Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage

Abstract

To provide an alcoholic beverage which reduces strong acidity and reinforces sharp sweetness, a production method of an alcoholic beverage, and a flavor improvement method of an alcoholic beverage.SOLUTION: An alcoholic beverage has acidity of 0.1 to 1.5 w / v% and sweetness of 1.0 to 10.0 w / v%, wherein a chromaticity a* value thereof is -0.3 to 5, a chromaticity b* value thereof is 5 to 30, and a lightness L* value thereof is 50 to 100. A flavor improvement method of an alcoholic beverage reduces strong acidity of an alcoholic beverage having acidity of 0.1 to 1.5 w / v% and sweetness of 1.0 to 10.0 w / v% and reinforces sharp sweetness, wherein a chromaticity a* value of the alcoholic beverage is -0.3 to 5, a chromaticity b* value thereof is 5 to 30, and a lightness L* value thereof is 50 to 100.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] For alcoholic beverages that contain alcohol, various inventions have been created to date that focus on the flavor of the beverage.

[0003] For example, Patent Document 1 discloses a citrus-flavored alcoholic beverage containing thymol with a content of 1.0 ppb or more and cineole with a content of 50 ppb or more and 10,000 ppb or less. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2022-95059 Summary of the Invention [Problem to be solved by the invention]

[0005] Patent Document 1 proposes a citrus-flavored alcoholic beverage with specified contents of thymol and cineole with the aim of improving the flavor (taste).

[0006] Meanwhile, the present inventors confirmed that the appearance (color) of an alcoholic beverage has a significant effect on how a drinker perceives its flavor, and discovered that the flavor of an alcoholic beverage can be adjusted by changing the appearance of the alcoholic beverage. The inventor then considered that if the "harsh sourness" of alcoholic beverages with an acidity level above a certain value (alcoholic beverages with a sour taste) could be reduced by adjusting the appearance, it might be possible to provide an alcoholic beverage with a good quality sour taste. The inventor also considered that if the "sweetness with a clean aftertaste" of an alcoholic beverage (sweet alcoholic beverage) with a sweetness level of a predetermined value or above could be enhanced by adjusting the appearance, it might be possible to provide an alcoholic beverage with a sweetness that leaves a pleasant aftertaste.

[0007] Therefore, an object of the present invention is to provide an alcoholic beverage having a reduced harsh acidity and an enhanced sweetness with a clean aftertaste, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following measures. (1) An alcoholic beverage having an acidity of 0.1 to 1.5 w / v% and a sweetness of 1.0 to 10.0 w / v%, and a color level of * The value is -0.280 to 0.350, and the chromaticity b * Value is 5.000 to 20.171, and the lightness L * The value is 90.000 to 98.861, and the turbidity (OD660) 0.110 An alcoholic beverage that is: ( 2 ) The nonanal content is 0.01 ppm or more, and the decanal content is 0.01 ppm or more. 1 to The alcoholic beverage described. ( 3 ) The alcohol content of the above 1 to 12% Or the above 2 2. An alcoholic beverage as described in claim 1. ( 4 ) The above 1 to the above 2, which are citrus-flavored beverages 3 1. An alcoholic beverage according to any one of the preceding claims. ( 5 ) The acidity is 0.1 to 1.5 w / v%, the sweetness is 1.0 to 10.0 w / v%, and the color is a * Value is -0.280 to 0.350, chromaticity b * Value is 5.000 to 20.171, and the lightness L * The value is 90.000 to 98.861, and the turbidity (OD660) is 0.110A method for producing an alcoholic beverage, comprising the steps of: ( 6 ) A flavor improving method for reducing the harsh sourness of an alcoholic beverage having an acidity of 0.1 to 1.5 w / v% and a sweetness of 1.0 to 10.0 w / v%, and enhancing the sweetness with a good aftertaste, the method comprising: * Value is -0.280 to 0.350, chromaticity b * Value is 5.000 to 20.171, and the lightness L * The value is 90.000 to 98.861, and the turbidity (OD660) is 0.110 A method for enhancing the flavor of an alcoholic beverage comprising: Effect of the Invention

[0009] The alcoholic beverage according to the present invention has a reduced harsh acidity and an enhanced sweetness with a clean aftertaste. The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with reduced harsh acidity and enhanced sweetness with a pleasant aftertaste. The method for enhancing the flavor of an alcoholic beverage according to the present invention can reduce the harsh acidity of an alcoholic beverage and enhance the sweetness with a pleasant aftertaste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, an embodiment (present embodiment) for carrying out an alcoholic beverage, a method for producing an alcoholic beverage, and a method for enhancing the flavor of an alcoholic beverage according to the present invention will be described.

