Methods for improving the flavor of alcoholic beverages

Abstract

To provide a method for improving the flavor derived from a high-intensity sweetener of an alcoholic beverage containing a high-intensity sweetener, and an alcoholic beverage obtained by the method.SOLUTION: A flavor improvement method of an alcoholic beverage is characterized by containing an alcoholic beverage containing a high-intensity sweetener and alcohol other than single-distilled shochu by 0.1 to 10 L / 1000 L of single-distilled shochu in terms of pure alcohol. A method for improving the flavor of the alcoholic beverage containing the high-intensity sweetener, the above-described method that reduces residual sweetness intrinsic to the high-intensity sweetener of the alcoholic beverage containing the high-intensity sweetener, as well as, the alcohol concentration is 0.5% (v / v) or more, and the concentration of the shochu is 0.01 to 1% (v / v) in terms of pure alcohol.SELECTED DRAWING: None

Description

Technical Field

[0004] , , , , , , , ,

[0001] The present invention relates to an alcoholic beverage containing a high-intensity sweetener and a method for producing the same.

Background Art

[0002] Alcoholic beverages with a fruit flavor, obtained by adding fruit juice, fruit peel, fruit-flavored flavors, etc. to distilled liquors such as whiskey, brandy, shochu, gin, vodka, etc., have been widely favored since ancient times. Many fruit-flavored alcoholic beverages have reduced bitterness and astringency, are relatively sweet, and are easy to drink. The sweetness of such alcoholic beverages is often imparted by high-intensity sweeteners instead of sucrose in order to reduce calories due to the current health trend. However, high-intensity sweeteners have a different quality of sweetness from sucrose and may also have a specific off-flavor. For this reason, alcoholic beverages containing high-intensity sweeteners may be inferior in flavor and palatability to alcoholic beverages containing sucrose.

[0003] Some methods for improving the flavor of beverages containing high-intensity sweeteners have been reported. For example, Patent Document 1 discloses a method for improving the flavor by blending vegetable juice at 0.5% by weight to 3.0% by weight based on the total beverage and alcohol at 1 v / v% to 5 v / v% as the alcohol content of the beverage in a beverage containing a high-intensity sweetener. By containing a specific amount of vegetable juice and alcohol in a beverage containing a high-intensity sweetener, it is said that among the taste problems of high-intensity sweeteners, the problem that the sweetness lasts long and the aftertaste is poor, and the problem of having a specific unpleasant aftertaste can be solved.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0005] The present invention aims to provide a method for improving the flavor derived from a high-intensity sweetener in an alcoholic beverage containing a high-intensity sweetener, and an alcoholic beverage obtained by this method. [Means for solving the problem]

[0006] As a result of diligent research to solve the above problems, the inventors of the present invention have discovered that by adding single-distilled shochu to an alcoholic beverage containing a high-intensity sweetener at a specific concentration range, the lingering sweetness characteristic of high-intensity sweeteners can be reduced, thus completing the present invention.

[0007] In other words, the method for improving the flavor of an alcoholic beverage, the method for producing an alcoholic beverage, and the alcoholic beverage according to the present invention are as follows [1]~[ 12 ] [1] Alcoholic beverages containing high-intensity sweeteners and alcohol other than single-distilled shochu, with an amount equivalent to 0.1% pure alcohol. 0.8 A method for improving the flavor of an alcoholic beverage, characterized by containing a single-distillation shochu in an amount equal to L / 1000L. [2] A method for improving the flavor of an alcoholic beverage according to [1], which reduces the lingering sweetness characteristic of the high-intensity sweetener in an alcoholic beverage containing the high-intensity sweetener. [3] The method for improving the flavor of an alcoholic beverage according to [1] or [2], wherein the high-intensity sweetener is one or more selected from the group consisting of aspartame and sucralose. [4] A method for improving the flavor of any of the alcoholic beverages described in [1] to [3] above, wherein the single-distilled shochu is sweet potato shochu. [5] The method for improving the flavor of an alcoholic beverage according to [4], wherein the sweet potato shochu is obtained by distilling a brewed alcoholic beverage using white koji at atmospheric pressure. [6] A method for improving the flavor of any of the alcoholic beverages described in [1] to [5] above, wherein the alcohol concentration is 0.5% (v / v) or higher. [7] A method for improving the flavor of any of the alcoholic beverages described in [1] to [6] above, wherein the sweetness level is between 1 and 30. [8] A method for improving the flavor of any of the alcoholic beverages described in [1] to [7], wherein the alcoholic beverage further contains fruit juice. [9] A method for improving the flavor of any of the alcoholic beverages described in [1] to [8] above, wherein the Brix value of the alcoholic beverage is 2% or less.

