Chu-hi-flavored beverage, method for producing chu-hi-flavored beverage, and method for improving flavor of chu-hi-flavored beverage

Abstract

To provide alcoholic beverage in which after alcoholic feeling is reduced and fruitiness is enhanced, a manufacturing method of the alcoholic beverage, and a flavor improvement method of the alcoholic beverage which increases fruitiness while reducing the after alcoholic feeling.SOLUTION: An alcoholic beverage according to the present invention is an alcoholic beverage containing no sweetener having a content of fruit juice of 10% or smaller in terms of fruit juice and the alcohol content of 7 v / v% or smaller, and contains acidulant. A method of improving a flavor of an alcoholic beverage according to the present invention is a method of improving the flavor by enhancing fruitiness while reducing the after alcohol feeling and includes a step of adding the acidulant to the alcoholic beverage.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention provides Chuhai-flavored beverage , Chuhai-flavored beverage and a manufacturing method thereof. Chuhai-flavored beverage The present invention relates to a method for improving the flavor of a food product. [Background technology]

[0002] BACKGROUND ART In recent years, with the increasing health consciousness of consumers, alcoholic beverages and methods for producing the same that take into consideration the health of consumers have been proposed.

[0003] For example, Patent Document 1 describes a sugar-free carbonated drink that contains at least one type of condensed phosphate and phosphoric acid, in which the ratio of the total weight of the condensed phosphate to the weight of the phosphoric acid is 1:0.08 to 1:0.20. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5860232 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention of Patent Document 1 proposes a sugar-free carbonated drink to contribute to the health of consumers. The invention of Patent Document 1 aims to improve the poor aftertaste (sharp sourness and astringency) of carbonated drinks and the aftertaste of alcoholic drinks prepared with the carbonated drink.

[0006] Meanwhile, the present inventor has been developing alcoholic beverages that are not only sugar-free but also contain no sweeteners and have low fruit juice content, making them smooth to drink. During this development, the inventors confirmed that when an alcoholic beverage is made sugar-free, the alcoholic aftertaste is not masked by sugars, and consumers end up feeling a stronger alcoholic aftertaste. In addition, the inventors have confirmed that when sugar-free alcoholic beverages are made without sweeteners and with low fruit juice content, not only do they have a strong alcoholic aftertaste, but they also lack a fruity flavor (become watery).

[0007] Therefore, the present invention provides a beverage that has a reduced alcoholic aftertaste and an enhanced fruity flavor. Chuhai-flavored beverage , Chuhai-flavored beverage and a method for producing the above-mentioned beverage, and a method for enhancing the fruitiness while reducing the alcoholic aftertaste. Chuhai-flavored beverage The object of the present invention is to provide a method for improving the flavor of the above-mentioned product. [Means for solving the problem]

[0008] The above problems can be solved by the following means. (1) The juice content is 3% or less in terms of juice percentage, and the alcohol content is 4 V / V% or more and 7v / v% or less, sugar content is less than 0.5w / v%, and sweetener is included Chuhai-flavored beverages containing fruit juice or fruit flavors (excluding those containing chitosan, yucca saponin, and 2-methyl-3-furanthiol) The acidulant is one or more of lactic acid and malic acid, and the acidity is 0.04 w / v% or more. Chuhai-flavored beverage . (2) The acidity of the composition according to (1) above is less than 0.3 w / v%. Chuhai-flavored beverage . (3) The juice content is 3% or less in terms of juice percentage, and the alcohol content is 4 V / V% or more and 7v / v% or less, sugar content is less than 0.5w / v%, and sweetener is included Chuhai-flavored beverages containing fruit juice or fruit flavors (excluding those containing chitosan, yucca saponin, and 2-methyl-3-furanthiol) The method for producing the above-mentioned product includes a step of adding an acidulant to the product to make the acidity 0.04 w / v% or more, and the acidulant is one or more of lactic acid and malic acid. Chuhai-flavored beverage Manufacturing method. (4) The juice content is 3% or less in terms of juice percentage, and the alcohol content is 4V / V% or more and 7v / v% or less, sugar content is less than 0.5w / v%, and sweetener is included Chuhai-flavored beverages containing fruit juice or fruit flavors (excluding those containing chitosan, yucca saponin, and 2-methyl-3-furanthiol) A flavor improving method for enhancing fruitiness while reducing the alcoholic aftertaste of the Chuhai-flavored beverage and a step of adding an acidulant to the mixture to make the acidity 0.04 w / v% or more, wherein the acidulant is at least one of lactic acid and malic acid. Chuhai-flavored beverage How to improve the flavor. [Effects of the Invention]

