Fruit juice-containing alcoholic beverages

Abstract

To provide an unprecedented fruit juice-containing alcoholic beverage that has a characteristic of refreshing and never getting tired of drinking even though the fruit feeling stands out.SOLUTION: Provided is a fruit juice-containing alcoholic beverage that is characterized by a 4-hepten-1-ol content of 0.001 to 10 μg / L. Preferably a fruit extract is contained. Preferably barrel stored and aged shochu is contained. The alcohol concentration preferably is 3 v / v% or more and less than 7 v / v%. Preferably it has foamability.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fruit juice-containing alcoholic beverage, and more particularly, to a fruit juice-containing alcoholic beverage containing a specific amount of 4-hepten-1-ol. The fruit juice-containing alcoholic beverage of the present invention is a high-quality product that enhances the fruity flavor while being refreshing and not tiresome to drink.

Background Art

[0002] Conventionally, fruit juice-containing alcoholic beverages obtained by adding fruits, fruit juices, sugars, acidulants, flavorings, water, etc. to alcohol raw materials such as liquors and brewing alcohols have been widespread. In particular, various fruit juice-containing alcoholic beverages with an alcohol concentration of about 1 to 9 v / v%, typified by Chu-Hi, have been developed. Generally, fruit juice-containing alcoholic beverages currently distributed on the market are manufactured by mixing various raw materials, filling them into various containers such as cans, bottles, and PET bottles, and then performing heat sterilization treatment.

[0003] Chu-Hi is also a representative example of a "fizzy alcoholic beverage" containing carbon dioxide gas by carbonating an alcoholic beverage. Canned Chu-Hi is generally manufactured by formulating a predetermined amount of raw material alcohol, water, fruit juice, sugars, and food additives, etc., then carbonating to contain carbon dioxide gas, filling and sealing the container, and then performing heat sterilization treatment.

[0004] In recent years, among fruit juice-containing alcoholic beverages, there are products characterized by a "fruity flavor" containing a specific amount of fruit juice, while products with a "dry" liquor quality that leaves no sweetness in the aftertaste have also been launched. In products with a "fruity flavor", the aftertaste may become sweet. There are also不少 consumers who seek a liquor quality that has a certain "fruity flavor" while being refreshing and not tiresome to drink, that is, having characteristics such as a "fruity flavor" and a "dry" that leaves no sweetness in the aftertaste.

[0005] Various techniques have been proposed for imparting a fruity flavor to fruit juice-containing alcoholic beverages. For example, Patent Document 1 describes a method for producing distilled spirits by immersing fresh fruit in alcohol and performing vacuum distillation. Patent Document 2 describes a fruit-flavored alcoholic beverage produced using a flavor-enhanced concentrated fruit juice obtained by mixing aromatic components contained in the fruit pulp with concentrated fruit juice.

[0006] Patent Document 3 describes a method for improving the citrus fruit-derived flavor of an alcoholic beverage by adding alcohol to a composition made by mixing pulp cells of citrus fruits and peel oil obtained from the peel of citrus fruits, and then using an alcohol extract obtained by removing insoluble components after mixing. Patent Document 4 describes a method for producing a fruit juice-containing alcoholic beverage that has zero sugar concentration but a fruity taste by mixing a fruit spirit, which is a spirit containing a distillate obtained by subjecting raw fruits to microwave distillation or continuous distillation using a spinning cone column, with a flavor-enhanced fruit juice that mainly contains whole fruit grinds and / or heat-treated raw fruits.

