Beverage, method for manufacturing a beverage, and method for improving the flavor of a beverage

Abstract

The objective is to provide a beverage with enhanced herbal green flavor, a method for manufacturing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage according to the present invention contains sotolon and cineole. The beverage according to the present invention also contains ethanol. The beverage according to the present invention has a sotolon content of 0.10 to 3.00 ppm. The beverage according to the present invention has a cineole content of 0.01 to 1.00 ppm. The beverage according to the present invention also contains a high-intensity sweetener. The beverage according to the present invention has an acidity of 0.20 g / 100 mL or more. The beverage according to the present invention has a sweetener content of 1.00 to 6.00 w / w% in sucrose equivalent.

Description

[Technical Field]

[0001] The present invention relates to a beverage, a method for producing a beverage, and a method for improving the flavor of a beverage. [Background technology]

[0002] In order to meet the diverse tastes of consumers, many types of beverages and methods of manufacturing them have been proposed to date.

[0003] For example, Patent Document 1 proposes a beverage characterized by containing 1 to 750 ppm of acetic acid and 5 to 2500 ppm of ethyl maltol. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2018-153123 [Overview of the project] [Problems that the invention aims to solve]

[0005] The invention described in Patent Document 1 focuses on acetic acid and ethyl maltol and specifies their respective content in order to improve the initial aroma of a beverage and to achieve an excellent balance of sweetness and acidity.

[0006] On the other hand, the inventors wanted to differentiate their beverage from others by adding and enhancing a distinctive flavor. They focused on a "herbal green" flavor, which they envisioned as a positive flavor for consumers, and aimed to enhance this flavor.

[0007] Therefore, the object of the present invention is to provide a beverage with enhanced herbal green flavor, a method for producing the beverage, and a method for improving the flavor of the beverage. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) A beverage containing sotolon and cineole. (2) The beverage described in 1 above, which contains ethanol. (3) The beverage according to claim 1 or claim 2, wherein the sotolon content is 0.10 to 3.00 ppm. (4) The beverage according to any one of the above 1 to 3, wherein the cineole content is 0.01 to 1.00 ppm. (5) A beverage according to any one of the above 1 to 4, which contains a high-intensity sweetener. (6) A beverage according to any one of the above 1 to 5, wherein the acidity is 0.20 g / 100 mL or more. (7) A beverage according to any one of the above 1 to 6, wherein the sweetener content is 1.00 to 6.00 w / w% in terms of sucrose. (8) A method for producing a beverage, comprising a step of adding sotolon and cineole. (9) A method for enhancing the flavor of a beverage, which enhances the herbal green quality of the beverage, comprising the step of adding sotolon and cineole. [Effects of the Invention]

[0009] The beverage according to the present invention has an enhanced herbal green flavor. The method for producing a beverage according to the present invention can produce a beverage with an enhanced herbal green flavor. The method for improving the flavor of a beverage according to the present invention can enhance the herbal green characteristics of the beverage. [Modes for carrying out the invention]

[0010] The following describes a form (this embodiment) for implementing the beverage, the method for producing the beverage, and the method for improving the flavor of the beverage according to the present invention.

[0011] [Beverage] The beverage according to this embodiment is a beverage containing sotolon and cineole, and may further contain ethanol. In this embodiment, examples of beverages include alcoholic beverages (with an alcohol content of 1% or more), such as chuhai-flavored beverages, wine-flavored beverages, and beer-flavored beverages, and examples of non-alcoholic beverages (with an alcohol content of less than 1%), such as carbonated beverages (such as chuhai-flavored non-alcoholic beverages), fruit drinks, sports drinks, tea-based beverages, coffee, and dairy beverages. Here, a "chuhai-flavored beverage" is a beverage that tastes like chuhai, that is, a beverage whose flavor is designed to evoke the aroma and taste of chuhai. Note that the flavor of chuhai also includes the flavors of sours and cocktails. A "wine-flavored beverage" is a beverage that tastes like wine, that is, a beverage whose flavor is designed to evoke the aroma and taste of wine. The following describes each element that constitutes the beverage according to this embodiment.

