Alcoholic beverage, method for producing a red alcoholic beverage, and method for changing the color of an alcoholic beverage

Abstract

To provide an alcoholic beverage that has a reduced feeling of unpleasant edginess even when containing a plant raw material containing blue anthocyanin.SOLUTION: An alcoholic beverage contains a plant raw material containing blue anthocyanin, and an acidulant.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing an alcoholic beverage, a red alcoholic beverage, and a method for changing the color of an alcoholic beverage.

Background Art

[0002] In recent years, due to the diversification of consumers' preferences and values, the development of beverages with various flavors and tastes has been promoted. For example, Patent Document 1 describes a malt-fermented beverage containing a red-colored fruit juice, which uses anthocyanin-containing red-colored fruit juice and malt as raw materials.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in alcoholic beverages, the study of technical means with excellent flavor has not been sufficiently carried out, and the development of such technical means has been desired.

[0005] According to the study by the present inventors, an alcoholic beverage containing a plant raw material containing blue anthocyanin has a more prominent astringent taste derived from the plant raw material containing blue anthocyanin compared to a non-alcoholic beverage containing a plant raw material containing blue anthocyanin. Therefore, in an alcoholic beverage containing a plant raw material containing blue anthocyanin, it is desirable to reduce the astringent taste.

[0006]

Means for Solving the Problems

[0007] One aspect of the present invention relates to an alcoholic beverage containing a plant raw material containing blue anthocyanin and a sour agent.

[0008] Since the alcoholic beverage contains a sour agent, even if it contains a plant raw material containing blue anthocyanin, the astringent taste is reduced.

[0009] In one aspect, the alcoholic beverage may be a non-fermented alcoholic beverage.

[0010] In one aspect, the plant raw material containing blue anthocyanin may contain at least one selected from the group consisting of butterfly pea raw material, cornflower raw material, and blue mallow raw material.

[0011] In one aspect, the plant raw material containing blue anthocyanin may be a butterfly pea raw material.

[0012] In one aspect, the alcoholic beverage may have a pH of 4.0 or higher. As a result, the color of the alcoholic beverage becomes blue or purple, and it becomes an alcoholic beverage whose color changes to red by lowering the pH.

[0013] Another aspect of the present invention relates to a method for producing a red alcoholic beverage, which includes further adding a sour agent to the above-mentioned alcoholic beverage.

[0014] Another aspect of the present invention relates to a method for changing the color of an alcoholic beverage, which includes changing the color of the alcoholic beverage from blue or purple to red by further adding a sour agent to the above-mentioned alcoholic beverage.

Effects of the Invention

[0015] According to the present invention, it is possible to provide an alcoholic beverage in which the astringent taste is reduced even if it contains a plant raw material containing blue anthocyanin.

Modes for Carrying Out the Invention

[0016] Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

[0017] (Alcoholic beverage) The alcoholic beverage according to this embodiment contains a plant raw material containing blue anthocyanin and an acidulant.

[0018] The alcohol concentration (degree) of the alcoholic beverage may be, for example, 1.0 v / v% or more, 2.0 v / v% or more, 3.0 v / v% or more, 4.0 v / v% or more, 5.0 v / v%, 6.0 v / v% or more, 7.0 v / v% or more, 8.0 v / v% or more, 9.0 v / v% or more, or 10.0 v / v% or more. Also, the alcohol concentration (degree) of the alcoholic beverage may be, for example, 30 v / v% or less, 20.0 v / v% or less, 15.0 v / v% or less, 14.0 v / v% or less, 13.0 v / v% or less, 12.0 v / v% or less, 11.0 v / v% or less, 10.0 v / v% or less, 9.0 v / v% or less, 8.0 v / v% or less, 7.0 v / v% or less, 6.0 v / v% or less, 5.0 v / v% or less, 4.0 v / v% or less, or 3.0 v / v% or less. In this specification, a non-alcoholic beverage means a beverage with an alcohol degree (concentration) of less than 1.0 v / v%.

[0019] The alcohol used in the alcoholic beverage may be, for example, distilled liquor or brewed liquor, and from the viewpoint of drinkability as a beverage, it is preferably distilled liquor.

[0020] Examples of distilled liquors include spirits (e.g., vodka, rum, tequila, gin, aquavit, corn, etc.), whiskies (e.g., whisky, brandy), shochu, alcohol for raw materials, liqueurs, etc.

