Citrus-flavored alcoholic-taste beverage

Abstract

A citrus-flavored alcoholic-taste beverage comprising an emulsifier and α-terpineol.

Description

Citrus-flavored alcoholic beverage

[0001] The present invention relates to a citrus-flavored alcoholic beverage.

[0002] In recent years, low-alcohol beverages with an alcohol concentration of approximately 3.5% or less and non-alcoholic alcohol-flavored beverages that have a flavor similar to that of alcoholic beverages have become popular. However, low-alcohol beverages and alcohol-flavored beverages tend to lack the richness, fullness, and complexity that are characteristic of alcoholic beverages, leaving the taste of authentic alcohol unsatisfactory.

[0003] Therefore, for example, Patent Document 1 (JP 2023-92167 A) discloses that a packaged alcoholic beverage with a low alcohol content has an enhanced alcoholic feel without impairing the citrus flavor, and that the ascorbic acid and thymol are contained and the ascorbic acid concentration is adjusted within a specific range. Patent Document 2 (JP 2022-177572 A) discloses that a non-alcoholic beverage containing quassin as a bitter substance contains nerol at a content of 100 μg / L or more, thereby maintaining or improving the alcoholic feel, reducing the lingering bitterness, and improving the complex aroma of the alcohol. Patent Document 3 (JP 2012-249560 A) discloses that a non-alcoholic beverage with an alcoholic feel is provided by specifying the concentration ratio of geraniol, linalool, and citronellol.

[0004] JP 2023-92167 A JP 2022-177572 A JP 2012-249560 A

[0005] However, the techniques disclosed in Patent Documents 1 to 3 leave room for improvement in terms of improving the alcoholic feel of citrus-flavored alcoholic beverages. Furthermore, the present inventors have newly discovered that the use of an emulsifier in a citrus-flavored alcoholic beverage reduces the alcoholic feel. That is, the present invention was made in light of the above circumstances, and aims to improve the alcoholic feel of citrus-flavored alcoholic beverages that contain an emulsifier.

[0006] The present inventors have conducted extensive research to solve these problems and have discovered that combining α-terpineol with a citrus-flavored alcoholic beverage containing an emulsifier is effective, leading to the completion of the present invention. That is, the present invention provides the following citrus-flavored alcoholic beverage.

[0007] [1] A citrus-flavored alcoholic beverage containing an emulsifier and α-terpineol. [2] The citrus-flavored alcoholic beverage according to [1], wherein the concentration of the α-terpineol is 0.008 to 25 ppm. [3] The citrus-flavored alcoholic beverage according to [1] or [2], wherein the emulsifier is one or more selected from glycerin fatty acid esters, sucrose fatty acid esters, gum arabic, guddi gum, and saponin. [4] The citrus-flavored alcoholic beverage according to any one of [1] to [3], wherein the concentration of the emulsifier is 1 to 400 ppm. [5] The citrus-flavored alcoholic beverage according to any one of [1] to [4], wherein the citrus-flavored alcoholic beverage contains citrus juice. [6] The citrus-flavored alcoholic beverage according to any one of [1] to [5], wherein the fruit juice percentage (straight equivalent) is 1 to 20% by mass. [7] The citrus fruit-flavored alcoholic beverage according to any one of [1] to [6], wherein the citrus fruit is one or more types selected from lemon, grapefruit, and lime. [8] The citrus fruit-flavored alcoholic beverage according to any one of [1] to [7], wherein the citric acid acidity is 0.15 to 0.75 g / 100 ml. [9] The citrus fruit-flavored alcoholic beverage according to any one of [1] to [8], wherein the sugar content is 2 to 7 g / 100 ml.

[10] The citrus fruit-flavored alcoholic beverage according to any one of [1] to [9], wherein the sugar-acid ratio (sugar content (g / 100 ml) / citric acid acidity (g / 100 ml)) is 3 to 47.

[11] The citrus fruit-flavored alcoholic beverage according to any one of [1] to

[10] , wherein the citrus fruit contains carbon dioxide.

