Beverage containing fermentation-based alcohol and method for producing the same

Abstract

To provide a novel beverage containing fermented alcohol that achieves good taste quality, or a method for producing the same.SOLUTION: A beverage contains an alcohol macerate of a frozen finely pulverized product of one or more raw food materials selected from the group consisting of fruits and vegetables, and a fermented alcohol.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing fermented alcohol and a method for producing the same. [Background technology]

[0002] In recent years, beverages with a variety of flavors, both non-alcoholic and alcoholic beverages with a wide range of alcohol content, have been sold in Japan and around the world in response to diversifying consumer preferences. Furthermore, overseas alcoholic beverages are being developed that use fermented alcohols that do not involve a distillation process, due to factors such as tax rates and distribution channels. However, these fermented alcohols that do not involve a distillation process are known to have a unique taste, and efforts are being made to improve this taste.

[0003] Patent Document 1 discloses a method for producing a fermented alcoholic beverage with excellent taste and flavor, which is characterized by the fact that in a method for producing a fermented alcoholic beverage using beer yeast, soy protein with an increased potassium and / or inositol content is added and the total amount of potassium ions and the total amount of inositol in the pre-fermentation solution is adjusted to promote fermentation in the production of the fermented alcoholic beverage and to harmonize the taste and flavor of the fermented alcoholic beverage.

[0004] Furthermore, Patent Document 2 discloses a method for producing fermented alcoholic beverages such as beer and miscellaneous alcoholic drinks, in which a hydrolyzed product or a preparation thereof of a protein raw material with a high content of amino acids that is highly assimilable by brewer's yeast, such as wheat gluten or soybean protein, is used as part of the raw materials, thereby promoting fermentation by brewer's yeast, improving the taste and flavor, and producing a fermented alcoholic beverage without an unpleasant odor or an immature odor. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-178405 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-158268 Summary of the Invention [Problem to be solved by the invention]

[0006] Under the circumstances described above, there is a need for the development of a novel fermented alcohol-containing beverage with good taste or a method for producing the same. [Means for solving the problem]

[0007] The present inventors have confirmed that when consuming beverages containing fermented alcohol, there is a problem of a lack of flavor harmony due to unpleasant odors such as a grain odor derived from the fermentation alcohol raw material, a fermentation-derived cement odor, and other unpleasant odors. The present inventors have surprisingly found that the sensory characteristics of such beverages containing fermented alcohol can be improved by using raw materials obtained by a fruit freeze-crushing and soaking method. The present invention is based on this finding.

[0008] The present invention provides the following beverage production methods and beverages, but is not limited to these. [1] A beverage comprising an alcoholic soaked liquid of frozen, finely ground material of one or more raw foods selected from the group consisting of fruits and vegetables, and fermented alcohol. [2] The beverage according to [1], wherein the fermented alcohol content is 0.1 v / v% or more in terms of pure alcohol. [3] The beverage according to [1] or [2], having an alcohol content of 0.5 to 40 v / v%. [4] The fermented alcohol is obtained from one or more fruits selected from the group consisting of barley, sugarcane, pineapple, apple, grape, rice, corn, pear, cherry, plum, pomegranate, orange, peach, kiwi fruit, passion fruit, persimmon, mango, lemon, banana, lime, berry, and strawberry, and the content of the fermented alcohol is 0.5 v / v % or more of the beverage. [1] - [3] The beverage according to any one of the above. [5] The beverage according to any one of [1] to [4], which is a packaged beverage. [6] The beverage according to any one of [1] to [5], which is a beverage having a citrus flavor, pome fruit flavor, stone fruit flavor, berry flavor, cereal flavor, tropical and subtropical fruit flavor, fruit-like vegetable flavor, root vegetable flavor, leafy vegetable flavor, fruit vegetable flavor, spicy vegetable and garnish flavor, energy drink flavor, coffee flavor, tea flavor, cocoa flavor, cola flavor, dessert flavor, or dairy drink flavor. [7] Freezing one or more raw food materials selected from the group consisting of fruits and vegetables to obtain a frozen product; pulverizing the frozen product to obtain a frozen and pulverized product; immersing the frozen and pulverized material in an alcohol solution having a concentration capable of extracting one or more of the raw material components to obtain an alcohol immersion liquid; and Blending the alcohol soaked solution of the frozen finely pulverized material and fermented alcohol into a beverage; A method for producing a beverage, comprising: [Effects of the Invention]

[0009] The present invention provides a novel beverage having good taste and a method for producing the same. According to a preferred embodiment of the present invention, a novel method for producing a beverage or a beverage having an improved overall flavor and impurities is provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in detail below. The following embodiments are merely examples for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention.

