JP2018068118A - Alcoholic beverage, method for producing the same, and method for improving the flavor of alcoholic beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an alcoholic beverage in which astringency caused by an acidity substance is reduced, a method for producing the same, and a method for improving the flavor of an alcoholic beverage.SOLUTION: Provided is an alcoholic beverage comprising acidity substance, in which the content of collagen is 50.0 to 700.0 mg/100 mL. Also provided is a method for producing an alcoholic beverage comprising a process where the acidity substance and the collagen are incorporated, and further, the content of the collagen is controlled to 50.0 to 700.0 mg/100 mL. Also provided is a method for improving the flavor of an alcoholic beverage comprising a process where the content of the collagen is controlled to 50.0 to 700.0 mg/100 mL regarding the alcoholic beverage.SELECTED DRAWING: None

Description

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

  Various RTD (Ready to Drink) alcoholic beverages have been developed to meet the diverse needs of consumers. RTD alcoholic beverages may contain sour substances for the purpose of imparting sourness, adjusting sourness, harmonizing taste, and preventing oxidation. When antioxidation is aimed at, the effect is easily acquired, so that there is much content of a sour substance.

  In addition, when a sour substance is contained, it has a refreshing and refreshing taste and is well received by consumers. Therefore, various products containing a sour substance are on the market. On the other hand, some consumers are not good at acidity and want alcoholic beverages with reduced acidity. Several technologies that can meet such consumer needs have been proposed.

For example, Patent Literature 1 describes a sour masking method characterized by adding a malt extract to an edible product exhibiting sourness.
For example, Patent Document 2 describes a sour masking agent containing cellooligosaccharide as an active ingredient.

JP 2011-254809 A JP 2008-199997 A

  As described above, there has been a demand for the appearance of RTD alcoholic beverages with stronger acidity as consumer needs diversify. The present inventor has found that, in developing an RTD alcoholic beverage having a stronger sourness, increasing the content of the sour substance can increase the sourness, but also increases the astringency due to the sour substance. Astringency is thought to be one of the concepts for classifying tastes. For example, astringent taste that is felt when substances such as tannin and catechin are combined with proteins of the tongue and oral mucosa and denatured. Say. The astringent taste remaining in the mouth after drinking an alcoholic beverage is representative of the astringent taste due to the sour substance, and is easy to understand.

  In order to reduce the astringency caused by sour substances, the inventions described in Patent Documents 1 and 2 were tried in various trials and errors, and the invention described in Patent Document 1 had a problem that a malt extract-specific odor remained. It has proved difficult to apply. In addition, the invention described in Patent Document 2 has a problem that although the effect of masking sourness can be obtained, the astringency due to the sour substance cannot be sufficiently reduced.

  This invention is made | formed in view of the said situation, and makes it a subject to provide the alcoholic beverage which reduced the astringency by a sour substance, its manufacturing method, and the flavor improvement method of alcoholic beverage.

  In developing a stronger sour RTD alcoholic beverage, the present inventor conducted a number of experiments using various substances in order to increase the content of the sour substance and reduce the astringency caused by the sour substance. As a result, the inventors have found that the above-mentioned problems can be solved by focusing on collagen and controlling the content of this collagen, and have created the present invention.

The above problem can be solved by the following means.
(1) An alcoholic beverage containing a sour substance and a collagen content of 50.0 to 700.0 mg / 100 mL.
(2) The alcoholic beverage according to (1), wherein the collagen content is 150.0 to 500.0 mg / 100 mL.
(3) The alcoholic beverage according to (1), wherein the collagen content is 220.0 to 350.0 mg / 100 mL.
(4) The alcoholic beverage according to any one of (1) to (3), wherein the acidity is 0.10 to 1.50 g / 100 mL in terms of citric acid.
(5) The alcoholic beverage according to any one of (1) to (3), wherein the acidity is 0.25 to 1.00 g / 100 mL in terms of citric acid.
(6) The alcoholic beverage according to any one of (1) to (3), wherein the acidity is 0.35 to 1.00 g / 100 mL in terms of citric acid.
(7) A method for producing an alcoholic beverage containing a sour substance and collagen, the method comprising a step of containing the sour substance and the collagen and setting the content of the collagen to 50.0 to 700.0 mg / 100 mL A method for producing an alcoholic beverage.
(8) A method for improving flavor by reducing astringency caused by a sour substance contained in an alcoholic beverage, the alcoholic beverage comprising a step of setting the collagen content to 50.0 to 700.0 mg / 100 mL for the alcoholic beverage Flavor improvement method.

