Composition for providing a low-malt beer-flavored beverage

Abstract

The present disclosure provides a composition for providing an alcoholic beverage-flavored beverage. In one embodiment, the composition is a powder composition. In one embodiment, the composition is a dry composition. In one embodiment, the composition is a dry powder composition. In one embodiment, the composition provides a beer-flavored beverage. In one embodiment, the composition provides a highball-flavored beverage. In one embodiment, the composition provides a champagne-flavored beverage. In one embodiment, the composition is combined with carbonated water to prepare a beverage.

Description

[Technical Field]

[0001] The present disclosure relates to compositions for providing happoshu-flavored beverages and packages containing the same. More specifically, the disclosure relates to dry compositions for providing beer-flavored beverages and extraction bags for preparing carbonated beverages. [Background technology]

[0002] A variety of beverages are commercially available as luxury items, including soft drinks, alcoholic beverages, health-promoting drinks, etc. Alcoholic beverages include sake, wine, beer, and distilled spirits, but beer, highballs, and champagne are popular because they are easy to drink and are consumed casually, and are in demand in a variety of situations.

[0003] Because beverages are mostly water by weight and contain only a small amount of the main ingredient, some beverages are provided as dry powders of the main ingredient and / or raw materials for the purposes of easier handling and improved storage. For example, sports drinks are provided as ingredient powders, and tea can be provided as dried tea leaves. Attempts have also been made to improve the solubility of powdered beverages (Patent Document 1). However, there are few examples of alcoholic beverages being provided as dry powders because alcohol (ethanol) is volatile. In particular, there have been no examples to date of beer, highballs, or champagne being provided as dry powders. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2018-145121 A Summary of the Invention [Means for solving the problem]

[0005] As a result of investigations, the present inventors have found that a happoshu-flavored beverage can be provided as a powder composition. Therefore, the present disclosure provides a powder composition for providing a happoshu-flavored beverage and its packaging. The present disclosure also provides an extraction bag for preparing a carbonated beverage from the dry composition.

[0006] Thus, the present disclosure provides: (Item 1) A dry composition comprising a hop component and a barley tea component. (Item 2) 2. The dry composition according to item 1, comprising powdered alcohol. (Item 3) 3. The dry composition according to item 1 or 2, comprising a beer flavor component. (Item 4) 4. The dry composition according to any one of items 1 to 3, wherein the hop component is in a powder form. (Item 5) 5. The dry composition according to any one of items 1 to 4, wherein the weight ratio of the hop component to the barley tea component is about 0.5:1 to 1:1. (Item 6) 6. The dry composition according to any one of items 1 to 5, wherein the amount of the barley tea component is about 10 g to 15 g. (Item 7) 7. The dry composition according to any one of items 1 to 6, wherein the amount of the hop component is about 10 g to 30 g. (Item 8) 8. The dry composition according to any one of items 1 to 7, for combination with carbonated water to prepare a beverage. (Item 9) An extraction bag containing the dry composition according to any one of items 1 to 8. (Item 10) 10. The extraction bag according to item 9 for preparing a beverage in combination with carbonated water, the extraction bag including a weight. (Item 11) Item 11. The extraction bag according to item 10, wherein the weight is about 5 g or more. (Item 12) Item 12. The extraction bag of item 11, wherein the weight is ore. (Item 13) 13. The extraction bag according to any one of items 9 to 12, having a total length of 20 cm or more. (Item 14) 14. A method for producing a beverage, comprising exposing the dry composition according to any one of items 1 to 8 or the extraction bag according to any one of items 9 to 13 to carbonated water. (Item A1) A powder composition comprising a colorant and an alcohol powder in a weight ratio of about 1:10 to 1:200. (Item A2) The powder composition of any of the preceding items, comprising a colorant and alcohol powder in a weight ratio of about 1:50 to 1:200. (Item A3) 2. The powder composition of any of the preceding items for preparing a happoshu-flavored beverage. (Item A4) The powder composition of any of the preceding items, wherein the happoshu-flavored beverage is a highball-flavored beverage. (Item A5) 10. The powder composition of any of the preceding items, wherein the colorant comprises caramel powder. (Item A6) Item 10. The powder composition of any of the preceding items, wherein the coloring agent comprises barley tea. (Item A7) The powder composition of any of the preceding items, wherein the happoshu-flavored beverage is a champagne-flavored beverage. (Item A8) 10. The powder composition of any of the preceding items, wherein the coloring agent comprises at least one of beet powder and hibiscus powder. (Item A9) The powder composition of any of the preceding items, comprising a total of about 80% by weight or more of colorant and alcohol powder. (Item A10) 10. The powder composition of any of the preceding items, wherein the alcohol powder comprises vodka powder. (Item A11) 10. The powder composition of any of the preceding items, further comprising a fragrance. (Item A12) The powder composition of any of the preceding items, wherein the flavoring agent includes at least one or both of whiskey flavor and oak flavor. (Item A13) The powder composition of any of the preceding items, comprising the fragrance and the alcohol powder in a weight ratio of about 1:100 to 1:20. (Item A13) 2. The powder composition of any of the preceding items, comprising the flavoring agent and the coloring agent in a weight ratio of about 1:2 to 8:1. (Item A15) 2. The powder composition of any of the preceding items, wherein the fragrance is included in the powder composition by spraying a liquid containing the fragrance onto the alcohol powder. (Item A16) 2. The powder composition of any of the preceding items, which is a freeze-dried powder. (Item A17) 10. The powder composition of any of the preceding items for use in combination with carbonated water to prepare a happoshu-flavored beverage. (Item A18) The powder composition of any of the preceding items, comprising about 25 to 35 g of vodka powder, about 0.15 to 0.25 g of caramel powder, and about 0.3 to 1.5 g of a mixture of whiskey flavor and oak flavor. (Item A19) 10. A method for producing a beverage, comprising exposing the powder composition of any of the preceding items to carbonated water. (Item A20) 1. A method for producing a powder composition according to any of the preceding claims, comprising: spraying the fragrance onto the alcohol powder; and mixing the alcohol powder sprayed with the fragrance with the colorant; A method comprising:

[0007] In the present disclosure, it is intended that one or more of the above-described features may be provided in combinations other than those explicitly stated. Still further embodiments and advantages of the present disclosure may be understood by those skilled in the art from the following detailed description, as necessary. [Effects of the Invention]

[0008] The composition of the present disclosure, which allows for the easy preparation of happoshu-flavored beverages, can increase opportunities to provide happoshu-flavored beverages and increase demand for them. Furthermore, the extraction bag of the present disclosure, which is suitable for preparing carbonated beverages, can enable the convenient supply of carbonated beverages. [Brief explanation of the drawings]

[0009] [Figure 1] Examples of beer-like beverages prepared using compositions of the present disclosure (Example 1). [Figure 2] 1 is an example of an extraction bag of the present disclosure (Example 2). [Figure 3] 1 shows an example (Example 3) illustrating that the extraction bag of the present disclosure sinks easily. [Figure 4] Examples of hop powder are shown below. The top row is hop cone powder. The bottom row is hop lupulin powder. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present disclosure will now be described, illustrating the best mode thereof. Throughout this specification, singular expressions should be understood to include the plural concept unless otherwise specified. Thus, singular articles (e.g., "a," "an," "the," etc. in English) should be understood to include the plural concept unless otherwise specified. Furthermore, terms used in this specification should be understood to have the meaning commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. In the event of conflict, the present specification (including definitions) will prevail.

[0011] The following provides definitions of terms particularly used in this specification and / or explains basic technical content as appropriate.

