Citrus-flavored alcoholic beverage

Abstract

To provide a beverage that maintains the desirable flavor characteristic of citrus-flavored alcoholic beverages while suppressing the off-flavors associated with spoilage. [Solution] The citrus-flavored alcoholic beverage of the present invention contains one or more selected from carvone, menthyl acetate, and menthone.

Description

Technical Field

[0004]

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

Background Art

[0002] Citrus-flavored alcoholic beverages are widely favored as beverages that can obtain high palatability due to the synergistic effect of the balance of sweetness and sourness unique to citrus, refreshingness, freshness, etc., and the complex flavor, clarity, and balance of sweetness and sourness characteristic of alcohol. Citral, limonene, etc. are known as one of the aroma components having a citrus flavor, and beverages having a citrus flavor have been developed by adding such aroma components to beverages and the like. On the other hand, it is known that the chemical structure of the aroma component having a citrus flavor changes due to external factors such as heat, light, oxygen, acidity, etc. or factors over time, and it is likely to have an off-odor.

[0003] For example, Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2016-198081) discloses a beverage or the like in which limonene is combined with one or more polyphenol components selected from the group consisting of proanthocyanidins, ellagitannins, and gallotannins in terms of effectively maintaining the aroma of limonene. Further, Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2015-180715) discloses using menthol as a masking agent for the off-odor of citral or citral-containing products.

[0004] Incidentally, beverages containing menthyl acetate, menthone, and carvone are known, for example, those described in Patent Documents 3 to 5. Specifically, Patent Document 3 (Japanese Unexamined Patent Publication No. 2002-119264) discloses a non-alcoholic fruit beverage containing fruit components, menthol, and organic acid menthol esters such as menthyl acetate. Patent Document 4 (Japanese Unexamined Patent Publication No. 2005-143461) discloses a non-alcoholic fruit juice beverage containing menthone or the like as a cooling agent. Patent Document 5 (Japanese Unexamined Patent Publication No. 2020-178603) discloses a beer-flavored beverage containing linalool and carvone in predetermined amounts. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2016-198081 [Patent Document 2] Japanese Patent Publication No. 2015-180715 [Patent Document 3] Japanese Patent Publication No. 2002-119264 [Patent Document 4] Japanese Patent Publication No. 2005-143461 [Patent Document 5] Japanese Patent Publication No. 2020-178603 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] However, while the technologies disclosed in Patent Documents 1 and 2 focus on suppressing off-flavors, there was room for improvement in suppressing off-flavors in citrus-flavored alcoholic beverages while maintaining a good citrus flavor. Furthermore, the technologies disclosed in Patent Documents 3 to 5 did not focus on citrus-flavored alcoholic beverages, nor did they investigate how to suppress off-flavors while maintaining a good citrus flavor. In other words, the present invention has been made in view of the above circumstances, and aims to suppress the off-flavor of a citrus-flavored alcoholic beverage while maintaining a good flavor characteristic of such beverages. [Means for solving the problem]

[0007] The inventors of the present invention conducted intensive research to solve the aforementioned problems and discovered that combining menthyl acetate, menthone, and carvone with citrus-flavored alcoholic beverages is effective, thus completing the present invention. In other words, the present invention provides the following citrus-flavored alcoholic beverages.

[0008] [1] A citrus-flavored alcoholic beverage containing one or more of the following: carvone, menthyl acetate, and menthone. [2] The citrus-flavored alcoholic beverage according to [1], wherein the concentration of the carvone is 0.01 to 1000 ppm. [3] The citrus-flavored alcoholic beverage according to [1] or [2], wherein the concentration of menthyl acetate is 0.01 to 1000 ppm. [4] A citrus-flavored alcoholic beverage according to any one of [1] to [3], wherein the concentration of menthone is 0.01 to 1000 ppm. [5] A citrus-flavored alcoholic beverage containing citrus juice, as described in any one of items [1] to [4]. [6] A citrus-flavored alcoholic beverage according to any one of [1] to [5], having a fruit juice content (straight equivalent) of 1 to 20% by mass. [7] The citrus-flavored alcoholic beverage according to any one of [1] to [6], wherein the citrus-flavored citrus is one or more selected from lemon, grapefruit, and lime. [8] A citrus-flavored alcoholic beverage as described in any one of [1] to [7], having a citric acid content of 0.15 to 0.75 g / 100 ml. [9] A citrus-flavored alcoholic beverage as described in any one of [1] to [8], comprising one or two selected from limonene and citral.

