Alcoholic beverages

Abstract

To provide an alcoholic beverage in which the harshness of alcohol is reduced and the complicated taste is enhanced, a method for producing alcoholic beverage, and a method for improving flavor of alcoholic beverage to reduce the harshness of alcohol and to enhance the complicated taste.SOLUTION: An alcoholic beverage according to the present invention is an alcoholic beverage having a fruit juice content of 10% or less in terms of fruit juice percentage, and contains linalool and camphor, and in which the content of the linalool is 100 ppb or more, and the content of the camphor is 5 ppb or more. The method for improving flavor of alcoholic beverage according to the present invention comprises a step in which linalool and camphor are contained in an alcoholic beverage, and the content of the linalool is set at 100 ppb, and the content of the camphor is set at 5 ppb or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Regarding alcoholic beverages containing alcohol, various inventions have been created to date that focus on the flavor of the beverage.

[0003] For example, Patent Document 1 discloses a bottled citrus juice-containing alcoholic beverage that contains 10 w / w% or more citrus juice in terms of juice content and 0.05 to 5 v / v% gin in terms of alcohol content, which is 40 v / v%. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2019-201652 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention described in Patent Document 1 is an invention that aims to bring out the fresh flavor of citrus fruits and have a good aroma even when the amount of fruit juice is large by including a specified amount of gin.

[0006] The present inventors have conducted detailed studies on flavor, focusing on alcoholic beverages with low fruit juice content, rather than alcoholic beverages with high fruit juice content like the invention of Patent Document 1. As a result, the inventors have confirmed that in alcoholic beverages with a small amount of fruit juice, the harshness of the alcohol is not easily masked by the fruit juice, and therefore consumers perceive this harshness more strongly.

[0007] Furthermore, since alcoholic beverages with a low amount of fruit juice tend to have a flat and monotonous taste, the inventors thought that if they could create a complex taste (appropriately referred to as a "complex taste") that has multiple layers of flavor, they could provide a new alcoholic beverage with high added value.

[0008] Therefore, the present invention aims to provide an alcoholic beverage in which the harshness of alcohol is reduced and the complexity of the flavor is enhanced, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage in which the harshness of alcohol is reduced and the complexity of the flavor is enhanced. [Means for solving the problem]

[0009] The above problems can be solved by the following means. (1) The juice content is 10% or less in terms of juice percentage. and the alcohol content is 15v / v% or less An alcoholic beverage (excluding beer-flavored beverages and medicinal liquors) containing linalool and camphor, wherein the linalool content is 500 to 5000 ppb and the camphor content is 10 to 500 ppb. (2) The alcoholic beverage according to (1), wherein X / Y is 1 to 150, where X ppb is the linalool content and Y ppb is the camphor content. (3) An alcoholic beverage according to 1 or 2 above, containing a sweetener. (4) An alcoholic beverage according to any one of 1 to 3, which is a sparkling chuhai-flavored beverage. (5) The alcoholic beverage according to any one of 1 to 4 above, having an acidity of 0.03 to 0.20 w / v%. (6) The fruit juice content is 10% or less in terms of fruit juice ratio. and the alcohol content is 15v / v% or less A method for producing an alcoholic beverage (excluding beer-flavored beverages and medicinal liquors), comprising the steps of adding linalool and camphor, adjusting the linalool content to 500 to 5000 ppb, and adjusting the camphor content to 10 to 500 ppb. (7) The juice content is 10% or less in terms of juice percentage. and the alcohol content is 15v / v% or less A method for improving the flavor of an alcoholic beverage (excluding beer-flavored beverages and medicinal alcoholic beverages) by reducing the harshness of the alcohol and enhancing its complex flavor, the method comprising the steps of adding linalool and camphor to the alcoholic beverage, adjusting the linalool content to 500 to 5000 ppb, and adjusting the camphor content to 10 to 500 ppb. [Effects of the Invention]

[0010] The alcoholic beverage according to the present invention has a reduced harshness of alcohol and an enhanced complexity of flavor. The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with a reduced harshness of alcohol and an enhanced complex flavor. The method for improving the flavor of an alcoholic beverage according to the present invention can reduce the harshness of alcohol and enhance the complex flavor of an alcoholic beverage with a small amount of fruit juice. DETAILED DESCRIPTION OF THE INVENTION

[0011] 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.

