Citrus-flavored alcoholic beverage containing fermented fruit juice

Abstract

To provide a citrus-flavored alcoholic beverage having reduced sourness.SOLUTION: A citrus-flavored alcoholic beverage contains fermented fruit juice and has a degree of acidity of 0.1% or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a citrus-flavored alcoholic beverage containing fermented fruit juice.

Background Art

[0002] Generally, citric acid is abundantly contained in citrus fruits such as lemons and oranges (for example, 1350 mg per lemon). In citrus-flavored alcoholic beverages, the flavor is adjusted by using citrus juice or acidulants such as citric acid. However, since citric acid itself has a strong sour taste, there is a problem that it is difficult to be嗜好ally consumed as a beverage (Patent Document 1).

[0003] So far, in citric acid-containing beverages, by blending sodium succinate or sodium fumarate at a specific ratio (Patent Document 1), or by blending sodium hydrogen carbonate (sodium bicarbonate) (Patent Document 2), methods for reducing the sour taste of citric acid and thereby improving the palatability have been reported. However, the effect is not sufficient, and there is a risk that the flavor of the citric acid-containing beverage may deteriorate.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

[0005] The present inventors have found that by adding fermented fruit juice to a citrus-flavored alcoholic beverage, the sour taste is alleviated. The present invention is based on this finding.

[0006] Therefore, the present invention provides a citrus-flavored alcoholic beverage with a alleviated sour taste.

[0007] In other words, the present invention provides the following invention. (1) A citrus-flavored alcoholic beverage containing fermented fruit juice and having an acidity of 0.1% or more. (2) The citrus-flavored alcoholic beverage described in (1) above, which contains unfermented citrus juice. (3) Citrus-flavored alcoholic beverage comprising fermented fruit juice and unfermented citrus juice. (4) The citrus-flavored alcoholic beverage according to any one of (1) to (3), wherein the fermented fruit juice is a fermentation product of at least one microorganism selected from the group consisting of yeast, lactic acid bacteria, and acetic acid bacteria. (5) The citrus-flavored alcoholic beverage according to any one of (1) to (4), wherein the fermented fruit juice is a fermentation product of at least one fruit juice selected from citrus fruit juice and apple juice. (6) The citrus-flavored alcoholic beverage according to any one of (1) to (5) above, wherein the alcohol concentration of the fermented fruit juice is less than 1 v / v%. (7) The citrus-flavored alcoholic beverage according to any one of (1) to (6), wherein the citrus juice used as a raw material for the fermented fruit juice is at least one fruit juice selected from lemon juice and grapefruit juice. (8) The citrus-flavored alcoholic beverage according to any one of (1) to (7) above, wherein the concentration of acetaldehyde derived from the fermented fruit juice is 0.00244 ppm or higher. (9) A citrus-flavored alcoholic beverage according to any of (1) to (8) above, which contains components derived from the peel of citrus fruits. (10) A citrus-flavored alcoholic beverage containing acetaldehyde and having an acidity of 0.1% or more. (11) The citrus-flavored alcoholic beverage described in (10) above, which contains unfermented citrus juice. (12) The citrus-flavored alcoholic beverage according to (10) or (11), wherein the concentration of acetaldehyde added is 0.05 ppm or more relative to the citrus-flavored alcoholic beverage. (13) A citrus-flavored alcoholic beverage containing 4-ketoisophorone and having an acidity of 0.1% or more. (14) The citrus-flavored alcoholic beverage described in (13) above, which contains unfermented citrus juice. (15) The citrus-flavored alcoholic beverage according to (13) or (14), wherein the concentration of 4-ketoisophoron added is 0.01 ppb or more relative to the citrus-flavored alcoholic beverage. (16) A method for reducing the acidity of a citrus-flavored alcoholic beverage having an acidity of 0.1% or more, comprising adding fermented fruit juice during the manufacturing process of the citrus-flavored alcoholic beverage. (17) A method for reducing the acidity of a citrus-flavored alcoholic beverage having an acidity of 0.1% or more, comprising adding acetaldehyde during the manufacturing process of the citrus-flavored alcoholic beverage. (18) A flavor enhancer for use in citrus-flavored alcoholic beverages having an acidity of 0.1% or more to reduce acidity, reduce bitterness, or mask the taste of alcohol, comprising acetaldehyde. (19) A method for reducing the acidity of a citrus-flavored alcoholic beverage having an acidity of 0.1% or more, comprising adding 4-ketoisophorone during the manufacturing process of the citrus-flavored alcoholic beverage. (20) A flavor enhancer for use in citrus-flavored alcoholic beverages having an acidity of 0.1% or more to reduce acidity, reduce bitterness, or mask the taste of alcohol, comprising 4-ketoisophorone.