[0011] All documents cited in this specification, as well as published patent applications, patent publications and other patent documents, are hereby incorporated by reference. 1. Frozen and finely ground raw food In one aspect, the present invention relates to a beverage comprising an alcoholic soaked liquid of frozen, finely pulverized material of one or more raw foods selected from the group consisting of fruits and vegetables, and fermented alcohol.

[0012] In one embodiment of the present invention, a frozen product is obtained by freezing one or more raw food materials selected from the group consisting of fruits and vegetables. The fruits and vegetables are not particularly limited, and a variety of fruits and vegetables can be used. For example, fruits that can be used include citrus fruits (mandarin oranges, hassaku oranges, iyokan oranges, navel oranges, Valencia oranges, hyuganatsu oranges, kiyomi oranges, ponkan oranges, pomelo oranges, grapefruits, lemons, shikuwasa (coconut oranges), tangor oranges, natsumikan (Japanese oranges), sweet oranges, sudachi (Japanese oranges), kabosu (Japanese citrus fruits), daidai (Japanese oranges), sanbokan (Japanese plums), oroblanco (Japanese oranges), limes, yuzu (Japanese citrus fruits), and kumquats (such as yuzu and kumquats), pome fruits (apples, Japanese pears, pears, persimmons, loquats, pomegranates, and quince), stone fruits (peaches, plums, nectarines, cherries, plums, and apricots), berries (grapes and figs), grains (chestnuts, almonds, pistachios, and cashew nuts), tropical and subtropical fruits (pineapples, bananas, papayas, lychees, kiwifruits, and mangoes), and fruit-like vegetables (strawberries, melons, watermelons, and papayas). Alternatively, akebia, atemoya, avocado, olive, blackberry, blueberry, raspberry, currant, tangelo, cherimoya, durian, jujube, date palm, mangosteen, bayberry, haskap, avocado, passion fruit, acerola, kiwano, guava, gumi, pitaya, loquat, longan, white sapote, melon, quince, coconut, star fruit, etc. can also be used. Vegetables that can be used include root vegetables (such as carrots, beets, and sweet potatoes), stem and leaf vegetables (such as celery, parsley, and watercress), leafy vegetables (spinach, lettuce, and cabbage), fruit vegetables (such as cucumbers, pumpkins, bell peppers, tomatoes, and sweet corn), herbs (such as mint, lemongrass, coriander, Italian parsley, and rosemary), and spices and garnishes (such as ginger, shiso, chili peppers, cinnamon, and pepper). Two or more types of fruits and vegetables may be used in combination. In a preferred embodiment of the present invention, the frozen product is obtained by freezing citrus fruits, pome fruits, or stone fruits, and more preferably, the frozen product is obtained by freezing one or more fruits selected from lemons, oranges, mandarins, grapefruits, peaches, grapes, Shikwasa, apples, yuzu, Japanese pears, and Western pears.As used herein, "fruit" or "vegetable" refers to the whole raw fruit or vegetable, including juice and solids, unless otherwise specified.

[0013] Fruits and vegetables can be frozen using any freezing machine or method that can be used to finely pulverize them using the method described below. For example, air freezing, air blast freezing, contact freezing, brine freezing, and freezing using liquid nitrogen can be used. From the viewpoint of rapid freezing, freezing using liquid nitrogen is preferred.