[0021] In this specification, the alcoholic beverage may be a non-fermented alcoholic beverage or a fermented alcoholic beverage. The non-fermented alcoholic beverage means a beverage having an alcohol content (concentration) of 1.0 v / v% or more, which is produced without fermentation by yeast or the like. The fermented alcoholic beverage means a beverage having an alcohol content (concentration) of 1.0 v / v% or more, which is produced through fermentation by yeast or the like. In addition, in this specification, the non-fermented non-alcoholic beverage means a beverage having an alcohol content (concentration) of less than 1.0 v / v%, which is produced without fermentation by yeast or the like.

[0022] The alcoholic beverage according to this embodiment may be, for example, a chu-hai flavored beverage, a beer flavored beverage, or the like. Further, the alcoholic beverage may be in the form of RTD (Ready To Drink) or RTS (Ready To Serve). RTD or RTS is something to be consumed by diluting with ice, water, hot water, or the like.

[0023] In this specification, the chu-hai flavored beverage means a beverage that presents a taste and aroma like chu-hai or similar to chu-hai, and gives the drinker a feeling of having consumed chu-hai when drinking. The chu-hai flavored beverage may contain, for example, fruit juice, oolong tea, or the like.

[0024] In this specification, the beer flavored beverage means a beverage that presents a taste and aroma like beer, and gives the drinker a feeling of having consumed beer when drinking. Examples of the beer flavored beverage may include those classified as beer, low-malt beer, other brewed liquors, liqueurs, or spirits under the Liquor Tax Law of Japan (as of April 1, 2018).

[0025] The alcoholic beverage according to this embodiment contains a plant material containing blue anthocyanin. The plant material containing blue anthocyanin means a powder of a plant containing blue anthocyanin or an extract of a plant containing blue anthocyanin.

[0026] The plant powder containing blue anthocyanin may be, for example, the dried and powdered flowers of a plant containing blue anthocyanin. The extract of a plant containing blue anthocyanin may be, for example, an extract obtained by extracting from the leaves, branches, roots, flowers, etc. of a plant containing blue anthocyanin with water, hot water, ethanol, methanol, etc., and drying it into a powder.

[0027] The plant raw material containing blue anthocyanin may contain, for example, at least one selected from the group consisting of butterfly pea raw material, cornflower raw material and borage raw material, and preferably contains the butterfly pea raw material. That is, the plant containing blue anthocyanin may contain at least one selected from the group consisting of butterfly pea, cornflower and borage, and preferably contains butterfly pea.

[0028] Butterfly pea is a plant of the legume family, also known as Clitoria ternatea L. Butterfly pea contains anthocyanin as a pigment component.

[0029] Cornflower is a plant of the aster family, also known as Centaurea cyanus. The flowers of cornflower contain anthocyanin as a pigment component.

[0030] Borage is a plant of the mallow family, also known as Malva sylvestris. The flowers of borage contain anthocyanin as a pigment component.

[0031] In this specification, anthocyanin means a glycoside in which anthocyanidin is bound to a sugar or sugar chain with anthocyanidin as an aglycone. Specific examples of anthocyanins include glycosides in which sugars or sugar chains such as glucose and rutinose are bound to anthocyanidins such as pelargonidin, cyanidin, delphinidin, aurantinidin, luteolinidin, peonidin, malvidin, petunidin, europinidin, rosinidin, ternatin, and cyanidin 3-sambubioside (alias: xylosylglucoside).

[0032] In this embodiment, the content of the plant raw material containing blue anthocyanin may be, for example, 0.001 w / v% or more, 0.01 w / v% or more, 0.03 w / v% or more, 0.05 w / v% or more, or 0.10 w / v% or more. The content of the plant raw material containing blue anthocyanin may be, for example, 1.00 w / v% or less, 0.80 w / v% or less, 0.60 w / v% or less, 0.50 w / v% or less, 0.40 w / v% or less, 0.30 w / v% or less, 0.20 w / v% or less, or 0.10 w / v% or less.

[0033] The alcoholic beverage according to this embodiment contains an acidulant.

[0034] Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. From the viewpoint of reducing the astringent taste and the aftertaste of bean odor and having excellent drinkability as a beverage, phosphoric acid, citric acid, and trisodium citrate are preferred.