[0012] (definition, etc.) As used herein, the term "barley tea component" refers to a component that reflects the flavor, taste, aroma, and / or color of a beverage (barley tea) prepared by extracting roasted barley seeds with water. For example, the barley tea component may be a component that imitates the flavor, taste, and / or color of barley tea obtained from roasted barley seeds, parts thereof, or components extracted therefrom, or from materials other than roasted barley seeds. For example, the powder contained in commercially available barley tea tea bags is also an example of a barley tea component.

[0013] As used herein, the term "hop components" refers to components that reflect the flavor, aroma, and / or taste of parts of Humulus lupulus, such as cones (female flowers), cones (mature unfertilized female flowers), leaves, stems, and bracts. For example, hop components can be hop cones (female flowers), cones, leaves, stems, bracts, or lupulin, parts thereof, or components extracted therefrom (e.g., iso-α acids), or components that mimic the flavor and / or taste of hops obtained from materials other than hops.

[0014] As used herein, "powder" refers to a substance that has been pulverized to a size that does not pass through an extraction bag, typically having a particle diameter of 5 mm or less. Powders as used herein include, for example, granular substances and dried tea leaves. For example, a powder can be obtained by adding a small amount (e.g., about 5% by weight or less, about 4% by weight or less, about 3% by weight or less, about 2% by weight or less, or about 1% by weight or less) of flavor liquid to an alcohol powder.

[0015] As used herein, "powdered alcohol" refers to a powdered substance containing ethanol. Typically, powdered alcohol is a dried product in which ethanol is supported on a carrier substance such as dextrin. As used herein, when the term "powder" is used in conjunction with the name of an alcoholic beverage (e.g., "powdered wine," "vodka powder," "whiskey powder," etc.), this refers to powdered alcohol made using that alcoholic beverage as a raw material. Powdered alcohol may contain trace amounts of aroma and taste components derived from the alcoholic beverage from which it is made, and therefore may have properties that depend on the raw material.

[0016] As used herein, the term "weight" refers to a substance that functions to increase the weight of the item in question (e.g., an extraction bag).

[0017] As used herein, "beer" refers to a beverage obtained by fermenting malt, hops, and water (e.g., a beverage produced by alcoholic fermentation of malt with brewer's yeast). As used herein, "beer-flavored beverages" include beer and beverages that are processed or imitate beer, such as non-alcoholic (or zero-alcohol) beverages, reduced-calorie beverages, reduced-purine beverages, and beer cocktails.

[0018] As used herein, "highball" refers to a beverage in which a distilled alcoholic beverage such as whiskey (made by saccharifying grains such as barley, rye, or corn with malt enzymes, fermenting, and distilling) is diluted with a carbonated beverage (typically alcohol-free). Examples of carbonated beverages for dilution include carbonated water as well as carbonated water to which plant extracts (such as herb or fruit extracts) and / or sugars have been added.

[0019] As used herein, a "beer flavor component" refers to a component that reflects the flavor, aroma, and / or taste of beer. For example, a beer flavor component may be a component extracted from beer or a component obtained from a material other than beer that imitates the flavor, aroma, and / or taste of beer. Typically, a beer flavor component is a beer aroma component or a component that imitates the aroma component of beer.

[0020] As used herein, "caramel" is used in its conventional sense to refer to a dark brown substance obtained by heating sugars such as glucose or sucrose. Caramel may have a slightly bitter taste.

[0021] As used herein, the "flavor" of a material refers to a mixture containing tastants and odorants that mimic the material. In one embodiment, the flavor of a material can be obtained from the material itself. For example, whiskey flavor can be obtained from whiskey, e.g., by concentrating whiskey's volatile components to separate them from ethanol. For example, oak flavor can be obtained from oak (Quercus spp., Fagaceae), e.g., by extracting oak with an ethanol-containing solution (e.g., single malt whiskey) and concentrating the volatile components to separate them from ethanol. The flavor of a material may include components obtained from sources other than the material itself.

[0022] In this specification, the term "extraction bag" refers to a bag that can hold the substance to be extracted inside and has a structure that allows water to pass through it, and is typically a tea bag.

[0023] As used herein, the "depth" of a container refers to the distance from the center of the opening of the container to the center of the bottom surface of the container.

[0024] In this specification, the "total length" of a bag refers to the length of the bag in the longitudinal direction when the bag is placed in a naturally stretched state.

[0025] In this specification, the "cross section" of a bag refers to a cross section perpendicular to the longitudinal direction of the bag when the bag is placed in a naturally stretched state.

[0026] As used herein, the term "about" refers to the indicated value plus or minus 10% unless otherwise specified. When used with respect to temperature, "about" refers to the indicated value plus or minus 3°C. When used with respect to ratios, "about" refers to a ratio of plus or minus 10% of the value (X) to the left of the indicated ratio (e.g., X:Y).

[0027] (Preferred embodiment) Preferred embodiments of the present disclosure will be described below. The embodiments provided below are provided for a better understanding of the present disclosure, and it is understood that the scope of the present disclosure should not be limited to the following description. Therefore, it is clear that those skilled in the art can make appropriate modifications within the scope of the present disclosure in light of the description herein. It is also understood that the following embodiments of the present disclosure can be used alone or in combination.

[0028] (Alcoholic beverage flavor composition) The compositions of the present invention are provided as dry compositions, and the amount of water in the dry compositions of the present invention may be 10% by weight or less, 9% by weight or less, 8% by weight or less, 7% by weight or less, 6% by weight or less, 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, 1% by weight or less, 0.5% by weight or less, or 0.1% by weight or less.

[0029] In one aspect, the present disclosure provides a composition for providing an alcoholic beverage-flavored beverage. In one embodiment, the composition is a powder composition. In one embodiment, the composition is a dry composition. In one embodiment, the composition is a dry powder composition. In one embodiment, the composition provides a happoshu-flavored beverage. In one embodiment, the composition provides a highball-flavored beverage. In one embodiment, the composition provides a champagne-flavored beverage. In one embodiment, the composition comprises a colorant and an alcohol powder. In one embodiment, the composition provides a beer-flavored beverage. In one embodiment, the composition is combined with carbonated water to prepare a beverage. In one embodiment, the composition comprises a hop component. In one embodiment, the composition comprises a barley tea component. In one embodiment, the composition comprises a hop component and a barley tea component. In one embodiment, the composition comprises a beer-flavored component (e.g., a flavoring).

[0030] In one embodiment, a beverage flavored with a certain type of alcoholic beverage (e.g., beer, highball, etc.) may refer to a beverage that, when no choice is presented, is perceived by 50% or more, 40% or more, 30% or more, 20% or more, or 10% or more of people who drink the beverage as being of that type of alcoholic beverage. In one embodiment, a beverage flavored with a certain type of alcoholic beverage (e.g., beer, highball, etc.) may refer to a beverage that a statistically significant number of people who drink the beverage select from a selection of types of alcoholic beverages (e.g., carbonated alcoholic beverages). In one embodiment, a beverage flavored with a certain type of alcoholic beverage (e.g., beer, highball, etc.) may refer to a beverage that is most frequently selected by people who drink the beverage when selecting from a selection of types of alcoholic beverages (e.g., carbonated alcoholic beverages). In a specific embodiment, a highball-flavored beverage may refer to a beverage in which the number of people who drank the beverage who identified it as a highball is greater than the number of people who identified it as a beer, the number of people who identified it as a champagne, and / or the total number of these (e.g., 5%, 10%, 20%, 50%, 70%, or 100% or more). For example, such an alcoholic beverage flavor assessment can be performed by 20, 50, 100, 200, etc. people, and may be performed with a number of people that confirms a statistically significant difference in the assessment results.

