Packaged alcoholic beverages

Abstract

To provide a packed alcoholic beverage enhanced in liquor feeling while having low alcohol and low sweetness.SOLUTION: A packed alcoholic beverage has an alcohol concentration of 0.1-3.5v / v%, a sweetness value of 6.0 g / 100 mL or less, and a β-damascenones concentration of 1-2,000 ppb. A production method of a packed alcoholic beverage includes a step of adjusting a β-damascenones concentration to 1-2,000 ppb, and producing a packed alcoholic beverage which has an alcohol concentration of 0.1-3.5v / v%, and a sweetness value of 6.0 g / 100 mL or less. A flavor improving method of a packed alcoholic beverage includes adjusting a β-damascenones concentration to 1-2,000 ppb with respect to a packed alcoholic beverage which has an alcohol concentration of 0.1-3.5v / v%, and a sweetness value of 6.0 g / 100 mL or less.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Alcoholic beverages that are flavored by adding fruit juice, flavors, sweeteners, acidulants, etc. to a base alcoholic beverage such as raw alcohol or a distilled alcoholic beverage such as shochu, gin, or vodka are widely popular. In recent years, the market for packaged alcoholic beverages, such as canned chuhai (Japanese shochu highball), has expanded due to their convenience as RTD (Ready To Drink) beverages filled in containers.

[0003] Among packaged alcoholic beverages, low-alcohol beverages with an alcohol concentration of approximately 3.5% or less, or so-called non-alcoholic beverages, are increasingly popular among people who want to enjoy the taste of authentic alcohol and the atmosphere of an alcoholic drinking occasion without getting too drunk, for health reasons, and there is a growing demand for them. However, low-alcohol beverages have the problem that, due to their low alcohol concentration, they lack the richness, fullness, and complexity that are characteristic of alcohol itself, resulting in a lack of authentic alcoholic flavor. This problem is even more pronounced with low-alcohol and low-sweetness alcoholic beverages.

[0004] Several techniques have been reported for improving the flavor and aroma of low-alcohol beverages to achieve a genuine alcoholic taste and feel. For example, Patent Document 1 discloses that the sweetness and slight bitterness of acesulfame potassium contribute to a "sake-like taste," and that adding a certain amount of maltooligosaccharide with a specific degree of polymerization to a low-alcohol beverage in addition to acesulfame potassium can impart a rich, alcoholic flavor and a rounded taste that sits richly on the tongue in addition to the sweetness and bitterness. Patent Document 2 also discloses that adding 7 to 1,300 ppm of 1,2,3-triacetoxypropane to a beverage with a pH of 2 to 5 and an alcohol content of 2.8 v / v% or less can improve the alcoholic feel. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-127812 [Patent Document 2] Japanese Patent Application Publication No. 2017-212932 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the methods disclosed in Patent Documents 1 and 2 still leave room for improvement in terms of enhancing the alcoholic sensation in low-alcohol beverages.

[0007] The present invention aims to provide a method for enhancing the alcoholic sensation while maintaining a low alcohol content and low sweetness, and a packaged alcoholic beverage obtained by the method. [Means for solving the problem]

[0008] As a result of intensive research to solve the above problems, the present inventors have found that an alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less is formulated with β-damascenone (β-damascenones: C 13 H 18 The present inventors have found that by incorporating a specific amount of hydroxybenzoates (O) into a beverage, it is possible to impart or enhance the richness, fullness and complexity of flavor inherent to alcohol itself, thereby enhancing the alcoholic feel, and have completed the present invention.

