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

Abstract

To provide an alcohol beverage which reduces chemical feeling, a method for producing an alcohol beverage, and a method for improving the flavor of an alcohol beverage which reduces chemical feeling.SOLUTION: An alcohol beverage according to the present invention contains a Maca extract, and satisfies at least one of a content of isoamyl acetate of 0.30 ppm or more and a content of perillaldehyde of 0.50 ppm or more. A method for improving the flavor of an alcohol beverage according to the present invention is for reducing chemical feeling of an alcohol beverage containing a Maca extract, and includes a step of satisfying, for the alcohol beverage, at least one of a content of isoamyl acetate of 0.30 ppm or more and a content of perillaldehyde of 0.50 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] In recent years, with the growing health consciousness of consumers, alcoholic beverages and their manufacturing methods that take consumer health into consideration have been proposed.

[0003] For example, Patent Document 1 discloses a packaged alcoholic beverage containing vegetable juice, wherein the packaged alcoholic beverage contains 0.001 to 1 w / v% of a thickening polysaccharide relative to the total volume of the beverage. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2021-185755 [Overview of the project] [Problems that the invention aims to solve]

[0005] The invention described in Patent Document 1 focuses on nutrient-rich vegetable juice and aims to improve the unpleasant aftertaste of alcoholic beverages containing vegetable juice.

[0006] On the other hand, the inventors focused on "maca," which has been reported to have numerous beneficial effects, and wanted to provide consumers with an alcoholic beverage containing maca extract. They then conducted a detailed study on the flavor of the alcoholic beverage. During this investigation, the inventors confirmed that the combination of the maca extract flavor and the alcohol flavor enhances the "medicinal taste" (a medicinal taste derived from the maca extract), resulting in a significant decrease in the overall flavor evaluation of the alcoholic beverage.

[0007] Therefore, the object of the present invention is to provide an alcoholic beverage with reduced medicinal taste, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage that reduces medicinal taste. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) An alcoholic beverage containing maca extract, Pe The lyl aldehyde content is 0.50 ppm or higher. That is Alcoholic beverage. (2) An alcoholic beverage containing maca extract, wherein the isoamyl acetate content is 0.30 ppm or more and 5.00 ppm or less, and the alcohol contained in the alcoholic beverage is one or more selected from the group consisting of whiskey, brandy, and spirits. Alcoholic beverage. (3) The above Isoamyl acetate The content of 3.00 Sprawl below dea Before Alcoholic beverages as described in item 2. (4) An alcoholic beverage according to any one of the above 1 to 3, wherein the sugar-acid ratio is 5.00 to 20.00. (5) An alcoholic beverage according to any one of the above 1 to 4, which is a plum-flavored beverage. (6) An alcoholic beverage according to any one of items 1 to 5 above, wherein the alcohol content is 1 v / v% or more and less than 12 v / v%. (7) A method for producing an alcoholic beverage containing maca extract, Pe lialdehyde content of 0.50ppm or less Top A method for producing alcoholic beverages, including the process. (8) A method for improving the flavor of an alcoholic beverage that reduces the medicinal taste of an alcoholic beverage containing maca extract, wherein the alcoholic beverage , Pe lialdehyde content of 0.50ppm or less Top A method for improving the flavor of alcoholic beverages, including the process involved. (9) A method for producing an alcoholic beverage containing maca extract, comprising the step of ensuring that the content of isoamyl acetate is 0.30 ppm or more and 5.00 ppm or less, and that the alcohol contained in the alcoholic beverage is one or more selected from the group consisting of whiskey, brandy and spirits. (10) A method for improving the flavor of an alcoholic beverage that reduces the medicinal taste of an alcoholic beverage containing maca extract, comprising the steps of: setting the content of isoamyl acetate in the alcoholic beverage to 0.30 ppm or more and 5.00 ppm or less; and making one or more alcohols selected from the group consisting of whiskey, brandy, and spirits. [Effects of the Invention]

[0009] The alcoholic beverage according to the present invention has a reduced medicinal taste. The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with a reduced medicinal taste. The method for improving the flavor of an alcoholic beverage according to the present invention can reduce the medicinal taste of an alcoholic beverage containing maca extract.

