Plum-flavored beverage

Abstract

To provide an ume-taste beverage enhanced or enriched with a fruit sensation.SOLUTION: An ume-taste beverage contains cis-linalool oxide of 17 μg / L or more and 1000 μg / L or less, and / or ethyl hydrocinnamate of 1.5 μg / L or more and 50 μg / L or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a plum-flavored beverage, a method for producing the same, and the like. Background Art

[0002] Plum-flavored beverages are beverages having the flavor of plum fruit, and are favored by consumers for their fruitiness and sourness. Many plum-flavored alcoholic beverages (such as fruit wine, sweet fruit wine, and liqueur) and plum-flavored non-alcoholic beverages (such as soft drinks) are produced and sold.

[0003] For example, Patent Document 1 discloses a plum alcoholic beverage that contains a plum raw material, further contains octanal and fenchol within predetermined ranges, and has enhanced bright fruitiness and rich umami. Prior Art Documents Patent Documents

[0004] Patent Document 1 Japanese Unexamined Patent Application Publication No. 2019-149969 Summary of the Invention Problem to be Solved by the Invention

[0005] However, for plum-flavored beverages, there continues to be a demand for improved flavor to meet consumer preferences and the like. In particular, there remains room for further improvement with regard to the fruitiness of plum-flavored beverages.

[0006] Accordingly, an object of the present invention is to provide a plum-flavored beverage to which fruitiness is imparted or in which fruitiness is improved. Means for Solving the Problem

[0007] To solve the above problems, the inventors diligently conducted research and revealed that cis-linalool oxide and ethyl hydrocinnamate, which are aroma components, affect the flavor, particularly the fruitiness, of plum-flavored beverages. Based on this finding, the inventors discovered that by providing a plum-flavored beverage containing cis-linalool oxide in an amount of 17 μg / L to 1000 μg / L and / or ethyl hydrocinnamate in an amount of 1.5 μg / L to 50 μg / L, it is possible to provide a plum-flavored beverage with an enhanced or imparted fruitiness, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <8> That is the case. <1> A plum-flavored beverage containing cis-linalool oxide in an amount of 17 μg / L to 1000 μg / L, and / or ethylhydrocinnamate in an amount of 1.5 μg / L to 50 μg / L. <2> The content of the cis-linalool oxide is 30 μg / L or more and 550 μg / L or less, and / or the content of the ethyl hydrocinnamate is 2.5 μg / L or more and 15 μg / L or less. <1> The plum-flavored beverage described above. <3> The mass ratio of diethyl malate to cis-linalool oxide (diethyl malate / cis-linalool oxide) is 200 or less, and / or the mass ratio of diethyl malate to ethyl hydrocinnamate (diethyl malate / ethyl hydrocinnamate) is 2400 or less. <1> or <2> The plum-flavored beverage described above. <4> Furthermore, it contains diethyl malate in a concentration of 3.5 mg / L or more and 15 mg / L or less. <1> ~ <3> A plum-flavored beverage listed in any one of the following descriptions. <5> The diethyl malate content is 3.5 mg / L or more and 6.0 mg / L or less, and the cis-linalool oxide is 30 μg / L or more and 550 μg / L or less, and the ethyl hydrocinnamate is 2.5 μg / L or more and 15 μg / L or less. <4> The plum-flavored beverage described above. <6> A plum-flavored alcoholic beverage with an alcohol content of 1 v / v% to 25 v / v%. <1> ~ <5> A plum-flavored beverage listed in any one of the following descriptions. <7> A method for producing a plum-flavored beverage, comprising the steps of: adding cis-linalool oxide in a concentration of 17 μg / L or more and 1000 μg / L or less; and / or adding ethyl hydrocinnamate in a concentration of 1.5 μg / L or more and 50 μg / L or less. <8> A method for imparting or improving the fruitiness of a plum-flavored beverage, characterized in that the content of cis-linalool oxide is 17 μg / L or more and 1000 μg / L or less, and / or the content of ethylhydrocinnamate is 1.5 μg / L or more and 50 μg / L or less. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a plum-flavored beverage in which the fruitiness is imparted or enhanced. [Modes for carrying out the invention]

[0010] The present invention will be described in detail. The present invention relates to a plum-flavored beverage containing cis-linalool oxide in an amount of 17 μg / L to 1000 μg / L and / or ethyl hydrocinnamate in an amount of 1.5 μg / L to 50 μg / L (hereinafter sometimes referred to as "the plum-flavored beverage of the present invention"), a method for producing the same, etc.

