AU2016346552A1

AU2016346552A1 - Alcohol-tasting beverage

Info

Publication number: AU2016346552A1
Application number: AU2016346552A
Authority: AU
Inventors: Satoru Kaji; Toshiharu Nakajima; Hiroyuki Urabe
Original assignee: Suntory Holdings Ltd
Current assignee: Suntory Holdings Ltd
Priority date: 2015-10-28
Filing date: 2016-10-28
Publication date: 2018-06-07
Anticipated expiration: 2036-10-28
Also published as: JPWO2017073704A1; WO2017073704A1; AU2016346552B2; JP6879922B2

Abstract

The purpose of the present invention is to provide an alcohol-tasting beverage with an intensified depth of flavor similar to brown spirits. This alcohol-tasting beverage is obtained by including at least one compound selected from the group consisting of sinapaldehyde, coniferyl aldehyde, and syringaldehyde.

Description

invention is to provide an alcohol-tasting beverage with an intensified depth of flavor similar to brown spirits. This alcohol-tasting beverage is obtained by including at least one compound selected from the group consisting of sinapaldehyde, coniferyl aldehyde, and syringaldehyde.

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- 1 DESCRIPTION

ALCOHOL-TASTING BEVERAGE

TECHNICAL FIELD [0001] The present invention relates to a novel type of alcohol-taste beverage provided with fullness of taste like brown spirits obtained by causing an alcohol-taste beverage to comprise a prescribed or larger amount of a specific aldehyde, and a process for producing the same.

BACKGROUND ART [0002] An alcohol-taste beverage generally refers to a beverage having a lower alcohol content than a usual alcoholic beverage or a beverage containing substantially no alcohol. Alcohol-taste beverages are widely available in the marketplace. A usual alcoholic beverage generally has slight stimulating flavor or an alcohol-like relish, which is derived from an alcohol. An alcohol-taste beverage contains little or no alcohol but has slight stimulating flavor and the like, and hence has relish as if it contained an alcohol.

[0003] It is one of important objects that an alcohol-taste beverage has relish as if it contained an alcohol. To achieve this object, various methods have been disclosed such as a method in which a weakly acidic polymeric pigment is contained in a prescribed range (PTL 1) and a method in which an aliphatic alcohol having 4 or 5 carbon atoms and an astringent taste imparting substance are contained in a prescribed range (PTL 2). Therefore, a product merely having relish as if it contained an alcohol is difficult to differentiate from existing alcohol-taste beverages widely available in the marketplaces, and a novel merit is desired to be provided.

[0004] Accordingly, it is disclosed that a non-alcoholic umeshu (ume liquor) beverage having flavor peculiar to umeshu reproduced by using an umeshu extract that is produced by distilling umeshu under reduced pressure to obtain a residual liquid and by adding water to the residual liquid to adjust Brix of the residual liquid to 50 to 70 (PTL 3); a method for

-2improving retention of foaming of a nonfermented alcohol-taste beverage having beer taste by adding indigestible dextrin (PTL 4); and the like.

[0005] Whiskey has become popular in recent years, and some consumers desire an alcoholic beverage having genuine relish aged in a barrel. Various types alcohol-taste beverages have been developed so far, and most of these beverages are a beer-taste beverage or a chuhai (shochu-highball)-taste beverage.

CITATION LIST

PATENT LITERATURE [0006] PTL 1: Japanese Patent Laid-Open No. 2014-132896 PTL 2: Japanese Patent Laid-Open No. 2012-60975 PTL 3: Japanese Patent Laid-Open No. 2013-42751 PTL 4; Japanese Patent Laid-Open No. 2014-180269

SUMMARY OF INVENTION

TECHNICAL PROBLEM [0007] In this manner, although a large number of alcohol-taste beverages are on the market, a brown spirits-like alcohol-taste beverage having genuine relish as if it was stored and aged in a barrel cannot be found. An object of the present invention is to provide a brown spiritslike alcohol-taste beverage.

SOLUTION TO PROBLEM [0008] The present inventors made examination on various alcoholic beverages, and found that a specific aldehyde imparts fullness of taste like brown spirits to an alcohol-taste beverage. The present inventors accomplished the present invention on the basis of this finding.

[0009] The present invention provides the following, to which the present invention is not limited:

-3 (1) An alcohol-taste beverage comprising at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

(2) The beverage according to (1), comprising the at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde, wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is 1 ppb or more.

(3) The beverage according to (1) or (2), wherein an amount of the sinapyl aldehyde is 2 ppb or more.

(4) The beverage according to any of (1) to (3), wherein an amount of the coniferyl aldehyde is 2 ppb or more.

(5) The beverage according to any of (1) to (4), wherein an amount of the syringaldehyde is 15 ppb or more.

(6) The beverage according to any of (1) to (5), wherein an alcohol content of the beverage is less than 1% (v/v).

(7) The beverage according to any of (I) to (6), comprising a carbon dioxide gas.

(8) The beverage according to any of (1) to (7), comprising an acidity imparting substance.

(9) The beverage according to (8), wherein an acidity derived from the acidity imparting substance is 0.02 to 0.4 g/100 ml in terms of citric acid.

(10) The beverage according to any of (1) to (9), comprising water-soluble dietary fiber.

(11) A dealcoholized extract comprising at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

(12) A beverage comprising the dealcoholized extract according to (11), wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is 40 ppb or more.

(13) A process for producing an alcohol-taste beverage, comprising a step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl

-4aldehyde and syringaldehyde.

