Alcoholic beverage

Abstract

To provide an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, and excellent in easiness to drink and flavor like Brown spirits.SOLUTION: An alcoholic beverage comprising Brown spirits, a water-soluble dietary fiber, and one or more selected from the group consisting of ethylcaprate and furfurals; the alcoholic beverage described above, wherein the concentration of ethylcaprate is 0.02 to 0. 20ppm or the concentration of furfurals is 0.05 to 0. 50ppm; and a method for improving the taste of an alcoholic beverage comprising Brown spirits and a water-soluble dietary fiber, the method comprising adding one or more selected from the group consisting of ethylcaprate and furfurals.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an alcoholic beverage comprising brown spirits and 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 aroma 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 the oak wood used to make barrels, have been used as a technique to impart oak-derived flavors, such as barrel aroma, to still alcoholic beverages in containers other than barrels. Alcoholic beverages with a distinctive flavor and brown color due to components eluted from wooden barrels and chips are called brown spirits.

[0003] Various techniques have been developed to improve the flavor of alcoholic beverages containing brown spirits. For example, Patent Document 1 discloses that adding one or more selected from rare sugar-containing syrup, D-psicose, D-tagatose, and D-allose to an alcoholic beverage containing both brown spirits and water-soluble dietary fiber imparts richness and maintains a favorable flavor such as mellowness. Furthermore, Patent Document 2 discloses that the harsh alcohol flavor of an alcoholic beverage can be reduced by adjusting the content of ethyl caproate to 0.01 ppm or more and the content of ethyl octanoate to 0.01 ppm or more. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2022-157943 [Patent Document 2] Patent Publication No. 2021-073897 Summary of the Invention [Problem to be solved by the invention]

[0005] Many brown spirits have a relatively high alcohol content and a strong ethanol smell, which makes them difficult to drink. The present invention aims to provide an alcoholic beverage which contains brown spirits and water-soluble dietary fiber, is easy to drink, and has an excellent flavor and taste characteristic of brown spirits. [Means for solving the problem]

[0006] As a result of intensive research to solve the above-mentioned problems, the inventors discovered that by adding at least one of ethyl caprate and furfural to an alcoholic beverage containing brown spirits and water-soluble dietary fiber, the ethanol odor is reduced while the spread of a malt-like aroma is enhanced, and thus completed the present invention.

[0007] That is, the present invention is as follows. [1] An alcoholic beverage comprising brown spirits, water-soluble dietary fiber, and one or more selected from the group consisting of ethyl caprate and furfural. [2] The concentration of ethyl caprate is 0.02 to 0.20 ppm, or The alcoholic beverage according to [1] above, wherein the concentration of furfural is 0.05 to 0.50 ppm. [3] The alcoholic beverage according to [1], wherein the concentration of ethyl caprate is 0.02 to 0.20 ppm and the concentration of furfural is 0.05 to 0.50 ppm. [4] The alcoholic beverage according to any one of [1] to [3] above, wherein the content of the water-soluble dietary fiber is 0.5 g / 100 mL to 5.0 g / 100 mL. [5] The alcoholic beverage according to any one of [1] to [4] above, wherein the alcohol concentration is 0.5 v / v% to 9.0 v / v%. [6] The alcoholic beverage according to any one of [1] to [5] above, wherein the extract content is 2.0 g / 100 mL to 4.0 g / 100 mL. [7] The alcoholic beverage according to any one of [1] to [6] above, having an acidity of 0.08 g / 100 mL or less. [8] The alcoholic beverage according to any one of [1] to [7] above, having a carbon dioxide pressure of 1.5GV to 2.6GV. [9] The alcoholic beverage according to any one of [1] to [8], wherein the brown spirits is whiskey.

[10] An alcoholic beverage according to any one of [1] to [9] above, filled in a container.

[11] The alcoholic beverage according to

[10] , wherein the container is a metal container.

[12] The alcoholic beverage according to

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

[13] In alcoholic beverages containing brown spirits and soluble dietary fiber, A method for improving the flavor of an alcoholic beverage, characterized by including one or more members selected from the group consisting of ethyl caprate and furfural.

