Eriocitrin and fruit juice protein beverage

Abstract

To provide a new technique for enhancing the richness of flavor of fruit juice in a beverage with a low fruit juice content.SOLUTION: In the present invention, the content of eriocitrin in a beverage with a low fruit juice content is regulated within a specific range.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beverage containing eriocitrin and fruit juice, and related methods.

Background Art

[0002] Alcoholic beverages containing fruit juice such as chu-hi are widely accepted by consumers because they can enjoy the taste peculiar to fruits. And, due to various reasons such as cost and taste, there is a need to reduce the fruit juice content, and technologies for dealing with the resulting problems have also been developed.

[0003] For example, technologies for improving richness and flavor in beverages with a low fruit juice content include citrus-flavored canned carbonated alcoholic beverages containing malic acid and limonene in specific contents and ratios (Patent Document 1), low fruit juice-containing beverages containing a specific amount of borneol and decanal (Patent Document 2), and the like.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] In beverages with a low fruit juice content, the richness of the taste caused by the fruit juice (hereinafter, also referred to as "richness of the fruit juice taste") is insufficient. An object of the present invention is to provide a new technology for improving the richness of the fruit juice taste in beverages with a low fruit juice content.

Means for Solving the Problems

[0006] As a result of diligent research, the inventors have found that by setting the eriocitrin content within a specific range in beverages with a low fruit juice content, it is possible to improve the richness of the fruit juice flavor.

[0007] The present invention relates to, but is not limited to, the following. 1. A beverage having a fruit juice content of 0.1 to 11.0 w / w% (converted to fruit juice percentage), an eriocitrin content of 6 to 25 ppm, and an alcohol content of 15.0 v / v% or less. 2. The beverage according to claim 1, wherein the fruit juice contains citrus fruit juice. 3. A beverage as described in 1 or 2, having an alcohol content of 1.0 to 15.0 v / v%. 4. A beverage containing carbonation, as described in any one of items 1 to 3. 5. Alcohol containing freeze-dried and crushed fruits and / or vegetables, 1- 4 A beverage as described in any one of the items. 6. A method for improving the richness of the fruit juice flavor in a beverage in which the fruit juice content is 0.1 to 11.0 w / w% when converted to fruit juice percentage and the alcohol content is 15.0 v / v% or less, the method comprising the step of mixing raw materials so that the beverage contains 6 to 25 ppm of eriocitrin. 7. The above step of mixing the raw materials, A process of obtaining a frozen product by freezing one or more fruits and / or vegetables; A step of finely grinding the frozen material to obtain a frozen pulverized material; The process of obtaining macerated alcohol by immersing the finely ground material, either as is or after thawing it into a paste, in an alcohol-containing liquid; and The process of mixing the macerated liquor with other ingredients; The method according to 6, wherein the beverage contains the macerated alcohol. [Effects of the Invention]

[0008] This invention can improve the richness of the fruit juice flavor in beverages with a low fruit juice content. In this specification, the term "richness of fruit juice flavor" as used in reference to beverages refers to the satisfying taste derived from the fruit juice when drinking a beverage, and the lingering aftertaste of the fruit juice in the mouth. [Modes for carrying out the invention]

[0009] The beverage and related methods of the present invention are described below. Unless otherwise specified, "ppm" as used herein refers to ppm in weight / volume (w / v), which is synonymous with "mg / L".

[0010] (fruit juice) The fruit juice content in the beverage of the present invention is relatively low, equivalent to 0.1 to 11.0 w / w%, preferably 0.1 to 9.0 w / w% or 1.0 to 9.0 w / w%, and more preferably 0.1 to 4.0 w / w% or 1.0 to 4.0 w / w% when converted to a fruit juice percentage. A low fruit juice content allows for a beverage with a clean aftertaste. It also has advantages in terms of production costs. Furthermore, it reduces variations in the flavor of the fruit juice from product to product, resulting in the production of stable quality.

[0011] The fruit juice used in this invention may be either straight juice, which is obtained by squeezing fruit, or concentrated juice, which is obtained by concentrating fruit. Clear juice or cloudy juice may also be used. Whole fruit juice, which is obtained by crushing the entire fruit including the outer skin and removing only particularly coarse solids such as seeds, fruit puree obtained by straining the fruit, or juice obtained by crushing or extracting the pulp of dried fruit may also be used.

