Alcoholic beverage and method for improving flavor of alcoholic beverage

Abstract

To provide: an alcoholic beverage with reduced harsh flavor of alcohol; and a method for improving flavor of an alcoholic beverage.SOLUTION: An alcoholic beverage of the invention includes ethyl caproate whose content is 0.01 ppm or more, and octanoic acid ethyl whose content is 0.01 ppm or more. A method for improving flavor of an alcoholic beverage in the invention is a method for improving flavor by reducing harsh flavor of alcohol in the alcohol beverage. The method includes incorporating ethyl caproate and octanoic acid ethyl into the alcoholic beverage.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an alcoholic beverage and a method for improving the flavor of an alcoholic beverage.

Background Art

[0002] Regarding alcoholic beverages containing alcohol, various inventions focusing on the flavor of beverages have been created so far. For example, Patent Document 1 proposes a container-packed alcoholic beverage containing (A) L-proline and (B) limonene, wherein the concentration of L-proline is 10 to 700 mg / L and the concentration of limonene is 5 to 150 mg / L.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The invention according to Patent Document 1 was created based on viewpoints such as complex flavor, richness, and aftertaste.

[0005] As the invention according to Patent Document 1 lists as problems, although the control of various flavors is very important, the present inventors focused on the fundamental problems caused by the alcohol itself in alcoholic beverages. Specifically, the present inventors determined that the "pungent flavor of alcohol" felt when drinking an alcoholic beverage may give a bad impression to the beverage. Therefore, the present inventors considered that if this "pungent flavor of alcohol" could be reduced as much as possible, the flavor of the alcoholic beverage could be improved and the commercial value could be enhanced.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage with a reduced pungent flavor of alcohol and a method for improving the flavor of an alcoholic beverage.

Means for Solving the Problems

[0007] The above problems can be solved by the following means. (1) The content of ethyl caproate is 0.1 ppm or more, the content of ethyl octanoate is 0.5 ppm or more, the alcohol content is 8 v / v% or more and less than 13 v / v%, the acidity is 0.50 w / v% or less, and it contains lactic acid Chu-hi flavor beverage ingredient (2) The content of ethyl caproate is 0.1 ppm or more, the content of ethyl octanoate is 0.5 ppm or more, the content of the ethyl octanoate is equal to or more than the content of the ethyl caproate, the alcohol content is 8 v / v% or more and less than 13 v / v%, the acidity is 0.50 w / v% or less, and it is a non-juice Chu-hi flavor beverage ingredient (3) The ratio of the content of lactic acid to the acidity (= content of lactic acid (w / v%) / acidity (w / v%)) is 0.100 to 1.500 in the beverage according to the above (1) or (2). Chu-hi flavor beverage. (4) The beverage according to any one of the above (1) to (3), wherein the content of ethyl caproate is 0.1 to 2.0 ppm. Chu-hi flavor beverage. (5) The beverage according to any one of the above (1) to (4), wherein the content of ethyl octanoate is 0.5 ~9.0 ppm. Chu-hi flavor beverage. (6) The beverage according to any one of the above (1) to (5), containing carbon dioxide gas. Chu-hi flavor beverage. (7) The beverage according to any one of the above (1) to (6), wherein the extract content is 0.1 to 4.0 w / v%. Chu-hi flavor beverage. (8) Chu-hi flavor beverageof the A method for improving the flavor by reducing the pungent flavor of alcohol, wherein for the Chu-hi flavor beverage, the content of ethyl caproate is 0.1 ppm or more, and the content of ethyl octanoate is 0.5 ppm or more, the content of ethyl octanoate is not less than the content of ethyl caproate, and the alcohol degree is 8 v / v% or more and less than 13 v / v%, and the acidity is 0.50 w / v% or less Chu-hi flavor A method for improving the flavor of a beverage.

Effect of the Invention

[0008] The alcoholic beverage according to the present invention has a reduced pungent flavor of alcohol. The method for improving the flavor of the alcoholic beverage according to the present invention can reduce the pungent flavor of alcohol.