[12] The citrus fruit-flavored alcoholic beverage according to any one of [1] to

[11] , wherein the citrus fruit is a bottled beverage.

[0008] According to the present invention, a beverage can be provided that can improve the alcoholic taste of a citrus-flavored alcoholic beverage.

[0009] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a range of values ​​means a to b, unless otherwise specified.

[0010] In this specification, the term "alcohol-flavored beverage" refers to a non-alcoholic beverage (alcohol content less than 1% by volume) that has a taste (i.e., flavor) similar to or simulating that of an alcoholic beverage. Alcoholic beverages generally refer to alcoholic beverages, and specific examples include vodka, shochu, rum, whiskey, brandy, sake, fruit liquor, wine, cocktails, beer, chuhai, and sour drinks.

[0011] In this specification, the term "alcohol-like" refers to a beverage that has an alcohol-like taste even though it does not contain alcohol, has a good balance of sweetness, sourness, and bitterness, and has a rich, full-bodied, and complex flavor.

[0012] <Citrus-Flavored Alcoholic Beverage> The citrus-flavored alcoholic beverage of this embodiment is a beverage containing an emulsifier and α-terpineol (hereinafter simply referred to as the "beverage"). This can improve the alcoholic feel of the citrus-flavored alcoholic beverage. The details of how this effect is achieved are not clear, but it is thought to be as follows. First, the alcoholic feel and citrus flavor are primarily perceived through various aromas, a balance of sweetness and sourness, and a moderate bitterness. Therefore, it is thought that the use of an emulsifier disrupts the balance of sweetness and sourness, masking the aroma and bitterness and thereby reducing the alcoholic feel of the citrus-flavored alcoholic beverage. Therefore, it is speculated that the alcoholic feel of a citrus-flavored alcoholic beverage can be improved even when it contains an emulsifier by further adding α-terpineol to impart a floral or grassy aroma and thereby adding a complex depth to the citrus aroma.

[0013] [Citrus Flavor] The beverage of this embodiment has the flavor of citrus fruit or citrus juice when consumed. The citrus flavor of the beverage can be obtained by using citrus juice or citrus pulp, or a citrus flavor, as described below.

[0014] Citrus fruits refer to the fruits of plants belonging to the Rutaceae family, subfamily Rutaceae. Specific examples include oranges such as navel oranges, Valencia oranges, and blood oranges; mandarin oranges such as Unshu mandarins, mandarin oranges, Ponkan oranges, Kishu mandarins, Encore oranges, Danzelin oranges, Koji oranges, Shikwasha oranges, Tachibana oranges, and Shiranui oranges; miscellaneous citrus fruits such as Natsudaidai, Hassaku oranges, Hyuganatsu oranges, Sanbokan oranges, Kawachibankan oranges, Kinukawa oranges, and Naruto oranges; tangors and tanzero fruits such as Tankan oranges, Iyokan oranges, Murcott oranges, Kiyomi oranges, Orlando oranges, Mineola oranges, and Seminole oranges; limes such as Mexican limes and Tahitian limes; lemons such as Lisbon lemons, Eureka lemons, Diamante oranges, and Etroge oranges; pomelo fruits such as Banpeiyu oranges and Tosa pomelo fruits; grapefruits such as Duncan oranges, Marsh oranges, Thomson oranges, and Ruby Red oranges; citrons such as Yuzu, Kabosu oranges, Sudachi oranges, Hanayu oranges, and Kizu oranges; kumquats and trifoliate oranges. In particular, the beverage of this embodiment is suitable as a beverage that exhibits a flavor obtained from one or more fruits selected from lemon, grapefruit, and lime.

[0015] The components contained in the beverage of this embodiment will be described below.

[0016] [Emulsifier] Emulsifiers are used depending on the purpose of the beverage, for example, to make the liquid cloudy to give it a visually rich appearance, to improve dispersion stability, and to improve the drinkability.

