JP7002365B2 - Plum alcoholic beverage, ume alcoholic beverage base, ume alcoholic beverage manufacturing method, and ume alcoholic beverage flavor improvement method - Google Patents

Description

The present invention relates to a ume alcoholic beverage, a ume alcoholic beverage base, a method for producing a ume alcoholic beverage, and a method for improving the flavor of the ume alcoholic beverage.

Since the ume-like flavor with a strong acidity gives consumers a refreshing and refreshing impression, ume alcoholic beverages with a ume-like flavor have gained a certain degree of popularity in the field of alcoholic beverages as well.
With regard to plum alcoholic beverages, various research and development are underway to create products that better meet the needs of the market.

For example, Patent Document 1 has reduced acridness obtained by a method including freezing ume fruits to obtain frozen ume fruits and immersing the frozen ume fruits in a sugar solution to obtain a sugar extract. Beverages containing ume extract, which contain ume extract, are described.
Further, Patent Document 1 describes a ume alcoholic beverage in which an alcoholic extract obtained by extracting ume fruit with alcohol is further blended into the beverage.

Japanese Unexamined Patent Publication No. 2012-165669

As described above, many of the conventional plum alcoholic beverages as described in Patent Document 1 have a strong acidity and a refreshing flavor.
However, ume alcoholic beverages have a strong acidity derived from the ume-like flavor, and this outstanding acidity makes it difficult to feel the fruitiness. In addition, since the plum-like flavor of the plum alcoholic beverage has a refreshing flavor, the rich flavor is poor and the beverage becomes unpleasant to drink.

In view of these circumstances, the present inventor has described "gorgeous fruitiness" (specifically, fruitiness with a scent like white flowers) and "rich taste" (specifically, rich taste) for plum alcoholic beverages. I thought that the commercial value of ume alcoholic beverages could be increased if it could be enhanced with the complex taste of fermented ume.

Therefore, the present invention provides a method for producing a plum alcoholic beverage, a plum alcoholic beverage base, a plum alcoholic beverage, and a method for improving the flavor of the plum alcoholic beverage, in which a gorgeous fruitiness and a rich umami are enhanced. Make it an issue.

The present inventor conducted a number of experiments focusing on various substances and properties in order to enhance the gorgeous fruitiness and rich umami of plum alcoholic beverages. As a result, we focused on octanal and fencor, found that the above-mentioned problems could be solved by setting these contents within a predetermined range, and created the present invention.

The problem can be solved by the following means.
(1) A ume alcoholic beverage containing a ume raw material, wherein the content of octanal is 200 to 4000 ppb and the content of fencol is 40 to 250 ppb.
(2) The plum alcoholic beverage according to 1 above, which has an alcohol content of 1.0 to 10.0%.
(3) The ume alcoholic beverage according to 1 or 2 above, wherein the ume raw material is ume juice.
(4) X in a plum alcoholic beverage base containing a plum raw material, where the content of octanal in the plum alcohol beverage base is Xppb, the content of fencol is Yppb, and the dilution ratio is D times. A plum alcoholic beverage base with a / D of 200-4000 and a Y / D of 40-250.
(5) A method for producing a ume alcoholic beverage containing a ume raw material, which comprises a step of setting the content of octanal to 200 to 4000 ppb and the content of fencol to 40 to 250 ppb.
(6) This is a flavor improving method for enhancing the gorgeous fruitiness and rich taste of a plum alcoholic beverage containing a plum raw material. The octanal content of the plum alcoholic beverage is set to 200 to 4000 ppb, and Fencol A method for improving the flavor of a plum alcoholic beverage having a content of 40 to 250 ppb.

Since the content of octanal and fencor is specified in a predetermined range in the plum alcoholic beverage according to the present invention, the gorgeous fruitiness and rich umami are enhanced.
Since the X / D and Y / D values of the ume alcoholic beverage base according to the present invention are specified within a predetermined range, the diluted ume alcoholic beverage has an enhanced brilliant fruitiness and rich umami. Has been done.