[10] A citrus-flavored alcoholic beverage according to any one of [1] to [9], wherein component (A) is selected from one or more of carvone, menthyl acetate, and menthone, and component (B) is selected from one or more of limonene and citral, and the concentration of component (A) (ppm) relative to the concentration of component (B) (ppm) ((A) / (B)) is 0.0001 to 10000.

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

[10] , wherein the sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is between 4 and 50.

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

[11] , having an alcohol content of 0.1 to 15 volumes / vol.

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

[12] , having an extract content of 1 to 10 g / 100 ml.

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

[13] .

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

[14] .

[0009] According to the present invention, it is possible to suppress the off-flavor of a citrus-flavored alcoholic beverage while maintaining a good flavor characteristic of such beverages. [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, "alcoholic beverage" means a beverage with an alcohol content of 1 volume / volt% or more. Alcoholic beverages generally refer to alcoholic drinks, and specifically include vodka, shochu, rum, whiskey, brandy, sake, fruit wine, wine, cocktails, beer, chuhai, and sours.

[0012] In this specification, the "good flavor characteristic of a citrus-flavored alcoholic beverage" is intended to mean that a high palatability can be obtained through the synergistic effect of the balance between the sweetness and sourness peculiar to citrus, refreshment, freshness, etc., and the complex flavor, clarity, and balance between sweetness and sourness characteristic of alcohol. Also, the "refreshment desired in citrus-flavored alcohol" is intended to mean that, among the good flavors characteristic of a citrus-flavored alcoholic beverage, the balance between refreshment such as refreshment and clarity, the citrus flavor, and the alcohol flavor is at a higher level.

[0013] <Citrus-flavored alcoholic beverage> The citrus-flavored alcoholic beverage of this embodiment is a beverage containing one or more selected from carvon, menthyl acetate, and menthone (hereinafter, also simply referred to as "beverage"). Thereby, while maintaining the good flavor of the citrus-flavored alcoholic beverage, its off-odor can be suppressed. Although the details of how such an effect is obtained are not clear, it is considered as follows. Menthyl acetate, menthone, and carvon are all known as aroma components that provide a sense of coolness or coldness, and the off-odor of citrus is known as a chemical-like odor, a sharp odor, etc. It is considered that the aroma of menthyl acetate, menthone, and carvon can effectively mask such an off-odor of citrus-based. In addition, the sense of coolness or coldness due to menthyl acetate, menthone, and carvon has good compatibility with the refreshment and clarity of citrus, so it is considered that a good citrus flavor can be maintained and the refreshment desired in citrus-flavored alcohol can also be obtained.

[0014] [Citrus flavor] The beverage of this embodiment is one in which the flavor of citrus fruits or citrus juice can be felt when consumed. The citrus flavor of the beverage can be obtained by using the citrus juice or citrus pulp described later, using a citrus flavor, or the like. <000009​​"Citrus fruits" refer to the fruits of plants belonging to the subfamily Citroideae of the family Rutaceae. Specifically, they include oranges such as navel oranges, Valencia oranges, and blood oranges; mandarins such as unshu mikan, mandarin oranges, ponkan, kishu mikan, ankol, dangelin, kouji, sekuwasha, tachibana, and shiranuhi; hybrid citrus fruits such as natsudaidai, hassaku, hyuga natsu, sanbokan, kawauchi bankan, kinukawa, and nart; tangor-tangelo fruits such as tankan, iyokan, marcot, kiyomi, aurand, mineola, and seminole; limes such as Mexican lime and Tahiti lime; lemons such as Lisbon lemon, Eureka lemon, Diamante, and etrog; buntans such as bampeiyu and tosa buntan; grapefruit fruits such as Duncan, Marsh, Thomson, and Ruby Red; yuzu fruits such as yuzu, kabosu, sudachi, hanayu, and kizu; and kumquats such as kinkan and karatachi. Among them, the beverage of the present embodiment is preferably a beverage exhibiting a flavor obtained from one or more selected from lemon, grapefruit, and lime.