[0012] The types of fruit juices are not particularly limited, but examples include citrus fruits (orange, Satsuma mandarin, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, sudachi, hassaku, ponkan, shikwasa, kabosu, etc.), pome fruits (apple, pear, etc.), drupes (peach, plum, apricot, Japanese apricot, cherry, etc.), berries (grape, blackcurrant, blueberry, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, lychee, etc.), and fruit-like vegetables (strawberry, melon, watermelon, etc.). Citrus juices are preferred, and examples include orange, Satsuma mandarin, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, sudachi, hassaku, ponkan, shikwasa, and kabosu. Preferred citrus juices include orange, lemon, grapefruit, and lime. These juices may be used individually or in combination of two or more.

[0013] In this invention, the "fruit juice content" in a beverage is calculated using the following conversion formula based on the amount of fruit juice (g) added to 100ml of the beverage. When calculating the concentration ratio, the JAS standard shall be followed, and the refractometer readings for sugars such as sugars and honey added to the fruit juice shall be excluded.

[0014] Fruit juice content (w / w%) = <Amount of fruit juice (g)> × <Concentration ratio> / 100 mL / <Density of beverage> × 100 (Eriocitrin) In the present invention, eriocitrin can improve the richness of the fruit juice flavor in beverages with a low fruit juice content.

[0015] Eriocitrin is a compound that has a structure in which a disaccharide (rutinose) is bonded to the flavanone eriodictyol. The eriocitrin content in the beverage of the present invention is 6 to 25 ppm, preferably 8.0 to 20 ppm, and more preferably 8.5 to 15 ppm. Another preferred example of the eriocitrin content is 8.0 to 25 ppm, or 8.5 to 25 ppm.

[0016] Incidentally, the content of eriocitrin may be measured by any known method such as GC-MS, GC, or HPLC method. Typical analysis conditions for HPLC are shown below.

[0017] <HPLC Analysis Conditions> The beverage to be used as a sample is subjected to high performance liquid chromatography (HPLC) under the following conditions. The analysis conditions for HPLC are as follows. Measuring instrument: Prominence (Shimadzu Corporation) Detector: SPD-M20A (Shimadzu Corporation) Column: TSKgel ODS-80Ts QA 150×4.6 mm, particle size 5 μm (Tosoh Corporation) Column temperature: 40°C Detection wavelength: 280 nm Mobile phase: Solution A Ultra-pure water: Acetonitrile: Trifluoroacetic acid = 95:5:0.05 Solution B Ultra-pure water: Acetonitrile: Trifluoroacetic acid = 5:95:0.05 Liquid delivery conditions:

[0018]

Table 1

[0019] Injection volume: 5 μL (Alcohol) The beverage of the present invention may or may not contain alcohol. However, the alcohol content of the beverage is 15.0 v / v% or less, preferably 1.0 to 15.0 v / v%, more preferably 1.0 to 13.0 v / v%, and still more preferably 1.0 to 10.0 v / v%. The term "alcohol" described in this specification means ethanol unless otherwise specified.

[0020] In this specification, the alcohol content of a beverage can be measured by any known method, but for example, it can be measured by a vibrating densimeter. Specifically, a sample is prepared by removing carbon dioxide from the beverage as needed by filtration or ultrasound, and the sample is then steam-distilled. The density of the resulting distillate at 15°C is measured, and the alcohol content can be calculated by converting it using "Table 2 Conversion Table of Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C)," which is an appendix to the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0021] If the alcohol content is low, other analytical methods such as gas chromatography may be used instead of the method described above. When the beverage of the present invention contains alcohol, the alcohol may be incorporated into the beverage by any means, but typically, the beverage contains alcohol as an alcohol raw material. The alcohol raw material is not particularly limited, but examples include spirits (rum, vodka, gin, tequila, etc.), liqueurs, whiskey, brandy, or shochu, and may also be brewed alcoholic beverages such as beer. Preferably, the alcohol raw material is whiskey, brandy, or neutral spirits. These alcohol raw materials can be used individually or in combination.

