Alcoholic beverages containing tomato juice

Abstract

The objective of this invention is to achieve a refreshing drinking experience, umami, and the unique flavor of tomato juice in a food-pairing alcoholic beverage containing tomato juice, while reducing the amount of tomato juice. [Solution] We have found that by adjusting the ratio of trans-2-hexenal and / or cis-3-hexen-1-ol to the amount of tomato juice in the beverage, as well as the glutamic acid content in the beverage, it is possible to provide an alcoholic beverage that balances a refreshing taste with umami and the unique flavor of fruit juice.

Description

Technical Field

[0001] The present invention relates to a beverage containing tomato juice. In particular, it relates to a tomato juice-containing alcoholic beverage that has a refreshing drinking feeling, umami, and a flavor peculiar to juice, and is suitable for various meals.

Background Art

[0002] Tomatoes are rich in glutamic acid and are a popular vegetable. Although the demand for beverages using tomatoes is increasing, there are consumers who say "I like tomatoes but dislike tomato juice" because the original deliciousness of tomatoes is lost during processing, and unpleasant odors such as a green smell and a heating smell may be emphasized. It is known that these unpleasant odors such as a green smell and a heating smell are derived from components such as trans-2-hexenal and cis-3-hexen-1-ol. For example, trans-2-hexenal is also known as the main component of the stink bug smell.

[0003] Regarding these problems, Patent Document 1 discloses a method for producing a tomato beverage including performing a decolorization treatment after microfiltration or ultrafiltration. Patent Document 2 discloses a tomato juice-containing beverage in which the green smell (hexenal smell) is suppressed by adding polyphenols. Patent Document 3 discloses a method for producing a fermented tomato beverage including a step of adding wine yeast to a mixture containing a tomato raw material containing pulp and fermenting it, and then removing the yeast and pulp.

[0004] In recent years, when investigating the frequency of drinking various alcoholic beverages such as beer, chu-hi, whiskey, shochu, sake, and wine in what scenes, the frequency of drinking during meals is high for any alcoholic beverage. There is a demand for alcoholic beverages during meals to help enjoy meals.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] For alcoholic beverages to be enjoyed with meals, it is preferable that they have a clean, refreshing taste. However, in alcoholic beverages that contain fruit juice, reducing the fruit juice content results in a cleaner taste, but also a lack of umami and other flavors, as well as the unique aroma of the fruit juice.

[0007] The object of the present invention is to provide a food-pairing alcoholic beverage containing tomato juice that has a refreshing taste and a good balance of umami, while reducing the amount of tomato juice, and possessing a flavor similar to that of fresh tomatoes. [Means for solving the problem]

[0008] As a result of diligent research to solve the above problems, the inventors have found that by adjusting the ratio of trans-2-hexenal and / or cis-3-hexen-1-ol content to the amount of tomato juice in the beverage, and the ratio of glutamic acid content to the amount of tomato juice in the beverage, it is possible to provide an alcoholic beverage with a refreshing taste and a good balance of umami, and a flavor similar to that of fresh tomatoes.

[0009] In other words, the present invention is not limited to these, but includes the following embodiments. [1] A beverage containing tomato juice, and the following: (A) The amount of tomato juice in the beverage is 20 w / v% or less; (B) The ratio of trans-2-hexenal (T2H) content (ppm) in the beverage to the amount of tomato juice (w / v%) is 0.01 or more, and / or the ratio of cis-3-hexen-1-ol (C3H1) content (ppm) in the beverage to the amount of tomato juice (w / v%) is 0.04 or more; (C) The ratio of the amount of glutamic acid in the beverage (mg / 100mL) to the amount of tomato juice (w / v%) is 2.0 or more; and (D) The alcohol content in the beverage is 10 v / v% or less. The beverage that satisfies the requirements. [2] Furthermore, see below: (E) Contains a sweetener, and the sweetness derived from the sweetener is 5.0 or less. A beverage as described in [1] that satisfies the following conditions. [3] The beverage according to [1] or [2], containing a liquor in which freeze-dried and crushed tomato fruit has been steeped. [4] A method for producing a beverage containing tomato juice, comprising the following steps: (a) A step of adjusting the amount of tomato juice in the beverage to 20 w / v% or less; (b) A step of adjusting the ratio of trans-2-hexenal (T2H) in the beverage to the amount of tomato juice (w / v%) to 0.01 or more, and / or adjusting the ratio of cis-3-hexen-1-ol (C3H1) in the beverage to the amount of tomato juice (w / v%) to 0.04 or more; (c) A step of adjusting the ratio of the amount of glutamic acid in the beverage (mg / 100mL) to the amount of tomato juice (w / v%) to 2.0 or more; and (d) A process to adjust the alcohol content of the beverage to 10 v / v% or less. The method, including the method described above. [5] The aforementioned beverage is as follows: (e) Contains a sweetener, and the sweetness derived from the sweetener is 5.0 or less. The method described in [4] that satisfies the requirements. [6] The method according to [4] or [5], wherein the beverage contains a liquor made from freeze-dried and crushed tomato fruit. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a beverage containing tomato juice that has a refreshing taste and a well-balanced umami flavor, while reducing the amount of tomato juice, and possessing a flavor similar to that of fresh tomatoes. Surprisingly, components such as trans-2-hexenal and cis-3-hexen-1-ol, which were conventionally known to be the cause of unpleasant odors such as the grassy or heated smell of tomatoes, play a role in the beverage of the present invention as fresh and desirable aroma components unique to tomatoes, giving the beverage a fresh flavor. [Modes for carrying out the invention]

