Container-packed sparkling alcoholic beverage

Abstract

To provide a packaged sparkling alcoholic beverage containing water-soluble dietary fiber and imparted with flavor derived from wood chips.SOLUTION: Wherein the foaming alcoholic beverage contains a water-soluble dietary fiber, and the volume of the wood piece is from 340mm3 to 45,000 mm 3 per 100 mL of the foaming alcoholic beverage, and the surface area of the wood piece is from 1,900 mm 2 to 8,600 mm 2 per 100 mL of the foaming alcoholic beverage; and filling a vessel with a foaming alcoholic beverage containing a water-soluble dietary fiber and one or more pieces of wood, sealing the vessel, and adjusting the volume of the wood piece to from 3,400 mm 3 to 45,000 mm 3 per 100 mL of the foaming alcoholic beverage; Adjusting a surface area of the wood chips to 190mm2 to 8600mm2 per 100mL of the sparkling alcoholic beverage.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged sparkling alcoholic beverage containing water-soluble dietary fiber. [Background technology]

[0002] Alcoholic beverages flavored with various flavorings added to distilled spirits such as whiskey, brandy, shochu, gin, and vodka are widely popular. For example, oak, the raw material for barrels, is known to impart a desirable flavor to alcoholic beverages. Therefore, it has been common to impart an oak flavor to still alcoholic beverages such as distilled spirits and fruit wines by filling and storing them in storage containers such as oak barrels. Oak chips, which are fragments of oak wood, the raw material for barrels, have also been used as a technology for imparting an oak-derived flavor to still alcoholic beverages in containers other than barrels.

[0003] In the past, oak chips were used to produce alcoholic beverages. For still alcoholic beverages, the oak chips were soaked in the still alcoholic beverage during brewing, and the flavor of the oak chips was extracted. The oak chips were then removed by filtration or other methods, and the resulting beverage was then bottled. For example, Patent Document 1 discloses a method for improving the storage stability of fruit wine containing reduced amounts of sulfite by adding an oak chip infusion obtained by soaking oak chips in fruit wine. Patent Document 2 also discloses a method for shortening the aging period of brandy by soaking oak chips in a brandy undiluted liquor obtained by distilling an alcohol-containing product fermented from fruit or fruit and water, followed by aging the liquor. Patent Document 3 also discloses a method for adding whiskey-like flavor and aroma to distilled liquors such as whiskey and white liquor by soaking a predetermined amount of partially roasted oak wood particles in a water-permeable bag. This method involves soaking the wood in a bottled distilled liquor. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-39305 [Patent Document 2] Japanese Patent Application Publication No. 4-84882 [Patent Document 3] Japanese Patent Application Publication No. 2015-202105 Summary of the Invention [Problem to be solved by the invention]

[0005] While bottled sparkling alcoholic beverages are popular in the market due to their convenience and palatability, no technology has been developed to utilize oak flakes in bottled sparkling alcoholic beverages, i.e., a technology that adds oak flakes to the container body, such as a can, which is a distribution container, to impart a desirable oak-derived flavor to the bottled sparkling alcoholic beverages even after packaging and distribution on the market.

[0006] The present invention aims to provide a packaged sparkling alcoholic beverage containing water-soluble dietary fiber and imparted with a flavor derived from wood chips. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the inventor discovered that by filling the container body with wood chips of a specific size and shape together with a sparkling alcoholic beverage containing water-soluble dietary fiber, it is possible to impart a good barrel aroma and reduce the unpleasant flavor derived from the water-soluble dietary fiber, and thus completed the present invention.

[0008] That is, the present invention is as follows. [1] A sparkling alcoholic beverage and one or more pieces of wood are packed in a container, The sparkling alcoholic beverage contains water-soluble dietary fiber, The volume of the wood chips is 340 mm per 100 mL of the sparkling alcoholic beverage. 3 ~45000mm 3 and The surface area of ​​the wood chips is 190 mm per 100 mL of the sparkling alcoholic beverage.2 ~8600mm 2 A packaged sparkling alcoholic beverage characterized by: [2] The packaged sparkling alcoholic beverage according to [1], wherein the weight of the wood chips is 1.1 g to 3.5 g per 100 mL of the sparkling alcoholic beverage. [3] The packaged sparkling alcoholic beverage according to [1] or [2], wherein the content of the water-soluble dietary fiber in the sparkling alcoholic beverage is 0.5 g / 100 mL to 4.0 g / 100 mL. [4] The packaged sparkling alcoholic beverage according to any one of [1] to [3], wherein the alcohol concentration of the sparkling alcoholic beverage is 1.0 v / v% to 9.0 v / v%. [5] The packaged sparkling alcoholic beverage according to any one of [1] to [4], wherein the acidity of the sparkling alcoholic beverage is 0.01 w / v% to 0.20 w / v%. [6] The packaged sparkling alcoholic beverage according to any one of [1] to [5], wherein the extract content of the sparkling alcoholic beverage is 0.5 w / v% to 4.0 w / v%. [7] The packaged sparkling alcoholic beverage according to any one of [1] to [6], wherein the sparkling alcoholic beverage has a carbon dioxide pressure of 1.5 GV to 2.6 GV. [8] The packaged sparkling alcoholic beverage according to any one of [1] to [7], wherein the alcohol used as a raw material for the sparkling alcoholic beverage is a distilled alcoholic beverage. [9] The packaged sparkling alcoholic beverage according to [8], wherein the distilled liquor is whiskey.

