Fruit liquor-flavored beverage, method for producing fruit liquor-flavored beverage, and method for improving the flavor of fruit liquor-flavored beverage

Abstract

To provide a fruit wine-taste beverage having an enhanced fruit feeling, a method for producing a fruit wine-taste beverage, and a method for improving the flavor of a fruit wine-taste beverage that enhances the fruit feeling.SOLUTION: The inventive fruit wine-taste beverage contains linalool of 50.0 μg / L or more and isoamyl acetate of 0.5 mg / L or more. The inventive method for producing a fruit wine-taste beverage includes the step of controlling the content of linalool to 50.0 μg / L or more and the content of isoamyl acetate to 0.5 mg / L or more. The inventive method for improving the flavor of a fruit wine-taste beverage is to enhance the fruit feeling, the method including the step of controlling the content of linalool to 50.0 μg / L or more and the content of isoamyl acetate to 0.5 mg / L or more in the fruit wine-taste beverage.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fruit liquor-flavored beverage, a method for producing a fruit liquor-flavored beverage, and a method for improving the flavor of a fruit liquor-flavored beverage. [Background technology]

[0002] Fruit liquor, obtained by fermenting fruit as a raw material, is a beverage that has a fruit-specific flavor and can be enjoyed even by people who do not like the flavor of alcohol. Various techniques have been proposed for producing such fruit wines.

[0003] For example, Patent Document 1 discloses a fruit wine containing an extract content of 3% or less, an alcohol content of 5.5% v / v or more, and 2.0 ppm or more of 2,5BHMF (2,5-bishydroxymethylfuran). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2018-134024 Summary of the Invention [Problem to be solved by the invention]

[0005] According to the invention of Patent Document 1, it is explained that the drinkability and richness of fruit wine can be achieved at the same time.

[0006] The flavor of fruit liquor has been extensively studied from various perspectives, as in Patent Document 1, but the inventors believe that the "fruitiness" of the flavor is a particularly important indicator that greatly influences the impression of fruit liquor. The inventors then thought that if they could enhance the "fruit flavor" of fruit wine and other fruit wine-flavored beverages, they might be able to provide new beverages that allow consumers to fully experience the fruit flavor.

[0007] Therefore, an object of the present invention is to provide a fruit liquor-flavored beverage with an enhanced fruitiness, a method for producing a fruit liquor-flavored beverage, and a method for improving the flavor of a fruit liquor-flavored beverage that enhances the fruitiness. [Means for solving the problem]

[0008] The above problems can be solved by the following means. (1) A fruit juice-flavored beverage containing apple juice as a raw material, Linalool content of 50.0 μg / L or more 120.0μg / L or less and the content of isoamyl acetate is 0.5 mg / L or more 3.0mg / L or less and the alpha acid content is 0.1 mg / L or more. 5.7mg / L or less Yes The content of ethyl acetate is 18.0 mg / L or more and 30.0 mg / L or less, and the content of iso-α-acid is 0.3 mg / L or more and 3.0 mg / L or less. Fruit liquor-flavored drinks (Excluding those containing fermented malt beverages) . (2) 2. The fruit wine-flavored beverage according to 1 above, wherein the fruit juice is apple juice. ( 3 ) A method for producing a fruit juice-flavored beverage in which the raw fruit juice contains apple juice, Linalool content of 50.0 μg / L or more 120.0μg / L or less The content of isoamyl acetate is 0.5 mg / L or more. 3.0mg / L or less The α acid content is 0.1 mg / L or more. 5.7mg / L or less and The content of ethyl acetate is between 18.0 mg / L and 30.0 mg / L, and the content of iso-α-acids is between 0.3 mg / L and 3.0 mg / L. A method for producing a fruit liquor-flavored beverage (excluding those containing fermented malt beverages), comprising the steps of: ( 4 ) The linalool content is adjusted by adding hops. 3 A method for producing the fruit liquor-flavored beverage described in claim 1. ( 5 ) Regarding fruit liquor-flavored beverages whose raw material contains apple juice (excluding those containing fermented malt beverages), Enhances fruitiness Ruka A taste improvement method for improving the linalool content of a fruit wine-flavored beverage by 50.0 μg / L or more 120.0μg / L or less The content of isoamyl acetate is 0.5 mg / L or more. 3.0mg / L or less The α acid content is 0.1 mg / L or more. 5.7mg / L or less and The content of ethyl acetate is between 18.0 mg / L and 30.0 mg / L, and the content of iso-α-acids is between 0.3 mg / L and 3.0 mg / L. A method for improving the flavor of a fruit liquor-flavored beverage, comprising the steps of: [Effects of the Invention]