[10] Made from a high-intensity sweetener, single-distilled shochu, and alcohol other than single-distilled shochu, In the beverage, 0.1% in terms of pure alcohol 0.8 A method for producing an alcoholic beverage, characterized by containing the aforementioned single-distilled shochu in an amount of L / 1000L.

[11] Contains a high-intensity sweetener, single-distilled shochu, and alcohol other than single-distilled shochu. The alcohol concentration is 0.5% (v / v) or higher. The aforementioned Single distillation The concentration of shochu is 0.01 in terms of pure alcohol. 0.08 %(v / v) the law of nature, The alcohol content derived from the single-distilled shochu is, in terms of pure alcohol equivalent, 10% (v / v) or less of the alcohol content derived from alcohol other than the single-distilled shochu. Alcoholic beverages.

[12] The alcoholic beverage according to

[11] , wherein the single-distilled shochu is sweet potato shochu, and the high-sweetness sweetener is one or more selected from the group consisting of aspartame and sucralose. [Effects of the Invention]

[0008] The present invention provides a method for improving the flavor of alcoholic beverages and a method for producing alcoholic beverages, which can provide alcoholic beverages containing high-intensity sweeteners but with reduced lingering sweetness characteristic of high-intensity sweeteners. [Modes for carrying out the invention]

[0009] In the present invention and this specification, an alcoholic beverage may be any beverage containing alcohol, and may be a sparkling beverage or a non-sparkling beverage. It may also be a beverage produced through a fermentation process or a beverage produced without a fermentation process. Specifically, examples of alcoholic beverages in the present invention include: non-sparkling alcoholic beverages such as distilled spirits and liqueurs such as vodka, whiskey, brandy, shochu, rum, spirits, and gin; sparkling alcoholic beverages such as beer-flavored alcoholic beverages (alcoholic beverages having the same or similar flavor, taste, and texture as beer), sparkling wine, and cider; and cocktails made by mixing non-sparkling alcoholic beverages such as distilled spirits and liqueurs with non-alcoholic beverages such as juice, soft drinks, cider, ramune, and carbonated water.

[0010] The present invention provides a method for improving the flavor of an alcoholic beverage (hereinafter sometimes referred to as "the flavor improvement method according to the present invention"), which is a method for improving the flavor of an alcoholic beverage containing a high-intensity sweetener and an alcohol other than single-distilled shochu, characterized in that a specific amount of single-distilled shochu is added to the alcoholic beverage containing the high-intensity sweetener. Sweet alcoholic beverages containing high-intensity sweeteners tend to leave a lingering sweetness in the mouth after drinking, but by adding an appropriate amount of single-distilled shochu to an alcoholic beverage containing a high-intensity sweetener, the lingering sweetness characteristic of high-intensity sweeteners can be reduced, resulting in a clean aftertaste.

[0011] In the flavor improvement method according to the present invention, the alcoholic beverage to be used for flavor improvement by adding single-distilled shochu is not particularly limited as long as it contains a high-intensity sweetener. Examples of high-intensity sweeteners contained in the alcoholic beverage include sucralose, aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, monk fruit extract, rhamnose, and ribose. The alcoholic beverage may contain one or more high-intensity sweeteners. In order to better exhibit the effect of improving the aftertaste of sweetness by adding single-distilled shochu, the alcoholic beverage to be used for flavor improvement by adding single-distilled shochu is particularly preferred if it contains at least one of sucralose and aspartame.

[0012] In the flavor improvement method according to the present invention, the concentration of the high-intensity sweetener in the alcoholic beverage to be flavor-improved by containing single-distillation shochu is not particularly limited and can be appropriately adjusted according to the desired product quality of the alcoholic beverage being manufactured. In the flavor improvement method according to the present invention, for example, the high-intensity sweetener can be included so that the sweetness level is within the range of 1 to 30.