[0031] In one embodiment, the composition of the present disclosure comprises a colorant and alcohol powder in a ratio of about 1:5 to 1:200, about 1:10 to 1:200, about 1:15 to 1:200, about 1:20 to 1:200, about 1:25 to 1:200, about 1:50 to 1:200, about 1:100 to 1:200, about 1:5 to 1:150, about 1:10 to 1:150, about 1:15 to 1:150, about 1:20 to 1:150, about 1:25 to 1:150, or about 1:50 to 1:150 , about 1:100 to 1:150, about 1:5 to 1:100, about 1:10 to 1:100, about 1:15 to 1:100, about 1:20 to 1:100, about 1:25 to 1:100, about 1:5 to 1:50, about 1:10 to 1:50, about 1:15 to 1:50, about 1:20 to 1:50, about 1:25 to 1:50, about 1:5 to 1:40, about 1:10 to 1:40, about 1:15 to 1:40, about 1:20 to 1:40, or about 1:25 to 1:40. This specific ratio of colorant and alcohol powder can provide a suitable happoshu flavor (e.g., beer flavor, highball flavor, champagne flavor, etc.) in the prepared beverage. In one embodiment, the composition may comprise a total of about 30% by weight or more, about 40% by weight or more, about 50% by weight or more, about 60% by weight or more, about 70% by weight or more, about 80% by weight or more, about 90% by weight or more, or about 100% by weight of colorant and alcohol powder.

[0032] In one embodiment, the colorant can include at least one of caramel and barley tea powder, and this embodiment can provide a beer-flavored beverage or a highball-flavored beverage. In one embodiment, the colorant can include caramel and barley tea powder in a total amount of about 30% by weight or more, about 40% by weight or more, about 50% by weight or more, about 60% by weight or more, about 70% by weight or more, about 80% by weight or more, about 90% by weight or more, or about 100% by weight. Although caramel and barley tea powder can impart different flavors to the prepared beverage, the inventors have found that using either of them can make a suitable highball-flavored beverage. In one embodiment, the alcohol powder can include vodka powder, and this embodiment can provide a highball-flavored beverage. In one embodiment, the alcohol powder may contain vodka powder at about 30% by weight or more, about 40% by weight or more, about 50% by weight or more, about 60% by weight or more, about 70% by weight or more, about 80% by weight or more, about 90% by weight or more, or about 100% by weight. Vodka powder may contain trace amounts of aroma and taste components derived from vodka, and therefore may impart flavors other than alcohol to the prepared beverage. The inventors have found that vodka powder can be suitably used in preparing highball-flavored beverages.

[0033] In one embodiment, the colorant can include at least one of beet powder and hibiscus powder, which can provide a champagne-flavored beverage. The beet powder can enable the preparation of a suitable champagne-flavored beverage. In one embodiment, the colorant can include beet powder and hibiscus powder in total at about 30% by weight or more, about 40% by weight or more, about 50% by weight or more, about 60% by weight or more, about 70% by weight or more, about 80% by weight or more, about 90% by weight or more, or about 100% by weight. In one embodiment, the alcohol powder can include wine powder, and in a more specific embodiment, white wine powder. In one embodiment, the alcohol powder can include about 30% by weight or more, about 40% by weight or more, about 50% by weight or more, about 60% by weight or more, about 70% by weight or more, about 80% by weight or more, about 90% by weight or more, or about 100% by weight of wine powder. Wine powder (e.g., white wine powder) may contain trace amounts of aroma and taste components derived from wine, and may impart flavors other than alcohol to the prepared beverage, but it may also be suitably used in preparing champagne-flavored beverages.

[0034] In one embodiment, the composition of the present disclosure may further comprise a flavoring agent. In one embodiment, the composition of the present disclosure is a composition for preparing a highball-flavored beverage containing whiskey flavor and / or oak flavor (which may be freeze-dried powder) as a flavoring agent. In one embodiment, a liquid flavoring agent may be sprayed onto the alcohol powder of the present disclosure, thereby reducing the formation of lumps. In one embodiment, the composition of the present disclosure comprises a flavoring agent and an alcohol powder in a ratio of about 1:5 to 1:200, about 1:10 to 1:200, about 1:15 to 1:200, about 1:20 to 1:200, about 1:25 to 1:200, about 1:5 to 1:100, about 1:10 to 1:100, about 1:15 to 1:100, about 1:20 to 1:200, about 1:25 to 1:200, about 1:5 to 1:100, about 1:10 to 1:100, about 1:15 to 1:100, about 1:20 to 1:200, about 1:25 to 1:200, about 1:5 to 1:100, about 1:10 to 1:100, about 1:20 to 1:2 ... The weight ratio is 1:100, about 1:25 to 1:100, about 1:5 to 1:50, about 1:10 to 1:50, about 1:15 to 1:50, about 1:20 to 1:50, about 1:25 to 1:50, about 1:5 to 1:40, about 1:10 to 1:40, about 1:15 to 1:40, about 1:20 to 1:40, or about 1:25 to 1:40.In one embodiment, the composition of the present disclosure provides a fragrance to colorant ratio of about 1:10 to 10:1, about 1:8 to 10:1, about 1:6 to 10:1, about 1:4 to 10:1, about 1:2 to 10:1, about 1:1.5 to 10:1, about 1:1 to 10:1, about 1:10 to 8:1, about 1:8 to 8:1, about 1:6 to 8:1, about 1:4 to 8:1, or about 1:2 to 8:1. , about 1:1.5 to 8:1, about 1:1 to 8:1, about 1:10 to 6:1, about 1:8 to 6:1, about 1:6 to 6:1, about 1:4 to 6:1, about 1:2 to 6:1, about 1:1.5 to 6:1, about 1:1 to 6:1, about 1:10 to 4:1, about 1:8 to 4:1, about 1:6 to 4:1, about 1:4 to 4:1, about 1:2 to 4:1, about 1:1.5 to 4:1, about 1:1 ~4:1, approx. 1:10~3:1, approx. 1:8~3:1, approx. 1:6~3:1, approx. 1:4~3:1, approx. 1:2~3:1, approx. 1:1.5~3:1, approx. 1:1~3:1, approx. 1:10~2.5:1, approx. 1:8~2.5:1, approx. 1:6~2.5:1, approx. 1:4~2.5:1, approx. 1:2~2.5:1, approx. 1:1.5~2.5:1, approx. 1:1~2.5 The colorant and alcohol powder are contained in a weight ratio of about 1:10 to 2:1, about 1:8 to 2:1, about 1:6 to 2:1, about 1:4 to 2:1, about 1:2 to 2:1, about 1:1.5 to 2:1, about 1:1 to 2:1, about 1:10 to 1.5:1, about 1:8 to 1.5:1, about 1:6 to 1.5:1, about 1:4 to 1.5:1, about 1:2 to 1.5:1, or about 1:1.5 to 1.5:1. This specific ratio of colorant and alcohol powder can provide a suitable happoshu flavor (e.g., beer flavor, highball flavor, champagne flavor, etc.) in the prepared beverage.In embodiments in which the composition comprises whiskey flavor and oak flavor (or freeze-dried powder thereof), the weight ratio of whiskey flavor to oak flavor is about 10:1 to 1:10, about 8:1 to 1:10, about 6:1 to 1:10, about 5:1 to 1:10, about 4:1 to 1:10, about 3:1 to 1:10, about 2:1 to 1:10, about 1.5:1 to 1:10, about 1:1 to 1:10, about 10:1 to 1:8, about 8:1 to 1:8, about 6:1 to 1:8, about 5:1 to 1:8, Approximately 4:1 to 1:8, approximately 3:1 to 1:8, approximately 2:1 to 1:8, approximately 1.5:1 to 1:8, approximately 1:1 to 1:8, approximately 10:1 to 1:6, approximately 8:1 to 1:6, approximately 6:1 to 1:6, approximately 5:1 to 1:6, approximately 4:1 to 1:6, approximately 3:1 to 1:6, approximately 2:1 to 1:6, approximately 1.5:1 to 1:6, approximately 1:1 to 1:6, approximately 10:1 to 1:5, approximately 8:1 to 1:5, approximately 6:1 to 1:5, approximately 5:1 to 1:5, approximately 4:1 to 1:5, approximately 3:1 to 1:5, approximately 2:1 to 1:5, approximately 1.5:1 to 1:5, approximately 1:1 ~1:5, about 10:1 to 1:4, about 8:1 to 1:4, about 6:1 to 1:4, about 5:1 to 1:4, about 4:1 to 1:4, about 3:1 to 1:4, about 2:1 to 1:4, about 1.5:1 to 1:4, about 1:1 to 1:4, about 10:1 to 1:3, about 8:1 to 1:3, about 6:1 to 1:3, about 5:1 to 1:3, about 4:1 to 1:3, about 3:1 to 1:3, about 2:1 to 1:3, about 1.5:1 to 1:3, about 1:1 to 1:3, about 10:1 to 1:2, about 8:1 to 1:2, about 6:1 to 1:2, about 5:1 to 1:2 , about 4:1 to 1:2, about 3:1 to 1:2, about 2:1 to 1:2, about 1.5:1 to 1:2, about 1:1 to 1:2, about 10:1 to 1:1.5, about 8:1 to 1:1.5, about 6:1 to 1:1.5, about 5:1 to 1:1.5, about 4:1 to 1:1.5, about 3:1 to 1:1.5, about 2:1 to 1:1.5, about 1.5:1 to 1:1.5, about 10:1 to 1:1, about 8:1 to 1:1, about 6:1 to 1:1, about 5:1 to 1:1, about 4:1 to 1:1, about 3:1 to 1:1, or about 2:1 to 1:1.

