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

Abstract

To provide: an alcoholic beverage having a reduced alcoholic aftertaste; a method for producing an alcoholic beverage; and a method for improving the flavor of an alcoholic beverage by reducing an alcoholic aftertaste.SOLUTION: The alcoholic beverage according to the present invention is a sugarless alcoholic beverage which contains at least one of calcium lactate and magnesium chloride. The method for improving the flavor of an alcoholic beverage according to the present invention is a method for producing a sugarless alcoholic beverage, the method comprising a step for adding at least one of calcium lactate and magnesium chloride. The method for improving the flavor of an alcoholic beverage according to the present invention is also a flavor improving method for reducing the alcoholic aftertaste of a sugarless alcoholic beverage, the method comprising a step for adding at least one of calcium lactate and magnesium chloride to the alcoholic beverage.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] In recent years, with the increasing health consciousness of consumers, alcoholic beverages and their production methods that consider consumer health have been proposed.

[0003] [[ID=()]] For example, Patent Document 1 discloses a container-packed alcoholic beverage containing a citrus-based flavor and 2-methyl-3-furanthiol, having a sugar content of less than 2.0 g / 100 ml and a fruit juice content of less than 3.0 g / 100 ml.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The invention according to Patent Document 1 aims to provide an alcoholic beverage having an excellent flavor with a juice-like feeling and a body feeling even when the sugar content is low.

[0006] On the other hand, as a result of intensive studies on the flavor of sugar-free alcoholic beverages by the present inventors, it was confirmed that consumers feel a strong alcoholic taste in the aftertaste because the alcoholic taste is not masked by saccharides.

[0007] Therefore, an object of the present invention is to provide an alcoholic beverage with a reduced alcoholic taste in the aftertaste, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage that reduces the alcoholic taste in the aftertaste.

Means for Solving the Problem

[0008] The above problem can be solved by the following means. (1) A sugar-free alcoholic beverage (excluding mixed taro shochu, deer placenta wine, and deer blood wine), The alcohol content is 3 to 9%, which contains calcium lactate and the content of the calcium lactate is 0.005 to 0.020 w / v%. (2) The alcoholic beverage according to (1) above, which contains magnesium chloride. (3) The alcoholic beverage according to (1) or (2) above, which does not contain a high-intensity sweetener. (4) The alcoholic beverage according to any one of (1) to (3) above, which contains an acidulant. (5) A method for producing a sugar-free alcoholic beverage (excluding mixed taro shochu, deer placenta wine, and deer blood wine), set the alcohol content to 3 to 9%, which includes a step of adding calcium lactate and setting the content of the calcium lactate to 0.005 to 0.020 w / v%. (6) A method for improving the flavor of reducing the aftertaste alcohol feeling of a sugar-free alcoholic beverage (excluding mixed taro shochu, deer placenta wine, and deer blood wine), for the alcoholic beverage, set the alcohol content to 3 to 9%, which includes a step of adding calcium lactate and setting the content of the calcium lactate to 0.005 to 0.020 w / v%.

Advantages of the Invention

[0009] The alcoholic beverage according to the present invention has a reduced aftertaste alcohol feeling. The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with a reduced aftertaste alcohol feeling. The method for improving the flavor of an alcoholic beverage according to the present invention can reduce the aftertaste alcohol feeling for a sugar-free alcoholic beverage.

Embodiments for Carrying Out the Invention

[0010] Hereinafter, embodiments (this embodiment) for implementing an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage according to the present invention will be described.

[0011] [Alcoholic Beverage] The alcoholic beverage according to this embodiment is a sugar-free alcoholic beverage and is a beverage containing at least one of calcium lactate and magnesium chloride. Here, an alcoholic beverage is a beverage containing alcohol and 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 presenting 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. Moreover, the alcoholic beverage according to this embodiment is a sugar-free beverage. When it does not contain a high-sweetness sweetener, it becomes an alcoholic beverage with a very clear taste with suppressed (or no) sweetness. Note that the alcoholic beverage according to this embodiment is preferably not a beer-flavored beverage (a beverage that gives a drinker a feeling of having drunk beer and includes beer). Hereinafter, each element constituting the alcoholic beverage according to this embodiment will be described.

