JP7044876B2 - How to manufacture high-alcohol beverages and high-alcohol beverages, and how to improve the flavor of high-alcohol beverages - Google Patents

Description

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

Among alcoholic beverages, high-alcoholic beverages have gained a certain share in the alcoholic beverage market because they are in demand from consumers who are strong in alcohol and those who want to get drunk easily.
With regard to high-alcohol beverages, various research and development are underway to create products that better meet the needs of the market.

For example, regarding a method for producing a high-alcohol beverage, Patent Document 1 describes that in the process of producing a high-alcohol beverage having an alcohol concentration of 6 to 12 v / v%, an extract of peel or flower or herb is added to the beverage. A method characterized by containing in the range of 0.0001 to 1 w / v% is described.

JP-A-2015-192667

A high-alcohol beverage as described in Patent Document 1 has a high alcohol content, so that the piercing flavor of alcohol is usually strongly felt.
Here, if, for example, a sweetener is added in order to reduce the piercing flavor of the high-alcohol beverage, the refreshing flavor (refreshing feeling) expected of the high-alcohol beverage is significantly reduced.
As described above, it has been difficult to achieve both "reduction of the piercing flavor of alcohol" and "enhancement of a refreshing feeling" for high-alcohol beverages.

Therefore, it is an object of the present invention to provide a high-alcohol beverage, a method for producing a high-alcohol beverage, and a method for improving the flavor of a high-alcoholic beverage, in which the piercing flavor is reduced and the refreshing feeling is enhanced. do.

The problem can be solved by the following means.
( 1 ) The alcohol content is 7 v / v% or more, the brandy flavor is contained, the content of ethyl laurate derived from the brandy flavor is 0.003 to 0.05 mg / L, and the extract content is 2 w / v. High alcoholic beverages that are less than%.
( 2 ) The above-mentioned 1 in which Z / X is 0.0003 to 0.007 when the alcohol content is Xv / v% and the content of ethyl laurate derived from the brandy flavor is Zmg / L. High alcoholic beverage.
( 3 ) The high-alcohol beverage according to 1 or 2 above , wherein the alcohol contained is one or more of vodka and alcohol for raw materials.
( 4 ) The alcohol content is 7 v / v% or more, the brandy flavor is contained, the content of ethyl laurate derived from the brandy flavor is 0.003 to 0.05 mg / L , and the extract content is less than 2 w / v%. A method for producing a high-alcohol beverage, which comprises the above-mentioned step.
(5) A method for improving a flavor that reduces the piercing flavor of a high-alcohol beverage and enhances a refreshing feeling. The alcohol content of the high-alcohol beverage is 7 v / v% or more, and a brandy flavor is contained. A method for improving the flavor of a high-alcohol beverage having a flavor-derived ethyl laurate content of 0.003 to 0.05 mg / L and an extract content of less than 2 w / v%.

According to the high-alcohol beverage according to the present invention, the piercing flavor is reduced and the refreshing feeling is enhanced.
According to the method for producing a high-alcohol beverage according to the present invention, it is possible to produce a high-alcohol beverage with reduced piercing flavor and enhanced refreshing feeling.
According to the method for improving the flavor of a high-alcohol beverage according to the present invention, the piercing flavor of the high-alcohol beverage can be reduced and the refreshing feeling can be enhanced.

Hereinafter, a mode for implementing a high-alcohol beverage, a method for producing a high-alcohol beverage, and a method for improving the flavor of a high-alcohol beverage according to the present invention (the present embodiment) will be described.

[High alcoholic beverage]
The high-alcohol beverage according to the present embodiment has an alcohol content of a predetermined value or more, a brandy flavor content within a predetermined range, and an extract content of less than a predetermined value.
The high-alcohol beverage according to the present embodiment is not particularly limited as long as it is a high-alcohol beverage, and examples thereof include chu-hi taste beverages having a chu-hi-like flavor. In particular, the high-alcohol beverage according to the present embodiment has flavors suitable for the effect of enhancing the refreshing feeling of the present invention: lemon, citrus, grapefruit, orange, lime, yuzu, kabosu, sudachi, shiquasa (hirami lemon), kinkan, and so on. It is preferably a chu-hi taste beverage of citrus fruits such as citron.
Hereinafter, each element constituting the high-alcohol beverage will be described.