[0035] In one embodiment, the hop component may be hop cones (female flowers), cones, leaves, stems, bracts, or lupulin, parts thereof, or components extracted therefrom, or hop flavor and / or taste simulating components derived from materials other than hops. The hop component may be derived from any hop variety or may be a mixture of hop varieties. In one embodiment, a composition of the present disclosure (e.g., a composition for preparing a beverage by combining with 500 mL of carbonated water) may contain hop components in a weight range of about 0.1 g to 100 g, about 0.2 g to 50 g, about 0.5 g to 40 g, about 1 g to 30 g, about 0.1 g, about 0.2 g, about 0.5 g, about 0.7 g, about 1 g, about 2 g, about 5 g, about 7 g, about 10 g, about 12 g, about 15 g, about 20 g, about 25 g, about 30 g, about 35 g, about 40 g, about 45 g, about 50 g, about 60 g, about 70 g, about 80 g, about 90 g, or about 100 g, or any combination of these upper and lower limits. In a composition for preparing a beverage by combining with 500 mL of carbonated water, the hop components are preferably at least about 10 g in order to produce a bitterness similar to that of beer. Furthermore, from the viewpoint of producing a sufficient bitterness similar to that of beer and maintaining the retention time of the foam generated on the liquid surface, it is preferable that the composition for preparing a beverage by combining with 500 mL of carbonated water contains at least about 20 g of hop components.

[0036] The hop ingredients may be in any form, but in one embodiment, they are in the form of pellets or powder. Pellets are less likely to dissolve in carbonated water without heating, whereas powders dissolve in carbonated water without heating. Therefore, powders are more preferred for the purposes of the present invention. In one embodiment, the powdered hop ingredients may have a particle size of about 0.01 to 10 mm, about 0.02 to 5 mm, about 0.05 to 1 mm, about 0.1 to 0.5 mm, about 0.01 mm, about 0.02 mm, about 0.05 mm, about 0.07 mm, about 0.1 mm, about 0.2 mm, about 0.5 mm, about 0.7 mm, about 1 mm, about 1.5 mm, about 2 mm, about 3 mm, about 4 mm, about 5 mm, about 6 mm, about 7 mm, about 8 mm, about 9 mm, or about 10 mm, or any combination of the upper and lower limits thereof. Hop ingredients can aid in the formation and / or maintenance of foam, so when the composition of the present disclosure is combined with carbonated water to prepare a beer-flavored beverage, it is preferable that the hop ingredients disperse quickly while the foam generated by carbonation is maintained. Therefore, it may be preferable that the powdered hop ingredients have a small particle size (e.g., about 1 mm or less) to ensure rapid diffusion. In a specific embodiment, the hop ingredients can be hop cone or lupulin powder (e.g., about 1 mm or less in particle size) (e.g., FIG. 4).

[0037] In one embodiment, the barley tea component may be roasted barley seeds, parts thereof, or components extracted therefrom, or components that mimic the flavor, taste, and / or color of barley tea obtained from materials other than roasted barley seeds. In one embodiment, a composition of the present disclosure (e.g., a composition for preparing a beverage by combining with 500 mL of carbonated water) may contain the barley tea component in a weight range of about 1 to 100 g, about 2 to 50 g, about 5 to 20 g, about 1 g, about 2 g, about 5 g, about 7 g, about 12 g, about 15 g, about 17 g, about 20 g, about 25 g, about 30 g, about 45 g, about 50 g, about 60 g, about 70 g, about 80 g, about 90 g, or about 100 g, or any combination of these upper and lower limits. A beer-like color can be obtained by containing about 10 g or more of the barley tea component.

[0038] In one embodiment, the weight ratio of barley tea components to hop components in the composition of the present disclosure (barley tea components / hop components) can be about 0.01 to 100, about 0.1 to 10, about 0.2 to 5, about 0.3 to 3, about 0.01, about 0.02, about 0.05, about 0.1, about 0.2, about 0.5, about 0.7, about 1, about 1.5, about 2, about 5, about 10, about 20, about 50, or about 100, or a ratio within a range represented by any combination of upper and lower limits thereof.

[0039] The composition of the present disclosure may or may not contain powdered alcohol. In one embodiment, the weight percentage of ethanol in the powdered alcohol may be about 1-80%, about 5-60%, about 10-40%, about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 70%, or about 80%, or any range represented by a combination of upper and lower limits thereof. In one embodiment, the powdered alcohol is a dry product in which ethanol is supported on a carrier substance such as dextrin or starch. In one embodiment, a composition of the present disclosure (e.g., a composition for combining with 100 mL, 500 mL, about 750 mL, or about 1000 mL of carbonated water to prepare a beverage) may contain powdered alcohol in a weight range of about 1 to 400 g, about 2 to 300 g, about 5 to 200 g, about 1 g, about 2 g, about 5 g, about 7 g, about 12 g, about 15 g, about 17 g, about 20 g, about 25 g, about 30 g, about 40 g, about 45 g, about 50 g, about 60 g, about 70 g, about 80 g, about 90 g, about 100 g, about 150 g, about 200 g, about 250 g, about 300 g, about 350 g, or about 400 g, or a range represented by any combination of upper and lower limits thereof. Since the alcohol content of beer is generally low, at 4 to 6%, and extracting alcohol from beer to produce powdered alcohol that imitates the flavor of beer may lack economic rationality, it may be advantageous to flavor beer by means other than powdered alcohol in order to prepare a beer-flavored beverage using powdered alcohol. In one aspect, the present disclosure may enable the preparation of a beer-flavored beverage without using beer as a raw material (for example, by combining barley tea components and hop components).