[10] The packaged sparkling alcoholic beverage according to any one of [1] to [9] above, wherein the package is a metal package.

[11] The packaged sparkling alcoholic beverage according to any one of [1] to

[10] above, wherein the container is a metal container that opens over 30% or more of the area of ​​the top surface of the container when opened.

[12] The packaged sparkling alcoholic beverage according to any one of [1] to

[11] above, wherein the package is a light-shielding package.

[13] The packaged sparkling alcoholic beverage according to any one of [1] to

[12] above, wherein the wood chips are wood chips of oak, cherry, acacia, or mizunara.

[14] In a packaged sparkling alcoholic beverage containing water-soluble dietary fiber, A sparkling alcoholic beverage containing water-soluble dietary fiber and one or more pieces of wood are filled into a container body and sealed; The volume of the wood chips is 340 mm per 100 mL of the sparkling alcoholic beverage. 3 ~45000mm 3 Adjust to The surface area of ​​the wood chips is 190 mm per 100 mL of the sparkling alcoholic beverage. 2 ~8600mm 2 Adjust to A method for improving the flavor of a packaged sparkling alcoholic beverage. [Effects of the Invention]

[0009] According to the present invention, a highly palatable bottled sparkling alcoholic beverage can be provided which has a barrel aroma and is reduced in the thick feeling caused by dietary fiber. DETAILED DESCRIPTION OF THE INVENTION

[0010] In the present invention and this specification, a sparkling alcoholic beverage refers to an alcohol-containing sparkling beverage, i.e., a beverage containing alcohol and carbon dioxide. It may be a beverage produced through a fermentation process or a beverage produced without a fermentation process. Specifically, sparkling alcoholic beverages in the present invention include sparkling beverages obtained by injecting carbon dioxide or adding carbonated water into a non-sparkling alcoholic beverage; sparkling beverages obtained by mixing a non-sparkling alcoholic beverage with a non-alcoholic beverage such as juice, soft drinks, cider, lemonade, or carbonated water, and optionally injecting carbon dioxide; beer-flavored alcoholic beverages (alcoholic beverages with a flavor, taste, and texture equivalent to or similar to beer), sparkling wine, cider, and other sparkling alcoholic beverages. Examples of non-sparkling alcoholic beverages include distilled spirits and liqueurs such as vodka, whiskey, brandy, shochu, rum, spirits, and gin.

[0011] The bottled sparkling alcoholic beverage according to the present invention comprises a sparkling alcoholic beverage and one or more pieces of wood packed in a container, the sparkling alcoholic beverage containing water-soluble dietary fiber, and the volume of the wood pieces being 340 mm per 100 mL of the sparkling alcoholic beverage. 3 ~45000mm 3 and the surface area of ​​the wood piece is 190 mm per 100 mL of the sparkling alcoholic beverage. 2 ~8600mm 2 By filling a sparkling alcoholic beverage together with wood chips into a container and sealing it, various components are eluted from the wood chips between the time of filling the container and the time of consumption, imparting a flavor derived from the wood chips. In this case, by adjusting the size and shape of the wood chips within a specific range, components that impart a desirable flavor can be efficiently eluted from the wood chips, and excessive elution of components that impart an unpleasant flavor such as astringency can be suppressed.

[0012] Among the bottled sparkling alcoholic beverages according to the present invention, the sparkling alcoholic beverage that is packaged in a container together with wood chips (hereinafter, sometimes referred to as the "sparkling alcoholic beverage according to the present invention") contains water-soluble dietary fiber. Water-soluble dietary fiber contributes to imparting richness, but at the same time, it also imparts a thick texture (a sticky texture that remains in the mouth after drinking). In sparkling alcoholic beverages, if the thickness becomes too strong, the refreshing drinking experience due to the effervescence caused by carbon dioxide gas is lost. By filling the sparkling alcoholic beverage according to the present invention in a container together with wood chips of an appropriate size and shape, the thick texture caused by the water-soluble dietary fiber is reduced, and the flavor is further improved.

[0013] In this way, wood chips of a specific size and shape can improve the flavor of sparkling alcoholic beverages containing water-soluble dietary fiber by imparting a sufficient amount of desirable barrel aroma while suppressing astringency and the like, and further reducing unpleasant flavors derived from the water-soluble dietary fiber. In other words, wood chips of a specific size and shape function as a flavor improver for sparkling alcoholic beverages containing water-soluble dietary fiber.

