JP2021182880A - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage - Google Patents

Abstract

To provide an alcoholic beverage having reduced saltiness peculiar to GABA, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.SOLUTION: An alcoholic beverage according to one embodiment of the present invention contains GABA and a sweetener, the content of the sweetener being 4.0 w/v% or more in terms of sucrose. An alcoholic beverage according to another embodiment of the present invention contains GABA and a sweetener, with an extract content of 4.0 w/v% or more. A method for producing an alcoholic beverage according to one embodiment of the present invention including the steps of blending an alcoholic beverage with GABA and a sweetener, and controlling the content of the sweetener to 4.0 w/v% or more in terms of sucrose.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 flavor of an alcoholic beverage.

In recent years, with the growing health consciousness of consumers, alcoholic beverages and their manufacturing methods have been proposed in consideration of consumer health.

For example, Patent Document 1 describes the total amount of amino acids in a pre-fermentation solution in a method for producing a fermented alcoholic beverage in which a soybean protein decomposition product or a preparation thereof is used as a nitrogen raw material or a part of the nitrogen raw material and fermented using beer yeast. The soybeans are characterized by adjusting the pre-fermentation solution using the total amount of low-molecular-weight peptides as a process control index, improving the content of soybean peptides in the fermented alcoholic beverages, and improving the flavor and taste of the fermented alcoholic beverages. A method for producing a fermented alcoholic beverage containing a peptide is described.
Further, Patent Document 1 describes that a fermented alcoholic beverage having excellent health function and excellent flavor and taste can be provided.

Japanese Unexamined Patent Publication No. 2006-238877

The present inventor focused on "GABA", which is known to have an anti-stress effect in order to support the mental health of consumers, instead of the soybean protein decomposition product having excellent health function in Patent Document 1. ..

Then, as a result of incorporating this GABA into an alcoholic beverage and examining the flavor in detail, the present inventor confirmed that the combination of alcohol and GABA produces a salty taste peculiar to GABA.

Therefore, it is an object of the present invention to provide an alcoholic beverage having a reduced salty taste peculiar to GABA, a method for producing an alcoholic beverage, and a method for improving the flavor of the alcoholic beverage.

The problem can be solved by the following means.
(1) An alcoholic beverage containing GABA and a sweetener, and the content of the sweetener is 4.0 w / v% or more in terms of sucrose.
(2) An alcoholic beverage containing GABA and a sweetener and having an extract content of 4.0 w / v% or more.
(3) The alcoholic beverage according to 1 or 2 above, which contains an acidulant and has an acidity of 0.30 w / v% or more.
(4) The alcoholic beverage according to any one of 1 to 3 above, wherein the sweetener contains fructose-glucose liquid sugar.
(5) The alcoholic beverage according to any one of 1 to 4 above, wherein the alcohol content is 0.1 to 1.0 v / v%.
(6) A method for producing an alcoholic beverage, which comprises a step of containing GABA and a sweetener so that the content of the sweetener is 4.0 w / v% or more in terms of sucrose.
(7) A flavor improving method for reducing the saltiness peculiar to GABA of an alcoholic beverage containing GABA, wherein the alcoholic beverage contains a sweetening agent, and the content of the sweetening agent is 4.0 w / v in terms of sucrose. % Or more, how to improve the flavor of alcoholic beverages.

The alcoholic beverage according to the present invention has a reduced salty taste peculiar to GABA.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage having a reduced salty taste peculiar to GABA.
The method for improving the flavor of an alcoholic beverage according to the present invention can reduce the salty taste peculiar to GABA of an alcoholic beverage containing GABA.

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

[Alcoholic beverage]
The alcoholic beverage according to the present embodiment contains GABA and a sweetener, and the content of the sweetener is equal to or higher than a predetermined value in terms of sucrose. Further, the alcoholic beverage according to the present embodiment contains GABA and a sweetener, and the extract content is at least a predetermined value.
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 has 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.
Among alcoholic beverages, beer-taste beverages prepared to have a beer-like flavor (beer, sparkling liquor, and other sparkling liquors in "foaming liquor" defined by the Liquor Tax Law) It is assumed that the salty taste peculiar to GABA, which is the subject of the present invention, is hidden (adapted) to the beer-like flavor in those classified and exhibiting a beer-like flavor. Therefore, strictly speaking, the alcoholic beverage according to the present embodiment does not include a beer-taste beverage.
Hereinafter, each element constituting the alcoholic beverage according to the present embodiment will be described.