[0009] The fruit liquor-flavored beverage according to the present invention has an enhanced fruit flavor. The method for producing a fruit liquor-flavored beverage according to the present invention can produce a fruit liquor-flavored beverage with an enhanced fruit flavor. The method for improving the flavor of a fruit liquor-flavored beverage according to the present invention can enhance the fruitiness of a fruit liquor-flavored beverage. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments (present embodiments) for carrying out the fruit wine-flavored beverage, the method for producing the fruit wine-flavored beverage, and the method for enhancing the flavor of the fruit wine-flavored beverage according to the present invention will be described.

[0011] [Fruit wine-flavored beverage] The fruit wine-flavored beverage in this embodiment refers to fruit wine (e.g., cider, wine, plum wine) or a beverage that has a fruit wine-like flavor (a beverage prepared to have a fruit wine-like flavor). Specifically, the fruit wine according to this embodiment is "a product fermented from fruit (and water) as an ingredient," and includes products that are fermented by adding sugars to fruit (and water).Fruit wine according to this embodiment also includes products to which alcohol and flavorings have been added to "a product fermented from fruit (and water) as an ingredient," and further includes alcoholic beverages produced using "a product fermented from fruit (and water)" as an ingredient alcoholic beverage, without being limited to fruit wine as defined by the Liquor Tax Act. The fruit wine according to this embodiment also includes, for example, chuhai-flavored beverages made from "fermented fruit (and water) as ingredients." In addition, when the fruit used as the raw material is apples, the fruit wine according to this embodiment is apple fruit wine, commonly known as cider.

[0012] Furthermore, by adding hops during fermentation, the fruit liquor-flavored beverage according to this embodiment has a content of each component described below that is equal to or greater than a predetermined value (or within a predetermined range). Each component will be described in detail below.

[0013] (linalool) Linalool has the molecular formula C 10 H 18 It is a type of monoterpene alcohol represented by O. The present inventors have found that adding hops during fermentation and increasing the linalool content in a fruit liquor-flavored beverage to a predetermined value or higher can enhance the "fruitiness" of the beverage. They have also found that increasing the linalool content in a fruit liquor-flavored beverage to a predetermined value or higher can enhance the "crisp aftertaste" and "fruity." Furthermore, the inventors have confirmed that by increasing the linalool content in a fruit liquor-flavored beverage to a predetermined value or more, the "hop aroma" and "bitterness" can also be enhanced.

[0014] The content of linalool is preferably 50.0 μ g / L or more, more preferably 53.0 μ g / L or more, 55.0 μ g / L or more, 56.3 μ g / L or more, 57.0 μ g / L or more, 57.4 μ g / L or more, 60.0 μ g / L or more, more preferably 61.9 μ g / L or more. By the content of linalool being a predetermined value or more, it is possible to enhance the fruit feeling, crispness of the aftertaste, fruity, hop aroma, bitterness. Although the upper limit of the content of linalool is not particularly limited, it is preferably 200.0μg / L or less, 150.0μg / L or less, 140.0μg / L or less, 130.0μg / L or less, 120.0μg / L or less, 110.0μg / L or less, more preferably 102.1μg / L or less. By the content of linalool being a predetermined value or less, while ensuring that each effect is exerted, it is possible to make the comprehensive evaluation good.

[0015] The linalool content of the fruit liquor-flavored beverage can be adjusted, for example, by the amount and type of hops added during fermentation, or by adding linalool. However, the linalool in the fruit liquor-flavored beverage is preferably derived from hops. Furthermore, the linalool content of a fruit wine-flavored beverage can be measured, for example, by SPME-GC-MS after appropriately diluting the beverage.