[0012] [Sugars] Sugars are monosaccharides or disaccharides and are not sugar alcohols. The alcoholic beverage according to this embodiment can contribute to the health of consumers by being sugar-free. However, since the alcohol feeling of a sugar-free alcoholic beverage is not masked by sugars, consumers are likely to feel the alcohol feeling in the aftertaste.

[0013] The sugar content is less than 0.5 w / v%, preferably 0.40 w / v% or less, 0.30 w / v% or less, 0.20 w / v% or less, less than 0.10 w / v%, and preferably 0.00 w / v%. By the sugar content being less than a predetermined value (or less than or equal to a predetermined value), it contributes to the health of consumers and clarifies the problem (aftertaste alcohol feeling) of the present invention. In the present specification, "sugar-free" means that "the sugar content is less than 0.5 w / v%".

[0014] The sugar content of the alcoholic beverage can be measured, for example, by high performance liquid chromatography (HPLC method).

[0015] (Calcium lactate) Calcium lactate is a calcium lactate represented by the chemical formula C6H 10 CaO6. And the present inventors have found that by including calcium lactate in a sugar-free alcoholic beverage, the aftertaste alcohol feeling can be reduced. In addition, the present inventors have found that by including calcium lactate in a sugar-free alcoholic beverage, the aroma and sharpness of the aftertaste can be enhanced, the drinkability can be improved, and the overall evaluation as a beverage can also be made good.

[0016] The content of calcium lactate is preferably 0.003 w / v% or more, more preferably 0.005 w / v% or more, 0.008 w / v% or more, and 0.010 w / v% or more. By the content of calcium lactate being a predetermined value or more, the aftertaste alcohol feeling of the alcoholic beverage can be firmly reduced. In addition, by the content of calcium lactate being a predetermined value or more, the aroma and sharpness of the aftertaste of the alcoholic beverage are enhanced, the drinkability is improved, and furthermore, the overall evaluation as a beverage also becomes good. The content of calcium lactate is preferably 0.050 w / v% or less, more preferably 0.040 w / v% or less, 0.030 w / v% or less, 0.025 w / v% or less, and 0.020 w / v% or less. By having the content of calcium lactate be below a predetermined value, it is possible to avoid situations such as a reduced sharpness in aftertaste or a deterioration in the overall evaluation as a beverage.

[0017] (Calcium) Regarding the amount (w / v%) of calcium derived from calcium lactate, when the content of calcium lactate in the alcoholic beverage is X w / v%, it can be calculated by X ÷ [molecular weight of calcium lactate (218.22 g / mol)] × [atomic weight of calcium (40.078 g / mol)]. Therefore, when the content of calcium lactate is 0.003 w / v%, the amount of calcium derived from calcium lactate is 0.00055 w / v% (=0.003 ÷ 218.22 × 40.078). In other words, the concentration of calcium lactate as calcium is 0.00055 w / v%.

[0018] (Magnesium chloride) Magnesium chloride is a chloride of magnesium represented by the chemical formula MgCl2. And the inventors have found that by including magnesium chloride in a sugar-free alcoholic beverage, the alcoholic feeling in the aftertaste can be reduced. Also, the inventors have found that by including magnesium chloride in a sugar-free alcoholic beverage, the sharpness of the aftertaste can be enhanced, the ease of drinking can be improved, and the overall evaluation as a beverage can also be made favorable.

