JP2020089277A - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor - Google Patents

Abstract

To provide an alcoholic beverage in which roundness and body feeling are enhanced, a method for producing alcoholic beverage, and a method for improving flavor.SOLUTION: The alcoholic beverage according to the present invention is an alcoholic beverage containing jam-immersed liquor, and the total content of furfural and furfuryl alcohol is 200 ppb or more. The method for producing an alcoholic beverage according to the present invention includes a step of containing jam-immersed liquor and adjusting the total content of furfural and furfuryl alcohol to 200 ppb or more. The method for improving flavor according to the present invention is a method for improving flavor in which the roundness and body feeling of an alcoholic beverage is enhanced, and includes containing a jam-immersed liquor in the alcoholic beverage, and adjusting the total content of furfural and furfuryl alcohol to 200 ppb or more.SELECTED DRAWING: None

Description

The present invention relates to an alcoholic beverage, a method for producing an alcoholic beverage, and a flavor improving method.

As for alcoholic beverages, many kinds of alcoholic beverages and methods for producing the same have been proposed in order to meet various tastes of drinkers.

For example, Patent Document 1 discloses a method for producing a fruit-immersed liquor, which comprises immersing a fruit containing a cyanoglycoside in an alcohol aqueous solution, wherein the alcohol aqueous solution and/or the fruit immersion is performed using a means for capturing metal ions. A manufacturing method is described which further comprises treating the liquor.
Note that Patent Document 1 describes that according to the present invention, the content of ethyl carbamate can be reduced and a ripening feeling can be imparted.

JP, 2014-128222, A

There is a method of adding fruit-immersed liquor as used in Patent Document 1 in order to impart a fresh feeling to an alcoholic beverage. However, when fruit-immersed liquor is included in an alcoholic beverage, the drinker may feel a green grass-like flavor (green odor).

Therefore, the present inventors have examined the inclusion of "jam dipping liquor" in the alcoholic beverage instead of the fruit dipping liquor in order to impart a fresh feeling without significantly enhancing the blue odor of the alcoholic beverage.
However, even for alcoholic beverages containing jam-immersed liquor, it is necessary to reduce the "thorny feeling" that is a problem peculiar to the fruit-tasting alcoholic beverage, which is caused by the combination of the sourness of the fruit and the flavor of alcohol. .. In other words, even in an alcoholic beverage containing jam-immersed liquor, it is necessary to enhance the roundness by reducing the thorny feeling.
In addition, while the fruit-flavored alcoholic beverage has an excellent freshness and a refreshing flavor, there is also a problem to be solved that it is hard to feel the thickness and richness of the taste and has a poor body feeling.

Therefore, it is an object of the present invention to provide an alcoholic beverage with enhanced roundness and body sensation, a method for producing an alcoholic beverage, and a flavor improving method.

The above problems can be solved by the following means.
(1) An alcoholic beverage containing jam-immersed liquor, wherein the total content of furfural and furfuryl alcohol is 200 ppb or more.
(2) The alcoholic beverage according to the above 1, wherein the content of furfural is 200 ppb or more.
(3) The alcoholic beverage according to 1 or 2 above, wherein the content of furfuryl alcohol is 200 ppb or more.
(4) The alcoholic beverage according to any one of 1 to 3 above, which contains maltol.
(5) The alcoholic beverage according to any one of 1 to 4 above, wherein the jam-immersed sake is apple jam-immersed sake.
(6) A method for producing an alcoholic beverage, which comprises the step of adding jam-immersed sake and adjusting the total content of furfural and furfuryl alcohol to 200 ppb or more.
(7) A flavor improving method for enhancing the roundness and body sensation of an alcoholic beverage, wherein the alcoholic beverage contains jam-immersed liquor and the total content of furfural and furfuryl alcohol is 200 ppb or more. How to improve.

The alcoholic beverage according to the present invention has enhanced roundness and body sensation. In addition, the method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with enhanced roundness and body sensation. Further, the flavor improving method according to the present invention can enhance the roundness and body sensation of an alcoholic beverage.

