JP2018186770A - Alcoholic beverages that suppress post-sweet taste aversion and methods for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an alcoholic beverage in which after-sweet taste aversion is suppressed.
An alcoholic beverage comprising a high-intensity sweetener, salt, and an edible alcohol, wherein the amount of the high-intensity sweetener added is 0. 0 relative to the total mass of the alcoholic beverage. 0005 mass% or more and 0.08 mass% or less, and the addition amount of the said salt is 0.0011 mass% or more and 0.1 mass% or less with respect to the said alcohol beverage total mass, and / or sweetness degree Is achieved by an alcoholic beverage of 7 or more and 45 or less.
[Selection figure] None

Description

  The present invention relates to an alcoholic beverage in which post-sweet taste aversion is suppressed and a method for producing the same.

  A high-intensity sweetener has an extremely high sweetness compared to sugar (sucrose: sucrose), so it can give high sweetness to foods and drinks by adding a small amount, and calorie is higher than sugar. Therefore, it can be matched with the preferences of health-conscious people.

  However, because of the extremely high degree of sweetness, high sweetness level sweeteners for those who eat and drink beverages containing high sweetness level sweeteners, for example, remain sweet after eating and drinking compared to beverages containing sugar. Or, the so-called aftertaste, such as pulling the back, may be perceived as poor (sweet aftertaste aversion).

  Conventionally, various proposals have been made to eliminate this sweet aftertaste in foods and drinks using high-intensity sweeteners. For example, Patent Document 1 (Japanese Patent Laid-Open No. 2015-1287) proposes a fruit juice drink using a high-intensity sweetener and a citrus-derived essential oil in combination. Patent Document 2 (Japanese Patent Application Laid-Open No. 2017-42175) proposes a method for improving the sweetness aftertaste of a high-intensity sweetener by adding potassium glutamate to the high-intensity sweetener. Yes.

  However, an alcoholic beverage and a method for producing the same that have sufficiently improved aftertaste sweetness by high-intensity sweeteners have not been proposed.

  Therefore, there is still a strong demand for the development of a rich and rich alcoholic beverage and a method for producing the same, which suppresses sweet taste after taste due to a high-intensity sweetener.

Japanese Patent Laying-Open No. 2015-1287 JP 2017-42175

  The present inventors have recently focused on adjusting the addition amount of salt, adjusting the range of the sweetness level, or adjusting the addition amount of a high-intensity sweetener in an alcoholic beverage containing a high-intensity sweetener, In addition, the sweetness level is within a specific numerical range, or a high-intensity sweetener is added in a specific amount, while maintaining a high sweetness level with a high-intensity sweetener and significantly reducing aftertaste due to high sweetness. The knowledge that it can suppress was obtained. Therefore, the present invention has been made based on such knowledge.

Accordingly, aspects of the present invention are as follows.
[1] An alcoholic beverage,
Comprising high intensity sweetener, salt and edible alcohol,
The addition amount of the salt is 0.0011% by mass to 0.1% by mass with respect to the total mass of the alcoholic beverage,
The amount of the high-intensity sweetener added is 0.0005% by mass or more and 0.008% by mass or less with respect to the total mass of the alcoholic beverage, and / or
An alcoholic beverage having a sweetness level of 7 or more and 45 or less.
[2] The alcoholic beverage according to [1], wherein the high-intensity sweetener is one or a mixture of two or more selected from the group consisting of sucralose, aspartame, acesulfame potassium, and stevioside.
[3] The salt is sodium chloride, or
The alcoholic beverage according to [1] or [2], which is a mixture of the sodium chloride and at least one selected from the group consisting of potassium chloride, magnesium chloride, and calcium chloride.
[4] The alcoholic beverage according to any one of [1] to [3], wherein the extract content is 6 degrees or more.
[5] [1] to [4] further comprising one or a mixture of two or more selected from the group consisting of fruit soaked liquor, fruit juice, vegetable juice, fruit extract, vegetable extract and plant extract ] The alcoholic beverage as described in any one of.
[6] The amount of the fruit soaked liquor, the fruit juice, the vegetable juice, the fruit extract, the vegetable extract, and the plant extract is 0.5% by mass or more based on the total mass of the alcoholic beverage. The alcoholic beverage according to [5], which is 99% by mass or less.
[7] The alcoholic beverage according to [5] or [6], wherein the fruit soaked liquor is plum wine.
[8] The alcoholic beverage according to any one of [5] to [7], wherein the fruit juice is plum fruit juice and the fruit extract is a plum extract.
[9] The alcoholic beverage according to any one of [1] to [8], wherein the alcohol content is 3% or more and 50% or less.
[10] A method for producing an alcoholic beverage,
Mix edible alcohol, high-intensity sweetener, and salt,
The salt is added in an amount of 0.0011% by mass to 0.1% by mass with respect to the total mass of the alcoholic beverage,
The high-intensity sweetener is added in an amount of 0.0005% by mass or more and 0.008% by mass or less based on the total mass of the alcoholic beverage, and / or
A method for producing an alcoholic beverage, comprising adjusting a sweetness degree to 7 or more and 45 or less.

