Citrus-flavored alcoholic beverages

Abstract

To provide a citrus flavor alcohol drink which has strong body feeling derived from a fruit while having a low extract, and has a preferable refreshing and lingering aftertaste.SOLUTION: There are provided a citrus flavor alcohol drink which has an extract content of 2.5 w / v% or less and contains limonene and methionol; a method for producing a citrus flavor alcohol drink which includes a step of containing a citrus flavor alcohol drink, limonene and methionol, and produces a citrus flavor alcohol drink having an extract content of 2.5 w / V% or less; and a flavor improvement method of a citrus flavor alcohol drink which contains limonene and methionol in a citrus flavor alcohol drink having an extract content of 2.5 w / v% or less.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Alcoholic beverages made from a base alcoholic beverage such as raw alcohol or a distilled alcoholic beverage such as shochu, gin, or vodka, and flavored by adding fruit juice, flavorings (fragrances), sweeteners, acidulants, etc., are widely popular. In recent years, the market for packaged alcoholic beverages, such as canned chuhai (Japanese liquor highballs), has expanded due to their convenience. Citrus-flavored alcoholic beverages, such as lemon, grapefruit, and orange, are particularly popular, and they are desired to combine a citrus flavor with a moderate acidity and refreshing taste, as well as a rich, full-bodied flavor derived from fruit and alcohol. Patent Document 1, for example, discloses a method for improving the flavor of citrus-flavored alcoholic beverages, in which the fruitiness is enhanced by adding a furan compound to the citrus-flavored alcoholic beverage within a specific concentration range.

[0003] On the other hand, there is also an increasing demand for low-extract alcoholic beverages with a low extract content, with the aim of reducing sugar and calorie intake through drinking and providing a refreshing taste that goes well with meals. However, in the case of citrus-flavored alcoholic beverages with a low extract content, although the refreshing aftertaste is enhanced, there is a problem that the overall palatability is reduced due to a lack of richness and full body derived from the fruit. In particular, when the alcohol concentration is low, it becomes difficult to feel the richness and full flavor that are unique to alcohol itself, and the refreshing yet lingering pleasant aftertaste, and flavor problems become more pronounced.

[0004] Several techniques for improving the flavor of alcoholic beverages with low extract content have been reported. For example, Patent Document 2 discloses that adding ethyl octanoate to an alcoholic beverage with an extract content of less than 3.5 w / v% and an alcohol content of less than 9% can enhance the "depth of flavor" and "aftertaste" and reduce the "unpleasant astringency and harshness" derived from alcohol. Furthermore, Patent Document 3 discloses that adding a high-intensity sweetener and keeping the octanal content within a specified range can enhance the orange peel flavor and body of a low-juice, low-calorie alcoholic beverage. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-23146 [Patent Document 2] Patent Publication No. 2021-78408 [Patent Document 3] Japanese Patent Publication No. 2020-96551 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the methods disclosed in Patent Documents 2 and 3 still leave room for improvement in terms of imparting fruit-derived richness and full body to low-extract alcoholic beverages.

[0007] The object of the present invention is to provide a citrus-flavored alcoholic beverage which has a low extract content but has a strong fruit-derived body and leaves a refreshing yet lingering pleasant aftertaste. [Means for solving the problem]

[0008] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors discovered that by adding specific amounts of methionol (CAS number: 505-10-2) and limonene to an alcoholic beverage containing citrus juice with an extract content of 2.5% or less, the body derived from the fruit can be enhanced and the aftertaste can be improved to a refreshing yet pleasant lingering aftertaste, thereby completing the present invention.