[0016] Hereinafter, the components contained in the beverage of the present embodiment will be described.

[0017] [Carvone] Carvone is 2-methyl-5-(1-methylethenyl)-2-cyclohexenone and is known as a component of fragrances.

[0018] The concentration (ppm) of carvone is preferably 0.01 ppm or more, more preferably 0.02 ppm or more, still more preferably 0.05 ppm or more, and even more preferably 0.08 ppm or more from the viewpoint of maintaining a good flavor of the citrus-flavored alcoholic beverage and a refreshing feeling desired for the citrus-flavored alcohol while suppressing off-odors. The concentration (ppm) of carvone is preferably 300 ppm or less, more preferably 200 ppm or less, still more preferably 100 ppm or less from the viewpoint of suppressing off-odors and enhancing the good flavor of the citrus-flavored alcoholic beverage.

[0019] [Menthyl acetate] Menthyl acetate is a compound also known as 5-methyl-2-(1-methylethyl)cyclohexanol acetate.

[0020] The concentration of menthyl acetate (ppm) is preferably 0.01 ppm or higher, more preferably 0.05 ppm or higher, and even more preferably 0.1 ppm or higher, in order to maintain the good flavor and refreshing sensation desired in citrus-flavored alcoholic beverages while suppressing off-flavors. The concentration (ppm) of menthyl acetate is preferably 1000 ppm or less, more preferably 500 ppm or less, and even more preferably 300 ppm or less, followed by 200 ppm or less, in order of preference, from the standpoint of suppressing off-flavors while enhancing the good flavor of citrus-flavored alcoholic beverages.

[0021] [Menton] Menthone's UPAC name is (2S,5R)-trans-2-isopropyl-5-methylcyclohexane-1-one.

[0022] The concentration of menthone (ppm) is preferably 0.01 ppm or higher, more preferably 0.02 ppm or higher, even more preferably 0.05 ppm or higher, and even more preferably 0.08 ppm or higher, in order to suppress off-flavors while maintaining the good flavor and refreshing sensation desired in citrus-flavored alcoholic beverages. The concentration of menthone (ppm) is preferably 300 ppm or less, more preferably 200 ppm or less, and even more preferably 100 ppm or less, in order to suppress off-flavors while enhancing the good flavor of citrus-flavored alcoholic beverages.

[0023] Carvone, menthyl acetate, and menthone may be used individually or as part of a mixture with flavors, etc.

[0024] Furthermore, the beverage of this embodiment preferably contains one or two compounds selected from limonene and citral. This allows for the refreshing sensation desired in citrus-flavored alcohol while enhancing the citrus flavor, and also provides a more pronounced effect in suppressing off-flavors.

[0025] [Limonene] Limonene is one of the aromatic compounds that gives off a citrus flavor, and it is known that deterioration can result in an off-odor. The concentration of limonene (ppm) is not particularly limited, as long as a good citrus flavor is obtained; for example, it may be 0.01 to 5000 ppm.

[0026] [Citral] Citral is one of the aromatic compounds that gives off a citrus flavor, and it is known that deterioration can result in an off-odor. The concentration of citral (ppm) is not particularly limited, as long as a good citrus flavor is obtained; for example, it may be 0.01 to 5000 ppm.

[0027] Limonene and citral may be used individually, as part of a mixture with flavors, or as components found in citrus fruit juices.

[0028] Furthermore, when one or more substances selected from carvone, menthyl acetate, and menthone are used as component (A), and one or more substances selected from limonene and citral are used as component (B), the ratio of the concentration of component (A) (ppm) to the concentration of component (B) ((A) / (B)) is preferably 0.0001 to 10000, more preferably 0.0002 to 5000, and even more preferably 0.0005 to 1000. This makes it possible to suppress off-flavors while maintaining the good flavor and refreshing sensation desired in citrus-flavored alcoholic beverages.

[0029] The concentrations of carvone, menthyl acetate, menthone, citral, and limonene 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 is not impaired 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, colorants, diluents, antioxidants, and thickening stabilizers.