  According to the present invention, the post-sweet taste aversion caused by the addition of a high-intensity sweetener can be achieved by adding salt in a specific amount and setting the sweetness to a specific numerical value range or adding a high-intensity sweetener in a specific amount. It is possible to suppress at a high level, that is, to enhance the sharpness of the aftertaste, and as a result, to provide an alcoholic beverage that has a refreshing aftertaste, a refreshing, rich and rich original flavor. it can. Moreover, in alcoholic beverages, the degree of freedom of use of high-intensity sweeteners will be widened.

[Definition]
(After-sweet taste aversion)

  “Sweet after taste aversion” means that sweetness is felt when drinking a beverage containing a high-intensity sweetener (including sugar), and then the sweetness does not disappear instantaneously (for example, an individual Depending on the difference, it is about 10 seconds to 1 minute). Specifically, after drinking an alcoholic beverage, it means that the sweetness (sweetness) stays in the oral cavity for a certain period of time, and the disgust is felt due to this stay. “Sweet after taste aversion” is also referred to as poor aftertaste (sweetness). “Kire of aftertaste” is an indicator that sweetness is felt when an alcoholic beverage is drunk, and thereafter the sweetness disappears instantaneously.

(Sweetness)
“Sweetness” is a numerical value determined by a ratio of a concentration showing a sweetness intensity equivalent to a specific concentration of sucrose using sucrose as a standard substance or a ratio with a threshold value of sucrose obtained under the same other conditions. Specifically, when the sweetness level of a specific concentration of sucrose is set to “1”, it can be expressed as a sweetness level value of the substance to be measured under the same measurement conditions. The sweetness level of the target substance can be expressed as “1”. Specifically, when the sweetness degree of the substance A is “10”, the sweetness intensity of the sucrose having a specific concentration and the substance A having a concentration of 1/10 is equivalent.

(Alcoholic beverage)
“Alcoholic beverages” are defined as “beverages with alcohol once or more” by the Liquor Tax Law, and are treated as food by the Food Sanitation Law and are subject to the law. As defined in the Liquor Tax Law, the “alcohol content” means the volume of ethyl alcohol contained in the original capacity at a temperature of fifteen degrees. “Alcohol content” is a percentage of the volume concentration of ethyl alcohol with respect to an alcoholic beverage expressed as a percentage (%).

(Extract)
The term “extract” refers to the number of grams (g / 100 cm ³ ) of non-volatile components contained in an original volume of 100 cubic centimeters at a temperature of 15 ° C., as defined in the liquor tax law.

[Alcoholic beverages that suppress post-sweet taste aversion]
The alcoholic beverage according to the present invention basically comprises a high intensity sweetener, salt and edible alcohol. The alcoholic beverage in the present invention is used as liqueur, strawberry high, cocktail, sparkling liquor and the like.

(Salt)
In this invention, the addition amount of salt is 0.0011 mass% or more with respect to the alcohol beverage total mass, Preferably it is 0.0015 mass% or more, More preferably, it is 0.002. The upper limit is 0.1% by mass or less, preferably 0.075% by mass or less, and more preferably 0.05% by mass or less.

