JP2020096551A - Alcoholic beverage, production method of alcoholic beverage, and method for improving flavor - Google Patents

Abstract

To provide an alcoholic beverage having enhanced similarity to fruit skin of an orange and enhanced body feeling of an orange, a production method of an alcoholic beverage, and a method for improving flavor.SOLUTION: The alcoholic beverage is provided that contains orange juice of 10% or less in terms of a fruit juice ratio, extract of less than 2 w/w%, a sweetener of high sweetness, and octanal of 3.5-12.0 mg/L. The production method of an alcoholic beverage containing extract less than 2 w/w% is also provided that includes a step of preparing alcoholic beverage containing orange juice, a sweetener of high sweetness, and octanal and setting the content of the octanal to be 3.5-12.0 mg/L while setting the content of the orange juice to be 10% or less. Preferably, the sweetener of high sweetness is acesulfame potassium and X/Y is 0.005-0.040, where X mg/L is a content of the octanal, and Y mg/L is a content of the acesulfame potassium.SELECTED DRAWING: None

Description

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

Beverages containing fruit juice have the sourness peculiar to fruits, and thus have the advantage of giving consumers a fresh impression, and have acquired a certain share in the beverage market.
Further, with regard to beverages containing fruit juice, various product developments are being pursued in order to create products that better meet the needs of the market.

For example, in Patent Document 1, liquor using rice as a part of a raw material is 0.001 to 10 v/v% in terms of contained alcohol amount of 25 v/v%, and citrus juice is 5 to 35 w/w in terms of fruit juice rate. %, a container-packed citrus fruit juice-containing alcoholic beverage is described.
Note that Patent Document 1 describes that this citrus fruit juice-containing alcoholic beverage has a reduced irritation sensation derived from fruit juice and is easy to drink.

JP, 2016-146825, A

In the alcoholic beverage containing fruit juice as disclosed in Patent Document 1, when the content of fruit juice is increased, the sharpness of alcohol disappears. Further, if the content of the fruit juice of the alcoholic beverage is increased, naturally, it may be a factor of increasing the raw material cost of the beverage.
In addition, in recent years, beverages with as low a caloric content as possible have been attracting attention as consumers become more health-conscious.

Therefore, the present inventor carries out a flavor design of a low-calorie (including fruit-free juice) and low-calorie alcoholic beverage, and focuses on orange, which is popular among consumers among fruits, to study the flavor. I advanced.

Among the fruits, the orange flavor has an extremely delicate balance between sweetness and bitterness, and it is very difficult to give an orange-like flavor when trying to design an alcoholic beverage with low fruit juice. In addition, when trying to design an alcoholic beverage with a low calorie, flavor design becomes more difficult.
In addition, an orange-like refreshing citrus-flavored alcoholic beverage has a refreshing flavor, but on the other hand, it tends to be difficult to feel the thickness and richness of the taste and to have a poor body feeling. In addition, when trying to design alcoholic beverages to be low in calories, the lack of body feeling becomes more apparent.

As a result of diligent study on the orange-like flavor of low-juice and low-calorie alcoholic beverages, the present inventor firstly needs to impart a body sensation that allows the consumer to feel chewy, and the orange-like flavor is most suitable. We decided that it was necessary to enhance the “pepperiness of oranges” that we believe would have an effect.

Therefore, it is an object of the present invention to provide an alcoholic beverage in which orange-peel-likeness and body sensation are enhanced, a method for producing an alcoholic beverage, and a flavor improving method.

The above problems can be solved by the following means.
(1) An alcoholic beverage having an orange juice content of 10% or less in terms of fruit juice ratio and an extract content of less than 2 w/w%, which contains a high-intensity sweetener and an octanal content of An alcoholic beverage that is 3.5 to 12.0 mg/L.
(2) The alcoholic beverage according to the above 1, wherein the high-potency sweetener is acesulfame potassium.
(3) If the content of the octanal is Xmg/L and the content of the acesulfame potassium is Ymg/L, the value calculated by X/Y satisfies 0.005 to 0.040. Alcoholic drinks.
(4) The alcoholic beverage according to the above 2 or 3, wherein the content of the acesulfame potassium is 160 to 500 mg/L.
(5) A method for producing an alcoholic beverage having an extract content of less than 2 w/w%, which comprises adding orange juice, a high-intensity sweetener, and octanal, and the content of the orange juice is 10% in terms of a juice ratio. The manufacturing method of the alcoholic beverage including the process which sets the content of the said octanal to 3.5-12.0 mg/L while making the following.
(6) A flavor improving method for enhancing the fruit peel-likeness and body sensation of orange in an alcoholic beverage, wherein the content of orange juice is 10% or less in terms of fruit juice ratio and the extract content is less than 2 w/w%, A flavor improving method, wherein the alcoholic beverage contains a high-intensity sweetener and octanal, and the octanal content is 3.5 to 12.0 mg/L.