(alcohol)
The high-alcohol 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, alcohol for raw materials, etc.), liqueurs, shochu, etc., and brewed liquors such as sake, sweet fruit liquor, beer, etc. can be used. Of the raw material alcohol (distilled liquor produced by filtering using birch charcoal) and raw material alcohol (distilled liquor with alcohol content exceeding 45v / v%). One or more of the above is preferable. The effect of the present invention can be further brought out by using one or more of vodka and raw material alcohol as the alcohol.
In the present specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the high-alcohol beverage according to the present embodiment is preferably 7 v / v% or more, more preferably 7.5 v / v% or more, still more preferably 8 v / v% or more. It is particularly preferable that it is 8.5 v / v% or more. When the alcohol content is above the specified value, the above-mentioned problem (stinging flavor) becomes clearer, and by acting synergistically with the brandy flavor described later, the effect of enhancing the refreshing feeling is more certain. Can be.
The upper limit of the alcohol content of the high alcoholic beverage according to the present embodiment is not particularly limited, but is, for example, 20v / v% or less, 18v / v% or less, 16v / v% or less, 15v / v% or less, 13v / v%. It is preferably less than, more preferably 12 v / v% or less, and even more preferably 10 v / v% or less.
The alcohol content of the high-alcohol 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 densitometer / gas chromatograph analysis method).

(Brandy flavor)
The high alcoholic beverage according to the present embodiment contains a brandy flavor.
The brandy flavor is a flavor (fragrance) that imparts a brandy-like scent, and is a flavor containing ethyl laurate.
This brandy flavor reduces the harsh flavor peculiar to high alcohol by containing it in a very small amount in a high alcohol beverage. In addition, this brandy flavor surprisingly enhances the refreshing sensation with the thick alcoholic flavor and its own flavor with reduced flavor stinging as described above. It should be noted that this effect is considered to be an effect that cannot be exhibited in a low-alcohol beverage in which the flavor of alcohol is not strong (an effect peculiar to a high-alcohol beverage).
Japanese Patent Application Laid-Open No. 2007-82491 discloses that the sweetness of a high-sweetness sweetener is improved like sucrose by adding a liqueur-based flavor to a beverage containing no alcohol. Clearly different from the effect.

The brandy flavor content is preferably 0.001 w / v% or more, more preferably 0.003 w / v% or more, and even more preferably 0.004 w / v% or more. When the content of the brandy flavor is equal to or higher than a predetermined value, the harsh flavor of alcohol is reduced and the refreshing feeling is enhanced.
The brandy flavor content is preferably 0.015 w / v% or less, more preferably 0.012 w / v% or less, still more preferably 0.008 w / v% or less. When the content of the brandy flavor is not more than a predetermined value, it is possible to avoid a situation in which the flavor of the brandy flavor itself comes to the fore.

(Ratio of brandy flavor content to alcohol content)
When the alcohol content of the high-alcohol beverage is Xv / v% and the brandy flavor content is Yw / v%, it is preferable to satisfy the following requirements.
Y / X × 1000 is preferably 0.10 or more, more preferably 0.30 or more, and further preferably 0.40 or more. When Y / X × 1000 is at least a predetermined value, the effect of reducing the piercing flavor of alcohol and the effect of enhancing the refreshing feeling can be more reliably exhibited.
Y / X × 1000 is preferably 2.00 or less, more preferably 1.00 or less, and even more preferably 0.80 or less. By setting Y / X × 1000 to a predetermined value or less, it is possible to avoid a situation in which the flavor of the brandy flavor itself comes to the fore.

(Brandy flavor: ethyl laurate)
The brandy flavor contains ethyl laurate. And this ethyl laurate constitutes a part of the aroma of brandy flavor.
Therefore, the content of ethyl laurate derived from brandy flavor can be used as an index instead of the content of brandy flavor.

