Alcoholic beverage, its manufacturing method, and method for reducing the alcoholic sensation in high-alcohol beverages

Abstract

To provide a high-alcohol beverage that has a reduced alcohol feeling and also has a reduced soap odor caused by phenethyl alcohol contained therein.SOLUTION: An alcohol beverage contains phenethyl alcohol and vanillin. The content of the phenethyl alcohol is 0.4 ppm or more and the content of the vanillin is 65 ppb or more and 175 ppb or less. The alcohol beverage has an alcohol concentration of 6 v / v% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an alcoholic beverage, a method for producing the same, and a method for reducing the alcoholic sensation in a high-alcohol beverage. [Background technology]

[0002] In recent years, the market for high-alcohol beverages (e.g., 6% v / v or higher) has expanded due to diversifying tastes. However, high-alcohol beverages can leave a strong alcoholic taste due to their high alcohol concentration.

[0003] As a means for suppressing the alcoholic taste of high-alcohol beverages, for example, Patent Document 1 discloses a method for producing a high-alcohol beverage with an alcohol concentration of 6 to 12 v / v%, in which an extract of fruit peel, flower, or herb is added to the beverage in an amount of 0.0001 to 1 w / v% during the production process, thereby suppressing the alcoholic taste due to the high alcohol content while retaining the original flavor of the high-alcohol beverage. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-192667 Summary of the Invention [Problem to be solved by the invention]

[0005] The present inventors have found that the alcoholic feel (alcohol odor and harshness) of high-alcohol beverages can be suppressed by adding a predetermined amount of phenethyl alcohol. The present inventors have also found that the soapy smell becomes stronger as the phenethyl alcohol content increases. The present inventors have further found that the alcoholic feel can be further suppressed and the soapy smell resulting from the addition of phenethyl alcohol can be suppressed by adding a predetermined amount of vanillin.

[0006] The present invention is based on the above findings, and has as its first object to provide a high-alcohol beverage with a reduced alcoholic feel. A second object of the present invention is to provide a high-alcohol beverage with a reduced alcoholic feel and a reduced soapy smell resulting from the inclusion of phenethyl alcohol. [Means for solving the problem]

[0007] The present invention relates to an alcoholic beverage containing phenethyl alcohol and vanillin, wherein the phenethyl alcohol content is 0.4 ppm or more, the vanillin content is 65 ppb or more and 175 ppb or less, and the alcohol concentration is 6 v / v% or more.

[0008] The alcoholic beverage contains a predetermined amount of phenethyl alcohol, which reduces the alcoholic feel (alcohol odor and harshness). In addition, the alcoholic beverage contains a predetermined amount of vanillin, which further reduces the alcoholic feel and also reduces the soapy smell caused by the inclusion of phenethyl alcohol. Furthermore, the alcoholic beverage contains a predetermined amount of phenethyl alcohol and a predetermined amount of vanillin, which results in an excellent aftertaste (a strong lingering aroma).

[0009] In the alcoholic beverage, the alcohol concentration may be less than 15 v / v %, which allows the above-mentioned effects to be more pronounced.

[0010] The alcoholic beverage may further contain an acidulant. The alcoholic beverage contains a predetermined amount of phenethyl alcohol and a predetermined amount of vanillin, so that the sourness of the alcoholic beverage is suppressed. Therefore, even if the alcoholic beverage contains an acidulant, the sourness caused by the acidulant is suppressed.

[0011] The alcoholic beverage may include a distilled alcoholic beverage.

[0012] The alcoholic beverage may be a carbonated beverage.

[0013] The present invention also relates to a method for producing a high-alcohol beverage, which comprises adjusting the phenethyl alcohol content of the high-alcohol beverage to 0.4 ppm or more, and adjusting the vanillin content of the high-alcohol beverage to 65 ppb or more and 175 ppb or less.