[14] For the alcoholic beverage: Adjust the concentration of ethyl caprate to 0.02 to 0.20 ppm, or The method for improving the flavor of an alcoholic beverage according to

[13] , wherein the concentration of furfural is adjusted to 0.05 to 0.50 ppm. [Effects of the Invention]

[0008] According to the present invention, a brown spirits-containing alcoholic beverage can be provided which has a reduced ethanol odor, is easy to drink, has an excellent malt-like aroma, and is highly palatable. DETAILED DESCRIPTION OF THE INVENTION

[0009] In the present invention and the specification of the present application, "ppm" means "mass ppm (0.0001 mass%)".

[0010] In the present invention and the specification of the present application, "X1 to X2 (where X1 and X2 are real numbers satisfying X1 < X2)" means a numerical range of "not less than X1 and not more than X2".

[0011] In the present invention and the specification of the present application, "alcoholic beverage" means a beverage having an alcohol concentration of 0.05 v / v% or more. The alcoholic beverage may be a beverage produced through a fermentation process or a beverage produced without going through a fermentation process. Further, it may be a foaming beverage containing carbon dioxide gas or a non-foaming beverage.

[0012] In the present invention and the specification of the present application, "brown spirits" means a colored distilled liquor having a unique flavor and containing components eluted from wood raw materials. Generally, it is produced by filling a distilled liquor into a wooden barrel and aging it for a predetermined period. Also, it can be produced by holding a distilled liquor in a state where wood chips are added for a predetermined period. Examples of the wood used for the wooden barrel and wood chips include oak, cherry, acacia, and Japanese beech.

[0013] The alcoholic beverage according to the present invention is characterized by containing brown spirits, water-soluble dietary fiber, and at least one selected from the group consisting of ethyl caproate and furfural. Brown spirits generally have a strong ethanol odor similar to other distilled liquors, but the alcoholic beverage according to the present invention contains at least one selected from the group consisting of ethyl caproate and furfural, so that in addition to the reduction of the ethanol odor derived from brown spirits and the improvement of the ease of drinking, it is also excellent in the spread of a malt-like aroma.

[0014] The brown spirits contained in the alcoholic beverage according to the present invention are not particularly limited, and various types of brown spirits can be used, such as whiskey, brandy, rum, tequila, bitters, etc. The brown spirits contained in the alcoholic beverage according to the present invention may be one type or two or more types.

[0015] The alcoholic beverage according to the present invention may contain an alcohol other than brown spirits as an ingredient. The alcohol may be a white spirit (a colorless and transparent spirit) such as vodka, shochu, or gin, or a distilled alcohol such as beer, wine, or cider. When the alcoholic beverage according to the present invention contains an alcohol other than brown spirits, the alcohol may be one type or two or more types.

[0016] The alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 0.05 v / v% or higher. The alcohol content of the alcoholic beverage of the present invention is preferably 0.5 v / v% or higher, more preferably 1.0 v / v% or higher, even more preferably 2.5 v / v% or higher, and even more preferably 5.0 v / v% or higher. The alcohol content of the alcoholic beverage of the present invention is preferably 15.0 v / v% or lower, more preferably 12.0 v / v% or lower, even more preferably 10.0 v / v% or lower, and even more preferably 9.0 v / v% or lower.

[0017] The alcohol content of the alcoholic beverage according to the present invention can be calculated from the content and blend amount of alcohol used as an ingredient. The alcohol content of the alcoholic beverage according to the present invention can also be determined, for example, by the method prescribed by the National Tax Agency (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0018] The inclusion of water-soluble dietary fiber in the alcoholic beverage of the present invention can impart a moderate richness to the beverage. Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are poorly digested by human digestive enzymes. Examples of water-soluble dietary fiber to be included in the alcoholic beverage of the present invention 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.

[0019] The content of water-soluble dietary fiber in the alcoholic beverage of the present invention is not particularly limited. In order to impart sufficient body, the content of water-soluble dietary fiber in the alcoholic beverage of the present invention is preferably 0.5 g / 100 mL or more, more preferably 0.8 g / 100 mL or more, even more preferably 1.0 g / 100 mL or more, and even more preferably 1.5 g / 100 mL or more. The content of water-soluble dietary fiber in the alcoholic beverage of the present invention is preferably 5.0 g / 100 mL or less, more preferably 4.5 g / 100 mL or less, and even more preferably 4.0 g / 100 mL or less.