[0016] (Iso-α-acid) Iso α acids are isomerized α acids (e.g., humulone, adhumulone, cohumulone, posthumulone, and prehumulone), which are bittering components found in hops. The present inventors have found that by adding hops during fermentation and increasing the iso-α acid content in a fruit liquor-flavored beverage to a predetermined value or more, as with linalool, the "fruitiness" can be enhanced. The present inventors have also found that by increasing the iso-α acid content in a fruit liquor-flavored beverage to a predetermined value or more, the "crisp aftertaste" and "fruity" can be enhanced. The inventors have also confirmed that by increasing the content of iso-α acids in a fruit wine-flavored beverage to a predetermined value or more, the "hop aroma" and "bitterness" can also be enhanced.

[0017] The iso-α acid content is preferably 0.3 mg / L or more, more preferably 0.4 mg / L or more, 0.5 mg / L or more, or 0.6 mg / L or more. By ensuring that the iso-α acid content is equal to or greater than a predetermined value, it is possible to enhance the fruity flavor, crisp aftertaste, fruity taste, hop aroma, and bitterness. Although the upper limit of the iso-α acid content is not particularly limited, it is preferably 5.0 mg / L or less, more preferably 4.0 mg / L or less, 3.0 mg / L or less, 2.0 mg / L or less, or 1.3 mg / L or less. By keeping the iso-α acid content at a predetermined value or less, each effect can be reliably exhibited while achieving a good overall evaluation.

[0018] The content of iso-α acids in a fruit liquor-flavored beverage can be adjusted, for example, by the amount and type of hops added during fermentation, or by adding iso-α acids, although the iso-α acids in a fruit liquor-flavored beverage are preferably derived from hops. Furthermore, the content of iso-α acids in a fruit wine-flavored beverage can be measured, for example, by HPLC after appropriately diluting the beverage.

[0019] (alpha acid) Alpha acids are the bittering components found in hops (e.g., humulone, adhumulone, cohumulone, posthumulone, and prehumulone). The present inventors have found that adding hops during fermentation and increasing the α acid content in a fruit liquor-flavored beverage to a predetermined value or more, as with linalool, can enhance the "fruitiness." The present inventors have also found that increasing the α acid content in a fruit liquor-flavored beverage to a predetermined value or more can enhance the "crisp aftertaste" and "fruity." The inventors have also confirmed that by increasing the α acid content in a fruit liquor-flavored beverage to a predetermined value or more, the "hop aroma" and "bitterness" can also be enhanced.

[0020] The α acid content is preferably 0.1 mg / L or more, more preferably 0.3 mg / L or more, and even more preferably 0.4 mg / L or more, 0.5 mg / L or more, or 0.6 mg / L or more. By ensuring that the α acid content is equal to or greater than a predetermined value, it is possible to enhance the fruity flavor, crisp aftertaste, fruity taste, hop aroma, and bitterness. Although the upper limit of the α acid content is not particularly limited, it is preferably 5.0 mg / L or less, more preferably 4.0 mg / L or less, 3.0 mg / L or less, 2.0 mg / L or less, or 1.3 mg / L or less. By keeping the α acid content at a predetermined value or less, each effect can be reliably exhibited while achieving a good overall evaluation.

[0021] The α acid content of a fruit liquor-flavored beverage can be adjusted, for example, by the amount and type of hops added during fermentation, or by adding α acids, although the α acids in a fruit liquor-flavored beverage are preferably derived from hops. The α acid content of a fruit wine-flavored beverage can be measured, for example, by HPLC after appropriately diluting the beverage.

[0022] (Ethyl acetate) Ethyl acetate is a type of acetic acid ester with the molecular formula C4H8O2. The present inventors have found that if the content of ethyl acetate is specified, the above-mentioned effects (enhanced fruity flavor, crisp aftertaste, fruity taste, hop aroma, and bitterness) can be more reliably achieved. The present inventors have also confirmed that the effect of enhancing the crispness of the aftertaste is influenced by the content of ethyl acetate.

[0023] The ethyl acetate content is preferably 18.0 mg / L or more, more preferably 18.9 mg / L or more, 20.0 mg / L or more, or 21.9 mg / L or more. It has been found that by having an ethyl acetate content equal to or greater than a predetermined value, the above-mentioned effects (enhancement of fruitiness, crisp aftertaste, fruity flavor, hop aroma, and bitterness), particularly the effect of enhancing crisp aftertaste, are more reliably exhibited. Although the upper limit of the ethyl acetate content is not particularly limited, it is preferably 50.0 mg / L or less, more preferably 40.0 mg / L or less, 30.0 mg / L or less, 25.0 mg / L or less, or 23.3 mg / L or less. By keeping the ethyl acetate content at a predetermined value or less, the overall evaluation can be made good.

