JP7724256B2 - Alcoholic beverages - Google Patents

Description

The present invention relates to an alcoholic beverage with an improved alcoholic stimulating sensation and a method for producing such an alcoholic beverage.

In recent years, the alcoholic beverage market has seen the sale of a variety of alcoholic beverages, including sake, wine, beer, shochu, liqueurs, and whiskey, to meet the diverse tastes of consumers. While alcoholic beverages have a pungent flavor inherent to alcohol, brewed beverages such as sake, wine, and beer have a pleasant aftertaste because the pungent flavor of the alcohol itself is masked by the amino acids, peptides, and sugars derived from the raw materials, as well as the complex brewing flavor components produced by microorganisms. Furthermore, shochu, whiskey, brandy, and other beverages are produced by fermenting grains or fruit with yeast, distilling the resulting product, and then storing and aging some of the product in barrels. These beverages have a pleasant aftertaste because the pungent flavor of the alcohol itself is masked by the complex flavor components produced by yeast, as well as the sweet aroma of esters and lignin breakdown products such as vanillin that are formed during storage in barrels.

On the other hand, alcoholic beverages such as chuhai and cocktails are designed for quality through flavoring, primarily using pre-made flavoring ingredients, and unlike alcoholic beverages such as sake, do not undergo the processes of fermentation or barrel storage, and are generally low in amino acids, peptides, sugars, and aroma components produced by microorganisms. As a result, the stimulating sensation caused by alcohol in alcoholic beverages such as chuhai cannot be adequately masked, resulting in a tingling taste that is prominent and does not sufficiently increase consumer preference.

The stimulating sensation of alcohol is an important factor that influences the palatability of alcoholic beverages. While chuhai has traditionally contained around 5% v/v alcohol, in recent years, the alcohol content has tended to increase, making it an urgent task to improve the tingling sensation that alcohol causes. Attempts to reduce the stimulating sensation of alcohol in alcoholic beverages have been made to date, and reported methods include using mangiferin, a polyphenol found in honeybush (Patent Document 1), using yeast extracts containing sodium 5'-inosinate, etc. (Patent Document 2), and using betaine, a type of amino acid (Patent Document 3).

Japanese Patent Application Laid-Open No. 2016-36318 Japanese Patent Application Laid-Open No. 2002-253199 Japanese Patent Application Laid-Open No. 2003-204779

The present invention aims to provide an alcoholic beverage with an improved stimulating sensation derived from alcohol.

As a result of extensive research aimed at solving the above-mentioned problems, the inventors of the present invention have focused on the use of limonene. They have found that the stimulating sensation caused by alcohol can be improved by adjusting the amount of limonene in an alcoholic beverage and further adding glucose, fructose, or sucrose to adjust the specific gravity of the beverage to a specific range depending on the amount added. Based on this finding, the inventors have completed the present invention.

The present invention relates to, but is not limited to, the following:
(1) An alcoholic beverage containing limonene and one or more sugars selected from the group consisting of glucose, fructose, and sucrose,
The beverage has a limonene content of 0.04 to 0.16 mg/L and a specific gravity of 1.015 to 1.032.
(2) The beverage according to (1), having an alcohol content of 3 to 10 v/v%.
(3) A beverage according to (1) or (2) containing fruit juice.
(4) A beverage according to any one of (1) to (3), which is a bottled alcoholic beverage.
(5) A method for producing an alcoholic beverage containing limonene and one or more sugars selected from the group consisting of glucose, fructose, and sucrose,
The above production method includes the steps of adjusting the limonene content to 0.04 to 0.16 mg/L and adjusting the specific gravity of the beverage to 1.015 to 1.032.

The present invention can provide an alcoholic beverage with an improved stimulating sensation derived from alcohol. The present invention is suitable for alcoholic beverages such as chuhai and cocktails, and can effectively improve the stimulating sensation of alcoholic beverages in which the stimulating sensation derived from alcohol cannot normally be sufficiently masked.

One aspect of the present invention is an alcoholic beverage containing limonene and one or more sugars selected from the group consisting of glucose, fructose, and sucrose, wherein the limonene content is 0.04 to 0.16 mg/L and the specific gravity of the beverage is 1.015 to 1.032. By adopting this configuration, it is possible to provide an alcoholic beverage with an improved stimulating sensation derived from alcohol.

In this specification, "alcohol-induced irritation" refers to the tingling sensation felt when alcohol is taken into the mouth. Furthermore, "improving" alcohol-induced irritation means reducing the alcohol-induced irritation so that it is less noticeable.