  By adding salt, it is possible to significantly suppress or instantly eliminate post-sweet taste aversion caused by the addition of a high-intensity sweetener (optionally sugars). And by adding with the addition amount in the said range, while having a refreshing aftertaste, while providing a refreshing alcoholic beverage, the freedom degree of use of a high sweetness degree sweetener spreads in alcoholic beverage preference goods. It will be.

  Sodium chloride is an edible salt (as defined in the edible salt fair competition code), the main component is sodium chloride, and in the present invention, sodium chloride, and potassium chloride, magnesium chloride, and calcium chloride. It may be one or a mixture of two selected from the group consisting of: In the present invention, sodium chloride is preferably used.

(High intensity sweetener)
In the present invention, the addition amount of the high-intensity sweetener has a lower limit of 0.0005% by mass or more, preferably 0.00075% by mass or more, and more preferably, based on the total mass of the alcoholic beverage. Is 0.001% by mass or more, and the upper limit is 0.008% by mass or less, preferably 0.006% by mass or less, and more preferably 0.005% by mass or less.

  The high-intensity sweetener can be added in an addition amount within the above range, and high sweetness can be imparted to the alcoholic beverage. As a result, the degree of freedom of use of the high-intensity sweetener is expanded. In addition, preferably, combined with the addition amount of salt and / or the sweetness level, post-sweet taste aversion due to the addition of a high-sweetness sweetener can be significantly suppressed (or eliminated).

  Examples of the high-intensity sweetener include glycoside sweeteners such as stevioside (sweetness 150), glycyrrhizin (sweetness 300), thaumatin (sweetness 2000), monelin (sweetness 3000); and aspartame (sweetness 200). ), Neotame (sweetness 10000), and other amino acid sweeteners; saccharin sodium (sweetness 500), cyclamate (sodium cyclamate) (sweetness 30-80), acesulfame potassium (sweetness 200), sucralose (sweetness 600) And other sweeteners such as: and one or a mixture of two or more thereof. In the present invention, one or a mixture of two or more selected from the group consisting of sucralose, aspartame, acesulfame potassium, and stevioside is preferable, and sucralose is more preferable.

(Sweetness)
In this invention, the sweetness degree in alcoholic beverages has a lower limit of 7 or more, preferably 10 or more, more preferably 20 or more, and an upper limit of 45 or less, preferably 40 or less. Yes, more preferably 35 or less.

  By making the sweetness level within the above numerical range, combined with the addition amount of salt and the addition amount of high-intensity sweetener, the post-sweet taste aversion due to the addition of high-intensity sweetener is significantly suppressed or disappeared instantaneously. Can be made. By setting the sweetness within the above range, the aftertaste is refreshing and a refreshing alcoholic beverage can be provided, and the degree of freedom of use of the high-intensity sweetener is widened in alcoholic beverage preference products. .

(Edible alcohol)
In the present invention, it contains edible alcohol, and preferably the lower limit of the edible alcohol content is 3% or more, preferably 5% or more, more preferably 10% as the alcohol content. The upper limit is 50% or less, preferably 25% or less, and more preferably 19% or less.

  Edible alcohol is also referred to as brewed alcohol, and is alcohol that has been fermented and distilled from a starchy substance or a sugar-containing substance as a raw material ("Standard for labeling the quality of manufacturing method of sake"). Edible alcohols include those that are hydrated to reduce the alcohol-containing concentration. Alternatively, the brewed liquor may be produced first, and then the produced brewed liquor may be used as a raw material as edible alcohol. Furthermore, as one or a mixture of two or more of the group consisting of alcohol for raw materials (neutral spirits made from molasses, grain spirits made from grains, etc.); and distilled liquor (gin, vodka, brandy, shochu, etc.) Can be used. A colorless and transparent distilled liquor is preferred.

(Extract)
The alcoholic beverage according to the present invention has an extract content of 6 degrees or more, preferably 10 degrees or more, and more preferably 15 degrees or more.

  When the content of the extract is within the above range, the aftertaste is refreshing and a refreshing alcoholic beverage can be provided. Will spread.

(Fruit soup)
The alcoholic beverage according to the present invention further comprises one or a mixture of two or more selected from the group consisting of fruit soaked liquor, fruit juice, vegetable juice, fruit extract, vegetable extract and plant extract, preferably It can comprise fruit soaked liquor. Thereby, it is possible to provide alcoholic beverages that match various tastes. These may be obtained by adjusting and manufacturing them themselves, or may be purchased as consigned production products or commercial products.

