juice is 10 w / w% or less) but are preferably felt to have the fragrance of fruits are produced and sold.

[0003] For example, Patent Document 1 discloses a non-juice or low-juice canned carbonated alcoholic beverage that contains 0.2 to 1.5 g / L of malic acid and 5 to 100 ppm of limonene, and has a good citrus fragrance and a strong richness and complexity with the mass ratio of malic acid to limonene "malic acid / limonene" being 6 to 200.

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, the feeling of ripe fruits or the juicy feeling like fruits may be difficult to feel or hardly felt due to the inclusion of alcohol, and there is still room for improvement in this regard. In particular, this problem is likely to occur in alcoholic beverages with no or low juice content (for example, the juice usage rate in terms of straight juice is 10 w / w% or less), and there is more room for improvement.

[0006] Therefore, the present invention aims to provide an alcoholic beverage that is imbued with the taste of ripe fruit and a juicy, fruit-like sensation. [Means for solving the problem]

[0007] To solve the above problems, the inventors diligently conducted research and clarified that β-caryophyllene, an aroma component, affects the flavor of alcoholic beverages. Based on this finding, they discovered that by creating an alcoholic beverage containing 25 μg / L or more of β-caryophyllene, it is possible to impart a ripe fruitiness and a juicy, fruit-like sensation, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <9> That is the case. <1> Alcoholic beverages containing 25 μg / L or more of β-caryophyllene. <2> The β-caryophyllene content is 50 μg / L or more and 1000 μg / L or less. <1> Alcoholic beverages as listed. <3> Furthermore, it contains hexanal, <1> or <2> Alcoholic beverages as listed. <4> The hexanal content is 5 μg / L or more and 200 μg / L or less. <3> Alcoholic beverages as listed. <5> It is an alcoholic beverage containing fruit juice. <1> ~ <4> Alcoholic beverages listed in any one of the following categories. <6> The aforementioned fruit juice is plum juice or grape juice. <5> Alcoholic beverages as listed. <7> The juice usage rate, converted to straight juice, is 10 w / w% or less. <1> ~ <6> Alcoholic beverages listed in any one of the following categories. <8> A method for producing an alcoholic beverage, comprising a step of adding 25 μg / L or more of β-caryophyllene. <9> A method for imparting a ripe fruitiness and fruity juiciness to an alcoholic beverage, characterized by containing 25 μg / L or more of β-caryophyllene in the alcoholic beverage. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an alcoholic beverage that is imbued with the taste of ripe fruit and a juicy, fruit-like sensation. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage containing 25 μg / L or more of β-caryophyllene (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. 63 of 2019) (for example, liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages as defined in the Liquor Tax Act). 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] The alcoholic beverage of the present invention contains β-caryophyllene (C 15 H 24 It contains 25 μg / L or more of β-caryophyllene. This results in an alcoholic beverage that has a ripe fruitiness (flavor like ripe or fully ripened fruit) and a fruity juiciness (a fruity juiciness including sweetness and acidity). β-caryophyllene is one of the aroma components and is also known as (E)-(1R,9S)-4,11,11-trimethyl-8-methylidenebicyclo[7.2.0]undeca-4-ene, and is a compound represented by the following formula (1).

[0014] [ka]

[0015] In the alcoholic beverage of the present invention, the content of β-caryophyllene is 25 μg / L or more, preferably 30 μg / L or more, more preferably 40 μg / L or more, still more preferably 50 μg / L or more, still more preferably 60 μg / L or more, still more preferably 70 μg / L or more, and still more preferably 80 μg / L or more. This is because it becomes easier to sufficiently impart a ripe fruit feeling and a juicy feeling like that of fruit to the alcoholic beverage of the present invention. Furthermore, a refreshing fragrance (plum feeling) like that of ume remaining later can also be imparted. The content of this β-caryophyllene can be adjusted by using commercially available β-caryophyllene (for example, pure products or refined products) or β-caryophyllene-containing raw materials (such as fragrances), and a plurality of these may be used in combination.

