JP2016158624A - Alcoholic beverages, and methods of improving flavors of alcoholic beverages - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide alcoholic beverages in which a sweet aftertaste and a bitter taste are suppressed, and methods of improving flavors of alcoholic beverages.SOLUTION: An alcoholic beverage contains 10-1500 ppm of stevia, and an acidulant of at least one of lactic acid and malic acid in a content of 0.005-2.000 g/100 mL in terms of citric acid.SELECTED DRAWING: None

Description

  The present invention relates to an alcoholic beverage and a method for improving the flavor of an alcoholic beverage.

  2. Description of the Related Art In recent years, high sweetness sweeteners that can be expected to have various effects such as a calorie reduction effect and prevention of dental caries have been widely used due to an increase in health-consciousness toward food.

  For example, Patent Document 1 discloses a container-packed carbonated beverage containing non-polymer catechins and stevia extract, and the content [C] (mass%) of the non-polymer catechins is 0.002 to 0.002. 0.035% by mass, and the ratio [S] / [C] of the content [S] (% by mass) of the stevia extract to the content [C] (% by mass) of the non-polymer catechins is 0. A container-packed carbonated beverage characterized by being .02 to 5 is disclosed.

Japanese Patent No. 4815543

  The technique disclosed in Patent Document 1 is a technique related to a carbonated beverage that does not contain alcohol, and in the case where alcohol is not contained, non-polymer catechins that are necessary in order to exert the effect of improving the retention of carbon dioxide gas. Content and the content ratio of stevia.

  However, with the technique disclosed in Patent Document 1, there has been little research on beverages that contain a high-intensity sweetener (particularly stevia) in alcoholic beverages.

  As a result of earnest research on the flavor effects of stevia in alcoholic beverages, the present inventors have found that the presence of stevia and alcohol in the beverage has resulted in “sweetness after stevia” (hereinafter simply “after sweetness”). ) And “a bitter taste that is a mixture of stevia and alcohol” (hereinafter simply referred to as “bitter taste”).

  Accordingly, an object of the present invention is to provide an alcoholic beverage in which sweetness pulling and bitterness are suppressed, and a method for improving the flavor of an alcoholic beverage.

The above problem can be solved by the following means.
(1) The content of stevia is 10 to 1500 ppm, contains at least one acidulant of lactic acid and malic acid, and the content of the acidulant is 0.005 to 2.000 g / 100 mL in terms of citric acid. An alcoholic beverage characterized by being
(2) The content of stevia is 10 to 1500 ppm, contains at least one acidulant of lactic acid and malic acid, and the content of the acidulant is 0.060 to 0.201 g / 100 mL in terms of citric acid. An alcoholic beverage characterized by being
(3) The alcoholic beverage according to (1) or (2) above, which does not contain an artificial sweetener.
(4) The alcoholic beverage according to any one of 1 to 3 above, wherein the sugar content is less than 0.5 mg / 100 mL.
(5) The alcoholic beverage according to any one of (1) to (4) above, which is effervescent.
(6) Alcohol content is 1-10 v / v%, The alcoholic beverage as described in any one of said 1 to 5 characterized by the above-mentioned.
(7) A method for improving the flavor of an alcoholic beverage, wherein the content of stevia and the content of at least one acidulant of lactic acid and malic acid are adjusted to the following ranges for the alcoholic beverage: A method for improving the flavor of alcoholic beverages.
(1) Content of the stevia: 10 to 1500 ppm, (2) Content of the acidulant (amount converted to citric acid): 0.005 to 2.000 g / 100 mL.

  In the alcoholic beverage according to the present invention, the content of stevia is within a predetermined range, and the content of at least one acidulant of lactic acid and malic acid is within a predetermined range. It becomes an alcoholic beverage with bitterness suppressed.

  The method for improving the flavor of an alcoholic beverage according to the present invention is to adjust the content of stevia and the content of at least one acidulant of lactic acid and malic acid to a predetermined range for the alcoholic beverage. Postpull and bitterness can be suppressed.

It is a flowchart explaining the content of the manufacturing method of the alcoholic beverage which concerns on embodiment of this invention.

  Hereinafter, the form (embodiment) for implementing the alcoholic beverage which concerns on this invention, and the flavor improvement method of alcoholic beverage is demonstrated.