<Fruit soup>
Fruit soaked liquor is a fruit soaked in edible alcohol (ethanol) for a certain period of time.

  Fruits are roughly classified into deciduous fruit trees, evergreen fruit trees, and tropical fruit trees. For example, fruits such as apples, pears, quince, chrysanthemum, quince, quince, quince, juneberry and syphoba; , American cherry, Sumire cherry, Peach, Plum, etc .; Fig, Oyster, Cassis, Raspberry, Kiwifruit, Olive, Loquat, Dormouse, Mulberry, Cranberry, Cowberry, Pomegranate, Salna, Sea buckthorn, Currant, Lotus cup, Bilberry Other fruit trees such as grapes, blueberries and raspberries; Citrus fruit trees belonging to the citrus genus, kumquat genus, karatachi genus of citrus (eg mandarin orange, grapefruit); and tropical fruits, mango, papaya, dragon fruit Tropical fruit tree; It is.

  In the present invention, it is preferable to use plum fruit soaked sake (plum wine). Although it does not specifically limit as a ume (ume) of raw material, For example, Minamitaka, an old castle, Tsujijuku, an orange high, Rooster, Togoro, Shirakaga, a sword tip, musk, etc. are mentioned.

  The edible alcohol for the fruit soaked liquor may be the same as described above. The alcohol content of edible ethanol can be determined freely as appropriate, and may be, for example, about 10 v / v% or more and less than 60 v / v%.

  The fruit soaked liquor is soaked in edible alcohol, with the washed fruit (which may be unripe, fully ripe, or ripened) as it is, or frozen, ground, ground, or cut. It's okay. The soaking time can be appropriately determined according to the variety or amount of fruit, the amount of edible ethanol and its alcohol content, and the type or amount of sugar to be added.

<Fruit juice or vegetable juice>
The fruit juice or vegetable juice is obtained by squeezing the fruit or vegetable, and may be in any form such as concentration and concentration reduction. In the present invention, plum fruit juice is preferably used as the fruit juice.

<Extract>
The fruit extract, vegetable extract and plant extract can be obtained by a general extraction method. For example, raw materials (fruit, vegetables or plant leaves, stems, roots, etc.) can be obtained by pressing, solvent such as ethanol. The extraction can be performed by an extraction method, an oil / fat (warm osmosis or cold osmosis) adsorption method, a supercritical extraction method, and the like. When used for food and drink, extract it based on the guidelines of the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency and the Food Sanitation Law. In the present invention, plum fruit extract is preferably used as the fruit extract.

<Addition amount>
The amount of addition of the fruit soaked liquor, fruit juice, vegetable juice, fruit extract, vegetable extract, and plant extract is 0.5% by mass or more, preferably 3% by mass with respect to the total mass of the alcoholic beverage. % Or more, more preferably 5% by mass or more, and the upper limit is 99% by mass or less, preferably 50% by mass or less, and more preferably 30% by mass or less.

(Optional component)
In the present invention, in each step, as optional components, pigments, fragrances, sweeteners, acidulants, pH adjusters, antioxidants, preservatives, vitamins, umami ingredients, dietary fibers, stabilizers, emulsifiers There may be a further step of adding. As optional components, those specified in the guidelines established by the Ministry of Health, Labor and Welfare and the Consumer Affairs Agency and related laws and regulations (Food Sanitation Law, etc.) are used.

<sweetener>
Sweeteners include, for example, fructose, sugar, isomerized sugar [eg, 55% fructose glucose liquid sugar (solid content: 75%)], glucose, maltose, sucrose, high fructose liquid sugar, sugar alcohol, oligosaccharide, honey , Natural sweeteners such as sugar cane juice (brown molasses) and syrup.

<Acidulant>
Specific examples of acidulants include adipic acid, citric acid, sodium citrate (tri) sodium, 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 and salts thereof (potassium salt, sodium salt). The sour agent can also be used as a pH adjuster.

