JP2021126088A - Alcoholic beverage, production method of alcoholic beverage, and improving method of drinking feeling of alcoholic beverage - Google Patents

Abstract

To provide an alcoholic beverage having heavy feeling and slimy feeling reduced, a production method of an alcoholic beverage, and an improving method of drinking feeling of an alcoholic beverage.SOLUTION: An alcoholic beverage of the invention has a natrium content of 40 mg/100 mL or more and a viscosity of 1.50-10.00 cp at liquid temperature of 20°C. A production method of an alcoholic beverage of the invention includes a step for setting the natrium content to 40 mg/100 mL or more and the viscosity to 1.50-10.00 cp at liquid temperature of 20°C. An improving method of drinking feeling of an alcoholic beverage of the invention reduces heavy feeling and slimy feeling of an alcohol beverage having a natrium content of 40 mg/100 mL or more and makes the viscosity of the alcoholic beverage 1.50-10.00 cp at liquid temperature of 20°C.SELECTED DRAWING: None

Description

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

Regarding alcoholic beverages containing alcohol, various inventions focusing on the flavor of the beverage have been created so far.
For example, Patent Document 1 discloses a packaged alcoholic beverage containing 1 to 300 mg / L of isoamyl alcohol, 2 to 1000 mg / L of xanthan gum and / or glucomannan, and having an alcohol content of 8 to 30 v / v%. ing.
Then, in the example of Patent Document 1, an alcoholic beverage having a content of trisodium citrate of 0.01 to 0.03 w / v% is disclosed.

Japanese Unexamined Patent Publication No. 2016-195570

The present inventor thought that if an alcoholic beverage having a strong salty taste and a chewy texture was created, it would be possible to provide an alcoholic beverage that meets the tastes of a certain number of consumers.
Therefore, the creation of an alcoholic beverage having a high sodium content and a strong salty taste as compared with a general alcoholic beverage as disclosed in the examples of Patent Document 1 was examined.

Then, when the present inventor examined the flavor of an alcoholic beverage containing a large amount of sodium in detail, he received a "feeling of fluffiness" (feeling of fluffiness) in which the whole taste remained heavy, and in the oral cavity. It was confirmed that the patient received a "slimy feeling" (slimy feeling).

Therefore, it is an object of the present invention to provide an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the drinking sensation of an alcoholic beverage, in which the feeling of swelling and sliminess is reduced.

The problem can be solved by the following means.
(1) An alcoholic beverage having a sodium content of 40 mg / 100 mL or more and having a viscosity of 1.50 to 10.00 cp at a liquid temperature of 20 ° C.
(2) The alcoholic beverage according to 1 above, which has an acidity of 0.2 g / 100 mL or more.
(3) The alcoholic beverage according to 1 or 2 above, wherein the sodium content is 70 mg / 100 mL or more.
(4) The alcoholic beverage according to any one of 1 to 3 above, wherein the sodium is derived from trisodium citrate.
(5) The alcoholic beverage according to any one of 1 to 4 above, which contains pectin.
(6) A method for producing an alcoholic beverage, which comprises a step of setting the sodium content to 40 mg / 100 mL or more and setting the viscosity at a liquid temperature of 20 ° C. to 1.50 to 10.00 cp.
(7) A method for improving a drinking sensation that reduces the stuffiness and sliminess of an alcoholic beverage having a sodium content of 40 mg / 100 mL or more, wherein the viscosity of the alcoholic beverage at a liquid temperature of 20 ° C. is 1.50 to 1. A method for improving the drinking sensation of alcoholic beverages at 10.00 cp.

The alcoholic beverage according to the present invention has a reduced feeling of swelling and sliminess.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage in which the feeling of swelling and sliminess is reduced.
The method for improving the drinking sensation of an alcoholic beverage according to the present invention can reduce the stuffiness and sliminess of an alcoholic beverage having a sodium content of a predetermined value or more.

Hereinafter, a mode for carrying out the alcoholic beverage, the method for producing the alcoholic beverage, and the method for improving the drinking sensation of the alcoholic beverage according to the present invention (the present embodiment) will be described.