[0014] The wood chips contained in the sparkling alcoholic beverage according to the present invention are not in chip (flake) form but in block (lump) form. Chip-shaped chips have a much larger surface area relative to their volume, which causes rapid component extraction, resulting in excessive flavors such as astringency being imparted to the liquid. In contrast, the wood chips contained in the sparkling alcoholic beverage according to the present invention are in block form with a certain degree of surface area and thickness, which allows for sufficiently high elution efficiency of desirable flavor components while suppressing excessive elution of components that cause unpleasant flavors, such as astringency components.

[0015] Specifically, the wood chips contained in the sparkling alcoholic beverage of the present invention have a volume of 340 mm per 100 mL of the beverage. 3 ~45000mm 3 and the surface area is 190 mm per 100 mL of beverage. 2 ~8600mm 2 The wood chips to be contained in the sparkling alcoholic beverage of the present invention are pieces of wood having a volume of 340 mm per 100 mL of the beverage. 3 ~30,000mm 3 and the surface area is 190 mm 2 ~7200mm 2 Preferably, the volume is 340 mm 3 ~20000mm 3 and the surface area is 190 mm 2 ~5000mm 2 More preferably, the volume is 340 mm 3 ~15000mm 3 and the surface area is 190 mm 2 ~4000mm 2 More preferably, the volume is 340 mm 3 ~13090mm 3 and the surface area is 190 mm 2 ~3000mm 2 Even more preferred is one having a volume of 1200 mm 3 ~12860mm 3 and the surface area is 680mm 2 ~3000mm 2 It is particularly preferred that:

[0016] The number of wood chips contained in the sparkling alcoholic beverage according to the present invention may be 1 or 2 or more. The number of wood chips contained in the sparkling alcoholic beverage according to the present invention may be, for example, 1 to 30, preferably 1 to 20, and more preferably 1 to 10.

[0017] When the sparkling alcoholic beverage according to the present invention contains multiple pieces of wood, the pieces of wood may be block-shaped and may be the same or different in size and shape. Note that "the volume of the wood pieces in the sparkling alcoholic beverage according to the present invention" refers to the total volume of the individual pieces of wood contained in the beverage, and "the surface area of ​​the wood pieces in the sparkling alcoholic beverage according to the present invention" refers to the total surface area of ​​the individual pieces of wood contained in the beverage.

[0018] The weight of the wood chips contained in the sparkling alcoholic beverage of the present invention is not particularly limited. The weight of the wood chips contained in the sparkling alcoholic beverage of the present invention is preferably 1.0 g or more, more preferably 1.1 g or more, and even more preferably 1.1 g to 3.5 g per 100 mL of beverage. Note that "the weight of the wood chips in the sparkling alcoholic beverage of the present invention" refers to the total weight of the individual wood chips contained in the beverage.

[0019] The type of raw wood for the wood chips contained in the sparkling alcoholic beverage according to the present invention is not particularly limited. Regardless of the type of wood chips used, a packaged sparkling alcoholic beverage can be obtained that is imparted with a mellow aroma, so-called barrel aroma, reminiscent of long-term aging, due to components derived from the wood chips. In order to impart a more desirable barrel aroma, the wood used in the present invention is preferably wood (barrel wood) that is used to make barrels for whiskey, wine, etc., and among these, oak, cherry, acacia, and Mizunara are preferred. For example, by using oak wood chips, a packaged sparkling alcoholic beverage with a rich barrel aroma and a complex flavor that harmonizes vanilla notes, gorgeousness, and spice derived from oak can be obtained, which is highly palatable.

[0020] The sparkling alcoholic beverage according to the present invention is not particularly limited as long as it is a drinkable liquid containing alcohol. The sparkling alcoholic beverage can be obtained, for example, by using raw alcohol or an alcoholic beverage produced by a conventional method as a raw material, adding raw water and various other ingredients as needed, and further injecting carbon dioxide gas as needed. The alcoholic beverage may be a distilled alcoholic beverage or a brewed alcoholic beverage. Examples of distilled alcoholic beverages include vodka, whiskey, brandy, spirits, shochu, rum, gin, etc., and may also be a liqueur. Examples of brewed alcoholic beverages include beer, wine, cider, etc. The sparkling alcoholic beverage according to the present invention may be made from two or more types of alcoholic beverages. The alcohol used as a raw material for the sparkling alcoholic beverage according to the present invention is preferably a distilled alcoholic beverage or a raw alcoholic beverage, more preferably a distilled alcoholic beverage, and preferably one or more selected from the group consisting of vodka, whiskey, brandy, spirits, shochu, rum, and gin, with whiskey being more preferred.

[0021] The alcohol concentration of the sparkling alcoholic beverage according to the present invention is not particularly limited, but is preferably 70.0 v / v% or less, more preferably 60.0 v / v% or less, even more preferably 20.0 v / v% or less, even more preferably 0.05 v / v% to 20.0 v / v%, and particularly preferably 1.0 v / v% to 9.0 v / v%. Alcohol itself has a characteristic bitterness and stimulating taste, and an alcohol concentration of 75.0 v / v% or more is too strong and less palatable as a beverage. If the alcohol concentration of the alcoholic beverage or raw material alcohol used as a raw material is too high, the alcohol concentration can be adjusted by dilution.