[0024] The ethyl acetate content in a fruit liquor-flavored beverage can be adjusted, for example, by the amount and type of hops added during fermentation, the type of fruit juice, etc., or by adding ethyl acetate. However, the ethyl acetate in a fruit liquor-flavored beverage is preferably derived from fruit juice fermentation, hops, or both. Furthermore, the ethyl acetate content in a fruit wine-flavored beverage can be analyzed by, for example, appropriately diluting the beverage and then analyzing it by the headspace method using GC-FID. It can be measured by

[0025] (Isoamyl acetate) Isoamyl acetate has the molecular formula CH14 It is a type of carboxylic acid ester represented by O2. The inventors have found that if the content of isoamyl acetate is specified, the above-mentioned effects (enhanced fruitiness, crisp aftertaste, fruity flavor, hop aroma, and bitterness) can be more reliably achieved.

[0026] The content of isoamyl acetate is preferably 0.5 mg / L or more, more preferably 0.7 mg / L or more, 0.8 mg / L or more, or 1.0 mg / L or more. By having the content of isoamyl acetate equal to or more than the predetermined value, each effect can be more reliably exhibited. Although the upper limit of the isoamyl acetate content is not particularly limited, it is preferably 5.0 mg / L or less, more preferably 4.0 mg / L or less, 3.0 mg / L or less, 2.0 mg / L or less, or 1.7 mg / L or less. By keeping the isoamyl acetate content at a predetermined value or less, the overall evaluation can be made good.

[0027] The content of isoamyl acetate in a fruit liquor-flavored beverage can be adjusted, for example, by the amount and type of hops added during fermentation, the type of fruit juice, etc., or by adding isoamyl acetate. However, it is preferable that the isoamyl acetate in a fruit liquor-flavored beverage is derived from fruit juice fermentation, hops, or both. Furthermore, the content of isoamyl acetate in a fruit wine-flavored beverage can be analyzed by, for example, appropriately diluting the beverage and then analyzing it by the headspace method using GC-FID.

[0028] (alcohol) The fruit wine-flavored beverage according to this embodiment contains alcohol. The alcohol contained in the fruit wine-flavored beverage according to this embodiment is essentially alcohol generated in the fermentation process described below, but additional alcohol may also be added. If an alcohol is added separately, it may be any drinkable alcohol, and is not limited by the type, production method, raw materials, etc., as long as the desired effects of the present invention are not impaired. However, distilled or brewed alcohol is preferred. Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, and whiskey, and raw material alcohol, and one or more of these can be used in combination. Examples of brewed alcohol include beer, happoshu, fruit liquor, and sweet fruit liquor, and two or more of these can be used in combination. In this specification, alcohol refers to ethanol unless otherwise specified.

[0029] (Alcohol content) The alcohol content of the fruit wine-flavored beverage of this embodiment is not particularly limited, and may be, for example, 1% (v / v%) or more, 2% or more, 3% or more, 4% or more, 4.5% or more, 5% or more, or 20% or less, 12% or less, less than 10%, 9% or less, 8% or less, 7% or less, 6% or less, 5.5% or less, or even a very low alcohol content, for example, less than 1%, 0.8% or less, 0.5% or less, 0.3% or less, 0.1% or less, 0.01% or less, or 0.001% or less. The alcohol content of alcoholic beverages can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol Content (Vibration Density Meter Method).

[0030] (foaming) The fruit liquor-flavored beverage according to this embodiment may be sparkling or non-sparkling. Here, sparkling in this embodiment means that the gas pressure at 20°C is 49 kPa or more, and non-sparkling means that the gas pressure at 20°C is less than 49 kPa. The gas pressure can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 8 Beer 8-3 Gas Pressure.

[0031] (others) The fruit wine-flavored beverage of this embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically used in beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include 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, lactic acid, sodium lactate, acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, and phytic acid. 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 fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysates.