[Alcoholic beverage]
The alcoholic beverage according to the present embodiment is a beverage having a sodium content of a predetermined value or more and a viscosity at a liquid temperature of 20 ° C. within a predetermined range. Further, the alcoholic beverage according to the present embodiment may have an acidity of a predetermined value or more (or within a predetermined range) and may contain pectin.
Here, the alcoholic beverage is a beverage containing alcohol and is not limited to a specific type of beverage, but examples thereof include chu-hi taste beverages. The chu-hi taste beverage is a beverage that exhibits a chu-hi-like taste, that is, a beverage that is flavor-designed so that the chu-hi flavor can be felt. The chu-hi flavor also includes flavors such as sour and cocktails.
Since the alcoholic beverage according to the present embodiment contains a large amount of sodium, an alcoholic beverage having a strong salty taste, for example, an alcoholic beverage having a plum taste (including a lemon-dried taste), or a salty taste and a citrus-based acidity are fused. It is preferably applied to alcoholic beverages with a salted citrus taste (salt lemon taste, etc.).
Hereinafter, each element constituting the alcoholic beverage according to the present embodiment will be described.

(alcohol)
The alcoholic beverage according to the present embodiment contains alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw material, etc. as long as the effect of the present invention is not impaired, but it is preferably distilled liquor or brewed liquor. .. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, and whiskey, alcohol for raw materials, and the like, and one or a combination of two or more of these can be used. As the brewed liquor, for example, beer, low-malt beer, 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)
The alcohol content of the alcoholic beverage according to the present embodiment is not particularly limited as long as it is 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, and 15 v / v. % Or less, 13v / v% or less, 11v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v / v% or less.

The alcohol content of the alcoholic beverage according to the present embodiment can be measured based on, for example, the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibration densitometer / gas chromatograph analysis method).

(sodium)
Sodium (Na) can impart a salty taste to alcoholic beverages, and as a result, enhance the drinkability.
The present inventor has confirmed that when this sodium is contained in an alcoholic beverage in a predetermined amount or more, a feeling of swelling and a feeling of sliminess are caused.

The sodium content is preferably 40 mg / 100 mL or more, more preferably 50 mg / 100 mL or more, 60 mg / 100 mL or more, 70 mg / 100 mL or more, and 75 mg / 100 mL or more. When the sodium content is equal to or higher than a predetermined value, not only the salty taste is imparted to the alcoholic beverage, but also the problems (feeling of stuffiness and sliminess) are clarified.
The sodium content is preferably 200 mg / 100 mL or less, 150 mg / 100 mL or less, 140 mg / 100 mL or less, 130 mg / 100 mL or less, 120 mg / 100 mL or less, 110 mg / 100 mL or less, 100 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / More preferably 100 mL or less. When the sodium content is not more than a predetermined value, a flavor suitable for an alcoholic beverage can be obtained.

The substance (salts) from which sodium is derived contained in the alcoholic beverage according to the present embodiment is not particularly limited, and examples thereof include trisodium citrate, sodium chloride, and sodium L-ascorbate. Among these, at least one of trisodium citrate, sodium chloride, and sodium L-ascorbate for which the flavor was actually evaluated in the examples described later is preferable, and trisodium citrate is particularly preferable.

The sodium content of alcoholic beverages can be measured, for example, by atomic absorption spectroscopy.

(viscosity)
Viscosity is an index of stickiness of alcoholic beverages at a liquid temperature of 20 ° C.
Surprisingly, the present inventor has confirmed that the viscosity has a great influence on the "feeling of lumpiness" and "feeling of sliminess" caused by the sodium mentioned above, and by specifying the viscosity within a predetermined range. , It has been found that it reduces the feeling of swelling and sliminess in alcoholic beverages having a high sodium content.

The viscosity is preferably 1.50 cp or more, more preferably 1.60 cp or more, 1.70 cp or more, 1.75 cp or more, and 1.80 cp or more. When the viscosity is at least a predetermined value, it is possible to reduce the feeling of swelling and sliminess of the alcoholic beverage. Further, when the viscosity is equal to or higher than a predetermined value, the ease of swallowing the alcoholic beverage can be improved.
The viscosity is preferably 10.00 cp or less, more preferably 8.00 cp or less, 6.00 cp or less, 5.00 cp or less, 4.80 cp or less, 4.00 cp or less, 3.00 cp or less, 2.00 cp or less. When the viscosity is not more than a predetermined value, the effect of reducing the swelling feeling of the alcoholic beverage can be ensured, and the evaluation of the flavor as the alcoholic beverage can be in a preferable state.