[0019] The content of magnesium chloride is preferably 0.005 w / v% or more, more preferably 0.008 w / v% or more, and still more preferably 0.010 w / v% or more. By having the content of magnesium chloride be a predetermined value or more, the alcohol taste in the aftertaste of the alcoholic beverage can be firmly reduced. Further, by having the content of magnesium chloride be a predetermined value or more, the sharpness in the aftertaste of the alcoholic beverage is enhanced, the drinkability is improved, and furthermore, the overall evaluation as a beverage becomes favorable. The content of magnesium chloride is preferably 0.040 w / v% or less, more preferably 0.030 w / v% or less, still more preferably 0.020 w / v% or less, and even more preferably 0.015 w / v% or less. By having the content of magnesium chloride be a predetermined value or less, it is possible to avoid situations such as the sharpness in the aftertaste and the drinkability being reduced, and the overall evaluation as a beverage becoming poor.

[0020] (Magnesium) Regarding the amount (w / v%) of magnesium derived from magnesium chloride, when the content of magnesium chloride in the alcoholic beverage is Y w / v%, it can be calculated by Y÷[molecular weight of magnesium chloride (95.211 g / mol)]×[atomic weight of magnesium (24.305 g / mol)]. Therefore, when the content of magnesium chloride is 0.005 w / v%, the amount of magnesium derived from magnesium chloride is 0.0013 w / v% (=0.005÷95.211×24.305). In other words, the concentration of magnesium chloride becomes 0.0013 w / v% as magnesium.

[0021] The content of calcium and magnesium in the alcoholic beverage can be measured, for example, by high performance liquid chromatography (HPLC method).

[0022] (High-intensity sweetener) The alcoholic beverage according to this embodiment may or may not contain a high-intensity sweetener, but it is preferably not contain a high-intensity sweetener from the viewpoint of meeting the needs of consumers who are health-conscious. Here, examples of high-intensity sweeteners include acesulfame K, neotame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, thaumatin, brazzein, stevia, glycyrrhizin, somatine, monellin, aspartame, alitame, and the like. By including a high-intensity sweetener in the alcoholic beverage according to this embodiment, it is possible to impart sweetness while suppressing an increase in calories while being a sugar-free beverage.

[0023] The content of the high-intensity sweetener is preferably 3.00 w / v% or less in terms of sucrose equivalent, more preferably 2.40 w / v% or less, 1.80 w / v% or less, 1.00 w / v%, 0.50 w / v% or less, 0.30 w / v% or less, 0.10 w / v% or less, 0.05 w / v% or less, 0.03 w / v% or less. By the content of the high-intensity sweetener being below a predetermined value in terms of sucrose equivalent, each effect of the present invention (such as the effect of reducing the aftertaste of alcohol) can be firmly exhibited.

[0024] The content of the high-intensity sweetener in terms of sucrose equivalent is the content of the high-intensity sweetener in the beverage converted to the content of sucrose. Specifically, the content of the high-intensity sweetener in terms of sucrose equivalent can be calculated by multiplying the "content of the high-intensity sweetener" by "sweetness of the high-intensity sweetener / sweetness of sucrose (100)". For example, in the case of a beverage containing 0.00005 w / v% of sucralose, "0.03 w / v%", which is obtained by multiplying the concentration of sucralose "0.00005 w / v%" by "60000 / 100" (=sweetness of sucralose / sweetness of sucrose), is the content of the high-intensity sweetener in terms of sucrose equivalent. Regarding the sweetness of each high-intensity sweetener, when the sweetness of sucrose is set to 100, values such as acesulfame K: 20000, sucralose: 60000, neotame: 1000000, sodium saccharin: 50000, stevia: 25000 can be used. Also, the content of the high-intensity sweetener in the beverage can be measured by high performance liquid chromatography (HPLC method).

[0025] Incidentally, as an example, the content of sucralose when using sucralose as a high-intensity sweetener is as follows. The content of sucralose is 0.00001 w / v% or more, 0.00003 w / v% or more, 0.00005 w / v% or more, and 0.004 w / v% or less, 0.003 w / v% or less, 0.00010 w / v% or less, 0.00008 w / v% or less, 0.00006 w / v% or less.

[0026] (Acidulant) The alcoholic beverage according to this embodiment may contain an acidulant. Here, the acidulant is a substance for imparting acidity. And as the acidulant, for example, citric acid, adipic acid, trisodium citrate, L-ascorbic acid, 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, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, acetic acid, etc. can be used.