[0014] The freezing temperature of fruits and vegetables is not particularly limited as long as they are sufficiently frozen and can be pulverized using the method described below. Preferably, the freezing temperature may be below −40°C, −50°C, −60°C, −70°C, −80°C, −90°C, −100°C, −110°C, −120°C, −130°C, −140°C, −150°C, −160°C, −170°C, −180°C, or −190°C. For example, freezing at −196°C using liquid nitrogen is also possible. Alternatively, the freezing temperature is preferably below the brittle temperature of the fruit or vegetable. In this specification, the “brittle temperature” refers to the temperature at which an object rapidly becomes brittle (brittle and easily broken) at low temperatures. The brittle temperature of fruits and vegetables can be determined, for example, by the method described in Japanese Patent No. 5,154,230.

[0015] Fruits and vegetables may be frozen as they are without processing, or may be cut to a predetermined size before freezing. Fruits and vegetables may be cut whole with inedible parts such as seeds and peels still attached, or may be cut after removing the inedible parts beforehand. Preferably, fruits and vegetables are frozen as they are without processing. By subjecting the fruits and vegetables to the below-described pulverization and soaking with the seeds and peels still attached, the flavor of the whole fruit or vegetable is preferably imparted.

[0016] In one embodiment of the present invention, the frozen material obtained by the above-described method is pulverized to obtain a finely pulverized product. The method for pulverizing the frozen material is not particularly limited as long as the pulverized material can be sufficiently and easily extracted without applying heat, as described below. For example, pulverization can be performed using a freeze pulverizer ("Rinrex Mill" manufactured by Hosokawa Micron Corporation). The average particle size of the pulverized product obtained by pulverizing the frozen material is preferably about 200 μm or less (or 1 to 200 μm), more preferably about 100 μm or less (or 1 to 100 μm), as measured by the method described in the Examples. When the average particle size of the pulverized product is indicated in this specification, it means the median diameter (the particle size corresponding to 50% of the sieve distribution curve), unless otherwise specified. 2. Alcohol immersion of frozen pulverized material In one embodiment of the present invention, the finely ground product obtained by the above method is soaked in alcohol at a concentration that allows one or more of the raw material components to be extracted, to obtain an alcohol soaking liquid (hereinafter also referred to as "frozen-ground soaking liquor" in this specification). In this specification, the "alcohol solution at a concentration that allows one or more of the raw material components to be extracted" is not particularly limited as long as it is an alcohol solution at a concentration that allows one or more of the components (e.g., aroma components) of the fruits or vegetables used as raw materials to be extracted.

[0017] The alcohol used for steeping is not particularly limited as long as it has a concentration sufficient to extract one or more of the raw material components as described above and can achieve the effects of the present invention. Unless otherwise specified, the alcohol used for steeping refers to ethyl alcohol (ethanol). For example, an alcohol concentration of about 15 to about 100 v / v% can be used. Preferably, the alcohol concentration is about 20 to about 70 v / v% or about 30 to about 60 v / v%. Examples of such alcohol include shochu, whiskey, brandy, fermented alcohol, raw material alcohol, and spirits (grain spirits, neutral spirits). Neutral spirits are distilled alcoholic beverages obtained by repeatedly distilling brewed alcoholic beverages to an alcohol concentration of 95 v / v% or more. When using fermented alcohol for steeping, it is preferable to use fermented alcohol obtained by removing insoluble solids, color, and flavor after fermentation using filtration and activated carbon. Furthermore, by changing the alcohol concentration of the alcohol solution used for soaking, the types and amounts of aromatic and effective components extracted into the alcohol solution can be changed. Specifically, when fruit is used, the alcohol concentration can be about 20 v / v% or more, preferably about 30 v / v% or more, for example about 40 v / v%, from the viewpoint of providing a sufficient flavor, and can be preferably about 60 v / v% or less from the viewpoint of preventing undesirable tastes (e.g., bitterness) and odors (e.g., mold odors).

[0018] The immersion ratio and immersion time during immersion can be determined appropriately depending on the type of material, the particle size of the pulverized material, the type or amount of components to be extracted, the desired extraction efficiency, etc. The immersion ratio is generally about 1 g to about 500 g, preferably about 5 g to about 300 g, and more preferably about 10 g to about 200 g of frozen pulverized material per 1 L of alcohol solution. The immersion time is generally preferably about half a day to several months.

