Alcoholic beverages

Abstract

To provide a beverage that has reduced sour harshness and also has a rich and round taste added thereto.SOLUTION: A beverage has an acidity of 0.1 g / 100 ml or more and contains geranyl acetate and fenchol, with the content of the geranyl acetate being 10 μg / L or more, and the content of the fenchol being 10 μg / L or more and 1000 μg / L or less.SELECTED DRAWING: None

Description

TECHNICAL FIELD

[0001] The present invention relates to a beverage, a method for producing the same, and the like. BACKGROUND ART

[0002] In sour beverages (especially beverages with high sourness), it is sometimes required to suppress sour irritation to a certain extent so that a predetermined flavor can be sufficiently perceived. In particular, for alcoholic beverages such as so-called RTD beverages like canned chuhai and canned cocktails, and wine-taste alcoholic beverages, suppression of sour irritation is often required. Therefore, technologies for suppressing or reducing sour irritation in beverages have been developed.

[0003] For example, Patent Document 1 discloses a chuhai (alcoholic beverage) with reduced irritation derived from sourness, in which the total acidity is adjusted to 0.5 g / 100 ml or more by a sour agent and fruit juice, and the acidity derived from fruit juice accounts for 1% or more of the total acidity. PRIOR ART DOCUMENTS PATENT DOCUMENTS

[0004] Patent Document 1 Japanese Unexamined Patent Application Publication No. 2015-204775 SUMMARY OF THE INVENTION PROBLEM TO BE SOLVED BY THE INVENTION

[0005] However, there is still room for further improvement in technologies for suppressing the harshness of sourness in sour beverages. There is also room for improvement in terms of imparting thickness and roundness to the taste while suppressing this harshness of sourness.

[0006] Therefore, an object of the present invention is to provide a beverage in which the harshness of sourness is suppressed, and thickness and roundness are imparted to the taste. MEANS FOR SOLVING THE PROBLEM

[0007] To solve the above problems, the inventors diligently conducted research and clarified that geranyl acetate and fencol affect the flavor of beverages. Based on this finding, they discovered that by creating a beverage with an acidity of 0.1 g / 100 ml or more, containing geranyl acetate and fencol, with a geranyl acetate content of 10 μg / L or more and a fencol content of 10 μg / L to 1000 μg / L, the harshness of the acidity is suppressed, and the flavor is given depth and roundness, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <9> That is the case. <1> A beverage having an acidity of 0.1 g / 100 ml or more, and containing geranyl acetate and fencol, wherein the geranyl acetate content is 10 μg / L or more, and the fencol content is 10 μg / L or more and 1000 μg / L or less. <2> The content of geranyl acetate is 50 μg / L or more and 1000 μg / L or less. <1> The beverages listed. <3> The fencol content is 50 μg / L or more and 550 μg / L or less. <1> or <2> The beverages listed. <4> It is a citrus fruit-flavored beverage. <1> ~ <3> A beverage listed in any one of the following. <5> It is a wine-flavored beverage. <1> ~ <4> A beverage listed in any one of the following. <6> Alcoholic beverages with an alcohol content of 1 v / v% or more and 20 v / v% or less. <1> ~ <5> A beverage listed in any one of the following. <7> The acidity is 0.5 g / 100 ml or more and 2.0 g / 100 ml or less. <1> ~ <6> A beverage listed in any one of the following. <8> A method for producing a beverage, comprising the steps of: setting the acidity to 0.1 g / 100 ml or more; adding geranyl acetate at a concentration of 10 μg / L or more; and adding fencol at a concentration of 10 μg / L or more and 1000 μg / L or less. <9> A method for suppressing the harshness of acidity in a beverage and imparting depth and roundness to the flavor, characterized by containing 10 μg / L or more of geranyl acetate and 10 μg / L to 1000 μg / L of fencol in a beverage with an acidity of 0.1 g / 100 ml or more. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a beverage in which the harshness of the acidity is suppressed, and the richness and roundness of the flavor are added. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to a beverage having an acidity of 0.1 g / 100 ml or more and containing geranyl acetate and fencol, wherein the geranyl acetate content is 10 μg / L or more and the fencol content is 10 μg / L or more and 1000 μg / L or less (hereinafter sometimes referred to as "the beverage of the present invention"), and a method for producing the same.

