BEVERAGE, METHOD FOR PRODUCING BEVERAGE, AND METHOD FOR ENHANCING BEVERAGE FLAVOR

Abstract

To provide a beverage that has a chemical aftertaste reduced and also has initial, gorgeous sweetness enhanced, a method for producing a beverage, and a method for improving the flavor of a beverage by reducing a chemical aftertaste and enhancing initial, gorgeous sweetness.SOLUTION: The beverage according to the present invention is a beverage having the content of perillaldehyde of 100 ppb or more, and the content of γ-decalactone being 5 ppb or more. The method for improving the flavor of a beverage according to the present invention is a method for improving the flavor of a beverage with the content of perillaldehyde of 100 ppb or more by reducing a chemical aftertaste and enhancing initial, gorgeous sweetness, wherein the method includes the step of controlling the content of γ-decalactone to be 5 ppb or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to beverages, methods for producing beverages, and methods for enhancing the flavor of beverages. [Background technology]

[0002] The characteristic sourness of plums gives consumers a refreshing impression, so a variety of beverages that take advantage of this sourness are manufactured and sold. Research and development is currently underway to develop beverages that better meet the needs of consumers.

[0003] For example, Patent Document 1 discloses a method for producing plum liqueur with a pronounced ripe aroma, which is characterized by freezing ripe plums and / or after-ripening plums and then immersing them in an alcoholic aqueous solution with only the skin and / or flesh of the plums being in direct contact with the aqueous alcoholic solution. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2011-115118 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present inventors have conducted detailed flavor studies on beverages exhibiting plum flavor (including pickled plum flavor) as described in Patent Document 1, in order to provide beverages more suited to consumer preferences. As a result, the inventors confirmed that when perillaldehyde is contained in a beverage, the plum flavor is strengthened, but the aftertaste is also dominated by a negative chemical flavor.

[0006] Furthermore, the inventors considered that if they could enhance the top flavor (the moment the beverage is taken to the mouth), which has the greatest impact on the drinker, by imparting a sweet, vibrant flavor that does not interfere with the plum aroma, it might be possible to provide a beverage with a unique aroma never before seen.

[0007] Therefore, the present invention aims to provide a beverage having a reduced chemical aftertaste and an enhanced sweet and lively top flavor, a method for producing the beverage, and a method for improving the flavor of the beverage by reducing the chemical aftertaste and enhancing the sweet and lively top flavor. [Means for solving the problem]

[0008] The above problems can be solved by the following measures. (1) Perillaldehyde content 8000~20000ppb Yes the law of nature , the content of γ-decalactone 8-550ppb A beverage that is. ( 2 When the content of the perillaldehyde is X ppb and the content of the γ-decalactone is Y ppb, the value of Y / X is 0.001 to 0.060. 1 to The beverage described. ( 3 ) The above-mentioned plum-flavored alcoholic beverage 1 or the above 2 The beverage described in ( 4 ) The alcohol content of the above 1 to 10 v / v% 3 13. A beverage according to any one of the preceding claims. ( 5 ) The foamable composition according to any one of claims 1 to 10, 4 13. A beverage according to any one of the preceding claims. ( 6 ) Perillaldehyde content 8000~20000ppb The method for producing a beverage comprising the steps of: 8-550ppb A method for producing a beverage comprising the steps of: ( 7 ) Perillaldehyde content 8000~20000ppbThe present invention relates to a method for improving the flavor of a beverage, which reduces the chemical aftertaste and enhances the sweet and lively top flavor of a beverage, comprising: 8-550ppb The method for enhancing the flavor of a beverage comprises the steps of: Effect of the Invention

[0009] The beverage according to the present invention has a reduced chemical aftertaste and an enhanced sweet and lively top flavor. The method for producing a beverage according to the present invention can produce a beverage with a reduced chemical aftertaste and an enhanced sweet and lively top flavor. The method for improving the flavor of a beverage according to the present invention can reduce the chemical aftertaste of a beverage containing perillaldehyde and enhance the sweet and lively top flavor. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

