Citrus-flavored alcoholic beverage

Abstract

We offer a citrus-flavored alcoholic beverage that, despite its low extract content, boasts a strong fruity body and a refreshing yet lingering, pleasant aftertaste. [Solution] A citrus-flavored alcoholic beverage having an extract content of 2.5 w / v% or less, containing limonene and methionol, with a ratio of methionol concentration (ppb) to limonene concentration (ppm) of 0.0004 to 4.0, and a limonene concentration of 10 to 1000 ppm; the citrus-flavored alcoholic beverage described above, with a methionol concentration of 600 ppb or less; and a citrus-flavored alcoholic beverage described above, with an acidity converted to citric acid of 0.15 to 0.50 g / 100 mL.

Description

Technical Field

[0001] The present invention relates to a citrus-flavored alcoholic beverage, a method for producing a citrus-flavored alcoholic beverage, and a method for improving the flavor of a citrus-flavored alcoholic beverage.

Background Art

[0002] Alcoholic beverages flavored by adding fruit juice, flavor (spices), sweeteners, acidulants, etc. to base liquors such as raw material alcohol and distilled liquors such as shochu, gin, and vodka are widely preferred. In recent years, due to their convenience, the market for container-packed alcoholic beverages represented by canned chu-hi and the like, as RTD (Ready To Drink) beverages filled in containers, has been expanding. Among them, alcoholic beverages flavored with citrus flavors such as lemon, grapefruit, and orange are highly popular, and it is desired to have a citrus flavor with a moderate sourness and a refreshing feeling, as well as a richness and body derived from fruits and alcohol. As a method for improving the flavor of citrus-flavored alcoholic beverages, for example, Patent Document 1 discloses that by containing a furan compound in a citrus-flavored alcoholic beverage within a specific concentration range, the fruity feeling can be enhanced.

[0003] On the other hand, there is also an increasing demand for low-extract alcoholic beverages with a reduced extract content for the purpose of reducing the sugar and calories ingested by drinking and achieving a refreshing taste suitable for meals. However, in the case of citrus-flavored alcoholic beverages with a low extract content, although the refreshing feeling of the aftertaste increases, there is a problem that the richness and body derived from fruits are insufficient, resulting in a decrease in overall palatability. Especially when the alcohol concentration is low, it becomes difficult to feel the unique richness, thickness of the taste, and a pleasant aftertaste that is refreshing but has an aftertaste, and the flavor problems become more prominent.

[0004] Several techniques have been reported for improving the flavor of alcoholic beverages with low extract content. For example, Patent Document 2 discloses that in an alcoholic beverage with an extract content of less than 3.5 w / v% and an alcohol content of less than 9%, the "richness of flavor" and "aftertaste" can be enhanced by including ethyl octanoate, and the "astringent and bitter taste" derived from alcohol can be reduced. Patent Document 3 also discloses that in a low-juice, low-calorie alcoholic beverage, the orange peel-like characteristics and body can be enhanced by including a high-intensity sweetener and keeping the octanal content within a predetermined range. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2021-23146 [Patent Document 2] Japanese Patent Publication No. 2021-78408 [Patent Document 3] Japanese Patent Publication No. 2020-96551 [Overview of the project] [Problems that the invention aims to solve]

[0006] However, the methods disclosed in Patent Documents 2 and 3 still had room for improvement in terms of imparting fruit-derived richness and body to low-extract alcoholic beverages.

[0007] The present invention aims to provide a citrus-flavored alcoholic beverage that, despite having a low extract content, possesses a strong fruit-derived body and a pleasant, lingering aftertaste. [Means for solving the problem]

[0008] As a result of diligent research to solve the above problems, the inventors of the present invention have discovered that by adding specific amounts of methionol (CAS number: 505-10-2) and limonene to an alcoholic beverage containing citrus juice with an extract content of 2.5% or less, the body derived from the fruit can be enhanced, and the aftertaste can be improved to a pleasant aftertaste that is both refreshing and lingering, thus completing the present invention.

