Citrus-flavored alcoholic beverage

Abstract

This product provides a citrus-flavored alcoholic beverage that reduces the papery taste caused by dietary fiber while suppressing a decrease in crispness. [Solution] The citrus-flavored alcoholic beverage has a sugar content of less than 0.5g / 100ml and contains dietary fiber, α-terpineol, nerol, linalool, and geraniol.

Description

Technical Field

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

Background Art

[0002] In recent years, low-alcohol beverages with an alcohol concentration of about 3.5% or less and alcohol-taste beverages that are non-alcoholic but have a flavor similar to alcoholic beverages have become widespread. Furthermore, due to the increasing health consciousness and other factors, the demand for sugar-free or low-sugar beverages is also increasing.

[0003] However, such beverages tend to have a reduced drinking satisfaction and richness due to alcohol, and a lack of body due to sugars. Therefore, dietary fiber may be used to compensate for these deficiencies.

[0004] For example, Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2024-027120) discloses a beer-taste beverage containing dietary fiber, having a true extract value of 2.30% by mass or less, a pyroglutamic acid content of 15 mg / L or more, and a linalool content of 5 to 100 mass ppb. Also, Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2023-072539) discloses a non-alcoholic beverage containing dietary fiber, having a geraniol content of 50 ppb or more and an ethyl caprate content of 3 ppb or more.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, the technologies disclosed in Patent Documents 1 and 2 had room for improvement in suppressing the papery smell and reduced crispness caused by dietary fiber. In other words, the present invention has been made in view of the above circumstances, and aims to realize a citrus-flavored alcoholic beverage that can reduce the papery taste caused by dietary fiber while suppressing a decrease in crispness, even if it is low in sugar or sugar-free. [Means for solving the problem]

[0007] The inventors of the present invention conducted diligent research to solve the aforementioned problems and discovered that it is effective to include α-terpineol, nerol, linalool, and geraniol simultaneously, thereby completing the present invention. In other words, the present invention provides the following citrus-flavored alcoholic beverage.

[0008] [1] The sugar content is less than 0.5g / 100ml, A citrus-flavored alcoholic beverage containing dietary fiber, α-terpineol, nerol, linalool, and geraniol. [2] The citrus-flavored alcoholic beverage described in [1], wherein the dietary fiber content is 5 g / L or more. [3] The citrus-flavored alcoholic beverage according to [1] or [2], wherein the total content of α-terpineol, nerol, linalool, and geraniol is 10 to 30,000 ppb. [4] A citrus-flavored alcoholic beverage according to any one of [1] to [3], wherein the α-terpineol content is 5 to 12,000 ppb. [5] A citrus-flavored alcoholic beverage according to any one of [1] to [4], wherein the nerol content is 0.5 to 1000 ppb. [6] A citrus-flavored alcoholic beverage according to any one of [1] to [5], wherein the linalool content is 0.5 to 6000 ppb. [7] A citrus-flavored alcoholic beverage according to any one of [1] to [6], wherein the geraniol content is 0.5 to 2000 ppb. [8] A citrus-flavored alcoholic beverage according to any one of [1] to [7], wherein the citrus flavor is obtained from one or more types selected from lemons, grapefruits, and limes. [9] A citrus-flavored alcoholic beverage as described in any one of [1] to [8], having a citric acid content of 0.15 to 0.75 g / 100 ml.

[10] A citrus-flavored alcoholic beverage as described in any one of [1] to [9], wherein the sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is between 0 and 20.

[11] A citrus-flavored alcoholic beverage described in any one of [1] to

[10] , having a fruit juice content (straight equivalent) of 8% or less.

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

[11] .

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

[12] . [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an alcohol-flavored beverage with a tachibana (Japanese citrus) flavor that can reduce the papery taste caused by dietary fiber while suppressing a decrease in crispness. [Modes for carrying out the invention]

[0010] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a to b" in the description of numerical ranges means a or greater and b or less.

[0011] In this specification, "alcohol-flavored beverage" means a non-alcoholic beverage (alcohol content less than 1 volume / vol%) that has a taste (i.e., flavor) similar to or that imitates the taste of an alcoholic beverage. Alcoholic beverages generally refer to alcoholic beverages, and specifically include vodka, shochu, rum, whiskey, brandy, sake, fruit wine, wine, cocktails, beer, chuhai, and sours.