[0013] Here, the sweetness level of a beverage is defined as the sweetness level of sucrose being used as a standard, with the sweetness level corresponding to the sucrose concentration of a sucrose aqueous solution of the same sweetness level. For example, a sweetness level of 1 means that the sweetness level is the same as that of a 1g / 100mL sucrose aqueous solution at 20℃. In beverages containing high-sweetness sweeteners, the sweetness level can be calculated based on the conversion factor and blending ratio of the high-sweetness sweeteners used. For example, the conversion factors for the sweetness levels of high-sweetness sweeteners are 1 for sucrose, 200 for acesulfame potassium, 200 for aspartame, 600 for sucralose, and 400 for stevia.

[0014] In the flavor improvement method according to the present invention, the amount of single-distilled shochu to be contained in the alcoholic beverage should be an amount equivalent to 0.1 to 10 L / 1000 L in terms of pure alcohol. If the amount of single-distilled shochu contained in the alcoholic beverage is too small, the effect of improving the lingering sweetness characteristic of high-intensity sweeteners by adding single-distilled shochu will be insufficient. On the other hand, if the amount of single-distilled shochu contained in the alcoholic beverage is too large, the flavor of the single-distilled shochu itself will be imparted, and the aftertaste of the sweetness will actually decrease. In the flavor improvement method according to the present invention, by setting the amount of single-distilled shochu contained in the alcoholic beverage containing a high-intensity sweetener to an amount equivalent to 0.1 to 10 L / 1000 L in terms of pure alcohol, that is, by adjusting the concentration of single-distilled shochu in the alcoholic beverage to 0.01 to 1% (v / v) in terms of pure alcohol, the lingering sweetness of the alcoholic beverage can be reduced, resulting in a clean aftertaste. In the flavor improvement method according to the present invention, the amount of single-distilled shochu to be included in an alcoholic beverage containing a high-sweetness sweetener is preferably 0.1 to 8 L / 1000 L in terms of pure alcohol, more preferably 0.1 to 5 L / 1000 L, even more preferably 0.8 to 2.5 L / 1000 L, and even more preferably 0.8 to 1.5 L / 1000 L.

[0015] In the flavor improvement method according to the present invention, the pot still to be added to the alcoholic beverage containing a high-sweetness sweetener is not particularly limited as long as it is a pot still obtained by distilling a fermented liquor. Examples of the pot still include those obtained by distilling a fermented liquor obtained by fermenting rice, wheat, sweet potato, buckwheat, millet, corn, sake lees, brown sugar, molasses, etc. using koji such as yellow koji, black koji, and white koji under normal pressure or reduced pressure. The distillation method may be continuous distillation or pot distillation. Also, two or more types of pot stills can be mixed and used. In the flavor improvement method according to the present invention, as the pot still to be added to the alcoholic beverage containing a high-sweetness sweetener, one or more types of distilled liquors selected from the group consisting of sweet potato shochu, wheat shochu, and rice shochu are preferable, and sweet potato shochu is particularly preferable. Among them, sweet potato shochu obtained by pot-distilling a fermented liquor obtained using white koji under normal pressure or reduced pressure is preferable, and more preferably sweet potato shochu obtained by pot-distilling a fermented liquor obtained using white koji under normal pressure, because a higher aftertaste improvement effect of sweetness can be obtained.

[0016] In the flavor improvement method according to the present invention, the alcoholic beverage to be improved in flavor contains alcohol (ethanol) derived from other than pot still. The alcohol other than shochu contained in the alcoholic beverage is not particularly limited as long as it is an edible alcohol, and it may be a raw material alcohol or an alcoholic beverage produced by a conventional method. The alcoholic beverage may be a distilled liquor or a fermented liquor. Examples of the distilled liquor include neutral alcohol, continuous distillation shochu, vodka (obtained by continuous distillation of fermented liquor followed by activated carbon treatment), whiskey, brandy, spirits (obtained by continuous distillation of macerated liquor), rum, gin, etc., and may be a liqueur. Examples of the fermented liquor include beer, wine, cider, etc. The alcohol other than pot still contained in the alcoholic beverage may be only one type or a combination of two or more types.