[0040] In one embodiment, the composition contains a beer flavor component. In one embodiment, the beer flavor component may be a component extracted from beer or a component obtained from a material other than beer that imitates the flavor and / or taste of beer. In a specific embodiment, the beer flavor component may be a flavoring agent (e.g., a substance that volatilizes at room temperature and normal pressure). Since the beer flavor component that is a flavoring agent may be liquid at room temperature and normal pressure, in a preferred embodiment, it may be combined with a carrier (e.g., a barley tea component) for infusing the beer flavor component. In one embodiment, a composition of the present disclosure (e.g., a composition for preparing a beverage by combination with 500 mL of carbonated water) may contain the beer flavor component in a weight range of about 0.01 to 50 g, about 0.02 to 2 g, about 0.05 to 1 g, about 0.01 g, about 0.02 g, about 0.05 g, about 0.07 g, about 0.12 g, about 0.15 g, about 0.2 g, about 0.3 g, about 0.4 g, about 0.5 g, about 0.7 g, about 1 g, about 1.5 g, about 2 g, about 5 g, about 7 g, about 10 g, about 15 g, about 20 g, about 30 g, about 40 g, or about 50 g, or any combination of these upper and lower limits. In one embodiment, a composition of the present disclosure that mimics beer flavor with a beer flavor component (e.g., a flavoring) (e.g., a composition for preparing a beverage by combining with 500 mL of carbonated water) can contain about 0.5 g or more of the beer flavor component. In one embodiment, a composition of the present disclosure that includes a barley tea component (e.g., a composition for preparing a beverage by combining with 500 mL of carbonated water) can mimic beer flavor by containing about 0.1 to 0.3 g of the beer flavor component, or can mask the beer flavor of barley tea by containing about 0.5 to 1 g of the beer flavor component.

[0041] In one embodiment, the composition of the present disclosure may contain additional ingredients in addition to the above-mentioned components. In one embodiment, the additional ingredients include, but are not limited to, acidulants (such as citric acid, lactic acid, phosphoric acid, malic acid, succinic acid, tartaric acid, fumaric acid, and glacial acetic acid), preservatives, excipients, antioxidants (such as ascorbic acid), desiccants, foaming agents, foam promoters (such as dietary fibers such as indigestible dextrin, polydextrose, galactomannan, guar bean fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, and soybean dietary fiber, and their hydrolysates), flavorings, sweeteners, flavorings (such as ginger ale, which are used in cocktails with beer), colorants (such as caramel color), seasonings (such as amino acids), and saponin-based substances (such as soybean saponin and quillaja saponin). In one embodiment, foaming agents include sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, and citric acid. In one embodiment, a composition of the present disclosure including an effervescent agent may be mixed with water to provide a happoshu flavored beverage.

[0042] The composition of the present disclosure may or may not contain carbohydrates. The composition of the present disclosure may or may not contain purines. Typically, the composition of the present disclosure does not use malt used in the production of beer, and therefore does not contain components contained in malt (e.g., carbohydrates and / or purines).

[0043] In a preferred embodiment, the composition of the present disclosure is intended for use in combination with carbonated water to prepare a beverage. Since bubbles may be generated in carbonated water, the generated bubbles may naturally cause agitation, eliminating the need for additional agitation. Furthermore, this natural agitation may promote the extraction of the composition, making heating during extraction (which is typically performed to promote the extraction of barley tea) unnecessary. The absence of artificial agitation may also prevent the loss of carbonation. For example, when serving happoshu-flavored beverages (e.g., beer-flavored beverages, highball-flavored beverages, champagne-flavored beverages, etc.), it may be preferable to serve them at low temperatures (e.g., 0-10°C), thereby allowing natural agitation to occur to improve the extraction efficiency that is reduced in low-temperature environments. Because happoshu-flavored beverages (e.g., beer-flavored beverages, highball-flavored beverages, champagne-flavored beverages, etc.) can be consumed easily and / or in large quantities, it may be preferable for them to be prepared in a short time. To prepare a happoshu-flavored beverage from the composition of the present disclosure in a short time, it may be advantageous for the components in the composition to have small sizes, large surface areas, and a form that allows for easy agitation. Therefore, the composition of the present disclosure is preferably in powder form. Each component in the composition of the present disclosure can be selected taking into consideration the effect of bubbles generated in carbonated water. For example, the weight, shape, and / or size of the component can be selected taking into consideration factors such as the component being easily stirred due to the generation of bubbles, or the component floating up due to the generation of bubbles.

[0044] In one embodiment, a composition of the present disclosure (e.g., a composition contained in a package) may have a weight of about 5-50 g, about 10-50 g, about 20-50 g, about 25-50 g, about 30-50 g, about 40-50 g, about 5-40 g, about 10-40 g, about 20-40 g, about 25-40 g, about 30-40 g, about 5-35 g, about 10-35 g, about 20-35 g, about 25-35 g, about 30-35 g, about 5-30 g, about 10-30 g, about 20-30 g, about 25-30 g, about 5-25 g, about 10-25 g, or about 20-25 g, and in one embodiment, this amount may be suitable for mixing with about 100 mL, about 500 mL, about 750 mL, or about 1000 mL of water (e.g., carbonated water). The weight of the composition of the present disclosure may be important to achieve a suitable beverage preparation time and / or a suitable beverage flavor.The weight of the composition of the present disclosure may vary depending on the volume of water (e.g., carbonated water) to be dissolved; for example, the weight of the composition of the present disclosure to be dissolved in 500 mL of water (e.g., carbonated water) may be doubled when dissolved in 1000 mL of water (e.g., carbonated water).The more weight of the composition of the present disclosure dissolved at one time, the longer the time required to prepare the beverage may be.

[0045] The carbon dioxide concentration in the carbonated water to be combined with the composition of the present disclosure is not limited to, but may be, for example, about 0.01 to 1% by weight, about 0.1 to 0.8% by weight, about 0.2 to 0.5% by weight, about 0.01% by weight, about 0.02% by weight, about 0.05% by weight, about 0.07% by weight, about 0.1% by weight, about 0.15% by weight, about 0.2% by weight, about 0.25% by weight, about 0.3% by weight, about 0.35% by weight, about 0.4% by weight, about 0.45% by weight, about 0.5% by weight, about 0.6% by weight, about 0.7% by weight, about 0.8% by weight, about 0.9% by weight, or about 1% by weight, or any combination of the upper and lower limits thereof. The higher the carbon dioxide concentration, the stronger the stimulation of the beverage and the greater the stirring and floating of ingredients.

[0046] In one embodiment, when the composition of the present disclosure is dissolved in carbonated water, the carbonated water used may or may not contain components other than carbon dioxide. In one embodiment, the carbonated water may contain a flavor (e.g., a low-malt beer flavor). For example, when the composition of the present disclosure, which provides a highball-flavored beverage, is dissolved in carbonated water containing a highball flavor, the highball flavor can be more pronounced.

[0047] Since heating may not be necessary when preparing a beverage from the composition of the present disclosure, the composition of the present disclosure may contain components that are decomposed at high temperatures (e.g., 50 to 100°C).

[0048] In one aspect, the present disclosure provides a method for producing the composition of the present disclosure. In one embodiment, the method for producing the composition of the present disclosure may include a step of mixing alcohol powder with a colorant, and optionally a step of mixing alcohol powder with a fragrance. The step of mixing alcohol powder with a colorant may be performed after, before, or simultaneously with the step of mixing alcohol powder with a fragrance. In one embodiment, the step of mixing alcohol powder with a fragrance may be performed by spraying the fragrance onto the alcohol powder. In one embodiment, a thin layer of alcohol powder (e.g., a weight of alcohol powder per area of ​​about 1 g / cm) may be applied to the surface. 2 Below, approximately 0.7g / cm 2 Below, about 0.5g / cm 2 Below, approximately 0.4g / cm 2 Below, about 0.3g / cm 2 Below, about 0.2g / cm 2 Below, approximately 0.15g / cm 2 Below, approximately 0.1g / cm 2 , about 0.07g / cm 2 Less than or equal to about 0.05g / cm 2 The perfume may be sprayed to a thickness of 0.1 mm or less, e.g., 2 mm or less, 1.5 mm or less, 1 mm or less, 0.7 mm or less, or 0.5 mm or less, which may result in a uniform composition and reduced clumping.