[0011] [Alcoholic drinks] The alcoholic beverage according to the present embodiment is an alcoholic beverage having an acidity within a predetermined range and a sweetness within a predetermined range, and is L * a * b * Chromaticity a of color space * value, chromaticity b * Value, Lightness L * The values ​​are within the respective predetermined ranges. Furthermore, the alcoholic beverage according to this embodiment may contain nonanal and / or decanal. Here, an alcoholic beverage is a beverage that contains alcohol, and is not limited to a specific type of beverage, but an example of such an alcoholic beverage is a chuhai-flavored beverage. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavored and designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails. Furthermore, since the alcoholic beverage according to this embodiment has a sour and sweet taste, it is preferable to use it in, for example, citrus-flavored (citrus-tasting) alcoholic beverages (alcoholic beverages whose flavor is designed to give the beverage a citrus aroma, or alcoholic beverages that use citrus ingredients or aromatic components contained in citrus ingredients). Below, each element constituting the alcoholic beverage according to this embodiment will be described.

[0012] (acidity) The acidity (acidity calculated as citric acid) of the alcoholic beverage according to this embodiment is as follows. The acidity is 0.1 w / v% or more, preferably 0.2 w / v% or more, 0.25 w / v% or more, 0.3 w / v% or more, 0.35 w / v% or more, 0.4 w / v% or more, or 0.42 w / v% or more. By having an acidity of a predetermined value or more, it is possible to impart a sour taste to the alcoholic beverage, making it closer to a citrus flavor, and to fully exert the effect of the present invention (the effect of reducing a harsh sour taste). The upper limit of the acidity is not particularly limited, but is, for example, 3.0 w / v % or less, 2.0 w / v % or less, 1.5 w / v % or less, or 1.0 w / v % or less.

[0013] In this specification, the acidity (acidity converted into citric acid equivalent: acidity value converted into citric acid equivalent) can be determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Notification No. 475 of the Ministry of Agriculture, Forestry and Fisheries, June 27, 2019). Specifically, the beverage is neutralized by titration with sodium hydroxide solution (0.1 mol / L), and the acidity can be calculated using the "titration amount (ml)" of the sodium hydroxide solution required in the neutralization titration, the "weight (g)" of the beverage used in the titration, and a constant of "0.0064" (weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution). The acidity can be adjusted by the content of an acidulant, etc., which will be described later.

[0014] (Sweetness) The sweetness of the alcoholic beverage according to this embodiment (sweetness converted into sucrose) is as follows. The sweetness is preferably 1.0 w / v% or more, more preferably 2.0 w / v% or more, 3.0 w / v% or more, 4.0 w / v% or more, 5.0 w / v% or more, and more preferably 5.5 w / v% or more. By having a sweetness of a predetermined value or more, it is possible to impart a sweetness to an alcoholic beverage to bring it closer to a citrus flavor, and it is also possible to fully exert the effect of the present invention (the effect of enhancing sweetness with a good aftertaste). The upper limit of the sweetness is not particularly limited, but is, for example, 20.0 w / v% or less, 15.0 w / v% or less, 12.0 w / v% or less, 10.0 w / v% or less, or 8.0 w / v% or less.

[0015] The sweetness can be adjusted by sweeteners, and examples of sweeteners include isomerized liquid sugars such as fructose-glucose liquid sugar and glucose-fructose liquid sugar, monosaccharides such as fructose, glucose, and galactose, disaccharides such as sucrose, maltose, and lactose, high-intensity sweeteners such as acesulfame K, neotame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame, as well as oligosaccharides and sugar alcohols. Note that fructose-glucose liquid sugar is as specified in "Isomerized Liquid Sugar and Sugar Mixed Isomerized Liquid Sugar" (JAS0208:2019) and has a fructose content of 50% or more and less than 90%. The sweetness of an alcoholic beverage (converted into sucrose) can be calculated by multiplying the "content of sweetener in the beverage (w / v%)" by the "sweetness of sweetener / sweetness of sucrose (100)." For example, in the case of a beverage that contains 1.0 w / v% maltose, the sweetness converted into sucrose is 0.33 w / v%, calculated by multiplying "1.0 w / v%" by "33 / 100" (=sweetness of maltose / sucrose). The sweetness of each sweetener can be calculated using values ​​such as: fructose-glucose syrup: 100, glucose-fructose syrup: 80, fructose: 150, glucose: 75, lactose: 16, galactose: 32, maltose: 33, sucrose: 100, acesulfame K: 20,000, sucralose: 60,000, neotame: 1,000,000, sodium saccharin: 50,000, and stevia: 25,000. The sweetness of oligosaccharides may be determined as follows: fructooligosaccharides: 45, galactooligosaccharides: 20, xylooligosaccharides: 45, lactoferrin: 60, raffinose: 20, isomaltooligosaccharides: 30, soybean oligosaccharides: 70, and the sweetness of sugar alcohols may be determined as follows: sorbitol: 65, mannitol: 60, maltitol: 85, xylitol: 60, reduced palatinose: 45, erythritol: 75. The sweetener content in alcoholic beverages may be measured using high performance liquid chromatography (HPLC).