The alcoholic beverage according to the present invention is enhanced in orange peel-likeness and body sensation. In addition, the method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage in which orange peel and body feeling are enhanced. Further, the flavor improving method according to the present invention can enhance the fruit peel-likeness and body sensation of orange in an alcoholic beverage.

Hereinafter, modes (this embodiment) for carrying out the alcoholic beverage, the method for producing an alcoholic beverage, and the flavor improving method according to the present invention will be described.

[Alcoholic beverages]
The alcoholic beverage according to the present embodiment is a so-called low-fruit juice (including fruit-free juice) alcoholic beverage in which the content of orange juice is below a predetermined value in terms of fruit juice ratio, and the extract content is below a predetermined value, so-called It is a low-calorie alcoholic beverage. The alcoholic beverage according to the present embodiment contains a high-intensity sweetener and the octanal content is within a predetermined range.
Here, the alcoholic beverage is a beverage containing alcohol and is not limited to a specific type of beverage, but is an orange flavored alcoholic beverage having an orange-like flavor. The orange-flavored alcoholic beverage is a beverage that gives an orange flavor (flavor) to the drinker, and examples thereof include a chewy taste beverage, a cocktail taste beverage, and a sour taste beverage.

(Orange juice)
Orange juice is juice squeezed from orange. The orange (Citrus sinensis) used is a fruit of a plant belonging to the citrus genus Rutaceae, and the place of origin and variety are not particularly limited.
In addition, orange juice is, for example, various kinds of juice such as concentrated juice, reduced juice and straight juice, fruit puree (semi-liquid form of mashed or strained cooked fruit or raw fruit), and diluted solutions thereof. , Concentrated solution, mixed solution and the like can be used.

The content of orange juice is preferably 10% or less, more preferably 8% or less, 6% or less, 5% or less, 3% or less, 2% or less, 1.5% or less in terms of fruit juice ratio. When the content of orange juice is less than or equal to a predetermined value, it is possible to obtain a low-calorie beverage while suppressing reduction of alcohol sharpness and increase in raw material cost, and the problem of the present invention (orange peel-likeness and body) Enhancement of feeling) becomes clearer.
Although the content of orange juice may be 0% in terms of fruit juice ratio, it is preferably 0.05% or more, more preferably 0.5% or more, 0.8% or more, 1% or more.

The content (conversion of fruit juice ratio) of orange juice of the alcoholic beverage according to the present embodiment is “content (conversion of fruit juice ratio)% (specifically, w/v%)”=“amount of fruit juice in 100 mL of beverage” (G)”דconcentration factor”/100 mL×100.
Here, in calculating the “concentration ratio” (relative concentration ratio of fruit juice when straight fruit juice is set to 100%), it shall be in conformity with JAS standards, and sugar refractometers for sugars such as honey and honey added to fruit juice. Exclude readings.
In detail, the value of the refractometer for sugar or the acidity of straight juice is based on the JAS standard for fruit drinks according to the Japanese Agriculture and Forestry Standards (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016). A unique reference value is defined (Appendix 3 "Reference for Refractometer for Sugar (Bx)" and Appendice 4 "Reference for Acidity (%)"). Therefore, the concentration ratio of the fruit juice can be determined by measuring the sugar refractometer reading or acidity of the juice used and dividing by the reference value of the sugar refractometer reading or acidity specific to the fruit.

Specifically, according to Attached Table 3 of the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016), the refractometer reading for the standard sugar of orange is 11°Bx. The orange juice with a refractometer reading of 22°Bx is a two-fold concentrated orange juice. When this double-concentrated orange juice is mixed with Zg in 100 mL of the beverage, the content of orange juice in this beverage (juice ratio conversion) should be calculated by “Zg×2 (concentration ratio)/100 mL×100”. You can

(Octanal)
Octanal is one of the aldehydes represented by C ₈ H ₁₆ O in the chemical formula, and is also called capryl aldehyde.
And, surprisingly, octanal not only enhances the body sensation by adding it to an alcoholic beverage containing a high-intensity sweetener, but also combines octanal, a high-intensity sweetener and the flavor of alcohol to give an orange. It is also possible to enhance the fruit-likeness of.