[0014] The above-mentioned production method includes adjusting the contents of phenethyl alcohol and vanillin so that they each fall within a predetermined range, and therefore can be suitably used as a method for obtaining the alcoholic beverage according to the present invention described above.

[0015] The present invention also relates to a method for reducing the alcoholic sensation in a high-alcohol beverage, which comprises adjusting the phenethyl alcohol content of the high-alcohol beverage to 0.4 ppm or more.

[0016] In the above method (method for reducing the alcoholic feeling), the alcoholic feeling (alcohol odor and harshness) of a high-alcohol beverage can be reduced by adjusting the content of phenethyl alcohol to fall within a predetermined range.

[0017] The above method (method for reducing the alcoholic feel) may further include adjusting the vanillin content of the high-alcoholic beverage to 65 ppb or more and 175 ppb or less. This can further reduce the alcoholic feel of the high-alcoholic beverage and suppress the soapy smell caused by the inclusion of phenethyl alcohol. Furthermore, by adjusting the phenethyl alcohol and vanillin contents to fall within respective specified ranges, the high-alcoholic beverage can have an excellent aftertaste (a strong lingering aroma). [Effects of the Invention]

[0018] According to the present invention, it is possible to provide a high-alcohol beverage with a reduced alcoholic taste. According to the present invention, it is also possible to provide a high-alcohol beverage with a reduced alcoholic taste and a reduced soapy smell resulting from the inclusion of phenethyl alcohol. DETAILED DESCRIPTION OF THE INVENTION

[0019] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments.

[0020] As used herein, "high-alcohol beverage" refers to an alcoholic beverage with an alcohol concentration of 6 v / v% or more. Unless otherwise specified, alcohol in this specification refers to ethanol.

[0021] In this specification, unless otherwise specified, "ppm" means "mg / L" and "ppb" means "μg / L".

[0022] [Alcoholic beverages] The alcoholic beverage according to this embodiment contains phenethyl alcohol and vanillin, with a phenethyl alcohol content of 0.4 ppm or more, a vanillin content of 65 ppb or more and 175 ppb or less, and an alcohol concentration of 6 v / v% or more (high-alcohol beverage).

[0023] Phenethyl alcohol is a compound also known as 2-phenylethanol. The content of phenethyl alcohol in the alcoholic beverage according to this embodiment may be 0.4 ppm or more. The content of phenethyl alcohol may be 0.45 ppm or more, 0.5 ppm or more, 0.6 ppm or more, 0.7 ppm or more, 0.8 ppm or more, or 0.9 ppm or more. There is no particular upper limit for the content of phenethyl alcohol, but it is usually 10 ppm or less, 5 ppm or less, 4 ppm or less, 3.5 ppm or less, 3 ppm or less, 2.5 ppm or less, 2 ppm or less, or 1.5 ppm or less. When the content of phenethyl alcohol is within the above range, the alcoholic feeling (alcohol odor and harshness) of a high-alcohol beverage can be suppressed.

[0024] The content of phenethyl alcohol in the alcoholic beverage according to this embodiment can be measured, for example, by gas chromatography (GC-MS).

[0025] The content of phenethyl alcohol in the alcoholic beverage according to this embodiment can be adjusted, for example, by adding phenethyl alcohol itself, adding a flavoring containing phenethyl alcohol, or adding a distilled liquor containing phenethyl alcohol (e.g., whiskey).

[0026] Vanillin is a compound also known as 4-hydroxy-3-methoxybenzaldehyde. The vanillin content in the alcoholic beverage according to this embodiment may be 65 ppb or more and 175 ppb or less. The vanillin content may be 70 ppb or more, 75 ppb or more, 80 ppb or more, 85 ppb or more, 90 ppb or more, or 95 ppb or more. The upper limit of the vanillin content may be 170 ppb or less, 165 ppb or less, 160 ppb or less, 155 ppb or less, 150 ppb or less, 145 ppb or less, 140 ppb or less, 135 ppb or less, 130 ppb or less, 125 ppb or less, 120 ppb or less, 115 ppb or less, 110 ppb or less, or 105 ppb or less. When the vanillin content is within the above range, the alcoholic feel (alcohol odor and harshness) of a high-alcohol beverage can be further reduced, and the soapy odor resulting from the inclusion of phenethyl alcohol can also be reduced.