[0016] (L * a * b * color system) The alcoholic beverage according to this embodiment is L * a * b * Chromaticity a of color space * The value is -0.3 to 5, and the chromaticity b * Value is 5 to 30, and the lightness L * The value is between 50 and 100. Here, L * a * b * The L-A-B-S color system is an index used to represent the color of objects. It was standardized by the International Commission on Illumination (CIE) in 1976 and is specified in JIS Z8781-4:2013. L * a * b * In the color system, lightness is L * It is expressed as a value, and the chromaticity (hue and saturation) is a * Value and b * The value is expressed as and L * The larger the value, the brighter the light. * and b * and indicate the color direction, respectively, and a * is red direction, -a is red direction * indicates the green direction, and b * is yellow direction, -b is * indicates the blue direction.

[0017] The inventors of the present invention have conducted extensive research into the chromaticity of alcoholic beverages and have found that cross-modality (a phenomenon in which each perception influences the other, and in the present invention, the phenomenon in which the sense of sight influences the sense of taste) can be used to determine the chromaticity of alcoholic beverages. * Value and chromaticity b * The inventors have found that by setting the values ​​of 0.1 to 0.5 and 1.0 within the respective prescribed ranges, it is possible to obtain the effect of reducing the "harsh sourness," the effect of enhancing the "sweetness with a clean aftertaste," and the effect of enhancing the "juicy flavor." Cross-modality is explained, for example, in Vanessa Harrar and Charles Spence, "The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it," Flavour 2013, 2:21 (http: / / www.flavourjournal.com / content / 2 / 1 / 21), which describes how the color of the spoon affects the flavor of yogurt as an example of cross-modality in food. The detailed mechanisms of cross-modality in food and beverages are often unclear, and it is common technical knowledge that the impact (effect) of cross-modality varies depending on the type of food and beverage.

[0018] (chromaticity a * value) chromaticity a * The value is preferably −0.3 or greater (−0.300 or greater), and more preferably −0.280 or greater, −0.270 or greater, −0.260 or greater, or −0.248 or greater. chromaticity a * The value is preferably 5 or less (5.000 or less), and more preferably 3.000 or less, 1.000 or less, 0.500 or less, 0.450 or less, 0.400 or less, 0.350 or less, 0.330 or less, or 0.321 or less. chromaticity a * By ensuring that the value is within the specified range, the color of the alcoholic beverage will be as desired, and each of the effects of the present invention (reducing the harsh acidity, enhancing the sweetness with a clean aftertaste, and enhancing the fruit juice feel) can be achieved.

[0019] (chromaticity b * value) chromaticity b * The value is preferably 5 or more (5,000 or more), and more preferably 5,300 or more, 5,500 or more, 5,700 or more, 5.778 or more, 8,000 or more, 9,000 or more, 10,000 or more, or 10.755 or more. chromaticity b * The value is preferably 30 or less (30,000 or less), more preferably 28,000 or less, 25,000 or less, 22,000 or less, 21,000 or less, 20,500 or less, or 20.171 or less. chromaticity b * By ensuring that the value is within the specified range, the color of the alcoholic beverage will be as desired, and each of the effects of the present invention (reducing the harsh acidity, enhancing the sweetness with a clean aftertaste, and enhancing the fruit juice feel) can be achieved.

[0020] (Lightness L * value) Lightness L * The value is preferably 50 or more (50,000 or more), more preferably 60,000 or more, 70,000 or more, 80,000 or more, 90,000 or more, and more preferably 90.137 or more. Lightness L * The value is preferably 100 or less (100.000 or less), and more preferably 99.500 or less, 99.000 or less, 98.900 or less, or 98.861 or less. Lightness L * The chromaticity a value is within a predetermined range so that the alcoholic beverage has the desired brightness. * Value and chromaticity b * This allows each value-based effect to be fully utilized.

