JP2022061851A - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage - Google Patents

Abstract

To provide: an alcoholic beverage having a reduced alcoholic aftertaste; a method for producing an alcoholic beverage; and a method for improving the flavor of an alcoholic beverage by reducing an alcoholic aftertaste.SOLUTION: The alcoholic beverage according to the present invention is a sugarless alcoholic beverage which contains at least one of calcium lactate and magnesium chloride. The method for improving the flavor of an alcoholic beverage according to the present invention is a method for producing a sugarless alcoholic beverage, the method comprising a step for adding at least one of calcium lactate and magnesium chloride. The method for improving the flavor of an alcoholic beverage according to the present invention is also a flavor improving method for reducing the alcoholic aftertaste of a sugarless alcoholic beverage, the method comprising a step for adding at least one of calcium lactate and magnesium chloride to the alcoholic beverage.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 contains a citrus flavor and 2-methyl-3-franthiol, a sugar content of less than 2.0 g / 100 ml, and a fruit juice content of 3.0 g / g. Packaged alcoholic beverages of less than 100 ml are disclosed.

Japanese Unexamined Patent Publication No. 2019-92518

The invention according to Patent Document 1 aims to provide an alcoholic beverage having an excellent flavor with a fruit juice feeling and a body feeling even when the amount of sugar is low.

On the other hand, as a result of diligent studies on the flavor of sugar-free alcoholic beverages, the present inventors have confirmed that consumers feel a strong alcoholic sensation in the aftertaste because the alcoholic sensation is not masked by saccharides.

Therefore, it is an object of the present invention to provide an alcoholic beverage having a reduced aftertaste of alcohol, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage to reduce the aftertaste of alcohol.

The problem can be solved by the following means.
(1) A sugar-free alcoholic beverage containing at least one of calcium lactate and magnesium chloride.
(2) The alcoholic beverage according to 1 above, which contains calcium lactate and has a calcium lactate content of 0.005 to 0.020 w / v%.
(3) The alcoholic beverage according to 1 or 2 above, which does not contain a high-sweetness sweetener.
(4) The alcoholic beverage according to any one of 1 to 3 above, which contains an acidulant.
(5) A method for producing a sugar-free alcoholic beverage, which comprises a step of containing at least one of calcium lactate and magnesium chloride.
(6) A method for improving the flavor of a sugar-free alcoholic beverage that reduces the aftertaste of alcoholic beverages, which comprises a step of incorporating at least one of calcium lactate and magnesium chloride in the alcoholic beverage. How to improve.

The alcoholic beverage according to the present invention has a reduced aftertaste of alcohol.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage having a reduced aftertaste of alcohol.
The method for improving the flavor of an alcoholic beverage according to the present invention can reduce the alcoholic feeling of the aftertaste of a sugar-free alcoholic beverage.

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 is a sugar-free alcoholic beverage and is a beverage containing at least one of calcium lactate and magnesium chloride.
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.
Further, the alcoholic beverage according to the present embodiment is a sugar-free beverage, and when it does not contain a high-sweetness sweetener, it is an alcoholic beverage having a very clear taste with suppressed sweetness (or no sweetness). Become. It is preferable that the alcoholic beverage according to the present embodiment is the beverage as described above and is not a beer-taste beverage (a beverage that gives the drinker the feeling of drinking beer and includes beer).
Hereinafter, each element constituting the alcoholic beverage according to the present embodiment will be described.

(Sugar)
The saccharide is a monosaccharide or a disaccharide, not a sugar alcohol.
The alcoholic beverage according to the present embodiment can contribute to the health of consumers by being sugar-free.
However, in sugar-free alcoholic beverages, the alcoholic sensation is not masked by the saccharides, so that consumers are more likely to feel the alcoholic sensation in the aftertaste.