[0011] Here, "plum-flavored beverage" refers to a beverage that has the flavor of plum fruit, that is, a beverage that contains plum fruit-derived components (pulp, juice, peel, extracts or fermented liquids, maceration liquids, etc.) and / or plum fruit-like flavors (flavorings, etc.). Furthermore, this plum fruit flavor includes not only the flavor of harvested (unprocessed) plum fruit, but also the flavor of processed plum fruit products (for example, pickled plums, which are salted plums). Therefore, plum-flavored beverages that have the flavor of pickled plums are also included in this plum-flavored beverage category. Moreover, this plum-flavored beverage category includes both plum-flavored non-alcoholic beverages (soft drinks, etc.) and plum-flavored alcoholic beverages (fruit wine, sweet fruit wine, liqueur, etc.).

[0012] It should be noted that the terms "fruit wine," "sweet fruit wine," and "liqueur" are examples of those defined in the Liquor Tax Act (Act No. 63 of 2019), but these are not limited to those defined in the Liquor Tax Act. They also include other alcoholic beverages manufactured using fruit or a mixture of fruit and water as raw materials (for example, alcoholic beverages classified as spirits in the definition of the Liquor Tax Act). Therefore, this plum-flavored alcoholic beverage includes those that have the aroma and flavor of plum fruit and are classified as fruit wine, sweet fruit wine, liqueur, or spirits in the definition of the Liquor Tax Act, and naturally also includes other alcoholic beverages that have the aroma and flavor of plum fruit but are not classified in these ways. Here, fruit wine as defined by the Liquor Tax Act refers to alcoholic beverages with an alcohol content of less than 20 v / v%, produced by alcoholic fermentation using fruit or fruit and water as raw materials; alcoholic beverages with an alcohol content of less than 15 v / v%, produced by alcoholic fermentation using fruit or fruit and water with added sugars; or alcoholic beverages with an alcohol content of less than 15 v / v%, produced by alcoholic fermentation using these with added sugars. Furthermore, sweet fruit wine as defined by the Liquor Tax Act refers to alcoholic beverages produced by alcoholic fermentation using fruit or fruit and water with added sugars; alcoholic beverages produced by alcoholic fermentation using these beverages or the above-mentioned fruit wines with added sugars; or alcoholic beverages that are not included in the above-mentioned fruit wines, to which brandy, sugars, flavorings, or water have been added. In addition, liqueur as defined by the Liquor Tax Act refers to alcoholic beverages made from alcoholic beverages and sugars or other items (including alcoholic beverages) with an extract content of 2 degrees or more.

[0013] The components of the plum-flavored beverage of the present invention will be described in detail below.

[0014] First, the plum-flavored beverage of the present invention contains cis-linalool oxide (C 10 H 18 O2) in a concentration of 17 μg / L to 1000 μg / L, or ethyl hydrocinnamate (C) 11 H14 contains O₂ at 1.5 µg / L or more and 50 µg / L or less. It is more preferable that all of these components are contained in predetermined amounts. This provides a plum-flavored beverage in which a fruity sensation is imparted or enhanced. Here, the "fruity sensation" refers to the fruity flavor and aroma of fruit, and includes but is not limited to the fruity sensation of plum fruit. Nevertheless, the above configuration can also impart or enhance the fruity sensation of plum fruit.

[0015] cis-linalool oxide is also called cis-linalyl oxide, and is a compound represented by the following formula (1), which is one of aromatic components. Ethyl hydrocinnamate is also called ethyl hydrocinnamate, and is a compound represented by the following formula (2), which is also one of aromatic components.

[0016]

化

[0017]

化

[0018] In the plum-flavored beverage of the present invention, the content of cis-linalool oxide is 17 µg / L or more as described above; more preferably, this content is 20 µg / L or more, further preferably 25 µg / L or more, still further preferably 30 µg / L or more, still further preferably 35 µg / L or more, still further preferably 40 µg / L or more, still further preferably 45 µg / L or more, still further preferably 50 µg / L or more, still further preferably 55 µg / L or more, still further preferably 60 µg / L or more, and particularly preferably 65 µg / L or more. This is because the fruitiness of the plum-flavored beverage of the present invention can be further improved. At the same time, clean sourness and refreshing flavor (fresh and juicy flavor) can also be imparted or improved. In addition, sweet flavor and richness can also be enhanced. The content of cis-linalool oxide can be adjusted by using commercially available linalool oxide (for example, a mixture of cis-linalool oxide and trans-linalool oxide) or raw materials containing cis-linalool oxide (such as flavoring agents), and a plurality of these may be used in combination.