Since the method for producing a ume alcoholic beverage according to the present invention includes a step of setting the content of octanal and fencol within a predetermined range, the ume alcoholic beverage with enhanced gorgeous fruitiness and rich taste is produced. be able to.

In the method for improving the flavor of a plum alcoholic beverage according to the present invention, since the contents of octanal and fencol are within a predetermined range, it is possible to enhance the gorgeous fruitiness and rich umami.

Hereinafter, an embodiment for implementing a plum alcoholic beverage, a plum alcoholic beverage base, a plum alcoholic beverage-based manufacturing method, a plum alcoholic beverage-based manufacturing method, and a flavor improving method for plum alcoholic beverages according to the present invention (the present embodiment). Will be explained.

[Plum alcoholic beverage]
The ume alcoholic beverage according to the present embodiment contains a ume raw material, octanal, and fencol. Further, the ume alcoholic beverage according to the present embodiment has an alcohol content within a predetermined range and may contain ume fruit juice as a ume raw material.
Hereinafter, each component and the like constituting the plum alcoholic beverage will be described.

(Octanal)
_Octanal is a chain organic compound represented by the chemical formula _C8H16O .
Octanal is known as a substance that produces odors such as fat odor and oil odor, but surprisingly, it is a ume alcoholic beverage that contains ume raw materials and has a umami-like flavor. By acting synergistically with, it has a gorgeous fruitiness (specifically, a fruity taste with a scent like white flowers) and a rich flavor (specifically, a complex flavor like fermented). Can be enhanced.
Octanal can also enhance the aged and heavy aroma of plum alcoholic beverages.

The content of octanal is preferably 200 ppb (200 μg / L) or more, more preferably 300 ppb or more, further preferably 400 ppb or more, and particularly preferably 500 ppb or more. When the content of octanal is equal to or higher than a predetermined value, it is possible to enhance the gorgeous fruitiness and rich umami, and also to enhance the heavy aroma with a mature feeling.
The content of octanal is preferably 4000 ppb or less, more preferably 3000 ppb or less, further preferably 2000 ppb or less, and particularly preferably 1700 ppb or less. When the content of octanal is not more than a predetermined value, it is possible to firmly exert the effect of enhancing the gorgeous fruitiness and rich umami.

(Fencor)
Fenchol is an organic compound represented by the chemical formula C ₁₀ H ₁₈ O and is also called a fenquil alcohol.
Fencol has a paper odor (paper odor like cardboard), but as mentioned above, it acts synergistically with octanal in plum alcoholic beverages that contain plum ingredients and have a plum-like flavor. By doing so, it is possible to enhance the gorgeous fruitiness (specifically, the fruitiness with a scent like white flowers) and the rich umami (specifically, the complex umami like fermented). can.
Fencol also affects the mature and heavy aroma of plum alcoholic beverages.

The content of fencol is preferably 40 ppb (40 μg / L) or more, more preferably 60 ppb or more, further preferably 70 ppb or more, and particularly preferably 75 ppb or more. When the content of fencol is at least a predetermined value, it is possible to enhance the gorgeous fruitiness and rich umami, and also to enhance the heavy aroma with a mature feeling.
The content of fencor is preferably 250 ppb or less, more preferably 220 ppb or less, further preferably 170 ppb or less, and particularly preferably 150 ppb or less. When the content of fencol is not more than a predetermined value, it is possible to firmly exert the effect of enhancing the gorgeous fruitiness and rich umami.