[0012] <Citrus-flavored alcoholic beverage> The citrus-flavored alcoholic beverage of this embodiment has a sugar content of less than 0.5 g / 100 ml and is a beverage containing dietary fiber, α-terpineol, nerol, linalool, and geraniol (hereinafter also simply referred to as "beverage"). This makes it possible to create a low-sugar, citrus-flavored alcoholic beverage that provides body and a satisfying mouthfeel thanks to dietary fiber, while reducing papery taste and preventing a loss of crispness. Although the details of how these effects are achieved are not clear, they are thought to be as follows. α-terpineol, nerol, linalool, and geraniol are all known as desirable citrus aroma components. Therefore, using α-terpineol, nerol, linalool, and geraniol together is thought to enhance the refreshing and crisp citrus notes, mask the papery taste caused by dietary fiber, and prevent a decrease in crispness. Furthermore, using these multiple aroma components simultaneously is thought to improve complexity, and when combined with dietary fiber, it is thought to enhance body and mouthfeel.

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

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

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

[0016] [Sugars] The beverage of the present embodiment has a sugar content of less than 0.5 g / 100 ml, preferably 0.2 g / 100 ml or less, more preferably 0.1 g / 100 ml or less, and even more preferably 0.1 g / 100 ml or less, and may even contain no sugars. Thereby, it can be made into a low-sugar or sugar-free beverage.

[0017] Examples of sugars include monosaccharides such as glucose, galactose, and fructose; and disaccharides such as sucrose (including granulated sugar and cane sugar), lactose, maltose, and starch syrup (including glucose and maltose).

[0018] The sugar content (g / 100 ml) is measured at 20°C using a refractive index sugar meter or a sugar refractometer (e.g., digital refractometer Rx-5000 manufactured by Atago Co., Ltd.).

[0019] [Dietary fiber] The beverage of this embodiment contains dietary fiber. This enhances the richness and satisfying taste, resulting in a more natural citrus juice-like flavor. Dietary fiber is preferably water-soluble. Specific examples of water-soluble dietary fiber include one or more selected from polydextrose, indigestible dextrin, isomaltodextrin, cellulose, pectin, glucomannan, alginic acid, laminarin, guar gum hydrolysate, carrageenan, and fucoidin.

[0020] From the perspective of achieving a full-bodied and satisfying drinking experience, the dietary fiber content is preferably 5g / L or more, more preferably 7g / L or more, even more preferably 10g / L or more, and even more preferably 13g / L or more, 15g / L or more, and 18g / L or more, in that order. On the other hand, the dietary fiber content is preferably 50 g / L or less, more preferably 35 g / L or less, even more preferably 30 g / L or less, even more preferably 28 g / L or less, and most preferably 25 g / L or less, in terms of reducing paper odor and suppressing a decrease in crispness.

[0021] The amount of dietary fiber can be calculated, for example, based on the raw materials used in manufacturing, or it can be measured using high-performance liquid chromatography (enzyme-HPLC), which is the method for analyzing dietary fiber described in the National Health and Welfare Bureau Notification No. 13 of April 26, 1999 ("Regarding the Analysis Methods of Nutritional Components, etc. in the Nutrition Labeling Standards").

[0022] The dietary fiber content can be adjusted by adding dietary fiber alone and adjusting the amount so that it falls within the above range, or by adjusting the amount of raw materials so that the dietary fiber derived from the raw materials falls within the above range.

[0023] [Fragrance components] The beverage of this embodiment contains α-terpineol, nerol, linalool, and geraniol simultaneously. α-Terpineol, also known as 2-(4-methylcyclohexa-3-enyl)propan-2-ol, is a compound with CAS number 10482-56-1. Nerol, also known as (3Z)-3,7-dimethyl-2,6-octadien-1-ol, is a compound that is a trans isomer of geraniol. It is the compound with CAS number 106-25-2. Geraniol is a type of linear monoterpenoid and is a compound with CAS number 106-24-1. Linalool, also known as 3,7-dimethyl-1,6-octadien-3-ol, is a compound with CAS number 78-70-6.

[0024] The total content of α-terpineol, nerol, linalool, and geraniol is preferably 10 ppb or more in order to reduce the papery taste caused by dietary fiber, suppress the decrease in crispness, and obtain a citrus-flavored alcohol taste. Furthermore, in order to obtain a sense of body and a satisfying drinking experience, it is preferably 15 ppb or more, more preferably 50 ppb or more, even more preferably 1000 ppb or more, and even more preferably 3000 ppb or more. On the other hand, the total content of α-terpineol, nerol, linalool, and geraniol is preferably 3000 ppb or less, and more preferably 2000 ppb or less, in order to maintain a good citrus flavor, reduce the papery taste caused by dietary fiber, and suppress the decrease in crispness.