(14) The process according to (13), comprising the step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde, wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is 1 ppb or more.

(15) The process according to (13) or (14), comprising a step of blending the sinapyl aldehyde in an amount of 2 ppb or more.

(16) The process according to any of (13) to (15), comprising a step of blending the coniferyl aldehyde in an amount of 2 ppb or more.

(17) The process according to any of (13) to (16), comprising a step of blending the syringaldehyde in an amount of 15 ppb or more.

(18) The process according to any of (13) to (17), comprising a step of blending an acidity imparting substance and adjusting an acidity derived from the acidity imparting substance to 0.02 to 0.4 g/100 ml in terms of citric acid.

(19) A method for imparting fullness of taste like brown spirits to an alcohol-taste beverage, comprising a step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

(20) The method according to (19), comprising the step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde, wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is adjusted to 1 ppb or more.

(21) The method according to (19) or (20), comprising a step of blending the sinapyl aldehyde in an amount of 2 ppb or more.

(22) The method according to any one of (19) to (21), comprising a step of blending the coniferyl aldehyde in an amount of 2 ppb or more.

(23) The method according to any of (19) to (22), comprising a step of blending the syringaldehyde in an amount of 15 ppb or more.

(24) The method according to any of (19) to (23), comprising a step of blending an

-5acidity imparting substance and adjusting an acidity derived from the acidity imparting substance to 0.02 to 0.4 g/100 ml in terms of citric acid.

ADVANTAGEOUS EFFECTS OF INVENTION [0010] The present invention provides a novel valuable alcohol-taste beverage having fullness of taste like brown spirits. A similar effect can be exhibited in an alcoholic beverage. It can be blended with a chuhai or the like to impart fullness of taste like brown spirits.

DESCRIPTION OF EMBODIMENTS [0011] <Alcohol-taste Beverage>

The present invention provides an alcohol-taste beverage. Herein, the term alcohol-taste beverage refers to a beverage having a taste of an alcoholic beverage. Here, the alcoholic beverage may be one obtained through fermentation, or may be one obtained not through this step. Besides, the alcoholic beverage may be a synthetic alcohol,

Examples of the alcoholic beverage include, but are not limited to, whiskeys (such as scotch whiskey and bourbon whiskey), spirits (such as gin, vodka, tequila and rum), liqueurs, brandies (such as cognac, calvados and armagnac), highballs, shochu, chuhai, wines (such as red wines, white wines and rose wines), cider, sherry, sake, umeshu and Shaoxing wine, and a mixture thereof or the like. Preferable examples include whiskeys, spirits, liqueurs, brandies and highballs. It is noted that the term alcohol as used herein means ethanol unless otherwise mentioned.

[0012] The alcohol-taste beverage comprises at least one selected from the group consisting of sinapinaldehyde (CAS number: 4206-58-0, hereinafter referred to as the sinapyl aldehyde), coniferaldehyde (CAS number: 458-36-6, hereinafter referred to as the coniferyl aldehyde) and 4-hydroxy-3,5-dimethoxybenzaldehyde (CAS number: 134-96-3, hereinafter referred to as the syringaldehyde). Specifically, the alcohol-taste beverage may comprise the sinapyl aldehyde, the coniferyl aldehyde or the syringaldehyde alone, or may comprise

-6two or three of these. Two of these refer to combinations of the sinapyl aldehyde and the coniferyl aldehyde, the sinapyl aldehyde and the syringaldehyde, and the coniferyl aldehyde and the syringaldehyde. Besides, three of these refer to a combination of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde.

[0013] Each of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde may be obtained from a plant, an animal, a microorganism or other natural product, or any of food and drink, or may be chemically synthesized. For example, it may be obtained from a plant through an extraction operation or the like, a target substance produced by fermen tation of a microorganism may be obtained through an extraction operation or the like, or a target substance produced through an aging process of food or drink such as an alcohol may be obtained through an extraction operation or the like. Alternatively, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde may be organic chemically synthesized by a method known to those skilled in the art. Besides, a commercially available product such as a flavor comprising at least one of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde may be obtained. In other words, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde may be obtained by any method.

[0014] The alcohol-taste beverage can comprise the sinapyl aldehyde. The alcohol-taste beverage can comprise the sinapyl aldehyde in an amount effective for imparting fullness of taste like brown spirits, and can comprise it in an amount of 2 ppb or more, preferably 5 ppb or more, more preferably 25 ppb or more, further preferably 50 ppb or more, and still further preferably 200 ppb or more. The upper limit of the amount of the sinapyl aldehyde in the alcohol-taste beverage is not especially limited, but may be 5.0 x 10⁴ ppb or less, preferably 3,0 x 10⁴ppb or less, more preferably 2.0 x 10⁴ ppb or less, and further preferably 1.0 x 10⁴ppb or less, if necessary. Herein, the fullness of taste like brown spirits means aged flavor caused when stored in a barrel, and is different from alcohol-like relish that an alcoholic beverage generally has, namely, stimulating flavor that an alcohol itself has.

[0015] The alcohol-taste beverage can comprise the coniferyl aldehyde. The alcohol-taste beverage can comprise the coniferyl aldehyde in an amount effective for imparting fullness of taste like brown spirits, and can comprise it in an amount of 2 ppb or more, preferably 5 ppb or more, more preferably 180 ppb or more, further preferably 360 ppb or more, and still further preferably 1200 ppb or more. The upper limit of the amount of the coniferyl aldehyde in the alcohol-taste beverage is not especially limited, but may be 5.0 x 10⁴ppb or less, preferably 3.0 x 10⁴ppb or less, more preferably 2.0 x 10⁴ ppb or less, and further preferably 1.0 x 10⁴ ppb or less, if necessary.

