JP7649628B2 - Packaged chu-hi-flavored beverage, method for producing packaged chu-hi-flavored beverage, and method for improving flavor of packaged chu-hi-flavored beverage - Google Patents

Description

The present invention relates to a packaged chu-hi-taste beverage, a method for producing a packaged chu-hi-taste beverage, and a method for improving the flavor of a packaged chu-hi-taste beverage.

In recent years, with consumers becoming increasingly health conscious, alcoholic beverages and their manufacturing methods that take consumer health into consideration have been proposed.

For example, Patent Document 1 describes a method for producing a fermented alcoholic beverage containing soybean peptides, in which a soybean protein hydrolysate or a preparation thereof is used as a nitrogen source or part of the nitrogen source and fermentation is performed using brewer's yeast, the method being characterized in that the total amount of amino acids and the total amount of low molecular weight peptides in the pre-fermentation solution are used as process control indicators to adjust the pre-fermentation solution, thereby increasing the soybean peptide content in the fermented alcoholic beverage and enhancing the flavor and taste of the fermented alcoholic beverage.
Patent Document 1 explains that it is possible to provide a fermented alcoholic beverage that is excellent in health functions and has excellent flavor and taste.

JP 2006-238877 A

Instead of focusing on the soy protein hydrolysate described in Patent Document 1, which has excellent health benefits, the inventors focused on GABA, which is known to have an anti-stress effect, in order to support the mental health of consumers.

The inventor then added GABA to an alcoholic beverage and investigated the flavor in detail, and confirmed that the combination of alcohol and GABA creates the salty taste that is characteristic of GABA.

Therefore, an object of the present invention is to provide a packaged chuhai-flavored beverage in which the saltiness specific to GABA has been reduced, a method for producing a packaged chuhai-flavored beverage, and a method for improving the flavor of a packaged chuhai-flavored beverage.

The above problems can be solved by the following measures.
(1) A packaged chuhai-flavored beverage (excluding those containing plum juice, tomato juice, and grape juice) containing GABA and a sweetener, the sweetener content being 4.0 w/v% or more calculated as sucrose, the GABA content being 0.010 to 3.000 w/v%, and the sweetener containing fructose glucose liquid sugar .
(2) A bottled chuhai-flavor beverage as described in 1 above, which contains an acidulant and has an acidity of 0.30 w/v% or more.
( 3 ) The bottled chuhai-flavored beverage according to 1 or 2 , wherein the alcohol content is 0.1 to 1.0 v/v%.
( 4 ) A method for producing a packaged chuhai-flavored beverage containing GABA and a sweetener (excluding those containing plum juice, tomato juice, and grape juice), comprising the steps of: adding GABA and a sweetener, adjusting the sweetener content to 4.0 w/v% or more in sucrose equivalent, and adjusting the GABA content to 0.010 to 3.000 w/v% , wherein the sweetener contains fructose glucose liquid syrup .
( 5 ) A method for improving the flavor of a packaged chuhai-flavored beverage containing GABA (excluding those containing plum juice, tomato juice, and grape juice) by reducing the saltiness characteristic of GABA, the method comprising adding a sweetener to the packaged chuhai-flavored beverage, setting the content of the sweetener to 4.0 w/v% or more in sucrose equivalent, setting the content of the GABA to 0.010 to 3.000 w/v%, and comprising the sweetener containing fructose glucose syrup .

The bottled chuhai-flavor beverage according to the present invention has a reduced saltiness characteristic of GABA.
The method for producing a bottled chuhai-taste beverage according to the present invention can produce a bottled chuhai-taste beverage in which the salty taste specific to GABA has been reduced.
The method for enhancing the flavor of a packaged chuhai-flavored beverage according to the present invention can reduce the saltiness peculiar to GABA in a packaged chuhai-flavored beverage that contains GABA.

Hereinafter, the alcoholic beverage, the method for producing an alcoholic beverage, and the method for improving the flavor of an alcoholic beverage according to the present invention will be described.