[0019] By adjusting the steeping conditions, the amount of components contained in the steeping solution and the aroma can be adjusted. For example, by extending the steeping time or increasing the amount of fruit steeped, the amount of components contained in the steeping solution can be increased and the aroma can be strengthened. Therefore, by changing the steeping conditions depending on the raw material, it is possible to maintain stable quality in the resulting alcohol steeping solution or beverages using it.

[0020] The alcoholic leachate obtained after the extraction step can be used directly or filtered to remove solids. Filtration can be performed using conventional methods used for similar purposes in this field, such as a method using diatomaceous earth. The resulting alcoholic leachate may be subjected to additional treatments, such as distillation, if necessary. 3. A beverage containing an alcoholic soaked solution of frozen finely ground material and fermented alcohol The beverage of the present invention contains an alcoholic soaking solution of the frozen, finely pulverized material and fermented alcohol. Beverages containing fermented alcohol have the problem of lacking flavor and harmony due to off-flavors such as grain odors derived from the fermentation alcohol raw materials, fermentation-derived cement odors, and other off-flavors. According to the present invention, a novel fermented alcohol-containing beverage is provided in which the unique taste quality caused by the off-flavors derived from the fermented alcohol contained in the beverage has been improved. The off-flavors derived from the fermented alcohol can be evaluated as "ginjo-like off-flavors," for example, as shown in the examples of this specification.

[0021] As demonstrated in the examples herein, this improvement in taste was observed only when the alcoholic soaking solution containing the frozen pulverized material was used, but not when alcohol containing no frozen pulverized material was added. Therefore, the effect of the present invention was unexpected. Without wishing to be bound by theory, it is speculated that the improvement in taste was brought about by the synergistic effect of the alcoholic soaking solution and the fermented alcohol.

[0022] The beverage of the present invention contains the alcohol soaking liquid of the frozen finely pulverized material at a concentration of preferably 1 to 200 mL / L, more preferably 1 mL / L to 100 mL / L, and even more preferably 3 mL / L to 50 mL / L.

[0023] As used herein, fermented alcohol refers to an alcohol-containing aqueous liquid brewed by fermenting fruits or grains and obtained without a distillation process. Fermented alcohol is particularly preferred when the raw material is fermented and then filtered and / or the color and / or flavor are removed using activated carbon or the like. Even in fermented alcohols from which insoluble solids, color, and flavor have been removed using filtration or activated carbon or the like, there are still problems with unpleasant flavors, such as a grain odor derived from the fermented alcohol raw material, a fermentation-derived cement odor, and other unpleasant odors. The fruits and grains fermented to obtain the fermented alcohol used in the present invention are not particularly limited, and may include at least one fruit selected from the group consisting of barley (including malt), sugarcane, pineapple, apple, grapes, rice, corn, pear, cherry, plum, pomegranate, orange, peach, kiwifruit, passion fruit, persimmon, mango, lemon, banana, lime, berry, and strawberry. In a preferred embodiment of the present invention, the fermented alcohol comprises fermented alcohol obtained from one or more selected from the group consisting of barley, sugarcane, pineapple, and apple. In a further preferred embodiment of the present invention, the fermented alcohol comprises fermented alcohol obtained from one or more selected from the group consisting of pineapple and apple. For example, pineapple wine, apple wine, etc. may be used as the fermented alcohol.

[0024] The content of the fermented alcohol in the beverage of the present invention is preferably 0.1 v / v% or more, more preferably 0.5 v / v% or more, calculated as pure alcohol. The content of the fermented alcohol in the beverage of the present invention is preferably 10 v / v% or less, more preferably 6.9 v / v% or less. The content of the fermented alcohol in the beverage of the present invention refers to the content of alcohol derived from the fermented alcohol introduced into the beverage of the present invention by adding the fermented alcohol, calculated as pure alcohol.

[0025] Beverages according to some embodiments of the present invention have an alcohol content of 0.1 to 40 v / v%, preferably 0.1 to 30 v / v%, more preferably 0.5 to 25 v / v%, even more preferably 0.5 to 20 v / v%, even more preferably 0.5 to 15 v / v%, and most preferably 0.5 to 10 v / v%. In this specification, the alcohol content is expressed as a percentage on a volume / volume basis (v / v%). The alcohol content of beverages can be measured by a method specified by the Japan Regional Taxation Bureau. For example, it can be measured using a vibration density meter. Specifically, a sample is prepared by removing the carbon dioxide gas from the beverage using filtration or ultrasound, and the sample is then distilled. The density of the resulting distillate is measured at 15°C, and the density can be calculated using "Table 2: Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table," which is an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). Alternatively, if the alcohol content of the alcoholic beverage used is known, it can be calculated from that alcohol content and the amount added.