[0017] As the emulsifier, any emulsifier known for use in beverages can be used, including, for example, polyhydric alcohol fatty acid esters such as glycerin fatty acid esters and sucrose fatty acid esters; and polysaccharides having emulsifying properties such as gum arabic, gum gadi, and quillaja saponin.

[0018] The concentration of the emulsifier is preferably 1 ppm or more, more preferably 5 ppm or more, and even more preferably 20 ppm or more, from the viewpoint of obtaining the emulsifying effect of the emulsifier. The concentration (ppm) of the emulsifier is preferably 400 ppm or less, more preferably 300 ppm or less, and even more preferably 200 ppm or less, from the viewpoint of obtaining a sake-like flavor.

[0019] The emulsifier can be quantitatively and analytically analyzed by thin layer chromatography, high performance liquid chromatography, or gas chromatography.

[0020] [α-Terpineol] α-Terpineol is also known as 2-(4-methylcyclohex-3-enyl)propan-2-ol and is a compound with CAS number 10482-56-1. From the viewpoint of obtaining a sake-like flavor, the concentration (ppm) of α-terpineol is preferably 0.008 ppm or more, more preferably 0.01 ppm or more, even more preferably 0.05 ppm or more, and particularly preferably 0.1 ppm or more. From the viewpoint of maintaining the sake-like flavor, the concentration (ppm) of α-terpineol is preferably 25 ppm or less, and from the viewpoint of improving the sake-like flavor, it is more preferably 20 ppm or less, even more preferably 15 ppm or less, and more preferably 12 ppm or less, in that order.

[0021] The concentration of α-terpineol can be measured using a gas chromatograph mass spectrometer.

[0022] (Other Ingredients) The beverage of this embodiment may contain various ingredients other than those described above, as long as the citrus flavor and the effects of the present invention are obtained, such as fruit juice, flavoring, sweetener, acidulant, bittering agent, pH adjuster, various nutrients, coloring, diluent, antioxidant, and thickening stabilizer.

[0023] [Fruit Juice] The beverage of this embodiment may contain fruit juice. If fruit juice is contained, the fruit juice content (in terms of straight fruit juice) relative to the total volume of the beverage is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 13% by mass or less, and even more preferably 10% by mass or less, in order to improve the alcoholic flavor. On the other hand, in order to obtain a citrus juice flavor, the fruit juice content (in terms of straight fruit juice) is preferably 0.5% by mass or more, more preferably 1% by mass or more. Note that the beverage of this embodiment may be juice-free (0.0% fruit juice content). The beverage of this embodiment can maintain a good citrus flavor despite having low or no fruit juice content.

[0024] The fruit juice is preferably a citrus juice, which can improve the alcoholic taste while maintaining a good citrus flavor. Among them, one or more kinds selected from grapefruit juice, lemon juice, and lime juice are preferred.

[0025] The beverage of this embodiment may also contain fruit juices other than citrus juice, provided that the citrus flavor is not impaired. Examples of fruit juices other than citrus juice include pineapple juice, tropical fruit juice, grape juice, apple juice, peach juice, pear juice, and strawberry juice. These may be used alone or in combination of two or more.

[0026] In addition, when fruit juice other than citrus juice is contained, the proportion (mass %) of citrus juice to the total fruit juice is preferably 50 mass % or more, more preferably 70 mass % or more, even more preferably 80 mass % or more, and even more preferably 90 mass % or more, 99 mass % or more, and 100 mass % or more.

[0027] The juice percentage is a relative concentration when the Brix value or acidity of juice obtained by squeezing fruit and not subjected to any process such as concentration (straight juice) is taken as 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of juice in accordance with the JAS standards. Furthermore, when the juice content is converted based on the Brix value of the JAS standards, the Brix values ​​of sugars, honey, etc. added to the juice are excluded from the calculation.

[0028] Fruit juice refers to a liquid component obtained by crushing and squeezing fruit or straining it, etc. Citrus juice may also include concentrated versions of the liquid component or diluted and reduced versions of these, and may contain pulp or may have the pulp removed by processing such as filtration or centrifugation.