[0027] The acidity (acidity in terms of citric acid) of the alcoholic beverage according to this embodiment is as follows. The acidity may be 0.00 w / v%, but may also be 0.01 w / v% or more, 0.03 w / v% or more, 0.04 w / v% or more, 0.05 w / v% or more. Also, the acidity may be 1.00 w / v% or less, 0.50 w / v% or less, 0.30 w / v% or less, 0.10 w / v% or less, 0.08 w / v% or less.

[0028] Note that the acidity in this specification (acidity in terms of citric acid: the value of acidity converted to the equivalent amount of citric acid) can be determined by the method specified 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 can be neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and it can 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 0.1 mol / L aqueous sodium hydroxide solution). Also, the acidity can be adjusted by the above-mentioned acidulant.

[0029] (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. However, whiskey, brandy, spirits (such as spirits like gin, vodka, rum, and raw material alcohol, etc.), liqueurs, shochu, etc., and furthermore, brewed liquors such as sake, sweet fruit wine, beer, etc. can be used. Among these, in particular, one or more of vodka, which is a distilled liquor, and raw material alcohol are preferred. By using one or more of vodka, which is a distilled liquor, and raw material alcohol as the alcohol, the problem (alcohol feeling in the aftertaste) of the present invention becomes more clear. Note that in this specification, alcohol refers to ethanol unless otherwise specified.

[0030] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 1 v / v% or more, more preferably 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, 5 v / v% or more. By the alcohol content being a predetermined value or more, the above-mentioned problem (alcohol feeling in the aftertaste) becomes more clear. The alcohol content of the alcoholic beverage according to this embodiment 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, 8 v / v% or less, 7 v / v% or less. By having the alcohol content below a predetermined value, each effect of the present invention can be firmly exhibited. 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).

[0031] (Foamability) The alcoholic beverage according to this embodiment is preferably a foamy one containing carbon dioxide gas, that is, a carbonated beverage. Here, the foamability 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, 2.5 kg / cm 2 or more is more preferable, and also preferably 5.0 kg / cm 2 or less, preferably 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, 3.0 kg / cm 2 or less is more preferable.

[0032] (Others) The alcoholic beverage according to this embodiment may contain antioxidants, flavors, salts, dietary fibers, etc. (hereinafter, appropriately referred to as "additives") that are usually blended as beverages within a range where the desired effects of the present invention are not inhibited. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc. can be used. As 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 dietary fibers, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition products, etc. can be used. And for each of the above-described raw materials, those that are generally commercially available can be used.

[0033] If the alcoholic beverage according to this embodiment is a chu-hai flavored beverage, for example, it can also contain fruit flavor (a flavor that imparts a fruit-like aroma), fruit juice (juice squeezed from fruits), and fruit extract (an extract obtained by extracting the active ingredients of the fruit using water, alcohol, etc. from the fruit or fruit juice). And as the fruit juice, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit puree (a semi-liquid obtained by mashing or straining cooked or raw fruits), dilutions, concentrates, and mixtures of these can be used. The fruits from which the fruit juice is derived (and the fruit species of the fruit flavor and fruit extract) include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and sudachi, and Rosaceae fruits such as ume, apple, strawberry, and peach. In addition to these, conventionally known fruits such as grape, plum, pomegranate, blueberry, blackcurrant, cranberry, maqui berry, strawberry, apple, peach, mango, pineapple, kiwi, and pear can also be mentioned. Note that the effects of the present invention (especially the reduction of the aftertaste of alcohol) are not directly affected by the flavor type or the intensity of the flavor of the flavor, fruit juice, and fruit extract. At least, it is considered that the effects will not disappear. Therefore, the flavor type due to the flavor, etc. may be as diverse as described above, and the content is not particularly limited either.