[0016] The alcohol-taste beverage can comprise the syringaldehyde. The alcohol-taste beverage can comprise the syringaldehyde in an amount effective for imparting fullness of taste like brown spirits, and can comprise it in an amount of 15 ppb or more, preferably 20 ppb or more, more preferably 100 ppb or more, further preferably 200 ppb or more, and still further preferably 1200 ppb or more. The upper limit of the amount of the syringaldehyde in the alcohol-taste beverage is not especially limited, but may be 5.0 x 10⁴ ppb or less, preferably 3.0 x 10⁴ppb or less, more preferably 2.0 x 10⁴ ppb or less, and further preferably 1.0 x 10⁴ ppb or less, if necessary.

[0017] A total amount of the one or more selected from the group consisting of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde in the alcohol-taste beverage can be preferably 1 ppb or more, more preferably 5 ppb or more, further preferably 7 ppb or more and still further preferably 200 ppb or more. The upper limit of the total amount is not especially limited, but may be 5.0 x 10⁴ ppb or less, preferably 3.0 x 10⁴ ppb or less, more preferably 2.0 x 10⁴ ppb or less, and further preferably 1.0 x 10⁴ ppb or less, if necessary. [0018] The amounts of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde in a beverage can be measured by using high performance liquid chromatography (HPLC), ultra-high performance liquid chromatography (UHPLC) or the like. For example, the measurement can be performed by using the following type of analyzer and conditions: [0019] Type of Analyzer: LC HP 1100 series (Agilent Technologies)

Column: Phenomenex Luna 5μ Cl8(2) 100A 150*4.60 mm (OOF-4252-EO)

Column Temperature: 40°C Detector: UV-VIS

- 8Injection Amount: 5.0 μΐ

A sample to be used for the analysis may not be concentrated before the analysis, but may be concentrated, if necessary. When concentrated, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde to be analyzed can be easily detected. A concentration method is not especially limited, and any of methods known to those skilled in the art can be employed, [0020] The alcohol-taste beverage may comprise alcohol. The alcohol content can be freely adjusted, and may be, for example, less than 1% (v/v), less than 0.8% (v/v), less than 0.5% (v/v), less than 0.2% (v/v) or 0% (v/v). Alternatively, the alcohol-taste beverage may be non-alcoholic. The alcohol-taste beverage is preferably, but not limited to, a nonalcoholic beverage.

[0021] The alcohol content can be measured using, for example, a vibration type density meter. More specifically, an alcoholic beverage to be measured is subjected to filtration or ultrasonication to prepare a sample not comprising a carbon dioxide gas, the sample is distilled on an open fire, the thus obtained distillate was measured for a density at 15°C, and the thus obtained density is converted to obtain an alcohol content by using Dai-ni Hyo Arukorubun to Mitsudo (15°C) oyobi Hiju (15/15°C) Kansan-hyo (Table 2: Conversion Between Alcohol Content and Density (15°C) or Specific Gravity (15/15°C)), that is, an appendix table of Analysis Methods prescribed by National Tax Agency of Japan (National Tax Agency Directive No. 6 in 2007, revised on June 22, 2007). An alcohol content lower than 1.0 (v/v)% can be measured by employing B) Gasu Kuromatogurafu Bunsekiho (B) Gas Chromatographic Analysis) described in Analysis Method 3-4 (Alcohol Content) prescribed by National Tax Agency of Japan. Herein, an alcohol content is measured by this method.

[0022] The alcohol-taste beverage can comprise a substance obtained by dealcoholizing an alcohol (hereinafter referred to as the dealcoholized extract). Here, the alcohol used as a raw material of the dealcoholized extract can be selected from general alcohols, and can be selected, for example, from whiskeys (such as scotch whiskey and bourbon whiskey), spirits

-9(such as gin, vodka, tequila and rum), liqueurs, brandies (such as cognac, calvados and armagnac), shochu, chuhai, wines (such as red wines, white wines and rose wines), cider, sherry, sake, umeshu and Shaoxing wine, and a mixture thereof or the like. The alcohol used as the raw material of the dealcoholized extract is preferably an alcohol characterized in being stored in a barrel. The alcohol stored in a barrel is more preferably a distilled alcohol stored in a barrel, that is, what is called brown spirits, and examples include whiskeys (such as scotch whiskey and bourbon whiskey), spirits (such as gin, vodka, tequila and rum), brandies (such as cognac, calvados and armagnac), and a mixture thereof or the like.

[0023] The dealcoholization of an alcohol can be performed by a known method.

Examples include, but are not limited to, a method using a membrane and a method using distillation (such as an atmospheric distillation method or a vacuum distillation method, temperature: 30 to 100°C, time: 2 to 4 hour’s, pressure: 10 kPa to atmospheric pressure). [0024] The dealcoholized extract can be allowed to comprise the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde. Therefore, when the alcohol-taste beverage comprises the dealcoholized extract, a part or all of these aldehydes are comprised in the alcohol-taste beverage as a result. When the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde are comprised in the alcohol-taste beverage in the form of the dealcoholized extract, the total amount of these aldehydes can be preferably 40 ppb or more, more preferably 110 ppb or more, further preferably 150 ppb or more, and still further preferably 300 ppb or more. The upper limit of the total amount is not especially limited, but may be 5.0 χ 10⁴ ppb or less, preferably 3.0 χ 10⁴ppb or less, more preferably 2.0 χ 10⁴ppb or less, and further preferably 1.0 χ 10⁴ ppb or less, if necessary.