[0007] On the other hand, various proposals have been made regarding techniques to enhance the drinkability of fruit juice-containing alcoholic beverages. For example, Patent Document 5 describes that by incorporating an acidulant containing 5-55 w / w% phosphoric acid or its salt, an alcoholic beverage with a refreshing and crisp taste can be obtained. Patent Document 6 describes an alcoholic beverage containing γ-decalactone and DL-2-methylbutyrate ethyl, in which the balance between the rich fruit juice flavor and the refreshing taste felt when drinking can be improved by setting the γ-decalactone content and the ratio of γ-decalactone to DL-2-methylbutyrate ethyl within a specific range. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2002-125653 [Patent Document 2] Japanese Patent Publication No. 2009-11246 [Patent Document 3] Japanese Patent Publication No. 2010-252640 [Patent Document 4] Japanese Patent Publication No. 2016-154520 [Patent Document 5] Japanese Patent Publication No. 2007-117063 [Patent Document 6] Japanese Patent Publication No. 2019-97489 [Overview of the project] [Problems that the invention aims to solve]

[0009] However, it is difficult to say that sufficient consideration has been given to fruit juice-containing alcoholic beverages that possess both the characteristics of "fruitiness" and "a dry finish without lingering sweetness." Therefore, the present invention aims to provide a fruit juice-containing alcoholic beverage that is refreshing and easy to drink, while still having a prominent fruitiness, taking into account the problems of the aforementioned prior art. [Means for solving the problem]

[0010] To solve the above-mentioned problems, the inventors conducted extensive research to develop a novel fruit juice-containing alcoholic beverage that is refreshing and easy to drink, while still having a pronounced fruity flavor. As a result, they discovered that by including a specific amount of 4-hepten-1-ol, a fruit juice-containing alcoholic beverage that is refreshing and easy to drink, while still having a pronounced fruity flavor, can be obtained. Furthermore, they discovered that by incorporating fruit extracts, an even higher-quality fruit juice-containing alcoholic beverage that is refreshing and easy to drink, while still having a pronounced fruity flavor, can be obtained. The present invention, provided to solve the above-mentioned problems, is as follows.

[0011] One aspect of the present invention is a fruit juice-containing alcoholic beverage characterized by having a 4-hepten-1-ol content of 0.001 to 10 μg / L.

[0012] This aspect relates to a fruit juice-containing alcoholic beverage. In the fruit juice-containing alcoholic beverage of this aspect, the 4-hepten-1-ol content is within a specific range. With such a configuration, while enhancing the fruity flavor, it becomes a refreshing fruit juice-containing alcoholic beverage that one does not tire of drinking.

[0013] Preferably, the fruit juice-containing alcoholic beverage contains a fruit extract.

[0014] With such a configuration, it becomes a fruit juice-containing alcoholic beverage with an even more enhanced fruity flavor.

[0015] Preferably, the fruit juice-containing alcoholic beverage contains a barrel-aged shochu.

[0016] With such a configuration, the characteristic of being refreshing and not tiring to drink while enhancing the fruity flavor is further enhanced.

[0017] Preferably, the fruit juice-containing alcoholic beverage is spirits.

[0018] The spirits mentioned here refer to spirits as defined in the Liquor Tax Law. Specifically, it refers to liquors other than the following liquors with an extract content of less than twice: sake, synthetic sake, continuous-distilled shochu, single-distilled shochu, mirin, beer, fruit wine, sweet fruit wine, whiskey, brandy, alcohol for raw materials, sparkling wine, and other fermented liquors.

[0019] Preferably, the alcohol concentration of the fruit juice-containing alcoholic beverage is 3 v / v% or more and less than 7 v / v%.

[0020] Preferably, the fruit juice-containing alcoholic beverage has foaming properties.

[0021] Preferably, the gas volume of the fruit juice-containing alcoholic beverage is 1.5 to 3.2.

Effects of the Invention

[0022] According to the present invention, it is possible to provide a juice-containing alcoholic beverage that enhances the fruity flavor while being refreshing and not causing boredom when consumed.

Mode for Carrying Out the Invention

[0023] Hereinafter, embodiments for carrying out the present invention will be specifically described. In this specification, the "alcohol concentration" refers to the concentration of ethyl alcohol (ethanol). That is, when "alcohol" is described in this specification, it refers to ethyl alcohol (ethanol) unless otherwise specified.

[0024] The "juice-containing alcoholic beverage" in the present invention is a beverage containing juice in an alcohol raw material, and is manufactured by mixing water, flavor, saccharides, sweeteners, acidulants and other food additives, and other raw materials as required.