Regarding the method for measuring the viscosity of an alcoholic beverage, the liquid temperature of the target beverage is set to 20 ° C., and the viscosity can be measured using a commercially available viscometer.

The viscosity can be controlled by the content of the thickener in the alcoholic beverage. The thickener is not particularly limited, but for example, pectin, xanthan gum, gum arabic, guar gum, agar, mannan, tamarind gum, locust bean gum and the like can be used.

(Pectin)
Pectin is a high molecular weight polysaccharide obtained by polymerizing galacturonic acid or its methyl ester.
The alcoholic beverage according to the present embodiment may have a viscosity specified as described above, but when the viscosity is controlled by pectin, the content of pectin is, for example, as follows.
The pectin content is preferably 0.07 w / v% or more, more preferably 0.08 w / v% or more, 0.09 w / v% or more, and 0.10 w / v% or more. When the content of pectin is at least a predetermined value, it is possible to reduce the feeling of swelling and sliminess of the alcoholic beverage. In addition, when the pectin content is at least a predetermined value, the ease of swallowing the alcoholic beverage can be improved.
The pectin content is preferably 0.80 w / v% or less, 0.70 w / v% or less, 0.60 w / v% or less, 0.50 w / v% or less, 0.40 w / v% or less, 0. More preferably, it is 30 w / v% or less and 0.20 w / v% or less. When the content of pectin is not more than a predetermined value, the effect of reducing the swelling feeling of the alcoholic beverage can be ensured, and the evaluation of the flavor as the alcoholic beverage can be in a preferable state.

(Xanthan gum)
Xanthan gum is a thickening polysaccharide produced from the microorganism Xanthomonas campestris.
The alcoholic beverage according to the present embodiment may have a specific viscosity as described above, but when the viscosity is controlled by xanthan gum, the content of xanthan gum is, for example, as follows.
The content of xanthan gum is preferably 0.007 w / v% or more, more preferably 0.008 w / v% or more, 0.009 w / v% or more, and 0.01 w / v% or more. When the content of xanthan gum is at least a predetermined value, it is possible to reduce the feeling of stickiness and sliminess of the alcoholic beverage. Further, when the content of xanthan gum is at least a predetermined value, the ease of swallowing the alcoholic beverage can be improved.
The content of xanthan gum is preferably 0.08 w / v% or less, 0.07 w / v% or less, 0.06 w / v% or less, 0.05 w / v% or less, 0.04 w / v% or less, 0. More preferably, it is 03 w / v% or less and 0.02 w / v% or less. When the content of xanthan gum is not more than a predetermined value, the effect of reducing the swelling feeling of the alcoholic beverage can be ensured, and the evaluation of the flavor as the alcoholic beverage can be in a preferable state.

(acidity)
The acidity is citric acid acidity (value of acidity converted as citric acid equivalent amount), and is an index regarding the acidity of alcoholic beverages.
Then, the present inventor has confirmed that the acidity of the alcoholic beverage further enhances the effect of reducing the feeling of swelling and sliminess due to the viscosity.

The acidity is preferably 0.2 g / 100 mL or more, 0.3 g / 100 mL or more, 0.4 g / 100 mL or more, 0.5 g / 100 mL or more, 0.6 g / 100 mL or more, 0.7 g / 100 mL or more, 0.8 g. / 100 mL or more is more preferable. When the acidity is equal to or higher than a predetermined value, the effect of reducing the feeling of lumpiness and sliminess can be further enhanced.
The acidity is preferably 2.0 g / 100 mL or less, 1.8 g / 100 mL or less, 1.5 g / 100 mL or less, 1.2 g / 100 mL or less, 1.1 g / 100 mL or less, 1.0 g / 100 mL or less, 0.9 g. / 100 mL or less is preferable. When the acidity is not more than a predetermined value, the evaluation of the flavor of the alcoholic beverage can be in a preferable state.
The acidity can be controlled by an acidulant such as citric acid, and each acidulant described later may be used.