(limonene)
The alcoholic beverage of the present invention contains limonene. Limonene is a type of monocyclic monoterpene and is a compound represented by the chemical formula C ₁₀ H _16. The limonene may be d-limonene or l-limonene, but d-limonene is preferred. The limonene may be derived from fruit juice or a flavoring.

The limonene content in the alcoholic beverage of the present invention is 0.04 to 0.16 mg/L. By keeping the limonene content within this range, the irritation caused by alcohol can be effectively alleviated. Even if the limonene content exceeds 0.16 mg/L, the irritation caused by alcohol may be alleviated, but the bitterness and astringency caused by limonene tend to become stronger, making the beverage unsuitable for drinking. As long as the limonene content is within the range of 0.04 to 0.16 mg/L, it can be 0.05 mg/L or more, 0.06 mg/L or more, or 0.08 mg/L or more, and can be 0.14 mg/L or less, or 0.12 mg/L or less. Typically, the limonene content in the alcoholic beverage of the present invention is preferably 0.05 to 0.16 mg/L, more preferably 0.06 to 0.16 mg/L, and even more preferably 0.08 to 0.12 mg/L. The limonene content may be measured by any known method such as GC-MS or HPLC.
Typical analytical conditions are shown below.

<GC-MS analysis conditions>
The sample beverage was subjected to gas chromatography mass spectrometry (GC-MS) under the following conditions:
GC device: Agilent Technologies GC-MSD
GC oven temperature conditions: 40°C (5 min) - 6°C/min - 240°C
Mass spectrometry (MS) conditions Quadrupole setting value: 150
Ion source setting: 230
Area value calculation conditions Total ion mode mass (LOW): 35
Mass (HIGH): 550
Column: DB-WAXETR 60 m, inner diameter 320 μm, film thickness 0.25 μm
Sample pretreatment conditions: 80 μL of sample and 20 μL of internal standard (20 ppm decanoic acid methyl ester alcohol aqueous solution) were mixed in a 20 mL screw-cap vial.
Dynamic headspace conditioning device: Gestel MPS
Adsorbent: TENAX
Sample vaporization temperature: 80°C
Sample vaporization gas supply amount: 3000 ml
Sample vaporization gas supply rate: 100 ml/min
Sample vaporization gas type: nitrogen Peak retention time: components and concentrations are identified by MS analysis.
Standard substance: limonene

(glucose, fructose, sucrose)
The alcoholic beverage of the present invention contains one or more sugars selected from the group consisting of glucose, fructose, and sucrose. By including one or more of glucose, fructose, and sucrose, it is possible to impart a moderate sweetness to the alcoholic beverage and effectively reduce the stimulating sensation caused by alcohol. The sugar used in the present invention may be any of D-, L-, and DL-isomers, and the form can be appropriately determined depending on the type of sugar used.

The glucose, fructose, and sucrose contents in the alcoholic beverage of the present invention are not particularly limited and can be adjusted as appropriate within the range of the specific gravity of the beverage described below. While not particularly limited, the glucose content is, for example, 50 to 110 g/L, preferably 55 to 105 g/L, more preferably 60 to 100 g/L or 70 to 90 g/L; the fructose content is, for example, 40 to 100 g/L, preferably 45 to 80 g/L, more preferably 50 to 70 g/L; and the sucrose content is, for example, 50 to 110 g/L, preferably 60 to 100 g/L, more preferably 70 to 90 g/L. Glucose, fructose, and sucrose in a beverage can be analyzed using high-performance liquid chromatography (HPLC) or other methods known to those skilled in the art, and the contents of various sugars can also be measured using HPLC or other methods.

(specific gravity)
The alcoholic beverage of the present invention has a specific gravity of 1.015 to 1.032. In this specification, "specific gravity" refers to the ratio of the density of the beverage (mass per unit volume) to the density of water (standard substance). Specific gravity can be measured by any known method.
For example, it can be measured by a hydrometer such as a pycnometer or hydrometer.