[0031] [Fruit juice] The beverage of this embodiment may contain fruit juice. 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 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, and even more preferably 5% by mass or less, in order to suppress off-flavors. On the other hand, in order to obtain a citrus juice flavor, the juice content (in terms of straight juice) is preferably 0.5% by mass or more, and more preferably 1% by mass or more. Furthermore, the beverage of this embodiment may contain no fruit juice (fruit juice content of 0.0%). According to the beverage of this embodiment, a good citrus flavor can be maintained even if the fruit juice content is low or no fruit juice at all.

[0032] The fruit juice should preferably be citrus juice. This allows for an improved alcoholic character while maintaining a good citrus flavor. In particular, it is preferable to use one or more types selected from grapefruit juice, lemon juice, and lime juice, with lemon juice being more preferable.

[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] Examples of fragrances include natural and synthetic fragrances. Specifically, it is preferable to include fruit flavors, and more preferably citrus flavors. Examples of known citrus flavors include limonene, citral, linalool, pinene, and geranial. These may be used individually or in combination of two or more.

[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. 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 preferably 0.1 volume / volt% or higher, more preferably 0.2 volume / volt% or higher, even more preferably 0.3 volume / volt% or higher, and more preferably 0.5 volume / volt% or higher. On the other hand, the alcohol concentration is preferably 15 vol / vol% or less, more preferably 10 vol / vol% or less, and more preferably 9 vol / vol% or less. By setting the alcohol concentration above the lower limit mentioned above, the deliciousness of the citrus-flavored alcoholic beverage can be improved. On the other hand, by keeping the alcohol concentration below the above upper limit, it becomes easier to maintain a good citrus flavor and obtain the refreshing sensation desired in citrus-flavored alcoholic beverages.

[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] [sugar content] The sugar content (g / 100ml) is preferably 2g / 100ml or more, and more preferably 3g / 100ml or more. On the other hand, the sugar content (g / 100ml) is preferably 7g / 100ml or less, and more preferably 6g / 100ml or less. By setting the sugar content above the lower limit mentioned above, a good balance of acidity and sweetness is achieved, resulting in a taste that is both characteristic of alcohol and delicious as a citrus-flavored alcoholic beverage. On the other hand, by keeping the sugar content below the above upper limit, it is possible to suppress excessive sweetness, achieve a good balance between acidity and sweetness, and obtain the characteristics of alcohol while also gaining the deliciousness of a citrus-flavored alcoholic beverage.

[0050] The sugar content (g / 100ml) is expressed in Brix units and refers to the amount of soluble solids measured at 20°C using a refractometer or sugar refractometer (for example, the digital refractometer Rx-5000 (manufactured by Atago)). The sugar content can be adjusted, for example, by the sugars mentioned above.

[0051] [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 0.45g / 100ml or less. By keeping the acidity above the lower limit mentioned above, the deterioration of the beverage is suppressed, a good balance of sourness and sweetness is achieved, and the deliciousness of the citrus-flavored alcoholic beverage is obtained. On the other hand, by keeping the acidity below the above upper limit, it is possible to prevent the acidity from becoming too strong, maintain a good balance between sourness and sweetness, and preserve the deliciousness of the citrus-flavored alcoholic beverage.

[0052] The citric acidity can be adjusted, for example, by the amount of the aforementioned acidulants, fruit juice, and other various ingredients.

[0053] 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

[0054] The sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is preferably 4 to 50, more preferably 10 to 35, and even more preferably 15 to 25. By keeping the sugar-acid ratio within the above numerical range, a good balance of sourness and sweetness can be achieved, enhancing the citrus-flavored alcoholic beverage characteristics.

[0055] [pH] The pH of the beverage in this embodiment at 20°C is preferably 2.8 to 4.6, preferably 3.0 to 4.0, and more preferably 3.1 to 3.4. By setting the pH within the above numerical range, it becomes easier to obtain a good flavor for citrus-flavored alcoholic beverages.

[0056] 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.

[0057] [Extracts] In this embodiment, the beverage preferably has an extract content of 1 to 10% by mass / volume, and more preferably 2 to 8% by mass / volume, in order to maintain the good flavor of the citrus-flavored alcoholic beverage while suppressing off-flavors. Furthermore, by keeping the extract content below the above upper limit, the good flavor of the citrus-flavored alcoholic beverage can be maintained.