[0025] ​​​​​​​​In a preferred embodiment, the fruit juice-containing alcoholic beverage contains a fruit extract. The fruit extract can be obtained by processing the raw fruit using methods such as solvent extraction. Specific examples of such methods include high-temperature extraction, high-pressure extraction, and supercritical fluid extraction. The form of the raw fruit used may include the fruit itself (whole fruit), the fruit peel, or the fruit pulp. The fruit extract typically contains polyphenols derived from the raw fruit.

[0028] There are no particular restrictions on the types of fruit used as raw materials, and one or more types of fruit may be used. For example, citrus fruits (lemon, grapefruit, lime, orange, Satsuma mandarin, shikwasa (Hirami lemon), mandarin, yuzu, tangerine, tangelo, calamansi, etc.), apples, peaches, plums, melons, strawberries, bananas, grapes, pineapples, mangoes, papayas, passion fruit, guavas, acerola, pears, apricots, lychees, blackcurrants, European pears, plums, etc. can be used.

[0029] The content of fruit extract in the fruit juice-containing alcoholic beverage of the present invention is not particularly limited, but if the fruit extract is in liquid form, it is usually 10 to 1000 mg / L, preferably 50 to 750 mg / L, and more preferably 100 to 500 mg / L. If the content of liquid fruit extract is less than 10 mg / L, the fruitiness may be insufficient. On the other hand, if the content of liquid fruit extract is more than 1000 mg / L, the flavor may become overpowering. Furthermore, if the fruit extract is in solid (dried) form, the concentration is typically 0.03 to 16 mg / L, preferably 0.16 to 12 mg / L, and more preferably 0.3 to 8 mg / L. If the fruit extract (solid) content is less than 0.03 mg / L, the fruitiness may be insufficient. On the other hand, if the fruit extract (solid) content exceeds 16 mg / L, the flavor may become overpowering. By incorporating an appropriate amount of fruit extract, it is possible to obtain a fruit juice-containing alcoholic beverage with a fruity flavor.

[0030] As mentioned above, the "fruit juice-containing alcoholic beverage" in this invention refers to a beverage containing fruit juice as an alcoholic ingredient, manufactured by mixing water, flavorings, sugars, sweeteners, acidulants and other food additives, and other ingredients as needed. Examples include spirits and liqueurs such as chuhai, cocktails, fizzes, and wine coolers. There are no particular limitations on the alcoholic ingredient; for example, brewed alcohol, spirits (rum, vodka, gin, etc.), and liqueurs. , Examples include landen or shochu (continuous distillation shochu, single distillation shochu, etc.), and even brewed alcoholic beverages such as sake, wine, and beer may be used. These alcohol raw materials can be used individually or in combination, but it is preferable to select an alcohol raw material that brings out its flavor.

[0031] In this invention, it is preferable to use barrel-aged shochu containing 4-hepten-1-ol as one of the alcohol raw materials. This allows for a refreshing and easy-to-drink liquor that enhances the fruitiness while retaining the inherent characteristics of barrel-aged shochu. Here, barrel-aged shochu refers to alcohol or shochu (continuous distillation shochu, single distillation shochu, etc.) that has been stored and aged in a wooden container (barrel). There are no particular limitations on the type of wood used for the barrel, the storage period, or the alcohol content during storage; these can be appropriately selected to produce a fruit juice-containing alcoholic beverage with the desired quality.

[0032] The fruit juice-containing alcoholic beverage of the present invention may belong to any category of alcoholic beverage, but it is preferably a "spirit" as defined in the Liquor Tax Act.

[0033] The alcohol concentration of the fruit juice-containing alcoholic beverage of the present invention is preferably 3 v / v% or more and less than 7 v / v%. By setting it within this range, a fruit juice-containing alcoholic beverage with a moderate and not too strong alcohol content can be obtained. In addition, the alcohol concentration can be set to 4 v / v% or more and 6 v / v% or less, 4.5 v / v% or more and 5.5 v / v% or less, etc.