[0021] chromaticity a * Value and chromaticity b * Value and Lightness L * The value can be controlled by colorants. In addition, the coloring agent is not particularly limited, but examples thereof include caramel colorants (I to IV), flavonoid colorants, edible tar colorants, carotenoid colorants, safflower yellow colorant, cochineal colorant, tomato colorant, gardenia red colorant, anthocyanin colorant, caramel sauce, etc.

[0022] L * a * b *Each value of the color system can be determined by measuring the color of a transparent object using, for example, a commercially available spectrophotometer (device name: CM-3600A, manufactured by Konica Minolta, Inc.).

[0023] As described above, the alcoholic beverage according to this embodiment has a color degree of a * value, chromaticity b * Value, Lightness L * It is sufficient that each value falls within a specified range, but in the case where caramel color is contained, the content of caramel color may be, for example, 20.0 ppm or more, 25.0 ppm or more, 30.0 ppm or more, 50.0 ppm or more, and 400.0 ppm or less, 300.0 ppm or less, 200.0 ppm or less, 150.0 ppm or less.

[0024] (Turbidity) Turbidity (OD660) is an index that indicates the degree of cloudiness and is the absorbance of an alcoholic beverage at 660 nm. The turbidity (OD660) is preferably 2.0 or less (2,000 or less), more preferably 1.000 or less, 0.500 or less, 0.300 or less, 0.150 or less, or 0.110 or less. The turbidity is below a certain value, so that the chromaticity a * Value and chromaticity b * This makes it possible to avoid situations where value-based effects are hindered by turbidity. The lower limit of the turbidity (OD660) is not particularly limited, but is, for example, 0.000 or more, 0.002 or more, 0.004 or more, or 0.010 or more.

[0025] The turbidity can be controlled by the amount of dark-colored substances, such as emulsified flavorings, added. The turbidity can be determined, for example, by measuring the absorbance of the alcoholic beverage at 660 nm using a commercially available spectrophotometer (device name: UV-1800, manufactured by SHIMADZU). If the turbidity of the measurement target is high, the measurement target is diluted with ionized water, and the turbidity is calculated by multiplying the obtained absorbance by the dilution ratio.

[0026] (Nonanal) Nonanal has the chemical formula CH 18 It is a type of aldehyde represented by O and is also called nonyl aldehyde. The nonanal content is preferably 0.01 ppm or more, more preferably 0.05 ppm or more, 0.10 ppm or more, 0.20 ppm or more, 0.25 ppm or more, or 0.30 ppm or more. By having the nonanal content be equal to or greater than a predetermined value, the alcoholic beverage can have a flavor closer to that of citrus fruits. The nonanal content is preferably 15.00 ppm or less, more preferably 10.00 ppm or less, 9.00 ppm or less, 8.00 ppm or less, and 7.00 ppm or less. By keeping the nonanal content at a predetermined value or less, it is possible to avoid a situation in which the flavor balance is lost. In this specification, the unit "ppm" is synonymous with "mg / L."

[0027] (Decanal) Decanal is a compound with the chemical formula C 10 H 20 It is a type of aldehyde represented by O and is also called decyl aldehyde. The content of decanal is preferably 0.01 ppm or more, more preferably 0.05 ppm or more, 0.07 ppm or more, 0.08 ppm or more, or 0.10 ppm or more. By having the content of decanal be equal to or more than a predetermined value, the alcoholic beverage can have a flavor closer to that of citrus fruits. The content of decanal is preferably 12.00 ppm or less, more preferably 10.00 ppm or less, 8.00 ppm or less, 6.00 ppm or less, and 5.00 ppm or less. By keeping the content of decanal below a predetermined value, it is possible to avoid a situation in which the balance of flavor is lost.

[0028] Although nonanal and decanal are not essential components of the present invention, it has been confirmed that the effects of the present invention (reduction of harsh acidity, enhancement of sweetness with a clean aftertaste, and enhancement of fruit juice flavor) are exhibited in alcoholic beverages in which the nonanal content and decanal content are within the respective specified ranges, as shown in the examples described below.