[0022] The sparkling alcoholic beverage according to the present invention also contains water-soluble dietary fiber. Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolysate, pectin, gum arabic, etc. These water-soluble dietary fibers may be used alone or in combination of two or more types.

[0023] The content of water-soluble dietary fiber in the sparkling alcoholic beverage of the present invention is not particularly limited. In order to more fully demonstrate the thickening-improving effect of the wood chips, the content of water-soluble dietary fiber in the sparkling alcoholic beverage of the present invention is preferably 0.5 g / 100 mL to 4.0 g / 100 mL. In order to further reduce the astringency derived from the wood chips, the content of water-soluble dietary fiber in the sparkling alcoholic beverage of the present invention is more preferably 0.5 g / 100 mL to 3.0 g / 100 mL, even more preferably 0.5 g / 100 mL to 2.5 g / 100 mL, even more preferably 1.0 g / 100 mL to 2.5 g / 100 mL, and particularly preferably 1.5 g / 100 mL to 2.5 g / 100 mL.

[0024] The water-soluble dietary fiber content of the sparkling alcoholic beverage according to the present invention can be calculated from the blending ratio of the ingredients of the sparkling alcoholic beverage. The water-soluble dietary fiber content of the sparkling alcoholic beverage can also be determined by high-performance liquid chromatography (enzyme-HPLC), which is a dietary fiber analysis method described in "Methods for Analyzing Nutritional Components, etc. in the Nutrition Labeling Standards" (Eishin No. 13, April 26, 1999).

[0025] The acidity of the sparkling alcoholic beverage according to the present invention is adjusted appropriately depending on the desired product quality. In order to more efficiently elute components that contribute to the barrel aroma from the wood chips, the acidity of the sparkling alcoholic beverage according to the present invention is preferably 0.01 w / v% to 0.20 w / v%, more preferably 0.03 w / v% to 0.15 w / v%, and even more preferably 0.05 w / v% to 0.10 w / v%.

[0026] The acidity of the sparkling alcoholic beverage according to the present invention can be calculated from the blending ratio of the ingredients of the sparkling alcoholic beverage. Furthermore, the acidity of beverages, including sparkling alcoholic beverages, converted into citric acid is calculated based on the acidity measurement method prescribed in "3-5 Total Acid (Free Acid)" on page 8 of the National Tax Agency's Prescribed Analytical Methods (National Tax Agency Ordinance No. 6 of 2007). Specifically, the acidity can be measured by the following method. First, accurately measure 1 to 50 mL of sample and dilute appropriately with water. This is titrated with 0.1 mol / L sodium hydroxide solution, and the endpoint is set to 8.2 on a pH meter. The pH is calculated using the following formula: where "A" is the titer (mL) of 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the sample weight (g). Also, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution.

[0027] [Citric acid equivalent acidity (%)] = A x f x 100 / W x 0.0064

[0028] The extract component of the sparkling alcoholic beverage according to the present invention is appropriately prepared depending on the desired product quality. In order to more efficiently elute components that contribute to the barrel aroma from the wood chips, the extract component of the sparkling alcoholic beverage according to the present invention is preferably 0.5 w / v% to 4.0 w / v%, more preferably 0.5 w / v% to 3.0 w / v%, even more preferably 0.5 w / v% to 2.5 w / v%, even more preferably 1.0 w / v% to 2.5 w / v%, and particularly preferably 1.5 w / v% to 2.5 w / v%.

[0029] Extract content is the amount of 100cm3 of original volume at a temperature of 15°C. 3 The extract content of the alcoholic beverage according to the present invention can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan. The extract content of the sparkling alcoholic beverage according to the present invention can also be determined by a method in which the water content in a sample is directly evaporated by steam drying or the like and the remaining extract content is weighed.

[0030] The carbon dioxide pressure of the sparkling alcoholic beverage according to the present invention is adjusted appropriately depending on the desired product quality. The carbon dioxide pressure of the sparkling alcoholic beverage according to the present invention can be, for example: From the viewpoint of providing a more excellent refreshing feeling due to the carbon dioxide gas, the carbon dioxide pressure of the sparkling alcoholic beverage according to the present invention can be 1.0 GV to 4.5 GV at 20°C, and preferably 1.5 GV to 2.6 GV.

[0031] The sparkling alcoholic beverage according to the present invention can be adjusted to a desired carbon dioxide pressure by blending all ingredients and then injecting carbon dioxide gas. When sparkling beverages such as carbonated water, cider, or beer are used as ingredients, the desired gas pressure can be achieved without injecting carbon dioxide gas by appropriately adjusting the amounts used.

[0032] The sparkling alcoholic beverage according to the present invention may contain other ingredients in addition to the alcohol, water-soluble dietary fiber, carbonated water, carbon dioxide gas, and raw water, as long as the thickening-improving effect of the wood chips is not impaired. Examples of such other ingredients include fruits and vegetables, herbs, tea, flavorings, soft drinks, acidulants, sweeteners, coloring agents, antioxidants, foaming agents, proteins or their hydrolyzates, and yeast extract.