[0026] The pH of the beverage of the present invention is not particularly limited, but is preferably 2.0 to 4.6 in order to achieve good taste quality.

[0027] The beverage of the present invention may be in the form of a packaged beverage if necessary. Specific examples include canned beverages in metal containers such as cans, PET bottled beverages in molded containers primarily made of polyethylene terephthalate, paper-packaged beverages in paper containers combined with metal foil or plastic film, bottled beverages in glass bottles, and pouch beverages in bag-shaped containers made of resin or aluminum. Furthermore, the beverage may be a packaged beverage produced by carrying out a sterilization process at least one time before, during, or after the packaging process.

[0028] The beverage of the present invention may contain various additives, similar to those used in ordinary beverages or foods, provided that the effects of the present invention are not impaired. Examples of the various additives include sweeteners such as sugar, acidulants, flavorings, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, thickeners, and quality stabilizers.

[0029] The beverage of the present invention may further contain other food ingredients in addition to the alcoholic infusion solution of the frozen pulverized material and the fermented alcohol. Examples of other food ingredients contained in the beverage of the present invention include food ingredients that impart a specific flavor to the beverage of the present invention to suit the consumer's preferences. Examples of specific flavors include, but are not limited to, citrus flavor, pome fruit flavor, stone fruit flavor, berry flavor, cereal flavor, tropical and subtropical fruit flavor, fruit-like vegetable flavor, root vegetable flavor, leafy vegetable flavor, fruit vegetable flavor, spicy vegetable and garnish flavor, energy drink flavor, coffee flavor, tea flavor, cocoa flavor, cola flavor, dessert flavor, or dairy drink flavor. Food ingredients that impart specific flavors can include extracts of foods that can impart the above flavors. 4. Beverage manufacturing method In one aspect, the present invention provides a method for producing the following beverage (hereinafter also referred to as the "production method of the present invention").

[0030] A manufacturing method according to one aspect of the present invention comprises: Freezing one or more raw food materials selected from the group consisting of fruits and vegetables to obtain a frozen product; pulverizing the frozen product to obtain a frozen and pulverized product; immersing the frozen and pulverized material in an alcohol solution having a concentration capable of extracting one or more of the raw material components to obtain an alcohol immersion liquid; and Blending the alcoholic soaking liquid and fermented alcohol into a beverage; The beverage obtained by the production method according to one aspect of the present invention may be a non-alcoholic beverage or an alcoholic beverage.

[0031] As used herein, an alcoholic beverage refers to a beverage with an alcohol content of more than 0.5 v / v%.

[0032] In the manufacturing method of the present invention, an alcoholic maceration liquid of frozen pulverized material and fermented alcohol are blended into a beverage. The alcoholic maceration liquid of frozen pulverized material and fermented alcohol can be obtained by the method described above. The method for blending the alcoholic maceration liquid of frozen pulverized material and fermented alcohol is not particularly limited as long as a beverage containing the alcoholic maceration liquid and fermented alcohol is obtained. The alcoholic maceration liquid and fermented alcohol may be added separately to a beverage base (e.g., water or carbonated water) or simultaneously, or either may be added first. Alternatively, the fermented alcohol may be added to the alcoholic maceration liquid before filtration, followed by filtration, and then added to the beverage.

[0033] In one embodiment of the manufacturing method of the present invention, the step of soaking the frozen pulverized material in an alcohol solution having a concentration capable of extracting one or more of the raw material components to obtain an alcohol soaked liquid may be a step of using an alcohol solution having a concentration capable of extracting one or more of the raw material components as a beverage base and adding the frozen pulverized material directly to the beverage base.

[0034] One embodiment of the production method of the present invention may further include a step of adjusting the pH of the beverage to 2.0 to 4.6. The pH of the beverage can be adjusted, for example, by adding a pH adjuster that is acceptable for use in foods.