Embodiments for Carrying Out the Invention

[0009] Hereinafter, an alcoholic beverage according to the present invention and a form (this embodiment) for carrying out the method for improving the flavor of the alcoholic beverage will be described.

[0010] [Alcoholic Beverage] The alcoholic beverage according to this embodiment is an alcoholic beverage in which the content of ethyl caproate is not less than a predetermined value and the content of ethyl octanoate is not less than a predetermined value. Here, the alcoholic beverage is a beverage containing alcohol, and although it is not limited to a specific type of beverage, for example, a chu-hai flavored beverage can be mentioned. And this chu-hai flavored beverage is a beverage having a taste like chu-hai, that is, a beverage whose flavor is designed so that the flavor of chu-hai can be felt. Note that the flavor of chu-hai includes flavors such as sour and cocktail. Hereinafter, each element constituting the alcoholic beverage according to this embodiment will be described.

[0011] (Ethyl Caproate) Ethyl caproate (Hexanoic acid, ethyl ester) is a compound with the molecular formula C8H 16 O2, which is an ester compound of caproic acid and is also called ethyl hexanoate. By including ethyl caproate together with ethyl octanoate described below in an alcoholic beverage, the pungent aroma of alcohol can be reduced. In addition, ethyl caproate can suppress the bitterness peculiar to alcohol in alcoholic beverages and also suppress the sour taste, and can enhance the body feeling.

[0012] The content of ethyl caproate is preferably 0.01 ppm or more, more preferably 0.08 ppm or more, 0.1 ppm or more, 0.13 ppm or more, 0.5 ppm or more, 0.8 ppm or more, 1.0 ppm or more. By the content of ethyl caproate being above a predetermined value, the pungent aroma of alcohol can be reduced. Also, by the content of ethyl caproate being above a predetermined value, various effects (suppression of bitterness and sour taste, enhancement of body feeling) can be exhibited. The content of ethyl caproate is preferably 13.0 ppm or less, more preferably 10.0 ppm or less, 6.0 ppm or less, 3.0 ppm or less, 2.0 ppm or less, 1.5 ppm or less. By the content of ethyl caproate being below a predetermined value, a decrease in the overall evaluation as a beverage can be avoided. In this specification, the unit "ppm" is synonymous with "mg / L".

[0013] (Ethyl octanoate) Ethyl octanoate (Octanoic acid, ethyl ester) is a compound with the molecular formula C 10 H 20 O2, which is an ester compound of octanoic acid. Ethyl octanoate, when contained in an alcoholic beverage together with the above-mentioned ethyl caproate, can reduce the pungent aroma of alcohol. In addition, ethyl octanoate can suppress the bitterness peculiar to alcohol in the alcoholic beverage, and can also suppress the sourness, and in addition, can enhance the body feeling.

[0014] The content of ethyl octanoate is preferably 0.01 ppm or more, more preferably 0.1 ppm or more, 0.11 ppm or more, 0.4 ppm or more, 0.8 ppm or more, 1.0 ppm or more. By the content of ethyl octanoate being above a predetermined value, the pungent aroma of alcohol can be reduced. In addition, by the content of ethyl caproate being above a predetermined value, various effects (suppression of bitterness and sourness, enhancement of body feeling) can also be exhibited. The content of ethyl octanoate is preferably 13.0 ppm or less, more preferably 10.0 ppm or less, 9.0 ppm or less, 6.0 ppm or less, 3.0 ppm or less, 2.0 ppm or less, 1.5 ppm or less. By the content of ethyl octanoate being below a predetermined value, a decrease in the overall evaluation as a beverage can be avoided.

[0015] The content of ethyl caproate and the content of ethyl octanoate can be measured, for example, by a method such as Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) or Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS).