[0020] The water-soluble dietary fiber content of the alcoholic beverage according to the present invention can be calculated from the blending ratio of the ingredients of the alcoholic beverage. The water-soluble dietary fiber content of the 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).

[0021] The alcoholic beverage according to the present invention contains at least one of ethyl caprate and furfural. Both ethyl caprate and furfural are aroma components with a sweet aroma, and by including them, the ethanol odor is suppressed, making the beverage easier to drink, and the malt-like aroma is enhanced, improving the flavor. These effects tend to increase depending on the contents of ethyl caprate and furfural. It is also preferable that the alcoholic beverage according to the present invention contains both ethyl caprate and furfural.

[0022] The ethyl caprate concentration of the alcoholic beverage of the present invention is not particularly limited, as long as it is a concentration that can achieve the effect of reducing the ethanol odor and enhancing the malt-like aroma of ethyl caprate. To achieve a more sufficient effect, the ethyl caprate concentration of the alcoholic beverage of the present invention is preferably 0.005 ppm or more, more preferably 0.02 ppm or more, and even more preferably 0.05 ppm or more. Furthermore, to minimize the influence of the flavor of the ethyl caprate itself on the beverage, the ethyl caprate concentration of the alcoholic beverage of the present invention is preferably 0.30 ppm or less, more preferably 0.25 ppm or less, and even more preferably 0.20 ppm or less. The ethyl caprate concentration of the alcoholic beverage of the present invention is particularly preferably 0.02 to 0.20 ppm.

[0023] The means for incorporating ethyl caprate at a desired concentration into the alcoholic beverage of the present invention is not particularly limited. For example, an alcoholic beverage containing ethyl caprate can be produced by using ethyl caprate as a raw material. The raw material used may be synthetic or natural ethyl caprate, or a flavoring containing ethyl caprate.

[0024] The furfural concentration of the alcoholic beverage of the present invention is not particularly limited, as long as it is a concentration that can achieve the effect of reducing the ethanol odor caused by furfural and enhancing the malt-like aroma. To achieve a more sufficient effect, the furfural concentration of the alcoholic beverage of the present invention is preferably 0.02 ppm or more, more preferably 0.05 ppm or more, and even more preferably 0.10 ppm or more. Furthermore, to reduce the influence of the flavor of furfural itself on the beverage, the furfural concentration of the alcoholic beverage of the present invention is preferably 0.60 ppm or less, more preferably 0.55 ppm or less, and even more preferably 0.50 ppm or less. The furfural concentration of the alcoholic beverage of the present invention is particularly preferably 0.05 to 0.50 ppm.

[0025] The means for incorporating a desired concentration of furfural into the alcoholic beverage of the present invention is not particularly limited. For example, an alcoholic beverage containing furfural can be produced by using furfural as a raw material. The raw material used may be synthetic or natural furfural, or a flavoring containing furfural.

[0026] The concentrations of ethyl caprate and furfural in the alcoholic beverage of the present invention can be calculated from the blending ratio of the ingredients containing each of them. In addition, the concentrations of ethyl caprate and furfural in the alcoholic beverage of the present invention can be quantified, for example, by GC (gas chromatography) or GC / MS (gas chromatography mass spectrometry).

[0027] The acidity of the alcoholic beverage according to the present invention is adjusted appropriately depending on the desired product quality. To ensure superior drinkability, the acidity of the alcoholic beverage according to the present invention is preferably 0.01 g / 100 mL or more, calculated as citric acid. The acidity of the alcoholic beverage according to the present invention is preferably 1.00 g / 100 mL or less, more preferably 0.50 g / 100 mL or less, even more preferably 0.20 g / 100 mL or less, even more preferably 0.15 g / 100 mL or less, and particularly preferably 0.08 g / 100 mL or less, calculated as citric acid.

[0028] The acidity of the alcoholic beverage according to the present invention can be calculated from the blending ratio of the ingredients of the alcoholic beverage. The acidity of the alcoholic beverage 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.