[0009] The present invention Chuhai-flavored beverage The aftertaste is less alcoholic and has a stronger fruity flavor. The present invention Chuhai-flavored beverage This manufacturing method reduces the alcoholic aftertaste and enhances the fruity flavor. Chuhai-flavored beverage can be manufactured. The present invention Chuhai-flavored beverage The flavor enhancement method is low or no fruit juice, no sweeteners, and no sugar. Chuhai-flavored beverage The fruity flavor can be enhanced while reducing the alcoholic aftertaste. DETAILED DESCRIPTION OF THE INVENTION

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

[0011] [Alcoholic beverages] The alcoholic beverage according to this embodiment is a low-fruit juice or no-fruit juice alcoholic beverage, sweetener-free, sugar-free, and contains an acidulant. The alcohol content of the alcoholic beverage according to this embodiment is less than a predetermined value. Here, an alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but examples include chuhai-flavored beverages. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage designed to have a chuhai flavor. The chuhai flavor also includes the flavors of sours and cocktails. Furthermore, since the alcoholic beverage according to this embodiment is a low-fruit juice or no-fruit juice beverage, contains no sweeteners, and is sugar-free, it has a smooth mouthfeel and is therefore preferably applied to alcoholic beverages that have a fruity flavor but a clear taste like water (a refreshing flavor). Note that the alcoholic beverage according to this embodiment is preferably such a beverage but is not a beer-flavored beverage (a beverage that gives the drinker the sensation of drinking beer, including beer). Below, each element constituting the alcoholic beverage according to this embodiment will be explained.

[0012] (acidifier) An acidulant is a substance that imparts a sour taste. The present inventors have discovered that adding an acidulant to a low-fruit juice or no-fruit juice, sweetener-free, and sugar-free alcoholic beverage can reduce the "alcoholic aftertaste" while enhancing the "fruity." The present inventors have also discovered that adding an acidulant to such an alcoholic beverage can enhance the "aroma" and improve the "overall evaluation as a beverage." Examples of acidulants include lactic acid, citric acid, malic acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, sodium lactate, fumaric acid, monosodium fumarate, sodium DL-malate, phosphoric acid, and acetic acid. Of these, one or more of lactic acid, citric acid, and malic acid are preferred, with lactic acid being particularly preferred.

[0013] (acidity) The alcoholic beverage according to this embodiment preferably contains an acidulant to adjust the acidity (citric acid equivalent) to fall within the following range. The acidity is preferably 0.01 w / v% or more, more preferably 0.03 w / v% or more, 0.04 w / v% or more, or 0.05 w / v% or more. By having an acidity equal to or greater than the predetermined value, it is possible to effectively reduce the alcoholic aftertaste, enhance the fruitiness, enhance the aroma, and improve the overall evaluation of the beverage. The acidity is preferably less than 0.30 w / v%, and more preferably 0.25 w / v% or less, 0.20 w / v% or less, 0.15 w / v% or less, 0.12 w / v% or less, or 0.10 w / v% or less. When the acidity is below a certain value (or less than a certain value), it is possible to avoid situations where the overall evaluation as a beverage is deteriorated or the smoothness of the drink is reduced.

[0014] The acidity (citric acid-equivalent acidity: acidity value converted into citric acid equivalent) in this specification can be determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, the acidity can be calculated by neutralizing titrating the beverage with sodium hydroxide solution (0.1 mol / L) and 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 the constant 0.0064 (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution).

[0015] (lactic acid) When lactic acid is used as the acidulant, the content of lactic acid is, for example, as follows. The lactic acid content is preferably 0.014 w / v% or more, more preferably 0.042 w / v% or more, 0.056 w / v% or more, or 0.070 w / v% or more. By ensuring that the lactic acid content is equal to or greater than the specified value, it is possible to effectively reduce the alcoholic aftertaste, enhance the fruitiness, enhance the aroma, and improve the overall evaluation of the beverage. The lactic acid content is preferably less than 0.422 w / v%, and more preferably 0.352 w / v% or less, 0.281 w / v% or less, 0.211 w / v% or less, 0.169 w / v% or less, or 0.141 w / v% or less. When the lactic acid content is below a specified value (or less than a specified value), it is possible to avoid situations such as a deterioration in the overall evaluation as a beverage or a decrease in smoothness of drinking. The lactic acid content of an alcoholic beverage, as well as the citric acid content and malic acid content described below, can be measured, for example, by liquid chromatography.