[0009] That is, the packaged alcoholic beverage, the method for producing the packaged alcoholic beverage, and the method for improving the flavor of the packaged alcoholic beverage according to the present invention include the following methods [1] to [2]. 10 ]. [1] The alcohol concentration is 0.1 to 3.5 v / v%, The sweetness value is 6.0 g / 100 mL or less, β-damascenone concentration is 1 to 2000 ppb the law of nature, The ratio of the β-damascenone concentration (ppb) to the alcohol concentration (v / v%) is 15 to 1000, Limonene concentration is 0.1 to 10 ppm Packaged alcoholic beverages. [2] β-damascenone concentration is 10 to 2000 ppb The packaged alcoholic beverage of [1] above. [3] Contains raw alcohol or distilled spirits , a packaged alcoholic beverage as set forth in [1] or [2] above. [4] A packaged alcoholic beverage according to any one of [1] to [3] above, having a citrus flavor. [ 5 ] The acidity calculated as citric acid is 0.35 g / 100 mL or less. 4 ] any packaged alcoholic beverage. [ 6 ] The above [1] to [ 5 ] any packaged alcoholic beverage. [ 7 ] The carbon dioxide pressure is 1.5 to 3.5 gas volumes, 6 ] packaged alcoholic beverages. [ 8 ] The alcohol concentration is 0.1 to 3.5 v / v %. 7] any packaged alcoholic beverage. [ 9 ] β-damascenone concentration 1-2000 ppb , and the ratio of β-damascenone concentration (ppb) to alcohol concentration (v / v%) is 15 to 1000 and adjusting the Limonene is added so that the limonene concentration is 0.1 to 10 ppm. A method for producing a packaged alcoholic beverage, which produces a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less. [ 10 In a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less, β-damascenone concentration adjusted to 1-2000 ppb The ratio of β-damascenone concentration (ppb) to alcohol concentration (v / v%) was set to 15 to 1000, and the limonene concentration was set to 0.1 to 10 ppm. A method for improving the flavor of a packaged alcoholic beverage, comprising: [Effects of the Invention]

[0010] Although the packaged alcoholic beverage according to the present invention is low in alcohol and sweetness, it has the characteristic richness, richness and complexity of the flavor that alcohol itself has, and has an enhanced alcoholic feel, making it highly palatable. Furthermore, the method for producing a packaged alcoholic beverage and the method for improving the flavor of a packaged alcoholic beverage according to the present invention can produce a packaged alcoholic beverage with an enhanced alcoholic taste, low alcohol content, and low sweetness. DETAILED DESCRIPTION OF THE INVENTION

[0011] In the present invention and this specification, a packaged alcoholic beverage means an alcoholic beverage filled in a container. In the present invention and this specification, an alcoholic beverage refers to any beverage containing alcohol, and may be either a sparkling or non-sparkling beverage. It may also be a beverage produced through a fermentation process or a beverage produced without a fermentation process. Specifically, alcoholic beverages in the present invention include non-sparkling alcoholic beverages such as distilled alcoholic beverages and liqueurs, such as vodka, whiskey, brandy, shochu, rum, spirits, and gin; sparkling alcoholic beverages such as beer-flavored alcoholic beverages (alcoholic beverages with a flavor, taste, and texture equivalent to or similar to beer), sparkling wine, and cider; and chuhai and cocktails in which a non-sparkling alcoholic beverage such as a distilled alcoholic beverage or liqueur is mixed with a non-alcoholic beverage, such as juice, soft drink, cider, ramune, or carbonated water.

[0012] In the present invention and the present specification, the term "alcohol taste" refers to the "alcohol-like taste" that is felt comprehensively due to the unique full-bodied taste of alcohol itself, the depth of flavor, the complexity of flavor, and the like.

[0013] In the present invention and this specification, the term "sweetness value" refers to a parameter that indicates the intensity of sweetness of a beverage, and is calculated by converting the content of sweeteners contained in the beverage into sucrose equivalents from the perspective of sweetness. Specifically, the sucrose content (g / 100 mL) of each sweetener contained in the beverage is calculated by multiplying its concentration (g / 100 mL) by the "sweetness level" of that sweetener. The total sucrose-equivalent content (g / 100 mL) of all sweeteners contained in the beverage is then calculated as the "sweetness value" of the beverage.