The contents of Octanal and Fenchol in plum alcoholic beverages are, for example, solid phase microextraction-gas chromatography with mass spectrometer (Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry: SPME-GCMS). It can be measured by method. The details are as follows.
<Sample preparation>
8 ml of an appropriately diluted sample solution was placed in a vial for SPME containing 3 g of NaCl in advance, Linalool-d3 was added as an internal standard to 25 ppb (or μg / L), and the mixture was sealed. The calibration curve was prepared by the standard addition method. After shaking each vial at 40 ° C. for 15 minutes, SPME fiber (Polydimylsiloxyane / Divinylbenzen 65 μm: Spellco) was exposed to the headspace in the vial. After adsorbing the volatile component to the fiber at 40 ° C. for 30 minutes, it was desorbed at the injection port for 3 minutes and analyzed by GC / MS.
<GC / MS analysis conditions>
Analytical instrument: Agilent 7890A GC-5977B MSD, Column: InertCap® Pure-WAX 30m x 0.25mm, film thickness 0.25μm (GL Science)
Injection method: Splitless injection Constant flow: 1.0 ml / min Carrier gas: He
Injection port temperature: 270 ° C, transfer line: 250 ° C
Oven temperature: 40 ° C (3 min) → 5 ° C / min → 250 ° C (5 min)
MS condition: SIM Octanal m / z 84 ^* , 57
Fenchol m / z 81 ^* , 121
Linalool-d3 (ISTD) m / z 124 ^* , 139
(* Ions are quantitative ions)

(Plum raw material)
The ume raw material is a raw material derived from ume, and more specifically, it is a concept including at least one of ume juice and umeshu.
The above-mentioned octanal and fencor enhance the gorgeous fruitiness and rich umami of the beverage containing the ume raw material, but if the ume raw material is contained and the beverage has a ume-like flavor, It is presumed that these enhancing effects are exhibited regardless of the content of the ume raw material.

(Plum raw material: plum juice)
Plum juice is juice made by squeezing plum fruits. Plum juice is, for example, various juices such as concentrated juice, reduced juice, straight juice, fruit puree (semi-liquid form of cooked fruit or raw fruit ground or strained), and diluted solutions thereof. , Concentrate, mixed solution and the like can be used.
By including plum juice as a raw material for plums in the beverage, the beverage can have a plum-like flavor, and the above-mentioned effects based on octanal and fencor can be appropriately exerted.

As described above, although the content of plum juice is not particularly limited, it is preferably 0.1% or more, more preferably 0.5% or more, still more preferably 0.8% or more in terms of fruit juice ratio. When the content of plum juice is at least a predetermined value, the flavor of the beverage can be more reliably made into a plum-like flavor. The content of plum juice is preferably 10% or less, more preferably 5% or less, and even more preferably 3% or less in terms of fruit juice ratio. When the content of ume fruit juice is not more than a predetermined value, it can be made easy to drink as a ume alcoholic beverage.

The content of plum juice (converted to fruit juice ratio) is "content (converted to fruit juice ratio)% (specifically, w / v%)" = "amount of fruit juice mixed in 100 mL of beverage (g)" x " It will be calculated by "concentration ratio" / 100 mL x 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, and a refractometer for sugars such as sugar and honey added to the fruit juice. The degree shall be excluded.
Specifically, the refractometer reading or acidity value for sugar of straight fruit juice is determined for each fruit in the Japanese Agricultural Standard (February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489) of fruit beverages, which is the JAS standard. Unique reference values are defined (“Refractometer reading standard for sugar (Bx)” in Attached Table 3 and “Acidity standard (%)” in Attached Table 4).
Specifically, according to Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), the standard acidity of ume is 3.5%, so the acidity is 7.0. % Plum juice is double concentrated plum juice. When Zg of this double-concentrated plum juice is mixed in 100 mL of a beverage, the content of plum juice in this beverage (converted to fruit juice ratio) should be calculated by "Zg x 2 (concentration ratio) / 100 mL x 100". Can be done.

(Plum raw material: plum wine)
Umeshu is a fruit liquor produced by immersing Ome fruit in distilled liquor.
Examples of the distilled liquor used in producing plum wine include shochu, brandy, vodka, whiskey, and rum.
Then, by incorporating plum wine as a raw material for plums in the beverage, the beverage can have a plum-like flavor, and the effects based on the above-mentioned octanal and fencor can be appropriately exerted.