Hereinafter, modes (this embodiment) for carrying out the alcoholic beverage, the method for producing an alcoholic beverage, and the flavor improving method according to the present invention will be described.

[Alcoholic beverages]
The alcoholic beverage according to the present embodiment is a beverage containing jam-immersed liquor and having a total content of furfural and furfuryl alcohol equal to or more than a predetermined value.
Here, the alcoholic beverage is a beverage containing alcohol and is not limited to a specific type of beverage, but it is preferably a fruit-flavored alcoholic beverage that can be utilized as a fruity flavor of jam-immersed sake. The fruit-flavored alcoholic beverage is a beverage that gives the drinker a flavor (flavor) of fruit, and examples thereof include a chewy taste beverage, a cocktail taste beverage, and a sour taste beverage.

(Jam soak)
Jam dipping liquor is dipping liquor obtained by immersing jam in alcohol. The liquor is not limited to a particular liquor, but distilled liquor that can be utilized as a flavor of jam is preferable. Specifically, jam-immersed sake is a liquid obtained by immersing jam in distilled liquor having an alcohol content of 30 v/v% or higher, and then removing solids by a method such as filtration.
The ratio of jam to dipping liquor used in jam dipping liquor is not particularly limited, but if the ratio of jam is larger than 1:99 (preferably 1:19, more preferably 1:5) by weight, jam The unique good flavor is sufficiently imparted to the soaked liquor, and the effect of imparting flavor is saturated even if the ratio of jam is increased too much. In addition, when the ratio of jam is increased, the recovery rate of the soaked liquor is reduced, so that the contribution of the fruit fruits to the final product is reduced, and as a result, the effect is reduced. The immersion conditions of the jam-immersed liquor are not particularly limited, but the effect of imparting flavor is saturated and the flavor (strength) of the resulting immersion liquor does not significantly change under the condition of 1 hour or longer at room temperature.

The jam used in the jam-immersed sake is defined as "jams" in "Japanese Agricultural Standards for Jams" (final revision May 28, 2015 Ministry of Agriculture, Forestry and Fisheries Notification No. 1387). In detail, jam is obtained by heating fruits and the like with sugars, sugar alcohols or honey until they become jellies, and further add alcoholic beverages, citrus fruit juices, gelling agents, acidulants, flavors and the like. Also included. The jam also includes marmalade (made from citrus fruits and in which citrus peels are recognized).
The jam has a soluble solid content of 40% or more (Brix of 40° or more) and a content of fruits or the like of 33% or more (20% or more in the case of marmalade).
The fruits and the like used for the jam are not particularly limited, and examples thereof include apples, blueberries, strawberries, pears, apricots, oranges, oranges, and lemons.

Although the content of jam-immersed sake is not particularly limited, it is preferably 2.00% (v/v%) or less, 1.00% or less, 0.50% or less, 0.20% or less, 0.10% or less, 0.03% or less is more preferable. When the content of the jam-immersed liquor is not more than the predetermined value, the problem becomes clear (the feeling of body is reduced) and the cost of the beverage is reduced.
The lower limit of the content of the jam-immersed sake is not particularly limited, but is preferably 0.01% or more, more preferably 0.015% or more and 0.02% or more. When the content of the jam-immersed liquor is equal to or more than the predetermined value, it is possible to impart a fresh feeling without significantly enhancing the blue odor.

(Furfural)
Furfural is a kind of aromatic aldehyde represented by C ₅ H ₄ O ₂ in its chemical formula, and is also called 2-furancarboxaldehyde (2-furancarboxaldehyde).
And, furfural, surprisingly, suppresses the thorny sensation that occurs due to the sourness of alcoholic beverages containing jam-immersed sake and the flavor of alcohol, and makes the flavor rounder (enhancing roundness). it can. In addition, furfural can add a richness to an alcoholic beverage containing jam-immersed liquor to enhance the body sensation.
Furfural has substantially the same effect as furfuryl alcohol described later.