[0011] [Beverage] The beverage according to this embodiment is a beverage containing perillaldehyde and has a gamma-decalactone content equal to or greater than a predetermined value. One example of the beverage according to this embodiment is an alcoholic beverage containing alcohol, and although this alcoholic beverage is not limited to a specific type of beverage, for example, a chuhai-flavored beverage is one. This chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavor-designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails. The beverage according to this embodiment may also be applied to a fruit wine-flavored beverage (a beverage that is flavor-designed to have the flavor of fruit wine). Since the beverage according to this embodiment contains perillaldehyde, which has a shiso-like aroma, it is preferably a plum-flavored beverage (including plum-boshi-flavored beverages, which are beverages designed to have a flavor similar to plum or plum-boshi). When the plum-flavored beverage contains alcohol, it becomes a plum-flavored alcoholic beverage. Each element constituting the beverage according to this embodiment will be described below.

[0012] (Perillaldehyde) Perillaldehyde has the molecular formula C 10 H 14 It is a type of monoterpene represented by O and has a scent similar to that of shiso. The present inventors have also confirmed that when perillaldehyde is added to a beverage, it strengthens the negative chemical aftertaste.

[0013] The content of perillaldehyde is preferably 100 ppb or more, more preferably 1000 ppb or more, 5000 ppb or more, 8000 ppb or more, 9000 ppb or more, or 10000 ppb or more. By making the content of perillaldehyde equal to or more than a predetermined value, the problem of the present invention (chemical aftertaste) becomes clear and the pickled plum taste can be enhanced. The content of perillaldehyde is preferably 30000 ppb or less, more preferably 25000 ppb or less, 22000 ppb or less, 20000 ppb or less, 18000 ppb or less, or 15000 ppb or less. By keeping the content of perillaldehyde below a predetermined value, it is possible to avoid a situation in which the chemical aftertaste cannot be reduced by γ-decalactone, which will be described later. In this specification, the unit "ppb" is synonymous with "μg / L."

[0014] (γ-Decalactone) γ-Decalactone has the molecular formula C 10 H 18 It is a type of lactone represented by O2. The present inventors have discovered that by adding γ-decalactone to a beverage containing perillaldehyde, the "chemical aftertaste" caused by perillaldehyde can be reduced. The present inventors have also found that the inclusion of γ-decalactone in a beverage containing perillaldehyde can enhance the sweet and vibrant top note.

[0015] The content of γ-decalactone is preferably 5 ppb or more, more preferably 8 ppb or more, 10 ppb or more, 30 ppb or more, 50 ppb or more, 80 ppb or more, or 100 ppb or more. By having a content of γ-decalactone of a predetermined value or more, it is possible to reduce the chemical feeling in the aftertaste and to enhance the sweet and gorgeous taste of the top. In addition, by having a content of γ-decalactone of a predetermined value or more, it is possible to improve drinkability and the overall balance of the beverage. The content of γ-decalactone is preferably 550 ppb or less, more preferably 520 ppb or less, 500 ppb or less, 400 ppb or less, 350 ppb or less, 320 ppb or less, or 300 ppb or less. By keeping the content of γ-decalactone below a predetermined value, it is possible to fully exert the effect of reducing the chemical feeling in the aftertaste and the effect of enhancing the sweet and gorgeous taste of the top.

[0016] The content of perillaldehyde and γ-decalactone in a beverage can be measured, for example, by appropriately diluting a sample and measuring it using a solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method.

[0017] (γ-decalactone content / perillaldehyde content) When the perillaldehyde content of the beverage according to this embodiment is X ppb and the γ-decalactone content is Y ppb, the value of Y / X is as follows. Y / X is preferably 0.001 or more, more preferably 0.003 or more, 0.005 or more, 0.008 or more, or 0.010 or more. By making Y / X equal to or more than a predetermined value, the "chemical feeling in the aftertaste" caused by perillaldehyde can be more reliably reduced by γ-decalactone, and the sweet and gorgeous top flavor can be firmly enhanced. Y / X is preferably 0.060 or less, more preferably 0.055 or less, 0.050 or less, 0.040 or less, or 0.030 or less. By keeping Y / X at a predetermined value or less, the overall balance of the beverage can be kept good.

[0018] (alcohol) The beverage according to this embodiment may contain 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.