[Alcoholic drinks]
The alcoholic beverage according to the present embodiment contains GABA and a sweetener, and the sweetener content is equal to or greater than a predetermined value in terms of sucrose. The alcoholic beverage according to the present embodiment also contains GABA and a sweetener, and the extract content is equal to or greater than a predetermined value.
Here, an alcoholic beverage is a beverage that contains alcohol, and is not limited to a specific type of beverage, but an example is a chuhai-flavored beverage. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavored and designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails.
It should be noted that among alcoholic beverages, beer-flavored beverages (classified as "beer,""low-maltbeer," or "other sparkling alcoholic beverages" of "sparkling alcoholic beverages" defined in the Liquor Tax Act and which have a beer-like flavor) are considered to have a beer-like flavor in which the saltiness characteristic of GABA, which is the subject of the present invention, is concealed (adapted) by the beer-like flavor. Therefore, strictly speaking, the alcoholic beverage according to this embodiment does not include beer-flavored beverages.
Below, each element constituting the alcoholic beverage according to this embodiment will be described.

(GABA)
GABA (γ-aminobutyric acid) is a substance that has been reported to have effects such as relieving tension and reducing stress.
The inventors then confirmed that when GABA was added to an alcoholic beverage, the flavor of the GABA combined with the flavor of the alcohol resulted in the salty taste characteristic of GABA.
Here, the "saltiness specific to GABA" is different from the saltiness of table salt, which has a quick onset and a rounded flavor, and is slow to develop and is closer to umami. The saltiness specific to GABA leaves an unpleasant aftertaste, reduces drinkability, and may destroy the flavor balance of a beverage.

Since the presence of GABA in an alcoholic beverage will result in the salty taste peculiar to GABA (hereinafter, simply referred to as "salty taste") which is the subject of the present invention, there are no particular limitations on the amount of GABA contained, but for example, it is as follows:
The content of GABA is preferably 0.010 w/v% or more, more preferably 0.016 w/v% or more, 0.020 w/v% or more, 0.030 w/v% or more, and more preferably 0.032 w/v% or more. By having the GABA content be equal to or more than a predetermined value, the object of the present invention (salty taste) becomes clearer.
The GABA content is preferably 3.000 w/v% or less, more preferably 2.000 w/v% or less, 1.500 w/v% or less, 1.000 w/v% or less, 0.080 w/v% or less, or 0.060 w/v% or less. By having the GABA content be equal to or less than a predetermined value, the effects based on the sweetener described below (particularly the effect of reducing saltiness) can be fully exhibited.

The GABA content can be measured by known methods, for example, using an automatic amino acid analyzer or high performance liquid chromatograph (HPLC).

(sweetener)
Sweeteners are substances for imparting sweetness. Examples of sweeteners include isomerized liquid sugars such as fructose-glucose liquid sugar and glucose-fructose liquid sugar, monosaccharides such as fructose, glucose, and galactose, disaccharides such as sucrose, maltose, and lactose, high-intensity sweeteners such as acesulfame K, neotame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame, and further oligosaccharides and sugar alcohols. Note that fructose-glucose liquid sugar is as specified in the "Japanese Agricultural Standards for Isomerized Liquid Sugar and Sugar-mixed Isomerized Liquid Sugar" and has a fructose content of 50% or more and less than 90%.
The present inventors have discovered that by adding a specified amount or more of a sweetener to an alcoholic beverage containing GABA, it is possible to reduce the salty taste that is characteristic of GABA, which is caused by the combination of alcohol and GABA.