[0016] In the alcoholic beverage of the present invention, when the content of β-caryophyllene is adjusted to preferably 1000 μg / L or less, more preferably 800 μg / L or less, still more preferably 600 μg / L or less, still more preferably 500 μg / L or less, still more preferably 400 μg / L or less, still more preferably 300 μg / L or less, still more preferably 250 μg / L or less, and still more preferably 200 μg / L or less, it is suitable because the balance of the whole fragrance becomes more preferable while maintaining a high degree of ripe fruit feeling and a juicy feeling like that of fruit. For example, the content of this β-caryophyllene may be 50 μg / L or more and 1000 μg / L or less.

[0017] Here, the content of β-caryophyllene in the alcoholic beverage of the present invention can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0018] Furthermore, the alcoholic beverage of the present invention contains hexanal (Hexanal: C6H 12It is preferable to contain (O). This is because, due to the synergistic effect with β-caryophyllene described above, the feeling of a ripe fruit and the juicy feeling like that of a fruit can be further improved, and furthermore, the feeling of ume plum described above can be further improved. In particular, with respect to the juicy feeling like that of a fruit, it is easier to improve by this synergistic effect and it is likely to be in a very preferable state. This hexanal is also one of the aroma components, also called caproaldehyde, and is a compound represented by the following formula (2).

[0019]

Chemical formula

[0020] And in the alcoholic beverage of the present invention, the content of hexanal is preferably 5 μg / L or more, more preferably 10 μg / L or more, further preferably 20 μg / L or more, further preferably 30 μg / L or more, further preferably 40 μg / L or more, and still further preferably 50 μg / L or more. This is because, due to the synergistic effect with β-caryophyllene, it is easy to sufficiently improve the feeling of a ripe fruit and the juicy feeling like that of a fruit, and it is also easy to sufficiently improve the feeling of ume plum described above. In particular, the juicy feeling like that of a fruit is very likely to be preferable. The content of this hexanal can be adjusted by using commercially available hexanal (for example, pure products or refined products) or hexanal-containing raw materials (such as fragrances), and a plurality of these may be used in combination.

[0021] Also, in the alcoholic beverage of the present invention, when the content of hexanal is adjusted to preferably 200 μg / L or less, more preferably 150 μg / L or less, further preferably 120 μg / L or less, further preferably 100 μg / L or less, and still further preferably 80 μg / L or less, it is suitable because the balance of the whole aroma becomes more preferable while maintaining a high level of the feeling of a ripe fruit and the juicy feeling like that of a fruit. For example, the content of this hexanal may be 5 μg / L or more and 200 μg / L or less.

[0022] In addition, although not limited thereto, in the alcoholic beverage of the present invention, it is highly preferable to have a ratio of hexanal content to β-caryophyllene content (hexanal content / β-caryophyllene content, mass ratio) of 0.01 or higher, further 0.05 or higher, further 0.1 or higher, further 0.15 or higher, further 0.2 or higher, and further 0.25 or higher, with an upper limit of 5 or less, further 3 or less, further 2 or less, further 1.5 or less, further 1 or less, and further 0.8 or less, as this makes it easier to exhibit the above-mentioned effects (especially the effect of imparting a juicy, fruity feeling).

[0023] Here, the hexanal content in the alcoholic beverage of the present invention can be measured, for example, by gas chromatography-mass spectrometry (GC-MS).

[0024] Furthermore, the alcoholic beverage of the present invention is preferable if it contains a sweetener, as this allows the effects of the present invention (particularly the effect of imparting a ripe fruitiness and a fruity, juicy feel) to be more easily exhibited. This sweetener includes 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, stevia, etc.). In particular, the above-mentioned effects are more easily exhibited if the alcoholic beverage of the present invention contains sugars.

[0025] Furthermore, the alcoholic beverage of the present invention is preferable if it contains an organic acid (such as citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, or acetic acid) or a salt thereof, as this makes it easier to exhibit the effects of the present invention and also makes it easier to achieve a favorable overall balance of flavor. In particular, an alcoholic beverage containing citric acid or a citrate is highly preferable. For example, the alcoholic beverage of the present invention is preferably, without limitation, to have an acidity of 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more, due to the content of an organic acid or a salt thereof. Furthermore, 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.

[0026] 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 neutralizing 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 solution).

