Alcoholic beverages

Abstract

To provide an alcoholic beverage that has a banana flesh feeling and a mature banana feeling added thereto and also has a reduced powdery off-flavor.SOLUTION: An alcoholic beverage comprises isoamyl acetate, isobutyl acetate, and milk component.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to alcoholic beverages, methods for producing the same, and the like.

Background Art

[0002] Alcoholic beverages having the aroma of fruits are one of the alcoholic beverages with increasing demand in recent years. In particular, in so-called RTD beverages such as canned chu-hai and canned cocktails, not only citrus fruits and grapes, but also various fruits having the aroma of berries, peaches, plums, kiwis, pineapples, mangoes, bananas, etc. are manufactured and sold in large quantities.

[0003] For example, in Patent Document 1, a method for producing an alcoholic beverage using a completely new type of banana with a good aftertaste that makes use of the characteristics of bananas having a unique aroma and taste, characterized by mixing bananas with sterilized honey and adding yeast to the mixture for fermentation, is disclosed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when attempting to impart the aroma of bananas to an alcoholic beverage, simply adding banana-like aroma components such as isoamyl acetate tends to result in a confectionery-like aroma, and it is difficult to obtain the pulp texture and ripe banana feeling of bananas. In addition, there is also a problem that the alcoholic beverage tends to have a powdery off-flavor (powdery strange smell) that stands out due to the addition of this banana-like aroma component.

[0006] Therefore, the present invention aims to provide an alcoholic beverage that has the texture and ripeness of banana flesh, while reducing powdery off-flavors. [Means for solving the problem]

[0007] To solve the above problems, the inventors diligently conducted research and clarified that the combination of the aroma components isoamyl acetate and isobutyl acetate with milk components affects the banana flavor. Based on this finding, they discovered that by creating an alcoholic beverage containing isoamyl acetate, isobutyl acetate, and milk components, the pulp and ripe banana flavor of bananas is imparted, while powdery off-flavors are reduced, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <8> That is the case. <1> An alcoholic beverage containing isoamyl acetate, isobutyl acetate, and milk components. <2> The milk component contains milk protein, and the milk protein content in the alcoholic beverage is 0.05 g / 100 ml or more and 2 g / 100 ml or less. <1> Alcoholic beverages as listed. <3> The content of isoamyl acetate and the content of isobutyl acetate are both 1 mg / L or more, and the total content of isoamyl acetate and isobutyl acetate is 5 mg / L or more. <1> or <2> Alcoholic beverages as listed. <4> It contains water-soluble dietary fiber, and the amount of water-soluble dietary fiber is 0.05 g / 100 ml or more and 10 g / 100 ml or less. <1> ~ <3> Alcoholic beverages listed in any one of the following categories. <5> It contains eugenol, and the eugenol content is 0.5 mg / L or more and 30 mg / L or less. <1> ~ <4> Alcoholic beverages listed in any one of the following categories. <6> It is a banana-flavored alcoholic beverage. <1> ~ <5> Alcoholic beverages listed in any one of the following categories. <7> A method for producing an alcoholic beverage, comprising the steps of: adding isoamyl acetate; adding isobutyl acetate; and adding a milk component. <8> A method for imparting the texture of banana pulp and the taste of ripe banana to an alcoholic beverage, and for reducing powdery off-flavors, characterized by containing isoamyl acetate, isobutyl acetate, and milk components in the alcoholic beverage. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an alcoholic beverage that has the texture and ripeness of banana pulp, while reducing powdery off-flavors. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage containing isoamyl acetate, isobutyl acetate, and a milk component (hereinafter sometimes referred to as "the alcoholic beverage of the present invention"), a method for producing the same, and the like.

[0011] Herein, in this invention, "alcoholic beverage" means a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages as defined in the Liquor Tax Act (Act No. 63 of 2019) (e.g., liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages). This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (Instruction) 3 Sake 3-4 Alcohol content (vibrating density meter method) (the same applies hereinafter). Furthermore, in this invention, "alcohol" means ethanol.

[0012] Moreover, the alcoholic beverage of the present invention is preferably a banana - flavored alcoholic beverage. This "banana - flavored alcoholic beverage" means an alcoholic beverage mainly featuring the aroma of bananas. The term "mainly" indicates that it is the most strongly felt aroma or the most easily felt aroma. However, in addition to the main banana aroma, this banana - flavored alcoholic beverage may also have the aroma of fruits other than bananas (such as a banana - mixed fruit taste). Note that the alcoholic beverage of the present invention may be a mixed fruit - flavored alcoholic beverage mainly featuring the aroma of fruits other than bananas, which has the aroma of bananas but the banana aroma is not the main one. However, when the alcoholic beverage of the present invention is a banana - flavored alcoholic beverage, the pulp feeling and the ripe banana feeling of the banana in the main banana aroma are enhanced, resulting in a more preferable banana taste, which is very suitable.