[0011] The present invention will be described in detail below. Unless otherwise specified, "ppm" as used herein means ppm in weight / volume (w / v), which is synonymous with "mg / L". <1. Beverages containing tomato juice> In one aspect, the present invention relates to a beverage containing tomato juice, which, while reducing the tomato juice content, adjusts the ratio of trans-2-hexenal and / or cis-3-hexen-1-ol to the amount of tomato juice, as well as the ratio of glutamic acid to the amount of tomato juice, thereby providing a refreshing taste and a well-balanced umami flavor, similar to that of fresh tomatoes. 1-1. Tomato juice The "tomato juice" used in the present invention may be in any form, including straight juice obtained by squeezing tomato fruits, diluted juice obtained by diluting the straight juice with an appropriate solvent, concentrated juice obtained by concentrating the straight juice by an appropriate method, and concentrated and reconstituted juice obtained by adding water to the concentrated juice to return it to the same concentration as the straight juice. These tomato juices may be clear juices or semi-transparent juices in which part or all of the juice has been clarified, or they may be cloudy juices that have not been clarified. Also, whole fruit juices obtained by crushing the whole fruit including the outer skin of the tomato and removing only particularly coarse and rigid solids such as seeds, fruit purees obtained by straining the fruits, or extracted juices obtained by crushing the fruits or dried fruits as needed and extracting them with an appropriate solvent can also be used. Additionally, lactic acid-fermented tomato liquid obtained by fermenting the above various juices with lactic acid bacteria may be used as the tomato juice of the present invention.

[0012] In the present invention, the tomatoes used to obtain tomato juice are not particularly limited as long as they are varieties generally used for the production of tomato processed products such as tomato juice, tomato puree, tomato paste, etc., and one or more of them can be used in combination. Representative varieties include San Marzano, Roma, Pearl, Kurikoma, Furikoma used for processing, in addition to First, Momotaro, Fukuju, World First, Toyotama, Kurihara, Sakae, Gunma, Ichihara Wase, Comet, Prince of Wales, cherry tomatoes, etc. for raw consumption. Also, the above tomatoes can be used, for example, in their original form, frozen, crushed, or dried, or in a form where they have been stored for a certain period.

[0013] For the purpose of the present invention to provide a beverage that reduces the content of tomato juice while achieving both a refreshing drinking feeling and umami, the amount of tomato juice contained in the beverage of the present invention is preferably 20 w / v% or less, preferably 5 w / v% or less, preferably 2 w / v% or less, and preferably 0.5 w / v% in terms of the straight juice conversion concentration. If the amount of tomato juice in the beverage of the present invention is less than 0.1 w / v%, there is a problem that the flavor peculiar to tomato juice is insufficient. In the present invention, the content of tomato juice is taken as the value converted to the amount of straight tomato juice (5%, Brix = 5). For example, when using concentrated tomato juice, the tomato juice content when 10 w / v% of concentrated tomato juice with Brix = 20 is blended is 40 w / v%. 1-2. Trans-2-hexenal, cis-3-hexen-1-ol, glutamic acid The beverage of the present invention can provide a beverage with a refreshing drinking feeling and an excellent balance of umami, and having a flavor like fresh tomatoes, by adjusting trans-2-hexenal and / or cis-3-hexen-1-ol, and glutamic acid to specific ratios with respect to the amount of tomato juice, while reducing the content of tomato juice.