[0016] (citric acid) When citric acid is used as the acidulant, the content of citric acid is, for example, as follows. The citric acid content is preferably 0.01 w / v % or more, more preferably 0.03 w / v % or more, 0.04 w / v % or more, and even more preferably 0.05 w / v % or more. The citric acid content is preferably less than 0.30 w / v%, more preferably 0.25 w / v% or less, 0.20 w / v% or less, 0.15 w / v% or less, 0.12 w / v% or less, or 0.10 w / v% or less.

[0017] (Malic acid) When malic acid is used as the acidulant, the content of malic acid is, for example, as follows. The content of malic acid is preferably 0.010 w / v% or more, more preferably 0.031 w / v% or more, 0.042 w / v% or more, or 0.052 w / v% or more. The content of malic acid is preferably less than 0.314 w / v%, more preferably 0.262 w / v% or less, 0.209 w / v% or less, 0.157 w / v% or less, 0.126 w / v% or less, or 0.105 w / v% or less.

[0018] (fruit juice) The alcoholic beverage according to this embodiment is a so-called low-fruit juice beverage or a fruit juice-free beverage. Here, fruit juice refers to juice squeezed from fruit, and includes various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, as well as fruit puree (a semi-liquid product made by mashing or straining cooked or fresh fruit), and diluted solutions, concentrated solutions, and mixtures thereof.Fruit juice may be made from one type of fruit or two or more types of fruit.

[0019] The fruit juice content is preferably 10% or less, more preferably 5% or less, 3% or less, 1% or less, or 0% in terms of fruit juice ratio. When the fruit juice content is below a predetermined value (or no fruit juice), the object of the present invention (particularly, lack of fruitiness) becomes clearer.

[0020] The fruit juice content (converted to fruit juice percentage) of the low-fruit juice beverage according to this embodiment is calculated as follows: "content (converted to fruit juice percentage) % (specifically, w / v %)" = "amount of fruit juice (g) in 100 mL of beverage" × "concentration factor" / 100 mL × 100. The "concentration factor" (the relative concentration factor of fruit juice when straight fruit juice is taken as 100%) is calculated in accordance with the JAS standard. Specifically, it can be calculated based on the JAS standard sugar refractometer reading (°Bx) or acidity standard (%). For example, if lemon juice with an acidity of 9% is used, the standard acidity of lemon is 4.5% according to Appendix 4 of the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), so this lemon juice is considered to be 2x concentrated lemon juice.

[0021] The fruit from which the juice is derived is not particularly limited, and any edible fruit can be used as long as the desired effects of the present invention are not impaired. Examples of fruits from which the juice is derived include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and Shikuwasa, and Rosaceae fruits such as plum, apple, strawberry, and peach, as well as other conventionally known fruits such as grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears.

[0022] (sweetener) A sweetener is a substance that imparts a sweet taste. Sweeteners include, for example, isomerized liquid sugars such as high-fructose glucose syrup and high-fructose syrup, monosaccharides such as fructose, glucose, and galactose, disaccharides such as sucrose, maltose, and lactose, high-intensity sweeteners such as acesulfame K, neotame, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame, as well as oligosaccharides and sugar alcohols. The alcoholic beverage according to this embodiment does not contain a sweetener, which makes the problems of the present invention (the alcoholic aftertaste and lack of fruitiness) more apparent.

[0023] (Sugars) The alcoholic beverage according to this embodiment is sugar-free, meaning that the sugar content is less than 0.5 w / v %. The sugars are monosaccharides or disaccharides, but are not sugar alcohols. The alcoholic beverage of this embodiment is a sugar-free beverage, which not only contributes to the health of consumers, but also, combined with the low fruit juice content and absence of sweeteners, makes it a beverage that is smooth to drink. However, in alcoholic beverages with a low sugar content, the alcoholic aftertaste is not masked by the sugar, making it more noticeable to consumers.

[0024] The sugar content is less than 0.5 w / v%, preferably 0.3 w / v% or less, 0.2 w / v% or less, 0.1 w / v% or less, or 0.0 w / v%. By having the sugar content be equal to or less than the specified value (or less than the specified value), the objectives of the present invention (alcoholic aftertaste and lack of fruitiness) are clarified.

[0025] The sugar content of an alcoholic beverage can be measured, for example, by high performance liquid chromatography.