[0016] (Acidity) The acidity of the alcoholic beverage according to this embodiment is as follows, for example. The acidity is preferably 0.10 w / v% or more, more preferably 0.13 w / v% or more, and still more preferably 0.15 w / v% or more. By having the acidity be at a predetermined value or more, while imparting a certain degree of sourness, the effects of the present invention (such as reducing the pungent aroma of alcohol) can be exhibited. The acidity is preferably 0.50 w / v% or less, more preferably 0.30 w / v% or less, 0.25 w / v% or less, 0.20 w / v% or less, and still more preferably 0.18 w / v% or less. By having the acidity be at a predetermined value or less, a decrease in the overall evaluation as a beverage can be avoided.

[0017] Note that the acidity in this specification (citric acid acidity: the value of the acidity converted as the equivalent amount of citric acid) can be determined by the method defined in the Japanese agricultural and forestry standards for fruit beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016). Specifically, the beverage is neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and it may be calculated using the "titration volume (ml)" of the sodium hydroxide solution required in the neutralization titration, the "weight (g)" of the beverage used in the titration, and a constant such as "0.0064" (the weight (g) of citric acid corresponding to 1 mL of a 0.1 mol / L aqueous sodium hydroxide solution). Also, when the components contained in the alcoholic beverage are clear in this specification, the acidity can also be calculated by the method shown in the examples.

[0018] (Lactic acid) The alcoholic beverage according to this embodiment may contain lactic acid. And, although the content of lactic acid is not particularly limited, for example, it is as follows. The content of lactic acid is preferably 0.010 w / v% or more, more preferably 0.020 w / v% or more, 0.025 w / v% or more, 0.030 w / v% or more, and still more preferably 0.040 w / v% or more. The content of lactic acid is preferably 0.300 w / v% or less, more preferably 0.250 w / v% or less, 0.200 w / v% or less, 0.150 w / v% or less, 0.100 w / v% or less, and still more preferably 0.060 w / v% or less. The lactic acid content can be measured by a known method such as gas chromatography-mass spectrometry (GC / MS).

[0019] (Ratio of lactic acid content to acidity) The ratio of the lactic acid content to the acidity (= lactic acid content (w / v%) / acidity (w / v%)) is preferably 0.100 or more, more preferably 0.140 or more, 0.200 or more, 0.250 or more. By this ratio being a predetermined value or more, while imparting acidity, the body feeling can be further enhanced, and the overall evaluation as a beverage can also be in a preferable state. The ratio of the lactic acid content to the acidity is preferably 1.500 or less, more preferably 1.400 or less, 0.900 or less, 0.500 or less, 0.350 or less, 0.300 or less. By this ratio being a predetermined value or less, while imparting acidity, the effect of enhancing the body feeling can be maintained, and a decrease in the overall evaluation as a beverage can be avoided.

[0020] (Alcohol) The alcoholic beverage according to this embodiment contains alcohol. The alcohol may be any alcohol that can be consumed, and as long as the effects of the present invention are not inhibited, it is not limited to the type, production method, raw materials, etc., but is preferably distilled liquor or brewed liquor. Examples of distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, etc., and raw material alcohol, etc., and one or more of these can be used in combination. Examples of brewed liquor include beer, sparkling wine, fruit wine, sweet fruit wine, etc., and one or more of these can be used in combination. In this specification, unless otherwise specified, alcohol refers to ethanol.

[0021] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 3 v / v% or more, more preferably 5 v / v% or more, 6 v / v% or more, 7 v / v% or more, 8 v / v% or more, 9 v / v% or more. By having an alcohol content of a predetermined value or more, the above-mentioned problem (the pungent aroma of alcohol) becomes clearer. The alcohol content of the alcoholic beverage according to this embodiment is preferably 20 v / v% or less, more preferably 15 v / v% or less, less than 13 v / v%, 12 v / v% or less, 11 v / v% or less, 10 v / v% or less. By having an alcohol content of a predetermined value or less, it is possible to avoid a situation where the pungent aroma of alcohol cannot be sufficiently reduced. The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 3 sake 3-4 alcohol content (vibrating densitometer · gas chromatograph analysis method).