[0025] The alcohol-taste beverage can comprise a carbon dioxide gas. The concentration of the carbon dioxide gas can be appropriately set. Although the dealcoholized extract, as it is, can exhibit the effect to impart the fullness of taste like brown spirits, it has been found that the effect can be further increased through a synergistic effect obtained by a combination with a carbon dioxide gas.

[0026] The alcohol-taste beverage can comprise an additional component. Here, examples

- 10of the additional component include, but are not limited to, sugars, a flavor, an acidulant, a pH adjuster, a dye, a fruit juice, vitamins, a colorant, an antioxidant, a high intensity sweetener, an emulsifier, a preservative, a seasoning, water-soluble dietary fiber, and extracts. An amount of the additional component can be appropriately set. Although the dealcoholized extract, as it is, can exhibit the effect to impart the fullness of taste like brown spirits, it has been found that the effect can be further increased through a synergistic effect obtained by a combination with the additional component such as an acidity imparting substance or water-soluble dietary fiber. The acidity imparting substance is not especially limited but may be either an inorganic acid or an organic acid. Examples of the acidity imparting substance include phosphoric acid, citric acid, malic acid, tartaric acid and salts of these acids. Examples of a salt of phosphoric acid include sodium phosphate, potassium phosphate and calcium phosphate. Examples of a salt of citric acid include sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), potassium citrate and calcium citrate. Examples of a salt of malic acid include sodium malate, potassium malate and calcium malate. Examples of a salt of tartaric acid include sodium tartrate, potassium tartrate, potassium sodium tartrate and hydrogen potassium tartrate. The alcohol-taste beverage can comprise the acidity imparting substance at a specific acidity. An acidity (in terms of citric acid) of the alcohol-taste beverage derived from the acidity imparting substance is not limited, but can be 0.02 to 0.4 g/100 ml, and preferably 0.05 to 0.3 g/100 ml. [0027J The alcohol-taste beverage can be packed in a container. The container can be any type regardless of the form and the material, and for example, any of a bottle of glass or the like, a can of steel or aluminum, a pouch container of aluminum or the like, a barrel, a paper container, a laminate container made of laminated metal foils or plastic films, a glass or plastic container such as a flask or a beaker, various types of capsule containers, and a PET bottle can be used.

[0028] <Process for Producing Alcohol-taste Beverage>

The present invention provides a process for producing an alcohol-taste beverage.

The process comprises blending at least one selected from the group consisting of sinapyl

- 11 aldehyde, coniferyl aldehyde and syringaldehyde. In other words, in the process, single one of the sinapyl aldehyde, the coniferyl aldehyde or the syringaldehyde may be blended alone, or two or three of these may be blended. The two of these refer to combinations of the sinapyl aldehyde and the coniferyl aldehyde, the sinapyl aldehyde and the syringaldehyde, and the coniferyl aldehyde and the syringaldehyde. Besides, three of these refer to a combination of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde.

[0029] The process for producing an alcohol-taste beverage may comprise a step of blending the sinapyl aldehyde. The sinapyl aldehyde can be blended in such a manner that an amount of the sinapyl aldehyde in the resultant alcohol-taste beverage can be an amount effective for imparting fullness of taste like brown spirits, that is, 2 ppb or more, preferably 5 ppb or more, more preferably 7 ppb or more, further preferably 25 ppb or more, still further preferably 50 ppb or more, and still further preferably 200 ppb or more. The upper limit of the amount of the sinapyl aldehyde in the alcohol-taste beverage is not especially limited, and may be 5.0 x 10⁴ ppb or less, preferably 3.0 x 10⁴ ppb or less, more preferably 2.0 x 10⁴ppb or less, and further preferably 1.0 x 10⁴ ppb or less, if necessary.

[0030] The process for producing an alcohol-taste beverage may comprise a step of blending the coniferyl aldehyde. The coniferyl aldehyde can be blended in such a manner that an amount of the coniferyl aldehyde in the resultant alcohol-taste beverage can be an amount effective for imparting fullness of taste like brown spirits, that is, 2 ppb or more, preferably 5 ppb or more, more preferably 180 ppb or more, further preferably 360 ppb or more, and still further preferably 1200 ppb or more. The upper limit of the amount of the coniferyl aldehyde in the alcohol-taste beverage is not especially limited, but may be 5.0 x 10⁴ ppb or less, preferably 3.0 x 10⁴ppb or less, more preferably 2.0 x 10⁴ppb or less, and further preferably 1.0 x 10⁴ ppb or less, if necessary.

[0031] The process for producing an alcohol-taste beverage may comprise a step of blending the syringaldehyde. The syringaldehyde can be blended in such a manner that an amount of the syringaldehyde in the resultant alcohol-taste beverage can be an amount effective for imparting fullness of taste like brown spirits, that is, 15 ppb or more, preferably

- 1220 ppb or more, more preferably 100 ppb or more, further preferably 200 ppb or more, and still further preferably 1200 ppb or more. The upper limit of the amount of the syringaldehyde in the alcohol-taste beverage is not especially limited, but may be 5,0 x 10⁴ppb or less, preferably 3.0 x 10⁴ppb or less, more preferably 2.0 x 10⁴ppb or less, and further preferably 1.0 x 10⁴ ppb or less, if necessary.