[0013] Hereinafter, the components and the like constituting the alcoholic beverage of the present invention will be described in detail.

[0014] The alcoholic beverage of the present invention contains isoamyl acetate (C7H ,

[0017] , , ,

[0015] , , , , , , , , , , , ,

[0016] O2) and isobutyl acetate (C6H 12 O2). Both isoamyl acetate and isobutyl acetate are aroma components. Isoamyl acetate is a compound represented by the following formula (1), and isobutyl acetate is a compound represented by the following formula (2).

[0015]

Chemical formula

[0016]

Chemical formula

[0017] Furthermore, in addition to isoamyl acetate and isobutyl acetate described above, the alcoholic beverage of the present invention contains a milk component. Due to these synergistic effects, a pulp-like texture and a ripe banana flavor of a banana are imparted, and an alcoholic beverage with a reduced powdery off-flavor (a powdery strange smell, an unfavorable powdery aroma as an alcoholic beverage) can be obtained. When trying to impart the flavor of a banana to an alcoholic beverage, simply adding isoamyl acetate and isobutyl acetate tends to result in a flavor similar to that of a confectionery, and it is difficult to obtain a pulp-like texture or a ripe banana flavor of a banana. Also, a powdery off-flavor is easily felt. However, in the present invention, by using isoamyl acetate and isobutyl acetate in combination with this milk component, an alcoholic beverage can be obtained that has a pulp-like texture and a ripe banana flavor, that is, a flavor similar to that of a real banana, and has less (difficult to feel) powdery off-flavor.

[0018] Here, this "milk component" is a component derived from milk and includes one or more selected from each component derived from milk such as milk protein, milk fat, and lactose. The alcoholic beverage of the present invention may be a milk beverage containing 3.0% or more of milk solids (the sum of non-fat milk solids and milk fat) by mass percentage. In particular, since the effects of the present invention are more likely to be exhibited, it is preferable to use a milk component containing milk protein in the alcoholic beverage of the present invention. This milk protein is a general term for proteins derived from milk, and specifically, casein, whey protein, etc. can be mentioned. Furthermore, it is preferable to use a milk component with less milk fat (for example, such that the milk fat content in the alcoholic beverage of the present invention is less than 0.01 g / 100 ml, and further less than 0.005 g / 100 ml) from the viewpoint of ease of drinking as an alcoholic beverage. And such a milk component can be contained by using a milk raw material as a raw material for producing the alcoholic beverage of the present invention.

[0019] Dairy ingredients are ingredients composed of milk components and may contain additives other than milk components (such as pH adjusters, emulsifiers, and sweeteners), but they do not contain proteins or fats other than those derived from milk. For example, dairy ingredients containing milk protein include powders such as skim milk powder, whole milk powder, whey powder, and skim milk; liquids such as raw milk, milk, adjusted milk, low-fat milk, non-fat milk, processed milk, and condensed milk; and also foods that use milk as a main ingredient, such as cheese and yogurt. In the alcoholic beverage of the present invention, one or more of the above can be used as dairy ingredients.

[0020] Furthermore, when the alcoholic beverage of the present invention contains milk components including milk protein, it is preferable that the milk protein content in the alcoholic beverage of the present invention be 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more, even more preferably 0.15 g / 100 ml or more, and even more preferably 0.2 g / 100 ml or more. This is because it is easier to further enhance the pulp and ripe banana flavor of the banana in the alcoholic beverage, and also easier to further reduce powdery off-flavors. The milk protein content can be adjusted by the amount of milk raw materials containing the milk protein mentioned above used.

[0021] Furthermore, in the alcoholic beverage of the present invention, adjusting the milk protein content to preferably 2g / 100ml or less, more preferably 1.5g / 100ml or less, even more preferably 1g / 100ml or less, even more preferably 0.8g / 100ml or less, even more preferably 0.5g / 100ml or less, and even more preferably 0.3g / 100ml or less is preferable because it maintains the above effects while suppressing an increase in stickiness in the taste and improving the overall balance of flavor as an alcoholic beverage. For example, the milk protein content may be 0.05g / 100ml or more and 2g / 100ml or less.