[Alcoholic drinks]
The alcoholic beverage according to the present embodiment has a stevia content within a predetermined range, contains at least one acidulant of lactic acid and malic acid, and the content of the acidulant is a predetermined range in terms of citric acid. It is characterized by being within.

(Stevia)
The alcoholic beverage according to the present embodiment has a stevia content of 10 to 1500 ppm (specifically, 0.001 to 0.15 w / v%).
Here, stevia is, for example, a sweetener that can be produced by extraction and purification using water or an organic solvent from Stevia rebaudiana Bertoni leaves and stems, which are perennial asteraceae native to South America. In other words, it is a stevia extract extracted / purified from stevia) and contains stevioside and rebaudioside A as the main components of sweetness. Furthermore, this stevia includes enzyme-treated stevia in which sugars such as glucose and fructose are transferred to the stevia extract extracted and purified as described above using α-glucosyltransferase and the like. In addition, what was extracted by the method mentioned above may be used for the stevia in this embodiment, and a commercially available thing may be used.

  The stevia used in the alcoholic beverage according to this embodiment preferably contains rebaudioside A and / or stevioside obtained from a stevia extract by purification or enzymatic treatment, and 95% by mass of rebaudioside A. It is particularly preferable to contain the above. When Stevia contains 95% by mass or more of Rebaudioside A, the problem to be solved, which is the post-sweetening, clearly appears. A rebaudio J-100 (manufactured by Morita Chemical Co., Ltd.) can be exemplified as a commercial product satisfying such a preferable condition.

When the content of stevia is 10 ppm or more, the desired sweetness can be imparted to the alcoholic beverage, and the problems to be solved such as the post-sweetening and bitter taste clearly appear. And in order to make sweet taste more suitable and to make a subject clearer, the content of stevia is preferably 30 ppm or more, more preferably 50 ppm or more, and further preferably 80 ppm or more.
On the other hand, if the content of stevia exceeds 1500 ppm, the sweetness is too strong and it is not suitable as an alcoholic beverage. And in order to make sweetness more suitable as an alcoholic beverage, the content of stevia is preferably 1000 ppm or less, more preferably 500 ppm or less, and even more preferably 300 ppm or less.
In addition, content of the stevia of alcoholic beverage can be measured by a high performance liquid chromatograph (HPLC).

Stevia is classified as a high-intensity sweetener that exhibits a very high sweetness compared to sugar (sucrose), and as described above, stevia is usually a plant-derived sweetener.
Therefore, the alcoholic beverage which concerns on this embodiment can be made into a low-calorie and low-sugar drink by containing stevia compared with the case where sugar (sucrose) is contained. Moreover, the alcoholic beverage according to the present embodiment avoids the use of artificial sweeteners (for example, acesulfame potassium, sucralose, aspartame, advantame, neotame, etc.) among high-intensity sweeteners by containing stevia. In other words, it can be an alcoholic beverage that does not contain artificial sweeteners.

(Acidulant: lactic acid, malic acid)
The alcoholic beverage according to the present embodiment contains at least one acidulant of lactic acid and malic acid, and the content of the acidulant is a citric acid equivalent amount (hereinafter referred to as “citric acid equivalent amount of a predetermined acidulant” as appropriate). And 0.005 to 2.000 g / 100 mL.
Here, the citric acid equivalent amount of the predetermined acidulant is calculated based on the “titrated acidity”. “Titration acidity” is to check the content of free acid in food. Take a certain amount of beverage, and in the case of carbonated beverage, thoroughly degas, titrate with 0.1N NaOH solution using phenolphthalein as an indicator, and read the titration value mL of NaOH solution required for neutralization. This corresponds to 0.1 mL of 0.1 N NaOH = 0.004 g (as citric acid), 0.0067 g (as malic acid), and 0.0090 g (as lactic acid), respectively. ("New edition, Soft Drinks" issued on October 25, 1981)
Therefore, the citric acid equivalent amount of the predetermined acidulant of the alcoholic beverage is first determined by measuring the content (ppm) of the predetermined acidulant by high performance liquid chromatograph (HPLC), and then “64/67” for malic acid. For lactic acid, “64/90” is multiplied, and each is further multiplied by “1/10000” to obtain “citrate-converted amount (g / 100 mL) of a predetermined acidulant”.

