Beverage with reduced unpleasant taste or odor from alcohol

Abstract

The present invention addresses the problem of reducing at least one component selected from the group consisting of irritating odor, bitter taste, and astringent taste from alcohol in an alcoholic beverage. In the invention, myristyl ether is used.

Description

Technical Field

[0001] The present invention relates to an alcoholic beverage containing myristicin and related methods. Background Art

[0002] In alcoholic beverages, the pungency and alcohol taste of alcohol are often problems. Several methods are known to solve such problems. For example, a method of using a combination of milk components and caramel color (Patent Document 1) and a method of using a specific sugar (Patent Document 2) are known.

[0003] Patent Documents Patent Document 1: Japanese Patent Application Laid-Open No. 2021-129517 Patent Document 2: Japanese Patent Application Laid-Open No. 2019-193602 Summary of the Invention

[0004] Alcoholic beverages cause unpleasant tastes or odors from alcohol (ethanol) when consumed and after consumption, such as pungent odor, bitterness, and astringency.

[0005] Here, the pungent odor from alcohol refers to the fragrance that stimulates the nasal cavity when consumed, the bitterness from alcohol refers to the bitterness felt after consumption, and the astringency from alcohol refers to the astringent taste felt after consumption.

[0006] An object of the present invention is to provide a new method that can reduce at least one selected from the pungent odor, bitterness, and astringency from alcohol in an alcoholic beverage.

[0007] The inventors of the present invention conducted intensive studies and found that myristicin can reduce at least one selected from the pungent odor, bitterness, and astringency from alcohol.

[0008] The present invention relates to the following, but is not limited thereto. [1] An alcoholic beverage characterized in that the content of myristicin is 20 ppb or more, the alcohol content is 30 v / v% or less, the sugar content is 4.0 g / 100 ml or less, the juice content in terms of juice ratio is less than 8.0 w / w%, and the absorbance at a wavelength of 550 nm is less than 0.68. [2] The alcoholic beverage according to [1], characterized in that the content of myristicin is 20 to 1000 ppb. [3] The alcoholic beverage according to [1] or [2], characterized in that it has a pH in the range of 2.0 to 6.6. [4] The alcoholic beverage according to any one of [1] to [3], characterized in that it contains a frozen pulverized infusion wine of fruits and / or vegetables. [5] A method for reducing at least one selected from the pungent odor, bitterness, and astringency derived from alcohol in an alcoholic beverage having an alcohol content of 30 v / v% or less, a sugar content of 4.0 g / 100 ml or less, a juice content of less than 8.0 w / w% in terms of juice rate, and an absorbance at a wavelength of 550 nm of less than 0.68. It is characterized in that it includes a step of mixing raw materials such that the content of myristicin in the beverage reaches 20 ppb or more. [6] The method according to [5], characterized in that the step of mixing raw materials includes: A step of freezing one or more of fruits and / or vegetables to obtain a frozen product; A step of micro-pulverizing the frozen product to obtain a frozen micro-pulverized product; A step of directly or after thawing the micro-pulverized product to make it into a paste and then impregnating it in an alcohol-containing liquid to obtain an impregnated liquor; and, A step of mixing the impregnated liquor with other raw materials, The beverage contains the impregnated liquor.

[0009] According to the present invention, at least one selected from the pungent odor, bitterness, and astringency derived from alcohol can be reduced in an alcoholic beverage. Detailed implementation mode

[0010] The beverage and related methods of the present invention are described below.

[0011] In addition, unless otherwise stated, "ppb" used in this specification refers to ppb of weight / volume (w / v), which has the same meaning as "μg / L".

[0012] (Alcohol) The beverage of the present invention is an alcoholic beverage, that is, a beverage containing alcohol. The term "alcohol" described in this specification refers to "ethanol" unless otherwise stated.

[0013] The alcohol content of the beverage of the present invention is 30 v / v% or less, preferably 1 - 30 v / v%, more preferably 3 - 30 v / v%.

[0014] In this specification, the alcohol content of the beverage can be determined by any known method. For example, it can be determined by a vibrating densitometer. Specifically, a sample is prepared by removing carbon dioxide from the beverage by filtration or ultrasonic waves as needed, and then the sample is subjected to steam distillation. The density of the resulting distillate at 15°C is measured, and conversion is performed using the "Table 2 Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)" in the attached table of the analytical method specified by the National Tax Agency of Japan (Revised on June 22, 2007, Notification No. 6 of the National Tax Agency of Japan in 2007). Alternatively, gas chromatography or HPLC can also be used.