[0019] (Alcohol content) When the beverage according to the present embodiment contains alcohol, the alcohol content is preferably 1 v / v% or more, more preferably 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, or 5 v / v% or more. The alcohol content is preferably 15 v / v% or less, more preferably 13 v / v% or less, 12.5 v / v% or less, 10 v / v% or less, 9 v / v% or less, 7 v / v% or less, or 6 v / v% or less. The alcohol content of a beverage can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol Content (vibration density meter / gas chromatograph analysis method).

[0020] (fruit juice) The beverage according to this embodiment may contain fruit juice. Here, fruit juice refers to juice squeezed from fruit, and includes various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, as well as fruit puree (a semi-liquid product made by mashing or straining cooked or raw fruit), as well as diluted solutions, concentrated solutions, and mixtures thereof. In addition, fruit juice may be made from one type of fruit or two or more types of fruit.

[0021] The fruit juice content may be 0% in terms of the fruit juice percentage, but is preferably 1% or more, more preferably 3% or more, or 5% or more, and is preferably 15% or less, more preferably 10% or less, 9% or less, or 8% or less in terms of the fruit juice percentage.

[0022] The content of fruit juice in the beverage according to the present embodiment (converted into fruit juice percentage) is calculated by "content (converted into fruit juice percentage) % (specifically, w / v %)" = "amount of fruit juice blended in 100 mL of beverage (g)" x "concentration ratio" / 100 mL x 100. Here, the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is taken as 100%) is calculated according to the JAS standard. In detail, it can be calculated based on the standard of sugar refractometer reading (°Bx) or acidity standard (%) of the JAS standard. For example, when plum juice with an acidity of 7% is used, the standard acidity of plum is 3.5% according to Appendix 4 of the Japanese Agricultural Standard for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016), so this plum juice is 2 times concentrated plum juice.

[0023] In addition, the fruit from which the juice is derived is preferably plum in order to give the beverage a plum flavor, but any edible fruit can be used within a range that does not impair the desired effects of the present invention. For example, in addition to the above-mentioned plum, the fruit from which the juice is derived may include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and shikuwasa, and Rosaceae fruits such as apple, strawberry, and peach, as well as other conventionally known fruits such as grapes, plums, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears.

[0024] (Extract) The extract component (extract content) of the beverage according to this embodiment is not particularly limited, but is, for example, as follows. The extract content is preferably 1.00 w / v% or more, more preferably 2.00 w / v% or more, 3.00 w / v% or more, 4.00 w / v% or more, or 4.20 w / v% or more. The extract content is preferably 10.00 w / v% or less, more preferably 9.00 w / v% or less, 8.00 w / v% or less, 7.00 w / v% or less, or more preferably 6.50 w / v% or less.

[0025] Here, extract content is the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). Extract content is a value that mainly reflects the amount of sweetener contained, which will be described later; the higher the amount of sweetener, the higher the value, and the lower the amount of sweetener, the lower the value. The extract content of a beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical methods prescribed by the National Tax Agency of Japan.

[0026] (acidity) The acidity (acidity converted into citric acid) of the beverage according to this embodiment is not particularly limited, but is, for example, as follows. The acidity is preferably 0.10 w / v% or more, more preferably 0.20 w / v% or more, 0.30 w / v% or more, 0.40 w / v% or more, or 0.45 w / v% or more, and more preferably 2.00 w / v% or less, more preferably 1.50 w / v% or less, 1.00 w / v% or less, 0.90 w / v% or less, 0.80 w / v% or less, or 0.75 w / v% or less.

[0027] 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. 489 of the Ministry of Agriculture, Forestry and Fisheries, February 24, 2016). 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" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution). The acidity can be adjusted by, for example, the amount of an acidulant to be described later or the amount of fruit juice to be added.

[0028] (Foaming) The beverage according to the present embodiment is preferably a carbonated beverage containing carbon dioxide gas. Here, the term "carbonated beverage" refers to 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 2.1kg / cm 2 More preferably, the gas pressure (total pressure) at 20°C is 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: The gas pressure (total pressure) of the beverage according to this embodiment at 20° C. can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) "8-3 Gas Pressure."