[0025] Furthermore, when α-terpineol, nerol, linalool, and geraniol are included simultaneously, the concentration (ppb) of α-terpineol is preferably 5 ppb or higher, more preferably 10 ppb or higher, in order to reduce the papery taste caused by dietary fiber while suppressing a decrease in crispness. Moreover, in order to obtain a sense of body and a satisfying drinking experience, it is preferably 50 ppb or higher, more preferably 100 ppb or higher, and may even be 1000 ppb or higher. The concentration (ppb) of α-terpineol is preferably 12,000 ppb or less, and more preferably 1,000 ppb or less, in order to reduce the papery smell caused by dietary fiber while suppressing a decrease in crispness.

[0026] Furthermore, when α-terpineol, nerol, linalool, and geraniol are included simultaneously, the concentration of nerol (ppb) is preferably 0.5 ppb or higher, more preferably 1 ppb or higher, in order to reduce the papery taste caused by dietary fiber while suppressing a decrease in crispness. Moreover, in order to obtain a sense of body and a satisfying drinking experience, it is preferably 5 ppb or higher, more preferably 50 ppb or higher, and may even be 1000 ppb or higher. The nerol concentration (ppb) is preferably 1000 ppb or less, and more preferably 500 ppb or less, in order to reduce the papery smell caused by dietary fiber while suppressing a decrease in crispness.

[0027] Furthermore, when α-terpineol, nerol, linalool, and geraniol are included simultaneously, the concentration of linalool (ppb) is preferably 0.5 ppb or higher, more preferably 1 ppb or higher, in order to reduce the papery taste caused by dietary fiber while suppressing a decrease in crispness. Moreover, in order to obtain a sense of body and a satisfying drinking experience, it is preferably 10 ppb or higher, more preferably 50 ppb or higher, and may even be 1000 ppb or higher. The concentration of linalool (ppb) is preferably 6000 ppb or less, and more preferably 3000 ppb or less, in order to reduce the papery smell caused by dietary fiber while suppressing a decrease in crispness.

[0028] Furthermore, when α-terpineol, nerol, linalool, and geraniol are included simultaneously, the concentration of geraniol (ppb) is preferably 0.5 ppb or higher, more preferably 1 ppb or higher, in order to reduce the papery taste caused by dietary fiber while suppressing a decrease in crispness. Moreover, in order to obtain a sense of body and a satisfying drinking experience, it is preferably 5 ppb or higher, more preferably 50 ppb or higher, and may even be 500 ppb or higher. The concentration of geraniol (ppb) is preferably 2000 ppb or less, and more preferably 1000 ppb or less, in order to reduce the papery smell caused by dietary fiber while suppressing a decrease in crispness.

[0029] The concentrations of α-terpineol, nerol, linalool, and geraniol can be measured using a gas chromatograph-mass spectrometer.

[0030] (Other ingredients) The beverage of this embodiment may contain various other ingredients as long as the citrus flavor and the effects of the present invention are obtained. For example, it may contain fruit juice, flavorings, sweeteners, acidulants, bittering agents, pH adjusters, various nutrients, colorings, diluents, antioxidants, and thickening stabilizers.

[0031] [Fruit juice] The beverage of this embodiment may contain fruit juice, provided that the sugar content is less than 0.5 g / 100 ml. When fruit juice is included, the fruit juice content (in terms of straight fruit juice) relative to the total amount of the beverage is preferably 8% by mass or less, more preferably 5% by mass or less, even more preferably 3% by mass or less, and even more preferably 2% by mass or less. Alternatively, it may be fruit juice-free (fruit juice content 0.0%). According to the beverage of this embodiment, a good citrus flavor can be maintained despite having a low fruit juice content or being fruit juice-free. On the other hand, when fruit juice is included, the fruit juice content (in terms of straight fruit juice) is preferably 0.5% by mass or more, and more preferably 1% by mass or more, in order to obtain a sense of body from the fruit juice.

[0032] The fruit juice should preferably be citrus juice. This helps to maintain a good citrus flavor. In particular, it is preferable to use one or more types selected from grapefruit juice, lemon juice, and lime juice.