[0015] The beverage of the present invention can contain alcohol in the beverage by any method. Typically, the beverage of the present invention contains an alcohol raw material and thus contains alcohol. As the alcohol raw material, there is no particular limitation, and examples include: spirits (rum, vodka, gin, tequila, etc.), liqueurs, whisky, brandy, or shochu, etc. Further, it can also be a fermented liquor such as beer. These alcohol raw materials can be used alone or in combination.

[0016] There is no particular limitation on the type of the alcoholic beverage of the present invention, and highball cocktails, carbonated shochu (Chu-Hi), cocktails, sours, etc. are preferred. When the terms "highball cocktail" and "carbonated shochu" are used in relation to the beverage of the present invention, they refer to beverages containing water, distilled spirits, and carbon dioxide. Highball cocktails and carbonated shochu can further contain fruit juice. In addition, when the term "sour" is used in relation to the beverage of the present invention, it refers to a beverage containing spirits, a sour fruit juice or spice (such as citrus fruit juice or spice), and carbon dioxide. When the term "cocktail" is used in relation to the beverage of the present invention, it refers to an alcoholic beverage prepared by mixing fruit juice, etc. in a base liquor.

[0017] In addition, when the alcohol content of the beverage of the present invention is relatively high, it can sometimes be diluted before drinking.

[0018] (Myristicin) The beverage of the present invention contains myristicin. Myristicin is a phenylpropene compound known to be present in essential oils obtained from specific plants. The source of myristicin contained in the beverage of the present invention is not limited. For example, myristicin can be obtained from plants or can be chemically synthesized.

[0019] The beverage of the present invention contains myristicin at a concentration of 20 ppb or more, and thereby can reduce at least one selected from the group consisting of the pungent odor, bitterness, and astringency derived from alcohol. To produce this reducing effect, a high content of myristicin is expected. However, if the content is too high, the flavor of the spice of myristicin itself may become too obvious. The content range of myristicin in the beverage of the present invention is preferably 20 to 1000 ppb, more preferably 30 to 900 ppb, more preferably 40 to 800 ppb, more preferably 50 to 800 ppb, more preferably 50 to 700 ppb, more preferably 50 to 600 ppb, more preferably 60 to 600 ppb, more preferably 70 to 500 ppb, more preferably 80 to 450 ppb, more preferably 90 to 400 ppb, more preferably 100 to 400 ppb, and more preferably 100 to 350 ppb.

[0020] The content of myristicin in the beverage can be measured using any known method. For example, it can be analyzed by using gas chromatography - mass spectrometry (GC / MS method). Examples of the measurement conditions for the GC / MS method are shown below.

[0021] GC / MS Conditions Gas chromatograph: GC8890 (manufactured by Agilent) Mass analyzer: MSD5977B (manufactured by Agilent) Chromatographic column: HP - INNOWAX (manufactured by Agilent), inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm Mobile phase: He (flow rate: 1.0 mL / min, constant flow rate) Sample introduction method: FE - DHS method (Full evaporation - Dynamic headspace method) Oven temperature: 40 °C (3 minutes) → 4 °C / min → 230 °C (14.5 minutes) Transfer line temperature: 220 °C Ion source temperature: 230 °C Quadrupole temperature: 150 °C Mode: SIM / Scan mode DHS (Dynamic headspace): Adsorption resin: TENAX Sampling temperature: 80 °C Nitrogen purge volume: 3.5 L Nitrogen purge flow rate: 100 mL / min TDU: Temperature rising conditions: 30 °C (0.3 minutes) → 720 °C / min → 240 °C (3 minutes) Transfer line temperature: 300 °C CIS: Temperature rising conditions: 20°C (0.5 minutes) → 720°C / minute → 250°C (20 minutes)

[0022] (Sugars) The beverage of the present invention may or may not contain sugars and may have a low sugar content. The term "sugars" used in this specification refers to monosaccharides or disaccharides and does not include sugar alcohols. Therefore, the sugar content in the beverage refers to the total content of these monosaccharides and disaccharides. Additionally, when the beverage contains sugars, it may contain only monosaccharides, only disaccharides, or a combination of these.

[0023] Examples of the above monosaccharides include glucose, fructose, D-xylose, and L-arabinose. In addition, examples of the above disaccharides include sucrose and lactose.