[0032] In the process for producing an alcohol-taste beverage, the one or more selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde can be blended in such a manner that a total blending amount in the resultant alcohol-taste beverage can be preferably 1 ppb or more, more preferably 5 ppb or more, further preferably 7 ppb or more, and still further preferably 200 ppb or more. The upper limit of the blending amount is not especially limited, and the at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde can be blended in an amount of 5.0 x 10⁴ppb or less, preferably 3.0 x 10⁴ppb or less, more preferably 2.0 x 10⁴ppb or less, and further preferably 1.0 x 10⁴ ppb or less, if necessary.

[0033] The process for producing an alcohol-taste beverage may comprise a step of adjusting an alcohol content, and the alcohol content may be freely adjusted. For example, the alcohol content may be adjusted to less than 1% (v/v), less than 0.8% (v/v), less than 0.5% (v/v), less than 0.2% (v/v), or 0% (v/v). The adjustment can be performed, for example, by blending an alcohol, by blending no alcohol, or by removing an alcohol. The present method is preferably, but not limited to, for production of a non-alcoholic alcoholtaste beverage.

[0034] The process for producing an alcohol-taste beverage can comprise a step of blending a dealcoholized extract. Here, an alcohol used as a raw material of the dealcohoiized extract can be selected from general alcohols, and can be selected, for example, from whiskeys (such as scotch whiskey and bourbon whiskey), spirits (such as gin, vodka, tequila and rum), liqueurs, brandies (such as cognac, calvados and armagnac), shochu, chuhai, wines (such as red wines, white wines and rose wines), cider, sherry, sake, umeshu and Shaoxing wine, and a mixture thereof or the like. The alcohol used as the raw material of the dealcoholized

- 13extract is preferably an alcohol stored in a barrel. The alcohol stored in a barrel is more preferably a distilled alcohol characterized in being stored in a barrel, that is, what is called brown spirits, and examples include whiskeys (such as scotch whiskey and bourbon whiskey), spirits (such as gin, vodka, tequila and rum), brandies (such as cognac, calvados and armagnac), and a mixture thereof or the like.

[0035] The dealcoholization of an alcohol can be performed by a known method.

Examples include, but are not limited to, a method using a membrane and a distillation method (such as an atmospheric distillation method or a vacuum distillation method) (under conditions of, for example, but not limited to, a temperature of 30 to 100°C, time of 2 to 4 hours, and a pressure of 10 kPa to atmospheric pressure).

[0036] The dealcoholized extract can be allowed to comprise the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde. Therefore, when the dealcoholized extract is blended in the alcohol-taste beverage, a part or all of these aldehydes are comprised in the alcohol-taste beverage as a result. When the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde are comprised in the form of the dealcoholized extract, the total blending amount of these aldehydes can be preferably 40 ppb or more, more preferably 110 ppb or more, further preferably 150 ppb or more, and still further preferably 300 ppb or more. The upper limit of the total blending amount is not especially limited, but they may be blended in an amount of 5.0 x 10⁴ ppb or less, preferably 3.0 x 10⁴ ppb or less, more preferably 2.0 x 10⁴ppb or less, and further preferably 1.0 x 10⁴ ppb or less, if necessary.

[0037] The process for producing an alcohol-taste beverage can comprise a step of blending a carbon dioxide gas. The concentration of the carbon dioxide gas can be appropriately set. Although the dealcoholized extract, as it is, can exhibit the effect to impart the fullness of taste like brown spirits, it has been found that the effect can be further increased through a synergistic effect obtained by a combination with a carbon dioxide gas.

[0038] The process for producing an alcohol-taste beverage can comprise a step of blending an additional component. Here, examples of the additional component include, but are not limited to, sugars, a flavor, an acidulant, a pH adjuster, a dye, a fruit juice, vitamins, a

- 14colorant, an antioxidant, a high intensity sweetener, an emulsifier, a preservative, a seasoning, water-soluble dietary fiber, and extracts. A blending amount of the additional component can be appropriately set. Although the dealcoholized extract, as it is, can exhibit the effect to impart the fullness of taste like brown spirits, it has been found that the effect can be further increased through a synergistic effect obtained by a combination with the additional component such as an acidity imparting substance or water-soluble dietary fiber. The acidity imparting substance is not especially limited but may be either an inorganic acid or an organic acid. Examples of the acidity imparting substance include phosphoric acid, citric acid, malic acid, tartaric acid and salts thereof. Examples of a salt of phosphoric acid include sodium phosphate, potassium phosphate and calcium phosphate. Examples of a salt of citric acid include sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), potassium citrate and calcium citrate. Examples of a salt of malic acid include sodium malate, potassium malate and calcium malate. Examples of a salt of tartaric acid include sodium tartrate, potassium tartrate, potassium sodium tartrate and hydrogen potassium tartrate. In the production of an alcohol-taste beverage, an acidity derived from the acidity imparting substance can be adjusted to fall in a specific range. The acidity (in terms of citric acid) of the alcohol-taste beverage derived from the acidity imparting substance is not limited, but can be adjusted to 0.02 to 0.4 g/100 ml, and preferably 0.05 to 0.3 g/100 ml. [0039] <Method for Imparting Fullness of Taste Like Brown Spirits>

The present invention can further provide a novel valuable alcohol-taste beverage by a method for imparting fullness of taste like brown spirits to an alcohol-taste beverage. This method can be performed by carrying out the steps of the process for producing an alcoholtaste beverage described above.

EXAMPLES [0040] Specific examples of the present invention are described in the following examples. The following examples are given merely for an understanding of the present invention, and the scope of the present invention is not limited to these examples.