[0034] The content of the fruit juice in the alcoholic beverage according to this embodiment may be 0 w / w%, but for example, it may be 0.5 w / w% or more, 0.8 w / w% or more, 1 w / w% or more, and may also be 5 w / w% or less, 3 w / w% or less, 2 w / w% or less, 1.2 w / w% or less. Note that the juice content can be calculated by "Content (% in terms of juice ratio) (specifically, w / w%)" = "Amount of juice blended in 100 g of the beverage (g)" × "Concentration factor" / 100 g × 100. Here, when calculating the "Concentration factor" (relative concentration factor of the juice when straight juice is 100%), it shall conform to the JAS standard. For example, when using lemon juice with an acidity of 9%, according to the annex table 4 of the Japanese agricultural and forestry standard for fruit beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016), the reference acidity of lemon is 4.5%. Therefore, this lemon juice is lemon juice with a 2-fold concentration.

[0035] (Alcoholic beverages in containers) 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. Note that the container only needs to be able to be sealed, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be applied. In addition, 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 circulating ones can be applied. Note that from the viewpoint of completely blocking gas, moisture, and light rays and being able to maintain stable quality at room temperature for a long time, it is preferable to apply a metal container.

[0036] As described above, the alcoholic beverage according to this embodiment has a reduced aftertaste of alcohol. In addition, the alcoholic beverage according to this embodiment has enhanced aroma and sharpness of the aftertaste, improved drinkability, and furthermore, has a good overall evaluation as a beverage.

[0037] [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.

[0038] In the mixing process, water, calcium lactate, magnesium chloride, alcohol, additives, etc. are appropriately added to a mixing tank to produce a mixed solution. In this mixing process, the raw materials may be mixed and adjusted so that the content of calcium lactate, the content of magnesium chloride, etc. are within the predetermined ranges described above.

[0039] Then, in the post-treatment process, for example, processes such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers are selectively performed as necessary. Note that the filtration process in the post-treatment process can be performed by a general filter or strainer. Also, from the viewpoint of processing speed, etc., the sterilization process in the post-treatment process is preferably performed by plate sterilization, but it is applicable without being limited to this as long as the same process can be performed. Further, the filling process in the post-treatment process is preferably performed in a clean room maintained at a cleanliness level usually performed in the production of beverages. And the order of each process in the post-treatment process is not particularly limited.

[0040] Note that each process performed in the mixing process and the post-treatment process can be performed by equipment generally used for manufacturing RTD beverages, etc.

[0041] As described above, according to the method for manufacturing an alcoholic beverage according to this embodiment, an alcoholic beverage with a reduced aftertaste alcohol feeling can be manufactured. Also, according to the method for manufacturing an alcoholic beverage according to this embodiment, an alcoholic beverage with enhanced aroma and sharpness of the aftertaste, improved drinkability, and furthermore, a good overall evaluation as a beverage can be manufactured.

[0042] [Method for improving the flavor of alcoholic beverages] Next, the method for improving the flavor of the alcoholic beverage according to this embodiment will be described. The method for improving the flavor of an alcoholic beverage according to this embodiment is a flavor improvement method for reducing the alcohol taste in the aftertaste of a sugar-free alcoholic beverage, and the method includes a step of adding at least one of calcium lactate and magnesium chloride to the alcoholic beverage. Note that the content of each component and the like is the same as the value described in the above-mentioned "alcoholic beverage".

[0043] As described above, according to the method for improving the flavor of an alcoholic beverage according to this embodiment, the alcohol taste in the aftertaste can be reduced. In addition, according to the method for improving the flavor of an alcoholic beverage according to this embodiment, the aroma and the sharpness of the aftertaste can be enhanced, the drinkability can be improved, and furthermore, the overall evaluation as a beverage can be made good.

Examples

[0044] Next, the present invention will be described by exemplifying examples that meet the requirements of the present invention and comparative examples that do not.