[0024] The sugar content in the beverage of the present invention is 4.0 g / 100 ml or less, preferably 3.9 g / 100 ml or less, more preferably 3.8 g / 100 ml or less, more preferably 3.7 g / 100 ml or less, more preferably 3.6 g / 100 ml or less, more preferably 3.5 g / 100 ml or less, more preferably 3.4 g / 100 ml or less, more preferably 3.3 g / 100 ml or less, more preferably 3.2 g / 100 ml or less, more preferably 3.1 g / 100 ml or less, more preferably 3.0 g / 100 ml or less, more preferably 2.0 g / 100 ml or less, more preferably 1.0 g / 100 ml or less. The lower limit value is not particularly important and can be, for example, 0 g / 100 ml, 0.01 g / 100 ml, 0.1 g / 100 ml, 0.5 g / 100 ml, or 0.8 g / 100 ml. Preferred examples of the range of the sugar content are 0.01 - 4.0 g / 100 ml, 0.01 - 3.4 g / 100 ml, or 0.01 - 3.0 g / 100 ml. In the case of such a low sugar content, the effect of the present invention of reducing at least one selected from the pungent odor, bitterness, and astringency derived from alcohol is particularly significant.

[0025] The method for measuring the sugar content in the beverage is not particularly limited. For example, there is high performance liquid chromatography. Examples of the preferred measurement conditions for high performance liquid chromatography are as follows.

[0026] Apparatus: LC-20 series manufactured by Shimadzu Corporation Detector: UV detector (SPD-20A), RID detector (RID-20A) Chromatographic column: COSMOSIL Sugar-D 4.6 mm × 250 mm (manufactured by Nacalai Tesque, Inc.) Analytical components: Monosaccharides, disaccharides Mobile phase: 75% acetonitrile Flow rate: 1.0 ml / min Oven temperature: 30 °C

[0027] (Fruit juice) The beverage of the present invention may or may not contain fruit juice. The content of fruit juice in the beverage is less than 8.0 w / w% in terms of fruit juice rate conversion, preferably 7.0 w / w% or less, preferably 6.0 w / w% or less, preferably 5.0 w / w% or less, preferably 4.0 w / w% or less, preferably 3.0 w / w% or less, preferably 2.0 w / w% or less, and more preferably 1.0 w / w% or less. The lower limit value of the fruit juice rate is not particularly important and may be, for example, 0 w / w%, 0.01 w / w%, 0.1 w / w%, 0.5 w / w% or 0.8 w / w%. Examples of the preferred range of the fruit juice rate are 0.01 or more and less than 8.0 w / w%, 0.01 - 7.0 w / w%, 0.01 - 4.0 w / w% or 0.01 - 3.0 w / w%. In such a case of low fruit juice content, the effect of the present invention of reducing at least one selected from the group consisting of the pungent odor, bitterness and astringency derived from alcohol is particularly remarkable.

[0028] In the present invention, the "fruit juice rate" in the beverage is calculated by the following conversion formula using the amount of fruit juice (g) formulated in 100 g of the beverage. In addition, when calculating the concentration multiple, the Japanese Agricultural Standard JAS standard should be followed, and the sugar refractometer readings of sugars, honey, etc. added to the fruit juice should be subtracted. Fruit juice rate (w / w%) = <amount of fruit juice (g)> × <concentration multiple> / 100 mL / <specific gravity of the beverage> × 100

[0029] When the beverage of the present invention contains fruit juice, the fruit juice may be either freshly squeezed juice directly obtained by juicing fruits or concentrated fruit juice obtained by concentration. In addition, clear fruit juice or cloudy fruit juice may be used, and whole fruit juice obtained by crushing whole fruits containing fruit peels and removing only particularly coarse and hard solids such as seeds, fruit puree obtained by sieving fruits, or fruit juice obtained by crushing or extracting the pulp of dried fruits may also be used.

[0030] The type of the fruit juice is not particularly limited, and examples thereof include citrus fruit juices (such as orange juices including Valencia oranges, navel oranges, etc.; grapefruit juices such as grapefruit; acidic citrus juices such as lemon, lime, shamouti orange, daidai orange, yuzu, bitter orange, sudachi, citron, bergamot, etc.; hybrid citrus juices such as summer oranges, hassaku oranges, hinoka oranges, sweet green oranges, sudachi oranges, etc.; pomelo juices such as iyo pomelos, natsukan pomelos, etc.; mandarin orange juices such as Satsuma mandarins, ponkan oranges, kishu mandarins, etc.; kumquat juices, etc.), apple juices, grape juices, peach juices, tropical fruit juices (such as pineapple juices, guava juices, banana juices, mango juices, acerola cherry juices, lychee juices, papaya juices, passion fruit juices, etc.), fruit juices of other fruits (such as plum juices, pear juices, apricot juices, plum juices, berry juices, kiwifruit juices, etc.), strawberry juices, melon juices, etc. These fruit juices can be used alone or in combination of two or more. The fruit juice is preferably a citrus fruit juice, more preferably selected from orange juices, grapefruit juices and acidic citrus juices, and still more preferably selected from oranges, grapefruits, lemons and limes.