[0009] That is, the citrus-flavored alcoholic beverage, the method for producing a citrus-flavored alcoholic beverage, and the method for improving the flavor of a citrus-flavored alcoholic beverage according to the present invention comprise the steps of: 13 ]. [1] The extractive content is 2.5 w / v% or less, Contains limonene and methionol death, The ratio of methionol concentration (ppb) to limonene concentration (ppm) is 0.0004 to 2.0, Methionol concentration is 0.1 to 500 ppb A citrus-flavored alcoholic drink. [ 2 ] The above [1], wherein the limonene concentration is 10 to 1000 ppm. of Citrus-flavored alcoholic drink. [ 3 ] The above [1] containing citrus juice. or [2] Citrus-flavored alcoholic drink. [ 4 ] The content of the fruit juice is 5 w / v% or less, 3 ] citrus-flavored alcoholic beverage. [ 5 ] The citrus fruit is lemon, 3 ] or [ 4 ] citrus-flavored alcoholic beverage. [ 6 ] The above [1] to [ 5 ]Any citrus-flavored alcoholic beverage. [ 7 ] The alcohol concentration of the above [1] to [ 6 ]Any citrus-flavored alcoholic beverage. [ 8 ] The alcohol concentration is 3.5 v / v% or less, 7] citrus-flavored alcoholic beverage. [ 9 ] The above [1] to [ 8 ]Any citrus-flavored alcoholic beverage. [ 10 ] The carbon dioxide pressure is 1.5 to 3.5 gas volumes, 9 ] citrus-flavored alcoholic beverage. [ 11 ] The acidity calculated as citric acid is 0.15 to 0.50 g / 100 mL. 10 ]Any citrus-flavored alcoholic beverage. [ 12 ] Limonene and methionol The ratio of methionol concentration (ppb) to limonene concentration (ppm) was 0.0004 to 2.0, and the methionol concentration was 0.1 to 500 ppb. containing the compound, A method for producing a citrus-flavored alcoholic beverage, which produces a citrus-flavored alcoholic beverage having an extract content of 2.5 w / v% or less. [ 13 In a citrus-flavored alcoholic beverage having an extract content of 2.5 w / v% or less, Limonene and methionol The ratio of methionol concentration (ppb) to limonene concentration (ppm) was 0.0004 to 2.0, and the methionol concentration was 0.1 to 500 ppb. A method for improving the flavor of a citrus-flavored alcoholic beverage, comprising: [Effects of the Invention]

[0010] The citrus-flavored alcoholic beverage according to the present invention has a low extract content, yet has a strong fruit-derived body, a refreshing yet lingering pleasant aftertaste, and is highly palatable. Furthermore, the method for producing a citrus-flavored alcoholic beverage and the method for improving the flavor of a citrus-flavored alcoholic beverage according to the present invention can produce a low-extract citrus-flavored alcoholic beverage that has a strong fruit-derived body and a refreshing yet lingering, pleasant aftertaste. DETAILED DESCRIPTION OF THE INVENTION

[0011] 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 this specification, a citrus-flavored alcoholic beverage refers to an alcoholic beverage having a citrus flavor. The citrus-flavored alcoholic beverage of the present invention is not particularly limited as long as it is an alcoholic beverage having a flavor that reminds the drinker of any citrus fruit, and examples thereof include alcoholic beverages containing citrus juice and alcoholic beverages containing aroma components characteristic of citrus fruits.

[0013] The citrus-flavored alcoholic beverage according to the present invention has an extract content of 2.5 w / v% or less and contains limonene and methionol. Alcoholic beverages with low extract content generally have a clean aftertaste but are weak in body and fullness. In particular, citrus-flavored alcoholic beverages with reduced fruit juice content due to low extract content also have weak fruit-derived body and fullness. In contrast, the citrus-flavored alcoholic beverage according to the present invention contains limonene and methionol, which enhances the fullness, particularly the fruit-derived fullness, despite having an extract content of 2.5 w / v% or less, and also provides a clean yet lingering, pleasant aftertaste. In other words, by adding limonene and methionol to a citrus-flavored alcoholic beverage with an extract content of 2.5 w / v% or less, a highly palatable low-extract citrus-flavored alcoholic beverage can be produced that has a strong fruit-derived fullness and a clean yet lingering, pleasant aftertaste.

[0014] In the present invention and the present specification, the term "full body derived from fruit" refers to the juicy full body felt in fruit juice, which is different from the full body derived from alcohol. By adding limonene and methionol to an alcoholic beverage, the full body derived from fruit can be enhanced without increasing the amount of fruit juice added.

[0015] The extract content of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited as long as it is 2.5 w / v% or less. For example, the extract content of the citrus-flavored alcoholic beverage according to the present invention is preferably 0.5 to 2.5 w / v%, more preferably 1.0 to 2.5 w / v%. It may also be less than 0.5 w / v%.