[0035] The pH of the alcoholic beverage may be, for example, 2.5 or higher, 3.0 or higher, 3.5 or higher, 3.7 or higher, 3.8 or higher, or 3.9 or higher, and from the viewpoint of exhibiting blue or purple, 4.0 or higher, 4.1 or higher, 4.2 or higher, or 4.3 or higher is preferable. Further, the pH of the alcoholic beverage may be, for example, 5.0 or lower, 4.8 or lower, 4.6 or lower, 4.4 or lower, 4.3 or lower, 4.2 or lower, 4.1 or lower, 4.0 or lower, 3.9 or lower, or 3.8 or lower, and from the viewpoint of exhibiting red, 3.7 or lower, 3.6 or lower, or 3.5 or lower is preferable. The alcoholic beverage according to the present embodiment may be one in which the color changes with the pH ranging from 3.7 to 4.2. The pH can be adjusted, for example, by adjusting the type and amount of acidulant used.

[0036] The alcoholic beverage according to the present embodiment may or may not contain wheat raw material as a raw material. In this specification, the wheat raw material refers to wheat or processed wheat products. Examples of wheat include barley, wheat, rye, crow wheat, oats, pearl barley, and emmer wheat. Examples of processed wheat products include wheat extract, malt, and malt extract. Wheat extract is obtained by extracting the wheat extract containing sugar and nitrogen components from wheat. Malt is obtained by germinating wheat. Malt extract is obtained by extracting the extract containing sugar and nitrogen components from malt.

[0037] As raw materials for the alcoholic beverage, auxiliary raw materials may be used as raw materials other than wheat raw materials, plant raw materials containing blue anthocyanins, and acidulants. Examples of auxiliary raw materials include starch raw materials such as corn, corn starch, corn grits, rice, and adzuki beans, and sugar raw materials such as liquid sugar and sugar. Further, as raw materials for the alcoholic beverage, fruits and flavoring agents (excluding plant raw materials containing blue anthocyanins) defined by a cabinet order described in Article 3, Paragraph 12, Item b of the Liquor Tax Law may be included. When these raw materials are contained, the content of the above fruits and flavoring agents is preferably less than 5 parts by weight with respect to 100 parts by weight of malt.

[0038] The alcoholic beverage according to this embodiment may or may not contain hops as a raw material. The hops include dried hops, hop pellets, and hop extracts, and also include processed hop products such as whole hops, hexahops, tetra hops, and isomerized hop extracts.

[0039] The alcoholic beverage according to this embodiment may contain, in addition to a plant raw material containing blue anthocyanin and an acidulant, additives such as a colorant, a sweetener, a high-intensity sweetener, an antioxidant, a flavor, salts, dietary fiber, a pH adjuster, a preservative, etc., which are usually blended in beverages. Examples of the colorant include caramel pigment, gardenia pigment, marigold pigment, carotenoid pigment, anthocyanin pigment, fruit juice pigment, vegetable pigment, synthetic pigment, etc. Examples of the sweetener include fructose glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, etc. Examples of the high-intensity sweetener include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, thaumatin, brazzein, stevia, glycyrrhizin, monellin, aspartame, alitame, etc. Examples of the antioxidant include vitamin C, vitamin E, polyphenol, etc. Examples of the flavor include ramune flavor, lemon flavor, grapefruit flavor, beer flavor, malt flavor, hop flavor, etc. Examples of the salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. Examples of the dietary fiber include indigestible dextrin, polydextrose, indigestible glucan, etc. As the pH adjuster, an acid or an alkali that can be added to food can be used. Specifically, for example, acids such as phosphoric acid, hydrochloric acid, citric acid, malic acid, tartaric acid, acetic acid, succinic acid, etc., and alkalis such as sodium hydroxide, potassium hydroxide, sodium hydrogen carbonate, sodium carbonate, etc. can be mentioned. Examples of the preservative include sodium benzoate, fatty acid ester, potassium pyrosulfite, etc. These additives can be used singly or in combination of two or more kinds.

[0040] The alcoholic beverage according to this embodiment may or may not contain fruit juice.

[0041] The bitterness value (BU) of the alcoholic beverage according to this embodiment may be, for example, from 1 to 50, 40.0 or less, 30.0 or less, 20.0 or less, 10.0 or less, less than 5.0, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, or 0, and may be 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 5.0 or more, 10.0 or more, or 20.0 or more.