[0008] According to the present invention, the acidity in citrus-flavored alcoholic beverages is mitigated. For example, according to the present invention, by using fermented fruit juice, it is possible to mitigate the sharp acidity derived from fruit juice or acidulants in citrus-flavored alcoholic beverages, and to impart mellowness and body. Furthermore, according to the present invention, by using fermented fruit juice, it is also possible to obtain a masking effect on the bitterness derived from the fruit peel and the spiciness and burning sensation of alcohol when the fruit juice content is low. In addition, according to the present invention, by using fermented fruit juice, it is also possible to obtain the effect that the natural taste and depth of the fruit can be felt when drinking citrus-flavored alcoholic beverages, and that they pair well with food. Specific description of the invention

[0009] In this invention, "alcoholic beverage" means a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act.

[0010] In this specification, "ppm" is synonymous with "mg / L," and "ppb" is synonymous with "μg / L."

[0011] The fermented fruit juice used in the present invention is not particularly limited, as long as it is obtained by subjecting fruit juice to fermentation by microorganisms. The microorganism used in the fermentation process is preferably at least one microorganism selected from the group consisting of yeast (e.g., Saccharomyces cerevisiae), lactic acid bacteria, and acetic acid bacteria. According to a preferred embodiment of the present invention, the fermented fruit juice used is preferably a fermentation product of citrus juice or apple juice. The fermentation product of citrus juice is preferably a fermentation product of lemon juice and / or grapefruit juice.

[0012] Such fermented fruit juice can be produced, for example, according to the description in Japanese Patent Publication No. 9-191861.

[0013] The alcohol concentration of the fermented fruit juice used in this invention is preferably less than 1 v / v%. By controlling the degree of fermentation to reduce the alcohol concentration to less than 1 v / v%, the effects of this invention can be further enhanced.

[0014] The citrus-flavored alcoholic beverage of the present invention contains the above-mentioned fermented fruit juice, thereby mitigating the acidity. Such a beverage can be produced by adding the above-mentioned fermented fruit juice to the raw materials of a citrus-flavored alcoholic beverage. According to yet another aspect of the present invention, a method for mitigating the acidity in a citrus-flavored alcoholic beverage is provided, the method comprising adding fermented fruit juice during the production process of the citrus-flavored alcoholic beverage.

[0015] The amount of fermented fruit juice added to a citrus-flavored alcoholic beverage is not particularly limited and can be appropriately determined by those skilled in the art depending on the type of beverage and the desired effect. For example, a person skilled in the art can actually prepare samples of beverages containing fermented fruit juice at various concentrations and confirm the desired effect for each sample to find the optimal amount of fermented fruit juice for that beverage.

[0016] According to a preferred embodiment of the present invention, the content and amount of fermented fruit juice added to a citrus-flavored alcoholic beverage is such that, when converted to the acetaldehyde concentration contained in the fermented fruit juice, the acetaldehyde concentration is 0.00244 ppm or higher. The reason for converting the content and amount of fermented fruit juice into the amount of acetaldehyde is that the concentration of the active ingredient differs depending on the ratio of the fermentation raw materials and solvent used to make the fermented fruit juice, and in order to define an index that reflects the amount of the active ingredient regardless of such differences in concentration. In other words, the concentration of acetaldehyde, which is thought to be proportional to the amount of fermentation raw materials and the degree of fermentation, is considered to be proportional to the amount of the active ingredient. Therefore, in the present invention, the content and amount of fermented fruit juice are shown converted to the amount of acetaldehyde contained in the fermented fruit juice. According to a more preferred embodiment of the present invention, the content and amount of fermented fruit juice added to the citrus-flavored alcoholic beverage is 0.00261 ppm or more, more preferably 0.00413 ppm or more, more preferably 0.0261 ppm or more, more preferably 0.0488 ppm or more, more preferably 0.0522 ppm or more, more preferably 1.305 ppm or more, and more preferably 2.065 ppm or more, converted to the amount of acetaldehyde contained in the fermented fruit juice. There is no particular upper limit to the content and amount of fermented fruit juice added to the citrus-flavored alcoholic beverage of the present invention, and a stronger effect can be obtained by adding a larger amount. However, if an upper limit were to be set, considering the balance of flavor in the citrus-flavored alcoholic beverage, it may be 50 ppm, more preferably 30 ppm, and more preferably 20 ppm, converted to the amount of acetaldehyde contained in the fermented fruit juice.