[0012] (Sotron) Sotolon (CAS number: 28664-35-9) is a compound with the chemical formula C6H8O3, also known as 3-hydroxy-4,5-dimethylfuran-2(5H)-one. Sotolon is known in the beverage industry as an off-flavor due to its curry-like odor. The inventors have discovered that by including sotolon and cineole (described later) together in a beverage (in other words, by including two components known as off-flavors), the "herbal green sensation" can be surprisingly enhanced. Furthermore, the inventors have discovered that sotolon and cineole have the effect of reducing bitterness and a rough taste, enhancing mildness and smoothness, enhancing a smooth aftertaste, and enhancing a pleasant drinking experience.

[0013] The content of sotolon is preferably 0.10 ppm or more, more preferably 0.30 ppm or more, 0.50 ppm or more, 0.80 ppm or more, and 1.00 ppm or more. By having the content of sotolon be a predetermined value or more, the herbal green feeling can be enhanced. Also, by having the content of sotolon be a predetermined value or more, effects such as reducing astringency and a rough taste, enhancing a mild mellowness, enhancing a smooth aftertaste, and enhancing a pleasant drinking feeling will be exhibited. The content of sotolon is preferably 3.00 ppm or less, more preferably 2.80 ppm or less, 2.60 ppm or less, 2.50 ppm or less, 2.20 ppm or less, 2.00 ppm or less, 1.80 ppm or less, 1.60 ppm or less, and 1.50 ppm or less. By having the content of sotolon be a predetermined value or less, each effect can be firmly exhibited, and a situation where the overall flavor balance deteriorates due to the unique flavor of sotolon can be avoided. In this specification, the unit "ppm" is synonymous with "mg / L".

[0014] (Cineole) Cineole (CAS number: 470 - 82 - 6) is a compound represented by the chemical formula C 10 H 18 O, and is also called 1,8 - cineole. And cineole is known as an off - flavor in the beverage field because it exhibits an off - odor such as the deterioration odor of citrus. As described above, the inventors of the present invention have found that by containing this cineole and sotolon together in a beverage, not only is the effect of enhancing the herbal green feeling exhibited, but also effects such as reducing astringency and a rough taste, enhancing a mild mellowness, enhancing a smooth aftertaste, and enhancing a pleasant drinking feeling are exhibited.

[0015] The cineole content is preferably 0.01 ppm or higher, and more preferably 0.02 ppm or higher, 0.05 ppm or higher, 0.08 ppm or higher, 0.10 ppm or higher, 0.15 ppm or higher, 0.20 ppm or higher, 0.23 ppm or higher, and 0.25 ppm or higher. When the cineole content is above the specified value, the following effects are achieved: an enhanced herbal green sensation, a reduction in bitterness and grittiness, an enhanced mild smoothness, an enhanced smooth finish, and an enhanced pleasant drinking experience. The cineole content is preferably 1.00 ppm or less, and more preferably 0.80 ppm or less, 0.70 ppm or less, 0.60 ppm or less, 0.50 ppm or less, 0.40 ppm or less, and 0.30 ppm or less. By keeping the cineole content below the specified value, each effect is properly exerted, and it is possible to avoid a situation where the overall flavor balance is spoiled by the characteristic flavor of cineole.

[0016] The sotolon and cineole content in beverages can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry (LLE-GC-MS).

[0017] (acidity) The acidity (acidity in terms of citric acid) of the beverage according to this embodiment is as follows: The acidity is preferably 0.20 g / 100 mL or higher, and more preferably 0.30 g / 100 mL or higher, 0.40 g / 100 mL or higher, 0.50 g / 100 mL or higher, 0.60 g / 100 mL or higher, and 0.70 g / 100 mL or higher. When the acidity is above a predetermined value, the problem of strongly feeling a gritty taste due to the acidity becomes clearer, and the "effect of reducing bitterness and grittiness" based on the two components mentioned above is exhibited more clearly. The acidity is preferably 2.00 g / 100 mL or less, and more preferably 1.50 g / 100 mL or less, 1.20 g / 100 mL or less, 1.00 g / 100 mL or less, and 0.80 g / 100 mL or less. By keeping the acidity below the specified value, the balance of flavor as a beverage can be improved.