The content of saccharides is less than 0.5 w / v%, 0.40 w / v% or less, 0.30 w / v% or less, 0.20 w / v% or less, less than 0.10 w / v%, 0. 00w / v% is preferable. When the content of saccharides is less than a predetermined value (or a predetermined value or less), it contributes to the health of consumers and clarifies the problem (alcoholic feeling of aftertaste) of the present invention.
In addition, in this specification, "sugar-free" means "sugar content is less than 0.5w / v%".

The sugar content of alcoholic beverages can be measured, for example, by high performance liquid chromatography (HPLC method).

(Calcium lactate)
Calcium lactate is a lactate of calcium represented by the chemical formula C ₆ H ₁₀ CaO ₆ .
Then, the present inventors have found that the alcoholic feeling of the aftertaste can be reduced by containing calcium lactate in a sugar-free alcoholic beverage.
In addition, by incorporating calcium lactate into a sugar-free alcoholic beverage, the present inventors can enhance the aroma and sharpness of the aftertaste, improve the ease of use, and improve the overall evaluation as a beverage. I found out what I could do.

The content of calcium lactate is preferably 0.003 w / v% or more, more preferably 0.005 w / v% or more, 0.008 w / v% or more, and 0.010 w / v% or more. When the content of calcium lactate is at least a predetermined value, the alcoholic sensation of the aftertaste of the alcoholic beverage can be firmly reduced. In addition, when the content of calcium lactate is at least a predetermined value, the aroma and aftertaste of the alcoholic beverage are enhanced, the ease of use is improved, and the overall evaluation as a beverage is also good.
The content of calcium lactate is preferably 0.050 w / v% or less, more preferably 0.040 w / v% or less, 0.030 w / v% or less, 0.025 w / v% or less, and 0.020 w / v% or less. preferable. When the content of calcium lactate is not more than a predetermined value, it is possible to avoid a situation in which the sharpness of the aftertaste is reduced and a situation in which the overall evaluation as a beverage is deteriorated.

(calcium)
Regarding the amount of calcium derived from calcium lactate (w / v%), when the content of calcium lactate in the alcoholic beverage is Xw / v%, X ÷ [molecular weight of calcium lactate (218.22 g / mol)]. It can be calculated by × [Atomic weight of calcium (40.078 g / mol)].
Therefore, when the content of calcium lactate is 0.003 w / v%, the amount of calcium derived from calcium lactate is 0.00055 w / v% (= 0.003 ÷ 218.22 × 40.078), in other words. Then, the concentration of calcium lactate becomes 0.00055w / v% as calcium.

(Magnesium chloride)
Magnesium chloride is a chloride of magnesium represented by the chemical formula MgCl ₂ .
Then, the present inventors have found that the alcoholic feeling of the aftertaste can be reduced by containing magnesium chloride in a sugar-free alcoholic beverage.
In addition, the present inventors have found that by incorporating magnesium chloride in a sugar-free alcoholic beverage, the sharpness of the aftertaste can be enhanced, the ease of use can be improved, and the overall evaluation as a beverage can be improved. rice field.

The content of magnesium chloride is preferably 0.005 w / v% or more, more preferably 0.008 w / v% or more, and more preferably 0.010 w / v% or more. When the content of magnesium chloride is at least a predetermined value, the alcoholic sensation of the aftertaste of the alcoholic beverage can be firmly reduced. Further, when the content of magnesium chloride is at least a predetermined value, the sharpness of the aftertaste of the alcoholic beverage is enhanced, the ease of use is improved, and the comprehensive evaluation as a beverage is also good.
The content of magnesium chloride is preferably 0.040 w / v% or less, more preferably 0.030 w / v% or less, 0.020 w / v% or less, and 0.015 w / v% or less. When the content of magnesium chloride is not more than a predetermined value, it is possible to avoid a situation in which the sharpness and easiness of the aftertaste are reduced and a situation in which the overall evaluation as a beverage is deteriorated.

