Packaged alcoholic beverage and method for manufacturing same

Abstract

[Problem] To provide a packaged alcoholic beverage in which the sugar content is kept below a certain level, while excessive alcohol taste and aroma are suppressed, and a method for manufacturing the packaged alcoholic beverage.　[Solution] A packaged alcoholic beverage, wherein the eugenol content is adjusted to exceed 0 ppm or the phosphoric acid content is adjusted to exceed 0 w / v%, and the sugar content is adjusted to less than 0.5 g / 100 mL.

Description

Container-packed alcoholic beverage and method for producing the same

[0001] The present invention relates to a container-packed alcoholic beverage and a method for producing the same.

[0002] With the diversification of preferences for alcoholic beverages in recent years, the needs for alcoholic beverages have also diversified, and various improvement technologies have been developed. In particular, with the improvement of consumers' awareness of health, the development of technologies for reducing the content of sugars and saccharides contained in alcoholic beverages has been actively carried out.

[0003] By the way, as one of the alcoholic beverage products in the market, there are so-called RTD ("Ready to Drink") products packed in containers. In recent years, combined with the convenience for consumers, such RTD alcoholic beverages are distributed in various ways in the market. Among them, RTD alcoholic beverages with reduced contents of sugars and saccharides as described above are the major mainstream of distribution. Therefore, the development of technologies aimed at reducing the content of sugars and saccharides in RTD alcoholic beverages has been carried out.

[0004] On the other hand, it is generally known that when the content of sugars and saccharides in an alcoholic beverage is reduced, the taste and aroma of alcohol in the alcoholic beverage are relatively strongly perceived. Specifically, in Patent Document 1, a technique for improving the alcohol feeling and sweetness by adjusting the concentration of succinic acid and the concentration of ethyl caprylate to a specific relationship in a high-alcohol beer-taste beverage has been proposed. However, in reality, the excessive perception of the taste and aroma of alcohol is often not preferable for consumers. Therefore, there is a problem that reducing the content of sugars and saccharides in an alcoholic beverage and preventing the excessive perception of the taste and aroma of alcohol are contradictory.

[0005] Further, in Patent Document 2, a technique for reducing the drinking feeling (alcohol feeling) of an alcoholic beverage by adjusting the ratio of the concentration of malic acid to the concentration of citric acid to a specific range in an alcoholic beverage has been proposed.

[0006] Japanese Patent Publication No. 2021-153501 Japanese Patent Publication No. 2017-148013

[0007] However, in the realm of ready-to-drink (RTD) alcoholic beverages, there has been insufficient research into technologies that suppress excessive alcohol taste and aroma while keeping the sugar and carbohydrate content below a certain level, and this remains an ongoing technical challenge.

[0008] Under these circumstances, the present inventors have found that the above problems can be solved by adjusting the eugenol content to more than 0 ppm or the phosphoric acid content to more than 0 w / v% in a bottled alcoholic beverage, and adjusting the sugar content to less than 0.5 g / 100 mL. The present invention is based on such findings. In other words, the gist of the present invention is as follows.

[0009] [1] A packaged alcoholic beverage, wherein the packaged alcoholic beverage contains eugenol or phosphoric acid and has a sugar content of less than 0.5 g / 100 mL. [2] The packaged alcoholic beverage according to [1], wherein the packaged alcoholic beverage contains eugenol and the eugenol content is 0.1 ppm or more. [3] The packaged alcoholic beverage according to [1] or [2], wherein the packaged alcoholic beverage contains phosphoric acid and the phosphoric acid content is 0.001 w / v% or more. [4] A method for producing a packaged alcoholic beverage, comprising the steps of adjusting the eugenol content in the packaged alcoholic beverage to more than 0 ppm, or adjusting the phosphoric acid content in the packaged alcoholic beverage to more than 0 ppm, and further comprising the step of adjusting the sugar content in the packaged alcoholic beverage to less than 0.5 g / 100 mL. [5] A method for reducing the alcoholic taste in a bottled alcoholic beverage, comprising the steps of adjusting the eugenol content in the bottled alcoholic beverage to more than 0 ppm, or adjusting the phosphoric acid content in the bottled alcoholic beverage to more than 0 ppm, and further comprising the step of adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL.

[0010] The present invention provides a packaged alcoholic beverage in which the sugar content is kept below a certain level while excessive alcohol taste and aroma are suppressed, as well as a method for producing the same. Detailed description of the invention

[0011] Ethanol (ethyl alcohol) contained in alcoholic beverages has an unpleasant taste and aroma, such as a distinctive alcoholic smell (alcoholic odor, bitterness, astringency, spiciness, and irritation), and the higher the alcohol concentration in the beverage, the stronger these tastes and aromas are perceived. In this specification, "reduction of alcoholic taste" in relation to alcoholic beverages refers to a reduction of the unpleasant tastes and aromas described above that are perceived when consuming alcoholic beverages.

[0012] In this specification, "alcoholic beverage" means a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Law of Japan, and "alcohol content" refers to the percentage (i.e., v / v%) of the volume concentration of alcohol (ethanol) in the alcoholic beverage. In this specification, "alcohol" means "ethanol" unless otherwise specified.

[0013] In this specification, the unit "ppm" is synonymous with "mg / L".

[0014] <Packaged Alcoholic Beverages> According to one aspect of the present invention, a packaged alcoholic beverage (hereinafter also referred to as "the alcoholic beverage of the present invention") is provided. The alcoholic beverage of the present invention is characterized by containing eugenol or phosphoric acid and having a sugar content adjusted to a specific range. By containing eugenol or phosphoric acid, the alcoholic beverage of the present invention reduces excessive alcohol taste and aroma even when the sugar content is extremely small (i.e., less than 0.5 g / 100 mL).