The content of furfural may be such that the sum of the content of furfural and the furfuryl alcohol described later falls within a predetermined range, but the following range is preferable.
The content of furfural is preferably 100 ppb (μg/L) or more, and more preferably 130 ppb or more, 150 ppb or more, 200 ppb or more, 250 ppb or more, 300 ppb or more, 500 ppb or more, 1000 ppb or more, 1300 ppb or more. When the content of furfural is not less than the predetermined value, the effect of the present invention (enhancement of roundness and body sensation) can be exhibited more reliably.
The content of furfural is preferably 12,000 ppb or less, more preferably 10,000 ppb or less, 8000 ppb or less, 6000 ppb or less, 5,000 ppb or less. When the content of furfural is not more than the predetermined value, the flavor balance can be improved.

(Furfuryl alcohol)
Furfuryl alcohol is a substance represented by C ₅ H ₆ O ₂ in its chemical formula and is also called 2-furanmethanol.
And, furfuryl alcohol surprisingly suppresses the thorny sensation caused by the sourness of alcoholic beverages containing jam-immersed liquor and the flavor of alcohol, and makes the flavor rounder (enhancing the roundness). be able to. In addition, furfuryl alcohol can add a richness to alcoholic beverages containing jam-immersed liquor to enhance the body sensation.
Furfuryl alcohol has substantially the same effect as that of furfural.

The content of furfuryl alcohol may be within the predetermined range as long as the total content of furfural and the above-mentioned furfural is within the range, but the following range is preferable.
The content of furfuryl alcohol is preferably 100 ppb (μg/L) or more, and more preferably 130 ppb or more, 150 ppb or more, 200 ppb or more, 250 ppb or more, 300 ppb or more, 500 ppb or more, 1000 ppb or more, 1300 ppb or more. When the content of furfuryl alcohol is a predetermined value or more, the effect of the present invention (enhancement of roundness and body sensation) can be exhibited more reliably.
The content of furfuryl alcohol is preferably 12,000 ppb or less, more preferably 10,000 ppb or less, 8000 ppb or less, 6000 ppb or less, 5,000 ppb or less. When the content of furfuryl alcohol is not more than the predetermined value, the flavor balance can be improved.

(Total content of furfural and furfuryl alcohol)
The total content of furfural and furfuryl alcohol is preferably 200 ppb (μg/L) or more, more preferably 230 ppb or more, 250 ppb or more, 280 ppb or more, 300 ppb or more, 1300 ppb or more, 1500 ppb or more, 2800 ppb or more, 3000 ppb or more. When the total content of both components is not less than the predetermined value, the effect of the present invention (enhancement of roundness and body sensation) can be exhibited.
The total content of furfural and furfuryl alcohol is preferably 20000 ppb or less, more preferably 12000 ppb or less, 10000 ppb or less, 8000 ppb or less, 7000 ppb or less, 6000 ppb or less. When the total content of both components is not more than the predetermined value, the effect of the present invention (enhancement of roundness and body sensation) can be exerted firmly, and the flavor balance can be improved.
Incidentally, the alcoholic beverage according to the present embodiment, if the total content of furfural and furfuryl alcohol is in the range as described above, not only when containing both, but also when containing one Be done.

(Maltall)
Maltol is a substance represented by C ₆ H ₆ O ₃ in its chemical formula, and is 3-hydroxy-2-methyl-4H-pyran-4-one (3-hydroxy-2-methyl-4H-pyran-). Also called 4-one).
And, although maltol is not an essential component in the present invention, it can further enhance the roundness and body sensation of alcoholic beverages containing jam-immersed liquor, in combination with the above-mentioned furfural or furfuryl alcohol.

When maltol is contained, the content of maltol is preferably 1 ppm (mg/L) or more, more preferably 2 ppm or more, 3 ppm or more, 4 ppm or more, 8 ppm or more, 10 ppm or more. By setting the content of maltol to a predetermined value or more, it is possible to sufficiently exert the effect (the effect of enhancing roundness and body sensation) based on the component.
When maltol is contained, the content of maltol is preferably 200 ppm (mg/L) or less, more preferably 150 ppm or less, 100 ppm or less, 80 ppm or less, 50 ppm or less. By setting the content of maltol to a predetermined value or less, the effect based on the component (the effect of enhancing the roundness and body sensation) can be exhibited firmly.