Since the alcoholic beverage according to the present invention has a collagen content within a predetermined range, astringency due to sour substances is reduced.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with reduced astringency caused by a sour substance by setting the collagen content within a predetermined range.
In the flavor improving method according to the present invention, the astringency caused by the sour substance contained in the alcoholic beverage is reduced by keeping the collagen content within a predetermined range, thereby improving the flavor of the alcoholic beverage. .

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, its manufacturing method, and the flavor improvement method of alcoholic beverage is demonstrated.

[Alcoholic drinks]
The alcoholic beverage according to the present embodiment contains a sour substance and a collagen content of 50.0 to 700.0 mg / 100 mL.

(alcohol)
The alcohol may be any alcohol that can be drunk, and is not limited to the type, production method, or raw material, but is preferably distilled or brewed. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, and rum, alcohol for raw materials, and the like, and one or more of these can be used in combination. As the brewed liquor, for example, beer, happoshu, fruit liquor, sweet fruit liquor, refined liquor and the like can be used alone or in combination of two or more. Moreover, you may use the immersion liquor which soaked fruit etc. in various above-mentioned liquors.
In the present specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the alcoholic beverage is not particularly limited, but is preferably 1 v / v% or more, and more preferably 3 v / v% or more, for example. The alcohol content of the alcoholic beverage is preferably 20 v / v% or less, more preferably 10 v / v% or less. When the alcohol content is less than or equal to a predetermined value, it is possible to obtain a better result of feeling of alcohol and comprehensive evaluation (whether the balance is preferable as an alcoholic beverage).
The alcohol content of the alcoholic beverage can be measured based on, for example, the National Tax Agency's predetermined analysis method (decree) 3 sake 3-4 alcohol content (vibration density meter method).

(Sour substance)
Since the alcoholic beverage according to the present embodiment contains a sour substance, it has a sour taste. The sour substance refers to a substance that makes you feel sour through the taste bud cells on the tongue, and in this embodiment, includes a substance that makes you feel astringent after drinking an alcoholic beverage.
Since the alcoholic beverage which concerns on this embodiment can reduce the astringency regardless of the kind and content of a sour substance, the kind and content of a sour substance are not limited to a specific thing. Examples of sour substances that can be used in this embodiment include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, Disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid and the like can be mentioned, and one or more of these can be used in combination, but are not limited thereto. In this embodiment, any sour substance can be used as long as it is applicable to alcoholic beverages.

(acidity)
The acidity of the alcoholic beverage according to the present embodiment can be expressed in grams (g / 100 mL citric acid equivalent, w / v%) when the amount of acid contained in 100 mL of beverage is converted to citric acid.
The acidity of the alcoholic beverage according to the present embodiment is determined by the method defined by the Japanese Agricultural Standard JAS acidity measurement method, that is, the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. ).

  In the case of this embodiment, since the content (addition amount) of the sour substance varies depending on the acidity of the sour substance to be used, the neutralization titration method described above rather than specifying the sour substance and directly specifying its content Thus, it is more appropriate to specify the acidity of the alcoholic beverage by a value converted to citric acid.