[0011] The beverage of the present invention may be an alcoholic beverage or a non-alcoholic beverage. Here, "alcoholic beverage" means a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages as defined in the Liquor Tax Act (Act No. 63 of 2019) (for example, liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages as defined in the Liquor Tax Act). This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (Instruction) 3 Sake 3-4 Alcohol content (vibrating density meter method or gas chromatography analysis method) (the same applies hereinafter). Furthermore, in this invention, "alcohol" means ethanol.

[0012] If the beverage of the present invention is an alcoholic beverage, it may be either a fermented alcoholic beverage produced through an alcoholic fermentation process by yeast (a process in which yeast produces alcohol, a metabolite, from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcoholic fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as raw materials). The alcohol content is not particularly limited as long as it is 1 v / v% or higher, but for example, a lower limit of 2 v / v% or higher, more specifically 3 v / v% or higher, more specifically 4 v / v% or higher, and more specifically 5 v / v% or higher is indicated, and an upper limit of 20 v / v% or lower, more specifically 15 v / v% or lower, more specifically 12 v / v% or lower, more specifically 10 v / v% or lower, more specifically 9 v / v% or lower, more specifically 8 v / v% or lower, more specifically 7 v / v% or lower, and more specifically 6 v / v% or lower is indicated. In particular, it is more preferable that the beverage of the present invention is an alcoholic beverage with an alcohol content of 1 v / v% or higher and 20 v / v% or lower, and more specifically 1 v / v% or higher and 15 v / v% or lower. This alcohol content can be adjusted by the alcohol content of the alcoholic beverages (distilled spirits, brewed alcohol, raw material alcohol, etc.) used as raw materials in the manufacturing process, and their blending ratio. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can be adjusted by controlling the fermentation conditions during the alcohol fermentation process.

[0013] On the other hand, "non-alcoholic beverages" refer to beverages with an alcohol content of less than 1 v / v%. For example, this may include soft drinks as defined by the Food Sanitation Act (Law No. 233 of 1947). Furthermore, this category of non-alcoholic beverages includes not only alcohol-flavored beverages with an alcohol content of less than 1 v / v% that have a taste and aroma similar to alcoholic beverages and give the drinker the sensation of having consumed an alcoholic beverage, but also beverages other than alcohol-flavored beverages (those with flavors other than alcohol) with an alcohol content of less than 1 v / v%. When the beverage of the present invention is a non-alcoholic beverage, the alcohol content thereof is not particularly limited as long as it is less than 1 v / v%, and may be, for example, 0.000 v / v% or more and less than 1 v / v%. The lower limit may be 0.001 v / v% or more, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, 0.5 v / v% or more, or 0.6 v / v% or more. The upper limit may be 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, 0.01 v / v% or less, 0.005 v / v% or less, less than 0.005 v / v%, or 0.004 v / v% or less. When the beverage of the present invention is a non-alcoholic beverage, it is more preferably the above-mentioned alcohol-tasting beverage.

[0014] Hereinafter, the components and the like constituting the beverage of the present invention will be described in detail.

[0015] The beverage of the present invention contains 10 µg / L or more of geranyl acetate and 10 µg / L or more and 1000 µg / L or less of fencor. Thereby, due to the synergistic effect of geranyl acetate and fencor, it is possible to suppress the harshness of sourness in the beverage of the present invention having a predetermined acidity, and impart thickness of taste (thickness, richness) and roundness (roundness, softness, harmony of the overall taste). Furthermore, a fresh taste (fresh fruit-like taste) can also be imparted to the beverage of the present invention.

[0016] Geranyl acetate (C 12 H 20 O2) is one of the aroma components, also called geraniol acetate, and is a compound represented by the following formula (1).

[0017]

Chemical Formula

[0018] In addition, Fenchol (Fenchol: C 10 H 18 O) is also one of the aroma components, which is also called fenchyl alcohol and is a compound represented by the following formula (2).