When the citric acid equivalent amount of the predetermined acidulant is 0.005 g / 100 mL or more, an effect of suppressing the after-effect of sweetness and bitterness can be obtained. In order to obtain this effect more reliably, the citric acid equivalent amount of the predetermined acidulant is preferably 0.020 g / 100 mL or more, more preferably 0.050 g / 100 mL or more, and 0.060 g / 100 mL or more. Further preferred.
On the other hand, when the citric acid conversion amount of the predetermined acidulant exceeds 2.000 g / 100 mL, the effect of suppressing the after-effect of sweetness and bitterness is saturated, and the acidity is too strong to be suitable as an alcoholic beverage. In order to make the acidity more suitable as an alcoholic beverage, the citric acid equivalent amount of the predetermined acidulant is preferably 1.000 g / 100 mL or less, more preferably 0.800 g / 100 mL or less, and 0.501 g / 100 mL or less is more preferable, and 0.201 or less is particularly preferable.

  In the present specification, the predetermined “acidulant” such as lactic acid or malic acid contained in the alcoholic beverage is not only the acidulant added as “food additive” but also “other additives” described later. The derived acidulant shall be included. For example, when using fruit, its origin component, fruit juice, etc., in alcoholic beverages, the content including acidulants derived from these shall be the content of acidulants contained in alcoholic beverages. .

  In addition, in order to further ensure the effect of suppressing the aftertaste and bitterness of sweetness, when the content of stevia is Xppm and the citric acid equivalent amount of a predetermined acidulant is Yg / 100 mL, Y / X is It is preferably 0.00005 or more, more preferably 0.0002 or more, further preferably 0.0005 or more, and particularly preferably 0.0006 or more. And in order to make it more suitable sour as an alcoholic beverage, Y / X is preferably 0.0100 or less, more preferably 0.0080 or less, further preferably 0.00501 or less, 0 It is particularly preferred that it is not more than 00201.

In the present invention, it was found that lactic acid and malic acid, among acid sours, suppress "sweetness aftertaste" and "bitter taste" generated by the presence of stevia and alcohol in the beverage. The type is specified.
However, the alcoholic beverage according to the present embodiment only needs to contain at least one acidulant of lactic acid and malic acid within a predetermined range, and contains other acidulant in addition to lactic acid and malic acid. It does not prevent.

(Sugar)
The alcoholic beverage according to this embodiment preferably has a saccharide content of less than 0.5 mg / 100 mL.
By using stevia as a sweetener (high-intensity sweetener), it is possible to reduce the saccharide content to less than 0.5 mg / 100 mL, and as a result, low saccharide (carbohydrate 0.5 mg / 100 mL). Less) alcoholic beverages.
Here, carbohydrates are carbohydrates minus dietary fiber, and can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash, alcohol, and water from the total weight of alcoholic beverages. Yes (food nutrition labeling standard (2003 Ministry of Health, Labor and Welfare Notification No. 176)).

(Alcohol degree)
The alcoholic beverage according to this embodiment preferably has an alcohol content of 1 to 10 v / v%.
By setting the alcohol content within the above-mentioned range, the problems to be solved such as “sweating aftertaste” and “bitter taste” caused by the coexistence of stevia and alcohol appear in the beverage, and it can be used as an alcoholic beverage. It becomes a suitable thing to do.
The alcohol content of the alcoholic beverage according to the present embodiment is more preferably 3 v / v% or more, and further preferably 4 v / v% or more. Moreover, the alcohol content of the alcoholic beverage according to the present embodiment is more preferably 9 v / v% or less, and further preferably 8 v / v% or less.
The alcohol content of the alcoholic beverage can be measured based on the National Tax Agency predetermined analysis method.

The alcohol content of the alcoholic beverage according to this embodiment can be adjusted by containing drinking alcohol.
The drinking alcohol may be any alcohol that can be drunk, and is not limited to the type, production method, raw material, etc., but is preferably distilled liquor. As the distilled liquor, for example, various spirits such as shochu, brandy, and vodka, raw material alcohol, and the like can be used alone or in combination of two or more.
In the present specification, alcohol refers to ethanol unless otherwise specified.

(Foaming)
The alcoholic beverage according to the present embodiment may be non-foaming, but is preferably foaming. Here, the foaming property in the present embodiment means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and the non-foaming property means that the gas pressure at 20 ° C. is 0.00. It means less than 049 MPa (0.5 kg / cm ² ).

