Alcoholic beverages and methods for producing alcoholic beverages

Abstract

To provide an alcoholic beverage in which alcohol-derived bitterness or irritation is reduced and one or more selected from mellow thickness, fruit-like juicy feeling and ripe fruit feeling are imparted.SOLUTION: The problem is solved by having an alcoholic beverage that contains coumarin in an amount of 10 μg / L or more and 8000 μg / L or less.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In alcoholic beverages, aroma components are one of the important components that characterize the product and have a significant influence on consumer preferences, etc. In particular, aroma components are extremely important in so-called RTD (Ready-to-Drink) beverages such as canned chuhai and canned cocktails from the perspective of the drinking form, and technological developments using aroma components have been carried out to date.

[0003] For example, Patent Document 1 discloses a bottled alcoholic beverage with a complex aroma and rich flavor, which contains limonene and at least one aroma component selected from the group consisting of isoamyl alcohol, isobutanol, β-phenethyl alcohol, isoamyl acetate, ethyl acetate, ethyl caproate, and ethyl caprylate. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-013400 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in alcoholic beverages, the bitterness or irritation derived from alcohol can sometimes reduce the flavor and drinkability, and improvements in this area are desired. Also, in alcoholic beverages (particularly RTD beverages), further improvements are desired in terms of mellow body, fruit-like juiciness, ripe fruit flavor, etc., in order to further improve their drinkability.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage in which the bitterness or irritation derived from alcohol is reduced and which is endowed with one or more properties selected from a mellow body, a fruit-like juiciness, and a ripe fruit flavor. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that coumarin, an aroma component, affects the alcoholic feel and flavor depth of alcoholic beverages. Based on this finding, the present inventors discovered that an alcoholic beverage containing 10 μg / L to 8000 μg / L of coumarin has reduced alcohol-derived bitterness or irritation and is endowed with one or more properties selected from a mellow flavor, a fruit-like juiciness, and a ripe fruit flavor, thereby completing the present invention.

[0008] That is, the present invention provides the following: <1> ~ <11> is. <1> Alcoholic beverages containing coumarin between 10 μg / L and 8000 μg / L. <2> The coumarin content is 50 μg / L or more and 3000 μg / L or less, <1> 1. An alcoholic beverage according to claim 1. <3> It also contains anisaldehyde. <1> or <2> 1. An alcoholic beverage according to claim 1. <4> The content of the anisaldehyde is 1 μg / L or more and 100 μg / L or less, <3> 1. An alcoholic beverage according to claim 1. <5> The anisaldehyde includes at least p-anisaldehyde. <3> or <4> 1. An alcoholic beverage according to claim 1. <6> A fruit-like alcoholic beverage containing fruit flavoring and / or fruit-derived ingredients. <1> ~ <5> An alcoholic beverage according to any one of the preceding items. <7> The extract content is 12.0 w / v% or less, and / or the juice content converted to straight juice is less than 5 w / w%. <1> ~ <6> An alcoholic beverage according to any one of the preceding items. <8> Further containing sweeteners and organic acids, <1> ~ <7> An alcoholic beverage according to any one of the preceding items. <9> The alcohol content is between 1% and 20% v / v. <1> ~ <8> An alcoholic beverage according to any one of the preceding items. <10> A method for producing an alcoholic beverage, comprising a step of adding coumarin to the beverage at a concentration of 10 μg / L or more and 8000 μg / L or less. <11> A method for reducing the alcohol-derived bitterness or irritation of an alcoholic beverage and imparting one or more of a mellow richness, a fruit-like juiciness, and a ripe fruit flavor, characterized by adding 10 μg / L or more to 8000 μg / L or less of coumarin to the alcoholic beverage. [Effects of the Invention]

[0009] According to the present invention, an alcoholic beverage can be provided in which the bitterness or irritation derived from alcohol is reduced and which is endowed with one or more properties selected from a mellow body, a fruit-like juiciness, and a ripe fruit flavor. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage containing 10 μg / L or more and 8000 μg / L or less of coumarin (hereinafter sometimes referred to as "the alcoholic beverage of the present invention"), a method for producing the same, and the like.