[0029] As the fruit juice, straight fruit juice, concentrated fruit juice, reconstituted fruit juice, etc. may be used.

[0030] The citrus fruits that can be used to prepare the fruit juice according to this embodiment are not particularly limited in terms of variety, place of origin, ripeness, size, etc., and can be appropriately selected.

[0031] The beverage of this embodiment may also be prepared using commercially available juice, concentrated juice, paste, etc. as the fruit juice. Specific examples include juices and concentrated juices specified by the JAS standard (Japanese Agricultural Standards for Fruit Drinks), and one or more of these may be used to prepare the beverage of this embodiment.

[0032] [Fragrance] The fragrance may be a natural fragrance or a synthetic fragrance. Specifically, it is preferable to include a fruit flavor, and more preferably a citrus flavor. Examples of citrus flavors include known ones such as limonene, citral, linalool, pinene, and geranial. These may be used alone or in combination of two or more.

[0033] [Sweetener] Known sweeteners can be used, including, for example, sugars such as sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, and high-fructose glucose syrup; sugar alcohols; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, saccharin sodium, and stevia. Only one type of sweetener may be used, or two or more types may be used in combination.

[0034] [Acidulant] Examples of acidulants include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, and salts thereof. Among these, anhydrous citric acid and its salts are preferred from the viewpoint of making the most of the citrus flavor.

[0035] [Bittering Agent] Examples of bittering agents include known bittering agents such as hop-derived iso-α acids, wormwood, naringin, and quasin.

[0036] [Water-soluble dietary fiber] The beverage may contain water-soluble dietary fiber. This improves the richness and satisfying taste of the beverage, and makes it taste more like natural citrus juice. Specific examples of water-soluble dietary fiber include polydextrose, indigestible dextrin, isomaltodextrin, cellulose, pectin, glucomannan, alginic acid, laminarin, hydrolyzed guar gum, carrageenan, and fucoidin.

[0037] [Carbonated Gas] The beverage of this embodiment may contain carbon dioxide gas. The carbon dioxide pressure (20°C) of the beverage is preferably 1.5 to 2.6 gas volumes, and more preferably 2.0 to 2.5 gas volumes. By setting the carbon dioxide pressure to equal to or above the lower limit, the deliciousness of the citrus-flavored alcoholic beverage can be improved. On the other hand, by setting the carbon dioxide pressure to equal to or below the upper limit, the deliciousness of the citrus-flavored alcoholic beverage can be maintained, and a good citrus flavor can be preserved.

[0038] Carbon dioxide volume refers to the ratio of the volume of carbon dioxide dissolved in a carbonated beverage to the volume of the carbonated beverage at 1 atmosphere and 20°C. Carbon dioxide volume can be measured, for example, using a commercially available measuring device (Kyoto Electronics Manufacturing Co., Ltd. gas volume measuring device GVA-500A). More specifically, after a sample is cooled to 20°C, a gas pressure gauge is attached, the stopcock is opened once to release gas (sniff), the stopcock is immediately closed, and the sample is vigorously shaken, and the carbon dioxide volume can be calculated from the value when the pressure becomes constant.

[0039] The method for incorporating carbon dioxide gas into a beverage is not particularly limited and can be determined appropriately by a person skilled in the art. When a beverage contains carbon dioxide gas, the carbon dioxide gas is removed by a known method before use to measure the physical properties of the beverage, such as pH and acidity.

[0040] [Alcohol] In this embodiment, unless otherwise specified, alcohol refers to ethyl alcohol (ethanol). The alcohol concentration of the beverage of this embodiment is less than 1.0% by volume, more preferably 0.5% by volume or less, even more preferably 0.1% by volume or less, and even more preferably 0.05% by volume or less, and may be 0.00% by volume (zero alcohol).

[0041] The alcohol content can be measured, for example, by the method described in the National Tax Agency's prescribed analytical method (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007).

[0042] Various properties of the beverage of this embodiment will be described below.