[0014] "Sweetness" is a parameter that indicates the intensity of sweetness of each sweetener compared to sucrose. In the present invention, the value of "Sweetness" is taken from "Beverage Terminology Dictionary, published June 25, 1999, Beverage Japan Co., Ltd., Supplementary Material 11." When there is a range of sweetness values, the median value is taken. For example, the sweetness of typical sweeteners is 0.65 for glucose, 1.5 for fructose, 600 for sucralose, 200 for acesulfame potassium, and 200 for aspartame.

[0015] The packaged alcoholic beverage according to the present invention has an alcohol concentration of 0.1 to 3.5 v / v%, a sweetness value of 6.0 g / 100 mL or less, and a β-damascenone concentration of 1 to 2000 ppb. Alcoholic beverages with a weak sweetness generally have a clean aftertaste but lack the richness and full-bodiedness associated with the sweetness. In contrast, the packaged alcoholic beverage according to the present invention contains a specific amount of β-damascenone, which imparts or enhances the richness, fullness, and complex flavor inherent to alcohol itself, despite its low alcohol content and low sweetness, thereby enhancing the alcoholic feel. In other words, by adding a specific amount of β-damascenone to a packaged alcoholic beverage with an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less, a highly palatable low-alcohol, low-sweet packaged alcoholic beverage with an enhanced alcoholic feel can be produced.

[0016] The alcohol concentration of the packaged alcoholic beverage according to the present invention is not particularly limited as long as it is within the range of 0.1 to 3.5 v / v%. For example, the alcohol concentration of the packaged alcoholic beverage according to the present invention is preferably 0.5 to 3.5 w / v%.

[0017] The sweetness value of the packaged alcoholic beverage according to the present invention is not particularly limited as long as it is 6.0 g / 100 mL or less. For example, the sweetness value of the packaged alcoholic beverage according to the present invention is preferably 0.5 to 6.0 g / 100 mL, and more preferably 1.0 to 6.0 g / 100 mL.

[0018] β-Damascenone is a type of ketone and is an aroma component found in rose, coffee, sweet potato shochu, etc. The β-damascenone concentration of the packaged alcoholic beverage according to the present invention is not particularly limited, as long as it is within the range of 1 to 2000 ppb. For example, the β-damascenone concentration of the packaged alcoholic beverage according to the present invention is preferably 10 ppb or more, and more preferably 30 ppb or more. The β-damascenone concentration of the packaged alcoholic beverage according to the present invention is preferably 1500 ppb or less, more preferably 1200 ppb or less, even more preferably 1000 ppb or less, and even more preferably 300 ppb or less.

[0019] In the packaged alcoholic beverage according to the present invention, the ratio of the β-damascenone concentration (ppb) to the alcohol concentration (v / v%) ([β-damascenone concentration (ppb)] / [alcohol concentration (v / v%)]) (hereinafter sometimes referred to as the "Dam / Alc ratio") is not particularly limited, as long as it is a ratio that allows β-damascenone to achieve the effect of enhancing the alcoholic sensation. The Dam / Alc ratio of the packaged alcoholic beverage according to the present invention is preferably 5 or more, and more preferably 15 or more. Furthermore, the Dam / Alc ratio of the packaged alcoholic beverage according to the present invention is preferably 500 or less, more preferably 300 or less, and even more preferably 200 or less, in order to suppress the influence of the aroma components of β-damascenone itself.

[0020] The means for incorporating β-damascenone into the packaged alcoholic beverage according to the present invention is not particularly limited. For example, a packaged alcoholic beverage containing β-damascenone can be produced by using β-damascenone as a raw material. The raw material used may be synthetic or naturally-occurring β-damascenone, or a flavoring containing β-damascenone.