[0011] In the present invention, "alcoholic beverage" refers to a beverage with an alcohol content of 1% v / v or more, such as alcoholic beverages (e.g., liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages) as defined in the Liquor Tax Act (Act No. 57 of June 3, 1953). This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (instruction) 3-4 alcohol content for sake (vibration density meter method) (the same applies hereinafter). In the present invention, "alcohol" refers to ethanol.

[0012] The components constituting the alcoholic beverage of the present invention will be described in detail below.

[0013] First, the alcoholic beverage of the present invention contains coumarin (C9H6O2), which is also called 1,2-benzopyrone and is an aromatic compound having a lactone skeleton represented by the following formula (1), and is one of the aroma components.

[0014] [ka]

[0015] In the alcoholic beverage of the present invention, the coumarin content is 10 μg / L or more, preferably 30 μg / L or more, more preferably 50 μg / L or more, even more preferably 70 μg / L or more, even more preferably 80 μg / L or more, even more preferably 90 μg / L or more, even more preferably 100 μg / L or more, even more preferably 150 μg / L or more, even more preferably 200 μg / L or more, even more preferably 250 μg / L or more, even more preferably 300 μg / L or more, even more preferably 350 μg / L or more, even more preferably 400 μg / L or more, and even more preferably 450 μg / L or more. This is because the alcohol-derived irritation and bitterness (hereinafter also referred to as "alcohol taste") can be reduced in the alcoholic beverage, thereby improving drinkability. At the same time, it is possible to impart one or more of a mellow thickness, a fruit-like juiciness (a juicy feeling like fruit or fruit juice), and a ripe fruit feeling, resulting in an alcoholic beverage that is satisfying to drink. Furthermore, the overall balance of the flavor and taste of an alcoholic beverage can be excellent. The coumarin content can be adjusted by using commercially available coumarin preparations or coumarin-containing raw materials (flavorings, etc.), and multiple of these may be used in combination. Note that when a coumarin preparation is used in combination with a coumarin-containing raw material, or when multiple coumarin-containing raw materials are used in combination, the total amount of coumarin derived from them is adjusted to be within the above-mentioned range. The same applies hereinafter.

[0016] Furthermore, in the alcoholic beverage of the present invention, adjusting the coumarin content to 8000 μg / L or less, preferably 6000 μg / L or less, more preferably 5000 μg / L or less, even more preferably 4000 μg / L or less, even more preferably 3000 μg / L or less, even more preferably 2500 μg / L or less, even more preferably 2000 μg / L or less, even more preferably 1500 μg / L or less, even more preferably 1300 μg / L or less, and even more preferably 1000 μg / L or less is preferable because it can reduce the alcoholic taste and impart one or more effects selected from a mellow richness, a fruity juiciness, and a ripe fruit taste, while improving the overall balance of the flavor and aroma of the alcoholic beverage. This is also a preferred configuration for alcoholic beverages with a variety of flavors.

[0017] Furthermore, the alcoholic beverage of the present invention preferably further contains anisaldehyde (C8H8O2), as this makes it easier for the effects of the present invention to be exhibited and also makes the alcoholic beverage more likely to have a clean (light) aftertaste. Anisaldehyde is also an aroma component and is a general term that encompasses p-anisaldehyde (4-methoxybenzaldehyde) represented by the following formula (2), m-anisaldehyde (3-methoxybenzaldehyde) represented by the following formula (3), and o-anisaldehyde (2-methoxybenzaldehyde) represented by the following formula (4). In other words, the alcoholic beverage of the present invention preferably further contains one or more components selected from the group consisting of p-anisaldehyde, m-anisaldehyde, and o-anisaldehyde.