[0012] [Alcoholic beverages] The alcoholic beverage according to this embodiment is an alcoholic beverage having a fruit juice content of a predetermined value or less in terms of fruit juice percentage, and is a beverage containing linalool and camphor. Here, an alcoholic beverage refers to 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 the flavor and aroma of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails. The alcoholic beverage according to this embodiment may also be used in fruit wine-flavored beverages (beverages designed to have the flavor and aroma of fruit wine). It should be noted that when the alcoholic beverage according to this embodiment is applied to a beer-flavored beverage (a beverage designed to have a beer-like flavor, including beer), it is expected that the harshness of the alcohol will be masked to some extent by the beer-like flavor. Therefore, from the perspective of clarity of the problem of the present invention (the harshness of alcohol), it is preferable that the alcoholic beverage according to this embodiment excludes beer-flavored beverages. Below, each element constituting the alcoholic beverage according to this embodiment will be explained.

[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 discovered that when linalool is combined with camphor, which will be described later, in alcoholic beverages, the "harshness of alcohol" is reduced and the "complexity of flavor" is enhanced. The present inventors have also found that adding linalool and camphor (described later) to an alcoholic beverage can reduce the "sourness" and "artificial sticky sweetness," enhance the "body feel," and further improve the "balance as a beverage."

[0014] The content of linalool is preferably 100 ppb or more, more preferably 200 ppb or more, 300 ppb or more, 400 ppb or more, 450 ppb or more, 500 ppb or more.By the content of linalool being above a certain value, it can reduce the harshness of alcohol and enhance the complex taste.In addition, by the content of linalool being above a certain value, it can reduce the sourness and artificial sticky sweetness, enhance the body feeling, and further improve the balance as a beverage. The content of linalool is preferably 10000ppb or less, more preferably 7000ppb or less, 6000ppb or less, 5000ppb or less, 4800ppb or less, 4600ppb or less, 4100ppb or less, 4000ppb or less.By making the content of linalool below a predetermined value, it can fully exert each effect of the present invention and avoid the balance of beverage being destroyed. In this specification, the unit "ppb" is synonymous with "μg / L."

[0015] (camphor) Camphor has the molecular formula C 10 H 16 It is a type of monoterpene ketone represented by O. As mentioned above, the present inventors have discovered that camphor, when combined with the above-mentioned linalool in beer-flavored beverages, reduces the "harshness of alcohol" and enhances the "complexity of flavor." Furthermore, as mentioned above, the present inventor has found that when camphor and the above-mentioned linalool are contained in an alcoholic beverage, the "sourness" and "artificial sticky sweetness" can be reduced, the "body feeling" can be enhanced, and the "balance as a beverage" can be improved.

[0016] The camphor content is preferably 5 ppb or more, more preferably 8 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, 30 ppb or more, 35 ppb or more, and 40 ppb or more. By having a camphor content of a predetermined value or more, the harshness of alcohol can be reduced and the complex flavor can be enhanced. In addition, by having a camphor content of a predetermined value or more, the sourness and artificial sticky sweetness can be reduced, the body can be enhanced, and the balance of the beverage can be improved. The camphor content is preferably 500 ppb or less, more preferably 400 ppb or less, 300 ppb or less, 250 ppb or less, 200 ppb or less, 130 ppb or less, or 100 ppb or less. By keeping the camphor content at a predetermined value or less, the effects of the present invention can be fully exerted.

[0017] (Linalool content / Camphor content) When the content of linalool in the alcoholic beverage according to this embodiment is X ppb and the content of camphor is Y ppb, the value of X / Y is, for example, as follows. X / Y is preferably 1 or more, and more preferably 3 or more, 4 or more, 5 or more, 8 or more, 10 or more, 15 or more, 18 or more, or 20 or more. When X / Y is a predetermined value or more, the effects of the present invention can be more effectively exhibited. X / Y is preferably equal to or less than 150, more preferably equal to or less than 130, 110, or 100. When X / Y is equal to or less than a predetermined value, the effects of the present invention can be more effectively exhibited.

[0018] The linalool content and camphor content of alcoholic beverages can be measured, for example, by diluting the sample appropriately and performing solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) on the sample.

[0019] (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.

[0020] 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 percentage. By having a fruit juice content of a predetermined value or less (or no fruit juice), the object of the present invention (reduced harshness of alcohol and complex flavor) becomes clearer.

[0021] 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.

[0022] 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.

[0023] (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 (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and even 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 objective of the present invention (the harshness of alcohol) becomes more clear. In this specification, alcohol refers to ethanol unless otherwise specified.