(magnesium)
Regarding the amount of magnesium derived from magnesium chloride (w / v%), when the content of magnesium chloride in the alcoholic beverage is Yw / v%, Y ÷ [molecular weight of magnesium chloride (95.211 g / mol)]. × It can be calculated by [Atomic weight of magnesium (24.305 g / mol)].
Therefore, when the content of magnesium chloride is 0.005 w / v%, the amount of magnesium derived from magnesium chloride is 0.0013 w / v% (= 0.005 ÷ 95.211 × 24.305). In other words, the concentration of magnesium chloride is 0.0013 w / v% as magnesium.

The calcium and magnesium contents of alcoholic beverages can be measured, for example, by high performance liquid chromatography (HPLC method).

(High sweetness sweetener)
The alcoholic beverage according to the present embodiment may or may not contain a high-sweetness sweetener, but it is preferable not to contain the high-sweetness sweetener from the viewpoint of meeting the needs of consumers who are conscious of health.
Here, examples of the high-sweetness sweetener include Acesulfam K, neotame, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, and alitame.
By incorporating a high-intensity sweetener into the alcoholic beverage according to the present embodiment, it is possible to impart sweetness while suppressing an increase in calories while making the beverage sugar-free.

High sweetness The content of the sweetener is preferably 3.00 w / v% or less in terms of sucrose, 2.40 w / v% or less, 1.80 w / v% or less, 1.00 w / v%, 0.50 w /. More preferably, it is v% or less, 0.30 w / v% or less, 0.10 w / v% or less, 0.05 w / v% or less, and 0.03 w / v% or less. When the content of the high-sweetness sweetener is not more than a predetermined value in terms of sucrose, each effect of the present invention (effect of reducing the alcoholic sensation of the aftertaste, etc.) can be firmly exerted.

The content of the high-sweetness sweetener in terms of sucrose is the content of the high-sweetness sweetener in the beverage converted into the content of sucrose. Specifically, the content of the high-sweetness sweetener in terms of sucrose is "the sweetness of the high-sweetness sweetener / the sweetness of sucrose (100)" with respect to the "content of the high-sweetness sweetener". Can be calculated by multiplying. For example, in the case of a beverage containing 0.00005w / v% of sucralose, the concentration of sucralose "0.00005w / v%" is multiplied by "60,000/100" (= sweetness of sucralose / sweetness of sucrose). "0.03 w / v%" is the content of the high-sweetness sweetener in terms of sucralose.
Regarding the sweetness of each high-sweetness sweetener, when the sweetness of sucrose is 100, the values of acesulfame K: 20000, sucralose: 60,000, neotame: 1,000,000, saccharin sodium: 50,000, and stevia: 25,000 are used. good. Further, the content of the high sweetness sweetener in the beverage can be measured by a high performance liquid chromatograph method (HPLC method).

As an example, the content of sucralose when sucralose is used as a high-intensity sweetener is as follows.
The content of sucralose is 0.00001w / v% or more, 0.00003w / v% or more, 0.00005w / v% or more, 0.004w / v% or less, 0.003w / v% or less, 0. It is 00010 w / v% or less, 0.00008 w / v% or less, and 0.00006 w / v% or less.

(Acidulant)
The alcoholic beverage according to this embodiment may contain an acidulant.
Here, the acidulant is a substance for imparting acidity. The acidulants include, for example, citric acid, adipic acid, trisodium citrate, L-ascorbic acid, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, succinic acid. Disodium, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartarate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate , Tartaric acid, acetic acid and the like can be used.

The acidity (citric acid equivalent acidity) of the alcoholic beverage according to this embodiment is as follows.
The acidity may be 0.00 w / v% or more, but may be 0.01 w / v% or more, 0.03 w / v% or more, 0.04 w / v% or more, 0.05 w / v% or more.
The acidity may be 1.00 w / v% or less, 0.50 w / v% or less, 0.30 w / v% or less, 0.10 w / v% or less, 0.08 w / v% or less.

The acidity in the present specification (citric acid-equivalent acidity: citric acid-equivalent acidity value) 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.