[0018] [ka]

[0019] [ka]

[0020] [ka]

[0021] In the alcoholic beverage of the present invention, the anisaldehyde content (total content of p-anisaldehyde, m-anisaldehyde, and o-anisaldehyde) is preferably 1 μg / L or more, more preferably 3 μg / L or more, even more preferably 5 μg / L or more, even more preferably 8 μg / L or more, even more preferably 10 μg / L or more, even more preferably 13 μg / L or more, even more preferably 15 μg / L or more, and even more preferably 18 μg / L or more. This is because the synergistic effect with coumarin in the alcoholic beverage can further reduce the alcoholic feel and further improve the mellow richness, fruit-like juiciness, and ripe fruit flavor. The anisaldehyde content can also be adjusted by using commercially available anisaldehyde preparations or anisaldehyde-containing raw materials (such as flavorings), and a combination of these may also be used. When an anisaldehyde preparation is used in combination with an anisaldehyde-containing raw material, or when a plurality of anisaldehyde-containing raw materials are used in combination, the total amount of anisaldehyde derived from them is adjusted to fall within the above-mentioned range.

[0022] Furthermore, in the alcoholic beverage of the present invention, adjusting the anisaldehyde content to preferably 100 μg / L or less, more preferably 80 μg / L or less, even more preferably 70 μg / L or less, even more preferably 60 μg / L or less, even more preferably 55 μg / L or less, and even more preferably 50 μg / L or less is preferable because it reduces the alcoholic feeling and maintains the effects of improving the mellow richness, fruit-like juiciness, and ripe fruit feeling, while improving the overall balance of the flavor and aroma of the alcoholic beverage. This is also a preferable configuration for alcoholic beverages with various flavors.

[0023] In the alcoholic beverage of the present invention, the anisaldehyde is preferably contained in a ratio of at least 0.01 part by mass, more preferably at least 0.02 part by mass, even more preferably at least 0.03 part by mass, and even more preferably at least 0.04 part by mass per part by mass of coumarin, within the aforementioned content range, and is preferably contained in a ratio of not more than 1 part by mass, more preferably not more than 0.8 part by mass, even more preferably not more than 0.5 part by mass, even more preferably not more than 0.3 part by mass, and even more preferably not more than 0.1 part by mass. By using such a composition, an alcoholic beverage with an excellent flavor and in which the synergistic effect of coumarin and anisaldehyde is fully exhibited can be obtained.

[0024] Furthermore, in the alcoholic beverage of the present invention, since the effects of the present invention are more easily exhibited, it is more preferable that the anisaldehyde contained together with coumarin contains at least p-anisaldehyde, and it is even more preferable that the anisaldehyde contained in the alcoholic beverage of the present invention consists of p-anisaldehyde, that is, contains p-anisaldehyde but does not contain m-anisaldehyde or o-anisaldehyde. In this case, the content of p-anisaldehyde is not particularly limited, but it is more preferable that the content of p-anisaldehyde be within the above-mentioned numerical range.

[0025] Here, the coumarin content and anisaldehyde content (p-anisaldehyde content, m-anisaldehyde content, and o-anisaldehyde content) in the alcoholic beverage of the present invention can be measured, for example, by appropriately diluting the sample and using solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method) or solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0026] Furthermore, if the alcoholic beverage of the present invention is a fruit-like alcoholic beverage containing fruit flavorings and / or fruit-derived ingredients, the synergistic effect of coumarin and the fruit flavorings and / or fruit-derived ingredients is more likely to provide a mellow richness, a fruit-like juiciness, and a ripe fruit flavor, which is preferable. Here, "fruit-like alcoholic beverage" refers to an alcoholic beverage having a fruit-like aroma or flavor. In other words, the alcoholic beverage of the present invention is preferably an alcoholic beverage containing a fruit flavoring and / or a fruit-derived component and having the fruit-like aroma or flavor. In particular, when the alcoholic beverage of the present invention is a fruit-like alcoholic beverage containing a fruit flavoring, the synergistic effect with coumarin can make the aroma of the fruit flavoring seem ripe, resulting in a very desirable ripe fruit flavor. At the same time, the overall balance of the flavor of the alcoholic beverage can be made very excellent.