[0009] In other words, the citrus-flavored alcoholic beverage, the method for producing the citrus-flavored alcoholic beverage, and the method for improving the flavor of the citrus-flavored alcoholic beverage according to the present invention are as follows [1] to

[15] . [1] The extract content is 2.5 w / v% or less, A citrus-flavored alcoholic beverage containing limonene and methionol. [2] The citrus-flavored alcoholic beverage according to [1], wherein the ratio of methionol concentration (ppb) to limonene concentration (ppm) is 0.0004 to 2.0. [3] The citrus-flavored alcoholic beverage according to [1] or [2], wherein the methionol concentration is 0.1 to 500 ppb. [4] A citrus-flavored alcoholic beverage according to any of the above [1] to [3], having a limonene concentration of 10 to 1000 ppm. [5] A citrus-flavored alcoholic beverage containing citrus juice, according to any of the above [1] to [4]. [6] The citrus-flavored alcoholic beverage according to [5], wherein the fruit juice content is 5 w / v% or less. [7] The citrus-flavored alcoholic beverage according to [5] or [6], wherein the citrus fruit is lemon. [8] A citrus-flavored alcoholic beverage according to any of the above [1] to [7], containing methionol derived from fermented fruit juice. [9] A citrus-flavored alcoholic beverage of any of the above [1] to [8], having an alcohol concentration of 6.0 v / v% or less.

[10] The citrus-flavored alcoholic beverage according to [9], wherein the alcohol concentration is 3.5 v / v% or less.

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

[10] above.

[12] The citrus-flavored alcoholic beverage according to

[11] , wherein the carbon dioxide pressure is between 1.5 and 3.5 gas volumes.

[13] A citrus-flavored alcoholic beverage according to any of the above [1] to

[12] , having an acidity of 0.15 to 0.50 g / 100 mL when converted to citric acid.

[14] A step comprising adding limonene and methionol, A method for producing a citrus-flavored alcoholic beverage having an extract content of 2.5 w / v% or less.

[15] In a citrus-flavored alcoholic beverage having an extract content of 2.5 w / v% or less, A method for improving the flavor of a citrus-flavored alcoholic beverage, characterized by containing limonene and methionol. [Effects of the Invention]

[0010] The citrus-flavored alcoholic beverage according to the present invention, despite having a low extract content, has a strong fruity body, a refreshing yet lingering and pleasant aftertaste, and is highly palatable. Furthermore, the method for producing citrus-flavored alcoholic beverages and the method for improving the flavor of citrus-flavored alcoholic beverages according to the present invention make it possible to produce low-extract citrus-flavored alcoholic beverages that have a strong fruity body and a pleasant aftertaste that is refreshing yet lingers. [Modes for carrying out the invention]

[0011] In the present invention and this specification, an alcoholic beverage may be any beverage containing alcohol, and may be a sparkling beverage or a non-sparkling beverage. It may also be a beverage produced through a fermentation process or a beverage produced without a fermentation process. Specifically, the alcoholic beverages in the present invention include non-sparkling alcoholic beverages such as distilled spirits and liqueurs such as vodka, whiskey, brandy, shochu, rum, spirits, and gin; sparkling alcoholic beverages such as beer-flavored alcoholic beverages (alcoholic beverages having the same or similar flavor, taste, and texture as beer), sparkling wine, and cider; and cocktails such as chuhai, which are made by mixing non-sparkling alcoholic beverages such as distilled spirits and liqueurs with non-alcoholic beverages such as juice, soft drinks, cider, ramune, and carbonated water.

[0012] In the present invention and this specification, a citrus-flavored alcoholic beverage means an alcoholic beverage that possesses the flavor of citrus fruits. The citrus-flavored alcoholic beverage in the present invention is not particularly limited as long as it is an alcoholic beverage that has a flavor that evokes any citrus fruit in the drinker, and examples include alcoholic beverages that contain citrus juice or alcoholic beverages that contain characteristic aroma components of citrus fruits.

