JP6690889B2 - Chu-hi beverage - Google Patents

Description

  The present application relates to chu-hi with high acidity, in which the tingling sensation derived from sourness is reduced, and a method for producing the same.

  In recent years, with the diversification of consumer needs for alcoholic drinks, various alcoholic drinks have been actively developed. For example, in order to differentiate from conventional products, products having characteristics of flavor are being developed. Patent Document 1 discloses that potassium citrate is added to an alcoholic beverage containing a lemon flavor to adjust the pH of the beverage to 3.0 or more, thereby suppressing deterioration odor derived from citral. There is. Patent Document 2 describes that by adjusting the total acid amount, pH, and sugar content within specific ranges, a plum wine in which the stimulation of sourness is reduced even if the acidity is high is provided. Patent Document 3 describes that concentrated fruit liquor having an alcohol content and an extract content suitable for drinking or cooking is provided by concentrating the fruit liquor under reduced pressure under specific conditions. Patent Document 4 describes that, in cooking liquor, a specific amount of citric acid and succinic acid are added in order to maintain the flavor of liquor and enhance the cooking effect.

JP 2007-39610 A Japanese Patent Laid-Open No. 2007-28904 JP, 2006-174760, A JP, 2003-310204, A

  However, chuhai, which has a high acidity, has a stimulating sensation (mussel sensation) derived from the sourness, making it difficult to drink and cannot drink large amounts. Until now, no means for reducing the tingling sensation derived from sourness has been known in Chuhai, which has a high acidity. An object of the present invention is to provide a chu-hi which has a reduced tingling sensation derived from sourness and which is deliciously drinkable.

  In view of the above circumstances, the inventor of the present application has focused on raw materials used for producing Chuhai with high acidity. As a result of diligent studies, it was surprisingly found that, in Chuhai, which has a high acidity, by adjusting the acidity with fruit juice, the tingling sensation derived from the sourness can be reduced. Conventionally, the acidity of fruit juice varies from production lot to production lot, the increase or decrease in the amount of fruit juice may affect the flavor, and the reason that the production cost increases when the amount of fruit juice is increased, etc. In general beverages including alcoholic beverages such as chu-hi, it is common practice to use acidulants to adjust the overall acidity, and the idea that fruit juice can reduce the tingling sensation derived from sourness is not easily conceivable. It was The present invention has been completed based on these findings.

The present invention provides, but is not limited to:
(1) The chu-hi whose total acidity is adjusted to 0.5 g / 100 ml or more with an acidulant and fruit juice, wherein the acidity derived from fruit juice occupies 1% or more of the total acidity.
(2) Chu-hi of (1) in which the overall acidity is adjusted to 0.5 to 1.5 g / 100 ml.
(3) The chu-hi of (1) or (2), wherein the acidity derived from fruit juice occupies 1 to 100% of the total acidity.
(4) The Chuhai of any one of (1) to (3), wherein the alcohol content is adjusted to 1 to 12 v / v%.
(5) The chu-hi of any one of (1) to (4), which contains an alcohol derived from vodka.
(6) The acidulant is selected from the group consisting of citric acid, malic acid, phosphoric acid, tartaric acid, oxalic acid, gluconic acid, succinic acid, lactic acid, acetic acid, sulfuric acid, hydrochloric acid, fumaric acid, phytic acid, and itaconic acid. , Chuhi of any one of (1) to (5).
(7) Fruit juice is lemon juice, orange juice, lime juice, yuzu juice, shikuwasa juice, orange juice, grapefruit juice, strawberry juice, grape juice, blueberry juice, cherry juice, melon juice, kiwi juice, watermelon juice, pear juice The chu-hi of any one of (1) to (6), which is selected from the group consisting of peach juice, banana juice, pineapple juice, plum juice, apple juice, mango juice, and acerola juice.
(8) A method for producing chu-hi, which comprises adjusting the acidity to 0.5 g / 100 ml or more with an acidulant and fruit juice.
(9) The method according to (8) for producing the chu-hi according to any one of (1) to (7).

  ADVANTAGE OF THE INVENTION According to this invention, although the acidity is high, the stimulating sensation derived from a sour taste is reduced, and the delicious chu-hi which can be drunk can be obtained. In Chu-hi, such an effect of adjusting the acidity using fruit juice was not known and was completely unexpected.