[0014] Trans-2-hexenal (T2H) and cis-3-hexen-1-ol (C3H1) are also called green leaf alcohol and are both components contained in tomatoes. However, in conventional tomato processed foods, they are also known as the cause of unpleasant odors such as the green smell and heating smell of tomatoes. In the present invention, trans-2-hexenal and / or cis-3-hexen-1-ol are contained in specific ratios with respect to the amount of tomato juice, thereby playing the role of fresh and preferable aroma components peculiar to tomatoes and giving the beverage a fresh fragrance. Trans-2-hexenal and cis-3-hexen-1-ol contained in the beverage of the present invention can be quantified using a mass spectrometry method (GC-MS) using a commercially available gas chromatography-mass spectrometer, etc.

[0015] The trans-2-hexenal and / or cis-3-hexen-1-ol contained in the beverage of the present invention may be trans-2-hexenal and / or cis-3-hexen-1-ol derived from tomato juice, or it may be commercially available or synthetic trans-2-hexenal and / or cis-3-hexen-1-ol.

[0016] In addition to adjusting the content of trans-2-hexenal and / or cis-3-hexen-1-ol, the beverage of the present invention can provide a beverage with a refreshing taste and a well-balanced umami flavor, resembling that of fresh tomatoes, by adjusting the ratio of glutamic acid content to tomato juice content to a specific ratio. The glutamic acid content in the beverage of the present invention can be quantified as glutamic acid using a commercially available high-performance liquid chromatograph (HPLC) or the like.

[0017] The glutamic acid contained in the beverage of the present invention may be glutamic acid derived from tomato juice, commercially available or synthetic glutamic acid, or an additive containing glutamic acid (for example, a seasoning such as monosodium glutamate).

[0018] The method for adjusting the content of trans-2-hexenal, cis-3-hexen-1-ol, and glutamic acid in the beverage of the present invention is not particularly limited, as long as it can adjust the content of these substances to within the predetermined range described above. For example, the amount of tomato juice in the beverage may be adjusted, or the content may be further adjusted by adding commercially available or synthetic trans-2-hexenal, cis-3-hexen-1-ol, and glutamic acid, or an additive containing glutamic acid (for example, a seasoning).

[0019] To obtain the effects of the present invention, it is preferable that the ratio of trans-2-hexenal (ppm) to the amount of tomato juice (w / v%) in the beverage is 0.01 or higher, 0.05 or higher, or 1.0 or higher. There is no particular upper limit to the ratio of trans-2-hexenal (ppm) to the amount of tomato juice (w / v%) in the beverage, but it is preferable that it is 1.2 or lower, or 1.0 or lower. When trans-2-hexenal is included in this content, it is preferable that the glutamic acid content (mg / 100mL) in the beverage be 2 or higher, 16 or higher, or 80 or higher, relative to the amount of tomato juice (w / v%). There is no particular upper limit to the ratio of glutamic acid (mg / 100mL) to the amount of tomato juice (w / v%) in the beverage, but it is preferable that it is 90 or lower, or 80 or lower.

[0020] Furthermore, it is preferable that the ratio of cis-3-hexen-1-ol (ppm) to the amount of tomato juice (w / v%) in the beverage is 0.04 or higher, 0.15 or higher, or 1.0 or higher. There is no particular upper limit to the ratio of cis-3-hexen-1-ol (ppm) to the amount of tomato juice (w / v%) in the beverage, but it is preferable that it is 1.2 or lower, or 1.0 or lower. When cis-3-hexen-1-ol is contained in this amount, it is preferable that the glutamic acid content (mg / 100mL) in the beverage be 2 or higher, 10 or higher, 16 or higher, or 80 or higher, relative to the amount of tomato juice (w / v%). There is no particular upper limit to the ratio of glutamic acid (mg / 100mL) to the amount of tomato juice (w / v%) in the beverage, but it is preferable that it is 90 or lower, or 80 or lower.