[0017] The concentration of acetaldehyde in the citrus - flavored alcoholic beverage of the present invention can be measured by GC analysis using n - butanol as an internal standard substance. In that case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples having known concentrations. An example of the GC conditions is shown in Table 1 below.

[0018]

Table 1

[0019] According to another preferred embodiment of the present invention, the content and addition amount of the fermented fruit juice in the citrus - flavored alcoholic beverage, when converted to the 2 - phenoxyethanol concentration contained in the fermented fruit juice, is an amount such that the 2 - phenoxyethanol concentration is 0.0466 ppm or more. Here, the reason for converting the content and addition amount of the fermented fruit juice to the amount of 2 - phenoxyethanol is the same as that for acetaldehyde described above. That is, the concentration of 2 - phenoxyethanol, which is considered to be proportional to the amount of the fermentation raw material and the degree of fermentation, is considered to be proportional to the amount of the active ingredient. Therefore, in the present invention, the content and addition amount of the fermented fruit juice are shown by converting them to the amount of 2 - phenoxyethanol contained in the fermented fruit juice. According to another more preferred embodiment of the present invention, the content and addition amount of the fermented fruit juice in the citrus - flavored alcoholic beverage, when converted to the amount of 2 - phenoxyethanol contained in the fermented fruit juice, is 0.06 ppm or more, more preferably 0.08 ppm or more. The upper limit of the content and addition amount of the fermented fruit juice in the citrus - flavored alcoholic beverage of the present invention is not particularly limited, and the stronger the addition amount, the stronger the effect obtained. However, if an upper limit is deliberately set, in view of the balance of the flavor of the citrus - flavored alcoholic beverage, it may be 23 ppm, preferably 5 ppm, more preferably 1 ppm when converted to the amount of 2 - phenoxyethanol contained in the fermented fruit juice.

[0020] According to another preferred embodiment of the present invention, the amount of fermented fruit juice in a citrus-flavored alcoholic beverage is such that, when converted to the citropten concentration contained in the fermented fruit juice, the citropten concentration is 0.5133 ppm or more. Here, the reason for converting the amount of fermented fruit juice to the amount of citropten is the same as for acetaldehyde described above. In other words, the concentration of citropten, which is thought to be proportional to the amount of fermentation raw materials and the degree of fermentation, is thought to be proportional to the amount of active ingredients. Therefore, in the present invention, the amount of fermented fruit juice is shown converted to the amount of citropten contained in the fermented fruit juice. According to yet another preferred embodiment of the present invention, the amount of fermented fruit juice in a citrus-flavored alcoholic beverage is such that, when converted to the amount of citropten contained in the fermented fruit juice, it is 0.6733 ppm or more, more preferably 0.7133 ppm or more, and even more preferably 0.7666 ppm or more. There is no particular upper limit to the amount of fermented fruit juice in the citrus-flavored alcoholic beverage of the present invention; the more added, the stronger the effect. However, if an upper limit were to be set, considering the balance of flavors in citrus-flavored alcoholic beverages, it may be set at 1000 ppm, converted to the amount of citropten contained in fermented fruit juice, preferably 500 ppm, and more preferably 200 ppm.