<Dye>
Specific examples of the dye include caramel, anthocyanin dye, flavonoid dye, carotenoid dye, quinone dye, porphyrin, diketone dye, betacyanine dye, azaphyrone dye, gardenia dye and the like.

(Contained alcoholic beverage)
According to another preferable aspect, a container-packed alcoholic beverage packed in a container can be proposed. By using a container-packed alcoholic beverage, it is possible to suppress and retain sweet taste after taste in alcoholic beverages and to provide convenience, distribution convenience, storage stability, and quality deterioration prevention of alcoholic beverages.

  The container can be packed in various shapes made of vinyl, plastic, glass, metal, paper, wood, leather, or the like as long as the contents do not leak. According to a more preferred aspect, the container may be provided with a material (for example, a colored or functional film, a metal foil) for blocking light, heat, oxygen, ultraviolet rays, etc. inside and outside the container.

[Method for producing alcoholic beverage with suppressed sweet taste after taste]
The present invention is a method for producing an alcoholic beverage,
Mix edible alcohol, high-intensity sweetener, and salt,
The salt is added in an amount of 0.0011% by mass to 0.1% by mass with respect to the total mass of the alcoholic beverage,
The high-intensity sweetener is added in an amount of 0.0005% by mass or more and 0.008% by mass or less based on the total mass of the alcoholic beverage, and / or
A method for producing an alcoholic beverage comprising adjusting the sweetness to 7 or more and 45 or less is proposed.
It may be the same as that described in the section of [Alcoholic Beverage] except that the raw materials are mixed and the addition amount and the sweetness level are adjusted.

  The contents of the present invention will be described more specifically with reference to the following examples, but the scope of the present invention should not be construed as being limited to the following examples. In addition, the following examples show examples of embodiments of the present invention. However, it should be understood that those skilled in the art can easily implement the entire scope of the present invention by using these examples. .

〔Example〕
Examples and Comparative Examples were prepared according to the following composition table.

(Sweetness)
The “sweetness” was calculated based on the items and values described in Journal of Japan Brewing Association, Vol. 106, No. 12, pp. 818 to 825. As described in the previous [Definition] section, when the sweetness level of a specific concentration of sucrose is set to “1”, it is expressed as the sweetness level value of the substance to be measured under the same measurement conditions. Specifically, it is published in Table 1 described in Journal of Japan Brewing Association Vol. 106, No. 12, page 819. For reference, it is listed below as [Table A]. In the present invention, “isomerized sugar” was subjected to comparative sensation with sucrose at room temperature and calculated as a sweetness level “1”.

[Sensory evaluation test]
By using a panel of 7 people (men and women from the age of 20 to 65) who have food sensory evaluation ability that passed the quality control test in the applicant company, alcoholic beverages of the examples and comparative examples were analyzed at room temperature at the following criteria. The average value was obtained, and the results are shown in the following tables.

[Evaluation Test 1: Salt Addition Amount Variable Evaluation Test]
(Preparation of alcoholic beverage)
According to the composition of [Composition Table 1] below, as shown in [Table 1], an alcoholic beverage was prepared in which only the addition amount of sodium chloride was varied after fixing the addition amount of the high-intensity sweetener and the sweetness degree.

[Composition Table 1]
Plum soaked sake 173 (mL)
(58% alcohol, 1.4% extract)
Isomerized sugar 290 (g)
[55% fructose glucose liquid sugar (solid content 75%)]
Acesulfame K 0.16 (g)
Sucralose 0.02 (g)
Citric acid 9.0 (g)
Salt (NaCl) variable fragrance 1.5 (g)
Water balance
Total 1000 (mL)

(Sweet after taste aversion control evaluation)
About Example and the comparative example, the control example 1 was made into the reference | standard, and it judged based on the following evaluation criteria. In [Table 1], the evaluation and the number of persons are described.
<Evaluation criteria>
Evaluation x: Compared with the control example 1, the aftertaste was poor and clearly remained after.
Evaluation (triangle | delta): Compared with the comparative example 1, the sharpness of aftertaste was equivalent.
Evaluation (circle): Compared with the control example 1, the sharpness of the aftertaste was very good. About the panel (seven persons) that the majority evaluated as “good”, it was judged that there was an effect of improving aftertaste sharpness.