[0022] (Foaming property) The alcoholic beverage according to this embodiment is preferably a foaming one, that is, a carbonated beverage. Here, the foaming property in this embodiment means that the gas pressure (total pressure) at 20 °C is 0.5 kg / cm 2 or more, preferably 1.0 kg / cm 2 or more, more preferably 1.5 kg / cm 2 or more, 2.0 kg / cm 2 or more.

[0023] (Extract content) The extract content of the alcoholic beverage according to this embodiment is preferably 0.1 w / v% or more, more preferably 0.3 w / v% or more, 0.4 w / v% or more, 0.5 w / v% or more, 0.6 w / v% or more. By having an extract content of a predetermined value or more, while enhancing the body feeling, the overall evaluation as a beverage can also be in a preferable state. The extract content is preferably 4.0 w / v% or less, more preferably 2.8 w / v% or less, 2.5 w / v% or less, 2.0 w / v% or less, 1.8 w / v% or less, 1.5 w / v% or less. By keeping the extract content below a predetermined value, it is possible to avoid a decrease in the overall evaluation as a beverage. The extract content refers to the number of grams of non-volatile components contained in 100 cubic centimeters of the original volume at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). And the extract content of an alcoholic beverage can be calculated by measuring the specific gravity (sake degree) and alcohol degree in accordance with, for example, the prescribed analysis method of the National Tax Agency of Japan.

[0024] (Others) The alcoholic beverage according to this embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, etc. (hereinafter, appropriately referred to as "additives") that are usually formulated as beverages within a range where the desired effects of the present invention are not inhibited. As the sweetener, for example, fructose, glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, thaumatin, brazzein, stevia, glycyrrhizin, somatine, monellin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. As the acidulant, in addition to the lactic acid described above, for example, citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, sodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, fumaric acid, sodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. can be used. As the salts, for example, sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation products, etc. can be used.

[0025] In addition, the alcoholic beverage according to this embodiment may contain various flavors, various fruit juices, etc. within a range where the desired effects of the present invention are not inhibited, but it may also be juice-free. Note that the alcoholic beverage according to this embodiment includes various modes in which the above-mentioned additives, etc. are appropriately contained, and on the other hand, for example, a mode that does not contain limonene is also included.

[0026] (Container-packed alcoholic beverage) The alcoholic beverage according to this embodiment can be provided in various containers. By filling the alcoholic beverage in various containers, it is possible to suitably prevent the deterioration of quality due to long-term storage. 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 also 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 of being able to completely block gas, moisture, and light rays and maintaining a stable quality at room temperature for a long time, it is preferable to apply a metal container.

[0027] As described above, since the alcoholic beverage according to this embodiment has an ethyl caproate content of a predetermined value or more and an ethyl octanoate content of a predetermined value or more, the pungent flavor of alcohol is reduced. Also, the alcoholic beverage according to this embodiment suppresses the bitterness and sourness peculiar to alcohol, enhances the body feeling, and the overall evaluation as a beverage is in a favorable state.

[0028] [Manufacturing method of alcoholic beverage] Next, the manufacturing method of the alcoholic beverage according to this embodiment will be described. The manufacturing method of the alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0029] In the mixing step, water, ethyl caproate, ethyl octanoate, lactic acid, citric acid (anhydrous), drinking alcohol, additives, etc. are appropriately put into a mixing tank and mixed to produce a mixed solution. In this mixing step, the respective raw materials may be mixed and adjusted so that the contents of ethyl caproate and ethyl octanoate etc. are within the predetermined ranges described above.

[0030] And in the post-treatment step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, filling into containers, etc. are selectively performed as necessary. Incidentally, the filtration process in the post-treatment step can be carried out using a general filter or strainer. Further, from the viewpoint of treatment speed and the like, the sterilization treatment in the post-treatment step is preferably carried out by plate sterilization, but it is applicable without being limited to this as long as the same treatment can be carried out. Further, the filling process in the post-treatment step is preferably carried out in a clean room maintained at a cleanliness level usually practiced in the production of beverages. And the order of each treatment in the post-treatment step is not particularly limited.