[0029] The nonanal and decanal contents can be measured, for example, by the solvent extraction-GC-MS method. Specifically, a sample to which NaCl has been added in advance is added with twice the amount of dichloromethane or pentane and an internal standard solution, and the sample is shaken for 15 minutes to extract the sample (the internal standard component to be added is selected to have a similar behavior to that of nonanal or decanal, and it is particularly preferable to use a component labeled with a stable isotope). After separation into two layers by centrifugation, the organic solvent phase is collected and dehydrated with sodium sulfate, and analyzed by GC / MS either as is or after appropriate concentration. For example, the analysis can be performed under the following conditions: ·Analytical equipment: 8890 GC, 5977B MSD (Agilent Technologies) Column: InertCap® Pure-WAX, 30 m (length) x 0.25 mm (inner diameter), 0.25 μm (film thickness) (GL Sciences) ·Injection volume 1μL ·Line speed: 37cm / sec Carrier gas: Helium ·Inlet temperature: 250℃ Injection mode: splitless Oven temperature: 40℃ (3 min) → 5℃ / min → 250℃ (5 min) MS detector: SIM mode In the above-mentioned solvent extraction-GC-MS method, it is preferable to perform quantification by the standard addition method using a calibration curve prepared by separately adding standard solutions of nonanal and decanal to a sample. In addition, when the amount of nonanal is affected by impurities, it is preferable to appropriately change one or more conditions selected from the group consisting of the type and length of the column and the temperature program of the oven, and / or to use GC / MS / MS or two-dimensional GC / MS.

[0030] The alcoholic beverage according to this embodiment may further contain myrcene and geraniol. The contents of myrcene and geraniol are, for example, 0.03 ppm or more and 3.00 ppm or less, respectively. The method for measuring the contents of myrcene and geraniol may be the same as the method for measuring the contents of nonanal and decanal described above.

[0031] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of alcohol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and brewed alcohol such as sake, fruit wine, and beer. Of these, one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohol can be used. In this specification, alcohol refers to ethanol unless otherwise specified.

[0032] (Alcohol content) The alcohol content of the alcoholic beverage according to the present embodiment is preferably 1% (v / v%) or more, more preferably 3% or more, 4% or more, or 5% or more, and is preferably 12% or less, more preferably 10% or less, 8% or less, or 7% or less. The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration type density meter / gas chromatograph analysis method).

[0033] (Foaming) The alcoholic beverage according to the present embodiment is preferably a sparkling beverage containing carbon dioxide gas, that is, a carbonated beverage. Here, the sparkling beverage according to the present embodiment is defined as a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 More than 1.0kg / cm 2 More than 1.5kg / cm is preferable. 2 More than 2.0kg / cm 2 More than 2.5kg / cm 2 More preferably, 5.0 kg / cm 2 Less than 4.0kg / cm is preferable. 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is more preferred:

[0034] (others) The alcoholic beverage according to the present embodiment may contain antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter, appropriately referred to as "additives") that are usually blended into beverages within a range that does not inhibit the desired effects of the present invention, or may not contain them. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include 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, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of the salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of the dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0035] If the alcoholic beverage according to this embodiment is a chuhai-flavored beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), and fruit extracts (extracts obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, or the like). Examples of fruit juice that can be used include various types of fruit juice, such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, fruit puree (semi-liquid products obtained by mashing or straining cooked or raw fruit), and dilutions, concentrates, and mixtures thereof. Fruits from which fruit juice is derived (and fruit species from which fruit flavors and fruit extracts are derived) include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikuwasa, and fruits of the Rosaceae family such as plums, apples, strawberries, peaches, and cherries (yellow peaches). In addition to these, examples of fruits that are conventionally known include grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, mangoes, pineapples, kiwis, and pears. Furthermore, the effects of the present invention are not directly affected by the flavor type or flavor strength of the flavors, fruit juices, or fruit extracts, and at the very least, it is believed that the effects will not disappear. Therefore, the flavor types of the flavors, etc. may be diverse as described above, and there is no particular limitation on the content.

[0036] (Packaged alcoholic beverages) The alcoholic beverage according to the present embodiment can be provided in various containers. By filling the alcoholic beverage in various containers, deterioration of the quality of the beverage due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) may be used. Glass containers, PET bottles, paper containers, pouch containers, etc. may also be used. The capacity of the container is not particularly limited, and any container currently in circulation may be used. It is preferable to use a metal container, as it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0037] In addition, since the alcoholic beverage according to the present embodiment exerts the effects of the present invention based on the color of the beverage, etc., it is preferable that the beverage be in a glass container, a plastic bottle container, or the like, in which the drinker can visually recognize the color of the beverage. However, even if the container is made of metal, the effects of the present invention can be exerted if the drinker pours the beverage into a glass or the like before drinking it. Therefore, in the case of a metal container, etc., it may be clearly stated on the container that it is preferable to pour the beverage into a glass or the like before drinking it. The effects of the present invention will be achieved as long as the drinker can visually recognize the color of the beverage.