(GABA)
GABA (Gamma Amino Butyric Acid: γ-aminobutyric acid) is a substance that has been reported to have actions such as relaxation of tension and reduction of stress.
Then, the present inventor has confirmed that when this GABA is contained in an alcoholic beverage, the flavor of GABA is combined with the flavor of alcohol to produce a salty taste peculiar to GABA.
Here, the "salt taste peculiar to GABA" is a flavor that rises slowly and is close to umami, unlike the salty taste that rises quickly and is rounded like that of salt. The salty taste peculiar to GABA leaves an unpleasant aftertaste, deteriorates drinkability, and may upset the balance of taste as a beverage.

If GABA is contained in an alcoholic beverage, the salty taste peculiar to GABA (hereinafter, also referred to simply as “salt taste” as appropriate), which is the subject of the present invention, will occur. Therefore, the content of GABA is not particularly limited, but for example. , Is as follows.
The GABA content is preferably 0.010 w / v% or more, more preferably 0.016 w / v% or more, 0.020 w / v% or more, 0.030 w / v% or more, and 0.032 w / v% or more. .. When the GABA content is at least a predetermined value, the problem (salt taste) of the present invention is further clarified.
The GABA content is preferably 3.000 w / v% or less, 2.000 w / v% or less, 1.500 w / v% or less, 1.000 w / v% or less, 0.080 w / v% or less, 0. More preferably, it is 060 w / v% or less. When the GABA content is not more than a predetermined value, the effect based on the sweetener described later (particularly the effect of reducing saltiness) can be sufficiently exerted.

The GABA content can be measured by a known method, for example, with an automatic amino acid analyzer, high performance liquid chromatograph (HPLC), or the like.

(sweetener)
A sweetener is a substance for imparting sweetness. The sweeteners include, for example, isomerized liquid sugars such as fructose-glucose liquid sugar and glucose-freal sugar liquid sugar, monosaccharides such as fructose (fluctose), glucose (glucose) and galactose, and sucrose (sucrose), maltose and lactose. High-sweetness sweeteners such as sugars, acesulfam K, neotheme, sucrose, saccharin, saccharin sodium, disodium glycyrrhizinate, ticulo, zulutin, stevia, glycyrrhizin, somatin, monerin, aspartame, ariteme, as well as oligosaccharides, sugar alcohols, etc. included. The fructose-glucose liquid sugar is as defined in "Japanese Agricultural Standards for isomerized liquid sugar and sugar mixed isomerized liquid sugar" and has a fructose content of 50% or more and less than 90%. ..
Then, the present inventor has found that the salty taste peculiar to GABA caused by the combination of alcohol and GABA can be reduced by containing a predetermined amount or more of a sweetening agent in an alcoholic beverage containing GABA.

The content of the sweetener is preferably 4.0 w / v% or more in terms of sucrose, 5.0 w / v% or more, 6.0 w / v% or more, 6.5 w / v% or more, 7.0 w / v%. As mentioned above, 7.5 w / v% or more and 7.7 w / v% or more are more preferable. When the content of the sweetener is equal to or higher than a predetermined value in terms of sucrose, the salty taste peculiar to GABA can be reduced. Further, when the content of the sweetener is equal to or more than a predetermined value in terms of sucrose, the thick taste and the volume of taste can be enhanced.
The content of the sweetener is preferably 20.0 w / v% or less in terms of sucrose, 18.0 w / v% or less, 16.0 w / v% or less, 14.0 w / v% or less, 13.0 w / v%. Below, 12.0 w / v% or less, 11.7 w / v% or less, 11.0 w / v% or less, 10.0 w / v% or less, 9.0 w / v% or less, 8.0 w / v% or less More preferred. When the content of the sweetener is not more than a predetermined value in terms of sucrose, the balance of taste as a beverage can be improved and the situation where the aftertaste becomes too tight can be avoided.