[0027] Fruit flavors are additives and preparations thereof added during food manufacturing or processing to impart or enhance fruit aroma. Specific examples of fruit flavors include, but are not limited to, rose fruit flavors (e.g., apple flavor, plum flavor, peach flavor, strawberry flavor, cherry flavor, raspberry flavor), citrus fruit flavors (e.g., lemon flavor, orange flavor, grapefruit flavor), grape flavor, mango flavor, melon flavor, and kiwi fruit flavor. The alcoholic beverage of the present invention, particularly a rose fruit-like alcoholic beverage containing a rose fruit flavor, more preferably an apple-like alcoholic beverage containing apple flavor, exhibits a highly desirable ripe fruit flavor as well as a mellow, rich flavor and fruit-like juiciness due to the synergistic effect with coumarin. Furthermore, a citrus fruit-like alcoholic beverage containing a citrus fruit flavor also exhibits a highly desirable ripe fruit flavor as well as a mellow, rich flavor due to the synergistic effect with coumarin, and also exhibits a sufficient fruit-like juiciness. Furthermore, all of these alcoholic beverages exhibit an excellent overall balance of flavor and flavor.

[0028] Examples of fruit-derived components include one or more selected from pulp, juice, peel, extracts thereof, fermentation liquid, and soaking liquid. For example, when fruit juice is contained in the alcoholic beverage of the present invention, the content of fruit juice may be 1 wt% or more in terms of the fruit juice content ratio calculated as straight fruit juice, and the upper limit may be 10 wt% or less, and may be less than 5 wt%. Here, fruit juice refers to squeezed fruit juice, or its concentrate, concentrated reconstituted solution, or diluted solution, and may contain some fruit pulp or peel. The fruit juice content ratio calculated as straight fruit juice is the ratio of the mass of the fruit juice contained in the beverage calculated as straight fruit juice in accordance with JAS (Japanese Agricultural Standards) to the total mass of the beverage.

[0029] However, the alcoholic beverage of the present invention is characterized in that it can achieve the above-mentioned fruit-like juiciness and ripe fruit flavor even when it is an alcoholic beverage with a fruit juice content of less than 5 wt / w%, or even less than 1 wt / w%, calculated as straight fruit juice, or a fruit juice-free alcoholic beverage that does not contain fruit juice. Furthermore, even an alcoholic beverage that does not contain fruit flavoring (an alcoholic beverage without added fruit flavoring) can similarly achieve the above-mentioned fruit-like juiciness and ripe fruit flavor. Furthermore, it may also be a fruit juice-free or fruit flavor-free alcoholic beverage.

[0030] Furthermore, if the alcoholic beverage of the present invention further contains a sweetener and an organic acid, not only will the coumarin-related effects of reducing the alcoholic taste and imparting a mellow richness to the beverage be realized, but the beverage will also be more likely to impart a fruit-like juiciness and a ripe fruit flavor, making it suitable for this purpose. Examples of such sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, high-fructose corn syrup, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, etc.). In particular, if the alcoholic beverage of the present invention contains a sugar, the effects of imparting a fruit-like juiciness and a ripe fruit flavor are more likely to be realized.

[0031] Examples of organic acids include citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, and acetic acid. The alcoholic beverage may further contain an organic acid salt (such as a salt of any one of the organic acids listed above). It is particularly preferable to use an alcoholic beverage containing citric acid and a citrate salt. For example, the alcoholic beverage of the present invention preferably contains, but is not limited to, an organic acid or its salt, which gives it an acidity of 0.1 g / 100 ml or more, more preferably 0.2 g / 100 ml or more, and the upper limit of this acidity may be 1.2 g / 100 ml or less, or even 1.0 g / 100 ml or less.