[0033] Furthermore, the beverage of this embodiment may contain fruit juices other than citrus juice, as long as the citrus flavor is not impaired. Examples of fruit juices other than citrus juice include pineapple juice, tropical fruit juice, grape juice, apple juice, peach juice, pear juice, and strawberry juice. These may be used individually or in combination of two or more.

[0034] Furthermore, if the mixture contains fruit juices other than citrus juice, the proportion (by mass) of citrus juice to the total fruit juice is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and increasingly preferably 90% by mass or more, 99% by mass or more, and 100% by mass, in that order.

[0035] The juice content refers to the relative concentration when the Brix value or acidity of unprocessed juice (straight juice), obtained by squeezing juice from fruit without any concentration or other treatments, is set to 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of juice according to the JAS standards. Furthermore, when converting the juice content based on the Brix value according to the JAS standards, the Brix values ​​of sugars, honey, etc. added to the juice are excluded from the calculation.

[0036] Fruit juice refers to the liquid component obtained by crushing and squeezing or straining fruit. Citrus juice may also include concentrated versions of this liquid component, or diluted versions thereof, and may contain pulp, or have had the pulp removed through processes such as filtration or centrifugation.

[0037] Furthermore, as the fruit juice, straight juice, concentrated juice, or reconstituted concentrated juice may be used.

[0038] The citrus fruits that can be used to prepare the juice according to this embodiment are not particularly limited in terms of variety, origin, ripeness, size, etc., and can be set as appropriate.

[0039] Furthermore, commercially available juices, concentrated juices, pastes, etc., may be used as the fruit juice to prepare the beverage according to this embodiment. Specifically, examples include juices and concentrated juices specified in the JAS standards (Japanese Agricultural Standards for Fruit Beverages), and for example, one or more of these can be used to prepare the beverage according to this embodiment.

[0040] [Fragrance] The fragrances include natural and synthetic fragrances, excluding α-terpineol, nerol, linalool, and geraniol. Specifically, it is preferable that the fragrances include fruit flavors, and more preferably citrus flavors.

[0041] [sweetener] As sweeteners, known sweeteners can be used, such as sugars like sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, and fructose-glucose syrup; sugar alcohols; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia. Only one type of sweetener may be used, or two or more types may be used in combination.

[0042] [Acidulant] Examples of acidulants include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, or salts thereof. Among these, anhydrous citric acid and its salts are preferred from the viewpoint of bringing out the citrus flavor.

[0043] [Carbon dioxide] The beverage of this embodiment may contain carbon dioxide. The carbon dioxide pressure of the beverage (at 20°C) is preferably 1.5 to 2.6 gas volumes, and more preferably 2.0 to 2.5 gas volumes. By setting the carbon dioxide pressure above the lower limit mentioned above, the deliciousness of citrus-flavored alcoholic beverages can be improved. On the other hand, by setting the carbon dioxide pressure below the upper limit mentioned above, the deliciousness of citrus-flavored alcoholic beverages can be maintained, and a good citrus flavor can be preserved.

[0044] Carbon dioxide volume refers to the ratio of the volume of dissolved carbon dioxide in a carbonated beverage to the volume of the carbonated beverage itself, at 1 atmosphere and 0°C. Carbon dioxide volume can be measured using a commercially available measuring instrument (such as the Kyoto Electronics Manufacturing Co., Ltd. GVA-500A gas volume measuring device). More specifically, after setting the sample to 20°C, a gas pressure gauge is attached, a stopcock is opened to release the gas (snift), the stopcock is immediately closed, and the sample is vigorously shaken. The volume is then calculated from the value obtained when the pressure becomes constant.

[0045] The method for incorporating carbon dioxide into a beverage is not particularly limited and can be appropriately determined by those skilled in the art. Furthermore, if a beverage contains carbon dioxide, the measurement of its physical properties, such as pH and acidity, should be performed using a beverage from which the carbon dioxide has been removed by a known method.

[0046] [alcohol] In this embodiment, unless otherwise specified, "alcohol" refers to ethyl alcohol (ethanol). The alcohol concentration of the beverage in this embodiment is less than 1.0 volume / volt%, more preferably 0.5 volume / volt% or less, even more preferably 0.1 volume / volt% or less, even more preferably 0.05 volume / volt% or less, and may even be 0.00 volume / volt% (zero alcohol).

[0047] The alcohol content can be measured, for example, by the method described in the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0048] The following describes the various characteristics of the beverage according to this embodiment.