The content of the sweetener in terms of sucrose is the content of the sweetener in the beverage converted into the content of sucrose. Specifically, the content of the sweetener in terms of sucrose can be calculated by multiplying the "content of the sweetener" by the "sweetness of the sweetener / the sweetness of the sucrose (100)". can. For example, in the case of a beverage containing 1.0 w / v% of maltose, the concentration of maltose "1.0 w / v%" is multiplied by "33/100" (= sweetness of maltose / sweetness of sucrose). "0.33w / v%" is the content of the sweetener in terms of sucrose.
Regarding the sweetness of each sweetener, for example, fructose-glucose liquid sugar: 100, glucose-fructose liquid sugar: 80, fructose: 150, glucose: 75, lactose: 16, galactose: 32, maltose: 33, sucrose: The values of 100, Acesulfam K: 20000, Sucrose: 60,000, Neotheme: 1000000, Saccharin sodium: 50,000, Stevia: 25,000 may be used. Regarding the sweetness of oligosaccharides, fructooligosaccharides: 45, galactooligosaccharides: 20, xyloligosaccharides: 45, milk fruit oligosaccharides: 60, raffinose: 20, isomalto-oligosaccharides: 30, soybean oligosaccharides: 70. As for the sweetness of the sugar alcohol to be used, the values of sorbitol: 65, mannitol: 60, maltitol: 85, xylitol: 60, reduced palatinose: 45, and erythritol: 75 may be used. In addition, the content of the sweetener in the beverage can be measured by using a high performance liquid chromatograph (HPLC).

As an example, the content of fructose-glucose liquid sugar when fructose-glucose liquid sugar is used as a sweetening agent is as follows.
The content of fructose-glucose liquid sugar is 4.0 w / v% or more, 5.0 w / v% or more, 6.0 w / v% or more, 6.5 w / v% or more, 7.0 w / v% or more, 7 .5w / v% or more, 7.7w / v% or more, 20.0w / v% or less, 18.0w / v% or less, 16.0w / v% or less, 14.0w / v% or less, 13 0.0w / v% or less, 12.0w / v% or less, 11.7w / v% or less, 11.0w / v% or less, 10.0w / v% or less, 9.0w / v% or less, 8.0w It is less than / v%.

(Extract)
In the alcoholic beverage according to the present embodiment, the extract content may be specified instead of (or in combination with) the above-mentioned "sweetness content (sucrose equivalent)".
Here, the extract content is the number of grams of the non-volatile component contained in the original volume of 100 cubic centimeters at a temperature of 15 ° C. The extract content is a numerical value mainly reflecting the above-mentioned sweetness content, and the numerical value is high when the sweetness content is high, and low when the sweetness content is low. Become.
Then, the present inventor can reduce the salty taste peculiar to GABA caused by the combination of alcohol and GABA by adding a sweetener to the alcoholic beverage containing GABA and setting the extract content to a predetermined value or more. I found.

The extract content is preferably 4.0 w / v% or more, more preferably 4.5 w / v% or more, 5.0 w / v% or more, 5.8 w / v% or more, and 6.0 w / v% or more. When the extract content is at least a predetermined value, the salty taste peculiar to GABA can be reduced. Further, when the extract content is at least a predetermined value, the thick taste and the volume of taste can be enhanced.
The extract content is preferably 15.0 w / v% or less, 12.0 w / v% or less, 10.0 w / v% or less, 9.0 w / v% or less, 8.0 w / v% or less, 7.0 w /. It is more preferably v% or less and 6.5 w / v% or less. When the extract content is not more than a predetermined value, the balance of taste as a beverage can be improved, and the situation where the aftertaste becomes too tight can be avoided.

(alcohol)
The alcoholic beverage according to this 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 distilled liquor or brewed liquor is preferable. .. 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 the present specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 0.05 v / v% or more, 0.1 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, 0. .5 v / v% or more is more preferable. When the alcohol content is equal to or higher than a predetermined value, the problem (salt taste) of the present invention is further clarified.
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 10 v / v% or less, 8 v / v% or less, 6 v / v% or less, 5.2 v / v% or less, 2.0 v / v% or less, 1. More preferably, it is 2 v / v% or less, 1.0 v / v% or less, 0.8 v / v% or less, and 0.6 v / v% or less. When the alcohol content is a predetermined value or less (particularly, a low alcohol content of 1.0 v / v% or less), the effect of reducing the salty taste can be more strongly exerted.