[0029] (others) The beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavors, 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. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of the acidulant 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, phosphoric acid, etc. Examples of the salt 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 fiber that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0030] The beverage according to this embodiment may contain benzaldehyde. The benzaldehyde content is preferably 80 ppb or more, more preferably 100 ppb or more, 300 ppb or more, 500 ppb or more, 800 ppb or more, or 1000 ppb or more. The benzaldehyde content is preferably 3200 ppb or less, more preferably 3000 ppb or less, 2800 ppb or less, 2500 ppb or less, 2200 ppb or less, or 2000 ppb or less. Benzaldehyde in beverages can be measured, for example, by appropriately diluting a sample and subjecting it to solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) measurement.

[0031] If the beverage according to this embodiment is to be a chuhai-flavor beverage, it may contain, in addition to the above-mentioned fruit juice, fruit flavors (flavors that impart a fruit-like aroma) 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).The fruit species of the fruit flavors and fruit extracts are the same as those of the above-mentioned fruit juice. The effects of the present invention (particularly the effect of reducing the chemical aftertaste and enhancing the sweet and lively top taste) are not believed to be completely eliminated depending on the flavor type and strength of the flavor / fruit extract, so the flavor type of the flavor may be diverse and there is no particular limitation on the content.

[0032] (Packaged beverages) The beverage according to the present embodiment can be provided in various containers. By filling the 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.

[0033] As described above, the beverage according to this embodiment has a reduced chemical aftertaste and an enhanced sweet and lively top flavor. Furthermore, the beverage according to this embodiment is easier to drink and has a better overall balance as a beverage.

[0034] [Beverage manufacturing method] Next, a method for producing a beverage according to this embodiment will be described. The method for producing a beverage according to this embodiment includes a mixing step and a post-treatment step.

[0035] In the mixing step, water, perillaldehyde, γ-decalactone, fruit juice, 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 perillaldehyde content, the γ-decalactone content, and the like are within the above-mentioned predetermined ranges.

[0036] 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. As such, the beverage according to this embodiment is preferably a blended beverage produced by blending, and not a distilled liquor produced by distillation.

[0037] The processes in the mixing step and post-treatment step can be carried out using equipment commonly used for producing RTD beverages and the like.

[0038] As described above, the method for producing a beverage according to this embodiment can produce a beverage that has a reduced chemical aftertaste and an enhanced sweet and lively top flavor. Furthermore, the beverage manufacturing method according to this embodiment can produce a beverage that is easy to drink and has a good overall balance as a beverage.

[0039] [Method for improving the flavor of beverages] Next, the beverage flavor enhancing method according to this embodiment will be described. The method for improving the flavor of a beverage according to this embodiment is a method for improving the flavor of a beverage that contains perillaldehyde, which reduces the chemical aftertaste and enhances the sweet and lively top flavor of the beverage, and is a method for increasing the content of γ-decalactone to a predetermined value or more. The contents of each component are the same as those explained in the "beverage" section above.

[0040] As described above, according to the method for enhancing the flavor of a beverage according to this embodiment, it is possible to reduce the chemical aftertaste and enhance the sweet and lively top flavor. Furthermore, according to the method for enhancing the flavor of a beverage according to this embodiment, it is possible to improve drinkability and the overall balance of the beverage. EXAMPLES

[0041] 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.

[0042] [Sample preparation] Each sample in Tables 1 to 3 was prepared by mixing vodka, perillaldehyde, γ-decalactone, citric acid (anhydrous), trisodium citrate, plum juice, fructose glucose liquid sugar, granulated sugar, L-ascorbic acid, flavoring, carbonated water, and pure water in the amounts shown in the tables (a chuhai-flavored alcoholic beverage with a plum flavor). The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 3 is 2.1 kg / cm 2 The components of each sample in Tables 1 and 2 were almost the same except for perillaldehyde and γ-decalactone. The acidity of each sample in Table 3 was adjusted by the amount of citric acid (anhydrous), and the extract content was adjusted by the amount of high fructose glucose liquid sugar.