[0022] Here, the milk protein content in the alcoholic beverage of the present invention can be measured, for example, by the semi-micro Kjeldahl method (see "General Test Methods: Protein" in Dairy Product Testing Methods and Commentary (Kinbara Publishing)) if the alcoholic beverage of the present invention does not contain any proteins other than milk protein. Alternatively, the milk protein content in the milk raw material used in the alcoholic beverage of the present invention may be measured by the above method, and the milk protein content in the alcoholic beverage of the present invention may be calculated from the amount of this milk raw material used (amount blended).

[0023] Furthermore, in the alcoholic beverage of the present invention, the combination with such milk components makes it easier to further enhance the texture of banana pulp and the taste of ripe banana. Therefore, it is preferable that the content of isoamyl acetate or isobutyl acetate be 1 mg / L or more, more preferably 2 mg / L or more, even more preferably 3 mg / L or more, even more preferably 4 mg / L or more, and even more preferably 5 mg / L or more. Moreover, it is even more preferable that the content of isoamyl acetate and isobutyl acetate be 1 mg / L or more, even more preferably 2 mg / L or more, even more preferably 3 mg / L or more, even more preferably 4 mg / L or more, and even more preferably 5 mg / L or more. However, the content of isoamyl acetate and isobutyl acetate do not have to be equal in amount. Furthermore, the total content of isoamyl acetate and isobutyl acetate is more preferably 5 mg / L or more, even more preferably 6 mg / L or more, even more preferably 7 mg / L or more, even more preferably 8 mg / L or more, even more preferably 9 mg / L or more, and even more preferably 10 mg / L or more. A major feature of the alcoholic beverage of the present invention is that even with the above-mentioned content of isoamyl acetate and isobutyl acetate, the combined use with the aforementioned milk components can suppress the development of a confectionery-like flavor and also suppress powdery off-flavors. The content of isoamyl acetate and isobutyl acetate can be adjusted by using commercially available isoamyl acetate preparations, isobutyl acetate preparations, or raw materials (such as flavorings) containing isoamyl acetate or isobutyl acetate, and multiple of these may be used in combination.

[0024] Furthermore, in the alcoholic beverage of the present invention, it is preferable that the content of isoamyl acetate or isobutyl acetate be 200 mg / L or less, more preferably 150 mg / L or less, even more preferably 125 mg / L or less, even more preferably 100 mg / L or less, and even more preferably 75 mg / L or less. Moreover, it is more preferable that the content of isoamyl acetate and isobutyl acetate are both 200 mg / L or less, even more preferably 150 mg / L or less, even more preferably 125 mg / L or less, even more preferably 100 mg / L or less, and even more preferably 75 mg / L or less. Similarly, the content of isoamyl acetate and isobutyl acetate do not have to be equal in amount. Furthermore, the total content of isoamyl acetate and isobutyl acetate is preferably 400 mg / L or less, more preferably 300 mg / L or less, even more preferably 250 mg / L or less, even more preferably 225 mg / L or less, even more preferably 200 mg / L or less, even more preferably 180 mg / L or less, and even more preferably 150 mg / L or less. This is because it allows for a better overall balance of flavor as an alcoholic beverage.

[0025] In addition, although not limited thereto, in the alcoholic beverage of the present invention, it is highly preferable to set the ratio of the milk protein content to the total content of isoamyl acetate and isobutyl acetate (milk protein content / total content of isoamyl acetate and isobutyl acetate, mass ratio) to 1 or more, more preferably 3 or more, more preferably 6 or more, more preferably 8 or more, more preferably 10 or more, and more preferably 15 or more, with an upper limit of 4000 or less, more preferably 3000 or less, more preferably 2500 or less, more preferably 2000 or less, more preferably 1500 or less, more preferably 1000 or less, more preferably 500 or less, and more preferably 200 or less, as this makes it easier to exhibit the above effects.

[0026] Here, the content of isoamyl acetate and isobutyl acetate in the alcoholic beverage of the present invention can be measured, for example, by headspace gas chromatography-mass spectrometry (HS-GC-MS).

[0027] Furthermore, the alcoholic beverage of the present invention preferably contains water-soluble dietary fiber. This is because, due to the synergistic effect with the aforementioned isoamyl acetate, isobutyl acetate, and milk components, the pulp and ripe banana flavor of the banana can be further enhanced in the alcoholic beverage without increasing the sweetness, and powdery off-flavors can also be further reduced. This water-soluble dietary fiber refers to the water-soluble components among the totality of high-molecular-weight components, mainly polysaccharides in food, that are not digested by human digestive enzymes (Ayano, Japan Food Science, 12, pp. 27-37 (1988)). Examples of water-soluble dietary fiber include indigestible glucan, indigestible dextrin, polydextrose, and guar gum hydrolysate, and one or more selected from these can be used. In particular, from the viewpoint of fully exhibiting the above effects, it is preferable to use indigestible glucan or indigestible dextrin, which are digestion-resistant glucose polymers with a degree of polymerization of 10 to 35 and a multi-branched chain structure containing either α or β glucosidic bonds, and among these, indigestible glucan is particularly preferred. Examples of raw materials containing indigestible glucans include Fit Fiber #80 (manufactured by Nippon Shokuhin Kako Co., Ltd.). Examples of raw materials containing indigestible dextrin include Fibersol 2 (registered trademark, manufactured by Matsutani Chemical Industry Co., Ltd.).