[0013] The citrus-flavored alcoholic beverage according to the present invention has an extract content of 2.5 w / v% or less and contains limonene and methionol. Alcoholic beverages with a low extract content generally have a clean aftertaste but low richness and body. In particular, in citrus-flavored alcoholic beverages where the juice content is suppressed for low-extractification, the richness and body derived from fruits are also weak. In contrast, the citrus-flavored alcoholic beverage according to the present invention contains limonene and methionol, and thus, despite having an extract content of 2.5 w / v% or less, the body, particularly the body derived from fruits, is enhanced, and a pleasant aftertaste with a clean and lingering finish is felt. That is, by adding limonene and methionol to a citrus-flavored alcoholic beverage with an extract content of 2.5 w / v% or less, a highly palatable low-extract citrus-flavored alcoholic beverage can be produced, which has a strong body derived from fruits and a pleasant aftertaste with a clean and lingering finish.

[0014] In the present invention and this specification, the "body derived from fruits" means the juicy body felt in juice and is different from the body derived from alcohol. By adding limonene and methionol to an alcoholic beverage, the body derived from fruits can be enhanced without increasing the blending amount of juice.

[0015] The extract content of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited as long as it is 2.5 w / v% or less. For example, the extract content of the citrus-flavored alcoholic beverage according to the present invention is preferably 0.5 to 2.5 w / v%, more preferably 1.0 to 2.5 w / v%. It may also be less than 0.5 w / v%.

[0016] The extract content indicates the content of non-volatile solids contained in the beverage. The extract content refers to the number of grams of non-volatile components contained in the original volume of 100 cm at 15°C. The measurement of the extract content can be carried out using the Fourth Revised Annotation of the National Tax Agency's Prescribed Analytical Method (February 20, 1993, Fourth Revised Edition, published by the Japan Brewery Association, Inc.). 3 The measurement of the extract content can be carried out using the Fourth Revised Annotation of the National Tax Agency's Prescribed Analytical Method (February 20, 1993, Fourth Revised Edition, published by the Japan Brewery Association, Inc.).

[0017] Limonene is a terpene hydrocarbon that is abundantly contained in the essential oil components obtained from citrus fruits. It has a refreshing and crisp aroma common to citrus fruits. The limonene concentration in the citrus - flavored alcoholic beverage according to the present invention may be an amount that can obtain at least one of the effects of enhancing the body feeling and improving the aftertaste for an alcoholic beverage with an extract content of 2.5 w / v% or less, and is not particularly limited. As the limonene concentration in the citrus - flavored alcoholic beverage according to the present invention, from the viewpoint of easily obtaining sufficient body - enhancing effect and aftertaste - improving effect, it is preferably 10 ppm or more, more preferably 100 ppm or more. Also, as the limonene concentration in the citrus - flavored alcoholic beverage according to the present invention, from the viewpoint of further enhancing the aftertaste - improving effect, it is preferably 1000 ppm or less, more preferably 500 ppm or less. Among them, as the limonene concentration in the citrus - flavored alcoholic beverage according to the present invention, it is preferably 10 - 1000 ppm.

[0018] Methionol is a kind of organic sulfur compound. At low concentrations, it has a soy - sauce - like aroma, and at high concentrations, it has an aroma similar to onions and livestock meat. The methionol concentration in the citrus - flavored alcoholic beverage according to the present invention may be an amount that can obtain at least one of the effects of enhancing the body feeling and improving the aftertaste for an alcoholic beverage with an extract content of 2.5 w / v% or less, and is not particularly limited. As the methionol concentration in the citrus - flavored alcoholic beverage according to the present invention, it is preferably 0.1 ppb or more, more preferably 0.5 ppb or more, and even more preferably 1.0 ppb or more. Also, as the methionol concentration in the citrus - flavored alcoholic beverage according to the present invention, from the viewpoint of suppressing the influence of the aroma component of methionol itself, it is preferably 600 ppb or less, more preferably 500 ppb or less. Among them, as the methionol concentration in the citrus - flavored alcoholic beverage according to the present invention, it is preferably 0.1 - 500 ppb.