MODE FOR CARRYING OUT THE INVENTION

<Chu-Hi>
As used herein, chuhai generally refers to an alcoholic beverage prepared by adding fruit juice or the like to spirits as a base and diluting it with carbonated water. Zhuhai in the present invention has a high acidity. Here, the acidity means the total amount of all the acids present in Zhuhai. In the present invention, the acidity is adjusted with an acidulant and fruit juice. By using the acidulant and the fruit juice to adjust the acidity of the whole chuhai, the tingling sensation derived from the sourness can be reduced in the chuhai with a high acidity. As the acidulant, those approved as food additives can be used. Examples of the acidulant include, but are not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, oxalic acid, gluconic acid, succinic acid, lactic acid, acetic acid, sulfuric acid, hydrochloric acid, fumaric acid, phytic acid, or itaconic acid. A fee can be used. Examples of the juice include lemon juice, orange juice, lime juice, yuzu juice, shikuwasa juice, orange juice, grapefruit juice, strawberry juice, grape juice, blueberry juice, cherry juice, melon juice, kiwi juice, watermelon juice, and pear juice. Peach juice, banana juice, pineapple juice, plum juice, apple juice, mango juice, acerola juice and the like can be used. In one aspect, the acidity of chuhai can be adjusted with citric acid and lemon juice. In another embodiment, the acidity of chuhai can be adjusted with malic acid and lemon juice. As another aspect, the acidity of chuhai can be adjusted with citric acid and lime juice. In another embodiment, the acidity of chuhai can be adjusted with malic acid and lime juice. In another embodiment, the acidity of chuhai can be adjusted with citric acid and grapefruit juice. In another embodiment, the acidity of chuhai can be adjusted with malic acid and grapefruit juice. As yet another embodiment, the acidity of chuhai can be adjusted with malic acid and plum juice. In another embodiment, the acidity of chuhai can be adjusted with citric acid and plum juice. By using the fruit juice for adjusting the acidity of chu-hi, not only the stimulating sensation derived from the sourness is reduced, but also a mellow sweetness is imparted to chu-hi, which is a further effect. Such an additional effect was totally unexpected.

  In the present invention, the concentrations of the acidulant and the fruit juice in chuhai can be set based on the ratio of the acidity derived from the fruit juice to the acidity of the whole chuhai to be adjusted. For example, the ratio of the acidity derived from fruit juice to the acidity of the whole chuhai can be 1 w / w% or more, 5 w / w% or more, 10 w / w% or more, 50 w / w% or more. Alternatively, the ratio of the acidity derived from fruit juice to the acidity should be 1 to 100 w / w%, 2 to 80 w / w%, 3 to 70 w / w%, 4 to 60 w / w%, and 5 to 50 w / w%. You can Here, when the ratio of the acidity derived from fruit juice to the acidity is less than 1 w / w%, it is impossible to reduce the tingling sensation derived from the sourness in chu-hi having a high acidity.

  In the present specification, the high acidity is not limited, but for example, the acidity of the entire Chu-Hi is 0.5 g / 100 ml or more, 0.5 to 1.5 g / 100 ml, 0.8 to 1.2 g / It means 100 ml, or 0.9 to 1.1 g / 100 ml. Here, with respect to chu-hi having an acidity of 0.5 g / 100 ml or more, there is a problem that the stimulating sensation derived from sourness is strong, which has not been solved by the conventional technique. Therefore, the present invention can be effectively applied to Zhuhai having an acidity of 0.5 g / 100 ml or more. The acidity can be measured by any method known to those skilled in the art. For example, 20 ml of a sample is placed in a 100 ml beaker with a whole pipette and distilled water is added to make a total volume of about 50 ml. Insert inside. A 1/10 N sodium hydroxide solution is added dropwise from a buret while stirring the solution, and the end point is reached when the pH meter indicates 7.0. An automatic titrator may be used for the titration.