[0028] Furthermore, in the alcoholic beverage of the present invention, the water-soluble dietary fiber content is preferably 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more, even more preferably 0.15 g / 100 ml or more, and even more preferably 0.2 g / 100 ml or more. This is because it is easy to sufficiently improve the pulp and ripe banana flavor of the banana, and it is also easy to sufficiently reduce powdery off-flavors. At the same time, it is possible to impart a richness (satisfaction) and smoothness to the alcoholic beverage. Moreover, it is possible to achieve an excellent overall balance of flavor as an alcoholic beverage. The water-soluble dietary fiber content can be adjusted by the amount of water-soluble dietary fiber used, the amount of water-soluble dietary fiber-containing raw materials used, etc.

[0029] Furthermore, in the alcoholic beverage of the present invention, adjusting the water-soluble dietary fiber content to preferably 10g / 100ml or less, more preferably 8g / 100ml or less, even more preferably 6g / 100ml or less, even more preferably 5g / 100ml or less, even more preferably 4g / 100ml or less, and even more preferably 3g / 100ml or less is preferable because it suppresses an increase in astringency while maintaining the above effects, and improves the overall balance of flavor as an alcoholic beverage. For example, the water-soluble dietary fiber content may be 0.05g / 100ml or more and 10g / 100ml or less.

[0030] While not limited to the present invention, it is more preferable to use a combination of milk components containing milk protein and this water-soluble dietary fiber in the alcoholic beverage of the present invention. Furthermore, it is highly preferable to set the ratio of water-soluble dietary fiber content to milk protein content (water-soluble dietary fiber content / milk protein content, mass ratio) to 0.5 or more, more preferably 1 or more, more preferably 1.5 or more, more preferably 2 or more, and more preferably 2.5 or more, with an upper limit of 30 or less, more preferably 25 or less, more preferably 20 or less, and more preferably 15 or less, as this makes it easier to exhibit the above effects.

[0031] Here, the water-soluble dietary fiber content in the alcoholic beverage of the present invention can be measured using high-performance liquid chromatography (HPLC). Specifically, if the water-soluble dietary fiber is indigestible glucan or indigestible dextrin, it can be measured based on the method described on pages 76-78 of "Points for Component Analysis for Nutritional Labeling (published October 20, 2007)" by the Japan Food Research Laboratories.

[0032] Furthermore, the alcoholic beverage of the present invention contains eugenol (Eugenol:C 10 H 12 It is preferable to include O2. This is because, due to the synergistic effect with the aforementioned isoamyl acetate, isobutyl acetate, and milk components, the pulpiness and ripe banana flavor of the banana in the alcoholic beverage can be further enhanced, and powdery off-flavors can be further reduced. In particular, in the alcoholic beverage of the present invention, it is even more preferable to use the aforementioned water-soluble dietary fiber in combination with this eugenol. This eugenol is also one of the aroma components and is a compound represented by the following formula (3).

[0033] [ka]

[0034] Furthermore, in the alcoholic beverage of the present invention, the eugenol content is preferably 0.5 mg / L or more, more preferably 1 mg / L or more, even more preferably 2 mg / L or more, and even more preferably 3 mg / L or more. This is because it is easy to sufficiently enhance the pulp and ripe banana flavor of the banana, and it is also easy to sufficiently reduce powdery off-flavors. At the same time, it is possible to create an alcoholic beverage with a refined aftertaste of sweetness. Moreover, it is possible to achieve an excellent overall balance of flavor as an alcoholic beverage. The eugenol content can be adjusted by using commercially available eugenol preparations or eugenol-containing raw materials (such as flavorings), and multiple of these may be used in combination.

[0035] Furthermore, in the alcoholic beverage of the present invention, adjusting the eugenol content to preferably 30 mg / L or less, more preferably 25 mg / L or less, even more preferably 20 mg / L or less, even more preferably 15 mg / L or less, even more preferably 10 mg / L or less, even more preferably 5 mg / L or less, and even more preferably 4 mg / L or less is preferable because it suppresses an increase in herbal aroma while maintaining the above effects, and improves the overall balance of flavor as an alcoholic beverage. For example, the eugenol content may be 0.5 mg / L or more and 30 mg / L or less.