[0017] In the flavor improvement method according to the present invention, the content of alcohol other than single-distilled shochu contained in the alcoholic beverage to be improved in flavor is not particularly limited, but it is preferable that the concentration of alcohol other than single-distilled shochu is higher than the concentration of single-distilled shochu in terms of pure alcohol. In particular, the alcohol content derived from single-distilled shochu is preferably 30% (v / v) or less, more preferably 10% (v / v) or less, even more preferably 5% (v / v) or less, and still more preferably 2% (v / v) or less, in terms of pure alcohol, compared to the alcohol content derived from alcohol other than single-distilled shochu. The concentration of alcohol other than single-distilled shochu is preferably 0.4% (v / v) or more, more preferably 0.4 to 50% (v / v), even more preferably 2 to 50% (v / v), still more preferably 2 to 30% (v / v), and particularly preferably 2 to 15% (v / v) in terms of pure alcohol. Also, in the flavor improvement method according to the present invention, the alcohol concentration of the alcoholic beverage to be improved in flavor is preferably 0.5% (v / v) or more, more preferably 2% (v / v) or more, even more preferably 2 to 50% (v / v), still more preferably 2 to 30% (v / v), and particularly preferably 2 to 15% (v / v).

[0018] In the flavor improvement method according to the present invention, the Brix value of the alcoholic beverage to be improved in flavor is not particularly limited, but since low calorie content can be achieved, it is preferably 5% or less, and more preferably 2% or less. The Brix value of beverages, fruit juices, and fruits can be measured by a conventional method using a measuring device such as a refractometer (RX-7000i, manufactured by ATAGO Co., Ltd.).

[0019] In the flavor improvement method according to the present invention, the alcoholic beverage to be flavor improved may contain other ingredients in addition to a high-intensity sweetener, single-distilled shochu, and alcohol other than single-distilled shochu, as long as the effect of improving the lingering sweetness characteristic of high-intensity sweeteners by including a specific amount of single-distilled shochu is not impaired. Examples of such other ingredients include fruits, fruit peels, fruit juices, vegetables, herbs, flavorings, soft drinks, carbonated water, carbon dioxide, acidulants, sweeteners, water-soluble dietary fiber, colorings, antioxidants, foaming agents, proteins or their hydrolysates, yeast extract, and raw water.

[0020] As fruits, peels, and juices, for example, tropical fruits such as mango, kiwifruit, banana, pineapple, papaya, lychee, guava, and passionfruit; citrus fruits such as grapefruit, sweetie, lemon, lime, yuzu, sudachi, kabosu, shikwasa, orange, Satsuma mandarin, summer mandarin, Iyokan, hassaku, and hyuganatsu; and soft fruits such as peaches, plums, apples, grapes, melons, watermelons, pears, cherries, plums, strawberries, blueberries, raspberries, and blackcurrants can be prepared by conventional methods. The alcoholic beverage may contain the juice of one type of fruit, or it may contain the juice of two or more types of fruit.

[0021] When an alcoholic beverage containing a high-intensity sweetener contains fruit juice, the fruit juice may be obtained by crushing and squeezing or straining fruit to remove the skin, seeds, etc. (straight juice), concentrated straight juice (concentrated juice), diluted concentrated juice (reconstituted juice), or clear juice from which at least some insoluble components have been removed.

[0022] There are no particular restrictions on the types of vegetables and herbs that can be used. Examples of vegetables include tomatoes, bell peppers, celery, ginger, and parsley, while examples of herbs include lemongrass, sage, cinnamon, lavender, rosemary, pepper, and peppermint. You may use just one type of these vegetables or herbs, or two or more types in combination.

[0023] As for flavorings, for example, those obtained by extracting aromatic components from fruit peels with a solvent such as alcohol, or those concentrated by vacuum distillation or atmospheric distillation, can be used. In addition, various food flavorings added to beverages can be used as appropriate. These flavorings may be used individually or in combination of two or more.

[0024] Examples of acidulants include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid. These acidulants may be used individually or in combination of two or more.

[0025] Examples of sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweet-tasting amino acids, and highly sensitive sweeteners. Examples of sweet-tasting amino acids include alanine and glycine, with alanine being preferred. Examples of highly sensitive sweeteners include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose. These sweeteners may be used individually or in combination of two or more.

[0026] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not digested or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soy fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolysate, pectin, and acacia gum. These water-soluble dietary fibers may be used individually or in combination of two or more types.