[0027] In addition, when the contents of phenethyl alcohol and vanillin are within the above ranges, the high-alcohol beverage can have an excellent aftertaste (the strong lingering aroma), the sourness can be suppressed, and the beverage can have an excellent overall evaluation.

[0028] The vanillin content in the alcoholic beverage according to this embodiment can be measured, for example, by gas chromatography (GC-MS).

[0029] The vanillin content in the alcoholic beverage according to this embodiment can be adjusted, for example, by adding vanillin itself, adding a flavoring containing vanillin, or adding a distilled alcoholic beverage containing vanillin (e.g., whiskey).

[0030] The alcohol concentration of the alcoholic beverage according to this embodiment may be 6 v / v% or more, and may be 6.5 v / v% or more. There is no particular upper limit to the alcohol concentration, but it may be, for example, 20 v / v% or less, 18 v / v% or less, 16 v / v% or less, less than 15 v / v%, 14 v / v% or less, 12 v / v% or less, less than 11 v / v%, 10 v / v% or less, or 8 v / v% or less.

[0031] The alcohol contained in the alcoholic beverage according to this embodiment may be any drinkable alcohol, and there are no limitations on the type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. For example, the alcohol may be a distilled or brewed alcohol. Since the effects of the present invention are more pronounced, the alcohol is preferably a distilled alcohol. Examples of distilled alcohol include spirits (e.g., vodka, rum, tequila, gin, aquavit, Korn, etc.), whiskeys (e.g., whiskey, brandy, etc.), shochu, raw alcohol, liqueurs, etc.

[0032] The alcoholic beverage according to this embodiment may contain an acidulant. The alcoholic beverage according to this embodiment contains a predetermined amount of phenethyl alcohol and a predetermined amount of vanillin, thereby reducing the sourness. Therefore, even if an acidulant is contained, the sourness caused by the acidulant is reduced. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid (including anhydrous citric acid), ascorbic acid, adipic acid, trisodium citrate, gluconodeltalactone, 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. The acidulant may be used to adjust the pH.

[0033] When the alcoholic beverage according to this embodiment contains an acidulant, the content of the acidulant may be, for example, 0.01 w / v% or more and 1.20 w / v% or less in terms of citric acid equivalent. The citric acid equivalent is a value obtained by converting the acidity of each acid component based on the acidity of citric acid. For example, the citric acid equivalent equivalent of 100 ppm by mass of tartaric acid is 130 ppm by mass, the citric acid equivalent equivalent of 100 ppm by mass of lactic acid is 120 ppm by mass, the citric acid equivalent equivalent of 100 ppm by mass of phosphoric acid is 200 ppm by mass, and the citric acid equivalent equivalent of 100 ppm by mass of malic acid is 125 ppm by mass. In this specification, ppm by mass means 10 -4 The amount of acidulant used is shown as % by mass. The acidulant content before conversion can be measured using the method described in "8.24.2 Capillary Electrophoresis" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0034] The alcoholic beverage according to this embodiment may contain additives that are typically added to alcoholic beverages, such as the acidulants described above, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts, dietary fiber, pH adjusters, and preservatives.

[0035] Examples of coloring agents include caramel color, gardenia color, marigold color, carotene color, anthocyanin color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium licyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of flavoring agents include ramune flavor, lemon flavor, grapefruit flavor, beer flavor, malt flavor, and hop flavor. Examples of salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber include indigestible dextrin, polydextrose, and indigestible glucan. Acids or alkalis that can be added to foods can be used as pH adjusters. Examples of preservatives include sodium benzoate, fatty acid esters, and potassium pyrosulfite. These additives can be used alone or in combination of two or more.