[0024] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 1% v / v or more, more preferably 2% v / v or more, 2.5% v / v or more, or 3% v / v or more. By having an alcohol content of a predetermined value or more, the aforementioned problem (the harshness of alcohol) becomes more apparent. The alcohol content of the alcoholic beverage according to this embodiment is preferably 15% v / v or less, more preferably 13% v / v or less, 12.5% ​​v / v or less, 10% v / v or less, 9% v / v or less, 7% v / v or less, or 5% v / v or less. By keeping the alcohol content below a predetermined value, the harshness of the alcohol can be effectively reduced. 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 type density meter / gas chromatograph analysis method).

[0025] (acidifier) The alcoholic beverage according to this embodiment preferably contains an acidulant. Acidulants are substances that impart a sour taste, and examples of acidulants that can be used include citric 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, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, and acetic acid. The inventors have found that when an alcoholic beverage contains an acidulant, the "sourness" caused by the acidulant can be reduced by linalool and camphor. If the sourness of an alcoholic beverage can be reduced, the beverage can be made with a better balance of flavor and taste. It should be noted that the "acidity" that can be reduced by linalool and camphor is the acidity that is caused by acidulant as mentioned above, and the acidulant that is used is not particularly limited as long as it exhibits acidity.In other words, the acidity reduction effect that linalool and camphor have is not significantly affected by the type of acidulant that is used.

[0026] The acidity (citric acid equivalent acidity) of the alcoholic beverage according to this embodiment is as follows. The acidity is preferably 0.03 w / v% or more, more preferably 0.05 w / v% or more, 0.08 w / v% or more, or 0.10 w / v% or more. When the acidity is a predetermined value or more, the sourness to be eliminated becomes clear. The acidity is preferably 1.00 w / v% or less, more preferably 0.80 w / v% or less, 0.50 w / v% or less, 0.40 w / v% or less, 0.30 w / v% or less, or 0.20 w / v or less. By keeping the acidity at a predetermined value or less, the effect of reducing sourness can be fully exerted.

[0027] 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).

[0028] (sweetener) The alcoholic beverage according to this embodiment preferably contains a sweetener. Sweeteners are substances that impart sweetness. Examples of sweeteners include 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, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame; and oligosaccharides and sugar alcohols. High-fructose glucose syrup is defined in the "Japanese Agricultural Standards for High-fructose Liquid Sugars and Mixed High-fructose Liquid Sugars" by the Ministry of Agriculture, Forestry and Fisheries, and has a fructose content of 50% to 90%. The present inventors have found that when an alcoholic beverage contains a sweetener, the "artificial sticky sweetness" caused by the sweetener can be reduced by linalool and camphor. If the artificial sticky sweetness of an alcoholic beverage can be reduced, the beverage can be made more drinkable.

[0029] The sweetener content is preferably 0.5 w / v% or more in sucrose equivalent, more preferably 1 w / v% or more, 3 w / v% or more, 5 w / v% or more, or 5.9 w / v% or more. By having the sweetener content in sucrose equivalent be equal to or greater than a predetermined value, the artificial sticky sweetness that should be eliminated becomes clear. The sweetener content is preferably 15 w / v% or less, more preferably 10 w / v% or less, and even more preferably 7 w / v% or less, calculated as sucrose. By keeping the sweetener content below a predetermined value calculated as sucrose, the effect of reducing artificial sticky sweetness can be fully exerted.

[0030] The sweetener content in sucrose equivalents is the sweetener content in a beverage converted to the sucrose content. Specifically, the sweetener content in sucrose equivalents can be calculated by multiplying the "sweetener content" by the "sweetness of the sweetener / sucrose sweetness (100)." For example, in the case of a beverage containing 1.0 w / v% fructose glucose syrup, the fructose glucose syrup concentration (1.0 w / v%) is multiplied by "100 / 100" (= sweetness of the fructose glucose syrup / sucrose sweetness), which gives the sweetener content in sucrose equivalents (1.0 w / v%). The sweetness of each sweetener can be measured using values ​​such as: high-fructose corn syrup: 100, high-fructose corn syrup: 80, fructose: 150, glucose: 75, lactose: 16, galactose: 32, maltose: 33, sucrose: 100, acesulfame K: 20,000, sucralose: 60,000, neotame: 1,000,000, saccharin sodium: 50,000, and stevia: 25,000. The amount of sweetener in a beverage can be measured using high-performance liquid chromatography (HPLC).

