Concentrated whiskey-flavored beverage and whiskey-flavored beverage

Abstract

To provide a whiskey-taste beverage that has an alcoholic content of less than 1 v / v%, and, yet, has reduced residual wateriness, enhanced mellow sweetness typical of whiskey and enhanced round aftertaste.SOLUTION: Provided is a concentrated whiskey-taste beverage that has an alcohol content of less than 1 v / v%, contains dietary fiber by 4.5 g / 100 mL or more, and has Brix of 12 or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a concentrated whiskey - flavored beverage and a whiskey - flavored beverage.

Background Art

[0002] In recent years, the market for beverages with an alcohol content of less than 1 v / v% has been expanding, and various technical means have been proposed for the purpose of improving flavor, etc. For example, Patent Document 1 discloses an agent or enhancer for imparting or enhancing the alcohol feeling of a non - alcoholic beverage or an alcoholic beverage, which is characterized by having a component obtained from Theibroma cacao as an active ingredient.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] According to the studies of the present inventors, a whiskey - flavored beverage with an alcohol content of less than 1 v / v% may sometimes feel watery aftertaste, and may also lack the mellow sweetness characteristic of whiskey and the roundness of the aftertaste.

[0005] An object of the present invention is to provide a whiskey - flavored beverage which has an alcohol content of less than 1 v / v%, while reducing the remaining watery feeling and enhancing the mellow sweetness characteristic of whiskey and the roundness of the aftertaste.

Means for Solving the Problems

[0006] The present invention relates to a concentrated whiskey - flavored beverage which has an alcohol content of less than 1 v / v%, contains 4.5 g / 100 mL or more of dietary fiber, and has a Brix of 12 or more.

[0007] The concentrated whiskey-flavored beverage according to the present invention contains 4.5 g / 100 mL or more of dietary fiber and has a Brix of 12 or more. Therefore, in the whiskey-flavored beverage produced by diluting the concentrated whiskey-flavored beverage, the alcohol content is less than 1 v / v%, while the watery aftertaste is reduced, and the mellow sweetness and smooth aftertaste characteristic of whiskey are enhanced.

[0008] The above-mentioned concentrated whiskey-flavored beverage may further contain guaiacol, with a guaiacol content of 0.015 mg / L or more. In this case, the effects of the present invention will be even more superior.

[0009] The above-mentioned concentrated whiskey-flavored beverage may contain vanillin, and the vanillin content may be 1.3 mg / L or more. In this case, the effects of the present invention will be even better.

[0010] The present invention also relates to a whiskey-flavored beverage having an alcohol content of less than 1 v / v%, containing 0.9 g / 100 mL or more of dietary fiber, and having a Brix of 2.4 or higher.

[0011] The whiskey-flavored beverage according to the present invention contains 0.9 g / 100 mL or more of dietary fiber and has a Brix of 2.4 or higher. As a result, even though the alcohol content is less than 1 v / v%, the watery aftertaste is reduced, and the mellow sweetness and smooth finish characteristic of whiskey are enhanced.

[0012] The above-mentioned whiskey-flavored beverage may contain guaiacol, and the guaiacol content may be 0.003 mg / L or more. In this case, the effects of the present invention will be even better.

[0013] The above-mentioned whiskey-flavored beverage may contain vanillin, and the vanillin content may be 0.26 mg / L or more. In this case, the effects of the present invention will be even better.

[0014] In the concentrated whiskey-flavored beverage or whiskey-flavored beverage according to the present invention, the dietary fiber may be indigestible glucan.

[0015] The present invention also relates to a method for producing a concentrated whiskey-flavored beverage, comprising adjusting the alcohol content of the concentrated whiskey-flavored beverage to less than 1 v / v%, adjusting the dietary fiber content of the concentrated whiskey-flavored beverage to 4.5 g / 100 mL or more, and adjusting the Brix of the concentrated whiskey-flavored beverage to 12 or more.