[0036] The alcoholic beverage according to this embodiment may be sparkling (carbonated beverage) or non-sparkling (non-carbonated beverage). The alcoholic beverage according to this embodiment is preferably sparkling. In this specification, sparkling refers to a beverage having a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) or more, and non-foaming refers to a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 If foaming is desired, the upper limit of the gas pressure is 0.50 MPa (5.3 kg / cm 2), and the pressure may be about 0.235 MPa (2.4 kg / cm 2 ) may be sufficient.

[0037] The extract content of the alcoholic beverage according to this embodiment may be 1.0 w / v% or more, 1.3 w / v% or more, 1.5 w / v% or more, 1.8 w / v% or more, 2.0 w / v% or more, or 2.2 w / v% or more. The extract content of the alcoholic beverage according to this embodiment may be 6.0 w / v% or less, 5.0 w / v% or less, 4.0 w / v% or less, 3.0 w / v% or less, or 2.5 w / v% or less. As used herein, "extract content" refers to non-volatile solids including sugars (carbohydrates), proteins, amino acids, bitter substances, non-volatile organic acids, minerals, polyphenols, and color components. Extract content can be measured according to the method described in "8.4 True Extract" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013).

[0038] The pH of the alcoholic beverage according to this embodiment may be 2.0 or higher and 6.0 or lower, or 2.5 or higher and 4.5 or lower.

[0039] The alcoholic beverage according to this embodiment may be in the form of, for example, an RTD (Ready To Drink) or an RTS (Ready To Serve). An RTS is consumed by diluting it with ice, water, hot water, or the like.

[0040] The alcoholic beverage according to this embodiment may be, for example, a chuhai or a highball.

[0041] The alcoholic beverage according to this embodiment can be provided in a container. The container may be any container that can be sealed, such as a metal (aluminum, steel, etc.) can or barrel. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc. may also be used. The container capacity is not particularly limited, and any currently available containers may be used. It is preferable to use a metal container, as it completely blocks gas, moisture, and light and can maintain stable quality at room temperature for a long period of time.

[0042] [Method for producing high-alcohol beverages] The method for producing a high-alcohol beverage according to this embodiment includes adjusting the phenethyl alcohol content of the high-alcohol beverage to 0.4 ppm or more (hereinafter also referred to as "adjustment step 1"), and adjusting the vanillin content of the high-alcohol beverage to 65 ppb or more and 175 ppb or less (hereinafter also referred to as "adjustment step 2").

[0043] Adjustment step 1 and adjustment step 2 may be performed at any stage in the production process of a high-alcohol beverage, as long as the contents of phenethyl alcohol and vanillin in the resulting high-alcohol beverage are within the above-mentioned specified ranges. The phenethyl alcohol content in a high-alcohol beverage can be adjusted, for example, by adding phenethyl alcohol itself, adding a flavoring containing phenethyl alcohol, or adding a distilled alcoholic beverage containing phenethyl alcohol (e.g., whiskey). Similarly, the vanillin content in a high-alcohol beverage can be adjusted, for example, by adding vanillin itself, adding a flavoring containing vanillin, or adding a distilled alcoholic beverage containing vanillin (e.g., whiskey).

[0044] The production process for high-alcohol beverages can utilize commonly used production processes depending on the specific type of high-alcohol beverage. For example, when the high-alcohol beverage is a chuhai, highball, or the like, the production method for high-alcohol beverages includes at least a mixing step of blending and mixing raw materials. The production method may further include a filtration step, a sterilization step, a packaging step, and the like. In the production method, adjustment step 1 and adjustment step 2 are preferably carried out in the mixing step.

[0045] The mixing step is a step of blending and mixing raw materials (alcohol, various additives, water, carbonated water, etc.). At this time, phenethyl alcohol and vanillin are added and the respective contents are adjusted to fall within the above-mentioned predetermined ranges. Phenethyl alcohol and / or vanillin may be added as a flavoring, distilled spirit, etc. containing them.