[0021] The packaged alcoholic beverage according to the present invention preferably further contains limonene, as this further enhances the alcoholic sensation. Limonene is a terpene hydrocarbon found in large amounts in essential oil components obtained from citrus fruits, and has a refreshing, clean scent common to citrus fruits. When the packaged alcoholic beverage according to the present invention contains limonene, the limonene concentration of the packaged alcoholic beverage according to the present invention is preferably 0.1 ppm or more, more preferably 0.5 ppm or more, and even more preferably 1.0 ppm or more. The limonene concentration of the packaged alcoholic beverage according to the present invention is preferably 20 ppm or less, more preferably 15 ppm or less, and even more preferably 10 ppm or less.

[0022] There are no particular limitations on the means by which limonene is incorporated into the packaged alcoholic beverage according to the present invention. For example, a packaged alcoholic beverage containing limonene can be produced by using limonene as a raw material. The raw material used may be synthetic limonene or limonene extracted and purified from natural products, or a flavoring containing limonene. The packaged alcoholic beverage according to the present invention is preferably produced using citrus juice, essential oil, or a citrus flavoring containing limonene as a raw material.

[0023] The concentrations of β-damascenone and limonene in the packaged alcoholic beverage according to the present invention can be quantified, for example, by GC-MS (gas chromatography mass spectrometry).

[0024] The packaged alcoholic beverage according to the present invention preferably has a citrus flavor. In the present invention and this specification, a "beverage having a citrus flavor" refers to a beverage having the flavor of citrus fruits. Beverages having a citrus flavor are not particularly limited as long as they have a flavor that reminds the drinker of any citrus fruit, and examples include beverages containing citrus juice and beverages containing the characteristic aroma components of citrus fruits. Examples of citrus fruits include mandarin oranges, oranges, summer mandarins, lemons, yuzu, sudachi, kabosu, grapefruit, shikuwasa, hassaku, lime, and the like. When the packaged alcoholic beverage according to the present invention has a citrus flavor, the citrus flavor may be the flavor of one type of citrus fruit or a combination of the flavors of two or more types of citrus fruits.

[0025] When the packaged alcoholic beverage according to the present invention is a beverage with a citrus flavor, the packaged alcoholic beverage according to the present invention can be produced by incorporating, for example, citrus fruit juice, citrus peel essential oil, or citrus flavoring as a raw material. Fruit juice and peel essential oil prepared by conventional methods can be used. The packaged alcoholic beverage according to the present invention can also contain citrus fruit or peel in addition to or instead of citrus juice. Only one type of these fruit juices may be used, or two or more types may be used in combination.

[0026] Citrus fragrances include fragrances having the characteristic aroma components of citrus fruits. For example, the characteristic aroma components of lemon include citral, limonene, nerol, geraniol, neryl acetate, geranyl acetate, etc., and citral accounts for more than half of the oxygen-containing compounds contained in lemon-derived essential oils. The characteristic aroma components of grapefruit include octanal, decanal, nootkatone, etc. The characteristic aroma components of yuzu include linalool, thymol, Yuzunone (registered trademark), methyl N-methylanthranilate, etc. The characteristic aroma components of orange include octanal, decanal, linalool, geranyl acetate, sinensal, etc.

[0027] Examples of citrus flavorings that can be used include those obtained by extracting aroma components from citrus peels with a solvent such as alcohol, and those obtained by concentrating the extracted components through vacuum distillation, atmospheric distillation, etc. Various commercially available citrus flavorings that are added to beverages can also be used as appropriate. These citrus flavorings may be used alone or in combination of two or more.

[0028] Fruit juice contains various components derived from fruit, including fructose. Therefore, when the packaged alcoholic beverage according to the present invention contains fruit juice, the sweetness value of the beverage is adjusted to be within the range of 6.0 g / 100 mL or less. For example, when the packaged alcoholic beverage according to the present invention contains fruit juice, the fruit juice content of the packaged alcoholic beverage according to the present invention is preferably 5 w / v% or less.