[0015] In one embodiment, the alcoholic beverage of the present invention contains eugenol. Conventionally, the relationship between excessive alcoholic taste and aroma caused by ethanol in alcoholic beverages and eugenol itself was not substantially known. However, the inventors have for the first time discovered that by including eugenol in an alcoholic beverage, and particularly by adjusting its concentration to a specific range, such excessive alcoholic taste and aroma can be suppressed.

[0016] The eugenol content in the alcoholic beverage of the present invention can be appropriately set depending on the phosphoric acid content, the types and amounts of other components, and the desired degree of reduction in alcohol sensation. Specifically, the lower limit of the eugenol content is greater than 0 ppm, and can be, for example, 0.001 ppm, 0.005 ppm, 0.1 ppm, 0.3 ppm, 0.5 ppm, 0.7 ppm, 0.9 ppm, 1 ppm, 2 ppm, 3 ppm, 4 ppm, or 5 ppm. The lower limit of the eugenol content is preferably 0.1 ppm, more preferably 0.5 ppm, even more preferably 1 ppm, and particularly preferably 5 ppm. By containing eugenol (i.e., by having a eugenol content greater than 0 ppm) in the alcoholic beverage of the present invention, the excessive taste and aroma of alcohol caused by ethanol in the alcoholic beverage can be reduced. On the other hand, the upper limit of the eugenol content can be, for example, 50 ppm, 30 ppm, 10 ppm, 9 ppm, 8 ppm, 7 ppm, 6 ppm, 5 ppm, 4 ppm, 3 ppm, 2 ppm, or 1 ppm. Preferably, the upper limit of the eugenol content is 10 ppm, more preferably 7 ppm, even more preferably 5 ppm, and particularly preferably 1 ppm. By setting the eugenol content of an alcoholic beverage to 10 ppm or less, the excessive taste and aroma of alcohol can be sufficiently reduced. In particular, by setting the eugenol content of an alcoholic beverage to 5 ppm or less, the excessive taste and aroma of alcohol can be sufficiently reduced while suppressing negative flavors caused by eugenol (for example, the excessive barrel aroma of whiskey, or the bitter astringency that occurs when plum wine is aged). Furthermore, the range of eugenol content is, for example, 0.01-50 ppm, 0.01-30 ppm, 0.01-10 ppm, 0.01-9 ppm, 0.01-8 ppm, 0.01-7 ppm, 0.01-6 ppm, 0.01-5 ppm, 0.01-4 ppm, 0.01-3 ppm, 0.01-2 ppm, 0.01-1 ppm, 0.05-50 ppm, 0.05-30 ppm, 0.05-10 ppm, 0.05-9 ppm, 0.05-8 ppm, 0.05-7 ppm, 0.05-6 ppm, 0.05-5 ppm, 0.05-4 ppm, 0.05-3 ppm,0.05-2ppm, 0.05-1ppm, 0.1-50ppm, 0.1-30ppm, 0.1-10ppm, 0.1-9ppm, 0.1-8ppm, 0.1-7ppm, 0.1-6ppm, 0.1-5ppm, 0.1-4ppm, 0.1-3ppm, 0 .1-2ppm, 0.1-1ppm, 0.3-50ppm, 0.3-30ppm, 0.3-10ppm, 0.3-9ppm, 0.3-8ppm, 0.3-7ppm, 0.3-6ppm, 0.3-5ppm, 0.3-4ppm, 0.3-3ppm, 0.3- 2ppm, 0.3-1ppm, 0.5-50ppm, 0.5-30ppm, 0.5-10ppm, 0.5-9ppm, 0.5-8ppm, 0.5-7ppm, 0.5-6ppm, 0.5-5ppm, 0.5-4ppm, 0.5-3ppm, 0.5-2ppm m, 0.5-1ppm, 0.7-50ppm, 0.7-30ppm, 0.7-10ppm, 0.7-9ppm, 0.7-8ppm, 0.7-7ppm, 0.7-6ppm, 0.7-5ppm, 0.7-4ppm, 0.7-3ppm, 0.7-2ppm, 0. 7-1ppm, 0.9-50ppm, 0.9-30ppm, 0.9-10ppm, 0.9-9ppm, 0.9-8ppm, 0.9-7ppm, 0.9-6ppm, 0.9-5ppm, 0.9-4ppm, 0.9-3ppm, 0.9-2ppm, 0.9-1 ppm, 1-50ppm, 1-30ppm, 1-10ppm, 1-9ppm, 1-8ppm, 1-7ppm, 1-6ppm, 1-5ppm, 1-4ppm, 1-3ppm, 1-2ppm, 2-50ppm, 2-30ppm, 2-10ppm, 2-9ppm The concentrations can be 2-8 ppm, 2-7 ppm, 2-6 ppm, 2-5 ppm, 2-4 ppm, 2-3 ppm, 3-50 ppm, 3-30 ppm, 3-10 ppm, 3-9 ppm, 3-8 ppm, 3-7 ppm, 3-6 ppm, 3-5 ppm, 3-4 ppm, 4-50 ppm, 4-30 ppm, 4-10 ppm, 4-9 ppm, 4-8 ppm, 4-7 ppm, 4-6 ppm, 4-5 ppm, 5-50 ppm, 5-30 ppm, 5-10 ppm, 5-9 ppm, 5-8 ppm, 5-7 ppm, and 5-6 ppm. The eugenol content is preferably in the range of 0 to 10 ppm, more preferably 0.1 to 5 ppm, even more preferably 0.5 to 5 ppm, and particularly preferably 1 to 5 ppm.