[0016] 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).

[0017] Limonene is a terpene hydrocarbon found in large amounts in essential oil components obtained from citrus fruits. It has a refreshing, clean aroma common to citrus fruits. The limonene concentration in the citrus-flavored alcoholic beverage of the present invention is not particularly limited, as long as it achieves at least one of a body-enhancing effect and an aftertaste-improving effect compared to an alcoholic beverage having an extract content of 2.5 w / v% or less. The limonene concentration in the citrus-flavored alcoholic beverage of the present invention is preferably 10 ppm or more, more preferably 100 ppm or more, in order to easily achieve a sufficient body-enhancing effect and an aftertaste-improving effect. Furthermore, the limonene concentration in the citrus-flavored alcoholic beverage of the present invention is preferably 1000 ppm or less, more preferably 500 ppm or less, in order to further enhance the aftertaste-improving effect. In particular, the limonene concentration in the citrus-flavored alcoholic beverage of the present invention is preferably 10 to 1000 ppm.

[0018] Methionol is a type of organic sulfur compound that, at low concentrations, has a soy sauce-like aroma, while at higher concentrations, it has an onion or meat-like aroma. The methionol concentration of the citrus-flavored alcoholic beverage of the present invention is not particularly limited, as long as it achieves at least one of the effects of enhancing body and improving aftertaste compared to alcoholic beverages with an extract content of 2.5 w / v% or less. The methionol concentration of the citrus-flavored alcoholic beverage of the present invention is preferably 0.1 ppb or more, more preferably 0.5 ppb or more, and even more preferably 1.0 ppb or more. Furthermore, the methionol concentration of the citrus-flavored alcoholic beverage of the present invention is preferably 600 ppb or less, more preferably 500 ppb or less, in order to suppress the influence of the aroma components of methionol itself. In particular, the methionol concentration of the citrus-flavored alcoholic beverage of the present invention is preferably 0.1 to 500 ppb.

[0019] The ratio of the methionol concentration (ppb) to the limonene concentration (ppm) in the citrus-flavored alcoholic beverage of the present invention ([methionol concentration (ppb)] / [limonene concentration (ppm)]) (hereinafter sometimes referred to as the "M / L ratio") is not particularly limited, as long as it is a ratio that achieves at least one of the effects of enhancing body sensation and improving aftertaste compared to an alcoholic beverage having an extract content of 2.5 w / v% or less. The M / L ratio of the citrus-flavored alcoholic beverage of the present invention is preferably 0.0004 or more, more preferably 0.001 or more, and even more preferably 0.002 or more. In order to suppress the influence of the aroma component of methionol itself, the M / L ratio of the citrus-flavored alcoholic beverage of the present invention is preferably 4.0 or less, more preferably 2.0 or less, even more preferably 1.0 or less, and even more preferably 0.4 or less. In particular, the M / L ratio of the citrus-flavored alcoholic beverage of the present invention is preferably 0.0004 to 2.0.

[0020] The concentrations of limonene and methionol in the citrus-flavored alcoholic beverage according to the present invention can be quantified, for example, by GC-MS (gas chromatography-mass spectrometry).

[0021] The citrus-flavored alcoholic beverage according to the present invention is not particularly limited as long as it is an alcoholic beverage having a citrus flavor. Examples of citrus fruits include mandarin oranges, oranges, summer mandarins, lemons, yuzu, sudachi citrus, kabosu citrus, grapefruit, shikuwasa citrus, hassaku citrus, lime, etc. The citrus flavor possessed by the citrus-flavored alcoholic beverage according to the present invention may be the flavor of one type of citrus fruit or a combination of flavors of two or more types of citrus fruits.

[0022] The citrus-flavored alcoholic beverage of the present invention can be produced by incorporating, for example, citrus fruit juice, citrus peel essential oil, or citrus flavor as a raw material. Fruit juice and peel essential oil prepared by conventional methods can be used. The citrus-flavored alcoholic beverage of the present invention can also contain citrus fruit or peel in addition to or instead of citrus juice. These fruit juices may be used alone or in combination of two or more.