[0022] When the present invention relates to an alcoholic beverage, that is, a beverage containing alcohol, the type is not particularly limited, but is preferably a chuhai (in relation to the present invention, meaning an alcoholic carbonated beverage made by diluting distilled spirits with another beverage such as water, juice, or tea), a cocktail (in relation to the present invention, meaning a beverage containing spirits or liqueurs, acidic fruit juice such as citrus fruits, a sweetener, and carbonation if necessary), or a sour (in relation to the present invention, meaning a beverage containing spirits, acidic fruit juice such as citrus fruits, a sweetener, and carbonation).

[0023] Even when the present invention refers to a non-alcoholic beverage, that is, a beverage that does not contain alcohol, the type is not particularly limited, but an example is an alcohol-flavored beverage that has a taste similar to an alcoholic beverage. Examples of alcohol-flavored beverages include, but are not limited to, beer-flavored beverages, chuhai-flavored beverages, non-alcoholic cocktails, sour-flavored beverages, wine-flavored beverages, and sake-flavored beverages. To explain in more detail using chuhai-flavored beverages, non-alcoholic cocktails, and sour-flavored beverages as examples, these beverages refer to beverages that, while being non-alcoholic, achieve a taste similar to the chuhai, cocktail, and sour that served as their model.

[0024] It should be noted that the non-alcoholic beverages of the present invention do not exclude beverages containing extremely small amounts of alcohol that are undetectable. Preferably, the alcohol content of the non-alcoholic beverages of the present invention is 0.00 v / v%. To clarify, "0.00 v / v%" includes values ​​such as 0.001 v / v% which round to 0.00 v / v%.

[0025] (Carbon dioxide) The beverage of the present invention may contain carbon dioxide. Carbon dioxide can be added to the beverage by methods commonly known to those skilled in the art, for example, but not limited to these, by dissolving carbon dioxide in the beverage under pressure, mixing carbon dioxide and the beverage in a pipe using a mixer such as a carbonator from Zuhenhagen, or by spraying the beverage into a tank filled with carbon dioxide to allow the beverage to absorb the carbon dioxide, or by mixing the beverage with carbonated water. The carbon dioxide pressure is adjusted using these means as appropriate.

[0026] If the beverage of the present invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 4.5 kgf / cm². 2 , more preferably 0.8~2.8 kgf / cm² 2In this invention, the carbon dioxide pressure can be measured using the GVA-500A gas volume measuring device manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and after degassing (snifting) and shaking the air inside the container using the gas volume measuring device, the carbon dioxide pressure is measured. In this specification, unless otherwise specified, carbon dioxide pressure refers to the carbon dioxide pressure at 20°C.

[0027] (Freeze-dried and crushed brewed alcohol) The beverage of the present invention may contain alcohol in which freeze-dried and crushed fruits and / or vegetables have been steeped. The amount is not limited, but for example, it may be 0.1 v / v% or more, or 0.1 to 1 v / v%.

[0028] Freeze-dried and macerated alcohol can be a source of eriocitrin if it uses fruits or vegetables containing eriocitrin, such as lemons, as raw materials. Freeze-dried and pulverized fruit and / or vegetable maceration liquor refers to a maceration liquor obtained by freezing one or more fruits and / or vegetables to obtain a frozen product, pulverizing the frozen product to obtain a freeze-pulverized product, and immersing the finely pulverized product, either as is or after thawing it into a paste, in an alcohol-containing liquid.

[0029] The fruits used to produce the freeze-dried and macerated liquor are not limited to those mentioned above, but include, for example, citrus fruits (oranges, Satsuma mandarins, grapefruits, lemons, limes, yuzu, iyokan, natsumikan, sudachi, hassaku, ponkan, shikwasa, kabosu, etc.), pome fruits (apples, pears, etc.), drupes (peaches, plums, apricots, Japanese apricots, cherries, etc.), berries (grapes, blackcurrants, blueberries, etc.), tropical and subtropical fruits (pineapple, Examples of fruits include guava, banana, mango, lychee, etc., and fruit-like vegetables (strawberry, melon, watermelon, etc.), preferably selected from citrus fruits, more preferably selected from the group consisting of orange, Satsuma mandarin, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, sudachi, hassaku, ponkan, shikwasa, and kabosu, and more preferably selected from the group consisting of orange, lemon, grapefruit, and lime. These fruits may be used individually or in combination of two or more.