The content of octanal is preferably 3.5 mg/L or more, more preferably 4.0 mg/L or more, 4.3 mg/L or more, 4.5 mg/L or more, 4.8 mg/L or more. When the content of octanal is not less than the predetermined value, orange peel and body feeling can be enhanced.
The content of octanal is preferably 12.0 mg/L or less, 11.0 mg/L or less, 10.5 mg/L or less, 9.0 mg/L or less, 8.0 mg/L or less, and 7.5 mg/L or less. More preferable. When the content of octanal is less than or equal to the predetermined value, the effect of the present invention (enhancement of orange peel-likeness and body feeling) can be exhibited while ensuring comprehensive evaluation as a beverage.

The content of octanal in the alcoholic beverage can be measured using, for example, gas chromatography mass spectrometry.
The origin of octanal is not particularly limited, and may be derived from the above-mentioned orange juice or a flavor (flavor).

(High intensity sweetener)
The high-intensity sweetener is a sweetener exhibiting a sweetness several hundred times or more that of sugar. For example, at least one of acesulfame potassium (acesulfame K), sucralose, neotame, saccharin sodium, stevia, aspartame, thaumatin, lakanka and the like. Can be used.
The high-intensity sweetener, when added to an alcoholic beverage, plays a role in which the effect of the present invention (enhancement of orange peel-likeness and body sensation) is clearly exhibited in combination with the above-mentioned octanal. Further, by using the high-intensity sweetener, the alcoholic beverage can be made into a low-calorie beverage.

When using acesulfame potassium as a high intensity sweetener, 30 mg/L or more is preferable, 60 mg/L or more, 90 mg/L or more, 120 mg/L or more, 150 mg/L or more, 180 mg/L or more, 210 mg/L or more More preferable. When the content of acesulfame potassium is not less than the predetermined value, the effect of the present invention (enhancement of orange peel-likeness and body sensation) can be reliably exhibited.
The content of acesulfame potassium is preferably 510 mg/L or less, more preferably 480 mg/L or less, 360 mg/L or less, 300 mg/L or less, 270 mg/L or less. When the content of acesulfame potassium is equal to or less than the predetermined value, the effect of the present invention (enhancement of orange peel-likeness and body sensation) can be reliably exhibited while ensuring comprehensive evaluation as a beverage.

When using sucralose as the high intensity sweetener, 10 mg/L or more is preferable, 20 mg/L or more, 30 mg/L or more, 40 mg/L or more, 50 mg/L or more, 60 mg/L or more, 70 mg/L or more is more preferable. preferable. When the content of sucralose is equal to or more than the predetermined value, the effect of the present invention (enhancement of orange peel and body feeling) can be reliably exhibited.
The content of sucralose is preferably 170 mg/L or less, more preferably 160 mg/L or less, 120 mg/L or less, 100 mg/L or less, 90 mg/L or less. When the content of sucralose is not more than the predetermined value, the effect of the present invention (enhancement of orange peel-likeness and body feeling) can be surely exhibited while ensuring comprehensive evaluation as a beverage.

The content of sucrose equivalent of the high-intensity sweetener is preferably 6000 mg/L or more, 12000 mg/L or more, 18000 mg/L or more, 24000 mg/L or more, 30000 mg/L or more, 36000 mg/L or more, 42000 mg/L or more Is more preferable. When the content of the high-intensity sweetener in terms of sucrose is at least a predetermined value, the effects of the present invention (enhancement of orange peel-likeness and body sensation) can be reliably exhibited.
The content of the high-intensity sweetener in terms of sucrose is preferably 102000 mg/L or less, more preferably 96000 mg/L or less, 72000 mg/L or less, 60000 mg/L or less, 54000 mg/L or less. The content of the high-intensity sweetener in terms of sucrose is equal to or less than a predetermined value, so that the effect of the present invention (enhancement of orange peel-likeness and body sensation) is ensured while ensuring comprehensive evaluation as a beverage. Can be demonstrated.