[0027] Examples of antioxidants include sulfurous acid and vitamin C. These antioxidants may be used individually or in combination of two or more. Examples of foaming agents include soy peptides, soy saponins, alginate esters, and quillaja saponins. These foaming agents may be used individually or in combination of two or more. Examples of protein hydrolysates include soy protein hydrolysates. These protein hydrolysates may be used individually or in combination of two or more. Examples of colorants include caramel coloring and other colorants commonly used in food and beverages. These colorants may be used individually or in combination of two or more.

[0028] The flavor improvement method according to the present invention can be carried out by using a high-intensity sweetener, single-distilled shochu, and alcohol other than single-distilled shochu as raw materials, and by adding an amount of shochu in the beverage that is equivalent to 0.1 to 10 L / 1000 L in terms of pure alcohol, thereby producing an alcoholic beverage containing a high-intensity sweetener. The flavor improvement method according to the present invention makes it possible to produce an alcoholic beverage containing a high-intensity sweetener and single-distilled shochu, wherein the concentration of the single-distilled shochu is 0.01 to 1% (v / v) in terms of pure alcohol. The alcoholic beverage produced by the flavor improvement method according to the present invention preferably has an alcohol concentration of 0.5% (v / v) or more and an extract concentration in the beverage of 10% (w / w) or less, and more preferably has an alcohol concentration of 0.5% (v / v) or more and an extract concentration in the beverage of 2% (w / w) or less.

[0029] One method for producing an alcoholic beverage with improved flavor according to the flavor improvement method of the present invention is, for example, a method of mixing each ingredient (preparation method). The order in which the ingredients are mixed is not particularly limited. All ingredients may be added to the raw water at the same time, or the ingredients may be added sequentially, such as adding the remaining ingredients after dissolving the ingredients added first. Alternatively, for example, solid ingredients (e.g., powder or granular) and alcohol may be mixed with the raw water, or the solid ingredients may be prepared as an aqueous solution beforehand, and these aqueous solutions, alcohol, and raw water as needed may be mixed. Furthermore, heated ingredients may be added to the raw water, or the prepared preparation may be heated.

[0030] If insoluble matter is present in the prepared solution, it is preferable to remove the insoluble matter from the solution, such as by filtration. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art, 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.

[0031] For example, a sparkling fruit juice-containing alcoholic beverage can be produced by using carbonated water or effervescent soft drinks such as cider or ramune as raw materials. Alternatively, a sparkling fruit juice-containing alcoholic beverage can be produced by preparing a mixture of all raw materials except carbon dioxide, and then introducing carbon dioxide into this mixture. The introduction of carbon dioxide can be carried out by conventional methods. [Examples]

[0032] 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.

[0033] [Sensory evaluation] In subsequent experiments, sensory evaluations of the lingering sweetness were conducted by six trained panelists, and the average of all panelists' scores was used as the evaluation score for the subject.

[0034] Unless otherwise specified, the evaluation criteria for the lingering sweetness were as follows. Rating 1: The sweetness lingers very weakly. Rating 2: The sweetness doesn't linger. Rating 3: The sweetness doesn't linger very well. Rating 4: The sweetness lingers strongly. Rating 5: The sweetness lingers very strongly.

[0035] [Reference example 1] The lingering sweetness of aspartame and sucralose was investigated. High-fructose corn syrup was used as a comparison. Specifically, first, a beverage was prepared using raw material alcohol, water, various sweeteners, and citric acid, with an alcohol concentration of 5% (v / v), a sweetness level of 6, and a citric acid concentration of 0.1% (w / w).

[0036] [Table 1]

[0037] The lingering sweetness of each prepared beverage was examined by sensory evaluation. The results are shown in Table 1. The high-intensity sweeteners aspartame and sucralose had a strong lingering sweetness, leaving a sweet taste in the mouth long after drinking, which was unpleasant.

[0038] [Example 1] In particular, the effects of adding shochu to alcoholic beverages containing sucralose, which had a strong lingering sweetness, were investigated. The shochu used were: sweet potato shochu with an alcohol concentration of 25% (v / v), obtained by single atmospheric distillation of brewed alcohol made from sweet potatoes and white koji; rice shochu with an alcohol concentration of 25% (v / v), obtained by single atmospheric distillation of brewed alcohol made from rice and white koji; and barley shochu with an alcohol concentration of 25% (v / v), obtained by single atmospheric distillation of brewed alcohol made from barley and white koji.