[0019] Furthermore, in the plum-flavored beverage of the present invention, the cis-linalool oxide content is 1000 μg / L or less as described above, but it is more preferably 800 μg / L or less, even more preferably 650 μg / L or less, even more preferably 550 μg / L or less, even more preferably 510 μg / L or less, even more preferably 450 μg / L or less, even more preferably 350 μg / L or less, even more preferably 250 μg / L or less, even more preferably 200 μg / L or less, even more preferably 160 μg / L or less, even more preferably 130 μg / L or less, even more preferably 100 μg / L or less, and even more preferably 80 μg / L or less. This is because it is possible to maintain a high level of fruitiness, refreshing acidity, and pleasant aroma of the plum-flavored beverage of the present invention while improving the overall balance of flavor as a plum-flavored beverage. For example, the content of this cis-linalool oxide is more preferably 30 μg / L or more and 550 μg / L or less.

[0020] Furthermore, in the plum-flavored beverage of the present invention, the ethyl hydrocinnamate content is set to 1.5 μg / L or more as described above, but it is more preferable that the content be 1.8 μg / L or more, even more preferable that it be 2.0 μg / L or more, even more preferable that it be 2.3 μg / L or more, even more preferable that it be 2.5 μg / L or more, even more preferable that it be 2.7 μg / L or more, and even more preferable that it be 3.0 μg / L or more. This is because it can further enhance the fruitiness of the plum-flavored beverage of the present invention, and at the same time, it can impart or enhance a refreshing acidity and a refreshing aroma. Furthermore, this can also enhance the sweet aroma and richness. The ethyl hydrocinnamate content can also be adjusted by using commercially available ethyl hydrocinnamate (e.g., pure or refined products) or ethyl hydrocinnamate-containing raw materials (flavorings, etc.), and multiple of these may be used in combination.

[0021] Furthermore, in the plum-flavored beverage of the present invention, the ethyl hydrocinnamate content is 50 μg / L or less as described above, but it is more preferably 40 μg / L or less, even more preferably 30 μg / L or less, even more preferably 25 μg / L or less, even more preferably 20 μg / L or less, even more preferably 15 μg / L or less, even more preferably 12 μg / L or less, even more preferably 10 μg / L or less, even more preferably 8.0 μg / L or less, and even more preferably 6.0 μg / L or less. This is because it is possible to maintain a high level of the refreshing acidity and crisp flavor of the plum-flavored beverage of the present invention while improving the overall balance of the flavor as a plum-flavored beverage. For example, it is more preferable that the ethyl hydrocinnamate content be between 2.5 μg / L and 15 μg / L.

[0022] Furthermore, the plum-flavored beverage of the present invention further contains diethyl maleate (C8H 12 It is preferable to contain 3.5 mg / L to 15 mg / L of O4). By including this predetermined amount of diethyl malate together with the predetermined amount of cis-linalool oxide or ethyl hydrocinnamate mentioned above, it is possible to make a plum-flavored beverage that has a fruity taste, a crisp acidity, a refreshing aroma, and a sense of maturity. In other words, it is possible to make a plum-flavored beverage that has all of these aromas or flavors added or enhanced. It is especially preferable to include predetermined amounts of all three of these components. Diethyl malate is also called diethyl malate, and is a compound represented by the following formula (3), and is also one of the aroma components.

[0023] [ka]

[0024] In the plum-flavored beverage of the present invention, the content of diethyl malate is preferably 3.5 mg / L or more, as described above, more preferably 3.7 mg / L or more, and even more preferably 4.0 mg / L or more. This is because, due to the synergistic effect with the predetermined amount of cis-linalool oxide or ethyl hydrocinnamate mentioned above, the fruitiness of the plum-flavored beverage of the present invention can be highly maintained while further enhancing the sense of ripeness. At the same time, the depth of flavor can be added or improved, and the sense of fully ripened fruit can also be enhanced. The content of diethyl malate can also be adjusted by using commercially available diethyl malate (e.g., pure or refined products) or diethyl malate-containing raw materials (flavorings, etc.), and multiple of these may be used in combination.

[0025] Furthermore, in the plum-flavored beverage of the present invention, the content of diethyl malate is preferably 15 mg / L or less as described above, more preferably 12 mg / L or less, even more preferably 10 mg / L or less, even more preferably 8.0 mg / L or less, even more preferably 6.0 mg / L or less, even more preferably 5.5 mg / L or less, and even more preferably 5.0 mg / L or less. This is because it is possible to maintain a high level of fruitiness in the plum-flavored beverage of the present invention while achieving a better overall balance of flavor as a plum-flavored beverage. For example, the content of diethyl malate is more preferably 3.5 mg / L or more and 6.0 mg / L or less. And, in such a diethyl malate content, it is even more preferable that the content of cis-linalool oxide is 30 μg / L or more and 550 μg / L or less, and the content of ethyl hydrocinnamate is 2.5 μg / L or more and 15 μg / L or less.