[0019] [Chemical formula]

[0020] In the beverage of the present invention, as described above, the content of geranyl acetate is 10 µg / L or more. The content of geranyl acetate is preferably 20 µg / L or more, more preferably 25 µg / L or more, still more preferably 30 µg / L or more, still more preferably 50 µg / L or more, still more preferably 80 µg / L or more, still more preferably 100 µg / L or more, still more preferably 120 µg / L or more, and even more preferably 150 µg / L or more. This is because the synergistic effect with fenchol can further suppress the harsh sourness of the beverage of the present invention, and further enhance the thickness and roundness of the taste. At the same time, the fresh taste can also be further enhanced. In addition, a gorgeous flavor can be imparted to the beverage of the present invention, and furthermore, the ink-like flavor that may be perceived due to fenchol can be suppressed (masked). The content of geranyl acetate can be adjusted by using commercially available geranyl acetate (e.g., pure products, purified products, etc.) or geranyl acetate-containing raw materials (e.g., flavorings, extracts, fruit juices, alcoholic beverages, etc.), and a plurality of these may be used in combination. Examples of geranyl acetate-containing raw materials include orange extract and lemon extract.

[0021] Furthermore, in the beverage of the present invention, adjusting the geranyl acetate content to preferably 1000 μg / L or less, more preferably 800 μg / L or less, even more preferably 600 μg / L or less, even more preferably 500 μg / L or less, and even more preferably 400 μg / L or less is preferable because it allows for a high level of maintenance of the above-mentioned effect of suppressing the harshness of the acidity, the effect of imparting depth and roundness of flavor, and the effect of imparting a refreshing taste, while also resulting in a beverage with an excellent overall balance of flavor. For example, the geranyl acetate content may be 50 μg / L or more and 1000 μg / L or less.

[0022] Furthermore, in the beverage of the present invention, as described above, the fencol content is 10 μg / L or more, but it is preferable that the fencol content be 20 μg / L or more, more preferably 25 μg / L or more, even more preferably 30 μg / L or more, even more preferably 40 μg / L or more, and even more preferably 50 μg / L or more. This is because the synergistic effect with geranyl acetate can further suppress the harshness of the acidity of the beverage of the present invention and further enhance the richness and roundness of the flavor. Furthermore, it can also further enhance the refreshing taste. The fencol content can be adjusted by using commercially available fencol (e.g., pure or refined products) or fencol-containing raw materials (e.g., flavorings, extracts, fruit juices, alcoholic beverages, etc.), and multiple of these may be used in combination.

[0023] Furthermore, in the beverage of the present invention, as also mentioned above, the fencol content is 1000 μg / L or less. However, adjusting this fencol content to preferably 800 μg / L or less, more preferably 600 μg / L or less, even more preferably 550 μg / L or less, even more preferably 500 μg / L or less, even more preferably 400 μg / L or less, even more preferably 300 μg / L or less, even more preferably 250 μg / L or less, and even more preferably 200 μg / L or less is preferable because it allows for a beverage that maintains the above-mentioned effects of suppressing the harshness of acidity, adding depth and roundness to the flavor, and adding a refreshing taste, while also having an excellent overall balance of flavor. It is also easier to suppress the perception of ink-like flavors and bitterness. For example, the fencol content may be 50 μg / L or more and 550 μg / L or less.

[0024] While not limited to these, in the beverage of the present invention, it is highly preferable to set the ratio of fencol content to geranyl acetate content (fencol content / geranyl acetate content, mass ratio) to 0.01 or higher, further to 0.05 or higher, further to 0.1 or higher, further to 0.2 or higher, further to 0.3 or higher, with an upper limit of 50 or less, further to 30 or less, further to 20 or less, further to 15 or less, further to 10 or less, further to 6 or less, and further to 5 or less, as this makes it easier to exhibit the above effects (especially the effect of adding depth and roundness to the flavor).

[0025] Here, the geranyl acetate content in the beverage of the present invention can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0026] Furthermore, the fencol content in the beverage of the present invention can be measured by gas chromatography-mass spectrometry (GC-MS) after extracting with a solvent such as pentane and concentrating it as appropriate.

[0027] Furthermore, the beverage of the present invention has an acidity of 0.1 g / 100 ml or more. This acidity may also be 0.2 g / 100 ml or more, 0.3 g / 100 ml or more, 0.4 g / 100 ml or more, 0.5 g / 100 ml or more, 0.6 g / 100 ml or more, 0.7 g / 100 ml or more, or 0.8 g / 100 ml or more. Even with such acidity levels, the beverage of the present invention has its harshness suppressed due to the synergistic effect of geranyl acetate and fencol mentioned above. The upper limit of this acidity may be 2.0 g / 100 ml or less, further 1.5 g / 100 ml or less, further 1.2 g / 100 ml or less, or further 1.0 g / 100 ml or less. Here, "acidity" refers to citric acidity (the value of acidity converted to the equivalent amount of citric acid), and is a value 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, it can be calculated by neutralizing the beverage with a sodium hydroxide solution (0.1 mol / L), and using the "titration volume (ml)" of the sodium hydroxide solution required in the neutralization titration, the "volume (ml)" 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 solution).