[0019] In the citrus-flavored alcoholic beverage according to the present invention, the ratio of methionol concentration (ppb) to limonene concentration (ppm) ([methionol concentration (ppb)] / [limonene concentration (ppm)]) (hereinafter sometimes referred to as the "M / L ratio") is not particularly limited, as long as it is a ratio that provides at least one of the effect of enhancing body and improving aftertaste for an alcoholic beverage with an extract content of 2.5 w / v% or less. The M / L ratio of the citrus-flavored alcoholic beverage according to the present invention is preferably 0.0004 or higher, more preferably 0.001 or higher, and even more preferably 0.002 or higher. The M / L ratio of the citrus-flavored alcoholic beverage according to the present invention is preferably 4.0 or lower, more preferably 2.0 or lower, even more preferably 1.0 or lower, and even more preferably 0.4 or lower, in order to suppress the influence of the aroma components of methionol itself. Among these, the M / L ratio of the citrus-flavored alcoholic beverage according to the present invention is preferably 0.0004 to 2.0.

[0020] Furthermore, the concentrations of limonene and methionol in the citrus-flavored alcoholic beverage according to the present invention can be quantified, for example, by GC-MS (gas chromatography-mass spectrometry).

[0021] The citrus-flavored alcoholic beverage according to the present invention is not particularly limited as long as it is an alcoholic beverage having the flavor of citrus fruits. Examples of citrus fruits include mandarin oranges, oranges, summer oranges, lemons, yuzu, sudachi, kabosu, grapefruit, shikwasa, hassaku, and lime. The citrus flavor of the citrus-flavored alcoholic beverage according to the present invention may be the flavor of one type of citrus fruit, or it may be a combination of the flavors of two or more types of citrus fruits.

[0022] The citrus-flavored alcoholic beverage according to the present invention can be manufactured, for example, by incorporating citrus fruit juice, citrus peel essential oil, or citrus flavoring as raw materials. The fruit juice or peel essential oil can be prepared by conventional methods. In addition to or in lieu of citrus juice, etc., the citrus-flavored alcoholic beverage according to the present invention may also contain citrus fruit or peel. Only one type of fruit juice, etc. may be used, or two or more types may be used in combination.

[0023] When fruit juice is included in the citrus-flavored alcoholic beverage according to the present invention, the fruit juice may be fermented fruit juice obtained by fermenting fruit juice with lactic acid bacteria or yeast. Since some fermented fruit juices contain methionol, it is possible to produce a citrus-flavored alcoholic beverage containing methionol derived from fermented fruit juice by using fermented fruit juice as a raw material. For example, by including yeast-fermented lemon juice, obtained by fermenting lemon juice with yeast, in an amount such that the methionol concentration of the beverage is 0.1 to 500 ppb, and further including an amount of citrus essential oil such that the limonene concentration of the beverage is 10 to 1000 ppm and the M / L ratio is 0.0004 to 2.0, it is possible to produce a low-extract citrus-flavored alcoholic beverage with a strong fruity body and a pleasant aftertaste that is refreshing yet lingers.

[0024] Citrus fragrances include those possessing the characteristic aroma components of citrus fruits. For example, characteristic aroma components of lemon include citral, limonene, nerol, geraniol, neryl acetate, and geranyl acetate, with citral accounting for more than half of the oxygen-containing compounds in lemon-derived essential oil. Characteristic aroma components of grapefruit include octanal, decanal, and nootkatone. Characteristic aroma components of yuzu include linalool, thymol, yuzunon®, and methyl N-methylanthranilate. Characteristic aroma components of orange include octanal, decanal, linalool, geranyl acetate, and sinensal.

[0025] As citrus flavorings, for example, those obtained by extracting aromatic components from the peel of citrus fruits with a solvent such as alcohol, or by concentrating them by vacuum distillation or atmospheric distillation, can be used. In addition, various commercially available citrus flavorings added to beverages can be used as appropriate. These citrus flavorings may be used individually or in combination of two or more types.