[0018] The acidity (citric acid equivalent) in this specification can be calculated using the method specified in JAS 1075:2023 for "fruit beverages". The acidity can be adjusted using the acidulants described below.

[0019] (sweetener) Sweeteners are substances used to impart sweetness. Examples of sweeteners include high-intensity sweeteners such as acesulfame potassium, neotame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame; isomerized sugars such as high-fructose corn syrup and glucose-fructose syrup; monosaccharides such as fructose, glucose, and galactose; disaccharides such as sucrose, maltose, and lactose; and also oligosaccharides and sugar alcohols. However, the beverage according to this embodiment preferably contains a high-intensity sweetener. By including a high-intensity sweetener, the problem of feeling bitterness due to the high-intensity sweetener becomes clearer, and the "effect of reducing bitterness and gritty taste" based on the two components mentioned above is exhibited more clearly.

[0020] The beverage according to this embodiment may have the following sweetener content (in sucrose equivalent): The sweetener content is preferably 1.00 w / v% or more in terms of sucrose, and more preferably 1.20 w / v% or more, 1.41 w / v% or more, 1.50 w / v% or more, 2.00 w / v% or more, 2.50 w / v% or more, and 2.82 w / v% or more. The sweetener content is preferably 6.00 w / v% or less in sucrose equivalent, and more preferably 5.00 w / v% or less, 4.23 w / v% or less, 4.00 w / v% or less, 3.50 w / v% or less, and 3.00 w / v% or less. By keeping the sweetener content within a predetermined range, the effects of the two components mentioned above can be fully realized while providing a sweetness suitable for the beverage.

[0021] The sucrose equivalent content of sweeteners in a beverage refers to the amount of sweetener in the beverage converted to its sucrose equivalent. Specifically, the sucrose equivalent content of a sweetener can be calculated by multiplying the "sweetener content" by the "sweetness level of the sweetener / sweetness level of sucrose (1)". For example, in the case of a beverage containing 1 w / v% acesulfame potassium, the sucrose equivalent content of the sweetener is "200 w / v%", which is obtained by multiplying the acesulfame potassium content of "1 w / v%" by "200 / 1" (= sweetness level of acesulfame potassium / sweetness level of sucrose).

[0022] For the sweetness level of each sweetener, you can use values ​​such as: fructose-glucose liquid sugar: 1, glucose-fructose liquid sugar: 0.80, fructose: 1.50, glucose: 0.75, galactose: 0.32, sucrose: 1, maltose: 0.33, lactose: 0.16, acesulfame potassium: 200, neotame: 10000, sucralose: 600, sodium saccharin: 500, and stevia: 250. Furthermore, for the sweetness of oligosaccharides, the following values ​​can be used: fructooligosaccharide: 0.45, galactooligosaccharide: 0.20, xylooligosaccharide: 0.45, lactulose oligosaccharide: 0.60, raffinose: 0.20, isomaltoligosaccharide: 0.30, and soybean oligosaccharide: 0.70. For the sweetness of sugar alcohols, the following values ​​can be used: sorbitol: 0.65, mannitol: 0.60, maltitol: 0.85, xylitol: 0.60, reduced palatinose: 0.45, and erythritol: 0.75. In addition, the sweetener content in beverages can be measured using high-performance liquid chromatography (HPLC).

[0023] (ethanol) The beverage according to this embodiment may or may not contain ethanol. Ethanol (so-called alcohol) can be any that can be consumed, and as long as the effects of the present invention are not inhibited, it is not limited by type, production method, raw materials, etc. However, whiskey, brandy, spirits (such as gin, vodka, rum, etc., and raw material alcohol, etc.), liqueurs, shochu, etc., and furthermore, brewing liquors such as sake, fruit wine, beer, etc. can be used.

