Alcoholic beverage

Abstract

The purpose of this invention is to provide an alcoholic beverage that can suppress the bitterness produced by kaempferol and alcohol. An alcoholic beverage is characterized by containing 100 ppb to 15000 ppb of kaempferol, more than 50 ppb of γ-nonanolactone, and isoamyl alcohol.

Description

Technical Field

[0001] The invention in this case relates to a novel alcoholic beverage. Background Technology

[0002] Alcoholic beverages with various flavor characteristics exist on the market. The flavor characteristics of alcoholic beverages are one of the factors that differentiate them from competitors, and manufacturers therefore go to great lengths to achieve this. For example, aroma components derived from plant materials are used to impart flavor to alcoholic beverages. Patent Document 1 discloses an alcoholic beverage that uses plant materials such as green tea, black tea, and vanilla, which imparts a refreshing aroma and rich flavor without the bitterness derived from the plant materials. Patent Document 2 discloses a method for adjusting γ-nonalactone to a specific concentration to provide alcoholic beverages such as beer with excellent body, fullness, and richness.

[0003] Patent documents Patent Document 1: Japanese Patent Application Publication No. 2007-159502 Patent Document 2: Japanese Patent Application Publication No. 2023-142898 Summary of the Invention

[0004] To impart a refreshing sensation to alcoholic beverages, one could consider adjusting the concentration of quinacrine derived from plants, etc. However, the inventors of this invention discovered that quinacrine sometimes interacts with alcohol to produce a bitter taste. The purpose of this invention is to provide an alcoholic beverage in which the bitterness produced by quinacrine and alcohol is suppressed.

[0005] The inventors conducted in-depth research and discovered that a specific component is effective in inhibiting the bitterness produced by cinnamyl alcohol and alcohol. This invention is based on this insight. The following are provided, but not limited to, the invention. (1) An alcoholic beverage, characterized in that it contains 100 ppb to 15000 ppb of quinol; γ-nonanolactones of 50 ppb or higher; and, Isoamyl alcohol. (2) The alcoholic beverage according to (1) is characterized in that it further contains at least one ingredient selected from linalool, geraniol and α-terpineol. (3) The alcoholic beverage according to (1) or (2) is characterized in that it is a distilled spirit. (4) An alcoholic beverage according to any one of (1) to (3), characterized in that it is a spirit. Detailed Implementation

[0006] <Alcoholic Beverages> This invention provides alcoholic beverages. Alcoholic beverages can include, but are not limited to, sparkling wines, brewed wines, distilled spirits, and mixed spirits. Sparkling wines include beer and other sparkling wines. Brewed wines include sake and fruit wines. Distilled spirits include shochu (barley shochu, taro shochu, etc.), continuously distilled shochu, single-distilled shochu, awamori, whiskey, brandy, raw material alcohol, spirits (such as vodka, rum, tequila, gin, and aquavit), raw material alcohol, and neutral alcohol (also known as neutral spirits). Mixed spirits include synthetic sake, sweet fruit wines, and liqueurs. This invention is not limited to those listed here; any alcoholic beverage is generally applicable to this invention.

[0007] The alcoholic beverage of this invention contains cinnamyl alcohol (also known as cis-3-hexen-1-ol) as an ingredient. Cinnamyl alcohol is an unsaturated alcohol, discovered and named as an aroma component of green tea, and is a colorless liquid at room temperature. It is also found in many other plants besides green tea, associated with their grassy aroma. Furthermore, it is widely used as a flavoring agent to impart a refreshing aroma to food and to alleviate fatigue. Cinnamyl alcohol can be present in alcoholic beverages at concentrations of, for example, 100 ppb to 15000 ppb, 500 ppb to 15000 ppb, or 500 ppb to 10000 ppb. Since cinnamyl alcohol coexists with alcohol, the resulting bitterness in the alcoholic beverage is unexpected. Cinnamyl alcohol can be derived from any raw material used in the manufacture of the alcoholic beverage. For example, it can be cinnamyl alcohol generated during the manufacturing process due to fermentation or processing of the raw materials, and / or cinnamyl alcohol derived from flavorings or extracts that can be added as needed in any step. The concentration of cinnamyl alcohol can be adjusted at any stage of the alcoholic beverage manufacturing process. For example, it can be done before, during and after the raw materials are fed, fermented, filtered, distilled, matured, mixed, and / or before the container is filled.