Moreover, in the case of this embodiment, it is preferable that the acidity of alcoholic beverages is 0.10-1.50g / 100mL in conversion of a citric acid, for example. When the acidity of the alcoholic beverage is within this range, it is possible to obtain an effect of reducing the astringency caused by the sour substance while embodying a stronger alcoholic beverage. If the acidity of the alcoholic beverage is less than 0.10 g / 100 mL, the acidity becomes weak, so that the alcoholic beverage does not match the concept of the alcoholic beverage according to the present embodiment, which embodies a stronger acidic beverage. Moreover, since the acidity will become strong too much when the acidity of an alcoholic beverage exceeds 1.50g / 100mL, it is inferior in the point of taste. In addition, from the viewpoint of obtaining the above-described effect obtained by specifying the acidity of the alcoholic beverage more reliably, the acidity of the alcoholic beverage is more preferably, for example, 0.25 g / 100 mL or more in terms of citric acid. More preferably, it is 0.35 g / 100 mL or more. From the same viewpoint, the acidity of the alcoholic beverage is more preferably, for example, 1.00 g / 100 mL or less in terms of citric acid.
In the case of this embodiment, since the collagen content is within a predetermined range as described later, even if the acidity of the alcoholic beverage is less than the lower limit, the astringency due to the sour substance can be reduced, and the acidity of the alcoholic beverage can be reduced. Even if the upper limit is exceeded, astringency caused by sour substances can be reduced. That is, the alcoholic beverage according to the present embodiment can obtain the effect of reducing the astringency caused by the sour substance regardless of the content of the sour substance.

  As described above, the acidity of the alcoholic beverage is not particularly limited in this embodiment, but the acidity of the alcoholic beverage contained in the final product is 0.10 to 1.50 g / 100 mL in terms of citric acid. If it is in the range, it can be applied as a preferred embodiment, and its origin is not limited. That is, when fruit juice etc. are used for a raw material, the acidity substance derived from fruit juice can be included, and the acidity substance arbitrarily added as additives, such as what is called an acidulant, can also be included.

(collagen)
Collagen is a major protein component constituting the connective tissue of animals. By containing collagen, it is possible to provide an alcoholic beverage in consideration of beauty and health.
Examples of collagen that can be used in the present embodiment include those obtained from raw materials such as livestock such as cattle and pigs, fish such as salmon, flounder, and sea bass, bones, skin, and scales (boiled and collagen). And gelatin obtained by extracting and purifying collagen by heating, and collagen peptides obtained by enzymatic degradation of gelatin, and one or more of these can be used in combination. As described above, since the collagen peptide is obtained by enzymatic degradation of gelatin, it has a low molecular weight and is not only soluble in water but also has no gelling ability and is therefore easy to use in beverages. . In addition, since the collagen peptide has a high absorption rate into the body, it can be expected to improve the beauty and health. Therefore, it is preferable to use a collagen peptide among the alcoholic beverages according to this embodiment. In addition, as for the molecular weight of a collagen peptide, it is preferable that an average molecular weight is about 300-10000, for example, and it is more preferable that it is about 3000-7000.

(Collagen content)
In order to reduce the astringency caused by sour substances, the alcoholic beverage according to this embodiment has a collagen content of 50.0 to 700.0 mg / 100 mL. If the collagen content is less than 50.0 mg / 100 mL, the astringency caused by sour substances may not be reduced. On the other hand, when the content of collagen exceeds 700.0 mg / 100 mL, the collagen odor becomes strong, which may result in an unfavorable flavor. From the viewpoint of more reliably reducing the astringency due to the sour substance, the collagen content is preferably 150.0 mg / 100 mL or more, and more preferably 220.0 mg / 100 mL or more. Further, from the viewpoint of suppressing the collagen odor and obtaining a preferable flavor, the collagen content is preferably 500.0 mg / 100 mL or less, and more preferably 350.0 mg / 100 mL or less.
The collagen content can be measured, for example, by measuring the content of an amino acid called hydroxyproline after collagen hydrolysis treatment.

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

(Other)
The alcoholic beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, a salt, a dietary fiber, a colorant 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, it is also possible to appropriately add “additive”. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. As the antioxidant, for example, vitamin C, vitamin E, polyphenol 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. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used. As the colorant, for example, caramel color, anthocyanin, gardenia color, fruit juice color, vegetable color, synthetic color and the like can be used.