- 15[0041] [Test Example 1]

In this test, commercially available products were used as a whiskey flavor, sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

[0042] The whiskey flavor was blended in water in an amount of 1.0 g/L to prepare a base. Each of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde was blended separately in the base in an amount of 1.0 x 10¹ ppb, 1,0 x 10²ppb, 1.0 x 10³ppb, or 1.0 x 10⁴ppb, and thus, samples were prepared. Besides, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were blended in the base in equivalent amounts to prepare samples in which the total amount of these three components was adjusted to 1.0 x 10¹ ppb, 1.0 x 10²ppb, 1.0 x 10³ ppb and 1.0 x 10⁴ ppb.

[0043] The samples prepared above were subjected to olfactory test for fullness of taste like brown spirits. Three trained panelists evaluated them at five grades as shown below. If score of the sample was 3 or higher, it was determined that the blended component has an effect on fullness of taste like brown spirits.

1: No fullness of taste is felt.

2: Fullness of taste is slightly felt.

3: Fullness of taste is felt.

4: Fullness of taste is felt well.

5: Fullness of taste is felt very well.

[0044] Besides, drinkability of each sample was evaluated at five grades as shown below. For the drinkability, astringency, bitterness and heaviness felt in drinking the sample were comprehensively evaluated. The sample having no astringency, and the sample having no heaviness and weak astringency and bitterness were evaluated to be easy to drink. If score of the sample was 3 or higher, it was determined that the blended component has an effect on drinkability.

1: Difficult to drink.

2: Rather difficult to drink.

3: Easy to drink.

- 164: Very easy to drink.

5: Further easy to drink.

[0045] [Tablet]

Component Blended	Evaluation Item	Amount Blended (ppb)
0	l.Ox 10	l.Ox 10²	l.Ox 10³	LO x IO⁴
Sinapyl Aldehyde	Fullness of Taste Like Brown Spirits	1	3	4	5	5
Drinkability	5	5	5	5	4
Coniferyl Aldehyde	Fullness of Taste Like Brown Spirits	1	3	3	4	5
Drinkability	5	5	5	5	4
Syringaldehyde	Fullness of Taste Like Brown Spirits	1	2	3	4	5
Drinkability	5	5	5	4	3
Mixture (of Equal Amounts of Three)	Fullness of Taste Like Brown Spirits	1	4	4	5	5
Drinkability	5	5	5	5	4

[0046] The results are shown in Table 1. Each evaluation shown in Table 1 was obtained by rounding an average score of the three trained panelists to a natural number. A sample of the blending amount of 0 ppm corresponds to a comparative example, and the other samples correspond to examples. When the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were respectively singly blended, the fullness of taste like brown spirits was enhanced. No matter which of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde was blended, the fullness of taste like brown spirits tended to be stronger depending on the blending amount. The sinapyl aldehyde and the coniferyl aldehyde definitely imparted the fullness of taste like brown spirits when the blending amount was 1.0 x 10¹ ppb or more, and the syringaldehyde imparted the fullness of taste like brown spirits when the blending amount was 1.0 x 10² ppb or more. Besides, when the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were blended in combination, the fullness of taste like brown spirits was enhanced depending on the blending amount, and it was revealed that the effect was exhibited in a lower blending amount in this case as compared with a case where each of these was blended alone. For example, in comparison among the samples of the blending amounts of 1.0 x 3 0^l ppb, the sample comprising the combination was scored as

- 174, and is understood to be obviously higher than the scores (3, 3 and 2) of the samples comprising each of these alone.

[0047] For the drinkability, the samples were evaluated as good both when each of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde was blended alone and when these three were blended in combination.

[0048] It was revealed, from these results, that all of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were effective for enhancing the fullness of taste like brown spirits. Besides, when these are used in combination, the fullness of taste like brown spirits could be more remarkably enhanced. Because the blending amount of each component in the combination is 1/3 of the blending amount of each component blended alone, it is considered that the synergistic effect is exerted by the combination.

[0049] [Test Example 2]

A base was prepared in accordance with Test Example 1. A dealcoholized extract (hereinafter referred to as the dealcoholized whiskey extract (normal pressure)) was prepared by removing alcohol from whiskey by atmospheric distillation. Specifically, the dealcoholized whiskey extract (normal pressure) was produced by charging 5,000 ml of a whiskey product in a distillation still, and concentrating it about 3.7 times through the atmospheric distillation (distillation temperature: 30 to 100°C, distillation time: 2 to 4 hours). Amounts of the syringaldehyde, the coniferyl aldehyde and the sinapyl aldehyde in the dealcoholized whiskey extract (normal pressure) are shown in Table 2. When the dealcoholized whiskey extract (normal pressure) was analyzed, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were detected (Table 2).

[0050] [Table 2] unit: ppb

	Sinapyl Aldehyde	Coniferyl Aldehyde	Syringaldehyde
Dealcoholized Whiskey Extract	8.9 x 10³	5.5 x I0^}	19.4 x 10³

[0051] Samples were prepared by blending the dealcoholized whiskey extract (normal . 18pressure) in the base respectively in an amount of 0 g/L, 1 g/L, 2 g/L, 3 g/L, 5 g/L, 10 g/L, 30 g/L, 50 g/L and 100 g/L. The thus prepared samples were evaluated for the fullness of taste like brown spirits and the drinkability by conducting olfactory test in accordance with Test Example 1.