[0043] [Alcohol-flavored beverage] The beverage of this embodiment is an alcohol-flavored beverage. That is, it is a so-called non-alcoholic beverage with an alcohol concentration of less than 1.0 volume / volume %. The beverage of this embodiment can be a beverage that can provide the bitterness and moderate sweetness characteristic of an alcoholic beverage, even though it does not contain alcohol. The type of alcoholic beverage is not particularly limited, but examples include cocktails, chuhai, and sour drinks.

[0044] [Sugar content] The sugar content (g / 100 ml) is preferably 2 g / 100 ml or more, more preferably 3 g / 100 ml or more. On the other hand, the sugar content (g / 100 ml) is preferably 7 g / 100 ml or less, more preferably 6 g / 100 ml or less. By setting the sugar content to the above lower limit or more, a good balance between sourness and sweetness is achieved, and the deliciousness of a citrus-flavored beverage is obtained while maintaining a sake-like flavor. On the other hand, by setting the sugar content to the above upper limit or less, the sweetness is prevented from becoming too strong, a good balance between sourness and sweetness is achieved, and the deliciousness of a citrus-flavored beverage is obtained while maintaining a sake-like flavor.

[0045] The sugar content (g / 100 ml) refers to the amount of soluble solids measured at 20°C using a refractometer or a sugar refractometer (for example, a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.)). The sugar content can be adjusted, for example, by using the above-mentioned sugars.

[0046] [Acidity] The citric acid acidity (g / 100 ml) is preferably 0.15 g / 100 ml or more, more preferably 0.17 g / 100 ml or more, and even more preferably 0.20 g / 100 ml or more. The citric acid acidity (g / 100 ml) is preferably 0.75 g / 100 ml or less, more preferably 0.70 g / 100 ml or less, and even more preferably 0.65 g / 100 ml or less. By setting the acidity to the above lower limit or above, deterioration of the beverage is suppressed, a good balance between sourness and sweetness is achieved, and the deliciousness of a citrus-flavored beverage is obtained while maintaining a sake-like flavor. On the other hand, by setting the acidity to the above upper limit or below, the acidity is prevented from becoming too strong, a good balance between sourness and sweetness is achieved, and the deliciousness of a citrus-flavored beverage is obtained while maintaining a sake-like flavor.

[0047] The acidity of citric acid can be adjusted, for example, by adjusting the amounts of the above-mentioned acidulants, fruit juice, and other various ingredients.

[0048] The acidity of citric acid can be expressed as the number of grams of acid contained in 100 ml of water converted to citric acid (g of anhydrous citric acid / 100 ml). The acidity converted to citric acid is calculated based on the acidity measurement method specified in the National Tax Agency's Prescribed Analysis Method (National Tax Agency Ordinance No. 6 of 2007), page 8, for total acid (free acid). Specifically, acidity can be measured as follows: First, accurately measure 1 to 50 mL of sample and appropriately dilute with water. This is titrated with 0.1 mol / L sodium hydroxide solution, and the endpoint is set to 8.2 on a pH meter. The acidity is calculated using the following formula: In the formula, "A" is the titration volume (mL) of the 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the sample weight (g). Furthermore, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution. [Citric acid equivalent acidity (g / 100 ml)] = A × f × 100 / W × 0.0064

[0049] The sugar-acid ratio (sugar content (g / 100 ml) / citric acid acidity (g / 100 ml)) is preferably 3 to 47, more preferably 4 to 35, and even more preferably 9 to 20. By keeping the sugar-acid ratio within the above range, a good balance between sourness and sweetness can be achieved, resulting in a sake-like flavor.

[0050] [pH] The pH of the beverage of this embodiment at 20° C. is preferably 2.8 to 4.6, more preferably 3.1 to 4.2, and even more preferably 3.2 to 3.8. By keeping the pH within the above range, it becomes easier to obtain a citrus flavor.

[0051] The pH can be measured using a commercially available pH meter, etc. The pH can be adjusted, for example, by changing the amount of the specific acid or by using a pH adjuster such as trisodium citrate.