[0031] (Absorbance) Myristicin is a colorless and transparent liquid at room temperature and does not impart a strong color to the beverage. That is, in the present invention, the beverage added with myristicin will not have a significant impact on its original color. Utilizing this feature, as a result, the beverage of the present invention is colorless or light-colored. This property can be defined, for example, by the absorbance at a wavelength of 550 nm measured using an ultraviolet-visible spectrophotometer (such as UV-1600 manufactured by Shimadzu Corporation). Specifically, the absorbance of the beverage of the present invention at a wavelength of 550 nm is less than 0.68. Preferred examples of the absorbance are 0.67 or less, 0.65 or less, 0.63 or less, 0.60 or less, 0.55 or less, 0.50 or less, 0.40 or less, 0.30 or less, 0.20 or less, and 0.10 or less at a wavelength of 550 nm. The lower limit value of the absorbance is not particularly important. For example, the absorbance can be 0 or more, 0.01 or more, 0.02 or more, 0.05 or more, 0.07 or more, or 0.10 or more.

[0032] (pH) In one embodiment, the pH of the alcoholic beverage according to the present invention is 2.0 to 6.6, preferably 2.6 to 5.0, more preferably 3.0 to 4.5, and still more preferably 3.3 to 4.2. When the pH is within these ranges, the alleviating effect of the present invention is good.

[0033] To adjust the pH, pH regulators such as malic acid, phosphoric acid, lactic acid, tartaric acid, succinic acid, gluconic acid, phytic acid, acetic acid, fumaric acid, sodium bicarbonate, sodium citrate, potassium citrate, potassium carbonate, etc. can be used. In addition, the pH can also be adjusted by adjusting the content of other components (such as fruit juices, etc.).

[0034] The method for measuring the pH is not particularly limited. To reduce the influence of temperature, a constant temperature bath at 25 °C is preferably used during the measurement. In this specification, the pH of the beverage refers to the pH measured in a state where carbon dioxide is removed. Therefore, for example, after performing the degassing and shaking steps of the beverage, the pH value can be measured.

[0035] (Carbon dioxide) The beverage of the present invention may also contain carbon dioxide. Carbon dioxide can be imparted to the beverage by methods generally known to those skilled in the art. For example, although not limited thereto, carbon dioxide can be dissolved in the beverage under pressure; a mixer such as a carbonator manufactured by Tuchenhagen can also be used to mix carbon dioxide with the beverage in a pipe; in addition, the beverage can be sprayed into a tank filled with carbon dioxide to allow the beverage to absorb carbon dioxide; carbonated water can also be mixed with the beverage. These methods are appropriately used to adjust the carbon dioxide pressure.

[0036] When the beverage of the present invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, and is preferably 0.7 to 4.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2 . In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd. For example, the sample temperature is set to 20 °C, and the gas in the air inside the container is discharged (degassed) in the aforementioned gas volume measuring device, and after shaking, the carbon dioxide pressure is measured. In this specification, unless otherwise stated, the carbon dioxide pressure refers to the carbon dioxide pressure at 20 °C.

[0037] (Frozen pulverized infused liquor) The beverage of the present invention may contain a frozen pulverized infused liquor of fruits and / or vegetables. Its content is not limited, for example, it is 0.1 v / v% or more, or 0.1 to 1 v / v%.

[0038] The frozen pulverized infused liquor of fruits and / or vegetables refers to a process of obtaining a frozen product by freezing one or more of the fruits and / or vegetables as raw materials; a process of obtaining a frozen micropulverized product by finely pulverizing the frozen product; an infused liquor obtained by directly making the micropulverized product into a paste after thawing or without thawing and then impregnating it in an alcohol-containing liquid.