[0023] When fruit juice is added to the citrus-flavored alcoholic beverage of the present invention, the fruit juice may be fermented fruit juice obtained by fermenting fruit juice with lactic acid bacteria or yeast. Because some fermented fruit juices contain methionol, using fermented fruit juice as a raw material makes it possible to produce a citrus-flavored alcoholic beverage containing methionol derived from the fermented fruit juice. For example, by adding yeast-fermented lemon juice obtained by fermenting lemon juice with yeast in an amount such that the beverage has a methionol concentration of 0.1 to 500 ppb, and further adding citrus essential oil in an amount such that the beverage has a limonene concentration of 10 to 1,000 ppm and an M / L ratio of 0.0004 to 2.0, a low-extract citrus-flavored alcoholic beverage can be produced that has a strong fruit-derived body and a refreshing yet lingering, pleasant aftertaste.

[0024] 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.

[0025] 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.

[0026] Fruit juice contains various components derived from fruit, including fructose. Therefore, when the citrus-flavored alcoholic beverage according to the present invention contains fruit juice, the extract content of the beverage is adjusted to be within the range of 2.5 w / v% or less. For example, when the citrus-flavored alcoholic beverage according to the present invention contains fruit juice, the fruit juice content of the citrus-flavored alcoholic beverage according to the present invention is preferably 5 w / v% or less.

[0027] The alcohol concentration of the citrus-flavored alcoholic beverage of the present invention is not particularly limited. Low-alcohol beverages tend to have a weaker body and a worse aftertaste than high-alcohol beverages, so the body-enhancing effects and aftertaste-improving effects of limonene and methionol are more pronounced in low-alcohol beverages. For this reason, the alcohol concentration of the citrus-flavored alcoholic beverage of the present invention is preferably 6.0 v / v% or less, more preferably 3.5 v / v% or less, and even more preferably 1.0 to 3.5 v / v%.

[0028] The carbohydrate content of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited, but from the viewpoint of low calories, the carbohydrate content of the citrus-flavored alcoholic beverage according to the present invention is preferably 2.0 g / 100 mL or less, and more preferably 0.5 g / 100 mL or less.

[0029] 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).

[0030] The citrus-flavored 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.

[0031] The acidity, calculated as citric acid, of the citrus-flavored alcoholic beverage of the present invention is not particularly limited and can be appropriately adjusted taking into account the type of beverage, the desired product quality, etc. The acidity, calculated as citric acid, of the citrus-flavored alcoholic beverage of the present invention is preferably 1.0 g / 100 mL or less, and more preferably 0.5 g / 100 mL or less. The acidity, calculated as citric acid, of the citrus-flavored alcoholic beverage of the present invention is preferably 0.01 g / 100 mL or more, and more preferably 0.15 g / 100 mL or more.

[0032] 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.

[0033] [Citric acid equivalent acidity (%)] = A x f x 100 / W x 0.0064

[0034] The citrus-flavored alcoholic beverage of the present invention may be a non-carbonated beverage that does not contain carbon dioxide, or may be a carbonated beverage that contains carbon dioxide. When the citrus-flavored alcoholic beverage of 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.

[0035] There are no particular limitations on the means by which limonene is incorporated into the citrus-flavored alcoholic beverage of the present invention. For example, a citrus-flavored 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 citrus-flavored alcoholic beverage of the present invention is preferably produced using citrus juice, essential oil, or a citrus flavoring containing limonene as a raw material.

[0036] The means for incorporating methionol into the citrus-flavored alcoholic beverage of the present invention is not particularly limited. For example, a citrus-flavored alcoholic beverage containing methionol can be produced by using methionol as a raw material. The raw material used may be synthetic or natural methionol, or a flavoring containing methionol. The citrus-flavored alcoholic beverage of the present invention is preferably produced using fermented citrus juice containing methionol as a raw material.

[0037] The citrus-flavored alcoholic beverage according to the present invention can also be produced using various alcoholic beverages as a base alcohol. The alcoholic beverage 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.

[0038] 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.

[0039] The citrus-flavored alcoholic beverage according to the present invention may contain other ingredients in addition to alcohol, limonene, and methionol, as long as the effects of limonene and methionol on enhancing the body sensation and improving the aftertaste are not impaired. These other ingredients may include fruit juice, fruit, peel, acidulant, carbon dioxide, carbonated water, as well as sweeteners, soft drinks, water-soluble dietary fiber, coloring agents, foaming agents, proteins or their hydrolyzates, yeast extract, raw water, antioxidants, emulsifiers, etc.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] The citrus-flavored alcoholic beverage according to the present invention can be produced by, for example, a method (blending method) of mixing raw materials containing limonene and methionol. 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.