[0036] In addition, although not limited thereto, in the alcoholic beverage of the present invention, it is highly preferable to set the ratio of the eugenol content to the total content of isoamyl acetate and isobutyl acetate (eugenol content / total content of isoamyl acetate and isobutyl acetate, mass ratio) to 0.001 or more, more preferably 0.005 or more, more preferably 0.01 or more, and more preferably 0.03 or more, with an upper limit of 30 or less, more preferably 15 or less, more preferably 5 or less, more preferably 3 or less, and more preferably 2 or less, as this makes it easier to exhibit the above effects.

[0037] Here, the eugenol content in the alcoholic beverage of the present invention can be measured, for example, by headspace gas chromatography-mass spectrometry (HS-GC-MS).

[0038] Furthermore, the alcoholic beverage of the present invention is preferable if it contains sweeteners, as this allows the effects of isoamyl acetate, isobutyl acetate, and milk components to more easily impart the texture of banana pulp and the taste of ripe bananas. These sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, etc.). In particular, the above-mentioned effects are more easily exhibited if the alcoholic beverage of the present invention contains sugars.

[0039] Furthermore, the alcoholic beverage of the present invention is more preferable if it contains an organic acid (such as citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, or acetic acid) or a salt thereof, as this makes it easier to exhibit the effects of the present invention. In particular, an alcoholic beverage containing citric acid or a citrate is highly preferable. For example, the alcoholic beverage of the present invention is preferably, but is not limited to, having an acidity of 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more, due to the content of an organic acid or a salt thereof. Furthermore, the upper limit of this acidity may be 1.2 g / 100 ml or less, and even more preferably 1.0 g / 100 ml or less.

[0040] Here, "acidity" refers to citric acidity (the value of acidity converted to the equivalent amount of citric acid), and is a value determined by the method specified in the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, it can be calculated by neutralizing the beverage with a sodium hydroxide solution (0.1 mol / L), and using the "titration volume (ml)" of the sodium hydroxide solution required in the neutralization titration, the "volume (ml)" of the beverage used in the titration, and a constant "0.0064" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution).

[0041] Furthermore, the alcoholic beverage of the present invention may contain one or more selected from fruit pulp, juice, peel, extracts or fermented liquids or maceration liquids thereof, for example, an alcoholic beverage containing banana pulp or banana juice. When fruit juice is included in the alcoholic beverage of the present invention, the fruit juice content may be 1 w / w% or more as a fruit juice usage rate converted to straight fruit juice, and the upper limit may be 10 w / w% or less. Here, fruit juice refers to juice squeezed from fruit, or its concentrate, concentrated and reconstituted liquid, or diluted liquid, and may contain fruit pulp or peel. The fruit juice usage rate converted to straight fruit juice is the ratio of the mass of fruit juice contained in the beverage, converted to straight fruit juice according to JAS (Japanese Agricultural Standards), to the total mass of the beverage. However, a key feature of the present invention is that the above-described effects can be fully obtained even in alcoholic beverages that substantially contain no fruit pulp or juice, such as fruit juice-free alcoholic beverages with a fruit juice usage rate of less than 1 w / w% or even less than 0.5 w / w% when converted to straight fruit juice. Furthermore, the above-described effects can be fully exhibited even in banana-flavored alcoholic beverages that do not contain banana pulp or banana juice, for example.

[0042] Furthermore, the alcoholic beverage of the present invention may also be an alcoholic beverage containing a flavoring. A flavoring is an additive and its preparation added in the manufacturing or processing of food to impart or enhance a predetermined aroma, and is exemplified by, but not limited to, fruit flavorings such as banana flavor and mixed fruit flavor. This fruit flavoring may also include one or more selected from the aforementioned isoamyl acetate, isobutyl acetate, and eugenol.

[0043] In addition to the above, the alcoholic beverage of the present invention may optionally use salts (such as sodium chloride and potassium chloride), phosphoric acid or its salts, alcoholic beverages, carbonated water, water (such as purified water), colorants, seasonings, defoaming agents, antioxidants, emulsifiers, etc., as raw materials.

[0044] Furthermore, as mentioned above, the alcoholic beverage of the present invention may be an alcoholic beverage as defined in the Liquor Tax Act, for example, a liqueur, spirits, fruit wine, sweet fruit wine, or other sparkling alcoholic beverage as described above. It may also be a fermented alcoholic beverage produced through an alcoholic fermentation process by yeast (a process in which yeast produces alcohol, a metabolite, from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcoholic fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as raw materials).

