Alcoholic beverage, method for manufacturing an alcoholic beverage, and method for improving the flavor of an alcoholic beverage.

Abstract

To provide an alcoholic beverage with an energy drink feeling enhanced, a production method of an alcoholic beverage, and a flavor improving method of an alcoholic beverage for enhancing an energy drink feeling.SOLUTION: An alcoholic beverage according to the invention has a content of methyl salicylate of 0.05 ppm or more. Preferably, the alcoholic beverage has a sugar / acid ratio of 5.00-20.00. A production method of the alcoholic beverage includes a step for making the content of methyl salicylate 0.05 ppm or more. A flavor improving method of the alcoholic beverage enhances an energy drink feeling and includes a step for making the content of methyl salicylate 0.05 ppm or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Regarding alcoholic beverages containing alcohol, various inventions focusing on flavor have been created to date.

[0003] For example, Patent Document 1 discloses an alcoholic beverage or alcohol-flavored beverage containing acesulfame potassium, which contains at least one polysaccharide selected from the group consisting of starch, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, soybean polysaccharides, guar gum, gum arabic, agar, carrageenan, polydextrose, and indigestible dextrin, wherein the acesulfame potassium content (A) is 0.005 to 0.60 g / L, and the total content of the polysaccharides (B) is 0.001 to 0.8 g / L. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2018-088867 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] The invention described in Patent Document 1 aims to improve the quality of sweetness in beverages and to create beverages with superior sweetness and palatability. Patent Document 1 proposes an alcoholic beverage containing a predetermined amount of polysaccharides while also containing acesulfame potassium.

[0006] On the other hand, considering the increasing demand for energy drinks, the inventors thought that if they could impart and enhance the feeling of an energy drink to an alcoholic beverage, they could create a product with a unique flavor that had never existed before.

[0007] Therefore, the object of the present invention is to provide an alcoholic beverage with an enhanced energy drink feel, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage to enhance its energy drink feel. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) It contains plum juice, has an acidity of 0.35-0.60 w / v%, a sugar-acid ratio of 12.00-16.00, and an alcohol content of 3-8 v / v%. The methyl salicylate content is 0.10~1.50 pp m A certain alcoholic beverage. ( 2 ) The above, wherein the content of isoamyl acetate is 0.10 ppm or more. 1 The listed alcoholic beverages. ( 3 ) The above 1 has a perillaldehyde content of 1.00 ppm or more. or the above 2 Alcoholic beverages as listed. ( 4 ) It contains plum juice, has an acidity of 0.35-0.60 w / v%, a sugar-acid ratio of 12.00-16.00, and an alcohol content of 3-8 v / v%. The methyl salicylate content 0.10~1.50 pp m and A method for producing an alcoholic beverage, which includes the following steps. ( 5 ) A method for enhancing the flavor of an alcoholic beverage to increase its energy drink feel, It contains plum juice, has an acidity of 0.35-0.60 w / v%, a sugar-acid ratio of 12.00-16.00, and an alcohol content of 3-8 v / v%. The methyl salicylate content 0.10~1.50 pp m and A method for improving the flavor of an alcoholic beverage, including the process of [doing something]. [Effects of the Invention]

[0009] The alcoholic beverage according to the present invention has an enhanced energy drink feel. The method for manufacturing an alcoholic beverage according to the present invention can produce an alcoholic beverage with enhanced energy drink flavor. The method for improving the flavor of an alcoholic beverage according to the present invention can enhance the energy drink flavor.

Embodiments for Carrying Out the Invention

[0010] Hereinafter, embodiments (the present embodiments) for implementing an alcoholic beverage, a method for manufacturing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage according to the present invention will be described.