[0052] [Container] The container used for the beverage of this embodiment may be a sealed container made of a single material such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, or steel, or a composite or laminated material thereof. The type of container is not particularly limited, and examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and bottles. The container may also be one whose opening is sealed with a lid or stopper.

[0053] The volume of the beverage is not particularly limited, but is preferably 100 to 2000 ml, and more preferably 100 to 500 ml from the viewpoint of ease of drinking.

[0054] The method of heat sterilization of bottled beverages is not particularly limited, but in Japan it is carried out in accordance with the provisions of the Food Sanitation Act. Specific examples include a method in which a prepared liquid is sterilized at high temperature for a short time and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization), and a retort sterilization method in which a prepared liquid is filled into a storage container such as a can and then retorted.

[0055] [Method of consumption] The beverage of this embodiment is preferably a beverage that is consumed as is without being diluted. A beverage that can be consumed immediately after opening a packaged beverage is sometimes called a ready-to-drink (RTD) beverage.

[0056] <Production Method> The method for producing the beverage of this embodiment is not particularly limited, and any known method can be used. For example, the method for producing the beverage of this embodiment is a method for producing a citrus-flavored alcoholic beverage, and includes a step of mixing an emulsifier and α-terpineol.

[0057] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted.

[0058] EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0059] (1) The concentration (ppm) of the measured aroma components was measured as follows. [α-Terpineol] 0.5 g of the pretreated sample was weighed and diluted to 50 g with distilled water. After gently mixing to homogenize the solution, 50 μl of an internal standard solution adjusted to 20 ppm was added. The solution was again gently mixed to homogenize the solution. 4 g of sodium chloride was added to a 20 ml SPME vial, and 5 ml of the adjusted sample was added thereto. The vial was then fitted with a metal screw cap and subjected to gas chromatography. Gas chromatograph-mass spectrometer operating conditions Column: DB-WAX (30 m × 0.25 mm × 0.25 μm) Agilent 122-7032 Oven: 40 ° C (5 min) → 7 ° C / min → 200 ° C (0 min) → 15 ° C / min → 250 ° C (5 min) Carrier gas: He 1.0 ml / min (constant flow) Injection port mode: splitless 250 ° C Injection port purge flow rate: 10 ml / min Injection port purge time: 1.5 min Injection port total flow rate: 14.6 ml / min Liner: splitless liner for SPME Detector: MSD Solvent waiting time 9 min

[0060] (2) Sensory Evaluation: 20 technicians skilled in beverage development and evaluation tasted 30 ml of each of the resulting beverages at 12°C. They then evaluated the "alcoholic flavor" of the beverages according to the following evaluation criteria (7-point scale; 1 to 7 points), with the control product (Comparative Example 1-1) receiving 4 points, and calculated the average score. Free comments were also obtained. Products with higher scores for "alcoholic flavor" than Comparative Examples 1-2 and 1-3, which contained emulsifiers, were judged to be effective.

[0061] Evaluation criteria "Sake taste" Rating 7: Very strong sake taste Rating 6: Strong sake taste Rating 5: Slightly strong sake taste Rating 4: Equivalent to the control product (Comparative Example 1-1) Rating 3: Slightly weak sake taste Rating 2: Weak sake taste Rating 1: Very weak sake taste

[0062] (3) Examples and Comparative Examples [Experiment 1] Effect of emulsifier and variation in α-terpineol concentration Using the following ingredients, high fructose glucose liquid sugar, citric acid (anhydrous), trisodium citrate, citrus juice, emulsifier, and additives were mixed, and carbon dioxide gas was sealed in to prepare the beverages (2.3 gas volumes) shown in Table 1.

[0063] (Raw materials) [Citrus juice] ・Clear concentrated grapefruit juice: Brix 58, α-terpineol 139 ppb ・Cloudy grapefruit juice: Brix 50, α-terpineol 1633 ppb ・Concentrated lemon juice: Brix 46, α-terpineol 706 ppb ・Concentrated lime juice: Brix 42, α-terpineol 642 ppb [Emulsifiers] ・Glycerin fatty acid ester, sucrose fatty acid ester, saponin [Additives] ・Citrus flavor: limonene (α-terpineol concentration is below the detection limit (0.1 ppm)) ・Bittering agent: quasin

[0064] Next, the resulting beverages were subjected to the sensory test described in (2) above. The results are shown in Table 1.