[0024] (Alcohol content) Although the alcohol content (alcohol percentage) of the beverage according to this embodiment is not particularly limited, for example, it may be 0% (v / v%), less than 1% (more than 0% and less than 1%), 1% or more, 3% or more, 3.2% or more, 4% or more, 5% or more, 5.2% or more, or it may be 15% or less, 10% or less, 9% or less, 8% or less, 7.2% or less. Incidentally, the alcohol content of the beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analysis method (ordinance) 3 sake 3-4 alcohol content (vibrating densitometer method).

[0025] (Foaming property) The beverage according to this embodiment may or may not be a foaming one containing carbon dioxide gas. Here, the foaming property in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg / cm 2 or more, for example, 1.0 kg / cm 2 or more, 1.5 kg / cm 2 or more, 2.0 kg / cm 2 or more, 2.2 kg / cm 2 or more, and also 5.0 kg / cm 2 or less, 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, 3.0 kg / cm 2 or less. Incidentally, the gas pressure of the beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analysis method (ordinance) 8-3 gas pressure.

[0026] (Extract content) The extract content of the beverage according to this embodiment is not particularly limited, but is as follows. The extract content is, for example, 0.10 w / v% or more, 0.40 w / v% or more, 0.90 w / v% or more, and 5.00 w / v% or less, 4.00 w / v% or less, 3.00 w / v% or less, and 2.00 w / v% or less.

[0027] Furthermore, "extract" refers to the non-volatile components contained in a beverage, and "extract content" is the number of grams of non-volatile components contained in 100 cubic centimeters of the original volume at a temperature of 15 degrees Celsius (Article 3 of the Liquor Tax Law). The extract content of a beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical methods prescribed by the National Tax Agency of Japan.

[0028] (others) The beverage according to this embodiment may contain antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate), which are normally added to beverages, as long as the desired effects of the present invention are not inhibited, or it may not contain them. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc. can be used. As acidulants, for example, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. can be used. Examples of salts that can be used include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysate. Furthermore, the aforementioned raw materials can be those that are generally available on the market. In addition, sotolon and cineole may be used as individual components (each pure substance), or extracts or mixtures containing each component may be used.

[0029] In this embodiment, if the beverage is to be a chuhai-flavored beverage, it may also contain fruit flavor (flavor that imparts a fruit-like aroma), fruit juice, fruit extract (an extract obtained by extracting the active ingredients of fruit using water or alcohol, etc. from fruit or fruit juice), and fruit puree (a semi-liquid substance obtained by grinding or straining cooked fruit or raw fruit). As for the fruit juice, for example, various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, straight fruit juice, semi-clear fruit juice, transparent fruit juice, and cloudy fruit juice, as well as diluted solutions, concentrated solutions, and mixtures thereof, can be used. Furthermore, the fruit from which the fruit juice, fruit extract, and fruit puree are derived may include the fruit peel. Furthermore, the types of fruits (fruit species) include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikwasa, as well as fruits of the Rosaceae family such as plums, apples, strawberries, peaches, cherries, and pears. In addition to these, other conventionally known fruits such as grapes, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, mangoes, pineapples, and kiwis can also be listed.

[0030] The beverage according to this embodiment does not have to contain fruit juice, but if it does contain fruit juice, the fruit juice content is, for example, 0.50% or more, 0.80% or more, 1.00% or more, 8.00% or less, 6.00% or less, 5.00% or less, 4.00% or less, and 3.00% or less. The fruit juice content can be calculated using the following formula: "Fruit juice content (converted to fruit juice percentage) % (specifically, w / w%)" = "Amount of fruit juice added to 100g of beverage (g)" × "Concentration ratio" / 100g × 100. Here, when calculating the "concentration ratio" (the relative concentration ratio of the fruit juice when straight fruit juice is considered 100%), the JAS standard shall be followed, and the refractometer readings for sugars such as sugars and honey added to the fruit juice shall be excluded.