[0052] [Table 3]

	Amount of Dealcoholized Whiskey Extract (normal pressure) Blended (unit: g/L)
0	1	2	3	5	10	30	50	100
Fulness of Taste Like Brown Spirits	1	2	3	3	4	5	5	5	5
Drinkability	5	5	5	5	5	5	5	4	3

[0053] The results are shown in Table 3. The sample of the amount of 0 g/L corresponds to a comparative example, and the other samples correspond to examples. Each evaluation shown in Table 3 was obtained by rounding average scores of the three trained panelists to a natural number. When the dealcoholized whiskey extract (normal pressure) was blended, the fullness of taste like brown spirits was enhanced. The effect tended to be stronger depending on the blending amount of the dealcoholized whiskey extract. The dealcoholized whiskey extract (normal pressure) definitely imparted the fullness of taste like brown spirits when the blending amount was 2 g/L or more.

[0054] Referring to Table 2, the dealcoholized whiskey extract (normal pressure) comprises the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde respectively in amounts of 8.9 x 10³ ppb, 5.5 x 10³ ppb and 19.4 x 10³ ppb. Therefore, it is understood that the sample obtained by blending the dealcoholized whiskey extract (normal pressure) in an amount of 2 g/L in the base comprises the sinapyl aldehyde in an amount of 8.9 ppm x 0.2% (2 g/L = 0.2%) = 17.8 ppb, the coniferyl aldehyde in an amount of 5.5 ppm x 0.2% = 1 LO ppb, and the syringaldehyde in an amount of 19.4 ppm x 0.2% = 38.8 ppb.

[0055] For the drinkability, when the blending amount of the dealcoholized whiskey extract (normal pressure) was 50 g/L, the sample was scored as 4. When the blending amount of

- 19the dealcoholized whiskey extract was 100 g/L, the sample was scored as 3. The drinkability was good in any range of the blending amount employed in the test.

[0056] It was confirmed, based on these results, that the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde are effective for enhancing the fullness of taste like brown spirits.

[0057] [Test Example 3]

A base was prepared in accordance with Test Example 1. Dealcoholized extracts were prepared respectively fay removing alcohol from whiskey and other spirits (brandy, rum and tequila) by vacuum distillation. Specifically, each of the dealcoholized whiskey extracts was produced by concentrating 200 ml of each of whiskey and other spirits 4 times through the vacuum distillation (distillation temperature: 30 to 100°C, distillation time: 2 to 4 hours, 10 kPa or more).

[0058] [Table 4] unit: ppb

	Sinapyl Aldehyde	Coniferyl Aldehyde	Syringaldehyde
Dealcoholized Whiskey Extract (concentrated under vacuum 4 times)	13.2 X 10’	8.3 x 10’	29.8 x 10’
Dealcoholized Brandy Extract (concentrated under vacuum 4 times)	0.8 x 10³	0.4 x 10’	3.1 X 10’
Dealcoholized Rum Extract (concentrated under vacuum 4 times)	3.8 x 10³	1.6 X 10’	14.0 x 10’
Dealcoholized Tequila Extract (concentrated under vacuum 4 times)	3.1 X 10’	0.9 x 10’	l.S x 10’

[0059] When the dealcoholized extracts thus obtained were analyzed, the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were detected (Table 4). It was found that the other spirits, as well as whiskey, comprise the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde. Since these aldehydes have the effect to impart the fullness of taste like brown spirits, it is suggested that the fullness of taste like brown spirits is also imparted by using a dealcoholized extract obtained by distillation of brown spirits other than whiskey, which comprise these aldehydes.

-20[0060] [Comparative Example 1]

Commercially available alcohol-taste non-alcoholic beverages were analyzed to check whether or not the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were present therein.

[0061] [TableS]

	Sinapyl Aldehyde	Coniferyl Aldehyde	Syringaldehyde
Non-alcoholic Beer	Product of Company X	N.D.	N.D.	N.D.
Non-alcoholic	Product of Company Y	N.D.	N.D.	N.D.
Highball	Product of Company Z	N.D.	N.D.	N.D.

N.D.: not detected [0062] The results are shown in Table 5. It was found that the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were not present or could not be detected in the analyzed commercially available products. This result suggests that there is no alcohol-taste beverage comprising the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde. [0063] [Test Example 4]

The influence of an acid imparting substance on fullness of taste like an alcohol was examined. A base was prepared in accordance with Test Example 1. Each of the sinapyl aldehyde (5 ppb or 25 ppb), the coniferyl aldehyde (5 ppb or 180 ppb) and the syringaldehyde (20 ppb or 100 ppb) was singly blended in the base. Besides, trisodium citrate was blended as an acid imparting substance in the base in an amount of 0 to 0.161 g/100 ml, and thus the acidity of the base was adjusted to 0 to 0.3 g/100 ml in terms of citric acid. The resultants were used as samples to conduct an olfactory test for fullness of taste like brown spirits. The olfactory test was conducted in accordance with the conditions described in Test Example 1.

[0064]

-21 [Table 6]

	Acidity in terms of Citric Acid (g/lOOml)
0	0.05	0.1	0.3
Concentration of Trisodium Citrate (g/lOOml)
0	0.024	0.054	0.161
Concentration of Sinapyl Aldehyde (Ppb)	5	3	4	4	4
25	4	4	4	4
Concentration of Coniferyl Aldehyde(ppb)	5	3	4	4	4
180	4	4	5	5
Concentration of Syringaldehyde (ppb)	20	3	4	4	4
100	4	4	5	4

[0065] The results are shown in Table 6. Among the samples in which the sinapyl aldehyde was blended, samples, in which acidity was adjusted to a specific range (at least an acidity in terms of citric acid of 0.05 to 0.3 g/100 ml), were evaluated to be better in the fullness of taste like brown spirits than a sample not adjusted in acidity. This tendency can be more clearly understood based on the evaluation of the sample having a smaller blending amount (5 ppb) of the sinapyl aldehyde, Also the samples in which the coniferyl aldehyde and the syringaldehyde were blended were evaluated similarly to the samples in which the sinapyl aldehyde was blended.

