Alcoholic beverage

Abstract

To provide an alcoholic beverage in which bitterness caused by leaf alcohol and alcohol is suppressed.SOLUTION: This alcoholic beverage includes 100 ppb to 15000 ppb of leaf alcohol, 50 ppb or more of γ-nonanolactone, and isoamyl alcohol.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a novel alcoholic beverage.

Background Art

[0002] There are alcoholic beverages having various flavor characteristics in the market. The flavor characteristics of alcoholic beverages are one of the differentiating factors against competing products, and each manufacturer is making various efforts. For example, flavoring alcoholic beverages using aroma components derived from plant raw materials has been carried out. Patent Document 1 discloses an alcoholic beverage that uses plant raw materials such as green tea, black tea, and herbs to impart a fresh aroma and a deep flavor without causing bitterness derived from the plant raw materials. Patent Document 2 discloses adjusting γ-nonanolactone to a specific concentration in order to provide an alcoholic beverage such as beer excellent in taste thickness, richness, and umami.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] In order to impart a fresh feeling etc. to an alcoholic beverage, it is conceivable to adjust the concentration of leaf alcohol derived from plants etc., but the inventor of the present application has discovered that leaf alcohol may cause bitterness in combination with alcohol. The present invention aims to provide an alcoholic beverage in which the bitterness caused by leaf alcohol and alcohol is suppressed.

Means for Solving the Problems

[0005] As a result of intensive studies, the inventor of the present application has found that a specific component is effective in suppressing the bitter taste caused by aoba alcohol and alcohol. The invention of the present application has been completed based on such findings. Without being limited thereto, according to the invention of the present application, the following are provided. (1) Aoba alcohol in an amount of 100 ppb to 15,000 ppb, γ-nonalactone in an amount of 50 ppb or more, and isoamyl alcohol, An alcoholic beverage containing the same. (2) The alcoholic beverage according to (1), further containing at least one component selected from the group consisting of linalool, geraniol, and α-terpineol. (3) The alcoholic beverage according to (1) or (2), which is a distilled liquor. (4) The alcoholic beverage according to any one of (1) to (3), which is shochu.

Mode for Carrying Out the Invention

[0006] <Alcoholic Beverage> The present invention provides an alcoholic beverage. The alcoholic beverage can be, for example, a sparkling liquor, a fermented liquor, a distilled liquor, and a blended liquor, but is not limited thereto. The sparkling liquor includes beer and sparkling wine. The fermented liquor includes sake and fruit wine. The distilled liquor includes shochu (barley shochu, sweet potato shochu, etc.), continuous distillation shochu, pot distillation shochu, awamori, whisky, brandy, raw alcohol, spirits (for example, vodka, rum, tequila, gin, aquavit), raw material alcohol, neutral alcohol (also referred to as neutral spirits), etc. The blended liquor includes synthetic sake, sweet fruit wine, and liqueur. Not limited to those listed herein, beverages containing alcohol in general can be applied to the present invention.

[0007] The alcoholic beverage of the present invention contains green leaf alcohol (also called cis-3-hexen-1-ol) as an ingredient. Green leaf alcohol is a type of unsaturated alcohol, and is a colorless liquid at room temperature that was discovered and named as an aroma component of green tea. It is also present in various plants other than green tea, and is related to the green aroma of plants. It is also widely used as a flavoring to impart a fresh aroma to foods and to reduce human fatigue. Green leaf alcohol may be present in the alcoholic beverage at, for example, 100 ppb to 15,000 ppb, 500 ppb to 15,000 ppb, or 500 ppb to 10,000 ppb. It was unexpected that the coexistence of green leaf alcohol and alcohol would cause bitterness in the alcoholic beverage. The green leaf alcohol may be derived from any of the raw materials used in the production of the alcoholic beverage. For example, it may be green leaf alcohol produced by fermentation or processing of the raw materials during the production process, and / or green leaf alcohol derived from a flavoring or extract that may be blended as necessary in any of the steps. The concentration of the green leaf alcohol may be adjusted at any stage during the production of the alcoholic beverage, for example, before, during, and / or after preparation of the ingredients, fermentation, filtration, distillation, aging, mixing, and / or bottling.