[0028] Furthermore, in order to achieve the above-mentioned acidity in the beverage of the present invention, organic acids (such as citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, and acetic acid) or their salts can be used as raw materials. In addition, other organic acid or organic acid salt-containing raw materials can be fruit-derived components (one or more selected from fruit pulp, fruit juice, fruit peel, extracts or fermented liquids, maceration liquids, etc.) or alcoholic beverages manufactured using fruit as a raw material (such as brewed wine, fruit wine, and sweet fruit wine). In particular, beverages that have the above-mentioned acidity due to the presence of citric acid or citrate are highly preferable because the effects of the present invention are more easily exhibited. Similarly, beverages that have the above-mentioned acidity due to the presence of malic acid or malate, or tartaric acid or tartarate are also preferable.

[0029] When fruit juice is included in the beverage of the present invention, the fruit juice usage rate may be 1 w / w% or more, more precisely 3 w / w% or more, more precisely 5 w / w% or more, or more precisely 7 w / w% or more, as converted to straight fruit juice usage rate. The upper limit may be 20 w / w% or less, more precisely 15 w / w% or less, more precisely 12 w / w% or less, or more precisely 10 w / w% or less. Here, fruit juice in the present invention refers to juice squeezed from fruit, or its concentrate, concentrated and reconstituted liquid, or diluted liquid, and may contain pulp, peel, etc. Furthermore, the fruit juice usage rate converted to straight fruit juice is the ratio of the mass of fruit juice contained in the beverage, converted to straight fruit juice according to JAS (Japanese Agricultural Standards), to the total mass of the beverage. However, the present invention is characterized in that even if the beverage contains substantially no fruit juice, such as a straight fruit juice equivalent of less than 1 w / w%, or even less than 0.5 w / w%, the harshness of the acidity is suppressed, and the flavor is given depth and roundness, resulting in a beverage with a desirable aroma.

[0030] Furthermore, the beverage of the present invention preferably contains citrus fruit-derived components such as citrus juice (for example, citrus fruit-derived components including organic acids or organic acid salts). This is because the composition of the present invention makes it easier to suppress the harshness of the acidity, including the acidity derived from citrus fruits, and at the same time, it is easy to impart and improve the richness and roundness of the flavor, including the aroma of citrus fruits. The beverage of the present invention is also preferably one that contains a citrus fruit-like flavor. In other words, the beverage of the present invention is preferably a citrus fruit-flavored beverage that contains citrus fruit-derived components (pulp, juice, peel, extracts or fermented liquids, maceration liquids, etc.) and / or citrus fruit-like flavors (flavorings, etc.) and has the aroma of citrus fruits. In this case, it may be an alcoholic beverage (citrus fruit-flavored alcoholic beverage) or a non-alcoholic beverage (citrus fruit-flavored non-alcoholic beverage), but it is more preferable to be an alcoholic beverage or an alcohol-flavored non-alcoholic beverage.

[0031] Furthermore, when the beverage of the present invention contains alcoholic beverages made using fruit as a raw material (for example, when it is an alcoholic beverage), it is preferable to include wine. This is because the composition of the present invention makes it easier to suppress the harshness of acidity, including the acidity derived from wine, and at the same time, it is easier to impart and improve the richness and roundness of the taste, including the aroma of wine. The beverage of the present invention is also preferable if it contains wine-like flavor (flavoring, etc.). And it is even more preferable if the beverage of the present invention is a wine-flavored beverage. Here, "wine-flavored beverage" refers to a beverage that exhibits a taste and aroma similar to wine (a fermented alcoholic beverage obtained by fermenting grapes or other fruits or fruit juice with yeast), and gives the drinker the sensation of drinking wine. In this case, it may be an alcoholic beverage (wine-flavored alcoholic beverage) or a non-alcoholic beverage (wine-flavored non-alcoholic beverage). It may also be a wine-flavored beverage that has the aroma and flavor of citrus fruits as mentioned above.