Embodiments for Carrying Out the Invention

[0010] Hereinafter, embodiments (this embodiment) for carrying out the alcoholic beverage, the method for producing an alcoholic beverage, and the 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 this embodiment is an alcoholic beverage containing maca extract, and is a beverage containing at least one of isoamyl acetate and perillyl aldehyde. Here, the alcoholic beverage is a beverage containing alcohol, and although it is not limited to a specific type of beverage, for example, a chu-hi flavored beverage can be mentioned. And this chu-hi flavored beverage is a beverage presenting a taste like chu-hi, that is, a beverage whose flavor is 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. And since the alcoholic beverage according to this embodiment can impart a tropical and fruity sweetness by isoamyl acetate or impart sourness or acidity by perillyl aldehyde, for example, among fruit tastes, it is preferably applied to an alcoholic beverage with a plum taste (including umeboshi taste), that is, a beverage whose flavor is designed so that the plum taste can be felt. Further, since the alcoholic beverage according to this embodiment contains maca extract, it is also preferably applied to an alcoholic beverage with an energy drink taste presenting an energy drink-like flavor, that is, a beverage whose flavor is designed so that the energy drink taste can be felt. Hereinafter, each element constituting the alcoholic beverage according to this embodiment will be described.

[0012] (Maca extract) Maca (Lepidium meyenii) is a perennial plant belonging to the Brassicaceae family, and its roots have been reported to have beneficial effects such as strengthening the body, reducing stress, improving concentration, and combating fatigue. The inventors then discovered a problem: when maca extract is included in alcoholic beverages, the medicinal taste derived from the maca extract is amplified by the flavor of the alcohol.

[0013] The maca extract contained in the alcoholic beverage according to this embodiment is an extract obtained by extracting active ingredients from maca (maca root), and may be in liquid form (maca extract solution) or powder form (maca extract powder). Furthermore, since the problem of the present invention arises when maca extract is included in alcoholic beverages, the amount of maca extract is not particularly limited. For example, the amount of dried maca is 0.001 w / v% or more, 0.005 w / v% or more, 0.008 w / v% or more, 0.100 w / v% or less, 0.050 w / v% or less, 0.030 w / v% or less, and 0.010 w / v% or less. Furthermore, if the maca extract content in an alcoholic beverage is 1 w / v%, and that maca extract contains 5% dried maca, the dried maca content in the alcoholic beverage can be calculated as 0.05 w / v% (= 1 × 0.05).

[0014] (Isoamyl acetate) Isoamyl acetate is a compound with the chemical formula C7H 14 It is a type of carboxylic acid ester represented by O2. The inventors have discovered that the medicinal taste can be reduced by adding isoamyl acetate to an alcoholic beverage containing maca extract. Furthermore, the inventors have discovered that by adding isoamyl acetate to an alcoholic beverage containing maca extract, the tropical sweetness, refreshing acidity, and energy drink characteristics can be enhanced. In addition, the inventors have found that by including not only isoamyl acetate but also perillaldehyde, described below, in alcoholic beverages, it is possible not only to enhance the saltiness but also to further strengthen the effects based on isoamyl acetate (reduction of medicinal taste, enhancement of tropical sweetness, and enhancement of refreshing acidity).

[0015] The isoamyl acetate content is preferably 0.30 ppm or higher, and more preferably 0.50 ppm or higher, 0.80 ppm or higher, 1.00 ppm or higher, 1.30 ppm or higher, 1.50 ppm or higher, 1.80 ppm or higher, and 2.00 ppm or higher. A isoamyl acetate content above these predetermined values ​​reduces the medicinal taste while enhancing the tropical sweetness, refreshing acidity, and overall energy drink characteristics. The isoamyl acetate content is preferably 7.00 ppm or less, and more preferably 6.00 ppm or less, 5.00 ppm or less, 4.00 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 (reduction of medicinal taste, enhancement of tropical sweetness, enhancement of refreshing acidity, enhancement of energy drink characteristics) while avoiding a decrease in the overall evaluation. In this specification, the unit "ppm" is synonymous with "mg / L".

[0016] 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.

[0017] (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 discovered that the medicinal taste can be reduced by adding perillaldehyde to an alcoholic beverage containing maca extract. Furthermore, the inventors have also discovered that by adding perillaldehyde to an alcoholic beverage containing maca extract, the refreshing sourness and saltiness can be enhanced. In addition, the inventors have found that by including not only perillaldehyde but also the aforementioned isoamyl acetate in alcoholic beverages, it is possible to enhance not only the tropical sweetness and energy drink characteristics, but also to further strengthen the various effects based on perillaldehyde (reduction of medicinal taste, enhancement of refreshing acidity, and enhancement of saltiness).