[0008] The alcoholic beverage of this invention contains γ-nonanolactone (sometimes also called γ-nonanoic acid lactone) as an ingredient. γ-nonanolactone is an ingredient sometimes used in food and other products as a coconut flavoring agent. γ-nonanolactone can be present in the alcoholic beverage at concentrations of, for example, 50 ppb or more, 100 ppb or more, or 500 ppb or more. There is no particular upper limit to the concentration of γ-nonanolactone; for example, it can be below 2500 ppb or below 2000 ppb. Alternatively, γ-nonanolactone can be present in the alcoholic beverage at concentrations of 50 ppb to 2500 ppb, 100 ppb to 2500 ppb, 100 ppb to 2000 ppb, or 500 ppb to 2000 ppb. γ-nonanolactone can be derived from any raw material used in the manufacture of the alcoholic beverage. For example, it can be γ-nonanolactone generated during the manufacturing process from the fermentation or processing of raw materials, and / or γ-nonanolactone derived from flavorings or extracts that can be added as needed in any step of the manufacturing process. The concentration of γ-nonanolide can be adjusted at any stage of the alcoholic beverage manufacturing process. For example, it can be done before, during, and / or after the feeding of raw materials, fermentation, filtration, distillation, aging, mixing, and / or container filling.

[0009] The alcoholic beverage of this invention contains isoamyl alcohol. Isoamyl alcohol is known to be one of the aroma components of many plants (such as jasmine, gardenia, and plum blossom), which helps to enhance sweetness. Isoamyl alcohol is only required to be present in alcoholic beverages in extremely small amounts. Therefore, there is no particular limitation on the concentration of isoamyl alcohol in alcoholic beverages; it can be any concentration. For example, isoamyl alcohol can be present in alcoholic beverages at concentrations below 3000 ppm, below 1000 ppm, below 500 ppm, below 100 ppm, or below 50 ppm. Furthermore, isoamyl alcohol can be present in alcoholic beverages at concentrations above 10 ppm, above 100 ppm, above 500 ppm, above 1000 ppm, or above 3000 ppm. Further, isoamyl alcohol can be present in alcoholic beverages within certain ranges, such as 50 ppm to 3000 ppm, 100 ppm to 1000 ppm, or 100 ppm to 500 ppm. Isoamyl alcohol can originate from any raw material used in the manufacture of the alcoholic beverage. For example, isoamyl alcohol can be generated during the manufacturing process from the fermentation or processing of raw materials, and / or isoamyl alcohol from flavorings or extracts that can be added as needed at any stage of the process. The concentration of isoamyl alcohol can be adjusted at any stage of the alcoholic beverage manufacturing process. For example, before, during, and / or after the feeding of raw materials, fermentation, filtration, distillation, aging, mixing, and / or container filling.

[0010] The alcoholic beverage of this invention contains alcohol. In this specification, when referred to simply as "alcohol," unless otherwise specified, it refers to ethanol. The alcohol content (sometimes called "alcohol percentage") of the alcoholic beverage can be 1.0% (v / v) or more, 5% (v / v) or more, 10% (v / v) or more, 12% (v / v) or more, 15% (v / v) or more, 20% (v / v) or more, 25% (v / v) or more, or 30% (v / v) or more, preferably 10% (v / v) or more. Furthermore, the alcohol content can also be 1% (v / v) to 60% (v / v), 5% (v / v) to 60% (v / v), 10% (v / v) to 60% (v / v), 10% (v / v) to 50% (v / v), 15% (v / v) to 50% (v / v), or 20% (v / v) to 40% (v / v). Alcohol can originate from any raw material used in the manufacture of alcoholic beverages. For example, it can be alcohol produced during the fermentation or processing of raw materials, and / or alcohol from flavorings, extracts, or other alcohols that can be added as needed at any stage of the manufacturing process. The alcohol concentration can be adjusted at any stage of the alcoholic beverage manufacturing process. This includes, for example, before, during, and / or after the feeding of raw materials, fermentation, filtration, distillation, aging, mixing, and / or container filling. While there are no particular limitations, the desired alcohol concentration can also be achieved by adjusting distillation conditions or adding alcohol sources or water with different alcohol percentages.