[0042] The bitterness value can be measured, for example, by the method described in "8.15 Bitterness value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewing Association, 2013 Supplement and Revision). The bitterness value can be appropriately set within the above range, for example, by adjusting the types and amounts of raw materials used.

[0043] The alcoholic beverage according to this embodiment may be non-foaming or foaming. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm 2 ) and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm 2 ) or more. When making it foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ).

[0044] The alcoholic beverage according to this embodiment can be provided in a container. The container may be any that can be sealed, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be applied. Also, glass containers, PET bottle containers, paper containers, pouch containers, etc. can be applied as the container. The capacity of the container is not particularly limited, and any currently in circulation can be applied. Note that from the point that it is possible to completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long period, it is preferable to apply a metal container.

[0045] The manufacturing method of the alcoholic beverage in one embodiment includes, for example, a blending step of blending a plant raw material containing blue anthocyanin, an acidulant, water, distilled alcohol, and raw materials other than the plant raw material containing blue anthocyanin and the acidulant, and various additives (for example, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavors, salts, dietary fiber, pH adjusters, preservatives, etc.) as needed, into a raw material tank.

[0046] In the blending step, it may be mixed while stirring with a stirrer or the like so that each component is well mixed. Also, the filtering step can be performed by a general filter or strainer. The filling step may be performed in a clean room maintained at a cleanliness level normal for the production of beverages. The sterilization step can be performed by heating the filtered liquid together with the container at a predetermined temperature and for a predetermined time. It is also possible to perform aseptic filling without performing the sterilization step. Also, when making a foamy beverage, for example, carbonation may be performed before the filling step.

[0047] The above raw materials may contain wort. The wort can be obtained, for example, through the steps of mixing wheat raw materials and / or other raw materials with water, saccharifying the liquid containing wheat raw materials and / or other raw materials and water by a conventional method to obtain a saccharified liquid (saccharification step), filtering the saccharified liquid (filtration step), boiling the filtered saccharified liquid to obtain a post-boiling liquid (boiling step), and removing solids in the post-boiling liquid (removing step). In the boiling step, hops may be added to the raw material liquid. There is no particular limitation on the hops to be added. For example, conventionally used dried hops, hop pellets, and hop extracts can be used. The hops may be hop processed products such as low hops, hexahops, tetra hops, and isomerized hop extracts.

[0048] The wheat raw materials may contain malt. The malt can be obtained by germinating wheat. Examples of the wheat include barley, wheat, rye, crow wheat, oats, and pearl barley, with barley being preferred. The malt contains malt extract. The malt extract is obtained by extracting an extract containing sugars and nitrogen components from the malt.

[0049] The wheat raw materials may contain wheat raw materials other than malt. Examples of the wheat raw materials other than malt include wheat such as barley, wheat, rye, crow wheat, oats, and pearl barley, and wheat processed products such as wheat extract. The wheat extract is obtained by extracting a wheat extract containing sugars and nitrogen components from wheat. The wheat raw materials other than malt may be used alone or in combination of two or more.

[0050] As other raw materials, adjuncts may be used. Examples of the adjuncts include starch raw materials such as corn, corn starch, corn grits, rice, and sorghum, and carbohydrate raw materials such as liquid sugar and sugar.

[0051] The removal step can be carried out, for example, by precipitating the insoluble solids contained in the post-boiling liquid. Examples of the solids include heat coagulants generated in the boiling step, and when hops are added in the boiling step, hop dregs and the like. The removal step may be carried out in the wort. The temperature of the raw material liquid in this step may be, for example, 99°C or lower, 95°C or lower, 92°C or lower, 90°C or lower, or 89°C or lower, and may be 80°C or higher, 85°C or higher, or 90°C or higher.

[0052] In the production method according to this embodiment, there is no particular limitation on the timing of adding the plant raw material containing blue anthocyanin and the acidulant to the raw material liquid. For example, it may be added to the raw material liquid in the blending step.