[0011] [Alcoholic Beverage] The alcoholic beverage according to the present embodiment is a beverage containing methyl salicylate, and may further contain isoamyl acetate or perillyl aldehyde. Here, an alcoholic beverage is a beverage containing alcohol and is not limited to a specific type of beverage. For example, a chu-hi taste beverage can be mentioned. And a chu-hi taste beverage is a beverage presenting a taste like chu-hi, that is, a beverage flavor-designed so that the flavor of chu-hi can be felt. Note that the flavor of chu-hi includes flavors such as sour and cocktail. However, the alcoholic beverage according to the present embodiment is preferably a beverage presenting a balance between a predetermined sweetness and sourness, that is, a beverage having a sugar-acid ratio within a predetermined range. And, since the alcoholic beverage according to the present embodiment has an enhanced energy drink flavor by containing methyl salicylate and the like as described later, it is preferably applied to an alcoholic beverage with an energy drink taste (a beverage flavor-designed so that an energy drink taste can be felt). Also, for example, when plum juice or the like is contained in the alcoholic beverage according to the present embodiment, it becomes an alcoholic beverage with a plum taste (including the taste of dried plums) (a beverage flavor-designed so that a plum taste can be felt). Hereinafter, each element constituting the alcoholic beverage according to the present embodiment will be described.

[0012] (Methyl Salicylate) Methyl salicylate is the methyl ester of salicylic acid, which is represented by the chemical formula C8H8O3. The inventor has found that by including methyl salicylate in an alcoholic beverage, the energy drink feeling can be enhanced. The inventor has also found that by including methyl salicylate in an alcoholic beverage, the caramel-like sweetness can be enhanced.

[0013] The content of methyl salicylate is preferably 0.05 ppm or more, more preferably 0.08 ppm or more, 0.10 ppm or more, 0.20 ppm or more, 0.30 ppm or more, 0.40 ppm or more, 0.50 ppm or more. By the content of methyl salicylate being above a predetermined value, the energy drink feeling and the caramel-like sweetness can be enhanced. The content of methyl salicylate is preferably 3.00 ppm or less, more preferably 2.00 ppm or less, 1.50 ppm or less, 1.20 ppm or less, 1.00 ppm or less, 0.80 ppm or less, 0.60 ppm or less. By the content of methyl salicylate being below a predetermined value, it is possible to avoid a situation where the overall evaluation deteriorates while exerting the desired effects (enhancement of the energy drink feeling, enhancement of the caramel-like sweetness). In this specification, the unit "ppm" is synonymous with "mg / L".

[0014] The content of methyl salicylate in an alcoholic beverage can be measured, for example, by appropriately diluting a sample and using the Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method.

[0015] (Isoamyl acetate) Isoamyl acetate is a type of carboxylic acid ester represented by the chemical formula C7H 14 O2. The inventors have discovered that by adding isoamyl acetate to an alcoholic beverage containing methyl salicylate, the energy drink sensation enhanced by methyl salicylate can be further strengthened. Furthermore, the inventors have also discovered that by adding isoamyl acetate to an alcoholic beverage containing methyl salicylate, the caramel-like sweetness, tropical sweetness, and refreshing acidity can be enhanced.

[0016] The isoamyl acetate content is preferably 0.10 ppm or more, and more preferably 0.20 ppm or more, 0.50 ppm or more, 0.80 ppm or more, 1.00 ppm or more, 1.30 ppm or more, 1.50 ppm or more, 1.80 ppm or more, and 2.00 ppm or more. By having an isoamyl acetate content above a predetermined value, the energy drink feel can be further enhanced, as well as the caramel-like sweetness, tropical sweetness, and refreshing acidity can be increased. The isoamyl acetate content is preferably 5.00 ppm or less, and more preferably 4.00 ppm or less, 3.50 ppm or less, 3.20 ppm or less, 3.00 ppm or less, and 2.50 ppm or less. By keeping the isoamyl acetate content below a predetermined value, it is possible to achieve the desired effects (enhancement of energy drink feel, enhancement of caramel-like sweetness, enhancement of tropical sweetness, enhancement of refreshing acidity) while avoiding a decrease in the overall evaluation.

[0017] The isoamyl acetate content of alcoholic beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) after appropriately diluting the sample.

[0018] (Perillaldehyde) Perillaldehyde is a chemical compound with the chemical formula C 10 H 14 It is a type of monoterpene represented by O. The inventors have found that by adding perillaldehyde to an alcoholic beverage containing methyl salicylate, the refreshing acidity can be significantly enhanced, resulting in a very favorable overall evaluation.