[0049] In one embodiment, the composition of the present disclosure may be freeze-dried. In one embodiment, the method for producing the composition of the present disclosure may include freeze-drying a flavoring agent or freeze-drying an alcohol powder mixed with a flavoring agent. Without wishing to be bound by any theory, freeze-drying may reduce the formation of agglomerates (lumps) when the powder composition is mixed with a liquid (e.g., carbonated water), and may achieve rapid dissolution. For example, any of the powder compositions herein can be freeze-dried, e.g., freeze-dried to reduce the volume to about 50-95%, about 60-95%, about 65-95%, about 70-95%, about 75-95%, about 80-95%, about 50-90%, about 60-90%, about 65-90%, about 70-90%, about 75-90%, about 80-90%, about 50-85%, about 60-85%, about 65-85%, about 70-85%, about 75-85%, about 50-80%, about 60-80%, about 65-80%, about 70-80%, about 50-75%, about 60-75%, about 65-75%, about 50-70%, or about 60-70%.In one embodiment, any composition of the present disclosure may be diluted to about 110 to 500% by weight, about 120 to 500% by weight, about 150 to 500% by weight, about 170 to 500% by weight, about 200 to 500% by weight, about 210 to 500% by weight, about 250 to 500% by weight, about 300 to 500% by weight, about 110 to 450% by weight, about 120 to 450% by weight, about 150 to 450% by weight, about 1 70-450% by weight, approximately 200-450% by weight, approximately 210-450% by weight, approximately 250-450% by weight, approximately 300-450% by weight, approximately 110-400% by weight, approximately 120-400% by weight, approximately 1 50-400% by weight, approximately 170-400% by weight, approximately 200-400% by weight, approximately 210-400% by weight, approximately 250-400% by weight, approximately 300-400% by weight, approximately 110-350% by weight, approximately 12 0~350% by weight, approximately 150~350% by weight, approximately 170~350% by weight, approximately 200~350% by weight, approximately 210~350% by weight, approximately 250~350% by weight, approximately 110~300% by weight, approximately 12 0~300wt%, approx. 150~300wt%, approx. 170~300wt%, approx. 200~300wt%, approx. 210~300wt%, approx. 250~300wt%, approx. 110~250wt%, approx. 12 The freeze-dried composition may be increased to about 0-250% by weight, about 150-250% by weight, about 170-250% by weight, about 200-250% by weight, or about 210-250% by weight, and may be freeze-dried to reduce the volume to about 95-70%, about 95-75%, about 95-80%, about 95-85%, about 90-70%, about 90-75%, about 90-80%, about 85-70%, about 85-75%, or about 80-70%. The freeze-dried composition prepared in this manner may produce a beverage similar to the original composition while reducing lump formation.

[0050] In one embodiment, the compositions of the present disclosure may have the compositions in the following table: These powder compositions may be for addition to 100 mL of carbonated water.

[0051] [Table 1]

[0052] [Table 2]

[0053] These powder compositions may be optionally expanded to about 210% by weight while maintaining the composition of each component, and then freeze-dried to reduce the volume to about 90%.

[0054] In a specific embodiment, a powder composition for preparing a highball-flavored beverage of the present disclosure may have the composition shown in the table below. This powder composition may be added to 100 mL of carbonated water. If necessary, this powder composition may be expanded to about 210% by weight while maintaining the composition of each component, and then freeze-dried to reduce the volume to about 90%.

[0055] [Table 3]

[0056] The optional components that can be contained in the composition of the present disclosure do not need to be uniformly mixed in the composition, and for example, each component may be arranged so as to be separated into layers, or may be arranged separately in separate compartments of the extraction bag of the present disclosure described below. When multiple components that can be contained in the composition of the present disclosure are combined, it is sufficient that those components are contained in the final prepared beverage.

[0057] (packaged goods) In one aspect, the present disclosure provides a package containing the composition of the present disclosure. In one embodiment, the package is in the form of a stick. In one embodiment, the extraction bag is for combining with carbonated water to extract the composition therein. In one embodiment, the extraction bag is for preparing a carbonated beverage (e.g., beer, sparkling wine, happoshu, champagne, soft drink).

[0058] In one embodiment, the extraction bag of the present disclosure is made of a material containing fiber. Since the fiber easily allows water to pass through, the composition in the extraction bag can be easily extracted. The material of the fiber is not particularly limited, but examples include synthetic fibers such as polypropylene, cotton, and paper. The water permeability of the fiber may depend on the fineness and / or thickness of the fiber.

[0059] In one embodiment, the extraction bag of the present disclosure includes a weight. Because the extraction bag of the present disclosure is used for extraction with carbonated water, the contents inside the extraction bag may cause the extraction bag to float, resulting in poor extraction efficiency or appearance, and making it difficult to insert and remove the extraction bag and to remove the prepared beverage. These problems can be improved by attaching a weight to the extraction bag of the present disclosure. The weight may be placed inside the extraction bag, incorporated into (e.g., woven into) the extraction bag, or positioned outside the extraction bag. In one embodiment, the weight is a mineral, such as glass, quartz, rhyolite, tourmaline, quartz diorite (Iwo stone), guiyang stone, hornbeam, meteorite, obsidian, Maifan stone, granite, Ryuo stone, Komyo stone, ochre, lava, sericite, amethyst, seihoku stone, serpentine, Bikouseki, black silica mineral (shinkou stone, graphite silica), Sanxian stone red, Sanxian stone blue, black spotted serpentine, quartz metamorphite, amphibole, chlorite, xenotime, samarskite, or monazite. In one embodiment, trace amounts of sodium, potassium, magnesium, iron, calcium, etc., are dissolved from the mineral and can impart flavor and nutrients to the prepared beverage. In one embodiment, the weight (e.g., a weight for an extraction bag to be combined with 500 mL of carbonated water to prepare a beverage) can be about 1 to 20 g, about 3 to 15 g, preferably about 5 to 10 g, about 1 g, about 2 g, about 5 g, about 7 g, about 10 g, about 12 g, about 15 g, about 20 g, or any combination of upper and lower limits thereof.

[0060] The extraction bag of the present disclosure may be of any suitable shape. In one embodiment, the extraction bag of the present disclosure has a total length greater than the depth of the intended extraction container (e.g., a plastic bottle). In one embodiment, the extraction bag of the present disclosure (e.g., an extraction bag for use in combination with 500 mL of carbonated water to prepare a beverage) has a total length of approximately 5-50 cm, approximately 10-40 cm, approximately 15-30 cm, approximately 5 cm, approximately 7 cm, approximately 10 cm, approximately 15 cm, approximately 20 cm, approximately 25 cm, approximately 30 cm, approximately 35 cm, approximately 40 cm, approximately 45 cm, or approximately 50 cm, or any combination of the upper and lower limits thereof. The elongated shape of the extraction bag may facilitate insertion and / or removal of the extraction bag from the extraction container (e.g., a plastic bottle). In one embodiment, the outer periphery of the cross section of the extraction bag of the present disclosure is smaller than the outer periphery of the opening of the plastic bottle. In one embodiment, the cross-sectional circumference of the extraction bag of the present disclosure is about 3-15 cm, about 4-13 cm, about 5-11 cm, about 6-9 cm, about 3 cm, about 3.5 cm, about 4 cm, about 4.5 cm, about 5 cm, about 5.5 cm, about 6 cm, about 6.5 cm, about 7 cm, about 7.5 cm, about 8 cm, about 8.5 cm, about 9 cm, about 9.5 cm, about 10 cm, about 11 cm, about 12 cm, about 13 cm, about 14 cm, or about 15 cm, or any combination of these upper and lower limits. A larger cross-sectional circumference of the extraction bag may increase the capacity of the extraction bag and / or facilitate stirring of ingredients within the extraction bag. In one embodiment, the extraction bag of the present disclosure may include a removal means for facilitating removal of the extraction bag from the container after use, such as, but not limited to, a string, a tag, or the like. Preferably, the removal means is configured so as not to significantly (eg, 10% or more) increase the loss of carbon dioxide when the plastic bottle is capped compared to when the removal means is not provided.