[0031] Incidentally, each treatment carried out in the mixing step and the post-treatment step can be carried out using equipment generally used for producing RTD beverages and the like.

[0032] As described above, since the method for producing an alcoholic beverage according to the present embodiment includes a step of setting the content of ethyl caproate to a predetermined value or more and the content of ethyl octanoate to a predetermined value or more, it is possible to produce an alcoholic beverage with a reduced harsh aroma of alcohol.

[0033] [Method for improving the aroma of alcoholic beverages] Next, a method for improving the aroma of an alcoholic beverage according to the present embodiment will be described. The method for improving the aroma of an alcoholic beverage according to the present embodiment is a method for improving the aroma that reduces the harsh aroma of alcohol in the alcoholic beverage, and is a method of containing ethyl caproate and ethyl octanoate in the alcoholic beverage. Incidentally, the content and the like of each component are the same as the values described in the above-mentioned "alcoholic beverage".

[0034] As described above, since the method for improving the aroma of an alcoholic beverage according to the present embodiment includes containing ethyl caproate and ethyl octanoate in the alcoholic beverage, it is possible to reduce the harsh aroma of alcohol.

Examples

[0035] Next, the present invention will be described by exemplifying an example that satisfies the requirements of the present invention and a comparative example that does not.

[0036] [Sample Preparation] Samples were prepared by appropriately blending vodka, ethyl caproate, ethyl octanoate, fructose glucose liquid sugar, citric acid (anhydrous), lactic acid, trisodium citrate, carbonated water, and pure water so as to obtain the amounts shown in the table. For each sample in Table 1, the contents of components other than ethyl caproate were unified among the samples. For each sample in Table 2, the contents of components other than ethyl octanoate were unified among the samples. For each sample in Table 3, the contents of components other than fructose glucose liquid sugar were unified among the samples. Also, for each sample in Table 4, the contents of components other than citric acid (anhydrous) and lactic acid were unified among the samples. For each sample in Table 5 as well, the contents of components other than citric acid (anhydrous) and lactic acid were unified among the samples. Note that although the acidity is constant for each sample in Table 4 despite the different lactic acid contents, this was prepared according to the citric acid (anhydrous) content of each sample. And the gas pressure (total pressure) at 20 °C of each sample in the table was 2.4 kg / cm 2 as specified.

[0037] [Test Content] For each sample produced by the above method, seven panelists with trained discrimination ability independently scored on a 5-point scale of -2, -1, 0, 1, 2 for "sourness", "bitterness", "pungent aroma of alcohol", "body feeling", and "overall evaluation as a beverage" according to the following evaluation criteria, and the average value was calculated. All evaluations were made by drinking the samples.

[0038] (Sourness: Evaluation Criteria) The evaluation of sourness was based on 2 points of Sample 1-1. When "the sourness is very strong (the same level as Sample 1-1)", it was evaluated as 2 points; when "the sourness is strong", it was evaluated as 1 point; when "it cannot be said that the sourness is strong or weak", it was evaluated as 0 point; when "the sourness is weak", it was evaluated as -1 point; when "the sourness is very weak", it was evaluated as -2 points. And for sourness, the lower the score, the more the strong sourness that is directly felt is reduced, and it can be judged as preferable. Here, the "sourness" is the sourness based on the added acidulants (anhydrous citric acid, lactic acid).

[0039] (Bitterness: Evaluation Criteria) The evaluation of bitterness was based on 2 points of Sample 1-1. When "the bitterness is very strong (the same level as Sample 1-1)", it was evaluated as 2 points; when "the bitterness is strong", it was evaluated as 1 point; when "it cannot be said that the bitterness is strong or weak", it was evaluated as 0 point; when "the bitterness is weak", it was evaluated as -1 point; when "the bitterness is very weak", it was evaluated as -2 points. And for bitterness, the lower the score, the more the bitterness is reduced, and it can be judged as preferable. Here, the "bitterness" is the bitterness based on alcohol.