[0026] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. The alcohol may be any drinkable alcohol, and is not limited to the type, production method, raw materials, etc., as long as the effects of the present invention are not impaired, but whiskey, brandy, spirits (for example, spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, etc., as well as brewed alcohols such as sake, fruit wine, and beer can be used, and among these, one or more of vodka, a distilled alcohol, and raw material alcohols are particularly preferred. By using one or more of vodka, a distilled alcohol, and raw material alcohols as the alcohol, the problem of the present invention (the alcoholic aftertaste) becomes more clear. In this specification, alcohol refers to ethanol unless otherwise specified.

[0027] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 2% v / v or more, more preferably 3% v / v or more, 4% v / v or more, or 4.5% v / v or more. By having an alcohol content of a predetermined value or more, the objective of the present invention (the aftertaste of alcohol) becomes more clear. The alcohol content of the alcoholic beverage according to this embodiment is preferably 7% v / v or less, more preferably less than 7%, 6.5%, 6%, 5.5%, or 5% v / v or less. By having an alcohol content of a predetermined value or less (or less than a predetermined value), it is possible to avoid situations such as an increased alcoholic aftertaste, a worsening of the overall evaluation as a beverage, or a decrease in smoothness of the drink. The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration type density meter / gas chromatograph analysis method).

[0028] (foaming) The alcoholic beverage according to this embodiment is preferably a sparkling beverage containing carbon dioxide, that is, a carbonated beverage. The gas pressure (total pressure) of the alcoholic beverage in this embodiment at 20°C is preferably 0.10 MPa or more, more preferably 0.15 MPa or more, 0.18 MPa or more, 0.20 MPa or more, or 0.22 MPa or more. The gas pressure (total pressure) at 20° C. is preferably 0.40 MPa or less, more preferably 0.35 MPa or less, 0.30 MPa or less, or 0.25 MPa or less. The gas pressure (total pressure) of the alcoholic beverage according to this embodiment at 20° C. can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) "8-3 Gas Pressure."

[0029] (others) The alcoholic beverage according to this embodiment may contain antioxidants, salts, dietary fiber, and the like (hereinafter referred to as "additives") that are typically incorporated into beverages, provided that the desired effects of the present invention are not impaired. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolyzate. The above-mentioned raw materials can be generally commercially available.

[0030] If the alcoholic beverage according to this embodiment is to be a chuhai-flavored beverage, it may contain flavors (various flavors such as fruit flavors and dairy flavors). Among these, it is preferable to use fruit flavors. The fruit species of the fruit flavors are the same as those of the fruit juices described above. Although the fruit flavor is slightly enhanced by adding fruit flavors to alcoholic beverages, it is believed that the effect of enhancing the "fruity" based on the acidulant and the effect of reducing the "alcoholic aftertaste" are not lost.

[0031] (Packaged alcoholic beverages) The alcoholic beverage according to this embodiment can be provided in various containers. By packaging the alcoholic beverage in various containers, deterioration of the quality due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) can be used. Also, glass containers, PET bottles, paper containers, pouch containers, etc. can be used. The capacity of the container is not particularly limited, and any container currently in circulation can 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.

[0032] As described above, the alcoholic beverage according to this embodiment has a reduced alcohol aftertaste and an enhanced fruity flavor. Furthermore, the alcoholic beverage according to this embodiment has an enhanced aroma while maintaining a smooth taste, and also has a good overall evaluation as a beverage.

[0033] [Alcoholic beverage manufacturing method] Next, a method for producing an alcoholic beverage according to this embodiment will be described. The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0034] In the mixing step, water, an acidulant, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials are mixed and adjusted so that the acidity and other properties fall within the above-mentioned predetermined range.

[0035] In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively carried out as needed. The filtration process in the post-processing step can be carried out using a general filter or strainer. Furthermore, the sterilization process in the post-processing step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. Furthermore, the filling process in the post-processing step is preferably carried out in a clean room maintained at a level of cleanliness that is normally achieved in the production of beverages. The order of each process in the post-processing step is not particularly limited.

[0036] The processes carried out in the mixing step and post-treatment step can be carried out using equipment that is generally used to produce RTD beverages and the like.

[0037] As described above, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage with a reduced alcoholic aftertaste and an enhanced fruitiness. Furthermore, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage that has an enhanced aroma while maintaining a smooth taste and that also has a good overall rating as a beverage.