Moreover, the alcoholic beverage which concerns on this embodiment can also mix | blend fruit juice in the range by which the desired effect of this invention is not inhibited.
Fruit juice is juice that squeezes fruit. Examples of the fruit from which the juice is derived include lemon, grapefruit, orange, lime, iyokan, unshimikan, kabosu, kishumikan, kinotto, kouji, sambaku, citron, bellows, sudachi, daidai, tachibana, tongue, natsumikan, hassaku , Hanayuzu, Hyuganatsu, Hirami Lemon (Shikuwasa), Buntan, Ponkan (Mandarin Orange), Yuzu, Apple Apple (so-called apple), Ezonoko apple, Kidozumi, Hanakaidou, Inu Apple (Himeapple), Maruba Kaido, Nokaidou, Zumi (Coapple, Konashi), Greater whiteberry, grape, strawberry, peach, melon, pineapple, guava, banana, mango, acerola, papaya, passion fruit, ume, pear, apricot, plum, Huy fruit, cassis, blueberry, raspberry and the like, may be used in combination of one or more of these, but is not limited thereto.

Fruit juice is, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, straight fruit juice, fruit puree (semi-liquid form that has been crushed or crushed or baked fruit), diluted solutions, concentrated A liquid, a mixed liquid, or the like can be used. Content of the fruit juice contained in the alcoholic beverage which concerns on this embodiment can be set arbitrarily.
As the aforementioned collagen, sour substance, additive, and fruit juice, commercially available products can be used.

  As described above, the alcoholic beverage according to this embodiment can reduce the astringency caused by sour substances because the collagen content is within a predetermined range. Moreover, since the alcoholic beverage which concerns on this embodiment has suppressed collagen odor by making content of collagen into the predetermined range, its flavor is good and the balance as an alcoholic beverage is preferable. Furthermore, since the alcoholic beverage according to the present embodiment has a collagen content within a predetermined range, it is possible to moderately suppress the feeling of alcohol. The feeling of alcohol refers to a state in which the bitterness of aftertaste when drinking alcoholic beverages, the thickness of the taste peculiar to alcohol spreads in the mouth, and the taste is felt.

The alcoholic beverage according to the present embodiment can be provided as an RTD beverage in various containers. By putting alcoholic beverages in various containers, quality deterioration 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 can maintain stable quality at room temperature for a long time.

[Method for producing alcoholic beverage]
Next, the manufacturing method of the alcoholic beverage which concerns on this embodiment is demonstrated.
This production method is a method for producing an alcoholic beverage containing a sour substance and collagen, and includes a step of containing the sour substance and collagen and setting the content of collagen to 50.0 to 700.0 mg / 100 mL. . In detail, this manufacturing method includes mixing process S1 and post-processing process S2, and manufactures an alcoholic beverage as follows.

In the mixing step S1, water, sour substances, collagen, drinking alcohol, and additives as necessary are added to the mixing tank to produce a mixed liquid. These raw materials can be put in the mixing tank in any order.
In this mixing step S1, the collagen content is mixed and adjusted to be 50.0 to 700.0 mg / 100 mL. In addition, it is preferable that content of collagen is 150.0-500.0 mg / 100mL, and it is more preferable that it is 220.0-350.0mg / 100mL. Further, preferably, the acidity of the alcoholic beverage is mixed and adjusted so as to be 0.10 to 1.50 g / 100 mL in terms of citric acid. In addition, as for the acidity of alcoholic beverage, it is more preferable that it is 0.25-1.00 g / 100mL in conversion of a citric acid, and it is further more preferable that it is 0.35-1.00g / 100mL.

In the post-processing step S2, for example, processes such as filtration, sterilization, and filling of the 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 is applicable 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. And the order of each process in post-processing process S2 is not specifically limited.

  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.

  As described above, since the method for producing an alcoholic beverage according to the present embodiment includes a step of setting the collagen content within a predetermined range, it is possible to produce an alcoholic beverage with reduced astringency caused by sour substances. it can.

[Method for improving the flavor of alcoholic beverages]
Next, the flavor improvement method of the alcoholic beverage which concerns on this embodiment is demonstrated.
This flavor improving method is a flavor improving method for reducing astringency caused by a sour substance contained in an alcoholic beverage, and includes a step of setting the collagen content within a predetermined range for the alcoholic beverage.