  As used herein, the alcohol content means the percentage (v / v%) of the volume concentration of alcohol in the solution. Here, alcohol means ethanol (ethyl alcohol) unless otherwise specified. In the present invention, the alcohol content of Zhuhai may be set in any range. For the adjustment of the alcohol content of chu-hi, alcohol derived from any alcoholic beverage may be used as long as the effects of the invention are exhibited. For example, neutral spirits, alcohol derived from vodka, or a combination thereof can be used. Although not limited to this, for example, the alcohol content of chuhai can be adjusted to 1 to 12 v / v%, 1 to 9 v / v%, or 1 to 3 v / v%. In particular, when the alcohol content is 1 to 9 v / v%, a suitable alcoholic sensation is obtained, and the chu-hi is highly palatable. The alcohol content may be measured using any method known to those skilled in the art, but the alcohol content shown in the present specification is a value measured using a vibrating densitometer. More specifically, a sample without carbon dioxide was prepared by filtering or sonicating the alcoholic beverage to be measured, and the sample was subjected to direct flame distillation to determine the density of the obtained distillate at 15 ° C. Measured and converted to the Appendix of the National Tax Agency prescribed analysis method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007) “Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion The alcohol content can be obtained by converting using a “table”. The alcohol content of less than 1.0 v / v% can be measured by using the “B) gas chromatographic analysis method” described in the National Tax Agency Prescribed Analysis Method 3-4 (alcohol content).

  In the present invention, saccharides may be added to Chuhai. For example, the saccharides include, but are not limited to, oligosaccharides composed of monosaccharides, disaccharides, trisaccharides, tetrasaccharides, and constituent sugars higher than that, and polysaccharides. Examples of monosaccharides include glucose, fructose, galactose, xylose, mannose, arabinose, and sugar alcohols: sorbitol, mannitol, xylitol, erythritol, maltitol, lactitol and the like. As the disaccharide, fructose, sucrose, lactose, maltose, trehalose and the like can be used. In the chuhai of the present invention, the saccharide concentration can be adjusted to, for example, 0 to 30 w / v%, 0 to 25 w / v%, or 0 to 15 w / v%. The sugar concentration may be measured by any method known to those skilled in the art. For example, without limitation, it can be calculated by subtracting the amounts of protein, lipid, dietary fiber, ash content, alcohol content, and water from the total weight of the beverage. The amounts of protein, lipid, dietary fiber, ash, and water can be measured by the methods listed in the nutrition labeling standard. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method. The amount of lipid can be measured by an ether extraction method, a chloroform / methanol mixed liquid extraction method, a Gerber method, an acid decomposition method, or a Reese-Gottlieb method. The amount of dietary fiber can be measured by a high performance liquid chromatography method or a sulfuric acid addition ashing method. The water content can be measured by the Karl Fischer method, the drying aid method, the reduced pressure heating and drying method, the atmospheric pressure heating and drying method, or the plastic film method. These measuring methods are generally known to those skilled in the art.

  In the present invention, other components generally used as components of alcoholic beverages can be used as long as the effects of the present invention are exhibited. For example, but not limited to, fruit juice, high-intensity sweetener, carbon dioxide, flavor, vitamin C, pigment, antioxidant, emulsifier, preservative, seasoning, extract, pH adjuster, and A quality stabilizer or the like can be used.

  As used herein, the stimulating sensation derived from sourness refers to irritation accompanied by pain, bitterness, and astringency that make the tongue tingling. The intensity of the tingling sensation derived from sourness can be confirmed by sensory evaluation by a skilled and specialized taster.

<Packed Chu-Hi>
The chu-hi of the present invention is preferably packed in a container, for example. Packing in a container can prevent contact with oxygen as much as possible, which is preferable in terms of storage and also in terms of transportation. The form of the container is not limited at all, and it can be provided in a usual form such as a molded container mainly containing plastic, a metal can such as an aluminum can, a laminated paper container laminated with a metal foil or a plastic film, and a glass bottle. it can.

  The present invention will be described using specific examples. The following specific examples are intended to facilitate understanding of the present invention, and are not intended to limit the scope of the present invention.

[Test Example 1]
The effect of fruit juice on the flavor of chu-hi was examined. Raw materials were blended according to the blending table of Table 1, and finally carbon dioxide gas was injected at 20 ° C. so as to be 1.8 kgf / cm ² , to produce a chu-hi. The acidity of Zhuhai was changed to 0.5, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.5 g / 100 ml. The acidity was adjusted with acidulant and fruit juice. Citric acid was used as the acidulant, and concentrated lemon juice (acidity 31.5 g / 100 g) was used as the fruit juice. In adjusting the acidity, the ratio of the acidity of the concentrated lemon juice to the acidity of the whole chuhai was changed to 0, 1, 5, 10, 50, and 100%. The alcohol content of Chuhai was adjusted to 2 v / v% using neutral spirits (95 v / v% of alcohol content).

