WO2019239793A1

WO2019239793A1 - High-alcohol beverage, method for producing high-alcohol beverage, and method for improving flavor of high-alcohol beverage

Info

Publication number: WO2019239793A1
Application number: PCT/JP2019/019753
Authority: WO
Inventors: 淳哉坂口; 齋藤　浩二
Original assignee: サッポロビール株式会社
Priority date: 2018-06-15
Filing date: 2019-05-17
Publication date: 2019-12-19
Also published as: JPWO2019239793A1; KR20200137011A; TWI706033B; TW202000887A; JP7044876B2; CN112771145A

Abstract

The present invention addresses the problem of providing a high-alcohol beverage having reduced harshness and an enhanced feeling of refreshment, a method for producing a high-alcohol beverage, and a method for improving the flavor of a high-alcohol beverage. The high-alcohol beverage according to the present invention has an alcohol content of 7 v/v% or higher, a brandy flavor content of 0.001-0.015 w/v%, and an extract content of less than 2 w/v%. In addition, the method for producing a high-alcohol beverage according to the present invention includes a step for setting the alcohol content to 7 v/v% or higher, the brandy flavor content to 0.001-0.015 w/v%, and the extract content to less than 2 w/v%.

Description

High alcohol beverage, method for producing high alcohol beverage, and method for improving flavor of high alcohol beverage

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

Among alcoholic beverages, high-alcoholic beverages have a demand from consumers who are strong in liquor and consumers who want to get drunk easily, and thus have gained a certain share in the alcoholic beverage market.
Various researches and developments are underway to create products that better meet market needs for high-alcohol beverages.

For example, regarding a method for producing a high alcoholic beverage, Patent Document 1 discloses that in the process of producing a high alcoholic beverage having an alcohol concentration of 6 to 12 v / v%, an extract of pericarp or flower or herb is contained in the beverage. A method is described in which it is contained in the range of 0.0001 to 1 w / v%.

JP2015-192667A

Since the high alcoholic beverage as described in Patent Document 1 has a high alcohol content, usually, the savory flavor of alcohol is strongly felt.
Here, for example, when a sweetener is added to reduce the savory flavor of the high alcoholic beverage, the clean flavor (clean feeling) expected of the high alcoholic beverage is greatly reduced.
As described above, it has been difficult to achieve both “reduction of the savory flavor of alcohol” and “enhancement of a refreshing feeling” for a high alcoholic beverage.

Therefore, the present invention has a problem of providing a high alcohol beverage, a method for producing a high alcohol beverage, and a method for improving the flavor of a high alcohol beverage, in which a savory flavor is reduced and a refreshing feeling is enhanced. To do.

The above problem can be solved by the following means.
(1) A high alcoholic beverage having an alcohol content of 7 v / v% or more, a brandy flavor content of 0.001 to 0.015 w / v%, and an extract content of less than 2 w / v%.
(2) The high alcohol beverage according to 1 above, wherein Y / X × 1000 is 0.10 to 2.00 when the alcohol content is Xv / v% and the brandy flavor content is Yw / v% .
(3) The alcohol content is 7 v / v% or more, contains a brandy flavor, 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 alcohol drink that is less than%.
(4) When the alcohol content is Xv / v% and the content of ethyl laurate derived from the brandy flavor is Zmg / L, Z / X is 0.0003 to 0.007. High alcohol drink.
(5) The high alcoholic beverage according to any one of 1 to 4, wherein the alcohol to be contained is one or more of vodka and raw material alcohol.
(6) A method for producing a high alcoholic beverage comprising a step of setting the alcohol content to 7 v / v% or more, the brandy flavor content to 0.001 to 0.015 w / v%, and the extract content to less than 2 w / v% .
(7) A flavor improving method for reducing the savory flavor of a high alcoholic beverage and enhancing a refreshing feeling, wherein the alcohol content of the high alcoholic beverage is 7 v / v% or more, and the brandy flavor content is 0.00. A method for improving the flavor of a high-alcohol beverage, comprising 001 to 0.015 w / v% and an extract content of less than 2 w / v%.

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

Hereinafter, the form (this embodiment) for implementing the high alcoholic beverage which concerns on this invention, the manufacturing method of a high alcoholic beverage, and the flavor improvement method of a high alcoholic beverage is demonstrated.