[0008] The alcoholic beverage of the present invention contains γ-nonanolactone (which may also be called γ-nonalactone) as a component. γ-Nonanolactone is a component that may be used in foods and the like as a coconut flavor. γ-Nonanolactone can be present in the alcoholic beverage, for example, at 50 ppb or more, 100 ppb or more, or 500 ppb or more. The upper limit of the concentration of γ-nonanolactone is not particularly limited, but by way of example, it can be 2500 ppb or less or 2000 ppb or less. Alternatively, γ-nonanolactone can be present in the alcoholic beverage at 50 ppb to 2500 ppb, 100 ppb to 2500 ppb, 100 ppb to 2000 ppb, or 500 ppb to 2000 ppb. γ-Nonanolactone may be derived from any of the raw materials used in the production of the alcoholic beverage. For example, in the production process, it can be γ-nonanolactone produced by fermentation or processing of the raw materials, and / or γ-nonanolactone derived from flavors or extracts that can be blended as needed in any of the steps. The adjustment of the concentration of γ-nonanolactone may be carried out at any stage of the production process of the alcoholic beverage. For example, it may be before, during, and / or after the charging of the raw materials, fermentation, filtration, distillation, aging, mixing, and / or bottling.

[0009] The alcoholic beverage of the present invention contains isoamyl alcohol. Isoamyl alcohol is one of the fragrance components of various plants (e.g., jasmine, gardenia, plum, etc.) and is known to contribute to a sweet fragrance. Isoamyl alcohol may be present in the alcoholic beverage in a very small amount. Therefore, the concentration of isoamyl alcohol in the alcoholic beverage is not particularly limited and may be any concentration. For example, isoamyl alcohol may be present in the alcoholic beverage at 3000 ppm or less, 1000 ppm or less, 500 ppm or less, 100 ppm or less, 50 ppm or less. Also, isoamyl alcohol may be present in the alcoholic beverage at 10 ppm or more, 100 ppm or more, 500 ppm or more, 1000 ppm or more, 3000 ppm or more. Furthermore, isoamyl alcohol may be present in the alcoholic beverage within a certain range, such as 50 ppm to 3000 ppm, 100 ppm to 1000 ppm, 100 ppm to 500 ppm. Isoamyl alcohol may be derived from any raw material used in the production of the alcoholic beverage. For example, in the production process, it may be isoamyl alcohol produced by fermentation or processing of raw materials, and / or isoamyl alcohol derived from fragrances or extracts that can be blended as needed in any step. The adjustment of the concentration of isoamyl alcohol may be carried out at any stage in the production process of the alcoholic beverage. For example, it may be before, during, and / or after the charging of raw materials, fermentation, filtration, distillation, aging, mixing, and / or bottling.

[0010] The alcoholic beverage of the present invention contains alcohol. In the present specification, unless otherwise specified, the term "alcohol" shall mean ethanol. The alcohol content (sometimes referred to as "alcohol concentration") 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. Further, the alcohol content may 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). The alcohol may be derived from any raw material used in the production of the alcoholic beverage. For example, in the production process, it can be alcohol produced by fermentation or processing of raw materials, and / or alcohol derived from flavors, extracts, or alcohol that can be blended as needed in any step. The adjustment of the alcohol concentration may be carried out at any stage of the production process of the alcoholic beverage. For example, it may be before, during, and / or after the charging of raw materials, fermentation, filtration, distillation, aging, mixing, and / or filling into containers. Without limitation, it can be set to the desired alcohol content by adjusting distillation conditions or adding alcohol sources or water with different alcohol contents, etc.

[0011] The alcoholic beverage of the present invention may further contain terpene compounds. The terpene compound can be, for example, at least one component selected from the group consisting of linalool, geraniol, and α-terpineol. The concentration of these terpene compounds in the alcoholic beverage can be set as appropriate. These terpene compounds may be derived from any raw material used in the production of the alcoholic beverage. For example, in the production process, they can be those generated by fermentation or processing of raw materials, and / or those derived from flavors or extracts that can be blended as needed in any step. The adjustment of the concentration of these terpene compounds can be carried out at any stage in the production process of the alcoholic beverage. For example, it can be before, during, and / or after the charging of raw materials, fermentation, filtration, distillation, aging, and / or bottling.