[0032] (Bottled fruit liquor-flavored beverage) The fruit liquor-flavored beverage according to this embodiment can be provided in various containers. By packaging the fruit liquor-flavored 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.

[0033] As described above, the fruit wine-flavored beverage according to this embodiment has an enhanced fruit flavor. Furthermore, the fruit liquor-flavored beverage according to this embodiment has a crisp aftertaste and an enhanced fruity flavor. Furthermore, the fruit liquor-flavored beverage according to this embodiment also has an enhanced hop aroma and bitterness.

[0034] [Production method for fruit liquor-flavored beverages] Next, a method for producing a fruit wine-flavored beverage according to this embodiment will be described. The method for producing a fruit wine-flavored beverage according to this embodiment includes a fermentation step, and may include a pre-treatment step, a crushing step, a juicing step, a concentration step, and a reduction step before the fermentation step, and may further include a post-treatment step after the fermentation step.

[0035] (Pretreatment process) In the pre-treatment step, the fruit is appropriately sorted, washed, and the like. In the sorting process, the fruits are selected based on quality, size, etc., and in the washing process, dirt adhering to the skin is washed away. When apples (Malus pumila) are used as the fruit, there are no particular limitations on the place of origin, variety, etc.

[0036] (Crushing process) In the crushing step, the fruits that have been subjected to the pretreatment step are crushed. The crushing treatment is carried out using a known crusher such as a mixer or a hammer crusher to crush the fruit to a level that makes it easy to carry out the juicing treatment described below, thereby obtaining fruit mash. In this crushing treatment, sulfurous acid may be added as appropriate, taking into consideration color development and the like.

[0037] (juice extraction process) In the juicing step, the fruit mash obtained in the crushing step is subjected to juicing treatment. In the juicing process, fruit juice is extracted from the fruit mash using a known juicing machine such as a basket press, a screw press, or a belt press. In this juicing process, 50 to 90% of the fruit weight is generally extracted, and the remaining pulp contains seeds, stems, and peels (if the fruit is processed with the peel still attached).

[0038] (concentration process) In the concentration step, the fruit juice obtained in the juicing step is subjected to a concentration treatment. The concentration treatment is a treatment for removing (evaporating) water from fruit juice, and may be any known method such as boiling concentration, vacuum concentration, or freeze concentration. Although the concentration step is not an essential step, concentrating the fruit juice has the advantage of significantly reducing transportation costs.

[0039] (Reduction process) In the reduction step, a reduction treatment is carried out in which water is added to the concentrated fruit juice that has been concentrated in the concentration step. The reduction step is a step accompanying the concentration step, and if the concentration step is not carried out, this step is not carried out either.

[0040] (Fermentation process) In the fermentation process, the pH and Brix of the fruit juice to be fermented are adjusted, yeast is added to carry out the preparation process, and then the fermentation process is carried out for a predetermined period under predetermined temperature control. In the method for producing a fruit wine-flavored beverage according to this embodiment, hops are added to the fruit juice that is the subject of the fermentation treatment.

[0041] (Fermentation process: fruit juice) The fruit juice to be fermented is squeezed fruit juice, and may be obtained through the above-mentioned pretreatment process, crushing process, squeezing process, and optionally the concentration process (and reduction process), but commercially available fruit juice may also be used. The fruit juice may be squeezed juice from fruit including the skin, or may be juice from fruit from which the skin has been removed (for example, apples from which the skin has been removed).

[0042] When concentrated fruit juice (or reconstituted fruit juice) is used as the fruit juice, the fruit flavor is reduced during the concentration process and a burnt odor becomes noticeable, but according to the present invention, the fruit flavor can be enhanced and the enhanced fruit flavor can make the burnt odor less noticeable. In other words, using concentrated fruit juice (or reconstituted fruit juice) as the fruit juice is preferable in that it not only offers the above-mentioned benefits such as reduced transportation costs but also eliminates the disadvantages inherent in the fruit juice (reduced fruit flavor, burnt odor). Concentrated fruit juice and reconstituted fruit juice are defined in Article 2 of the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016).

[0043] The fruit juice used may be clear or cloudy, but clear juice is preferred from the viewpoint of enhancing the crispness of the aftertaste. Cloudy juice is juice that is cloudy due to the colloidal nature of the pulp and dietary fibers such as pectin in the juice, while clear juice is juice that has been subjected to a clarification process in which the pectin in the juice is broken down with a degrading enzyme and the dietary fibers and other components are removed by centrifugation or filtration.