[0039] The fruits used for manufacturing the freeze - crushed infused liquor are not particularly limited. For example, they can include: citrus fruits (such as navel oranges like Valencia oranges, navel oranges; grapefruit like grapefruits; sour citrus fruits like lemons, limes, alemow, bitter oranges, sudachi, yuzu, bitter oranges, kumquats, etc.; hybrid citrus fruits like summer tangerines, hassaku, hinoka, sweet green oranges, sudachi hybrids; ponkan like iyo oranges, annual oranges; mandarins like Mandarin oranges, satsumas, ponkans, kishu mandarins, etc.; kumquats, etc.), apples, grapes, peaches, tropical fruits (such as pineapples, guavas, bananas, mangoes, acerola cherries, lychees, papayas, passion fruits, etc.), other fruits (such as plums, pears, apricots, plums, berries, kiwis, etc.), strawberries, cantaloupes, etc. These fruits can be used alone or in combination of two or more. The fruits are preferably citrus fruits, more preferably selected from oranges, grapefruits and sour citrus fruits, and even more preferably selected from oranges, grapefruits, lemons and limes.

[0040] The vegetables used for manufacturing the freeze - crushed infused liquor, except in special cases, also include leafy vegetables, fruit vegetables (except those regarded as fruits in the market), flower vegetables, root vegetables. In addition, they also include beans, edible plant seeds, perilla, ginger, peppers, herbs (such as mint, lemongrass, coriander, Italian parsley, rosemary), mustard, etc. Preferred examples of vegetables are tomatoes, celery, carrots, parsley, spinach, watercress, green peppers, lettuce, cabbages, beets, ginger (ginger, leaf ginger), perilla (green perilla, red perilla).

[0041] In the following content, the freeze - crushed infused liquor is described taking fruits as an example, and this description, except in special cases, also applies to vegetables.

[0042] In addition, in this specification, when referring to raw materials as "fruits" or "vegetables", except in special cases, it means the whole raw fruits or vegetables including juice and solid components, which are different from "fruit juice" or "vegetable juice". When using the terms "fruit juice" or "vegetable juice", except in special cases, it means the juice of fruits or vegetables obtained in advance through processes such as pressing, which does not include the juice of fruits and / or vegetables contained in the final products, etc. due to using the whole fruits and / or vegetables as raw materials.

[0043] In the freezing process, the raw fruits and / or vegetables are frozen and solidified. The freezer and freezing method used for freezing are not limited, and any one of the air freezing method, air blast freezing method, contact freezing method, brine freezing method, and freezing method using liquid nitrogen can be used. The preferred freezing method is the freezing method 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. The "embrittlement temperature" in this specification refers to the temperature at which the object rapidly embrittles (embrittles and is prone to spoilage) at low temperatures. The embrittlement temperature can be determined by the conventional methods implemented by polymers, etc.

[0044] The size of the fruits and vegetables supplied to the freezing process is not limited as long as they can be put into the freezer. However, sometimes it is more suitable to cut them into small pieces in order to freeze them in the shortest possible time, and sometimes it is more suitable not to cut them too finely in order to freeze them with minimal damage and without exposure to air. For fruits and vegetables, the whole including the peel and seeds can be supplied to the freezing process, or the part containing non-edible parts or disliked components can be removed and then supplied to the freezing process. The removal of such parts can also be carried out after the freezing process. Through the freezing process, frozen products of fruits or vegetables can be obtained.

[0045] In the micronization process, the frozen product is micronized. The pulverizer and micronization method used in this process are not limited. Micronization is carried out at low temperature in a state where the frozen product can maintain solidification, preferably under the freezing conditions using liquid nitrogen. The temperature of liquid nitrogen is -196°C. The degree of micronization is not particularly limited, and it is preferably carried out in such a way that the average particle size of the obtained micronized product becomes about 1 μm to about 1000 μm, more preferably about 1 μm to about 200 μm, and further preferably about 1 μm to about 100 μm. In addition, the average particle size in this specification refers to the median particle size (the particle size corresponding to 50% of the sieve residue distribution curve. Also called the median diameter or 50% particle size). Through the micronization process, frozen micronized products of fruits and / or vegetables can be obtained.

[0046] Next, the obtained frozen micronized product is supplied to the impregnation process. Specifically, the frozen micronized product is impregnated in a liquid containing alcohol. The frozen micronized product can be directly supplied to the impregnation process, or it can be thawed and made into a paste before being supplied. The temperature of the impregnation process is not particularly limited as long as it is not heated. In addition, the impregnation period is not limited either. Typically, it is about half a day to several months, or about 1 day to about 3 days, and it can also be several months.