[0019] The perillaldehyde content is preferably 1.00 ppm or more, and more preferably 3.00 ppm or more, 5.00 ppm or more, 8.00 ppm or more, 9.00 ppm or more, and 10.00 ppm or more. By having a perillaldehyde content above a predetermined value, the refreshing acidity can be significantly enhanced. The perillaldehyde content is preferably 15.00 ppm or less, more preferably 13.00 ppm or less, 12.00 ppm or less, and 11.00 ppm or less. By keeping the perillaldehyde content below a predetermined value, it is possible to achieve the effect of enhancing the refreshing acidity while avoiding a situation where the energy drink feel is significantly reduced.

[0020] The perillaldehyde content of alcoholic beverages can be measured, for example, by diluting the sample appropriately and using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0021] (sugar acid ratio) The sugar-acid ratio of the alcoholic beverage according to this embodiment serves as an indicator of the overall balance of the beverage's flavor and as an indicator for identifying the flavor of the alcoholic beverage that is targeted to enhance the energy drink feel. The sugar-acid ratio is preferably 5.00 or higher, and more preferably 8.00 or higher, 10.00 or higher, 11.00 or higher, 12.00 or higher, 13.00 or higher, and 13.42 or higher. Furthermore, the sugar-acid ratio is more preferably 20.00 or lower, 18.00 or lower, 16.00 or lower, and 15.00 or lower. By having the sugar-acid ratio within the predetermined range, the flavor profile of the alcoholic beverage intended to enhance the energy drink feel becomes clear. By including the aforementioned methyl salicylate in an alcoholic beverage with the predetermined sugar-acid ratio, the effects of enhancing the energy drink feel can be more reliably achieved. In this specification, "sugar-acid ratio" refers to the value calculated as "extract content (w / v%) / acidity (w / v%)".

[0022] (acidity) The acidity (acidity in terms of citric acid) of the alcoholic beverage according to this embodiment is sufficient if the sugar-acid ratio is within a predetermined range, for example, as follows. The acidity is preferably 0.10 w / v% or higher, more preferably 0.30 w / v% or higher, 0.35 w / v% or higher, 0.40 w / v% or higher, and 0.45 w / v% or higher. Furthermore, the acidity is preferably 2.00 w / v% or lower, more preferably 1.50 w / v% or lower, 1.00 w / v% or lower, 0.70 w / v% or lower, 0.60 w / v% or lower, and 0.50 w / v% or lower.

[0023] In this specification, acidity (acidity in terms of citric acid: the value of acidity converted to the equivalent amount of citric acid) can be determined by the method specified in the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, the beverage can be neutralized by titration with a sodium hydroxide solution (0.1 mol / L), and the acidity can be calculated using the "titration volume (ml)" of sodium hydroxide solution required in the neutralization titration, the "weight (g)" of the beverage used in the titration, and a constant "0.0064" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution). Furthermore, the acidity can be adjusted using the acidulants described later.

[0024] (extract) The extract content (extract amount) of the alcoholic beverage according to this embodiment is sufficient as long as the sugar-acid ratio is within a predetermined range, for example, as follows. The extract content is preferably 1.00 w / v% or more, more preferably 2.00 w / v% or more, 3.00 w / v% or more, 4.00 w / v% or more, 5.00 w / v% or more, and 6.00 w / v% or more. Furthermore, the extract content is preferably 10.00 w / v% or less, more preferably 9.50 w / v% or less, 9.00 w / v% or less, and 8.00 w / v% or less.

[0025] Furthermore, "extract" refers to the non-volatile components contained in a beverage, and "extract content" is the number of grams of non-volatile components contained in 100 cubic centimeters of the original volume at a temperature of 15 degrees Celsius (Article 3 of the Liquor Tax Law). The extract content of an alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan.

[0026] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. Any alcohol that is suitable for consumption is acceptable, and there are no limitations on the type, manufacturing method, or raw materials, as long as the effects of the present invention are not hindered. However, whiskey, brandy, spirits (such as gin, vodka, rum, and other spirits, as well as raw material alcohols), liqueurs, shochu, and even brewed alcoholic beverages such as sake, fruit wine, and beer can be used. In this specification, unless otherwise specified, "alcohol" refers to ethanol.