The acidity (citric acid acidity) of alcoholic beverages can be determined by the method specified in the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, the beverage is neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and the "titration amount (mL)" of the sodium hydroxide solution required for the neutralization titration, the beverage used for the titration. It can be calculated using constants such as "weight (g)" and "0.0064" (weight (g) of citric acid corresponding to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution).

(Effervescent)
The alcoholic beverage according to the present embodiment is preferably an effervescent beverage containing carbon dioxide gas, that is, a carbonated beverage. Here, the foaming in the present embodiment, refers to the gas pressure at 20 ° C. (total pressure) of 0.5 kg / cm ² or more, 1.0 kg / cm ² or more is preferable, 1.5 kg / cm ² or more, 2.0 kg / cm ² or more, 3.0 kg / cm ² or more, 3.5 kg / cm ² or more are more preferable. The gas pressure at 20 ° C. (total pressure), 5.0 kg / cm ² or less, preferably at 4.0 kg / cm ² or less.

(others)
The alcoholic beverage according to the present embodiment includes sweeteners, high-sweetness sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, etc., which are usually blended as beverages as long as the desired effects of the present invention are not impaired. Hereinafter, it may contain an "additive") as appropriate. As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose and the like can be used. As the high-sweetness sweetener, for example, neotame, acesulfame potassium, sclarose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, etc. DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate, phosphoric acid, etc. are used. be able to. As the salts, for example, 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.

When the alcoholic beverage according to the present embodiment is a chu-high taste beverage, fruit flavor (flavor that gives a fruit-like scent), fruit juice (juice squeezed fruit), fruit extract (water, alcohol, etc. from the fruit or fruit juice) are used. It can also be used to contain an extract obtained by extracting the active ingredient of the fruit. The juices include, for example, various juices such as concentrated juice, reduced juice, and straight juice, fruit puree (semi-liquid product obtained by grinding or straining cooked fruit or raw fruit), and diluted solutions thereof. , Concentrated liquid, mixed liquid and the like can be used.
The fruits from which the juice is derived (and the fruit flavors and fruit species of the fruit extracts) are citrus fruits such as lemon, lime, citrus, orange, grapefruit, yuzu, shikuwasa, and rose family fruits such as plum and apple. , Strawberries, peaches, etc. In addition to these, conventionally known fruits such as grapes, plums, pomegranates, blueberries, cassis, cranberries, makiberries, strawberries, apples, peaches, mangoes, pineapples, kiwis, pears, etc. can also be mentioned.
The effect of the present invention (reduction of stickiness, reduction of sliminess) is not directly affected by the flavor type of flavor, fruit juice, and fruit extract and the strength of the flavor, and at least the effect disappears. As described above, the flavor types depending on the flavor and the like may be various, and the content is not particularly limited, because it is considered that the flavor will not be lost. However, in the case of an alcoholic beverage having a strong salty taste as in the present invention, it is more preferable to use citrus fruits and plum fruits, which are fruits with high acidity, because the fruits with high acidity have a good compatibility with the flavor.

(Alcoholic beverage in a container)
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling various containers with alcoholic beverages, deterioration of quality due to long-term storage can be suitably prevented.
The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any container currently in circulation can be applied.

As described above, the alcoholic beverage according to the present embodiment has a reduced feeling of swelling and sliminess.
In addition, the alcoholic beverage according to the present embodiment has enhanced ease of swallowing and is also excellent in evaluation of flavor.

[Manufacturing method of alcoholic beverages]
Next, a method for producing an alcoholic beverage according to the present 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, sodium, thickener (pectin, xanthan gum, etc.), acidulant, drinking alcohol, additives, etc. are appropriately added to the mixing tank to produce a mixed liquid.
In this mixing step, each raw material may be mixed and adjusted so that the sodium content, viscosity and the like are within the above-mentioned predetermined ranges.

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

In addition, each treatment performed in the mixing step and the post-treatment step can be performed by the equipment generally used for producing RTD beverages and the like.

As described above, the method for producing an alcoholic beverage according to the present embodiment can produce an alcoholic beverage in which the feeling of swelling and sliminess is reduced.
Further, as a method for producing an alcoholic beverage, it is possible to produce an alcoholic beverage which is easy to swallow and has an excellent evaluation of flavor.