[0061] Since heating may not be necessary when preparing a beverage from the extraction bag of the present disclosure, the extraction bag of the present disclosure may contain components that are eluted and / or decomposed at high temperatures (e.g., 50 to 100°C).

[0062] In one embodiment, the composition or extraction bag of the present disclosure may be provided sealed in a bag (e.g., made of polyethylene, vinyl, etc.) that blocks moisture or dryness. In such an embodiment, loss and / or deterioration of the components of the composition of the present disclosure, such as barley tea ingredients, hop ingredients, powdered alcohol, and / or beer flavor ingredients (e.g., flavorings), may be prevented. In one embodiment, a package containing the composition of the present disclosure may be provided sealed in a bag (e.g., made of polyethylene, polypropylene, polyethylene, etc.) that blocks oxidation and / or moisture absorption. In one embodiment, a package containing the composition of the present disclosure may be provided sealed in a bag (e.g., an aluminum-coated bag) that blocks light. In one embodiment, a package containing the composition of the present disclosure may contain a single dose of the composition of the present disclosure (e.g., a weight for mixing with 100 mL, 500 mL, about 750 mL, or about 1000 mL of carbonated water). In one embodiment, a package containing the composition of the present disclosure is intended to be opened and used up.

[0063] (Beverage manufacturing method) In one aspect, the present disclosure provides a method for producing a beverage. In one embodiment, the method for producing a beverage comprises exposing a composition of the present disclosure or an extraction bag of the present disclosure to carbonated water. In one embodiment, the method for producing a beverage of the present invention comprises exposing a composition of the present disclosure or an extraction bag of the present disclosure to carbonated water without heating. In one embodiment, the method for producing a beverage of the present invention comprises exposing a composition of the present disclosure or an extraction bag of the present disclosure to carbonated water without stirring. In a preferred embodiment, the method for producing a beverage of the present invention comprises exposing a composition of the present disclosure or an extraction bag of the present disclosure to carbonated water without heating or stirring.

[0064] In the manufacturing methods of the present disclosure, the exposure time of the composition of the present disclosure or the extraction bag of the present disclosure to carbonated water can be 1 minute or less, 2 minutes or less, 3 minutes or less, 4 minutes or less, 5 minutes or less, 6 minutes or less, 7 minutes or less, 8 minutes or less, 9 minutes or less, 10 minutes or less, 12 minutes or less, 15 minutes or less, 20 minutes or less, 25 minutes or less, 30 minutes or less, 40 minutes or less, 50 minutes or less, 60 minutes or less, 90 minutes or less, 120 minutes or less, 180 minutes or less, or 240 minutes or less.

[0065] In one embodiment, the composition may have such dispersibility of ingredients that, when dissolved in a predetermined amount (e.g., 100 mL, 500 mL, about 750 mL, or about 1000 mL) of water (e.g., carbonated water at about 0°C, about 5°C, about 10°C, about 15°C, about 20°C, or about 25°C), no visible lumps are visible within a short period of time (e.g., within about 1 minute, within about 2 minutes, within about 3 minutes, within about 4 minutes, within about 5 minutes, within about 7 minutes, within about 10 minutes, or within about 15 minutes). Compositions of the present disclosure that are intended to be prepared and consumed on the spot are preferably able to be prepared in such a short period of time.

[0066] In one embodiment, the composition of the present disclosure can adjust the powdered alcohol (or ethanol) content to prepare beverages with specific alcohol content (e.g., 0%, less than 1%, 1-4.5%, about 4.5%, 4.5-10%, about 10%, 10-20%, about 20%, or 20% or more). An alcohol content of 0% is a zero-alcohol beverage, an alcohol content of less than 1% is a soft drink (non-alcoholic), an alcohol content of about 4.5% is that of a typical beer, an alcohol content of about 10% is that of a typical barley wine (beer wine), and an alcohol content of 20% or more is that of a high-alcohol beverage. Even beverages with an alcohol content of less than 1% can be made more palatable by the presence of alcohol. In a specific embodiment, adding less than 13 g of powdered alcohol to 500 mL of carbonated water results in a soft drink (less than 1% alcohol by volume), adding 59 g of powdered alcohol results in a beer-flavored alcoholic beverage (4.5% alcohol by volume), adding 139 g of powdered alcohol results in a barley wine-flavored alcoholic beverage (10% alcohol by volume), and adding 278 g of powdered alcohol results in a high-alcohol beverage (20% alcohol by volume). For example, adding less than 60 g of powdered alcohol to a 1.5 L PET bottle of carbonated water results in a soft drink.

[0067] (Note) In this specification, "or" is used when "at least one or more" of the items listed in the sentence can be employed. The same applies to "alternative." In this specification, when it is stated that "within a range" of "two values," the range includes the two values ​​themselves.

[0068] All references cited herein, including scientific literature, patents, patent applications, and the like, are incorporated by reference in their entirety to the same extent as if each were specifically set forth. The present disclosure has been described above with reference to preferred embodiments for ease of understanding.

[0069] The present disclosure will be described below based on examples, but the above description and the following examples are provided for illustrative purposes only and are not intended to limit the present invention. Therefore, the scope of the present invention is not limited to the embodiments or examples specifically described herein, but is limited only by the claims. [Example]

[0070] Example 1: Dry composition for preparing a beer-flavored beverage We investigated dry compositions that can be extracted with carbonated water to prepare a beer-flavored beverage. Dry compositions with various component amounts were investigated, assuming extraction with carbonated water in a 500 mL PET bottle.

[0071] (1) Sample A Bottled barley tea leaves (Marubishi, Osaka Prefecture) (10g) Hop cone powder (Hop Bitterness (powder type), Eco Symphony, Nagano Prefecture; Figure 4) (10g) (2) Sample B Bottled barley tea leaves (Marubishi, Osaka Prefecture) (10g) Hop cone powder (Eco Symphony, Nagano Prefecture) (20g) Samples A and B were added to carbonated water in a 500 mL PET bottle to prepare a beer-flavored beverage.

[0072] All samples showed a color similar to that of beer (Figure 1).

[0073] As a result of the study, it was found that using 10g or more of hop powder can produce a bitterness similar to that of beer, and that using about 20g of hop powder can maintain the bubbles that form on the liquid surface (Figure 1).

[0074] Hop cone powder may be replaced with hop pudding powder (Figure 4). Powdered alcohol (e.g., manufactured by Sato Foods, Niigata Prefecture) may also be added, which may result in a better imitation of beer taste and / or improved drinkability. It is also believed that the addition of beer-like flavorings (e.g., manufactured by Shiono Koryo, Osaka Prefecture) (e.g., 0.02-1% by volume) may further mimic the beer flavor.