[0035] One embodiment of the production method of the present invention may further include a step of packaging the beverage in a container. A sterilization step may be carried out at least one of before, during, and after the packaging step.

[0036] One embodiment of the production method of the present invention may further include a step of blending the various additives or other food ingredients. The method of blending the additives or other food ingredients is not particularly limited, and they can be blended subsequent to any of the steps in the production method or simultaneously with any of the steps, as long as the effects of the present invention can be achieved. [Example]

[0037] The present invention will be specifically described below by showing examples, but the present invention is not limited to the following examples. <Preparation of fermented alcohol> Two types of fermented alcohol were used: one made from fruit (pineapple) and sugar, and the other made from grain (malt) and sugar.

[0038] The brewed alcohol was prepared as follows.

[0039] Fruit juice (pineapple juice) or wort (malt extract) was fermented with sugar at approximately 15 to 30°C, and the fermented liquid was filtered or treated with activated carbon to remove insoluble solids, color, and flavor, thereby preparing the brewed alcohol used in the present invention. Hereinafter, the fermented alcohol prepared from pineapple juice will be referred to as pineapple wine, and the fermented alcohol prepared from wort will be referred to as malt-based alcohol. <Preparation of alcohol-soaked liquor from frozen finely ground material> Fresh lemon fruit was used as the raw material. The lemon fruit was frozen using liquid nitrogen at -196°C. The resulting frozen material was then placed in a freeze grinder (Rinrex Mill, Liquid Gas Co., Ltd.) and pulverized while still frozen to obtain a white powdery frozen pulverized product with a particle size of approximately 30 μm. The particle size was measured using the method described in the Examples of WO 2006 / 009252. The resulting frozen pulverized product was then immersed in aqueous alcohol solutions (soaking solutions) with various alcohol contents for 15 hours at 20°C. The resulting solutions were filtered through diatomaceous earth to remove solids, yielding soaking solutions. The aqueous alcohol solutions used were a mixture of water and neutral spirits. Alcohol-infused liquors made from frozen, finely ground fresh white grapes were also prepared using the same procedure as for the lemon-infused liquor. The alcohol content of each of the prepared alcohol-infused liquors was 54 v / v%. <Beverage preparation> The fermented alcohol (pineapple wine or malt-based alcohol) prepared as described above, the alcohol-infused liquor made from frozen pulverized material (lemon-infused liquor or white grape-infused liquor), and water were mixed at the concentrations shown in Table 1 to prepare beverages.

[0040] [Table 1]

[0041] Beverages A to J were prepared using the following combinations: pineapple wine as the fermented alcohol and lemon-infused alcohol as the alcoholic infusion of the frozen pulverized material (pineapple wine x lemon-infused alcohol); pineapple wine as the fermented alcohol and white grape-infused alcohol as the alcoholic infusion of the frozen pulverized material (pineapple wine x white grape-infused alcohol); malt-based alcohol as the fermented alcohol and lemon-infused alcohol as the alcoholic infusion of the frozen pulverized material (malt-based alcohol x lemon-infused alcohol); and malt-based alcohol as the fermented alcohol and white grape-infused alcohol as the alcoholic infusion of the frozen pulverized material (malt-based alcohol x white grape-infused alcohol). Example 1: Effect of alcohol-soaked liquor made from frozen, finely ground material on off-flavors derived from fermented alcohol (Evaluation method) For the beverages prepared as described above, four trained expert panelists independently scored the off-flavors derived from fermented alcohol on a 5-point scale from 1 to 5 according to the following evaluation criteria, and the average score was calculated. A higher score indicates less aftertaste disharmony. In other words, a higher score indicates better taste quality. Off-flavors derived from fermented alcohol were evaluated using "ginjo aroma-like off-flavors" as an indicator. (Evaluation criteria) We evaluated whether or not we could detect the "ginjo-like off-flavor" derived from fermented alcohol. 5 points: No feeling 4 points: Slightly noticeable 3 points: Feel 2 points: Strong feeling 1 point: Extremely strong feeling (Evaluation results) The evaluation results are shown in Table 2.