[0029] The extract content of the packaged alcoholic beverage according to the present invention is not particularly limited. For example, the extract content of the packaged alcoholic beverage according to the present invention is preferably 0.5 to 6.0 w / v%, more preferably 1.0 to 2.5 w / v%. It may also be less than 0.5 w / v%.

[0030] The extract content is a value that indicates the amount of non-volatile solids contained in a beverage. The extract content is calculated based on the amount of non-volatile solids in 100 cm3 of the original volume at 15°C. 3 The extract content is the number of grams of non-volatile components contained in the sake. Extract content can be measured using the 4th revised National Tax Agency's prescribed analytical method commentary (4th revised edition, February 20, 1993, published by the Brewery Society of Japan).

[0031] The carbohydrate content of the packaged alcoholic beverage according to the present invention is not particularly limited, but is preferably 6.0 g / 100 mL or less, and more preferably 3.0 g / 100 mL or less.

[0032] Carbohydrates refer to carbohydrates that are not dietary fiber. Carbohydrates can be calculated according to the method described in Appendix 2 of the Nutrition Labeling Standards (partially revised by the Consumer Affairs Agency Notification No. 9 of 2009) (calculated by deducting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food).

[0033] The packaged alcoholic beverage according to the present invention may contain an acidulant. Phosphoric acid, an organic acid, or a salt thereof may be used as the acidulant. Examples of organic acids include citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, adipic acid, and fumaric acid. Examples of salts of phosphoric acid and organic acids include sodium salts and potassium salts. These acidulants may be used alone or in combination of two or more.

[0034] The acidity, calculated as citric acid, of the packaged alcoholic beverage according to the present invention is not particularly limited and can be appropriately adjusted taking into consideration the type of beverage, the desired product quality, etc. The acidity, calculated as citric acid, of the packaged alcoholic beverage according to the present invention is preferably 1.0 g / 100 mL or less, more preferably 0.5 g / 100 mL or less, and even more preferably 0.35 g / 100 mL or less. The acidity, calculated as citric acid, of the packaged alcoholic beverage according to the present invention is preferably 0.01 g / 100 mL or more, and more preferably 0.15 g / 100 mL or more.

[0035] The acidity of a beverage converted to citric acid is calculated based on the method for measuring acidity specified in the National Tax Agency's analytical method (National Tax Agency Ordinance No. 6 of 2007) on page 8, for total acid (free acid). In detail, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of sample and dilute appropriately with water. This is titrated with 0.1 mol / L sodium hydroxide solution, and the endpoint is set to 8.2 on a pH meter. The pH is calculated using the following formula: where "A" is the titer (mL) of 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the sample weight (g). Also, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution.

[0036] [Citric acid equivalent acidity (%)] = A x f x 100 / W x 0.0064

[0037] The packaged alcoholic beverage according to the present invention may be a non-carbonated beverage that does not contain carbon dioxide gas, or may be a carbonated beverage that contains carbon dioxide gas. When the packaged alcoholic beverage according to the present invention is a carbonated beverage, the carbon dioxide pressure is preferably 0.5 to 5.0 gas volumes (GV), more preferably 1.0 to 4.0 GV, and even more preferably 1.5 to 3.5 GV.

[0038] The packaged alcoholic beverage according to the present invention can also be produced using various types of alcohol as a base alcohol. The alcohol used as the base alcohol may be raw material alcohol or an alcoholic beverage produced by a conventional method. The alcoholic beverage may be a distilled alcoholic beverage or a brewed alcoholic beverage. Examples of distilled alcoholic beverages include vodka, whiskey, brandy, spirits, shochu, rum, gin, etc., and may also be a liqueur. Examples of brewed alcoholic beverages include beer, wine, cider, etc.