(Deliciousness evaluation)
The control example 1 was defined as a “3” criterion, and a five-step evaluation was performed based on the following evaluation criteria. The results of calculating the average score of the seven panelists are shown in [Table 1]. Compared with the control example 1, it was judged that the higher the average score, the higher the taste.
<Evaluation criteria>
Evaluation point 1: Compared with the control example 1, it is tasteless.
Evaluation point 2: Compared with the control example 1, it is slightly tasteless.
Evaluation point 3: Compared with the control example 1, the taste is equivalent.
Evaluation point 4: Compared with the control example 1, it is delicious.
Evaluation point 5: Compared with the control example 1, it is very delicious.

(Evaluation result 1)
It is understood that when salt is added, aftertaste sharpness is improved, post-sweet taste aversion is significantly improved, and the balance of taste and flavor as a whole alcoholic beverage is favorable. On the other hand, the sharpness of the aftertaste is good when the amount of salt added increases, but when the amount of salt added increases far beyond 0.1% by weight, it becomes salty and the balance of the taste and flavor of the alcoholic beverage as a whole is increased. Showed a tendency to get worse.

[Evaluation Test 2: Sweetness Variable Evaluation Test]
(Preparation of alcoholic beverage)
According to the composition of the following [Composition Table 2], as shown in [Table 2] below, after fixing the addition amount of salt and the addition amount of the high-intensity sweetener, an alcoholic beverage in which only the sweetness level was varied was prepared. .

[Composition Table 2]
Plum soaked sake 173 (mL)
(58% alcohol, 1.4% extract)
Isomerized sugar 290 (g)
[55% fructose glucose liquid sugar (solid content 75%)]
Acesulfame K 0.16 (g)
Sucralose 0.02 (g)
Citric acid 9.0 (g)
Salt 0.1 (g)
Fragrance 1.5 (g)
Water balance
Total 1000 (mL)

(Sweet after taste aversion control evaluation)
About an Example and a comparative example, each control example was made into the reference | standard, and it judged based on the following evaluation criteria. In [Table 2], the evaluation and the number of persons are described.
<Evaluation criteria>
Evaluation x: Compared with the control example, the aftertaste was poor and clearly remained after.
Evaluation (triangle | delta): The sharpness of aftertaste was equivalent compared with the control example.
Evaluation (circle): The sharpness of aftertaste was very good compared with the control example. About the panel (seven persons) that the majority evaluated as “good”, it was judged that there was an effect of improving aftertaste sharpness.

(Deliciousness evaluation)
Each control example was defined as a “3” criterion, and was judged by a five-step evaluation based on the following evaluation criteria. The average score of the seven panelists was calculated, and the higher the average score, the higher the deliciousness compared to each control.
<Evaluation criteria>
Evaluation point 1: It is tasteless compared with the control example.
Evaluation point 2: It is slightly tasteless compared with the control example.
Evaluation point 3: Equivalent taste compared to the control example.
Evaluation point 4: Delicious compared to the control example.
Evaluation point 5: Compared with the control example, it is extremely delicious.

(Evaluation result 2)
By adding salt and setting the sweetness to a specific numerical range, the aftertaste is improved, the sweet taste after taste is significantly improved, and the balance of the taste and flavor of the alcoholic beverage as a whole is preferable. It is understood that it was. When the sweetness level is 50 or more, it becomes too sweet and there is a tendency that the aftertaste cannot be improved only by adding salt. When the sweetness level is 5 or less, the original sweetness does not remain, and thus no improvement effect is seen. Showed a trend.

[Evaluation Test 3: High Sweetness Intensity Sweetener Addition Variable Evaluation Test]
(Preparation of alcoholic beverage)
According to the composition of [Composition Table 3] below, as shown in [Table 3] below, an alcoholic beverage was prepared in which only the addition amount of high-intensity sweetener was varied after fixing the addition amount of salt and sweetness. .