[0032] Examples of wine-like beverages include fruit wines, sweet fruit wines, or liqueurs as defined by the Liquor Tax Law, as well as alcoholic beverages that do not fall into these categories but exhibit a taste and aroma similar to wine. These wine-like beverages can include those made from grapes (such as fermented wines), but they can also be made from fruits other than grapes.

[0033] Here, the term "fruit wine" as defined by the Liquor Tax Law mentioned above 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. These also include alcoholic beverages with an alcohol content of less than 15 v / v%, such as brandy, which have added sugars, flavorings, or water, with wine and cider being examples.

[0034] Furthermore, the term "sweet fruit wine" as defined in the Liquor Tax Act mentioned above refers to alcoholic beverages produced by adding sugars to fruit or fruit and water and allowing it to ferment, or by adding sugars to these and allowing it to ferment, or alcoholic beverages to which brandy, sugars, flavorings, or water have been added, but which are not included in the above-mentioned fruit wines. This also includes alcoholic beverages or the above-mentioned fruit wines to which plants have been steeped to extract their components, to which chemicals have been added, or to which brandy, sugars, flavorings, colorings, or water have been added. Examples include port wine, Madeira wine, sherry, vermouth, and sangria.

[0035] Furthermore, the term "liqueur" as defined by the Liquor Tax Law mentioned above refers to alcoholic beverages made from alcoholic beverages, sugars, and other items (including alcoholic beverages) with an extract content of 2 degrees or more.

[0036] Furthermore, if the beverage of the present invention is an alcoholic beverage, the effects of the present invention are more easily exhibited, so it is preferable that the extract content be 0.5 w / v% or more, and more preferably 1.0 w / v% or more. However, this upper limit may be 20.0 w / v% or less, more preferably 15.0 w / v% or less, more preferably 12.0 w / v% or less, more preferably 10.0 w / v% or less, more preferably 8.0 w / v% or less, and more preferably 5.0 w / v% or less.

[0037] Here, "extract content" is the value calculated by the following formula (3). (3) Extract content (w / v%) = (SA) × 260 + 0.21 In equation (3), "S" is the specific gravity (15 / 4°C) of the alcoholic beverage, and "A" is the value calculated by converting the alcohol content of the alcoholic beverage to its specific gravity (15 / 15°C). The conversion of alcohol content to specific gravity (15 / 15°C) is performed based on Table 2, "Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," of the National Tax Agency's prescribed analytical methods (instructions) in Japan. In addition, the fifth decimal place is rounded during the calculation using this formula, and the second decimal place is truncated for the final extract value. Furthermore, the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibrating densimeter and dividing the obtained density value by 0.99997.

[0038] Furthermore, the beverage of the present invention is preferable if it contains a sweetener, as this makes it easier to exhibit the effects of the present invention and improves the overall balance of flavor. This sweetener includes sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, stevia, etc.). In particular, the above-mentioned effects are more easily exhibited if the beverage of the present invention contains sugars.

[0039] Furthermore, the beverage of the present invention may contain a flavoring. A flavoring is an additive added during the manufacturing or processing of food to impart or enhance a predetermined aroma. Specific examples of this flavoring are not limited to, but the aforementioned wine-like flavor and citrus fruit-like flavor are shown as preferred. This flavoring may also contain geranyl acetate or fencol as described above.

[0040] Furthermore, in addition to the above, the beverage of the present invention may optionally use salts (such as sodium chloride and potassium chloride), phosphoric acid or its salts, alcoholic beverages, carbonated water, water (such as purified water), colorants, seasonings, antioxidants, emulsifiers, etc., as raw materials.

[0041] Furthermore, the beverage of the present invention may be a non-carbonated beverage with a carbon dioxide pressure (with snifting) of less than 0.05 MPa at 20°C, or it may be a carbonated beverage (carbonated drink) with a carbon dioxide pressure (with snifting) of 0.05 MPa or more at 20°C. However, when the beverage of the present invention is intended to be a wine-flavored beverage, it is preferable to make it a non-carbonated beverage. In the case of a carbonated beverage, the carbon dioxide pressure may be 0.10 MPa or more, and even 0.15 MPa or more. The upper limit of this carbon dioxide pressure may be 0.50 MPa or less, even 0.45 MPa or less, and even 0.40 MPa or less. Furthermore, 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) and other issues, this carbonation process is preferably carried out at a liquid temperature of 10°C or lower (preferably 4°C or lower).