[0031] (Packaged beverages) The beverage according to this embodiment can be provided in various containers. By filling the beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any airtight container is acceptable, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers, PET bottles, paper containers, and pouch containers can also be used. There are no particular limitations on the container's capacity; any currently available containers can be used. However, metal containers are preferred because they completely block gas, moisture, and light, and maintain stable quality at room temperature for extended periods.

[0032] As described above, the beverage according to this embodiment has an enhanced herbal green flavor. Furthermore, the beverage according to this embodiment has reduced bitterness and a gritty taste, enhanced mildness and smoothness, enhanced smooth aftertaste, and enhanced pleasant drinking experience.

[0033] [Beverage manufacturing method] Next, the method for producing the beverage according to this embodiment will be described. The method for producing a beverage according to this embodiment includes a mixing step and a post-processing step.

[0034] In the mixing process, water, sotolon, cineole, ethanol, and additives are added to the mixing tank as needed to produce the mixed liquid. In this mixing process, the raw materials should be mixed and adjusted so that the content of sotolon, cineole, etc., falls within the predetermined ranges mentioned above.

[0035] Then, in the post-processing stage, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed. The filtration process in the post-processing stage can be carried out using a general filter or strainer. While plate sterilization is preferred for the sterilization process in the post-processing stage from the viewpoint of processing speed, other methods that can perform a similar process are acceptable and are not limited to this. Furthermore, the filling process in the post-processing stage is preferably carried out in a cleanroom maintaining a level of cleanliness typically used in beverage manufacturing. The order of each process in the post-processing stage is not particularly limited.

[0036] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing RTD (ready-to-drink) beverages.

[0037] As described above, the beverage manufacturing method according to this embodiment makes it possible to produce a beverage with an enhanced herbal green flavor. Furthermore, according to the beverage manufacturing method of this embodiment, it is possible to produce a beverage in which bitterness and grittiness are reduced, mildness and smoothness are enhanced, a smooth aftertaste is enhanced, and a pleasant drinking experience is enhanced.

[0038] [Methods for improving the flavor of beverages] Next, a method for improving the flavor of a beverage according to this embodiment will be described. The method for improving the flavor of a beverage according to this embodiment is a method for enhancing the herbal green characteristics of a beverage, and involves incorporating sotolon and cineole. The content of each component is the same as the values ​​explained in the "Beverages" section above.

[0039] As described above, the method for improving the flavor of a beverage according to this embodiment can enhance the herbal green sensation. Furthermore, according to the method for improving the flavor of beverages as described in this embodiment, it is possible to reduce bitterness and grittiness, enhance mildness and smoothness, enhance a smooth aftertaste, and enhance a pleasant drinking experience. [Examples]

[0040] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0041] [Preparing the sample] For each sample in Tables 1 and 2, the following ingredients were prepared by appropriately mixing vodka, cineole, sotolon, a high-intensity sweetener (a mixture of acesulfame potassium and sucralose in a fixed ratio), citric acid, carbonated water, and purified water in the quantities shown in the table. Note that sample 6-1 in Table 2 differs from the other samples in that it was prepared by further incorporating fruit juice (lemon juice) and flavoring (without sotolon or cineole). The gas pressure (total pressure) of each sample in Tables 1 and 2 at 20°C is 2.2 kg / cm². 2 That's what I decided.

[0042] [Exam Content] For each sample produced using the method described above, eight trained panelists with discriminatory abilities scored each sample on a five-point scale (-2, -1, 0, +1, +2) according to the following evaluation criteria: "bitter or gritty taste," "mild smoothness," "herbal greenness," "smooth finish," and "pleasant drinking experience." The average score was then calculated. All evaluations were based on tasting the samples.