[0027] Furthermore, the alcoholic beverage of the present invention tends to exhibit a more desirable ripe fruitiness and fruity juiciness when it contains one or more selected from fruit pulp, juice, peel, extracts or fermented liquids, or maceration liquids. In other words, the combination of the above-mentioned components containing β-caryophyllene and fruit juice tends to exhibit a more desirable ripe fruitiness and fruity juiciness. When fruit juice is included in the alcoholic beverage of the present invention, the fruit juice usage rate may be 1 w / w% or more when converted to straight fruit juice, and the upper limit may be 12 w / w% or less. Moreover, the above-mentioned effects are sufficiently exhibited even when the fruit juice usage rate of the alcoholic beverage of the present invention is 10 w / w% or less, 8 w / w% or less, 7 w / w% or less, 6 w / w% or less, 5 w / w% or less, 3 w / w% or less, or even 2 w / w% or less. In particular, if the alcoholic beverage of the present invention contains plum juice or grape juice, it is highly preferable because the ripe fruitiness and juiciness of these fruits tend to be especially desirable. Here, fruit juice refers to juice squeezed from fruit, or its concentrate, concentrate and reconstituted, or diluted, and may contain pulp or peel. Furthermore, 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. Furthermore, the aforementioned effects can be fully obtained even when the alcoholic beverage of the present invention contains substantially no fruit juice, such as an alcoholic beverage with a fruit juice content of less than 1 w / w% when converted to straight fruit juice, or even less than 0.5 w / w% (e.g., a fruit juice-free alcoholic beverage).

[0028] Furthermore, the alcoholic beverage of the present invention may also be an alcoholic beverage containing a flavoring agent. A flavoring agent is an additive added in the manufacturing or processing of food to impart or enhance a predetermined aroma, and examples include, but are not limited to, fruit flavoring agents such as plum fruit flavor or grape fruit flavor. This flavoring agent may also contain the aforementioned β-caryophyllene or hexanal.

[0029] Furthermore, the alcoholic beverage of the present invention is more easily given a ripe fruitiness and a fruity, juicy feel, so it is preferable that its extract content be 1.0 w / v% or more, more preferably 2.0 w / v% or more, and even more preferably 3.0 w / v% or more. However, the upper limit may be 15.0 w / v% or less, more preferably 12.0 w / v% or less, more preferably 10.0 w / v% or less, more preferably 8.0 w / v% or less, and more preferably 6.0 w / v% or less.

[0030] Here, "extract content" is the value calculated by the following formula (3). (3) Extract content (w / v%) = (SA) × 260 + 0.21 In equation (3), "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.

[0031] 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, carbonated water, water (such as purified water), colorants, seasonings, antioxidants, emulsifiers, etc., as raw materials.

[0032] Furthermore, as mentioned above, the alcoholic beverage of the present invention may be an alcoholic beverage as defined in the Liquor Tax Act, 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).

[0033] Furthermore, 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. 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 more precisely 5 v / v% or higher, while the upper limit is indicated as 20 v / v% or lower, more precisely 15 v / v% or lower, more precisely 12 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. In particular, an alcohol content of 1 v / v% or higher and 12 v / v% or lower is preferable because the effects of the present invention are more easily exhibited. 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. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcohol fermentation process.

[0034] Furthermore, the alcoholic beverage of the present invention is preferably a carbonated alcoholic beverage containing carbon dioxide, as this allows the effects of the present invention to be more easily exhibited. Here, "carbonated" means that the carbon dioxide pressure (with snifting) at 20°C is 0.05 MPa or higher, and this carbon dioxide pressure may be 0.1 MPa or higher, or even 0.15 MPa or higher. The upper limit of this carbon dioxide pressure may be 0.5 MPa or lower, even 0.45 MPa or lower, or even 0.4 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 system, 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) etc., it is preferable to carry out this carbonation process with the liquid temperature at 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 (with snifting) of less than 0.05 MPa at 20°C.