(alcohol)
The alcoholic beverage according to this embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, 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 whiskey, brandy, spirits (for example, gin, etc.) Spirits such as vodka and lamb, and alcohol for raw materials), liqueurs, shochu, etc., and brewed liquors such as sake, sweet fruit liquor, beer, etc. can be used, especially distilled liquor. One or more of a certain vodka and raw material alcohol is preferable. By using one or more of vodka, which is a distilled liquor, and alcohol for raw materials, the subject of the present invention (alcohol feeling of aftertaste) is further clarified.
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 1 v / v% or more, preferably 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, and 5 v / v% or more. More preferred. When the alcohol content is equal to or higher than a predetermined value, the above-mentioned problem (alcohol feeling of aftertaste) is further clarified.
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v. It is more preferably / v% or less and 7v / v% or less. When the alcohol content is not more than a predetermined value, each effect of the present invention is firmly exerted.
The alcohol content of the alcoholic beverage according to the present embodiment can be measured, for example, based on the National Tax Agency's prescribed analysis method (command) 3 sake 3-4 alcohol content (vibration type densitometer / gas chromatograph analysis method).

(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 (total pressure) at 20 ° C. is 0.5 kg / cm ² or more, preferably 1.0 kg / cm ² or more, and 1.5 kg / cm. ² or more, 2.0 kg / cm ² or more, 2.5 kg / cm ² or more is more preferable, and 5.0 kg / cm ² or less is preferable, 4.0 kg / cm ² or less, 3.5 kg / cm ² or less, More preferably 3.0 kg / cm ² or less.

(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, acidic 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.
Then, as each of the above-mentioned raw materials, those generally commercially available can be used.

If the alcoholic beverage according to the present embodiment is a chuhai-taste beverage, it has a fruit flavor (a flavor that imparts a fruit-like scent), fruit juice (juice squeezed from fruit), and fruit extract (fruit or water or alcohol from fruit juice). It is also possible to contain an extract) obtained by extracting the active ingredient of the fruit using or the like. 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. , Concentrate, mixed solution and the like can be used.
The fruits from which the fruit 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, peaches, mangoes, pineapples, kiwis, pears, etc. can also be mentioned.
The effect of the present invention (particularly, reduction of the alcoholic sensation in the aftertaste) is not directly affected by the flavor type of the flavor, fruit juice, or fruit extract and the strength of the flavor, and at least the effect disappears. Since it is considered that there is no such thing, the flavor types depending on the flavor and the like may be various as described above, and the content is not particularly limited.

The content of the fruit juice of the alcoholic beverage according to the present embodiment may be 0 w / w% or more, but may be, for example, 0.5 w / w% or more, 0.8 w / w% or more, 1 w / w% or more. It may be 5 w / w% or less, 3 w / w% or less, 2 w / w% or less, and 1.2 w / w% or less.
The content of fruit juice is "content (converted to fruit juice ratio)% (specifically, w / w%)" = "amount of fruit juice mixed in 100 g of beverage (g)" x "concentration ratio" / 100 g x It can be calculated by 100. Here, in calculating the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is 100%), it shall be in accordance with the JAS standard, for example, when lemon juice with an acidity of 9% is used. According to Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489), the standard acidity of lemon is 4.5%, so this lemon juice is a double-concentrated lemon. It becomes fruit juice.

(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 container, 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. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

As described above, the alcoholic beverage according to the present embodiment has a reduced aftertaste of alcohol.
In addition, the alcoholic beverage according to the present embodiment has enhanced aroma and sharpness of aftertaste, improved ease of use, and has a good overall evaluation as a beverage.

[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, calcium lactate, magnesium chloride, alcohol, additives and the like are appropriately added to the mixing tank to produce a liquid after mixing.
In this mixing step, each raw material may be mixed and adjusted so that the content of calcium lactate, the content of magnesium chloride, 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, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage having a reduced aftertaste of alcohol.
Further, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage having an enhanced aroma and sharpness of aftertaste, improved ease of use, and a good overall evaluation 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 that reduces the aftertaste of a sugar-free alcoholic beverage. It is a method including a step of containing.
The content and the like of each component are the same as the values described in the above-mentioned "alcoholic beverage".