[0047] The so-called alcoholic liquid refers to a liquid containing ethanol that can be consumed or used in food manufacturing, and may also contain water. Typically, the alcoholic liquid is a mixture of ethanol and water, including distilled spirits or fermented liquors. In this process, the alcoholic liquid is preferably distilled spirits. The alcohol content of the alcoholic liquid used in this process is preferably a substance with about 15.0 v / v% to about 100.0 v / v%, more preferably about 25.0 v / v% to about 60.0 v / v%.

[0048] The impregnation ratio is not limited either. Typically, relative to 1 L of the alcoholic liquid, the cryomilled material is about 1 g to about 500 g, about 5 g to about 300 g, or about 10 g to about 200 g.

[0049] Through the impregnation process, an impregnated liquor, which is a cryomilled impregnated liquor, can be obtained. The impregnated liquor can be used directly or after removing solid substances by filtration.

[0050] To manufacture the beverage of the present invention, it is sufficient to mix the cryomilled impregnated liquor with other materials.

[0051] (Other components) Within the range that does not impair the effects of the present invention, various additives and the like similar to those in ordinary beverages can also be formulated into the beverage of the present invention. As various additives, for example, acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH regulators, thickeners, quality stabilizers, etc. can be cited.

[0052] (Beverage in containers) The beverage of the present invention can be provided in the form of being packed in a container. The form of the container includes metal containers such as cans, PET bottles, cartons, bottles, bags, etc., but is not limited thereto. For example, by filling the beverage of the present invention into a container and then performing heat sterilization methods such as autoclave sterilization, or by sterilizing the beverage and then filling it into a container, a sterilized container-packed product can be manufactured.

[0053] (Related methods) In one aspect, the present invention relates to a method for reducing at least one selected from the pungent odor, bitterness, and astringency from alcohol in an alcoholic beverage with an alcohol content of 30 v / v% or less, a sugar content of 4.0 g / 100 ml or less, a juice content of less than 8.0 w / w% in terms of juice rate, and an absorbance at a wavelength of 550 nm of less than 0.68. The method includes a step of mixing raw materials in such a way that the content of myristicin in the beverage reaches 20 ppb or more.

[0054] Examples of the raw materials are myristicin and plant extracts containing the same, water, etc.

[0055] The types of ingredients in the beverage, their contents, absorbance, pH, carbon dioxide pressure, and their preferred ranges, as well as the methods for adjusting them, are as described for the beverage of the present invention above or can be derived therefrom. The timing is not limited either. Further, specific examples or amounts of additional other ingredients are also as described for the beverage above.

[0056] For example, when the beverage contains a frozen pulverized and impregnated liquor of fruits and / or vegetables, the aforementioned step of mixing the raw materials may include the following steps: A step of freezing one or more of the fruits and / or vegetables to obtain a frozen product; A step of finely pulverizing the frozen product to obtain a frozen finely pulverized product; A step of directly or thawing the finely pulverized product to make it into a paste, and then impregnating it in an alcohol-containing liquid to obtain an impregnated liquor; and, A step of mixing the impregnated liquor with other raw materials.

[0057] (Numerical range) For more clearly recording, the numerical ranges in this specification include their endpoint values, that is, the lower limit value and the upper limit value. Examples

[0058] Hereinafter, specific experimental examples are shown to illustrate the present invention in more detail, but the present invention is not limited by the following experimental examples.

[0059] In addition, the absorbance of all beverages prepared in the following experiments at a wavelength of 550 nm is within the range of 0.05 to 0.67.

[0060] (Experiment 1) The effect of myristicin Neutral spirits and water were mixed to prepare a plurality of aqueous alcohol solutions with alcohol contents of 7 v / v%, 15 v / v%, 30 v / v%, and 40 v / v%. Various amounts of myristicin were added to these to prepare sample beverages. In all the obtained sample beverages, the sugar content was 0 g / 100 ml, the juice rate was 0 w / w%, and the pH was a specific value within the range of 3.3 to 6.6.

[0061] Next, each sample beverage was subjected to a sensory evaluation by 4 professional reviewers according to the following criteria, and the average value of their scores was obtained. A high score indicates a good result in any item. To reduce individual differences in evaluation, each reviewer used a standard product corresponding to each score and established a consensus on the relationship between each score and the taste in advance.