[0033] The fresh produce may be either fruit or vegetables. Examples of fruit include tropical fruits such as mango, kiwifruit, banana, pineapple, papaya, lychee, guava, and passion fruit; citrus fruits such as lemon, lime, yuzu, sudachi, kabosu, shikuwasa, grapefruit, sweetie, orange, unshu mandarin, summer mandarin, Iyokan, hassaku, and hyuganatsu; and soft fruits such as peaches, plums, apples, grapes, melons, watermelons, pears, cherries, plums, strawberries, blueberries, raspberries, black currants, and loquats. Examples of vegetables that can be used include tomatoes, carrots, spinach, cabbage, Brussels sprouts, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, soybeans, beets, red peppers, pumpkins, komatsuna, ginger, and parsley. These may be used alone or in combination. The fruits and vegetables used as raw materials for the sparkling alcoholic beverage may be shredded or crushed edible parts, or squeezed juice, or may be inedible parts such as fruit peels.

[0034] Examples of herbs include lemongrass, sage, cinnamon, lavender, rosemary, pepper, peppermint, vanilla, etc. These may be used alone or in combination of two or more. Examples of tea include green tea leaves, black tea leaves, oolong tea leaves, and matcha.

[0035] Flavorings that can be used include, for example, extracts of aroma components from fruits or their peels with a solvent such as alcohol, and concentrates thereof by vacuum distillation or atmospheric distillation. Various food flavorings that are added to beverages can also be used as appropriate. These flavorings may be used alone or in combination of two or more.

[0036] Examples of acidulants include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, adipic acid, and fumaric acid, as well as phosphoric acid. These acidulants may be used alone or in combination of two or more.

[0037] Examples of sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweet amino acids, and high-sensitivity sweeteners. Examples of sweet amino acids include alanine and glycine, with alanine being preferred. Examples of high-sensitivity sweeteners include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose. These sweeteners may be used alone or in combination.

[0038] Examples of antioxidants include sulfurous acid and vitamin C. These antioxidants may be used alone or in combination of two or more. Examples of foaming agents include soybean peptides, soybean saponin, alginate esters, quillaja saponin, etc. These foaming agents may be used alone or in combination of two or more. Examples of the protein hydrolysate include soy protein hydrolysate, etc. These protein hydrolysates may be used alone or in combination of two or more. Examples of coloring agents include coloring agents commonly used in foods and beverages, such as caramel color, etc. These coloring agents may be used alone or in combination of two or more.

[0039] The sparkling alcoholic beverage according to the present invention can be produced, for example, by a method (blending method) of mixing the ingredients. The order in which the ingredients are mixed is not particularly limited. All ingredients may be added to the raw water at the same time, or the ingredients may be added sequentially, such as by dissolving previously added ingredients and then adding the remaining ingredients. Furthermore, for example, solid ingredients (e.g., powder or granules) and alcohol may be mixed with the raw water, or the solid ingredients may be prepared as aqueous solutions in advance, and these aqueous solutions, alcohol, and, if necessary, raw water may be mixed. Furthermore, heated ingredients may be added to the raw water, or a prepared blend may be heated.

[0040] If insoluble matter is generated in the prepared preparation, it is preferable to subject the preparation to a treatment for removing the insoluble matter, such as filtration. The treatment for removing the insoluble matter is not particularly limited, and can be carried out by a method commonly used in the technical field, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration.

[0041] When the sparkling alcoholic beverage according to the present invention is a sparkling alcoholic beverage, it can be produced, for example, by using carbonated water or a sparkling soft drink such as cider or ramune as an ingredient. Alternatively, a sparkling alcoholic beverage can be produced by preparing a blended liquid by mixing all ingredients except for carbon dioxide gas, and then introducing carbon dioxide gas into this blended liquid. The introduction of carbon dioxide gas can be carried out by a conventional method.

[0042] The bottled sparkling alcoholic beverage of the present invention can be produced by filling a container with the sparkling alcoholic beverage of the present invention and wood chips and sealing the container. Filling and sealing the container can be carried out by conventional methods. Furthermore, the empty space of the bottled sparkling alcoholic beverage may be filled with an inert gas such as nitrogen or carbon dioxide. The inert gas can reduce the amount of oxygen present in the container.

[0043] The container for filling the sparkling alcoholic beverage and wood chips according to the present invention is not particularly limited. Specific examples include glass bottles, cans, and flexible containers. Examples of cans include two-piece beverage cans, three-piece beverage cans, and bottle-shaped cans. Examples of flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single-layer resin or a multi-layer resin.

[0044] The container for filling the sparkling alcoholic beverage and wood chips according to the present invention may be a transparent container, but a light-shielding container is preferred. By blocking light, particularly ultraviolet light, during the storage period from production to consumption, a stronger barrel aroma is imparted, which is preferable. The light-shielding container may be a green or brown transparent glass bottle, and a container that completely blocks light, such as a metal container, is particularly preferred.