[0021] According to another preferred embodiment of the present invention, the amount of fermented fruit juice in a citrus-flavored alcoholic beverage is such that, when converted to the concentration of 4-ketoisophorone contained in the fermented fruit juice, the 4-ketoisophorone concentration is 0.0000116 ppb or more. Here, the reason for converting the amount of fermented fruit juice to the amount of 4-ketoisophorone is the same as for acetaldehyde described above. In other words, the concentration of 4-ketoisophorone, which is thought to be proportional to the amount of fermentation raw materials and the degree of fermentation, is thought to be proportional to the amount of active ingredient. Therefore, in the present invention, the amount of fermented fruit juice is shown converted to the amount of 4-ketoisophorone contained in the fermented fruit juice. According to yet another preferred embodiment of the present invention, the amount of fermented fruit juice in a citrus-flavored alcoholic beverage is such that, when converted to the amount of 4-ketoisophorone contained in the fermented fruit juice, it is 0.000232 ppb or more, more preferably 0.01 ppb or more, more preferably 0.02 ppb or more, and more preferably 0.03 ppb or more. There are no particular upper limits on the content or amount of fermented fruit juice added to the citrus-flavored alcoholic beverage of the present invention; a larger amount will result in a stronger effect. However, if an upper limit were to be set, it may be set at 1 ppm, calculated based on the amount of 4-ketoisophorone contained in the fermented fruit juice, considering the balance of flavors in the citrus-flavored alcoholic beverage.

[0022] The concentrations of 2-phenoxyethanol and citropten in the citrus-flavored alcoholic beverage of the present invention can be measured by GC x GC-TOFMS analysis. For more accurate concentration measurement, it is desirable to use a calibration curve created based on measurements of several control samples with known concentrations. Examples of GC x GC-TOFMS analysis conditions are shown in Table 2 below. The concentration of 4-ketoisophoron in the citrus-flavored alcoholic beverage of the present invention can also be measured by the same method.

[0023] [Table 2]

[0024] According to another aspect of the present invention, a citrus-flavored alcoholic beverage containing acetaldehyde and having an acidity of 0.1% or more is provided, or a citrus-flavored alcoholic beverage containing acetaldehyde and unfermented citrus juice is provided. In such a citrus-flavored alcoholic beverage, the acidity is mitigated by adding acetaldehyde to a predetermined concentration. Furthermore, in such a citrus-flavored alcoholic beverage, the bitterness derived from the peel is mitigated and / or the alcohol sensation (the spiciness / burning sensation of alcohol) is masked by adding acetaldehyde to a predetermined concentration. Such a beverage can be produced by adjusting the amount of acetaldehyde added. The amount of acetaldehyde added may be adjusted by adding acetaldehyde to the citrus-flavored alcoholic beverage, or by blending an ingredient containing acetaldehyde into the citrus-flavored alcoholic beverage, or by increasing or decreasing the amount of such ingredient.

[0025] In the above-mentioned citrus-flavored alcoholic beverage containing acetaldehyde and having an acidity of 0.1% or more, or in a citrus-flavored alcoholic beverage containing acetaldehyde and unfermented citrus juice, the concentration of acetaldehyde added is preferably 0.05 ppm or more, more preferably 0.5 ppm or more, even more preferably 3 ppm or more, even more preferably 5 ppm or more, and even more preferably 50 ppm or more, relative to the citrus-flavored alcoholic beverage. Furthermore, there is no particular upper limit to the concentration of acetaldehyde, but from the viewpoint of palatability of the citrus-flavored beverage, for example, the concentration of acetaldehyde can be set to 100 ppm.

[0026] According to another aspect of the present invention, a citrus-flavored alcoholic beverage comprising 4-ketoisophorone and having an acidity of 0.1% or more is provided, or a citrus-flavored alcoholic beverage comprising 4-ketoisophorone and unfermented citrus juice is provided. In such a citrus-flavored alcoholic beverage, the acidity in the citrus-flavored alcoholic beverage is mitigated by adding 4-ketoisophorone to a predetermined concentration. Furthermore, in such a citrus-flavored alcoholic beverage, the bitterness derived from the peel is mitigated and / or the alcohol sensation (alcoholic spiciness / burning sensation) is masked by adding 4-ketoisophorone to a predetermined concentration. Such a beverage can be produced by adjusting the amount of 4-ketoisophorone added. The amount of 4-ketoisophorone added may be adjusted by adding 4-ketoisophorone to the citrus-flavored alcoholic beverage, or by blending a raw material containing 4-ketoisophorone into the citrus-flavored alcoholic beverage, or by increasing or decreasing the amount of such blend.