(Other)
The alcoholic beverage according to the present embodiment includes a coloring agent, a sour agent, a sweetener, a high-intensity sweetener, an antioxidant, a salt, a fragrance and the like that are usually blended as a beverage within a range in which the desired effect of the present invention is not inhibited ( Hereinafter, simply referred to as “additive”) may be added. Examples of the colorant that can be used include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. As the sour agent, for example, citric acid, phosphoric acid, succinic acid and the like can be used besides lactic acid and malic acid. As the sweetener, for example, sugar, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. In addition to the above-mentioned stevia, for example, acesulfame potassium, sucralose, aspartame, advantame, neotame and the like can be used as the high-intensity sweetener. As the antioxidant, for example, vitamin C, vitamin E and the like can be used. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
And as above-mentioned stevia, lactic acid, malic acid, drinking alcohol, and an additive, what is generally marketed can be used.

(Contained alcoholic beverage)
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling the various containers with alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.

  As described above, according to the alcoholic beverage according to the present embodiment, the content of stevia is within a predetermined range, and the content of at least one acidulant of lactic acid and malic acid is within a predetermined range. As a result, it becomes an alcoholic beverage in which the aftertaste of sweetness and bitterness are suppressed.

[Method for producing alcoholic beverage]
Next, the manufacturing method of the alcoholic beverage which concerns on this embodiment is demonstrated.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step S1 and a post-processing step S2.

In the mixing step S1, water, potable alcohol, stevia, lactic acid, malic acid, additives and the like are added to the mixing tank to produce a mixed liquid.
In addition, what is necessary is just to determine so that each material may become content mentioned above about the quantity which mixes stevia, lactic acid, malic acid, etc. in mixing process S1.

In the post-processing step S2, for example, processes such as filtration, sterilization, and filling into a container are selectively performed as necessary.
In addition, the filtration process of post-processing process S2 can be performed with a general filter or a strainer. In addition, the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but can be applied without being limited thereto as long as the same treatment can be performed. Moreover, it is preferable that the filling process of post-processing process S2 is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink.

  In addition, each process performed in mixing process S1 and post-processing process S2 can be performed with the equipment generally used in order to manufacture RTD drink etc.

[Method of improving the flavor of alcoholic beverages]
Next, the flavor improvement method of the alcoholic beverage which concerns on this embodiment is demonstrated.
The method for improving the flavor of an alcoholic beverage according to the present embodiment includes, for an alcoholic beverage, the content of stevia and the content of at least one acidulant of lactic acid and malic acid (a citric acid equivalent amount of a predetermined acidulant). And adjusting to a predetermined range.

In the method for improving the flavor of an alcoholic beverage according to the present embodiment, the content of stevia is 10 to 1500 ppm for the alcoholic beverage that is the final product.
About the minimum of content of stevia, 30 ppm or more is preferable, 50 ppm or more is more preferable, and 80 ppm or more is further more preferable. On the other hand, the upper limit of the stevia content is preferably 1000 ppm or less, more preferably 500 ppm or less, and even more preferably 300 ppm or less.

The method for improving the flavor of an alcoholic beverage according to the present embodiment sets the citric acid equivalent amount of a predetermined acidulant to 0.005 to 2.000 g / 100 mL for the alcoholic beverage that is the final product.
About the minimum of the citric acid conversion amount of a predetermined sour agent, 0.020 g / 100 mL or more is preferable, 0.050 g / 100 mL or more is more preferable, and 0.060 g / 100 mL or more is further more preferable.
On the other hand, the upper limit of the citric acid equivalent amount of the predetermined acidulant is preferably 1.000 g / 100 mL or less, more preferably 0.800 g / 100 mL or less, further preferably 0.501 g / 100 mL or less, 0.201 g / 100 mL. The following are particularly preferred:

  As described above, according to the method for improving the flavor of an alcoholic beverage according to the present embodiment, the content of stevia and the content of at least one acidulant of lactic acid and malic acid are predetermined for the alcoholic beverage. By adjusting to the range, it is possible to suppress sweetness aftertaste and bitterness.

  In addition, in the alcoholic beverage according to the present embodiment, and the flavor improving method for alcoholic beverages, the characteristics and conditions that are not explicitly specified may be conventionally known as long as the effects obtained by the characteristics and conditions are exhibited. Needless to say, it is not limited.

  Next, an example satisfying the requirements of the present invention and a comparative example that is not so illustrated will be described, and the alcoholic beverage and the method for improving the flavor of the alcoholic beverage according to the present invention will be described.

