One of the objects of the present invention is to provide a technique that can stabilize plant oil microparticles dispersed in a beverage even with little use of an emulsifier. This invention is characterized by using a plant oil and a silicone oil in combination.

One of the objects of the present invention is to provide a technique that can stabilize plant oil microparticles dispersed in a beverage even with little use of an emulsifier. This invention is characterized by using a plant oil and a silicone oil in combination.

A kit and related method for preparing an alcoholic spirit for subsequent consumption generally comprises: a blending container in which the alcoholic spirit is to be mixed, and a predetermined amount of ethanol less than the volume of the blending container received therein and having a relatively high alcohol percentage generally not suited for consumption. This leaves a portion of the volume of the blending container to receive a prescribed amount of water such that the alcoholic spirit can be formed in the blending container, by mixing of the ethanol and the water, with an alcohol percentage which is less than the alcohol percentage of the ethanol.

A kit and related method for preparing an alcoholic spirit for subsequent consumption generally comprises: a blending container in which the alcoholic spirit is to be mixed, and a predetermined amount of ethanol less than the volume of the blending container received therein and having a relatively high alcohol percentage generally not suited for consumption. This leaves a portion of the volume of the blending container to receive a prescribed amount of water such that the alcoholic spirit can be formed in the blending container, by mixing of the ethanol and the water, with an alcohol percentage which is less than the alcohol percentage of the ethanol.

Embodiments of the present disclosure relate to an apparatus and methods for preparing alcoholic beverages. In some embodiments, the apparatus includes a container, a sealing device, a first chamber, a second chamber disposed over the first chamber, and a plate disposed between the first and second chambers. The container, the sealing device, and the first chamber are sealingly connected, and the first chamber, the plate, and the second chamber are sealingly connected. The components form a closed system for an alcohol vapor to travel from the container to the second chamber without the risk of leaking out of the system.

Embodiments of the present disclosure relate to an apparatus and methods for preparing alcoholic beverages. In some embodiments, the apparatus includes a container, a sealing device, a first chamber, a second chamber disposed over the first chamber, and a plate disposed between the first and second chambers. The container, the sealing device, and the first chamber are sealingly connected, and the first chamber, the plate, and the second chamber are sealingly connected. The components form a closed system for an alcohol vapor to travel from the container to the second chamber without the risk of leaking out of the system.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

An object of the present invention is to improve a sensation of piquant pungency of a packaged alcoholic beverage without a significant effect on the aroma of the beverage. By adding from 1.0 to 50 ppm of yucca saponin to an alcoholic beverage with an alcohol content of from 1 to 9.5 v/v %, a sensation of alcohol pungency in a packaged alcoholic beverage can be reduced.

An object of the present invention is to improve a sensation of piquant pungency of a packaged alcoholic beverage without a significant effect on the aroma of the beverage. By adding from 1.0 to 50 ppm of yucca saponin to an alcoholic beverage with an alcohol content of from 1 to 9.5 v/v %, a sensation of alcohol pungency in a packaged alcoholic beverage can be reduced.