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1. (WO2018042847) FRUIT JUICE-CONTAINING BEVERAGE, FRUIT JUICE-CONTAINING BEVERAGE BASE, METHOD FOR MANUFACTURING FRUIT JUICE-CONTAINING BEVERAGE, METHOD FOR MANUFACTURING FRUIT JUICE-CONTAINING BEVERAGE BASE, AND METHOD FOR IMPROVING FLAVOR OF FRUIT JUICE-CONTAINING BEVERAGE

Pub. No.:    WO/2018/042847    International Application No.:    PCT/JP2017/023631
Publication Date: Fri Mar 09 00:59:59 CET 2018 International Filing Date: Wed Jun 28 01:59:59 CEST 2017
IPC: C12G 3/04
Applicants: SAPPORO BREWERIES LIMITED
サッポロビール株式会社
Inventors: KANBE Mai
神部 真衣
Title: FRUIT JUICE-CONTAINING BEVERAGE, FRUIT JUICE-CONTAINING BEVERAGE BASE, METHOD FOR MANUFACTURING FRUIT JUICE-CONTAINING BEVERAGE, METHOD FOR MANUFACTURING FRUIT JUICE-CONTAINING BEVERAGE BASE, AND METHOD FOR IMPROVING FLAVOR OF FRUIT JUICE-CONTAINING BEVERAGE
Abstract:
The present invention addresses the problem of providing a fruit juice-containing beverage having an improved sharpness in aftertaste, a fruit juice-containing beverage base, a method for manufacturing a fruit juice-containing beverage, a method for manufacturing a fruit juice-containing beverage base, and a method for improving the flavor of a fruit juice-containing beverage. The fruit juice-containing beverage according to the present invention has a capsaicin (and/or analogs thereof) content of 0.050-0.500 mg/l and a fruit juice content of 0.50-20.00% in terms of fruit juice ratio and contains an alcohol. The fruit juice-containing beverage base according to the present invention comprises capsaicin and/or analogs thereof, a fruit juice and an alcohol and satisfies the requirements 0.050≤X/D≤0.500 and 0.50≤Y/D≤20.00 [wherein X represents the content (mg/l) of the capsaicin and/or analogs thereof; Y represents the content (%) of the fruit juice in terms of fruit juice ratio; and D represents a dilution ratio (fold)].