The specific gravity of the alcoholic beverage of the present invention can be adjusted based on the various components and their amounts blended into the beverage. Furthermore, since the specific gravity of an alcoholic beverage changes depending on the alcohol content (i.e., the higher the alcohol content, the lower the specific gravity of the alcoholic beverage), the specific gravity of the alcoholic beverage of the present invention can be adjusted by setting not only the various components blended into the beverage and their amounts, but also the alcohol content of the beverage. As the alcohol content increases, the stimulating sensation caused by alcohol also increases. However, in the present invention, by examining the various blended components, such as glucose, fructose, or sucrose, and their blending amounts, it was found that the stimulating sensation caused by alcohol can be improved by setting the specific gravity of the beverage within the above range. Therefore, in the alcoholic beverage of the present invention, by keeping the specific gravity of the beverage within the above range, the stimulating sensation caused by alcohol can be effectively improved.

The specific gravity of the alcoholic beverage of the present invention can be 1.018 or more, or 1.020 or more, as long as it is within the range of 1.015 to 1.032, and can be 1.030 or less, 1.026 or less, or 1.024 or less. Typically, the specific gravity of the alcoholic beverage of the present invention is preferably 1.015 to 1.030, more preferably 1.018 to 1.026, and even more preferably 1.018 to 1.024, or 1.020 to 1.024.

(alcohol)
The alcoholic beverage of the present invention is a beverage containing alcohol, and the alcohol content in the beverage is 3 to 10 v/v%. The term "alcohol" as used herein means ethanol unless otherwise specified. If the alcohol content is less than 3 v/v%, the stimulating sensation caused by the alcohol is not so strong, making it difficult to determine whether the effects of the present invention are being achieved. On the other hand, if the alcohol content exceeds 10 v/v%, the stimulating sensation caused by the alcohol may be too strong, making it difficult to achieve the effects of the present invention.

The alcohol content of the alcoholic beverage of the present invention is preferably 3 to 9 v/v%, more preferably 5 to 9 v/v%, and even more preferably 5 to 7 v/v%.

The alcohol content (v/v %) in a beverage can be measured by any known method, for example, using a vibration density meter. Specifically, the beverage is used as a sample (if the beverage contains carbon dioxide, a sample is prepared by removing the carbon dioxide gas using filtration or ultrasound), and the sample is distilled over an open flame. The density of the resulting distillate is measured at 15°C, and the alcohol content can be calculated using "Table 2: Conversion Table for Alcohol Content, Density (15°C) and Specific Gravity (15/15°C)," an appendix to the National Tax Agency's Prescribed Analytical Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007).

(fruit juice)
The alcoholic beverage of the present invention may contain fruit juice. The fruit juice may be in the form of either straight fruit juice obtained by squeezing fruit and using the juice as is, or concentrated fruit juice. Clear or cloudy fruit juice may also be used. It is also possible to use whole fruit juice obtained by crushing the whole fruit, including the outer skin, and removing only particularly hard solids such as seeds, fruit puree obtained by straining fruit, or fruit juice obtained by crushing or extracting the pulp of dried fruit.

The type of fruit juice is not particularly limited, but examples thereof include citrus juices (orange juice, Unshu mandarin juice, grapefruit juice, lemon juice, lime juice, yuzu juice, iyokan juice, natsumikan juice, hassaku juice, ponkan juice, shiikuwasha juice, kabosu juice, etc.), grape juice, peach juice, tropical fruit juices (pineapple juice, guava juice, banana juice, mango juice, acerola juice, lychee juice, papaya juice, passion fruit juice, etc.).
Other examples of fruit juices include plum juice, pear juice, apricot juice, plum juice, berry juice, kiwi fruit juice, strawberry juice, melon juice, etc. These fruit juices may be used alone or in combination of two or more. The glucose, fructose, and sucrose contained in the alcoholic beverage of the present invention may be derived from fruit juice.

The fruit juice content in the alcoholic beverage of the present invention is not particularly limited and can be adjusted as appropriate within the range of the specific gravity of the alcoholic beverage of the present invention. Although not particularly limited, the fruit juice content, converted into fruit juice percentage, can be, for example, 0 to 100 w/w%. The fruit juice content (converted into fruit juice percentage) in the alcoholic beverage of the present invention is preferably 1 to 80 w/w%, more preferably 15 to 50 w/w%.

In this specification, the percentage of fruit juice in a beverage is calculated using the amount of fruit juice (g) blended in 100g of beverage using the following conversion formula. Furthermore, the concentration ratio should be calculated in accordance with JAS standards, excluding sugar refractometer readings for sugars, honey, etc. added to the juice.