[0039] The raw material alcohol is preferably one obtained by fermenting blackstrap molasses and refining it to a high degree (for example, to an alcohol concentration of 9 v / v% or more). Raw material alcohol is inexpensive, which reduces production costs. Furthermore, raw material alcohol contains fewer aroma components than other base alcohols, making it easier to obtain a beverage with a refreshing taste.

[0040] The packaged alcoholic beverage according to the present invention may contain, in addition to alcohol and β-damascenone, other ingredients, as long as the alcohol sensation-enhancing effect of β-damascenone is not impaired. Examples of such other ingredients include limonene, fruit juice, fruit, fruit peel, acidulant, carbon dioxide, carbonated water, sweetener, soft drink, water-soluble dietary fiber, coloring, foaming agent, protein or its hydrolyzate, yeast extract, raw water, antioxidant, emulsifier, etc.

[0041] Examples of sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweet amino acids, and high-intensity sweeteners. Examples of high-intensity sweeteners include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose. These sweeteners may be used alone or in combination of two or more.

[0042] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc. These water-soluble dietary fibers may be used alone or in combination of two or more types.

[0043] Examples of foaming agents include soybean peptides, soybean saponin, alginate esters, quillaja saponin, etc. These foaming agents may be used alone or in combination of two or more. Examples of the protein hydrolysate include soy protein hydrolysate, etc. These protein hydrolysates may be used alone or in combination of two or more. Examples of coloring agents include coloring agents commonly used in foods and beverages, such as caramel color, etc. These coloring agents may be used alone or in combination of two or more.

[0044] Examples of antioxidants include sulfurous acid and vitamin C. These antioxidants may be used alone or in combination of two or more. Examples of emulsifiers include lecithin, saponin, sucrose fatty acid ester, glycerin fatty acid ester, etc. These emulsifiers may be used alone or in combination of two or more.

[0045] The packaged alcoholic beverage according to the present invention can be produced, for example, by a method (blending method) of mixing raw materials containing β-damascenone. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by dissolving previously added raw materials and then adding the remaining raw materials. Furthermore, for example, solid raw materials (e.g., powder or granular) and alcohol may be mixed with the raw material water, or the solid raw materials may be prepared as aqueous solutions in advance, and these aqueous solutions, alcohol, and, if necessary, raw material water may be mixed. Furthermore, heated raw materials may be added to the raw material water, or a prepared blend may be heated.

[0046] If insoluble matter is generated in the prepared preparation, it is preferable to subject the preparation to a treatment for removing the insoluble matter, such as filtration. The treatment for removing the insoluble matter is not particularly limited, and can be carried out by a method commonly used in the technical field, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration.

[0047] When the packaged alcoholic beverage according to the present invention is a sparkling alcoholic beverage, it can be produced, for example, by using carbonated water or a sparkling soft drink such as cider or ramune as an ingredient. Alternatively, a sparkling alcoholic beverage can be produced by preparing a blended liquid by mixing all ingredients except for carbon dioxide gas, and then introducing carbon dioxide gas into this blended liquid. The introduction of carbon dioxide gas can be carried out by a conventional method.

[0048] The produced alcoholic beverage can be filled into a container and sealed to produce a bottled alcoholic beverage. The container can be filled and sealed by a conventional method. The empty space of the bottled alcoholic beverage may be filled with an inert gas such as nitrogen or carbon dioxide. The oxygen present in the container can be reduced by using such an inert gas.

[0049] The container for filling the bottled alcoholic beverage according to the present invention is not particularly limited, and may be a two-piece beverage can, a three-piece beverage can, a bottle-shaped can, a flexible container, a glass bottle, etc. Examples of flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate) into a bottle shape, etc. Flexible containers may be made of a single-layer resin or a multi-layer resin.

[0050] When the packaged alcoholic beverage according to the present invention is a sparkling beverage, a container with high pressure resistance is used. The manufacturer-guaranteed pressure resistance of currently available aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans is at most 686 kPa, and considering the actual pressure resistance, it is approximately 3.2 GV or less when heat sterilization is required and approximately 3.8 GV or less when heat sterilization is not required.