[High alcohol drink]
In the high alcoholic beverage according to the present embodiment, the alcohol content is not less than a predetermined value, the content of the brandy flavor is within a predetermined range, and the content of the extract is less than the predetermined value.
The high alcoholic beverage according to the present embodiment is not particularly limited as long as it is a high alcoholic beverage, and examples thereof include a chuhai taste beverage that exhibits a chuhai-like flavor. In particular, the high-alcohol beverage according to the present embodiment is lemon, mandarin, grapefruit, orange, lime, citron, pumpkin, sudachi, shiquasa (hirami lemon), kumquat, which is a flavor suitable for the effect of enhancing the refreshing feeling of the present invention. It is preferably a citrus fruit chewy beverage such as citron.
Hereinafter, each element which comprises a high alcoholic beverage is demonstrated.

(alcohol)
The high alcoholic beverage according to the present embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, and as long as the effects of the present invention are not hindered, it is not limited to the type, production method, raw material, etc., but whiskey, brandy, spirits (for example, gin, Vodka, spirits such as rum, and alcohol for raw materials), liqueurs, shochu, etc., and sake, sweet fruit wine, beer and other brewed sake can be used. Among these, vodka (barley and rye) Distilled liquor produced by filtering white birch charcoal from cereals, etc.), alcohol for raw materials (distilled liquor with alcohol content exceeding 45 v / v%, distilled from alcohol content) One or more of these are preferred. By using one or more of vodka and raw material alcohol as the alcohol, the effects of the present invention can be further extracted.
In the present specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the high alcoholic beverage according to the present embodiment is preferably 7 v / v% or more, more preferably 7.5 v / v% or more, and even more preferably 8 v / v% or more, It is especially preferable that it is 8.5 v / v% or more. When the alcohol content is equal to or higher than the predetermined value, the above-mentioned problem (savory flavor) is clarified, and by synergistically acting with the brandy flavor described later, the effect of enhancing a refreshing feeling is more certain. Can be.
Although the upper limit of the alcohol content of the high alcoholic beverage according to the present embodiment is not particularly limited, for example, 20 v / v% or less, 18 v / v% or less, 16 v / v% or less, 15 v / v% or less, 13 v / v%. Is preferably less than 12, 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 based on, for example, the National Tax Agency's prescribed analysis method (decree) 3 sake 3-4 alcohol content (vibrating density meter / 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 fragrance, and is a flavor containing ethyl laurate.
This brandy flavor reduces the savory flavor peculiar to high alcohol by containing a very small amount in a high alcohol beverage. In addition, this brandy flavor surprisingly enhances a refreshing feeling due to the thick alcohol flavor and its own flavor with reduced flavor penetration as described above. Note that this effect is considered to be an effect that cannot be exhibited in a low-alcohol beverage that does not have a thick alcohol flavor (an effect specific to a high-alcohol beverage).
JP-A 2007-82491 discloses that the sweetness of a high-intensity sweetener is improved like a sucrose by blending a liqueur flavor with a beverage that does not contain alcohol. The effect is clearly different.

The content of the brandy flavor is preferably 0.001 w / v% or more, more preferably 0.003 w / v% or more, and further preferably 0.004 w / v% or more. When the content of the brandy flavor is a predetermined value or more, the savory flavor of alcohol is reduced and the refreshing feeling is enhanced.
The content of the brandy flavor is preferably 0.015 w / v% or less, more preferably 0.012 w / v% or less, and further 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 out to the front.

(Ratio of brandy flavor content to alcohol content)
When the alcohol content of the high alcoholic beverage is Xv / v% and the content of the brandy flavor is Yw / v%, the following requirements are preferably satisfied.
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 equal to or greater than a predetermined value, the effect of reducing the savory flavor of alcohol and the effect of enhancing a 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. When Y / X × 1000 is equal to or less than a predetermined value, it is possible to avoid a situation in which the flavor of the brandy flavor itself comes out to the front.

(Brandy flavor: ethyl laurate)
The brandy flavor contains Ethyl Laurate. This ethyl laurate constitutes part of the brandy flavor.
Therefore, the content of ethyl laurate derived from the brandy flavor can be used as an index instead of the content of the brandy flavor.