The contents of furfural, furfuryl alcohol, and maltol can be measured, for example, by using gas chromatography-mass spectrometry.
Furfural, furfuryl alcohol, and maltol are not particularly limited in origin, and may be derived from the above-mentioned jam-immersed liquor or a flavor (flavor). It may be derived from a product.

(alcohol)
The alcoholic beverage according to the present embodiment contains alcohol.
The alcohol may be any alcohol that can be drunk, and is not limited to types, production methods, raw materials, etc., as long as the desired effects of the present invention are not impaired, but it should be distilled or brewed sake. Is preferred. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, alcohol for raw materials, and the like, and one or more of them can be used in combination. As the brewed liquor, for example, beer, sparkling liquor, fruit liquor, sweet fruit liquor and the like can be used alone or in combination of two or more.
In this specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
Although the alcohol content is not particularly limited, for example, 3% (v/v%) or more, 4% or more, 5% or more, 5.5% or more, and less than 10%, 9% or less, 8% or less, 7% Is less than 6.5%.

The alcohol content of the alcoholic beverage according to the present embodiment can be measured, for example, based on the National Tax Agency prescribed analysis method (decree) 3 sake 3-4 alcohol content (vibration densitometer method).

(Foaming)
The alcoholic beverage according to the present embodiment may be non-foaming or effervescent. Here, the foaming property in the present embodiment means that the gas pressure at 20° C. is 49 kPa or more, and the non-foaming property means that the gas pressure at 20° C. is less than 49 kPa.

(Other)
Alcoholic beverages according to the present embodiment, sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fiber, etc. which are usually blended as a beverage within a range where the desired effects of the present invention are not impaired ( Hereinafter, it may be appropriately referred to as "additive". As the sweetener, for example, fructose-fructose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose and the like can be used. As the high intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of the acidulant include adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid. , L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, phytic acid, etc. Can be used. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.
Further, the alcoholic beverage according to the present embodiment may contain various fruit juices, fruit flavors (flavors), etc. within a range in which the desired effects of the present invention are not impaired.

As the above-mentioned jam-immersed sake, furfural, furfuryl alcohol, maltol, alcohol, additives and the like, those which are generally commercially available can be used.

(Packed alcoholic beverage)
The alcoholic beverage according to the present embodiment can be provided in various containers. By packing alcoholic beverages in various containers, it is possible to preferably prevent quality deterioration due to long-term storage.
The container may be a container that can be sealed, and a so-called can container or barrel container made of metal (made of aluminum or steel) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any commercially available container can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light rays and can maintain stable quality at room temperature for a long time.

As described above, the alcoholic beverage according to the present embodiment contains jam-immersed liquor, and since the total content of furfural and furfuryl alcohol is a predetermined value or more, roundness and body feeling are enhanced. is doing.

[Method for producing alcoholic beverage]
Next, a method for manufacturing an alcoholic beverage according to this embodiment will be described.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, jam-immersed liquor, furfural, furfuryl alcohol, maltol, drinking alcohol, additives and the like are appropriately added to a mixing tank to produce a liquid after mixing.
In this mixing step, the respective raw materials may be mixed and adjusted so that the contents of furfural, furfuryl alcohol, maltol and the like fall within the above-mentioned predetermined range.

Then, in the post-treatment process, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary.
The filtration treatment in the post-treatment step can be performed by a general filter or strainer. The sterilization treatment in the post-treatment step is preferably performed by plate sterilization from the viewpoint of treatment speed and the like, but the present invention is not limited to this and can be applied as long as the same treatment can be performed. In addition, it is preferable that the filling process in the post-treatment step is performed in a clean room that maintains a degree of cleanliness that is normally performed in the production of beverages. The order of each process in the post-treatment process is not particularly limited.

In addition, each process performed in the mixing process and the post-treatment process can be performed by equipment generally used for producing an RTD beverage or the like.
In addition, in the method for producing an alcoholic beverage according to the present embodiment, a step of producing jam-immersed liquor (jam-immersed liquor manufacturing step) may be provided before the mixing step.