[Reference Example 1]
First, in Reference Example 1, the effect of the amount of stevia added to an alcoholic beverage on “sweetness aftertraction” and “bitterness” is confirmed.

(Sample preparation)
Sample alcohol was prepared by mixing raw material alcohol, stevia (“Rebaudio J-100” manufactured by Morita Chemical Co., Ltd.), and water, and filling a can container so as to obtain the blending amounts shown in Table 1.

(Post-sweet evaluation: evaluation method)
About the sweetness postponement of the sample prepared by the above method, 4 trained specialized panels scored independent scores in a 5-step evaluation of 1 to 5 points according to the following evaluation criteria, and the average value was calculated.
In addition, the evaluation of the post-sweetening was performed by drinking samples.

(Post-assessment evaluation of sweetness: evaluation criteria)
5 points: The sweetness left behind is very strong.
4 points: The remaining sweetness is strong.
3 points: There is sweetness left behind.
2 points: A little sweetness is left behind.
1 point: The remaining sweetness is not felt.

(Bitter taste evaluation: evaluation method)
About the bitter taste of the sample prepared by the above method, 4 trained professional panels scored independent points in a 5-step evaluation of 1 to 5 points according to the following evaluation criteria, and the average value was calculated.
The bitterness was evaluated by drinking a sample.

(Bitterness evaluation: Evaluation criteria)
5 points: The unique bitterness in which stevia and alcohol are mixed is very strong.
4 points: Strong bitterness with a mixture of stevia and alcohol.
3 points: There is a peculiar bitter taste in which stevia and alcohol are mixed.
2 points: A slight bitter taste with a mixture of stevia and alcohol is felt.
1 point: The special bitterness which stevia and alcohol mixed is not felt.

  Table 1 shows the standard of each sample and the results of each evaluation.

(Examination of test results: Reference Example 1)
Although sample 1-2 contained stevia in the alcoholic beverage, since the content of stevia was small, the “sweetness postpone” and “bitter taste” were within an acceptable range.
On the other hand, Samples 1-3 to 1-6 had a level of stevia of 10 ppm or more, and therefore “sweetness aftertraction” and “bitterness” were unacceptable levels for alcoholic beverages.
In addition, since Sample 1-7 did not contain alcohol, a specific bitter taste in which stevia and alcohol were mixed was not felt.
From the above results, it was confirmed that in the alcoholic beverage containing a predetermined amount or more of stevia, the problem to be solved, that is, suppression of “sweetening after-effect” and “bitter taste” appears clearly.

[Example 1]
Next, in Example 1, it confirms about the influence which content of malic acid has on each evaluation.

(Sample preparation)
Mixing raw material alcohol, stevia ("Rebaudio J-100" manufactured by Morita Chemical Co., Ltd.), malic acid ("DL-malic acid" manufactured by Wako Pure Chemical Industries, Ltd.), and water so that the blending amounts shown in Table 2 are obtained. Then, it filled into the can container and prepared the sample liquid.

(Evaluation method and evaluation criteria for sweetness aftertaste and bitterness)
The evaluation methods and evaluation criteria of “sweetness aftertraction” and “bitterness” in Example 1 are the same as those in Reference Example 1.

(Comprehensive evaluation: Evaluation method)
About the comprehensive evaluation of the samples prepared by the above method, 4 trained specialized panels scored independent points in a 5-step evaluation of 1 to 5 points according to the following evaluation criteria, and the average value was calculated.
The overall evaluation was performed by drinking samples.

(Comprehensive evaluation: Evaluation criteria)
5 points: A very suitable flavor as an alcoholic beverage.
4 points: A flavor that is quite suitable as an alcoholic beverage.
3 points: A flavor suitable as an alcoholic beverage.
2 points: A flavor acceptable as an alcoholic beverage.
1 point: Unfavorable flavor as an alcoholic beverage.

  Table 2 below shows the standard of each sample and the evaluation results.

(Examination of test results: Example 1)
Since Samples 2-2 to 2-6 contained malic acid, the “sweetness aftertraction” and “bitterness” were suppressed.
In particular, since Samples 2-3 to 2-6 contained a predetermined amount or more of malic acid, it was possible to confirm a remarkable effect of suppressing the “sweetness postpone” and “bitter taste”.
From the above results, by containing malic acid in the alcoholic beverage, the effect of suppressing “sweating aftertaste” and “bitterness” is obtained, and by making the content of malic acid a predetermined amount or more, the effect is obtained. It was confirmed that it appeared remarkably.