[0011] The alcoholic beverage of this invention may further contain terpenoid compounds. These terpenoid compounds may be, for example, at least one component selected from linalool, geraniol, and α-terpineol. The concentration of these terpenoid compounds in the alcoholic beverage can be appropriately set. These terpenoid compounds may originate from any raw material used in the manufacture of the alcoholic beverage. For example, they may be substances generated during the fermentation or processing of raw materials, and / or substances from flavorings or extracts that can be added as needed in any step. The concentration of these terpenoid compounds can be adjusted at any stage of the alcoholic beverage manufacturing process. For example, before, during, and / or after the feeding of raw materials, fermentation, filtration, distillation, aging, and / or container filling.

[0012] The alcoholic beverage of this invention may or may not contain carbonic acid. When the alcoholic beverage contains carbonic acid, the carbonic acid can be supplied using methods commonly known to those skilled in the art. For example, carbon dioxide can be dissolved in the beverage under pressure; a mixer such as a carbonator can be used to mix the carbon dioxide with the beverage in a piping system; the beverage can be sprayed into a tank filled with carbon dioxide to allow it to absorb the carbon dioxide; or the beverage can be mixed with carbonated water. The lower limit of the carbon dioxide pressure is 1.0 kgf / cm³. 2 Above, 1.2 kgf / cm 2Above, 1.3 kgf / cm 2 The upper limit for carbon dioxide pressure is 3.0 kgf / cm². 2 Below, 2.7 kgf / cm 2 Below or 2.5 kgf / cm 2 The following is a typical example: the carbon dioxide pressure in the carbonated alcoholic beverage of the present invention is 1.0~3.0 kgf / cm² at 20°C. 2 1.2~2.7 kgf / cm 2 1.3~2.5 kgf / cm 2 .

[0013] The alcoholic beverage of this invention may further contain ingredients other than those described above. The alcoholic beverage of this invention may also contain plant-derived ingredients. Plants include, but are not limited to, fruits, vegetables, herbs, leaves, and flowers. Fruits or vegetables may be the fruits or vegetables themselves or processed substances. For example, fruit juice or vegetable juice can be obtained by juicing fruits or vegetables, and this juice or vegetable juice can be used directly, or concentrated fruit juice or concentrated vegetable juice obtained by concentrating the fruit juice or vegetable juice can be used. Furthermore, juice, slurry, clear liquid, cloudy juice, or extracts thereof obtained by processing fruits, fruit juice, concentrated fruit juice, vegetables, vegetable juice, or concentrated vegetable juice and removing solids such as seeds can also be used.

[0014] Fruits include citrus fruits (oranges, Satsuma mandarins, grapefruits, lemons, limes, pomelos, Iyokan, Natsumikan, Hachisaku, Ponkan, flat lemons, saffron, etc.), pome fruits (apples, pears, etc.), stone fruits (peaches, plums, apricots, prunes, cherries, etc.), berries (grapes, blackcurrants, blueberries, etc.), tropical and subtropical fruits (pineapples, guavas, bananas, mangoes, lychees, etc.), and fruit vegetables (strawberries, cantaloupes, watermelons, etc.), but are not limited to these. In addition, vegetables include tomatoes, corn, pumpkins, carrots, etc., but are not limited to these. One type of fruit or vegetable can be used alone, or two or more can be used in combination. Furthermore, fruits and vegetables can be combined.