Here, the content of the high-intensity sweetener in terms of sucrose is the content of the high-intensity sweetener in the beverage converted into the content of sucrose. Specifically, the sucrose-equivalent content of the high-potency sweetener is calculated based on the “content of the high-potency sweetener” as “sweetness of the high-sweetness sweetener/sweetness of sucrose (100)”. It can be calculated by multiplying by. For example, in the case of a beverage containing 1 mg/L of acesulfame potassium, the content of acesulfame potassium "1 mg/L" is multiplied by "20000/100" (= sweetness of acesulfame potassium/sweetness of sucrose) to obtain "200 mg/L". "L" is the content of the sweetener in terms of sucrose.
The sweetness of each high-potency sweetener is based on sucrose: 100, for example, acesulfame potassium: 20,000, sucralose: 60,000, neotame: 100,000, saccharin sodium: 50,000, stevia: 25,000, aspartame: 15,000, somatine : 2500000, Rakanka: 30,000 may be used.
Further, the content of the high-intensity sweetener in the beverage can be measured by using liquid chromatography mass spectrometry, and when two or more kinds are contained, it means the total content.

(Value calculated by X/Y)
When acesulfame potassium is used as the high-intensity sweetener and the octanal content is Xmg/L and the acesulfame potassium content is Ymg/L, the value calculated by X/Y falls within a predetermined range. Within the range, the content ratio of acesulfame potassium and octanal can be strictly specified, so that the effect of the present invention can be further ensured.
The value calculated by X/Y is preferably 0.005 or more, more preferably 0.013 or more and 0.020 or more. When the numerical value is equal to or more than the predetermined value, the effect of the present invention (enhancement of orange peel and body feeling) can be more reliably exhibited.
The value calculated by X/Y is preferably 0.040 or less, more preferably 0.035 or less and 0.030 or less. When the numerical value is equal to or less than the predetermined value, the effect of the present invention (enhancement of orange peel-likeness and body sensation) can be more reliably exhibited while ensuring comprehensive evaluation as a beverage.

(Extract)
The extract content is preferably less than 2 w/w%, more preferably 1.5 w/w% or less, 1.0 w/w% or less, and 0.6 w/w% or less. When the extract content is less than (or less than) a predetermined value, it can be a low-calorie beverage, and the subject of the present invention (enhancement of orange peel-likeness and body sensation) becomes clearer.
The extract content in the alcoholic beverage is a value calculated by measuring the specific gravity (sake degree) and the alcohol degree according to the Japanese National Tax Agency prescribed analysis method, that is, contained in 100 cubic centimeters of the original volume at a temperature of 15°C. It may be the number of grams of the non-volatile component (g/100 cm ³ ).

(alcohol)
The alcoholic beverage according to the present embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, and is not limited to types, production methods, raw materials, etc., as long as the desired effects of the present invention are not impaired, but it should be distilled or brewed sake. Is preferred. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, alcohol for raw materials, and the like, and one or more of these may be used in combination. As the brewed liquor, for example, beer, sparkling liquor, fruit liquor, sweet fruit liquor and the like can be used alone or in combination of two or more.
In this specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
Although the alcohol content is not particularly limited, for example, 2% (v/v%) or more, 3% or more, 4% or more, 4.5% or more, 5% or more, 12% or less, 10% or less, 9% Below, 8% or less, 7% or less, 6% or less, and 5.5% or less.
The alcohol content of the alcoholic beverage can be measured, for example, based on the National Tax Agency prescribed analysis method (decree) 3 sake 3-4 alcohol content (vibration densitometer method).

(Foaming)
The alcoholic beverage according to the present embodiment may be non-foaming or effervescent. Here, the foaming property in the present embodiment means that the gas pressure at 20° C. is 49 kPa or more, and the non-foaming property means that the gas pressure at 20° C. is less than 49 kPa.

(Other)
Alcoholic beverages according to the present embodiment, sweeteners, antioxidants, flavors, acidulants, salts, dietary fiber and the like usually blended as a beverage in a range where the desired effects of the present invention are not impaired (hereinafter, appropriately referred to as "additive “”) may be contained. As the sweetener, for example, fructose-fructose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of the acidulant include adipic acid, trisodium citrate, gluconodelta 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, acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, phytic acid, etc. Can be used. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.
Further, the alcoholic beverage according to the present embodiment may contain various fruit juices other than orange juice, flavors of orange fruits (flavors), flavors other than orange fruits, etc., as long as the desired effects of the present invention are not impaired. Good.

As the above-mentioned orange juice, octanal, high-intensity sweetener, alcohol, additive, etc., those which are generally commercially available can be used.