[0032] Here, "acidity" refers to citric acid acidity (acidity value converted into citric acid equivalent), a value 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 beverage is neutralized by titration with sodium hydroxide solution (0.1 mol / L), and the acidity can be calculated using the "titration amount (ml)" of the sodium hydroxide solution required for the neutralization titration, the "volume (ml)" 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 solution).

[0033] The alcoholic beverage of the present invention may have an extract content of, but is not limited to, 15.0 w / v% or less, 12.0 w / v% or less, 10.0 w / v% or less, 8.0 w / v% or less, 5.0 w / v% or less, 3.0 w / v% or less, or less than 2.0 w / v%. In particular, the alcoholic beverage of the present invention is characterized in that the effects of the present invention can be fully exhibited even when the amount of extract content and the amount of carbohydrates in the nutritional information are low, by reducing the addition of sweeteners (especially sugars) and fruit juice. For example, even in an alcoholic beverage with an extract content of 12.0 w / v% or less, 10.0 w / v% or less, 5.0 w / v% or less, or even less than 2.0 w / v%, the aforementioned coumarin-derived mellow richness, fruit-like juiciness, and ripe fruit flavor can be fully exhibited. The same applies to alcoholic beverages with a fruit juice content of less than 5 w / w%, or even less than 1 w / w%, calculated as straight fruit juice, as described above, and even to alcoholic beverages containing no fruit juice, and to alcoholic beverages in which the extract content and fruit juice content calculated as straight fruit juice are both within the above numerical ranges. Therefore, with the alcoholic beverage of the present invention, it is possible to reduce carbohydrates (reducing the carbohydrate intake of the drinker) and raw material costs while maintaining the drinkability, etc.

[0034] Here, the "extract content" is a value calculated by the following formula (5). (5) Extract content (w / v%) = (SA) × 260 + 0.21 In this formula (5), "S" is the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention, and "A" is the value calculated by converting the alcohol content of the alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of alcohol content to specific gravity (15 / 15°C) is performed based on Table 2 of the National Tax Agency's Prescribed Methods of Analysis (Instructions) of Japan, "Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)." Furthermore, calculations using this formula are rounded to the fifth decimal place during the calculation, and the final extract content value is truncated to two decimal places. Furthermore, the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration density meter and dividing the obtained density value by 0.99997.

[0035] In addition to the above, the alcoholic beverage of the present invention may optionally contain salts (sodium chloride, potassium chloride, etc.), phosphoric acid or its salts, alcoholic beverages, dietary fiber, carbonated water, coloring agents, seasonings, antioxidants, emulsifiers, etc. as ingredients.

[0036] As mentioned above, the alcoholic beverage of the present invention may be an alcoholic beverage defined in the Liquor Tax Act (Act No. 57 of June 3, 1953), such as the aforementioned liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages. It may also be a fermented alcoholic beverage produced through an alcoholic fermentation process using yeast (a process in which yeast produces alcohol as a metabolic product from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcoholic fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as raw materials).

[0037] The alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 1 v / v% or more, but may be, for example, 2 v / v% or more, 3 v / v% or more, or even 4 v / v% or more as a lower limit, and 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, or even 6 v / v% or less as an upper limit. The alcoholic beverage of the present invention is characterized by its ability to reduce the alcoholic sensation regardless of its alcohol content. The alcohol content can be adjusted by the alcohol content of the alcoholic beverage (distilled alcohol, brewed alcohol, raw material alcohol, etc.) used in the production process, the blending ratio, etc. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcoholic fermentation process.