[0027] (Alcohol content) The lower limit of the alcohol content of the alcoholic beverage according to this embodiment is not particularly limited, but for example, it could be 1v / v% or more, 2v / v% or more, 3v / v% or more, or 5v / v% or more. Similarly, the upper limit of the alcohol content is not particularly limited, but for example, it could be 12v / v% or less, 10v / v% or less, 8v / v% or less, or 6v / v% or less. The alcohol content can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 3 sake 3-4% alcohol (vibrating densitometer / gas chromatograph analysis method).

[0028] (Foaming property) The alcoholic beverage according to this embodiment is preferably a foaming one containing carbon dioxide gas, that is, a carbonated beverage. Here, the foaming property in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg / cm 2 or more, preferably 1.0 kg / cm 2 or more, more preferably 1.5 kg / cm 2 or more, 2.0 kg / cm 2 or more, 2.5 kg / cm 2 or more is even more preferable, and preferably 5.0 kg / cm 2 or less, more preferably 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, 3.0 kg / cm 2 or less is even more preferable. The gas pressure can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 8-3 gas pressure.

[0029] (Others) The alcoholic beverage according to this embodiment may contain, and may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate), which are normally added to beverages, as long as the desired effects of the present invention are not inhibited. As sweeteners, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. As high-intensity sweeteners, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc., can be used. As flavorings, for example, various fruit flavors can be used. As acidulants, for example, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, etc. As salts, for example, sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum hydrolysate, etc. can be used. Furthermore, the aforementioned raw materials can be those that are generally available on the market.

[0030] (fruit juice) The alcoholic beverage according to this embodiment may contain fruit juice (juice squeezed from fruit). The fruit from which the juice is derived is not particularly limited as long as it is a conventionally known fruit, but in the case of a plum-flavored beverage, plum is naturally preferred. While there are no particular limitations on the fruit juice content (converted to fruit juice percentage), examples include 1% or more, 3% or more, 5% or more, 10% or less, 8% or less, and 6% or less.

[0031] The fruit juice content can be calculated using the following formula: "Fruit juice content (converted to fruit juice percentage) % (specifically, w / w%)" = "Amount of fruit juice added per 100g of beverage (g)" × "Concentration ratio" / 100g × 100. Here, when calculating the "concentration ratio" (the relative concentration ratio of the fruit juice when straight fruit juice is considered 100%), the JAS standard is followed. For example, if plum juice with an acidity of 7% is used, according to Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), the standard acidity of plums is 3.5%, so this plum juice becomes 2x concentrated plum juice.

[0032] (Bottled alcoholic beverages) The alcoholic beverage according to this embodiment can be provided in various containers. By filling the alcoholic beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any airtight container is acceptable, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers, PET bottles, paper containers, and pouch containers can also be used. There are no particular limitations on the container's capacity; any currently available containers can be used. However, metal containers are preferred because they completely block gas, moisture, and light, and maintain stable quality at room temperature for extended periods.

[0033] As described above, the alcoholic beverage according to this embodiment has an enhanced energy drink feel. Furthermore, the alcoholic beverage according to this embodiment exhibits enhanced caramel-like sweetness, tropical sweetness, and refreshing acidity, resulting in a favorable overall evaluation.

[0034] [Method of manufacturing alcoholic beverages] Next, the method for producing an alcoholic beverage according to this embodiment will be described. The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0035] In the mixing process, water, methyl salicylate, isoamyl acetate, perillaldehyde, alcohol, additives, etc., are added to a mixing tank as appropriate to produce the mixed liquid. In this mixing process, the raw materials should be mixed and adjusted so that the content of methyl salicylate, isoamyl acetate, and perillaldehyde falls within the predetermined ranges mentioned above.

[0036] Then, in the post-processing stage, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed. Furthermore, the filtration process in the post-processing stage can be carried out using a general filter or strainer. While plate sterilization is preferred for the sterilization process in the post-processing stage from the viewpoint of processing speed, other methods that can perform a similar process are acceptable without limitation. The filling process in the post-processing stage is preferably carried out in a cleanroom maintaining a level of cleanliness typically used in beverage manufacturing. Finally, the order of each process in the post-processing stage is not particularly limited.