[0039] First, an alcoholic beverage (reference beverage) was prepared using raw material alcohol, sucralose, and citric acid, with an alcohol concentration of 5% (v / v), a sweetness level of 6, and a citric acid concentration of 0.1% (w / w). To this reference beverage, shochu was added in an amount equivalent to 0.5 L / 1000 L of pure alcohol, to prepare an alcoholic beverage with a shochu-derived alcohol concentration of 0.05% (v / v).

[0040] Sensory evaluation of the lingering sweetness of each beverage was conducted in the same manner as in Reference Example 1. The evaluation results are shown in Table 2. As a result, regardless of the type of shochu, beverages 1-1 to 1-3 (where the ratio of alcohol derived from shochu to alcohol derived from raw material is 1% (v / v) in terms of pure alcohol equivalent) to which single-distilled shochu was added had a weaker lingering sweetness than beverage 1-0 (the standard beverage without added shochu), resulting in an improved finish and a cleaner taste. In particular, beverage 1-3, to which sweet potato shochu was added, had the weakest lingering sweetness, confirming that sweet potato shochu had the greatest effect in improving the lingering sweetness.

[0041] [Table 2]

[0042] [Example 2] In this study, we investigated the effect of sweet potato shochu on improving the aftertaste of sucralose-containing alcoholic beverages, as confirmed in Example 1. The following types of sweet potato shochu were used: 25% (v / v) alcohol shochu obtained by single atmospheric distillation of a brewed liquor made from sweet potatoes and white koji (white koji atmospheric distilled sweet potato shochu); 25% (v / v) alcohol shochu obtained by single vacuum distillation of a brewed liquor made from sweet potatoes and white koji (white koji vacuum distilled sweet potato shochu); 25% (v / v) alcohol shochu obtained by single atmospheric distillation of a brewed liquor made from sweet potatoes and black koji (black koji atmospheric distilled sweet potato shochu); and 25% (v / v) alcohol shochu obtained by single vacuum distillation of a brewed liquor made from sweet potatoes and black koji (black koji vacuum distilled sweet potato shochu). The white koji vacuum distilled sweet potato shochu is the same as the sweet potato shochu used in Example 1.

[0043] First, an alcoholic beverage (reference beverage) was prepared using raw material alcohol, sucralose, and citric acid, with an alcohol concentration of 5% (v / v), a sweetness level of 6, and a citric acid concentration of 0.1% (w / w). To this reference beverage, shochu was added in an amount equivalent to 0.5 L / 1000 L of pure alcohol, to prepare an alcoholic beverage with a shochu-derived alcohol concentration of 0.05% (v / v).

[0044] [Table 3]

[0045] Sensory evaluation was conducted for each beverage. The results are shown in Table 3. The results showed that beverages 2-1 to 2-4 (with a ratio of shochu-derived alcohol to raw material-derived alcohol of 1% (v / v) in terms of pure alcohol equivalent) all had a weaker sweetness aftertaste than the standard beverage. This confirmed that sweet potato shochu, regardless of the type of koji used in its production or the distillation method, exhibits an effect of improving sweetness aftertaste with high-intensity sweeteners. Sweet potato shochu obtained by atmospheric distillation tended to have a greater effect of improving sweetness aftertaste than sweet potato shochu obtained by reduced-pressure distillation. Furthermore, all beverages 2-1 to 2-4 were very palatable alcoholic beverages, with little noticeable sweet potato shochu characteristics.

[0046] [Example 3] This study investigated whether adding shochu to alcoholic beverages containing fruit juice could improve the lingering sweetness due to the high-intensity sweetener. The same shochu used was the same white koji reduced-pressure distilled sweet potato shochu used in Examples 1 and 2.