The sweetener content is preferably 4.0 w/v% or more in terms of sucrose, more preferably 5.0 w/v% or more, 6.0 w/v% or more, 6.5 w/v% or more, 7.0 w/v% or more, 7.5 w/v% or more, or 7.7 w/v% or more. By having the sweetener content be a predetermined value or more in terms of sucrose, the saltiness specific to GABA can be reduced. In addition, by having the sweetener content be a predetermined value or more in terms of sucrose, the thickness and volume of the taste can also be enhanced.
The sweetener content is preferably 20.0 w/v% or less in sucrose equivalent, more preferably 18.0 w/v% or less, 16.0 w/v% or less, 14.0 w/v% or less, 13.0 w/v% or less, 12.0 w/v% or less, 11.7 w/v% or less, 11.0 w/v% or less, 10.0 w/v% or less, 9.0 w/v% or less, or 8.0 w/v% or less. By having the sweetener content be equal to or less than a predetermined value in sucrose equivalent, the balance of the taste as a beverage can be improved and a situation in which the aftertaste becomes too weak can be avoided.

The sweetener content in sucrose terms is the sweetener content in a beverage converted into the sucrose content. Specifically, the sweetener content in sucrose terms can be calculated by multiplying the "sweetener content" by "sweetness of sweetener/sweetness of sucrose (100)". For example, in the case of a beverage containing 1.0 w/v% maltose, the maltose concentration of "1.0 w/v%" is multiplied by "33/100" (=sweetness of maltose/sucrose) to obtain the sweetener content in sucrose terms of "0.33 w/v%".
The sweetness of each sweetener may be expressed as, for example, fructose-glucose syrup: 100, glucose-fructose syrup: 80, fructose: 150, glucose: 75, lactose: 16, galactose: 32, maltose: 33, sucrose: 100, acesulfame K: 20,000, sucralose: 60,000, neotame: 1,000,000, sodium saccharin: 50,000, and stevia: 25,000. The sweetness of oligosaccharides may be as follows: fructooligosaccharides: 45, galactooligosaccharides: 20, xylooligosaccharides: 45, lactoferrin: 60, raffinose: 20, isomaltooligosaccharides: 30, soybean oligosaccharides: 70, and the sweetness of sugar alcohols may be as follows: sorbitol: 65, mannitol: 60, maltitol: 85, xylitol: 60, reduced palatinose: 45, erythritol: 75. The sweetener content in a beverage may be measured using high performance liquid chromatography (HPLC).

As an example, when fructose glucose syrup is used as the sweetener, the content of fructose glucose syrup is as follows:
The fructose glucose liquid sugar content is 4.0 w/v% or more, 5.0 w/v% or more, 6.0 w/v% or more, 6.5 w/v% or more, 7.0 w/v% or more, 7.5 w/v% or more, 7.7 w/v% or more, and 20.0 w/v% or less, 18.0 w/v% or less, 16.0 w/v% or less, 14.0 w/v% or less, 13.0 w/v% or less, 12.0 w/v% or less, 11.7 w/v% or less, 11.0 w/v% or less, 10.0 w/v% or less, 9.0 w/v% or less, 8.0 w/v% or less.

(Extract)
In the alcoholic beverage according to this embodiment, the extract content may be specified instead of (or in addition to) the "sweetener content (converted into sucrose)" described above.
Here, the extract content is the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15° C. This extract content is a value that mainly reflects the content of the sweetener described above, and the value will be higher if the content of the sweetener is high, and lower if the content of the sweetener is low.
The inventors have discovered that by adding a sweetener to an alcoholic beverage containing GABA and increasing the extract content to a predetermined value or more, it is possible to reduce the salty taste characteristic of GABA that is produced by the combination of alcohol and GABA.

The extract content is preferably 4.0 w/v% or more, more preferably 4.5 w/v% or more, 5.0 w/v% or more, 5.8 w/v% or more, or 6.0 w/v% or more. By having the extract content at a predetermined value or more, the saltiness specific to GABA can be reduced. In addition, by having the extract content at a predetermined value or more, the richness and volume of the taste can be enhanced.
The extract content is preferably 15.0 w/v% or less, more preferably 12.0 w/v% or less, 10.0 w/v% or less, 9.0 w/v% or less, 8.0 w/v% or less, 7.0 w/v% or less, or 6.5 w/v% or less. By keeping the extract content at a predetermined value or less, it is possible to improve the balance of the taste as a beverage and to avoid a situation where the aftertaste becomes too weak.