[0026] In the plum-flavored beverage of the present invention, from the viewpoint of enhancing the flavor in a well-balanced manner, including not only the fruitiness but also a refreshing acidity and aroma, it is more preferable to adjust the ratio of the cis-linalool oxide content or ethyl hydrocinnamate content to the diethyl maleate content within a predetermined range. In other words, in the plum-flavored beverage of the present invention, the effect is more easily exhibited when the mass ratio of diethyl maleate to cis-linalool oxide or ethyl hydrocinnamate is adjusted within a predetermined range. Specifically, it is preferable that the mass ratio of diethyl malate to cis-linalool oxide (diethyl malate / cis-linalool oxide) be 200 or less, or that the mass ratio of diethyl malate to ethyl hydrocinnamate (diethyl malate / ethyl hydrocinnamate) be 2400 or less. Furthermore, it is even more preferable that both of these conditions are met.

[0027] Furthermore, the mass ratio of diethyl malate to cis-linalool oxide (diethyl malate / cis-linalool oxide) in the plum-flavored beverage of the present invention is more preferably 150 or less, more preferably 120 or less, more preferably 100 or less, more preferably 80 or less, and more preferably 70 or less. The lower limit may be 0 (meaning the composition may be substantially free of diethyl malate, such as having a diethyl malate content below the detection limit), but it is more preferably 3.5 or more, more preferably 5 or more, more preferably 10 or more, more preferably 15 or more, and more preferably 20 or more. Furthermore, the mass ratio of diethyl maleate to ethyl hydrocinnamate (diethyl maleate / ethyl hydrocinnamate) in the plum-flavored beverage of the present invention is more preferably 2000 or less, more preferably 1800 or less, more preferably 1600 or less, more preferably 1500 or less, and more preferably 1400 or less. Similarly, this lower limit may be 0 (the composition may be substantially free of diethyl maleate), but it is preferably 70 or more, more preferably 100 or more, more preferably 300 or more, more preferably 500 or more, and more preferably 800 or more. Furthermore, when the plum-flavored beverage of the present invention satisfies at least one of the above-mentioned mass ratios, the diethyl malate content in the plum-flavored beverage of the present invention may be less than 3.5 mg / L or greater than 15 mg / L. However, it is preferable that the above-mentioned effects are more easily exhibited when at least one of the above-mentioned mass ratios is satisfied and the diethyl malate content is 3.5 mg / L or more and 15 mg / L or less, and more specifically, 3.5 mg / L or more and 6.0 mg / L or less.

[0028] Furthermore, the content of cis-linalool oxide, ethyl hydrocinnamate, and diethyl malate in the plum-flavored beverage of the present invention can all be measured, for example, by gas chromatography-mass spectrometry (GC-MS) after appropriately diluting the sample.

[0029] The plum-flavored beverage of the present invention uses raw materials containing the above-mentioned components, and raw materials for creating a plum flavor, including raw materials containing plum fruit-derived components (plum fruit, plum juice, alcoholic beverages using plum fruit as a raw material, processed plum fruit products, etc.), and / or raw materials having the aroma of plum fruit (plum flavoring, etc.). Other raw materials that can be used include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.). Examples of ingredients include high-intensity sweeteners (acesulfame K, sucralose, aspartame, stevia, etc.), salts (sodium chloride, potassium chloride, etc.), organic acids (citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, etc.) or their salts, phosphoric acid or its salts, alcoholic beverages that do not contain plum fruit-derived components, vinegar, dietary fiber, carbonated water, water (purified water, etc.), coloring agents (caramel color, gardenia color, fruit juice color, etc.), bittering agents, seasonings (amino acids, etc.), antioxidants (vitamin C, vitamin E, etc.), pH adjusters, emulsifiers, etc. In other words, one or more of these can be used at will. Furthermore, within the range of beverages that have the flavor of plum fruit, ingredients containing fruit-derived components other than plum, and flavorings with aromas other than plum fruit can also be used. Here, "flavoring" refers to an additive added during the manufacturing or processing of food to impart or enhance a specific aroma, and as mentioned above, may include cis-linalool oxide, ethyl hydrocinnamate, or diethyl malate.