[0066] Based on this result, it can be understood that the fullness of taste like brown spirits can be further enhanced when the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde were used in combination with the acidity in the specific range.

[0067] [Test Example 5]

The influence of an acidity imparting substance on the fullness of taste like alcohol was further examined. A base was prepared in accordance with Test Example 1. Each of the sinapyl aldehyde (5 ppb), the coniferyl aldehyde (5 ppb) and the syringaldehyde (20 ppb) was blended alone in the base. Besides, as an acid imparting substance, malic acid, tartaric acid or a phosphoric acid was blended in the base to adjust an acidity of the base to 0.05 g/100 ml or 0.3 g/100 ml in terms of citric acid. The resultant was used as a sample to conduct an olfactory test for fullness of taste like brown spirits. The olfactory test was

-22conducted in accordance with the conditions described in Test Example 1.

[0068] [Table 7]

	Malic Acid	Tartaric Acid	phosphoric acid
		Concentration of Acid (g/	LOOml)
		0.0523	0.3141	0.0586	0.3516	0.038	0.23
		Acidity in terms of Citric Acic	(g/lOOm	)
		0.05	0.3	0.05	0.3	0.05	0.3
Concentration of Sinapyl Aldehyde(ppb)	5	4	4	4	4	4	4
Concentration of Coniferyl Aldehyde(ppb)	5	4	4	4	4	4	4
Concentration of Syringaldehyde (ppb)	20	4	4	4	4	4	4

[0069] The results are shown in Table 7. Among the samples in which the sinapyl aldehyde was blended, samples, which acidity was adjusted to a specific range (at least an acidity in terms of citric acid of 0.05 to 0.3 g/100 ml), was evaluated to be better in the fullness of taste like brown spirits. This tendency was similarly observed in the samples in which the coniferyl aldehyde and the syringaldehyde were blended. Besides, it could not be observed that the fullness of taste like brown spirits was influenced by varying the type of acidity imparting substance.

[0070] Considering the result of Test Example 4 together with this result, it is understood that the fullness of taste like brown spirits can be further enhanced when the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde are used in combination with the acidity in the specific range.

Claims

1. An alcohol-taste beverage comprising at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

2. The beverage according to claim 1, comprising the at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde, wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is 1 ppb or more.

3. The beverage according to claim 1 or 2, wherein an amount of the sinapyl aldehyde is 2 ppb or more.

4. The beverage according to any one of claims 1 to 3, wherein an amount of the coniferyl aldehyde is 2 ppb or more.

5. The beverage according to any one of claims 1 to 4, wherein an amount of the syringaldehyde is 15 ppb or more.

6. The beverage according to any one of claims 1 to 5, wherein an alcohol content of the beverage is less than 1% (v/v).

7. The beverage according to any one of claims 1 to 6, comprising a carbon dioxide gas.

8. The beverage according to any one of claims 1 to 7, comprising an acidity imparting substance.

9. The beverage according to claim 8, wherein an acidity derived from the acidity imparting substance is 0.02 to 0.4 g/100 ml in terms of citric acid.

10. The beverage according to any one of claims 1 to 9, comprising water-soluble dietary fiber.

11. A dealcoholized extract comprising at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

12. A beverage comprising the dealcoholized extract according to claim 11, wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is 40 ppb or more.

-2413. A process for producing an alcohol-taste beverage, comprising a step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

14. The process according to claim 13, comprising the step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde, wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is 1 ppb or more.

15. The process according to claim 13 or 14, comprising a step of blending the sinapyl aldehyde in an amount of 2 ppb or more.

16. The process according to any one of claims 13 to 15, comprising a step of blending the coniferyl aldehyde in an amount of 2 ppb or more.

17. The process according to any one of claims 13 to 16, comprising a step of blending the syringaldehyde in an amount of 15 ppb or more.

18. The process according to any one of claims 13 to 17, comprising a step of blending an acidity imparting substance and adjusting an acidity derived from the acidity imparting substance to 0.02 to 0,4 g/100 ml in terms of citric acid.

19. A method for imparting fullness of taste like brown spirits to an alcohol-taste beverage, comprising a step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde.

20. The method according to claim 19, comprising the step of blending at least one selected from the group consisting of sinapyl aldehyde, coniferyl aldehyde and syringaldehyde, wherein a total amount of the sinapyl aldehyde, the coniferyl aldehyde and the syringaldehyde is adjusted to 1 ppb or more.

21. The method according to claim 19 or 20, comprising a step of blending the sinapyl aldehyde in an amount of 2 ppb or more.

22. The method according to any one of claims 19 to 21, comprising a step of blending the coniferyl aldehyde in an amount of 2 ppb or more.

23. The method according to any one of claims 19 to 22, comprising a step of blending

-25 the syringaldehyde in an amount of 15 ppb or more.

24. The method according to any one of claims 19 to 23, comprising a step of blending an acidity imparting substance and adjusting an acidity derived from the acidity imparting substance to 0.02 to 0.4 g/100 ml in terms of citric acid.