[0051] Furthermore, the bottled alcoholic beverage according to the present invention may be subjected to heat sterilization as necessary during its production process. Heat sterilization may be carried out before or after filling into a container. Sterilization may be carried out by a conventional method such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, or retort sterilization. [Example]

[0052] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0053] [Example 1] We produced bottled alcoholic beverages containing various concentrations of β-damascenone and investigated the effect of β-damascenone on the alcoholic sensation.

[0054] Using raw material alcohol (alcohol concentration 95% by volume), high-fructose corn syrup, citric acid (anhydrous), trisodium citrate, β-damascenone, and carbonated water, alcoholic beverages with alcohol concentrations, β-damascenone concentrations, sweetness values, and acidity values ​​converted to citric acid values ​​shown in Tables 1 and 2 were produced and filled into containers. The gas pressure of each containered alcoholic beverage was adjusted to 2.5 GV (gas volume).

[0055] A sensory evaluation was conducted on each of the produced packaged alcoholic beverages by five trained panelists with discriminatory abilities to evaluate the overall alcoholic taste and flavor. The sensory evaluation was a relative evaluation on a 7-point scale (-3 to +3) with a sample without added β-damascenone as the control (score 0). The average of the scores from all panels was used as the score for the evaluated sample. The sensory evaluation of Samples 1-1 to 1-6 listed in Tables 1 and 2 was conducted using Sample 1-0 as the control.

[0056] Specifically, the sake sensation was evaluated as follows: +3 points if it was significantly stronger than the control, +2 points if it was stronger than the control, +1 point if it was slightly stronger than the control, 0 point if it was about the same as the control, -1 point if it was slightly weaker than the control, -2 points if it was weaker than the control, and -3 points if it was significantly weaker than the control. The overall taste was evaluated as follows: +3 points if it was significantly better than the control, +2 points if it was better than the control, +1 point if it was slightly better than the control, 0 point if it was about the same as the control, -1 point if it was slightly worse than the control, -2 points if it was worse than the control, and -3 points if it was significantly worse than the control. The evaluation results are shown in Tables 1 and 2.

[0057] [Table 1]

[0058] [Table 2]

[0059] As shown in Tables 1 and 2, in packaged alcoholic beverages with an alcohol concentration of 2.0 v / v% and a sweetness value of 3.0 g / 100 mL, when β-damascenone was added in the range of 1 to 1,000 ppb and the Dam / Alc ratio was 0.5 to 500, the alcoholic flavor was enhanced without reducing palatability. Furthermore, when β-damascenone was added in the range of 10 to 1,000 ppb, the overall evaluation of palatability was improved. These results demonstrate that the addition of β-damascenone to packaged alcoholic beverages with low alcohol and low sweetness can enhance the alcoholic flavor and improve their aroma.

[0060] [Example 2] Bottled alcoholic beverages containing β-damascenone and having various alcohol concentrations were produced and the alcoholic sensation was examined.

[0061] In the same manner as in Example 1, packaged alcoholic beverages were produced having the alcohol concentration, β-damascenone concentration, sweetness value, and acidity converted to citric acid values ​​shown in Table 3. In addition, in the same manner as in Example 1, sensory evaluation of the packaged alcoholic beverages produced was carried out.

[0062] [Table 3]

[0063] The sensory evaluation of Sample 2-1 was carried out using Sample 2-0 as a control, and the sensory evaluation of Sample 3-1 was carried out using Sample 3-0 as a control. The evaluation results are shown in Table 3. As shown in Table 3, in a packaged alcoholic beverage with an alcohol concentration of 0.5 to 3.5 v / v% and a sweetness value of 3.0 g / 100 mL, the inclusion of β-damascenone enhanced the alcoholic feel and improved the overall evaluation of palatability.