[0037] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing RTD beverages and the like.

[0038] As described above, the method for producing alcoholic beverages according to this embodiment makes it possible to produce alcoholic beverages with an enhanced energy drink feel. Furthermore, according to the method for producing alcoholic beverages of this embodiment, it is possible to produce alcoholic beverages in which caramel-like sweetness, tropical sweetness, and refreshing acidity are enhanced, and which have a good overall evaluation.

[0039] [Methods for improving the flavor of alcoholic beverages] Next, a method for improving the flavor of an alcoholic beverage according to this embodiment will be described. The method for improving the flavor of an alcoholic beverage according to this embodiment is a method for enhancing the flavor of an energy drink, and involves adding methyl salicylate or the like to the alcoholic beverage. The content of each component is the same as the values ​​explained above in the section on "Alcoholic Beverages."

[0040] As described above, the method for improving the flavor of alcoholic beverages according to this embodiment can enhance the energy drink feel. Furthermore, according to the method for improving the flavor of alcoholic beverages as described in this embodiment, it is possible to enhance caramel-like sweetness, tropical sweetness, and refreshing acidity, resulting in a good overall evaluation. [Examples]

[0041] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0042] [Preparing the sample] For each sample in Table 1, a sample (chuhai-flavored beverage) was prepared by appropriately mixing vodka, concentrated plum juice, fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, L-ascorbic acid, methyl salicylate, isoamyl acetate, perillaldehyde, carbonated water, and purified water in the quantities shown in the table. Note that the gas pressure (total pressure) of each sample in Table 1 at 20°C is 2.1 kg / cm². 2 That was the case.

[0043] [Exam Content] For each sample produced using the method described above, four trained panelists with discriminatory abilities scored each sample on a 9-point scale from 1 to 9 for "caramel-like sweetness," "tropical sweetness," "medicinal taste," "refreshing acidity," and "energy drink taste," and the average score was calculated. For the "overall evaluation," each panelist scored each sample on a 5-point scale from 1 to 5, and the average score was calculated. All evaluations were based on tasting the samples.

[0044] (Caramel-like sweetness: Evaluation criteria) The evaluation of caramel-like sweetness (indicated in the table as "a sweetness with a slight bitterness reminiscent of caramel") was based on a baseline of 5 points for sample 1-0, with 1 point for "weak caramel-like sweetness" and 9 points for "strong caramel-like sweetness." A higher score indicates a stronger caramel-like sweetness, which is considered more desirable.

[0045] Here, "caramel-like sweetness," as shown in the table, refers to a sweetness that has a slight bitterness and is reminiscent of caramel.

[0046] (Tropical sweetness: Evaluation criterion) The evaluation of tropical sweetness was based on a baseline of 5 points for Sample 1-0, with 1 point indicating "weak tropical sweetness" and 9 points indicating "strong tropical sweetness." A higher score indicates a stronger tropical sweetness, which is considered more desirable.

[0047] Here, "tropical sweetness" refers to a flavor profile that evokes the sweetness of tropical fruits (such as mango or pineapple).

[0048] (Medicinal feel: Evaluation criteria) The evaluation of the "medicinal feel" (indicated as "medicinal feel" or "chemical feel" in the table) was based on a baseline of 5 points for Sample 1-0, with 1 point for a "weak medicinal feel" and 9 points for a "strong medicinal feel." While the strength of the medicinal feel was assessed, no judgment of superiority or inferiority was made.

[0049] Here, "strong medicinal feel" means that there is a pungent scent that evokes the image of medicine.

[0050] (Refreshing acidity: Evaluation criterion) The refreshing acidity was evaluated using a baseline of 5 points for Sample 1-0, with 1 point indicating "weak refreshing acidity" and 9 points indicating "strong refreshing acidity." A higher score indicates a greater level of refreshing acidity, which is considered desirable.

[0051] Here, "refreshing acidity" specifically refers to an acidity that evokes the refreshing feeling of fruit.