[0017] The eugenol content may be adjusted by increasing or decreasing the amount of eugenol itself added to the alcoholic beverage of the present invention, by increasing or decreasing the amount of eugenol-containing raw materials added to the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that generate eugenol during the manufacturing process of the alcoholic beverage of the present invention. These adjustments may be made individually or in combination of two or more.

[0018] The eugenol content in alcoholic beverages can be measured by high-performance liquid chromatography (HPLC). The HPLC apparatus and conditions can be appropriately set according to the type and properties of the alcoholic beverage, but for example, it can be measured using the following apparatus and conditions. Instrument: LC20 system (Shimadzu Corporation) Column: CAPCELLPAK C18 UG 120Å (Column size: 4.6 × 250 mm, particle size: 5 μm) (Shimadzu Corporation) Solution A: 0.4% (v / v) phosphoric acid aqueous solution Solution B: 80% (v / v) acetonitrile for high-performance liquid chromatography + 20% (v / v) Solution A flow rate: 1.0 mL / min Injection volume: 10 μL Column temperature: 40°C Detection: UV 280 nm Solution B percentage (% (v / v)) Time program: 0 min 5% (v / v), 0-25 min 25% (v / v), 25-30 min 100% (v / v), 30-35 min 00% (v / v), 35.01 min 5% (v / v), 50 min STOP. Here, for more accurate concentration measurements, it is desirable to use a calibration curve created based on measurements of several standard solutions or control samples with known concentrations.

[0019] In one embodiment, the alcoholic beverage of the present invention contains phosphoric acid. Conventionally, the relationship between the excessive taste and aroma of alcohol caused by ethanol in alcoholic beverages and phosphoric acid itself was not substantially known. However, the inventors have discovered for the first time that by including phosphoric acid in an alcoholic beverage, and particularly by adjusting its concentration to a specific range, such excessive taste and aroma of alcohol can be suppressed.

[0020] In the alcoholic beverage of the present invention, phosphoric acid can be incorporated in various forms, such as elemental phosphoric acid, phosphate salts, or phosphate ions. These may be used individually or in combination of two or more. Preferably, phosphoric acid is incorporated as elemental phosphoric acid (for example, a 75% aqueous solution of phosphoric acid).

[0021] The phosphoric acid content in the alcoholic beverage of the present invention can be appropriately set depending on the eugenol content, the types and amounts of other components described later, and the desired degree of reduction in alcohol sensation. Specifically, the lower limit of the phosphoric acid content is greater than 0 w / v%, and can be, for example, 0.001 w / v%, 0.003 w / v%, 0.0035 w / v%, 0.00375 w / v%, 0.005 w / v%, 0.01 w / v%, 0.03 w / v%, 0.035 w / v%, 0.0375 w / v%, 0.05 w / v%, and 0.075 w / v%. The lower limit of the phosphoric acid content is preferably 0.001 w / v%, more preferably 0.003 w / v%, even more preferably 0.0035 w / v%, and particularly preferably 0.00375 w / v%. The alcoholic beverage of the present invention contains phosphoric acid (i.e., the phosphoric acid content in the alcoholic beverage of the present invention is greater than 0 w / v%), which can reduce the excessive taste and aroma of alcohol caused by ethanol contained in the alcoholic beverage. On the other hand, the upper limit of the phosphoric acid content can be, for example, 1 w / v%, 0.5 w / v%, 0.1 w / v%, 0.08 w / v%, 0.075 w / v%, 0.05 w / v%, 0.0375 w / v%, 0.01 w / v%, 0.0075 w / v%, 0.005 w / v%, or 0.00375 w / v%. The upper limit of the phosphoric acid content is preferably 0.5 w / v%, more preferably 0.1 w / v%, even more preferably 0.08 w / v%, and particularly preferably 0.075 w / v%. By setting the phosphoric acid content of the alcoholic beverage to 0.5 w / v% or less, the excessive taste and aroma of alcohol can be sufficiently reduced. In particular, by limiting the phosphoric acid content of alcoholic beverages to 0.5 w / v% or less, it is possible to suppress the sharp acidity caused by phosphoric acid while sufficiently reducing the excessive taste and aroma of alcohol. Furthermore, the range of phosphoric acid content can be, for example, 0.001-1 w / v%, 0.001-0.5 w / v%, 0.001-0.1 w / v%, 0.001-0.08 w / v%, 0.001-0.075 w / v%, 0.001-0.05 w / v%, 0.001-0.0375 w / v%, 0.001-0.01 w / v%, 0.001-0.0075 w / v%, 0.001-0.005 w / v%, 0.001-0.00375 w / v%, 0.003-1 w / v%,0.003~0.5w / v%、0.003~0.1w / v%、0.003~0.08w / v%、0.003~0.075w / v%、0.003~0.05w / v%、0.003~0.0375w / v%、0.003~0.01w / v%、0.003~0.0075w / v%、0.003~0.005w / v%、0.003~0.00375w / v%、0.0035~1w / v%、0.0035~0.5w / v%、0.0035~0.1w / v%、0.0035~0.08w / v%、0.0035~0.075w / v%、0.0035~0.05w / v%、0.0035~0.0375w / v%、0.0035~0.01w / v%、0.0035~0.0075w / v%、0.0035~0.005w / v%、0.0035~0.00375w / v%、0.00375~1w / v%、0.00375~0.5w / v%、0.00375~0.1w / v%、0.00375~0.08w / v%、0.00375~0.075w / v%、0.00375~0.05w / v%、0.00375~0.0375w / v%、0.00375~0.01w / v%、0.00375~0.0075w / v%、0.00375~0.005w / v%、0.00375~0.00375w / v%、0.005~1w / v%、0.005~0.5w / v%、0.005~0.1w / v%、0.005~0.08w / v%、0.005~0.075w / v%、0.005~0.05w / v%、0.005~0.0375w / v%、0.005~0.01w / v%、0.005~0.0075w / v%、0.005~0.005w / v%、0.005~0.00375w / v%、0.01~1w / v%、0.01~0.5w / v%、0.01~0.1w / v%、0.01~0.08w / v%、0.01~0.075w / v%、0.01~0.05w / v%、0.01~0.0375w / v%、0.01~0.01w / v%、0.01~0.0075w / v%、0.01~0.005w / v%、0.01~0.00375w / v%、0.03~1w / v%、0.03~0.5w / v%、0.03~0.1w / v%、0.03~0.08w / v%、0.03~0.075w / v%、0.03~0.05w / v%、0.03~0.0375w / v%、0.03~0.01w / v%、0.03~0.0075w / v%、0.03~0.005w / v%、0.03 to 0.00375 w / v%, 0.035 to 1 w / v%, 0.035 to 0.5 w / v%, 0.035 to 0.1 w / v%, 0.035 to 0.08 w / v%, 0.0 35-0.075 w / v%, 0.035-0.05 w / v%, 0.035-0.0375 w / v%, 0.035-0.01 w / v%, 0.035-0.0075 w / v %, 0.035-0.005w / v%, 0.035-0.00375w / v%, 0.0375-1w / v%, 0.0375-0.5w / v%, 0.0375-0.1w / v%, 0.0375-0.08w / v%, 0.0375-0.075w / v%, 0.0375-0.05w / v%, 0.0375-0.0375w / v%, 0.03 75-0.01 w / v%, 0.0375-0.0075 w / v%, 0.0375-0.005 w / v%, 0.05-1 w / v%, 0.05-0.5 w / v%, 0.05 ~0.1w / v%, 0.05~0.08w / v%, 0.05~0.075w / v%, 0.05~0.05w / v%, 0.05~0.0375w / v%, 0.05~0. The phosphoric acid content can be 0.1 w / v%, 0.05-0.0075 w / v%, 0.075-1 w / v%, 0.075-0.5 w / v%, 0.075-0.1 w / v%, 0.075-0.08 w / v%, 0.075-0.075 w / v%, 0.075-0.05 w / v%, 0.075-0.0375 w / v%, or 0.075-0.01 w / v%. The range of phosphoric acid content is preferably 0-0.5 w / v%, more preferably 0.001-0.1 w / v%, even more preferably 0.003-0.08 w / v%, and particularly preferably 0.00375-0.075 w / v%. Note that the "phosphoric acid content" of the alcoholic beverage of the present invention refers to the content as elemental phosphoric acid.