[0030] Furthermore, when the plum-flavored beverage of the present invention contains plum juice, it is preferable that the plum juice content be 1 w / w% or more, as converted to straight juice. While there is no upper limit, it may be 10 w / w% or less. Here, plum juice refers to the juice extracted from plums, or its concentrate, reconstituted concentrate, or diluted solution, and may contain pulp or peel. The conversion rate of plum juice to straight juice refers to the ratio of the mass of plum juice contained in the beverage, converted to straight juice according to JAS (Japanese Agricultural Standards), to the total mass of the plum-flavored beverage. Specifically, the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016) stipulates that the standard acidity (citric acid equivalent) for plums is 3.5 w / v%, which is used as the conversion rate for straight juice. However, a key feature of the plum-flavored beverage of the present invention is that the above-mentioned effects can be fully obtained even if the juice usage rate, including plum juice, is less than 1 w / w% when converted to straight juice, or even if the plum-flavored beverage substantially does not contain plum juice.

[0031] Furthermore, the plum-flavored beverage of the present invention may be an alcoholic beverage with an alcohol content of 1 v / v% or more (for example, alcoholic beverages as defined in the Liquor Tax Act (Law No. 57 of June 3, 1953)), or it may be a non-alcoholic beverage with an alcohol content of less than 1 v / v%, even less than 0.5 v / v%, even less than 0.1 v / v%, and even less than 0.05 v / v%, but it is more preferable if the plum-flavored beverage of the present invention is an alcoholic beverage, as this makes it easier to impart or enhance a sense of maturity (especially a sense of maturity as an alcoholic beverage) in addition to the fruitiness. If the plum-flavored beverage of the present invention is an alcoholic beverage, it may be either a fermented alcoholic beverage or a non-fermented alcoholic beverage as described later, for example, it may be a fruit wine, sweet fruit wine, liqueur, etc. as mentioned above. Also, if the plum-flavored beverage of the present invention is a non-alcoholic beverage, it may be a soft drink (carbonated drink, fruit drink, etc.). Furthermore, if the plum-flavored beverage of the present invention is a non-alcoholic beverage, it is easier to impart or enhance a refreshing aroma in addition to the fruitiness.

[0032] When the plum-flavored beverage of the present invention is an alcoholic beverage as described above, that is, a plum-flavored alcoholic beverage, its alcohol content is not particularly limited. However, as a range in which the effects of the present invention are more easily exhibited, for example, a lower limit of 1 v / v% or more, more specifically 2 v / v% or more, more specifically 3 v / v% or more, and more specifically 5 v / v% or more is indicated, and an upper limit of 25 v / v% or less, more specifically 20 v / v% or less, and more specifically 15 v / v% or less is indicated. Here, the "alcohol content (v / v%)" of the present invention is measured based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol content (vibrating density meter method). In the present invention, "alcohol" means ethanol. Furthermore, the alcohol content can be adjusted by the alcohol content of the alcoholic beverages used in the manufacturing process (distilled spirits, brewed alcohol, raw material alcohol, etc.) and their proportions. In addition, when a yeast-based alcoholic fermentation process is carried out (a process in which yeast produces alcohol, a metabolite, from organic substances such as sugars), the alcohol content can also be adjusted by controlling the fermentation conditions.

[0033] Furthermore, if the plum-flavored beverage of the present invention is a plum-flavored alcoholic beverage, it may contain authentic plum wine or other types of plum wine. Here, authentic plum wine refers to a liqueur, etc., obtained by soaking plum fruit in alcoholic beverages such as distilled spirits to extract the components of the plum fruit, and is made only from plum fruit, sugars, and alcoholic beverages. Other types of plum wine (other than authentic plum wine) refer to a liqueur, etc., obtained by soaking plum fruit in alcoholic beverages such as distilled spirits to extract the components of the plum fruit, and is other than authentic plum wine, that is, it contains ingredients other than plum fruit, sugars, and alcoholic beverages (acidulants, flavorings, etc.). In particular, if the plum-flavored beverage of the present invention is an alcoholic beverage containing authentic plum wine or other types of plum wine, or authentic plum wine or other types of plum wine, it is more likely to have a better balance of fruitiness, maturity, and overall flavor.

[0034] Furthermore, the plum-flavored beverage of the present invention may be a carbonated beverage containing carbon dioxide (such as a carbonated drink or a carbonated alcoholic beverage). Here, "carbonated" means that the carbon dioxide pressure (with snifting) at 20°C is 0.05 MPa or higher, and this carbon dioxide pressure may be 0.1 MPa or higher, or even 0.15 MPa or higher. The upper limit of this carbon dioxide pressure may be 0.5 MPa or lower, even 0.45 MPa or lower, or even 0.4 MPa or lower. In addition, this carbon dioxide may be derived from carbonated water used as a raw material, or it may be added to the beverage by a carbonation (carbon dioxide injection) process. This carbonation process may be carried out in a batch manner, or it may be carried out continuously in an in-line system in which a carbon dioxide injection system (carbonator) is incorporated into the piping. Furthermore, in order to avoid the occurrence of foaming (bubbling) etc., it is preferable to carry out this carbonation process with the liquid temperature at 10°C or lower (preferably 4°C or lower). Furthermore, the plum-flavored beverage of the present invention may be a non-carbonated beverage having a carbon dioxide pressure (with snifting) of less than 0.05 MPa at 20°C.