[0065] In the following tables, acidity indicates citric acid acidity (g / 100 ml), and alcohol content "v / v%" indicates alcohol volume concentration (volume / volume%).

[0066]

[0067]

[0068] As can be seen from Table 1, the beverages of Comparative Example 1-2 and Comparative Example 1-3, which added an emulsifier and fruit juice to the beverage of Comparative Example 1-1, and the beverage of Comparative Example 1-4, which added an emulsifier, had a lower "alcohol-likeness" rating of 1.0. Examples 1-1 and 1-2 had higher "alcohol-likeness" ratings than Comparative Examples 1-2 to 1-4.

[0069] [Experiment 2] Variation in Fruit Juice Percentage The beverages shown in Table 3 were prepared in the same manner as in Experiment 1 above, except that the beverages were prepared to have the fruit juice percentages shown in Table 3. Next, the resulting beverages were subjected to the sensory test described in (2) above. The results are shown in Table 3.

[0070]

[0071] [Experiment 3] The beverages shown in Table 4 were prepared in the same manner as in Experiment 1 above, except that the citrus juices shown in Table 4 were used. Next, the sensory test described in (2) above was carried out on each of the resulting beverages. The results are shown in Table 4.

[0072]

[0073] [Experiment 4] Type and concentration of emulsifier: Each beverage shown in Table 5 was prepared in the same manner as in Experiment 1 above, except that the emulsifier and concentration shown in Table 5 were used. Next, the resulting beverages were subjected to the sensory test described in (2) above. The results are shown in Table 5.

[0074]

[0075] [Experiment 5] Fluctuations in Acidity, Brix, and Brix-Acid Ratio The beverages shown in Table 6 were prepared in the same manner as in Experiment 1 above, except that the beverages were prepared to have the acidity, Brix, and Brix-Acid ratios shown in Table 6. Next, the resulting beverages were subjected to the sensory test described in (2) above. The results are shown in Table 6.

[0076]

[0077] This application claims priority based on Japanese Patent Application No. 2024-150908, filed September 2, 2024, the disclosure of which is incorporated herein by reference in its entirety.

Claims

1. A citrus-flavored alcoholic beverage containing an emulsifier and α-terpineol.

2. The citrus-flavored alcoholic beverage according to claim 1, wherein the concentration of α-terpineol is 0.008 to 25 ppm.

3. A citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the emulsifier is one or more selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, gum arabic, gum guddi, and saponin.

4. A citrus-flavored alcoholic beverage according to any one of claims 1 to 3, wherein the concentration of the emulsifier is 1 to 400 ppm.

5. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, which contains citrus juice.

6. A citrus-flavored alcoholic beverage according to any one of claims 1 to 5, having a fruit juice content (straight equivalent) of 1 to 20 mass%.

7. A citrus-flavored alcoholic beverage according to any one of claims 1 to 6, wherein the citrus fruit is one or more species selected from the group consisting of lemon, grapefruit, and lime.

8. The citrus-flavored alcoholic beverage according to any one of claims 1 to 7, wherein the citric acid acidity is 0.15 to 0.75 g / 100 ml.

9. The citrus-flavored alcoholic beverage according to any one of claims 1 to 8, having a sugar content of 2 to 7 g / 100 ml.

10. A citrus-flavored alcoholic beverage according to any one of claims 1 to 9, wherein the sugar-acid ratio (sugar content (g / 100 ml) / citric acid acidity (g / 100 ml)) is 3 to 47.

11. A citrus-flavored alcoholic beverage according to any one of claims 1 to 10, which contains carbon dioxide gas.

12. The citrus-flavored alcoholic beverage according to any one of claims 1 to 11, which is a bottled beverage.

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