(Packed alcoholic beverage)
The alcoholic beverage according to the present embodiment can be provided in various containers. By packing alcoholic beverages in various containers, it is possible to suitably prevent quality deterioration due to long-term storage.
The container may be a container that can be sealed, and a so-called can container or barrel container made of metal (made of aluminum or steel) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any commercially available container can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light rays and can maintain stable quality at room temperature for a long time.

As described above, the alcoholic beverage according to the present embodiment contains a high-intensity sweetener, and since the content of octanal is within a predetermined range, even a low-juice and low-calorie beverage, The orange peel and body feeling are enhanced.
Although the mechanism that enhances the orange peel-likeness is not clearly understood, the flavor of alcohol is combined with the flavor of octanal and the flavor of high-intensity sweeteners (for example, the bitterness peculiar to acesulfame potassium). It is assumed that it enhances the peel-likeness.

[Method for producing alcoholic beverage]
Next, a method for manufacturing an alcoholic beverage according to this embodiment will be described.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, orange juice, high-intensity sweetener, octanal, drinking alcohol, additives and the like are appropriately added to the mixing tank to produce a liquid after mixing.
In this mixing step, the respective raw materials may be mixed and adjusted so that the content of octanal or the like falls within the above-mentioned predetermined range.

Then, in the post-treatment process, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary.
The filtration process in the post-treatment process can be performed by a general filter or strainer. The sterilization treatment in the post-treatment step is preferably performed by plate sterilization from the viewpoint of treatment speed and the like, but the present invention is not limited to this and can be applied as long as the same treatment can be performed. In addition, it is preferable that the filling process in the post-treatment step is performed in a clean room that maintains a degree of cleanliness that is normally performed in the production of beverages. The order of each process in the post-treatment process is not particularly limited.

In addition, each process performed in the mixing process and the post-treatment process can be performed by equipment generally used for producing an RTD beverage or the like.

As described above, the method for producing an alcoholic beverage according to the present embodiment includes orange juice, a high-potency sweetener, and octanal, and the content of orange juice is equal to or less than a predetermined value in terms of juice ratio, octanal. Since it includes a step of setting the content of the above in a predetermined range, it is possible to produce an alcoholic beverage with enhanced orange peel and body sensation even with a low-juice and low-calorie beverage.

[Flavor improvement method]
Next, the flavor improving method according to the present embodiment will be described.
The flavor improving method according to the present embodiment is a method for enhancing the fruit peel-likeness and body sensation of an orange beverage of an alcoholic beverage in which the content of orange juice is a predetermined value or less in terms of fruit juice ratio and the extract content is less than the predetermined value. Then, the alcoholic beverage contains a bitter substance and octanal, and the content of octanal is within a predetermined range.
The content of each component and the like are the same as the values described in the above-mentioned “alcoholic beverage”.

As described above, the flavor improving method according to the present embodiment includes low-juice and low-calorie alcoholic beverages with a high-intensity sweetener and octanal, and the content of octanal is within a predetermined range. It is possible to enhance the orange peel-likeness and body feeling of alcoholic beverages.

Next, the present invention will be described by exemplifying Examples that satisfy the requirements of the present invention and Comparative Examples that do not.

[Sample preparation]
Samples were prepared by appropriately mixing octanal, high-potency sweeteners (acesulfame potassium or sucralose), orange flavors, orange juice, distilled alcohol, water, and carbonated water so that the amounts shown in the table were obtained.
Although not shown in the table, each sample contained citric acid and trisodium citrate, but the contents of these were made constant between samples.
The gas pressure of each sample at 20° C. was about 0.17 MPa.

[contents of the test]
For each sample produced by the above method, 7 trained and discriminating panels were evaluated according to the following evaluation criteria: "orange peel-likeness", "body feeling", "comprehensive evaluation as a beverage", "orange Regarding "fruit juice feeling", an independent score was given in a 5-point evaluation of 1 to 5 points, and the average value was calculated.
Moreover, all the evaluations were performed by drinking the sample.

(Orange peel likeness: evaluation criteria)
Regarding the evaluation of the orange-peel-likeness, it was evaluated on a scale of 5 on a scale of 1 when "no orange peel-likeness was felt at all" and 5 when "orange peel-likeness was felt very strongly". Then, the evaluation of the likeness of the orange peel was based on Sample 1-1 (1 point). Regarding the evaluation of the peelability of oranges, the higher the score, the more enhanced it can be judged to be preferable.
Here, "orange peel-likeness" refers to a refreshing bitterness peculiar to orange peel (more specifically, the bitterness felt immediately after drinking is thoroughly dispersed in the mouth, and the bitter flavor that makes the feeling after drinking refreshed is refreshing. ).