[0034] In a preferred embodiment, the effervescent fruit juice-containing alcoholic beverage is effervescent. In a preferred embodiment, the gas volume of the effervescent fruit juice-containing alcoholic beverage is 1.5 to 3.2. If the gas volume is less than 1.5, the aroma may not develop well, and if it is greater than 3.2, the fruit flavor may not be easily perceived.

[0035] The fruit juice-containing alcoholic beverage of the present invention can be manufactured, for example, by blending a predetermined amount of alcohol raw material, water, fruit juice, sugars, fruit extract, barrel-aged shochu (containing 4-hepten-1-ol), flavorings, etc. When producing canned chu-hi, the beverage can be manufactured by carbonation after blending to incorporate carbon dioxide gas, filling into a container, sealing, and then heat sterilizing.

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0037] In this example, a preferred range for the 4-hepten-1-ol content was investigated. A 1.0 mg / L aqueous solution of 4-hepten-1-ol was prepared. A compound solution was prepared by mixing fructose-glucose liquid sugar, the 4-hepten-1-ol aqueous solution, lemon juice, flavoring, acidulant, and deionized water according to the formulation shown in Table 1.

[0038] [Table 1]

[0039] The following seven formulations were prepared using 4-hepten-1-ol aqueous solutions. The 4-hepten-1-ol content in each formulation is shown in parentheses.

[0040] • Experimental example 1-1: 0.0001 mL (Content: 0.0001 μg / L) Experimental Examples 1-2: 0.001 mL (Content: 0.001 μg / L) • Experimental examples 1-3: 0.01 mL (Content: 0.01 μg / L) Experimental examples 1-4: 0.1 mL (Content: 0.1 μg / L) Experimental Examples 1-5: 1 mL (Content: 1 μg / L) • Experimental examples 1-6: 10 mL (content: 10 μg / L) • Experimental examples 1-7: 100 mL (content: 100 μg / L)

[0041] These mixtures were cooled, carbon dioxide was injected under pressure using a carbonator in a conventional manner and absorbed, then sealed in bottles and heat-sterilized to prepare seven types of fruit juice-containing alcoholic beverages.

[0042] The resulting fruit juice-containing alcoholic beverages (Experimental Examples 1-1 to 1-7) were subjected to sensory evaluation tests by a panel of 10 experts. The evaluation was conducted using the following three-point scale. A: The fruitiness is prominent, and it's refreshing and easy to drink without getting tired of it. B: It has a fruity flavor, yet it's refreshing and never gets tiring to drink. C: Lacks much fruitiness, not refreshing, and becomes tiresome to drink, or has fruitiness but is slightly grassy and becomes tiresome to drink.

[0043] The results are shown in Table 2. Specifically, in Experimental Examples 1-2, 1-3, 1-4, 1-5, and 1-6, where the 4-hepten-1-ol content was 0.001 to 10 μg / L, the drinks received high ratings (Ratings A and B) for being fruity yet refreshing and easy to drink. In particular, Experimental Examples 1-3, 1-4, and 1-5, where the 4-hepten-1-ol content was 0.01 to 1 μg / L, received high ratings (Rating A). On the other hand, in Experimental Example 1-1, where the 4-hepten-1-ol content was 0.0001 μg / L, the drinks were not very fruity, were not refreshing, and were easy to get tired of drinking (Rating C). In Experimental Example 1-7, where the 4-hepten-1-ol content was 100 μg / L, the drinks were fruity but slightly grassy and were easy to get tired of drinking (Rating C).

[0044] [Table 2] [Examples]

[0045] In this example, we investigated the preferred range of fruit extract content. A mixture was prepared by mixing 60 v / v% brewing alcohol, 4-hepten-1-ol aqueous solution (concentration: 1.0 mg / L), fructose-glucose liquid sugar, lemon juice, lemon fruit extract, flavoring, acidulant, and deionized water to achieve the formulation shown in Table 3. For the lemon fruit extract, lemon fruit was extracted with 60% ethanol, and the liquid portion after centrifugation was used (the same applies hereafter).