[0045] The container used in the present invention is preferably one with a relatively wide opening area when opened. Some of the barrel aroma components eluted from the wood chips volatilize and mix with the gas inside the container. The wide opening area allows the barrel aroma to be felt more strongly when opened. Examples of containers with a wide opening area include bottle-shaped cans and full-open cans. Bottle-shaped cans are bottle-shaped metal containers that can be resealed with a screw cap. Full-open cans are metal containers in which 30% or more of the area of ​​the top surface of the can lid is open when the lid is opened. The open area of ​​a full-open can is preferably 50% or more of the area of ​​the top surface of the container, more preferably 90% or more, and even more preferably the entire top surface of the container.

[0046] The full-open can used in the present invention may have a circular can lid top surface that is scored (notched) around its entire circumference. The scoring allows the entire can lid top surface to detach from the can body and be opened. However, the entire can lid top surface does not necessarily need to be detached, and a container may be used in which a portion of the can lid top surface remains on the can body after opening.

[0047] As the container used in the present invention, a full-open can is particularly preferred. A full-open can has a wider opening when opened than a bottle-shaped can, making it easier to see the wood chips immersed in the beverage inside, and is therefore visually appealing.

[0048] The capacity of the container used in the present invention (the amount of beverage liquid filled) is not particularly limited, and is, for example, 135 to 1000 mL, preferably 320 to 500 mL. When the top surface of the container is circular, the diameter of the container is not particularly limited, and is, for example, 200 to 211 mm, preferably 202 to 206 mm (JIS Z 1571:2016). [Example]

[0049] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0050] [Sensory evaluation] In the subsequent experiments, sensory evaluation was performed by 10 trained panelists, and the average score of all panelists was used as the score of the evaluation object.

[0051] (Evaluation items) Barrel aroma: A complex aroma that combines the vanilla notes of oak with a gorgeous, spicy flavor, and a rich aroma reminiscent of long-term aging. Astringency: A bitter taste that lingers in the mouth Overall rating: A refreshing drink with a crisp aftertaste, as desired for an alcoholic beverage.

[0052] The evaluation was carried out on a 7-point scale from 1 to 7. For the strength of the barrel aroma and astringency, 1 was the weakest and 7 was the strongest. For the overall evaluation, 1 was the lowest and 7 was the highest.

[0053] [Example 1] We investigated the effect of wood chip shape on the flavor of a bottled sparkling alcoholic beverage, which was filled together with wood chips. Oak chips (oak pieces crushed into chips) and oak blocks (oak pieces processed into blocks) were used as wood chips.

[0054] The sparkling alcoholic beverage to be filled into the container was made from raw alcohol, whiskey, water-soluble dietary fiber, and phytic acid, and was adjusted so that the gas pressure, acidity, extract content, alcohol content, and amount of water-soluble dietary fiber would satisfy the physical properties shown in Tables 1 to 4. Polydextrose (product name "Lites HF", manufactured by DuPont) was used as the water-soluble dietary fiber.

[0055] The container was a 500 mL full-open aluminum can (a can having a can body with a closed bottom and a can lid that closes the top of the can body. Opening: diameter approximately 43.5 mm, 1485 mm). 2 ) was used.

[0056] Oak chips or oak blocks were filled into containers together with 500 mL of liquid content (sparkling alcoholic beverage) so that the amount per 100 mL of beverage was as shown in Tables 1 to 4. The resulting bottled sparkling alcoholic beverages were stored at 37°C for 10, 20, or 30 days, and then subjected to a sensory evaluation. Storage at 37°C for 10 days corresponds to storage at room temperature for 2 months, storage at 37°C for 20 days corresponds to storage at room temperature for 4 months, and storage at 37°C for 30 days corresponds to storage at room temperature for 6 months. The sensory evaluation results are shown in Tables 1 to 4. The volume, surface area, number, and grams of oak blocks listed in Tables 3 and 4 are the amounts per 100 mL of beverage.

[0057] [Table 1]

[0058] [Table 2]

[0059] [Table 3]

[0060] [Table 4]

[0061] As shown in Tables 1 and 2, the bottled sparkling alcoholic beverages of Comparative Test Plots 1-1 to 1-8, which used oak chips, significantly extracted astringency during storage, impairing overall palatability. On the other hand, as shown in Tables 3 and 4, the bottled sparkling alcoholic beverages of Test Plots 1-1 to 1-8, which used oak blocks, sufficiently extracted the barrel aroma components during storage, but did not become excessively astringent.

[0062] [Example 2] We investigated the effect of block-shaped wood chip size on the flavor of a bottled sparkling alcoholic beverage. Three different sizes of oak blocks, A to C, were used as wood chips. The size of each oak block is as follows:

[0063] [Table 5]

[0064] Packaged sparkling alcoholic beverages were produced in the same manner as in Example 1, except that oak blocks were added in the amounts shown in Tables 6 to 9. The resulting packaged sparkling alcoholic beverages were stored at 37°C for 10, 20, or 30 days, and then subjected to a sensory evaluation. The results of the sensory evaluation are shown in Tables 6 to 9. The volume, surface area, number, and grams of oak blocks shown in Tables 6 to 9 are the amounts per 100 mL of beverage.