[0043] (Bitterness or gritty texture: Evaluation criteria) The evaluation of astringency and grittiness (shown in the table as "Is the astringency that feels like bitterness and the gritty, negative taste that lingers on the tongue reduced?") was based on a baseline of 1 point for samples 1-3. A score of -2 points was given for "I don't feel that the astringency or grittiness has been reduced," -1 point for "I feel that the astringency or grittiness has been reduced slightly," 0 points for "I feel that the astringency or grittiness has been reduced," +1 point for "I feel that the astringency or grittiness has been reduced somewhat strongly," and +2 points for "I feel that the astringency or grittiness has been reduced strongly." For astringency and grittiness, a higher score indicates a reduction, which is considered more desirable.

[0044] Here, "bitterness and a gritty taste" refers to a bitterness that is perceived as astringent, and a gritty taste is a negative taste that lingers on the tongue, as indicated in the table. The higher the score, the more these flavors (bitterness and gritty taste) are perceived to be reduced.

[0045] (Mild and smooth taste: Evaluation criteria) The evaluation of mildness and smoothness (indicated as "Is mildness and smoothness present?" in the table) was based on a baseline of 1 point for samples 1-3. A score of -2 points was given for "Do not feel that mildness and smoothness are present," -1 point for "Feel that mildness and smoothness are present," 0 points for "Feel that mildness and smoothness are present," +1 point for "Feel that mildness and smoothness are present somewhat strongly," and +2 points for "Feel that mildness and smoothness are present strongly." Regarding mildness and smoothness, a higher score indicates an enhanced and desirable level of smoothness.

[0046] Here, "mild smoothness" is scored higher when the overall flavor is perceived as rounded, and lower when the overall flavor is perceived as harsh.

[0047] (Herbal green feel: Evaluation criteria) The evaluation of the herbal green sensation (indicated in the table as "Is there a flavor that evokes a herbal green sensation, not just mere spiciness?") was based on a baseline of 1 point for samples 1-3. A score of -2 points was given for "I don't feel that there is a flavor that evokes a herbal green sensation," -1 point for "I feel that there is a flavor that evokes a herbal green sensation," 0 points for "I feel that there is a flavor that evokes a herbal green sensation," +1 point for "I feel that there is a flavor that evokes a herbal green sensation somewhat strongly," and +2 points for "I feel that there is a flavor that evokes a herbal green sensation strongly." A higher score indicates a greater enhancement of the herbal green sensation, which is considered desirable.

[0048] Here, "herbal greenness" refers not to a simple spiciness based on sotolon, as indicated in the table, but to a herbal greenness (a refreshing, herbaceous aroma) that arises from the combination of sotolon and cineole.

[0049] (Smooth aftertaste: Evaluation criterion) The evaluation of smooth aftertaste (indicated in the table as "Is there a smooth and lingering aftertaste?") was based on a baseline of 1 point for samples 1-3. A score of -2 points was given for "I don't feel that there is a smooth and lingering aftertaste," -1 point for "I feel that there is a slight smooth and lingering aftertaste," 0 points for "I feel that there is a smooth and lingering aftertaste," +1 point for "I feel that there is a smooth and lingering aftertaste somewhat strongly," and +2 points for "I feel that there is a smooth and lingering aftertaste strongly." A higher score indicates a more enhanced and desirable smooth aftertaste.

[0050] Here, "smooth aftertaste" refers to the flavor in the aftertaste, as shown in the table. A higher score indicates a smooth aftertaste with a lingering aftertaste. Conversely, a lower score indicates an unpleasant aftertaste with a quickly disappearing aftertaste.

[0051] (Pleasant drinking experience: Evaluation criteria) The evaluation of a pleasant drinking experience (indicated in the table as "Is a smooth, pleasant drinking experience provided?") was based on a baseline of 1 point for samples 1-3. A score of -2 points was given for "Do not feel that a smooth, pleasant drinking experience is provided," -1 point for "Slightly feel that a smooth, pleasant drinking experience is provided," 0 points for "Feel that a smooth, pleasant drinking experience is provided," +1 point for "Somewhat strongly feel that a smooth, pleasant drinking experience is provided," and +2 points for "Strongly feel that a smooth, pleasant drinking experience is provided." A higher score indicates a greater enhancement of the pleasant drinking experience, which is considered desirable.