[0012] The alcoholic beverage of the present invention may or may not contain carbonic acid. When the alcoholic beverage contains carbonic acid, the supply of carbonic acid can be carried out using methods commonly known to those skilled in the art. For example, carbon dioxide can be dissolved in the beverage under pressure, or carbon dioxide and the beverage can be mixed in a pipe using a mixer such as a carbonator, or carbon dioxide can be absorbed into the beverage by spraying the beverage into a tank filled with carbon dioxide, or the beverage can be mixed with carbonated water. The lower limit value of the carbon dioxide gas pressure is 1.0 kgf / cm 2 or more, 1.2 kgf / cm 2 or more, 1.3 kgf / cm 2 or more, and the upper limit value of the carbon dioxide gas pressure is 3.0 kgf / cm 2 or less, 2.7 kgf / cm 2 or less, or 2.5 kgf / cm 2 or less. Typically, the carbon dioxide gas pressure in the carbonated alcoholic beverage of the present invention is 1.0 - 3.0 kgf / cm 2 at 20°C, 1.2 - 2.7 kgf / cm 2 at 20°C, 1.3 - 2.5 kgf / cm 2 at 20°C.

[0013] The alcoholic beverage of the present invention may further contain components other than those described above. The alcoholic beverage of the present invention may contain plant-derived components. Plants include, but are not limited to, fruits, vegetables, herbs, leaves, flowers, etc. The fruit or vegetable may be the fruit or vegetable itself or a processed one. For example, fruit juice or vegetable juice may be obtained by juicing the fruit or vegetable, and this may be used as it is, or concentrated fruit juice or concentrated vegetable juice obtained by concentrating the fruit juice or vegetable juice may be used. Also, juices, purees, clear liquids, cloudy juices, or extracts thereof obtained by processing fruits, fruit juices, concentrated fruit juices, vegetables, vegetable juices, and concentrated vegetable juices, excluding solids such as seeds, can also be used.

[0014] Fruits include, but are not limited to, citrus fruits (orange, tangerine, grapefruit, lemon, lime, pomelo, iyokan, summer orange, hassaku, ponkan, shikuwasa, kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peach, plum, apricot, plum, cherry, etc.), berries (grape, blackcurrant, blueberry, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, lychee, etc.), and fruiting vegetables (strawberry, melon, watermelon, etc.). Vegetables include, but are not limited to, tomato, corn, pumpkin, carrot, etc. The fruit or vegetable may be used alone or in combination of two or more. Also, fruits and vegetables may be combined.

[0015] The leaves of the plant may be the leaves themselves or processed ones. For example, the leaves themselves may be used, or an extract may be obtained from the leaves and used, or an extract obtained by concentrating the leaf extract may be used. The leaves may be fresh leaves, dried leaves, fermented leaves, enzymatically treated leaves, microbially treated leaves, or pulverized products thereof. The leaves include tea leaves. The tea leaves include non-fermented tea leaves, semi-fermented tea leaves, and fermented tea leaves. The non-fermented tea leaves include green tea leaves, such as sencha, gyokuro, kabusecha, bancha, amacha, yulucha, longjing tea, huangshan maofeng, and other tea leaves. The semi-fermented teas include white tea leaves and oolong tea leaves, such as white peony, silver needle white dragon, wuyi rock tea, tieguanyin tea, narcissus tea, oolong tea, and other leaves. The fermented teas include black tea leaves, yellow tea leaves, and dark tea leaves, such as black tea, pu-erh tea, and other leaves.

[0016] The above-mentioned plants (fruits, vegetables, herbs, leaves, flowers, etc.) and their processed products (extracts, extracts, concentrates, etc.) may be used at any stage in the production process of alcoholic beverages. For example, they can be used before, during, and / or after the preparation of raw materials, fermentation, filtration, distillation, aging, and / or bottling, and may be mixed with other raw materials.

[0017] The alcoholic beverage of the present invention may further contain additives that can be blended into the beverage. The additives include, but are not limited to, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc.

[0018] The alcoholic beverage of the present invention can be provided in a container-packed form. It is suitable because it can be stably stored over a long period of time by being a container-packed beverage. The container of the container-packed beverage is not particularly limited, and any of the commonly used containers such as metal containers, resin containers, paper containers, and glass containers can be used. The containers include, for example, aluminum cans, steel cans, PET bottles, paper packs, glass bottles, barrels, pottery, pouches, etc., but are not limited thereto. Further, the alcoholic beverage may be sterilized as appropriate. The sterilization method is not particularly limited, and examples include a method of performing heat sterilization such as retort sterilization after filling the alcoholic beverage into a container, and a method of sterilizing the beverage and then filling it into a container.

[0019] <Component analysis> The component analysis of the alcoholic beverage of the present invention and the raw materials used in its production can be carried out by the following method.