Juice content (w/w%) = <juice content (g)> x <concentration ratio> / 100 mL / <specific gravity of beverage> x 100

(Sweetness)
The sweetness of the alcoholic beverage of the present invention is not particularly limited, but is, for example, 3 to 11, preferably 4 to 10, and more preferably 6 to 9, calculated as sucrose. The sweetness of a beverage can be determined by converting the amount (weight concentration) of each sweet component contained in the beverage into a sucrose equivalent based on the relative ratio of the sweetness of that sweet component to the sweetness of sucrose (1), and then totaling the sucrose-equivalent amounts of all sweet components contained in the beverage (including sweet components derived from fruit juice, etc.). The relative ratio of the sweetness of each sweet component to the sweetness of sucrose (1) can be determined from a known sugar sweetness conversion table (e.g., page 11 of the Beverage Terminology Dictionary published by Beverage Japan).

(sweetener)
The alcoholic beverage of the present invention may contain a sweetener other than the sugars described above. Examples of sweeteners include, but are not limited to, maltose, high-fructose corn syrup, high-fructose corn syrup, high-fructose corn syrup, glucose-fructose corn syrup, sugar alcohols, oligosaccharides, honey, sugarcane juice (brown syrup), maple syrup, molasses, and starch syrup. The glucose, fructose, and sucrose contained in the alcoholic beverage of the present invention may be derived from the above-mentioned sweeteners.

(acidulant)
The alcoholic beverage of the present invention may contain an acidulant. The acidulant is not particularly limited as long as it does not adversely affect the effects of the present invention, and may be selected from the group consisting of phosphoric acid, citric acid, malic acid, ascorbic acid, tartaric acid, succinic acid, lactic acid, gluconic acid, fumaric acid, citric acid, acetic acid, and salts thereof. These acidulants differ in acidity and flavor, and can be selected according to the type of beverage. Furthermore, two or more acidulants can be used in combination, if necessary. The amount of acidulant added to the alcoholic beverage of the present invention can be determined according to the flavor and purpose of the beverage.

(carbon dioxide)
The alcoholic beverage of the present invention may contain carbon dioxide gas. That is, the alcoholic beverage of the present invention may be a carbonated beverage. Carbon dioxide gas can be added to the beverage using methods commonly known to those skilled in the art, including, but not limited to, dissolving carbon dioxide in the beverage under pressure, mixing the carbon dioxide and the beverage in a pipe using a mixer such as a Zühenhagen carbonator, spraying the beverage into a tank filled with carbon dioxide to allow the carbon dioxide to be absorbed into the beverage, or mixing the beverage with carbonated water. Carbon dioxide pressure can be adjusted using these methods as appropriate.

The carbon dioxide pressure of the alcoholic beverage of the present invention is not particularly limited, but is preferably 0.7 to 3.5 kgf/cm ² , more preferably 0.8 to 2.8 kgf/cm ² , and even more preferably 1.2 to 2.4 kgf/cm ² when the beverage temperature is 20°C. In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and the carbon dioxide pressure is measured after degassing (sniffing) the air in the container and shaking using the gas volume measuring device. In this specification, unless otherwise specified, carbon dioxide pressure means the carbon dioxide pressure at 20°C.

(pH)
The pH of the alcoholic beverage of the present invention is not particularly limited, but is, for example, pH 2.0 to 5.0, preferably pH 2.5 to 4.5, and more preferably pH 3.0 to 4.0. The pH of the beverage can be adjusted using known methods, for example, by adjusting the amount of a pH adjuster or acidulant added.

(Other ingredients)
The alcoholic beverage of the present invention may also contain additives that are typically added to beverages, such as flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as the effects of the present invention are not impaired.

(Type of drink)
The type of alcoholic beverage of the present invention is not particularly limited, but from the viewpoint that the stimulating sensation derived from alcohol is easily felt, the present invention is preferably applied to chuhai (Japanese shochu highball), cocktails, sours, etc. Chuhai and sours refer to alcoholic beverages based on distilled alcohol such as spirits diluted with carbonated water, and depending on the product, may also contain fruit juice, sweeteners, etc.

(Packaged beverages)
The alcoholic beverage of the present invention can be provided in a container, and can be a container-packed alcoholic beverage. The container form includes, but is not limited to, metal containers such as cans, PET bottles, paper cartons, bottles, pouches, etc. For example, a sterilized container-packed product can be produced by filling the alcoholic beverage of the present invention into a container and then subjecting it to heat sterilization, such as hot water sterilization at about 50 to 75°C, or by sterilizing the beverage and then filling it into a container.