[0064] [Example 3] We produced bottled alcoholic beverages containing β-damascenone with various sweetness levels and investigated the alcoholic sensation.

[0065] In the same manner as in Example 1, packaged alcoholic beverages were produced having the alcohol concentration, β-damascenone concentration, sweetness value, and acidity converted to citric acid values ​​shown in Table 4. In addition, in the same manner as in Example 1, sensory evaluation of the packaged alcoholic beverages produced was carried out.

[0066] [Table 4]

[0067] Sensory evaluation of Samples 4-1 to 4-4 was performed using Sample 1-0 as a control. The evaluation results are shown in Table 4. As shown in Table 4, in a packaged alcoholic beverage with an alcohol concentration of 2.0 v / v%, when the sweetness value was in the range of 1.0 to 6.0 g / 100 mL, the alcoholic feel was strengthened and the overall evaluation of taste was improved by adding β-damascenone.

[0068] [Example 4] Limonene was added to a low-alcohol, low-sweetness packaged alcoholic beverage containing β-damascenone, and the alcoholic sensation was examined.

[0069] Alcoholic beverages with the alcohol concentration, β-damascenone concentration, sweetness value, and citric acid equivalent acidity shown in Tables 5 and 6 were produced using raw material alcohol (alcohol concentration 95% by volume), high-fructose corn syrup, citric acid (anhydrous), trisodium citrate, β-damascenone, limonene, and carbonated water, and filled into containers. The gas pressure of each containered alcoholic beverage was adjusted to 2.5 GV (gas volume).

[0070] [Table 5]

[0071] [Table 6]

[0072] Sensory evaluation of Samples 5-1 to 5-5 was performed using Sample 1-0 as a control. The evaluation results are shown in Tables 5 and 6. As shown in Tables 5 and 6, in a packaged alcoholic beverage with an alcohol concentration of 2.0 v / v% and a sweetness value of 3.0 g / 100 mL, the addition of 1.0 to 10 ppm of limonene in addition to β-damascenone enhanced the alcoholic feel and improved the overall evaluation of deliciousness.

Claims

1. The alcohol concentration is 0.1 to 3.5 v / v%, The sweetness value is 6.0 g / 100 mL or less, the β-damascenone concentration is 1 to 2000 ppb; the ratio of the β-damascenone concentration (ppb) to the alcohol concentration (v / v%) is 15 to 1000; A packaged alcoholic beverage having a limonene concentration of 0.1 to 10 ppm.

2. The bottled alcoholic beverage according to claim 1, wherein the β-damascenone concentration is 10 to 2000 ppb.

3. A packaged alcoholic beverage as described in claim 1 or 2, containing raw material alcohol or distilled liquor.

4. The packaged alcoholic beverage according to any one of claims 1 to 3, having a citrus flavor.

5. The bottled alcoholic beverage according to any one of claims 1 to 4, having an acidity converted to citric acid of 0.35 g / 100 mL or less.

6. The packaged alcoholic beverage according to any one of claims 1 to 5, which contains carbon dioxide gas.

7. The bottled alcoholic beverage according to claim 6, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volumes.

8. The container-packed alcoholic beverage according to any one of claims 1 to 7, having an alcohol concentration of 0.1 to 3.5 v / v%.

9. adjusting the β-damascenone concentration to 1 to 2000 ppb and the ratio of the β-damascenone concentration (ppb) to the alcohol concentration (v / v%) to 15 to 1000; Limonene is added so that the limonene concentration is 0.1 to 10 ppm. A method for producing a packaged alcoholic beverage, which produces a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less.

10. A packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less, A method for improving the flavor of a packaged alcoholic beverage, comprising adjusting the β-damascenone concentration to 1 to 2000 ppb, adjusting the ratio of the β-damascenone concentration (ppb) to the alcohol concentration (v / v%) to 15 to 1000, and adjusting the limonene concentration to 0.1 to 10 ppm.

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