[0021] In the beverage of the present invention, trans-2-hexenal and cis-3-hexen-1-ol may be present individually, or both may be present. If the beverage of the present invention contains both trans-2-hexenal and cis-3-hexen-1-ol, it is preferable that the beverage contains, with respect to the amount of tomato juice (w / v%) in the beverage: (i) the ratio of trans-2-hexenal (ppm) is 0.01 to 1.0, the ratio of cis-3-hexen-1-ol (ppm) is 0.04 to 1.0 or less, and the ratio of glutamic acid (mg / 100mL) is 2 to 10; or (ii) the ratio of trans-2-hexenal (ppm) is 0.01 to 1.2, the ratio of cis-3-hexen-1-ol (ppm) is 0.04 to 1.2 or less, and the ratio of glutamic acid (mg / 100mL) is 16 to 70. 1-3. Alcohol content The beverage of the present invention contains alcohol at a rate of 10 v / v% or less, 7 v / v% or less, 5 v / v% or less, 3 v / v% or less, or 1 v / v% or less.

[0022] In this specification, the term "alcohol" means ethanol unless otherwise specified, and does not include alcohol compounds other than ethanol, such as the above-mentioned Aoba alcohol.

[0023] In this specification, "amount of alcohol in a beverage" refers to the percentage (volume %) of the volume concentration of ethanol relative to the beverage. The amount of alcohol in the beverage of the present invention can be measured by any known method, but for example, it can be measured by a vibrating densimeter. Specifically, a sample can be prepared by removing carbon dioxide from the beverage of the present invention by filtration or ultrasonic waves, the prepared sample is subjected to direct-fire distillation, the density of the obtained distillate at 15°C is measured, and the amount can be calculated by converting it using "Table 2 Conversion Table of Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C)," which is an appendix to the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0024] The alcohol used in this invention is not particularly limited in terms of type, manufacturing method, or raw materials. For example, one or more types of drinkable alcohols such as raw material alcohols (neutral spirits made from molasses, grain spirits made from grains, etc.), distilled spirits (shochu, whiskey, brandy, gin, etc.), brewed alcoholic beverages (sake, fruit wine, etc.), sparkling alcoholic beverages, and mixed alcoholic beverages (synthetic sake, sweet fruit wine, liqueur, etc.) can be used. Tomato fruit freeze-dried and macerated alcohol, as described later, may also be used, or the above drinkable alcohols may be used in combination with tomato fruit freeze-dried and macerated alcohol. 1-4. Sweeteners The beverage of the present invention may contain a sweetener. If the beverage of the present invention contains a sweetener, it is preferable that the sweetness derived from the sweetener is 5.0 or less, 3 or less, or 0.8 or less. The beverage of the present invention contains tomato juice, trans-2-hexenal and / or cis-3-hexen-1-ol, glutamic acid, and alcohol in the above-specified amounts, thereby achieving both a refreshing taste and umami and the characteristic flavor of fruit juice, even if it does not contain a sweetener or contains only a very small amount of a sweetener.

[0025] In this specification, "sweetener" refers to sweeteners such as natural sweeteners, sugar alcohols, and artificial sweeteners. Examples of natural sweeteners include, but are not limited to, glucose, fructose, molol glycosides, glycyrrhizic acid glycosides, maltose, sucrose, lactose, rare sugars, high-fructose corn syrup, fructose-glucose syrup, oligosaccharides, honey, sugarcane juice (brown sugar syrup), sugar (white sugar, light brown sugar, brown sugar, wasanbon sugar, etc.), maple syrup, molasses, starch syrup, and stevia. Examples of sugar alcohols include, but are not limited to, erythritol, xylitol, sorbitol, maltitol, and mannitol. Examples of artificial sweeteners include, but are not limited to, sucralose, acesulfame potassium, aspartame, saccharin, alitame, and neotame.

[0026] In this specification, "sweetness derived from sweeteners" refers to the sweetness derived from sweeteners added to beverages, and does not include the sweetness derived from sweeteners naturally present in tomato juice. Furthermore, in this specification, "sweetness" is a measure of sweetness based on the sweetness of sucrose, and corresponds to the sucrose concentration (w / v%) in a sucrose aqueous solution. For example, a sweetness level of 2 corresponds to the sweetness of a 2 w / v% sucrose aqueous solution.