[0015] Plant leaves can be the leaves themselves or processed leaves. For example, the leaves themselves can be used directly, an extract can be obtained from the leaves and used, or an extract obtained by concentrating the leaf extract can be used. Leaves can be fresh leaves, dried leaves, fermented leaves, enzyme-treated leaves, microbially treated leaves, or their pulverized forms. Leaves include tea leaves. Tea leaves include unfermented tea leaves, semi-fermented tea leaves, and fermented tea leaves. Unfermented tea leaves include green tea leaves, such as: sencha, gyokuro, fussho, bancha, sweet tea, yulu tea, Longjing tea, Huangshan Maofeng, etc. Semi-fermented tea leaves include white tea leaves and oolong tea leaves, such as: Bai Mudan, Baihao Yinzhen, Wuyi rock tea, Tieguanyin tea, narcissus tea, oolong tea, etc. Fermented tea leaves include red tea leaves, yellow tea leaves, and black tea leaves, such as: black tea, pu-erh tea, etc.

[0016] The aforementioned plants (fruits, vegetables, herbs, leaves, flowers, etc.) and their processed products (extracts, extracts, concentrates, etc.) may be used at any stage of the manufacturing process of alcoholic beverages. For example, they may be used before, during, and / or after the feeding of raw materials, fermentation, filtration, distillation, aging, and / or container filling, or they may be mixed with other raw materials.

[0017] The alcoholic beverage of this invention may further contain additives that can be added to the beverage. Additives include, but are not limited to, flavorings, vitamins, colorings, antioxidants, preservatives, flavorings, extracts, pH adjusters, and quality stabilizers.

[0018] The alcoholic beverage of this invention can be provided in a container. Containerized beverages can be stably preserved for a long period of time, therefore this method is preferred. There are no particular limitations on the container used for the beverage; any commonly used container, such as a metal container, resin container, paper container, or glass container, can be used. Containers include, but are not limited to, aluminum or steel cans, PET bottles, cardboard boxes, glass bottles, barrels, ceramic containers, and bags. Furthermore, the alcoholic beverage can be appropriately sterilized. There are no particular limitations on the sterilization method; examples include heat sterilization methods such as filling the container with the alcoholic beverage and then sterilizing it in a sterilizer, or sterilizing the beverage before filling it into the container.

[0019] <Component Analysis> The compositional analysis of the alcoholic beverage of this invention and the raw materials used in its manufacture can be performed by the following methods.

[0020] (1) Alcohol content In this specification, the alcohol content can also be determined by any known method. For example, the alcohol content can be determined using a vibrating densitometer. More specifically, a sample is prepared by removing carbon dioxide from the alcoholic beverage to be tested through filtration or ultrasonic treatment. Then, the sample is subjected to direct-fire distillation, and the density of the resulting distillate is measured at 15°C. The alcohol content is then calculated using Table 2, "Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," attached to the Japanese National Tax Agency's Regulations for Analysis (Order No. 6 of the Japanese National Tax Agency, revised June 22, 2007). An alcohol content of less than 1.0% (v / v) can be determined using "B) Gas Chromatography Analysis" as described in Section 3-4 (Alcohol Content) of the Japanese National Tax Agency's Regulations for Analysis.

[0021] (2) Analysis of cinnamyl alcohol (cis-3-hexen-1-ol) and terpenoids (linalool, geraniol and α-terpineol, etc.) In this specification, there are no particular limitations on the methods for determining the content of these components, and well-known methods may be appropriately selected. For example, GC-MS is preferred. For example, these components can be determined by gas chromatography / mass spectrometry (GC / MS) under the following conditions. GC / MS analysis conditions: • Column: HP-INNOWAX (0.25mm ID×60m, film thickness 0.25μm) • Vaporization chamber temperature: 200℃ • Temperature program: 50℃ (1 min) 50℃→240℃ (3℃ / min) 240℃ (5min) • Flow split ratio: 1:2 • Linear velocity: 30.0 cm / s (constant) • Carrier gas: He • Ion source temperature: 200℃ • Transmission line temperature: 240℃.