(alcohol)
The alcoholic beverage according to this embodiment contains alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, production method, raw materials, etc., as long as the effects of the present invention are not hindered, but it is preferably a distilled or brewed alcohol. Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, and whiskey, and raw material alcohol, and one or more of these can be used in combination. Examples of brewed alcohol include beer, happoshu, fruit liquor, and sweet fruit liquor, and can be used in combination of one or more of them.
In this specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol content)
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 0.05 v/v% or more, more preferably 0.1 v/v% or more, 0.3 v/v% or more, 0.4 v/v% or more, or 0.5 v/v% or more. By having an alcohol content of a predetermined value or more, the problem (salty taste) of the present invention becomes clearer.
The alcohol content of the alcoholic beverage according to this embodiment is preferably 10 v/v% or less, more preferably 8 v/v% or less, 6 v/v% or less, 5.2 v/v% or less, 2.0 v/v% or less, 1.2 v/v% or less, 1.0 v/v% or less, 0.8 v/v% or less, or 0.6 v/v% or less. By having an alcohol content of a predetermined value or less (particularly a low alcohol content of 1.0 v/v% or less), the saltiness reduction effect can be more strongly exerted.

The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration density meter/gas chromatograph analysis method).

(Acidulant)
An acidulant is a substance for imparting a sour taste. Examples of the acidulant that can be used include citric acid, adipic 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, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, and acetic acid.
The present inventors have also found that an acidulant can further enhance the effect of the sweetener (the effect of reducing saltiness).

The acidity (acidity calculated as citric acid) of the alcoholic beverage according to this embodiment is as follows.
The acidity is preferably 0.25 w/v % or more, more preferably 0.30 w/v % or more, 0.35 w/v % or more, or 0.40 w/v % or more. By having an acidity of a predetermined value or more, the salty taste reducing effect can be further enhanced.
The acidity is preferably 3.00 w/v % or less, more preferably 2.00 w/v % or less, 1.00 w/v % or less, 0.70 w/v % or less, or 0.50 w/v % or less. By having the acidity at or below the specified value, the balance of the beverage can be improved.

In this specification, the acidity (acidity converted into citric acid equivalent: acidity value converted into citric acid equivalent) can be determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries, February 24, 2016). Specifically, the beverage is neutralized by titration with sodium hydroxide solution (0.1 mol/L), and the acidity can be calculated using the "titration amount (ml)" of the sodium hydroxide solution required in the neutralization titration, the "weight (g)" of the beverage used in the titration, and a constant of 0.0064 (weight (g) of citric acid equivalent to 1 mL of 0.1 mol/L aqueous sodium hydroxide solution).
The acidity can be adjusted by the above-mentioned acidulants.

(Foaming)
The alcoholic beverage according to the present embodiment is preferably a carbonated beverage that contains carbon dioxide gas and has a sparkling quality. Here, the sparkling quality in the present embodiment means that the gas pressure (with sniff) at 20° C. is preferably 0.10 MPa or more, more preferably 0.13 MPa or more, 0.15 MPa or more, or 0.18 MPa or more.

(others)
The alcoholic beverage according to the present embodiment may contain antioxidants, flavorings, salts, dietary fiber, and the like (hereinafter, appropriately referred to as "additives") that are usually blended into beverages to the extent that the desired effects of the present invention are not inhibited. Examples of antioxidants that can be used include vitamin C, vitamin E, polyphenols, and the like. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include resistant dextrin, pectin, polydextrose, and decomposed guar gum.