[0035] Furthermore, the alcoholic beverages of the present invention are, but are not limited to, plum-flavored or grape-flavored alcoholic beverages, as these are preferable because they easily impart a ripe fruitiness and juiciness. A "plum-flavored alcoholic beverage" is an alcoholic beverage having the aroma and flavor of plum fruit, that is, an alcoholic beverage containing plum fruit-derived components (pulp, juice, peel, extracts or fermented liquids, maceration liquids, etc.) and / or plum fruit-like flavors (flavorings, etc.) and having the aroma and flavor of plum fruit. This plum fruit aroma and flavor includes not only the aroma of harvested (unprocessed) plum fruit, but also the aroma of processed plum fruit products (for example, pickled plums, which are salted plums). Therefore, pickled plum-flavored alcoholic beverages that have the aroma and flavor of pickled plums are also included in this plum-flavored alcoholic beverage. Similarly, a "grape-flavored alcoholic beverage" is an alcoholic beverage containing grape fruit-derived components and / or grape fruit-like flavors and having the aroma and flavor of grape fruit. However, the alcoholic beverage of the present invention may also be a fruit-flavored alcoholic beverage containing other fruit-derived components and / or other fruit-like flavors. Furthermore, it may be an alcoholic beverage that substantially contains neither fruit-derived components nor fruit-like flavors. Moreover, since a ripe fruitiness and a juicy, fruit-like sensation are more readily perceived, it is preferable that the alcoholic beverage of the present invention be composed without malt-derived components and / or hop-derived components. Furthermore, the alcoholic beverage of the present invention may be a chuhai-flavored alcoholic beverage that has a taste and aroma similar to a chuhai made by adding fruit juice or sweetener to vodka as a base liquor and diluting it with carbonated water, or a chuhai-flavored alcoholic beverage that has a taste and aroma similar to a chuhai made with vodka as a base liquor and gives the drinker the sensation of drinking a chuhai when consumed (for example, a plum chuhai-flavored alcoholic beverage having the aroma of plum fruit, or a grape chuhai-flavored alcoholic beverage having the aroma of grape fruit). Here, "base liquor" refers to the raw alcoholic beverages that account for 80% or more of the alcohol content in the alcoholic beverage.

[0036] The method for producing an alcoholic beverage of the present invention is not particularly limited, as long as it includes a step of adding 25 μg / L or more of β-caryophyllene, the rest can follow conventional methods for producing alcoholic beverages. In the production process, a fermented alcoholic beverage may be produced through an alcohol fermentation process using yeast, or a non-fermented alcoholic beverage may be produced through a blending process (without an alcohol fermentation process) using alcoholic beverages such as distilled spirits as raw materials. For example, one example is a method in which vodka is used as the base liquor, and sweeteners, organic acids or their salts, β-caryophyllene, carbonated water, etc. are mixed together, and if necessary, filtration and sterilization are performed to produce the product.

[0037] Furthermore, this manufacturing method may include, if necessary, steps such as adding a predetermined amount of hexanal, or adding fruit juice or fruit-like flavor. These may also include steps such as adjusting them to fall within the more preferable ranges described above.

[0038] 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 (drinked without dilution), or it may be an RTS (Ready to Serve) beverage that is diluted with ice or carbonated water.

[0039] The alcoholic beverage of the present invention, having the above-described composition, is endowed with the flavor of ripe fruit and a juicy, fruit-like sensation. Furthermore, it is also possible to add the flavor of unripe plums.

[0040] Furthermore, it can be said that the present invention provides a method for imparting a ripe fruitiness and a fruity, juicy feel to alcoholic beverages, characterized by containing 25 μg / L or more of β-caryophyllene in the beverage. In other words, it can be said that the present invention provides a method for improving the flavor of alcoholic beverages.

[0041] 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]

[0042] <Preparation and Sensory Evaluation of Alcoholic Beverages I> Non-fruit juice alcoholic beverage samples (Samples 1-5) were prepared by adding liquid sugar (fructose-glucose liquid sugar) and acidulants (citric acid, trisodium citrate) to vodka, which is the base liquor, and mixing. β-caryophyllene was added and mixed as needed, and then carbonated water and purified water were added and mixed to prepare samples with an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 0.2 MPa, and a β-caryophyllene content as listed in the upper section of Table 1 below.