  A sensory test was performed on the Chu-Hi produced as described above. The stimulating sensation (mussel sensation) derived from the sourness was evaluated by four skilled and specialized tasters on a scale of 5 (3 or more was accepted).

5: There is no irritation caused by sourness and it can be drunk very deliciously 4: There is no irritation caused by sourness and it can be drunk deliciously 3: There is a slight sense of irritation caused by sourness, but it can be drunk 2: Stimulation derived from sourness It is difficult to drink 1: Stimulation derived from sourness is very strong and it is difficult to continue drinking. The average value of the evaluations was calculated and the first decimal point was rounded off. The results are shown in Table 2.

  As the acidity of chu-hi increased, the stimulating sensation derived from the sourness tended to become stronger. When concentrated lemon juice was not used for adjusting the acidity (0%), the acidity-induced irritation sensation was markedly increased when the acidity was 0.9 g / 100 ml or more.

  On the other hand, it was shown that the stimulating sensation derived from the sourness was reduced by using concentrated lemon juice for adjusting the acidity. The effect was recognized when the ratio of the acidity of the concentrated lemon juice to the acidity of the whole chuhai was 1% or more. Furthermore, when the ratio of the acidity of the concentrated lemon juice to the acidity was set to 5% or more, even in chu-hi with an acidity of 1.0 g / 100 ml or more, the tingling sensation derived from the sourness was reduced and it was possible to drink deliciously. In particular, when the ratio of the acidity of the concentrated lemon juice to the acidity was set to 5 to 50%, the tingling sensation derived from the sourness was effectively reduced, and it was possible to drink deliciously.

  Next, not only the stimulating sensation derived from the sour taste but also the entire flavor felt when drinking chuhai was evaluated. Four expert expert tasters drank chuhai, discussed and commented on the overall flavor.

  When concentrated lemon juice was not used for adjusting the acidity of the whole chu-hi (0%), a stimulating sensation derived from acidity was felt from 0.5 g / 100 ml, which has the lowest acidity. The tendency became stronger as the acidity became higher, and when the acidity was 0.9 to 1.0 g / 100 ml, the sourness was enhanced in combination with the stimulation of alcohol, and the taste became bitter due to the sourness. Further, when the acidity was 1.1 g / 100 ml or more, the irritation was so strong that the mouth became numb.

  When concentrated lemon juice was used to adjust the acidity of the entire chu-hi, the stimulating sensation derived from sourness tended to be reduced since the ratio of the acidity derived from concentrated lemon juice to the acidity was set to 1%.

  It was shown that when the ratio of the acidity derived from the concentrated lemon juice is 5% or more, the flavor derived from the sourness is more effectively reduced, and a mellow sweetness appears in the entire flavor. When the ratio of the acidity derived from concentrated lemon juice was 10%, the stimulating sensation derived from the sourness was reduced even when the acidity was 1.3 g / 100 ml or more, and a good evaluation of the overall flavor was obtained in the entire range tested. was gotten. When the ratio of the acidity derived from the concentrated lemon juice was 50%, a good evaluation of the overall flavor was obtained except for the acidity of 1.5 g / 100 ml. When the ratio of the acidity derived from the concentrated lemon juice was 100%, good evaluation was obtained for the overall flavor except for the acidity of 1.3 g / 100 ml or more.

  From the above, it is shown that the use of concentrated lemon juice for the adjustment of acidity not only reduces the tingling sensation derived from sourness, but also has the additional effect of providing a mellow sweetness to the overall flavor. Was done. Further, it has been clarified that it is preferable to set the amount of concentrated lemon juice used in an appropriate range in order to reduce the tingling sensation derived from sourness without impairing the overall flavor of chu-hi. When the ratio of the acidity derived from the concentrated lemon juice was set to 10 to 50%, it was possible to reduce the tingling sensation derived from the sourness without impairing the flavor of the entire Chuhai in almost all ranges tested.