[0053] In the production method of an alcoholic beverage in one embodiment, when the alcoholic beverage is a fermented alcoholic beverage, it may include a fermentation step. In the fermentation step, a pre-fermentation liquid (after removing the solids in the post-boiling liquid to obtain a purified liquid and then cooling the purified liquid to a temperature at which fermentation by yeast is possible) is fermented by yeast to obtain a post-fermentation liquid. In the fermentation step, yeast is added to carry out alcohol fermentation. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast. The temperature of the raw material liquid (fermentation temperature) in the fermentation step may be, for example, 5°C or higher and 25°C or lower, 6°C or higher and 20°C or lower, or 7°C or higher and 15°C or lower.

[0054] (Production Method of Alcoholic Beverage) The production method of the red alcoholic beverage according to this embodiment includes further adding an acidulant to the above-mentioned alcoholic beverage (pH 4.0 or higher). In the production method according to this embodiment, by further adding an acidulant to a blue or purple alcoholic beverage, the pH of the alcoholic beverage becomes lower, so that a red alcoholic beverage can be produced.

[0055] The pH of the blue or purple alcoholic beverage is 4.0 or higher. Since the color of the alcoholic beverage according to this embodiment changes according to the pH, the pH of the blue or purple alcoholic beverage may be, for example, 4.1 or higher, 4.2 or higher, or 4.3 or higher. Also, the pH of the blue or purple alcoholic beverage may be, for example, 5.0 or lower, 4.8 or lower, 4.6 or lower, 4.4 or lower, or 4.3 or lower. The pH can be adjusted, for example, by adjusting the amount of the plant material containing the blue anthocyanin used, and / or the type and / or amount of the acidulant.

[0056] In this embodiment, examples of the acidulant to be further added include citric acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid, etc. The acidulant may be citrus fruit juice containing these acidulants. Examples of the citrus fruit juice include lemon juice, grapefruit juice, orange juice, etc. The addition amount of the acidulant is not particularly limited, and it may be added until the color of the alcoholic beverage changes to red.

[0057] Since the color of the alcoholic beverage according to this embodiment changes according to the pH, the pH of the red alcoholic beverage may be, for example, 4.0 or lower, 3.9 or lower, 3.8 or lower, 3.7 or lower, 3.6 or lower, or 3.5 or lower. Also, the pH of the red alcoholic beverage may be, for example, 2.0 or higher or 2.5 or higher. The pH can be adjusted, for example, by adjusting the type and / or amount of the acidulant to be further added.

[0058] Note that blue or purple is, for example, the color of light having a wavelength belonging mainly to the wavelength band of 400 nm or more and 500 nm or less, and red is, for example, the color of light having a wavelength belonging mainly to the wavelength band of 600 nm or more and 800 nm or less.

[0059] (Method for changing the color of an alcoholic beverage) The method for changing the color of the alcoholic beverage according to this embodiment includes changing the color of the above-described alcoholic beverage (pH 4.0 or higher) from blue or purple to red by further adding an acidulant to the above-described alcoholic beverage (pH 4.0 or higher). In the method according to this embodiment, by further adding an acidulant to a blue or purple alcoholic beverage, the pH of the alcoholic beverage becomes lower, so that the blue or purple alcoholic beverage can be changed to a red alcoholic beverage.

[0060] The pH of the blue or purple alcoholic beverage is 4.0 or higher. Since the color of the alcoholic beverage according to this embodiment changes according to the pH, the pH of the blue or purple alcoholic beverage may be, for example, 4.1 or higher, 4.2 or higher, or 4.3 or higher. Also, the pH of the blue or purple alcoholic beverage may be, for example, 5.0 or lower, 4.8 or lower, 4.6 or lower, 4.4 or lower, or 4.3 or lower. The pH can be adjusted, for example, by adjusting the amount of the plant material containing the blue anthocyanin used, and / or the type and / or amount of the acidulant.

[0061] In this embodiment, examples of the acidulant to be further added include citric acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid, etc. The acidulant may be citrus fruit juice containing these acidulants. Examples of the citrus fruit juice include lemon juice, grapefruit juice, orange juice, etc. The addition amount of the acidulant is not particularly limited, and may be added until the color of the alcoholic beverage changes to red.

[0062] Since the color of the alcoholic beverage according to this embodiment changes according to the pH, the pH of the red alcoholic beverage may be, for example, 4.0 or lower, 3.9 or lower, 3.8 or lower, 3.7 or lower, 3.6 or lower, or 3.5 or lower. Also, the pH of the red alcoholic beverage may be, for example, 2.0 or higher or 2.5 or higher. The pH can be adjusted, for example, by adjusting the type and / or amount of the acidulant to be further added.