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

(Acidulant)
The acidulant is a substance for imparting acidity. The acidulants include, for example, citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, and sodium acetate. , DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate, phosphoric acid, acetic acid Etc. can be used.
Then, the present inventor has found that the acidulant can further enhance the effect of the above-mentioned sweetener (effect of reducing saltiness).

The acidity (citric acid equivalent acidity) of the alcoholic beverage according to this embodiment is as follows.
The acidity is preferably 0.25 w / v% or more, more preferably 0.30 w / v% or more, 0.35 w / v% or more, and 0.40 w / v% or more. When the acidity is at least a predetermined value, the effect of reducing saltiness can be further exerted.
The acidity is preferably 3.00 w / v% or less, more preferably 2.00 w / v% or less, 1.00 w / v% or less, 0.70 w / v% or less, and 0.50 w / v% or less. When the acidity is not more than a predetermined value, the balance as a beverage can be improved.

The acidity in the present specification (citric acid equivalent acidity: the value of the acidity converted as the equivalent amount of citric acid) is based on the Japanese Agricultural Standards for Fruit Beverages (February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489). It can be obtained by the specified method. Specifically, the beverage is neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and the "titration (ml)" of the sodium hydroxide solution required for the neutralization titration, the beverage used for the titration. It may 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).
Further, the acidity can be adjusted by the above-mentioned acidulant.

(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 foamability in the present embodiment means that the gas pressure (with snift) at 20 ° C. is preferably 0.10 MPa or more, more preferably 0.13 MPa or more, 0.15 MPa or more, and 0.18 MPa or more.

(others)
The alcoholic beverage according to the present embodiment contains antioxidants, flavors, salts, dietary fiber and the like (hereinafter, appropriately referred to as "additives") which are usually blended as beverages to the extent that the desired effect of the present invention is not impaired. May be. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. As the salts, for example, salt, acid potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfate, 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 or alcohol from the fruit or fruit juice) are used. It can also contain an extract) obtained by extracting the active ingredient of the fruit. The fruit juices include, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit purees (semi-liquid ones obtained by grinding or straining cooked fruits or raw fruits), and diluted solutions thereof. , Concentrate, mixed solution and the like can be used.
The fruits from which the juice is derived (and the fruit flavors and fruit species of the fruit extract) are citrus fruits such as lemon, lime, citrus, orange, grapefruit, yuzu, and 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, mangoes, pineapples, kiwis, pears, etc. can also be mentioned.
The effect of the present invention (reduction of saltiness peculiar to GABA) 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 is not eliminated. Therefore, the flavor types depending on the flavor and the like may be various as described above, and the content is not particularly limited.

(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 anything currently in circulation can be applied.

As described above, the alcoholic beverage according to the present embodiment has a reduced salty taste peculiar to GABA.
Further, in the alcoholic beverage according to the present embodiment, the thick taste and the volume of taste are enhanced, and the balance of taste as a beverage is also improved.

[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, GABA, sweeteners, acidulants, drinking alcohols, additives and the like 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 content of the sweetener, the acidity 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 having a reduced salty taste peculiar to GABA.
Further, in the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage having an enhanced thick taste and volume of taste and having a good balance of taste as a beverage.

[How to improve the flavor of alcoholic beverages]
Next, a method for improving the flavor of the alcoholic beverage according to the present embodiment will be described.
The method for improving the flavor of an alcoholic beverage according to the present embodiment is a method for improving the flavor of an alcoholic beverage containing GABA, which reduces the saltiness peculiar to GABA. This is a method of setting the value to a predetermined value or more in terms of sugar.
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 flavor of alcoholic beverages according to the present embodiment can reduce the salty taste peculiar to GABA of alcoholic beverages containing GABA.
Further, the method for improving the flavor of an alcoholic beverage according to the present embodiment can enhance the thick taste and the volume of the taste of the alcoholic beverage, and can improve the balance of the taste as a beverage.

[Preliminary test]
First, the contents of the test conducted in advance regarding the salty taste generated when GABA is contained in an alcoholic beverage will be described.