[0052] (Energy drink feel: Evaluation criteria) The evaluation of the "energy drink feel" was based on a baseline of 5 points for Sample 1-0, with 1 point indicating a "weak energy drink feel" and 9 points indicating a "strong energy drink feel." A higher score indicates a stronger energy drink feel, which is considered more desirable.

[0053] Here, "energy drink feel" refers to the flavor profile typically associated with energy drinks, characterized by a strong yet well-balanced sweetness and acidity, a sweet aroma reminiscent of tropical fruits, and a slight medicinal note (the flavor profile is quick to develop at the beginning of consumption and quickly disappears at the end).

[0054] (Overall rating: Evaluation criteria) For the overall evaluation, no baseline score was set. Instead, a score of 1 was assigned if the overall evaluation as an alcoholic beverage was poor, and a score of 5 was assigned if the overall evaluation as an alcoholic beverage was good.

[0055] Here, "overall evaluation" refers to the assessment of the balance of flavors as an alcoholic beverage. For example, if the balance of flavors is disrupted due to a strong flavor based on a specific component, it will receive a poor evaluation.

[0056] The table shows the content and other details of each sample, as well as the results of each evaluation. The numerical values ​​and indicators for each component shown in the table represent the content and indicators in the final product. Furthermore, the plum juice content in the table is the value converted to juice percentage.

[0057] [Table 1]

[0058] (Review of results) Table 1 shows the results of varying the methyl salicylate content in samples 1-0 to 1-3. From the results of samples 1-0 to 1-3 in Table 1, it was confirmed that the score for "energy drink feel" increased when the methyl salicylate content exceeded a predetermined value. It was also confirmed that the scores for "caramel-like sweetness" and "overall evaluation" increased when the methyl salicylate content exceeded a predetermined value. However, it was also confirmed that if the methyl salicylate content was too high, the score for "refreshing acidity" decreased, and the "overall evaluation" score also decreased slightly.

[0059] Table 1 shows the results when samples 1-4 to 1-8 contain isoamyl acetate. From the results of samples 1-4 to 1-8 in Table 1, it was confirmed that adding isoamyl acetate to alcoholic beverages containing methyl salicylate not only further increased the score for "energy drink feel," but also significantly increased the score for "tropical sweetness." In particular, as is evident when comparing samples 1-5, 1-6, and 1-2 (samples with the same methyl salicylate content), it was confirmed that as the isoamyl acetate content increased, not only did the scores for "energy drink feel" and "tropical sweetness" increase, but also the scores for "caramel-like sweetness" and "refreshing acidity."

[0060] Table 1 shows the results when samples 1-9 to 1-10 contain perillaldehyde. From the results of samples 1-9 to 1-10 in Table 1, it was confirmed that adding perillaldehyde to alcoholic beverages containing methyl salicylate (and isoamyl acetate) significantly increased the score for "refreshing acidity" and also greatly increased the score for "overall evaluation." However, it was also confirmed that adding perillaldehyde slightly reduced the "energy drink feel."

Claims

1. Contains plum juice, The acidity is 0.35 to 0.60 w / v%, The sugar-acid ratio is 12.00 to 16.

00. The alcohol content is 3-8 v / v%, Alcoholic beverages containing methyl salicylate at a concentration of 0.10 to 1.50 ppm.

2. The alcoholic beverage according to claim 1, wherein the isoamyl acetate content is 0.10 ppm or more.

3. An alcoholic beverage according to claim 1 or claim 2, wherein the perillaldehyde content is 1.00 ppm or more.

4. A method for producing an alcoholic beverage, comprising the steps of: containing plum juice, having an acidity of 0.35 to 0.60 w / v%, a sugar-acid ratio of 12.00 to 16.00, an alcohol content of 3 to 8 v / v%, and a methyl salicylate content of 0.10 to 1.50 ppm.

5. A method for enhancing the flavor of an alcoholic beverage to increase its energy drink feel, A method for improving the flavor of an alcoholic beverage, comprising the steps of: adding plum juice, adjusting the acidity to 0.35 to 0.60 w / v%, adjusting the sugar-acid ratio to 12.00 to 16.00%, adjusting the alcohol content to 3 to 8 v / v%, and adjusting the methyl salicylate content to 0.10 to 1.50 ppm.

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