[0043] [Test Contents] For each sample produced by the above-mentioned method, three trained panelists with discriminatory abilities independently scored on a 5-point scale from 1 to 5 for "negative chemical aftertaste," "top sweetness and richness," "middle fruitiness," "saltiness," "pickled plum flavor," "ease of drinking," and "overall balance as a beverage" in accordance with the following evaluation criteria, and the average score was calculated. All evaluations were performed by drinking the samples.

[0044] (Negative chemical aftertaste: Evaluation criteria) The negative chemical aftertaste was evaluated based on a standard score of 3 for sample 1-0, with 1 point for a weak chemical aftertaste, 3 points for a chemical aftertaste similar to that of sample 1-0, and 5 points for a strong chemical aftertaste. As for the "chemical aftertaste," the lower the score, the more reduced it is, and the more preferable it can be judged to be.

[0045] Here, the "chemical aftertaste (negative chemical aftertaste)" refers to an unpleasant chemical flavor in the aftertaste (the taste that remains after swallowing the sample).

[0046] (Sweetness and gorgeousness of the top: Evaluation criteria) The sweetness and splendor of the top note was evaluated on a 3-point scale for sample 1-0, with 1 point being given for "weak top note sweetness and splendor," 3 points being given for "sweetness and splendor the same as sample 1-0," and 5 points being given for "strong top note sweetness and splendor." As for the "sweetness and richness of the top note," the higher the score, the more enhanced it is, and the more desirable it can be judged to be.

[0047] Here, "sweetness and floridity at the top" refers to the sweet and florid (floral) aroma at the top (around the moment the sample is put in the mouth).

[0048] (Middle fruitiness: Evaluation criteria) The evaluation of the fruit texture in the middle was based on a 3-point scale for sample 1-0, with 1 point being given to "weak fruit texture in the middle," 3 points being given to "the same fruit texture in the middle as sample 1-0," and 5 points being given to "strong fruit texture in the middle." As for the "middle fruitiness," the higher the score, the stronger it is, and the more preferable it can be judged to be.

[0049] Here, the "fruity in the middle" refers to a juicy fruit-like aroma in the middle (after the top, which refers to "the moment you put the sample in your mouth").

[0050] (Saltiness: Evaluation criteria) The saltiness was evaluated on a 3-point scale for sample 1-0, with "weak saltiness" being rated as 1 point, "same level of saltiness as sample 1-0" being rated as 3 points, and "very salty" being rated as 5 points.

[0051] Here, "saltiness" refers to a salty taste that brings out the pulpy texture described above.

[0052] (Umeboshi feeling: Evaluation criteria) The umeboshi flavor was evaluated based on a 3-point scale for sample 1-0, with 1 point being a weak umeboshi flavor, 3 points being the same as sample 1-0, and 5 points being a strong umeboshi flavor. As for the "pickled plum flavor," the higher the score, the stronger it is, and the more preferable it can be judged to be.

[0053] Here, the "pickled plum flavor" refers to a pickled plum-like aroma composed of sourness, saltiness, and the flavor of plum.

[0054] (Ease of drinking: Evaluation criteria) No standard was set for the evaluation of drinkability, with "difficult to drink (poor drinkability)" being rated as 1 point and "easy to drink (good drinkability)" being rated as 5 points. With regard to "ease of drinking," the higher the score, the more preferable the beverage is.

[0055] Here, "ease of drinking" refers to the sensation of being able to drink smoothly without any unpleasant flavors.

[0056] (Overall balance as a beverage: Evaluation criteria) No standard was set for evaluating the overall balance of the beverage, with a score of 1 for "poor overall balance as a beverage" and a score of 5 for "good overall balance as a beverage." With regard to the "overall balance of the beverage," the higher the score, the more favorable the beverage is.

[0057] Here, "overall balance as a beverage" refers to the overall balance of flavor as a beverage; for example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage will be rated as poor.

[0058] 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. The acidity in the table is the sum of the contents of citric acid (anhydrous), L-ascorbic acid, and plum juice in each sample multiplied by a constant (constant for citric acid (anhydrous): 1, constant for L-ascorbic acid: 0.36, constant for plum juice: 0.035). Note that trisodium citrate has almost no effect on acidity (acidity converted into citric acid), so it was excluded from the formula used to calculate the acidity in the table. In addition, the fruit juice in the table is the content of fruit juice (plum juice) converted into fruit juice percentage.