[0022] The phosphoric acid content may be adjusted by increasing or decreasing the amount of phosphoric acid itself added to the alcoholic beverage of the present invention, by increasing or decreasing the amount of phosphoric acid-containing raw materials added to the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that generate phosphoric acid during the manufacturing process of the alcoholic beverage of the present invention. These adjustments may be made individually or in combination of two or more.

[0023] The phosphoric acid content in alcoholic beverages can be measured, for example, by a colorimetric method. More specifically, it can be measured using the colorimetric method for phosphoric acid provided by BioAssay Systems.

[0024] In a preferred embodiment, the alcoholic beverage of the present invention contains a combination of eugenol and phosphoric acid. By containing a combination of eugenol and phosphoric acid in the alcoholic beverage of the present invention, excessive alcohol taste and aroma can be further suppressed compared to cases where eugenol or phosphoric acid is contained alone. The concentrations of eugenol and phosphoric acid in the alcoholic beverage of the present invention when eugenol and phosphoric acid are contained together are as described above.

[0025] When the alcoholic beverage of the present invention contains both eugenol and phosphoric acid, the lower limit of the ratio of the concentrations of eugenol to phosphoric acid (concentration of phosphoric acid / concentration of eugenol) can be, for example, 1, 5, 7.5, 10, 30, 37.5, 50, 75, 100, 150, 300, 375, 500, 750, 1000, and 1500. On the other hand, the upper limit of the ratio of the concentrations of eugenol to phosphoric acid can be, for example, 1500, 1000, 750, 500, 375, 300, 150, 100, 75, 50, 37.5, 30, 10, 7.5, 5, and 1.Furthermore, the range of values ​​for the ratio of eugenol to phosphoric acid concentrations is, for example, 1-1500, 1-1000, 1-750, 1-500, 1-375, 1-300, 1-150, 1-100, 1-75, 1-50, 1-37.5, 1-30, 1-10, 1-7.5, 1-5, 5-1500, 5-1000, 5-750, 5-500, 5-375, 5-300, 5-150, 5-100, 5-75, 5-50, 5-37.5, 5-30, 5-10, 5-7.5, 7.5-1500, 7.5-1000, 7.5-750, 7.5-5 00, 7.5-375, 7.5-300, 7.5-150, 7.5-100, 7.5-75, 7.5-50, 7.5-37.5, 7.5-30, 7.5-10, 10-1500, 10-1000, 10-750, 10-500, 10-375, 10-300, 10-150, 10-100, 10-75, 10-50, 10-37.5, 10-30, 30-1500, 30-1000, 30-750, 30-500, 30-375, 30-300, 30-150, 30-100, 30-75, 30-50, 30-37 5. 37.5-1500, 37.5-1000, 37.5-750, 37.5-500, 37.5-375, 37.5-300, 37.5-150, 37.5-100, 37.5-75, 37.5-50, 50-1500, 50-1000, 50-750, 50-500, 50-375, 50-300, 50-150, 50-100, 50-75, 75-1500, 75-1000, 75-750, 75-500, 75-375, 75-300, 75-150, 75-100, 100-1500, 100-100 It can be set to 0, 100-750, 100-500, 100-375, 100-300, 100-150, 150-1500, 150-1000, 150-750, 150-500, 150-375, 150-300, 300-1500, 300-1000, 300-750, 300-500, 300-375, 375-1500, 375-1000, 375-750, 375-500, 500-1500, 500-1000, 500-750, 750-1500, 750-1000, and 1000-1500.