[0020] (1) Alcohol content In this specification, the alcohol content can be measured by any known method. For example, the alcohol content can be measured using a vibrating densitometer. More specifically, a sample with carbon dioxide removed by filtering or ultrasonic treatment of the alcoholic beverage to be measured is prepared, and then the sample is distilled over direct fire, and the density of the resulting distillate at 15°C is measured. The alcohol content is determined by conversion using the "Table 2 Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)" which is an appendix to the prescribed analysis method of the National Tax Agency (National Tax Agency Ordinance No. 6 of 2007, revised on June 22, 2007). An alcohol content of less than 1.0% (v / v) can be measured by using the "B) Gas Chromatography Analysis Method" described in the National Tax Agency Prescribed Analysis Method 3-4 (Alcohol Content).

[0021] (2) Analysis of leaf alcohol (cis-3-hexen-1-ol) and terpene compounds (such as linalool, geraniol, and α-terpineol) In this specification, the method for measuring the content of these components is not particularly limited, and known methods can be appropriately selected and used. For example, it is preferable to measure using GC-MS. For example, these components can be determined by gas chromatography / mass spectrometry (GC / MS) set under the following conditions. GC / MS analysis conditions: · Column: HP-INNOWAX (0.25 mm I.D. × 60 m, film thickness 0.25 μm), · Vaporization chamber temperature: 200 °C · Temperature programming: 50 °C (1 min) 50 °C → 240 °C (3 °C / min) 240 °C (5 min), · Split ratio: 1:2 · Linear velocity: 30.0 cm / s (constant) · Carrier gas: He · Ion source temperature: 200 °C · Transfer temperature: 240 °C.

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

[0023] (4) Analysis of isoamyl alcohol · GC system 8860GC / FID · Inlet · Split / splitless, 250 °C, split ratio 30:1 · Liner: Ultra liner (p / n5190 - 2295) · Column: J&W DB - FATWAX Ultra liner, 30m×0.25mm, 0.25μm (p / nG3903 - 63008) · Carrier gas: Helium, constant flow rate of 1 mL / min · Oven 40 °C (for 4 minutes) Heat up to 100 °C at 5 °C / min Heat up to 200 °C at 10 °C / min (for 10 minutes) · FID: 250 °C · Hydrogen: 30 mL / min · Air: 300 mL / min · Makeup gas (N2): 25 mL / min · Injection: 0.5 μL

[0024] (5) Gas pressure of carbonic acid The measurement of the carbon dioxide gas pressure in the beverage can be carried out by a method known to those skilled in the art. For example, the carbon dioxide gas 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 after degassing (snift) the air in the container and shaking in the gas volume measuring device, the carbon dioxide gas pressure is measured. In this specification, unless otherwise specified, the carbon dioxide gas pressure is measured by this method.

[0025] <Advantages of the Invention> According to the invention of the present application, for alcoholic beverages, the bitterness caused by leaf alcohol and alcohol can be suppressed. The occurrence of such bitterness and the relationship between the bitterness and γ-nonanolactone and / or isoamyl alcohol are not known. By adjusting the concentration of γ-nonanolactone within a specific range, the bitterness can be suppressed without sacrificing the deliciousness.

Examples

[0026] Specific examples of the invention of the present application are shown below. The following specific examples are for the purpose of understanding the invention of the present application and are not intended to limit the scope of the invention of the present application to the specific examples.

[0027] [Test Example 1] Expression of Bitterness by Leaf Alcohol and Alcohol The effects of leaf alcohol and alcohol on the bitterness of alcoholic beverages were confirmed.

[0028] Pure water was added to commercially available neutral alcohol, and the alcohol content was adjusted to the contents described in Table 1 below. Here, leaf alcohol (cis-3-hexen-1-ol (manufactured by Tokyo Chemical Industry Co., Ltd.)) was dissolved to the contents described in Table 1 below to prepare each sample. Regarding the bitterness intensity of each obtained sample, six trained panelists evaluated it by a sensory test based on the following criteria. Before conducting the sensory test, pure water (without added leaf alcohol) and a solution in which 15,000 ppb of leaf alcohol was dissolved in 60 v / v% alcohol water were prepared, and it was confirmed among the six trained panelists that the former was rated 1 point and the latter was rated 6 points, and the bitterness was scored based on these as a reference. <Sensory Test Evaluation Criteria> Felt very strongly: 6 points Felt: 5 points Slightly felt: 4 points Not felt much: 3 points Hardly felt: 2 points Not felt at all: 1 point The average score was calculated from the evaluation scores of six panelists, and the following five-level evaluation was made according to the average score. Average score: 1 or more and less than 2 "-" Average score: 2 or more and less than 3 "±" Average score: 3 or more and less than 4 "+" Average score: 4 or more and less than 5 「++」 Average score 5 or more "+++"