[0040] (Pungent Aroma of Alcohol: Evaluation Criteria) The evaluation of the pungent aroma of alcohol was based on 2 points of Sample 1-1. When "the pungent aroma of alcohol is very strong (the same level as Sample 1-1)", it was evaluated as 2 points; when "the pungent aroma of alcohol is strong", it was evaluated as 1 point; when "it cannot be said that the pungent aroma of alcohol is strong or weak", it was evaluated as 0 point; when "the pungent aroma of alcohol is weak", it was evaluated as -1 point; when "the pungent aroma of alcohol is very weak", it was evaluated as -2 points. And for the pungent aroma of alcohol, the lower the score, the more the pungent aroma is reduced, and it can be judged as preferable.

[0041] (Body Sensation: Evaluation Criteria) The evaluation of the body feeling was based on -2 points of Sample 1-1. When the "body feeling is very strong", it was evaluated as 2 points; when the "body feeling is strong", it was evaluated as 1 point; when the "body feeling is neither strong nor weak", it was evaluated as 0 point; when the "body feeling is weak", it was evaluated as -1 point; when the "body feeling is very weak (the same level as Sample 1-1)", it was evaluated as -2 points. And for the body feeling, the higher the score, the stronger the body feeling, and it can be judged as preferable. Here, the "body feeling" refers to the richness of the taste.

[0042] (Overall evaluation as a beverage: Evaluation criteria) The overall evaluation as a beverage was as follows: when it was felt that the aroma of the alcoholic beverage was very good, it was evaluated as 2 points; when it was felt that the aroma of the alcoholic beverage was good, it was evaluated as 1 point; when it could not be said that the aroma of the alcoholic beverage was good or bad, it was evaluated as 0 point; when it was felt that the aroma of the alcoholic beverage was bad, it was evaluated as -1 point; when it was felt that the aroma of the alcoholic beverage was very bad, it was evaluated as -2 points.

[0043] The table shows the content of each component of the sample, etc., and the results of each evaluation. And the numerical values of each component shown in the table are the contents and indicators in the final product. In addition, in each sample, since the acidulants that affect the acidity were only citric acid (anhydrous) and lactic acid, for the acidity (w / v%) in the table, the theoretical value calculated by "content of citric acid (anhydrous) (w / v%)" × 1 + "content of lactic acid (w / v%)" × 0.71 was shown. This constant of 0.71 is the value calculated by 0.0064 / 0.0090 using the coefficients of citric acid (anhydrous) and lactic acid generally used when calculating the acidity.

[0044]

Table 1

[0045]

Table 2

[0046]

Table 3

[0047]

Table 4

[0048]

Table 5

[0049] (Examination of Results) From the results in Table 1, it was confirmed that as the content of ethyl caproate increased, the "pungent fragrance of alcohol" decreased. Also, as the content of ethyl caproate increased, it was confirmed that both "sourness" and "bitterness" were suppressed, and the "body feeling" was enhanced.

[0050] Regarding Samples 1 - 5 in Table 1, comments such as slightly chemical and strong ester taste were obtained from the panel, and as a result, the overall evaluation score as a beverage seems to have decreased slightly.

[0051] From the results in Table 2, it was confirmed that when the content of ethyl octanoate was above a certain value in the state where the content of ethyl caproate was above a certain amount, the "pungent fragrance of alcohol" significantly decreased. Focusing on the reduction effect of the "pungent fragrance of alcohol", very favorable results were obtained in the cases of Samples 2 - 2 to 2 - 5 (especially Samples 2 - 3 to 2 - 5). Also, from the results in Table 2, it was confirmed that when the content of ethyl octanoate was above a certain value in the state where the content of ethyl caproate was above a certain amount, both "sourness" and "bitterness" were considerably suppressed, the "body feeling" was significantly enhanced, and the "overall evaluation as a beverage" also improved. Considering all the evaluations, very favorable results were obtained for Samples 2 - 2 to 2 - 4 (especially Samples 2 - 2 to 2 - 3).