[0026] As shown in the examples of this specification, even when the alcoholic beverage of the present invention contains either eugenol or phosphoric acid alone, the excessive taste and aroma of alcohol in the alcoholic beverage is reduced. Furthermore, as mentioned above, the relationship between either eugenol or phosphoric acid and the excessive taste and aroma of alcohol caused by ethanol in alcoholic beverages was substantially unknown. Therefore, it can be said that it is a surprising discovery that such excessive taste and aroma of alcohol can be suppressed by including either eugenol or phosphoric acid alone in an alcoholic beverage, particularly by adjusting its concentration to a specific range. Moreover, as shown in the examples of this specification, when the alcoholic beverage of the present invention contains both eugenol and phosphoric acid in combination, the effect of reducing the excessive taste and aroma of alcohol is even stronger compared to when either is included alone. Therefore, it is certainly a surprising discovery that eugenol and phosphoric acid, which were not previously known to have the effect of reducing the excessive taste and aroma of alcohol in alcoholic beverages, have such an effect, but it can be said that it is an even more surprising discovery that the effect is even stronger when the two are combined compared to when either is included alone.

[0027] The alcoholic beverage of the present invention has a sugar content (i.e., sugar concentration) adjusted to be between 0 g / 100 mL and less than 0.5 g / 100 mL. The lower limit of the sugar content can be, for example, 0 g / 100 mL, 0.01 g / 100 mL, 0.05 g / 100 mL, 0.1 g / 100 mL, 0.2 g / 100 mL, 0.3 g / 100 mL, or 0.4 g / 100 mL. On the other hand, the upper limit of the sugar content can be, for example, 0.4 g / 100 mL, 0.3 g / 100 mL, 0.2 g / 100 mL, 0.1 g / 100 mL, 0.05 g / 100 mL, or 0.01 g / 100 mL. Furthermore, the sugar content ranges are, for example, 0-0.4 g / 100 mL, 0-0.3 g / 100 mL, 0-0.2 g / 100 mL, 0-0.1 g / 100 mL, 0-0.05 g / 100 mL, 0-0.01 g / 100 mL, 0.01-0.4 g / 100 mL, 0.01-0.3 g / 100 mL, 0.01-0.2 g / 100 mL, 0.01-0.1 g / 100 mL, and 0.01-0.05 g. It can be adjusted to 0.05-0.4 g / 100 mL, 0.05-0.3 g / 100 mL, 0.05-0.2 g / 100 mL, 0.05-0.1 g / 100 mL, 0.1-0.4 g / 100 mL, 0.1-0.3 g / 100 mL, 0.1-0.2 g / 100 mL, 0.2-0.4 g / 100 mL, 0.2-0.3 g / 100 mL, 0.3-0.4 g / 100 mL, etc.Furthermore, the range of sugar content is, for example, 0 g / 100 mL or more and less than 0.4 g / 100 mL, 0 g / 100 mL or more and less than 0.3 g / 100 mL, 0 g / 100 mL or more and less than 0.2 g / 100 mL, 0 g / 100 mL or more and less than 0.1 g / 100 mL, 0 g / 100 mL or more and less than 0.05 g / 100 mL, 0 g / 100 mL or more and less than 0.01 g / 100 mL, 0.01 g / 100 mL or more and less than 0.4 g / 100 mL, 0.01 g / 100 mL or more and less than 0.3 g / 100 mL, 0.01 g / 100 mL or more and less than 0.2 g / 100 mL, 0.01 g / 100 mL or more and less than 0.1 g / 100 mL, 0.01 g / 100 mL or more and less than 0. It can be adjusted to less than 0.05 g / 100 mL, 0.05 g / 100 mL or more but less than 0.4 g / 100 mL, 0.05 g / 100 mL or more but less than 0.3 g / 100 mL, 0.05 g / 100 mL or more but less than 0.2 g / 100 mL, 0.05 g / 100 mL or more but less than 0.1 g / 100 mL, 0.1 g / 100 mL or more but less than 0.4 g / 100 mL, 0.1 g / 100 mL or more but less than 0.3 g / 100 mL, 0.1 g / 100 mL or more but less than 0.2 g / 100 mL, 0.2 g / 100 mL or more but less than 0.4 g / 100 mL, 0.2 g / 100 mL or more but less than 0.3 g / 100 mL, 0.3 g / 100 mL or more but less than 0.4 g / 100 mL, etc.

[0028] In this specification, "sugars" refers to "sugars" as defined by the Food Labeling Standards of the Consumer Affairs Agency of Japan, i.e., a general term for monosaccharides and disaccharides. Since the sugar content is less than 0.5 g / 100 mL, the alcoholic beverage of the present invention falls under the category of "sugar-free" as defined by the Food Labeling Standards.

[0029] The sugar content may be adjusted by increasing or decreasing the amount of monosaccharides and / or disaccharides blended into the alcoholic beverage of the present invention, by increasing or decreasing the amount of raw materials containing monosaccharides and / or disaccharides blended into the alcoholic beverage of the present invention, or by increasing or decreasing the amount of raw materials that produce monosaccharides and / or disaccharides in the manufacturing process of the alcoholic beverage of the present invention. These adjustments may be made individually or in combination of two or more.