[0038] Furthermore, it is preferable that the alcoholic beverage of the present invention is a sparkling alcoholic beverage containing carbon dioxide, as this will result in a more excellent fruit-like juicy flavor and ripe fruit taste. Here, "sparkling" means that the carbon dioxide pressure at 20°C is 0.05 MPa or higher, and this carbon dioxide pressure may be 0.1 MPa or higher, further 0.2 MPa or higher, further 0.3 MPa or higher, further 0.4 MPa or higher, or even 0.5 MPa or higher. The upper limit of this carbon dioxide pressure may be 5.0 MPa or lower, further 4.0 MPa or lower, further 3.0 MPa or lower, or even 2.5 MPa or lower. The carbon dioxide may be derived from carbonated water used as a raw material, or may be added to the alcoholic beverage in a carbonation (carbon dioxide injection) process. This carbonation process may be carried out batchwise or continuously in-line using a carbon dioxide injection system (carbonator) incorporated into the piping. In addition, this carbonation step is preferably carried out at a liquid temperature of 10° C. or less (preferably 4° C. or less) to avoid the occurrence of foaming (bubbling). However, the alcoholic beverage of the present invention may also be a non-sparkling alcoholic beverage having a carbon dioxide gas pressure at 20°C of less than 0.05 MPa.

[0039] The method for producing an alcoholic beverage of the present invention may be any conventional method for producing alcoholic beverages, as long as it includes a step of adding coumarin to the resulting alcoholic beverage (i.e., a step of adjusting the coumarin content of the resulting alcoholic beverage to 10 μg / L or more and 8000 μg / L or less), and is not particularly limited. The step of adding coumarin to the resulting alcoholic beverage includes a step of adding coumarin and a step of adjusting the coumarin content to 10 μg / L or more and 8000 μg / L or less, and these steps may not be consecutive. In the production of the alcoholic beverage, a fermented alcoholic beverage may be produced via an alcoholic fermentation step using yeast, or a non-fermented alcoholic beverage may be produced via a blending step using alcoholic beverages such as distilled spirits as a raw material (without an alcoholic fermentation step). For example, a method of mixing a base alcoholic beverage such as vodka or raw material alcohol with a sweetener, organic acid, organic acid salt, flavoring, coumarin preparation, carbonated water, etc., and then filtering and sterilizing the beverage as needed to produce a finished product may be exemplified. Furthermore, the method may include a step of incorporating anisaldehyde, or a step of adjusting the anisaldehyde content of the resulting alcoholic beverage to 1 μg / L or more and 100 μg / L or less. It is more preferable that the anisaldehyde contains at least p-anisaldehyde, and even more preferably consists of p-anisaldehyde.

[0040] The alcoholic beverage of the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled into a metal container (such as an aluminum container or a steel container), a PET bottle, a glass container, a paper container, or a barrel. Such a packaged alcoholic beverage not only makes it easier to suppress deterioration of flavor and other properties over time, but also increases convenience in distribution and sales. For example, the alcoholic beverage of the present invention may be an RTD (Ready to Drink) beverage that can be opened and drunk as is, or an RTS (Ready to Serve) beverage that can be diluted with ice, soda, or the like.

[0041] The alcoholic beverage of the present invention having the above-described configuration has reduced alcohol-derived bitterness or irritation, and further has one or more (at least one) selected from a mellow thickness, a fruit-like juiciness, and a ripe fruit flavor, resulting in an excellent flavor and an improved overall balance of the flavor as an alcoholic beverage. Note that even when an alcoholic beverage having one or more selected from a mellow thickness, a fruit-like juiciness (e.g., a fruit juice flavor) and a ripe fruit flavor is configured as described above, one or more selected from a mellow thickness, a fruit-like juiciness, and a ripe fruit flavor can be further imparted to further improve one or more of these.

[0042] The present invention can also be said to provide a method for reducing the alcohol-derived bitterness or irritation of an alcoholic beverage and imparting one or more of a mellow richness, a fruity juiciness, and a ripe fruit flavor, by adding coumarin to the alcoholic beverage at a concentration of 10 μg / L to 8000 μg / L, i.e., by adjusting the coumarin content in the alcoholic beverage to 10 μg / L to 8000 μg / L. In other words, the present invention can also be said to provide a method for improving the flavor of an alcoholic beverage. Furthermore, the present invention can also provide a method for improving the flavor of an alcoholic beverage, further comprising adding anisaldehyde.