[0038] [Method for improving the flavor of alcoholic beverages] Next, the method for enhancing the flavor of an 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 method for enhancing the fruitiness of an alcoholic beverage that has an alcohol content below a predetermined value, contains low or no fruit juice, does not contain sweeteners, and is sugar-free, while reducing the alcoholic aftertaste, and is a method for adding an acidulant to the alcoholic beverage. The contents of each component are the same as those described above for "alcoholic beverages."

[0039] As described above, the method for improving the flavor of an alcoholic beverage according to this embodiment can enhance the fruitiness of low-fruit juice or no-fruit juice, sweetener-free, and sugar-free alcoholic beverages while reducing the alcoholic aftertaste. Furthermore, according to the method for enhancing the flavor of an alcoholic beverage of this embodiment, it is possible to enhance the aroma while maintaining a smooth drinking experience, and also to improve the overall evaluation of the beverage. [Example]

[0040] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0041] [Sample preparation] Each sample in Tables 1 to 4 was prepared by appropriately mixing vodka, acidulant (lactic acid, citric acid, malic acid), orange flavor, trisodium citrate, carbonated water, and pure water in the amounts shown in the table. In addition, for each sample in Tables 1 to 4, the content of orange flavor and trisodium citrate added for pH adjustment was approximately constant among the samples.

[0042] [Exam Contents] For each sample produced by the above-mentioned method, a trained panel with discriminatory abilities independently scored the samples on a 5-point scale from 1 to 5 in accordance with the following evaluation criteria for "aroma," "fruitiness," "alcoholic aftertaste," "smoothness of drinking," and "overall evaluation as a beverage," and the average score was calculated. Samples 2-1 and 2-3 were evaluated by a panel of four, while the other samples (samples 1-1 to 1-4, 2-2, 3-1 to 3-4, and 4-1 to 4-3) were evaluated by a panel of five. All evaluations were conducted by a panel of people who drank the samples.

[0043] (Aroma: Evaluation criteria) The evaluation of fragrance release was based on a standard of 1 point for Sample 1-1, with 1 point for "no fragrance at all (same level as Sample 1-1)" and 5 points for "strong fragrance release." The higher the score, the stronger the fragrance release, and the more preferable it can be judged to be. Here, "aroma release" refers to the sensation of the aroma spreading while the sample is held in the mouth.

[0044] (Fruity: Evaluation criteria) The evaluation of fruitiness was based on a standard of 1 point for Sample 1-1, with 1 point for "no fruitiness at all (similar to Sample 1-1)" and 5 points for "strong fruitiness." The higher the score, the more enhanced the fruitiness, and the more preferable it is. Here, "fruity" refers to the fresh fruit flavor.

[0045] (Aftertaste alcoholic feeling: evaluation criteria) The evaluation of the alcoholic aftertaste was based on a standard of 3 points for Sample 1-1, with 1 point for "no alcoholic aftertaste at all," 3 points for "the alcoholic aftertaste is felt to the same extent as Sample 1-1," and 5 points for "a strong alcoholic aftertaste." The lower the score, the more reduced the alcoholic aftertaste is, and the more preferable it is. Here, the "aftertaste of alcohol" refers to the alcohol flavor that remains in the mouth (aftertaste) after drinking the sample.

[0046] (Smooth drinking: evaluation criteria) The evaluation of smoothness of the drinking mouth was based on a standard of 5 points for Sample 1-1, with 1 point for "no feeling of smoothness at all" and 5 points for "a strong feeling of smoothness of the drinking mouth (similar to Sample 1-1)." The higher the score, the more preferable the smoothness of the drinking mouth. Here, "smooth drinking" means the sensation of being able to swallow the sample smoothly without being caught by the flavor.

[0047] (Overall rating as a beverage: rating criteria) For the overall evaluation of the beverage, no benchmark was set, with 1 point being given for a "poor overall evaluation as a beverage" and 5 points being given for a "good overall evaluation as a beverage." Here, the "overall evaluation as a beverage" refers to the balance of flavor as an alcoholic beverage; for example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage will be rated as poor.

[0048] The table shows the content of each sample and the results of each evaluation. The numerical values ​​and indexes for each component shown in the table are the content and index in the final product.

[0049] The acidity values ​​in the table are calculated by multiplying the content of the acidulant in each sample by a constant (0.71 for lactic acid, 1 for citric acid, and 0.96 for malic acid). Note that trisodium citrate has almost no effect on the acidity (acidity converted into citric acid), so it was excluded from the formula used to calculate the acidity in the table. The gas pressures in the table are the values ​​when a sample at 20°C is attached to a gas pressure measuring device, the stopcock is opened once to release the gas (sniff), the stopcock is then closed and the sample is vigorously shaken, and the gauge pointer (pressure) becomes constant.