[Example 2]
Next, in Example 2, it confirms about the influence which content of lactic acid has on each evaluation.

(Sample preparation)
After mixing raw material alcohol, stevia ("Rebaudio J-100" manufactured by Morita Chemical Co., Ltd.), lactic acid ("Musashino Lactic Acid 50" manufactured by Musashino Chemical Laboratories) and water so that the blending amounts shown in Table 3 are obtained, the can A sample solution was prepared by filling the container.

(Evaluation methods and evaluation criteria for post-sweetening, bitterness, comprehensive evaluation)
The evaluation methods of “sweetness aftertraction”, “bitterness”, and “overall evaluation” and the evaluation criteria in Example 2 are the same as those in Reference Example 1 and Example 1.

  Table 3 below shows the standard of each sample and the evaluation results.

(Examination of test results: Example 2)
Since Samples 3-2 to 3-6 contained lactic acid, the “sweetness aftertraction” and “bitterness” were suppressed.
In particular, since Samples 3-3 to 3-6 contained a predetermined amount or more of lactic acid, it was possible to confirm a remarkable effect of suppressing “sweetness aftertraction” and “bitterness”.
From the above results, by containing lactic acid in the alcoholic beverage, the effect of suppressing “sweetening after-effect” and “bitterness” is obtained, and by making the content of lactic acid a predetermined amount or more, the effect is remarkable. It was confirmed that it appeared.

[Reference Example 2]
Next, in Reference Example 2, the effect of citric acid on each evaluation is confirmed.

(Sample preparation)
Raw material alcohol, stevia ("Rebaudio J-100" manufactured by Morita Chemical Co., Ltd.), citric acid ("Citric acid (crystal)" manufactured by Wako Pure Chemical Industries, Ltd.)), water so as to have the blending amounts shown in Table 4 After mixing, a can container was filled to prepare a sample solution.

(Evaluation methods and evaluation criteria for post-sweetening, bitterness, comprehensive evaluation)
The evaluation methods and evaluation criteria of “sweetness aftertraction”, “bitterness”, and “overall evaluation” in Reference Example 2 are the same as in Reference Example 1 and Example 1.

  Table 4 below shows the standard of each sample and the results of evaluation.

(Examination of test results: Reference Example 2)
Although sample 4-2 contained citric acid with a relatively high content of 2000 ppm (in terms of citric acid conversion amount, 0.2 g / 100 mL), “sweetness aftertraction” and “bitterness” The inhibitory effect could not be confirmed much. Moreover, it was a result inferior to the sample 4-1 which does not add a citric acid also in "total evaluation."
From the above results, it has been confirmed that the addition of citric acid alone does not provide the effect of suppressing “sweetening aftertaste” and “bitterness”.

S1 mixing process S2 post-processing process

Claims (7)

The content of stevia is 10 to 1500 ppm,
An alcoholic beverage comprising at least one acidulant of lactic acid and malic acid, wherein the content of the acidulant is 0.005 to 2.000 g / 100 mL in terms of citric acid. The content of stevia is 10 to 1500 ppm,
An alcoholic beverage comprising at least one acidulant of lactic acid and malic acid, wherein the content of the acidulant is 0.060 to 0.201 g / 100 mL in terms of citric acid.   The alcoholic beverage according to claim 1 or 2, which does not contain an artificial sweetener.   The alcoholic beverage according to any one of claims 1 to 3, wherein the carbohydrate content is less than 0.5 mg / 100 mL.   The alcoholic beverage according to any one of claims 1 to 4, wherein the alcoholic beverage is effervescent.   The alcoholic beverage according to any one of claims 1 to 5, wherein the alcohol content is 1 to 10 v / v%. A method for improving the flavor of alcoholic beverages,
About the said alcoholic beverage, the content improvement of the content of stevia and the content of at least 1 sort of sour agent of lactic acid and malic acid is adjusted to the following ranges, The flavor improvement method of the alcoholic beverage characterized by the above-mentioned.
(1) Content of the stevia: 10 to 1500 ppm
(2) Content of the acidulant (citric acid equivalent amount): 0.005 to 2.000 g / 100 mL

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