[0027] In the citrus-flavored alcoholic beverage described above, which contains 4-ketoisophorone and has an acidity of 0.1% or more, or in the citrus-flavored alcoholic beverage which contains 4-ketoisophorone and unfermented citrus juice, the concentration of 4-ketoisophorone added is preferably 0.01 ppb or more, more preferably 0.03 ppb or more, even more preferably 0.1 ppb or more, and even more preferably 0.5 ppb or more, relative to the citrus-flavored alcoholic beverage. Furthermore, there is no particular upper limit to the concentration of 4-ketoisophorone, but from the viewpoint of palatability of the citrus-flavored beverage, for example, the concentration of 4-ketoisophorone can be set to 1 ppm.

[0028] A further aspect of the present invention provides a method for reducing the acidity of a citrus-flavored alcoholic beverage having an acidity of 0.1% or more, or a citrus-flavored alcoholic beverage containing unfermented citrus juice, the method comprising adding acetaldehyde during the manufacturing process of the citrus-flavored alcoholic beverage.

[0029] A further aspect of the present invention provides a method for mitigating bitterness in a citrus-flavored alcoholic beverage having an acidity of 0.1% or more, or in a citrus-flavored alcoholic beverage containing unfermented citrus juice, the method comprising adding acetaldehyde during the manufacturing process of the citrus-flavored alcoholic beverage.

[0030] A further aspect of the present invention provides a method for masking the alcoholic taste in a citrus-flavored alcoholic beverage having an acidity of 0.1% or more, or in a citrus-flavored alcoholic beverage containing unfermented citrus juice, the method comprising adding acetaldehyde during the manufacturing process of the citrus-flavored alcoholic beverage.

[0031] A further aspect of the present invention provides a method for reducing the acidity of a citrus-flavored alcoholic beverage having an acidity of 0.1% or more, or a citrus-flavored alcoholic beverage containing unfermented citrus juice, the method comprising adding 4-ketoisophorone during the manufacturing process of the citrus-flavored alcoholic beverage.

[0032] A further aspect of the present invention provides a method for mitigating bitterness in a citrus-flavored alcoholic beverage having an acidity of 0.1% or more, or in a citrus-flavored alcoholic beverage containing unfermented citrus juice, the method comprising adding 4-ketoisophorone during the manufacturing process of the citrus-flavored alcoholic beverage.

[0033] A further aspect of the present invention provides a method for masking the alcoholic taste in a citrus-flavored alcoholic beverage having an acidity of 0.1% or more, or in a citrus-flavored alcoholic beverage containing unfermented citrus juice, the method comprising adding 4-ketoisophorone during the manufacturing process of the citrus-flavored alcoholic beverage.

[0034] According to yet another aspect of the present invention, a flavor enhancer is provided for use in mitigating acidity, bitterness, or masking the alcoholic taste in citrus-flavored alcoholic beverages having an acidity of 0.1% or more or containing non-fermented citrus juice, wherein the flavor enhancer comprises acetaldehyde. The flavor enhancer of the present invention can be added to a citrus-flavored alcoholic beverage having an acidity of 0.1% or more or containing non-fermented citrus juice to mitigate the acidity or bitterness of the citrus-flavored alcoholic beverage or to mask the alcoholic taste. The amount of the flavor enhancer of the present invention added to a citrus-flavored alcoholic beverage having an acidity of 0.1% or more or containing non-fermented citrus juice is the same as that for the citrus-flavored alcoholic beverage having an acidity of 0.1% or more and containing acetaldehyde, or the citrus-flavored alcoholic beverage containing acetaldehyde and non-fermented citrus juice described above.

[0035] According to yet another aspect of the present invention, a flavor enhancer is provided for use in mitigating acidity, bitterness, or masking the alcoholic taste in citrus-flavored alcoholic beverages having an acidity of 0.1% or more or containing unfermented citrus juice, wherein the flavor enhancer comprises 4-ketoisophorone. The flavor enhancer of the present invention can be added to a citrus-flavored alcoholic beverage having an acidity of 0.1% or more or containing unfermented citrus juice to mitigate the acidity or bitterness of the citrus-flavored alcoholic beverage or to mask the alcoholic taste. The amount of the flavor enhancer of the present invention added to a citrus-flavored alcoholic beverage having an acidity of 0.1% or more or containing unfermented citrus juice is the same as that for the citrus-flavored alcoholic beverage having an acidity of 0.1% or more and containing 4-ketoisophorone, or the citrus-flavored alcoholic beverage containing 4-ketoisophorone and unfermented citrus juice described above.