[0065] [Table 6]

[0066] [Table 7]

[0067] [Table 8]

[0068] [Table 9]

[0069] As shown in Tables 6 to 9, the intensity of the oak aroma increased with increasing storage time for all test plots of bottled sparkling alcoholic beverages. Furthermore, in test plots 2-1 to 2-4, which contained one Oak Block A per 100 mL of beverage, and test plots 2-5 to 2-8, which contained one Oak Block C per 100 mL of beverage, the astringency was very weak after 30 days of storage, confirming that the elution of astringent components from the wood chips was suppressed. In contrast, in test plots 2-9 to 2-12, which contained two Oak Block C per 100 mL of beverage, the astringency increased along with the oak aroma. Furthermore, comparing test plots 2-13 and 2-14, test plot 2-13, which contained 1 / 4 of an Oak Block B per 100 mL of beverage, imparted the oak aroma but did not have a very strong astringency. In contrast, in test plot 2-14, in which four pieces of Oak Block B were added per 100 mL of beverage, a very strong barrel aroma was imparted, but an excessively astringent taste was imparted.

[0070] [Example 3] The effect of the content of water-soluble dietary fiber on the flavor of a packaged sparkling alcoholic beverage was examined. The wood chips used were the oak block B used in Example 2. The water-soluble dietary fiber used was polydextrose (product name "Lites HF", manufactured by DuPont). Specifically, packaged sparkling alcoholic beverages were produced in the same manner as in Example 1, except that the amounts of oak block and water-soluble dietary fiber per 100 mL of beverage were blended in the amounts shown in Table 10, and then stored at 37°C for 30 days.

[0071] After storage, the bottled sparkling alcoholic beverages were evaluated for barrel aroma intensity, astringency, fullness (the opposite of a refreshing drinking experience), and body, and an overall evaluation of the beverage was also conducted. Fullness and body were evaluated by 10 trained panelists on a 7-point scale from 1 to 7 (1 being the weakest and 7 being the strongest). The evaluation results are shown in Table 10.

[0072] [Table 10]

[0073] As shown in Table 10, comparative test 3-1, which did not contain oak blocks, had a high body but was also thick and heavy, resulting in a low overall rating. On the other hand, test 3-2, which contained both oak blocks and water-soluble dietary fiber, had excellent barrel aroma and body, and the thickness was reduced to the same level as test 3-1, which did not contain water-soluble dietary fiber, resulting in a highly palatable sparkling alcoholic beverage.

[0074] [Example 4] The effect of the type of wood chips on the flavor of a packaged sparkling alcoholic beverage was examined. Wood chips derived from oak, cherry, Mizunara, and acacia were used. Specifically, packaged sparkling alcoholic beverages were produced in the same manner as in Example 1, except that the amounts of oak blocks and water-soluble dietary fiber per 100 mL of beverage were as shown in Table 11, and the gas pressure, acidity, extract content, and alcohol content were blended to achieve the physical properties shown in Table 11, and the beverages were stored at 37°C for 30 days. The results of a sensory evaluation of the packaged sparkling alcoholic beverages after storage are shown in Table 11.

[0075] [Table 11]

[0076] As shown in Table 11, all of the test plots 4-1 to 4-4 exhibited favorable barrel aroma strength and deliciousness in the storage test. These results confirmed that even if the types of raw wood for the wood chips were different, filling a container with wood chips of a predetermined size and shape together with a sparkling alcoholic beverage could impart a favorable barrel aroma while suppressing astringency.

[0077] [Example 5] The effect of the light-shielding properties of the container on the flavor of a bottled sparkling alcoholic beverage in which a sparkling alcoholic beverage and wood chips were packed together in a container was examined. A can was used as the light-shielding container, and a transparent glass bottle was used as the non-light-shielding container. Specifically, the amounts of oak blocks and water-soluble dietary fiber per 100 mL of beverage were as shown in Table 12, and the gas pressure, acidity, extract content, and alcohol content were blended to achieve the physical properties shown in Table 12, and the bottled beverage was packed into a container as shown in Table 12. The bottled sparkling alcoholic beverage was produced in the same manner as in Example 1 and stored at 37°C for 30 days. The results of a sensory evaluation of the bottled sparkling alcoholic beverage after storage are shown in Table 12.

[0078] [Table 12]

[0079] As shown in Table 12, Test Plot 5-1 packed in a light-shielding container had a stronger barrel aroma and a better flavor than Test Plot 5-2 packed in a non-light-shielding container.

[0080] [Example 6] The effect of the opening area of ​​a container on the flavor of a bottled sparkling alcoholic beverage packed together with wood chips was examined. Three types of containers with different opening areas were used: stay-on-tab cans, bottle-shaped cans, and full-open cans. The opening area of ​​each container is shown in Table 13. Specifically, the amounts of oak blocks and water-soluble dietary fiber per 100 mL of beverage were as shown in Table 13, and the beverages were blended so that the gas pressure, acidity, extract content, and alcohol content were as shown in Table 13. Packaged sparkling alcoholic beverages were produced in the same manner as in Example 1, except that they were packed into containers as shown in Table 13, and then stored at 37°C for 30 days. A sensory evaluation of the bottled sparkling alcoholic beverages after storage was performed, and the results are shown in Table 13.