[0022] (3) Analysis of γ-nonanolactone [GC / MS conditions (Full evaporation dynamic headspace (FE-DHS) injection method)] • Devices: Agilent 7890B (GC), 5977B (MS), Gester MultiPurpose Sampler (auto-sampler) • Adsorption resin: TENAX • Incubation temperature: 80℃ • Nitrogen purging volume: 3L • Nitrogen purging flow rate: 100 mL / min ・TDU: [30℃]-[210℃ / min]-[240℃(3min)] • CIS: [10℃] - [120℃ / sec] - [240℃] (Liner packing: TENAX) • Column: DB-WAX (30m × 250μm × 0.25μm) manufactured by GESTEL • Column temperature: [40℃ (3 min)] - [5℃ / min] - [240℃ (7 min)] • Carrier gas: He • Transmission line: 250℃ • Ion source temperature: 230℃ ・Scan Parameter:m / z=28.7~300 • Diversion: None.

[0023] (4) Analysis of isoamyl alcohol • GC system 8860GC / FID • Inlet • Split / No split, 250℃, split ratio 30:1 • Liner: Ultra Inert liner (p / n5190-2295) • Column: J&W DB-FATWAX Ultra Inert, 30m × 0.25mm, 0.25μm (p / n G3903-63008) • Carrier gas: Helium, constant flow rate of 1 mL / min • Column oven 40℃ (4 minutes) Increase the temperature to 100℃ at a rate of 5℃ / min. Increase the temperature to 200℃ (10 minutes) at a rate of 10℃ / min. • FID: 250℃ • Hydrogen: 30 mL / min • Air: 300 mL / min • Supplemental gas (N2): 25 mL / min • Injection: 0.5 μL.

[0024] (5) Carbon dioxide pressure The carbon dioxide pressure in beverages can be determined using methods known to those skilled in the art. For example, carbon dioxide pressure can be measured using a Kyoto Electronics Industrial Gas Volume Measuring Apparatus GVA-500A. For instance, by setting the sample temperature to 20°C, venting (exhausting) the air from the container within the aforementioned gas volume measuring apparatus, followed by agitation, and then measuring the carbon dioxide pressure. Unless otherwise specified in this specification, carbon dioxide pressure can be determined using this method.

[0025] <The Effects of the Invention> According to the invention, bitterness produced by quinolone and alcohol can be suppressed in alcoholic beverages. The generation of this bitterness and its relationship with γ-nonanolactone and / or isoamyl alcohol are not yet known. Furthermore, by adjusting the concentration of γ-nonanolactone to a specific range, bitterness can be suppressed without impairing flavor. Example

[0026] Specific examples of the invention are shown below. The purpose of the following examples is to understand the invention and is not intended to limit the scope of the invention to these examples.

[0027] [Experimental Example 1] The manifestation of bitterness induced by cinnamyl alcohol and alcohol The effects of cinnamyl alcohol and alcohol on the bitterness of alcoholic beverages were confirmed.

[0028] Pure water was added to commercially available neutral ethanol to adjust the alcohol content to the levels listed in Table 1 below. Carbonyl alcohol (cis-3-hexen-1-ol (manufactured by Tokyo Chemical Industry Co., Ltd.)) was dissolved in the ethanol to achieve the levels listed in Table 1 below to prepare various samples. The bitterness intensity of each sample was evaluated by six trained professional judges based on sensory tests according to established criteria. Furthermore, prior to the sensory tests, pure water (without added carbonyl alcohol) and a solution in which carbonyl alcohol was dissolved at 15000 ppb in 60 v / v% ethanol were prepared. The former was scored as 1 point, and the latter as 6 points. These scores were verified by six trained professional judges, and bitterness was scored based on these criteria. <Sensory Evaluation Criteria> I strongly feel that 6 points I feel like I'm getting 5 points. I feel like I have 4 points. I don't really feel like 3 points I could hardly feel the 2 points I couldn't feel a single point at all The average score is calculated based on the evaluation scores of 6 professional reviewers, and the evaluation is carried out in the following 5 levels according to the average score. Average score above 1 and less than 2 ("-") Average score of 2 or higher but less than 3 (±) An average score of 3 or higher but less than 4 (plus) An average score of 4 or higher but less than 5 (++) An average score of 5 or above (+++)

[0029] [Table 1] The results in Table 1 confirm the following: In samples without alcohol, even with the presence of benzoyl peroxide, no bitterness was detected, or practically imperceptible. In samples containing alcohol, the presence of benzoyl peroxide resulted in a perceptible bitterness. The higher the alcohol content and benzoyl peroxide concentration of the sample, the stronger the tendency to perceive bitterness. These results clearly demonstrate that the interaction between alcohol and benzoyl peroxide produces a bitter taste in alcoholic beverages.