[0018] The perillaldehyde content is preferably 0.50 ppm or higher, and more preferably 1.00 ppm or higher, 1.50 ppm or higher, 2.00 ppm or higher, 4.00 ppm or higher, 5.00 ppm or higher, 8.00 ppm or higher, and 10.00 ppm or higher. A perillaldehyde content above a predetermined value reduces the medicinal taste while enhancing the refreshing acidity and saltiness. The perillaldehyde content is preferably 12.00 ppm or less, more preferably 11.00 ppm or less, 10.50 ppm or less, and 10.20 ppm or less. By keeping the perillaldehyde content below a predetermined value, it is possible to achieve the desired effects (reduction of medicinal taste, enhancement of refreshing acidity, enhancement of saltiness) while avoiding a decrease in the overall evaluation.

[0019] 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).

[0020] (sugar acid ratio) The sugar-acid ratio of the alcoholic beverage according to this embodiment is as follows: The sugar-acid ratio is preferably 5.00 or higher, and more preferably 8.00 or higher, 10.00 or higher, 10.50 or higher, 11.00 or higher, 12.00 or higher, 13.00 or higher, and 13.27 or higher. Furthermore, the sugar-acid ratio is more preferably 20.00 or lower, 18.00 or lower, 16.00 or lower, and 15.26 or lower. By ensuring the sugar-acid ratio falls within a predetermined range, the desired effects (reduction of medicinal taste, enhancement of tropical sweetness, enhancement of refreshing acidity, enhancement of saltiness, and enhancement of energy drink characteristics) can be more reliably achieved. In this specification, "sugar-acid ratio" refers to the value calculated as "extract content (w / v%) / acidity (w / v%)".

[0021] (acidity) The acidity (acidity in terms of citric acid) of the alcoholic beverage according to this embodiment is as follows: The acidity is preferably 0.10 w / v% or higher, and 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. By having an acidity above a predetermined value, the desired effects (reduction of medicinal taste, enhancement of tropical sweetness, enhancement of refreshing sourness, enhancement of saltiness, enhancement of energy drink characteristics) can be strengthened, and by adding sourness, it is possible to create a plum-flavored or energy drink-flavored beverage. The acidity is preferably 2.00 w / v% or less, and more preferably 1.50 w / v% or less, 1.00 w / v% or less, 0.70 w / v% or less, 0.60 w / v% or less, and 0.58 w / v% or less. By keeping the acidity below a predetermined value, the balance of flavor as an alcoholic beverage can be improved.

[0022] 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.

[0023] (extract) The extract content (extract amount) of the alcoholic beverage according to this embodiment is as follows: The extract content is preferably 1.00 w / v% or higher, and more preferably 2.00 w / v% or higher, 3.00 w / v% or higher, 4.00 w / v% or higher, 5.00 w / v% or higher, and 6.00 w / v% or higher. By having an extract content above a predetermined value, the desired effects (reduction of medicinal taste, enhancement of tropical sweetness, enhancement of refreshing acidity, enhancement of saltiness, enhancement of energy drink characteristics) can be strengthened, and by adding sweetness with the extract content, a beverage with a more energy drink taste can be made. 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 8.88 w / v% or less. By keeping the extract content below a predetermined value, the balance of flavor as an alcoholic beverage can be improved.

[0024] 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.

[0025] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. The alcohol may be any alcohol that can be consumed, and as long as the effects of the present invention are not inhibited, it is not limited to the type, production method, raw materials, etc. However, whiskey, brandy, spirits (such as spirits like gin, vodka, rum, etc., and raw material alcohol, etc.), liqueurs, shochu, etc., and furthermore, brewing liquors such as sake, fruit wine, beer, etc. can be used. In this specification, unless otherwise specified, alcohol refers to ethanol.

[0026] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 1 v / v% or more, more preferably 2 v / v% or more, 3 v / v% or more, 5 v / v% or more. When the alcohol content is a predetermined value or more, the problem (medicinal taste) of the present invention becomes clearer. Although the upper limit of the alcohol content is not particularly limited, for example, it is 12 v / v% or less, 10 v / v% or less, 8 v / v% or less, 6 v / 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 content (vibrating densitometer · gas chromatograph analysis method).

[0027] (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, and preferably 5.0 kg / cm 2 or less, preferably 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, 3.0 kg / cm 2The following are preferable. Furthermore, gas pressure can be measured, for example, based on the National Tax Agency's prescribed analytical method (Instruction) 8-3 Gas Pressure.

[0028] (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.

[0029] (fruit juice) The alcoholic beverage according to this embodiment may contain fruit juice (juice extracted 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 (in terms of fruit juice percentage), it should be 1% or more, 3% or more, 5% or more, 10% or less, 8% or less, or 6% or less.