[0046] [Table 3]

[0047] The following seven formulations contained the following amounts of liquid lemon fruit extract. The lemon fruit extract content (liquid and solid (dried)) in each formulation is shown in parentheses. The solid lemon fruit extract content was calculated based on the dry weight of the liquid lemon fruit extract.

[0048] • Experimental example 2-1: 1 mg (Content: 1 mg / L (liquid), 0.016 mg / L (solid)) • Experimental example 2-2: 10 mg (Content: 10 mg / L (liquid), 0.16 mg / L (solid)) • Experimental examples 2-3: 100 mg (Content: 100 mg / L (liquid), 1.6 mg / L (solid)) • Experimental examples 2-4: 500 mg (Content: 500 mg / L (liquid), 7.9 mg / L (solid)) • Experimental example 2-5: 750 mg (Content: 750 mg / L (liquid), 11.9 mg / L (solid)) • Experimental example 2-6: 1000 mg (Content: 1000 mg / L (liquid), 15.8 mg / L (solid)) • Experimental example 2-7: 1250 mg (Content: 1250 mg / L (liquid), 19.8 mg / L (solid))

[0049] These mixtures were cooled, carbon dioxide was injected under pressure using a carbonator in a conventional manner and absorbed, then sealed in bottles and heat-sterilized to prepare seven types of fruit juice-containing alcoholic beverages.

[0050] The resulting fruit juice-containing alcoholic beverages (Experimental Examples 2-1 to 2-7) were subjected to sensory evaluation tests by 10 expert panelists. The evaluation focused on two characteristics of each fruit juice-containing alcoholic beverage: "having a fruity taste" and "being refreshing and easy to drink," and was conducted on a three-point scale (Excellent, Good, Fair).

[0051] The results are shown in Table 4. Specifically, in Experimental Examples 2-2, 2-3, 2-4, 2-5, and 2-6, where the lemon fruit extract content (liquid) was 10-1000 mg / L, the drinks received high ratings for being fruity yet refreshing and easy to drink without becoming tiresome (Rating: Excellent, Good). In particular, Experimental Examples 2-3 and 2-4, where the lemon fruit extract content (liquid) was 100-500 mg / L, received high ratings (Rating: Excellent).

[0052] [Table 4] [Examples]

[0053] In this example, we investigated a suitable range for alcohol concentration. A mixture was prepared by mixing 60 v / v% brewing alcohol, barrel-aged shochu, fructose-glucose liquid sugar, lemon juice, lemon fruit extract (liquid), flavoring, acidulant, and deionized water to achieve the proportions shown in Table 5.

[0054] [Table 5]

[0055] The following six formulations were prepared using 60 v / v% brewing alcohol. The alcohol concentration (v / v%) in each formulation is shown in parentheses.

[0056] Experimental Example 3-1: 15 mL (Alcohol concentration: 1 v / v%) Experimental Example 3-2: 48 mL (Alcohol concentration: 3 v / v%) • Experimental example 3-3: 81 mL (alcohol concentration: 5 v / v%) • Experimental example 3-4: 98 mL (alcohol concentration: 6 v / v%) • Experimental examples 3-5: 117 mL (alcohol concentration: 7 v / v%) • Experimental examples 3-6: 165 mL (alcohol concentration: 10 v / v%)

[0057] These mixtures were cooled, and carbon dioxide was injected using a conventional carbonator to allow absorption. After sealing in bottles, the mixtures were heat-sterilized to prepare six types of fruit juice-containing alcoholic beverages. The 4-hepten-1-ol content of all fruit juice-containing alcoholic beverages was 0.1 μg / L. The 4-hepten-1-ol was derived from barrel-aged shochu.

[0058] The resulting fruit juice-containing alcoholic beverages (Experimental Examples 3-1 to 3-6) were subjected to sensory evaluation tests by a panel of 10 expert panelists. The evaluation was conducted using the same three-level scale (Excellent, Good, Fair) as in Example 2.