[0016] The present invention also relates to a method for reducing the watery aftertaste of a whiskey-flavored beverage with an alcohol content of less than 1 v / v%, and for enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey, wherein the whiskey-flavored beverage is produced by diluting a concentrated whiskey-flavored beverage, and the method includes adjusting the alcohol content of the concentrated whiskey-flavored beverage to less than 1 v / v%, adjusting the dietary fiber content in the concentrated whiskey-flavored beverage to 4.5 g / 100 mL or more, and adjusting the Brix of the concentrated whiskey-flavored beverage to 12 or more. [Effects of the Invention]

[0017] According to the present invention, it is possible to provide a whiskey-flavored beverage with an alcohol content of less than 1 v / v%, while reducing the watery aftertaste and enhancing the mellow sweetness and smooth finish characteristic of whiskey. [Modes for carrying out the invention]

[0018] The embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[0019] [Concentrated whiskey-flavored beverages and whiskey-flavored beverages] The concentrated whisky - flavored beverage according to the present embodiment has an alcohol content of less than 1 v / v%, contains 4.5 g / L or more of dietary fiber, and has a Brix of 12 or more.

[0020] In this specification, the "concentrated whisky - flavored beverage" means a beverage that is diluted and consumed as a whisky - flavored beverage. In this specification, the "whisky - flavored beverage" means a beverage having a whisky - like aroma.

[0021] The whisky - flavored beverage according to the present embodiment has an alcohol content of less than 1 v / v%, contains 0.9 g / 100 mL or more of dietary fiber, and has a Brix of 2.4 or more.

[0022] The alcohol content of the concentrated whisky - flavored beverage according to the present embodiment is not particularly limited as long as it is less than 1 v / v%, and may be, for example, 0.00 v / v% or more and less than 1 v / v%. The alcohol content of the concentrated whisky - flavored beverage according to the present embodiment may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, 0.5 v / v% or more, or 0.6 v / v% or more. Similarly, the alcohol content of the concentrated whisky - flavored beverage according to the present embodiment may be, for example, 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, or 0.8 v / v% or less.

[0023] The alcohol content of the whisky - flavored beverage according to the present embodiment is not particularly limited as long as it is less than 1 v / v%, and may be, for example, 0.00 v / v% or more and less than 1 v / v%. The alcohol content of the whisky - flavored beverage according to the present embodiment may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, or 0.2 v / v% or more. Similarly, the alcohol content of the whisky - flavored beverage according to the present embodiment may be, for example, 0.4 v / v% or less, or 0.3 v / v% or less.

[0024] The alcohol content of concentrated whiskey-flavored beverages and whiskey-flavored beverages (hereinafter collectively referred to as "beverages") can be measured, for example, based on the vibrating densimeter method described in the National Tax Agency's prescribed analytical method (ordinance) "3. Sake 3-4. Alcohol Content".

[0025] The beverage according to this embodiment contains dietary fiber. Dietary fiber is an indigestible component in food that is not digested by human digestive enzymes. The dietary fiber may be water-soluble dietary fiber. Water-soluble dietary fiber is dietary fiber that dissolves in water. Examples of water-soluble dietary fiber include indigestible glucan, indigestible dextrin, polydextrose, and inulin. The concentrated whiskey-flavored beverage and the whiskey-flavored beverage according to this embodiment may contain one type of dietary fiber alone or a combination of two or more types.

[0026] In this specification, "indigestible glucan" refers to an indigestible carbohydrate obtained by heating and polymerizing sugar using activated carbon as a catalyst, with starch hydrolysates as the main raw material. The "indigestible glucan" obtained in this manner is presumed to have a molecular structure mainly composed of α-1,6 bonds, with a mixture of α and β bonds. The "indigestible glucan" in this specification also includes those equivalent to those obtained by the above method. In this case, the raw materials may include monosaccharides other than glucose or oligosaccharides containing these monosaccharides. Examples of such indigestible glucans include Fit Fiber #80 (registered trademark, manufactured by Nippon Shokuhin Kako Co., Ltd.).

[0027] The dietary fiber content in the concentrated whiskey-flavored beverage according to this embodiment is 4.5 g / 100 mL or more, based on the total amount of the concentrated whiskey-flavored beverage. From the viewpoint of further reducing the watery aftertaste in the whiskey-flavored beverage and further enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey, the dietary fiber content in the concentrated whiskey-flavored beverage according to this embodiment may be 4.6 g / 100 mL or more, 4.8 g / 100 mL or more, or 4.9 g / 100 mL or more, based on the total amount of the concentrated whiskey-flavored beverage, for example, 10.0 g / 100 mL or less, 9.5 g / 100 mL or less, or 9.0 g / 100 mL or less.