[0045] [Preparation of Samples] Each sample in Tables 1 to 7 was prepared by appropriately mixing vodka, calcium lactate, citric acid (anhydrous), trisodium citrate, L-ascorbic acid, lemon flavor, carbonated water, and pure water so as to have the amounts shown in the table. And only Sample 7-2 in Table 4 and Samples 10-2 to 10-5 in Table 7 were blended with a high-sweetness sweetener (sucralose), only Samples 8-2 to 8-3 in Table 5 were blended with magnesium chloride instead of calcium lactate, and only Sample 9-2 in Table 6 was blended with lemon juice. Note that the gas pressure (total pressure) at 20 °C of each sample in Tables 1 to 7 was 2.2 kg / cm 2 And the acidity of Tables 1 to 7 was adjusted with citric acid (anhydrous), and the content of other components (lemon flavor, trisodium citrate, L-ascorbic acid, etc.) not listed in the table was made substantially constant among the samples in the table.

[0046] [Test Contents] For each sample produced by the above method, a panel with trained discrimination ability independently scored the "aroma intensity", "finish sharpness", "alcoholic aftertaste", "drinkability", and "overall evaluation as a beverage" according to the following evaluation criteria on a five-point scale of -2 points, -1 point, 0 point, 1 point, and 2 points (1 to 5 points), and the average value was calculated. In addition, all evaluations were made by drinking the samples. For each sample in Tables 1 to 4, 6 panelists scored; for each sample in Tables 5 to 6, 5 panelists scored; and for each sample in Table 7, 4 panelists scored.

[0047] For each evaluation (evaluations other than the "overall evaluation as a beverage"), the sample with the rear number of the sample number being 1 was used as the control sample, and the score shown in the table of the control sample (0 point) was used as the reference point. And each evaluation was made by comparing with the control sample having the same front number of the sample number. Specifically, the control samples are Samples 1-1, 2-1, 3-1, 4-1, 5-1, 6-1, 7-1, 8-1, 9-1, and 10-1. For example, the evaluation of the alcoholic aftertaste of Sample 1-5 was made by comparing with the alcoholic aftertaste of Sample 1-1 (control sample) having the same front number and rear number of 1, with 0 point (reference point).

[0048] (Aroma intensity: evaluation criteria) The evaluation of the aroma intensity was based on the control sample. When the "aroma intensity is weaker than the control sample", it was evaluated as -2 points; when the "aroma intensity is the same as the control sample", it was evaluated as 0 point; and when the "aroma intensity is stronger than the control sample", it was evaluated as 2 points. And for the aroma intensity, the higher the score, the more enhanced it is, and it can be judged as preferable.

[0049] Here, the "aroma intensity" refers to the clarity of the aroma (the aroma of the lemon flavor contained in the sample) felt during the drinking of the sample. When the aroma is clearly and vividly felt, it can be judged that the aroma intensity is strong; when the aroma is felt vaguely, it can be judged that the aroma intensity is weak.

[0050] (Finish sharpness: evaluation criteria) The evaluation of the crispness of the aftertaste was based on the control sample. When the crispness of the aftertaste was weaker than that of the control sample, it was evaluated as -2 points; when the crispness of the aftertaste was the same as that of the control sample, it was evaluated as 0 points; when the crispness of the aftertaste was stronger than that of the control sample, it was evaluated as 2 points. And for the crispness of the aftertaste, the higher the score, the more enhanced it is, and it can be judged as favorable.

[0051] Here, the "crispness of the aftertaste" refers to the rapidity with which the aftertaste of the entire alcoholic beverage, such as bitterness, astringency, and sweetness, disappears. If these flavors disappear instantaneously, it can be judged that the crispness of the aftertaste is strong; if these flavors linger, it can be judged that the crispness of the aftertaste is weak.

[0052] (Aftertaste alcohol feeling: Evaluation criteria) The evaluation of the alcohol feeling in the aftertaste was based on the control sample. When the alcohol feeling in the aftertaste was weaker than that of the control sample, it was evaluated as -2 points; when the alcohol feeling in the aftertaste was the same as that of the control sample, it was evaluated as 0 points; when the alcohol feeling in the aftertaste was stronger than that of the control sample, it was evaluated as 2 points. And for the alcohol feeling in the aftertaste, the lower the score, the more reduced it is, and it can be judged as favorable.