[0027] The present invention provides a beverage with a refreshing taste and excellent balance of flavor, resembling that of fresh tomatoes, even if it contains no sweeteners or only a very small amount of sweeteners. Therefore, a sweetness level of 3 or less or 0.8 or less is particularly preferred. Here, "not containing sweeteners" does not exclude the possibility of containing trace amounts of sweeteners. Specifically, "not containing sweeteners" in the beverage includes the fact that the amount of sweetener is almost below the detection limit in analytical methods such as HPLC, for example, less than 0.5 ppm. 1-5. Alcoholic beverage made by freezing and crushing tomato fruit. The beverage of the present invention may include a liquor made by freezing and grinding tomato fruit. The liquor made by freezing and grinding tomato fruit refers to a liquor made by freezing tomato fruit to obtain a frozen product, grinding the frozen product to obtain a finely ground frozen product, and then immersing the finely ground frozen product, either as is or after thawing it into a paste, in an alcohol-containing liquid.

[0028] The manufacturing process for the freeze-dried, crushed, and macerated tomato liquor described above is explained below. In the freezing process, the raw tomato fruit is frozen and solidified. The freezing machine and freezing method used are not limited, and any of the following may be used: air freezing, air blast freezing, contact freezing, brine freezing, or freezing using liquid nitrogen. The preferred freezing method is freezing using liquid nitrogen. The temperature of liquid nitrogen is -196°C. The freezing temperature is preferably below the embrittlement temperature of the raw tomato fruit used. In this specification, "embrittlement temperature" means the temperature at which the object rapidly becomes embrittle (brittle and easily broken) at low temperatures. The embrittlement temperature can be determined by applying conventional methods used with polymers, etc.

[0029] The size of the tomato fruit to be subjected to the freezing process is not limited as long as it can be placed in the freezer. However, in order to freeze as quickly as possible, it may be more appropriate to cut it into smaller pieces, while in order to freeze it with as little damage as possible and without exposure to air, it may be more appropriate not to cut it too much. The whole tomato fruit, including the skin and seeds, can be subjected to the freezing process, or non-edible parts or parts containing undesirable components can be removed before the freezing process. Such removal can also be done after the freezing process. After the freezing process, frozen tomato fruit can be obtained.

[0030] In the fine grinding step, the frozen material is finely ground. The grinder and grinding method used in this step are not limited. Fine grinding is preferably carried out at a low temperature, preferably under freezing conditions using liquid nitrogen, so as to maintain the solidified state of the frozen material. The temperature of the liquid nitrogen is -196°C. The degree of fine grinding is not particularly limited, but it is carried out until the average particle size of the resulting finely ground material is preferably about 1 μm to about 1000 μm, more preferably about 1 μm to about 200 μm, and more preferably about 1 μm to about 100 μm. In this specification, the average particle size refers to the median diameter (the particle size corresponding to 50% of the distribution curve on the sieve; also called the mid-size or 50% particle size). After the fine grinding step, a frozen finely ground tomato fruit can be obtained.

[0031] The obtained frozen pulverized material is then subjected to an immersion process. Specifically, the frozen pulverized material is immersed in an alcohol-containing solution. The frozen pulverized material may be subjected to the immersion process as is, or it may be thawed and made into a paste before being subjected to the immersion process. The temperature of the immersion process is not particularly limited as long as heat is not applied. The immersion period is also not limited, but is typically about half a day to several months, or about one day to about three days, and may be several months.

[0032] An alcohol-containing liquid means a liquid containing ethanol that is potable or can be used in food production, and may contain water. Typically, the alcohol-containing liquid is a mixture of ethanol and water, and includes distilled spirits and fermented alcoholic beverages as described in 1-4 above. In this process, the alcohol-containing liquid is preferably a distilled spirit including those exemplified above. The alcohol content of the alcohol-containing liquid used in this process is preferably about 15.0 v / v% to about 100.0 v / v%, and preferably about 25.0 v / v% to about 60.0 v / v%.

[0033] The immersion ratio is not limited, but typically it is about 1g to 500g, 5g to 300g, or 10g to 200g of freeze-dried pulverized material per liter of alcohol-containing liquid. After the immersion process, a freeze-dried pulverized brewed liquor is obtained. The brewed liquor may be used as is, or it may be used after removing solid matter by filtration.