[0045] 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.

[0046] When the citrus-flavored 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.

[0047] The produced citrus-flavored alcoholic beverage can be filled into a container and sealed to produce a packaged alcoholic beverage. The container can be filled and sealed by a conventional method. The empty space of the packaged alcoholic beverage may be filled with an inert gas such as nitrogen or carbon dioxide. The inert gas can reduce the amount of oxygen present in the container.

[0048] The container for filling the citrus-flavored alcoholic beverage of 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, or the like. 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 or the like. Flexible containers may be made of a single-layer resin or a multi-layer resin.

[0049] When the citrus-flavored 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, this 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.

[0050] Furthermore, the citrus-flavored 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 containers. Sterilization may be carried out by a conventional method such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, or retort sterilization. [Example]

[0051] 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.

[0052] [Example 1] Citrus-flavored alcoholic beverages containing limonene and methionol at various concentrations were produced, and the effects of limonene and methionol on the body and aftertaste derived from the fruit were investigated.

[0053] Lemon-flavored alcoholic beverages were produced using raw material alcohol (alcohol concentration 95% by volume), lemon juice (containing 5 ppm limonene), high-fructose corn syrup, citric acid (anhydrous), trisodium citrate, methionol, limonene, and carbonated water, and filled into containers with the alcohol concentration, methionol concentration, limonene concentration, extract concentration, and citric acid-equivalent acidity values ​​shown in Tables 1 to 4. The gas pressure of each lemon-flavored alcoholic beverage was adjusted to 2.7 GV (gas volume).

[0054] Each lemon-flavored alcoholic beverage produced was subjected to a sensory evaluation by five trained panelists with discriminatory abilities, with a focus on fruit-derived body, clean aftertaste, lingering flavor, and overall deliciousness. The sensory evaluation was conducted using a seven-point scale (-3 to +3) relative to a sample containing neither methionol nor limonene as a control (score 0). The average of the scores from all panels was used as the score for the subject. Samples 1-1 to 1-7 listed in Tables 1 and 2 were subjected to the sensory evaluation using Sample 1-0 as a control. Samples 2-1 to 2-5 listed in Tables 3 and 4 were subjected to the sensory evaluation using Sample 1-0 as a control.

[0055] Specifically, for the fruit-derived body, clean aftertaste, and lingering flavor, the following were rated: +3 points if significantly stronger than the control, +2 points if stronger than the control, +1 point if slightly stronger than the control, 0 point if similar to the control, -1 point if slightly weaker than the control, -2 points if weaker than the control, and -3 points if significantly weaker than the control. The overall taste rating was +3 points if significantly better than the control, +2 points if better than the control, +1 point if slightly better than the control, 0 point if similar to the control, -1 point if slightly worse than the control, -2 points if worse than the control, and -3 points if significantly worse than the control. The evaluation results are shown in Tables 1 to 4.

[0056] [Table 1]

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

[0060] As shown in Tables 1 and 2, in a lemon-flavored alcoholic beverage with an extract content of 1.5 v / w% and an alcohol concentration of 5.0 v / v%, adding 250 ppm of limonene and 0.1 to 500 ppb of methionol enhanced the fruit-derived body, clean aftertaste, and lingering flavor, and improved the overall rating of deliciousness. Similarly, as shown in Tables 3 and 4, in a lemon-flavored alcoholic beverage with an extract content of 1.5 v / w% and an alcohol concentration of 5.0 v / v%, adding 1 ppb of methionol and 10 to 1000 ppm of limonene enhanced the fruit-derived body, clean aftertaste, and lingering flavor, and improved the overall rating of deliciousness. These results demonstrate that the addition of limonene and methionol to a low-extract citrus-flavored alcoholic beverage enhances the fruit-derived body, clean aftertaste, and lingering flavor, and improves the flavor.

[0061] [Example 2] Citrus-flavored alcoholic beverages containing limonene and methionol at various alcohol concentrations were produced and examined for their fruit-derived body and aftertaste.