[0046] The filtration step can be carried out, for example, using a common filter or strainer.

[0047] The sterilization step is preferably carried out by tube sterilization, for example, from the viewpoint of processing speed, but is not limited to this and can be applied as long as it can perform a similar process.

[0048] The packaging step may include, for example, a step of filling the container with an inert gas, a step of filling the container with the high-alcohol beverage, a step of sealing the container, etc. By going through these steps, the storage stability of the packaged high-alcohol beverage can be improved.

[0049] [Method for reducing the alcoholic sensation in high-alcohol beverages] The present invention can also be considered as a method for reducing the alcoholic sensation in high-alcohol beverages. The method for reducing the alcoholic sensation in high-alcohol beverages according to this embodiment includes at least adjusting the phenethyl alcohol content of the high-alcohol beverage to 0.4 ppm or more (adjustment step 1). This method can reduce the alcoholic sensation (alcohol odor and harshness) of high-alcohol beverages by adjusting the phenethyl alcohol content to fall within a predetermined range.

[0050] The method for reducing the alcoholic feel of a high-alcoholic beverage according to this embodiment may further include adjusting the vanillin content of the high-alcoholic beverage to 65 ppb or more and 175 ppb or less (adjustment step 2). This can further reduce the alcoholic feel of the high-alcoholic beverage and suppress the soapy smell caused by the inclusion of phenethyl alcohol. Therefore, the method including adjustment steps 1 and 2 can also be said to be a method for reducing the alcoholic feel and soapy smell of a high-alcoholic beverage.

[0051] The method including adjustment step 1 and adjustment step 2 can improve the aftertaste (the lingering aroma) of a high-alcohol beverage and suppress the sourness by adjusting the contents of phenethyl alcohol and vanillin so that they each fall within a predetermined range. [Example]

[0052] The present invention will be described in more detail below based on examples, but the present invention is not limited to the following examples.

[0053] [Test Example 1] (Production of high-alcohol beverages) Vodka (alcohol concentration: 65.5 v / v%), high fructose glucose syrup, and phenethyl alcohol were added to water to the amounts shown in Table 1, and the pH was adjusted to 3.1 with phosphoric acid (acidulant) to produce a high-alcohol beverage.

[0054] (extract) The extract content of the obtained high-alcohol beverages was measured by the method described in "8.4 True Extract" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The extract content of the high-alcohol beverages of Test Examples 1-1 to 1-6 was all 2.2 w / v%.

[0055] (sensory evaluation) A sensory evaluation was conducted on the resulting high-alcohol beverages. The sensory evaluation was conducted by six selected panelists with discriminating abilities, and covered the following evaluation items: "alcohol odor," "harshness of alcohol," "soapy odor," "aftertaste (lingering aroma)," "acidity," and "overall evaluation as a beverage." Each evaluation item was evaluated on a five-point scale, and the average value of the six panelists was used as the evaluation score. When conducting the sensory evaluation, the panels were reconciled to standardize the evaluation criteria.

[0056] In the sensory evaluation of "alcohol odor," a higher score indicates a stronger alcohol odor, and the evaluation was carried out by setting the score of Test Example 1-1 at 5 points (standard).

[0057] In the sensory evaluation of "alcohol sharpness," a higher score indicates a stronger sense of alcohol sharpness, and the score for Test Example 1-1 was set to 5 points (standard) for evaluation.

[0058] In the sensory evaluation of "soapy smell," a higher score indicates a stronger soapy smell, and the score of Test Example 1-1 was set to 1 point (standard) for evaluation.

[0059] In the sensory evaluation of "aftertaste (lingering fragrance strength)", the higher the score, the better the aftertaste (lingering fragrance strength), and the score of Test Example 1-1 was set to 1 point (standard) and the evaluation was carried out.