[0029] [Citric acid equivalent acidity (%)] = A x f x 100 / W x 0.0064

[0030] The extract content of the alcoholic beverage of the present invention is appropriately adjusted depending on the desired product quality. From the viewpoints of drinkability and superior ethanol odor reduction, the extract content of the alcoholic beverage of the present invention is preferably 1.0 g / 100 mL or more, and more preferably 2.0 g / 100 mL or more. The extract content of the alcoholic beverage of the present invention is preferably 5.0 g / 100 mL or less, and more preferably 4.0 g / 100 mL or less.

[0031] Extract content is the amount of 100cm3 of original volume at a temperature of 15°C. 3 The extract content of an alcoholic beverage according to the present invention refers to the number of grams of nonvolatile components contained in the alcoholic beverage. The extract content of an 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 an 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.

[0032] The alcoholic beverage according to the present invention may be a still alcoholic beverage, but is preferably a sparkling beverage, as this further reduces the impact of the ethanol odor. When the alcoholic beverage according to the present invention is a sparkling beverage, its carbon dioxide pressure is appropriately adjusted depending on the desired product quality. In order to provide a more refreshing feeling due to the carbon dioxide gas, the carbon dioxide pressure of the 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 3.6 GV.

[0033] The alcoholic beverage of the present invention may contain other ingredients in addition to brown spirits, water-soluble dietary fiber, ethyl caprate, and furfural, as long as the effects of the present invention are not impaired. Such other ingredients include carbonated water, carbon dioxide gas, raw water, fruits and vegetables, herbs, tea, flavorings (excluding those containing ethyl caprate or furfural), soft drinks, acidulants, sweeteners, colorings, antioxidants, foaming agents, proteins or their hydrolyzates, yeast extract, etc.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] 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.

[0040] The alcoholic beverage according to the present invention can be produced, for example, by a method of mixing the ingredients (mixing method). 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 the 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 then 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.

[0041] 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.

[0042] When the 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.

[0043] A bottled alcoholic beverage can be produced by filling a container with the alcoholic beverage according to the present invention and sealing it. Filling and sealing the container can be carried out by conventional methods. The empty space of the bottled 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.

[0044] The container for filling the alcoholic beverage 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.

[0045] The container for filling the alcoholic beverage according to the present invention may be a transparent container or a light-shielding container. By blocking light, particularly ultraviolet light, during the storage period from production to consumption, flavor deterioration is suppressed, 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 preferable.

[0046] 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.

[0047] 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.

[0048] 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 can, and when drinking, the barrel-like aroma derived from brown spirits is more likely to be perceived.

[0049] 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]

[0050] 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.

[0051] [Measurement of ethyl caprate] In the following experiments, the concentration of ethyl caprate in the beverages was measured by GC under the following conditions:

[0052] (equipment conditions) GC device: GC-2010 (manufactured by Shimadzu Corporation) Headspace autosampler: TurboMatrixHS (Shimadzu Corporation) Column: Stabilwax (30 m x 0.32 mm ID (1 μm FT) (Autosampler conditions) Oven temperature: 80℃ Needle temperature: 170℃ Transfer temperature: 180℃ Keep warm time: 30 minutes Pressure time: 3 minutes Pulling time: 0.4 minutes HS carrier gas pressure: 160kPa (GC Department Conditions) Oven temperature: 80°C for 5 minutes → 110°C (5°C / min) → 220°C (20°C / min) → 220°C for 5 minutes Carrier gas and flow rate: He, 3.0 mL / min, 89.8 kPa Detector: FID (quantification method) The area ratio was calculated using n-amyl alcohol as an internal standard.

[0053] [Furfural measurement] In the following experiments, the concentration of furfural in the beverages was measured using the solid-phase microextraction (SPME) method under the following conditions: The SPME method involves thermally desorbing a sample adsorbed on an SPME fiber at the injection port of a GC / MS, followed by separation and detection by GC / MS.