Example

[0063] Hereinafter, the present invention will be described in more detail based on examples. However, the present invention is not limited to the following examples.

[0064] 〔Test Example 1: Preparation and Sensory Evaluation of Non-Fermented Alcoholic Beverages〕 Vodka, fructose glucose syrup, butterfly pea extract powder, acesulfame K, sucralose, ramune flavor, and pure water were mixed to prepare a base solution.

[0065] To the obtained base solution, acidulants (phosphoric acid, citric acid, malic acid, lactic acid, and tartaric acid) were added to achieve the pH values shown in Tables 1 to 5, and non-fermented alcoholic beverages of Examples 1-1 to 1-5, 2-1 to 2-5, 3-1 to 3-5, 4-1 to 4-5, and 5-1 and 5-5 (alcohol content: 12.0 v / v%, butterfly pea concentration: 0.10 w / v%) were prepared.

[0066]

Table 1

[0067]

Table 2

[0068]

Table 3

[0069]

Table 4

[0070]

Table 5

[0071] It was prepared in the same manner as the base liquid except that it did not contain a ramune flavor and an acidulant, and a non-fermented alcoholic beverage of Comparative Example 1 (alcohol content: 12.0 v / v%, butterfly pea: 0.10 w / v%) was obtained. Further, a non-fermented non-alcoholic beverage of Reference Example 1 (alcohol content: 0.0 v / v%, butterfly pea concentration: 0.10 w / v%) was obtained by preparing it in the same manner as the non-fermented alcoholic beverage of Comparative Example 1 except that vodka was replaced with pure water.

[0072]

Table 6

[0073] <Sensory evaluation> Sensory evaluations were performed on the non-fermented alcoholic beverages of Examples 1-1 to 1-5, 2-1 to 2-5, 3-1 to 3-5, 4-1 to 4-5 and 5-1 to 5-5 for the evaluation items of "stringy taste", "bean odor in aftertaste" and "overall evaluation". Further, sensory evaluations were performed on the non-fermented alcoholic beverage of Comparative Example 1 and the non-fermented non-alcoholic beverage of Reference Example 1 for the evaluation items of "stringy taste" and "bean odor in aftertaste". The sensory evaluations were performed by 5 selected panelists with discriminative ability. All evaluation items were evaluated on a 5-point scale from 1 to 5, and the average value was taken as the evaluation score. The results are shown in Tables 1 to 6.

[0074] The "stringy taste" is a stringy and unpleasant taste derived from plants containing blue anthocyanins, and the higher the score, the stronger the unpleasant stringy taste is felt. The "bean odor in aftertaste" is the bean odor felt after drinking, and the higher the score, the stronger the unpleasant bean odor in aftertaste is felt. The "overall evaluation" is the ease of drinking as a beverage, and the higher the score, the stronger the ease of drinking as a preferable beverage is felt. In addition, for the sensory evaluations of the "stringy taste" and the "bean odor in aftertaste", the scores of the non-fermented non-alcoholic beverage of Reference Example 1-1 were fixed at 1 point and 1 point respectively, and other non-fermented alcoholic beverages were evaluated based on this.

[0075] When comparing the non-fermented alcoholic beverage of Comparative Example 1 with the non-fermented non-alcoholic beverage of Reference Example 1, it was shown that the presence of alcohol accentuated the astringent taste and the bean-like aftertaste.

[0076] The non-fermented alcoholic beverages containing butterfly pea raw materials and acidulants (the non-fermented alcoholic beverages of Examples 1-1 to 1-5, 2-1 to 2-5, 3-1 to 3-5, 4-1 to 4-5, and 5-1 to 5-5) were shown to have a reduced astringent taste and be more pleasant to drink as beverages compared to the non-fermented alcoholic beverage containing butterfly pea raw materials but no acidulant (the non-fermented alcoholic beverage of Comparative Example 1).

[0077] The non-fermented alcoholic beverages containing phosphoric acid as an acidulant (the non-fermented alcoholic beverages of Examples 1-1 to 1-5) and the non-fermented alcoholic beverages containing citric acid as an acidulant (the non-fermented alcoholic beverages of Examples 2-1 to 2-5) were shown to have a further reduced astringent taste and bean-like aftertaste and be even more pleasant to drink as beverages.