[0030] 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.

[0031] (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.

[0032] As described above, the alcoholic beverage according to this embodiment has a reduced medicinal taste. Furthermore, the alcoholic beverage according to this embodiment has enhanced tropical sweetness, refreshing acidity, saltiness, and an energy drink-like quality, resulting in a favorable overall evaluation.

[0033] [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.

[0034] In the mixing process, water, maca extract, isoamyl acetate, perillaldehyde, alcohol, additives, etc. are added to the 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 isoamyl acetate, perillaldehyde, etc., falls within the predetermined ranges mentioned above.

[0035] Then, in the post-processing stage, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed. 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 and are not limited to this. Furthermore, 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. The order of each process in the post-processing stage is not particularly limited.

[0036] 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.

[0037] As described above, the method for producing alcoholic beverages according to this embodiment makes it possible to produce alcoholic beverages with a reduced medicinal taste. Furthermore, according to the method for producing alcoholic beverages of this embodiment, it is possible to produce alcoholic beverages in which tropical sweetness, refreshing acidity, saltiness, and energy drink characteristics are enhanced, and which have a good overall evaluation.

[0038] [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 improving the flavor of an alcoholic beverage containing maca extract, which reduces the medicinal taste, and involves adding at least one of isoamyl acetate and perillaldehyde to the alcoholic beverage. The content of each component is the same as the values ​​explained above in the section on "Alcoholic Beverages."

[0039] As described above, the method for improving the flavor of alcoholic beverages according to this embodiment can reduce the medicinal taste. Furthermore, according to the method for improving the flavor of alcoholic beverages as described in this embodiment, tropical sweetness, refreshing acidity, saltiness, and the characteristics of an energy drink can be enhanced, resulting in a good overall evaluation. [Examples]

[0040] 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.

[0041] [Preparing the sample] For each of the samples in Tables 1-3, a sample (alcoholic beverage) was prepared by appropriately mixing vodka, high fructose corn syrup, anhydrous citric acid, trisodium citrate, L-ascorbic acid, maca extract (4% dried maca), isoamyl acetate, perillaldehyde, concentrated plum juice (sample 3-1 only), carbonated water, and purified water in the quantities shown in the table. The gas pressure (total pressure) of each sample in Tables 1-3 at 20°C is 2.1 kg / cm². 2 That was the case.

[0042] [Exam Content] For each sample produced using the method described above, five trained panelists with discriminatory abilities scored each sample on a 9-point scale from 1 to 9 for "tropical sweetness," "refreshing acidity," "saltiness," "energy drink-likeness," and "medicinal taste," and calculated the average score. For "overall evaluation," each panelist scored each sample on a 5-point scale from 1 to 5, and calculated the average score. All evaluations were based on tasting the samples.

[0043] (Tropical sweetness: Evaluation criteria) The evaluation of tropical sweetness (indicated as "tropical, fruity sweetness" in the table) was based on a baseline of 5 points for Sample 1-0, with 1 point for "weak tropical sweetness" and 9 points for "strong tropical sweetness." A higher score indicates a greater and more desirable tropical sweetness.

[0044] Here, "tropical sweetness" refers to a flavor profile that evokes the sweetness of tropical fruits (such as mango or pineapple).

[0045] (Refreshing acidity: Evaluation criterion) The evaluation of refreshing acidity was based on 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 emphasis on refreshing acidity, which is considered desirable.

[0046] Here, "refreshing acidity" specifically refers to an acidity that evokes the refreshing feeling of fruit.

[0047] (Saltiness: Evaluation criterion) Saltiness was evaluated using a baseline of 5 points for Sample 1-0, with 1 point representing "weak saltiness" and 9 points representing "strong saltiness." A higher score indicates increased saltiness, which is considered more desirable.

[0048] Here, "saltiness" refers not to a negative flavor, but to a positive saltiness that serves as an accent suitable for alcoholic beverages.

[0049] (Energy drink characteristics: evaluation criteria) The evaluation of "energy drink-ness" was based on a baseline of 5 points for Sample 1-0, with 1 point indicating "weak energy drink-ness" and 9 points indicating "strong energy drink-ness." A higher score indicates a greater enhancement of energy drink-ness, which is considered desirable.

[0050] Here, "energy drink-like" refers to the flavor profile typically found in energy drinks, specifically 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).

[0051] (Medicinal feel: Evaluation criteria) The evaluation of the "chemical taste" (indicated as "chemical taste, off-flavor with an unpleasant odor" in the table) was based on a baseline of 9 points for Sample 1-0, with 1 point representing a "weak chemical taste" and 9 points representing a "strong chemical taste." A lower score indicates a reduced chemical taste, which is considered preferable.