[0043] Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. [Example]

[0044] <Preparation of alcoholic beverages and sensory evaluation> A base solution was prepared by adding and mixing citric acid, trisodium citrate, a high-intensity sweetener (acesulfame K) or liquid sugar (high-fructose corn syrup), and carbonated water to vodka. A coumarin preparation and an anisaldehyde preparation (p-anisaldehyde preparation) were then added and mixed to the base solution so that the coumarin and anisaldehyde contents of the resulting samples were as shown in the upper part of Table 1 or the upper part of Table 2 below. Some samples served as control samples containing neither coumarin nor anisaldehyde. Some samples were also mixed with 0.08 w / v% apple flavor (apple flavoring) or lemon flavor (lemon flavoring). Then, sparkling alcoholic beverages (non-fruit juice alcoholic beverages) named Samples 1 to 20 were prepared. The samples with high-intensity sweeteners had alcohol contents of 2 v / v%, 5 v / v%, or 9 v / v%, extract content of 0.4 w / v%, and acidity of 0.3 g / 100 ml. The samples with liquid sugars had alcohol contents of 5 v / v%, extract content of 5.9 w / v%, and acidity of 0.3 g / 100 ml. The carbon dioxide pressure at 20°C for all samples was 2.4 MPa. The apple and lemon flavors mentioned above were flavorings that contained neither coumarin nor anisaldehyde.

[0045] Each sample was then subjected to a sensory evaluation by six trained panelists with the ability to discern sensory traits, using the following evaluation criteria, for its smooth thickness, fruit-like juiciness, ripe fruitiness, unique apricot kernel-like aroma, alcoholic sensation (bitterness or stimuli derived from alcohol), and overall evaluation as an alcoholic beverage (overall balance of flavor and aroma as an alcoholic beverage).

[0046] [Evaluation criteria for smooth thickness] For those with high-intensity sweeteners added, the mellow thickness of Sample 1 was rated as 2 (not very noticeable), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not noticeable at all) to 5 (strongly noticeable) in comparison with Sample 1. For those with liquid sugar added, the mellow thickness of Sample 17 was rated as 2 (not noticeable), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not noticeable at all) to 5 (strongly noticeable) in comparison with Sample 17.

[0047] [Evaluation criteria for fruit-like juiciness and ripe fruit feel] For the sample with high-intensity sweetener added, the fruit-like juiciness and ripe fruit flavor of Sample 1 were both rated as 1 (not perceived at all), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not perceived at all: equivalent to Sample 1) to 5 (strongly perceived) in comparison with Sample 1. For the sample with liquid sugar added, the fruit-like juiciness and ripe fruit flavor of Sample 17 were both rated as 1 (not perceived at all): and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not perceived at all: equivalent to Sample 17) to 5 (strongly perceived) in comparison with Sample 17.

[0048] [Evaluation criteria for the unique apricot-like aroma] For those with added high-intensity sweeteners, the unique apricot kernel-like aroma of Sample 1 was rated as 1 (not detectable at all), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not detectable at all: equivalent to Sample 1) to 5 (strongly detectable) in comparison with Sample 1. For those with added liquid sugar, the unique apricot kernel-like aroma of Sample 17 was rated as 1 (not detectable at all), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not detectable at all: equivalent to Sample 17) to 5 (strongly detectable) in comparison with Sample 17. Note that the lower the score for this item, the higher the evaluation.