[0030] The vegetables used to produce the freeze-dried and macerated liquor include, except in special cases, leafy and stem vegetables, fruit vegetables (excluding those treated as fruits in the market), flowering vegetables, root vegetables, as well as legumes and edible plant seeds, and also include perilla, ginger, chili peppers, herbs (e.g., mint, lemongrass, coriander, Italian parsley, rosemary), and wasabi. Preferred vegetables include tomatoes, celery, carrots, parsley, spinach, watercress, bell peppers, lettuce, cabbage, beets, ginger varieties (ginger, leaf ginger), and perilla (green perilla, red perilla).

[0031] In the following, while fruit may be used as an example to explain freeze-dried, crushed, and macerated alcoholic beverages, such explanations also apply to vegetables, except in special cases. Furthermore, in this specification, when "fruit" or "vegetable" is used in reference to raw materials, it refers to the whole raw fruit or vegetable, including sap and solids, except in special cases, and is distinguished from "fruit juice" or "vegetable juice." When the terms "fruit juice" or "vegetable juice" are used, it refers to the sap of fruit or vegetable obtained in advance through processes such as pressing, except in special cases, and does not include the sap of fruit and / or vegetable that is included in the final product as a result of using the whole fruit and / or vegetable as a raw material.

[0032] In the freezing process, the raw fruits and / or vegetables are frozen and solidified. The freezing machine and freezing method used are not limited, and any of the following may be used: air freezing, air blast freezing, contact freezing, brine freezing, or freezing using liquid nitrogen. The preferred freezing method is freezing using liquid nitrogen. The temperature of liquid nitrogen is -196°C. The freezing temperature is preferably below the embrittlement temperature of the raw fruits and vegetables used. In this specification, "embrittlement temperature" means the temperature at which the object rapidly becomes embrittle (brittle and easily broken) at low temperatures. The embrittlement temperature can be determined by applying conventional methods used with polymers, etc.

[0033] The size of fruits and vegetables to be subjected to the freezing process is not limited as long as they can be placed in the freezer. However, in order to freeze them as quickly as possible, it may be more appropriate to cut them into smaller pieces, while in order to freeze them with as little damage as possible and without exposure to air, it may be more appropriate not to cut them too much. Fruits and vegetables can be subjected to the freezing process as a whole, including the peel and seeds, or they can be subjected to the freezing process after removing inedible parts or parts containing undesirable components. Such removal can also be done after the freezing process. After the freezing process, frozen fruits or vegetables can be obtained.

[0034] In the fine grinding step, the frozen material is finely ground. The grinder and grinding method used in this step are not limited. Fine grinding is preferably carried out at a low temperature, preferably under freezing conditions using liquid nitrogen, so as to maintain the solidified state of the frozen material. The temperature of liquid nitrogen is -196°C. The degree of fine grinding is not particularly limited, but it is carried out until the average particle size of the resulting finely ground material is preferably about 1 μm to about 1000 μm, more preferably about 1 μm to about 200 μm, and more preferably about 1 μm to about 100 μm. In this specification, the average particle size refers to the median diameter (the particle size corresponding to 50% of the distribution curve on the sieve; also called the mid-size or 50% particle size). After the fine grinding step, frozen finely ground fruit and / or vegetable material can be obtained.

[0035] The obtained frozen pulverized material is then subjected to an immersion process. Specifically, the frozen pulverized material is immersed in an alcohol-containing solution. The frozen pulverized material may be subjected to the immersion process as is, or it may be thawed and made into a paste before being subjected to the immersion process. The temperature of the immersion process is not particularly limited as long as heat is not applied. The immersion period is also not limited, but is typically about half a day to several months, or about one day to about three days, and may be several months.