[0047] As fruit juice-containing alcoholic beverages, three types of grape juice-containing alcoholic beverages A-C with different alcohol raw materials and one type of peach juice-containing alcoholic beverage D were used. All of the grape juice-containing alcoholic beverages had an alcohol concentration of 9% (v / v), an extract concentration of less than 2% (w / w), 2% grape juice (w / w), and a sweetness level of 6, and contained acesulfame potassium, aspartame-L-phenylalanine compound, and sucralose as sweeteners. Grape juice-containing alcoholic beverage A contained neutral alcohol as the alcohol raw material, grape juice-containing alcoholic beverage B contained continuously distilled shochu as the alcohol raw material, and grape juice-containing alcoholic beverage C contained vodka as the alcohol raw material. The peach juice-containing alcoholic beverage had an alcohol concentration of 9% (v / v), an extract concentration of less than 2% (w / w), peach juice content of 1.2% (w / w), and a sweetness level of 7. It contained vodka as the alcoholic ingredient and acesulfame potassium and sucralose as sweeteners.

[0048] Grape juice-containing alcoholic beverages A-C and peach (white peach) juice-containing alcoholic beverage D were each supplemented with an amount of sweet potato shochu equivalent to 0.1-50 L / 1000 L of pure alcohol, to prepare fruit juice-containing alcoholic beverages in which the alcohol concentration derived from sweet potato shochu was as shown in Table 4 or 5.

[0049] Sensory evaluations were conducted on the lingering sweetness and shochu (Japanese distilled spirit) characteristics of each beverage. A fruit juice-containing alcoholic beverage without added shochu was used as the reference beverage. For comparison, a carbonated beverage without sweeteners (a carbonated beverage with an alcohol concentration of 9% (v / v) that does not contain sweeteners or acidulants) was also similarly evaluated. The sensory evaluations were conducted according to the following evaluation criteria.

[0050] The evaluation criteria for the lingering sweetness were as follows: Rating 1: The sweetness lingers less than the standard. Rating 2: The sweetness lingers slightly less than the standard. Rating 3: Equivalent to the standard. Rating 4: The sweetness lingers slightly more than the standard. Rating 5: The sweetness lingers more than the standard.

[0051] The evaluation criteria for the shochu-like quality were as follows: Rating 0: I don't detect any shochu flavor. Rating 1: You can taste the shochu, but it's quite weak. Rating 2: The shochu flavor is weak. Rating 3: The shochu flavor is clearly noticeable, but not to the point of detracting from the beverage's taste. Rating 4: It has a strong shochu (Japanese distilled spirit) flavor. Rating 5: The shochu flavor is quite strong.

[0052] The evaluation criteria for the overall assessment of beverages were as follows: Rating 1: Worse than the standard. Rating 2: Slightly below average. Rating 3: Equivalent to the standard. Rating 4: Slightly better than the standard. Rating 5: Better than the standard.

[0053] [Table 4]

[0054] [Table 5]

[0055] [Table 6]

[0056] [Table 7]

[0057] Tables 4-7 show the results of the sensory evaluation of each beverage. Beverages 3-1-3-3, 4-1-4-3, 5-1-5-3, and 6-1-6-3 (where the ratio of alcohol derived from single-distilled shochu to alcohol derived from other alcohols was 0.1-0.9% (v / v) in terms of pure alcohol) had a weaker lingering sweetness and a cleaner aftertaste compared to the standard beverage (a fruit juice-containing alcoholic beverage without added shochu). Furthermore, the shochu flavor was not very noticeable in any of these beverages, making them highly palatable fruit juice-containing alcoholic beverages. In contrast, beverages 3-4, 4-4, 5-4, and 6-4, which had 50L of added sweet potato shochu per 1000L, had a strong shochu flavor, a stronger lingering sweetness than the standard beverage, and a worse aftertaste. These results show that even in fruit juice-containing alcoholic beverages, the lingering sweetness caused by high-intensity sweeteners can be reduced by including an appropriate amount of sweet potato shochu.

[0058] [Example 4] This study investigated whether adding shochu to alcoholic beverages containing fruit juice and low alcohol content could improve the lingering sweetness due to the high-intensity sweetener. The same shochu used was the same white koji reduced-pressure distilled sweet potato shochu used in Examples 1 and 2.

[0059] As a fruit juice-containing alcoholic beverage, we used grape juice-containing alcoholic beverage E, which had an alcohol concentration of 0.5% (v / v), an extract concentration of 7.7% (w / w), 2% grape juice (w / w), and a sweetness level of 6. Grape juice-containing alcoholic beverage E contained neutral alcohol as the alcohol raw material and contained acesulfame potassium, aspartame-L-phenylalanine compound, and sucralose as sweeteners.