(alcohol)
The plum alcoholic beverage according to the present 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 desired effect of the present invention is not impaired, but is distilled liquor or brewed liquor. Is preferable. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, and rum, alcohol for raw materials, and the like, and one or more of these can be used in combination. As the brewed liquor, for example, beer, low-malt beer, fruit liquor, sweet fruit liquor, sake 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 plum alcoholic beverage according to the present embodiment is preferably 1.0% (v / v%) or more, more preferably 1.5% or more, and more preferably 2.0% or more. Is even more preferable. When the alcohol content is equal to or higher than a predetermined value, the gorgeous fruitiness and rich umami can be further surely enhanced.
The alcohol content of the plum alcoholic beverage according to the present embodiment is preferably 10% or less, more preferably 8% or less, and further preferably 5% or less. When the alcohol content is not more than a predetermined value, it is possible to avoid a situation in which the flavor of alcohol masks the gorgeous fruitiness and rich umami.
The alcohol content of the plum 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 plum alcoholic beverage according to the present embodiment may be non-effervescent or effervescent. Here, effervescent in the present embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm ² or more, and non-effervescent means that the gas pressure at 20 ° C. is less than 0.5 kg / cm ² . It means that it is.

(others)
The plum alcoholic beverage according to the present embodiment includes sweeteners, high-sweetness sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, etc., which are usually blended as beverages as long as the desired effects of the present invention are not impaired. (Hereinafter, referred to as "additive") may be added as appropriate. As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-sweetness sweetener, for example, neotheme, acesulfam potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, ticulo, zultin, stevia, glycyrrhizin, somatin, monerin, aspartame, ariteme and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of the acidulant include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, and the like. DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartarate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate, phosphoric acid Etc. can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium 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.

The above-mentioned octanal and fencor may be contained in a beverage as a single component, but may be contained in a beverage as various flavors such as yogurt flavor, for example. Further, as the above-mentioned plum raw materials (plum juice, plum wine), alcohol, and additives, commercially available ones can be used.

As described above, in the plum alcoholic beverage according to the present embodiment, since the contents of octanal and fencol are specified within a predetermined range, the gorgeous fruitiness and rich umami are enhanced. ..

[Plum alcoholic beverage base]
The ume alcoholic beverage base according to the present embodiment can be made into the ume alcoholic beverage by diluting it with a split material described later.
The plum alcoholic beverage base according to the present embodiment may be provided in a beverage-based state (RTS: Ready To Serve) and then diluted with a splitting material when provided to consumers, restaurants, and the like. , The beverage base may be provided in the state of a beverage (RTD: Ready To Drink) after diluting with a splitting material.

Hereinafter, in explaining the ume alcoholic beverage base according to the present embodiment, the description common to the ume alcoholic beverage will be omitted, and the different configurations (particularly numerical values) will be mainly described.

(Octanal)
When the content of octanal based on plum alcoholic beverage is Xppb and the dilution ratio is D times, the X / D is preferably 200 or more, more preferably 300 or more, and more preferably 400 or more. It is more preferably 500 or more, and particularly preferably 500 or more. Further, the X / D is preferably 4000 or less, more preferably 3000 or less, further preferably 2000 or less, and particularly preferably 1700 or less.

(Fencor)
When the content of fencol based on plum alcoholic beverage is Yppb and the dilution ratio is D times, the Y / D is preferably 40 or more, more preferably 60 or more, and 70 or more. Is more preferable, and 75 or more is particularly preferable. The Y / D is preferably 250 or less, more preferably 220 or less, further preferably 170 or less, and particularly preferably 150 or less.

(Plum raw material: plum juice)
When the content of plum juice based on plum alcoholic beverages (converted to fruit juice ratio) is F% and the dilution ratio is D times, the F / D is preferably 0.1 or more, preferably 0.5 or more. Is more preferable, and 0.8 or more is further preferable. The F / D is preferably 10 or less, more preferably 5 or less, and even more preferably 3 or less.

(alcohol)
When the alcohol content of the plum alcoholic beverage base is A% and the dilution ratio is D times, the A / D is preferably 1.0 or more, more preferably 1.5 or more, and 2.0. The above is more preferable. The A / D is preferably 10 or less, more preferably 8 or less, and even more preferably 5 or less.