(Preparation of sample)
Samples 0-1 to 0-9 were prepared by appropriately blending vodka, GABA, salt, fructose-dextrose liquid sugar, acidulant (citric acid (anhydrous)), lemon flavor, carbonated water, and pure water.
For samples 0-1 to 0-9, all conditions other than the amount of vodka added (alcohol content), the presence or absence of GABA addition, and the presence or absence of salt addition (conditions not shown in the table) were unified.
The gas pressure (with snift) of each sample at 20 ° C. was 0.18 MPa.

(contents of the test)
For each sample produced by the method described above, a trained discriminative panel drank to confirm the flavor and commented on the flavor.

The table below shows indicators such as the alcohol content of each sample.
In the table, "Yes" for GABA means that the GABA content is 0.0504 w / v%, and "Yes" for salt means that the salt content is 0.056 w / v%. It shows that.

(Examination of results)
A comment was obtained from the panel that the samples 0-2 to 0-5 containing GABA felt "salt taste (salt taste like umami) in the middle to last".
On the other hand, a comment was obtained from the panel that the samples 0-6 to 0-9 containing salt felt "a rounded salty taste from the middle".
From these comments, unlike the salty taste derived from salt, the salty taste derived from GABA is not felt immediately after drinking the sample, but is felt from the middle to the latter half, and the rise of the salty taste is slow. It could be confirmed.

In addition, for samples 0-2 to 0-5 containing GABA, "salt taste (salt taste like umami)" was felt in the middle to last, but as the alcohol content increased (sample 0-). 4 → 0-5), a comment was also obtained from the panel that the salty taste was hidden by the flavor of alcohol.
From these comments, it was confirmed that the subject of the present invention (salt taste peculiar to GABA) becomes conspicuously clear especially in low-alcohol beverages (for example, alcohol content of 1 v / v% or less).

[main exam]
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)
Samples were prepared by appropriately blending vodka, GABA, fructose-glucose liquid sugar, acidulant (citric acid (anhydrous)), lemon flavor, carbonated water, and pure water so as to have the amounts shown in Tables 2 to 4.
For only some of the samples in Table 4, the amount of acidulant added was adjusted to obtain the acidity shown in the table.
The gas pressure (with snift) of each sample at 20 ° C. was 0.18 MPa.

[contents of the test]
For each sample produced by the above method, 6 trained and discriminating panels performed "salt taste", "thick taste", "taste volume", "aftertaste tightness", and "beverage" according to the following evaluation criteria. The "balance of taste as a whole" was scored independently on a 5-point scale of 1 to 5, and the average value was calculated.
All evaluations were made by drinking a sample.

(Salt taste: evaluation criteria)
The evaluation of saltiness is based on 1 point of sample 1-1, and 1 point is "GABA-specific salty taste is felt very weak (similar to sample 1-1 and almost not felt)" and "GABA". "I feel the peculiar salty taste very strongly" was evaluated as 5 points. The lower the score, the more preferable the salty taste.
Here, the "salt taste peculiar to GABA" is a salty taste with a slow rise (a flavor close to umami).

(Thickness: Evaluation criteria)
The evaluation of thick taste is based on 1 point of sample 1-1, 1 point when "feels thick taste very weak (similar to sample 1-1)", and "feels thick taste very strongly". The case was evaluated as 5 points. As for the thick taste, it can be judged that the higher the score, the more preferable.
Here, the "thick taste" is the thick taste (body feeling) that is felt while drinking the sample.

(Taste volume: evaluation criteria)
The evaluation of the volume of taste is based on 1 point of sample 1-1, 1 point when "the volume of taste is very weak (similar to sample 1-1)", and "the volume of taste is very low". "I feel strongly about it" was evaluated as 5 points. As for the volume of taste, it can be judged that the higher the score, the more preferable.
Here, the "taste volume" is a comprehensive index based on the three viewpoints of the depth and spread of the taste and the taste.

(Aftertaste: Evaluation criteria)
The evaluation of the aftertaste tightness was based on the 3 points of sample 1-1, and the case of "feeling the aftertaste tightness very weakly" was evaluated as 1 point, and the case of "feeling the aftertaste tightness very strongly" was evaluated as 5 points. .. Then, it can be judged that the higher the score, the more preferable the tightness of the aftertaste.
Here, the "tightness of the aftertaste" can be rephrased as the sharpness in the aftertaste.