[0042] The method for producing the beverage of the present invention is not particularly limited, as long as it includes the steps of: setting the acidity to 0.1 g / 100 ml or more; including geranyl acetate at a concentration of 10 μg / L or more; and including fencol at a concentration of 10 μg / L or more and 1000 μg / L or less. The other steps can be those of a conventional method for beverage production. These steps include the steps of including an organic acid or organic acid salt (which may be a raw material containing an organic acid or organic acid salt, such as fruit juice or alcoholic beverages), geranyl acetate and fencol (which may be a raw material containing geranyl acetate and / or fencol, such as flavorings, extracts, fruit juice, or alcoholic beverages), and adjusting the acidity and the content of the above components within a predetermined range. These steps may be separate steps (not consecutive steps). Furthermore, in the step of including an organic acid or organic acid salt, geranyl acetate and fencol, a raw material containing any of the organic acid or organic acid salt, geranyl acetate, and fencol may be used. For example, one method involves mixing sugars, organic acids, geranyl acetate, fencol, etc., with a base of pure water or alcoholic beverage (base liquor) to adjust the acidity and content, and then filtering, sterilizing, and homogenizing the product as needed. This "base liquor" refers to the raw alcoholic beverage from which 80% or more of the alcohol content in the alcoholic beverage is derived. Furthermore, these processes may also include steps to adjust them so that they fall within the respective more preferable ranges mentioned above.

[0043] Furthermore, the beverage of the present invention is preferably a packaged alcoholic 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 a packaged beverage in this manner, it is easier to suppress deterioration of flavor and other characteristics over time, and convenience in distribution and sales is further enhanced. If the beverage of the present invention is an alcoholic beverage, it may be an RTD (Ready to Drink) beverage that can be drunk as is after opening (drinked without dilution), or an RTS (Ready to Serve) beverage that is diluted with ice or carbonated water. It may also be a wine-flavored alcoholic beverage in a PET bottle or glass bottle.

[0044] The beverage of the present invention, having the above-described composition, has a suppressed harshness of acidity, while also possessing depth and roundness of flavor, resulting in an overall superior aroma and taste. Furthermore, it can also be a beverage with a refreshing taste. The above effects are particularly easily exhibited in citrus fruit-flavored beverages and wine-flavored beverages, and are also easily exhibited in alcoholic beverages and non-alcoholic alcohol-flavored beverages.

[0045] Furthermore, the present invention can also be described as providing a method for suppressing the harshness of acidity in a beverage and imparting depth and roundness to the flavor, characterized by containing 10 μg / L or more of geranyl acetate and 10 μg / L to 1000 μg / L of fencol in a beverage with an acidity of 0.1 g / 100 ml or more. In other words, it can also be described as providing a method for improving the flavor of this beverage. Moreover, it is also possible to provide a method for imparting a refreshing taste to this beverage.

[0046] 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]

[0047] <Preparation and Sensory Evaluation of Alcoholic Beverages I> Non-sparkling alcoholic beverage samples (Samples 1-7) were prepared by adding liquid sugar (fructose-glucose liquid sugar) and acidulants (citric acid, trisodium citrate) to vodka, which was the base liquor, and mixing it with geranyl acetate and / or fencol as needed, and then adding and mixing it with pure water to prepare a non-sparkling alcoholic beverage sample (Samples 1-7) with an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.70 g / 100 ml, an extract content of 1.2 w / v%, and geranyl acetate and fencol content as listed in the upper part of Table 1 below.

[0048] Then, five trained panelists with sensory discriminative abilities evaluated each sample using the following criteria, assessing the sharpness of the acidity, the ink-like aroma, the body / richness (depth of flavor), the juiciness (fruit-like freshness), the roundness / softness (roundness of flavor), and the overall evaluation as an alcoholic beverage.

[0049] [Evaluation criteria for the sharpness of acidity] The sharpness of the acidity in Sample 1 was assigned a score of 5 (very strong), and comparative sensory evaluation was performed on a 5-point scale from 1 (not at all) to 5 (very strong: equivalent to Sample 1) in comparison to Sample 1. In this item, a lower score indicates a higher evaluation.

[0050] [Evaluation criteria for ink-like flavor] The ink-like flavor in Sample 1 was assigned a rating of 1 (not detected at all). In comparison to Sample 1, each sample was evaluated on a 5-point scale from 1 (not detected at all: equivalent to Sample 1) to 5 (very strongly detected). In this item as well, a lower score indicates a higher evaluation.