(method)
Another aspect of the present invention is a method for producing an alcoholic beverage, specifically, a method for producing an alcoholic beverage containing limonene and one or more sugars selected from the group consisting of glucose, fructose, and sucrose. The method includes the following steps:
adjusting the limonene content to 0.04 to 0.16 mg/L, and adjusting the specific gravity of the beverage to 1.015 to 1.032;
Includes:

The method for adjusting the limonene content in the beverage and the specific gravity of the beverage are as described above for alcoholic beverages or are obvious from the same. The timing is also not limited. For example, the above steps may be performed simultaneously or separately, or the order of the steps may be reversed. It is sufficient that the final alcoholic beverage satisfies the above conditions. Furthermore, the preferred ranges for the limonene content, specific gravity of the beverage, amounts of glucose, fructose, and sucrose, and alcohol content are as described above for alcoholic beverages. Specific examples and amounts of other ingredients to be added, as well as sweetness, carbon dioxide, and pH, are also as described above for alcoholic beverages.

The manufacturing method of the present invention can improve the stimulating sensation caused by alcohol in alcoholic beverages. Therefore, in another aspect, this manufacturing method is a method for improving the stimulating sensation caused by alcohol.

(Numerical range)
For clarity, numerical ranges expressed herein by lower and upper limits, i.e., "from lower limit to upper limit," are inclusive of the lower and upper limits. For example, a range expressed by "from 1 to 2" includes 1 and 2.

The following experimental examples will be used to explain the details of the present invention, but the present invention is not limited to these examples.

[Experimental Example 1]
The alcohol-induced stimulating sensation of alcoholic beverages containing limonene was evaluated. Specifically, beverage samples were prepared by blending various ingredients to the contents shown in the table below. The raw material used as the alcohol source was raw alcohol (alcohol content 59 v/v%), and high-fructose syrup containing 45% glucose and 55% fructose was used. Anhydrous citric acid was blended to each beverage sample at 2.0 g/L. The resulting beverage samples were filled into aluminum cans, carbon dioxide gas was added at a carbon dioxide pressure of 1.6 kgf/ ^cm2 , and the aluminum can lids were then sealed to produce bottled beverages. The bottled beverages were then heat-sterilized using hot water at 63°C.

The specific gravity of the beverage samples was measured using a hydrometer (Kyoto Electronics Manufacturing, Density and Hydrometer DA-520). Sweetness, converted to sucrose equivalent, was also determined. The pH of each beverage ranged from 2.0 to 4.0. A trained panel of four experts conducted a sensory evaluation of the resulting beverages to determine the stimulating sensation caused by alcohol. Each expert panel member assigned a score on the following four-point scale. After each expert panel member's evaluation was completed, the entire panel conferred and performed an overall evaluation on the following four-point scale. Each panel used beverages No. 1-5 as the evaluation standard, confirming the relationship between the stimulating sensation caused by alcohol and the corresponding score, and conducting the evaluation test after ensuring that the scores were as consistent as possible.

<Evaluation criteria>
◎: No alcoholic stimuli are felt, and the taste is rounded. ○: No alcoholic stimuli are felt. △: Some alcoholic stimuli are felt. ×: A strong alcoholic stimuli are felt.

The results of the sensory evaluation are shown in the table below.

As mentioned above, it has been shown that the irritating sensation caused by alcohol is improved when the limonene content in a beverage is within a specified range.

[Experimental Example 2]
Beverage samples were prepared in the same manner as in Experimental Example 1, except that the alcohol content was changed to 9 v/v% or 3 v/v%, blending various ingredients in the amounts shown in the table below with 2.0 g/L of anhydrous citric acid, and sterilized, packaged beverages were manufactured. The specific gravity and sweetness of the beverages were determined in the same manner as in Experimental Example 1, and sensory evaluations were conducted using the same method as in Experimental Example 1. The pH of each beverage was within the range of 2.0 to 4.0. The results are shown in the table below.

As described above, it was shown that even in alcoholic beverages with an alcohol content of 9 v/v % or 3 v/v %, the irritating sensation caused by alcohol is improved when the limonene content in the beverage is within a specified range.

[Experimental Example 3]
Beverage samples containing sucralose or acesulfame potassium were evaluated. Specifically, beverage samples were prepared in the same manner as in Experimental Example 1, blending various ingredients in the amounts shown in the table below with 2.0 g/L of anhydrous citric acid, and sterilized, packaged beverages were produced. The specific gravity and sweetness of the beverages were determined in the same manner as in Experimental Example 1, and sensory evaluations were conducted using the same method as in Experimental Example 1. The pH of each beverage was within the range of 2.0 to 4.0. The results are shown in the table below.