The content of ethyl laurate derived from a brandy flavor is preferably 0.003 mg / L or more, more preferably 0.005 mg / L or more, and further preferably 0.015 mg / L or more. When the content of ethyl laurate derived from the brandy flavor is a predetermined value or more, the savory flavor of alcohol is reduced and the refreshing feeling is enhanced.
The content of brandy flavor-derived ethyl laurate is preferably 0.05 mg / L or less, more preferably 0.04 mg / L or less, and even more preferably 0.03 mg / L or less. When the content of the ethyl laurate derived from the brandy flavor is equal to or less than the predetermined value, it is possible to avoid a situation in which the flavor of the brandy flavor itself appears on the front surface.
In addition, content of the ethyl laurate derived from the brandy flavor of a high alcoholic beverage can be calculated from the addition amount of the brandy flavor and the content ratio of the 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 the brandy flavor is Z mg / L, the following requirements are preferably satisfied.
Z / X is preferably 0.0003 or more, more preferably 0.001 or more, and further preferably 0.0015 or more. When Z / X is equal to or greater than a predetermined value, the effect of reducing the savory flavor of alcohol and the effect of enhancing a refreshing feeling can be more reliably exhibited.
Z / X is preferably 0.007 or less, more preferably 0.005 or less, and still more preferably 0.004 or less. When Z / X is equal to or less than a predetermined value, it is possible to avoid a situation in which the flavor of the brandy flavor itself comes out to the front.

(Extract)
The high alcoholic beverage according to this embodiment may contain an extract.
An extract is a non-volatile component contained in a beverage. The extract content is the number of grams of non-volatile components contained in an original volume of 100 cubic centimeters at a temperature of 15 degrees (Sake Tax Act Article 3).
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%, and even more preferably less than 1 w / v%. When the extract content is less than the predetermined value, the influence of the flavor based on the extract is reduced, and a situation where the refreshing feeling is reduced can be avoided.
The lower limit of the extract content is not particularly limited, but is preferably 0.1 w / v% or more, and more preferably 0.4 w / v% or more.
The extract content of the high alcohol beverage is, for example, a value calculated by measuring the specific gravity (sake degree) and the alcohol degree according to the Japanese National Tax Agency prescribed analysis method, that is, in a raw capacity of 100 cubic centimeters at a temperature of 15 ° C. It can measure based on the gram number (g / 100 cm < ³ >) of the non-volatile component contained in.

(Sugar)
The high alcoholic beverage according to the present embodiment may contain a saccharide.
Carbohydrates are carbohydrates minus dietary fiber, specifically, by subtracting the amount of protein, lipids, dietary fiber, ash, alcohol, and moisture from the total weight of high alcoholic beverages. Can be calculated.
As in the case of the above-described extract, when a large amount of sugar is contained in a beverage, it may be affected by the flavor based on the sugar, 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%, and even more preferably less than 1 w / v%. When the saccharide content is less than the predetermined value, it is possible to reduce the influence of the flavor based on the saccharide and avoid a situation where the refreshing feeling is reduced.
The lower limit of the carbohydrate content is not particularly limited, but is preferably 0.1 w / v% or more, and more preferably 0.4 w / v% or more.

(Fruit flavor)
A fruit flavor is a flavor that imparts a fruity scent.
Examples of the fruit flavor include flavors of various fruits, such as lemon, mandarin, grapefruit, orange, lime, citron, pumpkin, sudachi, which are suitable for the effect of enhancing the refreshing feeling of the present invention. Flavors of citrus fruits such as quasar (Hiramon lemon), kumquat and citron are preferred, and lemon flavor is 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, and 3.0 w / v% or less. It may be 1.0 w / v% or less.

(Foaming)
The high alcoholic beverage according to the present embodiment may be non-foaming or foaming. Here, the foaming property in this embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm ² or more, and the non-foaming property means the gas pressure at 20 ° C. is less than 0.5 kg / cm ^2. It means that.

(Other)
The high alcoholic beverage according to the present embodiment may contain fruit juice (squeezed fruit juice) when it is a chewy beverage. The fruit from which the fruit juice is derived is not particularly limited, and any fruit may be used as long as it is edible (for example, lemon, mandarin, grapefruit, orange, Citrus fruits such as lime, citron, pumpkin, sudachi, sea quasar (hirami lemon), kumquat, citron, etc.).
In addition, the high alcohol beverage according to the present embodiment is a sweetener, a high sweetness sweetener, an antioxidant, a flavor, a sour agent, a salt, a food that is usually blended as a beverage within a range in which the desired effect of the present invention is not inhibited. A fiber or the like (hereinafter referred to as “additive” as appropriate) may 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. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used.
And as for each above-mentioned raw material, what is generally marketed can be used.
The high alcoholic beverage according to the present embodiment may not include rum (distilled liquor fermented with sugarcane molasses or juice), and may be milk (milk, processed milk, milk beverages, and the like). The embodiment may be an embodiment that does not contain a food or drink utilizing the milk of a mammal, or an embodiment that does not contain egg yolk.