[0026] Fruit juice contains various fruit-derived components, including fructose. Therefore, when the citrus-flavored alcoholic beverage according to the present invention contains fruit juice, the extract content of the beverage is adjusted to be within the range of 2.5 w / v% or less. For example, when the citrus-flavored alcoholic beverage according to the present invention contains fruit juice, the fruit juice content of the citrus-flavored alcoholic beverage according to the present invention is preferably 5 w / v% or less.

[0027] The alcohol concentration of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited. Since low-alcohol beverages tend to have a weaker body and a worse aftertaste than high-alcohol beverages, the effects of limonene and methionol in enhancing body and improving aftertaste are more pronounced in low-alcohol beverages. For this reason, the alcohol concentration of the citrus-flavored alcoholic beverage according to the present invention is preferably 6.0 v / v% or less, more preferably 3.5 v / v% or less, and even more preferably 1.0 to 3.5 v / v%.

[0028] The carbohydrate content of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited. From the viewpoint of low calorie content, the carbohydrate content of the citrus-flavored alcoholic beverage according to the present invention is preferably 2.0 g / 100 mL or less, and more preferably 0.5 g / 100 mL or less.

[0029] Note that carbohydrates refer to carbohydrates other than dietary fiber. Carbohydrates can be calculated according to the method described in Appendix 2 of the Nutrition Labeling Standards (partially amended by Consumer Affairs Agency Notification No. 9 of 2009) (calculated by deducting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food).

[0030] The citrus-flavored alcoholic beverage according to the present invention may contain an acidulant. As the acidulant, phosphoric acid, organic acids, or salts thereof can be used. Examples of organic acids include citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, adipic acid, and fumaric acid. Examples of phosphoric acid and organic acid salts include sodium salts and potassium salts. These acidulants may be used individually or in combination of two or more.

[0031] The citric acid content of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited and can be adjusted as appropriate considering the type of beverage and the desired product quality. The citric acid content of the citrus-flavored alcoholic beverage according to the present invention is preferably 1.0 g / 100 mL or less, and more preferably 0.5 g / 100 mL or less. The citric acid content of the citrus-flavored alcoholic beverage according to the present invention is preferably 0.01 g / 100 mL or more, and more preferably 0.15 g / 100 mL or more.

[0032] The acidity of beverages, converted to citric acid, is calculated based on the acidity measurement method specified on page 8 of the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007), under "Total Acid (Free Acid)." In detail, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of the sample and dilute it with water as needed. Titrate this with a 0.1 mol / L sodium hydroxide solution, using a pH meter to reach a endpoint of 8.2, and calculate the result using the following formula. In the formula, "A" is the titration volume (mL) of the 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the weight of the sample (g). Also, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution.

[0033] [Citric acid equivalent acidity (%)] = A × f × 100 / W × 0.0064

[0034] The citrus-flavored alcoholic beverage according to the present invention may be a non-carbonated beverage that does not contain carbon dioxide, or a carbonated beverage that contains carbon dioxide. If the citrus-flavored alcoholic beverage according to the present invention is a carbonated beverage, the carbon dioxide pressure is preferably 0.5 to 5.0 gas volume (GV), more preferably 1.0 to 4.0 GV, and even more preferably 1.5 to 3.5 GV.

[0035] The means by which limonene is incorporated into the citrus-flavored alcoholic beverage according to the present invention are not particularly limited. For example, a citrus-flavored alcoholic beverage containing limonene can be produced by using limonene as a raw material. The raw material used may be synthetic or limonene extracted and purified from natural products, or a flavoring containing limonene. The citrus-flavored alcoholic beverage according to the present invention is preferably produced using citrus juice, essential oil, or a citrus flavoring containing limonene as a raw material.