[0042] [Table 2]

[0043] In all combinations of fermented alcohol and alcohol-soaked liquor made from frozen, finely pulverized material, the unpleasant taste derived from the fermented alcohol was improved (rating of 3 or higher) depending on the amount of alcohol-soaked liquor added. This effect of alcohol-soaked liquor made from frozen, finely pulverized material was shown to have the same strength and tendency, regardless of the type of raw food used for the frozen, finely pulverized material or the type of raw food used for the fermented alcohol.

[0044] Surprisingly, the effect of imbibing alcohol from frozen, finely ground material on improving off-flavors was observed even when the fermentation alcohol content was extremely low (A and B) and when the fermentation alcohol content was extremely high (C and D). <Example 2: Confirmation that the improvement effect of unpleasant flavors is not due to the alcohol contained in the alcohol-infused liquor> The beverages used in Example 1 had different alcohol contents due to differences in the content of alcohol-soaked liquor made from frozen pulverized material. To confirm that the improvement in off-flavors shown in Example 1 was not simply due to an increase in the beverage's alcohol content, beverages G and E were prepared by adjusting the alcohol content of the beverage to a constant level using neutral spirits, and the off-flavor improvement effect was evaluated using the method described above. Specifically, a beverage containing fermented alcohol and frozen pulverized material at the G content was supplemented with neutral spirits to prepare beverages with an alcohol content of 10 v / v% (G10), 15 v / v% (G15), and 20 v / v% (G20). Similarly, a beverage containing fermented alcohol and frozen pulverized material at the E content was supplemented with neutral spirits to prepare beverages with an alcohol content of 10 v / v% (E10), 15 v / v% (E15), and 20 v / v% (E20). The effect of improving unpleasant flavors on each beverage was evaluated using the above method, and the results are shown in Table 3.

[0045] [Table 3-1]

[0046] [Table 3-2]

[0047] In beverages G, G10, G15, and G20, which did not contain alcohol-infused liquor made from frozen pulverized material, increasing the alcohol content of the beverages did not improve the off-flavor. On the other hand, beverages E, E10, E15, and E20, which contained alcohol-infused liquor made from frozen pulverized material, all showed an improvement in off-flavor compared to beverages G, G10, G15, and G20. This result suggests that the improvement in off-flavor is not solely due to the alcohol contained in the alcohol-infused liquor.

Claims

1. A beverage comprising an alcoholic soaked liquid of frozen, finely ground material of one or more raw foods selected from the group consisting of fruits and vegetables, and fermented alcohol.

2. 2. The beverage according to claim 1, wherein the fermented alcohol content is 0.1 v / v % or more in terms of pure alcohol.

3. 3. The beverage according to claim 1, having an alcohol content of 0.5 to 40 v / v%.

4. the fermented alcohol is obtained from one or more fruits selected from the group consisting of barley, sugarcane, pineapple, apple, grape, rice, corn, pear, cherry, plum, pomegranate, orange, peach, kiwi fruit, passion fruit, persimmon, mango, lemon, banana, lime, berry, and strawberry, and the content of the fermented alcohol is 0.5 v / v % or more of the beverage; The beverage according to any one of claims 1 to 3.

5. The beverage according to any one of claims 1 to 4, which is a packaged beverage.

6. The beverage according to any one of claims 1 to 5, which is a beverage having a citrus fruit flavor, a pome fruit flavor, a stone fruit flavor, a berry flavor, a cereal flavor, a tropical and subtropical fruit flavor, a fruit-like vegetable flavor, a root vegetable flavor, a leafy vegetable flavor, a fruit vegetable flavor, a spicy vegetable and garnish flavor, an energy drink flavor, a coffee flavor, a tea flavor, a cocoa flavor, a cola flavor, a dessert flavor, or a dairy drink flavor.

7. Freezing one or more raw food materials selected from the group consisting of fruits and vegetables to obtain a frozen product; pulverizing the frozen product to obtain a frozen and pulverized product; immersing the frozen, finely pulverized material in an alcohol solution having a concentration capable of extracting one or more raw material components to obtain an alcohol immersion liquid; and Blending the alcohol soaked solution of the frozen finely pulverized material and fermented alcohol into a beverage; A method for producing a beverage, comprising:

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