The content of ethyl laurate derived from brandy flavor is preferably 0.003 mg / L or more, more preferably 0.005 mg / L or more, still more preferably 0.015 mg / L or more. When the content of ethyl laurate derived from brandy flavor is at least a predetermined value, the harsh flavor of alcohol is reduced and the refreshing feeling is enhanced.
The content of ethyl laurate derived from brandy flavor is preferably 0.05 mg / L or less, more preferably 0.04 mg / L or less, still more preferably 0.03 mg / L or less. When the content of ethyl laurate derived from the brandy flavor is not more than a predetermined value, it is possible to avoid the situation where the flavor of the brandy flavor itself comes to the fore.
The content of ethyl laurate derived from the brandy flavor of the high alcoholic beverage can be calculated from the amount of the brandy flavor added and the content ratio of ethyl laurate contained in the brandy flavor.

(Ratio of content of ethyl laurate derived from brandy flavor to alcohol content)
When the alcohol content of the high-alcohol beverage is Xv / v% and the content of ethyl laurate derived from brandy flavor is Zmg / L, it is preferable to satisfy the following requirements.
Z / X is preferably 0.0003 or more, more preferably 0.001 or more, and even more preferably 0.0015 or more. When Z / X is at least a predetermined value, the effect of reducing the piercing flavor of alcohol and the effect of enhancing the refreshing feeling can be more reliably exhibited.
Z / X is preferably 0.007 or less, more preferably 0.005 or less, and even more preferably 0.004 or less. By setting Z / X to a predetermined value or less, it is possible to avoid a situation in which the flavor of the brandy flavor itself comes to the fore.

(Extract)
The high alcoholic beverage according to this embodiment may contain an extract.
The extract is a non-volatile component contained in the beverage. The extract content is the number of grams of the non-volatile component contained in the original capacity of 100 cubic centimeters at a temperature of 15 degrees (Article 3 of the Liquor Tax Law).
If the value of this extract is high, the high alcoholic beverage may be affected by the flavor based on the extract, and the refreshing feeling may be reduced.

The extract content is preferably less than 2 w / v% (degrees), more preferably less than 1.5 w / v%, still more preferably less than 1 w / v%. When the extract content is less than a predetermined value, the influence of the flavor based on the extract can be reduced, and the situation where the refreshing feeling is reduced can be avoided.
Although the lower limit of the extract content is not particularly limited, for example, 0.1 w / v% or more is preferable, and 0.4 w / v% or more is more preferable.
The extract content of high-alcohol beverages is, for example, a value calculated by measuring the specific gravity (sake degree) and alcohol content in accordance with the analysis method prescribed by the National Tax Agency of Japan, that is, in a 100 cubic centimeter original capacity at a temperature of 15 ° C. It can be measured based on the number of grams (g / 100 cm ³ ) of the non-volatile component contained in.

(Carbohydrate)
The high-alcohol beverage according to the present embodiment may contain sugar.
Carbohydrates are carbohydrates minus dietary fiber, specifically by subtracting the amount of protein, lipids, dietary fiber, ash, alcohol, and water from the total weight of the high-alcohol beverage. Can be calculated.
Similar to the above-mentioned extract, if a large amount of sugar is contained in the beverage, the flavor based on the sugar may be affected and the refreshing feeling may be reduced.

The sugar content is preferably less than 2 w / v%, more preferably less than 1.5 w / v%, more preferably less than 1.3 w / v%, still more preferably less than 1 w / v%. When the sugar content is less than a predetermined value, the influence of the flavor based on the sugar can be reduced, and the situation where the refreshing feeling is reduced can be avoided.
Although the lower limit of the sugar content is not particularly limited, for example, 0.1 w / v% or more is preferable, and 0.4 w / v% or more is more preferable.

(Fruit flavor)
A fruit flavor is a flavor that gives a fruit-like scent.
Examples of the fruit flavor include fragrances of various fruits. For example, lemon, citrus, grapefruit, orange, lime, yuzu, kabosu, sudachi, which are flavors suitable for the effect of enhancing the refreshing feeling of the present invention. Citrus fruit flavors such as seeker (hirami lemon), kinkan, and citron are preferred, with lemon flavor being more preferred.
The content of the fruit flavor is not particularly limited, but may be, for example, 0.01 w / v% or more, 0.05 w / v% or more, or 3.0 w / v% or less. It may be 1.0 w / v% or less.