[0062] (Stimulating odor from alcohol (EtOH)) 6 points: The stimulating odor from alcohol is not felt at all 5 points: The stimulating odor from alcohol is hardly felt 4 points: The stimulating odor from alcohol is weak 3 points: Slightly feel the pungent odor from alcohol 2 points: Feel the pungent odor from alcohol 1 point: Strongly feel the pungent odor from alcohol (the bitterness and astringency from alcohol (EtOH)) 6 points: Completely cannot feel the bitterness and astringency from alcohol 5 points: Almost cannot feel the bitterness and astringency from alcohol 4 points: The bitterness and astringency from alcohol are weak 3 points: Slightly feel the bitterness and astringency from alcohol 2 points: Feel the bitterness and astringency from alcohol 1 point: Strongly feel the bitterness and astringency from alcohol (the flavor of the spice from myristicin) 6 points: Completely cannot feel the fragrance of the spice 5 points: Almost cannot feel the fragrance of the spice 4 points: Do not feel the fragrance of the spice very much 3 points: Slightly feel the fragrance of the spice 2 points: Slightly feel the fragrance of the spice 1 point: Strongly feel the fragrance of the spice These evaluation criteria and evaluation methods are also used in other experiments.

[0063] The formulation ratios and sensory evaluation results of each beverage are shown in the following table.

[0064] [Table 1]

[0065] It can be clearly known from the above table that in a specific range of alcohol content, myristicin in a specific amount or more can reduce at least one selected from the pungent odor, bitterness, and astringency from alcohol.

[0066] In addition, "Comprehensive Evaluation" is shown in the above table. It is an evaluation of beverages (7 v / v%, 15 v / v%, and 30 v / v%) with an alcohol content within the scope of the present invention. Those with scores of 3 points or more in all three items of pungent odor, bitterness and astringency, and the flavor of the spice are indicated by "〇", and others are indicated by "×". An evaluation of "〇" can be obtained within a specific range of myristicin content.

[0067] (Experiment 2) Research on beverages with lemon flavor To the beverage samples, carbonic acid, high-intensity sweeteners, acidulants, and pH regulators were further added to prepare beverages with a lemon flavor, and the same experiments as in Experiment 1 were carried out. In all the beverage samples, the amounts of carbonic acid, high-intensity sweeteners, acidulants, and pH regulators used were at the same level. In all the obtained sample beverages, the sugar content was 0 g / 100 ml, the juice rate was 0 w / w%, and the pH was a specific value within the range of 3.3 to 5.0.

[0068] In the sensory evaluation, in addition to the evaluation items described in Experiment 1, the "improvement of fruitiness" was also evaluated. The evaluation criteria are as follows.

[0069] (Improvement of fruitiness) 6 points: There is an obvious improvement in fruitiness 5 points: There is an improvement in fruitiness 4 points: There is a slight improvement in fruitiness 3 points: There is a little improvement in fruitiness 2 points: There is almost no improvement in fruitiness 1 point: There is no improvement in fruitiness The formulation ratios and evaluation results of each beverage are shown in the following table.

[0070] [Table 2]

[0071] In the beverages containing additional ingredients other than myristicin and alcohol, the same tendency as in Experiment 1 was also confirmed.

[0072] In addition, in the "Comprehensive Evaluation" in the table, the samples with scores of 3 or more in all three items of the flavors of pungent odor, bitterness and astringency, and spice flavor are indicated by "〇".

[0073] (Experiment 3) Influence of pH In the same manner as in Experiment 1, an aqueous alcohol solution containing myristicin was prepared, and the pH was further adjusted to obtain sample beverages. 75% phosphoric acid for food additives (Nippon Chemical Industry Co., Ltd.) was used for pH adjustment. In all the sample beverages, the myristicin content was 100 ppb, the alcohol content was 7 w / w%, the sugar content was 0 g / 100 ml, and the juice rate was 0 w / w%.

[0074] The same sensory evaluation test as in Experiment 1 was carried out on all the obtained sample beverages. The results are shown in the following table.

[0075] [Table 3] pH 2.0 2.6 3.0 3.7 4.0 4.5 5.0 6.4 EtOH pungency 5.0 5.0 6.0 6.0 6.0 6.0 5.0 5.0 Bitterness and astringency from EtOH 4.0 5.0 6.0 6.0 6.0 5.0 5.0 4.0 Spicy flavor 6.0 6.0 6.0 6.0 6.0 6.0 6.0 6.0 Overall evaluation 〇 〇 〇 〇 〇 〇 〇 〇

[0076] In the "Comprehensive Evaluation" in the table, samples with scores of 3 or more in all three items of the flavors of pungent odor, bitterness and astringency, and spice flavor are indicated by "〇", and samples other than these are indicated by "×".