[0034] If the beverage of the present invention contains a liquor made from freeze-dried and pulverized tomato fruit, the amounts of the freeze-dried and pulverized tomato fruit liquor and the tomato juice, trans-2-hexanal, cis-3-hexen-1-ol, glutamic acid, and alcohol can be adjusted so that the content or ratio of tomato juice, trans-2-hexanal, cis-3-hexen-1-ol, glutamic acid, and alcohol, as well as the sweetness level, fall within the above range. 1-6. Other ingredients In addition to the effects of the present invention, the beverage may also contain additives commonly used in beverages, such as flavorings, vitamins, colorants, antioxidants, preservatives, seasonings, extracts, pH adjusters, citric acid, quality stabilizers, etc., as long as they do not impair the effects of the present invention. 1-7. Packaged beverages The beverage of the present invention can be provided in a containerized form. Container forms include, but are not limited to, metal containers such as cans, PET bottles, paper cartons, glass bottles, and pouches. For example, a sterilized containerized product can be produced by a method of heat sterilization, such as retort sterilization, after filling the beverage of the present invention into a container, or by a method of sterilizing the beverage and then filling it into a container. <2. Method for producing a beverage containing tomato juice> In one aspect, the present invention also relates to a method for producing a beverage containing tomato juice. Specifically, the present invention relates to a method for producing a beverage containing tomato juice, comprising the following steps: (a) A step of adjusting the amount of tomato juice in the beverage to 20 w / v% or less; (b) Adjusting the ratio of trans-2-hexenal (T2H) in the beverage to the amount of tomato juice (w / v%) to 0.01 or more, and / or adjusting the ratio of cis-3-hexen-1-ol (C3H1) in the beverage to the amount of tomato juice (w / v%) to 0.04 or more; (c) A step of adjusting the ratio of the amount of glutamic acid in the beverage (mg / 100mL) to the amount of tomato juice (w / v%) to 2.0 or more; and (d) A process to adjust the alcohol content of the beverage to 10 v / v% or less. The method includes the foregoing.

[0035] In the production method of the present invention, the method for adjusting the content of tomato juice, trans-2-hexenal and cis-3-hexen-1-ol, glutamic acid, and alcohol in the beverage is obvious from the above description of the beverage of the present invention. Furthermore, preferred ranges for the content of these components, and specific examples of other components that may be added, are as described above with respect to the beverage. [Examples]

[0036] The details of the present invention will be specifically described below with reference to experimental examples, but the present invention is not limited thereto. Furthermore, unless otherwise specified in this specification, numerical ranges are described as including their endpoints. Example 1: Production and sensory evaluation of a beverage containing tomato juice. A beverage containing tomato juice was manufactured using the formulation shown in Table 1. The tomato juice used was straight tomato juice.

[0037] [Table 1]

[0038] Three expert panelists evaluated the taste and refreshing feel (refreshingness) of the obtained beverages. The evaluation involved pouring 50 mL of each beverage at 20°C into plastic cups and tasting them, then evaluating them according to the criteria in Table 2. Actual evaluation values ​​were given in increments of 0.1.

[0039] [Table 2]

[0040] The results of the sensory evaluation are shown in Table 3.

[0041] [Table 3]

[0042] It was found that the more tomato juice a beverage contains, the more savory flavor is perceived, but the less refreshing the taste becomes. Conversely, it was also found that the less tomato juice a beverage contains, the more refreshing the taste becomes, but the less savory flavor is perceived. Example 2-1: Evaluation of the content of glutamic acid and trans-2-hexenal in beverages A beverage containing tomato juice was prepared using the same formulation as in Example 1, except that the content of glutamic acid and trans-2-hexenal (T2H) was adjusted as shown in Table 4. The resulting beverage was evaluated for its umami and refreshing taste using the same method and criteria as in Example 1. The results are shown in Table 4.

[0043] [Table 4]

[0044] Beverages with an average score of 2 or higher (rounded to the nearest whole number) for "balance of umami and refreshing taste" were rated as "desirable." Desirable beverages had a good balance of umami and refreshing taste, giving them a delicious flavor reminiscent of eating fresh tomatoes. Example 2-2: Evaluation of the content of glutamic acid and cis-3-hexen-1-ol in beverages A beverage containing tomato juice was prepared using the same formulation as in Example 1, except that the content of glutamic acid and cis-3-hexen-1-ol (C3H1) was adjusted as shown in Table 5. The resulting beverage was evaluated for its umami and refreshing taste using the same method and criteria as in Example 1. The results are shown in Table 5.