[0045] The alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 1 v / v% or higher. For example, the lower limit is indicated as 2 v / v% or higher, more precisely 3 v / v% or higher, more precisely 4 v / v% or higher, and the upper limit is indicated as 20 v / v% or lower, more precisely 15 v / v% or lower, more precisely 12 v / v% or lower, more precisely 10 v / v% or lower, more precisely 9 v / v% or lower, more precisely 8 v / v% or lower, more precisely 7 v / v% or lower, and more precisely 6 v / v% or lower. In particular, an alcohol content of 1 v / v% or higher and 12 v / v% or lower is preferable because the effects of the present invention are more easily exhibited. Furthermore, the alcohol content can be adjusted by the alcohol content of the alcoholic beverages used in the manufacturing process (distilled spirits, brewed alcohol, raw material alcohol, etc.) and their proportions. In addition, in the case of fermented alcoholic beverages, the alcohol content can be adjusted by controlling the fermentation conditions in the alcohol fermentation process.

[0046] Furthermore, it is preferable that the alcoholic beverage of the present invention is a sparkling alcoholic beverage containing carbon dioxide, as this results in a superior aftertaste and flavor, and the effects of the present invention are more easily exhibited. Here, "sparkling" means that the carbon dioxide pressure (with snifting) at 20°C is 0.05 MPa or higher, and this carbon dioxide pressure may be 0.1 MPa or higher, or even 0.15 MPa or higher. The upper limit of this carbon dioxide pressure may be 0.5 MPa or lower, even 0.45 MPa or lower, or even 0.4 MPa or lower. In addition, this carbon dioxide may be derived from carbonated water used as a raw material, or it may be added to the alcoholic beverage by a carbonation (carbon dioxide injection) process. This carbonation process may be carried out in a batch manner, or it may be carried out continuously in an in-line system in which a carbon dioxide injection system (carbonator) is incorporated into the piping. Furthermore, in order to avoid the occurrence of foaming, etc., it is preferable to carry out this carbonation process with the liquid temperature at 10°C or lower (preferably 4°C or lower). However, the alcoholic beverage of the present invention may also be a non-carbonated alcoholic beverage having a carbon dioxide pressure (with snifting) of less than 0.05 MPa at 20°C.

[0047] The method for producing an alcoholic beverage of the present invention is not particularly limited, as long as it includes the steps of incorporating isoamyl acetate, isobutyl acetate, and milk components, the rest can follow conventional methods for producing alcoholic beverages. In the production process, a fermented alcoholic beverage may be produced through an alcoholic fermentation process using yeast, or a non-fermented alcoholic beverage may be produced through a blending process (without an alcoholic fermentation process) using alcoholic beverages such as distilled spirits as raw materials. For example, one example is a method in which a base liquor such as vodka or raw material alcohol is mixed with a sweetener, organic acid, isoamyl acetate preparation, isobutyl acetate preparation, milk raw material, carbonated water, etc., and then filtered and sterilized as necessary to produce the product.

[0048] Furthermore, this manufacturing method may include, if necessary, steps such as setting the milk protein content to 0.05 g / 100 ml to 2 g / 100 ml, setting the isoamyl acetate content or isobutyl acetate content to a predetermined amount, including 0.05 g / 100 ml to 10 g / 100 ml of water-soluble dietary fiber, and including eugenol at a concentration of 0.5 mg / L to 30 mg / L. These may also be further adjusted to fall within the more preferable ranges mentioned above.

[0049] Furthermore, the alcoholic beverage of the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled into a metal container (aluminum container, steel container, etc.), a PET bottle, a glass container, a paper container, a barrel container, etc. By providing the alcoholic beverage in such a package, it is not only easier to suppress deterioration of flavor and other properties over time, but convenience in distribution and sales is also increased. For example, the alcoholic beverage of the present invention may be an RTD (Ready to Drink) beverage that can be drunk as is after opening the cap, or an RTS (Ready to Serve) beverage that is mixed with ice or soda.

[0050] The alcoholic beverage of the present invention, having the above-described composition, is given the texture of banana pulp and the taste of ripe banana, and furthermore, powdery off-flavors are reduced, resulting in an improved overall balance of flavor as an alcoholic beverage. The above effects are particularly easily exhibited in banana-flavored alcoholic beverages.

[0051] Furthermore, the present invention can also be described as providing a method for imparting the texture and ripe banana flavor of an alcoholic beverage, as well as reducing powdery off-flavors, by incorporating isoamyl acetate, isobutyl acetate, and milk components into the alcoholic beverage. In other words, it can also be described as providing a method for improving the flavor of an alcoholic beverage.