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

[Contained high alcoholic beverage]
The high alcoholic beverage according to the present embodiment can be provided in various containers. By filling high-alcohol beverages in various containers, quality deterioration due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.

[Method for producing high alcoholic beverage]
Next, the manufacturing method of the high alcoholic beverage which concerns on this embodiment is demonstrated.
The manufacturing method of the high alcoholic beverage which concerns on this embodiment includes a mixing process and a post-processing process.

In the mixing step, water, alcohol such as raw material alcohol, brandy flavor, fruit flavor, additives and the like are appropriately added to the mixing tank to produce a mixed liquid.
In this mixing step, the raw materials may be mixed and adjusted so that the alcohol content, brandy flavor content, extract content, sugar content, and the like are within the predetermined ranges described above.

In the post-processing step, for example, processes such as filtration, sterilization, addition of carbon dioxide gas, filling into a container, and the like are selectively performed as necessary.
In addition, the filtration process of a post-processing process can be performed with a general filter or a strainer. In addition, the sterilization treatment in the post-treatment process is preferably performed by tube sterilization from the viewpoint of the processing speed and the like, but can be applied without being limited thereto as long as the same treatment can be performed. Moreover, it is preferable that the filling process of a post-processing process is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink. And the order of each process in a post-processing process is not specifically limited.

In addition, each process performed in a mixing process and a post-processing process can be performed with the equipment generally used in order to manufacture RTD drink etc.

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

(Method for improving the flavor of high alcoholic beverages)
Next, the flavor improvement method of the high alcoholic beverage which concerns on this embodiment is demonstrated.
The flavor improving method for a high alcoholic beverage according to the present embodiment is stunning by setting the alcohol content to a predetermined value or higher, the brandy flavor content within a predetermined range, and the extract content below a predetermined value for the high alcoholic beverage. This is a method for reducing the flavor and enhancing the refreshing feeling.
In addition, about content of each component, etc., it is the same as the content demonstrated in above-mentioned "high alcoholic beverage."

As described above, the method for improving the flavor of the fruit juice-containing high alcoholic beverage according to the present embodiment sets the alcohol content to a predetermined value or more, sets the content of the brandy flavor within a predetermined range, and sets the extract content to less than the predetermined value. Therefore, the savory flavor of the high alcoholic beverage can be reduced and the refreshing feeling can be enhanced.

Example 1
Next, the present invention will be described with reference to examples that satisfy the requirements of the present invention and comparative examples that do not.

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

[contents of the test]
For each sample produced by the method described above, 6 trained discriminating panels were given a “clean feeling”, “body feeling”, “savory taste of alcohol”, “overall evaluation” in accordance with the following evaluation criteria. Was scored with an independent score based on a 5-point evaluation of -2, -1, 0, +1, and +2, and the average value was calculated.
All evaluations were made by drinking samples.

(Neat feeling: Evaluation criteria)
As for the evaluation of the refreshing feeling, the overall feeling felt when drinking the sample is +2 points for “very strong feeling”, 0 points for “neither”, and “very weak feeling” The case was evaluated on a 5-point scale with -2. The refreshing feeling is enhanced as the score is higher, and it can be determined that it is preferable.

(Body feeling: Evaluation criteria)
Regarding the evaluation of the body feeling, the evaluation was made on a 5-point scale, with +2 points for “very strong body feeling”, 0 points for “none” and −2 points for “very weak body feeling”. And about a body feeling, it is strengthened, so that a score is high, and it can be judged that it is preferable.

(Savory flavor of alcohol: Evaluation criteria)
Regarding the evaluation of the savory flavor of alcohol, the score is +2 when the savory flavor of alcohol is very strong, 0 when it is “neither”, and the savory flavor of alcohol is very weak. The case was evaluated on a 5-point scale with -2. And about the savory flavor of alcohol, it can be judged that it is reduced, so that a score is low, and preferable.

(Comprehensive evaluation: Evaluation criteria)
As for the overall evaluation, +2 points when “very good (highly suitable) as a chuhe-taste beverage”, 0 points when “neither” is “very good” (very bad) ) ”Was rated on a five-point scale, with -2 points. And about comprehensive evaluation, it can be judged that it is so suitable that it is more preferable as a flavor of a chewy taste drink, so that a score is high.