[0029] [Table 1]

[0030] From the results in Table 1, the following was confirmed: In samples that did not contain alcohol, no bitterness was perceived, or virtually no bitterness was perceived, even when leaf alcohol was present. In samples that contained alcohol, the presence of leaf alcohol made the bitterness noticeable. There was a tendency for the higher the alcohol content and leaf alcohol concentration of the sample, the stronger the bitterness perceived. These results demonstrated that the combination of alcohol and leaf alcohol creates a bitter taste in alcoholic beverages.

[0031] [Example 1] Effect of isoamyl alcohol on suppressing bitterness Pure water was added to commercially available neutral alcohol to adjust the alcohol content to the content shown in Table 2 below. Leaf alcohol was dissolved in this to a concentration of 10,000 ppb, and isoamyl alcohol (FUJIFILM Wako Pure Chemical Corporation) was dissolved in this to a concentration of 100 ppm, 500 ppm, 1000 ppm, or 3000 ppm to prepare each sample. The bitterness of each sample obtained was evaluated sensorily by six trained panelists based on the criteria shown in Test Example 1.

[0032] [Table 2]

[0033] The results in Table 2 show that the bitterness was suppressed by adding isoamyl alcohol. Isoamyl alcohol showed the same bitterness suppressing effect at all concentrations tested.

[0034] [Example 2] Effect of γ-nonanolactone Pure water was added to commercially available neutral alcohol to adjust the alcohol content to the content shown in Table 3 below. Leaf alcohol, isoamyl alcohol, and γ-nonanolactone were dissolved in this at the concentrations shown in Table 3 to create each sample.

[0035] The intensity of bitterness of each of the obtained samples was evaluated by a sensory test by six trained panelists based on the criteria shown in Test Example 1.

[0036] In addition, the resulting samples were evaluated for their deliciousness as beverages by trained panelists. The deliciousness was evaluated from the viewpoints of whether or not they had a refreshing aroma and flavor, and whether or not they had any unnatural flavors or strange tastes or odors. Samples were scored from 6 to 1 point in descending order of deliciousness. It was confirmed in advance that 3 points would be the pass mark. <Evaluation criteria for sensory testing of flavor> No feeling 1 point Slightly noticeable 2 points Somewhat felt 3 points Feeling 4 points Feels good 5 points Very good 6 points The six panelists' evaluation scores were averaged and the results were rated on a five-point scale as follows: Average score: 1 or more and less than 2 "-" Average score: 2 or more and less than 3 "±" Average score: 3 or more and less than 4 "+" Average score: 4 or more and less than 5 「++」 Average score 5 or more "+++".

[0037] In addition, it was considered qualified if the evaluation of bitterness suppression was "+" or less and the evaluation of deliciousness was "+" or more. If the evaluation of deliciousness was "++" or more, it was considered to be more excellent.

[0038]

Table 3

[0039] From the results in Table 3, it was shown that bitterness could be suppressed by incorporating γ-nonanolactone. As the concentration of γ-nonanolactone increased, the bitterness suppression effect tended to increase slightly, but bitterness could be suppressed at any concentration. It can be understood that the effect can be obtained if γ-nonanolactone is present at a concentration of at least 100 ppb.

[0040] On the other hand, when the concentration of γ-nonanolactone was too high, the evaluation of deliciousness as a beverage tended to be lower. From the aspect of deliciousness, it is suggested that the concentration of γ-nonanolactone can be set to less than 2500 ppb, or 2000 ppb or less.

Claims

1. Leaf alcohol at 100 ppb to 15,000 ppb, γ-nonanolactone at 50 ppb or more, and Isoamyl alcohol, Including alcoholic beverages.

2. The alcoholic beverage according to claim 1, further comprising at least one component selected from the group consisting of linalool, geraniol, and α-terpineol.

3. The alcoholic beverage according to claim 1, which is a distilled liquor.

4. The alcoholic beverage according to any one of claims 1 to 3, which is shochu.

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