[0051] [Evaluation criteria for thickness / richness, juicy flavor, and roundness / softness] In Sample 1, the richness / body, juiciness, and roundness / softness were all rated as 1 (not perceived at all). In comparison to Sample 1, each of these qualities was evaluated on a 5-point scale from 1 (not perceived at all: equivalent to Sample 1) to 5 (perceived very strongly).

[0052] [Evaluation Criteria for Overall Rating] Alcoholic beverages were evaluated on an absolute scale of 1 (very bad) to 5 (very good) based on their overall flavor and aroma.

[0053] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 1 below. As a result, Sample 1, which had an acidity of 0.70 g / 100 ml and contained neither geranyl acetate nor fencol, had a very strong, sharp acidity, and lacked any depth of flavor, freshness, or roundness. Similarly, Samples 2 and 3, which had the same acidity but contained either geranyl acetate or fencol, had a slightly reduced sharpness of acidity, but still lacked depth of flavor, freshness, and roundness. In contrast, Samples 4-7, which had the same acidity but contained 50 μg / L of geranyl acetate and 50 μg / L or more of fencol, were alcoholic beverages in which the sharpness of acidity was sufficiently suppressed, and depth of flavor, freshness, and roundness were perceived. In particular, samples 4-6 had superior overall flavor (the overall balance of flavor as a beverage), and sample 4 was very preferable as it had almost no ink-like flavor that can sometimes be perceived by fencol.

[0054] [Table 1]

[0055] <Preparation and Sensory Evaluation of Alcoholic Beverages II> Non-sparkling alcoholic beverage samples (Samples 8-10) were prepared by adding liquid sugar (fructose-glucose liquid sugar), acidulants (citric acid, trisodium citrate), geranyl acetate, and fencol to vodka, which was the base liquor, and then adding and mixing with pure water to prepare a non-sparkling alcoholic beverage sample (Samples 8-10) with an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.70 g / 100 ml, an extract content of 1.2 w / v%, and geranyl acetate and fencol content as shown in the upper part of Table 2 below.

[0056] Then, sensory evaluations were conducted on each sample obtained, using the same methods and evaluation criteria as described in I above, to assess the sharpness of the acidity, the ink-like aroma, the body and richness, the freshness of the taste, the roundness and softness, and the overall evaluation as an alcoholic beverage.

[0057] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 2 below. As a result, samples 8-10, which had an acidity of 0.70 g / 100 ml and contained 100 μg / L or more of geranyl acetate and 100 μg / L of fencol, were alcoholic beverages in which the harshness of the acidity was suppressed even more than that of sample 5 in I above, and in which the depth and richness of the flavor, the fresh taste, and the roundness and softness of the flavor were fully felt. Furthermore, these were hardly perceived as having an ink-like flavor, and the overall flavor was excellent.

[0058] [Table 2]

[0059] <Preparation and Sensory Evaluation of Alcoholic Beverages III> A non-sparkling wine-flavored alcoholic beverage sample (Sample 11) was prepared by adding liquid sugar (fructose-glucose liquid sugar), acidulant (malic acid), and lemon fruit-like flavor (flavor containing geranyl acetate and fencol) to a base wine (fermented grape wine with added lemon juice), and then adding and mixing it with pure water. The sample had an alcohol content of 9 v / v%, an acidity (citric acid acidity, including that derived from the base wine) of 0.82 g / 100 ml, an extract content of 8.0 w / v%, and a lemon juice content of approximately 12 w / w% (see Table 3, upper section below). Note that the "lemon juice content (%)" is the percentage of lemon juice used in terms of straight juice relative to the total mass of the alcoholic beverage sample.