As described above, according to the method for improving the flavor of alcoholic beverages according to the present embodiment, it is possible to reduce the alcoholic sensation of the aftertaste.
Further, according to the method for improving the flavor of alcoholic beverages according to the present embodiment, it is possible to enhance the aroma and sharpness of the aftertaste, improve the ease of use, and further improve the overall evaluation as a beverage.

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]
Each sample in Tables 1 to 7 is appropriately mixed with voca, calcium lactate, citric acid (anhydrous), trisodium citrate, L-ascorbic acid, lemon flavor, carbonated water, and pure water so as to be in the amounts shown in the table. And prepared a sample. Then, only the samples 7-2 in Table 4 and the samples 10-2 to 10-5 in Table 7 were mixed with a high-intensity sweetener (sucralose), and only the samples 8-2 to 8-3 in Table 5 were calcium lactate. Magnesium chloride was added instead of the above, and lemon juice was added only to sample 9-2 in Table 6.
The gas pressure (total pressure) of each sample in Tables 1 to 7 at 20 ° C. was 2.2 kg / cm ² . The acidity in Tables 1 to 7 is adjusted with citric acid (anhydrous), and the content of other components (lemon flavor, trisodium citrate, L-ascorbic acid, etc.) not listed in the table is shown in the table. It was made substantially constant between each sample.

[contents of the test]
For each sample produced by the above method, a trained and discriminating panel will follow the criteria below for "fragrance", "aftertaste sharpness", "aftertaste alcoholic", "easiness", and "easiness". "Comprehensive evaluation as a beverage" was scored independently on a 5-point scale of -2 points, -1 point, 0 points, 1 point, and 2 points (1 to 5 points), and the average value was calculated.
All evaluations were made by drinking a sample. In addition, each sample in Tables 1 to 4 was scored by 6 panels, each sample in Tables 5 to 6 was scored by 5 panels, and each sample in Table 7 was scored by 4 panels.

In each evaluation (evaluation other than "comprehensive evaluation as a beverage"), a sample having a back number of 1 as a sample number was used as a control sample, and a score (0 points) shown in the table of the control sample was used as a reference point. .. Then, each evaluation was evaluated by comparing with a control sample having the same front number of the sample number. Specifically, the control samples are samples 1-1, 2-1 and 3-1, 4-1 and 5-1, 6-1 and 7-1, 8-1, 9-1, and 10-1. Yes, for example, in the evaluation of the alcoholic feeling of the aftertaste of Samples 1-5, the alcoholic feeling of the aftertaste of Sample 1-1 (control sample) having the same front number of the sample number and 1 of the rear number is 0 points ( The evaluation was performed by comparison with the reference point).

(Scent standing: evaluation criteria)
The evaluation of fragrance is based on the control sample, with -2 points for "the scent is weaker than the control sample", 0 points for "the scent is about the same as the control sample", and "the scent is the control sample". The case of "stronger" was evaluated as 2 points. The higher the score, the stronger the fragrance, and it can be judged that it is preferable.

Here, "scenting" is the sharpness of the scent (the scent of the lemon flavor contained in the sample) that is felt while drinking the sample, and if the scent is clearly and clearly felt, the scent is strong. If the scent is blurred, it can be judged that the scent is weak.

(Aftertaste sharpness: evaluation criteria)
The evaluation of the sharpness of the aftertaste is based on the control sample, with -2 points for "the sharpness of the aftertaste is weaker than that of the control sample", 0 points for "the sharpness of the aftertaste is about the same as that of the control sample", and "aftertaste". The case where the sharpness is stronger than the control sample was evaluated as 2 points. The sharpness of the aftertaste is enhanced as the score is higher, and it can be judged that it is preferable.

Here, the "sharpness of the aftertaste" is the speed with which the aftertaste of the entire alcoholic beverage such as bitterness, harshness, and sweetness disappears, and if these flavors disappear instantly, it can be judged that the sharpness of the aftertaste is strong. If these flavors remain sloppy, it can be judged that the aftertaste is weak.