[Test Example 2]
The influence of the type of fruit juice on the flavor of chu-hi was examined. Raw materials were blended according to the blending table in Table 4, and finally carbon dioxide gas was injected at 20 ° C. so as to be 1.8 kgf / cm ² , to produce Chu-Hi. The acidity of Zhuhai was changed to 0.8, 1.0 and 1.2 g / 100 ml. The acidity was adjusted with acidulant and fruit juice. Citric acid as an acidulant, concentrated lemon juice (acidity 31.5 g / 100 g), concentrated lime juice (acidity 38.0 g / 100 g), concentrated grapefruit juice (7.2 g / 100 g), concentrated plum fruit juice (17.5 g) / 100 g) was used. In adjusting the acidity, the ratio of the acidity derived from each concentrated juice to the acidity of the entire Chuhai was set to 50%. The alcohol content of Chu-Hi was adjusted to 2 v / v% using alcohol derived from neutral spirits (alcohol content 95 v / v%).

  The fragrance was changed depending on the concentrated fruit juice to be added to Chuhai. That is, when blending concentrated lemon juice, lemon flavor, lime flavor when blending concentrated lime juice, grapefruit flavor when blending concentrated grapefruit juice, plum flavor when blending concentrated plum juice. Using.

  A sensory test was performed on the Chu-Hi produced as described above. The stimulating sensation due to the sourness (feeling of mussels) was evaluated by four skilled professional tasters on a six-point scale.

6: No irritating sensation due to sourness and mellow sweetness and can be drunk very delicious 5: No irritating sensation due to sourness and very tasty 4: No irritating sensation due to sourness Drinkable 3: Slightly tingling sensation due to sourness, but can be drunk 2: Stimulating tingling due to sourness and difficult to drink 1: Stimulating tingling due to sourness is very strong and difficult to proceed

  The average value of the evaluations was calculated and rounded off. The results are shown in Table 5.

  All of the tested chu-hi did not have a tingling sensation derived from sourness and were highly evaluated as being very deliciously drinkable. In particular, when grapefruit juice and plum juice were used as the fruit juice, the additional effect of imparting a mellow and mild sweetness to the chu-hi was obtained, and the highest evaluation was given. This further effect was totally unexpected. Also, differences in acidity in the range tested did not affect the results.

  Next, not only the stimulating sensation derived from the sourness but also the entire flavor felt when drinking chuhai was evaluated. Four expert expert tasters drank chuhai, discussed and commented on the overall flavor.

  When the overall flavor of chu-hi was evaluated, it was found that not only when using grapefruit juice or plum juice, but also when adjusting the acidity of chu-hi using lemon juice or lime juice, in addition to reducing the tingling sensation due to sourness Therefore, it was evaluated that chu-hi is given a mellow sweetness. However, it was evaluated that the effect of adjusting the acidity of chuhai using grapefruit juice or plum juice was higher than the effect of using lemon juice or lime juice.

[Test Example 3]
The effect of the alcoholic beverages added to the flavor of Chuhai was examined. Raw materials were blended according to the blending table in Table 7, and finally carbon dioxide gas was injected at 20 ° C. so as to be 1.8 kgf / cm ² , to produce Chu-Hi. The acidity of Zhuhai was changed to 0.5-1.5 g / 100 ml. The acidity was adjusted with acidulant and fruit juice. Citric acid was used as the acidulant, and concentrated lemon juice (acidity 31.5 g / 100 g) was used as the fruit juice. In adjusting the acidity, the ratio of the acidity derived from the concentrated lemon juice to the acidity of the entire Chuhai was set to 50%. The alcohol content of Chuhai was adjusted to 2 v / v% using the alcohol derived from pods (alcohol content 40 v / v%).

  Chu-hi in which neutral spirits were mixed in place of vodka was prepared according to Table 4 of Test Example 2.

  A sensory test was performed on the Chu-Hi produced as described above according to the conditions shown in Test Example 2. The average value of the evaluations was calculated and rounded off. The results are shown in Table 8.

  When the alcohol derived from neutral spirits was used for the adjustment of the alcohol content, it was confirmed that the drink was delicious without feeling a tingling sensation due to the sourness in the entire range of acidity tested. In particular, it was shown that when the total acidity was 0.5 to 1.3 g / 100 ml, it was possible to drink very deliciously.

  On the other hand, it was confirmed that when the alcohol derived from vodka was used for the adjustment of the alcohol content, it could be drastically tasted in the entire range of acidity tested without feeling the stimulating sensation derived from the sourness. It has been shown that the water content is reduced and the drinkability is improved. It was found that when the acidity was in the range of 0.5 to 1.3 g / 100 ml, there was no irritating sensation due to the sourness, and the drink was delicious. In particular, it was found that when the total acidity was in the range of 0.5 to 1.3 g / 100 ml, a mellow sweetness was felt in addition to no tingling sensation derived from sourness, and it was very deliciously drinkable.