[0031] As an example, when high fructose corn syrup is used as the sweetener, the content of high fructose corn syrup is as follows: The content of high fructose corn syrup is 0.5 w / v% or more, 1 w / v% or more, 3 w / v% or more, 5 w / v% or more, 5.9 w / v% or more, and 15 w / v% or less, 10 w / v% or less, 7 w / v% or less.

[0032] (extract) The extract component (extract content) of the alcoholic beverage according to this embodiment is not particularly limited, but is as follows. The extract content is, for example, 1 w / v% or more, 2 w / v% or more, 3 w / v% or more, 4 w / v% or more, 4.5 w / v% or more, and 10 w / v% or less, 8 w / v% or less, 6 w / v% or less, 5 w / v% or less.

[0033] The term "extract" refers to the non-volatile components contained in a beverage, and the extract content is the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15°C (Article 3 of the Liquor Tax Act). The extract content of an alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan.

[0034] (foaming) The alcoholic beverage according to this embodiment is preferably a sparkling beverage containing carbon dioxide, i.e., a carbonated beverage. Here, the sparkling beverage in this embodiment is defined as a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 This means that the temperature is 1.0 kg / cm or more. 2 More than 1.5kg / cm is preferable. 2 More than 2.0kg / cm 2 More than 2.1kg / cm 2 The above is more preferable. By setting the gas pressure to a predetermined value or more, the harshness of the alcohol can be further reduced. In addition, the gas pressure (total pressure) at 20°C is 5.0 kg / cm 2 Less than 4.0 kg / cm is preferable. 2 Below 3.5kg / cm 2 Below, 3.0kg / cm2 The following is more preferred:

[0035] (others) The alcoholic beverage according to this embodiment may contain antioxidants, flavorings, 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.

[0036] If the alcoholic beverage according to this embodiment is to be a chuhai-flavored beverage, it may contain, in addition to the fruit juice described above, fruit flavors (flavors that impart a fruit-like aroma) and fruit extracts (extracts obtained by extracting the active ingredients of the fruit from fruit or fruit juice using water, alcohol, etc.). The fruit species of the fruit flavors and fruit extracts are the same as those of the fruit juice described above. Furthermore, since it is believed that the effects of the present invention (especially the reduction of the harsh flavor of alcohol) will not be completely eliminated depending on the flavor type and strength of the flavor / fruit extract, the flavor type of the flavor may be diverse, and there is no particular limitation on the amount contained. Furthermore, since the alcoholic beverage of this embodiment has a small amount of fruit juice and a refreshing flavor, it goes well with herbal flavors, and can be made into a herbal-flavored beverage by adding herbs (herbs, herb extracts, herb flavors).

[0037] (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.

[0038] As described above, the alcoholic beverage according to this embodiment has a reduced harshness of alcohol and an enhanced complex flavor. Furthermore, the alcoholic beverage according to this embodiment has reduced sourness and artificial sticky sweetness, and has an enhanced body, making it a well-balanced beverage.

[0039] [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.

[0040] In the mixing step, water, linalool, camphor, sweetener, acidulant, fruit juice, 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 linalool content, camphor content, etc. are within the above-mentioned predetermined ranges.

[0041] 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.

[0042] 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.

[0043] As described above, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage with a reduced harshness and an enhanced complex flavor. Furthermore, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage that has reduced sourness and artificial sticky sweetness, has an enhanced body, and is well-balanced as a beverage.

[0044] [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 improving the flavor of an alcoholic beverage with a small amount of fruit juice, which reduces the harshness of the alcohol and enhances the complex flavor, and is a method for adding a predetermined amount of linalool and camphor to the alcoholic beverage. The contents of each component are the same as those described above for "alcoholic beverages."

[0045] As described above, the method for enhancing the flavor of an alcoholic beverage according to this embodiment can reduce the harshness of alcohol and enhance its complex flavor. Furthermore, according to the method for improving the flavor of an alcoholic beverage of this embodiment, it is possible to reduce the sourness and artificial sticky sweetness, enhance the body, and further improve the balance of the beverage. [Example]

[0046] 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.

[0047] [Sample preparation] Each sample in Tables 1 to 3 was prepared by appropriately mixing vodka, linalool, camphor, acidulant (citric acid (anhydrous), trisodium citrate), sweetener (fructose glucose syrup), carbonated water, and pure water in the amounts shown in the table (a chuhai-flavored beverage). The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 3 is 2.1 kg / cm 2 The acidity of each sample in Tables 1 to 3 was adjusted with citric acid (anhydrous). Each sample in Tables 1 to 3 was juice-free, meaning that no fruit juice was contained.