(Alcohol feeling aftertaste: evaluation criteria)
The evaluation of the alcoholic feeling of the aftertaste is based on the control sample, and the case of "the alcoholic feeling of the aftertaste is weaker than that of the control sample" is -2 points, and the case of "the alcoholic feeling of the aftertaste is similar to that of the control sample" is 0 points. The case where "the alcoholic feeling of the aftertaste is stronger than that of the control sample" was evaluated as 2 points. The lower the score, the lower the alcoholic sensation of the aftertaste, and it can be judged that it is preferable.

Here, the "alcoholic feeling of aftertaste" is the magnitude of the volume of "alcoholic bitterness and harshness" felt in the aftertaste (around the moment when the sample contained in the mouth is swallowed), and these flavors are strongly strengthened in the aftertaste (these are). If the volume of the flavor is large), it can be judged that the alcoholic feeling of the aftertaste is strong, and if the aftertaste is weak (the volume of these flavors is small), it can be judged that the alcoholic feeling of the aftertaste is weak.

(Ease of ease: evaluation criteria)
The evaluation of ease is based on the control sample, with -2 points for "difficult only with the control sample", 0 points for "similar to the control sample", and "only easier than the control sample". The case was evaluated as 2 points. The higher the score, the better the ease of use, and it can be judged that it is preferable.

Here, "ease of drinking" is the degree to which the beverage can be drunk smoothly, and if the result is that there is no piercing of alcohol (result of reduction) and the flavor of the beverage is rounded, it is easy to swallow. It can be judged as "easy", and if it is difficult to swallow due to the bitingness of alcohol (result that is not reduced) and the flavor of the beverage, it can be judged as "difficult to swallow".

(Comprehensive evaluation as a beverage: evaluation criteria)
Regarding the overall evaluation as a beverage, no reference point is set, and the case where "the overall evaluation as a beverage is bad" is -2 points, the case where "the overall evaluation as a beverage is neither bad nor good" is 0 points, and "as a beverage". The overall evaluation of "is good" was evaluated as 5 points.

Here, the "comprehensive evaluation as a beverage" is the balance of flavor as an alcoholic beverage. For example, if the flavor is strongly perceived based on a specific component and the balance of flavor is lost, it is evaluated as bad. Will be.

The table shows the content of each sample and the results of each evaluation. The numerical values and indicators of each component shown in the table are the contents and indicators in the final product. In addition, the content of lemon juice in the table is a value in terms of fruit juice rate.
The acidity in the table is calculated by multiplying the acidulant content and lemon juice content of each sample by a constant (1 for citric acid (anhydrous) and 0.1 for lemon juice) and adding them up as appropriate. It is a calculated value. Since trisodium citrate and L-ascorbic acid have almost no effect on the acidity (acidity in terms of citric acid), they were excluded from the calculation formula when calculating the acidity in the table.

(Examination of results)
Table 1 shows the results of changing the content of calcium lactate.
From the results of Samples 1-1 to 1-7 in Table 1, it was confirmed that the "alcoholic feeling of aftertaste" can be reduced by containing calcium lactate.
In addition, from the results of Samples 1-1 to 1-7 in Table 1, as the content of calcium lactate increases, "fragrance", "sharpness of aftertaste", "easiness" and "comprehensive evaluation as a beverage" Although it was confirmed that the scores of these four items tended to increase, it was also confirmed that the scores of these four items decreased slightly when the content of calcium lactate increased too much.

Table 2 shows the results of confirming the effect of calcium lactate on a state where the alcohol content was changed.
From the results of each sample in Table 2, it was confirmed that each effect based on calcium lactate was mostly exhibited regardless of the alcohol content shown in Table 2.
Regarding the alcoholic sensation of the aftertaste, among the samples in Table 2, Samples 3-2, 4-2, and 5-2 (particularly, Sample 3-2) gave very favorable results.