[0060] In the sensory evaluation of "sourness," a higher score indicates a stronger perceived sourness, and the score for Test Example 1-1 was set to 5 points (standard) for evaluation.

[0061] In the sensory evaluation of "Overall evaluation as a beverage," a higher score indicates a better balance of flavor and aroma as a beverage. This item was evaluated without setting any criteria.

[0062] (result) The results are shown in Table 1. [Table 1]

[0063] It was found that by adding phenethyl alcohol to high-alcohol beverages (alcohol concentration 7 v / v%) (Test Examples 1-2 to 1-6), the alcoholic feeling (alcohol odor and harshness) could be suppressed. The higher the phenethyl alcohol content, the more the alcoholic feeling was suppressed. Furthermore, the higher the phenethyl alcohol content, the better the aftertaste (the strong lingering aroma) and the more the sourness was suppressed. On the other hand, it was also found that the soapy smell became stronger as the phenethyl alcohol content increased.

[0064] [Test Example 2] (Production of high-alcohol beverages) Vodka (alcohol concentration: 65.5 v / v%), high fructose glucose syrup, phenethyl alcohol and vanillin were added to water to the contents shown in Table 2, and the pH was adjusted to 3.1 with phosphoric acid (acidulant) to produce a high-alcohol beverage.

[0065] (extract) The extract content of the obtained high-alcohol beverages was measured in the same manner as in Test Example 1. The extract content of the high-alcohol beverages of Test Examples 2-1 to 2-4 was all 2.2 w / v %.

[0066] (sensory evaluation) The sensory evaluation was carried out in the same manner as in Test Example 1. The score of Test Example 1-1 was also fixed and used as the standard.

[0067] (result) The results are shown in Table 2. [Table 2]

[0068] By adding vanillin to a high-alcohol beverage (alcohol concentration 7 v / v%) in addition to phenethyl alcohol (Test Examples 2-1 to 2-4), the alcoholic feel was further reduced, and the soapy smell resulting from the addition of phenethyl alcohol was suppressed. Furthermore, by using phenethyl alcohol and vanillin together and increasing the vanillin content within the range shown in Table 2, the aftertaste (the lingering aroma) became better, the sourness was further suppressed, and the overall evaluation of the beverage became better.

[0069] [Test Example 3] (Production of high-alcohol beverages) Vodka (alcohol concentration: 65.5 v / v%), high fructose glucose syrup, phenethyl alcohol and vanillin were added to water to the contents shown in Table 3, and the pH was adjusted to 3.1 with phosphoric acid (acidulant) to produce a high-alcohol beverage.

[0070] (extract) The extract content of the obtained high-alcohol beverages was measured in the same manner as in Test Example 1. The extract content of the high-alcohol beverages of Test Examples 3-1 to 3-3 was all 2.2 w / v %.

[0071] (sensory evaluation) The sensory evaluation was carried out in the same manner as in Test Example 1, except that for Test Examples 3-1 and 3-2, the score of Test Example 3-1 was fixed and used as the standard, and for Test Examples 3-3 and 3-4, the score of Test Example 3-3 was fixed and used as the standard.

[0072] (result) The results are shown in Table 3. [Table 3]

[0073] Even when the alcohol concentration of a high-alcohol beverage was increased (9v / v% to 12v / v%), the inclusion of phenethyl alcohol and vanillin reduced the alcoholic sensation (alcohol odor and harshness) compared to beverages of the same alcohol concentration, and also resulted in a superior aftertaste (a lingering aroma) and reduced sourness. Furthermore, the soapy odor resulting from the inclusion of phenethyl alcohol was also reduced.

[0074] Test Example 4 (Production of high-alcohol beverages) Vodka (alcohol concentration: 65.5 v / v%), indigestible dextrin, phenethyl alcohol, and vanillin were added to water to the contents shown in Table 4, and the pH was adjusted to 3.1 with phosphoric acid (acidulant) to produce a high-alcohol beverage.