[0058] Extract content refers to the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees Celsius. Furthermore, the extract content of alcoholic beverages 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.

[0059] [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.

[0060] 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.

[0061] 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.

[0062] [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.

[0063] <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 a step of mixing one or more substances selected from carvone, menthyl acetate, and menthone.

[0064] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0065] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0066] (1) Measurement Limonene and citral were analyzed using the following protocol. [Limonene] • Pre-treatment; 5 g of the sample was weighed and diluted to a total volume of 50 g with distilled water. 10 ml of the diluted sample was added to a 20 ml vial, and 100 μl of 200 ppm limonene (internal standard) was added. 100 μl of ethanol was added, and the sample was subjected to gas chromatography analysis. • Gas chromatography conditions Column; DB-WAX (60m x 0.25mm; 0.25μm) Oven temperature: 40°C (3 min) → 10°C / min → 230°C (1 min) Carrier gas: Helium 1.2 ml / min Injection temperature: 250℃ Injection volume: 1.0 ml (split ratio 50:1) Detection; MS SIM mode

[0067] [Citral] • 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

[0068] (2) Sensory evaluation The obtained beverages were stored under the conditions shown in Tables 1-21. Subsequently, five engineers skilled in beverage development and evaluation tasted them (at 8°C) and compared them to a control product (an undeteriorated product stored at 4°C) for "citrus deterioration aroma," "deliciousness as a citrus-flavored alcoholic beverage," and "refreshing sensation desired in citrus-flavored alcohol." These were evaluated according to the following evaluation criteria (7-point scale; 1-7 points), and the average value was calculated. For the control product, the "citrus deterioration aroma" was rated at 1 point, and the "deliciousness as a citrus-flavored alcoholic beverage" was rated at 7 points.

[0069] • Evaluation criteria "Degraded citrus scent" 1 point; the citrus scent is very weak. 2 points; weak citrus scent. 3 points; the citrus scent is slightly weak. 4 points; the citrus scent is neither too weak nor too strong. 5 points; the citrus scent is slightly strong. 6 points; strong citrus scent of spoiled fruit. 7 points; the citrusy, spoiled smell is very strong.

[0070] "Delicious as a citrus-flavored alcoholic beverage" 1 point; not very tasty as a citrus-flavored alcoholic beverage. 2 points; not tasty as a citrus-flavored alcoholic beverage. 3 points; not very tasty as a citrus-flavored alcoholic beverage. 4 points; as a citrus-flavored alcoholic beverage, it's neither particularly tasty nor unattractive. 5 points; moderately tasty as a citrus-flavored alcoholic beverage. 6 points; Delicious as a citrus-flavored alcoholic beverage. 7 points; a very tasty citrus-flavored alcoholic beverage.

[0071] "The refreshing sensation desired in citrus-flavored alcohol." 1 point; the refreshing sensation expected from citrus-flavored alcohol is very weak. 2 points; the refreshing sensation expected from a citrus-flavored alcohol is weak. 3 points; the refreshing sensation expected from a citrus-flavored alcoholic beverage is somewhat weak. 4 points; The refreshing sensation expected from a citrus-flavored alcohol is neither too weak nor too strong. 5 points; the refreshing sensation expected from a citrus-flavored alcohol is a little too strong. 6 points; It has a strong refreshing quality, which is desirable in citrus-flavored alcohol. 7 points; The refreshing sensation desired in citrus-flavored alcohol is very strong.

[0072] (3) Examples and Comparative Examples Using the following ingredients, brewing alcohol, fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, carvone, menthone, menthyl acetate, limonene (lemon flavoring), citral (lemon flavoring), and clear concentrated lemon juice were mixed to achieve the values ​​shown in Tables 1 to 21, and carbon dioxide gas was sealed in to prepare each beverage (2.3 gas volume) as shown in each table.

[0073] (raw materials) • Clear concentrated lemon juice; limonene 0.0 ppm, citral 0.01 ppm

[0074] Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in the respective tables.