[0036] The means by which methionol is incorporated into the citrus-flavored alcoholic beverage according to the present invention are not particularly limited. For example, a citrus-flavored alcoholic beverage containing methionol can be produced by using methionol as a raw material. The raw material used may be synthetic or naturally derived methionol, or a flavoring containing methionol. The citrus-flavored alcoholic beverage according to the present invention is preferably produced using fermented citrus juice containing methionol as a raw material.

[0037] The citrus-flavored alcoholic beverage according to the present invention can also be manufactured using various alcohols as a base liquor. The alcohol used as the base liquor may be raw material alcohol or alcoholic beverages manufactured by conventional methods. The alcoholic beverage may be a distilled spirit or a brewed alcoholic beverage. Examples of distilled spirits include vodka, whiskey, brandy, spirits, shochu, rum, gin, etc., and may also be liqueurs. Examples of brewed alcoholic beverages include beer, wine, cider, etc.

[0038] Preferably, the alcohol used as a raw material is one which has been fermented from molasses and refined to a high degree (for example, an alcohol concentration of 9 v / v% or higher). Since raw material alcohol is inexpensive, it can reduce manufacturing costs. In addition, because raw material alcohol has a low content of aromatic components compared to other base alcohols, it is easier to obtain a beverage with a clean taste.

[0039] The citrus-flavored alcoholic beverage according to the present invention may contain other ingredients in addition to alcohol, limonene, and methionol, as long as the body-enhancing effect and aftertaste-improving effect of limonene and methionol are not impaired. Such other ingredients include fruit juice, fruit, fruit peel, acidulant, carbon dioxide, carbonated water, as well as sweeteners, soft drinks, water-soluble dietary fiber, coloring agents, foaming agents, proteins or their hydrolysates, yeast extract, raw water, antioxidants, emulsifiers, and the like.

[0040] Examples of sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweet-tasting amino acids, and high-intensity sweeteners. Examples of high-intensity sweeteners include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose. These sweeteners may be used individually or in combination of two or more.

[0041] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not digested or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soy fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolysate, pectin, and acacia gum. These water-soluble dietary fibers may be used individually or in combination of two or more types.

[0042] Examples of foaming agents include soy peptides, soy saponins, alginate esters, and quillaja saponins. These foaming agents may be used individually or in combination of two or more. Examples of protein hydrolysates include soy protein hydrolysates. These protein hydrolysates may be used individually or in combination of two or more. Examples of colorants include caramel coloring and other colorants commonly used in food and beverages. These colorants may be used individually or in combination of two or more.

[0043] Examples of antioxidants include sulfurous acid and vitamin C. These antioxidants may be used individually or in combination of two or more. Examples of emulsifiers include lecithin, saponins, sucrose fatty acid esters, and glycerin fatty acid esters. These emulsifiers may be used individually or in combination of two or more.

[0044] The citrus-flavored alcoholic beverage according to the present invention can be produced, for example, by mixing ingredients containing limonene and methionol (formulation method). The order in which the ingredients are mixed is not particularly limited. All ingredients may be added to the raw water simultaneously, or the ingredients may be added sequentially, such as adding the remaining ingredients after dissolving the ingredients added first. Alternatively, solid ingredients (e.g., powder or granular) and alcohol may be mixed with the raw water, or the solid ingredients may be prepared as an aqueous solution beforehand, and these aqueous solutions, alcohol, and raw water as needed may be mixed. Furthermore, heated ingredients may be added to the raw water, or the prepared formulation may be heated.

[0045] If insoluble matter is present in the prepared solution, it is preferable to remove the insoluble matter from the solution, such as by filtration. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration.

[0046] If the citrus-flavored alcoholic beverage according to the present invention is a sparkling alcoholic beverage, it can be manufactured, for example, by using carbonated water or sparkling soft drinks such as cider or ramune as raw materials. Alternatively, a sparkling alcoholic beverage can be manufactured by preparing a mixture of all raw materials except carbon dioxide, and then introducing carbon dioxide into this mixture. The introduction of carbon dioxide can be carried out by conventional methods.