[0052] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0053] <Preparation and Sensory Evaluation of Alcoholic Beverages I> Samples of banana-flavored alcoholic beverages without fruit juice (Samples 1-4) were prepared by adding liquid sugar (fructose-glucose liquid sugar), acidulant (citric acid, etc.), antifoaming agent (manufactured by Taiyo Kagaku Co., Ltd.), dairy ingredients (food products mainly made from milk, etc.: manufactured by Minami Nippon Dairy Cooperative Co., Ltd.), and flavorings containing isobutyl acetate and isoamyl acetate to vodka and mixing. Carbonated water and purified water were then added and mixed to prepare these samples. The resulting samples had an alcohol content of 4.2 v / v%, a carbon dioxide pressure of 0.15 MPa at 20°C (with snifting), and the isobutyl acetate content, isoamyl acetate content, and dairy ingredient content (milk protein content) were as listed in the upper section of Table 1 below.

[0054] Then, five trained panelists with strong sensory discriminative abilities evaluated each sample based on the banana pulp texture, ripe banana characteristics, powdery off-flavors (powdery odor), and overall evaluation as an alcoholic beverage (the balance of flavors as an alcoholic beverage), using the evaluation criteria outlined below.

[0055] [Evaluation criteria for banana texture and ripeness] In Sample 1, both the texture of the banana flesh and the feeling of it being ripe were rated as 1 (not felt). In comparison to Sample 1, a comparative sensory evaluation was performed on a 5-point scale from 1 (not felt: equivalent to Sample 1) to 5 (strongly felt).

[0056] [Evaluation criteria for powdery off-flavors] The powdery off-flavor in Sample 1 was assigned a rating of 5 (strongly perceived), and comparative sensory evaluations were conducted on a 5-point scale from 1 (not perceived) to 5 (strongly perceived: equivalent to Sample 1) in comparison to Sample 1. A lower score indicates a higher evaluation.

[0057] [Evaluation Criteria for Overall Assessment of Alcoholic Beverages] The overall evaluation of the alcoholic beverage was given on an absolute scale of 5, from 1 (poor) to 5 (very good).

[0058] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 1 below. From these results, it was found that samples 2-4, which contain isobutyl acetate and isoamyl acetate and also contain milk components, all had the texture and ripe banana flavor of bananas. Furthermore, all of them had less powdery off-flavors than sample 1, which does not contain milk components, and were alcoholic beverages with higher overall ratings. In particular, sample 2 had a richer and smoother taste, and samples 3 and 4 had a more pronounced texture and ripe banana flavor of bananas.

[0059] [Table 1]

[0060] <Preparation and Sensory Evaluation of Alcoholic Beverages II> A banana-flavored alcoholic beverage sample (Samples 6-10) without fruit juice was prepared by adding and mixing liquid sugar (fructose-glucose liquid sugar), acidulant (citric acid, etc.), defoaming agent (manufactured by Taiyo Kagaku Co., Ltd.), dairy raw material (food product mainly made from milk, etc.: manufactured by Minami Nippon Dairy Cooperative Co., Ltd.), flavoring containing isobutyl acetate and isoamyl acetate, and water-soluble dietary fiber-containing raw material (indigestible glucan-containing raw material (Fit Fiber #80: manufactured by Nippon Shokuhin Kako Co., Ltd.)) to vodka, and then adding and mixing carbonated water and purified water to prepare a banana-flavored alcoholic beverage sample (Samples 6-10) with an alcohol content of 4.2 v / v%, a carbon dioxide pressure (with snifting) of 0.15 MPa at 20°C, and the isobutyl acetate content, isoamyl acetate content, dairy raw material content (milk protein content), and water-soluble dietary fiber content as listed in the upper part of Table 2 below.

[0061] Then, sensory evaluations were conducted on each sample obtained, using the same methods and evaluation criteria as described in I above, to assess the texture of the banana pulp, the ripeness of the banana, the powdery off-flavor, and the overall evaluation as an alcoholic beverage.

[0062] The sensory evaluation results (average evaluations of 5 panelists) are shown in the lower part of Table 2 below. From these results, it was found that samples 6-10, which contain isobutyl acetate, isoamyl acetate, and milk components, and also contain a predetermined amount of water-soluble dietary fiber, all showed improved banana pulp and ripe banana characteristics compared to sample 3 of the above-mentioned I, which does not contain water-soluble dietary fiber. Furthermore, powdery off-flavors were further reduced in all samples compared to sample 3, and the overall evaluation was higher for these alcoholic beverages. In particular, sample 6 also showed improved smoothness, and samples 8-10 showed significantly improved banana pulp and ripe banana characteristics, a stronger richness, and a considerable reduction in powdery off-flavors.