[0030] [Example 1] Bitterness suppression effect based on isoamyl alcohol Pure water was added to commercially available neutral ethanol to adjust the alcohol content to the levels listed in Table 2 below. Samples were prepared by dissolving quinacrine in the ethanol at a concentration of 10,000 ppb, and by dissolving it in isoamyl alcohol (Fujifilm and Kojun Chemical Co., Ltd.) at concentrations of 100 ppm, 500 ppm, 1000 ppm, or 3000 ppm, respectively. The bitterness intensity of each sample was evaluated by six trained professional judges using sensory evaluation according to the criteria shown in Test Example 1.

[0031] [Table 2] The results in Table 2 show that the presence of isoamyl alcohol can suppress bitterness. Isoamyl alcohol exhibited the same bitterness-suppressing effect at all tested concentrations.

[0032] [Example 2] Effects of γ-nonanolactone Add pure water to commercially available neutral alcohol to adjust the alcohol content to the levels shown in Table 3 below. Dissolve quinolone, isoamyl alcohol, and γ-nonanolide in the alcohol at the concentrations shown in Table 3 to prepare various samples.

[0033] The intensity of bitterness in each of the samples was evaluated by six trained professional judges using sensory evaluation based on the criteria shown in Test Example 1.

[0034] In addition, the taste of the obtained samples as beverages was evaluated by trained professional judges using sensory evaluation. The taste evaluation considered whether a refreshing aroma was perceived and whether there were any unnatural aromas, off-odors, or foul smells. Based on the taste evaluation, scores ranging from 6 to 1 point were assigned, from highest to lowest. A score of 3 was pre-determined as the passing mark. <Evaluation Criteria for Sensory Testing of Deliciousness> I don't feel like I scored even 1 point. I feel like I have 2 points. I vaguely sensed 3 points I feel like 4 points I could clearly feel 5 points I strongly feel that 6 points The average score is calculated based on the evaluation scores of 6 professional reviewers, and the evaluation is carried out in the following 5 levels according to the average score. Average score above 1 and less than 2 ("-") Average score of 2 or higher but less than 3 (±) An average score of 3 or higher but less than 4 (plus) An average score of 4 or higher but less than 5 (++) An average score of 5 or above is indicated by "++".

[0035] Additionally, if the bitterness suppression rating is "+" or lower, and the deliciousness rating is "+" or higher, it is considered acceptable. If the deliciousness rating is "++" or higher, it is considered excellent.

[0036] [Table 3] The results in Table 3 show that the presence of γ-nonanolactone can suppress bitterness. Higher concentrations of γ-nonanolactone tend to enhance the bitterness-suppressing effect, but bitterness can be suppressed at any concentration. This can be understood as requiring at least 100 ppb of γ-nonanolactone to achieve the desired effect.

[0037] On the other hand, it was also found that if the concentration of γ-nonalactone was too high, the taste evaluation of the beverage tended to decrease. From a taste perspective, this suggests that the concentration of γ-nonalactone could be set below 2500 ppb, or even below 2000 ppb.

Claims

1. An alcoholic beverage, characterized in that, Contains 100 ppb to 15000 ppb of quinine alcohol; γ-nonanolactone with a content of 50 ppb or higher; as well as, Isoamyl alcohol.

2. The alcoholic beverage according to claim 1, characterized in that, It further contains at least one component selected from linalool, geraniol and α-terpineol.

3. The alcoholic beverage according to claim 1, characterized in that, It is a distilled spirit.

4. The alcoholic beverage according to any one of claims 1 to 3, characterized in that, It is a type of spirit.

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