[0048] [Exam Contents] For each sample produced by the above method, six trained panelists with discriminatory abilities independently scored the samples on a 5-point scale from 1 to 5 for "acidity," "harshness of alcohol," "artificial sticky sweetness," "complexity," "body," and "balance as a beverage" according to the following evaluation criteria, and the average score was calculated. All evaluations were made by drinking the samples.

[0049] (Sourness: Evaluation criteria) The sourness was evaluated by giving a score of 1 for "no sourness at all" and a score of 5 for "strong sourness." The lower the score, the more reduced the sourness, and the more preferable it is. Here, the "sourness" refers to the sourness caused by an acidulant.

[0050] (Alcohol harshness: evaluation criteria) The harshness of the alcohol was evaluated by giving a score of 1 for "no harshness at all" and a score of 5 for "strong harshness of the alcohol." The lower the score, the less harsh the alcohol is, and the more preferable it is. Here, "the sharpness of alcohol" refers to the sharp aroma of alcohol.

[0051] (Artificial sticky sweetness rating scale) The artificial sticky sweetness was evaluated by giving 1 point for "no artificial sticky sweetness at all" and 5 points for "strong artificial sticky sweetness." The lower the score, the more the artificial sticky sweetness was reduced, and the more preferable it was. Here, "artificial sticky sweetness" refers to the sweetness that clings to the tongue and lingers due to sweeteners.

[0052] (Complexity: Evaluation criteria) The complexity of the flavor was evaluated by giving a score of 1 for "no complexity at all" and a score of 5 for "strong complexity." The higher the score, the more enhanced the complexity, and the more preferable it is. Here, "complex flavor" refers to a complex flavor that has multiple layers of flavor, and is a qualitative sensation rather than a quantitative sensation like the body sensation described below.

[0053] (Body feel: evaluation criteria) The body feel was evaluated as 1 point for "no body feel at all" and 5 points for "strong body feel." The higher the score, the stronger the body feel, and the more preferable it is. Here, "body" refers to the depth of flavor and a quantitative sense.

[0054] (Balance as a beverage: Evaluation criteria) Regarding the balance of the beverage, no benchmark was set, with "poor balance as a beverage" receiving 1 point and "good balance as a beverage" receiving 5 points. Here, "balance as a beverage" refers to the balance of flavor as an alcoholic beverage; for example, if the flavor balance is disrupted due to a strong flavor based on a specific component, the beverage will be rated as poor.

[0055] For each evaluation (except for the evaluation of balance as a beverage), samples other than samples 4-1 and 4-2 were evaluated using sample 0-1 as the target sample and the points shown in the table for sample 0-1 as the reference point. On the other hand, each evaluation of Sample 4-2 (except for the evaluation of balance as a beverage) was performed using Sample 4-1 as the target sample and the points shown in the table for Sample 4-2 as the reference points.

[0056] 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. The acidity values ​​in the table are calculated by multiplying the content of citric acid (anhydrous) in each sample by 1. Note that trisodium citrate has almost no effect on the acidity (citric acid equivalent), so it was excluded from the formula used to calculate the acidity in the table.

[0057] [Table 1]

[0058] [Table 2]

[0059] [Table 3]

[0060] (Review of results) From the results of samples 0-1 to 0-2 in Table 1, it was confirmed that adding linalool to an alcoholic beverage reduces the acidity and harshness of the alcohol, while enhancing the complexity and body of the flavor, slightly improving the balance of the beverage. Furthermore, by comparing the results of samples 0-1 to 0-2 in Table 1 with the results of samples 1-1 to 1-4, it was confirmed that adding camphor in addition to linalool to an alcoholic beverage further reduced the acidity and harshness of the alcohol, while further enhancing the complex flavor and full-bodied feel, resulting in a better-balanced beverage. Furthermore, according to the results of samples 0-1 to 0-2 in Table 1, if only linalool is added to an alcoholic beverage, the artificial sticky sweetness becomes stronger. However, according to the results of samples 1-1 to 1-4 in Table 1, it was confirmed that if camphor is added in addition to linalool, the artificial sticky sweetness can be reduced.