[0053] Here, the "alcohol feeling in the aftertaste" refers to the volume of the "bitterness and astringency of alcohol" felt in the aftertaste (around the moment when the sample in the mouth is swallowed). If these flavors are strongly felt (the volume of these flavors is large) in the aftertaste, it can be judged that the alcohol feeling in the aftertaste is strong; if these flavors are weakly felt (the volume of these flavors is small) in the aftertaste, it can be judged that the alcohol feeling in the aftertaste is weak.

[0054] (Easiness to drink: Evaluation criteria) The evaluation of easiness to drink was based on the control sample. When it was more difficult to drink than the control sample, it was evaluated as -2 points; when the easiness to drink was the same as that of the control sample, it was evaluated as 0 points; when it was easier to drink than the control sample, it was evaluated as 2 points. And for easiness to drink, the higher the score, the more improved it is, and it can be judged as favorable.

[0055] Here, "ease of drinking" refers to the degree to which a beverage can be drunk smoothly. If the harshness of alcohol is absent (reduced), and the flavor of the beverage is rounded and thus easy to swallow, it can be judged as "easy to drink". If the harshness of alcohol is present (not reduced), and the flavor of the beverage has a sharpness and is thus difficult to swallow, it can be judged as "difficult to drink".

[0056] (Overall evaluation of the beverage: Evaluation criteria) Regarding the overall evaluation of the beverage, without setting a reference point, when the "overall evaluation of the beverage is poor", it was evaluated as -2 points; when the "overall evaluation of the beverage is neither poor nor good", it was evaluated as 0 points; and when the "overall evaluation of the beverage is good", it was evaluated as 5 points.

[0057] Here, the "overall evaluation of the beverage" refers to the balance of the flavor of the alcoholic beverage. For example, when the flavor based on a specific component is strongly felt and the balance of the flavor is disrupted, it is evaluated as poor.

[0058] The table shows the content, etc. of each sample, as well as the results of each evaluation. Note that the numerical values and indicators of each component shown in the table are the contents and indicators in the final product. Also, the content of lemon juice in the table is the value converted to the juice ratio. And the acidity in the table is a value calculated by multiplying the content of the acidulant in each sample and the content of lemon juice by a constant (1 in the case of citric acid (anhydrous), 0.1 in the case of lemon juice), and adding them appropriately. Since trisodium citrate and L - ascorbic acid have almost no influence on the acidity (acidity converted to citric acid), they were excluded from the calculation formula for calculating the acidity in the table.

[0059]

Table 1

[0060]

Table 2

[0061]

Table 3

[0062]

Table 4

[0063]

Table 5

[0064]

Table 6

[0065]

Table 7

[0066] (Examination of Results) Table 1 shows the results of varying the calcium lactate content. From the results of Samples 1-1 to 1-7 in Table 1, it was confirmed that by including calcium lactate, the "alcoholic aftertaste" can be reduced. Also, from the results of Samples 1-1 to 1-7 in Table 1, although it was confirmed that as the calcium lactate content increased, the scores for the four items of "aroma intensity", "sharpness of aftertaste", "drinkability", and "overall evaluation as a beverage" tended to increase, it was also confirmed that if the calcium lactate content increased too much, the scores for these four items would slightly decrease.

[0067] Table 2 shows the results of confirming the effect of calcium lactate with varying alcohol degrees. From the results of each sample in Table 2, it was confirmed that for any alcohol degree shown in Table 2, each effect based on calcium lactate was largely exerted. Regarding the aftertaste alcohol feeling, among the samples in Table 2, samples 3-2, 4-2, and 5-2 (especially sample 3-2) showed very favorable results.