[0059] The results are shown in Table 6. Specifically, in Experiments 3-2, 3-3, and 3-4, where the alcohol concentration was 3-6 v / v%, the drinks received high ratings for being fruity yet refreshing and easy to drink without becoming tiresome (Rating: Excellent, Good). In particular, Experiment 3-3, with an alcohol concentration of 5 v / v%, received a high rating (Rating: Excellent).

[0060] [Table 6] [Examples]

[0061] In this example, a lemon chu-hi (a type of Japanese alcoholic beverage) with an alcohol concentration of 3 v / v% was prepared and evaluated. As shown in Table 7, 60 v / v% brewed alcohol, barrel-aged shochu, fructose-glucose liquid sugar, lemon juice, lemon fruit extract, flavoring, acidulant, and deionized water were mixed to prepare a blend. These blends were cooled, and carbon dioxide was injected and absorbed using a conventional method with a carbonator. After sealing in bottles, the mixtures were heat-sterilized to prepare two types of fruit juice-containing alcoholic beverages (alcohol concentration 3 v / v%). In Experimental Example 4-1, barrel-aged shochu and lemon fruit extract were blended. The 4-hepten-1-ol content of Experimental Example 4-1 was 0.01 μg / L. In Experimental Example 4-2, barrel-aged shochu and lemon fruit extract were not blended. The 4-hepten-1-ol content of Experimental Example 4-2 was zero.

[0062] [Table 7]

[0063] A sensory evaluation test was conducted on the fruit juice-containing alcoholic beverage (alcohol concentration 3v / v%) obtained by a panel of 10 experts. As a result, the fruit juice-containing alcoholic beverage of Experiment 4-1 was evaluated as having a sufficient lemon-like fruitiness while being refreshing and easy to drink, compared to Experiment 4-2. [Examples]

[0064] In this example, lemon chuhai with alcohol concentrations of 5 v / v% and 6 v / v% was prepared and evaluated. The alcohol concentration was adjusted by changing only the amount of 60v / v% brewing alcohol in Table 7, and the rest of the procedure was the same as in Example 4 to produce the following four types of fruit juice-containing alcoholic beverages.

[0065] Experiment Example 5-1: A blend of 5v / v% alcohol-concentrated barrel-aged shochu and lemon fruit extract. Experiment Example 5-2: Alcohol concentration 5v / v%, barrel-aged shochu and no lemon fruit extract added. Experiment Example 5-3: A blend of shochu (Japanese distilled spirit) with an alcohol concentration of 6v / v%, aged in barrels, and lemon fruit extract. Experiment Example 5-4: Alcohol concentration 6v / v%, barrel-aged shochu and no lemon fruit extract added. The 4-hepten-1-ol content in Experimental Examples 5-1 and 5-3 was 0.1 μg / L. The 4-hepten-1-ol content in Experimental Examples 5-2 and 5-4 was zero.

[0066] A sensory evaluation test was conducted by 10 expert panelists on the fruit juice-containing alcoholic beverages obtained (alcohol content 5v / v% and 6v / v%). As a result, the fruit juice-containing alcoholic beverage of Experiment 5-1 was evaluated as having a sufficient lemon-like fruitiness while being refreshing and not becoming tiresome to drink, compared to Experiment 5-2. Similarly, the fruit juice-containing alcoholic beverage of Experiment 5-3 was evaluated as having a sufficient lemon-like fruitiness while being refreshing and not becoming tiresome to drink, compared to Experiment 5-4. [Examples]