[0028] The dietary fiber content in the whiskey-flavored beverage according to this embodiment is 0.9 g / 100 mL or more, based on the total amount of the whiskey-flavored beverage. From the viewpoint of further reducing the watery aftertaste and further enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey, the dietary fiber content in the whiskey-flavored beverage according to this embodiment may be 1.0 g / 100 mL or more, 1.2 g / 100 mL or more, 1.4 g / L or more, or 1.5 g / 100 mL or more, based on the total amount of the whiskey-flavored beverage. For example, it may be 4.0 g / 100 mL or less, 3.0 g / 100 mL or less, or 2.5 g / 100 mL or less.

[0029] The dietary fiber content in beverages can be measured by high-performance liquid chromatography. Specifically, it can be analyzed by the method described in section 8. Dietary Fiber (2) High-Performance Liquid Chromatography (Enzyme-HPLC Method), attached to the "Regarding Food Labeling Standards" (Consumer Affairs Agency Deputy Director-General's Notification No. 139, dated March 30, 2015).

[0030] The concentrated whiskey-flavored beverage according to this embodiment has a Brix of 12 or higher. Brix is ​​a value that correlates with the concentration of soluble solids in the beverage and is the reading of a sugar refractometer at 20°C. The Brix of the concentrated whiskey-flavored beverage may be 13 or higher or 14 or higher, for example, 20 or lower or 18 or lower, from the viewpoint of further reducing the watery aftertaste in the whiskey-flavored beverage and further enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey.

[0031] The whiskey-flavored beverage according to this embodiment has a Brix of 2.4 or higher. The Brix of the whiskey-flavored beverage may be 2.5 or higher, 3.0 or higher, or 4.0 or higher, for example, 7.0 or lower or 5.0 or lower, from the viewpoint of further reducing the watery aftertaste and further enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey.

[0032] The beverage according to this embodiment may further contain guaiacol, a compound also known as 2-methoxyphenol. The amount of guaiacol in the concentrated whiskey-flavored beverage according to this embodiment may be 0.015 mg / L or more, 0.020 mg / L or more, 0.030 mg / L or more, 0.040 mg / L or more, 0.050 mg / L or more, 0.060 mg / L or more, or 0.070 mg / L or more, based on the total amount of the concentrated whiskey-flavored beverage, from the viewpoint of further reducing the watery aftertaste in the whiskey-flavored beverage and further enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey. For example, it may be 0.300 mg / L or less, 0.250 mg / L or less, or 0.200 mg / L or less.

[0033] The guaiacol content in the whiskey-flavored beverage according to this embodiment may be 0.003 mg / L or more, 0.005 mg / L or more, 0.010 mg / L or more, 0.015 mg / L or more, or 0.020 mg / L or more, based on the total amount of the whiskey-flavored beverage, from the viewpoint of further reducing the watery aftertaste and further enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey. For example, it may be 0.100 mg / L or less, 0.080 mg / L or less, or 0.050 mg / L or less.

[0034] The guaiacol content in beverages can be measured by gas chromatography-mass spectrometry (GC-MS). Specifically, the sample is extracted with an organic solvent, and the organic layer is then injected into the gas chromatography-mass spectrometry system for measurement.

[0035] The beverage according to this embodiment may further contain vanillin. Vanillin is a compound also known as 4-hydroxy-3-methoxybenzaldehyde. The vanillin content in the concentrated whiskey-flavored beverage according to this embodiment may be 1.3 mg / L or more, 1.5 mg / L or more, 1.7 mg / L or more, or 2.0 mg / L or more, based on the total amount of the concentrated whiskey-flavored beverage, from the viewpoint of further reducing the watery aftertaste in the whiskey-flavored beverage and further enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey. For example, it may be 5.0 mg / L or less, 4.5 mg / L or less, 4.0 mg / L or less, or 3.5 mg / L or less.

[0036] The vanillin content in the whiskey-flavored beverage according to this embodiment may be 0.26 mg / L or more, 0.32 mg / L or more, 0.41 mg / L or more, 0.50 mg / L or more, or 0.60 mg / L or more, from the viewpoint of further reducing the watery aftertaste and further enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey, for example, it may be 2.0 mg / L or less, 1.5 mg / L or less, 1.0 mg / L or less, or 0.8 mg / L or less.