In the jam-immersed liquor production process, for example, the fruit is cut into pieces by grinding or grated, sugars such as purified sugar such as granulated sugar are added, and heat treatment at 80° C. or higher (about 10 to 60 minutes) is performed, and then Brix. Produces a jam of 40-70° (20-60° for marmalade). Then, add 1 to 19 times (preferably 1 to 5 times) weight of distilled liquor to the weight of the jam, and at 10 to 30° C. for 1 hour to 14 days (preferably 1 hour to 7 days). After the immersion, the solid content is removed (removed with a filter having a pore size of 1 to 150 μm) to obtain jam-immersed sake having an alcohol content of 30 to 60% and an extract content of 15 to 30%.

As described above, the method for producing an alcoholic beverage according to the present embodiment includes the step of containing the jam-immersed liquor, and the total content of furfural and furfuryl alcohol being a predetermined value or more, which is rounded. It is possible to produce an alcoholic beverage with enhanced body feeling.

[Flavor improvement method]
Next, the flavor improving method according to the present embodiment will be described.
The flavor improving method according to the present embodiment is a method of containing jam-immersed sake in an alcoholic beverage, and a method of setting the total content of furfural and furfuryl alcohol to a predetermined value or more, and the roundness and body feeling of the alcoholic beverage. It is a method of enhancing and.
The content of each component and the like are the same as the values described in the above-mentioned “alcoholic beverage”.

As described above, the flavor improving method according to the present embodiment includes an alcoholic beverage containing jam-immersed liquor, and the total content of furfural and furfuryl alcohol is a predetermined value or more, so that the alcoholic beverage The roundness and body feeling can be enhanced.

Next, the present invention will be described by exemplifying Examples that satisfy the requirements of the present invention and Comparative Examples that do not.

[Sample preparation]
In order to obtain the amount shown in the table, add fresh fruit soak (apple soak or orange soak), jam soak (apple jam soak or orange marmalade soak), furfural, furfuryl alcohol, distilled alcohol, carbonated water. A sample was prepared by mixing appropriately.
Although not shown in the table, each sample contained citric acid, sodium citrate, and granulated sugar, and their contents were constant among the samples.
The gas pressure of each sample at 20° C. was about 0.21 MPa, and the alcohol content was 6 v/v%.

The apple jam-immersed liquor, the apple-immersed liquor, the orange marmalade-immersed liquor, and the orange-immersed liquor used when preparing the samples were produced by the following methods.

(Apple jam dipping liquor)
Approximately half of the Wanglin apples were cut, the rest was grated, and half the amount of granulated sugar of the apples was added. This was boiled and further boiled for 30 minutes with stirring to finally obtain Brix 58° apple jam.
Then, to 563 g of apple jam, 65.5 v/v% alcohol was added so that the weight ratio of fruit:alcohol was 1:1.6 by adding the amount of water evaporated during the stewing of jam, and after stirring, the mixture was stirred at 20° C. for 7 days. I let it stand. Then, the solid content was removed with a glass filter (pore size: about 1 μm) to obtain an immersion liquor having an alcohol content of 40 v/v% and an extract content of 25%.

(Apple soaked sake)
To 462 g of Obayashi apples crushed with a mixer, 750 g of 65.5 v/v% alcohol was added, and after stirring, the mixture was allowed to stand at 20° C. for 7 days. Then, in order to obtain the same conditions as the apple jam-immersed liquor, half the amount of granulated sugar was added to the apple and dissolved, and then the solid content was removed with a glass filter (pore size: about 1 μm), alcohol content 39 v/v%, extract content 14 Obtained% soaked sake.

(Orange marmalade soaked sake)
The flesh and peel of Navel seed orange were cut and half the amount of granulated sugar of orange was added. This was boiled and further boiled for 30 minutes with stirring to finally obtain Brix 56° orange marmalade.
Then, 375 g of orange marmalade was added with 65.5 v/v% alcohol so that the weight ratio of fruit:alcohol was 1:2.5 in consideration of the amount of water evaporated during the stewing of marmalade, and after stirring, the mixture was stirred at 20° C. for 7 days. I let it stand. Then, the solid content was removed with a glass filter (pore size: about 1 μm) to obtain a soaked sake having an alcohol content of 46 v/v% and an extract content of 18%.