[0059] [Table 1]

[0060] [Table 2]

[0061] [Table 3]

[0062] (Review of results) From the results of Samples 1-0 to 1-6 in Table 1, it was confirmed that when a beverage containing perillaldehyde is mixed with a specified amount or more of γ-decalactone, it has the effect of "reducing the chemical aftertaste" and "enhancing the sweet and lively top flavor." It was also confirmed that when a beverage containing perillaldehyde is supplemented with a specified amount of gamma-decalactone, the "middle fruitiness," "saltiness," and "pickled plum flavor" are also enhanced. Furthermore, it was confirmed that adding a certain amount or more of gamma-decalactone to a beverage containing perillaldehyde also improves the "ease of drinking" and the "overall balance of the beverage." When all the evaluations were taken into consideration, among samples 1-0 to 1-6, samples 1-1 to 1-6 (particularly samples 1-2 to 1-5) gave very favorable results.

[0063] From the results of Samples 2-1 to 2-3 in Table 2, it was confirmed that when the ratio of the γ-decalactone content to the perillaldehyde content (Y / X) was the same, similar results were obtained in terms of "reducing the chemical aftertaste" and "enhancing the sweet and lively top flavor."

[0064] From the results of Samples 3-1 to 3-3 in Table 3, it was confirmed that the effects of the present invention are not hindered even if the fruit juice content, extract content, or acidity is changed.

[0065] (Reference test) In addition to the above-mentioned examples, the following reference test was also carried out. Samples A to E (chuhai-flavored alcoholic beverages with a plum flavor) were prepared by appropriately mixing vodka, perillaldehyde, benzaldehyde, γ-decalactone, citric acid (anhydrous), trisodium citrate, plum juice, fructose-glucose liquid sugar, granulated sugar, L-ascorbic acid, flavoring, carbonated water, and pure water. The gas pressure (total pressure) of each sample at 20°C was 2.1 kg / cm 2 The contents of components other than benzaldehyde and γ-decalactone in each sample were approximately the same.

[0066] The contents of perillaldehyde, benzaldehyde, and γ-decalactone in Samples A to E were as follows: (Sample A) Perillaldehyde: 15,000 ppb Benzaldehyde: 0ppb γ-Decalactone: 0ppb (Sample B) Perillaldehyde: 15,000 ppb Benzaldehyde: 1600ppb γ-Decalactone: 0ppb (Sample C) Perillaldehyde: 15,000 ppb Benzaldehyde: 0ppb γ-Decalactone: 150ppb (Sample D) Perillaldehyde: 15,000 ppb Benzaldehyde: 800ppb γ-Decalactone: 150ppb (Sample E) Perillaldehyde: 15,000 ppb Benzaldehyde: 1600ppb γ-Decalactone: 150ppb

[0067] When the flavors of samples A to E were checked, it was confirmed that samples B to E had a less chemical aftertaste compared to sample A. It was also confirmed that samples D and E had improved top volume and body.

Claims

1. The perillaldehyde content is 8,000 to 20,000 ppb, A beverage having a gamma-decalactone content of 8 to 550 ppb.

2. 2. The beverage according to claim 1, wherein the value of Y / X is 0.001 to 0.060, where the content of perillaldehyde is X ppb and the content of γ-decalactone is Y ppb.

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

4. The beverage according to any one of claims 1 to 3, having an alcohol content of 1 to 10 v / v %.

5. 5. A beverage according to any one of claims 1 to 4 which is effervescent.

6. A method for producing a beverage having a perillaldehyde content of 8,000 to 20,000 ppb, comprising: A method for producing a beverage, comprising a step of adjusting the gamma-decalactone content to 8 to 550 ppb.

7. A method for improving the flavor of a beverage having a perillaldehyde content of 8,000 to 20,000 ppb, which reduces a chemical aftertaste and enhances a sweet and lively top flavor, A method for improving the flavor of a beverage, comprising a step of adjusting the gamma-decalactone content to 8 to 550 ppb.

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