[0047] Bottled alcoholic beverages can be manufactured by filling and sealing containers with the citrus-flavored alcoholic beverage that has been produced. Filling and sealing the containers can be done by conventional methods. In addition, the empty space in the bottled alcoholic beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the amount of oxygen present in the container.

[0048] The containers used to fill the citrus-flavored alcoholic beverage according to the present invention are not particularly limited, and can include two-piece beverage cans, three-piece beverage cans, bottle cans, flexible containers, glass bottles, etc. Flexible containers include those made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate) into a bottle shape or the like. Flexible containers may be made of a single layer of resin or a multi-layer resin.

[0049] When the citrus-flavored alcoholic beverage according to the present invention is a carbonated beverage, a container with high pressure resistance is used. Currently, the manufacturer-guaranteed pressure resistance of aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans on the market is around 686 kPa at the highest. Considering the actual pressure resistance, it is approximately 3.2 GV or less when heat sterilization is required, and approximately 3.8 GV or less when heat sterilization is not required.

[0050] Furthermore, the citrus-flavored alcoholic beverage according to the present invention undergoes heat sterilization treatment as necessary during its manufacturing process. Heat sterilization treatment may be performed before or after filling the containers. Sterilization can be carried out by conventional methods such as UHT (ultra-high temperature) sterilization, pasteurization, or retort sterilization. [Examples]

[0051] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0052] [Example 1] We manufactured citrus-flavored alcoholic beverages containing limonene and methionol at various concentrations and investigated the effects of limonene and methionol on the fruit-derived body and aftertaste.

[0053] Lemon-flavored alcoholic beverages were manufactured using raw material alcohol (alcohol concentration 95% by volume), lemon juice (containing 5 ppm limonene), fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, methionol, limonene, and carbonated water, with alcohol concentration, methionol concentration, limonene concentration, extract concentration, and citric acid equivalent acidity being the values ​​listed in Tables 1-4. These beverages were then filled into containers. The gas pressure of each lemon-flavored alcoholic beverage was adjusted to 2.7 GV (gas volume).

[0054] Each lemon-flavored alcoholic beverage produced was subjected to a sensory evaluation by a panel of five trained discriminatory panelists, assessing fruit-derived body, clean aftertaste, flavor lingering, and overall deliciousness. The sensory evaluation was conducted on a 7-point scale (-3 to +3) relative to a control sample (score 0) that contained neither methionol nor limonene. The average of the scores from all panels was used as the score for the evaluated sample. The sensory evaluations of samples 1-1 to 1-7, listed in Tables 1 and 2, were conducted with sample 1-0 as the control. The sensory evaluations of samples 2-1 to 2-5, listed in Tables 3 and 4, were conducted with sample 1-0 as the control.

[0055] Specifically, for the fruit-derived body, clean aftertaste, and lingering flavor, points were awarded as follows: +3 points if significantly stronger than the control, +2 points if stronger than the control, +1 point if slightly stronger than the control, 0 points if about the same as the control, -1 point if slightly weaker than the control, -2 points if weaker than the control, and -3 points if significantly weaker than the control. For the overall deliciousness evaluation, points were awarded as follows: +3 points if significantly better than the control, +2 points if better than the control, +1 point if slightly better than the control, 0 points if about the same as the control, -1 point if slightly worse than the control, -2 points if worse than the control, and -3 points if significantly worse than the control. The evaluation results are shown in Tables 1-4.

[0056] [Table 1]

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

[0060] As shown in Tables 1 and 2, in lemon-flavored alcoholic beverages with an extract content of 1.5 v / w% and an alcohol concentration of 5.0 v / v%, the inclusion of 250 ppm of limonene and 0.1 to 500 ppb of methionone enhanced the fruity body, clean aftertaste, and lingering flavor, improving the overall taste evaluation. Similarly, as shown in Tables 3 and 4, in lemon-flavored alcoholic beverages with the same extract content of 1.5 v / w% and alcohol concentration of 5.0 v / v%, the inclusion of 1 ppb of methionone and 10 to 1000 ppm of limonene enhanced the fruity body, clean aftertaste, and lingering flavor, improving the overall taste evaluation. These results indicate that in low-extract citrus-flavored alcoholic beverages, the inclusion of limonene and methionone can enhance the fruity body, clean aftertaste, and lingering flavor, thereby improving the aroma and taste.