(Orange soaked sake)
To 421 g of Navel seed orange crushed with a mixer, 1048 g of 65.5 v/v% alcohol was added, stirred, and then allowed to stand at 20° C. for 7 days. Then, in order to obtain the same conditions as in the orange marmalade soaked liquor, half the amount of granulated sugar was added and dissolved, and then the solid content was removed with a glass filter (pore size: about 1 μm), alcohol content 48 v/v%, extract content 7 Obtained 0.5% soaked sake.

[contents of the test]
For each sample produced by the above method, the trained discriminating panel has "fresh feeling", "blue odor", "roundness", "body feeling", and "comprehensive evaluation" according to the following evaluation criteria, An independent score was given in a 5-point scale of 1 to 5 points, and the average value was calculated.
Samples 1-1 to 1-3 and 3-1 to 3-7 were evaluated by seven panelists, and samples 2-2 to 2-3, 4-1 to 4-8, and 5-1 to 5 -3, 6-3 to 6-7 were evaluated by 8 panelists.
In addition, all evaluations were made by drinking the sample.

(Freshness: Evaluation criteria)
Regarding the evaluation of freshness, 1 point was given when "no juice feeling was felt at all and no freshness was felt", and 5 points were scored when "Fruit feeling was felt very strongly and freshness was felt very strongly" The grade was evaluated. Regarding the evaluation of freshness, the higher the score, the more freshly felt it can be judged to be preferable.

(Blue odor: Evaluation criteria)
Regarding the evaluation of green odor, one point was given that "no green odor like green grass was felt at all and no blue odor at all", and "a strong green grass-like flavor was felt very strongly The evaluation was made on a scale of 5 based on the case of "feeling very strong". Regarding the evaluation of blue odor, the lower the score, the more the blue odor is suppressed, and it can be determined that the odor is preferable.

(Marumi: Evaluation criteria)
Regarding the evaluation of roundness, one point was given as "a very strong taste sensation, a so-called thorny feeling, which is generated by the combination of the sourness of fruits and the flavor of alcohol, and the feeling that there is no roundness in the flavor" It was evaluated on a scale of 5 on a scale of 5 points, in which "the taste sensation, which is a combination of the sourness of the fruit and the flavor of alcohol, which is a so-called thorny feeling, is not felt at all and the flavor is very strong". Regarding the evaluation of roundness, the higher the score, the more enhanced the roundness, and it can be judged that this is preferable.

(Body feeling: Evaluation criteria)
Regarding the evaluation of body sensation, one point was “I do not feel any sensation and no body sensation (thickness of taste)”, and “I feel very voluminous and very strong body sensation (thickness of taste)” The case of “feeling” was evaluated on a scale of 5 with 5 points. Regarding the evaluation of body sensation, the higher the score, the more enhanced the body sensation, and it can be determined that this is preferable.

(Comprehensive evaluation: Evaluation criteria)
Regarding the overall evaluation, one point was given that “the flavor balance was very poor and the flavor was unsuitable as a fruit-flavored alcoholic beverage”, and “the flavor balance was very good and the flavor was suitable as a fruit-flavored alcoholic beverage. The evaluation was made on a scale of 5 with 5 points being "Yes". Further, it can be determined that the higher the score is, the more preferable the comprehensive evaluation is.

Tables 1 to 6 show the composition of each sample and the results of each evaluation. And, "Apple dipping liquor", "Apple jam dipping liquor", "Orange dipping liquor", "Orange marmalade dipping liquor", "Furfural", "Furfuryl alcohol", "Maltol" shown in the table are contained in the final product. Is the amount.
Regarding the results of each evaluation shown in the table, the results of each evaluation of sample 2-1 use the results of each evaluation of sample 1-1 having the same composition, and similarly, sample 6-1 is a sample 3-1, Sample 6-2 used Sample 3-5, Sample 6-7 used the results of each evaluation of Sample 5-1.
The various soaked liquors used contained trace amounts of furfural and furfuryl alcohol, but when compared with the contents based on the addition of furfural and furfuryl alcohol, the contents of these derived from various soaked liquors were in order. The amounts are extremely small as they are clearly different (because the contents were in the order of error), so these amounts are not shown in Tables 1 and 2.