(Split material)
The split material is used for diluting the plum alcoholic beverage base according to the present embodiment.
The split material may be selected within a range that does not impair the desired effect of the present invention, and examples thereof include water, carbonated water, hot water, ice, fruit juice, beverages containing fruit juice, milk, tea, alcohol, and the like. One of them or two or more of them can be used in combination.
The dilution using the split material should be carried out so that the plum alcoholic beverage base according to the present embodiment is 1.2 to 20 times, preferably 1.5 to 10 times, and more preferably 2 to 5 times. good.

As described above, in the plum alcoholic beverage base (dilution ratio: for D times) according to the present embodiment, since the values of X / D and Y / D are specified in a predetermined range, the diluted plum alcohol is specified. Beverages are enhanced with a gorgeous fruitiness and rich flavor.

[Plum alcoholic beverage in a container and plum alcoholic beverage in a container]
The plum alcoholic beverage and the plum alcoholic beverage base according to the present embodiment can be provided in various containers. By filling various containers with a plum alcoholic beverage or a plum alcoholic beverage base, 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.
In addition, when the plum alcoholic beverage base is packed in various containers, the container may be labeled (for example, dilution ratio, etc.) to the effect that it may be diluted with the above-mentioned split material or the like.

[Manufacturing method of plum alcoholic beverage and plum alcoholic beverage base]
Next, a ume alcoholic beverage according to the present embodiment and a method for producing a ume alcoholic beverage-based product will be described.
The ume alcoholic beverage and the ume alcoholic beverage-based production method according to the present embodiment include a mixing step and a post-treatment step.

In the mixing step, water, octanal, fencor, plum raw materials, drinking alcohol, additives, etc. are appropriately added to the mixing tank to produce a mixed liquid.
In this mixing step, each raw material is mixed so that octanal, fencol, plum juice, alcohol content, X / D, Y / D, F / D, A / D, etc. are in the above-mentioned predetermined range values and amounts. , Just adjust.

Then, in the post-treatment step, for example, sterilization, filling into a container, and the like are selectively performed as necessary.
The sterilization treatment in the post-treatment step is preferably performed by tube-type 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, it is preferable that the filling process in the post-treatment step is performed 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, RTS beverage and the like.

As described above, since the method for producing a plum alcoholic beverage according to the present embodiment includes a step of setting the content of octanal and fencol within a predetermined range, a gorgeous fruitiness and a rich taste are enhanced. Plum alcoholic beverages can be produced.
Further, since the method for producing a ume alcoholic beverage base according to the present embodiment includes a step of setting the values of X / D and Y / D within a predetermined range, the diluted ume alcoholic beverage has a gorgeous fruitiness and richness. It is possible to produce a plum alcoholic beverage base with enhanced flavor.

(How to improve the flavor of plum alcoholic beverages)
Next, a method for improving the flavor of the plum alcoholic beverage according to the present embodiment will be described.
The method for improving the flavor of the plum alcoholic beverage according to the present embodiment is a method for enhancing the gorgeous fruitiness and rich umami by setting the content of octanal and fencol in the plum alcoholic beverage within a predetermined range. ..
The content and the like of each component are the same as those described in the above-mentioned "plum alcoholic beverage".

As described above, the method for improving the flavor of the plum alcoholic beverage according to the present embodiment is to enhance the gorgeous fruitiness and rich umami because the contents of octanal and fencol are within a predetermined range. Can be done.

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]
Raw material alcohol, octanal, fencol, plum juice (5-fold concentrated), fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, L-ascorbic acid, emulsifier, etc. A sample was prepared by mixing plum fragrance, water, and carbonated water.

The gas pressure of the sample at 20 ° C. was about 1.8 kg / cm ² . In addition, the contents of the above-mentioned substances other than alcohol for raw materials, octanal, and fencol are arranged so as to be substantially the same between the samples, the extract content of each sample is about 7 degrees, and the acidity is about 0.16 g /. The volume was 100 mL, and the content of fruit juice (converted to fruit juice ratio) was about 1%.

[contents of the test]
For each sample produced by the above method, five trained and discriminating panels were asked about "brilliant fruitiness", "rich taste", and "heavy aroma with aged feeling" according to the following evaluation criteria. , 0 to 5 points were scored independently on a 6-point scale, and the average value was calculated.
All evaluations were made by drinking a sample.