[0054] (GC / MS conditions) Column: DB-5 (30 m x 0.25 m x 0.50 μm) Oven: 40°C for 2 minutes → Heat to 140°C (10°C / min) → Heat to 250°C (7°C / min) → 250°C for 3 minutes → Heat to 300°C (12°C / min) → 300°C for 5 minutes Carrier gas and flow rate: He, 1.1904 mL / min Inlet mode: Splitless 250℃ Liner: Splitless liner Detection: MS SIM Interface temperature: 250℃ SIM mode: 2MB (m / z = 239, 181, 266), 3MB (m / z = 281, 181, 239), furfural (m / z = 291, 181, 198), methional (m / z = 299, 252), BA (m / z = 301, 181), PA (m / z = 315, 181), pentanal (m / z = 239, 181), d6_furfural (m / z = 295, 181, 265), d3_methional (m / z = 302, 181, 299), d5_BA (m / z = 307, 181), d5_PA (m / z = 320, 181). (SPME conditions) Sample / matrix: 10 g sample (contained in a 20 mL headspace vial) SPME fiber: PDMS / DVB (65 μm, 1 cm, 57327-U 24 gauge, StableFlex Pink) (manufactured by SPELCO) Derivatization reagent: PFBOA (pentafluorobenzylhydroxylamine) solution (60 ppm) Derivatization mode: before extraction, 10 minutes Extraction: 50℃, 10 minutes Desorption process: 250℃, 1 minute Sample preparation: Fiber before extraction, calcined at 250°C for 3 minutes after extraction

[0055] [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.

[0056] (Evaluation items) Ethanol smell: A pungent, pungent smell that stimulates the nose, similar to that felt when smelling raw material alcohol. Malt-like aroma: The aroma that reaches your nose when you put malt in your mouth and chew it. Ease of drinking: It seems like it can be drunk without getting stuck in your throat.

[0057] The evaluation was conducted on a 7-point scale from 1 to 7. The spread of ethanol smell and malt-like aroma was evaluated as 1 being the weakest and 7 being the strongest. The drinkability was evaluated as 1 being the most difficult to drink and 7 being the easiest to drink.

[0058] [Example 1] The effects of ethyl caprate and furfural on the ethanol odor, the spread of malt-like aroma, and drinkability of alcoholic beverages made from whiskey were investigated.

[0059] Alcoholic beverages were produced using whiskey, ethyl caprate, furfural, citric acid, water-soluble dietary fiber, and high-fructose corn syrup as ingredients, with the ethyl caprate concentration, furfural concentration, gas pressure, acidity, extract content, alcohol content, and water-soluble dietary fiber content adjusted to the physical properties shown in Tables 1 to 3. Polydextrose (product name "Lites HF," manufactured by DuPont) was used as the water-soluble dietary fiber.

[0060] The results of the sensory evaluation of the obtained alcoholic beverages are shown in Tables 1 to 3. Ethyl caprate and furfural were not detected in the raw material whiskey.

[0061] [Table 1]

[0062] [Table 2]

[0063] [Table 3]

[0064] As shown in Table 1, the alcoholic beverages of Test Plots 1-1 to 1-6 containing ethyl caprate had a weaker ethanol odor, improved drinkability, and a stronger malt-like aroma than the alcoholic beverage of Test Plot 1-0, which did not contain ethyl caprate. As shown in Table 2, the alcoholic beverages of Test Plots 2-1 to 2-6 containing furfural also had a weaker ethanol odor, improved drinkability, and a stronger malt-like aroma than the alcoholic beverage of Test Plot 2-0, which did not contain furfural. The improvement effects of ethyl caprate and furfural increased depending on the ethyl caprate and furfural content, but when these contents were too high, the spread of the malt-like aroma weakened, and the flavors of ethyl caprate and furfural themselves became unpleasant, making the beverage less drinkable.

[0065] As shown in Table 3, in the test plots 3-1 to 3-5 containing both ethyl caprate and furfural, the ethanol odor was weaker than when ethyl caprate or furfural was contained alone, improving drinkability and enhancing the spread of the malt-like aroma. These results confirmed that the combined use of ethyl caprate and furfural was more effective than when used alone.

[0066] [Example 2] The effect of dietary fiber content on the effects of ethyl caprate and furfural in a brown spirits-containing alcoholic beverage was investigated. Using the raw materials used in Example 1, alcoholic beverages were produced in which the ethyl caprate concentration, furfural concentration, gas pressure, acidity, extract content, alcohol content, and water-soluble dietary fiber content were adjusted to satisfy the physical properties shown in Table 4. The results of the sensory evaluation of the obtained alcoholic beverages are shown in Table 4.