  Next, not only the stimulating sensation derived from the sourness but also the entire flavor felt when drinking chuhai was evaluated. According to the conditions shown in Test Example 2, the whole flavor was commented.

  When an alcohol derived from neutral spirits is used for the adjustment of the alcohol content, a flavor derived from the sourness is felt, except that the acidity is adjusted to 1.5 g / 100 ml, but the chu-hi has a mild sweetness. Was evaluated.

  On the other hand, when an alcohol derived from vodka was used for the adjustment of the alcohol content, no comment was made on the flavor derived from the sourness except when the acidity was 1.5 g / 100 ml. Then, it was evaluated that, in the entire range tested, softer taste and mellow sweetness were imparted as compared with the case where alcohol derived from neutral spirits was used.

  From this, it can be confirmed that in reducing the tingling sensation derived from sourness, the alcohol derived from vodka exerts a markedly superior effect to the alcohol derived from neutral spirits. It was also found that the use of alcohol derived from vodka has unexpected and further effects, such as softening the overall taste of chuhai and producing a mellow sweetness.

  From the above results, it was shown that the use of fruit juice for adjusting the acidity of the whole chuhai is extremely effective in reducing the tingling sensation derived from the sourness of chuhai. Then, another unexpected effect was found by using fruit juice to adjust the overall acidity, that is, imparting a mellow sweetness to chu-hi. It has been shown that these effects are exhibited when either alcohol derived from neutral spirits or alcohol derived from vodka is used as the alcohol of Chuhi. However, it has been found that the combination of fruit juice and vodka-derived alcohol has a further unexpected effect of imparting a soft taste to chu-hi.

Claims (10)

Zhuhai whose total acidity is adjusted to 0.8 to 1.2 g / 100 ml with an acidulant and juice, wherein the juice is selected from the group consisting of lime juice, grapefruit juice, and plum juice, and is derived from juice. Acidity accounts for 5 to 70% of the total acidity,
Here, the acidity was measured by taking 20 ml of sample in a 100 ml beaker with a whole pipette, adding distilled water to a total volume of about 50 ml, inserting a pH meter electrode into the liquid, and stirring the liquid to a 1/10 N sodium hydroxide solution. Was measured by dripping from a buret and setting the end point at the point where the scale on the pH meter shows 7.0.
Chu-Hi. The chu-hi according to claim 1, wherein the acidity derived from fruit juice occupies 50 to 70% of the total acidity .   Chuhi according to claim 1 or 2, wherein the fruit juice is selected from the group consisting of grapefruit juice and plum juice.   The chu-hi according to any one of claims 1 to 3, wherein the alcohol content is adjusted to 1 to 12 v / v%.   The chu-hi according to any one of claims 1 to 4, which contains an alcohol derived from vodka.   The acidulant is selected from the group consisting of citric acid, malic acid, phosphoric acid, tartaric acid, oxalic acid, gluconic acid, succinic acid, lactic acid, acetic acid, sulfuric acid, hydrochloric acid, fumaric acid, phytic acid, and itaconic acid. The chu-hi according to any one of 1 to 5. Adjusting the total acidity to 0.8 to 1.2 g / 100 ml with an acidulant and the fruit juice, and adjusting the proportion of the acidity derived from the fruit juice to the total acidity to 5 to 70%; Is selected from the group consisting of lime juice, grapefruit juice, and plum juice,
Here, the acidity was measured by taking 20 ml of sample in a 100 ml beaker with a whole pipette, adding distilled water to a total volume of about 50 ml, inserting a pH meter electrode into the liquid, and stirring the liquid to a 1/10 N sodium hydroxide solution. Was measured by dripping from a buret and setting the end point at the point where the scale on the pH meter shows 7.0.
Zhuhai manufacturing method. The method according to claim 7, wherein the acidity derived from fruit juice accounts for 50 to 70% of the total acidity .   The method according to claim 7 or 8, wherein the fruit juice is selected from the group consisting of grapefruit juice and plum juice.   A method according to any one of claims 7 to 9 for producing the chu-hi according to any one of claims 1 to 6.