[0043] Then, five trained panelists with strong sensory discriminative abilities evaluated each sample based on the following criteria, assessing its ripe fruitiness, fruity juiciness, green plum notes (a refreshing, lingering flavor reminiscent of green plums), and overall evaluation as an alcoholic beverage (the balance of flavors as an alcoholic beverage).

[0044] [Evaluation criteria for ripe fruitiness, fruity juiciness, and green plum-like qualities] In Sample 1, the ripe fruitiness, fruity juiciness, and green pluminess were all assigned a score of 1 (not felt at all). In comparison to Sample 1, each of these sensations was evaluated on a 5-point scale from 1 (not felt at all: equivalent to Sample 1) to 5 (felt very strongly).

[0045] [Evaluation Criteria for Overall Assessment of Alcoholic Beverages] The overall evaluation of the alcoholic beverage (the balance of flavors) was given on an absolute scale of 5, from 1 (very bad) to 5 (very good).

[0046] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 1 below. From these results, it became clear that samples 2-5, which contained 50 μg / L or more of β-caryophyllene, all had a ripe fruitiness and a juicy, fruit-like sensation, as well as a hint of green plum. In particular, samples 3-4 had a sufficient sense of both ripe fruitiness and juicy, fruit-like sensation, with a good balance of these, and also showed almost no herbal, green flavor that can sometimes be perceived with β-caryophyllene.

[0047] [Table 1]

[0048] <Preparation and Sensory Evaluation of Alcoholic Beverages II> Non-fruit juice alcoholic beverage samples (Samples 6-9) were prepared by adding liquid sugar (fructose-glucose liquid sugar), acidulants (citric acid, trisodium citrate), β-caryophyllene, and hexanal to vodka, which was the base liquor, and mixing it with carbonated water and purified water. The resulting samples had an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 0.2 MPa, and β-caryophyllene and hexanal content as listed in the upper part of Table 2 below.

[0049] Then, sensory evaluations were conducted on each sample obtained, using the same methods and evaluation criteria as described in I above, to assess the ripe fruitiness, fruity juiciness, green plum characteristics, and overall evaluation as an alcoholic beverage.

[0050] The sensory evaluation results (average evaluations of 5 panelists) are shown in the lower part of Table 2 below. From these results, samples 6-9, which contained 100 μg / L of β-caryophyllene and 10 μg / L or more of hexanal, showed further improvements in both fruity juiciness and green plum flavor compared to sample 3 of I, which did not contain hexanal. In particular, the fruity juiciness was greatly improved. Samples 7-8 also showed further improvements in ripe fruitiness and overall evaluation compared to sample 3 of I, and were alcoholic beverages with very pleasant flavors. As for sample 9, although a slight herbal, green flavor due to β-caryophyllene and hexanal was noticeable, it was an alcoholic beverage with considerably improved fruity juiciness and green plum flavor compared to sample 3.

[0051] [Table 2]

[0052] <Preparation and Sensory Evaluation of Alcoholic Beverages III> Non-fruit juice alcoholic beverage samples (Samples 10-12) were prepared by adding liquid sugar (fructose-glucose liquid sugar), acidulants (citric acid, trisodium citrate), and hexanal to vodka as the base liquor, mixing, adding β-caryophyllene as needed, and then adding carbonated water and purified water to mix, resulting in an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 0.2 MPa, and β-caryophyllene and hexanal content as listed in the upper part of Table 3 below.

[0053] Then, sensory evaluations were conducted on each sample obtained, using the same methods and evaluation criteria as described in I above, to assess the ripe fruitiness, fruity juiciness, green plum characteristics, and overall evaluation as an alcoholic beverage.

[0054] The sensory evaluation results (average values ​​of the five panelists) are shown in the lower part of Table 3 below. From these results, it became clear that samples 11 and 12, which contain 50 μg / L or more of β-caryophyllene and 50 μg / L of hexanal, were sufficiently imparted with a ripe fruitiness and a fruity juiciness due to the synergistic effect of β-caryophyllene and hexanal, similar to sample 8 in II above, when compared to sample 10, which does not contain β-caryophyllene but contains hexanal. In other words, it was shown that this effect is difficult to obtain with hexanal alone.