Table 3 shows the results of confirming the effect of calcium lactate in the state where no acidulant is contained.
From the results of Samples 6-1 to 6-2 in Table 3, it was confirmed that each effect based on calcium lactate was exhibited even in a state where no acidulant was contained.
However, when comparing Sample 6-2 in Table 3 and Sample 1-5 in Table 1, each effect is more strongly exhibited in Sample 1-5 containing an acidulant (scores from the control sample). It was also confirmed that the difference is large).

Table 4 shows the results of confirming the effect of calcium lactate when a high-intensity sweetener (sucralose) was contained.
From the results of Samples 7-1 to 7-2 in Table 4, by containing sucralose, the effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "fragrance", and the effect of improving the "easiness" are further enhanced. On the other hand, it was confirmed that the "sharpness of the aftertaste" became a little worse.

Table 5 shows the results of containing magnesium chloride instead of calcium lactate.
From the results of Samples 8-1 to 8-3 in Table 5, it was confirmed that the effect of reducing the "alcoholic feeling of aftertaste" was exhibited even by containing magnesium chloride. Further, for sample 8-2, not only the effect of reducing the "alcoholic feeling of the aftertaste" but also the effect of enhancing the "sharpness of the aftertaste" and the effect of improving the "easiness" can be obtained, and the "comprehensive evaluation as a beverage" can be obtained. It was confirmed that "" also increased.
However, when comparing each sample in Table 5 with each sample in Table 1, each sample in Table 1 containing calcium lactate exerts a stronger effect (the difference in score from the control sample is large). ) Was also confirmed.

Table 6 shows the results of confirming the effect of calcium lactate when lemon juice is contained.
From the results of Samples 9-1 to 9-2 in Table 6, by containing lemon juice, the effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "scenting", and the effect of enhancing the "sharpness of the aftertaste", It was confirmed that the effect of improving "easiness of drinking" was more strongly exhibited, and that "comprehensive evaluation as a beverage" was also improved.

Table 7 shows the results of confirming the effect of calcium lactate when sucralose is contained.
As is clear when comparing Samples 10-2 and 10-3 and Samples 10-4 and 10-5 in Table 7, even when sucralose was contained, by adding calcium lactate, " The effect of reducing the "alcoholic feeling of the aftertaste", the effect of enhancing the "fragrance", the effect of enhancing the "sharpness of the aftertaste", and the effect of improving the "easiness" are exhibited, and the "comprehensive evaluation as a beverage" is also improved. I was able to confirm that.
The difference in each evaluation score between Samples 10-2 and 10-3 in Table 7, the difference in each evaluation score between Samples 10-4 and 10-5, and the difference between Samples 1-1 and 1-5 in Table 1. Comparing the differences in the evaluation scores, the difference in the evaluation scores (points other than the sharpness of the aftertaste) between the samples 1-1 and 1-5 was large. Therefore, it was confirmed that each effect of the present invention (other than the effect of enhancing the sharpness of the aftertaste) is more strongly exerted when the high sweetness sweetener is not contained (Samples 1-1 and 1-5). ..

Claims (6)

It ’s a sugar-free alcoholic beverage.
An alcoholic beverage containing at least one of calcium lactate and magnesium chloride. Contains calcium lactate,
The alcoholic beverage according to claim 1, wherein the content of calcium lactate is 0.005 to 0.020 w / v%. The alcoholic beverage according to claim 1 or 2, which does not contain a high-sweetness sweetener. The alcoholic beverage according to any one of claims 1 to 3, which contains an acidulant. It is a method for manufacturing sugar-free alcoholic beverages.
A method for producing an alcoholic beverage, which comprises a step of containing at least one of calcium lactate and magnesium chloride. It is a flavor improving method that reduces the alcoholic feeling of the aftertaste of sugar-free alcoholic beverages.
A method for improving the flavor of an alcoholic beverage, which comprises a step of containing at least one of calcium lactate and magnesium chloride in the alcoholic beverage.