(Balance of taste as a beverage: evaluation criteria)
Regarding the evaluation of the taste balance as a beverage, 1 point was given when "I feel that the taste balance as a beverage is very bad", and 5 points when "I feel that the taste balance as a beverage is very good". bottom.

The table below 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.

(Examination of results)
From the results of Samples 1-1 and 1-2 in Table 2, it was confirmed that the salty taste was generated when GABA was contained in the alcoholic beverage.
Further, from the results of Samples 1-2 to 1-4 in Table 2, it was confirmed that the alcohol content of the alcoholic beverage containing GABA affects the strength of the generated salty taste. In detail, salty taste was generated in any of Samples 1-2 to 1-4, but it was confirmed that the salty taste was particularly strong in Samples 1-3.

From the results of Samples 2-1 to 2-3, Samples 3-1 to 3-3, and Samples 4-1 to 4-3 in Table 3, the sucrose-equivalent value of the sweetness content at each alcohol content ( Alternatively, it was confirmed that the saltiness was reduced as the value of the extract) increased.
Then, among each alcohol content, the result was obtained that the degree of reduction in saltiness was the largest in Samples 3-1 to 3-3, followed by the degree of reduction in saltiness in Samples 2-1 to 2-3.
That is, it was confirmed that the effect of reducing the salty taste in the present invention is the strongest in the low-alcohol beverage.

From the results in Table 3, as the value of the sweetness content in terms of sucrose (or the value of the extract) increases, the thick taste becomes stronger (3.5 points or more), and the volume of the taste. It was confirmed that I could feel strongly (3.5 points or more).
In addition, from the results in Table 3, regarding the balance of taste as a beverage, samples 3-1 to 3-3 were very well evaluated in each alcohol content, and among these samples, sample 3-2 was obtained. Was given the best evaluation.

From the results in Table 4, in alcoholic beverages containing GABA and having a sucrose-equivalent value (or extract content) of the sweetness content of a predetermined value or more, when the acidity increases, the salty taste decreases. It was confirmed that not only the effect was strongly exhibited, but also the thick taste and the volume of the taste were enhanced, and further, the favorable result (2.5 points or more) was obtained for the tightness of the aftertaste.

[Main test: Supplement]
Next, as a supplement, the flavor of the sample in which the GABA content (and alcohol content) was changed was confirmed.

(Preparation of sample)
A sample was prepared by appropriately blending voca, GABA, fructose-glucose liquid sugar, acidulant (citric acid (anhydrous), trisodium citrate), lemon fragrance, carbonated water, and pure water so as to be in the amounts shown in the table. ..
The gas pressure (with snift) of each sample at 20 ° C. was 0.18 MPa.

(contents of the test)
For each sample produced by the method described above, a trained discriminative panel drank to confirm the flavor and commented on the flavor.

The table below 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.

(Examination of results)
All of the samples 6-1 to 6-4 contained GABA and a sweetener, and the value of the sweetener content in terms of sucrose (or the value of the extract) was equal to or higher than the predetermined value. It was confirmed that even if the GABA content fluctuates, the flavor of each sample has no problem as an alcoholic beverage.

Claims (7)

Contains GABA and sweeteners,
An alcoholic beverage having a sweetening content of 4.0 w / v% or more in terms of sucrose. Contains GABA and sweeteners,
An alcoholic beverage with an extract content of 4.0 w / v% or more. Contains acidulants,
The alcoholic beverage according to claim 1 or 2, wherein the acidity is 0.30 w / v% or more. The alcoholic beverage according to any one of claims 1 to 3, wherein the sweetener contains fructose-glucose liquid sugar. The alcoholic beverage according to any one of claims 1 to 4, wherein the alcohol content is 0.1 to 1.0 v / v%. Contains GABA and sweetener,
A method for producing an alcoholic beverage, which comprises a step of adjusting the content of the sweetening agent to 4.0 w / v% or more in terms of sucrose. It is a flavor improving method for reducing the saltiness peculiar to GABA in alcoholic beverages containing GABA.
The alcoholic beverage contains a sweetener and is added.
A method for improving the flavor of an alcoholic beverage having a sweetening content of 4.0 w / v% or more in terms of sucrose.