[0060] To a grape juice-containing alcoholic beverage E, sweet potato shochu was added in an amount equivalent to 0.1 to 50 L / 1000 L of pure alcohol to prepare a grape juice-containing alcoholic beverage in which the alcohol concentration derived from sweet potato shochu was as shown in Table 8. Sensory evaluations were conducted on the lingering sweetness and shochu (Japanese distilled spirit) characteristics of each beverage in the same manner as in Example 3. Grape juice-containing alcoholic beverage E, which did not contain shochu, was used as the reference beverage. For comparison, the unsweetened carbonated beverage used in Example 3 was also evaluated in the same manner.

[0061] [Table 8]

[0062] Table 8 shows the results of the sensory evaluation of each beverage. Beverages 7-1 to 7-3, which had an amount of sweet potato shochu added equivalent to 0.1 to 0.8 L / 1000 L in pure alcohol terms (the ratio of alcohol derived from single-distilled shochu to alcohol derived from other alcohols was 2 to 16% (v / v) in pure alcohol terms), had a weaker lingering sweetness and a cleaner aftertaste compared to the standard beverage (a grape juice-containing alcoholic beverage without added shochu). Furthermore, the taste of sweet potato shochu was not very noticeable in any of these beverages, making them highly palatable fruit juice-containing alcoholic beverages. In contrast, beverage 7-4, which had an amount of sweet potato shochu added of 50 L / 1000 L, had a strong sweet potato shochu taste, a stronger lingering sweetness than the standard beverage, and a worse aftertaste. These results show that even in fruit juice-containing alcoholic beverages with low alcohol concentrations, the lingering sweetness caused by high-intensity sweeteners can be reduced by including an appropriate amount of sweet potato shochu.

Claims

1. A method for improving the flavor of an alcoholic beverage, characterized by adding an amount of single-distilled shochu equivalent to 0.1 to 0.8 L / 1000 L in terms of pure alcohol to an alcoholic beverage containing a high-intensity sweetener and an alcohol other than single-distilled shochu.

2. The method for improving the flavor of an alcoholic beverage according to claim 1, which reduces the lingering sweetness characteristic of the high-intensity sweetener in the alcoholic beverage.

3. The method for improving the flavor of an alcoholic beverage according to claim 1 or 2, wherein the high-intensity sweetener is one or more selected from the group consisting of aspartame and sucralose.

4. The method for improving the flavor of an alcoholic beverage according to any one of claims 1 to 3, wherein the single-distilled shochu is sweet potato shochu.

5. The method for improving the flavor of an alcoholic beverage according to claim 4, wherein the sweet potato shochu is obtained by distilling a brewed alcoholic beverage using white koji at atmospheric pressure.

6. A method for improving the flavor of an alcoholic beverage according to any one of claims 1 to 5, wherein the alcohol concentration is 0.5% (v / v) or higher.

7. A method for improving the flavor of an alcoholic beverage according to any one of claims 1 to 6, wherein the sweetness level is 1 to 30.

8. The method for improving the flavor of an alcoholic beverage according to any one of claims 1 to 7, wherein the alcoholic beverage further contains fruit juice.

9. A method for improving the flavor of an alcoholic beverage according to any one of claims 1 to 8, wherein the Brix value of the alcoholic beverage is 2% or less.

10. It is made from a high-intensity sweetener, single-distilled shochu, and alcohol other than single-distilled shochu. A method for producing an alcoholic beverage, characterized by containing the aforementioned shochu in an amount equivalent to 0.1 to 0.8 L / 1000 L in terms of pure alcohol.

11. It contains a high-intensity sweetener, single-distilled shochu, and alcohol other than single-distilled shochu. The alcohol concentration is 0.5% (v / v) or higher. The concentration of the aforementioned single-distilled shochu is 0.01 to 0.08% (v / v) in terms of pure alcohol. An alcoholic beverage in which the alcohol content derived from the single-distilled shochu is 10% (v / v) or less of the alcohol content derived from alcohols other than the single-distilled shochu, in terms of pure alcohol.

12. The alcoholic beverage according to claim 11, wherein the single-distilled shochu is sweet potato shochu, and the high-sweetness sweetener is one or more selected from the group consisting of aspartame and sucralose.

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