[0038] As described above, the alcoholic beverage according to this embodiment has a reduced harsh acidity and an enhanced sweetness with a clean aftertaste. Furthermore, the alcoholic beverage according to this embodiment has an enhanced fruit juice flavor.

[0039] [How alcoholic beverages are produced] Next, a method for producing an alcoholic beverage according to this embodiment will be described. The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0040] In the mixing step, water, an acidulant, a sweetener, nonanal, decanal, a colorant, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials are mixed and adjusted so that the chromaticity, brightness, etc., fall within the above-mentioned predetermined ranges.

[0041] In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary. The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

[0042] The processes carried out in the mixing step and the post-treatment step can be carried out using equipment that is generally used for producing RTD beverages (Ready to Drink) and the like.

[0043] As described above, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage with reduced harsh acidity and enhanced sweetness with a clean aftertaste. Furthermore, according to the method for producing an alcoholic beverage according to this embodiment, an alcoholic beverage with an enhanced fruit juice flavor can be produced.

[0044] [Method for improving the flavor of alcoholic beverages] Next, the method for enhancing the flavor of an alcoholic beverage according to this embodiment will be described. The method for improving the flavor of an alcoholic beverage according to the present embodiment is a method for enhancing a refreshing sweetness while reducing a harsh sourness in an alcoholic beverage having an acidity within a predetermined range and a sweetness within a predetermined range, and the method includes: * value and chromaticity b * Value and lightness L * The method is to set the values ​​within a predetermined range. The indices such as color and the contents of each component are the same as those explained in the "alcoholic beverages" section above.

[0045] As described above, according to the method for enhancing the flavor of an alcoholic beverage of this embodiment, it is possible to reduce the harsh acidity of an alcoholic beverage and enhance the sweetness with a clean aftertaste. Furthermore, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, the fruit juice flavor of the alcoholic beverage can be enhanced. EXAMPLES

[0046] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0047] [Pre-test] In the preliminary test, the effect of the "caramel color" and "emulsion flavoring" used in the main test described below on the flavor of the beverage was confirmed.

[0048] (Preliminary test: sample preparation) Carbonated water (gas pressure (total pressure) at 20°C is 2.1 kg / cm 2 ) Caramel coloring (product name: Caramel CN, manufactured by Ikeda Tohka Kogyo Co., Ltd., Caramel IV) was added to prepare samples with caramel coloring contents of 20 ppm, 50 ppm, 100 ppm, 200 ppm, and 400 ppm. In addition, the gas pressure (total pressure) of carbonated water at 20°C is 2.1 kg / cm 2 ) was added with an emulsified flavoring (product name: Neokura No. 36237, manufactured by San-Ei Gen F.F.I. Co., Ltd.) to prepare samples with emulsified flavoring contents of 20 ppm, 50 ppm, 100 ppm, and 200 ppm.

[0049] (Pre-test: Test contents) Seven trained panelists with distinguishing abilities were blindfolded with eye masks and tasted pure water and each sample containing a specified amount of caramel coloring (two-point discrimination test method) to determine whether they could distinguish the flavors. In addition, seven trained panelists with distinguishing abilities were blindfolded with eye masks and compared the taste of pure water with samples containing specified amounts of emulsified flavoring (two-point discrimination test method) to determine whether they could distinguish the flavors.

[0050] (Pre-test: Test results) The results showed that there was no significant difference in flavor between the samples with caramel coloring contents of 20 ppm, 50 ppm, 100 ppm, 200 ppm, and 400 ppm and carbonated water. Additionally, the results showed that there was no significant difference in flavor between the samples with emulsified flavoring contents of 20 ppm, 50 ppm, 100 ppm, and 200 ppm and carbonated water. The results of these preliminary tests confirmed that, as long as the caramel color and emulsified flavoring contents in a beverage were within their respective specified ranges, drinkers who were unable to obtain visual information were unable to recognize any significant differences in the flavor and aroma of the beverage.

[0051] [Actual exam] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0052] (Main test: Preparation of samples in Tables 1-2) For each sample in Tables 1 and 2, vodka, nonanal, decanal, caramel coloring (product name: Caramel CN, manufactured by Ikeda Tohka Kogyo Co., Ltd., Caramel IV), emulsified flavoring (product name: Neokura No. 36237, manufactured by San-Ei Gen F.F.I. Co., Ltd.), sweetener (fructose glucose liquid sugar), acidulant (citric acid (anhydrous), trisodium citrate), carbonated water, and pure water were appropriately mixed to obtain the amounts shown in the tables to prepare a sample (citrus-flavored alcoholic beverage). The gas pressure (total pressure) at 20°C for each sample in Tables 1 and 2 is 2.1 kg / cm 2 It was.