[0035] The method for producing the plum-flavored beverage of the present invention is not particularly limited, as long as it includes a step of adjusting the cis-linalool oxide content of the resulting plum-flavored beverage to 17 μg / L or more and 1000 μg / L or less, and / or adjusting the ethyl hydrocinnamate content of the resulting plum-flavored beverage to 1.5 μg / L or more and 50 μg / L or less, the rest of the method can be carried out according to conventional methods for producing soft drinks or alcoholic beverages. When producing an alcoholic beverage, the production process may involve an alcoholic fermentation step using yeast to produce a fermented alcoholic beverage, or a blending step using alcoholic beverages such as distilled spirits as raw materials (without going through an alcoholic fermentation step) to produce a non-fermented alcoholic beverage. At a minimum, the final product should contain 17 μg / L or more and 1000 μg / L or less of cis-linalool oxide, and / or 1.5 μg / L or more and 50 μg / L or less of ethyl hydrocinnamate, and be adjusted to produce a beverage with the flavor of plum fruit, thereby achieving the above-mentioned effects. For example, one example of a manufacturing method for a plum-flavored alcoholic beverage involves using an alcoholic beverage made from plum fruit, such as plum wine, as a base, mixing this base with pure water, sugars, organic acids, flavorings, and cis-linalool oxide or ethyl hydrocinnamate, adjusting the content of cis-linalool oxide or ethyl hydrocinnamate in the final product to be within a predetermined range, and then filtering and sterilizing as necessary to produce the final product. Another example of a manufacturing method for a plum-flavored non-alcoholic beverage involves using pure water as a base, mixing this base with plum juice, plum extract, sugars, organic acids, flavorings, and cis-linalool oxide or ethyl hydrocinnamate, adjusting the content of cis-linalool oxide or ethyl hydrocinnamate in the final product to be within a predetermined range, and then filtering and sterilizing as necessary to produce the final product. Furthermore, the method may include steps such as adjusting the diethyl malate content of the resulting plum-flavored beverage to 3.5 mg / L or more and 15 mg / L or less, or adjusting the mass ratio of these components to be within a predetermined range.

[0036] Furthermore, the plum-flavored beverage of the present invention may also be a packaged beverage in which the product obtained as described above is filled into a metal container (aluminum container, steel container, etc.), a PET bottle, a glass container, a paper container, a barrel container, etc. By providing the beverage in such a package, it is not only easier to suppress deterioration of flavor and aroma over time, but convenience in distribution and sales is also increased.

[0037] The plum-flavored beverage of the present invention, having the above-described composition, is endowed with or enhanced fruitiness, and at the same time, a refreshing acidity and crisp aroma are also endowed with or enhanced, and the overall balance of flavor as a plum-flavored beverage is also improved. In addition, by using diethyl malate in combination, it is possible to further endow or enhance the sense of maturity and depth of flavor.

[0038] Furthermore, the present invention can also be said to provide a method for imparting or improving the fruitiness of a plum-flavored beverage, wherein the content of cis-linalool oxide is 17 μg / L or more and 1000 μg / L or less, and / or the content of ethyl hydrocinnamate is 1.5 μg / L or more and 50 μg / L or less. In other words, it can also be said to provide a method for enhancing the fruitiness of a plum-flavored beverage. Moreover, it can also provide a method for imparting or improving a refreshing acidity, a refreshing aroma, or an overall balance of flavor in a plum-flavored beverage. Furthermore, it is also possible to provide a method for imparting or improving a mature flavor in a plum-flavored beverage, wherein the content of diethyl malate is 3.5 mg / L or more and 15 mg / L or less.

[0039] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0040] <Preparation and sensory evaluation of plum-flavored alcoholic beverage (Test I)> Commercially available plum wine (without fruit juice ingredients) was diluted twice with pure water (Sample 1), and cis-linalool oxide was added and mixed to achieve the content levels listed in the upper row of Table 1 below (Samples 2-5). Plum-flavored alcoholic beverages with different cis-linalool oxide content levels (Samples 1-5) were then prepared, each with an alcohol content of 7v / v%. The content of each component listed in Table 1 below, including cis-linalool oxide, was pre-confirmed in the commercially available plum wine using gas chromatography-mass spectrometry (GC-MS). The same procedure was followed for subsequent samples.