[Composition Table 3]
Plum soaked sake 173 (mL)
(58% alcohol, 1.4% extract)
Isomerized sugar 290 (g)
[55% fructose glucose liquid sugar (solid content 75%)]
Acesulfame K 0.16 (g)
Sucralose variable citric acid 9.0 (g)
Salt 0.1 (g)
Fragrance 1.5 (g)
Water balance
Total 1000 (mL)

(Sweet after taste aversion control evaluation)
About an Example and a comparative example, each control example was made into the reference | standard, and it judged based on the following evaluation criteria. In [Table 3], the evaluation and the number of persons are described.
<Evaluation criteria>
Evaluation x: Compared with the control example, the aftertaste was poor and clearly remained after.
Evaluation (triangle | delta): The sharpness of aftertaste was equivalent compared with the control example.
Evaluation (circle): The sharpness of aftertaste was very good compared with the control example. About the panel (seven persons) that the majority evaluated as “good”, it was judged that there was an effect of improving aftertaste sharpness.

(Deliciousness evaluation)
Each control example was defined as a “3” criterion, and was judged by a five-step evaluation based on the following evaluation criteria. The average score of the seven panelists was calculated, and the higher the average score, the higher the deliciousness compared to each control.
<Evaluation criteria>
Evaluation point 1: It is tasteless compared with the control example.
Evaluation point 2: It is slightly tasteless compared with the control example.
Evaluation point 3: Equivalent taste compared to the control example.
Evaluation point 4: Delicious compared to the control example.
Evaluation point 5: Compared with the control example, it is extremely delicious.

(Evaluation result 3)
By adding salt and making the amount of high-intensity sweetener added within a specific numerical range, the aftertaste is good and significantly improves the sweetness after taste of high-intensity sweetener (sucralose), And it is understood that the balance of taste and flavor as a whole alcoholic beverage was favorable. When the addition amount of the high-intensity sweetener exceeded 0.010% by mass, the tendency to improve the sharpness due to the addition of salt tended to be lower than the after-treatment of the sweetener.

〔Comprehensive evaluation〕
It became clear that an Example provides the sweet taste post-malignant malignant suppression effect and deliciousness in contrast with a comparative example (control example).

Claims (10)

An alcoholic beverage,
Comprising high intensity sweetener, salt and edible alcohol,
The addition amount of the salt is 0.0011% by mass to 0.1% by mass with respect to the total mass of the alcoholic beverage,
The amount of the high-intensity sweetener added is 0.0005% by mass or more and 0.008% by mass or less with respect to the total mass of the alcoholic beverage, and / or
An alcoholic beverage having a sweetness level of 7 or more and 45 or less.   The alcoholic beverage according to claim 1, wherein the high-intensity sweetener is one or a mixture of two or more selected from the group consisting of sucralose, aspartame, acesulfame potassium, and stevioside. The salt is sodium chloride, or
The alcoholic beverage according to claim 1 or 2, wherein the alcoholic beverage is a mixture of the sodium chloride and at least one selected from the group consisting of potassium chloride, magnesium chloride, and calcium chloride.   The alcoholic beverage according to any one of claims 1 to 3, wherein the extract content is 6 degrees or more.   One or two or more types of mixtures further selected from the group which consists of fruit immersion liquor, fruit juice, vegetable juice, a fruit extract, a vegetable extract, and a plant extract are described in any one of Claims 1-4. The alcoholic beverage according to item.   The addition amount of the fruit soaked liquor, the fruit juice, the vegetable juice, the fruit extract, the vegetable extract and the plant extract is 0.5% by mass or more and 99% by mass with respect to the total mass of the alcoholic beverage. The alcoholic beverage according to claim 5, wherein:   The alcoholic beverage according to claim 5 or 6, wherein the fruit soaked liquor is plum wine. The fruit juice is plum fruit juice;
The alcoholic beverage according to any one of claims 5 to 7, wherein the fruit extract is a plum extract.   The alcoholic beverage according to any one of claims 1 to 8, wherein the alcohol content is 3% or more and 50% or less. A method for producing an alcoholic beverage, comprising:
Mix edible alcohol, high-intensity sweetener, and salt,
The salt is added in an amount of 0.0011% by mass to 0.1% by mass with respect to the total mass of the alcoholic beverage,
The high-intensity sweetener is added in an amount of 0.0005% by mass or more and 0.008% by mass or less based on the total mass of the alcoholic beverage, and / or
A method for producing an alcoholic beverage, comprising adjusting a sweetness degree to 7 or more and 45 or less.