[0068] Table 3 shows the results of confirming the influence of calcium lactate in a state where no acidulant is contained. From the results of samples 6-1 to 6-2 in Table 3, it was confirmed that even in a state where no acidulant is contained, each effect based on calcium lactate is exerted. However, when comparing sample 6-2 in Table 3 with sample 1-5 in Table 1, it was also confirmed that the effects are more strongly exerted in sample 1-5 containing an acidulant (the point difference from the control sample is large).

[0069] Table 4 shows the results of confirming the influence of calcium lactate when a high-sweetness sweetener (sucralose) is contained. From the results of samples 7-1 to 7-2 in Table 4, it was confirmed that by containing sucralose, the reducing effect of the "aftertaste alcohol feeling", the enhancing effect of the "aroma", and the improving effect of the "drinkability" are more exerted, while the "sharpness of the aftertaste" becomes slightly worse.

[0070] Table 5 shows the results of containing magnesium chloride instead of calcium lactate. From the results of samples 8-1 to 8-3 in Table 5, it was confirmed that the reducing effect of the "aftertaste alcohol feeling" is also exerted by containing magnesium chloride. Also, for sample 8-2, not only the reducing effect of the "aftertaste alcohol feeling" but also the enhancing effect of the "sharpness of the aftertaste" and the improving effect of the "drinkability" were obtained, and it was confirmed that the "overall evaluation as a beverage" also increases. However, when comparing each sample in Table 5 with each sample in Table 1, it was also confirmed that each effect is more strongly exerted in each sample in Table 1 containing calcium lactate (the point difference from the control sample is large).

[0071] Table 6 shows the results of confirming the effect of calcium lactate when lemon juice is contained. From the results of Samples 9-1 to 9-2 in Table 6, it was confirmed that by containing lemon juice, the reduction effect of "alcohol feeling in aftertaste", the enhancement effect of "aroma", the enhancement effect of "sharpness in aftertaste", and the improvement effect of "drinkability" are more strongly exerted, and the "overall evaluation as a beverage" also improves.

[0072] Table 7 shows the results of confirming the effect of calcium lactate when sucralose is contained. As is clear from comparing Samples 10-2 and 10-3, and Samples 10-4 and 10-5 in Table 7, even when sucralose is contained, by containing calcium lactate, the reduction effect of "alcohol feeling in aftertaste", the enhancement effect of "aroma", the enhancement effect of "sharpness in aftertaste", and the improvement effect of "drinkability" are exerted, and the "overall evaluation as a beverage" also improves. In addition, when comparing the differences in each evaluation score between Samples 10-2 and 10-3 in Table 7, the differences in each evaluation score between Samples 10-4 and 10-5, and the differences in each evaluation score between Samples 1-1 and 1-5 in Table 1, the difference in each evaluation score (scores other than sharpness in aftertaste) between Samples 1-1 and 1-

Claims

1. A sugar-free alcoholic beverage (excluding mixed sweet potato shochu, deer placenta liquor, and deer blood liquor), with an alcohol content of 3 to 9%, containing calcium lactate, and the alcoholic beverage wherein the content of the calcium lactate is 0.005 to 0.020 w / v%.

2. The alcoholic beverage according to Claim 1, containing magnesium chloride.

3. The alcoholic beverage according to Claim 1 or Claim 2, not containing a high-intensity sweetener.

4. The alcoholic beverage according to any one of Claims 1 to 3, containing an acidulant.

5. A method for producing a sugar-free alcoholic beverage (excluding mixed sweet potato shochu, deer placenta liquor, and deer blood liquor), comprising the step of setting the alcohol content to 3 to 9% and containing calcium lactate, and setting the content of the calcium lactate to 0.005 to 0.020 w / v%.

6. A flavor improvement method for reducing the aftertaste alcohol feeling of a sugar-free alcoholic beverage (excluding mixed sweet potato shochu, deer placenta liquor, and deer blood liquor), wherein for the alcoholic beverage, the method for improving the flavor of the alcoholic beverage comprises the step of setting the alcohol content to 3 to 9% and containing calcium lactate, and setting the content of the calcium lactate to 0.005 to 0.020 w / v%.

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