[0036] The beverage of the present invention is a citrus-flavored beverage. Here, "citrus-flavored beverage" means a beverage that gives the taste of citrus fruits when consumed. A citrus-flavored beverage can be obtained by adding citrus flavoring components such as citrus flavorings or citrus juice. The citrus juice referred to here is not the fermented juice mentioned above, but ordinary juice that has not undergone fermentation. Therefore, such ordinary juice will be referred to as "unfermented" juice below. Examples of preferred citrus fruits include, for example, lemon, grapefruit, orange, mandarin, shikwasa, iyokan, pundan, kumquat, bergamot, lime, sudachi, kabosu, etc., with lemon and grapefruit being preferred, and lemon being even more preferred. According to a preferred embodiment of the present invention, the citrus-flavored alcoholic beverage of the present invention is a lemon-flavored alcoholic beverage, and more preferably a beverage containing unfermented lemon juice. Furthermore, the citrus-flavored alcoholic beverage of the present invention preferably contains components derived from citrus peel, and more preferably contains components derived from lemon peel.

[0037] The acidity of the citrus-flavored beverage of the present invention is 0.1% or more, preferably 0.1 to 2.0%, and more preferably 0.1 to 1.0%. The acidity of the beverage of the present invention can be expressed as the amount of acid contained in 100 mL of the beverage converted to citric acid in grams (g / 100 mL citric acid equivalent, w / v%). Such acidity can be measured by degassing the carbon dioxide gas by a conventional method, and then by the method specified in the Japanese Agricultural Standards for Acidity Measurement of Fruit Beverages, specifically by a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.

[0038] The alcohol concentration of the citrus-flavored alcoholic beverage of the present invention is not particularly limited, but is preferably 1.0 to 20.0 v / v%, more preferably 1.0 to 10.0 v / v%, and even more preferably 3.0 to 9.0 v / v%. According to one embodiment, the alcohol concentration of the beverage is 5.0 v / v% or higher, preferably 5.0 to 20.0 v / v%, more preferably 5.0 to 10.0 v / v%, and even more preferably 5.0 to 9.0 v / v%.

[0039] The citrus-flavored alcoholic beverage of the present invention may contain other ingredients used in the manufacture of beverages. Such other ingredients may include, for example, sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar, sugar alcohols, high-intensity sweeteners, etc.), acidulants (e.g., citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, succinic acid or their salts, etc.), colorants, food additives (e.g., foaming and foam retention enhancers, bittering agents, preservatives, antioxidants, thickening and stabilizing agents, emulsifiers, dietary fiber, pH adjusters, etc.), grain fermentation extracts, etc., as appropriate.

[0040] The citrus-flavored alcoholic beverage of the present invention can be carbonated by injecting carbon dioxide. The carbon dioxide pressure can be adjusted as desired, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0041] The citrus-flavored alcoholic beverage of the present invention can have its pH adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.0. The pH of the beverage can be easily measured using a commercially available pH meter.

[0042] The citrus-flavored alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used for the citrus-flavored alcoholic beverage of the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles.

[0043] According to one embodiment of the present invention, the citrus-flavored alcoholic beverage of the present invention can be manufactured according to a conventional method for manufacturing citrus-flavored alcoholic beverages, except for the addition of fermented fruit juice. For example, first, in a tank, an aqueous solution containing alcohol is mixed with sugar or a sweetener, and an acidulant along with citrus fruit juice or citrus flavoring to adjust the flavor. Then, carbon dioxide gas is added to the flavored aqueous solution to produce a carbon dioxide-containing beverage. The citrus-flavored alcoholic beverage of the present invention can be manufactured by appropriately adding fermented fruit juice at any stage of this manufacturing process. [Examples]

[0044] The present invention will be specifically described based on the following embodiments, but the present invention is not limited to these embodiments.

[0045] Fermented fruit juice As fermented fruit juices, we prepared fermented lemon juice A, fermented lemon juice B, fermented grapefruit (GF) juice, and fermented apple juice. Fermented lemon juice A, fermented lemon juice B, and fermented GF juice were obtained by yeast fermentation, while fermented apple juice was obtained by lactic acid bacteria fermentation. The alcohol concentration of all of these fermented fruit juices was less than 1 v / v%. In addition, we also prepared fermented lemon juice C. Fermented lemon juice C was obtained by yeast fermentation, and its alcohol concentration was less than 1 v / v%.