[0044] The type of fruit used as the raw material for the juice is not particularly limited, and examples include apples, pears, grapes, peaches, strawberries, and mixtures of these, with apples being preferred. When producing cider as a fruit-flavored beverage, the fruit juice that is subjected to the fermentation process is apple juice (fruit juice made from apples).

[0045] (Fermentation process: Hops) The form of hops used in the fermentation step is not particularly limited, and examples include hop pellets, dried hops, and hop extract, as well as processed hop products such as low hops, hexa hops, tetra hops, and iso-hop extracts. The type of hop used in the fermentation process is not particularly limited, and examples include Cascade, Sorachi Ace, and Mosaic, which were used in the examples described below.However, from the perspective of significantly enhancing the crispness of the aftertaste, Cascade and Sorachi Ace are preferred. Hops may be used in the fermentation process (added to the pre-fermentation liquid) or may be added to the post-fermentation liquid after the fermentation process.

[0046] (Fermentation process: Other conditions) The yeast used in the fermentation treatment may be any known yeast generally used in the fermentation of fruit juice, such as Saccharomyces cerevisiae or Saccharomyces bayanus. The fermentation temperature (liquid temperature) and time may be general temperatures and times, for example, 10 to 30°C, 15 to 25°C, and 5 to 30 days, or 6 to 21 days. The pH of the fruit juice to be fermented (pre-fermentation liquid) is preferably 3.7 or less, more preferably 3.65 or less, and even more preferably 3.6 or less, from the viewpoint of promoting fermentation by yeast and suppressing the growth of other microorganisms. From the viewpoint of promoting fermentation by yeast, the Brix of the fruit juice to be fermented (pre-fermentation liquid) is preferably 6.0 or more, more preferably 10.0 or more, 11.0 or more, or 11.3 or more. In the fermentation process, conventionally known treatments may be carried out, such as the use of a fermentation aid (such as a nitrogen source) to ensure smooth fermentation, or the addition of calcium chloride to the juice before fermentation to remove pectin and the like (keeping).

[0047] (Post-processing process) In the post-processing steps, for example, storage, filtration, stabilization of the quality of the alcohol, sterilization, taste adjustment, carbonation, filling into containers, etc. are selectively carried out as needed. In the storage process, the post-fermentation liquid that has undergone the fermentation process is allowed to stand for a certain period of time to allow the aging to proceed. Filtration can be carried out using a general filter or strainer. The alcohol quality stabilization process can be carried out using bentonite or activated carbon. From the standpoint of processing speed, etc., sterilization is preferably carried out by plate sterilization, but any method that can perform a similar process can be applied without being limited to this. Taste adjustment can be carried out by adding the additives described above or blending multiple fruit liquor-flavored beverages. Carbonation can be carried out by injecting carbon dioxide gas. The order of the treatments in the post-treatment step is not particularly limited.

[0048] Furthermore, the fruit wine-flavored beverage according to this embodiment can also be produced without going through a fermentation step. In this case, the method for producing a fruit wine-flavored beverage according to this embodiment includes a blending process (mixing process) in which raw materials such as water, linalool, iso-α acids, α acids, ethyl acetate, isoamyl acetate, additives, and distilled alcohol are appropriately added to a mixing tank, and a post-processing process in which processing such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers is carried out.

[0049] As described above, the method for producing a fruit liquor-flavored beverage according to this embodiment makes it possible to produce a fruit liquor-flavored beverage with an enhanced fruit flavor. Furthermore, the method for producing a fruit wine-flavored beverage according to this embodiment can produce a fruit wine-flavored beverage with an enhanced crispness and fruity aftertaste, and can also produce a fruit wine-flavored beverage with an enhanced hop aroma and bitterness.

[0050] [Method for improving the flavor of fruit liquor-flavored beverages] Next, the improvement in flavor of the fruit wine-flavored beverage according to this embodiment will be described. The method for improving the flavor of a fruit liquor-flavored beverage according to this embodiment is a method for enhancing the fruitiness, characterized in that the linalool content of the fruit liquor-flavored beverage is set to a predetermined value or more, and the isoamyl acetate content is set to a predetermined value or more. The processing details of the flavor enhancement method are the same as those described in the above-mentioned "Method for producing a fruit liquor-flavored beverage," and the contents of each component are the same as those described in the above-mentioned "Fruit liquor-flavored beverage."