When the alcoholic beverage according to this embodiment is a chuhai-taste beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), and fruit extracts (extracts obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, etc.). Examples of fruit juice that can be used include various types of fruit juice, such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, fruit puree (semi-liquid products obtained by mashing or straining cooked or raw fruit), and diluted solutions, concentrated solutions, and mixtures thereof.
Fruits from which fruit juice is derived (and fruit species from which fruit flavors and fruit extracts are derived) include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and shikuwasa, and fruits of the Rosaceae family such as plum, apple, strawberry, and peach, as well as other conventionally known fruits such as grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, strawberries, apples, mangoes, pineapples, kiwis, and pears.
Furthermore, since the effect of the present invention (reduction of the salty taste specific to GABA) is not directly affected by the flavor type or flavor strength of the flavor, fruit juice, or fruit extract, and at least, it is believed that the effect will not disappear, the flavor type of the flavor, etc. may be diverse as described above, and the content is not particularly limited.

(Packaged alcoholic beverages)
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling the alcoholic beverage in various containers, deterioration of the quality due to long-term storage can be suitably prevented.
The container may be any container that can be sealed, and may be a so-called can or barrel container made of metal (such as aluminum or steel). In addition, glass containers, PET bottles, paper containers, pouch containers, etc. may also be used. The capacity of the container is not particularly limited, and any container currently in circulation may be used.

As described above, the alcoholic beverage according to this embodiment has a reduced salty taste specific to GABA.
In addition, the alcoholic beverage according to this embodiment has enhanced flavor and volume, and has a well-balanced taste as a beverage.

[Method of producing alcoholic beverages]
Next, a method for producing an alcoholic beverage according to this embodiment will be described.
The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, GABA, sweetener, acidulant, potable alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid.
In this mixing step, the ingredients are mixed and adjusted so that the sweetener content, acidity, etc. are within the above-mentioned predetermined ranges.

In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary.
The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

The processes carried out in the mixing and post-processing steps can be carried out using equipment commonly used to manufacture RTD beverages, etc.

As described above, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage with a reduced salty taste specific to GABA.
Furthermore, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage that has enhanced flavor and volume, and is well-balanced in terms of taste as a beverage.

[Method for improving the flavor of alcoholic beverages]
Next, the method for enhancing the flavor of an alcoholic beverage according to this embodiment will be described.
The method for enhancing the flavor of an alcoholic beverage according to this embodiment is a method for enhancing the flavor of an alcoholic beverage that contains GABA, which reduces the saltiness characteristic of GABA, by adding a sweetener to the alcoholic beverage and adjusting the sweetener content, in terms of sucrose, to a predetermined value or more.
The contents of each component are the same as those described above in the "alcoholic beverages" section.

As described above, the method for enhancing the flavor of an alcoholic beverage according to this embodiment can reduce the salty taste specific to GABA in an alcoholic beverage that contains GABA.
Furthermore, the method for enhancing the flavor of an alcoholic beverage according to this embodiment can enhance the richness and flavor volume of the alcoholic beverage, improving the balance of the flavor of the beverage.

[Pre-test]
First, we will explain the results of a preliminary test conducted on the salty taste that occurs when GABA is added to an alcoholic beverage.

(Sample preparation)
Samples 0-1 to 0-9 were prepared by appropriately mixing vodka, GABA, salt, high fructose corn syrup, acidulant (anhydrous citric acid), lemon flavoring, carbonated water, and pure water.
For samples 0-1 to 0-9, all conditions (conditions not shown in the table) were the same except for the amount of vodka added (alcohol content), whether or not GABA was added, and whether or not salt was added.
The gas pressure (with sniff) of each sample at 20° C. was set to 0.18 MPa.

(Exam Content)
Each sample prepared by the above method was tasted and flavored by a trained discerning panel, who commented on the flavor.

The table below shows the alcohol content and other indicators of each sample.
In the table, "Yes" for GABA indicates that the GABA content is 0.0504 w/v%, and "Yes" for salt indicates that the salt content is 0.056 w/v%.