[0075] (extract) The extract content of the obtained high-alcohol beverage was measured in the same manner as in Test Example 1. The extract content of the high-alcohol beverage of Test Example 4-1 was 2.2 w / v %.

[0076] (sensory evaluation) The sensory evaluation was carried out in the same manner as in Test Example 1. The score of Test Example 1-1 was also fixed and used as the standard.

[0077] (result) The results are shown in Table 4. [Table 4]

[0078] Even when the extract component of the high-alcohol beverage was adjusted with indigestible dextrin instead of high-fructose corn syrup (Test Example 4-1), effects similar to those of Test Examples 1 to 3 were confirmed.

[0079] Test Example 5 (Production of high-alcohol beverages) Vodka (alcohol concentration: 65.5 v / v%), whiskey (alcohol concentration: 67.9 v / v%), indigestible dextrin, flavoring (flavoring containing phenethyl alcohol and vanillin), caramel color, and carbonated water were blended, and the pH was adjusted to 3.0 with phosphoric acid (acidulant) to produce a high-alcohol beverage (alcohol concentration 7 v / v%) of Test Example 5-1. The high-alcohol beverage of Test Example 5-1 corresponds to a so-called highball.

[0080] (extract) The extract content of the obtained high-alcohol beverage was measured in the same manner as in Test Example 1. The extract content of the high-alcohol beverage of Test Example 5-1 was 2.9 w / v %.

[0081] (Quantitative determination of phenethyl alcohol and vanillin) The contents of phenethyl alcohol and vanillin in the high-alcohol beverage were measured by gas chromatography (GC-MS). As a result, the phenethyl alcohol content in the high-alcohol beverage of Test Example 5-1 was 0.45 ppm, and the vanillin content was 128 ppb.

[0082] (sensory evaluation) The sensory evaluation was carried out in the same manner as in Test Example 1. The score of Test Example 1-1 was also fixed and used as the standard.

[0083] (result) The results of the sensory evaluation are shown in Table 5. [Table 5]

[0084] Even when various additives were added (Test Example 5-1), effects similar to those of Test Examples 1 to 3 were confirmed by using predetermined amounts of phenethyl alcohol and vanillin in combination.

Claims

1. Contains phenethyl alcohol and vanillin, The content of the phenethyl alcohol is 0.4 ppm or more, The vanillin content is 65 ppb or more and 175 ppb or less, Alcoholic beverages with an alcohol concentration of 6% v / v or more and less than 40% v / v (excluding wine, rice shochu, sweet potato shochu, brown sugar shochu, and awamori).

2. The alcoholic beverage according to claim 1, wherein the alcohol concentration is less than 15% v / v.

3. The alcoholic beverage according to claim 1 or 2, further comprising an acidulant.

4. The alcoholic beverage according to any one of claims 1 to 3, comprising a distilled liquor.

5. The alcoholic beverage according to any one of claims 1 to 4, which is a carbonated beverage.

6. A method for producing high-alcohol beverages (excluding wine, rice shochu, sweet potato shochu, brown sugar shochu, and awamori), comprising the steps of: adjusting the phenethyl alcohol content of the high-alcohol beverage to 0.4 ppm or more, and adjusting the vanillin content of the high-alcohol beverage to 65 ppb or more and 175 ppb or less, The alcohol concentration of the high-alcohol beverage is 6 v / v% or more and less than 40 v / v%.

7. A method for reducing the alcoholic sensation of a high-alcohol beverage (excluding wine, rice shochu, sweet potato shochu, brown sugar shochu, and awamori), comprising: and adjusting the phenethyl alcohol content of the high-alcohol beverage to be 0.4 ppm or more and less than 5 ppm. The method, wherein the alcohol concentration of the high-alcohol beverage is 6 v / v% or more and less than 15 v / v%.

8. The method according to claim 7, further comprising adjusting the vanillin content of the high-alcohol beverage to be 65 ppb or more and 175 ppb or less.

Images