Tables 1 to 4 show the blended values and theoretical values of each sample, and the results of each evaluation. And the compounding value in a table | surface is the quantity of each raw material actually mix | blended, and a theoretical value is content (or parameter | index) in the final product of each component computed from the compounding value etc.
In addition, the content of “ethyl laurate” in the table means that the content of ethyl laurate in the brandy flavor used was measured using a gas chromatography mass spectrum, and the content of ethyl laurate in the sample was calculated. The value is the content of ethyl laurate derived from brandy flavor.

(Examination of results)
From the results of Samples 1-1 and 1-2, it was confirmed that by adding a brandy flavor to a high alcoholic beverage, the savory flavor of alcohol was reduced and the refreshing feeling was enhanced. Moreover, it has confirmed that comprehensive evaluation was improved by making a high alcoholic beverage contain a brandy flavor.

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

From the results of Samples 3-1 to 3-4, when the extract content in the high alcoholic beverage is less than the predetermined value, the effect of reducing the savory flavor of alcohol can be exhibited while the effect of enhancing the refreshing feeling can be exhibited. Was confirmed.
In Sample 3-1, the extract content was low and the score of the savory flavor of alcohol was slightly increased, but it was within an acceptable range.

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

<< Example 2 >>
Next, in the case where the alcohol content is changed from Example 1, 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.

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

[contents of the test]
For each sample produced by the method described above, 7 discriminated discriminating panels were trained according to the same evaluation criteria as in Example 1, “clean feeling”, “body feeling”, “alcoholic savory flavor”, For "Comprehensive evaluation", independent scores were assigned in a five-step evaluation of -2, -1, 0, +1, +2 points, and the average value was calculated.
All evaluations were made by drinking samples.

Tables 5 to 7 show the blended values and theoretical values of each sample and the results of each evaluation. And the compounding value in a table | surface is the quantity of each raw material actually mix | blended, and a theoretical value is content (or parameter | index) in the final product of each component computed from the compounding value etc.
In addition, the content of “ethyl laurate” in the table means that the content of ethyl laurate in the brandy flavor used was measured using a gas chromatography mass spectrum, and the content of ethyl laurate in the sample was calculated. The value is the content of ethyl laurate derived from brandy flavor.

(Examination of results)
From the results of Samples 5-1 to 5-6, it was confirmed that when the brandy flavor content in the high alcoholic beverage is within the predetermined range, the savory flavor of alcohol is reduced and the refreshing feeling is enhanced. . Moreover, when content of the brandy flavor in the high alcoholic beverage was within a predetermined range, it was confirmed that the body feeling was enhanced and the overall evaluation was improved.
When the results of Samples 5-1 to 5-6 and the results of Samples 2-1 to 2-6 of Example 1 were compared, although there was a difference in scores based on the alcohol content, the same tendency ( When the brandy flavor was within the predetermined range, the clear feeling score increased, the savory alcohol score decreased, and the overall evaluation also increased). That is, it was confirmed that the desired effect could be exhibited even if the alcohol content was further increased from the value of Example 1.

From the results of Samples 6-1 to 6-4, when the extract content in the high alcoholic beverage is less than the predetermined value, the effect of reducing the savory flavor of alcohol can be exhibited while also enhancing the refreshing feeling. Was confirmed.
Note that sample 6-1 has a low extract content and a high alcohol savory flavor score, but sample 5-1 (sample with different extract content but no brandy flavor) Therefore, 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, adding a fruit flavor (lemon flavor) to a high alcoholic beverage can not only achieve the desired effect but also provide more favorable results for each evaluation. It could be confirmed.

Claims

The alcohol content is 7 v / v% or more,
The brandy flavor content is 0.001 to 0.015 w / v%,
A high alcoholic beverage with an extract content of less than 2 w / v%.
2. The high alcoholic beverage according to claim 1, wherein Y / X × 1000 is 0.10 to 2.00 when the alcohol content is Xv / v% and the content of the brandy flavor is Yw / v%.
The alcohol content is 7 v / v% or more,
A brandy flavor, 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 3, wherein 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. Beverages.
The high alcoholic beverage according to any one of claims 1 to 4, wherein the alcohol contained is at least one of vodka and raw material alcohol.
A method for producing a high alcoholic beverage comprising a step of setting the alcohol content to 7 v / v% or more, the brandy flavor content to 0.001 to 0.015 w / v%, and the extract content to less than 2 w / v%.
A flavor improvement method that reduces the savory flavor of high alcoholic beverages and enhances a refreshing feeling,
A method for improving the flavor of a high alcoholic beverage, wherein the alcohol content of the high alcoholic beverage is 7 v / v% or more, the brandy flavor content is 0.001 to 0.015 w / v%, and the extract content is less than 2 w / v%. .