[0030] The sugar content in alcoholic beverages can be measured, for example, by high-performance liquid chromatography (HCM). More specifically, first, 1 g of the alcoholic beverage sample is neutralized with sodium hydroxide, concentrated and dried, and then water is added to bring the volume to 50 ml. Next, the mixture is filtered through a membrane filter, and the resulting filtrate is subjected to HCM analysis to measure the sugar content. The HCM apparatus, detector, column, and conditions can be as follows: Apparatus: ICS-6000 (Thermo Fisher Scientific) Detector: Pulsed amperometry detector ED (Thermo Fisher Scientific) Column: CarboPac PA1 I.D. 4.0 mm x 250 mm (Thermo Fisher Scientific) Column temperature: 32°C Mobile phase: Solution A: Water, Solution B: 0.2 mol / L sodium hydroxide aqueous solution, Solution C: Mixture of 0.1 mol / L sodium hydroxide aqueous solution and 0.1 mol / L sodium acetate aqueous solution (1:1) Gradient: Solution A: 0 min to 100%, 18 min to 50%, 40 min to 0% Solution B: 0 min to 0%, 18 min to 50%, 40 min to 0% Solution C: 40 min to 100% Flow rate: 1 mL / min Injection volume: 5 μL

[0031] The alcohol concentration in the alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, the lower limit can be greater than 0 v / v%, 0.1 v / v%, 0.5 v / v%, 1 v / v%, 2 v / v%, 3 v / v%, 4 v / v%, or 5 v / v%. On the other hand, the upper limit of the alcohol concentration can be, for example, 30 v / v%, 20 v / v%, 15 v / v%, 10 v / v%, 9 v / v%, 8 v / v%, 7 v / v%, 6 v / v%, or 5 v / v%. Furthermore, the range of alcohol concentration is, for example, 0-30 v / v%, 0-20 v / v%, 0-15 v / v%, 0-10 v / v%, 0-9 v / v%, 0-8 v / v%, 0-7 v / v%, 0-6 v / v%, 0-5 v / v%, 0.1-30 v / v%, 0.1-20 v / v%, 0.1-15 v / v%, 0.1-10 v / v%, 0.1-9 v / v%, 0.1-8 v / v%, 0.1-7 v / v%, 0.1-6v / v%, 0.1-5v / v%, 0.5-30v / v%, 0.5-20v / v%, 0.5-15v / v%, 0.5-10v / v%, 0.5-9v / v%, 0.5-8v / v%, 0.5-7v / v%, 0.5-6v / v%, 0.5-5v / v%, 1-30v / v%, 1-20v / v%, 1-15v / v%, 1-10v / v%, 1-9v / v%, 1-8v / v%, 1-7v / v%, 1-6v / v%, 1-5v / v%, 2-30v / v%, 2-20v / v%, 2-15v / v%, 2-10v / v%, 2-9v / v%, 2-8v / v%, 2-7v / v%, 2-6v / v%, 2-5v / v%, 3-30v / v%, 3-20v / v%, 3-15v / v%, 3-10v / v%, 3-9v / v%, 3-8v / v%, 3-7v / v%, 3-6 The alcohol concentration can be v / v%, 3-5 v / v%, 4-30 v / v%, 4-20 v / v%, 4-15 v / v%, 4-10 v / v%, 4-9 v / v%, 4-8 v / v%, 4-7 v / v%, 4-6 v / v%, 4-5 v / v%, 5-30 v / v%, 5-20 v / v%, 5-15 v / v%, 5-10 v / v%, 5-9 v / v%, 5-8 v / v%, 5-7 v / v%, or 5-6 v / v%. The alcohol concentration range is preferably 3-20 v / v%, more preferably 4-15 v / v%, and even more preferably 5-10 v / v%.

[0032] The alcohol concentration in the alcoholic beverage of the present invention can be measured using gas chromatography in accordance with the method prescribed by the National Tax Agency of Japan (the "National Tax Agency's Prescribed Analytical Method" issued by the National Tax Agency of Japan).

[0033] The alcohol concentration may be adjusted by blending ethanol itself into the alcoholic beverage of the present invention, by blending an ethanol-containing raw material into the alcoholic beverage of the present invention, or by blending a raw material that generates ethanol during the manufacturing process of the alcoholic beverage of the present invention. These adjustments may be made individually or in combination of two or more. When increasing or decreasing the content of an ethanol-containing raw material in the alcoholic beverage of the present invention, such an ethanol-containing raw material is not particularly limited as long as it is a raw material whose safety as a food product has been confirmed, and examples include raw alcohol, distilled spirits, and fermented products of grains or fruit components (e.g., fruit juice). The ethanol-containing raw material may be used individually or in combination of two or more. As for distilled spirits, for example, vodka, shochu, tequila, rum, gin, whiskey, etc. can be used. In one embodiment, the alcohol concentration of the alcoholic beverage of the present invention is adjusted by blending raw alcohol into the alcoholic beverage of the present invention.

[0034] The gin used as a distilled spirit in the alcoholic beverage of the present invention is a distilled spirit made from grains such as barley, rye, and potatoes, which are saccharified, fermented, and distilled. The distillate is then flavored with botanical components (flavoring components) from herbs, roots, and bark, and contains juniper berries as a botanical component. Therefore, the gin contained in the alcoholic beverage of the present invention uses botanicals as raw materials and contains at least juniper berries as a botanical component. Other botanical components that can be used include, for example, coriander seeds, angelica root, angelica seeds, cardamom seeds, cinnamon, bitter orange peel, lemon peel, or yuzu, green tea, and ginger. In addition, other botanical components that can be used include the fruits, juices, pulp, peels, and bark of citrus species. Examples of such citrus species include oranges, grapefruits, lemons, limes, mandarins, yuzu, kabosu, and iyokan. Furthermore, the gin contained in the alcoholic beverage of the present invention may be a macerated liquor obtained by macerating fruit in alcohol, or a distilled liquor obtained by further distilling the macerated liquor. When macerating fruit in alcohol, the entire fruit may be macerated, or only a part of the fruit, such as the peel, may be macerated. Alternatively, the entire fruit or a part of the fruit, such as the peel, may be cut into appropriate sizes, frozen or crushed, and then macerated in alcohol. Furthermore, the gin contained in the alcoholic beverage of the present invention may be a distilled liquor obtained by macerating and distilling lemon peel, for example, and it is also possible to use gin as a citrus macerated distilled liquor.