[0041] Then, four trained panelists with strong sensory discriminative abilities evaluated each sample based on its crisp acidity, refreshing aroma, fruitiness, bitterness, off-flavors, and overall beverage quality (the balance of flavors as a plum-flavored alcoholic beverage), using the evaluation criteria outlined below.

[0042] [Evaluation criteria for crisp acidity, refreshing aroma, and fruitiness] In Sample 1, the crisp acidity, refreshing aroma, and fruitiness were all rated as 2 (not very noticeable). In comparison to Sample 1, a comparative sensory evaluation was conducted on a 5-point scale from 1 (not noticeable) to 5 (strongly noticeable) for each of these aspects.

[0043] [Evaluation criteria for bitterness and off-flavors] The bitterness and off-flavors in Sample 1 were assigned a rating of 2 (not very noticeable), and comparative sensory evaluations were conducted on a 5-point scale from 1 (not noticeable) to 5 (strongly noticeable) in comparison to Sample 1. A lower score indicates a higher evaluation.

[0044] [Evaluation Criteria for Overall Rating] Regarding the overall balance of flavor in the plum-flavored alcoholic beverage, a sensory evaluation was conducted on a 5-point scale, with 5 points representing "excellent balance" and 1 point representing "very poor balance."

[0045] The sensory evaluation results (average of evaluations from four panelists) are also shown in the lower section of Table 1 below. These results clearly show that increasing the cis-linalool oxide content in plum-flavored alcoholic beverages enhances or adds fruitiness, and also increases the crisp acidity and refreshing aroma. Although not shown in the table, samples 3-5 also showed enhanced sweetness and richness.

[0046] [Table 1]

[0047] <Preparation and sensory evaluation of plum-flavored alcoholic beverage (Test II)> Ethyl hydrocinnamate was added to a solution (Sample 1) made by diluting commercially available plum wine with purified water to a 2:1 ratio, and mixed to achieve the concentrations listed in the upper row of Table 2 below (Samples 6-9). This resulted in plum-flavored alcoholic beverages with an alcohol content of 7v / v%, each containing different amounts of ethyl hydrocinnamate. Note that Sample 1 is the same as Sample 1 from Test I.

[0048] Then, each sample obtained was sensory evaluated by four trained panelists with sensory discrimination abilities, using the same evaluation criteria as in Test I, regarding its crisp acidity, refreshing aroma, fruitiness, bitterness, off-flavors, and overall evaluation as a beverage (the overall balance of flavors as a plum-flavored alcoholic beverage).

[0049] The sensory evaluation results (average evaluations from four panelists) are also shown in the lower section of Table 2 below. These results clearly show that increasing the ethyl hydrocinnamate content in plum-flavored alcoholic beverages enhances or imparts fruitiness, and also increases the crisp acidity and refreshing aroma. Although not shown in the table, samples 7-9 also showed enhanced sweetness and richness.

[0050] [Table 2]

[0051] <Preparation and sensory evaluation of plum-flavored alcoholic beverage (Test III)> A commercially available plum wine was diluted twice with pure water (Sample 1), and cis-linalool oxide and diethyl malate were added and mixed to achieve the concentrations shown in the upper row of Table 3 below. Samples 3, 10, and 11, each with an alcohol content of 7v / v%, and varying diethyl malate content, were then prepared. Note that Sample 3 is the same as Sample 3 from Test I. Furthermore, commercially available plum wine was diluted twice with pure water (Sample 1), and ethyl hydrocinnamate and diethyl malate were added and mixed to achieve the content levels shown in the upper row of Table 4 below. Samples 7 and 12-13, with different diethyl malate content, were also prepared, resulting in an alcohol content of 7v / v%. Note that Sample 7 is the same as Sample 7 from Test II.

[0052] Then, each sample obtained was sensory evaluated by four trained panelists with strong sensory discernment abilities, focusing on its crisp acidity, refreshing aroma, fruitiness, bitterness and off-flavors, depth of flavor, maturity, and overall evaluation as a beverage (the balance of flavors as a plum-flavored alcoholic beverage).

[0053] Furthermore, the crisp acidity, refreshing aroma, fruitiness, bitterness and off-flavors, and overall evaluation as a beverage (the balance of flavors as a plum-flavored alcoholic beverage) were evaluated using the same criteria as in Tests I and II. In addition, the depth of flavor and maturity were evaluated using the following criteria.

[0054] [Evaluation criteria for depth of flavor and maturity] In Sample 1, both the depth of flavor and the sense of maturity were rated as 2 (not very noticeable), and in comparison to Sample 1, a comparative sensory evaluation was performed on a 5-point scale from 1 (not noticeable) to 5 (strongly noticeable).