[0051] As described above, the method for enhancing the flavor of a fruit liquor-flavored beverage according to this embodiment can enhance the fruitiness of the fruit liquor-flavored beverage. The method for enhancing the flavor of a fruit liquor-flavored beverage according to this embodiment can enhance the crispness and fruitiness of the aftertaste, as well as the hop aroma and bitterness. [Example]

[0052] 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.

[0053] [Sample preparation] First, concentrated cloudy apple juice (Nisshin Tsusho Co., Ltd., Bx: 40.0) and concentrated clear apple juice (Nisshin Tsusho Co., Ltd., Bx: 70.0) were prepared and diluted with water to a Bx of approximately 11.3 to prepare reconstituted juices. The pH of each reconstituted juice was adjusted to approximately 3.5 using malic acid. In addition, "cloudy" in the table refers to reconstituted juice made from cloudy concentrated apple juice, and "clear" in the table refers to reconstituted juice made from clear concentrated apple juice.

[0054] Next, 2.0 g / L of the type of hop pellets shown in the table (only sample 1 had no hops added), 300 ppm of yeast (Maurivin PDM, Shinwa Foods Chemical Co., Ltd.), and 500 ppm of diammonium hydrogen phosphate (DAP) were added to each of the obtained reconstituted juices, and fermentation treatment was carried out at a fermentation temperature of 23°C for 7 days. A small amount (0.5 mL / L) of commercially available happoshu (low-malt beer) was added to each sample before fermentation, but the amount was small enough not to affect the flavor.

[0055] The alcohol content of each sample (fruit wine) obtained by the above method was approximately 5 v / v%, and the gas pressure at 20°C was approximately 3 kPa. The alcohol content and gas pressure were measured using the methods specified in the National Tax Agency's prescribed analytical methods. Each sample was analyzed by the following method to obtain the values ​​of each content shown in the table.

[0056] [Method for measuring each content] (Linalool content) The linalool content of each sample was measured by SPME-GC-MS after diluting the sample appropriately. The iso-α acid and α acid contents of each sample were measured by HPLC. The contents of ethyl acetate and isoamyl acetate in each sample were analyzed by the headspace method using GC-FID.

[0057] [Exam Contents] For each sample produced by the above-mentioned method, five trained panelists with discriminatory abilities independently scored the following five-point scale (-2 points, -1 point, 0 point, 1 point, 2 points) for "hop aroma," "bitterness," "fruitiness," "fruity," "crispness of aftertaste," and "overall evaluation" in accordance with the following evaluation criteria, and the average score was calculated. All evaluations were made by drinking the samples.

[0058] Then, for each evaluation (except for the overall evaluation), sample 1 was used as the target sample, and the evaluation was carried out using the points shown in the table for sample 1 as the reference points.

[0059] (Hop aroma: evaluation criteria) The hop aroma was evaluated as follows: "Weak hop aroma" was given a score of -2, "similar to the control sample" was given a score of 0, and "Strong hop aroma" was given a score of 2. The higher the score, the stronger the hop aroma, and the more preferable it was judged to be. Here, "hop aroma" refers to the grassy aroma of hops.

[0060] (Bitterness: Evaluation criteria) The bitterness was evaluated as follows: "Weak bitterness" was given a score of -2, "Bitterness is the same as the control sample" was given a score of 0, and "Strong bitterness" was given a score of 2. Here, the "bitterness" refers to the bitterness that is reminiscent of beer.

[0061] (Fruitiness: Evaluation criteria) The fruity flavor was evaluated as follows: "Weak fruit flavor" was given a score of -2, "same fruit flavor as the control sample" was given a score of 0, and "strong fruit flavor" was given a score of 2. The higher the score, the stronger the fruit flavor, and the more preferable it was. Here, "fruit flavor" refers to a fresh fruit-like taste.