As mentioned above, the irritation caused by alcohol was improved when high-fructose corn syrup was used, but the irritation caused by alcohol was not improved when sucralose or acesulfame potassium was used.

[Experimental Example 4]
Beverage samples using glucose or fructose were evaluated. Specifically, beverage samples were prepared in the same manner as in Experimental Example 1, blending various components in the amounts shown in the table below with 2.0 g/L of anhydrous citric acid, and sterilized, bottled beverages were produced. The specific gravity and sweetness of the beverages were determined in the same manner as in Experimental Example 1, and sensory evaluations were conducted using the same method as in Experimental Example 1. The pH of each beverage was within the range of 2.0 to 4.0. The results are shown in the table below.

As mentioned above, it was shown that the irritation caused by alcohol was improved even when glucose or fructose was used.

[Experimental Example 5]
Beverage samples containing fruit juice were evaluated. Specifically, beverage samples were prepared by blending various ingredients to the contents shown in the table below, and sterilized, packaged beverages were produced in the same manner as in Experimental Example 1. Concentrated reconstituted fruit juices were used for each type of fruit juice, and the values (w/w%) converted to the equivalent amount of straight fruit juice are shown in the table below. The specific gravity of each beverage was measured in the same manner as in Experimental Example 1. Sensory evaluation of each beverage was also carried out using the same method as in Experimental Example 1, except that the evaluation was based on the following five-point scale.

<Evaluation criteria>
◎+: No alcoholic sting, more full-bodied and rounded flavor ◎: No alcoholic sting, rounded flavor ○: No alcoholic sting △: Slight alcoholic sting ×: Strong alcoholic sting

The results of the sensory evaluation are shown in the table below.

As mentioned above, it was shown that the irritation caused by alcohol was improved even when fruit juice was added. Furthermore, the irritation caused by alcohol was improved even when limonene was derived from fruit juice.

[Experimental Example 6]
Beverages with different specific gravities were evaluated. Specifically, similar to Experimental Example 1, beverage samples were prepared by blending various ingredients in the amounts shown in the table below with 2.0 g/L of anhydrous citric acid, and sterilized, bottled beverages were manufactured. The specific gravities and sweetness levels of the beverages were determined similarly to Experimental Example 1, and sensory evaluations were conducted using the same method as in Experimental Example 1. The pH of each beverage was within the range of 2.0 to 4.0. The results are shown in the table below.

As mentioned above, it has been shown that the irritating sensation caused by alcohol is improved when the beverage's specific gravity is within a specified range.

[Experimental Example 7]
Beverage samples using sucrose (cane sugar) were evaluated. Specifically, beverage samples were prepared by blending various ingredients in the amounts shown in the table below with 2.0 g/L of anhydrous citric acid in the same manner as in Experimental Example 1, and sterilized, bottled beverages were produced. The specific gravity and sweetness of the beverages were determined in the same manner as in Experimental Example 1, and sensory evaluation was performed using the same method as in Experimental Example 1. The results are shown in the table below.

As mentioned above, it was shown that the irritation caused by alcohol was improved even when sucrose was used.

[Experimental Example 8]
Non-carbonated beverage samples were evaluated. Specifically, beverage samples were prepared in the same manner as in Experimental Example 1, blending various components in the amounts shown in the table below with 2.0 g/L of anhydrous citric acid. Sterilized, packaged beverages to which carbon dioxide gas had been added were then produced in the same manner as in Experimental Example 1, and additionally, sterilized, packaged beverages were produced in the same manner as in Experimental Example 1, except that no carbon dioxide gas was added. The specific gravity and sweetness of the beverages were determined in the same manner as in Experimental Example 1, and sensory evaluations were conducted using the same method as in Experimental Example 1. The pH of each beverage was within the range of 2.0 to 4.0. The results are shown in the table below.

As mentioned above, it was shown that the irritation caused by alcohol was improved even without adding carbon dioxide.

Claims (3)

An alcoholic beverage containing limonene and one or more sugars selected from the group consisting of glucose, fructose, and sucrose,
The beverage has a limonene content of 0.08 to 0.12 mg/L, a specific gravity of 1.018 to 1.026 , and an alcohol content of 3 to 10 v/v% . The beverage of claim 1 containing fruit juice. The beverage according to claim 1 or 2 , which is a bottled alcoholic beverage.