[0037] The vanillin content in beverages can be measured by gas chromatography-mass spectrometry (GC-MS). Specifically, the sample is extracted with an organic solvent, and the organic layer is then injected into the gas chromatography-mass spectrometry system for measurement.

[0038] The beverage according to this embodiment may contain other additives as long as they do not impair the effects of the present invention. Examples of other additives include flavorings (excluding those containing guaiacol and / or vanillin), acidulants, colorants, preservatives, sweeteners, high-intensity sweeteners, antioxidants, salts, pH adjusters, etc. Examples of acidulants include lactic acid and phosphoric acid. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic colorants. Examples of preservatives include sodium benzoate, fatty acid esters, and potassium pyrosulfite. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium lycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Acids or alkalis that can be added to food can be used as pH adjusters. These other additives can be used individually or in combination of two or more.

[0039] The beverage according to this embodiment may be non-carbonated or carbonated. Here, non-carbonated means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm²). 2This refers to a gas pressure of less than 0.049 MPa (0.5 kg / cm²) at 20°C, and foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm²). 2 This refers to a pressure of 0.294 MPa (3.0 kg / cm²) or higher. If it is to be foamy, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm²). 2 ) or approximately 0.490 MPa (5.0 kg / cm²). 2 It can be set to that extent.

[0040] As described above, the concentrated whiskey-flavored beverage according to this embodiment is a beverage that is diluted and consumed as a whiskey-flavored beverage. The concentrated whiskey-flavored beverage may be diluted with one or more solvents selected from the group consisting of, for example, water and carbonated water before consumption. In one embodiment, the concentrated whiskey-flavored beverage may be diluted by volume 3 to 7 times, 4 to 6 times, or 5 times before consumption. Alternatively, the concentrated whiskey-flavored beverage may be diluted by volume 3 times or more, or 4 times or more before consumption, or by volume 7 times or less, or 6 times or less before consumption.

[0041] In one embodiment, the "whiskey-flavored beverage" may be a highball-flavored beverage having a highball-like aroma and taste. Also, the concentrated whiskey-flavored beverage in one embodiment may be a concentrated highball-flavored beverage.

[0042] The beverage according to this embodiment can be served in a container. Any container that can be sealed is acceptable, and so-called metal containers (such as aluminum or steel cans or barrels) can be used. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available container can be used. However, it is preferable to use glass or PET bottle containers because they can completely block out gas and moisture and maintain stable quality at room temperature for a long period of time.

[0043] [Beverage manufacturing method] The concentrated whiskey-flavored beverage according to this embodiment can be produced by, for example, adjusting the alcohol content of the concentrated whiskey-flavored beverage to less than 1 v / v%, adjusting the dietary fiber content in the concentrated whiskey-flavored beverage to 4.5 g / 100 mL or more, and adjusting the Brix of the concentrated whiskey-flavored beverage to 12 or more. This method can be carried out in accordance with conventional methods, except for adjusting the alcohol content to less than 1 v / v%, adjusting the dietary fiber content to 4.5 g / 100 mL or more, and adjusting the Brix to 12 or more.

[0044] The whiskey-flavored beverage according to this embodiment can be produced by, for example, adjusting the alcohol content of the whiskey-flavored beverage to less than 1 v / v%, adjusting the dietary fiber content in the whiskey-flavored beverage to 0.9 g / 100 mL or more, and adjusting the Brix of the whiskey-flavored beverage to 2.4 or more. This method can be carried out in accordance with conventional methods, except for adjusting the alcohol content to less than 1 v / v%, adjusting the dietary fiber content to 0.9 g / 100 mL or more, and adjusting the Brix to 2.4 or more.

[0045] The beverage according to this embodiment can be obtained, for example, by a manufacturing method that includes a blending step of blending dietary fiber and, if necessary, guaiacol, vanillin, water, and / or other additives in a raw material tank.

[0046] The blending process can be carried out in accordance with conventional methods, except for adjusting the alcohol content of the beverage, the dietary fiber content in the beverage, and the Brix level of the beverage within the above-mentioned ranges. The dietary fiber content can be adjusted, for example, by adding dietary fiber to the raw material liquid. The Brix level can be adjusted, for example, by adding other additives (such as sweeteners) mentioned above to the raw material liquid.