[0075] Example 2: Extraction Bag Conventional tea bags are designed for extraction with still water, so in this example, we investigated an extraction bag suitable for extraction with carbonated water. Specifically, we investigated an extraction bag that can be inserted into a 500 mL PET bottle of carbonated water. The extraction bag shown in Figure 2 was used. The total length of the extraction bag was 30 cm, and when inserted into a 500 mL PET bottle, it protruded approximately 10 cm from the mouth of the bottle. The extraction bag did not tear even when the cap was tightened without regard for the protruding part, and tightening the cap prevented the loss of carbon dioxide. After extraction, the extraction bag was easily removed from the PET bottle. The extraction bag in Figure 2 can also be used with 1.5 L or 2 L PET bottles.

[0076] When 10g of barley tea leaves were sealed in this extraction bag and the extraction bag was inserted into a 500mL plastic bottle of carbonated water, the extraction bag floated up.

[0077] Therefore, 5g or 10g glass beads were placed inside an extraction bag as a weight and inserted into a 500mL plastic bottle of carbonated water.

[0078] As a result, when 5g of glass beads were added, the extraction bag did not sink completely but did not float, and when 10g of glass beads were added, the extraction bag sank (Figure 3). Therefore, it was found that using a weight is preferable because it promotes the extraction of ingredients from the extraction bag in carbonated water.

[0079] (Example 3: Extraction using an extraction bag) The preparation of a beer-flavored beverage using an extraction bag is tested. Powdered alcohol (e.g., manufactured by Sato Foods, Niigata Prefecture), barley tea ingredients, hop ingredients, and weight are enclosed in an extraction bag. The extraction bag is inserted into a 500 mL plastic bottle of carbonated water, and the alcohol flows out. The hop flavor and color are added, and a beer-flavored beverage is prepared in approximately 3 to 30 minutes.

[0080] Example 4: Preparation of further happoshu-flavored beverages Another attempt was made to prepare a low-malt beer-flavored beverage. The ingredients in Tables 1 and 2 below were blended to prepare powder compositions for dissolving in 500 mL of carbonated water to prepare a highball-flavored beverage and a champagne-flavored beverage. However, Test Example 2 in Tables 1 and 2 is a formulation for dissolving in 750 mL of carbonated water.

[0081] The results of tasting beverages prepared by adding 500 mL or 750 mL of carbonated water to each of these test examples are shown in the right column of the table below. [Table 4-1]

[0082] [Table 4-2]

[0083] [Table 5]

[0084] To prepare a champagne-flavored beverage, beetroot powder and hibiscus powder may be used in place of beetroot powder. By substituting hibiscus powder for beetroot powder, the slight potato flavor of beetroot is reduced and a slight sourness is added.

[0085] Example 5: Preparation of highball-flavored beverage Furthermore, a highball-flavored beverage was investigated. The mixture (one bag) with the following composition was added to 1000 mL of carbonated water and tasted. 2 The whiskey flavor concentrate was sprayed onto 30 g of vodka powder that had been thinly (approximately 1 mm or less) spread on a tray. [Table 6] * Oak flavor SW-93056 (Shiono Koryo, Osaka): Whisky flavor SW-93055 (Shiono Koryo, Osaka) = 1:1 mixture

[0086] The oak flavor had a strong Islay single malt aroma. The whiskey flavor had a Scotch aroma and was elegant. When only the oak flavor was used, only the single malt aroma was obtained. The results were better when more whiskey flavor was used.

[0087] The prepared beverage had superior taste and aroma compared to commercially available highballs. By replacing the whiskey powder in Example 4 with a whiskey flavor concentrate, clump formation was suppressed and a superior aroma was obtained with a smaller amount. Addition of 0.1 g / v or more of the whiskey flavor concentrate to 100 mL of carbonated water produced a whiskey aroma. Whiskey flavors are common in the art.

[0088] Freeze-drying the whiskey flavor concentrate further reduces clump formation.

[0089] In addition, when the mixture (1 bag) with the following composition was added to 100 mL of carbonated water and tasted, the results were the best among the taste tests to date. 2 The whiskey flavor concentrate was sprayed onto 30 g of vodka powder that had been thinly (approximately 1 mm or less) spread on a tray.

[0090] [Table 7] * Oak flavor SW-93056 (Shiono Koryo, Osaka): Whisky flavor SW-93055 (Shiono Koryo, Osaka) = 1:1 mixture

[0091] The prepared beverage had a better taste and aroma than commercially available highballs. By changing the whiskey powder in Example 4 to a whiskey flavor concentrate, the formation of lumps was suppressed and a better aroma was obtained with a smaller amount.

[0092] Furthermore, freeze-dried dry powder for highball-flavored beverages is prepared. When freeze-dried, powder prepared by spraying 0.3 ml to 1.5 ml of flavor concentrate onto alcohol powder (30 g) can be reduced in weight by approximately 60 to 40% and in volume by approximately 90%. When freeze-dried, powder that is increased by approximately 110% by weight compared to non-freeze-dried powder can be used as starting material to achieve the desired alcohol concentration. Freeze-dried dry powders are less likely to form lumps and dissolve quickly.

[0093] While the present disclosure has been illustrated by preferred embodiments thereof, it is understood that the scope of the present invention is to be construed solely in terms of the claims that follow. It is understood that the patents, patent applications, and other documents cited herein are incorporated by reference into this specification in their entirety as if the contents themselves were specifically set forth herein. [Industrial Applicability]

[0094] The present disclosure provides a dry composition that allows for the easy preparation of happoshu-flavored beverages (e.g., beer-flavored beverages, highball-flavored beverages, and champagne-flavored beverages). Such compositions may increase opportunities for providing happoshu-flavored beverages and increase demand for them. The present disclosure also provides an extraction bag suitable for preparing carbonated beverages, enabling the convenient supply of carbonated beverages.

Claims

1. A powder composition for preparing a low-malt beer flavored beverage, comprising a coloring agent and an alcohol powder in a weight ratio of about 1:10 to 1:200, and further comprising a flavoring agent, wherein the coloring agent comprises caramel powder, the alcohol powder comprises vodka powder, and the flavoring agent is contained in the alcohol powder by being sprayed with a liquid containing the flavoring agent, and the powder composition comprises a total of about 80% by weight or more of the coloring agent and the alcohol powder.

2. 10. The powder composition of claim 1, comprising the colorant and the alcohol powder in a weight ratio of about 1:50 to 1:

200.

3. The powder composition according to claim 1, wherein the happoshu-flavored beverage is a highball-flavored beverage.

4. 4. The powder composition according to claim 1, wherein the flavoring agent comprises at least one or both of whiskey flavor and oak flavor.

5. 5. The powder composition of claim 4, wherein the powder composition comprises vodka powder sprayed with a mixture of whiskey and oak flavors.

6. 6. The powder composition according to claim 1, comprising the fragrance and the alcohol powder in a weight ratio of about 1:100 to 1:

20.

7. 7. The powder composition of claim 1, comprising the flavoring agent and the coloring agent in a weight ratio of about 1:2 to 8:

1.

8. The powder composition according to any one of claims 1 to 7, which is a freeze-dried powder.

9. The powder composition according to any one of claims 1 to 8, for preparing a low-malt beer-flavored beverage in combination with carbonated water.

10. 10. The powder composition according to any one of claims 1 to 9, comprising about 25 to 35 g of vodka powder, about 0.15 to 0.25 g of caramel powder, and about 0.3 to 1.5 g of a mixture of whiskey flavor and oak flavor.

11. 11. The powder composition of any one of claims 1 to 10, which when combined with 1 L of carbonated water provides a happoshu-flavored beverage having an alcohol content of less than 1%.

12. A method for producing a beverage, comprising exposing a powder composition according to any one of claims 1 to 11 to carbonated water.

13. A method for producing the powder composition according to any one of claims 1 to 11, comprising the steps of: spraying the fragrance onto the alcohol powder; and mixing the alcohol powder sprayed with the fragrance with the colorant; A method comprising:

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