[0046] Tasting sample In the following examples, all tasting samples were assumed to meet the following conditions: • Add lemon juice at the concentrations shown in the table, converted to straight juice, or add citric acid at the concentrations shown in the table; • The above lemon juice contains components derived from lemon peel; Alcohol concentration: 7v / v%; pH: 2.4~3.0; • Carbon dioxide pressure: 0.18~0.22 MPa; ·Acidity: 0.125%~0.77%.

[0047] Sensory evaluation The sensory evaluation was conducted by six well-trained panelists. The evaluation items were three: the effect of mitigating acidity, the effect of mitigating bitterness derived from the fruit peel, and the masking effect of alcohol sensation (i.e., the spiciness / burning sensation of alcohol). As a characteristic of the tasting samples is that acidity tends to accumulate in the mouth, during the tasting, after tasting one sample, the panelists rinsed their mouths with water before tasting the next sample. The sensory evaluation was conducted on a 5-point scale from 1 (equivalent to the control) to 5 (very high effect), and the evaluation results are presented as the mean ± standard deviation of the scores of the six panelists.

[0048] Example 1: Confirmation of the effect of fermented lemon juice in alcoholic beverages containing lemon juice. Tasting samples containing lemon juice were prepared, with fermented lemon juice A and fermented lemon juice B added to each, and sensory evaluation was performed. A control sample without added fermented juice was prepared. The acetaldehyde concentration in the fermented juices was measured by GC analysis under the conditions shown in Table 1, using n-butanol as an internal standard. The acetaldehyde concentration in fermented lemon juice A was 26.1 ppm, and the acetaldehyde concentration in fermented lemon juice B was 41.3 ppm. Fermented lemon juice C was tested similarly. The acetaldehyde concentration in fermented lemon juice C was 24.4 ppm, and the concentration of 4-ketoisophoron, measured by GCxGC TOFMS under the conditions described in Table 2, was 0.116 ppb. The results are shown in Table 3.

[0049] [Table 3] TIFF0007862166000004.tif184139

[0050] Table 3 shows that in alcoholic beverage samples with a wide range of lemon juice concentrations from 2.5 to 10 w / v%, fermented lemon juice exhibited a dose-dependent effect in reducing acidity. Similarly, fermented lemon juice was found to exhibit dose-dependent effects in reducing bitterness and masking the alcoholic taste.

[0051] Furthermore, the six panelists unanimously commented that alcoholic beverages containing fermented fruit juice, compared to alcoholic beverages without fermented fruit juice, "have a lemony taste," "are pleasant to the palate," "have a natural flavor," "have a deeper flavor," "feel gentle on the body," and "pair well with food."

[0052] Example 2: Confirmation of the effect of other fermented fruit juices in lemon juice-containing alcoholic beverages. As fermented fruit juices different from those used in Example 1, tasting samples containing lemon juice were prepared with the addition of fermented grapefruit (GF) juice and fermented apple juice, respectively, and sensory evaluation was performed. As mentioned above, fermented GF juice is a fermented fruit juice obtained by yeast fermentation, and fermented apple juice is a fermented fruit juice obtained by lactic acid bacteria fermentation. A control sample was prepared without the addition of fermented fruit juice. The results are shown in Table 4.

[0053] [Table 4]

[0054] Table 4 shows that other fermented fruit juices exhibited the same effects as the fermented lemon juice in Example 1. Furthermore, it was revealed that the microorganisms used in the production of fermented fruit juice can be either yeast or lactic acid bacteria, thus demonstrating that a wide range of microorganisms can be used.

[0055] Example 3: Confirmation of the effect of acetaldehyde in an alcoholic beverage containing lemon juice. Tasting samples containing lemon juice to which acetaldehyde was added at the concentrations shown in the table were prepared, and sensory evaluation was performed. A control sample without fermented juice was prepared. The results are shown in Table 5.