(Effervescent)
The high alcoholic beverage according to the present embodiment may be non-effervescent or effervescent. Here, foamability in the present embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm ² or more, and non-foamable means that the gas pressure at 20 ° C. is less than 0.5 kg / cm ² . It means that it is.

(others)
When the high-alcohol beverage according to the present embodiment is a chu-hi taste beverage, it may contain fruit juice (juice obtained by squeezing fruit). The fruit from which the fruit juice is derived is not particularly limited, and any fruit that is edible can be used as long as the desired effect of the present invention is not impaired (for example, lemon, citrus, grapefruit, orange, etc.). Citrus fruits such as lime, yuzu, kabosu, sudachi, sequer (hirami lemon), kinkan, and citron can be used).
In addition, the high-alcohol beverage according to the present embodiment is a sweetener, a high-sweetness sweetener, an antioxidant, a flavor, an acidulant, a salt, a food, which is usually blended as a beverage within a range that does not impair the desired effect of the present invention. Fibers and the like (hereinafter, appropriately referred to as "additives") can also be added. 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, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monerin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of 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.
Then, as each of the above-mentioned raw materials, those generally commercially available can be used.
The high-alcohol beverage according to the present embodiment may not contain rum (distilled liquor obtained by fermenting molasses or squeezed juice of sugar cane), and may contain milk (milk, processed milk, milk beverage, etc.). It may be a mode that does not contain a food or drink using milk of a mammal, or a mode that does not contain egg yolk.

As described above, the high-alcohol beverage according to the present embodiment has an alcohol content of a predetermined value or more, a brandy flavor content within a predetermined range, and an extract content of less than a predetermined value. The savory flavor is reduced and the refreshing feeling is enhanced.

[Containerized high-alcohol beverage]
The high-alcohol beverage according to the present embodiment can be provided in various containers. By filling various containers with high-alcohol beverages, it is possible to suitably prevent quality deterioration due to long-term storage.
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.

[Manufacturing method of high alcoholic beverages]
Next, a method for producing a high-alcohol beverage according to the present embodiment will be described.
The method for producing a high alcoholic beverage according to the present embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, alcohol such as alcohol for raw materials, brandy flavor, fruit flavor, 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 alcohol content, brandy flavor content, extract content, saccharide content 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 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 in the equipment generally used for producing RTD beverages and the like.

As described above, the method for producing a high-alcohol beverage according to the present embodiment includes a step of setting the alcohol content to a predetermined value or more, the brandy flavor content to a predetermined range, and the extract content to a predetermined value or less. Therefore, it is possible to produce a high-alcohol beverage having a reduced piercing flavor and an enhanced refreshing feeling.

(How to improve the flavor of high-alcohol beverages)
Next, a method for improving the flavor of the high-alcohol beverage according to the present embodiment will be described.
The method for improving the flavor of a high-alcohol beverage according to the present embodiment is piercing by setting the alcohol content of the high-alcohol beverage to a predetermined value or more, the brandy flavor content to a predetermined range, and the extract content to a predetermined value or less. This is a method of reducing the flavor and enhancing the refreshing feeling.
The content and the like of each component are the same as those described in the above-mentioned "high alcoholic beverage".

As described above, in the method for improving the flavor of a fruit juice-containing high-alcohol beverage according to the present embodiment, the alcohol content is set to a predetermined value or more, the brandy flavor content is set within a predetermined range, and the extract content is set to a predetermined value or less. Therefore, it is possible to reduce the piercing flavor of high-alcohol beverages and enhance the refreshing feeling.

<< Example 1 >>
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]
A sample was prepared by mixing alcohol for raw materials, brandy flavor, lemon flavor (sample 4-2 only), fructose-glucose liquid sugar, acidulant, water, and carbonated water so as to have the contents shown in the table.
The gas pressure of the sample at 20 ° C. was 2.0 kg / cm ² , and the content of the acidulant was constant. For samples 3-1 to 3-4, the content of fructose-glucose liquid sugar was changed in order to confirm the effect of the extract content, but the content of fructose-glucose liquid sugar of the other samples was kept constant. ..