[0045] [Table 5]

[0046] Beverages with an average score of 2 or higher (rounded to the nearest whole number) for "balance of umami and refreshing taste" were rated as "desirable." Desirable beverages had a good balance of umami and refreshing taste, giving them a delicious flavor reminiscent of eating fresh tomatoes. Example 3: Evaluation of the content of glutamic acid, trans-2-hexenal, and cis-3-hexen-1-ol in the beverage. A beverage containing tomato juice was prepared using the same formulation as in Example 1, except that the content of glutamic acid, trans-2-hexenal, and cis-3-hexen-1-ol was adjusted as shown in Table 6. The resulting beverage was evaluated for its umami and refreshing taste using the same method and criteria as in Example 1. The results are shown in Table 6.

[0047] [Table 6]

[0048] Beverages with an average score of 2 or higher (rounded to the nearest whole number) for "balance of umami and refreshing taste" were rated as "desirable." Desirable beverages had a good balance of umami and refreshing taste, giving them a delicious flavor reminiscent of eating fresh tomatoes. Example 4: Evaluation of sweetener content in beverages A beverage containing tomato juice was prepared using the same formulation as in Example 1, except that the content of glutamic acid, trans-2-hexenal, cis-3-hexen-1-ol, and sweeteners was adjusted as shown in Table 7. The resulting beverage was evaluated for its umami and refreshing taste using the same method and criteria as in Example 1. The results are shown in Table 7.

[0049] [Table 7]

[0050] Beverages with an average score of 2 or higher (rounded to the nearest whole number) for "balance of umami and refreshing taste" were rated as "desirable." In the desirable beverages, the balance of umami and refreshing taste was well-maintained, resulting in a delicious taste reminiscent of eating fresh tomatoes. While all beverages were deemed desirable, reducing the sweetness derived from sweeteners tended to improve the balance of umami and refreshing taste. Example 5: Production and sensory evaluation of a beverage containing freeze-dried and macerated tomato fruit. A beverage containing tomato juice was prepared using the same formulation as in Example 1, except that freeze-dried tomato fruit maceration alcohol, flavorings, and seasonings (monosodium glutamate) were added to achieve the component content shown in Table 8. The resulting beverage was evaluated for its umami and refreshing taste using the same methods and criteria as in Example 1. The results are shown in Table 8.

[0051] [Table 8]

[0052] All of the beverages had a pleasing balance of umami and refreshing taste, and this balance gave them a delicious flavor reminiscent of eating fresh tomatoes.

Claims

1. A beverage containing tomato juice, and the following: (A) The amount of tomato juice in the beverage is 20 w / v% or less; (B) The ratio of trans-2-hexenal (T2H) content (ppm) in the beverage to the amount of tomato juice (w / v%) is 0.01 or more, and / or the ratio of cis-3-hexen-1-ol (C3H1) content (ppm) in the beverage to the amount of tomato juice (w / v%) is 0.04 or more; (C) The ratio of the amount of glutamic acid in the beverage (mg / 100 mL) to the amount of tomato juice (w / v%) is 2.0 or more; and (D) The alcohol content of the beverage is 10 v / v% or less. The beverage that satisfies the requirements.

2. Furthermore, see below: (E) Contains a sweetener, and the sweetness derived from the sweetener is 5.0 or less. A beverage according to claim 1, satisfying the requirements.

3. The beverage according to claim 1 or 2, comprising alcohol in which freeze-dried and crushed tomato fruit has been steeped.

4. A method for producing a beverage containing tomato juice, comprising the following steps: (a) A step of adjusting the amount of tomato juice in the beverage to 20 w / v% or less; (b) Adjusting the ratio of trans-2-hexenal (T2H) (ppm) in the beverage to the amount of tomato juice (w / v%) to 0.01 or more, and / or adjusting the ratio of cis-3-hexen-1-ol (C3H1) (ppm) in the beverage to the amount of tomato juice (w / v%) to 0.04 or more; (c) A step of adjusting the ratio of the amount of glutamic acid in the beverage (mg / 100 mL) to the amount of tomato juice (w / v%) to 2.0 or more; and (d) A process of adjusting the alcohol content of the beverage to 10 v / v% or less. The method, including the method described above.

5. The aforementioned beverage is as follows: (e) Contains a sweetener, and the sweetness derived from the sweetener is 5.0 or less. The method according to claim 4, which satisfies the requirements of claim 4.

6. The method according to claim 4 or 5, wherein the beverage contains a liquor in which freeze-dried and crushed tomato fruit has been steeped.

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