[0056] [Table 5]

[0057] Table 5 shows that in lemon juice-containing alcoholic beverage samples to which acetaldehyde was added at a concentration of 0.05 ppm or higher, acetaldehyde exhibited a dose-dependent effect in reducing sourness. Similarly, acetaldehyde was found to exhibit dose-dependent effects in reducing bitterness and masking the alcohol sensation.

[0058] Example 4: Confirmation of the components of a lemon juice-containing alcoholic beverage containing various fermented fruit juices. Tasting samples were prepared containing lemon juice to which fermented lemon juice A, fermented lemon juice B, fermented GF juice, or fermented apple juice were added at a concentration of 0.15%. A control sample without any added fermented juice was prepared. When measured by GCxGC TOFMS under the conditions described in Table 2 above, citropten and 2-phenoxyethanol were found to be present in the tasting samples containing each fermented juice at the concentrations shown in Table 6.

[0059] [Table 6]

[0060] Example 5: Confirmation of the effect of fermented lemon juice in citric acid-containing alcoholic beverages A tasting sample was prepared by adding fermented lemon juice A to an alcoholic beverage containing citric acid instead of lemon juice, and a sensory evaluation was conducted. A control sample without the addition of fermented juice was prepared. The results are shown in Table 7.

[0061] [Table 7]

[0062] Table 7 shows that the same effect as in Example 1 was observed in alcoholic beverages containing citric acid instead of lemon juice. Therefore, it was shown that the effect of fermented fruit juice is similarly observed even in citrus-flavored alcoholic beverages that do not contain fruit juice.

[0063] Example 6: Confirmation of the effect of 4-ketoisophorone in an alcoholic beverage containing lemon juice. Tasting samples containing lemon juice to which 4-ketoisophorone was added at the concentrations shown in the table were prepared, and sensory evaluation was performed. A control sample without fermented juice was prepared. The results are shown in Table 8.

[0064] [Table 8]

[0065] Table 8 shows that in lemon juice-containing alcoholic beverage samples to which 4-ketoisophorone was added at a concentration of 0.01 ppb or higher, 4-ketoisophorone exhibited a dose-dependent effect in reducing sourness. Similarly, 4-ketoisophorone was found to exhibit dose-dependent effects in reducing bitterness and masking the alcohol sensation.

Claims

1. A citrus-flavored alcoholic beverage containing fermented fruit juice, having an acidity of 0.125% to 0.77%, The fermented fruit juice is a fermentation product produced by at least one microorganism selected from the group consisting of yeast and lactic acid bacteria. The fermented fruit juice is a fermentation product of at least one fruit juice selected from lemon juice, grapefruit juice, and apple juice. A citrus-flavored alcoholic beverage having a concentration of acetaldehyde derived from the fermented fruit juice of 0.00244 ppm or higher.

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

3. A citrus-flavored alcoholic beverage comprising fermented fruit juice and unfermented citrus juice, The acidity is 0.125% to 0.77%. The fermented fruit juice is a fermentation product produced by at least one microorganism selected from the group consisting of yeast and lactic acid bacteria. The fermented fruit juice is a fermentation product of at least one fruit juice selected from lemon juice, grapefruit juice, and apple juice. A citrus-flavored alcoholic beverage having a concentration of acetaldehyde derived from the fermented fruit juice of 0.00244 ppm or higher.

4. The citrus-flavored alcoholic beverage according to any one of claims 1 to 3, wherein the alcohol concentration of the fermented fruit juice is less than 1 v / v%.

5. The citrus-flavored alcoholic beverage according to any one of claims 1 to 4, wherein the fruit juice used as the raw material for the fermented fruit juice is at least one fruit juice selected from lemon juice and grapefruit juice.

6. A citrus-flavored alcoholic beverage according to any one of claims 1 to 5, which contains components derived from citrus peel.

7. A method for reducing the acidity of a citrus-flavored alcoholic beverage having an acidity of 0.125% to 0.77%, comprising adding fermented fruit juice during the manufacturing process of the citrus-flavored alcoholic beverage. The fermented fruit juice is a fermentation product produced by at least one microorganism selected from the group consisting of yeast and lactic acid bacteria. The fermented fruit juice is a fermentation product of at least one fruit juice selected from lemon juice, grapefruit juice, and apple juice. A method for adjusting the concentration of acetaldehyde derived from the fermented fruit juice to 0.00244 ppm or higher.

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