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Juice-containing beverages, fruit juice-containing beverage bases, fruit juice-containing beverage manufacturing methods, fruit juice-containing beverage-based manufacturing methods, and fruit juice-containing beverage flavor improving methods.
Juice-containing beverages, fruit juice-containing beverage bases, fruit juice-containing beverage manufacturing methods, fruit juice-containing beverage-based manufacturing methods, and fruit juice-containing beverage flavor improving methods.
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)].
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