(Gorgeous fruitiness: evaluation criteria)
5 points: I feel a gorgeous fruit feeling very strongly.
4 points: I strongly feel the gorgeous fruitiness.
3 points: Feel the gorgeous fruitiness.
2 points: I feel the gorgeous fruit feeling weak.
1 point: I feel the gorgeous fruit feeling very weak.
0 points: I do not feel a gorgeous fruit feeling.
In addition, the "brilliant fruit feeling" is, in detail, "a fruit feeling with a scent like a white flower" as shown in the table, and more specifically, a fruit with a lily of the valley-like floral scent. It's a feeling.

(Rich flavor: evaluation criteria)
5 points: I feel the rich flavor very strongly.
4 points: I strongly feel the rich flavor.
3 points: I feel the rich flavor.
2 points: I feel the rich flavor is weak.
1 point: I feel the rich flavor is very weak.
0 points: I do not feel the rich flavor.
The "rich taste" is, in detail, "a fermented and complex umami" as shown in the table.

(Heavy scent with aged feeling: evaluation criteria)
5 points: I feel a heavy scent with a feeling of maturity very strongly.
4 points: I strongly feel the heavy scent with a feeling of maturity.
3 points: I feel a heavy scent with a feeling of maturity.
2 points: Weakly feel the heavy scent with a feeling of maturity.
1 point: I feel a heavy scent with a feeling of aging very weakly.
0 points: I do not feel a heavy scent with a feeling of maturity.
The "heavy scent with a feeling of aging" is, in detail, a heavy scent like aged old sake.

Tables 1 to 3 show the content of the components of each sample and the results of each evaluation.

(Examination of results)
From the results of Samples 1-1 to 1-7, as the content of octanal increases, the gorgeous fruitiness and rich umami are enhanced, but when the content of octanal increases too much, the fruitiness becomes gorgeous. It was confirmed that the rich flavor was slightly reduced.

From the results of Samples 2-1 to 2-7, when the content of fencol exceeds the predetermined amount in the state of containing a predetermined amount of octanal, octanal and fencol act synergistically to give a gorgeous fruit feeling. It was confirmed that the rich taste was considerably enhanced.
Further, from the results of Samples 2-1 to 2-7, when the content of fencol exceeds a predetermined amount in a state where a predetermined amount of octanal is contained, octanal and fencol act synergistically to produce plum wine. It was confirmed that the heavy scent with a feeling of aging was enhanced even though it was not contained.
However, from the results of Samples 2-1 to 2-7, it was also confirmed that each effect was suppressed when the content of fencol was increased too much.

From the results of Samples 3-1 to 3-5, it was confirmed that the effect of enhancing the gorgeous fruitiness and rich umami by setting the alcohol content of the beverage within a predetermined range becomes clearer.

Claims (6)

It is a plum alcoholic beverage containing plum ingredients.
A plum alcoholic beverage having an octanal content of 200 to 4000 ppb and a fencol content of 40 to 250 ppb. The plum alcoholic beverage according to claim 1, which has an alcohol content of 1.0 to 10.0%. The plum alcoholic beverage according to claim 1 or 2, wherein the plum raw material is plum juice. It is a plum alcoholic beverage base containing plum ingredients,
When the content of octanal based on the plum alcoholic beverage is Xppb, the content of fencol is Yppb, and the dilution ratio is D times,
Plum alcoholic beverage base with X / D of 200-4000 and Y / D of 40-250. It is a method for manufacturing ume alcoholic beverages containing ume raw materials.
A method for producing a plum alcoholic beverage, which comprises a step of setting the content of octanal to 200 to 4000 ppb and the content of fencol to 40 to 250 ppb. It is a method for improving the flavor that enhances the gorgeous fruitiness and rich umami of plum alcoholic beverages containing plum ingredients.
A method for improving the flavor of a plum alcoholic beverage, wherein the content of octanal of the plum alcoholic beverage is 200 to 4000 ppb and the content of fencol is 40 to 250 ppb.