[0067] In this example, a yuzu chuhai (a type of Japanese alcoholic beverage) with an alcohol concentration of 5 v / v% was prepared and evaluated. A mixture was prepared by mixing 60 v / v% brewed alcohol, barrel-aged shochu, fructose-glucose liquid sugar, yuzu juice, yuzu fruit extract, flavoring, acidulant, and deionized water to the proportions shown in Table 8. For the yuzu fruit extract, yuzu fruit was extracted with 60% ethanol, and the liquid portion after centrifugation was used. The dry weight of 0.3 g of liquid yuzu fruit extract was 0.0032 g. These mixtures were cooled, and carbon dioxide was injected and absorbed using a conventional method with a carbonator. After sealing in bottles, the mixtures were heat-sterilized to prepare two types of fruit juice-containing alcoholic beverages (alcohol concentration 5 v / v%). In Experimental Example 6-1, barrel-aged shochu and yuzu fruit extract were blended. The 4-hepten-1-ol content of Experimental Example 6-1 was 0.5 μg / L. In Experimental Example 6-2, barrel-aged shochu and yuzu fruit extract were not blended. The 4-hepten-1-ol content of Experimental Example 6-2 was zero.

[0068] [Table 8]

[0069] A sensory evaluation test was conducted on the resulting fruit juice-containing alcoholic beverage (alcohol content 5v / v%) by a panel of 10 experts. The results showed that the fruit juice-containing alcoholic beverage of Experiment 6-1 was evaluated as having a sufficient yuzu-like fruitiness while being refreshing and easy to drink, compared to Experiment 6-2. [Examples]

[0070] In this example, a grape-flavored chuhai (a type of Japanese alcoholic beverage) with an alcohol concentration of 5 v / v% was prepared and evaluated. A mixture was prepared by mixing 60 v / v% brewing alcohol, barrel-aged shochu, fructose-glucose liquid sugar, grape juice, grape fruit extract, flavoring, acidulant, and deionized water to the proportions shown in Table 9. For the grape fruit extract, grapes were extracted with 60% ethanol, and the liquid portion after centrifugation was used. The dry weight of 0.4 g of liquid grape fruit extract was 0.0013 g. These mixtures were cooled, and carbon dioxide was injected and absorbed using a conventional method with a carbonator. After sealing in bottles, the mixtures were heat-sterilized to prepare two types of fruit juice-containing alcoholic beverages (alcohol concentration 5 v / v%). In Experimental Example 7-1, barrel-aged shochu and grape fruit extract were blended. The 4-hepten-1-ol content of Experimental Example 7-1 was 1 μg / L. In Experimental Example 7-2, barrel-aged shochu and grape fruit extract were not blended. The 4-hepten-1-ol content of Experimental Example 7-2 was zero.

[0071] [Table 9]

[0072] A sensory evaluation test was conducted on the resulting fruit juice-containing alcoholic beverage (alcohol content 5v / v%) by a panel of 10 experts. The results showed that the fruit juice-containing alcoholic beverage of Experiment 7-1 was evaluated as having a sufficient grape-like fruitiness while being refreshing and easy to drink, compared to Experiment 7-2.

Claims

1. The fruit juice content is 5-10 g / L. It's a chuhai, The 4-hepten-1-ol content is 0.001 to 10 μg / L. A fruit juice-containing alcoholic beverage characterized by containing fruit extracts.

2. The fruit juice content is 5 to 10 g / L, It's a chuhai, The 4-hepten-1-ol content is 0.001 to 10 μg / L. An alcoholic beverage containing fruit juice, characterized by an alcohol concentration of 3 v / v% or more and less than 7 v / v%.

3. The fruit juice-containing alcoholic beverage according to claim 2, characterized in that the alcohol concentration is 4 v / v% or more and 6 v / v% or less.

4. The fruit juice-containing alcoholic beverage according to claim 2 or 3, characterized by containing fruit extract.

5. An alcoholic beverage containing fruit juice according to any one of claims 1 to 4, characterized in that it contains barrel-aged shochu.

6. An alcoholic beverage containing fruit juice according to any one of claims 1 to 5, characterized in that it is a spirit.

7. An alcoholic beverage containing fruit juice according to any one of claims 1 to 6, characterized by having effervescence.

8. An alcoholic beverage containing fruit juice according to any one of claims 1 to 7, characterized in that the gas volume is 1.5 to 3.2.

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