[0047] The guaiacol content may be adjusted by incorporating guaiacol itself, by incorporating it as part of a flavoring composition (e.g., whiskey flavor), food additive, or raw material, or by adding raw materials containing guaiacol, such as oak wood and oak extract. The vanillin content may be adjusted by incorporating vanillin itself, by incorporating it as part of a flavoring composition (e.g., whiskey flavor), food additive, or raw material.

[0048] The concentrated whiskey-flavored beverage and the method for producing the whiskey-flavored beverage according to this embodiment may further include a filtration step of filtering a mixture obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, or PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0049] The blending process may involve mixing while stirring with a stirrer or similar device to ensure that each component is thoroughly mixed. The filtration process can be carried out using a general filter or strainer. The first sterilization process may be carried out by plate sterilization, from the viewpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling process may be carried out in a clean room that maintains a level of cleanliness that is normally maintained in beverage manufacturing. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. It is also possible to perform unsterilized filling without performing the second sterilization process.

[0050] The whiskey-flavored beverage according to this embodiment may be produced by diluting the concentrated whiskey-flavored beverage according to this embodiment. The method for diluting the concentrated whiskey-flavored beverage may be, for example, adding one or more solvents selected from the group consisting of water and carbonated water to the concentrated whiskey-flavored beverage. The amount of solvent added may be, for example, 5 times, 3 times or more, 4 times or more, 7 times or less, or 6 times or less, on a volume basis, the amount of the concentrated whiskey-flavored beverage.

[0051] [A method to reduce the watery aftertaste of whiskey-flavored beverages with an alcohol content of less than 1 v / v%, while enhancing the mellow sweetness and smooth finish characteristic of whiskey.] The present invention described above can also be understood as a method for reducing the watery aftertaste of a whiskey-flavored beverage with an alcohol content of less than 1 v / v%, and for enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey. The method according to this embodiment is, for example, produced by diluting a concentrated whiskey-flavored beverage, and includes adjusting the alcohol content of the concentrated whiskey-flavored beverage to less than 1 v / v%, adjusting the dietary fiber content in the concentrated whiskey-flavored beverage to 4.5 g / 100 mL or more, and adjusting the Brix of the concentrated whiskey-flavored beverage to 12 or more. The above-described embodiments can be applied without limitation as specific embodiments of the method. [Examples]

[0052] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0053] [Manufacturing of concentrated whiskey-flavored beverages] A concentrated whiskey-flavored beverage of Comparative Example 1 was prepared by adding indigestible glucan (2.875 w / v%), fructose-glucose liquid sugar (2.875 w / v%), flavoring composition (including whiskey flavor) (0.085 w / v%), 50% lactic acid (0.100 w / v%), 75% phosphoric acid (0.060 w / v%), caramel color (0.060 w / v%), and sodium benzoate (0.030 w / v%) to water. Furthermore, concentrated whiskey-flavored beverages (alcohol content less than 1 v / v%) of Comparative Example 2 and Examples 1 to 10 were prepared in the same manner as Comparative Example 1, except that the content of indigestible glucan and fructose-glucose liquid sugar was adjusted so that the dietary fiber content, Brix, guaiacol content, and vanillin content were as shown in Tables 1 to 3, and guaiacol and / or vanillin were further added as needed.

[0054] [Manufacturing of whiskey-flavored beverages] Each example uses a concentrated whiskey-flavored beverage mixed with carbonated water (gas pressure at 20°C: 5 kg / cm²). 2 A whiskey-flavored beverage was produced by diluting it five times (by volume) with [the specified amount].

[0055] [Sensory evaluation] Sensory evaluations were conducted on each example of a whiskey-flavored beverage based on the following evaluation criteria: "watery aftertaste," "mellow sweetness characteristic of whiskey," "roundness of the aftertaste," and "overall evaluation as a whiskey-flavored beverage." The sensory evaluations were performed by a selected panel of six discriminatory individuals. Each evaluation criterion was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score.

[0056] A higher score for "watery aftertaste" indicates that the watery aftertaste is reduced. A higher score for "whiskey-like mellow sweetness" indicates that the whiskey-like mellow sweetness is more pronounced. A higher score for "roundness of the aftertaste" indicates that the roundness of the aftertaste is more pronounced. A higher score for "overall evaluation as a whiskey-flavored beverage" indicates that the product is superior. The results are shown in Tables 1 to 3.