[0055] The results of these sensory evaluations (average values ​​of the evaluations of the four panelists) are also shown in the lower section of Table 3 and the lower section of Table 4 below. From these results, it became clear that by including a predetermined amount of diethyl malate along with a predetermined amount of cis-linalool oxide or ethyl hydrocinnamate in a plum-flavored alcoholic beverage, it is possible to impart or improve not only fruitiness but also a sense of maturity, and furthermore, to impart or improve the depth of flavor.

[0056] [Table 3]

[0057] [Table 4]

[0058] <Preparation and sensory evaluation of plum-flavored alcoholic beverage (Test IV) and preparation and sensory evaluation of plum-flavored non-alcoholic beverage> A commercially available plum wine was diluted twice with pure water (Sample 1), to which cis-linalool oxide, ethyl hydrocinnamate, and diethyl malate were added and mixed to achieve the concentrations listed in the upper row of Table 5 below, creating a plum-flavored alcoholic beverage (Sample 14) with an alcohol content of 7 v / v%. Note that Sample 1 is the same as Sample 1 in Test I. Furthermore, a plum-flavored non-alcoholic beverage (Sample 15) was prepared by adding 120 μg / L of cis-linalool oxide, 5 μg / L of ethyl hydrocinnamate, and 2 mg / L of diethyl malate to a plum-flavored non-alcoholic beverage containing plum juice, plum extract, and plum flavoring (juice usage rate 1 w / w%, cis-linalool oxide content of 5 μg / L or less, ethyl hydrocinnamate content of 0.5 μg / L or less, and diethyl malate content of 2 mg / L or less).

[0059] Then, each sample obtained was sensory evaluated by four trained panelists with sensory discrimination abilities, using the same evaluation criteria as in Test III, for its crisp acidity, refreshing aroma, fruitiness, bitterness and off-flavors, depth of flavor, maturity, and overall evaluation as a beverage (the overall balance of flavors as a plum-flavored alcoholic beverage). For the plum-flavored non-alcoholic beverage, a plum-flavored non-alcoholic beverage with cis-linalool oxide, ethyl hydrocinnamate, and diethyl malate as the base before mixing was used as a control product.

[0060] The sensory evaluation results (average evaluations from four panelists) of the plum-flavored alcoholic beverage are shown in the lower section of Table 5 below. These results clearly show that including specific amounts of the three components—cis-linalool oxide, ethyl hydrocinnamate, and diethyl malate—improves both the fruitiness and maturity, as well as the richness of the flavor and the refreshing aroma. Although not shown in the table, Sample 15, a plum-flavored non-alcoholic beverage, showed a similar trend, with a particularly improved refreshing aroma.

[0061] [Table 5]

Claims

1. A plum-flavored beverage containing cis-linalool oxide in an amount of 17 μg / L to 1000 μg / L, and / or ethylhydrocinnamate in an amount of 1.5 μg / L to 50 μg / L.

2. The plum-flavored beverage according to claim 1, wherein the content of cis-linalool oxide is 30 μg / L or more and 550 μg / L or less, and / or the content of ethyl hydrocinnamate is 2.5 μg / L or more and 15 μg / L or less.

3. The plum-flavored beverage according to claim 1 or 2, wherein the mass ratio of diethyl malate to cis-linalool oxide (diethyl malate / cis-linalool oxide) is 200 or less, and / or the mass ratio of diethyl malate to ethyl hydrocinnamate (diethyl malate / ethyl hydrocinnamate) is 2400 or less.

4. The plum-flavored beverage according to claim 1 or 2, further containing 3.5 mg / L to 15 mg / L of diethyl malate.

5. The plum-flavored beverage according to claim 4, wherein the content of the diethyl malate is 3.5 mg / L or more and 6.0 mg / L or less, and the cis-linalool oxide is 30 μg / L or more and 550 μg / L or less, and the ethyl hydrocinnamate is 2.5 μg / L or more and 15 μg / L or less.

6. The plum-flavored alcoholic beverage according to claim 1 or 2, wherein the alcohol content is 1 v / v% or more and 25 v / v% or less.

7. A method for producing a plum-flavored beverage, comprising the steps of: adding cis-linalool oxide in a concentration of 17 μg / L or more and 1000 μg / L or less; and / or adding ethyl hydrocinnamate in a concentration of 1.5 μg / L or more and 50 μg / L or less.

8. A method for imparting or improving the fruitiness of a plum-flavored beverage, characterized in that the content of cis-linalool oxide is 17 μg / L or more and 1000 μg / L or less, and / or the content of ethylhydrocinnamate is 1.5 μg / L or more and 50 μg / L or less.

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