[0036] An alcohol-containing liquid means a liquid containing ethanol that is potable or can be used in food production, and may contain water. Typically, an alcohol-containing liquid is a mixture of ethanol and water, and may include the distilled spirits and fermented alcoholic beverages mentioned above. In this process, the alcohol-containing liquid is preferably a distilled spirit, including those exemplified above. The alcohol content of the alcohol-containing liquid used in this process is preferably about 15.0 v / v% to about 100.0 v / v%, and preferably about 25.0 v / v% to about 60.0 v / v%.

[0037] The immersion ratio is not limited, but typically it is about 1g to 500g, 5g to 300g, or 10g to 200g of the freeze-dried pulverized material per liter of alcohol-containing liquid. After the immersion process, a freeze-dried and macerated liquor is obtained. The macerated liquor may be used as is, or it may be used after removing solid matter through filtration.

[0038] For the production of the beverage of the present invention, the freeze-dried, pulverized, and macerated alcohol can be mixed with other materials. (Other ingredients) In addition to the effects of the present invention, the beverage may also contain additives commonly used in beverages, such as flavorings, vitamins, colorants, antioxidants, preservatives, seasonings, extracts, pH adjusters, citric acid, quality stabilizers, etc., as long as they do not impair the effects of the present invention.

[0039] In one embodiment, the beverage of the present invention does not contain high-intensity sweeteners. Therefore, the beverage of the present invention in this embodiment can have a natural taste. Here, the absence of high-intensity sweeteners does not exclude the presence of trace amounts of high-intensity sweeteners. Specifically, the absence of high-intensity sweeteners in the beverage includes the fact that the amount of high-intensity sweeteners is approximately below the detection limit in analytical methods such as HPLC, for example, less than 0.5 ppm.

[0040] As used herein, the term "high-intensity sweetener" refers to natural and synthetic sweeteners that have a stronger sweetness than sucrose (for example, several to several hundred times sweeter than sucrose). Examples of such high-intensity sweeteners include peptide sweeteners, such as aspartame and alitame; glycoside sweeteners, such as stevia sweeteners (containing stevia extract, enzyme-treated stevia obtained by enzymatically treating stevia to add glucose, and rebaudioside A, which has the best sweetness among the sweet components of stevia), licorice extract, etc.; sucrose derivatives, such as sucralose; and synthetic sweeteners, such as acesulfame K and saccharin.

[0041] (Packaged beverages) The beverage of the present invention can be provided in a containerized form. Container forms include, but are not limited to, metal containers such as cans, PET bottles, paper cartons, glass bottles, and pouches. For example, a sterilized containerized product can be produced by a method of heat sterilization, such as retort sterilization, after filling the beverage of the present invention into a container, or by a method of sterilizing the beverage and then filling it into a container.

[0042] (method) In another aspect, the present invention is a method for producing a beverage having a fruit juice content of 0.1 to 11.0 w / w% when converted to fruit juice percentage, and an alcohol content of 15.0 v / v% or less. The method includes a step of mixing raw materials so that the beverage contains 6 to 25 ppm of eriocitrin. The raw materials include eriocitrin or materials containing eriocitrin (fruit juice, flavorings, etc.) and other raw materials such as water. The other raw materials are obvious from the above description of the beverage. Since this method can improve the richness of the fruit juice flavor in the beverage, in another aspect, it is also a method for improving the richness of the fruit juice flavor in the beverage.

[0043] The method for adjusting the eriocitrin content, fruit juice content, alcohol content, etc., in the beverage is self-evident from the above description of the beverage. Furthermore, the preferred ranges for the content of the above components are as described above for the beverage. In addition, specific examples and amounts of other additional components are also as described above for the beverage.

[0044] For example, if the beverage contains a liquor made from freeze-dried and crushed fruits and / or vegetables, the step of mixing the raw materials is: A process of obtaining a frozen product by freezing one or more fruits and / or vegetables; A step of finely grinding the frozen material to obtain a frozen pulverized material; The process of obtaining macerated alcohol by immersing the finely ground material, either as is or after thawing it into a paste, in an alcohol-containing liquid; and The process of mixing the macerated liquor with other ingredients; It may include.