(Review of results)
Regarding samples 0-2 to 0-5 containing GABA, the panel commented that they felt a "salty taste (salty taste like umami)" in the middle to end.
On the other hand, the panel commented that the salt-containing samples 0-6 to 0-9 had a "middle to rounded saltiness."
From these comments, it was confirmed that the salty taste derived from GABA, unlike the salty taste derived from table salt, is not felt immediately after drinking the sample, but rather in the middle to latter stages of the drinking, and that the salty taste takes a long time to develop.

In addition, for Samples 0-2 to 0-5, which contained GABA, the panel commented that they felt a "salty taste (salty taste similar to umami)" in the middle to end, but as the alcohol content increased (Sample 0-4 → 0-5), the salty taste was masked by the aroma of the alcohol.
From these comments, it was confirmed that the problem to be solved by the present invention (the salty taste specific to GABA) becomes particularly clear in low-alcohol beverages (e.g., alcohol content of 1 v/v % or less).

[Main Test]
Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

(Sample preparation)
Samples were prepared by appropriately mixing vodka, GABA, fructose glucose liquid sugar, acidulant (citric acid (anhydrous)), lemon flavoring, carbonated water, and pure water in the amounts shown in Tables 2 to 4.
In addition, for some of the samples in Table 4, the amount of acidulant added was adjusted to achieve the acidity shown in the table.
The gas pressure (with sniff) of each sample at 20° C. was set to 0.18 MPa.

[Test Contents]
For each sample produced by the above-mentioned method, six trained panelists with discriminating abilities independently scored the following five-point scale (1 to 5) for "saltiness,""richness,""flavorfulness,""strongaftertaste," and "balance of flavor as a beverage" in accordance with the following evaluation criteria, and the average score was calculated.
All evaluations were performed by drinking the samples.

(Saltiness: Evaluation criteria)
The saltiness was evaluated based on a standard of 1 point for sample 1-1, with 1 point for "very weak GABA-specific saltiness (similar to sample 1-1, almost unnoticeable)" and 5 points for "very strong GABA-specific saltiness." The lower the score, the more preferable the saltiness.
Here, the "salty taste specific to GABA" is a salty taste that develops slowly (a flavor similar to umami).

(Thickness: Evaluation standard)
The thickness was evaluated based on the standard score of 1 for Sample 1-1, with 1 point for "very weak feeling of thickness (similar to Sample 1-1)" and 5 points for "very strong feeling of thickness." The higher the score for thickness, the more preferable it is.
Here, "richness" refers to the richness of flavor (body) felt while drinking the sample.

(Taste volume: Evaluation criteria)
The flavor volume was evaluated based on the standard score of 1 for Sample 1-1, with 1 point for "very weak flavor volume (similar to Sample 1-1)" and 5 points for "very strong flavor volume." The higher the score for flavor volume, the more preferable it is.
Here, "flavor volume" is a comprehensive index based on three perspectives: depth and breadth of flavor, and drinkability.

(Aftertaste: Evaluation Criteria)
The evaluation of the firmness of the aftertaste was based on the standard score of 3 for sample 1-1, with a score of 1 for "very weak aftertaste" and a score of 5 for "very strong aftertaste." The higher the score, the more preferable the aftertaste is.
Here, the term "firm aftertaste" can also be rephrased as "crisp aftertaste."

(Balance of flavor as a beverage: Evaluation criteria)
Regarding the evaluation of the balance of flavor as a beverage, a score of 1 was given for cases in which the beverage was "very poorly balanced in flavor as a beverage," and a score of 5 was given for cases in which the beverage was "very well balanced in flavor as a beverage."

The following table shows the amounts of each sample and the results of each evaluation. The values shown in the table are the amounts of each ingredient in the final product.

(Review of results)
From the results of Samples 1-1 and 1-2 in Table 2, it was confirmed that the inclusion of GABA in an alcoholic beverage results in the development of a salty taste.
Furthermore, it was confirmed from the results of Samples 1-2 to 1-4 in Table 2 that the alcohol content of the GABA-containing alcoholic beverage affects the strength of the salty taste. In detail, it was confirmed that all of Samples 1-2 to 1-4 produced a salty taste, but the salty taste was particularly strong for Sample 1-3.