[0061] From the results of samples 2-1 to 2-5 in Table 2, it was confirmed that if an alcoholic beverage contains a specified amount or more of linalool and camphor, each of the effects (reducing sourness, reducing the harshness of alcohol, reducing artificial sticky sweetness, enhancing complex flavors, enhancing body, and improving the balance of the beverage) can be fully exerted. Furthermore, from the results of samples 2-2, 2-3, and 2-5 in Table 2, it was also confirmed that if the ratio of linalool to camphor (linalool content / camphor content) is the same, the results for each effect will be approximately the same. When all the evaluations were taken into consideration, among samples 2-1 to 2-5, samples 2-3 to 2-5 (especially samples 2-4 to 2-5) gave very favorable results.

[0062] From the results of Samples 3-1 to 3-2 in Table 3, it was confirmed that even if the acidity is high, as long as the alcoholic beverage contains a specified amount or more of linalool and camphor, it can reduce the harshness of the alcohol, reduce the artificial sticky sweetness, enhance the complex flavor, enhance the body, and improve the balance of the beverage. The acidity of Samples 3-1 and 3-2 was rated as high at 5 points, but this is thought to be because the acidity of Samples 3-1 and 3-2 was set significantly higher than that of Sample 0-1.

[0063] From the results of samples 4-1 to 4-2 in Table 3, it was confirmed that even if the alcohol content is high, as long as the alcoholic beverage contains a specified amount or more of linalool and camphor, each of the effects (reducing sourness, reducing the harshness of alcohol, reducing artificial sticky sweetness, enhancing complex flavors, enhancing body, and improving the balance of the beverage) can be fully exerted. However, when comparing the score difference between sample 0-1 and sample 1-2 and the score difference between sample 4-1 and sample 4-2, it was confirmed that sample 1-2, which has an alcohol content of 3 v / v%, had a larger score difference and that each effect was more strongly exerted.

[0064] (Preliminary Examination) Before carrying out the above-described examples, the following preliminary tests were carried out. A base liquid (chuhai-flavored beverage) was prepared by appropriately mixing vodka, acidulant (citric acid (anhydrous), trisodium citrate), sweetener (high fructose corn syrup), carbonated water, and purified water. The alcohol content of the base liquid was 3 v / v%, the extract was 4.6 w / v%, and the acidity was 0.08 w / v%. By adding camphor to this base solution, sample A with a camphor content of 50 ppb, sample B with a camphor content of 100 ppb, sample C with a camphor content of 200 ppb, and sample D with a camphor content of 500 ppb were prepared.

[0065] When the flavor of the base liquid and samples A to D was checked, it was found that as the camphor content increased, the body was slightly enhanced, but no other significant positive effects were confirmed.It was also confirmed that as the camphor content increased, a negative effect (a plant-like bitterness) appeared on the alcoholic beverage. Considering the results of this preliminary test, it was found that the effects exerted by adding both linalool and camphor to an alcoholic beverage are effects that cannot be exerted by camphor alone.

Claims

1. An alcoholic beverage (excluding beer-flavored beverages and medicinal alcoholic beverages) having a fruit juice content of 10% or less in terms of fruit juice ratio and an alcohol content of 15% or less (v / v), Contains linalool and camphor, The linalool content is 500 to 5000 ppb, The alcoholic beverage has a camphor content of 10 to 500 ppb.

2. The alcoholic beverage according to claim 1, wherein X / Y is 1 to 150, where the content of linalool is X ppb and the content of camphor is Y ppb.

3. 3. The alcoholic beverage according to claim 1 or 2, further comprising a sweetener.

4. The alcoholic beverage according to any one of claims 1 to 3, which is a sparkling chuhai-flavored beverage.

5. The alcoholic beverage according to any one of claims 1 to 4, having an acidity of 0.03 to 0.20 w / v%.

6. A method for producing an alcoholic beverage (excluding beer-taste beverages and medicinal alcoholic beverages) having a fruit juice content of 10% or less in terms of fruit juice percentage and an alcohol content of 15% or less (v / v), comprising: A method for producing an alcoholic beverage, comprising the steps of: adding linalool and camphor; setting the linalool content to 500 to 5000 ppb; and setting the camphor content to 10 to 500 ppb.

7. A method for improving the flavor of an alcoholic beverage (excluding beer-flavored beverages and medicinal alcoholic beverages) that contains 10% or less fruit juice in terms of fruit juice percentage and has an alcohol content of 15% or less v / v, the method comprising: A method for improving the flavor of an alcoholic beverage, comprising the steps of adding linalool and camphor to the alcoholic beverage, the linalool content being 500 to 5000 ppb, and the camphor content being 10 to 500 ppb.

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