[0045] (Numerical range) For clarity, numerical ranges in this specification include their endpoints, i.e., lower and upper limits. For example, a range represented by "1 to 2" includes 1 and 2. [Examples]

[0046] The present invention will be described below based on test examples, but the present invention is not limited to these examples. It's not that. (Test Example 1) Effects of eriocitrin in fruit juice-containing beverages The effect of eriocitrin on the depth of flavor of fruit juices in beverages with varying fruit juice content was investigated.

[0047] Specifically, water, raw material alcohol, and clear lemon juice (concentration ratio: 7.0) were mixed, and carbon dioxide was dissolved to prepare several control beverages with an eriocitrin content of 5 ppm or less. In this process, to ensure that differences in acidity did not affect the taste, the total acidity of all control beverages in terms of citric acid was adjusted to 0.57 g / 100 ml using citric acid. Next, samples of these control beverages were taken, and eriocitrin was dissolved in them at various concentrations to prepare sample beverages. The alcohol content of all these beverages was 7 v / v%. The fruit juice content (in terms of fruit juice percentage, simply shown as "Fruit Juice (%)" in the table) and eriocitrin content of these beverages are shown in the table below.

[0048] Next, a sensory evaluation was conducted on the obtained beverages. The sensory evaluation was carried out using the following method. Four expert panelists tasted each sample beverage and evaluated the degree of improvement in the richness of the fruit juice flavor (hereinafter sometimes simply referred to as "richness of flavor") of each sample beverage compared to a control beverage with the same fruit juice content, according to the following criteria. The average score was then calculated.

[0049] 6 points: Strongly feel an improvement in flavor depth, 5 points: Feel an improvement in flavor depth, 4 points: Slightly feel an improvement in flavor depth, 3 points: Do not feel much improvement in flavor depth, 2 points: Do not feel any improvement in flavor depth at all, 1 point: Do not feel any improvement in flavor depth at all.

[0050] Next, evaluations were given as follows, based on the average score. +++: Average score of 5 points or higher ++: Average score is between 4 and 5 points. +: Average score between 3 and 4 points ±: Average score of 2 points or more but less than 3 points -: Average score of 1 or more but less than 2 points To minimize individual differences in evaluation, the expert panel established a common understanding of the relationship between each score and the degree of thickness improvement before conducting the evaluation test. The results are shown in the table below.

[0051] [Table 2]

[0052] When the fruit juice and eriocitrin content were within a specific range, favorable results were obtained. (Test Example 2) Effect of fruit juice type Control and sample beverages were prepared according to Test Example 1, except that cloudy lemon juice (concentration ratio: 8.2 times) was used instead of clear lemon juice. The juice content (calculated as juice percentage) of these beverages was 3 w / w%, and the alcohol content was 3 v / v%. The eriocitrin content of these beverages is shown in the table below.

[0053] Next, the obtained sample beverages were subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in the table below.

[0054] [Table 3]

[0055] A similar trend to that observed in Test Example 1 was seen.

Claims

1. A beverage having a fruit juice content of 0.1 to 4.0 w / w% when converted to fruit juice percentage, an eriocitrin content of 6 to 25 ppm, an alcohol content of 1.0 to 15.0 v / v%, and wherein the fruit juice contains citrus fruit juice.

2. A beverage according to claim 1, which contains carbonation.

3. A beverage according to any one of claims 1 to 2, comprising a liquor in which freeze-dried and / or pulverized fruits and / or vegetables have been steeped.

4. A method for improving the depth of flavor of fruit juice in a beverage in which the fruit juice content is 0.1 to 4.0 w / w% when converted to fruit juice percentage, and the alcohol content is 1.0 to 15.0 v / v% or less, comprising the step of mixing raw materials so that the beverage contains 6 to 25 ppm of eriocitrin, and wherein the fruit juice contains citrus fruit juice.

5. The above step of mixing the raw materials is A process of obtaining a frozen product by freezing one or more fruits and / or vegetables; A step of finely grinding the frozen material to obtain a frozen pulverized material; The process of obtaining macerated alcohol by immersing the finely ground material, either as is or after thawing it into a paste, in an alcohol-containing liquid; and The process of mixing the macerated liquor with other ingredients; The method according to claim 4, wherein the beverage includes the macerated alcohol.

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