(Body feeling: Evaluation criteria)
Regarding the evaluation of body sensation, 1 point was given when "the body sensation was not felt at all" and 5 points were given when "the body sensation was felt very strongly". The body feeling was evaluated based on Sample 1-1 (1 point). Regarding the evaluation of body sensation, the higher the score, the more enhanced it can be judged to be preferable.
Here, the "body feeling" is a feeling in which the taste is thick and the drink is chewy.

(Comprehensive evaluation as a drink: Evaluation criteria)
Regarding the overall evaluation as a beverage, 1 point was given "the flavor is extremely unbalanced and the flavor is unsuitable as an orange-flavored alcoholic beverage", and "the flavor balance is very good and suitable as an orange-flavored alcoholic beverage. It was evaluated in 5 stages with a score of 5". Further, it can be determined that the higher the score is, the better the comprehensive evaluation is.

(Orange juice feeling: evaluation criteria)
The evaluation of orange juice feeling is shown as a reference.
Regarding the evaluation of the orange juice feeling, 1 point was given when "the orange juice feeling was not felt at all" and 5 points were given when "the orange juice feeling was felt very strongly". And about the evaluation of the orange juice feeling, it evaluated based on sample 1-1 (1 point). Regarding the evaluation of orange juice feeling, the higher the score, the more enhanced it can be judged to be preferable.
Here, the "orange juice feel" is the juicy orange juice flavor (fresh citrus flavor with both sweetness and acidity).

Tables 1 to 3 show the composition of each sample and the results of each evaluation. The "alcohol content", "octanal", "acesulfame potassium", "sucralose", "orange flavor", "orange juice", and "extract" shown in the table are contents and indexes in the final product. The “orange flavor” shown in the table is specifically the content of orange flavor excluding octanal.
And "X/Y" shown in the table is a value calculated by "content of octanal (mg/L)/content of acesulfame potassium (mg/L)".

(Examination of results)
As is clear from the results of Table 1, when the content of octanal falls within the predetermined range, the "peel-likeness of orange" and "body feeling" are enhanced, and the score of "comprehensive evaluation as a beverage" is also increased. I was able to confirm that. And among these samples, favorable results were obtained for samples 1-3 to 1-5 (particularly samples 1-4 to 1-5).

As is clear from the results shown in Table 2, if the content of octanal is within the predetermined range, the predetermined effect (orange peel-likeness and body feeling, regardless of the content of high-intensity sweetener acesulfame potassium) is obtained. It has been confirmed that the above-mentioned enhancement effect) is exerted.
However, among these samples, very favorable results were obtained for samples 2-2 to 2-4 (particularly, samples 2-3 to 2-4) in which the content of acesulfame potassium was within the predetermined range.

The samples shown in Table 3 are samples using sucralose as the high intensity sweetener. From the results shown in Table 3, the high-intensity sweetener used is not limited to acesulfame potassium, but if a common substance that can impart a strong sweetness is used, a predetermined effect (orange peel-likeness and body feeling) can be obtained. It has been confirmed that the above-mentioned (enhancing effect with) can be exhibited.

Claims (6)

An alcoholic beverage having an orange juice content of 10% or less in terms of fruit juice ratio and an extract content of less than 2 w/w%,
An alcoholic beverage containing a high-intensity sweetener and an octanal content of 3.5 to 12.0 mg/L. The alcoholic beverage according to claim 1, wherein the high-potency sweetener is acesulfame potassium. The alcohol according to claim 2, wherein a value calculated by X/Y satisfies 0.005-0.040 when the content of the octanal is Xmg/L and the content of the acesulfame potassium is Ymg/L. Beverages. Content of the said acesulfame potassium is 160-500 mg/L, The alcoholic beverage of Claim 2 or Claim 3. A method for producing an alcoholic beverage having an extract content of less than 2 w/w%,
A step of containing orange juice, a high-intensity sweetener and octanal, and setting the content of octanal to 3.5 to 12.0 mg/L while the content of orange juice is 10% or less in terms of fruit juice ratio. A method for producing an alcoholic beverage containing: A flavor improving method for enhancing the orange peel-likeness and body sensation of an alcoholic beverage, wherein the content of orange juice is 10% or less in terms of fruit juice ratio and the extract content is less than 2 w/w%,
A flavor improving method, wherein the alcoholic beverage contains a high-intensity sweetener and octanal, and the octanal content is 3.5 to 12.0 mg/L.