[0049] [Alcohol-flavored beverage] The beverage in this embodiment is an alcohol-flavored beverage. That is, it is a so-called non-alcoholic beverage with an alcohol concentration of less than 1.0 volume / volt%. The beverage of this embodiment can be made to have the bitterness and moderate sweetness characteristic of alcoholic beverages, even without containing alcohol. The types of alcoholic beverages are not particularly limited, but examples include cocktails, shochu cocktails, and sours.

[0050] [acidity] The citrate acidity (g / 100ml) is preferably 0.15g / 100ml or more, more preferably 0.17g / 100ml or more, and even more preferably 0.20g / 100ml or more. The citrate acidity (g / 100ml) is preferably 0.75g / 100ml or less, more preferably 0.60g / 100ml or less, and even more preferably 0.40g / 100ml or less. By setting the acidity above the lower limit mentioned above, a good balance of sourness and sweetness is achieved, resulting in a delicious citrus-flavored alcoholic beverage. On the other hand, by keeping the acidity below the above upper limit, it is possible to prevent the acidity from becoming too strong, achieve a good balance between sourness and sweetness, and obtain a delicious citrus-flavored alcoholic beverage.

[0051] The citric acidity can be adjusted, for example, by the amount of the aforementioned acidulants, fruit juice, and other various ingredients.

[0052] The acidity of citric acid can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). The acidity, converted to citric acid, is calculated based on the acidity measurement method specified on page 8 of the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007), under Total Acid (Free Acid). In detail, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of the sample and dilute it with water as needed. Titrate this with a 0.1 mol / L sodium hydroxide solution, using a pH meter to reach a endpoint of 8.2, and calculate the result using the following formula. In the formula, "A" is the titration volume (mL) of the 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the weight of the sample (g). Also, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution. [Citric acid equivalent acidity (g / 100ml)] = A × f × 100 / W × 0.0064

[0053] The sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is preferably 0 to 20, more preferably 0 to 10, even more preferably 0 to 5, and still more preferably 0 to 4. By keeping the sugar-acid ratio within the above numerical range, a good balance of sourness and sweetness is achieved, making it easier to obtain a citrus-flavored alcoholic taste.

[0054] [pH] The pH of the beverage in this embodiment at 20°C is preferably 2.8 to 4.6, preferably 3.0 to 4.2, and more preferably 3.1 to 3.5. By setting the pH within the above numerical range, it becomes easier to obtain a citrus-flavored alcohol taste.

[0055] pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjusting agent such as trisodium citrate.

[0056] [container] The containers used for beverages in this embodiment include sealed containers made of a single material or a composite or laminated material thereof, such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. Containers with sealed openings, such as lids or stoppers, may also be used.

[0057] While there are no particular limitations on the volume of the beverage, 100 to 2000 ml is preferred, and 100 to 500 ml is even more preferred because it is easier to finish drinking it.

[0058] There are no particular limitations on the method of heat sterilization of packaged beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, this includes a method of sterilizing at high temperature for a short time and then filling it into a storage container that has been sterilized under sterile conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then subjected to retort treatment.

[0059] [Drinking method] The beverage in this embodiment is preferably one that is consumed as is without dilution. Beverages that can be opened and consumed immediately are sometimes referred to as ready-to-drink (RTD) beverages.

[0060] <Manufacturing method> The method for producing the beverage in this embodiment is not particularly limited, and known methods can be used. For example, the method for producing a beverage according to this embodiment is a method for producing a citrus-flavored alcoholic beverage, and includes the step of mixing dietary fiber, α-terpineol, nerol, linalool, and geraniol.

[0061] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted.

[0062] For example, another embodiment of the present invention is an alcoholic beverage containing alcohol, wherein the sugar content is less than 0.5 g / 100 ml, and the beverage contains dietary fiber, α-terpineol, nerol, linalool, and geraniol. This makes it possible to more effectively reduce the papery taste caused by dietary fiber while suppressing a decrease in crispness, and also makes it easier to obtain a full body and a satisfying drinking experience. [Examples]