[How to improve the drinking sensation of alcoholic beverages]
Next, a method for improving the drinking sensation of the alcoholic beverage according to the present embodiment will be described.
The method for improving the drinking sensation of an alcoholic beverage according to the present embodiment is a method for improving the drinking sensation of an alcoholic beverage having a sodium content of a predetermined value or more, which is a method for improving the drinking sensation of the alcoholic beverage. This is a method in which the viscosity at a temperature of 20 ° C. is within a predetermined range.
The content and the like of each component are the same as the values described in the above-mentioned "alcoholic beverage".

As described above, the method for improving the drinking sensation of an alcoholic beverage according to the present embodiment can reduce the feeling of swelling and sliminess of an alcoholic beverage having a sodium content of a predetermined value or more.
In addition, the method for improving the drinking sensation of alcoholic beverages according to the present embodiment can enhance the ease of swallowing of alcoholic beverages having a sodium content of a predetermined value or more, and can also improve the evaluation of flavor. ..

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

[Preparation of sample]
Voca, sodium (trisodium citrate, sodium chloride, sodium L-ascorbate), pectin, xanthan gum, citric acid, fructose-dextrose liquid sugar, plum flavor, as shown in the table. A sample was prepared by appropriately blending carbonated water and pure water.
For each sample in the table, the content of components not listed in the table was unified among the samples in principle. However, the samples 4-2 and 4-3 shown in Table 4 were prepared by changing the content of citric acid to the values shown in the table, and the samples 6-1 and 6-2 shown in Table 6 were prepared. Unlike the other samples, the contents of these components were adjusted to the values shown in the table by further adding plum juice, plum flavor, lemon juice, and lemon flavor.
The gas pressure (total pressure) of each sample at 20 ° C. was about 2.1 kg / cm ² .

[contents of the test]
For each sample produced by the above method, five trained and discriminating panels were evaluated according to the following evaluation criteria as "feeling of stuffiness", "feeling of sliminess", "ease of swallowing", and "evaluation as an alcoholic beverage". , Was individually scored on a 5-point scale of 1 to 5, and the average value was calculated.
All evaluations were made by drinking a sample.

(Feeling of slack: Evaluation criteria)
The evaluation of the feeling of swelling is based on the 5 points of sample 1-2, 1 point for "no feeling of swelling at all", and "very strong feeling of swelling (similar to sample 1-2)". Yes) ”was evaluated as 5 points. Then, it can be judged that the lower the score, the more the feeling of swelling is reduced, which is preferable.
Here, the "feeling of fluffiness" is a sensation of fluffiness that leaves the whole taste heavy.

(Sliminess: Evaluation criteria)
The evaluation of slimy feeling is based on 5 points of sample 1-2, 1 point when "I do not feel slimy feeling at all", and "I feel slimy feeling very strongly (similar to sample 1-2)". The case was evaluated as 5 points. Then, it can be judged that the lower the score, the more the slimy feeling is reduced, which is preferable.
Here, the "slimy feeling" is a slimy sensation in the oral cavity.

(Easy to swallow: Evaluation criteria)
The evaluation of ease of swallowing is based on 1 point of sample 1-2, 1 point for "very difficult to swallow (similar to sample 1-2)", and 5 points for "very easy to swallow". I evaluated it. As for the ease of swallowing, the higher the score, the more enhanced it is, and it can be judged that it is preferable.
Here, "easy to swallow" means that the person does not feel like being caught when swallowing the beverage.

(Evaluation as an alcoholic beverage: Evaluation criteria)
Regarding the evaluation as an alcoholic beverage, the case of "feeling bad as the flavor of the alcoholic beverage" was evaluated as 1 point, and the case of "feeling good as the flavor of the alcoholic beverage" was evaluated as 5 points.

[Viscosity, acidity]
For the viscosity of the sample, after adjusting the liquid temperature of the sample to 20 ° C, use a B-type viscometer manufactured by Toki Sangyo Co., Ltd. (No. 19 rotor (L / Adp) for less than 10 cp, No. 20 rotor (M1) for 10 cp or more). ) Was used for measurement at a rotation speed of 60 rpm.
The acidity of the sample was measured based on the above-mentioned neutralization titration method.