[0061] [Example 2] We manufactured citrus-flavored alcoholic beverages of various alcohol concentrations containing limonene and methionol, and investigated the fruit-derived body and aftertaste.

[0062] In the same manner as in Example 1, a lemon-flavored alcoholic beverage was prepared with the alcohol concentration, methionol concentration, limonene concentration, extract concentration, and citric acid equivalent acidity values ​​listed in Table 5, and then filled into containers to produce a bottled alcoholic beverage. Furthermore, the prepared lemon-flavored alcoholic beverage was subjected to sensory evaluation in the same manner as in Example 1.

[0063] [Table 5]

[0064] Sensory evaluations of samples 3-1 to 3-3 were conducted using sample 1-0 as a control. The evaluation results are shown in Table 5. As shown in Table 5, in lemon-flavored alcoholic beverages with an extract content of 1.5 v / w%, the inclusion of limonene and methionol in the alcohol concentration range of 1.0 to 6.0 v / v% enhanced the fruity body, clean aftertaste, and lingering flavor, resulting in an improved overall deliciousness rating.

[0065] [Example 3] We manufactured citrus-flavored alcoholic beverages containing limonene and methionol at various extract concentrations and investigated the fruit-derived body and aftertaste.

[0066] In the same manner as in Example 1, a lemon-flavored alcoholic beverage was prepared with the alcohol concentration, methionol concentration, limonene concentration, extract concentration, and citric acid equivalent acidity values ​​listed in Table 6, and then filled into containers to produce a bottled alcoholic beverage. Furthermore, the prepared lemon-flavored alcoholic beverage was subjected to sensory evaluation in the same manner as in Example 1.

[0067] [Table 6]

[0068] Sensory evaluations of samples 4-1 to 4-3 were conducted using sample 1-0 as a control. The evaluation results are shown in Table 6. As shown in Table 6, in lemon-flavored alcoholic beverages with an alcohol concentration of 5.0 v / v%, including limonene and methionol in the extract range of 1.5 to 3.0 v / w% enhanced the fruity body, clean aftertaste, and lingering flavor, resulting in an improved overall deliciousness rating.

Claims

1. The extract content is 2.5 w / v% or less. It contains limonene and methionol, The ratio of methionol concentration (ppb) to limonene concentration (ppm) is between 0.0004 and 4.

0. A citrus-flavored alcoholic beverage with a limonene concentration of 10 to 1000 ppm.

2. The citrus-flavored alcoholic beverage according to claim 1, wherein the methionol concentration is 600 ppb or less.

3. A citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the acidity, converted to citric acid, is 0.15 to 0.50 g / 100 mL.

4. A citrus-flavored alcoholic beverage according to any one of claims 1 to 3, wherein the carbohydrate content is 2.0 g / 100 mL or less.

5. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, comprising citrus fruit juice.

6. The citrus-flavored alcoholic beverage according to claim 5, wherein the fruit juice content is 5 w / v% or less.

7. The citrus-flavored alcoholic beverage according to claim 5 or 6, wherein the citrus fruit is lemon.

8. A citrus-flavored alcoholic beverage according to any one of claims 1 to 7, comprising methionol derived from fermented fruit juice.

9. A citrus-flavored alcoholic beverage according to any one of claims 1 to 8, wherein the alcohol concentration is 6.0 v / v% or less.

10. The citrus-flavored alcoholic beverage according to claim 9, wherein the alcohol concentration is 3.5 v / v% or less.

11. A citrus-flavored alcoholic beverage according to any one of claims 1 to 10, which contains carbon dioxide.

12. The citrus-flavored alcoholic beverage according to claim 11, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volumes.

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