(Examination of results)
As is clear from the results in Tables 1 and 2, when apple-soaked liquor or orange-soaked liquor, which is a raw fruit juice soak, was used (Samples 1-2 and 2-2), no soaked sake was used (Sample 1). It was found that, compared with -1, 2-1), the fresh feeling was enhanced, but the blue odor was also significantly enhanced.
On the other hand, when using apple jam dipping liquor or orange marmalade dipping liquor which is jam dipping liquor (Samples 1-3 and 2-3), when using fresh fruit juice dipping liquor while enhancing the freshness (sample Compared with 1-2, 2-2), it was found that the significant enhancement of blue odor was suppressed.

Although not shown in Table 1, as for the evaluation score of "maru", the result of sample 1-3> sample 1-2> sample 1-1 was obtained, and the evaluation score of "body feeling" was obtained. As for the sample, the results of sample 1-3> sample 1-2> sample 1-1 were obtained.
Although not shown in Table 2, as for the evaluation score of "maru", the result of sample 2-3> sample 2-2> sample 2-1 was obtained, and the evaluation score of "body feeling" was obtained. As for the sample, the result of sample 2-3> sample 2-2> sample 2-1 was obtained.
From these results, when apple jam dipping liquor or orange marmalade dipping liquor which is jam dipping liquor is used (Samples 1-3 and 2-3), apple dipping liquor or orange dipping liquor which is raw fruit juice dipping liquor is better. It was found that "roundness" and "body sensation" were enhanced as compared with the case of using (Samples 1-2, 2-2).

As is clear from the results in Table 3, it was confirmed that when the content of furfural exceeds a predetermined value, “roundness” and “body feeling” are enhanced and the score of “comprehensive evaluation” is also increased. Then, among these samples, very favorable results were obtained for Samples 3-3 to 3-7 (in particular, Samples 3-3 to 3-6).

As is clear from the results in Table 4, when the total content of furfural and furfuryl alcohol exceeds a predetermined value, "roundness" and "body feeling" are enhanced, and "total evaluation" is also high. I was able to confirm that. And among these samples, very favorable results were obtained for samples 4-3 to 4-8 (particularly, samples 4-3 to 4-7).

As is clear from the results in Table 5, both furfural alone (Sample 5-1), furfuryl alcohol alone (Sample 5-3), and both furfural and furfuryl alcohol (Sample 5). Even in -2), it was confirmed that if the total contents of both were the same value, substantially the same results were obtained. In other words, it was confirmed that furfural and furfuryl alcohol have substantially the same effects on "roundness" and "body feeling".

As is clear from the results in Table 6, it was confirmed that the inclusion of maltol further enhances the “roundness” and the “body sensation”. And among these samples, very favorable results were obtained for samples 6-3 to 6-7 (in particular, samples 6-3 to 6-6).

Claims (7)

An alcoholic beverage containing jam-immersed sake,
An alcoholic beverage having a total content of furfural and furfuryl alcohol of 200 ppb or more. The alcoholic beverage according to claim 1, wherein the content of furfural is 200 ppb or more. The alcoholic beverage according to claim 1 or 2, wherein the content of furfuryl alcohol is 200 ppb or more. The alcoholic beverage according to any one of claims 1 to 3, which contains maltol. The alcoholic beverage according to any one of claims 1 to 4, wherein the jam-immersed sake is apple jam-immersed sake. A method for producing an alcoholic beverage, which comprises the step of adding jam-immersed sake and adjusting the total content of furfural and furfuryl alcohol to 200 ppb or more. A flavor improving method for enhancing the roundness and body feeling of an alcoholic beverage,
A flavor improving method, comprising adding jam-immersed sake to the alcoholic beverage and setting the total content of furfural and furfuryl alcohol to 200 ppb or more.