[0077] When the pH is in a specific range, particularly good results can be obtained. Especially in the range of pH 3.0 to 4.5, all evaluation results are very satisfactory.

[0078] (Experiment 4) Influence of saccharides First, an aqueous alcoholic solution containing myristicin was prepared in the same manner as in Experiment 1, and various amounts of saccharides (sucrose) were further added to prepare sample beverages. In all the sample beverages, the myristicin content was 100 ppb, the alcohol content was 7 w / w%, the pH was a specific value within the range of 3.3 to 6.6, and the juice content was 0 w / w%.

[0079] Furthermore, as a control group, a sample beverage identical to the above sample beverage was prepared except that it did not contain myristicin.

[0080] The same sensory evaluation test as in Experiment 1 was performed on all the obtained sample beverages. Then, from the scores of each beverage containing myristicin, the scores of the control group containing the corresponding amount of saccharides were subtracted to obtain a value. The obtained value represents the alleviating effect of myristicin on at least one of the pungent odor, bitterness and astringency from alcohol (the larger the value of each item or its total value, the better the alleviating effect). The results are shown in the following table.

[0081] [Table 4] Alleviating effect Sugars (g / 100 ml) 1.0 3.0 4.0 4.2 4.3 4.5 EtOH pungency 4.0 3.0 2.5 1.0 1.0 0.0 Bitterness and astringency from EtOH 3.0 3.5 2.5 1.5 1.0 0.5 Total 7.0 6.5 5.0 2.5 2.0 0.5

[0082] When the saccharide content is in a specific range, this alleviating effect becomes larger.

[0083] (Experiment 5) Influence of juice amount An experiment identical to Experiment 4 was performed except that various amounts of juice were added instead of saccharides. The juice used was clear lemon juice. In this experiment, from the scores of each beverage containing myristicin, the scores of the control group containing the corresponding amount of juice were subtracted to obtain a value representing the alleviating effect. In all sample beverages other than the control group, the myristicin content was 100 ppb, the alcohol content was 7 w / w%, within the range of pH 2.0 to 5.0, and the saccharide content was 1.0 g / 100 ml or less. The results are shown in the following table.

[0084] [Table 5] Alleviating effect Juice content (w / w%) 0 1.0 4.0 7.0 8.0 EtOH pungency 4.0 3.5 3.0 2.0 0.5 Bitterness and astringency from EtOH 3.0 2.5 2.0 1.0 1.0 Total 7.0 6.0 5.0 3.0 1.5

[0085] When the juice content is within a specific range, the alleviating effect brought by myristicin will become greater.

Claims

1. An alcoholic beverage, characterized in that, The content of myristicin is 20 ppb or more, the alcohol content is 30 v / v% or less, the content of saccharides is 4.0 g / 100 ml or less, the juice content is less than 8.0 w / w% in terms of juice rate conversion, and the absorbance at a wavelength of 550 nm is less than 0.

68.

2. The alcoholic beverage according to claim 1, characterized in that, The content of myristicin is 20 to 1000 ppb.

3. The alcoholic beverage according to claim 1 or 2, characterized in that, It has a pH in the range of 2.0 to 6.

6.

4. The alcoholic beverage according to any one of claims 1 to 3, characterized in that, A frozen pulverized and impregnated liquor containing fruits and / or vegetables.

5. A method for reducing at least one selected from the group consisting of the pungent odor, bitterness, and astringency of alcohol in an alcoholic beverage having an alcohol content of 30 v / v% or less, a saccharide content of 4.0 g / 100 ml or less, a juice content of less than 8.0 w / w% in terms of juice rate conversion, and an absorbance at a wavelength of 550 nm of less than 0.

68. Characterized in that, It includes a step of mixing raw materials such that the content of myristicin in the beverage reaches 20 ppb or more.

6. The method according to claim 5, characterized in that, The step of mixing raw materials includes: A step of freezing one or more of fruits and / or vegetables to obtain a frozen product; A step of finely pulverizing the frozen product to obtain a frozen finely pulverized product; A step of directly or after thawing the finely pulverized product to make it into a paste and then impregnating it in an alcohol-containing liquid to obtain an impregnated liquor; and A step of mixing the impregnated liquor with other raw materials, The beverage contains the impregnated liquor.

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