  Specifically, in the method for improving the flavor of an alcoholic beverage according to the present embodiment, the collagen content is preferably 50.0 to 700.0 mg / 100 mL, and preferably 150.0 to 500.0 mg / 100 mL, 220. It is more preferable to set it as 0-350.0 mg / 100mL. The acidity of the alcoholic beverage is preferably 0.10 to 1.50 g / 100 mL in terms of citric acid, more preferably 0.25 to 1.00 g / 100 mL, and 0.35 to 1.00 g / More preferably, it is 100 mL.

  As described above, the method for improving the flavor of an alcoholic beverage according to this embodiment can reduce the astringency caused by sour substances because the content of collagen in the alcoholic beverage is within a predetermined range. In addition, the method for improving the flavor of an alcoholic beverage according to this embodiment has a good flavor and a good balance as an alcoholic beverage because the collagen odor is suppressed by keeping the collagen content within a predetermined range. ing. Furthermore, the flavor improving method for alcoholic beverages according to the present embodiment can suppress the alcohol feeling reasonably because the collagen content is within a predetermined range. That is, according to the flavor improving method for an alcoholic beverage according to this embodiment, the flavor of the alcoholic beverage can be improved.

  Next, the present invention will be described with reference to examples that satisfy the requirements of the present invention and comparative examples that do not.

[Example 1]
First, in Example 1, the influence of the sour substance on astringency was confirmed when the acidity of the sample solution was constant and the collagen content was varied.

(Sample preparation)
Collagen peptide (Nippi Peptide PS-1 manufactured by Nippi) was used as the collagen, and citric acid (manufactured by Iwata Kogyo Co., Ltd.) was used as the sour substance. Then, collagen peptide, sour substance, raw alcohol, and water were mixed, and No. 1 in Table 1 was mixed. Sample solutions having the compositions shown in 1 to 7 were prepared.
In addition, the alcohol content (Alc.) Of each sample was 5 v / v%.

(contents of the test)
For each sample produced by the above-mentioned method, 6 trained professional panelists in accordance with the following evaluation criteria for “astringency due to sour substances”, “alcohol sensation”, “collagen odor”, “overall evaluation” 1 An independent score was given by a 5-point evaluation of ˜5 points, and the average value was calculated.
All evaluations were performed by drinking a sample, and the evaluation of fragrance was comprehensively evaluated before and after drinking the sample, and the fragrance felt after drinking.

(Astringency due to sour substances: Evaluation criteria)
5 points: too strong.
4 points: Slightly strong.
3 points: Just right.
2 points: weak.
1 point: too weak.

(Alcohol feeling: Evaluation criteria)
5 points: too strong.
4 points: Slightly strong.
3 points: Just right.
2 points: weak.
1 point: too weak.

(Collagen odor: Evaluation criteria)
5 points: Very strong.
4 points: Strong.
3 points: weak.
2 points: Very weak.
1 point: I do not feel.

(Comprehensive evaluation: Evaluation criteria)
5 points: A very favorable balance.
4 points: A fairly favorable balance.
3 points: A favorable balance.
2 points: acceptable balance.
1 point: Inadequate balance.

Table 1 shows the standard of each sample and the results of each evaluation.
The acidity in the table is a sample determined by the method defined by the Japanese Agricultural Standard JAS acidity measurement method, that is, the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. It is the value which measured the acidity of the liquid.

(Examination of results)
As shown in Table 1, no. Since the sample which concerns on 1 did not contain collagen, the astringency by a sour substance was not reduced (comparative example). Therefore, no. The sample according to 1 has a low overall evaluation.
In addition, No. As apparent from the samples 1 to 7, the collagen odor became stronger as the collagen content increased. Among these, No. The sample according to No. 7 had a high collagen content, so that the astringent taste due to the sour substance could be reduced most, but the collagen smell was strong, and the flavor was not preferable. Therefore, no. The sample according to 7 resulted in an unfavorable balance as an alcoholic beverage (comparative example).