From the results of Samples 2-1 to 2-3, Samples 3-1 to 3-3, and Samples 4-1 to 4-3 in Table 3, it was confirmed that at each alcohol content, the saltiness was reduced as the sucrose-equivalent value of the sweetener content (or the value of the extract) increased.
The results showed that, among the alcohol content levels, the degree of reduction in saltiness was greatest in Samples 3-1 to 3-3, followed by Samples 2-1 to 2-3.
In other words, it was confirmed that the effect of reducing saltiness in the present invention is strongest in low-alcohol beverages.

From the results in Table 3, it was confirmed that as the sucrose-equivalent value of the sweetener content (or the extract value) increases, the flavor becomes more pronounced (3.5 points or more) and the taste volume becomes more pronounced (3.5 points or more).
Furthermore, from the results in Table 3, in terms of the balance of flavor as a beverage, among all alcohol content levels, Samples 3-1 to 3-3 were rated very good, and among these samples, Sample 3-2 was rated the best.

The results in Table 4 confirm that in alcoholic beverages that contain GABA and have a sweetener content equivalent to sucrose (or extract content) equal to or greater than a specified value, increasing the acidity not only strongly reduces the saltiness, but also enhances the richness and volume of the flavor, and furthermore, produces a favorable result (2.5 points or more) in terms of the firmness of the aftertaste.

[Actual test: supplement]
Next, as a supplementary measure, the flavor of samples in which the GABA content (and alcohol content) was changed was confirmed.

(Sample preparation)
Samples were prepared by mixing vodka, GABA, fructose glucose liquid sugar, acidulant (citric acid (anhydrous), trisodium citrate), lemon flavoring, carbonated water, and pure water in the amounts shown in the table.
The gas pressure (with sniff) of each sample at 20° C. was set to 0.18 MPa.

(Exam Content)
Each sample prepared by the above method was tasted and flavored by a trained discerning panel, who commented on the flavor.

The following table shows the amounts of each sample and the results of each evaluation. The values shown in the table are the amounts of each ingredient in the final product.

(Review of results)
All of samples 6-1 to 6-4 contained GABA and a sweetener, and the sweetener content in sucrose equivalent (or the extract value) was above a specified value. This confirmed that even if the GABA content varied, the flavor of each sample was acceptable for an alcoholic beverage.

Claims (5)

A packaged chuhai-flavored beverage (excluding those containing plum juice, tomato juice, and grape juice) containing GABA and a sweetener,
The content of the sweetener is 4.0 w/v% or more in terms of sucrose,
The content of the GABA is 0.010 to 3.000 w/v %,
The packaged chuhai-flavored beverage contains high fructose liquid sugar as a sweetener . Contains an acidulant,
2. The bottled chuhai-flavor beverage according to claim 1, having an acidity of 0.30 w/v % or more. 3. The bottled chuhai-flavor beverage according to claim 1 or 2 , having an alcohol content of 0.1 to 1.0 v/v %. A method for producing a packaged chuhai-flavored beverage containing GABA and a sweetener (excluding those containing plum juice, tomato juice, and grape juice), comprising:
The method includes the steps of: adding GABA and a sweetener, making the content of the sweetener 4.0 w/v% or more in terms of sucrose, and making the content of the GABA 0.010 to 3.000 w/v%,
The method for producing a bottled chuhai-taste beverage, wherein the sweetener comprises high fructose liquid sugar . A method for improving flavor of a packaged chuhai-flavored beverage containing GABA (excluding those containing plum juice, tomato juice, and grape juice) by reducing a salty taste characteristic of GABA, comprising:
A sweetener is contained in the bottled chuhai-flavor beverage, the content of the sweetener is 4.0 w/v% or more in terms of sucrose, and the content of the GABA is 0.010 to 3.000 w/v%,
The method for improving the flavor of a packaged chuhai-flavor beverage, wherein the sweetener contains high fructose glucose liquid sugar .