[0078] 〔Test Example 2: Preparation and Sensory Evaluation of Non-Fermented Alcoholic Beverages〕

[0079] Non-fermented alcoholic beverages of Examples 1-6 and 1-7 and Examples 2-6 and 2-7 (alcohol concentration: 12.0 v / v%) were obtained in the same procedure as the base liquid, except that butterfly pea extract powder was added to achieve the butterfly pea concentration shown in Table 7 and acidulants (phosphoric acid and citric acid) were added to achieve the pH shown in Table 7.

Table 7

[0080] For the non-fermented alcoholic beverages of Examples 1-6, 1-7, 2-6, and 2-7, sensory evaluations were conducted in the same manner as in Test Example 1. The results are shown in Table 7. Note that since the butterfly pea concentrations of the non-fermented alcoholic beverages of Examples 1-6, 1-7, 2-6, and 2-7 are different from that of Comparative Example 1, the results of the sensory evaluations cannot be simply compared.

[0081] It was shown that even when the butterfly pea concentration was changed, the astringent taste was reduced and the drinkability as a beverage was excellent.

[0082] [Test Example 3: Preparation and Sensory Evaluation of Non-Fermented Alcoholic Beverages]

[0083] Non-fermented alcoholic beverages of Examples 1-8 and 2-8 (butterfly pea concentration: 0.10 w / v%) were obtained in the same procedure as the base liquid, except that pure water was added to achieve the alcohol concentration shown in Table 8 and acidulants (phosphoric acid and citric acid) were added to achieve the pH shown in Table 8.

[0084] [Table 8]

[0085] For the non-fermented alcoholic beverages of Examples 1-8 and 2-8, sensory evaluations were conducted in the same manner as in Test Example 1. The results are shown in Table 8.

[0086] It was shown that even when the alcohol concentration was lowered, the astringent taste and the bean-like aftertaste were reduced and the drinkability as a beverage was excellent.

[0087] [Test Example 4: Preparation and Sensory Evaluation of Non-Fermented Alcoholic Beverages]

[0088] Except for using lemon flavor instead of the ramune flavor and adding acidulants (phosphoric acid and citric acid) to achieve the pH shown in Table 9, non-fermented alcoholic beverages of Examples 1-9 and 2-9 (alcohol concentration: 12.0 v / v%, butterfly pea concentration: 0.10 w / v%) were obtained in the same procedure as the base liquid. Also, except for using grapefruit flavor instead of the ramune flavor and adding acidulants (phosphoric acid and citric acid) to achieve the pH shown in Table 9, non-fermented alcoholic beverages of Examples 1-10 and 2-10 (alcohol concentration: 12.0 v / v%, butterfly pea concentration: 0.10 w / v%) were obtained in the same procedure as the base liquid.

[0089]

Table 9

[0090] For the non-fermented alcoholic beverages of Examples 1-9 and 1-10 and Examples 2-9 and 2-10, sensory evaluation was conducted in the same manner as in Test Example 1. The results are shown in Table 9.

[0091] It was shown that even when the flavor type was changed, the astringent feeling of the taste and the bean odor of the aftertaste were reduced, and the drinkability as a beverage was excellent.

Claims

1. containing a plant raw material containing blue anthocyanin and an acidulant, wherein the plant raw material containing blue anthocyanin is a powder of an extract of a plant containing blue anthocyanin, wherein the plant raw material containing blue anthocyanin is a butterfly pea raw material, an alcoholic beverage (excluding alcoholic beverages containing azuki bean pigment and grapefruit juice, and alcoholic beverages containing shochu, fructose glucose liquid sugar, citric acid, and azuki bean blue medium), wherein the content of the plant raw material containing blue anthocyanin is 0.1 w / v% or less.

2. The alcoholic beverage according to claim 1, which is a non-fermented alcoholic beverage.

3. The alcoholic beverage according to claim 1 or 2, having a pH of 4.0 or higher.

4. A method for producing a red alcoholic beverage, comprising further adding an acidulant to the alcoholic beverage according to claim 3.

5. A method for changing the color of an alcoholic beverage, comprising further adding an acidulant to the alcoholic beverage according to claim 3 to change the color of the alcoholic beverage from blue or purple to red.

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