[0053] (Main test: Preparation of each sample in Table 3) Sample 5-1 in Table 3 was a commercially available product (lemon chuhai-flavored beverage), and Sample 5-2 was prepared by adding caramel color to Sample 5-1. The gas pressure (total pressure) of each sample in Table 3 at 20°C is 2.1 kg / cm 2 It was.

[0054] (Actual exam: Exam contents) For each sample produced by the above-mentioned method, five trained panelists with discriminatory abilities independently scored the following five-point scale (-2 points, -1 point, 0 points, 1 point, 2 points) for "sharp sourness," "strength of mouthfeel at the moment of putting it in the mouth," "fruit juice feel," and "sweetness with a clean finish," in accordance with the following evaluation criteria, and the average score was calculated. All evaluations were performed by the panelists drinking the samples poured into transparent containers while visually checking them. All evaluations were performed indoors with normal brightness (800 lx brightness: measured value using ILLUMINANCE METER T-10 manufactured by MINOLTA).

[0055] In each evaluation, the sample with the rear number 1 in the sample number was used as the target sample, and the score shown in the table for the target sample was used as the reference score. In each evaluation, the target sample was compared with the target sample with the same front number in the sample number. Specifically, the target samples were samples 1-1, 2-1, 3-1, 4-1, and 5-1, and for example, the harsh sourness of sample 3-2 was evaluated by comparing it with the harsh sourness of sample 3-1 (target sample) with the same front number in the sample number and the rear number 1, which was set to 0 points (reference score).

[0056] (Sharp sourness: Evaluation criteria) The evaluation of harsh sourness was based on a standard score of 0 for the control sample, with -2 points for "very weak harsh sourness," 0 points for "neither weak nor strong harsh sourness (same level as the control sample)," and 2 points for "very strong harsh sourness." The lower the score, the more the harsh sourness is reduced, and the more preferable it is.

[0057] (Evaluation criteria: Mouthfeel strength at the moment of putting it in the mouth) The evaluation of the strength of the mouthfeel the moment you put it in your mouth was based on a score of 0 for the control sample, with -2 points for "very weak mouthfeel the moment you put it in your mouth," 0 points for "neither weak nor strong mouthfeel the moment you put it in your mouth (similar to the control sample)," and 2 points for "very strong mouthfeel the moment you put it in your mouth." The higher the score, the more enhanced the mouthfeel the moment you put it in your mouth, and the more preferable it can be. Here, "the texture at the moment of putting it in the mouth" refers to the volume (thickness) of flavor felt when the sample is put in the mouth, and the greater the perceived volume, the stronger the texture is evaluated to be.

[0058] (Fruit Juice: Evaluation Criteria) The evaluation of the fruit juice sensation was based on a standard score of 0 for the control sample, with -2 points for "very weak fruit juice sensation," 0 points for "neither weak nor strong fruit juice sensation (same level as the control sample)," and 2 points for "very strong fruit juice sensation." The higher the score, the more enhanced the fruit juice sensation is, and the more preferable it can be judged to be. Here, "fruit juice flavor" refers to a fresh fruit juice-like flavor.

[0059] (Sweetness with a good aftertaste: Evaluation criteria) The evaluation of sweetness with a clean finish was based on a standard score of 0 for the target sample, with -2 points for "very poor sweetness aftertaste," 0 points for "neutral sweetness aftertaste (similar to the target sample)," and 2 points for "very good sweetness aftertaste." With regard to sweetness with a clean finish, the higher the score, the better the sweetness aftertaste and the more preferable it is. Here, the evaluation of "clear sweetness" is based on the state of the sharp sweetness in the aftertaste, and a high score is given if the sweetness disappears quickly from the mouth and does not leave a lingering sweetness in the aftertaste. In other words, in this specification, "the sweetness with a good aftertaste has been enhanced" does not specifically mean that the sweetness has been enhanced, but rather that the aftertaste has been enhanced, and means that "in terms of the sweetness, the aftertaste has improved (the aftertaste has been enhanced)."