[contents of the test]
For each sample produced by the above method, 6 trained and discriminating panels performed "clean feeling", "body feeling", "stinging flavor of alcohol", and "comprehensive evaluation" according to the following evaluation criteria. Was scored independently on a 5-point scale of -2, -1, 0, +1, and +2, and the average value was calculated.
All evaluations were made by drinking a sample.

(Clean feeling: evaluation criteria)
Regarding the evaluation of the refreshing feeling, the overall feeling when drinking the sample is +2 points for "very strong refreshing feeling", 0 points for "neither", and "very weak refreshing feeling". The case was evaluated as -2 points on a 5-point scale. The higher the score, the stronger the feeling of cleanliness, and it can be judged that it is preferable.

(Body feeling: evaluation criteria)
Regarding the evaluation of the body feeling, the case of "very strong body feeling" was evaluated as +2 points, the case of "neither" was evaluated as 0 points, and the case of "very weak body feeling" was evaluated as -2 points. The higher the score, the stronger the body feeling, and it can be judged that it is preferable.

(Stinging flavor of alcohol: evaluation criteria)
Regarding the evaluation of the piercing flavor of alcohol, "the piercing flavor of alcohol is very strong" is +2 points, "neither" is 0 points, and "the piercing flavor of alcohol is very weak". The case was rated as -2 points on a 5-point scale. The piercing flavor of alcohol is reduced as the score is lower, and it can be judged to be preferable.

(Comprehensive evaluation: evaluation criteria)
Regarding the overall evaluation, "very good (very suitable) as a chu-hi taste beverage" is +2 points, "neither" is 0 points, and "very bad as a chu-hi taste beverage (very unsuitable)". ) ”Was evaluated on a 5-point scale with -2 points. As for the comprehensive evaluation, the higher the score, the more suitable the flavor of the chu-hi taste beverage, and it can be judged that it is preferable.

Tables 1 to 4 show the compounding values and theoretical values of each sample, and show the results of each evaluation. The compounding value in the table is the amount of each raw material actually compounded, and the theoretical value is the content (or index) of each component in the final product calculated from the compounding value or the like.
The content of "ethyl laurate" in the table was calculated by measuring the content of ethyl laurate in the brandy flavor used using a gas chromatography mass spectrum and calculating the content of ethyl laurate in the sample. The value is the content of ethyl laurate derived from the brandy flavor.

(Examination of results)
From the results of Samples 1-1 and 1-2, it was confirmed that by incorporating the brandy flavor into the high-alcohol beverage, the piercing flavor of alcohol was reduced and the refreshing feeling was enhanced. In addition, it was confirmed that the overall evaluation was improved by adding the brandy flavor to the high-alcohol beverage.

From the results of Samples 2-1 to 2-6, it was confirmed that when the content of brandy flavor in the high-alcohol beverage is within the predetermined range, the piercing flavor of alcohol is reduced and the refreshing feeling is enhanced. .. In addition, it was confirmed that when the brandy flavor content in the high-alcohol beverage was within the predetermined range, the body feeling was enhanced and the overall evaluation was also improved.

From the results of Samples 3-1 to 3-4, when the extract content in a high-alcohol beverage is less than a predetermined value, it is possible to exert an effect of enhancing the refreshing feeling while exerting an effect of reducing the piercing flavor of alcohol. Was confirmed.
In addition, although the extract content of sample 3-1 was low and the score of the piercing flavor of alcohol was slightly increased, it was within an acceptable range.

From the results of Samples 4-1 and 4-2, it was confirmed that even if a fruit flavor (lemon flavor) was added to the high-alcohol beverage, the desired effect could be exhibited and the refreshing feeling was enhanced.

<< Example 2 >>
Next, the present invention will be described by exemplifying an example that satisfies the requirements of the present invention and a comparative example that does not satisfy the requirements of the present invention when the alcohol content is changed from the first embodiment.