[0052] Regarding Samples 2-5 in Table 2, comments such as a strong fermentation smell making it difficult to drink, a sharp bitterness making it hard to drink, a lingering bitterness, and a strong chemical smell were obtained from the panel. As a result, it is considered that the overall evaluation score as a beverage decreased. Also, from the above comments, it was found that if the content of ethyl octanoate is too high, the bitterness that was suppressed by ethyl caproate and ethyl octanoate will instead become stronger.

[0053] From the results in Table 3, it was confirmed that when the extract content is at or above a predetermined value, the "pungent aroma of alcohol" is surely reduced. Also, when the extract content is at or above a predetermined value, it was confirmed that "sourness" and "bitterness" are firmly suppressed, "body feeling" is enhanced, and the "overall evaluation as a beverage" also improves. And considering all the evaluations, very favorable results were obtained for Samples 3-2 to 3-3.

[0054] Regarding Sample 3-4 in Table 3, comments such as a sticky sweetness and too sweet were obtained from the panel. As a result, it is considered that the overall evaluation score as a beverage slightly decreased.

[0055] From the results in Table 4, it was found that when the ratio of the content of lactic acid to the acidity is within a predetermined range, the effects of reducing the "pungent aroma of alcohol", reducing "bitterness", enhancing "body feeling", and improving the "overall evaluation as a beverage" can be more surely exerted. And considering all the evaluations, very favorable results were obtained for Samples 4-2 to 4-4 (especially Samples 4-2 to 4-3).

[0056] Regarding Sample 4-5 in Table 4, comments such as heavy and a weak sour taste with a salty taste were obtained from the panel. As a result, it is considered that the overall evaluation score as a beverage decreased.

[0057] From the results in Table 5, it was found that when the acidity is within a predetermined range, the effects of reducing the "pungent aroma of alcohol", reducing the "bitterness", enhancing the "body feel", and improving the "overall evaluation as a beverage" can be more surely exerted. And considering all the evaluations, very favorable results were obtained for Sample 5-1.

[0058] Regarding Sample 5-2 in Table 5, comments such as that the acid stands out and it is difficult to drink were obtained. As a result, although slightly, it is considered that the overall evaluation score as a beverage became lower than that of Sample 5-1.

Claims

1. The content of ethyl caproate is 0.1 ppm or more, the content of ethyl octanoate is 0.5 ppm or more, the alcohol degree is 8 v / v% or more and less than 13 v / v%, the acidity is 0.50 w / v% or less, and a chu-hi flavored beverage containing lactic acid.

2. The content of ethyl caproate is 0.1 ppm or more, the content of ethyl octanoate is 0.5 ppm or more, the content of the ethyl octanoate is equal to or more than the content of the ethyl caproate, the alcohol degree is 8 v / v% or more and less than 13 v / v%, the acidity is 0.50 w / v% or less, and a chu-hi flavored beverage without fruit juice.

3. The ratio of the content of lactic acid to the acidity (= content of lactic acid (w / v%) / acidity (w / v%)) is 0.100 to 1.500, and the chu-hi flavored beverage according to Claim 1 or Claim 2.

4. The content of the ethyl caproate is 0.1 to 2.0 ppm, and the chu-hi flavored beverage according to any one of Claims 1 to 3.

5. The content of the ethyl octanoate is 0.5 to 9.0 ppm, and the chu-hi flavored beverage according to any one of Claims 1 to 4.

6. The chu-hi flavored beverage according to any one of Claims 1 to 5, containing carbon dioxide gas.

7. The extract content is 0.1 to 4.0 w / v%, and the chu-hi flavored beverage according to any one of Claims 1 to 6.

8. A method for improving the flavor of reducing the pungent flavor of alcohol in a chu-hi flavored beverage, for the chu-hi flavored beverage, the content of ethyl caproate is 0.1 ppm or more, the content of ethyl octanoate is 0.5 ppm or more, the content of the ethyl octanoate is equal to or more than the content of the ethyl caproate, the alcohol degree is 8 v / v% or more and less than 13 v / v%, and the acidity is 0.50 w / v% or less, and a method for improving the flavor of a chu-hi flavored beverage.

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