[0075] In the table below, acidity refers to citric acidity (g / 100ml), and alcohol content "v / v%" refers to alcohol volume concentration (volume / volume%).

[0076] [Experiment 1] Verification of the effects of carvone Table 1 shows the results of the verification of the effect of lemon flavoring 1 (limonene alone) on degradation. Table 2 shows the results of the verification of the effect of lemon flavoring 2 (citral alone) on degradation. Table 3 shows the results of the verification of the effect on degradation when lemon flavorings 1 and 2 are used together. Table 4 shows the results of the verification of the effect on deterioration when lemon juice is included. Table 5 shows the results of the verification of the effect on deterioration when alcohol is included. Table 6 shows the results of the verification of the effect on deterioration when acidity is varied. Table 7 shows the results of the verification of the effect on deterioration when the extract content is varied.

[0077] [Table 1]

[0078] [Table 2]

[0079] [Table 3]

[0080] [Table 4]

[0081] [Table 5]

[0082] [Table 6]

[0083] [Table 7]

[0084] [Experiment 2] Verification of the effect of menthyl acetate Table 8 shows the results of the verification of the effect of lemon flavoring 1 (limonene alone) on degradation. Table 9 shows the results of the verification of the effect of lemon flavoring 2 (citral alone) on degradation. Table 10 shows the results of the verification of the effect on degradation when lemon flavorings 1 and 2 are used together. Table 11 shows the results of the verification of the effect on deterioration when lemon juice is included. Table 12 shows the results of the verification of the effect on deterioration when alcohol is included. Table 13 shows the results of the verification of the effect on deterioration when acidity is varied. Table 14 shows the results of the verification of the effect on deterioration when the extract content is varied.

[0085] [Table 8]

[0086] [Table 9]

[0087] [Table 10]

[0088] [Table 11]

[0089] [Table 12]

[0090] [Table 13]

[0091] [Table 14]

[0092] [Experiment 3] Verification of the effects of menthone Table 15 shows the results of the verification of the effect on the degradation of lemon flavoring (limonene alone). Table 16 shows the results of the verification of the effect of lemon flavoring 2 (citral alone) on degradation. Table 17 shows the results of the verification of the effect on degradation when lemon flavorings 1 and 2 are used together. Table 18 shows the results of the verification of the effect on deterioration when lemon juice is included. Table 19 shows the results of the verification of the effect on deterioration when alcohol is included. Table 20 shows the results of the verification of the effect on deterioration when acidity is varied. Table 21 shows the results of the verification of the effect on deterioration when the extract content is varied.

[0093] [Table 15]

[0094] [Table 16]

[0095] [Table 17]

[0096] [Table 18]

[0097] [Table 19]

[0098] [Table 20]

[0099] [Table 21]

Claims

1. A citrus-flavored alcoholic beverage containing one or more of the following: carvone, menthyl acetate, and menthone.

2. The citrus-flavored alcoholic beverage according to claim 1, wherein the concentration of the carvone is 0.01 to 1000 ppm.

3. The citrus-flavored alcoholic beverage according to claim 1, wherein the concentration of menthyl acetate is 0.01 to 1000 ppm.

4. The citrus-flavored alcoholic beverage according to claim 1, wherein the concentration of menthone is 0.01 to 1000 ppm.

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

6. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, wherein the fruit juice content (straight equivalent) is 1 to 20% by mass.

7. The citrus-flavored alcoholic beverage according to any one of claims 1 to 4, wherein the citrus-flavored citrus is one or more selected from lemon, grapefruit, and lime.

8. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, wherein the citric acid content is 0.15 to 0.75 g / 100 ml.

9. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, comprising one or two selected from limonene and citral.

10. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, wherein one or more components selected from carvone, menthyl acetate, and menthone are component (A), and one or more components selected from limonene and citral are component (B), and the ratio of component (A) (ppm) to component (B) ((A) / (B)) is 0.0001 to 10000.

11. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, wherein the sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is 4 to 50.

12. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, wherein the alcohol content is 0.1 to 15 volumes / volume %.

13. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, wherein the extract content is 1 to 10 g / 100 ml.

14. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, comprising carbon dioxide.

15. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, which is a bottled beverage.

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