[0052] Here, "pleasant drinking experience" refers to a smooth and pleasant drinking experience without any harshness, as indicated in the table. If you experience any harshness while drinking the sample, resulting in an unpleasant drinking experience, the score will be lower.

[0053] The table shows the content of each component in the sample, along with the results of each evaluation. The numerical values ​​and indicators for each component shown in the table represent the content and indicators in the final product.

[0054] [Table 1]

[0055] [Table 2]

[0056] (Review of results) Samples 1-1 to 1-5 in Table 1 show the results of varying the sotolon content while keeping the cineole content constant. First, comparing Sample 1-1 with Samples 1-2 to 1-5, it was confirmed that the inclusion of sotolon and cineole produced five effects: enhanced herbal greenness, reduced bitterness and grittiness, enhanced mildness and smoothness, enhanced smooth finish, and enhanced pleasant drinking experience. Furthermore, the results from samples 1-2 to 1-5 confirmed that each of the five effects was enhanced as the sotolon content increased. However, it was also confirmed that if the sotolon content increased too much, each of the five effects was slightly weakened. Considering all evaluations, among samples 1-1 to 1-5, samples 1-2 to 1-5 (especially samples 1-3 to 1-4) yielded favorable results.

[0057] Samples 2-1 to 2-5 in Table 1 show the results when the cineole content was varied while a constant amount of sotolon was included. The results from samples 2-1 to 2-5 confirmed that each of the five effects was enhanced as the cineole content increased. However, it was also confirmed that when the cineole content increased too much, some effects (such as the enhancement of mildness and smoothness) were slightly weakened. Considering all evaluations, while samples 2-1 to 2-5 all yielded favorable results, samples 2-3 to 2-5 showed particularly favorable results.

[0058] Table 2 shows samples 3-1 to 3-3, which represent the results when the alcohol content is varied. The results from samples 3-1 to 3-3 show that although the strength of each effect varies slightly depending on the alcohol content, as is clear when compared with the results from sample 1-1, all five effects are exhibited regardless of the alcohol content.

[0059] Table 2, samples 4-1 to 4-3, shows the results when the sweetener content is varied. The results from samples 4-1 to 4-3 show that although the strength of each effect varies slightly depending on the sweetener content, as is clear when compared with the results from sample 1-1, all five effects are exhibited regardless of the sweetener content.

[0060] Table 2 shows samples 5-1 to 5-3, which represent the results when the acidity is varied. The results from samples 5-1 to 5-3 show that although the strength of each effect varies slightly depending on the acidity, as is clear when compared with the results from sample 1-1, it was confirmed that each of the five effects is exerted regardless of the change in acidity.

[0061] Sample 6-1 in Table 2 shows the results for a sample that simulates the actual product. Comparing the results of Sample 6-1 with those of Sample 1-3, it was confirmed that each of the five effects was exhibited, even when considering the product as a whole.

Claims

1. A beverage containing sotolon and cineole.

2. The beverage according to claim 1, which contains ethanol.

3. The beverage according to claim 1 or claim 2, wherein the sotolon content is 0.10 to 3.00 ppm.

4. The beverage according to claim 1 or claim 2, wherein the cineole content is 0.01 to 1.00 ppm.

5. A beverage according to claim 1 or claim 2, containing a high-intensity sweetener.

6. The beverage according to claim 1 or claim 2, wherein the acidity is 0.20 g / 100 mL or more.

7. The beverage according to claim 1 or claim 2, wherein the sweetener content is 1.00 to 6.00 w / w% in terms of sucrose.

8. A method for producing a beverage, comprising a step of adding sotolon and cineole.

9. A method for enhancing the flavor of a beverage by increasing its herbal green characteristics, A method for improving the flavor of a beverage, including a step of incorporating sotolon and cineole.

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