[0055] [Table 3]

[0056] <Preparation and Sensory Evaluation of Alcoholic Beverages IV> A plum-flavored alcoholic beverage sample (Samples 13-14) was prepared by adding liquid sugar (fructose-glucose liquid sugar), acidulants (citric acid, trisodium citrate), and concentrated plum juice to vodka as the base liquor, mixing, and adding β-caryophyllene as needed, and then adding carbonated water and purified water to mix. The result was a plum juice content of 5 w / w%, an alcohol content of 5 v / v%, an acidity (citric acid acidity, including that derived from fruit juice) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 0.2 MPa, and a β-caryophyllene content as shown in the upper part of Table 4 below. Note that the "Plum Juice Content (%)" in Table 4 below is the plum juice content converted to straight fruit juice relative to the total mass of the alcoholic beverage sample.

[0057] Then, sensory evaluations were conducted on each sample obtained, using the same methods and evaluation criteria as described in I above, to assess the ripe fruitiness, fruity juiciness, green plum characteristics, and overall evaluation as an alcoholic beverage.

[0058] The sensory evaluation results (average evaluations from 5 panelists) are shown in the lower section of Table 4 below. From these results, it became clear that Sample 14, which had a plum juice usage rate of 5 w / w% and contained 100 μg / L of β-caryophyllene, had a sufficient amount of ripe fruitiness and juiciness from the plum fruit, and furthermore, its overall evaluation was very high. In particular, Sample 14 had an aroma and flavor like that of fully ripened or matured plum fruit, that is, the ripe fruitiness of the plum fruit was very appealing.

[0059] [Table 4]

[0060] <Preparation and Sensory Evaluation of Alcoholic Beverages V> Grape-flavored alcoholic beverage samples (Samples 15-16) were prepared by adding liquid sugar (fructose-glucose liquid sugar), acidulants (citric acid, trisodium citrate), and concentrated grape juice to vodka as the base liquor, mixing, adding β-caryophyllene as needed, and then adding carbonated water and purified water to mix. The resulting mixture had a grape juice content of 5 w / w%, an alcohol content of 5 v / v%, an acidity (citric acid acidity, including that derived from the juice) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 0.2 MPa, and a β-caryophyllene content as listed in the upper section of Table 5 below. Note that the "Grape Juice Content (%)" in Table 5 below represents the grape juice content converted to straight juice relative to the total mass of the alcoholic beverage sample.

[0061] Then, sensory evaluations were conducted on each sample obtained, assessing its ripe fruitiness, fruity juiciness, and overall evaluation as an alcoholic beverage, using the same methods and evaluation criteria as described in I above.

[0062] The sensory evaluation results (average evaluations from 5 panelists) are shown in the lower section of Table 5 below. From these results, it became clear that Sample 16, which had a grape juice content of 5 w / w% and contained 100 μg / L of β-caryophyllene, had a sufficient amount of ripe fruitiness and juiciness from the grape fruit, and furthermore, its overall evaluation was very high. In addition, Sample 16 also had the aroma and flavor of ripe grape skins.

[0063] [Table 5]

Claims

1. An alcoholic beverage that uses vodka or raw material alcohol as a base liquor, It contains β-caryophyllene at a concentration of 25 μg / L or more and 1000 μg / L or less. Alcoholic beverage.

2. The alcoholic beverage according to claim 1, wherein the β-caryophyllene content is 50 μg / L or more and 1000 μg / L or less.

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

4. The alcoholic beverage according to claim 3, wherein the hexanal content is 5 μg / L or more and 200 μg / L or less.

5. An alcoholic beverage according to any one of claims 1 to 4, which is an alcoholic beverage containing fruit juice.

6. The alcoholic beverage according to claim 5, wherein the fruit juice is plum juice or grape juice.

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 10 w / w% or less.

8. A method for producing an alcoholic beverage based on vodka or raw material alcohol, comprising a step of adding β-caryophyllene at a concentration of 25 μg / L or more and 1000 μg / L or less.

9. A method for imparting a ripe fruitiness and fruity juiciness to an alcoholic beverage, characterized by containing 25 μg / L to 1000 μg / L of β-caryophyllene in an alcoholic beverage based on vodka or raw material alcohol.

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