[0060] Furthermore, the geranyl acetate and fencol content of sample 11 were measured by the following method. First, the sample was extracted with dichloromethane or pentane, then dehydrated with sodium sulfate as needed and concentrated to prepare the sample for measurement. This sample was then measured by GC / MS under the following conditions. (Automatic pretreatment device conditions) Pre-treatment equipment: MPS2, MPS Robotic PRO (GERSTEL) Needle penetration: 25mm (GC / MS measurement conditions) Inlet: Splitless, purge flow rate 40 mL / min (1 min) Analytical equipment: 6890N or 7890 GC, 597x MSD (Agilent Technologies) Column: InertCap Pure-WAX 30m x 0.25mm, 0.25μm (GL Science) Injection volume: 1μL Inlet: Splitless liner, wool-filled Splitless, purge flow rate 40 mL / min (1 min) :250℃ Flow rate: 1mL / min Oven temperature: 40℃ (3 min) - 5℃ / min - 250℃ (5 min) AUX temperature: 250℃ MS detector: SIM m / z 81,121,136

[0061] As a result, the geranyl acetate content of sample 11 was 81 μg / L, and the fencol content was 84 μg / L (see Table 3, upper section below).

[0062] Then, sensory evaluation was conducted on Sample 11 using the same methods and evaluation criteria as described in I above, regarding the sharpness of the acidity, the ink-like aroma, the body and richness, the refreshing taste, the roundness and softness, and the overall evaluation as an alcoholic beverage.

[0063] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 3 below. As a result, Sample 11, a wine-flavored alcoholic beverage with an acidity of 0.82 g / 100 ml and containing 81 μg / L of geranyl acetate and 84 μg / L of fencol, showed that despite its high acidity, the harshness of the acidity was sufficiently suppressed, and the depth and richness of the flavor, the fresh taste, and the roundness and softness of the flavor were also very noticeable, making it an extremely excellent wine-flavored alcoholic beverage overall.

[0064] [Table 3]

[0065] In addition, three types of non-alcoholic beverages (alcohol content 0.000 v / v%) were prepared in the same manner as samples 4, 5, and 8 of this example, except that the vodka used as the base liquor was replaced with pure water. A trained panelist with sensory discrimination abilities performed a sensory evaluation of the sharpness of the acidity, body and richness, and roundness and softness, in the same manner as in this example. The results showed that all of them exhibited the same tendencies as the alcoholic beverages, meaning that the sharpness of the acidity was suppressed, and the non-alcoholic beverages had body and roundness in their flavor. Therefore, it could be inferred that even in the case of non-alcoholic beverages, the effects of the present invention would not be lost.

Claims

1. An alcoholic beverage having vodka or raw material alcohol as a base liquor, having an acidity of 0.2 g / 100 ml or more and 1.0 g / 100 ml or less, and containing geranyl acetate and fencol, The content of geranyl acetate is 25 μg / L or more and 1000 μg / L or less, the content of fencol is 25 μg / L or more and 1000 μg / L or less, and furthermore, the ratio of the content of fencol to the content of geranyl acetate (fencol content / geranyl acetate content) is 1 or more and 20 or less. Alcoholic beverage.

2. The alcoholic beverage according to claim 1, wherein the geranyl acetate content is 50 μg / L or more and 1000 μg / L or less.

3. The alcoholic beverage according to claim 1 or 2, wherein the fencol content is 50 μg / L or more and 550 μg / L or less.

4. An alcoholic beverage according to any one of claims 1 to 3, wherein the alcohol content is 1 v / v% or more and 15 v / v% or less.

5. The alcoholic beverage according to any one of claims 1 to 4, wherein the acidity is 0.5 g / 100 ml or more and 1.0 g / 100 ml or less.

6. The alcoholic beverage according to any one of claims 1 to 5, wherein the extract content is 0.5 w / v% or more and 10.0 w / v% or less.

7. A method for producing an alcoholic beverage based on vodka or raw material alcohol, comprising the steps of: adjusting the acidity to 0.2 g / 100 ml or more and 1.0 g / 100 ml or less; adding geranyl acetate at a concentration of 25 μg / L or more and 1000 μg / L or less; adding fencol at a concentration of 25 μg / L or more and 1000 μg / L or less; and adjusting the ratio of the fencol content to the geranyl acetate content (fencol content / geranyl acetate content) to 1 or more and 20 or less.

8. A method for suppressing the harshness of the acidity in an alcoholic beverage and imparting depth and roundness to the flavor, characterized in that an alcoholic beverage having an acidity of 0.2 g / 100 ml or more and 1.0 g / 100 ml or less, based on vodka or raw material alcohol, contains 25 μg / L or more and 1000 μg / L or less of geranyl acetate and 25 μg / L or more and 1000 μg / L or less of fencol, and the ratio of the fencol content to the geranyl acetate content (fencol content / geranyl acetate content) is 1 or more and 20 or less.

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