[0050] [Table 1]

[0051] [Table 2]

[0052] [Table 3]

[0053] [Table 4]

[0054] (Review of results) Table 1 shows the results of varying the acidity (varying the content of the acidulant). From the results of Samples 1-1 to 1-4 in Table 1, it was confirmed that by adding an acidulant and increasing the acidity, the "aroma" and "fruity" were enhanced, the "alcoholic aftertaste" was reduced, and the "overall evaluation as a beverage" was improved. However, according to the results in Table 1, if the acidity increases too much, the "smoothness of drinking" is reduced too much, and the "overall evaluation as a beverage" also deteriorates slightly. Taking all the evaluation items into consideration, among samples 1-1 to 1-4, samples 1-2 and 1-3 obtained very favorable results (aroma: 1.5 points or more, fruitiness: 2 points or more, alcoholic aftertaste: 2.7 points or less, smooth taste: 3 points or more, overall evaluation as a beverage: 2.6 points or more).

[0055] Table 2 shows the results of varying the gas pressure. From the results of Samples 2-1 to 2-3 in Table 2, it was confirmed that good results could be obtained in all evaluation items within the gas pressure ranges shown in the table.

[0056] Table 3 shows the results of varying the alcohol content. From the results of Samples 3-1 to 3-4 in Table 3, it was confirmed that although the effects of the present invention are exerted even if the alcohol content is slightly high, if the alcohol content is too high, the "aftertaste of alcohol" becomes stronger, the "smoothness of drinking" is reduced, and the "overall evaluation as a beverage" is also slightly lower. Although the score for "aftertaste alcoholic feeling" of Sample 3-3 (3.8 points) is slightly higher than the standard score for Sample 1-1 (3 points), considering that the alcohol content of Sample 3-3 is 1.4 times that of Sample 1-1, it is assumed that there is an effect of reducing the "aftertaste alcoholic feeling." When all evaluation items were taken into consideration, among Samples 3-1 to 3-4, Samples 3-1 to 3-3 (especially Samples 3-1 and 3-2) provided favorable results.

[0057] Table 4 shows the results of varying the type of acidulant. The results of Samples 4-1 to 4-3 in Table 4 show that the effects of the present invention are achieved regardless of which acidulant is used, confirming that the present invention is not limited to a specific acidulant. However, from the viewpoint of reducing the alcoholic aftertaste without reducing the smoothness of the drink as much as possible, it was confirmed that the use of lactic acid as the acidulant is the most preferable.

Claims

1. A chuhai-flavored beverage (excluding those containing chitosan, yucca saponin, and 2-methyl-3-furanthiol) containing fruit juice or a fruit flavor, with a fruit juice content of 3% or less in terms of fruit juice ratio, an alcohol content of 4% to 7% v / v, a sugar content of less than 0.5 w / v, and no sweetener, Contains an acidulant, The acidulant is at least one of lactic acid and malic acid, A chuhai-flavored beverage having an acidity of 0.04 w / v% or more.

2. 2. The chuhai-flavored beverage according to claim 1, wherein the acidity is less than 0.3 w / v %.

3. A method for producing a chuhai-flavored beverage (excluding those containing chitosan, those containing yucca saponin, and those containing 2-methyl-3-furanthiol) containing fruit juice or a fruit flavor, the method comprising: The method includes a step of adding an acidulant to the mixture to adjust the acidity to 0.04 w / v% or more, The method for producing a chuhai-flavored beverage is characterized in that the acidulant is at least one of lactic acid and malic acid.

4. A flavor improving method for a chuhai-flavored beverage (excluding those containing chitosan, yucca saponin, and 2-methyl-3-furanthiol) that contains fruit juice or a fruit flavor and has a fruit juice content of 3% or less in terms of fruit juice ratio, an alcohol content of 4% to 7% v / v, a sugar content of less than 0.5 w / v%, and does not contain a sweetener, and that enhances the fruitiness while reducing the alcoholic aftertaste, comprising: a step of adding an acidulant to the chuhai-taste beverage to adjust the acidity to 0.04 w / v% or more; The method for improving the flavor of a chuhai-flavored beverage is characterized in that the acidulant is at least one of lactic acid and malic acid.

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