[Preparation of sample]
A sample was prepared by mixing alcohol for raw materials, brandy flavor, lemon flavor (sample 7-2 only), fructose-glucose liquid sugar, acidulant, water, and carbonated water so as to have the contents shown in the table.
The gas pressure of the sample at 20 ° C. was 2.0 kg / cm ² , and the content of the acidulant was constant. For samples 6-1 to 6-4, the content of fructose-glucose liquid sugar was changed in order to confirm the effect of the extract content, but the content of fructose-glucose liquid sugar of the other samples was kept constant. ..

[contents of the test]
For each sample produced by the above method, seven trained and discriminating panels performed "clean feeling", "body feeling", "stinging flavor of alcohol", according to the same evaluation criteria as in Example 1. The "comprehensive evaluation" was scored independently on a five-point scale of -2, -1, 0, +1, and +2, and the average value was calculated.
All evaluations were made by drinking a sample.

Tables 5 to 7 show the compounding values and theoretical values of each sample, and show the results of each evaluation. The compounding value in the table is the amount of each raw material actually compounded, and the theoretical value is the content (or index) of each component in the final product calculated from the compounding value or the like.
The content of "ethyl laurate" in the table was calculated by measuring the content of ethyl laurate in the brandy flavor used using a gas chromatography mass spectrum and calculating the content of ethyl laurate in the sample. The value is the content of ethyl laurate derived from the brandy flavor.

(Examination of results)
From the results of Samples 5-1 to 5-6, it was confirmed that when the content of brandy flavor in the high-alcohol beverage is within the predetermined range, the piercing flavor of alcohol is reduced and the refreshing feeling is enhanced. .. It was also confirmed that when the brandy flavor content in the high-alcohol beverage was within the predetermined range, the body feeling was enhanced and the overall evaluation was also improved.
Comparing the results of Samples 5-1 to 5-6 and the results of Samples 2-1 to 2-6 of Example 1, although there is a difference in the score based on the alcohol content, the same tendency ( When the brandy flavor was within the specified range, the score of refreshing feeling was high, the score of the piercing flavor of alcohol was low, and the overall evaluation was also high). That is, it was confirmed that the desired effect can be exhibited even if the alcohol content is higher than the value of Example 1.

From the results of Samples 6-1 to 6-4, when the extract content in a high-alcohol beverage is less than a predetermined value, it is possible to exert an effect of enhancing the refreshing feeling while exerting an effect of reducing the piercing flavor of alcohol. Was confirmed.
In addition, although the sample 6-1 has a low extract content and a high score of the piercing flavor of alcohol, the score of the sample 5-1 (a sample having a different value of the extract content but does not contain the brandy flavor). Since it is low compared to the above, it was judged that the effect of reducing the spicy flavor of alcohol could be exhibited.

From the results of Samples 7-1 and 7-2, it is possible that even if a fruit flavor (lemon flavor) is added to a high-alcohol beverage, not only the desired effect can be exhibited, but also more favorable results are obtained for each evaluation. It could be confirmed.

Claims (5)

Alcohol content is 7v / v% or more,
It contains a brandy flavor, and the content of ethyl laurate derived from the brandy flavor is 0.003 to 0.05 mg / L.
A high alcoholic beverage with an extract content of less than 2 w / v%. The high alcohol according to claim 1 , wherein the Z / X is 0.0003 to 0.007 when the alcohol content is Xv / v% and the content of ethyl laurate derived from the brandy flavor is Zmg / L. Beverage. The high-alcohol beverage according to claim 1 or 2 , wherein the alcohol contained is one or more of vodka and alcohol for raw materials. A step in which the alcohol content is 7 v / v% or more, the brandy flavor is contained, the content of ethyl laurate derived from the brandy flavor is 0.003 to 0.05 mg / L , and the extract content is less than 2 w / v%. A method for producing a high alcoholic beverage including. It is a flavor improvement method that reduces the piercing flavor of high-alcohol beverages and enhances the refreshing feeling.
The alcohol content of the high-alcohol beverage is 7 v / v% or more, the brandy flavor is contained, the content of ethyl laurate derived from the brandy flavor is 0.003 to 0.05 mg / L , and the extract content is 2 w / v. How to improve the flavor of high-alcohol beverages with less than%.