[0067] [Table 4]

[0068] As shown in Table 4, comparing test groups 4-1 to 4-4, the ethanol odor was reduced depending on the amount of water-soluble dietary fiber, but the spread of the malt-like aroma was not particularly affected. Drinkability also improved depending on the amount of water-soluble dietary fiber, but when the content was too high, the thick feeling due to the water-soluble dietary fiber became stronger, and drinkability decreased.

[0069] [Example 3] The influence of acidity on the effects of ethyl caprate and furfural in brown spirits-containing alcoholic beverages was investigated. Using the raw materials used in Example 1, alcoholic beverages were produced in which the ethyl caprate concentration, furfural concentration, gas pressure, acidity, extract content, alcohol content, and water-soluble dietary fiber content were adjusted to satisfy the physical properties shown in Table 5. The results of the sensory evaluation of the obtained alcoholic beverages are shown in Table 5.

[0070] [Table 5]

[0071] As shown in Table 5, the alcoholic beverages of Test Groups 5-1 to 5-3, which had low acidity, had a sufficiently reduced ethanol odor, a stronger malt-like aroma, and were easy to drink. On the other hand, the alcoholic beverage of Test Group 5-4, which had high acidity, had a stronger ethanol odor and was less easy to drink.

[0072] [Example 4] The influence of extracts on the effects of ethyl caprate and furfural in brown spirits-containing alcoholic beverages was investigated. Using the raw materials used in Example 1, alcoholic beverages were produced in which the ethyl caprate concentration, furfural concentration, gas pressure, acidity, extract content, alcohol content, and water-soluble dietary fiber content were adjusted to satisfy the physical properties shown in Table 6. The results of the sensory evaluation of the obtained alcoholic beverages are shown in Table 6.

[0073] [Table 6]

[0074] As shown in Table 6, comparing test plots 6-1 to 6-4, it was confirmed that the effects of ethyl caprate and furfural on reducing the ethanol odor and enhancing the spread of malt-like aroma were not affected by the extract. On the other hand, it was found that the drinkability was affected by the extract.

Claims

1. An alcoholic beverage comprising brown spirits, water-soluble dietary fiber, and one or more selected from the group consisting of ethyl caprate and furfural.

2. The concentration of ethyl caprate is 0.02 to 0.20 ppm, or 2. The alcoholic beverage according to claim 1, wherein the concentration of furfural is 0.05 to 0.50 ppm.

3. 2. The alcoholic beverage according to claim 1, wherein the concentration of ethyl caprate is 0.02 to 0.20 ppm and the concentration of furfural is 0.05 to 0.50 ppm.

4. The alcoholic beverage according to any one of claims 1 to 3, wherein the content of the water-soluble dietary fiber is 0.5 g / 100 mL to 4.0 g / 100 mL.

5. The alcoholic beverage according to any one of claims 1 to 3, having an alcohol concentration of 0.5 v / v% to 9.0 v / v%.

6. The alcoholic beverage according to any one of claims 1 to 3, wherein the extract content is 2.0 g / 100 mL to 4.0 g / 100 mL.

7. The alcoholic beverage according to any one of claims 1 to 3, having an acidity of 0.08 g / 100 mL or less.

8. The alcoholic beverage according to any one of claims 1 to 3, having a carbon dioxide pressure of 1.5 GV to 2.6 GV.

9. The alcoholic beverage according to any one of claims 1 to 3, wherein the brown spirit is whiskey.

10. The alcoholic beverage according to any one of claims 1 to 3, which is filled in a container.

11. The alcoholic beverage according to claim 10, wherein the container is a metal container.

12. The alcoholic beverage according to claim 10, 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.

13. In an alcoholic beverage containing brown spirits and water-soluble dietary fiber, A method for improving the flavor of an alcoholic beverage, characterized by including one or more members selected from the group consisting of ethyl caprate and furfural.

14. For the alcoholic beverage, Adjust the concentration of ethyl caprate to 0.02 to 0.20 ppm, or The method for improving the flavor of an alcoholic beverage according to claim 13, wherein the concentration of furfural is adjusted to 0.05 to 0.50 ppm.

Images