[0060] The table below shows the content of each sample and the results of each evaluation. The numerical values ​​and indices of each component shown in the table are the content and indices of the final product. And chromaticity a * value, chromaticity b * Value, Lightness L * The values ​​are measured by CM-3600A (manufactured by KONICA MINOLTA), and the turbidity (OD660) is measured by UV-1800 (manufactured by SHIMADZU). The acidity is the acidity converted into citric acid, and is a value measured by neutralization titration. The sweetness in Tables 1 and 2 is the sweetness converted into sucrose, and is a value calculated based on the amount of sweetener added and the sweetness shown in this embodiment, and the sweetness in Table 3 is a value calculated based on the sweetness shown in this embodiment based on the value obtained by subtracting the acidity from the extract content of the product, and is a value calculated based on the sweetness converted into sucrose based on the sweetness shown in this embodiment. The contents of nonanal and decanal in Tables 1 and 2 are values ​​calculated based on the amount added, and the contents of nonanal, decanal, myrcene, and geraniol in Table 3 are values ​​measured by solvent extraction-GC-MS method (the method described in this embodiment).

[0061] [Table 1]

[0062] [Table 2]

[0063] [Table 3]

[0064] (Review of results) From the results of samples 1-1 to 1-6 in Table 1, the chromaticity a * value, chromaticity b * Value, Lightness L * When the values ​​were within the respective specified ranges, it was confirmed that, compared to the control sample 1-1, the "harsh sourness" was reduced, the "juiciness" was enhanced, and the "sweetness with a clean aftertaste" was enhanced. Taking all the evaluations into consideration, among samples 1-1 to 1-6, samples 1-3 to 1-6 (particularly samples 1-4 to 1-6) gave very favorable results.

[0065] In addition, when comparing samples 1-5 and 1-6 in Table 1, although the turbidity (OD660) is significantly different between the two, the scores for each evaluation item were similar. Therefore, it was confirmed that the effects of the present invention (reduction of harsh sourness, enhancement of sweetness with a clean finish, and enhancement of fruit juice) are exerted within a wide range of turbidity without being affected by the turbidity.

[0066] Table 2 shows the results when the content of nonanal and decanal was varied. Comparing Samples 2-1 and 2-2, Samples 3-1 and 3-2, and Samples 4-1 and 4-2 in Table 2, it was confirmed that the effects of the present invention (reduction of harsh acidity, enhancement of sweetness with a clean aftertaste, and enhancement of fruit juice feeling) are exerted regardless of the nonanal and decanal contents. In other words, chromaticity a * value, chromaticity b * Value, Lightness L * It was confirmed that, so long as the values ​​are within the respective specified ranges, the effects of the present invention can be exerted within a wide range of contents without being significantly affected by the nonanal content or decanal content.

[0067] Table 3 shows the results when a commercial product was used. The results for Samples 5-1 and 5-2 in Table 3 tended to be similar to the results for each sample in Table 2, and it was confirmed that the effects of the present invention (reducing harsh acidity, enhancing sweetness with a clean aftertaste, and enhancing fruit juice feel) were achieved even though the samples contained other ingredients such as myrcene and geraniol. In other words, chromaticity a * value, chromaticity b * Value, Lightness L * It was confirmed that, so long as the values ​​are within the respective prescribed ranges, the effects of the present invention are exerted without being significantly affected by other components.

Claims

1. An alcoholic beverage having an acidity of 0.1 to 1.5 w / v% and a sweetness of 1.0 to 10.0 w / v%, chromaticity a ＊ The value is between −0.280 and 0.350, chromaticity b ＊ The value is between 5.000 and 20.171, Lightness L ＊ The value is between 90.000 and 98.861, An alcoholic beverage having a turbidity (OD660) of 0.110 or less.

2. 2. The alcoholic beverage according to claim 1, wherein the nonanal content is 0.01 ppm or more and the decanal content is 0.01 ppm or more.

3. 3. The alcoholic beverage according to claim 1, having an alcohol content of 1 to 12%.

4. The alcoholic beverage according to claim 1 or 2, which is a citrus-flavored beverage.

5. The acidity is 0.1 to 1.5 w / v%, the sweetness is 1.0 to 10.0 w / v%, and the color is ＊ The value is set to -0.280 to 0.350, and the chromaticity b ＊ The value is set to 5.000 to 20.171, and the lightness L ＊ The method for producing an alcoholic beverage includes a step of adjusting the OD660 value to 90.000 to 98.861 and adjusting the turbidity (OD660) to 0.110 or less.

6. A flavor improving method for reducing the harsh sourness of an alcoholic beverage having an acidity of 0.1 to 1.5 w / v% and a sweetness of 1.0 to 10.0 w / v%, while enhancing a sweetness with a good aftertaste, comprising: The color value a of the alcoholic beverage ＊ The value is set to -0.280 to 0.350, and the chromaticity b ＊ The value is set to 5.000 to 20.171, and the lightness L ＊ The method for improving the flavor of an alcoholic beverage is to set the value of the flavor component to 90.000 to 98.861 and the turbidity (OD660) to 0.110 or less.

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