[0062] (Fruity: Evaluation criteria) The fruitiness was evaluated as follows: "Weak fruitiness" was given a score of -2, "same fruitiness as the control sample" was given a score of 0, and "strong fruitiness" was given a score of 2. The higher the score, the more enhanced the fruitiness, and the more preferable it was. Here, "fruity" refers to a gorgeous, sweet flavor, and this flavor is due to the aroma rather than the taste.

[0063] (Aftertaste: Evaluation criteria) The evaluation of the crispness of the aftertaste was carried out by assigning a score of -2 to a sample that had a weak crispness, a score of 0 to a sample that had the same crispness as the control sample, and a score of 2 to a sample that had a strong crispness. The higher the score, the stronger the crispness of the aftertaste, and the more preferable it was. Here, "crisp aftertaste" refers to the degree to which the flavor felt at the end of drinking quickly disappears, and a strong crisp aftertaste refers to the state in which the flavor quickly disappears.

[0064] (Overall rating: rating criteria) For the overall evaluation, no benchmark score was set, and a score of -2 was given for cases where the flavor balance of the fruit liquor was felt to be poor, and a score of 2 was given for cases where the flavor balance of the fruit liquor was felt to be good. Here, the "balance of the flavor of the fruit wine" in the overall evaluation is evaluated as poor if, for example, the flavor based on a specific component is too strong and the balance of the flavor is disrupted.

[0065] 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.

[0066] [Table 1]

[0067] (Review of results) According to the results in Table 1, compared to sample 1, which did not contain hops, samples 2 to 7, which had linalool and isoamyl acetate contents above the specified values ​​due to the addition of hops, were confirmed to have an enhanced fruity flavor. Furthermore, compared to sample 1, samples 2 to 7 had a crisper and fruitier aftertaste, as well as an enhanced hop aroma and bitterness, and were confirmed to have higher overall evaluation scores.

[0068] Focusing on the "crisp aftertaste" in the results in Table 1, it was confirmed that sample 4, which contained a low amount of ethyl acetate, did not have an enhanced crisp aftertaste. These results confirm that if you want to enhance not only the "fruitiness" but also the "crisp aftertaste," it is not enough to simply add hops to increase the linalool and isoamyl acetate content above a certain value; it is also necessary to control the ethyl acetate content (by selecting the type of fruit juice and hops used).

Claims

1. A fruit juice-flavored beverage containing apple juice as a raw material, A fruit wine-flavored beverage (excluding those containing fermented malt beverages) having a linalool content of 50.0 μg / L or more and 120.0 μg / L or less, an isoamyl acetate content of 0.5 mg / L or more and 3.0 mg / L or less, an α acid content of 0.1 mg / L or more and 5.7 mg / L or less, an ethyl acetate content of 18.0 mg / L or more and 30.0 mg / L or less, and an iso-α acid content of 0.3 mg / L or more and 3.0 mg / L or less.

2. A fruit wine-flavored beverage as described in Claim 1, wherein the fruit juice is apple juice.

3. A method for producing a fruit juice-flavored beverage in which the raw fruit juice contains apple juice, comprising: A method for producing a fruit liquor-flavored beverage (excluding those containing fermented malt beverages) comprising the steps of adjusting the linalool content to between 50.0 μg / L and 120.0 μg / L, the isoamyl acetate content to between 0.5 mg / L and 3.0 mg / L, the α acid content to between 0.1 mg / L and 5.7 mg / L, the ethyl acetate content to between 18.0 mg / L and 30.0 mg / L, and the iso-α acid content to between 0.3 mg / L and 3.0 mg / L.

4. The method for producing a fruit wine-flavored beverage according to claim 3, wherein the linalool content is adjusted by adding hops.

5. A method for enhancing the fruitiness of a fruit liquor-flavored beverage (excluding those containing fermented malt beverages) whose raw fruit juice contains apple juice, comprising: A method for improving the flavor of a fruit liquor-flavored beverage, comprising the steps of adjusting the linalool content of the fruit liquor-flavored beverage to 50.0 μg / L or more and 120.0 μg / L or less, the isoamyl acetate content to 0.5 mg / L or more and 3.0 mg / L or less, the α acid content to 0.1 mg / L or more and 5.7 mg / L or less, the ethyl acetate content to 18.0 mg / L or more and 30.0 mg / L or less, and the iso-α acid content to 0.3 mg / L or more and 3.0 mg / L or less.

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