[0035] Examples of alcoholic beverages of the present invention include mixed alcoholic beverages, brewed alcoholic beverages, distilled alcoholic beverages, etc., with mixed alcoholic beverages being preferred. Mixed alcoholic beverages are a general term for alcoholic beverages that are not brewed alcoholic beverages or distilled alcoholic beverages themselves (for example, chuhai, sours, RTD, RTS, macerated alcoholic beverages, liqueurs, etc.), and include "mixed alcoholic beverages" as defined by the Liquor Tax Law of Japan.

[0036] The alcoholic beverage of the present invention includes those classified as liqueurs, spirits, etc. Spirits, as defined by the Japanese Liquor Tax Law, are alcoholic beverages that do not fall under any of the categories from sake to whiskey and have an extract content of less than 2 degrees (2 w / v%), while liqueurs, as defined by the Liquor Tax Law, are alcoholic beverages made from alcoholic beverages, sugars, and other items (including alcoholic beverages) and have an extract content of 2 degrees (2 w / v%) or more. The alcoholic beverage of the present invention can be carbonated by injecting carbon dioxide. The carbon dioxide pressure can be adjusted as appropriate according to preference, for example, within the range of 0.05 to 0.24 MPa (gas pressure at 20°C).

[0037] The pH of the alcoholic beverage of the present invention is not particularly limited, but is preferably 2.5 to 7.0.

[0038] The alcoholic beverage of the present invention may contain other components used in the manufacture of beverages. Examples of such other components include sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized sugar, sugar alcohols, etc.), colorants, flavorings, and food additives (e.g., foaming and foam retention enhancers, bittering agents, preservatives, antioxidants, thickening and stabilizing agents, emulsifiers, dietary fiber, pH adjusters, etc.). In one embodiment, the alcoholic beverage of the present invention does not contain flavorings.

[0039] The alcoholic beverage of the present invention may optionally contain the fruit itself or a part of it (e.g., fruit juice, pulp, peel, etc.). The type of fruit is not particularly limited as long as the effects of the present invention are achieved, and examples include citrus fruits (e.g., lemon, grapefruit, lime, orange, Satsuma mandarin, Shikuwasa (Hirami lemon), mandarin, yuzu, tangerine, tangelo, calamansi, etc.), apple, peach, plum, melon, strawberry, banana, grape, pineapple, mango, papaya, passion fruit, guava, acerola, pear, apricot, lychee, blackcurrant, European pear, plums, etc. One type of fruit may be used alone, or two or more types may be used in combination. In one embodiment, the alcoholic beverage of the present invention does not contain the fruit itself or a part of it as described above. In another embodiment, the alcoholic beverage of the present invention does not contain fruit juice.

[0040] The alcoholic beverage of the present invention can be provided as a packaged beverage. The container used for the alcoholic beverage of the present invention is not particularly limited as long as it is a container that is normally used for filling beverages, and examples include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc. Preferably, metal cans / barrels, plastic bottles (e.g., PET bottles), and bottles are used as containers.

[0041] <Method for producing bottled alcoholic beverages> According to another aspect of the present invention, a method for producing bottled alcoholic beverages in which the sugar content is kept below a certain level while excessive alcohol taste and aroma are suppressed is provided (hereinafter also simply referred to as "the method of production of the present invention").

[0042] The manufacturing method of the present invention includes (a-1) a step of adjusting the eugenol content in a bottled alcoholic beverage to more than 0 ppm, (a-2) a step of adjusting the phosphoric acid content in a bottled alcoholic beverage to more than 0 w / v%, and (b) a step of adjusting the sugar content in a bottled alcoholic beverage to less than 0.5 g / 100 mL.

[0043] The method for adjusting the content of eugenol in the container-packed alcoholic beverage in step (a-1) is not particularly limited, and it may be adjusted by increasing or decreasing the amount of eugenol itself added to the alcoholic beverage, or by increasing or decreasing the amount of raw material containing eugenol added to the alcoholic beverage. Also, it may be adjusted by increasing or decreasing the amount of raw material that generates eugenol during the production process of the alcoholic beverage. These adjustments may be made individually for one type or in combination of two or more types.

[0044] The method for adjusting the content of phosphoric acid in the container-packed alcoholic beverage in step (a-2) is not particularly limited, and it may be adjusted by increasing or decreasing the amount of phosphoric acid itself added to the alcoholic beverage, or by increasing or decreasing the amount of raw material containing phosphoric acid added to the alcoholic beverage. Also, it may be adjusted by increasing or decreasing the amount of raw material that generates phosphoric acid during the production process of the alcoholic beverage. These adjustments may be made individually for one type or in combination of two or more types.

[0045] The method for adjusting the content of saccharides in the container-packed alcoholic beverage in step (b) to less than 0.5 g / 100 mL is not particularly limited, and it may be adjusted by increasing or decreasing the amount of monosaccharides and / or disaccharides added to the alcoholic beverage, or by increasing or decreasing the amount of raw material containing monosaccharides and / or disaccharides added to the alcoholic beverage. Also, it may be adjusted by increasing or decreasing the amount of raw material that generates monosaccharides and / or disaccharides during the production process of the alcoholic beverage. These adjustments may be made individually for one type or in combination of two or more types.