[0063] [Table 2]

[0064] <Preparation and Sensory Evaluation of Alcoholic Beverages III> A banana-flavored alcoholic beverage sample (Samples 11-14) without fruit juice was prepared by adding and mixing liquid sugar (fructose-glucose liquid sugar), acidulant (citric acid, etc.), defoaming agent (manufactured by Taiyo Kagaku Co., Ltd.), dairy raw material (food product mainly made from milk, etc.: manufactured by Minami Nippon Dairy Cooperative Co., Ltd.), flavoring containing isobutyl acetate and isoamyl acetate, water-soluble dietary fiber-containing raw material (indigestible glucan-containing raw material (Fit Fiber #80: manufactured by Nippon Shokuhin Kako Co., Ltd.)), and eugenol preparation to vodka, and then adding and mixing carbonated water and purified water to prepare a banana-flavored alcoholic beverage sample (Samples 11-14) with an alcohol content of 4.2 v / v%, a carbon dioxide pressure (with snifting) of 0.15 MPa at 20°C, and the isobutyl acetate content, isoamyl acetate content, dairy raw material content (milk protein content), water-soluble dietary fiber content, and eugenol content as listed in the upper part of Table 3 below.

[0065] Then, sensory evaluations were conducted on each sample obtained, using the same methods and evaluation criteria as described in I above, to assess the texture of the banana pulp, the ripeness of the banana, the powdery off-flavor, and the overall evaluation as an alcoholic beverage.

[0066] The sensory evaluation results (average evaluations of 5 panelists) are shown in the lower part of Table 3 below. From these results, it was found that samples 11-14, which contain isobutyl acetate, isoamyl acetate, and milk components, and also contain predetermined amounts of water-soluble dietary fiber and eugenol, all exhibited improved banana pulp and ripe banana characteristics compared to sample 7 of the above-mentioned II, which does not contain eugenol. Furthermore, all were alcoholic beverages with even less powdery off-flavors than sample 7. In particular, samples 11 and 12 showed a significant improvement in banana pulp and ripe banana characteristics, and a considerable reduction in powdery off-flavors, resulting in a very high overall evaluation. Additionally, sample 11 had a refined sweet aftertaste, and sample 12 had the best balance of flavors.

[0067] [Table 3]

Claims

1. An alcoholic beverage containing vodka or raw material alcohol with an alcohol content of 2 v / v% or more, It contains isoamyl acetate, isobutyl acetate, and milk components. The content of isoamyl acetate and the content of isobutyl acetate are both 1 mg / L or more, and the total content of isoamyl acetate and isobutyl acetate is 5 mg / L or more and 150 mg / L or less. The milk component contains milk protein, and the milk protein content in the alcoholic beverage is 0.05 g / 100 ml or more and 1.5 g / 100 ml or less. The ratio (mass ratio) of the milk protein content to the total content of isoamyl acetate and isobutyl acetate is 100 or more and 500 or less. Alcoholic beverage.

2. The alcoholic beverage according to claim 1, which contains water-soluble dietary fiber, wherein the amount of water-soluble dietary fiber is 0.05 g / 100 ml or more and 10 g / 100 ml or less.

3. An alcoholic beverage according to claim 1 or 2, which contains eugenol, wherein the eugenol content is 0.5 mg / L or more and 30 mg / L or less.

4. An alcoholic beverage according to any one of claims 1 to 3, which is a banana-flavored alcoholic beverage.

5. A method for producing an alcoholic beverage according to Claim 1, The process comprises the steps of: adding isoamyl acetate; adding isobutyl acetate; and adding milk components including milk protein. A method for manufacturing alcoholic beverages.

6. A method for imparting the texture of banana pulp and the taste of ripe banana to an alcoholic beverage, and reducing powdery off-flavors, characterized in that an alcoholic beverage having an alcohol content of 2 v / v% or more, including vodka or raw material alcohol, contains 1 mg / L or more of isoamyl acetate, 1 mg / L or more of isobutyl acetate, and milk components including milk protein, wherein the total content of isoamyl acetate and isobutyl acetate is 5 mg / L or more and 150 mg / L or less, and the content of milk protein in the alcoholic beverage is 0.05 g / 100 ml or more and 1.5 g / 100 ml or less, and the ratio (mass ratio) of the content of milk protein to the total content of isoamyl acetate and isobutyl acetate is 100 or more and 500 or less.

Images