[0062] In the same manner as in Example 1, lemon-flavored alcoholic beverages having the alcohol concentration, methionol concentration, limonene concentration, extract concentration, and citric acid-equivalent acidity values ​​shown in Table 5 were produced and filled into containers to produce packaged alcoholic beverages. In addition, in the same manner as in Example 1, sensory evaluation of the produced lemon-flavored alcoholic beverages was performed.

[0063] [Table 5]

[0064] Sensory evaluation of Samples 3-1 to 3-3 was performed using Sample 1-0 as a control. The evaluation results are shown in Table 5. As shown in Table 5, in a lemon-flavored alcoholic beverage with an extract content of 1.5 v / w%, by adding limonene and methionol within the alcohol concentration range of 1.0 to 6.0 v / v%, the fruit-derived body, refreshing aftertaste, and lingering flavor were enhanced, and the overall evaluation of deliciousness was improved.

[0065] [Example 3] Citrus-flavored alcoholic beverages containing limonene and methionol and varying concentrations of extract were produced and examined for their fruit-derived body and aftertaste.

[0066] In the same manner as in Example 1, lemon-flavored alcoholic beverages having the alcohol concentration, methionol concentration, limonene concentration, extract concentration, and citric acid-equivalent acidity values ​​shown in Table 6 were produced and filled into containers to produce packaged alcoholic beverages. In addition, in the same manner as in Example 1, the produced lemon-flavored alcoholic beverages were subjected to sensory evaluation.

[0067] [Table 6]

[0068] Sensory evaluation of Samples 4-1 to 4-3 was performed using Sample 1-0 as a control. The evaluation results are shown in Table 6. As shown in Table 6, in a lemon-flavored alcoholic beverage with an alcohol concentration of 5.0 v / v%, by adding limonene and methionol to the extract components in the range of 1.5 to 3.0 v / w%, the fruit-derived body, refreshing aftertaste, and lingering flavor were enhanced, and the overall evaluation of deliciousness was improved.

Claims

1. The extract content is 2.5 w / v% or less, Contains limonene and methionol, the ratio of methionol concentration (ppb) to limonene concentration (ppm) is 0.0004 to 2.0; A citrus-flavored alcoholic beverage having a methionol concentration of 0.1 to 500 ppb.

2. The citrus-flavored alcoholic beverage according to claim 1, wherein the limonene concentration is 10 to 1000 ppm.

3. The citrus-flavored alcoholic beverage according to claim 1 or 2, which contains citrus juice.

4. The citrus-flavored alcoholic beverage according to claim 3, wherein the fruit juice content is 5 w / v % or less.

5. The citrus-flavored alcoholic beverage according to claim 3 or 4, wherein the citrus fruit is lemon.

6. The citrus-flavored alcoholic beverage according to any one of claims 1 to 5, containing methionol derived from fermented fruit juice.

7. The citrus-flavored alcoholic beverage according to any one of claims 1 to 6, having an alcohol concentration of 6.0 v / v% or less.

8. The citrus-flavored alcoholic beverage according to claim 7, having an alcohol concentration of 3.5 v / v% or less.

9. The citrus-flavored alcoholic beverage according to any one of claims 1 to 8, which contains carbon dioxide gas.

10. The citrus-flavored alcoholic beverage according to claim 9, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volumes.

11. The citrus-flavored alcoholic beverage according to any one of claims 1 to 10, having an acidity calculated as citric acid of 0.15 to 0.50 g / 100 mL.

12. The method includes a step of incorporating limonene and methionol such that the ratio of the methionol concentration (ppb) to the limonene concentration (ppm) is 0.0004 to 2.0 and the methionol concentration is 0.1 to 500 ppb, The method for producing a citrus-flavored alcoholic beverage includes producing a citrus-flavored alcoholic beverage having an extract content of 2.5 w / v % or less.

13. In a citrus-flavored alcoholic beverage having an extract content of 2.5 w / v% or less, A method for improving the flavor of a citrus-flavored alcoholic beverage, comprising adding limonene and methionol so that the ratio of the methionol concentration (ppb) to the limonene concentration (ppm) is 0.0004 to 2.0 and the methionol concentration is 0.1 to 500 ppb.

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