[0046] In a preferred embodiment, the production method of the present invention includes both of the above-mentioned steps (a-1) and (a-2). By including both steps (a-1) and (a-2) in the production method of the present invention, a container-packed alcoholic beverage with an even further reduced taste and aroma of excessive alcohol can be produced.

[0047] <Method for Reducing the Alcoholic Sensation in a Container-Filled Alcoholic Beverage> According to yet another aspect of the present invention, there is provided a method for suppressing the taste and aroma of excessive alcohol while keeping the content of saccharides below a certain level in a container-filled alcoholic beverage (hereinafter, also simply referred to as "the method of the present invention").

[0048] The method of the present invention includes the step of (a-1) adjusting the content of eugenol in the container-filled alcoholic beverage to more than 0 ppm, or the step of (a-2) adjusting the content of phosphoric acid in the container-filled alcoholic beverage to more than 0 w / v%, and further includes the step of (b) adjusting the content of saccharides in the container-filled alcoholic beverage to less than 0.5 g / 100 mL. Steps (a-1) to (b) can all be carried out in the same manner as described in the manufacturing method of the present invention described above.

[0049] In a preferred embodiment, the method of the present invention includes both of the above steps (a-1) and (a-2). By including both of steps (a-1) and (a-2) in the manufacturing method of the present invention, the taste and aroma of excessive alcohol in the container-filled alcoholic beverage can be further significantly reduced.

[0050] Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited to these examples.

[0051] Example 1: Examination of the Correlation between the Contents of Phosphoric Acid and Eugenol in an Alcoholic Beverage and the Taste and Aroma of Alcohol Citric acid was added to the alcohol for raw materials diluted to 6% so as to be 0.1 w / v% and sodium citrate was added so as to be 0.05 w / v% respectively to prepare an alcoholic beverage (negative control) having the taste and aroma of excessive alcohol, which was used as the alcoholic beverage in Test Group 1. Note that none of fruit juice, saccharides and sweeteners were added to the above alcoholic beverage. Phosphoric acid and eugenol were added to the alcoholic beverage serving as the negative control so as to be at the concentrations shown in Table 1 below to prepare the alcoholic beverages in Test Groups 2 to 16.

[0052]

[0053] Sensory evaluation was conducted on the "taste and aroma of alcohol" of each alcoholic beverage in test groups 2 to 16. Specifically, a panel of four trained individuals scored the "taste and aroma of alcohol" of each alcoholic beverage in test groups 2 to 16 according to the following five-point evaluation scale (in 0.5-point increments). The results are shown in Table 2 as "mean ± standard deviation". In Table 2, a score of 1.5 or higher was considered to indicate an effect of reducing excessive alcohol taste and aroma. In the sensory evaluation, each panel member was made to have a common understanding that the "taste and aroma of alcohol" of the alcoholic beverage in test group 1, which did not contain either phosphoric acid or eugenol, would be assigned a score of "1.0". 1: The taste and aroma of alcohol are at the same level as in test group 1, and there is almost no noticeable reduction in excessive alcohol taste and aroma. 2: By comparing it with test group 1 in a continuous manner, it can be seen that the excessive alcohol taste and aroma is slightly reduced. 3: By comparing it with test group 1 in a continuous manner, it can be seen that the excessive alcohol taste and aroma is reduced. 4: Without comparing it with test group 1, it can be seen that the excessive alcohol taste and aroma is reduced. 5: Without comparing it with test group 1, it can be seen that the excessive alcohol taste and aroma is significantly reduced.

[0054]

[0055] From the comparison of test group 1 with test groups 6-8, 10-12, and 14-15 in Table 2, it can be seen that each alcoholic beverage containing a combination of phosphoric acid and eugenol exhibits a reduction in excessive alcohol taste and aroma compared to each alcoholic beverage that does not contain either phosphoric acid or eugenol. Furthermore, from the comparison of test group 5 with test groups 6-8, test group 9 with test groups 10-12, and test group 13 with test groups 14-16, it can be seen that each alcoholic beverage containing phosphoric acid at a specific concentration and eugenol at various concentrations exhibits a reduction in excessive alcohol taste and aroma compared to each alcoholic beverage containing phosphoric acid at the same concentration but without eugenol. In particular, in the alcoholic beverages in test groups 7, 8, 11, 12, 15, and 16, where the eugenol concentration was 1 ppm or 5 ppm and the phosphoric acid concentration was 0.00375 w / v%, 0.0375 w / v%, or 0.075 w / v%, the sensory evaluation score for "alcohol taste and aroma" was 4.0 or higher, indicating excellent effectiveness in reducing excessive alcohol taste and aroma.

Claims

1. A packaged alcoholic beverage that contains eugenol or phosphoric acid, and has a sugar content of less than 0.5 g / 100 mL.

2. The packaged alcoholic beverage according to claim 1, wherein the packaged alcoholic beverage contains eugenol, and the eugenol content is 0.1 ppm or more.

3. The packaged alcoholic beverage according to claim 1, wherein the packaged alcoholic beverage contains phosphoric acid, and the phosphoric acid content is 0.001 w / v% or more.

4. A method for producing a bottled alcoholic beverage, comprising the steps of adjusting the eugenol content in the bottled alcoholic beverage to more than 0 ppm, or adjusting the phosphoric acid content in the bottled alcoholic beverage to more than 0 w / v%, and further comprising the step of adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL.

5. A method for reducing the alcoholic taste in a bottled alcoholic beverage, comprising the steps of adjusting the eugenol content in the bottled alcoholic beverage to more than 0 ppm, or adjusting the phosphoric acid content in the bottled alcoholic beverage to more than 0 w / v%, and further comprising the step of adjusting the sugar content in the bottled alcoholic beverage to less than 0.5 g / 100 mL.

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