[0081] [Table 13]

[0082] As shown in Table 13, the bottled sparkling alcoholic beverages in Test Areas 6-1 to 6-5 contained the same sparkling alcoholic beverage and wood chips, but the larger the opening of the container, the stronger the perceived barrel aroma. This is presumably because the wider the opening, the stronger the barrel aroma. These results indicate that for bottled sparkling alcoholic beverages that are imparted with a barrel aroma by filling them with wood chips, containers with relatively wide openings, such as bottle cans and full-open cans, are preferred.

[0083] [Example 7] The effect of extract components on the flavor of a bottled sparkling alcoholic beverage packed with wood chips was examined. The extract components were adjusted by the content of water-soluble dietary fiber.

[0084] Specifically, the amounts of oak block, water-soluble dietary fiber, and extract per 100 mL of beverage were as shown in Table 14, and the gas pressure, acidity, extract, and alcohol content were blended to achieve the physical properties shown in Table 14, and the beverage was filled into the full-open can used in Example 6. Except for this, a packaged sparkling alcoholic beverage was produced in the same manner as in Example 1 and stored at 37°C for 30 days. Table 14 shows the results of a sensory evaluation of the packaged sparkling alcoholic beverage after storage.

[0085] [Table 14]

[0086] As shown in Table 14, comparing the packaged fermented alcoholic beverages of Test Plots 7-1 to 7-4, Test Plot 7-2, which had a relatively low amount of water-soluble dietary fiber and extract, had a very good barrel aroma, but tended to have a stronger astringency. On the other hand, Test Plots 7-3 to 7-4, which had a relatively high amount of water-soluble dietary fiber and extract, tended to have a weaker barrel aroma, although the astringency was sufficiently reduced. These results confirmed that if the amount of water-soluble dietary fiber and extract was 0.5 to 4.0 g / 100 mL, it was easy to obtain a packaged sparkling alcoholic beverage that had a sufficient barrel aroma and reduced astringency.

Claims

1. A sparkling alcoholic beverage and one or more pieces of wood are filled in a container, The sparkling alcoholic beverage contains water-soluble dietary fiber, The volume of the wood chips is 340 mm per 100 mL of the sparkling alcoholic beverage. ３ ~45,000 mm ３ and The surface area of ​​the wood chips is 190 mm per 100 mL of the sparkling alcoholic beverage. ２ ~8600mm ２ A packaged sparkling alcoholic beverage characterized by:

2. The bottled sparkling alcoholic beverage according to claim 1, wherein the weight of the wood chips is 1.1 g to 3.5 g per 100 mL of the sparkling alcoholic beverage.

3. 3. The bottled sparkling alcoholic beverage according to claim 1, wherein the content of the water-soluble dietary fiber in the sparkling alcoholic beverage is 0.5 g / 100 mL to 4.0 g / 100 mL.

4. The bottled sparkling alcoholic beverage according to claim 1 or 2, wherein the alcohol concentration of the sparkling alcoholic beverage is 1.0 v / v% to 9.0 v / v%.

5. The bottled sparkling alcoholic beverage according to claim 1 or 2, wherein the acidity of the sparkling alcoholic beverage is 0.01 w / v% to 0.20 w / v%.

6. 3. The bottled sparkling alcoholic beverage according to claim 1, wherein the extract component of the sparkling alcoholic beverage is 0.5 w / v% to 4.0 w / v%.

7. The bottled sparkling alcoholic beverage according to claim 1 or 2, wherein the carbon dioxide pressure of the sparkling alcoholic beverage is 1.5 GV to 2.6 GV.

8. The bottled sparkling alcoholic beverage according to claim 1 or 2, wherein the alcohol used as a raw material for the sparkling alcoholic beverage is a distilled liquor.

9. The bottled sparkling alcoholic beverage according to claim 8, wherein the distilled liquor is whiskey.

10. The bottled sparkling alcoholic beverage according to claim 1 or 2, wherein the container is a metal container.

11. 3. The bottled sparkling alcoholic beverage according to claim 1, wherein the container is a metal container that opens over an area of ​​30% or more of the top surface of the container when opened.

12. The bottled sparkling alcoholic beverage according to claim 1 or 2, wherein the container is a light-shielding container.

13. 3. The bottled sparkling alcoholic beverage according to claim 1, wherein the wood chips are wood chips of oak, cherry, acacia, or Mizunara.

14. In a packaged sparkling alcoholic beverage containing water-soluble dietary fiber, A sparkling alcoholic beverage containing water-soluble dietary fiber and one or more pieces of wood are filled into a container body and sealed; The volume of the wood chips is 340 mm per 100 mL of the sparkling alcoholic beverage. ３ ~45,000 mm ３ Adjust to The surface area of ​​the wood chips is 190 mm per 100 mL of the sparkling alcoholic beverage. ２ ~8600mm ２ Adjust to A method for improving the flavor of a packaged sparkling alcoholic beverage.

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