[0049] [Evaluation criteria for alcohol sensation] For those with added high-intensity sweeteners, the alcohol sensation in Sample 1 was rated as 3 (sensible), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not at all noticeable) to 5 (strongly noticeable) in comparison with Sample 1. For those with added liquid sugar, the alcohol sensation in Sample 17 was rated as 3 (sensible), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not at all noticeable) to 5 (strongly noticeable) in comparison with Sample 17. Note that the lower the score for this item, the higher the evaluation.

[0050] [Evaluation criteria for overall evaluation of alcoholic beverages] The overall evaluation of the alcoholic beverage was made on an absolute scale from 1 (not good) to 5 (very good).

[0051] The results of this sensory evaluation (average evaluations by six panelists) are shown in the lower part of Table 1 and the lower part of Table 2 below. These results demonstrate that Samples 2-5, 7-8, 10-11, 13, 15-16, and 18-20, which contain a specified amount of coumarin, all have a reduced alcoholic flavor, a sufficiently mellow and rich taste, and a high overall rating, making them satisfying alcoholic beverages. It was also revealed that the alcoholic flavor can be reduced regardless of the alcohol content of the alcoholic beverage. Furthermore, by incorporating apple or lemon flavor (fruit flavorings) in addition to coumarin into alcoholic beverages (Samples 7-8 and 10-11), the unique apricot kernel aroma, which is somewhat undesirable for alcoholic beverages, was further reduced, and the fruit-like juiciness and ripe fruit flavor were further improved, resulting in a higher overall rating. In particular, the alcoholic beverages containing apple flavor (samples 7 and 8) showed an overall improvement in mellow thickness, fruit-like juiciness, and ripe fruit flavor, while the alcoholic beverages containing lemon flavor (samples 10 and 11) showed a particular improvement in mellow thickness. Furthermore, it was also shown that by making alcoholic beverages containing predetermined amounts of coumarin and anisaldehyde (Samples 16, 19-20), the mellow thickness, fruit-like juiciness, and ripe fruit flavor were all further improved, and the alcohol flavor was further reduced.Furthermore, it was also revealed that these alcoholic beverages containing predetermined amounts of coumarin and anisaldehyde have a cleaner aftertaste, that is, a lighter aftertaste.

[0052] [Table 1]

[0053] [Table 2]

Claims

1. An alcoholic beverage (excluding beverages produced using malt as part or all of the raw material) that contains an extract content of less than 2.0 w / v% and a coumarin content of 50 μg / L or more and 5000 μg / L or less.

2. The alcoholic beverage according to claim 1, wherein the coumarin content is 70 μg / L or more and 3000 μg / L or less.

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

4. The alcoholic beverage according to claim 3, wherein the content of anisaldehyde is 1 μg / L or more and 100 μg / L or less.

5. The alcoholic beverage according to claim 3 or 4, wherein the anisaldehyde comprises at least p-anisaldehyde.

6. The alcoholic beverage according to any one of claims 1 to 5, which is a fruit-like alcoholic beverage containing a fruit flavoring and / or a fruit-derived component.

7. The alcoholic beverage according to any one of claims 1 to 6, wherein the fruit juice usage rate, calculated as straight fruit juice, is less than 1 w / w%.

8. The alcoholic beverage according to any one of claims 1 to 7, further comprising a sweetener and an organic acid.

9. The alcoholic beverage according to any one of claims 1 to 8, having an alcohol content of 1 v / v% or more and 20 v / v% or less.

10. A method for producing an alcoholic beverage having an extract content of less than 2.0 w / v%, which includes a step of adding coumarin to the beverage at a concentration of 50 μg / L or more and 5000 μg / L or less (excluding methods for producing beverages using malt as part or all of the raw material).

11. A method for reducing the alcohol-derived bitterness or irritation of an alcoholic beverage and imparting one or more of a mellow richness, a fruit-like juiciness, and a ripe fruitiness, characterized by adding 50 μg / L to 5,000 μg / L of coumarin to an alcoholic beverage having an extract content of less than 2.0 w / v% (excluding beverages produced using malt as a part or all of an ingredient).

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