[0063] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0064] (1) Measurement The concentrations (ppb) of α-terpineol, nerol, linalool, and geraniol were analyzed according to the following protocol. • Pre-treatment 0.5 g of the sample was weighed and diluted to 50 g with distilled water. After gently mixing to homogenize the solution, 50 μl of an internal standard solution adjusted to 20 ppm was added. The solution was then gently mixed again to homogenize it. 4 g of sodium chloride was added to a 20 ml SPME vial, 5 ml of the prepared sample was added thereto, a metal screw cap was placed on top, and the vial was subjected to gas chromatography. • Gas chromatograph-mass spectrometer operating conditions Column: DB-WAX (30m x 0.25mm x 0.25μm) Agilent 122-7032 Oven: 40℃ (5 min) → 7℃ / min → 200℃ (0 min) → 15℃ / min → 250℃ (5 min) Carrier gas: He 1.0 ml / min (constant flow) Inlet mode: Splitless 250℃ Inlet purge flow rate: 10 ml / min Inlet purging time: 1.5 min Total flow rate at the injection port: 14.6 ml / min Liner: Splitless liner for SPME Detector: MSD, Solvent waiting time: 9 min

[0065] (2) Sensory evaluation Six engineers skilled in beverage development and evaluation tasted a predetermined amount of the obtained beverage (at 8°C) and evaluated it according to the following evaluation criteria (5-point scale; 1-5 points) for "paper-like odor from dietary fiber," "body and body," "crispness," and "peel and green aroma," and calculated the average value. The standard was the beverage with sample number "1-2."

[0066] • Evaluation criteria Rating 5: Stronger than the standard Score 4: Slightly stronger than the standard Rating 3: Equivalent to the standard Score 2: Slightly weaker than the standard Score 1: Weaker than the standard

[0067] The definitions for each evaluation item are as follows: • "Paper odor derived from dietary fiber": A paper-like odor detected in beverages fortified with dietary fiber. • "Body / Drinkability": This refers to the overall intensity of flavor and aroma perceived when a beverage is tasted, resulting from the interaction of its components. • "Crispness": In the process of taking a drink into the mouth and swallowing, the drink has a rich, full-bodied flavor when it is first taken into the mouth, but leaves no lingering aftertaste or flavor, resulting in a clean and refreshing feeling. • "Peely, green scent"; a citrus scent, primarily derived from the peel.

[0068] The "overall evaluation" was determined in the following order: (i) A rating of "◎" was given if there were no negative comments and the difference in the scores for "body / drinkability" and "crispness" was 1.0 or more, or the difference in the score for "papery taste from dietary fiber" was 1.0 or more. (ii) If a product does not fall under ◎, and there is a difference in the scores for "body / drinkability" and "crispness" that is 0.5 or more but less than 1.0, or a difference in the score for "paper-like odor from dietary fiber" that is 0.5 or more but less than 1.0, it is marked with "〇". (iii) Items that do not fall under ◎ or ○ are marked with "×".

[0069] (3) Examples and Comparative Examples 3.0 kg of citric acid and 1.0 kg of sodium citrate were dissolved in 500 L of water. Then, in order to achieve the final content shown in Tables 1-7, dietary fiber (indigestible dextrin), α-terpineol, nerol, linalool, geraniol, and brewing alcohol were added in the specified amounts and mixed. The gas volume was adjusted to 2.3 GV, and finally, water was added to adjust the total volume to 1000 L to obtain a beverage (sample). The beverage contained 0g of sugars (100ml), 0.3g of citrate (100ml), and had a pH of 3.2.

[0070] Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages (samples). The results are shown in Tables 1 to 7. Tables 6 and 7 show the results using samples containing α-terpineol, nerol, linalool, and geraniol simultaneously. Furthermore, samples 6-1 to 6-5 in Table 6 all exhibited flavors characteristic of citrus-flavored alcoholic beverages.

[0071] [Table 1]

[0072] [Table 2]

[0073] [Table 3]

[0074] [Table 4]

[0075] [Table 5]

[0076] Table 6

[0077] Table 7

Claims

1. The sugar content is less than 0.5 g / 100 ml. A citrus-flavored alcoholic beverage containing dietary fiber, α-terpineol, nerol, linalool, and geraniol.

2. The citrus-flavored alcoholic beverage according to claim 1, wherein the dietary fiber content is 5 g / L or more.

3. The citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the total content of α-terpineol, nerol, linalool, and geraniol is 10 to 30,000 ppb.

4. The citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the α-terpineol content is 5 to 12,000 ppb.

5. The citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the nerol content is 0.5 to 1000 ppb.

6. The citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the linalool content is 0.5 to 6000 ppb.

7. The citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the geraniol content is 0.5 to 2000 ppb.

8. The citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the citrus flavor is obtained from one or more types selected from lemons, grapefruits, and limes.

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

10. A citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is 0 to 20.

11. A citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the fruit juice content (straight equivalent) is 8% or less.

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

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

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