[0057] In Tables 1 to 3, the scores for "watery aftertaste," "mellow sweetness characteristic of whiskey," and "roundness of the aftertaste" were fixed at 5 points, 1 point, and 1 point respectively for the whiskey-flavored beverage in Comparative Example 1. Comparative Example 2 and the whiskey-flavored beverages in Examples 1 to 10 were evaluated using this as a baseline. The "overall evaluation as a whiskey-flavored beverage" was based on an absolute evaluation.

[0058] [Table 1]

[0059] [Table 2]

[0060] [Table 3]

[0061] As shown in Tables 1 to 3, the whiskey-flavored beverages (Examples 1 to 10) obtained by diluting concentrated whiskey-flavored beverages with an alcohol content of less than 1 v / v%, containing 4.5 g / 100 mL or more of dietary fiber, and a Brix of 12 or higher five times, showed less of a watery aftertaste, a stronger sense of the mellow sweetness and rounded aftertaste characteristic of whiskey, and a superior overall evaluation as a whiskey-flavored beverage compared to the whiskey-flavored beverages (Comparative Examples 1 and 2) obtained by diluting concentrated whiskey-flavored beverages with dietary fiber content and Brix outside the above ranges five times.

[0062] As shown in Tables 2 and 3, increasing the guaiacol or vanillin content in concentrated whiskey-flavored beverages further reduced the watery aftertaste, enhanced the mellow sweetness and smooth finish characteristic of whiskey, and tended to result in an overall superior evaluation as a whiskey-flavored beverage.

Claims

1. The alcohol content is less than 1 v / v%, It contains 4.5g / 100mL or more of dietary fiber. Brix is ​​12 or higher, It further contains guaiacol and vanillin, The guaiacol content is 0.015 mg / L or more, The vanillin content is 1.3 mg / L or more, A concentrated whiskey-flavored beverage that is diluted 3 to 7 times by volume before consumption.

2. The concentrated whiskey-flavored beverage according to Claim 1, wherein the guaiacol content is 0.030 mg / L or more.

3. The concentrated whiskey-flavored beverage according to claim 1 or 2, wherein the vanillin content is 1.5 mg / L or more.

4. The alcohol content is less than 1 v / v%, It contains 0.9g / 100mL or more of dietary fiber. Brix is ​​2.4 or higher, It further contains guaiacol and vanillin, The guaiacol content is 0.003 mg / L or more, A whiskey-flavored beverage having a vanillin content of 0.26 mg / L or more.

5. The whiskey-flavored beverage according to claim 4, wherein the guaiacol content is 0.010 mg / L or more.

6. The whiskey-flavored beverage according to claim 4 or 5, wherein the vanillin content is 0.32 mg / L or more.

7. The beverage according to any one of claims 1 to 6, wherein the dietary fiber is indigestible glucan.

8. A method for producing a concentrated whiskey-flavored beverage that is diluted 3 to 7 times by volume before consumption, Adjust the alcohol content of the concentrated whiskey-flavored beverage to less than 1 v / v%, Adjust the dietary fiber content in the concentrated whiskey-flavored beverage to 4.5 g / 100 mL or more. Adjust the Brix of the concentrated whiskey-flavored beverage to 12 or higher. Adjust the guaiacol content in the concentrated whiskey-flavored beverage to 0.015 mg / L or more, A manufacturing method comprising adjusting the vanillin content in the concentrated whiskey-flavored beverage to 1.3 mg / L or more.

9. A method for reducing the watery aftertaste of a whiskey-flavored beverage with an alcohol content of less than 1 v / v%, and for enhancing the mellow sweetness and rounded aftertaste characteristic of whiskey, The aforementioned whiskey-flavored beverage is manufactured by diluting a concentrated whiskey-flavored beverage by 3 to 7 times its volume. Adjust the alcohol content of the concentrated whiskey-flavored beverage to less than 1 v / v%, Adjust the dietary fiber content in the concentrated whiskey-flavored beverage to 4.5 g / 100 mL or more. Adjust the Brix of the concentrated whiskey-flavored beverage to 12 or higher. Adjust the guaiacol content in the concentrated whiskey-flavored beverage to 0.015 mg / L or more, A method comprising adjusting the vanillin content in the concentrated whiskey-flavored beverage to 1.3 mg / L or more.

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