The table shows the blending amount of each sample and the results of each evaluation. The numerical values of each component shown in the table are the contents in the final product. The sodium content in the table is a value calculated from the addition amount of each substance from which sodium is derived, the formula amount of the substance, and the atomic weight of sodium. The diagonal ruled line in the viscosity item in the table indicates that the measurement has not been performed.

(Examination of results)
From the results in Table 1, when the sodium content is increased in order to give the alcoholic beverage a strong salty taste desired in the present invention (Sample 1-1 → 1-2), the feeling of swelling and sliminess becomes very high. I was able to confirm that I felt strongly.
It should be noted that Sample 1-1 is a general alcoholic beverage having a salty taste, and although the scores of the feeling of swelling and the feeling of sliminess were low, it does not correspond to the alcoholic beverage having a strong salty taste, which is the subject of the present invention in the first place. ..

From the results in Table 2, when the viscosity is within the predetermined range, the feeling of swelling is reduced (for example, less than 4.5 points, preferably less than 4 points), and the feeling of sliminess is also reduced (for example, less than 4.5 points). , Preferably less than 4 points), and it was confirmed that the ease of swallowing was enhanced (for example, 2 points or more). In other words, from the results in Table 2, it was confirmed that when the pectin content was within the predetermined range, the feeling of swelling and sliminess was reduced, and the ease of swallowing was enhanced.
And, considering all the evaluations, among the samples 2-1 to 2-6, very favorable results were obtained for the samples 2-2-2-4 (particularly, the samples 2-3-2-4).

From the results in Table 3, even when xanthan gum is contained instead of pectin, when the viscosity is within a predetermined range, the desired effect (reduction of lumpiness and sliminess, enhancement of ease of swallowing) can be obtained. It was confirmed that it could be obtained.
That is, it was confirmed that the desired effect of the present invention is an effect that depends on the viscosity, regardless of the type of thickener.
Comparing Sample 3-1 in Table 3 and Sample 2-3 in Table 2, the content of xanthan gum is about 1/10 of the content of pectin, showing similar viscosity values and similar values. It was also confirmed that the result (feeling of swelling and sliminess) was obtained.

From the results in Table 4, it was confirmed that when the acidity exceeds a predetermined value, the desired effect due to the viscosity (reduction of lumpiness and sliminess, enhancement of ease of swallowing) is enhanced.

From the results in Table 5, even if the material from which sodium is derived is different from trisodium citrate, it does not have much effect on the desired effect (reduction of lumpiness and sliminess, enhancement of ease of swallowing). It was confirmed that there was no such thing.
That is, it was confirmed that the desired effect of the present invention does not depend much on the type of the substance from which sodium is derived.
However, compared with Samples 5-1 and 5-2, Samples 4-1 (2-3) had higher scores for ease of swallowing and evaluation as alcoholic beverages.

According to the results in Table 6, Sample 6-1 containing plum juice and plum flavor, Sample 6-2 containing lemon juice and lemon flavor, and Sample 4-1 (2-3). In the results, no significant difference could be confirmed.
From this result, it can be confirmed that the desired effect of the present invention due to the viscosity is exhibited without being influenced by various fruit juices and flavors, and it is found that the present invention can be applied to various flavor types of alcoholic beverages. rice field.

Claims (7)

An alcoholic beverage having a sodium content of 40 mg / 100 mL or more.
An alcoholic beverage having a viscosity of 1.50 to 10.00 cp at a liquid temperature of 20 ° C. The alcoholic beverage according to claim 1, wherein the acidity is 0.2 g / 100 mL or more. The alcoholic beverage according to claim 1 or 2, wherein the sodium content is 70 mg / 100 mL or more. The alcoholic beverage according to any one of claims 1 to 3, wherein the sodium is derived from trisodium citrate. The alcoholic beverage according to any one of claims 1 to 4, which contains pectin. A method for producing an alcoholic beverage, which comprises a step of setting the sodium content to 40 mg / 100 mL or more and setting the viscosity at a liquid temperature of 20 ° C. to 1.50 to 10.00 cp. It is a method for improving the feeling of drinking that reduces the feeling of stickiness and sliminess of alcoholic beverages having a sodium content of 40 mg / 100 mL or more.
A method for improving the drinking sensation of an alcoholic beverage, wherein the viscosity of the alcoholic beverage at a liquid temperature of 20 ° C. is 1.50 to 10.00 cp.