[0052] Here, "medicinal taste" refers specifically to the medicinal flavor derived from maca extract that is felt in the aftertaste, and more specifically, to a resinous, astringent taste.

[0053] (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.

[0054] Here, "overall evaluation" refers to the assessment of the balance of flavors as an alcoholic beverage. For example, if the flavor balance is disrupted due to a strong flavor based on a specific component, it will receive a poor evaluation.

[0055] 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. Note that for the sample shown in the table with a maca extract content of 0.20 w / v%, the dried maca content is 0.008 w / v% (= 0.20 × 0.04).

[0056] [Table 1]

[0057] [Table 2]

[0058] [Table 3]

[0059] (Review of results) Table 1 shows the results when the content of isoamyl acetate and perillaldehyde is varied. From the results of samples 1-0 to 1-3 in Table 1, it was confirmed that the score for "medicinal feel" decreased when the isoamyl acetate content exceeded a predetermined value. It was also confirmed that the scores for "tropical sweetness," "refreshing acidity," "energy drink-likeness," and "overall evaluation" increased when the isoamyl acetate content exceeded a predetermined value. Furthermore, from the results of samples 1-0, 1-4 to 1-6 in Table 1, it was confirmed that the score for "medicinal taste" decreased when the perillaldehyde content exceeded a predetermined value. It was also confirmed that the scores for "refreshing acidity," "saltiness," and "overall evaluation" increased when the perillaldehyde content exceeded a predetermined value. Furthermore, the results for samples 1-7 to 1-8 in Table 1 confirmed that including both isoamyl acetate and perillaldehyde significantly improved each evaluation item.

[0060] Table 2 shows the results when the extract content and acidity are varied. The results for samples 2-1 to 2-4 in Table 2 confirm that, as long as the extract content and acidity are within the specified range, the effect of reducing the chemical sensation can be effectively demonstrated, while also obtaining sufficient evaluation for other evaluation items. Furthermore, within the ranges of extract content and acidity for samples 2-1 to 2-4, it was confirmed that the higher the extract content and the higher the acidity, the better the evaluation of each evaluation item.

[0061] Table 3 shows the results when fruit juice was included. Sample 3-1 in Table 3 was obtained by adding plum juice to Sample 1-8, but no significant difference was observed in the scores for each evaluation item between the two samples. Therefore, it could be inferred that the fruit juice does not inhibit the effects of the present invention.

Claims

1. An alcoholic beverage containing maca extract, Alcoholic beverages containing 0.50 ppm or more of perillaldehyde.

2. An alcoholic beverage containing maca extract, The isoamyl acetate content is 0.30 ppm or more and 5.00 ppm or less. The alcoholic beverage in question is one or more alcoholic beverages selected from the group consisting of whiskey, brandy, and spirits.

3. The alcoholic beverage according to claim 2, wherein the content of isoamyl acetate is 3.00 ppm or less.

4. An alcoholic beverage according to any one of claims 1 to 3, wherein the sugar-acid ratio is 5.00 to 20.

00.

5. An alcoholic beverage according to any one of claims 1 to 4, which is a plum-flavored beverage.

6. An alcoholic beverage according to any one of claims 1 to 5, wherein the alcohol content is 1 v / v% or more and less than 12 v / v%.

7. A method for producing an alcoholic beverage containing maca extract, A method for producing an alcoholic beverage, comprising a step of ensuring that the perillaldehyde content is 0.50 ppm or more.

8. A method for improving the flavor of an alcoholic beverage that contains maca extract, thereby reducing the medicinal taste of the beverage. A method for improving the flavor of an alcoholic beverage, comprising the step of setting the perillaldehyde content of the aforementioned alcoholic beverage to 0.50 ppm or more.

9. A method for producing an alcoholic beverage containing maca extract, A method for producing an alcoholic beverage, comprising the steps of: setting the isoamyl acetate content to 0.30 ppm or more and 5.00 ppm or less; and making one or more alcohols selected from the group consisting of whiskey, brandy, and spirits.

10. A method for improving the flavor of an alcoholic beverage that reduces the medicinal taste of an alcoholic beverage containing maca extract, A method for improving the flavor of an alcoholic beverage, comprising the steps of: setting the isoamyl acetate content of the alcoholic beverage to 0.30 ppm or more and 5.00 ppm or less; and making the alcohol contained in the alcoholic beverage one or more selected from the group consisting of whiskey, brandy, and spirits.

Images