In contrast, no. The samples according to Nos. 2 to 6 contained collagen within a predetermined range. Compared with the sample which concerns on 1, the astringent taste by a sour substance was reduced (Example). No. The samples according to 2 to 6 also had a good overall evaluation.
Furthermore, no. Since the samples according to 2 to 6 contained collagen, the alcohol feeling could be moderately suppressed.
In these examples, no. It was confirmed that Samples 3 to 5 had a reduced astringency due to sour substances, a high overall evaluation, and a preferable aspect.
In particular, no. The sample according to No. 4 has a reduced astringency due to sour substances, has the highest overall evaluation, and was confirmed to be a more preferable embodiment.

[Example 2]
Next, in Example 2, the influence of the sour substance on astringency was confirmed when the collagen content was constant and the acidity of the sample solution was varied.

(Sample preparation)
The same raw materials as in [Example 1] were used, and in the same manner as in [Example 1], No. 1 Sample solutions having the compositions shown in 8 to 13 were prepared.
In addition, the alcohol content (Alc.) Of each sample was set to 5 v / v% as in [Example 1].

(Test content, evaluation criteria)
The test contents and the evaluation criteria for each test were the same as in [Example 1].

Table 2 shows the standard of each sample and the results of each evaluation.
The acidity in the table is a sample determined by the method defined by the Japanese Agricultural Standard JAS acidity measurement method, that is, the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. It is the value which measured the acidity of the liquid.

(Examination of results)
As shown in Table 2, since all the samples contained collagen, no. Compared with the sample which concerns on 1, the astringent taste by a sour substance was reduced (Example).
However, no. In the samples according to 8 and 9, the acidity of the sample liquid was low, so that the acidity was weak and the alcoholic beverage concept according to the present invention of realizing an alcoholic beverage having a stronger acidity was not suitable. As a result, the overall evaluation of these samples was low.
No. In the sample according to 13, the acidity of the sample liquid was high, so that the acidity became too strong. Therefore, this sample was inferior in taste and resulted in an unfavorable balance as an alcoholic beverage.
In these examples, no. Samples 10 to 12 have reduced astringency due to sour substances, have a high overall evaluation, and were confirmed to be a preferred embodiment.
In particular, no. The sample according to No. 12 has reduced astringency due to the sour substance, has the highest overall evaluation, and was confirmed to be a more preferable embodiment.

[Summary]
From the results of [Example 1] and [Example 2], if the collagen content is 150.0 to 500.0 mg / 100 mL, the astringent taste due to the sour substance can be reliably reduced, and 220.0 to 350.0 mg. It was confirmed that the astringent taste due to the sour substance can be more reliably reduced at / 100 mL. Moreover, it was thought from this result that the astringent taste by a sour substance can be reduced if the collagen content is 50.0 to 700.0 mg / 100 mL.

S1 mixing process S2 post-processing process

Claims (8)

  An alcoholic beverage containing a sour substance and a collagen content of 50.0 to 700.0 mg / 100 mL.   The alcoholic beverage according to claim 1, wherein the collagen content is 150.0 to 500.0 mg / 100 mL.   The alcoholic beverage according to claim 1, wherein the collagen content is 220.0 to 350.0 mg / 100 mL.   The alcoholic beverage according to any one of claims 1 to 3, wherein the acidity is 0.10 to 1.50 g / 100 mL in terms of citric acid.   The alcoholic beverage according to any one of claims 1 to 3, wherein the acidity is 0.25 to 1.00 g / 100 mL in terms of citric acid.   The alcoholic beverage according to any one of claims 1 to 3, wherein the acidity is 0.35 to 1.00 g / 100 mL in terms of citric acid. A method for producing an alcoholic beverage containing a sour substance and collagen,
The manufacturing method of the alcoholic beverage which includes the process which makes the content of the said collagen contain 50.0-700.0 mg / 100mL while containing the said sour substance and the said collagen. A flavor improvement method for reducing astringency caused by sour substances contained in alcoholic beverages,
About the said alcoholic beverage, The flavor improvement method of the alcoholic beverage including the process which makes content of collagen 50.0-700.0 mg / 100mL.

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